_id dict | id stringlengths 64 64 | text stringlengths 1.05k 146k | meta dict |
|---|---|---|---|
{
"$oid": "68bacf0beb3bdbfd0cc003d9"
} | f8e9d775ff8b2664aa712d076c3025107b28ba9e6f0ac2eef92e97da8b45f599 | Marinated salmon gravalax recipe
An average of 5.0 out of 5 stars from 1 rating This lemon and dill marinated gravalax comes together with a mustard sauce, fresh cucumber salad and crunchy rye croûtons. 25g/1oz caster sugar25g/1oz fine salt2 lemons, peel removed with a peeler, then finely sliced into julienne½ filleted side of salmon, weighing about 500g/1lb 2oz, skinned and pin boned300ml/11fl oz olive oil10g chopped fresh dill 25g/1oz caster sugar 25g/1oz fine salt 2 lemons, peel removed with a peeler, then finely sliced into julienne ½ filleted side of salmon, weighing about 500g/1lb 2oz, skinned and pin boned 300ml/11fl oz olive oil 10g chopped fresh dill 200g/7¼ Greek-style yoghurt1 tsp wholegrain mustardpinch salt10g/½oz muscovado sugar1 tsp lemon juicefreshly grated horseradish, to taste 200g/7¼ Greek-style yoghurt 1 tsp wholegrain mustard pinch salt 10g/½oz muscovado sugar 1 tsp lemon juice freshly grated horseradish, to taste 1 cucumber1 tsp wine vinegarsalt, to taste2 tbsp olive oil1 tsp wholegrain mustard 5g/¼oz chopped fresh dill 1 cucumber 1 tsp wine vinegar salt, to taste 2 tbsp olive oil 1 tsp wholegrain mustard 5g/¼oz chopped fresh dill 2 slices rye breadolive oil, to tastepinch salt2 tbsp chopped fresh dill1-2 tbsp mixed micro leaves 2 slices rye bread olive oil, to taste pinch salt 2 tbsp chopped fresh dill 1-2 tbsp mixed micro leaves Method Mix the sugar, salt and lemon peel together in a small bowl.Lay the salmon in a shallow dish and sprinkle the marinade over.Leave to marinate for one hour and then rinse off under cold running water.Divide the fish into four portions. Put the olive oil in a large frying pan and heat to 45C/113F using a kitchen thermometer to check. If you don't have a thermometer, place the pan onto the heat, then dip a spoon in after 30 seconds. Feel the spoon to check the heat of the oil – it needs to be just warm. Keep the oil on the heat and keep checking every 30 seconds until the oil feels warm. Add the salmon to the pan, turn off the heat and leave the salmon for about 15-20 minutes.Set aside to cool, then transfer to a plate and leave in the fridge until ready to serve. For the mustard sauce, mix all ingredients together in a small bowl and chill until required.For the cucumber salad, peel the cucumber and slice it into 1cm/½in cubes.Mix the cucumber with the vinegar, salt, olive oil and mustard in a bowl and set aside to marinate.Add the dill just before serving.For the rye croûtons, drizzle the bread slices with olive oil and sprinkle with salt. Heat a frying pan and fry the rye bread until browned all over. Remove from the heat and transfer to a plate to cool slightly before breaking up into rustic croûtons. Sprinkle with the chopped dill.Sprinkle the chopped dill over the salmon and serve it with the rye croûtons, mustard sauce, cucumber salad and mixed micro leaves to garnish. Mix the sugar, salt and lemon peel together in a small bowl. Mix the sugar, salt and lemon peel together in a small bowl. Lay the salmon in a shallow dish and sprinkle the marinade over. Lay the salmon in a shallow dish and sprinkle the marinade over. Leave to marinate for one hour and then rinse off under cold running water. Leave to marinate for one hour and then rinse off under cold running water. Divide the fish into four portions. Divide the fish into four portions. Put the olive oil in a large frying pan and heat to 45C/113F using a kitchen thermometer to check. If you don't have a thermometer, place the pan onto the heat, then dip a spoon in after 30 seconds. Feel the spoon to check the heat of the oil – it needs to be just warm. Keep the oil on the heat and keep checking every 30 seconds until the oil feels warm. Add the salmon to the pan, turn off the heat and leave the salmon for about 15-20 minutes. Put the olive oil in a large frying pan and heat to 45C/113F using a kitchen thermometer to check. If you don't have a thermometer, place the pan onto the heat, then dip a spoon in after 30 seconds. Feel the spoon to check the heat of the oil – it needs to be just warm. Keep the oil on the heat and keep checking every 30 seconds until the oil feels warm. Add the salmon to the pan, turn off the heat and leave the salmon for about 15-20 minutes. Set aside to cool, then transfer to a plate and leave in the fridge until ready to serve. Set aside to cool, then transfer to a plate and leave in the fridge until ready to serve. For the mustard sauce, mix all ingredients together in a small bowl and chill until required. For the mustard sauce, mix all ingredients together in a small bowl and chill until required. For the cucumber salad, peel the cucumber and slice it into 1cm/½in cubes. For the cucumber salad, peel the cucumber and slice it into 1cm/½in cubes. Mix the cucumber with the vinegar, salt, olive oil and mustard in a bowl and set aside to marinate. Mix the cucumber with the vinegar, salt, olive oil and mustard in a bowl and set aside to marinate. Add the dill just before serving. Add the dill just before serving. For the rye croûtons, drizzle the bread slices with olive oil and sprinkle with salt. For the rye croûtons, drizzle the bread slices with olive oil and sprinkle with salt. Heat a frying pan and fry the rye bread until browned all over. Remove from the heat and transfer to a plate to cool slightly before breaking up into rustic croûtons. Sprinkle with the chopped dill. Heat a frying pan and fry the rye bread until browned all over. Remove from the heat and transfer to a plate to cool slightly before breaking up into rustic croûtons. Sprinkle with the chopped dill. Sprinkle the chopped dill over the salmon and serve it with the rye croûtons, mustard sauce, cucumber salad and mixed micro leaves to garnish. Sprinkle the chopped dill over the salmon and serve it with the rye croûtons, mustard sauce, cucumber salad and mixed micro leaves to garnish. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/marinated_salmon_78063",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Marinated salmon gravalax recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This lemon and dill marinated gravalax comes together with a mustard sauce, fresh cucumber salad and crunchy rye croûtons. 25g/1oz caster sugar25g/1oz fine salt2 lemons, peel removed with a peeler, then finely sliced into julienne½ filleted side of salmon, weighing about 500g/1lb 2oz, skinned and pin boned300ml/11fl oz olive oil10g chopped fresh dill 25g/1oz caster sugar 25g/1oz fine salt 2 lemons, peel removed with a peeler, then finely sliced into julienne ½ filleted side of salmon, weighing about 500g/1lb 2oz, skinned and pin boned 300ml/11fl oz olive oil 10g chopped fresh dill 200g/7¼ Greek-style yoghurt1 tsp wholegrain mustardpinch salt10g/½oz muscovado sugar1 tsp lemon juicefreshly grated horseradish, to taste 200g/7¼ Greek-style yoghurt 1 tsp wholegrain mustard pinch salt 10g/½oz muscovado sugar 1 tsp lemon juice freshly grated horseradish, to taste 1 cucumber1 tsp wine vinegarsalt, to taste2 tbsp olive oil1 tsp wholegrain mustard 5g/¼oz chopped fresh dill 1 cucumber 1 tsp wine vinegar salt, to taste 2 tbsp olive oil 1 tsp wholegrain mustard 5g/¼oz chopped fresh dill 2 slices rye breadolive oil, to tastepinch salt2 tbsp chopped fresh dill1-2 tbsp mixed micro leaves 2 slices rye bread olive oil, to taste pinch salt 2 tbsp chopped fresh dill 1-2 tbsp mixed micro leaves Method Mix the sugar, salt and lemon peel together in a small bowl.Lay the salmon in a shallow dish and sprinkle the marinade over.Leave to marinate for one hour and then rinse off under cold running water.Divide the fish into four portions. Put the olive oil in a large frying pan and heat to 45C/113F using a kitchen thermometer to check. If you don't have a thermometer, place the pan onto the heat, then dip a spoon in after 30 seconds. Feel the spoon to check the heat of the oil – it needs to be just warm. Keep the oil on the heat and keep checking every 30 seconds until the oil feels warm. Add the salmon to the pan, turn off the heat and leave the salmon for about 15-20 minutes.Set aside to cool, then transfer to a plate and leave in the fridge until ready to serve. For the mustard sauce, mix all ingredients together in a small bowl and chill until required.For the cucumber salad, peel the cucumber and slice it into 1cm/½in cubes.Mix the cucumber with the vinegar, salt, olive oil and mustard in a bowl and set aside to marinate.Add the dill just before serving.For the rye croûtons, drizzle the bread slices with olive oil and sprinkle with salt. Heat a frying pan and fry the rye bread until browned all over. Remove from the heat and transfer to a plate to cool slightly before breaking up into rustic croûtons. Sprinkle with the chopped dill.Sprinkle the chopped dill over the salmon and serve it with the rye croûtons, mustard sauce, cucumber salad and mixed micro leaves to garnish. Mix the sugar, salt and lemon peel together in a small bowl. Mix the sugar, salt and lemon peel together in a small bowl. Lay the salmon in a shallow dish and sprinkle the marinade over. Lay the salmon in a shallow dish and sprinkle the marinade over. Leave to marinate for one hour and then rinse off under cold running water. Leave to marinate for one hour and then rinse off under cold running water. Divide the fish into four portions. Divide the fish into four portions. Put the olive oil in a large frying pan and heat to 45C/113F using a kitchen thermometer to check. If you don't have a thermometer, place the pan onto the heat, then dip a spoon in after 30 seconds. Feel the spoon to check the heat of the oil – it needs to be just warm. Keep the oil on the heat and keep checking every 30 seconds until the oil feels warm. Add the salmon to the pan, turn off the heat and leave the salmon for about 15-20 minutes. Put the olive oil in a large frying pan and heat to 45C/113F using a kitchen thermometer to check. If you don't have a thermometer, place the pan onto the heat, then dip a spoon in after 30 seconds. Feel the spoon to check the heat of the oil – it needs to be just warm. Keep the oil on the heat and keep checking every 30 seconds until the oil feels warm. Add the salmon to the pan, turn off the heat and leave the salmon for about 15-20 minutes. Set aside to cool, then transfer to a plate and leave in the fridge until ready to serve. Set aside to cool, then transfer to a plate and leave in the fridge until ready to serve. For the mustard sauce, mix all ingredients together in a small bowl and chill until required. For the mustard sauce, mix all ingredients together in a small bowl and chill until required. For the cucumber salad, peel the cucumber and slice it into 1cm/½in cubes. For the cucumber salad, peel the cucumber and slice it into 1cm/½in cubes. Mix the cucumber with the vinegar, salt, olive oil and mustard in a bowl and set aside to marinate. Mix the cucumber with the vinegar, salt, olive oil and mustard in a bowl and set aside to marinate. Add the dill just before serving. Add the dill just before serving. For the rye croûtons, drizzle the bread slices with olive oil and sprinkle with salt. For the rye croûtons, drizzle the bread slices with olive oil and sprinkle with salt. Heat a frying pan and fry the rye bread until browned all over. Remove from the heat and transfer to a plate to cool slightly before breaking up into rustic croûtons. Sprinkle with the chopped dill. Heat a frying pan and fry the rye bread until browned all over. Remove from the heat and transfer to a plate to cool slightly before breaking up into rustic croûtons. Sprinkle with the chopped dill. Sprinkle the chopped dill over the salmon and serve it with the rye croûtons, mustard sauce, cucumber salad and mixed micro leaves to garnish. Sprinkle the chopped dill over the salmon and serve it with the rye croûtons, mustard sauce, cucumber salad and mixed micro leaves to garnish."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0beb3bdbfd0cc003da"
} | d25edfb4ae88ea92d2967e3aaf7535e0735c69f5ba4fbc3bde2caf58e12557f7 | Thai-style roasted and steamed cod recipe
An average of 5.0 out of 5 stars from 4 ratings Light, colourful and packed with Thai-style flavours, Matt Tebbutt’s elegant fish dish would be perfect for a springtime dinner party. 800g/1lb 12oz whole cod loin 300ml/½ pint miso stock2 tbsp Shaoxing rice wine1 tbsp soy sauce1 large knob fresh root ginger, julienned1 bunch spring onions, chopped salt 800g/1lb 12oz whole cod loin 300ml/½ pint miso stock 2 tbsp Shaoxing rice wine 1 tbsp soy sauce 1 large knob fresh root ginger, julienned 1 bunch spring onions, chopped salt 4 garlic cloves, crushed 1 tbsp fresh root ginger, peeled and finely grated2 red chillies, chopped 3–4 tbsp palm sugar3 tbsp Thai fish sauce 2–3 limes, juice only 4 garlic cloves, crushed 1 tbsp fresh root ginger, peeled and finely grated 2 red chillies, chopped 3–4 tbsp palm sugar 3 tbsp Thai fish sauce 2–3 limes, juice only 2 tbsp vegetable oil4 garlic cloves, thinly sliced 400g/14oz mixed Asian greens (try choi sum, morning glory and Chinese broccoli), chopped 20ml/¾fl oz oyster sauce pinch chilli flakessalt and freshly ground black pepper 2 tbsp vegetable oil 4 garlic cloves, thinly sliced 400g/14oz mixed Asian greens (try choi sum, morning glory and Chinese broccoli), chopped 20ml/¾fl oz oyster sauce pinch chilli flakes salt and freshly ground black pepper 1 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh coriander Method Season the cod with salt and leave for a few hours to firm up.Set a large frying pan over a high heat. Pat the fish dry and place it, flesh-side down, in the hot pan to colour. After a few minutes, when golden, flip the fish over and add the stock, rice wine, soy sauce, ginger and spring onions. Now cover the pan with a lid and cook very gently for 6–8 minutes to steam the flesh all the way through. Keep warm. To make the dressing, heat a splash of oil in a sauté pan set over a medium heat and sizzle the garlic, ginger and chilli. Add the sugar and fish sauce. Squeeze in the lime juice. Taste and adjust. To make the greens, heat the oil in a sauté pan set over a medium heat and cook the garlic until golden. Add in the chopped greens and sauté for 2 minutes before adding the oyster sauce. Season with salt to taste. When ready to serve, carefully put the fish on a serving plate, spoon over the hot dressing and garnish with coriander leaves. Serve the greens on the side, sprinkled with chilli flakes. Season the cod with salt and leave for a few hours to firm up. Season the cod with salt and leave for a few hours to firm up. Set a large frying pan over a high heat. Pat the fish dry and place it, flesh-side down, in the hot pan to colour. After a few minutes, when golden, flip the fish over and add the stock, rice wine, soy sauce, ginger and spring onions. Set a large frying pan over a high heat. Pat the fish dry and place it, flesh-side down, in the hot pan to colour. After a few minutes, when golden, flip the fish over and add the stock, rice wine, soy sauce, ginger and spring onions. Now cover the pan with a lid and cook very gently for 6–8 minutes to steam the flesh all the way through. Keep warm. Now cover the pan with a lid and cook very gently for 6–8 minutes to steam the flesh all the way through. Keep warm. To make the dressing, heat a splash of oil in a sauté pan set over a medium heat and sizzle the garlic, ginger and chilli. Add the sugar and fish sauce. Squeeze in the lime juice. Taste and adjust. To make the dressing, heat a splash of oil in a sauté pan set over a medium heat and sizzle the garlic, ginger and chilli. Add the sugar and fish sauce. Squeeze in the lime juice. Taste and adjust. To make the greens, heat the oil in a sauté pan set over a medium heat and cook the garlic until golden. Add in the chopped greens and sauté for 2 minutes before adding the oyster sauce. Season with salt to taste. To make the greens, heat the oil in a sauté pan set over a medium heat and cook the garlic until golden. Add in the chopped greens and sauté for 2 minutes before adding the oyster sauce. Season with salt to taste. When ready to serve, carefully put the fish on a serving plate, spoon over the hot dressing and garnish with coriander leaves. Serve the greens on the side, sprinkled with chilli flakes. When ready to serve, carefully put the fish on a serving plate, spoon over the hot dressing and garnish with coriander leaves. Serve the greens on the side, sprinkled with chilli flakes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/thai-style_roasted_and_58460",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai-style roasted and steamed cod recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Light, colourful and packed with Thai-style flavours, Matt Tebbutt’s elegant fish dish would be perfect for a springtime dinner party. 800g/1lb 12oz whole cod loin 300ml/½ pint miso stock2 tbsp Shaoxing rice wine1 tbsp soy sauce1 large knob fresh root ginger, julienned1 bunch spring onions, chopped salt 800g/1lb 12oz whole cod loin 300ml/½ pint miso stock 2 tbsp Shaoxing rice wine 1 tbsp soy sauce 1 large knob fresh root ginger, julienned 1 bunch spring onions, chopped salt 4 garlic cloves, crushed 1 tbsp fresh root ginger, peeled and finely grated2 red chillies, chopped 3–4 tbsp palm sugar3 tbsp Thai fish sauce 2–3 limes, juice only 4 garlic cloves, crushed 1 tbsp fresh root ginger, peeled and finely grated 2 red chillies, chopped 3–4 tbsp palm sugar 3 tbsp Thai fish sauce 2–3 limes, juice only 2 tbsp vegetable oil4 garlic cloves, thinly sliced 400g/14oz mixed Asian greens (try choi sum, morning glory and Chinese broccoli), chopped 20ml/¾fl oz oyster sauce pinch chilli flakessalt and freshly ground black pepper 2 tbsp vegetable oil 4 garlic cloves, thinly sliced 400g/14oz mixed Asian greens (try choi sum, morning glory and Chinese broccoli), chopped 20ml/¾fl oz oyster sauce pinch chilli flakes salt and freshly ground black pepper 1 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh coriander Method Season the cod with salt and leave for a few hours to firm up.Set a large frying pan over a high heat. Pat the fish dry and place it, flesh-side down, in the hot pan to colour. After a few minutes, when golden, flip the fish over and add the stock, rice wine, soy sauce, ginger and spring onions. Now cover the pan with a lid and cook very gently for 6–8 minutes to steam the flesh all the way through. Keep warm. To make the dressing, heat a splash of oil in a sauté pan set over a medium heat and sizzle the garlic, ginger and chilli. Add the sugar and fish sauce. Squeeze in the lime juice. Taste and adjust. To make the greens, heat the oil in a sauté pan set over a medium heat and cook the garlic until golden. Add in the chopped greens and sauté for 2 minutes before adding the oyster sauce. Season with salt to taste. When ready to serve, carefully put the fish on a serving plate, spoon over the hot dressing and garnish with coriander leaves. Serve the greens on the side, sprinkled with chilli flakes. Season the cod with salt and leave for a few hours to firm up. Season the cod with salt and leave for a few hours to firm up. Set a large frying pan over a high heat. Pat the fish dry and place it, flesh-side down, in the hot pan to colour. After a few minutes, when golden, flip the fish over and add the stock, rice wine, soy sauce, ginger and spring onions. Set a large frying pan over a high heat. Pat the fish dry and place it, flesh-side down, in the hot pan to colour. After a few minutes, when golden, flip the fish over and add the stock, rice wine, soy sauce, ginger and spring onions. Now cover the pan with a lid and cook very gently for 6–8 minutes to steam the flesh all the way through. Keep warm. Now cover the pan with a lid and cook very gently for 6–8 minutes to steam the flesh all the way through. Keep warm. To make the dressing, heat a splash of oil in a sauté pan set over a medium heat and sizzle the garlic, ginger and chilli. Add the sugar and fish sauce. Squeeze in the lime juice. Taste and adjust. To make the dressing, heat a splash of oil in a sauté pan set over a medium heat and sizzle the garlic, ginger and chilli. Add the sugar and fish sauce. Squeeze in the lime juice. Taste and adjust. To make the greens, heat the oil in a sauté pan set over a medium heat and cook the garlic until golden. Add in the chopped greens and sauté for 2 minutes before adding the oyster sauce. Season with salt to taste. To make the greens, heat the oil in a sauté pan set over a medium heat and cook the garlic until golden. Add in the chopped greens and sauté for 2 minutes before adding the oyster sauce. Season with salt to taste. When ready to serve, carefully put the fish on a serving plate, spoon over the hot dressing and garnish with coriander leaves. Serve the greens on the side, sprinkled with chilli flakes. When ready to serve, carefully put the fish on a serving plate, spoon over the hot dressing and garnish with coriander leaves. Serve the greens on the side, sprinkled with chilli flakes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0ceb3bdbfd0cc003db"
} | d698cbd2c301e1c03627941a1c205c263e35ac95f64c6c4e09af5474d6bd626c | Steamed sea bass with garlic and ginger recipe
Steamed whole sea bass with garlic, ginger and spring onions An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_whole_sea_bass_85778_16x9.jpg A recipe that truly is minimum effort for maximum effect. A simple steamed seabass with salty umami flavours and ginger warmth. 1 large sea bass (about 1.5kg/3lb 5oz), scaled, gutted, cleaned and trimmed5cm/2in piece fresh root ginger, cut into thin julienne strips350g/12oz basmati rice4–5 spring onions, trimmed and thinly sliced4 tbsp dark soy sauce3–4 tbsp sesame oil4 garlic cloves, finely sliced 1 large sea bass (about 1.5kg/3lb 5oz), scaled, gutted, cleaned and trimmed 5cm/2in piece fresh root ginger, cut into thin julienne strips 350g/12oz basmati rice 4–5 spring onions, trimmed and thinly sliced 4 tbsp dark soy sauce 3–4 tbsp sesame oil 4 garlic cloves, finely sliced Method Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Sprinkle over the ginger and cover with a lid or kitchen foil and steam for 15–20 minutes until cooked through. Meanwhile, cook the rice according to the packet instructions. Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm. Reserve the water from steaming.Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same pan. Add the garlic, fry for a few seconds, then pour over the fish.Portion the fish (see the recipe tips) and serve with the rice. Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Sprinkle over the ginger and cover with a lid or kitchen foil and steam for 15–20 minutes until cooked through. Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Sprinkle over the ginger and cover with a lid or kitchen foil and steam for 15–20 minutes until cooked through. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm. Reserve the water from steaming. Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm. Reserve the water from steaming. Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same pan. Add the garlic, fry for a few seconds, then pour over the fish. Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same pan. Add the garlic, fry for a few seconds, then pour over the fish. Portion the fish (see the recipe tips) and serve with the rice. Portion the fish (see the recipe tips) and serve with the rice. Recipe tips To serve, cut along the back, behind the head and across the tail. Cut along the lateral line down the side and carefully slice the fish off the bone. Lift out the back bone and portion the second fillet in the same way as the first. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steamed_whole_sea_bass_85778",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steamed sea bass with garlic and ginger recipe",
"content": "Steamed whole sea bass with garlic, ginger and spring onions An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_whole_sea_bass_85778_16x9.jpg A recipe that truly is minimum effort for maximum effect. A simple steamed seabass with salty umami flavours and ginger warmth. 1 large sea bass (about 1.5kg/3lb 5oz), scaled, gutted, cleaned and trimmed5cm/2in piece fresh root ginger, cut into thin julienne strips350g/12oz basmati rice4–5 spring onions, trimmed and thinly sliced4 tbsp dark soy sauce3–4 tbsp sesame oil4 garlic cloves, finely sliced 1 large sea bass (about 1.5kg/3lb 5oz), scaled, gutted, cleaned and trimmed 5cm/2in piece fresh root ginger, cut into thin julienne strips 350g/12oz basmati rice 4–5 spring onions, trimmed and thinly sliced 4 tbsp dark soy sauce 3–4 tbsp sesame oil 4 garlic cloves, finely sliced Method Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Sprinkle over the ginger and cover with a lid or kitchen foil and steam for 15–20 minutes until cooked through. Meanwhile, cook the rice according to the packet instructions. Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm. Reserve the water from steaming.Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same pan. Add the garlic, fry for a few seconds, then pour over the fish.Portion the fish (see the recipe tips) and serve with the rice. Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Sprinkle over the ginger and cover with a lid or kitchen foil and steam for 15–20 minutes until cooked through. Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Sprinkle over the ginger and cover with a lid or kitchen foil and steam for 15–20 minutes until cooked through. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm. Reserve the water from steaming. Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm. Reserve the water from steaming. Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same pan. Add the garlic, fry for a few seconds, then pour over the fish. Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same pan. Add the garlic, fry for a few seconds, then pour over the fish. Portion the fish (see the recipe tips) and serve with the rice. Portion the fish (see the recipe tips) and serve with the rice. Recipe tips To serve, cut along the back, behind the head and across the tail. Cut along the lateral line down the side and carefully slice the fish off the bone. Lift out the back bone and portion the second fillet in the same way as the first."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0ceb3bdbfd0cc003dc"
} | fa8cf4db578d0a17a01dc4bb3ffa328650914725db5826a27bd16f1a3e6715b8 | Lentil burgers, carrot pickle and peanut sauce recipe
An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_burgers_with_34759_16x9.jpg An easy veggie lentil burger recipe that is taken to the next level with a fresh carrot pickle and rich peanut sauce. 4 tbsp olive oil1 red onion, finely chopped1 tsp crushed garlic 1 green chilli, chopped 1 tsp grated fresh root ginger2 tbsp chopped fresh coriander stalks 1 tbsp coriander seeds, ground 600g/1lb 5oz cooked brown lentils, drained and rinsed 3 tbsp gram (chickpea) flour 4 tbsp olive oil 1 red onion, finely chopped 1 tsp crushed garlic 1 green chilli, chopped 1 tsp grated fresh root ginger 2 tbsp chopped fresh coriander stalks 1 tbsp coriander seeds, ground 600g/1lb 5oz cooked brown lentils, drained and rinsed 3 tbsp gram (chickpea) flour 3 carrots, peeled and julienned2 tbsp caster sugar 2 tbsp white wine or cider vinegar ¼ cucumber, julienned1 apple, peeled and juliennedsalt and freshly ground black pepper 3 carrots, peeled and julienned 2 tbsp caster sugar 2 tbsp white wine or cider vinegar ¼ cucumber, julienned 1 apple, peeled and julienned salt and freshly ground black pepper 2 tbsp smooth peanut butter 2 tbsp plain yoghurt 1 tbsp tahini 2 tsp sesame seeds, toasted 1 lemon, zest and juice 2 tbsp smooth peanut butter 2 tbsp plain yoghurt 1 tbsp tahini 2 tsp sesame seeds, toasted 1 lemon, zest and juice 4 brioche buns, halved2 Little Gem leaves, chopped2 beef tomatoes, sliced 4 brioche buns, halved 2 Little Gem leaves, chopped 2 beef tomatoes, sliced Method To make the burgers, heat 2 tablespoons of the oil in a frying pan and gently fry the onion, garlic, chilli, ginger, coriander stalks and seeds until the onion is softened. Add the lentils and stir well to mix. Tip into a blender or food processor and pulse briefly with the chickpea flour and some salt and pepper, until a roughly blended mixture is formed. Shape into patties and heat the remaining oil in a frying pan. Cook the burgers on each side for 2–3 minutes, until cooked and crisp on the outside. To make the carrot pickle, place the carrots in a bowl and sprinkle with some salt. Leave for 30 minutes then rinse. Heat the sugar and vinegar in a small saucepan until the sugar has dissolved. Stir in the carrots, cucumber and apple. Season with salt and pepper and set aside to cool. To make the peanut sauce, mix all the ingredients in a small bowl or jug with 2 tablespoons of water. To serve, put the burgers on the bottom halves of the brioche buns and top with lettuce, tomato and the top halves of the buns. Serve with the pickle and sauce. To make the burgers, heat 2 tablespoons of the oil in a frying pan and gently fry the onion, garlic, chilli, ginger, coriander stalks and seeds until the onion is softened. Add the lentils and stir well to mix. Tip into a blender or food processor and pulse briefly with the chickpea flour and some salt and pepper, until a roughly blended mixture is formed. Shape into patties and heat the remaining oil in a frying pan. Cook the burgers on each side for 2–3 minutes, until cooked and crisp on the outside. To make the burgers, heat 2 tablespoons of the oil in a frying pan and gently fry the onion, garlic, chilli, ginger, coriander stalks and seeds until the onion is softened. Add the lentils and stir well to mix. Tip into a blender or food processor and pulse briefly with the chickpea flour and some salt and pepper, until a roughly blended mixture is formed. Shape into patties and heat the remaining oil in a frying pan. Cook the burgers on each side for 2–3 minutes, until cooked and crisp on the outside. To make the carrot pickle, place the carrots in a bowl and sprinkle with some salt. Leave for 30 minutes then rinse. To make the carrot pickle, place the carrots in a bowl and sprinkle with some salt. Leave for 30 minutes then rinse. Heat the sugar and vinegar in a small saucepan until the sugar has dissolved. Stir in the carrots, cucumber and apple. Season with salt and pepper and set aside to cool. Heat the sugar and vinegar in a small saucepan until the sugar has dissolved. Stir in the carrots, cucumber and apple. Season with salt and pepper and set aside to cool. To make the peanut sauce, mix all the ingredients in a small bowl or jug with 2 tablespoons of water. To make the peanut sauce, mix all the ingredients in a small bowl or jug with 2 tablespoons of water. To serve, put the burgers on the bottom halves of the brioche buns and top with lettuce, tomato and the top halves of the buns. Serve with the pickle and sauce. To serve, put the burgers on the bottom halves of the brioche buns and top with lettuce, tomato and the top halves of the buns. Serve with the pickle and sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lentil_burgers_with_34759",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lentil burgers, carrot pickle and peanut sauce recipe",
"content": "An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_burgers_with_34759_16x9.jpg An easy veggie lentil burger recipe that is taken to the next level with a fresh carrot pickle and rich peanut sauce. 4 tbsp olive oil1 red onion, finely chopped1 tsp crushed garlic 1 green chilli, chopped 1 tsp grated fresh root ginger2 tbsp chopped fresh coriander stalks 1 tbsp coriander seeds, ground 600g/1lb 5oz cooked brown lentils, drained and rinsed 3 tbsp gram (chickpea) flour 4 tbsp olive oil 1 red onion, finely chopped 1 tsp crushed garlic 1 green chilli, chopped 1 tsp grated fresh root ginger 2 tbsp chopped fresh coriander stalks 1 tbsp coriander seeds, ground 600g/1lb 5oz cooked brown lentils, drained and rinsed 3 tbsp gram (chickpea) flour 3 carrots, peeled and julienned2 tbsp caster sugar 2 tbsp white wine or cider vinegar ¼ cucumber, julienned1 apple, peeled and juliennedsalt and freshly ground black pepper 3 carrots, peeled and julienned 2 tbsp caster sugar 2 tbsp white wine or cider vinegar ¼ cucumber, julienned 1 apple, peeled and julienned salt and freshly ground black pepper 2 tbsp smooth peanut butter 2 tbsp plain yoghurt 1 tbsp tahini 2 tsp sesame seeds, toasted 1 lemon, zest and juice 2 tbsp smooth peanut butter 2 tbsp plain yoghurt 1 tbsp tahini 2 tsp sesame seeds, toasted 1 lemon, zest and juice 4 brioche buns, halved2 Little Gem leaves, chopped2 beef tomatoes, sliced 4 brioche buns, halved 2 Little Gem leaves, chopped 2 beef tomatoes, sliced Method To make the burgers, heat 2 tablespoons of the oil in a frying pan and gently fry the onion, garlic, chilli, ginger, coriander stalks and seeds until the onion is softened. Add the lentils and stir well to mix. Tip into a blender or food processor and pulse briefly with the chickpea flour and some salt and pepper, until a roughly blended mixture is formed. Shape into patties and heat the remaining oil in a frying pan. Cook the burgers on each side for 2–3 minutes, until cooked and crisp on the outside. To make the carrot pickle, place the carrots in a bowl and sprinkle with some salt. Leave for 30 minutes then rinse. Heat the sugar and vinegar in a small saucepan until the sugar has dissolved. Stir in the carrots, cucumber and apple. Season with salt and pepper and set aside to cool. To make the peanut sauce, mix all the ingredients in a small bowl or jug with 2 tablespoons of water. To serve, put the burgers on the bottom halves of the brioche buns and top with lettuce, tomato and the top halves of the buns. Serve with the pickle and sauce. To make the burgers, heat 2 tablespoons of the oil in a frying pan and gently fry the onion, garlic, chilli, ginger, coriander stalks and seeds until the onion is softened. Add the lentils and stir well to mix. Tip into a blender or food processor and pulse briefly with the chickpea flour and some salt and pepper, until a roughly blended mixture is formed. Shape into patties and heat the remaining oil in a frying pan. Cook the burgers on each side for 2–3 minutes, until cooked and crisp on the outside. To make the burgers, heat 2 tablespoons of the oil in a frying pan and gently fry the onion, garlic, chilli, ginger, coriander stalks and seeds until the onion is softened. Add the lentils and stir well to mix. Tip into a blender or food processor and pulse briefly with the chickpea flour and some salt and pepper, until a roughly blended mixture is formed. Shape into patties and heat the remaining oil in a frying pan. Cook the burgers on each side for 2–3 minutes, until cooked and crisp on the outside. To make the carrot pickle, place the carrots in a bowl and sprinkle with some salt. Leave for 30 minutes then rinse. To make the carrot pickle, place the carrots in a bowl and sprinkle with some salt. Leave for 30 minutes then rinse. Heat the sugar and vinegar in a small saucepan until the sugar has dissolved. Stir in the carrots, cucumber and apple. Season with salt and pepper and set aside to cool. Heat the sugar and vinegar in a small saucepan until the sugar has dissolved. Stir in the carrots, cucumber and apple. Season with salt and pepper and set aside to cool. To make the peanut sauce, mix all the ingredients in a small bowl or jug with 2 tablespoons of water. To make the peanut sauce, mix all the ingredients in a small bowl or jug with 2 tablespoons of water. To serve, put the burgers on the bottom halves of the brioche buns and top with lettuce, tomato and the top halves of the buns. Serve with the pickle and sauce. To serve, put the burgers on the bottom halves of the brioche buns and top with lettuce, tomato and the top halves of the buns. Serve with the pickle and sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0ceb3bdbfd0cc003dd"
} | f0f7b3915727264e8add2d1b553f7f70fe32e550fd36d9b65f5c223e7e38b94f | Courgette, coconut and spinach noodles recipe
An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_noodles_17725_16x9.jpg Creamy, rich and fresh – this zesty number is perfect to take as a packed lunch or to enjoy for a refreshing dinner. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £2.22 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. ¼ tin/100ml/3½fl oz coconut milk¼ lime, juice and zest only1 tsp soy sauce1 tbsp olive oilpinch dried chilli flakes1 garlic clove ¼ tin/100ml/3½fl oz coconut milk ¼ lime, juice and zest only 1 tsp soy sauce 1 tbsp olive oil pinch dried chilli flakes 1 garlic clove 100–150g/3½–5½oz dried noodles or 300g/10½oz straight-to-wok noodles, variety of your choice1 courgette, shredded (very finely sliced)½ bag spinach or baby spinach (about 125–150g/4½–5½oz)handful radishes, julienned (sliced into strips about the size of matchsticks)small handful fresh coriander, roughly choppedsalt and ground black pepper 100–150g/3½–5½oz dried noodles or 300g/10½oz straight-to-wok noodles, variety of your choice 1 courgette, shredded (very finely sliced) ½ bag spinach or baby spinach (about 125–150g/4½–5½oz) handful radishes, julienned (sliced into strips about the size of matchsticks) small handful fresh coriander, roughly chopped salt and ground black pepper Method To make the dressing, combine the coconut milk, lime zest and juice, soy sauce, olive oil and dried chilli in a small bowl and grate in the the garlic clove. Season generously and set aside.If using dried noodles, cook the noodles according to the packet instructions. Two minutes before the end of the cooking time, add the courgette to the water, simmer for a minute, then add the spinach, using a wooden spoon to push it under the water for a minute. Immediately take off the heat and drain in a sieve. Rinse under cold water, squeeze dry, then transfer to a bowl. (If using straight to wok noodles, gently fry the courgette until tender then add the noodles. Once hot, tip in the spinach and cook until just wilted.)Add the dressing, radishes and coriander and lightly toss together. Transfer to plates and serve. To make the dressing, combine the coconut milk, lime zest and juice, soy sauce, olive oil and dried chilli in a small bowl and grate in the the garlic clove. Season generously and set aside. To make the dressing, combine the coconut milk, lime zest and juice, soy sauce, olive oil and dried chilli in a small bowl and grate in the the garlic clove. Season generously and set aside. If using dried noodles, cook the noodles according to the packet instructions. Two minutes before the end of the cooking time, add the courgette to the water, simmer for a minute, then add the spinach, using a wooden spoon to push it under the water for a minute. Immediately take off the heat and drain in a sieve. Rinse under cold water, squeeze dry, then transfer to a bowl. (If using straight to wok noodles, gently fry the courgette until tender then add the noodles. Once hot, tip in the spinach and cook until just wilted.) If using dried noodles, cook the noodles according to the packet instructions. Two minutes before the end of the cooking time, add the courgette to the water, simmer for a minute, then add the spinach, using a wooden spoon to push it under the water for a minute. Immediately take off the heat and drain in a sieve. Rinse under cold water, squeeze dry, then transfer to a bowl. (If using straight to wok noodles, gently fry the courgette until tender then add the noodles. Once hot, tip in the spinach and cook until just wilted.) Add the dressing, radishes and coriander and lightly toss together. Transfer to plates and serve. Add the dressing, radishes and coriander and lightly toss together. Transfer to plates and serve. Recipe tips If following the meal plan, the rest of the coconut milk, lime, spinach and coriander will be used in other recipes. Reserve the stalks of the coriander for use in the coconut dal. The lowest price noodles are often the flavoured packets of instant noodles. The flavouring comes in a separate sachet which you can discard if using the noodles in a different way. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/courgette_noodles_17725",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Courgette, coconut and spinach noodles recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_noodles_17725_16x9.jpg Creamy, rich and fresh – this zesty number is perfect to take as a packed lunch or to enjoy for a refreshing dinner. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £2.22 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. ¼ tin/100ml/3½fl oz coconut milk¼ lime, juice and zest only1 tsp soy sauce1 tbsp olive oilpinch dried chilli flakes1 garlic clove ¼ tin/100ml/3½fl oz coconut milk ¼ lime, juice and zest only 1 tsp soy sauce 1 tbsp olive oil pinch dried chilli flakes 1 garlic clove 100–150g/3½–5½oz dried noodles or 300g/10½oz straight-to-wok noodles, variety of your choice1 courgette, shredded (very finely sliced)½ bag spinach or baby spinach (about 125–150g/4½–5½oz)handful radishes, julienned (sliced into strips about the size of matchsticks)small handful fresh coriander, roughly choppedsalt and ground black pepper 100–150g/3½–5½oz dried noodles or 300g/10½oz straight-to-wok noodles, variety of your choice 1 courgette, shredded (very finely sliced) ½ bag spinach or baby spinach (about 125–150g/4½–5½oz) handful radishes, julienned (sliced into strips about the size of matchsticks) small handful fresh coriander, roughly chopped salt and ground black pepper Method To make the dressing, combine the coconut milk, lime zest and juice, soy sauce, olive oil and dried chilli in a small bowl and grate in the the garlic clove. Season generously and set aside.If using dried noodles, cook the noodles according to the packet instructions. Two minutes before the end of the cooking time, add the courgette to the water, simmer for a minute, then add the spinach, using a wooden spoon to push it under the water for a minute. Immediately take off the heat and drain in a sieve. Rinse under cold water, squeeze dry, then transfer to a bowl. (If using straight to wok noodles, gently fry the courgette until tender then add the noodles. Once hot, tip in the spinach and cook until just wilted.)Add the dressing, radishes and coriander and lightly toss together. Transfer to plates and serve. To make the dressing, combine the coconut milk, lime zest and juice, soy sauce, olive oil and dried chilli in a small bowl and grate in the the garlic clove. Season generously and set aside. To make the dressing, combine the coconut milk, lime zest and juice, soy sauce, olive oil and dried chilli in a small bowl and grate in the the garlic clove. Season generously and set aside. If using dried noodles, cook the noodles according to the packet instructions. Two minutes before the end of the cooking time, add the courgette to the water, simmer for a minute, then add the spinach, using a wooden spoon to push it under the water for a minute. Immediately take off the heat and drain in a sieve. Rinse under cold water, squeeze dry, then transfer to a bowl. (If using straight to wok noodles, gently fry the courgette until tender then add the noodles. Once hot, tip in the spinach and cook until just wilted.) If using dried noodles, cook the noodles according to the packet instructions. Two minutes before the end of the cooking time, add the courgette to the water, simmer for a minute, then add the spinach, using a wooden spoon to push it under the water for a minute. Immediately take off the heat and drain in a sieve. Rinse under cold water, squeeze dry, then transfer to a bowl. (If using straight to wok noodles, gently fry the courgette until tender then add the noodles. Once hot, tip in the spinach and cook until just wilted.) Add the dressing, radishes and coriander and lightly toss together. Transfer to plates and serve. Add the dressing, radishes and coriander and lightly toss together. Transfer to plates and serve. Recipe tips If following the meal plan, the rest of the coconut milk, lime, spinach and coriander will be used in other recipes. Reserve the stalks of the coriander for use in the coconut dal. The lowest price noodles are often the flavoured packets of instant noodles. The flavouring comes in a separate sachet which you can discard if using the noodles in a different way."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0deb3bdbfd0cc003de"
} | f1f6cc827914561fd16e6385ca6ab02de5a6490d3fda9e8d2621c13922400d07 | Salmon skewers recipe
An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmonyakitori_93769_16x9.jpg Salmon kebabs in a sticky soy glaze are great for barbecues and make a welcome change from the usual bangers and burgers. 100ml/3½fl oz soy sauce100g/3½oz caster sugar40ml/1¼fl oz mirin30ml/1fl oz sake6 spring onions, finely chopped2.5cm/1in piece fresh root ginger, peeled, julienned4 x 150g/5¼oz salmon fillets, cut into cubesfreshly cooked rice, to servehandful flaked almonds, toasted 100ml/3½fl oz soy sauce 100g/3½oz caster sugar 40ml/1¼fl oz mirin 30ml/1fl oz sake 6 spring onions, finely chopped 2.5cm/1in piece fresh root ginger, peeled, julienned 4 x 150g/5¼oz salmon fillets, cut into cubes freshly cooked rice, to serve handful flaked almonds, toasted Method Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes. Meanwhile, preheat the grill to high.Strain the glaze mixture through a sieve into a bowl.Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture.Serve the salmon yakitori with rice and sprinkle over the flaked almonds. Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes. Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes. Meanwhile, preheat the grill to high. Meanwhile, preheat the grill to high. Strain the glaze mixture through a sieve into a bowl. Strain the glaze mixture through a sieve into a bowl. Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon. Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture. Serve the salmon yakitori with rice and sprinkle over the flaked almonds. Serve the salmon yakitori with rice and sprinkle over the flaked almonds. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/salmonyakitori_93769",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Salmon skewers recipe",
"content": "An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmonyakitori_93769_16x9.jpg Salmon kebabs in a sticky soy glaze are great for barbecues and make a welcome change from the usual bangers and burgers. 100ml/3½fl oz soy sauce100g/3½oz caster sugar40ml/1¼fl oz mirin30ml/1fl oz sake6 spring onions, finely chopped2.5cm/1in piece fresh root ginger, peeled, julienned4 x 150g/5¼oz salmon fillets, cut into cubesfreshly cooked rice, to servehandful flaked almonds, toasted 100ml/3½fl oz soy sauce 100g/3½oz caster sugar 40ml/1¼fl oz mirin 30ml/1fl oz sake 6 spring onions, finely chopped 2.5cm/1in piece fresh root ginger, peeled, julienned 4 x 150g/5¼oz salmon fillets, cut into cubes freshly cooked rice, to serve handful flaked almonds, toasted Method Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes. Meanwhile, preheat the grill to high.Strain the glaze mixture through a sieve into a bowl.Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture.Serve the salmon yakitori with rice and sprinkle over the flaked almonds. Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes. Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes. Meanwhile, preheat the grill to high. Meanwhile, preheat the grill to high. Strain the glaze mixture through a sieve into a bowl. Strain the glaze mixture through a sieve into a bowl. Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon. Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture. Serve the salmon yakitori with rice and sprinkle over the flaked almonds. Serve the salmon yakitori with rice and sprinkle over the flaked almonds."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0deb3bdbfd0cc003df"
} | d434a741f4aa665dffc51cdfa95a164cc6d9159c9a77e407f3fc51e226307c81 | Chicken schnitzel recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/israeli_chicken_76953_16x9.jpg Breaded chicken with slaw? We love all that schnitzel! The Hairy Bikers' Middle-Eastern take on an Austrian classic is great for feeding the family. 50g/1¾oz plain flour1 tsp smoked paprika1 tsp mustard powder2 free-range eggs, beaten100g/3½oz fine dried breadcrumbs or matzo meal1 tbsp sesame seeds4 large chicken breasts, butterflied and flattenedsalt vegetable oil, for frying 50g/1¾oz plain flour 1 tsp smoked paprika 1 tsp mustard powder 2 free-range eggs, beaten 100g/3½oz fine dried breadcrumbs or matzo meal 1 tbsp sesame seeds 4 large chicken breasts, butterflied and flattened salt vegetable oil, for frying 2 garlic cloves, finely chopped2 egg yolks1 tsp mustard250ml/9fl oz sunflower or groundnut oilsqueeze lemon juice or a few drops vinegar 2 garlic cloves, finely chopped 2 egg yolks 1 tsp mustard 250ml/9fl oz sunflower or groundnut oil squeeze lemon juice or a few drops vinegar 300g/10½oz red cabbage, shredded1 carrot, julienned1 small onion, finely chopped2 crisp eating apples, peeled, cored and finely chopped1 tbsp lemon juice1 tsp caraway seeds2 tsp cider vinegar2 tbsp garlic mayonnaise (see above)pinch caster sugar 300g/10½oz red cabbage, shredded 1 carrot, julienned 1 small onion, finely chopped 2 crisp eating apples, peeled, cored and finely chopped 1 tbsp lemon juice 1 tsp caraway seeds 2 tsp cider vinegar 2 tbsp garlic mayonnaise (see above) pinch caster sugar Method For the chicken, put the flour on a large plate. Mix in the smoked paprika, mustard powder and ½ teaspoon salt. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl. Coat each chicken breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture. Set aside.Pour the oil into a large frying pan until 2cm/¾in deep. Heat to a medium temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) This is important – too hot and the outside will burn before the chicken is cooked, too cool and the coating will just absorb the oil. To test, add a cube of bread to the hot oil, it should be crisp and golden-brown after 2-3 minutes.Fry the chicken for 3-4 minutes on each side, or until deep golden-brown. You may have to do this in batches – if so, keep the cooked chicken warm in a low oven and make sure the oil returns to a medium heat before you cook the second batch.For the garlic mayonnaise, mash the garlic to a paste with a little salt. Put in a bowl with the egg yolks and mustard and mix well. Start drizzling in the oil, a few drops at a time, whisking constantly, until you have an emulsion. Keep adding the oil, very gradually, until you have incorporated it all. If the mayonnaise is becoming greasy or too thick to work with, add a few drops of warm water and whisk thoroughly before adding any more oil. Taste, and add more seasoning and a squeeze of lemon or vinegar if it needs acidity. For the coleslaw, put the red cabbage, carrot and onion in a bowl. Toss the apple in the lemon juice to stop it from browning, and add this to the cabbage. Sprinkle in the caraway seeds and mix thoroughly. Whisk the vinegar with 2 tablespoons garlic mayonnaise, the sugar and salt and pepper to taste. Pour this over the coleslaw and stir well. Keep the remaining mayonnaise in the fridge, either in a jar or covered with cling film.Serve the schnitzel with the coleslaw alongside. For the chicken, put the flour on a large plate. Mix in the smoked paprika, mustard powder and ½ teaspoon salt. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl. Coat each chicken breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture. Set aside. For the chicken, put the flour on a large plate. Mix in the smoked paprika, mustard powder and ½ teaspoon salt. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl. Coat each chicken breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture. Set aside. Pour the oil into a large frying pan until 2cm/¾in deep. Heat to a medium temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) This is important – too hot and the outside will burn before the chicken is cooked, too cool and the coating will just absorb the oil. To test, add a cube of bread to the hot oil, it should be crisp and golden-brown after 2-3 minutes. Pour the oil into a large frying pan until 2cm/¾in deep. Heat to a medium temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) This is important – too hot and the outside will burn before the chicken is cooked, too cool and the coating will just absorb the oil. To test, add a cube of bread to the hot oil, it should be crisp and golden-brown after 2-3 minutes. Fry the chicken for 3-4 minutes on each side, or until deep golden-brown. You may have to do this in batches – if so, keep the cooked chicken warm in a low oven and make sure the oil returns to a medium heat before you cook the second batch. Fry the chicken for 3-4 minutes on each side, or until deep golden-brown. You may have to do this in batches – if so, keep the cooked chicken warm in a low oven and make sure the oil returns to a medium heat before you cook the second batch. For the garlic mayonnaise, mash the garlic to a paste with a little salt. Put in a bowl with the egg yolks and mustard and mix well. Start drizzling in the oil, a few drops at a time, whisking constantly, until you have an emulsion. Keep adding the oil, very gradually, until you have incorporated it all. If the mayonnaise is becoming greasy or too thick to work with, add a few drops of warm water and whisk thoroughly before adding any more oil. Taste, and add more seasoning and a squeeze of lemon or vinegar if it needs acidity. For the garlic mayonnaise, mash the garlic to a paste with a little salt. Put in a bowl with the egg yolks and mustard and mix well. Start drizzling in the oil, a few drops at a time, whisking constantly, until you have an emulsion. Keep adding the oil, very gradually, until you have incorporated it all. If the mayonnaise is becoming greasy or too thick to work with, add a few drops of warm water and whisk thoroughly before adding any more oil. Taste, and add more seasoning and a squeeze of lemon or vinegar if it needs acidity. For the coleslaw, put the red cabbage, carrot and onion in a bowl. Toss the apple in the lemon juice to stop it from browning, and add this to the cabbage. Sprinkle in the caraway seeds and mix thoroughly. Whisk the vinegar with 2 tablespoons garlic mayonnaise, the sugar and salt and pepper to taste. Pour this over the coleslaw and stir well. Keep the remaining mayonnaise in the fridge, either in a jar or covered with cling film. For the coleslaw, put the red cabbage, carrot and onion in a bowl. Toss the apple in the lemon juice to stop it from browning, and add this to the cabbage. Sprinkle in the caraway seeds and mix thoroughly. Whisk the vinegar with 2 tablespoons garlic mayonnaise, the sugar and salt and pepper to taste. Pour this over the coleslaw and stir well. Keep the remaining mayonnaise in the fridge, either in a jar or covered with cling film. Serve the schnitzel with the coleslaw alongside. Serve the schnitzel with the coleslaw alongside. Recipe tips Any leftover mayonnaise will keep in the fridge for 1-2 days. You can substitute 2 tbsp mayonnaise and half a garlic clove, crushed, for the homemade mayo. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/israeli_chicken_76953",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken schnitzel recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/israeli_chicken_76953_16x9.jpg Breaded chicken with slaw? We love all that schnitzel! The Hairy Bikers' Middle-Eastern take on an Austrian classic is great for feeding the family. 50g/1¾oz plain flour1 tsp smoked paprika1 tsp mustard powder2 free-range eggs, beaten100g/3½oz fine dried breadcrumbs or matzo meal1 tbsp sesame seeds4 large chicken breasts, butterflied and flattenedsalt vegetable oil, for frying 50g/1¾oz plain flour 1 tsp smoked paprika 1 tsp mustard powder 2 free-range eggs, beaten 100g/3½oz fine dried breadcrumbs or matzo meal 1 tbsp sesame seeds 4 large chicken breasts, butterflied and flattened salt vegetable oil, for frying 2 garlic cloves, finely chopped2 egg yolks1 tsp mustard250ml/9fl oz sunflower or groundnut oilsqueeze lemon juice or a few drops vinegar 2 garlic cloves, finely chopped 2 egg yolks 1 tsp mustard 250ml/9fl oz sunflower or groundnut oil squeeze lemon juice or a few drops vinegar 300g/10½oz red cabbage, shredded1 carrot, julienned1 small onion, finely chopped2 crisp eating apples, peeled, cored and finely chopped1 tbsp lemon juice1 tsp caraway seeds2 tsp cider vinegar2 tbsp garlic mayonnaise (see above)pinch caster sugar 300g/10½oz red cabbage, shredded 1 carrot, julienned 1 small onion, finely chopped 2 crisp eating apples, peeled, cored and finely chopped 1 tbsp lemon juice 1 tsp caraway seeds 2 tsp cider vinegar 2 tbsp garlic mayonnaise (see above) pinch caster sugar Method For the chicken, put the flour on a large plate. Mix in the smoked paprika, mustard powder and ½ teaspoon salt. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl. Coat each chicken breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture. Set aside.Pour the oil into a large frying pan until 2cm/¾in deep. Heat to a medium temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) This is important – too hot and the outside will burn before the chicken is cooked, too cool and the coating will just absorb the oil. To test, add a cube of bread to the hot oil, it should be crisp and golden-brown after 2-3 minutes.Fry the chicken for 3-4 minutes on each side, or until deep golden-brown. You may have to do this in batches – if so, keep the cooked chicken warm in a low oven and make sure the oil returns to a medium heat before you cook the second batch.For the garlic mayonnaise, mash the garlic to a paste with a little salt. Put in a bowl with the egg yolks and mustard and mix well. Start drizzling in the oil, a few drops at a time, whisking constantly, until you have an emulsion. Keep adding the oil, very gradually, until you have incorporated it all. If the mayonnaise is becoming greasy or too thick to work with, add a few drops of warm water and whisk thoroughly before adding any more oil. Taste, and add more seasoning and a squeeze of lemon or vinegar if it needs acidity. For the coleslaw, put the red cabbage, carrot and onion in a bowl. Toss the apple in the lemon juice to stop it from browning, and add this to the cabbage. Sprinkle in the caraway seeds and mix thoroughly. Whisk the vinegar with 2 tablespoons garlic mayonnaise, the sugar and salt and pepper to taste. Pour this over the coleslaw and stir well. Keep the remaining mayonnaise in the fridge, either in a jar or covered with cling film.Serve the schnitzel with the coleslaw alongside. For the chicken, put the flour on a large plate. Mix in the smoked paprika, mustard powder and ½ teaspoon salt. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl. Coat each chicken breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture. Set aside. For the chicken, put the flour on a large plate. Mix in the smoked paprika, mustard powder and ½ teaspoon salt. Put the eggs in a shallow bowl and mix the breadcrumbs and sesame seeds together in another shallow bowl. Coat each chicken breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture. Set aside. Pour the oil into a large frying pan until 2cm/¾in deep. Heat to a medium temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) This is important – too hot and the outside will burn before the chicken is cooked, too cool and the coating will just absorb the oil. To test, add a cube of bread to the hot oil, it should be crisp and golden-brown after 2-3 minutes. Pour the oil into a large frying pan until 2cm/¾in deep. Heat to a medium temperature. (CAUTION: hot oil can be dangerous. Do not leave unattended.) This is important – too hot and the outside will burn before the chicken is cooked, too cool and the coating will just absorb the oil. To test, add a cube of bread to the hot oil, it should be crisp and golden-brown after 2-3 minutes. Fry the chicken for 3-4 minutes on each side, or until deep golden-brown. You may have to do this in batches – if so, keep the cooked chicken warm in a low oven and make sure the oil returns to a medium heat before you cook the second batch. Fry the chicken for 3-4 minutes on each side, or until deep golden-brown. You may have to do this in batches – if so, keep the cooked chicken warm in a low oven and make sure the oil returns to a medium heat before you cook the second batch. For the garlic mayonnaise, mash the garlic to a paste with a little salt. Put in a bowl with the egg yolks and mustard and mix well. Start drizzling in the oil, a few drops at a time, whisking constantly, until you have an emulsion. Keep adding the oil, very gradually, until you have incorporated it all. If the mayonnaise is becoming greasy or too thick to work with, add a few drops of warm water and whisk thoroughly before adding any more oil. Taste, and add more seasoning and a squeeze of lemon or vinegar if it needs acidity. For the garlic mayonnaise, mash the garlic to a paste with a little salt. Put in a bowl with the egg yolks and mustard and mix well. Start drizzling in the oil, a few drops at a time, whisking constantly, until you have an emulsion. Keep adding the oil, very gradually, until you have incorporated it all. If the mayonnaise is becoming greasy or too thick to work with, add a few drops of warm water and whisk thoroughly before adding any more oil. Taste, and add more seasoning and a squeeze of lemon or vinegar if it needs acidity. For the coleslaw, put the red cabbage, carrot and onion in a bowl. Toss the apple in the lemon juice to stop it from browning, and add this to the cabbage. Sprinkle in the caraway seeds and mix thoroughly. Whisk the vinegar with 2 tablespoons garlic mayonnaise, the sugar and salt and pepper to taste. Pour this over the coleslaw and stir well. Keep the remaining mayonnaise in the fridge, either in a jar or covered with cling film. For the coleslaw, put the red cabbage, carrot and onion in a bowl. Toss the apple in the lemon juice to stop it from browning, and add this to the cabbage. Sprinkle in the caraway seeds and mix thoroughly. Whisk the vinegar with 2 tablespoons garlic mayonnaise, the sugar and salt and pepper to taste. Pour this over the coleslaw and stir well. Keep the remaining mayonnaise in the fridge, either in a jar or covered with cling film. Serve the schnitzel with the coleslaw alongside. Serve the schnitzel with the coleslaw alongside. Recipe tips Any leftover mayonnaise will keep in the fridge for 1-2 days. You can substitute 2 tbsp mayonnaise and half a garlic clove, crushed, for the homemade mayo."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0deb3bdbfd0cc003e0"
} | cca4e6f78e53928be6799542bbe4cf7de095757e1d7a5b231e6c7f1b3467f4a5 | Mango salmon recipe
An average of 4.6 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_salmon_39588_16x9.jpg Really simple and flavourful salmon in a sweet mango and spicy sauce – a lovely midweek dinner idea that will have you coming back for more. Each serving provides 393 kcal, 27g protein, 12g carbohydrates (of which 10.5g sugars), 26g fat (of which 7.5g saturates), 2g fibre and 2g salt. 4 salmon fillets (approximately 520g/1lb 3oz)1 tsp sea salt flakes1 tsp freshly ground black pepper½ tsp dried mixed herbs1 tsp cayenne pepper2 tbsp butter1 onion, sliced4 garlic cloves, finely chopped½ red pepper, seeds removed, sliced½ carrot, julienned (cut into thin strips)1 tsp fresh thyme leaves4 tbsp mango chutneysqueeze lemon juice½ Scotch bonnet chilli, seeds removed, sliced 4 salmon fillets (approximately 520g/1lb 3oz) 1 tsp sea salt flakes 1 tsp freshly ground black pepper ½ tsp dried mixed herbs 1 tsp cayenne pepper 2 tbsp butter 1 onion, sliced 4 garlic cloves, finely chopped ½ red pepper, seeds removed, sliced ½ carrot, julienned (cut into thin strips) 1 tsp fresh thyme leaves 4 tbsp mango chutney squeeze lemon juice ½ Scotch bonnet chilli, seeds removed, sliced Method Rub the salmon with the salt, black pepper, herbs and cayenne. Set aside in the fridge to marinate for at least 1 hour. Melt the butter in a large frying pan over a medium heat. Add the salmon and cook on both sides until cooked through and browned. Remove from the pan and set aside. Add the onion, garlic, red pepper, carrot and thyme and cook until the vegetables are caramelised. Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and simmer for 5 minutes, basting the salmon in the sauce. Serve immediately. Rub the salmon with the salt, black pepper, herbs and cayenne. Set aside in the fridge to marinate for at least 1 hour. Rub the salmon with the salt, black pepper, herbs and cayenne. Set aside in the fridge to marinate for at least 1 hour. Melt the butter in a large frying pan over a medium heat. Add the salmon and cook on both sides until cooked through and browned. Remove from the pan and set aside. Add the onion, garlic, red pepper, carrot and thyme and cook until the vegetables are caramelised. Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and simmer for 5 minutes, basting the salmon in the sauce. Serve immediately. Melt the butter in a large frying pan over a medium heat. Add the salmon and cook on both sides until cooked through and browned. Remove from the pan and set aside. Add the onion, garlic, red pepper, carrot and thyme and cook until the vegetables are caramelised. Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and simmer for 5 minutes, basting the salmon in the sauce. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mango_salmon_39588",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mango salmon recipe",
"content": "An average of 4.6 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_salmon_39588_16x9.jpg Really simple and flavourful salmon in a sweet mango and spicy sauce – a lovely midweek dinner idea that will have you coming back for more. Each serving provides 393 kcal, 27g protein, 12g carbohydrates (of which 10.5g sugars), 26g fat (of which 7.5g saturates), 2g fibre and 2g salt. 4 salmon fillets (approximately 520g/1lb 3oz)1 tsp sea salt flakes1 tsp freshly ground black pepper½ tsp dried mixed herbs1 tsp cayenne pepper2 tbsp butter1 onion, sliced4 garlic cloves, finely chopped½ red pepper, seeds removed, sliced½ carrot, julienned (cut into thin strips)1 tsp fresh thyme leaves4 tbsp mango chutneysqueeze lemon juice½ Scotch bonnet chilli, seeds removed, sliced 4 salmon fillets (approximately 520g/1lb 3oz) 1 tsp sea salt flakes 1 tsp freshly ground black pepper ½ tsp dried mixed herbs 1 tsp cayenne pepper 2 tbsp butter 1 onion, sliced 4 garlic cloves, finely chopped ½ red pepper, seeds removed, sliced ½ carrot, julienned (cut into thin strips) 1 tsp fresh thyme leaves 4 tbsp mango chutney squeeze lemon juice ½ Scotch bonnet chilli, seeds removed, sliced Method Rub the salmon with the salt, black pepper, herbs and cayenne. Set aside in the fridge to marinate for at least 1 hour. Melt the butter in a large frying pan over a medium heat. Add the salmon and cook on both sides until cooked through and browned. Remove from the pan and set aside. Add the onion, garlic, red pepper, carrot and thyme and cook until the vegetables are caramelised. Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and simmer for 5 minutes, basting the salmon in the sauce. Serve immediately. Rub the salmon with the salt, black pepper, herbs and cayenne. Set aside in the fridge to marinate for at least 1 hour. Rub the salmon with the salt, black pepper, herbs and cayenne. Set aside in the fridge to marinate for at least 1 hour. Melt the butter in a large frying pan over a medium heat. Add the salmon and cook on both sides until cooked through and browned. Remove from the pan and set aside. Add the onion, garlic, red pepper, carrot and thyme and cook until the vegetables are caramelised. Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and simmer for 5 minutes, basting the salmon in the sauce. Serve immediately. Melt the butter in a large frying pan over a medium heat. Add the salmon and cook on both sides until cooked through and browned. Remove from the pan and set aside. Add the onion, garlic, red pepper, carrot and thyme and cook until the vegetables are caramelised. Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and simmer for 5 minutes, basting the salmon in the sauce. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0eeb3bdbfd0cc003e1"
} | bcf3ed3d1449e8d42687a276cd534d68be321bbac8d76883792b80f5b3731830 | Pan-fried hake with stewed artichokes and clams recipe
An average of 5.0 out of 5 stars from 2 ratings Hake, artichokes and clams are served in a saffron, hazelnut and pancetta sauce in this bistro-style recipe. 300ml/10fl oz fish stockpinch saffron4 artichokes½ lemon, juice only2 tbsp extra virgin olive oil, plus extra for drizzling1 Spanish onion, finely chopped100g/3½oz smoked pancetta, in lardons50g/1¾oz blanched hazelnuts, half roughly chopped1 head garlic, finely chopped1 tsp sweet paprika1 tsp plain flour25ml/1fl oz white wine250g/9oz Palourde clams, rinsed thoroughly, broken clams discarded20g/¾oz fresh chives, finely choppedsalt and freshly ground black pepper 300ml/10fl oz fish stock pinch saffron 4 artichokes ½ lemon, juice only 2 tbsp extra virgin olive oil, plus extra for drizzling 1 Spanish onion, finely chopped 100g/3½oz smoked pancetta, in lardons 50g/1¾oz blanched hazelnuts, half roughly chopped 1 head garlic, finely chopped 1 tsp sweet paprika 1 tsp plain flour 25ml/1fl oz white wine 250g/9oz Palourde clams, rinsed thoroughly, broken clams discarded 20g/¾oz fresh chives, finely chopped salt and freshly ground black pepper 4 x 170g/6oz loin of hake, skin on25ml/1fl oz olive oil 4 x 170g/6oz loin of hake, skin on 25ml/1fl oz olive oil Method To make the sauce, bring the fish stock to the boil, then remove from the heat, add the saffron and leave to infuse for about 20 minutes while you prepare the rest of the ingredients. Peel the artichokes with the help of a paring knife, discard the harder outer leaves and the skin on the stalk. If the artichokes are older, remove the choke (the hairy looking thing at the heart of the flower itself). Cut them into quarters or sixths depending on the size. Leave in a bowl of cold water with a squeeze of lemon juice to stop them discolouring.To make the sauce, place a large frying-pan over a medium heat, pour in a dash of olive oil, add the artichokes and fry for 3 minutes. Add the onion, smoked pancetta and hazelnuts and fry for 5 minutes, then add the garlic and after another minute, the paprika and flour.Add the garlic and a minute later, add the paprika and flour. Stir for another minute then pour in the white wine and the saffron-infused fish stock. Do this slowly while stirring to dissolve any lumps. Add the prepared clams, season with salt and pepper and let it all simmer for about 2 minutes, with or without a lid on depending on whether the sauce needs reducing or not. Finish with a sprinkle of chives and a good drizzle of extra virgin olive oil. Discard any clams that do not open. To make the pan-fried hake, pre-heat a frying pan over high heat. Pat dry and season the hake loins with salt and pepper. Add the oil to the pan and once hot, add the fish to the pan skin-side down, reduce the heat to medium and let it cook for 5 minutes on the skin side and 2 minutes on the other. Keep warm until ready to serve.Spoon the artichokes and sauce into a serving bowl, and top with the hake. To make the sauce, bring the fish stock to the boil, then remove from the heat, add the saffron and leave to infuse for about 20 minutes while you prepare the rest of the ingredients. To make the sauce, bring the fish stock to the boil, then remove from the heat, add the saffron and leave to infuse for about 20 minutes while you prepare the rest of the ingredients. Peel the artichokes with the help of a paring knife, discard the harder outer leaves and the skin on the stalk. If the artichokes are older, remove the choke (the hairy looking thing at the heart of the flower itself). Cut them into quarters or sixths depending on the size. Leave in a bowl of cold water with a squeeze of lemon juice to stop them discolouring. Peel the artichokes with the help of a paring knife, discard the harder outer leaves and the skin on the stalk. If the artichokes are older, remove the choke (the hairy looking thing at the heart of the flower itself). Cut them into quarters or sixths depending on the size. Leave in a bowl of cold water with a squeeze of lemon juice to stop them discolouring. To make the sauce, place a large frying-pan over a medium heat, pour in a dash of olive oil, add the artichokes and fry for 3 minutes. Add the onion, smoked pancetta and hazelnuts and fry for 5 minutes, then add the garlic and after another minute, the paprika and flour. To make the sauce, place a large frying-pan over a medium heat, pour in a dash of olive oil, add the artichokes and fry for 3 minutes. Add the onion, smoked pancetta and hazelnuts and fry for 5 minutes, then add the garlic and after another minute, the paprika and flour. Add the garlic and a minute later, add the paprika and flour. Stir for another minute then pour in the white wine and the saffron-infused fish stock. Do this slowly while stirring to dissolve any lumps. Add the garlic and a minute later, add the paprika and flour. Stir for another minute then pour in the white wine and the saffron-infused fish stock. Do this slowly while stirring to dissolve any lumps. Add the prepared clams, season with salt and pepper and let it all simmer for about 2 minutes, with or without a lid on depending on whether the sauce needs reducing or not. Finish with a sprinkle of chives and a good drizzle of extra virgin olive oil. Discard any clams that do not open. Add the prepared clams, season with salt and pepper and let it all simmer for about 2 minutes, with or without a lid on depending on whether the sauce needs reducing or not. Finish with a sprinkle of chives and a good drizzle of extra virgin olive oil. Discard any clams that do not open. To make the pan-fried hake, pre-heat a frying pan over high heat. Pat dry and season the hake loins with salt and pepper. Add the oil to the pan and once hot, add the fish to the pan skin-side down, reduce the heat to medium and let it cook for 5 minutes on the skin side and 2 minutes on the other. Keep warm until ready to serve. To make the pan-fried hake, pre-heat a frying pan over high heat. Pat dry and season the hake loins with salt and pepper. Add the oil to the pan and once hot, add the fish to the pan skin-side down, reduce the heat to medium and let it cook for 5 minutes on the skin side and 2 minutes on the other. Keep warm until ready to serve. Spoon the artichokes and sauce into a serving bowl, and top with the hake. Spoon the artichokes and sauce into a serving bowl, and top with the hake. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/hake_artichokes_clams_32603",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried hake with stewed artichokes and clams recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Hake, artichokes and clams are served in a saffron, hazelnut and pancetta sauce in this bistro-style recipe. 300ml/10fl oz fish stockpinch saffron4 artichokes½ lemon, juice only2 tbsp extra virgin olive oil, plus extra for drizzling1 Spanish onion, finely chopped100g/3½oz smoked pancetta, in lardons50g/1¾oz blanched hazelnuts, half roughly chopped1 head garlic, finely chopped1 tsp sweet paprika1 tsp plain flour25ml/1fl oz white wine250g/9oz Palourde clams, rinsed thoroughly, broken clams discarded20g/¾oz fresh chives, finely choppedsalt and freshly ground black pepper 300ml/10fl oz fish stock pinch saffron 4 artichokes ½ lemon, juice only 2 tbsp extra virgin olive oil, plus extra for drizzling 1 Spanish onion, finely chopped 100g/3½oz smoked pancetta, in lardons 50g/1¾oz blanched hazelnuts, half roughly chopped 1 head garlic, finely chopped 1 tsp sweet paprika 1 tsp plain flour 25ml/1fl oz white wine 250g/9oz Palourde clams, rinsed thoroughly, broken clams discarded 20g/¾oz fresh chives, finely chopped salt and freshly ground black pepper 4 x 170g/6oz loin of hake, skin on25ml/1fl oz olive oil 4 x 170g/6oz loin of hake, skin on 25ml/1fl oz olive oil Method To make the sauce, bring the fish stock to the boil, then remove from the heat, add the saffron and leave to infuse for about 20 minutes while you prepare the rest of the ingredients. Peel the artichokes with the help of a paring knife, discard the harder outer leaves and the skin on the stalk. If the artichokes are older, remove the choke (the hairy looking thing at the heart of the flower itself). Cut them into quarters or sixths depending on the size. Leave in a bowl of cold water with a squeeze of lemon juice to stop them discolouring.To make the sauce, place a large frying-pan over a medium heat, pour in a dash of olive oil, add the artichokes and fry for 3 minutes. Add the onion, smoked pancetta and hazelnuts and fry for 5 minutes, then add the garlic and after another minute, the paprika and flour.Add the garlic and a minute later, add the paprika and flour. Stir for another minute then pour in the white wine and the saffron-infused fish stock. Do this slowly while stirring to dissolve any lumps. Add the prepared clams, season with salt and pepper and let it all simmer for about 2 minutes, with or without a lid on depending on whether the sauce needs reducing or not. Finish with a sprinkle of chives and a good drizzle of extra virgin olive oil. Discard any clams that do not open. To make the pan-fried hake, pre-heat a frying pan over high heat. Pat dry and season the hake loins with salt and pepper. Add the oil to the pan and once hot, add the fish to the pan skin-side down, reduce the heat to medium and let it cook for 5 minutes on the skin side and 2 minutes on the other. Keep warm until ready to serve.Spoon the artichokes and sauce into a serving bowl, and top with the hake. To make the sauce, bring the fish stock to the boil, then remove from the heat, add the saffron and leave to infuse for about 20 minutes while you prepare the rest of the ingredients. To make the sauce, bring the fish stock to the boil, then remove from the heat, add the saffron and leave to infuse for about 20 minutes while you prepare the rest of the ingredients. Peel the artichokes with the help of a paring knife, discard the harder outer leaves and the skin on the stalk. If the artichokes are older, remove the choke (the hairy looking thing at the heart of the flower itself). Cut them into quarters or sixths depending on the size. Leave in a bowl of cold water with a squeeze of lemon juice to stop them discolouring. Peel the artichokes with the help of a paring knife, discard the harder outer leaves and the skin on the stalk. If the artichokes are older, remove the choke (the hairy looking thing at the heart of the flower itself). Cut them into quarters or sixths depending on the size. Leave in a bowl of cold water with a squeeze of lemon juice to stop them discolouring. To make the sauce, place a large frying-pan over a medium heat, pour in a dash of olive oil, add the artichokes and fry for 3 minutes. Add the onion, smoked pancetta and hazelnuts and fry for 5 minutes, then add the garlic and after another minute, the paprika and flour. To make the sauce, place a large frying-pan over a medium heat, pour in a dash of olive oil, add the artichokes and fry for 3 minutes. Add the onion, smoked pancetta and hazelnuts and fry for 5 minutes, then add the garlic and after another minute, the paprika and flour. Add the garlic and a minute later, add the paprika and flour. Stir for another minute then pour in the white wine and the saffron-infused fish stock. Do this slowly while stirring to dissolve any lumps. Add the garlic and a minute later, add the paprika and flour. Stir for another minute then pour in the white wine and the saffron-infused fish stock. Do this slowly while stirring to dissolve any lumps. Add the prepared clams, season with salt and pepper and let it all simmer for about 2 minutes, with or without a lid on depending on whether the sauce needs reducing or not. Finish with a sprinkle of chives and a good drizzle of extra virgin olive oil. Discard any clams that do not open. Add the prepared clams, season with salt and pepper and let it all simmer for about 2 minutes, with or without a lid on depending on whether the sauce needs reducing or not. Finish with a sprinkle of chives and a good drizzle of extra virgin olive oil. Discard any clams that do not open. To make the pan-fried hake, pre-heat a frying pan over high heat. Pat dry and season the hake loins with salt and pepper. Add the oil to the pan and once hot, add the fish to the pan skin-side down, reduce the heat to medium and let it cook for 5 minutes on the skin side and 2 minutes on the other. Keep warm until ready to serve. To make the pan-fried hake, pre-heat a frying pan over high heat. Pat dry and season the hake loins with salt and pepper. Add the oil to the pan and once hot, add the fish to the pan skin-side down, reduce the heat to medium and let it cook for 5 minutes on the skin side and 2 minutes on the other. Keep warm until ready to serve. Spoon the artichokes and sauce into a serving bowl, and top with the hake. Spoon the artichokes and sauce into a serving bowl, and top with the hake."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0eeb3bdbfd0cc003e2"
} | 96f49896ea0d8b720d513651b05439b1d31ba474d09758e42b0ab21c7c49318e | Artichokes alla Romana recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/artichokesallaromana_91747_16x9.jpg Serve these artichokes alla Romana with steamed fish or barbecued meat. 8 small globe artichokes, outer leaves peeled, stems trimmed 2 lemons, juice only1 tsp fennel seeds1 tsp coriander seeds4 carrots, peeled, chopped1 onion, peeled, finely sliced4 garlic cloves, peeled, finely sliced2 celery sticks, trimmed, stringy parts peeled away, sliced 3 bay leaves6 black peppercorns, left whole300ml/10½fl oz white wine1 tsp caster sugarsea salt flakes 100ml/3½fl oz waterdash extra virgin olive oilhandful chopped fresh parsley leaves 8 small globe artichokes, outer leaves peeled, stems trimmed 2 lemons, juice only 1 tsp fennel seeds 1 tsp coriander seeds 4 carrots, peeled, chopped 1 onion, peeled, finely sliced 4 garlic cloves, peeled, finely sliced 2 celery sticks, trimmed, stringy parts peeled away, sliced 3 bay leaves 6 black peppercorns, left whole 300ml/10½fl oz white wine 1 tsp caster sugar sea salt flakes 100ml/3½fl oz water dash extra virgin olive oil handful chopped fresh parsley leaves Method Cut the peeled, trimmed artichokes in half lengthways and scoop out the hairy 'chokes' using a teaspoon. Rub the artichoke halves all over with the lemon juice to prevent them from discolouring. Set aside.Heat a heavy-based, lidded ovenproof casserole over a medium heat. When the casserole is hot, add the fennel and coriander seeds and dry fry for 30 seconds to one minute, or until the seeds begin to pop. (CAUTION: Keep the pan away from the eyes and face as popping seeds can be dangerous.)Add the carrots, onion, garlic, celery, bay leaves, peppercorns, wine and sugar and season, to taste, with salt. Stir well to combine. Place the artichoke halves into the casserole, then pour over the water. Bring the mixture to a gentle simmer, then cover the casserole with a lid and cook for 25-30 minutes, or until the vegetables are tender. When the vegetables are tender, remove the casserole from the heat and set aside, uncovered, until cooled slightly. When the casserole contents have cooled slightly, drizzle over the olive oil, then sprinkle over the parsley. Serve the artichokes alla Romana with steamed fish or barbecued meat. Cut the peeled, trimmed artichokes in half lengthways and scoop out the hairy 'chokes' using a teaspoon. Rub the artichoke halves all over with the lemon juice to prevent them from discolouring. Set aside. Cut the peeled, trimmed artichokes in half lengthways and scoop out the hairy 'chokes' using a teaspoon. Rub the artichoke halves all over with the lemon juice to prevent them from discolouring. Set aside. Heat a heavy-based, lidded ovenproof casserole over a medium heat. When the casserole is hot, add the fennel and coriander seeds and dry fry for 30 seconds to one minute, or until the seeds begin to pop. (CAUTION: Keep the pan away from the eyes and face as popping seeds can be dangerous.) Heat a heavy-based, lidded ovenproof casserole over a medium heat. When the casserole is hot, add the fennel and coriander seeds and dry fry for 30 seconds to one minute, or until the seeds begin to pop. (CAUTION: Keep the pan away from the eyes and face as popping seeds can be dangerous.) Add the carrots, onion, garlic, celery, bay leaves, peppercorns, wine and sugar and season, to taste, with salt. Stir well to combine. Add the carrots, onion, garlic, celery, bay leaves, peppercorns, wine and sugar and season, to taste, with salt. Stir well to combine. Place the artichoke halves into the casserole, then pour over the water. Bring the mixture to a gentle simmer, then cover the casserole with a lid and cook for 25-30 minutes, or until the vegetables are tender. Place the artichoke halves into the casserole, then pour over the water. Bring the mixture to a gentle simmer, then cover the casserole with a lid and cook for 25-30 minutes, or until the vegetables are tender. When the vegetables are tender, remove the casserole from the heat and set aside, uncovered, until cooled slightly. When the vegetables are tender, remove the casserole from the heat and set aside, uncovered, until cooled slightly. When the casserole contents have cooled slightly, drizzle over the olive oil, then sprinkle over the parsley. Serve the artichokes alla Romana with steamed fish or barbecued meat. When the casserole contents have cooled slightly, drizzle over the olive oil, then sprinkle over the parsley. Serve the artichokes alla Romana with steamed fish or barbecued meat. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/artichokesallaromana_91747",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Artichokes alla Romana 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/artichokesallaromana_91747_16x9.jpg Serve these artichokes alla Romana with steamed fish or barbecued meat. 8 small globe artichokes, outer leaves peeled, stems trimmed 2 lemons, juice only1 tsp fennel seeds1 tsp coriander seeds4 carrots, peeled, chopped1 onion, peeled, finely sliced4 garlic cloves, peeled, finely sliced2 celery sticks, trimmed, stringy parts peeled away, sliced 3 bay leaves6 black peppercorns, left whole300ml/10½fl oz white wine1 tsp caster sugarsea salt flakes 100ml/3½fl oz waterdash extra virgin olive oilhandful chopped fresh parsley leaves 8 small globe artichokes, outer leaves peeled, stems trimmed 2 lemons, juice only 1 tsp fennel seeds 1 tsp coriander seeds 4 carrots, peeled, chopped 1 onion, peeled, finely sliced 4 garlic cloves, peeled, finely sliced 2 celery sticks, trimmed, stringy parts peeled away, sliced 3 bay leaves 6 black peppercorns, left whole 300ml/10½fl oz white wine 1 tsp caster sugar sea salt flakes 100ml/3½fl oz water dash extra virgin olive oil handful chopped fresh parsley leaves Method Cut the peeled, trimmed artichokes in half lengthways and scoop out the hairy 'chokes' using a teaspoon. Rub the artichoke halves all over with the lemon juice to prevent them from discolouring. Set aside.Heat a heavy-based, lidded ovenproof casserole over a medium heat. When the casserole is hot, add the fennel and coriander seeds and dry fry for 30 seconds to one minute, or until the seeds begin to pop. (CAUTION: Keep the pan away from the eyes and face as popping seeds can be dangerous.)Add the carrots, onion, garlic, celery, bay leaves, peppercorns, wine and sugar and season, to taste, with salt. Stir well to combine. Place the artichoke halves into the casserole, then pour over the water. Bring the mixture to a gentle simmer, then cover the casserole with a lid and cook for 25-30 minutes, or until the vegetables are tender. When the vegetables are tender, remove the casserole from the heat and set aside, uncovered, until cooled slightly. When the casserole contents have cooled slightly, drizzle over the olive oil, then sprinkle over the parsley. Serve the artichokes alla Romana with steamed fish or barbecued meat. Cut the peeled, trimmed artichokes in half lengthways and scoop out the hairy 'chokes' using a teaspoon. Rub the artichoke halves all over with the lemon juice to prevent them from discolouring. Set aside. Cut the peeled, trimmed artichokes in half lengthways and scoop out the hairy 'chokes' using a teaspoon. Rub the artichoke halves all over with the lemon juice to prevent them from discolouring. Set aside. Heat a heavy-based, lidded ovenproof casserole over a medium heat. When the casserole is hot, add the fennel and coriander seeds and dry fry for 30 seconds to one minute, or until the seeds begin to pop. (CAUTION: Keep the pan away from the eyes and face as popping seeds can be dangerous.) Heat a heavy-based, lidded ovenproof casserole over a medium heat. When the casserole is hot, add the fennel and coriander seeds and dry fry for 30 seconds to one minute, or until the seeds begin to pop. (CAUTION: Keep the pan away from the eyes and face as popping seeds can be dangerous.) Add the carrots, onion, garlic, celery, bay leaves, peppercorns, wine and sugar and season, to taste, with salt. Stir well to combine. Add the carrots, onion, garlic, celery, bay leaves, peppercorns, wine and sugar and season, to taste, with salt. Stir well to combine. Place the artichoke halves into the casserole, then pour over the water. Bring the mixture to a gentle simmer, then cover the casserole with a lid and cook for 25-30 minutes, or until the vegetables are tender. Place the artichoke halves into the casserole, then pour over the water. Bring the mixture to a gentle simmer, then cover the casserole with a lid and cook for 25-30 minutes, or until the vegetables are tender. When the vegetables are tender, remove the casserole from the heat and set aside, uncovered, until cooled slightly. When the vegetables are tender, remove the casserole from the heat and set aside, uncovered, until cooled slightly. When the casserole contents have cooled slightly, drizzle over the olive oil, then sprinkle over the parsley. Serve the artichokes alla Romana with steamed fish or barbecued meat. When the casserole contents have cooled slightly, drizzle over the olive oil, then sprinkle over the parsley. Serve the artichokes alla Romana with steamed fish or barbecued meat."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0eeb3bdbfd0cc003e3"
} | 9a9b696b686dabe5e2cbaf4b861ad0e9bd393b7e427bae0d6e60afdd38d1f1a4 | Pasta with artichokes, anchovies and capers recipe
An average of 4.8 out of 5 stars from 9 ratings Gennaro Contaldo’s ‘farfalle con carciofi’ is a celebration of artichokes, married with sharp capers and anchovies. An easy, yet special pasta dish. 320g/11½oz farfalle8 small artichokes 2 lemons, juice only6 tbsp extra virgin olive oil, plus extra for drizzling8–12 anchovy fillets 2 banana shallots, finely chopped75g/2½oz capers6 tbsp white winesea salt and freshly ground black pepperhandful finely chopped fresh parsleygrated parmesan (or pecorino), to serve 320g/11½oz farfalle 8 small artichokes 2 lemons, juice only 6 tbsp extra virgin olive oil, plus extra for drizzling 8–12 anchovy fillets 2 banana shallots, finely chopped 75g/2½oz capers 6 tbsp white wine sea salt and freshly ground black pepper handful finely chopped fresh parsley grated parmesan (or pecorino), to serve Method Bring a large saucepan of salted water to the boil and cook the pasta until al dente – check the packet instructions for the cooking time.Meanwhile, clean the artichokes by removing all the leaves until you get to the heart. Slice in half, and remove the hairy choke. Prepare a bowl of water and pour the lemon juice in. Slice the hearts finely and place in the bowl of water until you are ready to use.Heat the olive oil in a frying pan, add the anchovies and fry over a medium-high heat for about 2–3 minutes, or until crisp. Add the shallots and fry for another minute. Drain the artichokes and add them to the pan, then stir-fry for about 2 minutes until softened, but not mushy. Add the capers, then add the white wine and simmer to allow some of it to evaporate. Season with salt and pepper.Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce in the pan with a little of the reserved cooking water and mix well to combine. Stir in the chopped parsley. Remove from the heat, drizzle with a little extra virgin oil, and serve with grated parmesan. Bring a large saucepan of salted water to the boil and cook the pasta until al dente – check the packet instructions for the cooking time. Bring a large saucepan of salted water to the boil and cook the pasta until al dente – check the packet instructions for the cooking time. Meanwhile, clean the artichokes by removing all the leaves until you get to the heart. Slice in half, and remove the hairy choke. Prepare a bowl of water and pour the lemon juice in. Slice the hearts finely and place in the bowl of water until you are ready to use. Meanwhile, clean the artichokes by removing all the leaves until you get to the heart. Slice in half, and remove the hairy choke. Prepare a bowl of water and pour the lemon juice in. Slice the hearts finely and place in the bowl of water until you are ready to use. Heat the olive oil in a frying pan, add the anchovies and fry over a medium-high heat for about 2–3 minutes, or until crisp. Add the shallots and fry for another minute. Drain the artichokes and add them to the pan, then stir-fry for about 2 minutes until softened, but not mushy. Add the capers, then add the white wine and simmer to allow some of it to evaporate. Season with salt and pepper. Heat the olive oil in a frying pan, add the anchovies and fry over a medium-high heat for about 2–3 minutes, or until crisp. Add the shallots and fry for another minute. Drain the artichokes and add them to the pan, then stir-fry for about 2 minutes until softened, but not mushy. Add the capers, then add the white wine and simmer to allow some of it to evaporate. Season with salt and pepper. Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce in the pan with a little of the reserved cooking water and mix well to combine. Stir in the chopped parsley. Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce in the pan with a little of the reserved cooking water and mix well to combine. Stir in the chopped parsley. Remove from the heat, drizzle with a little extra virgin oil, and serve with grated parmesan. Remove from the heat, drizzle with a little extra virgin oil, and serve with grated parmesan. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pasta_with_artichokes_11364",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pasta with artichokes, anchovies and capers recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings Gennaro Contaldo’s ‘farfalle con carciofi’ is a celebration of artichokes, married with sharp capers and anchovies. An easy, yet special pasta dish. 320g/11½oz farfalle8 small artichokes 2 lemons, juice only6 tbsp extra virgin olive oil, plus extra for drizzling8–12 anchovy fillets 2 banana shallots, finely chopped75g/2½oz capers6 tbsp white winesea salt and freshly ground black pepperhandful finely chopped fresh parsleygrated parmesan (or pecorino), to serve 320g/11½oz farfalle 8 small artichokes 2 lemons, juice only 6 tbsp extra virgin olive oil, plus extra for drizzling 8–12 anchovy fillets 2 banana shallots, finely chopped 75g/2½oz capers 6 tbsp white wine sea salt and freshly ground black pepper handful finely chopped fresh parsley grated parmesan (or pecorino), to serve Method Bring a large saucepan of salted water to the boil and cook the pasta until al dente – check the packet instructions for the cooking time.Meanwhile, clean the artichokes by removing all the leaves until you get to the heart. Slice in half, and remove the hairy choke. Prepare a bowl of water and pour the lemon juice in. Slice the hearts finely and place in the bowl of water until you are ready to use.Heat the olive oil in a frying pan, add the anchovies and fry over a medium-high heat for about 2–3 minutes, or until crisp. Add the shallots and fry for another minute. Drain the artichokes and add them to the pan, then stir-fry for about 2 minutes until softened, but not mushy. Add the capers, then add the white wine and simmer to allow some of it to evaporate. Season with salt and pepper.Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce in the pan with a little of the reserved cooking water and mix well to combine. Stir in the chopped parsley. Remove from the heat, drizzle with a little extra virgin oil, and serve with grated parmesan. Bring a large saucepan of salted water to the boil and cook the pasta until al dente – check the packet instructions for the cooking time. Bring a large saucepan of salted water to the boil and cook the pasta until al dente – check the packet instructions for the cooking time. Meanwhile, clean the artichokes by removing all the leaves until you get to the heart. Slice in half, and remove the hairy choke. Prepare a bowl of water and pour the lemon juice in. Slice the hearts finely and place in the bowl of water until you are ready to use. Meanwhile, clean the artichokes by removing all the leaves until you get to the heart. Slice in half, and remove the hairy choke. Prepare a bowl of water and pour the lemon juice in. Slice the hearts finely and place in the bowl of water until you are ready to use. Heat the olive oil in a frying pan, add the anchovies and fry over a medium-high heat for about 2–3 minutes, or until crisp. Add the shallots and fry for another minute. Drain the artichokes and add them to the pan, then stir-fry for about 2 minutes until softened, but not mushy. Add the capers, then add the white wine and simmer to allow some of it to evaporate. Season with salt and pepper. Heat the olive oil in a frying pan, add the anchovies and fry over a medium-high heat for about 2–3 minutes, or until crisp. Add the shallots and fry for another minute. Drain the artichokes and add them to the pan, then stir-fry for about 2 minutes until softened, but not mushy. Add the capers, then add the white wine and simmer to allow some of it to evaporate. Season with salt and pepper. Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce in the pan with a little of the reserved cooking water and mix well to combine. Stir in the chopped parsley. Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce in the pan with a little of the reserved cooking water and mix well to combine. Stir in the chopped parsley. Remove from the heat, drizzle with a little extra virgin oil, and serve with grated parmesan. Remove from the heat, drizzle with a little extra virgin oil, and serve with grated parmesan."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0eeb3bdbfd0cc003e4"
} | 2c7e3f53f2a758348cf3c0fc88d9ca93913bf3a1315703e9d97088186dacf98c | Artichoke, broad bean and pea risotto recipe
An average of 0.0 out of 5 stars from 0 ratings Make the most of vegetables with an oozy risotto, a perfect taste of Italy. If you’re lucky enough to find really tender artichokes, simply cut about ten of them in half – you won’t need to trim them. 1 lemon, juice only or 1 tbsp white wine vinegar3 globe artichokes1.2 litres/2 pints vegetable stock40g/1½oz butter3 tbsp olive oil1 onion, chopped300g/10½oz Arborio or carnaroli rice125ml/4fl oz dry white wine200g/7oz fresh broad beans, double podded if not young (600–700g/1lb 5oz–1lb 9oz weight in pods)200g/7oz fresh peas, podded (about 600g/1lb 5oz weight in pods)½ small unwaxed lemon, juice and grated zest only½–1 tsp salt8 turns black peppermill70g/2½oz freshly grated pecorino (or other vegetarian hard cheese) 1 lemon, juice only or 1 tbsp white wine vinegar 3 globe artichokes 1.2 litres/2 pints vegetable stock 40g/1½oz butter 3 tbsp olive oil 1 onion, chopped 300g/10½oz Arborio or carnaroli rice 125ml/4fl oz dry white wine 200g/7oz fresh broad beans, double podded if not young (600–700g/1lb 5oz–1lb 9oz weight in pods) 200g/7oz fresh peas, podded (about 600g/1lb 5oz weight in pods) ½ small unwaxed lemon, juice and grated zest only ½–1 tsp salt 8 turns black peppermill 70g/2½oz freshly grated pecorino (or other vegetarian hard cheese) Method First prepare the globe artichokes. Put the lemon juice or vinegar in a bowl of cold water. Remove the stem of the artichoke to within 1cm/½in of the base. Peel off the outer leaves until you reach the pale coloured centre. Cut the body of the artichoke in half horizontally. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into six wedges and put them into the lemon water to stop them going brown. Heat the stock in a saucepan. Melt the half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for 5–10 minutes until soft. Add the rice and stir well to coat the grains. Add the white wine and stir until it has been absorbed by the rice. Start adding the vegetable stock a ladleful at a time, stirring until it is absorbed, which will take about 20 minutes. The rice should be cooked through but retain bite (you may not need all of the stock).After about 12 minutes, bring a pot of water to the boil, add the artichoke and cook for 5–7 minutes until tender. Remove and set aside. Add the broad beans and peas and boil for about 3 minutes, then drain. Add all the vegetables to the risotto and heat through.Remove from the heat and stir through the lemon zest, juice and remaining butter. Season with salt, pepper and half the pecorino. Serve immediately with the remaining pecorino. First prepare the globe artichokes. Put the lemon juice or vinegar in a bowl of cold water. Remove the stem of the artichoke to within 1cm/½in of the base. Peel off the outer leaves until you reach the pale coloured centre. Cut the body of the artichoke in half horizontally. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into six wedges and put them into the lemon water to stop them going brown. First prepare the globe artichokes. Put the lemon juice or vinegar in a bowl of cold water. Remove the stem of the artichoke to within 1cm/½in of the base. Peel off the outer leaves until you reach the pale coloured centre. Cut the body of the artichoke in half horizontally. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into six wedges and put them into the lemon water to stop them going brown. Heat the stock in a saucepan. Heat the stock in a saucepan. Melt the half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for 5–10 minutes until soft. Melt the half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for 5–10 minutes until soft. Add the rice and stir well to coat the grains. Add the white wine and stir until it has been absorbed by the rice. Start adding the vegetable stock a ladleful at a time, stirring until it is absorbed, which will take about 20 minutes. The rice should be cooked through but retain bite (you may not need all of the stock). Add the rice and stir well to coat the grains. Add the white wine and stir until it has been absorbed by the rice. Start adding the vegetable stock a ladleful at a time, stirring until it is absorbed, which will take about 20 minutes. The rice should be cooked through but retain bite (you may not need all of the stock). After about 12 minutes, bring a pot of water to the boil, add the artichoke and cook for 5–7 minutes until tender. Remove and set aside. Add the broad beans and peas and boil for about 3 minutes, then drain. Add all the vegetables to the risotto and heat through. After about 12 minutes, bring a pot of water to the boil, add the artichoke and cook for 5–7 minutes until tender. Remove and set aside. Add the broad beans and peas and boil for about 3 minutes, then drain. Add all the vegetables to the risotto and heat through. Remove from the heat and stir through the lemon zest, juice and remaining butter. Season with salt, pepper and half the pecorino. Serve immediately with the remaining pecorino. Remove from the heat and stir through the lemon zest, juice and remaining butter. Season with salt, pepper and half the pecorino. Serve immediately with the remaining pecorino. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/artichoke_broad_bean_and_32691",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Artichoke, broad bean and pea risotto recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Make the most of vegetables with an oozy risotto, a perfect taste of Italy. If you’re lucky enough to find really tender artichokes, simply cut about ten of them in half – you won’t need to trim them. 1 lemon, juice only or 1 tbsp white wine vinegar3 globe artichokes1.2 litres/2 pints vegetable stock40g/1½oz butter3 tbsp olive oil1 onion, chopped300g/10½oz Arborio or carnaroli rice125ml/4fl oz dry white wine200g/7oz fresh broad beans, double podded if not young (600–700g/1lb 5oz–1lb 9oz weight in pods)200g/7oz fresh peas, podded (about 600g/1lb 5oz weight in pods)½ small unwaxed lemon, juice and grated zest only½–1 tsp salt8 turns black peppermill70g/2½oz freshly grated pecorino (or other vegetarian hard cheese) 1 lemon, juice only or 1 tbsp white wine vinegar 3 globe artichokes 1.2 litres/2 pints vegetable stock 40g/1½oz butter 3 tbsp olive oil 1 onion, chopped 300g/10½oz Arborio or carnaroli rice 125ml/4fl oz dry white wine 200g/7oz fresh broad beans, double podded if not young (600–700g/1lb 5oz–1lb 9oz weight in pods) 200g/7oz fresh peas, podded (about 600g/1lb 5oz weight in pods) ½ small unwaxed lemon, juice and grated zest only ½–1 tsp salt 8 turns black peppermill 70g/2½oz freshly grated pecorino (or other vegetarian hard cheese) Method First prepare the globe artichokes. Put the lemon juice or vinegar in a bowl of cold water. Remove the stem of the artichoke to within 1cm/½in of the base. Peel off the outer leaves until you reach the pale coloured centre. Cut the body of the artichoke in half horizontally. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into six wedges and put them into the lemon water to stop them going brown. Heat the stock in a saucepan. Melt the half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for 5–10 minutes until soft. Add the rice and stir well to coat the grains. Add the white wine and stir until it has been absorbed by the rice. Start adding the vegetable stock a ladleful at a time, stirring until it is absorbed, which will take about 20 minutes. The rice should be cooked through but retain bite (you may not need all of the stock).After about 12 minutes, bring a pot of water to the boil, add the artichoke and cook for 5–7 minutes until tender. Remove and set aside. Add the broad beans and peas and boil for about 3 minutes, then drain. Add all the vegetables to the risotto and heat through.Remove from the heat and stir through the lemon zest, juice and remaining butter. Season with salt, pepper and half the pecorino. Serve immediately with the remaining pecorino. First prepare the globe artichokes. Put the lemon juice or vinegar in a bowl of cold water. Remove the stem of the artichoke to within 1cm/½in of the base. Peel off the outer leaves until you reach the pale coloured centre. Cut the body of the artichoke in half horizontally. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into six wedges and put them into the lemon water to stop them going brown. First prepare the globe artichokes. Put the lemon juice or vinegar in a bowl of cold water. Remove the stem of the artichoke to within 1cm/½in of the base. Peel off the outer leaves until you reach the pale coloured centre. Cut the body of the artichoke in half horizontally. Remove the hairy choke with a teaspoon. Pare off any remaining outer leaves with a sharp knife. Cut into six wedges and put them into the lemon water to stop them going brown. Heat the stock in a saucepan. Heat the stock in a saucepan. Melt the half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for 5–10 minutes until soft. Melt the half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for 5–10 minutes until soft. Add the rice and stir well to coat the grains. Add the white wine and stir until it has been absorbed by the rice. Start adding the vegetable stock a ladleful at a time, stirring until it is absorbed, which will take about 20 minutes. The rice should be cooked through but retain bite (you may not need all of the stock). Add the rice and stir well to coat the grains. Add the white wine and stir until it has been absorbed by the rice. Start adding the vegetable stock a ladleful at a time, stirring until it is absorbed, which will take about 20 minutes. The rice should be cooked through but retain bite (you may not need all of the stock). After about 12 minutes, bring a pot of water to the boil, add the artichoke and cook for 5–7 minutes until tender. Remove and set aside. Add the broad beans and peas and boil for about 3 minutes, then drain. Add all the vegetables to the risotto and heat through. After about 12 minutes, bring a pot of water to the boil, add the artichoke and cook for 5–7 minutes until tender. Remove and set aside. Add the broad beans and peas and boil for about 3 minutes, then drain. Add all the vegetables to the risotto and heat through. Remove from the heat and stir through the lemon zest, juice and remaining butter. Season with salt, pepper and half the pecorino. Serve immediately with the remaining pecorino. Remove from the heat and stir through the lemon zest, juice and remaining butter. Season with salt, pepper and half the pecorino. Serve immediately with the remaining pecorino."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0feb3bdbfd0cc003e5"
} | 7c5b3302bde64d8b96c9d1c824a982552db8d0277df53bffef3692bd6f526028 | Confit artichokes with kale and apple dressing recipe
An average of 0.0 out of 5 stars from 0 ratings Making your own confit artichokes at home is so easy! Matt pairs them with a fresh, bright kale and apple salad to complete this light lunch. 400ml/14fl oz olive oil2 large or 6 baby globe artichokes, leaves and hairy 'chokes' removed, trimmed2 garlic cloves, peeled and left whole100g/3½oz plain floursalt and freshly ground black pepper 400ml/14fl oz olive oil 2 large or 6 baby globe artichokes, leaves and hairy 'chokes' removed, trimmed 2 garlic cloves, peeled and left whole 100g/3½oz plain flour salt and freshly ground black pepper 2 handfuls roughly chopped kale, stalks removed1 banana shallot, finely diced2 tbsp baby capers1 garlic clove, finely chopped1 apple, diced2 tbsp white wine vinegar3 tbsp olive oil 2 handfuls roughly chopped kale, stalks removed 1 banana shallot, finely diced 2 tbsp baby capers 1 garlic clove, finely chopped 1 apple, diced 2 tbsp white wine vinegar 3 tbsp olive oil Method To make the confit artichokes, place the olive oil into a large saucepan and add the artichokes and garlic. Heat the oil to 85C and cook for around 30 minutes. When the artichokes are completely soft and cooked through, remove from the oil and set aside.Preheat a deep fat fryer to 180C. Place the flour in a wide bowl and season with salt and pepper. Dip the artichokes in the seasoned flour, then deep fry for 2 minutes or until crispy. Remove and drain on kitchen paper.To make the dressing, place the kale, shallot, capers, garlic and apple in a large bowl and mix.In a separate bowl, mix together the vinegar and oil and season with salt and pepper. Just before serving, add the dressing to the salad ingredients and mix to combine. Place the kale and apple salad into the centre of the plate and top with the confit artichokes. To make the confit artichokes, place the olive oil into a large saucepan and add the artichokes and garlic. Heat the oil to 85C and cook for around 30 minutes. When the artichokes are completely soft and cooked through, remove from the oil and set aside. To make the confit artichokes, place the olive oil into a large saucepan and add the artichokes and garlic. Heat the oil to 85C and cook for around 30 minutes. When the artichokes are completely soft and cooked through, remove from the oil and set aside. Preheat a deep fat fryer to 180C. Place the flour in a wide bowl and season with salt and pepper. Dip the artichokes in the seasoned flour, then deep fry for 2 minutes or until crispy. Remove and drain on kitchen paper. Preheat a deep fat fryer to 180C. Place the flour in a wide bowl and season with salt and pepper. Dip the artichokes in the seasoned flour, then deep fry for 2 minutes or until crispy. Remove and drain on kitchen paper. To make the dressing, place the kale, shallot, capers, garlic and apple in a large bowl and mix. To make the dressing, place the kale, shallot, capers, garlic and apple in a large bowl and mix. In a separate bowl, mix together the vinegar and oil and season with salt and pepper. Just before serving, add the dressing to the salad ingredients and mix to combine. In a separate bowl, mix together the vinegar and oil and season with salt and pepper. Just before serving, add the dressing to the salad ingredients and mix to combine. Place the kale and apple salad into the centre of the plate and top with the confit artichokes. Place the kale and apple salad into the centre of the plate and top with the confit artichokes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/confit_artichokes_with_93309",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Confit artichokes with kale and apple dressing recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Making your own confit artichokes at home is so easy! Matt pairs them with a fresh, bright kale and apple salad to complete this light lunch. 400ml/14fl oz olive oil2 large or 6 baby globe artichokes, leaves and hairy 'chokes' removed, trimmed2 garlic cloves, peeled and left whole100g/3½oz plain floursalt and freshly ground black pepper 400ml/14fl oz olive oil 2 large or 6 baby globe artichokes, leaves and hairy 'chokes' removed, trimmed 2 garlic cloves, peeled and left whole 100g/3½oz plain flour salt and freshly ground black pepper 2 handfuls roughly chopped kale, stalks removed1 banana shallot, finely diced2 tbsp baby capers1 garlic clove, finely chopped1 apple, diced2 tbsp white wine vinegar3 tbsp olive oil 2 handfuls roughly chopped kale, stalks removed 1 banana shallot, finely diced 2 tbsp baby capers 1 garlic clove, finely chopped 1 apple, diced 2 tbsp white wine vinegar 3 tbsp olive oil Method To make the confit artichokes, place the olive oil into a large saucepan and add the artichokes and garlic. Heat the oil to 85C and cook for around 30 minutes. When the artichokes are completely soft and cooked through, remove from the oil and set aside.Preheat a deep fat fryer to 180C. Place the flour in a wide bowl and season with salt and pepper. Dip the artichokes in the seasoned flour, then deep fry for 2 minutes or until crispy. Remove and drain on kitchen paper.To make the dressing, place the kale, shallot, capers, garlic and apple in a large bowl and mix.In a separate bowl, mix together the vinegar and oil and season with salt and pepper. Just before serving, add the dressing to the salad ingredients and mix to combine. Place the kale and apple salad into the centre of the plate and top with the confit artichokes. To make the confit artichokes, place the olive oil into a large saucepan and add the artichokes and garlic. Heat the oil to 85C and cook for around 30 minutes. When the artichokes are completely soft and cooked through, remove from the oil and set aside. To make the confit artichokes, place the olive oil into a large saucepan and add the artichokes and garlic. Heat the oil to 85C and cook for around 30 minutes. When the artichokes are completely soft and cooked through, remove from the oil and set aside. Preheat a deep fat fryer to 180C. Place the flour in a wide bowl and season with salt and pepper. Dip the artichokes in the seasoned flour, then deep fry for 2 minutes or until crispy. Remove and drain on kitchen paper. Preheat a deep fat fryer to 180C. Place the flour in a wide bowl and season with salt and pepper. Dip the artichokes in the seasoned flour, then deep fry for 2 minutes or until crispy. Remove and drain on kitchen paper. To make the dressing, place the kale, shallot, capers, garlic and apple in a large bowl and mix. To make the dressing, place the kale, shallot, capers, garlic and apple in a large bowl and mix. In a separate bowl, mix together the vinegar and oil and season with salt and pepper. Just before serving, add the dressing to the salad ingredients and mix to combine. In a separate bowl, mix together the vinegar and oil and season with salt and pepper. Just before serving, add the dressing to the salad ingredients and mix to combine. Place the kale and apple salad into the centre of the plate and top with the confit artichokes. Place the kale and apple salad into the centre of the plate and top with the confit artichokes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0feb3bdbfd0cc003e6"
} | 0151c1f10f716e41782676247924e958d6490b43fc24ff908cd16157b3bb7d2c | Fritto misto di verdure recipe
