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Veggie mushroom burger recipe
An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_and_mozzarella_44092_16x9.jpg An irresistible vegetarian mushroom burger filled with melty mozzarella and slathered in homemade tomato relish. This is designed to be a low cost recipe. 1 tbsp olive oil1 onion, finely dicedsalt and pepper 1 garlic clove, crushed 200g/7oz tinned tomatoes 1 tbsp white wine vinegar 1 tbsp olive oil 1 onion, finely diced salt and pepper 1 garlic clove, crushed 200g/7oz tinned tomatoes 1 tbsp white wine vinegar 25g/1oz butter 2 onions, finely sliced 25g/1oz butter 2 onions, finely sliced 4 large flat mushrooms, stalk trimmed so it doesn’t come above the edge of the mushroom 1 tbsp olive oil 1 ball mozzarella 4 burger buns, sliced in half 4 large flat mushrooms, stalk trimmed so it doesn’t come above the edge of the mushroom 1 tbsp olive oil 1 ball mozzarella 4 burger buns, sliced in half Method Preheat the oven to 180C/160C Fan/Gas 4.For the relish, heat a small frying pan over a medium heat and add the olive oil. Fry the onion and a pinch of salt in the oil for 4-5 minutes, or until the onion is soft. Add the garlic and cook for two minutes, then stir in the tomatoes and the vinegar. Gently simmer for five minutes, or until the mixture has thickened to a relish consistency. Taste and adjust the seasoning as necessary. Leave to cool.For the onions, heat a frying pan over a medium heat and melt the butter in the pan. Add the sliced onion and a pinch of salt. Turn down the heat and leave the onions, stirring now and again, to cook for 25-30 minutes, or until dark golden in colour and completely collapsed.For the rest of the burger, place the mushrooms with the stalk side facing up onto an oven tray, drizzle with the oil and season with salt and pepper. Bake in the oven for 10 minutes, or until beginning to soften. Meanwhile slice the mozzarella ball into four equal slices. After the mushrooms have cooked for 10 minutes, remove from the oven and place a slice of mozzarella into each of the mushrooms on top of the stalk. Put back into the oven for 5-7 minutes to melt the mozzarella.To assemble, lightly toast the cut side of the burger buns. Spread with a little relish and then place the mushrooms on top of the bottom burger bun. Divide the onions among the burgers and add any remaining relish on top. Finish by sandwiching each burger with the remaining halves. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the relish, heat a small frying pan over a medium heat and add the olive oil. Fry the onion and a pinch of salt in the oil for 4-5 minutes, or until the onion is soft. Add the garlic and cook for two minutes, then stir in the tomatoes and the vinegar. Gently simmer for five minutes, or until the mixture has thickened to a relish consistency. Taste and adjust the seasoning as necessary. Leave to cool. For the relish, heat a small frying pan over a medium heat and add the olive oil. Fry the onion and a pinch of salt in the oil for 4-5 minutes, or until the onion is soft. Add the garlic and cook for two minutes, then stir in the tomatoes and the vinegar. Gently simmer for five minutes, or until the mixture has thickened to a relish consistency. Taste and adjust the seasoning as necessary. Leave to cool. For the onions, heat a frying pan over a medium heat and melt the butter in the pan. Add the sliced onion and a pinch of salt. Turn down the heat and leave the onions, stirring now and again, to cook for 25-30 minutes, or until dark golden in colour and completely collapsed. For the onions, heat a frying pan over a medium heat and melt the butter in the pan. Add the sliced onion and a pinch of salt. Turn down the heat and leave the onions, stirring now and again, to cook for 25-30 minutes, or until dark golden in colour and completely collapsed. For the rest of the burger, place the mushrooms with the stalk side facing up onto an oven tray, drizzle with the oil and season with salt and pepper. Bake in the oven for 10 minutes, or until beginning to soften. Meanwhile slice the mozzarella ball into four equal slices. After the mushrooms have cooked for 10 minutes, remove from the oven and place a slice of mozzarella into each of the mushrooms on top of the stalk. Put back into the oven for 5-7 minutes to melt the mozzarella. For the rest of the burger, place the mushrooms with the stalk side facing up onto an oven tray, drizzle with the oil and season with salt and pepper. Bake in the oven for 10 minutes, or until beginning to soften. Meanwhile slice the mozzarella ball into four equal slices. After the mushrooms have cooked for 10 minutes, remove from the oven and place a slice of mozzarella into each of the mushrooms on top of the stalk. Put back into the oven for 5-7 minutes to melt the mozzarella. To assemble, lightly toast the cut side of the burger buns. Spread with a little relish and then place the mushrooms on top of the bottom burger bun. Divide the onions among the burgers and add any remaining relish on top. Finish by sandwiching each burger with the remaining halves. To assemble, lightly toast the cut side of the burger buns. Spread with a little relish and then place the mushrooms on top of the bottom burger bun. Divide the onions among the burgers and add any remaining relish on top. Finish by sandwiching each burger with the remaining halves. Recipe tips In November 2023 this recipe was costed at an average of £3.98 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Veggie mushroom burger recipe",
"content": "An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_and_mozzarella_44092_16x9.jpg An irresistible vegetarian mushroom burger filled with melty mozzarella and slathered in homemade tomato relish. This is designed to be a low cost recipe. 1 tbsp olive oil1 onion, finely dicedsalt and pepper 1 garlic clove, crushed 200g/7oz tinned tomatoes 1 tbsp white wine vinegar 1 tbsp olive oil 1 onion, finely diced salt and pepper 1 garlic clove, crushed 200g/7oz tinned tomatoes 1 tbsp white wine vinegar 25g/1oz butter 2 onions, finely sliced 25g/1oz butter 2 onions, finely sliced 4 large flat mushrooms, stalk trimmed so it doesn’t come above the edge of the mushroom 1 tbsp olive oil 1 ball mozzarella 4 burger buns, sliced in half 4 large flat mushrooms, stalk trimmed so it doesn’t come above the edge of the mushroom 1 tbsp olive oil 1 ball mozzarella 4 burger buns, sliced in half Method Preheat the oven to 180C/160C Fan/Gas 4.For the relish, heat a small frying pan over a medium heat and add the olive oil. Fry the onion and a pinch of salt in the oil for 4-5 minutes, or until the onion is soft. Add the garlic and cook for two minutes, then stir in the tomatoes and the vinegar. Gently simmer for five minutes, or until the mixture has thickened to a relish consistency. Taste and adjust the seasoning as necessary. Leave to cool.For the onions, heat a frying pan over a medium heat and melt the butter in the pan. Add the sliced onion and a pinch of salt. Turn down the heat and leave the onions, stirring now and again, to cook for 25-30 minutes, or until dark golden in colour and completely collapsed.For the rest of the burger, place the mushrooms with the stalk side facing up onto an oven tray, drizzle with the oil and season with salt and pepper. Bake in the oven for 10 minutes, or until beginning to soften. Meanwhile slice the mozzarella ball into four equal slices. After the mushrooms have cooked for 10 minutes, remove from the oven and place a slice of mozzarella into each of the mushrooms on top of the stalk. Put back into the oven for 5-7 minutes to melt the mozzarella.To assemble, lightly toast the cut side of the burger buns. Spread with a little relish and then place the mushrooms on top of the bottom burger bun. Divide the onions among the burgers and add any remaining relish on top. Finish by sandwiching each burger with the remaining halves. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the relish, heat a small frying pan over a medium heat and add the olive oil. Fry the onion and a pinch of salt in the oil for 4-5 minutes, or until the onion is soft. Add the garlic and cook for two minutes, then stir in the tomatoes and the vinegar. Gently simmer for five minutes, or until the mixture has thickened to a relish consistency. Taste and adjust the seasoning as necessary. Leave to cool. For the relish, heat a small frying pan over a medium heat and add the olive oil. Fry the onion and a pinch of salt in the oil for 4-5 minutes, or until the onion is soft. Add the garlic and cook for two minutes, then stir in the tomatoes and the vinegar. Gently simmer for five minutes, or until the mixture has thickened to a relish consistency. Taste and adjust the seasoning as necessary. Leave to cool. For the onions, heat a frying pan over a medium heat and melt the butter in the pan. Add the sliced onion and a pinch of salt. Turn down the heat and leave the onions, stirring now and again, to cook for 25-30 minutes, or until dark golden in colour and completely collapsed. For the onions, heat a frying pan over a medium heat and melt the butter in the pan. Add the sliced onion and a pinch of salt. Turn down the heat and leave the onions, stirring now and again, to cook for 25-30 minutes, or until dark golden in colour and completely collapsed. For the rest of the burger, place the mushrooms with the stalk side facing up onto an oven tray, drizzle with the oil and season with salt and pepper. Bake in the oven for 10 minutes, or until beginning to soften. Meanwhile slice the mozzarella ball into four equal slices. After the mushrooms have cooked for 10 minutes, remove from the oven and place a slice of mozzarella into each of the mushrooms on top of the stalk. Put back into the oven for 5-7 minutes to melt the mozzarella. For the rest of the burger, place the mushrooms with the stalk side facing up onto an oven tray, drizzle with the oil and season with salt and pepper. Bake in the oven for 10 minutes, or until beginning to soften. Meanwhile slice the mozzarella ball into four equal slices. After the mushrooms have cooked for 10 minutes, remove from the oven and place a slice of mozzarella into each of the mushrooms on top of the stalk. Put back into the oven for 5-7 minutes to melt the mozzarella. To assemble, lightly toast the cut side of the burger buns. Spread with a little relish and then place the mushrooms on top of the bottom burger bun. Divide the onions among the burgers and add any remaining relish on top. Finish by sandwiching each burger with the remaining halves. To assemble, lightly toast the cut side of the burger buns. Spread with a little relish and then place the mushrooms on top of the bottom burger bun. Divide the onions among the burgers and add any remaining relish on top. Finish by sandwiching each burger with the remaining halves. Recipe tips In November 2023 this recipe was costed at an average of £3.98 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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ed75d90793d92c0852c49673d95a5585ad91d98e059451833e5b84cf03fd0fb1
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Air fryer pork steak sandwich recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_pork_steak_41284_16x9.jpg Step aside pulled pork, here’s a crispy alternative. This air fryer pork steak sandwich is just as great in a bun and ready in no time at all. ½ red onion, sliced into 1cm/¾in rings1 tbsp white vinegar or lemon juice1 tsp caster sugar ½ red onion, sliced into 1cm/¾in rings 1 tbsp white vinegar or lemon juice 1 tsp caster sugar 2 tbsp plain flour1 free-range large egg, beaten50g/1¾oz panko breadcrumbs2 pork loin steaks (about 150–200g/5½–7oz each)olive oil spray, for frying1 small green or red apple, cored and sliced into 1cm/¾in roundssalt and freshly ground black pepperchopped lettuce, to serve (optional)2 burger buns or bread rolls, split, to servemayonnaise, to serve (optional) 2 tbsp plain flour 1 free-range large egg, beaten 50g/1¾oz panko breadcrumbs 2 pork loin steaks (about 150–200g/5½–7oz each) olive oil spray, for frying 1 small green or red apple, cored and sliced into 1cm/¾in rounds salt and freshly ground black pepper chopped lettuce, to serve (optional) 2 burger buns or bread rolls, split, to serve mayonnaise, to serve (optional) Method To make the pickled onions, mix the onion, vinegar and caster sugar together in a small bowl. Set aside to pickle. Heat the air fryer to 200C. To make the sandwiches, spread the flour out on a large plate and season well with salt and pepper. Place the egg in a bowl and spread the breadcrumbs out on another large plate.Dip a pork steak in the flour, then the egg, and finally the breadcrumbs. Double dip on the top and bottom of the pork steak for a thicker, crispy coating. Repeat with the other steak. Spray the steaks a few times with the oil spray, then lay the two steaks on the rack in the air fryer and place half of the apple slices around them. Cook for 5 minutes, then flip the steaks (if the apple slices are cooked by this point, remove and set aside until serving). Cook for another 4–8 minutes on the other side, depending on the thickness of the pork. It should take a total of 12 minutes for a 3cm/1¼in thick piece of pork and approximately 8 minutes for a 2cm/¾in thick piece of pork. To serve, place some lettuce, if using, in the buns, then layer with slices of the steak or whole pork steaks. Top with the pickled onion, roasted apple slices and the mayonnaise, if using. Serve immediately. To make the pickled onions, mix the onion, vinegar and caster sugar together in a small bowl. Set aside to pickle. To make the pickled onions, mix the onion, vinegar and caster sugar together in a small bowl. Set aside to pickle. Heat the air fryer to 200C. To make the sandwiches, spread the flour out on a large plate and season well with salt and pepper. Place the egg in a bowl and spread the breadcrumbs out on another large plate. Heat the air fryer to 200C. To make the sandwiches, spread the flour out on a large plate and season well with salt and pepper. Place the egg in a bowl and spread the breadcrumbs out on another large plate. Dip a pork steak in the flour, then the egg, and finally the breadcrumbs. Double dip on the top and bottom of the pork steak for a thicker, crispy coating. Repeat with the other steak. Dip a pork steak in the flour, then the egg, and finally the breadcrumbs. Double dip on the top and bottom of the pork steak for a thicker, crispy coating. Repeat with the other steak. Spray the steaks a few times with the oil spray, then lay the two steaks on the rack in the air fryer and place half of the apple slices around them. Spray the steaks a few times with the oil spray, then lay the two steaks on the rack in the air fryer and place half of the apple slices around them. Cook for 5 minutes, then flip the steaks (if the apple slices are cooked by this point, remove and set aside until serving). Cook for another 4–8 minutes on the other side, depending on the thickness of the pork. It should take a total of 12 minutes for a 3cm/1¼in thick piece of pork and approximately 8 minutes for a 2cm/¾in thick piece of pork. Cook for 5 minutes, then flip the steaks (if the apple slices are cooked by this point, remove and set aside until serving). Cook for another 4–8 minutes on the other side, depending on the thickness of the pork. It should take a total of 12 minutes for a 3cm/1¼in thick piece of pork and approximately 8 minutes for a 2cm/¾in thick piece of pork. To serve, place some lettuce, if using, in the buns, then layer with slices of the steak or whole pork steaks. Top with the pickled onion, roasted apple slices and the mayonnaise, if using. Serve immediately. To serve, place some lettuce, if using, in the buns, then layer with slices of the steak or whole pork steaks. Top with the pickled onion, roasted apple slices and the mayonnaise, if using. Serve immediately. Recipe tips If you have time, mix together 250ml/9fl oz cider with 1 tablespoon Dijon mustard in a large bowl. Add the pork steaks and marinate in the mustard mixture overnight or for a few hours. Once marinated, follow the recipe as detailed here. This recipe was developed using a 5.5 litre/9½ pint air fryer.
|
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"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Air fryer pork steak sandwich recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_pork_steak_41284_16x9.jpg Step aside pulled pork, here’s a crispy alternative. This air fryer pork steak sandwich is just as great in a bun and ready in no time at all. ½ red onion, sliced into 1cm/¾in rings1 tbsp white vinegar or lemon juice1 tsp caster sugar ½ red onion, sliced into 1cm/¾in rings 1 tbsp white vinegar or lemon juice 1 tsp caster sugar 2 tbsp plain flour1 free-range large egg, beaten50g/1¾oz panko breadcrumbs2 pork loin steaks (about 150–200g/5½–7oz each)olive oil spray, for frying1 small green or red apple, cored and sliced into 1cm/¾in roundssalt and freshly ground black pepperchopped lettuce, to serve (optional)2 burger buns or bread rolls, split, to servemayonnaise, to serve (optional) 2 tbsp plain flour 1 free-range large egg, beaten 50g/1¾oz panko breadcrumbs 2 pork loin steaks (about 150–200g/5½–7oz each) olive oil spray, for frying 1 small green or red apple, cored and sliced into 1cm/¾in rounds salt and freshly ground black pepper chopped lettuce, to serve (optional) 2 burger buns or bread rolls, split, to serve mayonnaise, to serve (optional) Method To make the pickled onions, mix the onion, vinegar and caster sugar together in a small bowl. Set aside to pickle. Heat the air fryer to 200C. To make the sandwiches, spread the flour out on a large plate and season well with salt and pepper. Place the egg in a bowl and spread the breadcrumbs out on another large plate.Dip a pork steak in the flour, then the egg, and finally the breadcrumbs. Double dip on the top and bottom of the pork steak for a thicker, crispy coating. Repeat with the other steak. Spray the steaks a few times with the oil spray, then lay the two steaks on the rack in the air fryer and place half of the apple slices around them. Cook for 5 minutes, then flip the steaks (if the apple slices are cooked by this point, remove and set aside until serving). Cook for another 4–8 minutes on the other side, depending on the thickness of the pork. It should take a total of 12 minutes for a 3cm/1¼in thick piece of pork and approximately 8 minutes for a 2cm/¾in thick piece of pork. To serve, place some lettuce, if using, in the buns, then layer with slices of the steak or whole pork steaks. Top with the pickled onion, roasted apple slices and the mayonnaise, if using. Serve immediately. To make the pickled onions, mix the onion, vinegar and caster sugar together in a small bowl. Set aside to pickle. To make the pickled onions, mix the onion, vinegar and caster sugar together in a small bowl. Set aside to pickle. Heat the air fryer to 200C. To make the sandwiches, spread the flour out on a large plate and season well with salt and pepper. Place the egg in a bowl and spread the breadcrumbs out on another large plate. Heat the air fryer to 200C. To make the sandwiches, spread the flour out on a large plate and season well with salt and pepper. Place the egg in a bowl and spread the breadcrumbs out on another large plate. Dip a pork steak in the flour, then the egg, and finally the breadcrumbs. Double dip on the top and bottom of the pork steak for a thicker, crispy coating. Repeat with the other steak. Dip a pork steak in the flour, then the egg, and finally the breadcrumbs. Double dip on the top and bottom of the pork steak for a thicker, crispy coating. Repeat with the other steak. Spray the steaks a few times with the oil spray, then lay the two steaks on the rack in the air fryer and place half of the apple slices around them. Spray the steaks a few times with the oil spray, then lay the two steaks on the rack in the air fryer and place half of the apple slices around them. Cook for 5 minutes, then flip the steaks (if the apple slices are cooked by this point, remove and set aside until serving). Cook for another 4–8 minutes on the other side, depending on the thickness of the pork. It should take a total of 12 minutes for a 3cm/1¼in thick piece of pork and approximately 8 minutes for a 2cm/¾in thick piece of pork. Cook for 5 minutes, then flip the steaks (if the apple slices are cooked by this point, remove and set aside until serving). Cook for another 4–8 minutes on the other side, depending on the thickness of the pork. It should take a total of 12 minutes for a 3cm/1¼in thick piece of pork and approximately 8 minutes for a 2cm/¾in thick piece of pork. To serve, place some lettuce, if using, in the buns, then layer with slices of the steak or whole pork steaks. Top with the pickled onion, roasted apple slices and the mayonnaise, if using. Serve immediately. To serve, place some lettuce, if using, in the buns, then layer with slices of the steak or whole pork steaks. Top with the pickled onion, roasted apple slices and the mayonnaise, if using. Serve immediately. Recipe tips If you have time, mix together 250ml/9fl oz cider with 1 tablespoon Dijon mustard in a large bowl. Add the pork steaks and marinate in the mustard mixture overnight or for a few hours. Once marinated, follow the recipe as detailed here. This recipe was developed using a 5.5 litre/9½ pint air fryer."
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"subdomain": "Recipes"
}
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feaeb45ce035340283c5329add65961546be9728d9c40af3590fba43099de43a
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Philly cheesesteak recipe
An average of 3.4 out of 5 stars from 5 ratings A classic American recipe that packs sliced, fried rib-eye steak in a traditional hoagie-style roll and smothers it in onions, peppers and cheese. The seasoning is Blake's top secret, but feel free to play around with herbs and spices you like to bring out the flavour, or just stick to salt and pepper. 1 rib-eye steak (about 450g/1lb), frozen and partially thawed so it is just sliceable 2 tbsp vegetable oil1 onion, thinly sliced 1 red pepper, cut into 1cm/½in strips1 green pepper, cut into 1cm/½in strips handful button mushrooms, thinly slicedpaprika, chilli powder, garlic granules, or herb mix, to taste2 slices Monterey Jack cheese2 slices American cheese or burger cheese2 x 30cm/12in sub rolls or hoagie-style rolls 1 rib-eye steak (about 450g/1lb), frozen and partially thawed so it is just sliceable 2 tbsp vegetable oil 1 onion, thinly sliced 1 red pepper, cut into 1cm/½in strips 1 green pepper, cut into 1cm/½in strips handful button mushrooms, thinly sliced paprika, chilli powder, garlic granules, or herb mix, to taste 2 slices Monterey Jack cheese 2 slices American cheese or burger cheese 2 x 30cm/12in sub rolls or hoagie-style rolls 40g/1½oz unsalted butter40g/1½oz plain flour 500ml/18fl oz semi-skimmed milk 75g/2¾oz Parmesan, grated 150g/5½oz mature cheddar, grated75g/2¾oz mozzarella, grated 40g/1½oz unsalted butter 40g/1½oz plain flour 500ml/18fl oz semi-skimmed milk 75g/2¾oz Parmesan, grated 150g/5½oz mature cheddar, grated 75g/2¾oz mozzarella, grated Method For the cheesesteak, cut the steak into 1–2mm-thick slices. This is most easily done by freezing the meat, thawing halfway and then slicing by knife or machine.Heat the oil in a frying pan or a griddle and add the peppers and onions. Season with a mix of paprika, chilli powder and dried herbs, or just salt and pepper, and fry over a medium heat for 10 minutes. Add the mushrooms and cook for another 10 minutes, or until the onion and peppers are caramelised and the mushrooms are cooked. Set aside and keep warm.Increase the heat and get the pan very hot. Pile the slices of steak on the pan and cook for 2-3 minutes on one side. Season the steak with spices, salt and pepper, flip it over, and fry for a further few minutes. To make the cheese sauce, place the butter and flour in a saucepan and cook for 1–2 minutes until the butter is melted and the flour is cooked out. Gradually add the milk to the saucepan and roux sauce over a low heat. Add the cheeses and stir in until melted. Season with the paprika, chilli powder, garlic and herb mix to taste. To serve, mix the vegetables with the steak. Divide the mixture and scoop up into the rolls, lay the slices of cheese on top and add the cheese sauce on top. Roll up tightly in baking paper, cut in half and serve. For the cheesesteak, cut the steak into 1–2mm-thick slices. This is most easily done by freezing the meat, thawing halfway and then slicing by knife or machine. For the cheesesteak, cut the steak into 1–2mm-thick slices. This is most easily done by freezing the meat, thawing halfway and then slicing by knife or machine. Heat the oil in a frying pan or a griddle and add the peppers and onions. Season with a mix of paprika, chilli powder and dried herbs, or just salt and pepper, and fry over a medium heat for 10 minutes. Add the mushrooms and cook for another 10 minutes, or until the onion and peppers are caramelised and the mushrooms are cooked. Set aside and keep warm. Heat the oil in a frying pan or a griddle and add the peppers and onions. Season with a mix of paprika, chilli powder and dried herbs, or just salt and pepper, and fry over a medium heat for 10 minutes. Add the mushrooms and cook for another 10 minutes, or until the onion and peppers are caramelised and the mushrooms are cooked. Set aside and keep warm. Increase the heat and get the pan very hot. Pile the slices of steak on the pan and cook for 2-3 minutes on one side. Season the steak with spices, salt and pepper, flip it over, and fry for a further few minutes. Increase the heat and get the pan very hot. Pile the slices of steak on the pan and cook for 2-3 minutes on one side. Season the steak with spices, salt and pepper, flip it over, and fry for a further few minutes. To make the cheese sauce, place the butter and flour in a saucepan and cook for 1–2 minutes until the butter is melted and the flour is cooked out. Gradually add the milk to the saucepan and roux sauce over a low heat. Add the cheeses and stir in until melted. Season with the paprika, chilli powder, garlic and herb mix to taste. To make the cheese sauce, place the butter and flour in a saucepan and cook for 1–2 minutes until the butter is melted and the flour is cooked out. Gradually add the milk to the saucepan and roux sauce over a low heat. Add the cheeses and stir in until melted. Season with the paprika, chilli powder, garlic and herb mix to taste. To serve, mix the vegetables with the steak. Divide the mixture and scoop up into the rolls, lay the slices of cheese on top and add the cheese sauce on top. Roll up tightly in baking paper, cut in half and serve. To serve, mix the vegetables with the steak. Divide the mixture and scoop up into the rolls, lay the slices of cheese on top and add the cheese sauce on top. Roll up tightly in baking paper, cut in half and serve.
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"title": "Philly cheesesteak recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings A classic American recipe that packs sliced, fried rib-eye steak in a traditional hoagie-style roll and smothers it in onions, peppers and cheese. The seasoning is Blake's top secret, but feel free to play around with herbs and spices you like to bring out the flavour, or just stick to salt and pepper. 1 rib-eye steak (about 450g/1lb), frozen and partially thawed so it is just sliceable 2 tbsp vegetable oil1 onion, thinly sliced 1 red pepper, cut into 1cm/½in strips1 green pepper, cut into 1cm/½in strips handful button mushrooms, thinly slicedpaprika, chilli powder, garlic granules, or herb mix, to taste2 slices Monterey Jack cheese2 slices American cheese or burger cheese2 x 30cm/12in sub rolls or hoagie-style rolls 1 rib-eye steak (about 450g/1lb), frozen and partially thawed so it is just sliceable 2 tbsp vegetable oil 1 onion, thinly sliced 1 red pepper, cut into 1cm/½in strips 1 green pepper, cut into 1cm/½in strips handful button mushrooms, thinly sliced paprika, chilli powder, garlic granules, or herb mix, to taste 2 slices Monterey Jack cheese 2 slices American cheese or burger cheese 2 x 30cm/12in sub rolls or hoagie-style rolls 40g/1½oz unsalted butter40g/1½oz plain flour 500ml/18fl oz semi-skimmed milk 75g/2¾oz Parmesan, grated 150g/5½oz mature cheddar, grated75g/2¾oz mozzarella, grated 40g/1½oz unsalted butter 40g/1½oz plain flour 500ml/18fl oz semi-skimmed milk 75g/2¾oz Parmesan, grated 150g/5½oz mature cheddar, grated 75g/2¾oz mozzarella, grated Method For the cheesesteak, cut the steak into 1–2mm-thick slices. This is most easily done by freezing the meat, thawing halfway and then slicing by knife or machine.Heat the oil in a frying pan or a griddle and add the peppers and onions. Season with a mix of paprika, chilli powder and dried herbs, or just salt and pepper, and fry over a medium heat for 10 minutes. Add the mushrooms and cook for another 10 minutes, or until the onion and peppers are caramelised and the mushrooms are cooked. Set aside and keep warm.Increase the heat and get the pan very hot. Pile the slices of steak on the pan and cook for 2-3 minutes on one side. Season the steak with spices, salt and pepper, flip it over, and fry for a further few minutes. To make the cheese sauce, place the butter and flour in a saucepan and cook for 1–2 minutes until the butter is melted and the flour is cooked out. Gradually add the milk to the saucepan and roux sauce over a low heat. Add the cheeses and stir in until melted. Season with the paprika, chilli powder, garlic and herb mix to taste. To serve, mix the vegetables with the steak. Divide the mixture and scoop up into the rolls, lay the slices of cheese on top and add the cheese sauce on top. Roll up tightly in baking paper, cut in half and serve. For the cheesesteak, cut the steak into 1–2mm-thick slices. This is most easily done by freezing the meat, thawing halfway and then slicing by knife or machine. For the cheesesteak, cut the steak into 1–2mm-thick slices. This is most easily done by freezing the meat, thawing halfway and then slicing by knife or machine. Heat the oil in a frying pan or a griddle and add the peppers and onions. Season with a mix of paprika, chilli powder and dried herbs, or just salt and pepper, and fry over a medium heat for 10 minutes. Add the mushrooms and cook for another 10 minutes, or until the onion and peppers are caramelised and the mushrooms are cooked. Set aside and keep warm. Heat the oil in a frying pan or a griddle and add the peppers and onions. Season with a mix of paprika, chilli powder and dried herbs, or just salt and pepper, and fry over a medium heat for 10 minutes. Add the mushrooms and cook for another 10 minutes, or until the onion and peppers are caramelised and the mushrooms are cooked. Set aside and keep warm. Increase the heat and get the pan very hot. Pile the slices of steak on the pan and cook for 2-3 minutes on one side. Season the steak with spices, salt and pepper, flip it over, and fry for a further few minutes. Increase the heat and get the pan very hot. Pile the slices of steak on the pan and cook for 2-3 minutes on one side. Season the steak with spices, salt and pepper, flip it over, and fry for a further few minutes. To make the cheese sauce, place the butter and flour in a saucepan and cook for 1–2 minutes until the butter is melted and the flour is cooked out. Gradually add the milk to the saucepan and roux sauce over a low heat. Add the cheeses and stir in until melted. Season with the paprika, chilli powder, garlic and herb mix to taste. To make the cheese sauce, place the butter and flour in a saucepan and cook for 1–2 minutes until the butter is melted and the flour is cooked out. Gradually add the milk to the saucepan and roux sauce over a low heat. Add the cheeses and stir in until melted. Season with the paprika, chilli powder, garlic and herb mix to taste. To serve, mix the vegetables with the steak. Divide the mixture and scoop up into the rolls, lay the slices of cheese on top and add the cheese sauce on top. Roll up tightly in baking paper, cut in half and serve. To serve, mix the vegetables with the steak. Divide the mixture and scoop up into the rolls, lay the slices of cheese on top and add the cheese sauce on top. Roll up tightly in baking paper, cut in half and serve."
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Sourdough tin loaf recipe
To make the starter, mix the wholemeal flour with 200ml/7fl oz warm water in a clean jar with a lid on. Mark the side of the jar with either a rubber band or a marker pen so you can track the progress.Leave the jar on the counter for 2–3 days to allow the natural yeast and bacteria to grow. It will start to bubble and you’ll get a whiff of fermentation. Once you can see this activity, remove 80g/3oz of your newly formed starter and mix with 40g/1½oz of white flour, 40g/1½oz wholemeal flour and 80g/3oz warm water in a new clean jar. Repeat the step above for as many days until you notice the starter starts to double in size after 5–6 hours. Your starter should now be ready to use.To make the sourdough, add the water and starter into a mixing bowl. Squeeze the starter in your hands to break it down into chunks. Mix in both the flours until completely combined. Scrape down the sides of the bowl and leave to rest with a tea towel covering for 30 minutes. Add the salt and 20g/¾oz water, mix until fully incorporated. This can be done by squeezing the dough in your hands as well as folding over itself. Perform a stretch and fold set and leave to rest for 30 minutes.Repeat 3 more times. The dough is ready when it feels light and airy when you softly pinch the dough. It should have risen by a third to a half. You can test the amount of air in the dough by cutting a small section of the dough mix and dropping into a jug of water. If the ball floats or sinks to the middle and rises it is ready. Don’t be afraid to wait longer before moving onto the next step if the dough is sinking and not rising, - this can be dependent on room temperature.Next, pre-shape the loaf by tipping onto the table and rounding into a ball. Rest for 15–20 minutes covered with a tea towel.Lightly oil a 900g/2lb loaf tin with a neutral oil. Shape the dough to fit in your tin and place inside, covering the top with a tea towel.Prove the dough on the counter until when you press the top of the loaf softly, the indentation bounces back slowly but not 100 per cent of the way. If it springs back, it’s not ready and if it doesn’t return, it is starting to overprove. This could take between 1–4 hours depending on the temperature of the loaf and the room.When the loaf is around 1–2 cm from the top of the tin, preheat the oven to 230C/210C Fan/Gas 8. Place a wire rack a third of the way up the oven, and a small heat-proof bowl or baking tray at the base of the oven. Reduce the temperature of the oven to 200C/180C Fan/Gas 6. Place the loaf in the oven then add some water into the oven-proof bowl or tray. Bake for 20 minutes. Then increase the temperature to 220C/200C Fan/Gas 7, for around 20 minutes minutes until dark on top.Once baked, remove from the tin and place on wire rack to cool. To make the starter, mix the wholemeal flour with 200ml/7fl oz warm water in a clean jar with a lid on. Mark the side of the jar with either a rubber band or a marker pen so you can track the progress. To make the starter, mix the wholemeal flour with 200ml/7fl oz warm water in a clean jar with a lid on. Mark the side of the jar with either a rubber band or a marker pen so you can track the progress. Leave the jar on the counter for 2–3 days to allow the natural yeast and bacteria to grow. It will start to bubble and you’ll get a whiff of fermentation. Once you can see this activity, remove 80g/3oz of your newly formed starter and mix with 40g/1½oz of white flour, 40g/1½oz wholemeal flour and 80g/3oz warm water in a new clean jar. Leave the jar on the counter for 2–3 days to allow the natural yeast and bacteria to grow. It will start to bubble and you’ll get a whiff of fermentation. Once you can see this activity, remove 80g/3oz of your newly formed starter and mix with 40g/1½oz of white flour, 40g/1½oz wholemeal flour and 80g/3oz warm water in a new clean jar. Repeat the step above for as many days until you notice the starter starts to double in size after 5–6 hours. Your starter should now be ready to use. Repeat the step above for as many days until you notice the starter starts to double in size after 5–6 hours. Your starter should now be ready to use. To make the sourdough, add the water and starter into a mixing bowl. Squeeze the starter in your hands to break it down into chunks. Mix in both the flours until completely combined. To make the sourdough, add the water and starter into a mixing bowl. Squeeze the starter in your hands to break it down into chunks. Mix in both the flours until completely combined. Scrape down the sides of the bowl and leave to rest with a tea towel covering for 30 minutes. Scrape down the sides of the bowl and leave to rest with a tea towel covering for 30 minutes. Add the salt and 20g/¾oz water, mix until fully incorporated. This can be done by squeezing the dough in your hands as well as folding over itself. Add the salt and 20g/¾oz water, mix until fully incorporated. This can be done by squeezing the dough in your hands as well as folding over itself. Perform a stretch and fold set and leave to rest for 30 minutes. Perform a stretch and fold set and leave to rest for 30 minutes. Repeat 3 more times. The dough is ready when it feels light and airy when you softly pinch the dough. It should have risen by a third to a half. Repeat 3 more times. The dough is ready when it feels light and airy when you softly pinch the dough. It should have risen by a third to a half. You can test the amount of air in the dough by cutting a small section of the dough mix and dropping into a jug of water. If the ball floats or sinks to the middle and rises it is ready. You can test the amount of air in the dough by cutting a small section of the dough mix and dropping into a jug of water. If the ball floats or sinks to the middle and rises it is ready. Don’t be afraid to wait longer before moving onto the next step if the dough is sinking and not rising, - this can be dependent on room temperature. Don’t be afraid to wait longer before moving onto the next step if the dough is sinking and not rising, - this can be dependent on room temperature. Next, pre-shape the loaf by tipping onto the table and rounding into a ball. Rest for 15–20 minutes covered with a tea towel. Next, pre-shape the loaf by tipping onto the table and rounding into a ball. Rest for 15–20 minutes covered with a tea towel. Lightly oil a 900g/2lb loaf tin with a neutral oil. Shape the dough to fit in your tin and place inside, covering the top with a tea towel. Lightly oil a 900g/2lb loaf tin with a neutral oil. Shape the dough to fit in your tin and place inside, covering the top with a tea towel. Prove the dough on the counter until when you press the top of the loaf softly, the indentation bounces back slowly but not 100 per cent of the way. If it springs back, it’s not ready and if it doesn’t return, it is starting to overprove. This could take between 1–4 hours depending on the temperature of the loaf and the room. Prove the dough on the counter until when you press the top of the loaf softly, the indentation bounces back slowly but not 100 per cent of the way. If it springs back, it’s not ready and if it doesn’t return, it is starting to overprove. This could take between 1–4 hours depending on the temperature of the loaf and the room. When the loaf is around 1–2 cm from the top of the tin, preheat the oven to 230C/210C Fan/Gas 8. Place a wire rack a third of the way up the oven, and a small heat-proof bowl or baking tray at the base of the oven. When the loaf is around 1–2 cm from the top of the tin, preheat the oven to 230C/210C Fan/Gas 8. Place a wire rack a third of the way up the oven, and a small heat-proof bowl or baking tray at the base of the oven. Reduce the temperature of the oven to 200C/180C Fan/Gas 6. Place the loaf in the oven then add some water into the oven-proof bowl or tray. Bake for 20 minutes. Then increase the temperature to 220C/200C Fan/Gas 7, for around 20 minutes minutes until dark on top. Reduce the temperature of the oven to 200C/180C Fan/Gas 6. Place the loaf in the oven then add some water into the oven-proof bowl or tray. Bake for 20 minutes. Then increase the temperature to 220C/200C Fan/Gas 7, for around 20 minutes minutes until dark on top. Once baked, remove from the tin and place on wire rack to cool. Once baked, remove from the tin and place on wire rack to cool.
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"title": "Sourdough tin loaf recipe",
"content": "To make the starter, mix the wholemeal flour with 200ml/7fl oz warm water in a clean jar with a lid on. Mark the side of the jar with either a rubber band or a marker pen so you can track the progress.Leave the jar on the counter for 2–3 days to allow the natural yeast and bacteria to grow. It will start to bubble and you’ll get a whiff of fermentation. Once you can see this activity, remove 80g/3oz of your newly formed starter and mix with 40g/1½oz of white flour, 40g/1½oz wholemeal flour and 80g/3oz warm water in a new clean jar. Repeat the step above for as many days until you notice the starter starts to double in size after 5–6 hours. Your starter should now be ready to use.To make the sourdough, add the water and starter into a mixing bowl. Squeeze the starter in your hands to break it down into chunks. Mix in both the flours until completely combined. Scrape down the sides of the bowl and leave to rest with a tea towel covering for 30 minutes. Add the salt and 20g/¾oz water, mix until fully incorporated. This can be done by squeezing the dough in your hands as well as folding over itself. Perform a stretch and fold set and leave to rest for 30 minutes.Repeat 3 more times. The dough is ready when it feels light and airy when you softly pinch the dough. It should have risen by a third to a half. You can test the amount of air in the dough by cutting a small section of the dough mix and dropping into a jug of water. If the ball floats or sinks to the middle and rises it is ready. Don’t be afraid to wait longer before moving onto the next step if the dough is sinking and not rising, - this can be dependent on room temperature.Next, pre-shape the loaf by tipping onto the table and rounding into a ball. Rest for 15–20 minutes covered with a tea towel.Lightly oil a 900g/2lb loaf tin with a neutral oil. Shape the dough to fit in your tin and place inside, covering the top with a tea towel.Prove the dough on the counter until when you press the top of the loaf softly, the indentation bounces back slowly but not 100 per cent of the way. If it springs back, it’s not ready and if it doesn’t return, it is starting to overprove. This could take between 1–4 hours depending on the temperature of the loaf and the room.When the loaf is around 1–2 cm from the top of the tin, preheat the oven to 230C/210C Fan/Gas 8. Place a wire rack a third of the way up the oven, and a small heat-proof bowl or baking tray at the base of the oven. Reduce the temperature of the oven to 200C/180C Fan/Gas 6. Place the loaf in the oven then add some water into the oven-proof bowl or tray. Bake for 20 minutes. Then increase the temperature to 220C/200C Fan/Gas 7, for around 20 minutes minutes until dark on top.Once baked, remove from the tin and place on wire rack to cool. To make the starter, mix the wholemeal flour with 200ml/7fl oz warm water in a clean jar with a lid on. Mark the side of the jar with either a rubber band or a marker pen so you can track the progress. To make the starter, mix the wholemeal flour with 200ml/7fl oz warm water in a clean jar with a lid on. Mark the side of the jar with either a rubber band or a marker pen so you can track the progress. Leave the jar on the counter for 2–3 days to allow the natural yeast and bacteria to grow. It will start to bubble and you’ll get a whiff of fermentation. Once you can see this activity, remove 80g/3oz of your newly formed starter and mix with 40g/1½oz of white flour, 40g/1½oz wholemeal flour and 80g/3oz warm water in a new clean jar. Leave the jar on the counter for 2–3 days to allow the natural yeast and bacteria to grow. It will start to bubble and you’ll get a whiff of fermentation. Once you can see this activity, remove 80g/3oz of your newly formed starter and mix with 40g/1½oz of white flour, 40g/1½oz wholemeal flour and 80g/3oz warm water in a new clean jar. Repeat the step above for as many days until you notice the starter starts to double in size after 5–6 hours. Your starter should now be ready to use. Repeat the step above for as many days until you notice the starter starts to double in size after 5–6 hours. Your starter should now be ready to use. To make the sourdough, add the water and starter into a mixing bowl. Squeeze the starter in your hands to break it down into chunks. Mix in both the flours until completely combined. To make the sourdough, add the water and starter into a mixing bowl. Squeeze the starter in your hands to break it down into chunks. Mix in both the flours until completely combined. Scrape down the sides of the bowl and leave to rest with a tea towel covering for 30 minutes. Scrape down the sides of the bowl and leave to rest with a tea towel covering for 30 minutes. Add the salt and 20g/¾oz water, mix until fully incorporated. This can be done by squeezing the dough in your hands as well as folding over itself. Add the salt and 20g/¾oz water, mix until fully incorporated. This can be done by squeezing the dough in your hands as well as folding over itself. Perform a stretch and fold set and leave to rest for 30 minutes. Perform a stretch and fold set and leave to rest for 30 minutes. Repeat 3 more times. The dough is ready when it feels light and airy when you softly pinch the dough. It should have risen by a third to a half. Repeat 3 more times. The dough is ready when it feels light and airy when you softly pinch the dough. It should have risen by a third to a half. You can test the amount of air in the dough by cutting a small section of the dough mix and dropping into a jug of water. If the ball floats or sinks to the middle and rises it is ready. You can test the amount of air in the dough by cutting a small section of the dough mix and dropping into a jug of water. If the ball floats or sinks to the middle and rises it is ready. Don’t be afraid to wait longer before moving onto the next step if the dough is sinking and not rising, - this can be dependent on room temperature. Don’t be afraid to wait longer before moving onto the next step if the dough is sinking and not rising, - this can be dependent on room temperature. Next, pre-shape the loaf by tipping onto the table and rounding into a ball. Rest for 15–20 minutes covered with a tea towel. Next, pre-shape the loaf by tipping onto the table and rounding into a ball. Rest for 15–20 minutes covered with a tea towel. Lightly oil a 900g/2lb loaf tin with a neutral oil. Shape the dough to fit in your tin and place inside, covering the top with a tea towel. Lightly oil a 900g/2lb loaf tin with a neutral oil. Shape the dough to fit in your tin and place inside, covering the top with a tea towel. Prove the dough on the counter until when you press the top of the loaf softly, the indentation bounces back slowly but not 100 per cent of the way. If it springs back, it’s not ready and if it doesn’t return, it is starting to overprove. This could take between 1–4 hours depending on the temperature of the loaf and the room. Prove the dough on the counter until when you press the top of the loaf softly, the indentation bounces back slowly but not 100 per cent of the way. If it springs back, it’s not ready and if it doesn’t return, it is starting to overprove. This could take between 1–4 hours depending on the temperature of the loaf and the room. When the loaf is around 1–2 cm from the top of the tin, preheat the oven to 230C/210C Fan/Gas 8. Place a wire rack a third of the way up the oven, and a small heat-proof bowl or baking tray at the base of the oven. When the loaf is around 1–2 cm from the top of the tin, preheat the oven to 230C/210C Fan/Gas 8. Place a wire rack a third of the way up the oven, and a small heat-proof bowl or baking tray at the base of the oven. Reduce the temperature of the oven to 200C/180C Fan/Gas 6. Place the loaf in the oven then add some water into the oven-proof bowl or tray. Bake for 20 minutes. Then increase the temperature to 220C/200C Fan/Gas 7, for around 20 minutes minutes until dark on top. Reduce the temperature of the oven to 200C/180C Fan/Gas 6. Place the loaf in the oven then add some water into the oven-proof bowl or tray. Bake for 20 minutes. Then increase the temperature to 220C/200C Fan/Gas 7, for around 20 minutes minutes until dark on top. Once baked, remove from the tin and place on wire rack to cool. Once baked, remove from the tin and place on wire rack to cool."
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fdc2faf2a785a8089994f1125ea63fcac00919130b943da0aede316c14349ad0
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Easy slow cooker pulled pork recipe
An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/slow_cooker_pulled_pork_91351_16x9.jpg Pulled pork made in a slow cooker has to be one of the easiest recipes ever! Bung it all in, sit back and in a few hours’ time you’ll be tucking into tender, rich, delicious pork. Each serving provides 546 kcal, 40.5g protein, 29g carbohydrates (of which 8g sugars), 29g fat (of which 9.5g saturates), 2.5g fibre and 1.4g salt. 3 tbsp tomato purée1 tsp hot or sweet smoked paprika2 oranges, juice only½ tsp salt4 pork shoulder steaks, or 600g/1lb 5oz boneless, pork shoulder joint, rind removedfreshly ground black pepper 3 tbsp tomato purée 1 tsp hot or sweet smoked paprika 2 oranges, juice only ½ tsp salt 4 pork shoulder steaks, or 600g/1lb 5oz boneless, pork shoulder joint, rind removed freshly ground black pepper 4 soft bread rolls, split in half 150g/5oz ready-made coleslaw4 tbsp soured creamsalad leaves 4 soft bread rolls, split in half 150g/5oz ready-made coleslaw 4 tbsp soured cream salad leaves Method Put the tomato purée, paprika, orange juice and salt into a slow cooker with lots of freshly ground black pepper. Add 4 tablespoons of cold water and stir well. Add the pork to the slow cooker and turn several times in the sauce until well coated. Cover and cook on high for 4–5 hours, or low for 6–8 hours, until the pork is very tender.Use two forks to break up the pork, then pile into buns with your choice of toppings. Put the tomato purée, paprika, orange juice and salt into a slow cooker with lots of freshly ground black pepper. Add 4 tablespoons of cold water and stir well. Put the tomato purée, paprika, orange juice and salt into a slow cooker with lots of freshly ground black pepper. Add 4 tablespoons of cold water and stir well. Add the pork to the slow cooker and turn several times in the sauce until well coated. Cover and cook on high for 4–5 hours, or low for 6–8 hours, until the pork is very tender. Add the pork to the slow cooker and turn several times in the sauce until well coated. Cover and cook on high for 4–5 hours, or low for 6–8 hours, until the pork is very tender. Use two forks to break up the pork, then pile into buns with your choice of toppings. Use two forks to break up the pork, then pile into buns with your choice of toppings.
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"title": "Easy slow cooker pulled pork recipe",
"content": "An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/slow_cooker_pulled_pork_91351_16x9.jpg Pulled pork made in a slow cooker has to be one of the easiest recipes ever! Bung it all in, sit back and in a few hours’ time you’ll be tucking into tender, rich, delicious pork. Each serving provides 546 kcal, 40.5g protein, 29g carbohydrates (of which 8g sugars), 29g fat (of which 9.5g saturates), 2.5g fibre and 1.4g salt. 3 tbsp tomato purée1 tsp hot or sweet smoked paprika2 oranges, juice only½ tsp salt4 pork shoulder steaks, or 600g/1lb 5oz boneless, pork shoulder joint, rind removedfreshly ground black pepper 3 tbsp tomato purée 1 tsp hot or sweet smoked paprika 2 oranges, juice only ½ tsp salt 4 pork shoulder steaks, or 600g/1lb 5oz boneless, pork shoulder joint, rind removed freshly ground black pepper 4 soft bread rolls, split in half 150g/5oz ready-made coleslaw4 tbsp soured creamsalad leaves 4 soft bread rolls, split in half 150g/5oz ready-made coleslaw 4 tbsp soured cream salad leaves Method Put the tomato purée, paprika, orange juice and salt into a slow cooker with lots of freshly ground black pepper. Add 4 tablespoons of cold water and stir well. Add the pork to the slow cooker and turn several times in the sauce until well coated. Cover and cook on high for 4–5 hours, or low for 6–8 hours, until the pork is very tender.Use two forks to break up the pork, then pile into buns with your choice of toppings. Put the tomato purée, paprika, orange juice and salt into a slow cooker with lots of freshly ground black pepper. Add 4 tablespoons of cold water and stir well. Put the tomato purée, paprika, orange juice and salt into a slow cooker with lots of freshly ground black pepper. Add 4 tablespoons of cold water and stir well. Add the pork to the slow cooker and turn several times in the sauce until well coated. Cover and cook on high for 4–5 hours, or low for 6–8 hours, until the pork is very tender. Add the pork to the slow cooker and turn several times in the sauce until well coated. Cover and cook on high for 4–5 hours, or low for 6–8 hours, until the pork is very tender. Use two forks to break up the pork, then pile into buns with your choice of toppings. Use two forks to break up the pork, then pile into buns with your choice of toppings."
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Cuban sandwich recipe
An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cuban_sandwich_33717_16x9.jpg If you have some leftover roast pork, you are all set up to make this amazing toasted sandwich. The real thing is made with mojo-marinated roast pork shoulder, bringing a citrus tang to the proceedings. But any herby roast pork will taste pretty good. 150g/5½ oz leftover roast pork (ideally, Cuban pork shoulder), thinly sliced or shredded2 white bread rolls or soft baguettes, split in half horizontally2 tsp American mustard (or mild Dijon mustard)4 slices roast ham4 slices emmental1–2 gherkins, thinly slicedknob of butter 150g/5½ oz leftover roast pork (ideally, Cuban pork shoulder), thinly sliced or shredded 150g/5½ oz leftover roast pork (ideally, Cuban pork shoulder), thinly sliced or shredded 2 white bread rolls or soft baguettes, split in half horizontally 2 tsp American mustard (or mild Dijon mustard) 4 slices roast ham 4 slices emmental 1–2 gherkins, thinly sliced knob of butter Method Preheat the oven to 180C/160C Fan/Gas 4. Wrap the leftover roast pork in a small foil parcel, sealing well. Put the parcel on a baking tray and heat in the oven for 10 minutes, or until hot through.Meanwhile spread each roll with a spoonful of mustard. Lay the slices of ham on the bottom, then top with the cheese. Add the hot roast pork and gherkins.Heat a griddle pan or frying pan over a medium heat. Melt a knob of butter in the pan, and use the melted butter to brush the outside of the sandwiches. Lay the sandwiches in the hot frying pan. Use a baking tray weighed down with tins (or a cast iron pot) to compress the sandwiches. Cook for 5 minutes before carefully flipping the sandwiches over and repeating the process on the other side. Cook until the cheese is melted and the ham is hot through. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the leftover roast pork in a small foil parcel, sealing well. Put the parcel on a baking tray and heat in the oven for 10 minutes, or until hot through. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the leftover roast pork in a small foil parcel, sealing well. Put the parcel on a baking tray and heat in the oven for 10 minutes, or until hot through. Meanwhile spread each roll with a spoonful of mustard. Lay the slices of ham on the bottom, then top with the cheese. Add the hot roast pork and gherkins. Meanwhile spread each roll with a spoonful of mustard. Lay the slices of ham on the bottom, then top with the cheese. Add the hot roast pork and gherkins. Heat a griddle pan or frying pan over a medium heat. Melt a knob of butter in the pan, and use the melted butter to brush the outside of the sandwiches. Lay the sandwiches in the hot frying pan. Use a baking tray weighed down with tins (or a cast iron pot) to compress the sandwiches. Cook for 5 minutes before carefully flipping the sandwiches over and repeating the process on the other side. Cook until the cheese is melted and the ham is hot through. Heat a griddle pan or frying pan over a medium heat. Melt a knob of butter in the pan, and use the melted butter to brush the outside of the sandwiches. Lay the sandwiches in the hot frying pan. Use a baking tray weighed down with tins (or a cast iron pot) to compress the sandwiches. Cook for 5 minutes before carefully flipping the sandwiches over and repeating the process on the other side. Cook until the cheese is melted and the ham is hot through.
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"title": "Cuban sandwich recipe",
"content": "An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cuban_sandwich_33717_16x9.jpg If you have some leftover roast pork, you are all set up to make this amazing toasted sandwich. The real thing is made with mojo-marinated roast pork shoulder, bringing a citrus tang to the proceedings. But any herby roast pork will taste pretty good. 150g/5½ oz leftover roast pork (ideally, Cuban pork shoulder), thinly sliced or shredded2 white bread rolls or soft baguettes, split in half horizontally2 tsp American mustard (or mild Dijon mustard)4 slices roast ham4 slices emmental1–2 gherkins, thinly slicedknob of butter 150g/5½ oz leftover roast pork (ideally, Cuban pork shoulder), thinly sliced or shredded 150g/5½ oz leftover roast pork (ideally, Cuban pork shoulder), thinly sliced or shredded 2 white bread rolls or soft baguettes, split in half horizontally 2 tsp American mustard (or mild Dijon mustard) 4 slices roast ham 4 slices emmental 1–2 gherkins, thinly sliced knob of butter Method Preheat the oven to 180C/160C Fan/Gas 4. Wrap the leftover roast pork in a small foil parcel, sealing well. Put the parcel on a baking tray and heat in the oven for 10 minutes, or until hot through.Meanwhile spread each roll with a spoonful of mustard. Lay the slices of ham on the bottom, then top with the cheese. Add the hot roast pork and gherkins.Heat a griddle pan or frying pan over a medium heat. Melt a knob of butter in the pan, and use the melted butter to brush the outside of the sandwiches. Lay the sandwiches in the hot frying pan. Use a baking tray weighed down with tins (or a cast iron pot) to compress the sandwiches. Cook for 5 minutes before carefully flipping the sandwiches over and repeating the process on the other side. Cook until the cheese is melted and the ham is hot through. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the leftover roast pork in a small foil parcel, sealing well. Put the parcel on a baking tray and heat in the oven for 10 minutes, or until hot through. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the leftover roast pork in a small foil parcel, sealing well. Put the parcel on a baking tray and heat in the oven for 10 minutes, or until hot through. Meanwhile spread each roll with a spoonful of mustard. Lay the slices of ham on the bottom, then top with the cheese. Add the hot roast pork and gherkins. Meanwhile spread each roll with a spoonful of mustard. Lay the slices of ham on the bottom, then top with the cheese. Add the hot roast pork and gherkins. Heat a griddle pan or frying pan over a medium heat. Melt a knob of butter in the pan, and use the melted butter to brush the outside of the sandwiches. Lay the sandwiches in the hot frying pan. Use a baking tray weighed down with tins (or a cast iron pot) to compress the sandwiches. Cook for 5 minutes before carefully flipping the sandwiches over and repeating the process on the other side. Cook until the cheese is melted and the ham is hot through. Heat a griddle pan or frying pan over a medium heat. Melt a knob of butter in the pan, and use the melted butter to brush the outside of the sandwiches. Lay the sandwiches in the hot frying pan. Use a baking tray weighed down with tins (or a cast iron pot) to compress the sandwiches. Cook for 5 minutes before carefully flipping the sandwiches over and repeating the process on the other side. Cook until the cheese is melted and the ham is hot through."
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6ee93c82f20ed7f235c5a8a7251b4cf0342f504f72e0135a9cfdaf8317128867
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Cloud bread recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cloud_bread_69384_16x9.jpg A fun way to enjoy super tasty, carb-free, grain-free, gluten-free ‘bread’. Cloud bread can be topped with a variety of seasonings – choose your favourites or combine flavours from the list below. 3 large free-range eggs¼ tsp cream of tartar75g/2⅔oz cream cheese salt and freshly ground black pepper 3 large free-range eggs ¼ tsp cream of tartar 75g/2⅔oz cream cheese salt and freshly ground black pepper 1 tsp mixed black and white sesame seeds1 tsp za’atar1 tsp nigella seeds¼ tsp chilli flakes, smoked paprika or chilli powder½ tsp garlic granules½ tsp dried oregano 1 tsp mixed black and white sesame seeds 1 tsp za’atar 1 tsp nigella seeds ¼ tsp chilli flakes, smoked paprika or chilli powder ½ tsp garlic granules ½ tsp dried oregano Method Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking sheets with baking paper.Separate the eggs and put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and a pinch of salt.Put the egg yolks in a large mixing bowl. Add the cream cheese, season with freshly ground black pepper and whisk until smooth.Whisk the egg whites until they hold stiff peaks. Using a rubber spatula, fold one third of the egg whites into the egg yolk mixture until just combined. Fold in the remaining egg whites in two batches until combined, but try not to knock out too much air.Spoon the mixture into 8 equal mounds on the lined baking sheets and use the back of a spoon to shape into 10–12cm/4–4½in discs.Scatter two cloud breads with sesame seeds, two with za’atar, two with a combination of nigella seeds and chilli and the final two with a combination of garlic granules and dried oregano. Bake for 15 minutes until puffy and golden brown.Leave to cool on the baking sheets for 5 minutes before serving. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking sheets with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking sheets with baking paper. Separate the eggs and put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and a pinch of salt. Separate the eggs and put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and a pinch of salt. Put the egg yolks in a large mixing bowl. Add the cream cheese, season with freshly ground black pepper and whisk until smooth. Put the egg yolks in a large mixing bowl. Add the cream cheese, season with freshly ground black pepper and whisk until smooth. Whisk the egg whites until they hold stiff peaks. Using a rubber spatula, fold one third of the egg whites into the egg yolk mixture until just combined. Fold in the remaining egg whites in two batches until combined, but try not to knock out too much air. Whisk the egg whites until they hold stiff peaks. Using a rubber spatula, fold one third of the egg whites into the egg yolk mixture until just combined. Fold in the remaining egg whites in two batches until combined, but try not to knock out too much air. Spoon the mixture into 8 equal mounds on the lined baking sheets and use the back of a spoon to shape into 10–12cm/4–4½in discs. Spoon the mixture into 8 equal mounds on the lined baking sheets and use the back of a spoon to shape into 10–12cm/4–4½in discs. Scatter two cloud breads with sesame seeds, two with za’atar, two with a combination of nigella seeds and chilli and the final two with a combination of garlic granules and dried oregano. Bake for 15 minutes until puffy and golden brown. Scatter two cloud breads with sesame seeds, two with za’atar, two with a combination of nigella seeds and chilli and the final two with a combination of garlic granules and dried oregano. Bake for 15 minutes until puffy and golden brown. Leave to cool on the baking sheets for 5 minutes before serving. Leave to cool on the baking sheets for 5 minutes before serving.
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"url": "https://www.bbc.co.uk/food/recipes/cloud_bread_69384",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cloud bread recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cloud_bread_69384_16x9.jpg A fun way to enjoy super tasty, carb-free, grain-free, gluten-free ‘bread’. Cloud bread can be topped with a variety of seasonings – choose your favourites or combine flavours from the list below. 3 large free-range eggs¼ tsp cream of tartar75g/2⅔oz cream cheese salt and freshly ground black pepper 3 large free-range eggs ¼ tsp cream of tartar 75g/2⅔oz cream cheese salt and freshly ground black pepper 1 tsp mixed black and white sesame seeds1 tsp za’atar1 tsp nigella seeds¼ tsp chilli flakes, smoked paprika or chilli powder½ tsp garlic granules½ tsp dried oregano 1 tsp mixed black and white sesame seeds 1 tsp za’atar 1 tsp nigella seeds ¼ tsp chilli flakes, smoked paprika or chilli powder ½ tsp garlic granules ½ tsp dried oregano Method Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking sheets with baking paper.Separate the eggs and put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and a pinch of salt.Put the egg yolks in a large mixing bowl. Add the cream cheese, season with freshly ground black pepper and whisk until smooth.Whisk the egg whites until they hold stiff peaks. Using a rubber spatula, fold one third of the egg whites into the egg yolk mixture until just combined. Fold in the remaining egg whites in two batches until combined, but try not to knock out too much air.Spoon the mixture into 8 equal mounds on the lined baking sheets and use the back of a spoon to shape into 10–12cm/4–4½in discs.Scatter two cloud breads with sesame seeds, two with za’atar, two with a combination of nigella seeds and chilli and the final two with a combination of garlic granules and dried oregano. Bake for 15 minutes until puffy and golden brown.Leave to cool on the baking sheets for 5 minutes before serving. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking sheets with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two large baking sheets with baking paper. Separate the eggs and put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and a pinch of salt. Separate the eggs and put the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and a pinch of salt. Put the egg yolks in a large mixing bowl. Add the cream cheese, season with freshly ground black pepper and whisk until smooth. Put the egg yolks in a large mixing bowl. Add the cream cheese, season with freshly ground black pepper and whisk until smooth. Whisk the egg whites until they hold stiff peaks. Using a rubber spatula, fold one third of the egg whites into the egg yolk mixture until just combined. Fold in the remaining egg whites in two batches until combined, but try not to knock out too much air. Whisk the egg whites until they hold stiff peaks. Using a rubber spatula, fold one third of the egg whites into the egg yolk mixture until just combined. Fold in the remaining egg whites in two batches until combined, but try not to knock out too much air. Spoon the mixture into 8 equal mounds on the lined baking sheets and use the back of a spoon to shape into 10–12cm/4–4½in discs. Spoon the mixture into 8 equal mounds on the lined baking sheets and use the back of a spoon to shape into 10–12cm/4–4½in discs. Scatter two cloud breads with sesame seeds, two with za’atar, two with a combination of nigella seeds and chilli and the final two with a combination of garlic granules and dried oregano. Bake for 15 minutes until puffy and golden brown. Scatter two cloud breads with sesame seeds, two with za’atar, two with a combination of nigella seeds and chilli and the final two with a combination of garlic granules and dried oregano. Bake for 15 minutes until puffy and golden brown. Leave to cool on the baking sheets for 5 minutes before serving. Leave to cool on the baking sheets for 5 minutes before serving."
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eb5489906d5f0b6d98c6a5b71358cdaca31add6a7169e094c62e3aa82e3d48c9
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Vegan aubergine burgers recipe
An average of 3.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/loaded_aubergine_burgers_44288_16x9.jpg Delicious and low-calorie vegan burgers with a zesty avocado vegan mayo. Perfect for a barbecue. These aubergine burgers can form part of a low-calorie diet of 1200–1500 calories a day. Each serving provides 433 kcal, 9g protein, 64g carbohydrates (of which 17g sugars), 14g fat (of which 3.5g saturates), 11g fibre and 0.7g salt. 4 wholewheat or multiseed bread rolls (each weighing about 75g/2¾oz), halved1 large aubergine, wide middle section cut into 4 slices 2cm/¾in thick 1½ tbsp extra virgin olive oil½ tsp ground cumin½ tsp ground coriander1 small red pepper, deseeded and finely sliced1 small yellow pepper, deseeded and finely sliced1 red onion, finely sliced1½ tbsp red wine vinegar1 tbsp soft light brown sugar25g/1oz fresh rocket leaves or baby leaf salad1 large beef tomato, cut into four thick slicescoriander sprigs, to garnish (optional) 4 wholewheat or multiseed bread rolls (each weighing about 75g/2¾oz), halved 1 large aubergine, wide middle section cut into 4 slices 2cm/¾in thick 1½ tbsp extra virgin olive oil ½ tsp ground cumin ½ tsp ground coriander 1 small red pepper, deseeded and finely sliced 1 small yellow pepper, deseeded and finely sliced 1 red onion, finely sliced 1½ tbsp red wine vinegar 1 tbsp soft light brown sugar 25g/1oz fresh rocket leaves or baby leaf salad 1 large beef tomato, cut into four thick slices coriander sprigs, to garnish (optional) 1 small ripe avocado, peeled, stoned and roughly chopped2 tsp fresh lime juice1 small garlic clove, crushedsea salt flakes and freshly ground black pepper 1 small ripe avocado, peeled, stoned and roughly chopped 2 tsp fresh lime juice 1 small garlic clove, crushed sea salt flakes and freshly ground black pepper Method Preheat a griddle pan over a medium heat. Meanwhile, to make the avocado mayo, place all the ingredients in a small bowl and season well. Mash with a fork until as smooth as possible and set aside.Toast the rolls cut-side down on the griddle pan for 1 minute and set aside. Brush the aubergine slices on both sides with half the olive oil and sprinkle with the cumin and coriander. Place on the griddle pan and cook for 4–5 minutes on each side, or until softened and lightly charred. Meanwhile, heat the remaining oil in a large, non-stick frying pan and stir-fry the peppers and red onion for 8–10 minutes, or until well softened and lightly browned. Stir in the vinegar and sugar and season. Cook for a few seconds more, stirring constantly.Place the four bread roll bases between four plates and top each with a small handful of rocket, then a slice of tomato. Divide the pepper mixture between the rolls and top with the aubergine. Spoon the avocado mayo on top, garnish with a few coriander sprigs, if using, and cover with the roll tops. Secure with a wooden skewer if you like. Serve immediately. Preheat a griddle pan over a medium heat. Preheat a griddle pan over a medium heat. Meanwhile, to make the avocado mayo, place all the ingredients in a small bowl and season well. Mash with a fork until as smooth as possible and set aside. Meanwhile, to make the avocado mayo, place all the ingredients in a small bowl and season well. Mash with a fork until as smooth as possible and set aside. Toast the rolls cut-side down on the griddle pan for 1 minute and set aside. Brush the aubergine slices on both sides with half the olive oil and sprinkle with the cumin and coriander. Place on the griddle pan and cook for 4–5 minutes on each side, or until softened and lightly charred. Toast the rolls cut-side down on the griddle pan for 1 minute and set aside. Brush the aubergine slices on both sides with half the olive oil and sprinkle with the cumin and coriander. Place on the griddle pan and cook for 4–5 minutes on each side, or until softened and lightly charred. Meanwhile, heat the remaining oil in a large, non-stick frying pan and stir-fry the peppers and red onion for 8–10 minutes, or until well softened and lightly browned. Stir in the vinegar and sugar and season. Cook for a few seconds more, stirring constantly. Meanwhile, heat the remaining oil in a large, non-stick frying pan and stir-fry the peppers and red onion for 8–10 minutes, or until well softened and lightly browned. Stir in the vinegar and sugar and season. Cook for a few seconds more, stirring constantly. Place the four bread roll bases between four plates and top each with a small handful of rocket, then a slice of tomato. Divide the pepper mixture between the rolls and top with the aubergine. Spoon the avocado mayo on top, garnish with a few coriander sprigs, if using, and cover with the roll tops. Secure with a wooden skewer if you like. Serve immediately. Place the four bread roll bases between four plates and top each with a small handful of rocket, then a slice of tomato. Divide the pepper mixture between the rolls and top with the aubergine. Spoon the avocado mayo on top, garnish with a few coriander sprigs, if using, and cover with the roll tops. Secure with a wooden skewer if you like. Serve immediately.
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"delivery_version": "v1.0",
"title": "Vegan aubergine burgers recipe",
"content": "An average of 3.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/loaded_aubergine_burgers_44288_16x9.jpg Delicious and low-calorie vegan burgers with a zesty avocado vegan mayo. Perfect for a barbecue. These aubergine burgers can form part of a low-calorie diet of 1200–1500 calories a day. Each serving provides 433 kcal, 9g protein, 64g carbohydrates (of which 17g sugars), 14g fat (of which 3.5g saturates), 11g fibre and 0.7g salt. 4 wholewheat or multiseed bread rolls (each weighing about 75g/2¾oz), halved1 large aubergine, wide middle section cut into 4 slices 2cm/¾in thick 1½ tbsp extra virgin olive oil½ tsp ground cumin½ tsp ground coriander1 small red pepper, deseeded and finely sliced1 small yellow pepper, deseeded and finely sliced1 red onion, finely sliced1½ tbsp red wine vinegar1 tbsp soft light brown sugar25g/1oz fresh rocket leaves or baby leaf salad1 large beef tomato, cut into four thick slicescoriander sprigs, to garnish (optional) 4 wholewheat or multiseed bread rolls (each weighing about 75g/2¾oz), halved 1 large aubergine, wide middle section cut into 4 slices 2cm/¾in thick 1½ tbsp extra virgin olive oil ½ tsp ground cumin ½ tsp ground coriander 1 small red pepper, deseeded and finely sliced 1 small yellow pepper, deseeded and finely sliced 1 red onion, finely sliced 1½ tbsp red wine vinegar 1 tbsp soft light brown sugar 25g/1oz fresh rocket leaves or baby leaf salad 1 large beef tomato, cut into four thick slices coriander sprigs, to garnish (optional) 1 small ripe avocado, peeled, stoned and roughly chopped2 tsp fresh lime juice1 small garlic clove, crushedsea salt flakes and freshly ground black pepper 1 small ripe avocado, peeled, stoned and roughly chopped 2 tsp fresh lime juice 1 small garlic clove, crushed sea salt flakes and freshly ground black pepper Method Preheat a griddle pan over a medium heat. Meanwhile, to make the avocado mayo, place all the ingredients in a small bowl and season well. Mash with a fork until as smooth as possible and set aside.Toast the rolls cut-side down on the griddle pan for 1 minute and set aside. Brush the aubergine slices on both sides with half the olive oil and sprinkle with the cumin and coriander. Place on the griddle pan and cook for 4–5 minutes on each side, or until softened and lightly charred. Meanwhile, heat the remaining oil in a large, non-stick frying pan and stir-fry the peppers and red onion for 8–10 minutes, or until well softened and lightly browned. Stir in the vinegar and sugar and season. Cook for a few seconds more, stirring constantly.Place the four bread roll bases between four plates and top each with a small handful of rocket, then a slice of tomato. Divide the pepper mixture between the rolls and top with the aubergine. Spoon the avocado mayo on top, garnish with a few coriander sprigs, if using, and cover with the roll tops. Secure with a wooden skewer if you like. Serve immediately. Preheat a griddle pan over a medium heat. Preheat a griddle pan over a medium heat. Meanwhile, to make the avocado mayo, place all the ingredients in a small bowl and season well. Mash with a fork until as smooth as possible and set aside. Meanwhile, to make the avocado mayo, place all the ingredients in a small bowl and season well. Mash with a fork until as smooth as possible and set aside. Toast the rolls cut-side down on the griddle pan for 1 minute and set aside. Brush the aubergine slices on both sides with half the olive oil and sprinkle with the cumin and coriander. Place on the griddle pan and cook for 4–5 minutes on each side, or until softened and lightly charred. Toast the rolls cut-side down on the griddle pan for 1 minute and set aside. Brush the aubergine slices on both sides with half the olive oil and sprinkle with the cumin and coriander. Place on the griddle pan and cook for 4–5 minutes on each side, or until softened and lightly charred. Meanwhile, heat the remaining oil in a large, non-stick frying pan and stir-fry the peppers and red onion for 8–10 minutes, or until well softened and lightly browned. Stir in the vinegar and sugar and season. Cook for a few seconds more, stirring constantly. Meanwhile, heat the remaining oil in a large, non-stick frying pan and stir-fry the peppers and red onion for 8–10 minutes, or until well softened and lightly browned. Stir in the vinegar and sugar and season. Cook for a few seconds more, stirring constantly. Place the four bread roll bases between four plates and top each with a small handful of rocket, then a slice of tomato. Divide the pepper mixture between the rolls and top with the aubergine. Spoon the avocado mayo on top, garnish with a few coriander sprigs, if using, and cover with the roll tops. Secure with a wooden skewer if you like. Serve immediately. Place the four bread roll bases between four plates and top each with a small handful of rocket, then a slice of tomato. Divide the pepper mixture between the rolls and top with the aubergine. Spoon the avocado mayo on top, garnish with a few coriander sprigs, if using, and cover with the roll tops. Secure with a wooden skewer if you like. Serve immediately."
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eef2f2a1da371179939c48ff93e7dce117d65e174ba8633c52bccbcd0335d27b
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Pancetta beef burger with tarragon mayonnaise recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancetta_beef_burger_25307_16x9.jpg How do you make burgers taste even better? Add pancetta to the mix. Top with tarragon mayonnaise for a burger that is sure to impress. 70g/2½oz fresh white breadcrumbs2 tbsp whole milk500g/1lb 2oz beef mince1 garlic clove, crushed1 tbsp tomato purée1 tbsp Worcestershire sauce2 tbsp chopped flatleaf parsley leaves12 thin slices round pancettasalt and freshly ground black pepper 70g/2½oz fresh white breadcrumbs 2 tbsp whole milk 500g/1lb 2oz beef mince 1 garlic clove, crushed 1 tbsp tomato purée 1 tbsp Worcestershire sauce 2 tbsp chopped flatleaf parsley leaves 12 thin slices round pancetta salt and freshly ground black pepper 150g/5½oz mayonnaise1 tsp Dijon mustard1 tbsp chopped fresh tarragon leaves 150g/5½oz mayonnaise 1 tsp Dijon mustard 1 tbsp chopped fresh tarragon leaves 6 ciabatta or crusty bread rolls, halved 60g/2¼oz spinach leaves150g/5½oz caramelised onion relish, from a jar150g/5½oz mature Cheddar, thinly sliced6 gherkins, thinly sliced 6 ciabatta or crusty bread rolls, halved 60g/2¼oz spinach leaves 150g/5½oz caramelised onion relish, from a jar 150g/5½oz mature Cheddar, thinly sliced 6 gherkins, thinly sliced Method Put the breadcrumbs and milk in a bowl, mix and set aside for 5 minutes, or until the milk is absorbed. Add the mince, garlic, tomato purée, Worcestershire sauce and parsley, season with salt and pepper and mix well.Shape the mixture into six large, flat patties. Place a slice of pancetta on both sides of each patty. Heat a large frying pan over a high heat. Add the patties and cook, in batches, for 4 minutes on each side, or until the pancetta is cooked and the burgers are done to your liking. For the tarragon mayonnaise, put the mayonnaise, mustard and tarragon in a bowl and mix. Set aside.Preheat the grill to high, then toast the rolls. Spread them with the tarragon mayonnaise and top with the spinach, patties, caramelised onion rellish and Cheddar. Serve with the gherkins. Put the breadcrumbs and milk in a bowl, mix and set aside for 5 minutes, or until the milk is absorbed. Add the mince, garlic, tomato purée, Worcestershire sauce and parsley, season with salt and pepper and mix well. Put the breadcrumbs and milk in a bowl, mix and set aside for 5 minutes, or until the milk is absorbed. Add the mince, garlic, tomato purée, Worcestershire sauce and parsley, season with salt and pepper and mix well. Shape the mixture into six large, flat patties. Place a slice of pancetta on both sides of each patty. Heat a large frying pan over a high heat. Add the patties and cook, in batches, for 4 minutes on each side, or until the pancetta is cooked and the burgers are done to your liking. Shape the mixture into six large, flat patties. Place a slice of pancetta on both sides of each patty. Heat a large frying pan over a high heat. Add the patties and cook, in batches, for 4 minutes on each side, or until the pancetta is cooked and the burgers are done to your liking. For the tarragon mayonnaise, put the mayonnaise, mustard and tarragon in a bowl and mix. Set aside. For the tarragon mayonnaise, put the mayonnaise, mustard and tarragon in a bowl and mix. Set aside. Preheat the grill to high, then toast the rolls. Spread them with the tarragon mayonnaise and top with the spinach, patties, caramelised onion rellish and Cheddar. Serve with the gherkins. Preheat the grill to high, then toast the rolls. Spread them with the tarragon mayonnaise and top with the spinach, patties, caramelised onion rellish and Cheddar. Serve with the gherkins. Recipe tips These burgers also taste great cooked on the barbeque.
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"title": "Pancetta beef burger with tarragon mayonnaise recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancetta_beef_burger_25307_16x9.jpg How do you make burgers taste even better? Add pancetta to the mix. Top with tarragon mayonnaise for a burger that is sure to impress. 70g/2½oz fresh white breadcrumbs2 tbsp whole milk500g/1lb 2oz beef mince1 garlic clove, crushed1 tbsp tomato purée1 tbsp Worcestershire sauce2 tbsp chopped flatleaf parsley leaves12 thin slices round pancettasalt and freshly ground black pepper 70g/2½oz fresh white breadcrumbs 2 tbsp whole milk 500g/1lb 2oz beef mince 1 garlic clove, crushed 1 tbsp tomato purée 1 tbsp Worcestershire sauce 2 tbsp chopped flatleaf parsley leaves 12 thin slices round pancetta salt and freshly ground black pepper 150g/5½oz mayonnaise1 tsp Dijon mustard1 tbsp chopped fresh tarragon leaves 150g/5½oz mayonnaise 1 tsp Dijon mustard 1 tbsp chopped fresh tarragon leaves 6 ciabatta or crusty bread rolls, halved 60g/2¼oz spinach leaves150g/5½oz caramelised onion relish, from a jar150g/5½oz mature Cheddar, thinly sliced6 gherkins, thinly sliced 6 ciabatta or crusty bread rolls, halved 60g/2¼oz spinach leaves 150g/5½oz caramelised onion relish, from a jar 150g/5½oz mature Cheddar, thinly sliced 6 gherkins, thinly sliced Method Put the breadcrumbs and milk in a bowl, mix and set aside for 5 minutes, or until the milk is absorbed. Add the mince, garlic, tomato purée, Worcestershire sauce and parsley, season with salt and pepper and mix well.Shape the mixture into six large, flat patties. Place a slice of pancetta on both sides of each patty. Heat a large frying pan over a high heat. Add the patties and cook, in batches, for 4 minutes on each side, or until the pancetta is cooked and the burgers are done to your liking. For the tarragon mayonnaise, put the mayonnaise, mustard and tarragon in a bowl and mix. Set aside.Preheat the grill to high, then toast the rolls. Spread them with the tarragon mayonnaise and top with the spinach, patties, caramelised onion rellish and Cheddar. Serve with the gherkins. Put the breadcrumbs and milk in a bowl, mix and set aside for 5 minutes, or until the milk is absorbed. Add the mince, garlic, tomato purée, Worcestershire sauce and parsley, season with salt and pepper and mix well. Put the breadcrumbs and milk in a bowl, mix and set aside for 5 minutes, or until the milk is absorbed. Add the mince, garlic, tomato purée, Worcestershire sauce and parsley, season with salt and pepper and mix well. Shape the mixture into six large, flat patties. Place a slice of pancetta on both sides of each patty. Heat a large frying pan over a high heat. Add the patties and cook, in batches, for 4 minutes on each side, or until the pancetta is cooked and the burgers are done to your liking. Shape the mixture into six large, flat patties. Place a slice of pancetta on both sides of each patty. Heat a large frying pan over a high heat. Add the patties and cook, in batches, for 4 minutes on each side, or until the pancetta is cooked and the burgers are done to your liking. For the tarragon mayonnaise, put the mayonnaise, mustard and tarragon in a bowl and mix. Set aside. For the tarragon mayonnaise, put the mayonnaise, mustard and tarragon in a bowl and mix. Set aside. Preheat the grill to high, then toast the rolls. Spread them with the tarragon mayonnaise and top with the spinach, patties, caramelised onion rellish and Cheddar. Serve with the gherkins. Preheat the grill to high, then toast the rolls. Spread them with the tarragon mayonnaise and top with the spinach, patties, caramelised onion rellish and Cheddar. Serve with the gherkins. Recipe tips These burgers also taste great cooked on the barbeque."
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Pulled pork recipe
An average of 3.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/deep_south_pulled_pork_60591_16x9.jpg Donal's pulled pork recipe is perfect for a crowd and easy to make. The pork shoulder braises on the hob and transforms to tender shreds that can be piled into a soft roll. With sweet potato fries and spicy coleslaw, this American classic is complete. 1kg/2lb 4oz boneless pork shoulder 4 floury bread rolls, to serve 1kg/2lb 4oz boneless pork shoulder 4 floury bread rolls, to serve 1 large onion, finely chopped8 garlic cloves, roughly chopped1½ tsp Tabasco½ tsp coriander seeds2 tbsp English mustard powder2 tsp paprika6 tbsp tomato ketchup1 tbsp Worcestershire sauce2 tbsp treacle75g/2¾oz dark brown sugarsea salt 1 large onion, finely chopped 8 garlic cloves, roughly chopped 1½ tsp Tabasco ½ tsp coriander seeds 2 tbsp English mustard powder 2 tsp paprika 6 tbsp tomato ketchup 1 tbsp Worcestershire sauce 2 tbsp treacle 75g/2¾oz dark brown sugar sea salt 3 sweet potatoes, cut into thin chips1 tbsp vegetable oil2 tsp Cajun seasoningfew fresh thyme sprigs 3 sweet potatoes, cut into thin chips 1 tbsp vegetable oil 2 tsp Cajun seasoning few fresh thyme sprigs 3 tbsp buttermilk (or plain yoghurt)3 tbsp mayonnaise1 tbsp apple cider vinegar1 garlic clove, finely chopped3 carrots, peeled and grated½ head white cabbage, finely shredded½ head red cabbage, finely shredded6 spring onions, thinly slicedsalt and freshly ground black pepper 3 tbsp buttermilk (or plain yoghurt) 3 tbsp mayonnaise 1 tbsp apple cider vinegar 1 garlic clove, finely chopped 3 carrots, peeled and grated ½ head white cabbage, finely shredded ½ head red cabbage, finely shredded 6 spring onions, thinly sliced salt and freshly ground black pepper Method To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture.Put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinate in the fridge for 2 hours, or overnight if you have the time.Place the pan over a high heat, add just enough water to cover the pork (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½–2 hours, or until the pork pulls apart easily with a fork. You will need to turn the pork once or twice during the cooking time.Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges.When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring to a steady simmer. Cook without a lid until reduced and thick.For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper.Toast the buns, slide in the pulled pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw. To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture. To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture. Put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinate in the fridge for 2 hours, or overnight if you have the time. Put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinate in the fridge for 2 hours, or overnight if you have the time. Place the pan over a high heat, add just enough water to cover the pork (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½–2 hours, or until the pork pulls apart easily with a fork. You will need to turn the pork once or twice during the cooking time. Place the pan over a high heat, add just enough water to cover the pork (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½–2 hours, or until the pork pulls apart easily with a fork. You will need to turn the pork once or twice during the cooking time. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges. When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring to a steady simmer. Cook without a lid until reduced and thick. When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring to a steady simmer. Cook without a lid until reduced and thick. For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper. For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper. Toast the buns, slide in the pulled pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw. Toast the buns, slide in the pulled pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw. Recipe tips You can make this in advance. Store the cooled pulled pork in the refrigerator or freezer. When ready to eat, first thaw frozen pork in the fridge. To reheat, put the pork in an oven tray, stir in some of the marinade (enough to prevent the pork drying out) and cover with kitchen foil. Heat the oven to 180C/160C Fan/Gas 4 and cook for about 30 minutes (the pork itself should reach 70C on a cooking thermometer, or be piping hot throughout).
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"content": "An average of 3.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/deep_south_pulled_pork_60591_16x9.jpg Donal's pulled pork recipe is perfect for a crowd and easy to make. The pork shoulder braises on the hob and transforms to tender shreds that can be piled into a soft roll. With sweet potato fries and spicy coleslaw, this American classic is complete. 1kg/2lb 4oz boneless pork shoulder 4 floury bread rolls, to serve 1kg/2lb 4oz boneless pork shoulder 4 floury bread rolls, to serve 1 large onion, finely chopped8 garlic cloves, roughly chopped1½ tsp Tabasco½ tsp coriander seeds2 tbsp English mustard powder2 tsp paprika6 tbsp tomato ketchup1 tbsp Worcestershire sauce2 tbsp treacle75g/2¾oz dark brown sugarsea salt 1 large onion, finely chopped 8 garlic cloves, roughly chopped 1½ tsp Tabasco ½ tsp coriander seeds 2 tbsp English mustard powder 2 tsp paprika 6 tbsp tomato ketchup 1 tbsp Worcestershire sauce 2 tbsp treacle 75g/2¾oz dark brown sugar sea salt 3 sweet potatoes, cut into thin chips1 tbsp vegetable oil2 tsp Cajun seasoningfew fresh thyme sprigs 3 sweet potatoes, cut into thin chips 1 tbsp vegetable oil 2 tsp Cajun seasoning few fresh thyme sprigs 3 tbsp buttermilk (or plain yoghurt)3 tbsp mayonnaise1 tbsp apple cider vinegar1 garlic clove, finely chopped3 carrots, peeled and grated½ head white cabbage, finely shredded½ head red cabbage, finely shredded6 spring onions, thinly slicedsalt and freshly ground black pepper 3 tbsp buttermilk (or plain yoghurt) 3 tbsp mayonnaise 1 tbsp apple cider vinegar 1 garlic clove, finely chopped 3 carrots, peeled and grated ½ head white cabbage, finely shredded ½ head red cabbage, finely shredded 6 spring onions, thinly sliced salt and freshly ground black pepper Method To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture.Put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinate in the fridge for 2 hours, or overnight if you have the time.Place the pan over a high heat, add just enough water to cover the pork (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½–2 hours, or until the pork pulls apart easily with a fork. You will need to turn the pork once or twice during the cooking time.Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges.When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring to a steady simmer. Cook without a lid until reduced and thick.For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper.Toast the buns, slide in the pulled pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw. To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture. To make the marinade, put all the ingredients in a blender and blend until you have a smooth mixture. Put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinate in the fridge for 2 hours, or overnight if you have the time. Put the pork in a large saucepan, pour over the marinade and turn the meat until coated. Cover and marinate in the fridge for 2 hours, or overnight if you have the time. Place the pan over a high heat, add just enough water to cover the pork (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½–2 hours, or until the pork pulls apart easily with a fork. You will need to turn the pork once or twice during the cooking time. Place the pan over a high heat, add just enough water to cover the pork (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½–2 hours, or until the pork pulls apart easily with a fork. You will need to turn the pork once or twice during the cooking time. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato in a large roasting tin, drizzle over the oil and sprinkle with the Cajun seasoning and thyme. Roast for 35–40 minutes, turning halfway, until slightly charred on the edges. When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring to a steady simmer. Cook without a lid until reduced and thick. When the pork is cooked, remove it from the sauce using a carving fork. Shred the pork (using two forks to pull it apart), then transfer to a plate, cover with kitchen foil and set aside. Return the marinade to the heat and bring to a steady simmer. Cook without a lid until reduced and thick. For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper. For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper. Toast the buns, slide in the pulled pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw. Toast the buns, slide in the pulled pork and spoon over the marinade sauce. Serve with the sweet potato fries and coleslaw. Recipe tips You can make this in advance. Store the cooled pulled pork in the refrigerator or freezer. When ready to eat, first thaw frozen pork in the fridge. To reheat, put the pork in an oven tray, stir in some of the marinade (enough to prevent the pork drying out) and cover with kitchen foil. Heat the oven to 180C/160C Fan/Gas 4 and cook for about 30 minutes (the pork itself should reach 70C on a cooking thermometer, or be piping hot throughout)."
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Splendidly spicy beef burger recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/splendidly_spicy_beef_28887_16x9.jpg A wonderful burger that shows what can result from thinking just a little bit differently. Choose the best-quality lean meat you can, be brave and have fun experimenting with combinations of ingredients. 1 tbsp sunflower oil or rapeseed oil, plus extra for brushing1 large onion, finely chopped2cm/¾in piece fresh root ginger, very finely chopped or ground to a paste2 garlic cloves, very finely chopped or ground to a paste1-2 green bird's-eye chillies, seeds removed, very finely chopped800g/1lb 14oz lean beef mince pinch salt2 tsp ground cumin 3 tsp ground coriander ½ tsp ground turmeric (optional)1-2 tsp mild chilli powder, to taste2 tbsp chopped fresh coriander 1 tbsp sunflower oil or rapeseed oil, plus extra for brushing 1 large onion, finely chopped 2cm/¾in piece fresh root ginger, very finely chopped or ground to a paste 2 garlic cloves, very finely chopped or ground to a paste 1-2 green bird's-eye chillies, seeds removed, very finely chopped 800g/1lb 14oz lean beef mince pinch salt 2 tsp ground cumin 3 tsp ground coriander ½ tsp ground turmeric (optional) 1-2 tsp mild chilli powder, to taste 2 tbsp chopped fresh coriander 1kg/2lb 4oz potatoes, unpeeled, cut into wedges1 tbsp rapeseed oil or vegetable oil2 tsp ground cumin2 tsp mild red chilli powder1 tsp freshly ground white pepper2 tsp salt1 heaped tsp mango powder (optional) 1kg/2lb 4oz potatoes, unpeeled, cut into wedges 1 tbsp rapeseed oil or vegetable oil 2 tsp ground cumin 2 tsp mild red chilli powder 1 tsp freshly ground white pepper 2 tsp salt 1 heaped tsp mango powder (optional) 4-6 burger buns ketchup 4-6 burger buns ketchup Method Heat the oil in a frying pan and cook the onions on a medium heat, stirring frequently, until softened and slightly coloured. The small amount of oil used in this recipe means the onions might stick to the pan at some point; add a splash of water if necessary.Add the ginger, garlic and green chilli and continue to fry until cooked and any liquid has evaporated. Transfer the mixture to a plate, spread out and allow to cool.Preheat the oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil and add the potato wedges. Boil for 5-6 minutes, then drain. Place the parboiled potatoes on a baking tray, drizzle with the oil, then toss to coat. Put the tray in the oven and roast for 20-25 minutes, or until golden and crisp. Mix the ingredients for the spice blend together in a small bowl and set aside until you serve.Put the minced beef in a mixing bowl, add the onion mixture and all of the remaining ingredients, and mix well. (Mixing makes the meat more malleable and smoother; the more you work it, it the smoother it gets.) Shape into four to six burgers. Heat a griddle pan, hot plate, frying pan or barbecue to hot. Brush the burgers with a little oil and cook: four minutes each side for a medium finish for six burgers, a little longer if you have made four larger burgers. Rest the burgers for a few minutes while you sprinkle the cooked potato wedges with the spice blend. Serve the burgers in buns, with the wedges alongside and some ketchup for dipping. Heat the oil in a frying pan and cook the onions on a medium heat, stirring frequently, until softened and slightly coloured. The small amount of oil used in this recipe means the onions might stick to the pan at some point; add a splash of water if necessary. Heat the oil in a frying pan and cook the onions on a medium heat, stirring frequently, until softened and slightly coloured. The small amount of oil used in this recipe means the onions might stick to the pan at some point; add a splash of water if necessary. Add the ginger, garlic and green chilli and continue to fry until cooked and any liquid has evaporated. Transfer the mixture to a plate, spread out and allow to cool. Add the ginger, garlic and green chilli and continue to fry until cooked and any liquid has evaporated. Transfer the mixture to a plate, spread out and allow to cool. Preheat the oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil and add the potato wedges. Boil for 5-6 minutes, then drain. Place the parboiled potatoes on a baking tray, drizzle with the oil, then toss to coat. Put the tray in the oven and roast for 20-25 minutes, or until golden and crisp. Preheat the oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil and add the potato wedges. Boil for 5-6 minutes, then drain. Place the parboiled potatoes on a baking tray, drizzle with the oil, then toss to coat. Put the tray in the oven and roast for 20-25 minutes, or until golden and crisp. Mix the ingredients for the spice blend together in a small bowl and set aside until you serve. Mix the ingredients for the spice blend together in a small bowl and set aside until you serve. Put the minced beef in a mixing bowl, add the onion mixture and all of the remaining ingredients, and mix well. (Mixing makes the meat more malleable and smoother; the more you work it, it the smoother it gets.) Shape into four to six burgers. Put the minced beef in a mixing bowl, add the onion mixture and all of the remaining ingredients, and mix well. (Mixing makes the meat more malleable and smoother; the more you work it, it the smoother it gets.) Shape into four to six burgers. Heat a griddle pan, hot plate, frying pan or barbecue to hot. Brush the burgers with a little oil and cook: four minutes each side for a medium finish for six burgers, a little longer if you have made four larger burgers. Heat a griddle pan, hot plate, frying pan or barbecue to hot. Brush the burgers with a little oil and cook: four minutes each side for a medium finish for six burgers, a little longer if you have made four larger burgers. Rest the burgers for a few minutes while you sprinkle the cooked potato wedges with the spice blend. Serve the burgers in buns, with the wedges alongside and some ketchup for dipping. Rest the burgers for a few minutes while you sprinkle the cooked potato wedges with the spice blend. Serve the burgers in buns, with the wedges alongside and some ketchup for dipping. Recipe tips If you don't have mango powder, you could add a splash of lemon or lime juice at the end for the potato wedges.
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"title": "Splendidly spicy beef burger recipe",
"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/splendidly_spicy_beef_28887_16x9.jpg A wonderful burger that shows what can result from thinking just a little bit differently. Choose the best-quality lean meat you can, be brave and have fun experimenting with combinations of ingredients. 1 tbsp sunflower oil or rapeseed oil, plus extra for brushing1 large onion, finely chopped2cm/¾in piece fresh root ginger, very finely chopped or ground to a paste2 garlic cloves, very finely chopped or ground to a paste1-2 green bird's-eye chillies, seeds removed, very finely chopped800g/1lb 14oz lean beef mince pinch salt2 tsp ground cumin 3 tsp ground coriander ½ tsp ground turmeric (optional)1-2 tsp mild chilli powder, to taste2 tbsp chopped fresh coriander 1 tbsp sunflower oil or rapeseed oil, plus extra for brushing 1 large onion, finely chopped 2cm/¾in piece fresh root ginger, very finely chopped or ground to a paste 2 garlic cloves, very finely chopped or ground to a paste 1-2 green bird's-eye chillies, seeds removed, very finely chopped 800g/1lb 14oz lean beef mince pinch salt 2 tsp ground cumin 3 tsp ground coriander ½ tsp ground turmeric (optional) 1-2 tsp mild chilli powder, to taste 2 tbsp chopped fresh coriander 1kg/2lb 4oz potatoes, unpeeled, cut into wedges1 tbsp rapeseed oil or vegetable oil2 tsp ground cumin2 tsp mild red chilli powder1 tsp freshly ground white pepper2 tsp salt1 heaped tsp mango powder (optional) 1kg/2lb 4oz potatoes, unpeeled, cut into wedges 1 tbsp rapeseed oil or vegetable oil 2 tsp ground cumin 2 tsp mild red chilli powder 1 tsp freshly ground white pepper 2 tsp salt 1 heaped tsp mango powder (optional) 4-6 burger buns ketchup 4-6 burger buns ketchup Method Heat the oil in a frying pan and cook the onions on a medium heat, stirring frequently, until softened and slightly coloured. The small amount of oil used in this recipe means the onions might stick to the pan at some point; add a splash of water if necessary.Add the ginger, garlic and green chilli and continue to fry until cooked and any liquid has evaporated. Transfer the mixture to a plate, spread out and allow to cool.Preheat the oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil and add the potato wedges. Boil for 5-6 minutes, then drain. Place the parboiled potatoes on a baking tray, drizzle with the oil, then toss to coat. Put the tray in the oven and roast for 20-25 minutes, or until golden and crisp. Mix the ingredients for the spice blend together in a small bowl and set aside until you serve.Put the minced beef in a mixing bowl, add the onion mixture and all of the remaining ingredients, and mix well. (Mixing makes the meat more malleable and smoother; the more you work it, it the smoother it gets.) Shape into four to six burgers. Heat a griddle pan, hot plate, frying pan or barbecue to hot. Brush the burgers with a little oil and cook: four minutes each side for a medium finish for six burgers, a little longer if you have made four larger burgers. Rest the burgers for a few minutes while you sprinkle the cooked potato wedges with the spice blend. Serve the burgers in buns, with the wedges alongside and some ketchup for dipping. Heat the oil in a frying pan and cook the onions on a medium heat, stirring frequently, until softened and slightly coloured. The small amount of oil used in this recipe means the onions might stick to the pan at some point; add a splash of water if necessary. Heat the oil in a frying pan and cook the onions on a medium heat, stirring frequently, until softened and slightly coloured. The small amount of oil used in this recipe means the onions might stick to the pan at some point; add a splash of water if necessary. Add the ginger, garlic and green chilli and continue to fry until cooked and any liquid has evaporated. Transfer the mixture to a plate, spread out and allow to cool. Add the ginger, garlic and green chilli and continue to fry until cooked and any liquid has evaporated. Transfer the mixture to a plate, spread out and allow to cool. Preheat the oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil and add the potato wedges. Boil for 5-6 minutes, then drain. Place the parboiled potatoes on a baking tray, drizzle with the oil, then toss to coat. Put the tray in the oven and roast for 20-25 minutes, or until golden and crisp. Preheat the oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil and add the potato wedges. Boil for 5-6 minutes, then drain. Place the parboiled potatoes on a baking tray, drizzle with the oil, then toss to coat. Put the tray in the oven and roast for 20-25 minutes, or until golden and crisp. Mix the ingredients for the spice blend together in a small bowl and set aside until you serve. Mix the ingredients for the spice blend together in a small bowl and set aside until you serve. Put the minced beef in a mixing bowl, add the onion mixture and all of the remaining ingredients, and mix well. (Mixing makes the meat more malleable and smoother; the more you work it, it the smoother it gets.) Shape into four to six burgers. Put the minced beef in a mixing bowl, add the onion mixture and all of the remaining ingredients, and mix well. (Mixing makes the meat more malleable and smoother; the more you work it, it the smoother it gets.) Shape into four to six burgers. Heat a griddle pan, hot plate, frying pan or barbecue to hot. Brush the burgers with a little oil and cook: four minutes each side for a medium finish for six burgers, a little longer if you have made four larger burgers. Heat a griddle pan, hot plate, frying pan or barbecue to hot. Brush the burgers with a little oil and cook: four minutes each side for a medium finish for six burgers, a little longer if you have made four larger burgers. Rest the burgers for a few minutes while you sprinkle the cooked potato wedges with the spice blend. Serve the burgers in buns, with the wedges alongside and some ketchup for dipping. Rest the burgers for a few minutes while you sprinkle the cooked potato wedges with the spice blend. Serve the burgers in buns, with the wedges alongside and some ketchup for dipping. Recipe tips If you don't have mango powder, you could add a splash of lemon or lime juice at the end for the potato wedges."
