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} | e163e74a0a45d15adff249cd24bc86036e94dddd15d93a9a0087c107aae4992d | Bolognese pasta bake recipe
An average of 4.4 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bolognese_bake_02123_16x9.jpg This bolognese pasta bake can be assembled ahead, ready to pop in the oven. My method of frying the mushrooms ensures they stay firm and flavourful, not soft and soggy. You will need a large, shallow ovenproof dish, about 1.7 litres/3 pints capacity. 1 tbsp olive oil 2 onions, chopped 2 celery sticks, finely chopped 675g/1lb 8oz beef mince2 garlic cloves, crushed 2 tbsp tomato purée 2 x 400g tins chopped tomatoes350–500ml/12–18fl oz beef stock 2 tsp Worcestershire sauce 2 tsp redcurrant jelly1 tbsp butter250g/9oz chestnut mushrooms, sliced 1 tbsp chopped fresh thyme leaves 225g/8oz penne pasta50g/1¾oz cheddar, grated 30g/1oz Parmesan, grated salt and freshly ground black peppergreen or tomato salad, to serve 1 tbsp olive oil 2 onions, chopped 2 celery sticks, finely chopped 675g/1lb 8oz beef mince 2 garlic cloves, crushed 2 tbsp tomato purée 2 x 400g tins chopped tomatoes 350–500ml/12–18fl oz beef stock 2 tsp Worcestershire sauce 2 tsp redcurrant jelly 1 tbsp butter 250g/9oz chestnut mushrooms, sliced 1 tbsp chopped fresh thyme leaves 225g/8oz penne pasta 50g/1¾oz cheddar, grated 30g/1oz Parmesan, grated salt and freshly ground black pepper green or tomato salad, to serve Method Heat the oil in a deep frying pan or wide, flameproof casserole. Add the onions and celery and fry over a high heat for about 3 minutes, until starting to soften. Add the mince and fry until browned, breaking it up with two wooden spoons as it browns. Add the garlic and tomato purée and stir for a few seconds. Stir in the tomatoes, Worcestershire sauce and redcurrant jelly. Add stock (you may need the full amount stock if your pan is very wide) and season with salt and pepper. Cover and simmer over a low heat for 30–35 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a lidded frying pan, add the mushrooms and fry over a high heat for a minute. Cover with a lid and cook for 2 minutes. Remove the lid and fry over a high heat for 2 minutes, until the liquid has evaporated. Add the mushrooms and thyme to the mince and stir well.Cook the pasta in boiling salted water until al dente. Drain well and run under cold water. Stir the pasta into the mince and check the seasoning.Spoon into a large, shallow ovenproof dish. Sprinkle with the cheeses and bake for 25–30 minutes, or until golden and bubbling around the edges. Serve piping hot with a green salad or tomato salad. Heat the oil in a deep frying pan or wide, flameproof casserole. Add the onions and celery and fry over a high heat for about 3 minutes, until starting to soften. Add the mince and fry until browned, breaking it up with two wooden spoons as it browns. Heat the oil in a deep frying pan or wide, flameproof casserole. Add the onions and celery and fry over a high heat for about 3 minutes, until starting to soften. Add the mince and fry until browned, breaking it up with two wooden spoons as it browns. Add the garlic and tomato purée and stir for a few seconds. Stir in the tomatoes, Worcestershire sauce and redcurrant jelly. Add stock (you may need the full amount stock if your pan is very wide) and season with salt and pepper. Cover and simmer over a low heat for 30–35 minutes. Add the garlic and tomato purée and stir for a few seconds. Stir in the tomatoes, Worcestershire sauce and redcurrant jelly. Add stock (you may need the full amount stock if your pan is very wide) and season with salt and pepper. Cover and simmer over a low heat for 30–35 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a lidded frying pan, add the mushrooms and fry over a high heat for a minute. Cover with a lid and cook for 2 minutes. Remove the lid and fry over a high heat for 2 minutes, until the liquid has evaporated. Add the mushrooms and thyme to the mince and stir well. Melt the butter in a lidded frying pan, add the mushrooms and fry over a high heat for a minute. Cover with a lid and cook for 2 minutes. Remove the lid and fry over a high heat for 2 minutes, until the liquid has evaporated. Add the mushrooms and thyme to the mince and stir well. Cook the pasta in boiling salted water until al dente. Drain well and run under cold water. Stir the pasta into the mince and check the seasoning. Cook the pasta in boiling salted water until al dente. Drain well and run under cold water. Stir the pasta into the mince and check the seasoning. Spoon into a large, shallow ovenproof dish. Sprinkle with the cheeses and bake for 25–30 minutes, or until golden and bubbling around the edges. Serve piping hot with a green salad or tomato salad. Spoon into a large, shallow ovenproof dish. Sprinkle with the cheeses and bake for 25–30 minutes, or until golden and bubbling around the edges. Serve piping hot with a green salad or tomato salad. Recipe tips This can be prepared in the dish up to 6 hours ahead, ready to bake and serve. Not suitable for freezing. | {
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"title": "Bolognese pasta bake recipe",
"content": "An average of 4.4 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bolognese_bake_02123_16x9.jpg This bolognese pasta bake can be assembled ahead, ready to pop in the oven. My method of frying the mushrooms ensures they stay firm and flavourful, not soft and soggy. You will need a large, shallow ovenproof dish, about 1.7 litres/3 pints capacity. 1 tbsp olive oil 2 onions, chopped 2 celery sticks, finely chopped 675g/1lb 8oz beef mince2 garlic cloves, crushed 2 tbsp tomato purée 2 x 400g tins chopped tomatoes350–500ml/12–18fl oz beef stock 2 tsp Worcestershire sauce 2 tsp redcurrant jelly1 tbsp butter250g/9oz chestnut mushrooms, sliced 1 tbsp chopped fresh thyme leaves 225g/8oz penne pasta50g/1¾oz cheddar, grated 30g/1oz Parmesan, grated salt and freshly ground black peppergreen or tomato salad, to serve 1 tbsp olive oil 2 onions, chopped 2 celery sticks, finely chopped 675g/1lb 8oz beef mince 2 garlic cloves, crushed 2 tbsp tomato purée 2 x 400g tins chopped tomatoes 350–500ml/12–18fl oz beef stock 2 tsp Worcestershire sauce 2 tsp redcurrant jelly 1 tbsp butter 250g/9oz chestnut mushrooms, sliced 1 tbsp chopped fresh thyme leaves 225g/8oz penne pasta 50g/1¾oz cheddar, grated 30g/1oz Parmesan, grated salt and freshly ground black pepper green or tomato salad, to serve Method Heat the oil in a deep frying pan or wide, flameproof casserole. Add the onions and celery and fry over a high heat for about 3 minutes, until starting to soften. Add the mince and fry until browned, breaking it up with two wooden spoons as it browns. Add the garlic and tomato purée and stir for a few seconds. Stir in the tomatoes, Worcestershire sauce and redcurrant jelly. Add stock (you may need the full amount stock if your pan is very wide) and season with salt and pepper. Cover and simmer over a low heat for 30–35 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a lidded frying pan, add the mushrooms and fry over a high heat for a minute. Cover with a lid and cook for 2 minutes. Remove the lid and fry over a high heat for 2 minutes, until the liquid has evaporated. Add the mushrooms and thyme to the mince and stir well.Cook the pasta in boiling salted water until al dente. Drain well and run under cold water. Stir the pasta into the mince and check the seasoning.Spoon into a large, shallow ovenproof dish. Sprinkle with the cheeses and bake for 25–30 minutes, or until golden and bubbling around the edges. Serve piping hot with a green salad or tomato salad. Heat the oil in a deep frying pan or wide, flameproof casserole. Add the onions and celery and fry over a high heat for about 3 minutes, until starting to soften. Add the mince and fry until browned, breaking it up with two wooden spoons as it browns. Heat the oil in a deep frying pan or wide, flameproof casserole. Add the onions and celery and fry over a high heat for about 3 minutes, until starting to soften. Add the mince and fry until browned, breaking it up with two wooden spoons as it browns. Add the garlic and tomato purée and stir for a few seconds. Stir in the tomatoes, Worcestershire sauce and redcurrant jelly. Add stock (you may need the full amount stock if your pan is very wide) and season with salt and pepper. Cover and simmer over a low heat for 30–35 minutes. Add the garlic and tomato purée and stir for a few seconds. Stir in the tomatoes, Worcestershire sauce and redcurrant jelly. Add stock (you may need the full amount stock if your pan is very wide) and season with salt and pepper. Cover and simmer over a low heat for 30–35 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a lidded frying pan, add the mushrooms and fry over a high heat for a minute. Cover with a lid and cook for 2 minutes. Remove the lid and fry over a high heat for 2 minutes, until the liquid has evaporated. Add the mushrooms and thyme to the mince and stir well. Melt the butter in a lidded frying pan, add the mushrooms and fry over a high heat for a minute. Cover with a lid and cook for 2 minutes. Remove the lid and fry over a high heat for 2 minutes, until the liquid has evaporated. Add the mushrooms and thyme to the mince and stir well. Cook the pasta in boiling salted water until al dente. Drain well and run under cold water. Stir the pasta into the mince and check the seasoning. Cook the pasta in boiling salted water until al dente. Drain well and run under cold water. Stir the pasta into the mince and check the seasoning. Spoon into a large, shallow ovenproof dish. Sprinkle with the cheeses and bake for 25–30 minutes, or until golden and bubbling around the edges. Serve piping hot with a green salad or tomato salad. Spoon into a large, shallow ovenproof dish. Sprinkle with the cheeses and bake for 25–30 minutes, or until golden and bubbling around the edges. Serve piping hot with a green salad or tomato salad. Recipe tips This can be prepared in the dish up to 6 hours ahead, ready to bake and serve. Not suitable for freezing."
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} | 50f6766803aeb2a4fdb6cffd68892e3d293442635b95f4308274293d19fa0380 | How to make chicken kyiv recipe
An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_kiev_with_mash_14334_16x9.jpg This chicken kyiv recipe is seriously good. If you enjoy a little heat, add some dried chilli flakes to give a delicious kick. 75g/2¾oz unsalted butter, at room temperature3 garlic cloves, crushed4 tbsp finely chopped flatleaf parsley 4 boneless chicken breasts, skin removed 75g/2¾oz plain flour, plus extra if needed2 free-range eggs, beaten150g/5½oz fresh breadcrumbssunflower oil, for fryingsea salt and freshly ground black peppermashed potatoes and green vegetables, such as broccoli, to serve 75g/2¾oz unsalted butter, at room temperature 3 garlic cloves, crushed 4 tbsp finely chopped flatleaf parsley 4 boneless chicken breasts, skin removed 75g/2¾oz plain flour, plus extra if needed 2 free-range eggs, beaten 150g/5½oz fresh breadcrumbs sunflower oil, for frying sea salt and freshly ground black pepper mashed potatoes and green vegetables, such as broccoli, to serve Method Beat the butter, garlic and parsley together in a bowl until evenly combined and season with salt and pepper. Transfer the butter mixture to a sheet of cling film and roll into a sausage shape. Wrap tightly in the cling film and place in the freezer for 15 minutes.Meanwhile, butterfly each chicken breast by placing on a chopping board and using a sharp knife to slice into the thicker side, taking care not to cut all the way through, until you can open it out like a book. Place each opened chicken breast between two sheets of cling film and bash with a rolling pin until flattened.Cut the frozen butter into four pieces. Put one on each chicken breast and wrap the flesh around the butter to fully enclose it. (If you like, mix a little flour with water to create a paste to help stick the chicken in place.) Put the chicken in the freezer for 15 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Put the flour, eggs and breadcrumbs in three separate bowls. Carefully coat the chicken breasts first in the flour, shaking off the excess, then in the beaten egg and finally coat in the breadcrumbs. Fill a large pan with oil to a depth of 2cm/¾in and place over a medium–high heat. Test the oil is hot enough by dropping in a small cube of bread: it should brown in 30–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the chicken in the pan, seam-side down, and fry for 6 minutes, turning now and again, until it is golden and crisp all over. Remove the chicken using a slotted spoon and transfer to kitchen paper to drain. Place the chicken on a baking tray and bake for 12 minutes, or until cooked through with no traces of pink and the juices run clear. Serve immediately with mashed potatoes and green vegetables. Beat the butter, garlic and parsley together in a bowl until evenly combined and season with salt and pepper. Transfer the butter mixture to a sheet of cling film and roll into a sausage shape. Wrap tightly in the cling film and place in the freezer for 15 minutes. Beat the butter, garlic and parsley together in a bowl until evenly combined and season with salt and pepper. Transfer the butter mixture to a sheet of cling film and roll into a sausage shape. Wrap tightly in the cling film and place in the freezer for 15 minutes. Meanwhile, butterfly each chicken breast by placing on a chopping board and using a sharp knife to slice into the thicker side, taking care not to cut all the way through, until you can open it out like a book. Place each opened chicken breast between two sheets of cling film and bash with a rolling pin until flattened. Meanwhile, butterfly each chicken breast by placing on a chopping board and using a sharp knife to slice into the thicker side, taking care not to cut all the way through, until you can open it out like a book. Place each opened chicken breast between two sheets of cling film and bash with a rolling pin until flattened. Cut the frozen butter into four pieces. Put one on each chicken breast and wrap the flesh around the butter to fully enclose it. (If you like, mix a little flour with water to create a paste to help stick the chicken in place.) Put the chicken in the freezer for 15 minutes. Cut the frozen butter into four pieces. Put one on each chicken breast and wrap the flesh around the butter to fully enclose it. (If you like, mix a little flour with water to create a paste to help stick the chicken in place.) Put the chicken in the freezer for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the flour, eggs and breadcrumbs in three separate bowls. Carefully coat the chicken breasts first in the flour, shaking off the excess, then in the beaten egg and finally coat in the breadcrumbs. Put the flour, eggs and breadcrumbs in three separate bowls. Carefully coat the chicken breasts first in the flour, shaking off the excess, then in the beaten egg and finally coat in the breadcrumbs. Fill a large pan with oil to a depth of 2cm/¾in and place over a medium–high heat. Test the oil is hot enough by dropping in a small cube of bread: it should brown in 30–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the chicken in the pan, seam-side down, and fry for 6 minutes, turning now and again, until it is golden and crisp all over. Remove the chicken using a slotted spoon and transfer to kitchen paper to drain. Fill a large pan with oil to a depth of 2cm/¾in and place over a medium–high heat. Test the oil is hot enough by dropping in a small cube of bread: it should brown in 30–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the chicken in the pan, seam-side down, and fry for 6 minutes, turning now and again, until it is golden and crisp all over. Remove the chicken using a slotted spoon and transfer to kitchen paper to drain. Place the chicken on a baking tray and bake for 12 minutes, or until cooked through with no traces of pink and the juices run clear. Serve immediately with mashed potatoes and green vegetables. Place the chicken on a baking tray and bake for 12 minutes, or until cooked through with no traces of pink and the juices run clear. Serve immediately with mashed potatoes and green vegetables. | {
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"title": "How to make chicken kyiv 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/chicken_kiev_with_mash_14334_16x9.jpg This chicken kyiv recipe is seriously good. If you enjoy a little heat, add some dried chilli flakes to give a delicious kick. 75g/2¾oz unsalted butter, at room temperature3 garlic cloves, crushed4 tbsp finely chopped flatleaf parsley 4 boneless chicken breasts, skin removed 75g/2¾oz plain flour, plus extra if needed2 free-range eggs, beaten150g/5½oz fresh breadcrumbssunflower oil, for fryingsea salt and freshly ground black peppermashed potatoes and green vegetables, such as broccoli, to serve 75g/2¾oz unsalted butter, at room temperature 3 garlic cloves, crushed 4 tbsp finely chopped flatleaf parsley 4 boneless chicken breasts, skin removed 75g/2¾oz plain flour, plus extra if needed 2 free-range eggs, beaten 150g/5½oz fresh breadcrumbs sunflower oil, for frying sea salt and freshly ground black pepper mashed potatoes and green vegetables, such as broccoli, to serve Method Beat the butter, garlic and parsley together in a bowl until evenly combined and season with salt and pepper. Transfer the butter mixture to a sheet of cling film and roll into a sausage shape. Wrap tightly in the cling film and place in the freezer for 15 minutes.Meanwhile, butterfly each chicken breast by placing on a chopping board and using a sharp knife to slice into the thicker side, taking care not to cut all the way through, until you can open it out like a book. Place each opened chicken breast between two sheets of cling film and bash with a rolling pin until flattened.Cut the frozen butter into four pieces. Put one on each chicken breast and wrap the flesh around the butter to fully enclose it. (If you like, mix a little flour with water to create a paste to help stick the chicken in place.) Put the chicken in the freezer for 15 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Put the flour, eggs and breadcrumbs in three separate bowls. Carefully coat the chicken breasts first in the flour, shaking off the excess, then in the beaten egg and finally coat in the breadcrumbs. Fill a large pan with oil to a depth of 2cm/¾in and place over a medium–high heat. Test the oil is hot enough by dropping in a small cube of bread: it should brown in 30–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the chicken in the pan, seam-side down, and fry for 6 minutes, turning now and again, until it is golden and crisp all over. Remove the chicken using a slotted spoon and transfer to kitchen paper to drain. Place the chicken on a baking tray and bake for 12 minutes, or until cooked through with no traces of pink and the juices run clear. Serve immediately with mashed potatoes and green vegetables. Beat the butter, garlic and parsley together in a bowl until evenly combined and season with salt and pepper. Transfer the butter mixture to a sheet of cling film and roll into a sausage shape. Wrap tightly in the cling film and place in the freezer for 15 minutes. Beat the butter, garlic and parsley together in a bowl until evenly combined and season with salt and pepper. Transfer the butter mixture to a sheet of cling film and roll into a sausage shape. Wrap tightly in the cling film and place in the freezer for 15 minutes. Meanwhile, butterfly each chicken breast by placing on a chopping board and using a sharp knife to slice into the thicker side, taking care not to cut all the way through, until you can open it out like a book. Place each opened chicken breast between two sheets of cling film and bash with a rolling pin until flattened. Meanwhile, butterfly each chicken breast by placing on a chopping board and using a sharp knife to slice into the thicker side, taking care not to cut all the way through, until you can open it out like a book. Place each opened chicken breast between two sheets of cling film and bash with a rolling pin until flattened. Cut the frozen butter into four pieces. Put one on each chicken breast and wrap the flesh around the butter to fully enclose it. (If you like, mix a little flour with water to create a paste to help stick the chicken in place.) Put the chicken in the freezer for 15 minutes. Cut the frozen butter into four pieces. Put one on each chicken breast and wrap the flesh around the butter to fully enclose it. (If you like, mix a little flour with water to create a paste to help stick the chicken in place.) Put the chicken in the freezer for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the flour, eggs and breadcrumbs in three separate bowls. Carefully coat the chicken breasts first in the flour, shaking off the excess, then in the beaten egg and finally coat in the breadcrumbs. Put the flour, eggs and breadcrumbs in three separate bowls. Carefully coat the chicken breasts first in the flour, shaking off the excess, then in the beaten egg and finally coat in the breadcrumbs. Fill a large pan with oil to a depth of 2cm/¾in and place over a medium–high heat. Test the oil is hot enough by dropping in a small cube of bread: it should brown in 30–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the chicken in the pan, seam-side down, and fry for 6 minutes, turning now and again, until it is golden and crisp all over. Remove the chicken using a slotted spoon and transfer to kitchen paper to drain. Fill a large pan with oil to a depth of 2cm/¾in and place over a medium–high heat. Test the oil is hot enough by dropping in a small cube of bread: it should brown in 30–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the chicken in the pan, seam-side down, and fry for 6 minutes, turning now and again, until it is golden and crisp all over. Remove the chicken using a slotted spoon and transfer to kitchen paper to drain. Place the chicken on a baking tray and bake for 12 minutes, or until cooked through with no traces of pink and the juices run clear. Serve immediately with mashed potatoes and green vegetables. Place the chicken on a baking tray and bake for 12 minutes, or until cooked through with no traces of pink and the juices run clear. Serve immediately with mashed potatoes and green vegetables."
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} | e517f253400ceee26995fed5c62cb194b46e3dce12f8f963e58f5dbfc1e0b677 | Herby chicken and potato salad recipe
An average of 4.0 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herby_skyr_chicken_salad_90551_16x9.jpg Skyr is an Icelandic yoghurt that is starting to appear in our supermarkets. It is good with chicken because it takes other flavours well and helps the meat get lovely and tender. 2 skinless, boneless chicken breasts75g/2½oz plain skyr or Greek yoghurt1 tbsp olive oil, plus extra for cookinghandful flat-leaf parsley, chopped 1 tsp ground ginger¼ lemon, juice onlysalt and freshly ground black pepper 2 skinless, boneless chicken breasts 75g/2½oz plain skyr or Greek yoghurt 1 tbsp olive oil, plus extra for cooking handful flat-leaf parsley, chopped 1 tsp ground ginger ¼ lemon, juice only salt and freshly ground black pepper 250g/9oz new potatoes1 courgette, grated1 large carrot, cut into ribbons using a vegetable peeler 250g/9oz new potatoes 1 courgette, grated 1 large carrot, cut into ribbons using a vegetable peeler 50g/1¾oz plain skyr or Greek yoghurt25ml/1fl oz olive oil1 tsp Dijon mustard1–1½ tsp cider vinegar½–1 tsp runny honey4 tbsp finely chopped fresh chives, plus extra for garnish 50g/1¾oz plain skyr or Greek yoghurt 25ml/1fl oz olive oil 1 tsp Dijon mustard 1–1½ tsp cider vinegar ½–1 tsp runny honey 4 tbsp finely chopped fresh chives, plus extra for garnish Method To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand.Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth.Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge.Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool. To make the dressing, whisk together the skyr or yoghurt, oil, mustard, 1 teaspoon of the vinegar and ½ teaspoon of the honey, along with a pinch of salt and pepper. If the mixture is a little thick, add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning, or add a little more vinegar and/or honey if needed.Halve the cooled potatoes and toss with a little of the dressing in a bowl, until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes.Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much. Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing, garnish with more chopped chives and serve. To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand. To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand. Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth. Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth. Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge. Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge. Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool. Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool. To make the dressing, whisk together the skyr or yoghurt, oil, mustard, 1 teaspoon of the vinegar and ½ teaspoon of the honey, along with a pinch of salt and pepper. If the mixture is a little thick, add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning, or add a little more vinegar and/or honey if needed. To make the dressing, whisk together the skyr or yoghurt, oil, mustard, 1 teaspoon of the vinegar and ½ teaspoon of the honey, along with a pinch of salt and pepper. If the mixture is a little thick, add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning, or add a little more vinegar and/or honey if needed. Halve the cooled potatoes and toss with a little of the dressing in a bowl, until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes. Halve the cooled potatoes and toss with a little of the dressing in a bowl, until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes. Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much. Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much. Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing, garnish with more chopped chives and serve. Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing, garnish with more chopped chives and serve. | {
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"title": "Herby chicken and potato salad recipe",
"content": "An average of 4.0 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herby_skyr_chicken_salad_90551_16x9.jpg Skyr is an Icelandic yoghurt that is starting to appear in our supermarkets. It is good with chicken because it takes other flavours well and helps the meat get lovely and tender. 2 skinless, boneless chicken breasts75g/2½oz plain skyr or Greek yoghurt1 tbsp olive oil, plus extra for cookinghandful flat-leaf parsley, chopped 1 tsp ground ginger¼ lemon, juice onlysalt and freshly ground black pepper 2 skinless, boneless chicken breasts 75g/2½oz plain skyr or Greek yoghurt 1 tbsp olive oil, plus extra for cooking handful flat-leaf parsley, chopped 1 tsp ground ginger ¼ lemon, juice only salt and freshly ground black pepper 250g/9oz new potatoes1 courgette, grated1 large carrot, cut into ribbons using a vegetable peeler 250g/9oz new potatoes 1 courgette, grated 1 large carrot, cut into ribbons using a vegetable peeler 50g/1¾oz plain skyr or Greek yoghurt25ml/1fl oz olive oil1 tsp Dijon mustard1–1½ tsp cider vinegar½–1 tsp runny honey4 tbsp finely chopped fresh chives, plus extra for garnish 50g/1¾oz plain skyr or Greek yoghurt 25ml/1fl oz olive oil 1 tsp Dijon mustard 1–1½ tsp cider vinegar ½–1 tsp runny honey 4 tbsp finely chopped fresh chives, plus extra for garnish Method To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand.Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth.Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge.Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool. To make the dressing, whisk together the skyr or yoghurt, oil, mustard, 1 teaspoon of the vinegar and ½ teaspoon of the honey, along with a pinch of salt and pepper. If the mixture is a little thick, add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning, or add a little more vinegar and/or honey if needed.Halve the cooled potatoes and toss with a little of the dressing in a bowl, until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes.Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much. Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing, garnish with more chopped chives and serve. To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand. To make the marinated chicken, cut down the centre of each breast lengthways, being careful not to cut all the way through. Open each breast up like a book and flatten using the palm of your hand. Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth. Put the skyr or yoghurt, oil, parsley, ginger, lemon juice and some salt and pepper in a food processor and blend until smooth. Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge. Put the butterflied chicken breasts in a freezer bag and add the marinade, mixing well to cover the chicken. Seal and chill in the fridge. Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool. Meanwhile, to make the salad, boil the potatoes for 15 minutes, or until tender, and drain. Cover with cold water and set aside to cool. To make the dressing, whisk together the skyr or yoghurt, oil, mustard, 1 teaspoon of the vinegar and ½ teaspoon of the honey, along with a pinch of salt and pepper. If the mixture is a little thick, add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning, or add a little more vinegar and/or honey if needed. To make the dressing, whisk together the skyr or yoghurt, oil, mustard, 1 teaspoon of the vinegar and ½ teaspoon of the honey, along with a pinch of salt and pepper. If the mixture is a little thick, add a tablespoon of water at a time until the desired consistency is reached. Stir in the chives and adjust the seasoning, or add a little more vinegar and/or honey if needed. Halve the cooled potatoes and toss with a little of the dressing in a bowl, until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes. Halve the cooled potatoes and toss with a little of the dressing in a bowl, until coated. Put the courgette and carrot in a serving bowl and add dressed potatoes. Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much. Heat a dash of oil in a large, heavy-based frying pan over a medium–high heat. Shake off the excess marinade and cook the chicken, opened out, for 4 minutes on either side, or until cooked through. Reduce the heat if it is browning too much. Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing, garnish with more chopped chives and serve. Slice the chicken and place on top of the salad. Drizzle over the rest of the dressing, garnish with more chopped chives and serve."
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} | 051f68625fd57923cff87caf69e17ac3f6e1187aedbe2dff6e255e2d6377431b | Tandoori chicken sandwich recipe
An average of 4.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_chicken_22598_16x9.jpg Nadiya’s epic sando has fragrant tandoori chicken sandwiched between layers of soft naan, with minty mayo, crisp red cabbage and – the best bit – crunchy poppadums! 100g/3½oz red cabbage (about ⅛ of a cabbage), finely shredded 100g/3½oz spring onions, finely sliced 1 green apple, grated 1 lemon, zest and juice pinch salt 100g/3½oz red cabbage (about ⅛ of a cabbage), finely shredded 100g/3½oz spring onions, finely sliced 1 green apple, grated 1 lemon, zest and juice pinch salt 4 heaped tbsp mayonnaise 1 garlic clove, finely chopped small handful fresh mint leaves small handful fresh coriander 4 heaped tbsp mayonnaise 1 garlic clove, finely chopped small handful fresh mint leaves small handful fresh coriander vegetable oil, for greasing 2 chicken breasts, approx. 500g/1lb 2oz3 tbsp tandoori paste 1 tbsp gram flour 1 tsp cayenne pepper pinch salt vegetable oil, for greasing 2 chicken breasts, approx. 500g/1lb 2oz 3 tbsp tandoori paste 1 tbsp gram flour 1 tsp cayenne pepper pinch salt 3 plain naans (medium size)3 large ready-to-eat poppadums or a small bag of mini poppadums 3 plain naans (medium size) 3 large ready-to-eat poppadums or a small bag of mini poppadums Method First, make the slaw. Put the shredded cabbage in a bowl with the spring onions, apple, lemon zest and juice and salt. Get your hands in and squeeze the mixture together. Set aside and leave to soften. Mix all the ingredients for the minty mayo together and set aside.Preheat the oven to 210C/200C Fan/Gas 6. Oil a roasting dish or tray or line with baking paper. Butterfly the chicken breasts: place each breast on a chopping board and use a sharp knife to slice into it from the side, starting at the thicker end and taking care not to cut all the way through, so you can open it out like a book. Open each butterflied breast and use your hand to flatten it. Mix the tandoori paste with the gram flour, cayenne and salt. Spread a thin layer over one side of each butterflied chicken breast. Lay the chicken in the roasting dish, paste side down, and smother the remaining paste generously over the chicken. Bake for 25 minutes, or until cooked through.Meanwhile, tip the coleslaw into a clean tea towel placed over a large bowl. Gather the edges of the towel and squeeze the mixture inside to remove any excess moisture, letting it run into the bowl. (This step is optional, but it will stop your sandwiches getting soggy.)Towards the end of the chicken's cooking time, add the naans to the oven to warm through.To assemble, cut a large piece of baking paper and place one of the warm naans in the middle. Spread generously with the minty mayo and arrange the chicken on top (you might need to slice the chicken to fit). Add another naan on top and spread with more minty mayo. Top with a layer of cabbage slaw and then poppadums, breaking the poppadoms to fit if needed. Top with another naan to finish. Press down firmly to get all those layers really stuck together, then use the baking paper to wrap tightly. Cut in half (through the paper) and serve. First, make the slaw. Put the shredded cabbage in a bowl with the spring onions, apple, lemon zest and juice and salt. Get your hands in and squeeze the mixture together. Set aside and leave to soften. First, make the slaw. Put the shredded cabbage in a bowl with the spring onions, apple, lemon zest and juice and salt. Get your hands in and squeeze the mixture together. Set aside and leave to soften. Mix all the ingredients for the minty mayo together and set aside. Mix all the ingredients for the minty mayo together and set aside. Preheat the oven to 210C/200C Fan/Gas 6. Oil a roasting dish or tray or line with baking paper. Preheat the oven to 210C/200C Fan/Gas 6. Oil a roasting dish or tray or line with baking paper. Butterfly the chicken breasts: place each breast on a chopping board and use a sharp knife to slice into it from the side, starting at the thicker end and taking care not to cut all the way through, so you can open it out like a book. Open each butterflied breast and use your hand to flatten it. Butterfly the chicken breasts: place each breast on a chopping board and use a sharp knife to slice into it from the side, starting at the thicker end and taking care not to cut all the way through, so you can open it out like a book. Open each butterflied breast and use your hand to flatten it. Mix the tandoori paste with the gram flour, cayenne and salt. Spread a thin layer over one side of each butterflied chicken breast. Lay the chicken in the roasting dish, paste side down, and smother the remaining paste generously over the chicken. Bake for 25 minutes, or until cooked through. Mix the tandoori paste with the gram flour, cayenne and salt. Spread a thin layer over one side of each butterflied chicken breast. Lay the chicken in the roasting dish, paste side down, and smother the remaining paste generously over the chicken. Bake for 25 minutes, or until cooked through. Meanwhile, tip the coleslaw into a clean tea towel placed over a large bowl. Gather the edges of the towel and squeeze the mixture inside to remove any excess moisture, letting it run into the bowl. (This step is optional, but it will stop your sandwiches getting soggy.) Meanwhile, tip the coleslaw into a clean tea towel placed over a large bowl. Gather the edges of the towel and squeeze the mixture inside to remove any excess moisture, letting it run into the bowl. (This step is optional, but it will stop your sandwiches getting soggy.) Towards the end of the chicken's cooking time, add the naans to the oven to warm through. Towards the end of the chicken's cooking time, add the naans to the oven to warm through. To assemble, cut a large piece of baking paper and place one of the warm naans in the middle. Spread generously with the minty mayo and arrange the chicken on top (you might need to slice the chicken to fit). Add another naan on top and spread with more minty mayo. Top with a layer of cabbage slaw and then poppadums, breaking the poppadoms to fit if needed. Top with another naan to finish. Press down firmly to get all those layers really stuck together, then use the baking paper to wrap tightly. Cut in half (through the paper) and serve. To assemble, cut a large piece of baking paper and place one of the warm naans in the middle. Spread generously with the minty mayo and arrange the chicken on top (you might need to slice the chicken to fit). Add another naan on top and spread with more minty mayo. Top with a layer of cabbage slaw and then poppadums, breaking the poppadoms to fit if needed. Top with another naan to finish. Press down firmly to get all those layers really stuck together, then use the baking paper to wrap tightly. Cut in half (through the paper) and serve. | {
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"title": "Tandoori chicken sandwich recipe",
"content": "An average of 4.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoori_chicken_22598_16x9.jpg Nadiya’s epic sando has fragrant tandoori chicken sandwiched between layers of soft naan, with minty mayo, crisp red cabbage and – the best bit – crunchy poppadums! 100g/3½oz red cabbage (about ⅛ of a cabbage), finely shredded 100g/3½oz spring onions, finely sliced 1 green apple, grated 1 lemon, zest and juice pinch salt 100g/3½oz red cabbage (about ⅛ of a cabbage), finely shredded 100g/3½oz spring onions, finely sliced 1 green apple, grated 1 lemon, zest and juice pinch salt 4 heaped tbsp mayonnaise 1 garlic clove, finely chopped small handful fresh mint leaves small handful fresh coriander 4 heaped tbsp mayonnaise 1 garlic clove, finely chopped small handful fresh mint leaves small handful fresh coriander vegetable oil, for greasing 2 chicken breasts, approx. 500g/1lb 2oz3 tbsp tandoori paste 1 tbsp gram flour 1 tsp cayenne pepper pinch salt vegetable oil, for greasing 2 chicken breasts, approx. 500g/1lb 2oz 3 tbsp tandoori paste 1 tbsp gram flour 1 tsp cayenne pepper pinch salt 3 plain naans (medium size)3 large ready-to-eat poppadums or a small bag of mini poppadums 3 plain naans (medium size) 3 large ready-to-eat poppadums or a small bag of mini poppadums Method First, make the slaw. Put the shredded cabbage in a bowl with the spring onions, apple, lemon zest and juice and salt. Get your hands in and squeeze the mixture together. Set aside and leave to soften. Mix all the ingredients for the minty mayo together and set aside.Preheat the oven to 210C/200C Fan/Gas 6. Oil a roasting dish or tray or line with baking paper. Butterfly the chicken breasts: place each breast on a chopping board and use a sharp knife to slice into it from the side, starting at the thicker end and taking care not to cut all the way through, so you can open it out like a book. Open each butterflied breast and use your hand to flatten it. Mix the tandoori paste with the gram flour, cayenne and salt. Spread a thin layer over one side of each butterflied chicken breast. Lay the chicken in the roasting dish, paste side down, and smother the remaining paste generously over the chicken. Bake for 25 minutes, or until cooked through.Meanwhile, tip the coleslaw into a clean tea towel placed over a large bowl. Gather the edges of the towel and squeeze the mixture inside to remove any excess moisture, letting it run into the bowl. (This step is optional, but it will stop your sandwiches getting soggy.)Towards the end of the chicken's cooking time, add the naans to the oven to warm through.To assemble, cut a large piece of baking paper and place one of the warm naans in the middle. Spread generously with the minty mayo and arrange the chicken on top (you might need to slice the chicken to fit). Add another naan on top and spread with more minty mayo. Top with a layer of cabbage slaw and then poppadums, breaking the poppadoms to fit if needed. Top with another naan to finish. Press down firmly to get all those layers really stuck together, then use the baking paper to wrap tightly. Cut in half (through the paper) and serve. First, make the slaw. Put the shredded cabbage in a bowl with the spring onions, apple, lemon zest and juice and salt. Get your hands in and squeeze the mixture together. Set aside and leave to soften. First, make the slaw. Put the shredded cabbage in a bowl with the spring onions, apple, lemon zest and juice and salt. Get your hands in and squeeze the mixture together. Set aside and leave to soften. Mix all the ingredients for the minty mayo together and set aside. Mix all the ingredients for the minty mayo together and set aside. Preheat the oven to 210C/200C Fan/Gas 6. Oil a roasting dish or tray or line with baking paper. Preheat the oven to 210C/200C Fan/Gas 6. Oil a roasting dish or tray or line with baking paper. Butterfly the chicken breasts: place each breast on a chopping board and use a sharp knife to slice into it from the side, starting at the thicker end and taking care not to cut all the way through, so you can open it out like a book. Open each butterflied breast and use your hand to flatten it. Butterfly the chicken breasts: place each breast on a chopping board and use a sharp knife to slice into it from the side, starting at the thicker end and taking care not to cut all the way through, so you can open it out like a book. Open each butterflied breast and use your hand to flatten it. Mix the tandoori paste with the gram flour, cayenne and salt. Spread a thin layer over one side of each butterflied chicken breast. Lay the chicken in the roasting dish, paste side down, and smother the remaining paste generously over the chicken. Bake for 25 minutes, or until cooked through. Mix the tandoori paste with the gram flour, cayenne and salt. Spread a thin layer over one side of each butterflied chicken breast. Lay the chicken in the roasting dish, paste side down, and smother the remaining paste generously over the chicken. Bake for 25 minutes, or until cooked through. Meanwhile, tip the coleslaw into a clean tea towel placed over a large bowl. Gather the edges of the towel and squeeze the mixture inside to remove any excess moisture, letting it run into the bowl. (This step is optional, but it will stop your sandwiches getting soggy.) Meanwhile, tip the coleslaw into a clean tea towel placed over a large bowl. Gather the edges of the towel and squeeze the mixture inside to remove any excess moisture, letting it run into the bowl. (This step is optional, but it will stop your sandwiches getting soggy.) Towards the end of the chicken's cooking time, add the naans to the oven to warm through. Towards the end of the chicken's cooking time, add the naans to the oven to warm through. To assemble, cut a large piece of baking paper and place one of the warm naans in the middle. Spread generously with the minty mayo and arrange the chicken on top (you might need to slice the chicken to fit). Add another naan on top and spread with more minty mayo. Top with a layer of cabbage slaw and then poppadums, breaking the poppadoms to fit if needed. Top with another naan to finish. Press down firmly to get all those layers really stuck together, then use the baking paper to wrap tightly. Cut in half (through the paper) and serve. To assemble, cut a large piece of baking paper and place one of the warm naans in the middle. Spread generously with the minty mayo and arrange the chicken on top (you might need to slice the chicken to fit). Add another naan on top and spread with more minty mayo. Top with a layer of cabbage slaw and then poppadums, breaking the poppadoms to fit if needed. Top with another naan to finish. Press down firmly to get all those layers really stuck together, then use the baking paper to wrap tightly. Cut in half (through the paper) and serve."