An average of 5.0 out of 5 stars from 1 rating Italian vegetables are deep-fried in a crisp batter and served with a fresh dressing – try this as an informal starter that everyone can tuck into. 1 lemon, juice only3 violet artichokes with long stems1 large aubergine, thinly sliced1 bunch of asparagus, woody ends removed2 sweet onions (such as scallions), thinly sliced2 portobello mushrooms, cut into 1cm/½in slices6 small courgettes with their flowers attached, slicedsunflower oil, for deep-frying4 small Swiss chard leaves6 large sage leavessea salt and freshly ground black pepper 1 lemon, juice only 3 violet artichokes with long stems 1 large aubergine, thinly sliced 1 bunch of asparagus, woody ends removed 2 sweet onions (such as scallions), thinly sliced 2 portobello mushrooms, cut into 1cm/½in slices 6 small courgettes with their flowers attached, sliced sunflower oil, for deep-frying 4 small Swiss chard leaves 6 large sage leaves sea salt and freshly ground black pepper 300g/10½oz tipo ‘00’ flour4 tbsp extra virgin olive oil250ml/9fl oz warm water1 free-range egg white 300g/10½oz tipo ‘00’ flour 4 tbsp extra virgin olive oil 250ml/9fl oz warm water 1 free-range egg white 1 red chilli, seeds removed and chopped2 tbsp chopped fresh mint2-4 tbsp sherry vinegar1 lemon, zest and juice only 1 red chilli, seeds removed and chopped 2 tbsp chopped fresh mint 2-4 tbsp sherry vinegar 1 lemon, zest and juice only lemon wedges lemon wedges Method Fill a large bowl with water and add the lemon juice. Prepare the artichokes one at a time. Remove the tough outer leaves to reveal the pale inner heart. Open the heart and, using a teaspoon, scoop out the hairy choke. Peel the stem to remove the tough outside, leaving just the tender core. Chop the artichoke heart vertically in half, then cut the heart and stem into slices. Immediately immerse the artichoke in the lemon water to prevent it from turning brown.For the batter, put the flour in a large mixing bowl and make a well in the middle. Pour the oil into the well, then mix it with the flour while slowly adding the warm water. Mix until the batter is smooth with the consistency of double cream.Put a deep, heavy-based pan containing the sunflower oil on the heat until the oil is 180C, or alternatively use a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting.Drain the artichokes and pat dry using kitchen paper. In a separate, clean glass bowl, whisk the egg white to soft peaks. Carefully fold it into the batter.Fry the vegetables in batches, each type separately (cook the chard and sage leaves together). To do this, dip the vegetables into the batter and shake off any excess, then deep-fry them in the hot oil for 3–4 minutes, or until crisp and golden-brown all over. Drain on kitchen paper and keep warm in the oven while you cook the next batch. Mix all the dressing ingredients together in a small bowl.To serve, season the deep-fried vegetables with salt and pepper, drizzle the dressing over the top and serve with lemon wedges. Fill a large bowl with water and add the lemon juice. Prepare the artichokes one at a time. Remove the tough outer leaves to reveal the pale inner heart. Open the heart and, using a teaspoon, scoop out the hairy choke. Peel the stem to remove the tough outside, leaving just the tender core. Chop the artichoke heart vertically in half, then cut the heart and stem into slices. Immediately immerse the artichoke in the lemon water to prevent it from turning brown. Fill a large bowl with water and add the lemon juice. Prepare the artichokes one at a time. Remove the tough outer leaves to reveal the pale inner heart. Open the heart and, using a teaspoon, scoop out the hairy choke. Peel the stem to remove the tough outside, leaving just the tender core. Chop the artichoke heart vertically in half, then cut the heart and stem into slices. Immediately immerse the artichoke in the lemon water to prevent it from turning brown. For the batter, put the flour in a large mixing bowl and make a well in the middle. Pour the oil into the well, then mix it with the flour while slowly adding the warm water. Mix until the batter is smooth with the consistency of double cream. For the batter, put the flour in a large mixing bowl and make a well in the middle. Pour the oil into the well, then mix it with the flour while slowly adding the warm water. Mix until the batter is smooth with the consistency of double cream. Put a deep, heavy-based pan containing the sunflower oil on the heat until the oil is 180C, or alternatively use a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting. Put a deep, heavy-based pan containing the sunflower oil on the heat until the oil is 180C, or alternatively use a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting. Drain the artichokes and pat dry using kitchen paper. Drain the artichokes and pat dry using kitchen paper. In a separate, clean glass bowl, whisk the egg white to soft peaks. Carefully fold it into the batter. In a separate, clean glass bowl, whisk the egg white to soft peaks. Carefully fold it into the batter. Fry the vegetables in batches, each type separately (cook the chard and sage leaves together). To do this, dip the vegetables into the batter and shake off any excess, then deep-fry them in the hot oil for 3–4 minutes, or until crisp and golden-brown all over. Drain on kitchen paper and keep warm in the oven while you cook the next batch. Fry the vegetables in batches, each type separately (cook the chard and sage leaves together). To do this, dip the vegetables into the batter and shake off any excess, then deep-fry them in the hot oil for 3–4 minutes, or until crisp and golden-brown all over. Drain on kitchen paper and keep warm in the oven while you cook the next batch. Mix all the dressing ingredients together in a small bowl. Mix all the dressing ingredients together in a small bowl. To serve, season the deep-fried vegetables with salt and pepper, drizzle the dressing over the top and serve with lemon wedges. To serve, season the deep-fried vegetables with salt and pepper, drizzle the dressing over the top and serve with lemon wedges. Recipe tips You can use whatever summer vegetablees you have to make this dish. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/fritto_misto_di_verdure_14523",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fritto misto di verdure recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Italian vegetables are deep-fried in a crisp batter and served with a fresh dressing – try this as an informal starter that everyone can tuck into. 1 lemon, juice only3 violet artichokes with long stems1 large aubergine, thinly sliced1 bunch of asparagus, woody ends removed2 sweet onions (such as scallions), thinly sliced2 portobello mushrooms, cut into 1cm/½in slices6 small courgettes with their flowers attached, slicedsunflower oil, for deep-frying4 small Swiss chard leaves6 large sage leavessea salt and freshly ground black pepper 1 lemon, juice only 3 violet artichokes with long stems 1 large aubergine, thinly sliced 1 bunch of asparagus, woody ends removed 2 sweet onions (such as scallions), thinly sliced 2 portobello mushrooms, cut into 1cm/½in slices 6 small courgettes with their flowers attached, sliced sunflower oil, for deep-frying 4 small Swiss chard leaves 6 large sage leaves sea salt and freshly ground black pepper 300g/10½oz tipo ‘00’ flour4 tbsp extra virgin olive oil250ml/9fl oz warm water1 free-range egg white 300g/10½oz tipo ‘00’ flour 4 tbsp extra virgin olive oil 250ml/9fl oz warm water 1 free-range egg white 1 red chilli, seeds removed and chopped2 tbsp chopped fresh mint2-4 tbsp sherry vinegar1 lemon, zest and juice only 1 red chilli, seeds removed and chopped 2 tbsp chopped fresh mint 2-4 tbsp sherry vinegar 1 lemon, zest and juice only lemon wedges lemon wedges Method Fill a large bowl with water and add the lemon juice. Prepare the artichokes one at a time. Remove the tough outer leaves to reveal the pale inner heart. Open the heart and, using a teaspoon, scoop out the hairy choke. Peel the stem to remove the tough outside, leaving just the tender core. Chop the artichoke heart vertically in half, then cut the heart and stem into slices. Immediately immerse the artichoke in the lemon water to prevent it from turning brown.For the batter, put the flour in a large mixing bowl and make a well in the middle. Pour the oil into the well, then mix it with the flour while slowly adding the warm water. Mix until the batter is smooth with the consistency of double cream.Put a deep, heavy-based pan containing the sunflower oil on the heat until the oil is 180C, or alternatively use a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting.Drain the artichokes and pat dry using kitchen paper. In a separate, clean glass bowl, whisk the egg white to soft peaks. Carefully fold it into the batter.Fry the vegetables in batches, each type separately (cook the chard and sage leaves together). To do this, dip the vegetables into the batter and shake off any excess, then deep-fry them in the hot oil for 3–4 minutes, or until crisp and golden-brown all over. Drain on kitchen paper and keep warm in the oven while you cook the next batch. Mix all the dressing ingredients together in a small bowl.To serve, season the deep-fried vegetables with salt and pepper, drizzle the dressing over the top and serve with lemon wedges. Fill a large bowl with water and add the lemon juice. Prepare the artichokes one at a time. Remove the tough outer leaves to reveal the pale inner heart. Open the heart and, using a teaspoon, scoop out the hairy choke. Peel the stem to remove the tough outside, leaving just the tender core. Chop the artichoke heart vertically in half, then cut the heart and stem into slices. Immediately immerse the artichoke in the lemon water to prevent it from turning brown. Fill a large bowl with water and add the lemon juice. Prepare the artichokes one at a time. Remove the tough outer leaves to reveal the pale inner heart. Open the heart and, using a teaspoon, scoop out the hairy choke. Peel the stem to remove the tough outside, leaving just the tender core. Chop the artichoke heart vertically in half, then cut the heart and stem into slices. Immediately immerse the artichoke in the lemon water to prevent it from turning brown. For the batter, put the flour in a large mixing bowl and make a well in the middle. Pour the oil into the well, then mix it with the flour while slowly adding the warm water. Mix until the batter is smooth with the consistency of double cream. For the batter, put the flour in a large mixing bowl and make a well in the middle. Pour the oil into the well, then mix it with the flour while slowly adding the warm water. Mix until the batter is smooth with the consistency of double cream. Put a deep, heavy-based pan containing the sunflower oil on the heat until the oil is 180C, or alternatively use a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting. Put a deep, heavy-based pan containing the sunflower oil on the heat until the oil is 180C, or alternatively use a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting. Drain the artichokes and pat dry using kitchen paper. Drain the artichokes and pat dry using kitchen paper. In a separate, clean glass bowl, whisk the egg white to soft peaks. Carefully fold it into the batter. In a separate, clean glass bowl, whisk the egg white to soft peaks. Carefully fold it into the batter. Fry the vegetables in batches, each type separately (cook the chard and sage leaves together). To do this, dip the vegetables into the batter and shake off any excess, then deep-fry them in the hot oil for 3–4 minutes, or until crisp and golden-brown all over. Drain on kitchen paper and keep warm in the oven while you cook the next batch. Fry the vegetables in batches, each type separately (cook the chard and sage leaves together). To do this, dip the vegetables into the batter and shake off any excess, then deep-fry them in the hot oil for 3–4 minutes, or until crisp and golden-brown all over. Drain on kitchen paper and keep warm in the oven while you cook the next batch. Mix all the dressing ingredients together in a small bowl. Mix all the dressing ingredients together in a small bowl. To serve, season the deep-fried vegetables with salt and pepper, drizzle the dressing over the top and serve with lemon wedges. To serve, season the deep-fried vegetables with salt and pepper, drizzle the dressing over the top and serve with lemon wedges. Recipe tips You can use whatever summer vegetablees you have to make this dish."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0feb3bdbfd0cc003e7"
} | 664ed901b9d999eeb451a222d61b00c8e155a7b261738483e1396e726631f26a | Monkfish with prosciutto, artichokes, capers, parsley and Charlotte potatoes recipe
Preheat the oven to 220C/425F/Gas 7.Trim the outer leaves from the artichokes, cut the tops off, then scoop out the hairy 'choke' with a teaspoon.Using a potato peeler, peel away the stem until the tender centre is exposed.Place the peeled artichokes, heads facing downwards, into a pan. Add 75ml/2¾fl oz of the olive oil, half of the chopped garlic, one teaspoon of the chopped parsley and all of the white wine. Cover the pan with a lid.Heat the mixture over a medium heat, then cook the artichokes for 20-25 minutes, or until a sharp knife can be easily inserted into their centres.When the artichokes are cooked, remove them from the pan using a slotted spoon and set aside to cool. When they have completely cooled, slice them lengthways into thin slices.Meanwhile, heat one teaspoon of the remaining oil in a large, heavy-based, ovenproof frying pan over a medium to high heat. When the oil is hot, add the monkfish fillets and cook for 2-3 minutes on each side, or until crisp and pale golden-brown on both sides. Remove from the pan and set aside. Add the sliced, cooked potatoes to the pan the monkfish was cooked in. Fry on one side for 1-2 minutes over a medium heat, then turn over. Return the monkfish fillets to the pan and lay them on top of the sliced potatoes. Add the sliced, cooked artichokes, capers, remaining chopped parsley and chopped garlic, arranging them in and around the monkfish fillets, on top of the potatoes. Cover the ingredients with the prosciutto slices. Transfer the pan to the oven and roast for 6-10 minutes, or until the prosciutto slices are crisp and the monkfish fillets are cooked through (the monkfish fillets are cooked through when the flesh is opaque). Remove the pan from the oven and squeeze the lemon juice into the pan and drizzle over the remaining 15ml/½fl oz of olive oil. To serve, divide the sliced potatoes and artichokes equally between two serving plates. Place one monkfish fillet on top of each serving. Top with the crisp prosciutto slices. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Trim the outer leaves from the artichokes, cut the tops off, then scoop out the hairy 'choke' with a teaspoon. Trim the outer leaves from the artichokes, cut the tops off, then scoop out the hairy 'choke' with a teaspoon. Using a potato peeler, peel away the stem until the tender centre is exposed. Using a potato peeler, peel away the stem until the tender centre is exposed. Place the peeled artichokes, heads facing downwards, into a pan. Add 75ml/2¾fl oz of the olive oil, half of the chopped garlic, one teaspoon of the chopped parsley and all of the white wine. Cover the pan with a lid. Place the peeled artichokes, heads facing downwards, into a pan. Add 75ml/2¾fl oz of the olive oil, half of the chopped garlic, one teaspoon of the chopped parsley and all of the white wine. Cover the pan with a lid. Heat the mixture over a medium heat, then cook the artichokes for 20-25 minutes, or until a sharp knife can be easily inserted into their centres. Heat the mixture over a medium heat, then cook the artichokes for 20-25 minutes, or until a sharp knife can be easily inserted into their centres. When the artichokes are cooked, remove them from the pan using a slotted spoon and set aside to cool. When they have completely cooled, slice them lengthways into thin slices. When the artichokes are cooked, remove them from the pan using a slotted spoon and set aside to cool. When they have completely cooled, slice them lengthways into thin slices. Meanwhile, heat one teaspoon of the remaining oil in a large, heavy-based, ovenproof frying pan over a medium to high heat. When the oil is hot, add the monkfish fillets and cook for 2-3 minutes on each side, or until crisp and pale golden-brown on both sides. Remove from the pan and set aside. Meanwhile, heat one teaspoon of the remaining oil in a large, heavy-based, ovenproof frying pan over a medium to high heat. When the oil is hot, add the monkfish fillets and cook for 2-3 minutes on each side, or until crisp and pale golden-brown on both sides. Remove from the pan and set aside. Add the sliced, cooked potatoes to the pan the monkfish was cooked in. Fry on one side for 1-2 minutes over a medium heat, then turn over. Add the sliced, cooked potatoes to the pan the monkfish was cooked in. Fry on one side for 1-2 minutes over a medium heat, then turn over. Return the monkfish fillets to the pan and lay them on top of the sliced potatoes. Add the sliced, cooked artichokes, capers, remaining chopped parsley and chopped garlic, arranging them in and around the monkfish fillets, on top of the potatoes. Cover the ingredients with the prosciutto slices. Return the monkfish fillets to the pan and lay them on top of the sliced potatoes. Add the sliced, cooked artichokes, capers, remaining chopped parsley and chopped garlic, arranging them in and around the monkfish fillets, on top of the potatoes. Cover the ingredients with the prosciutto slices. Transfer the pan to the oven and roast for 6-10 minutes, or until the prosciutto slices are crisp and the monkfish fillets are cooked through (the monkfish fillets are cooked through when the flesh is opaque). Transfer the pan to the oven and roast for 6-10 minutes, or until the prosciutto slices are crisp and the monkfish fillets are cooked through (the monkfish fillets are cooked through when the flesh is opaque). Remove the pan from the oven and squeeze the lemon juice into the pan and drizzle over the remaining 15ml/½fl oz of olive oil. Remove the pan from the oven and squeeze the lemon juice into the pan and drizzle over the remaining 15ml/½fl oz of olive oil. To serve, divide the sliced potatoes and artichokes equally between two serving plates. Place one monkfish fillet on top of each serving. Top with the crisp prosciutto slices. To serve, divide the sliced potatoes and artichokes equally between two serving plates. Place one monkfish fillet on top of each serving. Top with the crisp prosciutto slices. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/monkfishwithprosciut_91428",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Monkfish with prosciutto, artichokes, capers, parsley and Charlotte potatoes recipe",
"content": "Preheat the oven to 220C/425F/Gas 7.Trim the outer leaves from the artichokes, cut the tops off, then scoop out the hairy 'choke' with a teaspoon.Using a potato peeler, peel away the stem until the tender centre is exposed.Place the peeled artichokes, heads facing downwards, into a pan. Add 75ml/2¾fl oz of the olive oil, half of the chopped garlic, one teaspoon of the chopped parsley and all of the white wine. Cover the pan with a lid.Heat the mixture over a medium heat, then cook the artichokes for 20-25 minutes, or until a sharp knife can be easily inserted into their centres.When the artichokes are cooked, remove them from the pan using a slotted spoon and set aside to cool. When they have completely cooled, slice them lengthways into thin slices.Meanwhile, heat one teaspoon of the remaining oil in a large, heavy-based, ovenproof frying pan over a medium to high heat. When the oil is hot, add the monkfish fillets and cook for 2-3 minutes on each side, or until crisp and pale golden-brown on both sides. Remove from the pan and set aside. Add the sliced, cooked potatoes to the pan the monkfish was cooked in. Fry on one side for 1-2 minutes over a medium heat, then turn over. Return the monkfish fillets to the pan and lay them on top of the sliced potatoes. Add the sliced, cooked artichokes, capers, remaining chopped parsley and chopped garlic, arranging them in and around the monkfish fillets, on top of the potatoes. Cover the ingredients with the prosciutto slices. Transfer the pan to the oven and roast for 6-10 minutes, or until the prosciutto slices are crisp and the monkfish fillets are cooked through (the monkfish fillets are cooked through when the flesh is opaque). Remove the pan from the oven and squeeze the lemon juice into the pan and drizzle over the remaining 15ml/½fl oz of olive oil. To serve, divide the sliced potatoes and artichokes equally between two serving plates. Place one monkfish fillet on top of each serving. Top with the crisp prosciutto slices. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Trim the outer leaves from the artichokes, cut the tops off, then scoop out the hairy 'choke' with a teaspoon. Trim the outer leaves from the artichokes, cut the tops off, then scoop out the hairy 'choke' with a teaspoon. Using a potato peeler, peel away the stem until the tender centre is exposed. Using a potato peeler, peel away the stem until the tender centre is exposed. Place the peeled artichokes, heads facing downwards, into a pan. Add 75ml/2¾fl oz of the olive oil, half of the chopped garlic, one teaspoon of the chopped parsley and all of the white wine. Cover the pan with a lid. Place the peeled artichokes, heads facing downwards, into a pan. Add 75ml/2¾fl oz of the olive oil, half of the chopped garlic, one teaspoon of the chopped parsley and all of the white wine. Cover the pan with a lid. Heat the mixture over a medium heat, then cook the artichokes for 20-25 minutes, or until a sharp knife can be easily inserted into their centres. Heat the mixture over a medium heat, then cook the artichokes for 20-25 minutes, or until a sharp knife can be easily inserted into their centres. When the artichokes are cooked, remove them from the pan using a slotted spoon and set aside to cool. When they have completely cooled, slice them lengthways into thin slices. When the artichokes are cooked, remove them from the pan using a slotted spoon and set aside to cool. When they have completely cooled, slice them lengthways into thin slices. Meanwhile, heat one teaspoon of the remaining oil in a large, heavy-based, ovenproof frying pan over a medium to high heat. When the oil is hot, add the monkfish fillets and cook for 2-3 minutes on each side, or until crisp and pale golden-brown on both sides. Remove from the pan and set aside. Meanwhile, heat one teaspoon of the remaining oil in a large, heavy-based, ovenproof frying pan over a medium to high heat. When the oil is hot, add the monkfish fillets and cook for 2-3 minutes on each side, or until crisp and pale golden-brown on both sides. Remove from the pan and set aside. Add the sliced, cooked potatoes to the pan the monkfish was cooked in. Fry on one side for 1-2 minutes over a medium heat, then turn over. Add the sliced, cooked potatoes to the pan the monkfish was cooked in. Fry on one side for 1-2 minutes over a medium heat, then turn over. Return the monkfish fillets to the pan and lay them on top of the sliced potatoes. Add the sliced, cooked artichokes, capers, remaining chopped parsley and chopped garlic, arranging them in and around the monkfish fillets, on top of the potatoes. Cover the ingredients with the prosciutto slices. Return the monkfish fillets to the pan and lay them on top of the sliced potatoes. Add the sliced, cooked artichokes, capers, remaining chopped parsley and chopped garlic, arranging them in and around the monkfish fillets, on top of the potatoes. Cover the ingredients with the prosciutto slices. Transfer the pan to the oven and roast for 6-10 minutes, or until the prosciutto slices are crisp and the monkfish fillets are cooked through (the monkfish fillets are cooked through when the flesh is opaque). Transfer the pan to the oven and roast for 6-10 minutes, or until the prosciutto slices are crisp and the monkfish fillets are cooked through (the monkfish fillets are cooked through when the flesh is opaque). Remove the pan from the oven and squeeze the lemon juice into the pan and drizzle over the remaining 15ml/½fl oz of olive oil. Remove the pan from the oven and squeeze the lemon juice into the pan and drizzle over the remaining 15ml/½fl oz of olive oil. To serve, divide the sliced potatoes and artichokes equally between two serving plates. Place one monkfish fillet on top of each serving. Top with the crisp prosciutto slices. To serve, divide the sliced potatoes and artichokes equally between two serving plates. Place one monkfish fillet on top of each serving. Top with the crisp prosciutto slices."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf0feb3bdbfd0cc003e8"
} | 02cbf2935a8685ee923de37f173d85d768944346d63087d4c02e05f8b082c4d7 | Braised artichokes recipe
An average of 3.0 out of 5 stars from 2 ratings Look for artichokes with good tight heads for this herby, flavour-packed vegetarian recipe. 4 tbsp extra virgin olive oil, plus extra for serving1 head garlic, peeled and smashed2 large globe artichokes, see below for preparation150g/5½oz cherry tomatoes on the vine 1 stick cinnamon 6 garlic cloves, 4 whole, skin on, 2 finely chopped2 small red onions, halved and layers fanned out like petals1 tbsp fresh dill, finely chopped, plus 1 tsp to serve 1 tbsp fresh mint, finely chopped, plus 1 tsp to serve1 tbsp fresh tarragon, finely chopped, plus 1 tsp to serve150ml/5fl oz white wine500ml/18fl oz vegetable stock 50g–100g/1¾oz–3½oz full-fat crème fraîchesalt and freshly ground black pepper 4 tbsp extra virgin olive oil, plus extra for serving 1 head garlic, peeled and smashed 2 large globe artichokes, see below for preparation 150g/5½oz cherry tomatoes on the vine 1 stick cinnamon 6 garlic cloves, 4 whole, skin on, 2 finely chopped 2 small red onions, halved and layers fanned out like petals 1 tbsp fresh dill, finely chopped, plus 1 tsp to serve 1 tbsp fresh mint, finely chopped, plus 1 tsp to serve 1 tbsp fresh tarragon, finely chopped, plus 1 tsp to serve 150ml/5fl oz white wine 500ml/18fl oz vegetable stock 50g–100g/1¾oz–3½oz full-fat crème fraîche salt and freshly ground black pepper Method Preheat the oven to 200C/180C F/Gas 6.Fill a wide shallow saucepan with water and add 2 tablespoons of the olive oil, the garlic bulb, salt and pepper. Add the artichokes and put a cartouche of baking paper on top of the water. Place a lid on top and cook the artichokes over a low heat for 30–40 minutes or until tender. Drain once cooked and set aside,In the meantime, pour the remaining olive oil into a roasting tin, add the chopped garlic, cherry tomatoes, and cinnamon and mix well. Roast for 30-45 minutes. Set aside.Place the onions in a saucepan with the whole garlic cloves, herbs, white wine and 50ml/2fl oz of water. Simmer until softened, but still retaining a bright and vibrant colour.Heat the vegetable stock in another saucepan, add the artichokes and the roasted tomatoes to the pan (discard the cinnamon stick) and simmer for a few minutes. Drain the artichokes and tomatoes.Serve the tomatoes, artichokes and onions garnished with herbs, crème fraiche (to taste) and a drizzle of olive oil. Preheat the oven to 200C/180C F/Gas 6. Preheat the oven to 200C/180C F/Gas 6. Fill a wide shallow saucepan with water and add 2 tablespoons of the olive oil, the garlic bulb, salt and pepper. Add the artichokes and put a cartouche of baking paper on top of the water. Place a lid on top and cook the artichokes over a low heat for 30–40 minutes or until tender. Drain once cooked and set aside, Fill a wide shallow saucepan with water and add 2 tablespoons of the olive oil, the garlic bulb, salt and pepper. Add the artichokes and put a cartouche of baking paper on top of the water. Place a lid on top and cook the artichokes over a low heat for 30–40 minutes or until tender. Drain once cooked and set aside, In the meantime, pour the remaining olive oil into a roasting tin, add the chopped garlic, cherry tomatoes, and cinnamon and mix well. Roast for 30-45 minutes. Set aside. In the meantime, pour the remaining olive oil into a roasting tin, add the chopped garlic, cherry tomatoes, and cinnamon and mix well. Roast for 30-45 minutes. Set aside. Place the onions in a saucepan with the whole garlic cloves, herbs, white wine and 50ml/2fl oz of water. Simmer until softened, but still retaining a bright and vibrant colour. Place the onions in a saucepan with the whole garlic cloves, herbs, white wine and 50ml/2fl oz of water. Simmer until softened, but still retaining a bright and vibrant colour. Heat the vegetable stock in another saucepan, add the artichokes and the roasted tomatoes to the pan (discard the cinnamon stick) and simmer for a few minutes. Drain the artichokes and tomatoes. Heat the vegetable stock in another saucepan, add the artichokes and the roasted tomatoes to the pan (discard the cinnamon stick) and simmer for a few minutes. Drain the artichokes and tomatoes. Serve the tomatoes, artichokes and onions garnished with herbs, crème fraiche (to taste) and a drizzle of olive oil. Serve the tomatoes, artichokes and onions garnished with herbs, crème fraiche (to taste) and a drizzle of olive oil. Recipe tips To prepare the artichoke, slice away the top (the tips of the leaves) and then peel away the tough outer leaves and cut away any remaining hard parts with a paring knife. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/braised_artichokes_60355",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Braised artichokes recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings Look for artichokes with good tight heads for this herby, flavour-packed vegetarian recipe. 4 tbsp extra virgin olive oil, plus extra for serving1 head garlic, peeled and smashed2 large globe artichokes, see below for preparation150g/5½oz cherry tomatoes on the vine 1 stick cinnamon 6 garlic cloves, 4 whole, skin on, 2 finely chopped2 small red onions, halved and layers fanned out like petals1 tbsp fresh dill, finely chopped, plus 1 tsp to serve 1 tbsp fresh mint, finely chopped, plus 1 tsp to serve1 tbsp fresh tarragon, finely chopped, plus 1 tsp to serve150ml/5fl oz white wine500ml/18fl oz vegetable stock 50g–100g/1¾oz–3½oz full-fat crème fraîchesalt and freshly ground black pepper 4 tbsp extra virgin olive oil, plus extra for serving 1 head garlic, peeled and smashed 2 large globe artichokes, see below for preparation 150g/5½oz cherry tomatoes on the vine 1 stick cinnamon 6 garlic cloves, 4 whole, skin on, 2 finely chopped 2 small red onions, halved and layers fanned out like petals 1 tbsp fresh dill, finely chopped, plus 1 tsp to serve 1 tbsp fresh mint, finely chopped, plus 1 tsp to serve 1 tbsp fresh tarragon, finely chopped, plus 1 tsp to serve 150ml/5fl oz white wine 500ml/18fl oz vegetable stock 50g–100g/1¾oz–3½oz full-fat crème fraîche salt and freshly ground black pepper Method Preheat the oven to 200C/180C F/Gas 6.Fill a wide shallow saucepan with water and add 2 tablespoons of the olive oil, the garlic bulb, salt and pepper. Add the artichokes and put a cartouche of baking paper on top of the water. Place a lid on top and cook the artichokes over a low heat for 30–40 minutes or until tender. Drain once cooked and set aside,In the meantime, pour the remaining olive oil into a roasting tin, add the chopped garlic, cherry tomatoes, and cinnamon and mix well. Roast for 30-45 minutes. Set aside.Place the onions in a saucepan with the whole garlic cloves, herbs, white wine and 50ml/2fl oz of water. Simmer until softened, but still retaining a bright and vibrant colour.Heat the vegetable stock in another saucepan, add the artichokes and the roasted tomatoes to the pan (discard the cinnamon stick) and simmer for a few minutes. Drain the artichokes and tomatoes.Serve the tomatoes, artichokes and onions garnished with herbs, crème fraiche (to taste) and a drizzle of olive oil. Preheat the oven to 200C/180C F/Gas 6. Preheat the oven to 200C/180C F/Gas 6. Fill a wide shallow saucepan with water and add 2 tablespoons of the olive oil, the garlic bulb, salt and pepper. Add the artichokes and put a cartouche of baking paper on top of the water. Place a lid on top and cook the artichokes over a low heat for 30–40 minutes or until tender. Drain once cooked and set aside, Fill a wide shallow saucepan with water and add 2 tablespoons of the olive oil, the garlic bulb, salt and pepper. Add the artichokes and put a cartouche of baking paper on top of the water. Place a lid on top and cook the artichokes over a low heat for 30–40 minutes or until tender. Drain once cooked and set aside, In the meantime, pour the remaining olive oil into a roasting tin, add the chopped garlic, cherry tomatoes, and cinnamon and mix well. Roast for 30-45 minutes. Set aside. In the meantime, pour the remaining olive oil into a roasting tin, add the chopped garlic, cherry tomatoes, and cinnamon and mix well. Roast for 30-45 minutes. Set aside. Place the onions in a saucepan with the whole garlic cloves, herbs, white wine and 50ml/2fl oz of water. Simmer until softened, but still retaining a bright and vibrant colour. Place the onions in a saucepan with the whole garlic cloves, herbs, white wine and 50ml/2fl oz of water. Simmer until softened, but still retaining a bright and vibrant colour. Heat the vegetable stock in another saucepan, add the artichokes and the roasted tomatoes to the pan (discard the cinnamon stick) and simmer for a few minutes. Drain the artichokes and tomatoes. Heat the vegetable stock in another saucepan, add the artichokes and the roasted tomatoes to the pan (discard the cinnamon stick) and simmer for a few minutes. Drain the artichokes and tomatoes. Serve the tomatoes, artichokes and onions garnished with herbs, crème fraiche (to taste) and a drizzle of olive oil. Serve the tomatoes, artichokes and onions garnished with herbs, crème fraiche (to taste) and a drizzle of olive oil. Recipe tips To prepare the artichoke, slice away the top (the tips of the leaves) and then peel away the tough outer leaves and cut away any remaining hard parts with a paring knife."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf10eb3bdbfd0cc003e9"
} | 2c9d3e90be6841abf9b727fd85f00e0adfb8361d70ccc479458a1ff314feb6cc | Tagliarini with artichoke and truffles recipe
An average of 5.0 out of 5 stars from 1 rating A luxurious meat-free pasta dish with fresh truffles and artichokes that you can have on the table in 15 minutes. 4 small globe artichokes2 tbsp olive oil1 garlic clove, finely sliced 1 tbsp chopped parsley2 tbsp double creamsalt and pepper250g/9oz fresh tagliarini pasta75g/2½oz parmesan (or a similar vegetarian cheese), grated50g/1¾oz fresh black truffle 4 small globe artichokes 2 tbsp olive oil 1 garlic clove, finely sliced 1 tbsp chopped parsley 2 tbsp double cream salt and pepper 250g/9oz fresh tagliarini pasta 75g/2½oz parmesan (or a similar vegetarian cheese), grated 50g/1¾oz fresh black truffle Method Remove the outer leaves of the artichokes and cut the top off. Using a sharp knife, trim off any green, tough parts so you are left with the tender leaves and stem. Slice the artichokes in half and cut into fine slices. Heat the olive oil in a frying pan and gently cook the artichoke and garlic for two minutes. Add four tablespoons of water, cover with a lid and cook for four minutes, or until the artichokes are tender. When the artichokes are cooked, add the parsley and cream and season with salt and pepper. In a pan of boiling salted water, cook the tagliarini for about three minutes or until al dente. Using a pair of tongs, transfer the tagliarini to the frying pan containing the artichokes. Add a couple of tablespoons of pasta water and half of the grated parmesan to the frying pan. Toss well and grate a little truffle into the pasta. Check the seasoning and add salt and pepper as required. Toss again so the truffle is absorbed into the sauce. Serve in hot bowls with more truffle slices and the remaining parmesan on top. Remove the outer leaves of the artichokes and cut the top off. Using a sharp knife, trim off any green, tough parts so you are left with the tender leaves and stem. Slice the artichokes in half and cut into fine slices. Remove the outer leaves of the artichokes and cut the top off. Using a sharp knife, trim off any green, tough parts so you are left with the tender leaves and stem. Slice the artichokes in half and cut into fine slices. Heat the olive oil in a frying pan and gently cook the artichoke and garlic for two minutes. Add four tablespoons of water, cover with a lid and cook for four minutes, or until the artichokes are tender. Heat the olive oil in a frying pan and gently cook the artichoke and garlic for two minutes. Add four tablespoons of water, cover with a lid and cook for four minutes, or until the artichokes are tender. When the artichokes are cooked, add the parsley and cream and season with salt and pepper. When the artichokes are cooked, add the parsley and cream and season with salt and pepper. In a pan of boiling salted water, cook the tagliarini for about three minutes or until al dente. Using a pair of tongs, transfer the tagliarini to the frying pan containing the artichokes. Add a couple of tablespoons of pasta water and half of the grated parmesan to the frying pan. Toss well and grate a little truffle into the pasta. Check the seasoning and add salt and pepper as required. Toss again so the truffle is absorbed into the sauce. In a pan of boiling salted water, cook the tagliarini for about three minutes or until al dente. Using a pair of tongs, transfer the tagliarini to the frying pan containing the artichokes. Add a couple of tablespoons of pasta water and half of the grated parmesan to the frying pan. Toss well and grate a little truffle into the pasta. Check the seasoning and add salt and pepper as required. Toss again so the truffle is absorbed into the sauce. Serve in hot bowls with more truffle slices and the remaining parmesan on top. Serve in hot bowls with more truffle slices and the remaining parmesan on top. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tagliarini_with_18980",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tagliarini with artichoke and truffles recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A luxurious meat-free pasta dish with fresh truffles and artichokes that you can have on the table in 15 minutes. 4 small globe artichokes2 tbsp olive oil1 garlic clove, finely sliced 1 tbsp chopped parsley2 tbsp double creamsalt and pepper250g/9oz fresh tagliarini pasta75g/2½oz parmesan (or a similar vegetarian cheese), grated50g/1¾oz fresh black truffle 4 small globe artichokes 2 tbsp olive oil 1 garlic clove, finely sliced 1 tbsp chopped parsley 2 tbsp double cream salt and pepper 250g/9oz fresh tagliarini pasta 75g/2½oz parmesan (or a similar vegetarian cheese), grated 50g/1¾oz fresh black truffle Method Remove the outer leaves of the artichokes and cut the top off. Using a sharp knife, trim off any green, tough parts so you are left with the tender leaves and stem. Slice the artichokes in half and cut into fine slices. Heat the olive oil in a frying pan and gently cook the artichoke and garlic for two minutes. Add four tablespoons of water, cover with a lid and cook for four minutes, or until the artichokes are tender. When the artichokes are cooked, add the parsley and cream and season with salt and pepper. In a pan of boiling salted water, cook the tagliarini for about three minutes or until al dente. Using a pair of tongs, transfer the tagliarini to the frying pan containing the artichokes. Add a couple of tablespoons of pasta water and half of the grated parmesan to the frying pan. Toss well and grate a little truffle into the pasta. Check the seasoning and add salt and pepper as required. Toss again so the truffle is absorbed into the sauce. Serve in hot bowls with more truffle slices and the remaining parmesan on top. Remove the outer leaves of the artichokes and cut the top off. Using a sharp knife, trim off any green, tough parts so you are left with the tender leaves and stem. Slice the artichokes in half and cut into fine slices. Remove the outer leaves of the artichokes and cut the top off. Using a sharp knife, trim off any green, tough parts so you are left with the tender leaves and stem. Slice the artichokes in half and cut into fine slices. Heat the olive oil in a frying pan and gently cook the artichoke and garlic for two minutes. Add four tablespoons of water, cover with a lid and cook for four minutes, or until the artichokes are tender. Heat the olive oil in a frying pan and gently cook the artichoke and garlic for two minutes. Add four tablespoons of water, cover with a lid and cook for four minutes, or until the artichokes are tender. When the artichokes are cooked, add the parsley and cream and season with salt and pepper. When the artichokes are cooked, add the parsley and cream and season with salt and pepper. In a pan of boiling salted water, cook the tagliarini for about three minutes or until al dente. Using a pair of tongs, transfer the tagliarini to the frying pan containing the artichokes. Add a couple of tablespoons of pasta water and half of the grated parmesan to the frying pan. Toss well and grate a little truffle into the pasta. Check the seasoning and add salt and pepper as required. Toss again so the truffle is absorbed into the sauce. In a pan of boiling salted water, cook the tagliarini for about three minutes or until al dente. Using a pair of tongs, transfer the tagliarini to the frying pan containing the artichokes. Add a couple of tablespoons of pasta water and half of the grated parmesan to the frying pan. Toss well and grate a little truffle into the pasta. Check the seasoning and add salt and pepper as required. Toss again so the truffle is absorbed into the sauce. Serve in hot bowls with more truffle slices and the remaining parmesan on top. Serve in hot bowls with more truffle slices and the remaining parmesan on top."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf10eb3bdbfd0cc003ea"
} | 70c37dec477b88d8b40ca3c4cbf707f2cb0297853766cc881bbf2c75fffa04b2 | Very posh chicken breast fricassée with lemony artichokes and mushrooms recipe
An average of 0.0 out of 5 stars from 0 ratings Lemon and artichoke work perfectly in this luxury dish. Brining the chicken makes it rich and succulent. 180g/6oz sea salt180g/6oz caster sugar4 chicken breastsplain flour, for dusting25g/1oz butter1 tbsp olive oilsalt and freshly ground black pepper 180g/6oz sea salt 180g/6oz caster sugar 4 chicken breasts plain flour, for dusting 25g/1oz butter 1 tbsp olive oil salt and freshly ground black pepper 4 globe artichokes1 unwaxed lemon, zest and juice25g/1oz butter1 tbsp olive oil1 shallot, finely chopped2 garlic cloves, crushed200g/7oz mushrooms, sliced200ml/7fl oz dry white wine 1 bunch fresh basil, roughly chopped 4 globe artichokes 1 unwaxed lemon, zest and juice 25g/1oz butter 1 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, crushed 200g/7oz mushrooms, sliced 200ml/7fl oz dry white wine 1 bunch fresh basil, roughly chopped Method To brine the chicken, dissolve the salt and sugar in 1.4litres/2½pints lukewarm water. Add the chicken, cover and transfer to the fridge. Leave to brine for at least 2 hours. To prepare the artichokes, cut off the stalk about 1cm/½in from the globe. Peel off the outer leaves, brushing the white heart with lemon juice as you go to prevent it going black. When you have reached the heart, cut off the top about a third of the way up from the base and discard the top two-thirds. Scrape the hairy choke from the centre of the artichoke using a spoon.Using a small knife, carve off the outer skin of the heart, applying lemon juice liberally as you go. Cut into about six slices and simmer in boiling water for 5 minutes, or until cooked through. Cover and set aside. Discard the brine and blot the chicken dry using kitchen paper. Place between two pieces of cling film and, using a rolling pin, beat the chicken breasts until they are all an even thickness. Season well with salt and pepper and coat in the flour. In a lidded sauté pan, melt the butter and olive oil over a medium heat. Add the chicken and cook for 2 minutes on each side, or until golden-brown. Place the lid on and cook gently for ten minutes. Lift the chicken from the pan, wrap in aluminium foil and set aside to rest for 10 minutes. To finish the artichokes, add the olive oil and butter to the sauté pan. Over a medium heat, gently cook the shallot until soft and translucent. Add the garlic and cook for a further minute. Stir the artichokes and mushrooms in and cook until they just start to colour. Add the wine and any remaining lemon juice and cook until the volume of liquid has reduced by half. Remove from the heat and fold through the lemon zest and basil. To serve, place the veggies in the middle of four plates, top with a chicken breast and a drizzle of the resting juices. To brine the chicken, dissolve the salt and sugar in 1.4litres/2½pints lukewarm water. Add the chicken, cover and transfer to the fridge. Leave to brine for at least 2 hours. To brine the chicken, dissolve the salt and sugar in 1.4litres/2½pints lukewarm water. Add the chicken, cover and transfer to the fridge. Leave to brine for at least 2 hours. To prepare the artichokes, cut off the stalk about 1cm/½in from the globe. Peel off the outer leaves, brushing the white heart with lemon juice as you go to prevent it going black. When you have reached the heart, cut off the top about a third of the way up from the base and discard the top two-thirds. Scrape the hairy choke from the centre of the artichoke using a spoon. To prepare the artichokes, cut off the stalk about 1cm/½in from the globe. Peel off the outer leaves, brushing the white heart with lemon juice as you go to prevent it going black. When you have reached the heart, cut off the top about a third of the way up from the base and discard the top two-thirds. Scrape the hairy choke from the centre of the artichoke using a spoon. Using a small knife, carve off the outer skin of the heart, applying lemon juice liberally as you go. Cut into about six slices and simmer in boiling water for 5 minutes, or until cooked through. Cover and set aside. Using a small knife, carve off the outer skin of the heart, applying lemon juice liberally as you go. Cut into about six slices and simmer in boiling water for 5 minutes, or until cooked through. Cover and set aside. Discard the brine and blot the chicken dry using kitchen paper. Place between two pieces of cling film and, using a rolling pin, beat the chicken breasts until they are all an even thickness. Season well with salt and pepper and coat in the flour. Discard the brine and blot the chicken dry using kitchen paper. Place between two pieces of cling film and, using a rolling pin, beat the chicken breasts until they are all an even thickness. Season well with salt and pepper and coat in the flour. In a lidded sauté pan, melt the butter and olive oil over a medium heat. Add the chicken and cook for 2 minutes on each side, or until golden-brown. Place the lid on and cook gently for ten minutes. Lift the chicken from the pan, wrap in aluminium foil and set aside to rest for 10 minutes. In a lidded sauté pan, melt the butter and olive oil over a medium heat. Add the chicken and cook for 2 minutes on each side, or until golden-brown. Place the lid on and cook gently for ten minutes. Lift the chicken from the pan, wrap in aluminium foil and set aside to rest for 10 minutes. To finish the artichokes, add the olive oil and butter to the sauté pan. Over a medium heat, gently cook the shallot until soft and translucent. Add the garlic and cook for a further minute. Stir the artichokes and mushrooms in and cook until they just start to colour. To finish the artichokes, add the olive oil and butter to the sauté pan. Over a medium heat, gently cook the shallot until soft and translucent. Add the garlic and cook for a further minute. Stir the artichokes and mushrooms in and cook until they just start to colour. Add the wine and any remaining lemon juice and cook until the volume of liquid has reduced by half. Remove from the heat and fold through the lemon zest and basil. To serve, place the veggies in the middle of four plates, top with a chicken breast and a drizzle of the resting juices. Add the wine and any remaining lemon juice and cook until the volume of liquid has reduced by half. Remove from the heat and fold through the lemon zest and basil. To serve, place the veggies in the middle of four plates, top with a chicken breast and a drizzle of the resting juices. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_breast_served_18110",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Very posh chicken breast fricassée with lemony artichokes and mushrooms recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Lemon and artichoke work perfectly in this luxury dish. Brining the chicken makes it rich and succulent. 180g/6oz sea salt180g/6oz caster sugar4 chicken breastsplain flour, for dusting25g/1oz butter1 tbsp olive oilsalt and freshly ground black pepper 180g/6oz sea salt 180g/6oz caster sugar 4 chicken breasts plain flour, for dusting 25g/1oz butter 1 tbsp olive oil salt and freshly ground black pepper 4 globe artichokes1 unwaxed lemon, zest and juice25g/1oz butter1 tbsp olive oil1 shallot, finely chopped2 garlic cloves, crushed200g/7oz mushrooms, sliced200ml/7fl oz dry white wine 1 bunch fresh basil, roughly chopped 4 globe artichokes 1 unwaxed lemon, zest and juice 25g/1oz butter 1 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, crushed 200g/7oz mushrooms, sliced 200ml/7fl oz dry white wine 1 bunch fresh basil, roughly chopped Method To brine the chicken, dissolve the salt and sugar in 1.4litres/2½pints lukewarm water. Add the chicken, cover and transfer to the fridge. Leave to brine for at least 2 hours. To prepare the artichokes, cut off the stalk about 1cm/½in from the globe. Peel off the outer leaves, brushing the white heart with lemon juice as you go to prevent it going black. When you have reached the heart, cut off the top about a third of the way up from the base and discard the top two-thirds. Scrape the hairy choke from the centre of the artichoke using a spoon.Using a small knife, carve off the outer skin of the heart, applying lemon juice liberally as you go. Cut into about six slices and simmer in boiling water for 5 minutes, or until cooked through. Cover and set aside. Discard the brine and blot the chicken dry using kitchen paper. Place between two pieces of cling film and, using a rolling pin, beat the chicken breasts until they are all an even thickness. Season well with salt and pepper and coat in the flour. In a lidded sauté pan, melt the butter and olive oil over a medium heat. Add the chicken and cook for 2 minutes on each side, or until golden-brown. Place the lid on and cook gently for ten minutes. Lift the chicken from the pan, wrap in aluminium foil and set aside to rest for 10 minutes. To finish the artichokes, add the olive oil and butter to the sauté pan. Over a medium heat, gently cook the shallot until soft and translucent. Add the garlic and cook for a further minute. Stir the artichokes and mushrooms in and cook until they just start to colour. Add the wine and any remaining lemon juice and cook until the volume of liquid has reduced by half. Remove from the heat and fold through the lemon zest and basil. To serve, place the veggies in the middle of four plates, top with a chicken breast and a drizzle of the resting juices. To brine the chicken, dissolve the salt and sugar in 1.4litres/2½pints lukewarm water. Add the chicken, cover and transfer to the fridge. Leave to brine for at least 2 hours. To brine the chicken, dissolve the salt and sugar in 1.4litres/2½pints lukewarm water. Add the chicken, cover and transfer to the fridge. Leave to brine for at least 2 hours. To prepare the artichokes, cut off the stalk about 1cm/½in from the globe. Peel off the outer leaves, brushing the white heart with lemon juice as you go to prevent it going black. When you have reached the heart, cut off the top about a third of the way up from the base and discard the top two-thirds. Scrape the hairy choke from the centre of the artichoke using a spoon. To prepare the artichokes, cut off the stalk about 1cm/½in from the globe. Peel off the outer leaves, brushing the white heart with lemon juice as you go to prevent it going black. When you have reached the heart, cut off the top about a third of the way up from the base and discard the top two-thirds. Scrape the hairy choke from the centre of the artichoke using a spoon. Using a small knife, carve off the outer skin of the heart, applying lemon juice liberally as you go. Cut into about six slices and simmer in boiling water for 5 minutes, or until cooked through. Cover and set aside. Using a small knife, carve off the outer skin of the heart, applying lemon juice liberally as you go. Cut into about six slices and simmer in boiling water for 5 minutes, or until cooked through. Cover and set aside. Discard the brine and blot the chicken dry using kitchen paper. Place between two pieces of cling film and, using a rolling pin, beat the chicken breasts until they are all an even thickness. Season well with salt and pepper and coat in the flour. Discard the brine and blot the chicken dry using kitchen paper. Place between two pieces of cling film and, using a rolling pin, beat the chicken breasts until they are all an even thickness. Season well with salt and pepper and coat in the flour. In a lidded sauté pan, melt the butter and olive oil over a medium heat. Add the chicken and cook for 2 minutes on each side, or until golden-brown. Place the lid on and cook gently for ten minutes. Lift the chicken from the pan, wrap in aluminium foil and set aside to rest for 10 minutes. In a lidded sauté pan, melt the butter and olive oil over a medium heat. Add the chicken and cook for 2 minutes on each side, or until golden-brown. Place the lid on and cook gently for ten minutes. Lift the chicken from the pan, wrap in aluminium foil and set aside to rest for 10 minutes. To finish the artichokes, add the olive oil and butter to the sauté pan. Over a medium heat, gently cook the shallot until soft and translucent. Add the garlic and cook for a further minute. Stir the artichokes and mushrooms in and cook until they just start to colour. To finish the artichokes, add the olive oil and butter to the sauté pan. Over a medium heat, gently cook the shallot until soft and translucent. Add the garlic and cook for a further minute. Stir the artichokes and mushrooms in and cook until they just start to colour. Add the wine and any remaining lemon juice and cook until the volume of liquid has reduced by half. Remove from the heat and fold through the lemon zest and basil. To serve, place the veggies in the middle of four plates, top with a chicken breast and a drizzle of the resting juices. Add the wine and any remaining lemon juice and cook until the volume of liquid has reduced by half. Remove from the heat and fold through the lemon zest and basil. To serve, place the veggies in the middle of four plates, top with a chicken breast and a drizzle of the resting juices."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf10eb3bdbfd0cc003eb"
} | a94f7ba75354bb5e25b22c9415332af25a3fbbfa21acef0c8023404f47cb1242 | Pan fried pollock recipe
For the pommes purées, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat until the water is just simmering and cook for 25-30 minutes, or until the potatoes are soft.Drain well in a colander, setting the drained potatoes aside for 2-3 minutes to drive off the excess steam.Mash the potatoes until smooth using a potato ricer or masher. Return the potato purée to a saucepan, add the milk and beat well until combined.Beat in the butter until the mixture is fluffy and forms firm peaks, then season, to taste, with salt and freshly ground white pepper. Keep warm.Meanwhile, for the pollock, preheat the oven to its highest setting. Scatter the bread cubes onto a large baking tray and dry roast in the oven for 3-4 minutes, or until crisp and golden-brown. Remove the croûtons from the oven and set aside.Reduce the oven temperature to 200C/400F/Gas 6.Pat the pollock fillets dry using kitchen paper, then season all over, to taste, with the salt and freshly ground white pepper.Heat the butter in a frying pan over a medium heat. When the butter is foaming and starting to brown, add the pollock fillets, skin-sides facing upwards, and fry for 4-5 minutes, or until two thirds of each fish fillet has turned opaque.Using a fish slice, carefully turn each pollock fillet over and continue to cook for a further 2-3 minutes.Transfer the fish fillets to a cold ovenproof frying pan and roast in the oven for 3-4 minutes, or until just cooked through, then set the fish fillets aside on a warm plate to rest. Return the frying pan used to cook the pollock to a high heat. Add the brown chicken stock and water and bring to the boil.Add the capers, chopped lemon segments, shallots, caper berries and two-thirds of each of the herbs. Stir well and continue to cook for 1-2 minutes, or until warmed through. Season, to taste, with salt and freshly ground white pepper. To serve, spoon the pommes purées into the centre of each of 4 serving plates. Place one pollock fillet on top of each portion. Spoon over the caper and lemon sauce, then sprinkle over the croûtons and the remaining herbs. For the pommes purées, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat until the water is just simmering and cook for 25-30 minutes, or until the potatoes are soft. For the pommes purées, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat until the water is just simmering and cook for 25-30 minutes, or until the potatoes are soft. Drain well in a colander, setting the drained potatoes aside for 2-3 minutes to drive off the excess steam. Drain well in a colander, setting the drained potatoes aside for 2-3 minutes to drive off the excess steam. Mash the potatoes until smooth using a potato ricer or masher. Return the potato purée to a saucepan, add the milk and beat well until combined. Mash the potatoes until smooth using a potato ricer or masher. Return the potato purée to a saucepan, add the milk and beat well until combined. Beat in the butter until the mixture is fluffy and forms firm peaks, then season, to taste, with salt and freshly ground white pepper. Keep warm. Beat in the butter until the mixture is fluffy and forms firm peaks, then season, to taste, with salt and freshly ground white pepper. Keep warm. Meanwhile, for the pollock, preheat the oven to its highest setting. Meanwhile, for the pollock, preheat the oven to its highest setting. Scatter the bread cubes onto a large baking tray and dry roast in the oven for 3-4 minutes, or until crisp and golden-brown. Remove the croûtons from the oven and set aside. Scatter the bread cubes onto a large baking tray and dry roast in the oven for 3-4 minutes, or until crisp and golden-brown. Remove the croûtons from the oven and set aside. Reduce the oven temperature to 200C/400F/Gas 6. Reduce the oven temperature to 200C/400F/Gas 6. Pat the pollock fillets dry using kitchen paper, then season all over, to taste, with the salt and freshly ground white pepper. Pat the pollock fillets dry using kitchen paper, then season all over, to taste, with the salt and freshly ground white pepper. Heat the butter in a frying pan over a medium heat. When the butter is foaming and starting to brown, add the pollock fillets, skin-sides facing upwards, and fry for 4-5 minutes, or until two thirds of each fish fillet has turned opaque. Heat the butter in a frying pan over a medium heat. When the butter is foaming and starting to brown, add the pollock fillets, skin-sides facing upwards, and fry for 4-5 minutes, or until two thirds of each fish fillet has turned opaque. Using a fish slice, carefully turn each pollock fillet over and continue to cook for a further 2-3 minutes. Using a fish slice, carefully turn each pollock fillet over and continue to cook for a further 2-3 minutes. Transfer the fish fillets to a cold ovenproof frying pan and roast in the oven for 3-4 minutes, or until just cooked through, then set the fish fillets aside on a warm plate to rest. Transfer the fish fillets to a cold ovenproof frying pan and roast in the oven for 3-4 minutes, or until just cooked through, then set the fish fillets aside on a warm plate to rest. Return the frying pan used to cook the pollock to a high heat. Add the brown chicken stock and water and bring to the boil. Return the frying pan used to cook the pollock to a high heat. Add the brown chicken stock and water and bring to the boil. Add the capers, chopped lemon segments, shallots, caper berries and two-thirds of each of the herbs. Stir well and continue to cook for 1-2 minutes, or until warmed through. Season, to taste, with salt and freshly ground white pepper. Add the capers, chopped lemon segments, shallots, caper berries and two-thirds of each of the herbs. Stir well and continue to cook for 1-2 minutes, or until warmed through. Season, to taste, with salt and freshly ground white pepper. To serve, spoon the pommes purées into the centre of each of 4 serving plates. Place one pollock fillet on top of each portion. Spoon over the caper and lemon sauce, then sprinkle over the croûtons and the remaining herbs. To serve, spoon the pommes purées into the centre of each of 4 serving plates. Place one pollock fillet on top of each portion. Spoon over the caper and lemon sauce, then sprinkle over the croûtons and the remaining herbs. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pollockfilletgrenobl_93678",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan fried pollock recipe",
"content": "For the pommes purées, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat until the water is just simmering and cook for 25-30 minutes, or until the potatoes are soft.Drain well in a colander, setting the drained potatoes aside for 2-3 minutes to drive off the excess steam.Mash the potatoes until smooth using a potato ricer or masher. Return the potato purée to a saucepan, add the milk and beat well until combined.Beat in the butter until the mixture is fluffy and forms firm peaks, then season, to taste, with salt and freshly ground white pepper. Keep warm.Meanwhile, for the pollock, preheat the oven to its highest setting. Scatter the bread cubes onto a large baking tray and dry roast in the oven for 3-4 minutes, or until crisp and golden-brown. Remove the croûtons from the oven and set aside.Reduce the oven temperature to 200C/400F/Gas 6.Pat the pollock fillets dry using kitchen paper, then season all over, to taste, with the salt and freshly ground white pepper.Heat the butter in a frying pan over a medium heat. When the butter is foaming and starting to brown, add the pollock fillets, skin-sides facing upwards, and fry for 4-5 minutes, or until two thirds of each fish fillet has turned opaque.Using a fish slice, carefully turn each pollock fillet over and continue to cook for a further 2-3 minutes.Transfer the fish fillets to a cold ovenproof frying pan and roast in the oven for 3-4 minutes, or until just cooked through, then set the fish fillets aside on a warm plate to rest. Return the frying pan used to cook the pollock to a high heat. Add the brown chicken stock and water and bring to the boil.Add the capers, chopped lemon segments, shallots, caper berries and two-thirds of each of the herbs. Stir well and continue to cook for 1-2 minutes, or until warmed through. Season, to taste, with salt and freshly ground white pepper. To serve, spoon the pommes purées into the centre of each of 4 serving plates. Place one pollock fillet on top of each portion. Spoon over the caper and lemon sauce, then sprinkle over the croûtons and the remaining herbs. For the pommes purées, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat until the water is just simmering and cook for 25-30 minutes, or until the potatoes are soft. For the pommes purées, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat until the water is just simmering and cook for 25-30 minutes, or until the potatoes are soft. Drain well in a colander, setting the drained potatoes aside for 2-3 minutes to drive off the excess steam. Drain well in a colander, setting the drained potatoes aside for 2-3 minutes to drive off the excess steam. Mash the potatoes until smooth using a potato ricer or masher. Return the potato purée to a saucepan, add the milk and beat well until combined. Mash the potatoes until smooth using a potato ricer or masher. Return the potato purée to a saucepan, add the milk and beat well until combined. Beat in the butter until the mixture is fluffy and forms firm peaks, then season, to taste, with salt and freshly ground white pepper. Keep warm. Beat in the butter until the mixture is fluffy and forms firm peaks, then season, to taste, with salt and freshly ground white pepper. Keep warm. Meanwhile, for the pollock, preheat the oven to its highest setting. Meanwhile, for the pollock, preheat the oven to its highest setting. Scatter the bread cubes onto a large baking tray and dry roast in the oven for 3-4 minutes, or until crisp and golden-brown. Remove the croûtons from the oven and set aside. Scatter the bread cubes onto a large baking tray and dry roast in the oven for 3-4 minutes, or until crisp and golden-brown. Remove the croûtons from the oven and set aside. Reduce the oven temperature to 200C/400F/Gas 6. Reduce the oven temperature to 200C/400F/Gas 6. Pat the pollock fillets dry using kitchen paper, then season all over, to taste, with the salt and freshly ground white pepper. Pat the pollock fillets dry using kitchen paper, then season all over, to taste, with the salt and freshly ground white pepper. Heat the butter in a frying pan over a medium heat. When the butter is foaming and starting to brown, add the pollock fillets, skin-sides facing upwards, and fry for 4-5 minutes, or until two thirds of each fish fillet has turned opaque. Heat the butter in a frying pan over a medium heat. When the butter is foaming and starting to brown, add the pollock fillets, skin-sides facing upwards, and fry for 4-5 minutes, or until two thirds of each fish fillet has turned opaque. Using a fish slice, carefully turn each pollock fillet over and continue to cook for a further 2-3 minutes. Using a fish slice, carefully turn each pollock fillet over and continue to cook for a further 2-3 minutes. Transfer the fish fillets to a cold ovenproof frying pan and roast in the oven for 3-4 minutes, or until just cooked through, then set the fish fillets aside on a warm plate to rest. Transfer the fish fillets to a cold ovenproof frying pan and roast in the oven for 3-4 minutes, or until just cooked through, then set the fish fillets aside on a warm plate to rest. Return the frying pan used to cook the pollock to a high heat. Add the brown chicken stock and water and bring to the boil. Return the frying pan used to cook the pollock to a high heat. Add the brown chicken stock and water and bring to the boil. Add the capers, chopped lemon segments, shallots, caper berries and two-thirds of each of the herbs. Stir well and continue to cook for 1-2 minutes, or until warmed through. Season, to taste, with salt and freshly ground white pepper. Add the capers, chopped lemon segments, shallots, caper berries and two-thirds of each of the herbs. Stir well and continue to cook for 1-2 minutes, or until warmed through. Season, to taste, with salt and freshly ground white pepper. To serve, spoon the pommes purées into the centre of each of 4 serving plates. Place one pollock fillet on top of each portion. Spoon over the caper and lemon sauce, then sprinkle over the croûtons and the remaining herbs. To serve, spoon the pommes purées into the centre of each of 4 serving plates. Place one pollock fillet on top of each portion. Spoon over the caper and lemon sauce, then sprinkle over the croûtons and the remaining herbs."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf10eb3bdbfd0cc003ec"
} | a834f96d207622d42b494d7e48778cf38c23d2bca6bd18b68bfef18834e25d96 | Sweet and sour fish with Sicilian orange salad recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_fish_with_73513_16x9.jpg Matt Tebbutt tops sea bass with a sweet raisin, crunchy pine nut and intense moscatel vinegar dressing. Serve with a fresh citrus salad. 60ml/4 tbsp olive oil2 onions, thinly sliced3 garlic cloves, thinly sliced1 tsp caster sugar125ml/4fl oz moscatel vinegar50g/1¾oz raisins, soaked in warm water2 x 200g/7oz sea bass fillets, pin-boned and skin scored50g/1¾oz pine nuts, toasted handful fresh flatleaf parsley, leaves only 60ml/4 tbsp olive oil 2 onions, thinly sliced 3 garlic cloves, thinly sliced 1 tsp caster sugar 125ml/4fl oz moscatel vinegar 50g/1¾oz raisins, soaked in warm water 2 x 200g/7oz sea bass fillets, pin-boned and skin scored 50g/1¾oz pine nuts, toasted handful fresh flatleaf parsley, leaves only 3 oranges, peeled and segmented, 1 peel retained to blanch1 fennel bulb, thinly sliced 2 tbsp olive oil handful fresh flatleaf parsley, leaves onlysmall bunch fresh mint, leaves onlypinch dried oregano (preferably Sicilian)1 tbsp pink peppercorns 3 tbsp baby capers8 large caper berries on stalks4 whole anchovies packed in salt, roughly choppedsalt and freshly ground black pepper 3 oranges, peeled and segmented, 1 peel retained to blanch 1 fennel bulb, thinly sliced 2 tbsp olive oil handful fresh flatleaf parsley, leaves only small bunch fresh mint, leaves only pinch dried oregano (preferably Sicilian) 1 tbsp pink peppercorns 3 tbsp baby capers 8 large caper berries on stalks 4 whole anchovies packed in salt, roughly chopped salt and freshly ground black pepper Method Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and cook the onions and garlic gently for 10 minutes. Do not colour. Add the sugar, vinegar, raisins and 50ml/2fl oz water.Heat the remaining olive oil in a clean frying pan over a medium-high heat and fry the fish skin-side down for 2–3 minutes. Add the parsley and pine nuts to the onions and garlic, then add the fish skin-side up and cook over a medium heat for a further 2 minutes or until cooked through. Meanwhile, to make the salad, start by blanching the zest of 1 orange in boiling water for 5 minutes. Remove from the heat and once cool, julienne. Transfer the peel to a large bowl with the remaining salad ingredients, then toss well. Taste and season with salt and pepper.Serve the sea bass fillets with the sauce and salad on the side. Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and cook the onions and garlic gently for 10 minutes. Do not colour. Add the sugar, vinegar, raisins and 50ml/2fl oz water. Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and cook the onions and garlic gently for 10 minutes. Do not colour. Add the sugar, vinegar, raisins and 50ml/2fl oz water. Heat the remaining olive oil in a clean frying pan over a medium-high heat and fry the fish skin-side down for 2–3 minutes. Heat the remaining olive oil in a clean frying pan over a medium-high heat and fry the fish skin-side down for 2–3 minutes. Add the parsley and pine nuts to the onions and garlic, then add the fish skin-side up and cook over a medium heat for a further 2 minutes or until cooked through. Add the parsley and pine nuts to the onions and garlic, then add the fish skin-side up and cook over a medium heat for a further 2 minutes or until cooked through. Meanwhile, to make the salad, start by blanching the zest of 1 orange in boiling water for 5 minutes. Remove from the heat and once cool, julienne. Meanwhile, to make the salad, start by blanching the zest of 1 orange in boiling water for 5 minutes. Remove from the heat and once cool, julienne. Transfer the peel to a large bowl with the remaining salad ingredients, then toss well. Taste and season with salt and pepper. Transfer the peel to a large bowl with the remaining salad ingredients, then toss well. Taste and season with salt and pepper. Serve the sea bass fillets with the sauce and salad on the side. Serve the sea bass fillets with the sauce and salad on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sweet_and_sour_fish_with_73513",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sweet and sour fish with Sicilian orange salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_fish_with_73513_16x9.jpg Matt Tebbutt tops sea bass with a sweet raisin, crunchy pine nut and intense moscatel vinegar dressing. Serve with a fresh citrus salad. 60ml/4 tbsp olive oil2 onions, thinly sliced3 garlic cloves, thinly sliced1 tsp caster sugar125ml/4fl oz moscatel vinegar50g/1¾oz raisins, soaked in warm water2 x 200g/7oz sea bass fillets, pin-boned and skin scored50g/1¾oz pine nuts, toasted handful fresh flatleaf parsley, leaves only 60ml/4 tbsp olive oil 2 onions, thinly sliced 3 garlic cloves, thinly sliced 1 tsp caster sugar 125ml/4fl oz moscatel vinegar 50g/1¾oz raisins, soaked in warm water 2 x 200g/7oz sea bass fillets, pin-boned and skin scored 50g/1¾oz pine nuts, toasted handful fresh flatleaf parsley, leaves only 3 oranges, peeled and segmented, 1 peel retained to blanch1 fennel bulb, thinly sliced 2 tbsp olive oil handful fresh flatleaf parsley, leaves onlysmall bunch fresh mint, leaves onlypinch dried oregano (preferably Sicilian)1 tbsp pink peppercorns 3 tbsp baby capers8 large caper berries on stalks4 whole anchovies packed in salt, roughly choppedsalt and freshly ground black pepper 3 oranges, peeled and segmented, 1 peel retained to blanch 1 fennel bulb, thinly sliced 2 tbsp olive oil handful fresh flatleaf parsley, leaves only small bunch fresh mint, leaves only pinch dried oregano (preferably Sicilian) 1 tbsp pink peppercorns 3 tbsp baby capers 8 large caper berries on stalks 4 whole anchovies packed in salt, roughly chopped salt and freshly ground black pepper Method Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and cook the onions and garlic gently for 10 minutes. Do not colour. Add the sugar, vinegar, raisins and 50ml/2fl oz water.Heat the remaining olive oil in a clean frying pan over a medium-high heat and fry the fish skin-side down for 2–3 minutes. Add the parsley and pine nuts to the onions and garlic, then add the fish skin-side up and cook over a medium heat for a further 2 minutes or until cooked through. Meanwhile, to make the salad, start by blanching the zest of 1 orange in boiling water for 5 minutes. Remove from the heat and once cool, julienne. Transfer the peel to a large bowl with the remaining salad ingredients, then toss well. Taste and season with salt and pepper.Serve the sea bass fillets with the sauce and salad on the side. Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and cook the onions and garlic gently for 10 minutes. Do not colour. Add the sugar, vinegar, raisins and 50ml/2fl oz water. Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and cook the onions and garlic gently for 10 minutes. Do not colour. Add the sugar, vinegar, raisins and 50ml/2fl oz water. Heat the remaining olive oil in a clean frying pan over a medium-high heat and fry the fish skin-side down for 2–3 minutes. Heat the remaining olive oil in a clean frying pan over a medium-high heat and fry the fish skin-side down for 2–3 minutes. Add the parsley and pine nuts to the onions and garlic, then add the fish skin-side up and cook over a medium heat for a further 2 minutes or until cooked through. Add the parsley and pine nuts to the onions and garlic, then add the fish skin-side up and cook over a medium heat for a further 2 minutes or until cooked through. Meanwhile, to make the salad, start by blanching the zest of 1 orange in boiling water for 5 minutes. Remove from the heat and once cool, julienne. Meanwhile, to make the salad, start by blanching the zest of 1 orange in boiling water for 5 minutes. Remove from the heat and once cool, julienne. Transfer the peel to a large bowl with the remaining salad ingredients, then toss well. Taste and season with salt and pepper. Transfer the peel to a large bowl with the remaining salad ingredients, then toss well. Taste and season with salt and pepper. Serve the sea bass fillets with the sauce and salad on the side. Serve the sea bass fillets with the sauce and salad on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf11eb3bdbfd0cc003ed"
} | 42c0c907abcd5c908e646a96b28f84520b8d0860b0029e25922274635ef530c0 | Mary Berry's chocolate orange roulade recipe
An average of 5.0 out of 5 stars from 1 rating Mary Berry fills her simple chocolate roulade with orange flavoured cream and tops it with slices of orange that have been soaked in orange liqueur. For this recipe you will need a 33x23cm/13x9in Swiss roll tin. 175g/6oz dark chocolate, broken into pieces175g/6oz caster sugar6 free-range eggs, separated2 level tbsp cocoa, sieved 175g/6oz dark chocolate, broken into pieces 175g/6oz caster sugar 6 free-range eggs, separated 2 level tbsp cocoa, sieved 300ml/10fl oz double cream2 oranges, finely grated zest only 300ml/10fl oz double cream 2 oranges, finely grated zest only orange segments or slices, steeped in Grand Marniericing sugar, for dusting orange segments or slices, steeped in Grand Marnier icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4 and lightly grease and line a Swiss roll tin with non-stick baking paper, taking care to push it into the corners. Gently melt the chocolate slowly in a heatproof bowl set over a pan of gently simmering (do not alllow the water to touch the bowl). Once melted, set aside to cool slightly.Place the sugar and egg yolks in a separate bowl and whisk until light and creamy (an electric hand whisk on a high speed is the easiest way to do this). Add the cooled chocolate and stir until well combined.Whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and then fold in the remaining egg whites.Fold in the cocoa powder then pour into the prepared tin and gently level the surface.Bake in the preheated oven for about 20 minutes or until firm to the touch. Remove the roulade from the oven, leave in the tin and place a cooling rack over the top of the cake, being careful not to touch the cake. Place a clean, damp tea towel on top of the rack, and leave for several hours or overnight in a cool place (if the tea towel dries out, re-dampen it). Don't worry if the cake sinks slightly. Whip the cream until it just holds its shape when the whisk is removed, then stir in the orange zest.Dust a large piece of baking paper with icing sugar. Turn the roulade out onto the paper and peel off the lining paper. Trim the two long edges for a smarter finish (it also gives you a chance to taste the trimmings!). Spread with the whipped cream and roll up: starting with one of the short edges, roll tightly to start with and use the paper to help. Don't worry if it cracks – that is quite normal and part of its charm!If using, soak the orange slices or segments in Grand Marnier, then remove any excess liquid and use them to decorate the roulade. Preheat the oven to 180C/350F/Gas 4 and lightly grease and line a Swiss roll tin with non-stick baking paper, taking care to push it into the corners. Preheat the oven to 180C/350F/Gas 4 and lightly grease and line a Swiss roll tin with non-stick baking paper, taking care to push it into the corners. Gently melt the chocolate slowly in a heatproof bowl set over a pan of gently simmering (do not alllow the water to touch the bowl). Once melted, set aside to cool slightly. Gently melt the chocolate slowly in a heatproof bowl set over a pan of gently simmering (do not alllow the water to touch the bowl). Once melted, set aside to cool slightly. Place the sugar and egg yolks in a separate bowl and whisk until light and creamy (an electric hand whisk on a high speed is the easiest way to do this). Add the cooled chocolate and stir until well combined. Place the sugar and egg yolks in a separate bowl and whisk until light and creamy (an electric hand whisk on a high speed is the easiest way to do this). Add the cooled chocolate and stir until well combined. Whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and then fold in the remaining egg whites. Whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and then fold in the remaining egg whites. Fold in the cocoa powder then pour into the prepared tin and gently level the surface. Fold in the cocoa powder then pour into the prepared tin and gently level the surface. Bake in the preheated oven for about 20 minutes or until firm to the touch. Remove the roulade from the oven, leave in the tin and place a cooling rack over the top of the cake, being careful not to touch the cake. Place a clean, damp tea towel on top of the rack, and leave for several hours or overnight in a cool place (if the tea towel dries out, re-dampen it). Don't worry if the cake sinks slightly. Bake in the preheated oven for about 20 minutes or until firm to the touch. Remove the roulade from the oven, leave in the tin and place a cooling rack over the top of the cake, being careful not to touch the cake. Place a clean, damp tea towel on top of the rack, and leave for several hours or overnight in a cool place (if the tea towel dries out, re-dampen it). Don't worry if the cake sinks slightly. Whip the cream until it just holds its shape when the whisk is removed, then stir in the orange zest. Whip the cream until it just holds its shape when the whisk is removed, then stir in the orange zest. Dust a large piece of baking paper with icing sugar. Turn the roulade out onto the paper and peel off the lining paper. Trim the two long edges for a smarter finish (it also gives you a chance to taste the trimmings!). Spread with the whipped cream and roll up: starting with one of the short edges, roll tightly to start with and use the paper to help. Don't worry if it cracks – that is quite normal and part of its charm! Dust a large piece of baking paper with icing sugar. Turn the roulade out onto the paper and peel off the lining paper. Trim the two long edges for a smarter finish (it also gives you a chance to taste the trimmings!). Spread with the whipped cream and roll up: starting with one of the short edges, roll tightly to start with and use the paper to help. Don't worry if it cracks – that is quite normal and part of its charm! If using, soak the orange slices or segments in Grand Marnier, then remove any excess liquid and use them to decorate the roulade. If using, soak the orange slices or segments in Grand Marnier, then remove any excess liquid and use them to decorate the roulade. Recipe tips If it's important this recipe is gluten-free, take care to check the labels on your icing sugar, chocolate and cocoa powder – most brands available in the UK are gluten-free but some add bulking agents which contain gluten. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/theultimatechocolate_73731",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary Berry's chocolate orange roulade recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Mary Berry fills her simple chocolate roulade with orange flavoured cream and tops it with slices of orange that have been soaked in orange liqueur. For this recipe you will need a 33x23cm/13x9in Swiss roll tin. 175g/6oz dark chocolate, broken into pieces175g/6oz caster sugar6 free-range eggs, separated2 level tbsp cocoa, sieved 175g/6oz dark chocolate, broken into pieces 175g/6oz caster sugar 6 free-range eggs, separated 2 level tbsp cocoa, sieved 300ml/10fl oz double cream2 oranges, finely grated zest only 300ml/10fl oz double cream 2 oranges, finely grated zest only orange segments or slices, steeped in Grand Marniericing sugar, for dusting orange segments or slices, steeped in Grand Marnier icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4 and lightly grease and line a Swiss roll tin with non-stick baking paper, taking care to push it into the corners. Gently melt the chocolate slowly in a heatproof bowl set over a pan of gently simmering (do not alllow the water to touch the bowl). Once melted, set aside to cool slightly.Place the sugar and egg yolks in a separate bowl and whisk until light and creamy (an electric hand whisk on a high speed is the easiest way to do this). Add the cooled chocolate and stir until well combined.Whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and then fold in the remaining egg whites.Fold in the cocoa powder then pour into the prepared tin and gently level the surface.Bake in the preheated oven for about 20 minutes or until firm to the touch. Remove the roulade from the oven, leave in the tin and place a cooling rack over the top of the cake, being careful not to touch the cake. Place a clean, damp tea towel on top of the rack, and leave for several hours or overnight in a cool place (if the tea towel dries out, re-dampen it). Don't worry if the cake sinks slightly. Whip the cream until it just holds its shape when the whisk is removed, then stir in the orange zest.Dust a large piece of baking paper with icing sugar. Turn the roulade out onto the paper and peel off the lining paper. Trim the two long edges for a smarter finish (it also gives you a chance to taste the trimmings!). Spread with the whipped cream and roll up: starting with one of the short edges, roll tightly to start with and use the paper to help. Don't worry if it cracks – that is quite normal and part of its charm!If using, soak the orange slices or segments in Grand Marnier, then remove any excess liquid and use them to decorate the roulade. Preheat the oven to 180C/350F/Gas 4 and lightly grease and line a Swiss roll tin with non-stick baking paper, taking care to push it into the corners. Preheat the oven to 180C/350F/Gas 4 and lightly grease and line a Swiss roll tin with non-stick baking paper, taking care to push it into the corners. Gently melt the chocolate slowly in a heatproof bowl set over a pan of gently simmering (do not alllow the water to touch the bowl). Once melted, set aside to cool slightly. Gently melt the chocolate slowly in a heatproof bowl set over a pan of gently simmering (do not alllow the water to touch the bowl). Once melted, set aside to cool slightly. Place the sugar and egg yolks in a separate bowl and whisk until light and creamy (an electric hand whisk on a high speed is the easiest way to do this). Add the cooled chocolate and stir until well combined. Place the sugar and egg yolks in a separate bowl and whisk until light and creamy (an electric hand whisk on a high speed is the easiest way to do this). Add the cooled chocolate and stir until well combined. Whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and then fold in the remaining egg whites. Whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Stir a large spoonful of the egg whites into the chocolate mixture, mix gently and then fold in the remaining egg whites. Fold in the cocoa powder then pour into the prepared tin and gently level the surface. Fold in the cocoa powder then pour into the prepared tin and gently level the surface. Bake in the preheated oven for about 20 minutes or until firm to the touch. Remove the roulade from the oven, leave in the tin and place a cooling rack over the top of the cake, being careful not to touch the cake. Place a clean, damp tea towel on top of the rack, and leave for several hours or overnight in a cool place (if the tea towel dries out, re-dampen it). Don't worry if the cake sinks slightly. Bake in the preheated oven for about 20 minutes or until firm to the touch. Remove the roulade from the oven, leave in the tin and place a cooling rack over the top of the cake, being careful not to touch the cake. Place a clean, damp tea towel on top of the rack, and leave for several hours or overnight in a cool place (if the tea towel dries out, re-dampen it). Don't worry if the cake sinks slightly. Whip the cream until it just holds its shape when the whisk is removed, then stir in the orange zest. Whip the cream until it just holds its shape when the whisk is removed, then stir in the orange zest. Dust a large piece of baking paper with icing sugar. Turn the roulade out onto the paper and peel off the lining paper. Trim the two long edges for a smarter finish (it also gives you a chance to taste the trimmings!). Spread with the whipped cream and roll up: starting with one of the short edges, roll tightly to start with and use the paper to help. Don't worry if it cracks – that is quite normal and part of its charm! Dust a large piece of baking paper with icing sugar. Turn the roulade out onto the paper and peel off the lining paper. Trim the two long edges for a smarter finish (it also gives you a chance to taste the trimmings!). Spread with the whipped cream and roll up: starting with one of the short edges, roll tightly to start with and use the paper to help. Don't worry if it cracks – that is quite normal and part of its charm! If using, soak the orange slices or segments in Grand Marnier, then remove any excess liquid and use them to decorate the roulade. If using, soak the orange slices or segments in Grand Marnier, then remove any excess liquid and use them to decorate the roulade. Recipe tips If it's important this recipe is gluten-free, take care to check the labels on your icing sugar, chocolate and cocoa powder – most brands available in the UK are gluten-free but some add bulking agents which contain gluten."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf11eb3bdbfd0cc003ee"
} | d81598767c6fae296068e76d5b2be27a5cadd6b0ae9bc6dabef94d4503f2bab6 | Crêpes recipe
An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crepes_with_orange_97791_16x9.jpg If you want to make perfect crêpes there's no one better than revered French chef Michel Roux to show you how. If serving them as a dessert, you can add a little fragrant orange blossom water to the batter and serve with the buttery citrus sauce. 125g/4½oz plain flour15g/½oz caster sugarpinch salt2 medium free-range eggs325ml/11½fl oz milk50ml/1¾fl oz double creamfew drops orange flower water (optional)20g/¾oz clarified butter 125g/4½oz plain flour 15g/½oz caster sugar pinch salt 2 medium free-range eggs 325ml/11½fl oz milk 50ml/1¾fl oz double cream few drops orange flower water (optional) 20g/¾oz clarified butter 10 oranges, 6 juiced, 4 segmented100g/3½oz icing sugar125g/4½oz butter, diced, softened4 sprigs fresh mint 10 oranges, 6 juiced, 4 segmented 100g/3½oz icing sugar 125g/4½oz butter, diced, softened 4 sprigs fresh mint Method For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form a smooth batter.Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour.Just before cooking, stir in the orange flower water, if using.Brush a small 18–20cm/7–8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side.Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up. For the orange butter sauce (if using), strain the orange juice through a sieve into a saucepan and add the icing sugar. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.Turn off the heat and whisk in the butter, a little at a time.To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint. For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form a smooth batter. For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form a smooth batter. Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour. Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour. Just before cooking, stir in the orange flower water, if using. Just before cooking, stir in the orange flower water, if using. Brush a small 18–20cm/7–8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side. Brush a small 18–20cm/7–8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side. Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up. Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up. For the orange butter sauce (if using), strain the orange juice through a sieve into a saucepan and add the icing sugar. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half. For the orange butter sauce (if using), strain the orange juice through a sieve into a saucepan and add the icing sugar. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half. Turn off the heat and whisk in the butter, a little at a time. Turn off the heat and whisk in the butter, a little at a time. To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint. To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint. Recipe tips Resting the batter is imporant if you want the lightest, melt-in-the mouth crêpes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crepes_with_orange_97791",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crêpes recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crepes_with_orange_97791_16x9.jpg If you want to make perfect crêpes there's no one better than revered French chef Michel Roux to show you how. If serving them as a dessert, you can add a little fragrant orange blossom water to the batter and serve with the buttery citrus sauce. 125g/4½oz plain flour15g/½oz caster sugarpinch salt2 medium free-range eggs325ml/11½fl oz milk50ml/1¾fl oz double creamfew drops orange flower water (optional)20g/¾oz clarified butter 125g/4½oz plain flour 15g/½oz caster sugar pinch salt 2 medium free-range eggs 325ml/11½fl oz milk 50ml/1¾fl oz double cream few drops orange flower water (optional) 20g/¾oz clarified butter 10 oranges, 6 juiced, 4 segmented100g/3½oz icing sugar125g/4½oz butter, diced, softened4 sprigs fresh mint 10 oranges, 6 juiced, 4 segmented 100g/3½oz icing sugar 125g/4½oz butter, diced, softened 4 sprigs fresh mint Method For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form a smooth batter.Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour.Just before cooking, stir in the orange flower water, if using.Brush a small 18–20cm/7–8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side.Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up. For the orange butter sauce (if using), strain the orange juice through a sieve into a saucepan and add the icing sugar. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.Turn off the heat and whisk in the butter, a little at a time.To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint. For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form a smooth batter. For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to form a smooth batter. Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour. Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour. Just before cooking, stir in the orange flower water, if using. Just before cooking, stir in the orange flower water, if using. Brush a small 18–20cm/7–8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side. Brush a small 18–20cm/7–8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute on each side. Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up. Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up. For the orange butter sauce (if using), strain the orange juice through a sieve into a saucepan and add the icing sugar. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half. For the orange butter sauce (if using), strain the orange juice through a sieve into a saucepan and add the icing sugar. Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half. Turn off the heat and whisk in the butter, a little at a time. Turn off the heat and whisk in the butter, a little at a time. To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint. To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint. Recipe tips Resting the batter is imporant if you want the lightest, melt-in-the mouth crêpes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf11eb3bdbfd0cc003ef"
} | 5547327a67a12a972187e954ee3a5676568d5237ab04871b75f75fae77ea48bb | Smoked trout, orange and pine nut salad recipe
An average of 5.0 out of 5 stars from 1 rating A light fresh smoked trout salad that is so easy to throw together and tastes spectacular. 6 tbsp extra virgin olive oil1 tbsp white wine vinegar1 tsp wholegrain mustard1 orange, juice and zest2 tsp sugar, to tastesalt and freshly ground black pepper, to taste 6 tbsp extra virgin olive oil 1 tbsp white wine vinegar 1 tsp wholegrain mustard 1 orange, juice and zest 2 tsp sugar, to taste salt and freshly ground black pepper, to taste 100g/3½oz lambs leaf lettuce5 sprigs flatleaf parsley, leaves only5 sprigs dill, fronds only½ cucumber, sliced thinly at an angle2 oranges, segmented120g/4½oz cold smoked trout 100g/3½oz lambs leaf lettuce 5 sprigs flatleaf parsley, leaves only 5 sprigs dill, fronds only ½ cucumber, sliced thinly at an angle 2 oranges, segmented 120g/4½oz cold smoked trout micro herbs (optional)4 tbsp toasted pine nuts micro herbs (optional) 4 tbsp toasted pine nuts Method To make the dressing, place all the ingredients into a bowl and whisk very well. Set aside. Check the seasoning, as it may need more sugar, salt or pepper to taste. To prepare the salad, place the lettuce, parsley and dill into a bowl and add a little dressing, toss and then arrange on a large platter. Arrange the cucumber slices into the salad leaves and place the orange segments on top.Drizzle with a little more dressing and arrange the trout on top.Finish with the micro herbs (if using) and toasted pine nuts. Serve any remaining dressing in a jug on the side. To make the dressing, place all the ingredients into a bowl and whisk very well. Set aside. Check the seasoning, as it may need more sugar, salt or pepper to taste. To make the dressing, place all the ingredients into a bowl and whisk very well. Set aside. Check the seasoning, as it may need more sugar, salt or pepper to taste. To prepare the salad, place the lettuce, parsley and dill into a bowl and add a little dressing, toss and then arrange on a large platter. Arrange the cucumber slices into the salad leaves and place the orange segments on top. To prepare the salad, place the lettuce, parsley and dill into a bowl and add a little dressing, toss and then arrange on a large platter. Arrange the cucumber slices into the salad leaves and place the orange segments on top. Drizzle with a little more dressing and arrange the trout on top. Drizzle with a little more dressing and arrange the trout on top. Finish with the micro herbs (if using) and toasted pine nuts. Serve any remaining dressing in a jug on the side. Finish with the micro herbs (if using) and toasted pine nuts. Serve any remaining dressing in a jug on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/smoked_trout_salad_99217",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoked trout, orange and pine nut salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A light fresh smoked trout salad that is so easy to throw together and tastes spectacular. 6 tbsp extra virgin olive oil1 tbsp white wine vinegar1 tsp wholegrain mustard1 orange, juice and zest2 tsp sugar, to tastesalt and freshly ground black pepper, to taste 6 tbsp extra virgin olive oil 1 tbsp white wine vinegar 1 tsp wholegrain mustard 1 orange, juice and zest 2 tsp sugar, to taste salt and freshly ground black pepper, to taste 100g/3½oz lambs leaf lettuce5 sprigs flatleaf parsley, leaves only5 sprigs dill, fronds only½ cucumber, sliced thinly at an angle2 oranges, segmented120g/4½oz cold smoked trout 100g/3½oz lambs leaf lettuce 5 sprigs flatleaf parsley, leaves only 5 sprigs dill, fronds only ½ cucumber, sliced thinly at an angle 2 oranges, segmented 120g/4½oz cold smoked trout micro herbs (optional)4 tbsp toasted pine nuts micro herbs (optional) 4 tbsp toasted pine nuts Method To make the dressing, place all the ingredients into a bowl and whisk very well. Set aside. Check the seasoning, as it may need more sugar, salt or pepper to taste. To prepare the salad, place the lettuce, parsley and dill into a bowl and add a little dressing, toss and then arrange on a large platter. Arrange the cucumber slices into the salad leaves and place the orange segments on top.Drizzle with a little more dressing and arrange the trout on top.Finish with the micro herbs (if using) and toasted pine nuts. Serve any remaining dressing in a jug on the side. To make the dressing, place all the ingredients into a bowl and whisk very well. Set aside. Check the seasoning, as it may need more sugar, salt or pepper to taste. To make the dressing, place all the ingredients into a bowl and whisk very well. Set aside. Check the seasoning, as it may need more sugar, salt or pepper to taste. To prepare the salad, place the lettuce, parsley and dill into a bowl and add a little dressing, toss and then arrange on a large platter. Arrange the cucumber slices into the salad leaves and place the orange segments on top. To prepare the salad, place the lettuce, parsley and dill into a bowl and add a little dressing, toss and then arrange on a large platter. Arrange the cucumber slices into the salad leaves and place the orange segments on top. Drizzle with a little more dressing and arrange the trout on top. Drizzle with a little more dressing and arrange the trout on top. Finish with the micro herbs (if using) and toasted pine nuts. Serve any remaining dressing in a jug on the side. Finish with the micro herbs (if using) and toasted pine nuts. Serve any remaining dressing in a jug on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf12eb3bdbfd0cc003f0"
} | a1ccc572df356718b8a2a0bc9b319829c127a40505364e68efd77401fb866731 | Savarin with Chantilly cream recipe
Stir together the flour, sugar and yeast in a large bowl. Mix the salt, milk and eggs together in a jug then pour into the flour mixture and beat well using a wooden spoon for about 5 minutes to make a thick, sticky batter. Gradually add the butter, beating until the mixture is smooth, elastic and shiny. Finally fold in the orange and lemon zest. Cover the bowl with cling film and leave to rise for 1 hour. For the syrup, tip the sugar into a pan, add the lemon juice and 150ml/5fl oz water and bring to a simmer, stirring until the sugar dissolves. Remove from the heat, stir in the orange liqueur and leave to cool. For the chocolate disc, temper the plain chocolate by melting three-quarters (75g/2½oz) of the chocolate over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until the chocolate reaches a melting temperature of 50C. Remove the bowl from the heat, add the remaining chocolate and stir until it’s cooled to 31C. Spoon into a piping bag made out of baking parchment and pipe a 5cm/2in oval disc onto a sheet of baking paper or acetate and leave to set. Spoon the melted white chocolate into another piping bag and pipe the word ‘Savarin’ onto the plain chocolate disc. For the caramel shards, line a baking tray with silicone or baking parchment. Add the sugar to a pan with 4 tablespoons water and bring to a simmer, stirring until the sugar dissolves. When all the sugar is dissolved, bring the syrup to a boil without stirring until it reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully). Immediately pour out onto the lined tray and leave to harden. Crack with a spoon or cut into shards using a knife. Grease a 23cm/9in bundt tin or savarin mould with butter. When the batter has risen, spoon it into the tin. Cover with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until it reaches three-quarters of the way up the tin. Preheat the oven to 180C/160C Fan/Gas 4. remove the cling film and bake for 20–25 minutes or until the savarin is risen and golden-brown. Remove from the oven and place the tin on a wire rack to cool for 5–10 minutes. When cool enough to handle, remove the savarin from the tin and pour half of the syrup into the tin. Gently place the savarin back into the tin to soak up the syrup and cool completely. Pour the remaining syrup into a roasting tin, then place the savarin into the syrup and leave to soak for 5 minutes. Carefully transfer to a serving plate. Meanwhile, for the Chantilly cream, whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed. Spoon one-third of the Chantilly cream into a piping bag fitted with a star nozzle. Set aside in the fridge until ready to serve. Using a sharp knife, segment the zested orange. Carefully slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith. Pipe the Chantilly cream around the top of the savarin and arrange the orange slices over the cream. Fill the savarin with the remaining Chantilly cream and decorate with sliced fruit. Top with the chocolate disc and caramel shards. Stir together the flour, sugar and yeast in a large bowl. Mix the salt, milk and eggs together in a jug then pour into the flour mixture and beat well using a wooden spoon for about 5 minutes to make a thick, sticky batter. Stir together the flour, sugar and yeast in a large bowl. Mix the salt, milk and eggs together in a jug then pour into the flour mixture and beat well using a wooden spoon for about 5 minutes to make a thick, sticky batter. Gradually add the butter, beating until the mixture is smooth, elastic and shiny. Finally fold in the orange and lemon zest. Cover the bowl with cling film and leave to rise for 1 hour. Gradually add the butter, beating until the mixture is smooth, elastic and shiny. Finally fold in the orange and lemon zest. Cover the bowl with cling film and leave to rise for 1 hour. For the syrup, tip the sugar into a pan, add the lemon juice and 150ml/5fl oz water and bring to a simmer, stirring until the sugar dissolves. Remove from the heat, stir in the orange liqueur and leave to cool. For the syrup, tip the sugar into a pan, add the lemon juice and 150ml/5fl oz water and bring to a simmer, stirring until the sugar dissolves. Remove from the heat, stir in the orange liqueur and leave to cool. For the chocolate disc, temper the plain chocolate by melting three-quarters (75g/2½oz) of the chocolate over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until the chocolate reaches a melting temperature of 50C. Remove the bowl from the heat, add the remaining chocolate and stir until it’s cooled to 31C. For the chocolate disc, temper the plain chocolate by melting three-quarters (75g/2½oz) of the chocolate over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until the chocolate reaches a melting temperature of 50C. Remove the bowl from the heat, add the remaining chocolate and stir until it’s cooled to 31C. Spoon into a piping bag made out of baking parchment and pipe a 5cm/2in oval disc onto a sheet of baking paper or acetate and leave to set. Spoon the melted white chocolate into another piping bag and pipe the word ‘Savarin’ onto the plain chocolate disc. Spoon into a piping bag made out of baking parchment and pipe a 5cm/2in oval disc onto a sheet of baking paper or acetate and leave to set. Spoon the melted white chocolate into another piping bag and pipe the word ‘Savarin’ onto the plain chocolate disc. For the caramel shards, line a baking tray with silicone or baking parchment. Add the sugar to a pan with 4 tablespoons water and bring to a simmer, stirring until the sugar dissolves. When all the sugar is dissolved, bring the syrup to a boil without stirring until it reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully). Immediately pour out onto the lined tray and leave to harden. Crack with a spoon or cut into shards using a knife. For the caramel shards, line a baking tray with silicone or baking parchment. Add the sugar to a pan with 4 tablespoons water and bring to a simmer, stirring until the sugar dissolves. When all the sugar is dissolved, bring the syrup to a boil without stirring until it reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully). Immediately pour out onto the lined tray and leave to harden. Crack with a spoon or cut into shards using a knife. Grease a 23cm/9in bundt tin or savarin mould with butter. When the batter has risen, spoon it into the tin. Cover with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until it reaches three-quarters of the way up the tin. Grease a 23cm/9in bundt tin or savarin mould with butter. When the batter has risen, spoon it into the tin. Cover with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until it reaches three-quarters of the way up the tin. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. remove the cling film and bake for 20–25 minutes or until the savarin is risen and golden-brown. Remove from the oven and place the tin on a wire rack to cool for 5–10 minutes. remove the cling film and bake for 20–25 minutes or until the savarin is risen and golden-brown. Remove from the oven and place the tin on a wire rack to cool for 5–10 minutes. When cool enough to handle, remove the savarin from the tin and pour half of the syrup into the tin. Gently place the savarin back into the tin to soak up the syrup and cool completely. Pour the remaining syrup into a roasting tin, then place the savarin into the syrup and leave to soak for 5 minutes. Carefully transfer to a serving plate. When cool enough to handle, remove the savarin from the tin and pour half of the syrup into the tin. Gently place the savarin back into the tin to soak up the syrup and cool completely. Pour the remaining syrup into a roasting tin, then place the savarin into the syrup and leave to soak for 5 minutes. Carefully transfer to a serving plate. Meanwhile, for the Chantilly cream, whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed. Spoon one-third of the Chantilly cream into a piping bag fitted with a star nozzle. Set aside in the fridge until ready to serve. Meanwhile, for the Chantilly cream, whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed. Spoon one-third of the Chantilly cream into a piping bag fitted with a star nozzle. Set aside in the fridge until ready to serve. Using a sharp knife, segment the zested orange. Carefully slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith. Using a sharp knife, segment the zested orange. Carefully slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith. Pipe the Chantilly cream around the top of the savarin and arrange the orange slices over the cream. Fill the savarin with the remaining Chantilly cream and decorate with sliced fruit. Top with the chocolate disc and caramel shards. Pipe the Chantilly cream around the top of the savarin and arrange the orange slices over the cream. Fill the savarin with the remaining Chantilly cream and decorate with sliced fruit. Top with the chocolate disc and caramel shards. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/savarin_with_chantilly_30509",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Savarin with Chantilly cream recipe",
"content": "Stir together the flour, sugar and yeast in a large bowl. Mix the salt, milk and eggs together in a jug then pour into the flour mixture and beat well using a wooden spoon for about 5 minutes to make a thick, sticky batter. Gradually add the butter, beating until the mixture is smooth, elastic and shiny. Finally fold in the orange and lemon zest. Cover the bowl with cling film and leave to rise for 1 hour. For the syrup, tip the sugar into a pan, add the lemon juice and 150ml/5fl oz water and bring to a simmer, stirring until the sugar dissolves. Remove from the heat, stir in the orange liqueur and leave to cool. For the chocolate disc, temper the plain chocolate by melting three-quarters (75g/2½oz) of the chocolate over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until the chocolate reaches a melting temperature of 50C. Remove the bowl from the heat, add the remaining chocolate and stir until it’s cooled to 31C. Spoon into a piping bag made out of baking parchment and pipe a 5cm/2in oval disc onto a sheet of baking paper or acetate and leave to set. Spoon the melted white chocolate into another piping bag and pipe the word ‘Savarin’ onto the plain chocolate disc. For the caramel shards, line a baking tray with silicone or baking parchment. Add the sugar to a pan with 4 tablespoons water and bring to a simmer, stirring until the sugar dissolves. When all the sugar is dissolved, bring the syrup to a boil without stirring until it reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully). Immediately pour out onto the lined tray and leave to harden. Crack with a spoon or cut into shards using a knife. Grease a 23cm/9in bundt tin or savarin mould with butter. When the batter has risen, spoon it into the tin. Cover with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until it reaches three-quarters of the way up the tin. Preheat the oven to 180C/160C Fan/Gas 4. remove the cling film and bake for 20–25 minutes or until the savarin is risen and golden-brown. Remove from the oven and place the tin on a wire rack to cool for 5–10 minutes. When cool enough to handle, remove the savarin from the tin and pour half of the syrup into the tin. Gently place the savarin back into the tin to soak up the syrup and cool completely. Pour the remaining syrup into a roasting tin, then place the savarin into the syrup and leave to soak for 5 minutes. Carefully transfer to a serving plate. Meanwhile, for the Chantilly cream, whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed. Spoon one-third of the Chantilly cream into a piping bag fitted with a star nozzle. Set aside in the fridge until ready to serve. Using a sharp knife, segment the zested orange. Carefully slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith. Pipe the Chantilly cream around the top of the savarin and arrange the orange slices over the cream. Fill the savarin with the remaining Chantilly cream and decorate with sliced fruit. Top with the chocolate disc and caramel shards. Stir together the flour, sugar and yeast in a large bowl. Mix the salt, milk and eggs together in a jug then pour into the flour mixture and beat well using a wooden spoon for about 5 minutes to make a thick, sticky batter. Stir together the flour, sugar and yeast in a large bowl. Mix the salt, milk and eggs together in a jug then pour into the flour mixture and beat well using a wooden spoon for about 5 minutes to make a thick, sticky batter. Gradually add the butter, beating until the mixture is smooth, elastic and shiny. Finally fold in the orange and lemon zest. Cover the bowl with cling film and leave to rise for 1 hour. Gradually add the butter, beating until the mixture is smooth, elastic and shiny. Finally fold in the orange and lemon zest. Cover the bowl with cling film and leave to rise for 1 hour. For the syrup, tip the sugar into a pan, add the lemon juice and 150ml/5fl oz water and bring to a simmer, stirring until the sugar dissolves. Remove from the heat, stir in the orange liqueur and leave to cool. For the syrup, tip the sugar into a pan, add the lemon juice and 150ml/5fl oz water and bring to a simmer, stirring until the sugar dissolves. Remove from the heat, stir in the orange liqueur and leave to cool. For the chocolate disc, temper the plain chocolate by melting three-quarters (75g/2½oz) of the chocolate over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until the chocolate reaches a melting temperature of 50C. Remove the bowl from the heat, add the remaining chocolate and stir until it’s cooled to 31C. For the chocolate disc, temper the plain chocolate by melting three-quarters (75g/2½oz) of the chocolate over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until the chocolate reaches a melting temperature of 50C. Remove the bowl from the heat, add the remaining chocolate and stir until it’s cooled to 31C. Spoon into a piping bag made out of baking parchment and pipe a 5cm/2in oval disc onto a sheet of baking paper or acetate and leave to set. Spoon the melted white chocolate into another piping bag and pipe the word ‘Savarin’ onto the plain chocolate disc. Spoon into a piping bag made out of baking parchment and pipe a 5cm/2in oval disc onto a sheet of baking paper or acetate and leave to set. Spoon the melted white chocolate into another piping bag and pipe the word ‘Savarin’ onto the plain chocolate disc. For the caramel shards, line a baking tray with silicone or baking parchment. Add the sugar to a pan with 4 tablespoons water and bring to a simmer, stirring until the sugar dissolves. When all the sugar is dissolved, bring the syrup to a boil without stirring until it reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully). Immediately pour out onto the lined tray and leave to harden. Crack with a spoon or cut into shards using a knife. For the caramel shards, line a baking tray with silicone or baking parchment. Add the sugar to a pan with 4 tablespoons water and bring to a simmer, stirring until the sugar dissolves. When all the sugar is dissolved, bring the syrup to a boil without stirring until it reaches 170C on a sugar thermometer (CAUTION: boiling sugar is extremely hot. Handle very carefully). Immediately pour out onto the lined tray and leave to harden. Crack with a spoon or cut into shards using a knife. Grease a 23cm/9in bundt tin or savarin mould with butter. When the batter has risen, spoon it into the tin. Cover with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until it reaches three-quarters of the way up the tin. Grease a 23cm/9in bundt tin or savarin mould with butter. When the batter has risen, spoon it into the tin. Cover with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until it reaches three-quarters of the way up the tin. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. remove the cling film and bake for 20–25 minutes or until the savarin is risen and golden-brown. Remove from the oven and place the tin on a wire rack to cool for 5–10 minutes. remove the cling film and bake for 20–25 minutes or until the savarin is risen and golden-brown. Remove from the oven and place the tin on a wire rack to cool for 5–10 minutes. When cool enough to handle, remove the savarin from the tin and pour half of the syrup into the tin. Gently place the savarin back into the tin to soak up the syrup and cool completely. Pour the remaining syrup into a roasting tin, then place the savarin into the syrup and leave to soak for 5 minutes. Carefully transfer to a serving plate. When cool enough to handle, remove the savarin from the tin and pour half of the syrup into the tin. Gently place the savarin back into the tin to soak up the syrup and cool completely. Pour the remaining syrup into a roasting tin, then place the savarin into the syrup and leave to soak for 5 minutes. Carefully transfer to a serving plate. Meanwhile, for the Chantilly cream, whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed. Spoon one-third of the Chantilly cream into a piping bag fitted with a star nozzle. Set aside in the fridge until ready to serve. Meanwhile, for the Chantilly cream, whip the cream, icing sugar and vanilla together until soft peaks form when the whisk is removed. Spoon one-third of the Chantilly cream into a piping bag fitted with a star nozzle. Set aside in the fridge until ready to serve. Using a sharp knife, segment the zested orange. Carefully slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith. Using a sharp knife, segment the zested orange. Carefully slice off the top and bottom of the orange. Using even downward strokes, slice the skin away from the flesh and discard. Remove any remaining white pith. Pipe the Chantilly cream around the top of the savarin and arrange the orange slices over the cream. Fill the savarin with the remaining Chantilly cream and decorate with sliced fruit. Top with the chocolate disc and caramel shards. Pipe the Chantilly cream around the top of the savarin and arrange the orange slices over the cream. Fill the savarin with the remaining Chantilly cream and decorate with sliced fruit. Top with the chocolate disc and caramel shards."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf12eb3bdbfd0cc003f1"
