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} | 72739ba24ea57d96e17c9fcd17aec112d2dc6e5b518b50a691d1513b0075970c | Spicy kale with tomato and onion recipe
An average of 5.0 out of 5 stars from 3 ratings 2 tbsp olive oil½ onion, peeled, finely sliced1 garlic clove, peeled, finely sliced½ tsp ground cumin½ tsp ground corianderpinch chilli flakes1 tomato, seeds removed, chopped85g/3oz kale, washed, thick stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drainedsalt and freshly ground black pepper 2 tbsp olive oil ½ onion, peeled, finely sliced 1 garlic clove, peeled, finely sliced ½ tsp ground cumin ½ tsp ground coriander pinch chilli flakes 1 tomato, seeds removed, chopped 85g/3oz kale, washed, thick stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drained salt and freshly ground black pepper Method Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften.Add the ground cumin, ground coriander and chilli flakes, stir well, and cook for a further 1-2 minutes. Stir in the tomatoes and blanched kale and continue to cook for 2-3 minutes or until heated through. Season, to taste, with salt and freshly ground black pepper. Serve immediately. Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften. Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften. Add the ground cumin, ground coriander and chilli flakes, stir well, and cook for a further 1-2 minutes. Stir in the tomatoes and blanched kale and continue to cook for 2-3 minutes or until heated through. Season, to taste, with salt and freshly ground black pepper. Serve immediately. Add the ground cumin, ground coriander and chilli flakes, stir well, and cook for a further 1-2 minutes. Stir in the tomatoes and blanched kale and continue to cook for 2-3 minutes or until heated through. Season, to taste, with salt and freshly ground black pepper. Serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/spicykalewithtomatoa_92727",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spicy kale with tomato and onion recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 2 tbsp olive oil½ onion, peeled, finely sliced1 garlic clove, peeled, finely sliced½ tsp ground cumin½ tsp ground corianderpinch chilli flakes1 tomato, seeds removed, chopped85g/3oz kale, washed, thick stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drainedsalt and freshly ground black pepper 2 tbsp olive oil ½ onion, peeled, finely sliced 1 garlic clove, peeled, finely sliced ½ tsp ground cumin ½ tsp ground coriander pinch chilli flakes 1 tomato, seeds removed, chopped 85g/3oz kale, washed, thick stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drained salt and freshly ground black pepper Method Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften.Add the ground cumin, ground coriander and chilli flakes, stir well, and cook for a further 1-2 minutes. Stir in the tomatoes and blanched kale and continue to cook for 2-3 minutes or until heated through. Season, to taste, with salt and freshly ground black pepper. Serve immediately. Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften. Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften. Add the ground cumin, ground coriander and chilli flakes, stir well, and cook for a further 1-2 minutes. Stir in the tomatoes and blanched kale and continue to cook for 2-3 minutes or until heated through. Season, to taste, with salt and freshly ground black pepper. Serve immediately. Add the ground cumin, ground coriander and chilli flakes, stir well, and cook for a further 1-2 minutes. Stir in the tomatoes and blanched kale and continue to cook for 2-3 minutes or until heated through. Season, to taste, with salt and freshly ground black pepper. Serve immediately."
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"$oid": "68baced1eb3bdbfd0cc00312"
} | 5ccc4059abe8acf507aca6b2fadc7f1089be39244c6909fe91b449da6035fcb3 | Stuffed aubergine with spinach, tomatoes, cheese and linguine recipe
An average of 4.7 out of 5 stars from 3 ratings ½ aubergine, cut in half lengthways3 tbsp olive oilpinch of salt85g/3oz chicken breast, chopped1 clove garlic, finely chopped55g/2oz spinach leaves1 vine tomato, de-seeded and chopped100g/3½oz linguine, cooked according to packet instructions55g/2oz goats' cheese, crumbled2 tbsp chopped fresh parsley ½ aubergine, cut in half lengthways 3 tbsp olive oil pinch of salt 85g/3oz chicken breast, chopped 1 clove garlic, finely chopped 55g/2oz spinach leaves 1 vine tomato, de-seeded and chopped 100g/3½oz linguine, cooked according to packet instructions 55g/2oz goats' cheese, crumbled 2 tbsp chopped fresh parsley Method Preheat the oven to 180C/350F/Gas 4.Take the aubergine half and cut off a thin slice from the rounded side so that it sits flat on a baking tray without moving. Score the cut side of the flesh with the tip of a sharp knife, season with a pinch of salt and drizzle two tablespoons of the olive oil over the top. Bake in the oven for 10-15 minutes, or until softened. Remove the aubergine from the oven and scoop out the flesh with a spoon, roughly chop the flesh and reserve the hollowed aubergine. Heat the remaining oil in a pan and lightly fry the chicken and garlic for 4-5 minutes, or until the chicken is cooked through. Add the spinach leaves to the pan and stir until wilted, then add the chopped aubergine flesh, tomato, cooked pasta, goats' cheese and parsley. To serve, place the hollowed aubergine on a serving plate and spoon in the cooked pasta mixture. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Take the aubergine half and cut off a thin slice from the rounded side so that it sits flat on a baking tray without moving. Score the cut side of the flesh with the tip of a sharp knife, season with a pinch of salt and drizzle two tablespoons of the olive oil over the top. Bake in the oven for 10-15 minutes, or until softened. Take the aubergine half and cut off a thin slice from the rounded side so that it sits flat on a baking tray without moving. Score the cut side of the flesh with the tip of a sharp knife, season with a pinch of salt and drizzle two tablespoons of the olive oil over the top. Bake in the oven for 10-15 minutes, or until softened. Remove the aubergine from the oven and scoop out the flesh with a spoon, roughly chop the flesh and reserve the hollowed aubergine. Remove the aubergine from the oven and scoop out the flesh with a spoon, roughly chop the flesh and reserve the hollowed aubergine. Heat the remaining oil in a pan and lightly fry the chicken and garlic for 4-5 minutes, or until the chicken is cooked through. Add the spinach leaves to the pan and stir until wilted, then add the chopped aubergine flesh, tomato, cooked pasta, goats' cheese and parsley. Heat the remaining oil in a pan and lightly fry the chicken and garlic for 4-5 minutes, or until the chicken is cooked through. Add the spinach leaves to the pan and stir until wilted, then add the chopped aubergine flesh, tomato, cooked pasta, goats' cheese and parsley. To serve, place the hollowed aubergine on a serving plate and spoon in the cooked pasta mixture. To serve, place the hollowed aubergine on a serving plate and spoon in the cooked pasta mixture. | {
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"url": "https://www.bbc.co.uk/food/recipes/spinachtomatoeschees_89110",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Stuffed aubergine with spinach, tomatoes, cheese and linguine recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings ½ aubergine, cut in half lengthways3 tbsp olive oilpinch of salt85g/3oz chicken breast, chopped1 clove garlic, finely chopped55g/2oz spinach leaves1 vine tomato, de-seeded and chopped100g/3½oz linguine, cooked according to packet instructions55g/2oz goats' cheese, crumbled2 tbsp chopped fresh parsley ½ aubergine, cut in half lengthways 3 tbsp olive oil pinch of salt 85g/3oz chicken breast, chopped 1 clove garlic, finely chopped 55g/2oz spinach leaves 1 vine tomato, de-seeded and chopped 100g/3½oz linguine, cooked according to packet instructions 55g/2oz goats' cheese, crumbled 2 tbsp chopped fresh parsley Method Preheat the oven to 180C/350F/Gas 4.Take the aubergine half and cut off a thin slice from the rounded side so that it sits flat on a baking tray without moving. Score the cut side of the flesh with the tip of a sharp knife, season with a pinch of salt and drizzle two tablespoons of the olive oil over the top. Bake in the oven for 10-15 minutes, or until softened. Remove the aubergine from the oven and scoop out the flesh with a spoon, roughly chop the flesh and reserve the hollowed aubergine. Heat the remaining oil in a pan and lightly fry the chicken and garlic for 4-5 minutes, or until the chicken is cooked through. Add the spinach leaves to the pan and stir until wilted, then add the chopped aubergine flesh, tomato, cooked pasta, goats' cheese and parsley. To serve, place the hollowed aubergine on a serving plate and spoon in the cooked pasta mixture. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Take the aubergine half and cut off a thin slice from the rounded side so that it sits flat on a baking tray without moving. Score the cut side of the flesh with the tip of a sharp knife, season with a pinch of salt and drizzle two tablespoons of the olive oil over the top. Bake in the oven for 10-15 minutes, or until softened. Take the aubergine half and cut off a thin slice from the rounded side so that it sits flat on a baking tray without moving. Score the cut side of the flesh with the tip of a sharp knife, season with a pinch of salt and drizzle two tablespoons of the olive oil over the top. Bake in the oven for 10-15 minutes, or until softened. Remove the aubergine from the oven and scoop out the flesh with a spoon, roughly chop the flesh and reserve the hollowed aubergine. Remove the aubergine from the oven and scoop out the flesh with a spoon, roughly chop the flesh and reserve the hollowed aubergine. Heat the remaining oil in a pan and lightly fry the chicken and garlic for 4-5 minutes, or until the chicken is cooked through. Add the spinach leaves to the pan and stir until wilted, then add the chopped aubergine flesh, tomato, cooked pasta, goats' cheese and parsley. Heat the remaining oil in a pan and lightly fry the chicken and garlic for 4-5 minutes, or until the chicken is cooked through. Add the spinach leaves to the pan and stir until wilted, then add the chopped aubergine flesh, tomato, cooked pasta, goats' cheese and parsley. To serve, place the hollowed aubergine on a serving plate and spoon in the cooked pasta mixture. To serve, place the hollowed aubergine on a serving plate and spoon in the cooked pasta mixture."
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} | 99c1336367710c8dc7e47bd48869535d208ff10ebfc00e6873b3c5cecc6c3ca2 | Spiced fish tagine recipe
For the ras-el-hanout, mix all of the ras-el-hanout ingredients together until well combined. Grind in a spice grinder or coffee grinder to a fine powder. Store in an airtight jar. For the tagine, heat a terracotta tagine or heavy-based, lidded casserole over a medium to high heat. Heat the oil in the tagine or casserole, then add the garlic and fry for 3-4 minutes, or until pale golden-brown. Add the onions and reduce the heat, then cook the onions slowly for 10-12 minutes, or until softened but not coloured.When the onions have softened, push them to one side of the tagine or casserole, then increase the heat slightly and add the cumin seeds, ras-el-hanout and cayenne pepper to the empty side of the casserole. Fry for 1-2 minutes, or until fragrant, then stir the spices into onion mixture until they coat the onions.Add the chopped tomatoes and season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer, then cook for 1-2 minutes, stirring well.Add the fish stock or water, then return the mixture to a simmer. Add the plaice fillets to the tagine or casserole, then spoon over some of the sauce to cover the fish. Cover the tagine or casserole with the lid, then reduce the heat to low and continue to cook for eight minutes, or until the plaice fillets are cooked through.Meanwhile, for the couscous, place the couscous, olive oil and lemon juice into a bowl. Pour over the boiling water, stir once, then cover the bowl tightly with cling film. Set aside for five minutes, or until the couscous has absorbed all of the water, then fluff the couscous grains with a fork.Stir the chopped pistachios, pomegranate seeds and coriander into the couscous until well combined, then season, to taste, with salt and freshly ground black pepper.Just before serving, squeeze the lemon juice over the plaice tagine, then sprinkle over the coriander leaves.To serve, divide the couscous equally among four to six serving plates. Place one plaice fillet on top of each serving, then spoon over the remaining tagine. For the ras-el-hanout, mix all of the ras-el-hanout ingredients together until well combined. Grind in a spice grinder or coffee grinder to a fine powder. Store in an airtight jar. For the ras-el-hanout, mix all of the ras-el-hanout ingredients together until well combined. Grind in a spice grinder or coffee grinder to a fine powder. Store in an airtight jar. For the tagine, heat a terracotta tagine or heavy-based, lidded casserole over a medium to high heat. For the tagine, heat a terracotta tagine or heavy-based, lidded casserole over a medium to high heat. Heat the oil in the tagine or casserole, then add the garlic and fry for 3-4 minutes, or until pale golden-brown. Heat the oil in the tagine or casserole, then add the garlic and fry for 3-4 minutes, or until pale golden-brown. Add the onions and reduce the heat, then cook the onions slowly for 10-12 minutes, or until softened but not coloured. Add the onions and reduce the heat, then cook the onions slowly for 10-12 minutes, or until softened but not coloured. When the onions have softened, push them to one side of the tagine or casserole, then increase the heat slightly and add the cumin seeds, ras-el-hanout and cayenne pepper to the empty side of the casserole. Fry for 1-2 minutes, or until fragrant, then stir the spices into onion mixture until they coat the onions. When the onions have softened, push them to one side of the tagine or casserole, then increase the heat slightly and add the cumin seeds, ras-el-hanout and cayenne pepper to the empty side of the casserole. Fry for 1-2 minutes, or until fragrant, then stir the spices into onion mixture until they coat the onions. Add the chopped tomatoes and season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer, then cook for 1-2 minutes, stirring well. Add the chopped tomatoes and season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer, then cook for 1-2 minutes, stirring well. Add the fish stock or water, then return the mixture to a simmer. Add the fish stock or water, then return the mixture to a simmer. Add the plaice fillets to the tagine or casserole, then spoon over some of the sauce to cover the fish. Cover the tagine or casserole with the lid, then reduce the heat to low and continue to cook for eight minutes, or until the plaice fillets are cooked through. Add the plaice fillets to the tagine or casserole, then spoon over some of the sauce to cover the fish. Cover the tagine or casserole with the lid, then reduce the heat to low and continue to cook for eight minutes, or until the plaice fillets are cooked through. Meanwhile, for the couscous, place the couscous, olive oil and lemon juice into a bowl. Pour over the boiling water, stir once, then cover the bowl tightly with cling film. Set aside for five minutes, or until the couscous has absorbed all of the water, then fluff the couscous grains with a fork. Meanwhile, for the couscous, place the couscous, olive oil and lemon juice into a bowl. Pour over the boiling water, stir once, then cover the bowl tightly with cling film. Set aside for five minutes, or until the couscous has absorbed all of the water, then fluff the couscous grains with a fork. Stir the chopped pistachios, pomegranate seeds and coriander into the couscous until well combined, then season, to taste, with salt and freshly ground black pepper. Stir the chopped pistachios, pomegranate seeds and coriander into the couscous until well combined, then season, to taste, with salt and freshly ground black pepper. Just before serving, squeeze the lemon juice over the plaice tagine, then sprinkle over the coriander leaves. Just before serving, squeeze the lemon juice over the plaice tagine, then sprinkle over the coriander leaves. To serve, divide the couscous equally among four to six serving plates. Place one plaice fillet on top of each serving, then spoon over the remaining tagine. To serve, divide the couscous equally among four to six serving plates. Place one plaice fillet on top of each serving, then spoon over the remaining tagine. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Spiced fish tagine recipe",
"content": "For the ras-el-hanout, mix all of the ras-el-hanout ingredients together until well combined. Grind in a spice grinder or coffee grinder to a fine powder. Store in an airtight jar. For the tagine, heat a terracotta tagine or heavy-based, lidded casserole over a medium to high heat. Heat the oil in the tagine or casserole, then add the garlic and fry for 3-4 minutes, or until pale golden-brown. Add the onions and reduce the heat, then cook the onions slowly for 10-12 minutes, or until softened but not coloured.When the onions have softened, push them to one side of the tagine or casserole, then increase the heat slightly and add the cumin seeds, ras-el-hanout and cayenne pepper to the empty side of the casserole. Fry for 1-2 minutes, or until fragrant, then stir the spices into onion mixture until they coat the onions.Add the chopped tomatoes and season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer, then cook for 1-2 minutes, stirring well.Add the fish stock or water, then return the mixture to a simmer. Add the plaice fillets to the tagine or casserole, then spoon over some of the sauce to cover the fish. Cover the tagine or casserole with the lid, then reduce the heat to low and continue to cook for eight minutes, or until the plaice fillets are cooked through.Meanwhile, for the couscous, place the couscous, olive oil and lemon juice into a bowl. Pour over the boiling water, stir once, then cover the bowl tightly with cling film. Set aside for five minutes, or until the couscous has absorbed all of the water, then fluff the couscous grains with a fork.Stir the chopped pistachios, pomegranate seeds and coriander into the couscous until well combined, then season, to taste, with salt and freshly ground black pepper.Just before serving, squeeze the lemon juice over the plaice tagine, then sprinkle over the coriander leaves.To serve, divide the couscous equally among four to six serving plates. Place one plaice fillet on top of each serving, then spoon over the remaining tagine. For the ras-el-hanout, mix all of the ras-el-hanout ingredients together until well combined. Grind in a spice grinder or coffee grinder to a fine powder. Store in an airtight jar. For the ras-el-hanout, mix all of the ras-el-hanout ingredients together until well combined. Grind in a spice grinder or coffee grinder to a fine powder. Store in an airtight jar. For the tagine, heat a terracotta tagine or heavy-based, lidded casserole over a medium to high heat. For the tagine, heat a terracotta tagine or heavy-based, lidded casserole over a medium to high heat. Heat the oil in the tagine or casserole, then add the garlic and fry for 3-4 minutes, or until pale golden-brown. Heat the oil in the tagine or casserole, then add the garlic and fry for 3-4 minutes, or until pale golden-brown. Add the onions and reduce the heat, then cook the onions slowly for 10-12 minutes, or until softened but not coloured. Add the onions and reduce the heat, then cook the onions slowly for 10-12 minutes, or until softened but not coloured. When the onions have softened, push them to one side of the tagine or casserole, then increase the heat slightly and add the cumin seeds, ras-el-hanout and cayenne pepper to the empty side of the casserole. Fry for 1-2 minutes, or until fragrant, then stir the spices into onion mixture until they coat the onions. When the onions have softened, push them to one side of the tagine or casserole, then increase the heat slightly and add the cumin seeds, ras-el-hanout and cayenne pepper to the empty side of the casserole. Fry for 1-2 minutes, or until fragrant, then stir the spices into onion mixture until they coat the onions. Add the chopped tomatoes and season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer, then cook for 1-2 minutes, stirring well. Add the chopped tomatoes and season, to taste, with salt and freshly ground black pepper. Bring the mixture to a simmer, then cook for 1-2 minutes, stirring well. Add the fish stock or water, then return the mixture to a simmer. Add the fish stock or water, then return the mixture to a simmer. Add the plaice fillets to the tagine or casserole, then spoon over some of the sauce to cover the fish. Cover the tagine or casserole with the lid, then reduce the heat to low and continue to cook for eight minutes, or until the plaice fillets are cooked through. Add the plaice fillets to the tagine or casserole, then spoon over some of the sauce to cover the fish. Cover the tagine or casserole with the lid, then reduce the heat to low and continue to cook for eight minutes, or until the plaice fillets are cooked through. Meanwhile, for the couscous, place the couscous, olive oil and lemon juice into a bowl. Pour over the boiling water, stir once, then cover the bowl tightly with cling film. Set aside for five minutes, or until the couscous has absorbed all of the water, then fluff the couscous grains with a fork. Meanwhile, for the couscous, place the couscous, olive oil and lemon juice into a bowl. Pour over the boiling water, stir once, then cover the bowl tightly with cling film. Set aside for five minutes, or until the couscous has absorbed all of the water, then fluff the couscous grains with a fork. Stir the chopped pistachios, pomegranate seeds and coriander into the couscous until well combined, then season, to taste, with salt and freshly ground black pepper. Stir the chopped pistachios, pomegranate seeds and coriander into the couscous until well combined, then season, to taste, with salt and freshly ground black pepper. Just before serving, squeeze the lemon juice over the plaice tagine, then sprinkle over the coriander leaves. Just before serving, squeeze the lemon juice over the plaice tagine, then sprinkle over the coriander leaves. To serve, divide the couscous equally among four to six serving plates. Place one plaice fillet on top of each serving, then spoon over the remaining tagine. To serve, divide the couscous equally among four to six serving plates. Place one plaice fillet on top of each serving, then spoon over the remaining tagine."
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"$oid": "68baced1eb3bdbfd0cc00314"
} | 05a6d2f6c1f4cb3fbe29a0060205db8ae6f50a6a88beac1790704d33855d7353 | Bruschetta with tomatoes, basil, garlic and olive oil recipe
An average of 5.0 out of 5 stars from 5 ratings 4 tbsp olive oil 2 slices ciabatta bread½ tsp sea salt1 clove garlic, peeled and halved 4 tbsp olive oil 2 slices ciabatta bread ½ tsp sea salt 1 clove garlic, peeled and halved 2 tbsp chopped fresh parsley, chopped2 vine tomatoes, de-seeded and chopped1 clove garlic, finely chopped6 basil leaves, torn3 tbsp olive oilsalt and freshly ground black pepper 2 tbsp chopped fresh parsley, chopped 2 vine tomatoes, de-seeded and chopped 1 clove garlic, finely chopped 6 basil leaves, torn 3 tbsp olive oil salt and freshly ground black pepper Method For the toasted bread, drizzle the oil over the ciabatta and sprinkle over the salt. Heat a griddle pan until smoking and chargrill the bread for 2-4 minutes on each side, or until golden-brown and toasted. Remove from the pan and rub each slice of toast with the cut-side of half a garlic clove.For the tomato topping, combine all the ingredients in a bowl and mix well, then season, to taste, with salt and freshly ground black pepper.To serve, pile the tomato mixture on top of the toasted bread. For the toasted bread, drizzle the oil over the ciabatta and sprinkle over the salt. Heat a griddle pan until smoking and chargrill the bread for 2-4 minutes on each side, or until golden-brown and toasted. Remove from the pan and rub each slice of toast with the cut-side of half a garlic clove. For the toasted bread, drizzle the oil over the ciabatta and sprinkle over the salt. Heat a griddle pan until smoking and chargrill the bread for 2-4 minutes on each side, or until golden-brown and toasted. Remove from the pan and rub each slice of toast with the cut-side of half a garlic clove. For the tomato topping, combine all the ingredients in a bowl and mix well, then season, to taste, with salt and freshly ground black pepper. For the tomato topping, combine all the ingredients in a bowl and mix well, then season, to taste, with salt and freshly ground black pepper. To serve, pile the tomato mixture on top of the toasted bread. To serve, pile the tomato mixture on top of the toasted bread. | {
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"title": "Bruschetta with tomatoes, basil, garlic and olive oil recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings 4 tbsp olive oil 2 slices ciabatta bread½ tsp sea salt1 clove garlic, peeled and halved 4 tbsp olive oil 2 slices ciabatta bread ½ tsp sea salt 1 clove garlic, peeled and halved 2 tbsp chopped fresh parsley, chopped2 vine tomatoes, de-seeded and chopped1 clove garlic, finely chopped6 basil leaves, torn3 tbsp olive oilsalt and freshly ground black pepper 2 tbsp chopped fresh parsley, chopped 2 vine tomatoes, de-seeded and chopped 1 clove garlic, finely chopped 6 basil leaves, torn 3 tbsp olive oil salt and freshly ground black pepper Method For the toasted bread, drizzle the oil over the ciabatta and sprinkle over the salt. Heat a griddle pan until smoking and chargrill the bread for 2-4 minutes on each side, or until golden-brown and toasted. Remove from the pan and rub each slice of toast with the cut-side of half a garlic clove.For the tomato topping, combine all the ingredients in a bowl and mix well, then season, to taste, with salt and freshly ground black pepper.To serve, pile the tomato mixture on top of the toasted bread. For the toasted bread, drizzle the oil over the ciabatta and sprinkle over the salt. Heat a griddle pan until smoking and chargrill the bread for 2-4 minutes on each side, or until golden-brown and toasted. Remove from the pan and rub each slice of toast with the cut-side of half a garlic clove. For the toasted bread, drizzle the oil over the ciabatta and sprinkle over the salt. Heat a griddle pan until smoking and chargrill the bread for 2-4 minutes on each side, or until golden-brown and toasted. Remove from the pan and rub each slice of toast with the cut-side of half a garlic clove. For the tomato topping, combine all the ingredients in a bowl and mix well, then season, to taste, with salt and freshly ground black pepper. For the tomato topping, combine all the ingredients in a bowl and mix well, then season, to taste, with salt and freshly ground black pepper. To serve, pile the tomato mixture on top of the toasted bread. To serve, pile the tomato mixture on top of the toasted bread."
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} | fe0988dbbc854d68381245e381a91eb852971323848bf49864260e74b5165623 | Poached sea bass with potatoes in a white wine, cream and chive sauce recipe
An average of 5.0 out of 5 stars from 4 ratings 1 tbsp olive oil½ large red potato, peeled and cut into cubes100ml/3½fl oz white wine50ml/2fl oz chicken stock1 vine tomato, de-seeded and chopped100ml/3½fl oz double cream1 fillet sea bass, cut into serving piecessalt and freshly ground black pepper2 tbsp chopped fresh chives 1 tbsp olive oil ½ large red potato, peeled and cut into cubes 100ml/3½fl oz white wine 50ml/2fl oz chicken stock 1 vine tomato, de-seeded and chopped 100ml/3½fl oz double cream 1 fillet sea bass, cut into serving pieces salt and freshly ground black pepper 2 tbsp chopped fresh chives Method Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes, until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half. Pour in the stock, tomato and cream and bring to simmering point. Gently place the fish pieces into the pan and poach for about two minutes, or until cooked through. Season, to taste, with salt and freshly ground black pepper. Gently stir in the chopped chives, taking care not to break up the fish.Pour into a serving bowl and serve. Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes, until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half. Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes, until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half. Pour in the stock, tomato and cream and bring to simmering point. Pour in the stock, tomato and cream and bring to simmering point. Gently place the fish pieces into the pan and poach for about two minutes, or until cooked through. Season, to taste, with salt and freshly ground black pepper. Gently stir in the chopped chives, taking care not to break up the fish. Gently place the fish pieces into the pan and poach for about two minutes, or until cooked through. Season, to taste, with salt and freshly ground black pepper. Gently stir in the chopped chives, taking care not to break up the fish. Pour into a serving bowl and serve. Pour into a serving bowl and serve. | {
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"title": "Poached sea bass with potatoes in a white wine, cream and chive sauce recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings 1 tbsp olive oil½ large red potato, peeled and cut into cubes100ml/3½fl oz white wine50ml/2fl oz chicken stock1 vine tomato, de-seeded and chopped100ml/3½fl oz double cream1 fillet sea bass, cut into serving piecessalt and freshly ground black pepper2 tbsp chopped fresh chives 1 tbsp olive oil ½ large red potato, peeled and cut into cubes 100ml/3½fl oz white wine 50ml/2fl oz chicken stock 1 vine tomato, de-seeded and chopped 100ml/3½fl oz double cream 1 fillet sea bass, cut into serving pieces salt and freshly ground black pepper 2 tbsp chopped fresh chives Method Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes, until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half. Pour in the stock, tomato and cream and bring to simmering point. Gently place the fish pieces into the pan and poach for about two minutes, or until cooked through. Season, to taste, with salt and freshly ground black pepper. Gently stir in the chopped chives, taking care not to break up the fish.Pour into a serving bowl and serve. Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes, until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half. Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes, until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half. Pour in the stock, tomato and cream and bring to simmering point. Pour in the stock, tomato and cream and bring to simmering point. Gently place the fish pieces into the pan and poach for about two minutes, or until cooked through. Season, to taste, with salt and freshly ground black pepper. Gently stir in the chopped chives, taking care not to break up the fish. Gently place the fish pieces into the pan and poach for about two minutes, or until cooked through. Season, to taste, with salt and freshly ground black pepper. Gently stir in the chopped chives, taking care not to break up the fish. Pour into a serving bowl and serve. Pour into a serving bowl and serve."
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} | 9a34db7a67bdc899ab9f540d2c8b7b823ed29938dc82c9de8207e2f6b6e92474 | Haddock with Provençal sauce recipe
An average of 4.5 out of 5 stars from 6 ratings 25g/1oz butter1 onion, finely sliced2 garlic cloves, crushed and chopped250ml/9fl oz passata200ml/7fl oz red wine100ml/3½fl oz fish stock100g/3½oz black olives, stones removed2 tbsp chopped fresh tarragon1 green pepper, very finely sliced salt and freshly ground black pepper 25g/1oz butter 1 onion, finely sliced 2 garlic cloves, crushed and chopped 250ml/9fl oz passata 200ml/7fl oz red wine 100ml/3½fl oz fish stock 100g/3½oz black olives, stones removed 2 tbsp chopped fresh tarragon 1 green pepper, very finely sliced salt and freshly ground black pepper 4 x 150g/5oz haddock fillets3 tbsp flour, for dustingsalt and freshly ground black pepper1 tbsp vegetable oil 4 x 150g/5oz haddock fillets 3 tbsp flour, for dusting salt and freshly ground black pepper 1 tbsp vegetable oil sautéed potatoes4 tomatoes, deseeded, skinned and chopped sautéed potatoes 4 tomatoes, deseeded, skinned and chopped Method For the sauce, melt the butter in a pan over a high heat. Add the onion and garlic and fry until softened. Add the passata, wine and stock and bring to boil. Reduce the heat and simmer for 15-20 minutes.Add the olives, tarragon and green pepper and season, to taste, with salt and freshly ground black pepper.Preheat the oven to 180C/360F/Gas 4.For the haddock, dredge the haddock fillets in the flour and season with salt and freshly ground black pepper.Heat the oil in a frying pan over medium heat. Add the fish and fry for 1-2 minutes on both sides, until golden-brown all over.Transfer the haddock fillets to an ovenproof dish and pour over the sauce. Place into the oven to cook for 8-10 minutes, or until the haddock is cooked through.To serve, place a haddock fillet onto each of four plates and spoon the sauce over. Serve with sautéed potatoes and sprinkle with chopped fresh tomatoes. For the sauce, melt the butter in a pan over a high heat. Add the onion and garlic and fry until softened. For the sauce, melt the butter in a pan over a high heat. Add the onion and garlic and fry until softened. Add the passata, wine and stock and bring to boil. Reduce the heat and simmer for 15-20 minutes. Add the passata, wine and stock and bring to boil. Reduce the heat and simmer for 15-20 minutes. Add the olives, tarragon and green pepper and season, to taste, with salt and freshly ground black pepper. Add the olives, tarragon and green pepper and season, to taste, with salt and freshly ground black pepper. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. For the haddock, dredge the haddock fillets in the flour and season with salt and freshly ground black pepper. For the haddock, dredge the haddock fillets in the flour and season with salt and freshly ground black pepper. Heat the oil in a frying pan over medium heat. Add the fish and fry for 1-2 minutes on both sides, until golden-brown all over. Heat the oil in a frying pan over medium heat. Add the fish and fry for 1-2 minutes on both sides, until golden-brown all over. Transfer the haddock fillets to an ovenproof dish and pour over the sauce. Place into the oven to cook for 8-10 minutes, or until the haddock is cooked through. Transfer the haddock fillets to an ovenproof dish and pour over the sauce. Place into the oven to cook for 8-10 minutes, or until the haddock is cooked through. To serve, place a haddock fillet onto each of four plates and spoon the sauce over. Serve with sautéed potatoes and sprinkle with chopped fresh tomatoes. To serve, place a haddock fillet onto each of four plates and spoon the sauce over. Serve with sautéed potatoes and sprinkle with chopped fresh tomatoes. | {
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"title": "Haddock with Provençal sauce recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings 25g/1oz butter1 onion, finely sliced2 garlic cloves, crushed and chopped250ml/9fl oz passata200ml/7fl oz red wine100ml/3½fl oz fish stock100g/3½oz black olives, stones removed2 tbsp chopped fresh tarragon1 green pepper, very finely sliced salt and freshly ground black pepper 25g/1oz butter 1 onion, finely sliced 2 garlic cloves, crushed and chopped 250ml/9fl oz passata 200ml/7fl oz red wine 100ml/3½fl oz fish stock 100g/3½oz black olives, stones removed 2 tbsp chopped fresh tarragon 1 green pepper, very finely sliced salt and freshly ground black pepper 4 x 150g/5oz haddock fillets3 tbsp flour, for dustingsalt and freshly ground black pepper1 tbsp vegetable oil 4 x 150g/5oz haddock fillets 3 tbsp flour, for dusting salt and freshly ground black pepper 1 tbsp vegetable oil sautéed potatoes4 tomatoes, deseeded, skinned and chopped sautéed potatoes 4 tomatoes, deseeded, skinned and chopped Method For the sauce, melt the butter in a pan over a high heat. Add the onion and garlic and fry until softened. Add the passata, wine and stock and bring to boil. Reduce the heat and simmer for 15-20 minutes.Add the olives, tarragon and green pepper and season, to taste, with salt and freshly ground black pepper.Preheat the oven to 180C/360F/Gas 4.For the haddock, dredge the haddock fillets in the flour and season with salt and freshly ground black pepper.Heat the oil in a frying pan over medium heat. Add the fish and fry for 1-2 minutes on both sides, until golden-brown all over.Transfer the haddock fillets to an ovenproof dish and pour over the sauce. Place into the oven to cook for 8-10 minutes, or until the haddock is cooked through.To serve, place a haddock fillet onto each of four plates and spoon the sauce over. Serve with sautéed potatoes and sprinkle with chopped fresh tomatoes. For the sauce, melt the butter in a pan over a high heat. Add the onion and garlic and fry until softened. For the sauce, melt the butter in a pan over a high heat. Add the onion and garlic and fry until softened. Add the passata, wine and stock and bring to boil. Reduce the heat and simmer for 15-20 minutes. Add the passata, wine and stock and bring to boil. Reduce the heat and simmer for 15-20 minutes. Add the olives, tarragon and green pepper and season, to taste, with salt and freshly ground black pepper. Add the olives, tarragon and green pepper and season, to taste, with salt and freshly ground black pepper. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. For the haddock, dredge the haddock fillets in the flour and season with salt and freshly ground black pepper. For the haddock, dredge the haddock fillets in the flour and season with salt and freshly ground black pepper. Heat the oil in a frying pan over medium heat. Add the fish and fry for 1-2 minutes on both sides, until golden-brown all over. Heat the oil in a frying pan over medium heat. Add the fish and fry for 1-2 minutes on both sides, until golden-brown all over. Transfer the haddock fillets to an ovenproof dish and pour over the sauce. Place into the oven to cook for 8-10 minutes, or until the haddock is cooked through. Transfer the haddock fillets to an ovenproof dish and pour over the sauce. Place into the oven to cook for 8-10 minutes, or until the haddock is cooked through. To serve, place a haddock fillet onto each of four plates and spoon the sauce over. Serve with sautéed potatoes and sprinkle with chopped fresh tomatoes. To serve, place a haddock fillet onto each of four plates and spoon the sauce over. Serve with sautéed potatoes and sprinkle with chopped fresh tomatoes."
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} | d2ba7f438dacf2399d078def4a9c1839d92bc07e2383c3b0dd3cf662483be91c | Tarragon crusted sea bass recipe
An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarragon_crusted_sea_93411_16x9.jpg Make sure your fish supper packs a crunch with a tasty tarragon and Parmesan crust. Serve with new potatoes and greens. This recipe works equally well with trout fillets or lemon sole. Each serving provides 485 kcal, 22g protein, 14g carbohydrate (of which 2.6g sugars), 38g fat (of which 21g saturates), 1.5g fibre and 0.59g salt. 4 sea bass fillets, skin on40g/1½oz butter60g/2¼oz panko breadcrumbs1 unwaxed lemon, finely grated zest 1 tbsp chopped fresh tarragon40g/1½oz Parmesan, coarsely gratedsalt and freshly ground black pepper 4 sea bass fillets, skin on 40g/1½oz butter 60g/2¼oz panko breadcrumbs 1 unwaxed lemon, finely grated zest 1 tbsp chopped fresh tarragon 40g/1½oz Parmesan, coarsely grated salt and freshly ground black pepper 200g/7oz crème fraîchedash caster sugar1 tbsp lemon juice 200g/7oz crème fraîche dash caster sugar 1 tbsp lemon juice Method Preheat the oven 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Season the sea bass fillets well on both sides with salt and pepper. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon. Toss and set aside.Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges. To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper. Serve the fish with a dollop of sauce and lemon wedges. Preheat the oven 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Season the sea bass fillets well on both sides with salt and pepper. Season the sea bass fillets well on both sides with salt and pepper. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon. Toss and set aside. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon. Toss and set aside. Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges. Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges. To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper. To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper. Serve the fish with a dollop of sauce and lemon wedges. Serve the fish with a dollop of sauce and lemon wedges. Recipe tips The fish can be kept in the fridge, covered on the tray, for up to 8 hours. | {
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"title": "Tarragon crusted sea bass 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/tarragon_crusted_sea_93411_16x9.jpg Make sure your fish supper packs a crunch with a tasty tarragon and Parmesan crust. Serve with new potatoes and greens. This recipe works equally well with trout fillets or lemon sole. Each serving provides 485 kcal, 22g protein, 14g carbohydrate (of which 2.6g sugars), 38g fat (of which 21g saturates), 1.5g fibre and 0.59g salt. 4 sea bass fillets, skin on40g/1½oz butter60g/2¼oz panko breadcrumbs1 unwaxed lemon, finely grated zest 1 tbsp chopped fresh tarragon40g/1½oz Parmesan, coarsely gratedsalt and freshly ground black pepper 4 sea bass fillets, skin on 40g/1½oz butter 60g/2¼oz panko breadcrumbs 1 unwaxed lemon, finely grated zest 1 tbsp chopped fresh tarragon 40g/1½oz Parmesan, coarsely grated salt and freshly ground black pepper 200g/7oz crème fraîchedash caster sugar1 tbsp lemon juice 200g/7oz crème fraîche dash caster sugar 1 tbsp lemon juice Method Preheat the oven 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Season the sea bass fillets well on both sides with salt and pepper. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon. Toss and set aside.Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges. To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper. Serve the fish with a dollop of sauce and lemon wedges. Preheat the oven 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Season the sea bass fillets well on both sides with salt and pepper. Season the sea bass fillets well on both sides with salt and pepper. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon. Toss and set aside. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon. Toss and set aside. Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges. Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges. To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper. To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper. Serve the fish with a dollop of sauce and lemon wedges. Serve the fish with a dollop of sauce and lemon wedges. Recipe tips The fish can be kept in the fridge, covered on the tray, for up to 8 hours."
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} | adb5f7d68941d98d89ec0ae17d0e31124c78429be8f4086a6f8ab48ac96cf5d3 | Pear and almond tart recipe
Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel.Add the pear halves and cook, turning once, until caramelised all over. Remove from the heat and set aside.For the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs.Add the egg and pulse until the mixture just comes together as a dough. Add a little milk if required. Remove the dough from the food processor and roll to form a ball. Wrap in cling film and chill in the fridge for 40 minutes.Preheat the oven to 180C/350F/Gas 4.Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown.For the filling, mix the butter and sugar together in a bowl until light and fluffy.Add one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar.Add the lemon zest, plain flour and ground almonds and mix well to combine.Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged.Transfer to the oven and bake for 30 minutes, or until the filling is cooked through.For the chocolate sauce, place the butter, sugar, chocolate, cocoa powder, vanilla extract and water into a clean pan over a medium heat. Bring to the boil and simmer for 15 minutes, stirring regularly, until the sauce is thick and glossy.To serve, cut a piece of tart and place on a serving plate, top with the chocolate sauce and drizzle over the double cream. Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel. Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel. Add the pear halves and cook, turning once, until caramelised all over. Remove from the heat and set aside. Add the pear halves and cook, turning once, until caramelised all over. Remove from the heat and set aside. For the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs. For the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Add a little milk if required. Add the egg and pulse until the mixture just comes together as a dough. Add a little milk if required. Remove the dough from the food processor and roll to form a ball. Wrap in cling film and chill in the fridge for 40 minutes. Remove the dough from the food processor and roll to form a ball. Wrap in cling film and chill in the fridge for 40 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown. Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown. For the filling, mix the butter and sugar together in a bowl until light and fluffy. For the filling, mix the butter and sugar together in a bowl until light and fluffy. Add one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar. Add one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar. Add the lemon zest, plain flour and ground almonds and mix well to combine. Add the lemon zest, plain flour and ground almonds and mix well to combine. Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged. Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged. Transfer to the oven and bake for 30 minutes, or until the filling is cooked through. Transfer to the oven and bake for 30 minutes, or until the filling is cooked through. For the chocolate sauce, place the butter, sugar, chocolate, cocoa powder, vanilla extract and water into a clean pan over a medium heat. Bring to the boil and simmer for 15 minutes, stirring regularly, until the sauce is thick and glossy. For the chocolate sauce, place the butter, sugar, chocolate, cocoa powder, vanilla extract and water into a clean pan over a medium heat. Bring to the boil and simmer for 15 minutes, stirring regularly, until the sauce is thick and glossy. To serve, cut a piece of tart and place on a serving plate, top with the chocolate sauce and drizzle over the double cream. To serve, cut a piece of tart and place on a serving plate, top with the chocolate sauce and drizzle over the double cream. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Pear and almond tart recipe",
"content": "Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel.Add the pear halves and cook, turning once, until caramelised all over. Remove from the heat and set aside.For the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs.Add the egg and pulse until the mixture just comes together as a dough. Add a little milk if required. Remove the dough from the food processor and roll to form a ball. Wrap in cling film and chill in the fridge for 40 minutes.Preheat the oven to 180C/350F/Gas 4.Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown.For the filling, mix the butter and sugar together in a bowl until light and fluffy.Add one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar.Add the lemon zest, plain flour and ground almonds and mix well to combine.Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged.Transfer to the oven and bake for 30 minutes, or until the filling is cooked through.For the chocolate sauce, place the butter, sugar, chocolate, cocoa powder, vanilla extract and water into a clean pan over a medium heat. Bring to the boil and simmer for 15 minutes, stirring regularly, until the sauce is thick and glossy.To serve, cut a piece of tart and place on a serving plate, top with the chocolate sauce and drizzle over the double cream. Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel. Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel. Add the pear halves and cook, turning once, until caramelised all over. Remove from the heat and set aside. Add the pear halves and cook, turning once, until caramelised all over. Remove from the heat and set aside. For the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs. For the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs. Add the egg and pulse until the mixture just comes together as a dough. Add a little milk if required. Add the egg and pulse until the mixture just comes together as a dough. Add a little milk if required. Remove the dough from the food processor and roll to form a ball. Wrap in cling film and chill in the fridge for 40 minutes. Remove the dough from the food processor and roll to form a ball. Wrap in cling film and chill in the fridge for 40 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown. Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown. For the filling, mix the butter and sugar together in a bowl until light and fluffy. For the filling, mix the butter and sugar together in a bowl until light and fluffy. Add one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar. Add one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar. Add the lemon zest, plain flour and ground almonds and mix well to combine. Add the lemon zest, plain flour and ground almonds and mix well to combine. Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged. Spoon the filling into the baked pastry tin and press the caramelised pear halves into the filling, so that they are half-submerged. Transfer to the oven and bake for 30 minutes, or until the filling is cooked through. Transfer to the oven and bake for 30 minutes, or until the filling is cooked through. For the chocolate sauce, place the butter, sugar, chocolate, cocoa powder, vanilla extract and water into a clean pan over a medium heat. Bring to the boil and simmer for 15 minutes, stirring regularly, until the sauce is thick and glossy. For the chocolate sauce, place the butter, sugar, chocolate, cocoa powder, vanilla extract and water into a clean pan over a medium heat. Bring to the boil and simmer for 15 minutes, stirring regularly, until the sauce is thick and glossy. To serve, cut a piece of tart and place on a serving plate, top with the chocolate sauce and drizzle over the double cream. To serve, cut a piece of tart and place on a serving plate, top with the chocolate sauce and drizzle over the double cream."
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} | 52900fd08560cf4d25cad0cd52daa0642012787ef16ce76d7ed540a86fecb6bf | Mary Berry's lemon meringue cupcakes recipe
An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_meringue_cupcakes_41613_16x9.jpg Mary Berry's lemon meringue cupcakes have a lemon curd centre with a swirly meringue top to make a classy and irresistible addition to afternoon tea. For this recipe you will need an electric hand whisk. 100g/3½oz baking spread or softened unsalted butter150g/5½oz self-raising flour150g/5½oz caster sugar3 tbsp full-fat milk2 free-range eggs1 unwaxed lemon, finely grated zest only7g freeze-dried strawberries (available in large supermarkets), to decorate 100g/3½oz baking spread or softened unsalted butter 150g/5½oz self-raising flour 150g/5½oz caster sugar 3 tbsp full-fat milk 2 free-range eggs 1 unwaxed lemon, finely grated zest only 7g freeze-dried strawberries (available in large supermarkets), to decorate lemon curd lemon curd 2 free-range egg whites100g/3½oz caster sugar 2 free-range egg whites 100g/3½oz caster sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases.Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18–20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely. Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top.To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. Use a palette knife to spread (or use a piping bag to pipe) the meringue on the top of each cupcake and sit back in their tins. Use a chef’s blowtorch to brown the meringue or slide the tray under the grill. Watch carefully and remove when golden-brown. Sprinkle with the freeze-dried strawberries and serve. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases. Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18–20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely. Spoon the mixture evenly between the cases. Bake for 18–20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely. Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top. Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top. To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. Use a palette knife to spread (or use a piping bag to pipe) the meringue on the top of each cupcake and sit back in their tins. Use a palette knife to spread (or use a piping bag to pipe) the meringue on the top of each cupcake and sit back in their tins. Use a chef’s blowtorch to brown the meringue or slide the tray under the grill. Watch carefully and remove when golden-brown. Use a chef’s blowtorch to brown the meringue or slide the tray under the grill. Watch carefully and remove when golden-brown. Sprinkle with the freeze-dried strawberries and serve. Sprinkle with the freeze-dried strawberries and serve. | {
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"title": "Mary Berry's lemon meringue cupcakes recipe",
"content": "An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_meringue_cupcakes_41613_16x9.jpg Mary Berry's lemon meringue cupcakes have a lemon curd centre with a swirly meringue top to make a classy and irresistible addition to afternoon tea. For this recipe you will need an electric hand whisk. 100g/3½oz baking spread or softened unsalted butter150g/5½oz self-raising flour150g/5½oz caster sugar3 tbsp full-fat milk2 free-range eggs1 unwaxed lemon, finely grated zest only7g freeze-dried strawberries (available in large supermarkets), to decorate 100g/3½oz baking spread or softened unsalted butter 150g/5½oz self-raising flour 150g/5½oz caster sugar 3 tbsp full-fat milk 2 free-range eggs 1 unwaxed lemon, finely grated zest only 7g freeze-dried strawberries (available in large supermarkets), to decorate lemon curd lemon curd 2 free-range egg whites100g/3½oz caster sugar 2 free-range egg whites 100g/3½oz caster sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases.Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18–20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely. Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top.To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. Use a palette knife to spread (or use a piping bag to pipe) the meringue on the top of each cupcake and sit back in their tins. Use a chef’s blowtorch to brown the meringue or slide the tray under the grill. Watch carefully and remove when golden-brown. Sprinkle with the freeze-dried strawberries and serve. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases. Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18–20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely. Spoon the mixture evenly between the cases. Bake for 18–20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely. Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top. Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top. To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. Use a palette knife to spread (or use a piping bag to pipe) the meringue on the top of each cupcake and sit back in their tins. Use a palette knife to spread (or use a piping bag to pipe) the meringue on the top of each cupcake and sit back in their tins. Use a chef’s blowtorch to brown the meringue or slide the tray under the grill. Watch carefully and remove when golden-brown. Use a chef’s blowtorch to brown the meringue or slide the tray under the grill. Watch carefully and remove when golden-brown. Sprinkle with the freeze-dried strawberries and serve. Sprinkle with the freeze-dried strawberries and serve."
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} | 27818d6b25fbc9454029783d4ffd785b880c0a8d40de20b58aa6cc00f409ea3e | Butternut squash börek recipe
Preheat the oven to 240C/220C Fan/Gas 9. Peel and chop the squash into 2cm/¾in pieces and place in a roasting tray with 3 tablespoons of the olive oil, half a teaspoon of sea salt, a good pinch of freshly ground black pepper, the ground cinnamon, 1 tablespoon of the harissa paste and the sugar. Toss together well and spread out into one even layer. Roast in the oven for 25–30 minutes, until the squash is soft when poked with a knife and begins to char around the edges. Remove from the oven, spoon into a bowl, and leave to cool. When the squash has cooled, stir in the bulgur wheat and sultanas or raisins. Trim and finely chop the spring onions and dill. Add the spring onions and half the dill to the bowl and mix together, crushing and mashing the squash pieces with the back of the spoon.Preheat the oven to 220C/200C Fan/Gas 7. Brush a 23cm/9in springform cake tin with a little oil.To make the borek, lay out a sheet of filo, the longest side nearest to you, and brush with oil, then top with another sheet. Spoon one-third of the mixture in a line about 4cm/¾in above the bottom edge of the pastry, then brush the pastry with more oil. Roll the pastry and filling up like a cigar then curl it into a swirl; this is the center of your pie.Place the filled swirl in the middle of the cake tin. Repeat the filling and rolling process with the remaining sheets of filo and filling, adding each length to the pie spiral, so you have a coiled snake effect.Brush the entire pie with a little more oil and sprinkle with the remaining salt. Bake for 35–45 minutes, until crisp and deep golden brown.To make the whipped feta, blend together the feta and yoghurt with a stick blender, then stir through extra virgin olive oil, season with salt and pepper, and add the lemon zest. While the pie is baking, make the finishing oil. Crush the garlic in its skin with the side of your knife and place in a small pan with 4 tablespoons of olive oil. Gently fry over low heat for 4 minutes or until fragrant, ensuring it doesn't burn. Remove the pan from the heat and immediately stir in the remaining half tablespoon of harissa. Leave to cool. When the pie is ready, brush with the harissa oil, discard the garlic clove, and leave the pie to stand for at least 15 minutes. Serve sprinkled with the remaining chopped dill, with the whipped feta alongside. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Peel and chop the squash into 2cm/¾in pieces and place in a roasting tray with 3 tablespoons of the olive oil, half a teaspoon of sea salt, a good pinch of freshly ground black pepper, the ground cinnamon, 1 tablespoon of the harissa paste and the sugar. Toss together well and spread out into one even layer. Peel and chop the squash into 2cm/¾in pieces and place in a roasting tray with 3 tablespoons of the olive oil, half a teaspoon of sea salt, a good pinch of freshly ground black pepper, the ground cinnamon, 1 tablespoon of the harissa paste and the sugar. Toss together well and spread out into one even layer. Roast in the oven for 25–30 minutes, until the squash is soft when poked with a knife and begins to char around the edges. Roast in the oven for 25–30 minutes, until the squash is soft when poked with a knife and begins to char around the edges. Remove from the oven, spoon into a bowl, and leave to cool. When the squash has cooled, stir in the bulgur wheat and sultanas or raisins. Remove from the oven, spoon into a bowl, and leave to cool. When the squash has cooled, stir in the bulgur wheat and sultanas or raisins. Trim and finely chop the spring onions and dill. Add the spring onions and half the dill to the bowl and mix together, crushing and mashing the squash pieces with the back of the spoon. Trim and finely chop the spring onions and dill. Add the spring onions and half the dill to the bowl and mix together, crushing and mashing the squash pieces with the back of the spoon. Preheat the oven to 220C/200C Fan/Gas 7. Brush a 23cm/9in springform cake tin with a little oil. Preheat the oven to 220C/200C Fan/Gas 7. Brush a 23cm/9in springform cake tin with a little oil. To make the borek, lay out a sheet of filo, the longest side nearest to you, and brush with oil, then top with another sheet. Spoon one-third of the mixture in a line about 4cm/¾in above the bottom edge of the pastry, then brush the pastry with more oil. Roll the pastry and filling up like a cigar then curl it into a swirl; this is the center of your pie. To make the borek, lay out a sheet of filo, the longest side nearest to you, and brush with oil, then top with another sheet. Spoon one-third of the mixture in a line about 4cm/¾in above the bottom edge of the pastry, then brush the pastry with more oil. Roll the pastry and filling up like a cigar then curl it into a swirl; this is the center of your pie. Place the filled swirl in the middle of the cake tin. Repeat the filling and rolling process with the remaining sheets of filo and filling, adding each length to the pie spiral, so you have a coiled snake effect. Place the filled swirl in the middle of the cake tin. Repeat the filling and rolling process with the remaining sheets of filo and filling, adding each length to the pie spiral, so you have a coiled snake effect. Brush the entire pie with a little more oil and sprinkle with the remaining salt. Bake for 35–45 minutes, until crisp and deep golden brown. Brush the entire pie with a little more oil and sprinkle with the remaining salt. Bake for 35–45 minutes, until crisp and deep golden brown. To make the whipped feta, blend together the feta and yoghurt with a stick blender, then stir through extra virgin olive oil, season with salt and pepper, and add the lemon zest. To make the whipped feta, blend together the feta and yoghurt with a stick blender, then stir through extra virgin olive oil, season with salt and pepper, and add the lemon zest. While the pie is baking, make the finishing oil. Crush the garlic in its skin with the side of your knife and place in a small pan with 4 tablespoons of olive oil. Gently fry over low heat for 4 minutes or until fragrant, ensuring it doesn't burn. While the pie is baking, make the finishing oil. Crush the garlic in its skin with the side of your knife and place in a small pan with 4 tablespoons of olive oil. Gently fry over low heat for 4 minutes or until fragrant, ensuring it doesn't burn. Remove the pan from the heat and immediately stir in the remaining half tablespoon of harissa. Leave to cool. Remove the pan from the heat and immediately stir in the remaining half tablespoon of harissa. Leave to cool. When the pie is ready, brush with the harissa oil, discard the garlic clove, and leave the pie to stand for at least 15 minutes. When the pie is ready, brush with the harissa oil, discard the garlic clove, and leave the pie to stand for at least 15 minutes. Serve sprinkled with the remaining chopped dill, with the whipped feta alongside. Serve sprinkled with the remaining chopped dill, with the whipped feta alongside. | {
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"title": "Butternut squash börek recipe",
"content": "Preheat the oven to 240C/220C Fan/Gas 9. Peel and chop the squash into 2cm/¾in pieces and place in a roasting tray with 3 tablespoons of the olive oil, half a teaspoon of sea salt, a good pinch of freshly ground black pepper, the ground cinnamon, 1 tablespoon of the harissa paste and the sugar. Toss together well and spread out into one even layer. Roast in the oven for 25–30 minutes, until the squash is soft when poked with a knife and begins to char around the edges. Remove from the oven, spoon into a bowl, and leave to cool. When the squash has cooled, stir in the bulgur wheat and sultanas or raisins. Trim and finely chop the spring onions and dill. Add the spring onions and half the dill to the bowl and mix together, crushing and mashing the squash pieces with the back of the spoon.Preheat the oven to 220C/200C Fan/Gas 7. Brush a 23cm/9in springform cake tin with a little oil.To make the borek, lay out a sheet of filo, the longest side nearest to you, and brush with oil, then top with another sheet. Spoon one-third of the mixture in a line about 4cm/¾in above the bottom edge of the pastry, then brush the pastry with more oil. Roll the pastry and filling up like a cigar then curl it into a swirl; this is the center of your pie.Place the filled swirl in the middle of the cake tin. Repeat the filling and rolling process with the remaining sheets of filo and filling, adding each length to the pie spiral, so you have a coiled snake effect.Brush the entire pie with a little more oil and sprinkle with the remaining salt. Bake for 35–45 minutes, until crisp and deep golden brown.To make the whipped feta, blend together the feta and yoghurt with a stick blender, then stir through extra virgin olive oil, season with salt and pepper, and add the lemon zest. While the pie is baking, make the finishing oil. Crush the garlic in its skin with the side of your knife and place in a small pan with 4 tablespoons of olive oil. Gently fry over low heat for 4 minutes or until fragrant, ensuring it doesn't burn. Remove the pan from the heat and immediately stir in the remaining half tablespoon of harissa. Leave to cool. When the pie is ready, brush with the harissa oil, discard the garlic clove, and leave the pie to stand for at least 15 minutes. Serve sprinkled with the remaining chopped dill, with the whipped feta alongside. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Peel and chop the squash into 2cm/¾in pieces and place in a roasting tray with 3 tablespoons of the olive oil, half a teaspoon of sea salt, a good pinch of freshly ground black pepper, the ground cinnamon, 1 tablespoon of the harissa paste and the sugar. Toss together well and spread out into one even layer. Peel and chop the squash into 2cm/¾in pieces and place in a roasting tray with 3 tablespoons of the olive oil, half a teaspoon of sea salt, a good pinch of freshly ground black pepper, the ground cinnamon, 1 tablespoon of the harissa paste and the sugar. Toss together well and spread out into one even layer. Roast in the oven for 25–30 minutes, until the squash is soft when poked with a knife and begins to char around the edges. Roast in the oven for 25–30 minutes, until the squash is soft when poked with a knife and begins to char around the edges. Remove from the oven, spoon into a bowl, and leave to cool. When the squash has cooled, stir in the bulgur wheat and sultanas or raisins. Remove from the oven, spoon into a bowl, and leave to cool. When the squash has cooled, stir in the bulgur wheat and sultanas or raisins. Trim and finely chop the spring onions and dill. Add the spring onions and half the dill to the bowl and mix together, crushing and mashing the squash pieces with the back of the spoon. Trim and finely chop the spring onions and dill. Add the spring onions and half the dill to the bowl and mix together, crushing and mashing the squash pieces with the back of the spoon. Preheat the oven to 220C/200C Fan/Gas 7. Brush a 23cm/9in springform cake tin with a little oil. Preheat the oven to 220C/200C Fan/Gas 7. Brush a 23cm/9in springform cake tin with a little oil. To make the borek, lay out a sheet of filo, the longest side nearest to you, and brush with oil, then top with another sheet. Spoon one-third of the mixture in a line about 4cm/¾in above the bottom edge of the pastry, then brush the pastry with more oil. Roll the pastry and filling up like a cigar then curl it into a swirl; this is the center of your pie. To make the borek, lay out a sheet of filo, the longest side nearest to you, and brush with oil, then top with another sheet. Spoon one-third of the mixture in a line about 4cm/¾in above the bottom edge of the pastry, then brush the pastry with more oil. Roll the pastry and filling up like a cigar then curl it into a swirl; this is the center of your pie. Place the filled swirl in the middle of the cake tin. Repeat the filling and rolling process with the remaining sheets of filo and filling, adding each length to the pie spiral, so you have a coiled snake effect. Place the filled swirl in the middle of the cake tin. Repeat the filling and rolling process with the remaining sheets of filo and filling, adding each length to the pie spiral, so you have a coiled snake effect. Brush the entire pie with a little more oil and sprinkle with the remaining salt. Bake for 35–45 minutes, until crisp and deep golden brown. Brush the entire pie with a little more oil and sprinkle with the remaining salt. Bake for 35–45 minutes, until crisp and deep golden brown. To make the whipped feta, blend together the feta and yoghurt with a stick blender, then stir through extra virgin olive oil, season with salt and pepper, and add the lemon zest. To make the whipped feta, blend together the feta and yoghurt with a stick blender, then stir through extra virgin olive oil, season with salt and pepper, and add the lemon zest. While the pie is baking, make the finishing oil. Crush the garlic in its skin with the side of your knife and place in a small pan with 4 tablespoons of olive oil. Gently fry over low heat for 4 minutes or until fragrant, ensuring it doesn't burn. While the pie is baking, make the finishing oil. Crush the garlic in its skin with the side of your knife and place in a small pan with 4 tablespoons of olive oil. Gently fry over low heat for 4 minutes or until fragrant, ensuring it doesn't burn. Remove the pan from the heat and immediately stir in the remaining half tablespoon of harissa. Leave to cool. Remove the pan from the heat and immediately stir in the remaining half tablespoon of harissa. Leave to cool. When the pie is ready, brush with the harissa oil, discard the garlic clove, and leave the pie to stand for at least 15 minutes. When the pie is ready, brush with the harissa oil, discard the garlic clove, and leave the pie to stand for at least 15 minutes. Serve sprinkled with the remaining chopped dill, with the whipped feta alongside. Serve sprinkled with the remaining chopped dill, with the whipped feta alongside."
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} | cb47e978306c63f8e4569b81a23f62448caa3610d3b12b0a981ef4c44a3c9c0d | Slow cooker creamy chicken, lemon, basil pasta recipe
An average of 2.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_creamy_00351_16x9.jpg Pasta works well in this slow-cooked creamy chicken dish: the pasta soaks up all the lovely, summery flavours as everything gently bubbles away. Each serving provides 563 kcal, 39.8g protein, 25.8g carbohydrate (of which 3.7g sugars), 32.9g fat (of which 15.4g saturates), 0.8g fibre and 1.1g salt. 1 chicken stock pot or cube675ml/24fl oz boiling water1–2 tbsp olive oil500g/1lb 2oz boneless, skinless chicken thighs, cut into bite-sized pieces300g/10½oz spirali pasta2 large courgettes, cut into large dice2 garlic cloves, finely chopped1 small lemon, finely grated zest 25g/1oz pack of basil, roughly chopped, plus extra small leaves to serve170g/6oz full-fat crème fraîchesalt and freshly ground black pepper 1 chicken stock pot or cube 675ml/24fl oz boiling water 1–2 tbsp olive oil 500g/1lb 2oz boneless, skinless chicken thighs, cut into bite-sized pieces 300g/10½oz spirali pasta 2 large courgettes, cut into large dice 2 garlic cloves, finely chopped 1 small lemon, finely grated zest 25g/1oz pack of basil, roughly chopped, plus extra small leaves to serve 170g/6oz full-fat crème fraîche salt and freshly ground black pepper Method Preheat the slow cooker to high. Put the chicken stock cube in a measuring jug and add the boiling water. Stir to dissolve the stock. Heat 1 tablespoon of the olive oil in a large non-stick frying pan over a high heat. Add half the chicken and cook until it is browned all over. Transfer the chicken to the slow cooker pot with a slotted spoon, leaving the fat in the pan. Cook the remaining chicken in the same way and add to the slow cooker, then add the pasta to the slow cooker. If needed, add more olive oil to the pan, then add the courgettes and cook over a high heat for a couple of minutes until browned. Remove them to a plate. Reduce the heat below the frying pan and add the garlic. Cook for a few seconds to take off the raw tang. Pour in a little of the stock and stir with a wooden spoon to loosen any bits of chicken that are stuck to the bottom. Tip it into the slow cooker, along with the remaining stock. Add the lemon zest and basil and season with salt and pepper, then give everything a good stir. Spread the courgettes over the top of the mixture, cover with the lid and cook for 1 hour. Add the crème fraîche and give everything a good stir. Turn the heat off, replace the lid and leave to rest for 15 minutes. Give it another stir, then taste and adjust the seasoning. Serve scattered with a few fresh basil leaves. Preheat the slow cooker to high. Put the chicken stock cube in a measuring jug and add the boiling water. Stir to dissolve the stock. Preheat the slow cooker to high. Put the chicken stock cube in a measuring jug and add the boiling water. Stir to dissolve the stock. Heat 1 tablespoon of the olive oil in a large non-stick frying pan over a high heat. Add half the chicken and cook until it is browned all over. Heat 1 tablespoon of the olive oil in a large non-stick frying pan over a high heat. Add half the chicken and cook until it is browned all over. Transfer the chicken to the slow cooker pot with a slotted spoon, leaving the fat in the pan. Cook the remaining chicken in the same way and add to the slow cooker, then add the pasta to the slow cooker. Transfer the chicken to the slow cooker pot with a slotted spoon, leaving the fat in the pan. Cook the remaining chicken in the same way and add to the slow cooker, then add the pasta to the slow cooker. If needed, add more olive oil to the pan, then add the courgettes and cook over a high heat for a couple of minutes until browned. Remove them to a plate. If needed, add more olive oil to the pan, then add the courgettes and cook over a high heat for a couple of minutes until browned. Remove them to a plate. Reduce the heat below the frying pan and add the garlic. Cook for a few seconds to take off the raw tang. Pour in a little of the stock and stir with a wooden spoon to loosen any bits of chicken that are stuck to the bottom. Tip it into the slow cooker, along with the remaining stock. Add the lemon zest and basil and season with salt and pepper, then give everything a good stir. Reduce the heat below the frying pan and add the garlic. Cook for a few seconds to take off the raw tang. Pour in a little of the stock and stir with a wooden spoon to loosen any bits of chicken that are stuck to the bottom. Tip it into the slow cooker, along with the remaining stock. Add the lemon zest and basil and season with salt and pepper, then give everything a good stir. Spread the courgettes over the top of the mixture, cover with the lid and cook for 1 hour. Spread the courgettes over the top of the mixture, cover with the lid and cook for 1 hour. Add the crème fraîche and give everything a good stir. Turn the heat off, replace the lid and leave to rest for 15 minutes. Add the crème fraîche and give everything a good stir. Turn the heat off, replace the lid and leave to rest for 15 minutes. Give it another stir, then taste and adjust the seasoning. Serve scattered with a few fresh basil leaves. Give it another stir, then taste and adjust the seasoning. Serve scattered with a few fresh basil leaves. Recipe tips This recipe was tested in a medium-sized cooker with a ceramic bowl; if your slow cooker has a metal bowl insert, it may cook more quickly and not need the resting time. | {
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"title": "Slow cooker creamy chicken, lemon, basil pasta recipe",
"content": "An average of 2.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_creamy_00351_16x9.jpg Pasta works well in this slow-cooked creamy chicken dish: the pasta soaks up all the lovely, summery flavours as everything gently bubbles away. Each serving provides 563 kcal, 39.8g protein, 25.8g carbohydrate (of which 3.7g sugars), 32.9g fat (of which 15.4g saturates), 0.8g fibre and 1.1g salt. 1 chicken stock pot or cube675ml/24fl oz boiling water1–2 tbsp olive oil500g/1lb 2oz boneless, skinless chicken thighs, cut into bite-sized pieces300g/10½oz spirali pasta2 large courgettes, cut into large dice2 garlic cloves, finely chopped1 small lemon, finely grated zest 25g/1oz pack of basil, roughly chopped, plus extra small leaves to serve170g/6oz full-fat crème fraîchesalt and freshly ground black pepper 1 chicken stock pot or cube 675ml/24fl oz boiling water 1–2 tbsp olive oil 500g/1lb 2oz boneless, skinless chicken thighs, cut into bite-sized pieces 300g/10½oz spirali pasta 2 large courgettes, cut into large dice 2 garlic cloves, finely chopped 1 small lemon, finely grated zest 25g/1oz pack of basil, roughly chopped, plus extra small leaves to serve 170g/6oz full-fat crème fraîche salt and freshly ground black pepper Method Preheat the slow cooker to high. Put the chicken stock cube in a measuring jug and add the boiling water. Stir to dissolve the stock. Heat 1 tablespoon of the olive oil in a large non-stick frying pan over a high heat. Add half the chicken and cook until it is browned all over. Transfer the chicken to the slow cooker pot with a slotted spoon, leaving the fat in the pan. Cook the remaining chicken in the same way and add to the slow cooker, then add the pasta to the slow cooker. If needed, add more olive oil to the pan, then add the courgettes and cook over a high heat for a couple of minutes until browned. Remove them to a plate. Reduce the heat below the frying pan and add the garlic. Cook for a few seconds to take off the raw tang. Pour in a little of the stock and stir with a wooden spoon to loosen any bits of chicken that are stuck to the bottom. Tip it into the slow cooker, along with the remaining stock. Add the lemon zest and basil and season with salt and pepper, then give everything a good stir. Spread the courgettes over the top of the mixture, cover with the lid and cook for 1 hour. Add the crème fraîche and give everything a good stir. Turn the heat off, replace the lid and leave to rest for 15 minutes. Give it another stir, then taste and adjust the seasoning. Serve scattered with a few fresh basil leaves. Preheat the slow cooker to high. Put the chicken stock cube in a measuring jug and add the boiling water. Stir to dissolve the stock. Preheat the slow cooker to high. Put the chicken stock cube in a measuring jug and add the boiling water. Stir to dissolve the stock. Heat 1 tablespoon of the olive oil in a large non-stick frying pan over a high heat. Add half the chicken and cook until it is browned all over. Heat 1 tablespoon of the olive oil in a large non-stick frying pan over a high heat. Add half the chicken and cook until it is browned all over. Transfer the chicken to the slow cooker pot with a slotted spoon, leaving the fat in the pan. Cook the remaining chicken in the same way and add to the slow cooker, then add the pasta to the slow cooker. Transfer the chicken to the slow cooker pot with a slotted spoon, leaving the fat in the pan. Cook the remaining chicken in the same way and add to the slow cooker, then add the pasta to the slow cooker. If needed, add more olive oil to the pan, then add the courgettes and cook over a high heat for a couple of minutes until browned. Remove them to a plate. If needed, add more olive oil to the pan, then add the courgettes and cook over a high heat for a couple of minutes until browned. Remove them to a plate. Reduce the heat below the frying pan and add the garlic. Cook for a few seconds to take off the raw tang. Pour in a little of the stock and stir with a wooden spoon to loosen any bits of chicken that are stuck to the bottom. Tip it into the slow cooker, along with the remaining stock. Add the lemon zest and basil and season with salt and pepper, then give everything a good stir. Reduce the heat below the frying pan and add the garlic. Cook for a few seconds to take off the raw tang. Pour in a little of the stock and stir with a wooden spoon to loosen any bits of chicken that are stuck to the bottom. Tip it into the slow cooker, along with the remaining stock. Add the lemon zest and basil and season with salt and pepper, then give everything a good stir. Spread the courgettes over the top of the mixture, cover with the lid and cook for 1 hour. Spread the courgettes over the top of the mixture, cover with the lid and cook for 1 hour. Add the crème fraîche and give everything a good stir. Turn the heat off, replace the lid and leave to rest for 15 minutes. Add the crème fraîche and give everything a good stir. Turn the heat off, replace the lid and leave to rest for 15 minutes. Give it another stir, then taste and adjust the seasoning. Serve scattered with a few fresh basil leaves. Give it another stir, then taste and adjust the seasoning. Serve scattered with a few fresh basil leaves. Recipe tips This recipe was tested in a medium-sized cooker with a ceramic bowl; if your slow cooker has a metal bowl insert, it may cook more quickly and not need the resting time."
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} | c87e04e4c9a098a31391136563084ea1b251b8830f3781d8a39953a72dcb0257 | Raspberry and coconut traybake recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_traybake_73920_16x9.jpg This light and fluffy raspberry traybake cake is packed with fresh fruit and a hint of coconut. It's topped with a delicious vanilla buttercream and raspberry jam. It is perfect for a bake sale or birthday party. 200g/7oz unsalted butter, softened, plus extra for greasing200g/7oz caster sugar3 free-range eggs, lightly beaten2 tsp vanilla extract½ unwaxed lemon, finely grated zest175g/6oz self-raising flour1 tsp baking powderpinch salt50g/1¾oz desiccated coconut3 tbsp milk250g/9oz fresh raspberries3 tbsp raspberry jam 200g/7oz unsalted butter, softened, plus extra for greasing 200g/7oz caster sugar 3 free-range eggs, lightly beaten 2 tsp vanilla extract ½ unwaxed lemon, finely grated zest 175g/6oz self-raising flour 1 tsp baking powder pinch salt 50g/1¾oz desiccated coconut 3 tbsp milk 250g/9oz fresh raspberries 3 tbsp raspberry jam 150g/5½oz unsalted butter, softened300g/10½oz icing sugar1 tsp vanilla extract2 tbsp milk 150g/5½oz unsalted butter, softened 300g/10½oz icing sugar 1 tsp vanilla extract 2 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20x30cm/8x12in traybake tin with baking paper.To make the cake, cream the butter and sugar together in a freestanding mixer or using an electric hand-held mixer for about 3 minutes until light and fluffy. Gradually add the eggs, mixing well after each addition. Add the vanilla and lemon zest and mix to combine. Sift the flour, baking powder and salt into the mixture. Add the coconut and milk and mix again on a slow speed to thoroughly combine.Spoon the mixture into the tin and level the top. Scatter half the raspberries evenly on top of the cake mixture and bake on the middle shelf for about 30 minutes or until a skewer inserted into the middle of the cake comes out with a moist crumb. Leave the cake to cool in the tin.Carefully lift the cold cake out of the tin on the paper. Spread the top with raspberry jam.To make the buttercream, beat the butter in a freestanding mixer or using an electric hand-held mixer for about 1 minute until pale and light. Scrape down the sides of the bowl and gradually add the icing sugar. Mix on a slow speed until combined. Add the vanilla and milk and mix again until combined and the buttercream is pale, creamy and light.Carefully spoon the buttercream in dollops on top of the cake to cover the jam and spread evenly. Scatter with fresh raspberries and chill the cake for about 20 minutes to make it easier to cut into squares. This serves 12 people generously, but you can stretch it a bit further if you need to. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20x30cm/8x12in traybake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20x30cm/8x12in traybake tin with baking paper. To make the cake, cream the butter and sugar together in a freestanding mixer or using an electric hand-held mixer for about 3 minutes until light and fluffy. To make the cake, cream the butter and sugar together in a freestanding mixer or using an electric hand-held mixer for about 3 minutes until light and fluffy. Gradually add the eggs, mixing well after each addition. Add the vanilla and lemon zest and mix to combine. Gradually add the eggs, mixing well after each addition. Add the vanilla and lemon zest and mix to combine. Sift the flour, baking powder and salt into the mixture. Add the coconut and milk and mix again on a slow speed to thoroughly combine. Sift the flour, baking powder and salt into the mixture. Add the coconut and milk and mix again on a slow speed to thoroughly combine. Spoon the mixture into the tin and level the top. Scatter half the raspberries evenly on top of the cake mixture and bake on the middle shelf for about 30 minutes or until a skewer inserted into the middle of the cake comes out with a moist crumb. Spoon the mixture into the tin and level the top. Scatter half the raspberries evenly on top of the cake mixture and bake on the middle shelf for about 30 minutes or until a skewer inserted into the middle of the cake comes out with a moist crumb. Leave the cake to cool in the tin. Leave the cake to cool in the tin. Carefully lift the cold cake out of the tin on the paper. Spread the top with raspberry jam. Carefully lift the cold cake out of the tin on the paper. Spread the top with raspberry jam. To make the buttercream, beat the butter in a freestanding mixer or using an electric hand-held mixer for about 1 minute until pale and light. To make the buttercream, beat the butter in a freestanding mixer or using an electric hand-held mixer for about 1 minute until pale and light. Scrape down the sides of the bowl and gradually add the icing sugar. Mix on a slow speed until combined. Scrape down the sides of the bowl and gradually add the icing sugar. Mix on a slow speed until combined. Add the vanilla and milk and mix again until combined and the buttercream is pale, creamy and light. Add the vanilla and milk and mix again until combined and the buttercream is pale, creamy and light. Carefully spoon the buttercream in dollops on top of the cake to cover the jam and spread evenly. Scatter with fresh raspberries and chill the cake for about 20 minutes to make it easier to cut into squares. This serves 12 people generously, but you can stretch it a bit further if you need to. Carefully spoon the buttercream in dollops on top of the cake to cover the jam and spread evenly. Scatter with fresh raspberries and chill the cake for about 20 minutes to make it easier to cut into squares. This serves 12 people generously, but you can stretch it a bit further if you need to. Recipe tips You can make this cake with frozen raspberries baked into the base, and fresh raspberries on top, or substitute freeze dried raspberry sprinkles for decoration. | {
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"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_traybake_73920_16x9.jpg This light and fluffy raspberry traybake cake is packed with fresh fruit and a hint of coconut. It's topped with a delicious vanilla buttercream and raspberry jam. It is perfect for a bake sale or birthday party. 200g/7oz unsalted butter, softened, plus extra for greasing200g/7oz caster sugar3 free-range eggs, lightly beaten2 tsp vanilla extract½ unwaxed lemon, finely grated zest175g/6oz self-raising flour1 tsp baking powderpinch salt50g/1¾oz desiccated coconut3 tbsp milk250g/9oz fresh raspberries3 tbsp raspberry jam 200g/7oz unsalted butter, softened, plus extra for greasing 200g/7oz caster sugar 3 free-range eggs, lightly beaten 2 tsp vanilla extract ½ unwaxed lemon, finely grated zest 175g/6oz self-raising flour 1 tsp baking powder pinch salt 50g/1¾oz desiccated coconut 3 tbsp milk 250g/9oz fresh raspberries 3 tbsp raspberry jam 150g/5½oz unsalted butter, softened300g/10½oz icing sugar1 tsp vanilla extract2 tbsp milk 150g/5½oz unsalted butter, softened 300g/10½oz icing sugar 1 tsp vanilla extract 2 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20x30cm/8x12in traybake tin with baking paper.To make the cake, cream the butter and sugar together in a freestanding mixer or using an electric hand-held mixer for about 3 minutes until light and fluffy. Gradually add the eggs, mixing well after each addition. Add the vanilla and lemon zest and mix to combine. Sift the flour, baking powder and salt into the mixture. Add the coconut and milk and mix again on a slow speed to thoroughly combine.Spoon the mixture into the tin and level the top. Scatter half the raspberries evenly on top of the cake mixture and bake on the middle shelf for about 30 minutes or until a skewer inserted into the middle of the cake comes out with a moist crumb. Leave the cake to cool in the tin.Carefully lift the cold cake out of the tin on the paper. Spread the top with raspberry jam.To make the buttercream, beat the butter in a freestanding mixer or using an electric hand-held mixer for about 1 minute until pale and light. Scrape down the sides of the bowl and gradually add the icing sugar. Mix on a slow speed until combined. Add the vanilla and milk and mix again until combined and the buttercream is pale, creamy and light.Carefully spoon the buttercream in dollops on top of the cake to cover the jam and spread evenly. Scatter with fresh raspberries and chill the cake for about 20 minutes to make it easier to cut into squares. This serves 12 people generously, but you can stretch it a bit further if you need to. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20x30cm/8x12in traybake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20x30cm/8x12in traybake tin with baking paper. To make the cake, cream the butter and sugar together in a freestanding mixer or using an electric hand-held mixer for about 3 minutes until light and fluffy. To make the cake, cream the butter and sugar together in a freestanding mixer or using an electric hand-held mixer for about 3 minutes until light and fluffy. Gradually add the eggs, mixing well after each addition. Add the vanilla and lemon zest and mix to combine. Gradually add the eggs, mixing well after each addition. Add the vanilla and lemon zest and mix to combine. Sift the flour, baking powder and salt into the mixture. Add the coconut and milk and mix again on a slow speed to thoroughly combine. Sift the flour, baking powder and salt into the mixture. Add the coconut and milk and mix again on a slow speed to thoroughly combine. Spoon the mixture into the tin and level the top. Scatter half the raspberries evenly on top of the cake mixture and bake on the middle shelf for about 30 minutes or until a skewer inserted into the middle of the cake comes out with a moist crumb. Spoon the mixture into the tin and level the top. Scatter half the raspberries evenly on top of the cake mixture and bake on the middle shelf for about 30 minutes or until a skewer inserted into the middle of the cake comes out with a moist crumb. Leave the cake to cool in the tin. Leave the cake to cool in the tin. Carefully lift the cold cake out of the tin on the paper. Spread the top with raspberry jam. Carefully lift the cold cake out of the tin on the paper. Spread the top with raspberry jam. To make the buttercream, beat the butter in a freestanding mixer or using an electric hand-held mixer for about 1 minute until pale and light. To make the buttercream, beat the butter in a freestanding mixer or using an electric hand-held mixer for about 1 minute until pale and light. Scrape down the sides of the bowl and gradually add the icing sugar. Mix on a slow speed until combined. Scrape down the sides of the bowl and gradually add the icing sugar. Mix on a slow speed until combined. Add the vanilla and milk and mix again until combined and the buttercream is pale, creamy and light. Add the vanilla and milk and mix again until combined and the buttercream is pale, creamy and light. Carefully spoon the buttercream in dollops on top of the cake to cover the jam and spread evenly. Scatter with fresh raspberries and chill the cake for about 20 minutes to make it easier to cut into squares. This serves 12 people generously, but you can stretch it a bit further if you need to. Carefully spoon the buttercream in dollops on top of the cake to cover the jam and spread evenly. Scatter with fresh raspberries and chill the cake for about 20 minutes to make it easier to cut into squares. This serves 12 people generously, but you can stretch it a bit further if you need to. Recipe tips You can make this cake with frozen raspberries baked into the base, and fresh raspberries on top, or substitute freeze dried raspberry sprinkles for decoration."
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} | 24745af876e1e7da5227486b9f081e739ade6aa0f2c6610ab33287b9a34cf21c | Spring panzanella recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spring_panzanella_59992_16x9.jpg This is a wonderful salad to enjoy in the months of spring, with seasonal ingredients such as asparagus. 450g/1lb day-old country or sourdough bread, crusts removed, torn into 2.5cm/1in pieces5 tbsp extra virgin olive oil 450g/1lb day-old country or sourdough bread, crusts removed, torn into 2.5cm/1in pieces 5 tbsp extra virgin olive oil 1 tbsp finely chopped shallot2 tbsp red wine vinegar6 tbsp extra virgin olive oil 1 tbsp finely chopped shallot 2 tbsp red wine vinegar 6 tbsp extra virgin olive oil ½ red onion, thinly sliced 1 tbsp red wine vinegar675g/1lb 8oz asparagus, woody ends removed, cut into 4cm/1½in diagonal pieces24 large mint leaves, torn into small pieces85g/3oz feta salt and freshly ground black pepper ½ red onion, thinly sliced 1 tbsp red wine vinegar 675g/1lb 8oz asparagus, woody ends removed, cut into 4cm/1½in diagonal pieces 24 large mint leaves, torn into small pieces 85g/3oz feta salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 4. To make the croûtons, toss the bread pieces in the oil to coat. Spread out in a single layer on a baking tray and toast for about 18–22 minutes, turning after 10 minutes so they brown evenly. Bake until golden brown and crunchy. Season with salt and pepper and leave to cool. For the red wine vinaigrette, place the shallot and vinegar in a bowl for 15 minutes to infuse. Add a generous pinch of salt, a small pinch of pepper and the oil. Stir to combine. For the panzanella, toss the onion with the vinegar in a small bowl and leave for 20 minutes to infuse. Bring a large saucepan of salted water to the boil. Blanch the asparagus for about 3½ minutes, or until just tender. Drain and leave to cool on kitchen paper. Place half the croûtons in a large salad bowl and toss with half of the vinaigrette. Leave to sit for about 10 minutes. Add the remaining croûtons, asparagus and infused onions to the salad bowl. Add the mint leaves and crumble in the feta. Dress with the remaining vinaigrette, season with salt and pepper, toss and serve. Preheat the oven to 200C/180C Fan/Gas 4. Preheat the oven to 200C/180C Fan/Gas 4. To make the croûtons, toss the bread pieces in the oil to coat. Spread out in a single layer on a baking tray and toast for about 18–22 minutes, turning after 10 minutes so they brown evenly. Bake until golden brown and crunchy. Season with salt and pepper and leave to cool. To make the croûtons, toss the bread pieces in the oil to coat. Spread out in a single layer on a baking tray and toast for about 18–22 minutes, turning after 10 minutes so they brown evenly. Bake until golden brown and crunchy. Season with salt and pepper and leave to cool. For the red wine vinaigrette, place the shallot and vinegar in a bowl for 15 minutes to infuse. Add a generous pinch of salt, a small pinch of pepper and the oil. Stir to combine. For the red wine vinaigrette, place the shallot and vinegar in a bowl for 15 minutes to infuse. Add a generous pinch of salt, a small pinch of pepper and the oil. Stir to combine. For the panzanella, toss the onion with the vinegar in a small bowl and leave for 20 minutes to infuse. For the panzanella, toss the onion with the vinegar in a small bowl and leave for 20 minutes to infuse. Bring a large saucepan of salted water to the boil. Blanch the asparagus for about 3½ minutes, or until just tender. Drain and leave to cool on kitchen paper. Bring a large saucepan of salted water to the boil. Blanch the asparagus for about 3½ minutes, or until just tender. Drain and leave to cool on kitchen paper. Place half the croûtons in a large salad bowl and toss with half of the vinaigrette. Leave to sit for about 10 minutes. Place half the croûtons in a large salad bowl and toss with half of the vinaigrette. Leave to sit for about 10 minutes. Add the remaining croûtons, asparagus and infused onions to the salad bowl. Add the mint leaves and crumble in the feta. Dress with the remaining vinaigrette, season with salt and pepper, toss and serve. Add the remaining croûtons, asparagus and infused onions to the salad bowl. Add the mint leaves and crumble in the feta. Dress with the remaining vinaigrette, season with salt and pepper, toss and serve. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spring_panzanella_59992_16x9.jpg This is a wonderful salad to enjoy in the months of spring, with seasonal ingredients such as asparagus. 450g/1lb day-old country or sourdough bread, crusts removed, torn into 2.5cm/1in pieces5 tbsp extra virgin olive oil 450g/1lb day-old country or sourdough bread, crusts removed, torn into 2.5cm/1in pieces 5 tbsp extra virgin olive oil 1 tbsp finely chopped shallot2 tbsp red wine vinegar6 tbsp extra virgin olive oil 1 tbsp finely chopped shallot 2 tbsp red wine vinegar 6 tbsp extra virgin olive oil ½ red onion, thinly sliced 1 tbsp red wine vinegar675g/1lb 8oz asparagus, woody ends removed, cut into 4cm/1½in diagonal pieces24 large mint leaves, torn into small pieces85g/3oz feta salt and freshly ground black pepper ½ red onion, thinly sliced 1 tbsp red wine vinegar 675g/1lb 8oz asparagus, woody ends removed, cut into 4cm/1½in diagonal pieces 24 large mint leaves, torn into small pieces 85g/3oz feta salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 4. To make the croûtons, toss the bread pieces in the oil to coat. Spread out in a single layer on a baking tray and toast for about 18–22 minutes, turning after 10 minutes so they brown evenly. Bake until golden brown and crunchy. Season with salt and pepper and leave to cool. For the red wine vinaigrette, place the shallot and vinegar in a bowl for 15 minutes to infuse. Add a generous pinch of salt, a small pinch of pepper and the oil. Stir to combine. For the panzanella, toss the onion with the vinegar in a small bowl and leave for 20 minutes to infuse. Bring a large saucepan of salted water to the boil. Blanch the asparagus for about 3½ minutes, or until just tender. Drain and leave to cool on kitchen paper. Place half the croûtons in a large salad bowl and toss with half of the vinaigrette. Leave to sit for about 10 minutes. Add the remaining croûtons, asparagus and infused onions to the salad bowl. Add the mint leaves and crumble in the feta. Dress with the remaining vinaigrette, season with salt and pepper, toss and serve. Preheat the oven to 200C/180C Fan/Gas 4. Preheat the oven to 200C/180C Fan/Gas 4. To make the croûtons, toss the bread pieces in the oil to coat. Spread out in a single layer on a baking tray and toast for about 18–22 minutes, turning after 10 minutes so they brown evenly. Bake until golden brown and crunchy. Season with salt and pepper and leave to cool. To make the croûtons, toss the bread pieces in the oil to coat. Spread out in a single layer on a baking tray and toast for about 18–22 minutes, turning after 10 minutes so they brown evenly. Bake until golden brown and crunchy. Season with salt and pepper and leave to cool. For the red wine vinaigrette, place the shallot and vinegar in a bowl for 15 minutes to infuse. Add a generous pinch of salt, a small pinch of pepper and the oil. Stir to combine. For the red wine vinaigrette, place the shallot and vinegar in a bowl for 15 minutes to infuse. Add a generous pinch of salt, a small pinch of pepper and the oil. Stir to combine. For the panzanella, toss the onion with the vinegar in a small bowl and leave for 20 minutes to infuse. For the panzanella, toss the onion with the vinegar in a small bowl and leave for 20 minutes to infuse. Bring a large saucepan of salted water to the boil. Blanch the asparagus for about 3½ minutes, or until just tender. Drain and leave to cool on kitchen paper. Bring a large saucepan of salted water to the boil. Blanch the asparagus for about 3½ minutes, or until just tender. Drain and leave to cool on kitchen paper. Place half the croûtons in a large salad bowl and toss with half of the vinaigrette. Leave to sit for about 10 minutes. Place half the croûtons in a large salad bowl and toss with half of the vinaigrette. Leave to sit for about 10 minutes. Add the remaining croûtons, asparagus and infused onions to the salad bowl. Add the mint leaves and crumble in the feta. Dress with the remaining vinaigrette, season with salt and pepper, toss and serve. Add the remaining croûtons, asparagus and infused onions to the salad bowl. Add the mint leaves and crumble in the feta. Dress with the remaining vinaigrette, season with salt and pepper, toss and serve."
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} | c07b91c79ab9673acdeff09c733453a0f77c46bd7a60b523031781bdf26fc524 | Spanish chicken supreme with spring vegetables recipe
An average of 4.6 out of 5 stars from 5 ratings A chicken supreme is simply a chicken breast with the first part of the wing attached. Here it's seasoned with with herbs and spices before a quick roast and served with creamy butter beans and crisp spring vegetables. Fancy! 1 tsp fennel seeds1 tsp ground cuminpinch paprikapinch oregano2 chicken supremes2 tbsp extra virgin olive oil, plus extra for drizzlingsalt and freshly ground black pepper 1 tsp fennel seeds 1 tsp ground cumin pinch paprika pinch oregano 2 chicken supremes 2 tbsp extra virgin olive oil, plus extra for drizzling salt and freshly ground black pepper 3 tbsp extra virgin olive oil3 spring onions, trimmed and cut into chunks3 purple garlic cloves, whole14 morels6 asparagus spears, cut into chunks2 fresh thyme sprigs200g/7oz Judion butterbeans, from a jar100ml/3½fl oz chicken glace (reduced chicken stock) 2 fresh tarragon sprigs, leaves finely choppedsalt and freshly ground black pepper 3 tbsp extra virgin olive oil 3 spring onions, trimmed and cut into chunks 3 purple garlic cloves, whole 14 morels 6 asparagus spears, cut into chunks 2 fresh thyme sprigs 200g/7oz Judion butterbeans, from a jar 100ml/3½fl oz chicken glace (reduced chicken stock) 2 fresh tarragon sprigs, leaves finely chopped salt and freshly ground black pepper Method To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme with the spice mixture. Heat the oil in an ovenproof frying pan over a high heat and add the chicken skin-side down. Transfer the pan to the oven and roast for 10 minutes or until cooked through.To make the spring vegetables, heat the oil in a separate frying pan over a medium heat. Add the spring onions, garlic and morels and fry for 2 minutes. Add the asparagus and thyme and fry for a further minute. Add the butterbeans and chicken glaze. Leave to simmer for 2 minutes then stir in the tarragon leaves. Season with salt and pepper.Place the spring vegetables on a serving plate. Slice the chicken supreme and place over the vegetables. Finish with a drizzle of olive oil and serve immediately. To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme with the spice mixture. Heat the oil in an ovenproof frying pan over a high heat and add the chicken skin-side down. Transfer the pan to the oven and roast for 10 minutes or until cooked through. To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme with the spice mixture. Heat the oil in an ovenproof frying pan over a high heat and add the chicken skin-side down. Transfer the pan to the oven and roast for 10 minutes or until cooked through. To make the spring vegetables, heat the oil in a separate frying pan over a medium heat. Add the spring onions, garlic and morels and fry for 2 minutes. Add the asparagus and thyme and fry for a further minute. Add the butterbeans and chicken glaze. Leave to simmer for 2 minutes then stir in the tarragon leaves. Season with salt and pepper. To make the spring vegetables, heat the oil in a separate frying pan over a medium heat. Add the spring onions, garlic and morels and fry for 2 minutes. Add the asparagus and thyme and fry for a further minute. Add the butterbeans and chicken glaze. Leave to simmer for 2 minutes then stir in the tarragon leaves. Season with salt and pepper. Place the spring vegetables on a serving plate. Slice the chicken supreme and place over the vegetables. Finish with a drizzle of olive oil and serve immediately. Place the spring vegetables on a serving plate. Slice the chicken supreme and place over the vegetables. Finish with a drizzle of olive oil and serve immediately. | {
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"title": "Spanish chicken supreme with spring vegetables recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings A chicken supreme is simply a chicken breast with the first part of the wing attached. Here it's seasoned with with herbs and spices before a quick roast and served with creamy butter beans and crisp spring vegetables. Fancy! 1 tsp fennel seeds1 tsp ground cuminpinch paprikapinch oregano2 chicken supremes2 tbsp extra virgin olive oil, plus extra for drizzlingsalt and freshly ground black pepper 1 tsp fennel seeds 1 tsp ground cumin pinch paprika pinch oregano 2 chicken supremes 2 tbsp extra virgin olive oil, plus extra for drizzling salt and freshly ground black pepper 3 tbsp extra virgin olive oil3 spring onions, trimmed and cut into chunks3 purple garlic cloves, whole14 morels6 asparagus spears, cut into chunks2 fresh thyme sprigs200g/7oz Judion butterbeans, from a jar100ml/3½fl oz chicken glace (reduced chicken stock) 2 fresh tarragon sprigs, leaves finely choppedsalt and freshly ground black pepper 3 tbsp extra virgin olive oil 3 spring onions, trimmed and cut into chunks 3 purple garlic cloves, whole 14 morels 6 asparagus spears, cut into chunks 2 fresh thyme sprigs 200g/7oz Judion butterbeans, from a jar 100ml/3½fl oz chicken glace (reduced chicken stock) 2 fresh tarragon sprigs, leaves finely chopped salt and freshly ground black pepper Method To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme with the spice mixture. Heat the oil in an ovenproof frying pan over a high heat and add the chicken skin-side down. Transfer the pan to the oven and roast for 10 minutes or until cooked through.To make the spring vegetables, heat the oil in a separate frying pan over a medium heat. Add the spring onions, garlic and morels and fry for 2 minutes. Add the asparagus and thyme and fry for a further minute. Add the butterbeans and chicken glaze. Leave to simmer for 2 minutes then stir in the tarragon leaves. Season with salt and pepper.Place the spring vegetables on a serving plate. Slice the chicken supreme and place over the vegetables. Finish with a drizzle of olive oil and serve immediately. To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme with the spice mixture. Heat the oil in an ovenproof frying pan over a high heat and add the chicken skin-side down. Transfer the pan to the oven and roast for 10 minutes or until cooked through. To make the chicken supreme, preheat the oven to 240C/220C Fan/Gas 9. Mix the fennel seeds, cumin, paprika and oregano in a small bowl and season with salt and pepper. Coat the chicken supreme with the spice mixture. Heat the oil in an ovenproof frying pan over a high heat and add the chicken skin-side down. Transfer the pan to the oven and roast for 10 minutes or until cooked through. To make the spring vegetables, heat the oil in a separate frying pan over a medium heat. Add the spring onions, garlic and morels and fry for 2 minutes. Add the asparagus and thyme and fry for a further minute. Add the butterbeans and chicken glaze. Leave to simmer for 2 minutes then stir in the tarragon leaves. Season with salt and pepper. To make the spring vegetables, heat the oil in a separate frying pan over a medium heat. Add the spring onions, garlic and morels and fry for 2 minutes. Add the asparagus and thyme and fry for a further minute. Add the butterbeans and chicken glaze. Leave to simmer for 2 minutes then stir in the tarragon leaves. Season with salt and pepper. Place the spring vegetables on a serving plate. Slice the chicken supreme and place over the vegetables. Finish with a drizzle of olive oil and serve immediately. Place the spring vegetables on a serving plate. Slice the chicken supreme and place over the vegetables. Finish with a drizzle of olive oil and serve immediately."