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Turkey burgers with coleslaw recipe
An average of 3.2 out of 5 stars from 90 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_and_courgette_65781_16x9.jpg Adding grated courgette produces a lovely juiciness to these turkey burgers, topped with a melting slice of mozzarella and served with a fresh coleslaw. Each serving provides 605 kcal, 70g protein, 54.5g carbohydrates (of which 12g sugars), 12g fat (of which 4g saturates), 11g fibre and 4.4g salt. 500g/1lb 2oz turkey mince 500g/1lb 2oz grated courgette 2 tsp dried Italian herbs 2 tsp bicarbonate of soda ½ tsp dried chilli flakes 2 tbsp drained capers, roughly chopped olive oil spray sea salt and freshly ground black pepper 500g/1lb 2oz turkey mince 500g/1lb 2oz grated courgette 2 tsp dried Italian herbs 2 tsp bicarbonate of soda ½ tsp dried chilli flakes 2 tbsp drained capers, roughly chopped olive oil spray sea salt and freshly ground black pepper 100g/3½oz red cabbage, finely shredded 200g/7oz white cabbage, finely shredded 1 tsp salt 1 large carrot, peeled and grated 1 tsp toasted fennel seeds, ground 1 tbsp white wine vinegar 60g/2¼oz 0% fat Greek-style yoghurt 2 tbsp half-fat mayonnaise 100g/3½oz red cabbage, finely shredded 200g/7oz white cabbage, finely shredded 1 tsp salt 1 large carrot, peeled and grated 1 tsp toasted fennel seeds, ground 1 tbsp white wine vinegar 60g/2¼oz 0% fat Greek-style yoghurt 2 tbsp half-fat mayonnaise 4 slices half-fat mozzarella (30g/1oz each) 4 large wholemeal burger buns, toasted (optional) 4 thick slices beef tomato 50g/1¾oz rocket leaves 4 slices half-fat mozzarella (30g/1oz each) 4 large wholemeal burger buns, toasted (optional) 4 thick slices beef tomato 50g/1¾oz rocket leaves Method Put the turkey mince into a large bowl. Take the grated courgette in handfuls and squeeze well to remove excess water, before adding to the bowl. Toss in the dried herbs, bicarbonate of soda, chilli flakes and capers, season with salt and pepper and mix well. Divide the mixture into four equal portions and shape into burgers. Place on a baking tray lined with baking parchment, cover and refrigerate while you make the slaw. Put all the cabbage into a bowl, sprinkle with the salt and mix well. Leave to stand for 20 minutes, then rinse thoroughly and drain well. Mix in the other coleslaw ingredients. Preheat the oven to 240C/220C Fan/Gas 7 Fan. Remove the burgers from the fridge and spray each one with a couple of sprays of oil. Cook on the top shelf of the oven for about 12 minutes, or until golden-brown and cooked through. Lay a slice of mozzarella on each burger and cook for a further 4–5 minutes, or until the cheese has melted. Place a turkey burger inside each bun, if serving. Top with a slice of tomato and a handful of rocket leaves, then close the bun lids. Serve with the coleslaw on the side. Put the turkey mince into a large bowl. Take the grated courgette in handfuls and squeeze well to remove excess water, before adding to the bowl. Toss in the dried herbs, bicarbonate of soda, chilli flakes and capers, season with salt and pepper and mix well. Put the turkey mince into a large bowl. Take the grated courgette in handfuls and squeeze well to remove excess water, before adding to the bowl. Toss in the dried herbs, bicarbonate of soda, chilli flakes and capers, season with salt and pepper and mix well. Divide the mixture into four equal portions and shape into burgers. Place on a baking tray lined with baking parchment, cover and refrigerate while you make the slaw. Divide the mixture into four equal portions and shape into burgers. Place on a baking tray lined with baking parchment, cover and refrigerate while you make the slaw. Put all the cabbage into a bowl, sprinkle with the salt and mix well. Leave to stand for 20 minutes, then rinse thoroughly and drain well. Mix in the other coleslaw ingredients. Put all the cabbage into a bowl, sprinkle with the salt and mix well. Leave to stand for 20 minutes, then rinse thoroughly and drain well. Mix in the other coleslaw ingredients. Preheat the oven to 240C/220C Fan/Gas 7 Fan. Remove the burgers from the fridge and spray each one with a couple of sprays of oil. Cook on the top shelf of the oven for about 12 minutes, or until golden-brown and cooked through. Preheat the oven to 240C/220C Fan/Gas 7 Fan. Remove the burgers from the fridge and spray each one with a couple of sprays of oil. Cook on the top shelf of the oven for about 12 minutes, or until golden-brown and cooked through. Lay a slice of mozzarella on each burger and cook for a further 4–5 minutes, or until the cheese has melted. Lay a slice of mozzarella on each burger and cook for a further 4–5 minutes, or until the cheese has melted. Place a turkey burger inside each bun, if serving. Top with a slice of tomato and a handful of rocket leaves, then close the bun lids. Serve with the coleslaw on the side. Place a turkey burger inside each bun, if serving. Top with a slice of tomato and a handful of rocket leaves, then close the bun lids. Serve with the coleslaw on the side.
|
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"url": "https://www.bbc.co.uk/food/recipes/turkey_and_courgette_65781",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Turkey burgers with coleslaw recipe",
"content": "An average of 3.2 out of 5 stars from 90 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_and_courgette_65781_16x9.jpg Adding grated courgette produces a lovely juiciness to these turkey burgers, topped with a melting slice of mozzarella and served with a fresh coleslaw. Each serving provides 605 kcal, 70g protein, 54.5g carbohydrates (of which 12g sugars), 12g fat (of which 4g saturates), 11g fibre and 4.4g salt. 500g/1lb 2oz turkey mince 500g/1lb 2oz grated courgette 2 tsp dried Italian herbs 2 tsp bicarbonate of soda ½ tsp dried chilli flakes 2 tbsp drained capers, roughly chopped olive oil spray sea salt and freshly ground black pepper 500g/1lb 2oz turkey mince 500g/1lb 2oz grated courgette 2 tsp dried Italian herbs 2 tsp bicarbonate of soda ½ tsp dried chilli flakes 2 tbsp drained capers, roughly chopped olive oil spray sea salt and freshly ground black pepper 100g/3½oz red cabbage, finely shredded 200g/7oz white cabbage, finely shredded 1 tsp salt 1 large carrot, peeled and grated 1 tsp toasted fennel seeds, ground 1 tbsp white wine vinegar 60g/2¼oz 0% fat Greek-style yoghurt 2 tbsp half-fat mayonnaise 100g/3½oz red cabbage, finely shredded 200g/7oz white cabbage, finely shredded 1 tsp salt 1 large carrot, peeled and grated 1 tsp toasted fennel seeds, ground 1 tbsp white wine vinegar 60g/2¼oz 0% fat Greek-style yoghurt 2 tbsp half-fat mayonnaise 4 slices half-fat mozzarella (30g/1oz each) 4 large wholemeal burger buns, toasted (optional) 4 thick slices beef tomato 50g/1¾oz rocket leaves 4 slices half-fat mozzarella (30g/1oz each) 4 large wholemeal burger buns, toasted (optional) 4 thick slices beef tomato 50g/1¾oz rocket leaves Method Put the turkey mince into a large bowl. Take the grated courgette in handfuls and squeeze well to remove excess water, before adding to the bowl. Toss in the dried herbs, bicarbonate of soda, chilli flakes and capers, season with salt and pepper and mix well. Divide the mixture into four equal portions and shape into burgers. Place on a baking tray lined with baking parchment, cover and refrigerate while you make the slaw. Put all the cabbage into a bowl, sprinkle with the salt and mix well. Leave to stand for 20 minutes, then rinse thoroughly and drain well. Mix in the other coleslaw ingredients. Preheat the oven to 240C/220C Fan/Gas 7 Fan. Remove the burgers from the fridge and spray each one with a couple of sprays of oil. Cook on the top shelf of the oven for about 12 minutes, or until golden-brown and cooked through. Lay a slice of mozzarella on each burger and cook for a further 4–5 minutes, or until the cheese has melted. Place a turkey burger inside each bun, if serving. Top with a slice of tomato and a handful of rocket leaves, then close the bun lids. Serve with the coleslaw on the side. Put the turkey mince into a large bowl. Take the grated courgette in handfuls and squeeze well to remove excess water, before adding to the bowl. Toss in the dried herbs, bicarbonate of soda, chilli flakes and capers, season with salt and pepper and mix well. Put the turkey mince into a large bowl. Take the grated courgette in handfuls and squeeze well to remove excess water, before adding to the bowl. Toss in the dried herbs, bicarbonate of soda, chilli flakes and capers, season with salt and pepper and mix well. Divide the mixture into four equal portions and shape into burgers. Place on a baking tray lined with baking parchment, cover and refrigerate while you make the slaw. Divide the mixture into four equal portions and shape into burgers. Place on a baking tray lined with baking parchment, cover and refrigerate while you make the slaw. Put all the cabbage into a bowl, sprinkle with the salt and mix well. Leave to stand for 20 minutes, then rinse thoroughly and drain well. Mix in the other coleslaw ingredients. Put all the cabbage into a bowl, sprinkle with the salt and mix well. Leave to stand for 20 minutes, then rinse thoroughly and drain well. Mix in the other coleslaw ingredients. Preheat the oven to 240C/220C Fan/Gas 7 Fan. Remove the burgers from the fridge and spray each one with a couple of sprays of oil. Cook on the top shelf of the oven for about 12 minutes, or until golden-brown and cooked through. Preheat the oven to 240C/220C Fan/Gas 7 Fan. Remove the burgers from the fridge and spray each one with a couple of sprays of oil. Cook on the top shelf of the oven for about 12 minutes, or until golden-brown and cooked through. Lay a slice of mozzarella on each burger and cook for a further 4–5 minutes, or until the cheese has melted. Lay a slice of mozzarella on each burger and cook for a further 4–5 minutes, or until the cheese has melted. Place a turkey burger inside each bun, if serving. Top with a slice of tomato and a handful of rocket leaves, then close the bun lids. Serve with the coleslaw on the side. Place a turkey burger inside each bun, if serving. Top with a slice of tomato and a handful of rocket leaves, then close the bun lids. Serve with the coleslaw on the side."
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938f8443433fbcc8bcf1c3b2d6381a5416c6c1a8900c9053d378a9e0765cbeec
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Sweet and sharp sea bass recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_and_sharp_sea_bass_02350_16x9.jpg A dazzling little starter for a special lunch. Impressive and refreshing, this recipe uses fresh citrus juice to ‘cold cook’ the fish – so no actual cooking needed. Make a few hours or a day ahead. 3 passion fruit 2 limes1 orange1 vanilla pod4 fillets sea bass1 red chilli1 yellow chillismall handful chivessmall handful coriander 3 passion fruit 2 limes 1 orange 1 vanilla pod 4 fillets sea bass 1 red chilli 1 yellow chilli small handful chives small handful coriander Method Squeeze the juice of the passion fruit, seeds and all, limes and orange into a bowl. Scrape in the seeds of one vanilla pod and mix well.Cut the sea bass into thin slivers and arrange neatly on a large plate. Pour over the juice, almost submerging the fish. Scatter over slices of red and yellow chillies and cover the plate with a piece of kitchen film. The sea bass is actually going to be 'cooked' by the acidity in the dressing so leave in the fridge for at least an hour or even overnight.When you are ready to serve, add some finely chopped chives and pick some coriander leaves over to top to finish. Squeeze the juice of the passion fruit, seeds and all, limes and orange into a bowl. Scrape in the seeds of one vanilla pod and mix well. Squeeze the juice of the passion fruit, seeds and all, limes and orange into a bowl. Scrape in the seeds of one vanilla pod and mix well. Cut the sea bass into thin slivers and arrange neatly on a large plate. Pour over the juice, almost submerging the fish. Scatter over slices of red and yellow chillies and cover the plate with a piece of kitchen film. The sea bass is actually going to be 'cooked' by the acidity in the dressing so leave in the fridge for at least an hour or even overnight. Cut the sea bass into thin slivers and arrange neatly on a large plate. Pour over the juice, almost submerging the fish. Scatter over slices of red and yellow chillies and cover the plate with a piece of kitchen film. The sea bass is actually going to be 'cooked' by the acidity in the dressing so leave in the fridge for at least an hour or even overnight. When you are ready to serve, add some finely chopped chives and pick some coriander leaves over to top to finish. When you are ready to serve, add some finely chopped chives and pick some coriander leaves over to top to finish.
|
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sweet and sharp sea bass recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_and_sharp_sea_bass_02350_16x9.jpg A dazzling little starter for a special lunch. Impressive and refreshing, this recipe uses fresh citrus juice to ‘cold cook’ the fish – so no actual cooking needed. Make a few hours or a day ahead. 3 passion fruit 2 limes1 orange1 vanilla pod4 fillets sea bass1 red chilli1 yellow chillismall handful chivessmall handful coriander 3 passion fruit 2 limes 1 orange 1 vanilla pod 4 fillets sea bass 1 red chilli 1 yellow chilli small handful chives small handful coriander Method Squeeze the juice of the passion fruit, seeds and all, limes and orange into a bowl. Scrape in the seeds of one vanilla pod and mix well.Cut the sea bass into thin slivers and arrange neatly on a large plate. Pour over the juice, almost submerging the fish. Scatter over slices of red and yellow chillies and cover the plate with a piece of kitchen film. The sea bass is actually going to be 'cooked' by the acidity in the dressing so leave in the fridge for at least an hour or even overnight.When you are ready to serve, add some finely chopped chives and pick some coriander leaves over to top to finish. Squeeze the juice of the passion fruit, seeds and all, limes and orange into a bowl. Scrape in the seeds of one vanilla pod and mix well. Squeeze the juice of the passion fruit, seeds and all, limes and orange into a bowl. Scrape in the seeds of one vanilla pod and mix well. Cut the sea bass into thin slivers and arrange neatly on a large plate. Pour over the juice, almost submerging the fish. Scatter over slices of red and yellow chillies and cover the plate with a piece of kitchen film. The sea bass is actually going to be 'cooked' by the acidity in the dressing so leave in the fridge for at least an hour or even overnight. Cut the sea bass into thin slivers and arrange neatly on a large plate. Pour over the juice, almost submerging the fish. Scatter over slices of red and yellow chillies and cover the plate with a piece of kitchen film. The sea bass is actually going to be 'cooked' by the acidity in the dressing so leave in the fridge for at least an hour or even overnight. When you are ready to serve, add some finely chopped chives and pick some coriander leaves over to top to finish. When you are ready to serve, add some finely chopped chives and pick some coriander leaves over to top to finish."
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"subdomain": "Recipes"
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f1e3f63e2e7de531ac21589406b4e371f6e65923fd0338e5f0603b3f6df6f37e
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Cured mackerel with avocado, chilli and basil recipe
An average of 0.0 out of 5 stars from 0 ratings A simple no-cook tapas dish. 2 mackerel fillets, bones removed, thinly sliced 1 orange, juice only1 lime, juice only1 tsp coriander seeds, toasted and crushed 1 tsp caster sugar 1 tsp sea salt 30g/1oz kale, leaves picked 1 tbsp soy sauce 1 tsp sesame oil1 lime, juice only 1 red chilli, diced 1 green chilli, diced 1 avocado, mashed with a drizzle extra virgin olive oil 100g/3½oz cooked edamame beans 1 bunch basil, leaves picked 2 mackerel fillets, bones removed, thinly sliced 1 orange, juice only 1 lime, juice only 1 tsp coriander seeds, toasted and crushed 1 tsp caster sugar 1 tsp sea salt 30g/1oz kale, leaves picked 1 tbsp soy sauce 1 tsp sesame oil 1 lime, juice only 1 red chilli, diced 1 green chilli, diced 1 avocado, mashed with a drizzle extra virgin olive oil 100g/3½oz cooked edamame beans 1 bunch basil, leaves picked Method Place the mackerel in a bowl and pour in most of the orange and lime juice, the coriander seeds, sugar and salt. Mix well then leave to marinate at room temperature for 20 minutes. Put the kale leaves in a bowl and add the remaining orange and lime juice. Rub well then leave to macerate. Mix together the soy sauce, sesame oil and chillies in a bowl. Rinse the mackerel fillets and pat dry with kitchen paper. Thinly slice and set aside. To serve, spread some avocado on the base of a serving dish, scatter over some beans and kale. Top with the mackerel, drizzle over the soy dressing and garnish with basil leaves. Place the mackerel in a bowl and pour in most of the orange and lime juice, the coriander seeds, sugar and salt. Mix well then leave to marinate at room temperature for 20 minutes. Place the mackerel in a bowl and pour in most of the orange and lime juice, the coriander seeds, sugar and salt. Mix well then leave to marinate at room temperature for 20 minutes. Put the kale leaves in a bowl and add the remaining orange and lime juice. Rub well then leave to macerate. Put the kale leaves in a bowl and add the remaining orange and lime juice. Rub well then leave to macerate. Mix together the soy sauce, sesame oil and chillies in a bowl. Mix together the soy sauce, sesame oil and chillies in a bowl. Rinse the mackerel fillets and pat dry with kitchen paper. Thinly slice and set aside. Rinse the mackerel fillets and pat dry with kitchen paper. Thinly slice and set aside. To serve, spread some avocado on the base of a serving dish, scatter over some beans and kale. Top with the mackerel, drizzle over the soy dressing and garnish with basil leaves. To serve, spread some avocado on the base of a serving dish, scatter over some beans and kale. Top with the mackerel, drizzle over the soy dressing and garnish with basil leaves.
|
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"url": "https://www.bbc.co.uk/food/recipes/citrus_cured_mackerel_03545",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cured mackerel with avocado, chilli and basil recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A simple no-cook tapas dish. 2 mackerel fillets, bones removed, thinly sliced 1 orange, juice only1 lime, juice only1 tsp coriander seeds, toasted and crushed 1 tsp caster sugar 1 tsp sea salt 30g/1oz kale, leaves picked 1 tbsp soy sauce 1 tsp sesame oil1 lime, juice only 1 red chilli, diced 1 green chilli, diced 1 avocado, mashed with a drizzle extra virgin olive oil 100g/3½oz cooked edamame beans 1 bunch basil, leaves picked 2 mackerel fillets, bones removed, thinly sliced 1 orange, juice only 1 lime, juice only 1 tsp coriander seeds, toasted and crushed 1 tsp caster sugar 1 tsp sea salt 30g/1oz kale, leaves picked 1 tbsp soy sauce 1 tsp sesame oil 1 lime, juice only 1 red chilli, diced 1 green chilli, diced 1 avocado, mashed with a drizzle extra virgin olive oil 100g/3½oz cooked edamame beans 1 bunch basil, leaves picked Method Place the mackerel in a bowl and pour in most of the orange and lime juice, the coriander seeds, sugar and salt. Mix well then leave to marinate at room temperature for 20 minutes. Put the kale leaves in a bowl and add the remaining orange and lime juice. Rub well then leave to macerate. Mix together the soy sauce, sesame oil and chillies in a bowl. Rinse the mackerel fillets and pat dry with kitchen paper. Thinly slice and set aside. To serve, spread some avocado on the base of a serving dish, scatter over some beans and kale. Top with the mackerel, drizzle over the soy dressing and garnish with basil leaves. Place the mackerel in a bowl and pour in most of the orange and lime juice, the coriander seeds, sugar and salt. Mix well then leave to marinate at room temperature for 20 minutes. Place the mackerel in a bowl and pour in most of the orange and lime juice, the coriander seeds, sugar and salt. Mix well then leave to marinate at room temperature for 20 minutes. Put the kale leaves in a bowl and add the remaining orange and lime juice. Rub well then leave to macerate. Put the kale leaves in a bowl and add the remaining orange and lime juice. Rub well then leave to macerate. Mix together the soy sauce, sesame oil and chillies in a bowl. Mix together the soy sauce, sesame oil and chillies in a bowl. Rinse the mackerel fillets and pat dry with kitchen paper. Thinly slice and set aside. Rinse the mackerel fillets and pat dry with kitchen paper. Thinly slice and set aside. To serve, spread some avocado on the base of a serving dish, scatter over some beans and kale. Top with the mackerel, drizzle over the soy dressing and garnish with basil leaves. To serve, spread some avocado on the base of a serving dish, scatter over some beans and kale. Top with the mackerel, drizzle over the soy dressing and garnish with basil leaves."
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71bd67b7617f6f7688cfe416216847c74005ea4dda85d8b17ac3652b73389e52
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Prawn aguachile recipe
Prawn aguachile with cucumber and pickled onions An average of 0.0 out of 5 stars from 0 ratings If you love ceviche, you'll love these fresh marinated prawns 100g/3½oz cucumber, peeled4 sushi grade carabinero prawns, peeled, halved and de-veined (head reserved) 100g/3½oz cucumber, peeled 4 sushi grade carabinero prawns, peeled, halved and de-veined (head reserved) 4 red chillies1 guajillo chilli, toasted 2 garlic cloves1 tbsp hot sauce1 tbsp Worcestershire sauce100ml/3½fl oz olive oil6 limes, juice onlysalt 4 red chillies 1 guajillo chilli, toasted 2 garlic cloves 1 tbsp hot sauce 1 tbsp Worcestershire sauce 100ml/3½fl oz olive oil 6 limes, juice only salt 1 red onion, thinly sliced6 limes, juice only½ tsp Mexican oregano 1 red onion, thinly sliced 6 limes, juice only ½ tsp Mexican oregano 20g/¾oz butter500g/1lb 2oz pearl barley 20g/¾oz butter 500g/1lb 2oz pearl barley 1 avocado, peeled and stone removed, diced2 tbsp finely chopped fresh coriander1 tbsp finely chopped fresh dill 1 avocado, peeled and stone removed, diced 2 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh dill Method To make the cucumber strips, put the cucumber in a bowl, sprinkle with salt then transfer to a freezer bag and freeze overnight. Thaw the next day ready to use. To make the lime pickled onions, mix together the onions, lime juice and oregano in a bowl and leave to marinate at room temperature for at least 2 hours. To make the aquachile, put the chilies, garlic and prawn head into a dry pan and cook until charred. Transfer to a blender or food processor with the remaining ingredients and blend until smooth. Tip the marinade into a bowl, add the prawns, making sure they are submerged. Cover and leave in the fridge to marinate for at least an hour. To make the kolo, melt the butter in a large frying pan, add the pearl barley and toast slowly, stirring frequently, until evenly browned. Season with salt. To serve, place a marinated prawn on each plate, top with a strip of cucumber, some of the lime pickled onions and sprinkle with avocado, a little kolo and the fresh herbs. To make the cucumber strips, put the cucumber in a bowl, sprinkle with salt then transfer to a freezer bag and freeze overnight. Thaw the next day ready to use. To make the cucumber strips, put the cucumber in a bowl, sprinkle with salt then transfer to a freezer bag and freeze overnight. Thaw the next day ready to use. To make the lime pickled onions, mix together the onions, lime juice and oregano in a bowl and leave to marinate at room temperature for at least 2 hours. To make the lime pickled onions, mix together the onions, lime juice and oregano in a bowl and leave to marinate at room temperature for at least 2 hours. To make the aquachile, put the chilies, garlic and prawn head into a dry pan and cook until charred. Transfer to a blender or food processor with the remaining ingredients and blend until smooth. To make the aquachile, put the chilies, garlic and prawn head into a dry pan and cook until charred. Transfer to a blender or food processor with the remaining ingredients and blend until smooth. Tip the marinade into a bowl, add the prawns, making sure they are submerged. Cover and leave in the fridge to marinate for at least an hour. Tip the marinade into a bowl, add the prawns, making sure they are submerged. Cover and leave in the fridge to marinate for at least an hour. To make the kolo, melt the butter in a large frying pan, add the pearl barley and toast slowly, stirring frequently, until evenly browned. Season with salt. To make the kolo, melt the butter in a large frying pan, add the pearl barley and toast slowly, stirring frequently, until evenly browned. Season with salt. To serve, place a marinated prawn on each plate, top with a strip of cucumber, some of the lime pickled onions and sprinkle with avocado, a little kolo and the fresh herbs. To serve, place a marinated prawn on each plate, top with a strip of cucumber, some of the lime pickled onions and sprinkle with avocado, a little kolo and the fresh herbs.
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"title": "Prawn aguachile recipe",
"content": "Prawn aguachile with cucumber and pickled onions An average of 0.0 out of 5 stars from 0 ratings If you love ceviche, you'll love these fresh marinated prawns 100g/3½oz cucumber, peeled4 sushi grade carabinero prawns, peeled, halved and de-veined (head reserved) 100g/3½oz cucumber, peeled 4 sushi grade carabinero prawns, peeled, halved and de-veined (head reserved) 4 red chillies1 guajillo chilli, toasted 2 garlic cloves1 tbsp hot sauce1 tbsp Worcestershire sauce100ml/3½fl oz olive oil6 limes, juice onlysalt 4 red chillies 1 guajillo chilli, toasted 2 garlic cloves 1 tbsp hot sauce 1 tbsp Worcestershire sauce 100ml/3½fl oz olive oil 6 limes, juice only salt 1 red onion, thinly sliced6 limes, juice only½ tsp Mexican oregano 1 red onion, thinly sliced 6 limes, juice only ½ tsp Mexican oregano 20g/¾oz butter500g/1lb 2oz pearl barley 20g/¾oz butter 500g/1lb 2oz pearl barley 1 avocado, peeled and stone removed, diced2 tbsp finely chopped fresh coriander1 tbsp finely chopped fresh dill 1 avocado, peeled and stone removed, diced 2 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh dill Method To make the cucumber strips, put the cucumber in a bowl, sprinkle with salt then transfer to a freezer bag and freeze overnight. Thaw the next day ready to use. To make the lime pickled onions, mix together the onions, lime juice and oregano in a bowl and leave to marinate at room temperature for at least 2 hours. To make the aquachile, put the chilies, garlic and prawn head into a dry pan and cook until charred. Transfer to a blender or food processor with the remaining ingredients and blend until smooth. Tip the marinade into a bowl, add the prawns, making sure they are submerged. Cover and leave in the fridge to marinate for at least an hour. To make the kolo, melt the butter in a large frying pan, add the pearl barley and toast slowly, stirring frequently, until evenly browned. Season with salt. To serve, place a marinated prawn on each plate, top with a strip of cucumber, some of the lime pickled onions and sprinkle with avocado, a little kolo and the fresh herbs. To make the cucumber strips, put the cucumber in a bowl, sprinkle with salt then transfer to a freezer bag and freeze overnight. Thaw the next day ready to use. To make the cucumber strips, put the cucumber in a bowl, sprinkle with salt then transfer to a freezer bag and freeze overnight. Thaw the next day ready to use. To make the lime pickled onions, mix together the onions, lime juice and oregano in a bowl and leave to marinate at room temperature for at least 2 hours. To make the lime pickled onions, mix together the onions, lime juice and oregano in a bowl and leave to marinate at room temperature for at least 2 hours. To make the aquachile, put the chilies, garlic and prawn head into a dry pan and cook until charred. Transfer to a blender or food processor with the remaining ingredients and blend until smooth. To make the aquachile, put the chilies, garlic and prawn head into a dry pan and cook until charred. Transfer to a blender or food processor with the remaining ingredients and blend until smooth. Tip the marinade into a bowl, add the prawns, making sure they are submerged. Cover and leave in the fridge to marinate for at least an hour. Tip the marinade into a bowl, add the prawns, making sure they are submerged. Cover and leave in the fridge to marinate for at least an hour. To make the kolo, melt the butter in a large frying pan, add the pearl barley and toast slowly, stirring frequently, until evenly browned. Season with salt. To make the kolo, melt the butter in a large frying pan, add the pearl barley and toast slowly, stirring frequently, until evenly browned. Season with salt. To serve, place a marinated prawn on each plate, top with a strip of cucumber, some of the lime pickled onions and sprinkle with avocado, a little kolo and the fresh herbs. To serve, place a marinated prawn on each plate, top with a strip of cucumber, some of the lime pickled onions and sprinkle with avocado, a little kolo and the fresh herbs."
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fcefb7b5dd04b8e8bee54b1b9a8a0519220677fbec800e943a901246e97ca46e
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Raw fish salad recipe
An average of 0.0 out of 5 stars from 0 ratings The acid in the lemon "cooks" the fish in this ceviche-style salad. This is a fresh, vibrant starter or light main for hot days. 2 cod fillets, skin removed, pinboned and diced2 lemons, juice only, plus extra to serve (optional)2 ripe beef tomatoes, deseeded and roughly chopped1 handful mint, leaves picked and chopped1 handful flatleaf parsley, chopped2 garlic cloves, finely chopped12 black olives, finely chopped1 banana shallot or 2 spring onions, finely chopped½ red pepper, finely chopped½ yellow pepper, finely chopped1 dried ancho chilli, rehydrated in water, drained and choppedpinch cayenne pepper1 tsp fennel seeds, toasted and crushed 2 tbsp olive oil100g/3½oz mixed lettuce hearts (such as radicchio, butter lettuce and Castelfranco lettuce), leaves separated 2 cod fillets, skin removed, pinboned and diced 2 lemons, juice only, plus extra to serve (optional) 2 ripe beef tomatoes, deseeded and roughly chopped 1 handful mint, leaves picked and chopped 1 handful flatleaf parsley, chopped 2 garlic cloves, finely chopped 12 black olives, finely chopped 1 banana shallot or 2 spring onions, finely chopped ½ red pepper, finely chopped ½ yellow pepper, finely chopped 1 dried ancho chilli, rehydrated in water, drained and chopped pinch cayenne pepper 1 tsp fennel seeds, toasted and crushed 2 tbsp olive oil 100g/3½oz mixed lettuce hearts (such as radicchio, butter lettuce and Castelfranco lettuce), leaves separated Method Cover the fish in the lemon juice and leave for 30 minutes to “cook”.Sprinkle the tomatoes with salt and leave for 20 minutes.Drain the fish and wash briefly, then pat dry. Mix the fish and tomatoes with the remaining ingredients and season. Allow to sit for a few hours before serving in the lettuce leaves, adding a squeeze more lemon if needed. Cover the fish in the lemon juice and leave for 30 minutes to “cook”. Cover the fish in the lemon juice and leave for 30 minutes to “cook”. Sprinkle the tomatoes with salt and leave for 20 minutes. Sprinkle the tomatoes with salt and leave for 20 minutes. Drain the fish and wash briefly, then pat dry. Drain the fish and wash briefly, then pat dry. Mix the fish and tomatoes with the remaining ingredients and season. Allow to sit for a few hours before serving in the lettuce leaves, adding a squeeze more lemon if needed. Mix the fish and tomatoes with the remaining ingredients and season. Allow to sit for a few hours before serving in the lettuce leaves, adding a squeeze more lemon if needed.
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"title": "Raw fish salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings The acid in the lemon \"cooks\" the fish in this ceviche-style salad. This is a fresh, vibrant starter or light main for hot days. 2 cod fillets, skin removed, pinboned and diced2 lemons, juice only, plus extra to serve (optional)2 ripe beef tomatoes, deseeded and roughly chopped1 handful mint, leaves picked and chopped1 handful flatleaf parsley, chopped2 garlic cloves, finely chopped12 black olives, finely chopped1 banana shallot or 2 spring onions, finely chopped½ red pepper, finely chopped½ yellow pepper, finely chopped1 dried ancho chilli, rehydrated in water, drained and choppedpinch cayenne pepper1 tsp fennel seeds, toasted and crushed 2 tbsp olive oil100g/3½oz mixed lettuce hearts (such as radicchio, butter lettuce and Castelfranco lettuce), leaves separated 2 cod fillets, skin removed, pinboned and diced 2 lemons, juice only, plus extra to serve (optional) 2 ripe beef tomatoes, deseeded and roughly chopped 1 handful mint, leaves picked and chopped 1 handful flatleaf parsley, chopped 2 garlic cloves, finely chopped 12 black olives, finely chopped 1 banana shallot or 2 spring onions, finely chopped ½ red pepper, finely chopped ½ yellow pepper, finely chopped 1 dried ancho chilli, rehydrated in water, drained and chopped pinch cayenne pepper 1 tsp fennel seeds, toasted and crushed 2 tbsp olive oil 100g/3½oz mixed lettuce hearts (such as radicchio, butter lettuce and Castelfranco lettuce), leaves separated Method Cover the fish in the lemon juice and leave for 30 minutes to “cook”.Sprinkle the tomatoes with salt and leave for 20 minutes.Drain the fish and wash briefly, then pat dry. Mix the fish and tomatoes with the remaining ingredients and season. Allow to sit for a few hours before serving in the lettuce leaves, adding a squeeze more lemon if needed. Cover the fish in the lemon juice and leave for 30 minutes to “cook”. Cover the fish in the lemon juice and leave for 30 minutes to “cook”. Sprinkle the tomatoes with salt and leave for 20 minutes. Sprinkle the tomatoes with salt and leave for 20 minutes. Drain the fish and wash briefly, then pat dry. Drain the fish and wash briefly, then pat dry. Mix the fish and tomatoes with the remaining ingredients and season. Allow to sit for a few hours before serving in the lettuce leaves, adding a squeeze more lemon if needed. Mix the fish and tomatoes with the remaining ingredients and season. Allow to sit for a few hours before serving in the lettuce leaves, adding a squeeze more lemon if needed."
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3bcc4418a61b95dd5d9619f234e14f5d460704a7ab5409069baf335cc784011b
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Tuna poke (Hawaiian raw tuna salad) recipe
An average of 5.0 out of 5 stars from 1 rating Have you tried poke yet? It's big in America! Honey brings a light sweetness to this salty soy sauce dressing, complementing the tuna. 250g/9oz sushi rice100g/3½oz dried wakame100g/3½oz dried hijiki 2 tsp soy sauce2 tsp toasted sesame oil2 tsp runny honey500g/1lb 2oz raw sashimi-grade fresh tuna, cut into 2.5cm/1in cubes1 sweet onion, thinly sliced4 spring onions, thinly sliced25g/1oz white sesame seeds25g/1oz black sesame seeds1 tsp dried chilli flakes (optional)2 tbsp roughly chopped coriander, to servesalt 250g/9oz sushi rice 100g/3½oz dried wakame 100g/3½oz dried hijiki 2 tsp soy sauce 2 tsp toasted sesame oil 2 tsp runny honey 500g/1lb 2oz raw sashimi-grade fresh tuna, cut into 2.5cm/1in cubes 1 sweet onion, thinly sliced 4 spring onions, thinly sliced 25g/1oz white sesame seeds 25g/1oz black sesame seeds 1 tsp dried chilli flakes (optional) 2 tbsp roughly chopped coriander, to serve salt Method Rinse the rice under cold water until the water runs clear, then drain well. Place in a large saucepan with 330ml/11fl oz salted water. Bring to the boil and simmer for 10 minutes. Remove from the heat, cover with a lid and set aside for 30 minutes.In two small bowls, soak the wakame and hijiki separately in boiling water for 5 minutes, until rehydrated, then drain. Press the wakame and hijiki with a paper towel until dry, then roughly chop. In a large bowl, mix the soy sauce, sesame oil and honey to create a dressing.Add the wakami, hijiki, onion, spring onions and tuna. Toss gently and set aside for 5 minutes. Stir in both types of sesame seeds and the chilli flakes, if using. Divide the rice equally between four plates and top with the tuna salad. Garnish with coriander and serve. Rinse the rice under cold water until the water runs clear, then drain well. Place in a large saucepan with 330ml/11fl oz salted water. Bring to the boil and simmer for 10 minutes. Remove from the heat, cover with a lid and set aside for 30 minutes. Rinse the rice under cold water until the water runs clear, then drain well. Place in a large saucepan with 330ml/11fl oz salted water. Bring to the boil and simmer for 10 minutes. Remove from the heat, cover with a lid and set aside for 30 minutes. In two small bowls, soak the wakame and hijiki separately in boiling water for 5 minutes, until rehydrated, then drain. Press the wakame and hijiki with a paper towel until dry, then roughly chop. In two small bowls, soak the wakame and hijiki separately in boiling water for 5 minutes, until rehydrated, then drain. Press the wakame and hijiki with a paper towel until dry, then roughly chop. In a large bowl, mix the soy sauce, sesame oil and honey to create a dressing. In a large bowl, mix the soy sauce, sesame oil and honey to create a dressing. Add the wakami, hijiki, onion, spring onions and tuna. Toss gently and set aside for 5 minutes. Add the wakami, hijiki, onion, spring onions and tuna. Toss gently and set aside for 5 minutes. Stir in both types of sesame seeds and the chilli flakes, if using. Stir in both types of sesame seeds and the chilli flakes, if using. Divide the rice equally between four plates and top with the tuna salad. Garnish with coriander and serve. Divide the rice equally between four plates and top with the tuna salad. Garnish with coriander and serve.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tuna poke (Hawaiian raw tuna salad) recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Have you tried poke yet? It's big in America! Honey brings a light sweetness to this salty soy sauce dressing, complementing the tuna. 250g/9oz sushi rice100g/3½oz dried wakame100g/3½oz dried hijiki 2 tsp soy sauce2 tsp toasted sesame oil2 tsp runny honey500g/1lb 2oz raw sashimi-grade fresh tuna, cut into 2.5cm/1in cubes1 sweet onion, thinly sliced4 spring onions, thinly sliced25g/1oz white sesame seeds25g/1oz black sesame seeds1 tsp dried chilli flakes (optional)2 tbsp roughly chopped coriander, to servesalt 250g/9oz sushi rice 100g/3½oz dried wakame 100g/3½oz dried hijiki 2 tsp soy sauce 2 tsp toasted sesame oil 2 tsp runny honey 500g/1lb 2oz raw sashimi-grade fresh tuna, cut into 2.5cm/1in cubes 1 sweet onion, thinly sliced 4 spring onions, thinly sliced 25g/1oz white sesame seeds 25g/1oz black sesame seeds 1 tsp dried chilli flakes (optional) 2 tbsp roughly chopped coriander, to serve salt Method Rinse the rice under cold water until the water runs clear, then drain well. Place in a large saucepan with 330ml/11fl oz salted water. Bring to the boil and simmer for 10 minutes. Remove from the heat, cover with a lid and set aside for 30 minutes.In two small bowls, soak the wakame and hijiki separately in boiling water for 5 minutes, until rehydrated, then drain. Press the wakame and hijiki with a paper towel until dry, then roughly chop. In a large bowl, mix the soy sauce, sesame oil and honey to create a dressing.Add the wakami, hijiki, onion, spring onions and tuna. Toss gently and set aside for 5 minutes. Stir in both types of sesame seeds and the chilli flakes, if using. Divide the rice equally between four plates and top with the tuna salad. Garnish with coriander and serve. Rinse the rice under cold water until the water runs clear, then drain well. Place in a large saucepan with 330ml/11fl oz salted water. Bring to the boil and simmer for 10 minutes. Remove from the heat, cover with a lid and set aside for 30 minutes. Rinse the rice under cold water until the water runs clear, then drain well. Place in a large saucepan with 330ml/11fl oz salted water. Bring to the boil and simmer for 10 minutes. Remove from the heat, cover with a lid and set aside for 30 minutes. In two small bowls, soak the wakame and hijiki separately in boiling water for 5 minutes, until rehydrated, then drain. Press the wakame and hijiki with a paper towel until dry, then roughly chop. In two small bowls, soak the wakame and hijiki separately in boiling water for 5 minutes, until rehydrated, then drain. Press the wakame and hijiki with a paper towel until dry, then roughly chop. In a large bowl, mix the soy sauce, sesame oil and honey to create a dressing. In a large bowl, mix the soy sauce, sesame oil and honey to create a dressing. Add the wakami, hijiki, onion, spring onions and tuna. Toss gently and set aside for 5 minutes. Add the wakami, hijiki, onion, spring onions and tuna. Toss gently and set aside for 5 minutes. Stir in both types of sesame seeds and the chilli flakes, if using. Stir in both types of sesame seeds and the chilli flakes, if using. Divide the rice equally between four plates and top with the tuna salad. Garnish with coriander and serve. Divide the rice equally between four plates and top with the tuna salad. Garnish with coriander and serve."
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5195f57d4bbf90731b8e144df3f0a672955f77dab340f2b8b739ca16fd232d38
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Sea bass ceviche with avocado cream and fritters recipe
An average of 5.0 out of 5 stars from 3 ratings This simple recipe is perfect for a summer lunch or a light evening meal on a hot night. 2 x 300g/10½oz sushi-grade sea bass fillets, skin removed and very thinly sliced2 tbsp olive oil2 limes, juice only2 shallots, finely chopped1 bunch fresh chives, snipped 2 x 300g/10½oz sushi-grade sea bass fillets, skin removed and very thinly sliced 2 tbsp olive oil 2 limes, juice only 2 shallots, finely chopped 1 bunch fresh chives, snipped 1 small potato, peeled and grated4 spring onions, chopped 1 tsp fresh tarragon, chopped 1 knob fresh root ginger, peeled and grated 1 garlic clove, grated3–4 tbsp chickpea (gram) flour 1 small potato, peeled and grated 4 spring onions, chopped 1 tsp fresh tarragon, chopped 1 knob fresh root ginger, peeled and grated 1 garlic clove, grated 3–4 tbsp chickpea (gram) flour 1 avocado, peeled and stone removed1 lime, juice onlysplash green Tabasco sauce1 garlic clove, chopped salt 1 avocado, peeled and stone removed 1 lime, juice only splash green Tabasco sauce 1 garlic clove, chopped salt Method To make the sea bass, place the sea bass slices in a non-reactive glass bowl and brush with the olive oil. Squeeze over the lime juice and sprinkle over the shallots and chives. Stir to combine then cover and place in the fridge. Leave for at least 15 minutes or until the sea bass is opaque. To make the spring onion fritters, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fritter ingredients together in a large bowl to combine and then form into small balls with your hands. Deep fry for a few minutes in the deep fat fryer until golden then transfer to kitchen paper to drain. To make the avocado cream, blitz all of the ingredients in a food processor until smooth. Season with salt. To serve, spread the avocado cream over a serving plate and spoon the sea bass mixture on top. Finish with the fritters. To make the sea bass, place the sea bass slices in a non-reactive glass bowl and brush with the olive oil. Squeeze over the lime juice and sprinkle over the shallots and chives. Stir to combine then cover and place in the fridge. Leave for at least 15 minutes or until the sea bass is opaque. To make the sea bass, place the sea bass slices in a non-reactive glass bowl and brush with the olive oil. Squeeze over the lime juice and sprinkle over the shallots and chives. Stir to combine then cover and place in the fridge. Leave for at least 15 minutes or until the sea bass is opaque. To make the spring onion fritters, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fritter ingredients together in a large bowl to combine and then form into small balls with your hands. Deep fry for a few minutes in the deep fat fryer until golden then transfer to kitchen paper to drain. To make the spring onion fritters, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fritter ingredients together in a large bowl to combine and then form into small balls with your hands. Deep fry for a few minutes in the deep fat fryer until golden then transfer to kitchen paper to drain. To make the avocado cream, blitz all of the ingredients in a food processor until smooth. Season with salt. To make the avocado cream, blitz all of the ingredients in a food processor until smooth. Season with salt. To serve, spread the avocado cream over a serving plate and spoon the sea bass mixture on top. Finish with the fritters. To serve, spread the avocado cream over a serving plate and spoon the sea bass mixture on top. Finish with the fritters.
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"title": "Sea bass ceviche with avocado cream and fritters recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This simple recipe is perfect for a summer lunch or a light evening meal on a hot night. 2 x 300g/10½oz sushi-grade sea bass fillets, skin removed and very thinly sliced2 tbsp olive oil2 limes, juice only2 shallots, finely chopped1 bunch fresh chives, snipped 2 x 300g/10½oz sushi-grade sea bass fillets, skin removed and very thinly sliced 2 tbsp olive oil 2 limes, juice only 2 shallots, finely chopped 1 bunch fresh chives, snipped 1 small potato, peeled and grated4 spring onions, chopped 1 tsp fresh tarragon, chopped 1 knob fresh root ginger, peeled and grated 1 garlic clove, grated3–4 tbsp chickpea (gram) flour 1 small potato, peeled and grated 4 spring onions, chopped 1 tsp fresh tarragon, chopped 1 knob fresh root ginger, peeled and grated 1 garlic clove, grated 3–4 tbsp chickpea (gram) flour 1 avocado, peeled and stone removed1 lime, juice onlysplash green Tabasco sauce1 garlic clove, chopped salt 1 avocado, peeled and stone removed 1 lime, juice only splash green Tabasco sauce 1 garlic clove, chopped salt Method To make the sea bass, place the sea bass slices in a non-reactive glass bowl and brush with the olive oil. Squeeze over the lime juice and sprinkle over the shallots and chives. Stir to combine then cover and place in the fridge. Leave for at least 15 minutes or until the sea bass is opaque. To make the spring onion fritters, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fritter ingredients together in a large bowl to combine and then form into small balls with your hands. Deep fry for a few minutes in the deep fat fryer until golden then transfer to kitchen paper to drain. To make the avocado cream, blitz all of the ingredients in a food processor until smooth. Season with salt. To serve, spread the avocado cream over a serving plate and spoon the sea bass mixture on top. Finish with the fritters. To make the sea bass, place the sea bass slices in a non-reactive glass bowl and brush with the olive oil. Squeeze over the lime juice and sprinkle over the shallots and chives. Stir to combine then cover and place in the fridge. Leave for at least 15 minutes or until the sea bass is opaque. To make the sea bass, place the sea bass slices in a non-reactive glass bowl and brush with the olive oil. Squeeze over the lime juice and sprinkle over the shallots and chives. Stir to combine then cover and place in the fridge. Leave for at least 15 minutes or until the sea bass is opaque. To make the spring onion fritters, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fritter ingredients together in a large bowl to combine and then form into small balls with your hands. Deep fry for a few minutes in the deep fat fryer until golden then transfer to kitchen paper to drain. To make the spring onion fritters, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fritter ingredients together in a large bowl to combine and then form into small balls with your hands. Deep fry for a few minutes in the deep fat fryer until golden then transfer to kitchen paper to drain. To make the avocado cream, blitz all of the ingredients in a food processor until smooth. Season with salt. To make the avocado cream, blitz all of the ingredients in a food processor until smooth. Season with salt. To serve, spread the avocado cream over a serving plate and spoon the sea bass mixture on top. Finish with the fritters. To serve, spread the avocado cream over a serving plate and spoon the sea bass mixture on top. Finish with the fritters."
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1cc55b291f17934d65587e61524397adb9eb427fca21295170c6db9b5001d99b
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Irish fish chowder with soda bread recipe
Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb loaf tin.Combine the flours, bicarbonate of soda and salt in a mixing bowl. In a measuring jug, combine the buttermilk with the egg and honey.Make a well in the center of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky.Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin.Sprinkle a little flour on top and bake in the oven for 35-40 minutes. Turn the loaf out on a wire rack to cool before slicing.For the chowder, place the potato in a saucepan, cover with water, bring to the boil and simmer for 15-20 minutes until tender. Cut the cooked potato into small pieces and set aside.Place the smoked haddock, skin side up, in a pan with the bay leaf and shallot and cover with the milk. Bring to a simmer for a few minutes, then take off the heat and leave in the milk to finish cooking.In a large pan, gently fry the onions in the butter until softened. Stir in the sliced garlic, cooked potato, sweetcorn, then add a handful of the sliced runner beans.Lift the haddock out of the milk with a slotted spoon and place on a plate. Peel away the skin and tear into pieces. Strain the milk through a sieve into the onion potato mixture and simmer for about 20 minutes.Add the cooked haddock, sliced scallops, steamed clams, pollock and the prawns and warm through, then stir in the parsley and season with lots of black pepper.To serve, ladle the chowder into bowls and serve with thick slices of soda bread. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb loaf tin. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb loaf tin. Combine the flours, bicarbonate of soda and salt in a mixing bowl. Combine the flours, bicarbonate of soda and salt in a mixing bowl. In a measuring jug, combine the buttermilk with the egg and honey. In a measuring jug, combine the buttermilk with the egg and honey. Make a well in the center of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky. Make a well in the center of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky. Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin. Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin. Sprinkle a little flour on top and bake in the oven for 35-40 minutes. Turn the loaf out on a wire rack to cool before slicing. Sprinkle a little flour on top and bake in the oven for 35-40 minutes. Turn the loaf out on a wire rack to cool before slicing. For the chowder, place the potato in a saucepan, cover with water, bring to the boil and simmer for 15-20 minutes until tender. Cut the cooked potato into small pieces and set aside. For the chowder, place the potato in a saucepan, cover with water, bring to the boil and simmer for 15-20 minutes until tender. Cut the cooked potato into small pieces and set aside. Place the smoked haddock, skin side up, in a pan with the bay leaf and shallot and cover with the milk. Bring to a simmer for a few minutes, then take off the heat and leave in the milk to finish cooking. Place the smoked haddock, skin side up, in a pan with the bay leaf and shallot and cover with the milk. Bring to a simmer for a few minutes, then take off the heat and leave in the milk to finish cooking. In a large pan, gently fry the onions in the butter until softened. Stir in the sliced garlic, cooked potato, sweetcorn, then add a handful of the sliced runner beans. In a large pan, gently fry the onions in the butter until softened. Stir in the sliced garlic, cooked potato, sweetcorn, then add a handful of the sliced runner beans. Lift the haddock out of the milk with a slotted spoon and place on a plate. Peel away the skin and tear into pieces. Strain the milk through a sieve into the onion potato mixture and simmer for about 20 minutes. Lift the haddock out of the milk with a slotted spoon and place on a plate. Peel away the skin and tear into pieces. Strain the milk through a sieve into the onion potato mixture and simmer for about 20 minutes. Add the cooked haddock, sliced scallops, steamed clams, pollock and the prawns and warm through, then stir in the parsley and season with lots of black pepper. Add the cooked haddock, sliced scallops, steamed clams, pollock and the prawns and warm through, then stir in the parsley and season with lots of black pepper. To serve, ladle the chowder into bowls and serve with thick slices of soda bread. To serve, ladle the chowder into bowls and serve with thick slices of soda bread.
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"url": "https://www.bbc.co.uk/food/recipes/irish_fish_chowder_with_08587",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Irish fish chowder with soda bread recipe",
"content": "Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb loaf tin.Combine the flours, bicarbonate of soda and salt in a mixing bowl. In a measuring jug, combine the buttermilk with the egg and honey.Make a well in the center of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky.Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin.Sprinkle a little flour on top and bake in the oven for 35-40 minutes. Turn the loaf out on a wire rack to cool before slicing.For the chowder, place the potato in a saucepan, cover with water, bring to the boil and simmer for 15-20 minutes until tender. Cut the cooked potato into small pieces and set aside.Place the smoked haddock, skin side up, in a pan with the bay leaf and shallot and cover with the milk. Bring to a simmer for a few minutes, then take off the heat and leave in the milk to finish cooking.In a large pan, gently fry the onions in the butter until softened. Stir in the sliced garlic, cooked potato, sweetcorn, then add a handful of the sliced runner beans.Lift the haddock out of the milk with a slotted spoon and place on a plate. Peel away the skin and tear into pieces. Strain the milk through a sieve into the onion potato mixture and simmer for about 20 minutes.Add the cooked haddock, sliced scallops, steamed clams, pollock and the prawns and warm through, then stir in the parsley and season with lots of black pepper.To serve, ladle the chowder into bowls and serve with thick slices of soda bread. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb loaf tin. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb loaf tin. Combine the flours, bicarbonate of soda and salt in a mixing bowl. Combine the flours, bicarbonate of soda and salt in a mixing bowl. In a measuring jug, combine the buttermilk with the egg and honey. In a measuring jug, combine the buttermilk with the egg and honey. Make a well in the center of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky. Make a well in the center of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky. Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin. Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin. Sprinkle a little flour on top and bake in the oven for 35-40 minutes. Turn the loaf out on a wire rack to cool before slicing. Sprinkle a little flour on top and bake in the oven for 35-40 minutes. Turn the loaf out on a wire rack to cool before slicing. For the chowder, place the potato in a saucepan, cover with water, bring to the boil and simmer for 15-20 minutes until tender. Cut the cooked potato into small pieces and set aside. For the chowder, place the potato in a saucepan, cover with water, bring to the boil and simmer for 15-20 minutes until tender. Cut the cooked potato into small pieces and set aside. Place the smoked haddock, skin side up, in a pan with the bay leaf and shallot and cover with the milk. Bring to a simmer for a few minutes, then take off the heat and leave in the milk to finish cooking. Place the smoked haddock, skin side up, in a pan with the bay leaf and shallot and cover with the milk. Bring to a simmer for a few minutes, then take off the heat and leave in the milk to finish cooking. In a large pan, gently fry the onions in the butter until softened. Stir in the sliced garlic, cooked potato, sweetcorn, then add a handful of the sliced runner beans. In a large pan, gently fry the onions in the butter until softened. Stir in the sliced garlic, cooked potato, sweetcorn, then add a handful of the sliced runner beans. Lift the haddock out of the milk with a slotted spoon and place on a plate. Peel away the skin and tear into pieces. Strain the milk through a sieve into the onion potato mixture and simmer for about 20 minutes. Lift the haddock out of the milk with a slotted spoon and place on a plate. Peel away the skin and tear into pieces. Strain the milk through a sieve into the onion potato mixture and simmer for about 20 minutes. Add the cooked haddock, sliced scallops, steamed clams, pollock and the prawns and warm through, then stir in the parsley and season with lots of black pepper. Add the cooked haddock, sliced scallops, steamed clams, pollock and the prawns and warm through, then stir in the parsley and season with lots of black pepper. To serve, ladle the chowder into bowls and serve with thick slices of soda bread. To serve, ladle the chowder into bowls and serve with thick slices of soda bread."
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797475718650e517e49227ca4685e048c93017ffb664c39fe2e24da4d645f652
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Thick smoked haddock chowder recipe
An average of 4.7 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thick_smoked-haddock_90997_16x9.jpg Enjoy a little luxury with this smoked haddock chowder that uses ingredients straight from your freezer and store cupboard - it's ready in under 30 minutes, too! Each serving provides 424kcal, 34g protein, 32g carbohydrate (of which 8g sugars), 17g fat (of which 7g saturates), 4g fibre and 1.7g salt. 25g/1oz butter1 tbsp vegetable or sunflower oil100g/3½oz frozen chopped onion (or 1 medium onion, chopped)20g/¾oz plain flour400ml/14fl oz milk400ml/14fl oz just-boiled water2 medium potatoes (approximately 200g/7oz each), peeled, cut into roughly 2cm/¾in cubes ¼ tsp saltfreshly ground black pepper100g/3½oz frozen sweetcorn kernels125g/4½oz frozen sliced leeks (or 1 medium leek, trimmed and finely sliced)4 x 90g/3¼oz frozen smoked haddock fillets4 large free-range eggs (optional)handful roughly chopped fresh flatleaf parsley leaves, to garnish (optional) 25g/1oz butter 1 tbsp vegetable or sunflower oil 100g/3½oz frozen chopped onion (or 1 medium onion, chopped) 20g/¾oz plain flour 400ml/14fl oz milk 400ml/14fl oz just-boiled water 2 medium potatoes (approximately 200g/7oz each), peeled, cut into roughly 2cm/¾in cubes ¼ tsp salt freshly ground black pepper 100g/3½oz frozen sweetcorn kernels 125g/4½oz frozen sliced leeks (or 1 medium leek, trimmed and finely sliced) 4 x 90g/3¼oz frozen smoked haddock fillets 4 large free-range eggs (optional) handful roughly chopped fresh flatleaf parsley leaves, to garnish (optional) Method Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well.In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition.Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer. Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish has thawed and the flesh flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible. Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. (Remove the skin at this point if you prefer.) Stir the remaining milk and water into the pan and return to a simmer, stirring.If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoonTo serve, spoon the chowder into warm bowls, seasoning again with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg, if using. Garnish with parsley, if using. Serve with slices of crusty bread. Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well. Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well. In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition. In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition. Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer. Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer. Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish has thawed and the flesh flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible. Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish has thawed and the flesh flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible. Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. (Remove the skin at this point if you prefer.) Stir the remaining milk and water into the pan and return to a simmer, stirring. Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. (Remove the skin at this point if you prefer.) Stir the remaining milk and water into the pan and return to a simmer, stirring. If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon To serve, spoon the chowder into warm bowls, seasoning again with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg, if using. Garnish with parsley, if using. Serve with slices of crusty bread. To serve, spoon the chowder into warm bowls, seasoning again with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg, if using. Garnish with parsley, if using. Serve with slices of crusty bread. Recipe tips Tip 1: This chowder is not suitable for freezing. Tip 2: If you don’t have a wide-based pan, allow the fish to partly thaw, then cut in half and add to the pan. Reduce the cooking time slightly. The nutritional information was calculated using semi-skimmed milk. In November 2023 this recipe was costed at an average of £5.51 when checking prices at four UK supermarkets.
|
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"url": "https://www.bbc.co.uk/food/recipes/thick_smoked-haddock_90997",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thick smoked haddock chowder recipe",
"content": "An average of 4.7 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thick_smoked-haddock_90997_16x9.jpg Enjoy a little luxury with this smoked haddock chowder that uses ingredients straight from your freezer and store cupboard - it's ready in under 30 minutes, too! Each serving provides 424kcal, 34g protein, 32g carbohydrate (of which 8g sugars), 17g fat (of which 7g saturates), 4g fibre and 1.7g salt. 25g/1oz butter1 tbsp vegetable or sunflower oil100g/3½oz frozen chopped onion (or 1 medium onion, chopped)20g/¾oz plain flour400ml/14fl oz milk400ml/14fl oz just-boiled water2 medium potatoes (approximately 200g/7oz each), peeled, cut into roughly 2cm/¾in cubes ¼ tsp saltfreshly ground black pepper100g/3½oz frozen sweetcorn kernels125g/4½oz frozen sliced leeks (or 1 medium leek, trimmed and finely sliced)4 x 90g/3¼oz frozen smoked haddock fillets4 large free-range eggs (optional)handful roughly chopped fresh flatleaf parsley leaves, to garnish (optional) 25g/1oz butter 1 tbsp vegetable or sunflower oil 100g/3½oz frozen chopped onion (or 1 medium onion, chopped) 20g/¾oz plain flour 400ml/14fl oz milk 400ml/14fl oz just-boiled water 2 medium potatoes (approximately 200g/7oz each), peeled, cut into roughly 2cm/¾in cubes ¼ tsp salt freshly ground black pepper 100g/3½oz frozen sweetcorn kernels 125g/4½oz frozen sliced leeks (or 1 medium leek, trimmed and finely sliced) 4 x 90g/3¼oz frozen smoked haddock fillets 4 large free-range eggs (optional) handful roughly chopped fresh flatleaf parsley leaves, to garnish (optional) Method Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well.In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition.Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer. Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish has thawed and the flesh flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible. Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. (Remove the skin at this point if you prefer.) Stir the remaining milk and water into the pan and return to a simmer, stirring.If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoonTo serve, spoon the chowder into warm bowls, seasoning again with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg, if using. Garnish with parsley, if using. Serve with slices of crusty bread. Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well. Heat the butter and oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 3 minutes, stirring regularly, until completely softened but not coloured. Sprinkle over the flour and stir the onions well. In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition. In a measuring jug, mix the milk and water. Gradually add 700ml/1¼ pints of the liquid to the onions, stirring after each addition. Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer. Add the potatoes and salt to the pan and season generously with freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer, stirring regularly, for 10-12 minutes, or until the potatoes are almost tender. Stir in the sweetcorn and leeks and return the mixture to a gentle simmer. Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish has thawed and the flesh flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible. Place the smoked haddock fillets on top of the chowder and continue to simmer for 10-15 minutes, or until the fish has thawed and the flesh flakes easily when prodded with a knife. (This will depend on the thickness of each fillet.) Turn the fish twice as the fillets simmer, without allowing them to break up if possible. Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. (Remove the skin at this point if you prefer.) Stir the remaining milk and water into the pan and return to a simmer, stirring. Carefully remove the cooked smoked haddock fillets from the chowder using a slotted spoon and set aside in a warm place. (Remove the skin at this point if you prefer.) Stir the remaining milk and water into the pan and return to a simmer, stirring. If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon If using the eggs, fill a wide saucepan half full with boiling water. Reduce the heat until the water is barely simmering. Carefully crack the eggs into the water one at a time, spacing them well apart. Poach very gently for 3-4 minutes, or until the whites have set but the yolks remain runny. Remove the poached eggs from the pan using a slotted spoon To serve, spoon the chowder into warm bowls, seasoning again with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg, if using. Garnish with parsley, if using. Serve with slices of crusty bread. To serve, spoon the chowder into warm bowls, seasoning again with salt and pepper, if necessary. Top each serving with one of the haddock fillets and a poached egg, if using. Garnish with parsley, if using. Serve with slices of crusty bread. Recipe tips Tip 1: This chowder is not suitable for freezing. Tip 2: If you don’t have a wide-based pan, allow the fish to partly thaw, then cut in half and add to the pan. Reduce the cooking time slightly. The nutritional information was calculated using semi-skimmed milk. In November 2023 this recipe was costed at an average of £5.51 when checking prices at four UK supermarkets."
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8b8248c915497379ec878766e68e725ed0a58b93fb1d893a5e52359dc8354220
|
Miso corn chowder recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_corn_chowder_81251_16x9.jpg Adding the cobs to the pressure cooker helps to extract maximum corn flavour. White miso adds an umami note to this simple but flavourful veggie corn chowder. 6 corn cobs2 tbsp vegetable, sunflower or groundnut oil2 tbsp salted butter 1 leek, finely sliced3 shallots, finely sliced 1 garlic clove, grated500ml/18fl oz unsweetened oat milk4 tbsp white miso paste750g/1lb 10oz potatoes, peeled and cut into 5cm/2in pieces (or whole peeled baby potatoes)1 small bunch fresh coriander 1 small bunch fresh mint1 small bunch fresh Thai basil or regular basil 1 large red chilli, deseeded and finely chopped3 spring onions, finely chopped2 tsp toasted sesame oilsea salt and freshly ground black pepper 6 corn cobs 2 tbsp vegetable, sunflower or groundnut oil 2 tbsp salted butter 1 leek, finely sliced 3 shallots, finely sliced 1 garlic clove, grated 500ml/18fl oz unsweetened oat milk 4 tbsp white miso paste 750g/1lb 10oz potatoes, peeled and cut into 5cm/2in pieces (or whole peeled baby potatoes) 1 small bunch fresh coriander 1 small bunch fresh mint 1 small bunch fresh Thai basil or regular basil 1 large red chilli, deseeded and finely chopped 3 spring onions, finely chopped 2 tsp toasted sesame oil sea salt and freshly ground black pepper Method Lay each corn cob on a chopping board and run a sharp knife along one side to remove the kernels. Turn the cob so it is lying on the flat side you’ve created and repeat until all the kernels are removed. Reserve the cobs. Heat the oil and butter in the pressure cooker over a medium–high heat. When the butter has melted, add the corn kernels and 1 tablespoon sea salt. Fry for 4–5 minutes, or until the corn is just beginning to soften. Remove 1 ladleful of the corn and set aside. Add the leek, shallots and garlic to the pan and fry for 6–7 minutes, until softened. Add 1 litre/1¾ pints water and the oat milk and stir to scrape any residue from the bottom of the pan. Add the miso and stir until dissolved. Add the potatoes and corn cobs and season with black pepper. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 15 minutes. (If using an electric pressure cooker, use the high pressure setting for 15 minutes.)Meanwhile, strip the herb leaves from their stalks and bunch together, then slice as finely as you can. Mix with the red chilli and spring onions. Stir the herby chilli mixture through the reserved sweetcorn with 1 teaspoon of the sesame oil. Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and carefully remove the corn cobs and discard. Using a stick blender, pulse the chowder until it has a chunky texture. Taste and add a little more sea salt if necessary. Serve the hot soup in bowls, topped with 2 tablespoons of the herby chilli corn mixture. Lay each corn cob on a chopping board and run a sharp knife along one side to remove the kernels. Turn the cob so it is lying on the flat side you’ve created and repeat until all the kernels are removed. Reserve the cobs. Lay each corn cob on a chopping board and run a sharp knife along one side to remove the kernels. Turn the cob so it is lying on the flat side you’ve created and repeat until all the kernels are removed. Reserve the cobs. Heat the oil and butter in the pressure cooker over a medium–high heat. When the butter has melted, add the corn kernels and 1 tablespoon sea salt. Fry for 4–5 minutes, or until the corn is just beginning to soften. Remove 1 ladleful of the corn and set aside. Heat the oil and butter in the pressure cooker over a medium–high heat. When the butter has melted, add the corn kernels and 1 tablespoon sea salt. Fry for 4–5 minutes, or until the corn is just beginning to soften. Remove 1 ladleful of the corn and set aside. Add the leek, shallots and garlic to the pan and fry for 6–7 minutes, until softened. Add the leek, shallots and garlic to the pan and fry for 6–7 minutes, until softened. Add 1 litre/1¾ pints water and the oat milk and stir to scrape any residue from the bottom of the pan. Add the miso and stir until dissolved. Add the potatoes and corn cobs and season with black pepper. Add 1 litre/1¾ pints water and the oat milk and stir to scrape any residue from the bottom of the pan. Add the miso and stir until dissolved. Add the potatoes and corn cobs and season with black pepper. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 15 minutes. (If using an electric pressure cooker, use the high pressure setting for 15 minutes.) Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 15 minutes. (If using an electric pressure cooker, use the high pressure setting for 15 minutes.) Meanwhile, strip the herb leaves from their stalks and bunch together, then slice as finely as you can. Mix with the red chilli and spring onions. Stir the herby chilli mixture through the reserved sweetcorn with 1 teaspoon of the sesame oil. Meanwhile, strip the herb leaves from their stalks and bunch together, then slice as finely as you can. Mix with the red chilli and spring onions. Stir the herby chilli mixture through the reserved sweetcorn with 1 teaspoon of the sesame oil. Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and carefully remove the corn cobs and discard. Using a stick blender, pulse the chowder until it has a chunky texture. Taste and add a little more sea salt if necessary. Remove the lid and carefully remove the corn cobs and discard. Using a stick blender, pulse the chowder until it has a chunky texture. Taste and add a little more sea salt if necessary. Serve the hot soup in bowls, topped with 2 tablespoons of the herby chilli corn mixture. Serve the hot soup in bowls, topped with 2 tablespoons of the herby chilli corn mixture. Recipe tips Use extra oil instead of the butter to make this recipe vegan.
|
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"url": "https://www.bbc.co.uk/food/recipes/miso_corn_chowder_81251",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Miso corn chowder recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_corn_chowder_81251_16x9.jpg Adding the cobs to the pressure cooker helps to extract maximum corn flavour. White miso adds an umami note to this simple but flavourful veggie corn chowder. 6 corn cobs2 tbsp vegetable, sunflower or groundnut oil2 tbsp salted butter 1 leek, finely sliced3 shallots, finely sliced 1 garlic clove, grated500ml/18fl oz unsweetened oat milk4 tbsp white miso paste750g/1lb 10oz potatoes, peeled and cut into 5cm/2in pieces (or whole peeled baby potatoes)1 small bunch fresh coriander 1 small bunch fresh mint1 small bunch fresh Thai basil or regular basil 1 large red chilli, deseeded and finely chopped3 spring onions, finely chopped2 tsp toasted sesame oilsea salt and freshly ground black pepper 6 corn cobs 2 tbsp vegetable, sunflower or groundnut oil 2 tbsp salted butter 1 leek, finely sliced 3 shallots, finely sliced 1 garlic clove, grated 500ml/18fl oz unsweetened oat milk 4 tbsp white miso paste 750g/1lb 10oz potatoes, peeled and cut into 5cm/2in pieces (or whole peeled baby potatoes) 1 small bunch fresh coriander 1 small bunch fresh mint 1 small bunch fresh Thai basil or regular basil 1 large red chilli, deseeded and finely chopped 3 spring onions, finely chopped 2 tsp toasted sesame oil sea salt and freshly ground black pepper Method Lay each corn cob on a chopping board and run a sharp knife along one side to remove the kernels. Turn the cob so it is lying on the flat side you’ve created and repeat until all the kernels are removed. Reserve the cobs. Heat the oil and butter in the pressure cooker over a medium–high heat. When the butter has melted, add the corn kernels and 1 tablespoon sea salt. Fry for 4–5 minutes, or until the corn is just beginning to soften. Remove 1 ladleful of the corn and set aside. Add the leek, shallots and garlic to the pan and fry for 6–7 minutes, until softened. Add 1 litre/1¾ pints water and the oat milk and stir to scrape any residue from the bottom of the pan. Add the miso and stir until dissolved. Add the potatoes and corn cobs and season with black pepper. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 15 minutes. (If using an electric pressure cooker, use the high pressure setting for 15 minutes.)Meanwhile, strip the herb leaves from their stalks and bunch together, then slice as finely as you can. Mix with the red chilli and spring onions. Stir the herby chilli mixture through the reserved sweetcorn with 1 teaspoon of the sesame oil. Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and carefully remove the corn cobs and discard. Using a stick blender, pulse the chowder until it has a chunky texture. Taste and add a little more sea salt if necessary. Serve the hot soup in bowls, topped with 2 tablespoons of the herby chilli corn mixture. Lay each corn cob on a chopping board and run a sharp knife along one side to remove the kernels. Turn the cob so it is lying on the flat side you’ve created and repeat until all the kernels are removed. Reserve the cobs. Lay each corn cob on a chopping board and run a sharp knife along one side to remove the kernels. Turn the cob so it is lying on the flat side you’ve created and repeat until all the kernels are removed. Reserve the cobs. Heat the oil and butter in the pressure cooker over a medium–high heat. When the butter has melted, add the corn kernels and 1 tablespoon sea salt. Fry for 4–5 minutes, or until the corn is just beginning to soften. Remove 1 ladleful of the corn and set aside. Heat the oil and butter in the pressure cooker over a medium–high heat. When the butter has melted, add the corn kernels and 1 tablespoon sea salt. Fry for 4–5 minutes, or until the corn is just beginning to soften. Remove 1 ladleful of the corn and set aside. Add the leek, shallots and garlic to the pan and fry for 6–7 minutes, until softened. Add the leek, shallots and garlic to the pan and fry for 6–7 minutes, until softened. Add 1 litre/1¾ pints water and the oat milk and stir to scrape any residue from the bottom of the pan. Add the miso and stir until dissolved. Add the potatoes and corn cobs and season with black pepper. Add 1 litre/1¾ pints water and the oat milk and stir to scrape any residue from the bottom of the pan. Add the miso and stir until dissolved. Add the potatoes and corn cobs and season with black pepper. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 15 minutes. (If using an electric pressure cooker, use the high pressure setting for 15 minutes.) Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 15 minutes. (If using an electric pressure cooker, use the high pressure setting for 15 minutes.) Meanwhile, strip the herb leaves from their stalks and bunch together, then slice as finely as you can. Mix with the red chilli and spring onions. Stir the herby chilli mixture through the reserved sweetcorn with 1 teaspoon of the sesame oil. Meanwhile, strip the herb leaves from their stalks and bunch together, then slice as finely as you can. Mix with the red chilli and spring onions. Stir the herby chilli mixture through the reserved sweetcorn with 1 teaspoon of the sesame oil. Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and carefully remove the corn cobs and discard. Using a stick blender, pulse the chowder until it has a chunky texture. Taste and add a little more sea salt if necessary. Remove the lid and carefully remove the corn cobs and discard. Using a stick blender, pulse the chowder until it has a chunky texture. Taste and add a little more sea salt if necessary. Serve the hot soup in bowls, topped with 2 tablespoons of the herby chilli corn mixture. Serve the hot soup in bowls, topped with 2 tablespoons of the herby chilli corn mixture. Recipe tips Use extra oil instead of the butter to make this recipe vegan."
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37046221036ccd77aef1bac7affb9e7098f67f501ba2a58d65bda582905838a6
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Seafood chowder with grilled scallops recipe
An average of 0.0 out of 5 stars from 0 ratings James uses some of the best seafood Northern Island has to offer in his chowder dish. Made specially to celebrate the history of Greyabbey it is served with grilled scallops in seaweed butter. 50g/1¾oz butter1 leek, finely chopped250g/9oz potatoes, peeled and chopped1 tbsp flour250ml/9fl oz fish stock 250ml/9fl oz full-fat milk100ml/3½fl oz double cream6 scallops, chopped1kg/2lb 4oz rope grown mussels, cooked12 prawns (preferably from Portavogie), cooked and peeled1 tbsp freshly chopped fennel fronds or dill½ tsp freshly grated nutmegpinch sea salt and white pepper 50g/1¾oz butter 1 leek, finely chopped 250g/9oz potatoes, peeled and chopped 1 tbsp flour 250ml/9fl oz fish stock 250ml/9fl oz full-fat milk 100ml/3½fl oz double cream 6 scallops, chopped 1kg/2lb 4oz rope grown mussels, cooked 12 prawns (preferably from Portavogie), cooked and peeled 1 tbsp freshly chopped fennel fronds or dill ½ tsp freshly grated nutmeg pinch sea salt and white pepper 50g/1¾oz pancetta4 scallops, shucked, shells kept for cooking50g/1¾oz seaweed butter, choppedsplash prosecco (optional)pinch sea salt and cracked black pepperpea shoots and toasted breadcrumbs, to garnish 50g/1¾oz pancetta 4 scallops, shucked, shells kept for cooking 50g/1¾oz seaweed butter, chopped splash prosecco (optional) pinch sea salt and cracked black pepper pea shoots and toasted breadcrumbs, to garnish Method For the chowder, heat the butter in a large saucepan and gently fry the leeks and potatoes for 5–10 minutes on a medium heat. Stir in the flour and cook for a further 2 minutes. Pour in the fish stock and reduce the heat. Simmer for 15 minutes or until the potatoes are softened. Add the milk and cream to the chowder and blend until smooth using a stick blender.Stir in the chopped scallop, cooked mussels and prawns. Poach on a low heat for 5 minutes then season to taste with nutmeg, salt and pepper. Add the fennel fronds or dill to finish. For the scallops, fry the pancetta until golden. Season the scallops and lay each one on top of a few cubes of fried pancetta and seaweed butter placed in the bottom of each shell. To cook the scallops either light a barbecue and cook over the hot embers or cook under a hot grill. Cook on their shells for 2–3 minutes until the butter turns golden and the scallops start to brown. Turn them over and drizzle with a splash of prosecco to deglaze in the shell. Garnish with pea shoots and breadcrumbs. To serve, pour the chowder into bowls and serve the scallops alongside. For the chowder, heat the butter in a large saucepan and gently fry the leeks and potatoes for 5–10 minutes on a medium heat. Stir in the flour and cook for a further 2 minutes. Pour in the fish stock and reduce the heat. Simmer for 15 minutes or until the potatoes are softened. For the chowder, heat the butter in a large saucepan and gently fry the leeks and potatoes for 5–10 minutes on a medium heat. Stir in the flour and cook for a further 2 minutes. Pour in the fish stock and reduce the heat. Simmer for 15 minutes or until the potatoes are softened. Add the milk and cream to the chowder and blend until smooth using a stick blender. Add the milk and cream to the chowder and blend until smooth using a stick blender. Stir in the chopped scallop, cooked mussels and prawns. Poach on a low heat for 5 minutes then season to taste with nutmeg, salt and pepper. Add the fennel fronds or dill to finish. Stir in the chopped scallop, cooked mussels and prawns. Poach on a low heat for 5 minutes then season to taste with nutmeg, salt and pepper. Add the fennel fronds or dill to finish. For the scallops, fry the pancetta until golden. Season the scallops and lay each one on top of a few cubes of fried pancetta and seaweed butter placed in the bottom of each shell. To cook the scallops either light a barbecue and cook over the hot embers or cook under a hot grill. Cook on their shells for 2–3 minutes until the butter turns golden and the scallops start to brown. Turn them over and drizzle with a splash of prosecco to deglaze in the shell. Garnish with pea shoots and breadcrumbs. For the scallops, fry the pancetta until golden. Season the scallops and lay each one on top of a few cubes of fried pancetta and seaweed butter placed in the bottom of each shell. To cook the scallops either light a barbecue and cook over the hot embers or cook under a hot grill. Cook on their shells for 2–3 minutes until the butter turns golden and the scallops start to brown. Turn them over and drizzle with a splash of prosecco to deglaze in the shell. Garnish with pea shoots and breadcrumbs. To serve, pour the chowder into bowls and serve the scallops alongside. To serve, pour the chowder into bowls and serve the scallops alongside.
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"title": "Seafood chowder with grilled scallops recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings James uses some of the best seafood Northern Island has to offer in his chowder dish. Made specially to celebrate the history of Greyabbey it is served with grilled scallops in seaweed butter. 50g/1¾oz butter1 leek, finely chopped250g/9oz potatoes, peeled and chopped1 tbsp flour250ml/9fl oz fish stock 250ml/9fl oz full-fat milk100ml/3½fl oz double cream6 scallops, chopped1kg/2lb 4oz rope grown mussels, cooked12 prawns (preferably from Portavogie), cooked and peeled1 tbsp freshly chopped fennel fronds or dill½ tsp freshly grated nutmegpinch sea salt and white pepper 50g/1¾oz butter 1 leek, finely chopped 250g/9oz potatoes, peeled and chopped 1 tbsp flour 250ml/9fl oz fish stock 250ml/9fl oz full-fat milk 100ml/3½fl oz double cream 6 scallops, chopped 1kg/2lb 4oz rope grown mussels, cooked 12 prawns (preferably from Portavogie), cooked and peeled 1 tbsp freshly chopped fennel fronds or dill ½ tsp freshly grated nutmeg pinch sea salt and white pepper 50g/1¾oz pancetta4 scallops, shucked, shells kept for cooking50g/1¾oz seaweed butter, choppedsplash prosecco (optional)pinch sea salt and cracked black pepperpea shoots and toasted breadcrumbs, to garnish 50g/1¾oz pancetta 4 scallops, shucked, shells kept for cooking 50g/1¾oz seaweed butter, chopped splash prosecco (optional) pinch sea salt and cracked black pepper pea shoots and toasted breadcrumbs, to garnish Method For the chowder, heat the butter in a large saucepan and gently fry the leeks and potatoes for 5–10 minutes on a medium heat. Stir in the flour and cook for a further 2 minutes. Pour in the fish stock and reduce the heat. Simmer for 15 minutes or until the potatoes are softened. Add the milk and cream to the chowder and blend until smooth using a stick blender.Stir in the chopped scallop, cooked mussels and prawns. Poach on a low heat for 5 minutes then season to taste with nutmeg, salt and pepper. Add the fennel fronds or dill to finish. For the scallops, fry the pancetta until golden. Season the scallops and lay each one on top of a few cubes of fried pancetta and seaweed butter placed in the bottom of each shell. To cook the scallops either light a barbecue and cook over the hot embers or cook under a hot grill. Cook on their shells for 2–3 minutes until the butter turns golden and the scallops start to brown. Turn them over and drizzle with a splash of prosecco to deglaze in the shell. Garnish with pea shoots and breadcrumbs. To serve, pour the chowder into bowls and serve the scallops alongside. For the chowder, heat the butter in a large saucepan and gently fry the leeks and potatoes for 5–10 minutes on a medium heat. Stir in the flour and cook for a further 2 minutes. Pour in the fish stock and reduce the heat. Simmer for 15 minutes or until the potatoes are softened. For the chowder, heat the butter in a large saucepan and gently fry the leeks and potatoes for 5–10 minutes on a medium heat. Stir in the flour and cook for a further 2 minutes. Pour in the fish stock and reduce the heat. Simmer for 15 minutes or until the potatoes are softened. Add the milk and cream to the chowder and blend until smooth using a stick blender. Add the milk and cream to the chowder and blend until smooth using a stick blender. Stir in the chopped scallop, cooked mussels and prawns. Poach on a low heat for 5 minutes then season to taste with nutmeg, salt and pepper. Add the fennel fronds or dill to finish. Stir in the chopped scallop, cooked mussels and prawns. Poach on a low heat for 5 minutes then season to taste with nutmeg, salt and pepper. Add the fennel fronds or dill to finish. For the scallops, fry the pancetta until golden. Season the scallops and lay each one on top of a few cubes of fried pancetta and seaweed butter placed in the bottom of each shell. To cook the scallops either light a barbecue and cook over the hot embers or cook under a hot grill. Cook on their shells for 2–3 minutes until the butter turns golden and the scallops start to brown. Turn them over and drizzle with a splash of prosecco to deglaze in the shell. Garnish with pea shoots and breadcrumbs. For the scallops, fry the pancetta until golden. Season the scallops and lay each one on top of a few cubes of fried pancetta and seaweed butter placed in the bottom of each shell. To cook the scallops either light a barbecue and cook over the hot embers or cook under a hot grill. Cook on their shells for 2–3 minutes until the butter turns golden and the scallops start to brown. Turn them over and drizzle with a splash of prosecco to deglaze in the shell. Garnish with pea shoots and breadcrumbs. To serve, pour the chowder into bowls and serve the scallops alongside. To serve, pour the chowder into bowls and serve the scallops alongside."
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4b6e991827cb4619bdbdb5314e9e3201c3522e6eabe27617f27f688a0fdc718d
|
Spiced haddock chowder recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_haddock_chowder_68510_16x9.jpg Mustard and spice add zing to this milk-poached haddock. Each serving provides 300kcal, 20g protein, 27g carbohydrate (of which 14g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 0.5g salt. 2 haddock fillets568ml/1 pint milk2 bay leaves8 peppercorns1 onion, chopped25g/1oz butter1 carrot, roughly chopped½ a swede, roughly chopped1 waxy potato, roughly chopped1 tsp black mustard seeds1 tsp turmeric1 tbsp plain flour2 tbsp chopped flatleaf parsley 2 haddock fillets 568ml/1 pint milk 2 bay leaves 8 peppercorns 1 onion, chopped 25g/1oz butter 1 carrot, roughly chopped ½ a swede, roughly chopped 1 waxy potato, roughly chopped 1 tsp black mustard seeds 1 tsp turmeric 1 tbsp plain flour 2 tbsp chopped flatleaf parsley Method Cut the haddock fillets in half and place in a pan with the milk, bay leaves and peppercorns. Bring to the boil and then allow to infuse with the heat off and a lid on.Fry the onion on a low heat in a pan with some butter. Add the carrot, swede and potato to the onion and fry in the pan with the mustard seeds and turmeric, until lightly browned.Remove the haddock from the milk, set aside and reserve the milk.Scatter the flour over the vegetables and cook for a couple of minutes. Pour the infused milk over the vegetables with the heat on and stir continuously until you are left with a thick sauce. Cook the vegetables in this sauce until they are soft.Return the haddock to the pan to warm through and then add the chopped parsley before serving. Cut the haddock fillets in half and place in a pan with the milk, bay leaves and peppercorns. Bring to the boil and then allow to infuse with the heat off and a lid on. Cut the haddock fillets in half and place in a pan with the milk, bay leaves and peppercorns. Bring to the boil and then allow to infuse with the heat off and a lid on. Fry the onion on a low heat in a pan with some butter. Add the carrot, swede and potato to the onion and fry in the pan with the mustard seeds and turmeric, until lightly browned. Fry the onion on a low heat in a pan with some butter. Add the carrot, swede and potato to the onion and fry in the pan with the mustard seeds and turmeric, until lightly browned. Remove the haddock from the milk, set aside and reserve the milk. Remove the haddock from the milk, set aside and reserve the milk. Scatter the flour over the vegetables and cook for a couple of minutes. Pour the infused milk over the vegetables with the heat on and stir continuously until you are left with a thick sauce. Cook the vegetables in this sauce until they are soft. Scatter the flour over the vegetables and cook for a couple of minutes. Pour the infused milk over the vegetables with the heat on and stir continuously until you are left with a thick sauce. Cook the vegetables in this sauce until they are soft. Return the haddock to the pan to warm through and then add the chopped parsley before serving. Return the haddock to the pan to warm through and then add the chopped parsley before serving.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced haddock chowder recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_haddock_chowder_68510_16x9.jpg Mustard and spice add zing to this milk-poached haddock. Each serving provides 300kcal, 20g protein, 27g carbohydrate (of which 14g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 0.5g salt. 2 haddock fillets568ml/1 pint milk2 bay leaves8 peppercorns1 onion, chopped25g/1oz butter1 carrot, roughly chopped½ a swede, roughly chopped1 waxy potato, roughly chopped1 tsp black mustard seeds1 tsp turmeric1 tbsp plain flour2 tbsp chopped flatleaf parsley 2 haddock fillets 568ml/1 pint milk 2 bay leaves 8 peppercorns 1 onion, chopped 25g/1oz butter 1 carrot, roughly chopped ½ a swede, roughly chopped 1 waxy potato, roughly chopped 1 tsp black mustard seeds 1 tsp turmeric 1 tbsp plain flour 2 tbsp chopped flatleaf parsley Method Cut the haddock fillets in half and place in a pan with the milk, bay leaves and peppercorns. Bring to the boil and then allow to infuse with the heat off and a lid on.Fry the onion on a low heat in a pan with some butter. Add the carrot, swede and potato to the onion and fry in the pan with the mustard seeds and turmeric, until lightly browned.Remove the haddock from the milk, set aside and reserve the milk.Scatter the flour over the vegetables and cook for a couple of minutes. Pour the infused milk over the vegetables with the heat on and stir continuously until you are left with a thick sauce. Cook the vegetables in this sauce until they are soft.Return the haddock to the pan to warm through and then add the chopped parsley before serving. Cut the haddock fillets in half and place in a pan with the milk, bay leaves and peppercorns. Bring to the boil and then allow to infuse with the heat off and a lid on. Cut the haddock fillets in half and place in a pan with the milk, bay leaves and peppercorns. Bring to the boil and then allow to infuse with the heat off and a lid on. Fry the onion on a low heat in a pan with some butter. Add the carrot, swede and potato to the onion and fry in the pan with the mustard seeds and turmeric, until lightly browned. Fry the onion on a low heat in a pan with some butter. Add the carrot, swede and potato to the onion and fry in the pan with the mustard seeds and turmeric, until lightly browned. Remove the haddock from the milk, set aside and reserve the milk. Remove the haddock from the milk, set aside and reserve the milk. Scatter the flour over the vegetables and cook for a couple of minutes. Pour the infused milk over the vegetables with the heat on and stir continuously until you are left with a thick sauce. Cook the vegetables in this sauce until they are soft. Scatter the flour over the vegetables and cook for a couple of minutes. Pour the infused milk over the vegetables with the heat on and stir continuously until you are left with a thick sauce. Cook the vegetables in this sauce until they are soft. Return the haddock to the pan to warm through and then add the chopped parsley before serving. Return the haddock to the pan to warm through and then add the chopped parsley before serving."
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094d12d67b944db0e9af693b7dcc1e7dd022bb3560bbfc826fd827c32253b558
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Easy sweetcorn chowder recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_chowder_20226_16x9.jpg Nothing in the fridge? Keep a can of sweetcorn and a can of new potatoes to hand and you’re 10 minutes away from this comforting soup. Each serving provides 282 kcal, 7g protein, 40g carbohydrates (of which 15g sugars), 9g fat (of which 1g saturates), 7g fibre and 2.7g salt. 1 tbsp olive oil1 onion, finely chopped418g can creamed-style sweetcorn300g can new potatoes, drained and diced1 chicken or vegetable stock cubegood pinch crushed chilli flakesfreshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 418g can creamed-style sweetcorn 300g can new potatoes, drained and diced 1 chicken or vegetable stock cube good pinch crushed chilli flakes freshly ground black pepper Method Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly.Add the sweetcorn, potatoes, stock cube and 300ml/10fl oz of water. Sprinkle over the chilli, stir well and bring to a simmer.Cook for 5 minutes, stirring occasionally. Season with lots of pepper and serve. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Add the sweetcorn, potatoes, stock cube and 300ml/10fl oz of water. Sprinkle over the chilli, stir well and bring to a simmer. Add the sweetcorn, potatoes, stock cube and 300ml/10fl oz of water. Sprinkle over the chilli, stir well and bring to a simmer. Cook for 5 minutes, stirring occasionally. Season with lots of pepper and serve. Cook for 5 minutes, stirring occasionally. Season with lots of pepper and serve. Recipe tips You can make a crab and sweetcorn chowder by stirring a drained 165g can of crabmeat into the soup at the same time as the sweetcorn.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sweetcorn_chowder_20226",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy sweetcorn chowder recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_chowder_20226_16x9.jpg Nothing in the fridge? Keep a can of sweetcorn and a can of new potatoes to hand and you’re 10 minutes away from this comforting soup. Each serving provides 282 kcal, 7g protein, 40g carbohydrates (of which 15g sugars), 9g fat (of which 1g saturates), 7g fibre and 2.7g salt. 1 tbsp olive oil1 onion, finely chopped418g can creamed-style sweetcorn300g can new potatoes, drained and diced1 chicken or vegetable stock cubegood pinch crushed chilli flakesfreshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 418g can creamed-style sweetcorn 300g can new potatoes, drained and diced 1 chicken or vegetable stock cube good pinch crushed chilli flakes freshly ground black pepper Method Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly.Add the sweetcorn, potatoes, stock cube and 300ml/10fl oz of water. Sprinkle over the chilli, stir well and bring to a simmer.Cook for 5 minutes, stirring occasionally. Season with lots of pepper and serve. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly. Add the sweetcorn, potatoes, stock cube and 300ml/10fl oz of water. Sprinkle over the chilli, stir well and bring to a simmer. Add the sweetcorn, potatoes, stock cube and 300ml/10fl oz of water. Sprinkle over the chilli, stir well and bring to a simmer. Cook for 5 minutes, stirring occasionally. Season with lots of pepper and serve. Cook for 5 minutes, stirring occasionally. Season with lots of pepper and serve. Recipe tips You can make a crab and sweetcorn chowder by stirring a drained 165g can of crabmeat into the soup at the same time as the sweetcorn."
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e8b60a4502335a77cb84c616ce137cfd693c14870dad8c8597e56f7950fcfbd0
|
Curried chowder with chive sea bass recipe
An average of 5.0 out of 5 stars from 2 ratings This simple fish supper is easy to put together and wonderfully comforting so perfect at the end of a stressful day. 50g/1¾oz unsalted butter1 potato, peeled and diced1 leek, diced2 celery sticks, diced ½ fennel bulb, diced2 garlic cloves, finely chopped1 tbsp mild curry powder 1 star anise50ml/2fl oz dry white vermouth500ml/18fl oz fish stock 100ml/3½fl oz–150ml/5fl oz crème fraîche salt and freshly ground black pepper6 spring onions, diced, to garnish 50g/1¾oz unsalted butter 1 potato, peeled and diced 1 leek, diced 2 celery sticks, diced ½ fennel bulb, diced 2 garlic cloves, finely chopped 1 tbsp mild curry powder 1 star anise 50ml/2fl oz dry white vermouth 500ml/18fl oz fish stock 100ml/3½fl oz–150ml/5fl oz crème fraîche salt and freshly ground black pepper 6 spring onions, diced, to garnish 2 x 250g/9oz sea bass fillets, skin removed 2 tbsp olive oil bunch finely snipped fresh chives 2 x 250g/9oz sea bass fillets, skin removed 2 tbsp olive oil bunch finely snipped fresh chives Method To make the curried chowder, heat the butter in a frying pan and gently fry the potato, leek, celery, fennel and garlic over a medium-low heat for 10 minutes. Add the curry powder and star anise. Pour in the vermouth and cook until reduced by half. Pour in the fish stock. Bring to a simmer and cook for 10 minutes until the potato is cooked through. Stir in the crème fraîche, season with salt and pepper and garnish with the spring onions. To make the sea bass, brush the skin of the fish with the oil and press the chives evenly all over the fish. Lay the fillets on top of the simmering chowder and poach gently for 5 minutes until cooked through. Serve the chowder in a serving bowl with the sea bass on top. To make the curried chowder, heat the butter in a frying pan and gently fry the potato, leek, celery, fennel and garlic over a medium-low heat for 10 minutes. Add the curry powder and star anise. Pour in the vermouth and cook until reduced by half. Pour in the fish stock. Bring to a simmer and cook for 10 minutes until the potato is cooked through. Stir in the crème fraîche, season with salt and pepper and garnish with the spring onions. To make the curried chowder, heat the butter in a frying pan and gently fry the potato, leek, celery, fennel and garlic over a medium-low heat for 10 minutes. Add the curry powder and star anise. Pour in the vermouth and cook until reduced by half. Pour in the fish stock. Bring to a simmer and cook for 10 minutes until the potato is cooked through. Stir in the crème fraîche, season with salt and pepper and garnish with the spring onions. To make the sea bass, brush the skin of the fish with the oil and press the chives evenly all over the fish. Lay the fillets on top of the simmering chowder and poach gently for 5 minutes until cooked through. Serve the chowder in a serving bowl with the sea bass on top. To make the sea bass, brush the skin of the fish with the oil and press the chives evenly all over the fish. Lay the fillets on top of the simmering chowder and poach gently for 5 minutes until cooked through. Serve the chowder in a serving bowl with the sea bass on top.
|
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"url": "https://www.bbc.co.uk/food/recipes/curried_chowder_with_04125",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Curried chowder with chive sea bass recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This simple fish supper is easy to put together and wonderfully comforting so perfect at the end of a stressful day. 50g/1¾oz unsalted butter1 potato, peeled and diced1 leek, diced2 celery sticks, diced ½ fennel bulb, diced2 garlic cloves, finely chopped1 tbsp mild curry powder 1 star anise50ml/2fl oz dry white vermouth500ml/18fl oz fish stock 100ml/3½fl oz–150ml/5fl oz crème fraîche salt and freshly ground black pepper6 spring onions, diced, to garnish 50g/1¾oz unsalted butter 1 potato, peeled and diced 1 leek, diced 2 celery sticks, diced ½ fennel bulb, diced 2 garlic cloves, finely chopped 1 tbsp mild curry powder 1 star anise 50ml/2fl oz dry white vermouth 500ml/18fl oz fish stock 100ml/3½fl oz–150ml/5fl oz crème fraîche salt and freshly ground black pepper 6 spring onions, diced, to garnish 2 x 250g/9oz sea bass fillets, skin removed 2 tbsp olive oil bunch finely snipped fresh chives 2 x 250g/9oz sea bass fillets, skin removed 2 tbsp olive oil bunch finely snipped fresh chives Method To make the curried chowder, heat the butter in a frying pan and gently fry the potato, leek, celery, fennel and garlic over a medium-low heat for 10 minutes. Add the curry powder and star anise. Pour in the vermouth and cook until reduced by half. Pour in the fish stock. Bring to a simmer and cook for 10 minutes until the potato is cooked through. Stir in the crème fraîche, season with salt and pepper and garnish with the spring onions. To make the sea bass, brush the skin of the fish with the oil and press the chives evenly all over the fish. Lay the fillets on top of the simmering chowder and poach gently for 5 minutes until cooked through. Serve the chowder in a serving bowl with the sea bass on top. To make the curried chowder, heat the butter in a frying pan and gently fry the potato, leek, celery, fennel and garlic over a medium-low heat for 10 minutes. Add the curry powder and star anise. Pour in the vermouth and cook until reduced by half. Pour in the fish stock. Bring to a simmer and cook for 10 minutes until the potato is cooked through. Stir in the crème fraîche, season with salt and pepper and garnish with the spring onions. To make the curried chowder, heat the butter in a frying pan and gently fry the potato, leek, celery, fennel and garlic over a medium-low heat for 10 minutes. Add the curry powder and star anise. Pour in the vermouth and cook until reduced by half. Pour in the fish stock. Bring to a simmer and cook for 10 minutes until the potato is cooked through. Stir in the crème fraîche, season with salt and pepper and garnish with the spring onions. To make the sea bass, brush the skin of the fish with the oil and press the chives evenly all over the fish. Lay the fillets on top of the simmering chowder and poach gently for 5 minutes until cooked through. Serve the chowder in a serving bowl with the sea bass on top. To make the sea bass, brush the skin of the fish with the oil and press the chives evenly all over the fish. Lay the fillets on top of the simmering chowder and poach gently for 5 minutes until cooked through. Serve the chowder in a serving bowl with the sea bass on top."
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4c3ab771288f08cf02fdb3c152f866c3e29c74ff10bfec42005290d04422520b
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Smoked haddock chowder with leeks and sweetcorn recipe
An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedhaddockchowder_92492_16x9.jpg Chowder is a hearty bowl of food - here the smoked haddock is paired perfectly with sweet leeks and crunchy sweetcorn. Each serving provides 258kcal, 23g protein, 18g carbohydrate (of which 9g sugars), 10g fat (of which 6g saturates), 4g fibre and 1g salt. 1 good slice butter3-4 medium leeks, roughly sliced1 small handful tender fresh thyme sprigs 1 corn on the cob a couple of handfuls of new potatoes, cut into bite-sized chunksa couple of undyed smoked haddock filletsmilk, enough to cover the fish2-3 fresh bay leavesa sprinkling of black peppercornsa good handful fresh flatleaf parsley, roughly chopped 1 good slice butter 3-4 medium leeks, roughly sliced 1 small handful tender fresh thyme sprigs 1 corn on the cob a couple of handfuls of new potatoes, cut into bite-sized chunks a couple of undyed smoked haddock fillets milk, enough to cover the fish 2-3 fresh bay leaves a sprinkling of black peppercorns a good handful fresh flatleaf parsley, roughly chopped Method In a deep pan, heat the butter until melted, add the leeks with the thyme and cover with a circle of greaseproof paper big enough to tuck down a little over the leeks. Cover with a lid so no steam escapes, and cook gently for about ten minutes. Run a sharp knife down the sides of the corn to remove the kernels and add them to the pot with the potatoes, which will add some body to the chowder. Replace the greaseproof paper and the lid and continue to cook for a further ten minutes.Meanwhile, place the smoked haddock fillets in another shallow pan and pour in the milk, enough to just cover the fish. Add a bay leaf or two and a sprinkling of peppercorns. Bring to a gentle simmer and cook the fish for eight minutes or so, being careful not to overcook it.Lift the lid of the pan containing the leeks and remove the greaseproof paper, and ladle in the poaching milk of the fish without the bay leaves or peppercorns, followed by large chunks of haddock, removing any bones as you go. Bring to a simmer and finish with a good sprinkling of chopped parsley before taking the pan to the table for the food to be served into bowls. In a deep pan, heat the butter until melted, add the leeks with the thyme and cover with a circle of greaseproof paper big enough to tuck down a little over the leeks. Cover with a lid so no steam escapes, and cook gently for about ten minutes. Run a sharp knife down the sides of the corn to remove the kernels and add them to the pot with the potatoes, which will add some body to the chowder. Replace the greaseproof paper and the lid and continue to cook for a further ten minutes. In a deep pan, heat the butter until melted, add the leeks with the thyme and cover with a circle of greaseproof paper big enough to tuck down a little over the leeks. Cover with a lid so no steam escapes, and cook gently for about ten minutes. Run a sharp knife down the sides of the corn to remove the kernels and add them to the pot with the potatoes, which will add some body to the chowder. Replace the greaseproof paper and the lid and continue to cook for a further ten minutes. Meanwhile, place the smoked haddock fillets in another shallow pan and pour in the milk, enough to just cover the fish. Add a bay leaf or two and a sprinkling of peppercorns. Bring to a gentle simmer and cook the fish for eight minutes or so, being careful not to overcook it. Meanwhile, place the smoked haddock fillets in another shallow pan and pour in the milk, enough to just cover the fish. Add a bay leaf or two and a sprinkling of peppercorns. Bring to a gentle simmer and cook the fish for eight minutes or so, being careful not to overcook it. Lift the lid of the pan containing the leeks and remove the greaseproof paper, and ladle in the poaching milk of the fish without the bay leaves or peppercorns, followed by large chunks of haddock, removing any bones as you go. Bring to a simmer and finish with a good sprinkling of chopped parsley before taking the pan to the table for the food to be served into bowls. Lift the lid of the pan containing the leeks and remove the greaseproof paper, and ladle in the poaching milk of the fish without the bay leaves or peppercorns, followed by large chunks of haddock, removing any bones as you go. Bring to a simmer and finish with a good sprinkling of chopped parsley before taking the pan to the table for the food to be served into bowls.