} | 97e13625771b9602076c9697936e582e538d7542fc018237f22b12a713392cc9 | Scarlet salad recipe
An average of 5.0 out of 5 stars from 1 rating A vegan salad that is perfect for barbecues and summer days. This salad delivers on flavour, texture and visual appeal. Each serving provides 349 kcal, 11g protein, 13g carbohydrates (of which 11g sugars), 26g fat (of which 3g saturates), 9g fibre and 0.2g salt. 2 oranges, 1 segmented and 1 juiced2 fennel bulbs1 tsp paprika 2 oranges, 1 segmented and 1 juiced 2 fennel bulbs 1 tsp paprika 4 tbsp extra virgin olive oil2 tbsp white wine vinegar1 tsp wholegrain mustard1 garlic clove, crushed1 tsp maple syrupsalt and freshly ground black pepper 4 tbsp extra virgin olive oil 2 tbsp white wine vinegar 1 tsp wholegrain mustard 1 garlic clove, crushed 1 tsp maple syrup salt and freshly ground black pepper 3 tbsp sunflower seeds3 tbsp pine nuts150g/5oz Russian or regular kale, stems removed and leaves chopped into bite-sized pieces100g/3½oz mixed salad leaves½ cucumber, sliced300g/10oz rocket10 cherry tomatoes, halvedhandful edible flowers 3 tbsp sunflower seeds 3 tbsp pine nuts 150g/5oz Russian or regular kale, stems removed and leaves chopped into bite-sized pieces 100g/3½oz mixed salad leaves ½ cucumber, sliced 300g/10oz rocket 10 cherry tomatoes, halved handful edible flowers Method Cut the fennel bulbs into wafer-thin slices and put into a large bowl with the orange segments and paprika. Stir well, cover and put in the fridge for at least an hour, but preferably overnight.To make the dressing, put the ingredients into a bowl and mix. The mustard should emulsify the mixture to make a smooth dressing. Season to taste.To make the salad, put the sunflower seeds and pine nuts into a heavy-based pan and toast them over low heat for 5 minutes, until they take on a rich brown colour – be careful not to burn them. Put the salad leaves, cucumber, kale, rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad. Drain the fennel, reserving a few orange slices for decoration, and toss into the salad. Sprinkle over the sunflower seeds and pine nuts. Arrange the orange slices on top and drizzle the remaining dressing over the salad. Garnish with the edible flowers, if using, and serve immediately. Cut the fennel bulbs into wafer-thin slices and put into a large bowl with the orange segments and paprika. Stir well, cover and put in the fridge for at least an hour, but preferably overnight. Cut the fennel bulbs into wafer-thin slices and put into a large bowl with the orange segments and paprika. Stir well, cover and put in the fridge for at least an hour, but preferably overnight. To make the dressing, put the ingredients into a bowl and mix. The mustard should emulsify the mixture to make a smooth dressing. Season to taste. To make the dressing, put the ingredients into a bowl and mix. The mustard should emulsify the mixture to make a smooth dressing. Season to taste. To make the salad, put the sunflower seeds and pine nuts into a heavy-based pan and toast them over low heat for 5 minutes, until they take on a rich brown colour – be careful not to burn them. To make the salad, put the sunflower seeds and pine nuts into a heavy-based pan and toast them over low heat for 5 minutes, until they take on a rich brown colour – be careful not to burn them. Put the salad leaves, cucumber, kale, rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad. Put the salad leaves, cucumber, kale, rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad. Drain the fennel, reserving a few orange slices for decoration, and toss into the salad. Sprinkle over the sunflower seeds and pine nuts. Arrange the orange slices on top and drizzle the remaining dressing over the salad. Garnish with the edible flowers, if using, and serve immediately. Drain the fennel, reserving a few orange slices for decoration, and toss into the salad. Sprinkle over the sunflower seeds and pine nuts. Arrange the orange slices on top and drizzle the remaining dressing over the salad. Garnish with the edible flowers, if using, and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/scarlet_salad_44042",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Scarlet salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A vegan salad that is perfect for barbecues and summer days. This salad delivers on flavour, texture and visual appeal. Each serving provides 349 kcal, 11g protein, 13g carbohydrates (of which 11g sugars), 26g fat (of which 3g saturates), 9g fibre and 0.2g salt. 2 oranges, 1 segmented and 1 juiced2 fennel bulbs1 tsp paprika 2 oranges, 1 segmented and 1 juiced 2 fennel bulbs 1 tsp paprika 4 tbsp extra virgin olive oil2 tbsp white wine vinegar1 tsp wholegrain mustard1 garlic clove, crushed1 tsp maple syrupsalt and freshly ground black pepper 4 tbsp extra virgin olive oil 2 tbsp white wine vinegar 1 tsp wholegrain mustard 1 garlic clove, crushed 1 tsp maple syrup salt and freshly ground black pepper 3 tbsp sunflower seeds3 tbsp pine nuts150g/5oz Russian or regular kale, stems removed and leaves chopped into bite-sized pieces100g/3½oz mixed salad leaves½ cucumber, sliced300g/10oz rocket10 cherry tomatoes, halvedhandful edible flowers 3 tbsp sunflower seeds 3 tbsp pine nuts 150g/5oz Russian or regular kale, stems removed and leaves chopped into bite-sized pieces 100g/3½oz mixed salad leaves ½ cucumber, sliced 300g/10oz rocket 10 cherry tomatoes, halved handful edible flowers Method Cut the fennel bulbs into wafer-thin slices and put into a large bowl with the orange segments and paprika. Stir well, cover and put in the fridge for at least an hour, but preferably overnight.To make the dressing, put the ingredients into a bowl and mix. The mustard should emulsify the mixture to make a smooth dressing. Season to taste.To make the salad, put the sunflower seeds and pine nuts into a heavy-based pan and toast them over low heat for 5 minutes, until they take on a rich brown colour – be careful not to burn them. Put the salad leaves, cucumber, kale, rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad. Drain the fennel, reserving a few orange slices for decoration, and toss into the salad. Sprinkle over the sunflower seeds and pine nuts. Arrange the orange slices on top and drizzle the remaining dressing over the salad. Garnish with the edible flowers, if using, and serve immediately. Cut the fennel bulbs into wafer-thin slices and put into a large bowl with the orange segments and paprika. Stir well, cover and put in the fridge for at least an hour, but preferably overnight. Cut the fennel bulbs into wafer-thin slices and put into a large bowl with the orange segments and paprika. Stir well, cover and put in the fridge for at least an hour, but preferably overnight. To make the dressing, put the ingredients into a bowl and mix. The mustard should emulsify the mixture to make a smooth dressing. Season to taste. To make the dressing, put the ingredients into a bowl and mix. The mustard should emulsify the mixture to make a smooth dressing. Season to taste. To make the salad, put the sunflower seeds and pine nuts into a heavy-based pan and toast them over low heat for 5 minutes, until they take on a rich brown colour – be careful not to burn them. To make the salad, put the sunflower seeds and pine nuts into a heavy-based pan and toast them over low heat for 5 minutes, until they take on a rich brown colour – be careful not to burn them. Put the salad leaves, cucumber, kale, rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad. Put the salad leaves, cucumber, kale, rocket and tomatoes into a serving bowl. Pour half the dressing into the bowl and toss the salad. Drain the fennel, reserving a few orange slices for decoration, and toss into the salad. Sprinkle over the sunflower seeds and pine nuts. Arrange the orange slices on top and drizzle the remaining dressing over the salad. Garnish with the edible flowers, if using, and serve immediately. Drain the fennel, reserving a few orange slices for decoration, and toss into the salad. Sprinkle over the sunflower seeds and pine nuts. Arrange the orange slices on top and drizzle the remaining dressing over the salad. Garnish with the edible flowers, if using, and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf12eb3bdbfd0cc003f2"
} | 1829f0f81d1472bb67c33c7ee01503d260c0332be5dc80b1bd75354267b3d84c | Pomegranate panna cotta with pomegranate and orange caramel recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pomegranatepanacotta_87819_16x9.jpg Try this fruity dessert in the winter months, when pomegranate is in season. 2 leaves gelatine 110ml/4fl oz pomegranate juice75g/3oz caster sugar1 tsp orange zest500ml/18fl oz double cream1 pomegranate, seeds only 2 leaves gelatine 110ml/4fl oz pomegranate juice 75g/3oz caster sugar 1 tsp orange zest 500ml/18fl oz double cream 1 pomegranate, seeds only 2 oranges, peeled and segmented1 pomegranate, seeds only4 tbsp caster sugar4 tbsp pomegranate juice 2 oranges, peeled and segmented 1 pomegranate, seeds only 4 tbsp caster sugar 4 tbsp pomegranate juice Method For the panna cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. Meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat.Remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. Stir until dissolved.Meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar.Pour the pomegranate juice into the cream mixture, stirring all the time. Set aside to cool a little.Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.Fold the whisked cream into the set-aside mixture. Pour the mixture through a sieve into a jug.Arrange the pomegranate seeds on the base of four dariole moulds or ramekins. Place the moulds on a plate or baking sheet before pouring the mixture into each mould. Leave in the fridge for 1-2 hours, or until set.For the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. Remove the orange from the pan and set aside.Add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. Return the oranges to the pan and keep warm.To serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it.Gently slide a knife around the edge of each panna cotta and turn out onto a plate. Spoon the pomegranate caramel around the side and serve at once. For the panna cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. For the panna cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. Meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat. Meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat. Remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. Stir until dissolved. Remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. Stir until dissolved. Meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar. Meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar. Pour the pomegranate juice into the cream mixture, stirring all the time. Set aside to cool a little. Pour the pomegranate juice into the cream mixture, stirring all the time. Set aside to cool a little. Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Fold the whisked cream into the set-aside mixture. Pour the mixture through a sieve into a jug. Fold the whisked cream into the set-aside mixture. Pour the mixture through a sieve into a jug. Arrange the pomegranate seeds on the base of four dariole moulds or ramekins. Place the moulds on a plate or baking sheet before pouring the mixture into each mould. Leave in the fridge for 1-2 hours, or until set. Arrange the pomegranate seeds on the base of four dariole moulds or ramekins. Place the moulds on a plate or baking sheet before pouring the mixture into each mould. Leave in the fridge for 1-2 hours, or until set. For the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. Remove the orange from the pan and set aside. For the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. Remove the orange from the pan and set aside. Add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. Return the oranges to the pan and keep warm. Add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. Return the oranges to the pan and keep warm. To serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it. To serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it. Gently slide a knife around the edge of each panna cotta and turn out onto a plate. Spoon the pomegranate caramel around the side and serve at once. Gently slide a knife around the edge of each panna cotta and turn out onto a plate. Spoon the pomegranate caramel around the side and serve at once. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pomegranatepanacotta_87819",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pomegranate panna cotta with pomegranate and orange caramel recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pomegranatepanacotta_87819_16x9.jpg Try this fruity dessert in the winter months, when pomegranate is in season. 2 leaves gelatine 110ml/4fl oz pomegranate juice75g/3oz caster sugar1 tsp orange zest500ml/18fl oz double cream1 pomegranate, seeds only 2 leaves gelatine 110ml/4fl oz pomegranate juice 75g/3oz caster sugar 1 tsp orange zest 500ml/18fl oz double cream 1 pomegranate, seeds only 2 oranges, peeled and segmented1 pomegranate, seeds only4 tbsp caster sugar4 tbsp pomegranate juice 2 oranges, peeled and segmented 1 pomegranate, seeds only 4 tbsp caster sugar 4 tbsp pomegranate juice Method For the panna cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. Meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat.Remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. Stir until dissolved.Meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar.Pour the pomegranate juice into the cream mixture, stirring all the time. Set aside to cool a little.Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.Fold the whisked cream into the set-aside mixture. Pour the mixture through a sieve into a jug.Arrange the pomegranate seeds on the base of four dariole moulds or ramekins. Place the moulds on a plate or baking sheet before pouring the mixture into each mould. Leave in the fridge for 1-2 hours, or until set.For the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. Remove the orange from the pan and set aside.Add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. Return the oranges to the pan and keep warm.To serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it.Gently slide a knife around the edge of each panna cotta and turn out onto a plate. Spoon the pomegranate caramel around the side and serve at once. For the panna cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. For the panna cotta, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. Meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat. Meanwhile, place the pomegranate juice into a small pan and gently heat, before removing from the heat. Remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. Stir until dissolved. Remove the gelatine from the water, squeezing out any excess liquid, and add the leaves to the hot pomegranate juice. Stir until dissolved. Meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar. Meanwhile, place the sugar, orange zest and 350ml/12fl oz of the cream into a saucepan and bring to a simmer, stirring to dissolve all the sugar. Pour the pomegranate juice into the cream mixture, stirring all the time. Set aside to cool a little. Pour the pomegranate juice into the cream mixture, stirring all the time. Set aside to cool a little. Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Place the remaining cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl. Fold the whisked cream into the set-aside mixture. Pour the mixture through a sieve into a jug. Fold the whisked cream into the set-aside mixture. Pour the mixture through a sieve into a jug. Arrange the pomegranate seeds on the base of four dariole moulds or ramekins. Place the moulds on a plate or baking sheet before pouring the mixture into each mould. Leave in the fridge for 1-2 hours, or until set. Arrange the pomegranate seeds on the base of four dariole moulds or ramekins. Place the moulds on a plate or baking sheet before pouring the mixture into each mould. Leave in the fridge for 1-2 hours, or until set. For the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. Remove the orange from the pan and set aside. For the pomegranate caramel, heat a frying pan until hot, add the orange segments and sear briefly. Remove the orange from the pan and set aside. Add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. Return the oranges to the pan and keep warm. Add the pomegranate seeds, sugar and juice to the pan and cook for 2-3 minutes until thickened and the sugar has melted. Return the oranges to the pan and keep warm. To serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it. To serve, remove the moulds from the fridge and dip the base of each mould into a bowl of boiled water briefly to help loosen it. Gently slide a knife around the edge of each panna cotta and turn out onto a plate. Spoon the pomegranate caramel around the side and serve at once. Gently slide a knife around the edge of each panna cotta and turn out onto a plate. Spoon the pomegranate caramel around the side and serve at once."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf12eb3bdbfd0cc003f3"
} | 2db1d74f0a15a0c4098838dbea2805884dff7ae4239d5caefad35576cdf6a58e | Hazelnut meringue roulade with white chocolate and clementine recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hazlenut_meringue_52923_16x9.jpg Clementines add a fresh and festive touch to Mary Berry's showstopper roulade. A great one to make ahead when you are feeding a crowd. 5 free-range egg whites275g/9¾oz caster sugar50g/1¾oz chopped hazelnuts, toasted300ml/½ pint double cream, whipped2 tbsp orange-flavored liqueur50g/1¾oz white chocolate, grated4 clementines or 2 small oranges, segmented and cut into small pieces2–3 tbsp icing sugar, for dusting 5 free-range egg whites 275g/9¾oz caster sugar 50g/1¾oz chopped hazelnuts, toasted 300ml/½ pint double cream, whipped 2 tbsp orange-flavored liqueur 50g/1¾oz white chocolate, grated 4 clementines or 2 small oranges, segmented and cut into small pieces 2–3 tbsp icing sugar, for dusting Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 33x23cm/12x9in Swiss roll tin with baking paper.Whisk the egg whites in a clean, large bowl using an electric mixer. Beat until stiff peaks form when the whisk is removed. Gradually add the sugar, a teaspoon at a time, whisking between each addition. Whisk until very stiff and glossy peaks form and all the sugar has been added. Fold in three-quarters of the hazelnuts.Spread the meringue mixture in an even layer in the prepared tin and sprinkle with the remaining hazelnuts. Bake for about 8 minutes, then lower the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 12–15 minutes.Remove the meringue from the oven and leave to cool. After a few minutes, turn it out onto a sheet of baking paper (hazelnut-side down). Peel away the paper from the base of the meringue and set aside to cool completely (about 10–15 minutes).Whip the cream until soft peaks form when the whisk is removed. Fold in the liqueur and spread it over the meringue. Scatter over the chopped clementines and grated white chocolate. Starting at a long side, tightly roll up the meringue to form a roulade. Chill in the fridge until ready to serve. Decorate with icing sugar to serve. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 33x23cm/12x9in Swiss roll tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 33x23cm/12x9in Swiss roll tin with baking paper. Whisk the egg whites in a clean, large bowl using an electric mixer. Beat until stiff peaks form when the whisk is removed. Gradually add the sugar, a teaspoon at a time, whisking between each addition. Whisk until very stiff and glossy peaks form and all the sugar has been added. Fold in three-quarters of the hazelnuts. Whisk the egg whites in a clean, large bowl using an electric mixer. Beat until stiff peaks form when the whisk is removed. Gradually add the sugar, a teaspoon at a time, whisking between each addition. Whisk until very stiff and glossy peaks form and all the sugar has been added. Fold in three-quarters of the hazelnuts. Spread the meringue mixture in an even layer in the prepared tin and sprinkle with the remaining hazelnuts. Bake for about 8 minutes, then lower the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 12–15 minutes. Spread the meringue mixture in an even layer in the prepared tin and sprinkle with the remaining hazelnuts. Bake for about 8 minutes, then lower the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 12–15 minutes. Remove the meringue from the oven and leave to cool. After a few minutes, turn it out onto a sheet of baking paper (hazelnut-side down). Peel away the paper from the base of the meringue and set aside to cool completely (about 10–15 minutes). Remove the meringue from the oven and leave to cool. After a few minutes, turn it out onto a sheet of baking paper (hazelnut-side down). Peel away the paper from the base of the meringue and set aside to cool completely (about 10–15 minutes). Whip the cream until soft peaks form when the whisk is removed. Fold in the liqueur and spread it over the meringue. Scatter over the chopped clementines and grated white chocolate. Starting at a long side, tightly roll up the meringue to form a roulade. Chill in the fridge until ready to serve. Whip the cream until soft peaks form when the whisk is removed. Fold in the liqueur and spread it over the meringue. Scatter over the chopped clementines and grated white chocolate. Starting at a long side, tightly roll up the meringue to form a roulade. Chill in the fridge until ready to serve. Decorate with icing sugar to serve. Decorate with icing sugar to serve. Recipe tips The filled roulade can be made up to 12 hours ahead. It freezes well without the clementines, which could be served separately once the roulade has thawed. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/hazlenut_meringue_52923",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hazelnut meringue roulade with white chocolate and clementine recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hazlenut_meringue_52923_16x9.jpg Clementines add a fresh and festive touch to Mary Berry's showstopper roulade. A great one to make ahead when you are feeding a crowd. 5 free-range egg whites275g/9¾oz caster sugar50g/1¾oz chopped hazelnuts, toasted300ml/½ pint double cream, whipped2 tbsp orange-flavored liqueur50g/1¾oz white chocolate, grated4 clementines or 2 small oranges, segmented and cut into small pieces2–3 tbsp icing sugar, for dusting 5 free-range egg whites 275g/9¾oz caster sugar 50g/1¾oz chopped hazelnuts, toasted 300ml/½ pint double cream, whipped 2 tbsp orange-flavored liqueur 50g/1¾oz white chocolate, grated 4 clementines or 2 small oranges, segmented and cut into small pieces 2–3 tbsp icing sugar, for dusting Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 33x23cm/12x9in Swiss roll tin with baking paper.Whisk the egg whites in a clean, large bowl using an electric mixer. Beat until stiff peaks form when the whisk is removed. Gradually add the sugar, a teaspoon at a time, whisking between each addition. Whisk until very stiff and glossy peaks form and all the sugar has been added. Fold in three-quarters of the hazelnuts.Spread the meringue mixture in an even layer in the prepared tin and sprinkle with the remaining hazelnuts. Bake for about 8 minutes, then lower the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 12–15 minutes.Remove the meringue from the oven and leave to cool. After a few minutes, turn it out onto a sheet of baking paper (hazelnut-side down). Peel away the paper from the base of the meringue and set aside to cool completely (about 10–15 minutes).Whip the cream until soft peaks form when the whisk is removed. Fold in the liqueur and spread it over the meringue. Scatter over the chopped clementines and grated white chocolate. Starting at a long side, tightly roll up the meringue to form a roulade. Chill in the fridge until ready to serve. Decorate with icing sugar to serve. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 33x23cm/12x9in Swiss roll tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 33x23cm/12x9in Swiss roll tin with baking paper. Whisk the egg whites in a clean, large bowl using an electric mixer. Beat until stiff peaks form when the whisk is removed. Gradually add the sugar, a teaspoon at a time, whisking between each addition. Whisk until very stiff and glossy peaks form and all the sugar has been added. Fold in three-quarters of the hazelnuts. Whisk the egg whites in a clean, large bowl using an electric mixer. Beat until stiff peaks form when the whisk is removed. Gradually add the sugar, a teaspoon at a time, whisking between each addition. Whisk until very stiff and glossy peaks form and all the sugar has been added. Fold in three-quarters of the hazelnuts. Spread the meringue mixture in an even layer in the prepared tin and sprinkle with the remaining hazelnuts. Bake for about 8 minutes, then lower the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 12–15 minutes. Spread the meringue mixture in an even layer in the prepared tin and sprinkle with the remaining hazelnuts. Bake for about 8 minutes, then lower the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 12–15 minutes. Remove the meringue from the oven and leave to cool. After a few minutes, turn it out onto a sheet of baking paper (hazelnut-side down). Peel away the paper from the base of the meringue and set aside to cool completely (about 10–15 minutes). Remove the meringue from the oven and leave to cool. After a few minutes, turn it out onto a sheet of baking paper (hazelnut-side down). Peel away the paper from the base of the meringue and set aside to cool completely (about 10–15 minutes). Whip the cream until soft peaks form when the whisk is removed. Fold in the liqueur and spread it over the meringue. Scatter over the chopped clementines and grated white chocolate. Starting at a long side, tightly roll up the meringue to form a roulade. Chill in the fridge until ready to serve. Whip the cream until soft peaks form when the whisk is removed. Fold in the liqueur and spread it over the meringue. Scatter over the chopped clementines and grated white chocolate. Starting at a long side, tightly roll up the meringue to form a roulade. Chill in the fridge until ready to serve. Decorate with icing sugar to serve. Decorate with icing sugar to serve. Recipe tips The filled roulade can be made up to 12 hours ahead. It freezes well without the clementines, which could be served separately once the roulade has thawed."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf13eb3bdbfd0cc003f4"
} | f333b13f757f4be0076cc9a08c6e3c5c7c2f96c4d039cb324d00e53ed22d844c | Blood orange and burrata salad recipe
An average of 5.0 out of 5 stars from 1 rating This colourful veg-packed salad looks beautiful on the plate and is great with bagna cauda, a flavoursome anchovy dip. 200g/7oz anchovies 4 garlic clovesmilk, to cover 50ml/2fl oz double cream 150g/5½oz butter 50ml/2fl oz olive oil 200g/7oz anchovies 4 garlic cloves milk, to cover 50ml/2fl oz double cream 150g/5½oz butter 50ml/2fl oz olive oil 2 blood oranges, 1 juiced, 1 peeled and segmented 1 fennel bulb, thinly sliced lengthways1 small red chicory, thinly sliced lengthways1 Braeburn apple, peeld, cored and thinly sliced 1 celery heart, thinly sliced lengthways2 large bulb spring onions, thinly sliced lengthways2 baby peppers, thinly sliced lengthways 2 coloured baby heritage carrots, peeled and thinly sliced lengthways 3 tbsp olive oil1 tbsp vinegar 1 whole burrata salt and freshly ground black pepper 2 blood oranges, 1 juiced, 1 peeled and segmented 1 fennel bulb, thinly sliced lengthways 1 small red chicory, thinly sliced lengthways 1 Braeburn apple, peeld, cored and thinly sliced 1 celery heart, thinly sliced lengthways 2 large bulb spring onions, thinly sliced lengthways 2 baby peppers, thinly sliced lengthways 2 coloured baby heritage carrots, peeled and thinly sliced lengthways 3 tbsp olive oil 1 tbsp vinegar 1 whole burrata salt and freshly ground black pepper Method For the dressing, heat the anchovies with the garlic in the milk until soft and the anchovies have dissolved. Add the cream, butter and oil. Bring to a simmer and then blend using a hand-blender to make a smooth, thickish paste. Cool before serving. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange.Toss the vegetables, apple and orange segments in a salad bowl with olive oil, vinegar, a splash of the reduced blood orange juice and season with salt and freshly ground black pepper.Spread the anchovy dressing quite thickly on a large serving plate, put the whole burrata in the middle of the plate, and arrange the veg in a jumble around the outside. Serve. For the dressing, heat the anchovies with the garlic in the milk until soft and the anchovies have dissolved. Add the cream, butter and oil. Bring to a simmer and then blend using a hand-blender to make a smooth, thickish paste. Cool before serving. For the dressing, heat the anchovies with the garlic in the milk until soft and the anchovies have dissolved. Add the cream, butter and oil. Bring to a simmer and then blend using a hand-blender to make a smooth, thickish paste. Cool before serving. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange. Toss the vegetables, apple and orange segments in a salad bowl with olive oil, vinegar, a splash of the reduced blood orange juice and season with salt and freshly ground black pepper. Toss the vegetables, apple and orange segments in a salad bowl with olive oil, vinegar, a splash of the reduced blood orange juice and season with salt and freshly ground black pepper. Spread the anchovy dressing quite thickly on a large serving plate, put the whole burrata in the middle of the plate, and arrange the veg in a jumble around the outside. Serve. Spread the anchovy dressing quite thickly on a large serving plate, put the whole burrata in the middle of the plate, and arrange the veg in a jumble around the outside. Serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/blood_orange_burrata_95886",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Blood orange and burrata salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This colourful veg-packed salad looks beautiful on the plate and is great with bagna cauda, a flavoursome anchovy dip. 200g/7oz anchovies 4 garlic clovesmilk, to cover 50ml/2fl oz double cream 150g/5½oz butter 50ml/2fl oz olive oil 200g/7oz anchovies 4 garlic cloves milk, to cover 50ml/2fl oz double cream 150g/5½oz butter 50ml/2fl oz olive oil 2 blood oranges, 1 juiced, 1 peeled and segmented 1 fennel bulb, thinly sliced lengthways1 small red chicory, thinly sliced lengthways1 Braeburn apple, peeld, cored and thinly sliced 1 celery heart, thinly sliced lengthways2 large bulb spring onions, thinly sliced lengthways2 baby peppers, thinly sliced lengthways 2 coloured baby heritage carrots, peeled and thinly sliced lengthways 3 tbsp olive oil1 tbsp vinegar 1 whole burrata salt and freshly ground black pepper 2 blood oranges, 1 juiced, 1 peeled and segmented 1 fennel bulb, thinly sliced lengthways 1 small red chicory, thinly sliced lengthways 1 Braeburn apple, peeld, cored and thinly sliced 1 celery heart, thinly sliced lengthways 2 large bulb spring onions, thinly sliced lengthways 2 baby peppers, thinly sliced lengthways 2 coloured baby heritage carrots, peeled and thinly sliced lengthways 3 tbsp olive oil 1 tbsp vinegar 1 whole burrata salt and freshly ground black pepper Method For the dressing, heat the anchovies with the garlic in the milk until soft and the anchovies have dissolved. Add the cream, butter and oil. Bring to a simmer and then blend using a hand-blender to make a smooth, thickish paste. Cool before serving. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange.Toss the vegetables, apple and orange segments in a salad bowl with olive oil, vinegar, a splash of the reduced blood orange juice and season with salt and freshly ground black pepper.Spread the anchovy dressing quite thickly on a large serving plate, put the whole burrata in the middle of the plate, and arrange the veg in a jumble around the outside. Serve. For the dressing, heat the anchovies with the garlic in the milk until soft and the anchovies have dissolved. Add the cream, butter and oil. Bring to a simmer and then blend using a hand-blender to make a smooth, thickish paste. Cool before serving. For the dressing, heat the anchovies with the garlic in the milk until soft and the anchovies have dissolved. Add the cream, butter and oil. Bring to a simmer and then blend using a hand-blender to make a smooth, thickish paste. Cool before serving. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange. Toss the vegetables, apple and orange segments in a salad bowl with olive oil, vinegar, a splash of the reduced blood orange juice and season with salt and freshly ground black pepper. Toss the vegetables, apple and orange segments in a salad bowl with olive oil, vinegar, a splash of the reduced blood orange juice and season with salt and freshly ground black pepper. Spread the anchovy dressing quite thickly on a large serving plate, put the whole burrata in the middle of the plate, and arrange the veg in a jumble around the outside. Serve. Spread the anchovy dressing quite thickly on a large serving plate, put the whole burrata in the middle of the plate, and arrange the veg in a jumble around the outside. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf13eb3bdbfd0cc003f5"
} | 1cddf8eafdf959cf74e3cfb2c6635911af425b73a821cdbf10576e0148315e1e | Stir-fried salmon with lemon and basmati rice recipe
An average of 4.6 out of 5 stars from 5 ratings 450g/1lb fresh boneless salmon fillet2 tsp salt4 tbsp groundnut oil1 tbsp finely chopped fresh ginger1 tsp sugar1 tbsp lemon zest1 whole lemon, peeled, segmented 2 tsp sesame oilsalt and freshly ground black pepperbasmati rice, cooked according to packet instructions, to serve 450g/1lb fresh boneless salmon fillet 2 tsp salt 4 tbsp groundnut oil 1 tbsp finely chopped fresh ginger 1 tsp sugar 1 tbsp lemon zest 1 whole lemon, peeled, segmented 2 tsp sesame oil salt and freshly ground black pepper basmati rice, cooked according to packet instructions, to serve Method Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes.Heat a wok or large frying-pan over a high heat until it's hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon strips.Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up.Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself.Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes. Return the salmon to the wok and gently mix with the lemon mixture for one minute. Add the sesame oil and give the mixture a gentle stir.To serve, remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside. Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes. Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes. Heat a wok or large frying-pan over a high heat until it's hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon strips. Heat a wok or large frying-pan over a high heat until it's hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon strips. Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up. Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up. Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself. Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself. Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes. Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes. Return the salmon to the wok and gently mix with the lemon mixture for one minute. Return the salmon to the wok and gently mix with the lemon mixture for one minute. Add the sesame oil and give the mixture a gentle stir. Add the sesame oil and give the mixture a gentle stir. To serve, remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside. To serve, remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/stirfriedsalmonwithl_86955",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Stir-fried salmon with lemon and basmati rice recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings 450g/1lb fresh boneless salmon fillet2 tsp salt4 tbsp groundnut oil1 tbsp finely chopped fresh ginger1 tsp sugar1 tbsp lemon zest1 whole lemon, peeled, segmented 2 tsp sesame oilsalt and freshly ground black pepperbasmati rice, cooked according to packet instructions, to serve 450g/1lb fresh boneless salmon fillet 2 tsp salt 4 tbsp groundnut oil 1 tbsp finely chopped fresh ginger 1 tsp sugar 1 tbsp lemon zest 1 whole lemon, peeled, segmented 2 tsp sesame oil salt and freshly ground black pepper basmati rice, cooked according to packet instructions, to serve Method Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes.Heat a wok or large frying-pan over a high heat until it's hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon strips.Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up.Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself.Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes. Return the salmon to the wok and gently mix with the lemon mixture for one minute. Add the sesame oil and give the mixture a gentle stir.To serve, remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside. Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes. Cut the salmon into 2.5cm/1in wide strips. Sprinkle the salt evenly over the salmon strips and set aside for 20 minutes. Heat a wok or large frying-pan over a high heat until it's hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon strips. Heat a wok or large frying-pan over a high heat until it's hot. Add three tablespoons of the oil. When very hot and slightly smoking, turn the heat down to medium and add the salmon strips. Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up. Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up. Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself. Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper being careful not to burn yourself. Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes. Reheat the wok and add the remaining oil. Add the ginger and stir-fry for 20 seconds, then add the sugar, lemon zest, lemon segments, salt and freshly ground black pepper and stir-fry gently for 1-2 minutes. Return the salmon to the wok and gently mix with the lemon mixture for one minute. Return the salmon to the wok and gently mix with the lemon mixture for one minute. Add the sesame oil and give the mixture a gentle stir. Add the sesame oil and give the mixture a gentle stir. To serve, remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside. To serve, remove the salmon and lemon slices from the wok and place onto a warm serving plate with a spoonful of cooked rice alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf13eb3bdbfd0cc003f6"
} | c83d8820fd1d80c0b58cf20ec5b7df5d200648998f33e1ed13b273cdb7e2c2ac | Bread and butter pudding with orange and cardamom recipe
An average of 5.0 out of 5 stars from 3 ratings Sometimes I find bread and butter pudding a little bit heavy. The addition of orange here cuts through the rib-sticking bread and makes things a little lighter, and the cardamom brings a perfumed flavour that works perfectly with the orange. Equipment and preparation: You will need a 30 x 22 x 5cm/12 x 9 x 2in baking dish and a roasting tin large enough to hold it, with some space around the edge. 3 oranges300ml/½ pint milk300ml/½ pint double cream1 vanilla pod, split15 green cardamom pods, crushed with a pestle and mortar90g/3½oz butter, softened15 slices white bread, preferably slightly stale8 free-range eggs 175g/6oz caster sugar55g/2oz shelled pistachios, chopped85g/3¼oz golden sultanas4 tbsp Seville orange marmalade, strained to remove peel 3 oranges 300ml/½ pint milk 300ml/½ pint double cream 1 vanilla pod, split 15 green cardamom pods, crushed with a pestle and mortar 90g/3½oz butter, softened 15 slices white bread, preferably slightly stale 8 free-range eggs 175g/6oz caster sugar 55g/2oz shelled pistachios, chopped 85g/3¼oz golden sultanas 4 tbsp Seville orange marmalade, strained to remove peel icing sugarcrème fraîche (optional) icing sugar crème fraîche (optional) Method Remove the zest from the oranges and set the rest of the oranges aside. Pour the milk and cream into a pan, add the orange zest, split vanilla pod and crushed cardamoms and bring to the boil. Turn off the heat and leave to infuse for one hour.Preheat the oven to 180C/350F/Gas 4 and place a large roasting tin inside to warm up. The tin should be large enough to hold a 30 x 22 x 5cm/12 x 9 x 2in baking dish with space remaining around the edge.Butter the bread and cut it into triangles. Segment the oranges with a sharp knife and discard the peel. Remove the translucent outer skin from each segment, and discard. Slice each segment in half. Beat the eggs and sugar together in a mixing bowl. Pour the infused milk through a fine sieve onto the egg mixture. Arrange a layer of bread, buttered-side up, in the baking dish, then add a layer of pistachio pieces, sultanas and orange segments. Repeat the layers, finishing with the bread and making the final layer overlap neatly. Pour the milk-and-egg mixture over the top. Put on a kettle of water to boil.Place the dish in the roasting tin in the oven. Carefully pour boiling water into the roasting tin to come halfway up the sides of the dish, taking care not to allow any of the water to go into the pudding. Bake for 30-40 minutes, or until nearly set through.Heat the strained marmalade in a small pan over a gentle heat until liquid, and use to brush the top of the bread and butter pudding. To serve, scoop out each portion and dust with icing sugar, plus a dollop of crème fraîche if you like. Remove the zest from the oranges and set the rest of the oranges aside. Pour the milk and cream into a pan, add the orange zest, split vanilla pod and crushed cardamoms and bring to the boil. Turn off the heat and leave to infuse for one hour. Remove the zest from the oranges and set the rest of the oranges aside. Pour the milk and cream into a pan, add the orange zest, split vanilla pod and crushed cardamoms and bring to the boil. Turn off the heat and leave to infuse for one hour. Preheat the oven to 180C/350F/Gas 4 and place a large roasting tin inside to warm up. The tin should be large enough to hold a 30 x 22 x 5cm/12 x 9 x 2in baking dish with space remaining around the edge. Preheat the oven to 180C/350F/Gas 4 and place a large roasting tin inside to warm up. The tin should be large enough to hold a 30 x 22 x 5cm/12 x 9 x 2in baking dish with space remaining around the edge. Butter the bread and cut it into triangles. Segment the oranges with a sharp knife and discard the peel. Remove the translucent outer skin from each segment, and discard. Slice each segment in half. Beat the eggs and sugar together in a mixing bowl. Pour the infused milk through a fine sieve onto the egg mixture. Butter the bread and cut it into triangles. Segment the oranges with a sharp knife and discard the peel. Remove the translucent outer skin from each segment, and discard. Slice each segment in half. Beat the eggs and sugar together in a mixing bowl. Pour the infused milk through a fine sieve onto the egg mixture. Arrange a layer of bread, buttered-side up, in the baking dish, then add a layer of pistachio pieces, sultanas and orange segments. Repeat the layers, finishing with the bread and making the final layer overlap neatly. Pour the milk-and-egg mixture over the top. Put on a kettle of water to boil. Arrange a layer of bread, buttered-side up, in the baking dish, then add a layer of pistachio pieces, sultanas and orange segments. Repeat the layers, finishing with the bread and making the final layer overlap neatly. Pour the milk-and-egg mixture over the top. Put on a kettle of water to boil. Place the dish in the roasting tin in the oven. Carefully pour boiling water into the roasting tin to come halfway up the sides of the dish, taking care not to allow any of the water to go into the pudding. Bake for 30-40 minutes, or until nearly set through. Place the dish in the roasting tin in the oven. Carefully pour boiling water into the roasting tin to come halfway up the sides of the dish, taking care not to allow any of the water to go into the pudding. Bake for 30-40 minutes, or until nearly set through. Heat the strained marmalade in a small pan over a gentle heat until liquid, and use to brush the top of the bread and butter pudding. To serve, scoop out each portion and dust with icing sugar, plus a dollop of crème fraîche if you like. Heat the strained marmalade in a small pan over a gentle heat until liquid, and use to brush the top of the bread and butter pudding. To serve, scoop out each portion and dust with icing sugar, plus a dollop of crème fraîche if you like. Recipe tips Some of the orange juice leftover once you have segmented the oranges can be set aside and stirred through the egg custard for extra flavour. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bread_and_butter_pudding_07166",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bread and butter pudding with orange and cardamom recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Sometimes I find bread and butter pudding a little bit heavy. The addition of orange here cuts through the rib-sticking bread and makes things a little lighter, and the cardamom brings a perfumed flavour that works perfectly with the orange. Equipment and preparation: You will need a 30 x 22 x 5cm/12 x 9 x 2in baking dish and a roasting tin large enough to hold it, with some space around the edge. 3 oranges300ml/½ pint milk300ml/½ pint double cream1 vanilla pod, split15 green cardamom pods, crushed with a pestle and mortar90g/3½oz butter, softened15 slices white bread, preferably slightly stale8 free-range eggs 175g/6oz caster sugar55g/2oz shelled pistachios, chopped85g/3¼oz golden sultanas4 tbsp Seville orange marmalade, strained to remove peel 3 oranges 300ml/½ pint milk 300ml/½ pint double cream 1 vanilla pod, split 15 green cardamom pods, crushed with a pestle and mortar 90g/3½oz butter, softened 15 slices white bread, preferably slightly stale 8 free-range eggs 175g/6oz caster sugar 55g/2oz shelled pistachios, chopped 85g/3¼oz golden sultanas 4 tbsp Seville orange marmalade, strained to remove peel icing sugarcrème fraîche (optional) icing sugar crème fraîche (optional) Method Remove the zest from the oranges and set the rest of the oranges aside. Pour the milk and cream into a pan, add the orange zest, split vanilla pod and crushed cardamoms and bring to the boil. Turn off the heat and leave to infuse for one hour.Preheat the oven to 180C/350F/Gas 4 and place a large roasting tin inside to warm up. The tin should be large enough to hold a 30 x 22 x 5cm/12 x 9 x 2in baking dish with space remaining around the edge.Butter the bread and cut it into triangles. Segment the oranges with a sharp knife and discard the peel. Remove the translucent outer skin from each segment, and discard. Slice each segment in half. Beat the eggs and sugar together in a mixing bowl. Pour the infused milk through a fine sieve onto the egg mixture. Arrange a layer of bread, buttered-side up, in the baking dish, then add a layer of pistachio pieces, sultanas and orange segments. Repeat the layers, finishing with the bread and making the final layer overlap neatly. Pour the milk-and-egg mixture over the top. Put on a kettle of water to boil.Place the dish in the roasting tin in the oven. Carefully pour boiling water into the roasting tin to come halfway up the sides of the dish, taking care not to allow any of the water to go into the pudding. Bake for 30-40 minutes, or until nearly set through.Heat the strained marmalade in a small pan over a gentle heat until liquid, and use to brush the top of the bread and butter pudding. To serve, scoop out each portion and dust with icing sugar, plus a dollop of crème fraîche if you like. Remove the zest from the oranges and set the rest of the oranges aside. Pour the milk and cream into a pan, add the orange zest, split vanilla pod and crushed cardamoms and bring to the boil. Turn off the heat and leave to infuse for one hour. Remove the zest from the oranges and set the rest of the oranges aside. Pour the milk and cream into a pan, add the orange zest, split vanilla pod and crushed cardamoms and bring to the boil. Turn off the heat and leave to infuse for one hour. Preheat the oven to 180C/350F/Gas 4 and place a large roasting tin inside to warm up. The tin should be large enough to hold a 30 x 22 x 5cm/12 x 9 x 2in baking dish with space remaining around the edge. Preheat the oven to 180C/350F/Gas 4 and place a large roasting tin inside to warm up. The tin should be large enough to hold a 30 x 22 x 5cm/12 x 9 x 2in baking dish with space remaining around the edge. Butter the bread and cut it into triangles. Segment the oranges with a sharp knife and discard the peel. Remove the translucent outer skin from each segment, and discard. Slice each segment in half. Beat the eggs and sugar together in a mixing bowl. Pour the infused milk through a fine sieve onto the egg mixture. Butter the bread and cut it into triangles. Segment the oranges with a sharp knife and discard the peel. Remove the translucent outer skin from each segment, and discard. Slice each segment in half. Beat the eggs and sugar together in a mixing bowl. Pour the infused milk through a fine sieve onto the egg mixture. Arrange a layer of bread, buttered-side up, in the baking dish, then add a layer of pistachio pieces, sultanas and orange segments. Repeat the layers, finishing with the bread and making the final layer overlap neatly. Pour the milk-and-egg mixture over the top. Put on a kettle of water to boil. Arrange a layer of bread, buttered-side up, in the baking dish, then add a layer of pistachio pieces, sultanas and orange segments. Repeat the layers, finishing with the bread and making the final layer overlap neatly. Pour the milk-and-egg mixture over the top. Put on a kettle of water to boil. Place the dish in the roasting tin in the oven. Carefully pour boiling water into the roasting tin to come halfway up the sides of the dish, taking care not to allow any of the water to go into the pudding. Bake for 30-40 minutes, or until nearly set through. Place the dish in the roasting tin in the oven. Carefully pour boiling water into the roasting tin to come halfway up the sides of the dish, taking care not to allow any of the water to go into the pudding. Bake for 30-40 minutes, or until nearly set through. Heat the strained marmalade in a small pan over a gentle heat until liquid, and use to brush the top of the bread and butter pudding. To serve, scoop out each portion and dust with icing sugar, plus a dollop of crème fraîche if you like. Heat the strained marmalade in a small pan over a gentle heat until liquid, and use to brush the top of the bread and butter pudding. To serve, scoop out each portion and dust with icing sugar, plus a dollop of crème fraîche if you like. Recipe tips Some of the orange juice leftover once you have segmented the oranges can be set aside and stirred through the egg custard for extra flavour."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf14eb3bdbfd0cc003f7"
} | 1a46ec15a2f9ce18a4a3d113b46377a3e6ed2513fb2f27637dfb522b8103c796 | Rainbow trout Grenobloise recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p00zwf1z.jpg The success of this dish is in carefully controlling the heat when cooking the fish. If the butter becomes too hot, it will burn, and the meat or fish will dry out, however if the butter is not hot enough, the fish or meat will not brown and will stew in its own juices. 400g/14oz Jersey Royal potatoes2 tbsp extra-virgin olive oil2 tsp chopped fresh flatleaf parsleysalt and freshly ground black pepper 400g/14oz Jersey Royal potatoes 2 tbsp extra-virgin olive oil 2 tsp chopped fresh flatleaf parsley salt and freshly ground black pepper 2 x 250g/9oz rainbow trout, gutted and scaled 4 pinches sea salt2 pinches freshly ground white pepper40g/1½oz unsalted butter 2 x 250g/9oz rainbow trout, gutted and scaled 4 pinches sea salt 2 pinches freshly ground white pepper 40g/1½oz unsalted butter 4 tsp water or brown chicken stock¼ lemon, segmented and juice reserved1 tbsp capers, washed and drained1 tsp chopped fresh flatleaf parsley30g/1oz white bread, cut into 1cm/½in cubes and toasted 4 tsp water or brown chicken stock ¼ lemon, segmented and juice reserved 1 tbsp capers, washed and drained 1 tsp chopped fresh flatleaf parsley 30g/1oz white bread, cut into 1cm/½in cubes and toasted 1 tsp chopped fresh flatleaf parsley 1 tsp chopped fresh flatleaf parsley Method For the potatoes, in a pan of lightly salted boiling water simmer the potatoes for 7-10 minutes, or until tender. Drain and cut each potato in half. Dress the warm potatoes with the remaining ingredients. Season, to taste, with salt and freshly ground black pepper.For the trout, pat the trouts dry to remove any excess moisture and season with the salt and pepper.Melt the butter in a large ovenproof frying pan over a medium heat until foaming, then add the fish and fry for 5-6 minutes on each sides. Remove the fish from the frying pan and set aside on a warm plate.For the sauce, add 40ml/3 tbsp water to the hot frying pan so that the caramelised juices are dissolved and emulsified into the liquid as it boils. Add the remaining ingredients to the frying pan and return to the boil. Season to taste with salt and freshly ground black pepper.To serve, place the fish on large oval serving plates and pour the sauce over and around the fish. Sprinkle the chopped parsley over the top and serve. Serve the dressed potatoes in a side bowl. For the potatoes, in a pan of lightly salted boiling water simmer the potatoes for 7-10 minutes, or until tender. Drain and cut each potato in half. Dress the warm potatoes with the remaining ingredients. Season, to taste, with salt and freshly ground black pepper. For the potatoes, in a pan of lightly salted boiling water simmer the potatoes for 7-10 minutes, or until tender. Drain and cut each potato in half. Dress the warm potatoes with the remaining ingredients. Season, to taste, with salt and freshly ground black pepper. For the trout, pat the trouts dry to remove any excess moisture and season with the salt and pepper. For the trout, pat the trouts dry to remove any excess moisture and season with the salt and pepper. Melt the butter in a large ovenproof frying pan over a medium heat until foaming, then add the fish and fry for 5-6 minutes on each sides. Remove the fish from the frying pan and set aside on a warm plate. Melt the butter in a large ovenproof frying pan over a medium heat until foaming, then add the fish and fry for 5-6 minutes on each sides. Remove the fish from the frying pan and set aside on a warm plate. For the sauce, add 40ml/3 tbsp water to the hot frying pan so that the caramelised juices are dissolved and emulsified into the liquid as it boils. Add the remaining ingredients to the frying pan and return to the boil. Season to taste with salt and freshly ground black pepper. For the sauce, add 40ml/3 tbsp water to the hot frying pan so that the caramelised juices are dissolved and emulsified into the liquid as it boils. Add the remaining ingredients to the frying pan and return to the boil. Season to taste with salt and freshly ground black pepper. To serve, place the fish on large oval serving plates and pour the sauce over and around the fish. Sprinkle the chopped parsley over the top and serve. Serve the dressed potatoes in a side bowl. To serve, place the fish on large oval serving plates and pour the sauce over and around the fish. Sprinkle the chopped parsley over the top and serve. Serve the dressed potatoes in a side bowl. Recipe tips This method of pan-frying will lend it self to all round fish: salmon, cod, hake, mullet. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rainbow_trout_12495",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rainbow trout Grenobloise recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p00zwf1z.jpg The success of this dish is in carefully controlling the heat when cooking the fish. If the butter becomes too hot, it will burn, and the meat or fish will dry out, however if the butter is not hot enough, the fish or meat will not brown and will stew in its own juices. 400g/14oz Jersey Royal potatoes2 tbsp extra-virgin olive oil2 tsp chopped fresh flatleaf parsleysalt and freshly ground black pepper 400g/14oz Jersey Royal potatoes 2 tbsp extra-virgin olive oil 2 tsp chopped fresh flatleaf parsley salt and freshly ground black pepper 2 x 250g/9oz rainbow trout, gutted and scaled 4 pinches sea salt2 pinches freshly ground white pepper40g/1½oz unsalted butter 2 x 250g/9oz rainbow trout, gutted and scaled 4 pinches sea salt 2 pinches freshly ground white pepper 40g/1½oz unsalted butter 4 tsp water or brown chicken stock¼ lemon, segmented and juice reserved1 tbsp capers, washed and drained1 tsp chopped fresh flatleaf parsley30g/1oz white bread, cut into 1cm/½in cubes and toasted 4 tsp water or brown chicken stock ¼ lemon, segmented and juice reserved 1 tbsp capers, washed and drained 1 tsp chopped fresh flatleaf parsley 30g/1oz white bread, cut into 1cm/½in cubes and toasted 1 tsp chopped fresh flatleaf parsley 1 tsp chopped fresh flatleaf parsley Method For the potatoes, in a pan of lightly salted boiling water simmer the potatoes for 7-10 minutes, or until tender. Drain and cut each potato in half. Dress the warm potatoes with the remaining ingredients. Season, to taste, with salt and freshly ground black pepper.For the trout, pat the trouts dry to remove any excess moisture and season with the salt and pepper.Melt the butter in a large ovenproof frying pan over a medium heat until foaming, then add the fish and fry for 5-6 minutes on each sides. Remove the fish from the frying pan and set aside on a warm plate.For the sauce, add 40ml/3 tbsp water to the hot frying pan so that the caramelised juices are dissolved and emulsified into the liquid as it boils. Add the remaining ingredients to the frying pan and return to the boil. Season to taste with salt and freshly ground black pepper.To serve, place the fish on large oval serving plates and pour the sauce over and around the fish. Sprinkle the chopped parsley over the top and serve. Serve the dressed potatoes in a side bowl. For the potatoes, in a pan of lightly salted boiling water simmer the potatoes for 7-10 minutes, or until tender. Drain and cut each potato in half. Dress the warm potatoes with the remaining ingredients. Season, to taste, with salt and freshly ground black pepper. For the potatoes, in a pan of lightly salted boiling water simmer the potatoes for 7-10 minutes, or until tender. Drain and cut each potato in half. Dress the warm potatoes with the remaining ingredients. Season, to taste, with salt and freshly ground black pepper. For the trout, pat the trouts dry to remove any excess moisture and season with the salt and pepper. For the trout, pat the trouts dry to remove any excess moisture and season with the salt and pepper. Melt the butter in a large ovenproof frying pan over a medium heat until foaming, then add the fish and fry for 5-6 minutes on each sides. Remove the fish from the frying pan and set aside on a warm plate. Melt the butter in a large ovenproof frying pan over a medium heat until foaming, then add the fish and fry for 5-6 minutes on each sides. Remove the fish from the frying pan and set aside on a warm plate. For the sauce, add 40ml/3 tbsp water to the hot frying pan so that the caramelised juices are dissolved and emulsified into the liquid as it boils. Add the remaining ingredients to the frying pan and return to the boil. Season to taste with salt and freshly ground black pepper. For the sauce, add 40ml/3 tbsp water to the hot frying pan so that the caramelised juices are dissolved and emulsified into the liquid as it boils. Add the remaining ingredients to the frying pan and return to the boil. Season to taste with salt and freshly ground black pepper. To serve, place the fish on large oval serving plates and pour the sauce over and around the fish. Sprinkle the chopped parsley over the top and serve. Serve the dressed potatoes in a side bowl. To serve, place the fish on large oval serving plates and pour the sauce over and around the fish. Sprinkle the chopped parsley over the top and serve. Serve the dressed potatoes in a side bowl. Recipe tips This method of pan-frying will lend it self to all round fish: salmon, cod, hake, mullet."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf14eb3bdbfd0cc003f8"
} | 92e5fa9150c78f4bd180fa5fda259668caae9198621b72ce36e488872719f1fb | Cecamariti recipe
Cecamariti fritters An average of 5.0 out of 5 stars from 2 ratings Use up odds and ends of veg in these deep-fried dough balls. They're great served as snacks with drinks. 2.5g dried yeast200g/7 oz plain flour50g/1¾ oz fine semolina flour5g/1/8 oz salt10 black olives, destoned and roughly chopped1 red pepper, roasted, peeled and roughly chopped1 small courgette, roughly chopped5 cherry tomatoes, roughly chopped½ red onion, roughly chopped2 tbsp caperspinch dried oregano1 garlic clove, crushedvegetable oil, for deep frying 2.5g dried yeast 200g/7 oz plain flour 50g/1¾ oz fine semolina flour 5g/1/8 oz salt 10 black olives, destoned and roughly chopped 1 red pepper, roasted, peeled and roughly chopped 1 small courgette, roughly chopped 5 cherry tomatoes, roughly chopped ½ red onion, roughly chopped 2 tbsp capers pinch dried oregano 1 garlic clove, crushed vegetable oil, for deep frying Method Mix the yeast with the 200ml/7 fl oz lukewarm water and allow to sit for 5 minutes. Add the plain flour and semolina to a bowl and pour in the yeast mixture. Knead for 5 minutes before adding the salt. Knead for another 10 minutes – the dough will still be quite wet.Add the chopped olives, red pepper, courgette, tomatoes and onion to the dough along with the capers, oregano and garlic. Mix to combine. Cover and allow to rise for about 2 hours, until doubled in size.Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the dough in batches by pinching off portions and rolling into small golf ball-size balls before adding to the hot oil. This can be quite tricky as the dough is very wet, so wearing kitchen gloves or oiling your hands might make the job easier.Cook the dough balls for a few minutes until they are golden-brown and puffed up, then remove and place on a plate lined with kitchen roll. Mix the yeast with the 200ml/7 fl oz lukewarm water and allow to sit for 5 minutes. Mix the yeast with the 200ml/7 fl oz lukewarm water and allow to sit for 5 minutes. Add the plain flour and semolina to a bowl and pour in the yeast mixture. Knead for 5 minutes before adding the salt. Knead for another 10 minutes – the dough will still be quite wet. Add the plain flour and semolina to a bowl and pour in the yeast mixture. Knead for 5 minutes before adding the salt. Knead for another 10 minutes – the dough will still be quite wet. Add the chopped olives, red pepper, courgette, tomatoes and onion to the dough along with the capers, oregano and garlic. Mix to combine. Cover and allow to rise for about 2 hours, until doubled in size. Add the chopped olives, red pepper, courgette, tomatoes and onion to the dough along with the capers, oregano and garlic. Mix to combine. Cover and allow to rise for about 2 hours, until doubled in size. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the dough in batches by pinching off portions and rolling into small golf ball-size balls before adding to the hot oil. This can be quite tricky as the dough is very wet, so wearing kitchen gloves or oiling your hands might make the job easier. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the dough in batches by pinching off portions and rolling into small golf ball-size balls before adding to the hot oil. This can be quite tricky as the dough is very wet, so wearing kitchen gloves or oiling your hands might make the job easier. Cook the dough balls for a few minutes until they are golden-brown and puffed up, then remove and place on a plate lined with kitchen roll. Cook the dough balls for a few minutes until they are golden-brown and puffed up, then remove and place on a plate lined with kitchen roll. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cecamariti_fritters_70154",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cecamariti recipe",
"content": "Cecamariti fritters An average of 5.0 out of 5 stars from 2 ratings Use up odds and ends of veg in these deep-fried dough balls. They're great served as snacks with drinks. 2.5g dried yeast200g/7 oz plain flour50g/1¾ oz fine semolina flour5g/1/8 oz salt10 black olives, destoned and roughly chopped1 red pepper, roasted, peeled and roughly chopped1 small courgette, roughly chopped5 cherry tomatoes, roughly chopped½ red onion, roughly chopped2 tbsp caperspinch dried oregano1 garlic clove, crushedvegetable oil, for deep frying 2.5g dried yeast 200g/7 oz plain flour 50g/1¾ oz fine semolina flour 5g/1/8 oz salt 10 black olives, destoned and roughly chopped 1 red pepper, roasted, peeled and roughly chopped 1 small courgette, roughly chopped 5 cherry tomatoes, roughly chopped ½ red onion, roughly chopped 2 tbsp capers pinch dried oregano 1 garlic clove, crushed vegetable oil, for deep frying Method Mix the yeast with the 200ml/7 fl oz lukewarm water and allow to sit for 5 minutes. Add the plain flour and semolina to a bowl and pour in the yeast mixture. Knead for 5 minutes before adding the salt. Knead for another 10 minutes – the dough will still be quite wet.Add the chopped olives, red pepper, courgette, tomatoes and onion to the dough along with the capers, oregano and garlic. Mix to combine. Cover and allow to rise for about 2 hours, until doubled in size.Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the dough in batches by pinching off portions and rolling into small golf ball-size balls before adding to the hot oil. This can be quite tricky as the dough is very wet, so wearing kitchen gloves or oiling your hands might make the job easier.Cook the dough balls for a few minutes until they are golden-brown and puffed up, then remove and place on a plate lined with kitchen roll. Mix the yeast with the 200ml/7 fl oz lukewarm water and allow to sit for 5 minutes. Mix the yeast with the 200ml/7 fl oz lukewarm water and allow to sit for 5 minutes. Add the plain flour and semolina to a bowl and pour in the yeast mixture. Knead for 5 minutes before adding the salt. Knead for another 10 minutes – the dough will still be quite wet. Add the plain flour and semolina to a bowl and pour in the yeast mixture. Knead for 5 minutes before adding the salt. Knead for another 10 minutes – the dough will still be quite wet. Add the chopped olives, red pepper, courgette, tomatoes and onion to the dough along with the capers, oregano and garlic. Mix to combine. Cover and allow to rise for about 2 hours, until doubled in size. Add the chopped olives, red pepper, courgette, tomatoes and onion to the dough along with the capers, oregano and garlic. Mix to combine. Cover and allow to rise for about 2 hours, until doubled in size. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the dough in batches by pinching off portions and rolling into small golf ball-size balls before adding to the hot oil. This can be quite tricky as the dough is very wet, so wearing kitchen gloves or oiling your hands might make the job easier. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the dough in batches by pinching off portions and rolling into small golf ball-size balls before adding to the hot oil. This can be quite tricky as the dough is very wet, so wearing kitchen gloves or oiling your hands might make the job easier. Cook the dough balls for a few minutes until they are golden-brown and puffed up, then remove and place on a plate lined with kitchen roll. Cook the dough balls for a few minutes until they are golden-brown and puffed up, then remove and place on a plate lined with kitchen roll."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf14eb3bdbfd0cc003f9"
} | 9fe672d7c08aedd2f57addecadbdc090ce53bd3cfb9ea053676a126484bf595b | Chiles rellenos with salsa roja ‘risotto’ recipe
To make the chiles rellenos, put the rice in a large mixing bowl and cover with twice the amount of lukewarm water. Leave the rice to soak uncovered at room temperature for at least 2 hours or overnight. When you are ready to cook the chiles rellenos, heat a grill to hot.Cut a slit along one side of each pepper, keeping them attached at the top and bottom. Arrange the peppers on a rack, sat over a baking tray, slit side up. Grill until soft and blackened (about 7 minutes), then turn the peppers over and grill for another 4–8 minutes. Allow the peppers to cool on the rack, slit side down, so that any liquid drains away.Drain the soaked rice and put into a medium saucepan with 450ml/16fl oz water. Bring to a simmer over a medium heat. Once simmering, reduce the heat to low, cover the pan with a lid and cook for 25 minutes. Remove from the heat, then allow to rest for 10 minutes with the lid on. Set aside.To make the salsa roja, place the olive oil, butter, onion, garlic, tomatoes, chillies, cumin seeds, coriander seeds and salt into a large pan and fry on a medium heat, stirring often for 15 minutes, or until the tomatoes have broken down and the onions are soft and golden-brown. Turn down the heat if it starts to catch or burn.Remove and discard the habanero and ancho chilli, squeezing with the back of a spoon before removing. Transfer the salsa to a blender, add 120ml/4½fl oz of water and the tomato purée and blend until smooth. Return to the pan and set aside.Turn the grill to high.To stuff the peppers, mix the feta and mozzarella together in a bowl.Transfer the peppers from the rack to a foil-lined baking tray. Peel some of the skin off. Pat the inside dry and season with salt. Stuff the pepper with the cheese mixture. Season with a little flaked sea salt and drizzle over a little oil.Grill for 7–9 minutes, or until the cheese is bubbling and brown in patches.Add the cooked rice to the pan with the salsa roja, stir again and gently heat through for a minute. The texture should be that of a loose, saucy risotto – add a splash of water if it’s looking too thick.To serve, spoon the rice onto a platter and top with the peppers. Finish with the spring onions and coriander, squeeze over some of the limes and serve. To make the chiles rellenos, put the rice in a large mixing bowl and cover with twice the amount of lukewarm water. Leave the rice to soak uncovered at room temperature for at least 2 hours or overnight. To make the chiles rellenos, put the rice in a large mixing bowl and cover with twice the amount of lukewarm water. Leave the rice to soak uncovered at room temperature for at least 2 hours or overnight. When you are ready to cook the chiles rellenos, heat a grill to hot. When you are ready to cook the chiles rellenos, heat a grill to hot. Cut a slit along one side of each pepper, keeping them attached at the top and bottom. Arrange the peppers on a rack, sat over a baking tray, slit side up. Grill until soft and blackened (about 7 minutes), then turn the peppers over and grill for another 4–8 minutes. Allow the peppers to cool on the rack, slit side down, so that any liquid drains away. Cut a slit along one side of each pepper, keeping them attached at the top and bottom. Arrange the peppers on a rack, sat over a baking tray, slit side up. Grill until soft and blackened (about 7 minutes), then turn the peppers over and grill for another 4–8 minutes. Allow the peppers to cool on the rack, slit side down, so that any liquid drains away. Drain the soaked rice and put into a medium saucepan with 450ml/16fl oz water. Bring to a simmer over a medium heat. Once simmering, reduce the heat to low, cover the pan with a lid and cook for 25 minutes. Remove from the heat, then allow to rest for 10 minutes with the lid on. Set aside. Drain the soaked rice and put into a medium saucepan with 450ml/16fl oz water. Bring to a simmer over a medium heat. Once simmering, reduce the heat to low, cover the pan with a lid and cook for 25 minutes. Remove from the heat, then allow to rest for 10 minutes with the lid on. Set aside. To make the salsa roja, place the olive oil, butter, onion, garlic, tomatoes, chillies, cumin seeds, coriander seeds and salt into a large pan and fry on a medium heat, stirring often for 15 minutes, or until the tomatoes have broken down and the onions are soft and golden-brown. Turn down the heat if it starts to catch or burn. To make the salsa roja, place the olive oil, butter, onion, garlic, tomatoes, chillies, cumin seeds, coriander seeds and salt into a large pan and fry on a medium heat, stirring often for 15 minutes, or until the tomatoes have broken down and the onions are soft and golden-brown. Turn down the heat if it starts to catch or burn. Remove and discard the habanero and ancho chilli, squeezing with the back of a spoon before removing. Transfer the salsa to a blender, add 120ml/4½fl oz of water and the tomato purée and blend until smooth. Return to the pan and set aside. Remove and discard the habanero and ancho chilli, squeezing with the back of a spoon before removing. Transfer the salsa to a blender, add 120ml/4½fl oz of water and the tomato purée and blend until smooth. Return to the pan and set aside. Turn the grill to high. Turn the grill to high. To stuff the peppers, mix the feta and mozzarella together in a bowl. To stuff the peppers, mix the feta and mozzarella together in a bowl. Transfer the peppers from the rack to a foil-lined baking tray. Peel some of the skin off. Pat the inside dry and season with salt. Stuff the pepper with the cheese mixture. Season with a little flaked sea salt and drizzle over a little oil. Transfer the peppers from the rack to a foil-lined baking tray. Peel some of the skin off. Pat the inside dry and season with salt. Stuff the pepper with the cheese mixture. Season with a little flaked sea salt and drizzle over a little oil. Grill for 7–9 minutes, or until the cheese is bubbling and brown in patches. Grill for 7–9 minutes, or until the cheese is bubbling and brown in patches. Add the cooked rice to the pan with the salsa roja, stir again and gently heat through for a minute. The texture should be that of a loose, saucy risotto – add a splash of water if it’s looking too thick. Add the cooked rice to the pan with the salsa roja, stir again and gently heat through for a minute. The texture should be that of a loose, saucy risotto – add a splash of water if it’s looking too thick. To serve, spoon the rice onto a platter and top with the peppers. Finish with the spring onions and coriander, squeeze over some of the limes and serve. To serve, spoon the rice onto a platter and top with the peppers. Finish with the spring onions and coriander, squeeze over some of the limes and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chiles_rellenos_97512",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chiles rellenos with salsa roja ‘risotto’ recipe",
"content": "To make the chiles rellenos, put the rice in a large mixing bowl and cover with twice the amount of lukewarm water. Leave the rice to soak uncovered at room temperature for at least 2 hours or overnight. When you are ready to cook the chiles rellenos, heat a grill to hot.Cut a slit along one side of each pepper, keeping them attached at the top and bottom. Arrange the peppers on a rack, sat over a baking tray, slit side up. Grill until soft and blackened (about 7 minutes), then turn the peppers over and grill for another 4–8 minutes. Allow the peppers to cool on the rack, slit side down, so that any liquid drains away.Drain the soaked rice and put into a medium saucepan with 450ml/16fl oz water. Bring to a simmer over a medium heat. Once simmering, reduce the heat to low, cover the pan with a lid and cook for 25 minutes. Remove from the heat, then allow to rest for 10 minutes with the lid on. Set aside.To make the salsa roja, place the olive oil, butter, onion, garlic, tomatoes, chillies, cumin seeds, coriander seeds and salt into a large pan and fry on a medium heat, stirring often for 15 minutes, or until the tomatoes have broken down and the onions are soft and golden-brown. Turn down the heat if it starts to catch or burn.Remove and discard the habanero and ancho chilli, squeezing with the back of a spoon before removing. Transfer the salsa to a blender, add 120ml/4½fl oz of water and the tomato purée and blend until smooth. Return to the pan and set aside.Turn the grill to high.To stuff the peppers, mix the feta and mozzarella together in a bowl.Transfer the peppers from the rack to a foil-lined baking tray. Peel some of the skin off. Pat the inside dry and season with salt. Stuff the pepper with the cheese mixture. Season with a little flaked sea salt and drizzle over a little oil.Grill for 7–9 minutes, or until the cheese is bubbling and brown in patches.Add the cooked rice to the pan with the salsa roja, stir again and gently heat through for a minute. The texture should be that of a loose, saucy risotto – add a splash of water if it’s looking too thick.To serve, spoon the rice onto a platter and top with the peppers. Finish with the spring onions and coriander, squeeze over some of the limes and serve. To make the chiles rellenos, put the rice in a large mixing bowl and cover with twice the amount of lukewarm water. Leave the rice to soak uncovered at room temperature for at least 2 hours or overnight. To make the chiles rellenos, put the rice in a large mixing bowl and cover with twice the amount of lukewarm water. Leave the rice to soak uncovered at room temperature for at least 2 hours or overnight. When you are ready to cook the chiles rellenos, heat a grill to hot. When you are ready to cook the chiles rellenos, heat a grill to hot. Cut a slit along one side of each pepper, keeping them attached at the top and bottom. Arrange the peppers on a rack, sat over a baking tray, slit side up. Grill until soft and blackened (about 7 minutes), then turn the peppers over and grill for another 4–8 minutes. Allow the peppers to cool on the rack, slit side down, so that any liquid drains away. Cut a slit along one side of each pepper, keeping them attached at the top and bottom. Arrange the peppers on a rack, sat over a baking tray, slit side up. Grill until soft and blackened (about 7 minutes), then turn the peppers over and grill for another 4–8 minutes. Allow the peppers to cool on the rack, slit side down, so that any liquid drains away. Drain the soaked rice and put into a medium saucepan with 450ml/16fl oz water. Bring to a simmer over a medium heat. Once simmering, reduce the heat to low, cover the pan with a lid and cook for 25 minutes. Remove from the heat, then allow to rest for 10 minutes with the lid on. Set aside. Drain the soaked rice and put into a medium saucepan with 450ml/16fl oz water. Bring to a simmer over a medium heat. Once simmering, reduce the heat to low, cover the pan with a lid and cook for 25 minutes. Remove from the heat, then allow to rest for 10 minutes with the lid on. Set aside. To make the salsa roja, place the olive oil, butter, onion, garlic, tomatoes, chillies, cumin seeds, coriander seeds and salt into a large pan and fry on a medium heat, stirring often for 15 minutes, or until the tomatoes have broken down and the onions are soft and golden-brown. Turn down the heat if it starts to catch or burn. To make the salsa roja, place the olive oil, butter, onion, garlic, tomatoes, chillies, cumin seeds, coriander seeds and salt into a large pan and fry on a medium heat, stirring often for 15 minutes, or until the tomatoes have broken down and the onions are soft and golden-brown. Turn down the heat if it starts to catch or burn. Remove and discard the habanero and ancho chilli, squeezing with the back of a spoon before removing. Transfer the salsa to a blender, add 120ml/4½fl oz of water and the tomato purée and blend until smooth. Return to the pan and set aside. Remove and discard the habanero and ancho chilli, squeezing with the back of a spoon before removing. Transfer the salsa to a blender, add 120ml/4½fl oz of water and the tomato purée and blend until smooth. Return to the pan and set aside. Turn the grill to high. Turn the grill to high. To stuff the peppers, mix the feta and mozzarella together in a bowl. To stuff the peppers, mix the feta and mozzarella together in a bowl. Transfer the peppers from the rack to a foil-lined baking tray. Peel some of the skin off. Pat the inside dry and season with salt. Stuff the pepper with the cheese mixture. Season with a little flaked sea salt and drizzle over a little oil. Transfer the peppers from the rack to a foil-lined baking tray. Peel some of the skin off. Pat the inside dry and season with salt. Stuff the pepper with the cheese mixture. Season with a little flaked sea salt and drizzle over a little oil. Grill for 7–9 minutes, or until the cheese is bubbling and brown in patches. Grill for 7–9 minutes, or until the cheese is bubbling and brown in patches. Add the cooked rice to the pan with the salsa roja, stir again and gently heat through for a minute. The texture should be that of a loose, saucy risotto – add a splash of water if it’s looking too thick. Add the cooked rice to the pan with the salsa roja, stir again and gently heat through for a minute. The texture should be that of a loose, saucy risotto – add a splash of water if it’s looking too thick. To serve, spoon the rice onto a platter and top with the peppers. Finish with the spring onions and coriander, squeeze over some of the limes and serve. To serve, spoon the rice onto a platter and top with the peppers. Finish with the spring onions and coriander, squeeze over some of the limes and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf14eb3bdbfd0cc003fa"
} | 33928f91a42803247ab918640311c7a1b89c293110939ec8623ffd0610b4bee1 | Duck, orange and spinach salad recipe
An average of 4.0 out of 5 stars from 1 rating 1 duck breast, fat trimmed and skin scored 1 duck breast, fat trimmed and skin scored 2 large handfuls spinach½ orange, peeled, segmented and chopped½ shallot, sliced into rings1 tsp sesame oil½ orange, juice onlysplash soy sauce1 red chilli, finely sliced 2 large handfuls spinach ½ orange, peeled, segmented and chopped ½ shallot, sliced into rings 1 tsp sesame oil ½ orange, juice only splash soy sauce 1 red chilli, finely sliced Method Preheat the oven to 200C/400F/Gas 6.Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for five minutes, until the skin is browned and crisp.Drain some of the fat released from the duck and then turn the breast over and cook for a further three minutes, until the flesh has browned and then transfer into the oven to roast for ten minutes, or until cooked through.Meanwhile place the salad ingredients into a large bowl and mix well. To serve, slice the duck breast and place onto the salad. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for five minutes, until the skin is browned and crisp. Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for five minutes, until the skin is browned and crisp. Drain some of the fat released from the duck and then turn the breast over and cook for a further three minutes, until the flesh has browned and then transfer into the oven to roast for ten minutes, or until cooked through. Drain some of the fat released from the duck and then turn the breast over and cook for a further three minutes, until the flesh has browned and then transfer into the oven to roast for ten minutes, or until cooked through. Meanwhile place the salad ingredients into a large bowl and mix well. Meanwhile place the salad ingredients into a large bowl and mix well. To serve, slice the duck breast and place onto the salad. To serve, slice the duck breast and place onto the salad. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/duckandorangespinach_79909",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Duck, orange and spinach salad recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 1 duck breast, fat trimmed and skin scored 1 duck breast, fat trimmed and skin scored 2 large handfuls spinach½ orange, peeled, segmented and chopped½ shallot, sliced into rings1 tsp sesame oil½ orange, juice onlysplash soy sauce1 red chilli, finely sliced 2 large handfuls spinach ½ orange, peeled, segmented and chopped ½ shallot, sliced into rings 1 tsp sesame oil ½ orange, juice only splash soy sauce 1 red chilli, finely sliced Method Preheat the oven to 200C/400F/Gas 6.Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for five minutes, until the skin is browned and crisp.Drain some of the fat released from the duck and then turn the breast over and cook for a further three minutes, until the flesh has browned and then transfer into the oven to roast for ten minutes, or until cooked through.Meanwhile place the salad ingredients into a large bowl and mix well. To serve, slice the duck breast and place onto the salad. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for five minutes, until the skin is browned and crisp. Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for five minutes, until the skin is browned and crisp. Drain some of the fat released from the duck and then turn the breast over and cook for a further three minutes, until the flesh has browned and then transfer into the oven to roast for ten minutes, or until cooked through. Drain some of the fat released from the duck and then turn the breast over and cook for a further three minutes, until the flesh has browned and then transfer into the oven to roast for ten minutes, or until cooked through. Meanwhile place the salad ingredients into a large bowl and mix well. Meanwhile place the salad ingredients into a large bowl and mix well. To serve, slice the duck breast and place onto the salad. To serve, slice the duck breast and place onto the salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf14eb3bdbfd0cc003fb"
} | fe9bfa512e7c0d49e80aaf83034790f16a9b1fb73a449a6d2ae1e10d3e79f8ff | Red pepper and tomato soup recipe
An average of 4.1 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_red_pepper_and_25318_16x9.jpg James Martin's simple red pepper and tomato soup has a lovely rich flavour from roasting the peppers, shallots and tomatoes. The soup can be served hot or cold. 2 red peppers2 banana shallots, halved and trimmed500g/1lb 2oz plum tomatoes4 garlic cloves2 tbsp olive oil25g/1oz butter450ml/16fl oz chicken or vegetable stock, hot 2 red peppers 2 banana shallots, halved and trimmed 500g/1lb 2oz plum tomatoes 4 garlic cloves 2 tbsp olive oil 25g/1oz butter 450ml/16fl oz chicken or vegetable stock, hot 100g/3½oz jarred roasted red peppers, chopped2 tbsp chopped fresh chives75g/2½oz butter, at room temperature1 ciabatta loaf, cut into slices 100g/3½oz jarred roasted red peppers, chopped 2 tbsp chopped fresh chives 75g/2½oz butter, at room temperature 1 ciabatta loaf, cut into slices Method Preheat the oven to 200C/180C Fan/Gas 6.Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1–2 minutes.Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside.Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cookedMelt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic.Add the hot stock and cook for 5 minutes.Blend with a stick blender until smooth and place back in the pan to warm through.For the ciabatta toast, mix in the roasted peppers and chives into the butter. Form into a long log shape and roll in cling film.Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1–2 minutes or until bar marks appear.To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1–2 minutes. Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1–2 minutes. Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside. Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside. Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cooked Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cooked Melt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic. Melt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic. Add the hot stock and cook for 5 minutes. Add the hot stock and cook for 5 minutes. Blend with a stick blender until smooth and place back in the pan to warm through. Blend with a stick blender until smooth and place back in the pan to warm through. For the ciabatta toast, mix in the roasted peppers and chives into the butter. Form into a long log shape and roll in cling film. For the ciabatta toast, mix in the roasted peppers and chives into the butter. Form into a long log shape and roll in cling film. Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1–2 minutes or until bar marks appear. Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1–2 minutes or until bar marks appear. To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top. To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top. Recipe tips You can also roast the peppers in a hot oven. Cut them in half and remove the seeds. Lay them, skin side up on an oiled baking tray and roast for 15 minutes at 220C/200C (fan)/Gas 7. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sweet_red_pepper_and_25318",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Red pepper and tomato soup recipe",
"content": "An average of 4.1 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_red_pepper_and_25318_16x9.jpg James Martin's simple red pepper and tomato soup has a lovely rich flavour from roasting the peppers, shallots and tomatoes. The soup can be served hot or cold. 2 red peppers2 banana shallots, halved and trimmed500g/1lb 2oz plum tomatoes4 garlic cloves2 tbsp olive oil25g/1oz butter450ml/16fl oz chicken or vegetable stock, hot 2 red peppers 2 banana shallots, halved and trimmed 500g/1lb 2oz plum tomatoes 4 garlic cloves 2 tbsp olive oil 25g/1oz butter 450ml/16fl oz chicken or vegetable stock, hot 100g/3½oz jarred roasted red peppers, chopped2 tbsp chopped fresh chives75g/2½oz butter, at room temperature1 ciabatta loaf, cut into slices 100g/3½oz jarred roasted red peppers, chopped 2 tbsp chopped fresh chives 75g/2½oz butter, at room temperature 1 ciabatta loaf, cut into slices Method Preheat the oven to 200C/180C Fan/Gas 6.Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1–2 minutes.Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside.Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cookedMelt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic.Add the hot stock and cook for 5 minutes.Blend with a stick blender until smooth and place back in the pan to warm through.For the ciabatta toast, mix in the roasted peppers and chives into the butter. Form into a long log shape and roll in cling film.Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1–2 minutes or until bar marks appear.To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1–2 minutes. Place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1–2 minutes. Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside. Remove the peppers from the bowl and peel off the black skin, rinse underneath a running tap to get the remainder of the skin off. Remove the seeds and set the pepper aside. Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cooked Place the shallot halves (cut-side down) along with the plum tomatoes and garlic cloves onto a baking tray and drizzle with the olive oil. Bake at the top of the oven for 30 minutes, or until the shallots are cooked Melt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic. Melt the butter in a large pan over a medium heat and add the roasted shallots, peppers and garlic. Add the hot stock and cook for 5 minutes. Add the hot stock and cook for 5 minutes. Blend with a stick blender until smooth and place back in the pan to warm through. Blend with a stick blender until smooth and place back in the pan to warm through. For the ciabatta toast, mix in the roasted peppers and chives into the butter. Form into a long log shape and roll in cling film. For the ciabatta toast, mix in the roasted peppers and chives into the butter. Form into a long log shape and roll in cling film. Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1–2 minutes or until bar marks appear. Heat a large griddle pan and drizzle a little olive oil over the cut ciabatta, and toast either side for 1–2 minutes or until bar marks appear. To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top. To serve, ladle the soup into serving bowls and serve the toasted ciabatta topped with the pepper and chive butter on the top. Recipe tips You can also roast the peppers in a hot oven. Cut them in half and remove the seeds. Lay them, skin side up on an oiled baking tray and roast for 15 minutes at 220C/200C (fan)/Gas 7."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf15eb3bdbfd0cc003fc"
} | 0c1fcacc40149ead22d686e666154467182c4599ce62824234f264d60c7dda8d | Middle Eastern lentils recipe
An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/middle_eastern_lentils_38158_16x9.jpg Bring the enchanting flavours of the Middle East to a simple pot of lentils. Top with fresh herbs and a squeeze of lemon for a moreish meal. 4 tbsp olive oil3 onions, thinly sliced4 garlic cloves, finely choppedcumin seeds, toasted and then ground (to taste)pinch chilli flakes, or to taste200g/7oz brown or green lentils2 green peppers, seeds removed and quarteredlemon juice, to taste1 small bunch fresh coriander, roughly choppedfresh mint, tornsalt and freshly ground black pepper 4 tbsp olive oil 3 onions, thinly sliced 4 garlic cloves, finely chopped cumin seeds, toasted and then ground (to taste) pinch chilli flakes, or to taste 200g/7oz brown or green lentils 2 green peppers, seeds removed and quartered lemon juice, to taste 1 small bunch fresh coriander, roughly chopped fresh mint, torn salt and freshly ground black pepper flatbreadsGreek yoghurt flatbreads Greek yoghurt Method Heat the oil in a large frying pan and add the onions. Cook over a low heat and allow the onions to soften, sweeten and turn gold. This may take about 20 minutes. Do not rush this part, it is important that the onions are sweet. Set aside half the onions, turn up the heat and add the garlic, cumin and chilli. Stir and when you can really smell the garlic add the lentils and enough water to cover them by 5cm/2in. Bring to the boil and then reduce to a simmer. Cover the pan and cook until the lentils soften. You may have to top up the water if the lentils look dry but don't add too much, you don’t want to drain away any delicious juices later. Meanwhile, heat the grill to high. Grill the pepper quarters skin-side up until the skin is blistered and blackened then transfer to a resealable plastic bag. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle peel off the skins. Thinly slice the peppers and set aside. Once the lentils are really soft, and this can take up to an hour, season with salt, pepper and lemon juice. Stir in the coriander leaves and garnish with the remaining sweet fried onions, grilled peppers and mint. Serve with warm flatbreads and a dollop of Greek yoghurt. Heat the oil in a large frying pan and add the onions. Cook over a low heat and allow the onions to soften, sweeten and turn gold. This may take about 20 minutes. Do not rush this part, it is important that the onions are sweet. Heat the oil in a large frying pan and add the onions. Cook over a low heat and allow the onions to soften, sweeten and turn gold. This may take about 20 minutes. Do not rush this part, it is important that the onions are sweet. Set aside half the onions, turn up the heat and add the garlic, cumin and chilli. Stir and when you can really smell the garlic add the lentils and enough water to cover them by 5cm/2in. Set aside half the onions, turn up the heat and add the garlic, cumin and chilli. Stir and when you can really smell the garlic add the lentils and enough water to cover them by 5cm/2in. Bring to the boil and then reduce to a simmer. Cover the pan and cook until the lentils soften. You may have to top up the water if the lentils look dry but don't add too much, you don’t want to drain away any delicious juices later. Bring to the boil and then reduce to a simmer. Cover the pan and cook until the lentils soften. You may have to top up the water if the lentils look dry but don't add too much, you don’t want to drain away any delicious juices later. Meanwhile, heat the grill to high. Grill the pepper quarters skin-side up until the skin is blistered and blackened then transfer to a resealable plastic bag. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle peel off the skins. Thinly slice the peppers and set aside. Meanwhile, heat the grill to high. Grill the pepper quarters skin-side up until the skin is blistered and blackened then transfer to a resealable plastic bag. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle peel off the skins. Thinly slice the peppers and set aside. Once the lentils are really soft, and this can take up to an hour, season with salt, pepper and lemon juice. Stir in the coriander leaves and garnish with the remaining sweet fried onions, grilled peppers and mint. Once the lentils are really soft, and this can take up to an hour, season with salt, pepper and lemon juice. Stir in the coriander leaves and garnish with the remaining sweet fried onions, grilled peppers and mint. Serve with warm flatbreads and a dollop of Greek yoghurt. Serve with warm flatbreads and a dollop of Greek yoghurt. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/middle_eastern_lentils_38158",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Middle Eastern lentils recipe",
"content": "An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/middle_eastern_lentils_38158_16x9.jpg Bring the enchanting flavours of the Middle East to a simple pot of lentils. Top with fresh herbs and a squeeze of lemon for a moreish meal. 4 tbsp olive oil3 onions, thinly sliced4 garlic cloves, finely choppedcumin seeds, toasted and then ground (to taste)pinch chilli flakes, or to taste200g/7oz brown or green lentils2 green peppers, seeds removed and quarteredlemon juice, to taste1 small bunch fresh coriander, roughly choppedfresh mint, tornsalt and freshly ground black pepper 4 tbsp olive oil 3 onions, thinly sliced 4 garlic cloves, finely chopped cumin seeds, toasted and then ground (to taste) pinch chilli flakes, or to taste 200g/7oz brown or green lentils 2 green peppers, seeds removed and quartered lemon juice, to taste 1 small bunch fresh coriander, roughly chopped fresh mint, torn salt and freshly ground black pepper flatbreadsGreek yoghurt flatbreads Greek yoghurt Method Heat the oil in a large frying pan and add the onions. Cook over a low heat and allow the onions to soften, sweeten and turn gold. This may take about 20 minutes. Do not rush this part, it is important that the onions are sweet. Set aside half the onions, turn up the heat and add the garlic, cumin and chilli. Stir and when you can really smell the garlic add the lentils and enough water to cover them by 5cm/2in. Bring to the boil and then reduce to a simmer. Cover the pan and cook until the lentils soften. You may have to top up the water if the lentils look dry but don't add too much, you don’t want to drain away any delicious juices later. Meanwhile, heat the grill to high. Grill the pepper quarters skin-side up until the skin is blistered and blackened then transfer to a resealable plastic bag. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle peel off the skins. Thinly slice the peppers and set aside. Once the lentils are really soft, and this can take up to an hour, season with salt, pepper and lemon juice. Stir in the coriander leaves and garnish with the remaining sweet fried onions, grilled peppers and mint. Serve with warm flatbreads and a dollop of Greek yoghurt. Heat the oil in a large frying pan and add the onions. Cook over a low heat and allow the onions to soften, sweeten and turn gold. This may take about 20 minutes. Do not rush this part, it is important that the onions are sweet. Heat the oil in a large frying pan and add the onions. Cook over a low heat and allow the onions to soften, sweeten and turn gold. This may take about 20 minutes. Do not rush this part, it is important that the onions are sweet. Set aside half the onions, turn up the heat and add the garlic, cumin and chilli. Stir and when you can really smell the garlic add the lentils and enough water to cover them by 5cm/2in. Set aside half the onions, turn up the heat and add the garlic, cumin and chilli. Stir and when you can really smell the garlic add the lentils and enough water to cover them by 5cm/2in. Bring to the boil and then reduce to a simmer. Cover the pan and cook until the lentils soften. You may have to top up the water if the lentils look dry but don't add too much, you don’t want to drain away any delicious juices later. Bring to the boil and then reduce to a simmer. Cover the pan and cook until the lentils soften. You may have to top up the water if the lentils look dry but don't add too much, you don’t want to drain away any delicious juices later. Meanwhile, heat the grill to high. Grill the pepper quarters skin-side up until the skin is blistered and blackened then transfer to a resealable plastic bag. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle peel off the skins. Thinly slice the peppers and set aside. Meanwhile, heat the grill to high. Grill the pepper quarters skin-side up until the skin is blistered and blackened then transfer to a resealable plastic bag. Set aside for 5-10 minutes, or until the skin has loosened from the pepper flesh. Once the peppers are cool enough to handle peel off the skins. Thinly slice the peppers and set aside. Once the lentils are really soft, and this can take up to an hour, season with salt, pepper and lemon juice. Stir in the coriander leaves and garnish with the remaining sweet fried onions, grilled peppers and mint. Once the lentils are really soft, and this can take up to an hour, season with salt, pepper and lemon juice. Stir in the coriander leaves and garnish with the remaining sweet fried onions, grilled peppers and mint. Serve with warm flatbreads and a dollop of Greek yoghurt. Serve with warm flatbreads and a dollop of Greek yoghurt."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf15eb3bdbfd0cc003fd"
} | 171c2c6329bcdb7300633e78a73131e92ab812ffda1464bc4575891be75007b0 | Perfect panzanella recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panzanella_72070_16x9.jpg Do not throw away your old bread! Soaking it in a garlicky mixture of red wine vinegar, olive oil and tomato juices will bring it back to life Mediterranean-style for this classic salad. 2 red peppers 2 yellow peppers225ml/8fl oz extra virgin olive oil800g/1lb 12 oz ripe plum tomatoes1 tbsp large green olives1 tbsp capers, drained and rinsed1 ciabatta loaf3 tbsp red wine vinegar2 garlic cloves, crushedsalt and freshly ground black pepperlarge handful of fresh basil leaves 2 red peppers 2 yellow peppers 225ml/8fl oz extra virgin olive oil 800g/1lb 12 oz ripe plum tomatoes 1 tbsp large green olives 1 tbsp capers, drained and rinsed 1 ciabatta loaf 3 tbsp red wine vinegar 2 garlic cloves, crushed salt and freshly ground black pepper large handful of fresh basil leaves Method Preheat the oven to 180C/350F/Gas 4. Place the peppers on a roasting tray, drizzle a splash of the olive oil over and roast for about 15-20 minutes, or until the peppers are softened but not charred. Place them in a large bowl and cover with cling film for about 20 minutes. (When they have cooled the skin should peel away easily.)Cut the stalk out of the tomatoes and blanch them by plunging in to a jug of boiling water for 45 seconds, or until the skins start to peel away. Using a slotted spoon, scoop out the tomatoes and plunge into a bowl of cold water. Once they have cooled, the skins should easily peel away. Cut the skinned tomatoes into quarters. Remove the seeds and place them in a sieve over a bowl. Put the tomato quarters into a large bowl.Push the seeds into the sieve to release the juice.Peel the roasted peppers and remove and discard the seeds. Cut the flesh into large strips and put in the bowl with the tomatoes.Mix the olives and capers with the tomatoes and peppers.Rip the ciabatta into large chunks and put to one side.Mix the vinegar, garlic and remaining oil with the tomato juice. Add salt and pepper and stir to combine. Add the ciabatta pieces to the bowl and leave for at least an hour so that the bread soaks up all the juice.After an hour mix the ciabatta with the tomatoes and peppers. Tear in the basil leaves and using your hands gently combine all the ingredients.Serve in a large bowl in the centre of the table. Preheat the oven to 180C/350F/Gas 4. Place the peppers on a roasting tray, drizzle a splash of the olive oil over and roast for about 15-20 minutes, or until the peppers are softened but not charred. Place them in a large bowl and cover with cling film for about 20 minutes. (When they have cooled the skin should peel away easily.) Preheat the oven to 180C/350F/Gas 4. Place the peppers on a roasting tray, drizzle a splash of the olive oil over and roast for about 15-20 minutes, or until the peppers are softened but not charred. Place them in a large bowl and cover with cling film for about 20 minutes. (When they have cooled the skin should peel away easily.) Cut the stalk out of the tomatoes and blanch them by plunging in to a jug of boiling water for 45 seconds, or until the skins start to peel away. Using a slotted spoon, scoop out the tomatoes and plunge into a bowl of cold water. Once they have cooled, the skins should easily peel away. Cut the stalk out of the tomatoes and blanch them by plunging in to a jug of boiling water for 45 seconds, or until the skins start to peel away. Using a slotted spoon, scoop out the tomatoes and plunge into a bowl of cold water. Once they have cooled, the skins should easily peel away. Cut the skinned tomatoes into quarters. Remove the seeds and place them in a sieve over a bowl. Put the tomato quarters into a large bowl. Cut the skinned tomatoes into quarters. Remove the seeds and place them in a sieve over a bowl. Put the tomato quarters into a large bowl. Push the seeds into the sieve to release the juice. Push the seeds into the sieve to release the juice. Peel the roasted peppers and remove and discard the seeds. Cut the flesh into large strips and put in the bowl with the tomatoes. Peel the roasted peppers and remove and discard the seeds. Cut the flesh into large strips and put in the bowl with the tomatoes. Mix the olives and capers with the tomatoes and peppers. Mix the olives and capers with the tomatoes and peppers. Rip the ciabatta into large chunks and put to one side. Rip the ciabatta into large chunks and put to one side. Mix the vinegar, garlic and remaining oil with the tomato juice. Add salt and pepper and stir to combine. Add the ciabatta pieces to the bowl and leave for at least an hour so that the bread soaks up all the juice. Mix the vinegar, garlic and remaining oil with the tomato juice. Add salt and pepper and stir to combine. Add the ciabatta pieces to the bowl and leave for at least an hour so that the bread soaks up all the juice. After an hour mix the ciabatta with the tomatoes and peppers. Tear in the basil leaves and using your hands gently combine all the ingredients. After an hour mix the ciabatta with the tomatoes and peppers. Tear in the basil leaves and using your hands gently combine all the ingredients. Serve in a large bowl in the centre of the table. Serve in a large bowl in the centre of the table. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/panzanella_72070",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Perfect panzanella recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panzanella_72070_16x9.jpg Do not throw away your old bread! Soaking it in a garlicky mixture of red wine vinegar, olive oil and tomato juices will bring it back to life Mediterranean-style for this classic salad. 2 red peppers 2 yellow peppers225ml/8fl oz extra virgin olive oil800g/1lb 12 oz ripe plum tomatoes1 tbsp large green olives1 tbsp capers, drained and rinsed1 ciabatta loaf3 tbsp red wine vinegar2 garlic cloves, crushedsalt and freshly ground black pepperlarge handful of fresh basil leaves 2 red peppers 2 yellow peppers 225ml/8fl oz extra virgin olive oil 800g/1lb 12 oz ripe plum tomatoes 1 tbsp large green olives 1 tbsp capers, drained and rinsed 1 ciabatta loaf 3 tbsp red wine vinegar 2 garlic cloves, crushed salt and freshly ground black pepper large handful of fresh basil leaves Method Preheat the oven to 180C/350F/Gas 4. Place the peppers on a roasting tray, drizzle a splash of the olive oil over and roast for about 15-20 minutes, or until the peppers are softened but not charred. Place them in a large bowl and cover with cling film for about 20 minutes. (When they have cooled the skin should peel away easily.)Cut the stalk out of the tomatoes and blanch them by plunging in to a jug of boiling water for 45 seconds, or until the skins start to peel away. Using a slotted spoon, scoop out the tomatoes and plunge into a bowl of cold water. Once they have cooled, the skins should easily peel away. Cut the skinned tomatoes into quarters. Remove the seeds and place them in a sieve over a bowl. Put the tomato quarters into a large bowl.Push the seeds into the sieve to release the juice.Peel the roasted peppers and remove and discard the seeds. Cut the flesh into large strips and put in the bowl with the tomatoes.Mix the olives and capers with the tomatoes and peppers.Rip the ciabatta into large chunks and put to one side.Mix the vinegar, garlic and remaining oil with the tomato juice. Add salt and pepper and stir to combine. Add the ciabatta pieces to the bowl and leave for at least an hour so that the bread soaks up all the juice.After an hour mix the ciabatta with the tomatoes and peppers. Tear in the basil leaves and using your hands gently combine all the ingredients.Serve in a large bowl in the centre of the table. Preheat the oven to 180C/350F/Gas 4. Place the peppers on a roasting tray, drizzle a splash of the olive oil over and roast for about 15-20 minutes, or until the peppers are softened but not charred. Place them in a large bowl and cover with cling film for about 20 minutes. (When they have cooled the skin should peel away easily.) Preheat the oven to 180C/350F/Gas 4. Place the peppers on a roasting tray, drizzle a splash of the olive oil over and roast for about 15-20 minutes, or until the peppers are softened but not charred. Place them in a large bowl and cover with cling film for about 20 minutes. (When they have cooled the skin should peel away easily.) Cut the stalk out of the tomatoes and blanch them by plunging in to a jug of boiling water for 45 seconds, or until the skins start to peel away. Using a slotted spoon, scoop out the tomatoes and plunge into a bowl of cold water. Once they have cooled, the skins should easily peel away. Cut the stalk out of the tomatoes and blanch them by plunging in to a jug of boiling water for 45 seconds, or until the skins start to peel away. Using a slotted spoon, scoop out the tomatoes and plunge into a bowl of cold water. Once they have cooled, the skins should easily peel away. Cut the skinned tomatoes into quarters. Remove the seeds and place them in a sieve over a bowl. Put the tomato quarters into a large bowl. Cut the skinned tomatoes into quarters. Remove the seeds and place them in a sieve over a bowl. Put the tomato quarters into a large bowl. Push the seeds into the sieve to release the juice. Push the seeds into the sieve to release the juice. Peel the roasted peppers and remove and discard the seeds. Cut the flesh into large strips and put in the bowl with the tomatoes. Peel the roasted peppers and remove and discard the seeds. Cut the flesh into large strips and put in the bowl with the tomatoes. Mix the olives and capers with the tomatoes and peppers. Mix the olives and capers with the tomatoes and peppers. Rip the ciabatta into large chunks and put to one side. Rip the ciabatta into large chunks and put to one side. Mix the vinegar, garlic and remaining oil with the tomato juice. Add salt and pepper and stir to combine. Add the ciabatta pieces to the bowl and leave for at least an hour so that the bread soaks up all the juice. Mix the vinegar, garlic and remaining oil with the tomato juice. Add salt and pepper and stir to combine. Add the ciabatta pieces to the bowl and leave for at least an hour so that the bread soaks up all the juice. After an hour mix the ciabatta with the tomatoes and peppers. Tear in the basil leaves and using your hands gently combine all the ingredients. After an hour mix the ciabatta with the tomatoes and peppers. Tear in the basil leaves and using your hands gently combine all the ingredients. Serve in a large bowl in the centre of the table. Serve in a large bowl in the centre of the table."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf15eb3bdbfd0cc003fe"
} | e6b13a0bcbdb3cec2dc1283f555ce1b4176de1bc1ea15b6db5228cf1e09bb68a | Chipotle peppers in adobo sauce recipe
An average of 5.0 out of 5 stars from 1 rating Rick Stein’s fiery, tangy-sweet adobo sauce is perfect for pepping-up steak, chicken, burritos or even fried eggs. Keep a jar in the fridge for when you’re craving something spicy. 8 chipotle chillies3 large ripe tomatoes, skinned and roughly chopped1 medium onion, roughly chopped4 large garlic cloves, sliced60ml/4 tbsp apple cider vinegar¾ tsp salt2 tsp brown sugar 8 chipotle chillies 3 large ripe tomatoes, skinned and roughly chopped 1 medium onion, roughly chopped 4 large garlic cloves, sliced 60ml/4 tbsp apple cider vinegar ¾ tsp salt 2 tsp brown sugar Method Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes.Remove three of the soaked chipotles and set aside. Put the remaining chillies and soaking liquid in a food processor or blender with the tomatoes, onion, garlic, cider vinegar, salt and sugar. Blend until you have a smooth paste.Tip the paste into a saucepan and add the remaining whole soaked chipotles. Bring to the boil, then reduce the heat and simmer the chipotles for up to 1 hour. Check every 20 minutes and add a little water if needed. Leave to cool slightly, then pour into a sterilised glass jar and store in the fridge for up to 1 month. Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes. Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes. Remove three of the soaked chipotles and set aside. Put the remaining chillies and soaking liquid in a food processor or blender with the tomatoes, onion, garlic, cider vinegar, salt and sugar. Blend until you have a smooth paste. Remove three of the soaked chipotles and set aside. Put the remaining chillies and soaking liquid in a food processor or blender with the tomatoes, onion, garlic, cider vinegar, salt and sugar. Blend until you have a smooth paste. Tip the paste into a saucepan and add the remaining whole soaked chipotles. Bring to the boil, then reduce the heat and simmer the chipotles for up to 1 hour. Check every 20 minutes and add a little water if needed. Leave to cool slightly, then pour into a sterilised glass jar and store in the fridge for up to 1 month. Tip the paste into a saucepan and add the remaining whole soaked chipotles. Bring to the boil, then reduce the heat and simmer the chipotles for up to 1 hour. Check every 20 minutes and add a little water if needed. Leave to cool slightly, then pour into a sterilised glass jar and store in the fridge for up to 1 month. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chipotle_peppers_in_64005",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chipotle peppers in adobo sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Rick Stein’s fiery, tangy-sweet adobo sauce is perfect for pepping-up steak, chicken, burritos or even fried eggs. Keep a jar in the fridge for when you’re craving something spicy. 8 chipotle chillies3 large ripe tomatoes, skinned and roughly chopped1 medium onion, roughly chopped4 large garlic cloves, sliced60ml/4 tbsp apple cider vinegar¾ tsp salt2 tsp brown sugar 8 chipotle chillies 3 large ripe tomatoes, skinned and roughly chopped 1 medium onion, roughly chopped 4 large garlic cloves, sliced 60ml/4 tbsp apple cider vinegar ¾ tsp salt 2 tsp brown sugar Method Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes.Remove three of the soaked chipotles and set aside. Put the remaining chillies and soaking liquid in a food processor or blender with the tomatoes, onion, garlic, cider vinegar, salt and sugar. Blend until you have a smooth paste.Tip the paste into a saucepan and add the remaining whole soaked chipotles. Bring to the boil, then reduce the heat and simmer the chipotles for up to 1 hour. Check every 20 minutes and add a little water if needed. Leave to cool slightly, then pour into a sterilised glass jar and store in the fridge for up to 1 month. Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes. Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes. Remove three of the soaked chipotles and set aside. Put the remaining chillies and soaking liquid in a food processor or blender with the tomatoes, onion, garlic, cider vinegar, salt and sugar. Blend until you have a smooth paste. Remove three of the soaked chipotles and set aside. Put the remaining chillies and soaking liquid in a food processor or blender with the tomatoes, onion, garlic, cider vinegar, salt and sugar. Blend until you have a smooth paste. Tip the paste into a saucepan and add the remaining whole soaked chipotles. Bring to the boil, then reduce the heat and simmer the chipotles for up to 1 hour. Check every 20 minutes and add a little water if needed. Leave to cool slightly, then pour into a sterilised glass jar and store in the fridge for up to 1 month. Tip the paste into a saucepan and add the remaining whole soaked chipotles. Bring to the boil, then reduce the heat and simmer the chipotles for up to 1 hour. Check every 20 minutes and add a little water if needed. Leave to cool slightly, then pour into a sterilised glass jar and store in the fridge for up to 1 month."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf15eb3bdbfd0cc003ff"