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} | b6c476f96eb53efbfc96146ffe4c32cd593ed083cab54d97f105723cad6cccee | Roast chicken with beer butter shallots and kale recipe
An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_beer_71452_16x9.jpg This easy roast dinner is given a modern twist with a raw kale and grapefruit salad drizzled in a white balsamic dressing. 1 whole chicken (around 1.5kg/3lb 5oz) 150ml/5fl oz IPA 150ml/5fl oz olive oil 2 garlic cloves, crushed2 tsp sea salt flakes 6 large (or 8 small) banana shallots, peeled and halved lengthways 2–3 fresh thyme sprigs salt and freshly ground black pepper 1 whole chicken (around 1.5kg/3lb 5oz) 150ml/5fl oz IPA 150ml/5fl oz olive oil 2 garlic cloves, crushed 2 tsp sea salt flakes 6 large (or 8 small) banana shallots, peeled and halved lengthways 2–3 fresh thyme sprigs salt and freshly ground black pepper ½ banana shallot (or 1 normal shallot), very finely diced 30ml/2 tbsp white balsamic vinegar ¼ tsp fine sea salt 60m/4 tbsp extra virgin olive oil ½ banana shallot (or 1 normal shallot), very finely diced 30ml/2 tbsp white balsamic vinegar ¼ tsp fine sea salt 60m/4 tbsp extra virgin olive oil 30g/1oz flaked almonds100g/3½oz cavolo nero, stalks removed and leaves shredded2 spring onions, finely sliced1 tsp chopped fresh dill½ grapefruit, peeled, segmented and finely chopped40g/1½oz ricotta salata or Parmesan, finely gratedfreshly ground black pepper 30g/1oz flaked almonds 100g/3½oz cavolo nero, stalks removed and leaves shredded 2 spring onions, finely sliced 1 tsp chopped fresh dill ½ grapefruit, peeled, segmented and finely chopped 40g/1½oz ricotta salata or Parmesan, finely grated freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Dry the chicken thoroughly with kitchen paper then season generously with salt and pepper. Set aside. In a large cast-iron pot, whisk together the IPA, olive oil, garlic and 2 tsp sea salt flakes. Add the shallots and thyme. Place the chicken on top of the shallots and roast, with the lid off, for around 1 hour until the shallots are soft and starting to caramelise, and the chicken is golden brown and cooked through. The juices should run clear with no trace of pink when a knife or skewer is poked into the thickest part of the chicken leg between the drumstick and the thigh. Remove from the oven and allow to rest for 20 minutes. To make the dressing, place the finely diced shallot in a jar along with the balsamic vinegar and salt, then set aside to soak for 15 minutes. Add the extra virgin olive oil, screw on the jar lid and shake to combine. Meanwhile, make the raw kale and grapefruit salad. Place the almonds in a dry frying pan over a medium heat and toast for 1–2 minutes, turning halfway through, until starting to turn golden. In a large bowl, combine the cavolo nero with the dressing and use your hands to massage together and soften the leaves. Add the rest of the ingredients (but hold back a tablespoon or so of the cheese) and toss to combine. Sprinkle over the remaining cheese and serve alongside the carved chicken and beer butter shallots. Preheat the oven to 220C/200C Fan/Gas 7. Dry the chicken thoroughly with kitchen paper then season generously with salt and pepper. Set aside. Preheat the oven to 220C/200C Fan/Gas 7. Dry the chicken thoroughly with kitchen paper then season generously with salt and pepper. Set aside. In a large cast-iron pot, whisk together the IPA, olive oil, garlic and 2 tsp sea salt flakes. Add the shallots and thyme. In a large cast-iron pot, whisk together the IPA, olive oil, garlic and 2 tsp sea salt flakes. Add the shallots and thyme. Place the chicken on top of the shallots and roast, with the lid off, for around 1 hour until the shallots are soft and starting to caramelise, and the chicken is golden brown and cooked through. The juices should run clear with no trace of pink when a knife or skewer is poked into the thickest part of the chicken leg between the drumstick and the thigh. Remove from the oven and allow to rest for 20 minutes. Place the chicken on top of the shallots and roast, with the lid off, for around 1 hour until the shallots are soft and starting to caramelise, and the chicken is golden brown and cooked through. The juices should run clear with no trace of pink when a knife or skewer is poked into the thickest part of the chicken leg between the drumstick and the thigh. Remove from the oven and allow to rest for 20 minutes. To make the dressing, place the finely diced shallot in a jar along with the balsamic vinegar and salt, then set aside to soak for 15 minutes. Add the extra virgin olive oil, screw on the jar lid and shake to combine. To make the dressing, place the finely diced shallot in a jar along with the balsamic vinegar and salt, then set aside to soak for 15 minutes. Add the extra virgin olive oil, screw on the jar lid and shake to combine. Meanwhile, make the raw kale and grapefruit salad. Place the almonds in a dry frying pan over a medium heat and toast for 1–2 minutes, turning halfway through, until starting to turn golden. Meanwhile, make the raw kale and grapefruit salad. Place the almonds in a dry frying pan over a medium heat and toast for 1–2 minutes, turning halfway through, until starting to turn golden. In a large bowl, combine the cavolo nero with the dressing and use your hands to massage together and soften the leaves. Add the rest of the ingredients (but hold back a tablespoon or so of the cheese) and toss to combine. Sprinkle over the remaining cheese and serve alongside the carved chicken and beer butter shallots. In a large bowl, combine the cavolo nero with the dressing and use your hands to massage together and soften the leaves. Add the rest of the ingredients (but hold back a tablespoon or so of the cheese) and toss to combine. Sprinkle over the remaining cheese and serve alongside the carved chicken and beer butter shallots. | {
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"title": "Roast chicken with beer butter shallots and kale recipe",
"content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_beer_71452_16x9.jpg This easy roast dinner is given a modern twist with a raw kale and grapefruit salad drizzled in a white balsamic dressing. 1 whole chicken (around 1.5kg/3lb 5oz) 150ml/5fl oz IPA 150ml/5fl oz olive oil 2 garlic cloves, crushed2 tsp sea salt flakes 6 large (or 8 small) banana shallots, peeled and halved lengthways 2–3 fresh thyme sprigs salt and freshly ground black pepper 1 whole chicken (around 1.5kg/3lb 5oz) 150ml/5fl oz IPA 150ml/5fl oz olive oil 2 garlic cloves, crushed 2 tsp sea salt flakes 6 large (or 8 small) banana shallots, peeled and halved lengthways 2–3 fresh thyme sprigs salt and freshly ground black pepper ½ banana shallot (or 1 normal shallot), very finely diced 30ml/2 tbsp white balsamic vinegar ¼ tsp fine sea salt 60m/4 tbsp extra virgin olive oil ½ banana shallot (or 1 normal shallot), very finely diced 30ml/2 tbsp white balsamic vinegar ¼ tsp fine sea salt 60m/4 tbsp extra virgin olive oil 30g/1oz flaked almonds100g/3½oz cavolo nero, stalks removed and leaves shredded2 spring onions, finely sliced1 tsp chopped fresh dill½ grapefruit, peeled, segmented and finely chopped40g/1½oz ricotta salata or Parmesan, finely gratedfreshly ground black pepper 30g/1oz flaked almonds 100g/3½oz cavolo nero, stalks removed and leaves shredded 2 spring onions, finely sliced 1 tsp chopped fresh dill ½ grapefruit, peeled, segmented and finely chopped 40g/1½oz ricotta salata or Parmesan, finely grated freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Dry the chicken thoroughly with kitchen paper then season generously with salt and pepper. Set aside. In a large cast-iron pot, whisk together the IPA, olive oil, garlic and 2 tsp sea salt flakes. Add the shallots and thyme. Place the chicken on top of the shallots and roast, with the lid off, for around 1 hour until the shallots are soft and starting to caramelise, and the chicken is golden brown and cooked through. The juices should run clear with no trace of pink when a knife or skewer is poked into the thickest part of the chicken leg between the drumstick and the thigh. Remove from the oven and allow to rest for 20 minutes. To make the dressing, place the finely diced shallot in a jar along with the balsamic vinegar and salt, then set aside to soak for 15 minutes. Add the extra virgin olive oil, screw on the jar lid and shake to combine. Meanwhile, make the raw kale and grapefruit salad. Place the almonds in a dry frying pan over a medium heat and toast for 1–2 minutes, turning halfway through, until starting to turn golden. In a large bowl, combine the cavolo nero with the dressing and use your hands to massage together and soften the leaves. Add the rest of the ingredients (but hold back a tablespoon or so of the cheese) and toss to combine. Sprinkle over the remaining cheese and serve alongside the carved chicken and beer butter shallots. Preheat the oven to 220C/200C Fan/Gas 7. Dry the chicken thoroughly with kitchen paper then season generously with salt and pepper. Set aside. Preheat the oven to 220C/200C Fan/Gas 7. Dry the chicken thoroughly with kitchen paper then season generously with salt and pepper. Set aside. In a large cast-iron pot, whisk together the IPA, olive oil, garlic and 2 tsp sea salt flakes. Add the shallots and thyme. In a large cast-iron pot, whisk together the IPA, olive oil, garlic and 2 tsp sea salt flakes. Add the shallots and thyme. Place the chicken on top of the shallots and roast, with the lid off, for around 1 hour until the shallots are soft and starting to caramelise, and the chicken is golden brown and cooked through. The juices should run clear with no trace of pink when a knife or skewer is poked into the thickest part of the chicken leg between the drumstick and the thigh. Remove from the oven and allow to rest for 20 minutes. Place the chicken on top of the shallots and roast, with the lid off, for around 1 hour until the shallots are soft and starting to caramelise, and the chicken is golden brown and cooked through. The juices should run clear with no trace of pink when a knife or skewer is poked into the thickest part of the chicken leg between the drumstick and the thigh. Remove from the oven and allow to rest for 20 minutes. To make the dressing, place the finely diced shallot in a jar along with the balsamic vinegar and salt, then set aside to soak for 15 minutes. Add the extra virgin olive oil, screw on the jar lid and shake to combine. To make the dressing, place the finely diced shallot in a jar along with the balsamic vinegar and salt, then set aside to soak for 15 minutes. Add the extra virgin olive oil, screw on the jar lid and shake to combine. Meanwhile, make the raw kale and grapefruit salad. Place the almonds in a dry frying pan over a medium heat and toast for 1–2 minutes, turning halfway through, until starting to turn golden. Meanwhile, make the raw kale and grapefruit salad. Place the almonds in a dry frying pan over a medium heat and toast for 1–2 minutes, turning halfway through, until starting to turn golden. In a large bowl, combine the cavolo nero with the dressing and use your hands to massage together and soften the leaves. Add the rest of the ingredients (but hold back a tablespoon or so of the cheese) and toss to combine. Sprinkle over the remaining cheese and serve alongside the carved chicken and beer butter shallots. In a large bowl, combine the cavolo nero with the dressing and use your hands to massage together and soften the leaves. Add the rest of the ingredients (but hold back a tablespoon or so of the cheese) and toss to combine. Sprinkle over the remaining cheese and serve alongside the carved chicken and beer butter shallots."
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} | cb63569f443e6a2ac3ce9f18e9f76e1aef382f21ced4d2d443ce04b619858cea | Hoisin chicken with pancakes recipe
An average of 3.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hoisin_chicken_with_41436_16x9.jpg Think of crispy duck in a smart Chinese restaurant – this is a take on that. Using a whole roast chicken with Chinese flavours, this recipe is not crispy but tender and fun to make. Rice pancakes can be bought easily in supermarkets or delis. 2 tbsp hoisin sauce, plus extra to serve2 tsp tomato purée2 tbsp Chinese five-spice powder3 tbsp soy sauce2 tbsp runny honey2 tsp rice or white wine vinegar1 large garlic clove, finely grated 2 tbsp hoisin sauce, plus extra to serve 2 tsp tomato purée 2 tbsp Chinese five-spice powder 3 tbsp soy sauce 2 tbsp runny honey 2 tsp rice or white wine vinegar 1 large garlic clove, finely grated 1 whole chicken (about 1.5kg/3lb 5oz)20–30 small Chinese pancakes½ large cucumber, deseeded and thinly sliced into matchstickslarge bunch spring onions, trimmed and thinly sliced into matchsticks2 large carrots, peeled and thinly sliced into matchstickssalt and freshly ground black pepper 1 whole chicken (about 1.5kg/3lb 5oz) 20–30 small Chinese pancakes ½ large cucumber, deseeded and thinly sliced into matchsticks large bunch spring onions, trimmed and thinly sliced into matchsticks 2 large carrots, peeled and thinly sliced into matchsticks salt and freshly ground black pepper Method Measure all the marinade ingredients into a large dish. Mix well, then add the whole chicken. Using your hands, rub the marinade into the chicken and leave to marinate in the fridge for 1–4 hours.Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper.Place the chicken in the prepared tin and season well with salt and freshly ground black pepper. Pour any excess marinade from the bowl over the chicken. Roast in the oven for about 1–1¼ hours, covering the chicken with kitchen foil after the first 30 minutes, until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Expect the skin to be very dark brown, almost black, but not burnt. Leave the chicken to rest for 15 minutes, covered in the foil.Warm the pancakes in a steamer or a microwave according to the packet instructions.Carve the chicken into slices and shred the leg meat. Arrange the chicken, pancakes and prepared vegetables in the centre of the table with a small bowl of hoisin sauce on the side. Everyone can help themselves!To serve, spread a little hoisin sauce on a pancake, then place some chicken and vegetables in the centre. Roll up tightly to make a small roll. Measure all the marinade ingredients into a large dish. Mix well, then add the whole chicken. Using your hands, rub the marinade into the chicken and leave to marinate in the fridge for 1–4 hours. Measure all the marinade ingredients into a large dish. Mix well, then add the whole chicken. Using your hands, rub the marinade into the chicken and leave to marinate in the fridge for 1–4 hours. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper. Place the chicken in the prepared tin and season well with salt and freshly ground black pepper. Pour any excess marinade from the bowl over the chicken. Roast in the oven for about 1–1¼ hours, covering the chicken with kitchen foil after the first 30 minutes, until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Expect the skin to be very dark brown, almost black, but not burnt. Leave the chicken to rest for 15 minutes, covered in the foil. Place the chicken in the prepared tin and season well with salt and freshly ground black pepper. Pour any excess marinade from the bowl over the chicken. Roast in the oven for about 1–1¼ hours, covering the chicken with kitchen foil after the first 30 minutes, until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Expect the skin to be very dark brown, almost black, but not burnt. Leave the chicken to rest for 15 minutes, covered in the foil. Warm the pancakes in a steamer or a microwave according to the packet instructions. Warm the pancakes in a steamer or a microwave according to the packet instructions. Carve the chicken into slices and shred the leg meat. Arrange the chicken, pancakes and prepared vegetables in the centre of the table with a small bowl of hoisin sauce on the side. Everyone can help themselves! Carve the chicken into slices and shred the leg meat. Arrange the chicken, pancakes and prepared vegetables in the centre of the table with a small bowl of hoisin sauce on the side. Everyone can help themselves! To serve, spread a little hoisin sauce on a pancake, then place some chicken and vegetables in the centre. Roll up tightly to make a small roll. To serve, spread a little hoisin sauce on a pancake, then place some chicken and vegetables in the centre. Roll up tightly to make a small roll. Recipe tips The chicken can be marinated a day in advance. Chicken freezes well raw and marinated. | {
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"content": "An average of 3.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hoisin_chicken_with_41436_16x9.jpg Think of crispy duck in a smart Chinese restaurant – this is a take on that. Using a whole roast chicken with Chinese flavours, this recipe is not crispy but tender and fun to make. Rice pancakes can be bought easily in supermarkets or delis. 2 tbsp hoisin sauce, plus extra to serve2 tsp tomato purée2 tbsp Chinese five-spice powder3 tbsp soy sauce2 tbsp runny honey2 tsp rice or white wine vinegar1 large garlic clove, finely grated 2 tbsp hoisin sauce, plus extra to serve 2 tsp tomato purée 2 tbsp Chinese five-spice powder 3 tbsp soy sauce 2 tbsp runny honey 2 tsp rice or white wine vinegar 1 large garlic clove, finely grated 1 whole chicken (about 1.5kg/3lb 5oz)20–30 small Chinese pancakes½ large cucumber, deseeded and thinly sliced into matchstickslarge bunch spring onions, trimmed and thinly sliced into matchsticks2 large carrots, peeled and thinly sliced into matchstickssalt and freshly ground black pepper 1 whole chicken (about 1.5kg/3lb 5oz) 20–30 small Chinese pancakes ½ large cucumber, deseeded and thinly sliced into matchsticks large bunch spring onions, trimmed and thinly sliced into matchsticks 2 large carrots, peeled and thinly sliced into matchsticks salt and freshly ground black pepper Method Measure all the marinade ingredients into a large dish. Mix well, then add the whole chicken. Using your hands, rub the marinade into the chicken and leave to marinate in the fridge for 1–4 hours.Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper.Place the chicken in the prepared tin and season well with salt and freshly ground black pepper. Pour any excess marinade from the bowl over the chicken. Roast in the oven for about 1–1¼ hours, covering the chicken with kitchen foil after the first 30 minutes, until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Expect the skin to be very dark brown, almost black, but not burnt. Leave the chicken to rest for 15 minutes, covered in the foil.Warm the pancakes in a steamer or a microwave according to the packet instructions.Carve the chicken into slices and shred the leg meat. Arrange the chicken, pancakes and prepared vegetables in the centre of the table with a small bowl of hoisin sauce on the side. Everyone can help themselves!To serve, spread a little hoisin sauce on a pancake, then place some chicken and vegetables in the centre. Roll up tightly to make a small roll. Measure all the marinade ingredients into a large dish. Mix well, then add the whole chicken. Using your hands, rub the marinade into the chicken and leave to marinate in the fridge for 1–4 hours. Measure all the marinade ingredients into a large dish. Mix well, then add the whole chicken. Using your hands, rub the marinade into the chicken and leave to marinate in the fridge for 1–4 hours. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper. Place the chicken in the prepared tin and season well with salt and freshly ground black pepper. Pour any excess marinade from the bowl over the chicken. Roast in the oven for about 1–1¼ hours, covering the chicken with kitchen foil after the first 30 minutes, until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Expect the skin to be very dark brown, almost black, but not burnt. Leave the chicken to rest for 15 minutes, covered in the foil. Place the chicken in the prepared tin and season well with salt and freshly ground black pepper. Pour any excess marinade from the bowl over the chicken. Roast in the oven for about 1–1¼ hours, covering the chicken with kitchen foil after the first 30 minutes, until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Expect the skin to be very dark brown, almost black, but not burnt. Leave the chicken to rest for 15 minutes, covered in the foil. Warm the pancakes in a steamer or a microwave according to the packet instructions. Warm the pancakes in a steamer or a microwave according to the packet instructions. Carve the chicken into slices and shred the leg meat. Arrange the chicken, pancakes and prepared vegetables in the centre of the table with a small bowl of hoisin sauce on the side. Everyone can help themselves! Carve the chicken into slices and shred the leg meat. Arrange the chicken, pancakes and prepared vegetables in the centre of the table with a small bowl of hoisin sauce on the side. Everyone can help themselves! To serve, spread a little hoisin sauce on a pancake, then place some chicken and vegetables in the centre. Roll up tightly to make a small roll. To serve, spread a little hoisin sauce on a pancake, then place some chicken and vegetables in the centre. Roll up tightly to make a small roll. Recipe tips The chicken can be marinated a day in advance. Chicken freezes well raw and marinated."
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} | 841c0b94aa6d81640ccd27add50a5717bf90e094934c1f625bde919522a1dc6e | Roast garlic chicken with potato and leek gratin recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_garlic_chicken_67347_16x9.jpg Enjoy comfort food at its finest with this roast garlic chicken and creamy gratin for a Sunday lunch to remember. Serve with Donna Hay's roast garlic bruschetta. 6 large garlic bulbsextra virgin olive oil, to drizzlesea salt flakes 6 large garlic bulbs extra virgin olive oil, to drizzle sea salt flakes 1 tbsp chopped fresh tarragon leaves, plus 4 sprigs80g/2¾oz unsalted butter, softened1.3kg/3lb whole chicken½ lemon, cut into wedgesextra virgin olive oil, for drizzlingsea salt and freshly ground black pepper 1 tbsp chopped fresh tarragon leaves, plus 4 sprigs 80g/2¾oz unsalted butter, softened 1.3kg/3lb whole chicken ½ lemon, cut into wedges extra virgin olive oil, for drizzling sea salt and freshly ground black pepper 1kg/2lb 4oz starchy potatoes, peeled and thinly sliced2 leeks, trimmed and cut into thin rounds1 tbsp fresh thyme leaves310ml/½ pint double cream 1kg/2lb 4oz starchy potatoes, peeled and thinly sliced 2 leeks, trimmed and cut into thin rounds 1 tbsp fresh thyme leaves 310ml/½ pint double cream Method Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin and transfer to a sterilised glass jar if preparing ahead, or use immediately. To make the roast garlic chicken, combine 2 tablespoons of the soft roasted garlic with the tarragon leaves, butter, salt and pepper. Use your fingers to loosen the skin over the chicken, separating the breast meat from the skin. Use a small spoon to place the garlic butter under the skin of the chicken. Fill the cavity of the chicken with the extra tarragon sprigs and the lemon. Tie the legs together with kitchen string. Sprinkle the chicken with salt and pepper and drizzle with oil. To make the potato and leek gratin, place the potato, leek and thyme in a deep 25x30cm/10x12in baking dish. Heat the cream in a saucepan over a medium heat until hot but not boiling, then pour over the vegetables in the dish.Place the chicken on top of the gratin and roast for 1 hour or until the chicken and potatoes are tender and cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Divide the carved chicken and the gratin between warmed plates. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin and transfer to a sterilised glass jar if preparing ahead, or use immediately. Cool for 10 minutes, then squeeze the garlic from the skin and transfer to a sterilised glass jar if preparing ahead, or use immediately. To make the roast garlic chicken, combine 2 tablespoons of the soft roasted garlic with the tarragon leaves, butter, salt and pepper. Use your fingers to loosen the skin over the chicken, separating the breast meat from the skin. Use a small spoon to place the garlic butter under the skin of the chicken. To make the roast garlic chicken, combine 2 tablespoons of the soft roasted garlic with the tarragon leaves, butter, salt and pepper. Use your fingers to loosen the skin over the chicken, separating the breast meat from the skin. Use a small spoon to place the garlic butter under the skin of the chicken. Fill the cavity of the chicken with the extra tarragon sprigs and the lemon. Tie the legs together with kitchen string. Sprinkle the chicken with salt and pepper and drizzle with oil. Fill the cavity of the chicken with the extra tarragon sprigs and the lemon. Tie the legs together with kitchen string. Sprinkle the chicken with salt and pepper and drizzle with oil. To make the potato and leek gratin, place the potato, leek and thyme in a deep 25x30cm/10x12in baking dish. Heat the cream in a saucepan over a medium heat until hot but not boiling, then pour over the vegetables in the dish. To make the potato and leek gratin, place the potato, leek and thyme in a deep 25x30cm/10x12in baking dish. Heat the cream in a saucepan over a medium heat until hot but not boiling, then pour over the vegetables in the dish. Place the chicken on top of the gratin and roast for 1 hour or until the chicken and potatoes are tender and cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Place the chicken on top of the gratin and roast for 1 hour or until the chicken and potatoes are tender and cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Divide the carved chicken and the gratin between warmed plates. Divide the carved chicken and the gratin between warmed plates. Recipe tips Store any leftover roast garlic in sterilised jars for up to three days. You can also use it in Donna’s delicious roast garlic bruschetta recipe. | {
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"content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_garlic_chicken_67347_16x9.jpg Enjoy comfort food at its finest with this roast garlic chicken and creamy gratin for a Sunday lunch to remember. Serve with Donna Hay's roast garlic bruschetta. 6 large garlic bulbsextra virgin olive oil, to drizzlesea salt flakes 6 large garlic bulbs extra virgin olive oil, to drizzle sea salt flakes 1 tbsp chopped fresh tarragon leaves, plus 4 sprigs80g/2¾oz unsalted butter, softened1.3kg/3lb whole chicken½ lemon, cut into wedgesextra virgin olive oil, for drizzlingsea salt and freshly ground black pepper 1 tbsp chopped fresh tarragon leaves, plus 4 sprigs 80g/2¾oz unsalted butter, softened 1.3kg/3lb whole chicken ½ lemon, cut into wedges extra virgin olive oil, for drizzling sea salt and freshly ground black pepper 1kg/2lb 4oz starchy potatoes, peeled and thinly sliced2 leeks, trimmed and cut into thin rounds1 tbsp fresh thyme leaves310ml/½ pint double cream 1kg/2lb 4oz starchy potatoes, peeled and thinly sliced 2 leeks, trimmed and cut into thin rounds 1 tbsp fresh thyme leaves 310ml/½ pint double cream Method Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin and transfer to a sterilised glass jar if preparing ahead, or use immediately. To make the roast garlic chicken, combine 2 tablespoons of the soft roasted garlic with the tarragon leaves, butter, salt and pepper. Use your fingers to loosen the skin over the chicken, separating the breast meat from the skin. Use a small spoon to place the garlic butter under the skin of the chicken. Fill the cavity of the chicken with the extra tarragon sprigs and the lemon. Tie the legs together with kitchen string. Sprinkle the chicken with salt and pepper and drizzle with oil. To make the potato and leek gratin, place the potato, leek and thyme in a deep 25x30cm/10x12in baking dish. Heat the cream in a saucepan over a medium heat until hot but not boiling, then pour over the vegetables in the dish.Place the chicken on top of the gratin and roast for 1 hour or until the chicken and potatoes are tender and cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Divide the carved chicken and the gratin between warmed plates. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin and transfer to a sterilised glass jar if preparing ahead, or use immediately. Cool for 10 minutes, then squeeze the garlic from the skin and transfer to a sterilised glass jar if preparing ahead, or use immediately. To make the roast garlic chicken, combine 2 tablespoons of the soft roasted garlic with the tarragon leaves, butter, salt and pepper. Use your fingers to loosen the skin over the chicken, separating the breast meat from the skin. Use a small spoon to place the garlic butter under the skin of the chicken. To make the roast garlic chicken, combine 2 tablespoons of the soft roasted garlic with the tarragon leaves, butter, salt and pepper. Use your fingers to loosen the skin over the chicken, separating the breast meat from the skin. Use a small spoon to place the garlic butter under the skin of the chicken. Fill the cavity of the chicken with the extra tarragon sprigs and the lemon. Tie the legs together with kitchen string. Sprinkle the chicken with salt and pepper and drizzle with oil. Fill the cavity of the chicken with the extra tarragon sprigs and the lemon. Tie the legs together with kitchen string. Sprinkle the chicken with salt and pepper and drizzle with oil. To make the potato and leek gratin, place the potato, leek and thyme in a deep 25x30cm/10x12in baking dish. Heat the cream in a saucepan over a medium heat until hot but not boiling, then pour over the vegetables in the dish. To make the potato and leek gratin, place the potato, leek and thyme in a deep 25x30cm/10x12in baking dish. Heat the cream in a saucepan over a medium heat until hot but not boiling, then pour over the vegetables in the dish. Place the chicken on top of the gratin and roast for 1 hour or until the chicken and potatoes are tender and cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Place the chicken on top of the gratin and roast for 1 hour or until the chicken and potatoes are tender and cooked through. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Divide the carved chicken and the gratin between warmed plates. Divide the carved chicken and the gratin between warmed plates. Recipe tips Store any leftover roast garlic in sterilised jars for up to three days. You can also use it in Donna’s delicious roast garlic bruschetta recipe."
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} | dbf56221937cec3b6cb4b493ff04a2a792c85e1b048672dd9988e3b5e03fa5b8 | Roast turkey and stuffing recipe
For the stock, put the giblets, onion, carrot, celery and herbs in a saucepan and season. Cover with about 2 litres/3½ pints cold water and bring to the boil, then reduce the heat and simmer for 2 hours, or until you have a flavoursome stock. Strain and set aside for making the gravy. (The stock can be made a day or two in advance; cover and store in the fridge, then skim any fat from the top.)Preheat the oven to 200C/180C Fan/Gas 6. For the stuffing, melt the butter in a saucepan over a medium heat. When it is foaming, add the chopped onions and season. Cover with greaseproof paper and a lid, turn the heat to low and cook for 8-10 minutes, or until completely softened. Set aside to cool.Put the cooled onions in a mixing bowl. Mix in the breadcrumbs and mixed herbs and season to taste. Weigh the stuffing to assist with calculating the cooking time. Season the turkey cavity at both ends. Stuff some of the stuffing into the main cavity, but be careful not to pack it in - there must be enough space between the stuffing and breastbone to fit the handle of a wooden spoon. Stuff the smaller cavity at the neck end, again leaving a little space. Put the turkey into a large roasting tray. Melt the 175g/6oz butter, then soak the muslin in the butter and wrap it over the turkey. To calculate the cooking time, add the weight of the turkey and stuffing together. Roast for 15 minutes, then turn the oven down to 180C/160C Fan/Gas 4 and roast for 15 minutes per 450g/1lb of the total weight. Baste with the juices every 30 minutes; it is important to do this quickly so as to not let the turkey cool down, as this could alter the cooking time. Remove the muslin 15 minutes before the end of roasting and baste again. To test if the turkey is cooked, insert a skewer or a knife into the thicktest part of the meat, into the thigh; the juices that run should be clear, with no sign of pink; if there is any pink, return the turkey to the oven for another 15-20 minutes, or until cooked through. Tranfer the turkey to a carving dish. Cover it with foil, then place a clean tea-towel over it to keep it nice and snug. Leave it to rest for at least 30 minutes, or up to 1½ hours. Meanwhile, for the gravy, skim off the fat from the roasting tray with a spoon. Place the tray on a medium heat and deglaze it by pouring in the stock. Using a whisk, scrape free all the caramelised bits on the bottom of the tray. Bring the mixture to the boil, then carefully pour it into a saucepan through a sieve and season. To thicken the gravy, mix together the butter and flour, then whisk it into the gravy. Bring the mixture to a simmer, then remove from the heat.Carve the turkey and serve on warm plates with the stuffing and hot gravy. For the stock, put the giblets, onion, carrot, celery and herbs in a saucepan and season. Cover with about 2 litres/3½ pints cold water and bring to the boil, then reduce the heat and simmer for 2 hours, or until you have a flavoursome stock. Strain and set aside for making the gravy. (The stock can be made a day or two in advance; cover and store in the fridge, then skim any fat from the top.) For the stock, put the giblets, onion, carrot, celery and herbs in a saucepan and season. Cover with about 2 litres/3½ pints cold water and bring to the boil, then reduce the heat and simmer for 2 hours, or until you have a flavoursome stock. Strain and set aside for making the gravy. (The stock can be made a day or two in advance; cover and store in the fridge, then skim any fat from the top.) Preheat the oven to 200C/180C Fan/Gas 6. For the stuffing, melt the butter in a saucepan over a medium heat. When it is foaming, add the chopped onions and season. Cover with greaseproof paper and a lid, turn the heat to low and cook for 8-10 minutes, or until completely softened. Set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. For the stuffing, melt the butter in a saucepan over a medium heat. When it is foaming, add the chopped onions and season. Cover with greaseproof paper and a lid, turn the heat to low and cook for 8-10 minutes, or until completely softened. Set aside to cool. Put the cooled onions in a mixing bowl. Mix in the breadcrumbs and mixed herbs and season to taste. Weigh the stuffing to assist with calculating the cooking time. Put the cooled onions in a mixing bowl. Mix in the breadcrumbs and mixed herbs and season to taste. Weigh the stuffing to assist with calculating the cooking time. Season the turkey cavity at both ends. Stuff some of the stuffing into the main cavity, but be careful not to pack it in - there must be enough space between the stuffing and breastbone to fit the handle of a wooden spoon. Stuff the smaller cavity at the neck end, again leaving a little space. Put the turkey into a large roasting tray. Melt the 175g/6oz butter, then soak the muslin in the butter and wrap it over the turkey. Season the turkey cavity at both ends. Stuff some of the stuffing into the main cavity, but be careful not to pack it in - there must be enough space between the stuffing and breastbone to fit the handle of a wooden spoon. Stuff the smaller cavity at the neck end, again leaving a little space. Put the turkey into a large roasting tray. Melt the 175g/6oz butter, then soak the muslin in the butter and wrap it over the turkey. To calculate the cooking time, add the weight of the turkey and stuffing together. Roast for 15 minutes, then turn the oven down to 180C/160C Fan/Gas 4 and roast for 15 minutes per 450g/1lb of the total weight. Baste with the juices every 30 minutes; it is important to do this quickly so as to not let the turkey cool down, as this could alter the cooking time. Remove the muslin 15 minutes before the end of roasting and baste again. To calculate the cooking time, add the weight of the turkey and stuffing together. Roast for 15 minutes, then turn the oven down to 180C/160C Fan/Gas 4 and roast for 15 minutes per 450g/1lb of the total weight. Baste with the juices every 30 minutes; it is important to do this quickly so as to not let the turkey cool down, as this could alter the cooking time. Remove the muslin 15 minutes before the end of roasting and baste again. To test if the turkey is cooked, insert a skewer or a knife into the thicktest part of the meat, into the thigh; the juices that run should be clear, with no sign of pink; if there is any pink, return the turkey to the oven for another 15-20 minutes, or until cooked through. Tranfer the turkey to a carving dish. Cover it with foil, then place a clean tea-towel over it to keep it nice and snug. Leave it to rest for at least 30 minutes, or up to 1½ hours. To test if the turkey is cooked, insert a skewer or a knife into the thicktest part of the meat, into the thigh; the juices that run should be clear, with no sign of pink; if there is any pink, return the turkey to the oven for another 15-20 minutes, or until cooked through. Tranfer the turkey to a carving dish. Cover it with foil, then place a clean tea-towel over it to keep it nice and snug. Leave it to rest for at least 30 minutes, or up to 1½ hours. Meanwhile, for the gravy, skim off the fat from the roasting tray with a spoon. Place the tray on a medium heat and deglaze it by pouring in the stock. Using a whisk, scrape free all the caramelised bits on the bottom of the tray. Bring the mixture to the boil, then carefully pour it into a saucepan through a sieve and season. Meanwhile, for the gravy, skim off the fat from the roasting tray with a spoon. Place the tray on a medium heat and deglaze it by pouring in the stock. Using a whisk, scrape free all the caramelised bits on the bottom of the tray. Bring the mixture to the boil, then carefully pour it into a saucepan through a sieve and season. To thicken the gravy, mix together the butter and flour, then whisk it into the gravy. Bring the mixture to a simmer, then remove from the heat. To thicken the gravy, mix together the butter and flour, then whisk it into the gravy. Bring the mixture to a simmer, then remove from the heat. Carve the turkey and serve on warm plates with the stuffing and hot gravy. Carve the turkey and serve on warm plates with the stuffing and hot gravy. | {
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"title": "Roast turkey and stuffing recipe",
"content": "For the stock, put the giblets, onion, carrot, celery and herbs in a saucepan and season. Cover with about 2 litres/3½ pints cold water and bring to the boil, then reduce the heat and simmer for 2 hours, or until you have a flavoursome stock. Strain and set aside for making the gravy. (The stock can be made a day or two in advance; cover and store in the fridge, then skim any fat from the top.)Preheat the oven to 200C/180C Fan/Gas 6. For the stuffing, melt the butter in a saucepan over a medium heat. When it is foaming, add the chopped onions and season. Cover with greaseproof paper and a lid, turn the heat to low and cook for 8-10 minutes, or until completely softened. Set aside to cool.Put the cooled onions in a mixing bowl. Mix in the breadcrumbs and mixed herbs and season to taste. Weigh the stuffing to assist with calculating the cooking time. Season the turkey cavity at both ends. Stuff some of the stuffing into the main cavity, but be careful not to pack it in - there must be enough space between the stuffing and breastbone to fit the handle of a wooden spoon. Stuff the smaller cavity at the neck end, again leaving a little space. Put the turkey into a large roasting tray. Melt the 175g/6oz butter, then soak the muslin in the butter and wrap it over the turkey. To calculate the cooking time, add the weight of the turkey and stuffing together. Roast for 15 minutes, then turn the oven down to 180C/160C Fan/Gas 4 and roast for 15 minutes per 450g/1lb of the total weight. Baste with the juices every 30 minutes; it is important to do this quickly so as to not let the turkey cool down, as this could alter the cooking time. Remove the muslin 15 minutes before the end of roasting and baste again. To test if the turkey is cooked, insert a skewer or a knife into the thicktest part of the meat, into the thigh; the juices that run should be clear, with no sign of pink; if there is any pink, return the turkey to the oven for another 15-20 minutes, or until cooked through. Tranfer the turkey to a carving dish. Cover it with foil, then place a clean tea-towel over it to keep it nice and snug. Leave it to rest for at least 30 minutes, or up to 1½ hours. Meanwhile, for the gravy, skim off the fat from the roasting tray with a spoon. Place the tray on a medium heat and deglaze it by pouring in the stock. Using a whisk, scrape free all the caramelised bits on the bottom of the tray. Bring the mixture to the boil, then carefully pour it into a saucepan through a sieve and season. To thicken the gravy, mix together the butter and flour, then whisk it into the gravy. Bring the mixture to a simmer, then remove from the heat.Carve the turkey and serve on warm plates with the stuffing and hot gravy. For the stock, put the giblets, onion, carrot, celery and herbs in a saucepan and season. Cover with about 2 litres/3½ pints cold water and bring to the boil, then reduce the heat and simmer for 2 hours, or until you have a flavoursome stock. Strain and set aside for making the gravy. (The stock can be made a day or two in advance; cover and store in the fridge, then skim any fat from the top.) For the stock, put the giblets, onion, carrot, celery and herbs in a saucepan and season. Cover with about 2 litres/3½ pints cold water and bring to the boil, then reduce the heat and simmer for 2 hours, or until you have a flavoursome stock. Strain and set aside for making the gravy. (The stock can be made a day or two in advance; cover and store in the fridge, then skim any fat from the top.) Preheat the oven to 200C/180C Fan/Gas 6. For the stuffing, melt the butter in a saucepan over a medium heat. When it is foaming, add the chopped onions and season. Cover with greaseproof paper and a lid, turn the heat to low and cook for 8-10 minutes, or until completely softened. Set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. For the stuffing, melt the butter in a saucepan over a medium heat. When it is foaming, add the chopped onions and season. Cover with greaseproof paper and a lid, turn the heat to low and cook for 8-10 minutes, or until completely softened. Set aside to cool. Put the cooled onions in a mixing bowl. Mix in the breadcrumbs and mixed herbs and season to taste. Weigh the stuffing to assist with calculating the cooking time. Put the cooled onions in a mixing bowl. Mix in the breadcrumbs and mixed herbs and season to taste. Weigh the stuffing to assist with calculating the cooking time. Season the turkey cavity at both ends. Stuff some of the stuffing into the main cavity, but be careful not to pack it in - there must be enough space between the stuffing and breastbone to fit the handle of a wooden spoon. Stuff the smaller cavity at the neck end, again leaving a little space. Put the turkey into a large roasting tray. Melt the 175g/6oz butter, then soak the muslin in the butter and wrap it over the turkey. Season the turkey cavity at both ends. Stuff some of the stuffing into the main cavity, but be careful not to pack it in - there must be enough space between the stuffing and breastbone to fit the handle of a wooden spoon. Stuff the smaller cavity at the neck end, again leaving a little space. Put the turkey into a large roasting tray. Melt the 175g/6oz butter, then soak the muslin in the butter and wrap it over the turkey. To calculate the cooking time, add the weight of the turkey and stuffing together. Roast for 15 minutes, then turn the oven down to 180C/160C Fan/Gas 4 and roast for 15 minutes per 450g/1lb of the total weight. Baste with the juices every 30 minutes; it is important to do this quickly so as to not let the turkey cool down, as this could alter the cooking time. Remove the muslin 15 minutes before the end of roasting and baste again. To calculate the cooking time, add the weight of the turkey and stuffing together. Roast for 15 minutes, then turn the oven down to 180C/160C Fan/Gas 4 and roast for 15 minutes per 450g/1lb of the total weight. Baste with the juices every 30 minutes; it is important to do this quickly so as to not let the turkey cool down, as this could alter the cooking time. Remove the muslin 15 minutes before the end of roasting and baste again. To test if the turkey is cooked, insert a skewer or a knife into the thicktest part of the meat, into the thigh; the juices that run should be clear, with no sign of pink; if there is any pink, return the turkey to the oven for another 15-20 minutes, or until cooked through. Tranfer the turkey to a carving dish. Cover it with foil, then place a clean tea-towel over it to keep it nice and snug. Leave it to rest for at least 30 minutes, or up to 1½ hours. To test if the turkey is cooked, insert a skewer or a knife into the thicktest part of the meat, into the thigh; the juices that run should be clear, with no sign of pink; if there is any pink, return the turkey to the oven for another 15-20 minutes, or until cooked through. Tranfer the turkey to a carving dish. Cover it with foil, then place a clean tea-towel over it to keep it nice and snug. Leave it to rest for at least 30 minutes, or up to 1½ hours. Meanwhile, for the gravy, skim off the fat from the roasting tray with a spoon. Place the tray on a medium heat and deglaze it by pouring in the stock. Using a whisk, scrape free all the caramelised bits on the bottom of the tray. Bring the mixture to the boil, then carefully pour it into a saucepan through a sieve and season. Meanwhile, for the gravy, skim off the fat from the roasting tray with a spoon. Place the tray on a medium heat and deglaze it by pouring in the stock. Using a whisk, scrape free all the caramelised bits on the bottom of the tray. Bring the mixture to the boil, then carefully pour it into a saucepan through a sieve and season. To thicken the gravy, mix together the butter and flour, then whisk it into the gravy. Bring the mixture to a simmer, then remove from the heat. To thicken the gravy, mix together the butter and flour, then whisk it into the gravy. Bring the mixture to a simmer, then remove from the heat. Carve the turkey and serve on warm plates with the stuffing and hot gravy. Carve the turkey and serve on warm plates with the stuffing and hot gravy."