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"title": "Smoked haddock chowder with leeks and sweetcorn recipe",
"content": "An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedhaddockchowder_92492_16x9.jpg Chowder is a hearty bowl of food - here the smoked haddock is paired perfectly with sweet leeks and crunchy sweetcorn. Each serving provides 258kcal, 23g protein, 18g carbohydrate (of which 9g sugars), 10g fat (of which 6g saturates), 4g fibre and 1g salt. 1 good slice butter3-4 medium leeks, roughly sliced1 small handful tender fresh thyme sprigs 1 corn on the cob a couple of handfuls of new potatoes, cut into bite-sized chunksa couple of undyed smoked haddock filletsmilk, enough to cover the fish2-3 fresh bay leavesa sprinkling of black peppercornsa good handful fresh flatleaf parsley, roughly chopped 1 good slice butter 3-4 medium leeks, roughly sliced 1 small handful tender fresh thyme sprigs 1 corn on the cob a couple of handfuls of new potatoes, cut into bite-sized chunks a couple of undyed smoked haddock fillets milk, enough to cover the fish 2-3 fresh bay leaves a sprinkling of black peppercorns a good handful fresh flatleaf parsley, roughly chopped Method In a deep pan, heat the butter until melted, add the leeks with the thyme and cover with a circle of greaseproof paper big enough to tuck down a little over the leeks. Cover with a lid so no steam escapes, and cook gently for about ten minutes. Run a sharp knife down the sides of the corn to remove the kernels and add them to the pot with the potatoes, which will add some body to the chowder. Replace the greaseproof paper and the lid and continue to cook for a further ten minutes.Meanwhile, place the smoked haddock fillets in another shallow pan and pour in the milk, enough to just cover the fish. Add a bay leaf or two and a sprinkling of peppercorns. Bring to a gentle simmer and cook the fish for eight minutes or so, being careful not to overcook it.Lift the lid of the pan containing the leeks and remove the greaseproof paper, and ladle in the poaching milk of the fish without the bay leaves or peppercorns, followed by large chunks of haddock, removing any bones as you go. Bring to a simmer and finish with a good sprinkling of chopped parsley before taking the pan to the table for the food to be served into bowls. In a deep pan, heat the butter until melted, add the leeks with the thyme and cover with a circle of greaseproof paper big enough to tuck down a little over the leeks. Cover with a lid so no steam escapes, and cook gently for about ten minutes. Run a sharp knife down the sides of the corn to remove the kernels and add them to the pot with the potatoes, which will add some body to the chowder. Replace the greaseproof paper and the lid and continue to cook for a further ten minutes. In a deep pan, heat the butter until melted, add the leeks with the thyme and cover with a circle of greaseproof paper big enough to tuck down a little over the leeks. Cover with a lid so no steam escapes, and cook gently for about ten minutes. Run a sharp knife down the sides of the corn to remove the kernels and add them to the pot with the potatoes, which will add some body to the chowder. Replace the greaseproof paper and the lid and continue to cook for a further ten minutes. Meanwhile, place the smoked haddock fillets in another shallow pan and pour in the milk, enough to just cover the fish. Add a bay leaf or two and a sprinkling of peppercorns. Bring to a gentle simmer and cook the fish for eight minutes or so, being careful not to overcook it. Meanwhile, place the smoked haddock fillets in another shallow pan and pour in the milk, enough to just cover the fish. Add a bay leaf or two and a sprinkling of peppercorns. Bring to a gentle simmer and cook the fish for eight minutes or so, being careful not to overcook it. Lift the lid of the pan containing the leeks and remove the greaseproof paper, and ladle in the poaching milk of the fish without the bay leaves or peppercorns, followed by large chunks of haddock, removing any bones as you go. Bring to a simmer and finish with a good sprinkling of chopped parsley before taking the pan to the table for the food to be served into bowls. Lift the lid of the pan containing the leeks and remove the greaseproof paper, and ladle in the poaching milk of the fish without the bay leaves or peppercorns, followed by large chunks of haddock, removing any bones as you go. Bring to a simmer and finish with a good sprinkling of chopped parsley before taking the pan to the table for the food to be served into bowls."
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5e09326d1e940f8db834948a35fd3627ca39f65509077774f2a38dba180bc9ea
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Seafood chowder recipe
An average of 5.0 out of 5 stars from 4 ratings 1 tbsp olive or sunflower oil110g/4oz streaky bacon, rind removed, cut into 5mm/¼ in dice175-225g/6-8oz onions, chopped25g/1oz flour850ml/1½ pints homemade fish stock or, if no fish stock, water425ml/¾ pint milkBouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf6 medium-sized potatoes, e.g. Golden Wonder, cut into 5mm/¼ in dice.salt and freshly ground pepperpinch of macepinch of cayenne pepper700g/1½ lb haddock, monkfish, cod or other firm white fish (or a mixture), free of bones and skin150ml/¼ pint single cream450g/1lb mixed cooked shellfish - mussels, clams, scallops, shrimps or prawns and the cooking liquor. 1 tbsp olive or sunflower oil 110g/4oz streaky bacon, rind removed, cut into 5mm/¼ in dice 175-225g/6-8oz onions, chopped 25g/1oz flour 850ml/1½ pints homemade fish stock or, if no fish stock, water 425ml/¾ pint milk Bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf 6 medium-sized potatoes, e.g. Golden Wonder, cut into 5mm/¼ in dice. salt and freshly ground pepper pinch of mace pinch of cayenne pepper 700g/1½ lb haddock, monkfish, cod or other firm white fish (or a mixture), free of bones and skin 150ml/¼ pint single cream 450g/1lb mixed cooked shellfish - mussels, clams, scallops, shrimps or prawns and the cooking liquor. freshly chopped parsley and chivescrusty bread and butter freshly chopped parsley and chives crusty bread and butter Method Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden.Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes.Add the fish stock or water gradually. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne.Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. (The chowder may be prepared ahead to this point.)Cut the fish into 2.5cm /1in cubes. Add to the pot as soon as the tip of a knife will go through a potato.Simmer gently for 3-4 minutes, stir in the cream and add the shellfish. Add any liquor obtained from opening the mussels or clams. When boiling, remove from the heat.Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.Serve in a deep dish with plenty of bread and butter. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden. Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes. Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes. Add the fish stock or water gradually. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne. Add the fish stock or water gradually. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne. Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. (The chowder may be prepared ahead to this point.) Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. (The chowder may be prepared ahead to this point.) Cut the fish into 2.5cm /1in cubes. Add to the pot as soon as the tip of a knife will go through a potato. Cut the fish into 2.5cm /1in cubes. Add to the pot as soon as the tip of a knife will go through a potato. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish. Add any liquor obtained from opening the mussels or clams. When boiling, remove from the heat. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish. Add any liquor obtained from opening the mussels or clams. When boiling, remove from the heat. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives. Serve in a deep dish with plenty of bread and butter. Serve in a deep dish with plenty of bread and butter. Recipe tips Remember that the fish will continue to cook in the heat of the chowder so make sure it is not overcooked.
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"title": "Seafood chowder recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings 1 tbsp olive or sunflower oil110g/4oz streaky bacon, rind removed, cut into 5mm/¼ in dice175-225g/6-8oz onions, chopped25g/1oz flour850ml/1½ pints homemade fish stock or, if no fish stock, water425ml/¾ pint milkBouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf6 medium-sized potatoes, e.g. Golden Wonder, cut into 5mm/¼ in dice.salt and freshly ground pepperpinch of macepinch of cayenne pepper700g/1½ lb haddock, monkfish, cod or other firm white fish (or a mixture), free of bones and skin150ml/¼ pint single cream450g/1lb mixed cooked shellfish - mussels, clams, scallops, shrimps or prawns and the cooking liquor. 1 tbsp olive or sunflower oil 110g/4oz streaky bacon, rind removed, cut into 5mm/¼ in dice 175-225g/6-8oz onions, chopped 25g/1oz flour 850ml/1½ pints homemade fish stock or, if no fish stock, water 425ml/¾ pint milk Bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf 6 medium-sized potatoes, e.g. Golden Wonder, cut into 5mm/¼ in dice. salt and freshly ground pepper pinch of mace pinch of cayenne pepper 700g/1½ lb haddock, monkfish, cod or other firm white fish (or a mixture), free of bones and skin 150ml/¼ pint single cream 450g/1lb mixed cooked shellfish - mussels, clams, scallops, shrimps or prawns and the cooking liquor. freshly chopped parsley and chivescrusty bread and butter freshly chopped parsley and chives crusty bread and butter Method Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden.Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes.Add the fish stock or water gradually. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne.Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. (The chowder may be prepared ahead to this point.)Cut the fish into 2.5cm /1in cubes. Add to the pot as soon as the tip of a knife will go through a potato.Simmer gently for 3-4 minutes, stir in the cream and add the shellfish. Add any liquor obtained from opening the mussels or clams. When boiling, remove from the heat.Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.Serve in a deep dish with plenty of bread and butter. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden. Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes. Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes. Add the fish stock or water gradually. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne. Add the fish stock or water gradually. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne. Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. (The chowder may be prepared ahead to this point.) Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. (The chowder may be prepared ahead to this point.) Cut the fish into 2.5cm /1in cubes. Add to the pot as soon as the tip of a knife will go through a potato. Cut the fish into 2.5cm /1in cubes. Add to the pot as soon as the tip of a knife will go through a potato. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish. Add any liquor obtained from opening the mussels or clams. When boiling, remove from the heat. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish. Add any liquor obtained from opening the mussels or clams. When boiling, remove from the heat. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives. Serve in a deep dish with plenty of bread and butter. Serve in a deep dish with plenty of bread and butter. Recipe tips Remember that the fish will continue to cook in the heat of the chowder so make sure it is not overcooked."
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8016d97a31f186178397402e7b51ce92e0b7878741daec276bbf0bad62be6226
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Fish chowder with cockles, cod and laverbread recipe
An average of 5.0 out of 5 stars from 1 rating Use cost-effective, sustainable fish to create a creamy, hearty soup that’s like a hug in a bread bowl. 5 rashers streaky bacon, roughly chopped1 onion, finely chopped1 leek, finely chopped2 garlic cloves, crushed6 sprigs fresh lemon thyme, leaves picked and finely chopped2 bay leaves200g/7oz cooked sweetcorn2 tbsp plain four1kg/2lb 4oz new potatoes, cut in half1.5 litres/2¾ pints chicken stock1.5kg/3lb 5oz line caught cod, or a firm fleshed white fish, deboned and skinned, chopped into chunks500g/1lb 2oz cockle meat100ml/3½fl oz double creamsea salt flakes and freshly ground black pepper 5 rashers streaky bacon, roughly chopped 1 onion, finely chopped 1 leek, finely chopped 2 garlic cloves, crushed 6 sprigs fresh lemon thyme, leaves picked and finely chopped 2 bay leaves 200g/7oz cooked sweetcorn 2 tbsp plain four 1kg/2lb 4oz new potatoes, cut in half 1.5 litres/2¾ pints chicken stock 1.5kg/3lb 5oz line caught cod, or a firm fleshed white fish, deboned and skinned, chopped into chunks 500g/1lb 2oz cockle meat 100ml/3½fl oz double cream sea salt flakes and freshly ground black pepper finely chopped chervil finely chopped chives 4 large crusty white rolls, top removed, bread hollowed out4 tsbsp lava bread finely chopped chervil finely chopped chives 4 large crusty white rolls, top removed, bread hollowed out 4 tsbsp lava bread Method Fry the bacon in a casserole dish placed over a medium heat for 5 minutes, or until brown and crispy and the fat has rendered out. Remove the bacon with a slotted spoon and set aside. Add the onion, leek, thyme and bay leaves and sauté over a low heat for 6–8 minutes, until the onions have softened but not coloured. Add the flour and mix well. Slowly add the stock, about 100ml/3½fl oz at a time, stirring out any lumps.Add the potatoes and sweetcorn, topping up the pan with water to cover the vegetables, if necessary. Bring to the boil, then cover and simmer for about 15 minutes, until the potatoes are soft on the outside but still a little firm in the centre.Reduce the heat to low, add the cod and cockles and cook for 5 minutes, then remove the pot from the heat and allow to stand for 10 minutes. (The fish will finish cooking during this time). Gently stir in the cream, being careful not to break up the fish.To serve, fill the bread bowls with the chowder and top with the herbs and a heaped spoon of laverbread. Fry the bacon in a casserole dish placed over a medium heat for 5 minutes, or until brown and crispy and the fat has rendered out. Remove the bacon with a slotted spoon and set aside. Fry the bacon in a casserole dish placed over a medium heat for 5 minutes, or until brown and crispy and the fat has rendered out. Remove the bacon with a slotted spoon and set aside. Add the onion, leek, thyme and bay leaves and sauté over a low heat for 6–8 minutes, until the onions have softened but not coloured. Add the flour and mix well. Slowly add the stock, about 100ml/3½fl oz at a time, stirring out any lumps. Add the onion, leek, thyme and bay leaves and sauté over a low heat for 6–8 minutes, until the onions have softened but not coloured. Add the flour and mix well. Slowly add the stock, about 100ml/3½fl oz at a time, stirring out any lumps. Add the potatoes and sweetcorn, topping up the pan with water to cover the vegetables, if necessary. Bring to the boil, then cover and simmer for about 15 minutes, until the potatoes are soft on the outside but still a little firm in the centre. Add the potatoes and sweetcorn, topping up the pan with water to cover the vegetables, if necessary. Bring to the boil, then cover and simmer for about 15 minutes, until the potatoes are soft on the outside but still a little firm in the centre. Reduce the heat to low, add the cod and cockles and cook for 5 minutes, then remove the pot from the heat and allow to stand for 10 minutes. (The fish will finish cooking during this time). Reduce the heat to low, add the cod and cockles and cook for 5 minutes, then remove the pot from the heat and allow to stand for 10 minutes. (The fish will finish cooking during this time). Gently stir in the cream, being careful not to break up the fish. Gently stir in the cream, being careful not to break up the fish. To serve, fill the bread bowls with the chowder and top with the herbs and a heaped spoon of laverbread. To serve, fill the bread bowls with the chowder and top with the herbs and a heaped spoon of laverbread.
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"title": "Fish chowder with cockles, cod and laverbread recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Use cost-effective, sustainable fish to create a creamy, hearty soup that’s like a hug in a bread bowl. 5 rashers streaky bacon, roughly chopped1 onion, finely chopped1 leek, finely chopped2 garlic cloves, crushed6 sprigs fresh lemon thyme, leaves picked and finely chopped2 bay leaves200g/7oz cooked sweetcorn2 tbsp plain four1kg/2lb 4oz new potatoes, cut in half1.5 litres/2¾ pints chicken stock1.5kg/3lb 5oz line caught cod, or a firm fleshed white fish, deboned and skinned, chopped into chunks500g/1lb 2oz cockle meat100ml/3½fl oz double creamsea salt flakes and freshly ground black pepper 5 rashers streaky bacon, roughly chopped 1 onion, finely chopped 1 leek, finely chopped 2 garlic cloves, crushed 6 sprigs fresh lemon thyme, leaves picked and finely chopped 2 bay leaves 200g/7oz cooked sweetcorn 2 tbsp plain four 1kg/2lb 4oz new potatoes, cut in half 1.5 litres/2¾ pints chicken stock 1.5kg/3lb 5oz line caught cod, or a firm fleshed white fish, deboned and skinned, chopped into chunks 500g/1lb 2oz cockle meat 100ml/3½fl oz double cream sea salt flakes and freshly ground black pepper finely chopped chervil finely chopped chives 4 large crusty white rolls, top removed, bread hollowed out4 tsbsp lava bread finely chopped chervil finely chopped chives 4 large crusty white rolls, top removed, bread hollowed out 4 tsbsp lava bread Method Fry the bacon in a casserole dish placed over a medium heat for 5 minutes, or until brown and crispy and the fat has rendered out. Remove the bacon with a slotted spoon and set aside. Add the onion, leek, thyme and bay leaves and sauté over a low heat for 6–8 minutes, until the onions have softened but not coloured. Add the flour and mix well. Slowly add the stock, about 100ml/3½fl oz at a time, stirring out any lumps.Add the potatoes and sweetcorn, topping up the pan with water to cover the vegetables, if necessary. Bring to the boil, then cover and simmer for about 15 minutes, until the potatoes are soft on the outside but still a little firm in the centre.Reduce the heat to low, add the cod and cockles and cook for 5 minutes, then remove the pot from the heat and allow to stand for 10 minutes. (The fish will finish cooking during this time). Gently stir in the cream, being careful not to break up the fish.To serve, fill the bread bowls with the chowder and top with the herbs and a heaped spoon of laverbread. Fry the bacon in a casserole dish placed over a medium heat for 5 minutes, or until brown and crispy and the fat has rendered out. Remove the bacon with a slotted spoon and set aside. Fry the bacon in a casserole dish placed over a medium heat for 5 minutes, or until brown and crispy and the fat has rendered out. Remove the bacon with a slotted spoon and set aside. Add the onion, leek, thyme and bay leaves and sauté over a low heat for 6–8 minutes, until the onions have softened but not coloured. Add the flour and mix well. Slowly add the stock, about 100ml/3½fl oz at a time, stirring out any lumps. Add the onion, leek, thyme and bay leaves and sauté over a low heat for 6–8 minutes, until the onions have softened but not coloured. Add the flour and mix well. Slowly add the stock, about 100ml/3½fl oz at a time, stirring out any lumps. Add the potatoes and sweetcorn, topping up the pan with water to cover the vegetables, if necessary. Bring to the boil, then cover and simmer for about 15 minutes, until the potatoes are soft on the outside but still a little firm in the centre. Add the potatoes and sweetcorn, topping up the pan with water to cover the vegetables, if necessary. Bring to the boil, then cover and simmer for about 15 minutes, until the potatoes are soft on the outside but still a little firm in the centre. Reduce the heat to low, add the cod and cockles and cook for 5 minutes, then remove the pot from the heat and allow to stand for 10 minutes. (The fish will finish cooking during this time). Reduce the heat to low, add the cod and cockles and cook for 5 minutes, then remove the pot from the heat and allow to stand for 10 minutes. (The fish will finish cooking during this time). Gently stir in the cream, being careful not to break up the fish. Gently stir in the cream, being careful not to break up the fish. To serve, fill the bread bowls with the chowder and top with the herbs and a heaped spoon of laverbread. To serve, fill the bread bowls with the chowder and top with the herbs and a heaped spoon of laverbread."
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73901ac8ecb153109b9337e1bb6927a914a4c0f26f897a3a0d47189cc7cc3131
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Smoked haddock chowder recipe
An average of 5.0 out of 5 stars from 12 ratings 50g/2oz butter1 large onion, sliced4 rashers smoked bacon, sliced250ml/9fl oz whole milk200ml/7fl oz single cream300ml/½ pint fish stock1 baking potato, peeled, cut into cubes200g/7fl oz canned sweetcorn, drained450g/1lb smoked, undyed haddock, skin removed, cut into four pieces100g/3½oz spinach, shreddedsalt and freshly ground black pepper2 tbsp chopped parsley, to garnishcrusty bread, to serve 50g/2oz butter 1 large onion, sliced 4 rashers smoked bacon, sliced 250ml/9fl oz whole milk 200ml/7fl oz single cream 300ml/½ pint fish stock 1 baking potato, peeled, cut into cubes 200g/7fl oz canned sweetcorn, drained 450g/1lb smoked, undyed haddock, skin removed, cut into four pieces 100g/3½oz spinach, shredded salt and freshly ground black pepper 2 tbsp chopped parsley, to garnish crusty bread, to serve Method Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured.Add the bacon and cook for five more minutes.Add the milk, cream, stock and potatoes. Bring to boil, then reduce the heat to simmer for ten minutes.Place half of the sweetcorn into a food processor and blend to a rough paste.Add the puréed sweetcorn and the whole sweetcorn kernels to the soup and stir well.Add the haddock and cover the pan. Simmer for 8-10 minutes, until the haddock is completely cooked through.Add the spinach and season, to taste, with salt and freshly ground black pepper.To serve, pour into bowls, sprinkle with parsley and serve with crusty bread alongside. Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured. Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured. Add the bacon and cook for five more minutes. Add the bacon and cook for five more minutes. Add the milk, cream, stock and potatoes. Bring to boil, then reduce the heat to simmer for ten minutes. Add the milk, cream, stock and potatoes. Bring to boil, then reduce the heat to simmer for ten minutes. Place half of the sweetcorn into a food processor and blend to a rough paste. Place half of the sweetcorn into a food processor and blend to a rough paste. Add the puréed sweetcorn and the whole sweetcorn kernels to the soup and stir well. Add the puréed sweetcorn and the whole sweetcorn kernels to the soup and stir well. Add the haddock and cover the pan. Simmer for 8-10 minutes, until the haddock is completely cooked through. Add the haddock and cover the pan. Simmer for 8-10 minutes, until the haddock is completely cooked through. Add the spinach and season, to taste, with salt and freshly ground black pepper. Add the spinach and season, to taste, with salt and freshly ground black pepper. To serve, pour into bowls, sprinkle with parsley and serve with crusty bread alongside. To serve, pour into bowls, sprinkle with parsley and serve with crusty bread alongside.
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"title": "Smoked haddock chowder recipe",
"content": "An average of 5.0 out of 5 stars from 12 ratings 50g/2oz butter1 large onion, sliced4 rashers smoked bacon, sliced250ml/9fl oz whole milk200ml/7fl oz single cream300ml/½ pint fish stock1 baking potato, peeled, cut into cubes200g/7fl oz canned sweetcorn, drained450g/1lb smoked, undyed haddock, skin removed, cut into four pieces100g/3½oz spinach, shreddedsalt and freshly ground black pepper2 tbsp chopped parsley, to garnishcrusty bread, to serve 50g/2oz butter 1 large onion, sliced 4 rashers smoked bacon, sliced 250ml/9fl oz whole milk 200ml/7fl oz single cream 300ml/½ pint fish stock 1 baking potato, peeled, cut into cubes 200g/7fl oz canned sweetcorn, drained 450g/1lb smoked, undyed haddock, skin removed, cut into four pieces 100g/3½oz spinach, shredded salt and freshly ground black pepper 2 tbsp chopped parsley, to garnish crusty bread, to serve Method Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured.Add the bacon and cook for five more minutes.Add the milk, cream, stock and potatoes. Bring to boil, then reduce the heat to simmer for ten minutes.Place half of the sweetcorn into a food processor and blend to a rough paste.Add the puréed sweetcorn and the whole sweetcorn kernels to the soup and stir well.Add the haddock and cover the pan. Simmer for 8-10 minutes, until the haddock is completely cooked through.Add the spinach and season, to taste, with salt and freshly ground black pepper.To serve, pour into bowls, sprinkle with parsley and serve with crusty bread alongside. Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured. Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured. Add the bacon and cook for five more minutes. Add the bacon and cook for five more minutes. Add the milk, cream, stock and potatoes. Bring to boil, then reduce the heat to simmer for ten minutes. Add the milk, cream, stock and potatoes. Bring to boil, then reduce the heat to simmer for ten minutes. Place half of the sweetcorn into a food processor and blend to a rough paste. Place half of the sweetcorn into a food processor and blend to a rough paste. Add the puréed sweetcorn and the whole sweetcorn kernels to the soup and stir well. Add the puréed sweetcorn and the whole sweetcorn kernels to the soup and stir well. Add the haddock and cover the pan. Simmer for 8-10 minutes, until the haddock is completely cooked through. Add the haddock and cover the pan. Simmer for 8-10 minutes, until the haddock is completely cooked through. Add the spinach and season, to taste, with salt and freshly ground black pepper. Add the spinach and season, to taste, with salt and freshly ground black pepper. To serve, pour into bowls, sprinkle with parsley and serve with crusty bread alongside. To serve, pour into bowls, sprinkle with parsley and serve with crusty bread alongside."
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Clam chowder in sourdough bowls recipe
An average of 5.0 out of 5 stars from 1 rating Chowders served in what the French call ‘en croustade’ are a bit of a speciality in California, though this white chowder would have originated in New England. I have written a few recipes for chowder in my time and as I’m not in the clam capital of the world I have made this with some white fish as well, as otherwise it takes a lot of clams. 6 sourdough rolls or crusty rolls (roughly12cm/4½in diameter), tops removed, dough scooped out and discarded1kg/2lb 4oz fresh clams, scrubbed225g/8oz waxy potatoes, peeled and diced into 1.5cm/⅝in cubes40g/1½oz unsalted butter75g/2¾oz smoked streaky bacon, finely chopped1 small onion or banana shallot, finely chopped1 leek, cleaned, halved lengthways and finely chopped2 sticks celery, roughly chopped30g/1oz plain flour500ml/18fl oz whole milk200ml/7fl oz double cream1 bay leaf200g/7oz cod fillet (or other white fish), skin removed, cut into 2cm/¾in pieces1 tsp salt10 turns black peppermillpinch freshly grated nutmegsmall handful flat-leaf parsley or chives, roughly chopped, to serve 6 sourdough rolls or crusty rolls (roughly12cm/4½in diameter), tops removed, dough scooped out and discarded 1kg/2lb 4oz fresh clams, scrubbed 225g/8oz waxy potatoes, peeled and diced into 1.5cm/⅝in cubes 40g/1½oz unsalted butter 75g/2¾oz smoked streaky bacon, finely chopped 1 small onion or banana shallot, finely chopped 1 leek, cleaned, halved lengthways and finely chopped 2 sticks celery, roughly chopped 30g/1oz plain flour 500ml/18fl oz whole milk 200ml/7fl oz double cream 1 bay leaf 200g/7oz cod fillet (or other white fish), skin removed, cut into 2cm/¾in pieces 1 tsp salt 10 turns black peppermill pinch freshly grated nutmeg small handful flat-leaf parsley or chives, roughly chopped, to serve Method Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams, reserving the cooking liquor. When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring a saucepan of salted water to the boil and cook the potatoes for 5–10 minutes until tender. Drain and set aside. Melt the butter in a large saucepan over a medium heat and fry the bacon, onion or shallot, leek and celery until soft. Stir in the plain flour and cook for 1 minute. Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and simmer for 5 minutes until the cod is cooked. Add the clam meat and season with the salt, pepper and nutmeg. Spoon the chowder into the hollowed-out bread rolls and garnish with chopped parsley or chives. Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams, reserving the cooking liquor. When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams, reserving the cooking liquor. When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring a saucepan of salted water to the boil and cook the potatoes for 5–10 minutes until tender. Drain and set aside. Bring a saucepan of salted water to the boil and cook the potatoes for 5–10 minutes until tender. Drain and set aside. Melt the butter in a large saucepan over a medium heat and fry the bacon, onion or shallot, leek and celery until soft. Stir in the plain flour and cook for 1 minute. Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and simmer for 5 minutes until the cod is cooked. Add the clam meat and season with the salt, pepper and nutmeg. Melt the butter in a large saucepan over a medium heat and fry the bacon, onion or shallot, leek and celery until soft. Stir in the plain flour and cook for 1 minute. Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and simmer for 5 minutes until the cod is cooked. Add the clam meat and season with the salt, pepper and nutmeg. Spoon the chowder into the hollowed-out bread rolls and garnish with chopped parsley or chives. Spoon the chowder into the hollowed-out bread rolls and garnish with chopped parsley or chives.
|
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Clam chowder in sourdough bowls recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Chowders served in what the French call ‘en croustade’ are a bit of a speciality in California, though this white chowder would have originated in New England. I have written a few recipes for chowder in my time and as I’m not in the clam capital of the world I have made this with some white fish as well, as otherwise it takes a lot of clams. 6 sourdough rolls or crusty rolls (roughly12cm/4½in diameter), tops removed, dough scooped out and discarded1kg/2lb 4oz fresh clams, scrubbed225g/8oz waxy potatoes, peeled and diced into 1.5cm/⅝in cubes40g/1½oz unsalted butter75g/2¾oz smoked streaky bacon, finely chopped1 small onion or banana shallot, finely chopped1 leek, cleaned, halved lengthways and finely chopped2 sticks celery, roughly chopped30g/1oz plain flour500ml/18fl oz whole milk200ml/7fl oz double cream1 bay leaf200g/7oz cod fillet (or other white fish), skin removed, cut into 2cm/¾in pieces1 tsp salt10 turns black peppermillpinch freshly grated nutmegsmall handful flat-leaf parsley or chives, roughly chopped, to serve 6 sourdough rolls or crusty rolls (roughly12cm/4½in diameter), tops removed, dough scooped out and discarded 1kg/2lb 4oz fresh clams, scrubbed 225g/8oz waxy potatoes, peeled and diced into 1.5cm/⅝in cubes 40g/1½oz unsalted butter 75g/2¾oz smoked streaky bacon, finely chopped 1 small onion or banana shallot, finely chopped 1 leek, cleaned, halved lengthways and finely chopped 2 sticks celery, roughly chopped 30g/1oz plain flour 500ml/18fl oz whole milk 200ml/7fl oz double cream 1 bay leaf 200g/7oz cod fillet (or other white fish), skin removed, cut into 2cm/¾in pieces 1 tsp salt 10 turns black peppermill pinch freshly grated nutmeg small handful flat-leaf parsley or chives, roughly chopped, to serve Method Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams, reserving the cooking liquor. When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring a saucepan of salted water to the boil and cook the potatoes for 5–10 minutes until tender. Drain and set aside. Melt the butter in a large saucepan over a medium heat and fry the bacon, onion or shallot, leek and celery until soft. Stir in the plain flour and cook for 1 minute. Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and simmer for 5 minutes until the cod is cooked. Add the clam meat and season with the salt, pepper and nutmeg. Spoon the chowder into the hollowed-out bread rolls and garnish with chopped parsley or chives. Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams, reserving the cooking liquor. When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring 250ml/9fl oz water to the boil in a large, shallow pan. Add the clams, place a lid on and allow steam for 3 –4 minutes until they open. Set a colander over a large bowl and drain the clams, reserving the cooking liquor. When the clams are cool enough to handle, remove the meat from the shells and set aside. Bring a saucepan of salted water to the boil and cook the potatoes for 5–10 minutes until tender. Drain and set aside. Bring a saucepan of salted water to the boil and cook the potatoes for 5–10 minutes until tender. Drain and set aside. Melt the butter in a large saucepan over a medium heat and fry the bacon, onion or shallot, leek and celery until soft. Stir in the plain flour and cook for 1 minute. Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and simmer for 5 minutes until the cod is cooked. Add the clam meat and season with the salt, pepper and nutmeg. Melt the butter in a large saucepan over a medium heat and fry the bacon, onion or shallot, leek and celery until soft. Stir in the plain flour and cook for 1 minute. Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and simmer for 5 minutes until the cod is cooked. Add the clam meat and season with the salt, pepper and nutmeg. Spoon the chowder into the hollowed-out bread rolls and garnish with chopped parsley or chives. Spoon the chowder into the hollowed-out bread rolls and garnish with chopped parsley or chives."
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463717391b52444280011d699582c1a1862f1ff99ecf86e9a713a015d8dcd61b
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Tiramisu ice cream cake recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_ice_cream_cake_26018_16x9.jpg With layers of salted caramel ice cream, coffee-dipped sponge fingers and coffee ice cream, this make-ahead ice cream cake is perfect for sharing with friends. You will need a 900g/2lb loaf tin, ideally with straight sides. 150ml/5fl oz espresso coffee2 tbsp Marsala wine or coffee liqueur500ml/18fl oz salted caramel ice cream200g/7oz sponge fingers3 tbsp coarsely grated chocolate750ml/26fl oz coffee ice cream4 tbsp caramel (such as Carnation caramel)1 tbsp cocoa powderchocolate sauce, to serve 150ml/5fl oz espresso coffee 2 tbsp Marsala wine or coffee liqueur 500ml/18fl oz salted caramel ice cream 200g/7oz sponge fingers 3 tbsp coarsely grated chocolate 750ml/26fl oz coffee ice cream 4 tbsp caramel (such as Carnation caramel) 1 tbsp cocoa powder chocolate sauce, to serve Method Line a 900g/2lb loaf tin with cling film.Mix the espresso with the marsala or coffee liqueur in a deep plate.Remove the caramel ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly. Meanwhile, one at a time, dip half of the sponge fingers into the coffee mixture and arrange neatly in the bottom of the lined loaf tin (depending on the shape of your tin, you may need to trim them to fit). Spoon the caramel ice cream on top and spread level with a palette knife. Scatter with the grated chocolate. Place in the freezer for 20 minutes.Remove the coffee ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly. Dip the remaining sponge fingers into the coffee mixture and arrange in the loaf tin on top of the grated chocolate. Spread the caramel on top of the biscuits and then spoon the coffee ice cream on top. Spread level, cover and return to the freezer for 2–3 hours or until firm.To serve, invert the tin onto a serving plate and remove the tin and cling film. Dust the top of the cake with cocoa. Slice and serve with chocolate sauce. Line a 900g/2lb loaf tin with cling film. Line a 900g/2lb loaf tin with cling film. Mix the espresso with the marsala or coffee liqueur in a deep plate. Mix the espresso with the marsala or coffee liqueur in a deep plate. Remove the caramel ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly. Remove the caramel ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly. Meanwhile, one at a time, dip half of the sponge fingers into the coffee mixture and arrange neatly in the bottom of the lined loaf tin (depending on the shape of your tin, you may need to trim them to fit). Spoon the caramel ice cream on top and spread level with a palette knife. Meanwhile, one at a time, dip half of the sponge fingers into the coffee mixture and arrange neatly in the bottom of the lined loaf tin (depending on the shape of your tin, you may need to trim them to fit). Spoon the caramel ice cream on top and spread level with a palette knife. Scatter with the grated chocolate. Place in the freezer for 20 minutes. Scatter with the grated chocolate. Place in the freezer for 20 minutes. Remove the coffee ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly. Remove the coffee ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly. Dip the remaining sponge fingers into the coffee mixture and arrange in the loaf tin on top of the grated chocolate. Spread the caramel on top of the biscuits and then spoon the coffee ice cream on top. Spread level, cover and return to the freezer for 2–3 hours or until firm. Dip the remaining sponge fingers into the coffee mixture and arrange in the loaf tin on top of the grated chocolate. Spread the caramel on top of the biscuits and then spoon the coffee ice cream on top. Spread level, cover and return to the freezer for 2–3 hours or until firm. To serve, invert the tin onto a serving plate and remove the tin and cling film. Dust the top of the cake with cocoa. Slice and serve with chocolate sauce. To serve, invert the tin onto a serving plate and remove the tin and cling film. Dust the top of the cake with cocoa. Slice and serve with chocolate sauce.
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"url": "https://www.bbc.co.uk/food/recipes/coffee_ice_cream_cake_26018",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tiramisu ice cream cake recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_ice_cream_cake_26018_16x9.jpg With layers of salted caramel ice cream, coffee-dipped sponge fingers and coffee ice cream, this make-ahead ice cream cake is perfect for sharing with friends. You will need a 900g/2lb loaf tin, ideally with straight sides. 150ml/5fl oz espresso coffee2 tbsp Marsala wine or coffee liqueur500ml/18fl oz salted caramel ice cream200g/7oz sponge fingers3 tbsp coarsely grated chocolate750ml/26fl oz coffee ice cream4 tbsp caramel (such as Carnation caramel)1 tbsp cocoa powderchocolate sauce, to serve 150ml/5fl oz espresso coffee 2 tbsp Marsala wine or coffee liqueur 500ml/18fl oz salted caramel ice cream 200g/7oz sponge fingers 3 tbsp coarsely grated chocolate 750ml/26fl oz coffee ice cream 4 tbsp caramel (such as Carnation caramel) 1 tbsp cocoa powder chocolate sauce, to serve Method Line a 900g/2lb loaf tin with cling film.Mix the espresso with the marsala or coffee liqueur in a deep plate.Remove the caramel ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly. Meanwhile, one at a time, dip half of the sponge fingers into the coffee mixture and arrange neatly in the bottom of the lined loaf tin (depending on the shape of your tin, you may need to trim them to fit). Spoon the caramel ice cream on top and spread level with a palette knife. Scatter with the grated chocolate. Place in the freezer for 20 minutes.Remove the coffee ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly. Dip the remaining sponge fingers into the coffee mixture and arrange in the loaf tin on top of the grated chocolate. Spread the caramel on top of the biscuits and then spoon the coffee ice cream on top. Spread level, cover and return to the freezer for 2–3 hours or until firm.To serve, invert the tin onto a serving plate and remove the tin and cling film. Dust the top of the cake with cocoa. Slice and serve with chocolate sauce. Line a 900g/2lb loaf tin with cling film. Line a 900g/2lb loaf tin with cling film. Mix the espresso with the marsala or coffee liqueur in a deep plate. Mix the espresso with the marsala or coffee liqueur in a deep plate. Remove the caramel ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly. Remove the caramel ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly. Meanwhile, one at a time, dip half of the sponge fingers into the coffee mixture and arrange neatly in the bottom of the lined loaf tin (depending on the shape of your tin, you may need to trim them to fit). Spoon the caramel ice cream on top and spread level with a palette knife. Meanwhile, one at a time, dip half of the sponge fingers into the coffee mixture and arrange neatly in the bottom of the lined loaf tin (depending on the shape of your tin, you may need to trim them to fit). Spoon the caramel ice cream on top and spread level with a palette knife. Scatter with the grated chocolate. Place in the freezer for 20 minutes. Scatter with the grated chocolate. Place in the freezer for 20 minutes. Remove the coffee ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly. Remove the coffee ice cream from the freezer and leave at room temperature for 10–15 minutes to soften slightly. Dip the remaining sponge fingers into the coffee mixture and arrange in the loaf tin on top of the grated chocolate. Spread the caramel on top of the biscuits and then spoon the coffee ice cream on top. Spread level, cover and return to the freezer for 2–3 hours or until firm. Dip the remaining sponge fingers into the coffee mixture and arrange in the loaf tin on top of the grated chocolate. Spread the caramel on top of the biscuits and then spoon the coffee ice cream on top. Spread level, cover and return to the freezer for 2–3 hours or until firm. To serve, invert the tin onto a serving plate and remove the tin and cling film. Dust the top of the cake with cocoa. Slice and serve with chocolate sauce. To serve, invert the tin onto a serving plate and remove the tin and cling film. Dust the top of the cake with cocoa. Slice and serve with chocolate sauce."
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546ccd06610d5e38b999650ce99a8cd009d417f6b4c5fe81000d911e8294aec5
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Strawberry frozen yoghurt recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_frozen_50789_16x9.jpg Fresh strawberries bring the taste of summer to this frozen yoghurt. It’s lighter than dairy ice cream and it contains one of your five-a-day! 125g/4½oz caster sugar½ vanilla pod2 strips lemon zest500g/1lb 2oz ripe strawberries, hulled, roughly chopped500g/1b 2oz full-fat Greek-style yoghurt4 tbsp crème fraîche 125g/4½oz caster sugar ½ vanilla pod 2 strips lemon zest 500g/1lb 2oz ripe strawberries, hulled, roughly chopped 500g/1b 2oz full-fat Greek-style yoghurt 4 tbsp crème fraîche Method Put the sugar, vanilla pod, lemon zest and 200ml/7fl oz water into a small saucepan and slowly bring to the boil, stirring occasionally, until the sugar has dissolved. Simmer gently for 4–5 minutes until slightly thickened. Remove from the heat and leave to cool.Put the strawberries in a food processor or blender and whizz until smooth. Pour the purée into a bowl, add the yoghurt and crème fraîche and mix until smooth. Strain the sugar syrup into the mixture and whisk to combine.Churn in an ice cream machine according to the manufacturer’s instructions, transfer to an airtight container and freeze. Alternatively, pour into a freezer-proof container with a lid and freeze for about 2 hours. Remove from the freezer and whisk or blend the mixture until smooth. Return to the freezer for a further hour then whisk again. Repeat after another hour then return to the freezer.Transfer the frozen yoghurt to the fridge to soften for 20 minutes before serving. Put the sugar, vanilla pod, lemon zest and 200ml/7fl oz water into a small saucepan and slowly bring to the boil, stirring occasionally, until the sugar has dissolved. Simmer gently for 4–5 minutes until slightly thickened. Remove from the heat and leave to cool. Put the sugar, vanilla pod, lemon zest and 200ml/7fl oz water into a small saucepan and slowly bring to the boil, stirring occasionally, until the sugar has dissolved. Simmer gently for 4–5 minutes until slightly thickened. Remove from the heat and leave to cool. Put the strawberries in a food processor or blender and whizz until smooth. Pour the purée into a bowl, add the yoghurt and crème fraîche and mix until smooth. Strain the sugar syrup into the mixture and whisk to combine. Put the strawberries in a food processor or blender and whizz until smooth. Pour the purée into a bowl, add the yoghurt and crème fraîche and mix until smooth. Strain the sugar syrup into the mixture and whisk to combine. Churn in an ice cream machine according to the manufacturer’s instructions, transfer to an airtight container and freeze. Alternatively, pour into a freezer-proof container with a lid and freeze for about 2 hours. Remove from the freezer and whisk or blend the mixture until smooth. Return to the freezer for a further hour then whisk again. Repeat after another hour then return to the freezer. Churn in an ice cream machine according to the manufacturer’s instructions, transfer to an airtight container and freeze. Alternatively, pour into a freezer-proof container with a lid and freeze for about 2 hours. Remove from the freezer and whisk or blend the mixture until smooth. Return to the freezer for a further hour then whisk again. Repeat after another hour then return to the freezer. Transfer the frozen yoghurt to the fridge to soften for 20 minutes before serving. Transfer the frozen yoghurt to the fridge to soften for 20 minutes before serving. Recipe tips Frozen yoghurt freezes a little more solid than dairy ice cream due to the lower fat content – therefore it’s best made in an ice cream machine, but it can easily be made without. To make popsicles, once you have whisked the mixture a couple of times, spoon it into popsicle moulds and freeze until set.
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"title": "Strawberry frozen yoghurt recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_frozen_50789_16x9.jpg Fresh strawberries bring the taste of summer to this frozen yoghurt. It’s lighter than dairy ice cream and it contains one of your five-a-day! 125g/4½oz caster sugar½ vanilla pod2 strips lemon zest500g/1lb 2oz ripe strawberries, hulled, roughly chopped500g/1b 2oz full-fat Greek-style yoghurt4 tbsp crème fraîche 125g/4½oz caster sugar ½ vanilla pod 2 strips lemon zest 500g/1lb 2oz ripe strawberries, hulled, roughly chopped 500g/1b 2oz full-fat Greek-style yoghurt 4 tbsp crème fraîche Method Put the sugar, vanilla pod, lemon zest and 200ml/7fl oz water into a small saucepan and slowly bring to the boil, stirring occasionally, until the sugar has dissolved. Simmer gently for 4–5 minutes until slightly thickened. Remove from the heat and leave to cool.Put the strawberries in a food processor or blender and whizz until smooth. Pour the purée into a bowl, add the yoghurt and crème fraîche and mix until smooth. Strain the sugar syrup into the mixture and whisk to combine.Churn in an ice cream machine according to the manufacturer’s instructions, transfer to an airtight container and freeze. Alternatively, pour into a freezer-proof container with a lid and freeze for about 2 hours. Remove from the freezer and whisk or blend the mixture until smooth. Return to the freezer for a further hour then whisk again. Repeat after another hour then return to the freezer.Transfer the frozen yoghurt to the fridge to soften for 20 minutes before serving. Put the sugar, vanilla pod, lemon zest and 200ml/7fl oz water into a small saucepan and slowly bring to the boil, stirring occasionally, until the sugar has dissolved. Simmer gently for 4–5 minutes until slightly thickened. Remove from the heat and leave to cool. Put the sugar, vanilla pod, lemon zest and 200ml/7fl oz water into a small saucepan and slowly bring to the boil, stirring occasionally, until the sugar has dissolved. Simmer gently for 4–5 minutes until slightly thickened. Remove from the heat and leave to cool. Put the strawberries in a food processor or blender and whizz until smooth. Pour the purée into a bowl, add the yoghurt and crème fraîche and mix until smooth. Strain the sugar syrup into the mixture and whisk to combine. Put the strawberries in a food processor or blender and whizz until smooth. Pour the purée into a bowl, add the yoghurt and crème fraîche and mix until smooth. Strain the sugar syrup into the mixture and whisk to combine. Churn in an ice cream machine according to the manufacturer’s instructions, transfer to an airtight container and freeze. Alternatively, pour into a freezer-proof container with a lid and freeze for about 2 hours. Remove from the freezer and whisk or blend the mixture until smooth. Return to the freezer for a further hour then whisk again. Repeat after another hour then return to the freezer. Churn in an ice cream machine according to the manufacturer’s instructions, transfer to an airtight container and freeze. Alternatively, pour into a freezer-proof container with a lid and freeze for about 2 hours. Remove from the freezer and whisk or blend the mixture until smooth. Return to the freezer for a further hour then whisk again. Repeat after another hour then return to the freezer. Transfer the frozen yoghurt to the fridge to soften for 20 minutes before serving. Transfer the frozen yoghurt to the fridge to soften for 20 minutes before serving. Recipe tips Frozen yoghurt freezes a little more solid than dairy ice cream due to the lower fat content – therefore it’s best made in an ice cream machine, but it can easily be made without. To make popsicles, once you have whisked the mixture a couple of times, spoon it into popsicle moulds and freeze until set."
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eb9257b834184b7a9c317caef0a6084b05a6a0be8f444d823d7cc46aeecb0faf
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Coffee granita recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/coffee_granita_02612_16x9.jpg Cool down after dinner with an Italian-style coffee granita. 600ml/1 pint strong, hot espresso coffee 120g/4oz caster sugar 600ml/1 pint strong, hot espresso coffee 120g/4oz caster sugar 300ml/10fl oz double cream1 vanilla pod, split lengthway, seeds scraped out1 tbsp icing sugar 300ml/10fl oz double cream 1 vanilla pod, split lengthway, seeds scraped out 1 tbsp icing sugar Method Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer. Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool. Pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer Have another look again in about 20 minutes and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, tip the granita into a plastic, lidded box and store in the freezer until needed. Place the cream, vanilla and icing sugar in a large bowl. Add a handful of crushed ice and whip the mixture until a dropping consistency.Serve the granita in pre-chilled glasses with the whipped cream mixture. Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer. Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer. Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool. Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool. Pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer Pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer Have another look again in about 20 minutes and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, tip the granita into a plastic, lidded box and store in the freezer until needed. Have another look again in about 20 minutes and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, tip the granita into a plastic, lidded box and store in the freezer until needed. Place the cream, vanilla and icing sugar in a large bowl. Add a handful of crushed ice and whip the mixture until a dropping consistency. Place the cream, vanilla and icing sugar in a large bowl. Add a handful of crushed ice and whip the mixture until a dropping consistency. Serve the granita in pre-chilled glasses with the whipped cream mixture. Serve the granita in pre-chilled glasses with the whipped cream mixture.
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/coffee_granita_02612_16x9.jpg Cool down after dinner with an Italian-style coffee granita. 600ml/1 pint strong, hot espresso coffee 120g/4oz caster sugar 600ml/1 pint strong, hot espresso coffee 120g/4oz caster sugar 300ml/10fl oz double cream1 vanilla pod, split lengthway, seeds scraped out1 tbsp icing sugar 300ml/10fl oz double cream 1 vanilla pod, split lengthway, seeds scraped out 1 tbsp icing sugar Method Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer. Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool. Pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer Have another look again in about 20 minutes and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, tip the granita into a plastic, lidded box and store in the freezer until needed. Place the cream, vanilla and icing sugar in a large bowl. Add a handful of crushed ice and whip the mixture until a dropping consistency.Serve the granita in pre-chilled glasses with the whipped cream mixture. Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer. Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer. Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool. Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool. Pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer Pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer Have another look again in about 20 minutes and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, tip the granita into a plastic, lidded box and store in the freezer until needed. Have another look again in about 20 minutes and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, tip the granita into a plastic, lidded box and store in the freezer until needed. Place the cream, vanilla and icing sugar in a large bowl. Add a handful of crushed ice and whip the mixture until a dropping consistency. Place the cream, vanilla and icing sugar in a large bowl. Add a handful of crushed ice and whip the mixture until a dropping consistency. Serve the granita in pre-chilled glasses with the whipped cream mixture. Serve the granita in pre-chilled glasses with the whipped cream mixture."
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95e52b77bc89a3c115b294d7a0473a62059debaf1c2efe22cb03de0478398d5e
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Orange and mango ice lollies recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_and_mango_ice_09346_16x9.jpg These easy orange and mango ice lollies are a refreshing summer treat for kids and adults alike - perfect to enjoy outside when the weather is warm. For this recipe, you will need lolly moulds, lolly sticks and a blender. 150g/5½oz ripe mango, diced (about 1 large mango)300ml/10fl oz freshly squeezed orange juice 150g/5½oz ripe mango, diced (about 1 large mango) 300ml/10fl oz freshly squeezed orange juice Method Tip the mango into a blender and add the orange juice. Blend on high speed for about 1 minute until completely smooth. Alternatively, you can combine the ingredients using a hand-held stick blender.Pour the mixture into ice lolly moulds and freeze for about 2 hours, until half frozen. Push a lolly stick into the middle of each ice lolly, then return to the freezer for about 2 hours, until frozen solid.To serve, dip the moulds briefly into a jug of hot water to release the lollies. Tip the mango into a blender and add the orange juice. Blend on high speed for about 1 minute until completely smooth. Alternatively, you can combine the ingredients using a hand-held stick blender. Tip the mango into a blender and add the orange juice. Blend on high speed for about 1 minute until completely smooth. Alternatively, you can combine the ingredients using a hand-held stick blender. Pour the mixture into ice lolly moulds and freeze for about 2 hours, until half frozen. Push a lolly stick into the middle of each ice lolly, then return to the freezer for about 2 hours, until frozen solid. Pour the mixture into ice lolly moulds and freeze for about 2 hours, until half frozen. Push a lolly stick into the middle of each ice lolly, then return to the freezer for about 2 hours, until frozen solid. To serve, dip the moulds briefly into a jug of hot water to release the lollies. To serve, dip the moulds briefly into a jug of hot water to release the lollies. Recipe tips If you want to jazz up the flavour, add the juice of ½ lime or lemon or the strained juice of 1 large passionfruit. A dash of elderflower cordial would also make a lovely addition.
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"title": "Orange and mango ice lollies 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/orange_and_mango_ice_09346_16x9.jpg These easy orange and mango ice lollies are a refreshing summer treat for kids and adults alike - perfect to enjoy outside when the weather is warm. For this recipe, you will need lolly moulds, lolly sticks and a blender. 150g/5½oz ripe mango, diced (about 1 large mango)300ml/10fl oz freshly squeezed orange juice 150g/5½oz ripe mango, diced (about 1 large mango) 300ml/10fl oz freshly squeezed orange juice Method Tip the mango into a blender and add the orange juice. Blend on high speed for about 1 minute until completely smooth. Alternatively, you can combine the ingredients using a hand-held stick blender.Pour the mixture into ice lolly moulds and freeze for about 2 hours, until half frozen. Push a lolly stick into the middle of each ice lolly, then return to the freezer for about 2 hours, until frozen solid.To serve, dip the moulds briefly into a jug of hot water to release the lollies. Tip the mango into a blender and add the orange juice. Blend on high speed for about 1 minute until completely smooth. Alternatively, you can combine the ingredients using a hand-held stick blender. Tip the mango into a blender and add the orange juice. Blend on high speed for about 1 minute until completely smooth. Alternatively, you can combine the ingredients using a hand-held stick blender. Pour the mixture into ice lolly moulds and freeze for about 2 hours, until half frozen. Push a lolly stick into the middle of each ice lolly, then return to the freezer for about 2 hours, until frozen solid. Pour the mixture into ice lolly moulds and freeze for about 2 hours, until half frozen. Push a lolly stick into the middle of each ice lolly, then return to the freezer for about 2 hours, until frozen solid. To serve, dip the moulds briefly into a jug of hot water to release the lollies. To serve, dip the moulds briefly into a jug of hot water to release the lollies. Recipe tips If you want to jazz up the flavour, add the juice of ½ lime or lemon or the strained juice of 1 large passionfruit. A dash of elderflower cordial would also make a lovely addition."
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8c59acaac77a434b2e6e8039a471ba902c1272192159296de6e133114d53c43c
|
Easy peach ice lollies recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peaches_and_cream_ice_09546_16x9.jpg These easy-to-make ice lollies taste like fresh peaches and cream, but use convenient tinned fruit and healthier natural yoghurt. Share with the family on a hot summer afternoon for smiles all round! For this recipe, you will need lolly moulds, lolly sticks and a blender. 400g tin peach halves in juice1 lime, juice only300g/10½oz natural yoghurt1 tbsp runny honey or agave syrup1 tsp vanilla bean paste 400g tin peach halves in juice 1 lime, juice only 300g/10½oz natural yoghurt 1 tbsp runny honey or agave syrup 1 tsp vanilla bean paste Method Drain the peaches through a sieve into a bowl to keep the juice. Tip the peaches and 3 tablespoons of the juice into a blender, add the lime juice and whizz until completely smooth. Alternatively, you can combine these ingredients using a hand-held stick blender.In a bowl, mix together the yoghurt, honey and vanilla paste.Spoon a tablespoon of the peach purée into each ice lolly mould, followed by a tablespoon of the yoghurt mixture. Continue adding alternate spoonfuls of peaches and yoghurt into the moulds until they are almost full. The mixture will expand slightly once frozen, so don’t fill the moulds all the way to the top. Using a knife, lightly ripple the mixtures together in the moulds.Cover and freeze for about 2 hours, until nearly frozen. Push a lolly stick into each half-frozen ice lolly. Return to the freezer for about 2 hours, until frozen solid. To serve, dip the moulds briefly into a jug of hot water to release the lollies. Drain the peaches through a sieve into a bowl to keep the juice. Tip the peaches and 3 tablespoons of the juice into a blender, add the lime juice and whizz until completely smooth. Alternatively, you can combine these ingredients using a hand-held stick blender. Drain the peaches through a sieve into a bowl to keep the juice. Tip the peaches and 3 tablespoons of the juice into a blender, add the lime juice and whizz until completely smooth. Alternatively, you can combine these ingredients using a hand-held stick blender. In a bowl, mix together the yoghurt, honey and vanilla paste. In a bowl, mix together the yoghurt, honey and vanilla paste. Spoon a tablespoon of the peach purée into each ice lolly mould, followed by a tablespoon of the yoghurt mixture. Continue adding alternate spoonfuls of peaches and yoghurt into the moulds until they are almost full. The mixture will expand slightly once frozen, so don’t fill the moulds all the way to the top. Using a knife, lightly ripple the mixtures together in the moulds. Spoon a tablespoon of the peach purée into each ice lolly mould, followed by a tablespoon of the yoghurt mixture. Continue adding alternate spoonfuls of peaches and yoghurt into the moulds until they are almost full. The mixture will expand slightly once frozen, so don’t fill the moulds all the way to the top. Using a knife, lightly ripple the mixtures together in the moulds. Cover and freeze for about 2 hours, until nearly frozen. Push a lolly stick into each half-frozen ice lolly. Return to the freezer for about 2 hours, until frozen solid. Cover and freeze for about 2 hours, until nearly frozen. Push a lolly stick into each half-frozen ice lolly. Return to the freezer for about 2 hours, until frozen solid. To serve, dip the moulds briefly into a jug of hot water to release the lollies. To serve, dip the moulds briefly into a jug of hot water to release the lollies. Recipe tips If following a plant-based diet, simply use dairy-free yoghurt and swap the honey for agave syrup.
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"title": "Easy peach ice lollies recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peaches_and_cream_ice_09546_16x9.jpg These easy-to-make ice lollies taste like fresh peaches and cream, but use convenient tinned fruit and healthier natural yoghurt. Share with the family on a hot summer afternoon for smiles all round! For this recipe, you will need lolly moulds, lolly sticks and a blender. 400g tin peach halves in juice1 lime, juice only300g/10½oz natural yoghurt1 tbsp runny honey or agave syrup1 tsp vanilla bean paste 400g tin peach halves in juice 1 lime, juice only 300g/10½oz natural yoghurt 1 tbsp runny honey or agave syrup 1 tsp vanilla bean paste Method Drain the peaches through a sieve into a bowl to keep the juice. Tip the peaches and 3 tablespoons of the juice into a blender, add the lime juice and whizz until completely smooth. Alternatively, you can combine these ingredients using a hand-held stick blender.In a bowl, mix together the yoghurt, honey and vanilla paste.Spoon a tablespoon of the peach purée into each ice lolly mould, followed by a tablespoon of the yoghurt mixture. Continue adding alternate spoonfuls of peaches and yoghurt into the moulds until they are almost full. The mixture will expand slightly once frozen, so don’t fill the moulds all the way to the top. Using a knife, lightly ripple the mixtures together in the moulds.Cover and freeze for about 2 hours, until nearly frozen. Push a lolly stick into each half-frozen ice lolly. Return to the freezer for about 2 hours, until frozen solid. To serve, dip the moulds briefly into a jug of hot water to release the lollies. Drain the peaches through a sieve into a bowl to keep the juice. Tip the peaches and 3 tablespoons of the juice into a blender, add the lime juice and whizz until completely smooth. Alternatively, you can combine these ingredients using a hand-held stick blender. Drain the peaches through a sieve into a bowl to keep the juice. Tip the peaches and 3 tablespoons of the juice into a blender, add the lime juice and whizz until completely smooth. Alternatively, you can combine these ingredients using a hand-held stick blender. In a bowl, mix together the yoghurt, honey and vanilla paste. In a bowl, mix together the yoghurt, honey and vanilla paste. Spoon a tablespoon of the peach purée into each ice lolly mould, followed by a tablespoon of the yoghurt mixture. Continue adding alternate spoonfuls of peaches and yoghurt into the moulds until they are almost full. The mixture will expand slightly once frozen, so don’t fill the moulds all the way to the top. Using a knife, lightly ripple the mixtures together in the moulds. Spoon a tablespoon of the peach purée into each ice lolly mould, followed by a tablespoon of the yoghurt mixture. Continue adding alternate spoonfuls of peaches and yoghurt into the moulds until they are almost full. The mixture will expand slightly once frozen, so don’t fill the moulds all the way to the top. Using a knife, lightly ripple the mixtures together in the moulds. Cover and freeze for about 2 hours, until nearly frozen. Push a lolly stick into each half-frozen ice lolly. Return to the freezer for about 2 hours, until frozen solid. Cover and freeze for about 2 hours, until nearly frozen. Push a lolly stick into each half-frozen ice lolly. Return to the freezer for about 2 hours, until frozen solid. To serve, dip the moulds briefly into a jug of hot water to release the lollies. To serve, dip the moulds briefly into a jug of hot water to release the lollies. Recipe tips If following a plant-based diet, simply use dairy-free yoghurt and swap the honey for agave syrup."
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ee43eca88f80220bc1eee24d97e4ff86278832a23739aa7d0433d4843cb08c34
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Gin and tonic granita recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_and_tonic_granita_18303_16x9.jpg This light, and slightly boozy dessert is the perfect way to finish a heavy meal. The apple caramel adds a sweetness to an otherwise sharp, refreshing dish. 220g/8oz caster sugar170ml/6fl oz good quality gin500ml/18fl oz tonic1 lemon, juice only2 Bramley apples, peeled and grated500ml/18fl oz apple juice50g/1¾oz butter2 Braeburn apples, diced 220g/8oz caster sugar 170ml/6fl oz good quality gin 500ml/18fl oz tonic 1 lemon, juice only 2 Bramley apples, peeled and grated 500ml/18fl oz apple juice 50g/1¾oz butter 2 Braeburn apples, diced Method Bring 120ml/4fl oz water and the caster sugar to the boil. Once the sugar has dissolved, remove from the heat. Add the gin, tonic, lemon juice and the grated Bramley apple. Set aside to cool completely, then pour the mixture into a plastic freezer-proof container and place in the freezer.Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours).To make an apple caramel, heat the apple juice until reduced in volume to a thick caramel (this will take approximately 45 minutes). Remove from the heat and whisk in the butter. Leave to cool.To serve, remove the granita from the freezer and break up with a fork to create a ‘slush puppy’ texture. Sprinkle the diced Braeburn apple on top and serve with the apple caramel. Bring 120ml/4fl oz water and the caster sugar to the boil. Once the sugar has dissolved, remove from the heat. Add the gin, tonic, lemon juice and the grated Bramley apple. Set aside to cool completely, then pour the mixture into a plastic freezer-proof container and place in the freezer. Bring 120ml/4fl oz water and the caster sugar to the boil. Once the sugar has dissolved, remove from the heat. Add the gin, tonic, lemon juice and the grated Bramley apple. Set aside to cool completely, then pour the mixture into a plastic freezer-proof container and place in the freezer. Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours). Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours). To make an apple caramel, heat the apple juice until reduced in volume to a thick caramel (this will take approximately 45 minutes). Remove from the heat and whisk in the butter. Leave to cool. To make an apple caramel, heat the apple juice until reduced in volume to a thick caramel (this will take approximately 45 minutes). Remove from the heat and whisk in the butter. Leave to cool. To serve, remove the granita from the freezer and break up with a fork to create a ‘slush puppy’ texture. Sprinkle the diced Braeburn apple on top and serve with the apple caramel. To serve, remove the granita from the freezer and break up with a fork to create a ‘slush puppy’ texture. Sprinkle the diced Braeburn apple on top and serve with the apple caramel.
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"url": "https://www.bbc.co.uk/food/recipes/gin_and_tonic_granita_18303",
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"title": "Gin and tonic granita recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_and_tonic_granita_18303_16x9.jpg This light, and slightly boozy dessert is the perfect way to finish a heavy meal. The apple caramel adds a sweetness to an otherwise sharp, refreshing dish. 220g/8oz caster sugar170ml/6fl oz good quality gin500ml/18fl oz tonic1 lemon, juice only2 Bramley apples, peeled and grated500ml/18fl oz apple juice50g/1¾oz butter2 Braeburn apples, diced 220g/8oz caster sugar 170ml/6fl oz good quality gin 500ml/18fl oz tonic 1 lemon, juice only 2 Bramley apples, peeled and grated 500ml/18fl oz apple juice 50g/1¾oz butter 2 Braeburn apples, diced Method Bring 120ml/4fl oz water and the caster sugar to the boil. Once the sugar has dissolved, remove from the heat. Add the gin, tonic, lemon juice and the grated Bramley apple. Set aside to cool completely, then pour the mixture into a plastic freezer-proof container and place in the freezer.Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours).To make an apple caramel, heat the apple juice until reduced in volume to a thick caramel (this will take approximately 45 minutes). Remove from the heat and whisk in the butter. Leave to cool.To serve, remove the granita from the freezer and break up with a fork to create a ‘slush puppy’ texture. Sprinkle the diced Braeburn apple on top and serve with the apple caramel. Bring 120ml/4fl oz water and the caster sugar to the boil. Once the sugar has dissolved, remove from the heat. Add the gin, tonic, lemon juice and the grated Bramley apple. Set aside to cool completely, then pour the mixture into a plastic freezer-proof container and place in the freezer. Bring 120ml/4fl oz water and the caster sugar to the boil. Once the sugar has dissolved, remove from the heat. Add the gin, tonic, lemon juice and the grated Bramley apple. Set aside to cool completely, then pour the mixture into a plastic freezer-proof container and place in the freezer. Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours). Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours). To make an apple caramel, heat the apple juice until reduced in volume to a thick caramel (this will take approximately 45 minutes). Remove from the heat and whisk in the butter. Leave to cool. To make an apple caramel, heat the apple juice until reduced in volume to a thick caramel (this will take approximately 45 minutes). Remove from the heat and whisk in the butter. Leave to cool. To serve, remove the granita from the freezer and break up with a fork to create a ‘slush puppy’ texture. Sprinkle the diced Braeburn apple on top and serve with the apple caramel. To serve, remove the granita from the freezer and break up with a fork to create a ‘slush puppy’ texture. Sprinkle the diced Braeburn apple on top and serve with the apple caramel."
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f0e88805ff5d7ba2d0d16a8ab32ed2bee149d188c9387a5b3b2d791a23f16119
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Watermelon ice lollies recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/watermelonicelollies_89302_16x9.jpg These watermelon ice lollies are deliciously refreshing and perfect for cooling down on a hot summer day. The recipe will fill 8 medium-sized moulds but may make more if your moulds are smaller. 125g/4oz caster sugar125ml/4oz water1 vanilla pod, seeds only600ml/1 pint watermelon juice (made from the flesh of 1 watermelon, seeds removed, blended and sieved)4 limes, juice only 125g/4oz caster sugar 125ml/4oz water 1 vanilla pod, seeds only 600ml/1 pint watermelon juice (made from the flesh of 1 watermelon, seeds removed, blended and sieved) 4 limes, juice only Method Place the sugar, water and vanilla seeds into a pan over a medium heat. Heat until the sugar dissolves, then remove from the heat and allow to cool.Transfer to the fridge and chill until very cold.Add the watermelon juice and lime juice and mix well.Pour the fruit mixture into eight ice lolly moulds and place into the freezer overnight until frozen. Place the sugar, water and vanilla seeds into a pan over a medium heat. Heat until the sugar dissolves, then remove from the heat and allow to cool. Place the sugar, water and vanilla seeds into a pan over a medium heat. Heat until the sugar dissolves, then remove from the heat and allow to cool. Transfer to the fridge and chill until very cold. Transfer to the fridge and chill until very cold. Add the watermelon juice and lime juice and mix well. Add the watermelon juice and lime juice and mix well. Pour the fruit mixture into eight ice lolly moulds and place into the freezer overnight until frozen. Pour the fruit mixture into eight ice lolly moulds and place into the freezer overnight until frozen.
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"url": "https://www.bbc.co.uk/food/recipes/watermelonicelollies_89302",
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"title": "Watermelon ice lollies recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/watermelonicelollies_89302_16x9.jpg These watermelon ice lollies are deliciously refreshing and perfect for cooling down on a hot summer day. The recipe will fill 8 medium-sized moulds but may make more if your moulds are smaller. 125g/4oz caster sugar125ml/4oz water1 vanilla pod, seeds only600ml/1 pint watermelon juice (made from the flesh of 1 watermelon, seeds removed, blended and sieved)4 limes, juice only 125g/4oz caster sugar 125ml/4oz water 1 vanilla pod, seeds only 600ml/1 pint watermelon juice (made from the flesh of 1 watermelon, seeds removed, blended and sieved) 4 limes, juice only Method Place the sugar, water and vanilla seeds into a pan over a medium heat. Heat until the sugar dissolves, then remove from the heat and allow to cool.Transfer to the fridge and chill until very cold.Add the watermelon juice and lime juice and mix well.Pour the fruit mixture into eight ice lolly moulds and place into the freezer overnight until frozen. Place the sugar, water and vanilla seeds into a pan over a medium heat. Heat until the sugar dissolves, then remove from the heat and allow to cool. Place the sugar, water and vanilla seeds into a pan over a medium heat. Heat until the sugar dissolves, then remove from the heat and allow to cool. Transfer to the fridge and chill until very cold. Transfer to the fridge and chill until very cold. Add the watermelon juice and lime juice and mix well. Add the watermelon juice and lime juice and mix well. Pour the fruit mixture into eight ice lolly moulds and place into the freezer overnight until frozen. Pour the fruit mixture into eight ice lolly moulds and place into the freezer overnight until frozen."
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7431df052b2daccfc520be390663fc88fb4a1ceaf038b492ac7ca2fbdd8f50fd
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Pimm’s ice lollies recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pimms_lollies_94967_16x9.jpg Serve these naughty Pimm’s lollies instead of dessert at a summer barbecue. Equipment: for this recipe you will need wooden lolly sticks and lolly moulds. 300ml/½ pint Pimm’s, or similar 'fruit cup'850ml/1½ pints lemonadehandful fresh strawberries, hulled, halvedfew sprigs fresh mint, leaves only1 orange, zest only 300ml/½ pint Pimm’s, or similar 'fruit cup' 850ml/1½ pints lemonade handful fresh strawberries, hulled, halved few sprigs fresh mint, leaves only 1 orange, zest only Method Mix the Pimm’s and lemonade together in a large jug.Place a couple of strawberry halves, a few mint leaves and a little orange zest into each lolly mould. Pour the Pimm’s mixture into each ice lolly mould until three-quarters full. Insert the lolly stick and lid and freeze for 2-3 hours, or until frozen solid.Alternatively, you can use large shot glasses as moulds: place the strawberry, mint and orange zest into the glass and fill with the Pimm’s mixture. Freeze for 1 hour, or until the lollies are partially frozen, then insert the lolly sticks and continue to freeze until completely frozen.To remove the lollies, dip the moulds briefly in hot water and carefully remove the lollies. Mix the Pimm’s and lemonade together in a large jug. Mix the Pimm’s and lemonade together in a large jug. Place a couple of strawberry halves, a few mint leaves and a little orange zest into each lolly mould. Place a couple of strawberry halves, a few mint leaves and a little orange zest into each lolly mould. Pour the Pimm’s mixture into each ice lolly mould until three-quarters full. Insert the lolly stick and lid and freeze for 2-3 hours, or until frozen solid. Pour the Pimm’s mixture into each ice lolly mould until three-quarters full. Insert the lolly stick and lid and freeze for 2-3 hours, or until frozen solid. Alternatively, you can use large shot glasses as moulds: place the strawberry, mint and orange zest into the glass and fill with the Pimm’s mixture. Freeze for 1 hour, or until the lollies are partially frozen, then insert the lolly sticks and continue to freeze until completely frozen. Alternatively, you can use large shot glasses as moulds: place the strawberry, mint and orange zest into the glass and fill with the Pimm’s mixture. Freeze for 1 hour, or until the lollies are partially frozen, then insert the lolly sticks and continue to freeze until completely frozen. To remove the lollies, dip the moulds briefly in hot water and carefully remove the lollies. To remove the lollies, dip the moulds briefly in hot water and carefully remove the lollies.
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"title": "Pimm’s ice lollies 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/pimms_lollies_94967_16x9.jpg Serve these naughty Pimm’s lollies instead of dessert at a summer barbecue. Equipment: for this recipe you will need wooden lolly sticks and lolly moulds. 300ml/½ pint Pimm’s, or similar 'fruit cup'850ml/1½ pints lemonadehandful fresh strawberries, hulled, halvedfew sprigs fresh mint, leaves only1 orange, zest only 300ml/½ pint Pimm’s, or similar 'fruit cup' 850ml/1½ pints lemonade handful fresh strawberries, hulled, halved few sprigs fresh mint, leaves only 1 orange, zest only Method Mix the Pimm’s and lemonade together in a large jug.Place a couple of strawberry halves, a few mint leaves and a little orange zest into each lolly mould. Pour the Pimm’s mixture into each ice lolly mould until three-quarters full. Insert the lolly stick and lid and freeze for 2-3 hours, or until frozen solid.Alternatively, you can use large shot glasses as moulds: place the strawberry, mint and orange zest into the glass and fill with the Pimm’s mixture. Freeze for 1 hour, or until the lollies are partially frozen, then insert the lolly sticks and continue to freeze until completely frozen.To remove the lollies, dip the moulds briefly in hot water and carefully remove the lollies. Mix the Pimm’s and lemonade together in a large jug. Mix the Pimm’s and lemonade together in a large jug. Place a couple of strawberry halves, a few mint leaves and a little orange zest into each lolly mould. Place a couple of strawberry halves, a few mint leaves and a little orange zest into each lolly mould. Pour the Pimm’s mixture into each ice lolly mould until three-quarters full. Insert the lolly stick and lid and freeze for 2-3 hours, or until frozen solid. Pour the Pimm’s mixture into each ice lolly mould until three-quarters full. Insert the lolly stick and lid and freeze for 2-3 hours, or until frozen solid. Alternatively, you can use large shot glasses as moulds: place the strawberry, mint and orange zest into the glass and fill with the Pimm’s mixture. Freeze for 1 hour, or until the lollies are partially frozen, then insert the lolly sticks and continue to freeze until completely frozen. Alternatively, you can use large shot glasses as moulds: place the strawberry, mint and orange zest into the glass and fill with the Pimm’s mixture. Freeze for 1 hour, or until the lollies are partially frozen, then insert the lolly sticks and continue to freeze until completely frozen. To remove the lollies, dip the moulds briefly in hot water and carefully remove the lollies. To remove the lollies, dip the moulds briefly in hot water and carefully remove the lollies."
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Blueberry ice cream cake recipe
An average of 3.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_ice_cream_cake_34360_16x9.jpg Nadiya's ice cream cake turns an easy no-churn blueberry ice cream into a delightful make ahead dessert to impress. The ice cream is sandwiched in a light Genoise sponge and the sides coated in crushed biscuits. 4 medium free-range eggs125g/4½oz caster sugar 100g/3½oz unsalted butter, melted and cooled, plus extra for greasing100g/3½oz plain flour, sifted 4 medium free-range eggs 125g/4½oz caster sugar 100g/3½oz unsalted butter, melted and cooled, plus extra for greasing 100g/3½oz plain flour, sifted 600ml/20fl oz double cream 170g/6oz condensed milk 1 tbsp vanilla bean paste200g/7oz blueberries 1 orange, zest only 3 tbsp icing sugar, sifted (optional) 600ml/20fl oz double cream 170g/6oz condensed milk 1 tbsp vanilla bean paste 200g/7oz blueberries 1 orange, zest only 3 tbsp icing sugar, sifted (optional) 50g/1¾oz chocolate digestives 2 tsp whole fennel seeds 50g/1¾oz chocolate digestives 2 tsp whole fennel seeds Method Start by making the cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a deep 20cm/8in loose bottom tin (it needs to be about 8cm/3¼in deep). Add the eggs and the sugar into a mixing bowl. Beat using an electric whisk until the mixture is light and fluffy, and when the whisk is lifted the mixture should leave a visible trail – this can take about 8 minutes. Now add the melted butter around the edge of the egg mixture and whisk for a few seconds to incorporate. Add the sieved flour and fold through until there are no floury lumps. Pour into the prepared tin and bake for 35 minutes until golden on top and slightly shrunk around the edges. Once the cake is baked, leave in the tin for 10 minutes before removing to cool completely on a wire rack. Peel off the paper. Wash the cake tin ready to assemble the ice cream cake. Grease the base and sides of the tin and line with greased baking paper (the side pieces particularly need to be generously greased so the crushed biscuits will stick to them later). Grease a piece of baking paper for the top too. Add the fennel seeds to a small pan and toast very gently until golden brown and the oils are released from the seeds. Take off the heat. Crumble the biscuits and the fennel seeds to a fine crumb in a food processor or in a pestle and mortar. To make the ice cream, add the cream, condensed milk and vanilla to a bowl and whip until just thickening, this will take 5–10 minutes. Fold in the blueberries and orange zest.Cut the cake in half horizontally to make two rounds. Lay the first layer of cake in the bottom of the prepared tin. Take your biscuit and fennel mixture and gently press into the edges, all around the inside edge of the tin, until you have used it all up. Add the cream mixture on top of the cake. Add the second layer of cake, cover the top with greased baking paper to prevent freezer burn and leave in the freezer overnight or for at least 6 hours. Remove from the freezer 20 minutes before you plan to serve so that it will easily slice. Best eaten as soon as possible. Enjoy! I know I will! Start by making the cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a deep 20cm/8in loose bottom tin (it needs to be about 8cm/3¼in deep). Start by making the cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a deep 20cm/8in loose bottom tin (it needs to be about 8cm/3¼in deep). Add the eggs and the sugar into a mixing bowl. Beat using an electric whisk until the mixture is light and fluffy, and when the whisk is lifted the mixture should leave a visible trail – this can take about 8 minutes. Now add the melted butter around the edge of the egg mixture and whisk for a few seconds to incorporate. Add the sieved flour and fold through until there are no floury lumps. Pour into the prepared tin and bake for 35 minutes until golden on top and slightly shrunk around the edges. Add the eggs and the sugar into a mixing bowl. Beat using an electric whisk until the mixture is light and fluffy, and when the whisk is lifted the mixture should leave a visible trail – this can take about 8 minutes. Now add the melted butter around the edge of the egg mixture and whisk for a few seconds to incorporate. Add the sieved flour and fold through until there are no floury lumps. Pour into the prepared tin and bake for 35 minutes until golden on top and slightly shrunk around the edges. Once the cake is baked, leave in the tin for 10 minutes before removing to cool completely on a wire rack. Peel off the paper. Once the cake is baked, leave in the tin for 10 minutes before removing to cool completely on a wire rack. Peel off the paper. Wash the cake tin ready to assemble the ice cream cake. Grease the base and sides of the tin and line with greased baking paper (the side pieces particularly need to be generously greased so the crushed biscuits will stick to them later). Grease a piece of baking paper for the top too. Wash the cake tin ready to assemble the ice cream cake. Grease the base and sides of the tin and line with greased baking paper (the side pieces particularly need to be generously greased so the crushed biscuits will stick to them later). Grease a piece of baking paper for the top too. Add the fennel seeds to a small pan and toast very gently until golden brown and the oils are released from the seeds. Take off the heat. Crumble the biscuits and the fennel seeds to a fine crumb in a food processor or in a pestle and mortar. Add the fennel seeds to a small pan and toast very gently until golden brown and the oils are released from the seeds. Take off the heat. Crumble the biscuits and the fennel seeds to a fine crumb in a food processor or in a pestle and mortar. To make the ice cream, add the cream, condensed milk and vanilla to a bowl and whip until just thickening, this will take 5–10 minutes. Fold in the blueberries and orange zest. To make the ice cream, add the cream, condensed milk and vanilla to a bowl and whip until just thickening, this will take 5–10 minutes. Fold in the blueberries and orange zest. Cut the cake in half horizontally to make two rounds. Lay the first layer of cake in the bottom of the prepared tin. Take your biscuit and fennel mixture and gently press into the edges, all around the inside edge of the tin, until you have used it all up. Add the cream mixture on top of the cake. Add the second layer of cake, cover the top with greased baking paper to prevent freezer burn and leave in the freezer overnight or for at least 6 hours. Remove from the freezer 20 minutes before you plan to serve so that it will easily slice. Best eaten as soon as possible. Enjoy! I know I will! Cut the cake in half horizontally to make two rounds. Lay the first layer of cake in the bottom of the prepared tin. Take your biscuit and fennel mixture and gently press into the edges, all around the inside edge of the tin, until you have used it all up. Add the cream mixture on top of the cake. Add the second layer of cake, cover the top with greased baking paper to prevent freezer burn and leave in the freezer overnight or for at least 6 hours. Remove from the freezer 20 minutes before you plan to serve so that it will easily slice. Best eaten as soon as possible. Enjoy! I know I will! Recipe tips This ice cream cake will keep in the freezer for up to 3 days. Because it’s a no-churn ice cream it will develop an ‘icy’ texture after a few days.
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"title": "Blueberry ice cream cake recipe",
"content": "An average of 3.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_ice_cream_cake_34360_16x9.jpg Nadiya's ice cream cake turns an easy no-churn blueberry ice cream into a delightful make ahead dessert to impress. The ice cream is sandwiched in a light Genoise sponge and the sides coated in crushed biscuits. 4 medium free-range eggs125g/4½oz caster sugar 100g/3½oz unsalted butter, melted and cooled, plus extra for greasing100g/3½oz plain flour, sifted 4 medium free-range eggs 125g/4½oz caster sugar 100g/3½oz unsalted butter, melted and cooled, plus extra for greasing 100g/3½oz plain flour, sifted 600ml/20fl oz double cream 170g/6oz condensed milk 1 tbsp vanilla bean paste200g/7oz blueberries 1 orange, zest only 3 tbsp icing sugar, sifted (optional) 600ml/20fl oz double cream 170g/6oz condensed milk 1 tbsp vanilla bean paste 200g/7oz blueberries 1 orange, zest only 3 tbsp icing sugar, sifted (optional) 50g/1¾oz chocolate digestives 2 tsp whole fennel seeds 50g/1¾oz chocolate digestives 2 tsp whole fennel seeds Method Start by making the cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a deep 20cm/8in loose bottom tin (it needs to be about 8cm/3¼in deep). Add the eggs and the sugar into a mixing bowl. Beat using an electric whisk until the mixture is light and fluffy, and when the whisk is lifted the mixture should leave a visible trail – this can take about 8 minutes. Now add the melted butter around the edge of the egg mixture and whisk for a few seconds to incorporate. Add the sieved flour and fold through until there are no floury lumps. Pour into the prepared tin and bake for 35 minutes until golden on top and slightly shrunk around the edges. Once the cake is baked, leave in the tin for 10 minutes before removing to cool completely on a wire rack. Peel off the paper. Wash the cake tin ready to assemble the ice cream cake. Grease the base and sides of the tin and line with greased baking paper (the side pieces particularly need to be generously greased so the crushed biscuits will stick to them later). Grease a piece of baking paper for the top too. Add the fennel seeds to a small pan and toast very gently until golden brown and the oils are released from the seeds. Take off the heat. Crumble the biscuits and the fennel seeds to a fine crumb in a food processor or in a pestle and mortar. To make the ice cream, add the cream, condensed milk and vanilla to a bowl and whip until just thickening, this will take 5–10 minutes. Fold in the blueberries and orange zest.Cut the cake in half horizontally to make two rounds. Lay the first layer of cake in the bottom of the prepared tin. Take your biscuit and fennel mixture and gently press into the edges, all around the inside edge of the tin, until you have used it all up. Add the cream mixture on top of the cake. Add the second layer of cake, cover the top with greased baking paper to prevent freezer burn and leave in the freezer overnight or for at least 6 hours. Remove from the freezer 20 minutes before you plan to serve so that it will easily slice. Best eaten as soon as possible. Enjoy! I know I will! Start by making the cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a deep 20cm/8in loose bottom tin (it needs to be about 8cm/3¼in deep). Start by making the cake. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a deep 20cm/8in loose bottom tin (it needs to be about 8cm/3¼in deep). Add the eggs and the sugar into a mixing bowl. Beat using an electric whisk until the mixture is light and fluffy, and when the whisk is lifted the mixture should leave a visible trail – this can take about 8 minutes. Now add the melted butter around the edge of the egg mixture and whisk for a few seconds to incorporate. Add the sieved flour and fold through until there are no floury lumps. Pour into the prepared tin and bake for 35 minutes until golden on top and slightly shrunk around the edges. Add the eggs and the sugar into a mixing bowl. Beat using an electric whisk until the mixture is light and fluffy, and when the whisk is lifted the mixture should leave a visible trail – this can take about 8 minutes. Now add the melted butter around the edge of the egg mixture and whisk for a few seconds to incorporate. Add the sieved flour and fold through until there are no floury lumps. Pour into the prepared tin and bake for 35 minutes until golden on top and slightly shrunk around the edges. Once the cake is baked, leave in the tin for 10 minutes before removing to cool completely on a wire rack. Peel off the paper. Once the cake is baked, leave in the tin for 10 minutes before removing to cool completely on a wire rack. Peel off the paper. Wash the cake tin ready to assemble the ice cream cake. Grease the base and sides of the tin and line with greased baking paper (the side pieces particularly need to be generously greased so the crushed biscuits will stick to them later). Grease a piece of baking paper for the top too. Wash the cake tin ready to assemble the ice cream cake. Grease the base and sides of the tin and line with greased baking paper (the side pieces particularly need to be generously greased so the crushed biscuits will stick to them later). Grease a piece of baking paper for the top too. Add the fennel seeds to a small pan and toast very gently until golden brown and the oils are released from the seeds. Take off the heat. Crumble the biscuits and the fennel seeds to a fine crumb in a food processor or in a pestle and mortar. Add the fennel seeds to a small pan and toast very gently until golden brown and the oils are released from the seeds. Take off the heat. Crumble the biscuits and the fennel seeds to a fine crumb in a food processor or in a pestle and mortar. To make the ice cream, add the cream, condensed milk and vanilla to a bowl and whip until just thickening, this will take 5–10 minutes. Fold in the blueberries and orange zest. To make the ice cream, add the cream, condensed milk and vanilla to a bowl and whip until just thickening, this will take 5–10 minutes. Fold in the blueberries and orange zest. Cut the cake in half horizontally to make two rounds. Lay the first layer of cake in the bottom of the prepared tin. Take your biscuit and fennel mixture and gently press into the edges, all around the inside edge of the tin, until you have used it all up. Add the cream mixture on top of the cake. Add the second layer of cake, cover the top with greased baking paper to prevent freezer burn and leave in the freezer overnight or for at least 6 hours. Remove from the freezer 20 minutes before you plan to serve so that it will easily slice. Best eaten as soon as possible. Enjoy! I know I will! Cut the cake in half horizontally to make two rounds. Lay the first layer of cake in the bottom of the prepared tin. Take your biscuit and fennel mixture and gently press into the edges, all around the inside edge of the tin, until you have used it all up. Add the cream mixture on top of the cake. Add the second layer of cake, cover the top with greased baking paper to prevent freezer burn and leave in the freezer overnight or for at least 6 hours. Remove from the freezer 20 minutes before you plan to serve so that it will easily slice. Best eaten as soon as possible. Enjoy! I know I will! Recipe tips This ice cream cake will keep in the freezer for up to 3 days. Because it’s a no-churn ice cream it will develop an ‘icy’ texture after a few days."
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fa08e59cfd32e00b3070216734a9df677e3c5fb1f7a44182c21f59becb61677b
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Beef hotpot recipe
An average of 4.6 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_hotpot_59730_16x9.jpg James Martin's warming beef hotpot is a wintry dream come true. The beef is meltingly tender in its red wine sauce and it's all topped with crisp potatoes. There will be no leftovers. 1kg/2lb 2oz braising steak, trimmed, cut into 5cm/2in chunkssalt and freshly ground black pepper1 tbsp vegetable oil75g/3oz butter150g/5oz baby onions, or pickling onions, peeled4 carrots, peeled, cut into chunks1 tbsp plain flour200ml/7floz red wine400ml/14fl oz fresh beef stock2 fresh thyme sprigs1kg/2lb 2oz potatoes, cut into 5mm/¼in slices 1kg/2lb 2oz braising steak, trimmed, cut into 5cm/2in chunks salt and freshly ground black pepper 1 tbsp vegetable oil 75g/3oz butter 150g/5oz baby onions, or pickling onions, peeled 4 carrots, peeled, cut into chunks 1 tbsp plain flour 200ml/7floz red wine 400ml/14fl oz fresh beef stock 2 fresh thyme sprigs 1kg/2lb 2oz potatoes, cut into 5mm/¼in slices Method Preheat the oven to 170C/325F/Gas 3.Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.)Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute.Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter.Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top.Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.) Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.) Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute. Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute. Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter. Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter. Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top. Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top. Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine. Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine.
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"title": "Beef hotpot recipe",
"content": "An average of 4.6 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_hotpot_59730_16x9.jpg James Martin's warming beef hotpot is a wintry dream come true. The beef is meltingly tender in its red wine sauce and it's all topped with crisp potatoes. There will be no leftovers. 1kg/2lb 2oz braising steak, trimmed, cut into 5cm/2in chunkssalt and freshly ground black pepper1 tbsp vegetable oil75g/3oz butter150g/5oz baby onions, or pickling onions, peeled4 carrots, peeled, cut into chunks1 tbsp plain flour200ml/7floz red wine400ml/14fl oz fresh beef stock2 fresh thyme sprigs1kg/2lb 2oz potatoes, cut into 5mm/¼in slices 1kg/2lb 2oz braising steak, trimmed, cut into 5cm/2in chunks salt and freshly ground black pepper 1 tbsp vegetable oil 75g/3oz butter 150g/5oz baby onions, or pickling onions, peeled 4 carrots, peeled, cut into chunks 1 tbsp plain flour 200ml/7floz red wine 400ml/14fl oz fresh beef stock 2 fresh thyme sprigs 1kg/2lb 2oz potatoes, cut into 5mm/¼in slices Method Preheat the oven to 170C/325F/Gas 3.Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.)Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute.Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter.Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top.Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.) Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.) Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute. Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute. Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter. Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter. Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top. Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top. Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine. Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine."
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6288affe8ce6285a3d6da5c77396269cea80f1ded822702bf85916249bbe4226
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Vegetarian Lancashire hotpot recipe
An average of 4.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_lancashire_22533_16x9.jpg Packed with goodness, tasty vegetables and layered slices of potato, this hotpot is easy on the wallet too. This is designed to be a low cost recipe. 1 tbsp olive oil 2 onions, finely chopped4 carrots, peeled and chopped ½ swede (about 350g/12oz), peeled and chopped 200g/7oz parsnips, peeled and chopped 25g/1oz plain flour 750ml/1⅓ pint–1 litre/1¾ pints vegetable stock, made from stock cubes4 tbsp pearl barley 3 sprigs thyme, leaves only 900g/2lb potatoes, peeled and sliced into 2mm slices 25g/1oz butter salt and black pepper 1 tbsp olive oil 2 onions, finely chopped 4 carrots, peeled and chopped ½ swede (about 350g/12oz), peeled and chopped 200g/7oz parsnips, peeled and chopped 25g/1oz plain flour 750ml/1⅓ pint–1 litre/1¾ pints vegetable stock, made from stock cubes 4 tbsp pearl barley 3 sprigs thyme, leaves only 900g/2lb potatoes, peeled and sliced into 2mm slices 25g/1oz butter salt and black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat a large saucepan over a medium heat. Add the oil and, once hot, add the onion and a pinch of salt. Cook the onions for 4-5 minutes, or until softened. Add the carrots, swede and parsnip, plus another pinch of salt. Cover with a lid on and gently fry for 10 minutes, or until softened a little.Remove the lid, sprinkle in the flour and stir around to coat the vegetables and soak up any cooking juices. Add the stock, pearl barley and thyme and stir to mix well. Simmer for 15-20 minutes to soften the veg. Add salt and pepper to taste.Meanwhile, heat a large pan of water and cook the sliced potato in boiling water for 1-2 minutes to soften slightly. Drain and then put them into cold water to cool them and make them easier to handle.Pour the vegetable mix into a large, shallow ovenproof dish. Arrange the potato slices over the top of the vegetables, seasoning between layers with salt and pepper to taste and finishing with a neat layer of slices. Dot over the butter and finish with a pinch of salt and pepper. Place into the preheated oven and cook for 45-50 minutes, or until the filling is bubbling and the potatoes are golden-brown on top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large saucepan over a medium heat. Add the oil and, once hot, add the onion and a pinch of salt. Cook the onions for 4-5 minutes, or until softened. Add the carrots, swede and parsnip, plus another pinch of salt. Cover with a lid on and gently fry for 10 minutes, or until softened a little. Heat a large saucepan over a medium heat. Add the oil and, once hot, add the onion and a pinch of salt. Cook the onions for 4-5 minutes, or until softened. Add the carrots, swede and parsnip, plus another pinch of salt. Cover with a lid on and gently fry for 10 minutes, or until softened a little. Remove the lid, sprinkle in the flour and stir around to coat the vegetables and soak up any cooking juices. Add the stock, pearl barley and thyme and stir to mix well. Simmer for 15-20 minutes to soften the veg. Add salt and pepper to taste. Remove the lid, sprinkle in the flour and stir around to coat the vegetables and soak up any cooking juices. Add the stock, pearl barley and thyme and stir to mix well. Simmer for 15-20 minutes to soften the veg. Add salt and pepper to taste. Meanwhile, heat a large pan of water and cook the sliced potato in boiling water for 1-2 minutes to soften slightly. Drain and then put them into cold water to cool them and make them easier to handle. Meanwhile, heat a large pan of water and cook the sliced potato in boiling water for 1-2 minutes to soften slightly. Drain and then put them into cold water to cool them and make them easier to handle. Pour the vegetable mix into a large, shallow ovenproof dish. Arrange the potato slices over the top of the vegetables, seasoning between layers with salt and pepper to taste and finishing with a neat layer of slices. Dot over the butter and finish with a pinch of salt and pepper. Place into the preheated oven and cook for 45-50 minutes, or until the filling is bubbling and the potatoes are golden-brown on top. Pour the vegetable mix into a large, shallow ovenproof dish. Arrange the potato slices over the top of the vegetables, seasoning between layers with salt and pepper to taste and finishing with a neat layer of slices. Dot over the butter and finish with a pinch of salt and pepper. Place into the preheated oven and cook for 45-50 minutes, or until the filling is bubbling and the potatoes are golden-brown on top. Recipe tips Most box graters have a vegetable slicer option which will make thinly slicing the potatoes easier. However, if you can't get them thin enough simply cook the potato slices for a little longer in step 4. In September 2023 this recipe was costed at an average of £3.87 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Vegetarian Lancashire hotpot recipe",
"content": "An average of 4.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_lancashire_22533_16x9.jpg Packed with goodness, tasty vegetables and layered slices of potato, this hotpot is easy on the wallet too. This is designed to be a low cost recipe. 1 tbsp olive oil 2 onions, finely chopped4 carrots, peeled and chopped ½ swede (about 350g/12oz), peeled and chopped 200g/7oz parsnips, peeled and chopped 25g/1oz plain flour 750ml/1⅓ pint–1 litre/1¾ pints vegetable stock, made from stock cubes4 tbsp pearl barley 3 sprigs thyme, leaves only 900g/2lb potatoes, peeled and sliced into 2mm slices 25g/1oz butter salt and black pepper 1 tbsp olive oil 2 onions, finely chopped 4 carrots, peeled and chopped ½ swede (about 350g/12oz), peeled and chopped 200g/7oz parsnips, peeled and chopped 25g/1oz plain flour 750ml/1⅓ pint–1 litre/1¾ pints vegetable stock, made from stock cubes 4 tbsp pearl barley 3 sprigs thyme, leaves only 900g/2lb potatoes, peeled and sliced into 2mm slices 25g/1oz butter salt and black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat a large saucepan over a medium heat. Add the oil and, once hot, add the onion and a pinch of salt. Cook the onions for 4-5 minutes, or until softened. Add the carrots, swede and parsnip, plus another pinch of salt. Cover with a lid on and gently fry for 10 minutes, or until softened a little.Remove the lid, sprinkle in the flour and stir around to coat the vegetables and soak up any cooking juices. Add the stock, pearl barley and thyme and stir to mix well. Simmer for 15-20 minutes to soften the veg. Add salt and pepper to taste.Meanwhile, heat a large pan of water and cook the sliced potato in boiling water for 1-2 minutes to soften slightly. Drain and then put them into cold water to cool them and make them easier to handle.Pour the vegetable mix into a large, shallow ovenproof dish. Arrange the potato slices over the top of the vegetables, seasoning between layers with salt and pepper to taste and finishing with a neat layer of slices. Dot over the butter and finish with a pinch of salt and pepper. Place into the preheated oven and cook for 45-50 minutes, or until the filling is bubbling and the potatoes are golden-brown on top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large saucepan over a medium heat. Add the oil and, once hot, add the onion and a pinch of salt. Cook the onions for 4-5 minutes, or until softened. Add the carrots, swede and parsnip, plus another pinch of salt. Cover with a lid on and gently fry for 10 minutes, or until softened a little. Heat a large saucepan over a medium heat. Add the oil and, once hot, add the onion and a pinch of salt. Cook the onions for 4-5 minutes, or until softened. Add the carrots, swede and parsnip, plus another pinch of salt. Cover with a lid on and gently fry for 10 minutes, or until softened a little. Remove the lid, sprinkle in the flour and stir around to coat the vegetables and soak up any cooking juices. Add the stock, pearl barley and thyme and stir to mix well. Simmer for 15-20 minutes to soften the veg. Add salt and pepper to taste. Remove the lid, sprinkle in the flour and stir around to coat the vegetables and soak up any cooking juices. Add the stock, pearl barley and thyme and stir to mix well. Simmer for 15-20 minutes to soften the veg. Add salt and pepper to taste. Meanwhile, heat a large pan of water and cook the sliced potato in boiling water for 1-2 minutes to soften slightly. Drain and then put them into cold water to cool them and make them easier to handle. Meanwhile, heat a large pan of water and cook the sliced potato in boiling water for 1-2 minutes to soften slightly. Drain and then put them into cold water to cool them and make them easier to handle. Pour the vegetable mix into a large, shallow ovenproof dish. Arrange the potato slices over the top of the vegetables, seasoning between layers with salt and pepper to taste and finishing with a neat layer of slices. Dot over the butter and finish with a pinch of salt and pepper. Place into the preheated oven and cook for 45-50 minutes, or until the filling is bubbling and the potatoes are golden-brown on top. Pour the vegetable mix into a large, shallow ovenproof dish. Arrange the potato slices over the top of the vegetables, seasoning between layers with salt and pepper to taste and finishing with a neat layer of slices. Dot over the butter and finish with a pinch of salt and pepper. Place into the preheated oven and cook for 45-50 minutes, or until the filling is bubbling and the potatoes are golden-brown on top. Recipe tips Most box graters have a vegetable slicer option which will make thinly slicing the potatoes easier. However, if you can't get them thin enough simply cook the potato slices for a little longer in step 4. In September 2023 this recipe was costed at an average of £3.87 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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67ff5b7f9d824d64f2f8443e9a9ffdfdc2218e8fe2dda15cbf678b456e1a1814
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Strawberry ice lolly recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberryicelollies_89303_16x9.jpg This creamy strawberry ice lolly is great for a hot day. Choose from fun lolly moulds or just use small yoghurt pots! By Simon Rimmer From Something for the Weekend Shopping list Ingredients 300ml/10½fl oz yoghurt125g/4oz strawberries, hulled50g/2oz caster sugar 300ml/10½fl oz yoghurt 125g/4oz strawberries, hulled 50g/2oz caster sugar Method Place the yoghurt, strawberries and sugar into a food processor and blend until smooth.Pour into ice lolly moulds. Place into the freezer overnight and serve when frozen. Place the yoghurt, strawberries and sugar into a food processor and blend until smooth. Place the yoghurt, strawberries and sugar into a food processor and blend until smooth. Pour into ice lolly moulds. Place into the freezer overnight and serve when frozen. Pour into ice lolly moulds. Place into the freezer overnight and serve when frozen. Related recipes Frozen banana lollies By Helen Upshall Easy ice lollies recipes (8) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frozen_banana_lollies_22177_16x9.jpg Blueberry ice cream cake. By Nadiya Hussain frozen desserts recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_ice_cream_cake_34360_16x9.jpg Coffee granita. By Simon Hopkinson frozen desserts recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_granita_02612_16x9.jpg Tiramisu ice cream cake By Annie Rigg frozen desserts recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_ice_cream_cake_26018_16x9.jpg Frozen yoghurt bites frozen desserts recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frozen_yoghurt_bites_52694_16x9.jpg Eton mess with ginger cordial. By James Martin strawberry recipes (174) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/etonmess_81082_16x9.jpg Eton mess cheesecake. By Nadiya Hussain strawberry recipes (174) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eton_mess_cheesecake_58338_16x9.jpg Strawberry and almond crumble. By Nigella Lawson strawberry recipes (174) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_and_almond_38519_16x9.jpg
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"title": "Strawberry ice lolly recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberryicelollies_89303_16x9.jpg This creamy strawberry ice lolly is great for a hot day. Choose from fun lolly moulds or just use small yoghurt pots! By Simon Rimmer From Something for the Weekend Shopping list Ingredients 300ml/10½fl oz yoghurt125g/4oz strawberries, hulled50g/2oz caster sugar 300ml/10½fl oz yoghurt 125g/4oz strawberries, hulled 50g/2oz caster sugar Method Place the yoghurt, strawberries and sugar into a food processor and blend until smooth.Pour into ice lolly moulds. Place into the freezer overnight and serve when frozen. Place the yoghurt, strawberries and sugar into a food processor and blend until smooth. Place the yoghurt, strawberries and sugar into a food processor and blend until smooth. Pour into ice lolly moulds. Place into the freezer overnight and serve when frozen. Pour into ice lolly moulds. Place into the freezer overnight and serve when frozen. Related recipes Frozen banana lollies By Helen Upshall Easy ice lollies recipes (8) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frozen_banana_lollies_22177_16x9.jpg Blueberry ice cream cake. By Nadiya Hussain frozen desserts recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_ice_cream_cake_34360_16x9.jpg Coffee granita. By Simon Hopkinson frozen desserts recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_granita_02612_16x9.jpg Tiramisu ice cream cake By Annie Rigg frozen desserts recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coffee_ice_cream_cake_26018_16x9.jpg Frozen yoghurt bites frozen desserts recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frozen_yoghurt_bites_52694_16x9.jpg Eton mess with ginger cordial. By James Martin strawberry recipes (174) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/etonmess_81082_16x9.jpg Eton mess cheesecake. By Nadiya Hussain strawberry recipes (174) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eton_mess_cheesecake_58338_16x9.jpg Strawberry and almond crumble. By Nigella Lawson strawberry recipes (174) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_and_almond_38519_16x9.jpg"
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e3bac09c827a1b368f57d6812533ff6a4662d333eb82be6e925a2409950bcc00
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Lamb hotpot recipe
An average of 3.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lambhotpot_92585_16x9.jpg Nigel Slater's lamb hotpot is simple to put together and a perfect cosy dinner for two on a cold day. Serve with some simple greens. 4 thick lamb neck chopsplain flour, for dredginggood glug fruity olive oil3 onions, peeled and cut into wedges2-3 large parsnips, peeled and cut into sixths6 large, juicy garlic cloves, peeled, cut in halfsalt and freshly ground black pepper6-8 fresh rosemary sprigs6-8 small potatoes, cut in half 4 thick lamb neck chops plain flour, for dredging good glug fruity olive oil 3 onions, peeled and cut into wedges 2-3 large parsnips, peeled and cut into sixths 6 large, juicy garlic cloves, peeled, cut in half salt and freshly ground black pepper 6-8 fresh rosemary sprigs 6-8 small potatoes, cut in half Method Preheat the oven to 170C/350F/Gas 4. Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary. Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables, then cover the pan with the lid. Cook in the preheated oven for an hour or so, until the meat is tender. Preheat the oven to 170C/350F/Gas 4. Preheat the oven to 170C/350F/Gas 4. Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary. Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary. Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables, then cover the pan with the lid. Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables, then cover the pan with the lid. Cook in the preheated oven for an hour or so, until the meat is tender. Cook in the preheated oven for an hour or so, until the meat is tender.