} | 9d2384f25fd2c3a4c373c1a32cc59dfb9c4910973de16ff6248e55935b39c3cf | Rack of lamb, gnocchi and Provençal vegetables recipe
An average of 0.0 out of 5 stars from 0 ratings Give your Sunday lunch a flavourful twist with homemade gnocchi and Provençal vegetables. 250g/9oz baked potato, warm50g/1¾oz plain flour, sieved, plus extra for rolling out10g/¼oz finely grated Parmesan cheese½ free-range egg yolksalt and freshly ground black pepper1 tbsp chopped chives1tbsp chopped flatleaf parsleyolive oil 250g/9oz baked potato, warm 50g/1¾oz plain flour, sieved, plus extra for rolling out 10g/¼oz finely grated Parmesan cheese ½ free-range egg yolk salt and freshly ground black pepper 1 tbsp chopped chives 1tbsp chopped flatleaf parsley olive oil ¼ bunch basil 150g/5½oz baby spinach¼ garlic clove, finely chopped15g/½oz pine nuts, lightly toasted5 tbsp olive oilpinch grated lemon zest (optional) ¼ bunch basil 150g/5½oz baby spinach ¼ garlic clove, finely chopped 15g/½oz pine nuts, lightly toasted 5 tbsp olive oil pinch grated lemon zest (optional) 4 x 3-bone rack of lamb (about 300g/10½oz each)1 tsp olive oil10g/¼oz unsalted butter1 sprig thyme1 garlic clove 4 x 3-bone rack of lamb (about 300g/10½oz each) 1 tsp olive oil 10g/¼oz unsalted butter 1 sprig thyme 1 garlic clove 2 baby aubergines, halved lengthways1 yellow courgette, chopped into medium sized discs250g/9oz cherry tomatoes, skinned150g/5½oz wild garlic leavessherry vinegar, to taste3 tsp olive oil 2 baby aubergines, halved lengthways 1 yellow courgette, chopped into medium sized discs 250g/9oz cherry tomatoes, skinned 150g/5½oz wild garlic leaves sherry vinegar, to taste 3 tsp olive oil Method For the gnocchi, pass the potato through a fine sieve and mix with all the other ingredients.Season with salt and pepper and then knead into a smooth ball using the extra flour. Roll into a long sausage shape and then cut into small pillow shapes.Heat some water until it is gently simmering. Add the gnocchi, and a bit of olive oil. Once the gnocchi have risen to the surface of the water, put them into some cold water to refresh. Drain on a cloth and set aside.For the pesto, blanch the basil in boiling water, pat dry, then blend with all of the other ingredients, except the lemon zest, for 30-45 seconds. Season with salt and pepper and add the lemon zest, if using. For the lamb, preheat the oven to 170C/150C Fan/Gas 3½.Put the lamb in a large ovenproof pan with the oil and heat to render down the fat. Colour nicely all over and add the butter, thyme and garlic. Put in the oven for 6-8 minutes and then remove and leave to rest. Reheat in the oven for 3 minutes and then slice into chops.For the vegetables, score the aubergine with a knife and sprinkle with a little salt and leave for 3-4 minutes to remove the moisture. Heat a pan, add the olive oil and fry the aubergines until soft, add the courgettes and let them colour a little. Add a drizzle of sherry vinegar. Finally add the tomatoes, wild garlic leaves and some pesto. Add a little water and season. All vegetables should have a slight bite to them and be well coated in the pesto.To serve, put the vegetables and gnocchi in the centre of a large serving plate and top with the lamb and a little more pesto. For the gnocchi, pass the potato through a fine sieve and mix with all the other ingredients. For the gnocchi, pass the potato through a fine sieve and mix with all the other ingredients. Season with salt and pepper and then knead into a smooth ball using the extra flour. Roll into a long sausage shape and then cut into small pillow shapes. Season with salt and pepper and then knead into a smooth ball using the extra flour. Roll into a long sausage shape and then cut into small pillow shapes. Heat some water until it is gently simmering. Add the gnocchi, and a bit of olive oil. Once the gnocchi have risen to the surface of the water, put them into some cold water to refresh. Drain on a cloth and set aside. Heat some water until it is gently simmering. Add the gnocchi, and a bit of olive oil. Once the gnocchi have risen to the surface of the water, put them into some cold water to refresh. Drain on a cloth and set aside. For the pesto, blanch the basil in boiling water, pat dry, then blend with all of the other ingredients, except the lemon zest, for 30-45 seconds. Season with salt and pepper and add the lemon zest, if using. For the pesto, blanch the basil in boiling water, pat dry, then blend with all of the other ingredients, except the lemon zest, for 30-45 seconds. Season with salt and pepper and add the lemon zest, if using. For the lamb, preheat the oven to 170C/150C Fan/Gas 3½. For the lamb, preheat the oven to 170C/150C Fan/Gas 3½. Put the lamb in a large ovenproof pan with the oil and heat to render down the fat. Colour nicely all over and add the butter, thyme and garlic. Put in the oven for 6-8 minutes and then remove and leave to rest. Reheat in the oven for 3 minutes and then slice into chops. Put the lamb in a large ovenproof pan with the oil and heat to render down the fat. Colour nicely all over and add the butter, thyme and garlic. Put in the oven for 6-8 minutes and then remove and leave to rest. Reheat in the oven for 3 minutes and then slice into chops. For the vegetables, score the aubergine with a knife and sprinkle with a little salt and leave for 3-4 minutes to remove the moisture. For the vegetables, score the aubergine with a knife and sprinkle with a little salt and leave for 3-4 minutes to remove the moisture. Heat a pan, add the olive oil and fry the aubergines until soft, add the courgettes and let them colour a little. Add a drizzle of sherry vinegar. Finally add the tomatoes, wild garlic leaves and some pesto. Add a little water and season. All vegetables should have a slight bite to them and be well coated in the pesto. Heat a pan, add the olive oil and fry the aubergines until soft, add the courgettes and let them colour a little. Add a drizzle of sherry vinegar. Finally add the tomatoes, wild garlic leaves and some pesto. Add a little water and season. All vegetables should have a slight bite to them and be well coated in the pesto. To serve, put the vegetables and gnocchi in the centre of a large serving plate and top with the lamb and a little more pesto. To serve, put the vegetables and gnocchi in the centre of a large serving plate and top with the lamb and a little more pesto. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rack_of_lamb_gnocchi_and_95283",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rack of lamb, gnocchi and Provençal vegetables recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Give your Sunday lunch a flavourful twist with homemade gnocchi and Provençal vegetables. 250g/9oz baked potato, warm50g/1¾oz plain flour, sieved, plus extra for rolling out10g/¼oz finely grated Parmesan cheese½ free-range egg yolksalt and freshly ground black pepper1 tbsp chopped chives1tbsp chopped flatleaf parsleyolive oil 250g/9oz baked potato, warm 50g/1¾oz plain flour, sieved, plus extra for rolling out 10g/¼oz finely grated Parmesan cheese ½ free-range egg yolk salt and freshly ground black pepper 1 tbsp chopped chives 1tbsp chopped flatleaf parsley olive oil ¼ bunch basil 150g/5½oz baby spinach¼ garlic clove, finely chopped15g/½oz pine nuts, lightly toasted5 tbsp olive oilpinch grated lemon zest (optional) ¼ bunch basil 150g/5½oz baby spinach ¼ garlic clove, finely chopped 15g/½oz pine nuts, lightly toasted 5 tbsp olive oil pinch grated lemon zest (optional) 4 x 3-bone rack of lamb (about 300g/10½oz each)1 tsp olive oil10g/¼oz unsalted butter1 sprig thyme1 garlic clove 4 x 3-bone rack of lamb (about 300g/10½oz each) 1 tsp olive oil 10g/¼oz unsalted butter 1 sprig thyme 1 garlic clove 2 baby aubergines, halved lengthways1 yellow courgette, chopped into medium sized discs250g/9oz cherry tomatoes, skinned150g/5½oz wild garlic leavessherry vinegar, to taste3 tsp olive oil 2 baby aubergines, halved lengthways 1 yellow courgette, chopped into medium sized discs 250g/9oz cherry tomatoes, skinned 150g/5½oz wild garlic leaves sherry vinegar, to taste 3 tsp olive oil Method For the gnocchi, pass the potato through a fine sieve and mix with all the other ingredients.Season with salt and pepper and then knead into a smooth ball using the extra flour. Roll into a long sausage shape and then cut into small pillow shapes.Heat some water until it is gently simmering. Add the gnocchi, and a bit of olive oil. Once the gnocchi have risen to the surface of the water, put them into some cold water to refresh. Drain on a cloth and set aside.For the pesto, blanch the basil in boiling water, pat dry, then blend with all of the other ingredients, except the lemon zest, for 30-45 seconds. Season with salt and pepper and add the lemon zest, if using. For the lamb, preheat the oven to 170C/150C Fan/Gas 3½.Put the lamb in a large ovenproof pan with the oil and heat to render down the fat. Colour nicely all over and add the butter, thyme and garlic. Put in the oven for 6-8 minutes and then remove and leave to rest. Reheat in the oven for 3 minutes and then slice into chops.For the vegetables, score the aubergine with a knife and sprinkle with a little salt and leave for 3-4 minutes to remove the moisture. Heat a pan, add the olive oil and fry the aubergines until soft, add the courgettes and let them colour a little. Add a drizzle of sherry vinegar. Finally add the tomatoes, wild garlic leaves and some pesto. Add a little water and season. All vegetables should have a slight bite to them and be well coated in the pesto.To serve, put the vegetables and gnocchi in the centre of a large serving plate and top with the lamb and a little more pesto. For the gnocchi, pass the potato through a fine sieve and mix with all the other ingredients. For the gnocchi, pass the potato through a fine sieve and mix with all the other ingredients. Season with salt and pepper and then knead into a smooth ball using the extra flour. Roll into a long sausage shape and then cut into small pillow shapes. Season with salt and pepper and then knead into a smooth ball using the extra flour. Roll into a long sausage shape and then cut into small pillow shapes. Heat some water until it is gently simmering. Add the gnocchi, and a bit of olive oil. Once the gnocchi have risen to the surface of the water, put them into some cold water to refresh. Drain on a cloth and set aside. Heat some water until it is gently simmering. Add the gnocchi, and a bit of olive oil. Once the gnocchi have risen to the surface of the water, put them into some cold water to refresh. Drain on a cloth and set aside. For the pesto, blanch the basil in boiling water, pat dry, then blend with all of the other ingredients, except the lemon zest, for 30-45 seconds. Season with salt and pepper and add the lemon zest, if using. For the pesto, blanch the basil in boiling water, pat dry, then blend with all of the other ingredients, except the lemon zest, for 30-45 seconds. Season with salt and pepper and add the lemon zest, if using. For the lamb, preheat the oven to 170C/150C Fan/Gas 3½. For the lamb, preheat the oven to 170C/150C Fan/Gas 3½. Put the lamb in a large ovenproof pan with the oil and heat to render down the fat. Colour nicely all over and add the butter, thyme and garlic. Put in the oven for 6-8 minutes and then remove and leave to rest. Reheat in the oven for 3 minutes and then slice into chops. Put the lamb in a large ovenproof pan with the oil and heat to render down the fat. Colour nicely all over and add the butter, thyme and garlic. Put in the oven for 6-8 minutes and then remove and leave to rest. Reheat in the oven for 3 minutes and then slice into chops. For the vegetables, score the aubergine with a knife and sprinkle with a little salt and leave for 3-4 minutes to remove the moisture. For the vegetables, score the aubergine with a knife and sprinkle with a little salt and leave for 3-4 minutes to remove the moisture. Heat a pan, add the olive oil and fry the aubergines until soft, add the courgettes and let them colour a little. Add a drizzle of sherry vinegar. Finally add the tomatoes, wild garlic leaves and some pesto. Add a little water and season. All vegetables should have a slight bite to them and be well coated in the pesto. Heat a pan, add the olive oil and fry the aubergines until soft, add the courgettes and let them colour a little. Add a drizzle of sherry vinegar. Finally add the tomatoes, wild garlic leaves and some pesto. Add a little water and season. All vegetables should have a slight bite to them and be well coated in the pesto. To serve, put the vegetables and gnocchi in the centre of a large serving plate and top with the lamb and a little more pesto. To serve, put the vegetables and gnocchi in the centre of a large serving plate and top with the lamb and a little more pesto."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf16eb3bdbfd0cc00400"
} | 7cc918697b6766ee25ea18ff6a592e03092e62cfc81aa60d65cc9781fd0b95a6 | Lentils and goats’ cheese with walnuts recipe
An average of 3.9 out of 5 stars from 8 ratings Sweet, tangy and earthy flavours combine in this delicious vegetarian lentil stew. 2 tbsp olive oil1 onion, finely chopped1 carrot, peeled and finely chopped1 celery stalk, finely chopped1 garlic clove, crushed1 bay leaffew sprigs oregano300g/10½ oz Spanish pardina lentils or other green lentils600ml/20fl oz fresh vegetable stock2 ripe vine tomatoes, skins removed and chopped75g/2½oz caster sugar handful shelled walnuts100g/3½oz soft goats’ cheese 2 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 1 garlic clove, crushed 1 bay leaf few sprigs oregano 300g/10½ oz Spanish pardina lentils or other green lentils 600ml/20fl oz fresh vegetable stock 2 ripe vine tomatoes, skins removed and chopped 75g/2½oz caster sugar handful shelled walnuts 100g/3½oz soft goats’ cheese 3 tbsp olive oil1 tbsp sherry vinegar½ tsp finely chopped chives½ tsp finely chopped mint 3 tbsp olive oil 1 tbsp sherry vinegar ½ tsp finely chopped chives ½ tsp finely chopped mint Method Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce. Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool.To make the dressing, mix the ingredients together in a bowl. To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese to each bowl, then top with the caramelised walnuts and some dressing. Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce. Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce. Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool. Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool. To make the dressing, mix the ingredients together in a bowl. To make the dressing, mix the ingredients together in a bowl. To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese to each bowl, then top with the caramelised walnuts and some dressing. To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese to each bowl, then top with the caramelised walnuts and some dressing. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lentils_goats_cheese_35713",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lentils and goats’ cheese with walnuts recipe",
"content": "An average of 3.9 out of 5 stars from 8 ratings Sweet, tangy and earthy flavours combine in this delicious vegetarian lentil stew. 2 tbsp olive oil1 onion, finely chopped1 carrot, peeled and finely chopped1 celery stalk, finely chopped1 garlic clove, crushed1 bay leaffew sprigs oregano300g/10½ oz Spanish pardina lentils or other green lentils600ml/20fl oz fresh vegetable stock2 ripe vine tomatoes, skins removed and chopped75g/2½oz caster sugar handful shelled walnuts100g/3½oz soft goats’ cheese 2 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 1 garlic clove, crushed 1 bay leaf few sprigs oregano 300g/10½ oz Spanish pardina lentils or other green lentils 600ml/20fl oz fresh vegetable stock 2 ripe vine tomatoes, skins removed and chopped 75g/2½oz caster sugar handful shelled walnuts 100g/3½oz soft goats’ cheese 3 tbsp olive oil1 tbsp sherry vinegar½ tsp finely chopped chives½ tsp finely chopped mint 3 tbsp olive oil 1 tbsp sherry vinegar ½ tsp finely chopped chives ½ tsp finely chopped mint Method Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce. Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool.To make the dressing, mix the ingredients together in a bowl. To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese to each bowl, then top with the caramelised walnuts and some dressing. Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce. Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce. Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool. Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool. To make the dressing, mix the ingredients together in a bowl. To make the dressing, mix the ingredients together in a bowl. To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese to each bowl, then top with the caramelised walnuts and some dressing. To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese to each bowl, then top with the caramelised walnuts and some dressing."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf16eb3bdbfd0cc00401"
} | 6d160619e69c2d23c0abf4141bef3e01f090211a53985decbb63b5dbc939a86c | Caponata with stuffed lamb chops recipe
An average of 0.0 out of 5 stars from 0 ratings Caponata served with lamb inspired by a classic Antonio Carluccio recipe where chops are stuffed with cheese and coated in breadcrumbs. sunflower oil, for deep frying1 shallot, finely chopped½ celery stick, diced, plus 2 chopped celery leaves to garnish1 aubergine (preferably a round Sicilian variety), diced5–6 Italian tomatoes, skins removed1 tsp brown sugar 1 tbsp red wine vinegar1 tbsp extra virgin olive oil1 tbsp capers1 garlic clove, crushed6-7 green olives, depending on size sprig of mint, leaves removed and chopped, to garnish10g toasted almonds, finely chopped, to garnishsalt sunflower oil, for deep frying 1 shallot, finely chopped ½ celery stick, diced, plus 2 chopped celery leaves to garnish 1 aubergine (preferably a round Sicilian variety), diced 5–6 Italian tomatoes, skins removed 1 tsp brown sugar 1 tbsp red wine vinegar 1 tbsp extra virgin olive oil 1 tbsp capers 1 garlic clove, crushed 6-7 green olives, depending on size sprig of mint, leaves removed and chopped, to garnish 10g toasted almonds, finely chopped, to garnish salt 6-bone rack of lamb, French-trimmed, cut into chops (ask your butcher to do this for you)25g/1oz Stracchino or other Italian soft cheese such as mozzarella ½ tsp marjoram 50g/1¾oz plain flour1 free-range egg 100g/3½oz fine breadcrumbs50g/1¾oz unsalted butter2 tbsp olive oilpane carasau (Italian flatbread), to serve (optional) 6-bone rack of lamb, French-trimmed, cut into chops (ask your butcher to do this for you) 25g/1oz Stracchino or other Italian soft cheese such as mozzarella ½ tsp marjoram 50g/1¾oz plain flour 1 free-range egg 100g/3½oz fine breadcrumbs 50g/1¾oz unsalted butter 2 tbsp olive oil pane carasau (Italian flatbread), to serve (optional) Method Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place a griddle pan over a medium heat.To make the caponata, heat a tablespoon oil in a frying pan and add the shallot. Cook for 5–8 minutes, or until softened. Set aside in the frying pan. Meanwhile, plunge the celery into salted boiling water for 20 seconds, then remove and blanch in iced water.Season the aubergine with salt and deep-fry for 5–10 minutes, or until golden brown. Remove using a slotted spoon and drain on kitchen paper.Dry-fry the skinned tomatoes on a griddle and set aside. Once cooled, cut into cubes. Add the sugar, vinegar, oilive oil, capers and garlic to the shallot in the frying pan and cook for 5 minutes. Turn off the heat, then add the celery, aubergine, tomato and olives to the shallot mixture. Stir and transfer to a serving bowl. Garnish with the mint, toasted almonds and celery leaves. Leave to marinate at room temperature for 1 hour, or longer if you have time. Caponata can be eaten hot or at room temperature, so reheat it just before serving if that is your preference.For the lamb, carefully make an incision into the flesh of each lamb chop using a sharp knife to create a pocket in the meat. Stuff the pockets with the cheese and marjoram. Place the flour, egg and breadcrumbs into three shallow bowls. Dip each chop carefully into the flour, then the egg, then the breadcrumbs. Heat the butter and oil in a frying pan, add the chops and cook on each side for 4–5 minutes, or until the chops are golden brown and cooked through. Serve the lamb chops immediately, with the caponata and the pane carasau (if using). Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place a griddle pan over a medium heat. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place a griddle pan over a medium heat. To make the caponata, heat a tablespoon oil in a frying pan and add the shallot. Cook for 5–8 minutes, or until softened. Set aside in the frying pan. To make the caponata, heat a tablespoon oil in a frying pan and add the shallot. Cook for 5–8 minutes, or until softened. Set aside in the frying pan. Meanwhile, plunge the celery into salted boiling water for 20 seconds, then remove and blanch in iced water. Meanwhile, plunge the celery into salted boiling water for 20 seconds, then remove and blanch in iced water. Season the aubergine with salt and deep-fry for 5–10 minutes, or until golden brown. Remove using a slotted spoon and drain on kitchen paper. Season the aubergine with salt and deep-fry for 5–10 minutes, or until golden brown. Remove using a slotted spoon and drain on kitchen paper. Dry-fry the skinned tomatoes on a griddle and set aside. Once cooled, cut into cubes. Dry-fry the skinned tomatoes on a griddle and set aside. Once cooled, cut into cubes. Add the sugar, vinegar, oilive oil, capers and garlic to the shallot in the frying pan and cook for 5 minutes. Turn off the heat, then add the celery, aubergine, tomato and olives to the shallot mixture. Stir and transfer to a serving bowl. Garnish with the mint, toasted almonds and celery leaves. Leave to marinate at room temperature for 1 hour, or longer if you have time. Caponata can be eaten hot or at room temperature, so reheat it just before serving if that is your preference. Add the sugar, vinegar, oilive oil, capers and garlic to the shallot in the frying pan and cook for 5 minutes. Turn off the heat, then add the celery, aubergine, tomato and olives to the shallot mixture. Stir and transfer to a serving bowl. Garnish with the mint, toasted almonds and celery leaves. Leave to marinate at room temperature for 1 hour, or longer if you have time. Caponata can be eaten hot or at room temperature, so reheat it just before serving if that is your preference. For the lamb, carefully make an incision into the flesh of each lamb chop using a sharp knife to create a pocket in the meat. Stuff the pockets with the cheese and marjoram. For the lamb, carefully make an incision into the flesh of each lamb chop using a sharp knife to create a pocket in the meat. Stuff the pockets with the cheese and marjoram. Place the flour, egg and breadcrumbs into three shallow bowls. Dip each chop carefully into the flour, then the egg, then the breadcrumbs. Heat the butter and oil in a frying pan, add the chops and cook on each side for 4–5 minutes, or until the chops are golden brown and cooked through. Place the flour, egg and breadcrumbs into three shallow bowls. Dip each chop carefully into the flour, then the egg, then the breadcrumbs. Heat the butter and oil in a frying pan, add the chops and cook on each side for 4–5 minutes, or until the chops are golden brown and cooked through. Serve the lamb chops immediately, with the caponata and the pane carasau (if using). Serve the lamb chops immediately, with the caponata and the pane carasau (if using). | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/caponata_with_stuffed_82116",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Caponata with stuffed lamb chops recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Caponata served with lamb inspired by a classic Antonio Carluccio recipe where chops are stuffed with cheese and coated in breadcrumbs. sunflower oil, for deep frying1 shallot, finely chopped½ celery stick, diced, plus 2 chopped celery leaves to garnish1 aubergine (preferably a round Sicilian variety), diced5–6 Italian tomatoes, skins removed1 tsp brown sugar 1 tbsp red wine vinegar1 tbsp extra virgin olive oil1 tbsp capers1 garlic clove, crushed6-7 green olives, depending on size sprig of mint, leaves removed and chopped, to garnish10g toasted almonds, finely chopped, to garnishsalt sunflower oil, for deep frying 1 shallot, finely chopped ½ celery stick, diced, plus 2 chopped celery leaves to garnish 1 aubergine (preferably a round Sicilian variety), diced 5–6 Italian tomatoes, skins removed 1 tsp brown sugar 1 tbsp red wine vinegar 1 tbsp extra virgin olive oil 1 tbsp capers 1 garlic clove, crushed 6-7 green olives, depending on size sprig of mint, leaves removed and chopped, to garnish 10g toasted almonds, finely chopped, to garnish salt 6-bone rack of lamb, French-trimmed, cut into chops (ask your butcher to do this for you)25g/1oz Stracchino or other Italian soft cheese such as mozzarella ½ tsp marjoram 50g/1¾oz plain flour1 free-range egg 100g/3½oz fine breadcrumbs50g/1¾oz unsalted butter2 tbsp olive oilpane carasau (Italian flatbread), to serve (optional) 6-bone rack of lamb, French-trimmed, cut into chops (ask your butcher to do this for you) 25g/1oz Stracchino or other Italian soft cheese such as mozzarella ½ tsp marjoram 50g/1¾oz plain flour 1 free-range egg 100g/3½oz fine breadcrumbs 50g/1¾oz unsalted butter 2 tbsp olive oil pane carasau (Italian flatbread), to serve (optional) Method Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place a griddle pan over a medium heat.To make the caponata, heat a tablespoon oil in a frying pan and add the shallot. Cook for 5–8 minutes, or until softened. Set aside in the frying pan. Meanwhile, plunge the celery into salted boiling water for 20 seconds, then remove and blanch in iced water.Season the aubergine with salt and deep-fry for 5–10 minutes, or until golden brown. Remove using a slotted spoon and drain on kitchen paper.Dry-fry the skinned tomatoes on a griddle and set aside. Once cooled, cut into cubes. Add the sugar, vinegar, oilive oil, capers and garlic to the shallot in the frying pan and cook for 5 minutes. Turn off the heat, then add the celery, aubergine, tomato and olives to the shallot mixture. Stir and transfer to a serving bowl. Garnish with the mint, toasted almonds and celery leaves. Leave to marinate at room temperature for 1 hour, or longer if you have time. Caponata can be eaten hot or at room temperature, so reheat it just before serving if that is your preference.For the lamb, carefully make an incision into the flesh of each lamb chop using a sharp knife to create a pocket in the meat. Stuff the pockets with the cheese and marjoram. Place the flour, egg and breadcrumbs into three shallow bowls. Dip each chop carefully into the flour, then the egg, then the breadcrumbs. Heat the butter and oil in a frying pan, add the chops and cook on each side for 4–5 minutes, or until the chops are golden brown and cooked through. Serve the lamb chops immediately, with the caponata and the pane carasau (if using). Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place a griddle pan over a medium heat. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place a griddle pan over a medium heat. To make the caponata, heat a tablespoon oil in a frying pan and add the shallot. Cook for 5–8 minutes, or until softened. Set aside in the frying pan. To make the caponata, heat a tablespoon oil in a frying pan and add the shallot. Cook for 5–8 minutes, or until softened. Set aside in the frying pan. Meanwhile, plunge the celery into salted boiling water for 20 seconds, then remove and blanch in iced water. Meanwhile, plunge the celery into salted boiling water for 20 seconds, then remove and blanch in iced water. Season the aubergine with salt and deep-fry for 5–10 minutes, or until golden brown. Remove using a slotted spoon and drain on kitchen paper. Season the aubergine with salt and deep-fry for 5–10 minutes, or until golden brown. Remove using a slotted spoon and drain on kitchen paper. Dry-fry the skinned tomatoes on a griddle and set aside. Once cooled, cut into cubes. Dry-fry the skinned tomatoes on a griddle and set aside. Once cooled, cut into cubes. Add the sugar, vinegar, oilive oil, capers and garlic to the shallot in the frying pan and cook for 5 minutes. Turn off the heat, then add the celery, aubergine, tomato and olives to the shallot mixture. Stir and transfer to a serving bowl. Garnish with the mint, toasted almonds and celery leaves. Leave to marinate at room temperature for 1 hour, or longer if you have time. Caponata can be eaten hot or at room temperature, so reheat it just before serving if that is your preference. Add the sugar, vinegar, oilive oil, capers and garlic to the shallot in the frying pan and cook for 5 minutes. Turn off the heat, then add the celery, aubergine, tomato and olives to the shallot mixture. Stir and transfer to a serving bowl. Garnish with the mint, toasted almonds and celery leaves. Leave to marinate at room temperature for 1 hour, or longer if you have time. Caponata can be eaten hot or at room temperature, so reheat it just before serving if that is your preference. For the lamb, carefully make an incision into the flesh of each lamb chop using a sharp knife to create a pocket in the meat. Stuff the pockets with the cheese and marjoram. For the lamb, carefully make an incision into the flesh of each lamb chop using a sharp knife to create a pocket in the meat. Stuff the pockets with the cheese and marjoram. Place the flour, egg and breadcrumbs into three shallow bowls. Dip each chop carefully into the flour, then the egg, then the breadcrumbs. Heat the butter and oil in a frying pan, add the chops and cook on each side for 4–5 minutes, or until the chops are golden brown and cooked through. Place the flour, egg and breadcrumbs into three shallow bowls. Dip each chop carefully into the flour, then the egg, then the breadcrumbs. Heat the butter and oil in a frying pan, add the chops and cook on each side for 4–5 minutes, or until the chops are golden brown and cooked through. Serve the lamb chops immediately, with the caponata and the pane carasau (if using). Serve the lamb chops immediately, with the caponata and the pane carasau (if using)."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf16eb3bdbfd0cc00402"
} | 13ea22c4a14f4ea06c1a3906ab533ba02bd3a449497e649ed9a137eb08021de6 | Baked sea bream Rota-style recipe
An average of 4.4 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_sea_bream_28386_16x9.jpg This dish, originally from Rota in the Bay of Cádiz, has been adapted for gilthead bream, which is widely available in the UK. 3 large waxy potatoes, peeled and cut into thick slices5 tbsp olive oil1 large onion, sliced1 garlic clove, chopped1 large green pepper, seeds removed, sliced300g/10½oz tomatoes, skinned and chopped1 bay leaf2 x 400g/14oz whole sea bream, scaled and gutted½ lemon, juice only4 tbsp dry sherrysmall handful flatleaf parsley, leaves chopped, to servesalt and freshly ground black pepper 3 large waxy potatoes, peeled and cut into thick slices 5 tbsp olive oil 1 large onion, sliced 1 garlic clove, chopped 1 large green pepper, seeds removed, sliced 300g/10½oz tomatoes, skinned and chopped 1 bay leaf 2 x 400g/14oz whole sea bream, scaled and gutted ½ lemon, juice only 4 tbsp dry sherry small handful flatleaf parsley, leaves chopped, to serve salt and freshly ground black pepper small handful flatleaf parsley, chopped2 large garlic cloves, roughly chopped½ tsp sea salt small handful flatleaf parsley, chopped 2 large garlic cloves, roughly chopped ½ tsp sea salt Method Preheat the oven to 180C/160C Fan/Gas 4.Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes.In a lidded frying pan, warm 2 tablespoons oil over medium-low heat. Fry the onion, garlic and pepper for 10–15 minutes, or until soft. Add the tomatoes, bay leaf and a little water, cover with a lid and cook for 15 minutes.Season the fish with ½ teaspoon salt and 10 turns of the black peppermill. Place on top of the cooked potato.To make the picada, using a mortar and pestle, grind the parsley, garlic and salt together, then spread it over the fish. Add 4 tablespoons of water and the lemon juice to the dish, then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20–25 minutes. Scatter the parsley over the top and serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes. Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes. In a lidded frying pan, warm 2 tablespoons oil over medium-low heat. Fry the onion, garlic and pepper for 10–15 minutes, or until soft. Add the tomatoes, bay leaf and a little water, cover with a lid and cook for 15 minutes. In a lidded frying pan, warm 2 tablespoons oil over medium-low heat. Fry the onion, garlic and pepper for 10–15 minutes, or until soft. Add the tomatoes, bay leaf and a little water, cover with a lid and cook for 15 minutes. Season the fish with ½ teaspoon salt and 10 turns of the black peppermill. Place on top of the cooked potato. Season the fish with ½ teaspoon salt and 10 turns of the black peppermill. Place on top of the cooked potato. To make the picada, using a mortar and pestle, grind the parsley, garlic and salt together, then spread it over the fish. To make the picada, using a mortar and pestle, grind the parsley, garlic and salt together, then spread it over the fish. Add 4 tablespoons of water and the lemon juice to the dish, then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20–25 minutes. Scatter the parsley over the top and serve immediately. Add 4 tablespoons of water and the lemon juice to the dish, then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20–25 minutes. Scatter the parsley over the top and serve immediately. Recipe tips If you are lucky enough to get hold of a 1.5kg/3lb 5oz fish, double the quantities of the other ingredients and you can serve four. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/baked_sea_bream_28386",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked sea bream Rota-style recipe",
"content": "An average of 4.4 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_sea_bream_28386_16x9.jpg This dish, originally from Rota in the Bay of Cádiz, has been adapted for gilthead bream, which is widely available in the UK. 3 large waxy potatoes, peeled and cut into thick slices5 tbsp olive oil1 large onion, sliced1 garlic clove, chopped1 large green pepper, seeds removed, sliced300g/10½oz tomatoes, skinned and chopped1 bay leaf2 x 400g/14oz whole sea bream, scaled and gutted½ lemon, juice only4 tbsp dry sherrysmall handful flatleaf parsley, leaves chopped, to servesalt and freshly ground black pepper 3 large waxy potatoes, peeled and cut into thick slices 5 tbsp olive oil 1 large onion, sliced 1 garlic clove, chopped 1 large green pepper, seeds removed, sliced 300g/10½oz tomatoes, skinned and chopped 1 bay leaf 2 x 400g/14oz whole sea bream, scaled and gutted ½ lemon, juice only 4 tbsp dry sherry small handful flatleaf parsley, leaves chopped, to serve salt and freshly ground black pepper small handful flatleaf parsley, chopped2 large garlic cloves, roughly chopped½ tsp sea salt small handful flatleaf parsley, chopped 2 large garlic cloves, roughly chopped ½ tsp sea salt Method Preheat the oven to 180C/160C Fan/Gas 4.Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes.In a lidded frying pan, warm 2 tablespoons oil over medium-low heat. Fry the onion, garlic and pepper for 10–15 minutes, or until soft. Add the tomatoes, bay leaf and a little water, cover with a lid and cook for 15 minutes.Season the fish with ½ teaspoon salt and 10 turns of the black peppermill. Place on top of the cooked potato.To make the picada, using a mortar and pestle, grind the parsley, garlic and salt together, then spread it over the fish. Add 4 tablespoons of water and the lemon juice to the dish, then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20–25 minutes. Scatter the parsley over the top and serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes. Arrange the potatoes in an ovenproof dish large enough to accommodate the sea bream. Season with salt and pepper and drizzle with 2 tablespoons oil. Bake for 20 minutes. In a lidded frying pan, warm 2 tablespoons oil over medium-low heat. Fry the onion, garlic and pepper for 10–15 minutes, or until soft. Add the tomatoes, bay leaf and a little water, cover with a lid and cook for 15 minutes. In a lidded frying pan, warm 2 tablespoons oil over medium-low heat. Fry the onion, garlic and pepper for 10–15 minutes, or until soft. Add the tomatoes, bay leaf and a little water, cover with a lid and cook for 15 minutes. Season the fish with ½ teaspoon salt and 10 turns of the black peppermill. Place on top of the cooked potato. Season the fish with ½ teaspoon salt and 10 turns of the black peppermill. Place on top of the cooked potato. To make the picada, using a mortar and pestle, grind the parsley, garlic and salt together, then spread it over the fish. To make the picada, using a mortar and pestle, grind the parsley, garlic and salt together, then spread it over the fish. Add 4 tablespoons of water and the lemon juice to the dish, then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20–25 minutes. Scatter the parsley over the top and serve immediately. Add 4 tablespoons of water and the lemon juice to the dish, then pour the tomato mixture over everything. Drizzle over the remaining oil and the sherry and bake for 20–25 minutes. Scatter the parsley over the top and serve immediately. Recipe tips If you are lucky enough to get hold of a 1.5kg/3lb 5oz fish, double the quantities of the other ingredients and you can serve four."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf17eb3bdbfd0cc00403"
} | 9eae6226464c5c2cdd61d39486f4a7e015cbe4221963242659ab4549fba7e845 | Piedmontese roast peppers recipe
An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/piedmontese_peppers_40938_16x9.jpg Simon Hopkinson's recipe for roast peppers is perfect as an antipasto or a light lunch.This recipe is ridiculously easy, roasting a halved tomato snuggled inside the pepper and then topped with salty anchovies and fresh basil to finish. This meal provides 231 kcal, 6.2g protein, 16g carbohydrate (of which 15g sugars), 16g fat (of which 2.5g saturates), 6g fibre and 1g salt per portion. 8-12 ripe plum tomatoes4 red peppers, stalks left on (for decoration), cut lengthways in half, seeds removed4 garlic cloves, sliced5-6 tbsp extra virgin olive oilsalt and freshly ground black pepper 8 large canned anchovies, cut in half lengthwayssmall handful fresh basil 8-12 ripe plum tomatoes 4 red peppers, stalks left on (for decoration), cut lengthways in half, seeds removed 4 garlic cloves, sliced 5-6 tbsp extra virgin olive oil salt and freshly ground black pepper 8 large canned anchovies, cut in half lengthways small handful fresh basil Method Preheat the oven to 190C/375F/Gas 5.Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins. Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up.Place the garlic inside the peppers and then fit the tomatoes inside too, pushing them gently into the space. Add a small pinch of salt and a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour, turning the heat down a little if you notice any excessive scorching of the peppers. Once they are nicely softened and have slightly collapsed, remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature. Top with basil leaves and serve. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins. Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins. Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up. Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up. Place the garlic inside the peppers and then fit the tomatoes inside too, pushing them gently into the space. Add a small pinch of salt and a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour, turning the heat down a little if you notice any excessive scorching of the peppers. Place the garlic inside the peppers and then fit the tomatoes inside too, pushing them gently into the space. Add a small pinch of salt and a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour, turning the heat down a little if you notice any excessive scorching of the peppers. Once they are nicely softened and have slightly collapsed, remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature. Once they are nicely softened and have slightly collapsed, remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature. Top with basil leaves and serve. Top with basil leaves and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/piedmontese_peppers_40938",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Piedmontese roast peppers recipe",
"content": "An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/piedmontese_peppers_40938_16x9.jpg Simon Hopkinson's recipe for roast peppers is perfect as an antipasto or a light lunch.This recipe is ridiculously easy, roasting a halved tomato snuggled inside the pepper and then topped with salty anchovies and fresh basil to finish. This meal provides 231 kcal, 6.2g protein, 16g carbohydrate (of which 15g sugars), 16g fat (of which 2.5g saturates), 6g fibre and 1g salt per portion. 8-12 ripe plum tomatoes4 red peppers, stalks left on (for decoration), cut lengthways in half, seeds removed4 garlic cloves, sliced5-6 tbsp extra virgin olive oilsalt and freshly ground black pepper 8 large canned anchovies, cut in half lengthwayssmall handful fresh basil 8-12 ripe plum tomatoes 4 red peppers, stalks left on (for decoration), cut lengthways in half, seeds removed 4 garlic cloves, sliced 5-6 tbsp extra virgin olive oil salt and freshly ground black pepper 8 large canned anchovies, cut in half lengthways small handful fresh basil Method Preheat the oven to 190C/375F/Gas 5.Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins. Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up.Place the garlic inside the peppers and then fit the tomatoes inside too, pushing them gently into the space. Add a small pinch of salt and a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour, turning the heat down a little if you notice any excessive scorching of the peppers. Once they are nicely softened and have slightly collapsed, remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature. Top with basil leaves and serve. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins. Pour boiling water over the plum tomatoes, leave for 10 seconds, carefully remove from the water and refresh in a bowl of cold water. Peel off the tomato skins. Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up. Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up. Place the garlic inside the peppers and then fit the tomatoes inside too, pushing them gently into the space. Add a small pinch of salt and a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour, turning the heat down a little if you notice any excessive scorching of the peppers. Place the garlic inside the peppers and then fit the tomatoes inside too, pushing them gently into the space. Add a small pinch of salt and a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour, turning the heat down a little if you notice any excessive scorching of the peppers. Once they are nicely softened and have slightly collapsed, remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature. Once they are nicely softened and have slightly collapsed, remove the peppers from the oven. Criss-cross each pepper half with an anchovy, baste with the oily juices and allow to cool to room temperature. Top with basil leaves and serve. Top with basil leaves and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf17eb3bdbfd0cc00404"
} | e69e4beea0d733c396b4d344a9786055f48c70e668789d34f32b7b4f1b163248 | Aztec molcajete recipe
For the salsa, place the garlic, chilli, onion and coriander into a large pestle and mortar and crush to a paste.Add the tomato and crush together, before adding the beer and canned tomatoes. Mix to combine.Season to taste with salt and freshly ground black pepper.Transfer this mixture to a pan (or a traditional Mexican lava stone pestle), place over a high heat and bring to the boil - take care if you're using a stone pestle as it will get very hot.Reduce the heat and simmer for 20 minutes. Add more salt and freshly ground black pepper, to taste, and keep warm.For the molcajete base, heat a griddle pan until hot. Toss the chicken strips with olive oil and salt and freshly ground black pepper in a small bowl. Place the chicken onto the griddle pan to start cooking while you season the steak.Season the steak with salt and freshly ground black pepper, to taste, and add the steak and chorizo to the griddle pan.Cook the meat for 2-3 minutes, then turn over and cook for a further another 2-3 minutes, or until cooked all the way through. Remove the meat from the griddle and set aside in a warm place to rest.Add the whole spring onions to the griddle pan and griddle for 1-2 minutes. Remove and set aside in a warm place.For the refried beans, heat a saucepan until hot and add the sunflower oil and onions and fry until golden-brown.Add the beans, along with the water from one of the cans. Stir, add the chicken stock and bring to the boil.Reduce the heat and simmer for 5-8 minutes.Remove the beans from the heat and allow to cool slightly. Purée with a hand-held blender and season with salt and freshly ground black pepper. Reheat the beans if necessary.To serve, toast the tortillas under the grill.The salsa should either be served hot in the lava stone pestle, or, if using a saucepan, pour into a normal kitchen pestle and mortar and serve from there.Slice the steak and place into the salsa in the pestle, along with the chorizo and chicken. Garnish the top with the grilled spring onions, avocado and chopped coriander. Serve the refried beans and toasted tortillas alongside. For the salsa, place the garlic, chilli, onion and coriander into a large pestle and mortar and crush to a paste. For the salsa, place the garlic, chilli, onion and coriander into a large pestle and mortar and crush to a paste. Add the tomato and crush together, before adding the beer and canned tomatoes. Mix to combine. Add the tomato and crush together, before adding the beer and canned tomatoes. Mix to combine. Season to taste with salt and freshly ground black pepper. Season to taste with salt and freshly ground black pepper. Transfer this mixture to a pan (or a traditional Mexican lava stone pestle), place over a high heat and bring to the boil - take care if you're using a stone pestle as it will get very hot. Transfer this mixture to a pan (or a traditional Mexican lava stone pestle), place over a high heat and bring to the boil - take care if you're using a stone pestle as it will get very hot. Reduce the heat and simmer for 20 minutes. Add more salt and freshly ground black pepper, to taste, and keep warm. Reduce the heat and simmer for 20 minutes. Add more salt and freshly ground black pepper, to taste, and keep warm. For the molcajete base, heat a griddle pan until hot. Toss the chicken strips with olive oil and salt and freshly ground black pepper in a small bowl. Place the chicken onto the griddle pan to start cooking while you season the steak. For the molcajete base, heat a griddle pan until hot. Toss the chicken strips with olive oil and salt and freshly ground black pepper in a small bowl. Place the chicken onto the griddle pan to start cooking while you season the steak. Season the steak with salt and freshly ground black pepper, to taste, and add the steak and chorizo to the griddle pan. Season the steak with salt and freshly ground black pepper, to taste, and add the steak and chorizo to the griddle pan. Cook the meat for 2-3 minutes, then turn over and cook for a further another 2-3 minutes, or until cooked all the way through. Remove the meat from the griddle and set aside in a warm place to rest. Cook the meat for 2-3 minutes, then turn over and cook for a further another 2-3 minutes, or until cooked all the way through. Remove the meat from the griddle and set aside in a warm place to rest. Add the whole spring onions to the griddle pan and griddle for 1-2 minutes. Remove and set aside in a warm place. Add the whole spring onions to the griddle pan and griddle for 1-2 minutes. Remove and set aside in a warm place. For the refried beans, heat a saucepan until hot and add the sunflower oil and onions and fry until golden-brown. For the refried beans, heat a saucepan until hot and add the sunflower oil and onions and fry until golden-brown. Add the beans, along with the water from one of the cans. Stir, add the chicken stock and bring to the boil. Add the beans, along with the water from one of the cans. Stir, add the chicken stock and bring to the boil. Reduce the heat and simmer for 5-8 minutes. Reduce the heat and simmer for 5-8 minutes. Remove the beans from the heat and allow to cool slightly. Purée with a hand-held blender and season with salt and freshly ground black pepper. Reheat the beans if necessary. Remove the beans from the heat and allow to cool slightly. Purée with a hand-held blender and season with salt and freshly ground black pepper. Reheat the beans if necessary. To serve, toast the tortillas under the grill. To serve, toast the tortillas under the grill. The salsa should either be served hot in the lava stone pestle, or, if using a saucepan, pour into a normal kitchen pestle and mortar and serve from there. The salsa should either be served hot in the lava stone pestle, or, if using a saucepan, pour into a normal kitchen pestle and mortar and serve from there. Slice the steak and place into the salsa in the pestle, along with the chorizo and chicken. Garnish the top with the grilled spring onions, avocado and chopped coriander. Serve the refried beans and toasted tortillas alongside. Slice the steak and place into the salsa in the pestle, along with the chorizo and chicken. Garnish the top with the grilled spring onions, avocado and chopped coriander. Serve the refried beans and toasted tortillas alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/aztecmolcajete_87914",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Aztec molcajete recipe",
"content": "For the salsa, place the garlic, chilli, onion and coriander into a large pestle and mortar and crush to a paste.Add the tomato and crush together, before adding the beer and canned tomatoes. Mix to combine.Season to taste with salt and freshly ground black pepper.Transfer this mixture to a pan (or a traditional Mexican lava stone pestle), place over a high heat and bring to the boil - take care if you're using a stone pestle as it will get very hot.Reduce the heat and simmer for 20 minutes. Add more salt and freshly ground black pepper, to taste, and keep warm.For the molcajete base, heat a griddle pan until hot. Toss the chicken strips with olive oil and salt and freshly ground black pepper in a small bowl. Place the chicken onto the griddle pan to start cooking while you season the steak.Season the steak with salt and freshly ground black pepper, to taste, and add the steak and chorizo to the griddle pan.Cook the meat for 2-3 minutes, then turn over and cook for a further another 2-3 minutes, or until cooked all the way through. Remove the meat from the griddle and set aside in a warm place to rest.Add the whole spring onions to the griddle pan and griddle for 1-2 minutes. Remove and set aside in a warm place.For the refried beans, heat a saucepan until hot and add the sunflower oil and onions and fry until golden-brown.Add the beans, along with the water from one of the cans. Stir, add the chicken stock and bring to the boil.Reduce the heat and simmer for 5-8 minutes.Remove the beans from the heat and allow to cool slightly. Purée with a hand-held blender and season with salt and freshly ground black pepper. Reheat the beans if necessary.To serve, toast the tortillas under the grill.The salsa should either be served hot in the lava stone pestle, or, if using a saucepan, pour into a normal kitchen pestle and mortar and serve from there.Slice the steak and place into the salsa in the pestle, along with the chorizo and chicken. Garnish the top with the grilled spring onions, avocado and chopped coriander. Serve the refried beans and toasted tortillas alongside. For the salsa, place the garlic, chilli, onion and coriander into a large pestle and mortar and crush to a paste. For the salsa, place the garlic, chilli, onion and coriander into a large pestle and mortar and crush to a paste. Add the tomato and crush together, before adding the beer and canned tomatoes. Mix to combine. Add the tomato and crush together, before adding the beer and canned tomatoes. Mix to combine. Season to taste with salt and freshly ground black pepper. Season to taste with salt and freshly ground black pepper. Transfer this mixture to a pan (or a traditional Mexican lava stone pestle), place over a high heat and bring to the boil - take care if you're using a stone pestle as it will get very hot. Transfer this mixture to a pan (or a traditional Mexican lava stone pestle), place over a high heat and bring to the boil - take care if you're using a stone pestle as it will get very hot. Reduce the heat and simmer for 20 minutes. Add more salt and freshly ground black pepper, to taste, and keep warm. Reduce the heat and simmer for 20 minutes. Add more salt and freshly ground black pepper, to taste, and keep warm. For the molcajete base, heat a griddle pan until hot. Toss the chicken strips with olive oil and salt and freshly ground black pepper in a small bowl. Place the chicken onto the griddle pan to start cooking while you season the steak. For the molcajete base, heat a griddle pan until hot. Toss the chicken strips with olive oil and salt and freshly ground black pepper in a small bowl. Place the chicken onto the griddle pan to start cooking while you season the steak. Season the steak with salt and freshly ground black pepper, to taste, and add the steak and chorizo to the griddle pan. Season the steak with salt and freshly ground black pepper, to taste, and add the steak and chorizo to the griddle pan. Cook the meat for 2-3 minutes, then turn over and cook for a further another 2-3 minutes, or until cooked all the way through. Remove the meat from the griddle and set aside in a warm place to rest. Cook the meat for 2-3 minutes, then turn over and cook for a further another 2-3 minutes, or until cooked all the way through. Remove the meat from the griddle and set aside in a warm place to rest. Add the whole spring onions to the griddle pan and griddle for 1-2 minutes. Remove and set aside in a warm place. Add the whole spring onions to the griddle pan and griddle for 1-2 minutes. Remove and set aside in a warm place. For the refried beans, heat a saucepan until hot and add the sunflower oil and onions and fry until golden-brown. For the refried beans, heat a saucepan until hot and add the sunflower oil and onions and fry until golden-brown. Add the beans, along with the water from one of the cans. Stir, add the chicken stock and bring to the boil. Add the beans, along with the water from one of the cans. Stir, add the chicken stock and bring to the boil. Reduce the heat and simmer for 5-8 minutes. Reduce the heat and simmer for 5-8 minutes. Remove the beans from the heat and allow to cool slightly. Purée with a hand-held blender and season with salt and freshly ground black pepper. Reheat the beans if necessary. Remove the beans from the heat and allow to cool slightly. Purée with a hand-held blender and season with salt and freshly ground black pepper. Reheat the beans if necessary. To serve, toast the tortillas under the grill. To serve, toast the tortillas under the grill. The salsa should either be served hot in the lava stone pestle, or, if using a saucepan, pour into a normal kitchen pestle and mortar and serve from there. The salsa should either be served hot in the lava stone pestle, or, if using a saucepan, pour into a normal kitchen pestle and mortar and serve from there. Slice the steak and place into the salsa in the pestle, along with the chorizo and chicken. Garnish the top with the grilled spring onions, avocado and chopped coriander. Serve the refried beans and toasted tortillas alongside. Slice the steak and place into the salsa in the pestle, along with the chorizo and chicken. Garnish the top with the grilled spring onions, avocado and chopped coriander. Serve the refried beans and toasted tortillas alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf17eb3bdbfd0cc00405"
} | f82a07eb2abd261284d544a1346f73ebc7e8edb18e9f65c3c0522fd1ba7d1c38 | Rib-eye steaks with tomatoes and olives recipe
An average of 5.0 out of 5 stars from 1 rating Give this deluxe steak an Italian flair with tomatoes and olives. 300ml/11fl oz olive oil30ml/1fl oz Cabernet Sauvignon vinegar 300ml/11fl oz olive oil 30ml/1fl oz Cabernet Sauvignon vinegar 2 tbsp olive oil30g/1oz butter4 x 250-300g/11oz rib-eye steaks4 plum tomatoes, peeled and de-seeded, cut into quarters 20 black olives, pits removed2 tbsp caperberriessplash of red wine300g/11oz new potatoes, cooked 2 cloves of garlicsmall handful of rosemary needles200g/7oz spinach 2 tbsp olive oil 30g/1oz butter 4 x 250-300g/11oz rib-eye steaks 4 plum tomatoes, peeled and de-seeded, cut into quarters 20 black olives, pits removed 2 tbsp caperberries splash of red wine 300g/11oz new potatoes, cooked 2 cloves of garlic small handful of rosemary needles 200g/7oz spinach Method Make the vinaigrette with the olive oil and red wine vinegar and leave to one side.For the steak, heat the oil and butter in a heavy-based frying pan.Cook the steak should take about five minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes.Add the tomato quarters, olives and caperberries to the pan and quickly sauté.Deglaze the pan with the red wine and add the contents of the pan to the vinaigrette.Heat a frying pan until hot then add the olive oil and potatoes, garlic and rosemary. Sauté until golden.Wilt the spinach in a hot frying pan.Serve the steaks on top of the spinach and potatoes. Pour over a little of the vinaigrette with the tomatoes and olives. Make the vinaigrette with the olive oil and red wine vinegar and leave to one side. Make the vinaigrette with the olive oil and red wine vinegar and leave to one side. For the steak, heat the oil and butter in a heavy-based frying pan. For the steak, heat the oil and butter in a heavy-based frying pan. Cook the steak should take about five minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes. Cook the steak should take about five minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes. Add the tomato quarters, olives and caperberries to the pan and quickly sauté. Add the tomato quarters, olives and caperberries to the pan and quickly sauté. Deglaze the pan with the red wine and add the contents of the pan to the vinaigrette. Deglaze the pan with the red wine and add the contents of the pan to the vinaigrette. Heat a frying pan until hot then add the olive oil and potatoes, garlic and rosemary. Sauté until golden. Heat a frying pan until hot then add the olive oil and potatoes, garlic and rosemary. Sauté until golden. Wilt the spinach in a hot frying pan. Wilt the spinach in a hot frying pan. Serve the steaks on top of the spinach and potatoes. Pour over a little of the vinaigrette with the tomatoes and olives. Serve the steaks on top of the spinach and potatoes. Pour over a little of the vinaigrette with the tomatoes and olives. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ribeyesteakswithtoma_83894",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rib-eye steaks with tomatoes and olives recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Give this deluxe steak an Italian flair with tomatoes and olives. 300ml/11fl oz olive oil30ml/1fl oz Cabernet Sauvignon vinegar 300ml/11fl oz olive oil 30ml/1fl oz Cabernet Sauvignon vinegar 2 tbsp olive oil30g/1oz butter4 x 250-300g/11oz rib-eye steaks4 plum tomatoes, peeled and de-seeded, cut into quarters 20 black olives, pits removed2 tbsp caperberriessplash of red wine300g/11oz new potatoes, cooked 2 cloves of garlicsmall handful of rosemary needles200g/7oz spinach 2 tbsp olive oil 30g/1oz butter 4 x 250-300g/11oz rib-eye steaks 4 plum tomatoes, peeled and de-seeded, cut into quarters 20 black olives, pits removed 2 tbsp caperberries splash of red wine 300g/11oz new potatoes, cooked 2 cloves of garlic small handful of rosemary needles 200g/7oz spinach Method Make the vinaigrette with the olive oil and red wine vinegar and leave to one side.For the steak, heat the oil and butter in a heavy-based frying pan.Cook the steak should take about five minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes.Add the tomato quarters, olives and caperberries to the pan and quickly sauté.Deglaze the pan with the red wine and add the contents of the pan to the vinaigrette.Heat a frying pan until hot then add the olive oil and potatoes, garlic and rosemary. Sauté until golden.Wilt the spinach in a hot frying pan.Serve the steaks on top of the spinach and potatoes. Pour over a little of the vinaigrette with the tomatoes and olives. Make the vinaigrette with the olive oil and red wine vinegar and leave to one side. Make the vinaigrette with the olive oil and red wine vinegar and leave to one side. For the steak, heat the oil and butter in a heavy-based frying pan. For the steak, heat the oil and butter in a heavy-based frying pan. Cook the steak should take about five minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes. Cook the steak should take about five minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes. Add the tomato quarters, olives and caperberries to the pan and quickly sauté. Add the tomato quarters, olives and caperberries to the pan and quickly sauté. Deglaze the pan with the red wine and add the contents of the pan to the vinaigrette. Deglaze the pan with the red wine and add the contents of the pan to the vinaigrette. Heat a frying pan until hot then add the olive oil and potatoes, garlic and rosemary. Sauté until golden. Heat a frying pan until hot then add the olive oil and potatoes, garlic and rosemary. Sauté until golden. Wilt the spinach in a hot frying pan. Wilt the spinach in a hot frying pan. Serve the steaks on top of the spinach and potatoes. Pour over a little of the vinaigrette with the tomatoes and olives. Serve the steaks on top of the spinach and potatoes. Pour over a little of the vinaigrette with the tomatoes and olives."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf17eb3bdbfd0cc00406"
} | e3f2313f8148b37ac40f56812828de30773e6c9942b5eb5340458d727dfd7844 | Spaghetti with clams recipe
Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Place the rest in a large bowl. Cover with lots of cold water and leave to stand for 20 minutes to give the clams a chance to dislodge any sand that might be present inside the shells. (Don’t leave for any longer than 20 minutes or the clams will die and become unusable.)Half-fill your largest saucepan or flame-proof casserole with cold water, add the salt and bring to the boil. Score a cross through the skin in the base of the tomato and lower gently into the bubbling water. Leave for 30 seconds and then remove with a slotted spoon or tongs, place on a chopping board and leave until cool enough to handle.Return the water to the boil and gradually add the spaghetti, pushing down and separating the strands as it enters the water. Stir well as it begins to soften and return to the boil. Cook for 10 minutes, or according to the packet instructions, until just tender (al dente).While the spaghetti is boiling, remove the clams from the bowl they have been soaking in with a slotted spoon – so that any sand is left at the bottom of the bowl – rinse in a colander and transfer to a clean bowl.Heat the oil in a large non-stick, lidded sauté pan or wide-based saucepan. Very gently fry the garlic, shallot and chilli for 5 minutes, or until well softened, stirring regularly. Slip the skin off the tomato and discard. Cut the tomato into quarters, throw away the seeds, and cut the tomato flesh into 1cm/½in dice.Increase the heat under the pan to high, add the tomatoes and cook for a minute, stirring. Pour in the wine and bring to a simmer. Add the clams and stir well. Cover with a tight-fitting lid and cook for 1 minute. Carefully give the pan a good shake, holding the lid firmly in place, and cook for 2 minutes more.Remove the lid, stir the clams with a wooden spoon and cook for a further 30–60 seconds, or until the clams have all opened. Remove the pan from the heat, pick through the clams and discard any that haven’t opened. Season the clam mixture well with salt and freshly ground black pepper.Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the chopped parsley, season with ground black pepper and toss well together (Tongs or a large spoon and fork work well for tossing.) Check the seasoning and serve. Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Place the rest in a large bowl. Cover with lots of cold water and leave to stand for 20 minutes to give the clams a chance to dislodge any sand that might be present inside the shells. (Don’t leave for any longer than 20 minutes or the clams will die and become unusable.) Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Place the rest in a large bowl. Cover with lots of cold water and leave to stand for 20 minutes to give the clams a chance to dislodge any sand that might be present inside the shells. (Don’t leave for any longer than 20 minutes or the clams will die and become unusable.) Half-fill your largest saucepan or flame-proof casserole with cold water, add the salt and bring to the boil. Score a cross through the skin in the base of the tomato and lower gently into the bubbling water. Leave for 30 seconds and then remove with a slotted spoon or tongs, place on a chopping board and leave until cool enough to handle. Half-fill your largest saucepan or flame-proof casserole with cold water, add the salt and bring to the boil. Score a cross through the skin in the base of the tomato and lower gently into the bubbling water. Leave for 30 seconds and then remove with a slotted spoon or tongs, place on a chopping board and leave until cool enough to handle. Return the water to the boil and gradually add the spaghetti, pushing down and separating the strands as it enters the water. Stir well as it begins to soften and return to the boil. Cook for 10 minutes, or according to the packet instructions, until just tender (al dente). Return the water to the boil and gradually add the spaghetti, pushing down and separating the strands as it enters the water. Stir well as it begins to soften and return to the boil. Cook for 10 minutes, or according to the packet instructions, until just tender (al dente). While the spaghetti is boiling, remove the clams from the bowl they have been soaking in with a slotted spoon – so that any sand is left at the bottom of the bowl – rinse in a colander and transfer to a clean bowl. While the spaghetti is boiling, remove the clams from the bowl they have been soaking in with a slotted spoon – so that any sand is left at the bottom of the bowl – rinse in a colander and transfer to a clean bowl. Heat the oil in a large non-stick, lidded sauté pan or wide-based saucepan. Very gently fry the garlic, shallot and chilli for 5 minutes, or until well softened, stirring regularly. Slip the skin off the tomato and discard. Cut the tomato into quarters, throw away the seeds, and cut the tomato flesh into 1cm/½in dice. Heat the oil in a large non-stick, lidded sauté pan or wide-based saucepan. Very gently fry the garlic, shallot and chilli for 5 minutes, or until well softened, stirring regularly. Slip the skin off the tomato and discard. Cut the tomato into quarters, throw away the seeds, and cut the tomato flesh into 1cm/½in dice. Increase the heat under the pan to high, add the tomatoes and cook for a minute, stirring. Pour in the wine and bring to a simmer. Add the clams and stir well. Cover with a tight-fitting lid and cook for 1 minute. Carefully give the pan a good shake, holding the lid firmly in place, and cook for 2 minutes more. Increase the heat under the pan to high, add the tomatoes and cook for a minute, stirring. Pour in the wine and bring to a simmer. Add the clams and stir well. Cover with a tight-fitting lid and cook for 1 minute. Carefully give the pan a good shake, holding the lid firmly in place, and cook for 2 minutes more. Remove the lid, stir the clams with a wooden spoon and cook for a further 30–60 seconds, or until the clams have all opened. Remove the pan from the heat, pick through the clams and discard any that haven’t opened. Season the clam mixture well with salt and freshly ground black pepper. Remove the lid, stir the clams with a wooden spoon and cook for a further 30–60 seconds, or until the clams have all opened. Remove the pan from the heat, pick through the clams and discard any that haven’t opened. Season the clam mixture well with salt and freshly ground black pepper. Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the chopped parsley, season with ground black pepper and toss well together (Tongs or a large spoon and fork work well for tossing.) Check the seasoning and serve. Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the chopped parsley, season with ground black pepper and toss well together (Tongs or a large spoon and fork work well for tossing.) Check the seasoning and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spaghetti_vongle_23082",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spaghetti with clams recipe",
"content": "Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Place the rest in a large bowl. Cover with lots of cold water and leave to stand for 20 minutes to give the clams a chance to dislodge any sand that might be present inside the shells. (Don’t leave for any longer than 20 minutes or the clams will die and become unusable.)Half-fill your largest saucepan or flame-proof casserole with cold water, add the salt and bring to the boil. Score a cross through the skin in the base of the tomato and lower gently into the bubbling water. Leave for 30 seconds and then remove with a slotted spoon or tongs, place on a chopping board and leave until cool enough to handle.Return the water to the boil and gradually add the spaghetti, pushing down and separating the strands as it enters the water. Stir well as it begins to soften and return to the boil. Cook for 10 minutes, or according to the packet instructions, until just tender (al dente).While the spaghetti is boiling, remove the clams from the bowl they have been soaking in with a slotted spoon – so that any sand is left at the bottom of the bowl – rinse in a colander and transfer to a clean bowl.Heat the oil in a large non-stick, lidded sauté pan or wide-based saucepan. Very gently fry the garlic, shallot and chilli for 5 minutes, or until well softened, stirring regularly. Slip the skin off the tomato and discard. Cut the tomato into quarters, throw away the seeds, and cut the tomato flesh into 1cm/½in dice.Increase the heat under the pan to high, add the tomatoes and cook for a minute, stirring. Pour in the wine and bring to a simmer. Add the clams and stir well. Cover with a tight-fitting lid and cook for 1 minute. Carefully give the pan a good shake, holding the lid firmly in place, and cook for 2 minutes more.Remove the lid, stir the clams with a wooden spoon and cook for a further 30–60 seconds, or until the clams have all opened. Remove the pan from the heat, pick through the clams and discard any that haven’t opened. Season the clam mixture well with salt and freshly ground black pepper.Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the chopped parsley, season with ground black pepper and toss well together (Tongs or a large spoon and fork work well for tossing.) Check the seasoning and serve. Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Place the rest in a large bowl. Cover with lots of cold water and leave to stand for 20 minutes to give the clams a chance to dislodge any sand that might be present inside the shells. (Don’t leave for any longer than 20 minutes or the clams will die and become unusable.) Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don’t close when tapped on the edge of the sink. Place the rest in a large bowl. Cover with lots of cold water and leave to stand for 20 minutes to give the clams a chance to dislodge any sand that might be present inside the shells. (Don’t leave for any longer than 20 minutes or the clams will die and become unusable.) Half-fill your largest saucepan or flame-proof casserole with cold water, add the salt and bring to the boil. Score a cross through the skin in the base of the tomato and lower gently into the bubbling water. Leave for 30 seconds and then remove with a slotted spoon or tongs, place on a chopping board and leave until cool enough to handle. Half-fill your largest saucepan or flame-proof casserole with cold water, add the salt and bring to the boil. Score a cross through the skin in the base of the tomato and lower gently into the bubbling water. Leave for 30 seconds and then remove with a slotted spoon or tongs, place on a chopping board and leave until cool enough to handle. Return the water to the boil and gradually add the spaghetti, pushing down and separating the strands as it enters the water. Stir well as it begins to soften and return to the boil. Cook for 10 minutes, or according to the packet instructions, until just tender (al dente). Return the water to the boil and gradually add the spaghetti, pushing down and separating the strands as it enters the water. Stir well as it begins to soften and return to the boil. Cook for 10 minutes, or according to the packet instructions, until just tender (al dente). While the spaghetti is boiling, remove the clams from the bowl they have been soaking in with a slotted spoon – so that any sand is left at the bottom of the bowl – rinse in a colander and transfer to a clean bowl. While the spaghetti is boiling, remove the clams from the bowl they have been soaking in with a slotted spoon – so that any sand is left at the bottom of the bowl – rinse in a colander and transfer to a clean bowl. Heat the oil in a large non-stick, lidded sauté pan or wide-based saucepan. Very gently fry the garlic, shallot and chilli for 5 minutes, or until well softened, stirring regularly. Slip the skin off the tomato and discard. Cut the tomato into quarters, throw away the seeds, and cut the tomato flesh into 1cm/½in dice. Heat the oil in a large non-stick, lidded sauté pan or wide-based saucepan. Very gently fry the garlic, shallot and chilli for 5 minutes, or until well softened, stirring regularly. Slip the skin off the tomato and discard. Cut the tomato into quarters, throw away the seeds, and cut the tomato flesh into 1cm/½in dice. Increase the heat under the pan to high, add the tomatoes and cook for a minute, stirring. Pour in the wine and bring to a simmer. Add the clams and stir well. Cover with a tight-fitting lid and cook for 1 minute. Carefully give the pan a good shake, holding the lid firmly in place, and cook for 2 minutes more. Increase the heat under the pan to high, add the tomatoes and cook for a minute, stirring. Pour in the wine and bring to a simmer. Add the clams and stir well. Cover with a tight-fitting lid and cook for 1 minute. Carefully give the pan a good shake, holding the lid firmly in place, and cook for 2 minutes more. Remove the lid, stir the clams with a wooden spoon and cook for a further 30–60 seconds, or until the clams have all opened. Remove the pan from the heat, pick through the clams and discard any that haven’t opened. Season the clam mixture well with salt and freshly ground black pepper. Remove the lid, stir the clams with a wooden spoon and cook for a further 30–60 seconds, or until the clams have all opened. Remove the pan from the heat, pick through the clams and discard any that haven’t opened. Season the clam mixture well with salt and freshly ground black pepper. Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the chopped parsley, season with ground black pepper and toss well together (Tongs or a large spoon and fork work well for tossing.) Check the seasoning and serve. Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the chopped parsley, season with ground black pepper and toss well together (Tongs or a large spoon and fork work well for tossing.) Check the seasoning and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf17eb3bdbfd0cc00407"
} | bf03c381fcbdf5b7cad7163fad5b0bb892c832c729ce246746e0e61fcd462fd9 | Poached smoked haddock with ackee recipe
Poached smoked haddock with ackee and callaloo An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poachedsmokedhaddock_91131_16x9.jpg This gently sweet and salty cinnamon poached smoked haddock is served with a spicy ackee stew and fresh callaloo. 500ml/17½fl oz semi-skimmed milk½ cinnamon stick1 vanilla pod, casing only4 x 150g/5oz natural smoked haddock fillets, boneless 500ml/17½fl oz semi-skimmed milk ½ cinnamon stick 1 vanilla pod, casing only 4 x 150g/5oz natural smoked haddock fillets, boneless 110ml/4fl oz extra virgin rapeseed oil2 garlic cloves, grated1 tsp fresh thyme leaves, finely chopped½ tsp black peppercorns, cracked1 tsp allspice berries, cracked1 bunch spring onions, finely sliced2 red peppers, finely sliced2 yellow peppers, finely sliced1 tsp chilli jam, preferably made with scotch bonnet chillies5 plum tomatoes, peeled and roughly choppedabout 150ml/5fl oz fish stock, if needed1 x 425g/15oz canned ackee, drained and rinsed well 110ml/4fl oz extra virgin rapeseed oil 2 garlic cloves, grated 1 tsp fresh thyme leaves, finely chopped ½ tsp black peppercorns, cracked 1 tsp allspice berries, cracked 1 bunch spring onions, finely sliced 2 red peppers, finely sliced 2 yellow peppers, finely sliced 1 tsp chilli jam, preferably made with scotch bonnet chillies 5 plum tomatoes, peeled and roughly chopped about 150ml/5fl oz fish stock, if needed 1 x 425g/15oz canned ackee, drained and rinsed well 500g/1lb 2oz callaloo, washed and dried 500g/1lb 2oz callaloo, washed and dried Method For the smoked haddock, place a deep heavy-based frying pan onto a medium heat, add the milk, cinnamon and vanilla pod and bring to a simmer.Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm.For the ackee, heat a large pan until medium hot, add three-quarters of the rapeseed oil and gently heat. Add the garlic, thyme, peppercorns and allspice berries and fry for 30 seconds.Add the spring onions, peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes.Add the chopped tomatoes, and fish stock if the mixture seems dry. Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo. For the callaloo, heat the remaining oil in a frying pan, add the callaloo and cook for 1-2 minutes, or until just wilted. To serve, spoon the ackee onto each of four plates, top with the smoked haddock and pile some callaloo alongside. For the smoked haddock, place a deep heavy-based frying pan onto a medium heat, add the milk, cinnamon and vanilla pod and bring to a simmer. For the smoked haddock, place a deep heavy-based frying pan onto a medium heat, add the milk, cinnamon and vanilla pod and bring to a simmer. Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm. Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm. For the ackee, heat a large pan until medium hot, add three-quarters of the rapeseed oil and gently heat. Add the garlic, thyme, peppercorns and allspice berries and fry for 30 seconds. For the ackee, heat a large pan until medium hot, add three-quarters of the rapeseed oil and gently heat. Add the garlic, thyme, peppercorns and allspice berries and fry for 30 seconds. Add the spring onions, peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes. Add the spring onions, peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes. Add the chopped tomatoes, and fish stock if the mixture seems dry. Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo. Add the chopped tomatoes, and fish stock if the mixture seems dry. Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo. For the callaloo, heat the remaining oil in a frying pan, add the callaloo and cook for 1-2 minutes, or until just wilted. For the callaloo, heat the remaining oil in a frying pan, add the callaloo and cook for 1-2 minutes, or until just wilted. To serve, spoon the ackee onto each of four plates, top with the smoked haddock and pile some callaloo alongside. To serve, spoon the ackee onto each of four plates, top with the smoked haddock and pile some callaloo alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/poachedsmokedhaddock_91131",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Poached smoked haddock with ackee recipe",
"content": "Poached smoked haddock with ackee and callaloo An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poachedsmokedhaddock_91131_16x9.jpg This gently sweet and salty cinnamon poached smoked haddock is served with a spicy ackee stew and fresh callaloo. 500ml/17½fl oz semi-skimmed milk½ cinnamon stick1 vanilla pod, casing only4 x 150g/5oz natural smoked haddock fillets, boneless 500ml/17½fl oz semi-skimmed milk ½ cinnamon stick 1 vanilla pod, casing only 4 x 150g/5oz natural smoked haddock fillets, boneless 110ml/4fl oz extra virgin rapeseed oil2 garlic cloves, grated1 tsp fresh thyme leaves, finely chopped½ tsp black peppercorns, cracked1 tsp allspice berries, cracked1 bunch spring onions, finely sliced2 red peppers, finely sliced2 yellow peppers, finely sliced1 tsp chilli jam, preferably made with scotch bonnet chillies5 plum tomatoes, peeled and roughly choppedabout 150ml/5fl oz fish stock, if needed1 x 425g/15oz canned ackee, drained and rinsed well 110ml/4fl oz extra virgin rapeseed oil 2 garlic cloves, grated 1 tsp fresh thyme leaves, finely chopped ½ tsp black peppercorns, cracked 1 tsp allspice berries, cracked 1 bunch spring onions, finely sliced 2 red peppers, finely sliced 2 yellow peppers, finely sliced 1 tsp chilli jam, preferably made with scotch bonnet chillies 5 plum tomatoes, peeled and roughly chopped about 150ml/5fl oz fish stock, if needed 1 x 425g/15oz canned ackee, drained and rinsed well 500g/1lb 2oz callaloo, washed and dried 500g/1lb 2oz callaloo, washed and dried Method For the smoked haddock, place a deep heavy-based frying pan onto a medium heat, add the milk, cinnamon and vanilla pod and bring to a simmer.Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm.For the ackee, heat a large pan until medium hot, add three-quarters of the rapeseed oil and gently heat. Add the garlic, thyme, peppercorns and allspice berries and fry for 30 seconds.Add the spring onions, peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes.Add the chopped tomatoes, and fish stock if the mixture seems dry. Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo. For the callaloo, heat the remaining oil in a frying pan, add the callaloo and cook for 1-2 minutes, or until just wilted. To serve, spoon the ackee onto each of four plates, top with the smoked haddock and pile some callaloo alongside. For the smoked haddock, place a deep heavy-based frying pan onto a medium heat, add the milk, cinnamon and vanilla pod and bring to a simmer. For the smoked haddock, place a deep heavy-based frying pan onto a medium heat, add the milk, cinnamon and vanilla pod and bring to a simmer. Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm. Add the smoked haddock and cook for 4-5 minutes until cooked through. Lift the fish out of the pan using a fish slice and carefully remove the skin. Keep the fish warm. For the ackee, heat a large pan until medium hot, add three-quarters of the rapeseed oil and gently heat. Add the garlic, thyme, peppercorns and allspice berries and fry for 30 seconds. For the ackee, heat a large pan until medium hot, add three-quarters of the rapeseed oil and gently heat. Add the garlic, thyme, peppercorns and allspice berries and fry for 30 seconds. Add the spring onions, peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes. Add the spring onions, peppers and chilli jam and fry over a low heat until the vegetables wilt into their own juices - about 15 minutes. Add the chopped tomatoes, and fish stock if the mixture seems dry. Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo. Add the chopped tomatoes, and fish stock if the mixture seems dry. Gently stir in the drained ackee and simmer over a low heat while you cook the callaloo. For the callaloo, heat the remaining oil in a frying pan, add the callaloo and cook for 1-2 minutes, or until just wilted. For the callaloo, heat the remaining oil in a frying pan, add the callaloo and cook for 1-2 minutes, or until just wilted. To serve, spoon the ackee onto each of four plates, top with the smoked haddock and pile some callaloo alongside. To serve, spoon the ackee onto each of four plates, top with the smoked haddock and pile some callaloo alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf18eb3bdbfd0cc00408"
} | 121c0e4eac97dbfd567e36839885d88b92b11834e3b931e681a6f4f75831fdb7 | Butternut squash and tomato soup recipe
An average of 5.0 out of 5 stars from 2 ratings This filling winter soup is pepped up with a few Christmas leftovers, including bacon, brie and chestnuts. 1 butternut squash, cut into wedges, seeds removed8 tomatoes, skins removed, de-seeded, cut in half4 garlic cloves, roughly choppedsmall sprig fresh thyme3 tbsp rapeseed oil1 litre/1¾ pints chicken stock4 rashers bacon, diced8 pre-cooked chestnuts (you can buy vacuum-packed chestnuts from larger supermarkets or delicatessens), dicedsalt and freshly ground black pepper2 tbsp chopped fresh parsley, to garnish 1 butternut squash, cut into wedges, seeds removed 8 tomatoes, skins removed, de-seeded, cut in half 4 garlic cloves, roughly chopped small sprig fresh thyme 3 tbsp rapeseed oil 1 litre/1¾ pints chicken stock 4 rashers bacon, diced 8 pre-cooked chestnuts (you can buy vacuum-packed chestnuts from larger supermarkets or delicatessens), diced salt and freshly ground black pepper 2 tbsp chopped fresh parsley, to garnish 2 small baguettes, cut in half lengthways175g/6oz brie, diced1 tsp Dijon mustard 2 small baguettes, cut in half lengthways 175g/6oz brie, diced 1 tsp Dijon mustard Method For the soup, preheat the oven to 210C/190C Fan/Gas 6.Arrange the squash wedges and tomato halves on a baking tray. Sprinkle over the garlic and thyme, drizzle over 2 tablespoons of the oil, then season, to taste, with salt and freshly ground black pepper. Roast in the oven for 25-30 minutes, or until tender and golden-brown.Meanwhile, for the brie and mustard croûtons, preheat the grill to its highest setting. Place the baguette halves on a baking tray, cut sides facing upwards, and grill until toasted. Mix the brie and mustard in a small bowl until well combined. Spoon the mixture onto the toast, then cut the toast into cubes. Set aside until needed (keep warm).Peel away the skins from the cooked butternut squash wedges, then transfer the flesh to a large saucepan, along with the cooked tomatoes and garlic. Discard the thyme. Pour over the stock and bring the mixture to the boil. Continue to boil for 2-3 minutes, then set aside to cool slightly. Using a hand-held blender, blend the soup to a smooth purée. Heat the remaining oil in a frying pan over a medium heat. Add the diced bacon and fry for 3-4 minutes, or until light golden-brown. Stir the cooked bacon into the soup, along with the chestnuts. Sprinkle over the parsley, season again if necessary, and serve in bowls with the croûtons alongside. For the soup, preheat the oven to 210C/190C Fan/Gas 6. For the soup, preheat the oven to 210C/190C Fan/Gas 6. Arrange the squash wedges and tomato halves on a baking tray. Sprinkle over the garlic and thyme, drizzle over 2 tablespoons of the oil, then season, to taste, with salt and freshly ground black pepper. Roast in the oven for 25-30 minutes, or until tender and golden-brown. Arrange the squash wedges and tomato halves on a baking tray. Sprinkle over the garlic and thyme, drizzle over 2 tablespoons of the oil, then season, to taste, with salt and freshly ground black pepper. Roast in the oven for 25-30 minutes, or until tender and golden-brown. Meanwhile, for the brie and mustard croûtons, preheat the grill to its highest setting. Place the baguette halves on a baking tray, cut sides facing upwards, and grill until toasted. Meanwhile, for the brie and mustard croûtons, preheat the grill to its highest setting. Place the baguette halves on a baking tray, cut sides facing upwards, and grill until toasted. Mix the brie and mustard in a small bowl until well combined. Spoon the mixture onto the toast, then cut the toast into cubes. Set aside until needed (keep warm). Mix the brie and mustard in a small bowl until well combined. Spoon the mixture onto the toast, then cut the toast into cubes. Set aside until needed (keep warm). Peel away the skins from the cooked butternut squash wedges, then transfer the flesh to a large saucepan, along with the cooked tomatoes and garlic. Discard the thyme. Peel away the skins from the cooked butternut squash wedges, then transfer the flesh to a large saucepan, along with the cooked tomatoes and garlic. Discard the thyme. Pour over the stock and bring the mixture to the boil. Continue to boil for 2-3 minutes, then set aside to cool slightly. Using a hand-held blender, blend the soup to a smooth purée. Pour over the stock and bring the mixture to the boil. Continue to boil for 2-3 minutes, then set aside to cool slightly. Using a hand-held blender, blend the soup to a smooth purée. Heat the remaining oil in a frying pan over a medium heat. Add the diced bacon and fry for 3-4 minutes, or until light golden-brown. Stir the cooked bacon into the soup, along with the chestnuts. Sprinkle over the parsley, season again if necessary, and serve in bowls with the croûtons alongside. Heat the remaining oil in a frying pan over a medium heat. Add the diced bacon and fry for 3-4 minutes, or until light golden-brown. Stir the cooked bacon into the soup, along with the chestnuts. Sprinkle over the parsley, season again if necessary, and serve in bowls with the croûtons alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_squash_and_tomato_02436",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Butternut squash and tomato soup recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This filling winter soup is pepped up with a few Christmas leftovers, including bacon, brie and chestnuts. 1 butternut squash, cut into wedges, seeds removed8 tomatoes, skins removed, de-seeded, cut in half4 garlic cloves, roughly choppedsmall sprig fresh thyme3 tbsp rapeseed oil1 litre/1¾ pints chicken stock4 rashers bacon, diced8 pre-cooked chestnuts (you can buy vacuum-packed chestnuts from larger supermarkets or delicatessens), dicedsalt and freshly ground black pepper2 tbsp chopped fresh parsley, to garnish 1 butternut squash, cut into wedges, seeds removed 8 tomatoes, skins removed, de-seeded, cut in half 4 garlic cloves, roughly chopped small sprig fresh thyme 3 tbsp rapeseed oil 1 litre/1¾ pints chicken stock 4 rashers bacon, diced 8 pre-cooked chestnuts (you can buy vacuum-packed chestnuts from larger supermarkets or delicatessens), diced salt and freshly ground black pepper 2 tbsp chopped fresh parsley, to garnish 2 small baguettes, cut in half lengthways175g/6oz brie, diced1 tsp Dijon mustard 2 small baguettes, cut in half lengthways 175g/6oz brie, diced 1 tsp Dijon mustard Method For the soup, preheat the oven to 210C/190C Fan/Gas 6.Arrange the squash wedges and tomato halves on a baking tray. Sprinkle over the garlic and thyme, drizzle over 2 tablespoons of the oil, then season, to taste, with salt and freshly ground black pepper. Roast in the oven for 25-30 minutes, or until tender and golden-brown.Meanwhile, for the brie and mustard croûtons, preheat the grill to its highest setting. Place the baguette halves on a baking tray, cut sides facing upwards, and grill until toasted. Mix the brie and mustard in a small bowl until well combined. Spoon the mixture onto the toast, then cut the toast into cubes. Set aside until needed (keep warm).Peel away the skins from the cooked butternut squash wedges, then transfer the flesh to a large saucepan, along with the cooked tomatoes and garlic. Discard the thyme. Pour over the stock and bring the mixture to the boil. Continue to boil for 2-3 minutes, then set aside to cool slightly. Using a hand-held blender, blend the soup to a smooth purée. Heat the remaining oil in a frying pan over a medium heat. Add the diced bacon and fry for 3-4 minutes, or until light golden-brown. Stir the cooked bacon into the soup, along with the chestnuts. Sprinkle over the parsley, season again if necessary, and serve in bowls with the croûtons alongside. For the soup, preheat the oven to 210C/190C Fan/Gas 6. For the soup, preheat the oven to 210C/190C Fan/Gas 6. Arrange the squash wedges and tomato halves on a baking tray. Sprinkle over the garlic and thyme, drizzle over 2 tablespoons of the oil, then season, to taste, with salt and freshly ground black pepper. Roast in the oven for 25-30 minutes, or until tender and golden-brown. Arrange the squash wedges and tomato halves on a baking tray. Sprinkle over the garlic and thyme, drizzle over 2 tablespoons of the oil, then season, to taste, with salt and freshly ground black pepper. Roast in the oven for 25-30 minutes, or until tender and golden-brown. Meanwhile, for the brie and mustard croûtons, preheat the grill to its highest setting. Place the baguette halves on a baking tray, cut sides facing upwards, and grill until toasted. Meanwhile, for the brie and mustard croûtons, preheat the grill to its highest setting. Place the baguette halves on a baking tray, cut sides facing upwards, and grill until toasted. Mix the brie and mustard in a small bowl until well combined. Spoon the mixture onto the toast, then cut the toast into cubes. Set aside until needed (keep warm). Mix the brie and mustard in a small bowl until well combined. Spoon the mixture onto the toast, then cut the toast into cubes. Set aside until needed (keep warm). Peel away the skins from the cooked butternut squash wedges, then transfer the flesh to a large saucepan, along with the cooked tomatoes and garlic. Discard the thyme. Peel away the skins from the cooked butternut squash wedges, then transfer the flesh to a large saucepan, along with the cooked tomatoes and garlic. Discard the thyme. Pour over the stock and bring the mixture to the boil. Continue to boil for 2-3 minutes, then set aside to cool slightly. Using a hand-held blender, blend the soup to a smooth purée. Pour over the stock and bring the mixture to the boil. Continue to boil for 2-3 minutes, then set aside to cool slightly. Using a hand-held blender, blend the soup to a smooth purée. Heat the remaining oil in a frying pan over a medium heat. Add the diced bacon and fry for 3-4 minutes, or until light golden-brown. Stir the cooked bacon into the soup, along with the chestnuts. Sprinkle over the parsley, season again if necessary, and serve in bowls with the croûtons alongside. Heat the remaining oil in a frying pan over a medium heat. Add the diced bacon and fry for 3-4 minutes, or until light golden-brown. Stir the cooked bacon into the soup, along with the chestnuts. Sprinkle over the parsley, season again if necessary, and serve in bowls with the croûtons alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf18eb3bdbfd0cc00409"
} | 40f27d30416773ad966f2a596e9e924c313b3ef3c4ef7caa1999085b886aeca0 | Stuffed marrow recipe
Preheat the oven to 180C/350F/Gas 4. Line a large roasting tin with foil, leaving the ends hanging over the edges of the tin. Bring a large pan of water to the boil – the pan needs to be large enough to hold the marrow halves. Season the water lightly with salt. Scoop the seeds and stringy pulp from the marrow halves using a spoon, and discard. Scoop about 120g/4½oz of the flesh from the inside of the marrow, creating a large hollow, and put to one side. Carefully lower the hollowed marrow halves into the pan of boiling water, immediately turn the heat off and leave them sitting in the hot water until you are ready to use them.Crush the garlic and fresh thyme in a pestle and mortar and add salt and freshly ground pepper to taste. Heat the olive oil in a pan, add the onions, followed by the garlic and thyme, and then fry until soft. Add the beef mince and cook for about 10 minutes, stirring regularly until browned. If using fresh tomatoes, prepare them whilst the beef is browning: place the tomatoes in a bowl. Pour over boiling water, and leave for 30 seconds. Remove with a slotted spoon, run under cold water, and peel the skin from the flesh. Discard the skin, and chop the peeled tomatoes roughly. Add the tomato purée and sun-dried tomato paste (or chopped sun-dried tomatoes if using) to the browned beef mince, and cook for another 5 minutes. Chop the reserved flesh from the marrow and stir it into the sauce, stir in the chopped tomatoes, and parsley and cook for a further 10 minutes, stirring occasionally.Take the sauce off the heat and let it cool briefly before stirring in the eggs (if the eggs are stirred in too soon they will scramble).Add half of the parmesan and pecorino to the pan and stir until well combined.Carefully remove the 2 halves of marrow from the hot water, draining any water from the centre, and place them in the baking tin. Spoon the sauce mixture into each of the marrow halves until they are full. Gently push the halves together, and brush the skin with olive oil. Sprinkle the remaining half of the grated cheeses over the top of the marrow. Wrap the sides of the foil around the marrow to hold it together, leaving a small gap at the top.Bake in the preheated oven for about 45 minutes. After 45 minutes, increase the temperature to 200C/400F/Gas 6, open out the foil and cook for another 5 minutes so the grated cheese can brown and become crispy. Remove from the oven, and allow to rest for 10 minutes. To serve, slice the marrow into rings, and sprinkle with extra parmesan and parsley to serve, if you like. Preheat the oven to 180C/350F/Gas 4. Line a large roasting tin with foil, leaving the ends hanging over the edges of the tin. Preheat the oven to 180C/350F/Gas 4. Line a large roasting tin with foil, leaving the ends hanging over the edges of the tin. Bring a large pan of water to the boil – the pan needs to be large enough to hold the marrow halves. Season the water lightly with salt. Bring a large pan of water to the boil – the pan needs to be large enough to hold the marrow halves. Season the water lightly with salt. Scoop the seeds and stringy pulp from the marrow halves using a spoon, and discard. Scoop about 120g/4½oz of the flesh from the inside of the marrow, creating a large hollow, and put to one side. Scoop the seeds and stringy pulp from the marrow halves using a spoon, and discard. Scoop about 120g/4½oz of the flesh from the inside of the marrow, creating a large hollow, and put to one side. Carefully lower the hollowed marrow halves into the pan of boiling water, immediately turn the heat off and leave them sitting in the hot water until you are ready to use them. Carefully lower the hollowed marrow halves into the pan of boiling water, immediately turn the heat off and leave them sitting in the hot water until you are ready to use them. Crush the garlic and fresh thyme in a pestle and mortar and add salt and freshly ground pepper to taste. Heat the olive oil in a pan, add the onions, followed by the garlic and thyme, and then fry until soft. Add the beef mince and cook for about 10 minutes, stirring regularly until browned. Crush the garlic and fresh thyme in a pestle and mortar and add salt and freshly ground pepper to taste. Heat the olive oil in a pan, add the onions, followed by the garlic and thyme, and then fry until soft. Add the beef mince and cook for about 10 minutes, stirring regularly until browned. If using fresh tomatoes, prepare them whilst the beef is browning: place the tomatoes in a bowl. Pour over boiling water, and leave for 30 seconds. Remove with a slotted spoon, run under cold water, and peel the skin from the flesh. Discard the skin, and chop the peeled tomatoes roughly. If using fresh tomatoes, prepare them whilst the beef is browning: place the tomatoes in a bowl. Pour over boiling water, and leave for 30 seconds. Remove with a slotted spoon, run under cold water, and peel the skin from the flesh. Discard the skin, and chop the peeled tomatoes roughly. Add the tomato purée and sun-dried tomato paste (or chopped sun-dried tomatoes if using) to the browned beef mince, and cook for another 5 minutes. Chop the reserved flesh from the marrow and stir it into the sauce, stir in the chopped tomatoes, and parsley and cook for a further 10 minutes, stirring occasionally. Add the tomato purée and sun-dried tomato paste (or chopped sun-dried tomatoes if using) to the browned beef mince, and cook for another 5 minutes. Chop the reserved flesh from the marrow and stir it into the sauce, stir in the chopped tomatoes, and parsley and cook for a further 10 minutes, stirring occasionally. Take the sauce off the heat and let it cool briefly before stirring in the eggs (if the eggs are stirred in too soon they will scramble). Take the sauce off the heat and let it cool briefly before stirring in the eggs (if the eggs are stirred in too soon they will scramble). Add half of the parmesan and pecorino to the pan and stir until well combined. Add half of the parmesan and pecorino to the pan and stir until well combined. Carefully remove the 2 halves of marrow from the hot water, draining any water from the centre, and place them in the baking tin. Spoon the sauce mixture into each of the marrow halves until they are full. Gently push the halves together, and brush the skin with olive oil. Sprinkle the remaining half of the grated cheeses over the top of the marrow. Wrap the sides of the foil around the marrow to hold it together, leaving a small gap at the top. Carefully remove the 2 halves of marrow from the hot water, draining any water from the centre, and place them in the baking tin. Spoon the sauce mixture into each of the marrow halves until they are full. Gently push the halves together, and brush the skin with olive oil. Sprinkle the remaining half of the grated cheeses over the top of the marrow. Wrap the sides of the foil around the marrow to hold it together, leaving a small gap at the top. Bake in the preheated oven for about 45 minutes. After 45 minutes, increase the temperature to 200C/400F/Gas 6, open out the foil and cook for another 5 minutes so the grated cheese can brown and become crispy. Remove from the oven, and allow to rest for 10 minutes. Bake in the preheated oven for about 45 minutes. After 45 minutes, increase the temperature to 200C/400F/Gas 6, open out the foil and cook for another 5 minutes so the grated cheese can brown and become crispy. Remove from the oven, and allow to rest for 10 minutes. To serve, slice the marrow into rings, and sprinkle with extra parmesan and parsley to serve, if you like. To serve, slice the marrow into rings, and sprinkle with extra parmesan and parsley to serve, if you like. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/stuffed_marrow_43279",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Stuffed marrow recipe",
"content": "Preheat the oven to 180C/350F/Gas 4. Line a large roasting tin with foil, leaving the ends hanging over the edges of the tin. Bring a large pan of water to the boil – the pan needs to be large enough to hold the marrow halves. Season the water lightly with salt. Scoop the seeds and stringy pulp from the marrow halves using a spoon, and discard. Scoop about 120g/4½oz of the flesh from the inside of the marrow, creating a large hollow, and put to one side. Carefully lower the hollowed marrow halves into the pan of boiling water, immediately turn the heat off and leave them sitting in the hot water until you are ready to use them.Crush the garlic and fresh thyme in a pestle and mortar and add salt and freshly ground pepper to taste. Heat the olive oil in a pan, add the onions, followed by the garlic and thyme, and then fry until soft. Add the beef mince and cook for about 10 minutes, stirring regularly until browned. If using fresh tomatoes, prepare them whilst the beef is browning: place the tomatoes in a bowl. Pour over boiling water, and leave for 30 seconds. Remove with a slotted spoon, run under cold water, and peel the skin from the flesh. Discard the skin, and chop the peeled tomatoes roughly. Add the tomato purée and sun-dried tomato paste (or chopped sun-dried tomatoes if using) to the browned beef mince, and cook for another 5 minutes. Chop the reserved flesh from the marrow and stir it into the sauce, stir in the chopped tomatoes, and parsley and cook for a further 10 minutes, stirring occasionally.Take the sauce off the heat and let it cool briefly before stirring in the eggs (if the eggs are stirred in too soon they will scramble).Add half of the parmesan and pecorino to the pan and stir until well combined.Carefully remove the 2 halves of marrow from the hot water, draining any water from the centre, and place them in the baking tin. Spoon the sauce mixture into each of the marrow halves until they are full. Gently push the halves together, and brush the skin with olive oil. Sprinkle the remaining half of the grated cheeses over the top of the marrow. Wrap the sides of the foil around the marrow to hold it together, leaving a small gap at the top.Bake in the preheated oven for about 45 minutes. After 45 minutes, increase the temperature to 200C/400F/Gas 6, open out the foil and cook for another 5 minutes so the grated cheese can brown and become crispy. Remove from the oven, and allow to rest for 10 minutes. To serve, slice the marrow into rings, and sprinkle with extra parmesan and parsley to serve, if you like. Preheat the oven to 180C/350F/Gas 4. Line a large roasting tin with foil, leaving the ends hanging over the edges of the tin. Preheat the oven to 180C/350F/Gas 4. Line a large roasting tin with foil, leaving the ends hanging over the edges of the tin. Bring a large pan of water to the boil – the pan needs to be large enough to hold the marrow halves. Season the water lightly with salt. Bring a large pan of water to the boil – the pan needs to be large enough to hold the marrow halves. Season the water lightly with salt. Scoop the seeds and stringy pulp from the marrow halves using a spoon, and discard. Scoop about 120g/4½oz of the flesh from the inside of the marrow, creating a large hollow, and put to one side. Scoop the seeds and stringy pulp from the marrow halves using a spoon, and discard. Scoop about 120g/4½oz of the flesh from the inside of the marrow, creating a large hollow, and put to one side. Carefully lower the hollowed marrow halves into the pan of boiling water, immediately turn the heat off and leave them sitting in the hot water until you are ready to use them. Carefully lower the hollowed marrow halves into the pan of boiling water, immediately turn the heat off and leave them sitting in the hot water until you are ready to use them. Crush the garlic and fresh thyme in a pestle and mortar and add salt and freshly ground pepper to taste. Heat the olive oil in a pan, add the onions, followed by the garlic and thyme, and then fry until soft. Add the beef mince and cook for about 10 minutes, stirring regularly until browned. Crush the garlic and fresh thyme in a pestle and mortar and add salt and freshly ground pepper to taste. Heat the olive oil in a pan, add the onions, followed by the garlic and thyme, and then fry until soft. Add the beef mince and cook for about 10 minutes, stirring regularly until browned. If using fresh tomatoes, prepare them whilst the beef is browning: place the tomatoes in a bowl. Pour over boiling water, and leave for 30 seconds. Remove with a slotted spoon, run under cold water, and peel the skin from the flesh. Discard the skin, and chop the peeled tomatoes roughly. If using fresh tomatoes, prepare them whilst the beef is browning: place the tomatoes in a bowl. Pour over boiling water, and leave for 30 seconds. Remove with a slotted spoon, run under cold water, and peel the skin from the flesh. Discard the skin, and chop the peeled tomatoes roughly. Add the tomato purée and sun-dried tomato paste (or chopped sun-dried tomatoes if using) to the browned beef mince, and cook for another 5 minutes. Chop the reserved flesh from the marrow and stir it into the sauce, stir in the chopped tomatoes, and parsley and cook for a further 10 minutes, stirring occasionally. Add the tomato purée and sun-dried tomato paste (or chopped sun-dried tomatoes if using) to the browned beef mince, and cook for another 5 minutes. Chop the reserved flesh from the marrow and stir it into the sauce, stir in the chopped tomatoes, and parsley and cook for a further 10 minutes, stirring occasionally. Take the sauce off the heat and let it cool briefly before stirring in the eggs (if the eggs are stirred in too soon they will scramble). Take the sauce off the heat and let it cool briefly before stirring in the eggs (if the eggs are stirred in too soon they will scramble). Add half of the parmesan and pecorino to the pan and stir until well combined. Add half of the parmesan and pecorino to the pan and stir until well combined. Carefully remove the 2 halves of marrow from the hot water, draining any water from the centre, and place them in the baking tin. Spoon the sauce mixture into each of the marrow halves until they are full. Gently push the halves together, and brush the skin with olive oil. Sprinkle the remaining half of the grated cheeses over the top of the marrow. Wrap the sides of the foil around the marrow to hold it together, leaving a small gap at the top. Carefully remove the 2 halves of marrow from the hot water, draining any water from the centre, and place them in the baking tin. Spoon the sauce mixture into each of the marrow halves until they are full. Gently push the halves together, and brush the skin with olive oil. Sprinkle the remaining half of the grated cheeses over the top of the marrow. Wrap the sides of the foil around the marrow to hold it together, leaving a small gap at the top. Bake in the preheated oven for about 45 minutes. After 45 minutes, increase the temperature to 200C/400F/Gas 6, open out the foil and cook for another 5 minutes so the grated cheese can brown and become crispy. Remove from the oven, and allow to rest for 10 minutes. Bake in the preheated oven for about 45 minutes. After 45 minutes, increase the temperature to 200C/400F/Gas 6, open out the foil and cook for another 5 minutes so the grated cheese can brown and become crispy. Remove from the oven, and allow to rest for 10 minutes. To serve, slice the marrow into rings, and sprinkle with extra parmesan and parsley to serve, if you like. To serve, slice the marrow into rings, and sprinkle with extra parmesan and parsley to serve, if you like."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf18eb3bdbfd0cc0040a"