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} | bf6bdfee04fa71ca7d7f861ed9434a3f0a20176635bff45f0b20bdb8d88c7513 | Creamy chicken with asparagus recipe
Chicken with asparagus and lemon crème fraîche sauce An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_with_asparagus_44206_16x9.jpg This creamy chicken dish is easy to prepare ahead so perfect for a dinner party. Serve with rice or baby new potatoes. 50g/1¾oz butter2 tbsp oil6 small chicken breasts, boned, skinned6 banana shallots, quartered lengthways30g/1oz plain flour400ml/14fl oz chicken stock1½ tbsp chopped lemon thyme leaves12 asparagus spears, woody ends snapped off1 large lemon, juice only200ml/7fl oz full-fat crème fraîche2 tbsp chopped parsleysalt and freshly ground black pepper 50g/1¾oz butter 2 tbsp oil 6 small chicken breasts, boned, skinned 6 banana shallots, quartered lengthways 30g/1oz plain flour 400ml/14fl oz chicken stock 1½ tbsp chopped lemon thyme leaves 12 asparagus spears, woody ends snapped off 1 large lemon, juice only 200ml/7fl oz full-fat crème fraîche 2 tbsp chopped parsley salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside.Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5–10 minutes or until lightly golden-brown.Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan.Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through. Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish.Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside. Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside. Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5–10 minutes or until lightly golden-brown. Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5–10 minutes or until lightly golden-brown. Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan. Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan. Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through. Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through. Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish. Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish. Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top. Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top. Recipe tips Tip 1: If preparing in advance, cook the asparagus just before serving, so it keeps its bright green colour. Add to the reheated chicken with the crème fraîche and parsley. Tip 2: Try to use full-fat crème fraîche. If you can’t get hold of any, you could substitute half the quantity of double cream. Tip 3: Instead of cooking in the oven, this dish can be left to simmer on the hob for about 20 minutes, or until the chicken is cooked through. | {
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"title": "Creamy chicken with asparagus recipe",
"content": "Chicken with asparagus and lemon crème fraîche sauce An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_with_asparagus_44206_16x9.jpg This creamy chicken dish is easy to prepare ahead so perfect for a dinner party. Serve with rice or baby new potatoes. 50g/1¾oz butter2 tbsp oil6 small chicken breasts, boned, skinned6 banana shallots, quartered lengthways30g/1oz plain flour400ml/14fl oz chicken stock1½ tbsp chopped lemon thyme leaves12 asparagus spears, woody ends snapped off1 large lemon, juice only200ml/7fl oz full-fat crème fraîche2 tbsp chopped parsleysalt and freshly ground black pepper 50g/1¾oz butter 2 tbsp oil 6 small chicken breasts, boned, skinned 6 banana shallots, quartered lengthways 30g/1oz plain flour 400ml/14fl oz chicken stock 1½ tbsp chopped lemon thyme leaves 12 asparagus spears, woody ends snapped off 1 large lemon, juice only 200ml/7fl oz full-fat crème fraîche 2 tbsp chopped parsley salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside.Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5–10 minutes or until lightly golden-brown.Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan.Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through. Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish.Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside. Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside. Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5–10 minutes or until lightly golden-brown. Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5–10 minutes or until lightly golden-brown. Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan. Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan. Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through. Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through. Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish. Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish. Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top. Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top. Recipe tips Tip 1: If preparing in advance, cook the asparagus just before serving, so it keeps its bright green colour. Add to the reheated chicken with the crème fraîche and parsley. Tip 2: Try to use full-fat crème fraîche. If you can’t get hold of any, you could substitute half the quantity of double cream. Tip 3: Instead of cooking in the oven, this dish can be left to simmer on the hob for about 20 minutes, or until the chicken is cooked through."
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} | ad1fbe9e262869c3d0c90877ea2acdcd2fa4d2f344ed96bfd7c3cc53b64a7d67 | Poached eggs with hollandaise and asparagus recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_eggs_with_32339_16x9.jpg You can’t beat this classic egg breakfast with deluxe asparagus and hollandaise. Show off your skills at making hollandaise with Mary's easy technique. 2 egg yolks 120g/4¼oz unsalted butter, diced 2 tsp fresh lemon juice a few ice cubes (optional) 2 egg yolks 120g/4¼oz unsalted butter, diced 2 tsp fresh lemon juice a few ice cubes (optional) 150g/5½oz asparagus spears, woody ends snapped off 2 free-range eggs 2 slices sourdough bread salted butter sea salt and black pepper 150g/5½oz asparagus spears, woody ends snapped off 2 free-range eggs 2 slices sourdough bread salted butter sea salt and black pepper Method For the hollandaise, put the egg yolks, butter, lemon juice and a tablespoon of cold water water into a heavy-based pan and place over the lowest possible heat. If you do not have a heavy-based pan, put the ingredients in a heatproof bowl over a pan of barely simmering water, ensuring the base of the bowl does not come into contact with the water. Using a balloon whisk, immediately begin whisking until the butter has melted and has combined with the egg yolks and liquid. Do not increase the heat or stop whisking at any point, and remove from the heat if the pan starts to get too hot. Once the butter has completely melted, turn up the heat ever so slightly and keep whisking continuously until the sauce has thickened. If the sauce starts to split, it means the heat is too high: drop in an ice cube and whisk until it comes back together and thickens. Transfer the sauce to a bowl and set aside. For the poached egg and asparagus, bring a pan of salted water to the boil and cook the asparagus in the boiling water for 2 minutes, or until just tender and still emerald green. Remove with a slotted spoon, rinse under cold running water and set aside. Reduce the heat to the lowest setting, until the water is barely simmering: there should be no bubbling or movement in the water at all. Crack the eggs into a cup and gently lower into the water, tipping out the eggs. Cook for 3–4 minutes, or until the whites have set and the yolks are cooked to your liking. Remove and drain on kitchen paper. Toast the bread and slather with salted butter. Top with the asparagus and poached eggs. Whisk the hollandaise until smooth. If you want your sauce a little thinner, whisk in a teaspoon or two of boiling water. Dollop the hollandaise over the eggs, season with salt and pepper and serve immediately. For the hollandaise, put the egg yolks, butter, lemon juice and a tablespoon of cold water water into a heavy-based pan and place over the lowest possible heat. If you do not have a heavy-based pan, put the ingredients in a heatproof bowl over a pan of barely simmering water, ensuring the base of the bowl does not come into contact with the water. Using a balloon whisk, immediately begin whisking until the butter has melted and has combined with the egg yolks and liquid. Do not increase the heat or stop whisking at any point, and remove from the heat if the pan starts to get too hot. For the hollandaise, put the egg yolks, butter, lemon juice and a tablespoon of cold water water into a heavy-based pan and place over the lowest possible heat. If you do not have a heavy-based pan, put the ingredients in a heatproof bowl over a pan of barely simmering water, ensuring the base of the bowl does not come into contact with the water. Using a balloon whisk, immediately begin whisking until the butter has melted and has combined with the egg yolks and liquid. Do not increase the heat or stop whisking at any point, and remove from the heat if the pan starts to get too hot. Once the butter has completely melted, turn up the heat ever so slightly and keep whisking continuously until the sauce has thickened. If the sauce starts to split, it means the heat is too high: drop in an ice cube and whisk until it comes back together and thickens. Transfer the sauce to a bowl and set aside. Once the butter has completely melted, turn up the heat ever so slightly and keep whisking continuously until the sauce has thickened. If the sauce starts to split, it means the heat is too high: drop in an ice cube and whisk until it comes back together and thickens. Transfer the sauce to a bowl and set aside. For the poached egg and asparagus, bring a pan of salted water to the boil and cook the asparagus in the boiling water for 2 minutes, or until just tender and still emerald green. Remove with a slotted spoon, rinse under cold running water and set aside. For the poached egg and asparagus, bring a pan of salted water to the boil and cook the asparagus in the boiling water for 2 minutes, or until just tender and still emerald green. Remove with a slotted spoon, rinse under cold running water and set aside. Reduce the heat to the lowest setting, until the water is barely simmering: there should be no bubbling or movement in the water at all. Crack the eggs into a cup and gently lower into the water, tipping out the eggs. Cook for 3–4 minutes, or until the whites have set and the yolks are cooked to your liking. Remove and drain on kitchen paper. Reduce the heat to the lowest setting, until the water is barely simmering: there should be no bubbling or movement in the water at all. Crack the eggs into a cup and gently lower into the water, tipping out the eggs. Cook for 3–4 minutes, or until the whites have set and the yolks are cooked to your liking. Remove and drain on kitchen paper. Toast the bread and slather with salted butter. Top with the asparagus and poached eggs. Whisk the hollandaise until smooth. If you want your sauce a little thinner, whisk in a teaspoon or two of boiling water. Dollop the hollandaise over the eggs, season with salt and pepper and serve immediately. Toast the bread and slather with salted butter. Top with the asparagus and poached eggs. Whisk the hollandaise until smooth. If you want your sauce a little thinner, whisk in a teaspoon or two of boiling water. Dollop the hollandaise over the eggs, season with salt and pepper and serve immediately. Recipe tips Don’t forget that if the hollandaise starts to split, the heat is on too high. Drop in an ice cube and whisk until it comes back together and thickens. | {
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"title": "Poached eggs with hollandaise and asparagus recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_eggs_with_32339_16x9.jpg You can’t beat this classic egg breakfast with deluxe asparagus and hollandaise. Show off your skills at making hollandaise with Mary's easy technique. 2 egg yolks 120g/4¼oz unsalted butter, diced 2 tsp fresh lemon juice a few ice cubes (optional) 2 egg yolks 120g/4¼oz unsalted butter, diced 2 tsp fresh lemon juice a few ice cubes (optional) 150g/5½oz asparagus spears, woody ends snapped off 2 free-range eggs 2 slices sourdough bread salted butter sea salt and black pepper 150g/5½oz asparagus spears, woody ends snapped off 2 free-range eggs 2 slices sourdough bread salted butter sea salt and black pepper Method For the hollandaise, put the egg yolks, butter, lemon juice and a tablespoon of cold water water into a heavy-based pan and place over the lowest possible heat. If you do not have a heavy-based pan, put the ingredients in a heatproof bowl over a pan of barely simmering water, ensuring the base of the bowl does not come into contact with the water. Using a balloon whisk, immediately begin whisking until the butter has melted and has combined with the egg yolks and liquid. Do not increase the heat or stop whisking at any point, and remove from the heat if the pan starts to get too hot. Once the butter has completely melted, turn up the heat ever so slightly and keep whisking continuously until the sauce has thickened. If the sauce starts to split, it means the heat is too high: drop in an ice cube and whisk until it comes back together and thickens. Transfer the sauce to a bowl and set aside. For the poached egg and asparagus, bring a pan of salted water to the boil and cook the asparagus in the boiling water for 2 minutes, or until just tender and still emerald green. Remove with a slotted spoon, rinse under cold running water and set aside. Reduce the heat to the lowest setting, until the water is barely simmering: there should be no bubbling or movement in the water at all. Crack the eggs into a cup and gently lower into the water, tipping out the eggs. Cook for 3–4 minutes, or until the whites have set and the yolks are cooked to your liking. Remove and drain on kitchen paper. Toast the bread and slather with salted butter. Top with the asparagus and poached eggs. Whisk the hollandaise until smooth. If you want your sauce a little thinner, whisk in a teaspoon or two of boiling water. Dollop the hollandaise over the eggs, season with salt and pepper and serve immediately. For the hollandaise, put the egg yolks, butter, lemon juice and a tablespoon of cold water water into a heavy-based pan and place over the lowest possible heat. If you do not have a heavy-based pan, put the ingredients in a heatproof bowl over a pan of barely simmering water, ensuring the base of the bowl does not come into contact with the water. Using a balloon whisk, immediately begin whisking until the butter has melted and has combined with the egg yolks and liquid. Do not increase the heat or stop whisking at any point, and remove from the heat if the pan starts to get too hot. For the hollandaise, put the egg yolks, butter, lemon juice and a tablespoon of cold water water into a heavy-based pan and place over the lowest possible heat. If you do not have a heavy-based pan, put the ingredients in a heatproof bowl over a pan of barely simmering water, ensuring the base of the bowl does not come into contact with the water. Using a balloon whisk, immediately begin whisking until the butter has melted and has combined with the egg yolks and liquid. Do not increase the heat or stop whisking at any point, and remove from the heat if the pan starts to get too hot. Once the butter has completely melted, turn up the heat ever so slightly and keep whisking continuously until the sauce has thickened. If the sauce starts to split, it means the heat is too high: drop in an ice cube and whisk until it comes back together and thickens. Transfer the sauce to a bowl and set aside. Once the butter has completely melted, turn up the heat ever so slightly and keep whisking continuously until the sauce has thickened. If the sauce starts to split, it means the heat is too high: drop in an ice cube and whisk until it comes back together and thickens. Transfer the sauce to a bowl and set aside. For the poached egg and asparagus, bring a pan of salted water to the boil and cook the asparagus in the boiling water for 2 minutes, or until just tender and still emerald green. Remove with a slotted spoon, rinse under cold running water and set aside. For the poached egg and asparagus, bring a pan of salted water to the boil and cook the asparagus in the boiling water for 2 minutes, or until just tender and still emerald green. Remove with a slotted spoon, rinse under cold running water and set aside. Reduce the heat to the lowest setting, until the water is barely simmering: there should be no bubbling or movement in the water at all. Crack the eggs into a cup and gently lower into the water, tipping out the eggs. Cook for 3–4 minutes, or until the whites have set and the yolks are cooked to your liking. Remove and drain on kitchen paper. Reduce the heat to the lowest setting, until the water is barely simmering: there should be no bubbling or movement in the water at all. Crack the eggs into a cup and gently lower into the water, tipping out the eggs. Cook for 3–4 minutes, or until the whites have set and the yolks are cooked to your liking. Remove and drain on kitchen paper. Toast the bread and slather with salted butter. Top with the asparagus and poached eggs. Whisk the hollandaise until smooth. If you want your sauce a little thinner, whisk in a teaspoon or two of boiling water. Dollop the hollandaise over the eggs, season with salt and pepper and serve immediately. Toast the bread and slather with salted butter. Top with the asparagus and poached eggs. Whisk the hollandaise until smooth. If you want your sauce a little thinner, whisk in a teaspoon or two of boiling water. Dollop the hollandaise over the eggs, season with salt and pepper and serve immediately. Recipe tips Don’t forget that if the hollandaise starts to split, the heat is on too high. Drop in an ice cube and whisk until it comes back together and thickens."
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} | 487c0ce242cd48893cc3e00cf2f0cd943cebca9cd42e31e4fcd42fd8d7c8428f | Super spring salad recipe
An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/super_spring_salad_91355_16x9.jpg This vegetarian salad is simply bursting with the fresh flavours of spring, the perfect meal for a sun soaked day. 12 Jersey Royal potatoes10 green asparagus spears, sliced on an angle150g/5½oz young broad beans, podded 150g/5½oz peas, podded150g/5½oz fresh or frozen soy beans3 spring onions, sliced on an angledrizzle of olive oil 4 purple asparagus spears, sliced using a peeler 1 lemon, juice only2 shallots, cut into rings15 mint leaves, 10 torn, 5 shreddedsmall bunch of chervil handful watercresspunnet of pea shootssea salt and freshly ground black pepper 12 Jersey Royal potatoes 10 green asparagus spears, sliced on an angle 150g/5½oz young broad beans, podded 150g/5½oz peas, podded 150g/5½oz fresh or frozen soy beans 3 spring onions, sliced on an angle drizzle of olive oil 4 purple asparagus spears, sliced using a peeler 1 lemon, juice only 2 shallots, cut into rings 15 mint leaves, 10 torn, 5 shredded small bunch of chervil handful watercress punnet of pea shoots sea salt and freshly ground black pepper 1 tbsp Dijon mustard5 tbsp red wine vinegar1 tsp walnut oil300ml/10½oz extra virgin olive oil 1 tbsp Dijon mustard 5 tbsp red wine vinegar 1 tsp walnut oil 300ml/10½oz extra virgin olive oil Method Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half. Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them.Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper. Put the purple asparagus in a bowl and sprinkle with lemon juice and salt to cure and soften. For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper. Mix all of the vegetables with the shallots, mint, chervil, watercress and pea shoots and pour over the dressing. Divide between four plates and dig in. Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half. Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half. Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them. Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them. Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper. Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper. Put the purple asparagus in a bowl and sprinkle with lemon juice and salt to cure and soften. Put the purple asparagus in a bowl and sprinkle with lemon juice and salt to cure and soften. For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper. For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper. Mix all of the vegetables with the shallots, mint, chervil, watercress and pea shoots and pour over the dressing. Mix all of the vegetables with the shallots, mint, chervil, watercress and pea shoots and pour over the dressing. Divide between four plates and dig in. Divide between four plates and dig in. | {
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"url": "https://www.bbc.co.uk/food/recipes/super_spring_salad_91355",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Super spring salad 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/super_spring_salad_91355_16x9.jpg This vegetarian salad is simply bursting with the fresh flavours of spring, the perfect meal for a sun soaked day. 12 Jersey Royal potatoes10 green asparagus spears, sliced on an angle150g/5½oz young broad beans, podded 150g/5½oz peas, podded150g/5½oz fresh or frozen soy beans3 spring onions, sliced on an angledrizzle of olive oil 4 purple asparagus spears, sliced using a peeler 1 lemon, juice only2 shallots, cut into rings15 mint leaves, 10 torn, 5 shreddedsmall bunch of chervil handful watercresspunnet of pea shootssea salt and freshly ground black pepper 12 Jersey Royal potatoes 10 green asparagus spears, sliced on an angle 150g/5½oz young broad beans, podded 150g/5½oz peas, podded 150g/5½oz fresh or frozen soy beans 3 spring onions, sliced on an angle drizzle of olive oil 4 purple asparagus spears, sliced using a peeler 1 lemon, juice only 2 shallots, cut into rings 15 mint leaves, 10 torn, 5 shredded small bunch of chervil handful watercress punnet of pea shoots sea salt and freshly ground black pepper 1 tbsp Dijon mustard5 tbsp red wine vinegar1 tsp walnut oil300ml/10½oz extra virgin olive oil 1 tbsp Dijon mustard 5 tbsp red wine vinegar 1 tsp walnut oil 300ml/10½oz extra virgin olive oil Method Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half. Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them.Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper. Put the purple asparagus in a bowl and sprinkle with lemon juice and salt to cure and soften. For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper. Mix all of the vegetables with the shallots, mint, chervil, watercress and pea shoots and pour over the dressing. Divide between four plates and dig in. Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half. Bring a large pot of water to the boil and blanch the potatoes, drain and carefully slice in half. Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them. Bring a large pot of salted water to the boil. Drop in the green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking but not to cool them. Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper. Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper. Put the purple asparagus in a bowl and sprinkle with lemon juice and salt to cure and soften. Put the purple asparagus in a bowl and sprinkle with lemon juice and salt to cure and soften. For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper. For the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a thick consistency, like a sauce. Season with a good amount of salt and black pepper. Mix all of the vegetables with the shallots, mint, chervil, watercress and pea shoots and pour over the dressing. Mix all of the vegetables with the shallots, mint, chervil, watercress and pea shoots and pour over the dressing. Divide between four plates and dig in. Divide between four plates and dig in."
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} | aee51f153493caba5218ed6dc105d5cbade42fef50818841374b0d9484d04f37 | Pancakes with Parma ham and asparagus recipe
An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/deilces_dargenteuil_18036_16x9.jpg This savoury pancake recipe is a really special brunch, lunch or dinner. Asparagus and Parma ham is a great combination - only bettered with an additional dollop of homemade hollandaise sauce. 100g/3½oz flour2 free-range eggslarge pinch salt250ml/9fl oz milk50g/1¾oz melted butter 100g/3½oz flour 2 free-range eggs large pinch salt 250ml/9fl oz milk 50g/1¾oz melted butter 3 free-range egg yolks250g/9oz unsalted butter, melted ½ lemon, juice onlysalt and freshly ground black pepper8 Parma ham slices 16 asparagus spears 3 free-range egg yolks 250g/9oz unsalted butter, melted ½ lemon, juice only salt and freshly ground black pepper 8 Parma ham slices 16 asparagus spears Method Preheat the oven to 180C/160C Fan/Gas 4 and preheat the grill to high.For the pancake batter, place the eggs into a mixing bowl and whisk in the flour. Add the salt and half of the milk. Finally, whisk in the butter and remaining milk to achieve a thin, pouring cream consistency. Chill in the fridge for 30 minutes.Melt a small knob of butter in a 20cm/8in non-stick frying pan. Once it is hot and sizzling pour in enough batter to thinly cover the base of the pan. After 30 seconds you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over, cook the other side for a few seconds, and then slide it out of the pan onto a plate. Without greasing the pan again, repeat the process in stage three to make eight thin pancakes.For the hollandaise sauce, whisk together the egg yolks with a tablespoon of water in a stainless steel saucepan set over a very low heat, until thick and smooth. Remove the pan from the heat and continue to whisk while adding the melted butter in a thin stream, leaving behind the milky residue that has settled in the bottom of the butter pan. Season the sauce with salt and freshly ground black peper and sharpen with lemon juice, to taste. Keep warm.Boil the asparagus in salted water until tender. Once cooked, refresh the asparagus in a bowl of iced water. Drain and pat dry.To assemble the délices, place a slice of ham on top of a pancake, then arrange three asparagus spears upon it. Roll up and place into a lightly buttered baking dish. Repeat with the remaining pancakes, parma ham and asparagus. Bake in the oven for about 20 minutes, or until just beginning to crisp at the edges. Serve the délices on a serving dish and coat each one carefully with a spoonful of hollandaise sauce, running it along their length. Very briefly flash the délices under the grill until only just gilded by the heat. Preheat the oven to 180C/160C Fan/Gas 4 and preheat the grill to high. Preheat the oven to 180C/160C Fan/Gas 4 and preheat the grill to high. For the pancake batter, place the eggs into a mixing bowl and whisk in the flour. Add the salt and half of the milk. Finally, whisk in the butter and remaining milk to achieve a thin, pouring cream consistency. Chill in the fridge for 30 minutes. For the pancake batter, place the eggs into a mixing bowl and whisk in the flour. Add the salt and half of the milk. Finally, whisk in the butter and remaining milk to achieve a thin, pouring cream consistency. Chill in the fridge for 30 minutes. Melt a small knob of butter in a 20cm/8in non-stick frying pan. Once it is hot and sizzling pour in enough batter to thinly cover the base of the pan. After 30 seconds you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over, cook the other side for a few seconds, and then slide it out of the pan onto a plate. Melt a small knob of butter in a 20cm/8in non-stick frying pan. Once it is hot and sizzling pour in enough batter to thinly cover the base of the pan. After 30 seconds you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over, cook the other side for a few seconds, and then slide it out of the pan onto a plate. Without greasing the pan again, repeat the process in stage three to make eight thin pancakes. Without greasing the pan again, repeat the process in stage three to make eight thin pancakes. For the hollandaise sauce, whisk together the egg yolks with a tablespoon of water in a stainless steel saucepan set over a very low heat, until thick and smooth. For the hollandaise sauce, whisk together the egg yolks with a tablespoon of water in a stainless steel saucepan set over a very low heat, until thick and smooth. Remove the pan from the heat and continue to whisk while adding the melted butter in a thin stream, leaving behind the milky residue that has settled in the bottom of the butter pan. Season the sauce with salt and freshly ground black peper and sharpen with lemon juice, to taste. Keep warm. Remove the pan from the heat and continue to whisk while adding the melted butter in a thin stream, leaving behind the milky residue that has settled in the bottom of the butter pan. Season the sauce with salt and freshly ground black peper and sharpen with lemon juice, to taste. Keep warm. Boil the asparagus in salted water until tender. Once cooked, refresh the asparagus in a bowl of iced water. Drain and pat dry. Boil the asparagus in salted water until tender. Once cooked, refresh the asparagus in a bowl of iced water. Drain and pat dry. To assemble the délices, place a slice of ham on top of a pancake, then arrange three asparagus spears upon it. Roll up and place into a lightly buttered baking dish. Repeat with the remaining pancakes, parma ham and asparagus. Bake in the oven for about 20 minutes, or until just beginning to crisp at the edges. To assemble the délices, place a slice of ham on top of a pancake, then arrange three asparagus spears upon it. Roll up and place into a lightly buttered baking dish. Repeat with the remaining pancakes, parma ham and asparagus. Bake in the oven for about 20 minutes, or until just beginning to crisp at the edges. Serve the délices on a serving dish and coat each one carefully with a spoonful of hollandaise sauce, running it along their length. Very briefly flash the délices under the grill until only just gilded by the heat. Serve the délices on a serving dish and coat each one carefully with a spoonful of hollandaise sauce, running it along their length. Very briefly flash the délices under the grill until only just gilded by the heat. | {
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"title": "Pancakes with Parma ham and asparagus recipe",
"content": "An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/deilces_dargenteuil_18036_16x9.jpg This savoury pancake recipe is a really special brunch, lunch or dinner. Asparagus and Parma ham is a great combination - only bettered with an additional dollop of homemade hollandaise sauce. 100g/3½oz flour2 free-range eggslarge pinch salt250ml/9fl oz milk50g/1¾oz melted butter 100g/3½oz flour 2 free-range eggs large pinch salt 250ml/9fl oz milk 50g/1¾oz melted butter 3 free-range egg yolks250g/9oz unsalted butter, melted ½ lemon, juice onlysalt and freshly ground black pepper8 Parma ham slices 16 asparagus spears 3 free-range egg yolks 250g/9oz unsalted butter, melted ½ lemon, juice only salt and freshly ground black pepper 8 Parma ham slices 16 asparagus spears Method Preheat the oven to 180C/160C Fan/Gas 4 and preheat the grill to high.For the pancake batter, place the eggs into a mixing bowl and whisk in the flour. Add the salt and half of the milk. Finally, whisk in the butter and remaining milk to achieve a thin, pouring cream consistency. Chill in the fridge for 30 minutes.Melt a small knob of butter in a 20cm/8in non-stick frying pan. Once it is hot and sizzling pour in enough batter to thinly cover the base of the pan. After 30 seconds you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over, cook the other side for a few seconds, and then slide it out of the pan onto a plate. Without greasing the pan again, repeat the process in stage three to make eight thin pancakes.For the hollandaise sauce, whisk together the egg yolks with a tablespoon of water in a stainless steel saucepan set over a very low heat, until thick and smooth. Remove the pan from the heat and continue to whisk while adding the melted butter in a thin stream, leaving behind the milky residue that has settled in the bottom of the butter pan. Season the sauce with salt and freshly ground black peper and sharpen with lemon juice, to taste. Keep warm.Boil the asparagus in salted water until tender. Once cooked, refresh the asparagus in a bowl of iced water. Drain and pat dry.To assemble the délices, place a slice of ham on top of a pancake, then arrange three asparagus spears upon it. Roll up and place into a lightly buttered baking dish. Repeat with the remaining pancakes, parma ham and asparagus. Bake in the oven for about 20 minutes, or until just beginning to crisp at the edges. Serve the délices on a serving dish and coat each one carefully with a spoonful of hollandaise sauce, running it along their length. Very briefly flash the délices under the grill until only just gilded by the heat. Preheat the oven to 180C/160C Fan/Gas 4 and preheat the grill to high. Preheat the oven to 180C/160C Fan/Gas 4 and preheat the grill to high. For the pancake batter, place the eggs into a mixing bowl and whisk in the flour. Add the salt and half of the milk. Finally, whisk in the butter and remaining milk to achieve a thin, pouring cream consistency. Chill in the fridge for 30 minutes. For the pancake batter, place the eggs into a mixing bowl and whisk in the flour. Add the salt and half of the milk. Finally, whisk in the butter and remaining milk to achieve a thin, pouring cream consistency. Chill in the fridge for 30 minutes. Melt a small knob of butter in a 20cm/8in non-stick frying pan. Once it is hot and sizzling pour in enough batter to thinly cover the base of the pan. After 30 seconds you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over, cook the other side for a few seconds, and then slide it out of the pan onto a plate. Melt a small knob of butter in a 20cm/8in non-stick frying pan. Once it is hot and sizzling pour in enough batter to thinly cover the base of the pan. After 30 seconds you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over, cook the other side for a few seconds, and then slide it out of the pan onto a plate. Without greasing the pan again, repeat the process in stage three to make eight thin pancakes. Without greasing the pan again, repeat the process in stage three to make eight thin pancakes. For the hollandaise sauce, whisk together the egg yolks with a tablespoon of water in a stainless steel saucepan set over a very low heat, until thick and smooth. For the hollandaise sauce, whisk together the egg yolks with a tablespoon of water in a stainless steel saucepan set over a very low heat, until thick and smooth. Remove the pan from the heat and continue to whisk while adding the melted butter in a thin stream, leaving behind the milky residue that has settled in the bottom of the butter pan. Season the sauce with salt and freshly ground black peper and sharpen with lemon juice, to taste. Keep warm. Remove the pan from the heat and continue to whisk while adding the melted butter in a thin stream, leaving behind the milky residue that has settled in the bottom of the butter pan. Season the sauce with salt and freshly ground black peper and sharpen with lemon juice, to taste. Keep warm. Boil the asparagus in salted water until tender. Once cooked, refresh the asparagus in a bowl of iced water. Drain and pat dry. Boil the asparagus in salted water until tender. Once cooked, refresh the asparagus in a bowl of iced water. Drain and pat dry. To assemble the délices, place a slice of ham on top of a pancake, then arrange three asparagus spears upon it. Roll up and place into a lightly buttered baking dish. Repeat with the remaining pancakes, parma ham and asparagus. Bake in the oven for about 20 minutes, or until just beginning to crisp at the edges. To assemble the délices, place a slice of ham on top of a pancake, then arrange three asparagus spears upon it. Roll up and place into a lightly buttered baking dish. Repeat with the remaining pancakes, parma ham and asparagus. Bake in the oven for about 20 minutes, or until just beginning to crisp at the edges. Serve the délices on a serving dish and coat each one carefully with a spoonful of hollandaise sauce, running it along their length. Very briefly flash the délices under the grill until only just gilded by the heat. Serve the délices on a serving dish and coat each one carefully with a spoonful of hollandaise sauce, running it along their length. Very briefly flash the délices under the grill until only just gilded by the heat."
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} | 6ccccb3f9868f57251d94a45bfc878ebb2c6adaa27e344fd7e29f5c665213992 | Fettuccine with asparagus and smoky bacon recipe
An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparaguswithfettucc_88830_16x9.jpg A fettucine dish with a special summer treat of fresh asparagus spears. Ready in no time, and such a luxury. 500g/1lb 2oz fettuccine2 tbsp vegetable oil 300g/11oz smoked bacon or pancetta, cut into batons1 tsp freshly ground black pepper 12 spears asparagus, blanched3 large free-range eggs 1 tbsp olive oil 110g/4oz parmesan, freshly grated, plus extra, to servehandful fresh parsley, chopped 500g/1lb 2oz fettuccine 2 tbsp vegetable oil 300g/11oz smoked bacon or pancetta, cut into batons 1 tsp freshly ground black pepper 12 spears asparagus, blanched 3 large free-range eggs 1 tbsp olive oil 110g/4oz parmesan, freshly grated, plus extra, to serve handful fresh parsley, chopped Method Bring a large pan of water to the boil. Add the fettuccine and cook according to packet instructions.While the pasta is cooking, heat a large frying pan over a high heat and add the vegetable oil. Add the bacon and fry for 3-4 minutes, until golden-brown. Season with freshly ground black pepper.Cut the asparagus into 3cm/1in pieces and add to the pan with the bacon. Cook for 1-2 minutes, just to warm through.Break the eggs into a bowl and break the yolks with a fork.Drain the cooked pasta and return to the pan it was cooked in. Retain a splash of the water the pasta was cooked in.Add the bacon and asparagus mixture, including any cooking oils from the pan. Toss well to combine over a low heat. Cook for one minute, then add the egg, parmesan and the reserved cooking water and cook for 30 seconds to one minute, stirring constantly, until the egg is just cooked.Add the chopped parsley and spoon equal portions into six bowls. Grate over a little extra parmesan and serve. Bring a large pan of water to the boil. Add the fettuccine and cook according to packet instructions. Bring a large pan of water to the boil. Add the fettuccine and cook according to packet instructions. While the pasta is cooking, heat a large frying pan over a high heat and add the vegetable oil. Add the bacon and fry for 3-4 minutes, until golden-brown. Season with freshly ground black pepper. While the pasta is cooking, heat a large frying pan over a high heat and add the vegetable oil. Add the bacon and fry for 3-4 minutes, until golden-brown. Season with freshly ground black pepper. Cut the asparagus into 3cm/1in pieces and add to the pan with the bacon. Cook for 1-2 minutes, just to warm through. Cut the asparagus into 3cm/1in pieces and add to the pan with the bacon. Cook for 1-2 minutes, just to warm through. Break the eggs into a bowl and break the yolks with a fork. Break the eggs into a bowl and break the yolks with a fork. Drain the cooked pasta and return to the pan it was cooked in. Retain a splash of the water the pasta was cooked in. Drain the cooked pasta and return to the pan it was cooked in. Retain a splash of the water the pasta was cooked in. Add the bacon and asparagus mixture, including any cooking oils from the pan. Toss well to combine over a low heat. Cook for one minute, then add the egg, parmesan and the reserved cooking water and cook for 30 seconds to one minute, stirring constantly, until the egg is just cooked. Add the bacon and asparagus mixture, including any cooking oils from the pan. Toss well to combine over a low heat. Cook for one minute, then add the egg, parmesan and the reserved cooking water and cook for 30 seconds to one minute, stirring constantly, until the egg is just cooked. Add the chopped parsley and spoon equal portions into six bowls. Grate over a little extra parmesan and serve. Add the chopped parsley and spoon equal portions into six bowls. Grate over a little extra parmesan and serve. | {
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"title": "Fettuccine with asparagus and smoky bacon recipe",
"content": "An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparaguswithfettucc_88830_16x9.jpg A fettucine dish with a special summer treat of fresh asparagus spears. Ready in no time, and such a luxury. 500g/1lb 2oz fettuccine2 tbsp vegetable oil 300g/11oz smoked bacon or pancetta, cut into batons1 tsp freshly ground black pepper 12 spears asparagus, blanched3 large free-range eggs 1 tbsp olive oil 110g/4oz parmesan, freshly grated, plus extra, to servehandful fresh parsley, chopped 500g/1lb 2oz fettuccine 2 tbsp vegetable oil 300g/11oz smoked bacon or pancetta, cut into batons 1 tsp freshly ground black pepper 12 spears asparagus, blanched 3 large free-range eggs 1 tbsp olive oil 110g/4oz parmesan, freshly grated, plus extra, to serve handful fresh parsley, chopped Method Bring a large pan of water to the boil. Add the fettuccine and cook according to packet instructions.While the pasta is cooking, heat a large frying pan over a high heat and add the vegetable oil. Add the bacon and fry for 3-4 minutes, until golden-brown. Season with freshly ground black pepper.Cut the asparagus into 3cm/1in pieces and add to the pan with the bacon. Cook for 1-2 minutes, just to warm through.Break the eggs into a bowl and break the yolks with a fork.Drain the cooked pasta and return to the pan it was cooked in. Retain a splash of the water the pasta was cooked in.Add the bacon and asparagus mixture, including any cooking oils from the pan. Toss well to combine over a low heat. Cook for one minute, then add the egg, parmesan and the reserved cooking water and cook for 30 seconds to one minute, stirring constantly, until the egg is just cooked.Add the chopped parsley and spoon equal portions into six bowls. Grate over a little extra parmesan and serve. Bring a large pan of water to the boil. Add the fettuccine and cook according to packet instructions. Bring a large pan of water to the boil. Add the fettuccine and cook according to packet instructions. While the pasta is cooking, heat a large frying pan over a high heat and add the vegetable oil. Add the bacon and fry for 3-4 minutes, until golden-brown. Season with freshly ground black pepper. While the pasta is cooking, heat a large frying pan over a high heat and add the vegetable oil. Add the bacon and fry for 3-4 minutes, until golden-brown. Season with freshly ground black pepper. Cut the asparagus into 3cm/1in pieces and add to the pan with the bacon. Cook for 1-2 minutes, just to warm through. Cut the asparagus into 3cm/1in pieces and add to the pan with the bacon. Cook for 1-2 minutes, just to warm through. Break the eggs into a bowl and break the yolks with a fork. Break the eggs into a bowl and break the yolks with a fork. Drain the cooked pasta and return to the pan it was cooked in. Retain a splash of the water the pasta was cooked in. Drain the cooked pasta and return to the pan it was cooked in. Retain a splash of the water the pasta was cooked in. Add the bacon and asparagus mixture, including any cooking oils from the pan. Toss well to combine over a low heat. Cook for one minute, then add the egg, parmesan and the reserved cooking water and cook for 30 seconds to one minute, stirring constantly, until the egg is just cooked. Add the bacon and asparagus mixture, including any cooking oils from the pan. Toss well to combine over a low heat. Cook for one minute, then add the egg, parmesan and the reserved cooking water and cook for 30 seconds to one minute, stirring constantly, until the egg is just cooked. Add the chopped parsley and spoon equal portions into six bowls. Grate over a little extra parmesan and serve. Add the chopped parsley and spoon equal portions into six bowls. Grate over a little extra parmesan and serve."
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} | f50295c572ffa1bb7c8fce9096432636fd76010dbb38dd24798cba4dd331d6cf | Dover sole with lime and ginger recipe
An average of 4.0 out of 5 stars from 3 ratings Any sweet, meaty white fish, such as hake, cod and John Dory would make a good alternative to Dover sole, or you could try sea bass or bream fillets if you want a lighter option. If you’re using bass or bream you can skip the oven stage, and simply fry them in the pan: start them off skin-side down, then cook for a few minutes on the flesh side. 4 tbsp plain flour½-1 tsp chilli powdersalt and freshly ground black pepper2 Dover sole, scaled, cleaned and trimmed (dark skin removed if you can, otherwise you could slash it in several places with a sharp knife), or other fish of your choice1–2 tbsp vegetable or rapeseed oil12 asparagus spears 4 tbsp plain flour ½-1 tsp chilli powder salt and freshly ground black pepper 2 Dover sole, scaled, cleaned and trimmed (dark skin removed if you can, otherwise you could slash it in several places with a sharp knife), or other fish of your choice 1–2 tbsp vegetable or rapeseed oil 12 asparagus spears 140g/5oz unsalted butter50g/2oz chopped fresh root ginger4 tbsp lime juice (about 3 limes)30g/1¼oz fresh pomegranate seeds2 tbsp chopped fresh coriander 140g/5oz unsalted butter 50g/2oz chopped fresh root ginger 4 tbsp lime juice (about 3 limes) 30g/1¼oz fresh pomegranate seeds 2 tbsp chopped fresh coriander Method To prepare the fish, heat the oven to 200C/400F/Gas 6. Mix together the flour, chilli powder and some salt and pepper, and dust the fish in it, then shake off any excess. Heat a large, non-stick, ovenproof frying pan over a medium-high heat; use two frying pans if the fish are too large to fit in a single pan. (If you have no ovenproof pans, then preheat a lightly oiled baking tray.) Add the oil and heat it until it hazes. Add the sole (skin-side down if you’ve part-skinned them) and fry, without moving them, for 3-4 minutes, or until they form a golden-brown crust. Turn over and transfer the frying pan to the top of the hot oven (or transfer the fish to the warmed baking tray and place in the oven), and cook for a further 8–10 minutes, or until cooked through and the flesh is opaque. Meanwhile, bring a large pan of salted water to the boil, drop in the asparagus and simmer for three minutes, or until just tender. Remove from the water, drain and set aside.For the sauce, melt the butter in a frying pan over a medium heat, and let it bubble for 2-3 minutes, or until it turns a nut-brown colour. Reduce the heat to low, add the ginger, lime juice, pomegranate seeds and chopped coriander and warm it through; don’t overheat it or it will separate. Season to taste. Serve the sole with the asparagus and spoon the sauce over the top. To prepare the fish, heat the oven to 200C/400F/Gas 6. Mix together the flour, chilli powder and some salt and pepper, and dust the fish in it, then shake off any excess. Heat a large, non-stick, ovenproof frying pan over a medium-high heat; use two frying pans if the fish are too large to fit in a single pan. (If you have no ovenproof pans, then preheat a lightly oiled baking tray.) To prepare the fish, heat the oven to 200C/400F/Gas 6. Mix together the flour, chilli powder and some salt and pepper, and dust the fish in it, then shake off any excess. Heat a large, non-stick, ovenproof frying pan over a medium-high heat; use two frying pans if the fish are too large to fit in a single pan. (If you have no ovenproof pans, then preheat a lightly oiled baking tray.) Add the oil and heat it until it hazes. Add the sole (skin-side down if you’ve part-skinned them) and fry, without moving them, for 3-4 minutes, or until they form a golden-brown crust. Turn over and transfer the frying pan to the top of the hot oven (or transfer the fish to the warmed baking tray and place in the oven), and cook for a further 8–10 minutes, or until cooked through and the flesh is opaque. Add the oil and heat it until it hazes. Add the sole (skin-side down if you’ve part-skinned them) and fry, without moving them, for 3-4 minutes, or until they form a golden-brown crust. Turn over and transfer the frying pan to the top of the hot oven (or transfer the fish to the warmed baking tray and place in the oven), and cook for a further 8–10 minutes, or until cooked through and the flesh is opaque. Meanwhile, bring a large pan of salted water to the boil, drop in the asparagus and simmer for three minutes, or until just tender. Remove from the water, drain and set aside. Meanwhile, bring a large pan of salted water to the boil, drop in the asparagus and simmer for three minutes, or until just tender. Remove from the water, drain and set aside. For the sauce, melt the butter in a frying pan over a medium heat, and let it bubble for 2-3 minutes, or until it turns a nut-brown colour. Reduce the heat to low, add the ginger, lime juice, pomegranate seeds and chopped coriander and warm it through; don’t overheat it or it will separate. Season to taste. Serve the sole with the asparagus and spoon the sauce over the top. For the sauce, melt the butter in a frying pan over a medium heat, and let it bubble for 2-3 minutes, or until it turns a nut-brown colour. Reduce the heat to low, add the ginger, lime juice, pomegranate seeds and chopped coriander and warm it through; don’t overheat it or it will separate. Season to taste. Serve the sole with the asparagus and spoon the sauce over the top. Recipe tips If you prefer to have a smoother sauce, you could blend together the ginger and lime before hand and strain the liquid. Add this to the butter when you would have added the chopped ginger and lime juice. You could also pan-fry the asparagus for this recipe. | {
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"title": "Dover sole with lime and ginger recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings Any sweet, meaty white fish, such as hake, cod and John Dory would make a good alternative to Dover sole, or you could try sea bass or bream fillets if you want a lighter option. If you’re using bass or bream you can skip the oven stage, and simply fry them in the pan: start them off skin-side down, then cook for a few minutes on the flesh side. 4 tbsp plain flour½-1 tsp chilli powdersalt and freshly ground black pepper2 Dover sole, scaled, cleaned and trimmed (dark skin removed if you can, otherwise you could slash it in several places with a sharp knife), or other fish of your choice1–2 tbsp vegetable or rapeseed oil12 asparagus spears 4 tbsp plain flour ½-1 tsp chilli powder salt and freshly ground black pepper 2 Dover sole, scaled, cleaned and trimmed (dark skin removed if you can, otherwise you could slash it in several places with a sharp knife), or other fish of your choice 1–2 tbsp vegetable or rapeseed oil 12 asparagus spears 140g/5oz unsalted butter50g/2oz chopped fresh root ginger4 tbsp lime juice (about 3 limes)30g/1¼oz fresh pomegranate seeds2 tbsp chopped fresh coriander 140g/5oz unsalted butter 50g/2oz chopped fresh root ginger 4 tbsp lime juice (about 3 limes) 30g/1¼oz fresh pomegranate seeds 2 tbsp chopped fresh coriander Method To prepare the fish, heat the oven to 200C/400F/Gas 6. Mix together the flour, chilli powder and some salt and pepper, and dust the fish in it, then shake off any excess. Heat a large, non-stick, ovenproof frying pan over a medium-high heat; use two frying pans if the fish are too large to fit in a single pan. (If you have no ovenproof pans, then preheat a lightly oiled baking tray.) Add the oil and heat it until it hazes. Add the sole (skin-side down if you’ve part-skinned them) and fry, without moving them, for 3-4 minutes, or until they form a golden-brown crust. Turn over and transfer the frying pan to the top of the hot oven (or transfer the fish to the warmed baking tray and place in the oven), and cook for a further 8–10 minutes, or until cooked through and the flesh is opaque. Meanwhile, bring a large pan of salted water to the boil, drop in the asparagus and simmer for three minutes, or until just tender. Remove from the water, drain and set aside.For the sauce, melt the butter in a frying pan over a medium heat, and let it bubble for 2-3 minutes, or until it turns a nut-brown colour. Reduce the heat to low, add the ginger, lime juice, pomegranate seeds and chopped coriander and warm it through; don’t overheat it or it will separate. Season to taste. Serve the sole with the asparagus and spoon the sauce over the top. To prepare the fish, heat the oven to 200C/400F/Gas 6. Mix together the flour, chilli powder and some salt and pepper, and dust the fish in it, then shake off any excess. Heat a large, non-stick, ovenproof frying pan over a medium-high heat; use two frying pans if the fish are too large to fit in a single pan. (If you have no ovenproof pans, then preheat a lightly oiled baking tray.) To prepare the fish, heat the oven to 200C/400F/Gas 6. Mix together the flour, chilli powder and some salt and pepper, and dust the fish in it, then shake off any excess. Heat a large, non-stick, ovenproof frying pan over a medium-high heat; use two frying pans if the fish are too large to fit in a single pan. (If you have no ovenproof pans, then preheat a lightly oiled baking tray.) Add the oil and heat it until it hazes. Add the sole (skin-side down if you’ve part-skinned them) and fry, without moving them, for 3-4 minutes, or until they form a golden-brown crust. Turn over and transfer the frying pan to the top of the hot oven (or transfer the fish to the warmed baking tray and place in the oven), and cook for a further 8–10 minutes, or until cooked through and the flesh is opaque. Add the oil and heat it until it hazes. Add the sole (skin-side down if you’ve part-skinned them) and fry, without moving them, for 3-4 minutes, or until they form a golden-brown crust. Turn over and transfer the frying pan to the top of the hot oven (or transfer the fish to the warmed baking tray and place in the oven), and cook for a further 8–10 minutes, or until cooked through and the flesh is opaque. Meanwhile, bring a large pan of salted water to the boil, drop in the asparagus and simmer for three minutes, or until just tender. Remove from the water, drain and set aside. Meanwhile, bring a large pan of salted water to the boil, drop in the asparagus and simmer for three minutes, or until just tender. Remove from the water, drain and set aside. For the sauce, melt the butter in a frying pan over a medium heat, and let it bubble for 2-3 minutes, or until it turns a nut-brown colour. Reduce the heat to low, add the ginger, lime juice, pomegranate seeds and chopped coriander and warm it through; don’t overheat it or it will separate. Season to taste. Serve the sole with the asparagus and spoon the sauce over the top. For the sauce, melt the butter in a frying pan over a medium heat, and let it bubble for 2-3 minutes, or until it turns a nut-brown colour. Reduce the heat to low, add the ginger, lime juice, pomegranate seeds and chopped coriander and warm it through; don’t overheat it or it will separate. Season to taste. Serve the sole with the asparagus and spoon the sauce over the top. Recipe tips If you prefer to have a smoother sauce, you could blend together the ginger and lime before hand and strain the liquid. Add this to the butter when you would have added the chopped ginger and lime juice. You could also pan-fry the asparagus for this recipe."
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} | f814a2622c6682b438a4a1d040f7d30e31014e97aaa3bff6019820c5a3a89340 | Bacon fat roasted vegetables with melted cheese recipe
An average of 3.2 out of 5 stars from 6 ratings Bacon fat and a comforting melty cheese mixture make these roasted winter vegetables something really quite special. Proper comfort food. 4 rashers streaky bacon, smoked or unsmoked 1 sprig rosemary1 banana shallot, halved1 small cauliflower, broken into florets, with leaves 4 Brussels sprouts, trimmed and halved½ small squash, peeled, seeds removed and roughly chopped¼ celeriac, peeled and roughly chopped 4 rashers streaky bacon, smoked or unsmoked 1 sprig rosemary 1 banana shallot, halved 1 small cauliflower, broken into florets, with leaves 4 Brussels sprouts, trimmed and halved ½ small squash, peeled, seeds removed and roughly chopped ¼ celeriac, peeled and roughly chopped 300g/10½ oz Comté, grated2 tsp Dijon mustard 50ml/2fl oz lager3 free-range egg yolks 300g/10½ oz Comté, grated 2 tsp Dijon mustard 50ml/2fl oz lager 3 free-range egg yolks 100g/3½oz croûtonsbunch watercress 100g/3½oz croûtons bunch watercress Method Preheat the oven to 200/180C Fan/Gas 6.Heat a medium frying pan over a medium heat and add the bacon to a pan along with the rosemary. Cook until the bacon crisps and then remove and set aside, reserving the fat from the pan.Place the vegetables onto a baking tray. Pour the bacon fat over the vegetables, season with salt and pepper and roast in the oven for 20 minutes or so until soft. To make the warm Comté cheese mixture, preheat a grill to medium. Mix all the ingredients together in a bowl, spoon into 2 small oven-proof dish and place under a medium grill until bubbling.To serve, scatter some croûtons and the roasted vegetables over the cheese and top with the watercress and crisp bacon. Preheat the oven to 200/180C Fan/Gas 6. Preheat the oven to 200/180C Fan/Gas 6. Heat a medium frying pan over a medium heat and add the bacon to a pan along with the rosemary. Cook until the bacon crisps and then remove and set aside, reserving the fat from the pan. Heat a medium frying pan over a medium heat and add the bacon to a pan along with the rosemary. Cook until the bacon crisps and then remove and set aside, reserving the fat from the pan. Place the vegetables onto a baking tray. Pour the bacon fat over the vegetables, season with salt and pepper and roast in the oven for 20 minutes or so until soft. Place the vegetables onto a baking tray. Pour the bacon fat over the vegetables, season with salt and pepper and roast in the oven for 20 minutes or so until soft. To make the warm Comté cheese mixture, preheat a grill to medium. Mix all the ingredients together in a bowl, spoon into 2 small oven-proof dish and place under a medium grill until bubbling. To make the warm Comté cheese mixture, preheat a grill to medium. Mix all the ingredients together in a bowl, spoon into 2 small oven-proof dish and place under a medium grill until bubbling. To serve, scatter some croûtons and the roasted vegetables over the cheese and top with the watercress and crisp bacon. To serve, scatter some croûtons and the roasted vegetables over the cheese and top with the watercress and crisp bacon. | {
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"title": "Bacon fat roasted vegetables with melted cheese recipe",
"content": "An average of 3.2 out of 5 stars from 6 ratings Bacon fat and a comforting melty cheese mixture make these roasted winter vegetables something really quite special. Proper comfort food. 4 rashers streaky bacon, smoked or unsmoked 1 sprig rosemary1 banana shallot, halved1 small cauliflower, broken into florets, with leaves 4 Brussels sprouts, trimmed and halved½ small squash, peeled, seeds removed and roughly chopped¼ celeriac, peeled and roughly chopped 4 rashers streaky bacon, smoked or unsmoked 1 sprig rosemary 1 banana shallot, halved 1 small cauliflower, broken into florets, with leaves 4 Brussels sprouts, trimmed and halved ½ small squash, peeled, seeds removed and roughly chopped ¼ celeriac, peeled and roughly chopped 300g/10½ oz Comté, grated2 tsp Dijon mustard 50ml/2fl oz lager3 free-range egg yolks 300g/10½ oz Comté, grated 2 tsp Dijon mustard 50ml/2fl oz lager 3 free-range egg yolks 100g/3½oz croûtonsbunch watercress 100g/3½oz croûtons bunch watercress Method Preheat the oven to 200/180C Fan/Gas 6.Heat a medium frying pan over a medium heat and add the bacon to a pan along with the rosemary. Cook until the bacon crisps and then remove and set aside, reserving the fat from the pan.Place the vegetables onto a baking tray. Pour the bacon fat over the vegetables, season with salt and pepper and roast in the oven for 20 minutes or so until soft. To make the warm Comté cheese mixture, preheat a grill to medium. Mix all the ingredients together in a bowl, spoon into 2 small oven-proof dish and place under a medium grill until bubbling.To serve, scatter some croûtons and the roasted vegetables over the cheese and top with the watercress and crisp bacon. Preheat the oven to 200/180C Fan/Gas 6. Preheat the oven to 200/180C Fan/Gas 6. Heat a medium frying pan over a medium heat and add the bacon to a pan along with the rosemary. Cook until the bacon crisps and then remove and set aside, reserving the fat from the pan. Heat a medium frying pan over a medium heat and add the bacon to a pan along with the rosemary. Cook until the bacon crisps and then remove and set aside, reserving the fat from the pan. Place the vegetables onto a baking tray. Pour the bacon fat over the vegetables, season with salt and pepper and roast in the oven for 20 minutes or so until soft. Place the vegetables onto a baking tray. Pour the bacon fat over the vegetables, season with salt and pepper and roast in the oven for 20 minutes or so until soft. To make the warm Comté cheese mixture, preheat a grill to medium. Mix all the ingredients together in a bowl, spoon into 2 small oven-proof dish and place under a medium grill until bubbling. To make the warm Comté cheese mixture, preheat a grill to medium. Mix all the ingredients together in a bowl, spoon into 2 small oven-proof dish and place under a medium grill until bubbling. To serve, scatter some croûtons and the roasted vegetables over the cheese and top with the watercress and crisp bacon. To serve, scatter some croûtons and the roasted vegetables over the cheese and top with the watercress and crisp bacon."
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} | b6ddf2ceab1928b431bdde916fa93e17909e6c89ffb2082661fc213a035a577b | Fried chicken with pumpkin and sprouts recipe
To make the chicken shake, mix all of the ingredients together in a bowl.To make the fried chicken, put 480ml/17fl oz water and the salt in a saucepan over a high heat and bring to a simmer, stirring to dissolve the salt. Pour into a large heatproof container, pour in 1.4 litres/2½ pints water and leave to cool to room temperature. Add the chicken thighs and drumsticks, cover and chill in the fridge for 1½ hours. Drain and pat the chicken dry with a teatowel or kitchen towel. Whisk the buttermilk, coconut milk, garlic and chicken shake together in a 23x33cm/9x13in baking dish. Submerge the chicken in the marinade, cover, and chill in the fridge overnight. Fill a large saucepan one-third full with peanut oil. Set over a medium–high heat and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, semolina, cornstarch and white pepper into a bowl and mix to combine. Remove the chicken pieces from the marinade, letting any excess marinade drip off. Roll the chicken in the flour mixture, coating it fairly thickly. Place on a wire rack set over a baking sheet. If the coating looks wet, roll in the flour again.Working in batches, fry the chicken until deep brown and it has an internal temperature of 74C when tested with a meat thermometer. This should take about 10 minutes per batch. Keep an eye on the heat to ensure the oil is a stable temperature. Transfer the chicken to drain and cool slightly on the rack set over a baking sheet. Deep-fry the rosemary and add to the chicken. To make the hot honey glaze, heat all of the ingredients in a small saucepan until warmed through. Toss the fried chicken in the hot honey glaze.Meanwhile, to make the pumpkin and Bruseels sprouts, preheat the oven to 200C/180C Fan/Gas 6. Place the pumpkin and sprouts in a roasting tin, drizzle with the olive oil and season with salt. Roast for 30–40 minutes, or until softened and cooked through. Melt the butter in a saucepan and cook until just turning brown. Add the apples, garlic, star anise and 4 tablespoons of water. Cover and cook until the apples are soft. Remove the star anise, add the pumpkin and sprouts, cranberries, parsley and sage and mix well. Season with salt and pepper. Serve the chicken with the pumpkin and Brussels sprouts on warmed plates. To make the chicken shake, mix all of the ingredients together in a bowl. To make the chicken shake, mix all of the ingredients together in a bowl. To make the fried chicken, put 480ml/17fl oz water and the salt in a saucepan over a high heat and bring to a simmer, stirring to dissolve the salt. Pour into a large heatproof container, pour in 1.4 litres/2½ pints water and leave to cool to room temperature. Add the chicken thighs and drumsticks, cover and chill in the fridge for 1½ hours. Drain and pat the chicken dry with a teatowel or kitchen towel. To make the fried chicken, put 480ml/17fl oz water and the salt in a saucepan over a high heat and bring to a simmer, stirring to dissolve the salt. Pour into a large heatproof container, pour in 1.4 litres/2½ pints water and leave to cool to room temperature. Add the chicken thighs and drumsticks, cover and chill in the fridge for 1½ hours. Drain and pat the chicken dry with a teatowel or kitchen towel. Whisk the buttermilk, coconut milk, garlic and chicken shake together in a 23x33cm/9x13in baking dish. Submerge the chicken in the marinade, cover, and chill in the fridge overnight. Whisk the buttermilk, coconut milk, garlic and chicken shake together in a 23x33cm/9x13in baking dish. Submerge the chicken in the marinade, cover, and chill in the fridge overnight. Fill a large saucepan one-third full with peanut oil. Set over a medium–high heat and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fill a large saucepan one-third full with peanut oil. Set over a medium–high heat and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, semolina, cornstarch and white pepper into a bowl and mix to combine. Remove the chicken pieces from the marinade, letting any excess marinade drip off. Roll the chicken in the flour mixture, coating it fairly thickly. Place on a wire rack set over a baking sheet. If the coating looks wet, roll in the flour again. Put the flour, semolina, cornstarch and white pepper into a bowl and mix to combine. Remove the chicken pieces from the marinade, letting any excess marinade drip off. Roll the chicken in the flour mixture, coating it fairly thickly. Place on a wire rack set over a baking sheet. If the coating looks wet, roll in the flour again. Working in batches, fry the chicken until deep brown and it has an internal temperature of 74C when tested with a meat thermometer. This should take about 10 minutes per batch. Keep an eye on the heat to ensure the oil is a stable temperature. Transfer the chicken to drain and cool slightly on the rack set over a baking sheet. Deep-fry the rosemary and add to the chicken. Working in batches, fry the chicken until deep brown and it has an internal temperature of 74C when tested with a meat thermometer. This should take about 10 minutes per batch. Keep an eye on the heat to ensure the oil is a stable temperature. Transfer the chicken to drain and cool slightly on the rack set over a baking sheet. Deep-fry the rosemary and add to the chicken. To make the hot honey glaze, heat all of the ingredients in a small saucepan until warmed through. Toss the fried chicken in the hot honey glaze. To make the hot honey glaze, heat all of the ingredients in a small saucepan until warmed through. Toss the fried chicken in the hot honey glaze. Meanwhile, to make the pumpkin and Bruseels sprouts, preheat the oven to 200C/180C Fan/Gas 6. Place the pumpkin and sprouts in a roasting tin, drizzle with the olive oil and season with salt. Roast for 30–40 minutes, or until softened and cooked through. Meanwhile, to make the pumpkin and Bruseels sprouts, preheat the oven to 200C/180C Fan/Gas 6. Place the pumpkin and sprouts in a roasting tin, drizzle with the olive oil and season with salt. Roast for 30–40 minutes, or until softened and cooked through. Melt the butter in a saucepan and cook until just turning brown. Add the apples, garlic, star anise and 4 tablespoons of water. Cover and cook until the apples are soft. Remove the star anise, add the pumpkin and sprouts, cranberries, parsley and sage and mix well. Season with salt and pepper. Melt the butter in a saucepan and cook until just turning brown. Add the apples, garlic, star anise and 4 tablespoons of water. Cover and cook until the apples are soft. Remove the star anise, add the pumpkin and sprouts, cranberries, parsley and sage and mix well. Season with salt and pepper. Serve the chicken with the pumpkin and Brussels sprouts on warmed plates. Serve the chicken with the pumpkin and Brussels sprouts on warmed plates. | {
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"content": "To make the chicken shake, mix all of the ingredients together in a bowl.To make the fried chicken, put 480ml/17fl oz water and the salt in a saucepan over a high heat and bring to a simmer, stirring to dissolve the salt. Pour into a large heatproof container, pour in 1.4 litres/2½ pints water and leave to cool to room temperature. Add the chicken thighs and drumsticks, cover and chill in the fridge for 1½ hours. Drain and pat the chicken dry with a teatowel or kitchen towel. Whisk the buttermilk, coconut milk, garlic and chicken shake together in a 23x33cm/9x13in baking dish. Submerge the chicken in the marinade, cover, and chill in the fridge overnight. Fill a large saucepan one-third full with peanut oil. Set over a medium–high heat and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, semolina, cornstarch and white pepper into a bowl and mix to combine. Remove the chicken pieces from the marinade, letting any excess marinade drip off. Roll the chicken in the flour mixture, coating it fairly thickly. Place on a wire rack set over a baking sheet. If the coating looks wet, roll in the flour again.Working in batches, fry the chicken until deep brown and it has an internal temperature of 74C when tested with a meat thermometer. This should take about 10 minutes per batch. Keep an eye on the heat to ensure the oil is a stable temperature. Transfer the chicken to drain and cool slightly on the rack set over a baking sheet. Deep-fry the rosemary and add to the chicken. To make the hot honey glaze, heat all of the ingredients in a small saucepan until warmed through. Toss the fried chicken in the hot honey glaze.Meanwhile, to make the pumpkin and Bruseels sprouts, preheat the oven to 200C/180C Fan/Gas 6. Place the pumpkin and sprouts in a roasting tin, drizzle with the olive oil and season with salt. Roast for 30–40 minutes, or until softened and cooked through. Melt the butter in a saucepan and cook until just turning brown. Add the apples, garlic, star anise and 4 tablespoons of water. Cover and cook until the apples are soft. Remove the star anise, add the pumpkin and sprouts, cranberries, parsley and sage and mix well. Season with salt and pepper. Serve the chicken with the pumpkin and Brussels sprouts on warmed plates. To make the chicken shake, mix all of the ingredients together in a bowl. To make the chicken shake, mix all of the ingredients together in a bowl. To make the fried chicken, put 480ml/17fl oz water and the salt in a saucepan over a high heat and bring to a simmer, stirring to dissolve the salt. Pour into a large heatproof container, pour in 1.4 litres/2½ pints water and leave to cool to room temperature. Add the chicken thighs and drumsticks, cover and chill in the fridge for 1½ hours. Drain and pat the chicken dry with a teatowel or kitchen towel. To make the fried chicken, put 480ml/17fl oz water and the salt in a saucepan over a high heat and bring to a simmer, stirring to dissolve the salt. Pour into a large heatproof container, pour in 1.4 litres/2½ pints water and leave to cool to room temperature. Add the chicken thighs and drumsticks, cover and chill in the fridge for 1½ hours. Drain and pat the chicken dry with a teatowel or kitchen towel. Whisk the buttermilk, coconut milk, garlic and chicken shake together in a 23x33cm/9x13in baking dish. Submerge the chicken in the marinade, cover, and chill in the fridge overnight. Whisk the buttermilk, coconut milk, garlic and chicken shake together in a 23x33cm/9x13in baking dish. Submerge the chicken in the marinade, cover, and chill in the fridge overnight. Fill a large saucepan one-third full with peanut oil. Set over a medium–high heat and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fill a large saucepan one-third full with peanut oil. Set over a medium–high heat and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, semolina, cornstarch and white pepper into a bowl and mix to combine. Remove the chicken pieces from the marinade, letting any excess marinade drip off. Roll the chicken in the flour mixture, coating it fairly thickly. Place on a wire rack set over a baking sheet. If the coating looks wet, roll in the flour again. Put the flour, semolina, cornstarch and white pepper into a bowl and mix to combine. Remove the chicken pieces from the marinade, letting any excess marinade drip off. Roll the chicken in the flour mixture, coating it fairly thickly. Place on a wire rack set over a baking sheet. If the coating looks wet, roll in the flour again. Working in batches, fry the chicken until deep brown and it has an internal temperature of 74C when tested with a meat thermometer. This should take about 10 minutes per batch. Keep an eye on the heat to ensure the oil is a stable temperature. Transfer the chicken to drain and cool slightly on the rack set over a baking sheet. Deep-fry the rosemary and add to the chicken. Working in batches, fry the chicken until deep brown and it has an internal temperature of 74C when tested with a meat thermometer. This should take about 10 minutes per batch. Keep an eye on the heat to ensure the oil is a stable temperature. Transfer the chicken to drain and cool slightly on the rack set over a baking sheet. Deep-fry the rosemary and add to the chicken. To make the hot honey glaze, heat all of the ingredients in a small saucepan until warmed through. Toss the fried chicken in the hot honey glaze. To make the hot honey glaze, heat all of the ingredients in a small saucepan until warmed through. Toss the fried chicken in the hot honey glaze. Meanwhile, to make the pumpkin and Bruseels sprouts, preheat the oven to 200C/180C Fan/Gas 6. Place the pumpkin and sprouts in a roasting tin, drizzle with the olive oil and season with salt. Roast for 30–40 minutes, or until softened and cooked through. Meanwhile, to make the pumpkin and Bruseels sprouts, preheat the oven to 200C/180C Fan/Gas 6. Place the pumpkin and sprouts in a roasting tin, drizzle with the olive oil and season with salt. Roast for 30–40 minutes, or until softened and cooked through. Melt the butter in a saucepan and cook until just turning brown. Add the apples, garlic, star anise and 4 tablespoons of water. Cover and cook until the apples are soft. Remove the star anise, add the pumpkin and sprouts, cranberries, parsley and sage and mix well. Season with salt and pepper. Melt the butter in a saucepan and cook until just turning brown. Add the apples, garlic, star anise and 4 tablespoons of water. Cover and cook until the apples are soft. Remove the star anise, add the pumpkin and sprouts, cranberries, parsley and sage and mix well. Season with salt and pepper. Serve the chicken with the pumpkin and Brussels sprouts on warmed plates. Serve the chicken with the pumpkin and Brussels sprouts on warmed plates."
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} | 181813bade2ce58272704b9705b73b7455017cb0ac22f6bb0726ba12bfd18c0d | Winter vegetable curry recipe
An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/winter_vegetable_curry_31507_16x9.jpg Perk up winter vegetable leftovers like cooked carrots, parsnips, roast potatoes and greens, with this fragrant coconut curry. 4 tbsp coconut or olive oil 1 tbsp black mustard seeds 10 fresh or 20 dried curry leaves 150g/5½oz shallots, finely sliced 3 large garlic cloves, finely sliced 40g/1½oz ginger, peeled and finely chopped 30g/1oz fresh coriander, stalks finely sliced, leaves roughly chopped½–1 red chilli, finely sliced 2 tsp ground turmeric 2 x 400ml tins coconut milk150ml/5fl oz vegetable stock or water600g/1lb 5oz cooked seasonal vegetables (such as parsnips, roast potatoes, carrots or squash)200g/7oz cooked greens (such as Brussels sprouts, cavolo nero, chard, spinach or kale)salt and freshly ground black pepper cooked rice or naan breads, to serve 4 tbsp coconut or olive oil 1 tbsp black mustard seeds 10 fresh or 20 dried curry leaves 150g/5½oz shallots, finely sliced 3 large garlic cloves, finely sliced 40g/1½oz ginger, peeled and finely chopped 30g/1oz fresh coriander, stalks finely sliced, leaves roughly chopped ½–1 red chilli, finely sliced 2 tsp ground turmeric 2 x 400ml tins coconut milk 150ml/5fl oz vegetable stock or water 600g/1lb 5oz cooked seasonal vegetables (such as parsnips, roast potatoes, carrots or squash) 200g/7oz cooked greens (such as Brussels sprouts, cavolo nero, chard, spinach or kale) salt and freshly ground black pepper cooked rice or naan breads, to serve Method Using a large pan on a medium heat, warm the oil and add the mustard seeds. Cook until they begin to pop, then add the curry leaves and fry for 30 seconds. Add the shallots, garlic, ginger and coriander stalks, and season with salt and pepper. Cook for about 10 minutes, stirring often, or until the shallots soften. Once softened, add some or all of the chilli (depending on your taste) and turmeric. Cook for a further minute before stirring in the coconut milk and vegetable stock (or water). Bring to a simmer and cook for five minutes to allow all the flavours to develop. Taste and add salt and freshly ground black pepper if needed. Add the vegetables and slowly bring back to a simmer. Cook for five minutes, then take off the heat and stir through the coriander leaves.Serve hot with rice or naan breads to mop up the delicious sauce. Using a large pan on a medium heat, warm the oil and add the mustard seeds. Cook until they begin to pop, then add the curry leaves and fry for 30 seconds. Using a large pan on a medium heat, warm the oil and add the mustard seeds. Cook until they begin to pop, then add the curry leaves and fry for 30 seconds. Add the shallots, garlic, ginger and coriander stalks, and season with salt and pepper. Cook for about 10 minutes, stirring often, or until the shallots soften. Add the shallots, garlic, ginger and coriander stalks, and season with salt and pepper. Cook for about 10 minutes, stirring often, or until the shallots soften. Once softened, add some or all of the chilli (depending on your taste) and turmeric. Cook for a further minute before stirring in the coconut milk and vegetable stock (or water). Bring to a simmer and cook for five minutes to allow all the flavours to develop. Taste and add salt and freshly ground black pepper if needed. Once softened, add some or all of the chilli (depending on your taste) and turmeric. Cook for a further minute before stirring in the coconut milk and vegetable stock (or water). Bring to a simmer and cook for five minutes to allow all the flavours to develop. Taste and add salt and freshly ground black pepper if needed. Add the vegetables and slowly bring back to a simmer. Cook for five minutes, then take off the heat and stir through the coriander leaves. Add the vegetables and slowly bring back to a simmer. Cook for five minutes, then take off the heat and stir through the coriander leaves. Serve hot with rice or naan breads to mop up the delicious sauce. Serve hot with rice or naan breads to mop up the delicious sauce. | {
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"title": "Winter vegetable curry recipe",
"content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/winter_vegetable_curry_31507_16x9.jpg Perk up winter vegetable leftovers like cooked carrots, parsnips, roast potatoes and greens, with this fragrant coconut curry. 4 tbsp coconut or olive oil 1 tbsp black mustard seeds 10 fresh or 20 dried curry leaves 150g/5½oz shallots, finely sliced 3 large garlic cloves, finely sliced 40g/1½oz ginger, peeled and finely chopped 30g/1oz fresh coriander, stalks finely sliced, leaves roughly chopped½–1 red chilli, finely sliced 2 tsp ground turmeric 2 x 400ml tins coconut milk150ml/5fl oz vegetable stock or water600g/1lb 5oz cooked seasonal vegetables (such as parsnips, roast potatoes, carrots or squash)200g/7oz cooked greens (such as Brussels sprouts, cavolo nero, chard, spinach or kale)salt and freshly ground black pepper cooked rice or naan breads, to serve 4 tbsp coconut or olive oil 1 tbsp black mustard seeds 10 fresh or 20 dried curry leaves 150g/5½oz shallots, finely sliced 3 large garlic cloves, finely sliced 40g/1½oz ginger, peeled and finely chopped 30g/1oz fresh coriander, stalks finely sliced, leaves roughly chopped ½–1 red chilli, finely sliced 2 tsp ground turmeric 2 x 400ml tins coconut milk 150ml/5fl oz vegetable stock or water 600g/1lb 5oz cooked seasonal vegetables (such as parsnips, roast potatoes, carrots or squash) 200g/7oz cooked greens (such as Brussels sprouts, cavolo nero, chard, spinach or kale) salt and freshly ground black pepper cooked rice or naan breads, to serve Method Using a large pan on a medium heat, warm the oil and add the mustard seeds. Cook until they begin to pop, then add the curry leaves and fry for 30 seconds. Add the shallots, garlic, ginger and coriander stalks, and season with salt and pepper. Cook for about 10 minutes, stirring often, or until the shallots soften. Once softened, add some or all of the chilli (depending on your taste) and turmeric. Cook for a further minute before stirring in the coconut milk and vegetable stock (or water). Bring to a simmer and cook for five minutes to allow all the flavours to develop. Taste and add salt and freshly ground black pepper if needed. Add the vegetables and slowly bring back to a simmer. Cook for five minutes, then take off the heat and stir through the coriander leaves.Serve hot with rice or naan breads to mop up the delicious sauce. Using a large pan on a medium heat, warm the oil and add the mustard seeds. Cook until they begin to pop, then add the curry leaves and fry for 30 seconds. Using a large pan on a medium heat, warm the oil and add the mustard seeds. Cook until they begin to pop, then add the curry leaves and fry for 30 seconds. Add the shallots, garlic, ginger and coriander stalks, and season with salt and pepper. Cook for about 10 minutes, stirring often, or until the shallots soften. Add the shallots, garlic, ginger and coriander stalks, and season with salt and pepper. Cook for about 10 minutes, stirring often, or until the shallots soften. Once softened, add some or all of the chilli (depending on your taste) and turmeric. Cook for a further minute before stirring in the coconut milk and vegetable stock (or water). Bring to a simmer and cook for five minutes to allow all the flavours to develop. Taste and add salt and freshly ground black pepper if needed. Once softened, add some or all of the chilli (depending on your taste) and turmeric. Cook for a further minute before stirring in the coconut milk and vegetable stock (or water). Bring to a simmer and cook for five minutes to allow all the flavours to develop. Taste and add salt and freshly ground black pepper if needed. Add the vegetables and slowly bring back to a simmer. Cook for five minutes, then take off the heat and stir through the coriander leaves. Add the vegetables and slowly bring back to a simmer. Cook for five minutes, then take off the heat and stir through the coriander leaves. Serve hot with rice or naan breads to mop up the delicious sauce. Serve hot with rice or naan breads to mop up the delicious sauce."
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} | 1918ee6e34a6109027d907bf115aad3b1aceedd55c96976cc7e22ffe2ae72b0c | Vegan mac and cheese 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_mac_and_cheese_32466_16x9.jpg Comfort food at its best, this creamy and indulgent vegan mac and cheese is a pure crowd pleaser. You could also use truffle oil instead of olive oil for a luxuriously fragrant sauce. Each serving provides 490kcal, 10g protein, 58g carbohydrate (of which 2g sugars), 23g fat (of which 8g saturates), 5g fibre and 2.1g salt. 250g/9oz vegan dried macaronipinch salt 250g/9oz vegan dried macaroni pinch salt 5 tbsp olive oil400ml/14fl oz oat milk 1 tbsp nutritional yeast (optional)4 garlic cloves, chopped, or 1½ tsp garlic powder¼ tsp cracked black pepper½ tsp salt1 tsp smoked paprika¼ tsp Dijon mustard2 tbsp cornflour120g/4oz vegan cheese, grated 5 tbsp olive oil 400ml/14fl oz oat milk 1 tbsp nutritional yeast (optional) 4 garlic cloves, chopped, or 1½ tsp garlic powder ¼ tsp cracked black pepper ½ tsp salt 1 tsp smoked paprika ¼ tsp Dijon mustard 2 tbsp cornflour 120g/4oz vegan cheese, grated ½ tsp olive oil 1 garlic clove, finely chopped4 Brussels sprouts, trimmed and finely slicedpinch salt ½ tsp olive oil 1 garlic clove, finely chopped 4 Brussels sprouts, trimmed and finely sliced pinch salt Method Bring a large pan of salted water to the boil. Add the macaroni and cook until just al dente.To make the sauce, put all the ingredients apart from the vegan cheese into a bowl or blender and whisk or blend until smooth. Tip into a large pan over a low–medium heat. Add 100g/3½oz vegan cheese and cook until melted – but be careful not to bring it to a simmer.Preheat the grill to medium–high. Drain the pasta, then add to the cheese sauce and mix until coated. Tip into a 30cm/12in oval baking dish and top with the remaining 20g/½oz vegan cheese. Grill for 5–10 minutes, or until golden. If making the topping, heat the oil in a heavy-based pan. Add the garlic, sprouts and a pinch of salt and fry for 5 minutes. Scatter the topping over the mac and cheese before serving. Bring a large pan of salted water to the boil. Add the macaroni and cook until just al dente. Bring a large pan of salted water to the boil. Add the macaroni and cook until just al dente. To make the sauce, put all the ingredients apart from the vegan cheese into a bowl or blender and whisk or blend until smooth. Tip into a large pan over a low–medium heat. Add 100g/3½oz vegan cheese and cook until melted – but be careful not to bring it to a simmer. To make the sauce, put all the ingredients apart from the vegan cheese into a bowl or blender and whisk or blend until smooth. Tip into a large pan over a low–medium heat. Add 100g/3½oz vegan cheese and cook until melted – but be careful not to bring it to a simmer. Preheat the grill to medium–high. Drain the pasta, then add to the cheese sauce and mix until coated. Tip into a 30cm/12in oval baking dish and top with the remaining 20g/½oz vegan cheese. Grill for 5–10 minutes, or until golden. Preheat the grill to medium–high. Drain the pasta, then add to the cheese sauce and mix until coated. Tip into a 30cm/12in oval baking dish and top with the remaining 20g/½oz vegan cheese. Grill for 5–10 minutes, or until golden. If making the topping, heat the oil in a heavy-based pan. Add the garlic, sprouts and a pinch of salt and fry for 5 minutes. Scatter the topping over the mac and cheese before serving. If making the topping, heat the oil in a heavy-based pan. Add the garlic, sprouts and a pinch of salt and fry for 5 minutes. Scatter the topping over the mac and cheese before serving. Recipe tips If you don't use it already, nutritional yeast is a "cheesy" substitute. It often comes in flakes, which makes it brilliant to stir into warm sauces like this one. It creates a luxurious, tangy, silky sauce. It is also a vegan source of Vitamin B12. | {
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"title": "Vegan mac and cheese 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_mac_and_cheese_32466_16x9.jpg Comfort food at its best, this creamy and indulgent vegan mac and cheese is a pure crowd pleaser. You could also use truffle oil instead of olive oil for a luxuriously fragrant sauce. Each serving provides 490kcal, 10g protein, 58g carbohydrate (of which 2g sugars), 23g fat (of which 8g saturates), 5g fibre and 2.1g salt. 250g/9oz vegan dried macaronipinch salt 250g/9oz vegan dried macaroni pinch salt 5 tbsp olive oil400ml/14fl oz oat milk 1 tbsp nutritional yeast (optional)4 garlic cloves, chopped, or 1½ tsp garlic powder¼ tsp cracked black pepper½ tsp salt1 tsp smoked paprika¼ tsp Dijon mustard2 tbsp cornflour120g/4oz vegan cheese, grated 5 tbsp olive oil 400ml/14fl oz oat milk 1 tbsp nutritional yeast (optional) 4 garlic cloves, chopped, or 1½ tsp garlic powder ¼ tsp cracked black pepper ½ tsp salt 1 tsp smoked paprika ¼ tsp Dijon mustard 2 tbsp cornflour 120g/4oz vegan cheese, grated ½ tsp olive oil 1 garlic clove, finely chopped4 Brussels sprouts, trimmed and finely slicedpinch salt ½ tsp olive oil 1 garlic clove, finely chopped 4 Brussels sprouts, trimmed and finely sliced pinch salt Method Bring a large pan of salted water to the boil. Add the macaroni and cook until just al dente.To make the sauce, put all the ingredients apart from the vegan cheese into a bowl or blender and whisk or blend until smooth. Tip into a large pan over a low–medium heat. Add 100g/3½oz vegan cheese and cook until melted – but be careful not to bring it to a simmer.Preheat the grill to medium–high. Drain the pasta, then add to the cheese sauce and mix until coated. Tip into a 30cm/12in oval baking dish and top with the remaining 20g/½oz vegan cheese. Grill for 5–10 minutes, or until golden. If making the topping, heat the oil in a heavy-based pan. Add the garlic, sprouts and a pinch of salt and fry for 5 minutes. Scatter the topping over the mac and cheese before serving. Bring a large pan of salted water to the boil. Add the macaroni and cook until just al dente. Bring a large pan of salted water to the boil. Add the macaroni and cook until just al dente. To make the sauce, put all the ingredients apart from the vegan cheese into a bowl or blender and whisk or blend until smooth. Tip into a large pan over a low–medium heat. Add 100g/3½oz vegan cheese and cook until melted – but be careful not to bring it to a simmer. To make the sauce, put all the ingredients apart from the vegan cheese into a bowl or blender and whisk or blend until smooth. Tip into a large pan over a low–medium heat. Add 100g/3½oz vegan cheese and cook until melted – but be careful not to bring it to a simmer. Preheat the grill to medium–high. Drain the pasta, then add to the cheese sauce and mix until coated. Tip into a 30cm/12in oval baking dish and top with the remaining 20g/½oz vegan cheese. Grill for 5–10 minutes, or until golden. Preheat the grill to medium–high. Drain the pasta, then add to the cheese sauce and mix until coated. Tip into a 30cm/12in oval baking dish and top with the remaining 20g/½oz vegan cheese. Grill for 5–10 minutes, or until golden. If making the topping, heat the oil in a heavy-based pan. Add the garlic, sprouts and a pinch of salt and fry for 5 minutes. Scatter the topping over the mac and cheese before serving. If making the topping, heat the oil in a heavy-based pan. Add the garlic, sprouts and a pinch of salt and fry for 5 minutes. Scatter the topping over the mac and cheese before serving. Recipe tips If you don't use it already, nutritional yeast is a \"cheesy\" substitute. It often comes in flakes, which makes it brilliant to stir into warm sauces like this one. It creates a luxurious, tangy, silky sauce. It is also a vegan source of Vitamin B12."
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} | 63e98053dbb178d5de2d8fc9300c993a7bdd397c61ebf127a96354885462dc82 | Stuffed and roasted guinea fowl recipe
An average of 5.0 out of 5 stars from 5 ratings A delicious meal for 4 which would make a great alternative Christmas dinner with the creamy chestnut sprouts. 4 tbsp olive oil2 shallots, finely chopped2 garlic cloves, finely chopped1 handful chestnut mushrooms, finely chopped1 tsp chopped fresh thyme leaves100g/3½oz baby spinach12 very thin slices smoked pancetta1 whole guinea fowl, legs removed and boned (crown left whole)40g/1½oz unsalted buttersalt and freshly ground black pepper 4 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 handful chestnut mushrooms, finely chopped 1 tsp chopped fresh thyme leaves 100g/3½oz baby spinach 12 very thin slices smoked pancetta 1 whole guinea fowl, legs removed and boned (crown left whole) 40g/1½oz unsalted butter salt and freshly ground black pepper 25g/1oz butter 150g/5½oz Brussels sprouts, thinly sliced on a mandoline2 tbsp roughly chopped chestnuts 1 red apple, peeled and finely chopped50ml/2fl oz Madeira 100ml/3½fl oz chicken stock 50ml/2fl oz double cream 25g/1oz butter 150g/5½oz Brussels sprouts, thinly sliced on a mandoline 2 tbsp roughly chopped chestnuts 1 red apple, peeled and finely chopped 50ml/2fl oz Madeira 100ml/3½fl oz chicken stock 50ml/2fl oz double cream Method To make the stuffed and roasted guinea fowl, heat 2 tablespoons of the olive oil in a frying pan and fry the shallots, garlic, mushrooms and thyme together and stir in the spinach. Season with salt and freshly ground black pepper and cool. Lay the pancetta strips on a piece of baking paper laid on top of a piece of kitchen foil and put the 2 boned guinea fowl legs together slightly overlapping, with pancetta overhanging. Season the guinea fowl with salt and freshly ground black pepper and lay the filling down the middle. Pull the pancetta around the guinea fowl to wrap it up like a fat sausage. Tie with kitchen string and place on a large plate or tray in the fridge for a few hours.Preheat the oven to 200C/180C Fan/Gas 6Place the guinea fowl crown onto a baking tray and season with salt and pepper. Roast for 25–30 minutes, or until cooked through.Heat the remaining olive oil in an ovenproof frying pan over a high heat and add the butter. Fry the rolled guinea fowl seam-side down, basting it to colour all over. Transfer to the oven for 20 minutes, or until golden-brown and cooked through, basting occasionally with more oil and butter.Leave the crown and rolled legs to rest, covered, in a warm place before slicing. To make the Brussels sprouts, heat the butter in a saucepan and fry the sliced sprouts over a medium heat. Add the chestnuts and apple, then pour in the Madeira and stock, simmer for 5 minutes, then add the cream. Season with salt and freshly ground black pepper.To serve, carve the guinea fowl crown and rolled legs and serve with the Brussels sprouts. To make the stuffed and roasted guinea fowl, heat 2 tablespoons of the olive oil in a frying pan and fry the shallots, garlic, mushrooms and thyme together and stir in the spinach. Season with salt and freshly ground black pepper and cool. To make the stuffed and roasted guinea fowl, heat 2 tablespoons of the olive oil in a frying pan and fry the shallots, garlic, mushrooms and thyme together and stir in the spinach. Season with salt and freshly ground black pepper and cool. Lay the pancetta strips on a piece of baking paper laid on top of a piece of kitchen foil and put the 2 boned guinea fowl legs together slightly overlapping, with pancetta overhanging. Season the guinea fowl with salt and freshly ground black pepper and lay the filling down the middle. Pull the pancetta around the guinea fowl to wrap it up like a fat sausage. Tie with kitchen string and place on a large plate or tray in the fridge for a few hours. Lay the pancetta strips on a piece of baking paper laid on top of a piece of kitchen foil and put the 2 boned guinea fowl legs together slightly overlapping, with pancetta overhanging. Season the guinea fowl with salt and freshly ground black pepper and lay the filling down the middle. Pull the pancetta around the guinea fowl to wrap it up like a fat sausage. Tie with kitchen string and place on a large plate or tray in the fridge for a few hours. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Place the guinea fowl crown onto a baking tray and season with salt and pepper. Roast for 25–30 minutes, or until cooked through. Place the guinea fowl crown onto a baking tray and season with salt and pepper. Roast for 25–30 minutes, or until cooked through. Heat the remaining olive oil in an ovenproof frying pan over a high heat and add the butter. Fry the rolled guinea fowl seam-side down, basting it to colour all over. Transfer to the oven for 20 minutes, or until golden-brown and cooked through, basting occasionally with more oil and butter. Heat the remaining olive oil in an ovenproof frying pan over a high heat and add the butter. Fry the rolled guinea fowl seam-side down, basting it to colour all over. Transfer to the oven for 20 minutes, or until golden-brown and cooked through, basting occasionally with more oil and butter. Leave the crown and rolled legs to rest, covered, in a warm place before slicing. Leave the crown and rolled legs to rest, covered, in a warm place before slicing. To make the Brussels sprouts, heat the butter in a saucepan and fry the sliced sprouts over a medium heat. Add the chestnuts and apple, then pour in the Madeira and stock, simmer for 5 minutes, then add the cream. Season with salt and freshly ground black pepper. To make the Brussels sprouts, heat the butter in a saucepan and fry the sliced sprouts over a medium heat. Add the chestnuts and apple, then pour in the Madeira and stock, simmer for 5 minutes, then add the cream. Season with salt and freshly ground black pepper. To serve, carve the guinea fowl crown and rolled legs and serve with the Brussels sprouts. To serve, carve the guinea fowl crown and rolled legs and serve with the Brussels sprouts. | {
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"title": "Stuffed and roasted guinea fowl recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings A delicious meal for 4 which would make a great alternative Christmas dinner with the creamy chestnut sprouts. 4 tbsp olive oil2 shallots, finely chopped2 garlic cloves, finely chopped1 handful chestnut mushrooms, finely chopped1 tsp chopped fresh thyme leaves100g/3½oz baby spinach12 very thin slices smoked pancetta1 whole guinea fowl, legs removed and boned (crown left whole)40g/1½oz unsalted buttersalt and freshly ground black pepper 4 tbsp olive oil 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 handful chestnut mushrooms, finely chopped 1 tsp chopped fresh thyme leaves 100g/3½oz baby spinach 12 very thin slices smoked pancetta 1 whole guinea fowl, legs removed and boned (crown left whole) 40g/1½oz unsalted butter salt and freshly ground black pepper 25g/1oz butter 150g/5½oz Brussels sprouts, thinly sliced on a mandoline2 tbsp roughly chopped chestnuts 1 red apple, peeled and finely chopped50ml/2fl oz Madeira 100ml/3½fl oz chicken stock 50ml/2fl oz double cream 25g/1oz butter 150g/5½oz Brussels sprouts, thinly sliced on a mandoline 2 tbsp roughly chopped chestnuts 1 red apple, peeled and finely chopped 50ml/2fl oz Madeira 100ml/3½fl oz chicken stock 50ml/2fl oz double cream Method To make the stuffed and roasted guinea fowl, heat 2 tablespoons of the olive oil in a frying pan and fry the shallots, garlic, mushrooms and thyme together and stir in the spinach. Season with salt and freshly ground black pepper and cool. Lay the pancetta strips on a piece of baking paper laid on top of a piece of kitchen foil and put the 2 boned guinea fowl legs together slightly overlapping, with pancetta overhanging. Season the guinea fowl with salt and freshly ground black pepper and lay the filling down the middle. Pull the pancetta around the guinea fowl to wrap it up like a fat sausage. Tie with kitchen string and place on a large plate or tray in the fridge for a few hours.Preheat the oven to 200C/180C Fan/Gas 6Place the guinea fowl crown onto a baking tray and season with salt and pepper. Roast for 25–30 minutes, or until cooked through.Heat the remaining olive oil in an ovenproof frying pan over a high heat and add the butter. Fry the rolled guinea fowl seam-side down, basting it to colour all over. Transfer to the oven for 20 minutes, or until golden-brown and cooked through, basting occasionally with more oil and butter.Leave the crown and rolled legs to rest, covered, in a warm place before slicing. To make the Brussels sprouts, heat the butter in a saucepan and fry the sliced sprouts over a medium heat. Add the chestnuts and apple, then pour in the Madeira and stock, simmer for 5 minutes, then add the cream. Season with salt and freshly ground black pepper.To serve, carve the guinea fowl crown and rolled legs and serve with the Brussels sprouts. To make the stuffed and roasted guinea fowl, heat 2 tablespoons of the olive oil in a frying pan and fry the shallots, garlic, mushrooms and thyme together and stir in the spinach. Season with salt and freshly ground black pepper and cool. To make the stuffed and roasted guinea fowl, heat 2 tablespoons of the olive oil in a frying pan and fry the shallots, garlic, mushrooms and thyme together and stir in the spinach. Season with salt and freshly ground black pepper and cool. Lay the pancetta strips on a piece of baking paper laid on top of a piece of kitchen foil and put the 2 boned guinea fowl legs together slightly overlapping, with pancetta overhanging. Season the guinea fowl with salt and freshly ground black pepper and lay the filling down the middle. Pull the pancetta around the guinea fowl to wrap it up like a fat sausage. Tie with kitchen string and place on a large plate or tray in the fridge for a few hours. Lay the pancetta strips on a piece of baking paper laid on top of a piece of kitchen foil and put the 2 boned guinea fowl legs together slightly overlapping, with pancetta overhanging. Season the guinea fowl with salt and freshly ground black pepper and lay the filling down the middle. Pull the pancetta around the guinea fowl to wrap it up like a fat sausage. Tie with kitchen string and place on a large plate or tray in the fridge for a few hours. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Place the guinea fowl crown onto a baking tray and season with salt and pepper. Roast for 25–30 minutes, or until cooked through. Place the guinea fowl crown onto a baking tray and season with salt and pepper. Roast for 25–30 minutes, or until cooked through. Heat the remaining olive oil in an ovenproof frying pan over a high heat and add the butter. Fry the rolled guinea fowl seam-side down, basting it to colour all over. Transfer to the oven for 20 minutes, or until golden-brown and cooked through, basting occasionally with more oil and butter. Heat the remaining olive oil in an ovenproof frying pan over a high heat and add the butter. Fry the rolled guinea fowl seam-side down, basting it to colour all over. Transfer to the oven for 20 minutes, or until golden-brown and cooked through, basting occasionally with more oil and butter. Leave the crown and rolled legs to rest, covered, in a warm place before slicing. Leave the crown and rolled legs to rest, covered, in a warm place before slicing. To make the Brussels sprouts, heat the butter in a saucepan and fry the sliced sprouts over a medium heat. Add the chestnuts and apple, then pour in the Madeira and stock, simmer for 5 minutes, then add the cream. Season with salt and freshly ground black pepper. To make the Brussels sprouts, heat the butter in a saucepan and fry the sliced sprouts over a medium heat. Add the chestnuts and apple, then pour in the Madeira and stock, simmer for 5 minutes, then add the cream. Season with salt and freshly ground black pepper. To serve, carve the guinea fowl crown and rolled legs and serve with the Brussels sprouts. To serve, carve the guinea fowl crown and rolled legs and serve with the Brussels sprouts."