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"title": "Lamb hotpot recipe",
"content": "An average of 3.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lambhotpot_92585_16x9.jpg Nigel Slater's lamb hotpot is simple to put together and a perfect cosy dinner for two on a cold day. Serve with some simple greens. 4 thick lamb neck chopsplain flour, for dredginggood glug fruity olive oil3 onions, peeled and cut into wedges2-3 large parsnips, peeled and cut into sixths6 large, juicy garlic cloves, peeled, cut in halfsalt and freshly ground black pepper6-8 fresh rosemary sprigs6-8 small potatoes, cut in half 4 thick lamb neck chops plain flour, for dredging good glug fruity olive oil 3 onions, peeled and cut into wedges 2-3 large parsnips, peeled and cut into sixths 6 large, juicy garlic cloves, peeled, cut in half salt and freshly ground black pepper 6-8 fresh rosemary sprigs 6-8 small potatoes, cut in half Method Preheat the oven to 170C/350F/Gas 4. Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary. Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables, then cover the pan with the lid. Cook in the preheated oven for an hour or so, until the meat is tender. Preheat the oven to 170C/350F/Gas 4. Preheat the oven to 170C/350F/Gas 4. Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary. Lightly dredge the lamb chops in the flour. Heat the oil in a shallow ovenproof pan with a lid, then add the lamb chops and cook until browned on both sides. Remove the lamb from the pan and set aside. Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season well with salt and freshly ground black pepper and add the rosemary. Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables, then cover the pan with the lid. Return the lamb chops to the pan, tuck the potatoes around the chops, season well with salt and freshly ground black pepper and pour in just enough water to cover the pan contents. Cut out a circle of greaseproof paper the same size and shape as the inside of the pan. Place the paper circle over the lamb and vegetables, then cover the pan with the lid. Cook in the preheated oven for an hour or so, until the meat is tender. Cook in the preheated oven for an hour or so, until the meat is tender."
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Greengrocers' hot pot recipe
An average of 3.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/greengrocers_hotpot_85436_16x9.jpg This hearty vegetarian take on the traditional hotpot has a pretty topping that contains plenty of hidden treasures. Each serving contains 436kcal, 10g protein, 32g carbohydrate (of which 18g sugars), 27g fat (of which 8g saturates), 14 fibre and 0.3g salt. 8 tbsp olive oil4 onions, sliced1 aubergine, sliced in half lengthways and then into 1cm/½in-thick semi-circles1 courgette, sliced into 1cm/½in-thick rounds800g/1lb 12½oz tomatoes (on the vine), cut in half1 x 400g tin flageolet beans, drained1 x 400g tin haricot beans, drained50g/1¾oz butter1 large carrot, cut into ribbons using a vegetable peeler or mandoline2 cooked beetroots, sliced into 1cm/½in-thick rounds6 sprigs fresh thymesalt and freshly ground black pepper 8 tbsp olive oil 4 onions, sliced 1 aubergine, sliced in half lengthways and then into 1cm/½in-thick semi-circles 1 courgette, sliced into 1cm/½in-thick rounds 800g/1lb 12½oz tomatoes (on the vine), cut in half 1 x 400g tin flageolet beans, drained 1 x 400g tin haricot beans, drained 50g/1¾oz butter 1 large carrot, cut into ribbons using a vegetable peeler or mandoline 2 cooked beetroots, sliced into 1cm/½in-thick rounds 6 sprigs fresh thyme salt and freshly ground black pepper Method Preheat the oven to 160C/140 fan/Gas 3.Heat 3 tablespoons of the oil in a medium, shallow, lidded casserole over a medium heat. Add the onions and fry for 4-5 minutes, or until they begin to turn golden-brown. Add 500ml/18fl oz water and bring to the boil, then reduce the heat until the water is simmering and simmer gently for 20 minutes, or until the water has all but evaporated.Heat another 4 tablespoons of the oil in a separate frying pan over a medium heat. Add the aubergine pieces, in batches if necessary, and fry until lightly coloured on both sides - about 5-6 minutes (add more oil to the pan as necessary). Repeat the process with the courgette rounds. Set aside.Add the tomato halves to the stewed onions, then season well with salt and freshly ground black pepper, cover the casserole with the lid and cook for 8-10 minutes, or until cooked through. Add the flageolet and haricot beans to the onions and tomatoes, then stir in the courgettes and aubergines.Melt the butter and the remaining tablespoon of oil in a frying pan over a medium heat. Stir in the carrot ribbons until completely coated in the fat, then arrange them in a tangle on top of the casserole.Add the beetroot slices to the frying pan and cook for 4-5 minutes until softened. Arrange the beetroot slices among the tangled carrots. Sprinkle over the thyme leaves.Bake the hotpot in the oven for 45-60 minutes, or until the vegetables on top have turned crisp and golden-brown and the casserole has thickened. Serve. Preheat the oven to 160C/140 fan/Gas 3. Preheat the oven to 160C/140 fan/Gas 3. Heat 3 tablespoons of the oil in a medium, shallow, lidded casserole over a medium heat. Add the onions and fry for 4-5 minutes, or until they begin to turn golden-brown. Heat 3 tablespoons of the oil in a medium, shallow, lidded casserole over a medium heat. Add the onions and fry for 4-5 minutes, or until they begin to turn golden-brown. Add 500ml/18fl oz water and bring to the boil, then reduce the heat until the water is simmering and simmer gently for 20 minutes, or until the water has all but evaporated. Add 500ml/18fl oz water and bring to the boil, then reduce the heat until the water is simmering and simmer gently for 20 minutes, or until the water has all but evaporated. Heat another 4 tablespoons of the oil in a separate frying pan over a medium heat. Add the aubergine pieces, in batches if necessary, and fry until lightly coloured on both sides - about 5-6 minutes (add more oil to the pan as necessary). Repeat the process with the courgette rounds. Set aside. Heat another 4 tablespoons of the oil in a separate frying pan over a medium heat. Add the aubergine pieces, in batches if necessary, and fry until lightly coloured on both sides - about 5-6 minutes (add more oil to the pan as necessary). Repeat the process with the courgette rounds. Set aside. Add the tomato halves to the stewed onions, then season well with salt and freshly ground black pepper, cover the casserole with the lid and cook for 8-10 minutes, or until cooked through. Add the tomato halves to the stewed onions, then season well with salt and freshly ground black pepper, cover the casserole with the lid and cook for 8-10 minutes, or until cooked through. Add the flageolet and haricot beans to the onions and tomatoes, then stir in the courgettes and aubergines. Add the flageolet and haricot beans to the onions and tomatoes, then stir in the courgettes and aubergines. Melt the butter and the remaining tablespoon of oil in a frying pan over a medium heat. Stir in the carrot ribbons until completely coated in the fat, then arrange them in a tangle on top of the casserole. Melt the butter and the remaining tablespoon of oil in a frying pan over a medium heat. Stir in the carrot ribbons until completely coated in the fat, then arrange them in a tangle on top of the casserole. Add the beetroot slices to the frying pan and cook for 4-5 minutes until softened. Arrange the beetroot slices among the tangled carrots. Sprinkle over the thyme leaves. Add the beetroot slices to the frying pan and cook for 4-5 minutes until softened. Arrange the beetroot slices among the tangled carrots. Sprinkle over the thyme leaves. Bake the hotpot in the oven for 45-60 minutes, or until the vegetables on top have turned crisp and golden-brown and the casserole has thickened. Serve. Bake the hotpot in the oven for 45-60 minutes, or until the vegetables on top have turned crisp and golden-brown and the casserole has thickened. Serve.
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"title": "Greengrocers' hot pot recipe",
"content": "An average of 3.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/greengrocers_hotpot_85436_16x9.jpg This hearty vegetarian take on the traditional hotpot has a pretty topping that contains plenty of hidden treasures. Each serving contains 436kcal, 10g protein, 32g carbohydrate (of which 18g sugars), 27g fat (of which 8g saturates), 14 fibre and 0.3g salt. 8 tbsp olive oil4 onions, sliced1 aubergine, sliced in half lengthways and then into 1cm/½in-thick semi-circles1 courgette, sliced into 1cm/½in-thick rounds800g/1lb 12½oz tomatoes (on the vine), cut in half1 x 400g tin flageolet beans, drained1 x 400g tin haricot beans, drained50g/1¾oz butter1 large carrot, cut into ribbons using a vegetable peeler or mandoline2 cooked beetroots, sliced into 1cm/½in-thick rounds6 sprigs fresh thymesalt and freshly ground black pepper 8 tbsp olive oil 4 onions, sliced 1 aubergine, sliced in half lengthways and then into 1cm/½in-thick semi-circles 1 courgette, sliced into 1cm/½in-thick rounds 800g/1lb 12½oz tomatoes (on the vine), cut in half 1 x 400g tin flageolet beans, drained 1 x 400g tin haricot beans, drained 50g/1¾oz butter 1 large carrot, cut into ribbons using a vegetable peeler or mandoline 2 cooked beetroots, sliced into 1cm/½in-thick rounds 6 sprigs fresh thyme salt and freshly ground black pepper Method Preheat the oven to 160C/140 fan/Gas 3.Heat 3 tablespoons of the oil in a medium, shallow, lidded casserole over a medium heat. Add the onions and fry for 4-5 minutes, or until they begin to turn golden-brown. Add 500ml/18fl oz water and bring to the boil, then reduce the heat until the water is simmering and simmer gently for 20 minutes, or until the water has all but evaporated.Heat another 4 tablespoons of the oil in a separate frying pan over a medium heat. Add the aubergine pieces, in batches if necessary, and fry until lightly coloured on both sides - about 5-6 minutes (add more oil to the pan as necessary). Repeat the process with the courgette rounds. Set aside.Add the tomato halves to the stewed onions, then season well with salt and freshly ground black pepper, cover the casserole with the lid and cook for 8-10 minutes, or until cooked through. Add the flageolet and haricot beans to the onions and tomatoes, then stir in the courgettes and aubergines.Melt the butter and the remaining tablespoon of oil in a frying pan over a medium heat. Stir in the carrot ribbons until completely coated in the fat, then arrange them in a tangle on top of the casserole.Add the beetroot slices to the frying pan and cook for 4-5 minutes until softened. Arrange the beetroot slices among the tangled carrots. Sprinkle over the thyme leaves.Bake the hotpot in the oven for 45-60 minutes, or until the vegetables on top have turned crisp and golden-brown and the casserole has thickened. Serve. Preheat the oven to 160C/140 fan/Gas 3. Preheat the oven to 160C/140 fan/Gas 3. Heat 3 tablespoons of the oil in a medium, shallow, lidded casserole over a medium heat. Add the onions and fry for 4-5 minutes, or until they begin to turn golden-brown. Heat 3 tablespoons of the oil in a medium, shallow, lidded casserole over a medium heat. Add the onions and fry for 4-5 minutes, or until they begin to turn golden-brown. Add 500ml/18fl oz water and bring to the boil, then reduce the heat until the water is simmering and simmer gently for 20 minutes, or until the water has all but evaporated. Add 500ml/18fl oz water and bring to the boil, then reduce the heat until the water is simmering and simmer gently for 20 minutes, or until the water has all but evaporated. Heat another 4 tablespoons of the oil in a separate frying pan over a medium heat. Add the aubergine pieces, in batches if necessary, and fry until lightly coloured on both sides - about 5-6 minutes (add more oil to the pan as necessary). Repeat the process with the courgette rounds. Set aside. Heat another 4 tablespoons of the oil in a separate frying pan over a medium heat. Add the aubergine pieces, in batches if necessary, and fry until lightly coloured on both sides - about 5-6 minutes (add more oil to the pan as necessary). Repeat the process with the courgette rounds. Set aside. Add the tomato halves to the stewed onions, then season well with salt and freshly ground black pepper, cover the casserole with the lid and cook for 8-10 minutes, or until cooked through. Add the tomato halves to the stewed onions, then season well with salt and freshly ground black pepper, cover the casserole with the lid and cook for 8-10 minutes, or until cooked through. Add the flageolet and haricot beans to the onions and tomatoes, then stir in the courgettes and aubergines. Add the flageolet and haricot beans to the onions and tomatoes, then stir in the courgettes and aubergines. Melt the butter and the remaining tablespoon of oil in a frying pan over a medium heat. Stir in the carrot ribbons until completely coated in the fat, then arrange them in a tangle on top of the casserole. Melt the butter and the remaining tablespoon of oil in a frying pan over a medium heat. Stir in the carrot ribbons until completely coated in the fat, then arrange them in a tangle on top of the casserole. Add the beetroot slices to the frying pan and cook for 4-5 minutes until softened. Arrange the beetroot slices among the tangled carrots. Sprinkle over the thyme leaves. Add the beetroot slices to the frying pan and cook for 4-5 minutes until softened. Arrange the beetroot slices among the tangled carrots. Sprinkle over the thyme leaves. Bake the hotpot in the oven for 45-60 minutes, or until the vegetables on top have turned crisp and golden-brown and the casserole has thickened. Serve. Bake the hotpot in the oven for 45-60 minutes, or until the vegetables on top have turned crisp and golden-brown and the casserole has thickened. Serve."
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9837b29dd8d788c39dec222cf5b1efd2ed32b802574d078f036bd60094272e64
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Roasted monkfish and chorizo hotpot recipe
For the broth, place the split peas into a small saucepan and top with cold water. Bring to a gentle simmer for about 10-12 minutes, or until partly cooked but still slightly crunchy. Drain and set aside. Meanwhile, gently heat the vegetable oil in a pan and add the onion, carrot, garlic, leek, mushrooms, chorizo and tomatoes. Gently fry to soften the vegetables, but not colour them. After five minutes, add the tomato purée, then add the stock, partly cooked yellow peas, salt, pepper and the bouquet garni. Simmer very gently for 25-30 minutes, or until the peas and the vegetables are completely cooked through. For the monkfish, cut the monkfish into 1cm/½in thick slices.Mix the smoked paprika and salt in a small bowl, then lightly dust the monkfish with the mixture.Heat a medium non-stick frying pan, add the oil, then add the butter to the pan. When the butter begins to foam, add the monkfish pieces. Fry the fish, spooning the butter over it as it cooks. Once the fish is cooked through, remove it from the pan and set aside on a warm plate. Discard half of the butter. Add the chorizo to the pan and cook until crisp.To serve, add the chopped parsley to the broth and stir through. Place 5-6 pieces of monkfish in the centre of each of four bowls. Place a few slices of cooked chorizo over the top then spoon over the broth. Garnish with the coriander cress and extra virgin olive oil, to taste. For the broth, place the split peas into a small saucepan and top with cold water. Bring to a gentle simmer for about 10-12 minutes, or until partly cooked but still slightly crunchy. Drain and set aside. For the broth, place the split peas into a small saucepan and top with cold water. Bring to a gentle simmer for about 10-12 minutes, or until partly cooked but still slightly crunchy. Drain and set aside. Meanwhile, gently heat the vegetable oil in a pan and add the onion, carrot, garlic, leek, mushrooms, chorizo and tomatoes. Gently fry to soften the vegetables, but not colour them. Meanwhile, gently heat the vegetable oil in a pan and add the onion, carrot, garlic, leek, mushrooms, chorizo and tomatoes. Gently fry to soften the vegetables, but not colour them. After five minutes, add the tomato purée, then add the stock, partly cooked yellow peas, salt, pepper and the bouquet garni. After five minutes, add the tomato purée, then add the stock, partly cooked yellow peas, salt, pepper and the bouquet garni. Simmer very gently for 25-30 minutes, or until the peas and the vegetables are completely cooked through. Simmer very gently for 25-30 minutes, or until the peas and the vegetables are completely cooked through. For the monkfish, cut the monkfish into 1cm/½in thick slices. For the monkfish, cut the monkfish into 1cm/½in thick slices. Mix the smoked paprika and salt in a small bowl, then lightly dust the monkfish with the mixture. Mix the smoked paprika and salt in a small bowl, then lightly dust the monkfish with the mixture. Heat a medium non-stick frying pan, add the oil, then add the butter to the pan. When the butter begins to foam, add the monkfish pieces. Heat a medium non-stick frying pan, add the oil, then add the butter to the pan. When the butter begins to foam, add the monkfish pieces. Fry the fish, spooning the butter over it as it cooks. Once the fish is cooked through, remove it from the pan and set aside on a warm plate. Discard half of the butter. Fry the fish, spooning the butter over it as it cooks. Once the fish is cooked through, remove it from the pan and set aside on a warm plate. Discard half of the butter. Add the chorizo to the pan and cook until crisp. Add the chorizo to the pan and cook until crisp. To serve, add the chopped parsley to the broth and stir through. Place 5-6 pieces of monkfish in the centre of each of four bowls. Place a few slices of cooked chorizo over the top then spoon over the broth. Garnish with the coriander cress and extra virgin olive oil, to taste. To serve, add the chopped parsley to the broth and stir through. Place 5-6 pieces of monkfish in the centre of each of four bowls. Place a few slices of cooked chorizo over the top then spoon over the broth. Garnish with the coriander cress and extra virgin olive oil, to taste.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roastedmonkishandcho_90936",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted monkfish and chorizo hotpot recipe",
"content": "For the broth, place the split peas into a small saucepan and top with cold water. Bring to a gentle simmer for about 10-12 minutes, or until partly cooked but still slightly crunchy. Drain and set aside. Meanwhile, gently heat the vegetable oil in a pan and add the onion, carrot, garlic, leek, mushrooms, chorizo and tomatoes. Gently fry to soften the vegetables, but not colour them. After five minutes, add the tomato purée, then add the stock, partly cooked yellow peas, salt, pepper and the bouquet garni. Simmer very gently for 25-30 minutes, or until the peas and the vegetables are completely cooked through. For the monkfish, cut the monkfish into 1cm/½in thick slices.Mix the smoked paprika and salt in a small bowl, then lightly dust the monkfish with the mixture.Heat a medium non-stick frying pan, add the oil, then add the butter to the pan. When the butter begins to foam, add the monkfish pieces. Fry the fish, spooning the butter over it as it cooks. Once the fish is cooked through, remove it from the pan and set aside on a warm plate. Discard half of the butter. Add the chorizo to the pan and cook until crisp.To serve, add the chopped parsley to the broth and stir through. Place 5-6 pieces of monkfish in the centre of each of four bowls. Place a few slices of cooked chorizo over the top then spoon over the broth. Garnish with the coriander cress and extra virgin olive oil, to taste. For the broth, place the split peas into a small saucepan and top with cold water. Bring to a gentle simmer for about 10-12 minutes, or until partly cooked but still slightly crunchy. Drain and set aside. For the broth, place the split peas into a small saucepan and top with cold water. Bring to a gentle simmer for about 10-12 minutes, or until partly cooked but still slightly crunchy. Drain and set aside. Meanwhile, gently heat the vegetable oil in a pan and add the onion, carrot, garlic, leek, mushrooms, chorizo and tomatoes. Gently fry to soften the vegetables, but not colour them. Meanwhile, gently heat the vegetable oil in a pan and add the onion, carrot, garlic, leek, mushrooms, chorizo and tomatoes. Gently fry to soften the vegetables, but not colour them. After five minutes, add the tomato purée, then add the stock, partly cooked yellow peas, salt, pepper and the bouquet garni. After five minutes, add the tomato purée, then add the stock, partly cooked yellow peas, salt, pepper and the bouquet garni. Simmer very gently for 25-30 minutes, or until the peas and the vegetables are completely cooked through. Simmer very gently for 25-30 minutes, or until the peas and the vegetables are completely cooked through. For the monkfish, cut the monkfish into 1cm/½in thick slices. For the monkfish, cut the monkfish into 1cm/½in thick slices. Mix the smoked paprika and salt in a small bowl, then lightly dust the monkfish with the mixture. Mix the smoked paprika and salt in a small bowl, then lightly dust the monkfish with the mixture. Heat a medium non-stick frying pan, add the oil, then add the butter to the pan. When the butter begins to foam, add the monkfish pieces. Heat a medium non-stick frying pan, add the oil, then add the butter to the pan. When the butter begins to foam, add the monkfish pieces. Fry the fish, spooning the butter over it as it cooks. Once the fish is cooked through, remove it from the pan and set aside on a warm plate. Discard half of the butter. Fry the fish, spooning the butter over it as it cooks. Once the fish is cooked through, remove it from the pan and set aside on a warm plate. Discard half of the butter. Add the chorizo to the pan and cook until crisp. Add the chorizo to the pan and cook until crisp. To serve, add the chopped parsley to the broth and stir through. Place 5-6 pieces of monkfish in the centre of each of four bowls. Place a few slices of cooked chorizo over the top then spoon over the broth. Garnish with the coriander cress and extra virgin olive oil, to taste. To serve, add the chopped parsley to the broth and stir through. Place 5-6 pieces of monkfish in the centre of each of four bowls. Place a few slices of cooked chorizo over the top then spoon over the broth. Garnish with the coriander cress and extra virgin olive oil, to taste."
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278b475df81fee406742bfa8487797c837e3d01c152bd3a8ddeb22853c7b86be
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Lancashire hotpot with black pudding recipe
An average of 5.0 out of 5 stars from 4 ratings Make this classic hotpot recipe even richer with a few slices of black pudding. 2 large red onions, chopped3 medium carrots, chopped1 turnip, chopped900g/2lb best end of neck of lamb chops, or cubed leg of lamb1 bay leaf salt and freshly ground black pepper8 x 2.5cm/1in thick slices black pudding900g/2lb potatoes, sliced into 5mm/¼in thick slices570ml/1 pint hot lamb stock55g/2oz butter, melted 2 large red onions, chopped 3 medium carrots, chopped 1 turnip, chopped 900g/2lb best end of neck of lamb chops, or cubed leg of lamb 1 bay leaf salt and freshly ground black pepper 8 x 2.5cm/1in thick slices black pudding 900g/2lb potatoes, sliced into 5mm/¼in thick slices 570ml/1 pint hot lamb stock 55g/2oz butter, melted Method Preheat the oven to 180C/350F/Gas 4. Place the red onions, carrots and turnips into a heavy-based lidded casserole dish. Add the lamb and bay leaf and season with salt and freshly ground black pepper. Cover the lamb and vegetables with the black pudding slices followed by a layer of potato slices, overlapping the slices to completely cover the lamb, vegetables and black pudding. Add the hot stock to the casserole and brush the potatoes with melted butter.Cover the casserole and place in the oven to cook for about two hours. After two hours remove the lid and cook for another 30-45 minutes, until the potatoes are crisp and golden-brown.Take the casserole dish to the table and serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the red onions, carrots and turnips into a heavy-based lidded casserole dish. Add the lamb and bay leaf and season with salt and freshly ground black pepper. Place the red onions, carrots and turnips into a heavy-based lidded casserole dish. Add the lamb and bay leaf and season with salt and freshly ground black pepper. Cover the lamb and vegetables with the black pudding slices followed by a layer of potato slices, overlapping the slices to completely cover the lamb, vegetables and black pudding. Cover the lamb and vegetables with the black pudding slices followed by a layer of potato slices, overlapping the slices to completely cover the lamb, vegetables and black pudding. Add the hot stock to the casserole and brush the potatoes with melted butter. Add the hot stock to the casserole and brush the potatoes with melted butter. Cover the casserole and place in the oven to cook for about two hours. After two hours remove the lid and cook for another 30-45 minutes, until the potatoes are crisp and golden-brown. Cover the casserole and place in the oven to cook for about two hours. After two hours remove the lid and cook for another 30-45 minutes, until the potatoes are crisp and golden-brown. Take the casserole dish to the table and serve. Take the casserole dish to the table and serve.
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"url": "https://www.bbc.co.uk/food/recipes/lancashirehotpot_88969",
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"delivery_version": "v1.0",
"title": "Lancashire hotpot with black pudding recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Make this classic hotpot recipe even richer with a few slices of black pudding. 2 large red onions, chopped3 medium carrots, chopped1 turnip, chopped900g/2lb best end of neck of lamb chops, or cubed leg of lamb1 bay leaf salt and freshly ground black pepper8 x 2.5cm/1in thick slices black pudding900g/2lb potatoes, sliced into 5mm/¼in thick slices570ml/1 pint hot lamb stock55g/2oz butter, melted 2 large red onions, chopped 3 medium carrots, chopped 1 turnip, chopped 900g/2lb best end of neck of lamb chops, or cubed leg of lamb 1 bay leaf salt and freshly ground black pepper 8 x 2.5cm/1in thick slices black pudding 900g/2lb potatoes, sliced into 5mm/¼in thick slices 570ml/1 pint hot lamb stock 55g/2oz butter, melted Method Preheat the oven to 180C/350F/Gas 4. Place the red onions, carrots and turnips into a heavy-based lidded casserole dish. Add the lamb and bay leaf and season with salt and freshly ground black pepper. Cover the lamb and vegetables with the black pudding slices followed by a layer of potato slices, overlapping the slices to completely cover the lamb, vegetables and black pudding. Add the hot stock to the casserole and brush the potatoes with melted butter.Cover the casserole and place in the oven to cook for about two hours. After two hours remove the lid and cook for another 30-45 minutes, until the potatoes are crisp and golden-brown.Take the casserole dish to the table and serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the red onions, carrots and turnips into a heavy-based lidded casserole dish. Add the lamb and bay leaf and season with salt and freshly ground black pepper. Place the red onions, carrots and turnips into a heavy-based lidded casserole dish. Add the lamb and bay leaf and season with salt and freshly ground black pepper. Cover the lamb and vegetables with the black pudding slices followed by a layer of potato slices, overlapping the slices to completely cover the lamb, vegetables and black pudding. Cover the lamb and vegetables with the black pudding slices followed by a layer of potato slices, overlapping the slices to completely cover the lamb, vegetables and black pudding. Add the hot stock to the casserole and brush the potatoes with melted butter. Add the hot stock to the casserole and brush the potatoes with melted butter. Cover the casserole and place in the oven to cook for about two hours. After two hours remove the lid and cook for another 30-45 minutes, until the potatoes are crisp and golden-brown. Cover the casserole and place in the oven to cook for about two hours. After two hours remove the lid and cook for another 30-45 minutes, until the potatoes are crisp and golden-brown. Take the casserole dish to the table and serve. Take the casserole dish to the table and serve."
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eaaf5faa835a1d8bdff2814bd0ebc281dd844399e049ec936e4dfe1686e4c75e
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Lancashire hotpot recipe
An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nigel_slaters_lancashire_48954_16x9.jpg This delicious Lancashire hotpot is so simple to make and so satisfying to eat - it will brighten up many a weekend. 6 lamb chops, weighing approximately 500g/1lb 2oz in total3 tbsp olive oil1 large carrot, roughly chopped1 celery stalk, trimmed, roughly chopped1 large onion, roughly chopped2 tbsp plain flour1 litre/1¾ pints beef stock8 sprigs fresh thyme 1 bay leaf100g/3½oz butter, melted2 large floury potatoes, such as Maris Piper, sliced into 1cm/½in-thick discssalt and freshly ground black pepper 6 lamb chops, weighing approximately 500g/1lb 2oz in total 3 tbsp olive oil 1 large carrot, roughly chopped 1 celery stalk, trimmed, roughly chopped 1 large onion, roughly chopped 2 tbsp plain flour 1 litre/1¾ pints beef stock 8 sprigs fresh thyme 1 bay leaf 100g/3½oz butter, melted 2 large floury potatoes, such as Maris Piper, sliced into 1cm/½in-thick discs salt and freshly ground black pepper Method Preheat the oven to 170C/150C Fan/Gas 3.Season the lamb chops with plenty of salt and freshly ground black pepper. Heat the oil in a frying pan over a medium heat, then fry the lamb chops for 2-3 minutes on each side, or until browned all over. Transfer the lamb chops to a medium casserole.Fry the carrot, celery and onion in the same frying pan for 4-5 minutes, or until coloured and softened.Stir the flour into the vegetables and continue to fry for 2-3 minutes, or until the flour turns a biscuit colour.Pour in the beef stock and stir well until the liquid has thickened and there are no visible lumps of flour. Transfer the vegetables and thickened stock to the casserole. Add 7 thyme sprigs and the bay leaf, then bring the mixture to the boil. Reduce the heat until the mixture is just simmering.Melt the butter in a small saucepan over a medium heat.Arrange the potato slices on top of the hotpot, overlapping the edges slightly. Brush the potato slices all over with the melted butter. Sprinkle the top with a few thyme leaves from the remaining sprig of thyme.Bake the hotpot in the oven for 1-1½ hours, or until the potato topping is crisp and golden-brown and the vegetables are tender. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Season the lamb chops with plenty of salt and freshly ground black pepper. Heat the oil in a frying pan over a medium heat, then fry the lamb chops for 2-3 minutes on each side, or until browned all over. Transfer the lamb chops to a medium casserole. Season the lamb chops with plenty of salt and freshly ground black pepper. Heat the oil in a frying pan over a medium heat, then fry the lamb chops for 2-3 minutes on each side, or until browned all over. Transfer the lamb chops to a medium casserole. Fry the carrot, celery and onion in the same frying pan for 4-5 minutes, or until coloured and softened. Fry the carrot, celery and onion in the same frying pan for 4-5 minutes, or until coloured and softened. Stir the flour into the vegetables and continue to fry for 2-3 minutes, or until the flour turns a biscuit colour. Stir the flour into the vegetables and continue to fry for 2-3 minutes, or until the flour turns a biscuit colour. Pour in the beef stock and stir well until the liquid has thickened and there are no visible lumps of flour. Pour in the beef stock and stir well until the liquid has thickened and there are no visible lumps of flour. Transfer the vegetables and thickened stock to the casserole. Add 7 thyme sprigs and the bay leaf, then bring the mixture to the boil. Reduce the heat until the mixture is just simmering. Transfer the vegetables and thickened stock to the casserole. Add 7 thyme sprigs and the bay leaf, then bring the mixture to the boil. Reduce the heat until the mixture is just simmering. Melt the butter in a small saucepan over a medium heat. Melt the butter in a small saucepan over a medium heat. Arrange the potato slices on top of the hotpot, overlapping the edges slightly. Brush the potato slices all over with the melted butter. Sprinkle the top with a few thyme leaves from the remaining sprig of thyme. Arrange the potato slices on top of the hotpot, overlapping the edges slightly. Brush the potato slices all over with the melted butter. Sprinkle the top with a few thyme leaves from the remaining sprig of thyme. Bake the hotpot in the oven for 1-1½ hours, or until the potato topping is crisp and golden-brown and the vegetables are tender. Bake the hotpot in the oven for 1-1½ hours, or until the potato topping is crisp and golden-brown and the vegetables are tender.
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"url": "https://www.bbc.co.uk/food/recipes/nigel_slaters_lancashire_48954",
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"title": "Lancashire hotpot recipe",
"content": "An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nigel_slaters_lancashire_48954_16x9.jpg This delicious Lancashire hotpot is so simple to make and so satisfying to eat - it will brighten up many a weekend. 6 lamb chops, weighing approximately 500g/1lb 2oz in total3 tbsp olive oil1 large carrot, roughly chopped1 celery stalk, trimmed, roughly chopped1 large onion, roughly chopped2 tbsp plain flour1 litre/1¾ pints beef stock8 sprigs fresh thyme 1 bay leaf100g/3½oz butter, melted2 large floury potatoes, such as Maris Piper, sliced into 1cm/½in-thick discssalt and freshly ground black pepper 6 lamb chops, weighing approximately 500g/1lb 2oz in total 3 tbsp olive oil 1 large carrot, roughly chopped 1 celery stalk, trimmed, roughly chopped 1 large onion, roughly chopped 2 tbsp plain flour 1 litre/1¾ pints beef stock 8 sprigs fresh thyme 1 bay leaf 100g/3½oz butter, melted 2 large floury potatoes, such as Maris Piper, sliced into 1cm/½in-thick discs salt and freshly ground black pepper Method Preheat the oven to 170C/150C Fan/Gas 3.Season the lamb chops with plenty of salt and freshly ground black pepper. Heat the oil in a frying pan over a medium heat, then fry the lamb chops for 2-3 minutes on each side, or until browned all over. Transfer the lamb chops to a medium casserole.Fry the carrot, celery and onion in the same frying pan for 4-5 minutes, or until coloured and softened.Stir the flour into the vegetables and continue to fry for 2-3 minutes, or until the flour turns a biscuit colour.Pour in the beef stock and stir well until the liquid has thickened and there are no visible lumps of flour. Transfer the vegetables and thickened stock to the casserole. Add 7 thyme sprigs and the bay leaf, then bring the mixture to the boil. Reduce the heat until the mixture is just simmering.Melt the butter in a small saucepan over a medium heat.Arrange the potato slices on top of the hotpot, overlapping the edges slightly. Brush the potato slices all over with the melted butter. Sprinkle the top with a few thyme leaves from the remaining sprig of thyme.Bake the hotpot in the oven for 1-1½ hours, or until the potato topping is crisp and golden-brown and the vegetables are tender. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Season the lamb chops with plenty of salt and freshly ground black pepper. Heat the oil in a frying pan over a medium heat, then fry the lamb chops for 2-3 minutes on each side, or until browned all over. Transfer the lamb chops to a medium casserole. Season the lamb chops with plenty of salt and freshly ground black pepper. Heat the oil in a frying pan over a medium heat, then fry the lamb chops for 2-3 minutes on each side, or until browned all over. Transfer the lamb chops to a medium casserole. Fry the carrot, celery and onion in the same frying pan for 4-5 minutes, or until coloured and softened. Fry the carrot, celery and onion in the same frying pan for 4-5 minutes, or until coloured and softened. Stir the flour into the vegetables and continue to fry for 2-3 minutes, or until the flour turns a biscuit colour. Stir the flour into the vegetables and continue to fry for 2-3 minutes, or until the flour turns a biscuit colour. Pour in the beef stock and stir well until the liquid has thickened and there are no visible lumps of flour. Pour in the beef stock and stir well until the liquid has thickened and there are no visible lumps of flour. Transfer the vegetables and thickened stock to the casserole. Add 7 thyme sprigs and the bay leaf, then bring the mixture to the boil. Reduce the heat until the mixture is just simmering. Transfer the vegetables and thickened stock to the casserole. Add 7 thyme sprigs and the bay leaf, then bring the mixture to the boil. Reduce the heat until the mixture is just simmering. Melt the butter in a small saucepan over a medium heat. Melt the butter in a small saucepan over a medium heat. Arrange the potato slices on top of the hotpot, overlapping the edges slightly. Brush the potato slices all over with the melted butter. Sprinkle the top with a few thyme leaves from the remaining sprig of thyme. Arrange the potato slices on top of the hotpot, overlapping the edges slightly. Brush the potato slices all over with the melted butter. Sprinkle the top with a few thyme leaves from the remaining sprig of thyme. Bake the hotpot in the oven for 1-1½ hours, or until the potato topping is crisp and golden-brown and the vegetables are tender. Bake the hotpot in the oven for 1-1½ hours, or until the potato topping is crisp and golden-brown and the vegetables are tender."
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0ad777d5068a6aabba5292461ad5b97e4ee2e203ebce1ceb4a35f030cbd2854d
|
Veggie slow cooker hotpot recipe
Slow cooker vegetarian hotpot An average of 4.6 out of 5 stars from 101 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_and_46813_16x9.jpg This slow-cooker vegetarian stew with fluffy dumplings is a cheap and easy recipe. To make it vegan, use vegetable suet in the dumplings instead of butter and omit the pesto. This dish is perfect for batch cooking, just divide it up into indiviudal portions and you will always have warming stew at your fingertips, check the tips section for freezing instructions. Equipment and preparation: For this recipe you will need a 6.5 litre/11½ pint slow cooker. This meal provides 629 kcal, 13g protein, 79g carbohydrate (of which 24g sugars), 29g fat (of which 11g saturates), 16g fibre and 1.8g salt per portion. 2 tbsp sunflower oil1 small butternut squash (approximately 800g/1lb 12oz), scrubbed, deseeded and chopped into chunks2 onions, thinly sliced3 carrots, peeled and cut into chunks2 parsnips, peeled and cut into chunks2 tbsp plain flour400g tin chopped tomatoes2 tbsp tomato purée½ tsp dried chilli flakes (optional)3 tbsp pesto (optional)350ml/12fl oz hot vegetable stock (made with 1 stock cube)100g/3½oz young spinach leaves (optional)salt and freshly ground black pepper 2 tbsp sunflower oil 1 small butternut squash (approximately 800g/1lb 12oz), scrubbed, deseeded and chopped into chunks 2 onions, thinly sliced 3 carrots, peeled and cut into chunks 2 parsnips, peeled and cut into chunks 2 tbsp plain flour 400g tin chopped tomatoes 2 tbsp tomato purée ½ tsp dried chilli flakes (optional) 3 tbsp pesto (optional) 350ml/12fl oz hot vegetable stock (made with 1 stock cube) 100g/3½oz young spinach leaves (optional) salt and freshly ground black pepper 200g/7oz self-raising flour75g/2¾oz frozen butter (or 75g/2¾oz shredded vegetarian suet)125ml/4fl oz cold watersalt and freshly ground black pepper 200g/7oz self-raising flour 75g/2¾oz frozen butter (or 75g/2¾oz shredded vegetarian suet) 125ml/4fl oz cold water salt and freshly ground black pepper Method Heat the oil in a large, non-stick frying pan over a medium heat. Add the vegetables, in batches if necessary, and fry for 4–5 minutes, stirring regularly, until lightly browned all over. Season with salt and pepper. Transfer the vegetables to the slow cooker, sprinkle over the flour and stir well. Add the chopped tomatoes, tomato purée, chilli flakes and pesto, if using, and stir again. Pour over the stock and stir. Cover and cook on high for 4 hours.After the hotpot has been cooking for 3½ hours, make the dumplings. Put the flour in a large mixing bowl and season with salt and pepper.Coarsely grate one-quarter of the frozen butter into the flour. Toss the mixture to coat the butter lightly in the flour. Add the remaining butter in three more batches, grating and tossing it in the same way. This should prevent the dumpling dough from clumping and yield light, fluffy dumplings.Stir in enough cold water to bring the mixture together as a soft, squidy dough. Divide into 12 equally sized pieces and roll each into a ball. Remove the lid from the slow cooker, stir in the spinach until wilted, then arrange the dumplings gently on top. Replace the lid and continue to cook on high for a further 25–30 minutes, or until the dumplings are puffed up and fluffy. Spoon the hotpot onto serving plates with the dumplings on top. Heat the oil in a large, non-stick frying pan over a medium heat. Add the vegetables, in batches if necessary, and fry for 4–5 minutes, stirring regularly, until lightly browned all over. Season with salt and pepper. Heat the oil in a large, non-stick frying pan over a medium heat. Add the vegetables, in batches if necessary, and fry for 4–5 minutes, stirring regularly, until lightly browned all over. Season with salt and pepper. Transfer the vegetables to the slow cooker, sprinkle over the flour and stir well. Add the chopped tomatoes, tomato purée, chilli flakes and pesto, if using, and stir again. Pour over the stock and stir. Cover and cook on high for 4 hours. Transfer the vegetables to the slow cooker, sprinkle over the flour and stir well. Add the chopped tomatoes, tomato purée, chilli flakes and pesto, if using, and stir again. Pour over the stock and stir. Cover and cook on high for 4 hours. After the hotpot has been cooking for 3½ hours, make the dumplings. Put the flour in a large mixing bowl and season with salt and pepper. After the hotpot has been cooking for 3½ hours, make the dumplings. Put the flour in a large mixing bowl and season with salt and pepper. Coarsely grate one-quarter of the frozen butter into the flour. Toss the mixture to coat the butter lightly in the flour. Add the remaining butter in three more batches, grating and tossing it in the same way. This should prevent the dumpling dough from clumping and yield light, fluffy dumplings. Coarsely grate one-quarter of the frozen butter into the flour. Toss the mixture to coat the butter lightly in the flour. Add the remaining butter in three more batches, grating and tossing it in the same way. This should prevent the dumpling dough from clumping and yield light, fluffy dumplings. Stir in enough cold water to bring the mixture together as a soft, squidy dough. Divide into 12 equally sized pieces and roll each into a ball. Stir in enough cold water to bring the mixture together as a soft, squidy dough. Divide into 12 equally sized pieces and roll each into a ball. Remove the lid from the slow cooker, stir in the spinach until wilted, then arrange the dumplings gently on top. Replace the lid and continue to cook on high for a further 25–30 minutes, or until the dumplings are puffed up and fluffy. Remove the lid from the slow cooker, stir in the spinach until wilted, then arrange the dumplings gently on top. Replace the lid and continue to cook on high for a further 25–30 minutes, or until the dumplings are puffed up and fluffy. Spoon the hotpot onto serving plates with the dumplings on top. Spoon the hotpot onto serving plates with the dumplings on top. Recipe tips Tip 1: The butternut squash keeps its shape better during cooking if it is left unpeeled. The skin is edible, but you can remove it when eating the hotpot if preferred. Tip 2: A tablespoon of dried mixed herbs can be added to the dumpling dough if desired. Tip 3: To freeze the stew, portion it into separate containers, it will last in the freezer for up to 2 months. Tip 4: To freeze the dumplings, put them on a tray, making sure there is space between them. Put the tray in the freezer, once the dumplings are solid you can divide them into freezer bags.
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"title": "Veggie slow cooker hotpot recipe",
"content": "Slow cooker vegetarian hotpot An average of 4.6 out of 5 stars from 101 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_and_46813_16x9.jpg This slow-cooker vegetarian stew with fluffy dumplings is a cheap and easy recipe. To make it vegan, use vegetable suet in the dumplings instead of butter and omit the pesto. This dish is perfect for batch cooking, just divide it up into indiviudal portions and you will always have warming stew at your fingertips, check the tips section for freezing instructions. Equipment and preparation: For this recipe you will need a 6.5 litre/11½ pint slow cooker. This meal provides 629 kcal, 13g protein, 79g carbohydrate (of which 24g sugars), 29g fat (of which 11g saturates), 16g fibre and 1.8g salt per portion. 2 tbsp sunflower oil1 small butternut squash (approximately 800g/1lb 12oz), scrubbed, deseeded and chopped into chunks2 onions, thinly sliced3 carrots, peeled and cut into chunks2 parsnips, peeled and cut into chunks2 tbsp plain flour400g tin chopped tomatoes2 tbsp tomato purée½ tsp dried chilli flakes (optional)3 tbsp pesto (optional)350ml/12fl oz hot vegetable stock (made with 1 stock cube)100g/3½oz young spinach leaves (optional)salt and freshly ground black pepper 2 tbsp sunflower oil 1 small butternut squash (approximately 800g/1lb 12oz), scrubbed, deseeded and chopped into chunks 2 onions, thinly sliced 3 carrots, peeled and cut into chunks 2 parsnips, peeled and cut into chunks 2 tbsp plain flour 400g tin chopped tomatoes 2 tbsp tomato purée ½ tsp dried chilli flakes (optional) 3 tbsp pesto (optional) 350ml/12fl oz hot vegetable stock (made with 1 stock cube) 100g/3½oz young spinach leaves (optional) salt and freshly ground black pepper 200g/7oz self-raising flour75g/2¾oz frozen butter (or 75g/2¾oz shredded vegetarian suet)125ml/4fl oz cold watersalt and freshly ground black pepper 200g/7oz self-raising flour 75g/2¾oz frozen butter (or 75g/2¾oz shredded vegetarian suet) 125ml/4fl oz cold water salt and freshly ground black pepper Method Heat the oil in a large, non-stick frying pan over a medium heat. Add the vegetables, in batches if necessary, and fry for 4–5 minutes, stirring regularly, until lightly browned all over. Season with salt and pepper. Transfer the vegetables to the slow cooker, sprinkle over the flour and stir well. Add the chopped tomatoes, tomato purée, chilli flakes and pesto, if using, and stir again. Pour over the stock and stir. Cover and cook on high for 4 hours.After the hotpot has been cooking for 3½ hours, make the dumplings. Put the flour in a large mixing bowl and season with salt and pepper.Coarsely grate one-quarter of the frozen butter into the flour. Toss the mixture to coat the butter lightly in the flour. Add the remaining butter in three more batches, grating and tossing it in the same way. This should prevent the dumpling dough from clumping and yield light, fluffy dumplings.Stir in enough cold water to bring the mixture together as a soft, squidy dough. Divide into 12 equally sized pieces and roll each into a ball. Remove the lid from the slow cooker, stir in the spinach until wilted, then arrange the dumplings gently on top. Replace the lid and continue to cook on high for a further 25–30 minutes, or until the dumplings are puffed up and fluffy. Spoon the hotpot onto serving plates with the dumplings on top. Heat the oil in a large, non-stick frying pan over a medium heat. Add the vegetables, in batches if necessary, and fry for 4–5 minutes, stirring regularly, until lightly browned all over. Season with salt and pepper. Heat the oil in a large, non-stick frying pan over a medium heat. Add the vegetables, in batches if necessary, and fry for 4–5 minutes, stirring regularly, until lightly browned all over. Season with salt and pepper. Transfer the vegetables to the slow cooker, sprinkle over the flour and stir well. Add the chopped tomatoes, tomato purée, chilli flakes and pesto, if using, and stir again. Pour over the stock and stir. Cover and cook on high for 4 hours. Transfer the vegetables to the slow cooker, sprinkle over the flour and stir well. Add the chopped tomatoes, tomato purée, chilli flakes and pesto, if using, and stir again. Pour over the stock and stir. Cover and cook on high for 4 hours. After the hotpot has been cooking for 3½ hours, make the dumplings. Put the flour in a large mixing bowl and season with salt and pepper. After the hotpot has been cooking for 3½ hours, make the dumplings. Put the flour in a large mixing bowl and season with salt and pepper. Coarsely grate one-quarter of the frozen butter into the flour. Toss the mixture to coat the butter lightly in the flour. Add the remaining butter in three more batches, grating and tossing it in the same way. This should prevent the dumpling dough from clumping and yield light, fluffy dumplings. Coarsely grate one-quarter of the frozen butter into the flour. Toss the mixture to coat the butter lightly in the flour. Add the remaining butter in three more batches, grating and tossing it in the same way. This should prevent the dumpling dough from clumping and yield light, fluffy dumplings. Stir in enough cold water to bring the mixture together as a soft, squidy dough. Divide into 12 equally sized pieces and roll each into a ball. Stir in enough cold water to bring the mixture together as a soft, squidy dough. Divide into 12 equally sized pieces and roll each into a ball. Remove the lid from the slow cooker, stir in the spinach until wilted, then arrange the dumplings gently on top. Replace the lid and continue to cook on high for a further 25–30 minutes, or until the dumplings are puffed up and fluffy. Remove the lid from the slow cooker, stir in the spinach until wilted, then arrange the dumplings gently on top. Replace the lid and continue to cook on high for a further 25–30 minutes, or until the dumplings are puffed up and fluffy. Spoon the hotpot onto serving plates with the dumplings on top. Spoon the hotpot onto serving plates with the dumplings on top. Recipe tips Tip 1: The butternut squash keeps its shape better during cooking if it is left unpeeled. The skin is edible, but you can remove it when eating the hotpot if preferred. Tip 2: A tablespoon of dried mixed herbs can be added to the dumpling dough if desired. Tip 3: To freeze the stew, portion it into separate containers, it will last in the freezer for up to 2 months. Tip 4: To freeze the dumplings, put them on a tray, making sure there is space between them. Put the tray in the freezer, once the dumplings are solid you can divide them into freezer bags."
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c83efd541f2afc9cc95dcb441fe94e69f3a67a2b872786c5182072dc22fc6799
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Lighter lamb hotpot recipe
An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_lamb_hotpot_14339_16x9.jpg A hearty meal for four in one pot. Tender lamb cooked in a richly flavoured casserole with crisp layered potatoes on top. Each serving provides 455 kcal, 31g protein, 47g carbohydrate (of which 13g sugars), 14g fat (of which 5g saturates), 10g fibre and 1.7g salt. 3 tsp olive oil600g/1lb 5oz lamb leg steaks, all visible fat removed (500g/1lb 2oz after the fat is cut off), cut into bite-size pieces2 onions, roughly chopped2 garlic cloves, thickly sliced250g/9oz celery (about 4 stalks), thickly sliced400g/14oz carrots (about 4 medium carrots), peeled and thickly slicedsmall handful fresh rosemary, finely choppedfew sprigs fresh thyme1 tbsp plain flour1 beef stock pot diluted to make 500ml/18fl oz stock2 tbsp Worcestershire sauce2 tbsp tomato purée650g/1lb 7oz floury potatoes, ideally Maris Piper, cut into thick slicessalt and freshly ground black pepper 3 tsp olive oil 600g/1lb 5oz lamb leg steaks, all visible fat removed (500g/1lb 2oz after the fat is cut off), cut into bite-size pieces 2 onions, roughly chopped 2 garlic cloves, thickly sliced 250g/9oz celery (about 4 stalks), thickly sliced 400g/14oz carrots (about 4 medium carrots), peeled and thickly sliced small handful fresh rosemary, finely chopped few sprigs fresh thyme 1 tbsp plain flour 1 beef stock pot diluted to make 500ml/18fl oz stock 2 tbsp Worcestershire sauce 2 tbsp tomato purée 650g/1lb 7oz floury potatoes, ideally Maris Piper, cut into thick slices salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 teaspoon of the oil in a large heavy-bottomed casserole over a medium to high heat. Brown the lamb on all sides in two batches for 3-4 minutes per batch. Transfer to a plate using a slotted spoon. Add another teaspoon of oil to the pan and add the onions, garlic, celery and carrots and fry, stirring, for 3-4 minutes. Add the rosemary and thyme and fry for another minute. Sprinkle over the flour and cook for 2 minutes, stirring all the time to cook the flour. Return the lamb to the pan, pour in the stock and stir in the Worcestershire sauce and tomato purée, then bring to the boil. Layer the potatoes on top in two overlapping layers, seasoning between the layers. Cover with the lid and bake in the oven for 1½ hours, or until the lamb and the potatoes are tender.Remove the lid and increase the oven temperature to 200C/180C Fan/Gas 6. Brush the potatoes with the final teaspoon of oil and bake for a further 15 minutes, or until the top is nicely browned. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 teaspoon of the oil in a large heavy-bottomed casserole over a medium to high heat. Brown the lamb on all sides in two batches for 3-4 minutes per batch. Transfer to a plate using a slotted spoon. Heat 1 teaspoon of the oil in a large heavy-bottomed casserole over a medium to high heat. Brown the lamb on all sides in two batches for 3-4 minutes per batch. Transfer to a plate using a slotted spoon. Add another teaspoon of oil to the pan and add the onions, garlic, celery and carrots and fry, stirring, for 3-4 minutes. Add the rosemary and thyme and fry for another minute. Sprinkle over the flour and cook for 2 minutes, stirring all the time to cook the flour. Add another teaspoon of oil to the pan and add the onions, garlic, celery and carrots and fry, stirring, for 3-4 minutes. Add the rosemary and thyme and fry for another minute. Sprinkle over the flour and cook for 2 minutes, stirring all the time to cook the flour. Return the lamb to the pan, pour in the stock and stir in the Worcestershire sauce and tomato purée, then bring to the boil. Return the lamb to the pan, pour in the stock and stir in the Worcestershire sauce and tomato purée, then bring to the boil. Layer the potatoes on top in two overlapping layers, seasoning between the layers. Cover with the lid and bake in the oven for 1½ hours, or until the lamb and the potatoes are tender. Layer the potatoes on top in two overlapping layers, seasoning between the layers. Cover with the lid and bake in the oven for 1½ hours, or until the lamb and the potatoes are tender. Remove the lid and increase the oven temperature to 200C/180C Fan/Gas 6. Brush the potatoes with the final teaspoon of oil and bake for a further 15 minutes, or until the top is nicely browned. Remove the lid and increase the oven temperature to 200C/180C Fan/Gas 6. Brush the potatoes with the final teaspoon of oil and bake for a further 15 minutes, or until the top is nicely browned.
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"title": "Lighter lamb hotpot recipe",
"content": "An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_lamb_hotpot_14339_16x9.jpg A hearty meal for four in one pot. Tender lamb cooked in a richly flavoured casserole with crisp layered potatoes on top. Each serving provides 455 kcal, 31g protein, 47g carbohydrate (of which 13g sugars), 14g fat (of which 5g saturates), 10g fibre and 1.7g salt. 3 tsp olive oil600g/1lb 5oz lamb leg steaks, all visible fat removed (500g/1lb 2oz after the fat is cut off), cut into bite-size pieces2 onions, roughly chopped2 garlic cloves, thickly sliced250g/9oz celery (about 4 stalks), thickly sliced400g/14oz carrots (about 4 medium carrots), peeled and thickly slicedsmall handful fresh rosemary, finely choppedfew sprigs fresh thyme1 tbsp plain flour1 beef stock pot diluted to make 500ml/18fl oz stock2 tbsp Worcestershire sauce2 tbsp tomato purée650g/1lb 7oz floury potatoes, ideally Maris Piper, cut into thick slicessalt and freshly ground black pepper 3 tsp olive oil 600g/1lb 5oz lamb leg steaks, all visible fat removed (500g/1lb 2oz after the fat is cut off), cut into bite-size pieces 2 onions, roughly chopped 2 garlic cloves, thickly sliced 250g/9oz celery (about 4 stalks), thickly sliced 400g/14oz carrots (about 4 medium carrots), peeled and thickly sliced small handful fresh rosemary, finely chopped few sprigs fresh thyme 1 tbsp plain flour 1 beef stock pot diluted to make 500ml/18fl oz stock 2 tbsp Worcestershire sauce 2 tbsp tomato purée 650g/1lb 7oz floury potatoes, ideally Maris Piper, cut into thick slices salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 teaspoon of the oil in a large heavy-bottomed casserole over a medium to high heat. Brown the lamb on all sides in two batches for 3-4 minutes per batch. Transfer to a plate using a slotted spoon. Add another teaspoon of oil to the pan and add the onions, garlic, celery and carrots and fry, stirring, for 3-4 minutes. Add the rosemary and thyme and fry for another minute. Sprinkle over the flour and cook for 2 minutes, stirring all the time to cook the flour. Return the lamb to the pan, pour in the stock and stir in the Worcestershire sauce and tomato purée, then bring to the boil. Layer the potatoes on top in two overlapping layers, seasoning between the layers. Cover with the lid and bake in the oven for 1½ hours, or until the lamb and the potatoes are tender.Remove the lid and increase the oven temperature to 200C/180C Fan/Gas 6. Brush the potatoes with the final teaspoon of oil and bake for a further 15 minutes, or until the top is nicely browned. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 1 teaspoon of the oil in a large heavy-bottomed casserole over a medium to high heat. Brown the lamb on all sides in two batches for 3-4 minutes per batch. Transfer to a plate using a slotted spoon. Heat 1 teaspoon of the oil in a large heavy-bottomed casserole over a medium to high heat. Brown the lamb on all sides in two batches for 3-4 minutes per batch. Transfer to a plate using a slotted spoon. Add another teaspoon of oil to the pan and add the onions, garlic, celery and carrots and fry, stirring, for 3-4 minutes. Add the rosemary and thyme and fry for another minute. Sprinkle over the flour and cook for 2 minutes, stirring all the time to cook the flour. Add another teaspoon of oil to the pan and add the onions, garlic, celery and carrots and fry, stirring, for 3-4 minutes. Add the rosemary and thyme and fry for another minute. Sprinkle over the flour and cook for 2 minutes, stirring all the time to cook the flour. Return the lamb to the pan, pour in the stock and stir in the Worcestershire sauce and tomato purée, then bring to the boil. Return the lamb to the pan, pour in the stock and stir in the Worcestershire sauce and tomato purée, then bring to the boil. Layer the potatoes on top in two overlapping layers, seasoning between the layers. Cover with the lid and bake in the oven for 1½ hours, or until the lamb and the potatoes are tender. Layer the potatoes on top in two overlapping layers, seasoning between the layers. Cover with the lid and bake in the oven for 1½ hours, or until the lamb and the potatoes are tender. Remove the lid and increase the oven temperature to 200C/180C Fan/Gas 6. Brush the potatoes with the final teaspoon of oil and bake for a further 15 minutes, or until the top is nicely browned. Remove the lid and increase the oven temperature to 200C/180C Fan/Gas 6. Brush the potatoes with the final teaspoon of oil and bake for a further 15 minutes, or until the top is nicely browned."
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a3fff014d632fd84b0b85311f7d478794e63c3796c09cde3763d9cc20dc45fe2
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Slow cooker beef hotpot recipe
An average of 3.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_korean_beef_67459_16x9.jpg Packed with flavour and meltingly tender beef, try this classic comfort food with steamed rice and greens. Each serving provides 212kcal, 20g protein, 14g carbohydrate (of which sugars 13g), 8g fat (of which 2.5g saturates), 2g fibre and 2.8g salt. 1 onion, chopped2 carrots, cut into 1cm/½in slices1 tbsp vegetable or sunflower oil500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size cubes, or long, thick slices5 garlic cloves, crushed or finely chopped5cm/2in piece fresh root ginger, finely grated1 fat red chilli, shredded (I leave the seeds in)2 tbsp light muscovado sugar1 tbsp miso paste, optional, but this will add extra depth to the sauce6 tbsp light soy sauce300ml/½ pint beef stock1 tsp sesame oil, plus more to serve2 bunches spring onions, trimmed then cut into finger-length piecesfew handfuls fresh beansprouts 1 onion, chopped 2 carrots, cut into 1cm/½in slices 1 tbsp vegetable or sunflower oil 500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size cubes, or long, thick slices 5 garlic cloves, crushed or finely chopped 5cm/2in piece fresh root ginger, finely grated 1 fat red chilli, shredded (I leave the seeds in) 2 tbsp light muscovado sugar 1 tbsp miso paste, optional, but this will add extra depth to the sauce 6 tbsp light soy sauce 300ml/½ pint beef stock 1 tsp sesame oil, plus more to serve 2 bunches spring onions, trimmed then cut into finger-length pieces few handfuls fresh beansprouts Method Place the onion and carrots into a slow cooker. Heat the oil in a large non-stick frying pan, then fry the beef in two batches until golden-brown, transferring to the slow cooker when ready. Scatter with the garlic, ginger and chilli.Stir the sugar, miso, soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the miso and sugar. Pour the hot liquid over the beef and vegetables, cover with the lid and cook on low for 7½ hours. Scatter with the spring onions, re-cover the slow cooker then cook for another 30 minutes until the onions are tender. Stir in the beansprouts, then drizzle with a little more sesame oil. Serve with steamed broccoli abd boiled rice. Place the onion and carrots into a slow cooker. Heat the oil in a large non-stick frying pan, then fry the beef in two batches until golden-brown, transferring to the slow cooker when ready. Scatter with the garlic, ginger and chilli. Place the onion and carrots into a slow cooker. Heat the oil in a large non-stick frying pan, then fry the beef in two batches until golden-brown, transferring to the slow cooker when ready. Scatter with the garlic, ginger and chilli. Stir the sugar, miso, soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the miso and sugar. Pour the hot liquid over the beef and vegetables, cover with the lid and cook on low for 7½ hours. Stir the sugar, miso, soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the miso and sugar. Pour the hot liquid over the beef and vegetables, cover with the lid and cook on low for 7½ hours. Scatter with the spring onions, re-cover the slow cooker then cook for another 30 minutes until the onions are tender. Stir in the beansprouts, then drizzle with a little more sesame oil. Serve with steamed broccoli abd boiled rice. Scatter with the spring onions, re-cover the slow cooker then cook for another 30 minutes until the onions are tender. Stir in the beansprouts, then drizzle with a little more sesame oil. Serve with steamed broccoli abd boiled rice.
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"title": "Slow cooker beef hotpot recipe",
"content": "An average of 3.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_korean_beef_67459_16x9.jpg Packed with flavour and meltingly tender beef, try this classic comfort food with steamed rice and greens. Each serving provides 212kcal, 20g protein, 14g carbohydrate (of which sugars 13g), 8g fat (of which 2.5g saturates), 2g fibre and 2.8g salt. 1 onion, chopped2 carrots, cut into 1cm/½in slices1 tbsp vegetable or sunflower oil500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size cubes, or long, thick slices5 garlic cloves, crushed or finely chopped5cm/2in piece fresh root ginger, finely grated1 fat red chilli, shredded (I leave the seeds in)2 tbsp light muscovado sugar1 tbsp miso paste, optional, but this will add extra depth to the sauce6 tbsp light soy sauce300ml/½ pint beef stock1 tsp sesame oil, plus more to serve2 bunches spring onions, trimmed then cut into finger-length piecesfew handfuls fresh beansprouts 1 onion, chopped 2 carrots, cut into 1cm/½in slices 1 tbsp vegetable or sunflower oil 500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size cubes, or long, thick slices 5 garlic cloves, crushed or finely chopped 5cm/2in piece fresh root ginger, finely grated 1 fat red chilli, shredded (I leave the seeds in) 2 tbsp light muscovado sugar 1 tbsp miso paste, optional, but this will add extra depth to the sauce 6 tbsp light soy sauce 300ml/½ pint beef stock 1 tsp sesame oil, plus more to serve 2 bunches spring onions, trimmed then cut into finger-length pieces few handfuls fresh beansprouts Method Place the onion and carrots into a slow cooker. Heat the oil in a large non-stick frying pan, then fry the beef in two batches until golden-brown, transferring to the slow cooker when ready. Scatter with the garlic, ginger and chilli.Stir the sugar, miso, soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the miso and sugar. Pour the hot liquid over the beef and vegetables, cover with the lid and cook on low for 7½ hours. Scatter with the spring onions, re-cover the slow cooker then cook for another 30 minutes until the onions are tender. Stir in the beansprouts, then drizzle with a little more sesame oil. Serve with steamed broccoli abd boiled rice. Place the onion and carrots into a slow cooker. Heat the oil in a large non-stick frying pan, then fry the beef in two batches until golden-brown, transferring to the slow cooker when ready. Scatter with the garlic, ginger and chilli. Place the onion and carrots into a slow cooker. Heat the oil in a large non-stick frying pan, then fry the beef in two batches until golden-brown, transferring to the slow cooker when ready. Scatter with the garlic, ginger and chilli. Stir the sugar, miso, soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the miso and sugar. Pour the hot liquid over the beef and vegetables, cover with the lid and cook on low for 7½ hours. Stir the sugar, miso, soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the miso and sugar. Pour the hot liquid over the beef and vegetables, cover with the lid and cook on low for 7½ hours. Scatter with the spring onions, re-cover the slow cooker then cook for another 30 minutes until the onions are tender. Stir in the beansprouts, then drizzle with a little more sesame oil. Serve with steamed broccoli abd boiled rice. Scatter with the spring onions, re-cover the slow cooker then cook for another 30 minutes until the onions are tender. Stir in the beansprouts, then drizzle with a little more sesame oil. Serve with steamed broccoli abd boiled rice."
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50ada4d5dbee0281cba7f7309bd68261b548ba3a541a4f5408694ab32bc4868a
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Karelian hotpot recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p032tsmg.jpg This dish from Finland is similar to the beloved Lancashire hotpot, the perfect comfort food to warm you up on a cold night. 1 tbsp vegetable oil or lard300g/10½oz pork, preferably pork shoulder, diced300g/10½oz stewing beef, diced300g/10½oz lamb or mutton, preferably shoulder or neck fillet, diced2 onions, sliced2 carrots, cut into chunks (optional)2 tsp black peppercorns1 tsp allspice berries (optional)3 bay leaves (optional)salt and freshly ground pepper 1 tbsp vegetable oil or lard 300g/10½oz pork, preferably pork shoulder, diced 300g/10½oz stewing beef, diced 300g/10½oz lamb or mutton, preferably shoulder or neck fillet, diced 2 onions, sliced 2 carrots, cut into chunks (optional) 2 tsp black peppercorns 1 tsp allspice berries (optional) 3 bay leaves (optional) salt and freshly ground pepper mashed potatolingonberry jam mashed potato lingonberry jam Method Preheat the oven to 150C/130C Fan/Gas 2. Heat the oil in a large frying pan. Brown all the meat thoroughly, in batches if necessary.Put a layer of meat at the bottom of a large casserole dish. Sprinkle over a layer of onions and carrots (if using). Sprinkle over the some of the black peppercorns, and the allspice berries and bay leaves (if using). Season with salt. Continue with these layers, remembering to season with salt and pepper, until you have used up all of the ingredients.Add enough cold water to almost cover the top layer of ingredients. Bring to the boil and then put in the oven. Cook for at least 2 hours, preferably longer – this can easily cook for up to 6 hours. Check regularly to see whether the meat is tender.Serve with mashed potato and lingonberry jam. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Heat the oil in a large frying pan. Brown all the meat thoroughly, in batches if necessary. Heat the oil in a large frying pan. Brown all the meat thoroughly, in batches if necessary. Put a layer of meat at the bottom of a large casserole dish. Sprinkle over a layer of onions and carrots (if using). Sprinkle over the some of the black peppercorns, and the allspice berries and bay leaves (if using). Season with salt. Continue with these layers, remembering to season with salt and pepper, until you have used up all of the ingredients. Put a layer of meat at the bottom of a large casserole dish. Sprinkle over a layer of onions and carrots (if using). Sprinkle over the some of the black peppercorns, and the allspice berries and bay leaves (if using). Season with salt. Continue with these layers, remembering to season with salt and pepper, until you have used up all of the ingredients. Add enough cold water to almost cover the top layer of ingredients. Bring to the boil and then put in the oven. Cook for at least 2 hours, preferably longer – this can easily cook for up to 6 hours. Check regularly to see whether the meat is tender. Add enough cold water to almost cover the top layer of ingredients. Bring to the boil and then put in the oven. Cook for at least 2 hours, preferably longer – this can easily cook for up to 6 hours. Check regularly to see whether the meat is tender. Serve with mashed potato and lingonberry jam. Serve with mashed potato and lingonberry jam.
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"title": "Karelian hotpot recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p032tsmg.jpg This dish from Finland is similar to the beloved Lancashire hotpot, the perfect comfort food to warm you up on a cold night. 1 tbsp vegetable oil or lard300g/10½oz pork, preferably pork shoulder, diced300g/10½oz stewing beef, diced300g/10½oz lamb or mutton, preferably shoulder or neck fillet, diced2 onions, sliced2 carrots, cut into chunks (optional)2 tsp black peppercorns1 tsp allspice berries (optional)3 bay leaves (optional)salt and freshly ground pepper 1 tbsp vegetable oil or lard 300g/10½oz pork, preferably pork shoulder, diced 300g/10½oz stewing beef, diced 300g/10½oz lamb or mutton, preferably shoulder or neck fillet, diced 2 onions, sliced 2 carrots, cut into chunks (optional) 2 tsp black peppercorns 1 tsp allspice berries (optional) 3 bay leaves (optional) salt and freshly ground pepper mashed potatolingonberry jam mashed potato lingonberry jam Method Preheat the oven to 150C/130C Fan/Gas 2. Heat the oil in a large frying pan. Brown all the meat thoroughly, in batches if necessary.Put a layer of meat at the bottom of a large casserole dish. Sprinkle over a layer of onions and carrots (if using). Sprinkle over the some of the black peppercorns, and the allspice berries and bay leaves (if using). Season with salt. Continue with these layers, remembering to season with salt and pepper, until you have used up all of the ingredients.Add enough cold water to almost cover the top layer of ingredients. Bring to the boil and then put in the oven. Cook for at least 2 hours, preferably longer – this can easily cook for up to 6 hours. Check regularly to see whether the meat is tender.Serve with mashed potato and lingonberry jam. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Heat the oil in a large frying pan. Brown all the meat thoroughly, in batches if necessary. Heat the oil in a large frying pan. Brown all the meat thoroughly, in batches if necessary. Put a layer of meat at the bottom of a large casserole dish. Sprinkle over a layer of onions and carrots (if using). Sprinkle over the some of the black peppercorns, and the allspice berries and bay leaves (if using). Season with salt. Continue with these layers, remembering to season with salt and pepper, until you have used up all of the ingredients. Put a layer of meat at the bottom of a large casserole dish. Sprinkle over a layer of onions and carrots (if using). Sprinkle over the some of the black peppercorns, and the allspice berries and bay leaves (if using). Season with salt. Continue with these layers, remembering to season with salt and pepper, until you have used up all of the ingredients. Add enough cold water to almost cover the top layer of ingredients. Bring to the boil and then put in the oven. Cook for at least 2 hours, preferably longer – this can easily cook for up to 6 hours. Check regularly to see whether the meat is tender. Add enough cold water to almost cover the top layer of ingredients. Bring to the boil and then put in the oven. Cook for at least 2 hours, preferably longer – this can easily cook for up to 6 hours. Check regularly to see whether the meat is tender. Serve with mashed potato and lingonberry jam. Serve with mashed potato and lingonberry jam."
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57a9633ac02a2fac5368fd3e3fab8161eedba55d6e558d3aab0367e5c84e23dd
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Lamb hotpot with cauliflower cheese recipe
An average of 4.5 out of 5 stars from 2 ratings Hotpot is the perfect dish for hearty appetites on a cold winter day - keep the cooking low and slow to ensure tender lamb. 1.5kg/3lb 5oz lamb neck fillet, cut into 2.5cm/1in piecessea salt and freshly ground black pepper1 tbsp vegetable oil75g/2¾oz butter6 lambs’ kidneys, trimmed, skinned and chopped2 large onions, thickly sliced2 sprigs fresh rosemary, leaves only, chopped3 garlic cloves, roughly chopped2 tbsp plain flour150ml/5fl oz red wine500ml/18fl oz beef stock2 tbsp Worcestershire sauce1 bay leaf2 sprigs fresh thyme1.5kg/3lb 5oz floury potatoes, peeled and cut into 5mm/ 1/4in thick slices50g/1¾oz unsalted butter, melted 1.5kg/3lb 5oz lamb neck fillet, cut into 2.5cm/1in pieces sea salt and freshly ground black pepper 1 tbsp vegetable oil 75g/2¾oz butter 6 lambs’ kidneys, trimmed, skinned and chopped 2 large onions, thickly sliced 2 sprigs fresh rosemary, leaves only, chopped 3 garlic cloves, roughly chopped 2 tbsp plain flour 150ml/5fl oz red wine 500ml/18fl oz beef stock 2 tbsp Worcestershire sauce 1 bay leaf 2 sprigs fresh thyme 1.5kg/3lb 5oz floury potatoes, peeled and cut into 5mm/ 1/4in thick slices 50g/1¾oz unsalted butter, melted 1 large cauliflower, cut into florets50g/1¾oz butter, plus extra for greasing50g/1¾oz plain flour450ml/16fl oz milk2 free-range egg yolks1 tsp English mustard200g/7oz Lincolnshire Poacher (or strong cheddar) cheese, grated 1 large cauliflower, cut into florets 50g/1¾oz butter, plus extra for greasing 50g/1¾oz plain flour 450ml/16fl oz milk 2 free-range egg yolks 1 tsp English mustard 200g/7oz Lincolnshire Poacher (or strong cheddar) cheese, grated Method Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb with sea salt and pepper.Heat a large ovenproof casserole until hot, then add the oil and butter and sear the lamb until browned all over. You’ll need to do this in batches.Set the lamb aside, then briefly sear the lambs’ kidneys in the same pan. Add the onions and rosemary adding a little more butter to the pan if necessary, and cook for about 10 minutes until they turn brown at the edges. Stir in the flour and cook for a minute, add the red wine and reduce by half then add the stock and Worcestershire sauce. Whisk until the flour and liquid are smoothly blended. Season with sea salt and pepper and bring to simmering point. Return the lamb to the pan then add the bay leaf and thyme. Arrange the potato slices on top of the meat, overlapping each other. Season the potatoes with sea salt and pepper then brush with a little melted butter.Cover with a tight fitting lid and bake for 1½ hours. Remove the lid and turn the oven up to 200C/180C Fan/Gas 6. Cook for a further 20-30 minutes until the potatoes are golden-brown and crisp. Meanwhile, for the cauliflower cheese, preheat the gill to high.Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for 2 minutes. Drain and place the cauliflower in a buttered ovenproof dish.Place the butter and flour in a saucepan and heat to melt the butter. Cook, stirring for 1-2 minutes until lightly golden-brown. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return the sauce to the heat and simmer for 2-3 minutes. Remove from the heat and beat in the egg yolks and mustard and half the cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Place under the grill and cook until golden-brown.Place spoonfuls of the hotpot and cauliflower cheese on warmed plates and serve. Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb with sea salt and pepper. Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb with sea salt and pepper. Heat a large ovenproof casserole until hot, then add the oil and butter and sear the lamb until browned all over. You’ll need to do this in batches. Heat a large ovenproof casserole until hot, then add the oil and butter and sear the lamb until browned all over. You’ll need to do this in batches. Set the lamb aside, then briefly sear the lambs’ kidneys in the same pan. Add the onions and rosemary adding a little more butter to the pan if necessary, and cook for about 10 minutes until they turn brown at the edges. Set the lamb aside, then briefly sear the lambs’ kidneys in the same pan. Add the onions and rosemary adding a little more butter to the pan if necessary, and cook for about 10 minutes until they turn brown at the edges. Stir in the flour and cook for a minute, add the red wine and reduce by half then add the stock and Worcestershire sauce. Whisk until the flour and liquid are smoothly blended. Season with sea salt and pepper and bring to simmering point. Return the lamb to the pan then add the bay leaf and thyme. Stir in the flour and cook for a minute, add the red wine and reduce by half then add the stock and Worcestershire sauce. Whisk until the flour and liquid are smoothly blended. Season with sea salt and pepper and bring to simmering point. Return the lamb to the pan then add the bay leaf and thyme. Arrange the potato slices on top of the meat, overlapping each other. Season the potatoes with sea salt and pepper then brush with a little melted butter. Arrange the potato slices on top of the meat, overlapping each other. Season the potatoes with sea salt and pepper then brush with a little melted butter. Cover with a tight fitting lid and bake for 1½ hours. Remove the lid and turn the oven up to 200C/180C Fan/Gas 6. Cook for a further 20-30 minutes until the potatoes are golden-brown and crisp. Cover with a tight fitting lid and bake for 1½ hours. Remove the lid and turn the oven up to 200C/180C Fan/Gas 6. Cook for a further 20-30 minutes until the potatoes are golden-brown and crisp. Meanwhile, for the cauliflower cheese, preheat the gill to high. Meanwhile, for the cauliflower cheese, preheat the gill to high. Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for 2 minutes. Drain and place the cauliflower in a buttered ovenproof dish. Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for 2 minutes. Drain and place the cauliflower in a buttered ovenproof dish. Place the butter and flour in a saucepan and heat to melt the butter. Cook, stirring for 1-2 minutes until lightly golden-brown. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return the sauce to the heat and simmer for 2-3 minutes. Remove from the heat and beat in the egg yolks and mustard and half the cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Place under the grill and cook until golden-brown. Place the butter and flour in a saucepan and heat to melt the butter. Cook, stirring for 1-2 minutes until lightly golden-brown. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return the sauce to the heat and simmer for 2-3 minutes. Remove from the heat and beat in the egg yolks and mustard and half the cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Place under the grill and cook until golden-brown. Place spoonfuls of the hotpot and cauliflower cheese on warmed plates and serve. Place spoonfuls of the hotpot and cauliflower cheese on warmed plates and serve.
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"title": "Lamb hotpot with cauliflower cheese recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Hotpot is the perfect dish for hearty appetites on a cold winter day - keep the cooking low and slow to ensure tender lamb. 1.5kg/3lb 5oz lamb neck fillet, cut into 2.5cm/1in piecessea salt and freshly ground black pepper1 tbsp vegetable oil75g/2¾oz butter6 lambs’ kidneys, trimmed, skinned and chopped2 large onions, thickly sliced2 sprigs fresh rosemary, leaves only, chopped3 garlic cloves, roughly chopped2 tbsp plain flour150ml/5fl oz red wine500ml/18fl oz beef stock2 tbsp Worcestershire sauce1 bay leaf2 sprigs fresh thyme1.5kg/3lb 5oz floury potatoes, peeled and cut into 5mm/ 1/4in thick slices50g/1¾oz unsalted butter, melted 1.5kg/3lb 5oz lamb neck fillet, cut into 2.5cm/1in pieces sea salt and freshly ground black pepper 1 tbsp vegetable oil 75g/2¾oz butter 6 lambs’ kidneys, trimmed, skinned and chopped 2 large onions, thickly sliced 2 sprigs fresh rosemary, leaves only, chopped 3 garlic cloves, roughly chopped 2 tbsp plain flour 150ml/5fl oz red wine 500ml/18fl oz beef stock 2 tbsp Worcestershire sauce 1 bay leaf 2 sprigs fresh thyme 1.5kg/3lb 5oz floury potatoes, peeled and cut into 5mm/ 1/4in thick slices 50g/1¾oz unsalted butter, melted 1 large cauliflower, cut into florets50g/1¾oz butter, plus extra for greasing50g/1¾oz plain flour450ml/16fl oz milk2 free-range egg yolks1 tsp English mustard200g/7oz Lincolnshire Poacher (or strong cheddar) cheese, grated 1 large cauliflower, cut into florets 50g/1¾oz butter, plus extra for greasing 50g/1¾oz plain flour 450ml/16fl oz milk 2 free-range egg yolks 1 tsp English mustard 200g/7oz Lincolnshire Poacher (or strong cheddar) cheese, grated Method Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb with sea salt and pepper.Heat a large ovenproof casserole until hot, then add the oil and butter and sear the lamb until browned all over. You’ll need to do this in batches.Set the lamb aside, then briefly sear the lambs’ kidneys in the same pan. Add the onions and rosemary adding a little more butter to the pan if necessary, and cook for about 10 minutes until they turn brown at the edges. Stir in the flour and cook for a minute, add the red wine and reduce by half then add the stock and Worcestershire sauce. Whisk until the flour and liquid are smoothly blended. Season with sea salt and pepper and bring to simmering point. Return the lamb to the pan then add the bay leaf and thyme. Arrange the potato slices on top of the meat, overlapping each other. Season the potatoes with sea salt and pepper then brush with a little melted butter.Cover with a tight fitting lid and bake for 1½ hours. Remove the lid and turn the oven up to 200C/180C Fan/Gas 6. Cook for a further 20-30 minutes until the potatoes are golden-brown and crisp. Meanwhile, for the cauliflower cheese, preheat the gill to high.Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for 2 minutes. Drain and place the cauliflower in a buttered ovenproof dish.Place the butter and flour in a saucepan and heat to melt the butter. Cook, stirring for 1-2 minutes until lightly golden-brown. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return the sauce to the heat and simmer for 2-3 minutes. Remove from the heat and beat in the egg yolks and mustard and half the cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Place under the grill and cook until golden-brown.Place spoonfuls of the hotpot and cauliflower cheese on warmed plates and serve. Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb with sea salt and pepper. Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb with sea salt and pepper. Heat a large ovenproof casserole until hot, then add the oil and butter and sear the lamb until browned all over. You’ll need to do this in batches. Heat a large ovenproof casserole until hot, then add the oil and butter and sear the lamb until browned all over. You’ll need to do this in batches. Set the lamb aside, then briefly sear the lambs’ kidneys in the same pan. Add the onions and rosemary adding a little more butter to the pan if necessary, and cook for about 10 minutes until they turn brown at the edges. Set the lamb aside, then briefly sear the lambs’ kidneys in the same pan. Add the onions and rosemary adding a little more butter to the pan if necessary, and cook for about 10 minutes until they turn brown at the edges. Stir in the flour and cook for a minute, add the red wine and reduce by half then add the stock and Worcestershire sauce. Whisk until the flour and liquid are smoothly blended. Season with sea salt and pepper and bring to simmering point. Return the lamb to the pan then add the bay leaf and thyme. Stir in the flour and cook for a minute, add the red wine and reduce by half then add the stock and Worcestershire sauce. Whisk until the flour and liquid are smoothly blended. Season with sea salt and pepper and bring to simmering point. Return the lamb to the pan then add the bay leaf and thyme. Arrange the potato slices on top of the meat, overlapping each other. Season the potatoes with sea salt and pepper then brush with a little melted butter. Arrange the potato slices on top of the meat, overlapping each other. Season the potatoes with sea salt and pepper then brush with a little melted butter. Cover with a tight fitting lid and bake for 1½ hours. Remove the lid and turn the oven up to 200C/180C Fan/Gas 6. Cook for a further 20-30 minutes until the potatoes are golden-brown and crisp. Cover with a tight fitting lid and bake for 1½ hours. Remove the lid and turn the oven up to 200C/180C Fan/Gas 6. Cook for a further 20-30 minutes until the potatoes are golden-brown and crisp. Meanwhile, for the cauliflower cheese, preheat the gill to high. Meanwhile, for the cauliflower cheese, preheat the gill to high. Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for 2 minutes. Drain and place the cauliflower in a buttered ovenproof dish. Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for 2 minutes. Drain and place the cauliflower in a buttered ovenproof dish. Place the butter and flour in a saucepan and heat to melt the butter. Cook, stirring for 1-2 minutes until lightly golden-brown. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return the sauce to the heat and simmer for 2-3 minutes. Remove from the heat and beat in the egg yolks and mustard and half the cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Place under the grill and cook until golden-brown. Place the butter and flour in a saucepan and heat to melt the butter. Cook, stirring for 1-2 minutes until lightly golden-brown. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return the sauce to the heat and simmer for 2-3 minutes. Remove from the heat and beat in the egg yolks and mustard and half the cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Place under the grill and cook until golden-brown. Place spoonfuls of the hotpot and cauliflower cheese on warmed plates and serve. Place spoonfuls of the hotpot and cauliflower cheese on warmed plates and serve."
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20740dd0ed69f117c229ead4e2bf321c2025b0fb50110e3a1be3700cf391162b
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Braised hogget pie recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03dqdjb.jpg This hearty lamb hotpot topped with sliced potatoes is a delicious dish to share with family or friends. 1.5kg/3lb 5oz boneless shoulder of hogget6 shallots, roughly sliced2 tbsp tomato purée2 garlic cloves, crushed4 carrots, cubed2 celery stalks, roughly sliced1 small bunch fresh thyme, leaves only750ml bottle red wine500ml/18fl oz beef stock1kg/2lb 4oz waxy potatoes, peeled and thickly sliced50g/2oz buttersea salt and freshly ground black pepper 1.5kg/3lb 5oz boneless shoulder of hogget 6 shallots, roughly sliced 2 tbsp tomato purée 2 garlic cloves, crushed 4 carrots, cubed 2 celery stalks, roughly sliced 1 small bunch fresh thyme, leaves only 750ml bottle red wine 500ml/18fl oz beef stock 1kg/2lb 4oz waxy potatoes, peeled and thickly sliced 50g/2oz butter sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Season the hogget all over with plenty of salt and pepper. Heat a large, heavy-based casserole over a medium heat. When the pan is hot, add the hogget and fry for a couple of minutes on all sides, until browned all over. Remove from the pan and set aside. Add the shallots and tomato purée to the casserole and fry in the hogget juices for 2-3 minutes, until softened, stirring well. Add the garlic, carrots and celery and continue to fry for 3-4 minutes, until softened, stirring well.Add the thyme leaves and red wine and bring the mixture to the boil. Return the hogget to the pan, pour over the beef stock, then return the mixture to the boil. Transfer the casserole to the oven and cook for 2 hours. After 2 hours, lift the hogget out of the casserole using a couple of carving forks and set aside on a board to cool slightly. Taste the sauce and add more salt and pepper if needed. Tear the hogget into strips and return them to the casserole, mixing them into the sauce. Layer the sliced potatoes over the top of the casserole and dot with the butter. Season with salt and pepper.Return the casserole to the oven for a further 30 minutes, or until the potatoes are tender and golden-brown and the casserole is bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the hogget all over with plenty of salt and pepper. Season the hogget all over with plenty of salt and pepper. Heat a large, heavy-based casserole over a medium heat. When the pan is hot, add the hogget and fry for a couple of minutes on all sides, until browned all over. Remove from the pan and set aside. Heat a large, heavy-based casserole over a medium heat. When the pan is hot, add the hogget and fry for a couple of minutes on all sides, until browned all over. Remove from the pan and set aside. Add the shallots and tomato purée to the casserole and fry in the hogget juices for 2-3 minutes, until softened, stirring well. Add the shallots and tomato purée to the casserole and fry in the hogget juices for 2-3 minutes, until softened, stirring well. Add the garlic, carrots and celery and continue to fry for 3-4 minutes, until softened, stirring well. Add the garlic, carrots and celery and continue to fry for 3-4 minutes, until softened, stirring well. Add the thyme leaves and red wine and bring the mixture to the boil. Return the hogget to the pan, pour over the beef stock, then return the mixture to the boil. Transfer the casserole to the oven and cook for 2 hours. Add the thyme leaves and red wine and bring the mixture to the boil. Return the hogget to the pan, pour over the beef stock, then return the mixture to the boil. Transfer the casserole to the oven and cook for 2 hours. After 2 hours, lift the hogget out of the casserole using a couple of carving forks and set aside on a board to cool slightly. Taste the sauce and add more salt and pepper if needed. After 2 hours, lift the hogget out of the casserole using a couple of carving forks and set aside on a board to cool slightly. Taste the sauce and add more salt and pepper if needed. Tear the hogget into strips and return them to the casserole, mixing them into the sauce. Tear the hogget into strips and return them to the casserole, mixing them into the sauce. Layer the sliced potatoes over the top of the casserole and dot with the butter. Season with salt and pepper. Layer the sliced potatoes over the top of the casserole and dot with the butter. Season with salt and pepper. Return the casserole to the oven for a further 30 minutes, or until the potatoes are tender and golden-brown and the casserole is bubbling. Return the casserole to the oven for a further 30 minutes, or until the potatoes are tender and golden-brown and the casserole is bubbling. Recipe tips Hogget is the name given to a young sheep over one year old. Its meat is slightly richer than lamb, but not as gamey as mutton. If you can’t find hogget, try this dish with lamb shoulder instead.
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"title": "Braised hogget pie recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03dqdjb.jpg This hearty lamb hotpot topped with sliced potatoes is a delicious dish to share with family or friends. 1.5kg/3lb 5oz boneless shoulder of hogget6 shallots, roughly sliced2 tbsp tomato purée2 garlic cloves, crushed4 carrots, cubed2 celery stalks, roughly sliced1 small bunch fresh thyme, leaves only750ml bottle red wine500ml/18fl oz beef stock1kg/2lb 4oz waxy potatoes, peeled and thickly sliced50g/2oz buttersea salt and freshly ground black pepper 1.5kg/3lb 5oz boneless shoulder of hogget 6 shallots, roughly sliced 2 tbsp tomato purée 2 garlic cloves, crushed 4 carrots, cubed 2 celery stalks, roughly sliced 1 small bunch fresh thyme, leaves only 750ml bottle red wine 500ml/18fl oz beef stock 1kg/2lb 4oz waxy potatoes, peeled and thickly sliced 50g/2oz butter sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Season the hogget all over with plenty of salt and pepper. Heat a large, heavy-based casserole over a medium heat. When the pan is hot, add the hogget and fry for a couple of minutes on all sides, until browned all over. Remove from the pan and set aside. Add the shallots and tomato purée to the casserole and fry in the hogget juices for 2-3 minutes, until softened, stirring well. Add the garlic, carrots and celery and continue to fry for 3-4 minutes, until softened, stirring well.Add the thyme leaves and red wine and bring the mixture to the boil. Return the hogget to the pan, pour over the beef stock, then return the mixture to the boil. Transfer the casserole to the oven and cook for 2 hours. After 2 hours, lift the hogget out of the casserole using a couple of carving forks and set aside on a board to cool slightly. Taste the sauce and add more salt and pepper if needed. Tear the hogget into strips and return them to the casserole, mixing them into the sauce. Layer the sliced potatoes over the top of the casserole and dot with the butter. Season with salt and pepper.Return the casserole to the oven for a further 30 minutes, or until the potatoes are tender and golden-brown and the casserole is bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the hogget all over with plenty of salt and pepper. Season the hogget all over with plenty of salt and pepper. Heat a large, heavy-based casserole over a medium heat. When the pan is hot, add the hogget and fry for a couple of minutes on all sides, until browned all over. Remove from the pan and set aside. Heat a large, heavy-based casserole over a medium heat. When the pan is hot, add the hogget and fry for a couple of minutes on all sides, until browned all over. Remove from the pan and set aside. Add the shallots and tomato purée to the casserole and fry in the hogget juices for 2-3 minutes, until softened, stirring well. Add the shallots and tomato purée to the casserole and fry in the hogget juices for 2-3 minutes, until softened, stirring well. Add the garlic, carrots and celery and continue to fry for 3-4 minutes, until softened, stirring well. Add the garlic, carrots and celery and continue to fry for 3-4 minutes, until softened, stirring well. Add the thyme leaves and red wine and bring the mixture to the boil. Return the hogget to the pan, pour over the beef stock, then return the mixture to the boil. Transfer the casserole to the oven and cook for 2 hours. Add the thyme leaves and red wine and bring the mixture to the boil. Return the hogget to the pan, pour over the beef stock, then return the mixture to the boil. Transfer the casserole to the oven and cook for 2 hours. After 2 hours, lift the hogget out of the casserole using a couple of carving forks and set aside on a board to cool slightly. Taste the sauce and add more salt and pepper if needed. After 2 hours, lift the hogget out of the casserole using a couple of carving forks and set aside on a board to cool slightly. Taste the sauce and add more salt and pepper if needed. Tear the hogget into strips and return them to the casserole, mixing them into the sauce. Tear the hogget into strips and return them to the casserole, mixing them into the sauce. Layer the sliced potatoes over the top of the casserole and dot with the butter. Season with salt and pepper. Layer the sliced potatoes over the top of the casserole and dot with the butter. Season with salt and pepper. Return the casserole to the oven for a further 30 minutes, or until the potatoes are tender and golden-brown and the casserole is bubbling. Return the casserole to the oven for a further 30 minutes, or until the potatoes are tender and golden-brown and the casserole is bubbling. Recipe tips Hogget is the name given to a young sheep over one year old. Its meat is slightly richer than lamb, but not as gamey as mutton. If you can’t find hogget, try this dish with lamb shoulder instead."
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Gloucestershire hotpot recipe
An average of 5.0 out of 5 stars from 1 rating Discs of apple and turnip make a wonderful alternative topping to potato in this hotpot and go beautifully with the tender pork underneath. 1.5 litres/2½pints vegetable stock500g/1lb 2oz pork bones2 tbsp sea salt flakes2 tbsp black peppercorns1 tbsp juniper berries100g/3½oz plain flour1.5kg/3lb 5oz cubed pork5 tbsp olive oil4 medium onions, roughly chopped2 large Bramley apples, sliced into 1cm/½in discs2 turnips, sliced into 1cm/½in discs60g/2¼oz butter 1.5 litres/2½pints vegetable stock 500g/1lb 2oz pork bones 2 tbsp sea salt flakes 2 tbsp black peppercorns 1 tbsp juniper berries 100g/3½oz plain flour 1.5kg/3lb 5oz cubed pork 5 tbsp olive oil 4 medium onions, roughly chopped 2 large Bramley apples, sliced into 1cm/½in discs 2 turnips, sliced into 1cm/½in discs 60g/2¼oz butter Method Preheat the oven to 160C/325F/Gas 3.Bring a large pan of stock to the boil, add the pork bones and allow to bubble for 45 minutes on a very low heat.Using a mortar and pestle, crush the salt, pepper and juniper berries together. Mix them with the flour in a large mixing bowl.Heat the olive oil in a large casserole and brown the pork in batches, transferring the meat each time to the bowl with the seasoned flour. Mix the meat well.Fry the onions in the same casserole until softened and translucent. Shake off any excess flour from the pork and return to the casserole. Fry for three minutes to cook the flour through.Ladle the stock (without the bones) over the casserole and stir well, ensuring that there are no lumps of flour. Take the sliced discs of apple and turnip and layer them over the casserole alternating between the two. Scatter little knobs of the butter over the top. Place the lid over the casserole or cover with foil. Bake for two hours, removing the lid or foil, for the last 30 minutes.Serve in deep bowls with crusty bread. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Bring a large pan of stock to the boil, add the pork bones and allow to bubble for 45 minutes on a very low heat. Bring a large pan of stock to the boil, add the pork bones and allow to bubble for 45 minutes on a very low heat. Using a mortar and pestle, crush the salt, pepper and juniper berries together. Mix them with the flour in a large mixing bowl. Using a mortar and pestle, crush the salt, pepper and juniper berries together. Mix them with the flour in a large mixing bowl. Heat the olive oil in a large casserole and brown the pork in batches, transferring the meat each time to the bowl with the seasoned flour. Mix the meat well. Heat the olive oil in a large casserole and brown the pork in batches, transferring the meat each time to the bowl with the seasoned flour. Mix the meat well. Fry the onions in the same casserole until softened and translucent. Shake off any excess flour from the pork and return to the casserole. Fry for three minutes to cook the flour through. Fry the onions in the same casserole until softened and translucent. Shake off any excess flour from the pork and return to the casserole. Fry for three minutes to cook the flour through. Ladle the stock (without the bones) over the casserole and stir well, ensuring that there are no lumps of flour. Ladle the stock (without the bones) over the casserole and stir well, ensuring that there are no lumps of flour. Take the sliced discs of apple and turnip and layer them over the casserole alternating between the two. Scatter little knobs of the butter over the top. Place the lid over the casserole or cover with foil. Bake for two hours, removing the lid or foil, for the last 30 minutes. Take the sliced discs of apple and turnip and layer them over the casserole alternating between the two. Scatter little knobs of the butter over the top. Place the lid over the casserole or cover with foil. Bake for two hours, removing the lid or foil, for the last 30 minutes. Serve in deep bowls with crusty bread. Serve in deep bowls with crusty bread.