} | 34f5c782b4a7ca008dc0d9ee95774f0ad66ee1678c6a94ae732639f969b58172 | Summer vegetable soup recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01782qf.jpg This Hairy Bikers' vegetable soup makes a wonderful light dinner in the summer time with some good-quality bread – the drizzle of homemade basil oil adds a hit of Mediterranean flavour. (This video also demonstrates the winter vegetable soup.) 50g/1¾oz bunch fresh basil100ml/3½fl oz olive oil (not extra virgin) 50g/1¾oz bunch fresh basil 100ml/3½fl oz olive oil (not extra virgin) 4 large ripe vine tomatoes, skinned, quartered, seeds removed1 tbsp olive oil (not extra virgin)1 small onion, finely chopped1 stick celery, trimmed and finely sliced2 garlic cloves, finely sliced1 slender, young leek, trimmed and finely sliced3 small courgettes, trimmed and cut into 1cm/½in dice1.5 litres/2½ pints chicken stock, fresh or made with 1 chicken stock cube50g/1¾oz dried spaghetti1 tbsp tomato purée200g/7oz fresh peas (or frozen out of season)200g/7oz freshly podded baby broad beans (or frozen out of season)200g/7oz green beans, trimmed and cut into 1cm/½in lengthsflaked sea salt and freshly ground black pepper40g/1½oz parmesan 4 large ripe vine tomatoes, skinned, quartered, seeds removed 1 tbsp olive oil (not extra virgin) 1 small onion, finely chopped 1 stick celery, trimmed and finely sliced 2 garlic cloves, finely sliced 1 slender, young leek, trimmed and finely sliced 3 small courgettes, trimmed and cut into 1cm/½in dice 1.5 litres/2½ pints chicken stock, fresh or made with 1 chicken stock cube 50g/1¾oz dried spaghetti 1 tbsp tomato purée 200g/7oz fresh peas (or frozen out of season) 200g/7oz freshly podded baby broad beans (or frozen out of season) 200g/7oz green beans, trimmed and cut into 1cm/½in lengths flaked sea salt and freshly ground black pepper 40g/1½oz parmesan Method To make the basil oil, strip the basil leaves from the stalks and place in a large heatproof bowl. Half fill a large bowl with cold water and add a few ice cubes. Boil a kettle full of fresh water and pour over the basil. Immediately drain in a colander and plunge into the bowl of iced water. This will help set the vibrant green colour. Leave for five minutes.Drain the cooled basil leaves in a colander and tip out onto a clean tea towel. Pat gently until as dry as possible then tip into a jug. Add the oil and blend to a purée using a stick blender. (You can also do this in a small food processor.) Season with salt and freshly ground black pepper. Pour into a small bowl and set aside for at least 30 minutes. (You can then press the basil and oil through a fine sieve if you like, or leave it just as it is.)To prepare the soup, heat the oil in a large non-stick saucepan or frying pan and fry the onion and celery very gently for five minutes, or until softened but not coloured, stirring often. While the onion is cooking, Cut the tomato flesh into roughly 1cm/½in pieces.Add the garlic, leek and courgettes to the pan with the onion. Stir over a low heat for a minute or two, then stir in the freshly chopped tomatoes. Pour over the chicken stock and bring to the boil.Break the spaghetti into 2-3cm/1in short lengths and drop into the pan. Add the tomato purée and return to the boil. Cook for eight minutes, stirring occasionally. Add the peas, broad and green beans and cook for a further five minutes, or until the pasta is just tender.Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls. Drizzle with the basil oil and either grate or shave the parmesan with a vegetable peeler over the top. (Any leftover basil oil can be covered and kept in the fridge for three days. Allow stand at room temperature before using.) To make the basil oil, strip the basil leaves from the stalks and place in a large heatproof bowl. Half fill a large bowl with cold water and add a few ice cubes. Boil a kettle full of fresh water and pour over the basil. Immediately drain in a colander and plunge into the bowl of iced water. This will help set the vibrant green colour. Leave for five minutes. To make the basil oil, strip the basil leaves from the stalks and place in a large heatproof bowl. Half fill a large bowl with cold water and add a few ice cubes. Boil a kettle full of fresh water and pour over the basil. Immediately drain in a colander and plunge into the bowl of iced water. This will help set the vibrant green colour. Leave for five minutes. Drain the cooled basil leaves in a colander and tip out onto a clean tea towel. Pat gently until as dry as possible then tip into a jug. Add the oil and blend to a purée using a stick blender. (You can also do this in a small food processor.) Season with salt and freshly ground black pepper. Pour into a small bowl and set aside for at least 30 minutes. (You can then press the basil and oil through a fine sieve if you like, or leave it just as it is.) Drain the cooled basil leaves in a colander and tip out onto a clean tea towel. Pat gently until as dry as possible then tip into a jug. Add the oil and blend to a purée using a stick blender. (You can also do this in a small food processor.) Season with salt and freshly ground black pepper. Pour into a small bowl and set aside for at least 30 minutes. (You can then press the basil and oil through a fine sieve if you like, or leave it just as it is.) To prepare the soup, heat the oil in a large non-stick saucepan or frying pan and fry the onion and celery very gently for five minutes, or until softened but not coloured, stirring often. While the onion is cooking, Cut the tomato flesh into roughly 1cm/½in pieces. To prepare the soup, heat the oil in a large non-stick saucepan or frying pan and fry the onion and celery very gently for five minutes, or until softened but not coloured, stirring often. While the onion is cooking, Cut the tomato flesh into roughly 1cm/½in pieces. Add the garlic, leek and courgettes to the pan with the onion. Stir over a low heat for a minute or two, then stir in the freshly chopped tomatoes. Pour over the chicken stock and bring to the boil. Add the garlic, leek and courgettes to the pan with the onion. Stir over a low heat for a minute or two, then stir in the freshly chopped tomatoes. Pour over the chicken stock and bring to the boil. Break the spaghetti into 2-3cm/1in short lengths and drop into the pan. Add the tomato purée and return to the boil. Cook for eight minutes, stirring occasionally. Add the peas, broad and green beans and cook for a further five minutes, or until the pasta is just tender. Break the spaghetti into 2-3cm/1in short lengths and drop into the pan. Add the tomato purée and return to the boil. Cook for eight minutes, stirring occasionally. Add the peas, broad and green beans and cook for a further five minutes, or until the pasta is just tender. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls. Drizzle with the basil oil and either grate or shave the parmesan with a vegetable peeler over the top. (Any leftover basil oil can be covered and kept in the fridge for three days. Allow stand at room temperature before using.) Drizzle with the basil oil and either grate or shave the parmesan with a vegetable peeler over the top. (Any leftover basil oil can be covered and kept in the fridge for three days. Allow stand at room temperature before using.) Recipe tips Substitute vegetable stock and a vegetarian alternative to Parmesan to make this a vegetarian summer vegetable soup. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/summer_vegetable_soup_10343",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Summer vegetable soup recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01782qf.jpg This Hairy Bikers' vegetable soup makes a wonderful light dinner in the summer time with some good-quality bread – the drizzle of homemade basil oil adds a hit of Mediterranean flavour. (This video also demonstrates the winter vegetable soup.) 50g/1¾oz bunch fresh basil100ml/3½fl oz olive oil (not extra virgin) 50g/1¾oz bunch fresh basil 100ml/3½fl oz olive oil (not extra virgin) 4 large ripe vine tomatoes, skinned, quartered, seeds removed1 tbsp olive oil (not extra virgin)1 small onion, finely chopped1 stick celery, trimmed and finely sliced2 garlic cloves, finely sliced1 slender, young leek, trimmed and finely sliced3 small courgettes, trimmed and cut into 1cm/½in dice1.5 litres/2½ pints chicken stock, fresh or made with 1 chicken stock cube50g/1¾oz dried spaghetti1 tbsp tomato purée200g/7oz fresh peas (or frozen out of season)200g/7oz freshly podded baby broad beans (or frozen out of season)200g/7oz green beans, trimmed and cut into 1cm/½in lengthsflaked sea salt and freshly ground black pepper40g/1½oz parmesan 4 large ripe vine tomatoes, skinned, quartered, seeds removed 1 tbsp olive oil (not extra virgin) 1 small onion, finely chopped 1 stick celery, trimmed and finely sliced 2 garlic cloves, finely sliced 1 slender, young leek, trimmed and finely sliced 3 small courgettes, trimmed and cut into 1cm/½in dice 1.5 litres/2½ pints chicken stock, fresh or made with 1 chicken stock cube 50g/1¾oz dried spaghetti 1 tbsp tomato purée 200g/7oz fresh peas (or frozen out of season) 200g/7oz freshly podded baby broad beans (or frozen out of season) 200g/7oz green beans, trimmed and cut into 1cm/½in lengths flaked sea salt and freshly ground black pepper 40g/1½oz parmesan Method To make the basil oil, strip the basil leaves from the stalks and place in a large heatproof bowl. Half fill a large bowl with cold water and add a few ice cubes. Boil a kettle full of fresh water and pour over the basil. Immediately drain in a colander and plunge into the bowl of iced water. This will help set the vibrant green colour. Leave for five minutes.Drain the cooled basil leaves in a colander and tip out onto a clean tea towel. Pat gently until as dry as possible then tip into a jug. Add the oil and blend to a purée using a stick blender. (You can also do this in a small food processor.) Season with salt and freshly ground black pepper. Pour into a small bowl and set aside for at least 30 minutes. (You can then press the basil and oil through a fine sieve if you like, or leave it just as it is.)To prepare the soup, heat the oil in a large non-stick saucepan or frying pan and fry the onion and celery very gently for five minutes, or until softened but not coloured, stirring often. While the onion is cooking, Cut the tomato flesh into roughly 1cm/½in pieces.Add the garlic, leek and courgettes to the pan with the onion. Stir over a low heat for a minute or two, then stir in the freshly chopped tomatoes. Pour over the chicken stock and bring to the boil.Break the spaghetti into 2-3cm/1in short lengths and drop into the pan. Add the tomato purée and return to the boil. Cook for eight minutes, stirring occasionally. Add the peas, broad and green beans and cook for a further five minutes, or until the pasta is just tender.Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls. Drizzle with the basil oil and either grate or shave the parmesan with a vegetable peeler over the top. (Any leftover basil oil can be covered and kept in the fridge for three days. Allow stand at room temperature before using.) To make the basil oil, strip the basil leaves from the stalks and place in a large heatproof bowl. Half fill a large bowl with cold water and add a few ice cubes. Boil a kettle full of fresh water and pour over the basil. Immediately drain in a colander and plunge into the bowl of iced water. This will help set the vibrant green colour. Leave for five minutes. To make the basil oil, strip the basil leaves from the stalks and place in a large heatproof bowl. Half fill a large bowl with cold water and add a few ice cubes. Boil a kettle full of fresh water and pour over the basil. Immediately drain in a colander and plunge into the bowl of iced water. This will help set the vibrant green colour. Leave for five minutes. Drain the cooled basil leaves in a colander and tip out onto a clean tea towel. Pat gently until as dry as possible then tip into a jug. Add the oil and blend to a purée using a stick blender. (You can also do this in a small food processor.) Season with salt and freshly ground black pepper. Pour into a small bowl and set aside for at least 30 minutes. (You can then press the basil and oil through a fine sieve if you like, or leave it just as it is.) Drain the cooled basil leaves in a colander and tip out onto a clean tea towel. Pat gently until as dry as possible then tip into a jug. Add the oil and blend to a purée using a stick blender. (You can also do this in a small food processor.) Season with salt and freshly ground black pepper. Pour into a small bowl and set aside for at least 30 minutes. (You can then press the basil and oil through a fine sieve if you like, or leave it just as it is.) To prepare the soup, heat the oil in a large non-stick saucepan or frying pan and fry the onion and celery very gently for five minutes, or until softened but not coloured, stirring often. While the onion is cooking, Cut the tomato flesh into roughly 1cm/½in pieces. To prepare the soup, heat the oil in a large non-stick saucepan or frying pan and fry the onion and celery very gently for five minutes, or until softened but not coloured, stirring often. While the onion is cooking, Cut the tomato flesh into roughly 1cm/½in pieces. Add the garlic, leek and courgettes to the pan with the onion. Stir over a low heat for a minute or two, then stir in the freshly chopped tomatoes. Pour over the chicken stock and bring to the boil. Add the garlic, leek and courgettes to the pan with the onion. Stir over a low heat for a minute or two, then stir in the freshly chopped tomatoes. Pour over the chicken stock and bring to the boil. Break the spaghetti into 2-3cm/1in short lengths and drop into the pan. Add the tomato purée and return to the boil. Cook for eight minutes, stirring occasionally. Add the peas, broad and green beans and cook for a further five minutes, or until the pasta is just tender. Break the spaghetti into 2-3cm/1in short lengths and drop into the pan. Add the tomato purée and return to the boil. Cook for eight minutes, stirring occasionally. Add the peas, broad and green beans and cook for a further five minutes, or until the pasta is just tender. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls. Drizzle with the basil oil and either grate or shave the parmesan with a vegetable peeler over the top. (Any leftover basil oil can be covered and kept in the fridge for three days. Allow stand at room temperature before using.) Drizzle with the basil oil and either grate or shave the parmesan with a vegetable peeler over the top. (Any leftover basil oil can be covered and kept in the fridge for three days. Allow stand at room temperature before using.) Recipe tips Substitute vegetable stock and a vegetarian alternative to Parmesan to make this a vegetarian summer vegetable soup."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf18eb3bdbfd0cc0040b"
} | 05b566277a23396caa7cdfc3679ac3b7a3688ab6cf368d5ff0a9d3629360e73e | Asparagus with pearl barley and 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/asparagus_with_pearl_43154_16x9.jpg Hearty and nutritious barley is given a makeover in this creamy springtime supper. 300ml/10fl oz chicken stock100ml/3½fl oz single creamsalt and freshly ground black pepper 300ml/10fl oz chicken stock 100ml/3½fl oz single cream salt and freshly ground black pepper 30g/1oz butter1 shallot, finely chopped225g/8oz pearl barley50ml/2fl oz white wine800ml/1 pint 8fl oz chicken stock2 bunches English asparagus, woody ends snapped off and reserved60g/2¼oz bacon lardons85g/3oz cooked and shelled broad beans3 tomatoes, skinned and seeds removed, cut into 1cm/½in cubes 30g/1oz butter 1 shallot, finely chopped 225g/8oz pearl barley 50ml/2fl oz white wine 800ml/1 pint 8fl oz chicken stock 2 bunches English asparagus, woody ends snapped off and reserved 60g/2¼oz bacon lardons 85g/3oz cooked and shelled broad beans 3 tomatoes, skinned and seeds removed, cut into 1cm/½in cubes Method For the sauce, add the woody ends of the asparagus stems to the chicken stock and bring to the boil. Reduce to a simmer and cook for another five minutes. Blend the mixture and pass through a sieve into a clean saucepan. Add the cream and season, to taste, with salt and freshly ground black pepper.For the pearl barley, melt the butter in a saucepan and fry the shallot for one minute without colouring. Add the pearly barley and cook for a further minute. Add the wine to the mixture and bring to the boil, then add 325ml/11fl oz of the stock and return to the boil. Reduce the heat and simmer, stirring occasionally, until all of the stock has been absorbed. Add another 325ml/11fl oz of stock and cook for a further 20-25 minutes, or until the barley is tender. (You may need to add a little more stock.)Meanwhile, cut 4cm/1½in of the tips from the asparagus and set aside. Slice the remaining stems at an angle.Cook the asparagus tips in boiling salted water for 2-3 minutes, drain and refresh in salted ice water then drain again. Fry the bacon lardons in a frying pan for one minute, or until golden-brownStir the sliced asparagus stems into the barley and cook for a further 3-4 minutes. Stir in the bacon, broad beans, asparagus tips and tomatoes. To serve, froth the sauce with a hand blender. Spoon the barley into deep serving bowls and pour over the sauce. For the sauce, add the woody ends of the asparagus stems to the chicken stock and bring to the boil. Reduce to a simmer and cook for another five minutes. Blend the mixture and pass through a sieve into a clean saucepan. Add the cream and season, to taste, with salt and freshly ground black pepper. For the sauce, add the woody ends of the asparagus stems to the chicken stock and bring to the boil. Reduce to a simmer and cook for another five minutes. Blend the mixture and pass through a sieve into a clean saucepan. Add the cream and season, to taste, with salt and freshly ground black pepper. For the pearl barley, melt the butter in a saucepan and fry the shallot for one minute without colouring. Add the pearly barley and cook for a further minute. For the pearl barley, melt the butter in a saucepan and fry the shallot for one minute without colouring. Add the pearly barley and cook for a further minute. Add the wine to the mixture and bring to the boil, then add 325ml/11fl oz of the stock and return to the boil. Reduce the heat and simmer, stirring occasionally, until all of the stock has been absorbed. Add another 325ml/11fl oz of stock and cook for a further 20-25 minutes, or until the barley is tender. (You may need to add a little more stock.) Add the wine to the mixture and bring to the boil, then add 325ml/11fl oz of the stock and return to the boil. Reduce the heat and simmer, stirring occasionally, until all of the stock has been absorbed. Add another 325ml/11fl oz of stock and cook for a further 20-25 minutes, or until the barley is tender. (You may need to add a little more stock.) Meanwhile, cut 4cm/1½in of the tips from the asparagus and set aside. Slice the remaining stems at an angle. Meanwhile, cut 4cm/1½in of the tips from the asparagus and set aside. Slice the remaining stems at an angle. Cook the asparagus tips in boiling salted water for 2-3 minutes, drain and refresh in salted ice water then drain again. Cook the asparagus tips in boiling salted water for 2-3 minutes, drain and refresh in salted ice water then drain again. Fry the bacon lardons in a frying pan for one minute, or until golden-brown Fry the bacon lardons in a frying pan for one minute, or until golden-brown Stir the sliced asparagus stems into the barley and cook for a further 3-4 minutes. Stir in the bacon, broad beans, asparagus tips and tomatoes. Stir the sliced asparagus stems into the barley and cook for a further 3-4 minutes. Stir in the bacon, broad beans, asparagus tips and tomatoes. To serve, froth the sauce with a hand blender. Spoon the barley into deep serving bowls and pour over the sauce. To serve, froth the sauce with a hand blender. Spoon the barley into deep serving bowls and pour over the sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/asparagus_with_pearl_43154",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Asparagus with pearl barley and 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/asparagus_with_pearl_43154_16x9.jpg Hearty and nutritious barley is given a makeover in this creamy springtime supper. 300ml/10fl oz chicken stock100ml/3½fl oz single creamsalt and freshly ground black pepper 300ml/10fl oz chicken stock 100ml/3½fl oz single cream salt and freshly ground black pepper 30g/1oz butter1 shallot, finely chopped225g/8oz pearl barley50ml/2fl oz white wine800ml/1 pint 8fl oz chicken stock2 bunches English asparagus, woody ends snapped off and reserved60g/2¼oz bacon lardons85g/3oz cooked and shelled broad beans3 tomatoes, skinned and seeds removed, cut into 1cm/½in cubes 30g/1oz butter 1 shallot, finely chopped 225g/8oz pearl barley 50ml/2fl oz white wine 800ml/1 pint 8fl oz chicken stock 2 bunches English asparagus, woody ends snapped off and reserved 60g/2¼oz bacon lardons 85g/3oz cooked and shelled broad beans 3 tomatoes, skinned and seeds removed, cut into 1cm/½in cubes Method For the sauce, add the woody ends of the asparagus stems to the chicken stock and bring to the boil. Reduce to a simmer and cook for another five minutes. Blend the mixture and pass through a sieve into a clean saucepan. Add the cream and season, to taste, with salt and freshly ground black pepper.For the pearl barley, melt the butter in a saucepan and fry the shallot for one minute without colouring. Add the pearly barley and cook for a further minute. Add the wine to the mixture and bring to the boil, then add 325ml/11fl oz of the stock and return to the boil. Reduce the heat and simmer, stirring occasionally, until all of the stock has been absorbed. Add another 325ml/11fl oz of stock and cook for a further 20-25 minutes, or until the barley is tender. (You may need to add a little more stock.)Meanwhile, cut 4cm/1½in of the tips from the asparagus and set aside. Slice the remaining stems at an angle.Cook the asparagus tips in boiling salted water for 2-3 minutes, drain and refresh in salted ice water then drain again. Fry the bacon lardons in a frying pan for one minute, or until golden-brownStir the sliced asparagus stems into the barley and cook for a further 3-4 minutes. Stir in the bacon, broad beans, asparagus tips and tomatoes. To serve, froth the sauce with a hand blender. Spoon the barley into deep serving bowls and pour over the sauce. For the sauce, add the woody ends of the asparagus stems to the chicken stock and bring to the boil. Reduce to a simmer and cook for another five minutes. Blend the mixture and pass through a sieve into a clean saucepan. Add the cream and season, to taste, with salt and freshly ground black pepper. For the sauce, add the woody ends of the asparagus stems to the chicken stock and bring to the boil. Reduce to a simmer and cook for another five minutes. Blend the mixture and pass through a sieve into a clean saucepan. Add the cream and season, to taste, with salt and freshly ground black pepper. For the pearl barley, melt the butter in a saucepan and fry the shallot for one minute without colouring. Add the pearly barley and cook for a further minute. For the pearl barley, melt the butter in a saucepan and fry the shallot for one minute without colouring. Add the pearly barley and cook for a further minute. Add the wine to the mixture and bring to the boil, then add 325ml/11fl oz of the stock and return to the boil. Reduce the heat and simmer, stirring occasionally, until all of the stock has been absorbed. Add another 325ml/11fl oz of stock and cook for a further 20-25 minutes, or until the barley is tender. (You may need to add a little more stock.) Add the wine to the mixture and bring to the boil, then add 325ml/11fl oz of the stock and return to the boil. Reduce the heat and simmer, stirring occasionally, until all of the stock has been absorbed. Add another 325ml/11fl oz of stock and cook for a further 20-25 minutes, or until the barley is tender. (You may need to add a little more stock.) Meanwhile, cut 4cm/1½in of the tips from the asparagus and set aside. Slice the remaining stems at an angle. Meanwhile, cut 4cm/1½in of the tips from the asparagus and set aside. Slice the remaining stems at an angle. Cook the asparagus tips in boiling salted water for 2-3 minutes, drain and refresh in salted ice water then drain again. Cook the asparagus tips in boiling salted water for 2-3 minutes, drain and refresh in salted ice water then drain again. Fry the bacon lardons in a frying pan for one minute, or until golden-brown Fry the bacon lardons in a frying pan for one minute, or until golden-brown Stir the sliced asparagus stems into the barley and cook for a further 3-4 minutes. Stir in the bacon, broad beans, asparagus tips and tomatoes. Stir the sliced asparagus stems into the barley and cook for a further 3-4 minutes. Stir in the bacon, broad beans, asparagus tips and tomatoes. To serve, froth the sauce with a hand blender. Spoon the barley into deep serving bowls and pour over the sauce. To serve, froth the sauce with a hand blender. Spoon the barley into deep serving bowls and pour over the sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf19eb3bdbfd0cc0040c"
} | 2a41e0ae2e38e7c949db19153a60ad4784f6b01244542239b0859fadd2ec06b6 | Roast peppers stuffed with spiced lamb recipe
An average of 5.0 out of 5 stars from 6 ratings This is a simple spiced lamb mix, quickly put together and cooked stuffed in whole peppers in well under an hour. 350g/12oz lamb mince½ tsp paprika ½ tsp chilli flakes1 tsp cumin seeds, toasted and ground1 tsp ground cinnamon2 tomatoes, skinned, roughly chopped1½ tbsp tomato paste 1 small onion, roughly chopped30g/1oz pine nuts, toastedhandful flatleaf parsley, choppedpinch sugar2 large garlic cloves, finely chopped or grated½ tsp salt5 turns black peppermill4 small or 2 large red peppers1 tbsp white wine vinegar 3 tbsp olive oil 350g/12oz lamb mince ½ tsp paprika ½ tsp chilli flakes 1 tsp cumin seeds, toasted and ground 1 tsp ground cinnamon 2 tomatoes, skinned, roughly chopped 1½ tbsp tomato paste 1 small onion, roughly chopped 30g/1oz pine nuts, toasted handful flatleaf parsley, chopped pinch sugar 2 large garlic cloves, finely chopped or grated ½ tsp salt 5 turns black peppermill 4 small or 2 large red peppers 1 tbsp white wine vinegar 3 tbsp olive oil pinch cayenne pepper pinch cayenne pepper Method In a bowl, combine the lamb with the spices, tomatoes, tomato paste, onion, pine nuts, parsley (reserve a tablespoon for serving), sugar, garlic, salt and pepper. Carefully cut the top off each pepper and scoop out the seeds. You might have to slice off the bottom horizontally so it can stand upright.Fill the peppers with the lamb mixture and put the top of the pepper back on. Pack the stuffed peppers into a flameproof casserole and pour over the vinegar and olive oil. Cover with a tight-fitting lid or foil and cook over medium to low heat for about 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Bake the peppers, uncovered, for 15–20 minutes or until caramelised and golden-brown. Serve with the pan juices spooned over and scatter with the reserved parsley and a pinch of cayenne-pepper. In a bowl, combine the lamb with the spices, tomatoes, tomato paste, onion, pine nuts, parsley (reserve a tablespoon for serving), sugar, garlic, salt and pepper. In a bowl, combine the lamb with the spices, tomatoes, tomato paste, onion, pine nuts, parsley (reserve a tablespoon for serving), sugar, garlic, salt and pepper. Carefully cut the top off each pepper and scoop out the seeds. You might have to slice off the bottom horizontally so it can stand upright. Carefully cut the top off each pepper and scoop out the seeds. You might have to slice off the bottom horizontally so it can stand upright. Fill the peppers with the lamb mixture and put the top of the pepper back on. Pack the stuffed peppers into a flameproof casserole and pour over the vinegar and olive oil. Fill the peppers with the lamb mixture and put the top of the pepper back on. Pack the stuffed peppers into a flameproof casserole and pour over the vinegar and olive oil. Cover with a tight-fitting lid or foil and cook over medium to low heat for about 20 minutes. Cover with a tight-fitting lid or foil and cook over medium to low heat for about 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the peppers, uncovered, for 15–20 minutes or until caramelised and golden-brown. Bake the peppers, uncovered, for 15–20 minutes or until caramelised and golden-brown. Serve with the pan juices spooned over and scatter with the reserved parsley and a pinch of cayenne-pepper. Serve with the pan juices spooned over and scatter with the reserved parsley and a pinch of cayenne-pepper. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_peppers_stuffed_10311",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast peppers stuffed with spiced lamb recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings This is a simple spiced lamb mix, quickly put together and cooked stuffed in whole peppers in well under an hour. 350g/12oz lamb mince½ tsp paprika ½ tsp chilli flakes1 tsp cumin seeds, toasted and ground1 tsp ground cinnamon2 tomatoes, skinned, roughly chopped1½ tbsp tomato paste 1 small onion, roughly chopped30g/1oz pine nuts, toastedhandful flatleaf parsley, choppedpinch sugar2 large garlic cloves, finely chopped or grated½ tsp salt5 turns black peppermill4 small or 2 large red peppers1 tbsp white wine vinegar 3 tbsp olive oil 350g/12oz lamb mince ½ tsp paprika ½ tsp chilli flakes 1 tsp cumin seeds, toasted and ground 1 tsp ground cinnamon 2 tomatoes, skinned, roughly chopped 1½ tbsp tomato paste 1 small onion, roughly chopped 30g/1oz pine nuts, toasted handful flatleaf parsley, chopped pinch sugar 2 large garlic cloves, finely chopped or grated ½ tsp salt 5 turns black peppermill 4 small or 2 large red peppers 1 tbsp white wine vinegar 3 tbsp olive oil pinch cayenne pepper pinch cayenne pepper Method In a bowl, combine the lamb with the spices, tomatoes, tomato paste, onion, pine nuts, parsley (reserve a tablespoon for serving), sugar, garlic, salt and pepper. Carefully cut the top off each pepper and scoop out the seeds. You might have to slice off the bottom horizontally so it can stand upright.Fill the peppers with the lamb mixture and put the top of the pepper back on. Pack the stuffed peppers into a flameproof casserole and pour over the vinegar and olive oil. Cover with a tight-fitting lid or foil and cook over medium to low heat for about 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Bake the peppers, uncovered, for 15–20 minutes or until caramelised and golden-brown. Serve with the pan juices spooned over and scatter with the reserved parsley and a pinch of cayenne-pepper. In a bowl, combine the lamb with the spices, tomatoes, tomato paste, onion, pine nuts, parsley (reserve a tablespoon for serving), sugar, garlic, salt and pepper. In a bowl, combine the lamb with the spices, tomatoes, tomato paste, onion, pine nuts, parsley (reserve a tablespoon for serving), sugar, garlic, salt and pepper. Carefully cut the top off each pepper and scoop out the seeds. You might have to slice off the bottom horizontally so it can stand upright. Carefully cut the top off each pepper and scoop out the seeds. You might have to slice off the bottom horizontally so it can stand upright. Fill the peppers with the lamb mixture and put the top of the pepper back on. Pack the stuffed peppers into a flameproof casserole and pour over the vinegar and olive oil. Fill the peppers with the lamb mixture and put the top of the pepper back on. Pack the stuffed peppers into a flameproof casserole and pour over the vinegar and olive oil. Cover with a tight-fitting lid or foil and cook over medium to low heat for about 20 minutes. Cover with a tight-fitting lid or foil and cook over medium to low heat for about 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the peppers, uncovered, for 15–20 minutes or until caramelised and golden-brown. Bake the peppers, uncovered, for 15–20 minutes or until caramelised and golden-brown. Serve with the pan juices spooned over and scatter with the reserved parsley and a pinch of cayenne-pepper. Serve with the pan juices spooned over and scatter with the reserved parsley and a pinch of cayenne-pepper."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf19eb3bdbfd0cc0040d"
} | d4f6c5052ccd82866fd7fb53b636c08abfad7d14fae65a24900fbd1b887247b5 | Chilli sauce recipe
Skin the tomatoes by making a criss-cross on the bottom of each one and then plunging them into a pan of boiling water for a couple of minutes. Remove with a slotted spoon and transfer to refresh in a bowl of ice cold water. Once cool, carefully remove the skin.Scoop out the seeds of the tomatoes over a sieve to collect the juices, and tear the flesh into small pieces. Set aside in a bowl.In a very hot pan, place the onion, cut side down with the unpeeled garlic cloves and cook until charred. Turn onto the other side for a few minutes, and then remove and peel both the garlic and the onion, then chop finely. Set aside the garlic and onion separately.Dry fry the chilies in a hot pan for about 4-5 minutes, turning frequently so that they don’t burn – they should lighten in colour when they are done. Add the chillies to a bowl with the cola and a splash of water and leave to plump for about 15 minutes.In a saucepan, gently fry the chopped onion in the sunflower oil with the oregano, coriander stalks, black pepper and a splash of water until the onions are soft, but not coloured. Add the garlic, tomatoes and their juice, cloves and ground cumin and simmer gently for about 10 minutes. Season with salt.Add the orange juice, the vinegar and the rehydrated chilies to the pan and, using a stick-blender, blend until smooth.Pass through a sieve into a clean saucepan and bring to the boil. Cook gently for about 30 minutes, then add the cocoa powder and cook for a further 10-15 minutes, or until the mixture is the consistency of a pouring sauce. Add more cola, orange juice, seasoning and spices to taste if necessary.Pour into sterilised bottles and seal. Skin the tomatoes by making a criss-cross on the bottom of each one and then plunging them into a pan of boiling water for a couple of minutes. Remove with a slotted spoon and transfer to refresh in a bowl of ice cold water. Once cool, carefully remove the skin. Skin the tomatoes by making a criss-cross on the bottom of each one and then plunging them into a pan of boiling water for a couple of minutes. Remove with a slotted spoon and transfer to refresh in a bowl of ice cold water. Once cool, carefully remove the skin. Scoop out the seeds of the tomatoes over a sieve to collect the juices, and tear the flesh into small pieces. Set aside in a bowl. Scoop out the seeds of the tomatoes over a sieve to collect the juices, and tear the flesh into small pieces. Set aside in a bowl. In a very hot pan, place the onion, cut side down with the unpeeled garlic cloves and cook until charred. Turn onto the other side for a few minutes, and then remove and peel both the garlic and the onion, then chop finely. Set aside the garlic and onion separately. In a very hot pan, place the onion, cut side down with the unpeeled garlic cloves and cook until charred. Turn onto the other side for a few minutes, and then remove and peel both the garlic and the onion, then chop finely. Set aside the garlic and onion separately. Dry fry the chilies in a hot pan for about 4-5 minutes, turning frequently so that they don’t burn – they should lighten in colour when they are done. Dry fry the chilies in a hot pan for about 4-5 minutes, turning frequently so that they don’t burn – they should lighten in colour when they are done. Add the chillies to a bowl with the cola and a splash of water and leave to plump for about 15 minutes. Add the chillies to a bowl with the cola and a splash of water and leave to plump for about 15 minutes. In a saucepan, gently fry the chopped onion in the sunflower oil with the oregano, coriander stalks, black pepper and a splash of water until the onions are soft, but not coloured. In a saucepan, gently fry the chopped onion in the sunflower oil with the oregano, coriander stalks, black pepper and a splash of water until the onions are soft, but not coloured. Add the garlic, tomatoes and their juice, cloves and ground cumin and simmer gently for about 10 minutes. Season with salt. Add the garlic, tomatoes and their juice, cloves and ground cumin and simmer gently for about 10 minutes. Season with salt. Add the orange juice, the vinegar and the rehydrated chilies to the pan and, using a stick-blender, blend until smooth. Add the orange juice, the vinegar and the rehydrated chilies to the pan and, using a stick-blender, blend until smooth. Pass through a sieve into a clean saucepan and bring to the boil. Cook gently for about 30 minutes, then add the cocoa powder and cook for a further 10-15 minutes, or until the mixture is the consistency of a pouring sauce. Pass through a sieve into a clean saucepan and bring to the boil. Cook gently for about 30 minutes, then add the cocoa powder and cook for a further 10-15 minutes, or until the mixture is the consistency of a pouring sauce. Add more cola, orange juice, seasoning and spices to taste if necessary. Add more cola, orange juice, seasoning and spices to taste if necessary. Pour into sterilised bottles and seal. Pour into sterilised bottles and seal. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chilli_sauce_09570",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chilli sauce recipe",
"content": "Skin the tomatoes by making a criss-cross on the bottom of each one and then plunging them into a pan of boiling water for a couple of minutes. Remove with a slotted spoon and transfer to refresh in a bowl of ice cold water. Once cool, carefully remove the skin.Scoop out the seeds of the tomatoes over a sieve to collect the juices, and tear the flesh into small pieces. Set aside in a bowl.In a very hot pan, place the onion, cut side down with the unpeeled garlic cloves and cook until charred. Turn onto the other side for a few minutes, and then remove and peel both the garlic and the onion, then chop finely. Set aside the garlic and onion separately.Dry fry the chilies in a hot pan for about 4-5 minutes, turning frequently so that they don’t burn – they should lighten in colour when they are done. Add the chillies to a bowl with the cola and a splash of water and leave to plump for about 15 minutes.In a saucepan, gently fry the chopped onion in the sunflower oil with the oregano, coriander stalks, black pepper and a splash of water until the onions are soft, but not coloured. Add the garlic, tomatoes and their juice, cloves and ground cumin and simmer gently for about 10 minutes. Season with salt.Add the orange juice, the vinegar and the rehydrated chilies to the pan and, using a stick-blender, blend until smooth.Pass through a sieve into a clean saucepan and bring to the boil. Cook gently for about 30 minutes, then add the cocoa powder and cook for a further 10-15 minutes, or until the mixture is the consistency of a pouring sauce. Add more cola, orange juice, seasoning and spices to taste if necessary.Pour into sterilised bottles and seal. Skin the tomatoes by making a criss-cross on the bottom of each one and then plunging them into a pan of boiling water for a couple of minutes. Remove with a slotted spoon and transfer to refresh in a bowl of ice cold water. Once cool, carefully remove the skin. Skin the tomatoes by making a criss-cross on the bottom of each one and then plunging them into a pan of boiling water for a couple of minutes. Remove with a slotted spoon and transfer to refresh in a bowl of ice cold water. Once cool, carefully remove the skin. Scoop out the seeds of the tomatoes over a sieve to collect the juices, and tear the flesh into small pieces. Set aside in a bowl. Scoop out the seeds of the tomatoes over a sieve to collect the juices, and tear the flesh into small pieces. Set aside in a bowl. In a very hot pan, place the onion, cut side down with the unpeeled garlic cloves and cook until charred. Turn onto the other side for a few minutes, and then remove and peel both the garlic and the onion, then chop finely. Set aside the garlic and onion separately. In a very hot pan, place the onion, cut side down with the unpeeled garlic cloves and cook until charred. Turn onto the other side for a few minutes, and then remove and peel both the garlic and the onion, then chop finely. Set aside the garlic and onion separately. Dry fry the chilies in a hot pan for about 4-5 minutes, turning frequently so that they don’t burn – they should lighten in colour when they are done. Dry fry the chilies in a hot pan for about 4-5 minutes, turning frequently so that they don’t burn – they should lighten in colour when they are done. Add the chillies to a bowl with the cola and a splash of water and leave to plump for about 15 minutes. Add the chillies to a bowl with the cola and a splash of water and leave to plump for about 15 minutes. In a saucepan, gently fry the chopped onion in the sunflower oil with the oregano, coriander stalks, black pepper and a splash of water until the onions are soft, but not coloured. In a saucepan, gently fry the chopped onion in the sunflower oil with the oregano, coriander stalks, black pepper and a splash of water until the onions are soft, but not coloured. Add the garlic, tomatoes and their juice, cloves and ground cumin and simmer gently for about 10 minutes. Season with salt. Add the garlic, tomatoes and their juice, cloves and ground cumin and simmer gently for about 10 minutes. Season with salt. Add the orange juice, the vinegar and the rehydrated chilies to the pan and, using a stick-blender, blend until smooth. Add the orange juice, the vinegar and the rehydrated chilies to the pan and, using a stick-blender, blend until smooth. Pass through a sieve into a clean saucepan and bring to the boil. Cook gently for about 30 minutes, then add the cocoa powder and cook for a further 10-15 minutes, or until the mixture is the consistency of a pouring sauce. Pass through a sieve into a clean saucepan and bring to the boil. Cook gently for about 30 minutes, then add the cocoa powder and cook for a further 10-15 minutes, or until the mixture is the consistency of a pouring sauce. Add more cola, orange juice, seasoning and spices to taste if necessary. Add more cola, orange juice, seasoning and spices to taste if necessary. Pour into sterilised bottles and seal. Pour into sterilised bottles and seal."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf19eb3bdbfd0cc0040e"
} | 4db800e39e27c3f367be4e3a18a9a0b3ed2fd0095603e077549f91bad6809d37 | Monkfish with curried lentils recipe
An average of 5.0 out of 5 stars from 8 ratings The delicate flavour of monkfish is paired with warming curried lentils in this simple dish. 2cm/1in piece fresh root ginger, peeled, grated50ml/2fl oz olive oil1 carrot, peeled, finely diced1 celery stalk, finely diced1 leek, trimmed, finely diced1 garlic clove, peeled, finely chopped1 tsp mild curry paste200g/7¼oz Puy lentils, cooked according to packet instructions300ml/10½fl oz chicken stock3 tomatoes, peeled, seeds removed, diced2 tbsp chopped fresh coriander 2 tbsp crème fraîche 2cm/1in piece fresh root ginger, peeled, grated 50ml/2fl oz olive oil 1 carrot, peeled, finely diced 1 celery stalk, finely diced 1 leek, trimmed, finely diced 1 garlic clove, peeled, finely chopped 1 tsp mild curry paste 200g/7¼oz Puy lentils, cooked according to packet instructions 300ml/10½fl oz chicken stock 3 tomatoes, peeled, seeds removed, diced 2 tbsp chopped fresh coriander 2 tbsp crème fraîche 200g/7¼oz monkfish, trimmed, thinly slicedsalt and freshly ground black pepper1 lemon, juice only1 tbsp chopped fresh coriander, to serve 200g/7¼oz monkfish, trimmed, thinly sliced salt and freshly ground black pepper 1 lemon, juice only 1 tbsp chopped fresh coriander, to serve Method For the curried lentils, place the grated ginger in a clean towel or a piece of muslin, over a small bowl, and twist the cloth to extract the juice. Set aside.Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened. Add the garlic and cook for a further minute. Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche.For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice. Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through.To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander. For the curried lentils, place the grated ginger in a clean towel or a piece of muslin, over a small bowl, and twist the cloth to extract the juice. Set aside. For the curried lentils, place the grated ginger in a clean towel or a piece of muslin, over a small bowl, and twist the cloth to extract the juice. Set aside. Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened. Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened. Add the garlic and cook for a further minute. Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche. Add the garlic and cook for a further minute. Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche. For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice. For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice. Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through. Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through. To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander. To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/monkfishwithcurriedl_93869",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Monkfish with curried lentils recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings The delicate flavour of monkfish is paired with warming curried lentils in this simple dish. 2cm/1in piece fresh root ginger, peeled, grated50ml/2fl oz olive oil1 carrot, peeled, finely diced1 celery stalk, finely diced1 leek, trimmed, finely diced1 garlic clove, peeled, finely chopped1 tsp mild curry paste200g/7¼oz Puy lentils, cooked according to packet instructions300ml/10½fl oz chicken stock3 tomatoes, peeled, seeds removed, diced2 tbsp chopped fresh coriander 2 tbsp crème fraîche 2cm/1in piece fresh root ginger, peeled, grated 50ml/2fl oz olive oil 1 carrot, peeled, finely diced 1 celery stalk, finely diced 1 leek, trimmed, finely diced 1 garlic clove, peeled, finely chopped 1 tsp mild curry paste 200g/7¼oz Puy lentils, cooked according to packet instructions 300ml/10½fl oz chicken stock 3 tomatoes, peeled, seeds removed, diced 2 tbsp chopped fresh coriander 2 tbsp crème fraîche 200g/7¼oz monkfish, trimmed, thinly slicedsalt and freshly ground black pepper1 lemon, juice only1 tbsp chopped fresh coriander, to serve 200g/7¼oz monkfish, trimmed, thinly sliced salt and freshly ground black pepper 1 lemon, juice only 1 tbsp chopped fresh coriander, to serve Method For the curried lentils, place the grated ginger in a clean towel or a piece of muslin, over a small bowl, and twist the cloth to extract the juice. Set aside.Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened. Add the garlic and cook for a further minute. Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche.For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice. Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through.To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander. For the curried lentils, place the grated ginger in a clean towel or a piece of muslin, over a small bowl, and twist the cloth to extract the juice. Set aside. For the curried lentils, place the grated ginger in a clean towel or a piece of muslin, over a small bowl, and twist the cloth to extract the juice. Set aside. Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened. Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened. Add the garlic and cook for a further minute. Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche. Add the garlic and cook for a further minute. Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche. For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice. For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice. Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through. Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through. To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander. To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf19eb3bdbfd0cc0040f"
} | e04e8aee1cd77702bd02e1fabe304c38d88ea7cd23e6212f01796746003806f9 | Roast fillet of lamb with pan-fried tomatoes, aubergine and courgette and sauce vierge recipe
An average of 3.5 out of 5 stars from 2 ratings 1 x 200g/7oz lamb fillet, fully trimmed, a pocket cut into the side using a sharp knifesalt and freshly ground black pepper2 sprigs fresh rosemary1 tbsp olive oil2 garlic cloves, skin on 1 x 200g/7oz lamb fillet, fully trimmed, a pocket cut into the side using a sharp knife salt and freshly ground black pepper 2 sprigs fresh rosemary 1 tbsp olive oil 2 garlic cloves, skin on 2 plum tomatoes, skinned2 courgettes1 small aubergine2-3 tbsp olive oilsalt and freshly ground black pepper 2 plum tomatoes, skinned 2 courgettes 1 small aubergine 2-3 tbsp olive oil salt and freshly ground black pepper 110ml/4fl oz olive oil1 lime, juice only2 tomatoes, peeled, seeds removed, finely chopped1 small sprig fresh rosemary, roughly choppedsalt and freshly ground black pepper 1 small bunch rocket, to serve 110ml/4fl oz olive oil 1 lime, juice only 2 tomatoes, peeled, seeds removed, finely chopped 1 small sprig fresh rosemary, roughly chopped salt and freshly ground black pepper 1 small bunch rocket, to serve Method Preheat the oven to 210C/410F/Gas 6.Season the lamb with salt and freshly ground black pepper and insert the rosemary sprigs into the pocket in the fillet.Heat an ovenproof frying pan until hot and add the olive oil, garlic and lamb. Fry the lamb on all sides, until golden-brown all over, then transfer to the oven to roast for 5-8 minutes, or until cooked through. Remove and rest for 3-4 minutes.Meanwhile, for the vegetables, slice the tomatoes, courgettes and aubergines into 5mm/¼in thick rounds.Heat a frying pan until hot and add the olive oil. Add the tomatoes, courgettes and aubergines, season with salt and freshly ground black pepper, and fry for 3-4 minutes, until just tender and golden.For the sauce vierge, place the olive oil into a saucepan over a low heat and warm through. Add the lime juice, tomatoes and rosemary and season with salt and freshly ground black pepper.To serve, place thee slices of each vegetable (tomato, courgette and aubergine), just overlapping, into the centre of the serving plate. Carve the lamb into thick slices at an angle and place on top of the vegetables. Spoon the sauce vierge over the lamb and top with a small handful of rocket. Preheat the oven to 210C/410F/Gas 6. Preheat the oven to 210C/410F/Gas 6. Season the lamb with salt and freshly ground black pepper and insert the rosemary sprigs into the pocket in the fillet. Season the lamb with salt and freshly ground black pepper and insert the rosemary sprigs into the pocket in the fillet. Heat an ovenproof frying pan until hot and add the olive oil, garlic and lamb. Fry the lamb on all sides, until golden-brown all over, then transfer to the oven to roast for 5-8 minutes, or until cooked through. Remove and rest for 3-4 minutes. Heat an ovenproof frying pan until hot and add the olive oil, garlic and lamb. Fry the lamb on all sides, until golden-brown all over, then transfer to the oven to roast for 5-8 minutes, or until cooked through. Remove and rest for 3-4 minutes. Meanwhile, for the vegetables, slice the tomatoes, courgettes and aubergines into 5mm/¼in thick rounds. Meanwhile, for the vegetables, slice the tomatoes, courgettes and aubergines into 5mm/¼in thick rounds. Heat a frying pan until hot and add the olive oil. Add the tomatoes, courgettes and aubergines, season with salt and freshly ground black pepper, and fry for 3-4 minutes, until just tender and golden. Heat a frying pan until hot and add the olive oil. Add the tomatoes, courgettes and aubergines, season with salt and freshly ground black pepper, and fry for 3-4 minutes, until just tender and golden. For the sauce vierge, place the olive oil into a saucepan over a low heat and warm through. Add the lime juice, tomatoes and rosemary and season with salt and freshly ground black pepper. For the sauce vierge, place the olive oil into a saucepan over a low heat and warm through. Add the lime juice, tomatoes and rosemary and season with salt and freshly ground black pepper. To serve, place thee slices of each vegetable (tomato, courgette and aubergine), just overlapping, into the centre of the serving plate. Carve the lamb into thick slices at an angle and place on top of the vegetables. Spoon the sauce vierge over the lamb and top with a small handful of rocket. To serve, place thee slices of each vegetable (tomato, courgette and aubergine), just overlapping, into the centre of the serving plate. Carve the lamb into thick slices at an angle and place on top of the vegetables. Spoon the sauce vierge over the lamb and top with a small handful of rocket. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roastfilletoflambwit_84422",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast fillet of lamb with pan-fried tomatoes, aubergine and courgette and sauce vierge recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings 1 x 200g/7oz lamb fillet, fully trimmed, a pocket cut into the side using a sharp knifesalt and freshly ground black pepper2 sprigs fresh rosemary1 tbsp olive oil2 garlic cloves, skin on 1 x 200g/7oz lamb fillet, fully trimmed, a pocket cut into the side using a sharp knife salt and freshly ground black pepper 2 sprigs fresh rosemary 1 tbsp olive oil 2 garlic cloves, skin on 2 plum tomatoes, skinned2 courgettes1 small aubergine2-3 tbsp olive oilsalt and freshly ground black pepper 2 plum tomatoes, skinned 2 courgettes 1 small aubergine 2-3 tbsp olive oil salt and freshly ground black pepper 110ml/4fl oz olive oil1 lime, juice only2 tomatoes, peeled, seeds removed, finely chopped1 small sprig fresh rosemary, roughly choppedsalt and freshly ground black pepper 1 small bunch rocket, to serve 110ml/4fl oz olive oil 1 lime, juice only 2 tomatoes, peeled, seeds removed, finely chopped 1 small sprig fresh rosemary, roughly chopped salt and freshly ground black pepper 1 small bunch rocket, to serve Method Preheat the oven to 210C/410F/Gas 6.Season the lamb with salt and freshly ground black pepper and insert the rosemary sprigs into the pocket in the fillet.Heat an ovenproof frying pan until hot and add the olive oil, garlic and lamb. Fry the lamb on all sides, until golden-brown all over, then transfer to the oven to roast for 5-8 minutes, or until cooked through. Remove and rest for 3-4 minutes.Meanwhile, for the vegetables, slice the tomatoes, courgettes and aubergines into 5mm/¼in thick rounds.Heat a frying pan until hot and add the olive oil. Add the tomatoes, courgettes and aubergines, season with salt and freshly ground black pepper, and fry for 3-4 minutes, until just tender and golden.For the sauce vierge, place the olive oil into a saucepan over a low heat and warm through. Add the lime juice, tomatoes and rosemary and season with salt and freshly ground black pepper.To serve, place thee slices of each vegetable (tomato, courgette and aubergine), just overlapping, into the centre of the serving plate. Carve the lamb into thick slices at an angle and place on top of the vegetables. Spoon the sauce vierge over the lamb and top with a small handful of rocket. Preheat the oven to 210C/410F/Gas 6. Preheat the oven to 210C/410F/Gas 6. Season the lamb with salt and freshly ground black pepper and insert the rosemary sprigs into the pocket in the fillet. Season the lamb with salt and freshly ground black pepper and insert the rosemary sprigs into the pocket in the fillet. Heat an ovenproof frying pan until hot and add the olive oil, garlic and lamb. Fry the lamb on all sides, until golden-brown all over, then transfer to the oven to roast for 5-8 minutes, or until cooked through. Remove and rest for 3-4 minutes. Heat an ovenproof frying pan until hot and add the olive oil, garlic and lamb. Fry the lamb on all sides, until golden-brown all over, then transfer to the oven to roast for 5-8 minutes, or until cooked through. Remove and rest for 3-4 minutes. Meanwhile, for the vegetables, slice the tomatoes, courgettes and aubergines into 5mm/¼in thick rounds. Meanwhile, for the vegetables, slice the tomatoes, courgettes and aubergines into 5mm/¼in thick rounds. Heat a frying pan until hot and add the olive oil. Add the tomatoes, courgettes and aubergines, season with salt and freshly ground black pepper, and fry for 3-4 minutes, until just tender and golden. Heat a frying pan until hot and add the olive oil. Add the tomatoes, courgettes and aubergines, season with salt and freshly ground black pepper, and fry for 3-4 minutes, until just tender and golden. For the sauce vierge, place the olive oil into a saucepan over a low heat and warm through. Add the lime juice, tomatoes and rosemary and season with salt and freshly ground black pepper. For the sauce vierge, place the olive oil into a saucepan over a low heat and warm through. Add the lime juice, tomatoes and rosemary and season with salt and freshly ground black pepper. To serve, place thee slices of each vegetable (tomato, courgette and aubergine), just overlapping, into the centre of the serving plate. Carve the lamb into thick slices at an angle and place on top of the vegetables. Spoon the sauce vierge over the lamb and top with a small handful of rocket. To serve, place thee slices of each vegetable (tomato, courgette and aubergine), just overlapping, into the centre of the serving plate. Carve the lamb into thick slices at an angle and place on top of the vegetables. Spoon the sauce vierge over the lamb and top with a small handful of rocket."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1aeb3bdbfd0cc00410"
} | c59d1999a2f1eaf3db414d62ba79062a5aaf6eb1b0f83d0fa883b48f27639e71 | Aromatic salmon cooked in coconut milk recipe
An average of 3.3 out of 5 stars from 3 ratings 4 thick salmon steaks2.5cm/1in piece root ginger, peeled and cut into small, very thin slices2 large cloves garlic, peeled and cut into small, very thin slices350g/12oz tomatoes, peeled and halved1 fresh red chilli, de-seeded and sliced as finely as possible1 small yellow pepper, de-seeded and thinly sliced4-6 cardamom pods, roughly crushed400ml/14fl oz tinned coconut milksea salt2 limes, juice onlyhandful of fresh mint leaves, chopped 4 thick salmon steaks 2.5cm/1in piece root ginger, peeled and cut into small, very thin slices 2 large cloves garlic, peeled and cut into small, very thin slices 350g/12oz tomatoes, peeled and halved 1 fresh red chilli, de-seeded and sliced as finely as possible 1 small yellow pepper, de-seeded and thinly sliced 4-6 cardamom pods, roughly crushed 400ml/14fl oz tinned coconut milk sea salt 2 limes, juice only handful of fresh mint leaves, chopped Method Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven. Before serving scatter the mint leaves on top. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven. Before serving scatter the mint leaves on top. Before serving scatter the mint leaves on top. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/aromaticsalmoncooked_1608",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Aromatic salmon cooked in coconut milk recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings 4 thick salmon steaks2.5cm/1in piece root ginger, peeled and cut into small, very thin slices2 large cloves garlic, peeled and cut into small, very thin slices350g/12oz tomatoes, peeled and halved1 fresh red chilli, de-seeded and sliced as finely as possible1 small yellow pepper, de-seeded and thinly sliced4-6 cardamom pods, roughly crushed400ml/14fl oz tinned coconut milksea salt2 limes, juice onlyhandful of fresh mint leaves, chopped 4 thick salmon steaks 2.5cm/1in piece root ginger, peeled and cut into small, very thin slices 2 large cloves garlic, peeled and cut into small, very thin slices 350g/12oz tomatoes, peeled and halved 1 fresh red chilli, de-seeded and sliced as finely as possible 1 small yellow pepper, de-seeded and thinly sliced 4-6 cardamom pods, roughly crushed 400ml/14fl oz tinned coconut milk sea salt 2 limes, juice only handful of fresh mint leaves, chopped Method Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven. Before serving scatter the mint leaves on top. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between. Scatter the ginger, garlic, tomato, chilli and yellow pepper over and around the fish and the cardamom pods in between. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish. Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven. Preheat the oven to 150C/300F/Gas 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the centre of one of the steaks - if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven. Before serving scatter the mint leaves on top. Before serving scatter the mint leaves on top."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1aeb3bdbfd0cc00411"
} | 3c181e7c9b648cbde34b8c9b1ea78d0ea8f766a5a72211d3f6e1b4a6828f725f | Stuffed loin of pork with basil and ratatouille recipe
To make the stuffed loin of pork, place pork, silverskin side down, vertically in front of you. With a large knife, make an incision along the length of the loin 2cm/3/4in from the edge. Roll back the cut edge, and make another cut slightly sideways, maintaining a thickness of 2cm/3/4in. Continue cutting in this way until the loin opens like a roly-poly sponge.To marinate the pork, rub the inside with the crushed garlic, and season with the sugar, salt and freshly ground black pepper. Sprinkle the chopped basil over the inside, and place in the refrigerator overnight.the next day preheat the oven to 220C/430F/Gas 7. Mix the sausage meat with the pine nuts, herbs and garlic. Take the loin of pork from the fridge, and with a kitchen towel, wipe off the basil that was left on overnight. Spread the sausage mixture over the inside of the pork, and roll it up tightly, and tie it at 2.5cm/1in intervals (although it can be wrapped in foil.) Season the outside. Heat the vegetable oil and butter in a large oven-proof pan until foaming. Add the pork and place in the hot oven. For the first 10 minutes, turn the pork frequently until well browned. Lower the heat to 180C/360F/Gas 4 and cook for another 45 minutes, turning occasionally. Remove from the oven, lightly cover with foil, and allow to cool. When you serve it, cut it into 12 even slices, and serve with salad or with the ratatouille.To make the ratatouille, heat two tablespoons of the olive oil and sweat the onion with a pinch of salt, until soft and translucent. Add the peppers and cook for another five minutes.Cut the tomatoes in half, squeeze out the seeds, and cut into small cubes. Add the tomatoes, the garlic, and the thyme to the onion and pepper mixture, cover, and continue cooking.In a separate frying pan pan heat two tablespoons of the olive oil over a high heat. Add the courgettes, and cook until lightly browned, then tip into a colander to drain off the excess oil.In the same frying pan, add the remaining olive oil, and once hot add the aubergines. Brown them and drain as you did with the courgettes. Sprinkle them both with a little salt, and then add them to the onion, pepper, and tomato mixture. Cover and cook out for a further 10 minutes.Serve hot or cold, by itself, or as a accompainment to the stuffed pork loin. To make the stuffed loin of pork, place pork, silverskin side down, vertically in front of you. With a large knife, make an incision along the length of the loin 2cm/3/4in from the edge. Roll back the cut edge, and make another cut slightly sideways, maintaining a thickness of 2cm/3/4in. Continue cutting in this way until the loin opens like a roly-poly sponge. To make the stuffed loin of pork, place pork, silverskin side down, vertically in front of you. With a large knife, make an incision along the length of the loin 2cm/3/4in from the edge. Roll back the cut edge, and make another cut slightly sideways, maintaining a thickness of 2cm/3/4in. Continue cutting in this way until the loin opens like a roly-poly sponge. To marinate the pork, rub the inside with the crushed garlic, and season with the sugar, salt and freshly ground black pepper. To marinate the pork, rub the inside with the crushed garlic, and season with the sugar, salt and freshly ground black pepper. Sprinkle the chopped basil over the inside, and place in the refrigerator overnight. Sprinkle the chopped basil over the inside, and place in the refrigerator overnight. the next day preheat the oven to 220C/430F/Gas 7. Mix the sausage meat with the pine nuts, herbs and garlic. Take the loin of pork from the fridge, and with a kitchen towel, wipe off the basil that was left on overnight. the next day preheat the oven to 220C/430F/Gas 7. Mix the sausage meat with the pine nuts, herbs and garlic. Take the loin of pork from the fridge, and with a kitchen towel, wipe off the basil that was left on overnight. Spread the sausage mixture over the inside of the pork, and roll it up tightly, and tie it at 2.5cm/1in intervals (although it can be wrapped in foil.) Season the outside. Spread the sausage mixture over the inside of the pork, and roll it up tightly, and tie it at 2.5cm/1in intervals (although it can be wrapped in foil.) Season the outside. Heat the vegetable oil and butter in a large oven-proof pan until foaming. Add the pork and place in the hot oven. For the first 10 minutes, turn the pork frequently until well browned. Lower the heat to 180C/360F/Gas 4 and cook for another 45 minutes, turning occasionally. Heat the vegetable oil and butter in a large oven-proof pan until foaming. Add the pork and place in the hot oven. For the first 10 minutes, turn the pork frequently until well browned. Lower the heat to 180C/360F/Gas 4 and cook for another 45 minutes, turning occasionally. Remove from the oven, lightly cover with foil, and allow to cool. When you serve it, cut it into 12 even slices, and serve with salad or with the ratatouille. Remove from the oven, lightly cover with foil, and allow to cool. When you serve it, cut it into 12 even slices, and serve with salad or with the ratatouille. To make the ratatouille, heat two tablespoons of the olive oil and sweat the onion with a pinch of salt, until soft and translucent. To make the ratatouille, heat two tablespoons of the olive oil and sweat the onion with a pinch of salt, until soft and translucent. Add the peppers and cook for another five minutes. Add the peppers and cook for another five minutes. Cut the tomatoes in half, squeeze out the seeds, and cut into small cubes. Cut the tomatoes in half, squeeze out the seeds, and cut into small cubes. Add the tomatoes, the garlic, and the thyme to the onion and pepper mixture, cover, and continue cooking. Add the tomatoes, the garlic, and the thyme to the onion and pepper mixture, cover, and continue cooking. In a separate frying pan pan heat two tablespoons of the olive oil over a high heat. Add the courgettes, and cook until lightly browned, then tip into a colander to drain off the excess oil. In a separate frying pan pan heat two tablespoons of the olive oil over a high heat. Add the courgettes, and cook until lightly browned, then tip into a colander to drain off the excess oil. In the same frying pan, add the remaining olive oil, and once hot add the aubergines. Brown them and drain as you did with the courgettes. Sprinkle them both with a little salt, and then add them to the onion, pepper, and tomato mixture. Cover and cook out for a further 10 minutes. In the same frying pan, add the remaining olive oil, and once hot add the aubergines. Brown them and drain as you did with the courgettes. Sprinkle them both with a little salt, and then add them to the onion, pepper, and tomato mixture. Cover and cook out for a further 10 minutes. Serve hot or cold, by itself, or as a accompainment to the stuffed pork loin. Serve hot or cold, by itself, or as a accompainment to the stuffed pork loin. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/stuffedloinofporkwit_75305",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Stuffed loin of pork with basil and ratatouille recipe",
"content": "To make the stuffed loin of pork, place pork, silverskin side down, vertically in front of you. With a large knife, make an incision along the length of the loin 2cm/3/4in from the edge. Roll back the cut edge, and make another cut slightly sideways, maintaining a thickness of 2cm/3/4in. Continue cutting in this way until the loin opens like a roly-poly sponge.To marinate the pork, rub the inside with the crushed garlic, and season with the sugar, salt and freshly ground black pepper. Sprinkle the chopped basil over the inside, and place in the refrigerator overnight.the next day preheat the oven to 220C/430F/Gas 7. Mix the sausage meat with the pine nuts, herbs and garlic. Take the loin of pork from the fridge, and with a kitchen towel, wipe off the basil that was left on overnight. Spread the sausage mixture over the inside of the pork, and roll it up tightly, and tie it at 2.5cm/1in intervals (although it can be wrapped in foil.) Season the outside. Heat the vegetable oil and butter in a large oven-proof pan until foaming. Add the pork and place in the hot oven. For the first 10 minutes, turn the pork frequently until well browned. Lower the heat to 180C/360F/Gas 4 and cook for another 45 minutes, turning occasionally. Remove from the oven, lightly cover with foil, and allow to cool. When you serve it, cut it into 12 even slices, and serve with salad or with the ratatouille.To make the ratatouille, heat two tablespoons of the olive oil and sweat the onion with a pinch of salt, until soft and translucent. Add the peppers and cook for another five minutes.Cut the tomatoes in half, squeeze out the seeds, and cut into small cubes. Add the tomatoes, the garlic, and the thyme to the onion and pepper mixture, cover, and continue cooking.In a separate frying pan pan heat two tablespoons of the olive oil over a high heat. Add the courgettes, and cook until lightly browned, then tip into a colander to drain off the excess oil.In the same frying pan, add the remaining olive oil, and once hot add the aubergines. Brown them and drain as you did with the courgettes. Sprinkle them both with a little salt, and then add them to the onion, pepper, and tomato mixture. Cover and cook out for a further 10 minutes.Serve hot or cold, by itself, or as a accompainment to the stuffed pork loin. To make the stuffed loin of pork, place pork, silverskin side down, vertically in front of you. With a large knife, make an incision along the length of the loin 2cm/3/4in from the edge. Roll back the cut edge, and make another cut slightly sideways, maintaining a thickness of 2cm/3/4in. Continue cutting in this way until the loin opens like a roly-poly sponge. To make the stuffed loin of pork, place pork, silverskin side down, vertically in front of you. With a large knife, make an incision along the length of the loin 2cm/3/4in from the edge. Roll back the cut edge, and make another cut slightly sideways, maintaining a thickness of 2cm/3/4in. Continue cutting in this way until the loin opens like a roly-poly sponge. To marinate the pork, rub the inside with the crushed garlic, and season with the sugar, salt and freshly ground black pepper. To marinate the pork, rub the inside with the crushed garlic, and season with the sugar, salt and freshly ground black pepper. Sprinkle the chopped basil over the inside, and place in the refrigerator overnight. Sprinkle the chopped basil over the inside, and place in the refrigerator overnight. the next day preheat the oven to 220C/430F/Gas 7. Mix the sausage meat with the pine nuts, herbs and garlic. Take the loin of pork from the fridge, and with a kitchen towel, wipe off the basil that was left on overnight. the next day preheat the oven to 220C/430F/Gas 7. Mix the sausage meat with the pine nuts, herbs and garlic. Take the loin of pork from the fridge, and with a kitchen towel, wipe off the basil that was left on overnight. Spread the sausage mixture over the inside of the pork, and roll it up tightly, and tie it at 2.5cm/1in intervals (although it can be wrapped in foil.) Season the outside. Spread the sausage mixture over the inside of the pork, and roll it up tightly, and tie it at 2.5cm/1in intervals (although it can be wrapped in foil.) Season the outside. Heat the vegetable oil and butter in a large oven-proof pan until foaming. Add the pork and place in the hot oven. For the first 10 minutes, turn the pork frequently until well browned. Lower the heat to 180C/360F/Gas 4 and cook for another 45 minutes, turning occasionally. Heat the vegetable oil and butter in a large oven-proof pan until foaming. Add the pork and place in the hot oven. For the first 10 minutes, turn the pork frequently until well browned. Lower the heat to 180C/360F/Gas 4 and cook for another 45 minutes, turning occasionally. Remove from the oven, lightly cover with foil, and allow to cool. When you serve it, cut it into 12 even slices, and serve with salad or with the ratatouille. Remove from the oven, lightly cover with foil, and allow to cool. When you serve it, cut it into 12 even slices, and serve with salad or with the ratatouille. To make the ratatouille, heat two tablespoons of the olive oil and sweat the onion with a pinch of salt, until soft and translucent. To make the ratatouille, heat two tablespoons of the olive oil and sweat the onion with a pinch of salt, until soft and translucent. Add the peppers and cook for another five minutes. Add the peppers and cook for another five minutes. Cut the tomatoes in half, squeeze out the seeds, and cut into small cubes. Cut the tomatoes in half, squeeze out the seeds, and cut into small cubes. Add the tomatoes, the garlic, and the thyme to the onion and pepper mixture, cover, and continue cooking. Add the tomatoes, the garlic, and the thyme to the onion and pepper mixture, cover, and continue cooking. In a separate frying pan pan heat two tablespoons of the olive oil over a high heat. Add the courgettes, and cook until lightly browned, then tip into a colander to drain off the excess oil. In a separate frying pan pan heat two tablespoons of the olive oil over a high heat. Add the courgettes, and cook until lightly browned, then tip into a colander to drain off the excess oil. In the same frying pan, add the remaining olive oil, and once hot add the aubergines. Brown them and drain as you did with the courgettes. Sprinkle them both with a little salt, and then add them to the onion, pepper, and tomato mixture. Cover and cook out for a further 10 minutes. In the same frying pan, add the remaining olive oil, and once hot add the aubergines. Brown them and drain as you did with the courgettes. Sprinkle them both with a little salt, and then add them to the onion, pepper, and tomato mixture. Cover and cook out for a further 10 minutes. Serve hot or cold, by itself, or as a accompainment to the stuffed pork loin. Serve hot or cold, by itself, or as a accompainment to the stuffed pork loin."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1aeb3bdbfd0cc00412"
} | 2d96eff0eca926e8a7e1c10f2835769769123c185a47655e0eb286399e684be4 | Black banana cake recipe
An average of 4.8 out of 5 stars from 73 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_banana_cake_52982_16x9.jpg Want to know how to use up overripe bananas? Nigel Slater’s chocolate chip banana bread recipe is just the ticket. 175g/6oz unsalted butter, softened175g/6oz sugar (half light muscovado, half golden caster) 75g/2½oz hazelnuts2 free-range eggs175g/6oz self-raising flour 2 very ripe bananas (about 250g/9oz total weight)drop vanilla extract175g/6oz good-quality dark or milk chocolate chipsa little demerara sugar 175g/6oz unsalted butter, softened 175g/6oz sugar (half light muscovado, half golden caster) 75g/2½oz hazelnuts 2 free-range eggs 175g/6oz self-raising flour 2 very ripe bananas (about 250g/9oz total weight) drop vanilla extract 175g/6oz good-quality dark or milk chocolate chips a little demerara sugar Method Preheat the oven to 170C/150C Fan/Gas 3. Line the base and sides of a 20x12cm/8x5in loaf tin with baking paper.Beat the butter and sugars until light and coffee coloured. This is best achieved in a food mixer. Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour. Peel the bananas and chop them into small pieces. Gently fold the vanilla extract, bananas and chocolate chips into the cake mixture, turning gently and taking care not to overmix. Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly. Preheat the oven to 170C/150C Fan/Gas 3. Line the base and sides of a 20x12cm/8x5in loaf tin with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Line the base and sides of a 20x12cm/8x5in loaf tin with baking paper. Beat the butter and sugars until light and coffee coloured. This is best achieved in a food mixer. Beat the butter and sugars until light and coffee coloured. This is best achieved in a food mixer. Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour. Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour. Peel the bananas and chop them into small pieces. Gently fold the vanilla extract, bananas and chocolate chips into the cake mixture, turning gently and taking care not to overmix. Peel the bananas and chop them into small pieces. Gently fold the vanilla extract, bananas and chocolate chips into the cake mixture, turning gently and taking care not to overmix. Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly. Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/black_banana_cake_52982",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Black banana cake recipe",
"content": "An average of 4.8 out of 5 stars from 73 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_banana_cake_52982_16x9.jpg Want to know how to use up overripe bananas? Nigel Slater’s chocolate chip banana bread recipe is just the ticket. 175g/6oz unsalted butter, softened175g/6oz sugar (half light muscovado, half golden caster) 75g/2½oz hazelnuts2 free-range eggs175g/6oz self-raising flour 2 very ripe bananas (about 250g/9oz total weight)drop vanilla extract175g/6oz good-quality dark or milk chocolate chipsa little demerara sugar 175g/6oz unsalted butter, softened 175g/6oz sugar (half light muscovado, half golden caster) 75g/2½oz hazelnuts 2 free-range eggs 175g/6oz self-raising flour 2 very ripe bananas (about 250g/9oz total weight) drop vanilla extract 175g/6oz good-quality dark or milk chocolate chips a little demerara sugar Method Preheat the oven to 170C/150C Fan/Gas 3. Line the base and sides of a 20x12cm/8x5in loaf tin with baking paper.Beat the butter and sugars until light and coffee coloured. This is best achieved in a food mixer. Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour. Peel the bananas and chop them into small pieces. Gently fold the vanilla extract, bananas and chocolate chips into the cake mixture, turning gently and taking care not to overmix. Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly. Preheat the oven to 170C/150C Fan/Gas 3. Line the base and sides of a 20x12cm/8x5in loaf tin with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Line the base and sides of a 20x12cm/8x5in loaf tin with baking paper. Beat the butter and sugars until light and coffee coloured. This is best achieved in a food mixer. Beat the butter and sugars until light and coffee coloured. This is best achieved in a food mixer. Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour. Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour. Peel the bananas and chop them into small pieces. Gently fold the vanilla extract, bananas and chocolate chips into the cake mixture, turning gently and taking care not to overmix. Peel the bananas and chop them into small pieces. Gently fold the vanilla extract, bananas and chocolate chips into the cake mixture, turning gently and taking care not to overmix. Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly. Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1aeb3bdbfd0cc00413"
} | 605006ab963e8292f444c05aa21315e0cd6ceb232b7cafa2ef66a2e535e223d8 | Toffee, hazelnut and whisky tart with raspberries recipe
An average of 5.0 out of 5 stars from 2 ratings Go as generous on the whisky as you like for this indulgent toffee and hazelnut tart topped with juicy raspberries. 100g/3½oz hazelnuts 120g/4½oz caster sugar 25–50ml/½–2fl oz whisky 500ml/18 fl oz double cream 7 free-range egg yolks 40g/1½oz light brown sugar 1 x 18cm/7in ready-made sweet pastry case 100g/3½oz hazelnuts 120g/4½oz caster sugar 25–50ml/½–2fl oz whisky 500ml/18 fl oz double cream 7 free-range egg yolks 40g/1½oz light brown sugar 1 x 18cm/7in ready-made sweet pastry case 400g/7oz fresh raspberries2 tbsp whisky400g/14oz crème fraîche 400g/7oz fresh raspberries 2 tbsp whisky 400g/14oz crème fraîche Method To make the tart, preheat the oven to 180C/350G/Gas 4. Spread the hazelnuts over the baking tray and roast for about 15 minutes, or until nicely browned. Remove from the oven, cool slightly and roughly chop. Set aside.Reduce the oven to 130C/110C Fan/Gas 1. Put the caster sugar with 3 tablespoons of water in a deep frying pan or saucepan. Melt the sugar over a medium heat, watching it all the time. Don’t stir it, but you can move the pan around in a swirling motion. The sugar syrup will boil and turn a dark caramel colour after about 5 minutes. Quickly pour in the whisky and double cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Set aside to cool. Whisk the yolks and the brown sugar in a bowl until the sugar is dissolved and the mixture is fluffy. Pour the cooled whisky caramel over the yolks, stir to mix together and then strain through a sieve. Pour into the sweet pastry case.Bake the tart for 30–45 minutes, or until almost set. It should have a slight wobble in the middle. Remove the tart from the oven and immediately scatter over the chopped hazelnuts so they stick to the top of the tart. Leave to cool to room temperature. To serve, top the tart with fresh raspberries and more whisky. Serve in slices with the crème fraîche on the side. To make the tart, preheat the oven to 180C/350G/Gas 4. Spread the hazelnuts over the baking tray and roast for about 15 minutes, or until nicely browned. Remove from the oven, cool slightly and roughly chop. Set aside. To make the tart, preheat the oven to 180C/350G/Gas 4. Spread the hazelnuts over the baking tray and roast for about 15 minutes, or until nicely browned. Remove from the oven, cool slightly and roughly chop. Set aside. Reduce the oven to 130C/110C Fan/Gas 1. Reduce the oven to 130C/110C Fan/Gas 1. Put the caster sugar with 3 tablespoons of water in a deep frying pan or saucepan. Melt the sugar over a medium heat, watching it all the time. Don’t stir it, but you can move the pan around in a swirling motion. The sugar syrup will boil and turn a dark caramel colour after about 5 minutes. Quickly pour in the whisky and double cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Set aside to cool. Put the caster sugar with 3 tablespoons of water in a deep frying pan or saucepan. Melt the sugar over a medium heat, watching it all the time. Don’t stir it, but you can move the pan around in a swirling motion. The sugar syrup will boil and turn a dark caramel colour after about 5 minutes. Quickly pour in the whisky and double cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Set aside to cool. Whisk the yolks and the brown sugar in a bowl until the sugar is dissolved and the mixture is fluffy. Pour the cooled whisky caramel over the yolks, stir to mix together and then strain through a sieve. Pour into the sweet pastry case. Whisk the yolks and the brown sugar in a bowl until the sugar is dissolved and the mixture is fluffy. Pour the cooled whisky caramel over the yolks, stir to mix together and then strain through a sieve. Pour into the sweet pastry case. Bake the tart for 30–45 minutes, or until almost set. It should have a slight wobble in the middle. Bake the tart for 30–45 minutes, or until almost set. It should have a slight wobble in the middle. Remove the tart from the oven and immediately scatter over the chopped hazelnuts so they stick to the top of the tart. Leave to cool to room temperature. Remove the tart from the oven and immediately scatter over the chopped hazelnuts so they stick to the top of the tart. Leave to cool to room temperature. To serve, top the tart with fresh raspberries and more whisky. Serve in slices with the crème fraîche on the side. To serve, top the tart with fresh raspberries and more whisky. Serve in slices with the crème fraîche on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/toffee_whisky_tart_64163",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Toffee, hazelnut and whisky tart with raspberries recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Go as generous on the whisky as you like for this indulgent toffee and hazelnut tart topped with juicy raspberries. 100g/3½oz hazelnuts 120g/4½oz caster sugar 25–50ml/½–2fl oz whisky 500ml/18 fl oz double cream 7 free-range egg yolks 40g/1½oz light brown sugar 1 x 18cm/7in ready-made sweet pastry case 100g/3½oz hazelnuts 120g/4½oz caster sugar 25–50ml/½–2fl oz whisky 500ml/18 fl oz double cream 7 free-range egg yolks 40g/1½oz light brown sugar 1 x 18cm/7in ready-made sweet pastry case 400g/7oz fresh raspberries2 tbsp whisky400g/14oz crème fraîche 400g/7oz fresh raspberries 2 tbsp whisky 400g/14oz crème fraîche Method To make the tart, preheat the oven to 180C/350G/Gas 4. Spread the hazelnuts over the baking tray and roast for about 15 minutes, or until nicely browned. Remove from the oven, cool slightly and roughly chop. Set aside.Reduce the oven to 130C/110C Fan/Gas 1. Put the caster sugar with 3 tablespoons of water in a deep frying pan or saucepan. Melt the sugar over a medium heat, watching it all the time. Don’t stir it, but you can move the pan around in a swirling motion. The sugar syrup will boil and turn a dark caramel colour after about 5 minutes. Quickly pour in the whisky and double cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Set aside to cool. Whisk the yolks and the brown sugar in a bowl until the sugar is dissolved and the mixture is fluffy. Pour the cooled whisky caramel over the yolks, stir to mix together and then strain through a sieve. Pour into the sweet pastry case.Bake the tart for 30–45 minutes, or until almost set. It should have a slight wobble in the middle. Remove the tart from the oven and immediately scatter over the chopped hazelnuts so they stick to the top of the tart. Leave to cool to room temperature. To serve, top the tart with fresh raspberries and more whisky. Serve in slices with the crème fraîche on the side. To make the tart, preheat the oven to 180C/350G/Gas 4. Spread the hazelnuts over the baking tray and roast for about 15 minutes, or until nicely browned. Remove from the oven, cool slightly and roughly chop. Set aside. To make the tart, preheat the oven to 180C/350G/Gas 4. Spread the hazelnuts over the baking tray and roast for about 15 minutes, or until nicely browned. Remove from the oven, cool slightly and roughly chop. Set aside. Reduce the oven to 130C/110C Fan/Gas 1. Reduce the oven to 130C/110C Fan/Gas 1. Put the caster sugar with 3 tablespoons of water in a deep frying pan or saucepan. Melt the sugar over a medium heat, watching it all the time. Don’t stir it, but you can move the pan around in a swirling motion. The sugar syrup will boil and turn a dark caramel colour after about 5 minutes. Quickly pour in the whisky and double cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Set aside to cool. Put the caster sugar with 3 tablespoons of water in a deep frying pan or saucepan. Melt the sugar over a medium heat, watching it all the time. Don’t stir it, but you can move the pan around in a swirling motion. The sugar syrup will boil and turn a dark caramel colour after about 5 minutes. Quickly pour in the whisky and double cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Set aside to cool. Whisk the yolks and the brown sugar in a bowl until the sugar is dissolved and the mixture is fluffy. Pour the cooled whisky caramel over the yolks, stir to mix together and then strain through a sieve. Pour into the sweet pastry case. Whisk the yolks and the brown sugar in a bowl until the sugar is dissolved and the mixture is fluffy. Pour the cooled whisky caramel over the yolks, stir to mix together and then strain through a sieve. Pour into the sweet pastry case. Bake the tart for 30–45 minutes, or until almost set. It should have a slight wobble in the middle. Bake the tart for 30–45 minutes, or until almost set. It should have a slight wobble in the middle. Remove the tart from the oven and immediately scatter over the chopped hazelnuts so they stick to the top of the tart. Leave to cool to room temperature. Remove the tart from the oven and immediately scatter over the chopped hazelnuts so they stick to the top of the tart. Leave to cool to room temperature. To serve, top the tart with fresh raspberries and more whisky. Serve in slices with the crème fraîche on the side. To serve, top the tart with fresh raspberries and more whisky. Serve in slices with the crème fraîche on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1beb3bdbfd0cc00414"
} | e7d874df8dac5a71f18641aeff959c0004a7ae4073e81251b92c4d2002a604bc | Breakfast muffins recipe
An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/american-style_breakfast_66044_16x9.jpg Make this easy breakfast muffin recipe the companion to morning tea or coffee. If you prepare the dry ingredients the night before, you can easily whip up a fresh batch first thing. 300g/10½oz self-raising flour, sifted1 tsp baking powderpinch salt1 tsp ground cinnamon150g/5½oz light brown sugar250ml/9fl oz milk2 free-range eggs, beaten100g/3½oz butter, melted100g/3½oz toasted hazelnuts, chopped25g/1oz dried cherries (or dried apricots, chopped)25g/1oz dried cranberries (or raisins or sultanas)75g/2½oz crunchy granola or muesli (optional) 300g/10½oz self-raising flour, sifted 1 tsp baking powder pinch salt 1 tsp ground cinnamon 150g/5½oz light brown sugar 250ml/9fl oz milk 2 free-range eggs, beaten 100g/3½oz butter, melted 100g/3½oz toasted hazelnuts, chopped 25g/1oz dried cherries (or dried apricots, chopped) 25g/1oz dried cranberries (or raisins or sultanas) 75g/2½oz crunchy granola or muesli (optional) Method Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases.In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries. Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola.Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature. Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases. Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases. In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries. In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries. Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola. Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola. Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature. Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/american-style_breakfast_66044",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Breakfast muffins recipe",
"content": "An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/american-style_breakfast_66044_16x9.jpg Make this easy breakfast muffin recipe the companion to morning tea or coffee. If you prepare the dry ingredients the night before, you can easily whip up a fresh batch first thing. 300g/10½oz self-raising flour, sifted1 tsp baking powderpinch salt1 tsp ground cinnamon150g/5½oz light brown sugar250ml/9fl oz milk2 free-range eggs, beaten100g/3½oz butter, melted100g/3½oz toasted hazelnuts, chopped25g/1oz dried cherries (or dried apricots, chopped)25g/1oz dried cranberries (or raisins or sultanas)75g/2½oz crunchy granola or muesli (optional) 300g/10½oz self-raising flour, sifted 1 tsp baking powder pinch salt 1 tsp ground cinnamon 150g/5½oz light brown sugar 250ml/9fl oz milk 2 free-range eggs, beaten 100g/3½oz butter, melted 100g/3½oz toasted hazelnuts, chopped 25g/1oz dried cherries (or dried apricots, chopped) 25g/1oz dried cranberries (or raisins or sultanas) 75g/2½oz crunchy granola or muesli (optional) Method Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases.In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries. Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola.Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature. Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases. Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases. In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries. In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries. Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola. Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola. Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature. Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1beb3bdbfd0cc00415"
} | 9ff754496b689da41fde3b66f6cf22290cf14b29164f37cdecf82b69a90f5aab | Raspberry ricotta cake recipe
An average of 3.5 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ricotta_cake_with_baked_54677_16x9.jpg Tart and tangy raspberries pair perfectly with creamy and mild ricotta in this easy, squidgy cake that's perfect for a make-ahead dessert. spray oil, for greasing220g/8oz plain flour1 tbsp baking powder1 tsp salt365g/12½oz ricotta, plus 400g/14oz to serve275g/9¾oz caster sugar3 large free-range eggs½ tsp vanilla extract1 lemon, lime, grapefruit or orange, zest only (optional)115g/4oz unsalted butter, melted340g–450g/12oz–1lb raspberries, fresh or frozen spray oil, for greasing 220g/8oz plain flour 1 tbsp baking powder 1 tsp salt 365g/12½oz ricotta, plus 400g/14oz to serve 275g/9¾oz caster sugar 3 large free-range eggs ½ tsp vanilla extract 1 lemon, lime, grapefruit or orange, zest only (optional) 115g/4oz unsalted butter, melted 340g–450g/12oz–1lb raspberries, fresh or frozen Method Preheat the oven to 200C/180C Fan/Gas 6. Spray a 23cm/9in round cake tin with cooking spray and line with baking paper.In a large bowl, whisk together the flour, baking powder and salt.In another bowl, whisk the ricotta, 220g/8oz of the sugar, the eggs, vanilla and citrus zest (if using) until smooth. Whisk or gently fold this into the flour mixture until just blended.Fold in the melted butter, followed by half of the raspberries, crushing them ever so slightly as you fold – you don't want them to disappear into the mixture, just to be distributed evenly to create a nice, streaky look, almost like tie-dye. Transfer the mixture to the cake tin and scatter the remaining raspberries and remaining sugar over the top. (It might look like a lot of sugar – it is! But it is necessary, I promise.) Bake for 55–65 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean. Leave to cool for at least 20 minutes before taking out of the tin. Slice and serve with the extra ricotta on the side. Preheat the oven to 200C/180C Fan/Gas 6. Spray a 23cm/9in round cake tin with cooking spray and line with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Spray a 23cm/9in round cake tin with cooking spray and line with baking paper. In a large bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the flour, baking powder and salt. In another bowl, whisk the ricotta, 220g/8oz of the sugar, the eggs, vanilla and citrus zest (if using) until smooth. Whisk or gently fold this into the flour mixture until just blended. In another bowl, whisk the ricotta, 220g/8oz of the sugar, the eggs, vanilla and citrus zest (if using) until smooth. Whisk or gently fold this into the flour mixture until just blended. Fold in the melted butter, followed by half of the raspberries, crushing them ever so slightly as you fold – you don't want them to disappear into the mixture, just to be distributed evenly to create a nice, streaky look, almost like tie-dye. Fold in the melted butter, followed by half of the raspberries, crushing them ever so slightly as you fold – you don't want them to disappear into the mixture, just to be distributed evenly to create a nice, streaky look, almost like tie-dye. Transfer the mixture to the cake tin and scatter the remaining raspberries and remaining sugar over the top. (It might look like a lot of sugar – it is! But it is necessary, I promise.) Transfer the mixture to the cake tin and scatter the remaining raspberries and remaining sugar over the top. (It might look like a lot of sugar – it is! But it is necessary, I promise.) Bake for 55–65 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean. Leave to cool for at least 20 minutes before taking out of the tin. Bake for 55–65 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean. Leave to cool for at least 20 minutes before taking out of the tin. Slice and serve with the extra ricotta on the side. Slice and serve with the extra ricotta on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ricotta_cake_with_baked_54677",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Raspberry ricotta cake recipe",
"content": "An average of 3.5 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ricotta_cake_with_baked_54677_16x9.jpg Tart and tangy raspberries pair perfectly with creamy and mild ricotta in this easy, squidgy cake that's perfect for a make-ahead dessert. spray oil, for greasing220g/8oz plain flour1 tbsp baking powder1 tsp salt365g/12½oz ricotta, plus 400g/14oz to serve275g/9¾oz caster sugar3 large free-range eggs½ tsp vanilla extract1 lemon, lime, grapefruit or orange, zest only (optional)115g/4oz unsalted butter, melted340g–450g/12oz–1lb raspberries, fresh or frozen spray oil, for greasing 220g/8oz plain flour 1 tbsp baking powder 1 tsp salt 365g/12½oz ricotta, plus 400g/14oz to serve 275g/9¾oz caster sugar 3 large free-range eggs ½ tsp vanilla extract 1 lemon, lime, grapefruit or orange, zest only (optional) 115g/4oz unsalted butter, melted 340g–450g/12oz–1lb raspberries, fresh or frozen Method Preheat the oven to 200C/180C Fan/Gas 6. Spray a 23cm/9in round cake tin with cooking spray and line with baking paper.In a large bowl, whisk together the flour, baking powder and salt.In another bowl, whisk the ricotta, 220g/8oz of the sugar, the eggs, vanilla and citrus zest (if using) until smooth. Whisk or gently fold this into the flour mixture until just blended.Fold in the melted butter, followed by half of the raspberries, crushing them ever so slightly as you fold – you don't want them to disappear into the mixture, just to be distributed evenly to create a nice, streaky look, almost like tie-dye. Transfer the mixture to the cake tin and scatter the remaining raspberries and remaining sugar over the top. (It might look like a lot of sugar – it is! But it is necessary, I promise.) Bake for 55–65 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean. Leave to cool for at least 20 minutes before taking out of the tin. Slice and serve with the extra ricotta on the side. Preheat the oven to 200C/180C Fan/Gas 6. Spray a 23cm/9in round cake tin with cooking spray and line with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Spray a 23cm/9in round cake tin with cooking spray and line with baking paper. In a large bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the flour, baking powder and salt. In another bowl, whisk the ricotta, 220g/8oz of the sugar, the eggs, vanilla and citrus zest (if using) until smooth. Whisk or gently fold this into the flour mixture until just blended. In another bowl, whisk the ricotta, 220g/8oz of the sugar, the eggs, vanilla and citrus zest (if using) until smooth. Whisk or gently fold this into the flour mixture until just blended. Fold in the melted butter, followed by half of the raspberries, crushing them ever so slightly as you fold – you don't want them to disappear into the mixture, just to be distributed evenly to create a nice, streaky look, almost like tie-dye. Fold in the melted butter, followed by half of the raspberries, crushing them ever so slightly as you fold – you don't want them to disappear into the mixture, just to be distributed evenly to create a nice, streaky look, almost like tie-dye. Transfer the mixture to the cake tin and scatter the remaining raspberries and remaining sugar over the top. (It might look like a lot of sugar – it is! But it is necessary, I promise.) Transfer the mixture to the cake tin and scatter the remaining raspberries and remaining sugar over the top. (It might look like a lot of sugar – it is! But it is necessary, I promise.) Bake for 55–65 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean. Leave to cool for at least 20 minutes before taking out of the tin. Bake for 55–65 minutes, or until the cake is golden brown and a toothpick inserted into the centre comes out clean. Leave to cool for at least 20 minutes before taking out of the tin. Slice and serve with the extra ricotta on the side. Slice and serve with the extra ricotta on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1beb3bdbfd0cc00416"
} | 0db51b8aed2ef1e43902099b1761d797b4eb0f60d7145c51f3e43c9b0bf26d44 | Easy mincemeat recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincemeat_2491_16x9.jpg Traditional homemade mincemeat is a real treat for mince pies and it is so easy to make! No cooking, just combine the ingredients and let time work its magic. Make it once and you'll never go back to jars. 225g/8oz vegetarian suet225g/8oz Bramley apples, peeled, cored and chopped125g/4oz candied peel, chopped225g/8oz sultanas225g/8oz raisins225g/8oz currants175g/6oz demerara sugar1 tsp mixed spice1 orange, zest and juice60ml/2fl oz brandy 225g/8oz vegetarian suet 225g/8oz Bramley apples, peeled, cored and chopped 125g/4oz candied peel, chopped 225g/8oz sultanas 225g/8oz raisins 225g/8oz currants 175g/6oz demerara sugar 1 tsp mixed spice 1 orange, zest and juice 60ml/2fl oz brandy Method To make the mincemeat, mix all the ingredients together in a large bowl. Cover with a clean tea towel and allow to stand overnight for the fruit to absorb the juice and brandy. You can use the mincemeat the following day, or store in jars for later.To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. Pack the mincemeat into sterilised jars, pressing down to try to remove any air bubbles. Seal the lids. Store in a cool dark place until you want to use it. It will taste even better after two weeks or so. The mincemeat will keep for up to three months. To make the mincemeat, mix all the ingredients together in a large bowl. Cover with a clean tea towel and allow to stand overnight for the fruit to absorb the juice and brandy. You can use the mincemeat the following day, or store in jars for later. To make the mincemeat, mix all the ingredients together in a large bowl. Cover with a clean tea towel and allow to stand overnight for the fruit to absorb the juice and brandy. You can use the mincemeat the following day, or store in jars for later. To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. Pack the mincemeat into sterilised jars, pressing down to try to remove any air bubbles. Seal the lids. Store in a cool dark place until you want to use it. It will taste even better after two weeks or so. The mincemeat will keep for up to three months. Pack the mincemeat into sterilised jars, pressing down to try to remove any air bubbles. Seal the lids. Store in a cool dark place until you want to use it. It will taste even better after two weeks or so. The mincemeat will keep for up to three months. Recipe tips You can substitute 800g mixed fruit and peel for the raisins, currants, sultanas and candied peel, as this mixture is roughly the same proportion. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mincemeat_2491",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy mincemeat recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincemeat_2491_16x9.jpg Traditional homemade mincemeat is a real treat for mince pies and it is so easy to make! No cooking, just combine the ingredients and let time work its magic. Make it once and you'll never go back to jars. 225g/8oz vegetarian suet225g/8oz Bramley apples, peeled, cored and chopped125g/4oz candied peel, chopped225g/8oz sultanas225g/8oz raisins225g/8oz currants175g/6oz demerara sugar1 tsp mixed spice1 orange, zest and juice60ml/2fl oz brandy 225g/8oz vegetarian suet 225g/8oz Bramley apples, peeled, cored and chopped 125g/4oz candied peel, chopped 225g/8oz sultanas 225g/8oz raisins 225g/8oz currants 175g/6oz demerara sugar 1 tsp mixed spice 1 orange, zest and juice 60ml/2fl oz brandy Method To make the mincemeat, mix all the ingredients together in a large bowl. Cover with a clean tea towel and allow to stand overnight for the fruit to absorb the juice and brandy. You can use the mincemeat the following day, or store in jars for later.To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. Pack the mincemeat into sterilised jars, pressing down to try to remove any air bubbles. Seal the lids. Store in a cool dark place until you want to use it. It will taste even better after two weeks or so. The mincemeat will keep for up to three months. To make the mincemeat, mix all the ingredients together in a large bowl. Cover with a clean tea towel and allow to stand overnight for the fruit to absorb the juice and brandy. You can use the mincemeat the following day, or store in jars for later. To make the mincemeat, mix all the ingredients together in a large bowl. Cover with a clean tea towel and allow to stand overnight for the fruit to absorb the juice and brandy. You can use the mincemeat the following day, or store in jars for later. To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. To sterilise the jars, preheat the oven to 110C/100C Fan/Gas ¼. Wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up) in the oven for 30 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes. Pack the mincemeat into sterilised jars, pressing down to try to remove any air bubbles. Seal the lids. Store in a cool dark place until you want to use it. It will taste even better after two weeks or so. The mincemeat will keep for up to three months. Pack the mincemeat into sterilised jars, pressing down to try to remove any air bubbles. Seal the lids. Store in a cool dark place until you want to use it. It will taste even better after two weeks or so. The mincemeat will keep for up to three months. Recipe tips You can substitute 800g mixed fruit and peel for the raisins, currants, sultanas and candied peel, as this mixture is roughly the same proportion."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1beb3bdbfd0cc00417"
} | 745d865c840a6570e9cd21c481992067e5cfe41c308b9fa3df74f45e4dfb894a | Buttermilk pound cake with Pimm’s-soaked fruits recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buttermilkpoundcakew_86622_16x9.jpg A recipe for Pimm’s that will last beyond the summer. This easy pound cake enjoys a side order of boozy berries. 250ml/9fl oz Pimm’s or similar fruit 'cup'1 vanilla pod, split250g/9oz caster sugar200g/7oz strawberries, hulled3 kiwi fruit, peeled and thickly sliced100g/3½oz raspberries150g/5½oz blueberries 250ml/9fl oz Pimm’s or similar fruit 'cup' 1 vanilla pod, split 250g/9oz caster sugar 200g/7oz strawberries, hulled 3 kiwi fruit, peeled and thickly sliced 100g/3½oz raspberries 150g/5½oz blueberries 375g/13oz plain flour½ tsp baking powder500g/1lb 2oz caster sugarpinch salt225g/8oz butter, softened, plus extra for greasing6 free-range eggs1 vanilla pod, seeds scraped out1 unwaxed lemon, zest only225ml/8fl oz buttermilkclotted cream, to serve 375g/13oz plain flour ½ tsp baking powder 500g/1lb 2oz caster sugar pinch salt 225g/8oz butter, softened, plus extra for greasing 6 free-range eggs 1 vanilla pod, seeds scraped out 1 unwaxed lemon, zest only 225ml/8fl oz buttermilk clotted cream, to serve Method For the Pimm’s-soaked fruits, place the Pimm’s, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup.Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit.Preheat the oven to 165C/325F/Gas 3.For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl.Place the butter into a separate bowl and beat in the eggs, one at a time. Add the vanilla seeds and lemon zest and mix well.Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together.Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin.Transfer to the oven and bake for about 1½hours, or until golden-brown and a skewer inserted into the cake comes out clean. Allow to cool slightly in the tin, then turn out onto a cooling rack to cool completely.To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimm’s-soaked fruits. For the Pimm’s-soaked fruits, place the Pimm’s, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup. For the Pimm’s-soaked fruits, place the Pimm’s, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup. Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit. Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit. Preheat the oven to 165C/325F/Gas 3. Preheat the oven to 165C/325F/Gas 3. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl. Place the butter into a separate bowl and beat in the eggs, one at a time. Add the vanilla seeds and lemon zest and mix well. Place the butter into a separate bowl and beat in the eggs, one at a time. Add the vanilla seeds and lemon zest and mix well. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin. Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin. Transfer to the oven and bake for about 1½hours, or until golden-brown and a skewer inserted into the cake comes out clean. Allow to cool slightly in the tin, then turn out onto a cooling rack to cool completely. Transfer to the oven and bake for about 1½hours, or until golden-brown and a skewer inserted into the cake comes out clean. Allow to cool slightly in the tin, then turn out onto a cooling rack to cool completely. To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimm’s-soaked fruits. To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimm’s-soaked fruits. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/buttermilkpoundcakew_86622",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Buttermilk pound cake with Pimm’s-soaked fruits recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buttermilkpoundcakew_86622_16x9.jpg A recipe for Pimm’s that will last beyond the summer. This easy pound cake enjoys a side order of boozy berries. 250ml/9fl oz Pimm’s or similar fruit 'cup'1 vanilla pod, split250g/9oz caster sugar200g/7oz strawberries, hulled3 kiwi fruit, peeled and thickly sliced100g/3½oz raspberries150g/5½oz blueberries 250ml/9fl oz Pimm’s or similar fruit 'cup' 1 vanilla pod, split 250g/9oz caster sugar 200g/7oz strawberries, hulled 3 kiwi fruit, peeled and thickly sliced 100g/3½oz raspberries 150g/5½oz blueberries 375g/13oz plain flour½ tsp baking powder500g/1lb 2oz caster sugarpinch salt225g/8oz butter, softened, plus extra for greasing6 free-range eggs1 vanilla pod, seeds scraped out1 unwaxed lemon, zest only225ml/8fl oz buttermilkclotted cream, to serve 375g/13oz plain flour ½ tsp baking powder 500g/1lb 2oz caster sugar pinch salt 225g/8oz butter, softened, plus extra for greasing 6 free-range eggs 1 vanilla pod, seeds scraped out 1 unwaxed lemon, zest only 225ml/8fl oz buttermilk clotted cream, to serve Method For the Pimm’s-soaked fruits, place the Pimm’s, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup.Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit.Preheat the oven to 165C/325F/Gas 3.For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl.Place the butter into a separate bowl and beat in the eggs, one at a time. Add the vanilla seeds and lemon zest and mix well.Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together.Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin.Transfer to the oven and bake for about 1½hours, or until golden-brown and a skewer inserted into the cake comes out clean. Allow to cool slightly in the tin, then turn out onto a cooling rack to cool completely.To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimm’s-soaked fruits. For the Pimm’s-soaked fruits, place the Pimm’s, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup. For the Pimm’s-soaked fruits, place the Pimm’s, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup. Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit. Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit. Preheat the oven to 165C/325F/Gas 3. Preheat the oven to 165C/325F/Gas 3. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl. Place the butter into a separate bowl and beat in the eggs, one at a time. Add the vanilla seeds and lemon zest and mix well. Place the butter into a separate bowl and beat in the eggs, one at a time. Add the vanilla seeds and lemon zest and mix well. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin. Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin. Transfer to the oven and bake for about 1½hours, or until golden-brown and a skewer inserted into the cake comes out clean. Allow to cool slightly in the tin, then turn out onto a cooling rack to cool completely. Transfer to the oven and bake for about 1½hours, or until golden-brown and a skewer inserted into the cake comes out clean. Allow to cool slightly in the tin, then turn out onto a cooling rack to cool completely. To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimm’s-soaked fruits. To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimm’s-soaked fruits."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1ceb3bdbfd0cc00418"
} | 53a99e53848b707efd5a92de7797643f2c94609aaf35f517e49caee8f66040a1 | Mince pie recipe
Mince pies An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mince_pies_16839_16x9.jpg Make Christmas extra special by making homemade mince pies with homemade mincemeat and pastry. Add a grating of orange zest to your pastry for extra flavour. 150g/5½oz raisins150g/5½oz currants75g/2½oz chopped candied peel3 tbsp brandy150g/5½oz frozen butter, grated 125g/4½oz dark brown soft sugar or muscovado sugar1 vanilla pod, seeds scraped (optional)1 tsp ground mixed spice1 Bramley apple, peeled, grated, core discarded 1 orange, juice and zest1 lemon, juice and zest 150g/5½oz raisins 150g/5½oz currants 75g/2½oz chopped candied peel 3 tbsp brandy 150g/5½oz frozen butter, grated 125g/4½oz dark brown soft sugar or muscovado sugar 1 vanilla pod, seeds scraped (optional) 1 tsp ground mixed spice 1 Bramley apple, peeled, grated, core discarded 1 orange, juice and zest 1 lemon, juice and zest 350g/12oz plain flour, plus extra for dusting150g/5½oz unsalted butter, softened, cut into cubes50g/1¾oz icing sugar, sifted1 orange, zest only2 free-range egg yolks 350g/12oz plain flour, plus extra for dusting 150g/5½oz unsalted butter, softened, cut into cubes 50g/1¾oz icing sugar, sifted 1 orange, zest only 2 free-range egg yolks 2 free-range eggs, beaten50g/1¾oz demerara sugar 2 free-range eggs, beaten 50g/1¾oz demerara sugar Method Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours.For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add 2–3 tablespoons of water to help bring it together. Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes.Preheat the oven to 180C/160C Fan/Gas 4. Grease a bun tin or muffin tin, depending on how deep you like your mince pies. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes. Press a round of pastry into the bottom of each hole. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller). Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut.Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes.Bake the mince pies for 20–25 minutes, or until golden-brown and crisp. Transfer to a wire rack to cool and then turn the mince pies out and serve. Any leftover mincemeat should be spooned into sterilised jars and sealed. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours. For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add 2–3 tablespoons of water to help bring it together. Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes. For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add 2–3 tablespoons of water to help bring it together. Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Grease a bun tin or muffin tin, depending on how deep you like your mince pies. Grease a bun tin or muffin tin, depending on how deep you like your mince pies. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes. Press a round of pastry into the bottom of each hole. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes. Press a round of pastry into the bottom of each hole. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller). Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller). Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut. Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes. Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes. Bake the mince pies for 20–25 minutes, or until golden-brown and crisp. Transfer to a wire rack to cool and then turn the mince pies out and serve. Any leftover mincemeat should be spooned into sterilised jars and sealed. Bake the mince pies for 20–25 minutes, or until golden-brown and crisp. Transfer to a wire rack to cool and then turn the mince pies out and serve. Any leftover mincemeat should be spooned into sterilised jars and sealed. Recipe tips The homemade mincemeat can be made ahead and stored in a cool, dry place for up to a month. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mince_pies_16839",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mince pie recipe",
"content": "Mince pies An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mince_pies_16839_16x9.jpg Make Christmas extra special by making homemade mince pies with homemade mincemeat and pastry. Add a grating of orange zest to your pastry for extra flavour. 150g/5½oz raisins150g/5½oz currants75g/2½oz chopped candied peel3 tbsp brandy150g/5½oz frozen butter, grated 125g/4½oz dark brown soft sugar or muscovado sugar1 vanilla pod, seeds scraped (optional)1 tsp ground mixed spice1 Bramley apple, peeled, grated, core discarded 1 orange, juice and zest1 lemon, juice and zest 150g/5½oz raisins 150g/5½oz currants 75g/2½oz chopped candied peel 3 tbsp brandy 150g/5½oz frozen butter, grated 125g/4½oz dark brown soft sugar or muscovado sugar 1 vanilla pod, seeds scraped (optional) 1 tsp ground mixed spice 1 Bramley apple, peeled, grated, core discarded 1 orange, juice and zest 1 lemon, juice and zest 350g/12oz plain flour, plus extra for dusting150g/5½oz unsalted butter, softened, cut into cubes50g/1¾oz icing sugar, sifted1 orange, zest only2 free-range egg yolks 350g/12oz plain flour, plus extra for dusting 150g/5½oz unsalted butter, softened, cut into cubes 50g/1¾oz icing sugar, sifted 1 orange, zest only 2 free-range egg yolks 2 free-range eggs, beaten50g/1¾oz demerara sugar 2 free-range eggs, beaten 50g/1¾oz demerara sugar Method Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours.For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add 2–3 tablespoons of water to help bring it together. Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes.Preheat the oven to 180C/160C Fan/Gas 4. Grease a bun tin or muffin tin, depending on how deep you like your mince pies. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes. Press a round of pastry into the bottom of each hole. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller). Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut.Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes.Bake the mince pies for 20–25 minutes, or until golden-brown and crisp. Transfer to a wire rack to cool and then turn the mince pies out and serve. Any leftover mincemeat should be spooned into sterilised jars and sealed. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours. Combine all of the ingredients for the mincemeat in a large bowl and mix thoroughly. Cover with cling film and leave for 24 hours. For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add 2–3 tablespoons of water to help bring it together. Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes. For the pastry, sift the flour into a bowl, add the softened butter, icing sugar and orange zest and gently incorporate with your hands until the mixture resembles rough breadcrumbs. Mix in the egg yolks and then add 2–3 tablespoons of water to help bring it together. Squeeze the pastry together gently until you have a soft ball of pastry. Flatten to a disc, wrap in cling film and refrigerate for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Grease a bun tin or muffin tin, depending on how deep you like your mince pies. Grease a bun tin or muffin tin, depending on how deep you like your mince pies. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes. Press a round of pastry into the bottom of each hole. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes. Press a round of pastry into the bottom of each hole. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller). Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller). Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut. Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes. Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes. Bake the mince pies for 20–25 minutes, or until golden-brown and crisp. Transfer to a wire rack to cool and then turn the mince pies out and serve. Any leftover mincemeat should be spooned into sterilised jars and sealed. Bake the mince pies for 20–25 minutes, or until golden-brown and crisp. Transfer to a wire rack to cool and then turn the mince pies out and serve. Any leftover mincemeat should be spooned into sterilised jars and sealed. Recipe tips The homemade mincemeat can be made ahead and stored in a cool, dry place for up to a month."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1ceb3bdbfd0cc00419"
} | 82c14a204d90882baebdb8042e3232252256905fe9c8d5ba4359e883bf25273b | Herby twists and goats’ cheese palmiers recipe