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} | 9842c4e144cb21d461f1f289143da0c249140f5c47ed47d97efcd2c4d329416f | Jamaican jerk chicken recipe
An average of 2.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jamaican_jerk_chicken_06470_16x9.jpg This recipe gives any roast dinner a run for its money. Spatchcocking a chicken is easy and means you can cook a chicken in just 35 minutes. Try serving with rice and peas and corn on the cob. 1 tbsp English mustard 1 tbsp red wine vinegar 2 limes, zest and juice3 tbsp brown sugar2 - 3 Habenero (scotch bonnet) chillies, deseeded 5 garlic cloves, peeled5 spring onionsfew sprigs fresh thyme1 tbsp jerk seasoning100ml/3½fl oz lager½ tsp sea salt 1 tbsp English mustard 1 tbsp red wine vinegar 2 limes, zest and juice 3 tbsp brown sugar 2 - 3 Habenero (scotch bonnet) chillies, deseeded 5 garlic cloves, peeled 5 spring onions few sprigs fresh thyme 1 tbsp jerk seasoning 100ml/3½fl oz lager ½ tsp sea salt 1 large chicken (about 1.8kg/4lb), spatchcockedgroundnut oil, for rubbing 1 large chicken (about 1.8kg/4lb), spatchcocked groundnut oil, for rubbing Method For the marinade, place all the ingredients in a food processor and blitz together until smooth. Coat the chicken, cover and leave to marinate in the fridge for at least two hours, but preferably overnight.Preheat the oven to 200C/180C Fan/Gas 6. Wipe off the excess marinade and rub with oil. Griddle or barbecue the chicken, breast side down, until the skin starts to char and goes golden brown. Be very careful not to let it burn as it will very easily. Place the chicken onto a baking tray and roast for 35 minutes, in the oven or until the juices run clear when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer and the chicken is cooked. Remove from the oven and leave to rest for 10 minutes, then carve the chicken into 10 pieces. For the marinade, place all the ingredients in a food processor and blitz together until smooth. Coat the chicken, cover and leave to marinate in the fridge for at least two hours, but preferably overnight. For the marinade, place all the ingredients in a food processor and blitz together until smooth. Coat the chicken, cover and leave to marinate in the fridge for at least two hours, but preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Wipe off the excess marinade and rub with oil. Griddle or barbecue the chicken, breast side down, until the skin starts to char and goes golden brown. Be very careful not to let it burn as it will very easily. Preheat the oven to 200C/180C Fan/Gas 6. Wipe off the excess marinade and rub with oil. Griddle or barbecue the chicken, breast side down, until the skin starts to char and goes golden brown. Be very careful not to let it burn as it will very easily. Place the chicken onto a baking tray and roast for 35 minutes, in the oven or until the juices run clear when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer and the chicken is cooked. Place the chicken onto a baking tray and roast for 35 minutes, in the oven or until the juices run clear when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer and the chicken is cooked. Remove from the oven and leave to rest for 10 minutes, then carve the chicken into 10 pieces. Remove from the oven and leave to rest for 10 minutes, then carve the chicken into 10 pieces. | {
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"title": "Jamaican jerk chicken recipe",
"content": "An average of 2.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jamaican_jerk_chicken_06470_16x9.jpg This recipe gives any roast dinner a run for its money. Spatchcocking a chicken is easy and means you can cook a chicken in just 35 minutes. Try serving with rice and peas and corn on the cob. 1 tbsp English mustard 1 tbsp red wine vinegar 2 limes, zest and juice3 tbsp brown sugar2 - 3 Habenero (scotch bonnet) chillies, deseeded 5 garlic cloves, peeled5 spring onionsfew sprigs fresh thyme1 tbsp jerk seasoning100ml/3½fl oz lager½ tsp sea salt 1 tbsp English mustard 1 tbsp red wine vinegar 2 limes, zest and juice 3 tbsp brown sugar 2 - 3 Habenero (scotch bonnet) chillies, deseeded 5 garlic cloves, peeled 5 spring onions few sprigs fresh thyme 1 tbsp jerk seasoning 100ml/3½fl oz lager ½ tsp sea salt 1 large chicken (about 1.8kg/4lb), spatchcockedgroundnut oil, for rubbing 1 large chicken (about 1.8kg/4lb), spatchcocked groundnut oil, for rubbing Method For the marinade, place all the ingredients in a food processor and blitz together until smooth. Coat the chicken, cover and leave to marinate in the fridge for at least two hours, but preferably overnight.Preheat the oven to 200C/180C Fan/Gas 6. Wipe off the excess marinade and rub with oil. Griddle or barbecue the chicken, breast side down, until the skin starts to char and goes golden brown. Be very careful not to let it burn as it will very easily. Place the chicken onto a baking tray and roast for 35 minutes, in the oven or until the juices run clear when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer and the chicken is cooked. Remove from the oven and leave to rest for 10 minutes, then carve the chicken into 10 pieces. For the marinade, place all the ingredients in a food processor and blitz together until smooth. Coat the chicken, cover and leave to marinate in the fridge for at least two hours, but preferably overnight. For the marinade, place all the ingredients in a food processor and blitz together until smooth. Coat the chicken, cover and leave to marinate in the fridge for at least two hours, but preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Wipe off the excess marinade and rub with oil. Griddle or barbecue the chicken, breast side down, until the skin starts to char and goes golden brown. Be very careful not to let it burn as it will very easily. Preheat the oven to 200C/180C Fan/Gas 6. Wipe off the excess marinade and rub with oil. Griddle or barbecue the chicken, breast side down, until the skin starts to char and goes golden brown. Be very careful not to let it burn as it will very easily. Place the chicken onto a baking tray and roast for 35 minutes, in the oven or until the juices run clear when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer and the chicken is cooked. Place the chicken onto a baking tray and roast for 35 minutes, in the oven or until the juices run clear when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer and the chicken is cooked. Remove from the oven and leave to rest for 10 minutes, then carve the chicken into 10 pieces. Remove from the oven and leave to rest for 10 minutes, then carve the chicken into 10 pieces."
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"$oid": "68bacf28eb3bdbfd0cc00446"
} | 9893f8ce37b9620e8197e5ec514470847ec8fca29a7407285d1bac6d427200c9 | Spiced roast chicken recipe
An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_roast_chicken_94425_16x9.jpg Spice up on your Sunday roast with this Indian-influenced marinade and coconut milk gravy. 1½ lemons2 onions, cut into wedges1 orange, cut into wedges (unpeeled)1 x 400ml tin coconut milk500ml/18fl oz chicken stock2 bay leaves1 small chicken (about 1.2kg/2lb 10oz)1 clementinehandful coriander leaves2 tbsp unsalted butter1 tsp cornfloursea salt and black pepper 1½ lemons 2 onions, cut into wedges 1 orange, cut into wedges (unpeeled) 1 x 400ml tin coconut milk 500ml/18fl oz chicken stock 2 bay leaves 1 small chicken (about 1.2kg/2lb 10oz) 1 clementine handful coriander leaves 2 tbsp unsalted butter 1 tsp cornflour sea salt and black pepper 2½ tsp mild chilli powder (preferably Kashmiri)1 tbsp ground cumin1 tbsp ground coriander1 tbsp ground turmeric1 tsp garam masala1 tsp fresh thyme leaves2 tbsp runny honey1 tsp sea salt1 tbsp Worcestershire sauce5 tbsp natural yoghurt1 tsp white wine vinegar2 garlic cloves, crushed50g/1¾oz piece fresh root ginger, peeled and finely grated1 tbsp tomato purée100g/3½oz unsalted butter, melted2 tbsp olive oil 2½ tsp mild chilli powder (preferably Kashmiri) 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp ground turmeric 1 tsp garam masala 1 tsp fresh thyme leaves 2 tbsp runny honey 1 tsp sea salt 1 tbsp Worcestershire sauce 5 tbsp natural yoghurt 1 tsp white wine vinegar 2 garlic cloves, crushed 50g/1¾oz piece fresh root ginger, peeled and finely grated 1 tbsp tomato purée 100g/3½oz unsalted butter, melted 2 tbsp olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. You will need a large roasting tin and a wire rack that will fit inside, for the chicken to sit on.Boil one lemon in water for 20 minutes until soft and then set aside.For the marinade, combine all the marinade ingredients in a bowl and set aside.Put the onions and orange wedges, coconut milk, stock and bay leaves in the roasting tin. Cut the remaining half lemon into chunks and add to the tin. Put the rack inside the roasting tin and place the chicken on top.Using a sharp knife, score the legs and breast of the chicken. Massage the marinade into the chicken and inside the cavity (plastic gloves are useful for this). Stab the boiled lemon a few times and place it in the cavity, together with the clementine and the fresh coriander.Cover with kitchen foil and roast the chicken for 45 minutes, then remove the foil and roast for a further 30–40 minutes, basting every 30 minutes or so, until dark golden and cooked through. The juices should run clear when the thickest part of the thigh is pierced with a skewer. The spice marinade can darken considerably, so if the chicken is browning too quickly for your liking cover with foil again. Remove from the oven, cover and leave to rest for 20–30 minutes.To make the gravy, pour the entire contents of the roasting tin into a blender or food processor and blitz until almost smooth. Pass the mixture though a fine sieve into a jug. Melt the butter in a pan over a medium heat, whisk in the cornflour, then immediately pour in the blended mixture a little at a time, whisking constantly. Season to taste with salt and pepper.Serve the gravy alongside the chicken. Preheat the oven to 200C/180C Fan/Gas 6. You will need a large roasting tin and a wire rack that will fit inside, for the chicken to sit on. Preheat the oven to 200C/180C Fan/Gas 6. You will need a large roasting tin and a wire rack that will fit inside, for the chicken to sit on. Boil one lemon in water for 20 minutes until soft and then set aside. Boil one lemon in water for 20 minutes until soft and then set aside. For the marinade, combine all the marinade ingredients in a bowl and set aside. For the marinade, combine all the marinade ingredients in a bowl and set aside. Put the onions and orange wedges, coconut milk, stock and bay leaves in the roasting tin. Cut the remaining half lemon into chunks and add to the tin. Put the rack inside the roasting tin and place the chicken on top. Put the onions and orange wedges, coconut milk, stock and bay leaves in the roasting tin. Cut the remaining half lemon into chunks and add to the tin. Put the rack inside the roasting tin and place the chicken on top. Using a sharp knife, score the legs and breast of the chicken. Massage the marinade into the chicken and inside the cavity (plastic gloves are useful for this). Stab the boiled lemon a few times and place it in the cavity, together with the clementine and the fresh coriander. Using a sharp knife, score the legs and breast of the chicken. Massage the marinade into the chicken and inside the cavity (plastic gloves are useful for this). Stab the boiled lemon a few times and place it in the cavity, together with the clementine and the fresh coriander. Cover with kitchen foil and roast the chicken for 45 minutes, then remove the foil and roast for a further 30–40 minutes, basting every 30 minutes or so, until dark golden and cooked through. The juices should run clear when the thickest part of the thigh is pierced with a skewer. The spice marinade can darken considerably, so if the chicken is browning too quickly for your liking cover with foil again. Remove from the oven, cover and leave to rest for 20–30 minutes. Cover with kitchen foil and roast the chicken for 45 minutes, then remove the foil and roast for a further 30–40 minutes, basting every 30 minutes or so, until dark golden and cooked through. The juices should run clear when the thickest part of the thigh is pierced with a skewer. The spice marinade can darken considerably, so if the chicken is browning too quickly for your liking cover with foil again. Remove from the oven, cover and leave to rest for 20–30 minutes. To make the gravy, pour the entire contents of the roasting tin into a blender or food processor and blitz until almost smooth. Pass the mixture though a fine sieve into a jug. Melt the butter in a pan over a medium heat, whisk in the cornflour, then immediately pour in the blended mixture a little at a time, whisking constantly. Season to taste with salt and pepper. To make the gravy, pour the entire contents of the roasting tin into a blender or food processor and blitz until almost smooth. Pass the mixture though a fine sieve into a jug. Melt the butter in a pan over a medium heat, whisk in the cornflour, then immediately pour in the blended mixture a little at a time, whisking constantly. Season to taste with salt and pepper. Serve the gravy alongside the chicken. Serve the gravy alongside the chicken. | {
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"title": "Spiced roast chicken recipe",
"content": "An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_roast_chicken_94425_16x9.jpg Spice up on your Sunday roast with this Indian-influenced marinade and coconut milk gravy. 1½ lemons2 onions, cut into wedges1 orange, cut into wedges (unpeeled)1 x 400ml tin coconut milk500ml/18fl oz chicken stock2 bay leaves1 small chicken (about 1.2kg/2lb 10oz)1 clementinehandful coriander leaves2 tbsp unsalted butter1 tsp cornfloursea salt and black pepper 1½ lemons 2 onions, cut into wedges 1 orange, cut into wedges (unpeeled) 1 x 400ml tin coconut milk 500ml/18fl oz chicken stock 2 bay leaves 1 small chicken (about 1.2kg/2lb 10oz) 1 clementine handful coriander leaves 2 tbsp unsalted butter 1 tsp cornflour sea salt and black pepper 2½ tsp mild chilli powder (preferably Kashmiri)1 tbsp ground cumin1 tbsp ground coriander1 tbsp ground turmeric1 tsp garam masala1 tsp fresh thyme leaves2 tbsp runny honey1 tsp sea salt1 tbsp Worcestershire sauce5 tbsp natural yoghurt1 tsp white wine vinegar2 garlic cloves, crushed50g/1¾oz piece fresh root ginger, peeled and finely grated1 tbsp tomato purée100g/3½oz unsalted butter, melted2 tbsp olive oil 2½ tsp mild chilli powder (preferably Kashmiri) 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp ground turmeric 1 tsp garam masala 1 tsp fresh thyme leaves 2 tbsp runny honey 1 tsp sea salt 1 tbsp Worcestershire sauce 5 tbsp natural yoghurt 1 tsp white wine vinegar 2 garlic cloves, crushed 50g/1¾oz piece fresh root ginger, peeled and finely grated 1 tbsp tomato purée 100g/3½oz unsalted butter, melted 2 tbsp olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. You will need a large roasting tin and a wire rack that will fit inside, for the chicken to sit on.Boil one lemon in water for 20 minutes until soft and then set aside.For the marinade, combine all the marinade ingredients in a bowl and set aside.Put the onions and orange wedges, coconut milk, stock and bay leaves in the roasting tin. Cut the remaining half lemon into chunks and add to the tin. Put the rack inside the roasting tin and place the chicken on top.Using a sharp knife, score the legs and breast of the chicken. Massage the marinade into the chicken and inside the cavity (plastic gloves are useful for this). Stab the boiled lemon a few times and place it in the cavity, together with the clementine and the fresh coriander.Cover with kitchen foil and roast the chicken for 45 minutes, then remove the foil and roast for a further 30–40 minutes, basting every 30 minutes or so, until dark golden and cooked through. The juices should run clear when the thickest part of the thigh is pierced with a skewer. The spice marinade can darken considerably, so if the chicken is browning too quickly for your liking cover with foil again. Remove from the oven, cover and leave to rest for 20–30 minutes.To make the gravy, pour the entire contents of the roasting tin into a blender or food processor and blitz until almost smooth. Pass the mixture though a fine sieve into a jug. Melt the butter in a pan over a medium heat, whisk in the cornflour, then immediately pour in the blended mixture a little at a time, whisking constantly. Season to taste with salt and pepper.Serve the gravy alongside the chicken. Preheat the oven to 200C/180C Fan/Gas 6. You will need a large roasting tin and a wire rack that will fit inside, for the chicken to sit on. Preheat the oven to 200C/180C Fan/Gas 6. You will need a large roasting tin and a wire rack that will fit inside, for the chicken to sit on. Boil one lemon in water for 20 minutes until soft and then set aside. Boil one lemon in water for 20 minutes until soft and then set aside. For the marinade, combine all the marinade ingredients in a bowl and set aside. For the marinade, combine all the marinade ingredients in a bowl and set aside. Put the onions and orange wedges, coconut milk, stock and bay leaves in the roasting tin. Cut the remaining half lemon into chunks and add to the tin. Put the rack inside the roasting tin and place the chicken on top. Put the onions and orange wedges, coconut milk, stock and bay leaves in the roasting tin. Cut the remaining half lemon into chunks and add to the tin. Put the rack inside the roasting tin and place the chicken on top. Using a sharp knife, score the legs and breast of the chicken. Massage the marinade into the chicken and inside the cavity (plastic gloves are useful for this). Stab the boiled lemon a few times and place it in the cavity, together with the clementine and the fresh coriander. Using a sharp knife, score the legs and breast of the chicken. Massage the marinade into the chicken and inside the cavity (plastic gloves are useful for this). Stab the boiled lemon a few times and place it in the cavity, together with the clementine and the fresh coriander. Cover with kitchen foil and roast the chicken for 45 minutes, then remove the foil and roast for a further 30–40 minutes, basting every 30 minutes or so, until dark golden and cooked through. The juices should run clear when the thickest part of the thigh is pierced with a skewer. The spice marinade can darken considerably, so if the chicken is browning too quickly for your liking cover with foil again. Remove from the oven, cover and leave to rest for 20–30 minutes. Cover with kitchen foil and roast the chicken for 45 minutes, then remove the foil and roast for a further 30–40 minutes, basting every 30 minutes or so, until dark golden and cooked through. The juices should run clear when the thickest part of the thigh is pierced with a skewer. The spice marinade can darken considerably, so if the chicken is browning too quickly for your liking cover with foil again. Remove from the oven, cover and leave to rest for 20–30 minutes. To make the gravy, pour the entire contents of the roasting tin into a blender or food processor and blitz until almost smooth. Pass the mixture though a fine sieve into a jug. Melt the butter in a pan over a medium heat, whisk in the cornflour, then immediately pour in the blended mixture a little at a time, whisking constantly. Season to taste with salt and pepper. To make the gravy, pour the entire contents of the roasting tin into a blender or food processor and blitz until almost smooth. Pass the mixture though a fine sieve into a jug. Melt the butter in a pan over a medium heat, whisk in the cornflour, then immediately pour in the blended mixture a little at a time, whisking constantly. Season to taste with salt and pepper. Serve the gravy alongside the chicken. Serve the gravy alongside the chicken."
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} | 410516ab300331912e760cb82b8cd7220126249570b3ee145711f3204e352982 | Perfect roast chicken dinner recipe
An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_chicken_with_60937_16x9.jpg Cook a perfect roast chicken for Sunday lunch or Christmas, served with the ultimate gravy, homemade bread sauce, easy roast potatoes and pigs in blankets. 500ml/18fl oz milk75g/2½oz butter8 cloves3 large bay leaves, crumbledpinch saltfreshly ground white pepper 1 small onion, peeled, finely choppedpinch freshly grated nutmeg1 tbsp double cream125g/3½ fresh white breadcrumbs 500ml/18fl oz milk 75g/2½oz butter 8 cloves 3 large bay leaves, crumbled pinch salt freshly ground white pepper 1 small onion, peeled, finely chopped pinch freshly grated nutmeg 1 tbsp double cream 125g/3½ fresh white breadcrumbs 1 chicken with giblets (if giblets available, chopped)2 tbsp olive oilsalt and freshly ground pepper300g/10½oz chicken wings, roughly chopped125ml/4fl oz dry vermouth8 chipolata sausages8 thin slices streaky bacon (or pancetta)250ml/9fl oz good-quality chicken stock750g/1lb 10oz small to medium waxy potatoes, steamed or boiled in their skins, then peeled 1 chicken with giblets (if giblets available, chopped) 2 tbsp olive oil salt and freshly ground pepper 300g/10½oz chicken wings, roughly chopped 125ml/4fl oz dry vermouth 8 chipolata sausages 8 thin slices streaky bacon (or pancetta) 250ml/9fl oz good-quality chicken stock 750g/1lb 10oz small to medium waxy potatoes, steamed or boiled in their skins, then peeled Method For the bread sauce, heat together the first eight ingredients until just bubbling for two minutes. Put on the lid, turn off the heat and set aside to infuse for half an hour. Strain the milk through a fine sieve into a clean pan, pressing down with a spoon to extract all the liquid.Add the cream to the milk mixture and gently heat. Whisk in the breadcrumbs. Leave for a few moments to allow the crumbs to swell. Season to taste with more salt and then pour the sauce into a bowl. Cover with a plate and keep warm over a pan of hot, but not boiling water, until needed.Preheat the oven to 200C/180C Fan/Gas 6.Rub half of the oil over the chicken and sprinkle with plenty of salt, set aside. Heat the remaining tablespoon of oil in a roomy casserole dish and lightly brown the chopped chicken wings and giblets over a medium heat. Place the prepared chicken on top, sitting it between the wings and giblets. Add pepper and the vermouth. Roast for ten minutes.Decrease the oven temperature to 180/160C Fan/Gas 4 and cook the chicken for a further 45 minutes to an hour and 20 minutes, depending on the weight of the chicken. Check the chicken is cooked by inserting a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked.Meanwhile remove the skins from the sausages and wrap in the bacon. Place into a small roasting dish and cook alongside the chicken for about 20-25 minutes, or until they are sizzling and nicely browned. Set aside and keep warm.Remove the chicken from the oven. Transfer it to a warm plate first letting the juices drip back into the roasting pan it was cooked in. Cover the chicken with foil and leave it somewhere warm to rest. Add the chicken stock to the roasting pan and simmer over a medium heat for about 10 minutes, stirring in all the caramelised browned bits on the roasting tin. Strain and return the gravy to the roasting tin. Place on a medium heat on the stove.Add the cooked, peeled potatoes to the gravy and turn them to coat in the juices. Transfer to the oven for at least 20 minutes or until golden-brown.Carve the chicken onto a warmed serving dish, surround with the potatoes and sausage and bacon rolls. Serve the gravy and bread sauce at the table, in sauceboats or small jugs. For the bread sauce, heat together the first eight ingredients until just bubbling for two minutes. Put on the lid, turn off the heat and set aside to infuse for half an hour. Strain the milk through a fine sieve into a clean pan, pressing down with a spoon to extract all the liquid. For the bread sauce, heat together the first eight ingredients until just bubbling for two minutes. Put on the lid, turn off the heat and set aside to infuse for half an hour. Strain the milk through a fine sieve into a clean pan, pressing down with a spoon to extract all the liquid. Add the cream to the milk mixture and gently heat. Whisk in the breadcrumbs. Leave for a few moments to allow the crumbs to swell. Season to taste with more salt and then pour the sauce into a bowl. Cover with a plate and keep warm over a pan of hot, but not boiling water, until needed. Add the cream to the milk mixture and gently heat. Whisk in the breadcrumbs. Leave for a few moments to allow the crumbs to swell. Season to taste with more salt and then pour the sauce into a bowl. Cover with a plate and keep warm over a pan of hot, but not boiling water, until needed. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rub half of the oil over the chicken and sprinkle with plenty of salt, set aside. Heat the remaining tablespoon of oil in a roomy casserole dish and lightly brown the chopped chicken wings and giblets over a medium heat. Place the prepared chicken on top, sitting it between the wings and giblets. Add pepper and the vermouth. Roast for ten minutes. Rub half of the oil over the chicken and sprinkle with plenty of salt, set aside. Heat the remaining tablespoon of oil in a roomy casserole dish and lightly brown the chopped chicken wings and giblets over a medium heat. Place the prepared chicken on top, sitting it between the wings and giblets. Add pepper and the vermouth. Roast for ten minutes. Decrease the oven temperature to 180/160C Fan/Gas 4 and cook the chicken for a further 45 minutes to an hour and 20 minutes, depending on the weight of the chicken. Check the chicken is cooked by inserting a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked. Decrease the oven temperature to 180/160C Fan/Gas 4 and cook the chicken for a further 45 minutes to an hour and 20 minutes, depending on the weight of the chicken. Check the chicken is cooked by inserting a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked. Meanwhile remove the skins from the sausages and wrap in the bacon. Place into a small roasting dish and cook alongside the chicken for about 20-25 minutes, or until they are sizzling and nicely browned. Set aside and keep warm. Meanwhile remove the skins from the sausages and wrap in the bacon. Place into a small roasting dish and cook alongside the chicken for about 20-25 minutes, or until they are sizzling and nicely browned. Set aside and keep warm. Remove the chicken from the oven. Transfer it to a warm plate first letting the juices drip back into the roasting pan it was cooked in. Cover the chicken with foil and leave it somewhere warm to rest. Remove the chicken from the oven. Transfer it to a warm plate first letting the juices drip back into the roasting pan it was cooked in. Cover the chicken with foil and leave it somewhere warm to rest. Add the chicken stock to the roasting pan and simmer over a medium heat for about 10 minutes, stirring in all the caramelised browned bits on the roasting tin. Strain and return the gravy to the roasting tin. Place on a medium heat on the stove. Add the chicken stock to the roasting pan and simmer over a medium heat for about 10 minutes, stirring in all the caramelised browned bits on the roasting tin. Strain and return the gravy to the roasting tin. Place on a medium heat on the stove. Add the cooked, peeled potatoes to the gravy and turn them to coat in the juices. Transfer to the oven for at least 20 minutes or until golden-brown. Add the cooked, peeled potatoes to the gravy and turn them to coat in the juices. Transfer to the oven for at least 20 minutes or until golden-brown. Carve the chicken onto a warmed serving dish, surround with the potatoes and sausage and bacon rolls. Serve the gravy and bread sauce at the table, in sauceboats or small jugs. Carve the chicken onto a warmed serving dish, surround with the potatoes and sausage and bacon rolls. Serve the gravy and bread sauce at the table, in sauceboats or small jugs. Recipe tips Roast for 20 minutes per lb (450 g) plus approx 10-20 minutes extra until juices run clear when the bird is pierced in the thigh with a skewer. | {
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"content": "An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_chicken_with_60937_16x9.jpg Cook a perfect roast chicken for Sunday lunch or Christmas, served with the ultimate gravy, homemade bread sauce, easy roast potatoes and pigs in blankets. 500ml/18fl oz milk75g/2½oz butter8 cloves3 large bay leaves, crumbledpinch saltfreshly ground white pepper 1 small onion, peeled, finely choppedpinch freshly grated nutmeg1 tbsp double cream125g/3½ fresh white breadcrumbs 500ml/18fl oz milk 75g/2½oz butter 8 cloves 3 large bay leaves, crumbled pinch salt freshly ground white pepper 1 small onion, peeled, finely chopped pinch freshly grated nutmeg 1 tbsp double cream 125g/3½ fresh white breadcrumbs 1 chicken with giblets (if giblets available, chopped)2 tbsp olive oilsalt and freshly ground pepper300g/10½oz chicken wings, roughly chopped125ml/4fl oz dry vermouth8 chipolata sausages8 thin slices streaky bacon (or pancetta)250ml/9fl oz good-quality chicken stock750g/1lb 10oz small to medium waxy potatoes, steamed or boiled in their skins, then peeled 1 chicken with giblets (if giblets available, chopped) 2 tbsp olive oil salt and freshly ground pepper 300g/10½oz chicken wings, roughly chopped 125ml/4fl oz dry vermouth 8 chipolata sausages 8 thin slices streaky bacon (or pancetta) 250ml/9fl oz good-quality chicken stock 750g/1lb 10oz small to medium waxy potatoes, steamed or boiled in their skins, then peeled Method For the bread sauce, heat together the first eight ingredients until just bubbling for two minutes. Put on the lid, turn off the heat and set aside to infuse for half an hour. Strain the milk through a fine sieve into a clean pan, pressing down with a spoon to extract all the liquid.Add the cream to the milk mixture and gently heat. Whisk in the breadcrumbs. Leave for a few moments to allow the crumbs to swell. Season to taste with more salt and then pour the sauce into a bowl. Cover with a plate and keep warm over a pan of hot, but not boiling water, until needed.Preheat the oven to 200C/180C Fan/Gas 6.Rub half of the oil over the chicken and sprinkle with plenty of salt, set aside. Heat the remaining tablespoon of oil in a roomy casserole dish and lightly brown the chopped chicken wings and giblets over a medium heat. Place the prepared chicken on top, sitting it between the wings and giblets. Add pepper and the vermouth. Roast for ten minutes.Decrease the oven temperature to 180/160C Fan/Gas 4 and cook the chicken for a further 45 minutes to an hour and 20 minutes, depending on the weight of the chicken. Check the chicken is cooked by inserting a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked.Meanwhile remove the skins from the sausages and wrap in the bacon. Place into a small roasting dish and cook alongside the chicken for about 20-25 minutes, or until they are sizzling and nicely browned. Set aside and keep warm.Remove the chicken from the oven. Transfer it to a warm plate first letting the juices drip back into the roasting pan it was cooked in. Cover the chicken with foil and leave it somewhere warm to rest. Add the chicken stock to the roasting pan and simmer over a medium heat for about 10 minutes, stirring in all the caramelised browned bits on the roasting tin. Strain and return the gravy to the roasting tin. Place on a medium heat on the stove.Add the cooked, peeled potatoes to the gravy and turn them to coat in the juices. Transfer to the oven for at least 20 minutes or until golden-brown.Carve the chicken onto a warmed serving dish, surround with the potatoes and sausage and bacon rolls. Serve the gravy and bread sauce at the table, in sauceboats or small jugs. For the bread sauce, heat together the first eight ingredients until just bubbling for two minutes. Put on the lid, turn off the heat and set aside to infuse for half an hour. Strain the milk through a fine sieve into a clean pan, pressing down with a spoon to extract all the liquid. For the bread sauce, heat together the first eight ingredients until just bubbling for two minutes. Put on the lid, turn off the heat and set aside to infuse for half an hour. Strain the milk through a fine sieve into a clean pan, pressing down with a spoon to extract all the liquid. Add the cream to the milk mixture and gently heat. Whisk in the breadcrumbs. Leave for a few moments to allow the crumbs to swell. Season to taste with more salt and then pour the sauce into a bowl. Cover with a plate and keep warm over a pan of hot, but not boiling water, until needed. Add the cream to the milk mixture and gently heat. Whisk in the breadcrumbs. Leave for a few moments to allow the crumbs to swell. Season to taste with more salt and then pour the sauce into a bowl. Cover with a plate and keep warm over a pan of hot, but not boiling water, until needed. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rub half of the oil over the chicken and sprinkle with plenty of salt, set aside. Heat the remaining tablespoon of oil in a roomy casserole dish and lightly brown the chopped chicken wings and giblets over a medium heat. Place the prepared chicken on top, sitting it between the wings and giblets. Add pepper and the vermouth. Roast for ten minutes. Rub half of the oil over the chicken and sprinkle with plenty of salt, set aside. Heat the remaining tablespoon of oil in a roomy casserole dish and lightly brown the chopped chicken wings and giblets over a medium heat. Place the prepared chicken on top, sitting it between the wings and giblets. Add pepper and the vermouth. Roast for ten minutes. Decrease the oven temperature to 180/160C Fan/Gas 4 and cook the chicken for a further 45 minutes to an hour and 20 minutes, depending on the weight of the chicken. Check the chicken is cooked by inserting a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked. Decrease the oven temperature to 180/160C Fan/Gas 4 and cook the chicken for a further 45 minutes to an hour and 20 minutes, depending on the weight of the chicken. Check the chicken is cooked by inserting a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked. Meanwhile remove the skins from the sausages and wrap in the bacon. Place into a small roasting dish and cook alongside the chicken for about 20-25 minutes, or until they are sizzling and nicely browned. Set aside and keep warm. Meanwhile remove the skins from the sausages and wrap in the bacon. Place into a small roasting dish and cook alongside the chicken for about 20-25 minutes, or until they are sizzling and nicely browned. Set aside and keep warm. Remove the chicken from the oven. Transfer it to a warm plate first letting the juices drip back into the roasting pan it was cooked in. Cover the chicken with foil and leave it somewhere warm to rest. Remove the chicken from the oven. Transfer it to a warm plate first letting the juices drip back into the roasting pan it was cooked in. Cover the chicken with foil and leave it somewhere warm to rest. Add the chicken stock to the roasting pan and simmer over a medium heat for about 10 minutes, stirring in all the caramelised browned bits on the roasting tin. Strain and return the gravy to the roasting tin. Place on a medium heat on the stove. Add the chicken stock to the roasting pan and simmer over a medium heat for about 10 minutes, stirring in all the caramelised browned bits on the roasting tin. Strain and return the gravy to the roasting tin. Place on a medium heat on the stove. Add the cooked, peeled potatoes to the gravy and turn them to coat in the juices. Transfer to the oven for at least 20 minutes or until golden-brown. Add the cooked, peeled potatoes to the gravy and turn them to coat in the juices. Transfer to the oven for at least 20 minutes or until golden-brown. Carve the chicken onto a warmed serving dish, surround with the potatoes and sausage and bacon rolls. Serve the gravy and bread sauce at the table, in sauceboats or small jugs. Carve the chicken onto a warmed serving dish, surround with the potatoes and sausage and bacon rolls. Serve the gravy and bread sauce at the table, in sauceboats or small jugs. Recipe tips Roast for 20 minutes per lb (450 g) plus approx 10-20 minutes extra until juices run clear when the bird is pierced in the thigh with a skewer."
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} | e75316ea65c4e42bb06b0b73349a1f5250e559e3fd110c18586ae5c2b95ebc2a | One-pan roast chicken dinner recipe
An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/one-pan_chicken_68593_16x9.jpg Vegetables, potatoes, chicken, peas and bacon all roasted in one pan. A simple and tasty all-in-one-roast chicken recipe with minimal washing up. 1 medium chicken (roughly 1.6kg/3lb 8oz)½ lemon, halved3 tbsp oil, olive or sunflower300g/10½oz new potatoes, halved2 medium sweet potatoes (300g/10½oz), peeled and cut into roughly 3cm/1¼in chunks3 medium carrots (300g/10½oz), peeled and cut into roughly 5cm/2in long batons2 medium parsnips (300g/10½oz), peeled and cut into roughly 5cm/2in long batons1 long sprig fresh rosemary or a small bunch of thyme, leaves roughly chopped4 rashers smoked back bacon100g/3½ oz frozen peasflaked sea salt and black pepper 1 medium chicken (roughly 1.6kg/3lb 8oz) ½ lemon, halved 3 tbsp oil, olive or sunflower 300g/10½oz new potatoes, halved 2 medium sweet potatoes (300g/10½oz), peeled and cut into roughly 3cm/1¼in chunks 3 medium carrots (300g/10½oz), peeled and cut into roughly 5cm/2in long batons 2 medium parsnips (300g/10½oz), peeled and cut into roughly 5cm/2in long batons 1 long sprig fresh rosemary or a small bunch of thyme, leaves roughly chopped 4 rashers smoked back bacon 100g/3½ oz frozen peas flaked sea salt and black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a large, roasting tin and remove any trussing elastic or string. Put the lemon pieces inside the chicken. Drizzle 1 tablespoon of the oil over the chicken. Season with flaked sea salt and black pepper and roast for 30 minutes.Put the vegetables and chopped herbs into a large bowl. Pour over the remaining oil and season with salt and pepper. Toss together. Place the vegetables around the chicken in the roasting tin and return to the oven for a further 20 minutes. Take the chicken out of the oven, and give the vegetables a stir. Put the bacon on top of the chicken and roast for another 20 minutes.Add the frozen peas to the pan and bake for a final 10 minutes. Check the chicken is fully cooked by cutting into the thickest part of the thigh. The juices should run clear. Move the chicken to a warmed plate and set aside to rest for 15 minutes. Spoon the vegetables into a warmed dish once the chicken is out of the tin. Serve the chicken carved into chunky pieces, with the vegetables and cooking juices spooned over. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a large, roasting tin and remove any trussing elastic or string. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a large, roasting tin and remove any trussing elastic or string. Put the lemon pieces inside the chicken. Drizzle 1 tablespoon of the oil over the chicken. Season with flaked sea salt and black pepper and roast for 30 minutes. Put the lemon pieces inside the chicken. Drizzle 1 tablespoon of the oil over the chicken. Season with flaked sea salt and black pepper and roast for 30 minutes. Put the vegetables and chopped herbs into a large bowl. Pour over the remaining oil and season with salt and pepper. Toss together. Place the vegetables around the chicken in the roasting tin and return to the oven for a further 20 minutes. Put the vegetables and chopped herbs into a large bowl. Pour over the remaining oil and season with salt and pepper. Toss together. Place the vegetables around the chicken in the roasting tin and return to the oven for a further 20 minutes. Take the chicken out of the oven, and give the vegetables a stir. Put the bacon on top of the chicken and roast for another 20 minutes. Take the chicken out of the oven, and give the vegetables a stir. Put the bacon on top of the chicken and roast for another 20 minutes. Add the frozen peas to the pan and bake for a final 10 minutes. Check the chicken is fully cooked by cutting into the thickest part of the thigh. The juices should run clear. Add the frozen peas to the pan and bake for a final 10 minutes. Check the chicken is fully cooked by cutting into the thickest part of the thigh. The juices should run clear. Move the chicken to a warmed plate and set aside to rest for 15 minutes. Spoon the vegetables into a warmed dish once the chicken is out of the tin. Serve the chicken carved into chunky pieces, with the vegetables and cooking juices spooned over. Move the chicken to a warmed plate and set aside to rest for 15 minutes. Spoon the vegetables into a warmed dish once the chicken is out of the tin. Serve the chicken carved into chunky pieces, with the vegetables and cooking juices spooned over. Recipe tips Tip the tin so that the juices run to one end. Spoon off and discard the fat that rises to the surface, and then spoon the remaining juices over the carved chicken as it is served. | {
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"title": "One-pan roast chicken dinner recipe",
"content": "An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/one-pan_chicken_68593_16x9.jpg Vegetables, potatoes, chicken, peas and bacon all roasted in one pan. A simple and tasty all-in-one-roast chicken recipe with minimal washing up. 1 medium chicken (roughly 1.6kg/3lb 8oz)½ lemon, halved3 tbsp oil, olive or sunflower300g/10½oz new potatoes, halved2 medium sweet potatoes (300g/10½oz), peeled and cut into roughly 3cm/1¼in chunks3 medium carrots (300g/10½oz), peeled and cut into roughly 5cm/2in long batons2 medium parsnips (300g/10½oz), peeled and cut into roughly 5cm/2in long batons1 long sprig fresh rosemary or a small bunch of thyme, leaves roughly chopped4 rashers smoked back bacon100g/3½ oz frozen peasflaked sea salt and black pepper 1 medium chicken (roughly 1.6kg/3lb 8oz) ½ lemon, halved 3 tbsp oil, olive or sunflower 300g/10½oz new potatoes, halved 2 medium sweet potatoes (300g/10½oz), peeled and cut into roughly 3cm/1¼in chunks 3 medium carrots (300g/10½oz), peeled and cut into roughly 5cm/2in long batons 2 medium parsnips (300g/10½oz), peeled and cut into roughly 5cm/2in long batons 1 long sprig fresh rosemary or a small bunch of thyme, leaves roughly chopped 4 rashers smoked back bacon 100g/3½ oz frozen peas flaked sea salt and black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a large, roasting tin and remove any trussing elastic or string. Put the lemon pieces inside the chicken. Drizzle 1 tablespoon of the oil over the chicken. Season with flaked sea salt and black pepper and roast for 30 minutes.Put the vegetables and chopped herbs into a large bowl. Pour over the remaining oil and season with salt and pepper. Toss together. Place the vegetables around the chicken in the roasting tin and return to the oven for a further 20 minutes. Take the chicken out of the oven, and give the vegetables a stir. Put the bacon on top of the chicken and roast for another 20 minutes.Add the frozen peas to the pan and bake for a final 10 minutes. Check the chicken is fully cooked by cutting into the thickest part of the thigh. The juices should run clear. Move the chicken to a warmed plate and set aside to rest for 15 minutes. Spoon the vegetables into a warmed dish once the chicken is out of the tin. Serve the chicken carved into chunky pieces, with the vegetables and cooking juices spooned over. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a large, roasting tin and remove any trussing elastic or string. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a large, roasting tin and remove any trussing elastic or string. Put the lemon pieces inside the chicken. Drizzle 1 tablespoon of the oil over the chicken. Season with flaked sea salt and black pepper and roast for 30 minutes. Put the lemon pieces inside the chicken. Drizzle 1 tablespoon of the oil over the chicken. Season with flaked sea salt and black pepper and roast for 30 minutes. Put the vegetables and chopped herbs into a large bowl. Pour over the remaining oil and season with salt and pepper. Toss together. Place the vegetables around the chicken in the roasting tin and return to the oven for a further 20 minutes. Put the vegetables and chopped herbs into a large bowl. Pour over the remaining oil and season with salt and pepper. Toss together. Place the vegetables around the chicken in the roasting tin and return to the oven for a further 20 minutes. Take the chicken out of the oven, and give the vegetables a stir. Put the bacon on top of the chicken and roast for another 20 minutes. Take the chicken out of the oven, and give the vegetables a stir. Put the bacon on top of the chicken and roast for another 20 minutes. Add the frozen peas to the pan and bake for a final 10 minutes. Check the chicken is fully cooked by cutting into the thickest part of the thigh. The juices should run clear. Add the frozen peas to the pan and bake for a final 10 minutes. Check the chicken is fully cooked by cutting into the thickest part of the thigh. The juices should run clear. Move the chicken to a warmed plate and set aside to rest for 15 minutes. Spoon the vegetables into a warmed dish once the chicken is out of the tin. Serve the chicken carved into chunky pieces, with the vegetables and cooking juices spooned over. Move the chicken to a warmed plate and set aside to rest for 15 minutes. Spoon the vegetables into a warmed dish once the chicken is out of the tin. Serve the chicken carved into chunky pieces, with the vegetables and cooking juices spooned over. Recipe tips Tip the tin so that the juices run to one end. Spoon off and discard the fat that rises to the surface, and then spoon the remaining juices over the carved chicken as it is served."
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} | abb8c1b09e971210682acf9d3ed1c1eee3db98da80b5c0abbd49e29b78d61904 | Nigella's Italian roast chicken recipe
Italian roast chicken with peppers and olives An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/italian_roast_chicken_88087_16x9.jpg A roast chicken always is celebratory. The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood. 1 x 1.5kg/3lb 5oz chicken (preferably organic)1 unwaxed lemon, cut in half4 sprigs rosemary3 leeks, washed and trimmed2 red peppers1 orange pepper1 yellow pepper100g/3½oz pitted dry-packed black olives4 tbsp olive oilSea salt flakes and freshly ground black pepper, to serve 1 x 1.5kg/3lb 5oz chicken (preferably organic) 1 unwaxed lemon, cut in half 4 sprigs rosemary 3 leeks, washed and trimmed 2 red peppers 1 orange pepper 1 yellow pepper 100g/3½oz pitted dry-packed black olives 4 tbsp olive oil Sea salt flakes and freshly ground black pepper, to serve Method Preheat the oven to 200C/400F/Gas 6. Untruss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken’s cavity.Wash and trim the leeks, cut each into three logs, then slice lengthways and add to the tin. Now remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin.Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts.Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in the oven, switching the oven off as you do so.Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly-flavoured juices that have collected in the pan. Preheat the oven to 200C/400F/Gas 6. Untruss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken’s cavity. Preheat the oven to 200C/400F/Gas 6. Untruss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken’s cavity. Wash and trim the leeks, cut each into three logs, then slice lengthways and add to the tin. Now remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin. Wash and trim the leeks, cut each into three logs, then slice lengthways and add to the tin. Now remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin. Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up. Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up. Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts. Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts. Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in the oven, switching the oven off as you do so. Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in the oven, switching the oven off as you do so. Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly-flavoured juices that have collected in the pan. Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly-flavoured juices that have collected in the pan. | {
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"content": "Italian roast chicken with peppers and olives An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/italian_roast_chicken_88087_16x9.jpg A roast chicken always is celebratory. The vibrantly coloured and intensely flavoured vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood. 1 x 1.5kg/3lb 5oz chicken (preferably organic)1 unwaxed lemon, cut in half4 sprigs rosemary3 leeks, washed and trimmed2 red peppers1 orange pepper1 yellow pepper100g/3½oz pitted dry-packed black olives4 tbsp olive oilSea salt flakes and freshly ground black pepper, to serve 1 x 1.5kg/3lb 5oz chicken (preferably organic) 1 unwaxed lemon, cut in half 4 sprigs rosemary 3 leeks, washed and trimmed 2 red peppers 1 orange pepper 1 yellow pepper 100g/3½oz pitted dry-packed black olives 4 tbsp olive oil Sea salt flakes and freshly ground black pepper, to serve Method Preheat the oven to 200C/400F/Gas 6. Untruss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken’s cavity.Wash and trim the leeks, cut each into three logs, then slice lengthways and add to the tin. Now remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin.Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts.Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in the oven, switching the oven off as you do so.Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly-flavoured juices that have collected in the pan. Preheat the oven to 200C/400F/Gas 6. Untruss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken’s cavity. Preheat the oven to 200C/400F/Gas 6. Untruss the chicken, sit it in a roasting tin and put the lemon halves and two of the rosemary sprigs into the chicken’s cavity. Wash and trim the leeks, cut each into three logs, then slice lengthways and add to the tin. Now remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin. Wash and trim the leeks, cut each into three logs, then slice lengthways and add to the tin. Now remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin. Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up. Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground black pepper, to taste. Using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up. Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts. Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1-1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts. Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in the oven, switching the oven off as you do so. Remove the chicken to a carving board and, while it rests (for about 10 minutes) pop the pan of veg back in the oven, switching the oven off as you do so. Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly-flavoured juices that have collected in the pan. Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly-flavoured juices that have collected in the pan."