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} | 7a2b3d921efcc7ab1caff92ab5be2e6beb10eea790917d6215dc33b6c46cf644 | Stilton and butternut squash quiche recipe
Preheat the oven to 200C/180C Fan/Gas 6. Toss the squash in a bowl with the oil, a pinch of salt and black pepper. Spread out on a baking tray and roast for 30 minutes, or until golden-brown, turning once. Set aside to cool.Roll out the pastry on a floured work surface, roughly 3mm thick, and transfer it to a 24cm/9½in quiche tin. When lining, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Line the pastry case with baking parchment, fill with baking beans and cook for 30-35 minutes. Remove the beans and paper, and cook for a further 10 minutes, or until the pastry is golden-brown. Increase the oven temperature to 180C/160 Fan/Gas 4. Spread the squash over the pastry base, dot the Stilton between, and sprinkle the membrillo all over. Place the eggs, cream and crème fraîche in a mixing bowl with a pinch of salt and some black pepper. Whisk together and pour over the squash, leaving some of the filling exposed. Place in the oven for about 40 minutes, or until the egg mixture has set. Leave to rest, then remove from the tin and keep warm or allow to cool to room temperature.Meanwhile for the pomelo, place the sugar, cinnamon and star anise in a small saucepan with 100ml/3½fl oz of water and bring to a light simmer. Cook for 1 minute, stirring until the sugar dissolves. Remove from the heat, stir in 1 tablespoon of the lemon juice and set aside to cool.Peel the thick skin off the pomelo. Segment the fruit, making sure to remove all the white membrane. Break into bite sized pieces and put in a shallow bowl. Pour the sugar syrup over the pomelo and leave to marinate for at least an hour, stirring occasionally. Remove the cinnamon and star anise and strain the pomelo reserving the juices. For the sprouts, increase the oven to 220C/200C Fan/ Gas Mark 7. Halve the sprouts lengthways and cut the shallots so that they are similar size to the sprouts. Put in a baking tray with 3 tablespoons of the oil, ½ tablespoon of salt and some black pepper. Roast for about 20 minutes, or until the sprouts are golden brown but still retain a bite. Set aside to cool. Just before serving, put the shallots, sprouts, pomelo and coriander in a large mixing bowl. Add the remaining olive oil and lemon juice, plus 1 tablespoon of the reserved pomelo syrup and ¼ tablespoon of salt. Gently mix, season to taste, you may wish to add another tablespoon of the pomelo syrup.Slice the quiche and serve alongside the Brussels sprouts. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the squash in a bowl with the oil, a pinch of salt and black pepper. Spread out on a baking tray and roast for 30 minutes, or until golden-brown, turning once. Set aside to cool. Toss the squash in a bowl with the oil, a pinch of salt and black pepper. Spread out on a baking tray and roast for 30 minutes, or until golden-brown, turning once. Set aside to cool. Roll out the pastry on a floured work surface, roughly 3mm thick, and transfer it to a 24cm/9½in quiche tin. When lining, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes. Roll out the pastry on a floured work surface, roughly 3mm thick, and transfer it to a 24cm/9½in quiche tin. When lining, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Line the pastry case with baking parchment, fill with baking beans and cook for 30-35 minutes. Remove the beans and paper, and cook for a further 10 minutes, or until the pastry is golden-brown. Increase the oven temperature to 180C/160 Fan/Gas 4. Reduce the oven temperature to 160C/140C Fan/Gas 3. Line the pastry case with baking parchment, fill with baking beans and cook for 30-35 minutes. Remove the beans and paper, and cook for a further 10 minutes, or until the pastry is golden-brown. Increase the oven temperature to 180C/160 Fan/Gas 4. Spread the squash over the pastry base, dot the Stilton between, and sprinkle the membrillo all over. Spread the squash over the pastry base, dot the Stilton between, and sprinkle the membrillo all over. Place the eggs, cream and crème fraîche in a mixing bowl with a pinch of salt and some black pepper. Whisk together and pour over the squash, leaving some of the filling exposed. Place in the oven for about 40 minutes, or until the egg mixture has set. Leave to rest, then remove from the tin and keep warm or allow to cool to room temperature. Place the eggs, cream and crème fraîche in a mixing bowl with a pinch of salt and some black pepper. Whisk together and pour over the squash, leaving some of the filling exposed. Place in the oven for about 40 minutes, or until the egg mixture has set. Leave to rest, then remove from the tin and keep warm or allow to cool to room temperature. Meanwhile for the pomelo, place the sugar, cinnamon and star anise in a small saucepan with 100ml/3½fl oz of water and bring to a light simmer. Cook for 1 minute, stirring until the sugar dissolves. Remove from the heat, stir in 1 tablespoon of the lemon juice and set aside to cool. Meanwhile for the pomelo, place the sugar, cinnamon and star anise in a small saucepan with 100ml/3½fl oz of water and bring to a light simmer. Cook for 1 minute, stirring until the sugar dissolves. Remove from the heat, stir in 1 tablespoon of the lemon juice and set aside to cool. Peel the thick skin off the pomelo. Segment the fruit, making sure to remove all the white membrane. Break into bite sized pieces and put in a shallow bowl. Pour the sugar syrup over the pomelo and leave to marinate for at least an hour, stirring occasionally. Remove the cinnamon and star anise and strain the pomelo reserving the juices. Peel the thick skin off the pomelo. Segment the fruit, making sure to remove all the white membrane. Break into bite sized pieces and put in a shallow bowl. Pour the sugar syrup over the pomelo and leave to marinate for at least an hour, stirring occasionally. Remove the cinnamon and star anise and strain the pomelo reserving the juices. For the sprouts, increase the oven to 220C/200C Fan/ Gas Mark 7. Halve the sprouts lengthways and cut the shallots so that they are similar size to the sprouts. Put in a baking tray with 3 tablespoons of the oil, ½ tablespoon of salt and some black pepper. Roast for about 20 minutes, or until the sprouts are golden brown but still retain a bite. Set aside to cool. For the sprouts, increase the oven to 220C/200C Fan/ Gas Mark 7. Halve the sprouts lengthways and cut the shallots so that they are similar size to the sprouts. Put in a baking tray with 3 tablespoons of the oil, ½ tablespoon of salt and some black pepper. Roast for about 20 minutes, or until the sprouts are golden brown but still retain a bite. Set aside to cool. Just before serving, put the shallots, sprouts, pomelo and coriander in a large mixing bowl. Add the remaining olive oil and lemon juice, plus 1 tablespoon of the reserved pomelo syrup and ¼ tablespoon of salt. Gently mix, season to taste, you may wish to add another tablespoon of the pomelo syrup. Just before serving, put the shallots, sprouts, pomelo and coriander in a large mixing bowl. Add the remaining olive oil and lemon juice, plus 1 tablespoon of the reserved pomelo syrup and ¼ tablespoon of salt. Gently mix, season to taste, you may wish to add another tablespoon of the pomelo syrup. Slice the quiche and serve alongside the Brussels sprouts. Slice the quiche and serve alongside the Brussels sprouts. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Stilton and butternut squash quiche recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Toss the squash in a bowl with the oil, a pinch of salt and black pepper. Spread out on a baking tray and roast for 30 minutes, or until golden-brown, turning once. Set aside to cool.Roll out the pastry on a floured work surface, roughly 3mm thick, and transfer it to a 24cm/9½in quiche tin. When lining, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Line the pastry case with baking parchment, fill with baking beans and cook for 30-35 minutes. Remove the beans and paper, and cook for a further 10 minutes, or until the pastry is golden-brown. Increase the oven temperature to 180C/160 Fan/Gas 4. Spread the squash over the pastry base, dot the Stilton between, and sprinkle the membrillo all over. Place the eggs, cream and crème fraîche in a mixing bowl with a pinch of salt and some black pepper. Whisk together and pour over the squash, leaving some of the filling exposed. Place in the oven for about 40 minutes, or until the egg mixture has set. Leave to rest, then remove from the tin and keep warm or allow to cool to room temperature.Meanwhile for the pomelo, place the sugar, cinnamon and star anise in a small saucepan with 100ml/3½fl oz of water and bring to a light simmer. Cook for 1 minute, stirring until the sugar dissolves. Remove from the heat, stir in 1 tablespoon of the lemon juice and set aside to cool.Peel the thick skin off the pomelo. Segment the fruit, making sure to remove all the white membrane. Break into bite sized pieces and put in a shallow bowl. Pour the sugar syrup over the pomelo and leave to marinate for at least an hour, stirring occasionally. Remove the cinnamon and star anise and strain the pomelo reserving the juices. For the sprouts, increase the oven to 220C/200C Fan/ Gas Mark 7. Halve the sprouts lengthways and cut the shallots so that they are similar size to the sprouts. Put in a baking tray with 3 tablespoons of the oil, ½ tablespoon of salt and some black pepper. Roast for about 20 minutes, or until the sprouts are golden brown but still retain a bite. Set aside to cool. Just before serving, put the shallots, sprouts, pomelo and coriander in a large mixing bowl. Add the remaining olive oil and lemon juice, plus 1 tablespoon of the reserved pomelo syrup and ¼ tablespoon of salt. Gently mix, season to taste, you may wish to add another tablespoon of the pomelo syrup.Slice the quiche and serve alongside the Brussels sprouts. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the squash in a bowl with the oil, a pinch of salt and black pepper. Spread out on a baking tray and roast for 30 minutes, or until golden-brown, turning once. Set aside to cool. Toss the squash in a bowl with the oil, a pinch of salt and black pepper. Spread out on a baking tray and roast for 30 minutes, or until golden-brown, turning once. Set aside to cool. Roll out the pastry on a floured work surface, roughly 3mm thick, and transfer it to a 24cm/9½in quiche tin. When lining, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes. Roll out the pastry on a floured work surface, roughly 3mm thick, and transfer it to a 24cm/9½in quiche tin. When lining, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill in the fridge for 20 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Line the pastry case with baking parchment, fill with baking beans and cook for 30-35 minutes. Remove the beans and paper, and cook for a further 10 minutes, or until the pastry is golden-brown. Increase the oven temperature to 180C/160 Fan/Gas 4. Reduce the oven temperature to 160C/140C Fan/Gas 3. Line the pastry case with baking parchment, fill with baking beans and cook for 30-35 minutes. Remove the beans and paper, and cook for a further 10 minutes, or until the pastry is golden-brown. Increase the oven temperature to 180C/160 Fan/Gas 4. Spread the squash over the pastry base, dot the Stilton between, and sprinkle the membrillo all over. Spread the squash over the pastry base, dot the Stilton between, and sprinkle the membrillo all over. Place the eggs, cream and crème fraîche in a mixing bowl with a pinch of salt and some black pepper. Whisk together and pour over the squash, leaving some of the filling exposed. Place in the oven for about 40 minutes, or until the egg mixture has set. Leave to rest, then remove from the tin and keep warm or allow to cool to room temperature. Place the eggs, cream and crème fraîche in a mixing bowl with a pinch of salt and some black pepper. Whisk together and pour over the squash, leaving some of the filling exposed. Place in the oven for about 40 minutes, or until the egg mixture has set. Leave to rest, then remove from the tin and keep warm or allow to cool to room temperature. Meanwhile for the pomelo, place the sugar, cinnamon and star anise in a small saucepan with 100ml/3½fl oz of water and bring to a light simmer. Cook for 1 minute, stirring until the sugar dissolves. Remove from the heat, stir in 1 tablespoon of the lemon juice and set aside to cool. Meanwhile for the pomelo, place the sugar, cinnamon and star anise in a small saucepan with 100ml/3½fl oz of water and bring to a light simmer. Cook for 1 minute, stirring until the sugar dissolves. Remove from the heat, stir in 1 tablespoon of the lemon juice and set aside to cool. Peel the thick skin off the pomelo. Segment the fruit, making sure to remove all the white membrane. Break into bite sized pieces and put in a shallow bowl. Pour the sugar syrup over the pomelo and leave to marinate for at least an hour, stirring occasionally. Remove the cinnamon and star anise and strain the pomelo reserving the juices. Peel the thick skin off the pomelo. Segment the fruit, making sure to remove all the white membrane. Break into bite sized pieces and put in a shallow bowl. Pour the sugar syrup over the pomelo and leave to marinate for at least an hour, stirring occasionally. Remove the cinnamon and star anise and strain the pomelo reserving the juices. For the sprouts, increase the oven to 220C/200C Fan/ Gas Mark 7. Halve the sprouts lengthways and cut the shallots so that they are similar size to the sprouts. Put in a baking tray with 3 tablespoons of the oil, ½ tablespoon of salt and some black pepper. Roast for about 20 minutes, or until the sprouts are golden brown but still retain a bite. Set aside to cool. For the sprouts, increase the oven to 220C/200C Fan/ Gas Mark 7. Halve the sprouts lengthways and cut the shallots so that they are similar size to the sprouts. Put in a baking tray with 3 tablespoons of the oil, ½ tablespoon of salt and some black pepper. Roast for about 20 minutes, or until the sprouts are golden brown but still retain a bite. Set aside to cool. Just before serving, put the shallots, sprouts, pomelo and coriander in a large mixing bowl. Add the remaining olive oil and lemon juice, plus 1 tablespoon of the reserved pomelo syrup and ¼ tablespoon of salt. Gently mix, season to taste, you may wish to add another tablespoon of the pomelo syrup. Just before serving, put the shallots, sprouts, pomelo and coriander in a large mixing bowl. Add the remaining olive oil and lemon juice, plus 1 tablespoon of the reserved pomelo syrup and ¼ tablespoon of salt. Gently mix, season to taste, you may wish to add another tablespoon of the pomelo syrup. Slice the quiche and serve alongside the Brussels sprouts. Slice the quiche and serve alongside the Brussels sprouts."
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} | 2e35a51701b3809bdbd1028421f91a0dcb7a79fd1807b925779ba9d6afa5e7d2 | Sprouts with crispy bacon recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamedbrusselssprou_84835_16x9.jpg Sprouts with crispy bacon and beautiful garlicky cream will lure in the most stubborn of sprouts haters. 1 kg/2lb 3¼oz Brussels sprouts, trimmed8 rashers cured bacon, cut into lardons250ml/8¾fl oz double cream 2 garlic cloves, crushed salt and freshly ground black pepper 1 kg/2lb 3¼oz Brussels sprouts, trimmed 8 rashers cured bacon, cut into lardons 250ml/8¾fl oz double cream 2 garlic cloves, crushed salt and freshly ground black pepper Method Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled.Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp. Add the cream and crushed garlic to a small pan and bring to the boil. Stir the sprouts into the crisp bacon; then stir in the hot cream. Season with salt and pepper and serve straightaway. Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled. Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled. Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp. Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp. Add the cream and crushed garlic to a small pan and bring to the boil. Add the cream and crushed garlic to a small pan and bring to the boil. Stir the sprouts into the crisp bacon; then stir in the hot cream. Stir the sprouts into the crisp bacon; then stir in the hot cream. Season with salt and pepper and serve straightaway. Season with salt and pepper and serve straightaway. | {
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"url": "https://www.bbc.co.uk/food/recipes/creamedbrusselssprou_84835",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sprouts with crispy bacon 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/creamedbrusselssprou_84835_16x9.jpg Sprouts with crispy bacon and beautiful garlicky cream will lure in the most stubborn of sprouts haters. 1 kg/2lb 3¼oz Brussels sprouts, trimmed8 rashers cured bacon, cut into lardons250ml/8¾fl oz double cream 2 garlic cloves, crushed salt and freshly ground black pepper 1 kg/2lb 3¼oz Brussels sprouts, trimmed 8 rashers cured bacon, cut into lardons 250ml/8¾fl oz double cream 2 garlic cloves, crushed salt and freshly ground black pepper Method Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled.Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp. Add the cream and crushed garlic to a small pan and bring to the boil. Stir the sprouts into the crisp bacon; then stir in the hot cream. Season with salt and pepper and serve straightaway. Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled. Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled. Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp. Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp. Add the cream and crushed garlic to a small pan and bring to the boil. Add the cream and crushed garlic to a small pan and bring to the boil. Stir the sprouts into the crisp bacon; then stir in the hot cream. Stir the sprouts into the crisp bacon; then stir in the hot cream. Season with salt and pepper and serve straightaway. Season with salt and pepper and serve straightaway."
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} | 90a0b98cf634e515cd682b03cc871cfe0747a573d99809a59de230ef85ae4c5b | Spiced venison skewers recipe
Spiced venison skewers with Brussels sprouts thoran An average of 3.0 out of 5 stars from 2 ratings Don't like Brussels sprouts? Try them stir-fried Keralan-style with these little spiced venison skewers. Equipment: You will need small wooden skewers, larger than cocktail sticks, available in Chinese supermarkets and online. 500g/1lb 2oz venison, cut into 2cm/¾in pieces2 tbsp ginger and garlic paste, or equal amounts of ginger and garlic, finely grated ½ tsp ground turmeric 2 tsp ground coriander 1 tsp ground cumin 1 tsp chilli powder ½ tsp garam masala ½ lemon, juice onlyvegetable oil, for deep-frying 1 large green chilli, finely chopped1 tbsp finely chopped fresh coriander3–4 tbsp plain flour2 free-range eggssalt 500g/1lb 2oz venison, cut into 2cm/¾in pieces 2 tbsp ginger and garlic paste, or equal amounts of ginger and garlic, finely grated ½ tsp ground turmeric 2 tsp ground coriander 1 tsp ground cumin 1 tsp chilli powder ½ tsp garam masala ½ lemon, juice only vegetable oil, for deep-frying 1 large green chilli, finely chopped 1 tbsp finely chopped fresh coriander 3–4 tbsp plain flour 2 free-range eggs salt 1 tbsp vegetable oil1 tsp black mustard seeds ½ tsp cumin seeds10–12 curry leaves, thinly sliced2 medium-sized green chillies, finely chopped1 tsp finely chopped fresh root ginger¼ tsp asafoetida1 small onion, roughly chopped2–3 tbsp grated fresh coconut10–12 Brussels sprouts, shredded1 tbsp finely chopped fresh coriander 1 tbsp vegetable oil 1 tsp black mustard seeds ½ tsp cumin seeds 10–12 curry leaves, thinly sliced 2 medium-sized green chillies, finely chopped 1 tsp finely chopped fresh root ginger ¼ tsp asafoetida 1 small onion, roughly chopped 2–3 tbsp grated fresh coconut 10–12 Brussels sprouts, shredded 1 tbsp finely chopped fresh coriander Method Mix the venison with the ginger and garlic paste, turmeric, ground coriander, ground cumin, chilli powder, garam masala and a tablespoon of lemon juice in a large bowl. Cover and marinate in the fridge for 5–6 hours or more, if possible.Heat 2 tablespoons of oil in a casserole dish over a medium heat. Add the venison when the oil is almost smoking then cook until browned on all sides. Remove from the heat, add the chopped chilli and coriander and check the seasoning. When cool enough to handle thread 4 pieces of venison onto each skewer until all the venison is used up. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Place the flour in a bowl and beat the eggs with a pinch of salt in another. Roll each kebab in the flour, dip it in the egg and deep-fry until golden-brown. Drain on kitchen paper.To make the thoran, heat the oil in a frying pan and add the mustard and cumin seeds. Cook until they begin to pop, then add the curry leaves, ginger, chilli and asafoetida. Stir for a few seconds and add the onions and coconut, stirring, until the coconut gives off a nutty aroma. Add the Brussels sprouts, cover with a tight lid and cook for 1–2 minutes. Take off the lid and cook, for 2 minutes, stirring occasionally, until dry. Stir through the fresh coriander.Serve the kebabs with the Brussels sprout thoran. Mix the venison with the ginger and garlic paste, turmeric, ground coriander, ground cumin, chilli powder, garam masala and a tablespoon of lemon juice in a large bowl. Cover and marinate in the fridge for 5–6 hours or more, if possible. Mix the venison with the ginger and garlic paste, turmeric, ground coriander, ground cumin, chilli powder, garam masala and a tablespoon of lemon juice in a large bowl. Cover and marinate in the fridge for 5–6 hours or more, if possible. Heat 2 tablespoons of oil in a casserole dish over a medium heat. Add the venison when the oil is almost smoking then cook until browned on all sides. Heat 2 tablespoons of oil in a casserole dish over a medium heat. Add the venison when the oil is almost smoking then cook until browned on all sides. Remove from the heat, add the chopped chilli and coriander and check the seasoning. When cool enough to handle thread 4 pieces of venison onto each skewer until all the venison is used up. Remove from the heat, add the chopped chilli and coriander and check the seasoning. When cool enough to handle thread 4 pieces of venison onto each skewer until all the venison is used up. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Place the flour in a bowl and beat the eggs with a pinch of salt in another. Roll each kebab in the flour, dip it in the egg and deep-fry until golden-brown. Drain on kitchen paper. Place the flour in a bowl and beat the eggs with a pinch of salt in another. Roll each kebab in the flour, dip it in the egg and deep-fry until golden-brown. Drain on kitchen paper. To make the thoran, heat the oil in a frying pan and add the mustard and cumin seeds. Cook until they begin to pop, then add the curry leaves, ginger, chilli and asafoetida. Stir for a few seconds and add the onions and coconut, stirring, until the coconut gives off a nutty aroma. To make the thoran, heat the oil in a frying pan and add the mustard and cumin seeds. Cook until they begin to pop, then add the curry leaves, ginger, chilli and asafoetida. Stir for a few seconds and add the onions and coconut, stirring, until the coconut gives off a nutty aroma. Add the Brussels sprouts, cover with a tight lid and cook for 1–2 minutes. Take off the lid and cook, for 2 minutes, stirring occasionally, until dry. Stir through the fresh coriander. Add the Brussels sprouts, cover with a tight lid and cook for 1–2 minutes. Take off the lid and cook, for 2 minutes, stirring occasionally, until dry. Stir through the fresh coriander. Serve the kebabs with the Brussels sprout thoran. Serve the kebabs with the Brussels sprout thoran. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Spiced venison skewers recipe",
"content": "Spiced venison skewers with Brussels sprouts thoran An average of 3.0 out of 5 stars from 2 ratings Don't like Brussels sprouts? Try them stir-fried Keralan-style with these little spiced venison skewers. Equipment: You will need small wooden skewers, larger than cocktail sticks, available in Chinese supermarkets and online. 500g/1lb 2oz venison, cut into 2cm/¾in pieces2 tbsp ginger and garlic paste, or equal amounts of ginger and garlic, finely grated ½ tsp ground turmeric 2 tsp ground coriander 1 tsp ground cumin 1 tsp chilli powder ½ tsp garam masala ½ lemon, juice onlyvegetable oil, for deep-frying 1 large green chilli, finely chopped1 tbsp finely chopped fresh coriander3–4 tbsp plain flour2 free-range eggssalt 500g/1lb 2oz venison, cut into 2cm/¾in pieces 2 tbsp ginger and garlic paste, or equal amounts of ginger and garlic, finely grated ½ tsp ground turmeric 2 tsp ground coriander 1 tsp ground cumin 1 tsp chilli powder ½ tsp garam masala ½ lemon, juice only vegetable oil, for deep-frying 1 large green chilli, finely chopped 1 tbsp finely chopped fresh coriander 3–4 tbsp plain flour 2 free-range eggs salt 1 tbsp vegetable oil1 tsp black mustard seeds ½ tsp cumin seeds10–12 curry leaves, thinly sliced2 medium-sized green chillies, finely chopped1 tsp finely chopped fresh root ginger¼ tsp asafoetida1 small onion, roughly chopped2–3 tbsp grated fresh coconut10–12 Brussels sprouts, shredded1 tbsp finely chopped fresh coriander 1 tbsp vegetable oil 1 tsp black mustard seeds ½ tsp cumin seeds 10–12 curry leaves, thinly sliced 2 medium-sized green chillies, finely chopped 1 tsp finely chopped fresh root ginger ¼ tsp asafoetida 1 small onion, roughly chopped 2–3 tbsp grated fresh coconut 10–12 Brussels sprouts, shredded 1 tbsp finely chopped fresh coriander Method Mix the venison with the ginger and garlic paste, turmeric, ground coriander, ground cumin, chilli powder, garam masala and a tablespoon of lemon juice in a large bowl. Cover and marinate in the fridge for 5–6 hours or more, if possible.Heat 2 tablespoons of oil in a casserole dish over a medium heat. Add the venison when the oil is almost smoking then cook until browned on all sides. Remove from the heat, add the chopped chilli and coriander and check the seasoning. When cool enough to handle thread 4 pieces of venison onto each skewer until all the venison is used up. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Place the flour in a bowl and beat the eggs with a pinch of salt in another. Roll each kebab in the flour, dip it in the egg and deep-fry until golden-brown. Drain on kitchen paper.To make the thoran, heat the oil in a frying pan and add the mustard and cumin seeds. Cook until they begin to pop, then add the curry leaves, ginger, chilli and asafoetida. Stir for a few seconds and add the onions and coconut, stirring, until the coconut gives off a nutty aroma. Add the Brussels sprouts, cover with a tight lid and cook for 1–2 minutes. Take off the lid and cook, for 2 minutes, stirring occasionally, until dry. Stir through the fresh coriander.Serve the kebabs with the Brussels sprout thoran. Mix the venison with the ginger and garlic paste, turmeric, ground coriander, ground cumin, chilli powder, garam masala and a tablespoon of lemon juice in a large bowl. Cover and marinate in the fridge for 5–6 hours or more, if possible. Mix the venison with the ginger and garlic paste, turmeric, ground coriander, ground cumin, chilli powder, garam masala and a tablespoon of lemon juice in a large bowl. Cover and marinate in the fridge for 5–6 hours or more, if possible. Heat 2 tablespoons of oil in a casserole dish over a medium heat. Add the venison when the oil is almost smoking then cook until browned on all sides. Heat 2 tablespoons of oil in a casserole dish over a medium heat. Add the venison when the oil is almost smoking then cook until browned on all sides. Remove from the heat, add the chopped chilli and coriander and check the seasoning. When cool enough to handle thread 4 pieces of venison onto each skewer until all the venison is used up. Remove from the heat, add the chopped chilli and coriander and check the seasoning. When cool enough to handle thread 4 pieces of venison onto each skewer until all the venison is used up. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Place the flour in a bowl and beat the eggs with a pinch of salt in another. Roll each kebab in the flour, dip it in the egg and deep-fry until golden-brown. Drain on kitchen paper. Place the flour in a bowl and beat the eggs with a pinch of salt in another. Roll each kebab in the flour, dip it in the egg and deep-fry until golden-brown. Drain on kitchen paper. To make the thoran, heat the oil in a frying pan and add the mustard and cumin seeds. Cook until they begin to pop, then add the curry leaves, ginger, chilli and asafoetida. Stir for a few seconds and add the onions and coconut, stirring, until the coconut gives off a nutty aroma. To make the thoran, heat the oil in a frying pan and add the mustard and cumin seeds. Cook until they begin to pop, then add the curry leaves, ginger, chilli and asafoetida. Stir for a few seconds and add the onions and coconut, stirring, until the coconut gives off a nutty aroma. Add the Brussels sprouts, cover with a tight lid and cook for 1–2 minutes. Take off the lid and cook, for 2 minutes, stirring occasionally, until dry. Stir through the fresh coriander. Add the Brussels sprouts, cover with a tight lid and cook for 1–2 minutes. Take off the lid and cook, for 2 minutes, stirring occasionally, until dry. Stir through the fresh coriander. Serve the kebabs with the Brussels sprout thoran. Serve the kebabs with the Brussels sprout thoran."
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} | 2c3e9e25c4956727af87bc1423548484558fdd640ebc80cbc3c4567d68c62127 | Sprouts, bacon and almonds recipe
An average of 4.0 out of 5 stars from 1 rating This is a great recipe to convince any doubters that sprouts are worth it – halve them and fry in buttery bacon with toasted almonds. 16 rashers smoked streaky bacon40g/1½oz butter1kg/2lb 4oz Brussels sprouts, sliced in half200g/7oz almonds 16 rashers smoked streaky bacon 40g/1½oz butter 1kg/2lb 4oz Brussels sprouts, sliced in half 200g/7oz almonds Method Cut the bacon into pieces the shape of a postage stamp.Melt the butter over a moderate heat in a large frying pan. Cook the bacon until it starts to crisp.Add the sliced sprouts to the bacon and cook for six minutes so that the cut edge starts to brownAdd the almonds to the pan toast for a further two minutes. Serve. Cut the bacon into pieces the shape of a postage stamp. Cut the bacon into pieces the shape of a postage stamp. Melt the butter over a moderate heat in a large frying pan. Cook the bacon until it starts to crisp. Melt the butter over a moderate heat in a large frying pan. Cook the bacon until it starts to crisp. Add the sliced sprouts to the bacon and cook for six minutes so that the cut edge starts to brown Add the sliced sprouts to the bacon and cook for six minutes so that the cut edge starts to brown Add the almonds to the pan toast for a further two minutes. Serve. Add the almonds to the pan toast for a further two minutes. Serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/sprouts_bacon_and_70811",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sprouts, bacon and almonds recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This is a great recipe to convince any doubters that sprouts are worth it – halve them and fry in buttery bacon with toasted almonds. 16 rashers smoked streaky bacon40g/1½oz butter1kg/2lb 4oz Brussels sprouts, sliced in half200g/7oz almonds 16 rashers smoked streaky bacon 40g/1½oz butter 1kg/2lb 4oz Brussels sprouts, sliced in half 200g/7oz almonds Method Cut the bacon into pieces the shape of a postage stamp.Melt the butter over a moderate heat in a large frying pan. Cook the bacon until it starts to crisp.Add the sliced sprouts to the bacon and cook for six minutes so that the cut edge starts to brownAdd the almonds to the pan toast for a further two minutes. Serve. Cut the bacon into pieces the shape of a postage stamp. Cut the bacon into pieces the shape of a postage stamp. Melt the butter over a moderate heat in a large frying pan. Cook the bacon until it starts to crisp. Melt the butter over a moderate heat in a large frying pan. Cook the bacon until it starts to crisp. Add the sliced sprouts to the bacon and cook for six minutes so that the cut edge starts to brown Add the sliced sprouts to the bacon and cook for six minutes so that the cut edge starts to brown Add the almonds to the pan toast for a further two minutes. Serve. Add the almonds to the pan toast for a further two minutes. Serve."
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} | 84dd831fadf8d430cca8651767860ba7d6f27b0b23c15663d5289497d5f46fb6 | Shredded sprouts with bacon and chestnuts recipe
An average of 5.0 out of 5 stars from 2 ratings Sprouts work brilliantly with bacon and chestnuts at Christmas (or any other time!) They're quick to finish and lovely with or without the breadcrumbs. 2 tbsp olive oil 200g/7oz bacon lardons, or sliced streaky bacon180g/6oz pack ready-to-eat chestnuts, roughly chopped500g/1lb 2oz fresh Brussels sprouts, shredded in a food processor 1 lemon, juice onlysalt and freshly ground black pepper 2 tbsp olive oil 200g/7oz bacon lardons, or sliced streaky bacon 180g/6oz pack ready-to-eat chestnuts, roughly chopped 500g/1lb 2oz fresh Brussels sprouts, shredded in a food processor 1 lemon, juice only salt and freshly ground black pepper large knob of butter or 2 tbsp olive oil100g/3½oz fresh breadcrumbs 1 lemon, zest only large knob of butter or 2 tbsp olive oil 100g/3½oz fresh breadcrumbs 1 lemon, zest only Method Heat 1 tbsp of the oil in a frying pan. Fry the bacon until very crisp and the fat has rendered off. Remove from the heat and stir in the chestnuts. Transfer to a bowl or plastic tub, taking care to include as much of the oil from the pan as possible. Cool, then store in the fridge for up to 3 days.Trim the sprouts to remove any blemished leaves or stalks. Set up a food processor with the shredder attachment and shred the sprouts. Transfer to a food bag, seal and store in the fridge for up to 24 hours.When ready to cook, add the remaining olive oil to a large frying pan or sauté pan (if you’re pan isn’t big enough, cook the sprouts in 2 batches). Add the bacon, chestnuts and any fat and fry for 1-2 minutes. Tip in the sprouts and fry for 3-5 minutes (depending on how crunchy you like your veg), stirring all the time. Add the lemon juice and season with salt and pepper.If making the breadcrumbs, fry them in butter or oil with the lemon zest until golden-brown and crisp (about 3 minutes). Stir into the sprouts and serve immediately. Heat 1 tbsp of the oil in a frying pan. Fry the bacon until very crisp and the fat has rendered off. Remove from the heat and stir in the chestnuts. Transfer to a bowl or plastic tub, taking care to include as much of the oil from the pan as possible. Cool, then store in the fridge for up to 3 days. Heat 1 tbsp of the oil in a frying pan. Fry the bacon until very crisp and the fat has rendered off. Remove from the heat and stir in the chestnuts. Transfer to a bowl or plastic tub, taking care to include as much of the oil from the pan as possible. Cool, then store in the fridge for up to 3 days. Trim the sprouts to remove any blemished leaves or stalks. Set up a food processor with the shredder attachment and shred the sprouts. Transfer to a food bag, seal and store in the fridge for up to 24 hours. Trim the sprouts to remove any blemished leaves or stalks. Set up a food processor with the shredder attachment and shred the sprouts. Transfer to a food bag, seal and store in the fridge for up to 24 hours. When ready to cook, add the remaining olive oil to a large frying pan or sauté pan (if you’re pan isn’t big enough, cook the sprouts in 2 batches). Add the bacon, chestnuts and any fat and fry for 1-2 minutes. Tip in the sprouts and fry for 3-5 minutes (depending on how crunchy you like your veg), stirring all the time. Add the lemon juice and season with salt and pepper. When ready to cook, add the remaining olive oil to a large frying pan or sauté pan (if you’re pan isn’t big enough, cook the sprouts in 2 batches). Add the bacon, chestnuts and any fat and fry for 1-2 minutes. Tip in the sprouts and fry for 3-5 minutes (depending on how crunchy you like your veg), stirring all the time. Add the lemon juice and season with salt and pepper. If making the breadcrumbs, fry them in butter or oil with the lemon zest until golden-brown and crisp (about 3 minutes). Stir into the sprouts and serve immediately. If making the breadcrumbs, fry them in butter or oil with the lemon zest until golden-brown and crisp (about 3 minutes). Stir into the sprouts and serve immediately. Recipe tips It’s really important that fresh sprouts are used because frozen ones are far too mushy. | {
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"title": "Shredded sprouts with bacon and chestnuts recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Sprouts work brilliantly with bacon and chestnuts at Christmas (or any other time!) They're quick to finish and lovely with or without the breadcrumbs. 2 tbsp olive oil 200g/7oz bacon lardons, or sliced streaky bacon180g/6oz pack ready-to-eat chestnuts, roughly chopped500g/1lb 2oz fresh Brussels sprouts, shredded in a food processor 1 lemon, juice onlysalt and freshly ground black pepper 2 tbsp olive oil 200g/7oz bacon lardons, or sliced streaky bacon 180g/6oz pack ready-to-eat chestnuts, roughly chopped 500g/1lb 2oz fresh Brussels sprouts, shredded in a food processor 1 lemon, juice only salt and freshly ground black pepper large knob of butter or 2 tbsp olive oil100g/3½oz fresh breadcrumbs 1 lemon, zest only large knob of butter or 2 tbsp olive oil 100g/3½oz fresh breadcrumbs 1 lemon, zest only Method Heat 1 tbsp of the oil in a frying pan. Fry the bacon until very crisp and the fat has rendered off. Remove from the heat and stir in the chestnuts. Transfer to a bowl or plastic tub, taking care to include as much of the oil from the pan as possible. Cool, then store in the fridge for up to 3 days.Trim the sprouts to remove any blemished leaves or stalks. Set up a food processor with the shredder attachment and shred the sprouts. Transfer to a food bag, seal and store in the fridge for up to 24 hours.When ready to cook, add the remaining olive oil to a large frying pan or sauté pan (if you’re pan isn’t big enough, cook the sprouts in 2 batches). Add the bacon, chestnuts and any fat and fry for 1-2 minutes. Tip in the sprouts and fry for 3-5 minutes (depending on how crunchy you like your veg), stirring all the time. Add the lemon juice and season with salt and pepper.If making the breadcrumbs, fry them in butter or oil with the lemon zest until golden-brown and crisp (about 3 minutes). Stir into the sprouts and serve immediately. Heat 1 tbsp of the oil in a frying pan. Fry the bacon until very crisp and the fat has rendered off. Remove from the heat and stir in the chestnuts. Transfer to a bowl or plastic tub, taking care to include as much of the oil from the pan as possible. Cool, then store in the fridge for up to 3 days. Heat 1 tbsp of the oil in a frying pan. Fry the bacon until very crisp and the fat has rendered off. Remove from the heat and stir in the chestnuts. Transfer to a bowl or plastic tub, taking care to include as much of the oil from the pan as possible. Cool, then store in the fridge for up to 3 days. Trim the sprouts to remove any blemished leaves or stalks. Set up a food processor with the shredder attachment and shred the sprouts. Transfer to a food bag, seal and store in the fridge for up to 24 hours. Trim the sprouts to remove any blemished leaves or stalks. Set up a food processor with the shredder attachment and shred the sprouts. Transfer to a food bag, seal and store in the fridge for up to 24 hours. When ready to cook, add the remaining olive oil to a large frying pan or sauté pan (if you’re pan isn’t big enough, cook the sprouts in 2 batches). Add the bacon, chestnuts and any fat and fry for 1-2 minutes. Tip in the sprouts and fry for 3-5 minutes (depending on how crunchy you like your veg), stirring all the time. Add the lemon juice and season with salt and pepper. When ready to cook, add the remaining olive oil to a large frying pan or sauté pan (if you’re pan isn’t big enough, cook the sprouts in 2 batches). Add the bacon, chestnuts and any fat and fry for 1-2 minutes. Tip in the sprouts and fry for 3-5 minutes (depending on how crunchy you like your veg), stirring all the time. Add the lemon juice and season with salt and pepper. If making the breadcrumbs, fry them in butter or oil with the lemon zest until golden-brown and crisp (about 3 minutes). Stir into the sprouts and serve immediately. If making the breadcrumbs, fry them in butter or oil with the lemon zest until golden-brown and crisp (about 3 minutes). Stir into the sprouts and serve immediately. Recipe tips It’s really important that fresh sprouts are used because frozen ones are far too mushy."
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} | 52492eb80eaab4a9b653e71a8da181cfad0a826519001ac06a6ee6cc127a4814 | Pork chop with Brussels sprouts and chestnut recipe
Pork chop with braised Brussels sprouts, chestnut, red onion and sage An average of 4.0 out of 5 stars from 1 rating Pork chops are served with Brussels sprouts braised with sage, chestnuts and white wine in this delicious winter warmer. 1 tbsp olive oil1 red onion, finely sliced350g/12oz Brussels sprouts, trimmed6 sage leaves200g/7oz cooked chestnuts (vacuum-packed are fine)110ml/4fl oz white wine300ml/11fl oz vegetable stocksalt and freshly ground black pepper 1 tbsp olive oil 1 red onion, finely sliced 350g/12oz Brussels sprouts, trimmed 6 sage leaves 200g/7oz cooked chestnuts (vacuum-packed are fine) 110ml/4fl oz white wine 300ml/11fl oz vegetable stock salt and freshly ground black pepper 4 pork chopssalt and freshly ground black pepper 1 tbsp olive oil 4 pork chops salt and freshly ground black pepper 1 tbsp olive oil Method For the sprouts, heat a large frying pan or wok until hot, then add the olive oil and red onion and stir-fry for one minute.Add the Brussels sprouts and sage and stir-fry for a further minute.Add the chestnuts and white wine and simmer until the volume of the wine has reduced by half.Add the vegetable stock and cook for a further 2-3 minutes, or until the sprouts are tender. Season, to taste, with salt and freshly ground black pepper For the pork chops, season the pork chops well with salt and freshly ground black pepper.Heat the olive oil in a clean frying pan and add the pork chops. Cook for 4-5 minutes on each side, until golden brown all over and cooked through. The chops are cooked when the meat is pierced at its thickest point with a skewer and the juices run clear.To serve, place the pork chops onto four plates and spoon the sprouts alongside. For the sprouts, heat a large frying pan or wok until hot, then add the olive oil and red onion and stir-fry for one minute. For the sprouts, heat a large frying pan or wok until hot, then add the olive oil and red onion and stir-fry for one minute. Add the Brussels sprouts and sage and stir-fry for a further minute. Add the Brussels sprouts and sage and stir-fry for a further minute. Add the chestnuts and white wine and simmer until the volume of the wine has reduced by half. Add the chestnuts and white wine and simmer until the volume of the wine has reduced by half. Add the vegetable stock and cook for a further 2-3 minutes, or until the sprouts are tender. Season, to taste, with salt and freshly ground black pepper Add the vegetable stock and cook for a further 2-3 minutes, or until the sprouts are tender. Season, to taste, with salt and freshly ground black pepper For the pork chops, season the pork chops well with salt and freshly ground black pepper. For the pork chops, season the pork chops well with salt and freshly ground black pepper. Heat the olive oil in a clean frying pan and add the pork chops. Cook for 4-5 minutes on each side, until golden brown all over and cooked through. The chops are cooked when the meat is pierced at its thickest point with a skewer and the juices run clear. Heat the olive oil in a clean frying pan and add the pork chops. Cook for 4-5 minutes on each side, until golden brown all over and cooked through. The chops are cooked when the meat is pierced at its thickest point with a skewer and the juices run clear. To serve, place the pork chops onto four plates and spoon the sprouts alongside. To serve, place the pork chops onto four plates and spoon the sprouts alongside. | {
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"title": "Pork chop with Brussels sprouts and chestnut recipe",
"content": "Pork chop with braised Brussels sprouts, chestnut, red onion and sage An average of 4.0 out of 5 stars from 1 rating Pork chops are served with Brussels sprouts braised with sage, chestnuts and white wine in this delicious winter warmer. 1 tbsp olive oil1 red onion, finely sliced350g/12oz Brussels sprouts, trimmed6 sage leaves200g/7oz cooked chestnuts (vacuum-packed are fine)110ml/4fl oz white wine300ml/11fl oz vegetable stocksalt and freshly ground black pepper 1 tbsp olive oil 1 red onion, finely sliced 350g/12oz Brussels sprouts, trimmed 6 sage leaves 200g/7oz cooked chestnuts (vacuum-packed are fine) 110ml/4fl oz white wine 300ml/11fl oz vegetable stock salt and freshly ground black pepper 4 pork chopssalt and freshly ground black pepper 1 tbsp olive oil 4 pork chops salt and freshly ground black pepper 1 tbsp olive oil Method For the sprouts, heat a large frying pan or wok until hot, then add the olive oil and red onion and stir-fry for one minute.Add the Brussels sprouts and sage and stir-fry for a further minute.Add the chestnuts and white wine and simmer until the volume of the wine has reduced by half.Add the vegetable stock and cook for a further 2-3 minutes, or until the sprouts are tender. Season, to taste, with salt and freshly ground black pepper For the pork chops, season the pork chops well with salt and freshly ground black pepper.Heat the olive oil in a clean frying pan and add the pork chops. Cook for 4-5 minutes on each side, until golden brown all over and cooked through. The chops are cooked when the meat is pierced at its thickest point with a skewer and the juices run clear.To serve, place the pork chops onto four plates and spoon the sprouts alongside. For the sprouts, heat a large frying pan or wok until hot, then add the olive oil and red onion and stir-fry for one minute. For the sprouts, heat a large frying pan or wok until hot, then add the olive oil and red onion and stir-fry for one minute. Add the Brussels sprouts and sage and stir-fry for a further minute. Add the Brussels sprouts and sage and stir-fry for a further minute. Add the chestnuts and white wine and simmer until the volume of the wine has reduced by half. Add the chestnuts and white wine and simmer until the volume of the wine has reduced by half. Add the vegetable stock and cook for a further 2-3 minutes, or until the sprouts are tender. Season, to taste, with salt and freshly ground black pepper Add the vegetable stock and cook for a further 2-3 minutes, or until the sprouts are tender. Season, to taste, with salt and freshly ground black pepper For the pork chops, season the pork chops well with salt and freshly ground black pepper. For the pork chops, season the pork chops well with salt and freshly ground black pepper. Heat the olive oil in a clean frying pan and add the pork chops. Cook for 4-5 minutes on each side, until golden brown all over and cooked through. The chops are cooked when the meat is pierced at its thickest point with a skewer and the juices run clear. Heat the olive oil in a clean frying pan and add the pork chops. Cook for 4-5 minutes on each side, until golden brown all over and cooked through. The chops are cooked when the meat is pierced at its thickest point with a skewer and the juices run clear. To serve, place the pork chops onto four plates and spoon the sprouts alongside. To serve, place the pork chops onto four plates and spoon the sprouts alongside."
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} | b522d48b4a70e4c4bd63272f2042bfccd8f7fb597c21595a165a76dd77dc5b7c | Plaice with roast sprouts and curry cream recipe
An average of 0.0 out of 5 stars from 0 ratings Fish fillets are basted in a lime butter and served with curry cream and roasted sprouts and sprout tops. 10g/⅓oz unsalted butter 1 shallot, peeled and diced1 garlic clove, chopped1 tbsp mild curry powder splash cider vinegar 100ml/3½fl oz dry cider 100ml/3½fl oz fish stock 100ml/3½fl oz double cream1½ tsp wholegrain mustard 1 tbsp chopped fresh tarragon3 gherkins, choppedsalt and freshly ground black pepper 10g/⅓oz unsalted butter 1 shallot, peeled and diced 1 garlic clove, chopped 1 tbsp mild curry powder splash cider vinegar 100ml/3½fl oz dry cider 100ml/3½fl oz fish stock 100ml/3½fl oz double cream 1½ tsp wholegrain mustard 1 tbsp chopped fresh tarragon 3 gherkins, chopped salt and freshly ground black pepper 2 tbsp olive oil10 or so small Brussels sprouts 1 handful Brussels sprout tops salt and freshly ground black pepper 2 tbsp olive oil 10 or so small Brussels sprouts 1 handful Brussels sprout tops salt and freshly ground black pepper olive oil2 large plaice fillets15g/½oz butter squeeze lime juice olive oil 2 large plaice fillets 15g/½oz butter squeeze lime juice Method To make the curry cream, heat the butter in a frying pan and fry the shallot and garlic until softened. Add the curry powder and cook out. Pour in the cider vinegar followed by the cider and cook until reduced. Pour in the stock and reduce again. Stir in the cream, mustard, tarragon and gherkins. Season with salt and pepper, transfer to a bowl and keep warm. To make the sprouts, preheat the oven to 220C/200C Fan/Gas 7. Mix the oil and sprouts in a roasting tin. Roast the sprouts for 5–10 minutes until coloured and caramelised and then add the sprout tops to the tin. Season with salt and pepper and cook until the tops have wilted. To make the plaice, heat the oil in a large frying pan and fry the plaice fillets until golden. Add the butter and lime juice and baste in the juices for 6–8 minutes. Serve the plaice with the curry cream and roast sprouts and tops. To make the curry cream, heat the butter in a frying pan and fry the shallot and garlic until softened. Add the curry powder and cook out. Pour in the cider vinegar followed by the cider and cook until reduced. Pour in the stock and reduce again. Stir in the cream, mustard, tarragon and gherkins. Season with salt and pepper, transfer to a bowl and keep warm. To make the curry cream, heat the butter in a frying pan and fry the shallot and garlic until softened. Add the curry powder and cook out. Pour in the cider vinegar followed by the cider and cook until reduced. Pour in the stock and reduce again. Stir in the cream, mustard, tarragon and gherkins. Season with salt and pepper, transfer to a bowl and keep warm. To make the sprouts, preheat the oven to 220C/200C Fan/Gas 7. Mix the oil and sprouts in a roasting tin. Roast the sprouts for 5–10 minutes until coloured and caramelised and then add the sprout tops to the tin. Season with salt and pepper and cook until the tops have wilted. To make the sprouts, preheat the oven to 220C/200C Fan/Gas 7. Mix the oil and sprouts in a roasting tin. Roast the sprouts for 5–10 minutes until coloured and caramelised and then add the sprout tops to the tin. Season with salt and pepper and cook until the tops have wilted. To make the plaice, heat the oil in a large frying pan and fry the plaice fillets until golden. Add the butter and lime juice and baste in the juices for 6–8 minutes. To make the plaice, heat the oil in a large frying pan and fry the plaice fillets until golden. Add the butter and lime juice and baste in the juices for 6–8 minutes. Serve the plaice with the curry cream and roast sprouts and tops. Serve the plaice with the curry cream and roast sprouts and tops. | {
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"title": "Plaice with roast sprouts and curry cream recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Fish fillets are basted in a lime butter and served with curry cream and roasted sprouts and sprout tops. 10g/⅓oz unsalted butter 1 shallot, peeled and diced1 garlic clove, chopped1 tbsp mild curry powder splash cider vinegar 100ml/3½fl oz dry cider 100ml/3½fl oz fish stock 100ml/3½fl oz double cream1½ tsp wholegrain mustard 1 tbsp chopped fresh tarragon3 gherkins, choppedsalt and freshly ground black pepper 10g/⅓oz unsalted butter 1 shallot, peeled and diced 1 garlic clove, chopped 1 tbsp mild curry powder splash cider vinegar 100ml/3½fl oz dry cider 100ml/3½fl oz fish stock 100ml/3½fl oz double cream 1½ tsp wholegrain mustard 1 tbsp chopped fresh tarragon 3 gherkins, chopped salt and freshly ground black pepper 2 tbsp olive oil10 or so small Brussels sprouts 1 handful Brussels sprout tops salt and freshly ground black pepper 2 tbsp olive oil 10 or so small Brussels sprouts 1 handful Brussels sprout tops salt and freshly ground black pepper olive oil2 large plaice fillets15g/½oz butter squeeze lime juice olive oil 2 large plaice fillets 15g/½oz butter squeeze lime juice Method To make the curry cream, heat the butter in a frying pan and fry the shallot and garlic until softened. Add the curry powder and cook out. Pour in the cider vinegar followed by the cider and cook until reduced. Pour in the stock and reduce again. Stir in the cream, mustard, tarragon and gherkins. Season with salt and pepper, transfer to a bowl and keep warm. To make the sprouts, preheat the oven to 220C/200C Fan/Gas 7. Mix the oil and sprouts in a roasting tin. Roast the sprouts for 5–10 minutes until coloured and caramelised and then add the sprout tops to the tin. Season with salt and pepper and cook until the tops have wilted. To make the plaice, heat the oil in a large frying pan and fry the plaice fillets until golden. Add the butter and lime juice and baste in the juices for 6–8 minutes. Serve the plaice with the curry cream and roast sprouts and tops. To make the curry cream, heat the butter in a frying pan and fry the shallot and garlic until softened. Add the curry powder and cook out. Pour in the cider vinegar followed by the cider and cook until reduced. Pour in the stock and reduce again. Stir in the cream, mustard, tarragon and gherkins. Season with salt and pepper, transfer to a bowl and keep warm. To make the curry cream, heat the butter in a frying pan and fry the shallot and garlic until softened. Add the curry powder and cook out. Pour in the cider vinegar followed by the cider and cook until reduced. Pour in the stock and reduce again. Stir in the cream, mustard, tarragon and gherkins. Season with salt and pepper, transfer to a bowl and keep warm. To make the sprouts, preheat the oven to 220C/200C Fan/Gas 7. Mix the oil and sprouts in a roasting tin. Roast the sprouts for 5–10 minutes until coloured and caramelised and then add the sprout tops to the tin. Season with salt and pepper and cook until the tops have wilted. To make the sprouts, preheat the oven to 220C/200C Fan/Gas 7. Mix the oil and sprouts in a roasting tin. Roast the sprouts for 5–10 minutes until coloured and caramelised and then add the sprout tops to the tin. Season with salt and pepper and cook until the tops have wilted. To make the plaice, heat the oil in a large frying pan and fry the plaice fillets until golden. Add the butter and lime juice and baste in the juices for 6–8 minutes. To make the plaice, heat the oil in a large frying pan and fry the plaice fillets until golden. Add the butter and lime juice and baste in the juices for 6–8 minutes. Serve the plaice with the curry cream and roast sprouts and tops. Serve the plaice with the curry cream and roast sprouts and tops."
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} | b2b6cd1caab07fb3c4a2de7514f90cda9f66b8825389730e5d205891e37e784b | Roast pork belly with cabbage and bacon recipe
For the pork belly, place the pork belly, onion, carrot, celery, parsley, thyme, star anise and cinnamon sticks into a large saucepan. Cover with cold water until the pork is just covered.Bring the mixture to the boil, then reduce the heat and simmer for two hours.Remove the pork belly from the mixture and place between two heavy baking trays. Chill in the fridge for at least two hours.Preheat the oven to 225C/450F/Gas 8.Remove the pork from the fridge and cut into four squares.Heat an ovenproof frying pan until hot, add half of the butter and the pork belly pieces, skin-side down. Fry for 2-3 minutes.Carefully turn the pork belly pieces over and pour over the honey. Roast the pork belly in the oven for 10-12 minutes, or until the pork skin is crisp.Meanwhile, bring the red wine and beef stock to the boil in a saucepan and cook until the volume of the liquid has reduced by half. Whisk in the remaining butter and season with salt and freshly ground black pepper.Meanwhile for the sautéed cabbage and bacon, heat the butter in a frying pan until foaming and fry the bacon until crisp and golden-brown. Add the cabbage and Brussels sprouts and stir-fry for a further minute. Add the water and cook for a further 4-5 minutes, or until the cabbage is just tender.Stir in the chervil and season with salt and freshly ground black pepper.For the apple sauce, heat the butter and Bramley apples in a lidded saucepan over a gentle heat. Cover and cook for 2-4 minutes, or until the apples have collapsed and are soft and fluffy. Stir the mixture to form a smooth purée.To serve, spoon the sautéed cabbage onto serving plates and top with a piece of pork belly.Spoon over the red wine sauce and serve the apple sauce alongside. For the pork belly, place the pork belly, onion, carrot, celery, parsley, thyme, star anise and cinnamon sticks into a large saucepan. Cover with cold water until the pork is just covered. For the pork belly, place the pork belly, onion, carrot, celery, parsley, thyme, star anise and cinnamon sticks into a large saucepan. Cover with cold water until the pork is just covered. Bring the mixture to the boil, then reduce the heat and simmer for two hours. Bring the mixture to the boil, then reduce the heat and simmer for two hours. Remove the pork belly from the mixture and place between two heavy baking trays. Chill in the fridge for at least two hours. Remove the pork belly from the mixture and place between two heavy baking trays. Chill in the fridge for at least two hours. Preheat the oven to 225C/450F/Gas 8. Preheat the oven to 225C/450F/Gas 8. Remove the pork from the fridge and cut into four squares. Remove the pork from the fridge and cut into four squares. Heat an ovenproof frying pan until hot, add half of the butter and the pork belly pieces, skin-side down. Fry for 2-3 minutes. Heat an ovenproof frying pan until hot, add half of the butter and the pork belly pieces, skin-side down. Fry for 2-3 minutes. Carefully turn the pork belly pieces over and pour over the honey. Roast the pork belly in the oven for 10-12 minutes, or until the pork skin is crisp. Carefully turn the pork belly pieces over and pour over the honey. Roast the pork belly in the oven for 10-12 minutes, or until the pork skin is crisp. Meanwhile, bring the red wine and beef stock to the boil in a saucepan and cook until the volume of the liquid has reduced by half. Whisk in the remaining butter and season with salt and freshly ground black pepper. Meanwhile, bring the red wine and beef stock to the boil in a saucepan and cook until the volume of the liquid has reduced by half. Whisk in the remaining butter and season with salt and freshly ground black pepper. Meanwhile for the sautéed cabbage and bacon, heat the butter in a frying pan until foaming and fry the bacon until crisp and golden-brown. Add the cabbage and Brussels sprouts and stir-fry for a further minute. Add the water and cook for a further 4-5 minutes, or until the cabbage is just tender. Meanwhile for the sautéed cabbage and bacon, heat the butter in a frying pan until foaming and fry the bacon until crisp and golden-brown. Add the cabbage and Brussels sprouts and stir-fry for a further minute. Add the water and cook for a further 4-5 minutes, or until the cabbage is just tender. Stir in the chervil and season with salt and freshly ground black pepper. Stir in the chervil and season with salt and freshly ground black pepper. For the apple sauce, heat the butter and Bramley apples in a lidded saucepan over a gentle heat. Cover and cook for 2-4 minutes, or until the apples have collapsed and are soft and fluffy. Stir the mixture to form a smooth purée. For the apple sauce, heat the butter and Bramley apples in a lidded saucepan over a gentle heat. Cover and cook for 2-4 minutes, or until the apples have collapsed and are soft and fluffy. Stir the mixture to form a smooth purée. To serve, spoon the sautéed cabbage onto serving plates and top with a piece of pork belly. To serve, spoon the sautéed cabbage onto serving plates and top with a piece of pork belly. Spoon over the red wine sauce and serve the apple sauce alongside. Spoon over the red wine sauce and serve the apple sauce alongside. | {
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"title": "Roast pork belly with cabbage and bacon recipe",
"content": "For the pork belly, place the pork belly, onion, carrot, celery, parsley, thyme, star anise and cinnamon sticks into a large saucepan. Cover with cold water until the pork is just covered.Bring the mixture to the boil, then reduce the heat and simmer for two hours.Remove the pork belly from the mixture and place between two heavy baking trays. Chill in the fridge for at least two hours.Preheat the oven to 225C/450F/Gas 8.Remove the pork from the fridge and cut into four squares.Heat an ovenproof frying pan until hot, add half of the butter and the pork belly pieces, skin-side down. Fry for 2-3 minutes.Carefully turn the pork belly pieces over and pour over the honey. Roast the pork belly in the oven for 10-12 minutes, or until the pork skin is crisp.Meanwhile, bring the red wine and beef stock to the boil in a saucepan and cook until the volume of the liquid has reduced by half. Whisk in the remaining butter and season with salt and freshly ground black pepper.Meanwhile for the sautéed cabbage and bacon, heat the butter in a frying pan until foaming and fry the bacon until crisp and golden-brown. Add the cabbage and Brussels sprouts and stir-fry for a further minute. Add the water and cook for a further 4-5 minutes, or until the cabbage is just tender.Stir in the chervil and season with salt and freshly ground black pepper.For the apple sauce, heat the butter and Bramley apples in a lidded saucepan over a gentle heat. Cover and cook for 2-4 minutes, or until the apples have collapsed and are soft and fluffy. Stir the mixture to form a smooth purée.To serve, spoon the sautéed cabbage onto serving plates and top with a piece of pork belly.Spoon over the red wine sauce and serve the apple sauce alongside. For the pork belly, place the pork belly, onion, carrot, celery, parsley, thyme, star anise and cinnamon sticks into a large saucepan. Cover with cold water until the pork is just covered. For the pork belly, place the pork belly, onion, carrot, celery, parsley, thyme, star anise and cinnamon sticks into a large saucepan. Cover with cold water until the pork is just covered. Bring the mixture to the boil, then reduce the heat and simmer for two hours. Bring the mixture to the boil, then reduce the heat and simmer for two hours. Remove the pork belly from the mixture and place between two heavy baking trays. Chill in the fridge for at least two hours. Remove the pork belly from the mixture and place between two heavy baking trays. Chill in the fridge for at least two hours. Preheat the oven to 225C/450F/Gas 8. Preheat the oven to 225C/450F/Gas 8. Remove the pork from the fridge and cut into four squares. Remove the pork from the fridge and cut into four squares. Heat an ovenproof frying pan until hot, add half of the butter and the pork belly pieces, skin-side down. Fry for 2-3 minutes. Heat an ovenproof frying pan until hot, add half of the butter and the pork belly pieces, skin-side down. Fry for 2-3 minutes. Carefully turn the pork belly pieces over and pour over the honey. Roast the pork belly in the oven for 10-12 minutes, or until the pork skin is crisp. Carefully turn the pork belly pieces over and pour over the honey. Roast the pork belly in the oven for 10-12 minutes, or until the pork skin is crisp. Meanwhile, bring the red wine and beef stock to the boil in a saucepan and cook until the volume of the liquid has reduced by half. Whisk in the remaining butter and season with salt and freshly ground black pepper. Meanwhile, bring the red wine and beef stock to the boil in a saucepan and cook until the volume of the liquid has reduced by half. Whisk in the remaining butter and season with salt and freshly ground black pepper. Meanwhile for the sautéed cabbage and bacon, heat the butter in a frying pan until foaming and fry the bacon until crisp and golden-brown. Add the cabbage and Brussels sprouts and stir-fry for a further minute. Add the water and cook for a further 4-5 minutes, or until the cabbage is just tender. Meanwhile for the sautéed cabbage and bacon, heat the butter in a frying pan until foaming and fry the bacon until crisp and golden-brown. Add the cabbage and Brussels sprouts and stir-fry for a further minute. Add the water and cook for a further 4-5 minutes, or until the cabbage is just tender. Stir in the chervil and season with salt and freshly ground black pepper. Stir in the chervil and season with salt and freshly ground black pepper. For the apple sauce, heat the butter and Bramley apples in a lidded saucepan over a gentle heat. Cover and cook for 2-4 minutes, or until the apples have collapsed and are soft and fluffy. Stir the mixture to form a smooth purée. For the apple sauce, heat the butter and Bramley apples in a lidded saucepan over a gentle heat. Cover and cook for 2-4 minutes, or until the apples have collapsed and are soft and fluffy. Stir the mixture to form a smooth purée. To serve, spoon the sautéed cabbage onto serving plates and top with a piece of pork belly. To serve, spoon the sautéed cabbage onto serving plates and top with a piece of pork belly. Spoon over the red wine sauce and serve the apple sauce alongside. Spoon over the red wine sauce and serve the apple sauce alongside."
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} | ba8823b8e5e7124315c4244154f10f049ef44f94b9e5fa0babcf71e0a367f29c | Lentil ragu recipe
An average of 5.0 out of 5 stars from 4 ratings This warming ragu is made with protein-rich puy lentils and plenty of veggies to help towards your five-a-day. 300g/10½oz dried puy lentils 3 tbsp olive oil100g/3½oz butternut squash, cut into chunks 1 garlic clove, chopped2 springs fresh thyme1 banana shallot, chopped 1 celery stick, finely chopped1 carrot, peeled and finely chopped50ml/2fl oz reduced chicken stock50g/1¾oz unsalted butter, cubedpinch salt1 tsp chopped fresh parsley dash sherry vinegar (optional) 300g/10½oz dried puy lentils 3 tbsp olive oil 100g/3½oz butternut squash, cut into chunks 1 garlic clove, chopped 2 springs fresh thyme 1 banana shallot, chopped 1 celery stick, finely chopped 1 carrot, peeled and finely chopped 50ml/2fl oz reduced chicken stock 50g/1¾oz unsalted butter, cubed pinch salt 1 tsp chopped fresh parsley dash sherry vinegar (optional) 40g/1½oz goats’ cheese2 tbsp chopped fresh chervil1 tbsp edible cornflowers 40g/1½oz goats’ cheese 2 tbsp chopped fresh chervil 1 tbsp edible cornflowers Method To make the lentils, place the lentils in a medium saucepan and cover with cold water. Bring to the boil, and cook for 20 minutes. Drain the lentils through a sieve and rinse with cold, running water.To make the lentil ragu, preheat the oven to 200C/180C Fan/Gas 6.Spread the butternut squash in a single layer on a roasting tray, drizzle in one tablespoon of olive oil and season. Then roast in the pre-heated oven for 10–15 minutes.Meanwhile, heat a casserole dish over a medium heat then add the remaining olive oil, garlic and thyme and cook for 1–2 minutes. Add the shallots and cook for 1 minute before adding the celery, carrots and cooked lentils and cook for a 2–3 minutes more.Add the reduced chicken stock to the dish and bring to the boil, while slowly adding the cubed butter.Finish with a pinch of salt, parsley and a dash of sherry vinegar if neededTo serve, spoon some of the lentil ragu onto a plate, then top with the butternut squash, goats’ cheese and the freshly picked herbs and flowers. To make the lentils, place the lentils in a medium saucepan and cover with cold water. Bring to the boil, and cook for 20 minutes. Drain the lentils through a sieve and rinse with cold, running water. To make the lentils, place the lentils in a medium saucepan and cover with cold water. Bring to the boil, and cook for 20 minutes. Drain the lentils through a sieve and rinse with cold, running water. To make the lentil ragu, preheat the oven to 200C/180C Fan/Gas 6. To make the lentil ragu, preheat the oven to 200C/180C Fan/Gas 6. Spread the butternut squash in a single layer on a roasting tray, drizzle in one tablespoon of olive oil and season. Then roast in the pre-heated oven for 10–15 minutes. Spread the butternut squash in a single layer on a roasting tray, drizzle in one tablespoon of olive oil and season. Then roast in the pre-heated oven for 10–15 minutes. Meanwhile, heat a casserole dish over a medium heat then add the remaining olive oil, garlic and thyme and cook for 1–2 minutes. Add the shallots and cook for 1 minute before adding the celery, carrots and cooked lentils and cook for a 2–3 minutes more. Meanwhile, heat a casserole dish over a medium heat then add the remaining olive oil, garlic and thyme and cook for 1–2 minutes. Add the shallots and cook for 1 minute before adding the celery, carrots and cooked lentils and cook for a 2–3 minutes more. Add the reduced chicken stock to the dish and bring to the boil, while slowly adding the cubed butter. Add the reduced chicken stock to the dish and bring to the boil, while slowly adding the cubed butter. Finish with a pinch of salt, parsley and a dash of sherry vinegar if needed Finish with a pinch of salt, parsley and a dash of sherry vinegar if needed To serve, spoon some of the lentil ragu onto a plate, then top with the butternut squash, goats’ cheese and the freshly picked herbs and flowers. To serve, spoon some of the lentil ragu onto a plate, then top with the butternut squash, goats’ cheese and the freshly picked herbs and flowers. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings This warming ragu is made with protein-rich puy lentils and plenty of veggies to help towards your five-a-day. 300g/10½oz dried puy lentils 3 tbsp olive oil100g/3½oz butternut squash, cut into chunks 1 garlic clove, chopped2 springs fresh thyme1 banana shallot, chopped 1 celery stick, finely chopped1 carrot, peeled and finely chopped50ml/2fl oz reduced chicken stock50g/1¾oz unsalted butter, cubedpinch salt1 tsp chopped fresh parsley dash sherry vinegar (optional) 300g/10½oz dried puy lentils 3 tbsp olive oil 100g/3½oz butternut squash, cut into chunks 1 garlic clove, chopped 2 springs fresh thyme 1 banana shallot, chopped 1 celery stick, finely chopped 1 carrot, peeled and finely chopped 50ml/2fl oz reduced chicken stock 50g/1¾oz unsalted butter, cubed pinch salt 1 tsp chopped fresh parsley dash sherry vinegar (optional) 40g/1½oz goats’ cheese2 tbsp chopped fresh chervil1 tbsp edible cornflowers 40g/1½oz goats’ cheese 2 tbsp chopped fresh chervil 1 tbsp edible cornflowers Method To make the lentils, place the lentils in a medium saucepan and cover with cold water. Bring to the boil, and cook for 20 minutes. Drain the lentils through a sieve and rinse with cold, running water.To make the lentil ragu, preheat the oven to 200C/180C Fan/Gas 6.Spread the butternut squash in a single layer on a roasting tray, drizzle in one tablespoon of olive oil and season. Then roast in the pre-heated oven for 10–15 minutes.Meanwhile, heat a casserole dish over a medium heat then add the remaining olive oil, garlic and thyme and cook for 1–2 minutes. Add the shallots and cook for 1 minute before adding the celery, carrots and cooked lentils and cook for a 2–3 minutes more.Add the reduced chicken stock to the dish and bring to the boil, while slowly adding the cubed butter.Finish with a pinch of salt, parsley and a dash of sherry vinegar if neededTo serve, spoon some of the lentil ragu onto a plate, then top with the butternut squash, goats’ cheese and the freshly picked herbs and flowers. To make the lentils, place the lentils in a medium saucepan and cover with cold water. Bring to the boil, and cook for 20 minutes. Drain the lentils through a sieve and rinse with cold, running water. To make the lentils, place the lentils in a medium saucepan and cover with cold water. Bring to the boil, and cook for 20 minutes. Drain the lentils through a sieve and rinse with cold, running water. To make the lentil ragu, preheat the oven to 200C/180C Fan/Gas 6. To make the lentil ragu, preheat the oven to 200C/180C Fan/Gas 6. Spread the butternut squash in a single layer on a roasting tray, drizzle in one tablespoon of olive oil and season. Then roast in the pre-heated oven for 10–15 minutes. Spread the butternut squash in a single layer on a roasting tray, drizzle in one tablespoon of olive oil and season. Then roast in the pre-heated oven for 10–15 minutes. Meanwhile, heat a casserole dish over a medium heat then add the remaining olive oil, garlic and thyme and cook for 1–2 minutes. Add the shallots and cook for 1 minute before adding the celery, carrots and cooked lentils and cook for a 2–3 minutes more. Meanwhile, heat a casserole dish over a medium heat then add the remaining olive oil, garlic and thyme and cook for 1–2 minutes. Add the shallots and cook for 1 minute before adding the celery, carrots and cooked lentils and cook for a 2–3 minutes more. Add the reduced chicken stock to the dish and bring to the boil, while slowly adding the cubed butter. Add the reduced chicken stock to the dish and bring to the boil, while slowly adding the cubed butter. Finish with a pinch of salt, parsley and a dash of sherry vinegar if needed Finish with a pinch of salt, parsley and a dash of sherry vinegar if needed To serve, spoon some of the lentil ragu onto a plate, then top with the butternut squash, goats’ cheese and the freshly picked herbs and flowers. To serve, spoon some of the lentil ragu onto a plate, then top with the butternut squash, goats’ cheese and the freshly picked herbs and flowers."
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} | 5b59b1e22ed282593d0e2c7ae65ec601e034855cdf22bb60840d578610fa5439 | Squash, pecan, spinach and blue cheese torte recipe
An average of 5.0 out of 5 stars from 6 ratings The combination of roasted butternut squash, sage and pecans is taken up a notch by blue cheese and encased in crumbly pastry for a fine lunch. 175g/6oz plain flour1 tsp caster sugar 125g/4½oz cold butter, cut into small cubes3–4 tbsp iced water 175g/6oz plain flour 1 tsp caster sugar 125g/4½oz cold butter, cut into small cubes 3–4 tbsp iced water 1 butternut squash, peeled, deseeded and cut into 1cm/½in chunks2 tbsp olive oil 10 sage leaves, finely chopped 1 small red onion, finely chopped1 garlic clove, crushed75g/2½oz pecan nuts, roughly choppedpinch cayenne pepper300g/10½oz spinach 75g/2½oz piquillo peppers, chopped 200g/7oz gorgonzola (or alternative vegetarian blue cheese), broken into small pieceshandful freshly grated Parmesan (optional)salt and freshly ground black pepper 1 butternut squash, peeled, deseeded and cut into 1cm/½in chunks 2 tbsp olive oil 10 sage leaves, finely chopped 1 small red onion, finely chopped 1 garlic clove, crushed 75g/2½oz pecan nuts, roughly chopped pinch cayenne pepper 300g/10½oz spinach 75g/2½oz piquillo peppers, chopped 200g/7oz gorgonzola (or alternative vegetarian blue cheese), broken into small pieces handful freshly grated Parmesan (optional) salt and freshly ground black pepper Method Put the flour, sugar and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and slowly add enough iced water to make a dough. Wrap in cling film and put in the fridge for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry onto a floured surface until about 2mm thick. It can be rolled into a square, round or a rustic shape as long as it fits onto your baking tray.Transfer to a baking tray and prick with a fork. Put in the fridge for at least 20 minutes, then bake for 10–15 minutes, or until the pastry is a light golden brown. Set aside to cool slightly and reduce the oven temperature to 180C/160C Fan/Gas 4.Toss the butternut squash a tablespoon of olive oil and season with salt and pepper. Put on a baking tray and roast for 30 minutes, or until the squash is just tender. Remove the squash from the oven and sprinkle with the sage, onion , garlic, pecans and cayenne pepper. Return to the oven for another 5 minutes, or until the pecans are lightly toasted. Allow to cool.Heat a tablespoon of olive oil in a large pan. Tip in the spinach and season well. Stir vigorously until the spinach has wilted. Tip into a colander placed over a bowl and squeeze out any excess liquid. Chop roughly.Stir the chopped spinach, peppers and the blue cheese through the squash mixture. Spread the mixture loosely over the pastry shape leaving a 1cm/½in border around the edge. Sprinkle with a little Parmesan, if using, and bake for 15 minutes. Put the flour, sugar and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and slowly add enough iced water to make a dough. Wrap in cling film and put in the fridge for at least 30 minutes. Put the flour, sugar and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and slowly add enough iced water to make a dough. Wrap in cling film and put in the fridge for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry onto a floured surface until about 2mm thick. It can be rolled into a square, round or a rustic shape as long as it fits onto your baking tray. Roll out the pastry onto a floured surface until about 2mm thick. It can be rolled into a square, round or a rustic shape as long as it fits onto your baking tray. Transfer to a baking tray and prick with a fork. Put in the fridge for at least 20 minutes, then bake for 10–15 minutes, or until the pastry is a light golden brown. Set aside to cool slightly and reduce the oven temperature to 180C/160C Fan/Gas 4. Transfer to a baking tray and prick with a fork. Put in the fridge for at least 20 minutes, then bake for 10–15 minutes, or until the pastry is a light golden brown. Set aside to cool slightly and reduce the oven temperature to 180C/160C Fan/Gas 4. Toss the butternut squash a tablespoon of olive oil and season with salt and pepper. Put on a baking tray and roast for 30 minutes, or until the squash is just tender. Toss the butternut squash a tablespoon of olive oil and season with salt and pepper. Put on a baking tray and roast for 30 minutes, or until the squash is just tender. Remove the squash from the oven and sprinkle with the sage, onion , garlic, pecans and cayenne pepper. Return to the oven for another 5 minutes, or until the pecans are lightly toasted. Allow to cool. Remove the squash from the oven and sprinkle with the sage, onion , garlic, pecans and cayenne pepper. Return to the oven for another 5 minutes, or until the pecans are lightly toasted. Allow to cool. Heat a tablespoon of olive oil in a large pan. Tip in the spinach and season well. Stir vigorously until the spinach has wilted. Tip into a colander placed over a bowl and squeeze out any excess liquid. Chop roughly. Heat a tablespoon of olive oil in a large pan. Tip in the spinach and season well. Stir vigorously until the spinach has wilted. Tip into a colander placed over a bowl and squeeze out any excess liquid. Chop roughly. Stir the chopped spinach, peppers and the blue cheese through the squash mixture. Spread the mixture loosely over the pastry shape leaving a 1cm/½in border around the edge. Sprinkle with a little Parmesan, if using, and bake for 15 minutes. Stir the chopped spinach, peppers and the blue cheese through the squash mixture. Spread the mixture loosely over the pastry shape leaving a 1cm/½in border around the edge. Sprinkle with a little Parmesan, if using, and bake for 15 minutes. Recipe tips Both gorgonzola and Parmesan contain animal rennet, but vegetarian alternatives are widely available. | {
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"title": "Squash, pecan, spinach and blue cheese torte recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings The combination of roasted butternut squash, sage and pecans is taken up a notch by blue cheese and encased in crumbly pastry for a fine lunch. 175g/6oz plain flour1 tsp caster sugar 125g/4½oz cold butter, cut into small cubes3–4 tbsp iced water 175g/6oz plain flour 1 tsp caster sugar 125g/4½oz cold butter, cut into small cubes 3–4 tbsp iced water 1 butternut squash, peeled, deseeded and cut into 1cm/½in chunks2 tbsp olive oil 10 sage leaves, finely chopped 1 small red onion, finely chopped1 garlic clove, crushed75g/2½oz pecan nuts, roughly choppedpinch cayenne pepper300g/10½oz spinach 75g/2½oz piquillo peppers, chopped 200g/7oz gorgonzola (or alternative vegetarian blue cheese), broken into small pieceshandful freshly grated Parmesan (optional)salt and freshly ground black pepper 1 butternut squash, peeled, deseeded and cut into 1cm/½in chunks 2 tbsp olive oil 10 sage leaves, finely chopped 1 small red onion, finely chopped 1 garlic clove, crushed 75g/2½oz pecan nuts, roughly chopped pinch cayenne pepper 300g/10½oz spinach 75g/2½oz piquillo peppers, chopped 200g/7oz gorgonzola (or alternative vegetarian blue cheese), broken into small pieces handful freshly grated Parmesan (optional) salt and freshly ground black pepper Method Put the flour, sugar and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and slowly add enough iced water to make a dough. Wrap in cling film and put in the fridge for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry onto a floured surface until about 2mm thick. It can be rolled into a square, round or a rustic shape as long as it fits onto your baking tray.Transfer to a baking tray and prick with a fork. Put in the fridge for at least 20 minutes, then bake for 10–15 minutes, or until the pastry is a light golden brown. Set aside to cool slightly and reduce the oven temperature to 180C/160C Fan/Gas 4.Toss the butternut squash a tablespoon of olive oil and season with salt and pepper. Put on a baking tray and roast for 30 minutes, or until the squash is just tender. Remove the squash from the oven and sprinkle with the sage, onion , garlic, pecans and cayenne pepper. Return to the oven for another 5 minutes, or until the pecans are lightly toasted. Allow to cool.Heat a tablespoon of olive oil in a large pan. Tip in the spinach and season well. Stir vigorously until the spinach has wilted. Tip into a colander placed over a bowl and squeeze out any excess liquid. Chop roughly.Stir the chopped spinach, peppers and the blue cheese through the squash mixture. Spread the mixture loosely over the pastry shape leaving a 1cm/½in border around the edge. Sprinkle with a little Parmesan, if using, and bake for 15 minutes. Put the flour, sugar and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and slowly add enough iced water to make a dough. Wrap in cling film and put in the fridge for at least 30 minutes. Put the flour, sugar and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and slowly add enough iced water to make a dough. Wrap in cling film and put in the fridge for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry onto a floured surface until about 2mm thick. It can be rolled into a square, round or a rustic shape as long as it fits onto your baking tray. Roll out the pastry onto a floured surface until about 2mm thick. It can be rolled into a square, round or a rustic shape as long as it fits onto your baking tray. Transfer to a baking tray and prick with a fork. Put in the fridge for at least 20 minutes, then bake for 10–15 minutes, or until the pastry is a light golden brown. Set aside to cool slightly and reduce the oven temperature to 180C/160C Fan/Gas 4. Transfer to a baking tray and prick with a fork. Put in the fridge for at least 20 minutes, then bake for 10–15 minutes, or until the pastry is a light golden brown. Set aside to cool slightly and reduce the oven temperature to 180C/160C Fan/Gas 4. Toss the butternut squash a tablespoon of olive oil and season with salt and pepper. Put on a baking tray and roast for 30 minutes, or until the squash is just tender. Toss the butternut squash a tablespoon of olive oil and season with salt and pepper. Put on a baking tray and roast for 30 minutes, or until the squash is just tender. Remove the squash from the oven and sprinkle with the sage, onion , garlic, pecans and cayenne pepper. Return to the oven for another 5 minutes, or until the pecans are lightly toasted. Allow to cool. Remove the squash from the oven and sprinkle with the sage, onion , garlic, pecans and cayenne pepper. Return to the oven for another 5 minutes, or until the pecans are lightly toasted. Allow to cool. Heat a tablespoon of olive oil in a large pan. Tip in the spinach and season well. Stir vigorously until the spinach has wilted. Tip into a colander placed over a bowl and squeeze out any excess liquid. Chop roughly. Heat a tablespoon of olive oil in a large pan. Tip in the spinach and season well. Stir vigorously until the spinach has wilted. Tip into a colander placed over a bowl and squeeze out any excess liquid. Chop roughly. Stir the chopped spinach, peppers and the blue cheese through the squash mixture. Spread the mixture loosely over the pastry shape leaving a 1cm/½in border around the edge. Sprinkle with a little Parmesan, if using, and bake for 15 minutes. Stir the chopped spinach, peppers and the blue cheese through the squash mixture. Spread the mixture loosely over the pastry shape leaving a 1cm/½in border around the edge. Sprinkle with a little Parmesan, if using, and bake for 15 minutes. Recipe tips Both gorgonzola and Parmesan contain animal rennet, but vegetarian alternatives are widely available."
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} | 0f408a73b9671972a6024f10e1b46579f6eaa67baf99e320f8e1e1e47e92ece9 | Roasted vegetable Wellington recipe
An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetable_53093_16x9.jpg This is an impressive vegetarian main course with a hint of goats’ cheese and delicious cheesy pastry. Hard goats’ cheese can be cubed or grated, and is slightly milder than the soft version. 3 large onions, sliced into wedges 500g/1lb 2oz peeled butternut squash, cut into 2cm/¾in cubes (prepared weight)1 red pepper, deseeded and sliced into large pieces 2 tbsp olive oil 250g/9oz chestnut mushrooms, thickly sliced 2 garlic cloves, crushed115g/4oz vegetarian hard goats' cheese, cubed 1 free-range egg, beaten salt and freshly ground black pepper 3 large onions, sliced into wedges 500g/1lb 2oz peeled butternut squash, cut into 2cm/¾in cubes (prepared weight) 1 red pepper, deseeded and sliced into large pieces 2 tbsp olive oil 250g/9oz chestnut mushrooms, thickly sliced 2 garlic cloves, crushed 115g/4oz vegetarian hard goats' cheese, cubed 1 free-range egg, beaten salt and freshly ground black pepper flour, for dusting320g ready-made puff pastry1 free-range egg, beaten 115g/4oz vegetarian hard goats' cheese, grated flour, for dusting 320g ready-made puff pastry 1 free-range egg, beaten 115g/4oz vegetarian hard goats' cheese, grated Method Preheat the oven to 200C/180C Fan/Gas 6. Scatter the onions, squash and red pepper into a large roasting tin. Season with salt and freshly ground black pepper and drizzle over the oil, tossing to coat the vegetables. Drizzle with a little extra oil if needed. Roast for about 20–25 minutes. Add the mushrooms and garlic to the roasting tin, and stir to distribute the garlic. Return to the oven for about 10 minutes, until all the vegetables are tender. Set aside to cool. Tip the cold roasted vegetables into a large bowl. Add the goat’s cheese, egg and a little more salt and freshly ground black pepper. Lightly dust a work surface with flour, then roll out the pastry to a 30×35cm/12×14in rectangle. Brush the whole surface with some of the beaten egg. Place the cold filling in the centre of the pastry in a log shape about 12.5×23cm/5×9in. Fold in the sides to encase the filling and roll into a neat log shape. Turn the pastry over so the seal is underneath. Chill in the fridge for 1 hour. Turn the oven up to 220C/200C Fan/Gas 7 and place a large baking tray in the oven to heat.Place the Wellington on a piece of baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Slide carefully onto the hot baking sheet and cook for about 40 minutes until golden and crisp. Cut into thick slices and serve with dressed salad leaves. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the onions, squash and red pepper into a large roasting tin. Season with salt and freshly ground black pepper and drizzle over the oil, tossing to coat the vegetables. Drizzle with a little extra oil if needed. Roast for about 20–25 minutes. Scatter the onions, squash and red pepper into a large roasting tin. Season with salt and freshly ground black pepper and drizzle over the oil, tossing to coat the vegetables. Drizzle with a little extra oil if needed. Roast for about 20–25 minutes. Add the mushrooms and garlic to the roasting tin, and stir to distribute the garlic. Return to the oven for about 10 minutes, until all the vegetables are tender. Set aside to cool. Add the mushrooms and garlic to the roasting tin, and stir to distribute the garlic. Return to the oven for about 10 minutes, until all the vegetables are tender. Set aside to cool. Tip the cold roasted vegetables into a large bowl. Add the goat’s cheese, egg and a little more salt and freshly ground black pepper. Tip the cold roasted vegetables into a large bowl. Add the goat’s cheese, egg and a little more salt and freshly ground black pepper. Lightly dust a work surface with flour, then roll out the pastry to a 30×35cm/12×14in rectangle. Brush the whole surface with some of the beaten egg. Lightly dust a work surface with flour, then roll out the pastry to a 30×35cm/12×14in rectangle. Brush the whole surface with some of the beaten egg. Place the cold filling in the centre of the pastry in a log shape about 12.5×23cm/5×9in. Fold in the sides to encase the filling and roll into a neat log shape. Turn the pastry over so the seal is underneath. Chill in the fridge for 1 hour. Place the cold filling in the centre of the pastry in a log shape about 12.5×23cm/5×9in. Fold in the sides to encase the filling and roll into a neat log shape. Turn the pastry over so the seal is underneath. Chill in the fridge for 1 hour. Turn the oven up to 220C/200C Fan/Gas 7 and place a large baking tray in the oven to heat. Turn the oven up to 220C/200C Fan/Gas 7 and place a large baking tray in the oven to heat. Place the Wellington on a piece of baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Slide carefully onto the hot baking sheet and cook for about 40 minutes until golden and crisp. Place the Wellington on a piece of baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Slide carefully onto the hot baking sheet and cook for about 40 minutes until golden and crisp. Cut into thick slices and serve with dressed salad leaves. Cut into thick slices and serve with dressed salad leaves. Recipe tips The Wellington can be assembled up to 2 hours ahead and cooked to serve. It’s not suitable for freezing. | {
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"title": "Roasted vegetable Wellington recipe",
"content": "An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetable_53093_16x9.jpg This is an impressive vegetarian main course with a hint of goats’ cheese and delicious cheesy pastry. Hard goats’ cheese can be cubed or grated, and is slightly milder than the soft version. 3 large onions, sliced into wedges 500g/1lb 2oz peeled butternut squash, cut into 2cm/¾in cubes (prepared weight)1 red pepper, deseeded and sliced into large pieces 2 tbsp olive oil 250g/9oz chestnut mushrooms, thickly sliced 2 garlic cloves, crushed115g/4oz vegetarian hard goats' cheese, cubed 1 free-range egg, beaten salt and freshly ground black pepper 3 large onions, sliced into wedges 500g/1lb 2oz peeled butternut squash, cut into 2cm/¾in cubes (prepared weight) 1 red pepper, deseeded and sliced into large pieces 2 tbsp olive oil 250g/9oz chestnut mushrooms, thickly sliced 2 garlic cloves, crushed 115g/4oz vegetarian hard goats' cheese, cubed 1 free-range egg, beaten salt and freshly ground black pepper flour, for dusting320g ready-made puff pastry1 free-range egg, beaten 115g/4oz vegetarian hard goats' cheese, grated flour, for dusting 320g ready-made puff pastry 1 free-range egg, beaten 115g/4oz vegetarian hard goats' cheese, grated Method Preheat the oven to 200C/180C Fan/Gas 6. Scatter the onions, squash and red pepper into a large roasting tin. Season with salt and freshly ground black pepper and drizzle over the oil, tossing to coat the vegetables. Drizzle with a little extra oil if needed. Roast for about 20–25 minutes. Add the mushrooms and garlic to the roasting tin, and stir to distribute the garlic. Return to the oven for about 10 minutes, until all the vegetables are tender. Set aside to cool. Tip the cold roasted vegetables into a large bowl. Add the goat’s cheese, egg and a little more salt and freshly ground black pepper. Lightly dust a work surface with flour, then roll out the pastry to a 30×35cm/12×14in rectangle. Brush the whole surface with some of the beaten egg. Place the cold filling in the centre of the pastry in a log shape about 12.5×23cm/5×9in. Fold in the sides to encase the filling and roll into a neat log shape. Turn the pastry over so the seal is underneath. Chill in the fridge for 1 hour. Turn the oven up to 220C/200C Fan/Gas 7 and place a large baking tray in the oven to heat.Place the Wellington on a piece of baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Slide carefully onto the hot baking sheet and cook for about 40 minutes until golden and crisp. Cut into thick slices and serve with dressed salad leaves. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the onions, squash and red pepper into a large roasting tin. Season with salt and freshly ground black pepper and drizzle over the oil, tossing to coat the vegetables. Drizzle with a little extra oil if needed. Roast for about 20–25 minutes. Scatter the onions, squash and red pepper into a large roasting tin. Season with salt and freshly ground black pepper and drizzle over the oil, tossing to coat the vegetables. Drizzle with a little extra oil if needed. Roast for about 20–25 minutes. Add the mushrooms and garlic to the roasting tin, and stir to distribute the garlic. Return to the oven for about 10 minutes, until all the vegetables are tender. Set aside to cool. Add the mushrooms and garlic to the roasting tin, and stir to distribute the garlic. Return to the oven for about 10 minutes, until all the vegetables are tender. Set aside to cool. Tip the cold roasted vegetables into a large bowl. Add the goat’s cheese, egg and a little more salt and freshly ground black pepper. Tip the cold roasted vegetables into a large bowl. Add the goat’s cheese, egg and a little more salt and freshly ground black pepper. Lightly dust a work surface with flour, then roll out the pastry to a 30×35cm/12×14in rectangle. Brush the whole surface with some of the beaten egg. Lightly dust a work surface with flour, then roll out the pastry to a 30×35cm/12×14in rectangle. Brush the whole surface with some of the beaten egg. Place the cold filling in the centre of the pastry in a log shape about 12.5×23cm/5×9in. Fold in the sides to encase the filling and roll into a neat log shape. Turn the pastry over so the seal is underneath. Chill in the fridge for 1 hour. Place the cold filling in the centre of the pastry in a log shape about 12.5×23cm/5×9in. Fold in the sides to encase the filling and roll into a neat log shape. Turn the pastry over so the seal is underneath. Chill in the fridge for 1 hour. Turn the oven up to 220C/200C Fan/Gas 7 and place a large baking tray in the oven to heat. Turn the oven up to 220C/200C Fan/Gas 7 and place a large baking tray in the oven to heat. Place the Wellington on a piece of baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Slide carefully onto the hot baking sheet and cook for about 40 minutes until golden and crisp. Place the Wellington on a piece of baking paper. Brush with the remaining beaten egg and sprinkle with the grated goat’s cheese. Slide carefully onto the hot baking sheet and cook for about 40 minutes until golden and crisp. Cut into thick slices and serve with dressed salad leaves. Cut into thick slices and serve with dressed salad leaves. Recipe tips The Wellington can be assembled up to 2 hours ahead and cooked to serve. It’s not suitable for freezing."
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} | 4aee709120cabacd04f9e5c97dede684189912018e0ef70e14a567fa25114cf5 | Butternut squash curry with chickpeas recipe
An average of 4.0 out of 5 stars from 97 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_curry_09269_16x9.jpg An easy vegan butternut squash and chickpea curry that freezes well. Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g fibre and 0.5g salt. 3 tbsp vegetable oil2 tbsp black mustard seeds 1 tbsp cumin seeds12 cardamom pods, splithandful of curry leaves2 large onions, chopped5 garlic cloves, grated5cm/2in piece fresh root ginger, finely grated2 tsp ground turmeric1 tsp ground cumin2 tbsp ground coriander1 litre/1¾ pint hot vegetable stock1kg/2lb 4oz peeled, deseeded butternut squash (prepared weight), cut into 2.5cm/1in chunks250ml/9fl oz coconut cream2 x 400g tins chickpeas, drained and rinsed200g/7oz green beans, cut into 2.5cm/1in lengths 3 tbsp vegetable oil 2 tbsp black mustard seeds 1 tbsp cumin seeds 12 cardamom pods, split handful of curry leaves 2 large onions, chopped 5 garlic cloves, grated 5cm/2in piece fresh root ginger, finely grated 2 tsp ground turmeric 1 tsp ground cumin 2 tbsp ground coriander 1 litre/1¾ pint hot vegetable stock 1kg/2lb 4oz peeled, deseeded butternut squash (prepared weight), cut into 2.5cm/1in chunks 250ml/9fl oz coconut cream 2 x 400g tins chickpeas, drained and rinsed 200g/7oz green beans, cut into 2.5cm/1in lengths 3 x 250g/9oz pouches ready-cooked pilau ricecucumber, tomato and red onion salad 3 x 250g/9oz pouches ready-cooked pilau rice cucumber, tomato and red onion salad Method Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop.Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute.Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes. Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened slightly.Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like. Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop. Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop. Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute. Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute. Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes. Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened slightly. Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes. Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened slightly. Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like. Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like. Recipe tips To freeze, let the curry cool, then freeze. Defrost fully in the fridge overnight, then reheat in a saucepan over a medium heat until hot all the way through. You may need to add a little extra liquid to loosen the curry as you reheat it. | {
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"content": "An average of 4.0 out of 5 stars from 97 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_curry_09269_16x9.jpg An easy vegan butternut squash and chickpea curry that freezes well. Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g fibre and 0.5g salt. 3 tbsp vegetable oil2 tbsp black mustard seeds 1 tbsp cumin seeds12 cardamom pods, splithandful of curry leaves2 large onions, chopped5 garlic cloves, grated5cm/2in piece fresh root ginger, finely grated2 tsp ground turmeric1 tsp ground cumin2 tbsp ground coriander1 litre/1¾ pint hot vegetable stock1kg/2lb 4oz peeled, deseeded butternut squash (prepared weight), cut into 2.5cm/1in chunks250ml/9fl oz coconut cream2 x 400g tins chickpeas, drained and rinsed200g/7oz green beans, cut into 2.5cm/1in lengths 3 tbsp vegetable oil 2 tbsp black mustard seeds 1 tbsp cumin seeds 12 cardamom pods, split handful of curry leaves 2 large onions, chopped 5 garlic cloves, grated 5cm/2in piece fresh root ginger, finely grated 2 tsp ground turmeric 1 tsp ground cumin 2 tbsp ground coriander 1 litre/1¾ pint hot vegetable stock 1kg/2lb 4oz peeled, deseeded butternut squash (prepared weight), cut into 2.5cm/1in chunks 250ml/9fl oz coconut cream 2 x 400g tins chickpeas, drained and rinsed 200g/7oz green beans, cut into 2.5cm/1in lengths 3 x 250g/9oz pouches ready-cooked pilau ricecucumber, tomato and red onion salad 3 x 250g/9oz pouches ready-cooked pilau rice cucumber, tomato and red onion salad Method Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop.Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute.Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes. Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened slightly.Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like. Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop. Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop. Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute. Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute. Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes. Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened slightly. Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes. Stir in the coconut cream, chickpeas and beans and cook for 10–15 minutes, or until the sauce is reduced and thickened slightly. Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like. Meanwhile heat up the pouches of rice (if using), following the packet instructions. Serve the curry in warmed bowls, with the rice and salad on the side if you like. Recipe tips To freeze, let the curry cool, then freeze. Defrost fully in the fridge overnight, then reheat in a saucepan over a medium heat until hot all the way through. You may need to add a little extra liquid to loosen the curry as you reheat it."
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} | 2109e25a0c9016dadf7dcefbfe69b426c953c0ffb4d63ee02a510a03dd444fbb | Butternut squash soup recipe
Butternut squash soup with peel crisps An average of 4.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/butternut_squash_soup_90300_16x9.jpg Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings. 1 butternut squash2 tbsp olive oil1 onion, choppedbutter, to taste600ml/20fl oz vegetable stock, plus additional stock to loosen soup if desired1 heaped tsp hot smoked paprikasalt and freshly ground black pepper 1 butternut squash 2 tbsp olive oil 1 onion, chopped butter, to taste 600ml/20fl oz vegetable stock, plus additional stock to loosen soup if desired 1 heaped tsp hot smoked paprika salt and freshly ground black pepper reserved butternut squash peelingsdrizzle olive oilfew drops sherry vinegar2 tbsp finely chopped rosemary reserved butternut squash peelings drizzle olive oil few drops sherry vinegar 2 tbsp finely chopped rosemary Method Peel the butternut squash and reserve the long strips of skin. Discard the butternut squash pulp and chop the remaining butternut squash into chunks. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Pour over the stock. Simmer for 20 minutes. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency. Add hot smoked paprika and season to taste with salt and freshly ground black pepper.For the crisps, preheat the oven to 140C/275F/ Gas 1.Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up.Remove the crisps from the oven and place on kitchen paper to absorb any excess oil.Serve the soup with the skin crisps. Peel the butternut squash and reserve the long strips of skin. Peel the butternut squash and reserve the long strips of skin. Discard the butternut squash pulp and chop the remaining butternut squash into chunks. Discard the butternut squash pulp and chop the remaining butternut squash into chunks. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Pour over the stock. Simmer for 20 minutes. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency. Pour over the stock. Simmer for 20 minutes. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency. Add hot smoked paprika and season to taste with salt and freshly ground black pepper. Add hot smoked paprika and season to taste with salt and freshly ground black pepper. For the crisps, preheat the oven to 140C/275F/ Gas 1. For the crisps, preheat the oven to 140C/275F/ Gas 1. Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up. Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up. Remove the crisps from the oven and place on kitchen paper to absorb any excess oil. Remove the crisps from the oven and place on kitchen paper to absorb any excess oil. Serve the soup with the skin crisps. Serve the soup with the skin crisps. | {
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"content": "Butternut squash soup with peel crisps An average of 4.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/butternut_squash_soup_90300_16x9.jpg Nothing gets wasted in Nigel Slater's butternut squash soup: the crisps that go with this easy soup are made with rosemary-speckled squash peelings. 1 butternut squash2 tbsp olive oil1 onion, choppedbutter, to taste600ml/20fl oz vegetable stock, plus additional stock to loosen soup if desired1 heaped tsp hot smoked paprikasalt and freshly ground black pepper 1 butternut squash 2 tbsp olive oil 1 onion, chopped butter, to taste 600ml/20fl oz vegetable stock, plus additional stock to loosen soup if desired 1 heaped tsp hot smoked paprika salt and freshly ground black pepper reserved butternut squash peelingsdrizzle olive oilfew drops sherry vinegar2 tbsp finely chopped rosemary reserved butternut squash peelings drizzle olive oil few drops sherry vinegar 2 tbsp finely chopped rosemary Method Peel the butternut squash and reserve the long strips of skin. Discard the butternut squash pulp and chop the remaining butternut squash into chunks. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Pour over the stock. Simmer for 20 minutes. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency. Add hot smoked paprika and season to taste with salt and freshly ground black pepper.For the crisps, preheat the oven to 140C/275F/ Gas 1.Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up.Remove the crisps from the oven and place on kitchen paper to absorb any excess oil.Serve the soup with the skin crisps. Peel the butternut squash and reserve the long strips of skin. Peel the butternut squash and reserve the long strips of skin. Discard the butternut squash pulp and chop the remaining butternut squash into chunks. Discard the butternut squash pulp and chop the remaining butternut squash into chunks. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Pour over the stock. Simmer for 20 minutes. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency. Pour over the stock. Simmer for 20 minutes. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency. Add hot smoked paprika and season to taste with salt and freshly ground black pepper. Add hot smoked paprika and season to taste with salt and freshly ground black pepper. For the crisps, preheat the oven to 140C/275F/ Gas 1. For the crisps, preheat the oven to 140C/275F/ Gas 1. Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up. Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up. Remove the crisps from the oven and place on kitchen paper to absorb any excess oil. Remove the crisps from the oven and place on kitchen paper to absorb any excess oil. Serve the soup with the skin crisps. Serve the soup with the skin crisps."