For the pastry, sift the flour into a large mixing bowl and make a well in the centre. Add the salt, 225ml/8fl oz ice-cold water and melted butter into the middle of the well. Using your fingertips, gradually stir the liquid and incorporate the flour. Once the mix has come together into a dough, knead it a few times firmly to bring it into a ball. Wrap it in cling film and chill for 10 minutes in the freezer.Remove the butter from the fridge and place it in between two sheets of greaseproof paper. Use a rolling pin to beat the butter block into a 19cm/7½ in square. Chill in the freezer for 10 minutes.Remove the dough from the freezer and tip onto a lightly floured surface. Roll out the dough into a diamond shape that is a bit larger than the size of the butter block. Place the butter in the centre of the dough (with the flat sides of the block facing the points of the diamond) and pull the flaps over the top and pinch to seal them.Roll the pastry away from you into a rectangle that is 75x30cm/30x12in. Move the pastry frequently to prevent sticking and work quickly to avoid heating the dough. To make a letter turn, place the rolled out dough on the surface with the short side nearest to you. Pull the top third of dough down over the middle third then lift the bottom third over the folded portion, just like an A4 letter. Make sure the edges match up and are square. Dust off any excess flour with a pastry brush. Place the dough in a freezer bag and place in the freezer for 10 minutes. This is the first turn. Take note of the number of turns that has been performed at each stage.Repeat the rolling, folding and turning four more times to give five letter turns in total. Split the dough into two equal portions and refrigerate until ready to use.Preheat the oven to 210C/190C Fan/Gas 6½. Line two baking trays with baking paper. For the herby puff twists, mix the herbs in a small bowl with the breadcrumbs, pepper and lemon zest and stir to combine. Roll one piece of the pastry out on a lightly floured surface to roughly 40x30cm/16x12in with the short side nearest you. It should be the thickness of a pound coin. Brush egg wash over the pastry then liberally sprinkle the herb mix over the dough. Press the filling lightly into the dough all over using a rolling pin.Tightly roll the bottom two-thirds of the dough up like a Swiss roll so the filling is on the inside. For the last third, roll it underneath itself in the opposite direction so the filling is on the outside. Place the roll onto a baking tray, slide into a large freezer bag and freeze for 10 minutes.Use a sharp knife to cut off any ragged ends then cut into 1cm/½in slices and lay them flat on one of the prepared trays, leaving at least 5cm/2in between each as they will spread during baking.Bake for 11 minutes, flip them over and bake for a further 11 minutes until golden-brown and puffed up. Transfer to a cooling rack. For the pepper and goats’ cheese palmiers, roll one piece of the puff pastry out on a lightly floured surface to roughly 40x30cm/16x12in with the short side facing you. Spread the goats’ cheese and peppers over the pastry. Press the filling lightly into the dough all over using a lightly oiled rolling pin.Fold the bottom sixth of dough upwards and press down, then repeat this fold once more upward and you should be near the midpoint of the dough. Repeat this double fold for the top of the pastry coming down. Lightly brush some beaten egg along the top of the folded portions, then fold these together like a book. All the topping should be on the inside. Place the roll onto a baking tray, slide into a large freezer bag and freeze for 10 minutes.Use a sharp knife to cut off any ragged ends then cut 1cm/½in slices and lay them flat on the preapred tray. Clean the knife using kitchen paper between each slice. Leave at least 5cm/2in between each as they will spread during baking.Bake for 11 minutes then flip and bake for a further 11 minutes until golden-brown and puffed up. Transfer to a cooling rack. For the pastry, sift the flour into a large mixing bowl and make a well in the centre. Add the salt, 225ml/8fl oz ice-cold water and melted butter into the middle of the well. Using your fingertips, gradually stir the liquid and incorporate the flour. Once the mix has come together into a dough, knead it a few times firmly to bring it into a ball. Wrap it in cling film and chill for 10 minutes in the freezer. For the pastry, sift the flour into a large mixing bowl and make a well in the centre. Add the salt, 225ml/8fl oz ice-cold water and melted butter into the middle of the well. Using your fingertips, gradually stir the liquid and incorporate the flour. Once the mix has come together into a dough, knead it a few times firmly to bring it into a ball. Wrap it in cling film and chill for 10 minutes in the freezer. Remove the butter from the fridge and place it in between two sheets of greaseproof paper. Use a rolling pin to beat the butter block into a 19cm/7½ in square. Chill in the freezer for 10 minutes. Remove the butter from the fridge and place it in between two sheets of greaseproof paper. Use a rolling pin to beat the butter block into a 19cm/7½ in square. Chill in the freezer for 10 minutes. Remove the dough from the freezer and tip onto a lightly floured surface. Roll out the dough into a diamond shape that is a bit larger than the size of the butter block. Place the butter in the centre of the dough (with the flat sides of the block facing the points of the diamond) and pull the flaps over the top and pinch to seal them. Remove the dough from the freezer and tip onto a lightly floured surface. Roll out the dough into a diamond shape that is a bit larger than the size of the butter block. Place the butter in the centre of the dough (with the flat sides of the block facing the points of the diamond) and pull the flaps over the top and pinch to seal them. Roll the pastry away from you into a rectangle that is 75x30cm/30x12in. Move the pastry frequently to prevent sticking and work quickly to avoid heating the dough. Roll the pastry away from you into a rectangle that is 75x30cm/30x12in. Move the pastry frequently to prevent sticking and work quickly to avoid heating the dough. To make a letter turn, place the rolled out dough on the surface with the short side nearest to you. Pull the top third of dough down over the middle third then lift the bottom third over the folded portion, just like an A4 letter. Make sure the edges match up and are square. Dust off any excess flour with a pastry brush. Place the dough in a freezer bag and place in the freezer for 10 minutes. This is the first turn. Take note of the number of turns that has been performed at each stage. To make a letter turn, place the rolled out dough on the surface with the short side nearest to you. Pull the top third of dough down over the middle third then lift the bottom third over the folded portion, just like an A4 letter. Make sure the edges match up and are square. Dust off any excess flour with a pastry brush. Place the dough in a freezer bag and place in the freezer for 10 minutes. This is the first turn. Take note of the number of turns that has been performed at each stage. Repeat the rolling, folding and turning four more times to give five letter turns in total. Split the dough into two equal portions and refrigerate until ready to use. Repeat the rolling, folding and turning four more times to give five letter turns in total. Split the dough into two equal portions and refrigerate until ready to use. Preheat the oven to 210C/190C Fan/Gas 6½. Line two baking trays with baking paper. Preheat the oven to 210C/190C Fan/Gas 6½. Line two baking trays with baking paper. For the herby puff twists, mix the herbs in a small bowl with the breadcrumbs, pepper and lemon zest and stir to combine. For the herby puff twists, mix the herbs in a small bowl with the breadcrumbs, pepper and lemon zest and stir to combine. Roll one piece of the pastry out on a lightly floured surface to roughly 40x30cm/16x12in with the short side nearest you. It should be the thickness of a pound coin. Brush egg wash over the pastry then liberally sprinkle the herb mix over the dough. Press the filling lightly into the dough all over using a rolling pin. Roll one piece of the pastry out on a lightly floured surface to roughly 40x30cm/16x12in with the short side nearest you. It should be the thickness of a pound coin. Brush egg wash over the pastry then liberally sprinkle the herb mix over the dough. Press the filling lightly into the dough all over using a rolling pin. Tightly roll the bottom two-thirds of the dough up like a Swiss roll so the filling is on the inside. For the last third, roll it underneath itself in the opposite direction so the filling is on the outside. Tightly roll the bottom two-thirds of the dough up like a Swiss roll so the filling is on the inside. For the last third, roll it underneath itself in the opposite direction so the filling is on the outside. Place the roll onto a baking tray, slide into a large freezer bag and freeze for 10 minutes. Place the roll onto a baking tray, slide into a large freezer bag and freeze for 10 minutes. Use a sharp knife to cut off any ragged ends then cut into 1cm/½in slices and lay them flat on one of the prepared trays, leaving at least 5cm/2in between each as they will spread during baking. Use a sharp knife to cut off any ragged ends then cut into 1cm/½in slices and lay them flat on one of the prepared trays, leaving at least 5cm/2in between each as they will spread during baking. Bake for 11 minutes, flip them over and bake for a further 11 minutes until golden-brown and puffed up. Transfer to a cooling rack. Bake for 11 minutes, flip them over and bake for a further 11 minutes until golden-brown and puffed up. Transfer to a cooling rack. For the pepper and goats’ cheese palmiers, roll one piece of the puff pastry out on a lightly floured surface to roughly 40x30cm/16x12in with the short side facing you. Spread the goats’ cheese and peppers over the pastry. Press the filling lightly into the dough all over using a lightly oiled rolling pin. For the pepper and goats’ cheese palmiers, roll one piece of the puff pastry out on a lightly floured surface to roughly 40x30cm/16x12in with the short side facing you. Spread the goats’ cheese and peppers over the pastry. Press the filling lightly into the dough all over using a lightly oiled rolling pin. Fold the bottom sixth of dough upwards and press down, then repeat this fold once more upward and you should be near the midpoint of the dough. Repeat this double fold for the top of the pastry coming down. Lightly brush some beaten egg along the top of the folded portions, then fold these together like a book. All the topping should be on the inside. Fold the bottom sixth of dough upwards and press down, then repeat this fold once more upward and you should be near the midpoint of the dough. Repeat this double fold for the top of the pastry coming down. Lightly brush some beaten egg along the top of the folded portions, then fold these together like a book. All the topping should be on the inside. Place the roll onto a baking tray, slide into a large freezer bag and freeze for 10 minutes. Place the roll onto a baking tray, slide into a large freezer bag and freeze for 10 minutes. Use a sharp knife to cut off any ragged ends then cut 1cm/½in slices and lay them flat on the preapred tray. Clean the knife using kitchen paper between each slice. Leave at least 5cm/2in between each as they will spread during baking. Use a sharp knife to cut off any ragged ends then cut 1cm/½in slices and lay them flat on the preapred tray. Clean the knife using kitchen paper between each slice. Leave at least 5cm/2in between each as they will spread during baking. Bake for 11 minutes then flip and bake for a further 11 minutes until golden-brown and puffed up. Transfer to a cooling rack. Bake for 11 minutes then flip and bake for a further 11 minutes until golden-brown and puffed up. Transfer to a cooling rack. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/herby_puff_twists_and_39016",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Herby twists and goats’ cheese palmiers recipe",
"content": "For the pastry, sift the flour into a large mixing bowl and make a well in the centre. Add the salt, 225ml/8fl oz ice-cold water and melted butter into the middle of the well. Using your fingertips, gradually stir the liquid and incorporate the flour. Once the mix has come together into a dough, knead it a few times firmly to bring it into a ball. Wrap it in cling film and chill for 10 minutes in the freezer.Remove the butter from the fridge and place it in between two sheets of greaseproof paper. Use a rolling pin to beat the butter block into a 19cm/7½ in square. Chill in the freezer for 10 minutes.Remove the dough from the freezer and tip onto a lightly floured surface. Roll out the dough into a diamond shape that is a bit larger than the size of the butter block. Place the butter in the centre of the dough (with the flat sides of the block facing the points of the diamond) and pull the flaps over the top and pinch to seal them.Roll the pastry away from you into a rectangle that is 75x30cm/30x12in. Move the pastry frequently to prevent sticking and work quickly to avoid heating the dough. To make a letter turn, place the rolled out dough on the surface with the short side nearest to you. Pull the top third of dough down over the middle third then lift the bottom third over the folded portion, just like an A4 letter. Make sure the edges match up and are square. Dust off any excess flour with a pastry brush. Place the dough in a freezer bag and place in the freezer for 10 minutes. This is the first turn. Take note of the number of turns that has been performed at each stage.Repeat the rolling, folding and turning four more times to give five letter turns in total. Split the dough into two equal portions and refrigerate until ready to use.Preheat the oven to 210C/190C Fan/Gas 6½. Line two baking trays with baking paper. For the herby puff twists, mix the herbs in a small bowl with the breadcrumbs, pepper and lemon zest and stir to combine. Roll one piece of the pastry out on a lightly floured surface to roughly 40x30cm/16x12in with the short side nearest you. It should be the thickness of a pound coin. Brush egg wash over the pastry then liberally sprinkle the herb mix over the dough. Press the filling lightly into the dough all over using a rolling pin.Tightly roll the bottom two-thirds of the dough up like a Swiss roll so the filling is on the inside. For the last third, roll it underneath itself in the opposite direction so the filling is on the outside. Place the roll onto a baking tray, slide into a large freezer bag and freeze for 10 minutes.Use a sharp knife to cut off any ragged ends then cut into 1cm/½in slices and lay them flat on one of the prepared trays, leaving at least 5cm/2in between each as they will spread during baking.Bake for 11 minutes, flip them over and bake for a further 11 minutes until golden-brown and puffed up. Transfer to a cooling rack. For the pepper and goats’ cheese palmiers, roll one piece of the puff pastry out on a lightly floured surface to roughly 40x30cm/16x12in with the short side facing you. Spread the goats’ cheese and peppers over the pastry. Press the filling lightly into the dough all over using a lightly oiled rolling pin.Fold the bottom sixth of dough upwards and press down, then repeat this fold once more upward and you should be near the midpoint of the dough. Repeat this double fold for the top of the pastry coming down. Lightly brush some beaten egg along the top of the folded portions, then fold these together like a book. All the topping should be on the inside. Place the roll onto a baking tray, slide into a large freezer bag and freeze for 10 minutes.Use a sharp knife to cut off any ragged ends then cut 1cm/½in slices and lay them flat on the preapred tray. Clean the knife using kitchen paper between each slice. Leave at least 5cm/2in between each as they will spread during baking.Bake for 11 minutes then flip and bake for a further 11 minutes until golden-brown and puffed up. Transfer to a cooling rack. For the pastry, sift the flour into a large mixing bowl and make a well in the centre. Add the salt, 225ml/8fl oz ice-cold water and melted butter into the middle of the well. Using your fingertips, gradually stir the liquid and incorporate the flour. Once the mix has come together into a dough, knead it a few times firmly to bring it into a ball. Wrap it in cling film and chill for 10 minutes in the freezer. For the pastry, sift the flour into a large mixing bowl and make a well in the centre. Add the salt, 225ml/8fl oz ice-cold water and melted butter into the middle of the well. Using your fingertips, gradually stir the liquid and incorporate the flour. Once the mix has come together into a dough, knead it a few times firmly to bring it into a ball. Wrap it in cling film and chill for 10 minutes in the freezer. Remove the butter from the fridge and place it in between two sheets of greaseproof paper. Use a rolling pin to beat the butter block into a 19cm/7½ in square. Chill in the freezer for 10 minutes. Remove the butter from the fridge and place it in between two sheets of greaseproof paper. Use a rolling pin to beat the butter block into a 19cm/7½ in square. Chill in the freezer for 10 minutes. Remove the dough from the freezer and tip onto a lightly floured surface. Roll out the dough into a diamond shape that is a bit larger than the size of the butter block. Place the butter in the centre of the dough (with the flat sides of the block facing the points of the diamond) and pull the flaps over the top and pinch to seal them. Remove the dough from the freezer and tip onto a lightly floured surface. Roll out the dough into a diamond shape that is a bit larger than the size of the butter block. Place the butter in the centre of the dough (with the flat sides of the block facing the points of the diamond) and pull the flaps over the top and pinch to seal them. Roll the pastry away from you into a rectangle that is 75x30cm/30x12in. Move the pastry frequently to prevent sticking and work quickly to avoid heating the dough. Roll the pastry away from you into a rectangle that is 75x30cm/30x12in. Move the pastry frequently to prevent sticking and work quickly to avoid heating the dough. To make a letter turn, place the rolled out dough on the surface with the short side nearest to you. Pull the top third of dough down over the middle third then lift the bottom third over the folded portion, just like an A4 letter. Make sure the edges match up and are square. Dust off any excess flour with a pastry brush. Place the dough in a freezer bag and place in the freezer for 10 minutes. This is the first turn. Take note of the number of turns that has been performed at each stage. To make a letter turn, place the rolled out dough on the surface with the short side nearest to you. Pull the top third of dough down over the middle third then lift the bottom third over the folded portion, just like an A4 letter. Make sure the edges match up and are square. Dust off any excess flour with a pastry brush. Place the dough in a freezer bag and place in the freezer for 10 minutes. This is the first turn. Take note of the number of turns that has been performed at each stage. Repeat the rolling, folding and turning four more times to give five letter turns in total. Split the dough into two equal portions and refrigerate until ready to use. Repeat the rolling, folding and turning four more times to give five letter turns in total. Split the dough into two equal portions and refrigerate until ready to use. Preheat the oven to 210C/190C Fan/Gas 6½. Line two baking trays with baking paper. Preheat the oven to 210C/190C Fan/Gas 6½. Line two baking trays with baking paper. For the herby puff twists, mix the herbs in a small bowl with the breadcrumbs, pepper and lemon zest and stir to combine. For the herby puff twists, mix the herbs in a small bowl with the breadcrumbs, pepper and lemon zest and stir to combine. Roll one piece of the pastry out on a lightly floured surface to roughly 40x30cm/16x12in with the short side nearest you. It should be the thickness of a pound coin. Brush egg wash over the pastry then liberally sprinkle the herb mix over the dough. Press the filling lightly into the dough all over using a rolling pin. Roll one piece of the pastry out on a lightly floured surface to roughly 40x30cm/16x12in with the short side nearest you. It should be the thickness of a pound coin. Brush egg wash over the pastry then liberally sprinkle the herb mix over the dough. Press the filling lightly into the dough all over using a rolling pin. Tightly roll the bottom two-thirds of the dough up like a Swiss roll so the filling is on the inside. For the last third, roll it underneath itself in the opposite direction so the filling is on the outside. Tightly roll the bottom two-thirds of the dough up like a Swiss roll so the filling is on the inside. For the last third, roll it underneath itself in the opposite direction so the filling is on the outside. Place the roll onto a baking tray, slide into a large freezer bag and freeze for 10 minutes. Place the roll onto a baking tray, slide into a large freezer bag and freeze for 10 minutes. Use a sharp knife to cut off any ragged ends then cut into 1cm/½in slices and lay them flat on one of the prepared trays, leaving at least 5cm/2in between each as they will spread during baking. Use a sharp knife to cut off any ragged ends then cut into 1cm/½in slices and lay them flat on one of the prepared trays, leaving at least 5cm/2in between each as they will spread during baking. Bake for 11 minutes, flip them over and bake for a further 11 minutes until golden-brown and puffed up. Transfer to a cooling rack. Bake for 11 minutes, flip them over and bake for a further 11 minutes until golden-brown and puffed up. Transfer to a cooling rack. For the pepper and goats’ cheese palmiers, roll one piece of the puff pastry out on a lightly floured surface to roughly 40x30cm/16x12in with the short side facing you. Spread the goats’ cheese and peppers over the pastry. Press the filling lightly into the dough all over using a lightly oiled rolling pin. For the pepper and goats’ cheese palmiers, roll one piece of the puff pastry out on a lightly floured surface to roughly 40x30cm/16x12in with the short side facing you. Spread the goats’ cheese and peppers over the pastry. Press the filling lightly into the dough all over using a lightly oiled rolling pin. Fold the bottom sixth of dough upwards and press down, then repeat this fold once more upward and you should be near the midpoint of the dough. Repeat this double fold for the top of the pastry coming down. Lightly brush some beaten egg along the top of the folded portions, then fold these together like a book. All the topping should be on the inside. Fold the bottom sixth of dough upwards and press down, then repeat this fold once more upward and you should be near the midpoint of the dough. Repeat this double fold for the top of the pastry coming down. Lightly brush some beaten egg along the top of the folded portions, then fold these together like a book. All the topping should be on the inside. Place the roll onto a baking tray, slide into a large freezer bag and freeze for 10 minutes. Place the roll onto a baking tray, slide into a large freezer bag and freeze for 10 minutes. Use a sharp knife to cut off any ragged ends then cut 1cm/½in slices and lay them flat on the preapred tray. Clean the knife using kitchen paper between each slice. Leave at least 5cm/2in between each as they will spread during baking. Use a sharp knife to cut off any ragged ends then cut 1cm/½in slices and lay them flat on the preapred tray. Clean the knife using kitchen paper between each slice. Leave at least 5cm/2in between each as they will spread during baking. Bake for 11 minutes then flip and bake for a further 11 minutes until golden-brown and puffed up. Transfer to a cooling rack. Bake for 11 minutes then flip and bake for a further 11 minutes until golden-brown and puffed up. Transfer to a cooling rack."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1ceb3bdbfd0cc0041a"
} | 0080134e7f5f7ec840b30e54245b304e22682b4f25be2423b417d4d568d58acb | Marinated tofu with fried rice recipe
An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asianstyletofustirfr_92503_16x9.jpg An easy vegan stir-fry that will get you through the lean times with a tofu marinade that's really useful for salads and lunchboxes too. 2 tbsp olive oil½ lime, zest and juicelarge pinch chilli flakes2 tbsp soy sauce2 tbsp honey or agave syrup2 tbsp vegetable oil150g/5½oz tofu, cut into pieces 2 tbsp olive oil ½ lime, zest and juice large pinch chilli flakes 2 tbsp soy sauce 2 tbsp honey or agave syrup 2 tbsp vegetable oil 150g/5½oz tofu, cut into pieces 2 tbsp vegetable oil¼ onion, finely sliced1 garlic clove, crushed¼ red pepper, choppedhandful spinach leaves150g/5½oz basmati rice, cooked according to packet instructions and drained 2 tbsp vegetable oil ¼ onion, finely sliced 1 garlic clove, crushed ¼ red pepper, chopped handful spinach leaves 150g/5½oz basmati rice, cooked according to packet instructions and drained Method For the marinated tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well. Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible. Heat a wok over a medium heat. Remove the tofu from the marinade, setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu.For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu for 2 minutes. Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes. Serve the rice with the marinated tofu on top. For the marinated tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well. Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible. For the marinated tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well. Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible. Heat a wok over a medium heat. Remove the tofu from the marinade, setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu. Heat a wok over a medium heat. Remove the tofu from the marinade, setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu. For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu for 2 minutes. Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes. For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu for 2 minutes. Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes. Serve the rice with the marinated tofu on top. Serve the rice with the marinated tofu on top. Recipe tips Take care to squeeze out any excess water from the tofu to get the maximum flavour from the marinade. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/asianstyletofustirfr_92503",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Marinated tofu with fried rice recipe",
"content": "An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asianstyletofustirfr_92503_16x9.jpg An easy vegan stir-fry that will get you through the lean times with a tofu marinade that's really useful for salads and lunchboxes too. 2 tbsp olive oil½ lime, zest and juicelarge pinch chilli flakes2 tbsp soy sauce2 tbsp honey or agave syrup2 tbsp vegetable oil150g/5½oz tofu, cut into pieces 2 tbsp olive oil ½ lime, zest and juice large pinch chilli flakes 2 tbsp soy sauce 2 tbsp honey or agave syrup 2 tbsp vegetable oil 150g/5½oz tofu, cut into pieces 2 tbsp vegetable oil¼ onion, finely sliced1 garlic clove, crushed¼ red pepper, choppedhandful spinach leaves150g/5½oz basmati rice, cooked according to packet instructions and drained 2 tbsp vegetable oil ¼ onion, finely sliced 1 garlic clove, crushed ¼ red pepper, chopped handful spinach leaves 150g/5½oz basmati rice, cooked according to packet instructions and drained Method For the marinated tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well. Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible. Heat a wok over a medium heat. Remove the tofu from the marinade, setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu.For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu for 2 minutes. Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes. Serve the rice with the marinated tofu on top. For the marinated tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well. Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible. For the marinated tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well. Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible. Heat a wok over a medium heat. Remove the tofu from the marinade, setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu. Heat a wok over a medium heat. Remove the tofu from the marinade, setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu. For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu for 2 minutes. Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes. For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu for 2 minutes. Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes. Serve the rice with the marinated tofu on top. Serve the rice with the marinated tofu on top. Recipe tips Take care to squeeze out any excess water from the tofu to get the maximum flavour from the marinade."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1ceb3bdbfd0cc0041b"
} | a19c7a3f6f8df1c90e0a28a7198f07817b946fbd5eae27082356642e119926d0 | Lemon meringue pie recipe
Sift the flour and salt into a mixing bowl.Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.Beat in the egg yolks, lemon juice and butter. Return to the pan.Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. Serve warm or cold in slices. Sift the flour and salt into a mixing bowl. Sift the flour and salt into a mixing bowl. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth. Beat in the egg yolks, lemon juice and butter. Return to the pan. Beat in the egg yolks, lemon juice and butter. Return to the pan. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. Serve warm or cold in slices. Serve warm or cold in slices. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lemonmeringuepie_86114",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemon meringue pie recipe",
"content": "Sift the flour and salt into a mixing bowl.Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage.Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl.Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan.Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth.Beat in the egg yolks, lemon juice and butter. Return to the pan.Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly.For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. Serve warm or cold in slices. Sift the flour and salt into a mixing bowl. Sift the flour and salt into a mixing bowl. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved. Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water. Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using. Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray. Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage. Roll out the pastry until it's big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin - don't trim at this stage. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2. Line the pastry with greaseproof paper and fill with baking beans. Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out - remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl. Meanwhile, for the lemon curd, mix together the sugar, cornflour and enough water to make a paste, in a large bowl. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan. Bring 50ml/2fl oz water and the lemon zest to the boil in a small pan. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth. Gradually pour the hot liquid onto the cornflour and sugar, whisking all the time until smooth. Beat in the egg yolks, lemon juice and butter. Return to the pan. Beat in the egg yolks, lemon juice and butter. Return to the pan. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly. Cook over a low heat, stirring all the time, until thickened. Pour into the baked blind pastry case and leave to cool slightly. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd. For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath. Serve warm or cold in slices. Serve warm or cold in slices."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1deb3bdbfd0cc0041c"
} | 0ca81373d3150496a3bf59c2bf0314c453315da651ce91c4fe07f6a40ee321ef | Lamb and caper pie recipe
First make the filling. Season the lamb with salt and pepper, then lightly coat in the flour and mustard powder.Heat a tablespoon of the olive oil in a large flameproof casserole. When hot, add the lamb and fry until browned all over (you may need to do this in 2–3 batches). Remove each batch to a plate and add a little more oil to the casserole with each batch, if necessary. Add any remaining oil to the casserole, then fry the onion, carrot and celery over a low–medium heat until golden-brown, stirring frequently. Turn up the heat and pour in the wine. Stir and scrape with a wooden spoon to loosen all the stuck on bits and to combine them into the liquid, then add the herbs. Return the lamb to the casserole. Pour over the stock, then season and tuck in the piece of lemon zest. Bring to the boil, then reduce the heat, cover and leave to simmer for at least an hour. Check to see if the meat is tender: you may need to cook it for a little longer – up to another 30 minutes. Using a slotted spoon, remove the lamb from the casserole and leave to cool.Strain the cooking liquid into a saucepan. Use the back of a ladle to push the vegetables through the sieve – this will help thicken the gravy. Return to the casserole and stir in the chopped capers. Set aside.To make the pastry, put the flour in a bowl with a pinch of salt. Add the butter and lard. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Add all but 1 tablespoon of the beaten egg and just enough cold water to form a dough (you shouldn’t need more than a couple of tablespoons, but make sure your pastry isn’t crumbly).Flour a work surface and roll out two thirds of the pastry to line a large pie dish. Wrap the remaining pastry in cling film and put in the fridge, along with the lined pie dish, to chill for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Mix the lamb with the whole capers and spoon into the pie dish – it should be quite packed. Ladle over just enough of the gravy to moisten. Mix the reserved egg with a tablespoon of water and brush the edge of the pastry. Roll out the remaining pastry and lay it over the filling. Trim the edges and use your fingers or a fork to crimp and press the edges together. Cut a couple of steam holes in the top and brush the top with the remaining egg wash.Bake for about 40 minutes or until the filling is piping hot and the pastry is golden. Reheat the gravy to serve with the pie. First make the filling. Season the lamb with salt and pepper, then lightly coat in the flour and mustard powder. First make the filling. Season the lamb with salt and pepper, then lightly coat in the flour and mustard powder. Heat a tablespoon of the olive oil in a large flameproof casserole. When hot, add the lamb and fry until browned all over (you may need to do this in 2–3 batches). Remove each batch to a plate and add a little more oil to the casserole with each batch, if necessary. Heat a tablespoon of the olive oil in a large flameproof casserole. When hot, add the lamb and fry until browned all over (you may need to do this in 2–3 batches). Remove each batch to a plate and add a little more oil to the casserole with each batch, if necessary. Add any remaining oil to the casserole, then fry the onion, carrot and celery over a low–medium heat until golden-brown, stirring frequently. Add any remaining oil to the casserole, then fry the onion, carrot and celery over a low–medium heat until golden-brown, stirring frequently. Turn up the heat and pour in the wine. Stir and scrape with a wooden spoon to loosen all the stuck on bits and to combine them into the liquid, then add the herbs. Turn up the heat and pour in the wine. Stir and scrape with a wooden spoon to loosen all the stuck on bits and to combine them into the liquid, then add the herbs. Return the lamb to the casserole. Pour over the stock, then season and tuck in the piece of lemon zest. Bring to the boil, then reduce the heat, cover and leave to simmer for at least an hour. Check to see if the meat is tender: you may need to cook it for a little longer – up to another 30 minutes. Return the lamb to the casserole. Pour over the stock, then season and tuck in the piece of lemon zest. Bring to the boil, then reduce the heat, cover and leave to simmer for at least an hour. Check to see if the meat is tender: you may need to cook it for a little longer – up to another 30 minutes. Using a slotted spoon, remove the lamb from the casserole and leave to cool. Using a slotted spoon, remove the lamb from the casserole and leave to cool. Strain the cooking liquid into a saucepan. Use the back of a ladle to push the vegetables through the sieve – this will help thicken the gravy. Return to the casserole and stir in the chopped capers. Set aside. Strain the cooking liquid into a saucepan. Use the back of a ladle to push the vegetables through the sieve – this will help thicken the gravy. Return to the casserole and stir in the chopped capers. Set aside. To make the pastry, put the flour in a bowl with a pinch of salt. Add the butter and lard. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Add all but 1 tablespoon of the beaten egg and just enough cold water to form a dough (you shouldn’t need more than a couple of tablespoons, but make sure your pastry isn’t crumbly). To make the pastry, put the flour in a bowl with a pinch of salt. Add the butter and lard. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Add all but 1 tablespoon of the beaten egg and just enough cold water to form a dough (you shouldn’t need more than a couple of tablespoons, but make sure your pastry isn’t crumbly). Flour a work surface and roll out two thirds of the pastry to line a large pie dish. Wrap the remaining pastry in cling film and put in the fridge, along with the lined pie dish, to chill for at least 30 minutes. Flour a work surface and roll out two thirds of the pastry to line a large pie dish. Wrap the remaining pastry in cling film and put in the fridge, along with the lined pie dish, to chill for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the lamb with the whole capers and spoon into the pie dish – it should be quite packed. Ladle over just enough of the gravy to moisten. Mix the lamb with the whole capers and spoon into the pie dish – it should be quite packed. Ladle over just enough of the gravy to moisten. Mix the reserved egg with a tablespoon of water and brush the edge of the pastry. Roll out the remaining pastry and lay it over the filling. Trim the edges and use your fingers or a fork to crimp and press the edges together. Cut a couple of steam holes in the top and brush the top with the remaining egg wash. Mix the reserved egg with a tablespoon of water and brush the edge of the pastry. Roll out the remaining pastry and lay it over the filling. Trim the edges and use your fingers or a fork to crimp and press the edges together. Cut a couple of steam holes in the top and brush the top with the remaining egg wash. Bake for about 40 minutes or until the filling is piping hot and the pastry is golden. Reheat the gravy to serve with the pie. Bake for about 40 minutes or until the filling is piping hot and the pastry is golden. Reheat the gravy to serve with the pie. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lamb_and_caper_pie_51354",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb and caper pie recipe",
"content": "First make the filling. Season the lamb with salt and pepper, then lightly coat in the flour and mustard powder.Heat a tablespoon of the olive oil in a large flameproof casserole. When hot, add the lamb and fry until browned all over (you may need to do this in 2–3 batches). Remove each batch to a plate and add a little more oil to the casserole with each batch, if necessary. Add any remaining oil to the casserole, then fry the onion, carrot and celery over a low–medium heat until golden-brown, stirring frequently. Turn up the heat and pour in the wine. Stir and scrape with a wooden spoon to loosen all the stuck on bits and to combine them into the liquid, then add the herbs. Return the lamb to the casserole. Pour over the stock, then season and tuck in the piece of lemon zest. Bring to the boil, then reduce the heat, cover and leave to simmer for at least an hour. Check to see if the meat is tender: you may need to cook it for a little longer – up to another 30 minutes. Using a slotted spoon, remove the lamb from the casserole and leave to cool.Strain the cooking liquid into a saucepan. Use the back of a ladle to push the vegetables through the sieve – this will help thicken the gravy. Return to the casserole and stir in the chopped capers. Set aside.To make the pastry, put the flour in a bowl with a pinch of salt. Add the butter and lard. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Add all but 1 tablespoon of the beaten egg and just enough cold water to form a dough (you shouldn’t need more than a couple of tablespoons, but make sure your pastry isn’t crumbly).Flour a work surface and roll out two thirds of the pastry to line a large pie dish. Wrap the remaining pastry in cling film and put in the fridge, along with the lined pie dish, to chill for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Mix the lamb with the whole capers and spoon into the pie dish – it should be quite packed. Ladle over just enough of the gravy to moisten. Mix the reserved egg with a tablespoon of water and brush the edge of the pastry. Roll out the remaining pastry and lay it over the filling. Trim the edges and use your fingers or a fork to crimp and press the edges together. Cut a couple of steam holes in the top and brush the top with the remaining egg wash.Bake for about 40 minutes or until the filling is piping hot and the pastry is golden. Reheat the gravy to serve with the pie. First make the filling. Season the lamb with salt and pepper, then lightly coat in the flour and mustard powder. First make the filling. Season the lamb with salt and pepper, then lightly coat in the flour and mustard powder. Heat a tablespoon of the olive oil in a large flameproof casserole. When hot, add the lamb and fry until browned all over (you may need to do this in 2–3 batches). Remove each batch to a plate and add a little more oil to the casserole with each batch, if necessary. Heat a tablespoon of the olive oil in a large flameproof casserole. When hot, add the lamb and fry until browned all over (you may need to do this in 2–3 batches). Remove each batch to a plate and add a little more oil to the casserole with each batch, if necessary. Add any remaining oil to the casserole, then fry the onion, carrot and celery over a low–medium heat until golden-brown, stirring frequently. Add any remaining oil to the casserole, then fry the onion, carrot and celery over a low–medium heat until golden-brown, stirring frequently. Turn up the heat and pour in the wine. Stir and scrape with a wooden spoon to loosen all the stuck on bits and to combine them into the liquid, then add the herbs. Turn up the heat and pour in the wine. Stir and scrape with a wooden spoon to loosen all the stuck on bits and to combine them into the liquid, then add the herbs. Return the lamb to the casserole. Pour over the stock, then season and tuck in the piece of lemon zest. Bring to the boil, then reduce the heat, cover and leave to simmer for at least an hour. Check to see if the meat is tender: you may need to cook it for a little longer – up to another 30 minutes. Return the lamb to the casserole. Pour over the stock, then season and tuck in the piece of lemon zest. Bring to the boil, then reduce the heat, cover and leave to simmer for at least an hour. Check to see if the meat is tender: you may need to cook it for a little longer – up to another 30 minutes. Using a slotted spoon, remove the lamb from the casserole and leave to cool. Using a slotted spoon, remove the lamb from the casserole and leave to cool. Strain the cooking liquid into a saucepan. Use the back of a ladle to push the vegetables through the sieve – this will help thicken the gravy. Return to the casserole and stir in the chopped capers. Set aside. Strain the cooking liquid into a saucepan. Use the back of a ladle to push the vegetables through the sieve – this will help thicken the gravy. Return to the casserole and stir in the chopped capers. Set aside. To make the pastry, put the flour in a bowl with a pinch of salt. Add the butter and lard. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Add all but 1 tablespoon of the beaten egg and just enough cold water to form a dough (you shouldn’t need more than a couple of tablespoons, but make sure your pastry isn’t crumbly). To make the pastry, put the flour in a bowl with a pinch of salt. Add the butter and lard. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Add all but 1 tablespoon of the beaten egg and just enough cold water to form a dough (you shouldn’t need more than a couple of tablespoons, but make sure your pastry isn’t crumbly). Flour a work surface and roll out two thirds of the pastry to line a large pie dish. Wrap the remaining pastry in cling film and put in the fridge, along with the lined pie dish, to chill for at least 30 minutes. Flour a work surface and roll out two thirds of the pastry to line a large pie dish. Wrap the remaining pastry in cling film and put in the fridge, along with the lined pie dish, to chill for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the lamb with the whole capers and spoon into the pie dish – it should be quite packed. Ladle over just enough of the gravy to moisten. Mix the lamb with the whole capers and spoon into the pie dish – it should be quite packed. Ladle over just enough of the gravy to moisten. Mix the reserved egg with a tablespoon of water and brush the edge of the pastry. Roll out the remaining pastry and lay it over the filling. Trim the edges and use your fingers or a fork to crimp and press the edges together. Cut a couple of steam holes in the top and brush the top with the remaining egg wash. Mix the reserved egg with a tablespoon of water and brush the edge of the pastry. Roll out the remaining pastry and lay it over the filling. Trim the edges and use your fingers or a fork to crimp and press the edges together. Cut a couple of steam holes in the top and brush the top with the remaining egg wash. Bake for about 40 minutes or until the filling is piping hot and the pastry is golden. Reheat the gravy to serve with the pie. Bake for about 40 minutes or until the filling is piping hot and the pastry is golden. Reheat the gravy to serve with the pie."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1deb3bdbfd0cc0041d"
} | 8ecf57c0bcb51e944db8393ece340b44fc671b6bda10ad184ddff4ccc06b4f59 | Slow cooked lamb and olive orzo recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooked_lamb_olive_29303_16x9.jpg This Greek-inspired one-pot dinner slow cooks lamb neck until tender in a stew of olives, oregano and cinnamon. Orzo is added at the end and cooked in the richly flavoured juices. Serve topped with feta, if you like. 2 tbsp olive oil 500g/1lb 2oz lamb neck fillet, cut into 2–3cm/¾–1¼in chunks2 onions, sliced 2 garlic cloves, sliced 1 heaped tbsp tomato purée 1 tsp dried oregano 1 tsp ground cinnamon 70g/2½oz pitted black olives, chopped 1 chicken stock cube 400g tin chopped tomatoes 300g/10½oz orzo 100g/3½oz feta (optional)sea salt and freshly ground black pepper 2 tbsp olive oil 500g/1lb 2oz lamb neck fillet, cut into 2–3cm/¾–1¼in chunks 2 onions, sliced 2 garlic cloves, sliced 1 heaped tbsp tomato purée 1 tsp dried oregano 1 tsp ground cinnamon 70g/2½oz pitted black olives, chopped 1 chicken stock cube 400g tin chopped tomatoes 300g/10½oz orzo 100g/3½oz feta (optional) sea salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Place a large, lidded, flameproof casserole over a medium heat and add the olive oil. When hot, add the lamb and fry for 10 minutes until browned all over. Season with salt and pepper as you go, but only turn the pieces once, so they have time to get a good colour. Add the onions and garlic to the pan, then reduce the heat ever so slightly and fry for a further 10 minutes. Stir in the tomato purée and fry for a minute, then stir in the dried oregano, ground cinnamon and black olives. Fry for a couple of minutes. Crumble in the stock cube, then stir in 1 litre/1¾ pint of just-boiled water and add the tinned tomatoes. Bring to the boil, then cover with a lid and transfer to the oven for 1 hour. After 1 hour the lamb should be tender. Carefully remove from the oven and stir in the orzo. Put the lid back on and return to the oven for a further 30 minutes, stirring halfway through. Serve topped with crumbled feta. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place a large, lidded, flameproof casserole over a medium heat and add the olive oil. When hot, add the lamb and fry for 10 minutes until browned all over. Season with salt and pepper as you go, but only turn the pieces once, so they have time to get a good colour. Place a large, lidded, flameproof casserole over a medium heat and add the olive oil. When hot, add the lamb and fry for 10 minutes until browned all over. Season with salt and pepper as you go, but only turn the pieces once, so they have time to get a good colour. Add the onions and garlic to the pan, then reduce the heat ever so slightly and fry for a further 10 minutes. Stir in the tomato purée and fry for a minute, then stir in the dried oregano, ground cinnamon and black olives. Fry for a couple of minutes. Add the onions and garlic to the pan, then reduce the heat ever so slightly and fry for a further 10 minutes. Stir in the tomato purée and fry for a minute, then stir in the dried oregano, ground cinnamon and black olives. Fry for a couple of minutes. Crumble in the stock cube, then stir in 1 litre/1¾ pint of just-boiled water and add the tinned tomatoes. Bring to the boil, then cover with a lid and transfer to the oven for 1 hour. Crumble in the stock cube, then stir in 1 litre/1¾ pint of just-boiled water and add the tinned tomatoes. Bring to the boil, then cover with a lid and transfer to the oven for 1 hour. After 1 hour the lamb should be tender. Carefully remove from the oven and stir in the orzo. Put the lid back on and return to the oven for a further 30 minutes, stirring halfway through. After 1 hour the lamb should be tender. Carefully remove from the oven and stir in the orzo. Put the lid back on and return to the oven for a further 30 minutes, stirring halfway through. Serve topped with crumbled feta. Serve topped with crumbled feta. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slow_cooked_lamb_olive_29303",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooked lamb and olive orzo recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooked_lamb_olive_29303_16x9.jpg This Greek-inspired one-pot dinner slow cooks lamb neck until tender in a stew of olives, oregano and cinnamon. Orzo is added at the end and cooked in the richly flavoured juices. Serve topped with feta, if you like. 2 tbsp olive oil 500g/1lb 2oz lamb neck fillet, cut into 2–3cm/¾–1¼in chunks2 onions, sliced 2 garlic cloves, sliced 1 heaped tbsp tomato purée 1 tsp dried oregano 1 tsp ground cinnamon 70g/2½oz pitted black olives, chopped 1 chicken stock cube 400g tin chopped tomatoes 300g/10½oz orzo 100g/3½oz feta (optional)sea salt and freshly ground black pepper 2 tbsp olive oil 500g/1lb 2oz lamb neck fillet, cut into 2–3cm/¾–1¼in chunks 2 onions, sliced 2 garlic cloves, sliced 1 heaped tbsp tomato purée 1 tsp dried oregano 1 tsp ground cinnamon 70g/2½oz pitted black olives, chopped 1 chicken stock cube 400g tin chopped tomatoes 300g/10½oz orzo 100g/3½oz feta (optional) sea salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Place a large, lidded, flameproof casserole over a medium heat and add the olive oil. When hot, add the lamb and fry for 10 minutes until browned all over. Season with salt and pepper as you go, but only turn the pieces once, so they have time to get a good colour. Add the onions and garlic to the pan, then reduce the heat ever so slightly and fry for a further 10 minutes. Stir in the tomato purée and fry for a minute, then stir in the dried oregano, ground cinnamon and black olives. Fry for a couple of minutes. Crumble in the stock cube, then stir in 1 litre/1¾ pint of just-boiled water and add the tinned tomatoes. Bring to the boil, then cover with a lid and transfer to the oven for 1 hour. After 1 hour the lamb should be tender. Carefully remove from the oven and stir in the orzo. Put the lid back on and return to the oven for a further 30 minutes, stirring halfway through. Serve topped with crumbled feta. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place a large, lidded, flameproof casserole over a medium heat and add the olive oil. When hot, add the lamb and fry for 10 minutes until browned all over. Season with salt and pepper as you go, but only turn the pieces once, so they have time to get a good colour. Place a large, lidded, flameproof casserole over a medium heat and add the olive oil. When hot, add the lamb and fry for 10 minutes until browned all over. Season with salt and pepper as you go, but only turn the pieces once, so they have time to get a good colour. Add the onions and garlic to the pan, then reduce the heat ever so slightly and fry for a further 10 minutes. Stir in the tomato purée and fry for a minute, then stir in the dried oregano, ground cinnamon and black olives. Fry for a couple of minutes. Add the onions and garlic to the pan, then reduce the heat ever so slightly and fry for a further 10 minutes. Stir in the tomato purée and fry for a minute, then stir in the dried oregano, ground cinnamon and black olives. Fry for a couple of minutes. Crumble in the stock cube, then stir in 1 litre/1¾ pint of just-boiled water and add the tinned tomatoes. Bring to the boil, then cover with a lid and transfer to the oven for 1 hour. Crumble in the stock cube, then stir in 1 litre/1¾ pint of just-boiled water and add the tinned tomatoes. Bring to the boil, then cover with a lid and transfer to the oven for 1 hour. After 1 hour the lamb should be tender. Carefully remove from the oven and stir in the orzo. Put the lid back on and return to the oven for a further 30 minutes, stirring halfway through. After 1 hour the lamb should be tender. Carefully remove from the oven and stir in the orzo. Put the lid back on and return to the oven for a further 30 minutes, stirring halfway through. Serve topped with crumbled feta. Serve topped with crumbled feta."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1deb3bdbfd0cc0041e"
} | 43ae5ec0d932e42bae8c65a2761fba4c0a2e43fe920fd66a7e196bffc20a6b6a | Steak and stout pie recipe
An average of 5.0 out of 5 stars from 5 ratings A hearty pie of succulent beef chunks in a robust stout-infused gravy topped with golden shortcrust pastry. A comforting and indulgent dinner for slow and cosy evenings. You will need a flameproof casserole with a lid and a 28x23cm/11x9in pie dish for this recipe. 1kg/2lb 4oz aged chuck steak, cut into 3cm/1in cubes20g/¾oz plain flour60g/2¼oz lard2 onions, sliced2 celery sticks, sliced2 carrots, peeled and sliced2 tbsp tomato purée500ml/18fl oz stout200ml/7fl oz beef stock200g/7oz chestnut mushrooms, thickly sliced1 tbsp soy sauce1–2 tsp sugar 3 bay leaves3 thyme sprigssalt and freshly ground black pepper1 free-range egg, beaten 1kg/2lb 4oz aged chuck steak, cut into 3cm/1in cubes 20g/¾oz plain flour 60g/2¼oz lard 2 onions, sliced 2 celery sticks, sliced 2 carrots, peeled and sliced 2 tbsp tomato purée 500ml/18fl oz stout 200ml/7fl oz beef stock 200g/7oz chestnut mushrooms, thickly sliced 1 tbsp soy sauce 1–2 tsp sugar 3 bay leaves 3 thyme sprigs salt and freshly ground black pepper 1 free-range egg, beaten 200g/7oz plain flour, plus extra for rolling out½ tsp salt50g/1¾oz very cold butter, cubed50g/1¾oz very cold lard, cubed 2 tbsp ice-cold water 200g/7oz plain flour, plus extra for rolling out ½ tsp salt 50g/1¾oz very cold butter, cubed 50g/1¾oz very cold lard, cubed 2 tbsp ice-cold water Method To make the pie filling, put the steak and flour in a bowl and toss to coat. Over a high heat, melt half the lard in a flameproof casserole. Once hot, add the beef and brown all over. You may need to do this in batches, to avoid overcrowding the dish and steaming the beef. Add the onions, celery, carrots and tomato purée. Fry gently for 5–6 minutes until the vegetables are soft and golden-brown. Add the stout, stock, mushrooms, soy sauce, sugar, bay leaves and thyme. Season generously with salt and pepper. Bring to the boil, then turn the heat down until just simmering. Cover with a lid and cook on the hob for 1½–2 hours, until the beef is tender. Once cooked,set aside to cool. Meanwhile, make the pastry. Sift the flour and salt into a food processor or a mixing bowl. Add the chilled butter and lard and pulse or work together with your fingers until the mixture resembles coarse breadcrumbs. Add enough water to bring it together into a dough, then turn out onto a lightly floured work surface. Shape into a disc about 4–5cm/1.5–2in thick, then cover and chill until ready to use. Preheat the oven to 190C/170C Fan/Gas 5. Spoon the cooled filling into a 28x23cm/11x9in pie dish. Roll the out pastry on a floured work surface until large enough to cover the top of your pie dish. Brush the edges of the pie dish with beaten egg to help the pastry stick, then lay the pastry over the filling. Make a little cut in the centre to release the steam, then brush with egg wash. Bake for 30–35 minutes, or until the pastry is golden-brown and the filling bubbling hot. Serve in slices. To make the pie filling, put the steak and flour in a bowl and toss to coat. To make the pie filling, put the steak and flour in a bowl and toss to coat. Over a high heat, melt half the lard in a flameproof casserole. Once hot, add the beef and brown all over. You may need to do this in batches, to avoid overcrowding the dish and steaming the beef. Over a high heat, melt half the lard in a flameproof casserole. Once hot, add the beef and brown all over. You may need to do this in batches, to avoid overcrowding the dish and steaming the beef. Add the onions, celery, carrots and tomato purée. Fry gently for 5–6 minutes until the vegetables are soft and golden-brown. Add the onions, celery, carrots and tomato purée. Fry gently for 5–6 minutes until the vegetables are soft and golden-brown. Add the stout, stock, mushrooms, soy sauce, sugar, bay leaves and thyme. Season generously with salt and pepper. Bring to the boil, then turn the heat down until just simmering. Cover with a lid and cook on the hob for 1½–2 hours, until the beef is tender. Once cooked,set aside to cool. Add the stout, stock, mushrooms, soy sauce, sugar, bay leaves and thyme. Season generously with salt and pepper. Bring to the boil, then turn the heat down until just simmering. Cover with a lid and cook on the hob for 1½–2 hours, until the beef is tender. Once cooked,set aside to cool. Meanwhile, make the pastry. Sift the flour and salt into a food processor or a mixing bowl. Add the chilled butter and lard and pulse or work together with your fingers until the mixture resembles coarse breadcrumbs. Add enough water to bring it together into a dough, then turn out onto a lightly floured work surface. Shape into a disc about 4–5cm/1.5–2in thick, then cover and chill until ready to use. Meanwhile, make the pastry. Sift the flour and salt into a food processor or a mixing bowl. Add the chilled butter and lard and pulse or work together with your fingers until the mixture resembles coarse breadcrumbs. Add enough water to bring it together into a dough, then turn out onto a lightly floured work surface. Shape into a disc about 4–5cm/1.5–2in thick, then cover and chill until ready to use. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Spoon the cooled filling into a 28x23cm/11x9in pie dish. Spoon the cooled filling into a 28x23cm/11x9in pie dish. Roll the out pastry on a floured work surface until large enough to cover the top of your pie dish. Brush the edges of the pie dish with beaten egg to help the pastry stick, then lay the pastry over the filling. Make a little cut in the centre to release the steam, then brush with egg wash. Roll the out pastry on a floured work surface until large enough to cover the top of your pie dish. Brush the edges of the pie dish with beaten egg to help the pastry stick, then lay the pastry over the filling. Make a little cut in the centre to release the steam, then brush with egg wash. Bake for 30–35 minutes, or until the pastry is golden-brown and the filling bubbling hot. Serve in slices. Bake for 30–35 minutes, or until the pastry is golden-brown and the filling bubbling hot. Serve in slices. Recipe tips If the filling looks too runny, transfer the meat and veg with a slotted spoon to your pie dish and boil the liquid on a high heat to reduce quickly. Then pour over with the meat and allow to cool before topping with the pastry. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steak_and_stout_pie_33623",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steak and stout pie recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings A hearty pie of succulent beef chunks in a robust stout-infused gravy topped with golden shortcrust pastry. A comforting and indulgent dinner for slow and cosy evenings. You will need a flameproof casserole with a lid and a 28x23cm/11x9in pie dish for this recipe. 1kg/2lb 4oz aged chuck steak, cut into 3cm/1in cubes20g/¾oz plain flour60g/2¼oz lard2 onions, sliced2 celery sticks, sliced2 carrots, peeled and sliced2 tbsp tomato purée500ml/18fl oz stout200ml/7fl oz beef stock200g/7oz chestnut mushrooms, thickly sliced1 tbsp soy sauce1–2 tsp sugar 3 bay leaves3 thyme sprigssalt and freshly ground black pepper1 free-range egg, beaten 1kg/2lb 4oz aged chuck steak, cut into 3cm/1in cubes 20g/¾oz plain flour 60g/2¼oz lard 2 onions, sliced 2 celery sticks, sliced 2 carrots, peeled and sliced 2 tbsp tomato purée 500ml/18fl oz stout 200ml/7fl oz beef stock 200g/7oz chestnut mushrooms, thickly sliced 1 tbsp soy sauce 1–2 tsp sugar 3 bay leaves 3 thyme sprigs salt and freshly ground black pepper 1 free-range egg, beaten 200g/7oz plain flour, plus extra for rolling out½ tsp salt50g/1¾oz very cold butter, cubed50g/1¾oz very cold lard, cubed 2 tbsp ice-cold water 200g/7oz plain flour, plus extra for rolling out ½ tsp salt 50g/1¾oz very cold butter, cubed 50g/1¾oz very cold lard, cubed 2 tbsp ice-cold water Method To make the pie filling, put the steak and flour in a bowl and toss to coat. Over a high heat, melt half the lard in a flameproof casserole. Once hot, add the beef and brown all over. You may need to do this in batches, to avoid overcrowding the dish and steaming the beef. Add the onions, celery, carrots and tomato purée. Fry gently for 5–6 minutes until the vegetables are soft and golden-brown. Add the stout, stock, mushrooms, soy sauce, sugar, bay leaves and thyme. Season generously with salt and pepper. Bring to the boil, then turn the heat down until just simmering. Cover with a lid and cook on the hob for 1½–2 hours, until the beef is tender. Once cooked,set aside to cool. Meanwhile, make the pastry. Sift the flour and salt into a food processor or a mixing bowl. Add the chilled butter and lard and pulse or work together with your fingers until the mixture resembles coarse breadcrumbs. Add enough water to bring it together into a dough, then turn out onto a lightly floured work surface. Shape into a disc about 4–5cm/1.5–2in thick, then cover and chill until ready to use. Preheat the oven to 190C/170C Fan/Gas 5. Spoon the cooled filling into a 28x23cm/11x9in pie dish. Roll the out pastry on a floured work surface until large enough to cover the top of your pie dish. Brush the edges of the pie dish with beaten egg to help the pastry stick, then lay the pastry over the filling. Make a little cut in the centre to release the steam, then brush with egg wash. Bake for 30–35 minutes, or until the pastry is golden-brown and the filling bubbling hot. Serve in slices. To make the pie filling, put the steak and flour in a bowl and toss to coat. To make the pie filling, put the steak and flour in a bowl and toss to coat. Over a high heat, melt half the lard in a flameproof casserole. Once hot, add the beef and brown all over. You may need to do this in batches, to avoid overcrowding the dish and steaming the beef. Over a high heat, melt half the lard in a flameproof casserole. Once hot, add the beef and brown all over. You may need to do this in batches, to avoid overcrowding the dish and steaming the beef. Add the onions, celery, carrots and tomato purée. Fry gently for 5–6 minutes until the vegetables are soft and golden-brown. Add the onions, celery, carrots and tomato purée. Fry gently for 5–6 minutes until the vegetables are soft and golden-brown. Add the stout, stock, mushrooms, soy sauce, sugar, bay leaves and thyme. Season generously with salt and pepper. Bring to the boil, then turn the heat down until just simmering. Cover with a lid and cook on the hob for 1½–2 hours, until the beef is tender. Once cooked,set aside to cool. Add the stout, stock, mushrooms, soy sauce, sugar, bay leaves and thyme. Season generously with salt and pepper. Bring to the boil, then turn the heat down until just simmering. Cover with a lid and cook on the hob for 1½–2 hours, until the beef is tender. Once cooked,set aside to cool. Meanwhile, make the pastry. Sift the flour and salt into a food processor or a mixing bowl. Add the chilled butter and lard and pulse or work together with your fingers until the mixture resembles coarse breadcrumbs. Add enough water to bring it together into a dough, then turn out onto a lightly floured work surface. Shape into a disc about 4–5cm/1.5–2in thick, then cover and chill until ready to use. Meanwhile, make the pastry. Sift the flour and salt into a food processor or a mixing bowl. Add the chilled butter and lard and pulse or work together with your fingers until the mixture resembles coarse breadcrumbs. Add enough water to bring it together into a dough, then turn out onto a lightly floured work surface. Shape into a disc about 4–5cm/1.5–2in thick, then cover and chill until ready to use. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Spoon the cooled filling into a 28x23cm/11x9in pie dish. Spoon the cooled filling into a 28x23cm/11x9in pie dish. Roll the out pastry on a floured work surface until large enough to cover the top of your pie dish. Brush the edges of the pie dish with beaten egg to help the pastry stick, then lay the pastry over the filling. Make a little cut in the centre to release the steam, then brush with egg wash. Roll the out pastry on a floured work surface until large enough to cover the top of your pie dish. Brush the edges of the pie dish with beaten egg to help the pastry stick, then lay the pastry over the filling. Make a little cut in the centre to release the steam, then brush with egg wash. Bake for 30–35 minutes, or until the pastry is golden-brown and the filling bubbling hot. Serve in slices. Bake for 30–35 minutes, or until the pastry is golden-brown and the filling bubbling hot. Serve in slices. Recipe tips If the filling looks too runny, transfer the meat and veg with a slotted spoon to your pie dish and boil the liquid on a high heat to reduce quickly. Then pour over with the meat and allow to cool before topping with the pastry."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1deb3bdbfd0cc0041f"
} | 2fda7089189ea3959ac57fe2ddc4c665e2b8602b3aa066ece4779225cdaec00d | Slow cooker beef ragù recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_rag_91703_16x9.jpg This slow cooker brisket ragù with tender beef enveloped in a rich tomato sauce makes the perfect hearty sauce for pasta. The slow cooking makes the beef extra tender and means you can use a cheap cut, such as brisket. Don’t skip the pre-frying as it takes less than 10 minutes and adds an extra layer of flavour. Leftovers freeze brilliantly and can be reheated from frozen, giving you a delicious meal in less than 15 minutes on another day. 750g/1lb 10oz beef brisket, braising or stewing steak (see Tip)4 tbsp olive or sunflower oil1 large onion, finely chopped2 celery sticks, chopped2 carrots (around 175g/6oz), peeled and diced2 garlic cloves, crushed100ml/3½fl oz red wine2 x 400g tins chopped tomatoes3 tbsp tomato purée50ml/2fl oz hot beef stock, made with 1 beef stock cube1 tsp dried oregano2 bay leavessalt and freshly ground black pepperfreshly cooked wide, flat pasta such as pappardelle or tagliatelle, to servefinely grated Parmesan, to serve 750g/1lb 10oz beef brisket, braising or stewing steak (see Tip) 4 tbsp olive or sunflower oil 1 large onion, finely chopped 2 celery sticks, chopped 2 carrots (around 175g/6oz), peeled and diced 2 garlic cloves, crushed 100ml/3½fl oz red wine 2 x 400g tins chopped tomatoes 3 tbsp tomato purée 50ml/2fl oz hot beef stock, made with 1 beef stock cube 1 tsp dried oregano 2 bay leaves salt and freshly ground black pepper freshly cooked wide, flat pasta such as pappardelle or tagliatelle, to serve finely grated Parmesan, to serve Method Snip off and discard any string or netting from the beef and cut the meat into eight large pieces. Season all over with salt and pepper.Pour 1 tablespoon oil into a large non-stick frying pan and fry the beef over a medium-high heat for 4–5 minutes, turning with tongs until well browned on all sides. Transfer to a plate and set aside.Add the remaining oil to the pan and cook the onion, celery, carrot and garlic over a medium-high heat for 2–3 minutes, stirring constantly. Pour the wine into the pan and simmer with the vegetables for 20–30 seconds before removing from the heat. Tip the wine and vegetables into a slow cooker and add the tomatoes, tomato purée, stock, herbs and plenty of salt and pepper. Stir until well combined. Add the browned beef to the slow cooker pot along with any resting juices. Stir lightly then cover with a lid and cook on High for 7–8 hours, or until the sauce is looking rich and has deepened in colour and the beef is very tender and falls apart when prodded. Using two forks, shred the beef and mix thoroughly with the tomato sauce. Season with more salt and pepper. Serve with the pasta and sprinkle with the Parmesan. Snip off and discard any string or netting from the beef and cut the meat into eight large pieces. Season all over with salt and pepper. Snip off and discard any string or netting from the beef and cut the meat into eight large pieces. Season all over with salt and pepper. Pour 1 tablespoon oil into a large non-stick frying pan and fry the beef over a medium-high heat for 4–5 minutes, turning with tongs until well browned on all sides. Transfer to a plate and set aside. Pour 1 tablespoon oil into a large non-stick frying pan and fry the beef over a medium-high heat for 4–5 minutes, turning with tongs until well browned on all sides. Transfer to a plate and set aside. Add the remaining oil to the pan and cook the onion, celery, carrot and garlic over a medium-high heat for 2–3 minutes, stirring constantly. Pour the wine into the pan and simmer with the vegetables for 20–30 seconds before removing from the heat. Tip the wine and vegetables into a slow cooker and add the tomatoes, tomato purée, stock, herbs and plenty of salt and pepper. Stir until well combined. Add the remaining oil to the pan and cook the onion, celery, carrot and garlic over a medium-high heat for 2–3 minutes, stirring constantly. Pour the wine into the pan and simmer with the vegetables for 20–30 seconds before removing from the heat. Tip the wine and vegetables into a slow cooker and add the tomatoes, tomato purée, stock, herbs and plenty of salt and pepper. Stir until well combined. Add the browned beef to the slow cooker pot along with any resting juices. Stir lightly then cover with a lid and cook on High for 7–8 hours, or until the sauce is looking rich and has deepened in colour and the beef is very tender and falls apart when prodded. Using two forks, shred the beef and mix thoroughly with the tomato sauce. Season with more salt and pepper. Add the browned beef to the slow cooker pot along with any resting juices. Stir lightly then cover with a lid and cook on High for 7–8 hours, or until the sauce is looking rich and has deepened in colour and the beef is very tender and falls apart when prodded. Using two forks, shred the beef and mix thoroughly with the tomato sauce. Season with more salt and pepper. Serve with the pasta and sprinkle with the Parmesan. Serve with the pasta and sprinkle with the Parmesan. Recipe tips Small rolled brisket joints are widely available and budget friendly, but you can also use large pieces of braising or stewing steak. Use the best quality chopped tomatoes for a richer flavour, or add ½–1 teaspoon sugar and an extra tablespoon of tomato purée to the slow cooker pot at the beginning if using a value can. You will need a slow cooker that holds around 4 litres/7 pints for this recipe. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_beef_rag_91703",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker beef ragù recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_rag_91703_16x9.jpg This slow cooker brisket ragù with tender beef enveloped in a rich tomato sauce makes the perfect hearty sauce for pasta. The slow cooking makes the beef extra tender and means you can use a cheap cut, such as brisket. Don’t skip the pre-frying as it takes less than 10 minutes and adds an extra layer of flavour. Leftovers freeze brilliantly and can be reheated from frozen, giving you a delicious meal in less than 15 minutes on another day. 750g/1lb 10oz beef brisket, braising or stewing steak (see Tip)4 tbsp olive or sunflower oil1 large onion, finely chopped2 celery sticks, chopped2 carrots (around 175g/6oz), peeled and diced2 garlic cloves, crushed100ml/3½fl oz red wine2 x 400g tins chopped tomatoes3 tbsp tomato purée50ml/2fl oz hot beef stock, made with 1 beef stock cube1 tsp dried oregano2 bay leavessalt and freshly ground black pepperfreshly cooked wide, flat pasta such as pappardelle or tagliatelle, to servefinely grated Parmesan, to serve 750g/1lb 10oz beef brisket, braising or stewing steak (see Tip) 4 tbsp olive or sunflower oil 1 large onion, finely chopped 2 celery sticks, chopped 2 carrots (around 175g/6oz), peeled and diced 2 garlic cloves, crushed 100ml/3½fl oz red wine 2 x 400g tins chopped tomatoes 3 tbsp tomato purée 50ml/2fl oz hot beef stock, made with 1 beef stock cube 1 tsp dried oregano 2 bay leaves salt and freshly ground black pepper freshly cooked wide, flat pasta such as pappardelle or tagliatelle, to serve finely grated Parmesan, to serve Method Snip off and discard any string or netting from the beef and cut the meat into eight large pieces. Season all over with salt and pepper.Pour 1 tablespoon oil into a large non-stick frying pan and fry the beef over a medium-high heat for 4–5 minutes, turning with tongs until well browned on all sides. Transfer to a plate and set aside.Add the remaining oil to the pan and cook the onion, celery, carrot and garlic over a medium-high heat for 2–3 minutes, stirring constantly. Pour the wine into the pan and simmer with the vegetables for 20–30 seconds before removing from the heat. Tip the wine and vegetables into a slow cooker and add the tomatoes, tomato purée, stock, herbs and plenty of salt and pepper. Stir until well combined. Add the browned beef to the slow cooker pot along with any resting juices. Stir lightly then cover with a lid and cook on High for 7–8 hours, or until the sauce is looking rich and has deepened in colour and the beef is very tender and falls apart when prodded. Using two forks, shred the beef and mix thoroughly with the tomato sauce. Season with more salt and pepper. Serve with the pasta and sprinkle with the Parmesan. Snip off and discard any string or netting from the beef and cut the meat into eight large pieces. Season all over with salt and pepper. Snip off and discard any string or netting from the beef and cut the meat into eight large pieces. Season all over with salt and pepper. Pour 1 tablespoon oil into a large non-stick frying pan and fry the beef over a medium-high heat for 4–5 minutes, turning with tongs until well browned on all sides. Transfer to a plate and set aside. Pour 1 tablespoon oil into a large non-stick frying pan and fry the beef over a medium-high heat for 4–5 minutes, turning with tongs until well browned on all sides. Transfer to a plate and set aside. Add the remaining oil to the pan and cook the onion, celery, carrot and garlic over a medium-high heat for 2–3 minutes, stirring constantly. Pour the wine into the pan and simmer with the vegetables for 20–30 seconds before removing from the heat. Tip the wine and vegetables into a slow cooker and add the tomatoes, tomato purée, stock, herbs and plenty of salt and pepper. Stir until well combined. Add the remaining oil to the pan and cook the onion, celery, carrot and garlic over a medium-high heat for 2–3 minutes, stirring constantly. Pour the wine into the pan and simmer with the vegetables for 20–30 seconds before removing from the heat. Tip the wine and vegetables into a slow cooker and add the tomatoes, tomato purée, stock, herbs and plenty of salt and pepper. Stir until well combined. Add the browned beef to the slow cooker pot along with any resting juices. Stir lightly then cover with a lid and cook on High for 7–8 hours, or until the sauce is looking rich and has deepened in colour and the beef is very tender and falls apart when prodded. Using two forks, shred the beef and mix thoroughly with the tomato sauce. Season with more salt and pepper. Add the browned beef to the slow cooker pot along with any resting juices. Stir lightly then cover with a lid and cook on High for 7–8 hours, or until the sauce is looking rich and has deepened in colour and the beef is very tender and falls apart when prodded. Using two forks, shred the beef and mix thoroughly with the tomato sauce. Season with more salt and pepper. Serve with the pasta and sprinkle with the Parmesan. Serve with the pasta and sprinkle with the Parmesan. Recipe tips Small rolled brisket joints are widely available and budget friendly, but you can also use large pieces of braising or stewing steak. Use the best quality chopped tomatoes for a richer flavour, or add ½–1 teaspoon sugar and an extra tablespoon of tomato purée to the slow cooker pot at the beginning if using a value can. You will need a slow cooker that holds around 4 litres/7 pints for this recipe."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1eeb3bdbfd0cc00420"
} | 480d23604573afd2969b0a988d0a3114a7faa9fabc5da631f923848f7c23980b | Stifado recipe
An average of 4.1 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stifado_95912_16x9.jpg Greek comfort food! Stifado is a beef casserole cooked with baby onions in a tomato sauce. It can also be made with rabbit or pork. This version includes potatoes, for a one-pot supper. 1kg/2lb 4oz braising beef (I like beef shin), cut into 12 chunks3–4 tbsp olive oil750g/1lb 10oz baby onions, peeled½ tsp ground allspice2 heaped tbsp tomato purée200ml/7fl oz red wine600ml/21fl oz beef stock3 tbsp red wine vinegar5 sprigs fresh thyme1 bay leaf1 cinnamon stick4 cloves800g/1lb 12oz Cyprus potatoes, or other waxy potatoes, cut into 4cm/1½in chunks3 ripe tomatoes, roughly choppedsea salt and freshly ground black pepper 1kg/2lb 4oz braising beef (I like beef shin), cut into 12 chunks 3–4 tbsp olive oil 750g/1lb 10oz baby onions, peeled ½ tsp ground allspice 2 heaped tbsp tomato purée 200ml/7fl oz red wine 600ml/21fl oz beef stock 3 tbsp red wine vinegar 5 sprigs fresh thyme 1 bay leaf 1 cinnamon stick 4 cloves 800g/1lb 12oz Cyprus potatoes, or other waxy potatoes, cut into 4cm/1½in chunks 3 ripe tomatoes, roughly chopped sea salt and freshly ground black pepper Method Preheat the oven to 150C/130C Fan/Gas 2.Season the beef. Heat the oil in a large casserole over a medium heat and brown the meat on all sides (in batches if necessary), then remove and set aside. Add the baby onions and fry for about 5 minutes until they begin to soften.Stir in the allspice and tomato purée and fry for a minute, then add the wine and bring to the boil. Reduce the heat slightly and let the wine bubble for about 5 minutes until reduced by half. Pour in the stock and vinegar, and add the thyme sprigs, bay leaf, cinnamon and cloves.Add the potatoes and tomatoes and return the beef to the casserole with a generous pinch of salt and pepper. Bring to the boil, then cover with a lid and transfer the casserole to the oven. Cook for 3 hours or until the meat is very tender and falling apart. Remove the lid and cook, uncovered, for a further 20 minutes. If needed, add a splash of water to ensure it doesn’t dry out. Taste and adjust the seasoning, adding a little more vinegar if you like. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Season the beef. Heat the oil in a large casserole over a medium heat and brown the meat on all sides (in batches if necessary), then remove and set aside. Add the baby onions and fry for about 5 minutes until they begin to soften. Season the beef. Heat the oil in a large casserole over a medium heat and brown the meat on all sides (in batches if necessary), then remove and set aside. Add the baby onions and fry for about 5 minutes until they begin to soften. Stir in the allspice and tomato purée and fry for a minute, then add the wine and bring to the boil. Reduce the heat slightly and let the wine bubble for about 5 minutes until reduced by half. Pour in the stock and vinegar, and add the thyme sprigs, bay leaf, cinnamon and cloves. Stir in the allspice and tomato purée and fry for a minute, then add the wine and bring to the boil. Reduce the heat slightly and let the wine bubble for about 5 minutes until reduced by half. Pour in the stock and vinegar, and add the thyme sprigs, bay leaf, cinnamon and cloves. Add the potatoes and tomatoes and return the beef to the casserole with a generous pinch of salt and pepper. Bring to the boil, then cover with a lid and transfer the casserole to the oven. Cook for 3 hours or until the meat is very tender and falling apart. Add the potatoes and tomatoes and return the beef to the casserole with a generous pinch of salt and pepper. Bring to the boil, then cover with a lid and transfer the casserole to the oven. Cook for 3 hours or until the meat is very tender and falling apart. Remove the lid and cook, uncovered, for a further 20 minutes. If needed, add a splash of water to ensure it doesn’t dry out. Taste and adjust the seasoning, adding a little more vinegar if you like. Remove the lid and cook, uncovered, for a further 20 minutes. If needed, add a splash of water to ensure it doesn’t dry out. Taste and adjust the seasoning, adding a little more vinegar if you like. Recipe tips It’s easy to peel whole baby onions if you pour boiling water over them, leave for 4–5 minutes, then drain and peel. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/stifado_95912",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Stifado recipe",
"content": "An average of 4.1 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stifado_95912_16x9.jpg Greek comfort food! Stifado is a beef casserole cooked with baby onions in a tomato sauce. It can also be made with rabbit or pork. This version includes potatoes, for a one-pot supper. 1kg/2lb 4oz braising beef (I like beef shin), cut into 12 chunks3–4 tbsp olive oil750g/1lb 10oz baby onions, peeled½ tsp ground allspice2 heaped tbsp tomato purée200ml/7fl oz red wine600ml/21fl oz beef stock3 tbsp red wine vinegar5 sprigs fresh thyme1 bay leaf1 cinnamon stick4 cloves800g/1lb 12oz Cyprus potatoes, or other waxy potatoes, cut into 4cm/1½in chunks3 ripe tomatoes, roughly choppedsea salt and freshly ground black pepper 1kg/2lb 4oz braising beef (I like beef shin), cut into 12 chunks 3–4 tbsp olive oil 750g/1lb 10oz baby onions, peeled ½ tsp ground allspice 2 heaped tbsp tomato purée 200ml/7fl oz red wine 600ml/21fl oz beef stock 3 tbsp red wine vinegar 5 sprigs fresh thyme 1 bay leaf 1 cinnamon stick 4 cloves 800g/1lb 12oz Cyprus potatoes, or other waxy potatoes, cut into 4cm/1½in chunks 3 ripe tomatoes, roughly chopped sea salt and freshly ground black pepper Method Preheat the oven to 150C/130C Fan/Gas 2.Season the beef. Heat the oil in a large casserole over a medium heat and brown the meat on all sides (in batches if necessary), then remove and set aside. Add the baby onions and fry for about 5 minutes until they begin to soften.Stir in the allspice and tomato purée and fry for a minute, then add the wine and bring to the boil. Reduce the heat slightly and let the wine bubble for about 5 minutes until reduced by half. Pour in the stock and vinegar, and add the thyme sprigs, bay leaf, cinnamon and cloves.Add the potatoes and tomatoes and return the beef to the casserole with a generous pinch of salt and pepper. Bring to the boil, then cover with a lid and transfer the casserole to the oven. Cook for 3 hours or until the meat is very tender and falling apart. Remove the lid and cook, uncovered, for a further 20 minutes. If needed, add a splash of water to ensure it doesn’t dry out. Taste and adjust the seasoning, adding a little more vinegar if you like. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Season the beef. Heat the oil in a large casserole over a medium heat and brown the meat on all sides (in batches if necessary), then remove and set aside. Add the baby onions and fry for about 5 minutes until they begin to soften. Season the beef. Heat the oil in a large casserole over a medium heat and brown the meat on all sides (in batches if necessary), then remove and set aside. Add the baby onions and fry for about 5 minutes until they begin to soften. Stir in the allspice and tomato purée and fry for a minute, then add the wine and bring to the boil. Reduce the heat slightly and let the wine bubble for about 5 minutes until reduced by half. Pour in the stock and vinegar, and add the thyme sprigs, bay leaf, cinnamon and cloves. Stir in the allspice and tomato purée and fry for a minute, then add the wine and bring to the boil. Reduce the heat slightly and let the wine bubble for about 5 minutes until reduced by half. Pour in the stock and vinegar, and add the thyme sprigs, bay leaf, cinnamon and cloves. Add the potatoes and tomatoes and return the beef to the casserole with a generous pinch of salt and pepper. Bring to the boil, then cover with a lid and transfer the casserole to the oven. Cook for 3 hours or until the meat is very tender and falling apart. Add the potatoes and tomatoes and return the beef to the casserole with a generous pinch of salt and pepper. Bring to the boil, then cover with a lid and transfer the casserole to the oven. Cook for 3 hours or until the meat is very tender and falling apart. Remove the lid and cook, uncovered, for a further 20 minutes. If needed, add a splash of water to ensure it doesn’t dry out. Taste and adjust the seasoning, adding a little more vinegar if you like. Remove the lid and cook, uncovered, for a further 20 minutes. If needed, add a splash of water to ensure it doesn’t dry out. Taste and adjust the seasoning, adding a little more vinegar if you like. Recipe tips It’s easy to peel whole baby onions if you pour boiling water over them, leave for 4–5 minutes, then drain and peel."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1eeb3bdbfd0cc00421"
} | e026809ac980f0c0a32ec475f818ff5b471fbcd294de374e34a2518b53c5c019 | Steak, mushroom and kidney pudding recipe
An average of 4.0 out of 5 stars from 3 ratings It’s a winter classic – curl up with Matt Tebbutt’s comforting suet pudding, best served with a side of buttered greens. Equipment and preparation: You will need a 2 litre/3½ pint pudding basin 350g/12oz self-raising flour, plus extra for dusting175g/6oz beef suet 1 free-range egg yolk splash milk, to bindblack pepper 350g/12oz self-raising flour, plus extra for dusting 175g/6oz beef suet 1 free-range egg yolk splash milk, to bind black pepper 600g/1lb 5oz beef shin, cubed 2–3 tbsp plain flour 2 tbsp beef fat 1 whole beef kidney, membrane removed and cubed 8 chestnut mushrooms, quartered2 onions, chopped1 bay leaf 1 tbsp chopped fresh thyme leaves200ml/7fl oz Worcestershire sauce 2 tbsp tomato purée 250ml/9fl oz red wine 800ml/1½ pints hot beef stockbutter, for greasingsalt and black pepperbuttered greens, to serve 600g/1lb 5oz beef shin, cubed 2–3 tbsp plain flour 2 tbsp beef fat 1 whole beef kidney, membrane removed and cubed 8 chestnut mushrooms, quartered 2 onions, chopped 1 bay leaf 1 tbsp chopped fresh thyme leaves 200ml/7fl oz Worcestershire sauce 2 tbsp tomato purée 250ml/9fl oz red wine 800ml/1½ pints hot beef stock butter, for greasing salt and black pepper buttered greens, to serve Method To make the pastry, add the flour, suet and egg yolk along with some black pepper to a food processor and blend. Add a small amount of milk to bring it together. Remove from the machine and wrap and place in the fridge for at least an hour. To make the filling, season the beef with salt and pepper and coat in the flour. Place a pan over a high heat and add the beef fat, then add the beef and sauté until well coloured all over. This will take 8–10 minutes. Remove the beef from the pan.Throw in the kidneys and repeat, this will take 4–5 minutes. Then remove from the pan.Repeat with the mushrooms and colour, this will take 2–3 minutes. Now add the onions, bay and thyme, fry for 10 minutes or so until soft then add the Worcestershire sauce and cook until reduced. Add the tomato purée and the red wine. Reduce by half before adding the stock, mushrooms and the beef back into the pan and simmer for 1 hour 30 minutes. After this time, add the kidney back to the pan. Grease and line the pudding basin. Divide the pastry into two thirds and one third. Roll out each piece, on a floured surface it 2cm/1in thick and use the larger piece to line the 2-litre pudding basin, leave the smaller one for the lid. Add the filling into the lined pudding basin and brush the edges of the pastry with water, top with a lid and pinch together, trim off any excess. Lay a piece of kitchen foil big enough to cover the basin down on a work surface. Cut a piece of baking paper the same size to make a cartouche and butter one side. Now lay this cartouche, butter side up (facing you) onto the foil and make a pleat with both pieces together in the centre, about 2.5cm/1in, to allow for expansion. With both pieces together, lay the butter side on top of the pie and scrunch down the cartouche and foil around the edges of the dish, then tie tightly around the edges with a piece of string. Steam in a large pan with a tight-fitting lid for around 2 hours 30 mins.Serve the pudding alongside buttered greens. To make the pastry, add the flour, suet and egg yolk along with some black pepper to a food processor and blend. Add a small amount of milk to bring it together. Remove from the machine and wrap and place in the fridge for at least an hour. To make the pastry, add the flour, suet and egg yolk along with some black pepper to a food processor and blend. Add a small amount of milk to bring it together. Remove from the machine and wrap and place in the fridge for at least an hour. To make the filling, season the beef with salt and pepper and coat in the flour. Place a pan over a high heat and add the beef fat, then add the beef and sauté until well coloured all over. This will take 8–10 minutes. Remove the beef from the pan. To make the filling, season the beef with salt and pepper and coat in the flour. Place a pan over a high heat and add the beef fat, then add the beef and sauté until well coloured all over. This will take 8–10 minutes. Remove the beef from the pan. Throw in the kidneys and repeat, this will take 4–5 minutes. Then remove from the pan. Throw in the kidneys and repeat, this will take 4–5 minutes. Then remove from the pan. Repeat with the mushrooms and colour, this will take 2–3 minutes. Repeat with the mushrooms and colour, this will take 2–3 minutes. Now add the onions, bay and thyme, fry for 10 minutes or so until soft then add the Worcestershire sauce and cook until reduced. Add the tomato purée and the red wine. Reduce by half before adding the stock, mushrooms and the beef back into the pan and simmer for 1 hour 30 minutes. Now add the onions, bay and thyme, fry for 10 minutes or so until soft then add the Worcestershire sauce and cook until reduced. Add the tomato purée and the red wine. Reduce by half before adding the stock, mushrooms and the beef back into the pan and simmer for 1 hour 30 minutes. After this time, add the kidney back to the pan. After this time, add the kidney back to the pan. Grease and line the pudding basin. Divide the pastry into two thirds and one third. Roll out each piece, on a floured surface it 2cm/1in thick and use the larger piece to line the 2-litre pudding basin, leave the smaller one for the lid. Grease and line the pudding basin. Divide the pastry into two thirds and one third. Roll out each piece, on a floured surface it 2cm/1in thick and use the larger piece to line the 2-litre pudding basin, leave the smaller one for the lid. Add the filling into the lined pudding basin and brush the edges of the pastry with water, top with a lid and pinch together, trim off any excess. Add the filling into the lined pudding basin and brush the edges of the pastry with water, top with a lid and pinch together, trim off any excess. Lay a piece of kitchen foil big enough to cover the basin down on a work surface. Cut a piece of baking paper the same size to make a cartouche and butter one side. Now lay this cartouche, butter side up (facing you) onto the foil and make a pleat with both pieces together in the centre, about 2.5cm/1in, to allow for expansion. With both pieces together, lay the butter side on top of the pie and scrunch down the cartouche and foil around the edges of the dish, then tie tightly around the edges with a piece of string. Steam in a large pan with a tight-fitting lid for around 2 hours 30 mins. Lay a piece of kitchen foil big enough to cover the basin down on a work surface. Cut a piece of baking paper the same size to make a cartouche and butter one side. Now lay this cartouche, butter side up (facing you) onto the foil and make a pleat with both pieces together in the centre, about 2.5cm/1in, to allow for expansion. With both pieces together, lay the butter side on top of the pie and scrunch down the cartouche and foil around the edges of the dish, then tie tightly around the edges with a piece of string. Steam in a large pan with a tight-fitting lid for around 2 hours 30 mins. Serve the pudding alongside buttered greens. Serve the pudding alongside buttered greens. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steak_mushroom_kidney_14251",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steak, mushroom and kidney pudding recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings It’s a winter classic – curl up with Matt Tebbutt’s comforting suet pudding, best served with a side of buttered greens. Equipment and preparation: You will need a 2 litre/3½ pint pudding basin 350g/12oz self-raising flour, plus extra for dusting175g/6oz beef suet 1 free-range egg yolk splash milk, to bindblack pepper 350g/12oz self-raising flour, plus extra for dusting 175g/6oz beef suet 1 free-range egg yolk splash milk, to bind black pepper 600g/1lb 5oz beef shin, cubed 2–3 tbsp plain flour 2 tbsp beef fat 1 whole beef kidney, membrane removed and cubed 8 chestnut mushrooms, quartered2 onions, chopped1 bay leaf 1 tbsp chopped fresh thyme leaves200ml/7fl oz Worcestershire sauce 2 tbsp tomato purée 250ml/9fl oz red wine 800ml/1½ pints hot beef stockbutter, for greasingsalt and black pepperbuttered greens, to serve 600g/1lb 5oz beef shin, cubed 2–3 tbsp plain flour 2 tbsp beef fat 1 whole beef kidney, membrane removed and cubed 8 chestnut mushrooms, quartered 2 onions, chopped 1 bay leaf 1 tbsp chopped fresh thyme leaves 200ml/7fl oz Worcestershire sauce 2 tbsp tomato purée 250ml/9fl oz red wine 800ml/1½ pints hot beef stock butter, for greasing salt and black pepper buttered greens, to serve Method To make the pastry, add the flour, suet and egg yolk along with some black pepper to a food processor and blend. Add a small amount of milk to bring it together. Remove from the machine and wrap and place in the fridge for at least an hour. To make the filling, season the beef with salt and pepper and coat in the flour. Place a pan over a high heat and add the beef fat, then add the beef and sauté until well coloured all over. This will take 8–10 minutes. Remove the beef from the pan.Throw in the kidneys and repeat, this will take 4–5 minutes. Then remove from the pan.Repeat with the mushrooms and colour, this will take 2–3 minutes. Now add the onions, bay and thyme, fry for 10 minutes or so until soft then add the Worcestershire sauce and cook until reduced. Add the tomato purée and the red wine. Reduce by half before adding the stock, mushrooms and the beef back into the pan and simmer for 1 hour 30 minutes. After this time, add the kidney back to the pan. Grease and line the pudding basin. Divide the pastry into two thirds and one third. Roll out each piece, on a floured surface it 2cm/1in thick and use the larger piece to line the 2-litre pudding basin, leave the smaller one for the lid. Add the filling into the lined pudding basin and brush the edges of the pastry with water, top with a lid and pinch together, trim off any excess. Lay a piece of kitchen foil big enough to cover the basin down on a work surface. Cut a piece of baking paper the same size to make a cartouche and butter one side. Now lay this cartouche, butter side up (facing you) onto the foil and make a pleat with both pieces together in the centre, about 2.5cm/1in, to allow for expansion. With both pieces together, lay the butter side on top of the pie and scrunch down the cartouche and foil around the edges of the dish, then tie tightly around the edges with a piece of string. Steam in a large pan with a tight-fitting lid for around 2 hours 30 mins.Serve the pudding alongside buttered greens. To make the pastry, add the flour, suet and egg yolk along with some black pepper to a food processor and blend. Add a small amount of milk to bring it together. Remove from the machine and wrap and place in the fridge for at least an hour. To make the pastry, add the flour, suet and egg yolk along with some black pepper to a food processor and blend. Add a small amount of milk to bring it together. Remove from the machine and wrap and place in the fridge for at least an hour. To make the filling, season the beef with salt and pepper and coat in the flour. Place a pan over a high heat and add the beef fat, then add the beef and sauté until well coloured all over. This will take 8–10 minutes. Remove the beef from the pan. To make the filling, season the beef with salt and pepper and coat in the flour. Place a pan over a high heat and add the beef fat, then add the beef and sauté until well coloured all over. This will take 8–10 minutes. Remove the beef from the pan. Throw in the kidneys and repeat, this will take 4–5 minutes. Then remove from the pan. Throw in the kidneys and repeat, this will take 4–5 minutes. Then remove from the pan. Repeat with the mushrooms and colour, this will take 2–3 minutes. Repeat with the mushrooms and colour, this will take 2–3 minutes. Now add the onions, bay and thyme, fry for 10 minutes or so until soft then add the Worcestershire sauce and cook until reduced. Add the tomato purée and the red wine. Reduce by half before adding the stock, mushrooms and the beef back into the pan and simmer for 1 hour 30 minutes. Now add the onions, bay and thyme, fry for 10 minutes or so until soft then add the Worcestershire sauce and cook until reduced. Add the tomato purée and the red wine. Reduce by half before adding the stock, mushrooms and the beef back into the pan and simmer for 1 hour 30 minutes. After this time, add the kidney back to the pan. After this time, add the kidney back to the pan. Grease and line the pudding basin. Divide the pastry into two thirds and one third. Roll out each piece, on a floured surface it 2cm/1in thick and use the larger piece to line the 2-litre pudding basin, leave the smaller one for the lid. Grease and line the pudding basin. Divide the pastry into two thirds and one third. Roll out each piece, on a floured surface it 2cm/1in thick and use the larger piece to line the 2-litre pudding basin, leave the smaller one for the lid. Add the filling into the lined pudding basin and brush the edges of the pastry with water, top with a lid and pinch together, trim off any excess. Add the filling into the lined pudding basin and brush the edges of the pastry with water, top with a lid and pinch together, trim off any excess. Lay a piece of kitchen foil big enough to cover the basin down on a work surface. Cut a piece of baking paper the same size to make a cartouche and butter one side. Now lay this cartouche, butter side up (facing you) onto the foil and make a pleat with both pieces together in the centre, about 2.5cm/1in, to allow for expansion. With both pieces together, lay the butter side on top of the pie and scrunch down the cartouche and foil around the edges of the dish, then tie tightly around the edges with a piece of string. Steam in a large pan with a tight-fitting lid for around 2 hours 30 mins. Lay a piece of kitchen foil big enough to cover the basin down on a work surface. Cut a piece of baking paper the same size to make a cartouche and butter one side. Now lay this cartouche, butter side up (facing you) onto the foil and make a pleat with both pieces together in the centre, about 2.5cm/1in, to allow for expansion. With both pieces together, lay the butter side on top of the pie and scrunch down the cartouche and foil around the edges of the dish, then tie tightly around the edges with a piece of string. Steam in a large pan with a tight-fitting lid for around 2 hours 30 mins. Serve the pudding alongside buttered greens. Serve the pudding alongside buttered greens."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1feb3bdbfd0cc00422"
} | 91a69a634cb78b409f271e824287588c0043f73996441017d63297104e9934c8 | Irish stout short ribs with cheesy polenta recipe
An average of 2.0 out of 5 stars from 3 ratings This comforting slow-cooked short rib beef stew is served with creamy, cheesy polenta for a wonderful contrast of flavours and textures. 1–2 tbsp rapeseed oil4 large beef ribs (short ribs)2 onions, thinly sliced 4 garlic cloves, thinly sliced 2 thyme sprigs3 tbsp plain flour 500ml/18fl oz Irish stout 2 tbsp treacle 1 litre/1¾ pints good quality beef stock 2 bay leaves sea salt and freshly ground black pepper 1–2 tbsp rapeseed oil 4 large beef ribs (short ribs) 2 onions, thinly sliced 4 garlic cloves, thinly sliced 2 thyme sprigs 3 tbsp plain flour 500ml/18fl oz Irish stout 2 tbsp treacle 1 litre/1¾ pints good quality beef stock 2 bay leaves sea salt and freshly ground black pepper 500ml/18fl oz milk 250ml/9fl oz chicken stock2 thyme sprigs, leaves picked250g/9oz fine polenta 50g/1¾oz butter 75g/2¾oz Irish farmhouse ewe’s milk cheese, finely gratedsmall handful fresh flatleaf parsley, finely chopped, to garnishsea salt and freshly ground black pepper 500ml/18fl oz milk 250ml/9fl oz chicken stock 2 thyme sprigs, leaves picked 250g/9oz fine polenta 50g/1¾oz butter 75g/2¾oz Irish farmhouse ewe’s milk cheese, finely grated small handful fresh flatleaf parsley, finely chopped, to garnish sea salt and freshly ground black pepper Method To make the ribs, heat a large, heavy-based casserole. Season the beef, add the ribs to the casserole and brown in batches for about 6–8 minutes. Transfer to a plate. Add the onion, garlic and thyme to the oil left in the casserole. Fry for 3–4 minutes until softened a little. Add the flour and cook, stirring, for another minute or so. Pour in the stout and simmer for 5–6 minutes until reduced by half, scraping the bottom of the casserole with a wooden spoon to remove any brown bits.Return the beef to the pan and add the treacle, stock and bay leaves. Cook for 1½–2 hours until tender and the meat is almost falling off the bone. Discard the thyme and bay leaves.When the short ribs are almost cooked, make the polenta. Place the milk, stock and thyme leaves in a saucepan and bring just to a boil. Pour in the polenta slowly, stirring to prevent clumping. Reduce the heat slightly and cook for 10–15 minutes until the polenta has absorbed all of the liquid. Stir through the butter and two-thirds of the cheese.Serve the polenta in bowls. Top with the short ribs, spoon over the sauce and then sprinkle with the remaining cheese and parsley. To make the ribs, heat a large, heavy-based casserole. Season the beef, add the ribs to the casserole and brown in batches for about 6–8 minutes. Transfer to a plate. To make the ribs, heat a large, heavy-based casserole. Season the beef, add the ribs to the casserole and brown in batches for about 6–8 minutes. Transfer to a plate. Add the onion, garlic and thyme to the oil left in the casserole. Fry for 3–4 minutes until softened a little. Add the flour and cook, stirring, for another minute or so. Pour in the stout and simmer for 5–6 minutes until reduced by half, scraping the bottom of the casserole with a wooden spoon to remove any brown bits. Add the onion, garlic and thyme to the oil left in the casserole. Fry for 3–4 minutes until softened a little. Add the flour and cook, stirring, for another minute or so. Pour in the stout and simmer for 5–6 minutes until reduced by half, scraping the bottom of the casserole with a wooden spoon to remove any brown bits. Return the beef to the pan and add the treacle, stock and bay leaves. Cook for 1½–2 hours until tender and the meat is almost falling off the bone. Discard the thyme and bay leaves. Return the beef to the pan and add the treacle, stock and bay leaves. Cook for 1½–2 hours until tender and the meat is almost falling off the bone. Discard the thyme and bay leaves. When the short ribs are almost cooked, make the polenta. Place the milk, stock and thyme leaves in a saucepan and bring just to a boil. Pour in the polenta slowly, stirring to prevent clumping. When the short ribs are almost cooked, make the polenta. Place the milk, stock and thyme leaves in a saucepan and bring just to a boil. Pour in the polenta slowly, stirring to prevent clumping. Reduce the heat slightly and cook for 10–15 minutes until the polenta has absorbed all of the liquid. Stir through the butter and two-thirds of the cheese. Reduce the heat slightly and cook for 10–15 minutes until the polenta has absorbed all of the liquid. Stir through the butter and two-thirds of the cheese. Serve the polenta in bowls. Top with the short ribs, spoon over the sauce and then sprinkle with the remaining cheese and parsley. Serve the polenta in bowls. Top with the short ribs, spoon over the sauce and then sprinkle with the remaining cheese and parsley. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/irish_stout_braised_86797",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Irish stout short ribs with cheesy polenta recipe",
"content": "An average of 2.0 out of 5 stars from 3 ratings This comforting slow-cooked short rib beef stew is served with creamy, cheesy polenta for a wonderful contrast of flavours and textures. 1–2 tbsp rapeseed oil4 large beef ribs (short ribs)2 onions, thinly sliced 4 garlic cloves, thinly sliced 2 thyme sprigs3 tbsp plain flour 500ml/18fl oz Irish stout 2 tbsp treacle 1 litre/1¾ pints good quality beef stock 2 bay leaves sea salt and freshly ground black pepper 1–2 tbsp rapeseed oil 4 large beef ribs (short ribs) 2 onions, thinly sliced 4 garlic cloves, thinly sliced 2 thyme sprigs 3 tbsp plain flour 500ml/18fl oz Irish stout 2 tbsp treacle 1 litre/1¾ pints good quality beef stock 2 bay leaves sea salt and freshly ground black pepper 500ml/18fl oz milk 250ml/9fl oz chicken stock2 thyme sprigs, leaves picked250g/9oz fine polenta 50g/1¾oz butter 75g/2¾oz Irish farmhouse ewe’s milk cheese, finely gratedsmall handful fresh flatleaf parsley, finely chopped, to garnishsea salt and freshly ground black pepper 500ml/18fl oz milk 250ml/9fl oz chicken stock 2 thyme sprigs, leaves picked 250g/9oz fine polenta 50g/1¾oz butter 75g/2¾oz Irish farmhouse ewe’s milk cheese, finely grated small handful fresh flatleaf parsley, finely chopped, to garnish sea salt and freshly ground black pepper Method To make the ribs, heat a large, heavy-based casserole. Season the beef, add the ribs to the casserole and brown in batches for about 6–8 minutes. Transfer to a plate. Add the onion, garlic and thyme to the oil left in the casserole. Fry for 3–4 minutes until softened a little. Add the flour and cook, stirring, for another minute or so. Pour in the stout and simmer for 5–6 minutes until reduced by half, scraping the bottom of the casserole with a wooden spoon to remove any brown bits.Return the beef to the pan and add the treacle, stock and bay leaves. Cook for 1½–2 hours until tender and the meat is almost falling off the bone. Discard the thyme and bay leaves.When the short ribs are almost cooked, make the polenta. Place the milk, stock and thyme leaves in a saucepan and bring just to a boil. Pour in the polenta slowly, stirring to prevent clumping. Reduce the heat slightly and cook for 10–15 minutes until the polenta has absorbed all of the liquid. Stir through the butter and two-thirds of the cheese.Serve the polenta in bowls. Top with the short ribs, spoon over the sauce and then sprinkle with the remaining cheese and parsley. To make the ribs, heat a large, heavy-based casserole. Season the beef, add the ribs to the casserole and brown in batches for about 6–8 minutes. Transfer to a plate. To make the ribs, heat a large, heavy-based casserole. Season the beef, add the ribs to the casserole and brown in batches for about 6–8 minutes. Transfer to a plate. Add the onion, garlic and thyme to the oil left in the casserole. Fry for 3–4 minutes until softened a little. Add the flour and cook, stirring, for another minute or so. Pour in the stout and simmer for 5–6 minutes until reduced by half, scraping the bottom of the casserole with a wooden spoon to remove any brown bits. Add the onion, garlic and thyme to the oil left in the casserole. Fry for 3–4 minutes until softened a little. Add the flour and cook, stirring, for another minute or so. Pour in the stout and simmer for 5–6 minutes until reduced by half, scraping the bottom of the casserole with a wooden spoon to remove any brown bits. Return the beef to the pan and add the treacle, stock and bay leaves. Cook for 1½–2 hours until tender and the meat is almost falling off the bone. Discard the thyme and bay leaves. Return the beef to the pan and add the treacle, stock and bay leaves. Cook for 1½–2 hours until tender and the meat is almost falling off the bone. Discard the thyme and bay leaves. When the short ribs are almost cooked, make the polenta. Place the milk, stock and thyme leaves in a saucepan and bring just to a boil. Pour in the polenta slowly, stirring to prevent clumping. When the short ribs are almost cooked, make the polenta. Place the milk, stock and thyme leaves in a saucepan and bring just to a boil. Pour in the polenta slowly, stirring to prevent clumping. Reduce the heat slightly and cook for 10–15 minutes until the polenta has absorbed all of the liquid. Stir through the butter and two-thirds of the cheese. Reduce the heat slightly and cook for 10–15 minutes until the polenta has absorbed all of the liquid. Stir through the butter and two-thirds of the cheese. Serve the polenta in bowls. Top with the short ribs, spoon over the sauce and then sprinkle with the remaining cheese and parsley. Serve the polenta in bowls. Top with the short ribs, spoon over the sauce and then sprinkle with the remaining cheese and parsley."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1feb3bdbfd0cc00423"
} | 8cb8d1a3284bfff2976944251c8ca89a68e7a95569eb337e4da8c3f2d9fd60b3 | Banana milkshake recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_milkshake_73300_16x9.jpg A deliciously indulgent banana milkshake, topped with a swirl of vanilla-flavoured whipped cream and grated chocolate. For a healthier version, try using 3 frozen bananas and omit the ice cream when making the milkshake, and skip the topping. For this recipe you will need a blender and, for the whipped cream topping, a piping bag fitted with a large star nozzle. 2 large ripe bananas75g/2⅔oz vanilla ice cream ½ tsp ground cinnamon, plus extra to serve300ml/10fl oz milk 2 large ripe bananas 75g/2⅔oz vanilla ice cream ½ tsp ground cinnamon, plus extra to serve 300ml/10fl oz milk 75ml/2½fl oz double cream1 tsp vanilla bean paste2 tsp maple syrup1 square dark chocolate, finely grated 75ml/2½fl oz double cream 1 tsp vanilla bean paste 2 tsp maple syrup 1 square dark chocolate, finely grated Method Peel and slice the bananas, then place in a freezer box or bag and freeze for 1 hour until nearly frozen.Meanwhile, prepare the topping. Whisk the cream together with the vanilla paste and maple syrup until it holds firm peaks. Scoop into a piping bag fitted with a large star nozzle and chill until ready to use.To make the milkshake, tip the frozen banana slices into a blender, then add the ice cream, cinnamon and milk and blend on high speed until smooth. Alternatively, you can combine the ingredients using a hand-held stick blender in a bowl.Divide the milkshake between two tall glasses and pipe a swirl of the whipped cream topping onto each one. Scatter with cinnamon and grated dark chocolate, if liked, and serve. Peel and slice the bananas, then place in a freezer box or bag and freeze for 1 hour until nearly frozen. Peel and slice the bananas, then place in a freezer box or bag and freeze for 1 hour until nearly frozen. Meanwhile, prepare the topping. Whisk the cream together with the vanilla paste and maple syrup until it holds firm peaks. Scoop into a piping bag fitted with a large star nozzle and chill until ready to use. Meanwhile, prepare the topping. Whisk the cream together with the vanilla paste and maple syrup until it holds firm peaks. Scoop into a piping bag fitted with a large star nozzle and chill until ready to use. To make the milkshake, tip the frozen banana slices into a blender, then add the ice cream, cinnamon and milk and blend on high speed until smooth. Alternatively, you can combine the ingredients using a hand-held stick blender in a bowl. To make the milkshake, tip the frozen banana slices into a blender, then add the ice cream, cinnamon and milk and blend on high speed until smooth. Alternatively, you can combine the ingredients using a hand-held stick blender in a bowl. Divide the milkshake between two tall glasses and pipe a swirl of the whipped cream topping onto each one. Scatter with cinnamon and grated dark chocolate, if liked, and serve. Divide the milkshake between two tall glasses and pipe a swirl of the whipped cream topping onto each one. Scatter with cinnamon and grated dark chocolate, if liked, and serve. Recipe tips For a vegan version, this can be made with dairy-free milk and ice cream. For a less indulgent milkshake, use 3 frozen bananas and omit the ice cream when making the drink, and skip the whipped cream topping. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/banana_milkshake_73300",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Banana milkshake 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/banana_milkshake_73300_16x9.jpg A deliciously indulgent banana milkshake, topped with a swirl of vanilla-flavoured whipped cream and grated chocolate. For a healthier version, try using 3 frozen bananas and omit the ice cream when making the milkshake, and skip the topping. For this recipe you will need a blender and, for the whipped cream topping, a piping bag fitted with a large star nozzle. 2 large ripe bananas75g/2⅔oz vanilla ice cream ½ tsp ground cinnamon, plus extra to serve300ml/10fl oz milk 2 large ripe bananas 75g/2⅔oz vanilla ice cream ½ tsp ground cinnamon, plus extra to serve 300ml/10fl oz milk 75ml/2½fl oz double cream1 tsp vanilla bean paste2 tsp maple syrup1 square dark chocolate, finely grated 75ml/2½fl oz double cream 1 tsp vanilla bean paste 2 tsp maple syrup 1 square dark chocolate, finely grated Method Peel and slice the bananas, then place in a freezer box or bag and freeze for 1 hour until nearly frozen.Meanwhile, prepare the topping. Whisk the cream together with the vanilla paste and maple syrup until it holds firm peaks. Scoop into a piping bag fitted with a large star nozzle and chill until ready to use.To make the milkshake, tip the frozen banana slices into a blender, then add the ice cream, cinnamon and milk and blend on high speed until smooth. Alternatively, you can combine the ingredients using a hand-held stick blender in a bowl.Divide the milkshake between two tall glasses and pipe a swirl of the whipped cream topping onto each one. Scatter with cinnamon and grated dark chocolate, if liked, and serve. Peel and slice the bananas, then place in a freezer box or bag and freeze for 1 hour until nearly frozen. Peel and slice the bananas, then place in a freezer box or bag and freeze for 1 hour until nearly frozen. Meanwhile, prepare the topping. Whisk the cream together with the vanilla paste and maple syrup until it holds firm peaks. Scoop into a piping bag fitted with a large star nozzle and chill until ready to use. Meanwhile, prepare the topping. Whisk the cream together with the vanilla paste and maple syrup until it holds firm peaks. Scoop into a piping bag fitted with a large star nozzle and chill until ready to use. To make the milkshake, tip the frozen banana slices into a blender, then add the ice cream, cinnamon and milk and blend on high speed until smooth. Alternatively, you can combine the ingredients using a hand-held stick blender in a bowl. To make the milkshake, tip the frozen banana slices into a blender, then add the ice cream, cinnamon and milk and blend on high speed until smooth. Alternatively, you can combine the ingredients using a hand-held stick blender in a bowl. Divide the milkshake between two tall glasses and pipe a swirl of the whipped cream topping onto each one. Scatter with cinnamon and grated dark chocolate, if liked, and serve. Divide the milkshake between two tall glasses and pipe a swirl of the whipped cream topping onto each one. Scatter with cinnamon and grated dark chocolate, if liked, and serve. Recipe tips For a vegan version, this can be made with dairy-free milk and ice cream. For a less indulgent milkshake, use 3 frozen bananas and omit the ice cream when making the drink, and skip the whipped cream topping."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1feb3bdbfd0cc00424"