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} | 5e1f9efb8188337ccef9285b6f11a8bfbb6f4f45f088ef88cd036c74c5635501 | Slow-cooked roast chicken with gravy recipe
An average of 4.8 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_roast_chicken_with_29774_16x9.jpg Tom Kerridge’s quintessential Sunday roast chicken is guaranteed to bring the family together around the table. Use up any leftover chicken in sandwiches or in a quick chicken curry, leftover chicken will keep in the fridge for 1 day. 2 carrots, cut into chunks2 celery stalks, trimmed, cut into chunks1 onion, cut into six 1 x 2kg/4½lb whole chicken½ lemon, cut into quarterssmall bunch fresh mixed herbs (sage, thyme and rosemary)dash vegetable oil salt and freshly ground black pepperpotatoes and roasted vegetables, to serve 2 carrots, cut into chunks 2 celery stalks, trimmed, cut into chunks 1 onion, cut into six 1 x 2kg/4½lb whole chicken ½ lemon, cut into quarters small bunch fresh mixed herbs (sage, thyme and rosemary) dash vegetable oil salt and freshly ground black pepper potatoes and roasted vegetables, to serve 275ml/½ pint chicken stock 30g/1¼oz butter 1 tbsp plain flour 275ml/½ pint chicken stock 30g/1¼oz butter 1 tbsp plain flour Method Preheat the oven to 140C/120C Fan/Gas 1. Put the carrots, celery and onion in a roasting tray and place the chicken on top. Stuff the cavity of the chicken with the lemon and herbs, then drizzle with the oil, rubbing it into the skin. Season, to taste, with salt and pepper. Roast the chicken for 3 hours, basting the skin with the juices halfway through. Increase the oven temperature to its highest setting and continue to roast the chicken for 5-10 minutes to crisp up the skin. Remove it from the roasting tray and check it is cooked through (see tips), then set aside on a platter to rest for 10-15 minutes. Reserve the vegetables and cooking juices in the roasting tray. Meanwhile, for the gravy, strain the reserved vegetables and cooking juices through a fine sieve into a saucepan, squeezing the vegetables with the back of a wooden spoon to extract maximum flavour. Add the stock to the pan and bring to the boil.Put the roasting tray over a low heat and add the butter. As the butter melts, scrape up any burned bits from the bottom of the tray using a wooden spoon. Whisk in the flour until it forms a paste. Gradually pour the hot roasting juices and stock back into the roasting tray, whisking after each addition, until all the liquid is incorporated and the gravy has thickened. Season with a little salt. Heat until just bubbling, then continue to cook the gravy, stirring well, for 5 minutes. Season with a pinch of salt. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the gravy. Preheat the oven to 140C/120C Fan/Gas 1. Preheat the oven to 140C/120C Fan/Gas 1. Put the carrots, celery and onion in a roasting tray and place the chicken on top. Stuff the cavity of the chicken with the lemon and herbs, then drizzle with the oil, rubbing it into the skin. Season, to taste, with salt and pepper. Put the carrots, celery and onion in a roasting tray and place the chicken on top. Stuff the cavity of the chicken with the lemon and herbs, then drizzle with the oil, rubbing it into the skin. Season, to taste, with salt and pepper. Roast the chicken for 3 hours, basting the skin with the juices halfway through. Increase the oven temperature to its highest setting and continue to roast the chicken for 5-10 minutes to crisp up the skin. Remove it from the roasting tray and check it is cooked through (see tips), then set aside on a platter to rest for 10-15 minutes. Reserve the vegetables and cooking juices in the roasting tray. Roast the chicken for 3 hours, basting the skin with the juices halfway through. Increase the oven temperature to its highest setting and continue to roast the chicken for 5-10 minutes to crisp up the skin. Remove it from the roasting tray and check it is cooked through (see tips), then set aside on a platter to rest for 10-15 minutes. Reserve the vegetables and cooking juices in the roasting tray. Meanwhile, for the gravy, strain the reserved vegetables and cooking juices through a fine sieve into a saucepan, squeezing the vegetables with the back of a wooden spoon to extract maximum flavour. Add the stock to the pan and bring to the boil. Meanwhile, for the gravy, strain the reserved vegetables and cooking juices through a fine sieve into a saucepan, squeezing the vegetables with the back of a wooden spoon to extract maximum flavour. Add the stock to the pan and bring to the boil. Put the roasting tray over a low heat and add the butter. As the butter melts, scrape up any burned bits from the bottom of the tray using a wooden spoon. Whisk in the flour until it forms a paste. Put the roasting tray over a low heat and add the butter. As the butter melts, scrape up any burned bits from the bottom of the tray using a wooden spoon. Whisk in the flour until it forms a paste. Gradually pour the hot roasting juices and stock back into the roasting tray, whisking after each addition, until all the liquid is incorporated and the gravy has thickened. Season with a little salt. Heat until just bubbling, then continue to cook the gravy, stirring well, for 5 minutes. Season with a pinch of salt. Gradually pour the hot roasting juices and stock back into the roasting tray, whisking after each addition, until all the liquid is incorporated and the gravy has thickened. Season with a little salt. Heat until just bubbling, then continue to cook the gravy, stirring well, for 5 minutes. Season with a pinch of salt. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the gravy. Recipe tips Tip 1: Buy the best-quality chicken you can afford - you’ll really taste the difference! Tip 2: To check the chicken is cooked through, insert a skewer into the thickest part of the thigh; if the juices run clear and no trace of pink remains, the chicken is ready. If there is any sign of pink, return it to the oven until cooked through. Tip 3: Resting the meat is very important to ensure it is served at its most tender and juicy. Do not cover it as it rests, because this will cause the skin to turn from crisp to soggy. | {
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"title": "Slow-cooked roast chicken with gravy recipe",
"content": "An average of 4.8 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_roast_chicken_with_29774_16x9.jpg Tom Kerridge’s quintessential Sunday roast chicken is guaranteed to bring the family together around the table. Use up any leftover chicken in sandwiches or in a quick chicken curry, leftover chicken will keep in the fridge for 1 day. 2 carrots, cut into chunks2 celery stalks, trimmed, cut into chunks1 onion, cut into six 1 x 2kg/4½lb whole chicken½ lemon, cut into quarterssmall bunch fresh mixed herbs (sage, thyme and rosemary)dash vegetable oil salt and freshly ground black pepperpotatoes and roasted vegetables, to serve 2 carrots, cut into chunks 2 celery stalks, trimmed, cut into chunks 1 onion, cut into six 1 x 2kg/4½lb whole chicken ½ lemon, cut into quarters small bunch fresh mixed herbs (sage, thyme and rosemary) dash vegetable oil salt and freshly ground black pepper potatoes and roasted vegetables, to serve 275ml/½ pint chicken stock 30g/1¼oz butter 1 tbsp plain flour 275ml/½ pint chicken stock 30g/1¼oz butter 1 tbsp plain flour Method Preheat the oven to 140C/120C Fan/Gas 1. Put the carrots, celery and onion in a roasting tray and place the chicken on top. Stuff the cavity of the chicken with the lemon and herbs, then drizzle with the oil, rubbing it into the skin. Season, to taste, with salt and pepper. Roast the chicken for 3 hours, basting the skin with the juices halfway through. Increase the oven temperature to its highest setting and continue to roast the chicken for 5-10 minutes to crisp up the skin. Remove it from the roasting tray and check it is cooked through (see tips), then set aside on a platter to rest for 10-15 minutes. Reserve the vegetables and cooking juices in the roasting tray. Meanwhile, for the gravy, strain the reserved vegetables and cooking juices through a fine sieve into a saucepan, squeezing the vegetables with the back of a wooden spoon to extract maximum flavour. Add the stock to the pan and bring to the boil.Put the roasting tray over a low heat and add the butter. As the butter melts, scrape up any burned bits from the bottom of the tray using a wooden spoon. Whisk in the flour until it forms a paste. Gradually pour the hot roasting juices and stock back into the roasting tray, whisking after each addition, until all the liquid is incorporated and the gravy has thickened. Season with a little salt. Heat until just bubbling, then continue to cook the gravy, stirring well, for 5 minutes. Season with a pinch of salt. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the gravy. Preheat the oven to 140C/120C Fan/Gas 1. Preheat the oven to 140C/120C Fan/Gas 1. Put the carrots, celery and onion in a roasting tray and place the chicken on top. Stuff the cavity of the chicken with the lemon and herbs, then drizzle with the oil, rubbing it into the skin. Season, to taste, with salt and pepper. Put the carrots, celery and onion in a roasting tray and place the chicken on top. Stuff the cavity of the chicken with the lemon and herbs, then drizzle with the oil, rubbing it into the skin. Season, to taste, with salt and pepper. Roast the chicken for 3 hours, basting the skin with the juices halfway through. Increase the oven temperature to its highest setting and continue to roast the chicken for 5-10 minutes to crisp up the skin. Remove it from the roasting tray and check it is cooked through (see tips), then set aside on a platter to rest for 10-15 minutes. Reserve the vegetables and cooking juices in the roasting tray. Roast the chicken for 3 hours, basting the skin with the juices halfway through. Increase the oven temperature to its highest setting and continue to roast the chicken for 5-10 minutes to crisp up the skin. Remove it from the roasting tray and check it is cooked through (see tips), then set aside on a platter to rest for 10-15 minutes. Reserve the vegetables and cooking juices in the roasting tray. Meanwhile, for the gravy, strain the reserved vegetables and cooking juices through a fine sieve into a saucepan, squeezing the vegetables with the back of a wooden spoon to extract maximum flavour. Add the stock to the pan and bring to the boil. Meanwhile, for the gravy, strain the reserved vegetables and cooking juices through a fine sieve into a saucepan, squeezing the vegetables with the back of a wooden spoon to extract maximum flavour. Add the stock to the pan and bring to the boil. Put the roasting tray over a low heat and add the butter. As the butter melts, scrape up any burned bits from the bottom of the tray using a wooden spoon. Whisk in the flour until it forms a paste. Put the roasting tray over a low heat and add the butter. As the butter melts, scrape up any burned bits from the bottom of the tray using a wooden spoon. Whisk in the flour until it forms a paste. Gradually pour the hot roasting juices and stock back into the roasting tray, whisking after each addition, until all the liquid is incorporated and the gravy has thickened. Season with a little salt. Heat until just bubbling, then continue to cook the gravy, stirring well, for 5 minutes. Season with a pinch of salt. Gradually pour the hot roasting juices and stock back into the roasting tray, whisking after each addition, until all the liquid is incorporated and the gravy has thickened. Season with a little salt. Heat until just bubbling, then continue to cook the gravy, stirring well, for 5 minutes. Season with a pinch of salt. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the gravy. To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the gravy. Recipe tips Tip 1: Buy the best-quality chicken you can afford - you’ll really taste the difference! Tip 2: To check the chicken is cooked through, insert a skewer into the thickest part of the thigh; if the juices run clear and no trace of pink remains, the chicken is ready. If there is any sign of pink, return it to the oven until cooked through. Tip 3: Resting the meat is very important to ensure it is served at its most tender and juicy. Do not cover it as it rests, because this will cause the skin to turn from crisp to soggy."
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} | bb212c97c4eccd85ea1346f7883409f5c927c2ac4a5f876470e3a535c39dad83 | Pot-roast chicken with vegetables recipe
An average of 5.0 out of 5 stars from 1 rating In this dish the garlic subtly flavours the chicken thanks to being blanched before added to the pot. Serve alongside delicious vegetables and a cauliflower purée for an extra special Sunday roast. 1 garlic bulb, cloves peeled2 tbsp olive oil1 carrot, roughly chopped1 stick celery, roughly chopped1 onion, roughly chopped1 sprig rosemary1 sprig thyme1.25kg/2lb 12oz whole chicken500ml/18fl oz chicken stock 1 garlic bulb, cloves peeled 2 tbsp olive oil 1 carrot, roughly chopped 1 stick celery, roughly chopped 1 onion, roughly chopped 1 sprig rosemary 1 sprig thyme 1.25kg/2lb 12oz whole chicken 500ml/18fl oz chicken stock 1 cauliflower, leaves removed and cut into florets500ml/18fl oz milk 1 cauliflower, leaves removed and cut into florets 500ml/18fl oz milk 1 bunch baby beetroots1 bunch baby heritage carrots, trimmed50g/1¾oz unsalted butter1 head of kale 1 bunch baby beetroots 1 bunch baby heritage carrots, trimmed 50g/1¾oz unsalted butter 1 head of kale Method Preheat the oven to 180C/Gas 4. Bring a small saucepan of water to the boil and add the garlic for 30 seconds. Blanch and refresh in ice cold water. Repeat once more, changing the water. Heat the oil in a large, lidded casserole dish. Add the vegetables, garlic and herbs and cook for 2-3 minutes. Put the chicken on top and pour in the stock. Put on the lid and roast for 1½ hours, or until cooked through. Remove the lid for the last half hour of cooking.Meanwhile, for the purée place the cauliflower and milk in a large saucepan and cook for 8-10 minutes. Drain, reserving the milk. Place the cauliflower in a blender and add one ladle full of milk at a time until the purée reaches a smooth consistency. Bring a large pan of water to the boil and cook the beetroots for 10-12 minutes, or until tender. Drain the beetroots and leave to cool, then peel. Bring a large pan of salted water to the boil, add the carrots and cook for 2-3 minutes, then drain. Heat a large frying pan and add the butter, when foaming add the beetroots, carrots and kale. Cook for 2-3 minutes. Leave the chicken to rest covered in foil. Strain the liquid left in the casserole into a saucepan and reduce over a medium heat until you have the consistency of gravy. Carve the chicken and place on plates with the vegetables. Pour over the gravy and serve. Preheat the oven to 180C/Gas 4. Preheat the oven to 180C/Gas 4. Bring a small saucepan of water to the boil and add the garlic for 30 seconds. Blanch and refresh in ice cold water. Repeat once more, changing the water. Bring a small saucepan of water to the boil and add the garlic for 30 seconds. Blanch and refresh in ice cold water. Repeat once more, changing the water. Heat the oil in a large, lidded casserole dish. Add the vegetables, garlic and herbs and cook for 2-3 minutes. Put the chicken on top and pour in the stock. Put on the lid and roast for 1½ hours, or until cooked through. Remove the lid for the last half hour of cooking. Heat the oil in a large, lidded casserole dish. Add the vegetables, garlic and herbs and cook for 2-3 minutes. Put the chicken on top and pour in the stock. Put on the lid and roast for 1½ hours, or until cooked through. Remove the lid for the last half hour of cooking. Meanwhile, for the purée place the cauliflower and milk in a large saucepan and cook for 8-10 minutes. Drain, reserving the milk. Place the cauliflower in a blender and add one ladle full of milk at a time until the purée reaches a smooth consistency. Meanwhile, for the purée place the cauliflower and milk in a large saucepan and cook for 8-10 minutes. Drain, reserving the milk. Place the cauliflower in a blender and add one ladle full of milk at a time until the purée reaches a smooth consistency. Bring a large pan of water to the boil and cook the beetroots for 10-12 minutes, or until tender. Drain the beetroots and leave to cool, then peel. Bring a large pan of water to the boil and cook the beetroots for 10-12 minutes, or until tender. Drain the beetroots and leave to cool, then peel. Bring a large pan of salted water to the boil, add the carrots and cook for 2-3 minutes, then drain. Bring a large pan of salted water to the boil, add the carrots and cook for 2-3 minutes, then drain. Heat a large frying pan and add the butter, when foaming add the beetroots, carrots and kale. Cook for 2-3 minutes. Heat a large frying pan and add the butter, when foaming add the beetroots, carrots and kale. Cook for 2-3 minutes. Leave the chicken to rest covered in foil. Strain the liquid left in the casserole into a saucepan and reduce over a medium heat until you have the consistency of gravy. Leave the chicken to rest covered in foil. Strain the liquid left in the casserole into a saucepan and reduce over a medium heat until you have the consistency of gravy. Carve the chicken and place on plates with the vegetables. Pour over the gravy and serve. Carve the chicken and place on plates with the vegetables. Pour over the gravy and serve. | {
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"title": "Pot-roast chicken with vegetables recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating In this dish the garlic subtly flavours the chicken thanks to being blanched before added to the pot. Serve alongside delicious vegetables and a cauliflower purée for an extra special Sunday roast. 1 garlic bulb, cloves peeled2 tbsp olive oil1 carrot, roughly chopped1 stick celery, roughly chopped1 onion, roughly chopped1 sprig rosemary1 sprig thyme1.25kg/2lb 12oz whole chicken500ml/18fl oz chicken stock 1 garlic bulb, cloves peeled 2 tbsp olive oil 1 carrot, roughly chopped 1 stick celery, roughly chopped 1 onion, roughly chopped 1 sprig rosemary 1 sprig thyme 1.25kg/2lb 12oz whole chicken 500ml/18fl oz chicken stock 1 cauliflower, leaves removed and cut into florets500ml/18fl oz milk 1 cauliflower, leaves removed and cut into florets 500ml/18fl oz milk 1 bunch baby beetroots1 bunch baby heritage carrots, trimmed50g/1¾oz unsalted butter1 head of kale 1 bunch baby beetroots 1 bunch baby heritage carrots, trimmed 50g/1¾oz unsalted butter 1 head of kale Method Preheat the oven to 180C/Gas 4. Bring a small saucepan of water to the boil and add the garlic for 30 seconds. Blanch and refresh in ice cold water. Repeat once more, changing the water. Heat the oil in a large, lidded casserole dish. Add the vegetables, garlic and herbs and cook for 2-3 minutes. Put the chicken on top and pour in the stock. Put on the lid and roast for 1½ hours, or until cooked through. Remove the lid for the last half hour of cooking.Meanwhile, for the purée place the cauliflower and milk in a large saucepan and cook for 8-10 minutes. Drain, reserving the milk. Place the cauliflower in a blender and add one ladle full of milk at a time until the purée reaches a smooth consistency. Bring a large pan of water to the boil and cook the beetroots for 10-12 minutes, or until tender. Drain the beetroots and leave to cool, then peel. Bring a large pan of salted water to the boil, add the carrots and cook for 2-3 minutes, then drain. Heat a large frying pan and add the butter, when foaming add the beetroots, carrots and kale. Cook for 2-3 minutes. Leave the chicken to rest covered in foil. Strain the liquid left in the casserole into a saucepan and reduce over a medium heat until you have the consistency of gravy. Carve the chicken and place on plates with the vegetables. Pour over the gravy and serve. Preheat the oven to 180C/Gas 4. Preheat the oven to 180C/Gas 4. Bring a small saucepan of water to the boil and add the garlic for 30 seconds. Blanch and refresh in ice cold water. Repeat once more, changing the water. Bring a small saucepan of water to the boil and add the garlic for 30 seconds. Blanch and refresh in ice cold water. Repeat once more, changing the water. Heat the oil in a large, lidded casserole dish. Add the vegetables, garlic and herbs and cook for 2-3 minutes. Put the chicken on top and pour in the stock. Put on the lid and roast for 1½ hours, or until cooked through. Remove the lid for the last half hour of cooking. Heat the oil in a large, lidded casserole dish. Add the vegetables, garlic and herbs and cook for 2-3 minutes. Put the chicken on top and pour in the stock. Put on the lid and roast for 1½ hours, or until cooked through. Remove the lid for the last half hour of cooking. Meanwhile, for the purée place the cauliflower and milk in a large saucepan and cook for 8-10 minutes. Drain, reserving the milk. Place the cauliflower in a blender and add one ladle full of milk at a time until the purée reaches a smooth consistency. Meanwhile, for the purée place the cauliflower and milk in a large saucepan and cook for 8-10 minutes. Drain, reserving the milk. Place the cauliflower in a blender and add one ladle full of milk at a time until the purée reaches a smooth consistency. Bring a large pan of water to the boil and cook the beetroots for 10-12 minutes, or until tender. Drain the beetroots and leave to cool, then peel. Bring a large pan of water to the boil and cook the beetroots for 10-12 minutes, or until tender. Drain the beetroots and leave to cool, then peel. Bring a large pan of salted water to the boil, add the carrots and cook for 2-3 minutes, then drain. Bring a large pan of salted water to the boil, add the carrots and cook for 2-3 minutes, then drain. Heat a large frying pan and add the butter, when foaming add the beetroots, carrots and kale. Cook for 2-3 minutes. Heat a large frying pan and add the butter, when foaming add the beetroots, carrots and kale. Cook for 2-3 minutes. Leave the chicken to rest covered in foil. Strain the liquid left in the casserole into a saucepan and reduce over a medium heat until you have the consistency of gravy. Leave the chicken to rest covered in foil. Strain the liquid left in the casserole into a saucepan and reduce over a medium heat until you have the consistency of gravy. Carve the chicken and place on plates with the vegetables. Pour over the gravy and serve. Carve the chicken and place on plates with the vegetables. Pour over the gravy and serve."
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Preheat the oven to 200C/180C Fan/Gas 6. Place the shallots in a heat-proof bowl, cover with just-boiled water and leave to stand for five minutes. This will make the skins easier to remove.Remove any string from the chicken and place the lemon and bay leaf inside the cavity. Generously season the chicken inside and out with plenty of flaked sea salt and freshly ground black pepper. Sprinkle with the chopped thyme over all sides. Melt the butter with the oil in a large flameproof casserole. Brown the chicken over a medium-high heat for a couple of minutes on each side. Drain the shallots and, once cool enough to handle, peel off the skin and trim, halving any larger ones. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken.Pour over the vermouth and chicken stock. Cover the casserole with a tight-fitting lid and bring the liquid to a simmer on the hob, then transfer to the oven for 1¼ hours, or until the chicken is thoroughly cooked and the garlic is completely softened.Transfer the chicken, garlic and shallots to a warmed platter and cover with a piece of foil and a couple of dry tea towels. Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that rises to the surface and discard.Return the casserole to the hob and stir in the tarragon and cream (or crème fraîche). Bring to a gentle simmer, stirring. Cook for three minutes. Season to taste and pour into a warmed jug. For the colcannon, peel the potatoes and cut into evenly-sized chunks. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Test with the tip of a knife.While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf. Thinly shred the leaves and wash in a colander under cold running water. Drain.Heat 25g/1oz of the butter in a large non-stick frying pan and fry the bacon and kale for four minutes, stirring regularly until the kale is tender. If it is still a little tough after four minutes, add a couple of tablespoons of cold water and continue cooking for a couple of minutes more. Add the spring onions and cook for one minute, stirring. Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining butter in small pan. Mash the cooked potatoes with the cream and milk until smooth and season to taste. Use a set of electric beaters if you want your mash to be really fluffy and light.Tip the softened kale into the same pan and stir together until lightly combined. Transfer to a warmed dish.Carve the chicken into chunky pieces and serve with the sauce and colcannon. Squeeze the garlic out of its skin and spread on the bread just like butter. Preheat the oven to 200C/180C Fan/Gas 6. Place the shallots in a heat-proof bowl, cover with just-boiled water and leave to stand for five minutes. This will make the skins easier to remove. Preheat the oven to 200C/180C Fan/Gas 6. Place the shallots in a heat-proof bowl, cover with just-boiled water and leave to stand for five minutes. This will make the skins easier to remove. Remove any string from the chicken and place the lemon and bay leaf inside the cavity. Generously season the chicken inside and out with plenty of flaked sea salt and freshly ground black pepper. Sprinkle with the chopped thyme over all sides. Remove any string from the chicken and place the lemon and bay leaf inside the cavity. Generously season the chicken inside and out with plenty of flaked sea salt and freshly ground black pepper. Sprinkle with the chopped thyme over all sides. Melt the butter with the oil in a large flameproof casserole. Brown the chicken over a medium-high heat for a couple of minutes on each side. Melt the butter with the oil in a large flameproof casserole. Brown the chicken over a medium-high heat for a couple of minutes on each side. Drain the shallots and, once cool enough to handle, peel off the skin and trim, halving any larger ones. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken. Drain the shallots and, once cool enough to handle, peel off the skin and trim, halving any larger ones. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken. Pour over the vermouth and chicken stock. Cover the casserole with a tight-fitting lid and bring the liquid to a simmer on the hob, then transfer to the oven for 1¼ hours, or until the chicken is thoroughly cooked and the garlic is completely softened. Pour over the vermouth and chicken stock. Cover the casserole with a tight-fitting lid and bring the liquid to a simmer on the hob, then transfer to the oven for 1¼ hours, or until the chicken is thoroughly cooked and the garlic is completely softened. Transfer the chicken, garlic and shallots to a warmed platter and cover with a piece of foil and a couple of dry tea towels. Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that rises to the surface and discard. Transfer the chicken, garlic and shallots to a warmed platter and cover with a piece of foil and a couple of dry tea towels. Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that rises to the surface and discard. Return the casserole to the hob and stir in the tarragon and cream (or crème fraîche). Bring to a gentle simmer, stirring. Cook for three minutes. Season to taste and pour into a warmed jug. Return the casserole to the hob and stir in the tarragon and cream (or crème fraîche). Bring to a gentle simmer, stirring. Cook for three minutes. Season to taste and pour into a warmed jug. For the colcannon, peel the potatoes and cut into evenly-sized chunks. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Test with the tip of a knife. For the colcannon, peel the potatoes and cut into evenly-sized chunks. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Test with the tip of a knife. While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf. Thinly shred the leaves and wash in a colander under cold running water. Drain. While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf. Thinly shred the leaves and wash in a colander under cold running water. Drain. Heat 25g/1oz of the butter in a large non-stick frying pan and fry the bacon and kale for four minutes, stirring regularly until the kale is tender. If it is still a little tough after four minutes, add a couple of tablespoons of cold water and continue cooking for a couple of minutes more. Add the spring onions and cook for one minute, stirring. Heat 25g/1oz of the butter in a large non-stick frying pan and fry the bacon and kale for four minutes, stirring regularly until the kale is tender. If it is still a little tough after four minutes, add a couple of tablespoons of cold water and continue cooking for a couple of minutes more. Add the spring onions and cook for one minute, stirring. Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining butter in small pan. Mash the cooked potatoes with the cream and milk until smooth and season to taste. Use a set of electric beaters if you want your mash to be really fluffy and light. Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining butter in small pan. Mash the cooked potatoes with the cream and milk until smooth and season to taste. Use a set of electric beaters if you want your mash to be really fluffy and light. Tip the softened kale into the same pan and stir together until lightly combined. Transfer to a warmed dish. Tip the softened kale into the same pan and stir together until lightly combined. Transfer to a warmed dish. Carve the chicken into chunky pieces and serve with the sauce and colcannon. Squeeze the garlic out of its skin and spread on the bread just like butter. Carve the chicken into chunky pieces and serve with the sauce and colcannon. Squeeze the garlic out of its skin and spread on the bread just like butter. | {
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"title": "Roast chicken with forty cloves of garlic recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Place the shallots in a heat-proof bowl, cover with just-boiled water and leave to stand for five minutes. This will make the skins easier to remove.Remove any string from the chicken and place the lemon and bay leaf inside the cavity. Generously season the chicken inside and out with plenty of flaked sea salt and freshly ground black pepper. Sprinkle with the chopped thyme over all sides. Melt the butter with the oil in a large flameproof casserole. Brown the chicken over a medium-high heat for a couple of minutes on each side. Drain the shallots and, once cool enough to handle, peel off the skin and trim, halving any larger ones. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken.Pour over the vermouth and chicken stock. Cover the casserole with a tight-fitting lid and bring the liquid to a simmer on the hob, then transfer to the oven for 1¼ hours, or until the chicken is thoroughly cooked and the garlic is completely softened.Transfer the chicken, garlic and shallots to a warmed platter and cover with a piece of foil and a couple of dry tea towels. Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that rises to the surface and discard.Return the casserole to the hob and stir in the tarragon and cream (or crème fraîche). Bring to a gentle simmer, stirring. Cook for three minutes. Season to taste and pour into a warmed jug. For the colcannon, peel the potatoes and cut into evenly-sized chunks. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Test with the tip of a knife.While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf. Thinly shred the leaves and wash in a colander under cold running water. Drain.Heat 25g/1oz of the butter in a large non-stick frying pan and fry the bacon and kale for four minutes, stirring regularly until the kale is tender. If it is still a little tough after four minutes, add a couple of tablespoons of cold water and continue cooking for a couple of minutes more. Add the spring onions and cook for one minute, stirring. Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining butter in small pan. Mash the cooked potatoes with the cream and milk until smooth and season to taste. Use a set of electric beaters if you want your mash to be really fluffy and light.Tip the softened kale into the same pan and stir together until lightly combined. Transfer to a warmed dish.Carve the chicken into chunky pieces and serve with the sauce and colcannon. Squeeze the garlic out of its skin and spread on the bread just like butter. Preheat the oven to 200C/180C Fan/Gas 6. Place the shallots in a heat-proof bowl, cover with just-boiled water and leave to stand for five minutes. This will make the skins easier to remove. Preheat the oven to 200C/180C Fan/Gas 6. Place the shallots in a heat-proof bowl, cover with just-boiled water and leave to stand for five minutes. This will make the skins easier to remove. Remove any string from the chicken and place the lemon and bay leaf inside the cavity. Generously season the chicken inside and out with plenty of flaked sea salt and freshly ground black pepper. Sprinkle with the chopped thyme over all sides. Remove any string from the chicken and place the lemon and bay leaf inside the cavity. Generously season the chicken inside and out with plenty of flaked sea salt and freshly ground black pepper. Sprinkle with the chopped thyme over all sides. Melt the butter with the oil in a large flameproof casserole. Brown the chicken over a medium-high heat for a couple of minutes on each side. Melt the butter with the oil in a large flameproof casserole. Brown the chicken over a medium-high heat for a couple of minutes on each side. Drain the shallots and, once cool enough to handle, peel off the skin and trim, halving any larger ones. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken. Drain the shallots and, once cool enough to handle, peel off the skin and trim, halving any larger ones. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken. Pour over the vermouth and chicken stock. Cover the casserole with a tight-fitting lid and bring the liquid to a simmer on the hob, then transfer to the oven for 1¼ hours, or until the chicken is thoroughly cooked and the garlic is completely softened. Pour over the vermouth and chicken stock. Cover the casserole with a tight-fitting lid and bring the liquid to a simmer on the hob, then transfer to the oven for 1¼ hours, or until the chicken is thoroughly cooked and the garlic is completely softened. Transfer the chicken, garlic and shallots to a warmed platter and cover with a piece of foil and a couple of dry tea towels. Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that rises to the surface and discard. Transfer the chicken, garlic and shallots to a warmed platter and cover with a piece of foil and a couple of dry tea towels. Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that rises to the surface and discard. Return the casserole to the hob and stir in the tarragon and cream (or crème fraîche). Bring to a gentle simmer, stirring. Cook for three minutes. Season to taste and pour into a warmed jug. Return the casserole to the hob and stir in the tarragon and cream (or crème fraîche). Bring to a gentle simmer, stirring. Cook for three minutes. Season to taste and pour into a warmed jug. For the colcannon, peel the potatoes and cut into evenly-sized chunks. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Test with the tip of a knife. For the colcannon, peel the potatoes and cut into evenly-sized chunks. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Test with the tip of a knife. While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf. Thinly shred the leaves and wash in a colander under cold running water. Drain. While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf. Thinly shred the leaves and wash in a colander under cold running water. Drain. Heat 25g/1oz of the butter in a large non-stick frying pan and fry the bacon and kale for four minutes, stirring regularly until the kale is tender. If it is still a little tough after four minutes, add a couple of tablespoons of cold water and continue cooking for a couple of minutes more. Add the spring onions and cook for one minute, stirring. Heat 25g/1oz of the butter in a large non-stick frying pan and fry the bacon and kale for four minutes, stirring regularly until the kale is tender. If it is still a little tough after four minutes, add a couple of tablespoons of cold water and continue cooking for a couple of minutes more. Add the spring onions and cook for one minute, stirring. Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining butter in small pan. Mash the cooked potatoes with the cream and milk until smooth and season to taste. Use a set of electric beaters if you want your mash to be really fluffy and light. Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining butter in small pan. Mash the cooked potatoes with the cream and milk until smooth and season to taste. Use a set of electric beaters if you want your mash to be really fluffy and light. Tip the softened kale into the same pan and stir together until lightly combined. Transfer to a warmed dish. Tip the softened kale into the same pan and stir together until lightly combined. Transfer to a warmed dish. Carve the chicken into chunky pieces and serve with the sauce and colcannon. Squeeze the garlic out of its skin and spread on the bread just like butter. Carve the chicken into chunky pieces and serve with the sauce and colcannon. Squeeze the garlic out of its skin and spread on the bread just like butter."
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} | df0ab98c000e84ae850d96f8f53ad5d26c42879eb09ff040bb44c30bae7c5017 | Roast chicken masala and potatoes recipe
Preheat the oven to 200C/400F/Gas 6.Place all the marinade ingredients into a blender and process to a paste.Using a sharp knife, make two deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well. Place the chicken, breast side up, on a roasting tray lined with enough foil to cover the bird completely. Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes. Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top. Bake in the middle of the hot oven for one hour. Unwrap, without letting the juices run out, and cook, uncovered, for 15 minutes, basting two or three times with the juices. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed.Preheat the oven to 180C/350F/Gas 4.Meanwhile, for the roasted masala potatoes, pour the oil into a large bowl. Add the potatoes and sprinkle in the salt and pepper. Ensure the potatoes are well coated, then transfer to a baking tray in a single layer. Place in the middle of the oven and roast for 20 mins.Spoon the coriander, cumin, turmeric and chilli powder on to a plate and mix well. Remove the potatoes from the oven. Using tongs, roll the potatoes in the spice mix, making sure all sides are covered. Return them to the oven for a further 20 minutes, or until lightly browned and tender all the way through when pierced with a knife.Set the chicken in a warm place to rest for 10-15 minutes, then carve and serve with the roasted masala potatoes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place all the marinade ingredients into a blender and process to a paste. Place all the marinade ingredients into a blender and process to a paste. Using a sharp knife, make two deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well. Using a sharp knife, make two deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well. Place the chicken, breast side up, on a roasting tray lined with enough foil to cover the bird completely. Place the chicken, breast side up, on a roasting tray lined with enough foil to cover the bird completely. Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes. Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes. Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top. Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top. Bake in the middle of the hot oven for one hour. Bake in the middle of the hot oven for one hour. Unwrap, without letting the juices run out, and cook, uncovered, for 15 minutes, basting two or three times with the juices. Unwrap, without letting the juices run out, and cook, uncovered, for 15 minutes, basting two or three times with the juices. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Meanwhile, for the roasted masala potatoes, pour the oil into a large bowl. Add the potatoes and sprinkle in the salt and pepper. Ensure the potatoes are well coated, then transfer to a baking tray in a single layer. Place in the middle of the oven and roast for 20 mins. Meanwhile, for the roasted masala potatoes, pour the oil into a large bowl. Add the potatoes and sprinkle in the salt and pepper. Ensure the potatoes are well coated, then transfer to a baking tray in a single layer. Place in the middle of the oven and roast for 20 mins. Spoon the coriander, cumin, turmeric and chilli powder on to a plate and mix well. Remove the potatoes from the oven. Using tongs, roll the potatoes in the spice mix, making sure all sides are covered. Spoon the coriander, cumin, turmeric and chilli powder on to a plate and mix well. Remove the potatoes from the oven. Using tongs, roll the potatoes in the spice mix, making sure all sides are covered. Return them to the oven for a further 20 minutes, or until lightly browned and tender all the way through when pierced with a knife. Return them to the oven for a further 20 minutes, or until lightly browned and tender all the way through when pierced with a knife. Set the chicken in a warm place to rest for 10-15 minutes, then carve and serve with the roasted masala potatoes. Set the chicken in a warm place to rest for 10-15 minutes, then carve and serve with the roasted masala potatoes. | {
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"content": "Preheat the oven to 200C/400F/Gas 6.Place all the marinade ingredients into a blender and process to a paste.Using a sharp knife, make two deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well. Place the chicken, breast side up, on a roasting tray lined with enough foil to cover the bird completely. Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes. Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top. Bake in the middle of the hot oven for one hour. Unwrap, without letting the juices run out, and cook, uncovered, for 15 minutes, basting two or three times with the juices. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed.Preheat the oven to 180C/350F/Gas 4.Meanwhile, for the roasted masala potatoes, pour the oil into a large bowl. Add the potatoes and sprinkle in the salt and pepper. Ensure the potatoes are well coated, then transfer to a baking tray in a single layer. Place in the middle of the oven and roast for 20 mins.Spoon the coriander, cumin, turmeric and chilli powder on to a plate and mix well. Remove the potatoes from the oven. Using tongs, roll the potatoes in the spice mix, making sure all sides are covered. Return them to the oven for a further 20 minutes, or until lightly browned and tender all the way through when pierced with a knife.Set the chicken in a warm place to rest for 10-15 minutes, then carve and serve with the roasted masala potatoes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place all the marinade ingredients into a blender and process to a paste. Place all the marinade ingredients into a blender and process to a paste. Using a sharp knife, make two deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well. Using a sharp knife, make two deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make two equally deep slashes in the thighs and two in the drumsticks as well. Place the chicken, breast side up, on a roasting tray lined with enough foil to cover the bird completely. Place the chicken, breast side up, on a roasting tray lined with enough foil to cover the bird completely. Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes. Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes. Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top. Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top. Bake in the middle of the hot oven for one hour. Bake in the middle of the hot oven for one hour. Unwrap, without letting the juices run out, and cook, uncovered, for 15 minutes, basting two or three times with the juices. Unwrap, without letting the juices run out, and cook, uncovered, for 15 minutes, basting two or three times with the juices. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed. Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Meanwhile, for the roasted masala potatoes, pour the oil into a large bowl. Add the potatoes and sprinkle in the salt and pepper. Ensure the potatoes are well coated, then transfer to a baking tray in a single layer. Place in the middle of the oven and roast for 20 mins. Meanwhile, for the roasted masala potatoes, pour the oil into a large bowl. Add the potatoes and sprinkle in the salt and pepper. Ensure the potatoes are well coated, then transfer to a baking tray in a single layer. Place in the middle of the oven and roast for 20 mins. Spoon the coriander, cumin, turmeric and chilli powder on to a plate and mix well. Remove the potatoes from the oven. Using tongs, roll the potatoes in the spice mix, making sure all sides are covered. Spoon the coriander, cumin, turmeric and chilli powder on to a plate and mix well. Remove the potatoes from the oven. Using tongs, roll the potatoes in the spice mix, making sure all sides are covered. Return them to the oven for a further 20 minutes, or until lightly browned and tender all the way through when pierced with a knife. Return them to the oven for a further 20 minutes, or until lightly browned and tender all the way through when pierced with a knife. Set the chicken in a warm place to rest for 10-15 minutes, then carve and serve with the roasted masala potatoes. Set the chicken in a warm place to rest for 10-15 minutes, then carve and serve with the roasted masala potatoes."