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} | e23d722553b3e92c7a970a5556363830498ba3010cc168fede140f459113f1ab | Butternut squash risotto recipe
Tip 1: Arborio rice is the classic Italian risotto rice. It is a medium- to long-grain rice that can absorb a lot of liquid as it cooks while retaining a good ‘bite’ when cooked. Use approximately 70g/2½oz per person. Tip 2: The base of any risotto is the ‘soffritto’ (the fried onion and garlic). Do not allow the onion to brown, as it will ruin the flavour of the risotto. This rule applies to the rice, too, because burning the rice affects the texture of the risotto. Tip 3: Stirring the rice as it absorbs the stock helps to release starch which gives risotto its creamy texture. Tip 4: You may not need to use all of the stock - you’re aiming for a dish that’s sloppy rather than dry. As a rough guide, the risotto should absorb up to five times its volume in liquid. Tip 5: You can vary the flavour of your risotto by adding different ingredients. Try substituting the butternut squash and sage with cooked ham and peas. If you’re adding harder vegetables, you might need to pre-cook them first. Tip 6: When you stir in the cheese, you can also add butter and mascarpone to make the risotto extra-impressive and extra-luxurious. | {
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"title": "Butternut squash risotto recipe",
"content": "Tip 1: Arborio rice is the classic Italian risotto rice. It is a medium- to long-grain rice that can absorb a lot of liquid as it cooks while retaining a good ‘bite’ when cooked. Use approximately 70g/2½oz per person. Tip 2: The base of any risotto is the ‘soffritto’ (the fried onion and garlic). Do not allow the onion to brown, as it will ruin the flavour of the risotto. This rule applies to the rice, too, because burning the rice affects the texture of the risotto. Tip 3: Stirring the rice as it absorbs the stock helps to release starch which gives risotto its creamy texture. Tip 4: You may not need to use all of the stock - you’re aiming for a dish that’s sloppy rather than dry. As a rough guide, the risotto should absorb up to five times its volume in liquid. Tip 5: You can vary the flavour of your risotto by adding different ingredients. Try substituting the butternut squash and sage with cooked ham and peas. If you’re adding harder vegetables, you might need to pre-cook them first. Tip 6: When you stir in the cheese, you can also add butter and mascarpone to make the risotto extra-impressive and extra-luxurious."
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} | dc06cbccc6b7a5572b3bab4f70ba748cc79a5b715dab8bb817940d7484d1f5d1 | Butternut squash curry with cauliflower 'rice' recipe
An average of 5.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_and_50241_16x9.jpg Vegetable curry is a good choice when you’re on a diet because vegetables are so low in calories, which means you can have a generous portion. This very low-calorie dish provides three of your five-a-day. It's also vegan. Each serving provides 300 kcal,11g protein, 40g carbohydrate (of which 27g sugars), 8g fat (of which 0.5g saturates), 12.5g fibre and 1.3g salt. 100g/3½oz cauliflower florets 1 tsp olive oilsalt and freshly ground black pepper 100g/3½oz cauliflower florets 1 tsp olive oil salt and freshly ground black pepper 1 tsp rapeseed oil1 small onion (75g/2½oz peeled weight), chopped 250g/9oz butternut squash, cut into cubes 1 garlic clove, finely chopped 1 tbsp curry paste (see tip)200g/7oz tinned chopped tomatoes 150ml/5fl oz vegetable stock40g/1½oz baby spinach, washed (frozen is also fine) 1 tsp rapeseed oil 1 small onion (75g/2½oz peeled weight), chopped 250g/9oz butternut squash, cut into cubes 1 garlic clove, finely chopped 1 tbsp curry paste (see tip) 200g/7oz tinned chopped tomatoes 150ml/5fl oz vegetable stock 40g/1½oz baby spinach, washed (frozen is also fine) Method To make the cauliflower ‘rice’, preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processor for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the olive oil and season to taste. Scatter the mixture onto a baking tray and bake for 15 minutes. To make the curry, heat the rapeseed oil in a small, deep saucepan. Add the onion and cook gently for 2–3 minutes. Add the butternut squash, garlic and curry paste and cook for 2–3 minutes. Add the tomatoes and stock, bring to the boil, then reduce the heat. Cover and simmer for 15 minutes, stirring occasionally. Remove the lid and simmer for a further 10 minutes.Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'. To make the cauliflower ‘rice’, preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processor for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the olive oil and season to taste. Scatter the mixture onto a baking tray and bake for 15 minutes. To make the cauliflower ‘rice’, preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processor for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the olive oil and season to taste. Scatter the mixture onto a baking tray and bake for 15 minutes. To make the curry, heat the rapeseed oil in a small, deep saucepan. Add the onion and cook gently for 2–3 minutes. Add the butternut squash, garlic and curry paste and cook for 2–3 minutes. To make the curry, heat the rapeseed oil in a small, deep saucepan. Add the onion and cook gently for 2–3 minutes. Add the butternut squash, garlic and curry paste and cook for 2–3 minutes. Add the tomatoes and stock, bring to the boil, then reduce the heat. Cover and simmer for 15 minutes, stirring occasionally. Remove the lid and simmer for a further 10 minutes. Add the tomatoes and stock, bring to the boil, then reduce the heat. Cover and simmer for 15 minutes, stirring occasionally. Remove the lid and simmer for a further 10 minutes. Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'. Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'. Recipe tips For a 400-calorie version of this curry, replace the cauliflower 'rice' with 40g/1½oz dried basmati rice (cooked according to the manufacturer’s instructions). Ready-prepared curry pastes vary considerably in fat content; choose one with less than 7g fat per 100g. | {
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"title": "Butternut squash curry with cauliflower 'rice' recipe",
"content": "An average of 5.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_and_50241_16x9.jpg Vegetable curry is a good choice when you’re on a diet because vegetables are so low in calories, which means you can have a generous portion. This very low-calorie dish provides three of your five-a-day. It's also vegan. Each serving provides 300 kcal,11g protein, 40g carbohydrate (of which 27g sugars), 8g fat (of which 0.5g saturates), 12.5g fibre and 1.3g salt. 100g/3½oz cauliflower florets 1 tsp olive oilsalt and freshly ground black pepper 100g/3½oz cauliflower florets 1 tsp olive oil salt and freshly ground black pepper 1 tsp rapeseed oil1 small onion (75g/2½oz peeled weight), chopped 250g/9oz butternut squash, cut into cubes 1 garlic clove, finely chopped 1 tbsp curry paste (see tip)200g/7oz tinned chopped tomatoes 150ml/5fl oz vegetable stock40g/1½oz baby spinach, washed (frozen is also fine) 1 tsp rapeseed oil 1 small onion (75g/2½oz peeled weight), chopped 250g/9oz butternut squash, cut into cubes 1 garlic clove, finely chopped 1 tbsp curry paste (see tip) 200g/7oz tinned chopped tomatoes 150ml/5fl oz vegetable stock 40g/1½oz baby spinach, washed (frozen is also fine) Method To make the cauliflower ‘rice’, preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processor for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the olive oil and season to taste. Scatter the mixture onto a baking tray and bake for 15 minutes. To make the curry, heat the rapeseed oil in a small, deep saucepan. Add the onion and cook gently for 2–3 minutes. Add the butternut squash, garlic and curry paste and cook for 2–3 minutes. Add the tomatoes and stock, bring to the boil, then reduce the heat. Cover and simmer for 15 minutes, stirring occasionally. Remove the lid and simmer for a further 10 minutes.Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'. To make the cauliflower ‘rice’, preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processor for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the olive oil and season to taste. Scatter the mixture onto a baking tray and bake for 15 minutes. To make the cauliflower ‘rice’, preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processor for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the olive oil and season to taste. Scatter the mixture onto a baking tray and bake for 15 minutes. To make the curry, heat the rapeseed oil in a small, deep saucepan. Add the onion and cook gently for 2–3 minutes. Add the butternut squash, garlic and curry paste and cook for 2–3 minutes. To make the curry, heat the rapeseed oil in a small, deep saucepan. Add the onion and cook gently for 2–3 minutes. Add the butternut squash, garlic and curry paste and cook for 2–3 minutes. Add the tomatoes and stock, bring to the boil, then reduce the heat. Cover and simmer for 15 minutes, stirring occasionally. Remove the lid and simmer for a further 10 minutes. Add the tomatoes and stock, bring to the boil, then reduce the heat. Cover and simmer for 15 minutes, stirring occasionally. Remove the lid and simmer for a further 10 minutes. Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'. Stir in the baby spinach, then cover and cook until wilted. Season to taste with salt and pepper. Serve the curry with the 'rice'. Recipe tips For a 400-calorie version of this curry, replace the cauliflower 'rice' with 40g/1½oz dried basmati rice (cooked according to the manufacturer’s instructions). Ready-prepared curry pastes vary considerably in fat content; choose one with less than 7g fat per 100g."
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} | 7aaaa3a408fb832084907de92defc40a3a29ddb3f700b3390cf7b9753f1eac9b | Butternut squash and halloumi recipe
Butternut squash with rosemary and halloumi An average of 4.2 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternutsquashwithr_81589_16x9.jpg Trying to eat more vegetarian meals? Halloumi is your new best friend and pairing it with butternut squash and rosemary is a great place to start. 200g/7oz butternut squash, seeds removed and thinly sliced1 tbsp olive oil1 clove garlic, sliced2 tbsp chopped fresh rosemarysalt and freshly ground black pepper100g/3½oz halloumi, sliced into three pieces 200g/7oz butternut squash, seeds removed and thinly sliced 1 tbsp olive oil 1 clove garlic, sliced 2 tbsp chopped fresh rosemary salt and freshly ground black pepper 100g/3½oz halloumi, sliced into three pieces Method For the butternut squash, place the butternut squash, 1 tablespoon of the olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together.Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through.For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown.Serve the butternut squash on a warm plate with the fried halloumi on top. For the butternut squash, place the butternut squash, 1 tablespoon of the olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together. For the butternut squash, place the butternut squash, 1 tablespoon of the olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together. Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through. Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through. For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown. For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown. Serve the butternut squash on a warm plate with the fried halloumi on top. Serve the butternut squash on a warm plate with the fried halloumi on top. | {
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"title": "Butternut squash and halloumi recipe",
"content": "Butternut squash with rosemary and halloumi An average of 4.2 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternutsquashwithr_81589_16x9.jpg Trying to eat more vegetarian meals? Halloumi is your new best friend and pairing it with butternut squash and rosemary is a great place to start. 200g/7oz butternut squash, seeds removed and thinly sliced1 tbsp olive oil1 clove garlic, sliced2 tbsp chopped fresh rosemarysalt and freshly ground black pepper100g/3½oz halloumi, sliced into three pieces 200g/7oz butternut squash, seeds removed and thinly sliced 1 tbsp olive oil 1 clove garlic, sliced 2 tbsp chopped fresh rosemary salt and freshly ground black pepper 100g/3½oz halloumi, sliced into three pieces Method For the butternut squash, place the butternut squash, 1 tablespoon of the olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together.Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through.For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown.Serve the butternut squash on a warm plate with the fried halloumi on top. For the butternut squash, place the butternut squash, 1 tablespoon of the olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together. For the butternut squash, place the butternut squash, 1 tablespoon of the olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together. Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through. Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through. For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown. For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown. Serve the butternut squash on a warm plate with the fried halloumi on top. Serve the butternut squash on a warm plate with the fried halloumi on top."
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} | b220478884623057874f422c54c7b70dd02b6d7591e84ceea8a1d831d55b9554 | Spicy squash salad recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_squash_salad_88633_16x9.jpg This substantial salad with roasted spicy squash can be served with Paul Hollywood’s rich savoury brioche couronne. 2.4kg/5lb 3oz butternut squash or pumpkin, peeled, seeds removed, chopped into 2cm/1in cubes2-3 large red chillies, seeds removed, sliced1½ tsp ground cumin1½ tsp dried chilli flakes80ml/3fl oz good olive oil150g/5½oz pak choi leaves, roughly chopped150g/5½oz baby spinach leaveslarge handful pitted black olives300g/10oz goats’ cheese, crumbled (optional)salt and freshly ground black pepper 2.4kg/5lb 3oz butternut squash or pumpkin, peeled, seeds removed, chopped into 2cm/1in cubes 2-3 large red chillies, seeds removed, sliced 1½ tsp ground cumin 1½ tsp dried chilli flakes 80ml/3fl oz good olive oil 150g/5½oz pak choi leaves, roughly chopped 150g/5½oz baby spinach leaves large handful pitted black olives 300g/10oz goats’ cheese, crumbled (optional) salt and freshly ground black pepper 3 tbsp red wine vinegar130ml/4fl oz olive oil5 spring onions, trimmed and chopped at an anglesalt and freshly ground black pepper 3 tbsp red wine vinegar 130ml/4fl oz olive oil 5 spring onions, trimmed and chopped at an angle salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. In a roasting tray, toss together the squash, fresh chillies, cumin, chilli flakes, salt and pepper and all but one tablespoon of the oil. Roast for 30 minutes, turning halfway through, until the squash has caramelised. Leave to cool slightly.Heat the remaining tablespoon of oil in a frying pan and lightly wilt the pak choi for a minute or so, then put it in a serving dish to cool slightly. To make the dressing, whisk the vinegar and oil together in a bowl, then add the spring onions and season with salt and pepper.Scatter the squash, baby spinach and olives over the pak choi, mix, then scatter over the goats’ cheese (if using) and drizzle the dressing on top. Preheat the oven to 200C/180C Fan/Gas 6. In a roasting tray, toss together the squash, fresh chillies, cumin, chilli flakes, salt and pepper and all but one tablespoon of the oil. Roast for 30 minutes, turning halfway through, until the squash has caramelised. Leave to cool slightly. Preheat the oven to 200C/180C Fan/Gas 6. In a roasting tray, toss together the squash, fresh chillies, cumin, chilli flakes, salt and pepper and all but one tablespoon of the oil. Roast for 30 minutes, turning halfway through, until the squash has caramelised. Leave to cool slightly. Heat the remaining tablespoon of oil in a frying pan and lightly wilt the pak choi for a minute or so, then put it in a serving dish to cool slightly. Heat the remaining tablespoon of oil in a frying pan and lightly wilt the pak choi for a minute or so, then put it in a serving dish to cool slightly. To make the dressing, whisk the vinegar and oil together in a bowl, then add the spring onions and season with salt and pepper. To make the dressing, whisk the vinegar and oil together in a bowl, then add the spring onions and season with salt and pepper. Scatter the squash, baby spinach and olives over the pak choi, mix, then scatter over the goats’ cheese (if using) and drizzle the dressing on top. Scatter the squash, baby spinach and olives over the pak choi, mix, then scatter over the goats’ cheese (if using) and drizzle the dressing on top. | {
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"title": "Spicy squash salad recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_squash_salad_88633_16x9.jpg This substantial salad with roasted spicy squash can be served with Paul Hollywood’s rich savoury brioche couronne. 2.4kg/5lb 3oz butternut squash or pumpkin, peeled, seeds removed, chopped into 2cm/1in cubes2-3 large red chillies, seeds removed, sliced1½ tsp ground cumin1½ tsp dried chilli flakes80ml/3fl oz good olive oil150g/5½oz pak choi leaves, roughly chopped150g/5½oz baby spinach leaveslarge handful pitted black olives300g/10oz goats’ cheese, crumbled (optional)salt and freshly ground black pepper 2.4kg/5lb 3oz butternut squash or pumpkin, peeled, seeds removed, chopped into 2cm/1in cubes 2-3 large red chillies, seeds removed, sliced 1½ tsp ground cumin 1½ tsp dried chilli flakes 80ml/3fl oz good olive oil 150g/5½oz pak choi leaves, roughly chopped 150g/5½oz baby spinach leaves large handful pitted black olives 300g/10oz goats’ cheese, crumbled (optional) salt and freshly ground black pepper 3 tbsp red wine vinegar130ml/4fl oz olive oil5 spring onions, trimmed and chopped at an anglesalt and freshly ground black pepper 3 tbsp red wine vinegar 130ml/4fl oz olive oil 5 spring onions, trimmed and chopped at an angle salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. In a roasting tray, toss together the squash, fresh chillies, cumin, chilli flakes, salt and pepper and all but one tablespoon of the oil. Roast for 30 minutes, turning halfway through, until the squash has caramelised. Leave to cool slightly.Heat the remaining tablespoon of oil in a frying pan and lightly wilt the pak choi for a minute or so, then put it in a serving dish to cool slightly. To make the dressing, whisk the vinegar and oil together in a bowl, then add the spring onions and season with salt and pepper.Scatter the squash, baby spinach and olives over the pak choi, mix, then scatter over the goats’ cheese (if using) and drizzle the dressing on top. Preheat the oven to 200C/180C Fan/Gas 6. In a roasting tray, toss together the squash, fresh chillies, cumin, chilli flakes, salt and pepper and all but one tablespoon of the oil. Roast for 30 minutes, turning halfway through, until the squash has caramelised. Leave to cool slightly. Preheat the oven to 200C/180C Fan/Gas 6. In a roasting tray, toss together the squash, fresh chillies, cumin, chilli flakes, salt and pepper and all but one tablespoon of the oil. Roast for 30 minutes, turning halfway through, until the squash has caramelised. Leave to cool slightly. Heat the remaining tablespoon of oil in a frying pan and lightly wilt the pak choi for a minute or so, then put it in a serving dish to cool slightly. Heat the remaining tablespoon of oil in a frying pan and lightly wilt the pak choi for a minute or so, then put it in a serving dish to cool slightly. To make the dressing, whisk the vinegar and oil together in a bowl, then add the spring onions and season with salt and pepper. To make the dressing, whisk the vinegar and oil together in a bowl, then add the spring onions and season with salt and pepper. Scatter the squash, baby spinach and olives over the pak choi, mix, then scatter over the goats’ cheese (if using) and drizzle the dressing on top. Scatter the squash, baby spinach and olives over the pak choi, mix, then scatter over the goats’ cheese (if using) and drizzle the dressing on top."
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} | 10ef6d0767a3e70a9196dc4e02d3dbeab2cb657082835f3c210ad108b7ae231c | Butternut squash and prawn curry with noodles recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternutsquashandpr_88913_16x9.jpg This rich prawn and squash curry has all the sweet, salty, hot and sour flavours of a great Thai curry and is really easy. 75ml/2½fl oz vegetable oil 50g/1¾oz ready-made red curry paste from a jar1 tbsp palm sugar or brown sugar (available from Asian supermarkets)1 medium butternut squash, peeled, seeds removed, cut into large chunks1 large sweet potato, peeled, cut into large chunks 1 x 400ml/14fl oz tin coconut milk90ml/6 tbsp coconut cream½ tbsp fish sauce (nam pla)2 sticks lemongrass, bruised1 tbsp lime pickle from a jar (available from supermarkets and Asian supermarkets)250g/9oz raw king prawns, peeled and de-veined250g/9oz egg noodles, cooked according to packet instructions 75ml/2½fl oz vegetable oil 50g/1¾oz ready-made red curry paste from a jar 1 tbsp palm sugar or brown sugar (available from Asian supermarkets) 1 medium butternut squash, peeled, seeds removed, cut into large chunks 1 large sweet potato, peeled, cut into large chunks 1 x 400ml/14fl oz tin coconut milk 90ml/6 tbsp coconut cream ½ tbsp fish sauce (nam pla) 2 sticks lemongrass, bruised 1 tbsp lime pickle from a jar (available from supermarkets and Asian supermarkets) 250g/9oz raw king prawns, peeled and de-veined 250g/9oz egg noodles, cooked according to packet instructions 55ml/2fl oz vegetable oil50g/1¾oz red chilli, thinly sliced50g/1¾oz garlic, thinly sliced50g/1¾oz shallots, thinly sliced 55ml/2fl oz vegetable oil 50g/1¾oz red chilli, thinly sliced 50g/1¾oz garlic, thinly sliced 50g/1¾oz shallots, thinly sliced 50g/1¾oz beansprouts, picked and washed small bunch coriander, leaves only small bunch of basil, leaves only 50g/1¾oz beansprouts, picked and washed small bunch coriander, leaves only small bunch of basil, leaves only Method Heat the oil in a wok over a medium heat and fry the red curry paste for two minutes, until fragrant. Add the palm sugar and cook for 4–5 minutes until the mixture is sticky.Stir in the squash and sweet potato and cook for 2–3 minutes.Add the coconut milk, coconut cream, fish sauce and the lemongrass and bring to the boil. Reduce the heat to simmer for 20–30 minutes, or until the squash and potato are tender but not mushy. Add the lime pickle and king prawns and cook for 2–3 minutes, until the prawns are pink and cooked through.For the garnish, heat the oil in a wok over a low heat. Add the sliced chilli and cook slowly until all of the moisture from the chillies has evaporated (at which point the oil will stop bubbling), then turn up the heat slightly, so the chillies caramelise and crisp up. Remove the chilli slices with a slotted spoon and drain on kitchen paper. Repeat this cooking process with the sliced garlic and the shallots. To serve, divide the noodles among four shallow bowls. Top with several spoonfuls of the curry, then sprinkle each bowl with a little of the bean shoots, coriander leaves and basil leaves. Garnish with a pinch of each of the crisp fried chillies, garlic and shallots. Heat the oil in a wok over a medium heat and fry the red curry paste for two minutes, until fragrant. Add the palm sugar and cook for 4–5 minutes until the mixture is sticky. Heat the oil in a wok over a medium heat and fry the red curry paste for two minutes, until fragrant. Add the palm sugar and cook for 4–5 minutes until the mixture is sticky. Stir in the squash and sweet potato and cook for 2–3 minutes. Stir in the squash and sweet potato and cook for 2–3 minutes. Add the coconut milk, coconut cream, fish sauce and the lemongrass and bring to the boil. Reduce the heat to simmer for 20–30 minutes, or until the squash and potato are tender but not mushy. Add the lime pickle and king prawns and cook for 2–3 minutes, until the prawns are pink and cooked through. Add the coconut milk, coconut cream, fish sauce and the lemongrass and bring to the boil. Reduce the heat to simmer for 20–30 minutes, or until the squash and potato are tender but not mushy. Add the lime pickle and king prawns and cook for 2–3 minutes, until the prawns are pink and cooked through. For the garnish, heat the oil in a wok over a low heat. Add the sliced chilli and cook slowly until all of the moisture from the chillies has evaporated (at which point the oil will stop bubbling), then turn up the heat slightly, so the chillies caramelise and crisp up. Remove the chilli slices with a slotted spoon and drain on kitchen paper. Repeat this cooking process with the sliced garlic and the shallots. For the garnish, heat the oil in a wok over a low heat. Add the sliced chilli and cook slowly until all of the moisture from the chillies has evaporated (at which point the oil will stop bubbling), then turn up the heat slightly, so the chillies caramelise and crisp up. Remove the chilli slices with a slotted spoon and drain on kitchen paper. Repeat this cooking process with the sliced garlic and the shallots. To serve, divide the noodles among four shallow bowls. Top with several spoonfuls of the curry, then sprinkle each bowl with a little of the bean shoots, coriander leaves and basil leaves. Garnish with a pinch of each of the crisp fried chillies, garlic and shallots. To serve, divide the noodles among four shallow bowls. Top with several spoonfuls of the curry, then sprinkle each bowl with a little of the bean shoots, coriander leaves and basil leaves. Garnish with a pinch of each of the crisp fried chillies, garlic and shallots. | {
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"title": "Butternut squash and prawn curry with noodles recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternutsquashandpr_88913_16x9.jpg This rich prawn and squash curry has all the sweet, salty, hot and sour flavours of a great Thai curry and is really easy. 75ml/2½fl oz vegetable oil 50g/1¾oz ready-made red curry paste from a jar1 tbsp palm sugar or brown sugar (available from Asian supermarkets)1 medium butternut squash, peeled, seeds removed, cut into large chunks1 large sweet potato, peeled, cut into large chunks 1 x 400ml/14fl oz tin coconut milk90ml/6 tbsp coconut cream½ tbsp fish sauce (nam pla)2 sticks lemongrass, bruised1 tbsp lime pickle from a jar (available from supermarkets and Asian supermarkets)250g/9oz raw king prawns, peeled and de-veined250g/9oz egg noodles, cooked according to packet instructions 75ml/2½fl oz vegetable oil 50g/1¾oz ready-made red curry paste from a jar 1 tbsp palm sugar or brown sugar (available from Asian supermarkets) 1 medium butternut squash, peeled, seeds removed, cut into large chunks 1 large sweet potato, peeled, cut into large chunks 1 x 400ml/14fl oz tin coconut milk 90ml/6 tbsp coconut cream ½ tbsp fish sauce (nam pla) 2 sticks lemongrass, bruised 1 tbsp lime pickle from a jar (available from supermarkets and Asian supermarkets) 250g/9oz raw king prawns, peeled and de-veined 250g/9oz egg noodles, cooked according to packet instructions 55ml/2fl oz vegetable oil50g/1¾oz red chilli, thinly sliced50g/1¾oz garlic, thinly sliced50g/1¾oz shallots, thinly sliced 55ml/2fl oz vegetable oil 50g/1¾oz red chilli, thinly sliced 50g/1¾oz garlic, thinly sliced 50g/1¾oz shallots, thinly sliced 50g/1¾oz beansprouts, picked and washed small bunch coriander, leaves only small bunch of basil, leaves only 50g/1¾oz beansprouts, picked and washed small bunch coriander, leaves only small bunch of basil, leaves only Method Heat the oil in a wok over a medium heat and fry the red curry paste for two minutes, until fragrant. Add the palm sugar and cook for 4–5 minutes until the mixture is sticky.Stir in the squash and sweet potato and cook for 2–3 minutes.Add the coconut milk, coconut cream, fish sauce and the lemongrass and bring to the boil. Reduce the heat to simmer for 20–30 minutes, or until the squash and potato are tender but not mushy. Add the lime pickle and king prawns and cook for 2–3 minutes, until the prawns are pink and cooked through.For the garnish, heat the oil in a wok over a low heat. Add the sliced chilli and cook slowly until all of the moisture from the chillies has evaporated (at which point the oil will stop bubbling), then turn up the heat slightly, so the chillies caramelise and crisp up. Remove the chilli slices with a slotted spoon and drain on kitchen paper. Repeat this cooking process with the sliced garlic and the shallots. To serve, divide the noodles among four shallow bowls. Top with several spoonfuls of the curry, then sprinkle each bowl with a little of the bean shoots, coriander leaves and basil leaves. Garnish with a pinch of each of the crisp fried chillies, garlic and shallots. Heat the oil in a wok over a medium heat and fry the red curry paste for two minutes, until fragrant. Add the palm sugar and cook for 4–5 minutes until the mixture is sticky. Heat the oil in a wok over a medium heat and fry the red curry paste for two minutes, until fragrant. Add the palm sugar and cook for 4–5 minutes until the mixture is sticky. Stir in the squash and sweet potato and cook for 2–3 minutes. Stir in the squash and sweet potato and cook for 2–3 minutes. Add the coconut milk, coconut cream, fish sauce and the lemongrass and bring to the boil. Reduce the heat to simmer for 20–30 minutes, or until the squash and potato are tender but not mushy. Add the lime pickle and king prawns and cook for 2–3 minutes, until the prawns are pink and cooked through. Add the coconut milk, coconut cream, fish sauce and the lemongrass and bring to the boil. Reduce the heat to simmer for 20–30 minutes, or until the squash and potato are tender but not mushy. Add the lime pickle and king prawns and cook for 2–3 minutes, until the prawns are pink and cooked through. For the garnish, heat the oil in a wok over a low heat. Add the sliced chilli and cook slowly until all of the moisture from the chillies has evaporated (at which point the oil will stop bubbling), then turn up the heat slightly, so the chillies caramelise and crisp up. Remove the chilli slices with a slotted spoon and drain on kitchen paper. Repeat this cooking process with the sliced garlic and the shallots. For the garnish, heat the oil in a wok over a low heat. Add the sliced chilli and cook slowly until all of the moisture from the chillies has evaporated (at which point the oil will stop bubbling), then turn up the heat slightly, so the chillies caramelise and crisp up. Remove the chilli slices with a slotted spoon and drain on kitchen paper. Repeat this cooking process with the sliced garlic and the shallots. To serve, divide the noodles among four shallow bowls. Top with several spoonfuls of the curry, then sprinkle each bowl with a little of the bean shoots, coriander leaves and basil leaves. Garnish with a pinch of each of the crisp fried chillies, garlic and shallots. To serve, divide the noodles among four shallow bowls. Top with several spoonfuls of the curry, then sprinkle each bowl with a little of the bean shoots, coriander leaves and basil leaves. Garnish with a pinch of each of the crisp fried chillies, garlic and shallots."
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} | 732440c105bdaef3cb48323551509106a50c570fe7d477e808ea460e081c1e8d | Roasted butternut squash and sage risotto with pinenuts recipe
An average of 4.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedbutternutsqua_67878_16x9.jpg Butternut squash and sage is a marriage made in heaven as this simple yet flavour-packed risotto shows. 1 large butternut squash2 garlic cloves, peeled2 tbsp olive oil, plus extra for drizzlingAbout 15 sage leaves, choppedflaked sea salt and freshly ground black pepper3 large knobs of butter1 large onion, chopped400g/14oz arborio or other Italian risotto rice2 glasses white wine1 litre/1¾ pint hot chicken or vegetable stock good handful of freshly grated parmesan cheese (or alternative vegetarian hard cheese), plus extra to serve75g/3oz pine nuts, to serve 1 large butternut squash 2 garlic cloves, peeled 2 tbsp olive oil, plus extra for drizzling About 15 sage leaves, chopped flaked sea salt and freshly ground black pepper 3 large knobs of butter 1 large onion, chopped 400g/14oz arborio or other Italian risotto rice 2 glasses white wine 1 litre/1¾ pint hot chicken or vegetable stock good handful of freshly grated parmesan cheese (or alternative vegetarian hard cheese), plus extra to serve 75g/3oz pine nuts, to serve Method Preheat the oven to 200C/400F/Gas 6.Cut the butternut squash into 6-8 wedges, remove the seeds and place in a roasting tray. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Tip into the tray and rub over the butternut squash with your hands. Roast in the oven for 40-50 minutes until softened and becoming golden in colour.Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork or potato masher until it is fairly chunky in texture. Scrape any sticky juices left in the roasting tray into the bowl and keep warm while making the risotto.Heat the olive oil and a good knob of butter in a deep, heavy-based frying pan or saute pan. Gently fry the onion until softened. Add the rice and stir for about a minute until the grains are coated with the oil and butter. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and the remaining sage and season well with salt and pepper. Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan. After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary. It may seem tedious standing and stirring but the end result will be worth it.Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste. Add any extra stock if the risotto seems particularly thick. Cover with a lid for a couple of minutes as this will give the risotto an even creamier texture.During this time, place the pinenuts in a fairly hot frying pan and toss around until golden. Spoon the risotto into warmed bowls and scatter with the pinenuts and extra parmesan. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut the butternut squash into 6-8 wedges, remove the seeds and place in a roasting tray. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Tip into the tray and rub over the butternut squash with your hands. Roast in the oven for 40-50 minutes until softened and becoming golden in colour. Cut the butternut squash into 6-8 wedges, remove the seeds and place in a roasting tray. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Tip into the tray and rub over the butternut squash with your hands. Roast in the oven for 40-50 minutes until softened and becoming golden in colour. Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork or potato masher until it is fairly chunky in texture. Scrape any sticky juices left in the roasting tray into the bowl and keep warm while making the risotto. Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork or potato masher until it is fairly chunky in texture. Scrape any sticky juices left in the roasting tray into the bowl and keep warm while making the risotto. Heat the olive oil and a good knob of butter in a deep, heavy-based frying pan or saute pan. Gently fry the onion until softened. Add the rice and stir for about a minute until the grains are coated with the oil and butter. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and the remaining sage and season well with salt and pepper. Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan. After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary. It may seem tedious standing and stirring but the end result will be worth it. Heat the olive oil and a good knob of butter in a deep, heavy-based frying pan or saute pan. Gently fry the onion until softened. Add the rice and stir for about a minute until the grains are coated with the oil and butter. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and the remaining sage and season well with salt and pepper. Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan. After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary. It may seem tedious standing and stirring but the end result will be worth it. Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste. Add any extra stock if the risotto seems particularly thick. Cover with a lid for a couple of minutes as this will give the risotto an even creamier texture. Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste. Add any extra stock if the risotto seems particularly thick. Cover with a lid for a couple of minutes as this will give the risotto an even creamier texture. During this time, place the pinenuts in a fairly hot frying pan and toss around until golden. Spoon the risotto into warmed bowls and scatter with the pinenuts and extra parmesan. During this time, place the pinenuts in a fairly hot frying pan and toss around until golden. Spoon the risotto into warmed bowls and scatter with the pinenuts and extra parmesan. Recipe tips For a smoky finish to the risotto, fry 6-8 slices of smoked streaky bacon cut into thin strips or 200g/7oz lardons until crispy and scatter over the risotto with the pinenuts. | {
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"content": "An average of 4.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedbutternutsqua_67878_16x9.jpg Butternut squash and sage is a marriage made in heaven as this simple yet flavour-packed risotto shows. 1 large butternut squash2 garlic cloves, peeled2 tbsp olive oil, plus extra for drizzlingAbout 15 sage leaves, choppedflaked sea salt and freshly ground black pepper3 large knobs of butter1 large onion, chopped400g/14oz arborio or other Italian risotto rice2 glasses white wine1 litre/1¾ pint hot chicken or vegetable stock good handful of freshly grated parmesan cheese (or alternative vegetarian hard cheese), plus extra to serve75g/3oz pine nuts, to serve 1 large butternut squash 2 garlic cloves, peeled 2 tbsp olive oil, plus extra for drizzling About 15 sage leaves, chopped flaked sea salt and freshly ground black pepper 3 large knobs of butter 1 large onion, chopped 400g/14oz arborio or other Italian risotto rice 2 glasses white wine 1 litre/1¾ pint hot chicken or vegetable stock good handful of freshly grated parmesan cheese (or alternative vegetarian hard cheese), plus extra to serve 75g/3oz pine nuts, to serve Method Preheat the oven to 200C/400F/Gas 6.Cut the butternut squash into 6-8 wedges, remove the seeds and place in a roasting tray. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Tip into the tray and rub over the butternut squash with your hands. Roast in the oven for 40-50 minutes until softened and becoming golden in colour.Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork or potato masher until it is fairly chunky in texture. Scrape any sticky juices left in the roasting tray into the bowl and keep warm while making the risotto.Heat the olive oil and a good knob of butter in a deep, heavy-based frying pan or saute pan. Gently fry the onion until softened. Add the rice and stir for about a minute until the grains are coated with the oil and butter. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and the remaining sage and season well with salt and pepper. Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan. After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary. It may seem tedious standing and stirring but the end result will be worth it.Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste. Add any extra stock if the risotto seems particularly thick. Cover with a lid for a couple of minutes as this will give the risotto an even creamier texture.During this time, place the pinenuts in a fairly hot frying pan and toss around until golden. Spoon the risotto into warmed bowls and scatter with the pinenuts and extra parmesan. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut the butternut squash into 6-8 wedges, remove the seeds and place in a roasting tray. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Tip into the tray and rub over the butternut squash with your hands. Roast in the oven for 40-50 minutes until softened and becoming golden in colour. Cut the butternut squash into 6-8 wedges, remove the seeds and place in a roasting tray. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Tip into the tray and rub over the butternut squash with your hands. Roast in the oven for 40-50 minutes until softened and becoming golden in colour. Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork or potato masher until it is fairly chunky in texture. Scrape any sticky juices left in the roasting tray into the bowl and keep warm while making the risotto. Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork or potato masher until it is fairly chunky in texture. Scrape any sticky juices left in the roasting tray into the bowl and keep warm while making the risotto. Heat the olive oil and a good knob of butter in a deep, heavy-based frying pan or saute pan. Gently fry the onion until softened. Add the rice and stir for about a minute until the grains are coated with the oil and butter. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and the remaining sage and season well with salt and pepper. Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan. After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary. It may seem tedious standing and stirring but the end result will be worth it. Heat the olive oil and a good knob of butter in a deep, heavy-based frying pan or saute pan. Gently fry the onion until softened. Add the rice and stir for about a minute until the grains are coated with the oil and butter. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and the remaining sage and season well with salt and pepper. Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan. After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary. It may seem tedious standing and stirring but the end result will be worth it. Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste. Add any extra stock if the risotto seems particularly thick. Cover with a lid for a couple of minutes as this will give the risotto an even creamier texture. Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste. Add any extra stock if the risotto seems particularly thick. Cover with a lid for a couple of minutes as this will give the risotto an even creamier texture. During this time, place the pinenuts in a fairly hot frying pan and toss around until golden. Spoon the risotto into warmed bowls and scatter with the pinenuts and extra parmesan. During this time, place the pinenuts in a fairly hot frying pan and toss around until golden. Spoon the risotto into warmed bowls and scatter with the pinenuts and extra parmesan. Recipe tips For a smoky finish to the risotto, fry 6-8 slices of smoked streaky bacon cut into thin strips or 200g/7oz lardons until crispy and scatter over the risotto with the pinenuts."
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} | e544d58c9280ee3726e18bbf3cd2b56d020dc1748a47d12af63de430bfbf2263 | Butternut squash, sage and crème fraîche mash recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternutsquashsagea_92665_16x9.jpg Sweet and buttery squash paired with fragrant sage and crème fraîche for a bit of zing. 60g/2½oz butter10 fresh sage leaves, chopped1.5kg/3lb 5oz butternut squash, peeled, seeds removed, cut into 2cm/1in pieceslarge pinch chilli flakes40g/1½oz Parmesan (or a similar vegetarian hard cheese), coarsley grated6 tbsp crème fraîche salt and freshly ground black pepper 60g/2½oz butter 10 fresh sage leaves, chopped 1.5kg/3lb 5oz butternut squash, peeled, seeds removed, cut into 2cm/1in pieces large pinch chilli flakes 40g/1½oz Parmesan (or a similar vegetarian hard cheese), coarsley grated 6 tbsp crème fraîche salt and freshly ground black pepper Method Melt the butter in a wide, heavy-based, lidded pan over a low heat. When the butter is foaming, add the sage and fry one minute.Add the butternut squash pieces and chilli flakes. Cover the pan with a lid and cook for 15-20 minutes, or until the squash is tender, stirring occasionally.Lightly mash the squash, using a fork, then stir in the parmesan and crème fraîche until well combined. Season, to taste, with salt and freshly ground black pepper. Melt the butter in a wide, heavy-based, lidded pan over a low heat. When the butter is foaming, add the sage and fry one minute. Melt the butter in a wide, heavy-based, lidded pan over a low heat. When the butter is foaming, add the sage and fry one minute. Add the butternut squash pieces and chilli flakes. Cover the pan with a lid and cook for 15-20 minutes, or until the squash is tender, stirring occasionally. Add the butternut squash pieces and chilli flakes. Cover the pan with a lid and cook for 15-20 minutes, or until the squash is tender, stirring occasionally. Lightly mash the squash, using a fork, then stir in the parmesan and crème fraîche until well combined. Season, to taste, with salt and freshly ground black pepper. Lightly mash the squash, using a fork, then stir in the parmesan and crème fraîche until well combined. Season, to taste, with salt and freshly ground black pepper. | {
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"title": "Butternut squash, sage and crème fraîche mash recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternutsquashsagea_92665_16x9.jpg Sweet and buttery squash paired with fragrant sage and crème fraîche for a bit of zing. 60g/2½oz butter10 fresh sage leaves, chopped1.5kg/3lb 5oz butternut squash, peeled, seeds removed, cut into 2cm/1in pieceslarge pinch chilli flakes40g/1½oz Parmesan (or a similar vegetarian hard cheese), coarsley grated6 tbsp crème fraîche salt and freshly ground black pepper 60g/2½oz butter 10 fresh sage leaves, chopped 1.5kg/3lb 5oz butternut squash, peeled, seeds removed, cut into 2cm/1in pieces large pinch chilli flakes 40g/1½oz Parmesan (or a similar vegetarian hard cheese), coarsley grated 6 tbsp crème fraîche salt and freshly ground black pepper Method Melt the butter in a wide, heavy-based, lidded pan over a low heat. When the butter is foaming, add the sage and fry one minute.Add the butternut squash pieces and chilli flakes. Cover the pan with a lid and cook for 15-20 minutes, or until the squash is tender, stirring occasionally.Lightly mash the squash, using a fork, then stir in the parmesan and crème fraîche until well combined. Season, to taste, with salt and freshly ground black pepper. Melt the butter in a wide, heavy-based, lidded pan over a low heat. When the butter is foaming, add the sage and fry one minute. Melt the butter in a wide, heavy-based, lidded pan over a low heat. When the butter is foaming, add the sage and fry one minute. Add the butternut squash pieces and chilli flakes. Cover the pan with a lid and cook for 15-20 minutes, or until the squash is tender, stirring occasionally. Add the butternut squash pieces and chilli flakes. Cover the pan with a lid and cook for 15-20 minutes, or until the squash is tender, stirring occasionally. Lightly mash the squash, using a fork, then stir in the parmesan and crème fraîche until well combined. Season, to taste, with salt and freshly ground black pepper. Lightly mash the squash, using a fork, then stir in the parmesan and crème fraîche until well combined. Season, to taste, with salt and freshly ground black pepper."
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} | 9f619f6ad275554287342f40abec9b9210d786a7b70587e7119caab17390486d | Butternut squash and lime soup recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roastedbutternutsqua_82587_16x9.jpg This quick, simple recipe makes a big batch of healthy butternut squash soup. It freezes brilliantly too. Perfect with bread for a speedy make-ahead meal. Each serving provides 155kcal, 4g protein, 12g carbohydrate (of which 8.5g sugars), 10g fat (of which 5g saturates), 2.4g fibre and 0.8g salt. 2 tbsp olive oil50g/1¾oz butter200g/7oz onion, finely sliced 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubessalt and freshly ground black pepper 2 vegetable stock cubes750ml/1¼ pint milk1 lime, juice only 2 tbsp olive oil 50g/1¾oz butter 200g/7oz onion, finely sliced 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes salt and freshly ground black pepper 2 vegetable stock cubes 750ml/1¼ pint milk 1 lime, juice only Method Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.Transfer to a blender and pulse until smooth. Taste, and add more salt and pepper if required. Finish with a little lime juice. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper. Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender. Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender. Transfer to a blender and pulse until smooth. Transfer to a blender and pulse until smooth. Taste, and add more salt and pepper if required. Finish with a little lime juice. Taste, and add more salt and pepper if required. Finish with a little lime juice. | {
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"title": "Butternut squash and lime soup recipe",
"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roastedbutternutsqua_82587_16x9.jpg This quick, simple recipe makes a big batch of healthy butternut squash soup. It freezes brilliantly too. Perfect with bread for a speedy make-ahead meal. Each serving provides 155kcal, 4g protein, 12g carbohydrate (of which 8.5g sugars), 10g fat (of which 5g saturates), 2.4g fibre and 0.8g salt. 2 tbsp olive oil50g/1¾oz butter200g/7oz onion, finely sliced 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubessalt and freshly ground black pepper 2 vegetable stock cubes750ml/1¼ pint milk1 lime, juice only 2 tbsp olive oil 50g/1¾oz butter 200g/7oz onion, finely sliced 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes salt and freshly ground black pepper 2 vegetable stock cubes 750ml/1¼ pint milk 1 lime, juice only Method Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.Transfer to a blender and pulse until smooth. Taste, and add more salt and pepper if required. Finish with a little lime juice. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper. Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender. Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender. Transfer to a blender and pulse until smooth. Transfer to a blender and pulse until smooth. Taste, and add more salt and pepper if required. Finish with a little lime juice. Taste, and add more salt and pepper if required. Finish with a little lime juice."
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} | 13bdda327fa63d418ba20436318a55ea8028177163d39c1e803b7e825f4fee4d | Thyme-buttered cabbage recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thymebutteredcabbage_90385_16x9.jpg Turn cabbage into a tasty side dish with a generous splash of cream and fresh thyme. 200ml/7fl oz vegetable or chicken stock ¼ green cabbage (such as sweetheart or Savoy), shredded100ml/3½fl oz double cream2 tbsp chopped fresh thyme25g/1oz butter, chopped 200ml/7fl oz vegetable or chicken stock ¼ green cabbage (such as sweetheart or Savoy), shredded 100ml/3½fl oz double cream 2 tbsp chopped fresh thyme 25g/1oz butter, chopped Method Bring the stock to the boil in a saucepan, then add the cabbage. Reduce to a simmer and cook for 5-7 minutes, or until softened, then stir in the cream and thyme. Cook for a further 2-3 minutes, or until the cabbage is completely softened, then stir in the butter. Serve. Bring the stock to the boil in a saucepan, then add the cabbage. Reduce to a simmer and cook for 5-7 minutes, or until softened, then stir in the cream and thyme. Bring the stock to the boil in a saucepan, then add the cabbage. Reduce to a simmer and cook for 5-7 minutes, or until softened, then stir in the cream and thyme. Cook for a further 2-3 minutes, or until the cabbage is completely softened, then stir in the butter. Serve. Cook for a further 2-3 minutes, or until the cabbage is completely softened, then stir in the butter. Serve. | {
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"title": "Thyme-buttered cabbage recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thymebutteredcabbage_90385_16x9.jpg Turn cabbage into a tasty side dish with a generous splash of cream and fresh thyme. 200ml/7fl oz vegetable or chicken stock ¼ green cabbage (such as sweetheart or Savoy), shredded100ml/3½fl oz double cream2 tbsp chopped fresh thyme25g/1oz butter, chopped 200ml/7fl oz vegetable or chicken stock ¼ green cabbage (such as sweetheart or Savoy), shredded 100ml/3½fl oz double cream 2 tbsp chopped fresh thyme 25g/1oz butter, chopped Method Bring the stock to the boil in a saucepan, then add the cabbage. Reduce to a simmer and cook for 5-7 minutes, or until softened, then stir in the cream and thyme. Cook for a further 2-3 minutes, or until the cabbage is completely softened, then stir in the butter. Serve. Bring the stock to the boil in a saucepan, then add the cabbage. Reduce to a simmer and cook for 5-7 minutes, or until softened, then stir in the cream and thyme. Bring the stock to the boil in a saucepan, then add the cabbage. Reduce to a simmer and cook for 5-7 minutes, or until softened, then stir in the cream and thyme. Cook for a further 2-3 minutes, or until the cabbage is completely softened, then stir in the butter. Serve. Cook for a further 2-3 minutes, or until the cabbage is completely softened, then stir in the butter. Serve."
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} | 1057f8dfd4cca450fc3ca5f9fbf964a2c32d62cf99b6b2d13beb3e82a2c47485 | Red onion gravy recipe
An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oniongravy_73662_16x9.jpg The secret to this onion gravy recipe is the long slow cooking of the onions and the best quality stock you can find. 2 tbsp vegetable oil1 large onion, sliced200ml/7fl oz red wine100ml/3½fl oz beef stock (or vegetable stock for a vegetarian version)1 tsp French mustardsalt and freshly ground black pepper 2 tbsp vegetable oil 1 large onion, sliced 200ml/7fl oz red wine 100ml/3½fl oz beef stock (or vegetable stock for a vegetarian version) 1 tsp French mustard salt and freshly ground black pepper Method Heat the oil in a frying pan and add the onion. Fry on a low heat for 30-45 minutes, stirring occasionally, or until the onion is golden-brown but not burnt. Pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Heat the oil in a frying pan and add the onion. Fry on a low heat for 30-45 minutes, stirring occasionally, or until the onion is golden-brown but not burnt. Heat the oil in a frying pan and add the onion. Fry on a low heat for 30-45 minutes, stirring occasionally, or until the onion is golden-brown but not burnt. Pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. | {
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"title": "Red onion gravy recipe",
"content": "An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oniongravy_73662_16x9.jpg The secret to this onion gravy recipe is the long slow cooking of the onions and the best quality stock you can find. 2 tbsp vegetable oil1 large onion, sliced200ml/7fl oz red wine100ml/3½fl oz beef stock (or vegetable stock for a vegetarian version)1 tsp French mustardsalt and freshly ground black pepper 2 tbsp vegetable oil 1 large onion, sliced 200ml/7fl oz red wine 100ml/3½fl oz beef stock (or vegetable stock for a vegetarian version) 1 tsp French mustard salt and freshly ground black pepper Method Heat the oil in a frying pan and add the onion. Fry on a low heat for 30-45 minutes, stirring occasionally, or until the onion is golden-brown but not burnt. Pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Heat the oil in a frying pan and add the onion. Fry on a low heat for 30-45 minutes, stirring occasionally, or until the onion is golden-brown but not burnt. Heat the oil in a frying pan and add the onion. Fry on a low heat for 30-45 minutes, stirring occasionally, or until the onion is golden-brown but not burnt. Pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper."
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} | 410a1766ef9ca650b44b1a08157e470a0b9f7ce698cdce41f7212bb40bcdc844 | Onion marmalade recipe
An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roxysonionmarmalade_73259_16x9.jpg For a prepare-ahead present, make this onion marmalade a few weeks in advance of Christmas – it will only improve in flavour. 110g/4oz butter900g/2lb onions, thinly sliced2 tbsp granulated sugarsalt and freshly ground black pepper75ml/3fl oz sherry vinegar or red wine vinegar2 tbsp grenadine syrup or crème de cassis½ bottle red wine, or less (to taste) 110g/4oz butter 900g/2lb onions, thinly sliced 2 tbsp granulated sugar salt and freshly ground black pepper 75ml/3fl oz sherry vinegar or red wine vinegar 2 tbsp grenadine syrup or crème de cassis ½ bottle red wine, or less (to taste) mature cheddarblue cheeseoatcakesgrainy bread mature cheddar blue cheese oatcakes grainy bread Method Melt the butter in a medium pan and add the onions. Add the sugar and seasoning. Lower the heat and cover. Simmer for 20 minutes giving an occasional stir. Add the vinegar, grenadine syrup and the red wine. Cook, uncovered, over a low heat with more stirring as necessary until the sauce thickens and bubbles slowly. Serve with cheese, oatcakes and grainy bread. Melt the butter in a medium pan and add the onions. Add the sugar and seasoning. Lower the heat and cover. Simmer for 20 minutes giving an occasional stir. Melt the butter in a medium pan and add the onions. Add the sugar and seasoning. Lower the heat and cover. Simmer for 20 minutes giving an occasional stir. Add the vinegar, grenadine syrup and the red wine. Cook, uncovered, over a low heat with more stirring as necessary until the sauce thickens and bubbles slowly. Serve with cheese, oatcakes and grainy bread. Add the vinegar, grenadine syrup and the red wine. Cook, uncovered, over a low heat with more stirring as necessary until the sauce thickens and bubbles slowly. Serve with cheese, oatcakes and grainy bread. | {
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"title": "Onion marmalade recipe",
"content": "An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roxysonionmarmalade_73259_16x9.jpg For a prepare-ahead present, make this onion marmalade a few weeks in advance of Christmas – it will only improve in flavour. 110g/4oz butter900g/2lb onions, thinly sliced2 tbsp granulated sugarsalt and freshly ground black pepper75ml/3fl oz sherry vinegar or red wine vinegar2 tbsp grenadine syrup or crème de cassis½ bottle red wine, or less (to taste) 110g/4oz butter 900g/2lb onions, thinly sliced 2 tbsp granulated sugar salt and freshly ground black pepper 75ml/3fl oz sherry vinegar or red wine vinegar 2 tbsp grenadine syrup or crème de cassis ½ bottle red wine, or less (to taste) mature cheddarblue cheeseoatcakesgrainy bread mature cheddar blue cheese oatcakes grainy bread Method Melt the butter in a medium pan and add the onions. Add the sugar and seasoning. Lower the heat and cover. Simmer for 20 minutes giving an occasional stir. Add the vinegar, grenadine syrup and the red wine. Cook, uncovered, over a low heat with more stirring as necessary until the sauce thickens and bubbles slowly. Serve with cheese, oatcakes and grainy bread. Melt the butter in a medium pan and add the onions. Add the sugar and seasoning. Lower the heat and cover. Simmer for 20 minutes giving an occasional stir. Melt the butter in a medium pan and add the onions. Add the sugar and seasoning. Lower the heat and cover. Simmer for 20 minutes giving an occasional stir. Add the vinegar, grenadine syrup and the red wine. Cook, uncovered, over a low heat with more stirring as necessary until the sauce thickens and bubbles slowly. Serve with cheese, oatcakes and grainy bread. Add the vinegar, grenadine syrup and the red wine. Cook, uncovered, over a low heat with more stirring as necessary until the sauce thickens and bubbles slowly. Serve with cheese, oatcakes and grainy bread."
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} | 8a1d465d718da5eb0fbb531384208252d7ee21a305ec31b191234a15a17f7cf0 | Potato, onion, sage and gruyère tart recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_onion_sage_and_03361_16x9.jpg Do put the time into caramelising the onions in this easy vegetable tart - the natural sweetness sets off the gruyère and sage beautifully. 4 tbsp olive oil6 sage leaves3 onions, peeled and finely sliced 250g/9oz ready-rolled all-butter puff pastry3 large cooked leftover roast potatoes (or boiled potatoes), quartered150g/5½oz gruyère (or alternative vegetarian alpine cheese) 4 tbsp olive oil 6 sage leaves 3 onions, peeled and finely sliced 250g/9oz ready-rolled all-butter puff pastry 3 large cooked leftover roast potatoes (or boiled potatoes), quartered 150g/5½oz gruyère (or alternative vegetarian alpine cheese) Method Preheat the oven to 190C/170C Fan/Gas 5.Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside. Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside.Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the potatoes and grated gruyère. Bake for 20-25 minutes.Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside. Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside. Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside. Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside. Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the potatoes and grated gruyère. Bake for 20-25 minutes. Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the potatoes and grated gruyère. Bake for 20-25 minutes. Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve. Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve. | {
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"title": "Potato, onion, sage and gruyère tart recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_onion_sage_and_03361_16x9.jpg Do put the time into caramelising the onions in this easy vegetable tart - the natural sweetness sets off the gruyère and sage beautifully. 4 tbsp olive oil6 sage leaves3 onions, peeled and finely sliced 250g/9oz ready-rolled all-butter puff pastry3 large cooked leftover roast potatoes (or boiled potatoes), quartered150g/5½oz gruyère (or alternative vegetarian alpine cheese) 4 tbsp olive oil 6 sage leaves 3 onions, peeled and finely sliced 250g/9oz ready-rolled all-butter puff pastry 3 large cooked leftover roast potatoes (or boiled potatoes), quartered 150g/5½oz gruyère (or alternative vegetarian alpine cheese) Method Preheat the oven to 190C/170C Fan/Gas 5.Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside. Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside.Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the potatoes and grated gruyère. Bake for 20-25 minutes.Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside. Put the olive oil and sage leaves in a pan. Fry until crisp and then immediately remove the sage leaves and set aside. Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside. Add the sliced onions to the same pan. Cook over a low to moderate heat for 20-30 minutes, stirring occasionally, until soft and caramelised. Set aside. Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the potatoes and grated gruyère. Bake for 20-25 minutes. Lay the puff pastry out on a lined baking tray and top with the caramelised onions, leaving a border all around. Top with the potatoes and grated gruyère. Bake for 20-25 minutes. Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve. Remove from the oven when golden-brown, garnish with the crisp sage leaves and serve."
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} | ec3fd7b4cd867a633a60550ac10c2228526995cbb7063a5b8333e837730d43d6 | Liver and bacon with caramelised onions recipe
Liver and bacon with caramelised onions and Italian-style greens An average of 4.1 out of 5 stars from 7 ratings Classic liver and bacon with a rich onion gravy. Rick pairs it here with refreshing Italian-inspired greens, complementing the deep gamey flavours of this dish. A simple and satisfying midweek treat. 15g/½oz butter1 large onion, thinly slicedpinch of sugar1½ tsp balsamic vinegar100–150ml/3½fl oz–5fl oz beef stock6 thinly sliced rashers of streaky bacon, rind removed300g/10½oz calf’s liver, thinly sliced15g/½oz flour, for dusting1 tbsp sunflower oilsalt and freshly ground black pepper 15g/½oz butter 1 large onion, thinly sliced pinch of sugar 1½ tsp balsamic vinegar 100–150ml/3½fl oz–5fl oz beef stock 6 thinly sliced rashers of streaky bacon, rind removed 300g/10½oz calf’s liver, thinly sliced 15g/½oz flour, for dusting 1 tbsp sunflower oil salt and freshly ground black pepper 20g/¾oz butter1 shallot, finely chopped200g/7oz savoy cabbage, spring greens or kale, shreddedsmall handful parsley, choppedsalt and freshly ground black pepper 20g/¾oz butter 1 shallot, finely chopped 200g/7oz savoy cabbage, spring greens or kale, shredded small handful parsley, chopped salt and freshly ground black pepper Method Melt the butter in a large frying pan over a medium heat. Add the onion and sugar and fry for 7–8 minutes until the onion is nicely browned, stirring frequently. Season the onions with salt and pepper, then add the balsamic vinegar and stock – the exact amount will depend on the size of your pan and how quickly the liquid cooks down – and leave it to bubble up for a few seconds. You’re aiming for a nice thick consistency. Take the pan off the heat and keep the onions warm.Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm.Season the liver slices with salt and pepper and dust them with flour. Add the oil to another large frying pan and cook the slices of liver over a high heat for about 30 seconds on each side. The liver should be browned on the outside and just cooked through in the middle. Serve the liver on warm plates with the bacon and onions, the greens and perhaps some mashed potato. Heat the butter over a medium-high heat, add the shallot and fry for a few minutes until softened. Add the cabbage, cover the pan and allow the cabbage to wilt in the heat for a couple of minutes, then add the parsley and season to taste.Serve the crispy bacon and liver with the onion gravy and the Italian greens alongside. Melt the butter in a large frying pan over a medium heat. Add the onion and sugar and fry for 7–8 minutes until the onion is nicely browned, stirring frequently. Melt the butter in a large frying pan over a medium heat. Add the onion and sugar and fry for 7–8 minutes until the onion is nicely browned, stirring frequently. Season the onions with salt and pepper, then add the balsamic vinegar and stock – the exact amount will depend on the size of your pan and how quickly the liquid cooks down – and leave it to bubble up for a few seconds. You’re aiming for a nice thick consistency. Take the pan off the heat and keep the onions warm. Season the onions with salt and pepper, then add the balsamic vinegar and stock – the exact amount will depend on the size of your pan and how quickly the liquid cooks down – and leave it to bubble up for a few seconds. You’re aiming for a nice thick consistency. Take the pan off the heat and keep the onions warm. Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm. Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm. Season the liver slices with salt and pepper and dust them with flour. Add the oil to another large frying pan and cook the slices of liver over a high heat for about 30 seconds on each side. The liver should be browned on the outside and just cooked through in the middle. Season the liver slices with salt and pepper and dust them with flour. Add the oil to another large frying pan and cook the slices of liver over a high heat for about 30 seconds on each side. The liver should be browned on the outside and just cooked through in the middle. Serve the liver on warm plates with the bacon and onions, the greens and perhaps some mashed potato. Serve the liver on warm plates with the bacon and onions, the greens and perhaps some mashed potato. Heat the butter over a medium-high heat, add the shallot and fry for a few minutes until softened. Add the cabbage, cover the pan and allow the cabbage to wilt in the heat for a couple of minutes, then add the parsley and season to taste. Heat the butter over a medium-high heat, add the shallot and fry for a few minutes until softened. Add the cabbage, cover the pan and allow the cabbage to wilt in the heat for a couple of minutes, then add the parsley and season to taste. Serve the crispy bacon and liver with the onion gravy and the Italian greens alongside. Serve the crispy bacon and liver with the onion gravy and the Italian greens alongside. | {
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"content": "Liver and bacon with caramelised onions and Italian-style greens An average of 4.1 out of 5 stars from 7 ratings Classic liver and bacon with a rich onion gravy. Rick pairs it here with refreshing Italian-inspired greens, complementing the deep gamey flavours of this dish. A simple and satisfying midweek treat. 15g/½oz butter1 large onion, thinly slicedpinch of sugar1½ tsp balsamic vinegar100–150ml/3½fl oz–5fl oz beef stock6 thinly sliced rashers of streaky bacon, rind removed300g/10½oz calf’s liver, thinly sliced15g/½oz flour, for dusting1 tbsp sunflower oilsalt and freshly ground black pepper 15g/½oz butter 1 large onion, thinly sliced pinch of sugar 1½ tsp balsamic vinegar 100–150ml/3½fl oz–5fl oz beef stock 6 thinly sliced rashers of streaky bacon, rind removed 300g/10½oz calf’s liver, thinly sliced 15g/½oz flour, for dusting 1 tbsp sunflower oil salt and freshly ground black pepper 20g/¾oz butter1 shallot, finely chopped200g/7oz savoy cabbage, spring greens or kale, shreddedsmall handful parsley, choppedsalt and freshly ground black pepper 20g/¾oz butter 1 shallot, finely chopped 200g/7oz savoy cabbage, spring greens or kale, shredded small handful parsley, chopped salt and freshly ground black pepper Method Melt the butter in a large frying pan over a medium heat. Add the onion and sugar and fry for 7–8 minutes until the onion is nicely browned, stirring frequently. Season the onions with salt and pepper, then add the balsamic vinegar and stock – the exact amount will depend on the size of your pan and how quickly the liquid cooks down – and leave it to bubble up for a few seconds. You’re aiming for a nice thick consistency. Take the pan off the heat and keep the onions warm.Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm.Season the liver slices with salt and pepper and dust them with flour. Add the oil to another large frying pan and cook the slices of liver over a high heat for about 30 seconds on each side. The liver should be browned on the outside and just cooked through in the middle. Serve the liver on warm plates with the bacon and onions, the greens and perhaps some mashed potato. Heat the butter over a medium-high heat, add the shallot and fry for a few minutes until softened. Add the cabbage, cover the pan and allow the cabbage to wilt in the heat for a couple of minutes, then add the parsley and season to taste.Serve the crispy bacon and liver with the onion gravy and the Italian greens alongside. Melt the butter in a large frying pan over a medium heat. Add the onion and sugar and fry for 7–8 minutes until the onion is nicely browned, stirring frequently. Melt the butter in a large frying pan over a medium heat. Add the onion and sugar and fry for 7–8 minutes until the onion is nicely browned, stirring frequently. Season the onions with salt and pepper, then add the balsamic vinegar and stock – the exact amount will depend on the size of your pan and how quickly the liquid cooks down – and leave it to bubble up for a few seconds. You’re aiming for a nice thick consistency. Take the pan off the heat and keep the onions warm. Season the onions with salt and pepper, then add the balsamic vinegar and stock – the exact amount will depend on the size of your pan and how quickly the liquid cooks down – and leave it to bubble up for a few seconds. You’re aiming for a nice thick consistency. Take the pan off the heat and keep the onions warm. Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm. Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm. Season the liver slices with salt and pepper and dust them with flour. Add the oil to another large frying pan and cook the slices of liver over a high heat for about 30 seconds on each side. The liver should be browned on the outside and just cooked through in the middle. Season the liver slices with salt and pepper and dust them with flour. Add the oil to another large frying pan and cook the slices of liver over a high heat for about 30 seconds on each side. The liver should be browned on the outside and just cooked through in the middle. Serve the liver on warm plates with the bacon and onions, the greens and perhaps some mashed potato. Serve the liver on warm plates with the bacon and onions, the greens and perhaps some mashed potato. Heat the butter over a medium-high heat, add the shallot and fry for a few minutes until softened. Add the cabbage, cover the pan and allow the cabbage to wilt in the heat for a couple of minutes, then add the parsley and season to taste. Heat the butter over a medium-high heat, add the shallot and fry for a few minutes until softened. Add the cabbage, cover the pan and allow the cabbage to wilt in the heat for a couple of minutes, then add the parsley and season to taste. Serve the crispy bacon and liver with the onion gravy and the Italian greens alongside. Serve the crispy bacon and liver with the onion gravy and the Italian greens alongside."
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} | e348b84f00d84b92ff49871e85bdd8ae2ea9a4ee530685a3067117c9a7139f77 | Make-ahead onion gravy recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/make-ahead_onion_gravy_52902_16x9.jpg The secrets to making the best onion gravy are frequent stirring and careful control of the heat when frying the onions so they are soft and beautifully caramelised. This recipe is very straightforward, although it takes a little time and attention. It’s perfect for making a few days in advance (meaning it’s great for Christmas) and the results are definitely worth it. 3 tbsp olive oil 3 onions (about 600g/1lb 5oz), thinly sliced1 level tbsp plain (or gluten-free) flour 1 tbsp finely chopped fresh thyme leaves1 tbsp brown miso paste1 tsp Dijon mustard 600ml/20fl oz hot vegetable stock (homemade or from a stock cube) salt and freshly ground black pepper 3 tbsp olive oil 3 onions (about 600g/1lb 5oz), thinly sliced 1 level tbsp plain (or gluten-free) flour 1 tbsp finely chopped fresh thyme leaves 1 tbsp brown miso paste 1 tsp Dijon mustard 600ml/20fl oz hot vegetable stock (homemade or from a stock cube) salt and freshly ground black pepper Method Place a medium saucepan on a high heat. Add the oil, then the onions, stir in some salt and cook for 1 minute. Stirring often, turn the heat down to medium and cook for 10 minutes so the water from inside the onions is released. You don’t want them to take on too much colour at this stage.Turn the heat down again to low and cook for a further 30 minutes, continuing to stir regularly while scraping the bottom of the pan. The onions will become naturally sweet, caramelised and soft. Sprinkle in the flour and mix thoroughly so it coats the onion. Stir in the thyme, miso and mustard.Slowly pour in the hot vegetable stock while stirring, then season with black pepper. If you have any meat juices from a roasted joint, you can add them now as an extra. Turn up the heat to medium and bring to a simmer. Cook for 10 minutes, stirring to make sure the onions don’t catch. Taste to check the seasoning and serve. Place a medium saucepan on a high heat. Add the oil, then the onions, stir in some salt and cook for 1 minute. Place a medium saucepan on a high heat. Add the oil, then the onions, stir in some salt and cook for 1 minute. Stirring often, turn the heat down to medium and cook for 10 minutes so the water from inside the onions is released. You don’t want them to take on too much colour at this stage. Stirring often, turn the heat down to medium and cook for 10 minutes so the water from inside the onions is released. You don’t want them to take on too much colour at this stage. Turn the heat down again to low and cook for a further 30 minutes, continuing to stir regularly while scraping the bottom of the pan. The onions will become naturally sweet, caramelised and soft. Turn the heat down again to low and cook for a further 30 minutes, continuing to stir regularly while scraping the bottom of the pan. The onions will become naturally sweet, caramelised and soft. Sprinkle in the flour and mix thoroughly so it coats the onion. Stir in the thyme, miso and mustard. Sprinkle in the flour and mix thoroughly so it coats the onion. Stir in the thyme, miso and mustard. Slowly pour in the hot vegetable stock while stirring, then season with black pepper. If you have any meat juices from a roasted joint, you can add them now as an extra. Slowly pour in the hot vegetable stock while stirring, then season with black pepper. If you have any meat juices from a roasted joint, you can add them now as an extra. Turn up the heat to medium and bring to a simmer. Cook for 10 minutes, stirring to make sure the onions don’t catch. Taste to check the seasoning and serve. Turn up the heat to medium and bring to a simmer. Cook for 10 minutes, stirring to make sure the onions don’t catch. Taste to check the seasoning and serve. Recipe tips This gravy is suitable for vegans, with the brown miso creating a full flavour everyone will love. If you’re eating meat with your gravy though, add the roasting juices for a meaty boost. If you’re making this ahead, leave the gravy to cool before decanting into a sealed container or food storage bag suitable for liquids. It can then be stored in the fridge for up to 3 days, or frozen. When you want to serve, defrost the gravy in the fridge if frozen, then gently bring back to a simmer in a saucepan to heat through thoroughly. This gravy can easily be made gluten free. Just swap the flour for gluten-free flour and if using a stock cube be sure to choose a gluten-free variety. | {
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"title": "Make-ahead onion gravy recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/make-ahead_onion_gravy_52902_16x9.jpg The secrets to making the best onion gravy are frequent stirring and careful control of the heat when frying the onions so they are soft and beautifully caramelised. This recipe is very straightforward, although it takes a little time and attention. It’s perfect for making a few days in advance (meaning it’s great for Christmas) and the results are definitely worth it. 3 tbsp olive oil 3 onions (about 600g/1lb 5oz), thinly sliced1 level tbsp plain (or gluten-free) flour 1 tbsp finely chopped fresh thyme leaves1 tbsp brown miso paste1 tsp Dijon mustard 600ml/20fl oz hot vegetable stock (homemade or from a stock cube) salt and freshly ground black pepper 3 tbsp olive oil 3 onions (about 600g/1lb 5oz), thinly sliced 1 level tbsp plain (or gluten-free) flour 1 tbsp finely chopped fresh thyme leaves 1 tbsp brown miso paste 1 tsp Dijon mustard 600ml/20fl oz hot vegetable stock (homemade or from a stock cube) salt and freshly ground black pepper Method Place a medium saucepan on a high heat. Add the oil, then the onions, stir in some salt and cook for 1 minute. Stirring often, turn the heat down to medium and cook for 10 minutes so the water from inside the onions is released. You don’t want them to take on too much colour at this stage.Turn the heat down again to low and cook for a further 30 minutes, continuing to stir regularly while scraping the bottom of the pan. The onions will become naturally sweet, caramelised and soft. Sprinkle in the flour and mix thoroughly so it coats the onion. Stir in the thyme, miso and mustard.Slowly pour in the hot vegetable stock while stirring, then season with black pepper. If you have any meat juices from a roasted joint, you can add them now as an extra. Turn up the heat to medium and bring to a simmer. Cook for 10 minutes, stirring to make sure the onions don’t catch. Taste to check the seasoning and serve. Place a medium saucepan on a high heat. Add the oil, then the onions, stir in some salt and cook for 1 minute. Place a medium saucepan on a high heat. Add the oil, then the onions, stir in some salt and cook for 1 minute. Stirring often, turn the heat down to medium and cook for 10 minutes so the water from inside the onions is released. You don’t want them to take on too much colour at this stage. Stirring often, turn the heat down to medium and cook for 10 minutes so the water from inside the onions is released. You don’t want them to take on too much colour at this stage. Turn the heat down again to low and cook for a further 30 minutes, continuing to stir regularly while scraping the bottom of the pan. The onions will become naturally sweet, caramelised and soft. Turn the heat down again to low and cook for a further 30 minutes, continuing to stir regularly while scraping the bottom of the pan. The onions will become naturally sweet, caramelised and soft. Sprinkle in the flour and mix thoroughly so it coats the onion. Stir in the thyme, miso and mustard. Sprinkle in the flour and mix thoroughly so it coats the onion. Stir in the thyme, miso and mustard. Slowly pour in the hot vegetable stock while stirring, then season with black pepper. If you have any meat juices from a roasted joint, you can add them now as an extra. Slowly pour in the hot vegetable stock while stirring, then season with black pepper. If you have any meat juices from a roasted joint, you can add them now as an extra. Turn up the heat to medium and bring to a simmer. Cook for 10 minutes, stirring to make sure the onions don’t catch. Taste to check the seasoning and serve. Turn up the heat to medium and bring to a simmer. Cook for 10 minutes, stirring to make sure the onions don’t catch. Taste to check the seasoning and serve. Recipe tips This gravy is suitable for vegans, with the brown miso creating a full flavour everyone will love. If you’re eating meat with your gravy though, add the roasting juices for a meaty boost. If you’re making this ahead, leave the gravy to cool before decanting into a sealed container or food storage bag suitable for liquids. It can then be stored in the fridge for up to 3 days, or frozen. When you want to serve, defrost the gravy in the fridge if frozen, then gently bring back to a simmer in a saucepan to heat through thoroughly. This gravy can easily be made gluten free. Just swap the flour for gluten-free flour and if using a stock cube be sure to choose a gluten-free variety."
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} | fab02679132ca5198322385d33f693b5bfc867daa110a4c81fd538626be5976a | Lentil stew with sweet onions recipe
An average of 5.0 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_onions_with_lentil_01078_16x9.jpg This lentil stew is so comforting – the warm spices are given a delicious lift by the mouth-watering, sweet caramelised onions. This meal provides 471 kcal, 25g protein, 51g carbohydrate (of which 13.5g sugars), 19g fat (of which 10.5g saturates), 14g fibre and 1.5g salt per portion. a good handful, chopped unsmoked bacon or pancetta4 medium sized onions3 small carrots ½ tsp mild paprika½ tsp ground cinnamon½ nutmeg, for grating300g/10oz Puy lentils500ml/1pint stocka handful parsleyknob of butter100g/4oz crème fraîche a good handful, chopped unsmoked bacon or pancetta 4 medium sized onions 3 small carrots ½ tsp mild paprika ½ tsp ground cinnamon ½ nutmeg, for grating 300g/10oz Puy lentils 500ml/1pint stock a handful parsley knob of butter 100g/4oz crème fraîche Method Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened.While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg.The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top. Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened. Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened. While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg. While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top. | {
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"title": "Lentil stew with sweet onions recipe",
"content": "An average of 5.0 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_onions_with_lentil_01078_16x9.jpg This lentil stew is so comforting – the warm spices are given a delicious lift by the mouth-watering, sweet caramelised onions. This meal provides 471 kcal, 25g protein, 51g carbohydrate (of which 13.5g sugars), 19g fat (of which 10.5g saturates), 14g fibre and 1.5g salt per portion. a good handful, chopped unsmoked bacon or pancetta4 medium sized onions3 small carrots ½ tsp mild paprika½ tsp ground cinnamon½ nutmeg, for grating300g/10oz Puy lentils500ml/1pint stocka handful parsleyknob of butter100g/4oz crème fraîche a good handful, chopped unsmoked bacon or pancetta 4 medium sized onions 3 small carrots ½ tsp mild paprika ½ tsp ground cinnamon ½ nutmeg, for grating 300g/10oz Puy lentils 500ml/1pint stock a handful parsley knob of butter 100g/4oz crème fraîche Method Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened.While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg.The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top. Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened. Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out . Roughly chop two of the onions and add them to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock and 500ml water, cover and leave for 30 minutes until the lentils have softened. While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg. While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in butter until golden brown. Finish with a grate of nutmeg. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top."
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} | f5d2263a27ac1557fc735ad535293d9dd4da5a36cec03ef2716c4f99452771dd | Easy salmon curry recipe
An average of 4.9 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_curry_and_chips_43767_16x9.jpg Satisfy your takeaway cravings at the same time as boosting your omega-3 intake with this simple salmon curry. Sarah likes to serve hers with chips for a treat but rice is easier for midweek meals. 1 tbsp vegetable oil1 large onion, finely chopped¼ tsp dried chilli flakes½ tsp fenugreek seeds, toasted and pounded in a pestle and mortar1 star anise1 tsp cumin seeds 1 tsp ground coriander1 tsp mustard seeds1 tsp fennel seeds4–5 green cardamom pods, seeds removed and ground to a powder in a pestle and mortar½ tsp turmeric1 tsp garam masala2 garlic cloves, crushed2.5cm/1in piece fresh root ginger, peeled and finely grated1 tsp sea salt400g tin chopped tomatoes 4 heaped tbsp coconut cream 300ml/10fl oz fish stock 500g/1lb 2oz salmon fillet, skinned, bones removed and cut into bite-sized pieces chopped fresh coriander, to garnishsea salt and freshly ground black pepper 1 tbsp vegetable oil 1 large onion, finely chopped ¼ tsp dried chilli flakes ½ tsp fenugreek seeds, toasted and pounded in a pestle and mortar 1 star anise 1 tsp cumin seeds 1 tsp ground coriander 1 tsp mustard seeds 1 tsp fennel seeds 4–5 green cardamom pods, seeds removed and ground to a powder in a pestle and mortar ½ tsp turmeric 1 tsp garam masala 2 garlic cloves, crushed 2.5cm/1in piece fresh root ginger, peeled and finely grated 1 tsp sea salt 400g tin chopped tomatoes 4 heaped tbsp coconut cream 300ml/10fl oz fish stock 500g/1lb 2oz salmon fillet, skinned, bones removed and cut into bite-sized pieces chopped fresh coriander, to garnish sea salt and freshly ground black pepper 4 medium–large white floury potatoes, peeled and cut into thick chipsvegetable oil, for deep frying 4 medium–large white floury potatoes, peeled and cut into thick chips vegetable oil, for deep frying Method For the curry, heat the oil in a large saucepan over a medium heat. Add the onion and fry for 6–8 minutes, until softened. Add the chilli flakes, fenugreek seeds, star anise, cumin seeds, ground coriander, mustard seeds, fennel seeds, cardamom, turmeric and garam masala. Fry for 1–2 minutes, whilst stirring, until aromatic. Stir in the garlic and ginger and fry for a minute. Add the sea salt. If the mixture is dry, add a splash of water so the spices do not stick to the pan and burn.Add the tomatoes and coconut cream. Cook for around 10–15 minutes over a medium–low heat, stirring frequently. You will see the oil on the surface of the mixture changes colour when it is ready. Taste to check the seasoning and spice levels and adjust accordingly. Add the fish stock and continue to cook for a further 10 minutes, or until thickened.Meanwhile, for the chips (if making), parboil the potatoes in a saucepan of boiling water for 6–8 minutes, or until the edges start to soften. Drain, then spread out on a baking tray lined with kitchen paper and allow to cool and dry out. Half-fill a large deep saucepan or deep-fat fryer with vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the chips in batches and cook for 3–4 minutes, or until golden brown and tender. Remove using a slotted spoon and leave to drain on kitchen paper. Sprinkle with sea salt. Finish the curry by gently placing the salmon in the tomato mixture and stir gently to coat in the sauce. Bring to the boil, cover with a lid and reduce the heat to a simmer. Cook for 4–5 minutes, being careful not to overcook the fish, then remove from the heat. To serve, garnish the curry with the chopped coriander and serve with the chips (if making). For the curry, heat the oil in a large saucepan over a medium heat. Add the onion and fry for 6–8 minutes, until softened. Add the chilli flakes, fenugreek seeds, star anise, cumin seeds, ground coriander, mustard seeds, fennel seeds, cardamom, turmeric and garam masala. Fry for 1–2 minutes, whilst stirring, until aromatic. For the curry, heat the oil in a large saucepan over a medium heat. Add the onion and fry for 6–8 minutes, until softened. Add the chilli flakes, fenugreek seeds, star anise, cumin seeds, ground coriander, mustard seeds, fennel seeds, cardamom, turmeric and garam masala. Fry for 1–2 minutes, whilst stirring, until aromatic. Stir in the garlic and ginger and fry for a minute. Add the sea salt. If the mixture is dry, add a splash of water so the spices do not stick to the pan and burn. Stir in the garlic and ginger and fry for a minute. Add the sea salt. If the mixture is dry, add a splash of water so the spices do not stick to the pan and burn. Add the tomatoes and coconut cream. Cook for around 10–15 minutes over a medium–low heat, stirring frequently. You will see the oil on the surface of the mixture changes colour when it is ready. Taste to check the seasoning and spice levels and adjust accordingly. Add the fish stock and continue to cook for a further 10 minutes, or until thickened. Add the tomatoes and coconut cream. Cook for around 10–15 minutes over a medium–low heat, stirring frequently. You will see the oil on the surface of the mixture changes colour when it is ready. Taste to check the seasoning and spice levels and adjust accordingly. Add the fish stock and continue to cook for a further 10 minutes, or until thickened. Meanwhile, for the chips (if making), parboil the potatoes in a saucepan of boiling water for 6–8 minutes, or until the edges start to soften. Drain, then spread out on a baking tray lined with kitchen paper and allow to cool and dry out. Half-fill a large deep saucepan or deep-fat fryer with vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the chips in batches and cook for 3–4 minutes, or until golden brown and tender. Remove using a slotted spoon and leave to drain on kitchen paper. Sprinkle with sea salt. Meanwhile, for the chips (if making), parboil the potatoes in a saucepan of boiling water for 6–8 minutes, or until the edges start to soften. Drain, then spread out on a baking tray lined with kitchen paper and allow to cool and dry out. Half-fill a large deep saucepan or deep-fat fryer with vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the chips in batches and cook for 3–4 minutes, or until golden brown and tender. Remove using a slotted spoon and leave to drain on kitchen paper. Sprinkle with sea salt. Finish the curry by gently placing the salmon in the tomato mixture and stir gently to coat in the sauce. Bring to the boil, cover with a lid and reduce the heat to a simmer. Cook for 4–5 minutes, being careful not to overcook the fish, then remove from the heat. Finish the curry by gently placing the salmon in the tomato mixture and stir gently to coat in the sauce. Bring to the boil, cover with a lid and reduce the heat to a simmer. Cook for 4–5 minutes, being careful not to overcook the fish, then remove from the heat. To serve, garnish the curry with the chopped coriander and serve with the chips (if making). To serve, garnish the curry with the chopped coriander and serve with the chips (if making). Recipe tips Coconut cream can be bought separately or taken from a tin of coconut milk that has separated (not all brands separate, some add stabilisers to prevent this). | {
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"title": "Easy salmon curry recipe",
"content": "An average of 4.9 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_curry_and_chips_43767_16x9.jpg Satisfy your takeaway cravings at the same time as boosting your omega-3 intake with this simple salmon curry. Sarah likes to serve hers with chips for a treat but rice is easier for midweek meals. 1 tbsp vegetable oil1 large onion, finely chopped¼ tsp dried chilli flakes½ tsp fenugreek seeds, toasted and pounded in a pestle and mortar1 star anise1 tsp cumin seeds 1 tsp ground coriander1 tsp mustard seeds1 tsp fennel seeds4–5 green cardamom pods, seeds removed and ground to a powder in a pestle and mortar½ tsp turmeric1 tsp garam masala2 garlic cloves, crushed2.5cm/1in piece fresh root ginger, peeled and finely grated1 tsp sea salt400g tin chopped tomatoes 4 heaped tbsp coconut cream 300ml/10fl oz fish stock 500g/1lb 2oz salmon fillet, skinned, bones removed and cut into bite-sized pieces chopped fresh coriander, to garnishsea salt and freshly ground black pepper 1 tbsp vegetable oil 1 large onion, finely chopped ¼ tsp dried chilli flakes ½ tsp fenugreek seeds, toasted and pounded in a pestle and mortar 1 star anise 1 tsp cumin seeds 1 tsp ground coriander 1 tsp mustard seeds 1 tsp fennel seeds 4–5 green cardamom pods, seeds removed and ground to a powder in a pestle and mortar ½ tsp turmeric 1 tsp garam masala 2 garlic cloves, crushed 2.5cm/1in piece fresh root ginger, peeled and finely grated 1 tsp sea salt 400g tin chopped tomatoes 4 heaped tbsp coconut cream 300ml/10fl oz fish stock 500g/1lb 2oz salmon fillet, skinned, bones removed and cut into bite-sized pieces chopped fresh coriander, to garnish sea salt and freshly ground black pepper 4 medium–large white floury potatoes, peeled and cut into thick chipsvegetable oil, for deep frying 4 medium–large white floury potatoes, peeled and cut into thick chips vegetable oil, for deep frying Method For the curry, heat the oil in a large saucepan over a medium heat. Add the onion and fry for 6–8 minutes, until softened. Add the chilli flakes, fenugreek seeds, star anise, cumin seeds, ground coriander, mustard seeds, fennel seeds, cardamom, turmeric and garam masala. Fry for 1–2 minutes, whilst stirring, until aromatic. Stir in the garlic and ginger and fry for a minute. Add the sea salt. If the mixture is dry, add a splash of water so the spices do not stick to the pan and burn.Add the tomatoes and coconut cream. Cook for around 10–15 minutes over a medium–low heat, stirring frequently. You will see the oil on the surface of the mixture changes colour when it is ready. Taste to check the seasoning and spice levels and adjust accordingly. Add the fish stock and continue to cook for a further 10 minutes, or until thickened.Meanwhile, for the chips (if making), parboil the potatoes in a saucepan of boiling water for 6–8 minutes, or until the edges start to soften. Drain, then spread out on a baking tray lined with kitchen paper and allow to cool and dry out. Half-fill a large deep saucepan or deep-fat fryer with vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the chips in batches and cook for 3–4 minutes, or until golden brown and tender. Remove using a slotted spoon and leave to drain on kitchen paper. Sprinkle with sea salt. Finish the curry by gently placing the salmon in the tomato mixture and stir gently to coat in the sauce. Bring to the boil, cover with a lid and reduce the heat to a simmer. Cook for 4–5 minutes, being careful not to overcook the fish, then remove from the heat. To serve, garnish the curry with the chopped coriander and serve with the chips (if making). For the curry, heat the oil in a large saucepan over a medium heat. Add the onion and fry for 6–8 minutes, until softened. Add the chilli flakes, fenugreek seeds, star anise, cumin seeds, ground coriander, mustard seeds, fennel seeds, cardamom, turmeric and garam masala. Fry for 1–2 minutes, whilst stirring, until aromatic. For the curry, heat the oil in a large saucepan over a medium heat. Add the onion and fry for 6–8 minutes, until softened. Add the chilli flakes, fenugreek seeds, star anise, cumin seeds, ground coriander, mustard seeds, fennel seeds, cardamom, turmeric and garam masala. Fry for 1–2 minutes, whilst stirring, until aromatic. Stir in the garlic and ginger and fry for a minute. Add the sea salt. If the mixture is dry, add a splash of water so the spices do not stick to the pan and burn. Stir in the garlic and ginger and fry for a minute. Add the sea salt. If the mixture is dry, add a splash of water so the spices do not stick to the pan and burn. Add the tomatoes and coconut cream. Cook for around 10–15 minutes over a medium–low heat, stirring frequently. You will see the oil on the surface of the mixture changes colour when it is ready. Taste to check the seasoning and spice levels and adjust accordingly. Add the fish stock and continue to cook for a further 10 minutes, or until thickened. Add the tomatoes and coconut cream. Cook for around 10–15 minutes over a medium–low heat, stirring frequently. You will see the oil on the surface of the mixture changes colour when it is ready. Taste to check the seasoning and spice levels and adjust accordingly. Add the fish stock and continue to cook for a further 10 minutes, or until thickened. Meanwhile, for the chips (if making), parboil the potatoes in a saucepan of boiling water for 6–8 minutes, or until the edges start to soften. Drain, then spread out on a baking tray lined with kitchen paper and allow to cool and dry out. Half-fill a large deep saucepan or deep-fat fryer with vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the chips in batches and cook for 3–4 minutes, or until golden brown and tender. Remove using a slotted spoon and leave to drain on kitchen paper. Sprinkle with sea salt. Meanwhile, for the chips (if making), parboil the potatoes in a saucepan of boiling water for 6–8 minutes, or until the edges start to soften. Drain, then spread out on a baking tray lined with kitchen paper and allow to cool and dry out. Half-fill a large deep saucepan or deep-fat fryer with vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the chips in batches and cook for 3–4 minutes, or until golden brown and tender. Remove using a slotted spoon and leave to drain on kitchen paper. Sprinkle with sea salt. Finish the curry by gently placing the salmon in the tomato mixture and stir gently to coat in the sauce. Bring to the boil, cover with a lid and reduce the heat to a simmer. Cook for 4–5 minutes, being careful not to overcook the fish, then remove from the heat. Finish the curry by gently placing the salmon in the tomato mixture and stir gently to coat in the sauce. Bring to the boil, cover with a lid and reduce the heat to a simmer. Cook for 4–5 minutes, being careful not to overcook the fish, then remove from the heat. To serve, garnish the curry with the chopped coriander and serve with the chips (if making). To serve, garnish the curry with the chopped coriander and serve with the chips (if making). Recipe tips Coconut cream can be bought separately or taken from a tin of coconut milk that has separated (not all brands separate, some add stabilisers to prevent this)."
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} | 57b61c133b7698a1bfd9c7ae80e6d0bb0a13197e472fe3991da0e2bcf2ba1fc3 | Fish and chips recipe
An average of 0.0 out of 5 stars from 0 ratings Hake makes a brilliant alternative to cod or haddock in this homemade fish and chip recipe from Saturday Kitchen. 250g/9oz marrowfat peas1 tsp bicarbonate of sodagood pinch saltsmall pinch ground white pepper50g/1¾oz buttergood splash malt vinegar 250g/9oz marrowfat peas 1 tsp bicarbonate of soda good pinch salt small pinch ground white pepper 50g/1¾oz butter good splash malt vinegar 4 x 200g/7oz–225g/8oz boneless hake fillets4 tbsp plain flourpinch salt1 tsp baking powdersunflower oil, for deep-frying 4 x 200g/7oz–225g/8oz boneless hake fillets 4 tbsp plain flour pinch salt 1 tsp baking powder sunflower oil, for deep-frying 2kg/4lb 8oz Markies potatoes (or other floury potato, such as Maris Piper), peeled and cut into even-sized chips, rinsed and driedsalt and malt vinegar, to taste 2kg/4lb 8oz Markies potatoes (or other floury potato, such as Maris Piper), peeled and cut into even-sized chips, rinsed and dried salt and malt vinegar, to taste 200g/7oz good quality mayonnaise2 tbsp finely chopped baby capers2 large gherkins, finely chopped1 lemon, juice and zest1 tbsp fresh parsley, finely chopped1 tbsp fresh dill, finely choppedsalt and freshly ground black pepper 200g/7oz good quality mayonnaise 2 tbsp finely chopped baby capers 2 large gherkins, finely chopped 1 lemon, juice and zest 1 tbsp fresh parsley, finely chopped 1 tbsp fresh dill, finely chopped salt and freshly ground black pepper thick cut bread and buttermalt vinegarsalt thick cut bread and butter malt vinegar salt Method To make the mushy peas, place the marrowfat peas in a large bowl and cover with cold water that goes at least 2 inches above the peas. Leave to soak for 24 hours. Rinse the peas well, then transfer to a saucepan with enough water to just cover. Add the bicarbonate of soda and bring to the boil over a medium-high heat. Reduce to a simmer and cook for 1–1½ hours, or until completely softened. Stir regularly and skim off any foam that rises to the surface. Season the mushy peas with salt and white pepper to taste, then add the butter and malt vinegar and keep warm. To make the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix together the flour, salt and baking powder with enough water to make a batter the consistency of double cream. Dip the hake fillets into the batter, then fry for 4–6 minutes, until cooked through. Drain on kitchen paper. To make the chips, turn the deep-fat fryer down to 150C. Blanch the chips in the oil until soft but with minimal colour, then remove using a slotted spoon. You may need to do this in batches.Increase the heat of the oil to 180C and fry the chips again for 3 minutes, to colour and crisp. Drain on kitchen paper and season with malt vinegar and salt to taste. To make the tartare sauce, mix everything together in a bowl and season with salt and pepper to taste. Serve the fish, sprinkled with malt vinegar and salt, alongside the chips, tartare sauce and mushy peas. To make the mushy peas, place the marrowfat peas in a large bowl and cover with cold water that goes at least 2 inches above the peas. Leave to soak for 24 hours. To make the mushy peas, place the marrowfat peas in a large bowl and cover with cold water that goes at least 2 inches above the peas. Leave to soak for 24 hours. Rinse the peas well, then transfer to a saucepan with enough water to just cover. Add the bicarbonate of soda and bring to the boil over a medium-high heat. Reduce to a simmer and cook for 1–1½ hours, or until completely softened. Stir regularly and skim off any foam that rises to the surface. Rinse the peas well, then transfer to a saucepan with enough water to just cover. Add the bicarbonate of soda and bring to the boil over a medium-high heat. Reduce to a simmer and cook for 1–1½ hours, or until completely softened. Stir regularly and skim off any foam that rises to the surface. Season the mushy peas with salt and white pepper to taste, then add the butter and malt vinegar and keep warm. Season the mushy peas with salt and white pepper to taste, then add the butter and malt vinegar and keep warm. To make the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix together the flour, salt and baking powder with enough water to make a batter the consistency of double cream. Dip the hake fillets into the batter, then fry for 4–6 minutes, until cooked through. Drain on kitchen paper. Mix together the flour, salt and baking powder with enough water to make a batter the consistency of double cream. Dip the hake fillets into the batter, then fry for 4–6 minutes, until cooked through. Drain on kitchen paper. To make the chips, turn the deep-fat fryer down to 150C. Blanch the chips in the oil until soft but with minimal colour, then remove using a slotted spoon. You may need to do this in batches. To make the chips, turn the deep-fat fryer down to 150C. Blanch the chips in the oil until soft but with minimal colour, then remove using a slotted spoon. You may need to do this in batches. Increase the heat of the oil to 180C and fry the chips again for 3 minutes, to colour and crisp. Drain on kitchen paper and season with malt vinegar and salt to taste. Increase the heat of the oil to 180C and fry the chips again for 3 minutes, to colour and crisp. Drain on kitchen paper and season with malt vinegar and salt to taste. To make the tartare sauce, mix everything together in a bowl and season with salt and pepper to taste. To make the tartare sauce, mix everything together in a bowl and season with salt and pepper to taste. Serve the fish, sprinkled with malt vinegar and salt, alongside the chips, tartare sauce and mushy peas. Serve the fish, sprinkled with malt vinegar and salt, alongside the chips, tartare sauce and mushy peas. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Hake makes a brilliant alternative to cod or haddock in this homemade fish and chip recipe from Saturday Kitchen. 250g/9oz marrowfat peas1 tsp bicarbonate of sodagood pinch saltsmall pinch ground white pepper50g/1¾oz buttergood splash malt vinegar 250g/9oz marrowfat peas 1 tsp bicarbonate of soda good pinch salt small pinch ground white pepper 50g/1¾oz butter good splash malt vinegar 4 x 200g/7oz–225g/8oz boneless hake fillets4 tbsp plain flourpinch salt1 tsp baking powdersunflower oil, for deep-frying 4 x 200g/7oz–225g/8oz boneless hake fillets 4 tbsp plain flour pinch salt 1 tsp baking powder sunflower oil, for deep-frying 2kg/4lb 8oz Markies potatoes (or other floury potato, such as Maris Piper), peeled and cut into even-sized chips, rinsed and driedsalt and malt vinegar, to taste 2kg/4lb 8oz Markies potatoes (or other floury potato, such as Maris Piper), peeled and cut into even-sized chips, rinsed and dried salt and malt vinegar, to taste 200g/7oz good quality mayonnaise2 tbsp finely chopped baby capers2 large gherkins, finely chopped1 lemon, juice and zest1 tbsp fresh parsley, finely chopped1 tbsp fresh dill, finely choppedsalt and freshly ground black pepper 200g/7oz good quality mayonnaise 2 tbsp finely chopped baby capers 2 large gherkins, finely chopped 1 lemon, juice and zest 1 tbsp fresh parsley, finely chopped 1 tbsp fresh dill, finely chopped salt and freshly ground black pepper thick cut bread and buttermalt vinegarsalt thick cut bread and butter malt vinegar salt Method To make the mushy peas, place the marrowfat peas in a large bowl and cover with cold water that goes at least 2 inches above the peas. Leave to soak for 24 hours. Rinse the peas well, then transfer to a saucepan with enough water to just cover. Add the bicarbonate of soda and bring to the boil over a medium-high heat. Reduce to a simmer and cook for 1–1½ hours, or until completely softened. Stir regularly and skim off any foam that rises to the surface. Season the mushy peas with salt and white pepper to taste, then add the butter and malt vinegar and keep warm. To make the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix together the flour, salt and baking powder with enough water to make a batter the consistency of double cream. Dip the hake fillets into the batter, then fry for 4–6 minutes, until cooked through. Drain on kitchen paper. To make the chips, turn the deep-fat fryer down to 150C. Blanch the chips in the oil until soft but with minimal colour, then remove using a slotted spoon. You may need to do this in batches.Increase the heat of the oil to 180C and fry the chips again for 3 minutes, to colour and crisp. Drain on kitchen paper and season with malt vinegar and salt to taste. To make the tartare sauce, mix everything together in a bowl and season with salt and pepper to taste. Serve the fish, sprinkled with malt vinegar and salt, alongside the chips, tartare sauce and mushy peas. To make the mushy peas, place the marrowfat peas in a large bowl and cover with cold water that goes at least 2 inches above the peas. Leave to soak for 24 hours. To make the mushy peas, place the marrowfat peas in a large bowl and cover with cold water that goes at least 2 inches above the peas. Leave to soak for 24 hours. Rinse the peas well, then transfer to a saucepan with enough water to just cover. Add the bicarbonate of soda and bring to the boil over a medium-high heat. Reduce to a simmer and cook for 1–1½ hours, or until completely softened. Stir regularly and skim off any foam that rises to the surface. Rinse the peas well, then transfer to a saucepan with enough water to just cover. Add the bicarbonate of soda and bring to the boil over a medium-high heat. Reduce to a simmer and cook for 1–1½ hours, or until completely softened. Stir regularly and skim off any foam that rises to the surface. Season the mushy peas with salt and white pepper to taste, then add the butter and malt vinegar and keep warm. Season the mushy peas with salt and white pepper to taste, then add the butter and malt vinegar and keep warm. To make the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. To make the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix together the flour, salt and baking powder with enough water to make a batter the consistency of double cream. Dip the hake fillets into the batter, then fry for 4–6 minutes, until cooked through. Drain on kitchen paper. Mix together the flour, salt and baking powder with enough water to make a batter the consistency of double cream. Dip the hake fillets into the batter, then fry for 4–6 minutes, until cooked through. Drain on kitchen paper. To make the chips, turn the deep-fat fryer down to 150C. Blanch the chips in the oil until soft but with minimal colour, then remove using a slotted spoon. You may need to do this in batches. To make the chips, turn the deep-fat fryer down to 150C. Blanch the chips in the oil until soft but with minimal colour, then remove using a slotted spoon. You may need to do this in batches. Increase the heat of the oil to 180C and fry the chips again for 3 minutes, to colour and crisp. Drain on kitchen paper and season with malt vinegar and salt to taste. Increase the heat of the oil to 180C and fry the chips again for 3 minutes, to colour and crisp. Drain on kitchen paper and season with malt vinegar and salt to taste. To make the tartare sauce, mix everything together in a bowl and season with salt and pepper to taste. To make the tartare sauce, mix everything together in a bowl and season with salt and pepper to taste. Serve the fish, sprinkled with malt vinegar and salt, alongside the chips, tartare sauce and mushy peas. Serve the fish, sprinkled with malt vinegar and salt, alongside the chips, tartare sauce and mushy peas."