} | 2052b26f13d254b7b774d20834f73779334478dcc01a436e97b813f55898e871 | Steak and sweetcorn salad with smoked butter recipe
Steak and charred sweetcorn salad with smoked paprika and coriander butter An average of 0.0 out of 5 stars from 0 ratings Sunny days call for a steak and salad dish. Try making your own flavoured butter for a little added luxury. 150g/5½oz unsalted butter, room temperature½ tsp smoked paprika2 tbsp chopped fresh coriandersalt and freshly ground black pepper 150g/5½oz unsalted butter, room temperature ½ tsp smoked paprika 2 tbsp chopped fresh coriander salt and freshly ground black pepper 2 corn on the cobs, kernels removed 3 spring onions, chopped1 Ancho chilli, rehydrated and chopped50ml/2fl oz sherry vinegar2 tbsp olive oil50g/1¾oz baby spinach 2 corn on the cobs, kernels removed 3 spring onions, chopped 1 Ancho chilli, rehydrated and chopped 50ml/2fl oz sherry vinegar 2 tbsp olive oil 50g/1¾oz baby spinach 2 tbsp olive oil2 fillet steaks (250g/90oz each) 2 tbsp olive oil 2 fillet steaks (250g/90oz each) Method To make the smoked paprika and coriander butter, mix the butter, paprika and fresh coriander in a bowl until well combined. Season with salt and pepper and set aside. To make the charred sweetcorn salad, heat a dry sauté pan over a high heat and add the sweetcorn. Cook until charred then add the spring onions and chilli, and deglaze with the vinegar. Add the olive oil and spinach. Cook until wilted, then remove from the heat and set aside. To make the steak, heat a frying pan over a high heat and add the oil. Once hot, cook the steak on each side for 2–3 minutes. Turn off the heat and allow the steak to rest in the pan. Add a knob of the flavoured butter to melt over the steak. To serve, slice the steak and tip the sweetcorn mix over the top. Finish with more of the flavoured butter. To make the smoked paprika and coriander butter, mix the butter, paprika and fresh coriander in a bowl until well combined. Season with salt and pepper and set aside. To make the smoked paprika and coriander butter, mix the butter, paprika and fresh coriander in a bowl until well combined. Season with salt and pepper and set aside. To make the charred sweetcorn salad, heat a dry sauté pan over a high heat and add the sweetcorn. Cook until charred then add the spring onions and chilli, and deglaze with the vinegar. Add the olive oil and spinach. Cook until wilted, then remove from the heat and set aside. To make the charred sweetcorn salad, heat a dry sauté pan over a high heat and add the sweetcorn. Cook until charred then add the spring onions and chilli, and deglaze with the vinegar. Add the olive oil and spinach. Cook until wilted, then remove from the heat and set aside. To make the steak, heat a frying pan over a high heat and add the oil. Once hot, cook the steak on each side for 2–3 minutes. Turn off the heat and allow the steak to rest in the pan. Add a knob of the flavoured butter to melt over the steak. To make the steak, heat a frying pan over a high heat and add the oil. Once hot, cook the steak on each side for 2–3 minutes. Turn off the heat and allow the steak to rest in the pan. Add a knob of the flavoured butter to melt over the steak. To serve, slice the steak and tip the sweetcorn mix over the top. Finish with more of the flavoured butter. To serve, slice the steak and tip the sweetcorn mix over the top. Finish with more of the flavoured butter. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steak_and_charred_90135",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steak and sweetcorn salad with smoked butter recipe",
"content": "Steak and charred sweetcorn salad with smoked paprika and coriander butter An average of 0.0 out of 5 stars from 0 ratings Sunny days call for a steak and salad dish. Try making your own flavoured butter for a little added luxury. 150g/5½oz unsalted butter, room temperature½ tsp smoked paprika2 tbsp chopped fresh coriandersalt and freshly ground black pepper 150g/5½oz unsalted butter, room temperature ½ tsp smoked paprika 2 tbsp chopped fresh coriander salt and freshly ground black pepper 2 corn on the cobs, kernels removed 3 spring onions, chopped1 Ancho chilli, rehydrated and chopped50ml/2fl oz sherry vinegar2 tbsp olive oil50g/1¾oz baby spinach 2 corn on the cobs, kernels removed 3 spring onions, chopped 1 Ancho chilli, rehydrated and chopped 50ml/2fl oz sherry vinegar 2 tbsp olive oil 50g/1¾oz baby spinach 2 tbsp olive oil2 fillet steaks (250g/90oz each) 2 tbsp olive oil 2 fillet steaks (250g/90oz each) Method To make the smoked paprika and coriander butter, mix the butter, paprika and fresh coriander in a bowl until well combined. Season with salt and pepper and set aside. To make the charred sweetcorn salad, heat a dry sauté pan over a high heat and add the sweetcorn. Cook until charred then add the spring onions and chilli, and deglaze with the vinegar. Add the olive oil and spinach. Cook until wilted, then remove from the heat and set aside. To make the steak, heat a frying pan over a high heat and add the oil. Once hot, cook the steak on each side for 2–3 minutes. Turn off the heat and allow the steak to rest in the pan. Add a knob of the flavoured butter to melt over the steak. To serve, slice the steak and tip the sweetcorn mix over the top. Finish with more of the flavoured butter. To make the smoked paprika and coriander butter, mix the butter, paprika and fresh coriander in a bowl until well combined. Season with salt and pepper and set aside. To make the smoked paprika and coriander butter, mix the butter, paprika and fresh coriander in a bowl until well combined. Season with salt and pepper and set aside. To make the charred sweetcorn salad, heat a dry sauté pan over a high heat and add the sweetcorn. Cook until charred then add the spring onions and chilli, and deglaze with the vinegar. Add the olive oil and spinach. Cook until wilted, then remove from the heat and set aside. To make the charred sweetcorn salad, heat a dry sauté pan over a high heat and add the sweetcorn. Cook until charred then add the spring onions and chilli, and deglaze with the vinegar. Add the olive oil and spinach. Cook until wilted, then remove from the heat and set aside. To make the steak, heat a frying pan over a high heat and add the oil. Once hot, cook the steak on each side for 2–3 minutes. Turn off the heat and allow the steak to rest in the pan. Add a knob of the flavoured butter to melt over the steak. To make the steak, heat a frying pan over a high heat and add the oil. Once hot, cook the steak on each side for 2–3 minutes. Turn off the heat and allow the steak to rest in the pan. Add a knob of the flavoured butter to melt over the steak. To serve, slice the steak and tip the sweetcorn mix over the top. Finish with more of the flavoured butter. To serve, slice the steak and tip the sweetcorn mix over the top. Finish with more of the flavoured butter."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf1feb3bdbfd0cc00425"
} | d9a4e3400e02b5d2723aa87eebbce6638f655af86c9dab542b487dad2ec98a56 | Butterflied leg of lamb with anchovy mayonnaise recipe
An average of 5.0 out of 5 stars from 2 ratings Matt Tebbutt makes a deliciously easy anchovy mayonnaise to complement a zesty and herby butterflied lamb leg. 2 tbsp smoked paprika 4 tbsp olive oil 1 boned leg of lamb, butterflied (you can ask a butcher to do this for you or follow the video at the bottom of the recipe)3 tbsp mixed herbs (dried or fresh)1 lemon, zest only6 garlic cloves, 3 grated, 3 peeled but left wholesalt and freshly ground black pepper 2 tbsp smoked paprika 4 tbsp olive oil 1 boned leg of lamb, butterflied (you can ask a butcher to do this for you or follow the video at the bottom of the recipe) 3 tbsp mixed herbs (dried or fresh) 1 lemon, zest only 6 garlic cloves, 3 grated, 3 peeled but left whole salt and freshly ground black pepper 250g/9oz mayonnaise2–4 anchovies, roughly chopped1 lemon, juice onlysalt and freshly ground black pepper 250g/9oz mayonnaise 2–4 anchovies, roughly chopped 1 lemon, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Mix the smoked paprika with 2 tablespoons of oil and rub into the skin of the leg. Combine the remaining 2 tablespoons of oil with the mixed herbs, lemon zest and grated garlic. Rub on the other side of the leg. Season well with salt and pepper on both sides.Place the lamb in a roasting tray with the whole garlic cloves and bake for 40 minutes for medium, or 30 minutes for rare. You can also cook this on a barbecue to char the outside nicely before finishing in the oven. Rest for at least 15 minutes.To make the anchovy mayonnaise, take the whole roasted garlic from the roasting tray and crush into a paste. Stir into the remaining ingredients and season with salt and pepper, to taste. Slice the lamb and serve with the anchovy mayonnaise. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the smoked paprika with 2 tablespoons of oil and rub into the skin of the leg. Combine the remaining 2 tablespoons of oil with the mixed herbs, lemon zest and grated garlic. Rub on the other side of the leg. Season well with salt and pepper on both sides. Mix the smoked paprika with 2 tablespoons of oil and rub into the skin of the leg. Combine the remaining 2 tablespoons of oil with the mixed herbs, lemon zest and grated garlic. Rub on the other side of the leg. Season well with salt and pepper on both sides. Place the lamb in a roasting tray with the whole garlic cloves and bake for 40 minutes for medium, or 30 minutes for rare. You can also cook this on a barbecue to char the outside nicely before finishing in the oven. Rest for at least 15 minutes. Place the lamb in a roasting tray with the whole garlic cloves and bake for 40 minutes for medium, or 30 minutes for rare. You can also cook this on a barbecue to char the outside nicely before finishing in the oven. Rest for at least 15 minutes. To make the anchovy mayonnaise, take the whole roasted garlic from the roasting tray and crush into a paste. Stir into the remaining ingredients and season with salt and pepper, to taste. To make the anchovy mayonnaise, take the whole roasted garlic from the roasting tray and crush into a paste. Stir into the remaining ingredients and season with salt and pepper, to taste. Slice the lamb and serve with the anchovy mayonnaise. Slice the lamb and serve with the anchovy mayonnaise. Recipe tips You could use this mayonnaise with any meat. Just make sure you cook any meat, such as chicken, turkey or fish, thoroughly before serving. You can eat some cuts of lamb or beef rare, if sealed on the outside. if you have any mayonnaise left over, refridgerate for your next meal. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/butterflied_lamb_with_76522",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Butterflied leg of lamb with anchovy mayonnaise recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Matt Tebbutt makes a deliciously easy anchovy mayonnaise to complement a zesty and herby butterflied lamb leg. 2 tbsp smoked paprika 4 tbsp olive oil 1 boned leg of lamb, butterflied (you can ask a butcher to do this for you or follow the video at the bottom of the recipe)3 tbsp mixed herbs (dried or fresh)1 lemon, zest only6 garlic cloves, 3 grated, 3 peeled but left wholesalt and freshly ground black pepper 2 tbsp smoked paprika 4 tbsp olive oil 1 boned leg of lamb, butterflied (you can ask a butcher to do this for you or follow the video at the bottom of the recipe) 3 tbsp mixed herbs (dried or fresh) 1 lemon, zest only 6 garlic cloves, 3 grated, 3 peeled but left whole salt and freshly ground black pepper 250g/9oz mayonnaise2–4 anchovies, roughly chopped1 lemon, juice onlysalt and freshly ground black pepper 250g/9oz mayonnaise 2–4 anchovies, roughly chopped 1 lemon, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Mix the smoked paprika with 2 tablespoons of oil and rub into the skin of the leg. Combine the remaining 2 tablespoons of oil with the mixed herbs, lemon zest and grated garlic. Rub on the other side of the leg. Season well with salt and pepper on both sides.Place the lamb in a roasting tray with the whole garlic cloves and bake for 40 minutes for medium, or 30 minutes for rare. You can also cook this on a barbecue to char the outside nicely before finishing in the oven. Rest for at least 15 minutes.To make the anchovy mayonnaise, take the whole roasted garlic from the roasting tray and crush into a paste. Stir into the remaining ingredients and season with salt and pepper, to taste. Slice the lamb and serve with the anchovy mayonnaise. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the smoked paprika with 2 tablespoons of oil and rub into the skin of the leg. Combine the remaining 2 tablespoons of oil with the mixed herbs, lemon zest and grated garlic. Rub on the other side of the leg. Season well with salt and pepper on both sides. Mix the smoked paprika with 2 tablespoons of oil and rub into the skin of the leg. Combine the remaining 2 tablespoons of oil with the mixed herbs, lemon zest and grated garlic. Rub on the other side of the leg. Season well with salt and pepper on both sides. Place the lamb in a roasting tray with the whole garlic cloves and bake for 40 minutes for medium, or 30 minutes for rare. You can also cook this on a barbecue to char the outside nicely before finishing in the oven. Rest for at least 15 minutes. Place the lamb in a roasting tray with the whole garlic cloves and bake for 40 minutes for medium, or 30 minutes for rare. You can also cook this on a barbecue to char the outside nicely before finishing in the oven. Rest for at least 15 minutes. To make the anchovy mayonnaise, take the whole roasted garlic from the roasting tray and crush into a paste. Stir into the remaining ingredients and season with salt and pepper, to taste. To make the anchovy mayonnaise, take the whole roasted garlic from the roasting tray and crush into a paste. Stir into the remaining ingredients and season with salt and pepper, to taste. Slice the lamb and serve with the anchovy mayonnaise. Slice the lamb and serve with the anchovy mayonnaise. Recipe tips You could use this mayonnaise with any meat. Just make sure you cook any meat, such as chicken, turkey or fish, thoroughly before serving. You can eat some cuts of lamb or beef rare, if sealed on the outside. if you have any mayonnaise left over, refridgerate for your next meal."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf20eb3bdbfd0cc00426"
} | 859544bd0fce9559d61a165ce8cd779670711ed8fd4e098373ca6ec5b2edeb86 | Steak Diane with sauté potatoes recipe
To prepare the potatoes, peel and cut into roughly 2.5cm/1in chunks. Put the potatoes in a pan and cover with cold water. Bring to the boil, reduce the heat slightly and simmer for 5 minutes. Drain the potatoes in a colander and leave to stand for 2 minutes. Bash up the edges of the potatoes a little by shaking the colander from side to side. This will help make them extra crisp.Melt the butter with the oil in a large non-stick frying pan or sauté pan. Tip the potatoes into the pan and season with salt and plenty of freshly ground black pepper. Fry over a medium-low heat for 10 minutes, stirring occasionally. Open out the garlic bulb and remove the cloves. Scatter the unpeeled garlic cloves into the pan with the potatoes and cook for 15 minutes, turning regularly until the potatoes are golden-brown all over and the garlic has softened. Sprinkle over the thyme leaves and cook for 5 minutes more, stirring and turning the potatoes as before. Once the thyme has been added to the potatoes, the steaks can be cooked. For the steak, put the peppercorns in a pestle and mortar and pound until coarsely ground. Add the sea salt and mix lightly. Put the steaks on a board and season well on both sides with the pepper and salt mixture until lightly, but evenly, crusted. Melt the butter with the oil in a large non-stick frying pan and fry the steaks over a medium high heat for 2–2½ minutes on each side for rare steak.Cook for 1–2 minutes longer on each side if prefer your steaks medium-rare and up to three minutes longer for medium, depending on thickness. Remove the steaks from the pan and place on warmed plates to rest while the sauce is prepared. Add the finely sliced shallot to the frying pan and cook for 2–3 minutes, stirring until softened and lightly browned. Pour the brandy into the pan and sizzle for a few seconds. With great care, take a lit match and carefully light the brandy (CAUTION: Keep your face and hair away from the flames. Do not leave unattended). If you prefer not to light the flame, simply cook the brandy for about 15 seconds before adding the other ingredients.When the flames have disappeared, add the mustard and Worcestershire sauce to the pan, stirring constantly. Pour over the stock and bring to the boil. Cook for 1–2 minutes, or until the volume of liquid has reduced by nearly half, stirring regularly. Stir in the double cream and return the sauce to a simmer, stirring. Continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir through the tarragon, if using. Spoon the sauce over the warm steaks and serve with the sauté potatoes and a crisp mixed salad. Squeeze the garlic out of its skins when you eat it. To prepare the potatoes, peel and cut into roughly 2.5cm/1in chunks. Put the potatoes in a pan and cover with cold water. Bring to the boil, reduce the heat slightly and simmer for 5 minutes. To prepare the potatoes, peel and cut into roughly 2.5cm/1in chunks. Put the potatoes in a pan and cover with cold water. Bring to the boil, reduce the heat slightly and simmer for 5 minutes. Drain the potatoes in a colander and leave to stand for 2 minutes. Bash up the edges of the potatoes a little by shaking the colander from side to side. This will help make them extra crisp. Drain the potatoes in a colander and leave to stand for 2 minutes. Bash up the edges of the potatoes a little by shaking the colander from side to side. This will help make them extra crisp. Melt the butter with the oil in a large non-stick frying pan or sauté pan. Tip the potatoes into the pan and season with salt and plenty of freshly ground black pepper. Fry over a medium-low heat for 10 minutes, stirring occasionally. Melt the butter with the oil in a large non-stick frying pan or sauté pan. Tip the potatoes into the pan and season with salt and plenty of freshly ground black pepper. Fry over a medium-low heat for 10 minutes, stirring occasionally. Open out the garlic bulb and remove the cloves. Scatter the unpeeled garlic cloves into the pan with the potatoes and cook for 15 minutes, turning regularly until the potatoes are golden-brown all over and the garlic has softened. Sprinkle over the thyme leaves and cook for 5 minutes more, stirring and turning the potatoes as before. Once the thyme has been added to the potatoes, the steaks can be cooked. Open out the garlic bulb and remove the cloves. Scatter the unpeeled garlic cloves into the pan with the potatoes and cook for 15 minutes, turning regularly until the potatoes are golden-brown all over and the garlic has softened. Sprinkle over the thyme leaves and cook for 5 minutes more, stirring and turning the potatoes as before. Once the thyme has been added to the potatoes, the steaks can be cooked. For the steak, put the peppercorns in a pestle and mortar and pound until coarsely ground. Add the sea salt and mix lightly. Put the steaks on a board and season well on both sides with the pepper and salt mixture until lightly, but evenly, crusted. For the steak, put the peppercorns in a pestle and mortar and pound until coarsely ground. Add the sea salt and mix lightly. Put the steaks on a board and season well on both sides with the pepper and salt mixture until lightly, but evenly, crusted. Melt the butter with the oil in a large non-stick frying pan and fry the steaks over a medium high heat for 2–2½ minutes on each side for rare steak. Melt the butter with the oil in a large non-stick frying pan and fry the steaks over a medium high heat for 2–2½ minutes on each side for rare steak. Cook for 1–2 minutes longer on each side if prefer your steaks medium-rare and up to three minutes longer for medium, depending on thickness. Remove the steaks from the pan and place on warmed plates to rest while the sauce is prepared. Cook for 1–2 minutes longer on each side if prefer your steaks medium-rare and up to three minutes longer for medium, depending on thickness. Remove the steaks from the pan and place on warmed plates to rest while the sauce is prepared. Add the finely sliced shallot to the frying pan and cook for 2–3 minutes, stirring until softened and lightly browned. Pour the brandy into the pan and sizzle for a few seconds. Add the finely sliced shallot to the frying pan and cook for 2–3 minutes, stirring until softened and lightly browned. Pour the brandy into the pan and sizzle for a few seconds. With great care, take a lit match and carefully light the brandy (CAUTION: Keep your face and hair away from the flames. Do not leave unattended). If you prefer not to light the flame, simply cook the brandy for about 15 seconds before adding the other ingredients. With great care, take a lit match and carefully light the brandy (CAUTION: Keep your face and hair away from the flames. Do not leave unattended). If you prefer not to light the flame, simply cook the brandy for about 15 seconds before adding the other ingredients. When the flames have disappeared, add the mustard and Worcestershire sauce to the pan, stirring constantly. Pour over the stock and bring to the boil. Cook for 1–2 minutes, or until the volume of liquid has reduced by nearly half, stirring regularly. When the flames have disappeared, add the mustard and Worcestershire sauce to the pan, stirring constantly. Pour over the stock and bring to the boil. Cook for 1–2 minutes, or until the volume of liquid has reduced by nearly half, stirring regularly. Stir in the double cream and return the sauce to a simmer, stirring. Continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir through the tarragon, if using. Stir in the double cream and return the sauce to a simmer, stirring. Continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir through the tarragon, if using. Spoon the sauce over the warm steaks and serve with the sauté potatoes and a crisp mixed salad. Squeeze the garlic out of its skins when you eat it. Spoon the sauce over the warm steaks and serve with the sauté potatoes and a crisp mixed salad. Squeeze the garlic out of its skins when you eat it. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steak_diane_with_saut_67797",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steak Diane with sauté potatoes recipe",
"content": "To prepare the potatoes, peel and cut into roughly 2.5cm/1in chunks. Put the potatoes in a pan and cover with cold water. Bring to the boil, reduce the heat slightly and simmer for 5 minutes. Drain the potatoes in a colander and leave to stand for 2 minutes. Bash up the edges of the potatoes a little by shaking the colander from side to side. This will help make them extra crisp.Melt the butter with the oil in a large non-stick frying pan or sauté pan. Tip the potatoes into the pan and season with salt and plenty of freshly ground black pepper. Fry over a medium-low heat for 10 minutes, stirring occasionally. Open out the garlic bulb and remove the cloves. Scatter the unpeeled garlic cloves into the pan with the potatoes and cook for 15 minutes, turning regularly until the potatoes are golden-brown all over and the garlic has softened. Sprinkle over the thyme leaves and cook for 5 minutes more, stirring and turning the potatoes as before. Once the thyme has been added to the potatoes, the steaks can be cooked. For the steak, put the peppercorns in a pestle and mortar and pound until coarsely ground. Add the sea salt and mix lightly. Put the steaks on a board and season well on both sides with the pepper and salt mixture until lightly, but evenly, crusted. Melt the butter with the oil in a large non-stick frying pan and fry the steaks over a medium high heat for 2–2½ minutes on each side for rare steak.Cook for 1–2 minutes longer on each side if prefer your steaks medium-rare and up to three minutes longer for medium, depending on thickness. Remove the steaks from the pan and place on warmed plates to rest while the sauce is prepared. Add the finely sliced shallot to the frying pan and cook for 2–3 minutes, stirring until softened and lightly browned. Pour the brandy into the pan and sizzle for a few seconds. With great care, take a lit match and carefully light the brandy (CAUTION: Keep your face and hair away from the flames. Do not leave unattended). If you prefer not to light the flame, simply cook the brandy for about 15 seconds before adding the other ingredients.When the flames have disappeared, add the mustard and Worcestershire sauce to the pan, stirring constantly. Pour over the stock and bring to the boil. Cook for 1–2 minutes, or until the volume of liquid has reduced by nearly half, stirring regularly. Stir in the double cream and return the sauce to a simmer, stirring. Continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir through the tarragon, if using. Spoon the sauce over the warm steaks and serve with the sauté potatoes and a crisp mixed salad. Squeeze the garlic out of its skins when you eat it. To prepare the potatoes, peel and cut into roughly 2.5cm/1in chunks. Put the potatoes in a pan and cover with cold water. Bring to the boil, reduce the heat slightly and simmer for 5 minutes. To prepare the potatoes, peel and cut into roughly 2.5cm/1in chunks. Put the potatoes in a pan and cover with cold water. Bring to the boil, reduce the heat slightly and simmer for 5 minutes. Drain the potatoes in a colander and leave to stand for 2 minutes. Bash up the edges of the potatoes a little by shaking the colander from side to side. This will help make them extra crisp. Drain the potatoes in a colander and leave to stand for 2 minutes. Bash up the edges of the potatoes a little by shaking the colander from side to side. This will help make them extra crisp. Melt the butter with the oil in a large non-stick frying pan or sauté pan. Tip the potatoes into the pan and season with salt and plenty of freshly ground black pepper. Fry over a medium-low heat for 10 minutes, stirring occasionally. Melt the butter with the oil in a large non-stick frying pan or sauté pan. Tip the potatoes into the pan and season with salt and plenty of freshly ground black pepper. Fry over a medium-low heat for 10 minutes, stirring occasionally. Open out the garlic bulb and remove the cloves. Scatter the unpeeled garlic cloves into the pan with the potatoes and cook for 15 minutes, turning regularly until the potatoes are golden-brown all over and the garlic has softened. Sprinkle over the thyme leaves and cook for 5 minutes more, stirring and turning the potatoes as before. Once the thyme has been added to the potatoes, the steaks can be cooked. Open out the garlic bulb and remove the cloves. Scatter the unpeeled garlic cloves into the pan with the potatoes and cook for 15 minutes, turning regularly until the potatoes are golden-brown all over and the garlic has softened. Sprinkle over the thyme leaves and cook for 5 minutes more, stirring and turning the potatoes as before. Once the thyme has been added to the potatoes, the steaks can be cooked. For the steak, put the peppercorns in a pestle and mortar and pound until coarsely ground. Add the sea salt and mix lightly. Put the steaks on a board and season well on both sides with the pepper and salt mixture until lightly, but evenly, crusted. For the steak, put the peppercorns in a pestle and mortar and pound until coarsely ground. Add the sea salt and mix lightly. Put the steaks on a board and season well on both sides with the pepper and salt mixture until lightly, but evenly, crusted. Melt the butter with the oil in a large non-stick frying pan and fry the steaks over a medium high heat for 2–2½ minutes on each side for rare steak. Melt the butter with the oil in a large non-stick frying pan and fry the steaks over a medium high heat for 2–2½ minutes on each side for rare steak. Cook for 1–2 minutes longer on each side if prefer your steaks medium-rare and up to three minutes longer for medium, depending on thickness. Remove the steaks from the pan and place on warmed plates to rest while the sauce is prepared. Cook for 1–2 minutes longer on each side if prefer your steaks medium-rare and up to three minutes longer for medium, depending on thickness. Remove the steaks from the pan and place on warmed plates to rest while the sauce is prepared. Add the finely sliced shallot to the frying pan and cook for 2–3 minutes, stirring until softened and lightly browned. Pour the brandy into the pan and sizzle for a few seconds. Add the finely sliced shallot to the frying pan and cook for 2–3 minutes, stirring until softened and lightly browned. Pour the brandy into the pan and sizzle for a few seconds. With great care, take a lit match and carefully light the brandy (CAUTION: Keep your face and hair away from the flames. Do not leave unattended). If you prefer not to light the flame, simply cook the brandy for about 15 seconds before adding the other ingredients. With great care, take a lit match and carefully light the brandy (CAUTION: Keep your face and hair away from the flames. Do not leave unattended). If you prefer not to light the flame, simply cook the brandy for about 15 seconds before adding the other ingredients. When the flames have disappeared, add the mustard and Worcestershire sauce to the pan, stirring constantly. Pour over the stock and bring to the boil. Cook for 1–2 minutes, or until the volume of liquid has reduced by nearly half, stirring regularly. When the flames have disappeared, add the mustard and Worcestershire sauce to the pan, stirring constantly. Pour over the stock and bring to the boil. Cook for 1–2 minutes, or until the volume of liquid has reduced by nearly half, stirring regularly. Stir in the double cream and return the sauce to a simmer, stirring. Continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir through the tarragon, if using. Stir in the double cream and return the sauce to a simmer, stirring. Continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir through the tarragon, if using. Spoon the sauce over the warm steaks and serve with the sauté potatoes and a crisp mixed salad. Squeeze the garlic out of its skins when you eat it. Spoon the sauce over the warm steaks and serve with the sauté potatoes and a crisp mixed salad. Squeeze the garlic out of its skins when you eat it."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf20eb3bdbfd0cc00427"
} | f007a231ec4fe23a5b27f17b736940baaef7b21ff71b63f8dbeccc3847576ad2 | Ramen noodles with egg, broccoli and chilli oil recipe
An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ramen_noodles_with_egg_57412_16x9.jpg Easy instant noodles are given a makeover with added protein and fresh veg – a simple but effective supper on a budget. 1 free-range egg, room temperature 1 pack instant ramen noodles 50g/1¾oz broccoli, cut into small florets 1 tsp soy sauce 1 tsp honey 1 tbsp crispy onions 1 free-range egg, room temperature 1 pack instant ramen noodles 50g/1¾oz broccoli, cut into small florets 1 tsp soy sauce 1 tsp honey 1 tbsp crispy onions ½ tbsp mild chilli powder ½ tbsp dried red chilli flakes5g sesame seeds 2 tbsp flavourless oil, such as vegetable or sunflower oil½ tbsp rice wine vinegar ½ tbsp mild chilli powder ½ tbsp dried red chilli flakes 5g sesame seeds 2 tbsp flavourless oil, such as vegetable or sunflower oil ½ tbsp rice wine vinegar Method Bring a saucepan of water to a gentle boil over a medium heat, then carefully lower the egg into the water using a spoon. Cook for 6 minutes. Run the cooked egg under cold water and peel once cool enough to handle.In the meantime, cook the noodles according to packet instructions. Place the broccoli florets in the water with the noodles for the last 3 minutes of cooking time – they should become tender but still have crunch. Remove the broccoli from the pan, place in a bowl and toss together with the soy sauce and honey. Add the flavouring to the ramen noodles and stir through. To make the oil, combine the chilli powder, flakes and sesame seeds in a small heatproof bowl. Heat the oil in a small saucepan until very hot (but not smoking) before carefully pouring over the spices. Mix together to allow the spices to cook before adding the vinegar and stirring well. Pour the noodles along with their stock into a large bowl (or drain if you want a less soupy consistency) before topping with the egg and broccoli. Sprinkle over the crispy onions and finish with a generous drizzle of the chilli oil. Bring a saucepan of water to a gentle boil over a medium heat, then carefully lower the egg into the water using a spoon. Cook for 6 minutes. Run the cooked egg under cold water and peel once cool enough to handle. Bring a saucepan of water to a gentle boil over a medium heat, then carefully lower the egg into the water using a spoon. Cook for 6 minutes. Run the cooked egg under cold water and peel once cool enough to handle. In the meantime, cook the noodles according to packet instructions. Place the broccoli florets in the water with the noodles for the last 3 minutes of cooking time – they should become tender but still have crunch. Remove the broccoli from the pan, place in a bowl and toss together with the soy sauce and honey. Add the flavouring to the ramen noodles and stir through. In the meantime, cook the noodles according to packet instructions. Place the broccoli florets in the water with the noodles for the last 3 minutes of cooking time – they should become tender but still have crunch. Remove the broccoli from the pan, place in a bowl and toss together with the soy sauce and honey. Add the flavouring to the ramen noodles and stir through. To make the oil, combine the chilli powder, flakes and sesame seeds in a small heatproof bowl. Heat the oil in a small saucepan until very hot (but not smoking) before carefully pouring over the spices. Mix together to allow the spices to cook before adding the vinegar and stirring well. To make the oil, combine the chilli powder, flakes and sesame seeds in a small heatproof bowl. Heat the oil in a small saucepan until very hot (but not smoking) before carefully pouring over the spices. Mix together to allow the spices to cook before adding the vinegar and stirring well. Pour the noodles along with their stock into a large bowl (or drain if you want a less soupy consistency) before topping with the egg and broccoli. Sprinkle over the crispy onions and finish with a generous drizzle of the chilli oil. Pour the noodles along with their stock into a large bowl (or drain if you want a less soupy consistency) before topping with the egg and broccoli. Sprinkle over the crispy onions and finish with a generous drizzle of the chilli oil. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ramen_noodles_with_egg_57412",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ramen noodles with egg, broccoli and chilli oil recipe",
"content": "An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ramen_noodles_with_egg_57412_16x9.jpg Easy instant noodles are given a makeover with added protein and fresh veg – a simple but effective supper on a budget. 1 free-range egg, room temperature 1 pack instant ramen noodles 50g/1¾oz broccoli, cut into small florets 1 tsp soy sauce 1 tsp honey 1 tbsp crispy onions 1 free-range egg, room temperature 1 pack instant ramen noodles 50g/1¾oz broccoli, cut into small florets 1 tsp soy sauce 1 tsp honey 1 tbsp crispy onions ½ tbsp mild chilli powder ½ tbsp dried red chilli flakes5g sesame seeds 2 tbsp flavourless oil, such as vegetable or sunflower oil½ tbsp rice wine vinegar ½ tbsp mild chilli powder ½ tbsp dried red chilli flakes 5g sesame seeds 2 tbsp flavourless oil, such as vegetable or sunflower oil ½ tbsp rice wine vinegar Method Bring a saucepan of water to a gentle boil over a medium heat, then carefully lower the egg into the water using a spoon. Cook for 6 minutes. Run the cooked egg under cold water and peel once cool enough to handle.In the meantime, cook the noodles according to packet instructions. Place the broccoli florets in the water with the noodles for the last 3 minutes of cooking time – they should become tender but still have crunch. Remove the broccoli from the pan, place in a bowl and toss together with the soy sauce and honey. Add the flavouring to the ramen noodles and stir through. To make the oil, combine the chilli powder, flakes and sesame seeds in a small heatproof bowl. Heat the oil in a small saucepan until very hot (but not smoking) before carefully pouring over the spices. Mix together to allow the spices to cook before adding the vinegar and stirring well. Pour the noodles along with their stock into a large bowl (or drain if you want a less soupy consistency) before topping with the egg and broccoli. Sprinkle over the crispy onions and finish with a generous drizzle of the chilli oil. Bring a saucepan of water to a gentle boil over a medium heat, then carefully lower the egg into the water using a spoon. Cook for 6 minutes. Run the cooked egg under cold water and peel once cool enough to handle. Bring a saucepan of water to a gentle boil over a medium heat, then carefully lower the egg into the water using a spoon. Cook for 6 minutes. Run the cooked egg under cold water and peel once cool enough to handle. In the meantime, cook the noodles according to packet instructions. Place the broccoli florets in the water with the noodles for the last 3 minutes of cooking time – they should become tender but still have crunch. Remove the broccoli from the pan, place in a bowl and toss together with the soy sauce and honey. Add the flavouring to the ramen noodles and stir through. In the meantime, cook the noodles according to packet instructions. Place the broccoli florets in the water with the noodles for the last 3 minutes of cooking time – they should become tender but still have crunch. Remove the broccoli from the pan, place in a bowl and toss together with the soy sauce and honey. Add the flavouring to the ramen noodles and stir through. To make the oil, combine the chilli powder, flakes and sesame seeds in a small heatproof bowl. Heat the oil in a small saucepan until very hot (but not smoking) before carefully pouring over the spices. Mix together to allow the spices to cook before adding the vinegar and stirring well. To make the oil, combine the chilli powder, flakes and sesame seeds in a small heatproof bowl. Heat the oil in a small saucepan until very hot (but not smoking) before carefully pouring over the spices. Mix together to allow the spices to cook before adding the vinegar and stirring well. Pour the noodles along with their stock into a large bowl (or drain if you want a less soupy consistency) before topping with the egg and broccoli. Sprinkle over the crispy onions and finish with a generous drizzle of the chilli oil. Pour the noodles along with their stock into a large bowl (or drain if you want a less soupy consistency) before topping with the egg and broccoli. Sprinkle over the crispy onions and finish with a generous drizzle of the chilli oil."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf20eb3bdbfd0cc00428"
} | 4aba4723e73cf7c4aad23bbca069627a0d77e966ec7084916c0bdb0b88f55330 | Simple miso, tofu and mushroom ramen recipe
An average of 4.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_miso_tofu_and_03158_16x9.jpg Serve the family something different for dinner: a rich miso and mushroom broth with golden tofu and soft-boiled eggs. This meal provides 550 kcal, 33g protein, 45g carbohydrate (of which 4.5g sugars), 27g fat (of which 5.7g saturates), 6g fibre and 4g salt per portion. 15g/½oz dried wild mushrooms, such as porcini1.4 litres/2½ pints just-boiled water2 tbsp dark soy sauce, plus extra to serve1 vegetable stock cube4 tbsp brown miso paste200g/7oz medium dried egg noodles396g pack firm tofu, drained, dried, cut into 8 rectangular slices2-3 tsp sunflower oil4 large free-range eggs150g/5oz chestnut mushrooms, thinly sliced2 pak choi, roots trimmed, leaves separated and washed100g/3½oz fresh beansprouts, rinsed and drained6 spring onions, trimmed, very thinly sliced50g/2oz roasted cashew nuts, roughly choppeddried flaked chillies, to serve (optional) 15g/½oz dried wild mushrooms, such as porcini 1.4 litres/2½ pints just-boiled water 2 tbsp dark soy sauce, plus extra to serve 1 vegetable stock cube 4 tbsp brown miso paste 200g/7oz medium dried egg noodles 396g pack firm tofu, drained, dried, cut into 8 rectangular slices 2-3 tsp sunflower oil 4 large free-range eggs 150g/5oz chestnut mushrooms, thinly sliced 2 pak choi, roots trimmed, leaves separated and washed 100g/3½oz fresh beansprouts, rinsed and drained 6 spring onions, trimmed, very thinly sliced 50g/2oz roasted cashew nuts, roughly chopped dried flaked chillies, to serve (optional) Method Put the dried mushrooms in a large, heavy-based saucepan and cover with the water. Add the soy sauce, stock cube and miso paste and stir until the stock cube has dissolved. Set aside for 30 minutes to rehydrate and infuse. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands. Drain well, then rinse under running water until cold. Half-fill the same pan with water and bring to the boil. Add the eggs to the boiling water and cook for 5 minutes.Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. Turn off the heat but keep the pan on the hob so that the tofu stays warm. Stir the noodles into the mushroom broth and bring to the boil. Reduce the heat until the mixture is simmering, add the chestnut mushrooms and pak choi and continue to simmer for a further 2-3 minutes. Stir in the beansprouts and spring onions, remove from the heat.Drain the eggs then rinse under cold water. Crack and peel off the shells, cut in half.Divide the broth, noodles and vegetables between 4 serving bowls. Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Season with extra soy sauce. Put the dried mushrooms in a large, heavy-based saucepan and cover with the water. Add the soy sauce, stock cube and miso paste and stir until the stock cube has dissolved. Set aside for 30 minutes to rehydrate and infuse. Put the dried mushrooms in a large, heavy-based saucepan and cover with the water. Add the soy sauce, stock cube and miso paste and stir until the stock cube has dissolved. Set aside for 30 minutes to rehydrate and infuse. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands. Drain well, then rinse under running water until cold. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands. Drain well, then rinse under running water until cold. Half-fill the same pan with water and bring to the boil. Add the eggs to the boiling water and cook for 5 minutes. Half-fill the same pan with water and bring to the boil. Add the eggs to the boiling water and cook for 5 minutes. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. Turn off the heat but keep the pan on the hob so that the tofu stays warm. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. Turn off the heat but keep the pan on the hob so that the tofu stays warm. Stir the noodles into the mushroom broth and bring to the boil. Reduce the heat until the mixture is simmering, add the chestnut mushrooms and pak choi and continue to simmer for a further 2-3 minutes. Stir in the beansprouts and spring onions, remove from the heat. Stir the noodles into the mushroom broth and bring to the boil. Reduce the heat until the mixture is simmering, add the chestnut mushrooms and pak choi and continue to simmer for a further 2-3 minutes. Stir in the beansprouts and spring onions, remove from the heat. Drain the eggs then rinse under cold water. Crack and peel off the shells, cut in half. Drain the eggs then rinse under cold water. Crack and peel off the shells, cut in half. Divide the broth, noodles and vegetables between 4 serving bowls. Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Season with extra soy sauce. Divide the broth, noodles and vegetables between 4 serving bowls. Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Season with extra soy sauce. Recipe tips Tip 1: Frying the tofu gives it a firmer texture and added flavour, but you can gently warm the tofu in the simmering stock if you prefer. This recipe also works well with marinated tofu. Tip 2: If any of your dried mushrooms are on the large side, finely slice them after soaking. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/simple_miso_tofu_and_03158",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Simple miso, tofu and mushroom ramen 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/simple_miso_tofu_and_03158_16x9.jpg Serve the family something different for dinner: a rich miso and mushroom broth with golden tofu and soft-boiled eggs. This meal provides 550 kcal, 33g protein, 45g carbohydrate (of which 4.5g sugars), 27g fat (of which 5.7g saturates), 6g fibre and 4g salt per portion. 15g/½oz dried wild mushrooms, such as porcini1.4 litres/2½ pints just-boiled water2 tbsp dark soy sauce, plus extra to serve1 vegetable stock cube4 tbsp brown miso paste200g/7oz medium dried egg noodles396g pack firm tofu, drained, dried, cut into 8 rectangular slices2-3 tsp sunflower oil4 large free-range eggs150g/5oz chestnut mushrooms, thinly sliced2 pak choi, roots trimmed, leaves separated and washed100g/3½oz fresh beansprouts, rinsed and drained6 spring onions, trimmed, very thinly sliced50g/2oz roasted cashew nuts, roughly choppeddried flaked chillies, to serve (optional) 15g/½oz dried wild mushrooms, such as porcini 1.4 litres/2½ pints just-boiled water 2 tbsp dark soy sauce, plus extra to serve 1 vegetable stock cube 4 tbsp brown miso paste 200g/7oz medium dried egg noodles 396g pack firm tofu, drained, dried, cut into 8 rectangular slices 2-3 tsp sunflower oil 4 large free-range eggs 150g/5oz chestnut mushrooms, thinly sliced 2 pak choi, roots trimmed, leaves separated and washed 100g/3½oz fresh beansprouts, rinsed and drained 6 spring onions, trimmed, very thinly sliced 50g/2oz roasted cashew nuts, roughly chopped dried flaked chillies, to serve (optional) Method Put the dried mushrooms in a large, heavy-based saucepan and cover with the water. Add the soy sauce, stock cube and miso paste and stir until the stock cube has dissolved. Set aside for 30 minutes to rehydrate and infuse. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands. Drain well, then rinse under running water until cold. Half-fill the same pan with water and bring to the boil. Add the eggs to the boiling water and cook for 5 minutes.Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. Turn off the heat but keep the pan on the hob so that the tofu stays warm. Stir the noodles into the mushroom broth and bring to the boil. Reduce the heat until the mixture is simmering, add the chestnut mushrooms and pak choi and continue to simmer for a further 2-3 minutes. Stir in the beansprouts and spring onions, remove from the heat.Drain the eggs then rinse under cold water. Crack and peel off the shells, cut in half.Divide the broth, noodles and vegetables between 4 serving bowls. Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Season with extra soy sauce. Put the dried mushrooms in a large, heavy-based saucepan and cover with the water. Add the soy sauce, stock cube and miso paste and stir until the stock cube has dissolved. Set aside for 30 minutes to rehydrate and infuse. Put the dried mushrooms in a large, heavy-based saucepan and cover with the water. Add the soy sauce, stock cube and miso paste and stir until the stock cube has dissolved. Set aside for 30 minutes to rehydrate and infuse. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands. Drain well, then rinse under running water until cold. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands. Drain well, then rinse under running water until cold. Half-fill the same pan with water and bring to the boil. Add the eggs to the boiling water and cook for 5 minutes. Half-fill the same pan with water and bring to the boil. Add the eggs to the boiling water and cook for 5 minutes. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. Turn off the heat but keep the pan on the hob so that the tofu stays warm. Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. Turn off the heat but keep the pan on the hob so that the tofu stays warm. Stir the noodles into the mushroom broth and bring to the boil. Reduce the heat until the mixture is simmering, add the chestnut mushrooms and pak choi and continue to simmer for a further 2-3 minutes. Stir in the beansprouts and spring onions, remove from the heat. Stir the noodles into the mushroom broth and bring to the boil. Reduce the heat until the mixture is simmering, add the chestnut mushrooms and pak choi and continue to simmer for a further 2-3 minutes. Stir in the beansprouts and spring onions, remove from the heat. Drain the eggs then rinse under cold water. Crack and peel off the shells, cut in half. Drain the eggs then rinse under cold water. Crack and peel off the shells, cut in half. Divide the broth, noodles and vegetables between 4 serving bowls. Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Season with extra soy sauce. Divide the broth, noodles and vegetables between 4 serving bowls. Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Season with extra soy sauce. Recipe tips Tip 1: Frying the tofu gives it a firmer texture and added flavour, but you can gently warm the tofu in the simmering stock if you prefer. This recipe also works well with marinated tofu. Tip 2: If any of your dried mushrooms are on the large side, finely slice them after soaking."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf20eb3bdbfd0cc00429"
} | 37de984ee3d28b33a2a8c2532760bc7e2f100c676871a6aa42d794c509b3a79d | Smoked haddock pilaf recipe
An average of 4.9 out of 5 stars from 73 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/smoked_haddock_pilaf_84768_16x9.jpg If you like kedgeree, you'll love this one-pot pilaf recipe - perfect for an informal supper or brunch. 40g/1½oz butter2 tsp garam masala250g/9oz basmati rice 1 bay leaf1 lemon, zest only2 mild green chillies, seeded, chopped 1 small piece fresh root ginger, peeled, finely gratedsalt and freshly ground black pepper375ml/13fl oz light chicken stock 400g/14oz un-dyed smoked haddock fillet, boned, skin on, cut into 4 equal portions2 free-range eggs, hard-boiled, peeled, grated2 spring onions, trimmed, finely sliced 1 tbsp chopped fresh coriander lemon juice, to serve 40g/1½oz butter 2 tsp garam masala 250g/9oz basmati rice 1 bay leaf 1 lemon, zest only 2 mild green chillies, seeded, chopped 1 small piece fresh root ginger, peeled, finely grated salt and freshly ground black pepper 375ml/13fl oz light chicken stock 400g/14oz un-dyed smoked haddock fillet, boned, skin on, cut into 4 equal portions 2 free-range eggs, hard-boiled, peeled, grated 2 spring onions, trimmed, finely sliced 1 tbsp chopped fresh coriander lemon juice, to serve Method Preheat the oven to 180C/350F/Gas 4.Melt the butter in a large, heavy-based lidded casserole dish. Add the garam masala and allow to sizzle gently for a moment or two. Tip in the rice and stir around until the grains are well coated with this spicy butter. Add the bay leaf, lemon zest, green chilli, ginger and a touch of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top, gently submerging it under the surface. Put on the lid and cook in the oven for 15-20 minutes. Remove from the oven, then leave to stand for 5-7 minutes without removing the lid; this is important - it allows the rice to finish cooking.Take off the lid, remove the skin from the fish and immediately add the chopped egg, onions and coriander and, using two forks, gently mix the rice, while also breaking the fish into flakes and mixing everything else in as you go. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further five minutes to remove any excess steam. Mix again lightly.Serve directly from the dish onto hot plates and squeeze over a little lemon juice. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Melt the butter in a large, heavy-based lidded casserole dish. Add the garam masala and allow to sizzle gently for a moment or two. Tip in the rice and stir around until the grains are well coated with this spicy butter. Melt the butter in a large, heavy-based lidded casserole dish. Add the garam masala and allow to sizzle gently for a moment or two. Tip in the rice and stir around until the grains are well coated with this spicy butter. Add the bay leaf, lemon zest, green chilli, ginger and a touch of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top, gently submerging it under the surface. Put on the lid and cook in the oven for 15-20 minutes. Add the bay leaf, lemon zest, green chilli, ginger and a touch of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top, gently submerging it under the surface. Put on the lid and cook in the oven for 15-20 minutes. Remove from the oven, then leave to stand for 5-7 minutes without removing the lid; this is important - it allows the rice to finish cooking. Remove from the oven, then leave to stand for 5-7 minutes without removing the lid; this is important - it allows the rice to finish cooking. Take off the lid, remove the skin from the fish and immediately add the chopped egg, onions and coriander and, using two forks, gently mix the rice, while also breaking the fish into flakes and mixing everything else in as you go. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further five minutes to remove any excess steam. Mix again lightly. Take off the lid, remove the skin from the fish and immediately add the chopped egg, onions and coriander and, using two forks, gently mix the rice, while also breaking the fish into flakes and mixing everything else in as you go. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further five minutes to remove any excess steam. Mix again lightly. Serve directly from the dish onto hot plates and squeeze over a little lemon juice. Serve directly from the dish onto hot plates and squeeze over a little lemon juice. Recipe tips Use one and a half times the amount of liquid to the weight of the rice for the perfect pilaf. Test the strength of the chillies by rubbing your finger along them and tasting. If you like your food hot, you could add the seeds from one or two of the chopped chillies to add kick, depending on their strength and your taste. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/smoked_haddock_pilaf_84768",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoked haddock pilaf recipe",
"content": "An average of 4.9 out of 5 stars from 73 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/smoked_haddock_pilaf_84768_16x9.jpg If you like kedgeree, you'll love this one-pot pilaf recipe - perfect for an informal supper or brunch. 40g/1½oz butter2 tsp garam masala250g/9oz basmati rice 1 bay leaf1 lemon, zest only2 mild green chillies, seeded, chopped 1 small piece fresh root ginger, peeled, finely gratedsalt and freshly ground black pepper375ml/13fl oz light chicken stock 400g/14oz un-dyed smoked haddock fillet, boned, skin on, cut into 4 equal portions2 free-range eggs, hard-boiled, peeled, grated2 spring onions, trimmed, finely sliced 1 tbsp chopped fresh coriander lemon juice, to serve 40g/1½oz butter 2 tsp garam masala 250g/9oz basmati rice 1 bay leaf 1 lemon, zest only 2 mild green chillies, seeded, chopped 1 small piece fresh root ginger, peeled, finely grated salt and freshly ground black pepper 375ml/13fl oz light chicken stock 400g/14oz un-dyed smoked haddock fillet, boned, skin on, cut into 4 equal portions 2 free-range eggs, hard-boiled, peeled, grated 2 spring onions, trimmed, finely sliced 1 tbsp chopped fresh coriander lemon juice, to serve Method Preheat the oven to 180C/350F/Gas 4.Melt the butter in a large, heavy-based lidded casserole dish. Add the garam masala and allow to sizzle gently for a moment or two. Tip in the rice and stir around until the grains are well coated with this spicy butter. Add the bay leaf, lemon zest, green chilli, ginger and a touch of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top, gently submerging it under the surface. Put on the lid and cook in the oven for 15-20 minutes. Remove from the oven, then leave to stand for 5-7 minutes without removing the lid; this is important - it allows the rice to finish cooking.Take off the lid, remove the skin from the fish and immediately add the chopped egg, onions and coriander and, using two forks, gently mix the rice, while also breaking the fish into flakes and mixing everything else in as you go. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further five minutes to remove any excess steam. Mix again lightly.Serve directly from the dish onto hot plates and squeeze over a little lemon juice. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Melt the butter in a large, heavy-based lidded casserole dish. Add the garam masala and allow to sizzle gently for a moment or two. Tip in the rice and stir around until the grains are well coated with this spicy butter. Melt the butter in a large, heavy-based lidded casserole dish. Add the garam masala and allow to sizzle gently for a moment or two. Tip in the rice and stir around until the grains are well coated with this spicy butter. Add the bay leaf, lemon zest, green chilli, ginger and a touch of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top, gently submerging it under the surface. Put on the lid and cook in the oven for 15-20 minutes. Add the bay leaf, lemon zest, green chilli, ginger and a touch of salt and freshly ground black pepper. Pour over the stock, bring up to a simmer, then lay the fish on top, gently submerging it under the surface. Put on the lid and cook in the oven for 15-20 minutes. Remove from the oven, then leave to stand for 5-7 minutes without removing the lid; this is important - it allows the rice to finish cooking. Remove from the oven, then leave to stand for 5-7 minutes without removing the lid; this is important - it allows the rice to finish cooking. Take off the lid, remove the skin from the fish and immediately add the chopped egg, onions and coriander and, using two forks, gently mix the rice, while also breaking the fish into flakes and mixing everything else in as you go. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further five minutes to remove any excess steam. Mix again lightly. Take off the lid, remove the skin from the fish and immediately add the chopped egg, onions and coriander and, using two forks, gently mix the rice, while also breaking the fish into flakes and mixing everything else in as you go. Remove the bay leaf and cover with a tea towel, clamp on the lid, and leave for a further five minutes to remove any excess steam. Mix again lightly. Serve directly from the dish onto hot plates and squeeze over a little lemon juice. Serve directly from the dish onto hot plates and squeeze over a little lemon juice. Recipe tips Use one and a half times the amount of liquid to the weight of the rice for the perfect pilaf. Test the strength of the chillies by rubbing your finger along them and tasting. If you like your food hot, you could add the seeds from one or two of the chopped chillies to add kick, depending on their strength and your taste."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf21eb3bdbfd0cc0042a"
} | 02974c274683192f09b4b66ee2abff441fdbddc314987d3143eb0b71e7dcbd8a | Chicken ramen recipe
Chicken, miso and mushroom ramen An average of 4.5 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_miso_and_49410_16x9.jpg Tom Kerridge's chicken ramen gets the most from each ingredient. Poaching chicken on the bone makes an instant stock, while miso and dried mushrooms really ramp up the umami. Ready-cooked noodles are easy to use, but you can always cook them separately from dried first. Each serving provides 535 kcal, 49g protein, 37g carbohydrate, 20g fat, 5g fibre. 1.5 litres/2½ pints chicken stock15g/½oz dried porcini mushrooms1 star anise2.5cm/1in piece fresh root ginger, peeled and thickly sliced3 garlic cloves, lightly bashed3 spring onions, white and green parts separated, finely chopped750g/1lb 10oz chicken thighs, skin removed and bone in2 tbsp white miso paste1 tbsp mirin1 tbsp soy sauce12 dried shiitake mushrooms400g/14oz cooked ramen noodles100g/3½oz baby spinach4 large free-range eggs, boiled for 6 minutes and cooledsea salt and freshly ground white pepper1 red chilli, deseeded and cut into thin strips, to serve1 tsp furikake (Japanese seasoning) (optional), to serve 1.5 litres/2½ pints chicken stock 15g/½oz dried porcini mushrooms 1 star anise 2.5cm/1in piece fresh root ginger, peeled and thickly sliced 3 garlic cloves, lightly bashed 3 spring onions, white and green parts separated, finely chopped 750g/1lb 10oz chicken thighs, skin removed and bone in 2 tbsp white miso paste 1 tbsp mirin 1 tbsp soy sauce 12 dried shiitake mushrooms 400g/14oz cooked ramen noodles 100g/3½oz baby spinach 4 large free-range eggs, boiled for 6 minutes and cooled sea salt and freshly ground white pepper 1 red chilli, deseeded and cut into thin strips, to serve 1 tsp furikake (Japanese seasoning) (optional), to serve Method Pour the stock into a large saucepan and add the porcini, star anise, ginger, garlic, white parts of the spring onions and chicken. Bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender and cooked through. Remove the chicken from the pan and set aside. Strain the broth through a sieve into a jug and discard the rest of the contents. Return the broth to the pan and place over a medium–high heat.Whisk the miso paste into the broth, then stir in the mirin and soy. Add the shiitake mushrooms and cook for 3–4 minutes or until tender. Season with a pinch of sea salt and a small pinch of white pepper.Add the ramen noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Shred the chicken, discarding the bones, and place the chicken in the broth with the spinach leaves. Cook until warmed through. Use a slotted spoon to remove the chicken and spinach and divide between the warmed bowls. Shell the boiled eggs and halve each one. Ladle the ramen broth into the bowls, add the eggs and garnish with the green parts of the spring onions, red chilli and furikake and serve. Pour the stock into a large saucepan and add the porcini, star anise, ginger, garlic, white parts of the spring onions and chicken. Bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender and cooked through. Pour the stock into a large saucepan and add the porcini, star anise, ginger, garlic, white parts of the spring onions and chicken. Bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender and cooked through. Remove the chicken from the pan and set aside. Strain the broth through a sieve into a jug and discard the rest of the contents. Return the broth to the pan and place over a medium–high heat. Remove the chicken from the pan and set aside. Strain the broth through a sieve into a jug and discard the rest of the contents. Return the broth to the pan and place over a medium–high heat. Whisk the miso paste into the broth, then stir in the mirin and soy. Add the shiitake mushrooms and cook for 3–4 minutes or until tender. Season with a pinch of sea salt and a small pinch of white pepper. Whisk the miso paste into the broth, then stir in the mirin and soy. Add the shiitake mushrooms and cook for 3–4 minutes or until tender. Season with a pinch of sea salt and a small pinch of white pepper. Add the ramen noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Shred the chicken, discarding the bones, and place the chicken in the broth with the spinach leaves. Cook until warmed through. Use a slotted spoon to remove the chicken and spinach and divide between the warmed bowls. Add the ramen noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Shred the chicken, discarding the bones, and place the chicken in the broth with the spinach leaves. Cook until warmed through. Use a slotted spoon to remove the chicken and spinach and divide between the warmed bowls. Shell the boiled eggs and halve each one. Ladle the ramen broth into the bowls, add the eggs and garnish with the green parts of the spring onions, red chilli and furikake and serve. Shell the boiled eggs and halve each one. Ladle the ramen broth into the bowls, add the eggs and garnish with the green parts of the spring onions, red chilli and furikake and serve. Recipe tips Let the strained broth cool at the end of step 4 then freeze in a suitable container. Shred the chicken and freeze separately. Defrost both at room temperature, then reheat the broth thoroughly in a pan over a medium heat. Continue as per the rest of the recipe. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_miso_and_49410",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken ramen recipe",
"content": "Chicken, miso and mushroom ramen An average of 4.5 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_miso_and_49410_16x9.jpg Tom Kerridge's chicken ramen gets the most from each ingredient. Poaching chicken on the bone makes an instant stock, while miso and dried mushrooms really ramp up the umami. Ready-cooked noodles are easy to use, but you can always cook them separately from dried first. Each serving provides 535 kcal, 49g protein, 37g carbohydrate, 20g fat, 5g fibre. 1.5 litres/2½ pints chicken stock15g/½oz dried porcini mushrooms1 star anise2.5cm/1in piece fresh root ginger, peeled and thickly sliced3 garlic cloves, lightly bashed3 spring onions, white and green parts separated, finely chopped750g/1lb 10oz chicken thighs, skin removed and bone in2 tbsp white miso paste1 tbsp mirin1 tbsp soy sauce12 dried shiitake mushrooms400g/14oz cooked ramen noodles100g/3½oz baby spinach4 large free-range eggs, boiled for 6 minutes and cooledsea salt and freshly ground white pepper1 red chilli, deseeded and cut into thin strips, to serve1 tsp furikake (Japanese seasoning) (optional), to serve 1.5 litres/2½ pints chicken stock 15g/½oz dried porcini mushrooms 1 star anise 2.5cm/1in piece fresh root ginger, peeled and thickly sliced 3 garlic cloves, lightly bashed 3 spring onions, white and green parts separated, finely chopped 750g/1lb 10oz chicken thighs, skin removed and bone in 2 tbsp white miso paste 1 tbsp mirin 1 tbsp soy sauce 12 dried shiitake mushrooms 400g/14oz cooked ramen noodles 100g/3½oz baby spinach 4 large free-range eggs, boiled for 6 minutes and cooled sea salt and freshly ground white pepper 1 red chilli, deseeded and cut into thin strips, to serve 1 tsp furikake (Japanese seasoning) (optional), to serve Method Pour the stock into a large saucepan and add the porcini, star anise, ginger, garlic, white parts of the spring onions and chicken. Bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender and cooked through. Remove the chicken from the pan and set aside. Strain the broth through a sieve into a jug and discard the rest of the contents. Return the broth to the pan and place over a medium–high heat.Whisk the miso paste into the broth, then stir in the mirin and soy. Add the shiitake mushrooms and cook for 3–4 minutes or until tender. Season with a pinch of sea salt and a small pinch of white pepper.Add the ramen noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Shred the chicken, discarding the bones, and place the chicken in the broth with the spinach leaves. Cook until warmed through. Use a slotted spoon to remove the chicken and spinach and divide between the warmed bowls. Shell the boiled eggs and halve each one. Ladle the ramen broth into the bowls, add the eggs and garnish with the green parts of the spring onions, red chilli and furikake and serve. Pour the stock into a large saucepan and add the porcini, star anise, ginger, garlic, white parts of the spring onions and chicken. Bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender and cooked through. Pour the stock into a large saucepan and add the porcini, star anise, ginger, garlic, white parts of the spring onions and chicken. Bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender and cooked through. Remove the chicken from the pan and set aside. Strain the broth through a sieve into a jug and discard the rest of the contents. Return the broth to the pan and place over a medium–high heat. Remove the chicken from the pan and set aside. Strain the broth through a sieve into a jug and discard the rest of the contents. Return the broth to the pan and place over a medium–high heat. Whisk the miso paste into the broth, then stir in the mirin and soy. Add the shiitake mushrooms and cook for 3–4 minutes or until tender. Season with a pinch of sea salt and a small pinch of white pepper. Whisk the miso paste into the broth, then stir in the mirin and soy. Add the shiitake mushrooms and cook for 3–4 minutes or until tender. Season with a pinch of sea salt and a small pinch of white pepper. Add the ramen noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Shred the chicken, discarding the bones, and place the chicken in the broth with the spinach leaves. Cook until warmed through. Use a slotted spoon to remove the chicken and spinach and divide between the warmed bowls. Add the ramen noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Shred the chicken, discarding the bones, and place the chicken in the broth with the spinach leaves. Cook until warmed through. Use a slotted spoon to remove the chicken and spinach and divide between the warmed bowls. Shell the boiled eggs and halve each one. Ladle the ramen broth into the bowls, add the eggs and garnish with the green parts of the spring onions, red chilli and furikake and serve. Shell the boiled eggs and halve each one. Ladle the ramen broth into the bowls, add the eggs and garnish with the green parts of the spring onions, red chilli and furikake and serve. Recipe tips Let the strained broth cool at the end of step 4 then freeze in a suitable container. Shred the chicken and freeze separately. Defrost both at room temperature, then reheat the broth thoroughly in a pan over a medium heat. Continue as per the rest of the recipe."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf21eb3bdbfd0cc0042b"
} | 0938ab556fc25e78b1fc35f487c02d5f8a1b905e9e2a771d961f87be1437470c | Chorizo scotch eggs with paprika potato salad recipe
An average of 5.0 out of 5 stars from 2 ratings Scotch eggs are a real treat and making your own is surprisingly simple. Chorizo gives it a tasty twist. 900g/2lb new potatoes3 tbsp extra virgin olive oil, plus extra for drizzling2 tsp smoked paprikasea salt1 tbsp red wine vinegar1tsp Dijon mustard1 garlic clove, minced½ red onion, thinly slicedhandful mint leaves, torn 900g/2lb new potatoes 3 tbsp extra virgin olive oil, plus extra for drizzling 2 tsp smoked paprika sea salt 1 tbsp red wine vinegar 1tsp Dijon mustard 1 garlic clove, minced ½ red onion, thinly sliced handful mint leaves, torn 9 large free-range eggs400g/14oz pork sausage meat200g/7oz chorizo, casing removed and roughly chopped50g/1¾oz flour, seasoned with salt and pepper100g/3½oz dried breadcrumbs, preferably panko breadcrumbssunflower oil, for deep-frying 9 large free-range eggs 400g/14oz pork sausage meat 200g/7oz chorizo, casing removed and roughly chopped 50g/1¾oz flour, seasoned with salt and pepper 100g/3½oz dried breadcrumbs, preferably panko breadcrumbs sunflower oil, for deep-frying Method Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes on a large roasting tray, drizzle with a little oil and sprinkle with 1 teaspoon of paprika and a little sea salt. Toss through to coat. Roast for 45 minutes until crisp and golden.For the scotch eggs, put 8 eggs in a pan of cold water and bring to a simmer. Cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking further. Once cooled, peel off the shells and set aside.Blend the sausage and chorizo meat in a food processor until you have a smooth mixture. Cover and put in the fridge to chill for 15 minutes.Shape the meat around the boiled eggs, dust in the flour. Beat the remaining egg, dip the balls in the beaten egg and roll in the breadcrumbs. Arrange on a tray, cover loosely with cling film and chill until needed.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the sunflower oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Don't leave unattended. Just before serving cook the eggs for 4 minutes until crisp and golden-brown. Drain on kitchen paper.For the dressing for the potatoes, whisk together the 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, remaining paprika and garlic in a large mixing bowl. Toss through the red onion and mint. Pour over the potatoes and mix. Serve the scotch eggs immediately with the potato salad. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes on a large roasting tray, drizzle with a little oil and sprinkle with 1 teaspoon of paprika and a little sea salt. Toss through to coat. Roast for 45 minutes until crisp and golden. Put the potatoes on a large roasting tray, drizzle with a little oil and sprinkle with 1 teaspoon of paprika and a little sea salt. Toss through to coat. Roast for 45 minutes until crisp and golden. For the scotch eggs, put 8 eggs in a pan of cold water and bring to a simmer. Cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking further. Once cooled, peel off the shells and set aside. For the scotch eggs, put 8 eggs in a pan of cold water and bring to a simmer. Cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking further. Once cooled, peel off the shells and set aside. Blend the sausage and chorizo meat in a food processor until you have a smooth mixture. Cover and put in the fridge to chill for 15 minutes. Blend the sausage and chorizo meat in a food processor until you have a smooth mixture. Cover and put in the fridge to chill for 15 minutes. Shape the meat around the boiled eggs, dust in the flour. Beat the remaining egg, dip the balls in the beaten egg and roll in the breadcrumbs. Arrange on a tray, cover loosely with cling film and chill until needed. Shape the meat around the boiled eggs, dust in the flour. Beat the remaining egg, dip the balls in the beaten egg and roll in the breadcrumbs. Arrange on a tray, cover loosely with cling film and chill until needed. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the sunflower oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Don't leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the sunflower oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Don't leave unattended. Just before serving cook the eggs for 4 minutes until crisp and golden-brown. Drain on kitchen paper. Just before serving cook the eggs for 4 minutes until crisp and golden-brown. Drain on kitchen paper. For the dressing for the potatoes, whisk together the 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, remaining paprika and garlic in a large mixing bowl. Toss through the red onion and mint. Pour over the potatoes and mix. Serve the scotch eggs immediately with the potato salad. For the dressing for the potatoes, whisk together the 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, remaining paprika and garlic in a large mixing bowl. Toss through the red onion and mint. Pour over the potatoes and mix. Serve the scotch eggs immediately with the potato salad. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chorizo_scotch_eggs_with_45548",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chorizo scotch eggs with paprika potato salad recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Scotch eggs are a real treat and making your own is surprisingly simple. Chorizo gives it a tasty twist. 900g/2lb new potatoes3 tbsp extra virgin olive oil, plus extra for drizzling2 tsp smoked paprikasea salt1 tbsp red wine vinegar1tsp Dijon mustard1 garlic clove, minced½ red onion, thinly slicedhandful mint leaves, torn 900g/2lb new potatoes 3 tbsp extra virgin olive oil, plus extra for drizzling 2 tsp smoked paprika sea salt 1 tbsp red wine vinegar 1tsp Dijon mustard 1 garlic clove, minced ½ red onion, thinly sliced handful mint leaves, torn 9 large free-range eggs400g/14oz pork sausage meat200g/7oz chorizo, casing removed and roughly chopped50g/1¾oz flour, seasoned with salt and pepper100g/3½oz dried breadcrumbs, preferably panko breadcrumbssunflower oil, for deep-frying 9 large free-range eggs 400g/14oz pork sausage meat 200g/7oz chorizo, casing removed and roughly chopped 50g/1¾oz flour, seasoned with salt and pepper 100g/3½oz dried breadcrumbs, preferably panko breadcrumbs sunflower oil, for deep-frying Method Preheat the oven to 220C/200C Fan/Gas 7.Put the potatoes on a large roasting tray, drizzle with a little oil and sprinkle with 1 teaspoon of paprika and a little sea salt. Toss through to coat. Roast for 45 minutes until crisp and golden.For the scotch eggs, put 8 eggs in a pan of cold water and bring to a simmer. Cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking further. Once cooled, peel off the shells and set aside.Blend the sausage and chorizo meat in a food processor until you have a smooth mixture. Cover and put in the fridge to chill for 15 minutes.Shape the meat around the boiled eggs, dust in the flour. Beat the remaining egg, dip the balls in the beaten egg and roll in the breadcrumbs. Arrange on a tray, cover loosely with cling film and chill until needed.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the sunflower oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Don't leave unattended. Just before serving cook the eggs for 4 minutes until crisp and golden-brown. Drain on kitchen paper.For the dressing for the potatoes, whisk together the 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, remaining paprika and garlic in a large mixing bowl. Toss through the red onion and mint. Pour over the potatoes and mix. Serve the scotch eggs immediately with the potato salad. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes on a large roasting tray, drizzle with a little oil and sprinkle with 1 teaspoon of paprika and a little sea salt. Toss through to coat. Roast for 45 minutes until crisp and golden. Put the potatoes on a large roasting tray, drizzle with a little oil and sprinkle with 1 teaspoon of paprika and a little sea salt. Toss through to coat. Roast for 45 minutes until crisp and golden. For the scotch eggs, put 8 eggs in a pan of cold water and bring to a simmer. Cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking further. Once cooled, peel off the shells and set aside. For the scotch eggs, put 8 eggs in a pan of cold water and bring to a simmer. Cook for 4 minutes for soft-boiled. Put into a bowl of iced water to prevent them cooking further. Once cooled, peel off the shells and set aside. Blend the sausage and chorizo meat in a food processor until you have a smooth mixture. Cover and put in the fridge to chill for 15 minutes. Blend the sausage and chorizo meat in a food processor until you have a smooth mixture. Cover and put in the fridge to chill for 15 minutes. Shape the meat around the boiled eggs, dust in the flour. Beat the remaining egg, dip the balls in the beaten egg and roll in the breadcrumbs. Arrange on a tray, cover loosely with cling film and chill until needed. Shape the meat around the boiled eggs, dust in the flour. Beat the remaining egg, dip the balls in the beaten egg and roll in the breadcrumbs. Arrange on a tray, cover loosely with cling film and chill until needed. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the sunflower oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Don't leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the sunflower oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Don't leave unattended. Just before serving cook the eggs for 4 minutes until crisp and golden-brown. Drain on kitchen paper. Just before serving cook the eggs for 4 minutes until crisp and golden-brown. Drain on kitchen paper. For the dressing for the potatoes, whisk together the 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, remaining paprika and garlic in a large mixing bowl. Toss through the red onion and mint. Pour over the potatoes and mix. Serve the scotch eggs immediately with the potato salad. For the dressing for the potatoes, whisk together the 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, remaining paprika and garlic in a large mixing bowl. Toss through the red onion and mint. Pour over the potatoes and mix. Serve the scotch eggs immediately with the potato salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf21eb3bdbfd0cc0042c"
} | 8e8897b614438c317ea5da834f04c8c8dc0188ae5e6cc24ea7028a9c33ba18ed | James Martin's easy kedgeree recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kedgeree_11358_16x9.jpg James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour. ½ onion, finely chopped 55g/2oz butter300g/10½oz basmati rice1 tsp madras curry powderfreshly grated nutmeg200ml/7fl oz milk110ml/4fl oz double cream300g/10½oz naturally smoked haddock (undyed), bones removed and flesh cut into chunkssea salt and cracked black peppersmall bunch parsley, chopped3 hard-boiled eggs, shelled and halved good pinch cayenne and freshly ground nutmeg (optional) ½ onion, finely chopped 55g/2oz butter 300g/10½oz basmati rice 1 tsp madras curry powder freshly grated nutmeg 200ml/7fl oz milk 110ml/4fl oz double cream 300g/10½oz naturally smoked haddock (undyed), bones removed and flesh cut into chunks sea salt and cracked black pepper small bunch parsley, chopped 3 hard-boiled eggs, shelled and halved good pinch cayenne and freshly ground nutmeg (optional) knob of butterwedges of lemon knob of butter wedges of lemon Method Cook the onion gently in the butter for a few minutes, then add the rice.Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon. Cook the onion gently in the butter for a few minutes, then add the rice. Cook the onion gently in the butter for a few minutes, then add the rice. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water. When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.) When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.) Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon. Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/kedgeree_11358",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "James Martin's easy kedgeree recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kedgeree_11358_16x9.jpg James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour. ½ onion, finely chopped 55g/2oz butter300g/10½oz basmati rice1 tsp madras curry powderfreshly grated nutmeg200ml/7fl oz milk110ml/4fl oz double cream300g/10½oz naturally smoked haddock (undyed), bones removed and flesh cut into chunkssea salt and cracked black peppersmall bunch parsley, chopped3 hard-boiled eggs, shelled and halved good pinch cayenne and freshly ground nutmeg (optional) ½ onion, finely chopped 55g/2oz butter 300g/10½oz basmati rice 1 tsp madras curry powder freshly grated nutmeg 200ml/7fl oz milk 110ml/4fl oz double cream 300g/10½oz naturally smoked haddock (undyed), bones removed and flesh cut into chunks sea salt and cracked black pepper small bunch parsley, chopped 3 hard-boiled eggs, shelled and halved good pinch cayenne and freshly ground nutmeg (optional) knob of butterwedges of lemon knob of butter wedges of lemon Method Cook the onion gently in the butter for a few minutes, then add the rice.Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon. Cook the onion gently in the butter for a few minutes, then add the rice. Cook the onion gently in the butter for a few minutes, then add the rice. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water. When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.) When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.) Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon. Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf21eb3bdbfd0cc0042d"
} | 5535853e45a757b739b7a7de85bfadec0d0c25f97129b56a5244e287140ff5d8 | Scotch eggs recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scotcheggs_85851_16x9.jpg Homemade Scotch eggs are a world away from shop bought versions. They're worth the effort for a special picnic treat. 4 large free-range eggs 275g/10oz sausage meat1 tsp fresh thyme leaves1 tbsp chopped fresh parsley1 spring onion, very finely chopped salt and freshly ground black pepper125g/4oz plain flour, seasoned with salt and freshly ground black pepper1 free-range egg, beaten125g/4oz breadcrumbsvegetable oil, for deep frying 4 large free-range eggs 275g/10oz sausage meat 1 tsp fresh thyme leaves 1 tbsp chopped fresh parsley 1 spring onion, very finely chopped salt and freshly ground black pepper 125g/4oz plain flour, seasoned with salt and freshly ground black pepper 1 free-range egg, beaten 125g/4oz breadcrumbs vegetable oil, for deep frying Method Place the eggs, still in their shells, in a pan of cold salted water.Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.Drain and cool the eggs under cold running water, then peel.Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper).Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.Carefully remove from the oil with a slotted spoon and drain on kitchen paper.Serve cool. Place the eggs, still in their shells, in a pan of cold salted water. Place the eggs, still in their shells, in a pan of cold salted water. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes. Drain and cool the eggs under cold running water, then peel. Drain and cool the eggs under cold running water, then peel. Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper). Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper). Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point. Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked. Carefully remove from the oil with a slotted spoon and drain on kitchen paper. Carefully remove from the oil with a slotted spoon and drain on kitchen paper. Serve cool. Serve cool. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/scotcheggs_85851",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Scotch eggs recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scotcheggs_85851_16x9.jpg Homemade Scotch eggs are a world away from shop bought versions. They're worth the effort for a special picnic treat. 4 large free-range eggs 275g/10oz sausage meat1 tsp fresh thyme leaves1 tbsp chopped fresh parsley1 spring onion, very finely chopped salt and freshly ground black pepper125g/4oz plain flour, seasoned with salt and freshly ground black pepper1 free-range egg, beaten125g/4oz breadcrumbsvegetable oil, for deep frying 4 large free-range eggs 275g/10oz sausage meat 1 tsp fresh thyme leaves 1 tbsp chopped fresh parsley 1 spring onion, very finely chopped salt and freshly ground black pepper 125g/4oz plain flour, seasoned with salt and freshly ground black pepper 1 free-range egg, beaten 125g/4oz breadcrumbs vegetable oil, for deep frying Method Place the eggs, still in their shells, in a pan of cold salted water.Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes.Drain and cool the eggs under cold running water, then peel.Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper).Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point.Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.Carefully remove from the oil with a slotted spoon and drain on kitchen paper.Serve cool. Place the eggs, still in their shells, in a pan of cold salted water. Place the eggs, still in their shells, in a pan of cold salted water. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes. Place over a high heat and bring to the boil, then reduce the heat to simmer for exactly nine minutes. Drain and cool the eggs under cold running water, then peel. Drain and cool the eggs under cold running water, then peel. Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper). Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and freshly ground black pepper (Simon recommends being generous with the freshly ground black pepper). Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point. Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about 12.5cm/5in long and 7.5cm/3in at its widest point. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour. Place the seasoned flour onto a plate, then dredge each boiled egg in the flour. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover. Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep heavy-bottomed pan, until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked. Carefully remove from the oil with a slotted spoon and drain on kitchen paper. Carefully remove from the oil with a slotted spoon and drain on kitchen paper. Serve cool. Serve cool."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf22eb3bdbfd0cc0042e"
} | b9ae0ca679b1d502da4ddcb07176a548a5f95f76db5ed25d75863b6464753c98 | Chicken teriyaki recipe
An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_chicken_71312_16x9.jpg This easy chicken teriyaki recipe can be served with rice or noodles and your favourite veg. If you haven't made your own teriyaki sauce before, you'll be delighted with the flavour. Salty and slightly sweet, it's great for all the family. 4 chicken thighs30ml/2 tbsp honey60ml/4 tbsp soy sauce60ml/4 tbsp mirin30ml/2 tbsp sake2 tsp grated fresh root ginger1 garlic clove, chopped30ml/2 tbsp vegetable oil250g/9oz medium egg noodles 4 chicken thighs 30ml/2 tbsp honey 60ml/4 tbsp soy sauce 60ml/4 tbsp mirin 30ml/2 tbsp sake 2 tsp grated fresh root ginger 1 garlic clove, chopped 30ml/2 tbsp vegetable oil 250g/9oz medium egg noodles Method Remove the bones from the chicken thighs using a small, sharp knife.In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic. Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes. When ready to cook the chicken, heat the vegetable oil in a frying pan. Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat. Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan. Turn down the heat to low, then turn the chicken over to fry the other side. Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick. Meanwhile, cook the noodles according to packet instructions.To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken. Remove the bones from the chicken thighs using a small, sharp knife. Remove the bones from the chicken thighs using a small, sharp knife. In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic. In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic. Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes. Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes. When ready to cook the chicken, heat the vegetable oil in a frying pan. Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat. Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan. When ready to cook the chicken, heat the vegetable oil in a frying pan. Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat. Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan. Turn down the heat to low, then turn the chicken over to fry the other side. Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick. Turn down the heat to low, then turn the chicken over to fry the other side. Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick. Meanwhile, cook the noodles according to packet instructions. Meanwhile, cook the noodles according to packet instructions. To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken. To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken. Recipe tips Chicken thighs are full of flavour and the meat is more tender than chicken breast. De-boning is very simple – use a small knife and just a little patience. Buying chicken thighs with the bone in is cheaper! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/how_to_make_chicken_71312",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken teriyaki recipe",
"content": "An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_chicken_71312_16x9.jpg This easy chicken teriyaki recipe can be served with rice or noodles and your favourite veg. If you haven't made your own teriyaki sauce before, you'll be delighted with the flavour. Salty and slightly sweet, it's great for all the family. 4 chicken thighs30ml/2 tbsp honey60ml/4 tbsp soy sauce60ml/4 tbsp mirin30ml/2 tbsp sake2 tsp grated fresh root ginger1 garlic clove, chopped30ml/2 tbsp vegetable oil250g/9oz medium egg noodles 4 chicken thighs 30ml/2 tbsp honey 60ml/4 tbsp soy sauce 60ml/4 tbsp mirin 30ml/2 tbsp sake 2 tsp grated fresh root ginger 1 garlic clove, chopped 30ml/2 tbsp vegetable oil 250g/9oz medium egg noodles Method Remove the bones from the chicken thighs using a small, sharp knife.In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic. Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes. When ready to cook the chicken, heat the vegetable oil in a frying pan. Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat. Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan. Turn down the heat to low, then turn the chicken over to fry the other side. Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick. Meanwhile, cook the noodles according to packet instructions.To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken. Remove the bones from the chicken thighs using a small, sharp knife. Remove the bones from the chicken thighs using a small, sharp knife. In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic. In a large bowl, mix together the honey, soy sauce, mirin, sake, ginger and garlic. Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes. Place the chicken thighs in the marinade and cover the meat thoroughly with the sauce. Transfer the chicken to the fridge for 15 minutes. When ready to cook the chicken, heat the vegetable oil in a frying pan. Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat. Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan. When ready to cook the chicken, heat the vegetable oil in a frying pan. Dry the skin side of the chicken thighs on some kitchen paper, so the skin will crisp up when fried. Place the chicken thighs in the frying pan, skin side down, over a medium heat. Fry until the skin is browned. Depending on the size of your frying pan, you may need to fry the chicken in batches - don't crowd the pan. Turn down the heat to low, then turn the chicken over to fry the other side. Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick. Turn down the heat to low, then turn the chicken over to fry the other side. Pour the sauce used to marinate the chicken into the pan. Simmer on a low heat for five minutes, then increase the temperature and cook until the sauce becomes thick. Meanwhile, cook the noodles according to packet instructions. Meanwhile, cook the noodles according to packet instructions. To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken. To serve, slice the chicken and place on a plate with the noodles. Pour the thickened teriyaki sauce over the chicken. Recipe tips Chicken thighs are full of flavour and the meat is more tender than chicken breast. De-boning is very simple – use a small knife and just a little patience. Buying chicken thighs with the bone in is cheaper!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf22eb3bdbfd0cc0042f"
} | 7be90eea3988f6749d67a686aaaec174d18f9d6d371ff26468c0dc900ed2e99a | Serrano ham and chicken croquettes recipe
For the croquettes, melt the butter in a medium saucepan over a medium heat, add the ham and leave to cook gently for a minute or two to soften. Stir in 110g/4oz of the flour and cook for one minute, then very gradually stir in the milk, a little at a time, beating really well between each addition so that the mixture becomes silky smooth. Increase the heat slightly, bring to the boil, and leave to cook gently, whisking constantly, for five minutes, to cook out the flour. Stir in the chicken and one teaspoon of salt, or to taste, then stir in the hard-boiled egg. Scrape the mixture into a bowl, press a sheet of cling film onto the surface, and chill in the fridge, for at least six hours but ideally overnight, until really firm. When you are ready to make the croquettes, lightly flour the palms of your hands and for each croquette shape 1½ tablespoons of the chilled mixture into a ball, and then roll into a cork-shaped barrel. You should make about 24 croquettes. Refrigerate again for 30 minutes.Meanwhile for the salad, remove and discard the outer leaves of the lettuce if necessary. Break the remainder into approximately 7cm/3in pieces, wash and dry well, in a salad spinner if you have one.Spread the leaves over four medium-sized plates and arrange the tomatoes, onion and asparagus on top. Scatter the flaked tuna over the centre of each plate. Whisk the red wine vinegar and olive oil together with the salt to taste and drizzle over the salads. Garnish with the hard-boiled eggs and green olives.Heat some oil for deep-frying to 190C/375F. (Caution: hot oil can be dangerous. Never leave unattended.) Put the remaining 75g/3oz flour, egg and breadcrumbs into three separate shallow trays or bowls. Take the croquettes from the fridge and dip them four or five at a time into the flour, then the beaten egg and then the breadcrumbs. Lower them into the hot oil and cook for not quite two minutes until crisp and lightly golden-brown. You can tell when they are done because as they cook they begin to make a different noise in the fryer. Lift out with a slotted spoon and set aside on plenty of kitchen paper to drain briefly. Serve while they are still hot.To serve, pile the hot croquettes straight onto a plate with a spoonful of salad alongside. For the croquettes, melt the butter in a medium saucepan over a medium heat, add the ham and leave to cook gently for a minute or two to soften. For the croquettes, melt the butter in a medium saucepan over a medium heat, add the ham and leave to cook gently for a minute or two to soften. Stir in 110g/4oz of the flour and cook for one minute, then very gradually stir in the milk, a little at a time, beating really well between each addition so that the mixture becomes silky smooth. Stir in 110g/4oz of the flour and cook for one minute, then very gradually stir in the milk, a little at a time, beating really well between each addition so that the mixture becomes silky smooth. Increase the heat slightly, bring to the boil, and leave to cook gently, whisking constantly, for five minutes, to cook out the flour. Increase the heat slightly, bring to the boil, and leave to cook gently, whisking constantly, for five minutes, to cook out the flour. Stir in the chicken and one teaspoon of salt, or to taste, then stir in the hard-boiled egg. Stir in the chicken and one teaspoon of salt, or to taste, then stir in the hard-boiled egg. Scrape the mixture into a bowl, press a sheet of cling film onto the surface, and chill in the fridge, for at least six hours but ideally overnight, until really firm. Scrape the mixture into a bowl, press a sheet of cling film onto the surface, and chill in the fridge, for at least six hours but ideally overnight, until really firm. When you are ready to make the croquettes, lightly flour the palms of your hands and for each croquette shape 1½ tablespoons of the chilled mixture into a ball, and then roll into a cork-shaped barrel. You should make about 24 croquettes. Refrigerate again for 30 minutes. When you are ready to make the croquettes, lightly flour the palms of your hands and for each croquette shape 1½ tablespoons of the chilled mixture into a ball, and then roll into a cork-shaped barrel. You should make about 24 croquettes. Refrigerate again for 30 minutes. Meanwhile for the salad, remove and discard the outer leaves of the lettuce if necessary. Break the remainder into approximately 7cm/3in pieces, wash and dry well, in a salad spinner if you have one. Meanwhile for the salad, remove and discard the outer leaves of the lettuce if necessary. Break the remainder into approximately 7cm/3in pieces, wash and dry well, in a salad spinner if you have one. Spread the leaves over four medium-sized plates and arrange the tomatoes, onion and asparagus on top. Spread the leaves over four medium-sized plates and arrange the tomatoes, onion and asparagus on top. Scatter the flaked tuna over the centre of each plate. Scatter the flaked tuna over the centre of each plate. Whisk the red wine vinegar and olive oil together with the salt to taste and drizzle over the salads. Whisk the red wine vinegar and olive oil together with the salt to taste and drizzle over the salads. Garnish with the hard-boiled eggs and green olives. Garnish with the hard-boiled eggs and green olives. Heat some oil for deep-frying to 190C/375F. (Caution: hot oil can be dangerous. Never leave unattended.) Heat some oil for deep-frying to 190C/375F. (Caution: hot oil can be dangerous. Never leave unattended.) Put the remaining 75g/3oz flour, egg and breadcrumbs into three separate shallow trays or bowls. Put the remaining 75g/3oz flour, egg and breadcrumbs into three separate shallow trays or bowls. Take the croquettes from the fridge and dip them four or five at a time into the flour, then the beaten egg and then the breadcrumbs. Lower them into the hot oil and cook for not quite two minutes until crisp and lightly golden-brown. You can tell when they are done because as they cook they begin to make a different noise in the fryer. Take the croquettes from the fridge and dip them four or five at a time into the flour, then the beaten egg and then the breadcrumbs. Lower them into the hot oil and cook for not quite two minutes until crisp and lightly golden-brown. You can tell when they are done because as they cook they begin to make a different noise in the fryer. Lift out with a slotted spoon and set aside on plenty of kitchen paper to drain briefly. Serve while they are still hot. Lift out with a slotted spoon and set aside on plenty of kitchen paper to drain briefly. Serve while they are still hot. To serve, pile the hot croquettes straight onto a plate with a spoonful of salad alongside. To serve, pile the hot croquettes straight onto a plate with a spoonful of salad alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/serrano_ham_and_chicken_90650",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Serrano ham and chicken croquettes recipe",
"content": "For the croquettes, melt the butter in a medium saucepan over a medium heat, add the ham and leave to cook gently for a minute or two to soften. Stir in 110g/4oz of the flour and cook for one minute, then very gradually stir in the milk, a little at a time, beating really well between each addition so that the mixture becomes silky smooth. Increase the heat slightly, bring to the boil, and leave to cook gently, whisking constantly, for five minutes, to cook out the flour. Stir in the chicken and one teaspoon of salt, or to taste, then stir in the hard-boiled egg. Scrape the mixture into a bowl, press a sheet of cling film onto the surface, and chill in the fridge, for at least six hours but ideally overnight, until really firm. When you are ready to make the croquettes, lightly flour the palms of your hands and for each croquette shape 1½ tablespoons of the chilled mixture into a ball, and then roll into a cork-shaped barrel. You should make about 24 croquettes. Refrigerate again for 30 minutes.Meanwhile for the salad, remove and discard the outer leaves of the lettuce if necessary. Break the remainder into approximately 7cm/3in pieces, wash and dry well, in a salad spinner if you have one.Spread the leaves over four medium-sized plates and arrange the tomatoes, onion and asparagus on top. Scatter the flaked tuna over the centre of each plate. Whisk the red wine vinegar and olive oil together with the salt to taste and drizzle over the salads. Garnish with the hard-boiled eggs and green olives.Heat some oil for deep-frying to 190C/375F. (Caution: hot oil can be dangerous. Never leave unattended.) Put the remaining 75g/3oz flour, egg and breadcrumbs into three separate shallow trays or bowls. Take the croquettes from the fridge and dip them four or five at a time into the flour, then the beaten egg and then the breadcrumbs. Lower them into the hot oil and cook for not quite two minutes until crisp and lightly golden-brown. You can tell when they are done because as they cook they begin to make a different noise in the fryer. Lift out with a slotted spoon and set aside on plenty of kitchen paper to drain briefly. Serve while they are still hot.To serve, pile the hot croquettes straight onto a plate with a spoonful of salad alongside. For the croquettes, melt the butter in a medium saucepan over a medium heat, add the ham and leave to cook gently for a minute or two to soften. For the croquettes, melt the butter in a medium saucepan over a medium heat, add the ham and leave to cook gently for a minute or two to soften. Stir in 110g/4oz of the flour and cook for one minute, then very gradually stir in the milk, a little at a time, beating really well between each addition so that the mixture becomes silky smooth. Stir in 110g/4oz of the flour and cook for one minute, then very gradually stir in the milk, a little at a time, beating really well between each addition so that the mixture becomes silky smooth. Increase the heat slightly, bring to the boil, and leave to cook gently, whisking constantly, for five minutes, to cook out the flour. Increase the heat slightly, bring to the boil, and leave to cook gently, whisking constantly, for five minutes, to cook out the flour. Stir in the chicken and one teaspoon of salt, or to taste, then stir in the hard-boiled egg. Stir in the chicken and one teaspoon of salt, or to taste, then stir in the hard-boiled egg. Scrape the mixture into a bowl, press a sheet of cling film onto the surface, and chill in the fridge, for at least six hours but ideally overnight, until really firm. Scrape the mixture into a bowl, press a sheet of cling film onto the surface, and chill in the fridge, for at least six hours but ideally overnight, until really firm. When you are ready to make the croquettes, lightly flour the palms of your hands and for each croquette shape 1½ tablespoons of the chilled mixture into a ball, and then roll into a cork-shaped barrel. You should make about 24 croquettes. Refrigerate again for 30 minutes. When you are ready to make the croquettes, lightly flour the palms of your hands and for each croquette shape 1½ tablespoons of the chilled mixture into a ball, and then roll into a cork-shaped barrel. You should make about 24 croquettes. Refrigerate again for 30 minutes. Meanwhile for the salad, remove and discard the outer leaves of the lettuce if necessary. Break the remainder into approximately 7cm/3in pieces, wash and dry well, in a salad spinner if you have one. Meanwhile for the salad, remove and discard the outer leaves of the lettuce if necessary. Break the remainder into approximately 7cm/3in pieces, wash and dry well, in a salad spinner if you have one. Spread the leaves over four medium-sized plates and arrange the tomatoes, onion and asparagus on top. Spread the leaves over four medium-sized plates and arrange the tomatoes, onion and asparagus on top. Scatter the flaked tuna over the centre of each plate. Scatter the flaked tuna over the centre of each plate. Whisk the red wine vinegar and olive oil together with the salt to taste and drizzle over the salads. Whisk the red wine vinegar and olive oil together with the salt to taste and drizzle over the salads. Garnish with the hard-boiled eggs and green olives. Garnish with the hard-boiled eggs and green olives. Heat some oil for deep-frying to 190C/375F. (Caution: hot oil can be dangerous. Never leave unattended.) Heat some oil for deep-frying to 190C/375F. (Caution: hot oil can be dangerous. Never leave unattended.) Put the remaining 75g/3oz flour, egg and breadcrumbs into three separate shallow trays or bowls. Put the remaining 75g/3oz flour, egg and breadcrumbs into three separate shallow trays or bowls. Take the croquettes from the fridge and dip them four or five at a time into the flour, then the beaten egg and then the breadcrumbs. Lower them into the hot oil and cook for not quite two minutes until crisp and lightly golden-brown. You can tell when they are done because as they cook they begin to make a different noise in the fryer. Take the croquettes from the fridge and dip them four or five at a time into the flour, then the beaten egg and then the breadcrumbs. Lower them into the hot oil and cook for not quite two minutes until crisp and lightly golden-brown. You can tell when they are done because as they cook they begin to make a different noise in the fryer. Lift out with a slotted spoon and set aside on plenty of kitchen paper to drain briefly. Serve while they are still hot. Lift out with a slotted spoon and set aside on plenty of kitchen paper to drain briefly. Serve while they are still hot. To serve, pile the hot croquettes straight onto a plate with a spoonful of salad alongside. To serve, pile the hot croquettes straight onto a plate with a spoonful of salad alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf22eb3bdbfd0cc00430"
} | c0cd64f021d28f6cd0789eecf45328945ed74a06f77bb2a2982793a32515cdf9 | Korean fried chicken recipe
Start by brining the chicken. Dissolve the sugar and salt in the hot water, then mix1 litre/1¾ pint cold water into the brine solution. Submerge the chicken and leave to stand, covered, for 2 hours. Meanwhile, make the sauces.For the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a saucepan. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. Taste for seasoning and add a little salt if necessary. Add sesame oil to taste. Whisk the cornflour with a little cold water until you have a smooth but very runny paste, then whisk this into the sauce over a low heat, until the sauce thickens very slightly. Set aside.For the chilli sauce, whisk all the ingredients together, thinning with a little water if too thick. Taste and add salt if necessary.To cook the chicken, drain and rinse the brined chicken thoroughly, then pat dry. Make the first coating (this is the coating the batter will stick to, otherwise it tends to fall off) by whisking the flour, cornflour, baking powder and salt together. Dust the chicken in this mixture, patting off any excess, and leave to stand while you make the batter.For the batter, whisk together the dry ingredients, then whisk in 100ml/3½ cold water and the vodka – the texture should be quite thin, like double cream.Add oil to your fryer, large saucepan or wok, making sure you don’t fill it beyond half way. Heat the oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Dip the chicken pieces in the batter one at a time. Allow any excess to drip off over the bowl, then slowly lower into the hot oil, letting go when the chicken piece is almost submerged. Fry for 8–10 minutes, then drain and put on kitchen paper – the chicken should be cooked through but have barely taken on any colour. Turn the heat up to 190C, or if using a saucepan, turn the heat up and leave for around 5 minutes to reach the right temperature. Fry the chicken for another 2 minutes, or until it has darkened. Remove and drain thoroughly on kitchen paper. It should be beautifully crisp. You can serve it with the sauces, or you can brush some of the soy-based sauce over it and serve with the chilli sauce. Start by brining the chicken. Dissolve the sugar and salt in the hot water, then mix1 litre/1¾ pint cold water into the brine solution. Submerge the chicken and leave to stand, covered, for 2 hours. Meanwhile, make the sauces. Start by brining the chicken. Dissolve the sugar and salt in the hot water, then mix1 litre/1¾ pint cold water into the brine solution. Submerge the chicken and leave to stand, covered, for 2 hours. Meanwhile, make the sauces. For the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a saucepan. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. Taste for seasoning and add a little salt if necessary. Add sesame oil to taste. Whisk the cornflour with a little cold water until you have a smooth but very runny paste, then whisk this into the sauce over a low heat, until the sauce thickens very slightly. Set aside. For the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a saucepan. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. Taste for seasoning and add a little salt if necessary. Add sesame oil to taste. Whisk the cornflour with a little cold water until you have a smooth but very runny paste, then whisk this into the sauce over a low heat, until the sauce thickens very slightly. Set aside. For the chilli sauce, whisk all the ingredients together, thinning with a little water if too thick. Taste and add salt if necessary. For the chilli sauce, whisk all the ingredients together, thinning with a little water if too thick. Taste and add salt if necessary. To cook the chicken, drain and rinse the brined chicken thoroughly, then pat dry. Make the first coating (this is the coating the batter will stick to, otherwise it tends to fall off) by whisking the flour, cornflour, baking powder and salt together. Dust the chicken in this mixture, patting off any excess, and leave to stand while you make the batter. To cook the chicken, drain and rinse the brined chicken thoroughly, then pat dry. Make the first coating (this is the coating the batter will stick to, otherwise it tends to fall off) by whisking the flour, cornflour, baking powder and salt together. Dust the chicken in this mixture, patting off any excess, and leave to stand while you make the batter. For the batter, whisk together the dry ingredients, then whisk in 100ml/3½ cold water and the vodka – the texture should be quite thin, like double cream. For the batter, whisk together the dry ingredients, then whisk in 100ml/3½ cold water and the vodka – the texture should be quite thin, like double cream. Add oil to your fryer, large saucepan or wok, making sure you don’t fill it beyond half way. Heat the oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add oil to your fryer, large saucepan or wok, making sure you don’t fill it beyond half way. Heat the oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the chicken pieces in the batter one at a time. Allow any excess to drip off over the bowl, then slowly lower into the hot oil, letting go when the chicken piece is almost submerged. Fry for 8–10 minutes, then drain and put on kitchen paper – the chicken should be cooked through but have barely taken on any colour. Turn the heat up to 190C, or if using a saucepan, turn the heat up and leave for around 5 minutes to reach the right temperature. Fry the chicken for another 2 minutes, or until it has darkened. Remove and drain thoroughly on kitchen paper. It should be beautifully crisp. You can serve it with the sauces, or you can brush some of the soy-based sauce over it and serve with the chilli sauce. Dip the chicken pieces in the batter one at a time. Allow any excess to drip off over the bowl, then slowly lower into the hot oil, letting go when the chicken piece is almost submerged. Fry for 8–10 minutes, then drain and put on kitchen paper – the chicken should be cooked through but have barely taken on any colour. Turn the heat up to 190C, or if using a saucepan, turn the heat up and leave for around 5 minutes to reach the right temperature. Fry the chicken for another 2 minutes, or until it has darkened. Remove and drain thoroughly on kitchen paper. It should be beautifully crisp. You can serve it with the sauces, or you can brush some of the soy-based sauce over it and serve with the chilli sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/korean_fried_chicken_51459",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Korean fried chicken recipe",