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"title": "Gloucestershire hotpot recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Discs of apple and turnip make a wonderful alternative topping to potato in this hotpot and go beautifully with the tender pork underneath. 1.5 litres/2½pints vegetable stock500g/1lb 2oz pork bones2 tbsp sea salt flakes2 tbsp black peppercorns1 tbsp juniper berries100g/3½oz plain flour1.5kg/3lb 5oz cubed pork5 tbsp olive oil4 medium onions, roughly chopped2 large Bramley apples, sliced into 1cm/½in discs2 turnips, sliced into 1cm/½in discs60g/2¼oz butter 1.5 litres/2½pints vegetable stock 500g/1lb 2oz pork bones 2 tbsp sea salt flakes 2 tbsp black peppercorns 1 tbsp juniper berries 100g/3½oz plain flour 1.5kg/3lb 5oz cubed pork 5 tbsp olive oil 4 medium onions, roughly chopped 2 large Bramley apples, sliced into 1cm/½in discs 2 turnips, sliced into 1cm/½in discs 60g/2¼oz butter Method Preheat the oven to 160C/325F/Gas 3.Bring a large pan of stock to the boil, add the pork bones and allow to bubble for 45 minutes on a very low heat.Using a mortar and pestle, crush the salt, pepper and juniper berries together. Mix them with the flour in a large mixing bowl.Heat the olive oil in a large casserole and brown the pork in batches, transferring the meat each time to the bowl with the seasoned flour. Mix the meat well.Fry the onions in the same casserole until softened and translucent. Shake off any excess flour from the pork and return to the casserole. Fry for three minutes to cook the flour through.Ladle the stock (without the bones) over the casserole and stir well, ensuring that there are no lumps of flour. Take the sliced discs of apple and turnip and layer them over the casserole alternating between the two. Scatter little knobs of the butter over the top. Place the lid over the casserole or cover with foil. Bake for two hours, removing the lid or foil, for the last 30 minutes.Serve in deep bowls with crusty bread. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Bring a large pan of stock to the boil, add the pork bones and allow to bubble for 45 minutes on a very low heat. Bring a large pan of stock to the boil, add the pork bones and allow to bubble for 45 minutes on a very low heat. Using a mortar and pestle, crush the salt, pepper and juniper berries together. Mix them with the flour in a large mixing bowl. Using a mortar and pestle, crush the salt, pepper and juniper berries together. Mix them with the flour in a large mixing bowl. Heat the olive oil in a large casserole and brown the pork in batches, transferring the meat each time to the bowl with the seasoned flour. Mix the meat well. Heat the olive oil in a large casserole and brown the pork in batches, transferring the meat each time to the bowl with the seasoned flour. Mix the meat well. Fry the onions in the same casserole until softened and translucent. Shake off any excess flour from the pork and return to the casserole. Fry for three minutes to cook the flour through. Fry the onions in the same casserole until softened and translucent. Shake off any excess flour from the pork and return to the casserole. Fry for three minutes to cook the flour through. Ladle the stock (without the bones) over the casserole and stir well, ensuring that there are no lumps of flour. Ladle the stock (without the bones) over the casserole and stir well, ensuring that there are no lumps of flour. Take the sliced discs of apple and turnip and layer them over the casserole alternating between the two. Scatter little knobs of the butter over the top. Place the lid over the casserole or cover with foil. Bake for two hours, removing the lid or foil, for the last 30 minutes. Take the sliced discs of apple and turnip and layer them over the casserole alternating between the two. Scatter little knobs of the butter over the top. Place the lid over the casserole or cover with foil. Bake for two hours, removing the lid or foil, for the last 30 minutes. Serve in deep bowls with crusty bread. Serve in deep bowls with crusty bread."
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7780517f6d032363da64ad32f854657dbe7931a01d74667e285c0cc40db143cb
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Lamb and barley hotpot recipe
An average of 5.0 out of 5 stars from 1 rating 100g/3½oz pot barley3 medium onions2 large celery stalks1 large parsnip2 carrots4-5 medium potatoes8 thick neck of lamb chopsa few sprigs of thyme and a few bay leaves½ tin corned beef, cut into thick chunkswhite pepperwater or stock to coversmall handful of parsleysalt and freshly ground black pepper 100g/3½oz pot barley 3 medium onions 2 large celery stalks 1 large parsnip 2 carrots 4-5 medium potatoes 8 thick neck of lamb chops a few sprigs of thyme and a few bay leaves ½ tin corned beef, cut into thick chunks white pepper water or stock to cover small handful of parsley salt and freshly ground black pepper Method Boil the pot barley in unsalted water for 25 minutes, then drain it.Preheat an oven to 160C/320F/Gas 3.Peel the onions and slice them into thick rings.Cut the celery into short lengths.Peel the parsnip, carrot and potatoes and cut them into fat chunks.Pile the vegetables into a large deep pot, then tuck in the chops, thyme and bay leaves.Add the corned beef.Season with a little white pepper, no salt, then pour in the drained barley and enough water or stock to cover the meat and vegetables completely. Bring it slowly to the boil.Skim off the froth that accumulates on the surface with a slotted spoon.Cover the top of the stew with a sheet of greaseproof paper, then with a lid. Transfer the pot to the oven and cook for two hours.Remove the lid. The liquor should be thin, thickened only slightly by the potatoes. Chop the parsley and mix it in carefully, so as not to smash the vegetables, then season with salt and freshly ground black pepper.Leave overnight. Next day, skim the fat from the top, then reheat slowly on the stove until the meat is thoroughly hot and the broth gently bubbling. Season as required and serve piping hot. Boil the pot barley in unsalted water for 25 minutes, then drain it. Boil the pot barley in unsalted water for 25 minutes, then drain it. Preheat an oven to 160C/320F/Gas 3. Preheat an oven to 160C/320F/Gas 3. Peel the onions and slice them into thick rings. Peel the onions and slice them into thick rings. Cut the celery into short lengths. Cut the celery into short lengths. Peel the parsnip, carrot and potatoes and cut them into fat chunks. Peel the parsnip, carrot and potatoes and cut them into fat chunks. Pile the vegetables into a large deep pot, then tuck in the chops, thyme and bay leaves. Pile the vegetables into a large deep pot, then tuck in the chops, thyme and bay leaves. Add the corned beef. Add the corned beef. Season with a little white pepper, no salt, then pour in the drained barley and enough water or stock to cover the meat and vegetables completely. Bring it slowly to the boil. Season with a little white pepper, no salt, then pour in the drained barley and enough water or stock to cover the meat and vegetables completely. Bring it slowly to the boil. Skim off the froth that accumulates on the surface with a slotted spoon. Skim off the froth that accumulates on the surface with a slotted spoon. Cover the top of the stew with a sheet of greaseproof paper, then with a lid. Transfer the pot to the oven and cook for two hours. Cover the top of the stew with a sheet of greaseproof paper, then with a lid. Transfer the pot to the oven and cook for two hours. Remove the lid. The liquor should be thin, thickened only slightly by the potatoes. Chop the parsley and mix it in carefully, so as not to smash the vegetables, then season with salt and freshly ground black pepper. Remove the lid. The liquor should be thin, thickened only slightly by the potatoes. Chop the parsley and mix it in carefully, so as not to smash the vegetables, then season with salt and freshly ground black pepper. Leave overnight. Next day, skim the fat from the top, then reheat slowly on the stove until the meat is thoroughly hot and the broth gently bubbling. Season as required and serve piping hot. Leave overnight. Next day, skim the fat from the top, then reheat slowly on the stove until the meat is thoroughly hot and the broth gently bubbling. Season as required and serve piping hot.
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"title": "Lamb and barley hotpot recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 100g/3½oz pot barley3 medium onions2 large celery stalks1 large parsnip2 carrots4-5 medium potatoes8 thick neck of lamb chopsa few sprigs of thyme and a few bay leaves½ tin corned beef, cut into thick chunkswhite pepperwater or stock to coversmall handful of parsleysalt and freshly ground black pepper 100g/3½oz pot barley 3 medium onions 2 large celery stalks 1 large parsnip 2 carrots 4-5 medium potatoes 8 thick neck of lamb chops a few sprigs of thyme and a few bay leaves ½ tin corned beef, cut into thick chunks white pepper water or stock to cover small handful of parsley salt and freshly ground black pepper Method Boil the pot barley in unsalted water for 25 minutes, then drain it.Preheat an oven to 160C/320F/Gas 3.Peel the onions and slice them into thick rings.Cut the celery into short lengths.Peel the parsnip, carrot and potatoes and cut them into fat chunks.Pile the vegetables into a large deep pot, then tuck in the chops, thyme and bay leaves.Add the corned beef.Season with a little white pepper, no salt, then pour in the drained barley and enough water or stock to cover the meat and vegetables completely. Bring it slowly to the boil.Skim off the froth that accumulates on the surface with a slotted spoon.Cover the top of the stew with a sheet of greaseproof paper, then with a lid. Transfer the pot to the oven and cook for two hours.Remove the lid. The liquor should be thin, thickened only slightly by the potatoes. Chop the parsley and mix it in carefully, so as not to smash the vegetables, then season with salt and freshly ground black pepper.Leave overnight. Next day, skim the fat from the top, then reheat slowly on the stove until the meat is thoroughly hot and the broth gently bubbling. Season as required and serve piping hot. Boil the pot barley in unsalted water for 25 minutes, then drain it. Boil the pot barley in unsalted water for 25 minutes, then drain it. Preheat an oven to 160C/320F/Gas 3. Preheat an oven to 160C/320F/Gas 3. Peel the onions and slice them into thick rings. Peel the onions and slice them into thick rings. Cut the celery into short lengths. Cut the celery into short lengths. Peel the parsnip, carrot and potatoes and cut them into fat chunks. Peel the parsnip, carrot and potatoes and cut them into fat chunks. Pile the vegetables into a large deep pot, then tuck in the chops, thyme and bay leaves. Pile the vegetables into a large deep pot, then tuck in the chops, thyme and bay leaves. Add the corned beef. Add the corned beef. Season with a little white pepper, no salt, then pour in the drained barley and enough water or stock to cover the meat and vegetables completely. Bring it slowly to the boil. Season with a little white pepper, no salt, then pour in the drained barley and enough water or stock to cover the meat and vegetables completely. Bring it slowly to the boil. Skim off the froth that accumulates on the surface with a slotted spoon. Skim off the froth that accumulates on the surface with a slotted spoon. Cover the top of the stew with a sheet of greaseproof paper, then with a lid. Transfer the pot to the oven and cook for two hours. Cover the top of the stew with a sheet of greaseproof paper, then with a lid. Transfer the pot to the oven and cook for two hours. Remove the lid. The liquor should be thin, thickened only slightly by the potatoes. Chop the parsley and mix it in carefully, so as not to smash the vegetables, then season with salt and freshly ground black pepper. Remove the lid. The liquor should be thin, thickened only slightly by the potatoes. Chop the parsley and mix it in carefully, so as not to smash the vegetables, then season with salt and freshly ground black pepper. Leave overnight. Next day, skim the fat from the top, then reheat slowly on the stove until the meat is thoroughly hot and the broth gently bubbling. Season as required and serve piping hot. Leave overnight. Next day, skim the fat from the top, then reheat slowly on the stove until the meat is thoroughly hot and the broth gently bubbling. Season as required and serve piping hot."
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Mutton hotpot with heritage carrots recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p01sdksx.jpg Mutton might not be as popular as it once was, but it's the traditional - and most flavouful - meat to use in hotpots. Using the rendered suet fat from around the kidney adds even more taste. 2 mutton kidneys, fat on1kg/2lb 4oz boneless leg of mutton, cut into 2.5cm/1in pieces2 tbsp flour2 large onions, cut into thick slices2 bay leaves2 tsp Worcestershire sauce600ml/20fl oz fresh beef stock900g/2lb potatoes, peeled and cut into 5mm/¼in thick slicessea salt and freshly ground black pepper 100g/3½oz butter300g/10½oz heritage carrots, cleaned and trimmed 2 mutton kidneys, fat on 1kg/2lb 4oz boneless leg of mutton, cut into 2.5cm/1in pieces 2 tbsp flour 2 large onions, cut into thick slices 2 bay leaves 2 tsp Worcestershire sauce 600ml/20fl oz fresh beef stock 900g/2lb potatoes, peeled and cut into 5mm/¼in thick slices sea salt and freshly ground black pepper 100g/3½oz butter 300g/10½oz heritage carrots, cleaned and trimmed Method Preheat the oven to 180C/350F/Gas 4.Trim the fat from the kidneys and place the fat into a large ovenproof casserole and cook over a medium heat until the fat begins to melt and is golden-brown.Sprinkle the mutton all over with the flour. Add half the mutton and kidneys to the casserole and cook until browned all over. Remove from the pan and set aside.Add the remaining meat and cook until browned all over, then add half the onions and the bay leaves. Top with the reserved mutton then the remaining onions.Add the Worcestershire sauce and stock and bring to a simmer.Arrange the potato slices on top in an overlapping pattern. Season the potatoes with salt and pepper and add a few dots of butter over the top. Cover with a tight-fitting lid and cook for two hours in the preheated oven. When cooked, you can brush the potatoes with a little more butter, then place under the grill to crisp up if you like. Alternatively, increase the oven temperature during the last 30 minutes in the oven and remove the lid. When the hotpot is cooked, bring a pan of salted water to the boil. Add the carrots and simmer until just tender, about 3-5 minutes. Drain and toss with the remaining butter, salt and black pepper.Serve a pile of hotpot on each plate with some carrots alongside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Trim the fat from the kidneys and place the fat into a large ovenproof casserole and cook over a medium heat until the fat begins to melt and is golden-brown. Trim the fat from the kidneys and place the fat into a large ovenproof casserole and cook over a medium heat until the fat begins to melt and is golden-brown. Sprinkle the mutton all over with the flour. Add half the mutton and kidneys to the casserole and cook until browned all over. Remove from the pan and set aside. Sprinkle the mutton all over with the flour. Add half the mutton and kidneys to the casserole and cook until browned all over. Remove from the pan and set aside. Add the remaining meat and cook until browned all over, then add half the onions and the bay leaves. Top with the reserved mutton then the remaining onions. Add the remaining meat and cook until browned all over, then add half the onions and the bay leaves. Top with the reserved mutton then the remaining onions. Add the Worcestershire sauce and stock and bring to a simmer. Add the Worcestershire sauce and stock and bring to a simmer. Arrange the potato slices on top in an overlapping pattern. Arrange the potato slices on top in an overlapping pattern. Season the potatoes with salt and pepper and add a few dots of butter over the top. Cover with a tight-fitting lid and cook for two hours in the preheated oven. When cooked, you can brush the potatoes with a little more butter, then place under the grill to crisp up if you like. Alternatively, increase the oven temperature during the last 30 minutes in the oven and remove the lid. Season the potatoes with salt and pepper and add a few dots of butter over the top. Cover with a tight-fitting lid and cook for two hours in the preheated oven. When cooked, you can brush the potatoes with a little more butter, then place under the grill to crisp up if you like. Alternatively, increase the oven temperature during the last 30 minutes in the oven and remove the lid. When the hotpot is cooked, bring a pan of salted water to the boil. Add the carrots and simmer until just tender, about 3-5 minutes. Drain and toss with the remaining butter, salt and black pepper. When the hotpot is cooked, bring a pan of salted water to the boil. Add the carrots and simmer until just tender, about 3-5 minutes. Drain and toss with the remaining butter, salt and black pepper. Serve a pile of hotpot on each plate with some carrots alongside. Serve a pile of hotpot on each plate with some carrots alongside.
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"title": "Mutton hotpot with heritage carrots recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p01sdksx.jpg Mutton might not be as popular as it once was, but it's the traditional - and most flavouful - meat to use in hotpots. Using the rendered suet fat from around the kidney adds even more taste. 2 mutton kidneys, fat on1kg/2lb 4oz boneless leg of mutton, cut into 2.5cm/1in pieces2 tbsp flour2 large onions, cut into thick slices2 bay leaves2 tsp Worcestershire sauce600ml/20fl oz fresh beef stock900g/2lb potatoes, peeled and cut into 5mm/¼in thick slicessea salt and freshly ground black pepper 100g/3½oz butter300g/10½oz heritage carrots, cleaned and trimmed 2 mutton kidneys, fat on 1kg/2lb 4oz boneless leg of mutton, cut into 2.5cm/1in pieces 2 tbsp flour 2 large onions, cut into thick slices 2 bay leaves 2 tsp Worcestershire sauce 600ml/20fl oz fresh beef stock 900g/2lb potatoes, peeled and cut into 5mm/¼in thick slices sea salt and freshly ground black pepper 100g/3½oz butter 300g/10½oz heritage carrots, cleaned and trimmed Method Preheat the oven to 180C/350F/Gas 4.Trim the fat from the kidneys and place the fat into a large ovenproof casserole and cook over a medium heat until the fat begins to melt and is golden-brown.Sprinkle the mutton all over with the flour. Add half the mutton and kidneys to the casserole and cook until browned all over. Remove from the pan and set aside.Add the remaining meat and cook until browned all over, then add half the onions and the bay leaves. Top with the reserved mutton then the remaining onions.Add the Worcestershire sauce and stock and bring to a simmer.Arrange the potato slices on top in an overlapping pattern. Season the potatoes with salt and pepper and add a few dots of butter over the top. Cover with a tight-fitting lid and cook for two hours in the preheated oven. When cooked, you can brush the potatoes with a little more butter, then place under the grill to crisp up if you like. Alternatively, increase the oven temperature during the last 30 minutes in the oven and remove the lid. When the hotpot is cooked, bring a pan of salted water to the boil. Add the carrots and simmer until just tender, about 3-5 minutes. Drain and toss with the remaining butter, salt and black pepper.Serve a pile of hotpot on each plate with some carrots alongside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Trim the fat from the kidneys and place the fat into a large ovenproof casserole and cook over a medium heat until the fat begins to melt and is golden-brown. Trim the fat from the kidneys and place the fat into a large ovenproof casserole and cook over a medium heat until the fat begins to melt and is golden-brown. Sprinkle the mutton all over with the flour. Add half the mutton and kidneys to the casserole and cook until browned all over. Remove from the pan and set aside. Sprinkle the mutton all over with the flour. Add half the mutton and kidneys to the casserole and cook until browned all over. Remove from the pan and set aside. Add the remaining meat and cook until browned all over, then add half the onions and the bay leaves. Top with the reserved mutton then the remaining onions. Add the remaining meat and cook until browned all over, then add half the onions and the bay leaves. Top with the reserved mutton then the remaining onions. Add the Worcestershire sauce and stock and bring to a simmer. Add the Worcestershire sauce and stock and bring to a simmer. Arrange the potato slices on top in an overlapping pattern. Arrange the potato slices on top in an overlapping pattern. Season the potatoes with salt and pepper and add a few dots of butter over the top. Cover with a tight-fitting lid and cook for two hours in the preheated oven. When cooked, you can brush the potatoes with a little more butter, then place under the grill to crisp up if you like. Alternatively, increase the oven temperature during the last 30 minutes in the oven and remove the lid. Season the potatoes with salt and pepper and add a few dots of butter over the top. Cover with a tight-fitting lid and cook for two hours in the preheated oven. When cooked, you can brush the potatoes with a little more butter, then place under the grill to crisp up if you like. Alternatively, increase the oven temperature during the last 30 minutes in the oven and remove the lid. When the hotpot is cooked, bring a pan of salted water to the boil. Add the carrots and simmer until just tender, about 3-5 minutes. Drain and toss with the remaining butter, salt and black pepper. When the hotpot is cooked, bring a pan of salted water to the boil. Add the carrots and simmer until just tender, about 3-5 minutes. Drain and toss with the remaining butter, salt and black pepper. Serve a pile of hotpot on each plate with some carrots alongside. Serve a pile of hotpot on each plate with some carrots alongside."
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ad7d2d0dfb2d392977dd46299ee83e70909b649e589256730e0073c4c14b3326
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Aromatic pork belly hotpot recipe
An average of 5.0 out of 5 stars from 2 ratings 1.5kg/3lb 5oz belly pork, with rind still on570ml/1 pint pork or chicken stock (if available, otherwise water)12 spring onions100ml/3½fl oz light soy sauce75ml/2½fl oz Chinese rice wine25ml/1fl oz rice wine vinegar2 tbsp demerera (or light brown) sugar3 star anise10cm/4in piece of fresh ginger root, peeled and sliced in roundsa good pinch of dried chilli flakes 1.5kg/3lb 5oz belly pork, with rind still on 570ml/1 pint pork or chicken stock (if available, otherwise water) 12 spring onions 100ml/3½fl oz light soy sauce 75ml/2½fl oz Chinese rice wine 25ml/1fl oz rice wine vinegar 2 tbsp demerera (or light brown) sugar 3 star anise 10cm/4in piece of fresh ginger root, peeled and sliced in rounds a good pinch of dried chilli flakes Method Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, sugar, star anise, ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent.Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty.Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through.Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat. Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander. Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, sugar, star anise, ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, sugar, star anise, ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent. Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty. Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty. Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through. Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through. Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat. Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat.
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"title": "Aromatic pork belly hotpot recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 1.5kg/3lb 5oz belly pork, with rind still on570ml/1 pint pork or chicken stock (if available, otherwise water)12 spring onions100ml/3½fl oz light soy sauce75ml/2½fl oz Chinese rice wine25ml/1fl oz rice wine vinegar2 tbsp demerera (or light brown) sugar3 star anise10cm/4in piece of fresh ginger root, peeled and sliced in roundsa good pinch of dried chilli flakes 1.5kg/3lb 5oz belly pork, with rind still on 570ml/1 pint pork or chicken stock (if available, otherwise water) 12 spring onions 100ml/3½fl oz light soy sauce 75ml/2½fl oz Chinese rice wine 25ml/1fl oz rice wine vinegar 2 tbsp demerera (or light brown) sugar 3 star anise 10cm/4in piece of fresh ginger root, peeled and sliced in rounds a good pinch of dried chilli flakes Method Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, sugar, star anise, ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent.Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty.Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through.Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat. Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander. Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, sugar, star anise, ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, sugar, star anise, ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent. Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty. Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty. Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through. Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through. Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat. Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat."
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7f0eb5c730efd8288022acd22d6df3ae52118d637ed11800653b5a83ed1ba495
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Marzipan recipe
Tip the sugar into a medium saucepan, add the cream of tartar and 150ml/5fl oz water. Stir to dissolve the sugar, pop a sugar thermometer into the pan and bring the syrup to the boil. Continue to cook steadily until the syrup reaches 118C. Remove the pan from the heat and leave the syrup to cool for 3–4 minutes.Meanwhile, whizz the blanched almonds in the food processor until finely ground and mix with the ground almonds. Tip the nuts and the remaining ingredients into the pan and, using a rubber spatula, beat until smooth. Return to a low heat and cook for 2–3 minutes, stirring continuously to cook the eggs and to thicken the almond paste. Scoop the marzipan into a bowl, cover the surface with cling film and leave until cold. Flatten the cooled marzipan into a disc, wrap in cling film and store in the fridge until ready to use. When ready to use, dust the work surface with icing sugar and knead until smooth and softened slightly before rolling out.To make the chocolate marzipan, line a baking sheet with baking paper. Roll out 175g/6oz marzipan to a thickness of 3–4mm. Using a 3–4cm cookie cutter, stamp out as many pieces as you can from the marzipan and arrange on the baking sheet. Gather the marzipan off-cuts together, knead gently into a smooth ball and re-roll and stamp out more shapes. You should have about 20 pieces in all. Pop the tray in the fridge for 15 minutes.Melt 100g/3½oz of the chopped chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until smooth then remove from the heat. Add the remaining chocolate and mix until melted and combined. Leave to cool for 10 minutes and then return the bowl to the pan of simmering water and heat the chocolate until runny again.Gently dip one piece of marzipan at a time in the melted chocolate and turn to coat using a fork. Lift the marzipan out of the chocolate on the fork, allowing any excess to drip back into the bowl. Slide the chocolate-coated marzipan back onto the baking paper with the help of a palette knife and press your decoration(s) onto the top.Repeat with the remaining marzipan pieces and leave the chocolate to set completely before packaging into bags or boxes. Tip the sugar into a medium saucepan, add the cream of tartar and 150ml/5fl oz water. Stir to dissolve the sugar, pop a sugar thermometer into the pan and bring the syrup to the boil. Continue to cook steadily until the syrup reaches 118C. Remove the pan from the heat and leave the syrup to cool for 3–4 minutes. Tip the sugar into a medium saucepan, add the cream of tartar and 150ml/5fl oz water. Stir to dissolve the sugar, pop a sugar thermometer into the pan and bring the syrup to the boil. Continue to cook steadily until the syrup reaches 118C. Remove the pan from the heat and leave the syrup to cool for 3–4 minutes. Meanwhile, whizz the blanched almonds in the food processor until finely ground and mix with the ground almonds. Meanwhile, whizz the blanched almonds in the food processor until finely ground and mix with the ground almonds. Tip the nuts and the remaining ingredients into the pan and, using a rubber spatula, beat until smooth. Return to a low heat and cook for 2–3 minutes, stirring continuously to cook the eggs and to thicken the almond paste. Scoop the marzipan into a bowl, cover the surface with cling film and leave until cold. Tip the nuts and the remaining ingredients into the pan and, using a rubber spatula, beat until smooth. Return to a low heat and cook for 2–3 minutes, stirring continuously to cook the eggs and to thicken the almond paste. Scoop the marzipan into a bowl, cover the surface with cling film and leave until cold. Flatten the cooled marzipan into a disc, wrap in cling film and store in the fridge until ready to use. Flatten the cooled marzipan into a disc, wrap in cling film and store in the fridge until ready to use. When ready to use, dust the work surface with icing sugar and knead until smooth and softened slightly before rolling out. When ready to use, dust the work surface with icing sugar and knead until smooth and softened slightly before rolling out. To make the chocolate marzipan, line a baking sheet with baking paper. Roll out 175g/6oz marzipan to a thickness of 3–4mm. To make the chocolate marzipan, line a baking sheet with baking paper. Roll out 175g/6oz marzipan to a thickness of 3–4mm. Using a 3–4cm cookie cutter, stamp out as many pieces as you can from the marzipan and arrange on the baking sheet. Gather the marzipan off-cuts together, knead gently into a smooth ball and re-roll and stamp out more shapes. You should have about 20 pieces in all. Pop the tray in the fridge for 15 minutes. Using a 3–4cm cookie cutter, stamp out as many pieces as you can from the marzipan and arrange on the baking sheet. Gather the marzipan off-cuts together, knead gently into a smooth ball and re-roll and stamp out more shapes. You should have about 20 pieces in all. Pop the tray in the fridge for 15 minutes. Melt 100g/3½oz of the chopped chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until smooth then remove from the heat. Melt 100g/3½oz of the chopped chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until smooth then remove from the heat. Add the remaining chocolate and mix until melted and combined. Leave to cool for 10 minutes and then return the bowl to the pan of simmering water and heat the chocolate until runny again. Add the remaining chocolate and mix until melted and combined. Leave to cool for 10 minutes and then return the bowl to the pan of simmering water and heat the chocolate until runny again. Gently dip one piece of marzipan at a time in the melted chocolate and turn to coat using a fork. Lift the marzipan out of the chocolate on the fork, allowing any excess to drip back into the bowl. Slide the chocolate-coated marzipan back onto the baking paper with the help of a palette knife and press your decoration(s) onto the top. Gently dip one piece of marzipan at a time in the melted chocolate and turn to coat using a fork. Lift the marzipan out of the chocolate on the fork, allowing any excess to drip back into the bowl. Slide the chocolate-coated marzipan back onto the baking paper with the help of a palette knife and press your decoration(s) onto the top. Repeat with the remaining marzipan pieces and leave the chocolate to set completely before packaging into bags or boxes. Repeat with the remaining marzipan pieces and leave the chocolate to set completely before packaging into bags or boxes.
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"title": "Marzipan recipe",
"content": "Tip the sugar into a medium saucepan, add the cream of tartar and 150ml/5fl oz water. Stir to dissolve the sugar, pop a sugar thermometer into the pan and bring the syrup to the boil. Continue to cook steadily until the syrup reaches 118C. Remove the pan from the heat and leave the syrup to cool for 3–4 minutes.Meanwhile, whizz the blanched almonds in the food processor until finely ground and mix with the ground almonds. Tip the nuts and the remaining ingredients into the pan and, using a rubber spatula, beat until smooth. Return to a low heat and cook for 2–3 minutes, stirring continuously to cook the eggs and to thicken the almond paste. Scoop the marzipan into a bowl, cover the surface with cling film and leave until cold. Flatten the cooled marzipan into a disc, wrap in cling film and store in the fridge until ready to use. When ready to use, dust the work surface with icing sugar and knead until smooth and softened slightly before rolling out.To make the chocolate marzipan, line a baking sheet with baking paper. Roll out 175g/6oz marzipan to a thickness of 3–4mm. Using a 3–4cm cookie cutter, stamp out as many pieces as you can from the marzipan and arrange on the baking sheet. Gather the marzipan off-cuts together, knead gently into a smooth ball and re-roll and stamp out more shapes. You should have about 20 pieces in all. Pop the tray in the fridge for 15 minutes.Melt 100g/3½oz of the chopped chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until smooth then remove from the heat. Add the remaining chocolate and mix until melted and combined. Leave to cool for 10 minutes and then return the bowl to the pan of simmering water and heat the chocolate until runny again.Gently dip one piece of marzipan at a time in the melted chocolate and turn to coat using a fork. Lift the marzipan out of the chocolate on the fork, allowing any excess to drip back into the bowl. Slide the chocolate-coated marzipan back onto the baking paper with the help of a palette knife and press your decoration(s) onto the top.Repeat with the remaining marzipan pieces and leave the chocolate to set completely before packaging into bags or boxes. Tip the sugar into a medium saucepan, add the cream of tartar and 150ml/5fl oz water. Stir to dissolve the sugar, pop a sugar thermometer into the pan and bring the syrup to the boil. Continue to cook steadily until the syrup reaches 118C. Remove the pan from the heat and leave the syrup to cool for 3–4 minutes. Tip the sugar into a medium saucepan, add the cream of tartar and 150ml/5fl oz water. Stir to dissolve the sugar, pop a sugar thermometer into the pan and bring the syrup to the boil. Continue to cook steadily until the syrup reaches 118C. Remove the pan from the heat and leave the syrup to cool for 3–4 minutes. Meanwhile, whizz the blanched almonds in the food processor until finely ground and mix with the ground almonds. Meanwhile, whizz the blanched almonds in the food processor until finely ground and mix with the ground almonds. Tip the nuts and the remaining ingredients into the pan and, using a rubber spatula, beat until smooth. Return to a low heat and cook for 2–3 minutes, stirring continuously to cook the eggs and to thicken the almond paste. Scoop the marzipan into a bowl, cover the surface with cling film and leave until cold. Tip the nuts and the remaining ingredients into the pan and, using a rubber spatula, beat until smooth. Return to a low heat and cook for 2–3 minutes, stirring continuously to cook the eggs and to thicken the almond paste. Scoop the marzipan into a bowl, cover the surface with cling film and leave until cold. Flatten the cooled marzipan into a disc, wrap in cling film and store in the fridge until ready to use. Flatten the cooled marzipan into a disc, wrap in cling film and store in the fridge until ready to use. When ready to use, dust the work surface with icing sugar and knead until smooth and softened slightly before rolling out. When ready to use, dust the work surface with icing sugar and knead until smooth and softened slightly before rolling out. To make the chocolate marzipan, line a baking sheet with baking paper. Roll out 175g/6oz marzipan to a thickness of 3–4mm. To make the chocolate marzipan, line a baking sheet with baking paper. Roll out 175g/6oz marzipan to a thickness of 3–4mm. Using a 3–4cm cookie cutter, stamp out as many pieces as you can from the marzipan and arrange on the baking sheet. Gather the marzipan off-cuts together, knead gently into a smooth ball and re-roll and stamp out more shapes. You should have about 20 pieces in all. Pop the tray in the fridge for 15 minutes. Using a 3–4cm cookie cutter, stamp out as many pieces as you can from the marzipan and arrange on the baking sheet. Gather the marzipan off-cuts together, knead gently into a smooth ball and re-roll and stamp out more shapes. You should have about 20 pieces in all. Pop the tray in the fridge for 15 minutes. Melt 100g/3½oz of the chopped chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until smooth then remove from the heat. Melt 100g/3½oz of the chopped chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until smooth then remove from the heat. Add the remaining chocolate and mix until melted and combined. Leave to cool for 10 minutes and then return the bowl to the pan of simmering water and heat the chocolate until runny again. Add the remaining chocolate and mix until melted and combined. Leave to cool for 10 minutes and then return the bowl to the pan of simmering water and heat the chocolate until runny again. Gently dip one piece of marzipan at a time in the melted chocolate and turn to coat using a fork. Lift the marzipan out of the chocolate on the fork, allowing any excess to drip back into the bowl. Slide the chocolate-coated marzipan back onto the baking paper with the help of a palette knife and press your decoration(s) onto the top. Gently dip one piece of marzipan at a time in the melted chocolate and turn to coat using a fork. Lift the marzipan out of the chocolate on the fork, allowing any excess to drip back into the bowl. Slide the chocolate-coated marzipan back onto the baking paper with the help of a palette knife and press your decoration(s) onto the top. Repeat with the remaining marzipan pieces and leave the chocolate to set completely before packaging into bags or boxes. Repeat with the remaining marzipan pieces and leave the chocolate to set completely before packaging into bags or boxes."
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6f278fdd5795aa984bb704ee2d4889aaca57af5397f4e8f402bd3e0bcfa9bddf
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Vegan Christmas cake recipe
The day before you want to bake the cake, put the dried fruits, sherry, lemon and orange zest and juice in a bowl, cover and leave to soak overnight.The next day, line the base and sides of a deep 20cm/8in round cake tin with a double layer of baking parchment and wrap a double layer of newspaper around the outside, tying it with string. Preheat the oven to 150C/130C Fan/Gas 2.Mix the non-dairy milk and chia seeds together in a small bowl and set aside until sticky. In a large mixing bowl, beat the sugar, treacle and margarine until pale and fluffy. In another bowl, mix together the flour, almonds, mixed spice and bicarbonate of soda.Add the chia and milk mixture to the creamed sugar and margarine, together with the dry ingredients and the vinegar. Mix with a wooden spoon to a smooth, stiff batter. Stir in the soaked dried fruit and any remaining liquid. Spread into the prepared tin and level the top. Bake for 2 hours. To check the cake is done, push a skewer into the centre – it should come out clean. Leave to cool completely in the tin. Once cool, remove the cake from the tin and peel away the lining paper. If making ahead to mature, see recipe tip below.When you’re ready to decorate, warm the jam until runny; set aside. Lightly dust your work surface with icing sugar, then roll out the marzipan to a 20cm/8in circle (cut around your cake tin for a neat finish). Brush the top of the cake with jam and stick on the marzipan.To make the icing, beat the aquafaba with an electric whisk – ideally a stand mixer – until foamy. Sift in the icing sugar then continue to beat until the mixture becomes really stiff and glossy: this will take about 15 minutes of beating. Add the liquid glucose and lemon juice and beat briefly. Thickly swirl the icing on top of the marzipan to give a snow-capped look (keep any extra icing covered with a moist tea towel for attaching your decorations). Leave to dry overnight, or until completely hard. Add your favourite Christmas decorations, dried flowers, LED tea-lights and ribbons. The day before you want to bake the cake, put the dried fruits, sherry, lemon and orange zest and juice in a bowl, cover and leave to soak overnight. The day before you want to bake the cake, put the dried fruits, sherry, lemon and orange zest and juice in a bowl, cover and leave to soak overnight. The next day, line the base and sides of a deep 20cm/8in round cake tin with a double layer of baking parchment and wrap a double layer of newspaper around the outside, tying it with string. Preheat the oven to 150C/130C Fan/Gas 2. The next day, line the base and sides of a deep 20cm/8in round cake tin with a double layer of baking parchment and wrap a double layer of newspaper around the outside, tying it with string. Preheat the oven to 150C/130C Fan/Gas 2. Mix the non-dairy milk and chia seeds together in a small bowl and set aside until sticky. Mix the non-dairy milk and chia seeds together in a small bowl and set aside until sticky. In a large mixing bowl, beat the sugar, treacle and margarine until pale and fluffy. In a large mixing bowl, beat the sugar, treacle and margarine until pale and fluffy. In another bowl, mix together the flour, almonds, mixed spice and bicarbonate of soda. In another bowl, mix together the flour, almonds, mixed spice and bicarbonate of soda. Add the chia and milk mixture to the creamed sugar and margarine, together with the dry ingredients and the vinegar. Mix with a wooden spoon to a smooth, stiff batter. Stir in the soaked dried fruit and any remaining liquid. Spread into the prepared tin and level the top. Add the chia and milk mixture to the creamed sugar and margarine, together with the dry ingredients and the vinegar. Mix with a wooden spoon to a smooth, stiff batter. Stir in the soaked dried fruit and any remaining liquid. Spread into the prepared tin and level the top. Bake for 2 hours. To check the cake is done, push a skewer into the centre – it should come out clean. Leave to cool completely in the tin. Bake for 2 hours. To check the cake is done, push a skewer into the centre – it should come out clean. Leave to cool completely in the tin. Once cool, remove the cake from the tin and peel away the lining paper. If making ahead to mature, see recipe tip below. Once cool, remove the cake from the tin and peel away the lining paper. If making ahead to mature, see recipe tip below. When you’re ready to decorate, warm the jam until runny; set aside. Lightly dust your work surface with icing sugar, then roll out the marzipan to a 20cm/8in circle (cut around your cake tin for a neat finish). Brush the top of the cake with jam and stick on the marzipan. When you’re ready to decorate, warm the jam until runny; set aside. Lightly dust your work surface with icing sugar, then roll out the marzipan to a 20cm/8in circle (cut around your cake tin for a neat finish). Brush the top of the cake with jam and stick on the marzipan. To make the icing, beat the aquafaba with an electric whisk – ideally a stand mixer – until foamy. Sift in the icing sugar then continue to beat until the mixture becomes really stiff and glossy: this will take about 15 minutes of beating. Add the liquid glucose and lemon juice and beat briefly. Thickly swirl the icing on top of the marzipan to give a snow-capped look (keep any extra icing covered with a moist tea towel for attaching your decorations). Leave to dry overnight, or until completely hard. To make the icing, beat the aquafaba with an electric whisk – ideally a stand mixer – until foamy. Sift in the icing sugar then continue to beat until the mixture becomes really stiff and glossy: this will take about 15 minutes of beating. Add the liquid glucose and lemon juice and beat briefly. Thickly swirl the icing on top of the marzipan to give a snow-capped look (keep any extra icing covered with a moist tea towel for attaching your decorations). Leave to dry overnight, or until completely hard. Add your favourite Christmas decorations, dried flowers, LED tea-lights and ribbons. Add your favourite Christmas decorations, dried flowers, LED tea-lights and ribbons.
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"title": "Vegan Christmas cake recipe",
"content": "The day before you want to bake the cake, put the dried fruits, sherry, lemon and orange zest and juice in a bowl, cover and leave to soak overnight.The next day, line the base and sides of a deep 20cm/8in round cake tin with a double layer of baking parchment and wrap a double layer of newspaper around the outside, tying it with string. Preheat the oven to 150C/130C Fan/Gas 2.Mix the non-dairy milk and chia seeds together in a small bowl and set aside until sticky. In a large mixing bowl, beat the sugar, treacle and margarine until pale and fluffy. In another bowl, mix together the flour, almonds, mixed spice and bicarbonate of soda.Add the chia and milk mixture to the creamed sugar and margarine, together with the dry ingredients and the vinegar. Mix with a wooden spoon to a smooth, stiff batter. Stir in the soaked dried fruit and any remaining liquid. Spread into the prepared tin and level the top. Bake for 2 hours. To check the cake is done, push a skewer into the centre – it should come out clean. Leave to cool completely in the tin. Once cool, remove the cake from the tin and peel away the lining paper. If making ahead to mature, see recipe tip below.When you’re ready to decorate, warm the jam until runny; set aside. Lightly dust your work surface with icing sugar, then roll out the marzipan to a 20cm/8in circle (cut around your cake tin for a neat finish). Brush the top of the cake with jam and stick on the marzipan.To make the icing, beat the aquafaba with an electric whisk – ideally a stand mixer – until foamy. Sift in the icing sugar then continue to beat until the mixture becomes really stiff and glossy: this will take about 15 minutes of beating. Add the liquid glucose and lemon juice and beat briefly. Thickly swirl the icing on top of the marzipan to give a snow-capped look (keep any extra icing covered with a moist tea towel for attaching your decorations). Leave to dry overnight, or until completely hard. Add your favourite Christmas decorations, dried flowers, LED tea-lights and ribbons. The day before you want to bake the cake, put the dried fruits, sherry, lemon and orange zest and juice in a bowl, cover and leave to soak overnight. The day before you want to bake the cake, put the dried fruits, sherry, lemon and orange zest and juice in a bowl, cover and leave to soak overnight. The next day, line the base and sides of a deep 20cm/8in round cake tin with a double layer of baking parchment and wrap a double layer of newspaper around the outside, tying it with string. Preheat the oven to 150C/130C Fan/Gas 2. The next day, line the base and sides of a deep 20cm/8in round cake tin with a double layer of baking parchment and wrap a double layer of newspaper around the outside, tying it with string. Preheat the oven to 150C/130C Fan/Gas 2. Mix the non-dairy milk and chia seeds together in a small bowl and set aside until sticky. Mix the non-dairy milk and chia seeds together in a small bowl and set aside until sticky. In a large mixing bowl, beat the sugar, treacle and margarine until pale and fluffy. In a large mixing bowl, beat the sugar, treacle and margarine until pale and fluffy. In another bowl, mix together the flour, almonds, mixed spice and bicarbonate of soda. In another bowl, mix together the flour, almonds, mixed spice and bicarbonate of soda. Add the chia and milk mixture to the creamed sugar and margarine, together with the dry ingredients and the vinegar. Mix with a wooden spoon to a smooth, stiff batter. Stir in the soaked dried fruit and any remaining liquid. Spread into the prepared tin and level the top. Add the chia and milk mixture to the creamed sugar and margarine, together with the dry ingredients and the vinegar. Mix with a wooden spoon to a smooth, stiff batter. Stir in the soaked dried fruit and any remaining liquid. Spread into the prepared tin and level the top. Bake for 2 hours. To check the cake is done, push a skewer into the centre – it should come out clean. Leave to cool completely in the tin. Bake for 2 hours. To check the cake is done, push a skewer into the centre – it should come out clean. Leave to cool completely in the tin. Once cool, remove the cake from the tin and peel away the lining paper. If making ahead to mature, see recipe tip below. Once cool, remove the cake from the tin and peel away the lining paper. If making ahead to mature, see recipe tip below. When you’re ready to decorate, warm the jam until runny; set aside. Lightly dust your work surface with icing sugar, then roll out the marzipan to a 20cm/8in circle (cut around your cake tin for a neat finish). Brush the top of the cake with jam and stick on the marzipan. When you’re ready to decorate, warm the jam until runny; set aside. Lightly dust your work surface with icing sugar, then roll out the marzipan to a 20cm/8in circle (cut around your cake tin for a neat finish). Brush the top of the cake with jam and stick on the marzipan. To make the icing, beat the aquafaba with an electric whisk – ideally a stand mixer – until foamy. Sift in the icing sugar then continue to beat until the mixture becomes really stiff and glossy: this will take about 15 minutes of beating. Add the liquid glucose and lemon juice and beat briefly. Thickly swirl the icing on top of the marzipan to give a snow-capped look (keep any extra icing covered with a moist tea towel for attaching your decorations). Leave to dry overnight, or until completely hard. To make the icing, beat the aquafaba with an electric whisk – ideally a stand mixer – until foamy. Sift in the icing sugar then continue to beat until the mixture becomes really stiff and glossy: this will take about 15 minutes of beating. Add the liquid glucose and lemon juice and beat briefly. Thickly swirl the icing on top of the marzipan to give a snow-capped look (keep any extra icing covered with a moist tea towel for attaching your decorations). Leave to dry overnight, or until completely hard. Add your favourite Christmas decorations, dried flowers, LED tea-lights and ribbons. Add your favourite Christmas decorations, dried flowers, LED tea-lights and ribbons."
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11da06e4518937e607394c5de06217d29b8bf1d8260885039818eed40a5925fc
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Mary Berry's stollen recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_stollen_39203_16x9.jpg Studded with dried fruit and filled with marzipan, stollen is a German Christmas bread packed with festive flavour. I choose not to add currants as they tend to burn too easily. 225g/8oz strong white flour7g sachet fast-action dried yeast75g/2½oz butter, softened½ tsp grated nutmeg2 free-range eggs100ml/3½fl oz milk½ tsp vegetable or sunflower oil, for greasing50g/1¾oz caster sugar1 lemon, zest only175g/6oz dried fruit of your choice (I use raisins and sultanas)175g/6oz marzipanicing sugar, for dusting 225g/8oz strong white flour 7g sachet fast-action dried yeast 75g/2½oz butter, softened ½ tsp grated nutmeg 2 free-range eggs 100ml/3½fl oz milk ½ tsp vegetable or sunflower oil, for greasing 50g/1¾oz caster sugar 1 lemon, zest only 175g/6oz dried fruit of your choice (I use raisins and sultanas) 175g/6oz marzipan icing sugar, for dusting Method Measure the flour, yeast, butter and nutmeg into a mixing bowl. Beat one of the eggs in a jug, add the milk and stir together. Pour this into the dry ingredients and mix by hand (or in a freestanding mixer fitted with a dough hook attachment) until the dough has come together. Knead by hand on a lightly floured surface for 10 minutes (or in a mixer for 5 minutes on a low speed) until the dough is soft, smooth and shiny. Put the dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for a minimum of 2 hours, or until it has roughly doubled in size. Knock back the dough and flatten it slightly. Add the sugar, lemon zest and fruit to the centre, then pull the sides up and over the filling. Knead until everything is evenly distributed throughout the dough. Roll the dough out on a sheet of non-stick baking paper to make a rectangle measuring 30x17cm/12x6½in, with one of the long edges closest to you. Roll the marzipan into a sausage shape measuring 30cm/12in and lay it on the long edge of the dough that's closest to you. Roll up the dough like a Swiss roll, with the marzipan in the middle. Pinch the ends of the dough together to seal them around the marzipan, then mould into a long, thin loaf. Slide the stollen, still on the paper, onto a baking sheet. Cover with cling film (or put in a large poly bag with the ends tied) to create a warm atmosphere. Leave to prove in a warm place for about 30–45 minutes or until it has doubled in size again. Preheat the oven to 200C/180C Fan/Gas 6.Beat the remaining egg and brush it over the loaf. Bake for 20–25 minutes until it turns a light golden-brown and sounds hollow when tapped underneath. Check on the stollen after the first 15 minutes of baking, as you may need to cover with kitchen foil if the top is getting too brown.Leave to cool then dust heavily with icing sugar. Measure the flour, yeast, butter and nutmeg into a mixing bowl. Beat one of the eggs in a jug, add the milk and stir together. Pour this into the dry ingredients and mix by hand (or in a freestanding mixer fitted with a dough hook attachment) until the dough has come together. Measure the flour, yeast, butter and nutmeg into a mixing bowl. Beat one of the eggs in a jug, add the milk and stir together. Pour this into the dry ingredients and mix by hand (or in a freestanding mixer fitted with a dough hook attachment) until the dough has come together. Knead by hand on a lightly floured surface for 10 minutes (or in a mixer for 5 minutes on a low speed) until the dough is soft, smooth and shiny. Knead by hand on a lightly floured surface for 10 minutes (or in a mixer for 5 minutes on a low speed) until the dough is soft, smooth and shiny. Put the dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for a minimum of 2 hours, or until it has roughly doubled in size. Put the dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for a minimum of 2 hours, or until it has roughly doubled in size. Knock back the dough and flatten it slightly. Add the sugar, lemon zest and fruit to the centre, then pull the sides up and over the filling. Knead until everything is evenly distributed throughout the dough. Knock back the dough and flatten it slightly. Add the sugar, lemon zest and fruit to the centre, then pull the sides up and over the filling. Knead until everything is evenly distributed throughout the dough. Roll the dough out on a sheet of non-stick baking paper to make a rectangle measuring 30x17cm/12x6½in, with one of the long edges closest to you. Roll the dough out on a sheet of non-stick baking paper to make a rectangle measuring 30x17cm/12x6½in, with one of the long edges closest to you. Roll the marzipan into a sausage shape measuring 30cm/12in and lay it on the long edge of the dough that's closest to you. Roll up the dough like a Swiss roll, with the marzipan in the middle. Roll the marzipan into a sausage shape measuring 30cm/12in and lay it on the long edge of the dough that's closest to you. Roll up the dough like a Swiss roll, with the marzipan in the middle. Pinch the ends of the dough together to seal them around the marzipan, then mould into a long, thin loaf. Pinch the ends of the dough together to seal them around the marzipan, then mould into a long, thin loaf. Slide the stollen, still on the paper, onto a baking sheet. Cover with cling film (or put in a large poly bag with the ends tied) to create a warm atmosphere. Leave to prove in a warm place for about 30–45 minutes or until it has doubled in size again. Slide the stollen, still on the paper, onto a baking sheet. Cover with cling film (or put in a large poly bag with the ends tied) to create a warm atmosphere. Leave to prove in a warm place for about 30–45 minutes or until it has doubled in size again. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Beat the remaining egg and brush it over the loaf. Bake for 20–25 minutes until it turns a light golden-brown and sounds hollow when tapped underneath. Check on the stollen after the first 15 minutes of baking, as you may need to cover with kitchen foil if the top is getting too brown. Beat the remaining egg and brush it over the loaf. Bake for 20–25 minutes until it turns a light golden-brown and sounds hollow when tapped underneath. Check on the stollen after the first 15 minutes of baking, as you may need to cover with kitchen foil if the top is getting too brown. Leave to cool then dust heavily with icing sugar. Leave to cool then dust heavily with icing sugar. Recipe tips This will keep for up to a week in an airtight container in the fridge and freezes well. Prove in a warm place – an airing cupboard is ideal, or if you have an Aga, sit the baking sheet on a tea towel and put on the top of the simmering oven lid or in a 4 oven Aga on the side warming plate.
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"title": "Mary Berry's stollen recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_stollen_39203_16x9.jpg Studded with dried fruit and filled with marzipan, stollen is a German Christmas bread packed with festive flavour. I choose not to add currants as they tend to burn too easily. 225g/8oz strong white flour7g sachet fast-action dried yeast75g/2½oz butter, softened½ tsp grated nutmeg2 free-range eggs100ml/3½fl oz milk½ tsp vegetable or sunflower oil, for greasing50g/1¾oz caster sugar1 lemon, zest only175g/6oz dried fruit of your choice (I use raisins and sultanas)175g/6oz marzipanicing sugar, for dusting 225g/8oz strong white flour 7g sachet fast-action dried yeast 75g/2½oz butter, softened ½ tsp grated nutmeg 2 free-range eggs 100ml/3½fl oz milk ½ tsp vegetable or sunflower oil, for greasing 50g/1¾oz caster sugar 1 lemon, zest only 175g/6oz dried fruit of your choice (I use raisins and sultanas) 175g/6oz marzipan icing sugar, for dusting Method Measure the flour, yeast, butter and nutmeg into a mixing bowl. Beat one of the eggs in a jug, add the milk and stir together. Pour this into the dry ingredients and mix by hand (or in a freestanding mixer fitted with a dough hook attachment) until the dough has come together. Knead by hand on a lightly floured surface for 10 minutes (or in a mixer for 5 minutes on a low speed) until the dough is soft, smooth and shiny. Put the dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for a minimum of 2 hours, or until it has roughly doubled in size. Knock back the dough and flatten it slightly. Add the sugar, lemon zest and fruit to the centre, then pull the sides up and over the filling. Knead until everything is evenly distributed throughout the dough. Roll the dough out on a sheet of non-stick baking paper to make a rectangle measuring 30x17cm/12x6½in, with one of the long edges closest to you. Roll the marzipan into a sausage shape measuring 30cm/12in and lay it on the long edge of the dough that's closest to you. Roll up the dough like a Swiss roll, with the marzipan in the middle. Pinch the ends of the dough together to seal them around the marzipan, then mould into a long, thin loaf. Slide the stollen, still on the paper, onto a baking sheet. Cover with cling film (or put in a large poly bag with the ends tied) to create a warm atmosphere. Leave to prove in a warm place for about 30–45 minutes or until it has doubled in size again. Preheat the oven to 200C/180C Fan/Gas 6.Beat the remaining egg and brush it over the loaf. Bake for 20–25 minutes until it turns a light golden-brown and sounds hollow when tapped underneath. Check on the stollen after the first 15 minutes of baking, as you may need to cover with kitchen foil if the top is getting too brown.Leave to cool then dust heavily with icing sugar. Measure the flour, yeast, butter and nutmeg into a mixing bowl. Beat one of the eggs in a jug, add the milk and stir together. Pour this into the dry ingredients and mix by hand (or in a freestanding mixer fitted with a dough hook attachment) until the dough has come together. Measure the flour, yeast, butter and nutmeg into a mixing bowl. Beat one of the eggs in a jug, add the milk and stir together. Pour this into the dry ingredients and mix by hand (or in a freestanding mixer fitted with a dough hook attachment) until the dough has come together. Knead by hand on a lightly floured surface for 10 minutes (or in a mixer for 5 minutes on a low speed) until the dough is soft, smooth and shiny. Knead by hand on a lightly floured surface for 10 minutes (or in a mixer for 5 minutes on a low speed) until the dough is soft, smooth and shiny. Put the dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for a minimum of 2 hours, or until it has roughly doubled in size. Put the dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for a minimum of 2 hours, or until it has roughly doubled in size. Knock back the dough and flatten it slightly. Add the sugar, lemon zest and fruit to the centre, then pull the sides up and over the filling. Knead until everything is evenly distributed throughout the dough. Knock back the dough and flatten it slightly. Add the sugar, lemon zest and fruit to the centre, then pull the sides up and over the filling. Knead until everything is evenly distributed throughout the dough. Roll the dough out on a sheet of non-stick baking paper to make a rectangle measuring 30x17cm/12x6½in, with one of the long edges closest to you. Roll the dough out on a sheet of non-stick baking paper to make a rectangle measuring 30x17cm/12x6½in, with one of the long edges closest to you. Roll the marzipan into a sausage shape measuring 30cm/12in and lay it on the long edge of the dough that's closest to you. Roll up the dough like a Swiss roll, with the marzipan in the middle. Roll the marzipan into a sausage shape measuring 30cm/12in and lay it on the long edge of the dough that's closest to you. Roll up the dough like a Swiss roll, with the marzipan in the middle. Pinch the ends of the dough together to seal them around the marzipan, then mould into a long, thin loaf. Pinch the ends of the dough together to seal them around the marzipan, then mould into a long, thin loaf. Slide the stollen, still on the paper, onto a baking sheet. Cover with cling film (or put in a large poly bag with the ends tied) to create a warm atmosphere. Leave to prove in a warm place for about 30–45 minutes or until it has doubled in size again. Slide the stollen, still on the paper, onto a baking sheet. Cover with cling film (or put in a large poly bag with the ends tied) to create a warm atmosphere. Leave to prove in a warm place for about 30–45 minutes or until it has doubled in size again. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Beat the remaining egg and brush it over the loaf. Bake for 20–25 minutes until it turns a light golden-brown and sounds hollow when tapped underneath. Check on the stollen after the first 15 minutes of baking, as you may need to cover with kitchen foil if the top is getting too brown. Beat the remaining egg and brush it over the loaf. Bake for 20–25 minutes until it turns a light golden-brown and sounds hollow when tapped underneath. Check on the stollen after the first 15 minutes of baking, as you may need to cover with kitchen foil if the top is getting too brown. Leave to cool then dust heavily with icing sugar. Leave to cool then dust heavily with icing sugar. Recipe tips This will keep for up to a week in an airtight container in the fridge and freezes well. Prove in a warm place – an airing cupboard is ideal, or if you have an Aga, sit the baking sheet on a tea towel and put on the top of the simmering oven lid or in a 4 oven Aga on the side warming plate."
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0143b68d586ce17d6eee692137d8d434077f5e01d40321fb976eb945696ec820
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Christmas cookies recipe
To make the cookie dough, whisk together the flour, baking powder, bicarbonate of soda and salt in a large bowl. Place the butter and sugars in a separate large bowl and, using an electric hand-held mixer, beat together for about 4–5 minutes until light. Add the egg, beating until fully combined, then briefly mix in the vanilla.Add the flour mixture and mix just until a dough is formed. At this point, divide the dough into 3 equal quantities for the separate variations. To make the almond and cherry variation, stir in the marzipan, cherries and almonds until combined.To make the ginger and chocolate variation, set aside a third of the dark chocolate for decoration. Stir the remaining chocolate and chopped crystallised ginger into the dough until combined.To make the white chocolate, pistachio and orange variation, set aside 100g/3½oz of the white chocolate for decoration and 20g/1oz of the pistachios. Stir the remaining white chocolate, the pistachios and the orange zest into the dough until combined.Chill the dough for 24–48 hours before baking. This process helps the flour to hydrate and makes for a better tasting cookie that is more likely to caramelise as it bakes. You can skip this process but the dough will still need refrigerating for a few hours so that it can be rolled into balls and will bake without spreading too much.Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Use your hands or an ice cream scoop to form balls of dough (about 60–70g/2¼–2½oz per cookie). Place onto the prepared baking trays, leaving 2.5–5cm/1–2in between each cookie.Bake, in batches of six, for about 16–18 minutes or until golden around the edges but still slightly pale in the middle. Leave to cool for a few minutes before transferring to a wire rack to cool completely. To decorate the ginger and chocolate variation, melt the remaining dark chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then drizzle over the top of the cookies. Sprinkle the cookies with more finely chopped crystallised ginger and allow to cool. To decorate the white chocolate, pistachio and orange variation, line a tray with baking paper. Melt the remaining white chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then dip the cookies halfway into the white chocolate. Place on the lined tray and sprinkle over finely chopped pistachios and orange zest. Allow to cool before removing from the tray. To make the cookie dough, whisk together the flour, baking powder, bicarbonate of soda and salt in a large bowl. Place the butter and sugars in a separate large bowl and, using an electric hand-held mixer, beat together for about 4–5 minutes until light. Add the egg, beating until fully combined, then briefly mix in the vanilla. To make the cookie dough, whisk together the flour, baking powder, bicarbonate of soda and salt in a large bowl. Place the butter and sugars in a separate large bowl and, using an electric hand-held mixer, beat together for about 4–5 minutes until light. Add the egg, beating until fully combined, then briefly mix in the vanilla. Add the flour mixture and mix just until a dough is formed. At this point, divide the dough into 3 equal quantities for the separate variations. Add the flour mixture and mix just until a dough is formed. At this point, divide the dough into 3 equal quantities for the separate variations. To make the almond and cherry variation, stir in the marzipan, cherries and almonds until combined. To make the almond and cherry variation, stir in the marzipan, cherries and almonds until combined. To make the ginger and chocolate variation, set aside a third of the dark chocolate for decoration. Stir the remaining chocolate and chopped crystallised ginger into the dough until combined. To make the ginger and chocolate variation, set aside a third of the dark chocolate for decoration. Stir the remaining chocolate and chopped crystallised ginger into the dough until combined. To make the white chocolate, pistachio and orange variation, set aside 100g/3½oz of the white chocolate for decoration and 20g/1oz of the pistachios. Stir the remaining white chocolate, the pistachios and the orange zest into the dough until combined. To make the white chocolate, pistachio and orange variation, set aside 100g/3½oz of the white chocolate for decoration and 20g/1oz of the pistachios. Stir the remaining white chocolate, the pistachios and the orange zest into the dough until combined. Chill the dough for 24–48 hours before baking. This process helps the flour to hydrate and makes for a better tasting cookie that is more likely to caramelise as it bakes. You can skip this process but the dough will still need refrigerating for a few hours so that it can be rolled into balls and will bake without spreading too much. Chill the dough for 24–48 hours before baking. This process helps the flour to hydrate and makes for a better tasting cookie that is more likely to caramelise as it bakes. You can skip this process but the dough will still need refrigerating for a few hours so that it can be rolled into balls and will bake without spreading too much. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Use your hands or an ice cream scoop to form balls of dough (about 60–70g/2¼–2½oz per cookie). Place onto the prepared baking trays, leaving 2.5–5cm/1–2in between each cookie. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Use your hands or an ice cream scoop to form balls of dough (about 60–70g/2¼–2½oz per cookie). Place onto the prepared baking trays, leaving 2.5–5cm/1–2in between each cookie. Bake, in batches of six, for about 16–18 minutes or until golden around the edges but still slightly pale in the middle. Leave to cool for a few minutes before transferring to a wire rack to cool completely. Bake, in batches of six, for about 16–18 minutes or until golden around the edges but still slightly pale in the middle. Leave to cool for a few minutes before transferring to a wire rack to cool completely. To decorate the ginger and chocolate variation, melt the remaining dark chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then drizzle over the top of the cookies. Sprinkle the cookies with more finely chopped crystallised ginger and allow to cool. To decorate the ginger and chocolate variation, melt the remaining dark chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then drizzle over the top of the cookies. Sprinkle the cookies with more finely chopped crystallised ginger and allow to cool. To decorate the white chocolate, pistachio and orange variation, line a tray with baking paper. Melt the remaining white chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then dip the cookies halfway into the white chocolate. Place on the lined tray and sprinkle over finely chopped pistachios and orange zest. Allow to cool before removing from the tray. To decorate the white chocolate, pistachio and orange variation, line a tray with baking paper. Melt the remaining white chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then dip the cookies halfway into the white chocolate. Place on the lined tray and sprinkle over finely chopped pistachios and orange zest. Allow to cool before removing from the tray.
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"url": "https://www.bbc.co.uk/food/recipes/christmas_cookies_42699",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Christmas cookies recipe",
"content": "To make the cookie dough, whisk together the flour, baking powder, bicarbonate of soda and salt in a large bowl. Place the butter and sugars in a separate large bowl and, using an electric hand-held mixer, beat together for about 4–5 minutes until light. Add the egg, beating until fully combined, then briefly mix in the vanilla.Add the flour mixture and mix just until a dough is formed. At this point, divide the dough into 3 equal quantities for the separate variations. To make the almond and cherry variation, stir in the marzipan, cherries and almonds until combined.To make the ginger and chocolate variation, set aside a third of the dark chocolate for decoration. Stir the remaining chocolate and chopped crystallised ginger into the dough until combined.To make the white chocolate, pistachio and orange variation, set aside 100g/3½oz of the white chocolate for decoration and 20g/1oz of the pistachios. Stir the remaining white chocolate, the pistachios and the orange zest into the dough until combined.Chill the dough for 24–48 hours before baking. This process helps the flour to hydrate and makes for a better tasting cookie that is more likely to caramelise as it bakes. You can skip this process but the dough will still need refrigerating for a few hours so that it can be rolled into balls and will bake without spreading too much.Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Use your hands or an ice cream scoop to form balls of dough (about 60–70g/2¼–2½oz per cookie). Place onto the prepared baking trays, leaving 2.5–5cm/1–2in between each cookie.Bake, in batches of six, for about 16–18 minutes or until golden around the edges but still slightly pale in the middle. Leave to cool for a few minutes before transferring to a wire rack to cool completely. To decorate the ginger and chocolate variation, melt the remaining dark chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then drizzle over the top of the cookies. Sprinkle the cookies with more finely chopped crystallised ginger and allow to cool. To decorate the white chocolate, pistachio and orange variation, line a tray with baking paper. Melt the remaining white chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then dip the cookies halfway into the white chocolate. Place on the lined tray and sprinkle over finely chopped pistachios and orange zest. Allow to cool before removing from the tray. To make the cookie dough, whisk together the flour, baking powder, bicarbonate of soda and salt in a large bowl. Place the butter and sugars in a separate large bowl and, using an electric hand-held mixer, beat together for about 4–5 minutes until light. Add the egg, beating until fully combined, then briefly mix in the vanilla. To make the cookie dough, whisk together the flour, baking powder, bicarbonate of soda and salt in a large bowl. Place the butter and sugars in a separate large bowl and, using an electric hand-held mixer, beat together for about 4–5 minutes until light. Add the egg, beating until fully combined, then briefly mix in the vanilla. Add the flour mixture and mix just until a dough is formed. At this point, divide the dough into 3 equal quantities for the separate variations. Add the flour mixture and mix just until a dough is formed. At this point, divide the dough into 3 equal quantities for the separate variations. To make the almond and cherry variation, stir in the marzipan, cherries and almonds until combined. To make the almond and cherry variation, stir in the marzipan, cherries and almonds until combined. To make the ginger and chocolate variation, set aside a third of the dark chocolate for decoration. Stir the remaining chocolate and chopped crystallised ginger into the dough until combined. To make the ginger and chocolate variation, set aside a third of the dark chocolate for decoration. Stir the remaining chocolate and chopped crystallised ginger into the dough until combined. To make the white chocolate, pistachio and orange variation, set aside 100g/3½oz of the white chocolate for decoration and 20g/1oz of the pistachios. Stir the remaining white chocolate, the pistachios and the orange zest into the dough until combined. To make the white chocolate, pistachio and orange variation, set aside 100g/3½oz of the white chocolate for decoration and 20g/1oz of the pistachios. Stir the remaining white chocolate, the pistachios and the orange zest into the dough until combined. Chill the dough for 24–48 hours before baking. This process helps the flour to hydrate and makes for a better tasting cookie that is more likely to caramelise as it bakes. You can skip this process but the dough will still need refrigerating for a few hours so that it can be rolled into balls and will bake without spreading too much. Chill the dough for 24–48 hours before baking. This process helps the flour to hydrate and makes for a better tasting cookie that is more likely to caramelise as it bakes. You can skip this process but the dough will still need refrigerating for a few hours so that it can be rolled into balls and will bake without spreading too much. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Use your hands or an ice cream scoop to form balls of dough (about 60–70g/2¼–2½oz per cookie). Place onto the prepared baking trays, leaving 2.5–5cm/1–2in between each cookie. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Use your hands or an ice cream scoop to form balls of dough (about 60–70g/2¼–2½oz per cookie). Place onto the prepared baking trays, leaving 2.5–5cm/1–2in between each cookie. Bake, in batches of six, for about 16–18 minutes or until golden around the edges but still slightly pale in the middle. Leave to cool for a few minutes before transferring to a wire rack to cool completely. Bake, in batches of six, for about 16–18 minutes or until golden around the edges but still slightly pale in the middle. Leave to cool for a few minutes before transferring to a wire rack to cool completely. To decorate the ginger and chocolate variation, melt the remaining dark chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then drizzle over the top of the cookies. Sprinkle the cookies with more finely chopped crystallised ginger and allow to cool. To decorate the ginger and chocolate variation, melt the remaining dark chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then drizzle over the top of the cookies. Sprinkle the cookies with more finely chopped crystallised ginger and allow to cool. To decorate the white chocolate, pistachio and orange variation, line a tray with baking paper. Melt the remaining white chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then dip the cookies halfway into the white chocolate. Place on the lined tray and sprinkle over finely chopped pistachios and orange zest. Allow to cool before removing from the tray. To decorate the white chocolate, pistachio and orange variation, line a tray with baking paper. Melt the remaining white chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then dip the cookies halfway into the white chocolate. Place on the lined tray and sprinkle over finely chopped pistachios and orange zest. Allow to cool before removing from the tray."
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63b8a66f3aaff582694d7b383ebc53656e7d4f67ced1e8131c343a4a4c60d32f
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Twelfth Night cake recipe
An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/twelfth_night_cake_53367_16x9.jpg Mary's traditional Twelfth Night cake is the perfect way to celebrate the end of the festive season. 5 large free-range eggs 250g/9oz self-raising flour 250g/9oz caster sugar 250g/9oz butter, softened 75g/2½oz ground almonds 350g/12oz glacé cherries, washed, dried and quartered200g tin pineapple pieces in natural juice, roughly chopped and dried well on kitchen paper350g/12oz dried apricots, snipped into small pieces350g/12oz sultanas100g/3½oz chopped almonds 2 unwaxed lemons, finely grated zest only 5 large free-range eggs 250g/9oz self-raising flour 250g/9oz caster sugar 250g/9oz butter, softened 75g/2½oz ground almonds 350g/12oz glacé cherries, washed, dried and quartered 200g tin pineapple pieces in natural juice, roughly chopped and dried well on kitchen paper 350g/12oz dried apricots, snipped into small pieces 350g/12oz sultanas 100g/3½oz chopped almonds 2 unwaxed lemons, finely grated zest only 4 tbsp apricot jam, warmed 500g/1lb 2oz golden marzipan1kg/2lb 4oz gold fondant icing metallic classic gold food colour dust100g/3½oz white fondant icingedible silver balls 75g/2½oz icing sugar, sievededible floral cake lace 4 tbsp apricot jam, warmed 500g/1lb 2oz golden marzipan 1kg/2lb 4oz gold fondant icing metallic classic gold food colour dust 100g/3½oz white fondant icing edible silver balls 75g/2½oz icing sugar, sieved edible floral cake lace Method Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 23cm/9in deep, round cake tin with a single layer of baking paper.Measure the eggs, butter, flour, sugar and ground almonds into a bowl and whisk together. Add the chopped almonds, lemon zest and dried fruit. Mix well, spoon into the tin and level off the top. Bake for 2¼–2½ hours until golden-brown. You may need to cover with foil if it's getting too brown.Leave the cake to cool in the tin for 30 minutes, before removing onto a wire rack and leaving to cool completely .To decorate, remove the baking paper and place the cake on a gold cake board. Brush with the apricot jam. Lightly dust a work surface with a little icing sugar and roll out the marzipan to a cirlce slightly bigger than the cake. Cover and smooth over the surface and sides. Brush with a light sprinkling of water. Lightly dust a work suface with a little icing sugar. Roll out the gold icing to a circle slightly bigger than the cake. Cover the marzipan and smooth the surface. Trim the excess icing, (reserve this for later) then tuck under the cake. Brush with the gold dust to create a metallic finish. Wrap the lace around the bottom of the cake and smooth. Sprinkle icing sugar over the worktop and roll out the white icing. Cut out a scalloped fringe, stars and crown shapes using small cutters. Stick the crowns and stars around the sides of the cake using a little water. Cut out stars from the reserved gold icing and stick on the crowns. Put a sliver ball on the tip of each crown. (See the image for design.) Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 23cm/9in deep, round cake tin with a single layer of baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 23cm/9in deep, round cake tin with a single layer of baking paper. Measure the eggs, butter, flour, sugar and ground almonds into a bowl and whisk together. Add the chopped almonds, lemon zest and dried fruit. Mix well, spoon into the tin and level off the top. Measure the eggs, butter, flour, sugar and ground almonds into a bowl and whisk together. Add the chopped almonds, lemon zest and dried fruit. Mix well, spoon into the tin and level off the top. Bake for 2¼–2½ hours until golden-brown. You may need to cover with foil if it's getting too brown. Bake for 2¼–2½ hours until golden-brown. You may need to cover with foil if it's getting too brown. Leave the cake to cool in the tin for 30 minutes, before removing onto a wire rack and leaving to cool completely . Leave the cake to cool in the tin for 30 minutes, before removing onto a wire rack and leaving to cool completely . To decorate, remove the baking paper and place the cake on a gold cake board. Brush with the apricot jam. To decorate, remove the baking paper and place the cake on a gold cake board. Brush with the apricot jam. Lightly dust a work surface with a little icing sugar and roll out the marzipan to a cirlce slightly bigger than the cake. Cover and smooth over the surface and sides. Brush with a light sprinkling of water. Lightly dust a work surface with a little icing sugar and roll out the marzipan to a cirlce slightly bigger than the cake. Cover and smooth over the surface and sides. Brush with a light sprinkling of water. Lightly dust a work suface with a little icing sugar. Roll out the gold icing to a circle slightly bigger than the cake. Cover the marzipan and smooth the surface. Trim the excess icing, (reserve this for later) then tuck under the cake. Brush with the gold dust to create a metallic finish. Lightly dust a work suface with a little icing sugar. Roll out the gold icing to a circle slightly bigger than the cake. Cover the marzipan and smooth the surface. Trim the excess icing, (reserve this for later) then tuck under the cake. Brush with the gold dust to create a metallic finish. Wrap the lace around the bottom of the cake and smooth. Wrap the lace around the bottom of the cake and smooth. Sprinkle icing sugar over the worktop and roll out the white icing. Cut out a scalloped fringe, stars and crown shapes using small cutters. Stick the crowns and stars around the sides of the cake using a little water. Cut out stars from the reserved gold icing and stick on the crowns. Put a sliver ball on the tip of each crown. (See the image for design.) Sprinkle icing sugar over the worktop and roll out the white icing. Cut out a scalloped fringe, stars and crown shapes using small cutters. Stick the crowns and stars around the sides of the cake using a little water. Cut out stars from the reserved gold icing and stick on the crowns. Put a sliver ball on the tip of each crown. (See the image for design.)
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"title": "Twelfth Night cake recipe",
"content": "An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/twelfth_night_cake_53367_16x9.jpg Mary's traditional Twelfth Night cake is the perfect way to celebrate the end of the festive season. 5 large free-range eggs 250g/9oz self-raising flour 250g/9oz caster sugar 250g/9oz butter, softened 75g/2½oz ground almonds 350g/12oz glacé cherries, washed, dried and quartered200g tin pineapple pieces in natural juice, roughly chopped and dried well on kitchen paper350g/12oz dried apricots, snipped into small pieces350g/12oz sultanas100g/3½oz chopped almonds 2 unwaxed lemons, finely grated zest only 5 large free-range eggs 250g/9oz self-raising flour 250g/9oz caster sugar 250g/9oz butter, softened 75g/2½oz ground almonds 350g/12oz glacé cherries, washed, dried and quartered 200g tin pineapple pieces in natural juice, roughly chopped and dried well on kitchen paper 350g/12oz dried apricots, snipped into small pieces 350g/12oz sultanas 100g/3½oz chopped almonds 2 unwaxed lemons, finely grated zest only 4 tbsp apricot jam, warmed 500g/1lb 2oz golden marzipan1kg/2lb 4oz gold fondant icing metallic classic gold food colour dust100g/3½oz white fondant icingedible silver balls 75g/2½oz icing sugar, sievededible floral cake lace 4 tbsp apricot jam, warmed 500g/1lb 2oz golden marzipan 1kg/2lb 4oz gold fondant icing metallic classic gold food colour dust 100g/3½oz white fondant icing edible silver balls 75g/2½oz icing sugar, sieved edible floral cake lace Method Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 23cm/9in deep, round cake tin with a single layer of baking paper.Measure the eggs, butter, flour, sugar and ground almonds into a bowl and whisk together. Add the chopped almonds, lemon zest and dried fruit. Mix well, spoon into the tin and level off the top. Bake for 2¼–2½ hours until golden-brown. You may need to cover with foil if it's getting too brown.Leave the cake to cool in the tin for 30 minutes, before removing onto a wire rack and leaving to cool completely .To decorate, remove the baking paper and place the cake on a gold cake board. Brush with the apricot jam. Lightly dust a work surface with a little icing sugar and roll out the marzipan to a cirlce slightly bigger than the cake. Cover and smooth over the surface and sides. Brush with a light sprinkling of water. Lightly dust a work suface with a little icing sugar. Roll out the gold icing to a circle slightly bigger than the cake. Cover the marzipan and smooth the surface. Trim the excess icing, (reserve this for later) then tuck under the cake. Brush with the gold dust to create a metallic finish. Wrap the lace around the bottom of the cake and smooth. Sprinkle icing sugar over the worktop and roll out the white icing. Cut out a scalloped fringe, stars and crown shapes using small cutters. Stick the crowns and stars around the sides of the cake using a little water. Cut out stars from the reserved gold icing and stick on the crowns. Put a sliver ball on the tip of each crown. (See the image for design.) Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 23cm/9in deep, round cake tin with a single layer of baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 23cm/9in deep, round cake tin with a single layer of baking paper. Measure the eggs, butter, flour, sugar and ground almonds into a bowl and whisk together. Add the chopped almonds, lemon zest and dried fruit. Mix well, spoon into the tin and level off the top. Measure the eggs, butter, flour, sugar and ground almonds into a bowl and whisk together. Add the chopped almonds, lemon zest and dried fruit. Mix well, spoon into the tin and level off the top. Bake for 2¼–2½ hours until golden-brown. You may need to cover with foil if it's getting too brown. Bake for 2¼–2½ hours until golden-brown. You may need to cover with foil if it's getting too brown. Leave the cake to cool in the tin for 30 minutes, before removing onto a wire rack and leaving to cool completely . Leave the cake to cool in the tin for 30 minutes, before removing onto a wire rack and leaving to cool completely . To decorate, remove the baking paper and place the cake on a gold cake board. Brush with the apricot jam. To decorate, remove the baking paper and place the cake on a gold cake board. Brush with the apricot jam. Lightly dust a work surface with a little icing sugar and roll out the marzipan to a cirlce slightly bigger than the cake. Cover and smooth over the surface and sides. Brush with a light sprinkling of water. Lightly dust a work surface with a little icing sugar and roll out the marzipan to a cirlce slightly bigger than the cake. Cover and smooth over the surface and sides. Brush with a light sprinkling of water. Lightly dust a work suface with a little icing sugar. Roll out the gold icing to a circle slightly bigger than the cake. Cover the marzipan and smooth the surface. Trim the excess icing, (reserve this for later) then tuck under the cake. Brush with the gold dust to create a metallic finish. Lightly dust a work suface with a little icing sugar. Roll out the gold icing to a circle slightly bigger than the cake. Cover the marzipan and smooth the surface. Trim the excess icing, (reserve this for later) then tuck under the cake. Brush with the gold dust to create a metallic finish. Wrap the lace around the bottom of the cake and smooth. Wrap the lace around the bottom of the cake and smooth. Sprinkle icing sugar over the worktop and roll out the white icing. Cut out a scalloped fringe, stars and crown shapes using small cutters. Stick the crowns and stars around the sides of the cake using a little water. Cut out stars from the reserved gold icing and stick on the crowns. Put a sliver ball on the tip of each crown. (See the image for design.) Sprinkle icing sugar over the worktop and roll out the white icing. Cut out a scalloped fringe, stars and crown shapes using small cutters. Stick the crowns and stars around the sides of the cake using a little water. Cut out stars from the reserved gold icing and stick on the crowns. Put a sliver ball on the tip of each crown. (See the image for design.)"
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d6c7ed04b2082fdc177026e9fae25741b91330732a75a1a4ab463a89a011f4a4
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Christmas pudding cake recipe
Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days.When you’re ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4.Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1.Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks.When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. Place a round template, plate or round cake tin smaller than the diameter of your cake on the top and cut around it with a knife or scalpel. Carefully remove the circle of fondant and marzipan to reveal your naked cake inner circle. Using the template you used before to help yout, cut out a simple custard shape from the marzipan circle. Press this into the top of your cut out circle to create the custard effect. Next carefully spoon some mincemeat into the remainder of the cut out shape to produce a plump looking pudding, or leave out entirely if you want. Finally place and position your holly, cherries or cranberries into the top of the pudding shape to finish. Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days. Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days. When you’re ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4. When you’re ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1. Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1. Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks. When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. Place a round template, plate or round cake tin smaller than the diameter of your cake on the top and cut around it with a knife or scalpel. Carefully remove the circle of fondant and marzipan to reveal your naked cake inner circle. Place a round template, plate or round cake tin smaller than the diameter of your cake on the top and cut around it with a knife or scalpel. Carefully remove the circle of fondant and marzipan to reveal your naked cake inner circle. Using the template you used before to help yout, cut out a simple custard shape from the marzipan circle. Press this into the top of your cut out circle to create the custard effect. Next carefully spoon some mincemeat into the remainder of the cut out shape to produce a plump looking pudding, or leave out entirely if you want. Finally place and position your holly, cherries or cranberries into the top of the pudding shape to finish. Using the template you used before to help yout, cut out a simple custard shape from the marzipan circle. Press this into the top of your cut out circle to create the custard effect. Next carefully spoon some mincemeat into the remainder of the cut out shape to produce a plump looking pudding, or leave out entirely if you want. Finally place and position your holly, cherries or cranberries into the top of the pudding shape to finish.
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"title": "Christmas pudding cake recipe",
"content": "Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days.When you’re ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4.Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1.Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks.When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. Place a round template, plate or round cake tin smaller than the diameter of your cake on the top and cut around it with a knife or scalpel. Carefully remove the circle of fondant and marzipan to reveal your naked cake inner circle. Using the template you used before to help yout, cut out a simple custard shape from the marzipan circle. Press this into the top of your cut out circle to create the custard effect. Next carefully spoon some mincemeat into the remainder of the cut out shape to produce a plump looking pudding, or leave out entirely if you want. Finally place and position your holly, cherries or cranberries into the top of the pudding shape to finish. Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days. Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days. When you’re ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4. When you’re ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1. Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1. Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks. When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. Place a round template, plate or round cake tin smaller than the diameter of your cake on the top and cut around it with a knife or scalpel. Carefully remove the circle of fondant and marzipan to reveal your naked cake inner circle. Place a round template, plate or round cake tin smaller than the diameter of your cake on the top and cut around it with a knife or scalpel. Carefully remove the circle of fondant and marzipan to reveal your naked cake inner circle. Using the template you used before to help yout, cut out a simple custard shape from the marzipan circle. Press this into the top of your cut out circle to create the custard effect. Next carefully spoon some mincemeat into the remainder of the cut out shape to produce a plump looking pudding, or leave out entirely if you want. Finally place and position your holly, cherries or cranberries into the top of the pudding shape to finish. Using the template you used before to help yout, cut out a simple custard shape from the marzipan circle. Press this into the top of your cut out circle to create the custard effect. Next carefully spoon some mincemeat into the remainder of the cut out shape to produce a plump looking pudding, or leave out entirely if you want. Finally place and position your holly, cherries or cranberries into the top of the pudding shape to finish."
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ef38764630bca6d6b9669138da76dceb37075bec367b8f36b4dc9fcf0520c53b
|
Mini mincemeat cakes recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_mincemeat_cakes_17368_16x9.jpg Perfect for seasonal gifts, decorated with ribbon, marzipan and icing, or flaked almonds. Can be made up to two weeks ahead and kept in a cool place. 150g/5½oz baking margarine, straight from the fridge150g/5½oz caster sugar 175g/6oz self-raising flour 2 large free-range eggs 1 clementine, satsuma or small orange, zest only225g/8oz sultanas225g/8oz mincemeat 150g/5½oz baking margarine, straight from the fridge 150g/5½oz caster sugar 175g/6oz self-raising flour 2 large free-range eggs 1 clementine, satsuma or small orange, zest only 225g/8oz sultanas 225g/8oz mincemeat apricot jam, meltedmarzipanroyal icingedible silver balls apricot jam, melted marzipan royal icing edible silver balls Method Preheat the oven to 160C/140 Fan/Gas 3. Grease the sides of eight cooking rings (7cm/2¾in diameter and 4cm/1½in deep) and line with baking paper, leaving a 3cm/1¼in collar above the ring. Sit the rings on a flat baking tray lined with baking paper.Tip the ingredients (except the sultanas and mincemeat) into a large bowl. Whisk together using an electric hand whisk. Remove the whisks, add the mincemeat and sultanas and stir to combine. Spoon the mixture into the rings, dividing equally, and level the surface. Bake in the oven for about 45–50 minutes until well risen and light golden brown. Cool on a wire rack in their rings. To decorate, remove from the rings and peel off the paper. Flip the cake over to use the flattest edge and brush with melted apricot jam. Roll out the marzipan and royal icing to the thickness of a one pound coin. Cut out discs of marzipan and icing to be the same size as the cakes (7cm/2¾in diameter). Sit the marzipan on top of the apricot jam, brush a little more jam around the edge and sit the icing on top of the marzipan. You can decorate the centre as you wish. Here we have cut an extra piece of royal icing with a snowflake shape cutter. Simply stick to the top using a little more apricot jam. For the star decoration, cut a star out of the middle of the royal icing circle. Place on top of the marzipan and fill with edible silver balls. If you're gifting, tie a ribbon of your choice around the base of the cake. Preheat the oven to 160C/140 Fan/Gas 3. Grease the sides of eight cooking rings (7cm/2¾in diameter and 4cm/1½in deep) and line with baking paper, leaving a 3cm/1¼in collar above the ring. Sit the rings on a flat baking tray lined with baking paper. Preheat the oven to 160C/140 Fan/Gas 3. Grease the sides of eight cooking rings (7cm/2¾in diameter and 4cm/1½in deep) and line with baking paper, leaving a 3cm/1¼in collar above the ring. Sit the rings on a flat baking tray lined with baking paper. Tip the ingredients (except the sultanas and mincemeat) into a large bowl. Whisk together using an electric hand whisk. Remove the whisks, add the mincemeat and sultanas and stir to combine. Spoon the mixture into the rings, dividing equally, and level the surface. Bake in the oven for about 45–50 minutes until well risen and light golden brown. Cool on a wire rack in their rings. Tip the ingredients (except the sultanas and mincemeat) into a large bowl. Whisk together using an electric hand whisk. Remove the whisks, add the mincemeat and sultanas and stir to combine. Spoon the mixture into the rings, dividing equally, and level the surface. Bake in the oven for about 45–50 minutes until well risen and light golden brown. Cool on a wire rack in their rings. To decorate, remove from the rings and peel off the paper. Flip the cake over to use the flattest edge and brush with melted apricot jam. Roll out the marzipan and royal icing to the thickness of a one pound coin. Cut out discs of marzipan and icing to be the same size as the cakes (7cm/2¾in diameter). Sit the marzipan on top of the apricot jam, brush a little more jam around the edge and sit the icing on top of the marzipan. To decorate, remove from the rings and peel off the paper. Flip the cake over to use the flattest edge and brush with melted apricot jam. Roll out the marzipan and royal icing to the thickness of a one pound coin. Cut out discs of marzipan and icing to be the same size as the cakes (7cm/2¾in diameter). Sit the marzipan on top of the apricot jam, brush a little more jam around the edge and sit the icing on top of the marzipan. You can decorate the centre as you wish. Here we have cut an extra piece of royal icing with a snowflake shape cutter. Simply stick to the top using a little more apricot jam. For the star decoration, cut a star out of the middle of the royal icing circle. Place on top of the marzipan and fill with edible silver balls. If you're gifting, tie a ribbon of your choice around the base of the cake. You can decorate the centre as you wish. Here we have cut an extra piece of royal icing with a snowflake shape cutter. Simply stick to the top using a little more apricot jam. For the star decoration, cut a star out of the middle of the royal icing circle. Place on top of the marzipan and fill with edible silver balls. If you're gifting, tie a ribbon of your choice around the base of the cake.
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"title": "Mini mincemeat cakes recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_mincemeat_cakes_17368_16x9.jpg Perfect for seasonal gifts, decorated with ribbon, marzipan and icing, or flaked almonds. Can be made up to two weeks ahead and kept in a cool place. 150g/5½oz baking margarine, straight from the fridge150g/5½oz caster sugar 175g/6oz self-raising flour 2 large free-range eggs 1 clementine, satsuma or small orange, zest only225g/8oz sultanas225g/8oz mincemeat 150g/5½oz baking margarine, straight from the fridge 150g/5½oz caster sugar 175g/6oz self-raising flour 2 large free-range eggs 1 clementine, satsuma or small orange, zest only 225g/8oz sultanas 225g/8oz mincemeat apricot jam, meltedmarzipanroyal icingedible silver balls apricot jam, melted marzipan royal icing edible silver balls Method Preheat the oven to 160C/140 Fan/Gas 3. Grease the sides of eight cooking rings (7cm/2¾in diameter and 4cm/1½in deep) and line with baking paper, leaving a 3cm/1¼in collar above the ring. Sit the rings on a flat baking tray lined with baking paper.Tip the ingredients (except the sultanas and mincemeat) into a large bowl. Whisk together using an electric hand whisk. Remove the whisks, add the mincemeat and sultanas and stir to combine. Spoon the mixture into the rings, dividing equally, and level the surface. Bake in the oven for about 45–50 minutes until well risen and light golden brown. Cool on a wire rack in their rings. To decorate, remove from the rings and peel off the paper. Flip the cake over to use the flattest edge and brush with melted apricot jam. Roll out the marzipan and royal icing to the thickness of a one pound coin. Cut out discs of marzipan and icing to be the same size as the cakes (7cm/2¾in diameter). Sit the marzipan on top of the apricot jam, brush a little more jam around the edge and sit the icing on top of the marzipan. You can decorate the centre as you wish. Here we have cut an extra piece of royal icing with a snowflake shape cutter. Simply stick to the top using a little more apricot jam. For the star decoration, cut a star out of the middle of the royal icing circle. Place on top of the marzipan and fill with edible silver balls. If you're gifting, tie a ribbon of your choice around the base of the cake. Preheat the oven to 160C/140 Fan/Gas 3. Grease the sides of eight cooking rings (7cm/2¾in diameter and 4cm/1½in deep) and line with baking paper, leaving a 3cm/1¼in collar above the ring. Sit the rings on a flat baking tray lined with baking paper. Preheat the oven to 160C/140 Fan/Gas 3. Grease the sides of eight cooking rings (7cm/2¾in diameter and 4cm/1½in deep) and line with baking paper, leaving a 3cm/1¼in collar above the ring. Sit the rings on a flat baking tray lined with baking paper. Tip the ingredients (except the sultanas and mincemeat) into a large bowl. Whisk together using an electric hand whisk. Remove the whisks, add the mincemeat and sultanas and stir to combine. Spoon the mixture into the rings, dividing equally, and level the surface. Bake in the oven for about 45–50 minutes until well risen and light golden brown. Cool on a wire rack in their rings. Tip the ingredients (except the sultanas and mincemeat) into a large bowl. Whisk together using an electric hand whisk. Remove the whisks, add the mincemeat and sultanas and stir to combine. Spoon the mixture into the rings, dividing equally, and level the surface. Bake in the oven for about 45–50 minutes until well risen and light golden brown. Cool on a wire rack in their rings. To decorate, remove from the rings and peel off the paper. Flip the cake over to use the flattest edge and brush with melted apricot jam. Roll out the marzipan and royal icing to the thickness of a one pound coin. Cut out discs of marzipan and icing to be the same size as the cakes (7cm/2¾in diameter). Sit the marzipan on top of the apricot jam, brush a little more jam around the edge and sit the icing on top of the marzipan. To decorate, remove from the rings and peel off the paper. Flip the cake over to use the flattest edge and brush with melted apricot jam. Roll out the marzipan and royal icing to the thickness of a one pound coin. Cut out discs of marzipan and icing to be the same size as the cakes (7cm/2¾in diameter). Sit the marzipan on top of the apricot jam, brush a little more jam around the edge and sit the icing on top of the marzipan. You can decorate the centre as you wish. Here we have cut an extra piece of royal icing with a snowflake shape cutter. Simply stick to the top using a little more apricot jam. For the star decoration, cut a star out of the middle of the royal icing circle. Place on top of the marzipan and fill with edible silver balls. If you're gifting, tie a ribbon of your choice around the base of the cake. You can decorate the centre as you wish. Here we have cut an extra piece of royal icing with a snowflake shape cutter. Simply stick to the top using a little more apricot jam. For the star decoration, cut a star out of the middle of the royal icing circle. Place on top of the marzipan and fill with edible silver balls. If you're gifting, tie a ribbon of your choice around the base of the cake."
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9622ddc2d09dd08a191cae2a21a304b9a16f9984e3d0680e4223e0eb277656b0
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Gingerbread man Christmas cake recipe
Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days.When you’re ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4.Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1.Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks.When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. Place your gingerbread man cutter/s on to the surface of your fully iced cake according to your desired arrangement. Press your cutter/s through the fondant and marzipan layers and remove the icing with the cutter still inserted to help give a cleaner outline. Add the gingerbread man features to the cut out shape using either cut out and shaped pieces of white fondant or fondant water icing placed in a piping bag. Marzipan shapes and sweets can be added on to an around your gingerbread man shapes for extra decoration. Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days. Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days. When you’re ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4. When you’re ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1. Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1. Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks. When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. Place your gingerbread man cutter/s on to the surface of your fully iced cake according to your desired arrangement. Press your cutter/s through the fondant and marzipan layers and remove the icing with the cutter still inserted to help give a cleaner outline. Add the gingerbread man features to the cut out shape using either cut out and shaped pieces of white fondant or fondant water icing placed in a piping bag. Marzipan shapes and sweets can be added on to an around your gingerbread man shapes for extra decoration. Place your gingerbread man cutter/s on to the surface of your fully iced cake according to your desired arrangement. Press your cutter/s through the fondant and marzipan layers and remove the icing with the cutter still inserted to help give a cleaner outline. Add the gingerbread man features to the cut out shape using either cut out and shaped pieces of white fondant or fondant water icing placed in a piping bag. Marzipan shapes and sweets can be added on to an around your gingerbread man shapes for extra decoration.
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"title": "Gingerbread man Christmas cake recipe",
"content": "Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days.When you’re ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4.Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1.Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks.When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. Place your gingerbread man cutter/s on to the surface of your fully iced cake according to your desired arrangement. Press your cutter/s through the fondant and marzipan layers and remove the icing with the cutter still inserted to help give a cleaner outline. Add the gingerbread man features to the cut out shape using either cut out and shaped pieces of white fondant or fondant water icing placed in a piping bag. Marzipan shapes and sweets can be added on to an around your gingerbread man shapes for extra decoration. Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days. Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days. When you’re ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4. When you’re ready to make the cake, grease and line a 20cm/8in round loose-bottomed tin and preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1. Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1. Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks. When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. Place your gingerbread man cutter/s on to the surface of your fully iced cake according to your desired arrangement. Press your cutter/s through the fondant and marzipan layers and remove the icing with the cutter still inserted to help give a cleaner outline. Add the gingerbread man features to the cut out shape using either cut out and shaped pieces of white fondant or fondant water icing placed in a piping bag. Marzipan shapes and sweets can be added on to an around your gingerbread man shapes for extra decoration. Place your gingerbread man cutter/s on to the surface of your fully iced cake according to your desired arrangement. Press your cutter/s through the fondant and marzipan layers and remove the icing with the cutter still inserted to help give a cleaner outline. Add the gingerbread man features to the cut out shape using either cut out and shaped pieces of white fondant or fondant water icing placed in a piping bag. Marzipan shapes and sweets can be added on to an around your gingerbread man shapes for extra decoration."
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7fa0eb3564ceb6ce43683e48e1c5d53cdf6c5d27bcb243fc91dcedd3441c2076
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Christmas cake present recipe
Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days.When you’re ready to make the cake, grease and line a 20cm/8in square tin and preheat the oven to 180C/160C Fan/Gas 4.Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1.Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the beaten eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks.When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. Once covered in marzipan and fondant. Decorate your cakes with your chosen ribbons and trimmings, tucking the ends of the ribbons under the cake – the weight of the cake will secure them, although pins can be used. Just don’t forget to remove them before eating! If you've made gingerbread gift tags tie them to the ribbons on the cake, using either actual ribbons or strawberry laces if using. Holly and mini baubles can be added alongside or in place of the tags, depending on the size and style of the present. Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days. Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days. When you’re ready to make the cake, grease and line a 20cm/8in square tin and preheat the oven to 180C/160C Fan/Gas 4. When you’re ready to make the cake, grease and line a 20cm/8in square tin and preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1. Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1. Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the beaten eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the beaten eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks. When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. Once covered in marzipan and fondant. Decorate your cakes with your chosen ribbons and trimmings, tucking the ends of the ribbons under the cake – the weight of the cake will secure them, although pins can be used. Just don’t forget to remove them before eating! If you've made gingerbread gift tags tie them to the ribbons on the cake, using either actual ribbons or strawberry laces if using. Holly and mini baubles can be added alongside or in place of the tags, depending on the size and style of the present. Once covered in marzipan and fondant. Decorate your cakes with your chosen ribbons and trimmings, tucking the ends of the ribbons under the cake – the weight of the cake will secure them, although pins can be used. Just don’t forget to remove them before eating! If you've made gingerbread gift tags tie them to the ribbons on the cake, using either actual ribbons or strawberry laces if using. Holly and mini baubles can be added alongside or in place of the tags, depending on the size and style of the present.
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"title": "Christmas cake present recipe",
"content": "Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days.When you’re ready to make the cake, grease and line a 20cm/8in square tin and preheat the oven to 180C/160C Fan/Gas 4.Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1.Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the beaten eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks.When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. Once covered in marzipan and fondant. Decorate your cakes with your chosen ribbons and trimmings, tucking the ends of the ribbons under the cake – the weight of the cake will secure them, although pins can be used. Just don’t forget to remove them before eating! If you've made gingerbread gift tags tie them to the ribbons on the cake, using either actual ribbons or strawberry laces if using. Holly and mini baubles can be added alongside or in place of the tags, depending on the size and style of the present. Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days. Put the mixed dried fruit and cranberries in a bowl. Using kitchen scissors, snip the prunes, dates and figs into small pieces, removing any stalks, and drop into the bowl. Add the brandy and orange zest and juice, and stir well to combine. Cover the bowl with a shower cap, clingfilm or plate and leave to soak in a cool place for at least 12 hours or, even better, 2 days. When you’re ready to make the cake, grease and line a 20cm/8in square tin and preheat the oven to 180C/160C Fan/Gas 4. When you’re ready to make the cake, grease and line a 20cm/8in square tin and preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1. Spread the nuts on a baking tray and toast, checking frequently to be sure they don’t burn, for 5–10 minutes or until fragrant (you can skip the toasting, but it really brings out their flavour). Cool, then chop the nuts – I like them relatively chunky to contrast with the fruit. Turn the oven down to 140C/120C Fan/Gas 1. Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the beaten eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Using a hand-held electric whisk (it’s tricky to beat this small quantity in a free-standing mixer), beat together the butter and sugar for 5–10 minutes or until very light and creamy. Beat in the treacle or syrup, if using. Gradually add the beaten eggs to the butter and sugar mixture, beating well after each addition. Sift the flour and spice into the mixture and fold in. Finally, stir through the soaked fruit, with any liquid left in the bowl, and the chopped nuts. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks. Spoon the mixture into your prepared tin and smooth the surface with the back of a spoon dipped in hot water. Bake for 2¼–2½ hours or until the cake is firm to the touch and a skewer pushed into the centre comes out clean. Set the tin on a wire rack. If you want to ‘feed’ the cake, leave it to cool for about 15 minutes, then prick the top all over with a cocktail stick or skewer, going about 3cm deep. Brush over about 1 tablespoon of brandy. Leave to soak in while the cake is cooling. Once the cake is cold, remove from the tin and wrap in fresh baking parchment, if you like, and then in foil before storing in an airtight tin or container for at least 5 days before eating. You can repeat the feeding process weekly for up to 5 weeks. When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. When you’re ready to finish the cake, gently heat the apricot jam and spread over the surface of the cake. Roll out the marzipan to about the thickness of a pound coin and cover the whole cake. Roll out the fondant icing to the same thickness and cover the cake completely, pressing down to smooth it out. Once covered in marzipan and fondant. Decorate your cakes with your chosen ribbons and trimmings, tucking the ends of the ribbons under the cake – the weight of the cake will secure them, although pins can be used. Just don’t forget to remove them before eating! If you've made gingerbread gift tags tie them to the ribbons on the cake, using either actual ribbons or strawberry laces if using. Holly and mini baubles can be added alongside or in place of the tags, depending on the size and style of the present. Once covered in marzipan and fondant. Decorate your cakes with your chosen ribbons and trimmings, tucking the ends of the ribbons under the cake – the weight of the cake will secure them, although pins can be used. Just don’t forget to remove them before eating! If you've made gingerbread gift tags tie them to the ribbons on the cake, using either actual ribbons or strawberry laces if using. Holly and mini baubles can be added alongside or in place of the tags, depending on the size and style of the present."