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} | 6b4617f6a4f36902ecb25d661ffca5e35fecbbc4909da4f810c711dfb4ddaaca | Fish, chips and curry sauce recipe
An average of 5.0 out of 5 stars from 4 ratings Dover sole in a crisp beer batter, served with homemade chips and curry sauce. 50g/1¾oz butter1 large onion, finely sliced2 bird’s-eye chillies, finely sliced1 tsp plain flour2 tbsp curry powder150ml/5fl oz double cream200ml/7fl oz chicken stock4 tbsp finely chopped fresh coriander leaves½ lemon, juice only 50g/1¾oz butter 1 large onion, finely sliced 2 bird’s-eye chillies, finely sliced 1 tsp plain flour 2 tbsp curry powder 150ml/5fl oz double cream 200ml/7fl oz chicken stock 4 tbsp finely chopped fresh coriander leaves ½ lemon, juice only vegetable oil, for deep frying15g/½oz fresh yeastpinch sugar300ml/10fl oz beer 1 tsp cider vinegar200g/7oz plain flourpinch salt1 x 400g/14oz whole Dover sole, filleted300g/10½oz chipping potatoes, peeled and cut unto 1cm/½in sticks½ lemon, cut into wedges, for serving vegetable oil, for deep frying 15g/½oz fresh yeast pinch sugar 300ml/10fl oz beer 1 tsp cider vinegar 200g/7oz plain flour pinch salt 1 x 400g/14oz whole Dover sole, filleted 300g/10½oz chipping potatoes, peeled and cut unto 1cm/½in sticks ½ lemon, cut into wedges, for serving Method For the curry sauce, heat a large frying pan until hot, add the butter, onion and chillies and cook for 10 minutes, or until golden-brown and softened.Add the plain flour and curry powder and cook for a couple of minutes.Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes.Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice.For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).Meanwhile, sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment – it is ready to use when the mixture starts to bubble. Dip the sole fillets into the batter and deep fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.Serve the fish and chips on serving plates with the curry sauce in a jug. Pour the sauce over the fish and chips just before serving. For the curry sauce, heat a large frying pan until hot, add the butter, onion and chillies and cook for 10 minutes, or until golden-brown and softened. For the curry sauce, heat a large frying pan until hot, add the butter, onion and chillies and cook for 10 minutes, or until golden-brown and softened. Add the plain flour and curry powder and cook for a couple of minutes. Add the plain flour and curry powder and cook for a couple of minutes. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes. Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice. Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice. For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended). For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended). Meanwhile, sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment – it is ready to use when the mixture starts to bubble. Meanwhile, sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment – it is ready to use when the mixture starts to bubble. Dip the sole fillets into the batter and deep fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper. Dip the sole fillets into the batter and deep fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper. Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt. Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt. Serve the fish and chips on serving plates with the curry sauce in a jug. Pour the sauce over the fish and chips just before serving. Serve the fish and chips on serving plates with the curry sauce in a jug. Pour the sauce over the fish and chips just before serving. | {
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"title": "Fish, chips and curry sauce recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Dover sole in a crisp beer batter, served with homemade chips and curry sauce. 50g/1¾oz butter1 large onion, finely sliced2 bird’s-eye chillies, finely sliced1 tsp plain flour2 tbsp curry powder150ml/5fl oz double cream200ml/7fl oz chicken stock4 tbsp finely chopped fresh coriander leaves½ lemon, juice only 50g/1¾oz butter 1 large onion, finely sliced 2 bird’s-eye chillies, finely sliced 1 tsp plain flour 2 tbsp curry powder 150ml/5fl oz double cream 200ml/7fl oz chicken stock 4 tbsp finely chopped fresh coriander leaves ½ lemon, juice only vegetable oil, for deep frying15g/½oz fresh yeastpinch sugar300ml/10fl oz beer 1 tsp cider vinegar200g/7oz plain flourpinch salt1 x 400g/14oz whole Dover sole, filleted300g/10½oz chipping potatoes, peeled and cut unto 1cm/½in sticks½ lemon, cut into wedges, for serving vegetable oil, for deep frying 15g/½oz fresh yeast pinch sugar 300ml/10fl oz beer 1 tsp cider vinegar 200g/7oz plain flour pinch salt 1 x 400g/14oz whole Dover sole, filleted 300g/10½oz chipping potatoes, peeled and cut unto 1cm/½in sticks ½ lemon, cut into wedges, for serving Method For the curry sauce, heat a large frying pan until hot, add the butter, onion and chillies and cook for 10 minutes, or until golden-brown and softened.Add the plain flour and curry powder and cook for a couple of minutes.Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes.Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice.For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended).Meanwhile, sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment – it is ready to use when the mixture starts to bubble. Dip the sole fillets into the batter and deep fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt.Serve the fish and chips on serving plates with the curry sauce in a jug. Pour the sauce over the fish and chips just before serving. For the curry sauce, heat a large frying pan until hot, add the butter, onion and chillies and cook for 10 minutes, or until golden-brown and softened. For the curry sauce, heat a large frying pan until hot, add the butter, onion and chillies and cook for 10 minutes, or until golden-brown and softened. Add the plain flour and curry powder and cook for a couple of minutes. Add the plain flour and curry powder and cook for a couple of minutes. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes. Add the cream and chicken stock, return to a simmer and cook for 5-10 minutes. Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice. Season, to taste, with salt and freshly ground black pepper. Stir through the coriander and finish with the lemon juice. For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended). For the fish and chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: Hot oil can be dangerous. Do not leave unattended). Meanwhile, sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment – it is ready to use when the mixture starts to bubble. Meanwhile, sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour and salt. Leave to ferment – it is ready to use when the mixture starts to bubble. Dip the sole fillets into the batter and deep fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper. Dip the sole fillets into the batter and deep fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper. Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt. Add the potatoes to the deep-fat fryer and fry for 3-4 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with a little salt. Serve the fish and chips on serving plates with the curry sauce in a jug. Pour the sauce over the fish and chips just before serving. Serve the fish and chips on serving plates with the curry sauce in a jug. Pour the sauce over the fish and chips just before serving."
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} | 2bc51e8c2eaed2c24707bd045d3e9dfc9f283e9464ec1d74b28b164555249100 | Fish and chips with tartare sauce and pea purée recipe
For the tartare sauce, make a mayonnaise by mixing the egg yolks, Dijon and vinegar to a paste. Slowly add the vegetable oil in a thin stream, whisking all the time. When emulsified, mix in the rest of the ingredients. Set aside.For the pea purée, gently fry the shallot in the butter and salt in a pan. Add the peas and sugar, then pour in the chicken stock. Bring to the boil and cook until the peas are tender. Strain, reserving the cooking liquor in a jug. Transfer the peas and shallots to a blender, add the mint and a few tablespoons of the cooking liquor. Blend to a purée, adding more cooking liquor as required. Season to taste with salt and pepper. Keep warm.For the chips, top and tail the potatoes and cut into chips using an apple corer (alternatively cut into chunky wedges).Bring a pan of salted water to the boil and blanch the chips until soft, but still holding their shape.Remove the chips with a slotted spoon and drain them on a perforated tray (alternatively use plates lined with kitchen paper).Fill a deep-fat fryer with vegetable oil and preheat to 140C/284F (CAUTION: hot oil can be dangerous. Do not leave unattended.)Cook the chips for approximately 8–10 minutes, or until the oil stops bubbling (which means that the moisture has been removed). You will need to do this in batches unless you have a large fryer. Remove the chips using a slotted spoon and drain the chips on a perforated tray or plates lined with kitchen paper.For the battered fish, beat the egg whites until very soft peaks form when the whisk is removed. In a separate bowl mix the flour, bicarbonate of soda and sparkling water together. Stir in the egg white mixture. Mix to just combine, but don’t over work (a few lumps are fine). Set aside to rest for 20 minutes.Preheat the deep-fat fryer to 180C/350F. Deep fry the chips for a second time until crisp and golden-brown. Meanwhile, sprinkle some flour onto a shallow plate. Dust the fish pieces with the flour, dip in the batter and deep fry until the batter is golden-brown and crisp (you may need to do this in batches). Season the chips, to taste, with salt and serve immediately with the fish, pea purée and tartare sauce. For the tartare sauce, make a mayonnaise by mixing the egg yolks, Dijon and vinegar to a paste. Slowly add the vegetable oil in a thin stream, whisking all the time. When emulsified, mix in the rest of the ingredients. Set aside. For the tartare sauce, make a mayonnaise by mixing the egg yolks, Dijon and vinegar to a paste. Slowly add the vegetable oil in a thin stream, whisking all the time. When emulsified, mix in the rest of the ingredients. Set aside. For the pea purée, gently fry the shallot in the butter and salt in a pan. Add the peas and sugar, then pour in the chicken stock. Bring to the boil and cook until the peas are tender. Strain, reserving the cooking liquor in a jug. Transfer the peas and shallots to a blender, add the mint and a few tablespoons of the cooking liquor. Blend to a purée, adding more cooking liquor as required. Season to taste with salt and pepper. Keep warm. For the pea purée, gently fry the shallot in the butter and salt in a pan. Add the peas and sugar, then pour in the chicken stock. Bring to the boil and cook until the peas are tender. Strain, reserving the cooking liquor in a jug. Transfer the peas and shallots to a blender, add the mint and a few tablespoons of the cooking liquor. Blend to a purée, adding more cooking liquor as required. Season to taste with salt and pepper. Keep warm. For the chips, top and tail the potatoes and cut into chips using an apple corer (alternatively cut into chunky wedges). For the chips, top and tail the potatoes and cut into chips using an apple corer (alternatively cut into chunky wedges). Bring a pan of salted water to the boil and blanch the chips until soft, but still holding their shape. Bring a pan of salted water to the boil and blanch the chips until soft, but still holding their shape. Remove the chips with a slotted spoon and drain them on a perforated tray (alternatively use plates lined with kitchen paper). Remove the chips with a slotted spoon and drain them on a perforated tray (alternatively use plates lined with kitchen paper). Fill a deep-fat fryer with vegetable oil and preheat to 140C/284F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fill a deep-fat fryer with vegetable oil and preheat to 140C/284F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the chips for approximately 8–10 minutes, or until the oil stops bubbling (which means that the moisture has been removed). You will need to do this in batches unless you have a large fryer. Remove the chips using a slotted spoon and drain the chips on a perforated tray or plates lined with kitchen paper. Cook the chips for approximately 8–10 minutes, or until the oil stops bubbling (which means that the moisture has been removed). You will need to do this in batches unless you have a large fryer. Remove the chips using a slotted spoon and drain the chips on a perforated tray or plates lined with kitchen paper. For the battered fish, beat the egg whites until very soft peaks form when the whisk is removed. For the battered fish, beat the egg whites until very soft peaks form when the whisk is removed. In a separate bowl mix the flour, bicarbonate of soda and sparkling water together. Stir in the egg white mixture. Mix to just combine, but don’t over work (a few lumps are fine). Set aside to rest for 20 minutes. In a separate bowl mix the flour, bicarbonate of soda and sparkling water together. Stir in the egg white mixture. Mix to just combine, but don’t over work (a few lumps are fine). Set aside to rest for 20 minutes. Preheat the deep-fat fryer to 180C/350F. Deep fry the chips for a second time until crisp and golden-brown. Preheat the deep-fat fryer to 180C/350F. Deep fry the chips for a second time until crisp and golden-brown. Meanwhile, sprinkle some flour onto a shallow plate. Dust the fish pieces with the flour, dip in the batter and deep fry until the batter is golden-brown and crisp (you may need to do this in batches). Meanwhile, sprinkle some flour onto a shallow plate. Dust the fish pieces with the flour, dip in the batter and deep fry until the batter is golden-brown and crisp (you may need to do this in batches). Season the chips, to taste, with salt and serve immediately with the fish, pea purée and tartare sauce. Season the chips, to taste, with salt and serve immediately with the fish, pea purée and tartare sauce. | {
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"title": "Fish and chips with tartare sauce and pea purée recipe",
"content": "For the tartare sauce, make a mayonnaise by mixing the egg yolks, Dijon and vinegar to a paste. Slowly add the vegetable oil in a thin stream, whisking all the time. When emulsified, mix in the rest of the ingredients. Set aside.For the pea purée, gently fry the shallot in the butter and salt in a pan. Add the peas and sugar, then pour in the chicken stock. Bring to the boil and cook until the peas are tender. Strain, reserving the cooking liquor in a jug. Transfer the peas and shallots to a blender, add the mint and a few tablespoons of the cooking liquor. Blend to a purée, adding more cooking liquor as required. Season to taste with salt and pepper. Keep warm.For the chips, top and tail the potatoes and cut into chips using an apple corer (alternatively cut into chunky wedges).Bring a pan of salted water to the boil and blanch the chips until soft, but still holding their shape.Remove the chips with a slotted spoon and drain them on a perforated tray (alternatively use plates lined with kitchen paper).Fill a deep-fat fryer with vegetable oil and preheat to 140C/284F (CAUTION: hot oil can be dangerous. Do not leave unattended.)Cook the chips for approximately 8–10 minutes, or until the oil stops bubbling (which means that the moisture has been removed). You will need to do this in batches unless you have a large fryer. Remove the chips using a slotted spoon and drain the chips on a perforated tray or plates lined with kitchen paper.For the battered fish, beat the egg whites until very soft peaks form when the whisk is removed. In a separate bowl mix the flour, bicarbonate of soda and sparkling water together. Stir in the egg white mixture. Mix to just combine, but don’t over work (a few lumps are fine). Set aside to rest for 20 minutes.Preheat the deep-fat fryer to 180C/350F. Deep fry the chips for a second time until crisp and golden-brown. Meanwhile, sprinkle some flour onto a shallow plate. Dust the fish pieces with the flour, dip in the batter and deep fry until the batter is golden-brown and crisp (you may need to do this in batches). Season the chips, to taste, with salt and serve immediately with the fish, pea purée and tartare sauce. For the tartare sauce, make a mayonnaise by mixing the egg yolks, Dijon and vinegar to a paste. Slowly add the vegetable oil in a thin stream, whisking all the time. When emulsified, mix in the rest of the ingredients. Set aside. For the tartare sauce, make a mayonnaise by mixing the egg yolks, Dijon and vinegar to a paste. Slowly add the vegetable oil in a thin stream, whisking all the time. When emulsified, mix in the rest of the ingredients. Set aside. For the pea purée, gently fry the shallot in the butter and salt in a pan. Add the peas and sugar, then pour in the chicken stock. Bring to the boil and cook until the peas are tender. Strain, reserving the cooking liquor in a jug. Transfer the peas and shallots to a blender, add the mint and a few tablespoons of the cooking liquor. Blend to a purée, adding more cooking liquor as required. Season to taste with salt and pepper. Keep warm. For the pea purée, gently fry the shallot in the butter and salt in a pan. Add the peas and sugar, then pour in the chicken stock. Bring to the boil and cook until the peas are tender. Strain, reserving the cooking liquor in a jug. Transfer the peas and shallots to a blender, add the mint and a few tablespoons of the cooking liquor. Blend to a purée, adding more cooking liquor as required. Season to taste with salt and pepper. Keep warm. For the chips, top and tail the potatoes and cut into chips using an apple corer (alternatively cut into chunky wedges). For the chips, top and tail the potatoes and cut into chips using an apple corer (alternatively cut into chunky wedges). Bring a pan of salted water to the boil and blanch the chips until soft, but still holding their shape. Bring a pan of salted water to the boil and blanch the chips until soft, but still holding their shape. Remove the chips with a slotted spoon and drain them on a perforated tray (alternatively use plates lined with kitchen paper). Remove the chips with a slotted spoon and drain them on a perforated tray (alternatively use plates lined with kitchen paper). Fill a deep-fat fryer with vegetable oil and preheat to 140C/284F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fill a deep-fat fryer with vegetable oil and preheat to 140C/284F (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the chips for approximately 8–10 minutes, or until the oil stops bubbling (which means that the moisture has been removed). You will need to do this in batches unless you have a large fryer. Remove the chips using a slotted spoon and drain the chips on a perforated tray or plates lined with kitchen paper. Cook the chips for approximately 8–10 minutes, or until the oil stops bubbling (which means that the moisture has been removed). You will need to do this in batches unless you have a large fryer. Remove the chips using a slotted spoon and drain the chips on a perforated tray or plates lined with kitchen paper. For the battered fish, beat the egg whites until very soft peaks form when the whisk is removed. For the battered fish, beat the egg whites until very soft peaks form when the whisk is removed. In a separate bowl mix the flour, bicarbonate of soda and sparkling water together. Stir in the egg white mixture. Mix to just combine, but don’t over work (a few lumps are fine). Set aside to rest for 20 minutes. In a separate bowl mix the flour, bicarbonate of soda and sparkling water together. Stir in the egg white mixture. Mix to just combine, but don’t over work (a few lumps are fine). Set aside to rest for 20 minutes. Preheat the deep-fat fryer to 180C/350F. Deep fry the chips for a second time until crisp and golden-brown. Preheat the deep-fat fryer to 180C/350F. Deep fry the chips for a second time until crisp and golden-brown. Meanwhile, sprinkle some flour onto a shallow plate. Dust the fish pieces with the flour, dip in the batter and deep fry until the batter is golden-brown and crisp (you may need to do this in batches). Meanwhile, sprinkle some flour onto a shallow plate. Dust the fish pieces with the flour, dip in the batter and deep fry until the batter is golden-brown and crisp (you may need to do this in batches). Season the chips, to taste, with salt and serve immediately with the fish, pea purée and tartare sauce. Season the chips, to taste, with salt and serve immediately with the fish, pea purée and tartare sauce."
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} | 73a752cef0817b4250454186de085b0d055201eb57848bcc510043e89dd70cfe | Loaded corn on the cob recipe
An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirty_corn_85450_16x9.jpg These cheesy, salty, spicy corn on the cobs make the perfect barbecue side dish. Inspired by Mexican elote, load everything you like on this smoky barbecued sweetcorn. It might go all over the place, but it's worth it. 4 large corn on the cobs, halved60g/2¼oz cotija, feta or mild pecorino, crumbledsmall bunch coriander, finely chopped4 spring onions, trimmed and finely chopped1–2 tsp chilli flakes2 limes, zest only4 tbsp mayonnaiselime wedges, to serve 4 large corn on the cobs, halved 60g/2¼oz cotija, feta or mild pecorino, crumbled small bunch coriander, finely chopped 4 spring onions, trimmed and finely chopped 1–2 tsp chilli flakes 2 limes, zest only 4 tbsp mayonnaise lime wedges, to serve Method Preheat the oven to 190C/170C Fan/Gas 5 or preheat a barbecue to hot. If using the oven, place the corn in its husks directly onto an oven rack and roast for around 40–45 minute, or until tender. Turn a couple of times with metal tongs whilst cooking. Leave to cool slightly before removing the husks. If barbecuing, bring a large pan of water to the boil and simmer the corn for 5 minutes. Drain and cook the corn on the barbecue for around 5–10 minutes, turning regularly.Mix the cheese, coriander, spring onions, chilli and lime zest in a bowl. Brush each corn on the cob with mayonnaise then dip in the cheese mixture so each cob is completely covered. Serve immediately with lime wedges. Preheat the oven to 190C/170C Fan/Gas 5 or preheat a barbecue to hot. Preheat the oven to 190C/170C Fan/Gas 5 or preheat a barbecue to hot. If using the oven, place the corn in its husks directly onto an oven rack and roast for around 40–45 minute, or until tender. Turn a couple of times with metal tongs whilst cooking. Leave to cool slightly before removing the husks. If using the oven, place the corn in its husks directly onto an oven rack and roast for around 40–45 minute, or until tender. Turn a couple of times with metal tongs whilst cooking. Leave to cool slightly before removing the husks. If barbecuing, bring a large pan of water to the boil and simmer the corn for 5 minutes. Drain and cook the corn on the barbecue for around 5–10 minutes, turning regularly. If barbecuing, bring a large pan of water to the boil and simmer the corn for 5 minutes. Drain and cook the corn on the barbecue for around 5–10 minutes, turning regularly. Mix the cheese, coriander, spring onions, chilli and lime zest in a bowl. Mix the cheese, coriander, spring onions, chilli and lime zest in a bowl. Brush each corn on the cob with mayonnaise then dip in the cheese mixture so each cob is completely covered. Serve immediately with lime wedges. Brush each corn on the cob with mayonnaise then dip in the cheese mixture so each cob is completely covered. Serve immediately with lime wedges. | {
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"title": "Loaded corn on the cob recipe",
"content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirty_corn_85450_16x9.jpg These cheesy, salty, spicy corn on the cobs make the perfect barbecue side dish. Inspired by Mexican elote, load everything you like on this smoky barbecued sweetcorn. It might go all over the place, but it's worth it. 4 large corn on the cobs, halved60g/2¼oz cotija, feta or mild pecorino, crumbledsmall bunch coriander, finely chopped4 spring onions, trimmed and finely chopped1–2 tsp chilli flakes2 limes, zest only4 tbsp mayonnaiselime wedges, to serve 4 large corn on the cobs, halved 60g/2¼oz cotija, feta or mild pecorino, crumbled small bunch coriander, finely chopped 4 spring onions, trimmed and finely chopped 1–2 tsp chilli flakes 2 limes, zest only 4 tbsp mayonnaise lime wedges, to serve Method Preheat the oven to 190C/170C Fan/Gas 5 or preheat a barbecue to hot. If using the oven, place the corn in its husks directly onto an oven rack and roast for around 40–45 minute, or until tender. Turn a couple of times with metal tongs whilst cooking. Leave to cool slightly before removing the husks. If barbecuing, bring a large pan of water to the boil and simmer the corn for 5 minutes. Drain and cook the corn on the barbecue for around 5–10 minutes, turning regularly.Mix the cheese, coriander, spring onions, chilli and lime zest in a bowl. Brush each corn on the cob with mayonnaise then dip in the cheese mixture so each cob is completely covered. Serve immediately with lime wedges. Preheat the oven to 190C/170C Fan/Gas 5 or preheat a barbecue to hot. Preheat the oven to 190C/170C Fan/Gas 5 or preheat a barbecue to hot. If using the oven, place the corn in its husks directly onto an oven rack and roast for around 40–45 minute, or until tender. Turn a couple of times with metal tongs whilst cooking. Leave to cool slightly before removing the husks. If using the oven, place the corn in its husks directly onto an oven rack and roast for around 40–45 minute, or until tender. Turn a couple of times with metal tongs whilst cooking. Leave to cool slightly before removing the husks. If barbecuing, bring a large pan of water to the boil and simmer the corn for 5 minutes. Drain and cook the corn on the barbecue for around 5–10 minutes, turning regularly. If barbecuing, bring a large pan of water to the boil and simmer the corn for 5 minutes. Drain and cook the corn on the barbecue for around 5–10 minutes, turning regularly. Mix the cheese, coriander, spring onions, chilli and lime zest in a bowl. Mix the cheese, coriander, spring onions, chilli and lime zest in a bowl. Brush each corn on the cob with mayonnaise then dip in the cheese mixture so each cob is completely covered. Serve immediately with lime wedges. Brush each corn on the cob with mayonnaise then dip in the cheese mixture so each cob is completely covered. Serve immediately with lime wedges."
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} | 1925c24fc429d7f6b016b8f96691f1aa82b22850c95f71305105759f670243d9 | Steak and chips recipe
Steak and perfectly cooked chips An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/steak_and_perfectly_77968_16x9.jpg This is a really simple guide to making the best steak and chips. 2 large Maris Piper potatoes vegetable oil, for deep frying and drizzling1 x 220g/8oz sirloin steak, cut from a whole piece salt and freshly ground black pepper Dijon mustard, to serve 2 large Maris Piper potatoes vegetable oil, for deep frying and drizzling 1 x 220g/8oz sirloin steak, cut from a whole piece salt and freshly ground black pepper Dijon mustard, to serve Method For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water until the water runs clear, drain and pat dry with a clean teatowel.Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160C, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.)Carefully place the chips in the hot oil and cook for 7–8 minutes or until just cooked through (without colouring). Remove from the oil using a slotted spoon, drain on kitchen paper and set aside to cool. You may do this a few hours in advance, keeping the chips covered, in the fridge.Meanwhile, to finish the chips, deep fry the chips in batches again in the oil at 180C for 2 minutes, or until crisp and golden brown. Drain on kitchen paper and season lightly with salt.For the steak, cut small slits across the line of fat on the steak and drizzle a little oil over the fat. Heat a griddle pan over a high heat. Salt the edge of the fat on the steak and place it onto the pan, standing it up on the fatty edge. Hold it there for a few seconds until the fat begins to run down the grooves of the grill; this is all the lubrication you will need to cook the steak. Allow the steak to fall over, season it very lightly with salt and plenty of pepper, then grill for 2 minutes on each side for a rare steak; 3 minutes for medium; and 4 minutes for well done. However, remember the thinner the steak, the less the cooking time.Once cooked, leave the steak to rest on a warm plate in a warm place (such as a very low oven) for a few minutes, so that the juices will settle evenly within the meat, while also allowing the meat to relax and become even more tender.Serve the steak and chips with Dijon mustard. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water until the water runs clear, drain and pat dry with a clean teatowel. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water until the water runs clear, drain and pat dry with a clean teatowel. Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160C, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160C, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Carefully place the chips in the hot oil and cook for 7–8 minutes or until just cooked through (without colouring). Remove from the oil using a slotted spoon, drain on kitchen paper and set aside to cool. You may do this a few hours in advance, keeping the chips covered, in the fridge. Carefully place the chips in the hot oil and cook for 7–8 minutes or until just cooked through (without colouring). Remove from the oil using a slotted spoon, drain on kitchen paper and set aside to cool. You may do this a few hours in advance, keeping the chips covered, in the fridge. Meanwhile, to finish the chips, deep fry the chips in batches again in the oil at 180C for 2 minutes, or until crisp and golden brown. Drain on kitchen paper and season lightly with salt. Meanwhile, to finish the chips, deep fry the chips in batches again in the oil at 180C for 2 minutes, or until crisp and golden brown. Drain on kitchen paper and season lightly with salt. For the steak, cut small slits across the line of fat on the steak and drizzle a little oil over the fat. Heat a griddle pan over a high heat. Salt the edge of the fat on the steak and place it onto the pan, standing it up on the fatty edge. Hold it there for a few seconds until the fat begins to run down the grooves of the grill; this is all the lubrication you will need to cook the steak. For the steak, cut small slits across the line of fat on the steak and drizzle a little oil over the fat. Heat a griddle pan over a high heat. Salt the edge of the fat on the steak and place it onto the pan, standing it up on the fatty edge. Hold it there for a few seconds until the fat begins to run down the grooves of the grill; this is all the lubrication you will need to cook the steak. Allow the steak to fall over, season it very lightly with salt and plenty of pepper, then grill for 2 minutes on each side for a rare steak; 3 minutes for medium; and 4 minutes for well done. However, remember the thinner the steak, the less the cooking time. Allow the steak to fall over, season it very lightly with salt and plenty of pepper, then grill for 2 minutes on each side for a rare steak; 3 minutes for medium; and 4 minutes for well done. However, remember the thinner the steak, the less the cooking time. Once cooked, leave the steak to rest on a warm plate in a warm place (such as a very low oven) for a few minutes, so that the juices will settle evenly within the meat, while also allowing the meat to relax and become even more tender. Once cooked, leave the steak to rest on a warm plate in a warm place (such as a very low oven) for a few minutes, so that the juices will settle evenly within the meat, while also allowing the meat to relax and become even more tender. Serve the steak and chips with Dijon mustard. Serve the steak and chips with Dijon mustard. Recipe tips It is easiest to cook the chips in a deep-fat fryer but they can also be fried in a deep saucepan. | {
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"content": "Steak and perfectly cooked chips An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/steak_and_perfectly_77968_16x9.jpg This is a really simple guide to making the best steak and chips. 2 large Maris Piper potatoes vegetable oil, for deep frying and drizzling1 x 220g/8oz sirloin steak, cut from a whole piece salt and freshly ground black pepper Dijon mustard, to serve 2 large Maris Piper potatoes vegetable oil, for deep frying and drizzling 1 x 220g/8oz sirloin steak, cut from a whole piece salt and freshly ground black pepper Dijon mustard, to serve Method For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water until the water runs clear, drain and pat dry with a clean teatowel.Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160C, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.)Carefully place the chips in the hot oil and cook for 7–8 minutes or until just cooked through (without colouring). Remove from the oil using a slotted spoon, drain on kitchen paper and set aside to cool. You may do this a few hours in advance, keeping the chips covered, in the fridge.Meanwhile, to finish the chips, deep fry the chips in batches again in the oil at 180C for 2 minutes, or until crisp and golden brown. Drain on kitchen paper and season lightly with salt.For the steak, cut small slits across the line of fat on the steak and drizzle a little oil over the fat. Heat a griddle pan over a high heat. Salt the edge of the fat on the steak and place it onto the pan, standing it up on the fatty edge. Hold it there for a few seconds until the fat begins to run down the grooves of the grill; this is all the lubrication you will need to cook the steak. Allow the steak to fall over, season it very lightly with salt and plenty of pepper, then grill for 2 minutes on each side for a rare steak; 3 minutes for medium; and 4 minutes for well done. However, remember the thinner the steak, the less the cooking time.Once cooked, leave the steak to rest on a warm plate in a warm place (such as a very low oven) for a few minutes, so that the juices will settle evenly within the meat, while also allowing the meat to relax and become even more tender.Serve the steak and chips with Dijon mustard. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water until the water runs clear, drain and pat dry with a clean teatowel. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water until the water runs clear, drain and pat dry with a clean teatowel. Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160C, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160C, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Carefully place the chips in the hot oil and cook for 7–8 minutes or until just cooked through (without colouring). Remove from the oil using a slotted spoon, drain on kitchen paper and set aside to cool. You may do this a few hours in advance, keeping the chips covered, in the fridge. Carefully place the chips in the hot oil and cook for 7–8 minutes or until just cooked through (without colouring). Remove from the oil using a slotted spoon, drain on kitchen paper and set aside to cool. You may do this a few hours in advance, keeping the chips covered, in the fridge. Meanwhile, to finish the chips, deep fry the chips in batches again in the oil at 180C for 2 minutes, or until crisp and golden brown. Drain on kitchen paper and season lightly with salt. Meanwhile, to finish the chips, deep fry the chips in batches again in the oil at 180C for 2 minutes, or until crisp and golden brown. Drain on kitchen paper and season lightly with salt. For the steak, cut small slits across the line of fat on the steak and drizzle a little oil over the fat. Heat a griddle pan over a high heat. Salt the edge of the fat on the steak and place it onto the pan, standing it up on the fatty edge. Hold it there for a few seconds until the fat begins to run down the grooves of the grill; this is all the lubrication you will need to cook the steak. For the steak, cut small slits across the line of fat on the steak and drizzle a little oil over the fat. Heat a griddle pan over a high heat. Salt the edge of the fat on the steak and place it onto the pan, standing it up on the fatty edge. Hold it there for a few seconds until the fat begins to run down the grooves of the grill; this is all the lubrication you will need to cook the steak. Allow the steak to fall over, season it very lightly with salt and plenty of pepper, then grill for 2 minutes on each side for a rare steak; 3 minutes for medium; and 4 minutes for well done. However, remember the thinner the steak, the less the cooking time. Allow the steak to fall over, season it very lightly with salt and plenty of pepper, then grill for 2 minutes on each side for a rare steak; 3 minutes for medium; and 4 minutes for well done. However, remember the thinner the steak, the less the cooking time. Once cooked, leave the steak to rest on a warm plate in a warm place (such as a very low oven) for a few minutes, so that the juices will settle evenly within the meat, while also allowing the meat to relax and become even more tender. Once cooked, leave the steak to rest on a warm plate in a warm place (such as a very low oven) for a few minutes, so that the juices will settle evenly within the meat, while also allowing the meat to relax and become even more tender. Serve the steak and chips with Dijon mustard. Serve the steak and chips with Dijon mustard. Recipe tips It is easiest to cook the chips in a deep-fat fryer but they can also be fried in a deep saucepan."
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} | 6242ae22c3d3b09b81fe646f6d8a5a5b1a24c7feb538dc4ffe39f79313c6dcd6 | Hot and sour sweetcorn risotto recipe
An average of 4.6 out of 5 stars from 5 ratings This is a fresh take on a traditional risotto, infused with a delicious lime butter and spiced with bird’s-eye chillies. 4 corn on the cobs6 garlic cloves, bruised3 lemongrass sticks, roughly choppedthumb-sized piece fresh root ginger, peeled and thickly sliced2.5cm/1in piece fresh turmeric, peeled and thickly sliced2 shallots, peeled and cut into quarters8 lime leaves, torn3 red bird's-eye chillies, slit open1 tomato, cut into quarters1 coriander root 4 corn on the cobs 6 garlic cloves, bruised 3 lemongrass sticks, roughly chopped thumb-sized piece fresh root ginger, peeled and thickly sliced 2.5cm/1in piece fresh turmeric, peeled and thickly sliced 2 shallots, peeled and cut into quarters 8 lime leaves, torn 3 red bird's-eye chillies, slit open 1 tomato, cut into quarters 1 coriander root 1 tbsp rapeseed oil, for frying10 lime leaves50g/1¾oz unsalted butter, softened1 lime, zest and juice 1 tbsp rapeseed oil, for frying 10 lime leaves 50g/1¾oz unsalted butter, softened 1 lime, zest and juice 1 tbsp rapeseed oilknob butter2 banana shallots, peeled and finely chopped2 garlic cloves, finely chopped2 green chillies, very finely chopped200g/7oz carnaroli risotto rice250ml/9fl oz dry white winesea salt and black pepper 1 tbsp rapeseed oil knob butter 2 banana shallots, peeled and finely chopped 2 garlic cloves, finely chopped 2 green chillies, very finely chopped 200g/7oz carnaroli risotto rice 250ml/9fl oz dry white wine sea salt and black pepper handful kale crisps2 tbsp crispy fried shallots1 red chilli, sliced (optional) handful kale crisps 2 tbsp crispy fried shallots 1 red chilli, sliced (optional) Method To make the stock, cut the kernels off the cobs and set aside. Chop each cob into three pieces and place them in a deep saucepan. Add the rest of the stock ingredients, pour in 1.2 litres/2 pints water and bring to the boil. Reduce the heat and simmer for 30 minutes. Set aside and leave to infuse for at least 4 hours, or overnight if possible. To make the lime leaf butter, heat the oil in a small frying pan and fry the lime leaves for 20 seconds until crisp. Transfer to drain on kitchen paper then blend to a powder in a food processor. Mix with the butter and lime juice and zest in a small bowl. Chill in the fridge until needed.To make the risotto, strain the stock into a saucepan and discard the solids. Bring to the boil then turn the heat down to low. In a food processor or blender, blitz a quarter of the corn kernels with 1 tablespoon of the stock until smooth and creamy, then set aside. Heat the oil and butter in a large saucepan or casserole over a low heat, add the shallots and cook for 6–8 minutes, until softened but not browned. Add the garlic and chillies and fry until fragrant. Turn up the heat, add the rice and stir for a couple of minutes. Add the wine and cook until evaporated. Turn the heat down to medium–low and add the stock, a ladleful at a time, stirring until the stock is absorbed before adding more. When half of the stock has been added, stir in the whole corn kernels, then continue adding stock until the rice is cooked but still has a little bite to it and the corn is tender. This should take about 25 minutes. Stir in the puréed corn and cook for 2 minutes. Take off the heat and beat in the lime leaf butter. Season with salt and pepper.Serve the risotto topped with kale crisps, crispy shallots and sliced chilli, if desired. To make the stock, cut the kernels off the cobs and set aside. Chop each cob into three pieces and place them in a deep saucepan. Add the rest of the stock ingredients, pour in 1.2 litres/2 pints water and bring to the boil. Reduce the heat and simmer for 30 minutes. Set aside and leave to infuse for at least 4 hours, or overnight if possible. To make the stock, cut the kernels off the cobs and set aside. Chop each cob into three pieces and place them in a deep saucepan. Add the rest of the stock ingredients, pour in 1.2 litres/2 pints water and bring to the boil. Reduce the heat and simmer for 30 minutes. Set aside and leave to infuse for at least 4 hours, or overnight if possible. To make the lime leaf butter, heat the oil in a small frying pan and fry the lime leaves for 20 seconds until crisp. Transfer to drain on kitchen paper then blend to a powder in a food processor. Mix with the butter and lime juice and zest in a small bowl. Chill in the fridge until needed. To make the lime leaf butter, heat the oil in a small frying pan and fry the lime leaves for 20 seconds until crisp. Transfer to drain on kitchen paper then blend to a powder in a food processor. Mix with the butter and lime juice and zest in a small bowl. Chill in the fridge until needed. To make the risotto, strain the stock into a saucepan and discard the solids. Bring to the boil then turn the heat down to low. To make the risotto, strain the stock into a saucepan and discard the solids. Bring to the boil then turn the heat down to low. In a food processor or blender, blitz a quarter of the corn kernels with 1 tablespoon of the stock until smooth and creamy, then set aside. In a food processor or blender, blitz a quarter of the corn kernels with 1 tablespoon of the stock until smooth and creamy, then set aside. Heat the oil and butter in a large saucepan or casserole over a low heat, add the shallots and cook for 6–8 minutes, until softened but not browned. Add the garlic and chillies and fry until fragrant. Turn up the heat, add the rice and stir for a couple of minutes. Add the wine and cook until evaporated. Turn the heat down to medium–low and add the stock, a ladleful at a time, stirring until the stock is absorbed before adding more. Heat the oil and butter in a large saucepan or casserole over a low heat, add the shallots and cook for 6–8 minutes, until softened but not browned. Add the garlic and chillies and fry until fragrant. Turn up the heat, add the rice and stir for a couple of minutes. Add the wine and cook until evaporated. Turn the heat down to medium–low and add the stock, a ladleful at a time, stirring until the stock is absorbed before adding more. When half of the stock has been added, stir in the whole corn kernels, then continue adding stock until the rice is cooked but still has a little bite to it and the corn is tender. This should take about 25 minutes. Stir in the puréed corn and cook for 2 minutes. Take off the heat and beat in the lime leaf butter. Season with salt and pepper. When half of the stock has been added, stir in the whole corn kernels, then continue adding stock until the rice is cooked but still has a little bite to it and the corn is tender. This should take about 25 minutes. Stir in the puréed corn and cook for 2 minutes. Take off the heat and beat in the lime leaf butter. Season with salt and pepper. Serve the risotto topped with kale crisps, crispy shallots and sliced chilli, if desired. Serve the risotto topped with kale crisps, crispy shallots and sliced chilli, if desired. Recipe tips I like to make the stock in advance (at least 4 hours or overnight) to allow the flavours to infuse. | {
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"title": "Hot and sour sweetcorn risotto recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings This is a fresh take on a traditional risotto, infused with a delicious lime butter and spiced with bird’s-eye chillies. 4 corn on the cobs6 garlic cloves, bruised3 lemongrass sticks, roughly choppedthumb-sized piece fresh root ginger, peeled and thickly sliced2.5cm/1in piece fresh turmeric, peeled and thickly sliced2 shallots, peeled and cut into quarters8 lime leaves, torn3 red bird's-eye chillies, slit open1 tomato, cut into quarters1 coriander root 4 corn on the cobs 6 garlic cloves, bruised 3 lemongrass sticks, roughly chopped thumb-sized piece fresh root ginger, peeled and thickly sliced 2.5cm/1in piece fresh turmeric, peeled and thickly sliced 2 shallots, peeled and cut into quarters 8 lime leaves, torn 3 red bird's-eye chillies, slit open 1 tomato, cut into quarters 1 coriander root 1 tbsp rapeseed oil, for frying10 lime leaves50g/1¾oz unsalted butter, softened1 lime, zest and juice 1 tbsp rapeseed oil, for frying 10 lime leaves 50g/1¾oz unsalted butter, softened 1 lime, zest and juice 1 tbsp rapeseed oilknob butter2 banana shallots, peeled and finely chopped2 garlic cloves, finely chopped2 green chillies, very finely chopped200g/7oz carnaroli risotto rice250ml/9fl oz dry white winesea salt and black pepper 1 tbsp rapeseed oil knob butter 2 banana shallots, peeled and finely chopped 2 garlic cloves, finely chopped 2 green chillies, very finely chopped 200g/7oz carnaroli risotto rice 250ml/9fl oz dry white wine sea salt and black pepper handful kale crisps2 tbsp crispy fried shallots1 red chilli, sliced (optional) handful kale crisps 2 tbsp crispy fried shallots 1 red chilli, sliced (optional) Method To make the stock, cut the kernels off the cobs and set aside. Chop each cob into three pieces and place them in a deep saucepan. Add the rest of the stock ingredients, pour in 1.2 litres/2 pints water and bring to the boil. Reduce the heat and simmer for 30 minutes. Set aside and leave to infuse for at least 4 hours, or overnight if possible. To make the lime leaf butter, heat the oil in a small frying pan and fry the lime leaves for 20 seconds until crisp. Transfer to drain on kitchen paper then blend to a powder in a food processor. Mix with the butter and lime juice and zest in a small bowl. Chill in the fridge until needed.To make the risotto, strain the stock into a saucepan and discard the solids. Bring to the boil then turn the heat down to low. In a food processor or blender, blitz a quarter of the corn kernels with 1 tablespoon of the stock until smooth and creamy, then set aside. Heat the oil and butter in a large saucepan or casserole over a low heat, add the shallots and cook for 6–8 minutes, until softened but not browned. Add the garlic and chillies and fry until fragrant. Turn up the heat, add the rice and stir for a couple of minutes. Add the wine and cook until evaporated. Turn the heat down to medium–low and add the stock, a ladleful at a time, stirring until the stock is absorbed before adding more. When half of the stock has been added, stir in the whole corn kernels, then continue adding stock until the rice is cooked but still has a little bite to it and the corn is tender. This should take about 25 minutes. Stir in the puréed corn and cook for 2 minutes. Take off the heat and beat in the lime leaf butter. Season with salt and pepper.Serve the risotto topped with kale crisps, crispy shallots and sliced chilli, if desired. To make the stock, cut the kernels off the cobs and set aside. Chop each cob into three pieces and place them in a deep saucepan. Add the rest of the stock ingredients, pour in 1.2 litres/2 pints water and bring to the boil. Reduce the heat and simmer for 30 minutes. Set aside and leave to infuse for at least 4 hours, or overnight if possible. To make the stock, cut the kernels off the cobs and set aside. Chop each cob into three pieces and place them in a deep saucepan. Add the rest of the stock ingredients, pour in 1.2 litres/2 pints water and bring to the boil. Reduce the heat and simmer for 30 minutes. Set aside and leave to infuse for at least 4 hours, or overnight if possible. To make the lime leaf butter, heat the oil in a small frying pan and fry the lime leaves for 20 seconds until crisp. Transfer to drain on kitchen paper then blend to a powder in a food processor. Mix with the butter and lime juice and zest in a small bowl. Chill in the fridge until needed. To make the lime leaf butter, heat the oil in a small frying pan and fry the lime leaves for 20 seconds until crisp. Transfer to drain on kitchen paper then blend to a powder in a food processor. Mix with the butter and lime juice and zest in a small bowl. Chill in the fridge until needed. To make the risotto, strain the stock into a saucepan and discard the solids. Bring to the boil then turn the heat down to low. To make the risotto, strain the stock into a saucepan and discard the solids. Bring to the boil then turn the heat down to low. In a food processor or blender, blitz a quarter of the corn kernels with 1 tablespoon of the stock until smooth and creamy, then set aside. In a food processor or blender, blitz a quarter of the corn kernels with 1 tablespoon of the stock until smooth and creamy, then set aside. Heat the oil and butter in a large saucepan or casserole over a low heat, add the shallots and cook for 6–8 minutes, until softened but not browned. Add the garlic and chillies and fry until fragrant. Turn up the heat, add the rice and stir for a couple of minutes. Add the wine and cook until evaporated. Turn the heat down to medium–low and add the stock, a ladleful at a time, stirring until the stock is absorbed before adding more. Heat the oil and butter in a large saucepan or casserole over a low heat, add the shallots and cook for 6–8 minutes, until softened but not browned. Add the garlic and chillies and fry until fragrant. Turn up the heat, add the rice and stir for a couple of minutes. Add the wine and cook until evaporated. Turn the heat down to medium–low and add the stock, a ladleful at a time, stirring until the stock is absorbed before adding more. When half of the stock has been added, stir in the whole corn kernels, then continue adding stock until the rice is cooked but still has a little bite to it and the corn is tender. This should take about 25 minutes. Stir in the puréed corn and cook for 2 minutes. Take off the heat and beat in the lime leaf butter. Season with salt and pepper. When half of the stock has been added, stir in the whole corn kernels, then continue adding stock until the rice is cooked but still has a little bite to it and the corn is tender. This should take about 25 minutes. Stir in the puréed corn and cook for 2 minutes. Take off the heat and beat in the lime leaf butter. Season with salt and pepper. Serve the risotto topped with kale crisps, crispy shallots and sliced chilli, if desired. Serve the risotto topped with kale crisps, crispy shallots and sliced chilli, if desired. Recipe tips I like to make the stock in advance (at least 4 hours or overnight) to allow the flavours to infuse."
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} | 73e8c20562a27b31c8f1eaf6f83c260b35e21aad5985369198c7d7c926d09a68 | Sticky short beef ribs and lemon coleslaw recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_short_beef_ribs_44762_16x9.jpg Beef short ribs are readily available now and a lovely way to slow cook beef. They do take a long time so plan ahead. Mary uses red cabbage in her coleslaw, but feel free to use shredded white cabbage if you prefer. 100ml/3½fl oz ketchup5 tbsp apple juice2 tbsp Worcestershire sauce1 tbsp white wine vinegar4 tbsp maple syrup2 tbsp soy sauce4 garlic cloves, crushedpinch dried chilli flakes1.5kg/3lb 5oz beef short ribs 100ml/3½fl oz ketchup 5 tbsp apple juice 2 tbsp Worcestershire sauce 1 tbsp white wine vinegar 4 tbsp maple syrup 2 tbsp soy sauce 4 garlic cloves, crushed pinch dried chilli flakes 1.5kg/3lb 5oz beef short ribs 8 tbsp mayonnaise½ lemon, juice only1 tbsp Dijon mustard½ garlic clove, crushed½ red cabbage, finely shredded2 large carrots, peeled and coarsely grated2 celery sticks, finely sliced2 spring onions, finely slicedsalt and freshly ground black pepper 8 tbsp mayonnaise ½ lemon, juice only 1 tbsp Dijon mustard ½ garlic clove, crushed ½ red cabbage, finely shredded 2 large carrots, peeled and coarsely grated 2 celery sticks, finely sliced 2 spring onions, finely sliced salt and freshly ground black pepper Method To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate. Preheat the oven to 150C/130C Fan/Gas 2.Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml/7fl oz water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil.Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about an hour.Line a small roasting tin with baking paper. Remove the ribs from the marinade, give them a shake and sit them on the paper in the tin.Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat until the volume of liquid has reduced by half. Pour the reduced marinade over the ribs.Heat the oven to 200C/180C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky. Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl.Serve the sticky ribs alongside the coleslaw. Jacket potatoes and corn on the cob are nice additions. To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate. To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml/7fl oz water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil. Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml/7fl oz water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil. Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about an hour. Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about an hour. Line a small roasting tin with baking paper. Remove the ribs from the marinade, give them a shake and sit them on the paper in the tin. Line a small roasting tin with baking paper. Remove the ribs from the marinade, give them a shake and sit them on the paper in the tin. Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat until the volume of liquid has reduced by half. Pour the reduced marinade over the ribs. Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat until the volume of liquid has reduced by half. Pour the reduced marinade over the ribs. Heat the oven to 200C/180C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky. Heat the oven to 200C/180C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky. Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl. Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl. Serve the sticky ribs alongside the coleslaw. Jacket potatoes and corn on the cob are nice additions. Serve the sticky ribs alongside the coleslaw. Jacket potatoes and corn on the cob are nice additions. Recipe tips Cook the ribs in the pan up to 8 hours ahead and finish by roasting in the oven until sticky. | {
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"title": "Sticky short beef ribs and lemon coleslaw recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_short_beef_ribs_44762_16x9.jpg Beef short ribs are readily available now and a lovely way to slow cook beef. They do take a long time so plan ahead. Mary uses red cabbage in her coleslaw, but feel free to use shredded white cabbage if you prefer. 100ml/3½fl oz ketchup5 tbsp apple juice2 tbsp Worcestershire sauce1 tbsp white wine vinegar4 tbsp maple syrup2 tbsp soy sauce4 garlic cloves, crushedpinch dried chilli flakes1.5kg/3lb 5oz beef short ribs 100ml/3½fl oz ketchup 5 tbsp apple juice 2 tbsp Worcestershire sauce 1 tbsp white wine vinegar 4 tbsp maple syrup 2 tbsp soy sauce 4 garlic cloves, crushed pinch dried chilli flakes 1.5kg/3lb 5oz beef short ribs 8 tbsp mayonnaise½ lemon, juice only1 tbsp Dijon mustard½ garlic clove, crushed½ red cabbage, finely shredded2 large carrots, peeled and coarsely grated2 celery sticks, finely sliced2 spring onions, finely slicedsalt and freshly ground black pepper 8 tbsp mayonnaise ½ lemon, juice only 1 tbsp Dijon mustard ½ garlic clove, crushed ½ red cabbage, finely shredded 2 large carrots, peeled and coarsely grated 2 celery sticks, finely sliced 2 spring onions, finely sliced salt and freshly ground black pepper Method To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate. Preheat the oven to 150C/130C Fan/Gas 2.Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml/7fl oz water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil.Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about an hour.Line a small roasting tin with baking paper. Remove the ribs from the marinade, give them a shake and sit them on the paper in the tin.Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat until the volume of liquid has reduced by half. Pour the reduced marinade over the ribs.Heat the oven to 200C/180C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky. Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl.Serve the sticky ribs alongside the coleslaw. Jacket potatoes and corn on the cob are nice additions. To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate. To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml/7fl oz water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil. Transfer the ribs and the marinade into a deep ovenproof saucepan or flameproof casserole. Add 200ml/7fl oz water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil. Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about an hour. Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about an hour. Line a small roasting tin with baking paper. Remove the ribs from the marinade, give them a shake and sit them on the paper in the tin. Line a small roasting tin with baking paper. Remove the ribs from the marinade, give them a shake and sit them on the paper in the tin. Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat until the volume of liquid has reduced by half. Pour the reduced marinade over the ribs. Skim the fat from the marinade in the pan and discard. Heat the marinade over a high heat until the volume of liquid has reduced by half. Pour the reduced marinade over the ribs. Heat the oven to 200C/180C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky. Heat the oven to 200C/180C Fan/Gas 6 and roast the ribs for about 15 minutes until dark brown and sticky. Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl. Meanwhile, to make the coleslaw, measure the mayonnaise, lemon juice, mustard and garlic into a large bowl. Mix and season well with salt and pepper. Add the cabbage, carrots, celery and spring onions and toss to coat everything well. Spoon into a serving bowl. Serve the sticky ribs alongside the coleslaw. Jacket potatoes and corn on the cob are nice additions. Serve the sticky ribs alongside the coleslaw. Jacket potatoes and corn on the cob are nice additions. Recipe tips Cook the ribs in the pan up to 8 hours ahead and finish by roasting in the oven until sticky."
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} | 97f7597be4d76efd668b49defc4ed05304f67fadc74b2254a1c6b4598a28f38c | Slow cooker pork chops recipe
Slow cooker barbecue-style pork chops An average of 3.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_pork_chops_50315_16x9.jpg Add five ingredients that you’re likely to have in the store cupboard to pork chops, and simply give the slow cooker 8–10 hours to do the hard work in this simple supper. 400g/14oz can chopped tomatoes4 tbsp clear honey2 tbsp tomato ketchup2 tbsp dark soy sauce½ tsp hot smoked paprika4 thick pork chops (each about 170g/6oz)ground black pepperboiled rice, to servecooked corn on the cob, to serve (optional) 400g/14oz can chopped tomatoes 4 tbsp clear honey 2 tbsp tomato ketchup 2 tbsp dark soy sauce ½ tsp hot smoked paprika 4 thick pork chops (each about 170g/6oz) ground black pepper boiled rice, to serve cooked corn on the cob, to serve (optional) Method Mix the tomatoes, honey, ketchup, soy sauce and smoked paprika thoroughly in a slow cooker. Season with ground black pepper. Add the pork and turn to coat in the sauce. Cover and cook on low for 8–10 hours, or until the sauce is thick and glossy and the pork is tender. Serve with cooked rice and corn on the cob, if you like. Mix the tomatoes, honey, ketchup, soy sauce and smoked paprika thoroughly in a slow cooker. Season with ground black pepper. Mix the tomatoes, honey, ketchup, soy sauce and smoked paprika thoroughly in a slow cooker. Season with ground black pepper. Add the pork and turn to coat in the sauce. Cover and cook on low for 8–10 hours, or until the sauce is thick and glossy and the pork is tender. Serve with cooked rice and corn on the cob, if you like. Add the pork and turn to coat in the sauce. Cover and cook on low for 8–10 hours, or until the sauce is thick and glossy and the pork is tender. Serve with cooked rice and corn on the cob, if you like. | {
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"title": "Slow cooker pork chops recipe",
"content": "Slow cooker barbecue-style pork chops An average of 3.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_pork_chops_50315_16x9.jpg Add five ingredients that you’re likely to have in the store cupboard to pork chops, and simply give the slow cooker 8–10 hours to do the hard work in this simple supper. 400g/14oz can chopped tomatoes4 tbsp clear honey2 tbsp tomato ketchup2 tbsp dark soy sauce½ tsp hot smoked paprika4 thick pork chops (each about 170g/6oz)ground black pepperboiled rice, to servecooked corn on the cob, to serve (optional) 400g/14oz can chopped tomatoes 4 tbsp clear honey 2 tbsp tomato ketchup 2 tbsp dark soy sauce ½ tsp hot smoked paprika 4 thick pork chops (each about 170g/6oz) ground black pepper boiled rice, to serve cooked corn on the cob, to serve (optional) Method Mix the tomatoes, honey, ketchup, soy sauce and smoked paprika thoroughly in a slow cooker. Season with ground black pepper. Add the pork and turn to coat in the sauce. Cover and cook on low for 8–10 hours, or until the sauce is thick and glossy and the pork is tender. Serve with cooked rice and corn on the cob, if you like. Mix the tomatoes, honey, ketchup, soy sauce and smoked paprika thoroughly in a slow cooker. Season with ground black pepper. Mix the tomatoes, honey, ketchup, soy sauce and smoked paprika thoroughly in a slow cooker. Season with ground black pepper. Add the pork and turn to coat in the sauce. Cover and cook on low for 8–10 hours, or until the sauce is thick and glossy and the pork is tender. Serve with cooked rice and corn on the cob, if you like. Add the pork and turn to coat in the sauce. Cover and cook on low for 8–10 hours, or until the sauce is thick and glossy and the pork is tender. Serve with cooked rice and corn on the cob, if you like."
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} | f3db7d589bcbef059d8a5998fd38fcbcc4dbd7cda442c9c2c3daab8a599c700c | Rib-eye steak with smoky pepper salad recipe
Rib-eye steak with smoky pepper salad and urfa chilli butter An average of 4.5 out of 5 stars from 2 ratings Barbecuing a large rib-eye steak with the bone in means the meat is wonderfully tender with a charred, caramelised outside. Serve with a smoky, herby salad and grilled corn smothered in a honey and chilli butter. 2 large Romano peppers1 red chilli1 small bunch parsley, leaves picked and chopped3 sprigs fresh tarragon, leaves picked and chopped1 garlic clove4 spring onions, finely chopped1 lime, zest and flesh2 tbsp red wine vinegar3 tbsp olive oilflaky sea salt and freshly ground black pepper 2 large Romano peppers 1 red chilli 1 small bunch parsley, leaves picked and chopped 3 sprigs fresh tarragon, leaves picked and chopped 1 garlic clove 4 spring onions, finely chopped 1 lime, zest and flesh 2 tbsp red wine vinegar 3 tbsp olive oil flaky sea salt and freshly ground black pepper 1 large bone-in rib-eye steakolive oil, for brushing 1 large bone-in rib-eye steak olive oil, for brushing 80g/2oz salted butter1 tbsp honey1 tbsp urfa chilli flakes4–5 grilled corn on the cob 80g/2oz salted butter 1 tbsp honey 1 tbsp urfa chilli flakes 4–5 grilled corn on the cob Method Heat a barbecue to hot, then place the peppers and chilli onto the grill and cook until charred all over. Leave to cool.Meanwhile, mix the chopped herbs with the garlic, spring onions, lime zest and some salt and pepper.Peel the zested lime and chop the flesh into little cubes. Peel the cooled peppers and chilli, remove the seeds, and cut the flesh into thin strips. Add the lime flesh, peppers and chilli to the herb mixture, then pour in the vinegar and oil. Stir well, taste to check the seasoning and adjust as necessary.Brush the steak lightly with olive oil and season all over with plenty of salt and pepper. Place on the barbecue for 5 minutes, so the outside has time to caramelise without over-cooking. Flip the steak over and cook for 5 minutes more on the other side. Repeat the process, so the steak has been cooked for a total of 10 minutes on each side. Remove to a platter, cover loosely with foil and leave to rest for about 10 minutes. To make the honey and chilli butter, heat the butter in a small frying pan on the barbecue until it starts to foam. Remove from the heat, add the honey and chilli and mix well to combine. Return to the heat until foaming again, then drizzle over the grilled corn.Top the rested steak with the smoky pepper salad and serve with the grilled corn alongside. Heat a barbecue to hot, then place the peppers and chilli onto the grill and cook until charred all over. Leave to cool. Heat a barbecue to hot, then place the peppers and chilli onto the grill and cook until charred all over. Leave to cool. Meanwhile, mix the chopped herbs with the garlic, spring onions, lime zest and some salt and pepper. Meanwhile, mix the chopped herbs with the garlic, spring onions, lime zest and some salt and pepper. Peel the zested lime and chop the flesh into little cubes. Peel the cooled peppers and chilli, remove the seeds, and cut the flesh into thin strips. Add the lime flesh, peppers and chilli to the herb mixture, then pour in the vinegar and oil. Stir well, taste to check the seasoning and adjust as necessary. Peel the zested lime and chop the flesh into little cubes. Peel the cooled peppers and chilli, remove the seeds, and cut the flesh into thin strips. Add the lime flesh, peppers and chilli to the herb mixture, then pour in the vinegar and oil. Stir well, taste to check the seasoning and adjust as necessary. Brush the steak lightly with olive oil and season all over with plenty of salt and pepper. Place on the barbecue for 5 minutes, so the outside has time to caramelise without over-cooking. Flip the steak over and cook for 5 minutes more on the other side. Repeat the process, so the steak has been cooked for a total of 10 minutes on each side. Remove to a platter, cover loosely with foil and leave to rest for about 10 minutes. Brush the steak lightly with olive oil and season all over with plenty of salt and pepper. Place on the barbecue for 5 minutes, so the outside has time to caramelise without over-cooking. Flip the steak over and cook for 5 minutes more on the other side. Repeat the process, so the steak has been cooked for a total of 10 minutes on each side. Remove to a platter, cover loosely with foil and leave to rest for about 10 minutes. To make the honey and chilli butter, heat the butter in a small frying pan on the barbecue until it starts to foam. Remove from the heat, add the honey and chilli and mix well to combine. Return to the heat until foaming again, then drizzle over the grilled corn. To make the honey and chilli butter, heat the butter in a small frying pan on the barbecue until it starts to foam. Remove from the heat, add the honey and chilli and mix well to combine. Return to the heat until foaming again, then drizzle over the grilled corn. Top the rested steak with the smoky pepper salad and serve with the grilled corn alongside. Top the rested steak with the smoky pepper salad and serve with the grilled corn alongside. Recipe tips Not barbecue weather? You can char the peppers and chilli directly on the flame of a gas hob, or under a hot grill. Caramelise the beef in a very large, ovenproof frying pan for about 5 minutes on each side, then roast for 12 minutes at 200C/180C Fan/Gas 6. You won’t get the same smokiness that comes with cooking over flames, but you can compensate by adding a very large knob of butter to the pan and/or seasoning with smoked salt instead of regular. | {
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"title": "Rib-eye steak with smoky pepper salad recipe",
"content": "Rib-eye steak with smoky pepper salad and urfa chilli butter An average of 4.5 out of 5 stars from 2 ratings Barbecuing a large rib-eye steak with the bone in means the meat is wonderfully tender with a charred, caramelised outside. Serve with a smoky, herby salad and grilled corn smothered in a honey and chilli butter. 2 large Romano peppers1 red chilli1 small bunch parsley, leaves picked and chopped3 sprigs fresh tarragon, leaves picked and chopped1 garlic clove4 spring onions, finely chopped1 lime, zest and flesh2 tbsp red wine vinegar3 tbsp olive oilflaky sea salt and freshly ground black pepper 2 large Romano peppers 1 red chilli 1 small bunch parsley, leaves picked and chopped 3 sprigs fresh tarragon, leaves picked and chopped 1 garlic clove 4 spring onions, finely chopped 1 lime, zest and flesh 2 tbsp red wine vinegar 3 tbsp olive oil flaky sea salt and freshly ground black pepper 1 large bone-in rib-eye steakolive oil, for brushing 1 large bone-in rib-eye steak olive oil, for brushing 80g/2oz salted butter1 tbsp honey1 tbsp urfa chilli flakes4–5 grilled corn on the cob 80g/2oz salted butter 1 tbsp honey 1 tbsp urfa chilli flakes 4–5 grilled corn on the cob Method Heat a barbecue to hot, then place the peppers and chilli onto the grill and cook until charred all over. Leave to cool.Meanwhile, mix the chopped herbs with the garlic, spring onions, lime zest and some salt and pepper.Peel the zested lime and chop the flesh into little cubes. Peel the cooled peppers and chilli, remove the seeds, and cut the flesh into thin strips. Add the lime flesh, peppers and chilli to the herb mixture, then pour in the vinegar and oil. Stir well, taste to check the seasoning and adjust as necessary.Brush the steak lightly with olive oil and season all over with plenty of salt and pepper. Place on the barbecue for 5 minutes, so the outside has time to caramelise without over-cooking. Flip the steak over and cook for 5 minutes more on the other side. Repeat the process, so the steak has been cooked for a total of 10 minutes on each side. Remove to a platter, cover loosely with foil and leave to rest for about 10 minutes. To make the honey and chilli butter, heat the butter in a small frying pan on the barbecue until it starts to foam. Remove from the heat, add the honey and chilli and mix well to combine. Return to the heat until foaming again, then drizzle over the grilled corn.Top the rested steak with the smoky pepper salad and serve with the grilled corn alongside. Heat a barbecue to hot, then place the peppers and chilli onto the grill and cook until charred all over. Leave to cool. Heat a barbecue to hot, then place the peppers and chilli onto the grill and cook until charred all over. Leave to cool. Meanwhile, mix the chopped herbs with the garlic, spring onions, lime zest and some salt and pepper. Meanwhile, mix the chopped herbs with the garlic, spring onions, lime zest and some salt and pepper. Peel the zested lime and chop the flesh into little cubes. Peel the cooled peppers and chilli, remove the seeds, and cut the flesh into thin strips. Add the lime flesh, peppers and chilli to the herb mixture, then pour in the vinegar and oil. Stir well, taste to check the seasoning and adjust as necessary. Peel the zested lime and chop the flesh into little cubes. Peel the cooled peppers and chilli, remove the seeds, and cut the flesh into thin strips. Add the lime flesh, peppers and chilli to the herb mixture, then pour in the vinegar and oil. Stir well, taste to check the seasoning and adjust as necessary. Brush the steak lightly with olive oil and season all over with plenty of salt and pepper. Place on the barbecue for 5 minutes, so the outside has time to caramelise without over-cooking. Flip the steak over and cook for 5 minutes more on the other side. Repeat the process, so the steak has been cooked for a total of 10 minutes on each side. Remove to a platter, cover loosely with foil and leave to rest for about 10 minutes. Brush the steak lightly with olive oil and season all over with plenty of salt and pepper. Place on the barbecue for 5 minutes, so the outside has time to caramelise without over-cooking. Flip the steak over and cook for 5 minutes more on the other side. Repeat the process, so the steak has been cooked for a total of 10 minutes on each side. Remove to a platter, cover loosely with foil and leave to rest for about 10 minutes. To make the honey and chilli butter, heat the butter in a small frying pan on the barbecue until it starts to foam. Remove from the heat, add the honey and chilli and mix well to combine. Return to the heat until foaming again, then drizzle over the grilled corn. To make the honey and chilli butter, heat the butter in a small frying pan on the barbecue until it starts to foam. Remove from the heat, add the honey and chilli and mix well to combine. Return to the heat until foaming again, then drizzle over the grilled corn. Top the rested steak with the smoky pepper salad and serve with the grilled corn alongside. Top the rested steak with the smoky pepper salad and serve with the grilled corn alongside. Recipe tips Not barbecue weather? You can char the peppers and chilli directly on the flame of a gas hob, or under a hot grill. Caramelise the beef in a very large, ovenproof frying pan for about 5 minutes on each side, then roast for 12 minutes at 200C/180C Fan/Gas 6. You won’t get the same smokiness that comes with cooking over flames, but you can compensate by adding a very large knob of butter to the pan and/or seasoning with smoked salt instead of regular."
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} | 5907c586efa010f501d58aea6c32c6d7262269341f2f1bc256e82f33359e31ac | Pulled chicken with barbecue sauce recipe
Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a baking tray with aluminium foil.In a bowl, mix together the paprika, black pepper and salt until well combined. Put the chicken legs on a chopping board and carefully score the skin of each leg 5-6 times using a sharp knife. Roll the scored skin of each chicken leg in the salt and paprika mixture, pressing down to coat evenly. Place the spiced chicken legs on the prepared baking tray.Wash and pat dry the potatoes and prick each 3-4 times with a fork to stop the skins splitting when they are baked. Add the potatoes to the baking tray. Bake the chicken and potatoes in the oven for 1 hour.Meanwhile, for the barbecue sauce, in a bowl, mix together all of the barbecue sauce ingredients until well combined. Remove the chicken from the oven and increase the oven temperature to 220C/200C Fan/Gas 7. Brush the chicken legs all over with the barbecue sauce, then return the chicken and potatoes to the oven and continue to cook for a further 12-15 minutes, or until the potatoes are tender and the chicken is cooked through with sticky, dark-brown skin. (The chicken is cooked through if the juices run clear when the meat is pierced with a skewer in the thickest part, and no trace of pink remains.)Meanwhile, for the sweetcorn, half-fill a saucepan with water and bring it to the boil. Add the frozen corn-on-the-cobs and return the water to the boil, then cook the sweetcorn according to the packet instructions, until tender. Drain well, then return to the saucepan and stir in the butter until melted. Season well with salt and freshly ground black pepper. (Alternatively, cook in the microwave according to the packet instructions, then add the butter and seasoning.)Just before serving, shred the chicken meat using two forks to pull the meat apart. Discard the bones, but keep the skin (thinly slice it with a sharp knife if you cannot shred it). Serve the pulled barbecue chicken with the buttered corn-on-the-cobs and the baked potatoes alongside. Sprinkle over the parsley or chives. Serve the soured cream and chive dip (or crème fraîche) in dipping bowls alongside, if using. Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a baking tray with aluminium foil. Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a baking tray with aluminium foil. In a bowl, mix together the paprika, black pepper and salt until well combined. In a bowl, mix together the paprika, black pepper and salt until well combined. Put the chicken legs on a chopping board and carefully score the skin of each leg 5-6 times using a sharp knife. Put the chicken legs on a chopping board and carefully score the skin of each leg 5-6 times using a sharp knife. Roll the scored skin of each chicken leg in the salt and paprika mixture, pressing down to coat evenly. Place the spiced chicken legs on the prepared baking tray. Roll the scored skin of each chicken leg in the salt and paprika mixture, pressing down to coat evenly. Place the spiced chicken legs on the prepared baking tray. Wash and pat dry the potatoes and prick each 3-4 times with a fork to stop the skins splitting when they are baked. Add the potatoes to the baking tray. Bake the chicken and potatoes in the oven for 1 hour. Wash and pat dry the potatoes and prick each 3-4 times with a fork to stop the skins splitting when they are baked. Add the potatoes to the baking tray. Bake the chicken and potatoes in the oven for 1 hour. Meanwhile, for the barbecue sauce, in a bowl, mix together all of the barbecue sauce ingredients until well combined. Meanwhile, for the barbecue sauce, in a bowl, mix together all of the barbecue sauce ingredients until well combined. Remove the chicken from the oven and increase the oven temperature to 220C/200C Fan/Gas 7. Remove the chicken from the oven and increase the oven temperature to 220C/200C Fan/Gas 7. Brush the chicken legs all over with the barbecue sauce, then return the chicken and potatoes to the oven and continue to cook for a further 12-15 minutes, or until the potatoes are tender and the chicken is cooked through with sticky, dark-brown skin. (The chicken is cooked through if the juices run clear when the meat is pierced with a skewer in the thickest part, and no trace of pink remains.) Brush the chicken legs all over with the barbecue sauce, then return the chicken and potatoes to the oven and continue to cook for a further 12-15 minutes, or until the potatoes are tender and the chicken is cooked through with sticky, dark-brown skin. (The chicken is cooked through if the juices run clear when the meat is pierced with a skewer in the thickest part, and no trace of pink remains.) Meanwhile, for the sweetcorn, half-fill a saucepan with water and bring it to the boil. Add the frozen corn-on-the-cobs and return the water to the boil, then cook the sweetcorn according to the packet instructions, until tender. Drain well, then return to the saucepan and stir in the butter until melted. Season well with salt and freshly ground black pepper. (Alternatively, cook in the microwave according to the packet instructions, then add the butter and seasoning.) Meanwhile, for the sweetcorn, half-fill a saucepan with water and bring it to the boil. Add the frozen corn-on-the-cobs and return the water to the boil, then cook the sweetcorn according to the packet instructions, until tender. Drain well, then return to the saucepan and stir in the butter until melted. Season well with salt and freshly ground black pepper. (Alternatively, cook in the microwave according to the packet instructions, then add the butter and seasoning.) Just before serving, shred the chicken meat using two forks to pull the meat apart. Discard the bones, but keep the skin (thinly slice it with a sharp knife if you cannot shred it). Just before serving, shred the chicken meat using two forks to pull the meat apart. Discard the bones, but keep the skin (thinly slice it with a sharp knife if you cannot shred it). Serve the pulled barbecue chicken with the buttered corn-on-the-cobs and the baked potatoes alongside. Sprinkle over the parsley or chives. Serve the soured cream and chive dip (or crème fraîche) in dipping bowls alongside, if using. Serve the pulled barbecue chicken with the buttered corn-on-the-cobs and the baked potatoes alongside. Sprinkle over the parsley or chives. Serve the soured cream and chive dip (or crème fraîche) in dipping bowls alongside, if using. | {
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"content": "Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a baking tray with aluminium foil.In a bowl, mix together the paprika, black pepper and salt until well combined. Put the chicken legs on a chopping board and carefully score the skin of each leg 5-6 times using a sharp knife. Roll the scored skin of each chicken leg in the salt and paprika mixture, pressing down to coat evenly. Place the spiced chicken legs on the prepared baking tray.Wash and pat dry the potatoes and prick each 3-4 times with a fork to stop the skins splitting when they are baked. Add the potatoes to the baking tray. Bake the chicken and potatoes in the oven for 1 hour.Meanwhile, for the barbecue sauce, in a bowl, mix together all of the barbecue sauce ingredients until well combined. Remove the chicken from the oven and increase the oven temperature to 220C/200C Fan/Gas 7. Brush the chicken legs all over with the barbecue sauce, then return the chicken and potatoes to the oven and continue to cook for a further 12-15 minutes, or until the potatoes are tender and the chicken is cooked through with sticky, dark-brown skin. (The chicken is cooked through if the juices run clear when the meat is pierced with a skewer in the thickest part, and no trace of pink remains.)Meanwhile, for the sweetcorn, half-fill a saucepan with water and bring it to the boil. Add the frozen corn-on-the-cobs and return the water to the boil, then cook the sweetcorn according to the packet instructions, until tender. Drain well, then return to the saucepan and stir in the butter until melted. Season well with salt and freshly ground black pepper. (Alternatively, cook in the microwave according to the packet instructions, then add the butter and seasoning.)Just before serving, shred the chicken meat using two forks to pull the meat apart. Discard the bones, but keep the skin (thinly slice it with a sharp knife if you cannot shred it). Serve the pulled barbecue chicken with the buttered corn-on-the-cobs and the baked potatoes alongside. Sprinkle over the parsley or chives. Serve the soured cream and chive dip (or crème fraîche) in dipping bowls alongside, if using. Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a baking tray with aluminium foil. Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a baking tray with aluminium foil. In a bowl, mix together the paprika, black pepper and salt until well combined. In a bowl, mix together the paprika, black pepper and salt until well combined. Put the chicken legs on a chopping board and carefully score the skin of each leg 5-6 times using a sharp knife. Put the chicken legs on a chopping board and carefully score the skin of each leg 5-6 times using a sharp knife. Roll the scored skin of each chicken leg in the salt and paprika mixture, pressing down to coat evenly. Place the spiced chicken legs on the prepared baking tray. Roll the scored skin of each chicken leg in the salt and paprika mixture, pressing down to coat evenly. Place the spiced chicken legs on the prepared baking tray. Wash and pat dry the potatoes and prick each 3-4 times with a fork to stop the skins splitting when they are baked. Add the potatoes to the baking tray. Bake the chicken and potatoes in the oven for 1 hour. Wash and pat dry the potatoes and prick each 3-4 times with a fork to stop the skins splitting when they are baked. Add the potatoes to the baking tray. Bake the chicken and potatoes in the oven for 1 hour. Meanwhile, for the barbecue sauce, in a bowl, mix together all of the barbecue sauce ingredients until well combined. Meanwhile, for the barbecue sauce, in a bowl, mix together all of the barbecue sauce ingredients until well combined. Remove the chicken from the oven and increase the oven temperature to 220C/200C Fan/Gas 7. Remove the chicken from the oven and increase the oven temperature to 220C/200C Fan/Gas 7. Brush the chicken legs all over with the barbecue sauce, then return the chicken and potatoes to the oven and continue to cook for a further 12-15 minutes, or until the potatoes are tender and the chicken is cooked through with sticky, dark-brown skin. (The chicken is cooked through if the juices run clear when the meat is pierced with a skewer in the thickest part, and no trace of pink remains.) Brush the chicken legs all over with the barbecue sauce, then return the chicken and potatoes to the oven and continue to cook for a further 12-15 minutes, or until the potatoes are tender and the chicken is cooked through with sticky, dark-brown skin. (The chicken is cooked through if the juices run clear when the meat is pierced with a skewer in the thickest part, and no trace of pink remains.) Meanwhile, for the sweetcorn, half-fill a saucepan with water and bring it to the boil. Add the frozen corn-on-the-cobs and return the water to the boil, then cook the sweetcorn according to the packet instructions, until tender. Drain well, then return to the saucepan and stir in the butter until melted. Season well with salt and freshly ground black pepper. (Alternatively, cook in the microwave according to the packet instructions, then add the butter and seasoning.) Meanwhile, for the sweetcorn, half-fill a saucepan with water and bring it to the boil. Add the frozen corn-on-the-cobs and return the water to the boil, then cook the sweetcorn according to the packet instructions, until tender. Drain well, then return to the saucepan and stir in the butter until melted. Season well with salt and freshly ground black pepper. (Alternatively, cook in the microwave according to the packet instructions, then add the butter and seasoning.) Just before serving, shred the chicken meat using two forks to pull the meat apart. Discard the bones, but keep the skin (thinly slice it with a sharp knife if you cannot shred it). Just before serving, shred the chicken meat using two forks to pull the meat apart. Discard the bones, but keep the skin (thinly slice it with a sharp knife if you cannot shred it). Serve the pulled barbecue chicken with the buttered corn-on-the-cobs and the baked potatoes alongside. Sprinkle over the parsley or chives. Serve the soured cream and chive dip (or crème fraîche) in dipping bowls alongside, if using. Serve the pulled barbecue chicken with the buttered corn-on-the-cobs and the baked potatoes alongside. Sprinkle over the parsley or chives. Serve the soured cream and chive dip (or crème fraîche) in dipping bowls alongside, if using."
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} | 0545d436f7729312d7b1c4a8285fc57227c9cd2d0fa0195c996e91cf0241fab1 | Chicken fajita wraps recipe
An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_fajitas_92340_16x9.jpg Chicken fajitas are easy to throw together at the end of a busy day, but this recipe is good enough to serve to friends too, thanks to homemade guacamole and a spice mix. Use any leftover cooked chicken, but roasted is best. ½ tsp ground cumin½ tsp ground corianderpinch cayenne pepper½ tsp dried thymepinch crushed chillies, plus extra to taste½ tsp paprika1 dried bay leaf, crushedfreshly ground black pepper ½ tsp ground cumin ½ tsp ground coriander pinch cayenne pepper ½ tsp dried thyme pinch crushed chillies, plus extra to taste ½ tsp paprika 1 dried bay leaf, crushed freshly ground black pepper 1 large ripe avocado, halved and stoned½ lime, juice onlyfew sprigs fresh coriander, leaves and stalks chopped1 small mild chilli, finely chopped (and deseeded, optional)salt 1 large ripe avocado, halved and stoned ½ lime, juice only few sprigs fresh coriander, leaves and stalks chopped 1 small mild chilli, finely chopped (and deseeded, optional) salt 2–3 tbsp vegetable oil1 brown onion, sliced1 red pepper, deseeded and sliced2 garlic cloves, crushed300g/10½oz leftover roasted chicken (white and brown meat), shredded into bite-sized piecessalt and freshly ground black pepper 2–3 tbsp vegetable oil 1 brown onion, sliced 1 red pepper, deseeded and sliced 2 garlic cloves, crushed 300g/10½oz leftover roasted chicken (white and brown meat), shredded into bite-sized pieces salt and freshly ground black pepper 2 corn on the cobs100ml/3½fl oz soured cream½ lime, zest only4 large tortilla wraps 100g/3½oz cheddar, grated1 lime, cut into quarters 2 corn on the cobs 100ml/3½fl oz soured cream ½ lime, zest only 4 large tortilla wraps 100g/3½oz cheddar, grated 1 lime, cut into quarters Method For the spice mix, combine all of the spices and the crushed bay leaf in a bowl, season with pepper and set aside.For the guacamole, place the avocado flesh in a bowl along with the lime juice. Add the coriander, chilli and a pinch of salt. Roughly mash together using a fork until combined. For the fajitas, heat the oil in a large non-stick frying pan. Add the onion and pepper and fry for around 6–8 minutes, stirring frequently until softened. Add the garlic, fry for a further minute and then add in the spice mix. Stir for 2 minutes until the spices are aromatic. Add the chicken to the pan. Season with salt and pepper and add extra crushed dried chilies, if desired. Add a splash of water to the pan and cook over a medium heat for 4–5 minutes, stirring, until piping hot. Check seasoning and adjust as desired. Meanwhile, bring a large saucepan of water to the boil and cook the corn on the cobs for 4–6 minutes until tender. Remove from the pan, drain and, once cool enough to handle, carefully cut each in half to make 4 small cobs. Mix the soured cream with the lime zest in a small bowl.To serve, heat the tortillas in the microwave (according to packet instructions) or in a hot dry frying pan. Serve the chicken mixture in the wraps with the guacamole, soured cream and grated cheese. Serve the corn on the cobs and lime wedges alongside. For the spice mix, combine all of the spices and the crushed bay leaf in a bowl, season with pepper and set aside. For the spice mix, combine all of the spices and the crushed bay leaf in a bowl, season with pepper and set aside. For the guacamole, place the avocado flesh in a bowl along with the lime juice. Add the coriander, chilli and a pinch of salt. Roughly mash together using a fork until combined. For the guacamole, place the avocado flesh in a bowl along with the lime juice. Add the coriander, chilli and a pinch of salt. Roughly mash together using a fork until combined. For the fajitas, heat the oil in a large non-stick frying pan. Add the onion and pepper and fry for around 6–8 minutes, stirring frequently until softened. Add the garlic, fry for a further minute and then add in the spice mix. Stir for 2 minutes until the spices are aromatic. Add the chicken to the pan. Season with salt and pepper and add extra crushed dried chilies, if desired. Add a splash of water to the pan and cook over a medium heat for 4–5 minutes, stirring, until piping hot. Check seasoning and adjust as desired. For the fajitas, heat the oil in a large non-stick frying pan. Add the onion and pepper and fry for around 6–8 minutes, stirring frequently until softened. Add the garlic, fry for a further minute and then add in the spice mix. Stir for 2 minutes until the spices are aromatic. Add the chicken to the pan. Season with salt and pepper and add extra crushed dried chilies, if desired. Add a splash of water to the pan and cook over a medium heat for 4–5 minutes, stirring, until piping hot. Check seasoning and adjust as desired. Meanwhile, bring a large saucepan of water to the boil and cook the corn on the cobs for 4–6 minutes until tender. Remove from the pan, drain and, once cool enough to handle, carefully cut each in half to make 4 small cobs. Mix the soured cream with the lime zest in a small bowl. Meanwhile, bring a large saucepan of water to the boil and cook the corn on the cobs for 4–6 minutes until tender. Remove from the pan, drain and, once cool enough to handle, carefully cut each in half to make 4 small cobs. Mix the soured cream with the lime zest in a small bowl. To serve, heat the tortillas in the microwave (according to packet instructions) or in a hot dry frying pan. Serve the chicken mixture in the wraps with the guacamole, soured cream and grated cheese. Serve the corn on the cobs and lime wedges alongside. To serve, heat the tortillas in the microwave (according to packet instructions) or in a hot dry frying pan. Serve the chicken mixture in the wraps with the guacamole, soured cream and grated cheese. Serve the corn on the cobs and lime wedges alongside. Recipe tips If you are a bit short of leftover chicken, bulk out the recipe with roasted sliced pepper served alongside. | {
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"content": "An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_fajitas_92340_16x9.jpg Chicken fajitas are easy to throw together at the end of a busy day, but this recipe is good enough to serve to friends too, thanks to homemade guacamole and a spice mix. Use any leftover cooked chicken, but roasted is best. ½ tsp ground cumin½ tsp ground corianderpinch cayenne pepper½ tsp dried thymepinch crushed chillies, plus extra to taste½ tsp paprika1 dried bay leaf, crushedfreshly ground black pepper ½ tsp ground cumin ½ tsp ground coriander pinch cayenne pepper ½ tsp dried thyme pinch crushed chillies, plus extra to taste ½ tsp paprika 1 dried bay leaf, crushed freshly ground black pepper 1 large ripe avocado, halved and stoned½ lime, juice onlyfew sprigs fresh coriander, leaves and stalks chopped1 small mild chilli, finely chopped (and deseeded, optional)salt 1 large ripe avocado, halved and stoned ½ lime, juice only few sprigs fresh coriander, leaves and stalks chopped 1 small mild chilli, finely chopped (and deseeded, optional) salt 2–3 tbsp vegetable oil1 brown onion, sliced1 red pepper, deseeded and sliced2 garlic cloves, crushed300g/10½oz leftover roasted chicken (white and brown meat), shredded into bite-sized piecessalt and freshly ground black pepper 2–3 tbsp vegetable oil 1 brown onion, sliced 1 red pepper, deseeded and sliced 2 garlic cloves, crushed 300g/10½oz leftover roasted chicken (white and brown meat), shredded into bite-sized pieces salt and freshly ground black pepper 2 corn on the cobs100ml/3½fl oz soured cream½ lime, zest only4 large tortilla wraps 100g/3½oz cheddar, grated1 lime, cut into quarters 2 corn on the cobs 100ml/3½fl oz soured cream ½ lime, zest only 4 large tortilla wraps 100g/3½oz cheddar, grated 1 lime, cut into quarters Method For the spice mix, combine all of the spices and the crushed bay leaf in a bowl, season with pepper and set aside.For the guacamole, place the avocado flesh in a bowl along with the lime juice. Add the coriander, chilli and a pinch of salt. Roughly mash together using a fork until combined. For the fajitas, heat the oil in a large non-stick frying pan. Add the onion and pepper and fry for around 6–8 minutes, stirring frequently until softened. Add the garlic, fry for a further minute and then add in the spice mix. Stir for 2 minutes until the spices are aromatic. Add the chicken to the pan. Season with salt and pepper and add extra crushed dried chilies, if desired. Add a splash of water to the pan and cook over a medium heat for 4–5 minutes, stirring, until piping hot. Check seasoning and adjust as desired. Meanwhile, bring a large saucepan of water to the boil and cook the corn on the cobs for 4–6 minutes until tender. Remove from the pan, drain and, once cool enough to handle, carefully cut each in half to make 4 small cobs. Mix the soured cream with the lime zest in a small bowl.To serve, heat the tortillas in the microwave (according to packet instructions) or in a hot dry frying pan. Serve the chicken mixture in the wraps with the guacamole, soured cream and grated cheese. Serve the corn on the cobs and lime wedges alongside. For the spice mix, combine all of the spices and the crushed bay leaf in a bowl, season with pepper and set aside. For the spice mix, combine all of the spices and the crushed bay leaf in a bowl, season with pepper and set aside. For the guacamole, place the avocado flesh in a bowl along with the lime juice. Add the coriander, chilli and a pinch of salt. Roughly mash together using a fork until combined. For the guacamole, place the avocado flesh in a bowl along with the lime juice. Add the coriander, chilli and a pinch of salt. Roughly mash together using a fork until combined. For the fajitas, heat the oil in a large non-stick frying pan. Add the onion and pepper and fry for around 6–8 minutes, stirring frequently until softened. Add the garlic, fry for a further minute and then add in the spice mix. Stir for 2 minutes until the spices are aromatic. Add the chicken to the pan. Season with salt and pepper and add extra crushed dried chilies, if desired. Add a splash of water to the pan and cook over a medium heat for 4–5 minutes, stirring, until piping hot. Check seasoning and adjust as desired. For the fajitas, heat the oil in a large non-stick frying pan. Add the onion and pepper and fry for around 6–8 minutes, stirring frequently until softened. Add the garlic, fry for a further minute and then add in the spice mix. Stir for 2 minutes until the spices are aromatic. Add the chicken to the pan. Season with salt and pepper and add extra crushed dried chilies, if desired. Add a splash of water to the pan and cook over a medium heat for 4–5 minutes, stirring, until piping hot. Check seasoning and adjust as desired. Meanwhile, bring a large saucepan of water to the boil and cook the corn on the cobs for 4–6 minutes until tender. Remove from the pan, drain and, once cool enough to handle, carefully cut each in half to make 4 small cobs. Mix the soured cream with the lime zest in a small bowl. Meanwhile, bring a large saucepan of water to the boil and cook the corn on the cobs for 4–6 minutes until tender. Remove from the pan, drain and, once cool enough to handle, carefully cut each in half to make 4 small cobs. Mix the soured cream with the lime zest in a small bowl. To serve, heat the tortillas in the microwave (according to packet instructions) or in a hot dry frying pan. Serve the chicken mixture in the wraps with the guacamole, soured cream and grated cheese. Serve the corn on the cobs and lime wedges alongside. To serve, heat the tortillas in the microwave (according to packet instructions) or in a hot dry frying pan. Serve the chicken mixture in the wraps with the guacamole, soured cream and grated cheese. Serve the corn on the cobs and lime wedges alongside. Recipe tips If you are a bit short of leftover chicken, bulk out the recipe with roasted sliced pepper served alongside."