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} | 33929a2fd6cde1bdd86e59285f587bfb2de4609bbc623394b5f552fa0ae41fde | Spiced soy roast chicken recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_soy_roast_chicken_28095_16x9.jpg Roast chicken with a delicate hint of Chinese herbs and spices, soy and whiskey. 75g/2½oz salt 60g/2¼oz sugar 75g/2½oz salt 60g/2¼oz sugar 1 x 1.5kg/3lb 5oz free range chicken½ tsp salt1 tsp Chinese five-spice powder5 garlic cloves, unpeeled, lightly smashed10 slices fresh root ginger, skin on2 spring onions, roughly chopped4 tbsp vegetable oil 1 x 1.5kg/3lb 5oz free range chicken ½ tsp salt 1 tsp Chinese five-spice powder 5 garlic cloves, unpeeled, lightly smashed 10 slices fresh root ginger, skin on 2 spring onions, roughly chopped 4 tbsp vegetable oil 4 tbsp soy sauce2 tbsp Irish Whiskey2 tbsp chilli sauce2 tbsp honeypinch chilli flakes 4 tbsp soy sauce 2 tbsp Irish Whiskey 2 tbsp chilli sauce 2 tbsp honey pinch chilli flakes 100g/4oz carrots, sliced100g/4oz green beans, topped and tailed100g/4oz asparagus tips100g/4oz cauliflower, small florets100g/4oz broccoli, small florets4 tbsp butter2 tbsp fresh root ginger, finely chopped or grated2 tbsp light soy sauce 100g/4oz carrots, sliced 100g/4oz green beans, topped and tailed 100g/4oz asparagus tips 100g/4oz cauliflower, small florets 100g/4oz broccoli, small florets 4 tbsp butter 2 tbsp fresh root ginger, finely chopped or grated 2 tbsp light soy sauce Method Dissolve the salt and sugar in 1 litre/1¾ pints water, to make the brine. Add the chicken to the brine and leave for 1 – 2 hours. Drain and pat dry.Preheat the oven to 220C/425F/Gas 7.Mix the salt and five spice powder and rub it over the chicken, inside and out. Place the garlic, ginger slices and spring onion in the cavity and tie with string. Heat the vegetable oil in a roasting pan and lightly brown the chicken on each side on top of the stove. Transfer the chicken to the oven and roast for 15 minutes at 220C/ 425F/Gas 7.Meanwhile, mix together all the ingredients for the basting sauce. After the chicken has been roasting at a high heat for 15 minutes, turn the oven down to 170C/350F/Gas 4 and roast for another 50 minutes. During the last 30 minutes, baste the chicken with the sauce frequently. At the end of the cooking time, remove the chicken from the oven and allow to rest. For the medley of vegetables, heat a pan of salted water, up to the boil. Add the carrots then after a minute, add the green beans. After another minute add the asparagus. Repeat at minute intervals until all the vegetables have been added. When all the vegetables are cooked thoroughly, drain. Melt the butter with the ginger and soy, either in the microwave or a small saucepan. Drizzle over the vegetables, toss lightly.Once rested, joint the chicken by removing the legs and breasts. Cut each in half and arrange on a serving platter and serve with the pan juices and the vegetables. Dissolve the salt and sugar in 1 litre/1¾ pints water, to make the brine. Add the chicken to the brine and leave for 1 – 2 hours. Drain and pat dry. Dissolve the salt and sugar in 1 litre/1¾ pints water, to make the brine. Add the chicken to the brine and leave for 1 – 2 hours. Drain and pat dry. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Mix the salt and five spice powder and rub it over the chicken, inside and out. Place the garlic, ginger slices and spring onion in the cavity and tie with string. Mix the salt and five spice powder and rub it over the chicken, inside and out. Place the garlic, ginger slices and spring onion in the cavity and tie with string. Heat the vegetable oil in a roasting pan and lightly brown the chicken on each side on top of the stove. Heat the vegetable oil in a roasting pan and lightly brown the chicken on each side on top of the stove. Transfer the chicken to the oven and roast for 15 minutes at 220C/ 425F/Gas 7. Transfer the chicken to the oven and roast for 15 minutes at 220C/ 425F/Gas 7. Meanwhile, mix together all the ingredients for the basting sauce. After the chicken has been roasting at a high heat for 15 minutes, turn the oven down to 170C/350F/Gas 4 and roast for another 50 minutes. During the last 30 minutes, baste the chicken with the sauce frequently. Meanwhile, mix together all the ingredients for the basting sauce. After the chicken has been roasting at a high heat for 15 minutes, turn the oven down to 170C/350F/Gas 4 and roast for another 50 minutes. During the last 30 minutes, baste the chicken with the sauce frequently. At the end of the cooking time, remove the chicken from the oven and allow to rest. At the end of the cooking time, remove the chicken from the oven and allow to rest. For the medley of vegetables, heat a pan of salted water, up to the boil. Add the carrots then after a minute, add the green beans. After another minute add the asparagus. Repeat at minute intervals until all the vegetables have been added. When all the vegetables are cooked thoroughly, drain. For the medley of vegetables, heat a pan of salted water, up to the boil. Add the carrots then after a minute, add the green beans. After another minute add the asparagus. Repeat at minute intervals until all the vegetables have been added. When all the vegetables are cooked thoroughly, drain. Melt the butter with the ginger and soy, either in the microwave or a small saucepan. Drizzle over the vegetables, toss lightly. Melt the butter with the ginger and soy, either in the microwave or a small saucepan. Drizzle over the vegetables, toss lightly. Once rested, joint the chicken by removing the legs and breasts. Cut each in half and arrange on a serving platter and serve with the pan juices and the vegetables. Once rested, joint the chicken by removing the legs and breasts. Cut each in half and arrange on a serving platter and serve with the pan juices and the vegetables. | {
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"title": "Spiced soy roast chicken recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_soy_roast_chicken_28095_16x9.jpg Roast chicken with a delicate hint of Chinese herbs and spices, soy and whiskey. 75g/2½oz salt 60g/2¼oz sugar 75g/2½oz salt 60g/2¼oz sugar 1 x 1.5kg/3lb 5oz free range chicken½ tsp salt1 tsp Chinese five-spice powder5 garlic cloves, unpeeled, lightly smashed10 slices fresh root ginger, skin on2 spring onions, roughly chopped4 tbsp vegetable oil 1 x 1.5kg/3lb 5oz free range chicken ½ tsp salt 1 tsp Chinese five-spice powder 5 garlic cloves, unpeeled, lightly smashed 10 slices fresh root ginger, skin on 2 spring onions, roughly chopped 4 tbsp vegetable oil 4 tbsp soy sauce2 tbsp Irish Whiskey2 tbsp chilli sauce2 tbsp honeypinch chilli flakes 4 tbsp soy sauce 2 tbsp Irish Whiskey 2 tbsp chilli sauce 2 tbsp honey pinch chilli flakes 100g/4oz carrots, sliced100g/4oz green beans, topped and tailed100g/4oz asparagus tips100g/4oz cauliflower, small florets100g/4oz broccoli, small florets4 tbsp butter2 tbsp fresh root ginger, finely chopped or grated2 tbsp light soy sauce 100g/4oz carrots, sliced 100g/4oz green beans, topped and tailed 100g/4oz asparagus tips 100g/4oz cauliflower, small florets 100g/4oz broccoli, small florets 4 tbsp butter 2 tbsp fresh root ginger, finely chopped or grated 2 tbsp light soy sauce Method Dissolve the salt and sugar in 1 litre/1¾ pints water, to make the brine. Add the chicken to the brine and leave for 1 – 2 hours. Drain and pat dry.Preheat the oven to 220C/425F/Gas 7.Mix the salt and five spice powder and rub it over the chicken, inside and out. Place the garlic, ginger slices and spring onion in the cavity and tie with string. Heat the vegetable oil in a roasting pan and lightly brown the chicken on each side on top of the stove. Transfer the chicken to the oven and roast for 15 minutes at 220C/ 425F/Gas 7.Meanwhile, mix together all the ingredients for the basting sauce. After the chicken has been roasting at a high heat for 15 minutes, turn the oven down to 170C/350F/Gas 4 and roast for another 50 minutes. During the last 30 minutes, baste the chicken with the sauce frequently. At the end of the cooking time, remove the chicken from the oven and allow to rest. For the medley of vegetables, heat a pan of salted water, up to the boil. Add the carrots then after a minute, add the green beans. After another minute add the asparagus. Repeat at minute intervals until all the vegetables have been added. When all the vegetables are cooked thoroughly, drain. Melt the butter with the ginger and soy, either in the microwave or a small saucepan. Drizzle over the vegetables, toss lightly.Once rested, joint the chicken by removing the legs and breasts. Cut each in half and arrange on a serving platter and serve with the pan juices and the vegetables. Dissolve the salt and sugar in 1 litre/1¾ pints water, to make the brine. Add the chicken to the brine and leave for 1 – 2 hours. Drain and pat dry. Dissolve the salt and sugar in 1 litre/1¾ pints water, to make the brine. Add the chicken to the brine and leave for 1 – 2 hours. Drain and pat dry. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Mix the salt and five spice powder and rub it over the chicken, inside and out. Place the garlic, ginger slices and spring onion in the cavity and tie with string. Mix the salt and five spice powder and rub it over the chicken, inside and out. Place the garlic, ginger slices and spring onion in the cavity and tie with string. Heat the vegetable oil in a roasting pan and lightly brown the chicken on each side on top of the stove. Heat the vegetable oil in a roasting pan and lightly brown the chicken on each side on top of the stove. Transfer the chicken to the oven and roast for 15 minutes at 220C/ 425F/Gas 7. Transfer the chicken to the oven and roast for 15 minutes at 220C/ 425F/Gas 7. Meanwhile, mix together all the ingredients for the basting sauce. After the chicken has been roasting at a high heat for 15 minutes, turn the oven down to 170C/350F/Gas 4 and roast for another 50 minutes. During the last 30 minutes, baste the chicken with the sauce frequently. Meanwhile, mix together all the ingredients for the basting sauce. After the chicken has been roasting at a high heat for 15 minutes, turn the oven down to 170C/350F/Gas 4 and roast for another 50 minutes. During the last 30 minutes, baste the chicken with the sauce frequently. At the end of the cooking time, remove the chicken from the oven and allow to rest. At the end of the cooking time, remove the chicken from the oven and allow to rest. For the medley of vegetables, heat a pan of salted water, up to the boil. Add the carrots then after a minute, add the green beans. After another minute add the asparagus. Repeat at minute intervals until all the vegetables have been added. When all the vegetables are cooked thoroughly, drain. For the medley of vegetables, heat a pan of salted water, up to the boil. Add the carrots then after a minute, add the green beans. After another minute add the asparagus. Repeat at minute intervals until all the vegetables have been added. When all the vegetables are cooked thoroughly, drain. Melt the butter with the ginger and soy, either in the microwave or a small saucepan. Drizzle over the vegetables, toss lightly. Melt the butter with the ginger and soy, either in the microwave or a small saucepan. Drizzle over the vegetables, toss lightly. Once rested, joint the chicken by removing the legs and breasts. Cut each in half and arrange on a serving platter and serve with the pan juices and the vegetables. Once rested, joint the chicken by removing the legs and breasts. Cut each in half and arrange on a serving platter and serve with the pan juices and the vegetables."
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} | f686ab3f8cebc3046294e444ac7a152e09d65bc60b77fd95ee7ebfe217790d86 | Thai roast chicken recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_roast_chicken_92130_16x9.jpg Lemongrass, ginger and chillies add a wonderfully intense flavour and fragrance to roast chicken in this stunningly simple recipe. 2 sticks lemongrass 50g/1¾oz ginger, peeled3 spring onions2 medium red chillies2 medium yellow chillies1 medium green chilli1 tbsp ground turmeric200ml/7oz groundnut oil1 whole chicken 2 sticks lemongrass 50g/1¾oz ginger, peeled 3 spring onions 2 medium red chillies 2 medium yellow chillies 1 medium green chilli 1 tbsp ground turmeric 200ml/7oz groundnut oil 1 whole chicken Method Set the oven to 180C/350F/Gas 4.Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.Brush the chicken generously with the spice mix.Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.Leave to rest for 15 minutes covered in foil before serving. Set the oven to 180C/350F/Gas 4. Set the oven to 180C/350F/Gas 4. Combine all of the ingredients apart from the chicken in a food processor and blend until smooth. Combine all of the ingredients apart from the chicken in a food processor and blend until smooth. Brush the chicken generously with the spice mix. Brush the chicken generously with the spice mix. Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up. Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up. Leave to rest for 15 minutes covered in foil before serving. Leave to rest for 15 minutes covered in foil before serving. | {
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"title": "Thai roast chicken 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/thai_roast_chicken_92130_16x9.jpg Lemongrass, ginger and chillies add a wonderfully intense flavour and fragrance to roast chicken in this stunningly simple recipe. 2 sticks lemongrass 50g/1¾oz ginger, peeled3 spring onions2 medium red chillies2 medium yellow chillies1 medium green chilli1 tbsp ground turmeric200ml/7oz groundnut oil1 whole chicken 2 sticks lemongrass 50g/1¾oz ginger, peeled 3 spring onions 2 medium red chillies 2 medium yellow chillies 1 medium green chilli 1 tbsp ground turmeric 200ml/7oz groundnut oil 1 whole chicken Method Set the oven to 180C/350F/Gas 4.Combine all of the ingredients apart from the chicken in a food processor and blend until smooth.Brush the chicken generously with the spice mix.Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up.Leave to rest for 15 minutes covered in foil before serving. Set the oven to 180C/350F/Gas 4. Set the oven to 180C/350F/Gas 4. Combine all of the ingredients apart from the chicken in a food processor and blend until smooth. Combine all of the ingredients apart from the chicken in a food processor and blend until smooth. Brush the chicken generously with the spice mix. Brush the chicken generously with the spice mix. Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up. Cover the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer – the cooking time will depend on the size of the chicken. Remove the foil half way through to allow the skin to crisp up. Leave to rest for 15 minutes covered in foil before serving. Leave to rest for 15 minutes covered in foil before serving."
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"$oid": "68bacf2beb3bdbfd0cc00450"
} | 8d02119c0f55cbad45ca185045d5f3120d0b8a4a09133e2016560c3577bb25b6 | Chicken, avocado and bacon salad recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_avocado_and_08446_16x9.jpg Mary Berry's yoghurt and tarragon dressing takes this chicken, bacon and avocado salad to another level. 300ml/10fl oz natural yoghurt½ lemon, juice only1 tbsp chopped tarragon leaves 2 small spring onions, finely sliced1 tbsp Dijon mustard 1 tsp caster sugar 2 tsp white wine vinegarsalt and freshly ground black pepper 300ml/10fl oz natural yoghurt ½ lemon, juice only 1 tbsp chopped tarragon leaves 2 small spring onions, finely sliced 1 tbsp Dijon mustard 1 tsp caster sugar 2 tsp white wine vinegar salt and freshly ground black pepper 1 cooked chicken, skin removed and meat sliced into pieces6 rashers smoked streaky bacon2 Little Gem, leaves separated50g/1¾oz rocket 2 small avocados, sliced25g/1oz pumpkin seeds, toastedsalt and freshly ground black pepper 1 cooked chicken, skin removed and meat sliced into pieces 6 rashers smoked streaky bacon 2 Little Gem, leaves separated 50g/1¾oz rocket 2 small avocados, sliced 25g/1oz pumpkin seeds, toasted salt and freshly ground black pepper Method To make the yoghurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight.Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces. Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath.Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve. To make the yoghurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight. To make the yoghurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight. Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces. Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces. Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath. Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath. Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve. Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve. Recipe tips The chicken can be marinated up to 24 hours ahead - assemble up to 2 hours ahead. | {
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"title": "Chicken, avocado and bacon salad 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/chicken_avocado_and_08446_16x9.jpg Mary Berry's yoghurt and tarragon dressing takes this chicken, bacon and avocado salad to another level. 300ml/10fl oz natural yoghurt½ lemon, juice only1 tbsp chopped tarragon leaves 2 small spring onions, finely sliced1 tbsp Dijon mustard 1 tsp caster sugar 2 tsp white wine vinegarsalt and freshly ground black pepper 300ml/10fl oz natural yoghurt ½ lemon, juice only 1 tbsp chopped tarragon leaves 2 small spring onions, finely sliced 1 tbsp Dijon mustard 1 tsp caster sugar 2 tsp white wine vinegar salt and freshly ground black pepper 1 cooked chicken, skin removed and meat sliced into pieces6 rashers smoked streaky bacon2 Little Gem, leaves separated50g/1¾oz rocket 2 small avocados, sliced25g/1oz pumpkin seeds, toastedsalt and freshly ground black pepper 1 cooked chicken, skin removed and meat sliced into pieces 6 rashers smoked streaky bacon 2 Little Gem, leaves separated 50g/1¾oz rocket 2 small avocados, sliced 25g/1oz pumpkin seeds, toasted salt and freshly ground black pepper Method To make the yoghurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight.Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces. Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath.Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve. To make the yoghurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight. To make the yoghurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight. Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces. Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces. Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath. Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath. Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve. Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve. Recipe tips The chicken can be marinated up to 24 hours ahead - assemble up to 2 hours ahead."
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} | bed0392da93eec8731ca674bdd927c156058268b297af1e69cfcf0c4f5c20797 | Roast chicken and stuffing recipe
For the chicken and stuffing, preheat the oven to 180C/350F/Gas 4.Cook the onions in a pan of boiling water for four minutes, then add the sage leaves and continue to boil for a further minute. Drain well and place into the bowl of a food processor. Add the breadcrumbs, butter, egg yolk, nutmeg, salt and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste). Stuff the chickens with equal quantities of the stuffing mixture. Rub the extra butter over the outside of the chickens, then season, to taste, with salt and freshly ground black pepper. Place the chickens into a roasting tin, breast-sides up, and add just enough water to cover the bottom of the roasting tin. Cover the roasting tin with aluminium foil. Cook the chickens in the oven for 1½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for the gooseberry sauce. Return the chicken to the oven uncovered for the final 20 minutes, until the chicken is cooked through and the skin is golden-brown and crisp. (To check if the chicken is cooked, the juices should run clear when the chicken is pierced between the leg and the body).For the gooseberry sauce, place the sugar and water into a non-reactive pan and heat until the sugar has dissolved. Stir in the lemon zest and bring to the boil, cooking for 2-3 minutes until reduced slightly. Add the gooseberries to the pan, reduce the heat and and gently poach for 4-5 minutes, or until the gooseberries are tender. Remove from the heat and allow the gooseberries to cool in the syrup.When cool, strain the gooseberries through a sieve and reserve the syrup. Push the gooseberries through a sieve into a separate bowl. Discard the skins and solids left behind in the sieve. In a clean pan, bring the white wine to the boil with a little salt and freshly ground black pepper. Cook for 4-5 minutes, or until the liquid has reduced by half in volume. Add the chicken juices (or stock) and continue boiling until the liquid has again reduced by half in volume. Remove the pan from the heat and whisk in the butter until the sauce is smooth and glossy. Stir in the gooseberry purée and season, to taste, with a little of the reserved syrup, the salt and freshly ground black pepper. For the chicken and stuffing, preheat the oven to 180C/350F/Gas 4. For the chicken and stuffing, preheat the oven to 180C/350F/Gas 4. Cook the onions in a pan of boiling water for four minutes, then add the sage leaves and continue to boil for a further minute. Drain well and place into the bowl of a food processor. Add the breadcrumbs, butter, egg yolk, nutmeg, salt and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste). Cook the onions in a pan of boiling water for four minutes, then add the sage leaves and continue to boil for a further minute. Drain well and place into the bowl of a food processor. Add the breadcrumbs, butter, egg yolk, nutmeg, salt and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste). Stuff the chickens with equal quantities of the stuffing mixture. Rub the extra butter over the outside of the chickens, then season, to taste, with salt and freshly ground black pepper. Stuff the chickens with equal quantities of the stuffing mixture. Rub the extra butter over the outside of the chickens, then season, to taste, with salt and freshly ground black pepper. Place the chickens into a roasting tin, breast-sides up, and add just enough water to cover the bottom of the roasting tin. Cover the roasting tin with aluminium foil. Place the chickens into a roasting tin, breast-sides up, and add just enough water to cover the bottom of the roasting tin. Cover the roasting tin with aluminium foil. Cook the chickens in the oven for 1½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for the gooseberry sauce. Return the chicken to the oven uncovered for the final 20 minutes, until the chicken is cooked through and the skin is golden-brown and crisp. (To check if the chicken is cooked, the juices should run clear when the chicken is pierced between the leg and the body). Cook the chickens in the oven for 1½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for the gooseberry sauce. Return the chicken to the oven uncovered for the final 20 minutes, until the chicken is cooked through and the skin is golden-brown and crisp. (To check if the chicken is cooked, the juices should run clear when the chicken is pierced between the leg and the body). For the gooseberry sauce, place the sugar and water into a non-reactive pan and heat until the sugar has dissolved. Stir in the lemon zest and bring to the boil, cooking for 2-3 minutes until reduced slightly. For the gooseberry sauce, place the sugar and water into a non-reactive pan and heat until the sugar has dissolved. Stir in the lemon zest and bring to the boil, cooking for 2-3 minutes until reduced slightly. Add the gooseberries to the pan, reduce the heat and and gently poach for 4-5 minutes, or until the gooseberries are tender. Remove from the heat and allow the gooseberries to cool in the syrup. Add the gooseberries to the pan, reduce the heat and and gently poach for 4-5 minutes, or until the gooseberries are tender. Remove from the heat and allow the gooseberries to cool in the syrup. When cool, strain the gooseberries through a sieve and reserve the syrup. Push the gooseberries through a sieve into a separate bowl. Discard the skins and solids left behind in the sieve. When cool, strain the gooseberries through a sieve and reserve the syrup. Push the gooseberries through a sieve into a separate bowl. Discard the skins and solids left behind in the sieve. In a clean pan, bring the white wine to the boil with a little salt and freshly ground black pepper. Cook for 4-5 minutes, or until the liquid has reduced by half in volume. In a clean pan, bring the white wine to the boil with a little salt and freshly ground black pepper. Cook for 4-5 minutes, or until the liquid has reduced by half in volume. Add the chicken juices (or stock) and continue boiling until the liquid has again reduced by half in volume. Remove the pan from the heat and whisk in the butter until the sauce is smooth and glossy. Stir in the gooseberry purée and season, to taste, with a little of the reserved syrup, the salt and freshly ground black pepper. Add the chicken juices (or stock) and continue boiling until the liquid has again reduced by half in volume. Remove the pan from the heat and whisk in the butter until the sauce is smooth and glossy. Stir in the gooseberry purée and season, to taste, with a little of the reserved syrup, the salt and freshly ground black pepper. | {
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"title": "Roast chicken and stuffing recipe",
"content": "For the chicken and stuffing, preheat the oven to 180C/350F/Gas 4.Cook the onions in a pan of boiling water for four minutes, then add the sage leaves and continue to boil for a further minute. Drain well and place into the bowl of a food processor. Add the breadcrumbs, butter, egg yolk, nutmeg, salt and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste). Stuff the chickens with equal quantities of the stuffing mixture. Rub the extra butter over the outside of the chickens, then season, to taste, with salt and freshly ground black pepper. Place the chickens into a roasting tin, breast-sides up, and add just enough water to cover the bottom of the roasting tin. Cover the roasting tin with aluminium foil. Cook the chickens in the oven for 1½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for the gooseberry sauce. Return the chicken to the oven uncovered for the final 20 minutes, until the chicken is cooked through and the skin is golden-brown and crisp. (To check if the chicken is cooked, the juices should run clear when the chicken is pierced between the leg and the body).For the gooseberry sauce, place the sugar and water into a non-reactive pan and heat until the sugar has dissolved. Stir in the lemon zest and bring to the boil, cooking for 2-3 minutes until reduced slightly. Add the gooseberries to the pan, reduce the heat and and gently poach for 4-5 minutes, or until the gooseberries are tender. Remove from the heat and allow the gooseberries to cool in the syrup.When cool, strain the gooseberries through a sieve and reserve the syrup. Push the gooseberries through a sieve into a separate bowl. Discard the skins and solids left behind in the sieve. In a clean pan, bring the white wine to the boil with a little salt and freshly ground black pepper. Cook for 4-5 minutes, or until the liquid has reduced by half in volume. Add the chicken juices (or stock) and continue boiling until the liquid has again reduced by half in volume. Remove the pan from the heat and whisk in the butter until the sauce is smooth and glossy. Stir in the gooseberry purée and season, to taste, with a little of the reserved syrup, the salt and freshly ground black pepper. For the chicken and stuffing, preheat the oven to 180C/350F/Gas 4. For the chicken and stuffing, preheat the oven to 180C/350F/Gas 4. Cook the onions in a pan of boiling water for four minutes, then add the sage leaves and continue to boil for a further minute. Drain well and place into the bowl of a food processor. Add the breadcrumbs, butter, egg yolk, nutmeg, salt and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste). Cook the onions in a pan of boiling water for four minutes, then add the sage leaves and continue to boil for a further minute. Drain well and place into the bowl of a food processor. Add the breadcrumbs, butter, egg yolk, nutmeg, salt and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste). Stuff the chickens with equal quantities of the stuffing mixture. Rub the extra butter over the outside of the chickens, then season, to taste, with salt and freshly ground black pepper. Stuff the chickens with equal quantities of the stuffing mixture. Rub the extra butter over the outside of the chickens, then season, to taste, with salt and freshly ground black pepper. Place the chickens into a roasting tin, breast-sides up, and add just enough water to cover the bottom of the roasting tin. Cover the roasting tin with aluminium foil. Place the chickens into a roasting tin, breast-sides up, and add just enough water to cover the bottom of the roasting tin. Cover the roasting tin with aluminium foil. Cook the chickens in the oven for 1½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for the gooseberry sauce. Return the chicken to the oven uncovered for the final 20 minutes, until the chicken is cooked through and the skin is golden-brown and crisp. (To check if the chicken is cooked, the juices should run clear when the chicken is pierced between the leg and the body). Cook the chickens in the oven for 1½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for the gooseberry sauce. Return the chicken to the oven uncovered for the final 20 minutes, until the chicken is cooked through and the skin is golden-brown and crisp. (To check if the chicken is cooked, the juices should run clear when the chicken is pierced between the leg and the body). For the gooseberry sauce, place the sugar and water into a non-reactive pan and heat until the sugar has dissolved. Stir in the lemon zest and bring to the boil, cooking for 2-3 minutes until reduced slightly. For the gooseberry sauce, place the sugar and water into a non-reactive pan and heat until the sugar has dissolved. Stir in the lemon zest and bring to the boil, cooking for 2-3 minutes until reduced slightly. Add the gooseberries to the pan, reduce the heat and and gently poach for 4-5 minutes, or until the gooseberries are tender. Remove from the heat and allow the gooseberries to cool in the syrup. Add the gooseberries to the pan, reduce the heat and and gently poach for 4-5 minutes, or until the gooseberries are tender. Remove from the heat and allow the gooseberries to cool in the syrup. When cool, strain the gooseberries through a sieve and reserve the syrup. Push the gooseberries through a sieve into a separate bowl. Discard the skins and solids left behind in the sieve. When cool, strain the gooseberries through a sieve and reserve the syrup. Push the gooseberries through a sieve into a separate bowl. Discard the skins and solids left behind in the sieve. In a clean pan, bring the white wine to the boil with a little salt and freshly ground black pepper. Cook for 4-5 minutes, or until the liquid has reduced by half in volume. In a clean pan, bring the white wine to the boil with a little salt and freshly ground black pepper. Cook for 4-5 minutes, or until the liquid has reduced by half in volume. Add the chicken juices (or stock) and continue boiling until the liquid has again reduced by half in volume. Remove the pan from the heat and whisk in the butter until the sauce is smooth and glossy. Stir in the gooseberry purée and season, to taste, with a little of the reserved syrup, the salt and freshly ground black pepper. Add the chicken juices (or stock) and continue boiling until the liquid has again reduced by half in volume. Remove the pan from the heat and whisk in the butter until the sauce is smooth and glossy. Stir in the gooseberry purée and season, to taste, with a little of the reserved syrup, the salt and freshly ground black pepper."
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} | 81fc95339deb094568eb0ec4b5e3425a13a13549fde72db85d63fd643569c523 | Pasta with halloumi and red onion recipe
An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastawithhaloumiandr_81586_16x9.jpg A really easy pasta recipe for when you need a satisfying dinner in a hurry. 2 tbsp olive oil½ red onion, finely choppedpinch dried chilli flakes100g/3½oz halloumi, cut into cubes150g/5½oz penne pasta, cooked according to packet intructions2 tbsp chopped fresh parsley 2 tbsp chopped fresh basil 1 lemon, juice onlysalt and freshly ground black pepper 2 tbsp olive oil ½ red onion, finely chopped pinch dried chilli flakes 100g/3½oz halloumi, cut into cubes 150g/5½oz penne pasta, cooked according to packet intructions 2 tbsp chopped fresh parsley 2 tbsp chopped fresh basil 1 lemon, juice only salt and freshly ground black pepper Method Heat the olive oil in a frying pan over a medium heat. Add the onion and the chilli flakes and fry for 2-3 minutes, until soft.Add the halloumi and fry for 2-3 minutes, until golden.Add the pasta, fresh herbs and lemon juice and mix together well.To serve, place in a warm bowl and season, to taste, with salt and freshly ground black pepper. Heat the olive oil in a frying pan over a medium heat. Add the onion and the chilli flakes and fry for 2-3 minutes, until soft. Heat the olive oil in a frying pan over a medium heat. Add the onion and the chilli flakes and fry for 2-3 minutes, until soft. Add the halloumi and fry for 2-3 minutes, until golden. Add the halloumi and fry for 2-3 minutes, until golden. Add the pasta, fresh herbs and lemon juice and mix together well. Add the pasta, fresh herbs and lemon juice and mix together well. To serve, place in a warm bowl and season, to taste, with salt and freshly ground black pepper. To serve, place in a warm bowl and season, to taste, with salt and freshly ground black pepper. | {
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"title": "Pasta with halloumi and red onion 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/pastawithhaloumiandr_81586_16x9.jpg A really easy pasta recipe for when you need a satisfying dinner in a hurry. 2 tbsp olive oil½ red onion, finely choppedpinch dried chilli flakes100g/3½oz halloumi, cut into cubes150g/5½oz penne pasta, cooked according to packet intructions2 tbsp chopped fresh parsley 2 tbsp chopped fresh basil 1 lemon, juice onlysalt and freshly ground black pepper 2 tbsp olive oil ½ red onion, finely chopped pinch dried chilli flakes 100g/3½oz halloumi, cut into cubes 150g/5½oz penne pasta, cooked according to packet intructions 2 tbsp chopped fresh parsley 2 tbsp chopped fresh basil 1 lemon, juice only salt and freshly ground black pepper Method Heat the olive oil in a frying pan over a medium heat. Add the onion and the chilli flakes and fry for 2-3 minutes, until soft.Add the halloumi and fry for 2-3 minutes, until golden.Add the pasta, fresh herbs and lemon juice and mix together well.To serve, place in a warm bowl and season, to taste, with salt and freshly ground black pepper. Heat the olive oil in a frying pan over a medium heat. Add the onion and the chilli flakes and fry for 2-3 minutes, until soft. Heat the olive oil in a frying pan over a medium heat. Add the onion and the chilli flakes and fry for 2-3 minutes, until soft. Add the halloumi and fry for 2-3 minutes, until golden. Add the halloumi and fry for 2-3 minutes, until golden. Add the pasta, fresh herbs and lemon juice and mix together well. Add the pasta, fresh herbs and lemon juice and mix together well. To serve, place in a warm bowl and season, to taste, with salt and freshly ground black pepper. To serve, place in a warm bowl and season, to taste, with salt and freshly ground black pepper."
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} | 3a82672c99033b23535846f2ff81bee31fdb7049ceb50e7fc93f5d5f380bc7c4 | Roast chicken with apple spelt recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_with_47739_16x9.jpg Roast chicken with a twist. Serve with kale and leeks for a healthy Sunday roast. This meal, if served as six portions, provides 520kcal, 56g protein, 46g fat (of which 6g sugars), 12g fat (of which 3g saturates), 4g fibre and 0.6 salt per portion. 1 tbsp rapeseed oil or olive oil1 onion, finely chopped1 garlic clove, finely chopped300g/10½oz pearled spelt or pearl barley, rinsed600ml/20fl oz hot chicken stock (alternatively use vegetable/game stock or hot water)25g/1oz dried apples, roughly chopped1 lemon, zest of whole lemon and juice of halfsea salt and freshly ground black pepper 1 tbsp rapeseed oil or olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 300g/10½oz pearled spelt or pearl barley, rinsed 600ml/20fl oz hot chicken stock (alternatively use vegetable/game stock or hot water) 25g/1oz dried apples, roughly chopped 1 lemon, zest of whole lemon and juice of half sea salt and freshly ground black pepper 1 medium-large chicken (1.75-2kg/4-4.6oz), preferably free-range1-2 tbsp rapeseed oil 2 bay leaves4 sprigs of thymesea salt and freshly ground black pepper 1 medium-large chicken (1.75-2kg/4-4.6oz), preferably free-range 1-2 tbsp rapeseed oil 2 bay leaves 4 sprigs of thyme sea salt and freshly ground black pepper 200g/7oz kale, stemmed and choppedknob of butter2 leeks, roughly chopped 200g/7oz kale, stemmed and chopped knob of butter 2 leeks, roughly chopped Method Preheat the oven to 210C/200C Fan/Gas 6-7.For the spelt mixture, heat the oil in a large saucepan over a medium-low heat. Add the onion and garlic and fry gently for about 10 minutes until soft. Add the spelt or barley and stir well. Pour in 450ml/16fl oz stock and bring to the boil. Reduce the heat and simmer, uncovered, until the grain is tender and most of the liquid has been absorbed: about 20 minutes for spelt, a bit more for barley. Top up with a little more stock or boiling water if needed. Remove from the heat and stir in the chopped dried apples, lemon zest and juice, and plenty of salt and pepper. Set aside in the warm pan.While the spelt is cooking, untruss the chicken and put it in a roasting dish. Smear it all over with the rapeseed oil and season the skin and cavity with salt and pepper. Put the bay leaves and one sprig of thyme in the cavity. Tuck the remaining thyme underneath the chicken.Roast the chicken in the hot oven on its side for 10 minutes. Remove and turn the chicken onto its other side for a further 10 minutes. Baste the chicken with its own juices and roast breast-side down for a further 20 minutes. Remove the chicken from the oven, turn upright and spoon some of the spelt mixture inside the cavity. The cavity should be no more than two-thirds full as the stuffing will expand in the oven. Put the remaining spelt in the tin around the bird. Trickle 125ml/4fl oz of hot stock over the spelt. Turn the oven setting down to 180C/170C Fan/Gas 4. Return the tin to the oven and roast for a further 30 minutes, or until the skin is golden-brown and crisp. To check the bird is cooked, pull at one leg. It should come away from the body with relative ease and the juices between the leg and breast should be clear. If the juices are a bit pink and the leg a bit reluctant, then return to the oven for a further 10 minutes and test again.While the chicken is cooking, place the kale in a steamer and cook for 4 minutes, or until tender but not too soft. Melt a knob of butter in a large frying pan and add the chopped leeks, gently fry for 15-20 minutes or until soft. Carve the meat and serve with spoonfuls of the spelt mixture, kale and leeks. Preheat the oven to 210C/200C Fan/Gas 6-7. Preheat the oven to 210C/200C Fan/Gas 6-7. For the spelt mixture, heat the oil in a large saucepan over a medium-low heat. Add the onion and garlic and fry gently for about 10 minutes until soft. Add the spelt or barley and stir well. For the spelt mixture, heat the oil in a large saucepan over a medium-low heat. Add the onion and garlic and fry gently for about 10 minutes until soft. Add the spelt or barley and stir well. Pour in 450ml/16fl oz stock and bring to the boil. Reduce the heat and simmer, uncovered, until the grain is tender and most of the liquid has been absorbed: about 20 minutes for spelt, a bit more for barley. Top up with a little more stock or boiling water if needed. Pour in 450ml/16fl oz stock and bring to the boil. Reduce the heat and simmer, uncovered, until the grain is tender and most of the liquid has been absorbed: about 20 minutes for spelt, a bit more for barley. Top up with a little more stock or boiling water if needed. Remove from the heat and stir in the chopped dried apples, lemon zest and juice, and plenty of salt and pepper. Set aside in the warm pan. Remove from the heat and stir in the chopped dried apples, lemon zest and juice, and plenty of salt and pepper. Set aside in the warm pan. While the spelt is cooking, untruss the chicken and put it in a roasting dish. Smear it all over with the rapeseed oil and season the skin and cavity with salt and pepper. Put the bay leaves and one sprig of thyme in the cavity. Tuck the remaining thyme underneath the chicken. While the spelt is cooking, untruss the chicken and put it in a roasting dish. Smear it all over with the rapeseed oil and season the skin and cavity with salt and pepper. Put the bay leaves and one sprig of thyme in the cavity. Tuck the remaining thyme underneath the chicken. Roast the chicken in the hot oven on its side for 10 minutes. Remove and turn the chicken onto its other side for a further 10 minutes. Baste the chicken with its own juices and roast breast-side down for a further 20 minutes. Roast the chicken in the hot oven on its side for 10 minutes. Remove and turn the chicken onto its other side for a further 10 minutes. Baste the chicken with its own juices and roast breast-side down for a further 20 minutes. Remove the chicken from the oven, turn upright and spoon some of the spelt mixture inside the cavity. The cavity should be no more than two-thirds full as the stuffing will expand in the oven. Put the remaining spelt in the tin around the bird. Trickle 125ml/4fl oz of hot stock over the spelt. Remove the chicken from the oven, turn upright and spoon some of the spelt mixture inside the cavity. The cavity should be no more than two-thirds full as the stuffing will expand in the oven. Put the remaining spelt in the tin around the bird. Trickle 125ml/4fl oz of hot stock over the spelt. Turn the oven setting down to 180C/170C Fan/Gas 4. Return the tin to the oven and roast for a further 30 minutes, or until the skin is golden-brown and crisp. To check the bird is cooked, pull at one leg. It should come away from the body with relative ease and the juices between the leg and breast should be clear. If the juices are a bit pink and the leg a bit reluctant, then return to the oven for a further 10 minutes and test again. Turn the oven setting down to 180C/170C Fan/Gas 4. Return the tin to the oven and roast for a further 30 minutes, or until the skin is golden-brown and crisp. To check the bird is cooked, pull at one leg. It should come away from the body with relative ease and the juices between the leg and breast should be clear. If the juices are a bit pink and the leg a bit reluctant, then return to the oven for a further 10 minutes and test again. While the chicken is cooking, place the kale in a steamer and cook for 4 minutes, or until tender but not too soft. Melt a knob of butter in a large frying pan and add the chopped leeks, gently fry for 15-20 minutes or until soft. While the chicken is cooking, place the kale in a steamer and cook for 4 minutes, or until tender but not too soft. Melt a knob of butter in a large frying pan and add the chopped leeks, gently fry for 15-20 minutes or until soft. Carve the meat and serve with spoonfuls of the spelt mixture, kale and leeks. Carve the meat and serve with spoonfuls of the spelt mixture, kale and leeks. Recipe tips Remove the chicken from the fridge about an hour before cooking so it comes up to room temperature. Recommended wines Ale recommendations: Worthington White Shield, Froach Heather Ales or Hopback Brewery Summer Lightning. | {
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"title": "Roast chicken with apple spelt recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_with_47739_16x9.jpg Roast chicken with a twist. Serve with kale and leeks for a healthy Sunday roast. This meal, if served as six portions, provides 520kcal, 56g protein, 46g fat (of which 6g sugars), 12g fat (of which 3g saturates), 4g fibre and 0.6 salt per portion. 1 tbsp rapeseed oil or olive oil1 onion, finely chopped1 garlic clove, finely chopped300g/10½oz pearled spelt or pearl barley, rinsed600ml/20fl oz hot chicken stock (alternatively use vegetable/game stock or hot water)25g/1oz dried apples, roughly chopped1 lemon, zest of whole lemon and juice of halfsea salt and freshly ground black pepper 1 tbsp rapeseed oil or olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 300g/10½oz pearled spelt or pearl barley, rinsed 600ml/20fl oz hot chicken stock (alternatively use vegetable/game stock or hot water) 25g/1oz dried apples, roughly chopped 1 lemon, zest of whole lemon and juice of half sea salt and freshly ground black pepper 1 medium-large chicken (1.75-2kg/4-4.6oz), preferably free-range1-2 tbsp rapeseed oil 2 bay leaves4 sprigs of thymesea salt and freshly ground black pepper 1 medium-large chicken (1.75-2kg/4-4.6oz), preferably free-range 1-2 tbsp rapeseed oil 2 bay leaves 4 sprigs of thyme sea salt and freshly ground black pepper 200g/7oz kale, stemmed and choppedknob of butter2 leeks, roughly chopped 200g/7oz kale, stemmed and chopped knob of butter 2 leeks, roughly chopped Method Preheat the oven to 210C/200C Fan/Gas 6-7.For the spelt mixture, heat the oil in a large saucepan over a medium-low heat. Add the onion and garlic and fry gently for about 10 minutes until soft. Add the spelt or barley and stir well. Pour in 450ml/16fl oz stock and bring to the boil. Reduce the heat and simmer, uncovered, until the grain is tender and most of the liquid has been absorbed: about 20 minutes for spelt, a bit more for barley. Top up with a little more stock or boiling water if needed. Remove from the heat and stir in the chopped dried apples, lemon zest and juice, and plenty of salt and pepper. Set aside in the warm pan.While the spelt is cooking, untruss the chicken and put it in a roasting dish. Smear it all over with the rapeseed oil and season the skin and cavity with salt and pepper. Put the bay leaves and one sprig of thyme in the cavity. Tuck the remaining thyme underneath the chicken.Roast the chicken in the hot oven on its side for 10 minutes. Remove and turn the chicken onto its other side for a further 10 minutes. Baste the chicken with its own juices and roast breast-side down for a further 20 minutes. Remove the chicken from the oven, turn upright and spoon some of the spelt mixture inside the cavity. The cavity should be no more than two-thirds full as the stuffing will expand in the oven. Put the remaining spelt in the tin around the bird. Trickle 125ml/4fl oz of hot stock over the spelt. Turn the oven setting down to 180C/170C Fan/Gas 4. Return the tin to the oven and roast for a further 30 minutes, or until the skin is golden-brown and crisp. To check the bird is cooked, pull at one leg. It should come away from the body with relative ease and the juices between the leg and breast should be clear. If the juices are a bit pink and the leg a bit reluctant, then return to the oven for a further 10 minutes and test again.While the chicken is cooking, place the kale in a steamer and cook for 4 minutes, or until tender but not too soft. Melt a knob of butter in a large frying pan and add the chopped leeks, gently fry for 15-20 minutes or until soft. Carve the meat and serve with spoonfuls of the spelt mixture, kale and leeks. Preheat the oven to 210C/200C Fan/Gas 6-7. Preheat the oven to 210C/200C Fan/Gas 6-7. For the spelt mixture, heat the oil in a large saucepan over a medium-low heat. Add the onion and garlic and fry gently for about 10 minutes until soft. Add the spelt or barley and stir well. For the spelt mixture, heat the oil in a large saucepan over a medium-low heat. Add the onion and garlic and fry gently for about 10 minutes until soft. Add the spelt or barley and stir well. Pour in 450ml/16fl oz stock and bring to the boil. Reduce the heat and simmer, uncovered, until the grain is tender and most of the liquid has been absorbed: about 20 minutes for spelt, a bit more for barley. Top up with a little more stock or boiling water if needed. Pour in 450ml/16fl oz stock and bring to the boil. Reduce the heat and simmer, uncovered, until the grain is tender and most of the liquid has been absorbed: about 20 minutes for spelt, a bit more for barley. Top up with a little more stock or boiling water if needed. Remove from the heat and stir in the chopped dried apples, lemon zest and juice, and plenty of salt and pepper. Set aside in the warm pan. Remove from the heat and stir in the chopped dried apples, lemon zest and juice, and plenty of salt and pepper. Set aside in the warm pan. While the spelt is cooking, untruss the chicken and put it in a roasting dish. Smear it all over with the rapeseed oil and season the skin and cavity with salt and pepper. Put the bay leaves and one sprig of thyme in the cavity. Tuck the remaining thyme underneath the chicken. While the spelt is cooking, untruss the chicken and put it in a roasting dish. Smear it all over with the rapeseed oil and season the skin and cavity with salt and pepper. Put the bay leaves and one sprig of thyme in the cavity. Tuck the remaining thyme underneath the chicken. Roast the chicken in the hot oven on its side for 10 minutes. Remove and turn the chicken onto its other side for a further 10 minutes. Baste the chicken with its own juices and roast breast-side down for a further 20 minutes. Roast the chicken in the hot oven on its side for 10 minutes. Remove and turn the chicken onto its other side for a further 10 minutes. Baste the chicken with its own juices and roast breast-side down for a further 20 minutes. Remove the chicken from the oven, turn upright and spoon some of the spelt mixture inside the cavity. The cavity should be no more than two-thirds full as the stuffing will expand in the oven. Put the remaining spelt in the tin around the bird. Trickle 125ml/4fl oz of hot stock over the spelt. Remove the chicken from the oven, turn upright and spoon some of the spelt mixture inside the cavity. The cavity should be no more than two-thirds full as the stuffing will expand in the oven. Put the remaining spelt in the tin around the bird. Trickle 125ml/4fl oz of hot stock over the spelt. Turn the oven setting down to 180C/170C Fan/Gas 4. Return the tin to the oven and roast for a further 30 minutes, or until the skin is golden-brown and crisp. To check the bird is cooked, pull at one leg. It should come away from the body with relative ease and the juices between the leg and breast should be clear. If the juices are a bit pink and the leg a bit reluctant, then return to the oven for a further 10 minutes and test again. Turn the oven setting down to 180C/170C Fan/Gas 4. Return the tin to the oven and roast for a further 30 minutes, or until the skin is golden-brown and crisp. To check the bird is cooked, pull at one leg. It should come away from the body with relative ease and the juices between the leg and breast should be clear. If the juices are a bit pink and the leg a bit reluctant, then return to the oven for a further 10 minutes and test again. While the chicken is cooking, place the kale in a steamer and cook for 4 minutes, or until tender but not too soft. Melt a knob of butter in a large frying pan and add the chopped leeks, gently fry for 15-20 minutes or until soft. While the chicken is cooking, place the kale in a steamer and cook for 4 minutes, or until tender but not too soft. Melt a knob of butter in a large frying pan and add the chopped leeks, gently fry for 15-20 minutes or until soft. Carve the meat and serve with spoonfuls of the spelt mixture, kale and leeks. Carve the meat and serve with spoonfuls of the spelt mixture, kale and leeks. Recipe tips Remove the chicken from the fridge about an hour before cooking so it comes up to room temperature. Recommended wines Ale recommendations: Worthington White Shield, Froach Heather Ales or Hopback Brewery Summer Lightning."