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61731f257ea1f5e6d6b86b188284a5a5858cb5de34de1753422650e80eae4e58
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Simple two-tiered wedding cake recipe
Preheat the oven to 170C/335F/Gas 3 and line a 18cm/7in round cake tin and a 25cm/10in round cake tin with non-stick paper. For the 18cm/7in cake, place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts.Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon the mixture into the tin and bake for about 1½-2 hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin.For the 25cm/10in cake, repeat steps 2 and 3 and bake for 2-2½ hours.When the cakes are cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing.To cover the cakes in marzipan, thin the apricot jam with a little water so it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid, then leave until warm before using.If the cakes have peaked in the middle during baking you will want to carefully slice it flat. But if the cake is just gently domed then there’s no need.For the 18cm/7in cake, knead about half of the marzipan until smooth, then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar).Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan, place the 18cm/7in cake board onto the bottom and wiggle the cake gently so the top is stuck firmly to the marzipan.Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides.Knead the marzipan trimmings until smooth, then roll out into a long strip that’s wide enough to cover the sides of the cake. (I roll two or three strips, each a half or a third of the circumference, as this is easier to manage.) Cut one side of the strip so it has a straight edge. Brush the strip with apricot jam and stick into onto the cake, straight edge at the bottom. Carefully smooth it around the cake, trim off any excess along the top edge and repeat with the next strip until all of the cake is covered. Smooth the edges with a cake smoother and dry in a cool, dark place for 4-5 days.For the 25cm/10in cake, repeat steps 8-11 using the remaining marzipan.To cover the 18m/7in cake in fondant icing, brush the surface of the marzipan-covered cake evenly and lightly with water. Next, lightly knead about half of the icing until it’s soft, then roll it out onto a worktop dusted with icing sugar. Roll the icing into a disc large enough to cover the top and drape over the sides of the cake, with some excess to trim. Aim for the icing to be just under 1cm/½in thick, as it’s liable to tear if rolled thinner.Roll the icing carefully onto the rolling pin then unroll it onto the cake so it drapes down the sides evenly. Using the cake smoother, press it evenly across the top of the cake to push out any air bubbles then run it carefully down and around the side of the cake to seal it. If you have any air bubbles prick them with a pin to remove the air and use the smoother to press the area flat. Leave to set for 2-3 days before decorating.To cover the 25cm/10in cake in fondant icing, repeat steps 13-15.To assemble the cake, wrap the outside of the cakes with ribbon, if using. Place the 25cm/10in cake onto the 30cm/12in cake drum. Place the 12cm/4½in cake board into the middle of the 25cm/10in cake and mark four points around the edge in a square. Push a dowelling rod into the cake and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at the four points.Place the 12cm/4½in cake board onto the top of the dowelling rods and top with the 12cm/4½in polystyrene cake spacer. Place the 18cm/7in cake on top. Decorate with fresh or fondant flowers. Preheat the oven to 170C/335F/Gas 3 and line a 18cm/7in round cake tin and a 25cm/10in round cake tin with non-stick paper. Preheat the oven to 170C/335F/Gas 3 and line a 18cm/7in round cake tin and a 25cm/10in round cake tin with non-stick paper. For the 18cm/7in cake, place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts. For the 18cm/7in cake, place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts. Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon the mixture into the tin and bake for about 1½-2 hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon the mixture into the tin and bake for about 1½-2 hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. For the 25cm/10in cake, repeat steps 2 and 3 and bake for 2-2½ hours. For the 25cm/10in cake, repeat steps 2 and 3 and bake for 2-2½ hours. When the cakes are cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. When the cakes are cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. To cover the cakes in marzipan, thin the apricot jam with a little water so it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid, then leave until warm before using. To cover the cakes in marzipan, thin the apricot jam with a little water so it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid, then leave until warm before using. If the cakes have peaked in the middle during baking you will want to carefully slice it flat. But if the cake is just gently domed then there’s no need. If the cakes have peaked in the middle during baking you will want to carefully slice it flat. But if the cake is just gently domed then there’s no need. For the 18cm/7in cake, knead about half of the marzipan until smooth, then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar). For the 18cm/7in cake, knead about half of the marzipan until smooth, then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar). Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan, place the 18cm/7in cake board onto the bottom and wiggle the cake gently so the top is stuck firmly to the marzipan. Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan, place the 18cm/7in cake board onto the bottom and wiggle the cake gently so the top is stuck firmly to the marzipan. Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides. Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides. Knead the marzipan trimmings until smooth, then roll out into a long strip that’s wide enough to cover the sides of the cake. (I roll two or three strips, each a half or a third of the circumference, as this is easier to manage.) Cut one side of the strip so it has a straight edge. Brush the strip with apricot jam and stick into onto the cake, straight edge at the bottom. Carefully smooth it around the cake, trim off any excess along the top edge and repeat with the next strip until all of the cake is covered. Smooth the edges with a cake smoother and dry in a cool, dark place for 4-5 days. Knead the marzipan trimmings until smooth, then roll out into a long strip that’s wide enough to cover the sides of the cake. (I roll two or three strips, each a half or a third of the circumference, as this is easier to manage.) Cut one side of the strip so it has a straight edge. Brush the strip with apricot jam and stick into onto the cake, straight edge at the bottom. Carefully smooth it around the cake, trim off any excess along the top edge and repeat with the next strip until all of the cake is covered. Smooth the edges with a cake smoother and dry in a cool, dark place for 4-5 days. For the 25cm/10in cake, repeat steps 8-11 using the remaining marzipan. For the 25cm/10in cake, repeat steps 8-11 using the remaining marzipan. To cover the 18m/7in cake in fondant icing, brush the surface of the marzipan-covered cake evenly and lightly with water. To cover the 18m/7in cake in fondant icing, brush the surface of the marzipan-covered cake evenly and lightly with water. Next, lightly knead about half of the icing until it’s soft, then roll it out onto a worktop dusted with icing sugar. Roll the icing into a disc large enough to cover the top and drape over the sides of the cake, with some excess to trim. Aim for the icing to be just under 1cm/½in thick, as it’s liable to tear if rolled thinner. Next, lightly knead about half of the icing until it’s soft, then roll it out onto a worktop dusted with icing sugar. Roll the icing into a disc large enough to cover the top and drape over the sides of the cake, with some excess to trim. Aim for the icing to be just under 1cm/½in thick, as it’s liable to tear if rolled thinner. Roll the icing carefully onto the rolling pin then unroll it onto the cake so it drapes down the sides evenly. Using the cake smoother, press it evenly across the top of the cake to push out any air bubbles then run it carefully down and around the side of the cake to seal it. If you have any air bubbles prick them with a pin to remove the air and use the smoother to press the area flat. Leave to set for 2-3 days before decorating. Roll the icing carefully onto the rolling pin then unroll it onto the cake so it drapes down the sides evenly. Using the cake smoother, press it evenly across the top of the cake to push out any air bubbles then run it carefully down and around the side of the cake to seal it. If you have any air bubbles prick them with a pin to remove the air and use the smoother to press the area flat. Leave to set for 2-3 days before decorating. To cover the 25cm/10in cake in fondant icing, repeat steps 13-15. To cover the 25cm/10in cake in fondant icing, repeat steps 13-15. To assemble the cake, wrap the outside of the cakes with ribbon, if using. Place the 25cm/10in cake onto the 30cm/12in cake drum. Place the 12cm/4½in cake board into the middle of the 25cm/10in cake and mark four points around the edge in a square. Push a dowelling rod into the cake and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at the four points. To assemble the cake, wrap the outside of the cakes with ribbon, if using. Place the 25cm/10in cake onto the 30cm/12in cake drum. Place the 12cm/4½in cake board into the middle of the 25cm/10in cake and mark four points around the edge in a square. Push a dowelling rod into the cake and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at the four points. Place the 12cm/4½in cake board onto the top of the dowelling rods and top with the 12cm/4½in polystyrene cake spacer. Place the 18cm/7in cake on top. Decorate with fresh or fondant flowers. Place the 12cm/4½in cake board onto the top of the dowelling rods and top with the 12cm/4½in polystyrene cake spacer. Place the 18cm/7in cake on top. Decorate with fresh or fondant flowers.
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"title": "Simple two-tiered wedding cake recipe",
"content": "Preheat the oven to 170C/335F/Gas 3 and line a 18cm/7in round cake tin and a 25cm/10in round cake tin with non-stick paper. For the 18cm/7in cake, place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts.Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon the mixture into the tin and bake for about 1½-2 hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin.For the 25cm/10in cake, repeat steps 2 and 3 and bake for 2-2½ hours.When the cakes are cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing.To cover the cakes in marzipan, thin the apricot jam with a little water so it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid, then leave until warm before using.If the cakes have peaked in the middle during baking you will want to carefully slice it flat. But if the cake is just gently domed then there’s no need.For the 18cm/7in cake, knead about half of the marzipan until smooth, then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar).Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan, place the 18cm/7in cake board onto the bottom and wiggle the cake gently so the top is stuck firmly to the marzipan.Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides.Knead the marzipan trimmings until smooth, then roll out into a long strip that’s wide enough to cover the sides of the cake. (I roll two or three strips, each a half or a third of the circumference, as this is easier to manage.) Cut one side of the strip so it has a straight edge. Brush the strip with apricot jam and stick into onto the cake, straight edge at the bottom. Carefully smooth it around the cake, trim off any excess along the top edge and repeat with the next strip until all of the cake is covered. Smooth the edges with a cake smoother and dry in a cool, dark place for 4-5 days.For the 25cm/10in cake, repeat steps 8-11 using the remaining marzipan.To cover the 18m/7in cake in fondant icing, brush the surface of the marzipan-covered cake evenly and lightly with water. Next, lightly knead about half of the icing until it’s soft, then roll it out onto a worktop dusted with icing sugar. Roll the icing into a disc large enough to cover the top and drape over the sides of the cake, with some excess to trim. Aim for the icing to be just under 1cm/½in thick, as it’s liable to tear if rolled thinner.Roll the icing carefully onto the rolling pin then unroll it onto the cake so it drapes down the sides evenly. Using the cake smoother, press it evenly across the top of the cake to push out any air bubbles then run it carefully down and around the side of the cake to seal it. If you have any air bubbles prick them with a pin to remove the air and use the smoother to press the area flat. Leave to set for 2-3 days before decorating.To cover the 25cm/10in cake in fondant icing, repeat steps 13-15.To assemble the cake, wrap the outside of the cakes with ribbon, if using. Place the 25cm/10in cake onto the 30cm/12in cake drum. Place the 12cm/4½in cake board into the middle of the 25cm/10in cake and mark four points around the edge in a square. Push a dowelling rod into the cake and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at the four points.Place the 12cm/4½in cake board onto the top of the dowelling rods and top with the 12cm/4½in polystyrene cake spacer. Place the 18cm/7in cake on top. Decorate with fresh or fondant flowers. Preheat the oven to 170C/335F/Gas 3 and line a 18cm/7in round cake tin and a 25cm/10in round cake tin with non-stick paper. Preheat the oven to 170C/335F/Gas 3 and line a 18cm/7in round cake tin and a 25cm/10in round cake tin with non-stick paper. For the 18cm/7in cake, place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts. For the 18cm/7in cake, place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extracts. Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon the mixture into the tin and bake for about 1½-2 hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. Beat in the eggs until smooth, then stir in the fruit. Mix the flour and soda together, then stir this through evenly. Spoon the mixture into the tin and bake for about 1½-2 hours, or until a skewer inserted comes out clean. Leave to cool in the tin, then carefully remove from the tin. For the 25cm/10in cake, repeat steps 2 and 3 and bake for 2-2½ hours. For the 25cm/10in cake, repeat steps 2 and 3 and bake for 2-2½ hours. When the cakes are cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. When the cakes are cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. To cover the cakes in marzipan, thin the apricot jam with a little water so it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid, then leave until warm before using. To cover the cakes in marzipan, thin the apricot jam with a little water so it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid, then leave until warm before using. If the cakes have peaked in the middle during baking you will want to carefully slice it flat. But if the cake is just gently domed then there’s no need. If the cakes have peaked in the middle during baking you will want to carefully slice it flat. But if the cake is just gently domed then there’s no need. For the 18cm/7in cake, knead about half of the marzipan until smooth, then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar). For the 18cm/7in cake, knead about half of the marzipan until smooth, then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake (check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar). Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan, place the 18cm/7in cake board onto the bottom and wiggle the cake gently so the top is stuck firmly to the marzipan. Brush the top of the cake with the sieved jam then leave a few minutes for it to set. Turn the cake upside down onto the marzipan, place the 18cm/7in cake board onto the bottom and wiggle the cake gently so the top is stuck firmly to the marzipan. Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides. Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake, then scrape it up smoothly so it is level with the side of the cake. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides. Knead the marzipan trimmings until smooth, then roll out into a long strip that’s wide enough to cover the sides of the cake. (I roll two or three strips, each a half or a third of the circumference, as this is easier to manage.) Cut one side of the strip so it has a straight edge. Brush the strip with apricot jam and stick into onto the cake, straight edge at the bottom. Carefully smooth it around the cake, trim off any excess along the top edge and repeat with the next strip until all of the cake is covered. Smooth the edges with a cake smoother and dry in a cool, dark place for 4-5 days. Knead the marzipan trimmings until smooth, then roll out into a long strip that’s wide enough to cover the sides of the cake. (I roll two or three strips, each a half or a third of the circumference, as this is easier to manage.) Cut one side of the strip so it has a straight edge. Brush the strip with apricot jam and stick into onto the cake, straight edge at the bottom. Carefully smooth it around the cake, trim off any excess along the top edge and repeat with the next strip until all of the cake is covered. Smooth the edges with a cake smoother and dry in a cool, dark place for 4-5 days. For the 25cm/10in cake, repeat steps 8-11 using the remaining marzipan. For the 25cm/10in cake, repeat steps 8-11 using the remaining marzipan. To cover the 18m/7in cake in fondant icing, brush the surface of the marzipan-covered cake evenly and lightly with water. To cover the 18m/7in cake in fondant icing, brush the surface of the marzipan-covered cake evenly and lightly with water. Next, lightly knead about half of the icing until it’s soft, then roll it out onto a worktop dusted with icing sugar. Roll the icing into a disc large enough to cover the top and drape over the sides of the cake, with some excess to trim. Aim for the icing to be just under 1cm/½in thick, as it’s liable to tear if rolled thinner. Next, lightly knead about half of the icing until it’s soft, then roll it out onto a worktop dusted with icing sugar. Roll the icing into a disc large enough to cover the top and drape over the sides of the cake, with some excess to trim. Aim for the icing to be just under 1cm/½in thick, as it’s liable to tear if rolled thinner. Roll the icing carefully onto the rolling pin then unroll it onto the cake so it drapes down the sides evenly. Using the cake smoother, press it evenly across the top of the cake to push out any air bubbles then run it carefully down and around the side of the cake to seal it. If you have any air bubbles prick them with a pin to remove the air and use the smoother to press the area flat. Leave to set for 2-3 days before decorating. Roll the icing carefully onto the rolling pin then unroll it onto the cake so it drapes down the sides evenly. Using the cake smoother, press it evenly across the top of the cake to push out any air bubbles then run it carefully down and around the side of the cake to seal it. If you have any air bubbles prick them with a pin to remove the air and use the smoother to press the area flat. Leave to set for 2-3 days before decorating. To cover the 25cm/10in cake in fondant icing, repeat steps 13-15. To cover the 25cm/10in cake in fondant icing, repeat steps 13-15. To assemble the cake, wrap the outside of the cakes with ribbon, if using. Place the 25cm/10in cake onto the 30cm/12in cake drum. Place the 12cm/4½in cake board into the middle of the 25cm/10in cake and mark four points around the edge in a square. Push a dowelling rod into the cake and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at the four points. To assemble the cake, wrap the outside of the cakes with ribbon, if using. Place the 25cm/10in cake onto the 30cm/12in cake drum. Place the 12cm/4½in cake board into the middle of the 25cm/10in cake and mark four points around the edge in a square. Push a dowelling rod into the cake and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at the four points. Place the 12cm/4½in cake board onto the top of the dowelling rods and top with the 12cm/4½in polystyrene cake spacer. Place the 18cm/7in cake on top. Decorate with fresh or fondant flowers. Place the 12cm/4½in cake board onto the top of the dowelling rods and top with the 12cm/4½in polystyrene cake spacer. Place the 18cm/7in cake on top. Decorate with fresh or fondant flowers."
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Maraschino cherry and almond truffles recipe
An average of 3.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cherries_29041_16x9.jpg Chocolate truffles with the wow factor! A perfect Christmas gift? You will need a digital thermometer as the temperatures need to be very precise in this chocolatier’s recipe. 24 maraschino cherries in syrup, strained and syrup reserved350g/12oz almond paste or marzipan500g/1lb 2oz dark chocolate, 250g/9oz broken into pieces, 250g/9oz very finely choppededible gold leaf or gold sparkle powder, to decorate 24 maraschino cherries in syrup, strained and syrup reserved 350g/12oz almond paste or marzipan 500g/1lb 2oz dark chocolate, 250g/9oz broken into pieces, 250g/9oz very finely chopped edible gold leaf or gold sparkle powder, to decorate 40g/1½oz golden syrup50g/1¾oz syrup from the cherries (see above)2 tsp lemon juice200g/7oz dark chocolate, broken into pieces 40g/1½oz golden syrup 50g/1¾oz syrup from the cherries (see above) 2 tsp lemon juice 200g/7oz dark chocolate, broken into pieces Method To make the cherry ganache, bring 50ml/2fl oz water, the golden syrup, cherry syrup and the lemon juice to a simmer in a saucepan. Place the chocolate in a bowl, pour the syrup over and whisk well until very smooth and glossy. Leave to cool. Line a tray with baking paper.Decant the ganache to a piping bag and pipe some into the centre of each cherry to fill the hole where the cherry stone had been. Place the cherries on the prepared tray and leave to set in the fridge for an hour.To coat the cherries, divide the almond paste into 24 pieces, flatten each piece and wrap it around each cherry making sure that there are no cracks. The cherry should be fully coated. Leave the cherries to dry overnight uncovered at room temperature.Melt the broken pieces of chocolate in a bowl over a pan of gently simmering water until it reaches 55C (make sure the water doesn't touch the bowl. Remove from the heat and add the finely chopped chocolate. Mix until smooth and glossy. Check that the chocolate is less than 30C, then dip each cherry into the chocolate using a chocolate dipping fork, (or alternatively a normal kitchen fork) and tap off the excess. Place on kitchen paper to set which should take only a couple of minutes.Decorate each cherry with a piece of gold leaf or edible gold sparkle powder.Eat the chocolate cherries within one month of making and store at cool room temperature. Keep away from direct heat and strong odours. To make the cherry ganache, bring 50ml/2fl oz water, the golden syrup, cherry syrup and the lemon juice to a simmer in a saucepan. To make the cherry ganache, bring 50ml/2fl oz water, the golden syrup, cherry syrup and the lemon juice to a simmer in a saucepan. Place the chocolate in a bowl, pour the syrup over and whisk well until very smooth and glossy. Leave to cool. Line a tray with baking paper. Place the chocolate in a bowl, pour the syrup over and whisk well until very smooth and glossy. Leave to cool. Line a tray with baking paper. Decant the ganache to a piping bag and pipe some into the centre of each cherry to fill the hole where the cherry stone had been. Place the cherries on the prepared tray and leave to set in the fridge for an hour. Decant the ganache to a piping bag and pipe some into the centre of each cherry to fill the hole where the cherry stone had been. Place the cherries on the prepared tray and leave to set in the fridge for an hour. To coat the cherries, divide the almond paste into 24 pieces, flatten each piece and wrap it around each cherry making sure that there are no cracks. The cherry should be fully coated. Leave the cherries to dry overnight uncovered at room temperature. To coat the cherries, divide the almond paste into 24 pieces, flatten each piece and wrap it around each cherry making sure that there are no cracks. The cherry should be fully coated. Leave the cherries to dry overnight uncovered at room temperature. Melt the broken pieces of chocolate in a bowl over a pan of gently simmering water until it reaches 55C (make sure the water doesn't touch the bowl. Remove from the heat and add the finely chopped chocolate. Mix until smooth and glossy. Melt the broken pieces of chocolate in a bowl over a pan of gently simmering water until it reaches 55C (make sure the water doesn't touch the bowl. Remove from the heat and add the finely chopped chocolate. Mix until smooth and glossy. Check that the chocolate is less than 30C, then dip each cherry into the chocolate using a chocolate dipping fork, (or alternatively a normal kitchen fork) and tap off the excess. Check that the chocolate is less than 30C, then dip each cherry into the chocolate using a chocolate dipping fork, (or alternatively a normal kitchen fork) and tap off the excess. Place on kitchen paper to set which should take only a couple of minutes. Place on kitchen paper to set which should take only a couple of minutes. Decorate each cherry with a piece of gold leaf or edible gold sparkle powder. Decorate each cherry with a piece of gold leaf or edible gold sparkle powder. Eat the chocolate cherries within one month of making and store at cool room temperature. Keep away from direct heat and strong odours. Eat the chocolate cherries within one month of making and store at cool room temperature. Keep away from direct heat and strong odours.
|
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"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_cherries_29041",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Maraschino cherry and almond truffles recipe",
"content": "An average of 3.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cherries_29041_16x9.jpg Chocolate truffles with the wow factor! A perfect Christmas gift? You will need a digital thermometer as the temperatures need to be very precise in this chocolatier’s recipe. 24 maraschino cherries in syrup, strained and syrup reserved350g/12oz almond paste or marzipan500g/1lb 2oz dark chocolate, 250g/9oz broken into pieces, 250g/9oz very finely choppededible gold leaf or gold sparkle powder, to decorate 24 maraschino cherries in syrup, strained and syrup reserved 350g/12oz almond paste or marzipan 500g/1lb 2oz dark chocolate, 250g/9oz broken into pieces, 250g/9oz very finely chopped edible gold leaf or gold sparkle powder, to decorate 40g/1½oz golden syrup50g/1¾oz syrup from the cherries (see above)2 tsp lemon juice200g/7oz dark chocolate, broken into pieces 40g/1½oz golden syrup 50g/1¾oz syrup from the cherries (see above) 2 tsp lemon juice 200g/7oz dark chocolate, broken into pieces Method To make the cherry ganache, bring 50ml/2fl oz water, the golden syrup, cherry syrup and the lemon juice to a simmer in a saucepan. Place the chocolate in a bowl, pour the syrup over and whisk well until very smooth and glossy. Leave to cool. Line a tray with baking paper.Decant the ganache to a piping bag and pipe some into the centre of each cherry to fill the hole where the cherry stone had been. Place the cherries on the prepared tray and leave to set in the fridge for an hour.To coat the cherries, divide the almond paste into 24 pieces, flatten each piece and wrap it around each cherry making sure that there are no cracks. The cherry should be fully coated. Leave the cherries to dry overnight uncovered at room temperature.Melt the broken pieces of chocolate in a bowl over a pan of gently simmering water until it reaches 55C (make sure the water doesn't touch the bowl. Remove from the heat and add the finely chopped chocolate. Mix until smooth and glossy. Check that the chocolate is less than 30C, then dip each cherry into the chocolate using a chocolate dipping fork, (or alternatively a normal kitchen fork) and tap off the excess. Place on kitchen paper to set which should take only a couple of minutes.Decorate each cherry with a piece of gold leaf or edible gold sparkle powder.Eat the chocolate cherries within one month of making and store at cool room temperature. Keep away from direct heat and strong odours. To make the cherry ganache, bring 50ml/2fl oz water, the golden syrup, cherry syrup and the lemon juice to a simmer in a saucepan. To make the cherry ganache, bring 50ml/2fl oz water, the golden syrup, cherry syrup and the lemon juice to a simmer in a saucepan. Place the chocolate in a bowl, pour the syrup over and whisk well until very smooth and glossy. Leave to cool. Line a tray with baking paper. Place the chocolate in a bowl, pour the syrup over and whisk well until very smooth and glossy. Leave to cool. Line a tray with baking paper. Decant the ganache to a piping bag and pipe some into the centre of each cherry to fill the hole where the cherry stone had been. Place the cherries on the prepared tray and leave to set in the fridge for an hour. Decant the ganache to a piping bag and pipe some into the centre of each cherry to fill the hole where the cherry stone had been. Place the cherries on the prepared tray and leave to set in the fridge for an hour. To coat the cherries, divide the almond paste into 24 pieces, flatten each piece and wrap it around each cherry making sure that there are no cracks. The cherry should be fully coated. Leave the cherries to dry overnight uncovered at room temperature. To coat the cherries, divide the almond paste into 24 pieces, flatten each piece and wrap it around each cherry making sure that there are no cracks. The cherry should be fully coated. Leave the cherries to dry overnight uncovered at room temperature. Melt the broken pieces of chocolate in a bowl over a pan of gently simmering water until it reaches 55C (make sure the water doesn't touch the bowl. Remove from the heat and add the finely chopped chocolate. Mix until smooth and glossy. Melt the broken pieces of chocolate in a bowl over a pan of gently simmering water until it reaches 55C (make sure the water doesn't touch the bowl. Remove from the heat and add the finely chopped chocolate. Mix until smooth and glossy. Check that the chocolate is less than 30C, then dip each cherry into the chocolate using a chocolate dipping fork, (or alternatively a normal kitchen fork) and tap off the excess. Check that the chocolate is less than 30C, then dip each cherry into the chocolate using a chocolate dipping fork, (or alternatively a normal kitchen fork) and tap off the excess. Place on kitchen paper to set which should take only a couple of minutes. Place on kitchen paper to set which should take only a couple of minutes. Decorate each cherry with a piece of gold leaf or edible gold sparkle powder. Decorate each cherry with a piece of gold leaf or edible gold sparkle powder. Eat the chocolate cherries within one month of making and store at cool room temperature. Keep away from direct heat and strong odours. Eat the chocolate cherries within one month of making and store at cool room temperature. Keep away from direct heat and strong odours."
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461c84a7b4f8ef489dc28ad30deee93cf3da4d5b7524be9024e54b573cc9b0ef
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Extravagant five-tiered wedding cake recipe
For the 25cm/10in cake, bake the fruit cake according to the recipe. Remove the cake from the oven and set aside to cool.For the 22cm/8½in and 10cm/4in cakes, make the cake mixture according to the recipe, divide between the two tins and cook according to the recipe. Remove the cakes from the oven and set aside to cool.For the 18cm/7in and 15cm/6in cakes, make the cake mixture according to the recipe, divide between the two tins and cook according to the recipe. (There will slightly too much cake mixture, and leftover mixture can be baked in a muffin tin). Remove the cakes from the oven and set aside to cool.When the cakes are cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing.To cover the cakes in marzipan, thin the apricot jam with a little water so it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid, then leave until warm before using.If the cakes have peaked in the middle during baking you will want to carefully slice it flat. But if the cake is just gently domed then there’s no need.Cover the 10cm/4in cake with marzipan. Smooth the edges with a cake smoother and set aside to dry in a cool, dark place for 4-5 days. Repeat with the 15cm/6in, 18cm/7in, 22cm/8½in, and 25cm/10in cakes. Apply a thin layer of royal icing to each cake and leave to dry for 2-3 days, then apply another coat and leave to dry for a further 2-3 days. Sand the cakes with sandpaper for a really smooth finish.Spoon the leftover royal icing into a piping bag fitted with a small plain nozzle. Pipe small dots around top and bottom edge of each cake. For more elaborate decoration, you can cover the cake in small dots.To assemble the cake, place the 25cm/10in cake onto the 30cm/12in cake drum. Place the 12cm/4½in cake board into the middle of the 25cm/10in and mark four points around the edge in a square. Push a dowelling rod into the cake and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at the four points.Place the 12cm/4½in cake board onto the top of the dowelling rods and top with the 12cm/4½in polystyrene cake spacer. Place the 22cm/8½in cake on top. Repeat with the 22cm/8½in cake and 18cm/7in cakes, finishing with the 15cm/6in cake. Insert dowelling rods into the 15cm/6in and finally place the 10cm/4in cake on top. Decorate with fresh or fondant flowers. For the 25cm/10in cake, bake the fruit cake according to the recipe. Remove the cake from the oven and set aside to cool. For the 25cm/10in cake, bake the fruit cake according to the recipe. Remove the cake from the oven and set aside to cool. For the 22cm/8½in and 10cm/4in cakes, make the cake mixture according to the recipe, divide between the two tins and cook according to the recipe. Remove the cakes from the oven and set aside to cool. For the 22cm/8½in and 10cm/4in cakes, make the cake mixture according to the recipe, divide between the two tins and cook according to the recipe. Remove the cakes from the oven and set aside to cool. For the 18cm/7in and 15cm/6in cakes, make the cake mixture according to the recipe, divide between the two tins and cook according to the recipe. (There will slightly too much cake mixture, and leftover mixture can be baked in a muffin tin). Remove the cakes from the oven and set aside to cool. For the 18cm/7in and 15cm/6in cakes, make the cake mixture according to the recipe, divide between the two tins and cook according to the recipe. (There will slightly too much cake mixture, and leftover mixture can be baked in a muffin tin). Remove the cakes from the oven and set aside to cool. When the cakes are cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. When the cakes are cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. To cover the cakes in marzipan, thin the apricot jam with a little water so it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid, then leave until warm before using. To cover the cakes in marzipan, thin the apricot jam with a little water so it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid, then leave until warm before using. If the cakes have peaked in the middle during baking you will want to carefully slice it flat. But if the cake is just gently domed then there’s no need. If the cakes have peaked in the middle during baking you will want to carefully slice it flat. But if the cake is just gently domed then there’s no need. Cover the 10cm/4in cake with marzipan. Smooth the edges with a cake smoother and set aside to dry in a cool, dark place for 4-5 days. Repeat with the 15cm/6in, 18cm/7in, 22cm/8½in, and 25cm/10in cakes. Cover the 10cm/4in cake with marzipan. Smooth the edges with a cake smoother and set aside to dry in a cool, dark place for 4-5 days. Repeat with the 15cm/6in, 18cm/7in, 22cm/8½in, and 25cm/10in cakes. Apply a thin layer of royal icing to each cake and leave to dry for 2-3 days, then apply another coat and leave to dry for a further 2-3 days. Sand the cakes with sandpaper for a really smooth finish. Apply a thin layer of royal icing to each cake and leave to dry for 2-3 days, then apply another coat and leave to dry for a further 2-3 days. Sand the cakes with sandpaper for a really smooth finish. Spoon the leftover royal icing into a piping bag fitted with a small plain nozzle. Pipe small dots around top and bottom edge of each cake. For more elaborate decoration, you can cover the cake in small dots. Spoon the leftover royal icing into a piping bag fitted with a small plain nozzle. Pipe small dots around top and bottom edge of each cake. For more elaborate decoration, you can cover the cake in small dots. To assemble the cake, place the 25cm/10in cake onto the 30cm/12in cake drum. Place the 12cm/4½in cake board into the middle of the 25cm/10in and mark four points around the edge in a square. Push a dowelling rod into the cake and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at the four points. To assemble the cake, place the 25cm/10in cake onto the 30cm/12in cake drum. Place the 12cm/4½in cake board into the middle of the 25cm/10in and mark four points around the edge in a square. Push a dowelling rod into the cake and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at the four points. Place the 12cm/4½in cake board onto the top of the dowelling rods and top with the 12cm/4½in polystyrene cake spacer. Place the 22cm/8½in cake on top. Place the 12cm/4½in cake board onto the top of the dowelling rods and top with the 12cm/4½in polystyrene cake spacer. Place the 22cm/8½in cake on top. Repeat with the 22cm/8½in cake and 18cm/7in cakes, finishing with the 15cm/6in cake. Insert dowelling rods into the 15cm/6in and finally place the 10cm/4in cake on top. Decorate with fresh or fondant flowers. Repeat with the 22cm/8½in cake and 18cm/7in cakes, finishing with the 15cm/6in cake. Insert dowelling rods into the 15cm/6in and finally place the 10cm/4in cake on top. Decorate with fresh or fondant flowers.
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"title": "Extravagant five-tiered wedding cake recipe",
"content": "For the 25cm/10in cake, bake the fruit cake according to the recipe. Remove the cake from the oven and set aside to cool.For the 22cm/8½in and 10cm/4in cakes, make the cake mixture according to the recipe, divide between the two tins and cook according to the recipe. Remove the cakes from the oven and set aside to cool.For the 18cm/7in and 15cm/6in cakes, make the cake mixture according to the recipe, divide between the two tins and cook according to the recipe. (There will slightly too much cake mixture, and leftover mixture can be baked in a muffin tin). Remove the cakes from the oven and set aside to cool.When the cakes are cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing.To cover the cakes in marzipan, thin the apricot jam with a little water so it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid, then leave until warm before using.If the cakes have peaked in the middle during baking you will want to carefully slice it flat. But if the cake is just gently domed then there’s no need.Cover the 10cm/4in cake with marzipan. Smooth the edges with a cake smoother and set aside to dry in a cool, dark place for 4-5 days. Repeat with the 15cm/6in, 18cm/7in, 22cm/8½in, and 25cm/10in cakes. Apply a thin layer of royal icing to each cake and leave to dry for 2-3 days, then apply another coat and leave to dry for a further 2-3 days. Sand the cakes with sandpaper for a really smooth finish.Spoon the leftover royal icing into a piping bag fitted with a small plain nozzle. Pipe small dots around top and bottom edge of each cake. For more elaborate decoration, you can cover the cake in small dots.To assemble the cake, place the 25cm/10in cake onto the 30cm/12in cake drum. Place the 12cm/4½in cake board into the middle of the 25cm/10in and mark four points around the edge in a square. Push a dowelling rod into the cake and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at the four points.Place the 12cm/4½in cake board onto the top of the dowelling rods and top with the 12cm/4½in polystyrene cake spacer. Place the 22cm/8½in cake on top. Repeat with the 22cm/8½in cake and 18cm/7in cakes, finishing with the 15cm/6in cake. Insert dowelling rods into the 15cm/6in and finally place the 10cm/4in cake on top. Decorate with fresh or fondant flowers. For the 25cm/10in cake, bake the fruit cake according to the recipe. Remove the cake from the oven and set aside to cool. For the 25cm/10in cake, bake the fruit cake according to the recipe. Remove the cake from the oven and set aside to cool. For the 22cm/8½in and 10cm/4in cakes, make the cake mixture according to the recipe, divide between the two tins and cook according to the recipe. Remove the cakes from the oven and set aside to cool. For the 22cm/8½in and 10cm/4in cakes, make the cake mixture according to the recipe, divide between the two tins and cook according to the recipe. Remove the cakes from the oven and set aside to cool. For the 18cm/7in and 15cm/6in cakes, make the cake mixture according to the recipe, divide between the two tins and cook according to the recipe. (There will slightly too much cake mixture, and leftover mixture can be baked in a muffin tin). Remove the cakes from the oven and set aside to cool. For the 18cm/7in and 15cm/6in cakes, make the cake mixture according to the recipe, divide between the two tins and cook according to the recipe. (There will slightly too much cake mixture, and leftover mixture can be baked in a muffin tin). Remove the cakes from the oven and set aside to cool. When the cakes are cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. When the cakes are cold, spoon the top liberally with brandy, whisky or boiled orange juice, wrap well and leave for 3-4 days before icing. To cover the cakes in marzipan, thin the apricot jam with a little water so it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid, then leave until warm before using. To cover the cakes in marzipan, thin the apricot jam with a little water so it’s the consistency of double cream and bring this to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid, then leave until warm before using. If the cakes have peaked in the middle during baking you will want to carefully slice it flat. But if the cake is just gently domed then there’s no need. If the cakes have peaked in the middle during baking you will want to carefully slice it flat. But if the cake is just gently domed then there’s no need. Cover the 10cm/4in cake with marzipan. Smooth the edges with a cake smoother and set aside to dry in a cool, dark place for 4-5 days. Repeat with the 15cm/6in, 18cm/7in, 22cm/8½in, and 25cm/10in cakes. Cover the 10cm/4in cake with marzipan. Smooth the edges with a cake smoother and set aside to dry in a cool, dark place for 4-5 days. Repeat with the 15cm/6in, 18cm/7in, 22cm/8½in, and 25cm/10in cakes. Apply a thin layer of royal icing to each cake and leave to dry for 2-3 days, then apply another coat and leave to dry for a further 2-3 days. Sand the cakes with sandpaper for a really smooth finish. Apply a thin layer of royal icing to each cake and leave to dry for 2-3 days, then apply another coat and leave to dry for a further 2-3 days. Sand the cakes with sandpaper for a really smooth finish. Spoon the leftover royal icing into a piping bag fitted with a small plain nozzle. Pipe small dots around top and bottom edge of each cake. For more elaborate decoration, you can cover the cake in small dots. Spoon the leftover royal icing into a piping bag fitted with a small plain nozzle. Pipe small dots around top and bottom edge of each cake. For more elaborate decoration, you can cover the cake in small dots. To assemble the cake, place the 25cm/10in cake onto the 30cm/12in cake drum. Place the 12cm/4½in cake board into the middle of the 25cm/10in and mark four points around the edge in a square. Push a dowelling rod into the cake and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at the four points. To assemble the cake, place the 25cm/10in cake onto the 30cm/12in cake drum. Place the 12cm/4½in cake board into the middle of the 25cm/10in and mark four points around the edge in a square. Push a dowelling rod into the cake and mark where it reaches the top of the cake. Cut the rod and three others to the same length and insert them into the cake at the four points. Place the 12cm/4½in cake board onto the top of the dowelling rods and top with the 12cm/4½in polystyrene cake spacer. Place the 22cm/8½in cake on top. Place the 12cm/4½in cake board onto the top of the dowelling rods and top with the 12cm/4½in polystyrene cake spacer. Place the 22cm/8½in cake on top. Repeat with the 22cm/8½in cake and 18cm/7in cakes, finishing with the 15cm/6in cake. Insert dowelling rods into the 15cm/6in and finally place the 10cm/4in cake on top. Decorate with fresh or fondant flowers. Repeat with the 22cm/8½in cake and 18cm/7in cakes, finishing with the 15cm/6in cake. Insert dowelling rods into the 15cm/6in and finally place the 10cm/4in cake on top. Decorate with fresh or fondant flowers."
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7c59343bdd6f1514d25781efc09b5f81ccfb882c9621c2d40d3549e296556a43
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Half-a-pear crumble recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/half_a_pear_crumble_83241_16x9.jpg For Nadiya's pear crumble, individual pears are poached, then baked with a sweet marzipan centre and topped with a crunchy crumble. Serve with a scoop of ice cream. 3 large pears, peeled and halved 500ml/18fl oz apple juice 1 vanilla pod, split 150g/5½oz demerara sugar 75g/2½oz golden marzipan ice cream, to serve 3 large pears, peeled and halved 500ml/18fl oz apple juice 1 vanilla pod, split 150g/5½oz demerara sugar 75g/2½oz golden marzipan ice cream, to serve 50g/1¾oz plain flour 25g/1oz unsalted butter25g/1oz demerara sugar 100g/3½oz granola 50g/1¾oz plain flour 25g/1oz unsalted butter 25g/1oz demerara sugar 100g/3½oz granola Method Put the pears into a medium saucepan with the apple juice and vanilla pod, making sure to scrape out the vanilla seeds into the apple juice. Boil the pears in the juice for 20–30 minutes, or until they are tender. Preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish at the ready, large enough to fit all 6 pear halves.Once the pears are poached, take them out of the pan, leaving the poaching liquid behind, and drain them on kitchen paper. Remove the vanilla pod from the poaching liquid and add the demerara sugar, then bring to the boil on a high heat and cook until the volume of the juice has reduced and is thick and syrupy. For the crumble topping, put the flour and butter into a bowl. Rub in the butter with the tips of your fingers until the mixture looks like breadcrumbs. Mix in the sugar and granola. Once the pears have cooled, use a teaspoon to take out the core from each one. Place the pear halves in the roasting dish and fill the cavities with chunks of marzipan. Pat the crumble on top of each pear half and bake in the oven for 20 minutes. As soon as the pears are ready, take them out and serve hot. The juice should have reduced by now, so drizzle it all over the pears and serve with ice cream. Put the pears into a medium saucepan with the apple juice and vanilla pod, making sure to scrape out the vanilla seeds into the apple juice. Boil the pears in the juice for 20–30 minutes, or until they are tender. Put the pears into a medium saucepan with the apple juice and vanilla pod, making sure to scrape out the vanilla seeds into the apple juice. Boil the pears in the juice for 20–30 minutes, or until they are tender. Preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish at the ready, large enough to fit all 6 pear halves. Preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish at the ready, large enough to fit all 6 pear halves. Once the pears are poached, take them out of the pan, leaving the poaching liquid behind, and drain them on kitchen paper. Remove the vanilla pod from the poaching liquid and add the demerara sugar, then bring to the boil on a high heat and cook until the volume of the juice has reduced and is thick and syrupy. Once the pears are poached, take them out of the pan, leaving the poaching liquid behind, and drain them on kitchen paper. Remove the vanilla pod from the poaching liquid and add the demerara sugar, then bring to the boil on a high heat and cook until the volume of the juice has reduced and is thick and syrupy. For the crumble topping, put the flour and butter into a bowl. Rub in the butter with the tips of your fingers until the mixture looks like breadcrumbs. Mix in the sugar and granola. For the crumble topping, put the flour and butter into a bowl. Rub in the butter with the tips of your fingers until the mixture looks like breadcrumbs. Mix in the sugar and granola. Once the pears have cooled, use a teaspoon to take out the core from each one. Place the pear halves in the roasting dish and fill the cavities with chunks of marzipan. Once the pears have cooled, use a teaspoon to take out the core from each one. Place the pear halves in the roasting dish and fill the cavities with chunks of marzipan. Pat the crumble on top of each pear half and bake in the oven for 20 minutes. Pat the crumble on top of each pear half and bake in the oven for 20 minutes. As soon as the pears are ready, take them out and serve hot. The juice should have reduced by now, so drizzle it all over the pears and serve with ice cream. As soon as the pears are ready, take them out and serve hot. The juice should have reduced by now, so drizzle it all over the pears and serve with ice cream.
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"title": "Half-a-pear crumble recipe",
"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/half_a_pear_crumble_83241_16x9.jpg For Nadiya's pear crumble, individual pears are poached, then baked with a sweet marzipan centre and topped with a crunchy crumble. Serve with a scoop of ice cream. 3 large pears, peeled and halved 500ml/18fl oz apple juice 1 vanilla pod, split 150g/5½oz demerara sugar 75g/2½oz golden marzipan ice cream, to serve 3 large pears, peeled and halved 500ml/18fl oz apple juice 1 vanilla pod, split 150g/5½oz demerara sugar 75g/2½oz golden marzipan ice cream, to serve 50g/1¾oz plain flour 25g/1oz unsalted butter25g/1oz demerara sugar 100g/3½oz granola 50g/1¾oz plain flour 25g/1oz unsalted butter 25g/1oz demerara sugar 100g/3½oz granola Method Put the pears into a medium saucepan with the apple juice and vanilla pod, making sure to scrape out the vanilla seeds into the apple juice. Boil the pears in the juice for 20–30 minutes, or until they are tender. Preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish at the ready, large enough to fit all 6 pear halves.Once the pears are poached, take them out of the pan, leaving the poaching liquid behind, and drain them on kitchen paper. Remove the vanilla pod from the poaching liquid and add the demerara sugar, then bring to the boil on a high heat and cook until the volume of the juice has reduced and is thick and syrupy. For the crumble topping, put the flour and butter into a bowl. Rub in the butter with the tips of your fingers until the mixture looks like breadcrumbs. Mix in the sugar and granola. Once the pears have cooled, use a teaspoon to take out the core from each one. Place the pear halves in the roasting dish and fill the cavities with chunks of marzipan. Pat the crumble on top of each pear half and bake in the oven for 20 minutes. As soon as the pears are ready, take them out and serve hot. The juice should have reduced by now, so drizzle it all over the pears and serve with ice cream. Put the pears into a medium saucepan with the apple juice and vanilla pod, making sure to scrape out the vanilla seeds into the apple juice. Boil the pears in the juice for 20–30 minutes, or until they are tender. Put the pears into a medium saucepan with the apple juice and vanilla pod, making sure to scrape out the vanilla seeds into the apple juice. Boil the pears in the juice for 20–30 minutes, or until they are tender. Preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish at the ready, large enough to fit all 6 pear halves. Preheat the oven to 200C/180C Fan/Gas 6 and have a roasting dish at the ready, large enough to fit all 6 pear halves. Once the pears are poached, take them out of the pan, leaving the poaching liquid behind, and drain them on kitchen paper. Remove the vanilla pod from the poaching liquid and add the demerara sugar, then bring to the boil on a high heat and cook until the volume of the juice has reduced and is thick and syrupy. Once the pears are poached, take them out of the pan, leaving the poaching liquid behind, and drain them on kitchen paper. Remove the vanilla pod from the poaching liquid and add the demerara sugar, then bring to the boil on a high heat and cook until the volume of the juice has reduced and is thick and syrupy. For the crumble topping, put the flour and butter into a bowl. Rub in the butter with the tips of your fingers until the mixture looks like breadcrumbs. Mix in the sugar and granola. For the crumble topping, put the flour and butter into a bowl. Rub in the butter with the tips of your fingers until the mixture looks like breadcrumbs. Mix in the sugar and granola. Once the pears have cooled, use a teaspoon to take out the core from each one. Place the pear halves in the roasting dish and fill the cavities with chunks of marzipan. Once the pears have cooled, use a teaspoon to take out the core from each one. Place the pear halves in the roasting dish and fill the cavities with chunks of marzipan. Pat the crumble on top of each pear half and bake in the oven for 20 minutes. Pat the crumble on top of each pear half and bake in the oven for 20 minutes. As soon as the pears are ready, take them out and serve hot. The juice should have reduced by now, so drizzle it all over the pears and serve with ice cream. As soon as the pears are ready, take them out and serve hot. The juice should have reduced by now, so drizzle it all over the pears and serve with ice cream."
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de7e89c0f0e5f8e197dee6a335d24aa095a8671a9987fecc84c67d186212a214
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Stollen recipe
An average of 3.1 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stollen_27553_16x9.jpg A delicious yeasted cake filled with dried fruit and a swirl of marzipan. It takes time to make but is well worth the effort. Equipment and preparation: for this recipe you will need a large baking tray. 500g/1lb 2oz strong white flour, plus extra for flouring100g/3½oz caster sugar10g fast action yeast10g salt150g/5½oz unsalted butter, softened250ml/9fl oz full-fat milkpinch ground nutmegpinch ground cloves½ tsp vanilla extract2 drops almond extract55g/2oz blanched almonds, finely chopped 200g/7oz raisins100g/3½oz currants125g/4oz candied peel25g/1oz butter, melted225g/8oz marzipan 500g/1lb 2oz strong white flour, plus extra for flouring 100g/3½oz caster sugar 10g fast action yeast 10g salt 150g/5½oz unsalted butter, softened 250ml/9fl oz full-fat milk pinch ground nutmeg pinch ground cloves ½ tsp vanilla extract 2 drops almond extract 55g/2oz blanched almonds, finely chopped 200g/7oz raisins 100g/3½oz currants 125g/4oz candied peel 25g/1oz butter, melted 225g/8oz marzipan 25g/1oz butter, melted2 tbsp icing sugar 25g/1oz butter, melted 2 tbsp icing sugar Method Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml/7fl oz of the milk and stir together. Add the remaining milk and bring the mixture together to form a soft dough. Transfer to a generously floured work surface and knead for 6-7 minutes, or until smooth and pliable.Mix the nutmeg, cloves, vanilla and almond extract, almonds, dried fruit and mixed peel together in a large bowl. Put the dough on top and knead from the outside into the centre incorporating the dried fruit and spices as you go. When everything has been fully incorporated, cover the bowl with cling film and leave to rise for 1-2 hours in a warm place, or until doubled in size.Flatten the dough and roll out on a lightly floured work surface to a rectangle about 45x35cm/18x14in (or so the short side of the dough matches the longest side of your baking tray). Brush with the melted butter. Roll out the marzipan to about 35x15cm/14x6in (the long side should approximately match the width of the dough). Place on top of the dough in the middle. Roll the dough up to enclose the marzipan and transfer to a baking tray lined with baking parchment. Cover and leave to rise for about an hour, or until risen and doubled in size.Preheat the oven to 190C/375F/Gas 5 (fan 170C).When the dough is risen, bake for an hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve cold. Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml/7fl oz of the milk and stir together. Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml/7fl oz of the milk and stir together. Add the remaining milk and bring the mixture together to form a soft dough. Transfer to a generously floured work surface and knead for 6-7 minutes, or until smooth and pliable. Add the remaining milk and bring the mixture together to form a soft dough. Transfer to a generously floured work surface and knead for 6-7 minutes, or until smooth and pliable. Mix the nutmeg, cloves, vanilla and almond extract, almonds, dried fruit and mixed peel together in a large bowl. Put the dough on top and knead from the outside into the centre incorporating the dried fruit and spices as you go. When everything has been fully incorporated, cover the bowl with cling film and leave to rise for 1-2 hours in a warm place, or until doubled in size. Mix the nutmeg, cloves, vanilla and almond extract, almonds, dried fruit and mixed peel together in a large bowl. Put the dough on top and knead from the outside into the centre incorporating the dried fruit and spices as you go. When everything has been fully incorporated, cover the bowl with cling film and leave to rise for 1-2 hours in a warm place, or until doubled in size. Flatten the dough and roll out on a lightly floured work surface to a rectangle about 45x35cm/18x14in (or so the short side of the dough matches the longest side of your baking tray). Brush with the melted butter. Flatten the dough and roll out on a lightly floured work surface to a rectangle about 45x35cm/18x14in (or so the short side of the dough matches the longest side of your baking tray). Brush with the melted butter. Roll out the marzipan to about 35x15cm/14x6in (the long side should approximately match the width of the dough). Place on top of the dough in the middle. Roll the dough up to enclose the marzipan and transfer to a baking tray lined with baking parchment. Cover and leave to rise for about an hour, or until risen and doubled in size. Roll out the marzipan to about 35x15cm/14x6in (the long side should approximately match the width of the dough). Place on top of the dough in the middle. Roll the dough up to enclose the marzipan and transfer to a baking tray lined with baking parchment. Cover and leave to rise for about an hour, or until risen and doubled in size. Preheat the oven to 190C/375F/Gas 5 (fan 170C). Preheat the oven to 190C/375F/Gas 5 (fan 170C). When the dough is risen, bake for an hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve cold. When the dough is risen, bake for an hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve cold. Recipe tips If you have a smaller oven you may want to make two smaller loaves rather than one large one.
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"title": "Stollen recipe",
"content": "An average of 3.1 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stollen_27553_16x9.jpg A delicious yeasted cake filled with dried fruit and a swirl of marzipan. It takes time to make but is well worth the effort. Equipment and preparation: for this recipe you will need a large baking tray. 500g/1lb 2oz strong white flour, plus extra for flouring100g/3½oz caster sugar10g fast action yeast10g salt150g/5½oz unsalted butter, softened250ml/9fl oz full-fat milkpinch ground nutmegpinch ground cloves½ tsp vanilla extract2 drops almond extract55g/2oz blanched almonds, finely chopped 200g/7oz raisins100g/3½oz currants125g/4oz candied peel25g/1oz butter, melted225g/8oz marzipan 500g/1lb 2oz strong white flour, plus extra for flouring 100g/3½oz caster sugar 10g fast action yeast 10g salt 150g/5½oz unsalted butter, softened 250ml/9fl oz full-fat milk pinch ground nutmeg pinch ground cloves ½ tsp vanilla extract 2 drops almond extract 55g/2oz blanched almonds, finely chopped 200g/7oz raisins 100g/3½oz currants 125g/4oz candied peel 25g/1oz butter, melted 225g/8oz marzipan 25g/1oz butter, melted2 tbsp icing sugar 25g/1oz butter, melted 2 tbsp icing sugar Method Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml/7fl oz of the milk and stir together. Add the remaining milk and bring the mixture together to form a soft dough. Transfer to a generously floured work surface and knead for 6-7 minutes, or until smooth and pliable.Mix the nutmeg, cloves, vanilla and almond extract, almonds, dried fruit and mixed peel together in a large bowl. Put the dough on top and knead from the outside into the centre incorporating the dried fruit and spices as you go. When everything has been fully incorporated, cover the bowl with cling film and leave to rise for 1-2 hours in a warm place, or until doubled in size.Flatten the dough and roll out on a lightly floured work surface to a rectangle about 45x35cm/18x14in (or so the short side of the dough matches the longest side of your baking tray). Brush with the melted butter. Roll out the marzipan to about 35x15cm/14x6in (the long side should approximately match the width of the dough). Place on top of the dough in the middle. Roll the dough up to enclose the marzipan and transfer to a baking tray lined with baking parchment. Cover and leave to rise for about an hour, or until risen and doubled in size.Preheat the oven to 190C/375F/Gas 5 (fan 170C).When the dough is risen, bake for an hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve cold. Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml/7fl oz of the milk and stir together. Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml/7fl oz of the milk and stir together. Add the remaining milk and bring the mixture together to form a soft dough. Transfer to a generously floured work surface and knead for 6-7 minutes, or until smooth and pliable. Add the remaining milk and bring the mixture together to form a soft dough. Transfer to a generously floured work surface and knead for 6-7 minutes, or until smooth and pliable. Mix the nutmeg, cloves, vanilla and almond extract, almonds, dried fruit and mixed peel together in a large bowl. Put the dough on top and knead from the outside into the centre incorporating the dried fruit and spices as you go. When everything has been fully incorporated, cover the bowl with cling film and leave to rise for 1-2 hours in a warm place, or until doubled in size. Mix the nutmeg, cloves, vanilla and almond extract, almonds, dried fruit and mixed peel together in a large bowl. Put the dough on top and knead from the outside into the centre incorporating the dried fruit and spices as you go. When everything has been fully incorporated, cover the bowl with cling film and leave to rise for 1-2 hours in a warm place, or until doubled in size. Flatten the dough and roll out on a lightly floured work surface to a rectangle about 45x35cm/18x14in (or so the short side of the dough matches the longest side of your baking tray). Brush with the melted butter. Flatten the dough and roll out on a lightly floured work surface to a rectangle about 45x35cm/18x14in (or so the short side of the dough matches the longest side of your baking tray). Brush with the melted butter. Roll out the marzipan to about 35x15cm/14x6in (the long side should approximately match the width of the dough). Place on top of the dough in the middle. Roll the dough up to enclose the marzipan and transfer to a baking tray lined with baking parchment. Cover and leave to rise for about an hour, or until risen and doubled in size. Roll out the marzipan to about 35x15cm/14x6in (the long side should approximately match the width of the dough). Place on top of the dough in the middle. Roll the dough up to enclose the marzipan and transfer to a baking tray lined with baking parchment. Cover and leave to rise for about an hour, or until risen and doubled in size. Preheat the oven to 190C/375F/Gas 5 (fan 170C). Preheat the oven to 190C/375F/Gas 5 (fan 170C). When the dough is risen, bake for an hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve cold. When the dough is risen, bake for an hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve cold. Recipe tips If you have a smaller oven you may want to make two smaller loaves rather than one large one."
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40b591c08013aefdee79bddf2660d54f41c61352793f4ef37aa79ab6f35e300e
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Gluten-free Christmas cake recipe
Grease and line the base and sides of a 20cm/8in round cake tin with a double thickness of baking paper. Wrap the outside of the tin in a double thickness of baking parchment (making sure it is about 10cm/4cm higher than the top of the tin) and secure with kitchen string.The day before you plan to bake, finely grate the zest from one orange and squeeze the juice of both, and place in a mixing bowl. Add the raisins, sultanas, currants, glace cherries and mixed peel. Add 4 tablespoons of the brandy, mix well, cover and leave at room temperature overnight for the fruit to plump and absorb the juice and brandy. (You can speed up this process by heating the mixture on a low setting in the microwave for 1–2 minutes and then leaving at room temperature for about 2 hours.)Preheat the oven to 150C/130Fan/Gas 1. Cream the butter and sugar together until pale and light (this will take about 3 minutes using a freestanding mixer or electric hand mixer). Add the beaten eggs a little at a time, mixing well between each addition. Add the date nectar and mix to combine. Sift the flour, xanthan gum, baking powder and spices into the bowl. Stir in the ground almonds and a pinch of salt. Tip in the soaked fruit, add the chopped almonds and mix using a spatula until thoroughly combined. Spoon the mixture into the prepared tin and spread level. Bake in the bottom third of the oven for 3½ hours, or until the cake is risen and a wooden skewer inserted into the middle of the cake comes out clean. You may need to loosely cover the top of the cake with a sheet of baking paper or kitchen foil for the last 30 minutes to prevent the top from browning too much.Sit the cake in its tin on a cooling rack and poke holes in the top using a skewer. Drizzle over the remaining 2 tablespoons of brandy and leave to cool completely. Turn the cake out of the tin, cover with foil and leave in an airtight box or cake tin until ready to cover with marzipan and icing. The cake will keep for 2 weeks like this. You can continue to feed it with brandy each week, if you like.To decorate the cake, melt 4–5 tablespoons apricot jam in a small pan over a gentle heat. Brush the warm jam all over the top and sides of the cake. Lightly dust the work surface with icing sugar. Divide the marzipan into two portions – one piece twice as big as the other. Roll the smaller piece out into a 20cm/8in disc and lay it on top of the cake. Roll the remainder out into a neat strip, as tall as the height of the cake and as long as the circumference. Press onto the sides of the cake to coat neatly. Leave to dry for 1 hour.Dust the work surface with icing sugar. Break off 100g/3½oz of the fondant icing, roll out to a thickness of about 3mm/⅛in and stamp out small star shapes in assorted sizes. Brush or spray the edges of the stars with edible gold lustre and set aside while you finish icing the cake. Roll the remaining fondant out into a large circle (about 40cm/16in diameter and 3mm/⅛in thick). Carefully roll the fondant disc up around the rolling pin. Lightly brush the marzipanned caked with water, unroll the icing over the cake and smooth with your hands to cover evenly. Trim any excess icing from the base and use water to stick the stars around the top edge.Press edible gold, silver or pearl balls into the fondant around the stars. Leave the icing to dry for at least 2 hours before serving. Grease and line the base and sides of a 20cm/8in round cake tin with a double thickness of baking paper. Wrap the outside of the tin in a double thickness of baking parchment (making sure it is about 10cm/4cm higher than the top of the tin) and secure with kitchen string. Grease and line the base and sides of a 20cm/8in round cake tin with a double thickness of baking paper. Wrap the outside of the tin in a double thickness of baking parchment (making sure it is about 10cm/4cm higher than the top of the tin) and secure with kitchen string. The day before you plan to bake, finely grate the zest from one orange and squeeze the juice of both, and place in a mixing bowl. Add the raisins, sultanas, currants, glace cherries and mixed peel. Add 4 tablespoons of the brandy, mix well, cover and leave at room temperature overnight for the fruit to plump and absorb the juice and brandy. (You can speed up this process by heating the mixture on a low setting in the microwave for 1–2 minutes and then leaving at room temperature for about 2 hours.) The day before you plan to bake, finely grate the zest from one orange and squeeze the juice of both, and place in a mixing bowl. Add the raisins, sultanas, currants, glace cherries and mixed peel. Add 4 tablespoons of the brandy, mix well, cover and leave at room temperature overnight for the fruit to plump and absorb the juice and brandy. (You can speed up this process by heating the mixture on a low setting in the microwave for 1–2 minutes and then leaving at room temperature for about 2 hours.) Preheat the oven to 150C/130Fan/Gas 1. Preheat the oven to 150C/130Fan/Gas 1. Cream the butter and sugar together until pale and light (this will take about 3 minutes using a freestanding mixer or electric hand mixer). Add the beaten eggs a little at a time, mixing well between each addition. Add the date nectar and mix to combine. Sift the flour, xanthan gum, baking powder and spices into the bowl. Stir in the ground almonds and a pinch of salt. Cream the butter and sugar together until pale and light (this will take about 3 minutes using a freestanding mixer or electric hand mixer). Add the beaten eggs a little at a time, mixing well between each addition. Add the date nectar and mix to combine. Sift the flour, xanthan gum, baking powder and spices into the bowl. Stir in the ground almonds and a pinch of salt. Tip in the soaked fruit, add the chopped almonds and mix using a spatula until thoroughly combined. Spoon the mixture into the prepared tin and spread level. Tip in the soaked fruit, add the chopped almonds and mix using a spatula until thoroughly combined. Spoon the mixture into the prepared tin and spread level. Bake in the bottom third of the oven for 3½ hours, or until the cake is risen and a wooden skewer inserted into the middle of the cake comes out clean. You may need to loosely cover the top of the cake with a sheet of baking paper or kitchen foil for the last 30 minutes to prevent the top from browning too much. Bake in the bottom third of the oven for 3½ hours, or until the cake is risen and a wooden skewer inserted into the middle of the cake comes out clean. You may need to loosely cover the top of the cake with a sheet of baking paper or kitchen foil for the last 30 minutes to prevent the top from browning too much. Sit the cake in its tin on a cooling rack and poke holes in the top using a skewer. Drizzle over the remaining 2 tablespoons of brandy and leave to cool completely. Sit the cake in its tin on a cooling rack and poke holes in the top using a skewer. Drizzle over the remaining 2 tablespoons of brandy and leave to cool completely. Turn the cake out of the tin, cover with foil and leave in an airtight box or cake tin until ready to cover with marzipan and icing. The cake will keep for 2 weeks like this. You can continue to feed it with brandy each week, if you like. Turn the cake out of the tin, cover with foil and leave in an airtight box or cake tin until ready to cover with marzipan and icing. The cake will keep for 2 weeks like this. You can continue to feed it with brandy each week, if you like. To decorate the cake, melt 4–5 tablespoons apricot jam in a small pan over a gentle heat. Brush the warm jam all over the top and sides of the cake. To decorate the cake, melt 4–5 tablespoons apricot jam in a small pan over a gentle heat. Brush the warm jam all over the top and sides of the cake. Lightly dust the work surface with icing sugar. Divide the marzipan into two portions – one piece twice as big as the other. Roll the smaller piece out into a 20cm/8in disc and lay it on top of the cake. Roll the remainder out into a neat strip, as tall as the height of the cake and as long as the circumference. Press onto the sides of the cake to coat neatly. Leave to dry for 1 hour. Lightly dust the work surface with icing sugar. Divide the marzipan into two portions – one piece twice as big as the other. Roll the smaller piece out into a 20cm/8in disc and lay it on top of the cake. Roll the remainder out into a neat strip, as tall as the height of the cake and as long as the circumference. Press onto the sides of the cake to coat neatly. Leave to dry for 1 hour. Dust the work surface with icing sugar. Break off 100g/3½oz of the fondant icing, roll out to a thickness of about 3mm/⅛in and stamp out small star shapes in assorted sizes. Brush or spray the edges of the stars with edible gold lustre and set aside while you finish icing the cake. Dust the work surface with icing sugar. Break off 100g/3½oz of the fondant icing, roll out to a thickness of about 3mm/⅛in and stamp out small star shapes in assorted sizes. Brush or spray the edges of the stars with edible gold lustre and set aside while you finish icing the cake. Roll the remaining fondant out into a large circle (about 40cm/16in diameter and 3mm/⅛in thick). Carefully roll the fondant disc up around the rolling pin. Lightly brush the marzipanned caked with water, unroll the icing over the cake and smooth with your hands to cover evenly. Trim any excess icing from the base and use water to stick the stars around the top edge. Roll the remaining fondant out into a large circle (about 40cm/16in diameter and 3mm/⅛in thick). Carefully roll the fondant disc up around the rolling pin. Lightly brush the marzipanned caked with water, unroll the icing over the cake and smooth with your hands to cover evenly. Trim any excess icing from the base and use water to stick the stars around the top edge. Press edible gold, silver or pearl balls into the fondant around the stars. Leave the icing to dry for at least 2 hours before serving. Press edible gold, silver or pearl balls into the fondant around the stars. Leave the icing to dry for at least 2 hours before serving.
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"title": "Gluten-free Christmas cake recipe",
"content": "Grease and line the base and sides of a 20cm/8in round cake tin with a double thickness of baking paper. Wrap the outside of the tin in a double thickness of baking parchment (making sure it is about 10cm/4cm higher than the top of the tin) and secure with kitchen string.The day before you plan to bake, finely grate the zest from one orange and squeeze the juice of both, and place in a mixing bowl. Add the raisins, sultanas, currants, glace cherries and mixed peel. Add 4 tablespoons of the brandy, mix well, cover and leave at room temperature overnight for the fruit to plump and absorb the juice and brandy. (You can speed up this process by heating the mixture on a low setting in the microwave for 1–2 minutes and then leaving at room temperature for about 2 hours.)Preheat the oven to 150C/130Fan/Gas 1. Cream the butter and sugar together until pale and light (this will take about 3 minutes using a freestanding mixer or electric hand mixer). Add the beaten eggs a little at a time, mixing well between each addition. Add the date nectar and mix to combine. Sift the flour, xanthan gum, baking powder and spices into the bowl. Stir in the ground almonds and a pinch of salt. Tip in the soaked fruit, add the chopped almonds and mix using a spatula until thoroughly combined. Spoon the mixture into the prepared tin and spread level. Bake in the bottom third of the oven for 3½ hours, or until the cake is risen and a wooden skewer inserted into the middle of the cake comes out clean. You may need to loosely cover the top of the cake with a sheet of baking paper or kitchen foil for the last 30 minutes to prevent the top from browning too much.Sit the cake in its tin on a cooling rack and poke holes in the top using a skewer. Drizzle over the remaining 2 tablespoons of brandy and leave to cool completely. Turn the cake out of the tin, cover with foil and leave in an airtight box or cake tin until ready to cover with marzipan and icing. The cake will keep for 2 weeks like this. You can continue to feed it with brandy each week, if you like.To decorate the cake, melt 4–5 tablespoons apricot jam in a small pan over a gentle heat. Brush the warm jam all over the top and sides of the cake. Lightly dust the work surface with icing sugar. Divide the marzipan into two portions – one piece twice as big as the other. Roll the smaller piece out into a 20cm/8in disc and lay it on top of the cake. Roll the remainder out into a neat strip, as tall as the height of the cake and as long as the circumference. Press onto the sides of the cake to coat neatly. Leave to dry for 1 hour.Dust the work surface with icing sugar. Break off 100g/3½oz of the fondant icing, roll out to a thickness of about 3mm/⅛in and stamp out small star shapes in assorted sizes. Brush or spray the edges of the stars with edible gold lustre and set aside while you finish icing the cake. Roll the remaining fondant out into a large circle (about 40cm/16in diameter and 3mm/⅛in thick). Carefully roll the fondant disc up around the rolling pin. Lightly brush the marzipanned caked with water, unroll the icing over the cake and smooth with your hands to cover evenly. Trim any excess icing from the base and use water to stick the stars around the top edge.Press edible gold, silver or pearl balls into the fondant around the stars. Leave the icing to dry for at least 2 hours before serving. Grease and line the base and sides of a 20cm/8in round cake tin with a double thickness of baking paper. Wrap the outside of the tin in a double thickness of baking parchment (making sure it is about 10cm/4cm higher than the top of the tin) and secure with kitchen string. Grease and line the base and sides of a 20cm/8in round cake tin with a double thickness of baking paper. Wrap the outside of the tin in a double thickness of baking parchment (making sure it is about 10cm/4cm higher than the top of the tin) and secure with kitchen string. The day before you plan to bake, finely grate the zest from one orange and squeeze the juice of both, and place in a mixing bowl. Add the raisins, sultanas, currants, glace cherries and mixed peel. Add 4 tablespoons of the brandy, mix well, cover and leave at room temperature overnight for the fruit to plump and absorb the juice and brandy. (You can speed up this process by heating the mixture on a low setting in the microwave for 1–2 minutes and then leaving at room temperature for about 2 hours.) The day before you plan to bake, finely grate the zest from one orange and squeeze the juice of both, and place in a mixing bowl. Add the raisins, sultanas, currants, glace cherries and mixed peel. Add 4 tablespoons of the brandy, mix well, cover and leave at room temperature overnight for the fruit to plump and absorb the juice and brandy. (You can speed up this process by heating the mixture on a low setting in the microwave for 1–2 minutes and then leaving at room temperature for about 2 hours.) Preheat the oven to 150C/130Fan/Gas 1. Preheat the oven to 150C/130Fan/Gas 1. Cream the butter and sugar together until pale and light (this will take about 3 minutes using a freestanding mixer or electric hand mixer). Add the beaten eggs a little at a time, mixing well between each addition. Add the date nectar and mix to combine. Sift the flour, xanthan gum, baking powder and spices into the bowl. Stir in the ground almonds and a pinch of salt. Cream the butter and sugar together until pale and light (this will take about 3 minutes using a freestanding mixer or electric hand mixer). Add the beaten eggs a little at a time, mixing well between each addition. Add the date nectar and mix to combine. Sift the flour, xanthan gum, baking powder and spices into the bowl. Stir in the ground almonds and a pinch of salt. Tip in the soaked fruit, add the chopped almonds and mix using a spatula until thoroughly combined. Spoon the mixture into the prepared tin and spread level. Tip in the soaked fruit, add the chopped almonds and mix using a spatula until thoroughly combined. Spoon the mixture into the prepared tin and spread level. Bake in the bottom third of the oven for 3½ hours, or until the cake is risen and a wooden skewer inserted into the middle of the cake comes out clean. You may need to loosely cover the top of the cake with a sheet of baking paper or kitchen foil for the last 30 minutes to prevent the top from browning too much. Bake in the bottom third of the oven for 3½ hours, or until the cake is risen and a wooden skewer inserted into the middle of the cake comes out clean. You may need to loosely cover the top of the cake with a sheet of baking paper or kitchen foil for the last 30 minutes to prevent the top from browning too much. Sit the cake in its tin on a cooling rack and poke holes in the top using a skewer. Drizzle over the remaining 2 tablespoons of brandy and leave to cool completely. Sit the cake in its tin on a cooling rack and poke holes in the top using a skewer. Drizzle over the remaining 2 tablespoons of brandy and leave to cool completely. Turn the cake out of the tin, cover with foil and leave in an airtight box or cake tin until ready to cover with marzipan and icing. The cake will keep for 2 weeks like this. You can continue to feed it with brandy each week, if you like. Turn the cake out of the tin, cover with foil and leave in an airtight box or cake tin until ready to cover with marzipan and icing. The cake will keep for 2 weeks like this. You can continue to feed it with brandy each week, if you like. To decorate the cake, melt 4–5 tablespoons apricot jam in a small pan over a gentle heat. Brush the warm jam all over the top and sides of the cake. To decorate the cake, melt 4–5 tablespoons apricot jam in a small pan over a gentle heat. Brush the warm jam all over the top and sides of the cake. Lightly dust the work surface with icing sugar. Divide the marzipan into two portions – one piece twice as big as the other. Roll the smaller piece out into a 20cm/8in disc and lay it on top of the cake. Roll the remainder out into a neat strip, as tall as the height of the cake and as long as the circumference. Press onto the sides of the cake to coat neatly. Leave to dry for 1 hour. Lightly dust the work surface with icing sugar. Divide the marzipan into two portions – one piece twice as big as the other. Roll the smaller piece out into a 20cm/8in disc and lay it on top of the cake. Roll the remainder out into a neat strip, as tall as the height of the cake and as long as the circumference. Press onto the sides of the cake to coat neatly. Leave to dry for 1 hour. Dust the work surface with icing sugar. Break off 100g/3½oz of the fondant icing, roll out to a thickness of about 3mm/⅛in and stamp out small star shapes in assorted sizes. Brush or spray the edges of the stars with edible gold lustre and set aside while you finish icing the cake. Dust the work surface with icing sugar. Break off 100g/3½oz of the fondant icing, roll out to a thickness of about 3mm/⅛in and stamp out small star shapes in assorted sizes. Brush or spray the edges of the stars with edible gold lustre and set aside while you finish icing the cake. Roll the remaining fondant out into a large circle (about 40cm/16in diameter and 3mm/⅛in thick). Carefully roll the fondant disc up around the rolling pin. Lightly brush the marzipanned caked with water, unroll the icing over the cake and smooth with your hands to cover evenly. Trim any excess icing from the base and use water to stick the stars around the top edge. Roll the remaining fondant out into a large circle (about 40cm/16in diameter and 3mm/⅛in thick). Carefully roll the fondant disc up around the rolling pin. Lightly brush the marzipanned caked with water, unroll the icing over the cake and smooth with your hands to cover evenly. Trim any excess icing from the base and use water to stick the stars around the top edge. Press edible gold, silver or pearl balls into the fondant around the stars. Leave the icing to dry for at least 2 hours before serving. Press edible gold, silver or pearl balls into the fondant around the stars. Leave the icing to dry for at least 2 hours before serving."
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Cherry Bakewell cake recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_bakewell_cake_25311_16x9.jpg A twist on the classic flavours of cherry Bakewell tart, this cake is perfect as a teatime treat. For this recipe, you will need a 20cm/8in round springform tin. 175g/6oz glacé cherries175g/6oz plain flour, plus 2 tsp175g/6oz unsalted butter, softened175g/6oz caster sugar1 tsp vanilla bean paste1 tsp almond extract½ unwaxed lemon, finely grated zest only3 large free-range eggs, lightly beaten1½ tsp baking powder100g/3½oz ground almonds50g/1¾oz marzipan, cut into 5mm/¼in dicepinch salt 175g/6oz glacé cherries 175g/6oz plain flour, plus 2 tsp 175g/6oz unsalted butter, softened 175g/6oz caster sugar 1 tsp vanilla bean paste 1 tsp almond extract ½ unwaxed lemon, finely grated zest only 3 large free-range eggs, lightly beaten 1½ tsp baking powder 100g/3½oz ground almonds 50g/1¾oz marzipan, cut into 5mm/¼in dice pinch salt 25g/1oz unsalted butter, melted40g/1½oz plain flour40g/1½oz light brown soft sugar40g/1½oz flaked almonds 25g/1oz unsalted butter, melted 40g/1½oz plain flour 40g/1½oz light brown soft sugar 40g/1½oz flaked almonds ½ lemon, juice only100g/3½oz icing sugar6 glacé cherries, halved ½ lemon, juice only 100g/3½oz icing sugar 6 glacé cherries, halved Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20cm/8in round springform tin and line the base and sides with baking paper.Wash the glacé cherries in a sieve under hot running water to remove the sticky syrup. Dry them on a double thickness of kitchen paper, then cut into quarters and dust in 2 teaspoons of plain flour. Set aside.Prepare the crumble before starting to mix the cake. For the crumble, combine the melted butter, flour, sugar and flaked almonds and mix well until the mixture starts to clump together. Set aside.To make the cake, cream the butter and caster sugar together in a stand mixer for about 4 minutes, or by hand in a bowl using a wooden spoon, until pale and light. Add the vanilla paste, almond extract and lemon zest and mix to combine. Gradually add the beaten eggs, scraping down the sides of the bowl and mixing well between each addition.Sift the flour, baking powder, ground almonds and a pinch of salt into the bowl and mix until combined.Fold half of the glacé cherries and diced marzipan into the mixture, then spoon into the lined tin and spread level. Scatter the remaining cherries and marzipan over the mixture in an even layer. Finally, scatter over the crumble mixture. Bake for 1 to 1½ hours, or until well risen and golden brown. Cover the top of the cake loosely with foil for the final 10 minutes if it is browning too much. Leave the cake to cool in the tin for 40 minutes and then transfer to a wire rack to cool completely.To decorate, mix the lemon juice with the icing sugar to make a smooth, drizzly icing, adding more icing sugar if needed. Drizzle the icing over the cold cake, then scatter with halved cherries and leave to set for 20 minutes before serving. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20cm/8in round springform tin and line the base and sides with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20cm/8in round springform tin and line the base and sides with baking paper. Wash the glacé cherries in a sieve under hot running water to remove the sticky syrup. Dry them on a double thickness of kitchen paper, then cut into quarters and dust in 2 teaspoons of plain flour. Set aside. Wash the glacé cherries in a sieve under hot running water to remove the sticky syrup. Dry them on a double thickness of kitchen paper, then cut into quarters and dust in 2 teaspoons of plain flour. Set aside. Prepare the crumble before starting to mix the cake. For the crumble, combine the melted butter, flour, sugar and flaked almonds and mix well until the mixture starts to clump together. Set aside. Prepare the crumble before starting to mix the cake. For the crumble, combine the melted butter, flour, sugar and flaked almonds and mix well until the mixture starts to clump together. Set aside. To make the cake, cream the butter and caster sugar together in a stand mixer for about 4 minutes, or by hand in a bowl using a wooden spoon, until pale and light. Add the vanilla paste, almond extract and lemon zest and mix to combine. Gradually add the beaten eggs, scraping down the sides of the bowl and mixing well between each addition. To make the cake, cream the butter and caster sugar together in a stand mixer for about 4 minutes, or by hand in a bowl using a wooden spoon, until pale and light. Add the vanilla paste, almond extract and lemon zest and mix to combine. Gradually add the beaten eggs, scraping down the sides of the bowl and mixing well between each addition. Sift the flour, baking powder, ground almonds and a pinch of salt into the bowl and mix until combined. Sift the flour, baking powder, ground almonds and a pinch of salt into the bowl and mix until combined. Fold half of the glacé cherries and diced marzipan into the mixture, then spoon into the lined tin and spread level. Scatter the remaining cherries and marzipan over the mixture in an even layer. Finally, scatter over the crumble mixture. Fold half of the glacé cherries and diced marzipan into the mixture, then spoon into the lined tin and spread level. Scatter the remaining cherries and marzipan over the mixture in an even layer. Finally, scatter over the crumble mixture. Bake for 1 to 1½ hours, or until well risen and golden brown. Cover the top of the cake loosely with foil for the final 10 minutes if it is browning too much. Bake for 1 to 1½ hours, or until well risen and golden brown. Cover the top of the cake loosely with foil for the final 10 minutes if it is browning too much. Leave the cake to cool in the tin for 40 minutes and then transfer to a wire rack to cool completely. Leave the cake to cool in the tin for 40 minutes and then transfer to a wire rack to cool completely. To decorate, mix the lemon juice with the icing sugar to make a smooth, drizzly icing, adding more icing sugar if needed. Drizzle the icing over the cold cake, then scatter with halved cherries and leave to set for 20 minutes before serving. To decorate, mix the lemon juice with the icing sugar to make a smooth, drizzly icing, adding more icing sugar if needed. Drizzle the icing over the cold cake, then scatter with halved cherries and leave to set for 20 minutes before serving.
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"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_bakewell_cake_25311_16x9.jpg A twist on the classic flavours of cherry Bakewell tart, this cake is perfect as a teatime treat. For this recipe, you will need a 20cm/8in round springform tin. 175g/6oz glacé cherries175g/6oz plain flour, plus 2 tsp175g/6oz unsalted butter, softened175g/6oz caster sugar1 tsp vanilla bean paste1 tsp almond extract½ unwaxed lemon, finely grated zest only3 large free-range eggs, lightly beaten1½ tsp baking powder100g/3½oz ground almonds50g/1¾oz marzipan, cut into 5mm/¼in dicepinch salt 175g/6oz glacé cherries 175g/6oz plain flour, plus 2 tsp 175g/6oz unsalted butter, softened 175g/6oz caster sugar 1 tsp vanilla bean paste 1 tsp almond extract ½ unwaxed lemon, finely grated zest only 3 large free-range eggs, lightly beaten 1½ tsp baking powder 100g/3½oz ground almonds 50g/1¾oz marzipan, cut into 5mm/¼in dice pinch salt 25g/1oz unsalted butter, melted40g/1½oz plain flour40g/1½oz light brown soft sugar40g/1½oz flaked almonds 25g/1oz unsalted butter, melted 40g/1½oz plain flour 40g/1½oz light brown soft sugar 40g/1½oz flaked almonds ½ lemon, juice only100g/3½oz icing sugar6 glacé cherries, halved ½ lemon, juice only 100g/3½oz icing sugar 6 glacé cherries, halved Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20cm/8in round springform tin and line the base and sides with baking paper.Wash the glacé cherries in a sieve under hot running water to remove the sticky syrup. Dry them on a double thickness of kitchen paper, then cut into quarters and dust in 2 teaspoons of plain flour. Set aside.Prepare the crumble before starting to mix the cake. For the crumble, combine the melted butter, flour, sugar and flaked almonds and mix well until the mixture starts to clump together. Set aside.To make the cake, cream the butter and caster sugar together in a stand mixer for about 4 minutes, or by hand in a bowl using a wooden spoon, until pale and light. Add the vanilla paste, almond extract and lemon zest and mix to combine. Gradually add the beaten eggs, scraping down the sides of the bowl and mixing well between each addition.Sift the flour, baking powder, ground almonds and a pinch of salt into the bowl and mix until combined.Fold half of the glacé cherries and diced marzipan into the mixture, then spoon into the lined tin and spread level. Scatter the remaining cherries and marzipan over the mixture in an even layer. Finally, scatter over the crumble mixture. Bake for 1 to 1½ hours, or until well risen and golden brown. Cover the top of the cake loosely with foil for the final 10 minutes if it is browning too much. Leave the cake to cool in the tin for 40 minutes and then transfer to a wire rack to cool completely.To decorate, mix the lemon juice with the icing sugar to make a smooth, drizzly icing, adding more icing sugar if needed. Drizzle the icing over the cold cake, then scatter with halved cherries and leave to set for 20 minutes before serving. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20cm/8in round springform tin and line the base and sides with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 20cm/8in round springform tin and line the base and sides with baking paper. Wash the glacé cherries in a sieve under hot running water to remove the sticky syrup. Dry them on a double thickness of kitchen paper, then cut into quarters and dust in 2 teaspoons of plain flour. Set aside. Wash the glacé cherries in a sieve under hot running water to remove the sticky syrup. Dry them on a double thickness of kitchen paper, then cut into quarters and dust in 2 teaspoons of plain flour. Set aside. Prepare the crumble before starting to mix the cake. For the crumble, combine the melted butter, flour, sugar and flaked almonds and mix well until the mixture starts to clump together. Set aside. Prepare the crumble before starting to mix the cake. For the crumble, combine the melted butter, flour, sugar and flaked almonds and mix well until the mixture starts to clump together. Set aside. To make the cake, cream the butter and caster sugar together in a stand mixer for about 4 minutes, or by hand in a bowl using a wooden spoon, until pale and light. Add the vanilla paste, almond extract and lemon zest and mix to combine. Gradually add the beaten eggs, scraping down the sides of the bowl and mixing well between each addition. To make the cake, cream the butter and caster sugar together in a stand mixer for about 4 minutes, or by hand in a bowl using a wooden spoon, until pale and light. Add the vanilla paste, almond extract and lemon zest and mix to combine. Gradually add the beaten eggs, scraping down the sides of the bowl and mixing well between each addition. Sift the flour, baking powder, ground almonds and a pinch of salt into the bowl and mix until combined. Sift the flour, baking powder, ground almonds and a pinch of salt into the bowl and mix until combined. Fold half of the glacé cherries and diced marzipan into the mixture, then spoon into the lined tin and spread level. Scatter the remaining cherries and marzipan over the mixture in an even layer. Finally, scatter over the crumble mixture. Fold half of the glacé cherries and diced marzipan into the mixture, then spoon into the lined tin and spread level. Scatter the remaining cherries and marzipan over the mixture in an even layer. Finally, scatter over the crumble mixture. Bake for 1 to 1½ hours, or until well risen and golden brown. Cover the top of the cake loosely with foil for the final 10 minutes if it is browning too much. Bake for 1 to 1½ hours, or until well risen and golden brown. Cover the top of the cake loosely with foil for the final 10 minutes if it is browning too much. Leave the cake to cool in the tin for 40 minutes and then transfer to a wire rack to cool completely. Leave the cake to cool in the tin for 40 minutes and then transfer to a wire rack to cool completely. To decorate, mix the lemon juice with the icing sugar to make a smooth, drizzly icing, adding more icing sugar if needed. Drizzle the icing over the cold cake, then scatter with halved cherries and leave to set for 20 minutes before serving. To decorate, mix the lemon juice with the icing sugar to make a smooth, drizzly icing, adding more icing sugar if needed. Drizzle the icing over the cold cake, then scatter with halved cherries and leave to set for 20 minutes before serving."
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Marzipan loaf cake recipe
An average of 4.3 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marzipan_loaf_cake_99282_16x9.jpg I love a plain cake. There is something uniquely soothing about the simple, sweet comfort it offers. And there’s a modesty about a plain cake, too: it doesn’t draw attention to itself, or seek to impress with razzle-dazzle. It’s there to be sliced as needed, always delivering more than it promises. To turn the cake into a pudding, just arrange slices of the cake on a non-stick baking sheet, and warm up in a 200C/180C Fan/Gas 6 oven for 3-4 minutes a side, until caramelised and golden. Arrange a couple of slices on each person’s plate, add some fresh raspberries and a splodge of crème fraîche. 150g/5½oz marzipan (white or yellow) or almond paste, at room temperature, torn into lumps125g/4½oz soft unsalted butter1 tsp vanilla paste (or extract)50g/1¾oz caster sugar75g/2½oz plain flour (or gluten-free plain flour)¼ tsp fine sea salt1 tsp baking powder (gluten-free if necessary), alternatively use ¾ tsp if you are not using a food processor1½ tsp ground cardamom3 large free-range eggs, at room temperature 150g/5½oz marzipan (white or yellow) or almond paste, at room temperature, torn into lumps 125g/4½oz soft unsalted butter 1 tsp vanilla paste (or extract) 50g/1¾oz caster sugar 75g/2½oz plain flour (or gluten-free plain flour) ¼ tsp fine sea salt 1 tsp baking powder (gluten-free if necessary), alternatively use ¾ tsp if you are not using a food processor 1½ tsp ground cardamom 3 large free-range eggs, at room temperature Method Preheat the oven to 170C/150C Fan/Gas 3 and place a loaf-tin liner into a 10x20cm/4x8in and 5cm/2in deep 450g/1lb loaf tin, or line the bottom with parchment and butter the sides.The easiest way to make this is to put all the loaf cake ingredients into a food processor and blend until smooth, stopping to scrape down the sides a couple of times.If you don’t have a processor, then I advise you to use almond paste rather than marzipan and beat it together with the butter and vanilla until thoroughly combined, then beat in the sugar. Stir the flour, salt, baking powder (though if you’re not making this in a processor, use just ¾ teaspoon) and cardamom together. Beat the eggs into the butter mixture, one at a time, adding a third of the dried ingredients after each egg. Carry on beating when everything’s in, to make sure you have a coherent batter with no lumps of almond paste visible. Pour and scrape into the prepared tin and bake for 40 minutes (adding a loose covering of foil after 30 minutes to stop it browning any further), or until the cake is beginning to come away from the sides and a cake tester comes out clean. It runkles a little on top as it cools. Slice, and enjoy with a cup of tea. Preheat the oven to 170C/150C Fan/Gas 3 and place a loaf-tin liner into a 10x20cm/4x8in and 5cm/2in deep 450g/1lb loaf tin, or line the bottom with parchment and butter the sides. Preheat the oven to 170C/150C Fan/Gas 3 and place a loaf-tin liner into a 10x20cm/4x8in and 5cm/2in deep 450g/1lb loaf tin, or line the bottom with parchment and butter the sides. The easiest way to make this is to put all the loaf cake ingredients into a food processor and blend until smooth, stopping to scrape down the sides a couple of times. The easiest way to make this is to put all the loaf cake ingredients into a food processor and blend until smooth, stopping to scrape down the sides a couple of times. If you don’t have a processor, then I advise you to use almond paste rather than marzipan and beat it together with the butter and vanilla until thoroughly combined, then beat in the sugar. Stir the flour, salt, baking powder (though if you’re not making this in a processor, use just ¾ teaspoon) and cardamom together. Beat the eggs into the butter mixture, one at a time, adding a third of the dried ingredients after each egg. Carry on beating when everything’s in, to make sure you have a coherent batter with no lumps of almond paste visible. If you don’t have a processor, then I advise you to use almond paste rather than marzipan and beat it together with the butter and vanilla until thoroughly combined, then beat in the sugar. Stir the flour, salt, baking powder (though if you’re not making this in a processor, use just ¾ teaspoon) and cardamom together. Beat the eggs into the butter mixture, one at a time, adding a third of the dried ingredients after each egg. Carry on beating when everything’s in, to make sure you have a coherent batter with no lumps of almond paste visible. Pour and scrape into the prepared tin and bake for 40 minutes (adding a loose covering of foil after 30 minutes to stop it browning any further), or until the cake is beginning to come away from the sides and a cake tester comes out clean. It runkles a little on top as it cools. Pour and scrape into the prepared tin and bake for 40 minutes (adding a loose covering of foil after 30 minutes to stop it browning any further), or until the cake is beginning to come away from the sides and a cake tester comes out clean. It runkles a little on top as it cools. Slice, and enjoy with a cup of tea. Slice, and enjoy with a cup of tea. Recipe tips If you want this loaf to be gluten-free, replace the plain flour with rice flour or gluten-free plain flour and check that all other ingredients are labelled gluten-free, as brands vary.
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"title": "Marzipan loaf cake recipe",
"content": "An average of 4.3 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marzipan_loaf_cake_99282_16x9.jpg I love a plain cake. There is something uniquely soothing about the simple, sweet comfort it offers. And there’s a modesty about a plain cake, too: it doesn’t draw attention to itself, or seek to impress with razzle-dazzle. It’s there to be sliced as needed, always delivering more than it promises. To turn the cake into a pudding, just arrange slices of the cake on a non-stick baking sheet, and warm up in a 200C/180C Fan/Gas 6 oven for 3-4 minutes a side, until caramelised and golden. Arrange a couple of slices on each person’s plate, add some fresh raspberries and a splodge of crème fraîche. 150g/5½oz marzipan (white or yellow) or almond paste, at room temperature, torn into lumps125g/4½oz soft unsalted butter1 tsp vanilla paste (or extract)50g/1¾oz caster sugar75g/2½oz plain flour (or gluten-free plain flour)¼ tsp fine sea salt1 tsp baking powder (gluten-free if necessary), alternatively use ¾ tsp if you are not using a food processor1½ tsp ground cardamom3 large free-range eggs, at room temperature 150g/5½oz marzipan (white or yellow) or almond paste, at room temperature, torn into lumps 125g/4½oz soft unsalted butter 1 tsp vanilla paste (or extract) 50g/1¾oz caster sugar 75g/2½oz plain flour (or gluten-free plain flour) ¼ tsp fine sea salt 1 tsp baking powder (gluten-free if necessary), alternatively use ¾ tsp if you are not using a food processor 1½ tsp ground cardamom 3 large free-range eggs, at room temperature Method Preheat the oven to 170C/150C Fan/Gas 3 and place a loaf-tin liner into a 10x20cm/4x8in and 5cm/2in deep 450g/1lb loaf tin, or line the bottom with parchment and butter the sides.The easiest way to make this is to put all the loaf cake ingredients into a food processor and blend until smooth, stopping to scrape down the sides a couple of times.If you don’t have a processor, then I advise you to use almond paste rather than marzipan and beat it together with the butter and vanilla until thoroughly combined, then beat in the sugar. Stir the flour, salt, baking powder (though if you’re not making this in a processor, use just ¾ teaspoon) and cardamom together. Beat the eggs into the butter mixture, one at a time, adding a third of the dried ingredients after each egg. Carry on beating when everything’s in, to make sure you have a coherent batter with no lumps of almond paste visible. Pour and scrape into the prepared tin and bake for 40 minutes (adding a loose covering of foil after 30 minutes to stop it browning any further), or until the cake is beginning to come away from the sides and a cake tester comes out clean. It runkles a little on top as it cools. Slice, and enjoy with a cup of tea. Preheat the oven to 170C/150C Fan/Gas 3 and place a loaf-tin liner into a 10x20cm/4x8in and 5cm/2in deep 450g/1lb loaf tin, or line the bottom with parchment and butter the sides. Preheat the oven to 170C/150C Fan/Gas 3 and place a loaf-tin liner into a 10x20cm/4x8in and 5cm/2in deep 450g/1lb loaf tin, or line the bottom with parchment and butter the sides. The easiest way to make this is to put all the loaf cake ingredients into a food processor and blend until smooth, stopping to scrape down the sides a couple of times. The easiest way to make this is to put all the loaf cake ingredients into a food processor and blend until smooth, stopping to scrape down the sides a couple of times. If you don’t have a processor, then I advise you to use almond paste rather than marzipan and beat it together with the butter and vanilla until thoroughly combined, then beat in the sugar. Stir the flour, salt, baking powder (though if you’re not making this in a processor, use just ¾ teaspoon) and cardamom together. Beat the eggs into the butter mixture, one at a time, adding a third of the dried ingredients after each egg. Carry on beating when everything’s in, to make sure you have a coherent batter with no lumps of almond paste visible. If you don’t have a processor, then I advise you to use almond paste rather than marzipan and beat it together with the butter and vanilla until thoroughly combined, then beat in the sugar. Stir the flour, salt, baking powder (though if you’re not making this in a processor, use just ¾ teaspoon) and cardamom together. Beat the eggs into the butter mixture, one at a time, adding a third of the dried ingredients after each egg. Carry on beating when everything’s in, to make sure you have a coherent batter with no lumps of almond paste visible. Pour and scrape into the prepared tin and bake for 40 minutes (adding a loose covering of foil after 30 minutes to stop it browning any further), or until the cake is beginning to come away from the sides and a cake tester comes out clean. It runkles a little on top as it cools. Pour and scrape into the prepared tin and bake for 40 minutes (adding a loose covering of foil after 30 minutes to stop it browning any further), or until the cake is beginning to come away from the sides and a cake tester comes out clean. It runkles a little on top as it cools. Slice, and enjoy with a cup of tea. Slice, and enjoy with a cup of tea. Recipe tips If you want this loaf to be gluten-free, replace the plain flour with rice flour or gluten-free plain flour and check that all other ingredients are labelled gluten-free, as brands vary."