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} | 0cb1272333e5ec6a963ad3703357f19b39eff81a088b08746c8eaa76eb9644a7 | Chicken and sweetcorn recipe
An average of 4.6 out of 5 stars from 5 ratings Chicken served with a sweetcorn sauce and garnished with girolle and trompette mushrooms. 3 tbsp vegetable oil1 chicken crown¼ bunch chives, snipped, to serve1 tbsp coriander seeds, crushed, to servemashed potatoes, to serve (optional) 3 tbsp vegetable oil 1 chicken crown ¼ bunch chives, snipped, to serve 1 tbsp coriander seeds, crushed, to serve mashed potatoes, to serve (optional) 3 corncobspinch saffron30g/1oz butter1 banana shallot, diced2 garlic cloves, chopped200ml/7fl oz chicken stock 100ml/3½fl oz double cream1 tsp sugarsalt 3 corncobs pinch saffron 30g/1oz butter 1 banana shallot, diced 2 garlic cloves, chopped 200ml/7fl oz chicken stock 100ml/3½fl oz double cream 1 tsp sugar salt 100g/3½oz sugar100ml/3½fl oz white wine vinegar100ml/3½fl oz chicken stock 2 tbsp Irish whiskey 100g/3½oz sugar 100ml/3½fl oz white wine vinegar 100ml/3½fl oz chicken stock 2 tbsp Irish whiskey 50g/1¾oz butter50g/1¾oz girolle mushrooms50g/1¾oz trompette mushrooms1 garlic clove, chopped5 tarragon stalks, chopped60g/2¼oz baby spinachsalt 50g/1¾oz butter 50g/1¾oz girolle mushrooms 50g/1¾oz trompette mushrooms 1 garlic clove, chopped 5 tarragon stalks, chopped 60g/2¼oz baby spinach salt Method To make the chicken preheat the oven to 180C/160C Fan/Gas 4. Place the crown in a roasting tray and cook for 20–30 minutes.Heat a pan and add the cooking oil, followed by the cooked chicken, one breast down. Colour until brown then do the next breast.Meanwhile, to make the sauce, bring a large saucepan of water to the boil. Add the corncobs, saffron and a pinch of salt and cook until the kernels are tender. Heat the butter in a frying pan and sweat the shallot and garlic until softened. Slice the corn off the cobs (set aside a quarter of the corn for the garnish) and add the corn to the shallot mixture. Add the stock and cream, bring to the boil and then transfew to a food processor and purée. Keep warm. To make the glaze, heat the sugar in a saucepan until it dissolves and turns into a caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the vinegar and stock, bring to the boil and then add the whiskey. To make the garnish, heat the butter in a frying pan and sweat the mushrooms and garlic until cooked. Add the tarragon, spinach and remaining corn. Season with salt.To serve, take the chicken breasts off the bone, coat in the glaze and sprinkle with the chives, coriander seeds, corn and mushrooms. Pile the mushrooms and spinach under the breast and serve with the sauce in a jug on the side, alongside mashed potatoes, if preferred. To make the chicken preheat the oven to 180C/160C Fan/Gas 4. Place the crown in a roasting tray and cook for 20–30 minutes. To make the chicken preheat the oven to 180C/160C Fan/Gas 4. Place the crown in a roasting tray and cook for 20–30 minutes. Heat a pan and add the cooking oil, followed by the cooked chicken, one breast down. Colour until brown then do the next breast. Heat a pan and add the cooking oil, followed by the cooked chicken, one breast down. Colour until brown then do the next breast. Meanwhile, to make the sauce, bring a large saucepan of water to the boil. Add the corncobs, saffron and a pinch of salt and cook until the kernels are tender. Heat the butter in a frying pan and sweat the shallot and garlic until softened. Slice the corn off the cobs (set aside a quarter of the corn for the garnish) and add the corn to the shallot mixture. Add the stock and cream, bring to the boil and then transfew to a food processor and purée. Keep warm. Meanwhile, to make the sauce, bring a large saucepan of water to the boil. Add the corncobs, saffron and a pinch of salt and cook until the kernels are tender. Heat the butter in a frying pan and sweat the shallot and garlic until softened. Slice the corn off the cobs (set aside a quarter of the corn for the garnish) and add the corn to the shallot mixture. Add the stock and cream, bring to the boil and then transfew to a food processor and purée. Keep warm. To make the glaze, heat the sugar in a saucepan until it dissolves and turns into a caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the vinegar and stock, bring to the boil and then add the whiskey. To make the glaze, heat the sugar in a saucepan until it dissolves and turns into a caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the vinegar and stock, bring to the boil and then add the whiskey. To make the garnish, heat the butter in a frying pan and sweat the mushrooms and garlic until cooked. Add the tarragon, spinach and remaining corn. Season with salt. To make the garnish, heat the butter in a frying pan and sweat the mushrooms and garlic until cooked. Add the tarragon, spinach and remaining corn. Season with salt. To serve, take the chicken breasts off the bone, coat in the glaze and sprinkle with the chives, coriander seeds, corn and mushrooms. Pile the mushrooms and spinach under the breast and serve with the sauce in a jug on the side, alongside mashed potatoes, if preferred. To serve, take the chicken breasts off the bone, coat in the glaze and sprinkle with the chives, coriander seeds, corn and mushrooms. Pile the mushrooms and spinach under the breast and serve with the sauce in a jug on the side, alongside mashed potatoes, if preferred. | {
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"title": "Chicken and sweetcorn recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings Chicken served with a sweetcorn sauce and garnished with girolle and trompette mushrooms. 3 tbsp vegetable oil1 chicken crown¼ bunch chives, snipped, to serve1 tbsp coriander seeds, crushed, to servemashed potatoes, to serve (optional) 3 tbsp vegetable oil 1 chicken crown ¼ bunch chives, snipped, to serve 1 tbsp coriander seeds, crushed, to serve mashed potatoes, to serve (optional) 3 corncobspinch saffron30g/1oz butter1 banana shallot, diced2 garlic cloves, chopped200ml/7fl oz chicken stock 100ml/3½fl oz double cream1 tsp sugarsalt 3 corncobs pinch saffron 30g/1oz butter 1 banana shallot, diced 2 garlic cloves, chopped 200ml/7fl oz chicken stock 100ml/3½fl oz double cream 1 tsp sugar salt 100g/3½oz sugar100ml/3½fl oz white wine vinegar100ml/3½fl oz chicken stock 2 tbsp Irish whiskey 100g/3½oz sugar 100ml/3½fl oz white wine vinegar 100ml/3½fl oz chicken stock 2 tbsp Irish whiskey 50g/1¾oz butter50g/1¾oz girolle mushrooms50g/1¾oz trompette mushrooms1 garlic clove, chopped5 tarragon stalks, chopped60g/2¼oz baby spinachsalt 50g/1¾oz butter 50g/1¾oz girolle mushrooms 50g/1¾oz trompette mushrooms 1 garlic clove, chopped 5 tarragon stalks, chopped 60g/2¼oz baby spinach salt Method To make the chicken preheat the oven to 180C/160C Fan/Gas 4. Place the crown in a roasting tray and cook for 20–30 minutes.Heat a pan and add the cooking oil, followed by the cooked chicken, one breast down. Colour until brown then do the next breast.Meanwhile, to make the sauce, bring a large saucepan of water to the boil. Add the corncobs, saffron and a pinch of salt and cook until the kernels are tender. Heat the butter in a frying pan and sweat the shallot and garlic until softened. Slice the corn off the cobs (set aside a quarter of the corn for the garnish) and add the corn to the shallot mixture. Add the stock and cream, bring to the boil and then transfew to a food processor and purée. Keep warm. To make the glaze, heat the sugar in a saucepan until it dissolves and turns into a caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the vinegar and stock, bring to the boil and then add the whiskey. To make the garnish, heat the butter in a frying pan and sweat the mushrooms and garlic until cooked. Add the tarragon, spinach and remaining corn. Season with salt.To serve, take the chicken breasts off the bone, coat in the glaze and sprinkle with the chives, coriander seeds, corn and mushrooms. Pile the mushrooms and spinach under the breast and serve with the sauce in a jug on the side, alongside mashed potatoes, if preferred. To make the chicken preheat the oven to 180C/160C Fan/Gas 4. Place the crown in a roasting tray and cook for 20–30 minutes. To make the chicken preheat the oven to 180C/160C Fan/Gas 4. Place the crown in a roasting tray and cook for 20–30 minutes. Heat a pan and add the cooking oil, followed by the cooked chicken, one breast down. Colour until brown then do the next breast. Heat a pan and add the cooking oil, followed by the cooked chicken, one breast down. Colour until brown then do the next breast. Meanwhile, to make the sauce, bring a large saucepan of water to the boil. Add the corncobs, saffron and a pinch of salt and cook until the kernels are tender. Heat the butter in a frying pan and sweat the shallot and garlic until softened. Slice the corn off the cobs (set aside a quarter of the corn for the garnish) and add the corn to the shallot mixture. Add the stock and cream, bring to the boil and then transfew to a food processor and purée. Keep warm. Meanwhile, to make the sauce, bring a large saucepan of water to the boil. Add the corncobs, saffron and a pinch of salt and cook until the kernels are tender. Heat the butter in a frying pan and sweat the shallot and garlic until softened. Slice the corn off the cobs (set aside a quarter of the corn for the garnish) and add the corn to the shallot mixture. Add the stock and cream, bring to the boil and then transfew to a food processor and purée. Keep warm. To make the glaze, heat the sugar in a saucepan until it dissolves and turns into a caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the vinegar and stock, bring to the boil and then add the whiskey. To make the glaze, heat the sugar in a saucepan until it dissolves and turns into a caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the vinegar and stock, bring to the boil and then add the whiskey. To make the garnish, heat the butter in a frying pan and sweat the mushrooms and garlic until cooked. Add the tarragon, spinach and remaining corn. Season with salt. To make the garnish, heat the butter in a frying pan and sweat the mushrooms and garlic until cooked. Add the tarragon, spinach and remaining corn. Season with salt. To serve, take the chicken breasts off the bone, coat in the glaze and sprinkle with the chives, coriander seeds, corn and mushrooms. Pile the mushrooms and spinach under the breast and serve with the sauce in a jug on the side, alongside mashed potatoes, if preferred. To serve, take the chicken breasts off the bone, coat in the glaze and sprinkle with the chives, coriander seeds, corn and mushrooms. Pile the mushrooms and spinach under the breast and serve with the sauce in a jug on the side, alongside mashed potatoes, if preferred."
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} | 952400a64c5ab5ce3393a10155db186c2c9c793bc7bb704a7f4e3e9c26b8c4c6 | Charred corn recipe
An average of 0.0 out of 5 stars from 0 ratings A delicious corn side dish that makes the perfect accompaniment for the vibrant green paneer wraps with chickpea and mango salad. 4 whole (or 8 halves) frozen corn on the cobs50g/1¾oz unsalted butter1 heaped tbsp gluten-free mango chutney1 red chilli, finely chopped1 lime, zest and juice1 tsp chaat masala (optional)2 spring onions, green tips only, thinly sliced into roundshandful fresh coriander, finely choppedsalt 4 whole (or 8 halves) frozen corn on the cobs 50g/1¾oz unsalted butter 1 heaped tbsp gluten-free mango chutney 1 red chilli, finely chopped 1 lime, zest and juice 1 tsp chaat masala (optional) 2 spring onions, green tips only, thinly sliced into rounds handful fresh coriander, finely chopped salt Method To make the charred corn, cook the corn on the cob according to the packet instructions – this usually involves boiling for about 8 minutes from frozen.Drain the corn and allow to steam dry for a few minutes. Melt the butter in a saucepan and add the mango chutney, chilli and lime zest. Remove from the heat.Turn a gas hob on to full flame and carefully grab a corn cob with some flameproof tongs. Hold the cob in the naked flame, rotating slightly to ensure that all sides of the sweetcorn are charred. (If you don’t have a gas hob, you can do this under a hot grill or in griddle pan.)Brush the corn cobs with the mango chutney butter and sprinkle over the chaat masala (if using), spring onion and coriander. Season with a little salt and spritz with lime juice just before serving. To make the charred corn, cook the corn on the cob according to the packet instructions – this usually involves boiling for about 8 minutes from frozen. To make the charred corn, cook the corn on the cob according to the packet instructions – this usually involves boiling for about 8 minutes from frozen. Drain the corn and allow to steam dry for a few minutes. Melt the butter in a saucepan and add the mango chutney, chilli and lime zest. Remove from the heat. Drain the corn and allow to steam dry for a few minutes. Melt the butter in a saucepan and add the mango chutney, chilli and lime zest. Remove from the heat. Turn a gas hob on to full flame and carefully grab a corn cob with some flameproof tongs. Hold the cob in the naked flame, rotating slightly to ensure that all sides of the sweetcorn are charred. (If you don’t have a gas hob, you can do this under a hot grill or in griddle pan.) Turn a gas hob on to full flame and carefully grab a corn cob with some flameproof tongs. Hold the cob in the naked flame, rotating slightly to ensure that all sides of the sweetcorn are charred. (If you don’t have a gas hob, you can do this under a hot grill or in griddle pan.) Brush the corn cobs with the mango chutney butter and sprinkle over the chaat masala (if using), spring onion and coriander. Season with a little salt and spritz with lime juice just before serving. Brush the corn cobs with the mango chutney butter and sprinkle over the chaat masala (if using), spring onion and coriander. Season with a little salt and spritz with lime juice just before serving. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Charred corn recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A delicious corn side dish that makes the perfect accompaniment for the vibrant green paneer wraps with chickpea and mango salad. 4 whole (or 8 halves) frozen corn on the cobs50g/1¾oz unsalted butter1 heaped tbsp gluten-free mango chutney1 red chilli, finely chopped1 lime, zest and juice1 tsp chaat masala (optional)2 spring onions, green tips only, thinly sliced into roundshandful fresh coriander, finely choppedsalt 4 whole (or 8 halves) frozen corn on the cobs 50g/1¾oz unsalted butter 1 heaped tbsp gluten-free mango chutney 1 red chilli, finely chopped 1 lime, zest and juice 1 tsp chaat masala (optional) 2 spring onions, green tips only, thinly sliced into rounds handful fresh coriander, finely chopped salt Method To make the charred corn, cook the corn on the cob according to the packet instructions – this usually involves boiling for about 8 minutes from frozen.Drain the corn and allow to steam dry for a few minutes. Melt the butter in a saucepan and add the mango chutney, chilli and lime zest. Remove from the heat.Turn a gas hob on to full flame and carefully grab a corn cob with some flameproof tongs. Hold the cob in the naked flame, rotating slightly to ensure that all sides of the sweetcorn are charred. (If you don’t have a gas hob, you can do this under a hot grill or in griddle pan.)Brush the corn cobs with the mango chutney butter and sprinkle over the chaat masala (if using), spring onion and coriander. Season with a little salt and spritz with lime juice just before serving. To make the charred corn, cook the corn on the cob according to the packet instructions – this usually involves boiling for about 8 minutes from frozen. To make the charred corn, cook the corn on the cob according to the packet instructions – this usually involves boiling for about 8 minutes from frozen. Drain the corn and allow to steam dry for a few minutes. Melt the butter in a saucepan and add the mango chutney, chilli and lime zest. Remove from the heat. Drain the corn and allow to steam dry for a few minutes. Melt the butter in a saucepan and add the mango chutney, chilli and lime zest. Remove from the heat. Turn a gas hob on to full flame and carefully grab a corn cob with some flameproof tongs. Hold the cob in the naked flame, rotating slightly to ensure that all sides of the sweetcorn are charred. (If you don’t have a gas hob, you can do this under a hot grill or in griddle pan.) Turn a gas hob on to full flame and carefully grab a corn cob with some flameproof tongs. Hold the cob in the naked flame, rotating slightly to ensure that all sides of the sweetcorn are charred. (If you don’t have a gas hob, you can do this under a hot grill or in griddle pan.) Brush the corn cobs with the mango chutney butter and sprinkle over the chaat masala (if using), spring onion and coriander. Season with a little salt and spritz with lime juice just before serving. Brush the corn cobs with the mango chutney butter and sprinkle over the chaat masala (if using), spring onion and coriander. Season with a little salt and spritz with lime juice just before serving."
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} | bc4ae5b83056fb5ef6c1ae4ba365e83bf4c84b43b68312746723f61a2549d282 | Mexican-style chilli mushrooms recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexican_chilli_mushrooms_28333_16x9.jpg Try this quick vegan supper from Saturday Kitchen with chilli-spiced wild mushrooms, toasted veg and crispy tortillas. 1 sweetcorn on the cob4 tbsp vegetable oil1 flour tortilla, cut into strips 4 whole garlic cloves, peeled and left whole50g/1¾oz green beans, chopped 2 tbsp olive oil 6 guajillo chillies, re-hydrated, seeds and skin removed150ml/¼ pint white wine 500g/1lb 2oz mixed wild mushrooms, sliced2 limes, juice only salt and freshly ground black pepper 1 sweetcorn on the cob 4 tbsp vegetable oil 1 flour tortilla, cut into strips 4 whole garlic cloves, peeled and left whole 50g/1¾oz green beans, chopped 2 tbsp olive oil 6 guajillo chillies, re-hydrated, seeds and skin removed 150ml/¼ pint white wine 500g/1lb 2oz mixed wild mushrooms, sliced 2 limes, juice only salt and freshly ground black pepper 1 red chilli, sliced 1 tbsp coriander, chopped 1 red chilli, sliced 1 tbsp coriander, chopped Method Place the corn cob on a griddle pan and dry roast over a medium-high heat until the kernels are blistered, then set aside. Place a frying pan over a medium heat and add the vegetable oil. When hot, add the tortilla strips and fry until golden and crispy. Set aside.Place a clean, dry frying pan over a medium heat and dry roast the garlic to blacken on all sides. Remove from the pan and allow to cool before slicing thinly. Add the green beans to the pan and toast until just cooked. Cut the corn from the cob and mix with the beans. Remove from the pan. Set aside.Return the pan to a medium heat with the olive oil, then add the sliced garlic and fry until golden. Add the sliced chillies then the wine. Cook to reduce the liquid and add the mushrooms. Cook for a few minutes until the mushrooms are softened, then add the lime juice and season with salt and pepper.Stir in the corn and green beans and serve with the fried tortilla strips. Garnish with the red chilli and fresh coriander. Place the corn cob on a griddle pan and dry roast over a medium-high heat until the kernels are blistered, then set aside. Place the corn cob on a griddle pan and dry roast over a medium-high heat until the kernels are blistered, then set aside. Place a frying pan over a medium heat and add the vegetable oil. When hot, add the tortilla strips and fry until golden and crispy. Set aside. Place a frying pan over a medium heat and add the vegetable oil. When hot, add the tortilla strips and fry until golden and crispy. Set aside. Place a clean, dry frying pan over a medium heat and dry roast the garlic to blacken on all sides. Remove from the pan and allow to cool before slicing thinly. Place a clean, dry frying pan over a medium heat and dry roast the garlic to blacken on all sides. Remove from the pan and allow to cool before slicing thinly. Add the green beans to the pan and toast until just cooked. Cut the corn from the cob and mix with the beans. Remove from the pan. Set aside. Add the green beans to the pan and toast until just cooked. Cut the corn from the cob and mix with the beans. Remove from the pan. Set aside. Return the pan to a medium heat with the olive oil, then add the sliced garlic and fry until golden. Add the sliced chillies then the wine. Cook to reduce the liquid and add the mushrooms. Cook for a few minutes until the mushrooms are softened, then add the lime juice and season with salt and pepper. Return the pan to a medium heat with the olive oil, then add the sliced garlic and fry until golden. Add the sliced chillies then the wine. Cook to reduce the liquid and add the mushrooms. Cook for a few minutes until the mushrooms are softened, then add the lime juice and season with salt and pepper. Stir in the corn and green beans and serve with the fried tortilla strips. Garnish with the red chilli and fresh coriander. Stir in the corn and green beans and serve with the fried tortilla strips. Garnish with the red chilli and fresh coriander. | {
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"title": "Mexican-style chilli mushrooms 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/mexican_chilli_mushrooms_28333_16x9.jpg Try this quick vegan supper from Saturday Kitchen with chilli-spiced wild mushrooms, toasted veg and crispy tortillas. 1 sweetcorn on the cob4 tbsp vegetable oil1 flour tortilla, cut into strips 4 whole garlic cloves, peeled and left whole50g/1¾oz green beans, chopped 2 tbsp olive oil 6 guajillo chillies, re-hydrated, seeds and skin removed150ml/¼ pint white wine 500g/1lb 2oz mixed wild mushrooms, sliced2 limes, juice only salt and freshly ground black pepper 1 sweetcorn on the cob 4 tbsp vegetable oil 1 flour tortilla, cut into strips 4 whole garlic cloves, peeled and left whole 50g/1¾oz green beans, chopped 2 tbsp olive oil 6 guajillo chillies, re-hydrated, seeds and skin removed 150ml/¼ pint white wine 500g/1lb 2oz mixed wild mushrooms, sliced 2 limes, juice only salt and freshly ground black pepper 1 red chilli, sliced 1 tbsp coriander, chopped 1 red chilli, sliced 1 tbsp coriander, chopped Method Place the corn cob on a griddle pan and dry roast over a medium-high heat until the kernels are blistered, then set aside. Place a frying pan over a medium heat and add the vegetable oil. When hot, add the tortilla strips and fry until golden and crispy. Set aside.Place a clean, dry frying pan over a medium heat and dry roast the garlic to blacken on all sides. Remove from the pan and allow to cool before slicing thinly. Add the green beans to the pan and toast until just cooked. Cut the corn from the cob and mix with the beans. Remove from the pan. Set aside.Return the pan to a medium heat with the olive oil, then add the sliced garlic and fry until golden. Add the sliced chillies then the wine. Cook to reduce the liquid and add the mushrooms. Cook for a few minutes until the mushrooms are softened, then add the lime juice and season with salt and pepper.Stir in the corn and green beans and serve with the fried tortilla strips. Garnish with the red chilli and fresh coriander. Place the corn cob on a griddle pan and dry roast over a medium-high heat until the kernels are blistered, then set aside. Place the corn cob on a griddle pan and dry roast over a medium-high heat until the kernels are blistered, then set aside. Place a frying pan over a medium heat and add the vegetable oil. When hot, add the tortilla strips and fry until golden and crispy. Set aside. Place a frying pan over a medium heat and add the vegetable oil. When hot, add the tortilla strips and fry until golden and crispy. Set aside. Place a clean, dry frying pan over a medium heat and dry roast the garlic to blacken on all sides. Remove from the pan and allow to cool before slicing thinly. Place a clean, dry frying pan over a medium heat and dry roast the garlic to blacken on all sides. Remove from the pan and allow to cool before slicing thinly. Add the green beans to the pan and toast until just cooked. Cut the corn from the cob and mix with the beans. Remove from the pan. Set aside. Add the green beans to the pan and toast until just cooked. Cut the corn from the cob and mix with the beans. Remove from the pan. Set aside. Return the pan to a medium heat with the olive oil, then add the sliced garlic and fry until golden. Add the sliced chillies then the wine. Cook to reduce the liquid and add the mushrooms. Cook for a few minutes until the mushrooms are softened, then add the lime juice and season with salt and pepper. Return the pan to a medium heat with the olive oil, then add the sliced garlic and fry until golden. Add the sliced chillies then the wine. Cook to reduce the liquid and add the mushrooms. Cook for a few minutes until the mushrooms are softened, then add the lime juice and season with salt and pepper. Stir in the corn and green beans and serve with the fried tortilla strips. Garnish with the red chilli and fresh coriander. Stir in the corn and green beans and serve with the fried tortilla strips. Garnish with the red chilli and fresh coriander."
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} | fa0f85be84719bf2d9e4f2e23e98089f853cf109043e4380d582c00912b48c15 | Cajun seafood boil recipe
An average of 4.7 out of 5 stars from 3 ratings This seafood and vegetable dish is cooked in a Cajun-style broth for a spicy, satisfying dinner that is perfect comfort food. ¾ tbsp salt1 tbsp celery seeds2 tbsp sweet smoked paprika1 tsp mustard powder1 tsp ground ginger5 bay leaves, crushed to a powder½ tsp freshly ground black pepper1 tsp crushed red pepper flakes½ tsp ground nutmeg½ tsp ground mace½ tsp ground cardamom½ tsp ground allspice½ tsp ground cinnamon ¾ tbsp salt 1 tbsp celery seeds 2 tbsp sweet smoked paprika 1 tsp mustard powder 1 tsp ground ginger 5 bay leaves, crushed to a powder ½ tsp freshly ground black pepper 1 tsp crushed red pepper flakes ½ tsp ground nutmeg ½ tsp ground mace ½ tsp ground cardamom ½ tsp ground allspice ½ tsp ground cinnamon 1 tbsp vegetable oil320g/10½oz cooked smoked sausage, cut into 2cm/1in slices4 garlic cloves, minced100g/3½oz seasoning mix (above)1.5 litres/2¾ pt low-sodium chicken stock250ml/9fl oz lager (nothing too hoppy)2 fresh bay leaves2 corncobs, cut into 5cm/2in rings400g/14oz red potatoes, halved 360g/12oz cooked snow crab legs1kg/2lb 4oz raw jumbo prawns, peeled3 tbsp melted buttersea salt flakes and cracked black pepperhandful chopped fresh parsley, to garnishlemon wedges, to servehot sauce, to serve 1 tbsp vegetable oil 320g/10½oz cooked smoked sausage, cut into 2cm/1in slices 4 garlic cloves, minced 100g/3½oz seasoning mix (above) 1.5 litres/2¾ pt low-sodium chicken stock 250ml/9fl oz lager (nothing too hoppy) 2 fresh bay leaves 2 corncobs, cut into 5cm/2in rings 400g/14oz red potatoes, halved 360g/12oz cooked snow crab legs 1kg/2lb 4oz raw jumbo prawns, peeled 3 tbsp melted butter sea salt flakes and cracked black pepper handful chopped fresh parsley, to garnish lemon wedges, to serve hot sauce, to serve Method To make the seasoning mix, blend all of the ingredients in a spice or coffee grinder to a powder. Set aside. To make the Cajun seafood boil, heat the oil in a deep saucepan or casserole over a medium-high heat. Add the sausage pieces and cook until browned. Turn down the heat, add the garlic and cook for a few seconds, then stir in the seasoning mix. Stir in the stock, 150ml/5fl oz water, lager and bay leaves. Bring to the boil and add the corn and potatoes. Reduce the heat to a steady simmer and cook, uncovered, for 20 minutes, or until the potatoes are tender and the corn is cooked. Add the crab legs and prawns and continue to cook for about 3 minutes or until the prawns turn pink and both are cooked through. Remove from the heat and strain the mixture, reserving 3 ladles of the cooking liquid. Transfer the strained seafood and vegetables to a large serving dish that is about 40x27cm/16x10¼in. In a jug, whisk the melted butter into the reserved cooking liquid. Pour the butter mixture over the seafood. Season with sea salt flakes and cracked black pepper. Garnish with the parsley. Serve with the lemon wedges and hot sauce on the side. To make the seasoning mix, blend all of the ingredients in a spice or coffee grinder to a powder. Set aside. To make the seasoning mix, blend all of the ingredients in a spice or coffee grinder to a powder. Set aside. To make the Cajun seafood boil, heat the oil in a deep saucepan or casserole over a medium-high heat. Add the sausage pieces and cook until browned. Turn down the heat, add the garlic and cook for a few seconds, then stir in the seasoning mix. Stir in the stock, 150ml/5fl oz water, lager and bay leaves. Bring to the boil and add the corn and potatoes. Reduce the heat to a steady simmer and cook, uncovered, for 20 minutes, or until the potatoes are tender and the corn is cooked. Add the crab legs and prawns and continue to cook for about 3 minutes or until the prawns turn pink and both are cooked through. Remove from the heat and strain the mixture, reserving 3 ladles of the cooking liquid. Transfer the strained seafood and vegetables to a large serving dish that is about 40x27cm/16x10¼in. To make the Cajun seafood boil, heat the oil in a deep saucepan or casserole over a medium-high heat. Add the sausage pieces and cook until browned. Turn down the heat, add the garlic and cook for a few seconds, then stir in the seasoning mix. Stir in the stock, 150ml/5fl oz water, lager and bay leaves. Bring to the boil and add the corn and potatoes. Reduce the heat to a steady simmer and cook, uncovered, for 20 minutes, or until the potatoes are tender and the corn is cooked. Add the crab legs and prawns and continue to cook for about 3 minutes or until the prawns turn pink and both are cooked through. Remove from the heat and strain the mixture, reserving 3 ladles of the cooking liquid. Transfer the strained seafood and vegetables to a large serving dish that is about 40x27cm/16x10¼in. In a jug, whisk the melted butter into the reserved cooking liquid. Pour the butter mixture over the seafood. Season with sea salt flakes and cracked black pepper. Garnish with the parsley. Serve with the lemon wedges and hot sauce on the side. In a jug, whisk the melted butter into the reserved cooking liquid. Pour the butter mixture over the seafood. Season with sea salt flakes and cracked black pepper. Garnish with the parsley. Serve with the lemon wedges and hot sauce on the side. | {
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"title": "Cajun seafood boil recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings This seafood and vegetable dish is cooked in a Cajun-style broth for a spicy, satisfying dinner that is perfect comfort food. ¾ tbsp salt1 tbsp celery seeds2 tbsp sweet smoked paprika1 tsp mustard powder1 tsp ground ginger5 bay leaves, crushed to a powder½ tsp freshly ground black pepper1 tsp crushed red pepper flakes½ tsp ground nutmeg½ tsp ground mace½ tsp ground cardamom½ tsp ground allspice½ tsp ground cinnamon ¾ tbsp salt 1 tbsp celery seeds 2 tbsp sweet smoked paprika 1 tsp mustard powder 1 tsp ground ginger 5 bay leaves, crushed to a powder ½ tsp freshly ground black pepper 1 tsp crushed red pepper flakes ½ tsp ground nutmeg ½ tsp ground mace ½ tsp ground cardamom ½ tsp ground allspice ½ tsp ground cinnamon 1 tbsp vegetable oil320g/10½oz cooked smoked sausage, cut into 2cm/1in slices4 garlic cloves, minced100g/3½oz seasoning mix (above)1.5 litres/2¾ pt low-sodium chicken stock250ml/9fl oz lager (nothing too hoppy)2 fresh bay leaves2 corncobs, cut into 5cm/2in rings400g/14oz red potatoes, halved 360g/12oz cooked snow crab legs1kg/2lb 4oz raw jumbo prawns, peeled3 tbsp melted buttersea salt flakes and cracked black pepperhandful chopped fresh parsley, to garnishlemon wedges, to servehot sauce, to serve 1 tbsp vegetable oil 320g/10½oz cooked smoked sausage, cut into 2cm/1in slices 4 garlic cloves, minced 100g/3½oz seasoning mix (above) 1.5 litres/2¾ pt low-sodium chicken stock 250ml/9fl oz lager (nothing too hoppy) 2 fresh bay leaves 2 corncobs, cut into 5cm/2in rings 400g/14oz red potatoes, halved 360g/12oz cooked snow crab legs 1kg/2lb 4oz raw jumbo prawns, peeled 3 tbsp melted butter sea salt flakes and cracked black pepper handful chopped fresh parsley, to garnish lemon wedges, to serve hot sauce, to serve Method To make the seasoning mix, blend all of the ingredients in a spice or coffee grinder to a powder. Set aside. To make the Cajun seafood boil, heat the oil in a deep saucepan or casserole over a medium-high heat. Add the sausage pieces and cook until browned. Turn down the heat, add the garlic and cook for a few seconds, then stir in the seasoning mix. Stir in the stock, 150ml/5fl oz water, lager and bay leaves. Bring to the boil and add the corn and potatoes. Reduce the heat to a steady simmer and cook, uncovered, for 20 minutes, or until the potatoes are tender and the corn is cooked. Add the crab legs and prawns and continue to cook for about 3 minutes or until the prawns turn pink and both are cooked through. Remove from the heat and strain the mixture, reserving 3 ladles of the cooking liquid. Transfer the strained seafood and vegetables to a large serving dish that is about 40x27cm/16x10¼in. In a jug, whisk the melted butter into the reserved cooking liquid. Pour the butter mixture over the seafood. Season with sea salt flakes and cracked black pepper. Garnish with the parsley. Serve with the lemon wedges and hot sauce on the side. To make the seasoning mix, blend all of the ingredients in a spice or coffee grinder to a powder. Set aside. To make the seasoning mix, blend all of the ingredients in a spice or coffee grinder to a powder. Set aside. To make the Cajun seafood boil, heat the oil in a deep saucepan or casserole over a medium-high heat. Add the sausage pieces and cook until browned. Turn down the heat, add the garlic and cook for a few seconds, then stir in the seasoning mix. Stir in the stock, 150ml/5fl oz water, lager and bay leaves. Bring to the boil and add the corn and potatoes. Reduce the heat to a steady simmer and cook, uncovered, for 20 minutes, or until the potatoes are tender and the corn is cooked. Add the crab legs and prawns and continue to cook for about 3 minutes or until the prawns turn pink and both are cooked through. Remove from the heat and strain the mixture, reserving 3 ladles of the cooking liquid. Transfer the strained seafood and vegetables to a large serving dish that is about 40x27cm/16x10¼in. To make the Cajun seafood boil, heat the oil in a deep saucepan or casserole over a medium-high heat. Add the sausage pieces and cook until browned. Turn down the heat, add the garlic and cook for a few seconds, then stir in the seasoning mix. Stir in the stock, 150ml/5fl oz water, lager and bay leaves. Bring to the boil and add the corn and potatoes. Reduce the heat to a steady simmer and cook, uncovered, for 20 minutes, or until the potatoes are tender and the corn is cooked. Add the crab legs and prawns and continue to cook for about 3 minutes or until the prawns turn pink and both are cooked through. Remove from the heat and strain the mixture, reserving 3 ladles of the cooking liquid. Transfer the strained seafood and vegetables to a large serving dish that is about 40x27cm/16x10¼in. In a jug, whisk the melted butter into the reserved cooking liquid. Pour the butter mixture over the seafood. Season with sea salt flakes and cracked black pepper. Garnish with the parsley. Serve with the lemon wedges and hot sauce on the side. In a jug, whisk the melted butter into the reserved cooking liquid. Pour the butter mixture over the seafood. Season with sea salt flakes and cracked black pepper. Garnish with the parsley. Serve with the lemon wedges and hot sauce on the side."
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} | 37408c697cbab60cfb8b92d72867e89ab8fab2c6e822df69e16ae808cbd1d361 | Barley stew recipe
Carrot, cumin and barley summer stew An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_cumin_and_barley_69308_16x9.jpg For many years I’ve had a deep longing to create a form of risotto using barley, but as the Italians might tell me off, I decided to play safe and call this a stew. The spices add complex notes, but the heat should be gentle. The dish is wholesome, satisfying and healthy yet luxuriously creamy and a fantastic showcase for the big flavour of my favourite Early Nantes carrots. Each serving provides 351kcal, 7g protein, 51g carbohydrates (of which 18g sugars), 12g fat (of which 1g saturates), 7g fibre and 0.8g salt. 500ml/18fl oz carrot juice large pinch of sea salt 1 tsp ground cumin 6 carrots (ideally Early Nantes), skin on, scrubbed, halved lengthways then cut into 1cm/½in slices at an angle 500ml/18fl oz carrot juice large pinch of sea salt 1 tsp ground cumin 6 carrots (ideally Early Nantes), skin on, scrubbed, halved lengthways then cut into 1cm/½in slices at an angle 2 tbsp rapeseed oil 80g/2¾oz white onion (about ½ a medium onion), chopped 2 Pasilla Bajio chillies, deseeded and finely chopped 150g/5½oz pearl barley 1 tsp ground cumin 1 corn cob, cooked in boiling water for 20 minutes, covered 4 rainbow chard leaves, rolled and chopped; stems cut into 3cm/1¼in pieces 3 spring onions, finely sliced small bunch coriander, chopped ½ lemon, juice only salt and freshly ground black pepper 2 tbsp rapeseed oil 80g/2¾oz white onion (about ½ a medium onion), chopped 2 Pasilla Bajio chillies, deseeded and finely chopped 150g/5½oz pearl barley 1 tsp ground cumin 1 corn cob, cooked in boiling water for 20 minutes, covered 4 rainbow chard leaves, rolled and chopped; stems cut into 3cm/1¼in pieces 3 spring onions, finely sliced small bunch coriander, chopped ½ lemon, juice only salt and freshly ground black pepper 1½ tbsp rapeseed oil micro coriander (optional) 1½ tbsp rapeseed oil micro coriander (optional) Method For the carrots, in a large saucepan over a medium heat, bring the carrot juice and 100ml/3½fl oz water to the boil, then add the salt and cumin. Add the carrots and simmer gently for 10 minutes, or until they are cooked through. Remove from the heat, remove the carrots and reserve the cooking liquor. For the barley, in a medium, lidded saucepan over a medium heat, heat the oil and gently fry the onions and chillies for 5 minutes, covered with a lid, until softened. Stir in the barley and cumin and continue to fry for a minute. Add 500ml/18fl oz of the carrot cooking liquor to the pan. Bring to a gentle simmer, then cover with the lid and cook for 50–55 minutes, stirring from time to time, until the barley swells and is firm with a good bite. Check the texture, taste and season with salt and pepper. Cook for a few minutes more, if necessary. Set aside in the pan. To finish the barley risotto, using a long knife, carefully cut the kernels off the corn cob by running a knife along the central core. Keep 4 of the biggest lengths intact to use as garnish. Set these aside then release the kernels from the rest. Add the chard stems and leaves, spring onions and loose corn kernels to the barley pan and stir. Place the pan back on a medium heat and cook for 12 minutes. Add the coriander and cook for a further minute until wilted. Finally, taste and adjust the seasoning if required, then add the lemon juice to sharpen the flavour. To finish, in a frying pan over a medium heat, fry the cooked carrot pieces in the rapeseed oil for 6–7 minutes, until caramelised. Add the reserved pieces of sliced corn to the pan and cook for 3 minutes, or until they begin to brown. To serve, remove the caramelised carrots, add them to the barley risotto and divide the risotto evenly between four plates. Finish with a length of sliced corn and micro coriander, if using. Serve immediately. For the carrots, in a large saucepan over a medium heat, bring the carrot juice and 100ml/3½fl oz water to the boil, then add the salt and cumin. Add the carrots and simmer gently for 10 minutes, or until they are cooked through. Remove from the heat, remove the carrots and reserve the cooking liquor. For the carrots, in a large saucepan over a medium heat, bring the carrot juice and 100ml/3½fl oz water to the boil, then add the salt and cumin. Add the carrots and simmer gently for 10 minutes, or until they are cooked through. Remove from the heat, remove the carrots and reserve the cooking liquor. For the barley, in a medium, lidded saucepan over a medium heat, heat the oil and gently fry the onions and chillies for 5 minutes, covered with a lid, until softened. Stir in the barley and cumin and continue to fry for a minute. Add 500ml/18fl oz of the carrot cooking liquor to the pan. Bring to a gentle simmer, then cover with the lid and cook for 50–55 minutes, stirring from time to time, until the barley swells and is firm with a good bite. Check the texture, taste and season with salt and pepper. Cook for a few minutes more, if necessary. Set aside in the pan. For the barley, in a medium, lidded saucepan over a medium heat, heat the oil and gently fry the onions and chillies for 5 minutes, covered with a lid, until softened. Stir in the barley and cumin and continue to fry for a minute. Add 500ml/18fl oz of the carrot cooking liquor to the pan. Bring to a gentle simmer, then cover with the lid and cook for 50–55 minutes, stirring from time to time, until the barley swells and is firm with a good bite. Check the texture, taste and season with salt and pepper. Cook for a few minutes more, if necessary. Set aside in the pan. To finish the barley risotto, using a long knife, carefully cut the kernels off the corn cob by running a knife along the central core. Keep 4 of the biggest lengths intact to use as garnish. Set these aside then release the kernels from the rest. Add the chard stems and leaves, spring onions and loose corn kernels to the barley pan and stir. Place the pan back on a medium heat and cook for 12 minutes. Add the coriander and cook for a further minute until wilted. Finally, taste and adjust the seasoning if required, then add the lemon juice to sharpen the flavour. To finish the barley risotto, using a long knife, carefully cut the kernels off the corn cob by running a knife along the central core. Keep 4 of the biggest lengths intact to use as garnish. Set these aside then release the kernels from the rest. Add the chard stems and leaves, spring onions and loose corn kernels to the barley pan and stir. Place the pan back on a medium heat and cook for 12 minutes. Add the coriander and cook for a further minute until wilted. Finally, taste and adjust the seasoning if required, then add the lemon juice to sharpen the flavour. To finish, in a frying pan over a medium heat, fry the cooked carrot pieces in the rapeseed oil for 6–7 minutes, until caramelised. Add the reserved pieces of sliced corn to the pan and cook for 3 minutes, or until they begin to brown. To finish, in a frying pan over a medium heat, fry the cooked carrot pieces in the rapeseed oil for 6–7 minutes, until caramelised. Add the reserved pieces of sliced corn to the pan and cook for 3 minutes, or until they begin to brown. To serve, remove the caramelised carrots, add them to the barley risotto and divide the risotto evenly between four plates. Finish with a length of sliced corn and micro coriander, if using. Serve immediately. To serve, remove the caramelised carrots, add them to the barley risotto and divide the risotto evenly between four plates. Finish with a length of sliced corn and micro coriander, if using. Serve immediately. | {
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"content": "Carrot, cumin and barley summer stew An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_cumin_and_barley_69308_16x9.jpg For many years I’ve had a deep longing to create a form of risotto using barley, but as the Italians might tell me off, I decided to play safe and call this a stew. The spices add complex notes, but the heat should be gentle. The dish is wholesome, satisfying and healthy yet luxuriously creamy and a fantastic showcase for the big flavour of my favourite Early Nantes carrots. Each serving provides 351kcal, 7g protein, 51g carbohydrates (of which 18g sugars), 12g fat (of which 1g saturates), 7g fibre and 0.8g salt. 500ml/18fl oz carrot juice large pinch of sea salt 1 tsp ground cumin 6 carrots (ideally Early Nantes), skin on, scrubbed, halved lengthways then cut into 1cm/½in slices at an angle 500ml/18fl oz carrot juice large pinch of sea salt 1 tsp ground cumin 6 carrots (ideally Early Nantes), skin on, scrubbed, halved lengthways then cut into 1cm/½in slices at an angle 2 tbsp rapeseed oil 80g/2¾oz white onion (about ½ a medium onion), chopped 2 Pasilla Bajio chillies, deseeded and finely chopped 150g/5½oz pearl barley 1 tsp ground cumin 1 corn cob, cooked in boiling water for 20 minutes, covered 4 rainbow chard leaves, rolled and chopped; stems cut into 3cm/1¼in pieces 3 spring onions, finely sliced small bunch coriander, chopped ½ lemon, juice only salt and freshly ground black pepper 2 tbsp rapeseed oil 80g/2¾oz white onion (about ½ a medium onion), chopped 2 Pasilla Bajio chillies, deseeded and finely chopped 150g/5½oz pearl barley 1 tsp ground cumin 1 corn cob, cooked in boiling water for 20 minutes, covered 4 rainbow chard leaves, rolled and chopped; stems cut into 3cm/1¼in pieces 3 spring onions, finely sliced small bunch coriander, chopped ½ lemon, juice only salt and freshly ground black pepper 1½ tbsp rapeseed oil micro coriander (optional) 1½ tbsp rapeseed oil micro coriander (optional) Method For the carrots, in a large saucepan over a medium heat, bring the carrot juice and 100ml/3½fl oz water to the boil, then add the salt and cumin. Add the carrots and simmer gently for 10 minutes, or until they are cooked through. Remove from the heat, remove the carrots and reserve the cooking liquor. For the barley, in a medium, lidded saucepan over a medium heat, heat the oil and gently fry the onions and chillies for 5 minutes, covered with a lid, until softened. Stir in the barley and cumin and continue to fry for a minute. Add 500ml/18fl oz of the carrot cooking liquor to the pan. Bring to a gentle simmer, then cover with the lid and cook for 50–55 minutes, stirring from time to time, until the barley swells and is firm with a good bite. Check the texture, taste and season with salt and pepper. Cook for a few minutes more, if necessary. Set aside in the pan. To finish the barley risotto, using a long knife, carefully cut the kernels off the corn cob by running a knife along the central core. Keep 4 of the biggest lengths intact to use as garnish. Set these aside then release the kernels from the rest. Add the chard stems and leaves, spring onions and loose corn kernels to the barley pan and stir. Place the pan back on a medium heat and cook for 12 minutes. Add the coriander and cook for a further minute until wilted. Finally, taste and adjust the seasoning if required, then add the lemon juice to sharpen the flavour. To finish, in a frying pan over a medium heat, fry the cooked carrot pieces in the rapeseed oil for 6–7 minutes, until caramelised. Add the reserved pieces of sliced corn to the pan and cook for 3 minutes, or until they begin to brown. To serve, remove the caramelised carrots, add them to the barley risotto and divide the risotto evenly between four plates. Finish with a length of sliced corn and micro coriander, if using. Serve immediately. For the carrots, in a large saucepan over a medium heat, bring the carrot juice and 100ml/3½fl oz water to the boil, then add the salt and cumin. Add the carrots and simmer gently for 10 minutes, or until they are cooked through. Remove from the heat, remove the carrots and reserve the cooking liquor. For the carrots, in a large saucepan over a medium heat, bring the carrot juice and 100ml/3½fl oz water to the boil, then add the salt and cumin. Add the carrots and simmer gently for 10 minutes, or until they are cooked through. Remove from the heat, remove the carrots and reserve the cooking liquor. For the barley, in a medium, lidded saucepan over a medium heat, heat the oil and gently fry the onions and chillies for 5 minutes, covered with a lid, until softened. Stir in the barley and cumin and continue to fry for a minute. Add 500ml/18fl oz of the carrot cooking liquor to the pan. Bring to a gentle simmer, then cover with the lid and cook for 50–55 minutes, stirring from time to time, until the barley swells and is firm with a good bite. Check the texture, taste and season with salt and pepper. Cook for a few minutes more, if necessary. Set aside in the pan. For the barley, in a medium, lidded saucepan over a medium heat, heat the oil and gently fry the onions and chillies for 5 minutes, covered with a lid, until softened. Stir in the barley and cumin and continue to fry for a minute. Add 500ml/18fl oz of the carrot cooking liquor to the pan. Bring to a gentle simmer, then cover with the lid and cook for 50–55 minutes, stirring from time to time, until the barley swells and is firm with a good bite. Check the texture, taste and season with salt and pepper. Cook for a few minutes more, if necessary. Set aside in the pan. To finish the barley risotto, using a long knife, carefully cut the kernels off the corn cob by running a knife along the central core. Keep 4 of the biggest lengths intact to use as garnish. Set these aside then release the kernels from the rest. Add the chard stems and leaves, spring onions and loose corn kernels to the barley pan and stir. Place the pan back on a medium heat and cook for 12 minutes. Add the coriander and cook for a further minute until wilted. Finally, taste and adjust the seasoning if required, then add the lemon juice to sharpen the flavour. To finish the barley risotto, using a long knife, carefully cut the kernels off the corn cob by running a knife along the central core. Keep 4 of the biggest lengths intact to use as garnish. Set these aside then release the kernels from the rest. Add the chard stems and leaves, spring onions and loose corn kernels to the barley pan and stir. Place the pan back on a medium heat and cook for 12 minutes. Add the coriander and cook for a further minute until wilted. Finally, taste and adjust the seasoning if required, then add the lemon juice to sharpen the flavour. To finish, in a frying pan over a medium heat, fry the cooked carrot pieces in the rapeseed oil for 6–7 minutes, until caramelised. Add the reserved pieces of sliced corn to the pan and cook for 3 minutes, or until they begin to brown. To finish, in a frying pan over a medium heat, fry the cooked carrot pieces in the rapeseed oil for 6–7 minutes, until caramelised. Add the reserved pieces of sliced corn to the pan and cook for 3 minutes, or until they begin to brown. To serve, remove the caramelised carrots, add them to the barley risotto and divide the risotto evenly between four plates. Finish with a length of sliced corn and micro coriander, if using. Serve immediately. To serve, remove the caramelised carrots, add them to the barley risotto and divide the risotto evenly between four plates. Finish with a length of sliced corn and micro coriander, if using. Serve immediately."
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} | 4fba819623b9564bd31ea1c606962eb9745dd55e2eced81c89bef94e7ec2f884 | Grilled salmon Niçoise recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledsalmonnicoise_67919_16x9.jpg Take an easy twist on the classic French salad niçoise using fresh seared salmon and a luscious homemade dressing. Each serving provides 857kcal, 51g protein, 18g carbohydrate (of which 4g sugars), 64g fat (of which 11g saturates), 5g fibre and 2.1g salt. 900g/2lb very fresh salmon fillet1 tbsp cracked black peppercornssalt2 tbsp light olive oil1 yellow pepper½ tbsp vegetable oil8-12 cooked new potatoes2 plum tomatoes175g/6 oz green beans, cooked20 olivessalt and pepper2 tbsp virgin olive oil2 tbsp chopped parsleyflat leaf parsley, to garnish 900g/2lb very fresh salmon fillet 1 tbsp cracked black peppercorns salt 2 tbsp light olive oil 1 yellow pepper ½ tbsp vegetable oil 8-12 cooked new potatoes 2 plum tomatoes 175g/6 oz green beans, cooked 20 olives salt and pepper 2 tbsp virgin olive oil 2 tbsp chopped parsley flat leaf parsley, to garnish ½ tsp salt1½ tbsp Dijon mustard4 tsp lemon juice1 garlic clove, crushed5 drops Tabasco sauce4 anchovy filets110ml/4fl oz light olive oil1 egg, yolk only ½ tsp salt 1½ tbsp Dijon mustard 4 tsp lemon juice 1 garlic clove, crushed 5 drops Tabasco sauce 4 anchovy filets 110ml/4fl oz light olive oil 1 egg, yolk only Method Discard the skin of the salmon, and cut it into 4 equal steaks. Sprinkle each steak with salt and black pepper, pressing it firmly into the steaks with your hand. Coat lightly in oil, and refrigerate until ready to cook.Rub the yellow pepper with a little vegetable oil, and grill or roast until the skin is well blistered. Allow to cool, and then peel off the charred skin, remove the seeds, slice into 8 pieces, and place in a bowl. Cut the tomatoes into 6 wedges each, and slice the new potatoes if they seem very large. Combine all the vegetables, season lightly with salt and pepper, and toss with the olive oil, and parsley. Leave to come to room temperature.To make the dressing, combine all the dressing ingredients in a blender, and pulse until smooth and emulsified.To cook the salmon, heat a large grill pan, (preferably cast iron) over high heat until almost smoking. Add the salmon, and sear for 1-3 minutes on each side. To serve, divide the vegetables among the plates, and place a salmon steak in the centre of each. Surround with a generous drizzle of the dressing, and serve at once. Discard the skin of the salmon, and cut it into 4 equal steaks. Sprinkle each steak with salt and black pepper, pressing it firmly into the steaks with your hand. Coat lightly in oil, and refrigerate until ready to cook. Discard the skin of the salmon, and cut it into 4 equal steaks. Sprinkle each steak with salt and black pepper, pressing it firmly into the steaks with your hand. Coat lightly in oil, and refrigerate until ready to cook. Rub the yellow pepper with a little vegetable oil, and grill or roast until the skin is well blistered. Allow to cool, and then peel off the charred skin, remove the seeds, slice into 8 pieces, and place in a bowl. Cut the tomatoes into 6 wedges each, and slice the new potatoes if they seem very large. Rub the yellow pepper with a little vegetable oil, and grill or roast until the skin is well blistered. Allow to cool, and then peel off the charred skin, remove the seeds, slice into 8 pieces, and place in a bowl. Cut the tomatoes into 6 wedges each, and slice the new potatoes if they seem very large. Combine all the vegetables, season lightly with salt and pepper, and toss with the olive oil, and parsley. Leave to come to room temperature. Combine all the vegetables, season lightly with salt and pepper, and toss with the olive oil, and parsley. Leave to come to room temperature. To make the dressing, combine all the dressing ingredients in a blender, and pulse until smooth and emulsified. To make the dressing, combine all the dressing ingredients in a blender, and pulse until smooth and emulsified. To cook the salmon, heat a large grill pan, (preferably cast iron) over high heat until almost smoking. Add the salmon, and sear for 1-3 minutes on each side. To cook the salmon, heat a large grill pan, (preferably cast iron) over high heat until almost smoking. Add the salmon, and sear for 1-3 minutes on each side. To serve, divide the vegetables among the plates, and place a salmon steak in the centre of each. Surround with a generous drizzle of the dressing, and serve at once. To serve, divide the vegetables among the plates, and place a salmon steak in the centre of each. Surround with a generous drizzle of the dressing, and serve at once. Recipe tips You may not need all the dressing for this salad. Keep it in the fridge for up to 3 days. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledsalmonnicoise_67919_16x9.jpg Take an easy twist on the classic French salad niçoise using fresh seared salmon and a luscious homemade dressing. Each serving provides 857kcal, 51g protein, 18g carbohydrate (of which 4g sugars), 64g fat (of which 11g saturates), 5g fibre and 2.1g salt. 900g/2lb very fresh salmon fillet1 tbsp cracked black peppercornssalt2 tbsp light olive oil1 yellow pepper½ tbsp vegetable oil8-12 cooked new potatoes2 plum tomatoes175g/6 oz green beans, cooked20 olivessalt and pepper2 tbsp virgin olive oil2 tbsp chopped parsleyflat leaf parsley, to garnish 900g/2lb very fresh salmon fillet 1 tbsp cracked black peppercorns salt 2 tbsp light olive oil 1 yellow pepper ½ tbsp vegetable oil 8-12 cooked new potatoes 2 plum tomatoes 175g/6 oz green beans, cooked 20 olives salt and pepper 2 tbsp virgin olive oil 2 tbsp chopped parsley flat leaf parsley, to garnish ½ tsp salt1½ tbsp Dijon mustard4 tsp lemon juice1 garlic clove, crushed5 drops Tabasco sauce4 anchovy filets110ml/4fl oz light olive oil1 egg, yolk only ½ tsp salt 1½ tbsp Dijon mustard 4 tsp lemon juice 1 garlic clove, crushed 5 drops Tabasco sauce 4 anchovy filets 110ml/4fl oz light olive oil 1 egg, yolk only Method Discard the skin of the salmon, and cut it into 4 equal steaks. Sprinkle each steak with salt and black pepper, pressing it firmly into the steaks with your hand. Coat lightly in oil, and refrigerate until ready to cook.Rub the yellow pepper with a little vegetable oil, and grill or roast until the skin is well blistered. Allow to cool, and then peel off the charred skin, remove the seeds, slice into 8 pieces, and place in a bowl. Cut the tomatoes into 6 wedges each, and slice the new potatoes if they seem very large. Combine all the vegetables, season lightly with salt and pepper, and toss with the olive oil, and parsley. Leave to come to room temperature.To make the dressing, combine all the dressing ingredients in a blender, and pulse until smooth and emulsified.To cook the salmon, heat a large grill pan, (preferably cast iron) over high heat until almost smoking. Add the salmon, and sear for 1-3 minutes on each side. To serve, divide the vegetables among the plates, and place a salmon steak in the centre of each. Surround with a generous drizzle of the dressing, and serve at once. Discard the skin of the salmon, and cut it into 4 equal steaks. Sprinkle each steak with salt and black pepper, pressing it firmly into the steaks with your hand. Coat lightly in oil, and refrigerate until ready to cook. Discard the skin of the salmon, and cut it into 4 equal steaks. Sprinkle each steak with salt and black pepper, pressing it firmly into the steaks with your hand. Coat lightly in oil, and refrigerate until ready to cook. Rub the yellow pepper with a little vegetable oil, and grill or roast until the skin is well blistered. Allow to cool, and then peel off the charred skin, remove the seeds, slice into 8 pieces, and place in a bowl. Cut the tomatoes into 6 wedges each, and slice the new potatoes if they seem very large. Rub the yellow pepper with a little vegetable oil, and grill or roast until the skin is well blistered. Allow to cool, and then peel off the charred skin, remove the seeds, slice into 8 pieces, and place in a bowl. Cut the tomatoes into 6 wedges each, and slice the new potatoes if they seem very large. Combine all the vegetables, season lightly with salt and pepper, and toss with the olive oil, and parsley. Leave to come to room temperature. Combine all the vegetables, season lightly with salt and pepper, and toss with the olive oil, and parsley. Leave to come to room temperature. To make the dressing, combine all the dressing ingredients in a blender, and pulse until smooth and emulsified. To make the dressing, combine all the dressing ingredients in a blender, and pulse until smooth and emulsified. To cook the salmon, heat a large grill pan, (preferably cast iron) over high heat until almost smoking. Add the salmon, and sear for 1-3 minutes on each side. To cook the salmon, heat a large grill pan, (preferably cast iron) over high heat until almost smoking. Add the salmon, and sear for 1-3 minutes on each side. To serve, divide the vegetables among the plates, and place a salmon steak in the centre of each. Surround with a generous drizzle of the dressing, and serve at once. To serve, divide the vegetables among the plates, and place a salmon steak in the centre of each. Surround with a generous drizzle of the dressing, and serve at once. Recipe tips You may not need all the dressing for this salad. Keep it in the fridge for up to 3 days."
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} | 0815d672808865784cc400ae1ecf6374ce65d410ba8122f94c0db461afcb9be3 | Peanut and ’nduja roast chicken thighs recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/peanut_and_nduja_roast_01063_16x9.jpg Spicy ’nduja adds warmth to a simple creamy sauce that's poured over crispy chicken thighs and toasted sourdough. It's finished in the oven so everything comes together in a cosy, treat of a dish that you can serve simply with a few steamed greens. 250g/9oz cherry tomatoes 6 garlic cloves, left whole 4 tbsp olive oil50g/1¾oz ’nduja1 tbsp peanut butter2 tbsp runny honey200ml/7fl oz chicken stock 50g/1¾oz soured cream8 chicken thighs, skin on and bone in2 large slices sourdough, cut in half (or 4 slices if small) saltlarge handful fresh basil, to garnish1 lemon, zest only, to serve (optional)freshly steamed green beans, to serve 250g/9oz cherry tomatoes 6 garlic cloves, left whole 4 tbsp olive oil 50g/1¾oz ’nduja 1 tbsp peanut butter 2 tbsp runny honey 200ml/7fl oz chicken stock 50g/1¾oz soured cream 8 chicken thighs, skin on and bone in 2 large slices sourdough, cut in half (or 4 slices if small) salt large handful fresh basil, to garnish 1 lemon, zest only, to serve (optional) freshly steamed green beans, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes and garlic on a baking tray. Drizzle over half of the oil and roast for 25 minutes until blistered and soft. Leave the oven on. Transfer the cherry tomatoes and garlic to a jug and add the ’nduja, peanut butter, honey, chicken stock and soured cream. Blend with a hand blender until smooth.Generously season the chicken thighs with salt. Heat the remaining oil in an ovenproof cast iron skillet or frying pan over a low heat. Add the chicken skin-side down and cook for about 15 minutes until the skin is crisp and the fat has rendered out. Remove from the pan and set aside. Toast the sourdough bread in the chicken fat in the pan until golden on both sides. Snuggle all the bread into the pan and top with the chicken skin-side up. Pour over the ’nduja sauce and roast in the oven for about 10 minutes or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer.Garnish with the basil and a little lemon zest, if using. Serve with the green beans. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes and garlic on a baking tray. Drizzle over half of the oil and roast for 25 minutes until blistered and soft. Leave the oven on. Place the cherry tomatoes and garlic on a baking tray. Drizzle over half of the oil and roast for 25 minutes until blistered and soft. Leave the oven on. Transfer the cherry tomatoes and garlic to a jug and add the ’nduja, peanut butter, honey, chicken stock and soured cream. Blend with a hand blender until smooth. Transfer the cherry tomatoes and garlic to a jug and add the ’nduja, peanut butter, honey, chicken stock and soured cream. Blend with a hand blender until smooth. Generously season the chicken thighs with salt. Heat the remaining oil in an ovenproof cast iron skillet or frying pan over a low heat. Add the chicken skin-side down and cook for about 15 minutes until the skin is crisp and the fat has rendered out. Remove from the pan and set aside. Generously season the chicken thighs with salt. Heat the remaining oil in an ovenproof cast iron skillet or frying pan over a low heat. Add the chicken skin-side down and cook for about 15 minutes until the skin is crisp and the fat has rendered out. Remove from the pan and set aside. Toast the sourdough bread in the chicken fat in the pan until golden on both sides. Snuggle all the bread into the pan and top with the chicken skin-side up. Toast the sourdough bread in the chicken fat in the pan until golden on both sides. Snuggle all the bread into the pan and top with the chicken skin-side up. Pour over the ’nduja sauce and roast in the oven for about 10 minutes or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. Pour over the ’nduja sauce and roast in the oven for about 10 minutes or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. Garnish with the basil and a little lemon zest, if using. Serve with the green beans. Garnish with the basil and a little lemon zest, if using. Serve with the green beans. Recipe tips Do make sure to use sourdough bread in this recipe as directed. If you use something less robust it will become really soggy when baked. | {
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"title": "Peanut and ’nduja roast chicken thighs recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/peanut_and_nduja_roast_01063_16x9.jpg Spicy ’nduja adds warmth to a simple creamy sauce that's poured over crispy chicken thighs and toasted sourdough. It's finished in the oven so everything comes together in a cosy, treat of a dish that you can serve simply with a few steamed greens. 250g/9oz cherry tomatoes 6 garlic cloves, left whole 4 tbsp olive oil50g/1¾oz ’nduja1 tbsp peanut butter2 tbsp runny honey200ml/7fl oz chicken stock 50g/1¾oz soured cream8 chicken thighs, skin on and bone in2 large slices sourdough, cut in half (or 4 slices if small) saltlarge handful fresh basil, to garnish1 lemon, zest only, to serve (optional)freshly steamed green beans, to serve 250g/9oz cherry tomatoes 6 garlic cloves, left whole 4 tbsp olive oil 50g/1¾oz ’nduja 1 tbsp peanut butter 2 tbsp runny honey 200ml/7fl oz chicken stock 50g/1¾oz soured cream 8 chicken thighs, skin on and bone in 2 large slices sourdough, cut in half (or 4 slices if small) salt large handful fresh basil, to garnish 1 lemon, zest only, to serve (optional) freshly steamed green beans, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes and garlic on a baking tray. Drizzle over half of the oil and roast for 25 minutes until blistered and soft. Leave the oven on. Transfer the cherry tomatoes and garlic to a jug and add the ’nduja, peanut butter, honey, chicken stock and soured cream. Blend with a hand blender until smooth.Generously season the chicken thighs with salt. Heat the remaining oil in an ovenproof cast iron skillet or frying pan over a low heat. Add the chicken skin-side down and cook for about 15 minutes until the skin is crisp and the fat has rendered out. Remove from the pan and set aside. Toast the sourdough bread in the chicken fat in the pan until golden on both sides. Snuggle all the bread into the pan and top with the chicken skin-side up. Pour over the ’nduja sauce and roast in the oven for about 10 minutes or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer.Garnish with the basil and a little lemon zest, if using. Serve with the green beans. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes and garlic on a baking tray. Drizzle over half of the oil and roast for 25 minutes until blistered and soft. Leave the oven on. Place the cherry tomatoes and garlic on a baking tray. Drizzle over half of the oil and roast for 25 minutes until blistered and soft. Leave the oven on. Transfer the cherry tomatoes and garlic to a jug and add the ’nduja, peanut butter, honey, chicken stock and soured cream. Blend with a hand blender until smooth. Transfer the cherry tomatoes and garlic to a jug and add the ’nduja, peanut butter, honey, chicken stock and soured cream. Blend with a hand blender until smooth. Generously season the chicken thighs with salt. Heat the remaining oil in an ovenproof cast iron skillet or frying pan over a low heat. Add the chicken skin-side down and cook for about 15 minutes until the skin is crisp and the fat has rendered out. Remove from the pan and set aside. Generously season the chicken thighs with salt. Heat the remaining oil in an ovenproof cast iron skillet or frying pan over a low heat. Add the chicken skin-side down and cook for about 15 minutes until the skin is crisp and the fat has rendered out. Remove from the pan and set aside. Toast the sourdough bread in the chicken fat in the pan until golden on both sides. Snuggle all the bread into the pan and top with the chicken skin-side up. Toast the sourdough bread in the chicken fat in the pan until golden on both sides. Snuggle all the bread into the pan and top with the chicken skin-side up. Pour over the ’nduja sauce and roast in the oven for about 10 minutes or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. Pour over the ’nduja sauce and roast in the oven for about 10 minutes or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the thigh is pierced with a skewer. Garnish with the basil and a little lemon zest, if using. Serve with the green beans. Garnish with the basil and a little lemon zest, if using. Serve with the green beans. Recipe tips Do make sure to use sourdough bread in this recipe as directed. If you use something less robust it will become really soggy when baked."
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} | 8e0772b1d8971918e8cf0c997519f1110df978d3b45a7158d45cf44586e88bd4 | Chicken with pesto recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_pesto_pasta_66883_16x9.jpg This chicken pesto recipe is fresh, light and full of flavour. If you don't have time to make your own pesto, buy a good-quality, ready-made brand. 10g/⅓oz pine nuts25g/1oz fresh basil leaves1 garlic clove, roughly chopped2 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese)1 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese)75ml/2½fl oz light extra virgin olive oil2 chicken breasts½ unwaxed lemon4–5 tbsp plain flour4 tbsp olive oil sea salt and freshly ground black pepper 10g/⅓oz pine nuts 25g/1oz fresh basil leaves 1 garlic clove, roughly chopped 2 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese) 1 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese) 75ml/2½fl oz light extra virgin olive oil 2 chicken breasts ½ unwaxed lemon 4–5 tbsp plain flour 4 tbsp olive oil sea salt and freshly ground black pepper boiled new potatoessteamed green beans boiled new potatoes steamed green beans Method Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet and bake for 2 minutes.To make the pesto, put the basil, garlic, toasted pine nuts and a pinch of salt and the food processor or mortar, and grind to a paste. Tip into a medium bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the extra virgin olive oil very gradually, beating continuously with a spoon. Rub the chicken breasts with the lemon and season with salt and pepper. Make a slit in the side of each breast and insert a tablespoon or so of the pesto mixture. Secure with a cocktail stick.Put the flour on a plate, season with a little salt, then dredge the chicken into the flour. Shake off any excess. Heat the olive oil in a frying pan, add the chicken and cook for 6–7 minutes, or until a golden crust has formed. Turn the chicken over and fry for another 3–4 minutes. Add a little hot water and cook until the chicken is cooked through. Keep an eye on it and add a little more water if it starts sticking to the pan.Transfer the chicken to serving plates and spread a little more pesto over each breast. Serve with new potatoes and green beans. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet and bake for 2 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet and bake for 2 minutes. To make the pesto, put the basil, garlic, toasted pine nuts and a pinch of salt and the food processor or mortar, and grind to a paste. Tip into a medium bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the extra virgin olive oil very gradually, beating continuously with a spoon. To make the pesto, put the basil, garlic, toasted pine nuts and a pinch of salt and the food processor or mortar, and grind to a paste. Tip into a medium bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the extra virgin olive oil very gradually, beating continuously with a spoon. Rub the chicken breasts with the lemon and season with salt and pepper. Make a slit in the side of each breast and insert a tablespoon or so of the pesto mixture. Secure with a cocktail stick. Rub the chicken breasts with the lemon and season with salt and pepper. Make a slit in the side of each breast and insert a tablespoon or so of the pesto mixture. Secure with a cocktail stick. Put the flour on a plate, season with a little salt, then dredge the chicken into the flour. Shake off any excess. Put the flour on a plate, season with a little salt, then dredge the chicken into the flour. Shake off any excess. Heat the olive oil in a frying pan, add the chicken and cook for 6–7 minutes, or until a golden crust has formed. Turn the chicken over and fry for another 3–4 minutes. Add a little hot water and cook until the chicken is cooked through. Keep an eye on it and add a little more water if it starts sticking to the pan. Heat the olive oil in a frying pan, add the chicken and cook for 6–7 minutes, or until a golden crust has formed. Turn the chicken over and fry for another 3–4 minutes. Add a little hot water and cook until the chicken is cooked through. Keep an eye on it and add a little more water if it starts sticking to the pan. Transfer the chicken to serving plates and spread a little more pesto over each breast. Serve with new potatoes and green beans. Transfer the chicken to serving plates and spread a little more pesto over each breast. Serve with new potatoes and green beans. Recipe tips Store any leftover pesto in a screw-top jar, with enough olive oil to cover the pesto. It will keep in the fridge for up to a week. | {
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"title": "Chicken with pesto recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_pesto_pasta_66883_16x9.jpg This chicken pesto recipe is fresh, light and full of flavour. If you don't have time to make your own pesto, buy a good-quality, ready-made brand. 10g/⅓oz pine nuts25g/1oz fresh basil leaves1 garlic clove, roughly chopped2 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese)1 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese)75ml/2½fl oz light extra virgin olive oil2 chicken breasts½ unwaxed lemon4–5 tbsp plain flour4 tbsp olive oil sea salt and freshly ground black pepper 10g/⅓oz pine nuts 25g/1oz fresh basil leaves 1 garlic clove, roughly chopped 2 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese) 1 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese) 75ml/2½fl oz light extra virgin olive oil 2 chicken breasts ½ unwaxed lemon 4–5 tbsp plain flour 4 tbsp olive oil sea salt and freshly ground black pepper boiled new potatoessteamed green beans boiled new potatoes steamed green beans Method Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet and bake for 2 minutes.To make the pesto, put the basil, garlic, toasted pine nuts and a pinch of salt and the food processor or mortar, and grind to a paste. Tip into a medium bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the extra virgin olive oil very gradually, beating continuously with a spoon. Rub the chicken breasts with the lemon and season with salt and pepper. Make a slit in the side of each breast and insert a tablespoon or so of the pesto mixture. Secure with a cocktail stick.Put the flour on a plate, season with a little salt, then dredge the chicken into the flour. Shake off any excess. Heat the olive oil in a frying pan, add the chicken and cook for 6–7 minutes, or until a golden crust has formed. Turn the chicken over and fry for another 3–4 minutes. Add a little hot water and cook until the chicken is cooked through. Keep an eye on it and add a little more water if it starts sticking to the pan.Transfer the chicken to serving plates and spread a little more pesto over each breast. Serve with new potatoes and green beans. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet and bake for 2 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet and bake for 2 minutes. To make the pesto, put the basil, garlic, toasted pine nuts and a pinch of salt and the food processor or mortar, and grind to a paste. Tip into a medium bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the extra virgin olive oil very gradually, beating continuously with a spoon. To make the pesto, put the basil, garlic, toasted pine nuts and a pinch of salt and the food processor or mortar, and grind to a paste. Tip into a medium bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the extra virgin olive oil very gradually, beating continuously with a spoon. Rub the chicken breasts with the lemon and season with salt and pepper. Make a slit in the side of each breast and insert a tablespoon or so of the pesto mixture. Secure with a cocktail stick. Rub the chicken breasts with the lemon and season with salt and pepper. Make a slit in the side of each breast and insert a tablespoon or so of the pesto mixture. Secure with a cocktail stick. Put the flour on a plate, season with a little salt, then dredge the chicken into the flour. Shake off any excess. Put the flour on a plate, season with a little salt, then dredge the chicken into the flour. Shake off any excess. Heat the olive oil in a frying pan, add the chicken and cook for 6–7 minutes, or until a golden crust has formed. Turn the chicken over and fry for another 3–4 minutes. Add a little hot water and cook until the chicken is cooked through. Keep an eye on it and add a little more water if it starts sticking to the pan. Heat the olive oil in a frying pan, add the chicken and cook for 6–7 minutes, or until a golden crust has formed. Turn the chicken over and fry for another 3–4 minutes. Add a little hot water and cook until the chicken is cooked through. Keep an eye on it and add a little more water if it starts sticking to the pan. Transfer the chicken to serving plates and spread a little more pesto over each breast. Serve with new potatoes and green beans. Transfer the chicken to serving plates and spread a little more pesto over each breast. Serve with new potatoes and green beans. Recipe tips Store any leftover pesto in a screw-top jar, with enough olive oil to cover the pesto. It will keep in the fridge for up to a week."
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} | dfedc7885c6392d2b410b3a8a5e8884733c8519948bad19bab0eede7dc98d976 | Chicken kyiv recipe
An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenkievwithmashe_83483_16x9.jpg Chicken kyiv is a lot easier to make than you may think and tastes so much better than shop-bought, plus your efforts will be rewarded with garlic butter goodness. 4 x 225g/8oz chicken breasts, wing bone left in but skin removed 4 x 225g/8oz chicken breasts, wing bone left in but skin removed handful fresh parsley, chopped 120g/4oz butter, at room temperature 2 garlic cloves, peeled and crushedsalt and freshly ground black pepper1 tsp Dijon mustard handful fresh parsley, chopped 120g/4oz butter, at room temperature 2 garlic cloves, peeled and crushed salt and freshly ground black pepper 1 tsp Dijon mustard 60g/2½oz plain flour1 egg, lightly beaten1 tbsp milk 100g/3½oz white bread, crusts removed, dried and processed into breadcrumbs120ml/4fl oz olive oil 60g/2½oz plain flour 1 egg, lightly beaten 1 tbsp milk 100g/3½oz white bread, crusts removed, dried and processed into breadcrumbs 120ml/4fl oz olive oil mashed potato green beans lemon wedges mashed potato green beans lemon wedges Method Preheat the oven to 190C/370F/Gas 5.For the chicken, remove the mini-fillet at the back of the chicken breasts and set aside. Using a sharp knife, slice open the breasts so that they can be opened up like a book from the top to the bottom. Gently bash the breasts out with a meat mallet or rolling pin so they are flat.Repeat the flattening process with the mini-fillets. These little fillets will be used as sticking plasters to stop the butter from oozing during cooking. For the herb butter, place the parsley, butter, garlic, Dijon mustard and the salt and pepper into a bowl and mix together well. Divide the butter mixture into four thumb-sized pieces and place into the fridge to chill and set. Turn each flattened chicken breast over and put a roll of herb butter in the centre of each and then roll up like a cigar. Cover any holes with the flattened fillet pieces.Dredge the breasts in flour and place into the freezer for 2-3 minutes to cool.Meanwhile beat the egg and milk together in a bowl.Remove the floured chicken from the freezer and dip in the egg mixture to coat thoroughly. Roll the breasts in the breadcrumbs, making sure that they are well coated, then place in the fridge for 30 minutes.Heat 120ml oil in a pan over a medium heat. Add the chicken breasts and fry for two minutes, until golden brown. Turn the breasts and transfer to the oven to cook for 12-14 minutes, until golden and completely cooked through.Remove from the oven and drain onto kitchen towels.Serve with mashed potato and green beans, with lemon wedges to garnish. Preheat the oven to 190C/370F/Gas 5. Preheat the oven to 190C/370F/Gas 5. For the chicken, remove the mini-fillet at the back of the chicken breasts and set aside. Using a sharp knife, slice open the breasts so that they can be opened up like a book from the top to the bottom. Gently bash the breasts out with a meat mallet or rolling pin so they are flat. For the chicken, remove the mini-fillet at the back of the chicken breasts and set aside. Using a sharp knife, slice open the breasts so that they can be opened up like a book from the top to the bottom. Gently bash the breasts out with a meat mallet or rolling pin so they are flat. Repeat the flattening process with the mini-fillets. These little fillets will be used as sticking plasters to stop the butter from oozing during cooking. Repeat the flattening process with the mini-fillets. These little fillets will be used as sticking plasters to stop the butter from oozing during cooking. For the herb butter, place the parsley, butter, garlic, Dijon mustard and the salt and pepper into a bowl and mix together well. Divide the butter mixture into four thumb-sized pieces and place into the fridge to chill and set. For the herb butter, place the parsley, butter, garlic, Dijon mustard and the salt and pepper into a bowl and mix together well. Divide the butter mixture into four thumb-sized pieces and place into the fridge to chill and set. Turn each flattened chicken breast over and put a roll of herb butter in the centre of each and then roll up like a cigar. Cover any holes with the flattened fillet pieces. Turn each flattened chicken breast over and put a roll of herb butter in the centre of each and then roll up like a cigar. Cover any holes with the flattened fillet pieces. Dredge the breasts in flour and place into the freezer for 2-3 minutes to cool. Dredge the breasts in flour and place into the freezer for 2-3 minutes to cool. Meanwhile beat the egg and milk together in a bowl. Meanwhile beat the egg and milk together in a bowl. Remove the floured chicken from the freezer and dip in the egg mixture to coat thoroughly. Remove the floured chicken from the freezer and dip in the egg mixture to coat thoroughly. Roll the breasts in the breadcrumbs, making sure that they are well coated, then place in the fridge for 30 minutes. Roll the breasts in the breadcrumbs, making sure that they are well coated, then place in the fridge for 30 minutes. Heat 120ml oil in a pan over a medium heat. Add the chicken breasts and fry for two minutes, until golden brown. Turn the breasts and transfer to the oven to cook for 12-14 minutes, until golden and completely cooked through. Heat 120ml oil in a pan over a medium heat. Add the chicken breasts and fry for two minutes, until golden brown. Turn the breasts and transfer to the oven to cook for 12-14 minutes, until golden and completely cooked through. Remove from the oven and drain onto kitchen towels. Remove from the oven and drain onto kitchen towels. Serve with mashed potato and green beans, with lemon wedges to garnish. Serve with mashed potato and green beans, with lemon wedges to garnish. | {
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"content": "An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenkievwithmashe_83483_16x9.jpg Chicken kyiv is a lot easier to make than you may think and tastes so much better than shop-bought, plus your efforts will be rewarded with garlic butter goodness. 4 x 225g/8oz chicken breasts, wing bone left in but skin removed 4 x 225g/8oz chicken breasts, wing bone left in but skin removed handful fresh parsley, chopped 120g/4oz butter, at room temperature 2 garlic cloves, peeled and crushedsalt and freshly ground black pepper1 tsp Dijon mustard handful fresh parsley, chopped 120g/4oz butter, at room temperature 2 garlic cloves, peeled and crushed salt and freshly ground black pepper 1 tsp Dijon mustard 60g/2½oz plain flour1 egg, lightly beaten1 tbsp milk 100g/3½oz white bread, crusts removed, dried and processed into breadcrumbs120ml/4fl oz olive oil 60g/2½oz plain flour 1 egg, lightly beaten 1 tbsp milk 100g/3½oz white bread, crusts removed, dried and processed into breadcrumbs 120ml/4fl oz olive oil mashed potato green beans lemon wedges mashed potato green beans lemon wedges Method Preheat the oven to 190C/370F/Gas 5.For the chicken, remove the mini-fillet at the back of the chicken breasts and set aside. Using a sharp knife, slice open the breasts so that they can be opened up like a book from the top to the bottom. Gently bash the breasts out with a meat mallet or rolling pin so they are flat.Repeat the flattening process with the mini-fillets. These little fillets will be used as sticking plasters to stop the butter from oozing during cooking. For the herb butter, place the parsley, butter, garlic, Dijon mustard and the salt and pepper into a bowl and mix together well. Divide the butter mixture into four thumb-sized pieces and place into the fridge to chill and set. Turn each flattened chicken breast over and put a roll of herb butter in the centre of each and then roll up like a cigar. Cover any holes with the flattened fillet pieces.Dredge the breasts in flour and place into the freezer for 2-3 minutes to cool.Meanwhile beat the egg and milk together in a bowl.Remove the floured chicken from the freezer and dip in the egg mixture to coat thoroughly. Roll the breasts in the breadcrumbs, making sure that they are well coated, then place in the fridge for 30 minutes.Heat 120ml oil in a pan over a medium heat. Add the chicken breasts and fry for two minutes, until golden brown. Turn the breasts and transfer to the oven to cook for 12-14 minutes, until golden and completely cooked through.Remove from the oven and drain onto kitchen towels.Serve with mashed potato and green beans, with lemon wedges to garnish. Preheat the oven to 190C/370F/Gas 5. Preheat the oven to 190C/370F/Gas 5. For the chicken, remove the mini-fillet at the back of the chicken breasts and set aside. Using a sharp knife, slice open the breasts so that they can be opened up like a book from the top to the bottom. Gently bash the breasts out with a meat mallet or rolling pin so they are flat. For the chicken, remove the mini-fillet at the back of the chicken breasts and set aside. Using a sharp knife, slice open the breasts so that they can be opened up like a book from the top to the bottom. Gently bash the breasts out with a meat mallet or rolling pin so they are flat. Repeat the flattening process with the mini-fillets. These little fillets will be used as sticking plasters to stop the butter from oozing during cooking. Repeat the flattening process with the mini-fillets. These little fillets will be used as sticking plasters to stop the butter from oozing during cooking. For the herb butter, place the parsley, butter, garlic, Dijon mustard and the salt and pepper into a bowl and mix together well. Divide the butter mixture into four thumb-sized pieces and place into the fridge to chill and set. For the herb butter, place the parsley, butter, garlic, Dijon mustard and the salt and pepper into a bowl and mix together well. Divide the butter mixture into four thumb-sized pieces and place into the fridge to chill and set. Turn each flattened chicken breast over and put a roll of herb butter in the centre of each and then roll up like a cigar. Cover any holes with the flattened fillet pieces. Turn each flattened chicken breast over and put a roll of herb butter in the centre of each and then roll up like a cigar. Cover any holes with the flattened fillet pieces. Dredge the breasts in flour and place into the freezer for 2-3 minutes to cool. Dredge the breasts in flour and place into the freezer for 2-3 minutes to cool. Meanwhile beat the egg and milk together in a bowl. Meanwhile beat the egg and milk together in a bowl. Remove the floured chicken from the freezer and dip in the egg mixture to coat thoroughly. Remove the floured chicken from the freezer and dip in the egg mixture to coat thoroughly. Roll the breasts in the breadcrumbs, making sure that they are well coated, then place in the fridge for 30 minutes. Roll the breasts in the breadcrumbs, making sure that they are well coated, then place in the fridge for 30 minutes. Heat 120ml oil in a pan over a medium heat. Add the chicken breasts and fry for two minutes, until golden brown. Turn the breasts and transfer to the oven to cook for 12-14 minutes, until golden and completely cooked through. Heat 120ml oil in a pan over a medium heat. Add the chicken breasts and fry for two minutes, until golden brown. Turn the breasts and transfer to the oven to cook for 12-14 minutes, until golden and completely cooked through. Remove from the oven and drain onto kitchen towels. Remove from the oven and drain onto kitchen towels. Serve with mashed potato and green beans, with lemon wedges to garnish. Serve with mashed potato and green beans, with lemon wedges to garnish."
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} | a8ce19d5ee96ee55af2c10c90e32dfaaeb0bb10a2cc879f6c20344a6ed6207da | Halibut with potato croquettes and shiitake recipe
Halibut with potato croquettes and fried shiitake mushrooms An average of 5.0 out of 5 stars from 2 ratings Make good use of your deep-fat fryer in this special fish supper for two. 2 Maris Piper potatoes, baked with the skin on4 tomatoes, skinned, deseeded and finely chopped1 tbsp red onion, finely chopped4 leaves of basil, thinly sliced150g/5½oz plain flour100g/3½oz fine breadcrumbs100g/3½oz panko breadcrumbs 2 free-range eggs100ml/3½fl oz full-fat milk salt and white pepper 2 Maris Piper potatoes, baked with the skin on 4 tomatoes, skinned, deseeded and finely chopped 1 tbsp red onion, finely chopped 4 leaves of basil, thinly sliced 150g/5½oz plain flour 100g/3½oz fine breadcrumbs 100g/3½oz panko breadcrumbs 2 free-range eggs 100ml/3½fl oz full-fat milk salt and white pepper 2 x 180g /6oz centre-piece skinless halibut portions20ml/¾fl oz vegetable oil1 lemon, juice only5 knobs of butter2 tbsp capers and their juices from the jar 2 x 180g /6oz centre-piece skinless halibut portions 20ml/¾fl oz vegetable oil 1 lemon, juice only 5 knobs of butter 2 tbsp capers and their juices from the jar drizzle vegetable oil 4 large shiitake mushrooms100ml/3½fl oz madeira or sherry 100ml/3½fl oz double cream freshly ground black pepper drizzle vegetable oil 4 large shiitake mushrooms 100ml/3½fl oz madeira or sherry 100ml/3½fl oz double cream freshly ground black pepper Method To make the croquettes, scoop the potato flesh into a bowl then add the onion, herbs and tomato. Mix well and season with salt and white pepper.Form the mixture into flat circular pieces about the size of the inside of your palm.Whisk the milk and eggs together in a bowl and season. Mix the two breadcrumbs together. Put the flour, egg and milk mixture and breadcrumbs onto three separate plates. Roll the potato croquettes in the flour, then the eggs and then the breadcrumbs.Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the croquettes until golden, then remove and drain on kitchen paper. Keep warm.Heat a drizzle of vegetable oil in a heavy-based frying pan. Remove the stem from the shiitake mushroom and fry for 2 minutes on each side.Add the madeira to the pan and reduce by half and then add the cream and simmer until the volume of the liquid has reduced and the mushrooms have absorbed most of the cream. Remove from the heat and set aside. Heat a drizzle of vegetable oil in a heavy-based pan. Add the halibut and fry on one side until golden. Turn the fish and cook for 1 minute, then add in the juice of half a lemon, the capers and the butter. Baste the fish with the caper and lemon butter until cooked through.Roll the mushrooms in the flour, then the eggs and then the breadcrumbs and fry until golden and crisp. Remove and drain on kitchen paper. To serve, divide the croquettes between two bowls and top with the halibut. Spoon over some of the caper butter and serve with the shiitakes on the side. To make the croquettes, scoop the potato flesh into a bowl then add the onion, herbs and tomato. Mix well and season with salt and white pepper. To make the croquettes, scoop the potato flesh into a bowl then add the onion, herbs and tomato. Mix well and season with salt and white pepper. Form the mixture into flat circular pieces about the size of the inside of your palm. Form the mixture into flat circular pieces about the size of the inside of your palm. Whisk the milk and eggs together in a bowl and season. Mix the two breadcrumbs together. Whisk the milk and eggs together in a bowl and season. Mix the two breadcrumbs together. Put the flour, egg and milk mixture and breadcrumbs onto three separate plates. Roll the potato croquettes in the flour, then the eggs and then the breadcrumbs. Put the flour, egg and milk mixture and breadcrumbs onto three separate plates. Roll the potato croquettes in the flour, then the eggs and then the breadcrumbs. Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the croquettes until golden, then remove and drain on kitchen paper. Keep warm. Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the croquettes until golden, then remove and drain on kitchen paper. Keep warm. Heat a drizzle of vegetable oil in a heavy-based frying pan. Remove the stem from the shiitake mushroom and fry for 2 minutes on each side. Heat a drizzle of vegetable oil in a heavy-based frying pan. Remove the stem from the shiitake mushroom and fry for 2 minutes on each side. Add the madeira to the pan and reduce by half and then add the cream and simmer until the volume of the liquid has reduced and the mushrooms have absorbed most of the cream. Remove from the heat and set aside. Add the madeira to the pan and reduce by half and then add the cream and simmer until the volume of the liquid has reduced and the mushrooms have absorbed most of the cream. Remove from the heat and set aside. Heat a drizzle of vegetable oil in a heavy-based pan. Add the halibut and fry on one side until golden. Turn the fish and cook for 1 minute, then add in the juice of half a lemon, the capers and the butter. Baste the fish with the caper and lemon butter until cooked through. Heat a drizzle of vegetable oil in a heavy-based pan. Add the halibut and fry on one side until golden. Turn the fish and cook for 1 minute, then add in the juice of half a lemon, the capers and the butter. Baste the fish with the caper and lemon butter until cooked through. Roll the mushrooms in the flour, then the eggs and then the breadcrumbs and fry until golden and crisp. Remove and drain on kitchen paper. Roll the mushrooms in the flour, then the eggs and then the breadcrumbs and fry until golden and crisp. Remove and drain on kitchen paper. To serve, divide the croquettes between two bowls and top with the halibut. Spoon over some of the caper butter and serve with the shiitakes on the side. To serve, divide the croquettes between two bowls and top with the halibut. Spoon over some of the caper butter and serve with the shiitakes on the side. | {
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"title": "Halibut with potato croquettes and shiitake recipe",
"content": "Halibut with potato croquettes and fried shiitake mushrooms An average of 5.0 out of 5 stars from 2 ratings Make good use of your deep-fat fryer in this special fish supper for two. 2 Maris Piper potatoes, baked with the skin on4 tomatoes, skinned, deseeded and finely chopped1 tbsp red onion, finely chopped4 leaves of basil, thinly sliced150g/5½oz plain flour100g/3½oz fine breadcrumbs100g/3½oz panko breadcrumbs 2 free-range eggs100ml/3½fl oz full-fat milk salt and white pepper 2 Maris Piper potatoes, baked with the skin on 4 tomatoes, skinned, deseeded and finely chopped 1 tbsp red onion, finely chopped 4 leaves of basil, thinly sliced 150g/5½oz plain flour 100g/3½oz fine breadcrumbs 100g/3½oz panko breadcrumbs 2 free-range eggs 100ml/3½fl oz full-fat milk salt and white pepper 2 x 180g /6oz centre-piece skinless halibut portions20ml/¾fl oz vegetable oil1 lemon, juice only5 knobs of butter2 tbsp capers and their juices from the jar 2 x 180g /6oz centre-piece skinless halibut portions 20ml/¾fl oz vegetable oil 1 lemon, juice only 5 knobs of butter 2 tbsp capers and their juices from the jar drizzle vegetable oil 4 large shiitake mushrooms100ml/3½fl oz madeira or sherry 100ml/3½fl oz double cream freshly ground black pepper drizzle vegetable oil 4 large shiitake mushrooms 100ml/3½fl oz madeira or sherry 100ml/3½fl oz double cream freshly ground black pepper Method To make the croquettes, scoop the potato flesh into a bowl then add the onion, herbs and tomato. Mix well and season with salt and white pepper.Form the mixture into flat circular pieces about the size of the inside of your palm.Whisk the milk and eggs together in a bowl and season. Mix the two breadcrumbs together. Put the flour, egg and milk mixture and breadcrumbs onto three separate plates. Roll the potato croquettes in the flour, then the eggs and then the breadcrumbs.Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the croquettes until golden, then remove and drain on kitchen paper. Keep warm.Heat a drizzle of vegetable oil in a heavy-based frying pan. Remove the stem from the shiitake mushroom and fry for 2 minutes on each side.Add the madeira to the pan and reduce by half and then add the cream and simmer until the volume of the liquid has reduced and the mushrooms have absorbed most of the cream. Remove from the heat and set aside. Heat a drizzle of vegetable oil in a heavy-based pan. Add the halibut and fry on one side until golden. Turn the fish and cook for 1 minute, then add in the juice of half a lemon, the capers and the butter. Baste the fish with the caper and lemon butter until cooked through.Roll the mushrooms in the flour, then the eggs and then the breadcrumbs and fry until golden and crisp. Remove and drain on kitchen paper. To serve, divide the croquettes between two bowls and top with the halibut. Spoon over some of the caper butter and serve with the shiitakes on the side. To make the croquettes, scoop the potato flesh into a bowl then add the onion, herbs and tomato. Mix well and season with salt and white pepper. To make the croquettes, scoop the potato flesh into a bowl then add the onion, herbs and tomato. Mix well and season with salt and white pepper. Form the mixture into flat circular pieces about the size of the inside of your palm. Form the mixture into flat circular pieces about the size of the inside of your palm. Whisk the milk and eggs together in a bowl and season. Mix the two breadcrumbs together. Whisk the milk and eggs together in a bowl and season. Mix the two breadcrumbs together. Put the flour, egg and milk mixture and breadcrumbs onto three separate plates. Roll the potato croquettes in the flour, then the eggs and then the breadcrumbs. Put the flour, egg and milk mixture and breadcrumbs onto three separate plates. Roll the potato croquettes in the flour, then the eggs and then the breadcrumbs. Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the croquettes until golden, then remove and drain on kitchen paper. Keep warm. Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the croquettes until golden, then remove and drain on kitchen paper. Keep warm. Heat a drizzle of vegetable oil in a heavy-based frying pan. Remove the stem from the shiitake mushroom and fry for 2 minutes on each side. Heat a drizzle of vegetable oil in a heavy-based frying pan. Remove the stem from the shiitake mushroom and fry for 2 minutes on each side. Add the madeira to the pan and reduce by half and then add the cream and simmer until the volume of the liquid has reduced and the mushrooms have absorbed most of the cream. Remove from the heat and set aside. Add the madeira to the pan and reduce by half and then add the cream and simmer until the volume of the liquid has reduced and the mushrooms have absorbed most of the cream. Remove from the heat and set aside. Heat a drizzle of vegetable oil in a heavy-based pan. Add the halibut and fry on one side until golden. Turn the fish and cook for 1 minute, then add in the juice of half a lemon, the capers and the butter. Baste the fish with the caper and lemon butter until cooked through. Heat a drizzle of vegetable oil in a heavy-based pan. Add the halibut and fry on one side until golden. Turn the fish and cook for 1 minute, then add in the juice of half a lemon, the capers and the butter. Baste the fish with the caper and lemon butter until cooked through. Roll the mushrooms in the flour, then the eggs and then the breadcrumbs and fry until golden and crisp. Remove and drain on kitchen paper. Roll the mushrooms in the flour, then the eggs and then the breadcrumbs and fry until golden and crisp. Remove and drain on kitchen paper. To serve, divide the croquettes between two bowls and top with the halibut. Spoon over some of the caper butter and serve with the shiitakes on the side. To serve, divide the croquettes between two bowls and top with the halibut. Spoon over some of the caper butter and serve with the shiitakes on the side."