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} | 84c99f812150e702d1ae2e63c0f59041644f8d908888d53f46eb549803e325e0 | Christmas ham recipe
An average of 4.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_glazed_with_cherries_83650_16x9.jpg Christmas ham is a festive favourite in many house holds. This one by the Hairy Bikers is made with cherry conserve, whiskey, ginger and cinnamon for a twist on the usual festive spices! 2.5–3kg/5–6lb 8oz gammon joint, smoked or unsmoked, rolled and tied1 large onion6 cloves4 bay leaves1 sprig thymefew allspice berries2 carrots, peeled and roughly chopped2 celery sticks, roughly choppedfew peppercorns 2.5–3kg/5–6lb 8oz gammon joint, smoked or unsmoked, rolled and tied 1 large onion 6 cloves 4 bay leaves 1 sprig thyme few allspice berries 2 carrots, peeled and roughly chopped 2 celery sticks, roughly chopped few peppercorns cloves, for studding150g/5½oz cherry conserve100ml/3½fl oz bourbon whiskey3cm/1¼in piece root ginger, finely grated 1 tbsp light soft brown sugar½ tsp ground cinnamon cloves, for studding 150g/5½oz cherry conserve 100ml/3½fl oz bourbon whiskey 3cm/1¼in piece root ginger, finely grated 1 tbsp light soft brown sugar ½ tsp ground cinnamon Method Put the gammon in a large saucepan and cover with water. Bring to the boil, then drain. Rinse off any white starch from both the ham and the saucepan, then return the ham to the saucepan. Cover with water again. Stud the onion with the cloves, and add to the pan with all the remaining ingredients. Bring to the boil, reduce the heat and simmer, covered, for 2–2½ hours, or until the ham is cooked through – the internal temperature should reach 68C/154F (you can use a meat thermometer to check). Remove from the heat and either leave to cool in the liquor or immediately transfer to a work surface.Preheat the oven to 200C/180C Fan/Gas 6.To prepare the gammon for glazing, cut off the string and cut away the outer rind, leaving at least half the thickness of fat underneath attached to the ham. Score a diamond pattern on the fat and stud cloves into each corner. To make the glaze, blend the cherry conserve using a food processor or hand-held blender to get it as smooth as possible, then put it in a saucepan with the bourbon, ginger, sugar and cinnamon. Bring to the boil and simmer for 15 minutes, or until the liquid has reduced enough to coat the back of a spoon. Brush the glaze over the ham, making sure you use it all.Place the ham in a roasting tin and roast in the oven for 20–25 minutes, or until it is well browned. Serve in slices. Put the gammon in a large saucepan and cover with water. Bring to the boil, then drain. Rinse off any white starch from both the ham and the saucepan, then return the ham to the saucepan. Cover with water again. Put the gammon in a large saucepan and cover with water. Bring to the boil, then drain. Rinse off any white starch from both the ham and the saucepan, then return the ham to the saucepan. Cover with water again. Stud the onion with the cloves, and add to the pan with all the remaining ingredients. Stud the onion with the cloves, and add to the pan with all the remaining ingredients. Bring to the boil, reduce the heat and simmer, covered, for 2–2½ hours, or until the ham is cooked through – the internal temperature should reach 68C/154F (you can use a meat thermometer to check). Remove from the heat and either leave to cool in the liquor or immediately transfer to a work surface. Bring to the boil, reduce the heat and simmer, covered, for 2–2½ hours, or until the ham is cooked through – the internal temperature should reach 68C/154F (you can use a meat thermometer to check). Remove from the heat and either leave to cool in the liquor or immediately transfer to a work surface. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To prepare the gammon for glazing, cut off the string and cut away the outer rind, leaving at least half the thickness of fat underneath attached to the ham. Score a diamond pattern on the fat and stud cloves into each corner. To prepare the gammon for glazing, cut off the string and cut away the outer rind, leaving at least half the thickness of fat underneath attached to the ham. Score a diamond pattern on the fat and stud cloves into each corner. To make the glaze, blend the cherry conserve using a food processor or hand-held blender to get it as smooth as possible, then put it in a saucepan with the bourbon, ginger, sugar and cinnamon. To make the glaze, blend the cherry conserve using a food processor or hand-held blender to get it as smooth as possible, then put it in a saucepan with the bourbon, ginger, sugar and cinnamon. Bring to the boil and simmer for 15 minutes, or until the liquid has reduced enough to coat the back of a spoon. Brush the glaze over the ham, making sure you use it all. Bring to the boil and simmer for 15 minutes, or until the liquid has reduced enough to coat the back of a spoon. Brush the glaze over the ham, making sure you use it all. Place the ham in a roasting tin and roast in the oven for 20–25 minutes, or until it is well browned. Serve in slices. Place the ham in a roasting tin and roast in the oven for 20–25 minutes, or until it is well browned. Serve in slices. Recipe tips Use a meat thermometer to check the ham is thoroughly cooked in the pre-boil stage. | {
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"url": "https://www.bbc.co.uk/food/recipes/ham_glazed_with_cherries_83650",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Christmas ham recipe",
"content": "An average of 4.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_glazed_with_cherries_83650_16x9.jpg Christmas ham is a festive favourite in many house holds. This one by the Hairy Bikers is made with cherry conserve, whiskey, ginger and cinnamon for a twist on the usual festive spices! 2.5–3kg/5–6lb 8oz gammon joint, smoked or unsmoked, rolled and tied1 large onion6 cloves4 bay leaves1 sprig thymefew allspice berries2 carrots, peeled and roughly chopped2 celery sticks, roughly choppedfew peppercorns 2.5–3kg/5–6lb 8oz gammon joint, smoked or unsmoked, rolled and tied 1 large onion 6 cloves 4 bay leaves 1 sprig thyme few allspice berries 2 carrots, peeled and roughly chopped 2 celery sticks, roughly chopped few peppercorns cloves, for studding150g/5½oz cherry conserve100ml/3½fl oz bourbon whiskey3cm/1¼in piece root ginger, finely grated 1 tbsp light soft brown sugar½ tsp ground cinnamon cloves, for studding 150g/5½oz cherry conserve 100ml/3½fl oz bourbon whiskey 3cm/1¼in piece root ginger, finely grated 1 tbsp light soft brown sugar ½ tsp ground cinnamon Method Put the gammon in a large saucepan and cover with water. Bring to the boil, then drain. Rinse off any white starch from both the ham and the saucepan, then return the ham to the saucepan. Cover with water again. Stud the onion with the cloves, and add to the pan with all the remaining ingredients. Bring to the boil, reduce the heat and simmer, covered, for 2–2½ hours, or until the ham is cooked through – the internal temperature should reach 68C/154F (you can use a meat thermometer to check). Remove from the heat and either leave to cool in the liquor or immediately transfer to a work surface.Preheat the oven to 200C/180C Fan/Gas 6.To prepare the gammon for glazing, cut off the string and cut away the outer rind, leaving at least half the thickness of fat underneath attached to the ham. Score a diamond pattern on the fat and stud cloves into each corner. To make the glaze, blend the cherry conserve using a food processor or hand-held blender to get it as smooth as possible, then put it in a saucepan with the bourbon, ginger, sugar and cinnamon. Bring to the boil and simmer for 15 minutes, or until the liquid has reduced enough to coat the back of a spoon. Brush the glaze over the ham, making sure you use it all.Place the ham in a roasting tin and roast in the oven for 20–25 minutes, or until it is well browned. Serve in slices. Put the gammon in a large saucepan and cover with water. Bring to the boil, then drain. Rinse off any white starch from both the ham and the saucepan, then return the ham to the saucepan. Cover with water again. Put the gammon in a large saucepan and cover with water. Bring to the boil, then drain. Rinse off any white starch from both the ham and the saucepan, then return the ham to the saucepan. Cover with water again. Stud the onion with the cloves, and add to the pan with all the remaining ingredients. Stud the onion with the cloves, and add to the pan with all the remaining ingredients. Bring to the boil, reduce the heat and simmer, covered, for 2–2½ hours, or until the ham is cooked through – the internal temperature should reach 68C/154F (you can use a meat thermometer to check). Remove from the heat and either leave to cool in the liquor or immediately transfer to a work surface. Bring to the boil, reduce the heat and simmer, covered, for 2–2½ hours, or until the ham is cooked through – the internal temperature should reach 68C/154F (you can use a meat thermometer to check). Remove from the heat and either leave to cool in the liquor or immediately transfer to a work surface. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To prepare the gammon for glazing, cut off the string and cut away the outer rind, leaving at least half the thickness of fat underneath attached to the ham. Score a diamond pattern on the fat and stud cloves into each corner. To prepare the gammon for glazing, cut off the string and cut away the outer rind, leaving at least half the thickness of fat underneath attached to the ham. Score a diamond pattern on the fat and stud cloves into each corner. To make the glaze, blend the cherry conserve using a food processor or hand-held blender to get it as smooth as possible, then put it in a saucepan with the bourbon, ginger, sugar and cinnamon. To make the glaze, blend the cherry conserve using a food processor or hand-held blender to get it as smooth as possible, then put it in a saucepan with the bourbon, ginger, sugar and cinnamon. Bring to the boil and simmer for 15 minutes, or until the liquid has reduced enough to coat the back of a spoon. Brush the glaze over the ham, making sure you use it all. Bring to the boil and simmer for 15 minutes, or until the liquid has reduced enough to coat the back of a spoon. Brush the glaze over the ham, making sure you use it all. Place the ham in a roasting tin and roast in the oven for 20–25 minutes, or until it is well browned. Serve in slices. Place the ham in a roasting tin and roast in the oven for 20–25 minutes, or until it is well browned. Serve in slices. Recipe tips Use a meat thermometer to check the ham is thoroughly cooked in the pre-boil stage."
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} | 03a59f9b5f31ef5f5416121dcca7d9695625e16eed22c63bf408deb2f2c15e48 | Halloumi with quick sweet chilli sauce recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/halloumi_with_quick_69971_16x9.jpg There is something so compelling about this squeaky cheese, and my fridge is stocked with it at all times. Most regularly I treat it as vegetarian bacon, dry-fried in a hot pan then dolloped with a peeled, soft-boiled egg. But the idea for this recipe came to me one evening when I felt the need to counter the siren call of the halloumi’s saltiness with some sweet-and-heat. 3 fresh red chillies2 tbsp runny honey1 lime, halved225g/8oz block halloumi cheese, sliced into 8 pieces 3 fresh red chillies 2 tbsp runny honey 1 lime, halved 225g/8oz block halloumi cheese, sliced into 8 pieces salad leaves of your choiceextra-virgin olive oil to taste salad leaves of your choice extra-virgin olive oil to taste Method Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished.Heat a cast-iron or heavy-based frying pan. When it’s hot, add the halloumi slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do. Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat. Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat. Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished. Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished. Heat a cast-iron or heavy-based frying pan. When it’s hot, add the halloumi slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too. Heat a cast-iron or heavy-based frying pan. When it’s hot, add the halloumi slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too. Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do. Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do. Recipe tips I use a copper pixie-pan for the quick sauce – which takes all of 4 minutes – but if you don’t have one, just use a larger pan to make more and keep it afterwards in a sealed jar, heating up what you need on further occasions. It will keep in the fridge for up to 2 weeks. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Halloumi with quick sweet chilli sauce recipe",
"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/halloumi_with_quick_69971_16x9.jpg There is something so compelling about this squeaky cheese, and my fridge is stocked with it at all times. Most regularly I treat it as vegetarian bacon, dry-fried in a hot pan then dolloped with a peeled, soft-boiled egg. But the idea for this recipe came to me one evening when I felt the need to counter the siren call of the halloumi’s saltiness with some sweet-and-heat. 3 fresh red chillies2 tbsp runny honey1 lime, halved225g/8oz block halloumi cheese, sliced into 8 pieces 3 fresh red chillies 2 tbsp runny honey 1 lime, halved 225g/8oz block halloumi cheese, sliced into 8 pieces salad leaves of your choiceextra-virgin olive oil to taste salad leaves of your choice extra-virgin olive oil to taste Method Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished.Heat a cast-iron or heavy-based frying pan. When it’s hot, add the halloumi slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do. Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat. Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish) and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat. Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished. Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished. Heat a cast-iron or heavy-based frying pan. When it’s hot, add the halloumi slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too. Heat a cast-iron or heavy-based frying pan. When it’s hot, add the halloumi slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too. Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do. Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do. Recipe tips I use a copper pixie-pan for the quick sauce – which takes all of 4 minutes – but if you don’t have one, just use a larger pan to make more and keep it afterwards in a sealed jar, heating up what you need on further occasions. It will keep in the fridge for up to 2 weeks."
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} | 1be6a402d76bbd884b1968291e66f2fe09b41b8686b541587a4c0f9a59ff4c22 | Griddled halloumi recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddledhalloumi_79154_16x9.jpg Grilled halloumi and marinated courgette ribbons make an easy open sandwich for parties or supper for one. 1 courgette, cut into strips½ tsp fresh thyme leaves2 tbsp olive oilsalt and freshly ground black pepper4 slices halloumi2 slices ciabatta, toasted 1 courgette, cut into strips ½ tsp fresh thyme leaves 2 tbsp olive oil salt and freshly ground black pepper 4 slices halloumi 2 slices ciabatta, toasted Method Mix the courgette, thyme leaves, olive oil and seasoning in a bowl.Heat a griddle pan until hot. Place the courgette mixture onto the griddle pan and cook for 1-2 minutes.Add the halloumi slices and continue to griddle for 3-4 minutes, or until golden brown.Arrange the toasted ciabatta on a plate and place the griddled halloumi and courgette on top to serve. Mix the courgette, thyme leaves, olive oil and seasoning in a bowl. Mix the courgette, thyme leaves, olive oil and seasoning in a bowl. Heat a griddle pan until hot. Place the courgette mixture onto the griddle pan and cook for 1-2 minutes. Heat a griddle pan until hot. Place the courgette mixture onto the griddle pan and cook for 1-2 minutes. Add the halloumi slices and continue to griddle for 3-4 minutes, or until golden brown. Add the halloumi slices and continue to griddle for 3-4 minutes, or until golden brown. Arrange the toasted ciabatta on a plate and place the griddled halloumi and courgette on top to serve. Arrange the toasted ciabatta on a plate and place the griddled halloumi and courgette on top to serve. | {
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"type": "HowTo",
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"title": "Griddled halloumi 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/griddledhalloumi_79154_16x9.jpg Grilled halloumi and marinated courgette ribbons make an easy open sandwich for parties or supper for one. 1 courgette, cut into strips½ tsp fresh thyme leaves2 tbsp olive oilsalt and freshly ground black pepper4 slices halloumi2 slices ciabatta, toasted 1 courgette, cut into strips ½ tsp fresh thyme leaves 2 tbsp olive oil salt and freshly ground black pepper 4 slices halloumi 2 slices ciabatta, toasted Method Mix the courgette, thyme leaves, olive oil and seasoning in a bowl.Heat a griddle pan until hot. Place the courgette mixture onto the griddle pan and cook for 1-2 minutes.Add the halloumi slices and continue to griddle for 3-4 minutes, or until golden brown.Arrange the toasted ciabatta on a plate and place the griddled halloumi and courgette on top to serve. Mix the courgette, thyme leaves, olive oil and seasoning in a bowl. Mix the courgette, thyme leaves, olive oil and seasoning in a bowl. Heat a griddle pan until hot. Place the courgette mixture onto the griddle pan and cook for 1-2 minutes. Heat a griddle pan until hot. Place the courgette mixture onto the griddle pan and cook for 1-2 minutes. Add the halloumi slices and continue to griddle for 3-4 minutes, or until golden brown. Add the halloumi slices and continue to griddle for 3-4 minutes, or until golden brown. Arrange the toasted ciabatta on a plate and place the griddled halloumi and courgette on top to serve. Arrange the toasted ciabatta on a plate and place the griddled halloumi and courgette on top to serve."
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} | 5d388ea296bd9a6d1d65878011991616df31564f42097f44f5e69db94f47eaee | Spiced lamb with couscous salad recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicedlambwithcousco_79085_16x9.jpg This simple dish of spiced lamb and couscous makes a great midweek meal. 2 lamb chopsbig pinch chilli powderbig pinch cayenne powderbig pinch turmeric 1 tsp olive oilsalt and freshly ground black pepper 2 lamb chops big pinch chilli powder big pinch cayenne powder big pinch turmeric 1 tsp olive oil salt and freshly ground black pepper 150g/5½oz couscous, cooked according to packet instructions1 red pepper, chopped1 red onion, chopped 4 tbsp olive oil2 handfuls spinach 150g/5½oz couscous, cooked according to packet instructions 1 red pepper, chopped 1 red onion, chopped 4 tbsp olive oil 2 handfuls spinach Method For the spiced lamb, rub the lamb chop with the chilli powder, cayenne pepper, turmeric and season with salt and pepper. Preheat a chargrill pan and add the oil. Add the lamb and cook for 4-5 minutes on each side. Remove from the heat and leave to rest for 3 minutes.For the couscous salad, heat the oil in a pan and add the red onion and pepper. Cook for 5 minutes. Add the spinach and remove from the heat. Put the cooked couscous in a bowl and add the spinach mixture. Mix together.To serve, put the couscous in the centre of a plate and top with the lamb chops. For the spiced lamb, rub the lamb chop with the chilli powder, cayenne pepper, turmeric and season with salt and pepper. For the spiced lamb, rub the lamb chop with the chilli powder, cayenne pepper, turmeric and season with salt and pepper. Preheat a chargrill pan and add the oil. Add the lamb and cook for 4-5 minutes on each side. Remove from the heat and leave to rest for 3 minutes. Preheat a chargrill pan and add the oil. Add the lamb and cook for 4-5 minutes on each side. Remove from the heat and leave to rest for 3 minutes. For the couscous salad, heat the oil in a pan and add the red onion and pepper. Cook for 5 minutes. Add the spinach and remove from the heat. Put the cooked couscous in a bowl and add the spinach mixture. Mix together. For the couscous salad, heat the oil in a pan and add the red onion and pepper. Cook for 5 minutes. Add the spinach and remove from the heat. Put the cooked couscous in a bowl and add the spinach mixture. Mix together. To serve, put the couscous in the centre of a plate and top with the lamb chops. To serve, put the couscous in the centre of a plate and top with the lamb chops. | {
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"url": "https://www.bbc.co.uk/food/recipes/spicedlambwithcousco_79085",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Spiced lamb with couscous salad recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicedlambwithcousco_79085_16x9.jpg This simple dish of spiced lamb and couscous makes a great midweek meal. 2 lamb chopsbig pinch chilli powderbig pinch cayenne powderbig pinch turmeric 1 tsp olive oilsalt and freshly ground black pepper 2 lamb chops big pinch chilli powder big pinch cayenne powder big pinch turmeric 1 tsp olive oil salt and freshly ground black pepper 150g/5½oz couscous, cooked according to packet instructions1 red pepper, chopped1 red onion, chopped 4 tbsp olive oil2 handfuls spinach 150g/5½oz couscous, cooked according to packet instructions 1 red pepper, chopped 1 red onion, chopped 4 tbsp olive oil 2 handfuls spinach Method For the spiced lamb, rub the lamb chop with the chilli powder, cayenne pepper, turmeric and season with salt and pepper. Preheat a chargrill pan and add the oil. Add the lamb and cook for 4-5 minutes on each side. Remove from the heat and leave to rest for 3 minutes.For the couscous salad, heat the oil in a pan and add the red onion and pepper. Cook for 5 minutes. Add the spinach and remove from the heat. Put the cooked couscous in a bowl and add the spinach mixture. Mix together.To serve, put the couscous in the centre of a plate and top with the lamb chops. For the spiced lamb, rub the lamb chop with the chilli powder, cayenne pepper, turmeric and season with salt and pepper. For the spiced lamb, rub the lamb chop with the chilli powder, cayenne pepper, turmeric and season with salt and pepper. Preheat a chargrill pan and add the oil. Add the lamb and cook for 4-5 minutes on each side. Remove from the heat and leave to rest for 3 minutes. Preheat a chargrill pan and add the oil. Add the lamb and cook for 4-5 minutes on each side. Remove from the heat and leave to rest for 3 minutes. For the couscous salad, heat the oil in a pan and add the red onion and pepper. Cook for 5 minutes. Add the spinach and remove from the heat. Put the cooked couscous in a bowl and add the spinach mixture. Mix together. For the couscous salad, heat the oil in a pan and add the red onion and pepper. Cook for 5 minutes. Add the spinach and remove from the heat. Put the cooked couscous in a bowl and add the spinach mixture. Mix together. To serve, put the couscous in the centre of a plate and top with the lamb chops. To serve, put the couscous in the centre of a plate and top with the lamb chops."
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} | d5ce9452c859b437e9f89df8aecf6720f48db0440ee68bbcdc0071b59cd9fddc | Griddled lamb chops with inzimino recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddled_lamb_chops_with_00803_16x9.jpg Inzimino sounds exotic, but in fact it is an easy chard and chickpea stew that goes perfectly with succulent griddled lamb chops. 1 head of Swiss chard, stems cut into 1cm/½in slices, leaves halved4 tbsp olive oil½ onion, finely chopped1 garlic clove, finely sliced1 stick celery, finely chopped1 carrot, peeled and finely chopped1 x 400g/14oz tin chopped tomatoes1 x 400g/14oz tin chickpeas, drained1 char-grilled red pepper, skin and seeds removed, cut into strips8 lamb cutlets1 tsp finely chopped rosemarysea salt and freshly ground black pepper1 red chilli, finely chopped2 tbsp finely chopped fresh flat-leaf parsley 1 head of Swiss chard, stems cut into 1cm/½in slices, leaves halved 4 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely sliced 1 stick celery, finely chopped 1 carrot, peeled and finely chopped 1 x 400g/14oz tin chopped tomatoes 1 x 400g/14oz tin chickpeas, drained 1 char-grilled red pepper, skin and seeds removed, cut into strips 8 lamb cutlets 1 tsp finely chopped rosemary sea salt and freshly ground black pepper 1 red chilli, finely chopped 2 tbsp finely chopped fresh flat-leaf parsley Method Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about four minutes. Drain.Heat a tablespoon of the olive oil in a heavy pan, add the onion, garlic, celery and carrot and cook gently for 15-20 minutes until tender. Stir in the tinned tomatoes, chickpeas and pepper and cook for 10 minutes, or until thickened. Add the Swiss chard and cook for another 10 minutes. Place the lamb cutlets onto a heavy board, cover with cling film and gently pound out the lamb chops evenly with a rolling pin or meat mallet. When the chops are about 1cm/½in thick remove the cling film. Rub the lamb chops with a tablespoon of the olive oil so that they are coated, then add the rosemary, sea salt and black pepper.In a very hot griddle pan cook the lamb chops one minute on each side for juicy medium-rare lamb.Finish off by chopping a fresh red chilli with a small handful of chopped parsley, place in a small bowl with the remaining two tablespoons of olive oil. Drizzle this mixture over the lamb and serve with the inzimino alongside. Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about four minutes. Drain. Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about four minutes. Drain. Heat a tablespoon of the olive oil in a heavy pan, add the onion, garlic, celery and carrot and cook gently for 15-20 minutes until tender. Stir in the tinned tomatoes, chickpeas and pepper and cook for 10 minutes, or until thickened. Add the Swiss chard and cook for another 10 minutes. Heat a tablespoon of the olive oil in a heavy pan, add the onion, garlic, celery and carrot and cook gently for 15-20 minutes until tender. Stir in the tinned tomatoes, chickpeas and pepper and cook for 10 minutes, or until thickened. Add the Swiss chard and cook for another 10 minutes. Place the lamb cutlets onto a heavy board, cover with cling film and gently pound out the lamb chops evenly with a rolling pin or meat mallet. Place the lamb cutlets onto a heavy board, cover with cling film and gently pound out the lamb chops evenly with a rolling pin or meat mallet. When the chops are about 1cm/½in thick remove the cling film. Rub the lamb chops with a tablespoon of the olive oil so that they are coated, then add the rosemary, sea salt and black pepper. When the chops are about 1cm/½in thick remove the cling film. Rub the lamb chops with a tablespoon of the olive oil so that they are coated, then add the rosemary, sea salt and black pepper. In a very hot griddle pan cook the lamb chops one minute on each side for juicy medium-rare lamb. In a very hot griddle pan cook the lamb chops one minute on each side for juicy medium-rare lamb. Finish off by chopping a fresh red chilli with a small handful of chopped parsley, place in a small bowl with the remaining two tablespoons of olive oil. Drizzle this mixture over the lamb and serve with the inzimino alongside. Finish off by chopping a fresh red chilli with a small handful of chopped parsley, place in a small bowl with the remaining two tablespoons of olive oil. Drizzle this mixture over the lamb and serve with the inzimino alongside. | {
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"title": "Griddled lamb chops with inzimino 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/griddled_lamb_chops_with_00803_16x9.jpg Inzimino sounds exotic, but in fact it is an easy chard and chickpea stew that goes perfectly with succulent griddled lamb chops. 1 head of Swiss chard, stems cut into 1cm/½in slices, leaves halved4 tbsp olive oil½ onion, finely chopped1 garlic clove, finely sliced1 stick celery, finely chopped1 carrot, peeled and finely chopped1 x 400g/14oz tin chopped tomatoes1 x 400g/14oz tin chickpeas, drained1 char-grilled red pepper, skin and seeds removed, cut into strips8 lamb cutlets1 tsp finely chopped rosemarysea salt and freshly ground black pepper1 red chilli, finely chopped2 tbsp finely chopped fresh flat-leaf parsley 1 head of Swiss chard, stems cut into 1cm/½in slices, leaves halved 4 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely sliced 1 stick celery, finely chopped 1 carrot, peeled and finely chopped 1 x 400g/14oz tin chopped tomatoes 1 x 400g/14oz tin chickpeas, drained 1 char-grilled red pepper, skin and seeds removed, cut into strips 8 lamb cutlets 1 tsp finely chopped rosemary sea salt and freshly ground black pepper 1 red chilli, finely chopped 2 tbsp finely chopped fresh flat-leaf parsley Method Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about four minutes. Drain.Heat a tablespoon of the olive oil in a heavy pan, add the onion, garlic, celery and carrot and cook gently for 15-20 minutes until tender. Stir in the tinned tomatoes, chickpeas and pepper and cook for 10 minutes, or until thickened. Add the Swiss chard and cook for another 10 minutes. Place the lamb cutlets onto a heavy board, cover with cling film and gently pound out the lamb chops evenly with a rolling pin or meat mallet. When the chops are about 1cm/½in thick remove the cling film. Rub the lamb chops with a tablespoon of the olive oil so that they are coated, then add the rosemary, sea salt and black pepper.In a very hot griddle pan cook the lamb chops one minute on each side for juicy medium-rare lamb.Finish off by chopping a fresh red chilli with a small handful of chopped parsley, place in a small bowl with the remaining two tablespoons of olive oil. Drizzle this mixture over the lamb and serve with the inzimino alongside. Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about four minutes. Drain. Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about four minutes. Drain. Heat a tablespoon of the olive oil in a heavy pan, add the onion, garlic, celery and carrot and cook gently for 15-20 minutes until tender. Stir in the tinned tomatoes, chickpeas and pepper and cook for 10 minutes, or until thickened. Add the Swiss chard and cook for another 10 minutes. Heat a tablespoon of the olive oil in a heavy pan, add the onion, garlic, celery and carrot and cook gently for 15-20 minutes until tender. Stir in the tinned tomatoes, chickpeas and pepper and cook for 10 minutes, or until thickened. Add the Swiss chard and cook for another 10 minutes. Place the lamb cutlets onto a heavy board, cover with cling film and gently pound out the lamb chops evenly with a rolling pin or meat mallet. Place the lamb cutlets onto a heavy board, cover with cling film and gently pound out the lamb chops evenly with a rolling pin or meat mallet. When the chops are about 1cm/½in thick remove the cling film. Rub the lamb chops with a tablespoon of the olive oil so that they are coated, then add the rosemary, sea salt and black pepper. When the chops are about 1cm/½in thick remove the cling film. Rub the lamb chops with a tablespoon of the olive oil so that they are coated, then add the rosemary, sea salt and black pepper. In a very hot griddle pan cook the lamb chops one minute on each side for juicy medium-rare lamb. In a very hot griddle pan cook the lamb chops one minute on each side for juicy medium-rare lamb. Finish off by chopping a fresh red chilli with a small handful of chopped parsley, place in a small bowl with the remaining two tablespoons of olive oil. Drizzle this mixture over the lamb and serve with the inzimino alongside. Finish off by chopping a fresh red chilli with a small handful of chopped parsley, place in a small bowl with the remaining two tablespoons of olive oil. Drizzle this mixture over the lamb and serve with the inzimino alongside."
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} | dcaba4509968f9d08eb5f964b946c78df8467c242c0cd113ea32661a992616c6 | Pork chop “Maman Blanc” with sauté potatoes recipe
An average of 4.9 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_chop_maman_blanc_71608_16x9.jpg The best pork chop recipe in the world, cooked the way my mother would do it. She understood an important basic technique of pan-frying meat in such a way that you can create the most delectable juices. 2 pork chops on the bone, 3cm/1in thick1 pinch sea salt1 tsp coarsely ground black pepper20g/½oz unsalted butter 2 pork chops on the bone, 3cm/1in thick 1 pinch sea salt 1 tsp coarsely ground black pepper 20g/½oz unsalted butter 4 medium potatoes (preferably Maris Piper or King Edward), cut into 1cm/½in and place in a bowl of cold water2 tbsp rapeseed oil 2 pinches sea salt2 pinches freshly ground black pepper 20g/½oz unsalted butter 4 medium potatoes (preferably Maris Piper or King Edward), cut into 1cm/½in and place in a bowl of cold water 2 tbsp rapeseed oil 2 pinches sea salt 2 pinches freshly ground black pepper 20g/½oz unsalted butter handful flat-leaf parsley, finely chopped½ shallot, finely chopped1 garlic clove, finely chopped handful flat-leaf parsley, finely chopped ½ shallot, finely chopped 1 garlic clove, finely chopped 8 leaves sage, deep-fried for one minute until crisp2 tbsp Dijon mustard 8 leaves sage, deep-fried for one minute until crisp 2 tbsp Dijon mustard Method For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side.On a medium heat, in a large frying pan, heat the butter until foaming, but without letting it burn.Raise the heat to medium high, lay the chops in the foaming butter and cook for 6–7 minutes on each side for medium.Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice. Continue to heat for a minute or so until the liquid reduces in volume to a rich sauce.For the sauté potatoes, blanch the diced potatoes in a pan of boiling water for 30 seconds, then drain in a colander and allow the steam to escape for a minute or two. (Of course you can cook the potatoes from raw, but they may brown too quickly as they have a high starch content. By blanching them you are neutralising the starches, giving the potato a better texture and colour.)On a high heat, in a large frying pan, gently fry the diced potatoes in the oil, season with salt and pepper and cook for 4–5 minutes stirring every minute until golden-brown. For the persillade, mix together all the ingredients in a small bowl.Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary.To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard. For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side. For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side. On a medium heat, in a large frying pan, heat the butter until foaming, but without letting it burn. On a medium heat, in a large frying pan, heat the butter until foaming, but without letting it burn. Raise the heat to medium high, lay the chops in the foaming butter and cook for 6–7 minutes on each side for medium. Raise the heat to medium high, lay the chops in the foaming butter and cook for 6–7 minutes on each side for medium. Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice. Continue to heat for a minute or so until the liquid reduces in volume to a rich sauce. Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice. Continue to heat for a minute or so until the liquid reduces in volume to a rich sauce. For the sauté potatoes, blanch the diced potatoes in a pan of boiling water for 30 seconds, then drain in a colander and allow the steam to escape for a minute or two. (Of course you can cook the potatoes from raw, but they may brown too quickly as they have a high starch content. By blanching them you are neutralising the starches, giving the potato a better texture and colour.) For the sauté potatoes, blanch the diced potatoes in a pan of boiling water for 30 seconds, then drain in a colander and allow the steam to escape for a minute or two. (Of course you can cook the potatoes from raw, but they may brown too quickly as they have a high starch content. By blanching them you are neutralising the starches, giving the potato a better texture and colour.) On a high heat, in a large frying pan, gently fry the diced potatoes in the oil, season with salt and pepper and cook for 4–5 minutes stirring every minute until golden-brown. On a high heat, in a large frying pan, gently fry the diced potatoes in the oil, season with salt and pepper and cook for 4–5 minutes stirring every minute until golden-brown. For the persillade, mix together all the ingredients in a small bowl. For the persillade, mix together all the ingredients in a small bowl. Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary. Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary. To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard. To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard. Recipe tips When frying the pork, to test if it is done, press it gently with your forefinger. The firmer it is the more it is cooked. With experience you can learn to know how firm the meat should be for it to be cooked to your liking. | {
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"title": "Pork chop “Maman Blanc” with sauté potatoes recipe",
"content": "An average of 4.9 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_chop_maman_blanc_71608_16x9.jpg The best pork chop recipe in the world, cooked the way my mother would do it. She understood an important basic technique of pan-frying meat in such a way that you can create the most delectable juices. 2 pork chops on the bone, 3cm/1in thick1 pinch sea salt1 tsp coarsely ground black pepper20g/½oz unsalted butter 2 pork chops on the bone, 3cm/1in thick 1 pinch sea salt 1 tsp coarsely ground black pepper 20g/½oz unsalted butter 4 medium potatoes (preferably Maris Piper or King Edward), cut into 1cm/½in and place in a bowl of cold water2 tbsp rapeseed oil 2 pinches sea salt2 pinches freshly ground black pepper 20g/½oz unsalted butter 4 medium potatoes (preferably Maris Piper or King Edward), cut into 1cm/½in and place in a bowl of cold water 2 tbsp rapeseed oil 2 pinches sea salt 2 pinches freshly ground black pepper 20g/½oz unsalted butter handful flat-leaf parsley, finely chopped½ shallot, finely chopped1 garlic clove, finely chopped handful flat-leaf parsley, finely chopped ½ shallot, finely chopped 1 garlic clove, finely chopped 8 leaves sage, deep-fried for one minute until crisp2 tbsp Dijon mustard 8 leaves sage, deep-fried for one minute until crisp 2 tbsp Dijon mustard Method For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side.On a medium heat, in a large frying pan, heat the butter until foaming, but without letting it burn.Raise the heat to medium high, lay the chops in the foaming butter and cook for 6–7 minutes on each side for medium.Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice. Continue to heat for a minute or so until the liquid reduces in volume to a rich sauce.For the sauté potatoes, blanch the diced potatoes in a pan of boiling water for 30 seconds, then drain in a colander and allow the steam to escape for a minute or two. (Of course you can cook the potatoes from raw, but they may brown too quickly as they have a high starch content. By blanching them you are neutralising the starches, giving the potato a better texture and colour.)On a high heat, in a large frying pan, gently fry the diced potatoes in the oil, season with salt and pepper and cook for 4–5 minutes stirring every minute until golden-brown. For the persillade, mix together all the ingredients in a small bowl.Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary.To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard. For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side. For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side. On a medium heat, in a large frying pan, heat the butter until foaming, but without letting it burn. On a medium heat, in a large frying pan, heat the butter until foaming, but without letting it burn. Raise the heat to medium high, lay the chops in the foaming butter and cook for 6–7 minutes on each side for medium. Raise the heat to medium high, lay the chops in the foaming butter and cook for 6–7 minutes on each side for medium. Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice. Continue to heat for a minute or so until the liquid reduces in volume to a rich sauce. Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice. Continue to heat for a minute or so until the liquid reduces in volume to a rich sauce. For the sauté potatoes, blanch the diced potatoes in a pan of boiling water for 30 seconds, then drain in a colander and allow the steam to escape for a minute or two. (Of course you can cook the potatoes from raw, but they may brown too quickly as they have a high starch content. By blanching them you are neutralising the starches, giving the potato a better texture and colour.) For the sauté potatoes, blanch the diced potatoes in a pan of boiling water for 30 seconds, then drain in a colander and allow the steam to escape for a minute or two. (Of course you can cook the potatoes from raw, but they may brown too quickly as they have a high starch content. By blanching them you are neutralising the starches, giving the potato a better texture and colour.) On a high heat, in a large frying pan, gently fry the diced potatoes in the oil, season with salt and pepper and cook for 4–5 minutes stirring every minute until golden-brown. On a high heat, in a large frying pan, gently fry the diced potatoes in the oil, season with salt and pepper and cook for 4–5 minutes stirring every minute until golden-brown. For the persillade, mix together all the ingredients in a small bowl. For the persillade, mix together all the ingredients in a small bowl. Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary. Reduce the heat of the potatoes, add the butter and two-thirds of the persillade. Taste and adjust the seasoning if necessary. To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard. To serve, pour the juices from the deglazed chop pan onto the steaks and serve with the sautéed potatoes, crisp sage leaves and Dijon mustard. Recipe tips When frying the pork, to test if it is done, press it gently with your forefinger. The firmer it is the more it is cooked. With experience you can learn to know how firm the meat should be for it to be cooked to your liking."