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Double chocolate tart recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/milk_and_white_chocolate_27948_16x9.jpg An incredibly indulgent and impressive chocolate tart that has not 1 or 2, but 3 chocolate layers. For this recipe you'll need a 34x10.5cm/13½x4in rectangular, loose-based tart tin. 175g/6oz plain flour, plus extra for dusting115g/4oz unsalted butter, chilled and cut into cubes2 tbsp caster sugar1 free-range egg, beaten 175g/6oz plain flour, plus extra for dusting 115g/4oz unsalted butter, chilled and cut into cubes 2 tbsp caster sugar 1 free-range egg, beaten 200g/7oz good-quality white chocolate, broken into squares100ml/3½fl oz double cream 200g/7oz good-quality white chocolate, broken into squares 100ml/3½fl oz double cream 200g/7oz good-quality milk or dark chocolate, broken into squares150ml/5fl oz double cream 200g/7oz good-quality milk or dark chocolate, broken into squares 150ml/5fl oz double cream 50g/1¾oz good-quality white chocolate, broken into squares 50g/1¾oz good-quality white chocolate, broken into squares 150g/5½oz good-quality milk chocolate25g/1oz butter125ml/4fl oz double cream1 tbsp caster sugar 1 tbsp amaretto liqueurpinch sea salt210g/7oz marzipan 150g/5½oz good-quality milk chocolate 25g/1oz butter 125ml/4fl oz double cream 1 tbsp caster sugar 1 tbsp amaretto liqueur pinch sea salt 210g/7oz marzipan Method To make the pastry, put the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. With the motor running at a medium speed, add the beaten egg and blend until the mixture starts to form into a ball.Dust a large sheet of baking paper with flour and place the pastry ball on top. Roll the dough into a sausage shape, about 2cm/¾in shorter than the length of the tin. Roll out the dough with a floured rolling pin into a circle, until roughly 4cm/1½in larger on all sides than the tin. Carefully lift the pastry into the tin and gently press into the base and sides, leaving any excess pastry overhanging (reserve the baking paper for later). Prick the base lightly with a fork and refrigerate for 1 hour.Preheat the oven to 200C/180C Fan/Gas 6. Place the tart tin on a baking tray. Place the reserved baking paper on top of the tart and fill with baking beans or uncooked rice. Bake for 20 minutes. Remove the baking paper and beans then bake again for 5–10 minutes, or until the pastry is cooked and very lightly browned. Carefully trim away any excess pastry with a sharp knife.To make the white chocolate filling, melt the white chocolate with half the cream in a heatproof bowl over a saucepan of gently simmering water (be careful not to let the bowl touch the water). Remove from the heat while there are still some lumps remaining and stir until smooth. Stir in the rest of the cream and pour onto the cooked pastry base. Smooth the surface and refrigerate for 1 hour until set.For the milk chocolate filling, prepare in the same way as the white chocolate filling then pour it over the white chocolate filling. Smooth the surface and refrigerate for 1 hour until set. Very carefully remove the tart from the tin and slide it onto a serving platter. For the topping, melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Drizzle all over the tart with a teaspoon. Leave to set. To make the marzipan balls, melt the chocolate in a bowl over a saucepan of gently simmering water. In a separate saucepan, heat the butter, cream, sugar, amaretto and salt and stir until combined. Remove from the heat and stir in the melted chocolate. Divide and shape the marzipan into 12 balls and dip them into the chocolate sauce. Leave them to set on a baking tray at room temperature. Arrange the marzipan balls on top of the tart and leave to rest in a cool place for about least an hour before serving. To make the pastry, put the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. With the motor running at a medium speed, add the beaten egg and blend until the mixture starts to form into a ball. To make the pastry, put the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. With the motor running at a medium speed, add the beaten egg and blend until the mixture starts to form into a ball. Dust a large sheet of baking paper with flour and place the pastry ball on top. Roll the dough into a sausage shape, about 2cm/¾in shorter than the length of the tin. Roll out the dough with a floured rolling pin into a circle, until roughly 4cm/1½in larger on all sides than the tin. Carefully lift the pastry into the tin and gently press into the base and sides, leaving any excess pastry overhanging (reserve the baking paper for later). Prick the base lightly with a fork and refrigerate for 1 hour. Dust a large sheet of baking paper with flour and place the pastry ball on top. Roll the dough into a sausage shape, about 2cm/¾in shorter than the length of the tin. Roll out the dough with a floured rolling pin into a circle, until roughly 4cm/1½in larger on all sides than the tin. Carefully lift the pastry into the tin and gently press into the base and sides, leaving any excess pastry overhanging (reserve the baking paper for later). Prick the base lightly with a fork and refrigerate for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Place the tart tin on a baking tray. Place the reserved baking paper on top of the tart and fill with baking beans or uncooked rice. Bake for 20 minutes. Remove the baking paper and beans then bake again for 5–10 minutes, or until the pastry is cooked and very lightly browned. Carefully trim away any excess pastry with a sharp knife. Preheat the oven to 200C/180C Fan/Gas 6. Place the tart tin on a baking tray. Place the reserved baking paper on top of the tart and fill with baking beans or uncooked rice. Bake for 20 minutes. Remove the baking paper and beans then bake again for 5–10 minutes, or until the pastry is cooked and very lightly browned. Carefully trim away any excess pastry with a sharp knife. To make the white chocolate filling, melt the white chocolate with half the cream in a heatproof bowl over a saucepan of gently simmering water (be careful not to let the bowl touch the water). Remove from the heat while there are still some lumps remaining and stir until smooth. Stir in the rest of the cream and pour onto the cooked pastry base. Smooth the surface and refrigerate for 1 hour until set. To make the white chocolate filling, melt the white chocolate with half the cream in a heatproof bowl over a saucepan of gently simmering water (be careful not to let the bowl touch the water). Remove from the heat while there are still some lumps remaining and stir until smooth. Stir in the rest of the cream and pour onto the cooked pastry base. Smooth the surface and refrigerate for 1 hour until set. For the milk chocolate filling, prepare in the same way as the white chocolate filling then pour it over the white chocolate filling. Smooth the surface and refrigerate for 1 hour until set. Very carefully remove the tart from the tin and slide it onto a serving platter. For the milk chocolate filling, prepare in the same way as the white chocolate filling then pour it over the white chocolate filling. Smooth the surface and refrigerate for 1 hour until set. Very carefully remove the tart from the tin and slide it onto a serving platter. For the topping, melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Drizzle all over the tart with a teaspoon. Leave to set. For the topping, melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Drizzle all over the tart with a teaspoon. Leave to set. To make the marzipan balls, melt the chocolate in a bowl over a saucepan of gently simmering water. In a separate saucepan, heat the butter, cream, sugar, amaretto and salt and stir until combined. Remove from the heat and stir in the melted chocolate. Divide and shape the marzipan into 12 balls and dip them into the chocolate sauce. Leave them to set on a baking tray at room temperature. Arrange the marzipan balls on top of the tart and leave to rest in a cool place for about least an hour before serving. To make the marzipan balls, melt the chocolate in a bowl over a saucepan of gently simmering water. In a separate saucepan, heat the butter, cream, sugar, amaretto and salt and stir until combined. Remove from the heat and stir in the melted chocolate. Divide and shape the marzipan into 12 balls and dip them into the chocolate sauce. Leave them to set on a baking tray at room temperature. Arrange the marzipan balls on top of the tart and leave to rest in a cool place for about least an hour before serving.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/milk_and_white_chocolate_27948",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Double chocolate tart recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/milk_and_white_chocolate_27948_16x9.jpg An incredibly indulgent and impressive chocolate tart that has not 1 or 2, but 3 chocolate layers. For this recipe you'll need a 34x10.5cm/13½x4in rectangular, loose-based tart tin. 175g/6oz plain flour, plus extra for dusting115g/4oz unsalted butter, chilled and cut into cubes2 tbsp caster sugar1 free-range egg, beaten 175g/6oz plain flour, plus extra for dusting 115g/4oz unsalted butter, chilled and cut into cubes 2 tbsp caster sugar 1 free-range egg, beaten 200g/7oz good-quality white chocolate, broken into squares100ml/3½fl oz double cream 200g/7oz good-quality white chocolate, broken into squares 100ml/3½fl oz double cream 200g/7oz good-quality milk or dark chocolate, broken into squares150ml/5fl oz double cream 200g/7oz good-quality milk or dark chocolate, broken into squares 150ml/5fl oz double cream 50g/1¾oz good-quality white chocolate, broken into squares 50g/1¾oz good-quality white chocolate, broken into squares 150g/5½oz good-quality milk chocolate25g/1oz butter125ml/4fl oz double cream1 tbsp caster sugar 1 tbsp amaretto liqueurpinch sea salt210g/7oz marzipan 150g/5½oz good-quality milk chocolate 25g/1oz butter 125ml/4fl oz double cream 1 tbsp caster sugar 1 tbsp amaretto liqueur pinch sea salt 210g/7oz marzipan Method To make the pastry, put the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. With the motor running at a medium speed, add the beaten egg and blend until the mixture starts to form into a ball.Dust a large sheet of baking paper with flour and place the pastry ball on top. Roll the dough into a sausage shape, about 2cm/¾in shorter than the length of the tin. Roll out the dough with a floured rolling pin into a circle, until roughly 4cm/1½in larger on all sides than the tin. Carefully lift the pastry into the tin and gently press into the base and sides, leaving any excess pastry overhanging (reserve the baking paper for later). Prick the base lightly with a fork and refrigerate for 1 hour.Preheat the oven to 200C/180C Fan/Gas 6. Place the tart tin on a baking tray. Place the reserved baking paper on top of the tart and fill with baking beans or uncooked rice. Bake for 20 minutes. Remove the baking paper and beans then bake again for 5–10 minutes, or until the pastry is cooked and very lightly browned. Carefully trim away any excess pastry with a sharp knife.To make the white chocolate filling, melt the white chocolate with half the cream in a heatproof bowl over a saucepan of gently simmering water (be careful not to let the bowl touch the water). Remove from the heat while there are still some lumps remaining and stir until smooth. Stir in the rest of the cream and pour onto the cooked pastry base. Smooth the surface and refrigerate for 1 hour until set.For the milk chocolate filling, prepare in the same way as the white chocolate filling then pour it over the white chocolate filling. Smooth the surface and refrigerate for 1 hour until set. Very carefully remove the tart from the tin and slide it onto a serving platter. For the topping, melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Drizzle all over the tart with a teaspoon. Leave to set. To make the marzipan balls, melt the chocolate in a bowl over a saucepan of gently simmering water. In a separate saucepan, heat the butter, cream, sugar, amaretto and salt and stir until combined. Remove from the heat and stir in the melted chocolate. Divide and shape the marzipan into 12 balls and dip them into the chocolate sauce. Leave them to set on a baking tray at room temperature. Arrange the marzipan balls on top of the tart and leave to rest in a cool place for about least an hour before serving. To make the pastry, put the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. With the motor running at a medium speed, add the beaten egg and blend until the mixture starts to form into a ball. To make the pastry, put the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. With the motor running at a medium speed, add the beaten egg and blend until the mixture starts to form into a ball. Dust a large sheet of baking paper with flour and place the pastry ball on top. Roll the dough into a sausage shape, about 2cm/¾in shorter than the length of the tin. Roll out the dough with a floured rolling pin into a circle, until roughly 4cm/1½in larger on all sides than the tin. Carefully lift the pastry into the tin and gently press into the base and sides, leaving any excess pastry overhanging (reserve the baking paper for later). Prick the base lightly with a fork and refrigerate for 1 hour. Dust a large sheet of baking paper with flour and place the pastry ball on top. Roll the dough into a sausage shape, about 2cm/¾in shorter than the length of the tin. Roll out the dough with a floured rolling pin into a circle, until roughly 4cm/1½in larger on all sides than the tin. Carefully lift the pastry into the tin and gently press into the base and sides, leaving any excess pastry overhanging (reserve the baking paper for later). Prick the base lightly with a fork and refrigerate for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Place the tart tin on a baking tray. Place the reserved baking paper on top of the tart and fill with baking beans or uncooked rice. Bake for 20 minutes. Remove the baking paper and beans then bake again for 5–10 minutes, or until the pastry is cooked and very lightly browned. Carefully trim away any excess pastry with a sharp knife. Preheat the oven to 200C/180C Fan/Gas 6. Place the tart tin on a baking tray. Place the reserved baking paper on top of the tart and fill with baking beans or uncooked rice. Bake for 20 minutes. Remove the baking paper and beans then bake again for 5–10 minutes, or until the pastry is cooked and very lightly browned. Carefully trim away any excess pastry with a sharp knife. To make the white chocolate filling, melt the white chocolate with half the cream in a heatproof bowl over a saucepan of gently simmering water (be careful not to let the bowl touch the water). Remove from the heat while there are still some lumps remaining and stir until smooth. Stir in the rest of the cream and pour onto the cooked pastry base. Smooth the surface and refrigerate for 1 hour until set. To make the white chocolate filling, melt the white chocolate with half the cream in a heatproof bowl over a saucepan of gently simmering water (be careful not to let the bowl touch the water). Remove from the heat while there are still some lumps remaining and stir until smooth. Stir in the rest of the cream and pour onto the cooked pastry base. Smooth the surface and refrigerate for 1 hour until set. For the milk chocolate filling, prepare in the same way as the white chocolate filling then pour it over the white chocolate filling. Smooth the surface and refrigerate for 1 hour until set. Very carefully remove the tart from the tin and slide it onto a serving platter. For the milk chocolate filling, prepare in the same way as the white chocolate filling then pour it over the white chocolate filling. Smooth the surface and refrigerate for 1 hour until set. Very carefully remove the tart from the tin and slide it onto a serving platter. For the topping, melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Drizzle all over the tart with a teaspoon. Leave to set. For the topping, melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Drizzle all over the tart with a teaspoon. Leave to set. To make the marzipan balls, melt the chocolate in a bowl over a saucepan of gently simmering water. In a separate saucepan, heat the butter, cream, sugar, amaretto and salt and stir until combined. Remove from the heat and stir in the melted chocolate. Divide and shape the marzipan into 12 balls and dip them into the chocolate sauce. Leave them to set on a baking tray at room temperature. Arrange the marzipan balls on top of the tart and leave to rest in a cool place for about least an hour before serving. To make the marzipan balls, melt the chocolate in a bowl over a saucepan of gently simmering water. In a separate saucepan, heat the butter, cream, sugar, amaretto and salt and stir until combined. Remove from the heat and stir in the melted chocolate. Divide and shape the marzipan into 12 balls and dip them into the chocolate sauce. Leave them to set on a baking tray at room temperature. Arrange the marzipan balls on top of the tart and leave to rest in a cool place for about least an hour before serving."
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54993e32f69fcc8e38b3c01814bd014ef533aab3d1e0e69f094b5f2c7c6217e2
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Easter cake recipe
Easter simnel cake An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_simnel_cake_82449_16x9.jpg Simnel cake was traditionally given by servant girls to their mothers when they returned home on Mothering Sunday and it's now become a classic Easter cake. 100g/3½oz glacé cherries225g/8oz butter, softened, plus extra for greasing225g/8oz light muscovado sugar4 large free-range eggs225g/8oz self-raising flour225g/8oz sultanas100g/3½oz currants50g/2oz chopped candied peel2 lemons, grated zest only 2 tsp ground mixed spice 100g/3½oz glacé cherries 225g/8oz butter, softened, plus extra for greasing 225g/8oz light muscovado sugar 4 large free-range eggs 225g/8oz self-raising flour 225g/8oz sultanas 100g/3½oz currants 50g/2oz chopped candied peel 2 lemons, grated zest only 2 tsp ground mixed spice 450g/1lb marzipan1–2 tbsp apricot jam, warmedbeaten free-range egg, for glazing 450g/1lb marzipan 1–2 tbsp apricot jam, warmed beaten free-range egg, for glazing Method Preheat the oven to 150C/130C Fan/Gas 2. Grease and line a 20cm/8in cake tin. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin.Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.Bake in the preheated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after 1 hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the paper and finish cooling on a wire rack.When the cake is cool, brush the top with the apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted. Preheat the oven to 150C/130C Fan/Gas 2. Grease and line a 20cm/8in cake tin. Preheat the oven to 150C/130C Fan/Gas 2. Grease and line a 20cm/8in cake tin. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin. Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface. Bake in the preheated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after 1 hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the paper and finish cooling on a wire rack. Bake in the preheated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after 1 hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the paper and finish cooling on a wire rack. When the cake is cool, brush the top with the apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. When the cake is cool, brush the top with the apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted.
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"url": "https://www.bbc.co.uk/food/recipes/easter_simnel_cake_82449",
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"delivery_version": "v1.0",
"title": "Easter cake recipe",
"content": "Easter simnel cake An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_simnel_cake_82449_16x9.jpg Simnel cake was traditionally given by servant girls to their mothers when they returned home on Mothering Sunday and it's now become a classic Easter cake. 100g/3½oz glacé cherries225g/8oz butter, softened, plus extra for greasing225g/8oz light muscovado sugar4 large free-range eggs225g/8oz self-raising flour225g/8oz sultanas100g/3½oz currants50g/2oz chopped candied peel2 lemons, grated zest only 2 tsp ground mixed spice 100g/3½oz glacé cherries 225g/8oz butter, softened, plus extra for greasing 225g/8oz light muscovado sugar 4 large free-range eggs 225g/8oz self-raising flour 225g/8oz sultanas 100g/3½oz currants 50g/2oz chopped candied peel 2 lemons, grated zest only 2 tsp ground mixed spice 450g/1lb marzipan1–2 tbsp apricot jam, warmedbeaten free-range egg, for glazing 450g/1lb marzipan 1–2 tbsp apricot jam, warmed beaten free-range egg, for glazing Method Preheat the oven to 150C/130C Fan/Gas 2. Grease and line a 20cm/8in cake tin. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin.Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.Bake in the preheated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after 1 hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the paper and finish cooling on a wire rack.When the cake is cool, brush the top with the apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted. Preheat the oven to 150C/130C Fan/Gas 2. Grease and line a 20cm/8in cake tin. Preheat the oven to 150C/130C Fan/Gas 2. Grease and line a 20cm/8in cake tin. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin. Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half the mixture into the prepared tin. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface. Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface. Bake in the preheated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after 1 hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the paper and finish cooling on a wire rack. Bake in the preheated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after 1 hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the paper and finish cooling on a wire rack. When the cake is cool, brush the top with the apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. When the cake is cool, brush the top with the apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted."
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00eebd4413ee9f1faebd9d7f6d5adbd892da1ff7e334e5d5b98e92616e87bcdd
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Mary Berry's mince pies recipe
An average of 4.1 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mincemeat_and_orange_21941_16x9.jpg Mary Berry's mince pies will win any Christmas get-together. These Christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour. Equipment and preparation: for this recipe you will need a 12-hole muffin tin and 8cm/3in fluted pastry cutter. 175g/6oz plain flour75g/2½oz cold butter, cubed25g/1oz icing sugar, plus extra for dusting1 large orange, grated zest only1 free-range egg, beaten 175g/6oz plain flour 75g/2½oz cold butter, cubed 25g/1oz icing sugar, plus extra for dusting 1 large orange, grated zest only 1 free-range egg, beaten 250g/9oz good-quality ready-made mincemeat100g/3½oz ready-to-eat dried apricots, finely chopped (do this in a food processor if you're short on time)125g/4oz uncoloured marzipan, grated 250g/9oz good-quality ready-made mincemeat 100g/3½oz ready-to-eat dried apricots, finely chopped (do this in a food processor if you're short on time) 125g/4oz uncoloured marzipan, grated Method Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up. For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips. Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm. When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky).Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork.For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases. Top each tart with some of the grated marzipan.Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Dust with icing sugar and serve warm. Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up. Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up. For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips. For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips. Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm. Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm. When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky). When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky). Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork. Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork. For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases. Top each tart with some of the grated marzipan. For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases. Top each tart with some of the grated marzipan. Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Dust with icing sugar and serve warm. Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Dust with icing sugar and serve warm. Recipe tips Tip 1: To give the tarts a stronger orange flavour, you could add half of the orange zest to the pastry and half to the filling. Tip 2: Chill the marzipan in the fridge to make it easier to grate. Tip 3: These tarts can be make up to 3 days in advance and stored in an airtight container. They can also be wrapped in cling film and aluminium foil and frozen for up to 2 months.
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"title": "Mary Berry's mince pies recipe",
"content": "An average of 4.1 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mincemeat_and_orange_21941_16x9.jpg Mary Berry's mince pies will win any Christmas get-together. These Christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour. Equipment and preparation: for this recipe you will need a 12-hole muffin tin and 8cm/3in fluted pastry cutter. 175g/6oz plain flour75g/2½oz cold butter, cubed25g/1oz icing sugar, plus extra for dusting1 large orange, grated zest only1 free-range egg, beaten 175g/6oz plain flour 75g/2½oz cold butter, cubed 25g/1oz icing sugar, plus extra for dusting 1 large orange, grated zest only 1 free-range egg, beaten 250g/9oz good-quality ready-made mincemeat100g/3½oz ready-to-eat dried apricots, finely chopped (do this in a food processor if you're short on time)125g/4oz uncoloured marzipan, grated 250g/9oz good-quality ready-made mincemeat 100g/3½oz ready-to-eat dried apricots, finely chopped (do this in a food processor if you're short on time) 125g/4oz uncoloured marzipan, grated Method Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up. For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips. Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm. When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky).Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork.For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases. Top each tart with some of the grated marzipan.Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Dust with icing sugar and serve warm. Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up. Preheat the oven to 200C/180C Fan/Gas 6 and place a baking sheet inside to heat up. For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips. For the pastry, either pulse the flour and butter in a food processor until the mixture resembles breadcrumbs, or rub the flour and butter together in a large bowl using your fingertips. Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm. Stir in the icing sugar and orange zest, then stir in the beaten egg and mix until the ingredients just come together as a dough. Wrap the dough in greaseproof paper and chill in the fridge for 10-15 minutes, or until firm. When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky). When the pastry has rested, unwrap it. Place the greaseproof paper on a work surface and lightly dust with icing sugar. Place the dough on top, dust with icing sugar, then cover with another sheet of greaseproof paper. Roll the pastry between the sheets of greaseproof paper to a thickness of 1-2mm. (If you are confident rolling out pastry you do not need to use the greaseproof paper, but it does help prevent the pastry tearing if the dough is a little sticky). Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork. Stamp 12 rounds from the pastry using a 8cm/3in fluted pastry cutter. (Any leftover pastry can be frozen and used to make jam tarts.) Line each hole of the muffin tin with one of the pastry rounds and prick the base of each with a fork. For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases. Top each tart with some of the grated marzipan. For the filling, mix the mincemeat with the chopped apricots until well combined. Divide the mixture equally among the pastry cases. Top each tart with some of the grated marzipan. Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Dust with icing sugar and serve warm. Slide the muffin tin onto the hot baking sheet and bake in the oven for 12-15 minutes, or until golden-brown and crisp. Dust with icing sugar and serve warm. Recipe tips Tip 1: To give the tarts a stronger orange flavour, you could add half of the orange zest to the pastry and half to the filling. Tip 2: Chill the marzipan in the fridge to make it easier to grate. Tip 3: These tarts can be make up to 3 days in advance and stored in an airtight container. They can also be wrapped in cling film and aluminium foil and frozen for up to 2 months."
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f0dbbf480dd7e21bb27e2d5459fc00a38f892214d160f8f57908676ceb9f14fe
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Pork egg fu yung recipe
An average of 4.0 out of 5 stars from 3 ratings Pork egg fu yung is a hearty Chinese-style omelette perfect for a midweek supper. As with a lot of Chinese food, the preparation takes a little time but means the cooking is quick and easy. Add a side dish of stir-fried vegetables or lime and ginger slaw to boost your veggie intake. 2 tbsp vegetable or groundnut oil150g/5½oz pork mince4 spring onions, finely chopped2 garlic cloves, finely chopped3cm/1¼in piece fresh root ginger, finely chopped2 tbsp soy sauce1 tbsp mirin½ tsp toasted sesame oil150g/5½oz raw prawns, roughly chopped100g/3½oz fresh beansprouts, cut in half1 carrot, peeled and shreddedsmall bunch coriander, chopped6 free-range eggs, beatensalt and freshly ground black pepper 2 tbsp vegetable or groundnut oil 150g/5½oz pork mince 4 spring onions, finely chopped 2 garlic cloves, finely chopped 3cm/1¼in piece fresh root ginger, finely chopped 2 tbsp soy sauce 1 tbsp mirin ½ tsp toasted sesame oil 150g/5½oz raw prawns, roughly chopped 100g/3½oz fresh beansprouts, cut in half 1 carrot, peeled and shredded small bunch coriander, chopped 6 free-range eggs, beaten salt and freshly ground black pepper 300ml/½ pint chicken stock2 tbsp soy sauce2 tbsp oyster sauce2 garlic cloves, finely chopped3cm/1¼in piece fresh root ginger, finely chopped½ tsp dried chilli flakes¼ tsp brown sugar1 tsp cornflour 300ml/½ pint chicken stock 2 tbsp soy sauce 2 tbsp oyster sauce 2 garlic cloves, finely chopped 3cm/1¼in piece fresh root ginger, finely chopped ½ tsp dried chilli flakes ¼ tsp brown sugar 1 tsp cornflour Method If you want to make a sauce to serve with the omelette, put the chicken stock in a saucepan with the soy sauce, oyster sauce, garlic, ginger, chilli flakes and sugar. Stir over a low heat to heat through. Mix the cornflour with a little water to make a smooth paste, then pour this into the sauce and stir until the sauce has very slightly thickened. Taste and adjust the seasoning if necessary. Keep warm.To make the omelette, heat half the oil in a frying pan over a high heat. When hot, add the pork mince, spring onions, garlic and ginger and fry quickly until the pork is browned all over and just cooked through. Pour in the soy sauce, mirin and 2 tablespoons of water. Simmer for a couple of minutes, then drizzle over the sesame oil. Remove from the heat and leave to cool a little.Put the prawns, beansprouts, carrot and coriander in a bowl. Add the eggs and season with salt and pepper. Stir in the pork mixture. Set aside.To cook the omelette, heat the grill to a medium setting. Heat the remaining oil in a large frying pan, then pour in all the mixture and cook until the underside is well browned. Transfer to the grill to finish cooking. Cut the omelette into quarters and serve with the sauce, if using. If you want to make a sauce to serve with the omelette, put the chicken stock in a saucepan with the soy sauce, oyster sauce, garlic, ginger, chilli flakes and sugar. Stir over a low heat to heat through. Mix the cornflour with a little water to make a smooth paste, then pour this into the sauce and stir until the sauce has very slightly thickened. Taste and adjust the seasoning if necessary. Keep warm. If you want to make a sauce to serve with the omelette, put the chicken stock in a saucepan with the soy sauce, oyster sauce, garlic, ginger, chilli flakes and sugar. Stir over a low heat to heat through. Mix the cornflour with a little water to make a smooth paste, then pour this into the sauce and stir until the sauce has very slightly thickened. Taste and adjust the seasoning if necessary. Keep warm. To make the omelette, heat half the oil in a frying pan over a high heat. When hot, add the pork mince, spring onions, garlic and ginger and fry quickly until the pork is browned all over and just cooked through. Pour in the soy sauce, mirin and 2 tablespoons of water. Simmer for a couple of minutes, then drizzle over the sesame oil. Remove from the heat and leave to cool a little. To make the omelette, heat half the oil in a frying pan over a high heat. When hot, add the pork mince, spring onions, garlic and ginger and fry quickly until the pork is browned all over and just cooked through. Pour in the soy sauce, mirin and 2 tablespoons of water. Simmer for a couple of minutes, then drizzle over the sesame oil. Remove from the heat and leave to cool a little. Put the prawns, beansprouts, carrot and coriander in a bowl. Add the eggs and season with salt and pepper. Stir in the pork mixture. Set aside. Put the prawns, beansprouts, carrot and coriander in a bowl. Add the eggs and season with salt and pepper. Stir in the pork mixture. Set aside. To cook the omelette, heat the grill to a medium setting. Heat the remaining oil in a large frying pan, then pour in all the mixture and cook until the underside is well browned. Transfer to the grill to finish cooking. To cook the omelette, heat the grill to a medium setting. Heat the remaining oil in a large frying pan, then pour in all the mixture and cook until the underside is well browned. Transfer to the grill to finish cooking. Cut the omelette into quarters and serve with the sauce, if using. Cut the omelette into quarters and serve with the sauce, if using.
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"title": "Pork egg fu yung recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings Pork egg fu yung is a hearty Chinese-style omelette perfect for a midweek supper. As with a lot of Chinese food, the preparation takes a little time but means the cooking is quick and easy. Add a side dish of stir-fried vegetables or lime and ginger slaw to boost your veggie intake. 2 tbsp vegetable or groundnut oil150g/5½oz pork mince4 spring onions, finely chopped2 garlic cloves, finely chopped3cm/1¼in piece fresh root ginger, finely chopped2 tbsp soy sauce1 tbsp mirin½ tsp toasted sesame oil150g/5½oz raw prawns, roughly chopped100g/3½oz fresh beansprouts, cut in half1 carrot, peeled and shreddedsmall bunch coriander, chopped6 free-range eggs, beatensalt and freshly ground black pepper 2 tbsp vegetable or groundnut oil 150g/5½oz pork mince 4 spring onions, finely chopped 2 garlic cloves, finely chopped 3cm/1¼in piece fresh root ginger, finely chopped 2 tbsp soy sauce 1 tbsp mirin ½ tsp toasted sesame oil 150g/5½oz raw prawns, roughly chopped 100g/3½oz fresh beansprouts, cut in half 1 carrot, peeled and shredded small bunch coriander, chopped 6 free-range eggs, beaten salt and freshly ground black pepper 300ml/½ pint chicken stock2 tbsp soy sauce2 tbsp oyster sauce2 garlic cloves, finely chopped3cm/1¼in piece fresh root ginger, finely chopped½ tsp dried chilli flakes¼ tsp brown sugar1 tsp cornflour 300ml/½ pint chicken stock 2 tbsp soy sauce 2 tbsp oyster sauce 2 garlic cloves, finely chopped 3cm/1¼in piece fresh root ginger, finely chopped ½ tsp dried chilli flakes ¼ tsp brown sugar 1 tsp cornflour Method If you want to make a sauce to serve with the omelette, put the chicken stock in a saucepan with the soy sauce, oyster sauce, garlic, ginger, chilli flakes and sugar. Stir over a low heat to heat through. Mix the cornflour with a little water to make a smooth paste, then pour this into the sauce and stir until the sauce has very slightly thickened. Taste and adjust the seasoning if necessary. Keep warm.To make the omelette, heat half the oil in a frying pan over a high heat. When hot, add the pork mince, spring onions, garlic and ginger and fry quickly until the pork is browned all over and just cooked through. Pour in the soy sauce, mirin and 2 tablespoons of water. Simmer for a couple of minutes, then drizzle over the sesame oil. Remove from the heat and leave to cool a little.Put the prawns, beansprouts, carrot and coriander in a bowl. Add the eggs and season with salt and pepper. Stir in the pork mixture. Set aside.To cook the omelette, heat the grill to a medium setting. Heat the remaining oil in a large frying pan, then pour in all the mixture and cook until the underside is well browned. Transfer to the grill to finish cooking. Cut the omelette into quarters and serve with the sauce, if using. If you want to make a sauce to serve with the omelette, put the chicken stock in a saucepan with the soy sauce, oyster sauce, garlic, ginger, chilli flakes and sugar. Stir over a low heat to heat through. Mix the cornflour with a little water to make a smooth paste, then pour this into the sauce and stir until the sauce has very slightly thickened. Taste and adjust the seasoning if necessary. Keep warm. If you want to make a sauce to serve with the omelette, put the chicken stock in a saucepan with the soy sauce, oyster sauce, garlic, ginger, chilli flakes and sugar. Stir over a low heat to heat through. Mix the cornflour with a little water to make a smooth paste, then pour this into the sauce and stir until the sauce has very slightly thickened. Taste and adjust the seasoning if necessary. Keep warm. To make the omelette, heat half the oil in a frying pan over a high heat. When hot, add the pork mince, spring onions, garlic and ginger and fry quickly until the pork is browned all over and just cooked through. Pour in the soy sauce, mirin and 2 tablespoons of water. Simmer for a couple of minutes, then drizzle over the sesame oil. Remove from the heat and leave to cool a little. To make the omelette, heat half the oil in a frying pan over a high heat. When hot, add the pork mince, spring onions, garlic and ginger and fry quickly until the pork is browned all over and just cooked through. Pour in the soy sauce, mirin and 2 tablespoons of water. Simmer for a couple of minutes, then drizzle over the sesame oil. Remove from the heat and leave to cool a little. Put the prawns, beansprouts, carrot and coriander in a bowl. Add the eggs and season with salt and pepper. Stir in the pork mixture. Set aside. Put the prawns, beansprouts, carrot and coriander in a bowl. Add the eggs and season with salt and pepper. Stir in the pork mixture. Set aside. To cook the omelette, heat the grill to a medium setting. Heat the remaining oil in a large frying pan, then pour in all the mixture and cook until the underside is well browned. Transfer to the grill to finish cooking. To cook the omelette, heat the grill to a medium setting. Heat the remaining oil in a large frying pan, then pour in all the mixture and cook until the underside is well browned. Transfer to the grill to finish cooking. Cut the omelette into quarters and serve with the sauce, if using. Cut the omelette into quarters and serve with the sauce, if using."
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975c5d86b2c5b06e9242fddf88275640d7caa992f42139efa6bafa894fa6fd67
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Smoked salmon omelette recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedsalmonomelette_93229_16x9.jpg Raymond Blanc shows you how to make a perfect omelette with smoked salmon in only three minutes. 3 free-range eggsSalt and freshly ground black pepper15g/½oz unsalted butter40g/1½oz smoked salmon, roughly chopped½ tsp olive oil 3 free-range eggs Salt and freshly ground black pepper 15g/½oz unsalted butter 40g/1½oz smoked salmon, roughly chopped ½ tsp olive oil Method Gently beat the eggs together in a mixing bowl and season with salt and freshly ground black pepper.Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre.Place half of the smoked salmon into the centre of the omelette and cook for 30 seconds.Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, rolling it up as you go. Brush the omelette with melted butter, add a few slices of smoked salmon along the top. Sprinkle with chopped chives and serve. Gently beat the eggs together in a mixing bowl and season with salt and freshly ground black pepper. Gently beat the eggs together in a mixing bowl and season with salt and freshly ground black pepper. Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre. Repeat the process until the eggs have just set but the omelette is still soft in the centre. Place half of the smoked salmon into the centre of the omelette and cook for 30 seconds. Place half of the smoked salmon into the centre of the omelette and cook for 30 seconds. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, rolling it up as you go. Brush the omelette with melted butter, add a few slices of smoked salmon along the top. Sprinkle with chopped chives and serve. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, rolling it up as you go. Brush the omelette with melted butter, add a few slices of smoked salmon along the top. Sprinkle with chopped chives and serve.
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"title": "Smoked salmon omelette recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedsalmonomelette_93229_16x9.jpg Raymond Blanc shows you how to make a perfect omelette with smoked salmon in only three minutes. 3 free-range eggsSalt and freshly ground black pepper15g/½oz unsalted butter40g/1½oz smoked salmon, roughly chopped½ tsp olive oil 3 free-range eggs Salt and freshly ground black pepper 15g/½oz unsalted butter 40g/1½oz smoked salmon, roughly chopped ½ tsp olive oil Method Gently beat the eggs together in a mixing bowl and season with salt and freshly ground black pepper.Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre.Place half of the smoked salmon into the centre of the omelette and cook for 30 seconds.Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, rolling it up as you go. Brush the omelette with melted butter, add a few slices of smoked salmon along the top. Sprinkle with chopped chives and serve. Gently beat the eggs together in a mixing bowl and season with salt and freshly ground black pepper. Gently beat the eggs together in a mixing bowl and season with salt and freshly ground black pepper. Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre. Repeat the process until the eggs have just set but the omelette is still soft in the centre. Place half of the smoked salmon into the centre of the omelette and cook for 30 seconds. Place half of the smoked salmon into the centre of the omelette and cook for 30 seconds. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, rolling it up as you go. Brush the omelette with melted butter, add a few slices of smoked salmon along the top. Sprinkle with chopped chives and serve. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, rolling it up as you go. Brush the omelette with melted butter, add a few slices of smoked salmon along the top. Sprinkle with chopped chives and serve."
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Spinach and ricotta omelette recipe
An average of 5.0 out of 5 stars from 5 ratings This spinach and ricotta omelette is a quick and delicious lunch. Season the eggs well for the best results. Make as part of our student budget meal plan, or whenever you need a easy satisfying meal. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 401 kcal, 22.9g protein, 0.9g carbohydrate (of which 0.9g sugars), 33.8g fat (of which 16.8g saturates), 0.4g fibre and 0.68g salt. 2 free-range eggs20g/¾oz butterhandful spinach40g/1½oz ricottasalt and freshly ground black pepperfew basil leaves, to garnish 2 free-range eggs 20g/¾oz butter handful spinach 40g/1½oz ricotta salt and freshly ground black pepper few basil leaves, to garnish Method Whisk the eggs in a small bowl until frothy and season with salt and pepper. Heat the butter in a small frying pan, add the spinach and allow to wilt slightly. Transfer the spinach to a small bowl, leaving the melted butter in the pan, and add the ricotta to the bowl. Mix together and season with salt and pepper. Place the frying pan over a medium–high heat and add the beaten eggs. Cook for 30 seconds or until the base is set. Use a spatula to pull the edges of the omelette towards the centre slightly and allow the runny egg to flow into the gaps.Tip the spinach and ricotta mixture on one side of the omelette and fold the other half over. Transfer to a plate, garnish with fresh basil and eat immediately. Whisk the eggs in a small bowl until frothy and season with salt and pepper. Whisk the eggs in a small bowl until frothy and season with salt and pepper. Heat the butter in a small frying pan, add the spinach and allow to wilt slightly. Transfer the spinach to a small bowl, leaving the melted butter in the pan, and add the ricotta to the bowl. Mix together and season with salt and pepper. Heat the butter in a small frying pan, add the spinach and allow to wilt slightly. Transfer the spinach to a small bowl, leaving the melted butter in the pan, and add the ricotta to the bowl. Mix together and season with salt and pepper. Place the frying pan over a medium–high heat and add the beaten eggs. Cook for 30 seconds or until the base is set. Use a spatula to pull the edges of the omelette towards the centre slightly and allow the runny egg to flow into the gaps. Place the frying pan over a medium–high heat and add the beaten eggs. Cook for 30 seconds or until the base is set. Use a spatula to pull the edges of the omelette towards the centre slightly and allow the runny egg to flow into the gaps. Tip the spinach and ricotta mixture on one side of the omelette and fold the other half over. Transfer to a plate, garnish with fresh basil and eat immediately. Tip the spinach and ricotta mixture on one side of the omelette and fold the other half over. Transfer to a plate, garnish with fresh basil and eat immediately. Recipe tips If you’re following the budget student meal plan, tomorrow’s dinner is leftover dal with roast butternut squash. Take three large chunks of the roast butternut squash (approximately 200g/7oz) from the container in the fridge and roughly chop them. Place one of the dal portions from the fridge in a saucepan, add the chopped squash and heat until piping hot. Serve with a toasted pitta (taken from the freezer, it doesn't need to be defrosted before toasting), 50g/1¾oz plain yoghurt and a little finely chopped red chilli, if preferred, but this is optional.
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"title": "Spinach and ricotta omelette recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings This spinach and ricotta omelette is a quick and delicious lunch. Season the eggs well for the best results. Make as part of our student budget meal plan, or whenever you need a easy satisfying meal. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 401 kcal, 22.9g protein, 0.9g carbohydrate (of which 0.9g sugars), 33.8g fat (of which 16.8g saturates), 0.4g fibre and 0.68g salt. 2 free-range eggs20g/¾oz butterhandful spinach40g/1½oz ricottasalt and freshly ground black pepperfew basil leaves, to garnish 2 free-range eggs 20g/¾oz butter handful spinach 40g/1½oz ricotta salt and freshly ground black pepper few basil leaves, to garnish Method Whisk the eggs in a small bowl until frothy and season with salt and pepper. Heat the butter in a small frying pan, add the spinach and allow to wilt slightly. Transfer the spinach to a small bowl, leaving the melted butter in the pan, and add the ricotta to the bowl. Mix together and season with salt and pepper. Place the frying pan over a medium–high heat and add the beaten eggs. Cook for 30 seconds or until the base is set. Use a spatula to pull the edges of the omelette towards the centre slightly and allow the runny egg to flow into the gaps.Tip the spinach and ricotta mixture on one side of the omelette and fold the other half over. Transfer to a plate, garnish with fresh basil and eat immediately. Whisk the eggs in a small bowl until frothy and season with salt and pepper. Whisk the eggs in a small bowl until frothy and season with salt and pepper. Heat the butter in a small frying pan, add the spinach and allow to wilt slightly. Transfer the spinach to a small bowl, leaving the melted butter in the pan, and add the ricotta to the bowl. Mix together and season with salt and pepper. Heat the butter in a small frying pan, add the spinach and allow to wilt slightly. Transfer the spinach to a small bowl, leaving the melted butter in the pan, and add the ricotta to the bowl. Mix together and season with salt and pepper. Place the frying pan over a medium–high heat and add the beaten eggs. Cook for 30 seconds or until the base is set. Use a spatula to pull the edges of the omelette towards the centre slightly and allow the runny egg to flow into the gaps. Place the frying pan over a medium–high heat and add the beaten eggs. Cook for 30 seconds or until the base is set. Use a spatula to pull the edges of the omelette towards the centre slightly and allow the runny egg to flow into the gaps. Tip the spinach and ricotta mixture on one side of the omelette and fold the other half over. Transfer to a plate, garnish with fresh basil and eat immediately. Tip the spinach and ricotta mixture on one side of the omelette and fold the other half over. Transfer to a plate, garnish with fresh basil and eat immediately. Recipe tips If you’re following the budget student meal plan, tomorrow’s dinner is leftover dal with roast butternut squash. Take three large chunks of the roast butternut squash (approximately 200g/7oz) from the container in the fridge and roughly chop them. Place one of the dal portions from the fridge in a saucepan, add the chopped squash and heat until piping hot. Serve with a toasted pitta (taken from the freezer, it doesn't need to be defrosted before toasting), 50g/1¾oz plain yoghurt and a little finely chopped red chilli, if preferred, but this is optional."
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Mushroom omelette recipe
An average of 3.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroomomelette_79134_16x9.jpg A mushroom omelette is a perfect protein-packed meal that you can rustle up in no time. Spinach and paprika give extra fibre and flavour. With a GI of 13, this meal is high protein, low GI. Each serving provides 304 kcal, 19g protein, 4.4g carbohydrate (of which 0.6g sugars), 23g fat (of which 4.3g saturates), 2.2g fibre and 0.48g salt per portion. 1 tbsp rapeseed oil1 large handful mushrooms (about 80g/3oz), sliced 1 tbsp ground paprika1 handful baby spinach2 free-range eggs, beatensalt and freshly ground black pepper 1 tbsp rapeseed oil 1 large handful mushrooms (about 80g/3oz), sliced 1 tbsp ground paprika 1 handful baby spinach 2 free-range eggs, beaten salt and freshly ground black pepper Method Heat the oil in a non-stick frying pan. Cook the mushrooms for 2–3 minutes, or until they are golden-brown. Add the paprika and spinach, and stir so the spinach wilts. Remove the vegetables from the pan.Beat the eggs in a bowl, season with salt and freshly ground black pepper, then pour the beaten egg into the pan. Cook, gently drawing in the sides of the omelette with a spatula, allowing the uncooked egg to fill the gaps and set.When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate. Heat the oil in a non-stick frying pan. Cook the mushrooms for 2–3 minutes, or until they are golden-brown. Add the paprika and spinach, and stir so the spinach wilts. Remove the vegetables from the pan. Heat the oil in a non-stick frying pan. Cook the mushrooms for 2–3 minutes, or until they are golden-brown. Add the paprika and spinach, and stir so the spinach wilts. Remove the vegetables from the pan. Beat the eggs in a bowl, season with salt and freshly ground black pepper, then pour the beaten egg into the pan. Cook, gently drawing in the sides of the omelette with a spatula, allowing the uncooked egg to fill the gaps and set. Beat the eggs in a bowl, season with salt and freshly ground black pepper, then pour the beaten egg into the pan. Cook, gently drawing in the sides of the omelette with a spatula, allowing the uncooked egg to fill the gaps and set. When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate. When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate.
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"title": "Mushroom omelette recipe",
"content": "An average of 3.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroomomelette_79134_16x9.jpg A mushroom omelette is a perfect protein-packed meal that you can rustle up in no time. Spinach and paprika give extra fibre and flavour. With a GI of 13, this meal is high protein, low GI. Each serving provides 304 kcal, 19g protein, 4.4g carbohydrate (of which 0.6g sugars), 23g fat (of which 4.3g saturates), 2.2g fibre and 0.48g salt per portion. 1 tbsp rapeseed oil1 large handful mushrooms (about 80g/3oz), sliced 1 tbsp ground paprika1 handful baby spinach2 free-range eggs, beatensalt and freshly ground black pepper 1 tbsp rapeseed oil 1 large handful mushrooms (about 80g/3oz), sliced 1 tbsp ground paprika 1 handful baby spinach 2 free-range eggs, beaten salt and freshly ground black pepper Method Heat the oil in a non-stick frying pan. Cook the mushrooms for 2–3 minutes, or until they are golden-brown. Add the paprika and spinach, and stir so the spinach wilts. Remove the vegetables from the pan.Beat the eggs in a bowl, season with salt and freshly ground black pepper, then pour the beaten egg into the pan. Cook, gently drawing in the sides of the omelette with a spatula, allowing the uncooked egg to fill the gaps and set.When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate. Heat the oil in a non-stick frying pan. Cook the mushrooms for 2–3 minutes, or until they are golden-brown. Add the paprika and spinach, and stir so the spinach wilts. Remove the vegetables from the pan. Heat the oil in a non-stick frying pan. Cook the mushrooms for 2–3 minutes, or until they are golden-brown. Add the paprika and spinach, and stir so the spinach wilts. Remove the vegetables from the pan. Beat the eggs in a bowl, season with salt and freshly ground black pepper, then pour the beaten egg into the pan. Cook, gently drawing in the sides of the omelette with a spatula, allowing the uncooked egg to fill the gaps and set. Beat the eggs in a bowl, season with salt and freshly ground black pepper, then pour the beaten egg into the pan. Cook, gently drawing in the sides of the omelette with a spatula, allowing the uncooked egg to fill the gaps and set. When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate. When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate."
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43fb9989261da00268e4db7a25d495f3b1b2d54656b457207d1ca19dbee110f3
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Boil in the bag omelette recipe
An average of 3.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boil_in_the_bag_omelette_82320_16x9.jpg A boil-in-the-bag omelette is a foolproof way for kids to cook eggs without panicking about sticking or burning. Ironically, it doesn’t need to really boil, just gently cook in simmering water. Customise this recipe to include your favourite fillings. You will need a sealable, sturdy plastic sandwich bag 2 free-range eggshandful grated cheddar or other cheese (about 25g/1oz)Salt and pepper 2 free-range eggs handful grated cheddar or other cheese (about 25g/1oz) Salt and pepper 1 slice cooked ham, chopped1 nugget frozen spinach, thawed and squeezed dry2 spring onions, chopped 1 slice cooked ham, chopped 1 nugget frozen spinach, thawed and squeezed dry 2 spring onions, chopped Method Half-fill the kettle and put it on to boil.Fold down the top of the plastic bag and wedge the bottom into a mug so that the bag is held open.Crack both eggs into the bag. Add the grated cheese and any extra filling ingredients you like. Add a pinch of salt, though you may not need this if you use mature cheese.Unfold the top of the bag and seal it shut, gently squeezing as much of the air out as possible. Gently squeeze the bag to break up the yolks and to mix the cheese and eggs together.Pour the boiled water from the kettle into a pan that’s as wide as your sandwich bag (a big saucepan or deep frying pan would work). Bring to a simmer (some little bubbles will form in the water) over a medium heat.Submerge the eggy end of the bag in the water - a little may stick out. Keeping it free of wrinkles and crinkles will make it look posher, but it will taste just as good if it has some creases. Cook in the water for 10-12 minutes, turning the bag once or twice so that both sides have had time under the water. Remove the bag from the water and unseal. The omelette will easily come away from the sides. Holding the bag by the bottom corner, shimmy the omelette out onto a plate. Serve with salad, peas and a few slices of buttered bread. Half-fill the kettle and put it on to boil. Half-fill the kettle and put it on to boil. Fold down the top of the plastic bag and wedge the bottom into a mug so that the bag is held open. Fold down the top of the plastic bag and wedge the bottom into a mug so that the bag is held open. Crack both eggs into the bag. Add the grated cheese and any extra filling ingredients you like. Add a pinch of salt, though you may not need this if you use mature cheese. Crack both eggs into the bag. Add the grated cheese and any extra filling ingredients you like. Add a pinch of salt, though you may not need this if you use mature cheese. Unfold the top of the bag and seal it shut, gently squeezing as much of the air out as possible. Gently squeeze the bag to break up the yolks and to mix the cheese and eggs together. Unfold the top of the bag and seal it shut, gently squeezing as much of the air out as possible. Gently squeeze the bag to break up the yolks and to mix the cheese and eggs together. Pour the boiled water from the kettle into a pan that’s as wide as your sandwich bag (a big saucepan or deep frying pan would work). Bring to a simmer (some little bubbles will form in the water) over a medium heat. Pour the boiled water from the kettle into a pan that’s as wide as your sandwich bag (a big saucepan or deep frying pan would work). Bring to a simmer (some little bubbles will form in the water) over a medium heat. Submerge the eggy end of the bag in the water - a little may stick out. Keeping it free of wrinkles and crinkles will make it look posher, but it will taste just as good if it has some creases. Cook in the water for 10-12 minutes, turning the bag once or twice so that both sides have had time under the water. Submerge the eggy end of the bag in the water - a little may stick out. Keeping it free of wrinkles and crinkles will make it look posher, but it will taste just as good if it has some creases. Cook in the water for 10-12 minutes, turning the bag once or twice so that both sides have had time under the water. Remove the bag from the water and unseal. The omelette will easily come away from the sides. Holding the bag by the bottom corner, shimmy the omelette out onto a plate. Serve with salad, peas and a few slices of buttered bread. Remove the bag from the water and unseal. The omelette will easily come away from the sides. Holding the bag by the bottom corner, shimmy the omelette out onto a plate. Serve with salad, peas and a few slices of buttered bread. Recipe tips You can freestyle on this boil-in-the-bag omelette with herbs, different cheeses, leftover cooked meat or fish. But it tastes lovely with just cheese, too. You can cook more than one omelette at a time in the pan. Do wash out the bag and use it again.
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"url": "https://www.bbc.co.uk/food/recipes/boil_in_the_bag_omelette_82320",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Boil in the bag omelette recipe",
"content": "An average of 3.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boil_in_the_bag_omelette_82320_16x9.jpg A boil-in-the-bag omelette is a foolproof way for kids to cook eggs without panicking about sticking or burning. Ironically, it doesn’t need to really boil, just gently cook in simmering water. Customise this recipe to include your favourite fillings. You will need a sealable, sturdy plastic sandwich bag 2 free-range eggshandful grated cheddar or other cheese (about 25g/1oz)Salt and pepper 2 free-range eggs handful grated cheddar or other cheese (about 25g/1oz) Salt and pepper 1 slice cooked ham, chopped1 nugget frozen spinach, thawed and squeezed dry2 spring onions, chopped 1 slice cooked ham, chopped 1 nugget frozen spinach, thawed and squeezed dry 2 spring onions, chopped Method Half-fill the kettle and put it on to boil.Fold down the top of the plastic bag and wedge the bottom into a mug so that the bag is held open.Crack both eggs into the bag. Add the grated cheese and any extra filling ingredients you like. Add a pinch of salt, though you may not need this if you use mature cheese.Unfold the top of the bag and seal it shut, gently squeezing as much of the air out as possible. Gently squeeze the bag to break up the yolks and to mix the cheese and eggs together.Pour the boiled water from the kettle into a pan that’s as wide as your sandwich bag (a big saucepan or deep frying pan would work). Bring to a simmer (some little bubbles will form in the water) over a medium heat.Submerge the eggy end of the bag in the water - a little may stick out. Keeping it free of wrinkles and crinkles will make it look posher, but it will taste just as good if it has some creases. Cook in the water for 10-12 minutes, turning the bag once or twice so that both sides have had time under the water. Remove the bag from the water and unseal. The omelette will easily come away from the sides. Holding the bag by the bottom corner, shimmy the omelette out onto a plate. Serve with salad, peas and a few slices of buttered bread. Half-fill the kettle and put it on to boil. Half-fill the kettle and put it on to boil. Fold down the top of the plastic bag and wedge the bottom into a mug so that the bag is held open. Fold down the top of the plastic bag and wedge the bottom into a mug so that the bag is held open. Crack both eggs into the bag. Add the grated cheese and any extra filling ingredients you like. Add a pinch of salt, though you may not need this if you use mature cheese. Crack both eggs into the bag. Add the grated cheese and any extra filling ingredients you like. Add a pinch of salt, though you may not need this if you use mature cheese. Unfold the top of the bag and seal it shut, gently squeezing as much of the air out as possible. Gently squeeze the bag to break up the yolks and to mix the cheese and eggs together. Unfold the top of the bag and seal it shut, gently squeezing as much of the air out as possible. Gently squeeze the bag to break up the yolks and to mix the cheese and eggs together. Pour the boiled water from the kettle into a pan that’s as wide as your sandwich bag (a big saucepan or deep frying pan would work). Bring to a simmer (some little bubbles will form in the water) over a medium heat. Pour the boiled water from the kettle into a pan that’s as wide as your sandwich bag (a big saucepan or deep frying pan would work). Bring to a simmer (some little bubbles will form in the water) over a medium heat. Submerge the eggy end of the bag in the water - a little may stick out. Keeping it free of wrinkles and crinkles will make it look posher, but it will taste just as good if it has some creases. Cook in the water for 10-12 minutes, turning the bag once or twice so that both sides have had time under the water. Submerge the eggy end of the bag in the water - a little may stick out. Keeping it free of wrinkles and crinkles will make it look posher, but it will taste just as good if it has some creases. Cook in the water for 10-12 minutes, turning the bag once or twice so that both sides have had time under the water. Remove the bag from the water and unseal. The omelette will easily come away from the sides. Holding the bag by the bottom corner, shimmy the omelette out onto a plate. Serve with salad, peas and a few slices of buttered bread. Remove the bag from the water and unseal. The omelette will easily come away from the sides. Holding the bag by the bottom corner, shimmy the omelette out onto a plate. Serve with salad, peas and a few slices of buttered bread. Recipe tips You can freestyle on this boil-in-the-bag omelette with herbs, different cheeses, leftover cooked meat or fish. But it tastes lovely with just cheese, too. You can cook more than one omelette at a time in the pan. Do wash out the bag and use it again."
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2517bf0cbc4a11b48bd5ba61b12eaef0d553624b492ab5f1f26ccf2050042f13
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Chinese tomato omelette recipe
An average of 4.2 out of 5 stars from 5 ratings Bored of the same old omelette? Give this super-easy Chinese tomato recipe a try – it’s cooked with a quick sweet and sour sauce for plenty of flavour. 1 tbsp tomato ketchup½ tbsp light soy sauce½ tbsp dark soy sauce1 tbsp white wine vinegar1 tbsp caster sugar 1 tbsp tomato ketchup ½ tbsp light soy sauce ½ tbsp dark soy sauce 1 tbsp white wine vinegar 1 tbsp caster sugar 2 tbsp sunflower oil3 large free-range eggs, beaten½ medium red onion, thinly sliced1 large, ripe vine tomato, cut into 8 wedges 2 tbsp sunflower oil 3 large free-range eggs, beaten ½ medium red onion, thinly sliced 1 large, ripe vine tomato, cut into 8 wedges 1 spring onion, trimmed and very thinly slicedhandful fresh coriander, leaves only 1 spring onion, trimmed and very thinly sliced handful fresh coriander, leaves only Method To make the sauce, mix together all the ingredients in a small bowl and set aside.Pour 1 tablespoon of the oil into a wok and place over a high heat until smoking hot. Add the beaten eggs and swirl around the pan, then use a spatula to bring the outside edge into the middle four or five times as it cooks. This will allow the uncooked egg to run onto the pan and quickly cook. After about 10 seconds, or when the egg is half-cooked, tip onto a plate and return the pan to the heat.Add the remaining oil, sliced onion and tomato wedges to the wok and stir-fry for 2–3 minutes over a high heat, or until the onion is lightly browned and the tomato is softened and the skin is curling up.Tip the half-cooked egg back into the pan, add the sweet and sour sauce and bubble together for a few seconds, until the sauce is hot, stirring once or twice. Spoon onto a plate and serve sprinkled with the spring onion and fresh coriander. To make the sauce, mix together all the ingredients in a small bowl and set aside. To make the sauce, mix together all the ingredients in a small bowl and set aside. Pour 1 tablespoon of the oil into a wok and place over a high heat until smoking hot. Add the beaten eggs and swirl around the pan, then use a spatula to bring the outside edge into the middle four or five times as it cooks. This will allow the uncooked egg to run onto the pan and quickly cook. After about 10 seconds, or when the egg is half-cooked, tip onto a plate and return the pan to the heat. Pour 1 tablespoon of the oil into a wok and place over a high heat until smoking hot. Add the beaten eggs and swirl around the pan, then use a spatula to bring the outside edge into the middle four or five times as it cooks. This will allow the uncooked egg to run onto the pan and quickly cook. After about 10 seconds, or when the egg is half-cooked, tip onto a plate and return the pan to the heat. Add the remaining oil, sliced onion and tomato wedges to the wok and stir-fry for 2–3 minutes over a high heat, or until the onion is lightly browned and the tomato is softened and the skin is curling up. Add the remaining oil, sliced onion and tomato wedges to the wok and stir-fry for 2–3 minutes over a high heat, or until the onion is lightly browned and the tomato is softened and the skin is curling up. Tip the half-cooked egg back into the pan, add the sweet and sour sauce and bubble together for a few seconds, until the sauce is hot, stirring once or twice. Spoon onto a plate and serve sprinkled with the spring onion and fresh coriander. Tip the half-cooked egg back into the pan, add the sweet and sour sauce and bubble together for a few seconds, until the sauce is hot, stirring once or twice. Spoon onto a plate and serve sprinkled with the spring onion and fresh coriander.
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"title": "Chinese tomato omelette recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings Bored of the same old omelette? Give this super-easy Chinese tomato recipe a try – it’s cooked with a quick sweet and sour sauce for plenty of flavour. 1 tbsp tomato ketchup½ tbsp light soy sauce½ tbsp dark soy sauce1 tbsp white wine vinegar1 tbsp caster sugar 1 tbsp tomato ketchup ½ tbsp light soy sauce ½ tbsp dark soy sauce 1 tbsp white wine vinegar 1 tbsp caster sugar 2 tbsp sunflower oil3 large free-range eggs, beaten½ medium red onion, thinly sliced1 large, ripe vine tomato, cut into 8 wedges 2 tbsp sunflower oil 3 large free-range eggs, beaten ½ medium red onion, thinly sliced 1 large, ripe vine tomato, cut into 8 wedges 1 spring onion, trimmed and very thinly slicedhandful fresh coriander, leaves only 1 spring onion, trimmed and very thinly sliced handful fresh coriander, leaves only Method To make the sauce, mix together all the ingredients in a small bowl and set aside.Pour 1 tablespoon of the oil into a wok and place over a high heat until smoking hot. Add the beaten eggs and swirl around the pan, then use a spatula to bring the outside edge into the middle four or five times as it cooks. This will allow the uncooked egg to run onto the pan and quickly cook. After about 10 seconds, or when the egg is half-cooked, tip onto a plate and return the pan to the heat.Add the remaining oil, sliced onion and tomato wedges to the wok and stir-fry for 2–3 minutes over a high heat, or until the onion is lightly browned and the tomato is softened and the skin is curling up.Tip the half-cooked egg back into the pan, add the sweet and sour sauce and bubble together for a few seconds, until the sauce is hot, stirring once or twice. Spoon onto a plate and serve sprinkled with the spring onion and fresh coriander. To make the sauce, mix together all the ingredients in a small bowl and set aside. To make the sauce, mix together all the ingredients in a small bowl and set aside. Pour 1 tablespoon of the oil into a wok and place over a high heat until smoking hot. Add the beaten eggs and swirl around the pan, then use a spatula to bring the outside edge into the middle four or five times as it cooks. This will allow the uncooked egg to run onto the pan and quickly cook. After about 10 seconds, or when the egg is half-cooked, tip onto a plate and return the pan to the heat. Pour 1 tablespoon of the oil into a wok and place over a high heat until smoking hot. Add the beaten eggs and swirl around the pan, then use a spatula to bring the outside edge into the middle four or five times as it cooks. This will allow the uncooked egg to run onto the pan and quickly cook. After about 10 seconds, or when the egg is half-cooked, tip onto a plate and return the pan to the heat. Add the remaining oil, sliced onion and tomato wedges to the wok and stir-fry for 2–3 minutes over a high heat, or until the onion is lightly browned and the tomato is softened and the skin is curling up. Add the remaining oil, sliced onion and tomato wedges to the wok and stir-fry for 2–3 minutes over a high heat, or until the onion is lightly browned and the tomato is softened and the skin is curling up. Tip the half-cooked egg back into the pan, add the sweet and sour sauce and bubble together for a few seconds, until the sauce is hot, stirring once or twice. Spoon onto a plate and serve sprinkled with the spring onion and fresh coriander. Tip the half-cooked egg back into the pan, add the sweet and sour sauce and bubble together for a few seconds, until the sauce is hot, stirring once or twice. Spoon onto a plate and serve sprinkled with the spring onion and fresh coriander."
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Healthy omelette recipe
An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_omelette_64122_16x9.jpg Quick to cook, for breakfast, lunch or supper, this satisfying healthy omelette contains two of your daily servings of veggies, plus filling protein from the eggs. Each serving provides 218 kcal, 17g protein, 4g carbohydrates (of which 4g sugars), 14.5g fat (of which 3.5g saturates), 2g fibre and 0.6g salt. 1 tsp olive oil¼ red, orange or yellow pepper, chopped2 free-range eggsfresh (large pinch) or dried parsley (small pinch)4 cherry tomatoes, halvedlarge handful of spinach, tornfresh chives, roughly choppedfreshly ground black pepper 1 tsp olive oil ¼ red, orange or yellow pepper, chopped 2 free-range eggs fresh (large pinch) or dried parsley (small pinch) 4 cherry tomatoes, halved large handful of spinach, torn fresh chives, roughly chopped freshly ground black pepper Method Brush or spray a non-stick frying pan with the oil, add the pepper and cook for 3–4 minutes, until softened.Meanwhile, beat the eggs and add a good grind of pepper and the parsley.Pour the eggs into the pan, add the cherry tomatoes and cook for a few minutes, until the mixture starts to firm up but is still soft on top.Add the spinach and chives, use a spatula to ease the edges away from the pan, then fold the omelette in half and cook for another 1–2 minutes, or until golden brown underneath. Slide it out of the pan onto a plate and serve immediately. Brush or spray a non-stick frying pan with the oil, add the pepper and cook for 3–4 minutes, until softened. Brush or spray a non-stick frying pan with the oil, add the pepper and cook for 3–4 minutes, until softened. Meanwhile, beat the eggs and add a good grind of pepper and the parsley. Meanwhile, beat the eggs and add a good grind of pepper and the parsley. Pour the eggs into the pan, add the cherry tomatoes and cook for a few minutes, until the mixture starts to firm up but is still soft on top. Pour the eggs into the pan, add the cherry tomatoes and cook for a few minutes, until the mixture starts to firm up but is still soft on top. Add the spinach and chives, use a spatula to ease the edges away from the pan, then fold the omelette in half and cook for another 1–2 minutes, or until golden brown underneath. Slide it out of the pan onto a plate and serve immediately. Add the spinach and chives, use a spatula to ease the edges away from the pan, then fold the omelette in half and cook for another 1–2 minutes, or until golden brown underneath. Slide it out of the pan onto a plate and serve immediately.
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"title": "Healthy omelette recipe",
"content": "An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_omelette_64122_16x9.jpg Quick to cook, for breakfast, lunch or supper, this satisfying healthy omelette contains two of your daily servings of veggies, plus filling protein from the eggs. Each serving provides 218 kcal, 17g protein, 4g carbohydrates (of which 4g sugars), 14.5g fat (of which 3.5g saturates), 2g fibre and 0.6g salt. 1 tsp olive oil¼ red, orange or yellow pepper, chopped2 free-range eggsfresh (large pinch) or dried parsley (small pinch)4 cherry tomatoes, halvedlarge handful of spinach, tornfresh chives, roughly choppedfreshly ground black pepper 1 tsp olive oil ¼ red, orange or yellow pepper, chopped 2 free-range eggs fresh (large pinch) or dried parsley (small pinch) 4 cherry tomatoes, halved large handful of spinach, torn fresh chives, roughly chopped freshly ground black pepper Method Brush or spray a non-stick frying pan with the oil, add the pepper and cook for 3–4 minutes, until softened.Meanwhile, beat the eggs and add a good grind of pepper and the parsley.Pour the eggs into the pan, add the cherry tomatoes and cook for a few minutes, until the mixture starts to firm up but is still soft on top.Add the spinach and chives, use a spatula to ease the edges away from the pan, then fold the omelette in half and cook for another 1–2 minutes, or until golden brown underneath. Slide it out of the pan onto a plate and serve immediately. Brush or spray a non-stick frying pan with the oil, add the pepper and cook for 3–4 minutes, until softened. Brush or spray a non-stick frying pan with the oil, add the pepper and cook for 3–4 minutes, until softened. Meanwhile, beat the eggs and add a good grind of pepper and the parsley. Meanwhile, beat the eggs and add a good grind of pepper and the parsley. Pour the eggs into the pan, add the cherry tomatoes and cook for a few minutes, until the mixture starts to firm up but is still soft on top. Pour the eggs into the pan, add the cherry tomatoes and cook for a few minutes, until the mixture starts to firm up but is still soft on top. Add the spinach and chives, use a spatula to ease the edges away from the pan, then fold the omelette in half and cook for another 1–2 minutes, or until golden brown underneath. Slide it out of the pan onto a plate and serve immediately. Add the spinach and chives, use a spatula to ease the edges away from the pan, then fold the omelette in half and cook for another 1–2 minutes, or until golden brown underneath. Slide it out of the pan onto a plate and serve immediately."
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a37313e62ffd3f8c60f818afd8ab61a411d84f8215cbdc6d1c4c64fc5e761833
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Crab omelette recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_omelette_65292_16x9.jpg A basic omelette is given an indulgent twist with rich clotted cream and sweet crabmeat. It feels special, but couldn't be simpler to make. 15g/½oz unsalted butter1 shallot, finely chopped6 free-range eggs1 tbsp clotted cream50g/1¾ oz Parmesan, finely grated (or vintage Cornish Gouda if you have it)100g/3½oz white crab meat50g/1¾oz brown crab meat2 tbsp chopped fresh herbs (mix of parsley, chives, chervil and tarragon)salt and freshly ground black pepper 15g/½oz unsalted butter 1 shallot, finely chopped 6 free-range eggs 1 tbsp clotted cream 50g/1¾ oz Parmesan, finely grated (or vintage Cornish Gouda if you have it) 100g/3½oz white crab meat 50g/1¾oz brown crab meat 2 tbsp chopped fresh herbs (mix of parsley, chives, chervil and tarragon) salt and freshly ground black pepper Method Heat the butter in a medium frying pan and add the shallot. Fry for 2 minutes, until softened. In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper. When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle. Slide the omelette onto a plate, cut in two and serve each half with a side salad and bread. Heat the butter in a medium frying pan and add the shallot. Fry for 2 minutes, until softened. Heat the butter in a medium frying pan and add the shallot. Fry for 2 minutes, until softened. In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper. In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper. When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle. When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle. Slide the omelette onto a plate, cut in two and serve each half with a side salad and bread. Slide the omelette onto a plate, cut in two and serve each half with a side salad and bread.
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"title": "Crab omelette recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_omelette_65292_16x9.jpg A basic omelette is given an indulgent twist with rich clotted cream and sweet crabmeat. It feels special, but couldn't be simpler to make. 15g/½oz unsalted butter1 shallot, finely chopped6 free-range eggs1 tbsp clotted cream50g/1¾ oz Parmesan, finely grated (or vintage Cornish Gouda if you have it)100g/3½oz white crab meat50g/1¾oz brown crab meat2 tbsp chopped fresh herbs (mix of parsley, chives, chervil and tarragon)salt and freshly ground black pepper 15g/½oz unsalted butter 1 shallot, finely chopped 6 free-range eggs 1 tbsp clotted cream 50g/1¾ oz Parmesan, finely grated (or vintage Cornish Gouda if you have it) 100g/3½oz white crab meat 50g/1¾oz brown crab meat 2 tbsp chopped fresh herbs (mix of parsley, chives, chervil and tarragon) salt and freshly ground black pepper Method Heat the butter in a medium frying pan and add the shallot. Fry for 2 minutes, until softened. In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper. When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle. Slide the omelette onto a plate, cut in two and serve each half with a side salad and bread. Heat the butter in a medium frying pan and add the shallot. Fry for 2 minutes, until softened. Heat the butter in a medium frying pan and add the shallot. Fry for 2 minutes, until softened. In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper. In a medium bowl, lightly beat the eggs with the clotted cream. Stir in the Parmesan, crab meats, herbs, salt and pepper. When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle. When the shallots are soft, pour in the egg and crab mixture. Reduce the heat to low and, using a spatula, occasionally draw in the sides as they start to set. While the egg is still wobbly and soft, flip one side of the omelette over the other to form a semi-circle. Slide the omelette onto a plate, cut in two and serve each half with a side salad and bread. Slide the omelette onto a plate, cut in two and serve each half with a side salad and bread."
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bd8f1e4b66fc0e203fd58ff903f84d908035b8adf17d23334305126f701a6cfc
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Crispy noodle omelette recipe
An average of 0.0 out of 5 stars from 0 ratings The noodles give a unique texture to this easy omelette. Mix it up with any other vegetables you have in the fridge. 75g/2½oz dried rice noodles1 garlic clove, crushed1 tbsp finely grated ginger1 tbsp grapeseed or vegetable oil60g/2¼oz Tenderstem broccoli, trimmed and halved lengthways4 free-range eggs, lightly beaten50g/1¾oz bean sprouts, trimmed2 spring onions, slicedfew small coriander sprigs 75g/2½oz dried rice noodles 1 garlic clove, crushed 1 tbsp finely grated ginger 1 tbsp grapeseed or vegetable oil 60g/2¼oz Tenderstem broccoli, trimmed and halved lengthways 4 free-range eggs, lightly beaten 50g/1¾oz bean sprouts, trimmed 2 spring onions, sliced few small coriander sprigs chilli saucekecap manis (sweet soy sauce) chilli sauce kecap manis (sweet soy sauce) Method Place the rice noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes or until soft, then drain. Place the garlic, ginger and oil in a bowl and mix to combine. Heat a large non-stick frying pan over high heat. Add the garlic mixture and cook for 1 minute. Add the noodles and the broccoli and cook, stirring, for 5 minutes or until the noodles are starting to crisp slightly. Add the eggs and swirl the pan to cover the noodles. Cook for 4 minutes or until crisp. Place the bean sprouts, spring onion and coriander onto the omelette and fold in half. To serve, cut the omelette in half and divide between 2 plates. Serve with chilli sauce and kecap manis to taste. Place the rice noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes or until soft, then drain. Place the rice noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes or until soft, then drain. Place the garlic, ginger and oil in a bowl and mix to combine. Heat a large non-stick frying pan over high heat. Add the garlic mixture and cook for 1 minute. Place the garlic, ginger and oil in a bowl and mix to combine. Heat a large non-stick frying pan over high heat. Add the garlic mixture and cook for 1 minute. Add the noodles and the broccoli and cook, stirring, for 5 minutes or until the noodles are starting to crisp slightly. Add the eggs and swirl the pan to cover the noodles. Cook for 4 minutes or until crisp. Place the bean sprouts, spring onion and coriander onto the omelette and fold in half. Add the noodles and the broccoli and cook, stirring, for 5 minutes or until the noodles are starting to crisp slightly. Add the eggs and swirl the pan to cover the noodles. Cook for 4 minutes or until crisp. Place the bean sprouts, spring onion and coriander onto the omelette and fold in half. To serve, cut the omelette in half and divide between 2 plates. Serve with chilli sauce and kecap manis to taste. To serve, cut the omelette in half and divide between 2 plates. Serve with chilli sauce and kecap manis to taste.
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crispy noodle omelette recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings The noodles give a unique texture to this easy omelette. Mix it up with any other vegetables you have in the fridge. 75g/2½oz dried rice noodles1 garlic clove, crushed1 tbsp finely grated ginger1 tbsp grapeseed or vegetable oil60g/2¼oz Tenderstem broccoli, trimmed and halved lengthways4 free-range eggs, lightly beaten50g/1¾oz bean sprouts, trimmed2 spring onions, slicedfew small coriander sprigs 75g/2½oz dried rice noodles 1 garlic clove, crushed 1 tbsp finely grated ginger 1 tbsp grapeseed or vegetable oil 60g/2¼oz Tenderstem broccoli, trimmed and halved lengthways 4 free-range eggs, lightly beaten 50g/1¾oz bean sprouts, trimmed 2 spring onions, sliced few small coriander sprigs chilli saucekecap manis (sweet soy sauce) chilli sauce kecap manis (sweet soy sauce) Method Place the rice noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes or until soft, then drain. Place the garlic, ginger and oil in a bowl and mix to combine. Heat a large non-stick frying pan over high heat. Add the garlic mixture and cook for 1 minute. Add the noodles and the broccoli and cook, stirring, for 5 minutes or until the noodles are starting to crisp slightly. Add the eggs and swirl the pan to cover the noodles. Cook for 4 minutes or until crisp. Place the bean sprouts, spring onion and coriander onto the omelette and fold in half. To serve, cut the omelette in half and divide between 2 plates. Serve with chilli sauce and kecap manis to taste. Place the rice noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes or until soft, then drain. Place the rice noodles in a bowl and cover with boiling water. Leave to stand for 5 minutes or until soft, then drain. Place the garlic, ginger and oil in a bowl and mix to combine. Heat a large non-stick frying pan over high heat. Add the garlic mixture and cook for 1 minute. Place the garlic, ginger and oil in a bowl and mix to combine. Heat a large non-stick frying pan over high heat. Add the garlic mixture and cook for 1 minute. Add the noodles and the broccoli and cook, stirring, for 5 minutes or until the noodles are starting to crisp slightly. Add the eggs and swirl the pan to cover the noodles. Cook for 4 minutes or until crisp. Place the bean sprouts, spring onion and coriander onto the omelette and fold in half. Add the noodles and the broccoli and cook, stirring, for 5 minutes or until the noodles are starting to crisp slightly. Add the eggs and swirl the pan to cover the noodles. Cook for 4 minutes or until crisp. Place the bean sprouts, spring onion and coriander onto the omelette and fold in half. To serve, cut the omelette in half and divide between 2 plates. Serve with chilli sauce and kecap manis to taste. To serve, cut the omelette in half and divide between 2 plates. Serve with chilli sauce and kecap manis to taste."
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e6d268b8461508e5b3f15046d55436d4e0c152957528a79e753b58905c38aae3
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Pea and bacon omelette recipe
An average of 4.3 out of 5 stars from 4 ratings A pea and bacon omelette is as filling as it is delicious. Make yourself an easy lunch that doesn't compromise on taste. Make the herby pea and bacon filling first for this delicious omelette. It’s also worth noting that you won’t need to add salt as the bacon will be salty enough. 1½ heaped tbsp freshly chopped parsley1½ heaped tbsp freshly chopped mint2 smoked streaky bacon rashers, thinly sliced50g/1¾oz frozen peas20g/¾oz butter1 tbsp olive oil3 large free-range eggs, beaten15g/½oz Parmesan, finely gratedfreshly ground black pepper 1½ heaped tbsp freshly chopped parsley 1½ heaped tbsp freshly chopped mint 2 smoked streaky bacon rashers, thinly sliced 50g/1¾oz frozen peas 20g/¾oz butter 1 tbsp olive oil 3 large free-range eggs, beaten 15g/½oz Parmesan, finely grated freshly ground black pepper Method Mix together the chopped herbs.Place a non-stick frying pan over a medium heat and fry the bacon for 2 minutes, or until lightly browned, stirring regularly. Add the frozen peas and cook for 1–2 minutes, or until thawed. Tip into a bowl and toss with 2 heaped tablespoons of the chopped herbs. Season with pepper and set aside. Melt the butter with the oil over a high heat in the frying pan. Tip in the beaten eggs and move around with a wooden spoon for 15–20 seconds, but don’t scramble. Once the eggs start to look lumpy, reduce the heat to low.Spoon the bacon and pea filling down the centre of the omelette, sprinkle over half of the Parmesan and cook, without stirring, for a minute. Just before the egg is set, fold one half of the omelette over the filling and roll onto a warm plate.Sprinkle over the remaining Parmesan, chopped herbs and ground black pepper. Serve immediately. Mix together the chopped herbs. Mix together the chopped herbs. Place a non-stick frying pan over a medium heat and fry the bacon for 2 minutes, or until lightly browned, stirring regularly. Add the frozen peas and cook for 1–2 minutes, or until thawed. Tip into a bowl and toss with 2 heaped tablespoons of the chopped herbs. Season with pepper and set aside. Place a non-stick frying pan over a medium heat and fry the bacon for 2 minutes, or until lightly browned, stirring regularly. Add the frozen peas and cook for 1–2 minutes, or until thawed. Tip into a bowl and toss with 2 heaped tablespoons of the chopped herbs. Season with pepper and set aside. Melt the butter with the oil over a high heat in the frying pan. Tip in the beaten eggs and move around with a wooden spoon for 15–20 seconds, but don’t scramble. Once the eggs start to look lumpy, reduce the heat to low. Melt the butter with the oil over a high heat in the frying pan. Tip in the beaten eggs and move around with a wooden spoon for 15–20 seconds, but don’t scramble. Once the eggs start to look lumpy, reduce the heat to low. Spoon the bacon and pea filling down the centre of the omelette, sprinkle over half of the Parmesan and cook, without stirring, for a minute. Just before the egg is set, fold one half of the omelette over the filling and roll onto a warm plate. Spoon the bacon and pea filling down the centre of the omelette, sprinkle over half of the Parmesan and cook, without stirring, for a minute. Just before the egg is set, fold one half of the omelette over the filling and roll onto a warm plate. Sprinkle over the remaining Parmesan, chopped herbs and ground black pepper. Serve immediately. Sprinkle over the remaining Parmesan, chopped herbs and ground black pepper. Serve immediately.
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"delivery_version": "v1.0",
"title": "Pea and bacon omelette recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings A pea and bacon omelette is as filling as it is delicious. Make yourself an easy lunch that doesn't compromise on taste. Make the herby pea and bacon filling first for this delicious omelette. It’s also worth noting that you won’t need to add salt as the bacon will be salty enough. 1½ heaped tbsp freshly chopped parsley1½ heaped tbsp freshly chopped mint2 smoked streaky bacon rashers, thinly sliced50g/1¾oz frozen peas20g/¾oz butter1 tbsp olive oil3 large free-range eggs, beaten15g/½oz Parmesan, finely gratedfreshly ground black pepper 1½ heaped tbsp freshly chopped parsley 1½ heaped tbsp freshly chopped mint 2 smoked streaky bacon rashers, thinly sliced 50g/1¾oz frozen peas 20g/¾oz butter 1 tbsp olive oil 3 large free-range eggs, beaten 15g/½oz Parmesan, finely grated freshly ground black pepper Method Mix together the chopped herbs.Place a non-stick frying pan over a medium heat and fry the bacon for 2 minutes, or until lightly browned, stirring regularly. Add the frozen peas and cook for 1–2 minutes, or until thawed. Tip into a bowl and toss with 2 heaped tablespoons of the chopped herbs. Season with pepper and set aside. Melt the butter with the oil over a high heat in the frying pan. Tip in the beaten eggs and move around with a wooden spoon for 15–20 seconds, but don’t scramble. Once the eggs start to look lumpy, reduce the heat to low.Spoon the bacon and pea filling down the centre of the omelette, sprinkle over half of the Parmesan and cook, without stirring, for a minute. Just before the egg is set, fold one half of the omelette over the filling and roll onto a warm plate.Sprinkle over the remaining Parmesan, chopped herbs and ground black pepper. Serve immediately. Mix together the chopped herbs. Mix together the chopped herbs. Place a non-stick frying pan over a medium heat and fry the bacon for 2 minutes, or until lightly browned, stirring regularly. Add the frozen peas and cook for 1–2 minutes, or until thawed. Tip into a bowl and toss with 2 heaped tablespoons of the chopped herbs. Season with pepper and set aside. Place a non-stick frying pan over a medium heat and fry the bacon for 2 minutes, or until lightly browned, stirring regularly. Add the frozen peas and cook for 1–2 minutes, or until thawed. Tip into a bowl and toss with 2 heaped tablespoons of the chopped herbs. Season with pepper and set aside. Melt the butter with the oil over a high heat in the frying pan. Tip in the beaten eggs and move around with a wooden spoon for 15–20 seconds, but don’t scramble. Once the eggs start to look lumpy, reduce the heat to low. Melt the butter with the oil over a high heat in the frying pan. Tip in the beaten eggs and move around with a wooden spoon for 15–20 seconds, but don’t scramble. Once the eggs start to look lumpy, reduce the heat to low. Spoon the bacon and pea filling down the centre of the omelette, sprinkle over half of the Parmesan and cook, without stirring, for a minute. Just before the egg is set, fold one half of the omelette over the filling and roll onto a warm plate. Spoon the bacon and pea filling down the centre of the omelette, sprinkle over half of the Parmesan and cook, without stirring, for a minute. Just before the egg is set, fold one half of the omelette over the filling and roll onto a warm plate. Sprinkle over the remaining Parmesan, chopped herbs and ground black pepper. Serve immediately. Sprinkle over the remaining Parmesan, chopped herbs and ground black pepper. Serve immediately."
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2aacf99b52bc61e99c78bcc7e2151c90c0a82e358ff694313017153cf3542a7f
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Spanish tortilla recipe
An average of 4.0 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spanish_tortilla_78863_16x9.jpg So versatile, Mary Berry's easy Spanish omelette makes a delicious brunch, lunch, picnic or light supper. 3 tbsp olive oil 1 onion, thinly sliced ½ red pepper, seeds removed, finely chopped225g/8oz peeled potatoes, cut into 1cm/½in slices4 large free-range eggs1 tbsp finely chopped parsleysalt and freshly ground black pepper 3 tbsp olive oil 1 onion, thinly sliced ½ red pepper, seeds removed, finely chopped 225g/8oz peeled potatoes, cut into 1cm/½in slices 4 large free-range eggs 1 tbsp finely chopped parsley salt and freshly ground black pepper Method Heat 2 tablespoons of the oil in a small heavy-based frying pan that's about 20cm/8in in diameter. Add the onion and fry for 5 minutes. Add the pepper and potatoes and season with salt and pepper. Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean.Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the cooked mixture. Add the remaining oil to the pan. Carefully pour in the egg mixture and sprinkle with parsley. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown. When the middle is set, carefully slide onto a plate. Put the pan on top of the omelette and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve. Heat 2 tablespoons of the oil in a small heavy-based frying pan that's about 20cm/8in in diameter. Add the onion and fry for 5 minutes. Heat 2 tablespoons of the oil in a small heavy-based frying pan that's about 20cm/8in in diameter. Add the onion and fry for 5 minutes. Add the pepper and potatoes and season with salt and pepper. Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean. Add the pepper and potatoes and season with salt and pepper. Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean. Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the cooked mixture. Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the cooked mixture. Add the remaining oil to the pan. Carefully pour in the egg mixture and sprinkle with parsley. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown. When the middle is set, carefully slide onto a plate. Add the remaining oil to the pan. Carefully pour in the egg mixture and sprinkle with parsley. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown. When the middle is set, carefully slide onto a plate. Put the pan on top of the omelette and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve. Put the pan on top of the omelette and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve.
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"title": "Spanish tortilla recipe",
"content": "An average of 4.0 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spanish_tortilla_78863_16x9.jpg So versatile, Mary Berry's easy Spanish omelette makes a delicious brunch, lunch, picnic or light supper. 3 tbsp olive oil 1 onion, thinly sliced ½ red pepper, seeds removed, finely chopped225g/8oz peeled potatoes, cut into 1cm/½in slices4 large free-range eggs1 tbsp finely chopped parsleysalt and freshly ground black pepper 3 tbsp olive oil 1 onion, thinly sliced ½ red pepper, seeds removed, finely chopped 225g/8oz peeled potatoes, cut into 1cm/½in slices 4 large free-range eggs 1 tbsp finely chopped parsley salt and freshly ground black pepper Method Heat 2 tablespoons of the oil in a small heavy-based frying pan that's about 20cm/8in in diameter. Add the onion and fry for 5 minutes. Add the pepper and potatoes and season with salt and pepper. Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean.Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the cooked mixture. Add the remaining oil to the pan. Carefully pour in the egg mixture and sprinkle with parsley. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown. When the middle is set, carefully slide onto a plate. Put the pan on top of the omelette and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve. Heat 2 tablespoons of the oil in a small heavy-based frying pan that's about 20cm/8in in diameter. Add the onion and fry for 5 minutes. Heat 2 tablespoons of the oil in a small heavy-based frying pan that's about 20cm/8in in diameter. Add the onion and fry for 5 minutes. Add the pepper and potatoes and season with salt and pepper. Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean. Add the pepper and potatoes and season with salt and pepper. Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean. Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the cooked mixture. Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the cooked mixture. Add the remaining oil to the pan. Carefully pour in the egg mixture and sprinkle with parsley. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown. When the middle is set, carefully slide onto a plate. Add the remaining oil to the pan. Carefully pour in the egg mixture and sprinkle with parsley. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown. When the middle is set, carefully slide onto a plate. Put the pan on top of the omelette and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve. Put the pan on top of the omelette and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve."
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90bc69dc9de5adc8ea5f80be4dd26aa3df00ca66a694a0472d94ca36f874c8c8
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Omelette Arnold Bennett recipe
An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/omelette_arnold_bennett_75990_16x9.jpg This indulgent omelette recipe is rich, creamy and perfect for a weekend treat. Fluffy eggs, béchamel sauce and smoked haddock are topped with cheese and grilled to create a crisp top. 700ml/1¼ pint milk 2 cloves1 bay leafa few parsley stalks1 onion, chopped1 undyed smoked haddock fillet (about 300g/10½oz)5 large free-range eggs, plus 2 yolks15g/½oz butter, plus extra knob for cooking15g/½oz plain flour50g/1¾oz Parmesan, finely grated 1 tbsp crème fraîchesalt and pepper 700ml/1¼ pint milk 2 cloves 1 bay leaf a few parsley stalks 1 onion, chopped 1 undyed smoked haddock fillet (about 300g/10½oz) 5 large free-range eggs, plus 2 yolks 15g/½oz butter, plus extra knob for cooking 15g/½oz plain flour 50g/1¾oz Parmesan, finely grated 1 tbsp crème fraîche salt and pepper Method Put the milk, cloves, bay leaf, parsley stalks and onion in a wide, shallow pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes. Bring the milk back to a simmer. Cut the haddock fillet in half and place in the milk, making sure it’s submerged. Turn off the heat, place a lid on the pan and leave to gently poach in the milk for 10 minutes, or until the fish is cooked and the flesh flakes easily.Remove the haddock from the pan and reserve the poaching liquor. Once cool enough to handle, remove and discard any bones and skin. Flake the flesh into large pieces and set aside until needed. Strain the milk and measure out 300ml/10fl oz into a saucepan and reheat. Whisk the 5 whole eggs in a bowl and season with salt and pepper. To make a béchamel sauce, melt the butter in a clean pan. Stir in the flour and continue cooking for a few minutes. Slowly add the warmed milk, whisking the whole time. Keep cooking over a gentle heat for about 5 minutes until it is the consistency of wallpaper paste, then take off the heat. Season to taste and transfer to a bowl.Melt a knob of butter in a 23cm/9in cast iron pan or heavy-based frying pan. Cook the whisked eggs over a very gentle heat until just set on the bottom but still liquid on top. Sprinkle with the Parmesan and add the flaked haddock to the pan. Mix the béchamel sauce with the egg yolks and crème fraîche. Spoon this on top of the haddock, then use a blowtorch to glaze the top (alternatively place under a grill preheated to the hottest setting). Move the flame over the omelette until it’s golden brown and caramelized. Serve in the pan. Put the milk, cloves, bay leaf, parsley stalks and onion in a wide, shallow pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes. Put the milk, cloves, bay leaf, parsley stalks and onion in a wide, shallow pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes. Bring the milk back to a simmer. Cut the haddock fillet in half and place in the milk, making sure it’s submerged. Turn off the heat, place a lid on the pan and leave to gently poach in the milk for 10 minutes, or until the fish is cooked and the flesh flakes easily. Bring the milk back to a simmer. Cut the haddock fillet in half and place in the milk, making sure it’s submerged. Turn off the heat, place a lid on the pan and leave to gently poach in the milk for 10 minutes, or until the fish is cooked and the flesh flakes easily. Remove the haddock from the pan and reserve the poaching liquor. Once cool enough to handle, remove and discard any bones and skin. Flake the flesh into large pieces and set aside until needed. Remove the haddock from the pan and reserve the poaching liquor. Once cool enough to handle, remove and discard any bones and skin. Flake the flesh into large pieces and set aside until needed. Strain the milk and measure out 300ml/10fl oz into a saucepan and reheat. Strain the milk and measure out 300ml/10fl oz into a saucepan and reheat. Whisk the 5 whole eggs in a bowl and season with salt and pepper. Whisk the 5 whole eggs in a bowl and season with salt and pepper. To make a béchamel sauce, melt the butter in a clean pan. Stir in the flour and continue cooking for a few minutes. Slowly add the warmed milk, whisking the whole time. Keep cooking over a gentle heat for about 5 minutes until it is the consistency of wallpaper paste, then take off the heat. Season to taste and transfer to a bowl. To make a béchamel sauce, melt the butter in a clean pan. Stir in the flour and continue cooking for a few minutes. Slowly add the warmed milk, whisking the whole time. Keep cooking over a gentle heat for about 5 minutes until it is the consistency of wallpaper paste, then take off the heat. Season to taste and transfer to a bowl. Melt a knob of butter in a 23cm/9in cast iron pan or heavy-based frying pan. Cook the whisked eggs over a very gentle heat until just set on the bottom but still liquid on top. Sprinkle with the Parmesan and add the flaked haddock to the pan. Melt a knob of butter in a 23cm/9in cast iron pan or heavy-based frying pan. Cook the whisked eggs over a very gentle heat until just set on the bottom but still liquid on top. Sprinkle with the Parmesan and add the flaked haddock to the pan. Mix the béchamel sauce with the egg yolks and crème fraîche. Spoon this on top of the haddock, then use a blowtorch to glaze the top (alternatively place under a grill preheated to the hottest setting). Move the flame over the omelette until it’s golden brown and caramelized. Serve in the pan. Mix the béchamel sauce with the egg yolks and crème fraîche. Spoon this on top of the haddock, then use a blowtorch to glaze the top (alternatively place under a grill preheated to the hottest setting). Move the flame over the omelette until it’s golden brown and caramelized. Serve in the pan.
|
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"title": "Omelette Arnold Bennett recipe",
"content": "An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/omelette_arnold_bennett_75990_16x9.jpg This indulgent omelette recipe is rich, creamy and perfect for a weekend treat. Fluffy eggs, béchamel sauce and smoked haddock are topped with cheese and grilled to create a crisp top. 700ml/1¼ pint milk 2 cloves1 bay leafa few parsley stalks1 onion, chopped1 undyed smoked haddock fillet (about 300g/10½oz)5 large free-range eggs, plus 2 yolks15g/½oz butter, plus extra knob for cooking15g/½oz plain flour50g/1¾oz Parmesan, finely grated 1 tbsp crème fraîchesalt and pepper 700ml/1¼ pint milk 2 cloves 1 bay leaf a few parsley stalks 1 onion, chopped 1 undyed smoked haddock fillet (about 300g/10½oz) 5 large free-range eggs, plus 2 yolks 15g/½oz butter, plus extra knob for cooking 15g/½oz plain flour 50g/1¾oz Parmesan, finely grated 1 tbsp crème fraîche salt and pepper Method Put the milk, cloves, bay leaf, parsley stalks and onion in a wide, shallow pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes. Bring the milk back to a simmer. Cut the haddock fillet in half and place in the milk, making sure it’s submerged. Turn off the heat, place a lid on the pan and leave to gently poach in the milk for 10 minutes, or until the fish is cooked and the flesh flakes easily.Remove the haddock from the pan and reserve the poaching liquor. Once cool enough to handle, remove and discard any bones and skin. Flake the flesh into large pieces and set aside until needed. Strain the milk and measure out 300ml/10fl oz into a saucepan and reheat. Whisk the 5 whole eggs in a bowl and season with salt and pepper. To make a béchamel sauce, melt the butter in a clean pan. Stir in the flour and continue cooking for a few minutes. Slowly add the warmed milk, whisking the whole time. Keep cooking over a gentle heat for about 5 minutes until it is the consistency of wallpaper paste, then take off the heat. Season to taste and transfer to a bowl.Melt a knob of butter in a 23cm/9in cast iron pan or heavy-based frying pan. Cook the whisked eggs over a very gentle heat until just set on the bottom but still liquid on top. Sprinkle with the Parmesan and add the flaked haddock to the pan. Mix the béchamel sauce with the egg yolks and crème fraîche. Spoon this on top of the haddock, then use a blowtorch to glaze the top (alternatively place under a grill preheated to the hottest setting). Move the flame over the omelette until it’s golden brown and caramelized. Serve in the pan. Put the milk, cloves, bay leaf, parsley stalks and onion in a wide, shallow pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes. Put the milk, cloves, bay leaf, parsley stalks and onion in a wide, shallow pan and bring to the boil. Remove from the heat and leave to infuse for 10 minutes. Bring the milk back to a simmer. Cut the haddock fillet in half and place in the milk, making sure it’s submerged. Turn off the heat, place a lid on the pan and leave to gently poach in the milk for 10 minutes, or until the fish is cooked and the flesh flakes easily. Bring the milk back to a simmer. Cut the haddock fillet in half and place in the milk, making sure it’s submerged. Turn off the heat, place a lid on the pan and leave to gently poach in the milk for 10 minutes, or until the fish is cooked and the flesh flakes easily. Remove the haddock from the pan and reserve the poaching liquor. Once cool enough to handle, remove and discard any bones and skin. Flake the flesh into large pieces and set aside until needed. Remove the haddock from the pan and reserve the poaching liquor. Once cool enough to handle, remove and discard any bones and skin. Flake the flesh into large pieces and set aside until needed. Strain the milk and measure out 300ml/10fl oz into a saucepan and reheat. Strain the milk and measure out 300ml/10fl oz into a saucepan and reheat. Whisk the 5 whole eggs in a bowl and season with salt and pepper. Whisk the 5 whole eggs in a bowl and season with salt and pepper. To make a béchamel sauce, melt the butter in a clean pan. Stir in the flour and continue cooking for a few minutes. Slowly add the warmed milk, whisking the whole time. Keep cooking over a gentle heat for about 5 minutes until it is the consistency of wallpaper paste, then take off the heat. Season to taste and transfer to a bowl. To make a béchamel sauce, melt the butter in a clean pan. Stir in the flour and continue cooking for a few minutes. Slowly add the warmed milk, whisking the whole time. Keep cooking over a gentle heat for about 5 minutes until it is the consistency of wallpaper paste, then take off the heat. Season to taste and transfer to a bowl. Melt a knob of butter in a 23cm/9in cast iron pan or heavy-based frying pan. Cook the whisked eggs over a very gentle heat until just set on the bottom but still liquid on top. Sprinkle with the Parmesan and add the flaked haddock to the pan. Melt a knob of butter in a 23cm/9in cast iron pan or heavy-based frying pan. Cook the whisked eggs over a very gentle heat until just set on the bottom but still liquid on top. Sprinkle with the Parmesan and add the flaked haddock to the pan. Mix the béchamel sauce with the egg yolks and crème fraîche. Spoon this on top of the haddock, then use a blowtorch to glaze the top (alternatively place under a grill preheated to the hottest setting). Move the flame over the omelette until it’s golden brown and caramelized. Serve in the pan. Mix the béchamel sauce with the egg yolks and crème fraîche. Spoon this on top of the haddock, then use a blowtorch to glaze the top (alternatively place under a grill preheated to the hottest setting). Move the flame over the omelette until it’s golden brown and caramelized. Serve in the pan."
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98a70d876fa84092bec45cbb57d7e7d31d802fa44908026ca51c743e7066b1a2
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Smoked haddock omelette with salad recipe
Arnold Bennett omelette with radish and fennel salad An average of 3.0 out of 5 stars from 2 ratings James Martin's take on the classic Arnold Bennett omelette with extra smoked fish. Serve with a simple radish and fennel salad and tasty homemade dressing. Equipment and preparation: For this recipe you will need a blender to make the dressing. 300ml/10fl oz whole milk100g/3½oz smoked haddock, preferably Arbroath Smokie haddock100g/3½oz smoked salmon1 bay leaf10 black peppercorns40g/1½oz butter4 free-range eggs, beaten15g/½oz plain flour50g/1¾oz mature cheddar cheese, gratedsalt and freshly ground black pepper 300ml/10fl oz whole milk 100g/3½oz smoked haddock, preferably Arbroath Smokie haddock 100g/3½oz smoked salmon 1 bay leaf 10 black peppercorns 40g/1½oz butter 4 free-range eggs, beaten 15g/½oz plain flour 50g/1¾oz mature cheddar cheese, grated salt and freshly ground black pepper ½ butterhead lettuce, leaves removed and washed½ head fennel, thinly sliced lengthways on a mandolin5 radishes, sliced ½ butterhead lettuce, leaves removed and washed ½ head fennel, thinly sliced lengthways on a mandolin 5 radishes, sliced 20ml/¾fl oz French dressing30g/1oz honey2 tbsp white balsamic vinegar50ml/2fl oz vegetable oil1 shallot, finely chopped½ garlic clove, thinly sliced1 tsp chopped fresh basil1 tsp chopped fresh thyme leaves1 tsp chopped chives1 tsp chopped fresh parsley 20ml/¾fl oz French dressing 30g/1oz honey 2 tbsp white balsamic vinegar 50ml/2fl oz vegetable oil 1 shallot, finely chopped ½ garlic clove, thinly sliced 1 tsp chopped fresh basil 1 tsp chopped fresh thyme leaves 1 tsp chopped chives 1 tsp chopped fresh parsley Method For the omelette, pour the milk into a large shallow pan. Add the smoked haddock, smoked salmon, bay leaf and peppercorns. Bring to a simmer. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin. Strain the milk into a clean pan.Heat a frying pan until medium-hot, add 1 tablespoon of the butter and the eggs. Cook gently, stirring with a fork until they just hold together.Add half the flaked fish to the top of the omelette. Roll out of the pan onto an ovenproof serving dish and top with the remaining fish.Preheat the grill to hot. Clean the omelette pan with kitchen paper, return to the heat and melt the remaining butter. Add the flour and cook stirring well for two minutes. Gradually add the reserved milk, whisking all the time until it forms a smooth sauce. Season with salt and pepper. Pour the sauce over the top of the omelette and scatter with the cheese. Place under the grill for 3-5 minutes, or until golden-brown and bubbling.Meanwhile for the salad, mix all of the salad ingredients together in a large salad bowl. For the dressing, combine all of the dressing ingredients in a blender until smooth. Just before serving, pour some of the dressing over the salad and toss. Any leftover dressing can be kept in the fridge for a few days.To serve, put the omelette in the centre of the table and place the dressed salad alongside. For the omelette, pour the milk into a large shallow pan. Add the smoked haddock, smoked salmon, bay leaf and peppercorns. Bring to a simmer. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin. Strain the milk into a clean pan. For the omelette, pour the milk into a large shallow pan. Add the smoked haddock, smoked salmon, bay leaf and peppercorns. Bring to a simmer. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin. Strain the milk into a clean pan. Heat a frying pan until medium-hot, add 1 tablespoon of the butter and the eggs. Cook gently, stirring with a fork until they just hold together. Heat a frying pan until medium-hot, add 1 tablespoon of the butter and the eggs. Cook gently, stirring with a fork until they just hold together. Add half the flaked fish to the top of the omelette. Roll out of the pan onto an ovenproof serving dish and top with the remaining fish. Add half the flaked fish to the top of the omelette. Roll out of the pan onto an ovenproof serving dish and top with the remaining fish. Preheat the grill to hot. Preheat the grill to hot. Clean the omelette pan with kitchen paper, return to the heat and melt the remaining butter. Add the flour and cook stirring well for two minutes. Gradually add the reserved milk, whisking all the time until it forms a smooth sauce. Season with salt and pepper. Pour the sauce over the top of the omelette and scatter with the cheese. Place under the grill for 3-5 minutes, or until golden-brown and bubbling. Clean the omelette pan with kitchen paper, return to the heat and melt the remaining butter. Add the flour and cook stirring well for two minutes. Gradually add the reserved milk, whisking all the time until it forms a smooth sauce. Season with salt and pepper. Pour the sauce over the top of the omelette and scatter with the cheese. Place under the grill for 3-5 minutes, or until golden-brown and bubbling. Meanwhile for the salad, mix all of the salad ingredients together in a large salad bowl. Meanwhile for the salad, mix all of the salad ingredients together in a large salad bowl. For the dressing, combine all of the dressing ingredients in a blender until smooth. Just before serving, pour some of the dressing over the salad and toss. Any leftover dressing can be kept in the fridge for a few days. For the dressing, combine all of the dressing ingredients in a blender until smooth. Just before serving, pour some of the dressing over the salad and toss. Any leftover dressing can be kept in the fridge for a few days. To serve, put the omelette in the centre of the table and place the dressed salad alongside. To serve, put the omelette in the centre of the table and place the dressed salad alongside.