"content": "Start by brining the chicken. Dissolve the sugar and salt in the hot water, then mix1 litre/1¾ pint cold water into the brine solution. Submerge the chicken and leave to stand, covered, for 2 hours. Meanwhile, make the sauces.For the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a saucepan. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. Taste for seasoning and add a little salt if necessary. Add sesame oil to taste. Whisk the cornflour with a little cold water until you have a smooth but very runny paste, then whisk this into the sauce over a low heat, until the sauce thickens very slightly. Set aside.For the chilli sauce, whisk all the ingredients together, thinning with a little water if too thick. Taste and add salt if necessary.To cook the chicken, drain and rinse the brined chicken thoroughly, then pat dry. Make the first coating (this is the coating the batter will stick to, otherwise it tends to fall off) by whisking the flour, cornflour, baking powder and salt together. Dust the chicken in this mixture, patting off any excess, and leave to stand while you make the batter.For the batter, whisk together the dry ingredients, then whisk in 100ml/3½ cold water and the vodka – the texture should be quite thin, like double cream.Add oil to your fryer, large saucepan or wok, making sure you don’t fill it beyond half way. Heat the oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Dip the chicken pieces in the batter one at a time. Allow any excess to drip off over the bowl, then slowly lower into the hot oil, letting go when the chicken piece is almost submerged. Fry for 8–10 minutes, then drain and put on kitchen paper – the chicken should be cooked through but have barely taken on any colour. Turn the heat up to 190C, or if using a saucepan, turn the heat up and leave for around 5 minutes to reach the right temperature. Fry the chicken for another 2 minutes, or until it has darkened. Remove and drain thoroughly on kitchen paper. It should be beautifully crisp. You can serve it with the sauces, or you can brush some of the soy-based sauce over it and serve with the chilli sauce. Start by brining the chicken. Dissolve the sugar and salt in the hot water, then mix1 litre/1¾ pint cold water into the brine solution. Submerge the chicken and leave to stand, covered, for 2 hours. Meanwhile, make the sauces. Start by brining the chicken. Dissolve the sugar and salt in the hot water, then mix1 litre/1¾ pint cold water into the brine solution. Submerge the chicken and leave to stand, covered, for 2 hours. Meanwhile, make the sauces. For the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a saucepan. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. Taste for seasoning and add a little salt if necessary. Add sesame oil to taste. Whisk the cornflour with a little cold water until you have a smooth but very runny paste, then whisk this into the sauce over a low heat, until the sauce thickens very slightly. Set aside. For the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a saucepan. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. Taste for seasoning and add a little salt if necessary. Add sesame oil to taste. Whisk the cornflour with a little cold water until you have a smooth but very runny paste, then whisk this into the sauce over a low heat, until the sauce thickens very slightly. Set aside. For the chilli sauce, whisk all the ingredients together, thinning with a little water if too thick. Taste and add salt if necessary. For the chilli sauce, whisk all the ingredients together, thinning with a little water if too thick. Taste and add salt if necessary. To cook the chicken, drain and rinse the brined chicken thoroughly, then pat dry. Make the first coating (this is the coating the batter will stick to, otherwise it tends to fall off) by whisking the flour, cornflour, baking powder and salt together. Dust the chicken in this mixture, patting off any excess, and leave to stand while you make the batter. To cook the chicken, drain and rinse the brined chicken thoroughly, then pat dry. Make the first coating (this is the coating the batter will stick to, otherwise it tends to fall off) by whisking the flour, cornflour, baking powder and salt together. Dust the chicken in this mixture, patting off any excess, and leave to stand while you make the batter. For the batter, whisk together the dry ingredients, then whisk in 100ml/3½ cold water and the vodka – the texture should be quite thin, like double cream. For the batter, whisk together the dry ingredients, then whisk in 100ml/3½ cold water and the vodka – the texture should be quite thin, like double cream. Add oil to your fryer, large saucepan or wok, making sure you don’t fill it beyond half way. Heat the oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add oil to your fryer, large saucepan or wok, making sure you don’t fill it beyond half way. Heat the oil to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the chicken pieces in the batter one at a time. Allow any excess to drip off over the bowl, then slowly lower into the hot oil, letting go when the chicken piece is almost submerged. Fry for 8–10 minutes, then drain and put on kitchen paper – the chicken should be cooked through but have barely taken on any colour. Turn the heat up to 190C, or if using a saucepan, turn the heat up and leave for around 5 minutes to reach the right temperature. Fry the chicken for another 2 minutes, or until it has darkened. Remove and drain thoroughly on kitchen paper. It should be beautifully crisp. You can serve it with the sauces, or you can brush some of the soy-based sauce over it and serve with the chilli sauce. Dip the chicken pieces in the batter one at a time. Allow any excess to drip off over the bowl, then slowly lower into the hot oil, letting go when the chicken piece is almost submerged. Fry for 8–10 minutes, then drain and put on kitchen paper – the chicken should be cooked through but have barely taken on any colour. Turn the heat up to 190C, or if using a saucepan, turn the heat up and leave for around 5 minutes to reach the right temperature. Fry the chicken for another 2 minutes, or until it has darkened. Remove and drain thoroughly on kitchen paper. It should be beautifully crisp. You can serve it with the sauces, or you can brush some of the soy-based sauce over it and serve with the chilli sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf22eb3bdbfd0cc00431"
} | db7a120360c84b82ca7e306ada64cf543e54eeca08bcf3cf598d5557440e9731 | Easy chicken tacos recipe
An average of 4.9 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yucatn_chicken_tacos_97105_16x9.jpg This is such an easy chicken taco recipe, and it's also a healthy meal choice for anyone on a low-calorie diet. Each serving provides 496 kcal, 33g protein, 56g carbohydrates (of which 11g sugars), 14g fat (of which 3g saturates), 5.5g fibre and 2.2g salt. 2 garlic cloves, crushed or finely grated1 orange, zest and juice only 2 large limes, zest and juice only 2 tbsp Mexican hot chilli sauce2 tbsp tomato purée1 tsp dried oregano1 tsp ground cumin1 tsp flaked sea salt or ½ tsp fine salt1 tsp freshly ground black pepper 2 garlic cloves, crushed or finely grated 1 orange, zest and juice only 2 large limes, zest and juice only 2 tbsp Mexican hot chilli sauce 2 tbsp tomato purée 1 tsp dried oregano 1 tsp ground cumin 1 tsp flaked sea salt or ½ tsp fine salt 1 tsp freshly ground black pepper 6 boneless, skinless chicken thigh fillets, fat trimmed4 corn tortillas, warmed, to serve2 Little Gem lettuces, leaves separated, rinsed and dried, to serve1 ripe avocado (about 150g/5½oz), stoned, peeled and sliced, to servesoured cream or reduced-fat crème fraîche, to serve 6 boneless, skinless chicken thigh fillets, fat trimmed 4 corn tortillas, warmed, to serve 2 Little Gem lettuces, leaves separated, rinsed and dried, to serve 1 ripe avocado (about 150g/5½oz), stoned, peeled and sliced, to serve soured cream or reduced-fat crème fraîche, to serve 1 red onion, finely sliced 1 tbsp white or red wine vinegar1 tbsp caster sugar 1 red onion, finely sliced 1 tbsp white or red wine vinegar 1 tbsp caster sugar Method To make the marinade, place all the ingredients into a large bowl and mix well. Add the chicken and turn several times until well coated. Cover the bowl and put in the fridge to marinate for 30–60 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Place the marinated chicken on the prepared tray. Brush the chicken generously with more of the marinade. Roast in the preheated oven for 20–25 minutes, or until the chicken is tender and cooked through and the marinade is slightly charred in places. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the fillet is pierced with a skewer.Meanwhile, make the pickled red onion. Put the onion in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 minutes. Drain well and then stir in the vinegar and caster sugar. Leave to stand for at least 10 minutes before draining and serving. Transfer the chicken to a board and tear into pieces with two forks. To serve, place the chicken on the warmed tortillas and top with the lettuce, avocado, pickled onions and soured cream. To make the marinade, place all the ingredients into a large bowl and mix well. Add the chicken and turn several times until well coated. Cover the bowl and put in the fridge to marinate for 30–60 minutes. To make the marinade, place all the ingredients into a large bowl and mix well. Add the chicken and turn several times until well coated. Cover the bowl and put in the fridge to marinate for 30–60 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Place the marinated chicken on the prepared tray. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Place the marinated chicken on the prepared tray. Brush the chicken generously with more of the marinade. Roast in the preheated oven for 20–25 minutes, or until the chicken is tender and cooked through and the marinade is slightly charred in places. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the fillet is pierced with a skewer. Brush the chicken generously with more of the marinade. Roast in the preheated oven for 20–25 minutes, or until the chicken is tender and cooked through and the marinade is slightly charred in places. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the fillet is pierced with a skewer. Meanwhile, make the pickled red onion. Put the onion in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 minutes. Drain well and then stir in the vinegar and caster sugar. Leave to stand for at least 10 minutes before draining and serving. Meanwhile, make the pickled red onion. Put the onion in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 minutes. Drain well and then stir in the vinegar and caster sugar. Leave to stand for at least 10 minutes before draining and serving. Transfer the chicken to a board and tear into pieces with two forks. To serve, place the chicken on the warmed tortillas and top with the lettuce, avocado, pickled onions and soured cream. Transfer the chicken to a board and tear into pieces with two forks. To serve, place the chicken on the warmed tortillas and top with the lettuce, avocado, pickled onions and soured cream. Recipe tips You could also cook the chicken over a barbecue, turning regularly until it's completely cooked through. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/yucatn_chicken_tacos_97105",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy chicken tacos recipe",
"content": "An average of 4.9 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yucatn_chicken_tacos_97105_16x9.jpg This is such an easy chicken taco recipe, and it's also a healthy meal choice for anyone on a low-calorie diet. Each serving provides 496 kcal, 33g protein, 56g carbohydrates (of which 11g sugars), 14g fat (of which 3g saturates), 5.5g fibre and 2.2g salt. 2 garlic cloves, crushed or finely grated1 orange, zest and juice only 2 large limes, zest and juice only 2 tbsp Mexican hot chilli sauce2 tbsp tomato purée1 tsp dried oregano1 tsp ground cumin1 tsp flaked sea salt or ½ tsp fine salt1 tsp freshly ground black pepper 2 garlic cloves, crushed or finely grated 1 orange, zest and juice only 2 large limes, zest and juice only 2 tbsp Mexican hot chilli sauce 2 tbsp tomato purée 1 tsp dried oregano 1 tsp ground cumin 1 tsp flaked sea salt or ½ tsp fine salt 1 tsp freshly ground black pepper 6 boneless, skinless chicken thigh fillets, fat trimmed4 corn tortillas, warmed, to serve2 Little Gem lettuces, leaves separated, rinsed and dried, to serve1 ripe avocado (about 150g/5½oz), stoned, peeled and sliced, to servesoured cream or reduced-fat crème fraîche, to serve 6 boneless, skinless chicken thigh fillets, fat trimmed 4 corn tortillas, warmed, to serve 2 Little Gem lettuces, leaves separated, rinsed and dried, to serve 1 ripe avocado (about 150g/5½oz), stoned, peeled and sliced, to serve soured cream or reduced-fat crème fraîche, to serve 1 red onion, finely sliced 1 tbsp white or red wine vinegar1 tbsp caster sugar 1 red onion, finely sliced 1 tbsp white or red wine vinegar 1 tbsp caster sugar Method To make the marinade, place all the ingredients into a large bowl and mix well. Add the chicken and turn several times until well coated. Cover the bowl and put in the fridge to marinate for 30–60 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Place the marinated chicken on the prepared tray. Brush the chicken generously with more of the marinade. Roast in the preheated oven for 20–25 minutes, or until the chicken is tender and cooked through and the marinade is slightly charred in places. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the fillet is pierced with a skewer.Meanwhile, make the pickled red onion. Put the onion in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 minutes. Drain well and then stir in the vinegar and caster sugar. Leave to stand for at least 10 minutes before draining and serving. Transfer the chicken to a board and tear into pieces with two forks. To serve, place the chicken on the warmed tortillas and top with the lettuce, avocado, pickled onions and soured cream. To make the marinade, place all the ingredients into a large bowl and mix well. Add the chicken and turn several times until well coated. Cover the bowl and put in the fridge to marinate for 30–60 minutes. To make the marinade, place all the ingredients into a large bowl and mix well. Add the chicken and turn several times until well coated. Cover the bowl and put in the fridge to marinate for 30–60 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Place the marinated chicken on the prepared tray. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Place the marinated chicken on the prepared tray. Brush the chicken generously with more of the marinade. Roast in the preheated oven for 20–25 minutes, or until the chicken is tender and cooked through and the marinade is slightly charred in places. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the fillet is pierced with a skewer. Brush the chicken generously with more of the marinade. Roast in the preheated oven for 20–25 minutes, or until the chicken is tender and cooked through and the marinade is slightly charred in places. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the fillet is pierced with a skewer. Meanwhile, make the pickled red onion. Put the onion in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 minutes. Drain well and then stir in the vinegar and caster sugar. Leave to stand for at least 10 minutes before draining and serving. Meanwhile, make the pickled red onion. Put the onion in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 minutes. Drain well and then stir in the vinegar and caster sugar. Leave to stand for at least 10 minutes before draining and serving. Transfer the chicken to a board and tear into pieces with two forks. To serve, place the chicken on the warmed tortillas and top with the lettuce, avocado, pickled onions and soured cream. Transfer the chicken to a board and tear into pieces with two forks. To serve, place the chicken on the warmed tortillas and top with the lettuce, avocado, pickled onions and soured cream. Recipe tips You could also cook the chicken over a barbecue, turning regularly until it's completely cooked through."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf23eb3bdbfd0cc00432"
} | 7cf48b2f2c087c3be2d4bc31bd97d4d66a6a67ece27ef30845b7257158749c27 | Teriyaki chicken recipe
An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/teriyakichicken_85358_16x9.jpg Make this tasty chicken teriyaki recipe for a speedy supper. Serve with rice and steamed bok choi. 2 tsp Tabasco sauce (optional)2 tbsp clear honey2 tbsp sesame oil2 tbsp soy sauce4 chicken thighs, bone removed, sliced1 tbsp vegetable oilboiled rice, to servesteamed bok choi, to serve 2 tsp Tabasco sauce (optional) 2 tbsp clear honey 2 tbsp sesame oil 2 tbsp soy sauce 4 chicken thighs, bone removed, sliced 1 tbsp vegetable oil boiled rice, to serve steamed bok choi, to serve Method Put the Tabasco sauce (if using), honey, sesame oil and soy sauce in a bowl and mix well. Put the chicken slices into the bowl, stir well to coat and leave to marinate for 5 minutes.Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the chicken from the pan and set aside, keep warm.Pour the marinade into the pan and boil rapidly for a few minutes until slightly reduced. To serve, put the chicken slices on a plate and pour over the sauce. Serve with rice and steamed bok choi. Put the Tabasco sauce (if using), honey, sesame oil and soy sauce in a bowl and mix well. Put the chicken slices into the bowl, stir well to coat and leave to marinate for 5 minutes. Put the Tabasco sauce (if using), honey, sesame oil and soy sauce in a bowl and mix well. Put the chicken slices into the bowl, stir well to coat and leave to marinate for 5 minutes. Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the chicken from the pan and set aside, keep warm. Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the chicken from the pan and set aside, keep warm. Pour the marinade into the pan and boil rapidly for a few minutes until slightly reduced. Pour the marinade into the pan and boil rapidly for a few minutes until slightly reduced. To serve, put the chicken slices on a plate and pour over the sauce. Serve with rice and steamed bok choi. To serve, put the chicken slices on a plate and pour over the sauce. Serve with rice and steamed bok choi. Recipe tips Chicken thighs are full of flavour and much cheaper than chicken breasts, perfect for cooking on a budget. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/teriyakichicken_85358",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Teriyaki chicken recipe",
"content": "An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/teriyakichicken_85358_16x9.jpg Make this tasty chicken teriyaki recipe for a speedy supper. Serve with rice and steamed bok choi. 2 tsp Tabasco sauce (optional)2 tbsp clear honey2 tbsp sesame oil2 tbsp soy sauce4 chicken thighs, bone removed, sliced1 tbsp vegetable oilboiled rice, to servesteamed bok choi, to serve 2 tsp Tabasco sauce (optional) 2 tbsp clear honey 2 tbsp sesame oil 2 tbsp soy sauce 4 chicken thighs, bone removed, sliced 1 tbsp vegetable oil boiled rice, to serve steamed bok choi, to serve Method Put the Tabasco sauce (if using), honey, sesame oil and soy sauce in a bowl and mix well. Put the chicken slices into the bowl, stir well to coat and leave to marinate for 5 minutes.Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the chicken from the pan and set aside, keep warm.Pour the marinade into the pan and boil rapidly for a few minutes until slightly reduced. To serve, put the chicken slices on a plate and pour over the sauce. Serve with rice and steamed bok choi. Put the Tabasco sauce (if using), honey, sesame oil and soy sauce in a bowl and mix well. Put the chicken slices into the bowl, stir well to coat and leave to marinate for 5 minutes. Put the Tabasco sauce (if using), honey, sesame oil and soy sauce in a bowl and mix well. Put the chicken slices into the bowl, stir well to coat and leave to marinate for 5 minutes. Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the chicken from the pan and set aside, keep warm. Heat the vegetable oil in a frying pan. Remove the chicken slices from the marinade, reserving the marinade, and fry for 3-4 minutes on each side, or until completely cooked through. Remove the chicken from the pan and set aside, keep warm. Pour the marinade into the pan and boil rapidly for a few minutes until slightly reduced. Pour the marinade into the pan and boil rapidly for a few minutes until slightly reduced. To serve, put the chicken slices on a plate and pour over the sauce. Serve with rice and steamed bok choi. To serve, put the chicken slices on a plate and pour over the sauce. Serve with rice and steamed bok choi. Recipe tips Chicken thighs are full of flavour and much cheaper than chicken breasts, perfect for cooking on a budget."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf23eb3bdbfd0cc00433"
} | 102860d6a4968f41ff5af56284643f3e2b1140eba5290eecb1895657c3427ada | Mangalorean chicken sukka and curry leaf flatbreads recipe
An average of 4.6 out of 5 stars from 5 ratings If you want to make a really special chicken curry then this is the recipe for you, top it off with some homemade spiced flatbreads for a real treat. 30g/1oz coriander seeds 15g/½oz cumin seeds 5g black peppercorns 2-3 green cardamom pods1cm/½in cinnamon stick3-4 dry red chilies, seeds removed20g/¾oz garlic (about 3-4 garlic cloves), chopped 5g curry leaves 75g/2¾oz onion (about 1 small onion), chopped100ml/3½fl oz coconut milk 30g/1oz coriander seeds 15g/½oz cumin seeds 5g black peppercorns 2-3 green cardamom pods 1cm/½in cinnamon stick 3-4 dry red chilies, seeds removed 20g/¾oz garlic (about 3-4 garlic cloves), chopped 5g curry leaves 75g/2¾oz onion (about 1 small onion), chopped 100ml/3½fl oz coconut milk 250g/9oz white flour salt, to taste5g curry leaves, chopped 2 tsp crushed fennel seeds 50g/1¾oz clarified butter (ghee) 250g/9oz white flour salt, to taste 5g curry leaves, chopped 2 tsp crushed fennel seeds 50g/1¾oz clarified butter (ghee) 50ml/2fl oz vegetable oil 2 tsp mustard seeds10g curry leaves 150g/5½oz onion (about 1 large onion), sliced½ tbsp chilli powder (optional)600g/1lb 5oz chicken thigh, cut into 5cm/2in cubes250g/9oz dessicated coconut 1 lemon, juice onlysalt 50ml/2fl oz vegetable oil 2 tsp mustard seeds 10g curry leaves 150g/5½oz onion (about 1 large onion), sliced ½ tbsp chilli powder (optional) 600g/1lb 5oz chicken thigh, cut into 5cm/2in cubes 250g/9oz dessicated coconut 1 lemon, juice only salt 4 tbsp mustard cress 4 tbsp mustard cress Method For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk. For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes.For the curry, heat the vegetable oil in a large pan. Add the mustard seeds, curry leaves and onions. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice.When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked, brush both sides with clarified butter.Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve. For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk. For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk. For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes. For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes. For the curry, heat the vegetable oil in a large pan. Add the mustard seeds, curry leaves and onions. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice. For the curry, heat the vegetable oil in a large pan. Add the mustard seeds, curry leaves and onions. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice. When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked, brush both sides with clarified butter. When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked, brush both sides with clarified butter. Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve. Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mangalorean_chicken_14017",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mangalorean chicken sukka and curry leaf flatbreads recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings If you want to make a really special chicken curry then this is the recipe for you, top it off with some homemade spiced flatbreads for a real treat. 30g/1oz coriander seeds 15g/½oz cumin seeds 5g black peppercorns 2-3 green cardamom pods1cm/½in cinnamon stick3-4 dry red chilies, seeds removed20g/¾oz garlic (about 3-4 garlic cloves), chopped 5g curry leaves 75g/2¾oz onion (about 1 small onion), chopped100ml/3½fl oz coconut milk 30g/1oz coriander seeds 15g/½oz cumin seeds 5g black peppercorns 2-3 green cardamom pods 1cm/½in cinnamon stick 3-4 dry red chilies, seeds removed 20g/¾oz garlic (about 3-4 garlic cloves), chopped 5g curry leaves 75g/2¾oz onion (about 1 small onion), chopped 100ml/3½fl oz coconut milk 250g/9oz white flour salt, to taste5g curry leaves, chopped 2 tsp crushed fennel seeds 50g/1¾oz clarified butter (ghee) 250g/9oz white flour salt, to taste 5g curry leaves, chopped 2 tsp crushed fennel seeds 50g/1¾oz clarified butter (ghee) 50ml/2fl oz vegetable oil 2 tsp mustard seeds10g curry leaves 150g/5½oz onion (about 1 large onion), sliced½ tbsp chilli powder (optional)600g/1lb 5oz chicken thigh, cut into 5cm/2in cubes250g/9oz dessicated coconut 1 lemon, juice onlysalt 50ml/2fl oz vegetable oil 2 tsp mustard seeds 10g curry leaves 150g/5½oz onion (about 1 large onion), sliced ½ tbsp chilli powder (optional) 600g/1lb 5oz chicken thigh, cut into 5cm/2in cubes 250g/9oz dessicated coconut 1 lemon, juice only salt 4 tbsp mustard cress 4 tbsp mustard cress Method For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk. For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes.For the curry, heat the vegetable oil in a large pan. Add the mustard seeds, curry leaves and onions. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice.When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked, brush both sides with clarified butter.Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve. For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk. For the spice paste, toast the spices in a pan slowly over a low heat until they are fragrant. Then grind in a spice grinder, add the ground spices to a blender and blend to a fine paste with the garlic, curry leaves, onions and coconut milk. For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes. For the flatbread, put the flour, salt, curry leaves and fennel seeds in a mixing bowl. Mix them gently until combined. Add water in batches until you have a firm dough (use as little water as possible). Roll the dough into 8 small balls, cover and set aside to rest for 30 minutes. For the curry, heat the vegetable oil in a large pan. Add the mustard seeds, curry leaves and onions. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice. For the curry, heat the vegetable oil in a large pan. Add the mustard seeds, curry leaves and onions. Gently fry the onions until translucent, then add the red chilli powder followed by the spice paste. Cook for 15 minutes over a low heat. Add the chicken and cook for 10 minutes. Stir in the dessicated coconut. Season with salt and lemon juice. When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked, brush both sides with clarified butter. When you are ready to cook the flatbread, dust a work surface with flour and roll the balls of dough out as thinly as possible with a rolling pin. Dry fry in a large pan for a few minutes on each side until cooked through. When cooked, brush both sides with clarified butter. Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve. Serve the chicken curry with fennel and curry leaf flatbreads. Garnish with mustard cress and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf23eb3bdbfd0cc00434"
} | 43db97be6a804e9489506470c25270cb0fc950341894293c03c3f80a71e88889 | Pork pie with chicken and apricots recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_pie_with_chicken_02918_16x9.jpg We've taken Andrew's delicious recipe and made it suitable for a normal cake tin so you can easily try it at home – no specially commissioned pie moulds required. For this recipe you will need a 20cm/8in deep, round springform cake tin and a baking tray large enough to sit the cake tin in. 500g/1lb 2oz plain flour, plus extra for dusting100g/3½oz strong white flour2½ tsp salt125g/4½oz chilled salted butter, cubed150g/5½oz vegetable fat (such as Trex), plus extra for greasing325ml/11fl oz boiling water1 free-range egg, beaten 500g/1lb 2oz plain flour, plus extra for dusting 100g/3½oz strong white flour 2½ tsp salt 125g/4½oz chilled salted butter, cubed 150g/5½oz vegetable fat (such as Trex), plus extra for greasing 325ml/11fl oz boiling water 1 free-range egg, beaten 1 large onion, finely chopped200g/7oz boneless chicken thighs, cut into bite-sized pieces150g/5½oz dried apricots, thinly sliced4 sprigs lemon thyme, leaves picked (normal thyme also works)400g/14oz good-quality pork sausages, casings removed1 baking potato, peeled and very thinly slicedsalt and freshly ground black pepper 1 large onion, finely chopped 200g/7oz boneless chicken thighs, cut into bite-sized pieces 150g/5½oz dried apricots, thinly sliced 4 sprigs lemon thyme, leaves picked (normal thyme also works) 400g/14oz good-quality pork sausages, casings removed 1 baking potato, peeled and very thinly sliced salt and freshly ground black pepper Method Grease a deep 20cm/8in round cake tin with vegetable fat.For the pastry, sift the flours and salt into a large mixing bowl. Add the butter and rub it into the dry ingredients using your fingertips until loose crumbs form and there are no large chunks of butter remaining.Add the vegetable fat and boiling water to a jug and stir until the fat is dissolved. Make a well in the middle of the flour mixture and pour in the fat mixture. Beat using a wooden spoon until the dough comes together in a ball. Knead the dough in the bowl until smooth and well combined. Wrap in cling film and refrigerate while you make the filling.Preheat the oven to 200C/180C Fan/Gas 6. Place the baking tray in the oven to preheat.For the filling, mix the onion, chicken, apricots and thyme in a bowl. Season generously with salt and pepper.Remove the pastry from the fridge and set aside about a third to make the lid. Briefly knead the remaining dough and place in the bottom of the cake tin. Using your hands, gently push the dough out to cover the base and sides of the tin in an even layer of pastry. (Alternatively, you can roll out the pastry on a floured work surface and line the tin that way.) Make sure there are no cracks or holes in the pastry. Roll out the reserved pastry on a floured work surface to make the lid.Fill the pastry case with a layer of sausagemeat, then all the chicken and apricot mixture, a layer of potato slices and finally another layer of sausagemeat. Place the lid on top of the pie and crimp the edges to seal. Using a sharp knife, cut away any excess pastry overhanging the tin and cut a small circle in the middle of the lid for steam to escape when cooking. Brush the lid with beaten egg.Place the pie on the preheated tray (this will help the base crisp up and catch any fat that leaks from the pie) and bake for 1 hour 20 minutes, or until the top is deep golden-brown. Leave to cool completely in the tin, then serve in slices. Grease a deep 20cm/8in round cake tin with vegetable fat. Grease a deep 20cm/8in round cake tin with vegetable fat. For the pastry, sift the flours and salt into a large mixing bowl. Add the butter and rub it into the dry ingredients using your fingertips until loose crumbs form and there are no large chunks of butter remaining. For the pastry, sift the flours and salt into a large mixing bowl. Add the butter and rub it into the dry ingredients using your fingertips until loose crumbs form and there are no large chunks of butter remaining. Add the vegetable fat and boiling water to a jug and stir until the fat is dissolved. Make a well in the middle of the flour mixture and pour in the fat mixture. Beat using a wooden spoon until the dough comes together in a ball. Knead the dough in the bowl until smooth and well combined. Wrap in cling film and refrigerate while you make the filling. Add the vegetable fat and boiling water to a jug and stir until the fat is dissolved. Make a well in the middle of the flour mixture and pour in the fat mixture. Beat using a wooden spoon until the dough comes together in a ball. Knead the dough in the bowl until smooth and well combined. Wrap in cling film and refrigerate while you make the filling. Preheat the oven to 200C/180C Fan/Gas 6. Place the baking tray in the oven to preheat. Preheat the oven to 200C/180C Fan/Gas 6. Place the baking tray in the oven to preheat. For the filling, mix the onion, chicken, apricots and thyme in a bowl. Season generously with salt and pepper. For the filling, mix the onion, chicken, apricots and thyme in a bowl. Season generously with salt and pepper. Remove the pastry from the fridge and set aside about a third to make the lid. Briefly knead the remaining dough and place in the bottom of the cake tin. Using your hands, gently push the dough out to cover the base and sides of the tin in an even layer of pastry. (Alternatively, you can roll out the pastry on a floured work surface and line the tin that way.) Make sure there are no cracks or holes in the pastry. Roll out the reserved pastry on a floured work surface to make the lid. Remove the pastry from the fridge and set aside about a third to make the lid. Briefly knead the remaining dough and place in the bottom of the cake tin. Using your hands, gently push the dough out to cover the base and sides of the tin in an even layer of pastry. (Alternatively, you can roll out the pastry on a floured work surface and line the tin that way.) Make sure there are no cracks or holes in the pastry. Roll out the reserved pastry on a floured work surface to make the lid. Fill the pastry case with a layer of sausagemeat, then all the chicken and apricot mixture, a layer of potato slices and finally another layer of sausagemeat. Place the lid on top of the pie and crimp the edges to seal. Using a sharp knife, cut away any excess pastry overhanging the tin and cut a small circle in the middle of the lid for steam to escape when cooking. Brush the lid with beaten egg. Fill the pastry case with a layer of sausagemeat, then all the chicken and apricot mixture, a layer of potato slices and finally another layer of sausagemeat. Place the lid on top of the pie and crimp the edges to seal. Using a sharp knife, cut away any excess pastry overhanging the tin and cut a small circle in the middle of the lid for steam to escape when cooking. Brush the lid with beaten egg. Place the pie on the preheated tray (this will help the base crisp up and catch any fat that leaks from the pie) and bake for 1 hour 20 minutes, or until the top is deep golden-brown. Place the pie on the preheated tray (this will help the base crisp up and catch any fat that leaks from the pie) and bake for 1 hour 20 minutes, or until the top is deep golden-brown. Leave to cool completely in the tin, then serve in slices. Leave to cool completely in the tin, then serve in slices. Recipe tips If you'd prefer to make individual pies, it is possible using a small (about 6cm/2½in diameter) jar wrapped in cling film which you can then mold the dough around. However, the dough is very soft making it tricky to handle. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pork_pie_with_chicken_02918",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pork pie with chicken and apricots recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_pie_with_chicken_02918_16x9.jpg We've taken Andrew's delicious recipe and made it suitable for a normal cake tin so you can easily try it at home – no specially commissioned pie moulds required. For this recipe you will need a 20cm/8in deep, round springform cake tin and a baking tray large enough to sit the cake tin in. 500g/1lb 2oz plain flour, plus extra for dusting100g/3½oz strong white flour2½ tsp salt125g/4½oz chilled salted butter, cubed150g/5½oz vegetable fat (such as Trex), plus extra for greasing325ml/11fl oz boiling water1 free-range egg, beaten 500g/1lb 2oz plain flour, plus extra for dusting 100g/3½oz strong white flour 2½ tsp salt 125g/4½oz chilled salted butter, cubed 150g/5½oz vegetable fat (such as Trex), plus extra for greasing 325ml/11fl oz boiling water 1 free-range egg, beaten 1 large onion, finely chopped200g/7oz boneless chicken thighs, cut into bite-sized pieces150g/5½oz dried apricots, thinly sliced4 sprigs lemon thyme, leaves picked (normal thyme also works)400g/14oz good-quality pork sausages, casings removed1 baking potato, peeled and very thinly slicedsalt and freshly ground black pepper 1 large onion, finely chopped 200g/7oz boneless chicken thighs, cut into bite-sized pieces 150g/5½oz dried apricots, thinly sliced 4 sprigs lemon thyme, leaves picked (normal thyme also works) 400g/14oz good-quality pork sausages, casings removed 1 baking potato, peeled and very thinly sliced salt and freshly ground black pepper Method Grease a deep 20cm/8in round cake tin with vegetable fat.For the pastry, sift the flours and salt into a large mixing bowl. Add the butter and rub it into the dry ingredients using your fingertips until loose crumbs form and there are no large chunks of butter remaining.Add the vegetable fat and boiling water to a jug and stir until the fat is dissolved. Make a well in the middle of the flour mixture and pour in the fat mixture. Beat using a wooden spoon until the dough comes together in a ball. Knead the dough in the bowl until smooth and well combined. Wrap in cling film and refrigerate while you make the filling.Preheat the oven to 200C/180C Fan/Gas 6. Place the baking tray in the oven to preheat.For the filling, mix the onion, chicken, apricots and thyme in a bowl. Season generously with salt and pepper.Remove the pastry from the fridge and set aside about a third to make the lid. Briefly knead the remaining dough and place in the bottom of the cake tin. Using your hands, gently push the dough out to cover the base and sides of the tin in an even layer of pastry. (Alternatively, you can roll out the pastry on a floured work surface and line the tin that way.) Make sure there are no cracks or holes in the pastry. Roll out the reserved pastry on a floured work surface to make the lid.Fill the pastry case with a layer of sausagemeat, then all the chicken and apricot mixture, a layer of potato slices and finally another layer of sausagemeat. Place the lid on top of the pie and crimp the edges to seal. Using a sharp knife, cut away any excess pastry overhanging the tin and cut a small circle in the middle of the lid for steam to escape when cooking. Brush the lid with beaten egg.Place the pie on the preheated tray (this will help the base crisp up and catch any fat that leaks from the pie) and bake for 1 hour 20 minutes, or until the top is deep golden-brown. Leave to cool completely in the tin, then serve in slices. Grease a deep 20cm/8in round cake tin with vegetable fat. Grease a deep 20cm/8in round cake tin with vegetable fat. For the pastry, sift the flours and salt into a large mixing bowl. Add the butter and rub it into the dry ingredients using your fingertips until loose crumbs form and there are no large chunks of butter remaining. For the pastry, sift the flours and salt into a large mixing bowl. Add the butter and rub it into the dry ingredients using your fingertips until loose crumbs form and there are no large chunks of butter remaining. Add the vegetable fat and boiling water to a jug and stir until the fat is dissolved. Make a well in the middle of the flour mixture and pour in the fat mixture. Beat using a wooden spoon until the dough comes together in a ball. Knead the dough in the bowl until smooth and well combined. Wrap in cling film and refrigerate while you make the filling. Add the vegetable fat and boiling water to a jug and stir until the fat is dissolved. Make a well in the middle of the flour mixture and pour in the fat mixture. Beat using a wooden spoon until the dough comes together in a ball. Knead the dough in the bowl until smooth and well combined. Wrap in cling film and refrigerate while you make the filling. Preheat the oven to 200C/180C Fan/Gas 6. Place the baking tray in the oven to preheat. Preheat the oven to 200C/180C Fan/Gas 6. Place the baking tray in the oven to preheat. For the filling, mix the onion, chicken, apricots and thyme in a bowl. Season generously with salt and pepper. For the filling, mix the onion, chicken, apricots and thyme in a bowl. Season generously with salt and pepper. Remove the pastry from the fridge and set aside about a third to make the lid. Briefly knead the remaining dough and place in the bottom of the cake tin. Using your hands, gently push the dough out to cover the base and sides of the tin in an even layer of pastry. (Alternatively, you can roll out the pastry on a floured work surface and line the tin that way.) Make sure there are no cracks or holes in the pastry. Roll out the reserved pastry on a floured work surface to make the lid. Remove the pastry from the fridge and set aside about a third to make the lid. Briefly knead the remaining dough and place in the bottom of the cake tin. Using your hands, gently push the dough out to cover the base and sides of the tin in an even layer of pastry. (Alternatively, you can roll out the pastry on a floured work surface and line the tin that way.) Make sure there are no cracks or holes in the pastry. Roll out the reserved pastry on a floured work surface to make the lid. Fill the pastry case with a layer of sausagemeat, then all the chicken and apricot mixture, a layer of potato slices and finally another layer of sausagemeat. Place the lid on top of the pie and crimp the edges to seal. Using a sharp knife, cut away any excess pastry overhanging the tin and cut a small circle in the middle of the lid for steam to escape when cooking. Brush the lid with beaten egg. Fill the pastry case with a layer of sausagemeat, then all the chicken and apricot mixture, a layer of potato slices and finally another layer of sausagemeat. Place the lid on top of the pie and crimp the edges to seal. Using a sharp knife, cut away any excess pastry overhanging the tin and cut a small circle in the middle of the lid for steam to escape when cooking. Brush the lid with beaten egg. Place the pie on the preheated tray (this will help the base crisp up and catch any fat that leaks from the pie) and bake for 1 hour 20 minutes, or until the top is deep golden-brown. Place the pie on the preheated tray (this will help the base crisp up and catch any fat that leaks from the pie) and bake for 1 hour 20 minutes, or until the top is deep golden-brown. Leave to cool completely in the tin, then serve in slices. Leave to cool completely in the tin, then serve in slices. Recipe tips If you'd prefer to make individual pies, it is possible using a small (about 6cm/2½in diameter) jar wrapped in cling film which you can then mold the dough around. However, the dough is very soft making it tricky to handle."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf23eb3bdbfd0cc00435"
} | b68027fb0028648e819611fcc60bcd2fe661cd458c7bc6b2b2f7f7b55b5e07f0 | Murgh kay tikkay (or Murgh tikka) recipe
Rub salt, pepper and turmeric into the chicken and set aside in the fridge while you make the marinade. Blend the butter, ginger, garlic, cumin, coriander, chilli powder, lime juice, garam masala and oil and half of the yoghurt In a blender or food processor, to a smooth paste. (Alternatively, you can whisk the ingredients in a bowl.) When all the spices are well combined, stir in the remaining yoghurt. Check here for spiciness to suit your taste and add a bit more chilli if you like.Add the chicken to the marinade in a bowl and coat well. The chicken is now best set aside in the refrigerator for at least 4–5 hours, ideally overnight. When you are ready to cook, skewer the pieces of chicken onto wooden skewers, or you can leave them loose.To cook the tikka, either preheat a barbecue (or preheat the grill to high and the oven to 230C/210C Fan/Gas 8). Cook the chicken on the barbecue. Alternatively, place the meat on a wire oven rack with a drip tray below and grill until browned, then transfer to the hot oven. The tikka should cook in 6–10 minutes, but check to make sure the juices run clear or the meat's internal temperature is 74C. For the salad, combine the peppers, ginger, chilli, coriander, mint and red onion in a bowl. Drizzle over the lime juice and oil. (Alternatively you can fry the peppers and mix them into the salad once cooled.)To serve, partly cool the chicken tikka, then slice into strips. Put the tikka in a tortilla or a chapati, place some salad alongside, then roll up tightly.Heat a frying pan to hot and cook the wrap lightly on all sides. When all four sides are done, serve either whole or cut into pieces. Rub salt, pepper and turmeric into the chicken and set aside in the fridge while you make the marinade. Rub salt, pepper and turmeric into the chicken and set aside in the fridge while you make the marinade. Blend the butter, ginger, garlic, cumin, coriander, chilli powder, lime juice, garam masala and oil and half of the yoghurt In a blender or food processor, to a smooth paste. (Alternatively, you can whisk the ingredients in a bowl.) When all the spices are well combined, stir in the remaining yoghurt. Check here for spiciness to suit your taste and add a bit more chilli if you like. Blend the butter, ginger, garlic, cumin, coriander, chilli powder, lime juice, garam masala and oil and half of the yoghurt In a blender or food processor, to a smooth paste. (Alternatively, you can whisk the ingredients in a bowl.) When all the spices are well combined, stir in the remaining yoghurt. Check here for spiciness to suit your taste and add a bit more chilli if you like. Add the chicken to the marinade in a bowl and coat well. The chicken is now best set aside in the refrigerator for at least 4–5 hours, ideally overnight. When you are ready to cook, skewer the pieces of chicken onto wooden skewers, or you can leave them loose. Add the chicken to the marinade in a bowl and coat well. The chicken is now best set aside in the refrigerator for at least 4–5 hours, ideally overnight. When you are ready to cook, skewer the pieces of chicken onto wooden skewers, or you can leave them loose. To cook the tikka, either preheat a barbecue (or preheat the grill to high and the oven to 230C/210C Fan/Gas 8). To cook the tikka, either preheat a barbecue (or preheat the grill to high and the oven to 230C/210C Fan/Gas 8). Cook the chicken on the barbecue. Alternatively, place the meat on a wire oven rack with a drip tray below and grill until browned, then transfer to the hot oven. The tikka should cook in 6–10 minutes, but check to make sure the juices run clear or the meat's internal temperature is 74C. Cook the chicken on the barbecue. Alternatively, place the meat on a wire oven rack with a drip tray below and grill until browned, then transfer to the hot oven. The tikka should cook in 6–10 minutes, but check to make sure the juices run clear or the meat's internal temperature is 74C. For the salad, combine the peppers, ginger, chilli, coriander, mint and red onion in a bowl. Drizzle over the lime juice and oil. (Alternatively you can fry the peppers and mix them into the salad once cooled.) For the salad, combine the peppers, ginger, chilli, coriander, mint and red onion in a bowl. Drizzle over the lime juice and oil. (Alternatively you can fry the peppers and mix them into the salad once cooled.) To serve, partly cool the chicken tikka, then slice into strips. Put the tikka in a tortilla or a chapati, place some salad alongside, then roll up tightly. To serve, partly cool the chicken tikka, then slice into strips. Put the tikka in a tortilla or a chapati, place some salad alongside, then roll up tightly. Heat a frying pan to hot and cook the wrap lightly on all sides. When all four sides are done, serve either whole or cut into pieces. Heat a frying pan to hot and cook the wrap lightly on all sides. When all four sides are done, serve either whole or cut into pieces. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_tikka_40165",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Murgh kay tikkay (or Murgh tikka) recipe",
"content": "Rub salt, pepper and turmeric into the chicken and set aside in the fridge while you make the marinade. Blend the butter, ginger, garlic, cumin, coriander, chilli powder, lime juice, garam masala and oil and half of the yoghurt In a blender or food processor, to a smooth paste. (Alternatively, you can whisk the ingredients in a bowl.) When all the spices are well combined, stir in the remaining yoghurt. Check here for spiciness to suit your taste and add a bit more chilli if you like.Add the chicken to the marinade in a bowl and coat well. The chicken is now best set aside in the refrigerator for at least 4–5 hours, ideally overnight. When you are ready to cook, skewer the pieces of chicken onto wooden skewers, or you can leave them loose.To cook the tikka, either preheat a barbecue (or preheat the grill to high and the oven to 230C/210C Fan/Gas 8). Cook the chicken on the barbecue. Alternatively, place the meat on a wire oven rack with a drip tray below and grill until browned, then transfer to the hot oven. The tikka should cook in 6–10 minutes, but check to make sure the juices run clear or the meat's internal temperature is 74C. For the salad, combine the peppers, ginger, chilli, coriander, mint and red onion in a bowl. Drizzle over the lime juice and oil. (Alternatively you can fry the peppers and mix them into the salad once cooled.)To serve, partly cool the chicken tikka, then slice into strips. Put the tikka in a tortilla or a chapati, place some salad alongside, then roll up tightly.Heat a frying pan to hot and cook the wrap lightly on all sides. When all four sides are done, serve either whole or cut into pieces. Rub salt, pepper and turmeric into the chicken and set aside in the fridge while you make the marinade. Rub salt, pepper and turmeric into the chicken and set aside in the fridge while you make the marinade. Blend the butter, ginger, garlic, cumin, coriander, chilli powder, lime juice, garam masala and oil and half of the yoghurt In a blender or food processor, to a smooth paste. (Alternatively, you can whisk the ingredients in a bowl.) When all the spices are well combined, stir in the remaining yoghurt. Check here for spiciness to suit your taste and add a bit more chilli if you like. Blend the butter, ginger, garlic, cumin, coriander, chilli powder, lime juice, garam masala and oil and half of the yoghurt In a blender or food processor, to a smooth paste. (Alternatively, you can whisk the ingredients in a bowl.) When all the spices are well combined, stir in the remaining yoghurt. Check here for spiciness to suit your taste and add a bit more chilli if you like. Add the chicken to the marinade in a bowl and coat well. The chicken is now best set aside in the refrigerator for at least 4–5 hours, ideally overnight. When you are ready to cook, skewer the pieces of chicken onto wooden skewers, or you can leave them loose. Add the chicken to the marinade in a bowl and coat well. The chicken is now best set aside in the refrigerator for at least 4–5 hours, ideally overnight. When you are ready to cook, skewer the pieces of chicken onto wooden skewers, or you can leave them loose. To cook the tikka, either preheat a barbecue (or preheat the grill to high and the oven to 230C/210C Fan/Gas 8). To cook the tikka, either preheat a barbecue (or preheat the grill to high and the oven to 230C/210C Fan/Gas 8). Cook the chicken on the barbecue. Alternatively, place the meat on a wire oven rack with a drip tray below and grill until browned, then transfer to the hot oven. The tikka should cook in 6–10 minutes, but check to make sure the juices run clear or the meat's internal temperature is 74C. Cook the chicken on the barbecue. Alternatively, place the meat on a wire oven rack with a drip tray below and grill until browned, then transfer to the hot oven. The tikka should cook in 6–10 minutes, but check to make sure the juices run clear or the meat's internal temperature is 74C. For the salad, combine the peppers, ginger, chilli, coriander, mint and red onion in a bowl. Drizzle over the lime juice and oil. (Alternatively you can fry the peppers and mix them into the salad once cooled.) For the salad, combine the peppers, ginger, chilli, coriander, mint and red onion in a bowl. Drizzle over the lime juice and oil. (Alternatively you can fry the peppers and mix them into the salad once cooled.) To serve, partly cool the chicken tikka, then slice into strips. Put the tikka in a tortilla or a chapati, place some salad alongside, then roll up tightly. To serve, partly cool the chicken tikka, then slice into strips. Put the tikka in a tortilla or a chapati, place some salad alongside, then roll up tightly. Heat a frying pan to hot and cook the wrap lightly on all sides. When all four sides are done, serve either whole or cut into pieces. Heat a frying pan to hot and cook the wrap lightly on all sides. When all four sides are done, serve either whole or cut into pieces."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf24eb3bdbfd0cc00436"
} | 08ca1e6194c13cc83fa4ec704d6376834ac381bbb2bff6c4a03469ebbf76b746 | Thai green curry with sticky rice recipe
An average of 4.7 out of 5 stars from 3 ratings Take your curry to the next level with fragrant Thai flavours and perfect sticky rice. 3 lemongrass stalks, chopped4 green bird's-eye chillies, seeds removed and chopped4 lime leaves, chopped1 lime, zest and juice only1 banana shallot, chopped2cm/¾in knob galangal (or fresh root ginger)4 tbsp chopped coriander stalks1 tsp ground cumin1 tsp ground coriander½ tsp crushed black peppercorns2 tbsp Thai fish sauce1 tsp palm sugar 3 lemongrass stalks, chopped 4 green bird's-eye chillies, seeds removed and chopped 4 lime leaves, chopped 1 lime, zest and juice only 1 banana shallot, chopped 2cm/¾in knob galangal (or fresh root ginger) 4 tbsp chopped coriander stalks 1 tsp ground cumin 1 tsp ground coriander ½ tsp crushed black peppercorns 2 tbsp Thai fish sauce 1 tsp palm sugar 2 tbsp vegetable oil8 chicken thighs, skinned, boned and chopped400ml/14fl oz coconut milk125g/4½oz pea aubergines2 limes, juice only2 tbsp chopped coriander leaves2 tbsp Thai basil, torn 2 tbsp vegetable oil 8 chicken thighs, skinned, boned and chopped 400ml/14fl oz coconut milk 125g/4½oz pea aubergines 2 limes, juice only 2 tbsp chopped coriander leaves 2 tbsp Thai basil, torn 400g/14oz sticky rice150ml/5fl oz coconut milk1 tsp salt 400g/14oz sticky rice 150ml/5fl oz coconut milk 1 tsp salt 1 head broccoli or 250g/9oz purple sprouting broccoli300g/10½oz sugar snap peas 1 head broccoli or 250g/9oz purple sprouting broccoli 300g/10½oz sugar snap peas 1 shallot, sliced2 tbsp vegetable oil4 tbsp fresh coriander75g/2¾oz salted peanuts, chopped 1 shallot, sliced 2 tbsp vegetable oil 4 tbsp fresh coriander 75g/2¾oz salted peanuts, chopped Method Place all the ingredients for the paste in a blender and blend until smooth.Heat a wok and add 1 tbsp of the oil. Add the paste and the chicken and cook for a couple of minutes. Then stir in the coconut milk, pea aubergines and lime juice. Cover with a lid and simmer gently for 10-15 minutes, or until the chicken is completely cooked through. For the sticky rice, rinse the rice 3 times and drain. Put the rice in a saucepan and cover with coconut milk and water to about 1cm/½in above the rice. Add the salt and cover with a lid. Place on the heat and bring to the boil. Boil for 5 minutes, then without opening the lid, turn the heat off and steam for 20 minutes.Heat a steamer and cook the broccoli and peas for 2-3 minutes.For the garnish, heat a small frying pan and add the oil. Once hot, add the shallots and fry until golden-brown, drain on kitchen paper. Place the sticky rice and curry in serving bowls and garnish with the fresh coriander, peanuts and fried shallots. Serve the steamed vegetables on the side. Place all the ingredients for the paste in a blender and blend until smooth. Place all the ingredients for the paste in a blender and blend until smooth. Heat a wok and add 1 tbsp of the oil. Add the paste and the chicken and cook for a couple of minutes. Then stir in the coconut milk, pea aubergines and lime juice. Cover with a lid and simmer gently for 10-15 minutes, or until the chicken is completely cooked through. Heat a wok and add 1 tbsp of the oil. Add the paste and the chicken and cook for a couple of minutes. Then stir in the coconut milk, pea aubergines and lime juice. Cover with a lid and simmer gently for 10-15 minutes, or until the chicken is completely cooked through. For the sticky rice, rinse the rice 3 times and drain. Put the rice in a saucepan and cover with coconut milk and water to about 1cm/½in above the rice. Add the salt and cover with a lid. Place on the heat and bring to the boil. Boil for 5 minutes, then without opening the lid, turn the heat off and steam for 20 minutes. For the sticky rice, rinse the rice 3 times and drain. Put the rice in a saucepan and cover with coconut milk and water to about 1cm/½in above the rice. Add the salt and cover with a lid. Place on the heat and bring to the boil. Boil for 5 minutes, then without opening the lid, turn the heat off and steam for 20 minutes. Heat a steamer and cook the broccoli and peas for 2-3 minutes. Heat a steamer and cook the broccoli and peas for 2-3 minutes. For the garnish, heat a small frying pan and add the oil. Once hot, add the shallots and fry until golden-brown, drain on kitchen paper. For the garnish, heat a small frying pan and add the oil. Once hot, add the shallots and fry until golden-brown, drain on kitchen paper. Place the sticky rice and curry in serving bowls and garnish with the fresh coriander, peanuts and fried shallots. Serve the steamed vegetables on the side. Place the sticky rice and curry in serving bowls and garnish with the fresh coriander, peanuts and fried shallots. Serve the steamed vegetables on the side. Recipe tips Pea aubergines are available online and in the 'food cupboard' area of some large supermarkets. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/thai_green_curry_with_89282",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai green curry with sticky rice recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Take your curry to the next level with fragrant Thai flavours and perfect sticky rice. 3 lemongrass stalks, chopped4 green bird's-eye chillies, seeds removed and chopped4 lime leaves, chopped1 lime, zest and juice only1 banana shallot, chopped2cm/¾in knob galangal (or fresh root ginger)4 tbsp chopped coriander stalks1 tsp ground cumin1 tsp ground coriander½ tsp crushed black peppercorns2 tbsp Thai fish sauce1 tsp palm sugar 3 lemongrass stalks, chopped 4 green bird's-eye chillies, seeds removed and chopped 4 lime leaves, chopped 1 lime, zest and juice only 1 banana shallot, chopped 2cm/¾in knob galangal (or fresh root ginger) 4 tbsp chopped coriander stalks 1 tsp ground cumin 1 tsp ground coriander ½ tsp crushed black peppercorns 2 tbsp Thai fish sauce 1 tsp palm sugar 2 tbsp vegetable oil8 chicken thighs, skinned, boned and chopped400ml/14fl oz coconut milk125g/4½oz pea aubergines2 limes, juice only2 tbsp chopped coriander leaves2 tbsp Thai basil, torn 2 tbsp vegetable oil 8 chicken thighs, skinned, boned and chopped 400ml/14fl oz coconut milk 125g/4½oz pea aubergines 2 limes, juice only 2 tbsp chopped coriander leaves 2 tbsp Thai basil, torn 400g/14oz sticky rice150ml/5fl oz coconut milk1 tsp salt 400g/14oz sticky rice 150ml/5fl oz coconut milk 1 tsp salt 1 head broccoli or 250g/9oz purple sprouting broccoli300g/10½oz sugar snap peas 1 head broccoli or 250g/9oz purple sprouting broccoli 300g/10½oz sugar snap peas 1 shallot, sliced2 tbsp vegetable oil4 tbsp fresh coriander75g/2¾oz salted peanuts, chopped 1 shallot, sliced 2 tbsp vegetable oil 4 tbsp fresh coriander 75g/2¾oz salted peanuts, chopped Method Place all the ingredients for the paste in a blender and blend until smooth.Heat a wok and add 1 tbsp of the oil. Add the paste and the chicken and cook for a couple of minutes. Then stir in the coconut milk, pea aubergines and lime juice. Cover with a lid and simmer gently for 10-15 minutes, or until the chicken is completely cooked through. For the sticky rice, rinse the rice 3 times and drain. Put the rice in a saucepan and cover with coconut milk and water to about 1cm/½in above the rice. Add the salt and cover with a lid. Place on the heat and bring to the boil. Boil for 5 minutes, then without opening the lid, turn the heat off and steam for 20 minutes.Heat a steamer and cook the broccoli and peas for 2-3 minutes.For the garnish, heat a small frying pan and add the oil. Once hot, add the shallots and fry until golden-brown, drain on kitchen paper. Place the sticky rice and curry in serving bowls and garnish with the fresh coriander, peanuts and fried shallots. Serve the steamed vegetables on the side. Place all the ingredients for the paste in a blender and blend until smooth. Place all the ingredients for the paste in a blender and blend until smooth. Heat a wok and add 1 tbsp of the oil. Add the paste and the chicken and cook for a couple of minutes. Then stir in the coconut milk, pea aubergines and lime juice. Cover with a lid and simmer gently for 10-15 minutes, or until the chicken is completely cooked through. Heat a wok and add 1 tbsp of the oil. Add the paste and the chicken and cook for a couple of minutes. Then stir in the coconut milk, pea aubergines and lime juice. Cover with a lid and simmer gently for 10-15 minutes, or until the chicken is completely cooked through. For the sticky rice, rinse the rice 3 times and drain. Put the rice in a saucepan and cover with coconut milk and water to about 1cm/½in above the rice. Add the salt and cover with a lid. Place on the heat and bring to the boil. Boil for 5 minutes, then without opening the lid, turn the heat off and steam for 20 minutes. For the sticky rice, rinse the rice 3 times and drain. Put the rice in a saucepan and cover with coconut milk and water to about 1cm/½in above the rice. Add the salt and cover with a lid. Place on the heat and bring to the boil. Boil for 5 minutes, then without opening the lid, turn the heat off and steam for 20 minutes. Heat a steamer and cook the broccoli and peas for 2-3 minutes. Heat a steamer and cook the broccoli and peas for 2-3 minutes. For the garnish, heat a small frying pan and add the oil. Once hot, add the shallots and fry until golden-brown, drain on kitchen paper. For the garnish, heat a small frying pan and add the oil. Once hot, add the shallots and fry until golden-brown, drain on kitchen paper. Place the sticky rice and curry in serving bowls and garnish with the fresh coriander, peanuts and fried shallots. Serve the steamed vegetables on the side. Place the sticky rice and curry in serving bowls and garnish with the fresh coriander, peanuts and fried shallots. Serve the steamed vegetables on the side. Recipe tips Pea aubergines are available online and in the 'food cupboard' area of some large supermarkets."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf24eb3bdbfd0cc00437"
} | c6482aef3e2d9e49ff16863aa84b5a42e09409cbea32aa7c0ccc366a44270244 | Easy lamb curry recipe
An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_lamb_curry_32719_16x9.jpg This lamb curry is both big on flavour and really easy to make. You could use a shop bought curry paste, but it won't taste quite as fresh and vibrant. Once you've tried it, you'll never look back. 1.5kg/3lb 5oz lamb shoulder, boned weight, cut into cubes4 tbsp homemade curry paste, or use a shop-bought madras paste2 tbsp vegetable or sunflower oilgenerous knob of butter2 onions, halved then thinly sliced1 cinnamon stick6 cardamom pods400g/14oz can chopped plum tomatoes1 tbsp tomato purée300ml/½ pint hot chicken or lamb stock400g/14oz can chickpeas, drained125g/4½oz baby leaf spinach, well washed 1.5kg/3lb 5oz lamb shoulder, boned weight, cut into cubes 4 tbsp homemade curry paste, or use a shop-bought madras paste 4 tbsp homemade curry paste, or use a shop-bought madras paste 2 tbsp vegetable or sunflower oil generous knob of butter 2 onions, halved then thinly sliced 1 cinnamon stick 6 cardamom pods 400g/14oz can chopped plum tomatoes 1 tbsp tomato purée 300ml/½ pint hot chicken or lamb stock 400g/14oz can chickpeas, drained 125g/4½oz baby leaf spinach, well washed Method Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge. Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown.Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned. Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid. Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick.Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste.Add the spinach, stirring the spinach leaves into the curry until they wilt.Serve the curry with your favourite rice, breads and chutneys. Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge. Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge. Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown. Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown. Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned. Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned. Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid. Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid. Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick. Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick. Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste. Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste. Add the spinach, stirring the spinach leaves into the curry until they wilt. Add the spinach, stirring the spinach leaves into the curry until they wilt. Serve the curry with your favourite rice, breads and chutneys. Serve the curry with your favourite rice, breads and chutneys. Recipe tips If you have time, make this curry a day ahead, then reheat and add the spinach just before serving; the flavours will be even more concentrated. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/how_to_make_lamb_curry_32719",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy lamb curry recipe",
"content": "An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_lamb_curry_32719_16x9.jpg This lamb curry is both big on flavour and really easy to make. You could use a shop bought curry paste, but it won't taste quite as fresh and vibrant. Once you've tried it, you'll never look back. 1.5kg/3lb 5oz lamb shoulder, boned weight, cut into cubes4 tbsp homemade curry paste, or use a shop-bought madras paste2 tbsp vegetable or sunflower oilgenerous knob of butter2 onions, halved then thinly sliced1 cinnamon stick6 cardamom pods400g/14oz can chopped plum tomatoes1 tbsp tomato purée300ml/½ pint hot chicken or lamb stock400g/14oz can chickpeas, drained125g/4½oz baby leaf spinach, well washed 1.5kg/3lb 5oz lamb shoulder, boned weight, cut into cubes 4 tbsp homemade curry paste, or use a shop-bought madras paste 4 tbsp homemade curry paste, or use a shop-bought madras paste 2 tbsp vegetable or sunflower oil generous knob of butter 2 onions, halved then thinly sliced 1 cinnamon stick 6 cardamom pods 400g/14oz can chopped plum tomatoes 1 tbsp tomato purée 300ml/½ pint hot chicken or lamb stock 400g/14oz can chickpeas, drained 125g/4½oz baby leaf spinach, well washed Method Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge. Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown.Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned. Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid. Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick.Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste.Add the spinach, stirring the spinach leaves into the curry until they wilt.Serve the curry with your favourite rice, breads and chutneys. Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge. Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge. Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown. Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown. Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned. Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned. Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid. Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid. Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick. Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick. Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste. Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste. Add the spinach, stirring the spinach leaves into the curry until they wilt. Add the spinach, stirring the spinach leaves into the curry until they wilt. Serve the curry with your favourite rice, breads and chutneys. Serve the curry with your favourite rice, breads and chutneys. Recipe tips If you have time, make this curry a day ahead, then reheat and add the spinach just before serving; the flavours will be even more concentrated."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf24eb3bdbfd0cc00438"
} | e07af30373c6a7768e566b722d5520405eab8da8a2ddf6e5278215820fa02b27 | Coriander chicken and fennel seeds and rosemary pulled pork vol-au-vents recipe
For the puff pastry, in a food processor combine the flour, salt and 60g/2¼oz of the butter. Add 225ml/8fl oz water and the lemon juice and knead to a smooth dough. Cover with cling film and leave to rest in the fridge.Take two large pieces of baking parchment and lay them either side of the remaining butter block. Bash the butter block with a rolling pin into a square shape until smooth and pliable. Once the dough has rested for about 15 minutes, roll out to a square large enough so that it will envelope the butter. Seal the butter into the dough and then roll out to a long rectangle and fold the dough over itself into thirds (like folding a letter). Turn the dough 90 degrees, roll out and fold over again. Cover with cling film and rest in the fridge again. Repeat this process to give 6 turns in total. Rest the dough in the fridge again for about 20 minutes.While the pastry is resting make the fillings. For the coriander chicken, heat some oil in a frying pan over a medium heat and cook the chicken until browned all over.Meanwhile, put the onion, peppers, coriander, chillies, ginger, garlic and salt in a blender and blend to a paste. In another pan, cook the ground spices in a little oil for 1 minute. Add the chicken and cook for a further minute. Add the coriander paste and cook for 5-10 minutes over a medium heat. Add salt as needed and then finish by stirring in the yoghurt and lemon juice to taste.For the pulled pork, heat a little vegetable oil over a medium heat and brown the pork shoulder steaks on all sides. Add the apple juice and soy sauce and simmer, covered, for 1½-2 hours on a medium heat.Once the pork is cooked and nearly falling apart, leave to cool in the pan with the juices. Remove to a plate after 15-20 minutes and shred using your hands or two forks.Grind the fennel seeds in a pestle and mortar. Heat the butter in large wok over a medium heat and add the fennel seeds and rosemary. Cook for 1 minute and then remove the pork from its cooking juices and add it to the wok with the salt. Fry on a medium heat for 2-3 minutes, adding in some of the cooking juices if the meat starts to dry out.When all the turns are completed, roll the dough out to 5mm thick. Cut out rings using a 5cm/2in crinkled cookie cutter, then, using a 2½cm/1in round cookie cutter, remove the middle. Make 48 of these in total.Preheat the oven to 200C/180C Fan/Gas 6.Take the scraps of remaining dough and knead them into a ball. Roll out thinly to 4mm and cut out 48 bases, using the 5cm/2in cutter. Arrange on 2 baking trays lined with baking parchment. Brush the bases with egg wash and prick all over with a fork. Place the rings on top and brush with egg wash again, being careful not to let any egg wash drip down the sides. Bake for 17 minutes, or until cooked through and golden-brown. Remove and set aside to cool.Assemble the vol-au-vents by placing a little of the chicken or pork filling in each pastry. Top the pork filling with a splash of some of the reserved juices. Serve immediately. For the puff pastry, in a food processor combine the flour, salt and 60g/2¼oz of the butter. Add 225ml/8fl oz water and the lemon juice and knead to a smooth dough. Cover with cling film and leave to rest in the fridge. For the puff pastry, in a food processor combine the flour, salt and 60g/2¼oz of the butter. Add 225ml/8fl oz water and the lemon juice and knead to a smooth dough. Cover with cling film and leave to rest in the fridge. Take two large pieces of baking parchment and lay them either side of the remaining butter block. Bash the butter block with a rolling pin into a square shape until smooth and pliable. Once the dough has rested for about 15 minutes, roll out to a square large enough so that it will envelope the butter. Seal the butter into the dough and then roll out to a long rectangle and fold the dough over itself into thirds (like folding a letter). Take two large pieces of baking parchment and lay them either side of the remaining butter block. Bash the butter block with a rolling pin into a square shape until smooth and pliable. Once the dough has rested for about 15 minutes, roll out to a square large enough so that it will envelope the butter. Seal the butter into the dough and then roll out to a long rectangle and fold the dough over itself into thirds (like folding a letter). Turn the dough 90 degrees, roll out and fold over again. Cover with cling film and rest in the fridge again. Repeat this process to give 6 turns in total. Rest the dough in the fridge again for about 20 minutes. Turn the dough 90 degrees, roll out and fold over again. Cover with cling film and rest in the fridge again. Repeat this process to give 6 turns in total. Rest the dough in the fridge again for about 20 minutes. While the pastry is resting make the fillings. For the coriander chicken, heat some oil in a frying pan over a medium heat and cook the chicken until browned all over. While the pastry is resting make the fillings. For the coriander chicken, heat some oil in a frying pan over a medium heat and cook the chicken until browned all over. Meanwhile, put the onion, peppers, coriander, chillies, ginger, garlic and salt in a blender and blend to a paste. Meanwhile, put the onion, peppers, coriander, chillies, ginger, garlic and salt in a blender and blend to a paste. In another pan, cook the ground spices in a little oil for 1 minute. Add the chicken and cook for a further minute. Add the coriander paste and cook for 5-10 minutes over a medium heat. Add salt as needed and then finish by stirring in the yoghurt and lemon juice to taste. In another pan, cook the ground spices in a little oil for 1 minute. Add the chicken and cook for a further minute. Add the coriander paste and cook for 5-10 minutes over a medium heat. Add salt as needed and then finish by stirring in the yoghurt and lemon juice to taste. For the pulled pork, heat a little vegetable oil over a medium heat and brown the pork shoulder steaks on all sides. Add the apple juice and soy sauce and simmer, covered, for 1½-2 hours on a medium heat. For the pulled pork, heat a little vegetable oil over a medium heat and brown the pork shoulder steaks on all sides. Add the apple juice and soy sauce and simmer, covered, for 1½-2 hours on a medium heat. Once the pork is cooked and nearly falling apart, leave to cool in the pan with the juices. Remove to a plate after 15-20 minutes and shred using your hands or two forks. Once the pork is cooked and nearly falling apart, leave to cool in the pan with the juices. Remove to a plate after 15-20 minutes and shred using your hands or two forks. Grind the fennel seeds in a pestle and mortar. Heat the butter in large wok over a medium heat and add the fennel seeds and rosemary. Cook for 1 minute and then remove the pork from its cooking juices and add it to the wok with the salt. Fry on a medium heat for 2-3 minutes, adding in some of the cooking juices if the meat starts to dry out. Grind the fennel seeds in a pestle and mortar. Heat the butter in large wok over a medium heat and add the fennel seeds and rosemary. Cook for 1 minute and then remove the pork from its cooking juices and add it to the wok with the salt. Fry on a medium heat for 2-3 minutes, adding in some of the cooking juices if the meat starts to dry out. When all the turns are completed, roll the dough out to 5mm thick. Cut out rings using a 5cm/2in crinkled cookie cutter, then, using a 2½cm/1in round cookie cutter, remove the middle. Make 48 of these in total. When all the turns are completed, roll the dough out to 5mm thick. Cut out rings using a 5cm/2in crinkled cookie cutter, then, using a 2½cm/1in round cookie cutter, remove the middle. Make 48 of these in total. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Take the scraps of remaining dough and knead them into a ball. Roll out thinly to 4mm and cut out 48 bases, using the 5cm/2in cutter. Arrange on 2 baking trays lined with baking parchment. Brush the bases with egg wash and prick all over with a fork. Place the rings on top and brush with egg wash again, being careful not to let any egg wash drip down the sides. Bake for 17 minutes, or until cooked through and golden-brown. Remove and set aside to cool. Take the scraps of remaining dough and knead them into a ball. Roll out thinly to 4mm and cut out 48 bases, using the 5cm/2in cutter. Arrange on 2 baking trays lined with baking parchment. Brush the bases with egg wash and prick all over with a fork. Place the rings on top and brush with egg wash again, being careful not to let any egg wash drip down the sides. Bake for 17 minutes, or until cooked through and golden-brown. Remove and set aside to cool. Assemble the vol-au-vents by placing a little of the chicken or pork filling in each pastry. Top the pork filling with a splash of some of the reserved juices. Serve immediately. Assemble the vol-au-vents by placing a little of the chicken or pork filling in each pastry. Top the pork filling with a splash of some of the reserved juices. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/coriander_chicken_and_76082",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Coriander chicken and fennel seeds and rosemary pulled pork vol-au-vents recipe",
"content": "For the puff pastry, in a food processor combine the flour, salt and 60g/2¼oz of the butter. Add 225ml/8fl oz water and the lemon juice and knead to a smooth dough. Cover with cling film and leave to rest in the fridge.Take two large pieces of baking parchment and lay them either side of the remaining butter block. Bash the butter block with a rolling pin into a square shape until smooth and pliable. Once the dough has rested for about 15 minutes, roll out to a square large enough so that it will envelope the butter. Seal the butter into the dough and then roll out to a long rectangle and fold the dough over itself into thirds (like folding a letter). Turn the dough 90 degrees, roll out and fold over again. Cover with cling film and rest in the fridge again. Repeat this process to give 6 turns in total. Rest the dough in the fridge again for about 20 minutes.While the pastry is resting make the fillings. For the coriander chicken, heat some oil in a frying pan over a medium heat and cook the chicken until browned all over.Meanwhile, put the onion, peppers, coriander, chillies, ginger, garlic and salt in a blender and blend to a paste. In another pan, cook the ground spices in a little oil for 1 minute. Add the chicken and cook for a further minute. Add the coriander paste and cook for 5-10 minutes over a medium heat. Add salt as needed and then finish by stirring in the yoghurt and lemon juice to taste.For the pulled pork, heat a little vegetable oil over a medium heat and brown the pork shoulder steaks on all sides. Add the apple juice and soy sauce and simmer, covered, for 1½-2 hours on a medium heat.Once the pork is cooked and nearly falling apart, leave to cool in the pan with the juices. Remove to a plate after 15-20 minutes and shred using your hands or two forks.Grind the fennel seeds in a pestle and mortar. Heat the butter in large wok over a medium heat and add the fennel seeds and rosemary. Cook for 1 minute and then remove the pork from its cooking juices and add it to the wok with the salt. Fry on a medium heat for 2-3 minutes, adding in some of the cooking juices if the meat starts to dry out.When all the turns are completed, roll the dough out to 5mm thick. Cut out rings using a 5cm/2in crinkled cookie cutter, then, using a 2½cm/1in round cookie cutter, remove the middle. Make 48 of these in total.Preheat the oven to 200C/180C Fan/Gas 6.Take the scraps of remaining dough and knead them into a ball. Roll out thinly to 4mm and cut out 48 bases, using the 5cm/2in cutter. Arrange on 2 baking trays lined with baking parchment. Brush the bases with egg wash and prick all over with a fork. Place the rings on top and brush with egg wash again, being careful not to let any egg wash drip down the sides. Bake for 17 minutes, or until cooked through and golden-brown. Remove and set aside to cool.Assemble the vol-au-vents by placing a little of the chicken or pork filling in each pastry. Top the pork filling with a splash of some of the reserved juices. Serve immediately. For the puff pastry, in a food processor combine the flour, salt and 60g/2¼oz of the butter. Add 225ml/8fl oz water and the lemon juice and knead to a smooth dough. Cover with cling film and leave to rest in the fridge. For the puff pastry, in a food processor combine the flour, salt and 60g/2¼oz of the butter. Add 225ml/8fl oz water and the lemon juice and knead to a smooth dough. Cover with cling film and leave to rest in the fridge. Take two large pieces of baking parchment and lay them either side of the remaining butter block. Bash the butter block with a rolling pin into a square shape until smooth and pliable. Once the dough has rested for about 15 minutes, roll out to a square large enough so that it will envelope the butter. Seal the butter into the dough and then roll out to a long rectangle and fold the dough over itself into thirds (like folding a letter). Take two large pieces of baking parchment and lay them either side of the remaining butter block. Bash the butter block with a rolling pin into a square shape until smooth and pliable. Once the dough has rested for about 15 minutes, roll out to a square large enough so that it will envelope the butter. Seal the butter into the dough and then roll out to a long rectangle and fold the dough over itself into thirds (like folding a letter). Turn the dough 90 degrees, roll out and fold over again. Cover with cling film and rest in the fridge again. Repeat this process to give 6 turns in total. Rest the dough in the fridge again for about 20 minutes. Turn the dough 90 degrees, roll out and fold over again. Cover with cling film and rest in the fridge again. Repeat this process to give 6 turns in total. Rest the dough in the fridge again for about 20 minutes. While the pastry is resting make the fillings. For the coriander chicken, heat some oil in a frying pan over a medium heat and cook the chicken until browned all over. While the pastry is resting make the fillings. For the coriander chicken, heat some oil in a frying pan over a medium heat and cook the chicken until browned all over. Meanwhile, put the onion, peppers, coriander, chillies, ginger, garlic and salt in a blender and blend to a paste. Meanwhile, put the onion, peppers, coriander, chillies, ginger, garlic and salt in a blender and blend to a paste. In another pan, cook the ground spices in a little oil for 1 minute. Add the chicken and cook for a further minute. Add the coriander paste and cook for 5-10 minutes over a medium heat. Add salt as needed and then finish by stirring in the yoghurt and lemon juice to taste. In another pan, cook the ground spices in a little oil for 1 minute. Add the chicken and cook for a further minute. Add the coriander paste and cook for 5-10 minutes over a medium heat. Add salt as needed and then finish by stirring in the yoghurt and lemon juice to taste. For the pulled pork, heat a little vegetable oil over a medium heat and brown the pork shoulder steaks on all sides. Add the apple juice and soy sauce and simmer, covered, for 1½-2 hours on a medium heat. For the pulled pork, heat a little vegetable oil over a medium heat and brown the pork shoulder steaks on all sides. Add the apple juice and soy sauce and simmer, covered, for 1½-2 hours on a medium heat. Once the pork is cooked and nearly falling apart, leave to cool in the pan with the juices. Remove to a plate after 15-20 minutes and shred using your hands or two forks. Once the pork is cooked and nearly falling apart, leave to cool in the pan with the juices. Remove to a plate after 15-20 minutes and shred using your hands or two forks. Grind the fennel seeds in a pestle and mortar. Heat the butter in large wok over a medium heat and add the fennel seeds and rosemary. Cook for 1 minute and then remove the pork from its cooking juices and add it to the wok with the salt. Fry on a medium heat for 2-3 minutes, adding in some of the cooking juices if the meat starts to dry out. Grind the fennel seeds in a pestle and mortar. Heat the butter in large wok over a medium heat and add the fennel seeds and rosemary. Cook for 1 minute and then remove the pork from its cooking juices and add it to the wok with the salt. Fry on a medium heat for 2-3 minutes, adding in some of the cooking juices if the meat starts to dry out. When all the turns are completed, roll the dough out to 5mm thick. Cut out rings using a 5cm/2in crinkled cookie cutter, then, using a 2½cm/1in round cookie cutter, remove the middle. Make 48 of these in total. When all the turns are completed, roll the dough out to 5mm thick. Cut out rings using a 5cm/2in crinkled cookie cutter, then, using a 2½cm/1in round cookie cutter, remove the middle. Make 48 of these in total. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Take the scraps of remaining dough and knead them into a ball. Roll out thinly to 4mm and cut out 48 bases, using the 5cm/2in cutter. Arrange on 2 baking trays lined with baking parchment. Brush the bases with egg wash and prick all over with a fork. Place the rings on top and brush with egg wash again, being careful not to let any egg wash drip down the sides. Bake for 17 minutes, or until cooked through and golden-brown. Remove and set aside to cool. Take the scraps of remaining dough and knead them into a ball. Roll out thinly to 4mm and cut out 48 bases, using the 5cm/2in cutter. Arrange on 2 baking trays lined with baking parchment. Brush the bases with egg wash and prick all over with a fork. Place the rings on top and brush with egg wash again, being careful not to let any egg wash drip down the sides. Bake for 17 minutes, or until cooked through and golden-brown. Remove and set aside to cool. Assemble the vol-au-vents by placing a little of the chicken or pork filling in each pastry. Top the pork filling with a splash of some of the reserved juices. Serve immediately. Assemble the vol-au-vents by placing a little of the chicken or pork filling in each pastry. Top the pork filling with a splash of some of the reserved juices. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf24eb3bdbfd0cc00439"
} | d21e5588fb53365cc126e1e479308b4dc843bc0bd5febe168c72199795331a4a | Lamb casserole with aubergine recipe
An average of 4.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_casserole_with_94069_16x9.jpg Give your lamb casserole a Greek twist with aubergines, peppers and parsley. 2kg/4lb 8oz aubergines, cut into 5mm/¼in thick slices1 tsp salt, plus extra for sprinkling150ml/5fl oz olive oil2 red peppers, seeds removed and sliced1.5kg/3lb 5oz lamb shoulder, bone removed, fat trimmed and cut into 3cm/1¼in pieces1 large onion, finely chopped2 x 400g tins chopped tomatoes1 tsp sugar1 large handful roughly chopped parsley10 turns black peppermill 2kg/4lb 8oz aubergines, cut into 5mm/¼in thick slices 1 tsp salt, plus extra for sprinkling 150ml/5fl oz olive oil 2 red peppers, seeds removed and sliced 1.5kg/3lb 5oz lamb shoulder, bone removed, fat trimmed and cut into 3cm/1¼in pieces 1 large onion, finely chopped 2 x 400g tins chopped tomatoes 1 tsp sugar 1 large handful roughly chopped parsley 10 turns black peppermill Method Sprinkle the aubergine with salt and leave to drain in a colander for an hour. Remove and dry with a tea towel.Heat the oil in a large lidded casserole over medium heat. Add the aubergines and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside.Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes.Add the onion and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 2 hours, or until the meat is tender and the sauce thickened.Preheat the oven to 200C/180C Fan/Gas 6.Return the aubergines and red peppers to the pan, folding them through the stew a little. Bake for 20 minutes then serve. Sprinkle the aubergine with salt and leave to drain in a colander for an hour. Remove and dry with a tea towel. Sprinkle the aubergine with salt and leave to drain in a colander for an hour. Remove and dry with a tea towel. Heat the oil in a large lidded casserole over medium heat. Add the aubergines and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside. Heat the oil in a large lidded casserole over medium heat. Add the aubergines and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside. Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes. Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes. Add the onion and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 2 hours, or until the meat is tender and the sauce thickened. Add the onion and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 2 hours, or until the meat is tender and the sauce thickened. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Return the aubergines and red peppers to the pan, folding them through the stew a little. Bake for 20 minutes then serve. Return the aubergines and red peppers to the pan, folding them through the stew a little. Bake for 20 minutes then serve. Recipe tips If buying a ready-boned lamb shoulder, you will need about 1.5kg/3lb 5oz. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lamb_casserole_with_94069",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb casserole with aubergine recipe",
"content": "An average of 4.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_casserole_with_94069_16x9.jpg Give your lamb casserole a Greek twist with aubergines, peppers and parsley. 2kg/4lb 8oz aubergines, cut into 5mm/¼in thick slices1 tsp salt, plus extra for sprinkling150ml/5fl oz olive oil2 red peppers, seeds removed and sliced1.5kg/3lb 5oz lamb shoulder, bone removed, fat trimmed and cut into 3cm/1¼in pieces1 large onion, finely chopped2 x 400g tins chopped tomatoes1 tsp sugar1 large handful roughly chopped parsley10 turns black peppermill 2kg/4lb 8oz aubergines, cut into 5mm/¼in thick slices 1 tsp salt, plus extra for sprinkling 150ml/5fl oz olive oil 2 red peppers, seeds removed and sliced 1.5kg/3lb 5oz lamb shoulder, bone removed, fat trimmed and cut into 3cm/1¼in pieces 1 large onion, finely chopped 2 x 400g tins chopped tomatoes 1 tsp sugar 1 large handful roughly chopped parsley 10 turns black peppermill Method Sprinkle the aubergine with salt and leave to drain in a colander for an hour. Remove and dry with a tea towel.Heat the oil in a large lidded casserole over medium heat. Add the aubergines and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside.Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes.Add the onion and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 2 hours, or until the meat is tender and the sauce thickened.Preheat the oven to 200C/180C Fan/Gas 6.Return the aubergines and red peppers to the pan, folding them through the stew a little. Bake for 20 minutes then serve. Sprinkle the aubergine with salt and leave to drain in a colander for an hour. Remove and dry with a tea towel. Sprinkle the aubergine with salt and leave to drain in a colander for an hour. Remove and dry with a tea towel. Heat the oil in a large lidded casserole over medium heat. Add the aubergines and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside. Heat the oil in a large lidded casserole over medium heat. Add the aubergines and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside. Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes. Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes. Add the onion and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 2 hours, or until the meat is tender and the sauce thickened. Add the onion and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 2 hours, or until the meat is tender and the sauce thickened. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Return the aubergines and red peppers to the pan, folding them through the stew a little. Bake for 20 minutes then serve. Return the aubergines and red peppers to the pan, folding them through the stew a little. Bake for 20 minutes then serve. Recipe tips If buying a ready-boned lamb shoulder, you will need about 1.5kg/3lb 5oz."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf25eb3bdbfd0cc0043a"
} | 70023e569d0eb8c76de2fec90a755220b01789fcae0a6ac5e3bde6db0609dab6 | Slow-roasted lamb shoulder and homemade mint sauce recipe
Preheat the oven to 200C/180C Fan/Gas 6.For the lamb, place the onion, carrot, celery, garlic, thyme and rosemary in the bottom of a large, deep roasting tin. Put the lamb on top and season with salt and pepper. Drizzle with the olive oil and pour the stock in the bottom.Roast for 30 minutes uncovered. Then lower the temperature to 160C/140C Fan/Gas 3. Cover the roasting tin with aluminium foil and cook for a further 4 hours.For the mint sauce, put the chopped mint in a small bowl and add the vinegar and sugar and stir until well combined. Set aside until ready to serve.For the roast potatoes, put the potatoes into a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 4-5 minutes.Meanwhile, place the beef dripping into a large roasting tray and preheat in the oven.Drain the potatoes in a colander and shake around a little to roughen up the edges.Add the potatoes to the preheated fat and turn carefully, or until coated in the fat. Sprinkle with salt and place in the oven for 30 minutes, until starting to turn golden-brown and crisp. Turn the potatoes and return to the oven for a further 20-30 minutes.When the lamb is very tender, remove it from the cooking juices and allow to rest. Keep warm until ready to serve.For the glazed parsnips and cabbage, preheat the oven to 200C/180C Fan/Gas 6.Place the parsnips, sherry and honey in a baking tray and mix to coat the parsnips. Season with salt and pepper. Roast for 20 minutes, turning half way through, until the parsnips are tender and golden-brown.Heat a little oil in a large frying pan and stir fry the cabbage for 1-2 minutes, then add the butter and stir to coat. To serve, shred the lamb and place on serving plates. Place the roast potatoes, parsnips and cabbage next to the lamb. Serve with the mint sauce, gravy and grated chestnuts (if using). Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the lamb, place the onion, carrot, celery, garlic, thyme and rosemary in the bottom of a large, deep roasting tin. Put the lamb on top and season with salt and pepper. Drizzle with the olive oil and pour the stock in the bottom. For the lamb, place the onion, carrot, celery, garlic, thyme and rosemary in the bottom of a large, deep roasting tin. Put the lamb on top and season with salt and pepper. Drizzle with the olive oil and pour the stock in the bottom. Roast for 30 minutes uncovered. Then lower the temperature to 160C/140C Fan/Gas 3. Cover the roasting tin with aluminium foil and cook for a further 4 hours. Roast for 30 minutes uncovered. Then lower the temperature to 160C/140C Fan/Gas 3. Cover the roasting tin with aluminium foil and cook for a further 4 hours. For the mint sauce, put the chopped mint in a small bowl and add the vinegar and sugar and stir until well combined. Set aside until ready to serve. For the mint sauce, put the chopped mint in a small bowl and add the vinegar and sugar and stir until well combined. Set aside until ready to serve. For the roast potatoes, put the potatoes into a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 4-5 minutes. For the roast potatoes, put the potatoes into a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 4-5 minutes. Meanwhile, place the beef dripping into a large roasting tray and preheat in the oven. Meanwhile, place the beef dripping into a large roasting tray and preheat in the oven. Drain the potatoes in a colander and shake around a little to roughen up the edges. Drain the potatoes in a colander and shake around a little to roughen up the edges. Add the potatoes to the preheated fat and turn carefully, or until coated in the fat. Sprinkle with salt and place in the oven for 30 minutes, until starting to turn golden-brown and crisp. Turn the potatoes and return to the oven for a further 20-30 minutes. Add the potatoes to the preheated fat and turn carefully, or until coated in the fat. Sprinkle with salt and place in the oven for 30 minutes, until starting to turn golden-brown and crisp. Turn the potatoes and return to the oven for a further 20-30 minutes. When the lamb is very tender, remove it from the cooking juices and allow to rest. Keep warm until ready to serve. When the lamb is very tender, remove it from the cooking juices and allow to rest. Keep warm until ready to serve. For the glazed parsnips and cabbage, preheat the oven to 200C/180C Fan/Gas 6. For the glazed parsnips and cabbage, preheat the oven to 200C/180C Fan/Gas 6. Place the parsnips, sherry and honey in a baking tray and mix to coat the parsnips. Season with salt and pepper. Roast for 20 minutes, turning half way through, until the parsnips are tender and golden-brown. Place the parsnips, sherry and honey in a baking tray and mix to coat the parsnips. Season with salt and pepper. Roast for 20 minutes, turning half way through, until the parsnips are tender and golden-brown. Heat a little oil in a large frying pan and stir fry the cabbage for 1-2 minutes, then add the butter and stir to coat. Heat a little oil in a large frying pan and stir fry the cabbage for 1-2 minutes, then add the butter and stir to coat. To serve, shred the lamb and place on serving plates. Place the roast potatoes, parsnips and cabbage next to the lamb. Serve with the mint sauce, gravy and grated chestnuts (if using). To serve, shred the lamb and place on serving plates. Place the roast potatoes, parsnips and cabbage next to the lamb. Serve with the mint sauce, gravy and grated chestnuts (if using). | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slow_roasted_lamb_95248",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow-roasted lamb shoulder and homemade mint sauce recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6.For the lamb, place the onion, carrot, celery, garlic, thyme and rosemary in the bottom of a large, deep roasting tin. Put the lamb on top and season with salt and pepper. Drizzle with the olive oil and pour the stock in the bottom.Roast for 30 minutes uncovered. Then lower the temperature to 160C/140C Fan/Gas 3. Cover the roasting tin with aluminium foil and cook for a further 4 hours.For the mint sauce, put the chopped mint in a small bowl and add the vinegar and sugar and stir until well combined. Set aside until ready to serve.For the roast potatoes, put the potatoes into a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 4-5 minutes.Meanwhile, place the beef dripping into a large roasting tray and preheat in the oven.Drain the potatoes in a colander and shake around a little to roughen up the edges.Add the potatoes to the preheated fat and turn carefully, or until coated in the fat. Sprinkle with salt and place in the oven for 30 minutes, until starting to turn golden-brown and crisp. Turn the potatoes and return to the oven for a further 20-30 minutes.When the lamb is very tender, remove it from the cooking juices and allow to rest. Keep warm until ready to serve.For the glazed parsnips and cabbage, preheat the oven to 200C/180C Fan/Gas 6.Place the parsnips, sherry and honey in a baking tray and mix to coat the parsnips. Season with salt and pepper. Roast for 20 minutes, turning half way through, until the parsnips are tender and golden-brown.Heat a little oil in a large frying pan and stir fry the cabbage for 1-2 minutes, then add the butter and stir to coat. To serve, shred the lamb and place on serving plates. Place the roast potatoes, parsnips and cabbage next to the lamb. Serve with the mint sauce, gravy and grated chestnuts (if using). Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the lamb, place the onion, carrot, celery, garlic, thyme and rosemary in the bottom of a large, deep roasting tin. Put the lamb on top and season with salt and pepper. Drizzle with the olive oil and pour the stock in the bottom. For the lamb, place the onion, carrot, celery, garlic, thyme and rosemary in the bottom of a large, deep roasting tin. Put the lamb on top and season with salt and pepper. Drizzle with the olive oil and pour the stock in the bottom. Roast for 30 minutes uncovered. Then lower the temperature to 160C/140C Fan/Gas 3. Cover the roasting tin with aluminium foil and cook for a further 4 hours. Roast for 30 minutes uncovered. Then lower the temperature to 160C/140C Fan/Gas 3. Cover the roasting tin with aluminium foil and cook for a further 4 hours. For the mint sauce, put the chopped mint in a small bowl and add the vinegar and sugar and stir until well combined. Set aside until ready to serve. For the mint sauce, put the chopped mint in a small bowl and add the vinegar and sugar and stir until well combined. Set aside until ready to serve. For the roast potatoes, put the potatoes into a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 4-5 minutes. For the roast potatoes, put the potatoes into a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 4-5 minutes. Meanwhile, place the beef dripping into a large roasting tray and preheat in the oven. Meanwhile, place the beef dripping into a large roasting tray and preheat in the oven. Drain the potatoes in a colander and shake around a little to roughen up the edges. Drain the potatoes in a colander and shake around a little to roughen up the edges. Add the potatoes to the preheated fat and turn carefully, or until coated in the fat. Sprinkle with salt and place in the oven for 30 minutes, until starting to turn golden-brown and crisp. Turn the potatoes and return to the oven for a further 20-30 minutes. Add the potatoes to the preheated fat and turn carefully, or until coated in the fat. Sprinkle with salt and place in the oven for 30 minutes, until starting to turn golden-brown and crisp. Turn the potatoes and return to the oven for a further 20-30 minutes. When the lamb is very tender, remove it from the cooking juices and allow to rest. Keep warm until ready to serve. When the lamb is very tender, remove it from the cooking juices and allow to rest. Keep warm until ready to serve. For the glazed parsnips and cabbage, preheat the oven to 200C/180C Fan/Gas 6. For the glazed parsnips and cabbage, preheat the oven to 200C/180C Fan/Gas 6. Place the parsnips, sherry and honey in a baking tray and mix to coat the parsnips. Season with salt and pepper. Roast for 20 minutes, turning half way through, until the parsnips are tender and golden-brown. Place the parsnips, sherry and honey in a baking tray and mix to coat the parsnips. Season with salt and pepper. Roast for 20 minutes, turning half way through, until the parsnips are tender and golden-brown. Heat a little oil in a large frying pan and stir fry the cabbage for 1-2 minutes, then add the butter and stir to coat. Heat a little oil in a large frying pan and stir fry the cabbage for 1-2 minutes, then add the butter and stir to coat. To serve, shred the lamb and place on serving plates. Place the roast potatoes, parsnips and cabbage next to the lamb. Serve with the mint sauce, gravy and grated chestnuts (if using). To serve, shred the lamb and place on serving plates. Place the roast potatoes, parsnips and cabbage next to the lamb. Serve with the mint sauce, gravy and grated chestnuts (if using)."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf25eb3bdbfd0cc0043b"
} | 6ce097402aba1df5f81e7b8fa142528a0a7954729e57eafe093a8179f5f3769d | Minced beef pie recipe
An average of 4.7 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincedbeefpie_89198_16x9.jpg This tasty and easy beef pie recipe will quickly become a family favourite. Serve with mounds of mash. 2 tbsp vegetable oil 500g/1lb 2oz beef mince1 onion, chopped1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting75g/2½oz mushrooms, chopped250ml/9fl oz stout or beef stockdash Worcestershire sauce400g/14oz ready-made shortcrust pastry1 free-range egg, yolk only, lightly beaten 2 tbsp vegetable oil 500g/1lb 2oz beef mince 1 onion, chopped 1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting 75g/2½oz mushrooms, chopped 250ml/9fl oz stout or beef stock dash Worcestershire sauce 400g/14oz ready-made shortcrust pastry 1 free-range egg, yolk only, lightly beaten Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk. Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown. To serve, slice into wedges. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns. Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns. Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish. Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish. Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape. Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape. Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk. Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk. Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown. Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown. To serve, slice into wedges. To serve, slice into wedges. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mincedbeefpie_89198",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Minced beef pie recipe",
"content": "An average of 4.7 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincedbeefpie_89198_16x9.jpg This tasty and easy beef pie recipe will quickly become a family favourite. Serve with mounds of mash. 2 tbsp vegetable oil 500g/1lb 2oz beef mince1 onion, chopped1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting75g/2½oz mushrooms, chopped250ml/9fl oz stout or beef stockdash Worcestershire sauce400g/14oz ready-made shortcrust pastry1 free-range egg, yolk only, lightly beaten 2 tbsp vegetable oil 500g/1lb 2oz beef mince 1 onion, chopped 1 tbsp tomato purée 1½ tbsp plain flour, plus extra for dusting 75g/2½oz mushrooms, chopped 250ml/9fl oz stout or beef stock dash Worcestershire sauce 400g/14oz ready-made shortcrust pastry 1 free-range egg, yolk only, lightly beaten Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk. Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown. To serve, slice into wedges. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns. Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns. Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish. Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish. Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape. Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape. Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk. Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk. Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown. Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown. To serve, slice into wedges. To serve, slice into wedges."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bacf25eb3bdbfd0cc0043c"
} | 7204407b1064a657e3bed9ce94782d903eb4771a40d03860bf95c07f23261970 | Beef fried rice recipe
An average of 4.3 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_fried_rice_37500_16x9.jpg Finishing your beef fried rice with a couple of tablespoons of oyster sauce adds bags of flavour without using a long list of ingredients. To make this recipe even easier use two packets of microwave rice. 500g/1lb 2oz lean beef mince3 tbsp light soy saucepinch white pepper2–3 tbsp vegetable oil, for frying4 free-range eggs, beaten40g/1½oz fresh root ginger, peeled and finely chopped2 garlic cloves, crushed or finely chopped1 onion, sliced or chopped2 carrots, grated1 courgette, grated500g/1lb 2oz cold cooked basmati rice2 tsp sesame oil2 tbsp oyster sauce2 spring onions, finely sliced, to garnish 500g/1lb 2oz lean beef mince 3 tbsp light soy sauce pinch white pepper 2–3 tbsp vegetable oil, for frying 4 free-range eggs, beaten 40g/1½oz fresh root ginger, peeled and finely chopped 2 garlic cloves, crushed or finely chopped 1 onion, sliced or chopped 2 carrots, grated 1 courgette, grated 500g/1lb 2oz cold cooked basmati rice 2 tsp sesame oil 2 tbsp oyster sauce 2 spring onions, finely sliced, to garnish Method Heat a large deep pan or wok and fry the beef mince until browned without adding any oil. Break the mince up in the pan using a wooden spoon or spatula so that it breaks into smaller pieces and cooks evenly. Add a tablespoon of soy sauce and a little white pepper to season.When the mince is cooked, remove from the pan and set aside.In the same pan, heat half a tablespoon vegetable oil. Once the oil is hot, tip in the beaten eggs and cook them like an omelette, until you have a cooked ‘disc’ of egg. Be careful not to overcook the egg, slightly under is better than over. When the egg is cooked, remove it from the pan and set aside.Add enough vegetable oil to the pan to coat the bottom and place over a medium heat. Add the ginger and garlic. When you can smell the aromatics, add the onion, carrots and courgette. Turn the heat to high and cook for a couple of minutes, stirring often until the vegetables soften and any liquid evaporates.With the pan still on a high heat, push the vegetables aside to make room in the pan for the cold rice. Add the rice and stir through. Add 2 tablespoons soy sauce and return the mince to the pan. Pour in the sesame oil, making sure it hits the metal of the pan to release the flavour. Season with white pepper.Add the oyster sauce and stir through before returning the cooked egg to the pan. Mix everything through thoroughly, breaking up the egg as you go.Serve immediately garnished with spring onions. Heat a large deep pan or wok and fry the beef mince until browned without adding any oil. Break the mince up in the pan using a wooden spoon or spatula so that it breaks into smaller pieces and cooks evenly. Add a tablespoon of soy sauce and a little white pepper to season. Heat a large deep pan or wok and fry the beef mince until browned without adding any oil. Break the mince up in the pan using a wooden spoon or spatula so that it breaks into smaller pieces and cooks evenly. Add a tablespoon of soy sauce and a little white pepper to season. When the mince is cooked, remove from the pan and set aside. When the mince is cooked, remove from the pan and set aside. In the same pan, heat half a tablespoon vegetable oil. Once the oil is hot, tip in the beaten eggs and cook them like an omelette, until you have a cooked ‘disc’ of egg. Be careful not to overcook the egg, slightly under is better than over. When the egg is cooked, remove it from the pan and set aside. In the same pan, heat half a tablespoon vegetable oil. Once the oil is hot, tip in the beaten eggs and cook them like an omelette, until you have a cooked ‘disc’ of egg. Be careful not to overcook the egg, slightly under is better than over. When the egg is cooked, remove it from the pan and set aside. Add enough vegetable oil to the pan to coat the bottom and place over a medium heat. Add the ginger and garlic. Add enough vegetable oil to the pan to coat the bottom and place over a medium heat. Add the ginger and garlic. When you can smell the aromatics, add the onion, carrots and courgette. Turn the heat to high and cook for a couple of minutes, stirring often until the vegetables soften and any liquid evaporates. When you can smell the aromatics, add the onion, carrots and courgette. Turn the heat to high and cook for a couple of minutes, stirring often until the vegetables soften and any liquid evaporates. With the pan still on a high heat, push the vegetables aside to make room in the pan for the cold rice. Add the rice and stir through. With the pan still on a high heat, push the vegetables aside to make room in the pan for the cold rice. Add the rice and stir through. Add 2 tablespoons soy sauce and return the mince to the pan. Pour in the sesame oil, making sure it hits the metal of the pan to release the flavour. Season with white pepper. Add 2 tablespoons soy sauce and return the mince to the pan. Pour in the sesame oil, making sure it hits the metal of the pan to release the flavour. Season with white pepper. Add the oyster sauce and stir through before returning the cooked egg to the pan. Mix everything through thoroughly, breaking up the egg as you go. Add the oyster sauce and stir through before returning the cooked egg to the pan. Mix everything through thoroughly, breaking up the egg as you go. Serve immediately garnished with spring onions. Serve immediately garnished with spring onions. Recipe tips If you only have dark soy sauce, use half the amount as the flavour is much stronger. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beef_fried_rice_37500",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef fried rice recipe",
"content": "An average of 4.3 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_fried_rice_37500_16x9.jpg Finishing your beef fried rice with a couple of tablespoons of oyster sauce adds bags of flavour without using a long list of ingredients. To make this recipe even easier use two packets of microwave rice. 500g/1lb 2oz lean beef mince3 tbsp light soy saucepinch white pepper2–3 tbsp vegetable oil, for frying4 free-range eggs, beaten40g/1½oz fresh root ginger, peeled and finely chopped2 garlic cloves, crushed or finely chopped1 onion, sliced or chopped2 carrots, grated1 courgette, grated500g/1lb 2oz cold cooked basmati rice2 tsp sesame oil2 tbsp oyster sauce2 spring onions, finely sliced, to garnish 500g/1lb 2oz lean beef mince 3 tbsp light soy sauce pinch white pepper 2–3 tbsp vegetable oil, for frying 4 free-range eggs, beaten 40g/1½oz fresh root ginger, peeled and finely chopped 2 garlic cloves, crushed or finely chopped 1 onion, sliced or chopped 2 carrots, grated 1 courgette, grated 500g/1lb 2oz cold cooked basmati rice 2 tsp sesame oil 2 tbsp oyster sauce 2 spring onions, finely sliced, to garnish Method Heat a large deep pan or wok and fry the beef mince until browned without adding any oil. Break the mince up in the pan using a wooden spoon or spatula so that it breaks into smaller pieces and cooks evenly. Add a tablespoon of soy sauce and a little white pepper to season.When the mince is cooked, remove from the pan and set aside.In the same pan, heat half a tablespoon vegetable oil. Once the oil is hot, tip in the beaten eggs and cook them like an omelette, until you have a cooked ‘disc’ of egg. Be careful not to overcook the egg, slightly under is better than over. When the egg is cooked, remove it from the pan and set aside.Add enough vegetable oil to the pan to coat the bottom and place over a medium heat. Add the ginger and garlic. When you can smell the aromatics, add the onion, carrots and courgette. Turn the heat to high and cook for a couple of minutes, stirring often until the vegetables soften and any liquid evaporates.With the pan still on a high heat, push the vegetables aside to make room in the pan for the cold rice. Add the rice and stir through. Add 2 tablespoons soy sauce and return the mince to the pan. Pour in the sesame oil, making sure it hits the metal of the pan to release the flavour. Season with white pepper.Add the oyster sauce and stir through before returning the cooked egg to the pan. Mix everything through thoroughly, breaking up the egg as you go.Serve immediately garnished with spring onions. Heat a large deep pan or wok and fry the beef mince until browned without adding any oil. Break the mince up in the pan using a wooden spoon or spatula so that it breaks into smaller pieces and cooks evenly. Add a tablespoon of soy sauce and a little white pepper to season. Heat a large deep pan or wok and fry the beef mince until browned without adding any oil. Break the mince up in the pan using a wooden spoon or spatula so that it breaks into smaller pieces and cooks evenly. Add a tablespoon of soy sauce and a little white pepper to season. When the mince is cooked, remove from the pan and set aside. When the mince is cooked, remove from the pan and set aside. In the same pan, heat half a tablespoon vegetable oil. Once the oil is hot, tip in the beaten eggs and cook them like an omelette, until you have a cooked ‘disc’ of egg. Be careful not to overcook the egg, slightly under is better than over. When the egg is cooked, remove it from the pan and set aside. In the same pan, heat half a tablespoon vegetable oil. Once the oil is hot, tip in the beaten eggs and cook them like an omelette, until you have a cooked ‘disc’ of egg. Be careful not to overcook the egg, slightly under is better than over. When the egg is cooked, remove it from the pan and set aside. Add enough vegetable oil to the pan to coat the bottom and place over a medium heat. Add the ginger and garlic. Add enough vegetable oil to the pan to coat the bottom and place over a medium heat. Add the ginger and garlic. When you can smell the aromatics, add the onion, carrots and courgette. Turn the heat to high and cook for a couple of minutes, stirring often until the vegetables soften and any liquid evaporates. When you can smell the aromatics, add the onion, carrots and courgette. Turn the heat to high and cook for a couple of minutes, stirring often until the vegetables soften and any liquid evaporates. With the pan still on a high heat, push the vegetables aside to make room in the pan for the cold rice. Add the rice and stir through. With the pan still on a high heat, push the vegetables aside to make room in the pan for the cold rice. Add the rice and stir through. Add 2 tablespoons soy sauce and return the mince to the pan. Pour in the sesame oil, making sure it hits the metal of the pan to release the flavour. Season with white pepper. Add 2 tablespoons soy sauce and return the mince to the pan. Pour in the sesame oil, making sure it hits the metal of the pan to release the flavour. Season with white pepper. Add the oyster sauce and stir through before returning the cooked egg to the pan. Mix everything through thoroughly, breaking up the egg as you go. Add the oyster sauce and stir through before returning the cooked egg to the pan. Mix everything through thoroughly, breaking up the egg as you go. Serve immediately garnished with spring onions. Serve immediately garnished with spring onions. Recipe tips If you only have dark soy sauce, use half the amount as the flavour is much stronger."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.