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} | c2d6b0edf243c463c0c3dc1c2025fbd900125b65cca3734400cfcd6dab1904a6 | Salmon served with sautéed leeks and a dill crumb recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pan-fried_salmon_served_50652_16x9.jpg Hollandaise made with browned butter, shrimp and capers makes a delicious sauce to serve with this easy salmon supper. 25g/1oz unsalted butter250g/9oz slender leeks, cut into 5cm/2in lengths5 tbsp dry white wine 25g/1oz unsalted butter 250g/9oz slender leeks, cut into 5cm/2in lengths 5 tbsp dry white wine 40g/1½oz white sourdough bread, crusts removed1 tbsp olive oil½ medium brown onion (about 75g/2½oz), finely chopped2 tbsp finely chopped fresh dill1 small unwaxed lemon, finely grated zest only 40g/1½oz white sourdough bread, crusts removed 1 tbsp olive oil ½ medium brown onion (about 75g/2½oz), finely chopped 2 tbsp finely chopped fresh dill 1 small unwaxed lemon, finely grated zest only 100g/3½oz baby leaf spinach1 small unwaxed lemon, finely grated zest only1 tbsp olive oil2 salmon fillets (each around 140g/5oz)sea salt flakes and freshly ground black pepper 100g/3½oz baby leaf spinach 1 small unwaxed lemon, finely grated zest only 1 tbsp olive oil 2 salmon fillets (each around 140g/5oz) sea salt flakes and freshly ground black pepper 1 large free-range egg yolk2 tsp white wine vinegar100g/3½oz butter25g/1oz baby capers, drained50g/1¾oz cooked and peeled brown shrimps 1 large free-range egg yolk 2 tsp white wine vinegar 100g/3½oz butter 25g/1oz baby capers, drained 50g/1¾oz cooked and peeled brown shrimps Method For the leeks, heat the butter in a medium non-stick frying pan. Add the leeks and cook for 4-5 minutes, turning regularly until deep golden-brown. Add the wine, season with salt and pepper, and bring to a simmer. Cover the pan with a lid or aluminium foil and simmer for 3–4 minutes or until the leeks are tender and the liquid has evaporated (add a little water if the wine evaporates before the leeks are softened). Season with salt and pepper and keep warm until ready to serve.Meanwhile, make the dill crumb. Blitz the bread in the food processor to give fine breadcrumbs. Heat the oil in a large non-stick frying pan and add the onion. Fry gently for about 3 minutes, or until the onion is softened, stirring regularly. Add the breadcrumbs and cook for 5 minutes more, or until the breadcrumbs have turned golden-brown. Add the dill and lemon zest and cook for a few seconds more, stirring. Add a little pinch of sea salt flakes and set aside until needed.For the salmon, put the spinach in a medium saucepan along with the finely grated zest of the lemon, 2 tablespoons cold water and a little salt and pepper. Heat, stirring all the time, until wilted. Place in a sieve and squeeze out the excess liquid. Return to the pan and keep warm.Heat the oil in a clean frying pan and fry the salmon for 1½–2 minutes on each side, depending on thickness, or until cooked to your liking. Leave to rest in the pan until ready to serve.Make the hollandaise sauce while the salmon is cooking. Put the egg yolk and vinegar in a small food processor and blend until pale. Melt the butter in a saucepan and when it becomes foamy and turns a pale golden colour, add the hot butter in a thin stream to the food processor, with the motor running. Once the hollandaise is thickened and glossy, transfer to a bowl and add the capers and shrimps. Season to taste.Divide the cooked leeks between two warmed plates and sprinkle over the dill crumbs. Put heaps of spinach beside the leeks and top with the salmon. Spoon over the shrimp hollandaise and serve. For the leeks, heat the butter in a medium non-stick frying pan. Add the leeks and cook for 4-5 minutes, turning regularly until deep golden-brown. For the leeks, heat the butter in a medium non-stick frying pan. Add the leeks and cook for 4-5 minutes, turning regularly until deep golden-brown. Add the wine, season with salt and pepper, and bring to a simmer. Cover the pan with a lid or aluminium foil and simmer for 3–4 minutes or until the leeks are tender and the liquid has evaporated (add a little water if the wine evaporates before the leeks are softened). Season with salt and pepper and keep warm until ready to serve. Add the wine, season with salt and pepper, and bring to a simmer. Cover the pan with a lid or aluminium foil and simmer for 3–4 minutes or until the leeks are tender and the liquid has evaporated (add a little water if the wine evaporates before the leeks are softened). Season with salt and pepper and keep warm until ready to serve. Meanwhile, make the dill crumb. Blitz the bread in the food processor to give fine breadcrumbs. Heat the oil in a large non-stick frying pan and add the onion. Fry gently for about 3 minutes, or until the onion is softened, stirring regularly. Add the breadcrumbs and cook for 5 minutes more, or until the breadcrumbs have turned golden-brown. Add the dill and lemon zest and cook for a few seconds more, stirring. Add a little pinch of sea salt flakes and set aside until needed. Meanwhile, make the dill crumb. Blitz the bread in the food processor to give fine breadcrumbs. Heat the oil in a large non-stick frying pan and add the onion. Fry gently for about 3 minutes, or until the onion is softened, stirring regularly. Add the breadcrumbs and cook for 5 minutes more, or until the breadcrumbs have turned golden-brown. Add the dill and lemon zest and cook for a few seconds more, stirring. Add a little pinch of sea salt flakes and set aside until needed. For the salmon, put the spinach in a medium saucepan along with the finely grated zest of the lemon, 2 tablespoons cold water and a little salt and pepper. Heat, stirring all the time, until wilted. Place in a sieve and squeeze out the excess liquid. Return to the pan and keep warm. For the salmon, put the spinach in a medium saucepan along with the finely grated zest of the lemon, 2 tablespoons cold water and a little salt and pepper. Heat, stirring all the time, until wilted. Place in a sieve and squeeze out the excess liquid. Return to the pan and keep warm. Heat the oil in a clean frying pan and fry the salmon for 1½–2 minutes on each side, depending on thickness, or until cooked to your liking. Leave to rest in the pan until ready to serve. Heat the oil in a clean frying pan and fry the salmon for 1½–2 minutes on each side, depending on thickness, or until cooked to your liking. Leave to rest in the pan until ready to serve. Make the hollandaise sauce while the salmon is cooking. Put the egg yolk and vinegar in a small food processor and blend until pale. Melt the butter in a saucepan and when it becomes foamy and turns a pale golden colour, add the hot butter in a thin stream to the food processor, with the motor running. Once the hollandaise is thickened and glossy, transfer to a bowl and add the capers and shrimps. Season to taste. Make the hollandaise sauce while the salmon is cooking. Put the egg yolk and vinegar in a small food processor and blend until pale. Melt the butter in a saucepan and when it becomes foamy and turns a pale golden colour, add the hot butter in a thin stream to the food processor, with the motor running. Once the hollandaise is thickened and glossy, transfer to a bowl and add the capers and shrimps. Season to taste. Divide the cooked leeks between two warmed plates and sprinkle over the dill crumbs. Put heaps of spinach beside the leeks and top with the salmon. Spoon over the shrimp hollandaise and serve. Divide the cooked leeks between two warmed plates and sprinkle over the dill crumbs. Put heaps of spinach beside the leeks and top with the salmon. Spoon over the shrimp hollandaise and serve. | {
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"title": "Salmon served with sautéed leeks and a dill crumb 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/pan-fried_salmon_served_50652_16x9.jpg Hollandaise made with browned butter, shrimp and capers makes a delicious sauce to serve with this easy salmon supper. 25g/1oz unsalted butter250g/9oz slender leeks, cut into 5cm/2in lengths5 tbsp dry white wine 25g/1oz unsalted butter 250g/9oz slender leeks, cut into 5cm/2in lengths 5 tbsp dry white wine 40g/1½oz white sourdough bread, crusts removed1 tbsp olive oil½ medium brown onion (about 75g/2½oz), finely chopped2 tbsp finely chopped fresh dill1 small unwaxed lemon, finely grated zest only 40g/1½oz white sourdough bread, crusts removed 1 tbsp olive oil ½ medium brown onion (about 75g/2½oz), finely chopped 2 tbsp finely chopped fresh dill 1 small unwaxed lemon, finely grated zest only 100g/3½oz baby leaf spinach1 small unwaxed lemon, finely grated zest only1 tbsp olive oil2 salmon fillets (each around 140g/5oz)sea salt flakes and freshly ground black pepper 100g/3½oz baby leaf spinach 1 small unwaxed lemon, finely grated zest only 1 tbsp olive oil 2 salmon fillets (each around 140g/5oz) sea salt flakes and freshly ground black pepper 1 large free-range egg yolk2 tsp white wine vinegar100g/3½oz butter25g/1oz baby capers, drained50g/1¾oz cooked and peeled brown shrimps 1 large free-range egg yolk 2 tsp white wine vinegar 100g/3½oz butter 25g/1oz baby capers, drained 50g/1¾oz cooked and peeled brown shrimps Method For the leeks, heat the butter in a medium non-stick frying pan. Add the leeks and cook for 4-5 minutes, turning regularly until deep golden-brown. Add the wine, season with salt and pepper, and bring to a simmer. Cover the pan with a lid or aluminium foil and simmer for 3–4 minutes or until the leeks are tender and the liquid has evaporated (add a little water if the wine evaporates before the leeks are softened). Season with salt and pepper and keep warm until ready to serve.Meanwhile, make the dill crumb. Blitz the bread in the food processor to give fine breadcrumbs. Heat the oil in a large non-stick frying pan and add the onion. Fry gently for about 3 minutes, or until the onion is softened, stirring regularly. Add the breadcrumbs and cook for 5 minutes more, or until the breadcrumbs have turned golden-brown. Add the dill and lemon zest and cook for a few seconds more, stirring. Add a little pinch of sea salt flakes and set aside until needed.For the salmon, put the spinach in a medium saucepan along with the finely grated zest of the lemon, 2 tablespoons cold water and a little salt and pepper. Heat, stirring all the time, until wilted. Place in a sieve and squeeze out the excess liquid. Return to the pan and keep warm.Heat the oil in a clean frying pan and fry the salmon for 1½–2 minutes on each side, depending on thickness, or until cooked to your liking. Leave to rest in the pan until ready to serve.Make the hollandaise sauce while the salmon is cooking. Put the egg yolk and vinegar in a small food processor and blend until pale. Melt the butter in a saucepan and when it becomes foamy and turns a pale golden colour, add the hot butter in a thin stream to the food processor, with the motor running. Once the hollandaise is thickened and glossy, transfer to a bowl and add the capers and shrimps. Season to taste.Divide the cooked leeks between two warmed plates and sprinkle over the dill crumbs. Put heaps of spinach beside the leeks and top with the salmon. Spoon over the shrimp hollandaise and serve. For the leeks, heat the butter in a medium non-stick frying pan. Add the leeks and cook for 4-5 minutes, turning regularly until deep golden-brown. For the leeks, heat the butter in a medium non-stick frying pan. Add the leeks and cook for 4-5 minutes, turning regularly until deep golden-brown. Add the wine, season with salt and pepper, and bring to a simmer. Cover the pan with a lid or aluminium foil and simmer for 3–4 minutes or until the leeks are tender and the liquid has evaporated (add a little water if the wine evaporates before the leeks are softened). Season with salt and pepper and keep warm until ready to serve. Add the wine, season with salt and pepper, and bring to a simmer. Cover the pan with a lid or aluminium foil and simmer for 3–4 minutes or until the leeks are tender and the liquid has evaporated (add a little water if the wine evaporates before the leeks are softened). Season with salt and pepper and keep warm until ready to serve. Meanwhile, make the dill crumb. Blitz the bread in the food processor to give fine breadcrumbs. Heat the oil in a large non-stick frying pan and add the onion. Fry gently for about 3 minutes, or until the onion is softened, stirring regularly. Add the breadcrumbs and cook for 5 minutes more, or until the breadcrumbs have turned golden-brown. Add the dill and lemon zest and cook for a few seconds more, stirring. Add a little pinch of sea salt flakes and set aside until needed. Meanwhile, make the dill crumb. Blitz the bread in the food processor to give fine breadcrumbs. Heat the oil in a large non-stick frying pan and add the onion. Fry gently for about 3 minutes, or until the onion is softened, stirring regularly. Add the breadcrumbs and cook for 5 minutes more, or until the breadcrumbs have turned golden-brown. Add the dill and lemon zest and cook for a few seconds more, stirring. Add a little pinch of sea salt flakes and set aside until needed. For the salmon, put the spinach in a medium saucepan along with the finely grated zest of the lemon, 2 tablespoons cold water and a little salt and pepper. Heat, stirring all the time, until wilted. Place in a sieve and squeeze out the excess liquid. Return to the pan and keep warm. For the salmon, put the spinach in a medium saucepan along with the finely grated zest of the lemon, 2 tablespoons cold water and a little salt and pepper. Heat, stirring all the time, until wilted. Place in a sieve and squeeze out the excess liquid. Return to the pan and keep warm. Heat the oil in a clean frying pan and fry the salmon for 1½–2 minutes on each side, depending on thickness, or until cooked to your liking. Leave to rest in the pan until ready to serve. Heat the oil in a clean frying pan and fry the salmon for 1½–2 minutes on each side, depending on thickness, or until cooked to your liking. Leave to rest in the pan until ready to serve. Make the hollandaise sauce while the salmon is cooking. Put the egg yolk and vinegar in a small food processor and blend until pale. Melt the butter in a saucepan and when it becomes foamy and turns a pale golden colour, add the hot butter in a thin stream to the food processor, with the motor running. Once the hollandaise is thickened and glossy, transfer to a bowl and add the capers and shrimps. Season to taste. Make the hollandaise sauce while the salmon is cooking. Put the egg yolk and vinegar in a small food processor and blend until pale. Melt the butter in a saucepan and when it becomes foamy and turns a pale golden colour, add the hot butter in a thin stream to the food processor, with the motor running. Once the hollandaise is thickened and glossy, transfer to a bowl and add the capers and shrimps. Season to taste. Divide the cooked leeks between two warmed plates and sprinkle over the dill crumbs. Put heaps of spinach beside the leeks and top with the salmon. Spoon over the shrimp hollandaise and serve. Divide the cooked leeks between two warmed plates and sprinkle over the dill crumbs. Put heaps of spinach beside the leeks and top with the salmon. Spoon over the shrimp hollandaise and serve."
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} | 0033aff76ea98297e64e32ecd70279e3791c5535ec7a8beff10afd997ab87f01 | Buttery leek and soy tagliatelle with sesame oil recipe
An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/buttery_leek_and_soy_57673_16x9.jpg This easy pasta dish is given an Asian twist with a little soy sauce and sesame oil. The leeks need to cook gently to ensure they are caramelised and very soft. Butter and Parmesan added at the end create a beautifully creamy sauce for the pasta. 75g/2¾oz butter1 tsp olive oil2 anchovies in olive oil3 leeks, finely sliced400g/14oz tagliatelle6 garlic cloves, finely chopped2 tbsp soy sauce 50g/1¾oz Parmesan, grated, plus extra to garnish (optional)1 lemon, juice, plus zest to garnish1 tbsp sesame oilsalt and freshly ground black pepper 75g/2¾oz butter 1 tsp olive oil 2 anchovies in olive oil 3 leeks, finely sliced 400g/14oz tagliatelle 6 garlic cloves, finely chopped 2 tbsp soy sauce 50g/1¾oz Parmesan, grated, plus extra to garnish (optional) 1 lemon, juice, plus zest to garnish 1 tbsp sesame oil salt and freshly ground black pepper Method Melt half of the butter and a drizzle of olive oil in a large frying pan over a medium heat. Add the anchovies, leeks and a pinch of salt. Mix well to break up the anchovies. Cook for about 10 minutes until the leeks are caramelised and very soft.Meanwhile, cook the tagliatelle in a saucepan of very lightly salted boiling water according to the packet instructions. Add the garlic and soy sauce to the leek mixture and cook for 1 minute. Add a splash of pasta water if it starts to dry out or stick to the pan.Once the pasta is al dente, remove the pan from the heat and transfer 200ml/7fl oz pasta water to the leek mixture. Drain the pasta thoroughly and stir the pasta into the leek mixture. Add the remaining butter and toss very well to create an emulsified sauce.Add the Parmesan and continue to toss until the pasta is well coated. Add the lemon juice and sesame oil and toss to combine. Season with black pepper and garnish with the lemon zest and a sprinkle of Parmesan, if using. Serve immediately. Melt half of the butter and a drizzle of olive oil in a large frying pan over a medium heat. Add the anchovies, leeks and a pinch of salt. Mix well to break up the anchovies. Cook for about 10 minutes until the leeks are caramelised and very soft. Melt half of the butter and a drizzle of olive oil in a large frying pan over a medium heat. Add the anchovies, leeks and a pinch of salt. Mix well to break up the anchovies. Cook for about 10 minutes until the leeks are caramelised and very soft. Meanwhile, cook the tagliatelle in a saucepan of very lightly salted boiling water according to the packet instructions. Meanwhile, cook the tagliatelle in a saucepan of very lightly salted boiling water according to the packet instructions. Add the garlic and soy sauce to the leek mixture and cook for 1 minute. Add a splash of pasta water if it starts to dry out or stick to the pan. Add the garlic and soy sauce to the leek mixture and cook for 1 minute. Add a splash of pasta water if it starts to dry out or stick to the pan. Once the pasta is al dente, remove the pan from the heat and transfer 200ml/7fl oz pasta water to the leek mixture. Drain the pasta thoroughly and stir the pasta into the leek mixture. Add the remaining butter and toss very well to create an emulsified sauce. Once the pasta is al dente, remove the pan from the heat and transfer 200ml/7fl oz pasta water to the leek mixture. Drain the pasta thoroughly and stir the pasta into the leek mixture. Add the remaining butter and toss very well to create an emulsified sauce. Add the Parmesan and continue to toss until the pasta is well coated. Add the lemon juice and sesame oil and toss to combine. Add the Parmesan and continue to toss until the pasta is well coated. Add the lemon juice and sesame oil and toss to combine. Season with black pepper and garnish with the lemon zest and a sprinkle of Parmesan, if using. Serve immediately. Season with black pepper and garnish with the lemon zest and a sprinkle of Parmesan, if using. Serve immediately. | {
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"title": "Buttery leek and soy tagliatelle with sesame oil recipe",
"content": "An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/buttery_leek_and_soy_57673_16x9.jpg This easy pasta dish is given an Asian twist with a little soy sauce and sesame oil. The leeks need to cook gently to ensure they are caramelised and very soft. Butter and Parmesan added at the end create a beautifully creamy sauce for the pasta. 75g/2¾oz butter1 tsp olive oil2 anchovies in olive oil3 leeks, finely sliced400g/14oz tagliatelle6 garlic cloves, finely chopped2 tbsp soy sauce 50g/1¾oz Parmesan, grated, plus extra to garnish (optional)1 lemon, juice, plus zest to garnish1 tbsp sesame oilsalt and freshly ground black pepper 75g/2¾oz butter 1 tsp olive oil 2 anchovies in olive oil 3 leeks, finely sliced 400g/14oz tagliatelle 6 garlic cloves, finely chopped 2 tbsp soy sauce 50g/1¾oz Parmesan, grated, plus extra to garnish (optional) 1 lemon, juice, plus zest to garnish 1 tbsp sesame oil salt and freshly ground black pepper Method Melt half of the butter and a drizzle of olive oil in a large frying pan over a medium heat. Add the anchovies, leeks and a pinch of salt. Mix well to break up the anchovies. Cook for about 10 minutes until the leeks are caramelised and very soft.Meanwhile, cook the tagliatelle in a saucepan of very lightly salted boiling water according to the packet instructions. Add the garlic and soy sauce to the leek mixture and cook for 1 minute. Add a splash of pasta water if it starts to dry out or stick to the pan.Once the pasta is al dente, remove the pan from the heat and transfer 200ml/7fl oz pasta water to the leek mixture. Drain the pasta thoroughly and stir the pasta into the leek mixture. Add the remaining butter and toss very well to create an emulsified sauce.Add the Parmesan and continue to toss until the pasta is well coated. Add the lemon juice and sesame oil and toss to combine. Season with black pepper and garnish with the lemon zest and a sprinkle of Parmesan, if using. Serve immediately. Melt half of the butter and a drizzle of olive oil in a large frying pan over a medium heat. Add the anchovies, leeks and a pinch of salt. Mix well to break up the anchovies. Cook for about 10 minutes until the leeks are caramelised and very soft. Melt half of the butter and a drizzle of olive oil in a large frying pan over a medium heat. Add the anchovies, leeks and a pinch of salt. Mix well to break up the anchovies. Cook for about 10 minutes until the leeks are caramelised and very soft. Meanwhile, cook the tagliatelle in a saucepan of very lightly salted boiling water according to the packet instructions. Meanwhile, cook the tagliatelle in a saucepan of very lightly salted boiling water according to the packet instructions. Add the garlic and soy sauce to the leek mixture and cook for 1 minute. Add a splash of pasta water if it starts to dry out or stick to the pan. Add the garlic and soy sauce to the leek mixture and cook for 1 minute. Add a splash of pasta water if it starts to dry out or stick to the pan. Once the pasta is al dente, remove the pan from the heat and transfer 200ml/7fl oz pasta water to the leek mixture. Drain the pasta thoroughly and stir the pasta into the leek mixture. Add the remaining butter and toss very well to create an emulsified sauce. Once the pasta is al dente, remove the pan from the heat and transfer 200ml/7fl oz pasta water to the leek mixture. Drain the pasta thoroughly and stir the pasta into the leek mixture. Add the remaining butter and toss very well to create an emulsified sauce. Add the Parmesan and continue to toss until the pasta is well coated. Add the lemon juice and sesame oil and toss to combine. Add the Parmesan and continue to toss until the pasta is well coated. Add the lemon juice and sesame oil and toss to combine. Season with black pepper and garnish with the lemon zest and a sprinkle of Parmesan, if using. Serve immediately. Season with black pepper and garnish with the lemon zest and a sprinkle of Parmesan, if using. Serve immediately."
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} | 82964f7a6824c81c0e202d464dd338f593b4e5be45eba9acd8315fe1ce9718f5 | Easy oven chips recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/images/ic/832xn/p07r2vq4.jpg Eating healthily doesn’t mean you have to cut out your favourite dishes. By cooking these chips in the oven you dramatically reduce the amount of oil used. 1-2 large Maris Piper or King Edward potatoes, scrubbed1 tbsp olive oilsea salt flakes 1-2 large Maris Piper or King Edward potatoes, scrubbed 1 tbsp olive oil sea salt flakes Method Preheat the oven to 200C/180C (Fan)/Gas 6. Cut the potatoes into chunky chip-sized wedges and add to a saucepan. Pour over boiling water from a kettle to cover and boil for 5 minutes. Drain. Pour the oil onto a baking tray. Add the drained chips and and toss until the chips are evenly coated. Spread the chips out into a single layer, season with salt and freshly ground black pepper, then cook for 20-25 minutes. Check after 10 minutes, shaking and turning occasionally, until golden-brown and crisp. Preheat the oven to 200C/180C (Fan)/Gas 6. Cut the potatoes into chunky chip-sized wedges and add to a saucepan. Pour over boiling water from a kettle to cover and boil for 5 minutes. Drain. Preheat the oven to 200C/180C (Fan)/Gas 6. Cut the potatoes into chunky chip-sized wedges and add to a saucepan. Pour over boiling water from a kettle to cover and boil for 5 minutes. Drain. Pour the oil onto a baking tray. Add the drained chips and and toss until the chips are evenly coated. Spread the chips out into a single layer, season with salt and freshly ground black pepper, then cook for 20-25 minutes. Check after 10 minutes, shaking and turning occasionally, until golden-brown and crisp. Pour the oil onto a baking tray. Add the drained chips and and toss until the chips are evenly coated. Spread the chips out into a single layer, season with salt and freshly ground black pepper, then cook for 20-25 minutes. Check after 10 minutes, shaking and turning occasionally, until golden-brown and crisp. | {
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"title": "Easy oven chips recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/images/ic/832xn/p07r2vq4.jpg Eating healthily doesn’t mean you have to cut out your favourite dishes. By cooking these chips in the oven you dramatically reduce the amount of oil used. 1-2 large Maris Piper or King Edward potatoes, scrubbed1 tbsp olive oilsea salt flakes 1-2 large Maris Piper or King Edward potatoes, scrubbed 1 tbsp olive oil sea salt flakes Method Preheat the oven to 200C/180C (Fan)/Gas 6. Cut the potatoes into chunky chip-sized wedges and add to a saucepan. Pour over boiling water from a kettle to cover and boil for 5 minutes. Drain. Pour the oil onto a baking tray. Add the drained chips and and toss until the chips are evenly coated. Spread the chips out into a single layer, season with salt and freshly ground black pepper, then cook for 20-25 minutes. Check after 10 minutes, shaking and turning occasionally, until golden-brown and crisp. Preheat the oven to 200C/180C (Fan)/Gas 6. Cut the potatoes into chunky chip-sized wedges and add to a saucepan. Pour over boiling water from a kettle to cover and boil for 5 minutes. Drain. Preheat the oven to 200C/180C (Fan)/Gas 6. Cut the potatoes into chunky chip-sized wedges and add to a saucepan. Pour over boiling water from a kettle to cover and boil for 5 minutes. Drain. Pour the oil onto a baking tray. Add the drained chips and and toss until the chips are evenly coated. Spread the chips out into a single layer, season with salt and freshly ground black pepper, then cook for 20-25 minutes. Check after 10 minutes, shaking and turning occasionally, until golden-brown and crisp. Pour the oil onto a baking tray. Add the drained chips and and toss until the chips are evenly coated. Spread the chips out into a single layer, season with salt and freshly ground black pepper, then cook for 20-25 minutes. Check after 10 minutes, shaking and turning occasionally, until golden-brown and crisp."
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} | 670badf0f9aa28b31678eebfd3710e2589948bdecfbabe3e9d9e83b180e1e037 | Gammon and chips with pineapple and greens recipe
An average of 3.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gammon_and_chips_with_12644_16x9.jpg A pub classic made a little healthier for when you want a little treat. Stir-fried Brussels sprouts are a world away from soggy boiled ones. Each serving provides 517 kcal, 38g protein, 48g carbohydrate (of which 12g sugars), 17g fat (of which 5.5g saturates), 9.5g fibre and 4.1g salt. 400g/14oz floury potatoes1 tsp olive oil, plus spray oil for fryingsalt and freshly ground black pepper2 slices fresh pineapple250g/9oz lean gammon steak, fat trimmed150g/5½oz Brussels sprouts, trimmed and quartered 400g/14oz floury potatoes 1 tsp olive oil, plus spray oil for frying salt and freshly ground black pepper 2 slices fresh pineapple 250g/9oz lean gammon steak, fat trimmed 150g/5½oz Brussels sprouts, trimmed and quartered Method Preheat the oven to 220C/200C Fan/Gas 7.Scrub the potatoes well, then half-peel them, leaving some of the nutritious skin on for extra flavour. Cut into fairly thin chips – about 1cm thick – which will crisp more easily. Put into a saucepan and cover with cold water. Cover the pan, bring the water to the boil over a high heat and cook the potatoes for 3 minutes. Drain and allow to steam dry for 2-3 minutes.Put the olive oil into a baking tray and heat in the oven for a minute. Add the drained, dried chips to the hot oil, giving the tray a gentle shake to separate the chips. They should be in a single layer. Season with a little salt and black pepper, then bake for 30-40 minutes, turning the chips halfway through cooking to move the outer chips to the middle and vice versa so they all crisp evenly.Meanwhile, spray a frying pan lightly with spray oil. Heat the pan over a medium-high heat and, when hot, add the pineapple rings. Fry for 2 minutes per side, turning regularly, until the slices are golden-brown and caramelised. Set aside.Reduce the heat to medium, spray the gammon steak lightly with spray oil and fry in the same pan for 4-5 minutes, turning regularly, until the steak is nicely browned and cooked through. Set aside.Return the pan to the heat and add the Brussels sprouts. Stir-fry the sprouts for 3 minutes, adding a splash of water if necessary, until they are bright green but still retain a bit of bite. Serve the gammon steaks with the pineapple on top, with the stir-fried sprouts and chips alongside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Scrub the potatoes well, then half-peel them, leaving some of the nutritious skin on for extra flavour. Cut into fairly thin chips – about 1cm thick – which will crisp more easily. Put into a saucepan and cover with cold water. Cover the pan, bring the water to the boil over a high heat and cook the potatoes for 3 minutes. Drain and allow to steam dry for 2-3 minutes. Scrub the potatoes well, then half-peel them, leaving some of the nutritious skin on for extra flavour. Cut into fairly thin chips – about 1cm thick – which will crisp more easily. Put into a saucepan and cover with cold water. Cover the pan, bring the water to the boil over a high heat and cook the potatoes for 3 minutes. Drain and allow to steam dry for 2-3 minutes. Put the olive oil into a baking tray and heat in the oven for a minute. Add the drained, dried chips to the hot oil, giving the tray a gentle shake to separate the chips. They should be in a single layer. Season with a little salt and black pepper, then bake for 30-40 minutes, turning the chips halfway through cooking to move the outer chips to the middle and vice versa so they all crisp evenly. Put the olive oil into a baking tray and heat in the oven for a minute. Add the drained, dried chips to the hot oil, giving the tray a gentle shake to separate the chips. They should be in a single layer. Season with a little salt and black pepper, then bake for 30-40 minutes, turning the chips halfway through cooking to move the outer chips to the middle and vice versa so they all crisp evenly. Meanwhile, spray a frying pan lightly with spray oil. Heat the pan over a medium-high heat and, when hot, add the pineapple rings. Fry for 2 minutes per side, turning regularly, until the slices are golden-brown and caramelised. Set aside. Meanwhile, spray a frying pan lightly with spray oil. Heat the pan over a medium-high heat and, when hot, add the pineapple rings. Fry for 2 minutes per side, turning regularly, until the slices are golden-brown and caramelised. Set aside. Reduce the heat to medium, spray the gammon steak lightly with spray oil and fry in the same pan for 4-5 minutes, turning regularly, until the steak is nicely browned and cooked through. Set aside. Reduce the heat to medium, spray the gammon steak lightly with spray oil and fry in the same pan for 4-5 minutes, turning regularly, until the steak is nicely browned and cooked through. Set aside. Return the pan to the heat and add the Brussels sprouts. Stir-fry the sprouts for 3 minutes, adding a splash of water if necessary, until they are bright green but still retain a bit of bite. Return the pan to the heat and add the Brussels sprouts. Stir-fry the sprouts for 3 minutes, adding a splash of water if necessary, until they are bright green but still retain a bit of bite. Serve the gammon steaks with the pineapple on top, with the stir-fried sprouts and chips alongside. Serve the gammon steaks with the pineapple on top, with the stir-fried sprouts and chips alongside. | {
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"content": "An average of 3.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gammon_and_chips_with_12644_16x9.jpg A pub classic made a little healthier for when you want a little treat. Stir-fried Brussels sprouts are a world away from soggy boiled ones. Each serving provides 517 kcal, 38g protein, 48g carbohydrate (of which 12g sugars), 17g fat (of which 5.5g saturates), 9.5g fibre and 4.1g salt. 400g/14oz floury potatoes1 tsp olive oil, plus spray oil for fryingsalt and freshly ground black pepper2 slices fresh pineapple250g/9oz lean gammon steak, fat trimmed150g/5½oz Brussels sprouts, trimmed and quartered 400g/14oz floury potatoes 1 tsp olive oil, plus spray oil for frying salt and freshly ground black pepper 2 slices fresh pineapple 250g/9oz lean gammon steak, fat trimmed 150g/5½oz Brussels sprouts, trimmed and quartered Method Preheat the oven to 220C/200C Fan/Gas 7.Scrub the potatoes well, then half-peel them, leaving some of the nutritious skin on for extra flavour. Cut into fairly thin chips – about 1cm thick – which will crisp more easily. Put into a saucepan and cover with cold water. Cover the pan, bring the water to the boil over a high heat and cook the potatoes for 3 minutes. Drain and allow to steam dry for 2-3 minutes.Put the olive oil into a baking tray and heat in the oven for a minute. Add the drained, dried chips to the hot oil, giving the tray a gentle shake to separate the chips. They should be in a single layer. Season with a little salt and black pepper, then bake for 30-40 minutes, turning the chips halfway through cooking to move the outer chips to the middle and vice versa so they all crisp evenly.Meanwhile, spray a frying pan lightly with spray oil. Heat the pan over a medium-high heat and, when hot, add the pineapple rings. Fry for 2 minutes per side, turning regularly, until the slices are golden-brown and caramelised. Set aside.Reduce the heat to medium, spray the gammon steak lightly with spray oil and fry in the same pan for 4-5 minutes, turning regularly, until the steak is nicely browned and cooked through. Set aside.Return the pan to the heat and add the Brussels sprouts. Stir-fry the sprouts for 3 minutes, adding a splash of water if necessary, until they are bright green but still retain a bit of bite. Serve the gammon steaks with the pineapple on top, with the stir-fried sprouts and chips alongside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Scrub the potatoes well, then half-peel them, leaving some of the nutritious skin on for extra flavour. Cut into fairly thin chips – about 1cm thick – which will crisp more easily. Put into a saucepan and cover with cold water. Cover the pan, bring the water to the boil over a high heat and cook the potatoes for 3 minutes. Drain and allow to steam dry for 2-3 minutes. Scrub the potatoes well, then half-peel them, leaving some of the nutritious skin on for extra flavour. Cut into fairly thin chips – about 1cm thick – which will crisp more easily. Put into a saucepan and cover with cold water. Cover the pan, bring the water to the boil over a high heat and cook the potatoes for 3 minutes. Drain and allow to steam dry for 2-3 minutes. Put the olive oil into a baking tray and heat in the oven for a minute. Add the drained, dried chips to the hot oil, giving the tray a gentle shake to separate the chips. They should be in a single layer. Season with a little salt and black pepper, then bake for 30-40 minutes, turning the chips halfway through cooking to move the outer chips to the middle and vice versa so they all crisp evenly. Put the olive oil into a baking tray and heat in the oven for a minute. Add the drained, dried chips to the hot oil, giving the tray a gentle shake to separate the chips. They should be in a single layer. Season with a little salt and black pepper, then bake for 30-40 minutes, turning the chips halfway through cooking to move the outer chips to the middle and vice versa so they all crisp evenly. Meanwhile, spray a frying pan lightly with spray oil. Heat the pan over a medium-high heat and, when hot, add the pineapple rings. Fry for 2 minutes per side, turning regularly, until the slices are golden-brown and caramelised. Set aside. Meanwhile, spray a frying pan lightly with spray oil. Heat the pan over a medium-high heat and, when hot, add the pineapple rings. Fry for 2 minutes per side, turning regularly, until the slices are golden-brown and caramelised. Set aside. Reduce the heat to medium, spray the gammon steak lightly with spray oil and fry in the same pan for 4-5 minutes, turning regularly, until the steak is nicely browned and cooked through. Set aside. Reduce the heat to medium, spray the gammon steak lightly with spray oil and fry in the same pan for 4-5 minutes, turning regularly, until the steak is nicely browned and cooked through. Set aside. Return the pan to the heat and add the Brussels sprouts. Stir-fry the sprouts for 3 minutes, adding a splash of water if necessary, until they are bright green but still retain a bit of bite. Return the pan to the heat and add the Brussels sprouts. Stir-fry the sprouts for 3 minutes, adding a splash of water if necessary, until they are bright green but still retain a bit of bite. Serve the gammon steaks with the pineapple on top, with the stir-fried sprouts and chips alongside. Serve the gammon steaks with the pineapple on top, with the stir-fried sprouts and chips alongside."
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} | b9e0894003dbe5a15e95cf1c3ebda6c3e34550b466603a59008c2d09ec520f41 | Perfect oven chips recipe
An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oven_chips_33713_16x9.jpg Create perfectly crispy oven chips every time at home with this failsafe recipe by Poppy O’Toole, aka the Potato Queen. 3-4 large floury potatoes, preferably Maris piper4 tbsp vegetable oilsalt 3-4 large floury potatoes, preferably Maris piper 4 tbsp vegetable oil salt Method Preheat the oven to 220C/200C Fan/Gas 7. Slice your potatoes into evenly-sized, chunky chips (about the thickness of your index finger). Place the sliced potatoes in a bowl of cold water to soak for 2-3 minutes, then drain; this will prevent early colouring and ensure you don’t end up with soggy chips at the end.Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for a further 7-10 minutes until tender but not falling apart. Keep an eye on the clock, as you don’t want to overboil at this point and have your potatoes lose their shape.Carefully drain the potatoes in a colander, then place them in a single layer on a wire rack. Suspend this over the saucepan you’ve just used and cover with a tea towel. Leave to steam-dry for 10 minutes; this will dry out your potatoes and allow them to become crispy once cooked.Meanwhile, add the oil to a large baking tray and place in the oven to heat for 5-10 minutes or until hot. The tray should be large enough to accommodate all the chips in a single layerWhen the oil is hot, carefully remove the tray from the oven and tip the chips into it, giving them one little mix so they get coated in the hot oil – the oil should sizzle when the dry potatoes are added.Return the tray to the oven for 45 minutes or until the chips are golden and crispy all over. Halfway through cooking, turn the chips so that all the sides have the opportunity to crisp up. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Slice your potatoes into evenly-sized, chunky chips (about the thickness of your index finger). Preheat the oven to 220C/200C Fan/Gas 7. Slice your potatoes into evenly-sized, chunky chips (about the thickness of your index finger). Place the sliced potatoes in a bowl of cold water to soak for 2-3 minutes, then drain; this will prevent early colouring and ensure you don’t end up with soggy chips at the end. Place the sliced potatoes in a bowl of cold water to soak for 2-3 minutes, then drain; this will prevent early colouring and ensure you don’t end up with soggy chips at the end. Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for a further 7-10 minutes until tender but not falling apart. Keep an eye on the clock, as you don’t want to overboil at this point and have your potatoes lose their shape. Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for a further 7-10 minutes until tender but not falling apart. Keep an eye on the clock, as you don’t want to overboil at this point and have your potatoes lose their shape. Carefully drain the potatoes in a colander, then place them in a single layer on a wire rack. Suspend this over the saucepan you’ve just used and cover with a tea towel. Leave to steam-dry for 10 minutes; this will dry out your potatoes and allow them to become crispy once cooked. Carefully drain the potatoes in a colander, then place them in a single layer on a wire rack. Suspend this over the saucepan you’ve just used and cover with a tea towel. Leave to steam-dry for 10 minutes; this will dry out your potatoes and allow them to become crispy once cooked. Meanwhile, add the oil to a large baking tray and place in the oven to heat for 5-10 minutes or until hot. The tray should be large enough to accommodate all the chips in a single layer Meanwhile, add the oil to a large baking tray and place in the oven to heat for 5-10 minutes or until hot. The tray should be large enough to accommodate all the chips in a single layer When the oil is hot, carefully remove the tray from the oven and tip the chips into it, giving them one little mix so they get coated in the hot oil – the oil should sizzle when the dry potatoes are added. When the oil is hot, carefully remove the tray from the oven and tip the chips into it, giving them one little mix so they get coated in the hot oil – the oil should sizzle when the dry potatoes are added. Return the tray to the oven for 45 minutes or until the chips are golden and crispy all over. Halfway through cooking, turn the chips so that all the sides have the opportunity to crisp up. Serve immediately. Return the tray to the oven for 45 minutes or until the chips are golden and crispy all over. Halfway through cooking, turn the chips so that all the sides have the opportunity to crisp up. Serve immediately. | {
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"title": "Perfect oven chips recipe",
"content": "An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oven_chips_33713_16x9.jpg Create perfectly crispy oven chips every time at home with this failsafe recipe by Poppy O’Toole, aka the Potato Queen. 3-4 large floury potatoes, preferably Maris piper4 tbsp vegetable oilsalt 3-4 large floury potatoes, preferably Maris piper 4 tbsp vegetable oil salt Method Preheat the oven to 220C/200C Fan/Gas 7. Slice your potatoes into evenly-sized, chunky chips (about the thickness of your index finger). Place the sliced potatoes in a bowl of cold water to soak for 2-3 minutes, then drain; this will prevent early colouring and ensure you don’t end up with soggy chips at the end.Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for a further 7-10 minutes until tender but not falling apart. Keep an eye on the clock, as you don’t want to overboil at this point and have your potatoes lose their shape.Carefully drain the potatoes in a colander, then place them in a single layer on a wire rack. Suspend this over the saucepan you’ve just used and cover with a tea towel. Leave to steam-dry for 10 minutes; this will dry out your potatoes and allow them to become crispy once cooked.Meanwhile, add the oil to a large baking tray and place in the oven to heat for 5-10 minutes or until hot. The tray should be large enough to accommodate all the chips in a single layerWhen the oil is hot, carefully remove the tray from the oven and tip the chips into it, giving them one little mix so they get coated in the hot oil – the oil should sizzle when the dry potatoes are added.Return the tray to the oven for 45 minutes or until the chips are golden and crispy all over. Halfway through cooking, turn the chips so that all the sides have the opportunity to crisp up. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Slice your potatoes into evenly-sized, chunky chips (about the thickness of your index finger). Preheat the oven to 220C/200C Fan/Gas 7. Slice your potatoes into evenly-sized, chunky chips (about the thickness of your index finger). Place the sliced potatoes in a bowl of cold water to soak for 2-3 minutes, then drain; this will prevent early colouring and ensure you don’t end up with soggy chips at the end. Place the sliced potatoes in a bowl of cold water to soak for 2-3 minutes, then drain; this will prevent early colouring and ensure you don’t end up with soggy chips at the end. Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for a further 7-10 minutes until tender but not falling apart. Keep an eye on the clock, as you don’t want to overboil at this point and have your potatoes lose their shape. Transfer to a large saucepan and cover with cold, salted water. Bring to the boil, then reduce to a simmer and cook for a further 7-10 minutes until tender but not falling apart. Keep an eye on the clock, as you don’t want to overboil at this point and have your potatoes lose their shape. Carefully drain the potatoes in a colander, then place them in a single layer on a wire rack. Suspend this over the saucepan you’ve just used and cover with a tea towel. Leave to steam-dry for 10 minutes; this will dry out your potatoes and allow them to become crispy once cooked. Carefully drain the potatoes in a colander, then place them in a single layer on a wire rack. Suspend this over the saucepan you’ve just used and cover with a tea towel. Leave to steam-dry for 10 minutes; this will dry out your potatoes and allow them to become crispy once cooked. Meanwhile, add the oil to a large baking tray and place in the oven to heat for 5-10 minutes or until hot. The tray should be large enough to accommodate all the chips in a single layer Meanwhile, add the oil to a large baking tray and place in the oven to heat for 5-10 minutes or until hot. The tray should be large enough to accommodate all the chips in a single layer When the oil is hot, carefully remove the tray from the oven and tip the chips into it, giving them one little mix so they get coated in the hot oil – the oil should sizzle when the dry potatoes are added. When the oil is hot, carefully remove the tray from the oven and tip the chips into it, giving them one little mix so they get coated in the hot oil – the oil should sizzle when the dry potatoes are added. Return the tray to the oven for 45 minutes or until the chips are golden and crispy all over. Halfway through cooking, turn the chips so that all the sides have the opportunity to crisp up. Serve immediately. Return the tray to the oven for 45 minutes or until the chips are golden and crispy all over. Halfway through cooking, turn the chips so that all the sides have the opportunity to crisp up. Serve immediately."
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} | d4d4a7c654c574c1305c6e89e25f42e76c48617f0e0e08576f7c365050b84eb4 | Gluten-free fish and chips recipe
Gluten-free fish and chips with minty peas An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_fish_and_75524_16x9.jpg This gluten-free batter is made with sparkling water, tempura style, and is a crispy delight. Pan-frying instead of deep-frying reduces the calorie count too. Each serving provides 568 kcal, 41g protein, 63g carbohydrates (of which 3.5g sugars), 15g fat (of which 3g saturates), 7g fibre and 0.6g salt. 2 large/3 medium King Edward potatoes, scrubbed4 tbsp rapeseed oil130g/4½oz gluten-free flour 155-175ml/5-6fl oz chilled sparkling water4 x 175g/6oz boneless skinless haddock fillet320g/11oz frozen peas1 tbsp roughly chopped mint leaves 50g/1¾oz half-fat crème fraîchesea salt and freshly ground black pepper 2 large/3 medium King Edward potatoes, scrubbed 4 tbsp rapeseed oil 130g/4½oz gluten-free flour 155-175ml/5-6fl oz chilled sparkling water 4 x 175g/6oz boneless skinless haddock fillet 320g/11oz frozen peas 1 tbsp roughly chopped mint leaves 50g/1¾oz half-fat crème fraîche sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with greaseproof paper.Cut the potatoes into 1cm/½in thick slices, then into 1cm/½in wide sticks.Place in a saucepan and pour on enough cold water to just cover. Bring to the boil and simmer for 5 minutes until just tender but still firm. (This means the finished chips will be cooked through and slightly fluffy in the middle, but crispy on the outside.)Drain carefully and tip out onto kitchen roll or a tea towel and pat dry.Pour 4 teaspoons of the oil onto a large roasting tray, season with salt and pepper then add the potatoes and toss gently until they are fully coated. Roast for 15-20 minutes until golden-brown, crisp and cooked through.While the chips cook, prepare the fish. Tip the flour into a bowl and season with salt and pepper. Add the water gradually, stirring all the time – you want a thick batter, about the consistency of double cream. Once it comes together, don’t keep mixing it – you want it to be lovely and light.Dip the fish into the batter, coating both sides, making sure that the fish is totally coated. Heat a large frying pan until hot, add the remaining rapeseed oil and when it is very hot, add the fish, laying it down away from you so the oil doesn’t spray up at you. Cook on one side until the batter has just puffed up and turned light golden-brown then flip over and cook on the other side. You will need to cook for 2-3 minutes on each side then lift the fish out onto parchment paper to drain – not kitchen roll as it will stick!Bring a small pan of water to the boil, add the peas and simmer for 2-3 minutes until hot through. Drain and return to the saucepan with the chopped mint, then, using a potato masher, mash the peas gently a little until they burst.Stir in the crème fraîche and season with salt and pepper.Drain both the chips and fish onto kitchen paper to remove any excess oil then serve straightway with the minted peas alongside. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with greaseproof paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with greaseproof paper. Cut the potatoes into 1cm/½in thick slices, then into 1cm/½in wide sticks. Cut the potatoes into 1cm/½in thick slices, then into 1cm/½in wide sticks. Place in a saucepan and pour on enough cold water to just cover. Bring to the boil and simmer for 5 minutes until just tender but still firm. (This means the finished chips will be cooked through and slightly fluffy in the middle, but crispy on the outside.) Place in a saucepan and pour on enough cold water to just cover. Bring to the boil and simmer for 5 minutes until just tender but still firm. (This means the finished chips will be cooked through and slightly fluffy in the middle, but crispy on the outside.) Drain carefully and tip out onto kitchen roll or a tea towel and pat dry. Drain carefully and tip out onto kitchen roll or a tea towel and pat dry. Pour 4 teaspoons of the oil onto a large roasting tray, season with salt and pepper then add the potatoes and toss gently until they are fully coated. Roast for 15-20 minutes until golden-brown, crisp and cooked through. Pour 4 teaspoons of the oil onto a large roasting tray, season with salt and pepper then add the potatoes and toss gently until they are fully coated. Roast for 15-20 minutes until golden-brown, crisp and cooked through. While the chips cook, prepare the fish. Tip the flour into a bowl and season with salt and pepper. Add the water gradually, stirring all the time – you want a thick batter, about the consistency of double cream. Once it comes together, don’t keep mixing it – you want it to be lovely and light. While the chips cook, prepare the fish. Tip the flour into a bowl and season with salt and pepper. Add the water gradually, stirring all the time – you want a thick batter, about the consistency of double cream. Once it comes together, don’t keep mixing it – you want it to be lovely and light. Dip the fish into the batter, coating both sides, making sure that the fish is totally coated. Dip the fish into the batter, coating both sides, making sure that the fish is totally coated. Heat a large frying pan until hot, add the remaining rapeseed oil and when it is very hot, add the fish, laying it down away from you so the oil doesn’t spray up at you. Cook on one side until the batter has just puffed up and turned light golden-brown then flip over and cook on the other side. You will need to cook for 2-3 minutes on each side then lift the fish out onto parchment paper to drain – not kitchen roll as it will stick! Heat a large frying pan until hot, add the remaining rapeseed oil and when it is very hot, add the fish, laying it down away from you so the oil doesn’t spray up at you. Cook on one side until the batter has just puffed up and turned light golden-brown then flip over and cook on the other side. You will need to cook for 2-3 minutes on each side then lift the fish out onto parchment paper to drain – not kitchen roll as it will stick! Bring a small pan of water to the boil, add the peas and simmer for 2-3 minutes until hot through. Drain and return to the saucepan with the chopped mint, then, using a potato masher, mash the peas gently a little until they burst. Bring a small pan of water to the boil, add the peas and simmer for 2-3 minutes until hot through. Drain and return to the saucepan with the chopped mint, then, using a potato masher, mash the peas gently a little until they burst. Stir in the crème fraîche and season with salt and pepper. Stir in the crème fraîche and season with salt and pepper. Drain both the chips and fish onto kitchen paper to remove any excess oil then serve straightway with the minted peas alongside. Drain both the chips and fish onto kitchen paper to remove any excess oil then serve straightway with the minted peas alongside. | {
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"content": "Gluten-free fish and chips with minty peas An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_fish_and_75524_16x9.jpg This gluten-free batter is made with sparkling water, tempura style, and is a crispy delight. Pan-frying instead of deep-frying reduces the calorie count too. Each serving provides 568 kcal, 41g protein, 63g carbohydrates (of which 3.5g sugars), 15g fat (of which 3g saturates), 7g fibre and 0.6g salt. 2 large/3 medium King Edward potatoes, scrubbed4 tbsp rapeseed oil130g/4½oz gluten-free flour 155-175ml/5-6fl oz chilled sparkling water4 x 175g/6oz boneless skinless haddock fillet320g/11oz frozen peas1 tbsp roughly chopped mint leaves 50g/1¾oz half-fat crème fraîchesea salt and freshly ground black pepper 2 large/3 medium King Edward potatoes, scrubbed 4 tbsp rapeseed oil 130g/4½oz gluten-free flour 155-175ml/5-6fl oz chilled sparkling water 4 x 175g/6oz boneless skinless haddock fillet 320g/11oz frozen peas 1 tbsp roughly chopped mint leaves 50g/1¾oz half-fat crème fraîche sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with greaseproof paper.Cut the potatoes into 1cm/½in thick slices, then into 1cm/½in wide sticks.Place in a saucepan and pour on enough cold water to just cover. Bring to the boil and simmer for 5 minutes until just tender but still firm. (This means the finished chips will be cooked through and slightly fluffy in the middle, but crispy on the outside.)Drain carefully and tip out onto kitchen roll or a tea towel and pat dry.Pour 4 teaspoons of the oil onto a large roasting tray, season with salt and pepper then add the potatoes and toss gently until they are fully coated. Roast for 15-20 minutes until golden-brown, crisp and cooked through.While the chips cook, prepare the fish. Tip the flour into a bowl and season with salt and pepper. Add the water gradually, stirring all the time – you want a thick batter, about the consistency of double cream. Once it comes together, don’t keep mixing it – you want it to be lovely and light.Dip the fish into the batter, coating both sides, making sure that the fish is totally coated. Heat a large frying pan until hot, add the remaining rapeseed oil and when it is very hot, add the fish, laying it down away from you so the oil doesn’t spray up at you. Cook on one side until the batter has just puffed up and turned light golden-brown then flip over and cook on the other side. You will need to cook for 2-3 minutes on each side then lift the fish out onto parchment paper to drain – not kitchen roll as it will stick!Bring a small pan of water to the boil, add the peas and simmer for 2-3 minutes until hot through. Drain and return to the saucepan with the chopped mint, then, using a potato masher, mash the peas gently a little until they burst.Stir in the crème fraîche and season with salt and pepper.Drain both the chips and fish onto kitchen paper to remove any excess oil then serve straightway with the minted peas alongside. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with greaseproof paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with greaseproof paper. Cut the potatoes into 1cm/½in thick slices, then into 1cm/½in wide sticks. Cut the potatoes into 1cm/½in thick slices, then into 1cm/½in wide sticks. Place in a saucepan and pour on enough cold water to just cover. Bring to the boil and simmer for 5 minutes until just tender but still firm. (This means the finished chips will be cooked through and slightly fluffy in the middle, but crispy on the outside.) Place in a saucepan and pour on enough cold water to just cover. Bring to the boil and simmer for 5 minutes until just tender but still firm. (This means the finished chips will be cooked through and slightly fluffy in the middle, but crispy on the outside.) Drain carefully and tip out onto kitchen roll or a tea towel and pat dry. Drain carefully and tip out onto kitchen roll or a tea towel and pat dry. Pour 4 teaspoons of the oil onto a large roasting tray, season with salt and pepper then add the potatoes and toss gently until they are fully coated. Roast for 15-20 minutes until golden-brown, crisp and cooked through. Pour 4 teaspoons of the oil onto a large roasting tray, season with salt and pepper then add the potatoes and toss gently until they are fully coated. Roast for 15-20 minutes until golden-brown, crisp and cooked through. While the chips cook, prepare the fish. Tip the flour into a bowl and season with salt and pepper. Add the water gradually, stirring all the time – you want a thick batter, about the consistency of double cream. Once it comes together, don’t keep mixing it – you want it to be lovely and light. While the chips cook, prepare the fish. Tip the flour into a bowl and season with salt and pepper. Add the water gradually, stirring all the time – you want a thick batter, about the consistency of double cream. Once it comes together, don’t keep mixing it – you want it to be lovely and light. Dip the fish into the batter, coating both sides, making sure that the fish is totally coated. Dip the fish into the batter, coating both sides, making sure that the fish is totally coated. Heat a large frying pan until hot, add the remaining rapeseed oil and when it is very hot, add the fish, laying it down away from you so the oil doesn’t spray up at you. Cook on one side until the batter has just puffed up and turned light golden-brown then flip over and cook on the other side. You will need to cook for 2-3 minutes on each side then lift the fish out onto parchment paper to drain – not kitchen roll as it will stick! Heat a large frying pan until hot, add the remaining rapeseed oil and when it is very hot, add the fish, laying it down away from you so the oil doesn’t spray up at you. Cook on one side until the batter has just puffed up and turned light golden-brown then flip over and cook on the other side. You will need to cook for 2-3 minutes on each side then lift the fish out onto parchment paper to drain – not kitchen roll as it will stick! Bring a small pan of water to the boil, add the peas and simmer for 2-3 minutes until hot through. Drain and return to the saucepan with the chopped mint, then, using a potato masher, mash the peas gently a little until they burst. Bring a small pan of water to the boil, add the peas and simmer for 2-3 minutes until hot through. Drain and return to the saucepan with the chopped mint, then, using a potato masher, mash the peas gently a little until they burst. Stir in the crème fraîche and season with salt and pepper. Stir in the crème fraîche and season with salt and pepper. Drain both the chips and fish onto kitchen paper to remove any excess oil then serve straightway with the minted peas alongside. Drain both the chips and fish onto kitchen paper to remove any excess oil then serve straightway with the minted peas alongside."
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} | 3c918d82b85d0ecdbb8356d23f681d52d8eb1ecab9840be65b03ec2d67c8c9f4 | Smoked salmon, pea and broccoli frittata recipe
Smoked salmon, pea and broccoli frittata with homemade chips An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_pea_and_28907_16x9.jpg Serve this smoked salmon frittata for a simple supper. Add peas and broccoli to help you on your way to five a day. A tasty nutritious meal that costs less than £2.50 per portion, proving you can eat well for less. Each serving provides 458 kcal, 22g protein, 46g carbohydrates (of which 3g sugars), 19g fat (of which 4g saturates), 7g fibre and 0.8g salt. Find out how you could cut your food bills with the Eat Well for Less quiz. 900g/2lb floury potatoes, cut into 1cm/½in chipsdrizzle of rapeseed oil 900g/2lb floury potatoes, cut into 1cm/½in chips drizzle of rapeseed oil 6 free-range eggs2 tbsp milk 60g/2¼oz smoked salmon trimmings 1 tbsp oil85g/3oz broccoli (about one quarter of a broccoli head), florets thinly sliced 100g/3½oz frozen peassalt and freshly ground black pepper 6 free-range eggs 2 tbsp milk 60g/2¼oz smoked salmon trimmings 1 tbsp oil 85g/3oz broccoli (about one quarter of a broccoli head), florets thinly sliced 100g/3½oz frozen peas salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp.Meanwhile, crack the eggs into a bowl, add the milk and a pinch of salt and pepper, then whisk. Stir in the smoked salmon.Heat half the oil in an large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes, then add the peas and fry for a further 1 minute.Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute. Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden. Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool.Slide the frittata onto a plate, cut it into slices and serve with the chips. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp. Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp. Meanwhile, crack the eggs into a bowl, add the milk and a pinch of salt and pepper, then whisk. Stir in the smoked salmon. Meanwhile, crack the eggs into a bowl, add the milk and a pinch of salt and pepper, then whisk. Stir in the smoked salmon. Heat half the oil in an large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes, then add the peas and fry for a further 1 minute. Heat half the oil in an large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes, then add the peas and fry for a further 1 minute. Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute. Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute. Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden. Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden. Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool. Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool. Slide the frittata onto a plate, cut it into slices and serve with the chips. Slide the frittata onto a plate, cut it into slices and serve with the chips. | {
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"title": "Smoked salmon, pea and broccoli frittata recipe",
"content": "Smoked salmon, pea and broccoli frittata with homemade chips An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_pea_and_28907_16x9.jpg Serve this smoked salmon frittata for a simple supper. Add peas and broccoli to help you on your way to five a day. A tasty nutritious meal that costs less than £2.50 per portion, proving you can eat well for less. Each serving provides 458 kcal, 22g protein, 46g carbohydrates (of which 3g sugars), 19g fat (of which 4g saturates), 7g fibre and 0.8g salt. Find out how you could cut your food bills with the Eat Well for Less quiz. 900g/2lb floury potatoes, cut into 1cm/½in chipsdrizzle of rapeseed oil 900g/2lb floury potatoes, cut into 1cm/½in chips drizzle of rapeseed oil 6 free-range eggs2 tbsp milk 60g/2¼oz smoked salmon trimmings 1 tbsp oil85g/3oz broccoli (about one quarter of a broccoli head), florets thinly sliced 100g/3½oz frozen peassalt and freshly ground black pepper 6 free-range eggs 2 tbsp milk 60g/2¼oz smoked salmon trimmings 1 tbsp oil 85g/3oz broccoli (about one quarter of a broccoli head), florets thinly sliced 100g/3½oz frozen peas salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp.Meanwhile, crack the eggs into a bowl, add the milk and a pinch of salt and pepper, then whisk. Stir in the smoked salmon.Heat half the oil in an large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes, then add the peas and fry for a further 1 minute.Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute. Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden. Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool.Slide the frittata onto a plate, cut it into slices and serve with the chips. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp. Spread the chips on a large baking tray in a single layer, drizzle with oil, then season well with salt and pepper. Bake for 45 minutes, turning from time to time, or until golden-brown and crisp. Meanwhile, crack the eggs into a bowl, add the milk and a pinch of salt and pepper, then whisk. Stir in the smoked salmon. Meanwhile, crack the eggs into a bowl, add the milk and a pinch of salt and pepper, then whisk. Stir in the smoked salmon. Heat half the oil in an large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes, then add the peas and fry for a further 1 minute. Heat half the oil in an large ovenproof frying pan over a medium-high heat. Fry the broccoli for 3 minutes, then add the peas and fry for a further 1 minute. Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute. Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute. Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden. Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden. Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool. Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool. Slide the frittata onto a plate, cut it into slices and serve with the chips. Slide the frittata onto a plate, cut it into slices and serve with the chips."
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} | daea724d4ffca7430e5d1fcbbc5e563be5892db15e13aa5e2f73dc7824bc6314 | Ramen noodles with chicken and peanut sauce recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ramen_noodles_with_87615_16x9.jpg Quick and energy efficient to make, this satay-style twist on instant ramen noodles is a satisfying supper for one. 1 packet instant ramen noodles 1 pak choi, cut in half or quarters, depending on size 1 cooked chicken breast 1 packet instant ramen noodles 1 pak choi, cut in half or quarters, depending on size 1 cooked chicken breast 2 tbsp crunchy peanut butter 1 tsp sriracha 1 tsp light soy sauce 1 tsp runny honey dried red chilli flakes (optional) 2 tbsp crunchy peanut butter 1 tsp sriracha 1 tsp light soy sauce 1 tsp runny honey dried red chilli flakes (optional) Method Cook the ramen noodles according to packet instructions, using the flavour sachet. In the last 2 minutes of cooking, add the pak choi pieces to gently blanch. While the noodles are cooking, reheat the chicken in a dry pan over a medium-low heat, if desired, until piping hot throughout. Remove the chicken from the pan and thickly slice, then set aside.To make the peanut sauce, combine the peanut butter, sriracha, soy sauce and honey in a small bowl. Add 2–3 tablespoons ice-cold water to loosen the sauce and reach a drizzling consistency.When the noodles are cooked, transfer to a bowl (with or without the stock, depending on whether you want brothy noodles) and add the blanched pak choi and sliced chicken pieces. Generously spoon over the peanut sauce and finish with a sprinkling of chilli flakes, if using. Cook the ramen noodles according to packet instructions, using the flavour sachet. In the last 2 minutes of cooking, add the pak choi pieces to gently blanch. Cook the ramen noodles according to packet instructions, using the flavour sachet. In the last 2 minutes of cooking, add the pak choi pieces to gently blanch. While the noodles are cooking, reheat the chicken in a dry pan over a medium-low heat, if desired, until piping hot throughout. Remove the chicken from the pan and thickly slice, then set aside. While the noodles are cooking, reheat the chicken in a dry pan over a medium-low heat, if desired, until piping hot throughout. Remove the chicken from the pan and thickly slice, then set aside. To make the peanut sauce, combine the peanut butter, sriracha, soy sauce and honey in a small bowl. Add 2–3 tablespoons ice-cold water to loosen the sauce and reach a drizzling consistency. To make the peanut sauce, combine the peanut butter, sriracha, soy sauce and honey in a small bowl. Add 2–3 tablespoons ice-cold water to loosen the sauce and reach a drizzling consistency. When the noodles are cooked, transfer to a bowl (with or without the stock, depending on whether you want brothy noodles) and add the blanched pak choi and sliced chicken pieces. Generously spoon over the peanut sauce and finish with a sprinkling of chilli flakes, if using. When the noodles are cooked, transfer to a bowl (with or without the stock, depending on whether you want brothy noodles) and add the blanched pak choi and sliced chicken pieces. Generously spoon over the peanut sauce and finish with a sprinkling of chilli flakes, if using. | {
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"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ramen_noodles_with_87615_16x9.jpg Quick and energy efficient to make, this satay-style twist on instant ramen noodles is a satisfying supper for one. 1 packet instant ramen noodles 1 pak choi, cut in half or quarters, depending on size 1 cooked chicken breast 1 packet instant ramen noodles 1 pak choi, cut in half or quarters, depending on size 1 cooked chicken breast 2 tbsp crunchy peanut butter 1 tsp sriracha 1 tsp light soy sauce 1 tsp runny honey dried red chilli flakes (optional) 2 tbsp crunchy peanut butter 1 tsp sriracha 1 tsp light soy sauce 1 tsp runny honey dried red chilli flakes (optional) Method Cook the ramen noodles according to packet instructions, using the flavour sachet. In the last 2 minutes of cooking, add the pak choi pieces to gently blanch. While the noodles are cooking, reheat the chicken in a dry pan over a medium-low heat, if desired, until piping hot throughout. Remove the chicken from the pan and thickly slice, then set aside.To make the peanut sauce, combine the peanut butter, sriracha, soy sauce and honey in a small bowl. Add 2–3 tablespoons ice-cold water to loosen the sauce and reach a drizzling consistency.When the noodles are cooked, transfer to a bowl (with or without the stock, depending on whether you want brothy noodles) and add the blanched pak choi and sliced chicken pieces. Generously spoon over the peanut sauce and finish with a sprinkling of chilli flakes, if using. Cook the ramen noodles according to packet instructions, using the flavour sachet. In the last 2 minutes of cooking, add the pak choi pieces to gently blanch. Cook the ramen noodles according to packet instructions, using the flavour sachet. In the last 2 minutes of cooking, add the pak choi pieces to gently blanch. While the noodles are cooking, reheat the chicken in a dry pan over a medium-low heat, if desired, until piping hot throughout. Remove the chicken from the pan and thickly slice, then set aside. While the noodles are cooking, reheat the chicken in a dry pan over a medium-low heat, if desired, until piping hot throughout. Remove the chicken from the pan and thickly slice, then set aside. To make the peanut sauce, combine the peanut butter, sriracha, soy sauce and honey in a small bowl. Add 2–3 tablespoons ice-cold water to loosen the sauce and reach a drizzling consistency. To make the peanut sauce, combine the peanut butter, sriracha, soy sauce and honey in a small bowl. Add 2–3 tablespoons ice-cold water to loosen the sauce and reach a drizzling consistency. When the noodles are cooked, transfer to a bowl (with or without the stock, depending on whether you want brothy noodles) and add the blanched pak choi and sliced chicken pieces. Generously spoon over the peanut sauce and finish with a sprinkling of chilli flakes, if using. When the noodles are cooked, transfer to a bowl (with or without the stock, depending on whether you want brothy noodles) and add the blanched pak choi and sliced chicken pieces. Generously spoon over the peanut sauce and finish with a sprinkling of chilli flakes, if using."
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} | 55e0db2ce781e7916b57fff61e10251cbf943f5a4d83c00164970b721cca6506 | Duck à la rhubarb recipe
An average of 3.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/duck__la_rhubarb_67136_16x9.jpg Rhubarb works wonderfully with the richness of duck and Chinese spices in this gourmet dish. 1 tbsp brown sugar100ml/3½fl oz red wine vinegar500ml/18fl oz chicken stock20g/¾oz butter 1 tbsp brown sugar 100ml/3½fl oz red wine vinegar 500ml/18fl oz chicken stock 20g/¾oz butter 3–4 sticks rhubarb, roughly chopped2 tbsp brown sugarsplash of grenadine (optional) 3–4 sticks rhubarb, roughly chopped 2 tbsp brown sugar splash of grenadine (optional) 2 tsp Chinese five spice2 tsp salt2 large duck breasts, trimmed and fat scored 2 tsp Chinese five spice 2 tsp salt 2 large duck breasts, trimmed and fat scored groundnut oil, for frying1 red chilli, chopped4 pak choi, quarteredsoy sauce, to tastefish sauce, to taste groundnut oil, for frying 1 red chilli, chopped 4 pak choi, quartered soy sauce, to taste fish sauce, to taste 50g/1¾oz brown sugar½ stick rhubarb, cut into 1¾cm/2in batons20g/¾oz butter 50g/1¾oz brown sugar ½ stick rhubarb, cut into 1¾cm/2in batons 20g/¾oz butter Method For the sauce, put the sugar and vinegar in a saucepan and bring to a boil, then reduce the heat and cook until it begins to thicken and caramelise. Add the chicken stock. Cook until the sauce has reduced in volume by half. Add the butter to finish the sauce.Meanwhile, for the rhubarb, place the chopped pieces into a pan with the sugar, two tablespoons water and grenadine, if using. Cook until the rhubarb has softened. Allow to cool slightly then tip into a blender and pulse to form a purée. For the duck, place the Chinese five spice on a plate along with a good pinch of salt. Mix together and then rub the duck breasts with the mixture.Lay the duck breasts, skin-side down in a cold frying pan. Turn on the heat and cook until the skin is golden-brown and the duck is almost cooked through. Turn the breasts over and remove the pan from the heat. The duck will continue to cook with the residual heat from the pan, but this method ensures it won’t overcook. It also allows the duck to rest before serving.Meanwhile, for the pak choi, add a little groundnut oil to a wok and stir fry the chilli for 1–2 minutes. Throw in the pak choi and stir fry for another two minutes before adding the soy sauce and fish sauce. Cook for 1–2 minutes, or until the pak choi is tender.For the garnish, simply melt the sugar in a pan, add the rhubarb batons and the butter, toss to coat the rhubarb in the caramel.To serve, slice the duck breasts in half lengthways and share them out between four serving plates. Garnish the duck with the rhubarb batons, put some pak choi alongside and pour a little of the sauce over the duck. For the sauce, put the sugar and vinegar in a saucepan and bring to a boil, then reduce the heat and cook until it begins to thicken and caramelise. Add the chicken stock. Cook until the sauce has reduced in volume by half. Add the butter to finish the sauce. For the sauce, put the sugar and vinegar in a saucepan and bring to a boil, then reduce the heat and cook until it begins to thicken and caramelise. Add the chicken stock. Cook until the sauce has reduced in volume by half. Add the butter to finish the sauce. Meanwhile, for the rhubarb, place the chopped pieces into a pan with the sugar, two tablespoons water and grenadine, if using. Cook until the rhubarb has softened. Allow to cool slightly then tip into a blender and pulse to form a purée. Meanwhile, for the rhubarb, place the chopped pieces into a pan with the sugar, two tablespoons water and grenadine, if using. Cook until the rhubarb has softened. Allow to cool slightly then tip into a blender and pulse to form a purée. For the duck, place the Chinese five spice on a plate along with a good pinch of salt. Mix together and then rub the duck breasts with the mixture. For the duck, place the Chinese five spice on a plate along with a good pinch of salt. Mix together and then rub the duck breasts with the mixture. Lay the duck breasts, skin-side down in a cold frying pan. Turn on the heat and cook until the skin is golden-brown and the duck is almost cooked through. Turn the breasts over and remove the pan from the heat. The duck will continue to cook with the residual heat from the pan, but this method ensures it won’t overcook. It also allows the duck to rest before serving. Lay the duck breasts, skin-side down in a cold frying pan. Turn on the heat and cook until the skin is golden-brown and the duck is almost cooked through. Turn the breasts over and remove the pan from the heat. The duck will continue to cook with the residual heat from the pan, but this method ensures it won’t overcook. It also allows the duck to rest before serving. Meanwhile, for the pak choi, add a little groundnut oil to a wok and stir fry the chilli for 1–2 minutes. Throw in the pak choi and stir fry for another two minutes before adding the soy sauce and fish sauce. Cook for 1–2 minutes, or until the pak choi is tender. Meanwhile, for the pak choi, add a little groundnut oil to a wok and stir fry the chilli for 1–2 minutes. Throw in the pak choi and stir fry for another two minutes before adding the soy sauce and fish sauce. Cook for 1–2 minutes, or until the pak choi is tender. For the garnish, simply melt the sugar in a pan, add the rhubarb batons and the butter, toss to coat the rhubarb in the caramel. For the garnish, simply melt the sugar in a pan, add the rhubarb batons and the butter, toss to coat the rhubarb in the caramel. To serve, slice the duck breasts in half lengthways and share them out between four serving plates. Garnish the duck with the rhubarb batons, put some pak choi alongside and pour a little of the sauce over the duck. To serve, slice the duck breasts in half lengthways and share them out between four serving plates. Garnish the duck with the rhubarb batons, put some pak choi alongside and pour a little of the sauce over the duck. Recommended wines Try Domaine Bruno Sorg, Gewurztraminer | {
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"title": "Duck à la rhubarb recipe",
"content": "An average of 3.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/duck__la_rhubarb_67136_16x9.jpg Rhubarb works wonderfully with the richness of duck and Chinese spices in this gourmet dish. 1 tbsp brown sugar100ml/3½fl oz red wine vinegar500ml/18fl oz chicken stock20g/¾oz butter 1 tbsp brown sugar 100ml/3½fl oz red wine vinegar 500ml/18fl oz chicken stock 20g/¾oz butter 3–4 sticks rhubarb, roughly chopped2 tbsp brown sugarsplash of grenadine (optional) 3–4 sticks rhubarb, roughly chopped 2 tbsp brown sugar splash of grenadine (optional) 2 tsp Chinese five spice2 tsp salt2 large duck breasts, trimmed and fat scored 2 tsp Chinese five spice 2 tsp salt 2 large duck breasts, trimmed and fat scored groundnut oil, for frying1 red chilli, chopped4 pak choi, quarteredsoy sauce, to tastefish sauce, to taste groundnut oil, for frying 1 red chilli, chopped 4 pak choi, quartered soy sauce, to taste fish sauce, to taste 50g/1¾oz brown sugar½ stick rhubarb, cut into 1¾cm/2in batons20g/¾oz butter 50g/1¾oz brown sugar ½ stick rhubarb, cut into 1¾cm/2in batons 20g/¾oz butter Method For the sauce, put the sugar and vinegar in a saucepan and bring to a boil, then reduce the heat and cook until it begins to thicken and caramelise. Add the chicken stock. Cook until the sauce has reduced in volume by half. Add the butter to finish the sauce.Meanwhile, for the rhubarb, place the chopped pieces into a pan with the sugar, two tablespoons water and grenadine, if using. Cook until the rhubarb has softened. Allow to cool slightly then tip into a blender and pulse to form a purée. For the duck, place the Chinese five spice on a plate along with a good pinch of salt. Mix together and then rub the duck breasts with the mixture.Lay the duck breasts, skin-side down in a cold frying pan. Turn on the heat and cook until the skin is golden-brown and the duck is almost cooked through. Turn the breasts over and remove the pan from the heat. The duck will continue to cook with the residual heat from the pan, but this method ensures it won’t overcook. It also allows the duck to rest before serving.Meanwhile, for the pak choi, add a little groundnut oil to a wok and stir fry the chilli for 1–2 minutes. Throw in the pak choi and stir fry for another two minutes before adding the soy sauce and fish sauce. Cook for 1–2 minutes, or until the pak choi is tender.For the garnish, simply melt the sugar in a pan, add the rhubarb batons and the butter, toss to coat the rhubarb in the caramel.To serve, slice the duck breasts in half lengthways and share them out between four serving plates. Garnish the duck with the rhubarb batons, put some pak choi alongside and pour a little of the sauce over the duck. For the sauce, put the sugar and vinegar in a saucepan and bring to a boil, then reduce the heat and cook until it begins to thicken and caramelise. Add the chicken stock. Cook until the sauce has reduced in volume by half. Add the butter to finish the sauce. For the sauce, put the sugar and vinegar in a saucepan and bring to a boil, then reduce the heat and cook until it begins to thicken and caramelise. Add the chicken stock. Cook until the sauce has reduced in volume by half. Add the butter to finish the sauce. Meanwhile, for the rhubarb, place the chopped pieces into a pan with the sugar, two tablespoons water and grenadine, if using. Cook until the rhubarb has softened. Allow to cool slightly then tip into a blender and pulse to form a purée. Meanwhile, for the rhubarb, place the chopped pieces into a pan with the sugar, two tablespoons water and grenadine, if using. Cook until the rhubarb has softened. Allow to cool slightly then tip into a blender and pulse to form a purée. For the duck, place the Chinese five spice on a plate along with a good pinch of salt. Mix together and then rub the duck breasts with the mixture. For the duck, place the Chinese five spice on a plate along with a good pinch of salt. Mix together and then rub the duck breasts with the mixture. Lay the duck breasts, skin-side down in a cold frying pan. Turn on the heat and cook until the skin is golden-brown and the duck is almost cooked through. Turn the breasts over and remove the pan from the heat. The duck will continue to cook with the residual heat from the pan, but this method ensures it won’t overcook. It also allows the duck to rest before serving. Lay the duck breasts, skin-side down in a cold frying pan. Turn on the heat and cook until the skin is golden-brown and the duck is almost cooked through. Turn the breasts over and remove the pan from the heat. The duck will continue to cook with the residual heat from the pan, but this method ensures it won’t overcook. It also allows the duck to rest before serving. Meanwhile, for the pak choi, add a little groundnut oil to a wok and stir fry the chilli for 1–2 minutes. Throw in the pak choi and stir fry for another two minutes before adding the soy sauce and fish sauce. Cook for 1–2 minutes, or until the pak choi is tender. Meanwhile, for the pak choi, add a little groundnut oil to a wok and stir fry the chilli for 1–2 minutes. Throw in the pak choi and stir fry for another two minutes before adding the soy sauce and fish sauce. Cook for 1–2 minutes, or until the pak choi is tender. For the garnish, simply melt the sugar in a pan, add the rhubarb batons and the butter, toss to coat the rhubarb in the caramel. For the garnish, simply melt the sugar in a pan, add the rhubarb batons and the butter, toss to coat the rhubarb in the caramel. To serve, slice the duck breasts in half lengthways and share them out between four serving plates. Garnish the duck with the rhubarb batons, put some pak choi alongside and pour a little of the sauce over the duck. To serve, slice the duck breasts in half lengthways and share them out between four serving plates. Garnish the duck with the rhubarb batons, put some pak choi alongside and pour a little of the sauce over the duck. Recommended wines Try Domaine Bruno Sorg, Gewurztraminer"
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} | b6e3f2baff4fe2bdc66b4d2f65f3fd76a7f94b609dc869421c286cada5451ee8 | King prawn and scallop stir fry recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/king_prawn_and_scallop_49681_16x9.jpg Have you got wok it takes? This superb seafood stir fry is a quick cook, so have all your ingredients prepared before you turn the heat on. Spring onions, garlic and ginger give an authentic Cantonese flavour. 2 tbsp groundnut oil 1 garlic clove, thinly sliced10g fresh root ginger, cut into matchsticks6 king prawns, peeled and deveined 3 scallops, each cut in half to make 2 discs (6 discs in total) sea salt flakes and pepper, to taste1-1½ tbsp Shaoxing rice wine, to taste1 spring onion, cut into strips4 sprigs choi sum, or other Chinese greens1 pak choi, cut into 430g/1oz mangetout, cut in half lengthways on an angle½ red chilli, thinly sliced on an angle1-2 tbsp light soy sauce, to taste1 tsp sesame oil 2 tbsp groundnut oil 1 garlic clove, thinly sliced 10g fresh root ginger, cut into matchsticks 6 king prawns, peeled and deveined 3 scallops, each cut in half to make 2 discs (6 discs in total) sea salt flakes and pepper, to taste 1-1½ tbsp Shaoxing rice wine, to taste 1 spring onion, cut into strips 4 sprigs choi sum, or other Chinese greens 1 pak choi, cut into 4 30g/1oz mangetout, cut in half lengthways on an angle ½ red chilli, thinly sliced on an angle 1-2 tbsp light soy sauce, to taste 1 tsp sesame oil Method Heat the groundnut oil in a wok until smoking.When hot, add the garlic and ginger cook for one minute, or until soft. Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times.Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides.Toss the wok or gently turn the seafood over, then add the rice wine.Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes Add the red chilli and light soy sauce, to taste.Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion. Serve at once. Heat the groundnut oil in a wok until smoking. Heat the groundnut oil in a wok until smoking. When hot, add the garlic and ginger cook for one minute, or until soft. When hot, add the garlic and ginger cook for one minute, or until soft. Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times. Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times. Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides. Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides. Toss the wok or gently turn the seafood over, then add the rice wine. Toss the wok or gently turn the seafood over, then add the rice wine. Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes Add the red chilli and light soy sauce, to taste. Add the red chilli and light soy sauce, to taste. Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion. Serve at once. Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion. Serve at once. Recipe tips If you prefer this dish a little thicker, mix together one tablespoon of cornflour with two tablespoons of cold water. Stir this mixture in at the end to thicken. | {
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"title": "King prawn and scallop stir fry recipe",
"content": "An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/king_prawn_and_scallop_49681_16x9.jpg Have you got wok it takes? This superb seafood stir fry is a quick cook, so have all your ingredients prepared before you turn the heat on. Spring onions, garlic and ginger give an authentic Cantonese flavour. 2 tbsp groundnut oil 1 garlic clove, thinly sliced10g fresh root ginger, cut into matchsticks6 king prawns, peeled and deveined 3 scallops, each cut in half to make 2 discs (6 discs in total) sea salt flakes and pepper, to taste1-1½ tbsp Shaoxing rice wine, to taste1 spring onion, cut into strips4 sprigs choi sum, or other Chinese greens1 pak choi, cut into 430g/1oz mangetout, cut in half lengthways on an angle½ red chilli, thinly sliced on an angle1-2 tbsp light soy sauce, to taste1 tsp sesame oil 2 tbsp groundnut oil 1 garlic clove, thinly sliced 10g fresh root ginger, cut into matchsticks 6 king prawns, peeled and deveined 3 scallops, each cut in half to make 2 discs (6 discs in total) sea salt flakes and pepper, to taste 1-1½ tbsp Shaoxing rice wine, to taste 1 spring onion, cut into strips 4 sprigs choi sum, or other Chinese greens 1 pak choi, cut into 4 30g/1oz mangetout, cut in half lengthways on an angle ½ red chilli, thinly sliced on an angle 1-2 tbsp light soy sauce, to taste 1 tsp sesame oil Method Heat the groundnut oil in a wok until smoking.When hot, add the garlic and ginger cook for one minute, or until soft. Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times.Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides.Toss the wok or gently turn the seafood over, then add the rice wine.Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes Add the red chilli and light soy sauce, to taste.Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion. Serve at once. Heat the groundnut oil in a wok until smoking. Heat the groundnut oil in a wok until smoking. When hot, add the garlic and ginger cook for one minute, or until soft. When hot, add the garlic and ginger cook for one minute, or until soft. Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times. Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times. Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides. Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides. Toss the wok or gently turn the seafood over, then add the rice wine. Toss the wok or gently turn the seafood over, then add the rice wine. Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes Add the red chilli and light soy sauce, to taste. Add the red chilli and light soy sauce, to taste. Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion. Serve at once. Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion. Serve at once. Recipe tips If you prefer this dish a little thicker, mix together one tablespoon of cornflour with two tablespoons of cold water. Stir this mixture in at the end to thicken."
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} | 6075c68a43745dbe817a9de10a537231c36e19b2a15e2dc36d0220fcc54219d6 | Noodles with prawns and pak choi recipe
An average of 4.8 out of 5 stars from 6 ratings A tasty udon noodle recipe with prawns. 1 tbsp olive oil1 garlic clove, chopped½ tsp chilli flakes2.5cm/1in piece root ginger, peeled and chopped¼ red pepper, seeds removed, chopped1 pak choi, leaves separated2 raw tiger prawns, shells removed, deveined1 tsp soy sauce1 tbsp honey85g/3oz cooked udon noodles 1 tbsp olive oil 1 garlic clove, chopped ½ tsp chilli flakes 2.5cm/1in piece root ginger, peeled and chopped ¼ red pepper, seeds removed, chopped 1 pak choi, leaves separated 2 raw tiger prawns, shells removed, deveined 1 tsp soy sauce 1 tbsp honey 85g/3oz cooked udon noodles 1 tbsp chopped fresh coriander1 lime, quartered 1 tbsp chopped fresh coriander 1 lime, quartered Method Heat the oil in a wok or large frying pan and stir fry the garlic, chilli and ginger for one minute.Add the red pepper and pak choi and stir fry for a further minute.Add the prawns, soy sauce, honey and noodles and cook for 2-3 minutes, or until the prawns have turned pink and are cooked through.To serve, place into a serving dish, sprinkle over the coriander and garnish with lime wedges. Heat the oil in a wok or large frying pan and stir fry the garlic, chilli and ginger for one minute. Heat the oil in a wok or large frying pan and stir fry the garlic, chilli and ginger for one minute. Add the red pepper and pak choi and stir fry for a further minute. Add the red pepper and pak choi and stir fry for a further minute. Add the prawns, soy sauce, honey and noodles and cook for 2-3 minutes, or until the prawns have turned pink and are cooked through. Add the prawns, soy sauce, honey and noodles and cook for 2-3 minutes, or until the prawns have turned pink and are cooked through. To serve, place into a serving dish, sprinkle over the coriander and garnish with lime wedges. To serve, place into a serving dish, sprinkle over the coriander and garnish with lime wedges. | {
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"title": "Noodles with prawns and pak choi recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings A tasty udon noodle recipe with prawns. 1 tbsp olive oil1 garlic clove, chopped½ tsp chilli flakes2.5cm/1in piece root ginger, peeled and chopped¼ red pepper, seeds removed, chopped1 pak choi, leaves separated2 raw tiger prawns, shells removed, deveined1 tsp soy sauce1 tbsp honey85g/3oz cooked udon noodles 1 tbsp olive oil 1 garlic clove, chopped ½ tsp chilli flakes 2.5cm/1in piece root ginger, peeled and chopped ¼ red pepper, seeds removed, chopped 1 pak choi, leaves separated 2 raw tiger prawns, shells removed, deveined 1 tsp soy sauce 1 tbsp honey 85g/3oz cooked udon noodles 1 tbsp chopped fresh coriander1 lime, quartered 1 tbsp chopped fresh coriander 1 lime, quartered Method Heat the oil in a wok or large frying pan and stir fry the garlic, chilli and ginger for one minute.Add the red pepper and pak choi and stir fry for a further minute.Add the prawns, soy sauce, honey and noodles and cook for 2-3 minutes, or until the prawns have turned pink and are cooked through.To serve, place into a serving dish, sprinkle over the coriander and garnish with lime wedges. Heat the oil in a wok or large frying pan and stir fry the garlic, chilli and ginger for one minute. Heat the oil in a wok or large frying pan and stir fry the garlic, chilli and ginger for one minute. Add the red pepper and pak choi and stir fry for a further minute. Add the red pepper and pak choi and stir fry for a further minute. Add the prawns, soy sauce, honey and noodles and cook for 2-3 minutes, or until the prawns have turned pink and are cooked through. Add the prawns, soy sauce, honey and noodles and cook for 2-3 minutes, or until the prawns have turned pink and are cooked through. To serve, place into a serving dish, sprinkle over the coriander and garnish with lime wedges. To serve, place into a serving dish, sprinkle over the coriander and garnish with lime wedges."
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} | d8658f1885ec90a4ca2fb300cd45e8f98752d5663d34bba37dbe0dbab2941044 | Chicken stir-fried with pak choi recipe
An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenstirfriedwith_86683_16x9.jpg Stir-fries are a great way to use up small amounts of food in the fridge. Be organised and have all the ingredients ready before you heat the pan, as they will cook very quickly. 2 tbsp groundnut oil2 skinless free-range chicken breasts, cut into strips1 garlic clove, crushed1 tsp grated fresh ginger1 star anise½ tsp finely chopped fresh red chillihandful mangetout2 pak choi, stems separated4 spring onions, sliced at an angle100g/3½oz mixed wild mushrooms, trimmed and cut into even-sized pieces4 tbsp soy sauce2 tbsp balsamic vinegarhandful fresh flatleaf parsley1 tbsp chopped fresh tarragon1 tbsp chopped fresh chives 2 tbsp groundnut oil 2 skinless free-range chicken breasts, cut into strips 1 garlic clove, crushed 1 tsp grated fresh ginger 1 star anise ½ tsp finely chopped fresh red chilli handful mangetout 2 pak choi, stems separated 4 spring onions, sliced at an angle 100g/3½oz mixed wild mushrooms, trimmed and cut into even-sized pieces 4 tbsp soy sauce 2 tbsp balsamic vinegar handful fresh flatleaf parsley 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh chives Method In a large frying pan or wok, heat the groundnut oil over a medium high heat.Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds.Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked.Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately. In a large frying pan or wok, heat the groundnut oil over a medium high heat. In a large frying pan or wok, heat the groundnut oil over a medium high heat. Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through. Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through. Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds. Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked. Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately. Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately. | {
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"title": "Chicken stir-fried with pak choi recipe",
"content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenstirfriedwith_86683_16x9.jpg Stir-fries are a great way to use up small amounts of food in the fridge. Be organised and have all the ingredients ready before you heat the pan, as they will cook very quickly. 2 tbsp groundnut oil2 skinless free-range chicken breasts, cut into strips1 garlic clove, crushed1 tsp grated fresh ginger1 star anise½ tsp finely chopped fresh red chillihandful mangetout2 pak choi, stems separated4 spring onions, sliced at an angle100g/3½oz mixed wild mushrooms, trimmed and cut into even-sized pieces4 tbsp soy sauce2 tbsp balsamic vinegarhandful fresh flatleaf parsley1 tbsp chopped fresh tarragon1 tbsp chopped fresh chives 2 tbsp groundnut oil 2 skinless free-range chicken breasts, cut into strips 1 garlic clove, crushed 1 tsp grated fresh ginger 1 star anise ½ tsp finely chopped fresh red chilli handful mangetout 2 pak choi, stems separated 4 spring onions, sliced at an angle 100g/3½oz mixed wild mushrooms, trimmed and cut into even-sized pieces 4 tbsp soy sauce 2 tbsp balsamic vinegar handful fresh flatleaf parsley 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh chives Method In a large frying pan or wok, heat the groundnut oil over a medium high heat.Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through.Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds.Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked.Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately. In a large frying pan or wok, heat the groundnut oil over a medium high heat. In a large frying pan or wok, heat the groundnut oil over a medium high heat. Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through. Add the chicken strips and cook, lightly tossing, for 3-4 minutes until the chicken turns white and is almost cooked through. Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds. Add the garlic, ginger, star anise and chilli, and cook for a further 30 seconds. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked. Add the mangetout, pak choi, spring onions and mushrooms, and stir fry for another 3-4 minutes until they are all lightly cooked. Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately. Finish with the soy sauce, balsamic vinegar and fresh herbs. Stir together briefly and serve immediately."
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} | 4dde837d55fc4cf52704a17220804a4358cb53f082df293eb4eb2509ce06864a | Tuscan salmon recipe
An average of 4.7 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuscan_salmon_61659_16x9.jpg This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets. Serve alongside a fresh green salad and crusty bread for dipping or herby new potatoes. 2 tbsp olive oil, for frying 4 salmon fillets, around 125g/4½oz per fillet 1 medium onion, sliced 1 garlic clove, crushed 1 small bunch fresh parsley75g/2¾oz sun-dried tomatoes, roughly chopped 250g/9oz cherry tomatoes, halved 300ml/½ pint double cream ½ lemon, zest and a squeeze of juice25g/1oz Parmesan, finely grated100g/3½oz baby spinach sea salt and freshly cracked black pepper 2 tbsp olive oil, for frying 4 salmon fillets, around 125g/4½oz per fillet 1 medium onion, sliced 1 garlic clove, crushed 1 small bunch fresh parsley 75g/2¾oz sun-dried tomatoes, roughly chopped 250g/9oz cherry tomatoes, halved 300ml/½ pint double cream ½ lemon, zest and a squeeze of juice 25g/1oz Parmesan, finely grated 100g/3½oz baby spinach sea salt and freshly cracked black pepper Method Heat 1 tablespoon oil in a large, heavy-bottomed frying pan over a medium-high heat. Pat the salmon fillets dry using kitchen paper then season with salt and pepper. Carefully lay the fillets skin-side down in the hot pan and allow to fry for 5 minutes giving each fillet plenty of space to cook. Once the skin is golden and crisp, carefully flip each fillet using a spatula and fry for a further 2–3 minutes until just cooked through. If the salmon is browning too quickly, turn down the heat. Remove the salmon from the pan and transfer to a plate while you make the sauce. Add the remaining oil to the pan and turn down the heat to medium. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt and fry for a further 1 minute.Remove the stalks from the parsley and finely chop, keeping the leaves for later. Add the parsley stalks and sun-dried tomatoes to the pan and fry for another 1 minute. Tip in the cherry tomatoes and fry for 2–3 minutes until they start to soften. Pour in the cream and turn the heat down to medium-low. Let the cream come to a gentle simmer and allow the sauce to reduce for 1 minute. Add the lemon zest and a squeeze of lemon juice. Sprinkle in the Parmesan and season with salt and pepper. Add the spinach to the pan and allow to wilt – this should only take 1–2 minutes – and stir through to incorporate into the sauce. Return the salmon to the pan and allow to gently reheat for 1–2 minutes. Serve straight to the table alongside a fresh green salad and crusty bread or herby new potatoes. Heat 1 tablespoon oil in a large, heavy-bottomed frying pan over a medium-high heat. Pat the salmon fillets dry using kitchen paper then season with salt and pepper. Carefully lay the fillets skin-side down in the hot pan and allow to fry for 5 minutes giving each fillet plenty of space to cook. Heat 1 tablespoon oil in a large, heavy-bottomed frying pan over a medium-high heat. Pat the salmon fillets dry using kitchen paper then season with salt and pepper. Carefully lay the fillets skin-side down in the hot pan and allow to fry for 5 minutes giving each fillet plenty of space to cook. Once the skin is golden and crisp, carefully flip each fillet using a spatula and fry for a further 2–3 minutes until just cooked through. If the salmon is browning too quickly, turn down the heat. Once the skin is golden and crisp, carefully flip each fillet using a spatula and fry for a further 2–3 minutes until just cooked through. If the salmon is browning too quickly, turn down the heat. Remove the salmon from the pan and transfer to a plate while you make the sauce. Add the remaining oil to the pan and turn down the heat to medium. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt and fry for a further 1 minute. Remove the salmon from the pan and transfer to a plate while you make the sauce. Add the remaining oil to the pan and turn down the heat to medium. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt and fry for a further 1 minute. Remove the stalks from the parsley and finely chop, keeping the leaves for later. Add the parsley stalks and sun-dried tomatoes to the pan and fry for another 1 minute. Remove the stalks from the parsley and finely chop, keeping the leaves for later. Add the parsley stalks and sun-dried tomatoes to the pan and fry for another 1 minute. Tip in the cherry tomatoes and fry for 2–3 minutes until they start to soften. Pour in the cream and turn the heat down to medium-low. Let the cream come to a gentle simmer and allow the sauce to reduce for 1 minute. Tip in the cherry tomatoes and fry for 2–3 minutes until they start to soften. Pour in the cream and turn the heat down to medium-low. Let the cream come to a gentle simmer and allow the sauce to reduce for 1 minute. Add the lemon zest and a squeeze of lemon juice. Sprinkle in the Parmesan and season with salt and pepper. Add the lemon zest and a squeeze of lemon juice. Sprinkle in the Parmesan and season with salt and pepper. Add the spinach to the pan and allow to wilt – this should only take 1–2 minutes – and stir through to incorporate into the sauce. Return the salmon to the pan and allow to gently reheat for 1–2 minutes. Add the spinach to the pan and allow to wilt – this should only take 1–2 minutes – and stir through to incorporate into the sauce. Return the salmon to the pan and allow to gently reheat for 1–2 minutes. Serve straight to the table alongside a fresh green salad and crusty bread or herby new potatoes. Serve straight to the table alongside a fresh green salad and crusty bread or herby new potatoes. | {
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"title": "Tuscan salmon recipe",
"content": "An average of 4.7 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuscan_salmon_61659_16x9.jpg This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets. Serve alongside a fresh green salad and crusty bread for dipping or herby new potatoes. 2 tbsp olive oil, for frying 4 salmon fillets, around 125g/4½oz per fillet 1 medium onion, sliced 1 garlic clove, crushed 1 small bunch fresh parsley75g/2¾oz sun-dried tomatoes, roughly chopped 250g/9oz cherry tomatoes, halved 300ml/½ pint double cream ½ lemon, zest and a squeeze of juice25g/1oz Parmesan, finely grated100g/3½oz baby spinach sea salt and freshly cracked black pepper 2 tbsp olive oil, for frying 4 salmon fillets, around 125g/4½oz per fillet 1 medium onion, sliced 1 garlic clove, crushed 1 small bunch fresh parsley 75g/2¾oz sun-dried tomatoes, roughly chopped 250g/9oz cherry tomatoes, halved 300ml/½ pint double cream ½ lemon, zest and a squeeze of juice 25g/1oz Parmesan, finely grated 100g/3½oz baby spinach sea salt and freshly cracked black pepper Method Heat 1 tablespoon oil in a large, heavy-bottomed frying pan over a medium-high heat. Pat the salmon fillets dry using kitchen paper then season with salt and pepper. Carefully lay the fillets skin-side down in the hot pan and allow to fry for 5 minutes giving each fillet plenty of space to cook. Once the skin is golden and crisp, carefully flip each fillet using a spatula and fry for a further 2–3 minutes until just cooked through. If the salmon is browning too quickly, turn down the heat. Remove the salmon from the pan and transfer to a plate while you make the sauce. Add the remaining oil to the pan and turn down the heat to medium. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt and fry for a further 1 minute.Remove the stalks from the parsley and finely chop, keeping the leaves for later. Add the parsley stalks and sun-dried tomatoes to the pan and fry for another 1 minute. Tip in the cherry tomatoes and fry for 2–3 minutes until they start to soften. Pour in the cream and turn the heat down to medium-low. Let the cream come to a gentle simmer and allow the sauce to reduce for 1 minute. Add the lemon zest and a squeeze of lemon juice. Sprinkle in the Parmesan and season with salt and pepper. Add the spinach to the pan and allow to wilt – this should only take 1–2 minutes – and stir through to incorporate into the sauce. Return the salmon to the pan and allow to gently reheat for 1–2 minutes. Serve straight to the table alongside a fresh green salad and crusty bread or herby new potatoes. Heat 1 tablespoon oil in a large, heavy-bottomed frying pan over a medium-high heat. Pat the salmon fillets dry using kitchen paper then season with salt and pepper. Carefully lay the fillets skin-side down in the hot pan and allow to fry for 5 minutes giving each fillet plenty of space to cook. Heat 1 tablespoon oil in a large, heavy-bottomed frying pan over a medium-high heat. Pat the salmon fillets dry using kitchen paper then season with salt and pepper. Carefully lay the fillets skin-side down in the hot pan and allow to fry for 5 minutes giving each fillet plenty of space to cook. Once the skin is golden and crisp, carefully flip each fillet using a spatula and fry for a further 2–3 minutes until just cooked through. If the salmon is browning too quickly, turn down the heat. Once the skin is golden and crisp, carefully flip each fillet using a spatula and fry for a further 2–3 minutes until just cooked through. If the salmon is browning too quickly, turn down the heat. Remove the salmon from the pan and transfer to a plate while you make the sauce. Add the remaining oil to the pan and turn down the heat to medium. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt and fry for a further 1 minute. Remove the salmon from the pan and transfer to a plate while you make the sauce. Add the remaining oil to the pan and turn down the heat to medium. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt and fry for a further 1 minute. Remove the stalks from the parsley and finely chop, keeping the leaves for later. Add the parsley stalks and sun-dried tomatoes to the pan and fry for another 1 minute. Remove the stalks from the parsley and finely chop, keeping the leaves for later. Add the parsley stalks and sun-dried tomatoes to the pan and fry for another 1 minute. Tip in the cherry tomatoes and fry for 2–3 minutes until they start to soften. Pour in the cream and turn the heat down to medium-low. Let the cream come to a gentle simmer and allow the sauce to reduce for 1 minute. Tip in the cherry tomatoes and fry for 2–3 minutes until they start to soften. Pour in the cream and turn the heat down to medium-low. Let the cream come to a gentle simmer and allow the sauce to reduce for 1 minute. Add the lemon zest and a squeeze of lemon juice. Sprinkle in the Parmesan and season with salt and pepper. Add the lemon zest and a squeeze of lemon juice. Sprinkle in the Parmesan and season with salt and pepper. Add the spinach to the pan and allow to wilt – this should only take 1–2 minutes – and stir through to incorporate into the sauce. Return the salmon to the pan and allow to gently reheat for 1–2 minutes. Add the spinach to the pan and allow to wilt – this should only take 1–2 minutes – and stir through to incorporate into the sauce. Return the salmon to the pan and allow to gently reheat for 1–2 minutes. Serve straight to the table alongside a fresh green salad and crusty bread or herby new potatoes. Serve straight to the table alongside a fresh green salad and crusty bread or herby new potatoes."