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} | 19d86e2d190752c4600be5b36f06768e6e1780c4a039b333706d533b18272c1a | Pork chops with cider and apples recipe
An average of 4.7 out of 5 stars from 6 ratings Who said pork chops couldn't be posh? Give them apples, onions and mustard, as well as plenty of mash, and you'll have a classy dinner that satisfies. 4 x 200g/7oz pork chops 4 tsp sea salt flakes2 tbsp olive oil2 onions, peeled, finely chopped150g/5oz smoked bacon, chopped1 bouquet garni (celery, parsley, bay leaves and thyme)300g/10½oz button mushrooms300g/10½oz shallots, peeled, cooked for ten minutes, then drained and refreshed in cold water4 Cox's apples, peeled, cores removed, quartered4 tbsp muscovado sugar500ml/17½fl oz Suffolk cider4 tsp English mustard400ml/14fl oz double creamcooked carrots, to servemashed potatoes, to serve 4 x 200g/7oz pork chops 4 tsp sea salt flakes 2 tbsp olive oil 2 onions, peeled, finely chopped 150g/5oz smoked bacon, chopped 1 bouquet garni (celery, parsley, bay leaves and thyme) 300g/10½oz button mushrooms 300g/10½oz shallots, peeled, cooked for ten minutes, then drained and refreshed in cold water 4 Cox's apples, peeled, cores removed, quartered 4 tbsp muscovado sugar 500ml/17½fl oz Suffolk cider 4 tsp English mustard 400ml/14fl oz double cream cooked carrots, to serve mashed potatoes, to serve Method Roll the fat sides of the pork chops in the salt flakes.Heat a griddle pan until smoking. Sear the fat side of the pork chops in the pan for 1-2 minutes, using tongs to keep the pork chops upright in the pan. When the fat is golden-brown and crisp, lay the pork chops down flat and fry for 3-4 minutes on both sides, or until the pork chop has deep griddle marks all over. Set aside.Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is starting to colour. Add the bouquet garni, button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes. Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon, then bring to the boil. Add the pork chops and cook for 10-15 minutes, or until the pork is cooked through (the juices should run clear when the pork is pierced at the thickest part).Meanwhile, dust the apple pieces with the muscovado sugar. Place the griddle pan used to cook the pork back over the heat, then add the apples and cook for 8-10 minutes, or until the apples are golden-brown and caramelised.Remove the pork chops from the pan and set aside to rest. Return the pan to the heat and bring to a rapid boil, then stir in the mustard and cream and cook for 4-5 minutes, or until the liquid has reduced to a sauce consistency.To serve, spoon the caramelised apples onto serving plates and arrange a pork chop next to the apples, with the cooked carrots and mashed potatoes alongside. Spoon over the sauce and serve. Roll the fat sides of the pork chops in the salt flakes. Roll the fat sides of the pork chops in the salt flakes. Heat a griddle pan until smoking. Sear the fat side of the pork chops in the pan for 1-2 minutes, using tongs to keep the pork chops upright in the pan. When the fat is golden-brown and crisp, lay the pork chops down flat and fry for 3-4 minutes on both sides, or until the pork chop has deep griddle marks all over. Set aside. Heat a griddle pan until smoking. Sear the fat side of the pork chops in the pan for 1-2 minutes, using tongs to keep the pork chops upright in the pan. When the fat is golden-brown and crisp, lay the pork chops down flat and fry for 3-4 minutes on both sides, or until the pork chop has deep griddle marks all over. Set aside. Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is starting to colour. Add the bouquet garni, button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes. Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is starting to colour. Add the bouquet garni, button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes. Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon, then bring to the boil. Add the pork chops and cook for 10-15 minutes, or until the pork is cooked through (the juices should run clear when the pork is pierced at the thickest part). Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon, then bring to the boil. Add the pork chops and cook for 10-15 minutes, or until the pork is cooked through (the juices should run clear when the pork is pierced at the thickest part). Meanwhile, dust the apple pieces with the muscovado sugar. Place the griddle pan used to cook the pork back over the heat, then add the apples and cook for 8-10 minutes, or until the apples are golden-brown and caramelised. Meanwhile, dust the apple pieces with the muscovado sugar. Place the griddle pan used to cook the pork back over the heat, then add the apples and cook for 8-10 minutes, or until the apples are golden-brown and caramelised. Remove the pork chops from the pan and set aside to rest. Return the pan to the heat and bring to a rapid boil, then stir in the mustard and cream and cook for 4-5 minutes, or until the liquid has reduced to a sauce consistency. Remove the pork chops from the pan and set aside to rest. Return the pan to the heat and bring to a rapid boil, then stir in the mustard and cream and cook for 4-5 minutes, or until the liquid has reduced to a sauce consistency. To serve, spoon the caramelised apples onto serving plates and arrange a pork chop next to the apples, with the cooked carrots and mashed potatoes alongside. Spoon over the sauce and serve. To serve, spoon the caramelised apples onto serving plates and arrange a pork chop next to the apples, with the cooked carrots and mashed potatoes alongside. Spoon over the sauce and serve. | {
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"content": "An average of 4.7 out of 5 stars from 6 ratings Who said pork chops couldn't be posh? Give them apples, onions and mustard, as well as plenty of mash, and you'll have a classy dinner that satisfies. 4 x 200g/7oz pork chops 4 tsp sea salt flakes2 tbsp olive oil2 onions, peeled, finely chopped150g/5oz smoked bacon, chopped1 bouquet garni (celery, parsley, bay leaves and thyme)300g/10½oz button mushrooms300g/10½oz shallots, peeled, cooked for ten minutes, then drained and refreshed in cold water4 Cox's apples, peeled, cores removed, quartered4 tbsp muscovado sugar500ml/17½fl oz Suffolk cider4 tsp English mustard400ml/14fl oz double creamcooked carrots, to servemashed potatoes, to serve 4 x 200g/7oz pork chops 4 tsp sea salt flakes 2 tbsp olive oil 2 onions, peeled, finely chopped 150g/5oz smoked bacon, chopped 1 bouquet garni (celery, parsley, bay leaves and thyme) 300g/10½oz button mushrooms 300g/10½oz shallots, peeled, cooked for ten minutes, then drained and refreshed in cold water 4 Cox's apples, peeled, cores removed, quartered 4 tbsp muscovado sugar 500ml/17½fl oz Suffolk cider 4 tsp English mustard 400ml/14fl oz double cream cooked carrots, to serve mashed potatoes, to serve Method Roll the fat sides of the pork chops in the salt flakes.Heat a griddle pan until smoking. Sear the fat side of the pork chops in the pan for 1-2 minutes, using tongs to keep the pork chops upright in the pan. When the fat is golden-brown and crisp, lay the pork chops down flat and fry for 3-4 minutes on both sides, or until the pork chop has deep griddle marks all over. Set aside.Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is starting to colour. Add the bouquet garni, button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes. Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon, then bring to the boil. Add the pork chops and cook for 10-15 minutes, or until the pork is cooked through (the juices should run clear when the pork is pierced at the thickest part).Meanwhile, dust the apple pieces with the muscovado sugar. Place the griddle pan used to cook the pork back over the heat, then add the apples and cook for 8-10 minutes, or until the apples are golden-brown and caramelised.Remove the pork chops from the pan and set aside to rest. Return the pan to the heat and bring to a rapid boil, then stir in the mustard and cream and cook for 4-5 minutes, or until the liquid has reduced to a sauce consistency.To serve, spoon the caramelised apples onto serving plates and arrange a pork chop next to the apples, with the cooked carrots and mashed potatoes alongside. Spoon over the sauce and serve. Roll the fat sides of the pork chops in the salt flakes. Roll the fat sides of the pork chops in the salt flakes. Heat a griddle pan until smoking. Sear the fat side of the pork chops in the pan for 1-2 minutes, using tongs to keep the pork chops upright in the pan. When the fat is golden-brown and crisp, lay the pork chops down flat and fry for 3-4 minutes on both sides, or until the pork chop has deep griddle marks all over. Set aside. Heat a griddle pan until smoking. Sear the fat side of the pork chops in the pan for 1-2 minutes, using tongs to keep the pork chops upright in the pan. When the fat is golden-brown and crisp, lay the pork chops down flat and fry for 3-4 minutes on both sides, or until the pork chop has deep griddle marks all over. Set aside. Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is starting to colour. Add the bouquet garni, button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes. Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is starting to colour. Add the bouquet garni, button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes. Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon, then bring to the boil. Add the pork chops and cook for 10-15 minutes, or until the pork is cooked through (the juices should run clear when the pork is pierced at the thickest part). Pour the cider into the pan and deglaze by scraping up any browned bits from the bottom of the pan with a wooden spoon, then bring to the boil. Add the pork chops and cook for 10-15 minutes, or until the pork is cooked through (the juices should run clear when the pork is pierced at the thickest part). Meanwhile, dust the apple pieces with the muscovado sugar. Place the griddle pan used to cook the pork back over the heat, then add the apples and cook for 8-10 minutes, or until the apples are golden-brown and caramelised. Meanwhile, dust the apple pieces with the muscovado sugar. Place the griddle pan used to cook the pork back over the heat, then add the apples and cook for 8-10 minutes, or until the apples are golden-brown and caramelised. Remove the pork chops from the pan and set aside to rest. Return the pan to the heat and bring to a rapid boil, then stir in the mustard and cream and cook for 4-5 minutes, or until the liquid has reduced to a sauce consistency. Remove the pork chops from the pan and set aside to rest. Return the pan to the heat and bring to a rapid boil, then stir in the mustard and cream and cook for 4-5 minutes, or until the liquid has reduced to a sauce consistency. To serve, spoon the caramelised apples onto serving plates and arrange a pork chop next to the apples, with the cooked carrots and mashed potatoes alongside. Spoon over the sauce and serve. To serve, spoon the caramelised apples onto serving plates and arrange a pork chop next to the apples, with the cooked carrots and mashed potatoes alongside. Spoon over the sauce and serve."
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} | 288479cd4d085f397f31ba3f04afae4bdd35227899628f800772ee5a0ac088a2 | Pork chops with apples and cider recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porkchopswithapplesa_92491_16x9.jpg The great thing about this dish is you can either cook it quickly on a high heat or cook it for hours on low. 4 pork chops, good thick ones with lots of fatsalt and freshly ground black peppera good glug fruity olive oil1 large onion, or 2 small ones, peeled, choppeda couple of eating apples, each cut into 8 wedges, and at least 3 eating apples left wholea few fresh sage leavesa few juniper berries, squashed using the back of a knifea good glass of dry cider 4 pork chops, good thick ones with lots of fat salt and freshly ground black pepper a good glug fruity olive oil 1 large onion, or 2 small ones, peeled, chopped a couple of eating apples, each cut into 8 wedges, and at least 3 eating apples left whole a few fresh sage leaves a few juniper berries, squashed using the back of a knife a good glass of dry cider Method Preheat the oven to 200C/400F/Gas 6.Season the chops well with salt and freshly ground black pepper. In a large shallow ovenproof pan, heat the olive oil and fry the rind of each chop for a good head start to getting them crisp. Then lightly fry each side for a minute or so to get the outside crusty and golden brown, and remove from the pan. Add the onion to the same pan with the pork juices, and brown a little before adding in the apple wedges and sage leaves (add only a few as sage can overpower the dish) with the juniper berries.Add the chops back into the pan, and nestle them among the apples and onions, along with the remaining whole apples. Pour over the cider, enough to just cover the ingredients, season to taste and place in the oven for about half an hour, or until the pork and apple are cooked. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Season the chops well with salt and freshly ground black pepper. In a large shallow ovenproof pan, heat the olive oil and fry the rind of each chop for a good head start to getting them crisp. Then lightly fry each side for a minute or so to get the outside crusty and golden brown, and remove from the pan. Add the onion to the same pan with the pork juices, and brown a little before adding in the apple wedges and sage leaves (add only a few as sage can overpower the dish) with the juniper berries. Season the chops well with salt and freshly ground black pepper. In a large shallow ovenproof pan, heat the olive oil and fry the rind of each chop for a good head start to getting them crisp. Then lightly fry each side for a minute or so to get the outside crusty and golden brown, and remove from the pan. Add the onion to the same pan with the pork juices, and brown a little before adding in the apple wedges and sage leaves (add only a few as sage can overpower the dish) with the juniper berries. Add the chops back into the pan, and nestle them among the apples and onions, along with the remaining whole apples. Pour over the cider, enough to just cover the ingredients, season to taste and place in the oven for about half an hour, or until the pork and apple are cooked. Add the chops back into the pan, and nestle them among the apples and onions, along with the remaining whole apples. Pour over the cider, enough to just cover the ingredients, season to taste and place in the oven for about half an hour, or until the pork and apple are cooked. | {
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"title": "Pork chops with apples and cider recipe",
"content": "An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porkchopswithapplesa_92491_16x9.jpg The great thing about this dish is you can either cook it quickly on a high heat or cook it for hours on low. 4 pork chops, good thick ones with lots of fatsalt and freshly ground black peppera good glug fruity olive oil1 large onion, or 2 small ones, peeled, choppeda couple of eating apples, each cut into 8 wedges, and at least 3 eating apples left wholea few fresh sage leavesa few juniper berries, squashed using the back of a knifea good glass of dry cider 4 pork chops, good thick ones with lots of fat salt and freshly ground black pepper a good glug fruity olive oil 1 large onion, or 2 small ones, peeled, chopped a couple of eating apples, each cut into 8 wedges, and at least 3 eating apples left whole a few fresh sage leaves a few juniper berries, squashed using the back of a knife a good glass of dry cider Method Preheat the oven to 200C/400F/Gas 6.Season the chops well with salt and freshly ground black pepper. In a large shallow ovenproof pan, heat the olive oil and fry the rind of each chop for a good head start to getting them crisp. Then lightly fry each side for a minute or so to get the outside crusty and golden brown, and remove from the pan. Add the onion to the same pan with the pork juices, and brown a little before adding in the apple wedges and sage leaves (add only a few as sage can overpower the dish) with the juniper berries.Add the chops back into the pan, and nestle them among the apples and onions, along with the remaining whole apples. Pour over the cider, enough to just cover the ingredients, season to taste and place in the oven for about half an hour, or until the pork and apple are cooked. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Season the chops well with salt and freshly ground black pepper. In a large shallow ovenproof pan, heat the olive oil and fry the rind of each chop for a good head start to getting them crisp. Then lightly fry each side for a minute or so to get the outside crusty and golden brown, and remove from the pan. Add the onion to the same pan with the pork juices, and brown a little before adding in the apple wedges and sage leaves (add only a few as sage can overpower the dish) with the juniper berries. Season the chops well with salt and freshly ground black pepper. In a large shallow ovenproof pan, heat the olive oil and fry the rind of each chop for a good head start to getting them crisp. Then lightly fry each side for a minute or so to get the outside crusty and golden brown, and remove from the pan. Add the onion to the same pan with the pork juices, and brown a little before adding in the apple wedges and sage leaves (add only a few as sage can overpower the dish) with the juniper berries. Add the chops back into the pan, and nestle them among the apples and onions, along with the remaining whole apples. Pour over the cider, enough to just cover the ingredients, season to taste and place in the oven for about half an hour, or until the pork and apple are cooked. Add the chops back into the pan, and nestle them among the apples and onions, along with the remaining whole apples. Pour over the cider, enough to just cover the ingredients, season to taste and place in the oven for about half an hour, or until the pork and apple are cooked."
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} | 94d790ab7f0225d6728ae97acdadf182f51b83c48bfe392d9a111a7079edfc81 | Pork chops with gremolata recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porkchopswithgremola_89214_16x9.jpg 2 pork chopssalt and freshly ground black pepper25g/1oz butter1 tbsp olive oil2 garlic cloves, skins on, squashed flat175ml/6fl oz white wine 2 pork chops salt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 2 garlic cloves, skins on, squashed flat 175ml/6fl oz white wine 2 tbsp finely chopped fresh parsley1 garlic clove, finely chopped½ lemon, zest only 2 tbsp finely chopped fresh parsley 1 garlic clove, finely chopped ½ lemon, zest only Method Season the pork chops with salt and black pepper. Heat the butter and oil together in a frying pan until frothing, then add the garlic and seasoned pork chops. Fry on a high heat for 2–3 minutes, or until browned, on each side. Lower the heat and continue cooking for 3–4 minutes, or until the pork is cooked through. Transfer the chops to a warm serving plate.Pour the wine into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced by two-thirds. For the gemolata, mix together the parsley, garlic and lemon zest in a small bowl.To serve, spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata. Season the pork chops with salt and black pepper. Heat the butter and oil together in a frying pan until frothing, then add the garlic and seasoned pork chops. Fry on a high heat for 2–3 minutes, or until browned, on each side. Lower the heat and continue cooking for 3–4 minutes, or until the pork is cooked through. Transfer the chops to a warm serving plate. Season the pork chops with salt and black pepper. Heat the butter and oil together in a frying pan until frothing, then add the garlic and seasoned pork chops. Fry on a high heat for 2–3 minutes, or until browned, on each side. Lower the heat and continue cooking for 3–4 minutes, or until the pork is cooked through. Transfer the chops to a warm serving plate. Pour the wine into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced by two-thirds. Pour the wine into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced by two-thirds. For the gemolata, mix together the parsley, garlic and lemon zest in a small bowl. For the gemolata, mix together the parsley, garlic and lemon zest in a small bowl. To serve, spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata. To serve, spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata. | {
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"title": "Pork chops with gremolata recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/porkchopswithgremola_89214_16x9.jpg 2 pork chopssalt and freshly ground black pepper25g/1oz butter1 tbsp olive oil2 garlic cloves, skins on, squashed flat175ml/6fl oz white wine 2 pork chops salt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 2 garlic cloves, skins on, squashed flat 175ml/6fl oz white wine 2 tbsp finely chopped fresh parsley1 garlic clove, finely chopped½ lemon, zest only 2 tbsp finely chopped fresh parsley 1 garlic clove, finely chopped ½ lemon, zest only Method Season the pork chops with salt and black pepper. Heat the butter and oil together in a frying pan until frothing, then add the garlic and seasoned pork chops. Fry on a high heat for 2–3 minutes, or until browned, on each side. Lower the heat and continue cooking for 3–4 minutes, or until the pork is cooked through. Transfer the chops to a warm serving plate.Pour the wine into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced by two-thirds. For the gemolata, mix together the parsley, garlic and lemon zest in a small bowl.To serve, spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata. Season the pork chops with salt and black pepper. Heat the butter and oil together in a frying pan until frothing, then add the garlic and seasoned pork chops. Fry on a high heat for 2–3 minutes, or until browned, on each side. Lower the heat and continue cooking for 3–4 minutes, or until the pork is cooked through. Transfer the chops to a warm serving plate. Season the pork chops with salt and black pepper. Heat the butter and oil together in a frying pan until frothing, then add the garlic and seasoned pork chops. Fry on a high heat for 2–3 minutes, or until browned, on each side. Lower the heat and continue cooking for 3–4 minutes, or until the pork is cooked through. Transfer the chops to a warm serving plate. Pour the wine into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced by two-thirds. Pour the wine into the pan to deglaze, scraping off the residue from the bottom of the pan. Bubble over a high heat for 4–5 minutes, or until the liquid has reduced by two-thirds. For the gemolata, mix together the parsley, garlic and lemon zest in a small bowl. For the gemolata, mix together the parsley, garlic and lemon zest in a small bowl. To serve, spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata. To serve, spoon the reduced white wine sauce around the pork chops and sprinkle over the gremolata."
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} | 36d894891dacc81ae16b1091df64e11901a661a39f69593e496290dd8f9fdf63 | Spiced lamb chops and aubergines with labneh recipe
An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_lamb_chops_and_65124_16x9.jpg Charred, marinated lamb, garlicky aubergine, spiced tomato sauce, creamy yoghurt and pickled chillies marry perfectly to create a feast of textures and flavours. Cook on the barbecue or a griddle pan. 400g tin chopped tomatoes 2 tbsp rose harissa 2 tsp caster sugar squeeze lemon juice 400g tin chopped tomatoes 2 tbsp rose harissa 2 tsp caster sugar squeeze lemon juice 1 tsp ground cumin 1 tsp paprika 1 tsp cinnamon1 tbsp garlic granules 2 tbsp tomato purée2 tbsp garlic oil, plus extra for brushing8 lamb chops, fat removed1 large aubergine or 2 small aubergines, sliced 2.5cm/1in thick4 tomatoes, halved 1 red onion, halved and thickly sliced500g/1lb 2oz labneh or thick Greek yoghurt 25g/1oz flat-leaf parsley, leaves picked handful pine nuts 4–5 pickled chillies, mixed colours2 tbsp tahini 1 tsp pul biber sea salt and freshly ground black pepper 1 tsp ground cumin 1 tsp paprika 1 tsp cinnamon 1 tbsp garlic granules 2 tbsp tomato purée 2 tbsp garlic oil, plus extra for brushing 8 lamb chops, fat removed 1 large aubergine or 2 small aubergines, sliced 2.5cm/1in thick 4 tomatoes, halved 1 red onion, halved and thickly sliced 500g/1lb 2oz labneh or thick Greek yoghurt 25g/1oz flat-leaf parsley, leaves picked handful pine nuts 4–5 pickled chillies, mixed colours 2 tbsp tahini 1 tsp pul biber sea salt and freshly ground black pepper 4 pitta breads 4 pitta breads Method To make the spiced tomato sauce, heat the chopped tomatoes, harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce. Remove from the heat and set aside to cool, then blend until smooth using a stick blender.Preheat a griddle pan or barbecue. Tip the cumin, paprika, cinnamon and garlic granules into a bowl and mix with the tomato purée, garlic oil and a generous grinding of black pepper. Add the lamb chops and massage the marinade into the meat with your hands. Set aside for a minimum of half an hour, or overnight. Brush both sides of the aubergines with garlic oil and put on the hot griddle pan or barbecue. Grill for 3–4 minutes on each side until softened and charred. Brush the tomato halves with garlic oil and place cut-side down on the griddle pan or barbecue. Toss the onion with a little garlic oil and place on the griddle pan or barbecue. Cook the onion and tomato for the same amount of time as the aubergine, then remove everything and set aside on a plate.Grill the marinated lamb chops for about 1 minute on each side. Cook for a little longer if the meat has any fat on it. Season with sea salt and set aside to rest. Make sure you let the lamb rest for at least as long as you have cooked it for.Warm the pitta breads when you're ready to serve. Spread the labneh or yoghurt over a large platter, dot the tomato sauce through it, then lightly swirl the two together. Arrange the lamb chops on top, interspersed with the grilled aubergines and tomatoes. Season, then scatter over the parsley, pine nuts and pickled chillies. Drizzle over the tahini, sprinkle with pul biber and serve with warm pitta breads. To make the spiced tomato sauce, heat the chopped tomatoes, harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce. Remove from the heat and set aside to cool, then blend until smooth using a stick blender. To make the spiced tomato sauce, heat the chopped tomatoes, harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce. Remove from the heat and set aside to cool, then blend until smooth using a stick blender. Preheat a griddle pan or barbecue. Preheat a griddle pan or barbecue. Tip the cumin, paprika, cinnamon and garlic granules into a bowl and mix with the tomato purée, garlic oil and a generous grinding of black pepper. Add the lamb chops and massage the marinade into the meat with your hands. Set aside for a minimum of half an hour, or overnight. Tip the cumin, paprika, cinnamon and garlic granules into a bowl and mix with the tomato purée, garlic oil and a generous grinding of black pepper. Add the lamb chops and massage the marinade into the meat with your hands. Set aside for a minimum of half an hour, or overnight. Brush both sides of the aubergines with garlic oil and put on the hot griddle pan or barbecue. Grill for 3–4 minutes on each side until softened and charred. Brush the tomato halves with garlic oil and place cut-side down on the griddle pan or barbecue. Toss the onion with a little garlic oil and place on the griddle pan or barbecue. Cook the onion and tomato for the same amount of time as the aubergine, then remove everything and set aside on a plate. Brush both sides of the aubergines with garlic oil and put on the hot griddle pan or barbecue. Grill for 3–4 minutes on each side until softened and charred. Brush the tomato halves with garlic oil and place cut-side down on the griddle pan or barbecue. Toss the onion with a little garlic oil and place on the griddle pan or barbecue. Cook the onion and tomato for the same amount of time as the aubergine, then remove everything and set aside on a plate. Grill the marinated lamb chops for about 1 minute on each side. Cook for a little longer if the meat has any fat on it. Season with sea salt and set aside to rest. Make sure you let the lamb rest for at least as long as you have cooked it for. Grill the marinated lamb chops for about 1 minute on each side. Cook for a little longer if the meat has any fat on it. Season with sea salt and set aside to rest. Make sure you let the lamb rest for at least as long as you have cooked it for. Warm the pitta breads when you're ready to serve. Spread the labneh or yoghurt over a large platter, dot the tomato sauce through it, then lightly swirl the two together. Arrange the lamb chops on top, interspersed with the grilled aubergines and tomatoes. Season, then scatter over the parsley, pine nuts and pickled chillies. Drizzle over the tahini, sprinkle with pul biber and serve with warm pitta breads. Warm the pitta breads when you're ready to serve. Spread the labneh or yoghurt over a large platter, dot the tomato sauce through it, then lightly swirl the two together. Arrange the lamb chops on top, interspersed with the grilled aubergines and tomatoes. Season, then scatter over the parsley, pine nuts and pickled chillies. Drizzle over the tahini, sprinkle with pul biber and serve with warm pitta breads. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced lamb chops and aubergines with labneh recipe",
"content": "An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_lamb_chops_and_65124_16x9.jpg Charred, marinated lamb, garlicky aubergine, spiced tomato sauce, creamy yoghurt and pickled chillies marry perfectly to create a feast of textures and flavours. Cook on the barbecue or a griddle pan. 400g tin chopped tomatoes 2 tbsp rose harissa 2 tsp caster sugar squeeze lemon juice 400g tin chopped tomatoes 2 tbsp rose harissa 2 tsp caster sugar squeeze lemon juice 1 tsp ground cumin 1 tsp paprika 1 tsp cinnamon1 tbsp garlic granules 2 tbsp tomato purée2 tbsp garlic oil, plus extra for brushing8 lamb chops, fat removed1 large aubergine or 2 small aubergines, sliced 2.5cm/1in thick4 tomatoes, halved 1 red onion, halved and thickly sliced500g/1lb 2oz labneh or thick Greek yoghurt 25g/1oz flat-leaf parsley, leaves picked handful pine nuts 4–5 pickled chillies, mixed colours2 tbsp tahini 1 tsp pul biber sea salt and freshly ground black pepper 1 tsp ground cumin 1 tsp paprika 1 tsp cinnamon 1 tbsp garlic granules 2 tbsp tomato purée 2 tbsp garlic oil, plus extra for brushing 8 lamb chops, fat removed 1 large aubergine or 2 small aubergines, sliced 2.5cm/1in thick 4 tomatoes, halved 1 red onion, halved and thickly sliced 500g/1lb 2oz labneh or thick Greek yoghurt 25g/1oz flat-leaf parsley, leaves picked handful pine nuts 4–5 pickled chillies, mixed colours 2 tbsp tahini 1 tsp pul biber sea salt and freshly ground black pepper 4 pitta breads 4 pitta breads Method To make the spiced tomato sauce, heat the chopped tomatoes, harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce. Remove from the heat and set aside to cool, then blend until smooth using a stick blender.Preheat a griddle pan or barbecue. Tip the cumin, paprika, cinnamon and garlic granules into a bowl and mix with the tomato purée, garlic oil and a generous grinding of black pepper. Add the lamb chops and massage the marinade into the meat with your hands. Set aside for a minimum of half an hour, or overnight. Brush both sides of the aubergines with garlic oil and put on the hot griddle pan or barbecue. Grill for 3–4 minutes on each side until softened and charred. Brush the tomato halves with garlic oil and place cut-side down on the griddle pan or barbecue. Toss the onion with a little garlic oil and place on the griddle pan or barbecue. Cook the onion and tomato for the same amount of time as the aubergine, then remove everything and set aside on a plate.Grill the marinated lamb chops for about 1 minute on each side. Cook for a little longer if the meat has any fat on it. Season with sea salt and set aside to rest. Make sure you let the lamb rest for at least as long as you have cooked it for.Warm the pitta breads when you're ready to serve. Spread the labneh or yoghurt over a large platter, dot the tomato sauce through it, then lightly swirl the two together. Arrange the lamb chops on top, interspersed with the grilled aubergines and tomatoes. Season, then scatter over the parsley, pine nuts and pickled chillies. Drizzle over the tahini, sprinkle with pul biber and serve with warm pitta breads. To make the spiced tomato sauce, heat the chopped tomatoes, harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce. Remove from the heat and set aside to cool, then blend until smooth using a stick blender. To make the spiced tomato sauce, heat the chopped tomatoes, harissa, sugar and lemon juice in a small saucepan over a medium heat. Bring to a gentle boil and cook for 10 minutes, stirring regularly, until reduced to a thick sauce. Remove from the heat and set aside to cool, then blend until smooth using a stick blender. Preheat a griddle pan or barbecue. Preheat a griddle pan or barbecue. Tip the cumin, paprika, cinnamon and garlic granules into a bowl and mix with the tomato purée, garlic oil and a generous grinding of black pepper. Add the lamb chops and massage the marinade into the meat with your hands. Set aside for a minimum of half an hour, or overnight. Tip the cumin, paprika, cinnamon and garlic granules into a bowl and mix with the tomato purée, garlic oil and a generous grinding of black pepper. Add the lamb chops and massage the marinade into the meat with your hands. Set aside for a minimum of half an hour, or overnight. Brush both sides of the aubergines with garlic oil and put on the hot griddle pan or barbecue. Grill for 3–4 minutes on each side until softened and charred. Brush the tomato halves with garlic oil and place cut-side down on the griddle pan or barbecue. Toss the onion with a little garlic oil and place on the griddle pan or barbecue. Cook the onion and tomato for the same amount of time as the aubergine, then remove everything and set aside on a plate. Brush both sides of the aubergines with garlic oil and put on the hot griddle pan or barbecue. Grill for 3–4 minutes on each side until softened and charred. Brush the tomato halves with garlic oil and place cut-side down on the griddle pan or barbecue. Toss the onion with a little garlic oil and place on the griddle pan or barbecue. Cook the onion and tomato for the same amount of time as the aubergine, then remove everything and set aside on a plate. Grill the marinated lamb chops for about 1 minute on each side. Cook for a little longer if the meat has any fat on it. Season with sea salt and set aside to rest. Make sure you let the lamb rest for at least as long as you have cooked it for. Grill the marinated lamb chops for about 1 minute on each side. Cook for a little longer if the meat has any fat on it. Season with sea salt and set aside to rest. Make sure you let the lamb rest for at least as long as you have cooked it for. Warm the pitta breads when you're ready to serve. Spread the labneh or yoghurt over a large platter, dot the tomato sauce through it, then lightly swirl the two together. Arrange the lamb chops on top, interspersed with the grilled aubergines and tomatoes. Season, then scatter over the parsley, pine nuts and pickled chillies. Drizzle over the tahini, sprinkle with pul biber and serve with warm pitta breads. Warm the pitta breads when you're ready to serve. Spread the labneh or yoghurt over a large platter, dot the tomato sauce through it, then lightly swirl the two together. Arrange the lamb chops on top, interspersed with the grilled aubergines and tomatoes. Season, then scatter over the parsley, pine nuts and pickled chillies. Drizzle over the tahini, sprinkle with pul biber and serve with warm pitta breads."
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} | f5c549f40c3a6b2723940c2f2542a35dafa3d18f784acefd9d99d1ec5657a9cf | Fried eggs three ways recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fried_eggs_three_ways_02866_16x9.jpg Fried eggs but not as you know them! Try frying them in feta for a crispy feta egg, or crispy chilli oil or even 'nduja butter. You'll never look back. 1 tbsp crispy chilli oil 1 tsp sesame seeds (optional) 1 large free-range egg stir-fried vegetables and cooked noodles, to serve 1 tbsp crispy chilli oil 1 tsp sesame seeds (optional) 1 large free-range egg stir-fried vegetables and cooked noodles, to serve 1 tbsp 'nduja 25g/1oz unsalted butter ½ tbsp olive oil 1 large free-range egg 1 slice good-quality sourdough pan-fried spring greens, to serve 1 tsp honey, to serve chopped chives, to garnish (optional) salt and freshly ground black pepper 1 tbsp 'nduja 25g/1oz unsalted butter ½ tbsp olive oil 1 large free-range egg 1 slice good-quality sourdough pan-fried spring greens, to serve 1 tsp honey, to serve chopped chives, to garnish (optional) salt and freshly ground black pepper 1 tbsp olive oil 30g/1oz feta, crumbled 1 large free-range egg 1 small tortilla ½ small ripe avocado1 tsp fresh lime juice salt and freshly ground black pepper pickled red onions (optional) pinch chilli flakes (optional) 1 tbsp olive oil 30g/1oz feta, crumbled 1 large free-range egg 1 small tortilla ½ small ripe avocado 1 tsp fresh lime juice salt and freshly ground black pepper pickled red onions (optional) pinch chilli flakes (optional) Method To make the crispy chilli oil eggs, place a small frying pan over a medium-high heat. Once hot, add the crispy chilli oil and scatter with sesame seeds (if using). Cook for 1 minute until it starts to bubble and the seeds begin to toast. Crack in the egg and turn the heat down to medium. Cook for 2 minutes before gently basting with the oil by pouring it back over the egg with a spoon. Serve the egg over cooked noodles and stir-fried vegetables or with whatever you like. To make the 'nduja butter eggs, heat a small frying pan and, once hot, add the 'nduja and most of the butter (retain a little to butter the toast) and cook for 1 minute until fragrant and bubbling. Add the olive oil. Crack in the egg and cook to your liking, being sure to spoon some of the 'nduja over the yolk. Toast the sourdough and butter it. Top with the pan-fried spring greens and finally the fried egg and the remaining 'nduja butter from the pan. Finish with a drizzle of honey, and a sprinkle of chives if you wish. Season with salt and freshly ground black pepper, to taste. To make the feta fried egg, heat up a pan over a low heat. Add a little olive oil and place a ring of feta in the pan leaving space for the egg in the middle. Allow it to melt and bubble over for about 1–2 minutes. Crack the egg into the middle of the melted feta. Turn up the heat to medium and cook the egg for 3–5 minutes, or until the edges go crisp. You may need to cover the pan with a lid if the egg isn't coking fast enough. Meanwhile, prep the tortilla by dry-frying it in a small frying pan for 2–3 minutes, flipping often. Cut the avocado in half, remove the stone and spoon the flesh straight onto the tortilla and mash it up with a fork. Season to taste with salt and freshly ground black pepper and a little lime juice. Slide the egg onto the middle of the tortilla. It should be crispy on the bottom with melted blobs of feta around the edges. If liked, finish with a few pink pickled onions and chilli flakes. To make the crispy chilli oil eggs, place a small frying pan over a medium-high heat. Once hot, add the crispy chilli oil and scatter with sesame seeds (if using). Cook for 1 minute until it starts to bubble and the seeds begin to toast. To make the crispy chilli oil eggs, place a small frying pan over a medium-high heat. Once hot, add the crispy chilli oil and scatter with sesame seeds (if using). Cook for 1 minute until it starts to bubble and the seeds begin to toast. Crack in the egg and turn the heat down to medium. Cook for 2 minutes before gently basting with the oil by pouring it back over the egg with a spoon. Crack in the egg and turn the heat down to medium. Cook for 2 minutes before gently basting with the oil by pouring it back over the egg with a spoon. Serve the egg over cooked noodles and stir-fried vegetables or with whatever you like. Serve the egg over cooked noodles and stir-fried vegetables or with whatever you like. To make the 'nduja butter eggs, heat a small frying pan and, once hot, add the 'nduja and most of the butter (retain a little to butter the toast) and cook for 1 minute until fragrant and bubbling. Add the olive oil. To make the 'nduja butter eggs, heat a small frying pan and, once hot, add the 'nduja and most of the butter (retain a little to butter the toast) and cook for 1 minute until fragrant and bubbling. Add the olive oil. Crack in the egg and cook to your liking, being sure to spoon some of the 'nduja over the yolk. Crack in the egg and cook to your liking, being sure to spoon some of the 'nduja over the yolk. Toast the sourdough and butter it. Top with the pan-fried spring greens and finally the fried egg and the remaining 'nduja butter from the pan. Finish with a drizzle of honey, and a sprinkle of chives if you wish. Season with salt and freshly ground black pepper, to taste. Toast the sourdough and butter it. Top with the pan-fried spring greens and finally the fried egg and the remaining 'nduja butter from the pan. Finish with a drizzle of honey, and a sprinkle of chives if you wish. Season with salt and freshly ground black pepper, to taste. To make the feta fried egg, heat up a pan over a low heat. Add a little olive oil and place a ring of feta in the pan leaving space for the egg in the middle. Allow it to melt and bubble over for about 1–2 minutes. To make the feta fried egg, heat up a pan over a low heat. Add a little olive oil and place a ring of feta in the pan leaving space for the egg in the middle. Allow it to melt and bubble over for about 1–2 minutes. Crack the egg into the middle of the melted feta. Turn up the heat to medium and cook the egg for 3–5 minutes, or until the edges go crisp. You may need to cover the pan with a lid if the egg isn't coking fast enough. Crack the egg into the middle of the melted feta. Turn up the heat to medium and cook the egg for 3–5 minutes, or until the edges go crisp. You may need to cover the pan with a lid if the egg isn't coking fast enough. Meanwhile, prep the tortilla by dry-frying it in a small frying pan for 2–3 minutes, flipping often. Meanwhile, prep the tortilla by dry-frying it in a small frying pan for 2–3 minutes, flipping often. Cut the avocado in half, remove the stone and spoon the flesh straight onto the tortilla and mash it up with a fork. Season to taste with salt and freshly ground black pepper and a little lime juice. Cut the avocado in half, remove the stone and spoon the flesh straight onto the tortilla and mash it up with a fork. Season to taste with salt and freshly ground black pepper and a little lime juice. Slide the egg onto the middle of the tortilla. It should be crispy on the bottom with melted blobs of feta around the edges. If liked, finish with a few pink pickled onions and chilli flakes. Slide the egg onto the middle of the tortilla. It should be crispy on the bottom with melted blobs of feta around the edges. If liked, finish with a few pink pickled onions and chilli flakes. | {
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"title": "Fried eggs three ways recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fried_eggs_three_ways_02866_16x9.jpg Fried eggs but not as you know them! Try frying them in feta for a crispy feta egg, or crispy chilli oil or even 'nduja butter. You'll never look back. 1 tbsp crispy chilli oil 1 tsp sesame seeds (optional) 1 large free-range egg stir-fried vegetables and cooked noodles, to serve 1 tbsp crispy chilli oil 1 tsp sesame seeds (optional) 1 large free-range egg stir-fried vegetables and cooked noodles, to serve 1 tbsp 'nduja 25g/1oz unsalted butter ½ tbsp olive oil 1 large free-range egg 1 slice good-quality sourdough pan-fried spring greens, to serve 1 tsp honey, to serve chopped chives, to garnish (optional) salt and freshly ground black pepper 1 tbsp 'nduja 25g/1oz unsalted butter ½ tbsp olive oil 1 large free-range egg 1 slice good-quality sourdough pan-fried spring greens, to serve 1 tsp honey, to serve chopped chives, to garnish (optional) salt and freshly ground black pepper 1 tbsp olive oil 30g/1oz feta, crumbled 1 large free-range egg 1 small tortilla ½ small ripe avocado1 tsp fresh lime juice salt and freshly ground black pepper pickled red onions (optional) pinch chilli flakes (optional) 1 tbsp olive oil 30g/1oz feta, crumbled 1 large free-range egg 1 small tortilla ½ small ripe avocado 1 tsp fresh lime juice salt and freshly ground black pepper pickled red onions (optional) pinch chilli flakes (optional) Method To make the crispy chilli oil eggs, place a small frying pan over a medium-high heat. Once hot, add the crispy chilli oil and scatter with sesame seeds (if using). Cook for 1 minute until it starts to bubble and the seeds begin to toast. Crack in the egg and turn the heat down to medium. Cook for 2 minutes before gently basting with the oil by pouring it back over the egg with a spoon. Serve the egg over cooked noodles and stir-fried vegetables or with whatever you like. To make the 'nduja butter eggs, heat a small frying pan and, once hot, add the 'nduja and most of the butter (retain a little to butter the toast) and cook for 1 minute until fragrant and bubbling. Add the olive oil. Crack in the egg and cook to your liking, being sure to spoon some of the 'nduja over the yolk. Toast the sourdough and butter it. Top with the pan-fried spring greens and finally the fried egg and the remaining 'nduja butter from the pan. Finish with a drizzle of honey, and a sprinkle of chives if you wish. Season with salt and freshly ground black pepper, to taste. To make the feta fried egg, heat up a pan over a low heat. Add a little olive oil and place a ring of feta in the pan leaving space for the egg in the middle. Allow it to melt and bubble over for about 1–2 minutes. Crack the egg into the middle of the melted feta. Turn up the heat to medium and cook the egg for 3–5 minutes, or until the edges go crisp. You may need to cover the pan with a lid if the egg isn't coking fast enough. Meanwhile, prep the tortilla by dry-frying it in a small frying pan for 2–3 minutes, flipping often. Cut the avocado in half, remove the stone and spoon the flesh straight onto the tortilla and mash it up with a fork. Season to taste with salt and freshly ground black pepper and a little lime juice. Slide the egg onto the middle of the tortilla. It should be crispy on the bottom with melted blobs of feta around the edges. If liked, finish with a few pink pickled onions and chilli flakes. To make the crispy chilli oil eggs, place a small frying pan over a medium-high heat. Once hot, add the crispy chilli oil and scatter with sesame seeds (if using). Cook for 1 minute until it starts to bubble and the seeds begin to toast. To make the crispy chilli oil eggs, place a small frying pan over a medium-high heat. Once hot, add the crispy chilli oil and scatter with sesame seeds (if using). Cook for 1 minute until it starts to bubble and the seeds begin to toast. Crack in the egg and turn the heat down to medium. Cook for 2 minutes before gently basting with the oil by pouring it back over the egg with a spoon. Crack in the egg and turn the heat down to medium. Cook for 2 minutes before gently basting with the oil by pouring it back over the egg with a spoon. Serve the egg over cooked noodles and stir-fried vegetables or with whatever you like. Serve the egg over cooked noodles and stir-fried vegetables or with whatever you like. To make the 'nduja butter eggs, heat a small frying pan and, once hot, add the 'nduja and most of the butter (retain a little to butter the toast) and cook for 1 minute until fragrant and bubbling. Add the olive oil. To make the 'nduja butter eggs, heat a small frying pan and, once hot, add the 'nduja and most of the butter (retain a little to butter the toast) and cook for 1 minute until fragrant and bubbling. Add the olive oil. Crack in the egg and cook to your liking, being sure to spoon some of the 'nduja over the yolk. Crack in the egg and cook to your liking, being sure to spoon some of the 'nduja over the yolk. Toast the sourdough and butter it. Top with the pan-fried spring greens and finally the fried egg and the remaining 'nduja butter from the pan. Finish with a drizzle of honey, and a sprinkle of chives if you wish. Season with salt and freshly ground black pepper, to taste. Toast the sourdough and butter it. Top with the pan-fried spring greens and finally the fried egg and the remaining 'nduja butter from the pan. Finish with a drizzle of honey, and a sprinkle of chives if you wish. Season with salt and freshly ground black pepper, to taste. To make the feta fried egg, heat up a pan over a low heat. Add a little olive oil and place a ring of feta in the pan leaving space for the egg in the middle. Allow it to melt and bubble over for about 1–2 minutes. To make the feta fried egg, heat up a pan over a low heat. Add a little olive oil and place a ring of feta in the pan leaving space for the egg in the middle. Allow it to melt and bubble over for about 1–2 minutes. Crack the egg into the middle of the melted feta. Turn up the heat to medium and cook the egg for 3–5 minutes, or until the edges go crisp. You may need to cover the pan with a lid if the egg isn't coking fast enough. Crack the egg into the middle of the melted feta. Turn up the heat to medium and cook the egg for 3–5 minutes, or until the edges go crisp. You may need to cover the pan with a lid if the egg isn't coking fast enough. Meanwhile, prep the tortilla by dry-frying it in a small frying pan for 2–3 minutes, flipping often. Meanwhile, prep the tortilla by dry-frying it in a small frying pan for 2–3 minutes, flipping often. Cut the avocado in half, remove the stone and spoon the flesh straight onto the tortilla and mash it up with a fork. Season to taste with salt and freshly ground black pepper and a little lime juice. Cut the avocado in half, remove the stone and spoon the flesh straight onto the tortilla and mash it up with a fork. Season to taste with salt and freshly ground black pepper and a little lime juice. Slide the egg onto the middle of the tortilla. It should be crispy on the bottom with melted blobs of feta around the edges. If liked, finish with a few pink pickled onions and chilli flakes. Slide the egg onto the middle of the tortilla. It should be crispy on the bottom with melted blobs of feta around the edges. If liked, finish with a few pink pickled onions and chilli flakes."