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"title": "Smoked haddock omelette with salad recipe",
"content": "Arnold Bennett omelette with radish and fennel salad An average of 3.0 out of 5 stars from 2 ratings James Martin's take on the classic Arnold Bennett omelette with extra smoked fish. Serve with a simple radish and fennel salad and tasty homemade dressing. Equipment and preparation: For this recipe you will need a blender to make the dressing. 300ml/10fl oz whole milk100g/3½oz smoked haddock, preferably Arbroath Smokie haddock100g/3½oz smoked salmon1 bay leaf10 black peppercorns40g/1½oz butter4 free-range eggs, beaten15g/½oz plain flour50g/1¾oz mature cheddar cheese, gratedsalt and freshly ground black pepper 300ml/10fl oz whole milk 100g/3½oz smoked haddock, preferably Arbroath Smokie haddock 100g/3½oz smoked salmon 1 bay leaf 10 black peppercorns 40g/1½oz butter 4 free-range eggs, beaten 15g/½oz plain flour 50g/1¾oz mature cheddar cheese, grated salt and freshly ground black pepper ½ butterhead lettuce, leaves removed and washed½ head fennel, thinly sliced lengthways on a mandolin5 radishes, sliced ½ butterhead lettuce, leaves removed and washed ½ head fennel, thinly sliced lengthways on a mandolin 5 radishes, sliced 20ml/¾fl oz French dressing30g/1oz honey2 tbsp white balsamic vinegar50ml/2fl oz vegetable oil1 shallot, finely chopped½ garlic clove, thinly sliced1 tsp chopped fresh basil1 tsp chopped fresh thyme leaves1 tsp chopped chives1 tsp chopped fresh parsley 20ml/¾fl oz French dressing 30g/1oz honey 2 tbsp white balsamic vinegar 50ml/2fl oz vegetable oil 1 shallot, finely chopped ½ garlic clove, thinly sliced 1 tsp chopped fresh basil 1 tsp chopped fresh thyme leaves 1 tsp chopped chives 1 tsp chopped fresh parsley Method For the omelette, pour the milk into a large shallow pan. Add the smoked haddock, smoked salmon, bay leaf and peppercorns. Bring to a simmer. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin. Strain the milk into a clean pan.Heat a frying pan until medium-hot, add 1 tablespoon of the butter and the eggs. Cook gently, stirring with a fork until they just hold together.Add half the flaked fish to the top of the omelette. Roll out of the pan onto an ovenproof serving dish and top with the remaining fish.Preheat the grill to hot. Clean the omelette pan with kitchen paper, return to the heat and melt the remaining butter. Add the flour and cook stirring well for two minutes. Gradually add the reserved milk, whisking all the time until it forms a smooth sauce. Season with salt and pepper. Pour the sauce over the top of the omelette and scatter with the cheese. Place under the grill for 3-5 minutes, or until golden-brown and bubbling.Meanwhile for the salad, mix all of the salad ingredients together in a large salad bowl. For the dressing, combine all of the dressing ingredients in a blender until smooth. Just before serving, pour some of the dressing over the salad and toss. Any leftover dressing can be kept in the fridge for a few days.To serve, put the omelette in the centre of the table and place the dressed salad alongside. For the omelette, pour the milk into a large shallow pan. Add the smoked haddock, smoked salmon, bay leaf and peppercorns. Bring to a simmer. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin. Strain the milk into a clean pan. For the omelette, pour the milk into a large shallow pan. Add the smoked haddock, smoked salmon, bay leaf and peppercorns. Bring to a simmer. Cook for five minutes, or until the fish has just cooked through and flakes when pushed gently. Lift the fish out of the pan and set aside to cool slightly before gently flaking, discarding the skin. Strain the milk into a clean pan. Heat a frying pan until medium-hot, add 1 tablespoon of the butter and the eggs. Cook gently, stirring with a fork until they just hold together. Heat a frying pan until medium-hot, add 1 tablespoon of the butter and the eggs. Cook gently, stirring with a fork until they just hold together. Add half the flaked fish to the top of the omelette. Roll out of the pan onto an ovenproof serving dish and top with the remaining fish. Add half the flaked fish to the top of the omelette. Roll out of the pan onto an ovenproof serving dish and top with the remaining fish. Preheat the grill to hot. Preheat the grill to hot. Clean the omelette pan with kitchen paper, return to the heat and melt the remaining butter. Add the flour and cook stirring well for two minutes. Gradually add the reserved milk, whisking all the time until it forms a smooth sauce. Season with salt and pepper. Pour the sauce over the top of the omelette and scatter with the cheese. Place under the grill for 3-5 minutes, or until golden-brown and bubbling. Clean the omelette pan with kitchen paper, return to the heat and melt the remaining butter. Add the flour and cook stirring well for two minutes. Gradually add the reserved milk, whisking all the time until it forms a smooth sauce. Season with salt and pepper. Pour the sauce over the top of the omelette and scatter with the cheese. Place under the grill for 3-5 minutes, or until golden-brown and bubbling. Meanwhile for the salad, mix all of the salad ingredients together in a large salad bowl. Meanwhile for the salad, mix all of the salad ingredients together in a large salad bowl. For the dressing, combine all of the dressing ingredients in a blender until smooth. Just before serving, pour some of the dressing over the salad and toss. Any leftover dressing can be kept in the fridge for a few days. For the dressing, combine all of the dressing ingredients in a blender until smooth. Just before serving, pour some of the dressing over the salad and toss. Any leftover dressing can be kept in the fridge for a few days. To serve, put the omelette in the centre of the table and place the dressed salad alongside. To serve, put the omelette in the centre of the table and place the dressed salad alongside."
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6abb6839c07f10d4d5a40de2b4e7a69109b682a971a85e8fd8081a4a8bc188fe
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Quick-fix omelette recipe
An average of 4.0 out of 5 stars from 1 rating When you need a good meal in a hurry, nothing beats a veggie omelette. Serve with salad. 2-3 new potatoes, halved 1 tsp cooking oil or butter2 free-range eggs, beaten1 or 2 small mushrooms, sliced ½ small red pepper, chopped a little grated cheddarside salad of your choice, to serve 2-3 new potatoes, halved 1 tsp cooking oil or butter 2 free-range eggs, beaten 1 or 2 small mushrooms, sliced ½ small red pepper, chopped a little grated cheddar side salad of your choice, to serve Method Boil the potatoes for about 10 minutes, or until slightly soft Heat the oil in a frying pan. Once hot, add the cooked potatoes, mushrooms and peppers (or other vegetables of your choice). Once the vegetables are soft and slightly browned, transfer to a bowl. Add the beaten eggs to the pan. When the eggs have set slightly, return the vegetable mixture to the pan. Sprinkle some cheese on topFlip the omelette to cook the other side, or fold the omelette in half. Serve with salad. Boil the potatoes for about 10 minutes, or until slightly soft Boil the potatoes for about 10 minutes, or until slightly soft Heat the oil in a frying pan. Once hot, add the cooked potatoes, mushrooms and peppers (or other vegetables of your choice). Once the vegetables are soft and slightly browned, transfer to a bowl. Heat the oil in a frying pan. Once hot, add the cooked potatoes, mushrooms and peppers (or other vegetables of your choice). Once the vegetables are soft and slightly browned, transfer to a bowl. Add the beaten eggs to the pan. When the eggs have set slightly, return the vegetable mixture to the pan. Sprinkle some cheese on top Add the beaten eggs to the pan. When the eggs have set slightly, return the vegetable mixture to the pan. Sprinkle some cheese on top Flip the omelette to cook the other side, or fold the omelette in half. Serve with salad. Flip the omelette to cook the other side, or fold the omelette in half. Serve with salad.
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"title": "Quick-fix omelette recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating When you need a good meal in a hurry, nothing beats a veggie omelette. Serve with salad. 2-3 new potatoes, halved 1 tsp cooking oil or butter2 free-range eggs, beaten1 or 2 small mushrooms, sliced ½ small red pepper, chopped a little grated cheddarside salad of your choice, to serve 2-3 new potatoes, halved 1 tsp cooking oil or butter 2 free-range eggs, beaten 1 or 2 small mushrooms, sliced ½ small red pepper, chopped a little grated cheddar side salad of your choice, to serve Method Boil the potatoes for about 10 minutes, or until slightly soft Heat the oil in a frying pan. Once hot, add the cooked potatoes, mushrooms and peppers (or other vegetables of your choice). Once the vegetables are soft and slightly browned, transfer to a bowl. Add the beaten eggs to the pan. When the eggs have set slightly, return the vegetable mixture to the pan. Sprinkle some cheese on topFlip the omelette to cook the other side, or fold the omelette in half. Serve with salad. Boil the potatoes for about 10 minutes, or until slightly soft Boil the potatoes for about 10 minutes, or until slightly soft Heat the oil in a frying pan. Once hot, add the cooked potatoes, mushrooms and peppers (or other vegetables of your choice). Once the vegetables are soft and slightly browned, transfer to a bowl. Heat the oil in a frying pan. Once hot, add the cooked potatoes, mushrooms and peppers (or other vegetables of your choice). Once the vegetables are soft and slightly browned, transfer to a bowl. Add the beaten eggs to the pan. When the eggs have set slightly, return the vegetable mixture to the pan. Sprinkle some cheese on top Add the beaten eggs to the pan. When the eggs have set slightly, return the vegetable mixture to the pan. Sprinkle some cheese on top Flip the omelette to cook the other side, or fold the omelette in half. Serve with salad. Flip the omelette to cook the other side, or fold the omelette in half. Serve with salad."
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beb8bc9211b29892bac6f5243f0c5755ce7ee243397ea6f3b6a7c7569a8c3eac
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Chicken and tarragon omelette recipe
An average of 3.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_tarragon_88286_16x9.jpg Omelettes are great when you're in a rush, and filling too. Each serving provides 358 kcal, 46g protein, 3g carbohydrates (of which 2g sugars), 17g fat (of which 4.5g saturates), 2g fibre and 0.8g salt. With a GI of 45 this meal is high protein, low GI. 1 leek, thinly sliced2 tbsp vegetable or chicken stock4 tbsp fat-free quark or fat-free natural cottage cheese1 tbsp finely chopped fresh tarragon1 cooked chicken breast, skin removed, cut into small dicelow-calorie cooking spray4 large free-range eggs, beatensalt and freshly ground black pepper 1 leek, thinly sliced 2 tbsp vegetable or chicken stock 4 tbsp fat-free quark or fat-free natural cottage cheese 1 tbsp finely chopped fresh tarragon 1 cooked chicken breast, skin removed, cut into small dice low-calorie cooking spray 4 large free-range eggs, beaten salt and freshly ground black pepper 4 plum tomatoes, halved½ cucumber, finely chopped 4 plum tomatoes, halved ½ cucumber, finely chopped Method Preheat the oven to 120C/100C Fan/Gas ¼ .Put the leeks and stock in a small saucepan and cover. Cook for 5–6 minutes, or until tender and all the liquids have been absorbed. Season and stir in the quark, tarragon and chicken.Spray a 20cm/8in frying pan with low-calorie cooking spray and place over a high heat. Season the eggs, then add half to the pan and cook, pushing the cooked egg into the centre of the pan and allowing the runny egg to flow into its place until no runny egg is left.Spoon half the chicken mixture into the middle of the omelette. Flip one side on top of the chicken, then the other side over to encase the filling. Roll the omelette onto a plate and keep warm while you cook the second one.Meanwhile, toss together the tomatoes and cucumber. Serve the omelettes with the cucumber salad. Preheat the oven to 120C/100C Fan/Gas ¼ . Preheat the oven to 120C/100C Fan/Gas ¼ . Put the leeks and stock in a small saucepan and cover. Cook for 5–6 minutes, or until tender and all the liquids have been absorbed. Season and stir in the quark, tarragon and chicken. Put the leeks and stock in a small saucepan and cover. Cook for 5–6 minutes, or until tender and all the liquids have been absorbed. Season and stir in the quark, tarragon and chicken. Spray a 20cm/8in frying pan with low-calorie cooking spray and place over a high heat. Spray a 20cm/8in frying pan with low-calorie cooking spray and place over a high heat. Season the eggs, then add half to the pan and cook, pushing the cooked egg into the centre of the pan and allowing the runny egg to flow into its place until no runny egg is left. Season the eggs, then add half to the pan and cook, pushing the cooked egg into the centre of the pan and allowing the runny egg to flow into its place until no runny egg is left. Spoon half the chicken mixture into the middle of the omelette. Flip one side on top of the chicken, then the other side over to encase the filling. Roll the omelette onto a plate and keep warm while you cook the second one. Spoon half the chicken mixture into the middle of the omelette. Flip one side on top of the chicken, then the other side over to encase the filling. Roll the omelette onto a plate and keep warm while you cook the second one. Meanwhile, toss together the tomatoes and cucumber. Serve the omelettes with the cucumber salad. Meanwhile, toss together the tomatoes and cucumber. Serve the omelettes with the cucumber salad.
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"title": "Chicken and tarragon omelette recipe",
"content": "An average of 3.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_tarragon_88286_16x9.jpg Omelettes are great when you're in a rush, and filling too. Each serving provides 358 kcal, 46g protein, 3g carbohydrates (of which 2g sugars), 17g fat (of which 4.5g saturates), 2g fibre and 0.8g salt. With a GI of 45 this meal is high protein, low GI. 1 leek, thinly sliced2 tbsp vegetable or chicken stock4 tbsp fat-free quark or fat-free natural cottage cheese1 tbsp finely chopped fresh tarragon1 cooked chicken breast, skin removed, cut into small dicelow-calorie cooking spray4 large free-range eggs, beatensalt and freshly ground black pepper 1 leek, thinly sliced 2 tbsp vegetable or chicken stock 4 tbsp fat-free quark or fat-free natural cottage cheese 1 tbsp finely chopped fresh tarragon 1 cooked chicken breast, skin removed, cut into small dice low-calorie cooking spray 4 large free-range eggs, beaten salt and freshly ground black pepper 4 plum tomatoes, halved½ cucumber, finely chopped 4 plum tomatoes, halved ½ cucumber, finely chopped Method Preheat the oven to 120C/100C Fan/Gas ¼ .Put the leeks and stock in a small saucepan and cover. Cook for 5–6 minutes, or until tender and all the liquids have been absorbed. Season and stir in the quark, tarragon and chicken.Spray a 20cm/8in frying pan with low-calorie cooking spray and place over a high heat. Season the eggs, then add half to the pan and cook, pushing the cooked egg into the centre of the pan and allowing the runny egg to flow into its place until no runny egg is left.Spoon half the chicken mixture into the middle of the omelette. Flip one side on top of the chicken, then the other side over to encase the filling. Roll the omelette onto a plate and keep warm while you cook the second one.Meanwhile, toss together the tomatoes and cucumber. Serve the omelettes with the cucumber salad. Preheat the oven to 120C/100C Fan/Gas ¼ . Preheat the oven to 120C/100C Fan/Gas ¼ . Put the leeks and stock in a small saucepan and cover. Cook for 5–6 minutes, or until tender and all the liquids have been absorbed. Season and stir in the quark, tarragon and chicken. Put the leeks and stock in a small saucepan and cover. Cook for 5–6 minutes, or until tender and all the liquids have been absorbed. Season and stir in the quark, tarragon and chicken. Spray a 20cm/8in frying pan with low-calorie cooking spray and place over a high heat. Spray a 20cm/8in frying pan with low-calorie cooking spray and place over a high heat. Season the eggs, then add half to the pan and cook, pushing the cooked egg into the centre of the pan and allowing the runny egg to flow into its place until no runny egg is left. Season the eggs, then add half to the pan and cook, pushing the cooked egg into the centre of the pan and allowing the runny egg to flow into its place until no runny egg is left. Spoon half the chicken mixture into the middle of the omelette. Flip one side on top of the chicken, then the other side over to encase the filling. Roll the omelette onto a plate and keep warm while you cook the second one. Spoon half the chicken mixture into the middle of the omelette. Flip one side on top of the chicken, then the other side over to encase the filling. Roll the omelette onto a plate and keep warm while you cook the second one. Meanwhile, toss together the tomatoes and cucumber. Serve the omelettes with the cucumber salad. Meanwhile, toss together the tomatoes and cucumber. Serve the omelettes with the cucumber salad."
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5b4074f66f81c7fa574b3b1ac2a0b1fb7492c1a29f363464978e6048ed1e4f62
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How to make an omelette recipe
An average of 2.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_an_omelette_22250_16x9.jpg Dill and lemon zest give this simple omelette an edge of fresh springtime flavour. You could easily replace the asparagus, courgettes and goats' cheese to make your own variations. Each serving provides 351kcal, 26g protein, 4g carbohydrate (of which 4g sugars), 25g fat (of which 9g saturates), 2.5g fibre and 0.9g salt. 2 medium courgettes200g/7oz asparagus spears8 large eggssalt and freshly ground black pepperhandful fresh dill, roughly chopped1 tbsp extra virgin olive oil, plus a little drizzle to finish1 garlic clovebunch spring onions100g/3½oz round goats’ cheese½ unwaxed lemon, zest only 2 medium courgettes 200g/7oz asparagus spears 8 large eggs salt and freshly ground black pepper handful fresh dill, roughly chopped 1 tbsp extra virgin olive oil, plus a little drizzle to finish 1 garlic clove bunch spring onions 100g/3½oz round goats’ cheese ½ unwaxed lemon, zest only Method Preheat the grill to high (250-275C/480-520F). Slice the courgettes in quarters lengthways, and chop into smallish chunks. Cut the asparagus into short lengths, discarding the last 5cm/2in or so of each stalk.Beat the eggs with some salt and pepper and most of the dill. Heat the oil in a medium frying pan, approximately 23cm, and fry the courgette over a high heat for two minutes or so to soften them, stirring often. Add the asparagus and cook for two minutes, until bright green and just tender and the courgette is browned here and there.Meanwhile, crush the garlic and finely slice the spring onions. Cut the cheese into small chunks.Add the garlic and two-thirds of the spring onions to the pan, grate in most of the lemon zest, fry for one minute, then pour in the eggs and scatter in half the cheese.With the pan over a medium heat, cook the omelette slowly, stirring gently to allow the runny egg on top to meet the heat of the pan. The egg will start to set like ribbons. When the egg is softly set all the way through, and slightly runny on top, remove from the heat. Scatter the omelette with the rest of the onions and cheese, then grill for two minutes or until just golden-brown. Finish with the rest of the dill and lemon zest, and a drizzle of extra virgin olive oil of you like, then serve in wedges. Preheat the grill to high (250-275C/480-520F). Slice the courgettes in quarters lengthways, and chop into smallish chunks. Cut the asparagus into short lengths, discarding the last 5cm/2in or so of each stalk. Preheat the grill to high (250-275C/480-520F). Slice the courgettes in quarters lengthways, and chop into smallish chunks. Cut the asparagus into short lengths, discarding the last 5cm/2in or so of each stalk. Beat the eggs with some salt and pepper and most of the dill. Beat the eggs with some salt and pepper and most of the dill. Heat the oil in a medium frying pan, approximately 23cm, and fry the courgette over a high heat for two minutes or so to soften them, stirring often. Add the asparagus and cook for two minutes, until bright green and just tender and the courgette is browned here and there. Heat the oil in a medium frying pan, approximately 23cm, and fry the courgette over a high heat for two minutes or so to soften them, stirring often. Add the asparagus and cook for two minutes, until bright green and just tender and the courgette is browned here and there. Meanwhile, crush the garlic and finely slice the spring onions. Cut the cheese into small chunks. Meanwhile, crush the garlic and finely slice the spring onions. Cut the cheese into small chunks. Add the garlic and two-thirds of the spring onions to the pan, grate in most of the lemon zest, fry for one minute, then pour in the eggs and scatter in half the cheese. Add the garlic and two-thirds of the spring onions to the pan, grate in most of the lemon zest, fry for one minute, then pour in the eggs and scatter in half the cheese. With the pan over a medium heat, cook the omelette slowly, stirring gently to allow the runny egg on top to meet the heat of the pan. The egg will start to set like ribbons. When the egg is softly set all the way through, and slightly runny on top, remove from the heat. With the pan over a medium heat, cook the omelette slowly, stirring gently to allow the runny egg on top to meet the heat of the pan. The egg will start to set like ribbons. When the egg is softly set all the way through, and slightly runny on top, remove from the heat. Scatter the omelette with the rest of the onions and cheese, then grill for two minutes or until just golden-brown. Scatter the omelette with the rest of the onions and cheese, then grill for two minutes or until just golden-brown. Finish with the rest of the dill and lemon zest, and a drizzle of extra virgin olive oil of you like, then serve in wedges. Finish with the rest of the dill and lemon zest, and a drizzle of extra virgin olive oil of you like, then serve in wedges.
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"content": "An average of 2.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_an_omelette_22250_16x9.jpg Dill and lemon zest give this simple omelette an edge of fresh springtime flavour. You could easily replace the asparagus, courgettes and goats' cheese to make your own variations. Each serving provides 351kcal, 26g protein, 4g carbohydrate (of which 4g sugars), 25g fat (of which 9g saturates), 2.5g fibre and 0.9g salt. 2 medium courgettes200g/7oz asparagus spears8 large eggssalt and freshly ground black pepperhandful fresh dill, roughly chopped1 tbsp extra virgin olive oil, plus a little drizzle to finish1 garlic clovebunch spring onions100g/3½oz round goats’ cheese½ unwaxed lemon, zest only 2 medium courgettes 200g/7oz asparagus spears 8 large eggs salt and freshly ground black pepper handful fresh dill, roughly chopped 1 tbsp extra virgin olive oil, plus a little drizzle to finish 1 garlic clove bunch spring onions 100g/3½oz round goats’ cheese ½ unwaxed lemon, zest only Method Preheat the grill to high (250-275C/480-520F). Slice the courgettes in quarters lengthways, and chop into smallish chunks. Cut the asparagus into short lengths, discarding the last 5cm/2in or so of each stalk.Beat the eggs with some salt and pepper and most of the dill. Heat the oil in a medium frying pan, approximately 23cm, and fry the courgette over a high heat for two minutes or so to soften them, stirring often. Add the asparagus and cook for two minutes, until bright green and just tender and the courgette is browned here and there.Meanwhile, crush the garlic and finely slice the spring onions. Cut the cheese into small chunks.Add the garlic and two-thirds of the spring onions to the pan, grate in most of the lemon zest, fry for one minute, then pour in the eggs and scatter in half the cheese.With the pan over a medium heat, cook the omelette slowly, stirring gently to allow the runny egg on top to meet the heat of the pan. The egg will start to set like ribbons. When the egg is softly set all the way through, and slightly runny on top, remove from the heat. Scatter the omelette with the rest of the onions and cheese, then grill for two minutes or until just golden-brown. Finish with the rest of the dill and lemon zest, and a drizzle of extra virgin olive oil of you like, then serve in wedges. Preheat the grill to high (250-275C/480-520F). Slice the courgettes in quarters lengthways, and chop into smallish chunks. Cut the asparagus into short lengths, discarding the last 5cm/2in or so of each stalk. Preheat the grill to high (250-275C/480-520F). Slice the courgettes in quarters lengthways, and chop into smallish chunks. Cut the asparagus into short lengths, discarding the last 5cm/2in or so of each stalk. Beat the eggs with some salt and pepper and most of the dill. Beat the eggs with some salt and pepper and most of the dill. Heat the oil in a medium frying pan, approximately 23cm, and fry the courgette over a high heat for two minutes or so to soften them, stirring often. Add the asparagus and cook for two minutes, until bright green and just tender and the courgette is browned here and there. Heat the oil in a medium frying pan, approximately 23cm, and fry the courgette over a high heat for two minutes or so to soften them, stirring often. Add the asparagus and cook for two minutes, until bright green and just tender and the courgette is browned here and there. Meanwhile, crush the garlic and finely slice the spring onions. Cut the cheese into small chunks. Meanwhile, crush the garlic and finely slice the spring onions. Cut the cheese into small chunks. Add the garlic and two-thirds of the spring onions to the pan, grate in most of the lemon zest, fry for one minute, then pour in the eggs and scatter in half the cheese. Add the garlic and two-thirds of the spring onions to the pan, grate in most of the lemon zest, fry for one minute, then pour in the eggs and scatter in half the cheese. With the pan over a medium heat, cook the omelette slowly, stirring gently to allow the runny egg on top to meet the heat of the pan. The egg will start to set like ribbons. When the egg is softly set all the way through, and slightly runny on top, remove from the heat. With the pan over a medium heat, cook the omelette slowly, stirring gently to allow the runny egg on top to meet the heat of the pan. The egg will start to set like ribbons. When the egg is softly set all the way through, and slightly runny on top, remove from the heat. Scatter the omelette with the rest of the onions and cheese, then grill for two minutes or until just golden-brown. Scatter the omelette with the rest of the onions and cheese, then grill for two minutes or until just golden-brown. Finish with the rest of the dill and lemon zest, and a drizzle of extra virgin olive oil of you like, then serve in wedges. Finish with the rest of the dill and lemon zest, and a drizzle of extra virgin olive oil of you like, then serve in wedges."
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368da23cbe44c640611cb0afbb87d90152a415a3f1223480d55c192bfacd8dc0
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Smoked haddock, parmesan and crème fraîche omelette recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01k2tll.jpg A very easy and quick dish for the family, cooked and served in one pan. Similar to a frittata, this omelette is started on the hob and finished under the grill. 850ml/1½pint milk2 fillets good-quality smoked haddock30g/1oz butter15g/½oz plain flour10 large free-range eggs150g/5½oz parmesan, grated1 bunch chives, chopped2 large free-range egg yolks 150g/5½oz crème fraîchesalt and black pepper, to taste 850ml/1½pint milk 2 fillets good-quality smoked haddock 30g/1oz butter 15g/½oz plain flour 10 large free-range eggs 150g/5½oz parmesan, grated 1 bunch chives, chopped 2 large free-range egg yolks 150g/5½oz crème fraîche salt and black pepper, to taste Method In a large saucepan, bring the milk up to the boil. Place the smoked haddock into the milk and turn off the heat. Place a lid on the pan and leave to gently poach in the milk for approximately 8-10 minutes.Remove the haddock from the pan and cover with aluminium foil to keep warm. Remove all bones and discard the skin. Pass the poaching milk through a fine sieve into a jug.In a saucepan, melt half of the butter and then add the flour. Mix to form a smooth paste. Gradually add half of the poaching milk in batches, stirring all the time, to make a white sauce.Whisk the whole eggs in a bowl and season with salt and pepper. In a large non-stick frying pan, melt the remaining butter over a low heat. Pour the whisked eggs into the pan and cook slowly. When just cooked, remove from the heat and cover with grated parmesan. Add the chopped chives and place flakes of smoked haddock over the top. Preheat the grill to the hottest setting.In a mixing bowl, mix together the egg yolks and the crème fraîche with six tablespoons of the white sauce. Spoon this mix over the top of the omelette and place under the preheated grill to make a glaze (alternatively use a blowtorch). In a large saucepan, bring the milk up to the boil. Place the smoked haddock into the milk and turn off the heat. Place a lid on the pan and leave to gently poach in the milk for approximately 8-10 minutes. In a large saucepan, bring the milk up to the boil. Place the smoked haddock into the milk and turn off the heat. Place a lid on the pan and leave to gently poach in the milk for approximately 8-10 minutes. Remove the haddock from the pan and cover with aluminium foil to keep warm. Remove all bones and discard the skin. Pass the poaching milk through a fine sieve into a jug. Remove the haddock from the pan and cover with aluminium foil to keep warm. Remove all bones and discard the skin. Pass the poaching milk through a fine sieve into a jug. In a saucepan, melt half of the butter and then add the flour. Mix to form a smooth paste. Gradually add half of the poaching milk in batches, stirring all the time, to make a white sauce. In a saucepan, melt half of the butter and then add the flour. Mix to form a smooth paste. Gradually add half of the poaching milk in batches, stirring all the time, to make a white sauce. Whisk the whole eggs in a bowl and season with salt and pepper. In a large non-stick frying pan, melt the remaining butter over a low heat. Pour the whisked eggs into the pan and cook slowly. When just cooked, remove from the heat and cover with grated parmesan. Add the chopped chives and place flakes of smoked haddock over the top. Whisk the whole eggs in a bowl and season with salt and pepper. In a large non-stick frying pan, melt the remaining butter over a low heat. Pour the whisked eggs into the pan and cook slowly. When just cooked, remove from the heat and cover with grated parmesan. Add the chopped chives and place flakes of smoked haddock over the top. Preheat the grill to the hottest setting. Preheat the grill to the hottest setting. In a mixing bowl, mix together the egg yolks and the crème fraîche with six tablespoons of the white sauce. Spoon this mix over the top of the omelette and place under the preheated grill to make a glaze (alternatively use a blowtorch). In a mixing bowl, mix together the egg yolks and the crème fraîche with six tablespoons of the white sauce. Spoon this mix over the top of the omelette and place under the preheated grill to make a glaze (alternatively use a blowtorch).
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"title": "Smoked haddock, parmesan and crème fraîche omelette recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01k2tll.jpg A very easy and quick dish for the family, cooked and served in one pan. Similar to a frittata, this omelette is started on the hob and finished under the grill. 850ml/1½pint milk2 fillets good-quality smoked haddock30g/1oz butter15g/½oz plain flour10 large free-range eggs150g/5½oz parmesan, grated1 bunch chives, chopped2 large free-range egg yolks 150g/5½oz crème fraîchesalt and black pepper, to taste 850ml/1½pint milk 2 fillets good-quality smoked haddock 30g/1oz butter 15g/½oz plain flour 10 large free-range eggs 150g/5½oz parmesan, grated 1 bunch chives, chopped 2 large free-range egg yolks 150g/5½oz crème fraîche salt and black pepper, to taste Method In a large saucepan, bring the milk up to the boil. Place the smoked haddock into the milk and turn off the heat. Place a lid on the pan and leave to gently poach in the milk for approximately 8-10 minutes.Remove the haddock from the pan and cover with aluminium foil to keep warm. Remove all bones and discard the skin. Pass the poaching milk through a fine sieve into a jug.In a saucepan, melt half of the butter and then add the flour. Mix to form a smooth paste. Gradually add half of the poaching milk in batches, stirring all the time, to make a white sauce.Whisk the whole eggs in a bowl and season with salt and pepper. In a large non-stick frying pan, melt the remaining butter over a low heat. Pour the whisked eggs into the pan and cook slowly. When just cooked, remove from the heat and cover with grated parmesan. Add the chopped chives and place flakes of smoked haddock over the top. Preheat the grill to the hottest setting.In a mixing bowl, mix together the egg yolks and the crème fraîche with six tablespoons of the white sauce. Spoon this mix over the top of the omelette and place under the preheated grill to make a glaze (alternatively use a blowtorch). In a large saucepan, bring the milk up to the boil. Place the smoked haddock into the milk and turn off the heat. Place a lid on the pan and leave to gently poach in the milk for approximately 8-10 minutes. In a large saucepan, bring the milk up to the boil. Place the smoked haddock into the milk and turn off the heat. Place a lid on the pan and leave to gently poach in the milk for approximately 8-10 minutes. Remove the haddock from the pan and cover with aluminium foil to keep warm. Remove all bones and discard the skin. Pass the poaching milk through a fine sieve into a jug. Remove the haddock from the pan and cover with aluminium foil to keep warm. Remove all bones and discard the skin. Pass the poaching milk through a fine sieve into a jug. In a saucepan, melt half of the butter and then add the flour. Mix to form a smooth paste. Gradually add half of the poaching milk in batches, stirring all the time, to make a white sauce. In a saucepan, melt half of the butter and then add the flour. Mix to form a smooth paste. Gradually add half of the poaching milk in batches, stirring all the time, to make a white sauce. Whisk the whole eggs in a bowl and season with salt and pepper. In a large non-stick frying pan, melt the remaining butter over a low heat. Pour the whisked eggs into the pan and cook slowly. When just cooked, remove from the heat and cover with grated parmesan. Add the chopped chives and place flakes of smoked haddock over the top. Whisk the whole eggs in a bowl and season with salt and pepper. In a large non-stick frying pan, melt the remaining butter over a low heat. Pour the whisked eggs into the pan and cook slowly. When just cooked, remove from the heat and cover with grated parmesan. Add the chopped chives and place flakes of smoked haddock over the top. Preheat the grill to the hottest setting. Preheat the grill to the hottest setting. In a mixing bowl, mix together the egg yolks and the crème fraîche with six tablespoons of the white sauce. Spoon this mix over the top of the omelette and place under the preheated grill to make a glaze (alternatively use a blowtorch). In a mixing bowl, mix together the egg yolks and the crème fraîche with six tablespoons of the white sauce. Spoon this mix over the top of the omelette and place under the preheated grill to make a glaze (alternatively use a blowtorch)."
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Arroz mar y montaña ‘al horno’ with sherry alioli recipe
An average of 4.8 out of 5 stars from 4 ratings This Spanish rice and chicken dish is served with a freshly made sherry mayonnaise for a decadent treat that is perfect for sharing with a group. 100ml/3½fl oz extra virgin olive oil4 garlic cloves, finely diced2 large onions, finely diced4 mixed peppers, cored, seeds removed and finely diced8 ripe tomatoes, cored, seeds removed and roughly chopped2 thyme sprigs1½ tbsp ñora pepper paste or tomato purée 1 bay leaf1½ tbsp mild smoked paprika 100ml/3½fl oz extra virgin olive oil 4 garlic cloves, finely diced 2 large onions, finely diced 4 mixed peppers, cored, seeds removed and finely diced 8 ripe tomatoes, cored, seeds removed and roughly chopped 2 thyme sprigs 1½ tbsp ñora pepper paste or tomato purée 1 bay leaf 1½ tbsp mild smoked paprika 4 free-range chicken thighs, skin on and boneless3 garlic cloves, lightly crushed1½ tbsp olive oil1 tbsp mild smoked paprika3 thyme sprigs600ml/20fl oz brown chicken stock600ml/20fl oz shellfish stocksmall pinch saffron75g/2¾oz smoked pancetta, diced400g/14oz paella rice 4 piquillo peppers, torn in half4 medium tiger prawns, whole shell on12 seasonal clams, such as palourde, scrubbed and debeardedsea salt and freshly ground black pepper 4 free-range chicken thighs, skin on and boneless 3 garlic cloves, lightly crushed 1½ tbsp olive oil 1 tbsp mild smoked paprika 3 thyme sprigs 600ml/20fl oz brown chicken stock 600ml/20fl oz shellfish stock small pinch saffron 75g/2¾oz smoked pancetta, diced 400g/14oz paella rice 4 piquillo peppers, torn in half 4 medium tiger prawns, whole shell on 12 seasonal clams, such as palourde, scrubbed and debearded sea salt and freshly ground black pepper 3 free-range egg yolks3 garlic cloves, minced with sea salt40ml/1½fl oz sherry vinegar2 tbsp oloroso sherry125ml/4fl oz extra virgin olive oil200ml/7fl oz light olive oil or light rapeseed oilsea salt and freshly ground black pepper 3 free-range egg yolks 3 garlic cloves, minced with sea salt 40ml/1½fl oz sherry vinegar 2 tbsp oloroso sherry 125ml/4fl oz extra virgin olive oil 200ml/7fl oz light olive oil or light rapeseed oil sea salt and freshly ground black pepper olive oil, for drizzling½ lemon, for squeezingwarm crusty bread olive oil, for drizzling ½ lemon, for squeezing warm crusty bread Method To make the sofrito, heat the oil in a heavy-based saucepan over a low–medium heat and add the garlic and onions. Cook until the onions start to become translucent, stirring often to avoid burning the garlic. Add the peppers and cook over a low heat for at least 20 minutes. Add the tomatoes and stir thoroughly. Add the thyme, ñora pepper paste, bay leaf and smoked paprika. Simmer over a low heat for 45–60 minutes. The result should be a rich, deep savoury base with sweet notes from the natural caramelisation of the vegetables. Set aside. To make the arroz, mix the chicken with the garlic, olive oil, smoked paprika and thyme in a bowl. Season with salt and pepper. Leave to marinate in the fridge for at least an hour or you can use straight away. Pour both of the stocks into a saucepan, add the saffron and bring to the boil. Turn down to a simmer and cook to infuse the saffron for 5–10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place a casserole on the hob over a medium heat. Add the pancetta and chicken and cook to brown the meat and render the fat. Remove the chicken from the casserole. Stir 300g/10½oz of the sofrito into the casserole until it is warmed through. Add the rice and stir into the sofrito and pancetta mixture. Turn the heat up to high and pour in the hot stock mixture. Lay the peppers on top and bring to the boil. Return the chicken to the pan and season with sea salt. Cook in the oven for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Remove the casserole from the oven and place the prawns and clams into the rice, pushing down a little. Return to the oven for another 10–12 minutes. Remove from the oven, discard any clams that remain closed and set aside to rest. The sherry alioli can be made by hand, but a food processor or small mixer is a lot easier. Place the egg yolks, garlic, vinegar, sherry and a pinch of sea salt in the processor. Whisk vigorously until very well emulsified. Gradually add the oils, drop by drop, making sure each drop is incorporated before adding more. Slowly increase the speed, making sure everything stays emulsified and increase to a slow steady pour with the oils until a mayonnaise texture is achieved. Season with salt and pepper. Finish the arroz with a drizzle of olive oil and a squeeze of lemon. Serve with the warm crusty bread and sherry alioli. To make the sofrito, heat the oil in a heavy-based saucepan over a low–medium heat and add the garlic and onions. Cook until the onions start to become translucent, stirring often to avoid burning the garlic. Add the peppers and cook over a low heat for at least 20 minutes. Add the tomatoes and stir thoroughly. Add the thyme, ñora pepper paste, bay leaf and smoked paprika. Simmer over a low heat for 45–60 minutes. The result should be a rich, deep savoury base with sweet notes from the natural caramelisation of the vegetables. Set aside. To make the sofrito, heat the oil in a heavy-based saucepan over a low–medium heat and add the garlic and onions. Cook until the onions start to become translucent, stirring often to avoid burning the garlic. Add the peppers and cook over a low heat for at least 20 minutes. Add the tomatoes and stir thoroughly. Add the thyme, ñora pepper paste, bay leaf and smoked paprika. Simmer over a low heat for 45–60 minutes. The result should be a rich, deep savoury base with sweet notes from the natural caramelisation of the vegetables. Set aside. To make the arroz, mix the chicken with the garlic, olive oil, smoked paprika and thyme in a bowl. Season with salt and pepper. Leave to marinate in the fridge for at least an hour or you can use straight away. Pour both of the stocks into a saucepan, add the saffron and bring to the boil. Turn down to a simmer and cook to infuse the saffron for 5–10 minutes. To make the arroz, mix the chicken with the garlic, olive oil, smoked paprika and thyme in a bowl. Season with salt and pepper. Leave to marinate in the fridge for at least an hour or you can use straight away. Pour both of the stocks into a saucepan, add the saffron and bring to the boil. Turn down to a simmer and cook to infuse the saffron for 5–10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place a casserole on the hob over a medium heat. Add the pancetta and chicken and cook to brown the meat and render the fat. Remove the chicken from the casserole. Stir 300g/10½oz of the sofrito into the casserole until it is warmed through. Add the rice and stir into the sofrito and pancetta mixture. Turn the heat up to high and pour in the hot stock mixture. Lay the peppers on top and bring to the boil. Return the chicken to the pan and season with sea salt. Cook in the oven for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Remove the casserole from the oven and place the prawns and clams into the rice, pushing down a little. Return to the oven for another 10–12 minutes. Remove from the oven, discard any clams that remain closed and set aside to rest. Preheat the oven to 200C/180C Fan/Gas 6. Place a casserole on the hob over a medium heat. Add the pancetta and chicken and cook to brown the meat and render the fat. Remove the chicken from the casserole. Stir 300g/10½oz of the sofrito into the casserole until it is warmed through. Add the rice and stir into the sofrito and pancetta mixture. Turn the heat up to high and pour in the hot stock mixture. Lay the peppers on top and bring to the boil. Return the chicken to the pan and season with sea salt. Cook in the oven for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Remove the casserole from the oven and place the prawns and clams into the rice, pushing down a little. Return to the oven for another 10–12 minutes. Remove from the oven, discard any clams that remain closed and set aside to rest. The sherry alioli can be made by hand, but a food processor or small mixer is a lot easier. Place the egg yolks, garlic, vinegar, sherry and a pinch of sea salt in the processor. Whisk vigorously until very well emulsified. Gradually add the oils, drop by drop, making sure each drop is incorporated before adding more. Slowly increase the speed, making sure everything stays emulsified and increase to a slow steady pour with the oils until a mayonnaise texture is achieved. Season with salt and pepper. The sherry alioli can be made by hand, but a food processor or small mixer is a lot easier. Place the egg yolks, garlic, vinegar, sherry and a pinch of sea salt in the processor. Whisk vigorously until very well emulsified. Gradually add the oils, drop by drop, making sure each drop is incorporated before adding more. Slowly increase the speed, making sure everything stays emulsified and increase to a slow steady pour with the oils until a mayonnaise texture is achieved. Season with salt and pepper. Finish the arroz with a drizzle of olive oil and a squeeze of lemon. Serve with the warm crusty bread and sherry alioli. Finish the arroz with a drizzle of olive oil and a squeeze of lemon. Serve with the warm crusty bread and sherry alioli.
|
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"url": "https://www.bbc.co.uk/food/recipes/arroz_mar_y_montaa_al_15233",
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"delivery_version": "v1.0",
"title": "Arroz mar y montaña ‘al horno’ with sherry alioli recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings This Spanish rice and chicken dish is served with a freshly made sherry mayonnaise for a decadent treat that is perfect for sharing with a group. 100ml/3½fl oz extra virgin olive oil4 garlic cloves, finely diced2 large onions, finely diced4 mixed peppers, cored, seeds removed and finely diced8 ripe tomatoes, cored, seeds removed and roughly chopped2 thyme sprigs1½ tbsp ñora pepper paste or tomato purée 1 bay leaf1½ tbsp mild smoked paprika 100ml/3½fl oz extra virgin olive oil 4 garlic cloves, finely diced 2 large onions, finely diced 4 mixed peppers, cored, seeds removed and finely diced 8 ripe tomatoes, cored, seeds removed and roughly chopped 2 thyme sprigs 1½ tbsp ñora pepper paste or tomato purée 1 bay leaf 1½ tbsp mild smoked paprika 4 free-range chicken thighs, skin on and boneless3 garlic cloves, lightly crushed1½ tbsp olive oil1 tbsp mild smoked paprika3 thyme sprigs600ml/20fl oz brown chicken stock600ml/20fl oz shellfish stocksmall pinch saffron75g/2¾oz smoked pancetta, diced400g/14oz paella rice 4 piquillo peppers, torn in half4 medium tiger prawns, whole shell on12 seasonal clams, such as palourde, scrubbed and debeardedsea salt and freshly ground black pepper 4 free-range chicken thighs, skin on and boneless 3 garlic cloves, lightly crushed 1½ tbsp olive oil 1 tbsp mild smoked paprika 3 thyme sprigs 600ml/20fl oz brown chicken stock 600ml/20fl oz shellfish stock small pinch saffron 75g/2¾oz smoked pancetta, diced 400g/14oz paella rice 4 piquillo peppers, torn in half 4 medium tiger prawns, whole shell on 12 seasonal clams, such as palourde, scrubbed and debearded sea salt and freshly ground black pepper 3 free-range egg yolks3 garlic cloves, minced with sea salt40ml/1½fl oz sherry vinegar2 tbsp oloroso sherry125ml/4fl oz extra virgin olive oil200ml/7fl oz light olive oil or light rapeseed oilsea salt and freshly ground black pepper 3 free-range egg yolks 3 garlic cloves, minced with sea salt 40ml/1½fl oz sherry vinegar 2 tbsp oloroso sherry 125ml/4fl oz extra virgin olive oil 200ml/7fl oz light olive oil or light rapeseed oil sea salt and freshly ground black pepper olive oil, for drizzling½ lemon, for squeezingwarm crusty bread olive oil, for drizzling ½ lemon, for squeezing warm crusty bread Method To make the sofrito, heat the oil in a heavy-based saucepan over a low–medium heat and add the garlic and onions. Cook until the onions start to become translucent, stirring often to avoid burning the garlic. Add the peppers and cook over a low heat for at least 20 minutes. Add the tomatoes and stir thoroughly. Add the thyme, ñora pepper paste, bay leaf and smoked paprika. Simmer over a low heat for 45–60 minutes. The result should be a rich, deep savoury base with sweet notes from the natural caramelisation of the vegetables. Set aside. To make the arroz, mix the chicken with the garlic, olive oil, smoked paprika and thyme in a bowl. Season with salt and pepper. Leave to marinate in the fridge for at least an hour or you can use straight away. Pour both of the stocks into a saucepan, add the saffron and bring to the boil. Turn down to a simmer and cook to infuse the saffron for 5–10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place a casserole on the hob over a medium heat. Add the pancetta and chicken and cook to brown the meat and render the fat. Remove the chicken from the casserole. Stir 300g/10½oz of the sofrito into the casserole until it is warmed through. Add the rice and stir into the sofrito and pancetta mixture. Turn the heat up to high and pour in the hot stock mixture. Lay the peppers on top and bring to the boil. Return the chicken to the pan and season with sea salt. Cook in the oven for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Remove the casserole from the oven and place the prawns and clams into the rice, pushing down a little. Return to the oven for another 10–12 minutes. Remove from the oven, discard any clams that remain closed and set aside to rest. The sherry alioli can be made by hand, but a food processor or small mixer is a lot easier. Place the egg yolks, garlic, vinegar, sherry and a pinch of sea salt in the processor. Whisk vigorously until very well emulsified. Gradually add the oils, drop by drop, making sure each drop is incorporated before adding more. Slowly increase the speed, making sure everything stays emulsified and increase to a slow steady pour with the oils until a mayonnaise texture is achieved. Season with salt and pepper. Finish the arroz with a drizzle of olive oil and a squeeze of lemon. Serve with the warm crusty bread and sherry alioli. To make the sofrito, heat the oil in a heavy-based saucepan over a low–medium heat and add the garlic and onions. Cook until the onions start to become translucent, stirring often to avoid burning the garlic. Add the peppers and cook over a low heat for at least 20 minutes. Add the tomatoes and stir thoroughly. Add the thyme, ñora pepper paste, bay leaf and smoked paprika. Simmer over a low heat for 45–60 minutes. The result should be a rich, deep savoury base with sweet notes from the natural caramelisation of the vegetables. Set aside. To make the sofrito, heat the oil in a heavy-based saucepan over a low–medium heat and add the garlic and onions. Cook until the onions start to become translucent, stirring often to avoid burning the garlic. Add the peppers and cook over a low heat for at least 20 minutes. Add the tomatoes and stir thoroughly. Add the thyme, ñora pepper paste, bay leaf and smoked paprika. Simmer over a low heat for 45–60 minutes. The result should be a rich, deep savoury base with sweet notes from the natural caramelisation of the vegetables. Set aside. To make the arroz, mix the chicken with the garlic, olive oil, smoked paprika and thyme in a bowl. Season with salt and pepper. Leave to marinate in the fridge for at least an hour or you can use straight away. Pour both of the stocks into a saucepan, add the saffron and bring to the boil. Turn down to a simmer and cook to infuse the saffron for 5–10 minutes. To make the arroz, mix the chicken with the garlic, olive oil, smoked paprika and thyme in a bowl. Season with salt and pepper. Leave to marinate in the fridge for at least an hour or you can use straight away. Pour both of the stocks into a saucepan, add the saffron and bring to the boil. Turn down to a simmer and cook to infuse the saffron for 5–10 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place a casserole on the hob over a medium heat. Add the pancetta and chicken and cook to brown the meat and render the fat. Remove the chicken from the casserole. Stir 300g/10½oz of the sofrito into the casserole until it is warmed through. Add the rice and stir into the sofrito and pancetta mixture. Turn the heat up to high and pour in the hot stock mixture. Lay the peppers on top and bring to the boil. Return the chicken to the pan and season with sea salt. Cook in the oven for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Remove the casserole from the oven and place the prawns and clams into the rice, pushing down a little. Return to the oven for another 10–12 minutes. Remove from the oven, discard any clams that remain closed and set aside to rest. Preheat the oven to 200C/180C Fan/Gas 6. Place a casserole on the hob over a medium heat. Add the pancetta and chicken and cook to brown the meat and render the fat. Remove the chicken from the casserole. Stir 300g/10½oz of the sofrito into the casserole until it is warmed through. Add the rice and stir into the sofrito and pancetta mixture. Turn the heat up to high and pour in the hot stock mixture. Lay the peppers on top and bring to the boil. Return the chicken to the pan and season with sea salt. Cook in the oven for 10 minutes. Discard any clams with broken shells and any that refuse to close when tapped. Remove the casserole from the oven and place the prawns and clams into the rice, pushing down a little. Return to the oven for another 10–12 minutes. Remove from the oven, discard any clams that remain closed and set aside to rest. The sherry alioli can be made by hand, but a food processor or small mixer is a lot easier. Place the egg yolks, garlic, vinegar, sherry and a pinch of sea salt in the processor. Whisk vigorously until very well emulsified. Gradually add the oils, drop by drop, making sure each drop is incorporated before adding more. Slowly increase the speed, making sure everything stays emulsified and increase to a slow steady pour with the oils until a mayonnaise texture is achieved. Season with salt and pepper. The sherry alioli can be made by hand, but a food processor or small mixer is a lot easier. Place the egg yolks, garlic, vinegar, sherry and a pinch of sea salt in the processor. Whisk vigorously until very well emulsified. Gradually add the oils, drop by drop, making sure each drop is incorporated before adding more. Slowly increase the speed, making sure everything stays emulsified and increase to a slow steady pour with the oils until a mayonnaise texture is achieved. Season with salt and pepper. Finish the arroz with a drizzle of olive oil and a squeeze of lemon. Serve with the warm crusty bread and sherry alioli. Finish the arroz with a drizzle of olive oil and a squeeze of lemon. Serve with the warm crusty bread and sherry alioli."
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4a6bb1054f714e754d4b99b070c19e11ee63e5134f636f1801aaf695974123c0
|
Seafood and sobrasada paella recipe
An average of 1.0 out of 5 stars from 2 ratings A seafood paella that will transport you right to the Spanish coast! If you’re heading to the fishmongers for this recipe, ask for extra fish bones and shellfish to make the stock, or alternatively use good quality fish stock with a pinch of saffron. 2 tbsp vegetable oil1 onion, chopped1 carrot, chopped3 celery sticks, chopped1 head of garlic, cut in half 1 bay leaf 2 ripe tomatoes, chopped 1kg /2lb 4oz shellfish bodies and white fish bones150ml/5fl oz white wine 50ml/2fl oz brandy 1 pinch of saffron 2 tbsp vegetable oil 1 onion, chopped 1 carrot, chopped 3 celery sticks, chopped 1 head of garlic, cut in half 1 bay leaf 2 ripe tomatoes, chopped 1kg /2lb 4oz shellfish bodies and white fish bones 150ml/5fl oz white wine 50ml/2fl oz brandy 1 pinch of saffron 2 tbsp olive oil1 onion, diced 1 bay leaf 6 garlic cloves, chopped1 tsp sweet paprika 500g/1lb 2oz cleaned and chopped cuttlefish 2 ripe beef tomatoes, grated130g/4½oz sobrasada400g /14oz bomba paella rice 6 large langoustines handful small raw prawns handful clams handful mussels 2 tbsp olive oil 1 onion, diced 1 bay leaf 6 garlic cloves, chopped 1 tsp sweet paprika 500g/1lb 2oz cleaned and chopped cuttlefish 2 ripe beef tomatoes, grated 130g/4½oz sobrasada 400g /14oz bomba paella rice 6 large langoustines handful small raw prawns handful clams handful mussels Method To make the stock, heat a large saucepan over a medium-low heat and add the oil. Once hot, add the onion, carrot, celery and garlic and cook for 4–6 minutes or until soft with no colour. Add the bay, tomatoes and bones. Cook for a further 2 minutes. Stir in the white wine and brandy for a minute. Add the saffron and pour in water until just covered. Simmer for 1 hour then strain and set aside.To make the paella, place the olive oil, onion, bay and garlic in a paella pan or large frying pan over a medium-low heat and cook until soft. Add the paprika and cuttlefish for 1 minute. Add the tomatoes and sobrasada for 1 minute. Stir in the rice and allow to toast for 2–3 minutes before adding 2 litres/3½ pints of the stock. Stir well and scrape the bottom. Simmer for 10 minutes on high a high heat. Then add the shellfish and cook until all the stock has been absorbed. Serve immediately. To make the stock, heat a large saucepan over a medium-low heat and add the oil. Once hot, add the onion, carrot, celery and garlic and cook for 4–6 minutes or until soft with no colour. Add the bay, tomatoes and bones. Cook for a further 2 minutes. Stir in the white wine and brandy for a minute. Add the saffron and pour in water until just covered. Simmer for 1 hour then strain and set aside. To make the stock, heat a large saucepan over a medium-low heat and add the oil. Once hot, add the onion, carrot, celery and garlic and cook for 4–6 minutes or until soft with no colour. Add the bay, tomatoes and bones. Cook for a further 2 minutes. Stir in the white wine and brandy for a minute. Add the saffron and pour in water until just covered. Simmer for 1 hour then strain and set aside. To make the paella, place the olive oil, onion, bay and garlic in a paella pan or large frying pan over a medium-low heat and cook until soft. Add the paprika and cuttlefish for 1 minute. Add the tomatoes and sobrasada for 1 minute. To make the paella, place the olive oil, onion, bay and garlic in a paella pan or large frying pan over a medium-low heat and cook until soft. Add the paprika and cuttlefish for 1 minute. Add the tomatoes and sobrasada for 1 minute. Stir in the rice and allow to toast for 2–3 minutes before adding 2 litres/3½ pints of the stock. Stir well and scrape the bottom. Simmer for 10 minutes on high a high heat. Then add the shellfish and cook until all the stock has been absorbed. Serve immediately. Stir in the rice and allow to toast for 2–3 minutes before adding 2 litres/3½ pints of the stock. Stir well and scrape the bottom. Simmer for 10 minutes on high a high heat. Then add the shellfish and cook until all the stock has been absorbed. Serve immediately.
|
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/seafood_and_sobrasada_17421",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seafood and sobrasada paella recipe",
"content": "An average of 1.0 out of 5 stars from 2 ratings A seafood paella that will transport you right to the Spanish coast! If you’re heading to the fishmongers for this recipe, ask for extra fish bones and shellfish to make the stock, or alternatively use good quality fish stock with a pinch of saffron. 2 tbsp vegetable oil1 onion, chopped1 carrot, chopped3 celery sticks, chopped1 head of garlic, cut in half 1 bay leaf 2 ripe tomatoes, chopped 1kg /2lb 4oz shellfish bodies and white fish bones150ml/5fl oz white wine 50ml/2fl oz brandy 1 pinch of saffron 2 tbsp vegetable oil 1 onion, chopped 1 carrot, chopped 3 celery sticks, chopped 1 head of garlic, cut in half 1 bay leaf 2 ripe tomatoes, chopped 1kg /2lb 4oz shellfish bodies and white fish bones 150ml/5fl oz white wine 50ml/2fl oz brandy 1 pinch of saffron 2 tbsp olive oil1 onion, diced 1 bay leaf 6 garlic cloves, chopped1 tsp sweet paprika 500g/1lb 2oz cleaned and chopped cuttlefish 2 ripe beef tomatoes, grated130g/4½oz sobrasada400g /14oz bomba paella rice 6 large langoustines handful small raw prawns handful clams handful mussels 2 tbsp olive oil 1 onion, diced 1 bay leaf 6 garlic cloves, chopped 1 tsp sweet paprika 500g/1lb 2oz cleaned and chopped cuttlefish 2 ripe beef tomatoes, grated 130g/4½oz sobrasada 400g /14oz bomba paella rice 6 large langoustines handful small raw prawns handful clams handful mussels Method To make the stock, heat a large saucepan over a medium-low heat and add the oil. Once hot, add the onion, carrot, celery and garlic and cook for 4–6 minutes or until soft with no colour. Add the bay, tomatoes and bones. Cook for a further 2 minutes. Stir in the white wine and brandy for a minute. Add the saffron and pour in water until just covered. Simmer for 1 hour then strain and set aside.To make the paella, place the olive oil, onion, bay and garlic in a paella pan or large frying pan over a medium-low heat and cook until soft. Add the paprika and cuttlefish for 1 minute. Add the tomatoes and sobrasada for 1 minute. Stir in the rice and allow to toast for 2–3 minutes before adding 2 litres/3½ pints of the stock. Stir well and scrape the bottom. Simmer for 10 minutes on high a high heat. Then add the shellfish and cook until all the stock has been absorbed. Serve immediately. To make the stock, heat a large saucepan over a medium-low heat and add the oil. Once hot, add the onion, carrot, celery and garlic and cook for 4–6 minutes or until soft with no colour. Add the bay, tomatoes and bones. Cook for a further 2 minutes. Stir in the white wine and brandy for a minute. Add the saffron and pour in water until just covered. Simmer for 1 hour then strain and set aside. To make the stock, heat a large saucepan over a medium-low heat and add the oil. Once hot, add the onion, carrot, celery and garlic and cook for 4–6 minutes or until soft with no colour. Add the bay, tomatoes and bones. Cook for a further 2 minutes. Stir in the white wine and brandy for a minute. Add the saffron and pour in water until just covered. Simmer for 1 hour then strain and set aside. To make the paella, place the olive oil, onion, bay and garlic in a paella pan or large frying pan over a medium-low heat and cook until soft. Add the paprika and cuttlefish for 1 minute. Add the tomatoes and sobrasada for 1 minute. To make the paella, place the olive oil, onion, bay and garlic in a paella pan or large frying pan over a medium-low heat and cook until soft. Add the paprika and cuttlefish for 1 minute. Add the tomatoes and sobrasada for 1 minute. Stir in the rice and allow to toast for 2–3 minutes before adding 2 litres/3½ pints of the stock. Stir well and scrape the bottom. Simmer for 10 minutes on high a high heat. Then add the shellfish and cook until all the stock has been absorbed. Serve immediately. Stir in the rice and allow to toast for 2–3 minutes before adding 2 litres/3½ pints of the stock. Stir well and scrape the bottom. Simmer for 10 minutes on high a high heat. Then add the shellfish and cook until all the stock has been absorbed. Serve immediately."
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a54e508a0890855134544354661746b8480025514857cbe67fb657a653f10731
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Arroz roja with langoustine recipe
Start by peeling the langoustines. Set aside the flesh and roughly chop the heads and shells for the stock later. For the shellfish stock, heat the olive oil in a large pan. Gently fry the onion, carrot and celery for a few minutes until softened. Add the chopped langoustine heads and shells and fry for a couple of minutes. Add the white wine, bring to the boil and cook for a minute, then add the fish stock or water, tarragon and tomatoes. Cook for 40 minutes, then push everything through a fine sieve over a large pan, pressing with a wooden spoon to extract as much flavour as you can. You need 1 litre/1¾ pint finished stock for the 400g/14oz rice, so top it up with a splash of water or more stock if it comes in under 1 litre/1¾ pint. In a large frying pan (28–30cm/11–12in) or a shallow flameproof casserole dish, heat 4 tablespoons of the olive oil over a medium heat. Add the onion and fry gently for about 5 minutes, then add the garlic and fry for a minute without browning. Stir in the paprika, tomato purée, chopped tomatoes, chopped red pepper, chilli flakes, shellfish stock and rice, then season with salt and pepper. Stir once, then bring up to the boil and simmer vigorously for about 6 minutes. Turn the heat down and cook for a further 12 minutes, until the stock is absorbed and the rice is pitted with small holes. A few minutes before the rice is due to finish cooking, heat the remaining olive oil in a separate pan over a medium–high heat. Add the haddock, skin–side down, and cook until the flesh is opaque. Add the langoustine meat and cook for about 30 seconds or so until pink, turning them once. Divide the rice between four bowls and top each with a piece of haddock and two langoustines. Garnish with aioli, chopped parsley and a wedge of lemon, if you like. Start by peeling the langoustines. Set aside the flesh and roughly chop the heads and shells for the stock later. Start by peeling the langoustines. Set aside the flesh and roughly chop the heads and shells for the stock later. For the shellfish stock, heat the olive oil in a large pan. Gently fry the onion, carrot and celery for a few minutes until softened. Add the chopped langoustine heads and shells and fry for a couple of minutes. Add the white wine, bring to the boil and cook for a minute, then add the fish stock or water, tarragon and tomatoes. For the shellfish stock, heat the olive oil in a large pan. Gently fry the onion, carrot and celery for a few minutes until softened. Add the chopped langoustine heads and shells and fry for a couple of minutes. Add the white wine, bring to the boil and cook for a minute, then add the fish stock or water, tarragon and tomatoes. Cook for 40 minutes, then push everything through a fine sieve over a large pan, pressing with a wooden spoon to extract as much flavour as you can. You need 1 litre/1¾ pint finished stock for the 400g/14oz rice, so top it up with a splash of water or more stock if it comes in under 1 litre/1¾ pint. Cook for 40 minutes, then push everything through a fine sieve over a large pan, pressing with a wooden spoon to extract as much flavour as you can. You need 1 litre/1¾ pint finished stock for the 400g/14oz rice, so top it up with a splash of water or more stock if it comes in under 1 litre/1¾ pint. In a large frying pan (28–30cm/11–12in) or a shallow flameproof casserole dish, heat 4 tablespoons of the olive oil over a medium heat. Add the onion and fry gently for about 5 minutes, then add the garlic and fry for a minute without browning. Stir in the paprika, tomato purée, chopped tomatoes, chopped red pepper, chilli flakes, shellfish stock and rice, then season with salt and pepper. In a large frying pan (28–30cm/11–12in) or a shallow flameproof casserole dish, heat 4 tablespoons of the olive oil over a medium heat. Add the onion and fry gently for about 5 minutes, then add the garlic and fry for a minute without browning. Stir in the paprika, tomato purée, chopped tomatoes, chopped red pepper, chilli flakes, shellfish stock and rice, then season with salt and pepper. Stir once, then bring up to the boil and simmer vigorously for about 6 minutes. Turn the heat down and cook for a further 12 minutes, until the stock is absorbed and the rice is pitted with small holes. Stir once, then bring up to the boil and simmer vigorously for about 6 minutes. Turn the heat down and cook for a further 12 minutes, until the stock is absorbed and the rice is pitted with small holes. A few minutes before the rice is due to finish cooking, heat the remaining olive oil in a separate pan over a medium–high heat. Add the haddock, skin–side down, and cook until the flesh is opaque. Add the langoustine meat and cook for about 30 seconds or so until pink, turning them once. A few minutes before the rice is due to finish cooking, heat the remaining olive oil in a separate pan over a medium–high heat. Add the haddock, skin–side down, and cook until the flesh is opaque. Add the langoustine meat and cook for about 30 seconds or so until pink, turning them once. Divide the rice between four bowls and top each with a piece of haddock and two langoustines. Garnish with aioli, chopped parsley and a wedge of lemon, if you like. Divide the rice between four bowls and top each with a piece of haddock and two langoustines. Garnish with aioli, chopped parsley and a wedge of lemon, if you like.
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Arroz roja with langoustine recipe",
"content": "Start by peeling the langoustines. Set aside the flesh and roughly chop the heads and shells for the stock later. For the shellfish stock, heat the olive oil in a large pan. Gently fry the onion, carrot and celery for a few minutes until softened. Add the chopped langoustine heads and shells and fry for a couple of minutes. Add the white wine, bring to the boil and cook for a minute, then add the fish stock or water, tarragon and tomatoes. Cook for 40 minutes, then push everything through a fine sieve over a large pan, pressing with a wooden spoon to extract as much flavour as you can. You need 1 litre/1¾ pint finished stock for the 400g/14oz rice, so top it up with a splash of water or more stock if it comes in under 1 litre/1¾ pint. In a large frying pan (28–30cm/11–12in) or a shallow flameproof casserole dish, heat 4 tablespoons of the olive oil over a medium heat. Add the onion and fry gently for about 5 minutes, then add the garlic and fry for a minute without browning. Stir in the paprika, tomato purée, chopped tomatoes, chopped red pepper, chilli flakes, shellfish stock and rice, then season with salt and pepper. Stir once, then bring up to the boil and simmer vigorously for about 6 minutes. Turn the heat down and cook for a further 12 minutes, until the stock is absorbed and the rice is pitted with small holes. A few minutes before the rice is due to finish cooking, heat the remaining olive oil in a separate pan over a medium–high heat. Add the haddock, skin–side down, and cook until the flesh is opaque. Add the langoustine meat and cook for about 30 seconds or so until pink, turning them once. Divide the rice between four bowls and top each with a piece of haddock and two langoustines. Garnish with aioli, chopped parsley and a wedge of lemon, if you like. Start by peeling the langoustines. Set aside the flesh and roughly chop the heads and shells for the stock later. Start by peeling the langoustines. Set aside the flesh and roughly chop the heads and shells for the stock later. For the shellfish stock, heat the olive oil in a large pan. Gently fry the onion, carrot and celery for a few minutes until softened. Add the chopped langoustine heads and shells and fry for a couple of minutes. Add the white wine, bring to the boil and cook for a minute, then add the fish stock or water, tarragon and tomatoes. For the shellfish stock, heat the olive oil in a large pan. Gently fry the onion, carrot and celery for a few minutes until softened. Add the chopped langoustine heads and shells and fry for a couple of minutes. Add the white wine, bring to the boil and cook for a minute, then add the fish stock or water, tarragon and tomatoes. Cook for 40 minutes, then push everything through a fine sieve over a large pan, pressing with a wooden spoon to extract as much flavour as you can. You need 1 litre/1¾ pint finished stock for the 400g/14oz rice, so top it up with a splash of water or more stock if it comes in under 1 litre/1¾ pint. Cook for 40 minutes, then push everything through a fine sieve over a large pan, pressing with a wooden spoon to extract as much flavour as you can. You need 1 litre/1¾ pint finished stock for the 400g/14oz rice, so top it up with a splash of water or more stock if it comes in under 1 litre/1¾ pint. In a large frying pan (28–30cm/11–12in) or a shallow flameproof casserole dish, heat 4 tablespoons of the olive oil over a medium heat. Add the onion and fry gently for about 5 minutes, then add the garlic and fry for a minute without browning. Stir in the paprika, tomato purée, chopped tomatoes, chopped red pepper, chilli flakes, shellfish stock and rice, then season with salt and pepper. In a large frying pan (28–30cm/11–12in) or a shallow flameproof casserole dish, heat 4 tablespoons of the olive oil over a medium heat. Add the onion and fry gently for about 5 minutes, then add the garlic and fry for a minute without browning. Stir in the paprika, tomato purée, chopped tomatoes, chopped red pepper, chilli flakes, shellfish stock and rice, then season with salt and pepper. Stir once, then bring up to the boil and simmer vigorously for about 6 minutes. Turn the heat down and cook for a further 12 minutes, until the stock is absorbed and the rice is pitted with small holes. Stir once, then bring up to the boil and simmer vigorously for about 6 minutes. Turn the heat down and cook for a further 12 minutes, until the stock is absorbed and the rice is pitted with small holes. A few minutes before the rice is due to finish cooking, heat the remaining olive oil in a separate pan over a medium–high heat. Add the haddock, skin–side down, and cook until the flesh is opaque. Add the langoustine meat and cook for about 30 seconds or so until pink, turning them once. A few minutes before the rice is due to finish cooking, heat the remaining olive oil in a separate pan over a medium–high heat. Add the haddock, skin–side down, and cook until the flesh is opaque. Add the langoustine meat and cook for about 30 seconds or so until pink, turning them once. Divide the rice between four bowls and top each with a piece of haddock and two langoustines. Garnish with aioli, chopped parsley and a wedge of lemon, if you like. Divide the rice between four bowls and top each with a piece of haddock and two langoustines. Garnish with aioli, chopped parsley and a wedge of lemon, if you like."
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e9eb8f913dda604a64b21a975ab6add32ea95d0ff7eea10fa5d3cf8f2b4e22e1
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Vegan paella recipe
An average of 3.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_paella_77989_16x9.jpg This vegan paella goes above and beyond with homemade vegan chorizo. 230g/8oz vital wheat gluten30g/1oz nutritional yeast flakes2 tbsp plain flour1 tbsp smoked paprika2 tbsp paprika1 tsp dried oregano½ tsp ground fennel seeds1 garlic clove, finely chopped1 tsp saltpinch cayenne pepper280ml/9½fl oz vegetable stock100ml/3½fl oz dry sherry2 tbsp soy sauce1 tbsp tomato purée2 tbsp olive oil 230g/8oz vital wheat gluten 30g/1oz nutritional yeast flakes 2 tbsp plain flour 1 tbsp smoked paprika 2 tbsp paprika 1 tsp dried oregano ½ tsp ground fennel seeds 1 garlic clove, finely chopped 1 tsp salt pinch cayenne pepper 280ml/9½fl oz vegetable stock 100ml/3½fl oz dry sherry 2 tbsp soy sauce 1 tbsp tomato purée 2 tbsp olive oil 1.4 litres/2½ pints vegetable stock, plus extra if needed750ml/26fl oz dry white winepinch saffron 500g/1lb 2oz paella rice2 tbsp olive oil2 onions, finely chopped3 peppers (any colour), roughly chopped4 garlic cloves, crushed1 tsp cayenne pepper, or to taste1 tbsp paprika8 small tomatoes, halved100g/3½oz green beans, roughly chopped350g/12oz chorizo seitan sausage (from above), sliced150g/5½oz tofu, crumbledsalt and freshly ground black pepper 1.4 litres/2½ pints vegetable stock, plus extra if needed 750ml/26fl oz dry white wine pinch saffron 500g/1lb 2oz paella rice 2 tbsp olive oil 2 onions, finely chopped 3 peppers (any colour), roughly chopped 4 garlic cloves, crushed 1 tsp cayenne pepper, or to taste 1 tbsp paprika 8 small tomatoes, halved 100g/3½oz green beans, roughly chopped 350g/12oz chorizo seitan sausage (from above), sliced 150g/5½oz tofu, crumbled salt and freshly ground black pepper 2 limes, slicedpinch nutritional yeast2 tbsp crispy seaweed flakes, for sprinkling 2 limes, sliced pinch nutritional yeast 2 tbsp crispy seaweed flakes, for sprinkling Method To make the chorizo sausage, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead together for 5 minutes, as if making bread, until you have a firm dough.Divide the mixture into 2 equal portions. Form each half into a rough log shape. Lay out a sheet of cling film and place one log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends of the cling film together around the log to tighteninto a large sausage shape. Wrap the sausage in kitchen foil. Repeat with the other portion.Place the wrapped sausages in a large saucepan of water and bring it up to a low simmer. Poach the sausages gently for 1 hour, until they feel very firm when squeezed. (Top-up the water if necessary.) Remove the logs from the water and leave to cool. Put in the fridge to chill overnight. Don’t remove the wrapping until they are completely chilled, or they will expand and lose their shape. Preheat the oven to 180C/160C Fan/Gas 4. Pour the stock and wine into a large saucepan and stir in the saffron. Bring to a slow boil. Add the rice, reduce the heat and simmer for 15 minutes. Keep an eye on the rice and don’t stir it too much. If it starts to boil dry, add more stock.Meanwhile, heat a little oil in a large paella pan. Add the onion and peppers with a sprinkling of salt and cook over medium heat for 5 minutes, until beginning to soften. Add the garlic and spices and cook for another 10 minutes. Once the rice has absorbed most – but not all – of the liquid in the saucepan, transfer it to the paella pan. Stir to combine all of the ingredients, then mix in the tomatoes and green beans. If the mixture seems too dry, add some more stock at this stage. Bake in the oven for 30 minutes.Heat the remaining oil in a frying pan. Add the seitan sausage and tofu and cook over a medium-high heat for 3–4 minutes until brown and crispy. Remove the paella from the oven and add the tofu and seitan sausage to the dish and stir. Serve immediately in the paella pan, garnished with slices of lime, nutritional yeast and a sprinkling of crispy seaweed. To make the chorizo sausage, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead together for 5 minutes, as if making bread, until you have a firm dough. To make the chorizo sausage, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead together for 5 minutes, as if making bread, until you have a firm dough. Divide the mixture into 2 equal portions. Form each half into a rough log shape. Lay out a sheet of cling film and place one log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends of the cling film together around the log to tighteninto a large sausage shape. Wrap the sausage in kitchen foil. Repeat with the other portion. Divide the mixture into 2 equal portions. Form each half into a rough log shape. Lay out a sheet of cling film and place one log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends of the cling film together around the log to tighteninto a large sausage shape. Wrap the sausage in kitchen foil. Repeat with the other portion. Place the wrapped sausages in a large saucepan of water and bring it up to a low simmer. Poach the sausages gently for 1 hour, until they feel very firm when squeezed. (Top-up the water if necessary.) Remove the logs from the water and leave to cool. Put in the fridge to chill overnight. Don’t remove the wrapping until they are completely chilled, or they will expand and lose their shape. Place the wrapped sausages in a large saucepan of water and bring it up to a low simmer. Poach the sausages gently for 1 hour, until they feel very firm when squeezed. (Top-up the water if necessary.) Remove the logs from the water and leave to cool. Put in the fridge to chill overnight. Don’t remove the wrapping until they are completely chilled, or they will expand and lose their shape. Preheat the oven to 180C/160C Fan/Gas 4. Pour the stock and wine into a large saucepan and stir in the saffron. Bring to a slow boil. Add the rice, reduce the heat and simmer for 15 minutes. Keep an eye on the rice and don’t stir it too much. If it starts to boil dry, add more stock. Preheat the oven to 180C/160C Fan/Gas 4. Pour the stock and wine into a large saucepan and stir in the saffron. Bring to a slow boil. Add the rice, reduce the heat and simmer for 15 minutes. Keep an eye on the rice and don’t stir it too much. If it starts to boil dry, add more stock. Meanwhile, heat a little oil in a large paella pan. Add the onion and peppers with a sprinkling of salt and cook over medium heat for 5 minutes, until beginning to soften. Add the garlic and spices and cook for another 10 minutes. Once the rice has absorbed most – but not all – of the liquid in the saucepan, transfer it to the paella pan. Stir to combine all of the ingredients, then mix in the tomatoes and green beans. If the mixture seems too dry, add some more stock at this stage. Bake in the oven for 30 minutes. Meanwhile, heat a little oil in a large paella pan. Add the onion and peppers with a sprinkling of salt and cook over medium heat for 5 minutes, until beginning to soften. Add the garlic and spices and cook for another 10 minutes. Once the rice has absorbed most – but not all – of the liquid in the saucepan, transfer it to the paella pan. Stir to combine all of the ingredients, then mix in the tomatoes and green beans. If the mixture seems too dry, add some more stock at this stage. Bake in the oven for 30 minutes. Heat the remaining oil in a frying pan. Add the seitan sausage and tofu and cook over a medium-high heat for 3–4 minutes until brown and crispy. Remove the paella from the oven and add the tofu and seitan sausage to the dish and stir. Serve immediately in the paella pan, garnished with slices of lime, nutritional yeast and a sprinkling of crispy seaweed. Heat the remaining oil in a frying pan. Add the seitan sausage and tofu and cook over a medium-high heat for 3–4 minutes until brown and crispy. Remove the paella from the oven and add the tofu and seitan sausage to the dish and stir. Serve immediately in the paella pan, garnished with slices of lime, nutritional yeast and a sprinkling of crispy seaweed.
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"title": "Vegan paella recipe",
"content": "An average of 3.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_paella_77989_16x9.jpg This vegan paella goes above and beyond with homemade vegan chorizo. 230g/8oz vital wheat gluten30g/1oz nutritional yeast flakes2 tbsp plain flour1 tbsp smoked paprika2 tbsp paprika1 tsp dried oregano½ tsp ground fennel seeds1 garlic clove, finely chopped1 tsp saltpinch cayenne pepper280ml/9½fl oz vegetable stock100ml/3½fl oz dry sherry2 tbsp soy sauce1 tbsp tomato purée2 tbsp olive oil 230g/8oz vital wheat gluten 30g/1oz nutritional yeast flakes 2 tbsp plain flour 1 tbsp smoked paprika 2 tbsp paprika 1 tsp dried oregano ½ tsp ground fennel seeds 1 garlic clove, finely chopped 1 tsp salt pinch cayenne pepper 280ml/9½fl oz vegetable stock 100ml/3½fl oz dry sherry 2 tbsp soy sauce 1 tbsp tomato purée 2 tbsp olive oil 1.4 litres/2½ pints vegetable stock, plus extra if needed750ml/26fl oz dry white winepinch saffron 500g/1lb 2oz paella rice2 tbsp olive oil2 onions, finely chopped3 peppers (any colour), roughly chopped4 garlic cloves, crushed1 tsp cayenne pepper, or to taste1 tbsp paprika8 small tomatoes, halved100g/3½oz green beans, roughly chopped350g/12oz chorizo seitan sausage (from above), sliced150g/5½oz tofu, crumbledsalt and freshly ground black pepper 1.4 litres/2½ pints vegetable stock, plus extra if needed 750ml/26fl oz dry white wine pinch saffron 500g/1lb 2oz paella rice 2 tbsp olive oil 2 onions, finely chopped 3 peppers (any colour), roughly chopped 4 garlic cloves, crushed 1 tsp cayenne pepper, or to taste 1 tbsp paprika 8 small tomatoes, halved 100g/3½oz green beans, roughly chopped 350g/12oz chorizo seitan sausage (from above), sliced 150g/5½oz tofu, crumbled salt and freshly ground black pepper 2 limes, slicedpinch nutritional yeast2 tbsp crispy seaweed flakes, for sprinkling 2 limes, sliced pinch nutritional yeast 2 tbsp crispy seaweed flakes, for sprinkling Method To make the chorizo sausage, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead together for 5 minutes, as if making bread, until you have a firm dough.Divide the mixture into 2 equal portions. Form each half into a rough log shape. Lay out a sheet of cling film and place one log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends of the cling film together around the log to tighteninto a large sausage shape. Wrap the sausage in kitchen foil. Repeat with the other portion.Place the wrapped sausages in a large saucepan of water and bring it up to a low simmer. Poach the sausages gently for 1 hour, until they feel very firm when squeezed. (Top-up the water if necessary.) Remove the logs from the water and leave to cool. Put in the fridge to chill overnight. Don’t remove the wrapping until they are completely chilled, or they will expand and lose their shape. Preheat the oven to 180C/160C Fan/Gas 4. Pour the stock and wine into a large saucepan and stir in the saffron. Bring to a slow boil. Add the rice, reduce the heat and simmer for 15 minutes. Keep an eye on the rice and don’t stir it too much. If it starts to boil dry, add more stock.Meanwhile, heat a little oil in a large paella pan. Add the onion and peppers with a sprinkling of salt and cook over medium heat for 5 minutes, until beginning to soften. Add the garlic and spices and cook for another 10 minutes. Once the rice has absorbed most – but not all – of the liquid in the saucepan, transfer it to the paella pan. Stir to combine all of the ingredients, then mix in the tomatoes and green beans. If the mixture seems too dry, add some more stock at this stage. Bake in the oven for 30 minutes.Heat the remaining oil in a frying pan. Add the seitan sausage and tofu and cook over a medium-high heat for 3–4 minutes until brown and crispy. Remove the paella from the oven and add the tofu and seitan sausage to the dish and stir. Serve immediately in the paella pan, garnished with slices of lime, nutritional yeast and a sprinkling of crispy seaweed. To make the chorizo sausage, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead together for 5 minutes, as if making bread, until you have a firm dough. To make the chorizo sausage, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead together for 5 minutes, as if making bread, until you have a firm dough. Divide the mixture into 2 equal portions. Form each half into a rough log shape. Lay out a sheet of cling film and place one log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends of the cling film together around the log to tighteninto a large sausage shape. Wrap the sausage in kitchen foil. Repeat with the other portion. Divide the mixture into 2 equal portions. Form each half into a rough log shape. Lay out a sheet of cling film and place one log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends of the cling film together around the log to tighteninto a large sausage shape. Wrap the sausage in kitchen foil. Repeat with the other portion. Place the wrapped sausages in a large saucepan of water and bring it up to a low simmer. Poach the sausages gently for 1 hour, until they feel very firm when squeezed. (Top-up the water if necessary.) Remove the logs from the water and leave to cool. Put in the fridge to chill overnight. Don’t remove the wrapping until they are completely chilled, or they will expand and lose their shape. Place the wrapped sausages in a large saucepan of water and bring it up to a low simmer. Poach the sausages gently for 1 hour, until they feel very firm when squeezed. (Top-up the water if necessary.) Remove the logs from the water and leave to cool. Put in the fridge to chill overnight. Don’t remove the wrapping until they are completely chilled, or they will expand and lose their shape. Preheat the oven to 180C/160C Fan/Gas 4. Pour the stock and wine into a large saucepan and stir in the saffron. Bring to a slow boil. Add the rice, reduce the heat and simmer for 15 minutes. Keep an eye on the rice and don’t stir it too much. If it starts to boil dry, add more stock. Preheat the oven to 180C/160C Fan/Gas 4. Pour the stock and wine into a large saucepan and stir in the saffron. Bring to a slow boil. Add the rice, reduce the heat and simmer for 15 minutes. Keep an eye on the rice and don’t stir it too much. If it starts to boil dry, add more stock. Meanwhile, heat a little oil in a large paella pan. Add the onion and peppers with a sprinkling of salt and cook over medium heat for 5 minutes, until beginning to soften. Add the garlic and spices and cook for another 10 minutes. Once the rice has absorbed most – but not all – of the liquid in the saucepan, transfer it to the paella pan. Stir to combine all of the ingredients, then mix in the tomatoes and green beans. If the mixture seems too dry, add some more stock at this stage. Bake in the oven for 30 minutes. Meanwhile, heat a little oil in a large paella pan. Add the onion and peppers with a sprinkling of salt and cook over medium heat for 5 minutes, until beginning to soften. Add the garlic and spices and cook for another 10 minutes. Once the rice has absorbed most – but not all – of the liquid in the saucepan, transfer it to the paella pan. Stir to combine all of the ingredients, then mix in the tomatoes and green beans. If the mixture seems too dry, add some more stock at this stage. Bake in the oven for 30 minutes. Heat the remaining oil in a frying pan. Add the seitan sausage and tofu and cook over a medium-high heat for 3–4 minutes until brown and crispy. Remove the paella from the oven and add the tofu and seitan sausage to the dish and stir. Serve immediately in the paella pan, garnished with slices of lime, nutritional yeast and a sprinkling of crispy seaweed. Heat the remaining oil in a frying pan. Add the seitan sausage and tofu and cook over a medium-high heat for 3–4 minutes until brown and crispy. Remove the paella from the oven and add the tofu and seitan sausage to the dish and stir. Serve immediately in the paella pan, garnished with slices of lime, nutritional yeast and a sprinkling of crispy seaweed."
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44769920df776968b69ee391739313fcbe63790f4ab46d897b42ddee67d5a453
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Vegan 'chorizo' paella recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chorizo_paella_22918_16x9.jpg Fragrant with saffron and smoked paprika, this paella has a spicy richness from the vegan chorizo, along with plenty of vegetables towards your five-a-day. 1 tbsp olive oil 280g/10oz vegan chorizo sausages, roughly chopped 1 onion, roughly chopped 1 low-salt vegetable stock cube½ tsp saffron900ml/1½ pints boiling water2 garlic cloves, finely grated or crushed 1 tbsp smoked paprika 2 red peppers, seeds removed, roughly chopped 300g/10½oz short-grain paella rice 400g tin chopped tomatoes 120g/4oz kale, roughly chopped 120g/4oz frozen peas 2 tbsp roughly chopped flatleaf parsleyfreshly ground black pepper1 lemon, cut into wedges 1 tbsp olive oil 280g/10oz vegan chorizo sausages, roughly chopped 1 onion, roughly chopped 1 low-salt vegetable stock cube ½ tsp saffron 900ml/1½ pints boiling water 2 garlic cloves, finely grated or crushed 1 tbsp smoked paprika 2 red peppers, seeds removed, roughly chopped 300g/10½oz short-grain paella rice 400g tin chopped tomatoes 120g/4oz kale, roughly chopped 120g/4oz frozen peas 2 tbsp roughly chopped flatleaf parsley freshly ground black pepper 1 lemon, cut into wedges Method Heat a large, wide pan until hot. Add 2 teaspoons of olive oil and the vegan sausages and stir-fry for 3–4 minutes until browned all over. Lift out of the pan onto a plate and set aside. Add the remaining olive oil and the onion and cook for 3–4 minutes until softened. Crumble the stock cube into a large heatproof jug, add the saffron and the boiling water and stir well. Add the garlic and smoked paprika to the onion and cook for 30 seconds, then stir in the red peppers and rice and stir-fry for another 2 minutes. Add the tomatoes, some black pepper and the stock and stir gently. Lower the heat and simmer for 15 minutes. Stir once, add the kale and chorizo, stir again, then simmer for another 5 minutes, until the rice is cooked and the liquid mostly absorbed. Stir in the peas and parsley and heat through for a couple of minutes. Serve hot, with wedges of lemon for squeezing over. Heat a large, wide pan until hot. Add 2 teaspoons of olive oil and the vegan sausages and stir-fry for 3–4 minutes until browned all over. Lift out of the pan onto a plate and set aside. Heat a large, wide pan until hot. Add 2 teaspoons of olive oil and the vegan sausages and stir-fry for 3–4 minutes until browned all over. Lift out of the pan onto a plate and set aside. Add the remaining olive oil and the onion and cook for 3–4 minutes until softened. Add the remaining olive oil and the onion and cook for 3–4 minutes until softened. Crumble the stock cube into a large heatproof jug, add the saffron and the boiling water and stir well. Crumble the stock cube into a large heatproof jug, add the saffron and the boiling water and stir well. Add the garlic and smoked paprika to the onion and cook for 30 seconds, then stir in the red peppers and rice and stir-fry for another 2 minutes. Add the garlic and smoked paprika to the onion and cook for 30 seconds, then stir in the red peppers and rice and stir-fry for another 2 minutes. Add the tomatoes, some black pepper and the stock and stir gently. Lower the heat and simmer for 15 minutes. Add the tomatoes, some black pepper and the stock and stir gently. Lower the heat and simmer for 15 minutes. Stir once, add the kale and chorizo, stir again, then simmer for another 5 minutes, until the rice is cooked and the liquid mostly absorbed. Stir once, add the kale and chorizo, stir again, then simmer for another 5 minutes, until the rice is cooked and the liquid mostly absorbed. Stir in the peas and parsley and heat through for a couple of minutes. Serve hot, with wedges of lemon for squeezing over. Stir in the peas and parsley and heat through for a couple of minutes. Serve hot, with wedges of lemon for squeezing over.
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"url": "https://www.bbc.co.uk/food/recipes/vegan_chorizo_paella_22918",
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"title": "Vegan 'chorizo' paella recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chorizo_paella_22918_16x9.jpg Fragrant with saffron and smoked paprika, this paella has a spicy richness from the vegan chorizo, along with plenty of vegetables towards your five-a-day. 1 tbsp olive oil 280g/10oz vegan chorizo sausages, roughly chopped 1 onion, roughly chopped 1 low-salt vegetable stock cube½ tsp saffron900ml/1½ pints boiling water2 garlic cloves, finely grated or crushed 1 tbsp smoked paprika 2 red peppers, seeds removed, roughly chopped 300g/10½oz short-grain paella rice 400g tin chopped tomatoes 120g/4oz kale, roughly chopped 120g/4oz frozen peas 2 tbsp roughly chopped flatleaf parsleyfreshly ground black pepper1 lemon, cut into wedges 1 tbsp olive oil 280g/10oz vegan chorizo sausages, roughly chopped 1 onion, roughly chopped 1 low-salt vegetable stock cube ½ tsp saffron 900ml/1½ pints boiling water 2 garlic cloves, finely grated or crushed 1 tbsp smoked paprika 2 red peppers, seeds removed, roughly chopped 300g/10½oz short-grain paella rice 400g tin chopped tomatoes 120g/4oz kale, roughly chopped 120g/4oz frozen peas 2 tbsp roughly chopped flatleaf parsley freshly ground black pepper 1 lemon, cut into wedges Method Heat a large, wide pan until hot. Add 2 teaspoons of olive oil and the vegan sausages and stir-fry for 3–4 minutes until browned all over. Lift out of the pan onto a plate and set aside. Add the remaining olive oil and the onion and cook for 3–4 minutes until softened. Crumble the stock cube into a large heatproof jug, add the saffron and the boiling water and stir well. Add the garlic and smoked paprika to the onion and cook for 30 seconds, then stir in the red peppers and rice and stir-fry for another 2 minutes. Add the tomatoes, some black pepper and the stock and stir gently. Lower the heat and simmer for 15 minutes. Stir once, add the kale and chorizo, stir again, then simmer for another 5 minutes, until the rice is cooked and the liquid mostly absorbed. Stir in the peas and parsley and heat through for a couple of minutes. Serve hot, with wedges of lemon for squeezing over. Heat a large, wide pan until hot. Add 2 teaspoons of olive oil and the vegan sausages and stir-fry for 3–4 minutes until browned all over. Lift out of the pan onto a plate and set aside. Heat a large, wide pan until hot. Add 2 teaspoons of olive oil and the vegan sausages and stir-fry for 3–4 minutes until browned all over. Lift out of the pan onto a plate and set aside. Add the remaining olive oil and the onion and cook for 3–4 minutes until softened. Add the remaining olive oil and the onion and cook for 3–4 minutes until softened. Crumble the stock cube into a large heatproof jug, add the saffron and the boiling water and stir well. Crumble the stock cube into a large heatproof jug, add the saffron and the boiling water and stir well. Add the garlic and smoked paprika to the onion and cook for 30 seconds, then stir in the red peppers and rice and stir-fry for another 2 minutes. Add the garlic and smoked paprika to the onion and cook for 30 seconds, then stir in the red peppers and rice and stir-fry for another 2 minutes. Add the tomatoes, some black pepper and the stock and stir gently. Lower the heat and simmer for 15 minutes. Add the tomatoes, some black pepper and the stock and stir gently. Lower the heat and simmer for 15 minutes. Stir once, add the kale and chorizo, stir again, then simmer for another 5 minutes, until the rice is cooked and the liquid mostly absorbed. Stir once, add the kale and chorizo, stir again, then simmer for another 5 minutes, until the rice is cooked and the liquid mostly absorbed. Stir in the peas and parsley and heat through for a couple of minutes. Serve hot, with wedges of lemon for squeezing over. Stir in the peas and parsley and heat through for a couple of minutes. Serve hot, with wedges of lemon for squeezing over."
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f58d9679c2b78f4257abb99ab185374ca7eb417617e4f96f19a170469247b731
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Vegetarian paella recipe - BBC Food recipe
An average of 3.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddledartichokeand_91479_16x9.jpg An easy vegetarian paella recipe. Try using it as a template and substituting your favourite seasonal vegetables. 4 tbsp vegetable oil3 red onions, finely sliced2 garlic cloves, crushed400g/14oz Calasparra rice1 tsp ground turmeric1 tsp smoked paprika800ml/1 pint 7fl oz hot vegetable stock1 tsp finely chopped fresh rosemary200g/7oz cherry tomatoes150g/5½oz fresh peas125ml/4fl oz good quality extra virgin olive oil, preferably Spanish1 tbsp chopped fresh parsley, to serve1 x 400g/14oz can artichoke hearts in water, drained and rinsed 4 tbsp vegetable oil 3 red onions, finely sliced 2 garlic cloves, crushed 400g/14oz Calasparra rice 1 tsp ground turmeric 1 tsp smoked paprika 800ml/1 pint 7fl oz hot vegetable stock 1 tsp finely chopped fresh rosemary 200g/7oz cherry tomatoes 150g/5½oz fresh peas 125ml/4fl oz good quality extra virgin olive oil, preferably Spanish 1 tbsp chopped fresh parsley, to serve 1 x 400g/14oz can artichoke hearts in water, drained and rinsed Method In a frying pan, heat one tablespoon of the vegetable oil over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened.Add the paella rice, ground turmeric and smoked paprika and stir well to coat the vegetables in the spices.Add the hot stock and chopped rosemary and bring the mixture to the boil, stirring well. Reduce the heat to a simmer and simmer the mixture, stirring occasionally, for 18-20 minutes, or until the paella rice has absorbed most of the liquid.Add the cherry tomatoes and peas and continue to simmer for a further 4-5 minutes, or until the rice is just tender.Remove the pan from the heat and drizzle over the olive oil, then stir until well combined. Stir in the chopped parsley. Meanwhile, heat a griddle pan over a medium heat. Rub the drained artichokes all over in the remaining three tablespoons of vegetable oil. When the pan is hot, add the oiled artichoke hearts and griddle for 1-2 minutes on each side, or until golden-brown griddle marks appear on both sides (NB: Do not stir the artichoke hearts as you griddle them).To serve, spoon the paella into the centre of four serving plates. Place some of the griddled artichokes on top of each serving. In a frying pan, heat one tablespoon of the vegetable oil over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened. In a frying pan, heat one tablespoon of the vegetable oil over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened. Add the paella rice, ground turmeric and smoked paprika and stir well to coat the vegetables in the spices. Add the paella rice, ground turmeric and smoked paprika and stir well to coat the vegetables in the spices. Add the hot stock and chopped rosemary and bring the mixture to the boil, stirring well. Reduce the heat to a simmer and simmer the mixture, stirring occasionally, for 18-20 minutes, or until the paella rice has absorbed most of the liquid. Add the hot stock and chopped rosemary and bring the mixture to the boil, stirring well. Reduce the heat to a simmer and simmer the mixture, stirring occasionally, for 18-20 minutes, or until the paella rice has absorbed most of the liquid. Add the cherry tomatoes and peas and continue to simmer for a further 4-5 minutes, or until the rice is just tender. Add the cherry tomatoes and peas and continue to simmer for a further 4-5 minutes, or until the rice is just tender. Remove the pan from the heat and drizzle over the olive oil, then stir until well combined. Stir in the chopped parsley. Remove the pan from the heat and drizzle over the olive oil, then stir until well combined. Stir in the chopped parsley. Meanwhile, heat a griddle pan over a medium heat. Rub the drained artichokes all over in the remaining three tablespoons of vegetable oil. When the pan is hot, add the oiled artichoke hearts and griddle for 1-2 minutes on each side, or until golden-brown griddle marks appear on both sides (NB: Do not stir the artichoke hearts as you griddle them). Meanwhile, heat a griddle pan over a medium heat. Rub the drained artichokes all over in the remaining three tablespoons of vegetable oil. When the pan is hot, add the oiled artichoke hearts and griddle for 1-2 minutes on each side, or until golden-brown griddle marks appear on both sides (NB: Do not stir the artichoke hearts as you griddle them). To serve, spoon the paella into the centre of four serving plates. Place some of the griddled artichokes on top of each serving. To serve, spoon the paella into the centre of four serving plates. Place some of the griddled artichokes on top of each serving.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/griddledartichokeand_91479",
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"title": "Vegetarian paella recipe - BBC Food recipe",
"content": "An average of 3.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddledartichokeand_91479_16x9.jpg An easy vegetarian paella recipe. Try using it as a template and substituting your favourite seasonal vegetables. 4 tbsp vegetable oil3 red onions, finely sliced2 garlic cloves, crushed400g/14oz Calasparra rice1 tsp ground turmeric1 tsp smoked paprika800ml/1 pint 7fl oz hot vegetable stock1 tsp finely chopped fresh rosemary200g/7oz cherry tomatoes150g/5½oz fresh peas125ml/4fl oz good quality extra virgin olive oil, preferably Spanish1 tbsp chopped fresh parsley, to serve1 x 400g/14oz can artichoke hearts in water, drained and rinsed 4 tbsp vegetable oil 3 red onions, finely sliced 2 garlic cloves, crushed 400g/14oz Calasparra rice 1 tsp ground turmeric 1 tsp smoked paprika 800ml/1 pint 7fl oz hot vegetable stock 1 tsp finely chopped fresh rosemary 200g/7oz cherry tomatoes 150g/5½oz fresh peas 125ml/4fl oz good quality extra virgin olive oil, preferably Spanish 1 tbsp chopped fresh parsley, to serve 1 x 400g/14oz can artichoke hearts in water, drained and rinsed Method In a frying pan, heat one tablespoon of the vegetable oil over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened.Add the paella rice, ground turmeric and smoked paprika and stir well to coat the vegetables in the spices.Add the hot stock and chopped rosemary and bring the mixture to the boil, stirring well. Reduce the heat to a simmer and simmer the mixture, stirring occasionally, for 18-20 minutes, or until the paella rice has absorbed most of the liquid.Add the cherry tomatoes and peas and continue to simmer for a further 4-5 minutes, or until the rice is just tender.Remove the pan from the heat and drizzle over the olive oil, then stir until well combined. Stir in the chopped parsley. Meanwhile, heat a griddle pan over a medium heat. Rub the drained artichokes all over in the remaining three tablespoons of vegetable oil. When the pan is hot, add the oiled artichoke hearts and griddle for 1-2 minutes on each side, or until golden-brown griddle marks appear on both sides (NB: Do not stir the artichoke hearts as you griddle them).To serve, spoon the paella into the centre of four serving plates. Place some of the griddled artichokes on top of each serving. In a frying pan, heat one tablespoon of the vegetable oil over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened. In a frying pan, heat one tablespoon of the vegetable oil over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened. Add the paella rice, ground turmeric and smoked paprika and stir well to coat the vegetables in the spices. Add the paella rice, ground turmeric and smoked paprika and stir well to coat the vegetables in the spices. Add the hot stock and chopped rosemary and bring the mixture to the boil, stirring well. Reduce the heat to a simmer and simmer the mixture, stirring occasionally, for 18-20 minutes, or until the paella rice has absorbed most of the liquid. Add the hot stock and chopped rosemary and bring the mixture to the boil, stirring well. Reduce the heat to a simmer and simmer the mixture, stirring occasionally, for 18-20 minutes, or until the paella rice has absorbed most of the liquid. Add the cherry tomatoes and peas and continue to simmer for a further 4-5 minutes, or until the rice is just tender. Add the cherry tomatoes and peas and continue to simmer for a further 4-5 minutes, or until the rice is just tender. Remove the pan from the heat and drizzle over the olive oil, then stir until well combined. Stir in the chopped parsley. Remove the pan from the heat and drizzle over the olive oil, then stir until well combined. Stir in the chopped parsley. Meanwhile, heat a griddle pan over a medium heat. Rub the drained artichokes all over in the remaining three tablespoons of vegetable oil. When the pan is hot, add the oiled artichoke hearts and griddle for 1-2 minutes on each side, or until golden-brown griddle marks appear on both sides (NB: Do not stir the artichoke hearts as you griddle them). Meanwhile, heat a griddle pan over a medium heat. Rub the drained artichokes all over in the remaining three tablespoons of vegetable oil. When the pan is hot, add the oiled artichoke hearts and griddle for 1-2 minutes on each side, or until golden-brown griddle marks appear on both sides (NB: Do not stir the artichoke hearts as you griddle them). To serve, spoon the paella into the centre of four serving plates. Place some of the griddled artichokes on top of each serving. To serve, spoon the paella into the centre of four serving plates. Place some of the griddled artichokes on top of each serving."
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}
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