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} | 9e294aa0d72d3297d7847ba5b6af0bdf8de0fa35ebeeb27cbe2a72c34aba1729 | Butter-poached eggs with spinach recipe
An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butter-poached_egg_in_a_26822_16x9.jpg This great technique of steam-poaching, using the juices from vegetables and a little butter, is easy to adapt to what’s around or in season, and is useful for a fridge-foraging lunch or supper as well as a healthy big breakfast. Each serving provides 457 kcal, 23g protein, 42g carbohydrates (of which 5g sugars), 20g fat (of which 8g saturates), 9g fibre and 1.6g salt. 20g/¾oz butter 1 tsp olive oil 250g/9oz baby spinach 10 cherry tomatoes, halved 2 large free-range eggs½ lemon, juice onlysalt and freshly ground black pepper2 x 100g/3½oz slices wholegrain bread, to serve 20g/¾oz butter 1 tsp olive oil 250g/9oz baby spinach 10 cherry tomatoes, halved 2 large free-range eggs ½ lemon, juice only salt and freshly ground black pepper 2 x 100g/3½oz slices wholegrain bread, to serve Method Melt three-quarters the butter with the oil in a small frying pan over a medium heat. Add the spinach and tomatoes and season. Stir, cover with a lid, turn down the heat and cook for 2–3 minutes, or until the spinach has wilted.Push the vegetables around the edge of the pan into a wide ring with a gap in the middle for the eggs, like a nest.Melt the remaining butter in the centre of the pan and let it mix with some of the juices that have come out of the vegetables. Break the eggs into the middle. Cover and cook until the eggs are done to your liking (3–4 minutes for a runny yolk and 5–6 minutes for firm).Meanwhile, toast the bread on both sides. Season the egg and squeeze over the lemon juice. Serve immediately with the toast. Melt three-quarters the butter with the oil in a small frying pan over a medium heat. Add the spinach and tomatoes and season. Stir, cover with a lid, turn down the heat and cook for 2–3 minutes, or until the spinach has wilted. Melt three-quarters the butter with the oil in a small frying pan over a medium heat. Add the spinach and tomatoes and season. Stir, cover with a lid, turn down the heat and cook for 2–3 minutes, or until the spinach has wilted. Push the vegetables around the edge of the pan into a wide ring with a gap in the middle for the eggs, like a nest. Push the vegetables around the edge of the pan into a wide ring with a gap in the middle for the eggs, like a nest. Melt the remaining butter in the centre of the pan and let it mix with some of the juices that have come out of the vegetables. Break the eggs into the middle. Cover and cook until the eggs are done to your liking (3–4 minutes for a runny yolk and 5–6 minutes for firm). Melt the remaining butter in the centre of the pan and let it mix with some of the juices that have come out of the vegetables. Break the eggs into the middle. Cover and cook until the eggs are done to your liking (3–4 minutes for a runny yolk and 5–6 minutes for firm). Meanwhile, toast the bread on both sides. Meanwhile, toast the bread on both sides. Season the egg and squeeze over the lemon juice. Serve immediately with the toast. Season the egg and squeeze over the lemon juice. Serve immediately with the toast. | {
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"title": "Butter-poached eggs with spinach recipe",
"content": "An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butter-poached_egg_in_a_26822_16x9.jpg This great technique of steam-poaching, using the juices from vegetables and a little butter, is easy to adapt to what’s around or in season, and is useful for a fridge-foraging lunch or supper as well as a healthy big breakfast. Each serving provides 457 kcal, 23g protein, 42g carbohydrates (of which 5g sugars), 20g fat (of which 8g saturates), 9g fibre and 1.6g salt. 20g/¾oz butter 1 tsp olive oil 250g/9oz baby spinach 10 cherry tomatoes, halved 2 large free-range eggs½ lemon, juice onlysalt and freshly ground black pepper2 x 100g/3½oz slices wholegrain bread, to serve 20g/¾oz butter 1 tsp olive oil 250g/9oz baby spinach 10 cherry tomatoes, halved 2 large free-range eggs ½ lemon, juice only salt and freshly ground black pepper 2 x 100g/3½oz slices wholegrain bread, to serve Method Melt three-quarters the butter with the oil in a small frying pan over a medium heat. Add the spinach and tomatoes and season. Stir, cover with a lid, turn down the heat and cook for 2–3 minutes, or until the spinach has wilted.Push the vegetables around the edge of the pan into a wide ring with a gap in the middle for the eggs, like a nest.Melt the remaining butter in the centre of the pan and let it mix with some of the juices that have come out of the vegetables. Break the eggs into the middle. Cover and cook until the eggs are done to your liking (3–4 minutes for a runny yolk and 5–6 minutes for firm).Meanwhile, toast the bread on both sides. Season the egg and squeeze over the lemon juice. Serve immediately with the toast. Melt three-quarters the butter with the oil in a small frying pan over a medium heat. Add the spinach and tomatoes and season. Stir, cover with a lid, turn down the heat and cook for 2–3 minutes, or until the spinach has wilted. Melt three-quarters the butter with the oil in a small frying pan over a medium heat. Add the spinach and tomatoes and season. Stir, cover with a lid, turn down the heat and cook for 2–3 minutes, or until the spinach has wilted. Push the vegetables around the edge of the pan into a wide ring with a gap in the middle for the eggs, like a nest. Push the vegetables around the edge of the pan into a wide ring with a gap in the middle for the eggs, like a nest. Melt the remaining butter in the centre of the pan and let it mix with some of the juices that have come out of the vegetables. Break the eggs into the middle. Cover and cook until the eggs are done to your liking (3–4 minutes for a runny yolk and 5–6 minutes for firm). Melt the remaining butter in the centre of the pan and let it mix with some of the juices that have come out of the vegetables. Break the eggs into the middle. Cover and cook until the eggs are done to your liking (3–4 minutes for a runny yolk and 5–6 minutes for firm). Meanwhile, toast the bread on both sides. Meanwhile, toast the bread on both sides. Season the egg and squeeze over the lemon juice. Serve immediately with the toast. Season the egg and squeeze over the lemon juice. Serve immediately with the toast."
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} | 67aca51288aee72d373d59e755968c57ba624685214cdb1fe1b5496e24b6d8e5 | Potato gratin, fried egg and spinach recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_gratin_fried_egg_32535_16x9.jpg This 10-minutes-to-table brunch gives leftover potato gratin a tasty new lease of life. Use any type of gratin you have in the fridge. 1 tbsp plain floursalt and freshly ground black peppera thick slice of leftover potato gratin (or dauphinoise)25g/1oz butter 55g/2oz spinach, just washed 1 garlic clove, finely chopped1 eggsplash Worcestershire sauce 1 tbsp plain flour salt and freshly ground black pepper a thick slice of leftover potato gratin (or dauphinoise) 25g/1oz butter 55g/2oz spinach, just washed 1 garlic clove, finely chopped 1 egg splash Worcestershire sauce Method Season the flour with salt and pepper. Lightly dust the gratin in the seasoned flour.Melt half the butter in a frying pan over a medium heat. Add the gratin and cook for 3-4 minutes on each side, until golden brown and hot through, then transfer to a plate.Cook the spinach and garlic in the pan, stirring, for 30-60 seconds, until the spinach has wilted. Spoon on top of the gratin.Melt the remaining butter in the pan, then crack in the egg and fry until it has just set. Place the egg on top of the spinach, splash on the Worcestershire sauce and serve immediately. Season the flour with salt and pepper. Lightly dust the gratin in the seasoned flour. Season the flour with salt and pepper. Lightly dust the gratin in the seasoned flour. Melt half the butter in a frying pan over a medium heat. Add the gratin and cook for 3-4 minutes on each side, until golden brown and hot through, then transfer to a plate. Melt half the butter in a frying pan over a medium heat. Add the gratin and cook for 3-4 minutes on each side, until golden brown and hot through, then transfer to a plate. Cook the spinach and garlic in the pan, stirring, for 30-60 seconds, until the spinach has wilted. Spoon on top of the gratin. Cook the spinach and garlic in the pan, stirring, for 30-60 seconds, until the spinach has wilted. Spoon on top of the gratin. Melt the remaining butter in the pan, then crack in the egg and fry until it has just set. Place the egg on top of the spinach, splash on the Worcestershire sauce and serve immediately. Melt the remaining butter in the pan, then crack in the egg and fry until it has just set. Place the egg on top of the spinach, splash on the Worcestershire sauce and serve immediately. | {
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"title": "Potato gratin, fried egg and spinach 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/potato_gratin_fried_egg_32535_16x9.jpg This 10-minutes-to-table brunch gives leftover potato gratin a tasty new lease of life. Use any type of gratin you have in the fridge. 1 tbsp plain floursalt and freshly ground black peppera thick slice of leftover potato gratin (or dauphinoise)25g/1oz butter 55g/2oz spinach, just washed 1 garlic clove, finely chopped1 eggsplash Worcestershire sauce 1 tbsp plain flour salt and freshly ground black pepper a thick slice of leftover potato gratin (or dauphinoise) 25g/1oz butter 55g/2oz spinach, just washed 1 garlic clove, finely chopped 1 egg splash Worcestershire sauce Method Season the flour with salt and pepper. Lightly dust the gratin in the seasoned flour.Melt half the butter in a frying pan over a medium heat. Add the gratin and cook for 3-4 minutes on each side, until golden brown and hot through, then transfer to a plate.Cook the spinach and garlic in the pan, stirring, for 30-60 seconds, until the spinach has wilted. Spoon on top of the gratin.Melt the remaining butter in the pan, then crack in the egg and fry until it has just set. Place the egg on top of the spinach, splash on the Worcestershire sauce and serve immediately. Season the flour with salt and pepper. Lightly dust the gratin in the seasoned flour. Season the flour with salt and pepper. Lightly dust the gratin in the seasoned flour. Melt half the butter in a frying pan over a medium heat. Add the gratin and cook for 3-4 minutes on each side, until golden brown and hot through, then transfer to a plate. Melt half the butter in a frying pan over a medium heat. Add the gratin and cook for 3-4 minutes on each side, until golden brown and hot through, then transfer to a plate. Cook the spinach and garlic in the pan, stirring, for 30-60 seconds, until the spinach has wilted. Spoon on top of the gratin. Cook the spinach and garlic in the pan, stirring, for 30-60 seconds, until the spinach has wilted. Spoon on top of the gratin. Melt the remaining butter in the pan, then crack in the egg and fry until it has just set. Place the egg on top of the spinach, splash on the Worcestershire sauce and serve immediately. Melt the remaining butter in the pan, then crack in the egg and fry until it has just set. Place the egg on top of the spinach, splash on the Worcestershire sauce and serve immediately."
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} | 29ee70721e3ec4dd6b3a5663e1763b98611324f75415fc32adcef9cd42fd25f5 | Spanakopita recipe
Make the pastry by sifting the flour into a bowl and making a well in the middle. Mix the water and oil together and gradually pour it onto the flour, mixing as you go. You’re looking for a soft, but not sticky dough. If the mix is too wet, add a sprinkling of flour. Once the dough has come together, take it out of the bowl and start kneading. The dough should be at a consistency where you shouldn’t need any flour to knead. Work the dough for about 10-15 minutes, or until it has a smooth appearance. Wrap in cling film and leave to rest in the fridge for a minimum of one hour.While the dough is resting, make the filling. Heat a large wide pan with a lid over a medium heat. Wash the spinach thoroughly and add it to the pan, squashing it down if necessary. Season with salt and pepper and put the lid on. Let the spinach cook down for about five minutes, stirring occasionally until it’s completely cooked. Drain into a colander and press with the back of a spoon to get rid of as much moisture as possible. Press down with kitchen paper to remove any excess moisture. Return to the pan to further dry out, and add the nutmeg and lemon zest. Turn off the heat and leave until completely cool. Once cold, stir through the egg, crumble in the feta and mix thoroughly. Check the seasoning and add salt and freshly ground pepper, to taste.Before making the pastry it is important to have everything ready. Lay out a large sheet of baking parchment and dust generously with cornflour. Melt the butter ready for brushing the pastry and have a flat baking tray buttered and a pasta machine ready. Preheat the oven to 175C/350F/Gas 4.To make the pastry, divide it into five equal balls keeping them covered with a damp tea towel to prevent drying. Take one ball and flatten to a rough rectangle using a rolling pin. Sprinkle your hands and the pastry liberally with cornflour. Beginning with the widest setting, pass the pastry through the pasta machine, and continue until it has gone through to setting number seven (of nine). You don’t want to take it through the thinnest setting, as you need to be able to stretch it more with your hands. Using the back of your hands gently stretch the pastry width ways until it is as thin as you can manage. Don’t worry about the odd hole, as the layers should cover this up. You should have a long rectangular shape. Lay the pastry onto the baking parchment, brush with melted butter and cover while you roll out the rest. Each time you roll a sheet of pastry, lay it over the top of the previous sheet brushing with butter between each layer. Continue until you have used all the pastry. Place the spinach along one of the long edges of the rectangle. Using the baking parchment underneath, roll up the spinach inside the pastry, so that you form a long sausage shape. Fold over the ends before you roll to prevent any filling from coming out. Starting with one end, roll up the sausage into a spiral shape and gently slide onto the greased baking tray. Add the egg yolk to some melted butter and brush this mixture over the spanakopita.Sprinkle with the sesame seeds and sea salt and bake for 30-35 minutes, or until golden-brown. Serve in slices. Make the pastry by sifting the flour into a bowl and making a well in the middle. Mix the water and oil together and gradually pour it onto the flour, mixing as you go. You’re looking for a soft, but not sticky dough. If the mix is too wet, add a sprinkling of flour. Make the pastry by sifting the flour into a bowl and making a well in the middle. Mix the water and oil together and gradually pour it onto the flour, mixing as you go. You’re looking for a soft, but not sticky dough. If the mix is too wet, add a sprinkling of flour. Once the dough has come together, take it out of the bowl and start kneading. The dough should be at a consistency where you shouldn’t need any flour to knead. Work the dough for about 10-15 minutes, or until it has a smooth appearance. Wrap in cling film and leave to rest in the fridge for a minimum of one hour. Once the dough has come together, take it out of the bowl and start kneading. The dough should be at a consistency where you shouldn’t need any flour to knead. Work the dough for about 10-15 minutes, or until it has a smooth appearance. Wrap in cling film and leave to rest in the fridge for a minimum of one hour. While the dough is resting, make the filling. Heat a large wide pan with a lid over a medium heat. Wash the spinach thoroughly and add it to the pan, squashing it down if necessary. Season with salt and pepper and put the lid on. While the dough is resting, make the filling. Heat a large wide pan with a lid over a medium heat. Wash the spinach thoroughly and add it to the pan, squashing it down if necessary. Season with salt and pepper and put the lid on. Let the spinach cook down for about five minutes, stirring occasionally until it’s completely cooked. Drain into a colander and press with the back of a spoon to get rid of as much moisture as possible. Press down with kitchen paper to remove any excess moisture. Return to the pan to further dry out, and add the nutmeg and lemon zest. Let the spinach cook down for about five minutes, stirring occasionally until it’s completely cooked. Drain into a colander and press with the back of a spoon to get rid of as much moisture as possible. Press down with kitchen paper to remove any excess moisture. Return to the pan to further dry out, and add the nutmeg and lemon zest. Turn off the heat and leave until completely cool. Once cold, stir through the egg, crumble in the feta and mix thoroughly. Check the seasoning and add salt and freshly ground pepper, to taste. Turn off the heat and leave until completely cool. Once cold, stir through the egg, crumble in the feta and mix thoroughly. Check the seasoning and add salt and freshly ground pepper, to taste. Before making the pastry it is important to have everything ready. Lay out a large sheet of baking parchment and dust generously with cornflour. Melt the butter ready for brushing the pastry and have a flat baking tray buttered and a pasta machine ready. Preheat the oven to 175C/350F/Gas 4. Before making the pastry it is important to have everything ready. Lay out a large sheet of baking parchment and dust generously with cornflour. Melt the butter ready for brushing the pastry and have a flat baking tray buttered and a pasta machine ready. Preheat the oven to 175C/350F/Gas 4. To make the pastry, divide it into five equal balls keeping them covered with a damp tea towel to prevent drying. Take one ball and flatten to a rough rectangle using a rolling pin. Sprinkle your hands and the pastry liberally with cornflour. To make the pastry, divide it into five equal balls keeping them covered with a damp tea towel to prevent drying. Take one ball and flatten to a rough rectangle using a rolling pin. Sprinkle your hands and the pastry liberally with cornflour. Beginning with the widest setting, pass the pastry through the pasta machine, and continue until it has gone through to setting number seven (of nine). You don’t want to take it through the thinnest setting, as you need to be able to stretch it more with your hands. Using the back of your hands gently stretch the pastry width ways until it is as thin as you can manage. Don’t worry about the odd hole, as the layers should cover this up. You should have a long rectangular shape. Lay the pastry onto the baking parchment, brush with melted butter and cover while you roll out the rest. Beginning with the widest setting, pass the pastry through the pasta machine, and continue until it has gone through to setting number seven (of nine). You don’t want to take it through the thinnest setting, as you need to be able to stretch it more with your hands. Using the back of your hands gently stretch the pastry width ways until it is as thin as you can manage. Don’t worry about the odd hole, as the layers should cover this up. You should have a long rectangular shape. Lay the pastry onto the baking parchment, brush with melted butter and cover while you roll out the rest. Each time you roll a sheet of pastry, lay it over the top of the previous sheet brushing with butter between each layer. Continue until you have used all the pastry. Each time you roll a sheet of pastry, lay it over the top of the previous sheet brushing with butter between each layer. Continue until you have used all the pastry. Place the spinach along one of the long edges of the rectangle. Using the baking parchment underneath, roll up the spinach inside the pastry, so that you form a long sausage shape. Fold over the ends before you roll to prevent any filling from coming out. Starting with one end, roll up the sausage into a spiral shape and gently slide onto the greased baking tray. Add the egg yolk to some melted butter and brush this mixture over the spanakopita. Place the spinach along one of the long edges of the rectangle. Using the baking parchment underneath, roll up the spinach inside the pastry, so that you form a long sausage shape. Fold over the ends before you roll to prevent any filling from coming out. Starting with one end, roll up the sausage into a spiral shape and gently slide onto the greased baking tray. Add the egg yolk to some melted butter and brush this mixture over the spanakopita. Sprinkle with the sesame seeds and sea salt and bake for 30-35 minutes, or until golden-brown. Serve in slices. Sprinkle with the sesame seeds and sea salt and bake for 30-35 minutes, or until golden-brown. Serve in slices. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Spanakopita recipe",
"content": "Make the pastry by sifting the flour into a bowl and making a well in the middle. Mix the water and oil together and gradually pour it onto the flour, mixing as you go. You’re looking for a soft, but not sticky dough. If the mix is too wet, add a sprinkling of flour. Once the dough has come together, take it out of the bowl and start kneading. The dough should be at a consistency where you shouldn’t need any flour to knead. Work the dough for about 10-15 minutes, or until it has a smooth appearance. Wrap in cling film and leave to rest in the fridge for a minimum of one hour.While the dough is resting, make the filling. Heat a large wide pan with a lid over a medium heat. Wash the spinach thoroughly and add it to the pan, squashing it down if necessary. Season with salt and pepper and put the lid on. Let the spinach cook down for about five minutes, stirring occasionally until it’s completely cooked. Drain into a colander and press with the back of a spoon to get rid of as much moisture as possible. Press down with kitchen paper to remove any excess moisture. Return to the pan to further dry out, and add the nutmeg and lemon zest. Turn off the heat and leave until completely cool. Once cold, stir through the egg, crumble in the feta and mix thoroughly. Check the seasoning and add salt and freshly ground pepper, to taste.Before making the pastry it is important to have everything ready. Lay out a large sheet of baking parchment and dust generously with cornflour. Melt the butter ready for brushing the pastry and have a flat baking tray buttered and a pasta machine ready. Preheat the oven to 175C/350F/Gas 4.To make the pastry, divide it into five equal balls keeping them covered with a damp tea towel to prevent drying. Take one ball and flatten to a rough rectangle using a rolling pin. Sprinkle your hands and the pastry liberally with cornflour. Beginning with the widest setting, pass the pastry through the pasta machine, and continue until it has gone through to setting number seven (of nine). You don’t want to take it through the thinnest setting, as you need to be able to stretch it more with your hands. Using the back of your hands gently stretch the pastry width ways until it is as thin as you can manage. Don’t worry about the odd hole, as the layers should cover this up. You should have a long rectangular shape. Lay the pastry onto the baking parchment, brush with melted butter and cover while you roll out the rest. Each time you roll a sheet of pastry, lay it over the top of the previous sheet brushing with butter between each layer. Continue until you have used all the pastry. Place the spinach along one of the long edges of the rectangle. Using the baking parchment underneath, roll up the spinach inside the pastry, so that you form a long sausage shape. Fold over the ends before you roll to prevent any filling from coming out. Starting with one end, roll up the sausage into a spiral shape and gently slide onto the greased baking tray. Add the egg yolk to some melted butter and brush this mixture over the spanakopita.Sprinkle with the sesame seeds and sea salt and bake for 30-35 minutes, or until golden-brown. Serve in slices. Make the pastry by sifting the flour into a bowl and making a well in the middle. Mix the water and oil together and gradually pour it onto the flour, mixing as you go. You’re looking for a soft, but not sticky dough. If the mix is too wet, add a sprinkling of flour. Make the pastry by sifting the flour into a bowl and making a well in the middle. Mix the water and oil together and gradually pour it onto the flour, mixing as you go. You’re looking for a soft, but not sticky dough. If the mix is too wet, add a sprinkling of flour. Once the dough has come together, take it out of the bowl and start kneading. The dough should be at a consistency where you shouldn’t need any flour to knead. Work the dough for about 10-15 minutes, or until it has a smooth appearance. Wrap in cling film and leave to rest in the fridge for a minimum of one hour. Once the dough has come together, take it out of the bowl and start kneading. The dough should be at a consistency where you shouldn’t need any flour to knead. Work the dough for about 10-15 minutes, or until it has a smooth appearance. Wrap in cling film and leave to rest in the fridge for a minimum of one hour. While the dough is resting, make the filling. Heat a large wide pan with a lid over a medium heat. Wash the spinach thoroughly and add it to the pan, squashing it down if necessary. Season with salt and pepper and put the lid on. While the dough is resting, make the filling. Heat a large wide pan with a lid over a medium heat. Wash the spinach thoroughly and add it to the pan, squashing it down if necessary. Season with salt and pepper and put the lid on. Let the spinach cook down for about five minutes, stirring occasionally until it’s completely cooked. Drain into a colander and press with the back of a spoon to get rid of as much moisture as possible. Press down with kitchen paper to remove any excess moisture. Return to the pan to further dry out, and add the nutmeg and lemon zest. Let the spinach cook down for about five minutes, stirring occasionally until it’s completely cooked. Drain into a colander and press with the back of a spoon to get rid of as much moisture as possible. Press down with kitchen paper to remove any excess moisture. Return to the pan to further dry out, and add the nutmeg and lemon zest. Turn off the heat and leave until completely cool. Once cold, stir through the egg, crumble in the feta and mix thoroughly. Check the seasoning and add salt and freshly ground pepper, to taste. Turn off the heat and leave until completely cool. Once cold, stir through the egg, crumble in the feta and mix thoroughly. Check the seasoning and add salt and freshly ground pepper, to taste. Before making the pastry it is important to have everything ready. Lay out a large sheet of baking parchment and dust generously with cornflour. Melt the butter ready for brushing the pastry and have a flat baking tray buttered and a pasta machine ready. Preheat the oven to 175C/350F/Gas 4. Before making the pastry it is important to have everything ready. Lay out a large sheet of baking parchment and dust generously with cornflour. Melt the butter ready for brushing the pastry and have a flat baking tray buttered and a pasta machine ready. Preheat the oven to 175C/350F/Gas 4. To make the pastry, divide it into five equal balls keeping them covered with a damp tea towel to prevent drying. Take one ball and flatten to a rough rectangle using a rolling pin. Sprinkle your hands and the pastry liberally with cornflour. To make the pastry, divide it into five equal balls keeping them covered with a damp tea towel to prevent drying. Take one ball and flatten to a rough rectangle using a rolling pin. Sprinkle your hands and the pastry liberally with cornflour. Beginning with the widest setting, pass the pastry through the pasta machine, and continue until it has gone through to setting number seven (of nine). You don’t want to take it through the thinnest setting, as you need to be able to stretch it more with your hands. Using the back of your hands gently stretch the pastry width ways until it is as thin as you can manage. Don’t worry about the odd hole, as the layers should cover this up. You should have a long rectangular shape. Lay the pastry onto the baking parchment, brush with melted butter and cover while you roll out the rest. Beginning with the widest setting, pass the pastry through the pasta machine, and continue until it has gone through to setting number seven (of nine). You don’t want to take it through the thinnest setting, as you need to be able to stretch it more with your hands. Using the back of your hands gently stretch the pastry width ways until it is as thin as you can manage. Don’t worry about the odd hole, as the layers should cover this up. You should have a long rectangular shape. Lay the pastry onto the baking parchment, brush with melted butter and cover while you roll out the rest. Each time you roll a sheet of pastry, lay it over the top of the previous sheet brushing with butter between each layer. Continue until you have used all the pastry. Each time you roll a sheet of pastry, lay it over the top of the previous sheet brushing with butter between each layer. Continue until you have used all the pastry. Place the spinach along one of the long edges of the rectangle. Using the baking parchment underneath, roll up the spinach inside the pastry, so that you form a long sausage shape. Fold over the ends before you roll to prevent any filling from coming out. Starting with one end, roll up the sausage into a spiral shape and gently slide onto the greased baking tray. Add the egg yolk to some melted butter and brush this mixture over the spanakopita. Place the spinach along one of the long edges of the rectangle. Using the baking parchment underneath, roll up the spinach inside the pastry, so that you form a long sausage shape. Fold over the ends before you roll to prevent any filling from coming out. Starting with one end, roll up the sausage into a spiral shape and gently slide onto the greased baking tray. Add the egg yolk to some melted butter and brush this mixture over the spanakopita. Sprinkle with the sesame seeds and sea salt and bake for 30-35 minutes, or until golden-brown. Serve in slices. Sprinkle with the sesame seeds and sea salt and bake for 30-35 minutes, or until golden-brown. Serve in slices."
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} | 86f202afd7677695f94923a4fc37ea051ef4bf6db14768354ebd3d66376fc601 | Baked egg with ham and spinach recipe
An average of 3.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_egg_with_ham_and_69539_16x9.jpg This tasty egg pot is rich in protein, helping you feel fuller for longer. Each pot provides 195 kcal, 18g protein, 12g carbohydrate (of which 1g sugars), 8g fat (of which 2g saturates), 2.5g fibre and 0.95g salt. 25g/1oz slice ham 40g/1½oz baby spinach1 medium free-range egg30g/1oz slice wholemeal or granary bread2g low-fat margarine (optional) 25g/1oz slice ham 40g/1½oz baby spinach 1 medium free-range egg 30g/1oz slice wholemeal or granary bread 2g low-fat margarine (optional) Method Preheat the oven to 180C/160C Fan/Gas 4.Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/baked_egg_with_ham_and_69539",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked egg with ham and spinach 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/baked_egg_with_ham_and_69539_16x9.jpg This tasty egg pot is rich in protein, helping you feel fuller for longer. Each pot provides 195 kcal, 18g protein, 12g carbohydrate (of which 1g sugars), 8g fat (of which 2g saturates), 2.5g fibre and 0.95g salt. 25g/1oz slice ham 40g/1½oz baby spinach1 medium free-range egg30g/1oz slice wholemeal or granary bread2g low-fat margarine (optional) 25g/1oz slice ham 40g/1½oz baby spinach 1 medium free-range egg 30g/1oz slice wholemeal or granary bread 2g low-fat margarine (optional) Method Preheat the oven to 180C/160C Fan/Gas 4.Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve."
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"$oid": "68baceeceb3bdbfd0cc0036d"
} | 56f4134c8572e36b0432cec07e00f6fac702db2a70de8d797a60fa334aa06622 | Spinach and poached egg on toast recipe
An average of 3.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wilted_spinach_and_33071_16x9.jpg Start the day right with vibrant green veg and a dippy poached egg on buttered wholemeal toast. 1 tsp olive oil1 large handful spinach1 whole nutmeg, for grating1 free-range eggwhite wine vinegarsea salt and freshly ground black pepper1 slice wholemeal or sourdough bread, toasted 1 tsp olive oil 1 large handful spinach 1 whole nutmeg, for grating 1 free-range egg white wine vinegar sea salt and freshly ground black pepper 1 slice wholemeal or sourdough bread, toasted Method Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper. Pop the lid on and cook on low for 1-2 minutes, until just wilted. Meanwhile, bring a pan of water to a boil and reduce the heat to a simmer. Add a splash of white wine vinegar and gently break the egg in as close to the surface as possible. Cook for 2-3 minutes or until the egg is cooked to your liking. To serve, place the spinach on the toast, top with the egg and season with salt and pepper. Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper. Pop the lid on and cook on low for 1-2 minutes, until just wilted. Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper. Pop the lid on and cook on low for 1-2 minutes, until just wilted. Meanwhile, bring a pan of water to a boil and reduce the heat to a simmer. Add a splash of white wine vinegar and gently break the egg in as close to the surface as possible. Cook for 2-3 minutes or until the egg is cooked to your liking. Meanwhile, bring a pan of water to a boil and reduce the heat to a simmer. Add a splash of white wine vinegar and gently break the egg in as close to the surface as possible. Cook for 2-3 minutes or until the egg is cooked to your liking. To serve, place the spinach on the toast, top with the egg and season with salt and pepper. To serve, place the spinach on the toast, top with the egg and season with salt and pepper. | {
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"url": "https://www.bbc.co.uk/food/recipes/wilted_spinach_and_33071",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spinach and poached egg on toast recipe",
"content": "An average of 3.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wilted_spinach_and_33071_16x9.jpg Start the day right with vibrant green veg and a dippy poached egg on buttered wholemeal toast. 1 tsp olive oil1 large handful spinach1 whole nutmeg, for grating1 free-range eggwhite wine vinegarsea salt and freshly ground black pepper1 slice wholemeal or sourdough bread, toasted 1 tsp olive oil 1 large handful spinach 1 whole nutmeg, for grating 1 free-range egg white wine vinegar sea salt and freshly ground black pepper 1 slice wholemeal or sourdough bread, toasted Method Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper. Pop the lid on and cook on low for 1-2 minutes, until just wilted. Meanwhile, bring a pan of water to a boil and reduce the heat to a simmer. Add a splash of white wine vinegar and gently break the egg in as close to the surface as possible. Cook for 2-3 minutes or until the egg is cooked to your liking. To serve, place the spinach on the toast, top with the egg and season with salt and pepper. Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper. Pop the lid on and cook on low for 1-2 minutes, until just wilted. Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper. Pop the lid on and cook on low for 1-2 minutes, until just wilted. Meanwhile, bring a pan of water to a boil and reduce the heat to a simmer. Add a splash of white wine vinegar and gently break the egg in as close to the surface as possible. Cook for 2-3 minutes or until the egg is cooked to your liking. Meanwhile, bring a pan of water to a boil and reduce the heat to a simmer. Add a splash of white wine vinegar and gently break the egg in as close to the surface as possible. Cook for 2-3 minutes or until the egg is cooked to your liking. To serve, place the spinach on the toast, top with the egg and season with salt and pepper. To serve, place the spinach on the toast, top with the egg and season with salt and pepper."
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} | 7ee7a1430260de6398f4f1927b3be00f6992dc91739c86342c2ebaecbe2942bf | Easter spinach pie recipe
Preheat the oven to 200C/180C Fan/Gas 6.Grease a 28cm/11in round, deep pie dish with butter, then dust with flour.For the torta, place five of the eggs into a pan of boiling water and boil for ten minutes. Drain and place the eggs into cold water and leave to cool. Once cool, remove the shells and cut the eggs in half lengthways.Wash the spinach and dandelion leaves and shake to remove the excess water.Heat a large pan with a lid until hot, then add the spinach and dandelion leaves and cover. Cook for 4-5 minutes, until steamed and wilted down. Drain the spinach and dandelion mixture, and, once cool enough to handle, squeeze out any excess liquid. Roughly chop the spinach and dandelion mixture and place into a bowl.Heat a frying pan over a medium heat and add the olive oil and onion. Fry the onion gently for a few minutes until softened, then set aside and allow to cool.Add the cooked onion to the spinach and dandelion and mix well. Add the ricotta and parmesan and mix well.Add the provolone, season, to taste, with salt and freshly ground black pepper and mix well.Roll out about half of the puff pastry to 0.5cm/¼in thick and use to line the prepared pie dish.Fill the pie case with half of the spinach and cheese mixture. Add the boiled egg halves, yolks down, evenly spaced, then top with the remaining spinach mixture.Brush the edge of the pastry with a little beaten egg.Roll out the remaining puff pastry to the same thickness as the first sheet, and place over the pie filling, pressing down the edges well. Trim away any excess pastry and crimp the edges with your fingers, so that the pie is well sealed.Make a small incision the shape of a cross into the centre of the pastry top to allow steam to escape during baking. Brush the top of the pastry with beaten egg, then transfer to the oven to bake for 35-40 minutes, or until risen and golden-brown all over. Remove from the oven and allow to cool.For the salad, boil the broad beans for one minute, then drain and refresh in cold water.In a large clean bowl, place the celery, rocket and mint. Add the cooled broad beans and mix well.Place the olive oil and lemon juice into a small clean bowl and whisk until it starts to thicken. Pour the dressing over the salad and mix well.To serve, place a slice of the torta onto each plate and spoon some of the salad alongside. Drizzle everything with a little extra virgin olive oil and top with shavings of pecorino cheese. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 28cm/11in round, deep pie dish with butter, then dust with flour. Grease a 28cm/11in round, deep pie dish with butter, then dust with flour. For the torta, place five of the eggs into a pan of boiling water and boil for ten minutes. Drain and place the eggs into cold water and leave to cool. Once cool, remove the shells and cut the eggs in half lengthways. For the torta, place five of the eggs into a pan of boiling water and boil for ten minutes. Drain and place the eggs into cold water and leave to cool. Once cool, remove the shells and cut the eggs in half lengthways. Wash the spinach and dandelion leaves and shake to remove the excess water. Wash the spinach and dandelion leaves and shake to remove the excess water. Heat a large pan with a lid until hot, then add the spinach and dandelion leaves and cover. Cook for 4-5 minutes, until steamed and wilted down. Drain the spinach and dandelion mixture, and, once cool enough to handle, squeeze out any excess liquid. Roughly chop the spinach and dandelion mixture and place into a bowl. Heat a large pan with a lid until hot, then add the spinach and dandelion leaves and cover. Cook for 4-5 minutes, until steamed and wilted down. Drain the spinach and dandelion mixture, and, once cool enough to handle, squeeze out any excess liquid. Roughly chop the spinach and dandelion mixture and place into a bowl. Heat a frying pan over a medium heat and add the olive oil and onion. Fry the onion gently for a few minutes until softened, then set aside and allow to cool. Heat a frying pan over a medium heat and add the olive oil and onion. Fry the onion gently for a few minutes until softened, then set aside and allow to cool. Add the cooked onion to the spinach and dandelion and mix well. Add the ricotta and parmesan and mix well. Add the cooked onion to the spinach and dandelion and mix well. Add the ricotta and parmesan and mix well. Add the provolone, season, to taste, with salt and freshly ground black pepper and mix well. Add the provolone, season, to taste, with salt and freshly ground black pepper and mix well. Roll out about half of the puff pastry to 0.5cm/¼in thick and use to line the prepared pie dish. Roll out about half of the puff pastry to 0.5cm/¼in thick and use to line the prepared pie dish. Fill the pie case with half of the spinach and cheese mixture. Add the boiled egg halves, yolks down, evenly spaced, then top with the remaining spinach mixture. Fill the pie case with half of the spinach and cheese mixture. Add the boiled egg halves, yolks down, evenly spaced, then top with the remaining spinach mixture. Brush the edge of the pastry with a little beaten egg. Brush the edge of the pastry with a little beaten egg. Roll out the remaining puff pastry to the same thickness as the first sheet, and place over the pie filling, pressing down the edges well. Trim away any excess pastry and crimp the edges with your fingers, so that the pie is well sealed. Roll out the remaining puff pastry to the same thickness as the first sheet, and place over the pie filling, pressing down the edges well. Trim away any excess pastry and crimp the edges with your fingers, so that the pie is well sealed. Make a small incision the shape of a cross into the centre of the pastry top to allow steam to escape during baking. Make a small incision the shape of a cross into the centre of the pastry top to allow steam to escape during baking. Brush the top of the pastry with beaten egg, then transfer to the oven to bake for 35-40 minutes, or until risen and golden-brown all over. Remove from the oven and allow to cool. Brush the top of the pastry with beaten egg, then transfer to the oven to bake for 35-40 minutes, or until risen and golden-brown all over. Remove from the oven and allow to cool. For the salad, boil the broad beans for one minute, then drain and refresh in cold water. For the salad, boil the broad beans for one minute, then drain and refresh in cold water. In a large clean bowl, place the celery, rocket and mint. Add the cooled broad beans and mix well. In a large clean bowl, place the celery, rocket and mint. Add the cooled broad beans and mix well. Place the olive oil and lemon juice into a small clean bowl and whisk until it starts to thicken. Pour the dressing over the salad and mix well. Place the olive oil and lemon juice into a small clean bowl and whisk until it starts to thicken. Pour the dressing over the salad and mix well. To serve, place a slice of the torta onto each plate and spoon some of the salad alongside. Drizzle everything with a little extra virgin olive oil and top with shavings of pecorino cheese. To serve, place a slice of the torta onto each plate and spoon some of the salad alongside. Drizzle everything with a little extra virgin olive oil and top with shavings of pecorino cheese. | {
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"title": "Easter spinach pie recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6.Grease a 28cm/11in round, deep pie dish with butter, then dust with flour.For the torta, place five of the eggs into a pan of boiling water and boil for ten minutes. Drain and place the eggs into cold water and leave to cool. Once cool, remove the shells and cut the eggs in half lengthways.Wash the spinach and dandelion leaves and shake to remove the excess water.Heat a large pan with a lid until hot, then add the spinach and dandelion leaves and cover. Cook for 4-5 minutes, until steamed and wilted down. Drain the spinach and dandelion mixture, and, once cool enough to handle, squeeze out any excess liquid. Roughly chop the spinach and dandelion mixture and place into a bowl.Heat a frying pan over a medium heat and add the olive oil and onion. Fry the onion gently for a few minutes until softened, then set aside and allow to cool.Add the cooked onion to the spinach and dandelion and mix well. Add the ricotta and parmesan and mix well.Add the provolone, season, to taste, with salt and freshly ground black pepper and mix well.Roll out about half of the puff pastry to 0.5cm/¼in thick and use to line the prepared pie dish.Fill the pie case with half of the spinach and cheese mixture. Add the boiled egg halves, yolks down, evenly spaced, then top with the remaining spinach mixture.Brush the edge of the pastry with a little beaten egg.Roll out the remaining puff pastry to the same thickness as the first sheet, and place over the pie filling, pressing down the edges well. Trim away any excess pastry and crimp the edges with your fingers, so that the pie is well sealed.Make a small incision the shape of a cross into the centre of the pastry top to allow steam to escape during baking. Brush the top of the pastry with beaten egg, then transfer to the oven to bake for 35-40 minutes, or until risen and golden-brown all over. Remove from the oven and allow to cool.For the salad, boil the broad beans for one minute, then drain and refresh in cold water.In a large clean bowl, place the celery, rocket and mint. Add the cooled broad beans and mix well.Place the olive oil and lemon juice into a small clean bowl and whisk until it starts to thicken. Pour the dressing over the salad and mix well.To serve, place a slice of the torta onto each plate and spoon some of the salad alongside. Drizzle everything with a little extra virgin olive oil and top with shavings of pecorino cheese. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 28cm/11in round, deep pie dish with butter, then dust with flour. Grease a 28cm/11in round, deep pie dish with butter, then dust with flour. For the torta, place five of the eggs into a pan of boiling water and boil for ten minutes. Drain and place the eggs into cold water and leave to cool. Once cool, remove the shells and cut the eggs in half lengthways. For the torta, place five of the eggs into a pan of boiling water and boil for ten minutes. Drain and place the eggs into cold water and leave to cool. Once cool, remove the shells and cut the eggs in half lengthways. Wash the spinach and dandelion leaves and shake to remove the excess water. Wash the spinach and dandelion leaves and shake to remove the excess water. Heat a large pan with a lid until hot, then add the spinach and dandelion leaves and cover. Cook for 4-5 minutes, until steamed and wilted down. Drain the spinach and dandelion mixture, and, once cool enough to handle, squeeze out any excess liquid. Roughly chop the spinach and dandelion mixture and place into a bowl. Heat a large pan with a lid until hot, then add the spinach and dandelion leaves and cover. Cook for 4-5 minutes, until steamed and wilted down. Drain the spinach and dandelion mixture, and, once cool enough to handle, squeeze out any excess liquid. Roughly chop the spinach and dandelion mixture and place into a bowl. Heat a frying pan over a medium heat and add the olive oil and onion. Fry the onion gently for a few minutes until softened, then set aside and allow to cool. Heat a frying pan over a medium heat and add the olive oil and onion. Fry the onion gently for a few minutes until softened, then set aside and allow to cool. Add the cooked onion to the spinach and dandelion and mix well. Add the ricotta and parmesan and mix well. Add the cooked onion to the spinach and dandelion and mix well. Add the ricotta and parmesan and mix well. Add the provolone, season, to taste, with salt and freshly ground black pepper and mix well. Add the provolone, season, to taste, with salt and freshly ground black pepper and mix well. Roll out about half of the puff pastry to 0.5cm/¼in thick and use to line the prepared pie dish. Roll out about half of the puff pastry to 0.5cm/¼in thick and use to line the prepared pie dish. Fill the pie case with half of the spinach and cheese mixture. Add the boiled egg halves, yolks down, evenly spaced, then top with the remaining spinach mixture. Fill the pie case with half of the spinach and cheese mixture. Add the boiled egg halves, yolks down, evenly spaced, then top with the remaining spinach mixture. Brush the edge of the pastry with a little beaten egg. Brush the edge of the pastry with a little beaten egg. Roll out the remaining puff pastry to the same thickness as the first sheet, and place over the pie filling, pressing down the edges well. Trim away any excess pastry and crimp the edges with your fingers, so that the pie is well sealed. Roll out the remaining puff pastry to the same thickness as the first sheet, and place over the pie filling, pressing down the edges well. Trim away any excess pastry and crimp the edges with your fingers, so that the pie is well sealed. Make a small incision the shape of a cross into the centre of the pastry top to allow steam to escape during baking. Make a small incision the shape of a cross into the centre of the pastry top to allow steam to escape during baking. Brush the top of the pastry with beaten egg, then transfer to the oven to bake for 35-40 minutes, or until risen and golden-brown all over. Remove from the oven and allow to cool. Brush the top of the pastry with beaten egg, then transfer to the oven to bake for 35-40 minutes, or until risen and golden-brown all over. Remove from the oven and allow to cool. For the salad, boil the broad beans for one minute, then drain and refresh in cold water. For the salad, boil the broad beans for one minute, then drain and refresh in cold water. In a large clean bowl, place the celery, rocket and mint. Add the cooled broad beans and mix well. In a large clean bowl, place the celery, rocket and mint. Add the cooled broad beans and mix well. Place the olive oil and lemon juice into a small clean bowl and whisk until it starts to thicken. Pour the dressing over the salad and mix well. Place the olive oil and lemon juice into a small clean bowl and whisk until it starts to thicken. Pour the dressing over the salad and mix well. To serve, place a slice of the torta onto each plate and spoon some of the salad alongside. Drizzle everything with a little extra virgin olive oil and top with shavings of pecorino cheese. To serve, place a slice of the torta onto each plate and spoon some of the salad alongside. Drizzle everything with a little extra virgin olive oil and top with shavings of pecorino cheese."
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} | 0ccb13e2a0be64f34efb7c480e690a2988332ac0b73f68c5177986dfb43c6a17 | Purple sprouting broccoli on toast recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/purplesproutingbrocc_83642_16x9.jpg Give beans a miss and make a quick and filling dinner on toast with purple sprouting broccoli, fried in garlic, chilli and a crispy fried egg. Tenderstem broccoli will also work well. 200g/7oz purple sprouting broccoli, trimmed2 tbsp extra virgin olive oil2 garlic cloves, peeled, crushed lightly with the side of a knife and left wholepinch dried chilli flakes3 anchovy fillets, chopped (optional)½ lemon, juice onlysea salt and freshly ground black pepper 200g/7oz purple sprouting broccoli, trimmed 2 tbsp extra virgin olive oil 2 garlic cloves, peeled, crushed lightly with the side of a knife and left whole pinch dried chilli flakes 3 anchovy fillets, chopped (optional) ½ lemon, juice only sea salt and freshly ground black pepper 1 tbsp vegetable oil, for frying2 free-range eggs2 large slices ciabatta, toasted 1 tbsp vegetable oil, for frying 2 free-range eggs 2 large slices ciabatta, toasted Method Heat the oil in a frying pan over a medium-high heat and add the purple sprouting broccoli and the garlic cloves. Stir-fry until the broccoli is just tender and the garlic is light golden-brown, then remove the garlic and discard. Reduce the heat. Push the broccoli to one side of the pan and add the chilli flakes and anchovies (if using) to the oil. Cook for a minute, stirring, until the anchovies break down into a paste. Add the lemon juice and toss everything together to coat the broccoli in the flavoured oil. Season with salt and pepper. Transfer the broccoli to a bowl and keep warm. Heat a little more oil in the frying pan and fry the eggs until cooked to your liking.Serve the broccoli on the toasted ciabatta with the cooking juices drizzled over. Top each slice with a fried egg. Heat the oil in a frying pan over a medium-high heat and add the purple sprouting broccoli and the garlic cloves. Stir-fry until the broccoli is just tender and the garlic is light golden-brown, then remove the garlic and discard. Heat the oil in a frying pan over a medium-high heat and add the purple sprouting broccoli and the garlic cloves. Stir-fry until the broccoli is just tender and the garlic is light golden-brown, then remove the garlic and discard. Reduce the heat. Push the broccoli to one side of the pan and add the chilli flakes and anchovies (if using) to the oil. Cook for a minute, stirring, until the anchovies break down into a paste. Reduce the heat. Push the broccoli to one side of the pan and add the chilli flakes and anchovies (if using) to the oil. Cook for a minute, stirring, until the anchovies break down into a paste. Add the lemon juice and toss everything together to coat the broccoli in the flavoured oil. Season with salt and pepper. Transfer the broccoli to a bowl and keep warm. Add the lemon juice and toss everything together to coat the broccoli in the flavoured oil. Season with salt and pepper. Transfer the broccoli to a bowl and keep warm. Heat a little more oil in the frying pan and fry the eggs until cooked to your liking. Heat a little more oil in the frying pan and fry the eggs until cooked to your liking. Serve the broccoli on the toasted ciabatta with the cooking juices drizzled over. Top each slice with a fried egg. Serve the broccoli on the toasted ciabatta with the cooking juices drizzled over. Top each slice with a fried egg. | {
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"url": "https://www.bbc.co.uk/food/recipes/purplesproutingbrocc_83642",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Purple sprouting broccoli on toast 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/purplesproutingbrocc_83642_16x9.jpg Give beans a miss and make a quick and filling dinner on toast with purple sprouting broccoli, fried in garlic, chilli and a crispy fried egg. Tenderstem broccoli will also work well. 200g/7oz purple sprouting broccoli, trimmed2 tbsp extra virgin olive oil2 garlic cloves, peeled, crushed lightly with the side of a knife and left wholepinch dried chilli flakes3 anchovy fillets, chopped (optional)½ lemon, juice onlysea salt and freshly ground black pepper 200g/7oz purple sprouting broccoli, trimmed 2 tbsp extra virgin olive oil 2 garlic cloves, peeled, crushed lightly with the side of a knife and left whole pinch dried chilli flakes 3 anchovy fillets, chopped (optional) ½ lemon, juice only sea salt and freshly ground black pepper 1 tbsp vegetable oil, for frying2 free-range eggs2 large slices ciabatta, toasted 1 tbsp vegetable oil, for frying 2 free-range eggs 2 large slices ciabatta, toasted Method Heat the oil in a frying pan over a medium-high heat and add the purple sprouting broccoli and the garlic cloves. Stir-fry until the broccoli is just tender and the garlic is light golden-brown, then remove the garlic and discard. Reduce the heat. Push the broccoli to one side of the pan and add the chilli flakes and anchovies (if using) to the oil. Cook for a minute, stirring, until the anchovies break down into a paste. Add the lemon juice and toss everything together to coat the broccoli in the flavoured oil. Season with salt and pepper. Transfer the broccoli to a bowl and keep warm. Heat a little more oil in the frying pan and fry the eggs until cooked to your liking.Serve the broccoli on the toasted ciabatta with the cooking juices drizzled over. Top each slice with a fried egg. Heat the oil in a frying pan over a medium-high heat and add the purple sprouting broccoli and the garlic cloves. Stir-fry until the broccoli is just tender and the garlic is light golden-brown, then remove the garlic and discard. Heat the oil in a frying pan over a medium-high heat and add the purple sprouting broccoli and the garlic cloves. Stir-fry until the broccoli is just tender and the garlic is light golden-brown, then remove the garlic and discard. Reduce the heat. Push the broccoli to one side of the pan and add the chilli flakes and anchovies (if using) to the oil. Cook for a minute, stirring, until the anchovies break down into a paste. Reduce the heat. Push the broccoli to one side of the pan and add the chilli flakes and anchovies (if using) to the oil. Cook for a minute, stirring, until the anchovies break down into a paste. Add the lemon juice and toss everything together to coat the broccoli in the flavoured oil. Season with salt and pepper. Transfer the broccoli to a bowl and keep warm. Add the lemon juice and toss everything together to coat the broccoli in the flavoured oil. Season with salt and pepper. Transfer the broccoli to a bowl and keep warm. Heat a little more oil in the frying pan and fry the eggs until cooked to your liking. Heat a little more oil in the frying pan and fry the eggs until cooked to your liking. Serve the broccoli on the toasted ciabatta with the cooking juices drizzled over. Top each slice with a fried egg. Serve the broccoli on the toasted ciabatta with the cooking juices drizzled over. Top each slice with a fried egg."
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"$oid": "68baceedeb3bdbfd0cc00370"
} | 6838129f69a47927fe54137bed6e90742d60c1bce1ce75c4d25a09b32a1b962f | Vegan spinach filo pie recipe
An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_spinach_filo_pie_00640_16x9.jpg Give this vegan spanakopita pie a whirl - it's perfect for a vegan Easter main or picnic centrepiece. 2 tbsp extra virgin olive oil1 onion, finely chopped100g/3½oz pine nuts3 garlic cloves, crushed250g/9oz young spinach leaves, any tough stalks removed175g/6oz firm tofu, well drained 40g/1½oz dried breadcrumbs or panko breadcrumbs1 small lemon, finely grated zest only1 tsp ground nutmeg1 tsp dried oregano3–4 tbsp finely chopped fresh mint leaves1 tsp flaked sea salt freshly ground black pepper 2 tbsp extra virgin olive oil 1 onion, finely chopped 100g/3½oz pine nuts 3 garlic cloves, crushed 250g/9oz young spinach leaves, any tough stalks removed 175g/6oz firm tofu, well drained 40g/1½oz dried breadcrumbs or panko breadcrumbs 1 small lemon, finely grated zest only 1 tsp ground nutmeg 1 tsp dried oregano 3–4 tbsp finely chopped fresh mint leaves 1 tsp flaked sea salt freshly ground black pepper 4 sheets filo pastry, each around 48cm/19in x 25cm/10in3 tbsp extra virgin olive oil, plus extra for greasing 4 sheets filo pastry, each around 48cm/19in x 25cm/10in 3 tbsp extra virgin olive oil, plus extra for greasing Method To make the filling, heat the oil in a large, wide-based saucepan. Add the onion and pine nuts and fry for 5 minutes, or until the onion has softened and the pine nuts are lightly browned, stirring regularly. Add the garlic and spinach, a couple of handfuls at a time, and cook for about 3 minutes, or until the spinach is very soft, stirring constantly. Drain the spinach mixture through a sieve, pressing with a spoon to remove as much of the liquid as possible. Leave to cool for 15–20 minutes.Mash the tofu roughly with a fork in a large bowl. Add the lemon zest, breadcrumbs, nutmeg, oregano and mint and combine. Add the spinach and season with salt and lots of black pepper. Mix thoroughly. Preheat the oven to 190C/170C Fan/Gas 5. Grease the base and sides of a 20cm/8in Victoria sandwich tin with a little oil. Put a large sheet of baking paper on a work surface. Put one of the filo sheets on the paper with one long side facing you. Brush with olive oil. Spoon a quarter of the filling roughly 3cm in, from left to right in a long sausage shape from one end of the pastry sheet to the other. Fold the pastry closest to you over the filling and then continue to roll tightly and firmly to make a long roll of pastry wrapped around the filling. Carefully lift the pastry roll and place tightly against the sides of the prepared tin. Repeat the method with the remaining pastry sheets and filling, coiling the pastry around the tin until fully covered. Brush with the remaining oil and bake for 35–40 minutes, or until the pastry is crisp and golden brown and the filling is hot. To make the filling, heat the oil in a large, wide-based saucepan. Add the onion and pine nuts and fry for 5 minutes, or until the onion has softened and the pine nuts are lightly browned, stirring regularly. To make the filling, heat the oil in a large, wide-based saucepan. Add the onion and pine nuts and fry for 5 minutes, or until the onion has softened and the pine nuts are lightly browned, stirring regularly. Add the garlic and spinach, a couple of handfuls at a time, and cook for about 3 minutes, or until the spinach is very soft, stirring constantly. Drain the spinach mixture through a sieve, pressing with a spoon to remove as much of the liquid as possible. Leave to cool for 15–20 minutes. Add the garlic and spinach, a couple of handfuls at a time, and cook for about 3 minutes, or until the spinach is very soft, stirring constantly. Drain the spinach mixture through a sieve, pressing with a spoon to remove as much of the liquid as possible. Leave to cool for 15–20 minutes. Mash the tofu roughly with a fork in a large bowl. Add the lemon zest, breadcrumbs, nutmeg, oregano and mint and combine. Add the spinach and season with salt and lots of black pepper. Mix thoroughly. Mash the tofu roughly with a fork in a large bowl. Add the lemon zest, breadcrumbs, nutmeg, oregano and mint and combine. Add the spinach and season with salt and lots of black pepper. Mix thoroughly. Preheat the oven to 190C/170C Fan/Gas 5. Grease the base and sides of a 20cm/8in Victoria sandwich tin with a little oil. Put a large sheet of baking paper on a work surface. Preheat the oven to 190C/170C Fan/Gas 5. Grease the base and sides of a 20cm/8in Victoria sandwich tin with a little oil. Put a large sheet of baking paper on a work surface. Put one of the filo sheets on the paper with one long side facing you. Brush with olive oil. Spoon a quarter of the filling roughly 3cm in, from left to right in a long sausage shape from one end of the pastry sheet to the other. Put one of the filo sheets on the paper with one long side facing you. Brush with olive oil. Spoon a quarter of the filling roughly 3cm in, from left to right in a long sausage shape from one end of the pastry sheet to the other. Fold the pastry closest to you over the filling and then continue to roll tightly and firmly to make a long roll of pastry wrapped around the filling. Carefully lift the pastry roll and place tightly against the sides of the prepared tin. Fold the pastry closest to you over the filling and then continue to roll tightly and firmly to make a long roll of pastry wrapped around the filling. Carefully lift the pastry roll and place tightly against the sides of the prepared tin. Repeat the method with the remaining pastry sheets and filling, coiling the pastry around the tin until fully covered. Brush with the remaining oil and bake for 35–40 minutes, or until the pastry is crisp and golden brown and the filling is hot. Repeat the method with the remaining pastry sheets and filling, coiling the pastry around the tin until fully covered. Brush with the remaining oil and bake for 35–40 minutes, or until the pastry is crisp and golden brown and the filling is hot. | {
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"url": "https://www.bbc.co.uk/food/recipes/vegan_spinach_filo_pie_00640",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan spinach filo pie 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/vegan_spinach_filo_pie_00640_16x9.jpg Give this vegan spanakopita pie a whirl - it's perfect for a vegan Easter main or picnic centrepiece. 2 tbsp extra virgin olive oil1 onion, finely chopped100g/3½oz pine nuts3 garlic cloves, crushed250g/9oz young spinach leaves, any tough stalks removed175g/6oz firm tofu, well drained 40g/1½oz dried breadcrumbs or panko breadcrumbs1 small lemon, finely grated zest only1 tsp ground nutmeg1 tsp dried oregano3–4 tbsp finely chopped fresh mint leaves1 tsp flaked sea salt freshly ground black pepper 2 tbsp extra virgin olive oil 1 onion, finely chopped 100g/3½oz pine nuts 3 garlic cloves, crushed 250g/9oz young spinach leaves, any tough stalks removed 175g/6oz firm tofu, well drained 40g/1½oz dried breadcrumbs or panko breadcrumbs 1 small lemon, finely grated zest only 1 tsp ground nutmeg 1 tsp dried oregano 3–4 tbsp finely chopped fresh mint leaves 1 tsp flaked sea salt freshly ground black pepper 4 sheets filo pastry, each around 48cm/19in x 25cm/10in3 tbsp extra virgin olive oil, plus extra for greasing 4 sheets filo pastry, each around 48cm/19in x 25cm/10in 3 tbsp extra virgin olive oil, plus extra for greasing Method To make the filling, heat the oil in a large, wide-based saucepan. Add the onion and pine nuts and fry for 5 minutes, or until the onion has softened and the pine nuts are lightly browned, stirring regularly. Add the garlic and spinach, a couple of handfuls at a time, and cook for about 3 minutes, or until the spinach is very soft, stirring constantly. Drain the spinach mixture through a sieve, pressing with a spoon to remove as much of the liquid as possible. Leave to cool for 15–20 minutes.Mash the tofu roughly with a fork in a large bowl. Add the lemon zest, breadcrumbs, nutmeg, oregano and mint and combine. Add the spinach and season with salt and lots of black pepper. Mix thoroughly. Preheat the oven to 190C/170C Fan/Gas 5. Grease the base and sides of a 20cm/8in Victoria sandwich tin with a little oil. Put a large sheet of baking paper on a work surface. Put one of the filo sheets on the paper with one long side facing you. Brush with olive oil. Spoon a quarter of the filling roughly 3cm in, from left to right in a long sausage shape from one end of the pastry sheet to the other. Fold the pastry closest to you over the filling and then continue to roll tightly and firmly to make a long roll of pastry wrapped around the filling. Carefully lift the pastry roll and place tightly against the sides of the prepared tin. Repeat the method with the remaining pastry sheets and filling, coiling the pastry around the tin until fully covered. Brush with the remaining oil and bake for 35–40 minutes, or until the pastry is crisp and golden brown and the filling is hot. To make the filling, heat the oil in a large, wide-based saucepan. Add the onion and pine nuts and fry for 5 minutes, or until the onion has softened and the pine nuts are lightly browned, stirring regularly. To make the filling, heat the oil in a large, wide-based saucepan. Add the onion and pine nuts and fry for 5 minutes, or until the onion has softened and the pine nuts are lightly browned, stirring regularly. Add the garlic and spinach, a couple of handfuls at a time, and cook for about 3 minutes, or until the spinach is very soft, stirring constantly. Drain the spinach mixture through a sieve, pressing with a spoon to remove as much of the liquid as possible. Leave to cool for 15–20 minutes. Add the garlic and spinach, a couple of handfuls at a time, and cook for about 3 minutes, or until the spinach is very soft, stirring constantly. Drain the spinach mixture through a sieve, pressing with a spoon to remove as much of the liquid as possible. Leave to cool for 15–20 minutes. Mash the tofu roughly with a fork in a large bowl. Add the lemon zest, breadcrumbs, nutmeg, oregano and mint and combine. Add the spinach and season with salt and lots of black pepper. Mix thoroughly. Mash the tofu roughly with a fork in a large bowl. Add the lemon zest, breadcrumbs, nutmeg, oregano and mint and combine. Add the spinach and season with salt and lots of black pepper. Mix thoroughly. Preheat the oven to 190C/170C Fan/Gas 5. Grease the base and sides of a 20cm/8in Victoria sandwich tin with a little oil. Put a large sheet of baking paper on a work surface. Preheat the oven to 190C/170C Fan/Gas 5. Grease the base and sides of a 20cm/8in Victoria sandwich tin with a little oil. Put a large sheet of baking paper on a work surface. Put one of the filo sheets on the paper with one long side facing you. Brush with olive oil. Spoon a quarter of the filling roughly 3cm in, from left to right in a long sausage shape from one end of the pastry sheet to the other. Put one of the filo sheets on the paper with one long side facing you. Brush with olive oil. Spoon a quarter of the filling roughly 3cm in, from left to right in a long sausage shape from one end of the pastry sheet to the other. Fold the pastry closest to you over the filling and then continue to roll tightly and firmly to make a long roll of pastry wrapped around the filling. Carefully lift the pastry roll and place tightly against the sides of the prepared tin. Fold the pastry closest to you over the filling and then continue to roll tightly and firmly to make a long roll of pastry wrapped around the filling. Carefully lift the pastry roll and place tightly against the sides of the prepared tin. Repeat the method with the remaining pastry sheets and filling, coiling the pastry around the tin until fully covered. Brush with the remaining oil and bake for 35–40 minutes, or until the pastry is crisp and golden brown and the filling is hot. Repeat the method with the remaining pastry sheets and filling, coiling the pastry around the tin until fully covered. Brush with the remaining oil and bake for 35–40 minutes, or until the pastry is crisp and golden brown and the filling is hot."
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} | 1bbaed9c7f96499ae974279294703ab2e69d6e5f99e28c34f3f8a2d23942e596 | Sesame chicken stir-fry recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sesame_soy_chicken_44833_16x9.jpg A deliciously sweet and sticky sesame chicken stir fry that's quick and easy to make with only a few ingredients. Serve with freshly cooked brown rice. Each serving (without the rice) provides 323 kcal, 29g protein, 16g carbohydrates (of which 14.5g sugars), 15g fat (of which 3g saturates), 4.5g fibre and 2.4g salt. 3 tsp toasted sesame oil 200g/7oz Tenderstem broccoli, trimmed and halved1½ tbsp runny honey2 tbsp Chinese rice wine vinegar2 tbsp dark soy sauce3 chicken thighs, skin removed, boneless and cut into bite-sized pieces1½ tsp sesame seeds, toasted (optional), to garnish 3 tsp toasted sesame oil 200g/7oz Tenderstem broccoli, trimmed and halved 1½ tbsp runny honey 2 tbsp Chinese rice wine vinegar 2 tbsp dark soy sauce 3 chicken thighs, skin removed, boneless and cut into bite-sized pieces 1½ tsp sesame seeds, toasted (optional), to garnish Method Heat a teaspoon of the oil in a medium wok or a large frying pan set over a high heat. Once hot, stir-fry the broccoli for 7–8 minutes until just tender and slightly charred.Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl.Add the chicken to the pan and cook for a further 5 minutes, until browned and just cooked through. Remove the chicken and broccoli from the frying pan with a slotted spoon and set aside. Add the sauce to the pan and allow to bubble for 1–2 minutes or until starting to thicken and turn sticky. Return the chicken and the broccoli to the pan and stir until it is well coated in the sauce.Sprinkle with the toasted sesame seeds, if using, and serve immediately with the rice. Heat a teaspoon of the oil in a medium wok or a large frying pan set over a high heat. Once hot, stir-fry the broccoli for 7–8 minutes until just tender and slightly charred. Heat a teaspoon of the oil in a medium wok or a large frying pan set over a high heat. Once hot, stir-fry the broccoli for 7–8 minutes until just tender and slightly charred. Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl. Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl. Add the chicken to the pan and cook for a further 5 minutes, until browned and just cooked through. Remove the chicken and broccoli from the frying pan with a slotted spoon and set aside. Add the sauce to the pan and allow to bubble for 1–2 minutes or until starting to thicken and turn sticky. Return the chicken and the broccoli to the pan and stir until it is well coated in the sauce. Add the chicken to the pan and cook for a further 5 minutes, until browned and just cooked through. Remove the chicken and broccoli from the frying pan with a slotted spoon and set aside. Add the sauce to the pan and allow to bubble for 1–2 minutes or until starting to thicken and turn sticky. Return the chicken and the broccoli to the pan and stir until it is well coated in the sauce. Sprinkle with the toasted sesame seeds, if using, and serve immediately with the rice. Sprinkle with the toasted sesame seeds, if using, and serve immediately with the rice. Recipe tips Instead of serving with rice, stir two nests of cooked egg noodles into the sauce at the same time as the chicken and broccoli. | {
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"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sesame_soy_chicken_44833_16x9.jpg A deliciously sweet and sticky sesame chicken stir fry that's quick and easy to make with only a few ingredients. Serve with freshly cooked brown rice. Each serving (without the rice) provides 323 kcal, 29g protein, 16g carbohydrates (of which 14.5g sugars), 15g fat (of which 3g saturates), 4.5g fibre and 2.4g salt. 3 tsp toasted sesame oil 200g/7oz Tenderstem broccoli, trimmed and halved1½ tbsp runny honey2 tbsp Chinese rice wine vinegar2 tbsp dark soy sauce3 chicken thighs, skin removed, boneless and cut into bite-sized pieces1½ tsp sesame seeds, toasted (optional), to garnish 3 tsp toasted sesame oil 200g/7oz Tenderstem broccoli, trimmed and halved 1½ tbsp runny honey 2 tbsp Chinese rice wine vinegar 2 tbsp dark soy sauce 3 chicken thighs, skin removed, boneless and cut into bite-sized pieces 1½ tsp sesame seeds, toasted (optional), to garnish Method Heat a teaspoon of the oil in a medium wok or a large frying pan set over a high heat. Once hot, stir-fry the broccoli for 7–8 minutes until just tender and slightly charred.Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl.Add the chicken to the pan and cook for a further 5 minutes, until browned and just cooked through. Remove the chicken and broccoli from the frying pan with a slotted spoon and set aside. Add the sauce to the pan and allow to bubble for 1–2 minutes or until starting to thicken and turn sticky. Return the chicken and the broccoli to the pan and stir until it is well coated in the sauce.Sprinkle with the toasted sesame seeds, if using, and serve immediately with the rice. Heat a teaspoon of the oil in a medium wok or a large frying pan set over a high heat. Once hot, stir-fry the broccoli for 7–8 minutes until just tender and slightly charred. Heat a teaspoon of the oil in a medium wok or a large frying pan set over a high heat. Once hot, stir-fry the broccoli for 7–8 minutes until just tender and slightly charred. Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl. Meanwhile, whisk together the honey, rice wine vinegar, soy sauce and the remaining toasted sesame oil in a small bowl. Add the chicken to the pan and cook for a further 5 minutes, until browned and just cooked through. Remove the chicken and broccoli from the frying pan with a slotted spoon and set aside. Add the sauce to the pan and allow to bubble for 1–2 minutes or until starting to thicken and turn sticky. Return the chicken and the broccoli to the pan and stir until it is well coated in the sauce. Add the chicken to the pan and cook for a further 5 minutes, until browned and just cooked through. Remove the chicken and broccoli from the frying pan with a slotted spoon and set aside. Add the sauce to the pan and allow to bubble for 1–2 minutes or until starting to thicken and turn sticky. Return the chicken and the broccoli to the pan and stir until it is well coated in the sauce. Sprinkle with the toasted sesame seeds, if using, and serve immediately with the rice. Sprinkle with the toasted sesame seeds, if using, and serve immediately with the rice. Recipe tips Instead of serving with rice, stir two nests of cooked egg noodles into the sauce at the same time as the chicken and broccoli."
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} | f89d515b139cefd305af05771bbbd9b257a6703a768d7e92943087a4be0b789b | Pan-fried sea bass in harissa butter recipe
An average of 4.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pan-fried_sea_bass_in_88540_16x9.jpg A super quick, weeknight dinner, using just a handful of ingredients. This recipe shows you how to cook the perfect sea bass fillet, which is then covered in a rich spicy butter. Each serving provides 397 kcal, 19g protein, 1.8g carbohydrate (of which 1.1g sugars), 34g fat (of which 12g saturates), 1.3g fibre and 1.1g salt. 2 sea bass fillets2 tbsp olive oil30g/1oz unsalted butter2 garlic cloves, finely grated1 tsp coriander seeds, crushed½ tsp cumin seeds, crushed1 tbsp harissa paste½ lemon½ bunch fresh coriander, finely choppedsea salt and freshly ground black pepperfreshly steamed Tenderstem broccoli, to serve 2 sea bass fillets 2 tbsp olive oil 30g/1oz unsalted butter 2 garlic cloves, finely grated 1 tsp coriander seeds, crushed ½ tsp cumin seeds, crushed 1 tbsp harissa paste ½ lemon ½ bunch fresh coriander, finely chopped sea salt and freshly ground black pepper freshly steamed Tenderstem broccoli, to serve Method Pat the sea bass dry with kitchen paper so there is no moisture on the fillets and season generously with salt and pepper. Make sure you have all the rest of your ingredients ready, as it cooks so quickly. Drizzle the oil into a frying pan. Put the sea bass into the cold pan, skin-side down. Put the pan over a medium–high heat. Fry for around 4–5 minutes, until the skin is crisp and golden. Turn the heat up a little and flip the fish over, frying for just a couple of minutes until cooked through and golden all over. Transfer the sea bass to serving plates, then return the pan to the hob. Working quickly, add the butter, garlic, coriander seeds and cumin seeds. Cook for 1 minute then add the harissa paste, stirring together. Squeeze in the juice from the lemon and remove from the heat. Stir in most of the coriander and quickly pour over the sea bass. Garnish with the remaining coriander and serve immediately with the Tenderstem broccoli. Pat the sea bass dry with kitchen paper so there is no moisture on the fillets and season generously with salt and pepper. Pat the sea bass dry with kitchen paper so there is no moisture on the fillets and season generously with salt and pepper. Make sure you have all the rest of your ingredients ready, as it cooks so quickly. Make sure you have all the rest of your ingredients ready, as it cooks so quickly. Drizzle the oil into a frying pan. Put the sea bass into the cold pan, skin-side down. Put the pan over a medium–high heat. Fry for around 4–5 minutes, until the skin is crisp and golden. Turn the heat up a little and flip the fish over, frying for just a couple of minutes until cooked through and golden all over. Drizzle the oil into a frying pan. Put the sea bass into the cold pan, skin-side down. Put the pan over a medium–high heat. Fry for around 4–5 minutes, until the skin is crisp and golden. Turn the heat up a little and flip the fish over, frying for just a couple of minutes until cooked through and golden all over. Transfer the sea bass to serving plates, then return the pan to the hob. Working quickly, add the butter, garlic, coriander seeds and cumin seeds. Cook for 1 minute then add the harissa paste, stirring together. Transfer the sea bass to serving plates, then return the pan to the hob. Working quickly, add the butter, garlic, coriander seeds and cumin seeds. Cook for 1 minute then add the harissa paste, stirring together. Squeeze in the juice from the lemon and remove from the heat. Stir in most of the coriander and quickly pour over the sea bass. Squeeze in the juice from the lemon and remove from the heat. Stir in most of the coriander and quickly pour over the sea bass. Garnish with the remaining coriander and serve immediately with the Tenderstem broccoli. Garnish with the remaining coriander and serve immediately with the Tenderstem broccoli. Recipe tips Make sure you have all the ingredients ready when you start to cook the sea bass as it cooks so quickly. | {
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"content": "An average of 4.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pan-fried_sea_bass_in_88540_16x9.jpg A super quick, weeknight dinner, using just a handful of ingredients. This recipe shows you how to cook the perfect sea bass fillet, which is then covered in a rich spicy butter. Each serving provides 397 kcal, 19g protein, 1.8g carbohydrate (of which 1.1g sugars), 34g fat (of which 12g saturates), 1.3g fibre and 1.1g salt. 2 sea bass fillets2 tbsp olive oil30g/1oz unsalted butter2 garlic cloves, finely grated1 tsp coriander seeds, crushed½ tsp cumin seeds, crushed1 tbsp harissa paste½ lemon½ bunch fresh coriander, finely choppedsea salt and freshly ground black pepperfreshly steamed Tenderstem broccoli, to serve 2 sea bass fillets 2 tbsp olive oil 30g/1oz unsalted butter 2 garlic cloves, finely grated 1 tsp coriander seeds, crushed ½ tsp cumin seeds, crushed 1 tbsp harissa paste ½ lemon ½ bunch fresh coriander, finely chopped sea salt and freshly ground black pepper freshly steamed Tenderstem broccoli, to serve Method Pat the sea bass dry with kitchen paper so there is no moisture on the fillets and season generously with salt and pepper. Make sure you have all the rest of your ingredients ready, as it cooks so quickly. Drizzle the oil into a frying pan. Put the sea bass into the cold pan, skin-side down. Put the pan over a medium–high heat. Fry for around 4–5 minutes, until the skin is crisp and golden. Turn the heat up a little and flip the fish over, frying for just a couple of minutes until cooked through and golden all over. Transfer the sea bass to serving plates, then return the pan to the hob. Working quickly, add the butter, garlic, coriander seeds and cumin seeds. Cook for 1 minute then add the harissa paste, stirring together. Squeeze in the juice from the lemon and remove from the heat. Stir in most of the coriander and quickly pour over the sea bass. Garnish with the remaining coriander and serve immediately with the Tenderstem broccoli. Pat the sea bass dry with kitchen paper so there is no moisture on the fillets and season generously with salt and pepper. Pat the sea bass dry with kitchen paper so there is no moisture on the fillets and season generously with salt and pepper. Make sure you have all the rest of your ingredients ready, as it cooks so quickly. Make sure you have all the rest of your ingredients ready, as it cooks so quickly. Drizzle the oil into a frying pan. Put the sea bass into the cold pan, skin-side down. Put the pan over a medium–high heat. Fry for around 4–5 minutes, until the skin is crisp and golden. Turn the heat up a little and flip the fish over, frying for just a couple of minutes until cooked through and golden all over. Drizzle the oil into a frying pan. Put the sea bass into the cold pan, skin-side down. Put the pan over a medium–high heat. Fry for around 4–5 minutes, until the skin is crisp and golden. Turn the heat up a little and flip the fish over, frying for just a couple of minutes until cooked through and golden all over. Transfer the sea bass to serving plates, then return the pan to the hob. Working quickly, add the butter, garlic, coriander seeds and cumin seeds. Cook for 1 minute then add the harissa paste, stirring together. Transfer the sea bass to serving plates, then return the pan to the hob. Working quickly, add the butter, garlic, coriander seeds and cumin seeds. Cook for 1 minute then add the harissa paste, stirring together. Squeeze in the juice from the lemon and remove from the heat. Stir in most of the coriander and quickly pour over the sea bass. Squeeze in the juice from the lemon and remove from the heat. Stir in most of the coriander and quickly pour over the sea bass. Garnish with the remaining coriander and serve immediately with the Tenderstem broccoli. Garnish with the remaining coriander and serve immediately with the Tenderstem broccoli. Recipe tips Make sure you have all the ingredients ready when you start to cook the sea bass as it cooks so quickly."
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} | a4f9605ea5e0c2b5d1732bfe151fd010ddf7e211d3da765cd5cf3fa2bc85a8ca | Vegan shepherd’s pie with lemon garlic Tenderstem recipe
To make the base, heat the oil in a medium-large saucepan. Add the leek, carrots, green beans and celery and fry for 2 minutes. Stir in the mixed herbs, chilli flakes, kidney beans and lentils and then pour in the stock. Mix the cornflour with 2 tablespoons water in a small bowl. Stir the cornflour mixture into the pan, followed by the Worcestershire sauce, soy sauce, rosemary sprig and season with salt and pepper. Gently simmer for around 10 minutes, then remove from the heat. Remove the rosemary sprig and discard. Set the base aside. To make the topping, place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Cook until tender, which will take around 10–25 minutes, depending on the size of the potatoes. Drain the potatoes in a colander, then return them to the saucepan. Mash until smooth with a potato masher. Drizzle in the oil, add the mustard and sea salt and season with black pepper. Stir in the milk and use a fork to fluff up the mash, getting rid of any remaining lumps at the same time. Finally, stir in the parsley. Preheat the oven to 220C/200C Fan/Gas 7. To assemble the shepherd’s pie, pour the base into an ovenproof baking dish that is about 20x30cm/8x12in. Spoon the mash on top and use a fork to level the surface. Bake in the oven for 20–25 minutes, until golden brown, crisp on top and bubbling.Meanwhile, to make the Tenderstem broccoli, place a medium lidded frying pan or wok over a medium heat. Rinse the Tenderstem under cold water and add to the pan (you want to hear a nice sizzle). Cover with the lid and cook for a couple of minutes, tossing once or twice so it doesn’t burn. Take off the lid and drizzle over the oil. Place the lid back on and cook for a couple of minutes more, shaking the pan from time to time to make sure it doesn’t burn. Mix the garlic, lemon juice and lemon zest together in a small bowl. Stir the garlic mixture and sea salt into the Tenderstem, then cover and cook for a further minute. Serve the vegan shepherd’s pie alongside the lemon and garlic Tenderstem broccoli. To make the base, heat the oil in a medium-large saucepan. Add the leek, carrots, green beans and celery and fry for 2 minutes. Stir in the mixed herbs, chilli flakes, kidney beans and lentils and then pour in the stock. To make the base, heat the oil in a medium-large saucepan. Add the leek, carrots, green beans and celery and fry for 2 minutes. Stir in the mixed herbs, chilli flakes, kidney beans and lentils and then pour in the stock. Mix the cornflour with 2 tablespoons water in a small bowl. Stir the cornflour mixture into the pan, followed by the Worcestershire sauce, soy sauce, rosemary sprig and season with salt and pepper. Mix the cornflour with 2 tablespoons water in a small bowl. Stir the cornflour mixture into the pan, followed by the Worcestershire sauce, soy sauce, rosemary sprig and season with salt and pepper. Gently simmer for around 10 minutes, then remove from the heat. Remove the rosemary sprig and discard. Set the base aside. Gently simmer for around 10 minutes, then remove from the heat. Remove the rosemary sprig and discard. Set the base aside. To make the topping, place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Cook until tender, which will take around 10–25 minutes, depending on the size of the potatoes. To make the topping, place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Cook until tender, which will take around 10–25 minutes, depending on the size of the potatoes. Drain the potatoes in a colander, then return them to the saucepan. Mash until smooth with a potato masher. Drain the potatoes in a colander, then return them to the saucepan. Mash until smooth with a potato masher. Drizzle in the oil, add the mustard and sea salt and season with black pepper. Stir in the milk and use a fork to fluff up the mash, getting rid of any remaining lumps at the same time. Finally, stir in the parsley. Drizzle in the oil, add the mustard and sea salt and season with black pepper. Stir in the milk and use a fork to fluff up the mash, getting rid of any remaining lumps at the same time. Finally, stir in the parsley. Preheat the oven to 220C/200C Fan/Gas 7. To assemble the shepherd’s pie, pour the base into an ovenproof baking dish that is about 20x30cm/8x12in. Spoon the mash on top and use a fork to level the surface. Bake in the oven for 20–25 minutes, until golden brown, crisp on top and bubbling. Preheat the oven to 220C/200C Fan/Gas 7. To assemble the shepherd’s pie, pour the base into an ovenproof baking dish that is about 20x30cm/8x12in. Spoon the mash on top and use a fork to level the surface. Bake in the oven for 20–25 minutes, until golden brown, crisp on top and bubbling. Meanwhile, to make the Tenderstem broccoli, place a medium lidded frying pan or wok over a medium heat. Rinse the Tenderstem under cold water and add to the pan (you want to hear a nice sizzle). Cover with the lid and cook for a couple of minutes, tossing once or twice so it doesn’t burn. Take off the lid and drizzle over the oil. Place the lid back on and cook for a couple of minutes more, shaking the pan from time to time to make sure it doesn’t burn. Meanwhile, to make the Tenderstem broccoli, place a medium lidded frying pan or wok over a medium heat. Rinse the Tenderstem under cold water and add to the pan (you want to hear a nice sizzle). Cover with the lid and cook for a couple of minutes, tossing once or twice so it doesn’t burn. Take off the lid and drizzle over the oil. Place the lid back on and cook for a couple of minutes more, shaking the pan from time to time to make sure it doesn’t burn. Mix the garlic, lemon juice and lemon zest together in a small bowl. Stir the garlic mixture and sea salt into the Tenderstem, then cover and cook for a further minute. Mix the garlic, lemon juice and lemon zest together in a small bowl. Stir the garlic mixture and sea salt into the Tenderstem, then cover and cook for a further minute. Serve the vegan shepherd’s pie alongside the lemon and garlic Tenderstem broccoli. Serve the vegan shepherd’s pie alongside the lemon and garlic Tenderstem broccoli. | {
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"title": "Vegan shepherd’s pie with lemon garlic Tenderstem recipe",
"content": "To make the base, heat the oil in a medium-large saucepan. Add the leek, carrots, green beans and celery and fry for 2 minutes. Stir in the mixed herbs, chilli flakes, kidney beans and lentils and then pour in the stock. Mix the cornflour with 2 tablespoons water in a small bowl. Stir the cornflour mixture into the pan, followed by the Worcestershire sauce, soy sauce, rosemary sprig and season with salt and pepper. Gently simmer for around 10 minutes, then remove from the heat. Remove the rosemary sprig and discard. Set the base aside. To make the topping, place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Cook until tender, which will take around 10–25 minutes, depending on the size of the potatoes. Drain the potatoes in a colander, then return them to the saucepan. Mash until smooth with a potato masher. Drizzle in the oil, add the mustard and sea salt and season with black pepper. Stir in the milk and use a fork to fluff up the mash, getting rid of any remaining lumps at the same time. Finally, stir in the parsley. Preheat the oven to 220C/200C Fan/Gas 7. To assemble the shepherd’s pie, pour the base into an ovenproof baking dish that is about 20x30cm/8x12in. Spoon the mash on top and use a fork to level the surface. Bake in the oven for 20–25 minutes, until golden brown, crisp on top and bubbling.Meanwhile, to make the Tenderstem broccoli, place a medium lidded frying pan or wok over a medium heat. Rinse the Tenderstem under cold water and add to the pan (you want to hear a nice sizzle). Cover with the lid and cook for a couple of minutes, tossing once or twice so it doesn’t burn. Take off the lid and drizzle over the oil. Place the lid back on and cook for a couple of minutes more, shaking the pan from time to time to make sure it doesn’t burn. Mix the garlic, lemon juice and lemon zest together in a small bowl. Stir the garlic mixture and sea salt into the Tenderstem, then cover and cook for a further minute. Serve the vegan shepherd’s pie alongside the lemon and garlic Tenderstem broccoli. To make the base, heat the oil in a medium-large saucepan. Add the leek, carrots, green beans and celery and fry for 2 minutes. Stir in the mixed herbs, chilli flakes, kidney beans and lentils and then pour in the stock. To make the base, heat the oil in a medium-large saucepan. Add the leek, carrots, green beans and celery and fry for 2 minutes. Stir in the mixed herbs, chilli flakes, kidney beans and lentils and then pour in the stock. Mix the cornflour with 2 tablespoons water in a small bowl. Stir the cornflour mixture into the pan, followed by the Worcestershire sauce, soy sauce, rosemary sprig and season with salt and pepper. Mix the cornflour with 2 tablespoons water in a small bowl. Stir the cornflour mixture into the pan, followed by the Worcestershire sauce, soy sauce, rosemary sprig and season with salt and pepper. Gently simmer for around 10 minutes, then remove from the heat. Remove the rosemary sprig and discard. Set the base aside. Gently simmer for around 10 minutes, then remove from the heat. Remove the rosemary sprig and discard. Set the base aside. To make the topping, place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Cook until tender, which will take around 10–25 minutes, depending on the size of the potatoes. To make the topping, place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to a simmer. Cook until tender, which will take around 10–25 minutes, depending on the size of the potatoes. Drain the potatoes in a colander, then return them to the saucepan. Mash until smooth with a potato masher. Drain the potatoes in a colander, then return them to the saucepan. Mash until smooth with a potato masher. Drizzle in the oil, add the mustard and sea salt and season with black pepper. Stir in the milk and use a fork to fluff up the mash, getting rid of any remaining lumps at the same time. Finally, stir in the parsley. Drizzle in the oil, add the mustard and sea salt and season with black pepper. Stir in the milk and use a fork to fluff up the mash, getting rid of any remaining lumps at the same time. Finally, stir in the parsley. Preheat the oven to 220C/200C Fan/Gas 7. To assemble the shepherd’s pie, pour the base into an ovenproof baking dish that is about 20x30cm/8x12in. Spoon the mash on top and use a fork to level the surface. Bake in the oven for 20–25 minutes, until golden brown, crisp on top and bubbling. Preheat the oven to 220C/200C Fan/Gas 7. To assemble the shepherd’s pie, pour the base into an ovenproof baking dish that is about 20x30cm/8x12in. Spoon the mash on top and use a fork to level the surface. Bake in the oven for 20–25 minutes, until golden brown, crisp on top and bubbling. Meanwhile, to make the Tenderstem broccoli, place a medium lidded frying pan or wok over a medium heat. Rinse the Tenderstem under cold water and add to the pan (you want to hear a nice sizzle). Cover with the lid and cook for a couple of minutes, tossing once or twice so it doesn’t burn. Take off the lid and drizzle over the oil. Place the lid back on and cook for a couple of minutes more, shaking the pan from time to time to make sure it doesn’t burn. Meanwhile, to make the Tenderstem broccoli, place a medium lidded frying pan or wok over a medium heat. Rinse the Tenderstem under cold water and add to the pan (you want to hear a nice sizzle). Cover with the lid and cook for a couple of minutes, tossing once or twice so it doesn’t burn. Take off the lid and drizzle over the oil. Place the lid back on and cook for a couple of minutes more, shaking the pan from time to time to make sure it doesn’t burn. Mix the garlic, lemon juice and lemon zest together in a small bowl. Stir the garlic mixture and sea salt into the Tenderstem, then cover and cook for a further minute. Mix the garlic, lemon juice and lemon zest together in a small bowl. Stir the garlic mixture and sea salt into the Tenderstem, then cover and cook for a further minute. Serve the vegan shepherd’s pie alongside the lemon and garlic Tenderstem broccoli. Serve the vegan shepherd’s pie alongside the lemon and garlic Tenderstem broccoli."
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} | 1df94dc2120e8dd47fb22c566b525c7e4d952bfba5f8434aa826d134995f9200 | Joe’s wow chicken, cauliflower, leek and bean pie recipe
An average of 3.5 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/joes_wow_chicken_38529_16x9.jpg Top this comforting chicken and bean pie with scrunched up filo pastry – it's lighter and quicker to make than a traditional shortcrust, and adds a satisfying crunch. 1 head cauliflower, leaves removed and cut into bite-sized florets3 tbsp light olive oil, plus extra for drizzling1 large leek, trimmed and cut into 2cm/¾in pieces400g/14oz chicken thighs, boneless, skin removed and diced3 tbsp plain or wholemeal flour500ml/18fl oz chicken stock200ml/7fl oz milk (any type)1 bay leaf4 fresh thyme sprigs, leaves picked2 tbsp reduced fat crème fraîche 400g tin cannellini beans, drained and rinsed6–8 sheets filo pastrysalt and freshly ground black pepper 1 head cauliflower, leaves removed and cut into bite-sized florets 3 tbsp light olive oil, plus extra for drizzling 1 large leek, trimmed and cut into 2cm/¾in pieces 400g/14oz chicken thighs, boneless, skin removed and diced 3 tbsp plain or wholemeal flour 500ml/18fl oz chicken stock 200ml/7fl oz milk (any type) 1 bay leaf 4 fresh thyme sprigs, leaves picked 2 tbsp reduced fat crème fraîche 400g tin cannellini beans, drained and rinsed 6–8 sheets filo pastry salt and freshly ground black pepper 400g/14oz purple sprouting broccoli2 tbsp olive oil 400g/14oz purple sprouting broccoli 2 tbsp olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower and 1 tablespoon oil in a 2.5 litre/4½ pints pie dish or large roasting tin. Roast for 30 minutes until starting to turn golden brown.Meanwhile, heat 1 tablespoon oil in a large frying pan over a medium heat. Add the leek and gently cook for 7–10 minutes until softened. Transfer to a bowl and set aside.Return the pan to the heat and add the remaining tablespoon of oil. Once hot, add the chicken pieces and cook until golden, turning as needed. Sprinkle the flour over the chicken in the pan and stir through, then gradually stir in the chicken stock, using a spoon to scrape up any golden crusty bits from the bottom of the pan. Once all the stock has been added, add the leeks back to the pan, along with the milk, bay leaf and thyme leaves. Stir until the sauce thickens, then take off the heat and stir in the crème fraîche and cannellini beans. Remove and discard the bay leaf, then taste and season with salt and pepper.Once the cauliflower is roasted, pour the contents of the frying pan into the pie dish. Take a piece of filo pastry and scrunch it up in your hand. Place on top of the pie filling in the dish, then repeat with the remaining filo to cover the top of the pie. Drizzle with a little olive oil and bake for 25–30 minutes until the pastry is golden and crisp.To serve, heat a griddle pan. Massage the broccoli with the olive oil and griddle for 3–4 minutes, depending on the thickness of the broccoli stems. Serve alongside the pie. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower and 1 tablespoon oil in a 2.5 litre/4½ pints pie dish or large roasting tin. Roast for 30 minutes until starting to turn golden brown. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower and 1 tablespoon oil in a 2.5 litre/4½ pints pie dish or large roasting tin. Roast for 30 minutes until starting to turn golden brown. Meanwhile, heat 1 tablespoon oil in a large frying pan over a medium heat. Add the leek and gently cook for 7–10 minutes until softened. Transfer to a bowl and set aside. Meanwhile, heat 1 tablespoon oil in a large frying pan over a medium heat. Add the leek and gently cook for 7–10 minutes until softened. Transfer to a bowl and set aside. Return the pan to the heat and add the remaining tablespoon of oil. Once hot, add the chicken pieces and cook until golden, turning as needed. Sprinkle the flour over the chicken in the pan and stir through, then gradually stir in the chicken stock, using a spoon to scrape up any golden crusty bits from the bottom of the pan. Once all the stock has been added, add the leeks back to the pan, along with the milk, bay leaf and thyme leaves. Stir until the sauce thickens, then take off the heat and stir in the crème fraîche and cannellini beans. Remove and discard the bay leaf, then taste and season with salt and pepper. Return the pan to the heat and add the remaining tablespoon of oil. Once hot, add the chicken pieces and cook until golden, turning as needed. Sprinkle the flour over the chicken in the pan and stir through, then gradually stir in the chicken stock, using a spoon to scrape up any golden crusty bits from the bottom of the pan. Once all the stock has been added, add the leeks back to the pan, along with the milk, bay leaf and thyme leaves. Stir until the sauce thickens, then take off the heat and stir in the crème fraîche and cannellini beans. Remove and discard the bay leaf, then taste and season with salt and pepper. Once the cauliflower is roasted, pour the contents of the frying pan into the pie dish. Take a piece of filo pastry and scrunch it up in your hand. Place on top of the pie filling in the dish, then repeat with the remaining filo to cover the top of the pie. Drizzle with a little olive oil and bake for 25–30 minutes until the pastry is golden and crisp. Once the cauliflower is roasted, pour the contents of the frying pan into the pie dish. Take a piece of filo pastry and scrunch it up in your hand. Place on top of the pie filling in the dish, then repeat with the remaining filo to cover the top of the pie. Drizzle with a little olive oil and bake for 25–30 minutes until the pastry is golden and crisp. To serve, heat a griddle pan. Massage the broccoli with the olive oil and griddle for 3–4 minutes, depending on the thickness of the broccoli stems. Serve alongside the pie. To serve, heat a griddle pan. Massage the broccoli with the olive oil and griddle for 3–4 minutes, depending on the thickness of the broccoli stems. Serve alongside the pie. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/joes_wow_chicken_38529",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Joe’s wow chicken, cauliflower, leek and bean pie recipe",
"content": "An average of 3.5 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/joes_wow_chicken_38529_16x9.jpg Top this comforting chicken and bean pie with scrunched up filo pastry – it's lighter and quicker to make than a traditional shortcrust, and adds a satisfying crunch. 1 head cauliflower, leaves removed and cut into bite-sized florets3 tbsp light olive oil, plus extra for drizzling1 large leek, trimmed and cut into 2cm/¾in pieces400g/14oz chicken thighs, boneless, skin removed and diced3 tbsp plain or wholemeal flour500ml/18fl oz chicken stock200ml/7fl oz milk (any type)1 bay leaf4 fresh thyme sprigs, leaves picked2 tbsp reduced fat crème fraîche 400g tin cannellini beans, drained and rinsed6–8 sheets filo pastrysalt and freshly ground black pepper 1 head cauliflower, leaves removed and cut into bite-sized florets 3 tbsp light olive oil, plus extra for drizzling 1 large leek, trimmed and cut into 2cm/¾in pieces 400g/14oz chicken thighs, boneless, skin removed and diced 3 tbsp plain or wholemeal flour 500ml/18fl oz chicken stock 200ml/7fl oz milk (any type) 1 bay leaf 4 fresh thyme sprigs, leaves picked 2 tbsp reduced fat crème fraîche 400g tin cannellini beans, drained and rinsed 6–8 sheets filo pastry salt and freshly ground black pepper 400g/14oz purple sprouting broccoli2 tbsp olive oil 400g/14oz purple sprouting broccoli 2 tbsp olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower and 1 tablespoon oil in a 2.5 litre/4½ pints pie dish or large roasting tin. Roast for 30 minutes until starting to turn golden brown.Meanwhile, heat 1 tablespoon oil in a large frying pan over a medium heat. Add the leek and gently cook for 7–10 minutes until softened. Transfer to a bowl and set aside.Return the pan to the heat and add the remaining tablespoon of oil. Once hot, add the chicken pieces and cook until golden, turning as needed. Sprinkle the flour over the chicken in the pan and stir through, then gradually stir in the chicken stock, using a spoon to scrape up any golden crusty bits from the bottom of the pan. Once all the stock has been added, add the leeks back to the pan, along with the milk, bay leaf and thyme leaves. Stir until the sauce thickens, then take off the heat and stir in the crème fraîche and cannellini beans. Remove and discard the bay leaf, then taste and season with salt and pepper.Once the cauliflower is roasted, pour the contents of the frying pan into the pie dish. Take a piece of filo pastry and scrunch it up in your hand. Place on top of the pie filling in the dish, then repeat with the remaining filo to cover the top of the pie. Drizzle with a little olive oil and bake for 25–30 minutes until the pastry is golden and crisp.To serve, heat a griddle pan. Massage the broccoli with the olive oil and griddle for 3–4 minutes, depending on the thickness of the broccoli stems. Serve alongside the pie. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower and 1 tablespoon oil in a 2.5 litre/4½ pints pie dish or large roasting tin. Roast for 30 minutes until starting to turn golden brown. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower and 1 tablespoon oil in a 2.5 litre/4½ pints pie dish or large roasting tin. Roast for 30 minutes until starting to turn golden brown. Meanwhile, heat 1 tablespoon oil in a large frying pan over a medium heat. Add the leek and gently cook for 7–10 minutes until softened. Transfer to a bowl and set aside. Meanwhile, heat 1 tablespoon oil in a large frying pan over a medium heat. Add the leek and gently cook for 7–10 minutes until softened. Transfer to a bowl and set aside. Return the pan to the heat and add the remaining tablespoon of oil. Once hot, add the chicken pieces and cook until golden, turning as needed. Sprinkle the flour over the chicken in the pan and stir through, then gradually stir in the chicken stock, using a spoon to scrape up any golden crusty bits from the bottom of the pan. Once all the stock has been added, add the leeks back to the pan, along with the milk, bay leaf and thyme leaves. Stir until the sauce thickens, then take off the heat and stir in the crème fraîche and cannellini beans. Remove and discard the bay leaf, then taste and season with salt and pepper. Return the pan to the heat and add the remaining tablespoon of oil. Once hot, add the chicken pieces and cook until golden, turning as needed. Sprinkle the flour over the chicken in the pan and stir through, then gradually stir in the chicken stock, using a spoon to scrape up any golden crusty bits from the bottom of the pan. Once all the stock has been added, add the leeks back to the pan, along with the milk, bay leaf and thyme leaves. Stir until the sauce thickens, then take off the heat and stir in the crème fraîche and cannellini beans. Remove and discard the bay leaf, then taste and season with salt and pepper. Once the cauliflower is roasted, pour the contents of the frying pan into the pie dish. Take a piece of filo pastry and scrunch it up in your hand. Place on top of the pie filling in the dish, then repeat with the remaining filo to cover the top of the pie. Drizzle with a little olive oil and bake for 25–30 minutes until the pastry is golden and crisp. Once the cauliflower is roasted, pour the contents of the frying pan into the pie dish. Take a piece of filo pastry and scrunch it up in your hand. Place on top of the pie filling in the dish, then repeat with the remaining filo to cover the top of the pie. Drizzle with a little olive oil and bake for 25–30 minutes until the pastry is golden and crisp. To serve, heat a griddle pan. Massage the broccoli with the olive oil and griddle for 3–4 minutes, depending on the thickness of the broccoli stems. Serve alongside the pie. To serve, heat a griddle pan. Massage the broccoli with the olive oil and griddle for 3–4 minutes, depending on the thickness of the broccoli stems. Serve alongside the pie."
},
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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} |
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