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} | 330d5618aa55222672c128acc75a0b2b870753ff7fa69b6e55217710d284cb2c | Monte Cristo sandwich recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/monte_cristo_sandwich_15982_16x9.jpg Take your croque monsieur to the next level with this egg-dipped, pan-fried toastie – a wonderfully indulgent lunch. 2 tbsp Dijon mustard 4 tbsp mayonnaise 4 slices white bread 4 free-range eggs 50ml/2fl oz milk 100g/3½oz gruyère, grated100g/3½oz comté, grated150g/5½oz ham hock, shredded6 dill pickles, sliced 50g/1¾oz butter 1 tbsp honey1 tbsp oil 2 tbsp Dijon mustard 4 tbsp mayonnaise 4 slices white bread 4 free-range eggs 50ml/2fl oz milk 100g/3½oz gruyère, grated 100g/3½oz comté, grated 150g/5½oz ham hock, shredded 6 dill pickles, sliced 50g/1¾oz butter 1 tbsp honey 1 tbsp oil Method Preheat the oven to 200C/180C Fan/Gas 6.In a small bowl, mix the Dijon mustard with the mayonnaise. Spread this onto the slices of bread. Beat together two of the eggs with the milk, then pour into a shallow dish or container. Layer the gruyère, comté, ham hock and pickles on top of 2 of the slices of bread, then sandwich with the remaining slices and squash together. Dip into the egg and milk mixture to coat fully.Heat the butter in a frying pan over a medium heat, then add a sandwich and fry until golden on both sides. Repeat with the other sandwich. Place the sandwiches in the oven for 5–10 minutes, until golden and the cheese has melted.Remove the sandwiches from the oven and brush lightly with the honey. Set aside and keep warm.Return the pan to the heat with the oil and fry the remaining eggs until cooked to your liking. Serve each sandwich alongside a fried egg. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a small bowl, mix the Dijon mustard with the mayonnaise. Spread this onto the slices of bread. In a small bowl, mix the Dijon mustard with the mayonnaise. Spread this onto the slices of bread. Beat together two of the eggs with the milk, then pour into a shallow dish or container. Layer the gruyère, comté, ham hock and pickles on top of 2 of the slices of bread, then sandwich with the remaining slices and squash together. Dip into the egg and milk mixture to coat fully. Beat together two of the eggs with the milk, then pour into a shallow dish or container. Layer the gruyère, comté, ham hock and pickles on top of 2 of the slices of bread, then sandwich with the remaining slices and squash together. Dip into the egg and milk mixture to coat fully. Heat the butter in a frying pan over a medium heat, then add a sandwich and fry until golden on both sides. Repeat with the other sandwich. Heat the butter in a frying pan over a medium heat, then add a sandwich and fry until golden on both sides. Repeat with the other sandwich. Place the sandwiches in the oven for 5–10 minutes, until golden and the cheese has melted. Place the sandwiches in the oven for 5–10 minutes, until golden and the cheese has melted. Remove the sandwiches from the oven and brush lightly with the honey. Set aside and keep warm. Remove the sandwiches from the oven and brush lightly with the honey. Set aside and keep warm. Return the pan to the heat with the oil and fry the remaining eggs until cooked to your liking. Return the pan to the heat with the oil and fry the remaining eggs until cooked to your liking. Serve each sandwich alongside a fried egg. Serve each sandwich alongside a fried egg. | {
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"title": "Monte Cristo sandwich 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/monte_cristo_sandwich_15982_16x9.jpg Take your croque monsieur to the next level with this egg-dipped, pan-fried toastie – a wonderfully indulgent lunch. 2 tbsp Dijon mustard 4 tbsp mayonnaise 4 slices white bread 4 free-range eggs 50ml/2fl oz milk 100g/3½oz gruyère, grated100g/3½oz comté, grated150g/5½oz ham hock, shredded6 dill pickles, sliced 50g/1¾oz butter 1 tbsp honey1 tbsp oil 2 tbsp Dijon mustard 4 tbsp mayonnaise 4 slices white bread 4 free-range eggs 50ml/2fl oz milk 100g/3½oz gruyère, grated 100g/3½oz comté, grated 150g/5½oz ham hock, shredded 6 dill pickles, sliced 50g/1¾oz butter 1 tbsp honey 1 tbsp oil Method Preheat the oven to 200C/180C Fan/Gas 6.In a small bowl, mix the Dijon mustard with the mayonnaise. Spread this onto the slices of bread. Beat together two of the eggs with the milk, then pour into a shallow dish or container. Layer the gruyère, comté, ham hock and pickles on top of 2 of the slices of bread, then sandwich with the remaining slices and squash together. Dip into the egg and milk mixture to coat fully.Heat the butter in a frying pan over a medium heat, then add a sandwich and fry until golden on both sides. Repeat with the other sandwich. Place the sandwiches in the oven for 5–10 minutes, until golden and the cheese has melted.Remove the sandwiches from the oven and brush lightly with the honey. Set aside and keep warm.Return the pan to the heat with the oil and fry the remaining eggs until cooked to your liking. Serve each sandwich alongside a fried egg. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a small bowl, mix the Dijon mustard with the mayonnaise. Spread this onto the slices of bread. In a small bowl, mix the Dijon mustard with the mayonnaise. Spread this onto the slices of bread. Beat together two of the eggs with the milk, then pour into a shallow dish or container. Layer the gruyère, comté, ham hock and pickles on top of 2 of the slices of bread, then sandwich with the remaining slices and squash together. Dip into the egg and milk mixture to coat fully. Beat together two of the eggs with the milk, then pour into a shallow dish or container. Layer the gruyère, comté, ham hock and pickles on top of 2 of the slices of bread, then sandwich with the remaining slices and squash together. Dip into the egg and milk mixture to coat fully. Heat the butter in a frying pan over a medium heat, then add a sandwich and fry until golden on both sides. Repeat with the other sandwich. Heat the butter in a frying pan over a medium heat, then add a sandwich and fry until golden on both sides. Repeat with the other sandwich. Place the sandwiches in the oven for 5–10 minutes, until golden and the cheese has melted. Place the sandwiches in the oven for 5–10 minutes, until golden and the cheese has melted. Remove the sandwiches from the oven and brush lightly with the honey. Set aside and keep warm. Remove the sandwiches from the oven and brush lightly with the honey. Set aside and keep warm. Return the pan to the heat with the oil and fry the remaining eggs until cooked to your liking. Return the pan to the heat with the oil and fry the remaining eggs until cooked to your liking. Serve each sandwich alongside a fried egg. Serve each sandwich alongside a fried egg."
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} | 5cffb98376a30a64db1aa2613189144d9fc34455f9adf13bc6684e59ddec1897 | Chorizo hash browns recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chorizo_hash_browns_33487_16x9.jpg Homemade hash browns are easier than you think, and cooking them in chorizo oil is a game changer. Top with a fried egg and serve with greens for an epic brunch, lunch or dinner. 3 medium Maris Piper potatoes 1 small onion 1 garlic clove 1 tsp cornflour 100g/3½oz cooking chorizo, skins removed, roughly chopped25g/1oz butter 2 tsp olive oil 4 free-range, eggs salt and freshly ground black pepper 3 medium Maris Piper potatoes 1 small onion 1 garlic clove 1 tsp cornflour 100g/3½oz cooking chorizo, skins removed, roughly chopped 25g/1oz butter 2 tsp olive oil 4 free-range, eggs salt and freshly ground black pepper small handful fresh parsley, finely chopped sriracha small handful fresh parsley, finely chopped sriracha Method Put a clean tea towel on top of a chopping board and grate the potatoes, onion and garlic directly onto the tea towel. Wrap it up and squeeze out as much water as you can over a bowl or the sink. Transfer the grated vegetables to a bowl, season with salt and freshly ground black pepper and mix in the cornflour. Heat a frying pan over a high heat with a teaspoon of oil and add the chorizo. Break down using a wooden spoon for about 3–4 minutes, or until it reaches a mince-like texture and is a little crispy. Remove from the pan using a slotted spoon and leave to the side. Keep the pan on the heat. Using your hands, form the potato mixture into 8 evenly sized balls. Fry the hash browns, 4 at a time in the same pan that you used to cook the chorizo, along with the butter. Press down with a spatula so that they go flat. Cook for 3–4 minutes on each side, or until crisp and cooked through, and then remove and keep warm. Make sure there is enough oil and butter remaining in the pan to fry the eggs: either crack the egg directly into the pan, or for a rounder shape, crack the egg into a bowl and slide the egg into the hot oil. Cook the egg until it is done to your liking. Serve the hash browns on a plate, sprinkle over the chorizo crumb and top with the fried egg, chopped parsley, and a drizzle of sriracha. If like, you can fry the kale in the remaining oil and serve this on the side. Put a clean tea towel on top of a chopping board and grate the potatoes, onion and garlic directly onto the tea towel. Wrap it up and squeeze out as much water as you can over a bowl or the sink. Put a clean tea towel on top of a chopping board and grate the potatoes, onion and garlic directly onto the tea towel. Wrap it up and squeeze out as much water as you can over a bowl or the sink. Transfer the grated vegetables to a bowl, season with salt and freshly ground black pepper and mix in the cornflour. Transfer the grated vegetables to a bowl, season with salt and freshly ground black pepper and mix in the cornflour. Heat a frying pan over a high heat with a teaspoon of oil and add the chorizo. Break down using a wooden spoon for about 3–4 minutes, or until it reaches a mince-like texture and is a little crispy. Remove from the pan using a slotted spoon and leave to the side. Keep the pan on the heat. Heat a frying pan over a high heat with a teaspoon of oil and add the chorizo. Break down using a wooden spoon for about 3–4 minutes, or until it reaches a mince-like texture and is a little crispy. Remove from the pan using a slotted spoon and leave to the side. Keep the pan on the heat. Using your hands, form the potato mixture into 8 evenly sized balls. Using your hands, form the potato mixture into 8 evenly sized balls. Fry the hash browns, 4 at a time in the same pan that you used to cook the chorizo, along with the butter. Press down with a spatula so that they go flat. Cook for 3–4 minutes on each side, or until crisp and cooked through, and then remove and keep warm. Fry the hash browns, 4 at a time in the same pan that you used to cook the chorizo, along with the butter. Press down with a spatula so that they go flat. Cook for 3–4 minutes on each side, or until crisp and cooked through, and then remove and keep warm. Make sure there is enough oil and butter remaining in the pan to fry the eggs: either crack the egg directly into the pan, or for a rounder shape, crack the egg into a bowl and slide the egg into the hot oil. Cook the egg until it is done to your liking. Make sure there is enough oil and butter remaining in the pan to fry the eggs: either crack the egg directly into the pan, or for a rounder shape, crack the egg into a bowl and slide the egg into the hot oil. Cook the egg until it is done to your liking. Serve the hash browns on a plate, sprinkle over the chorizo crumb and top with the fried egg, chopped parsley, and a drizzle of sriracha. If like, you can fry the kale in the remaining oil and serve this on the side. Serve the hash browns on a plate, sprinkle over the chorizo crumb and top with the fried egg, chopped parsley, and a drizzle of sriracha. If like, you can fry the kale in the remaining oil and serve this on the side. | {
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"title": "Chorizo hash browns recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chorizo_hash_browns_33487_16x9.jpg Homemade hash browns are easier than you think, and cooking them in chorizo oil is a game changer. Top with a fried egg and serve with greens for an epic brunch, lunch or dinner. 3 medium Maris Piper potatoes 1 small onion 1 garlic clove 1 tsp cornflour 100g/3½oz cooking chorizo, skins removed, roughly chopped25g/1oz butter 2 tsp olive oil 4 free-range, eggs salt and freshly ground black pepper 3 medium Maris Piper potatoes 1 small onion 1 garlic clove 1 tsp cornflour 100g/3½oz cooking chorizo, skins removed, roughly chopped 25g/1oz butter 2 tsp olive oil 4 free-range, eggs salt and freshly ground black pepper small handful fresh parsley, finely chopped sriracha small handful fresh parsley, finely chopped sriracha Method Put a clean tea towel on top of a chopping board and grate the potatoes, onion and garlic directly onto the tea towel. Wrap it up and squeeze out as much water as you can over a bowl or the sink. Transfer the grated vegetables to a bowl, season with salt and freshly ground black pepper and mix in the cornflour. Heat a frying pan over a high heat with a teaspoon of oil and add the chorizo. Break down using a wooden spoon for about 3–4 minutes, or until it reaches a mince-like texture and is a little crispy. Remove from the pan using a slotted spoon and leave to the side. Keep the pan on the heat. Using your hands, form the potato mixture into 8 evenly sized balls. Fry the hash browns, 4 at a time in the same pan that you used to cook the chorizo, along with the butter. Press down with a spatula so that they go flat. Cook for 3–4 minutes on each side, or until crisp and cooked through, and then remove and keep warm. Make sure there is enough oil and butter remaining in the pan to fry the eggs: either crack the egg directly into the pan, or for a rounder shape, crack the egg into a bowl and slide the egg into the hot oil. Cook the egg until it is done to your liking. Serve the hash browns on a plate, sprinkle over the chorizo crumb and top with the fried egg, chopped parsley, and a drizzle of sriracha. If like, you can fry the kale in the remaining oil and serve this on the side. Put a clean tea towel on top of a chopping board and grate the potatoes, onion and garlic directly onto the tea towel. Wrap it up and squeeze out as much water as you can over a bowl or the sink. Put a clean tea towel on top of a chopping board and grate the potatoes, onion and garlic directly onto the tea towel. Wrap it up and squeeze out as much water as you can over a bowl or the sink. Transfer the grated vegetables to a bowl, season with salt and freshly ground black pepper and mix in the cornflour. Transfer the grated vegetables to a bowl, season with salt and freshly ground black pepper and mix in the cornflour. Heat a frying pan over a high heat with a teaspoon of oil and add the chorizo. Break down using a wooden spoon for about 3–4 minutes, or until it reaches a mince-like texture and is a little crispy. Remove from the pan using a slotted spoon and leave to the side. Keep the pan on the heat. Heat a frying pan over a high heat with a teaspoon of oil and add the chorizo. Break down using a wooden spoon for about 3–4 minutes, or until it reaches a mince-like texture and is a little crispy. Remove from the pan using a slotted spoon and leave to the side. Keep the pan on the heat. Using your hands, form the potato mixture into 8 evenly sized balls. Using your hands, form the potato mixture into 8 evenly sized balls. Fry the hash browns, 4 at a time in the same pan that you used to cook the chorizo, along with the butter. Press down with a spatula so that they go flat. Cook for 3–4 minutes on each side, or until crisp and cooked through, and then remove and keep warm. Fry the hash browns, 4 at a time in the same pan that you used to cook the chorizo, along with the butter. Press down with a spatula so that they go flat. Cook for 3–4 minutes on each side, or until crisp and cooked through, and then remove and keep warm. Make sure there is enough oil and butter remaining in the pan to fry the eggs: either crack the egg directly into the pan, or for a rounder shape, crack the egg into a bowl and slide the egg into the hot oil. Cook the egg until it is done to your liking. Make sure there is enough oil and butter remaining in the pan to fry the eggs: either crack the egg directly into the pan, or for a rounder shape, crack the egg into a bowl and slide the egg into the hot oil. Cook the egg until it is done to your liking. Serve the hash browns on a plate, sprinkle over the chorizo crumb and top with the fried egg, chopped parsley, and a drizzle of sriracha. If like, you can fry the kale in the remaining oil and serve this on the side. Serve the hash browns on a plate, sprinkle over the chorizo crumb and top with the fried egg, chopped parsley, and a drizzle of sriracha. If like, you can fry the kale in the remaining oil and serve this on the side."
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} | bc3050a7d96e7d968bd23a26674ff425c0df2af0f7f41830791b57d84d784aaa | Corned beef and cabbage with rice recipe
An average of 3.7 out of 5 stars from 3 ratings Packed full of punchy flavours from zesty lime, fresh herbs and fiery mustard, this dish by Shivi Ramoutar is a fun new way to use corned beef. 1 heaped tbsp butter (salted or unsalted)2 tbsp vegetable or olive oil1 large onion, slicedpinch saltgenerous pinch sugargenerous splash balsamic vinegar¼ white cabbage, finely shredded½ red pepper, thinly sliced1 tbsp tomato ketchup2–3 free-range eggs250g/9oz corned beef, in large flakes150g/5½oz rice, cooked according to packet instructions 1 heaped tbsp butter (salted or unsalted) 2 tbsp vegetable or olive oil 1 large onion, sliced pinch salt generous pinch sugar generous splash balsamic vinegar ¼ white cabbage, finely shredded ½ red pepper, thinly sliced 1 tbsp tomato ketchup 2–3 free-range eggs 250g/9oz corned beef, in large flakes 150g/5½oz rice, cooked according to packet instructions 3 chives3 sprigs parsley, leaves and stems3 sprigs coriander, leaves and stems1 large garlic clove, peeled and finely choppedsqueeze lime juice 3 chives 3 sprigs parsley, leaves and stems 3 sprigs coriander, leaves and stems 1 large garlic clove, peeled and finely chopped squeeze lime juice 1 lime6–12 medium-sized scotch bonnet chilies (red, ideally), stems removed, roughly chopped¼ bunch coriander, leaves and stems½ garlic bulb, peeled1½ tbsp caster sugar1 tbsp yellow mustard1 thumb-sized piece ginger, peeled½ green papaya, flesh only, skin and seeds removed 1 lime 6–12 medium-sized scotch bonnet chilies (red, ideally), stems removed, roughly chopped ¼ bunch coriander, leaves and stems ½ garlic bulb, peeled 1½ tbsp caster sugar 1 tbsp yellow mustard 1 thumb-sized piece ginger, peeled ½ green papaya, flesh only, skin and seeds removed Method To make the green seasoning, blitz all the ingredients in a blender or food processor until smooth. Remove from the blender and season to taste. If you can, ideally leave to settle for a week or at least overnight, then season again. To make the pepper sauce, blitz all the ingredients together until it reaches a smooth consistency. To make the corned beef and cabbage, heat the butter and oil in a large frying pan on a low heat until the butter is frothy. Add the onion, salt, sugar and balsamic vinegar, and cook for 15–20 minutes until the onions are caramelised. Remove from the butter with a slotted spoon and set aside.Increase the heat to medium, add a splash of oil if needed, then add the cabbage and pepper. Pop the lid on and cook for 2–5 minutes, stirring regularly, until the cabbage has just softened.Once softened add the green seasoning, ketchup, and half a teaspoon of the pepper sauce. Stir to combine and continue to cook for 5 minutes until fragrant.Meanwhile, fry the eggs in a separate pan, to your liking.Take the cabbage off the heat, add the caramelised onion and gently mix in the corned beef to heat through. Season to taste.Serve with rice and top with the fried eggs and some dashes of pepper sauce. To make the green seasoning, blitz all the ingredients in a blender or food processor until smooth. Remove from the blender and season to taste. If you can, ideally leave to settle for a week or at least overnight, then season again. To make the green seasoning, blitz all the ingredients in a blender or food processor until smooth. Remove from the blender and season to taste. If you can, ideally leave to settle for a week or at least overnight, then season again. To make the pepper sauce, blitz all the ingredients together until it reaches a smooth consistency. To make the pepper sauce, blitz all the ingredients together until it reaches a smooth consistency. To make the corned beef and cabbage, heat the butter and oil in a large frying pan on a low heat until the butter is frothy. Add the onion, salt, sugar and balsamic vinegar, and cook for 15–20 minutes until the onions are caramelised. Remove from the butter with a slotted spoon and set aside. To make the corned beef and cabbage, heat the butter and oil in a large frying pan on a low heat until the butter is frothy. Add the onion, salt, sugar and balsamic vinegar, and cook for 15–20 minutes until the onions are caramelised. Remove from the butter with a slotted spoon and set aside. Increase the heat to medium, add a splash of oil if needed, then add the cabbage and pepper. Pop the lid on and cook for 2–5 minutes, stirring regularly, until the cabbage has just softened. Increase the heat to medium, add a splash of oil if needed, then add the cabbage and pepper. Pop the lid on and cook for 2–5 minutes, stirring regularly, until the cabbage has just softened. Once softened add the green seasoning, ketchup, and half a teaspoon of the pepper sauce. Stir to combine and continue to cook for 5 minutes until fragrant. Once softened add the green seasoning, ketchup, and half a teaspoon of the pepper sauce. Stir to combine and continue to cook for 5 minutes until fragrant. Meanwhile, fry the eggs in a separate pan, to your liking. Meanwhile, fry the eggs in a separate pan, to your liking. Take the cabbage off the heat, add the caramelised onion and gently mix in the corned beef to heat through. Season to taste. Take the cabbage off the heat, add the caramelised onion and gently mix in the corned beef to heat through. Season to taste. Serve with rice and top with the fried eggs and some dashes of pepper sauce. Serve with rice and top with the fried eggs and some dashes of pepper sauce. | {
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"title": "Corned beef and cabbage with rice recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Packed full of punchy flavours from zesty lime, fresh herbs and fiery mustard, this dish by Shivi Ramoutar is a fun new way to use corned beef. 1 heaped tbsp butter (salted or unsalted)2 tbsp vegetable or olive oil1 large onion, slicedpinch saltgenerous pinch sugargenerous splash balsamic vinegar¼ white cabbage, finely shredded½ red pepper, thinly sliced1 tbsp tomato ketchup2–3 free-range eggs250g/9oz corned beef, in large flakes150g/5½oz rice, cooked according to packet instructions 1 heaped tbsp butter (salted or unsalted) 2 tbsp vegetable or olive oil 1 large onion, sliced pinch salt generous pinch sugar generous splash balsamic vinegar ¼ white cabbage, finely shredded ½ red pepper, thinly sliced 1 tbsp tomato ketchup 2–3 free-range eggs 250g/9oz corned beef, in large flakes 150g/5½oz rice, cooked according to packet instructions 3 chives3 sprigs parsley, leaves and stems3 sprigs coriander, leaves and stems1 large garlic clove, peeled and finely choppedsqueeze lime juice 3 chives 3 sprigs parsley, leaves and stems 3 sprigs coriander, leaves and stems 1 large garlic clove, peeled and finely chopped squeeze lime juice 1 lime6–12 medium-sized scotch bonnet chilies (red, ideally), stems removed, roughly chopped¼ bunch coriander, leaves and stems½ garlic bulb, peeled1½ tbsp caster sugar1 tbsp yellow mustard1 thumb-sized piece ginger, peeled½ green papaya, flesh only, skin and seeds removed 1 lime 6–12 medium-sized scotch bonnet chilies (red, ideally), stems removed, roughly chopped ¼ bunch coriander, leaves and stems ½ garlic bulb, peeled 1½ tbsp caster sugar 1 tbsp yellow mustard 1 thumb-sized piece ginger, peeled ½ green papaya, flesh only, skin and seeds removed Method To make the green seasoning, blitz all the ingredients in a blender or food processor until smooth. Remove from the blender and season to taste. If you can, ideally leave to settle for a week or at least overnight, then season again. To make the pepper sauce, blitz all the ingredients together until it reaches a smooth consistency. To make the corned beef and cabbage, heat the butter and oil in a large frying pan on a low heat until the butter is frothy. Add the onion, salt, sugar and balsamic vinegar, and cook for 15–20 minutes until the onions are caramelised. Remove from the butter with a slotted spoon and set aside.Increase the heat to medium, add a splash of oil if needed, then add the cabbage and pepper. Pop the lid on and cook for 2–5 minutes, stirring regularly, until the cabbage has just softened.Once softened add the green seasoning, ketchup, and half a teaspoon of the pepper sauce. Stir to combine and continue to cook for 5 minutes until fragrant.Meanwhile, fry the eggs in a separate pan, to your liking.Take the cabbage off the heat, add the caramelised onion and gently mix in the corned beef to heat through. Season to taste.Serve with rice and top with the fried eggs and some dashes of pepper sauce. To make the green seasoning, blitz all the ingredients in a blender or food processor until smooth. Remove from the blender and season to taste. If you can, ideally leave to settle for a week or at least overnight, then season again. To make the green seasoning, blitz all the ingredients in a blender or food processor until smooth. Remove from the blender and season to taste. If you can, ideally leave to settle for a week or at least overnight, then season again. To make the pepper sauce, blitz all the ingredients together until it reaches a smooth consistency. To make the pepper sauce, blitz all the ingredients together until it reaches a smooth consistency. To make the corned beef and cabbage, heat the butter and oil in a large frying pan on a low heat until the butter is frothy. Add the onion, salt, sugar and balsamic vinegar, and cook for 15–20 minutes until the onions are caramelised. Remove from the butter with a slotted spoon and set aside. To make the corned beef and cabbage, heat the butter and oil in a large frying pan on a low heat until the butter is frothy. Add the onion, salt, sugar and balsamic vinegar, and cook for 15–20 minutes until the onions are caramelised. Remove from the butter with a slotted spoon and set aside. Increase the heat to medium, add a splash of oil if needed, then add the cabbage and pepper. Pop the lid on and cook for 2–5 minutes, stirring regularly, until the cabbage has just softened. Increase the heat to medium, add a splash of oil if needed, then add the cabbage and pepper. Pop the lid on and cook for 2–5 minutes, stirring regularly, until the cabbage has just softened. Once softened add the green seasoning, ketchup, and half a teaspoon of the pepper sauce. Stir to combine and continue to cook for 5 minutes until fragrant. Once softened add the green seasoning, ketchup, and half a teaspoon of the pepper sauce. Stir to combine and continue to cook for 5 minutes until fragrant. Meanwhile, fry the eggs in a separate pan, to your liking. Meanwhile, fry the eggs in a separate pan, to your liking. Take the cabbage off the heat, add the caramelised onion and gently mix in the corned beef to heat through. Season to taste. Take the cabbage off the heat, add the caramelised onion and gently mix in the corned beef to heat through. Season to taste. Serve with rice and top with the fried eggs and some dashes of pepper sauce. Serve with rice and top with the fried eggs and some dashes of pepper sauce."
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} | 834abd81c29cfdbbecb64b9ca363c97160953eaa9f1c34eb2fb90ce3615f1697 | Fried egg sandwich recipe
Outstanding fried egg sandwich An average of 4.0 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/outstanding_egg_sandwich_22097_16x9.jpg An egg-cellent fried egg sandwich is soon to be your new brunch favourite. Make your egg and bacon roll extra special with the addition of avocado, tomato and chilli. ½ ripe avocado, stone removed½ red chilli, finely chopped (deseed first, if you like)squeeze fresh lemon or lime juice1 brioche burger bun or soft bap1 tsp extra virgin olive oil4 rashers smoked streaky bacon 2 large free-range eggs1 large tomato, sliced into four widthways1 tbsp mayonnaise or garlic mayonnaisefreshly snipped cress from a punnet (alternatively use finely chopped watercress or coriander leaves)sea salt and freshly ground black pepper ½ ripe avocado, stone removed ½ red chilli, finely chopped (deseed first, if you like) squeeze fresh lemon or lime juice 1 brioche burger bun or soft bap 1 tsp extra virgin olive oil 4 rashers smoked streaky bacon 2 large free-range eggs 1 large tomato, sliced into four widthways 1 tbsp mayonnaise or garlic mayonnaise freshly snipped cress from a punnet (alternatively use finely chopped watercress or coriander leaves) sea salt and freshly ground black pepper Method Scoop the avocado into a bowl and, using a fork, roughly mash it with the chilli, lemon or lime juice and a good pinch of salt and pepper. Set aside. Cut the burger bun in half and toast under the grill or on a hot griddle. Heat the oil in a large frying pan over a medium heat and cook the bacon for two minutes on each side, or until crisp. Move to one side of the pan. Break the eggs into the pan and cook for two minutes, or until the whites are set but the yolks remain runny.Spread the base of the bun with the smashed avocado and top with two slices of tomato and one of the eggs, add two rashers of bacon and sprinkle with some of the cress. Top with another two tomato slices, the remaining egg, more cress and the bacon. Season with pepper.Spread the underside of the remaining bun half thickly with mayonnaise and place on top. Eat at once! Scoop the avocado into a bowl and, using a fork, roughly mash it with the chilli, lemon or lime juice and a good pinch of salt and pepper. Set aside. Scoop the avocado into a bowl and, using a fork, roughly mash it with the chilli, lemon or lime juice and a good pinch of salt and pepper. Set aside. Cut the burger bun in half and toast under the grill or on a hot griddle. Heat the oil in a large frying pan over a medium heat and cook the bacon for two minutes on each side, or until crisp. Move to one side of the pan. Break the eggs into the pan and cook for two minutes, or until the whites are set but the yolks remain runny. Cut the burger bun in half and toast under the grill or on a hot griddle. Heat the oil in a large frying pan over a medium heat and cook the bacon for two minutes on each side, or until crisp. Move to one side of the pan. Break the eggs into the pan and cook for two minutes, or until the whites are set but the yolks remain runny. Spread the base of the bun with the smashed avocado and top with two slices of tomato and one of the eggs, add two rashers of bacon and sprinkle with some of the cress. Top with another two tomato slices, the remaining egg, more cress and the bacon. Season with pepper. Spread the base of the bun with the smashed avocado and top with two slices of tomato and one of the eggs, add two rashers of bacon and sprinkle with some of the cress. Top with another two tomato slices, the remaining egg, more cress and the bacon. Season with pepper. Spread the underside of the remaining bun half thickly with mayonnaise and place on top. Eat at once! Spread the underside of the remaining bun half thickly with mayonnaise and place on top. Eat at once! | {
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"title": "Fried egg sandwich recipe",
"content": "Outstanding fried egg sandwich An average of 4.0 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/outstanding_egg_sandwich_22097_16x9.jpg An egg-cellent fried egg sandwich is soon to be your new brunch favourite. Make your egg and bacon roll extra special with the addition of avocado, tomato and chilli. ½ ripe avocado, stone removed½ red chilli, finely chopped (deseed first, if you like)squeeze fresh lemon or lime juice1 brioche burger bun or soft bap1 tsp extra virgin olive oil4 rashers smoked streaky bacon 2 large free-range eggs1 large tomato, sliced into four widthways1 tbsp mayonnaise or garlic mayonnaisefreshly snipped cress from a punnet (alternatively use finely chopped watercress or coriander leaves)sea salt and freshly ground black pepper ½ ripe avocado, stone removed ½ red chilli, finely chopped (deseed first, if you like) squeeze fresh lemon or lime juice 1 brioche burger bun or soft bap 1 tsp extra virgin olive oil 4 rashers smoked streaky bacon 2 large free-range eggs 1 large tomato, sliced into four widthways 1 tbsp mayonnaise or garlic mayonnaise freshly snipped cress from a punnet (alternatively use finely chopped watercress or coriander leaves) sea salt and freshly ground black pepper Method Scoop the avocado into a bowl and, using a fork, roughly mash it with the chilli, lemon or lime juice and a good pinch of salt and pepper. Set aside. Cut the burger bun in half and toast under the grill or on a hot griddle. Heat the oil in a large frying pan over a medium heat and cook the bacon for two minutes on each side, or until crisp. Move to one side of the pan. Break the eggs into the pan and cook for two minutes, or until the whites are set but the yolks remain runny.Spread the base of the bun with the smashed avocado and top with two slices of tomato and one of the eggs, add two rashers of bacon and sprinkle with some of the cress. Top with another two tomato slices, the remaining egg, more cress and the bacon. Season with pepper.Spread the underside of the remaining bun half thickly with mayonnaise and place on top. Eat at once! Scoop the avocado into a bowl and, using a fork, roughly mash it with the chilli, lemon or lime juice and a good pinch of salt and pepper. Set aside. Scoop the avocado into a bowl and, using a fork, roughly mash it with the chilli, lemon or lime juice and a good pinch of salt and pepper. Set aside. Cut the burger bun in half and toast under the grill or on a hot griddle. Heat the oil in a large frying pan over a medium heat and cook the bacon for two minutes on each side, or until crisp. Move to one side of the pan. Break the eggs into the pan and cook for two minutes, or until the whites are set but the yolks remain runny. Cut the burger bun in half and toast under the grill or on a hot griddle. Heat the oil in a large frying pan over a medium heat and cook the bacon for two minutes on each side, or until crisp. Move to one side of the pan. Break the eggs into the pan and cook for two minutes, or until the whites are set but the yolks remain runny. Spread the base of the bun with the smashed avocado and top with two slices of tomato and one of the eggs, add two rashers of bacon and sprinkle with some of the cress. Top with another two tomato slices, the remaining egg, more cress and the bacon. Season with pepper. Spread the base of the bun with the smashed avocado and top with two slices of tomato and one of the eggs, add two rashers of bacon and sprinkle with some of the cress. Top with another two tomato slices, the remaining egg, more cress and the bacon. Season with pepper. Spread the underside of the remaining bun half thickly with mayonnaise and place on top. Eat at once! Spread the underside of the remaining bun half thickly with mayonnaise and place on top. Eat at once!"
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} | d525d3b6c7c4a63e85fe559ffb7d0ca74ddffb2a2e6795981ce8ba4914334f2c | Chicken schnitzel with fried eggs recipe
Chicken schnitzel with fried eggs and parsley salad An average of 4.5 out of 5 stars from 2 ratings This classic chicken dish is given a fresh twist by complementing with a fresh dill and cucumber salad. 2 chicken breasts, boneless and skin removed 2 tbsp plain flour 2 free-range eggs, beaten30g/1oz fresh breadcrumbs40g/1½oz Parmesan, grated50g/1¾oz clarified butter or ghee1 garlic clove, peeled and left wholefew thyme sprigssalt and freshly ground black pepper 2 chicken breasts, boneless and skin removed 2 tbsp plain flour 2 free-range eggs, beaten 30g/1oz fresh breadcrumbs 40g/1½oz Parmesan, grated 50g/1¾oz clarified butter or ghee 1 garlic clove, peeled and left whole few thyme sprigs salt and freshly ground black pepper 1 bunch flatleaf parsley, leaves picked2 tbsp red wine vinegar1 tbsp caster sugar½ cucumber, thinly sliced1 banana shallot, peeled and thinly sliced1 tbsp chopped fresh dill2 tbsp olive oil1 large dill pickle, thinly sliced 1 bunch flatleaf parsley, leaves picked 2 tbsp red wine vinegar 1 tbsp caster sugar ½ cucumber, thinly sliced 1 banana shallot, peeled and thinly sliced 1 tbsp chopped fresh dill 2 tbsp olive oil 1 large dill pickle, thinly sliced 2 free-range eggs2 tbsp vegetable oil40g clarified butter or ghee2 lemons, cut into wedges 2 free-range eggs 2 tbsp vegetable oil 40g clarified butter or ghee 2 lemons, cut into wedges Method To make the chicken schnitzel, lay the chicken between 2 sheets of greaseproof paper and use a rolling pin to flatten them to around 0.5cm thickness. Put the flour in a wide, shallow bowl and season with salt and pepper. Put the beaten egg into a second bowl. Combine the breadcrumbs and grated parmesan together in a third bowl too. Dip the chicken breasts in the flour, then the egg and then the breadcrumbs. Heat the clarified butter in a frying pan and fry the chicken breasts on both sides until golden. Add the garlic and thyme once the chicken breasts are turned over in the pan and baste. Remove the breasts from the pan, set aside to drain on kitchen paper and keep warm.To make the parsley salad, mix together the all the ingredients in a bowl and set aside.Fry the eggs to your liking in a combination of oil and more clarified butter or ghee. Put the schnitzel on plates, top with the fried eggs and serve with the parsley salad and lemon wedges. To make the chicken schnitzel, lay the chicken between 2 sheets of greaseproof paper and use a rolling pin to flatten them to around 0.5cm thickness. To make the chicken schnitzel, lay the chicken between 2 sheets of greaseproof paper and use a rolling pin to flatten them to around 0.5cm thickness. Put the flour in a wide, shallow bowl and season with salt and pepper. Put the beaten egg into a second bowl. Combine the breadcrumbs and grated parmesan together in a third bowl too. Dip the chicken breasts in the flour, then the egg and then the breadcrumbs. Put the flour in a wide, shallow bowl and season with salt and pepper. Put the beaten egg into a second bowl. Combine the breadcrumbs and grated parmesan together in a third bowl too. Dip the chicken breasts in the flour, then the egg and then the breadcrumbs. Heat the clarified butter in a frying pan and fry the chicken breasts on both sides until golden. Add the garlic and thyme once the chicken breasts are turned over in the pan and baste. Remove the breasts from the pan, set aside to drain on kitchen paper and keep warm. Heat the clarified butter in a frying pan and fry the chicken breasts on both sides until golden. Add the garlic and thyme once the chicken breasts are turned over in the pan and baste. Remove the breasts from the pan, set aside to drain on kitchen paper and keep warm. To make the parsley salad, mix together the all the ingredients in a bowl and set aside. To make the parsley salad, mix together the all the ingredients in a bowl and set aside. Fry the eggs to your liking in a combination of oil and more clarified butter or ghee. Fry the eggs to your liking in a combination of oil and more clarified butter or ghee. Put the schnitzel on plates, top with the fried eggs and serve with the parsley salad and lemon wedges. Put the schnitzel on plates, top with the fried eggs and serve with the parsley salad and lemon wedges. | {
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"title": "Chicken schnitzel with fried eggs recipe",
"content": "Chicken schnitzel with fried eggs and parsley salad An average of 4.5 out of 5 stars from 2 ratings This classic chicken dish is given a fresh twist by complementing with a fresh dill and cucumber salad. 2 chicken breasts, boneless and skin removed 2 tbsp plain flour 2 free-range eggs, beaten30g/1oz fresh breadcrumbs40g/1½oz Parmesan, grated50g/1¾oz clarified butter or ghee1 garlic clove, peeled and left wholefew thyme sprigssalt and freshly ground black pepper 2 chicken breasts, boneless and skin removed 2 tbsp plain flour 2 free-range eggs, beaten 30g/1oz fresh breadcrumbs 40g/1½oz Parmesan, grated 50g/1¾oz clarified butter or ghee 1 garlic clove, peeled and left whole few thyme sprigs salt and freshly ground black pepper 1 bunch flatleaf parsley, leaves picked2 tbsp red wine vinegar1 tbsp caster sugar½ cucumber, thinly sliced1 banana shallot, peeled and thinly sliced1 tbsp chopped fresh dill2 tbsp olive oil1 large dill pickle, thinly sliced 1 bunch flatleaf parsley, leaves picked 2 tbsp red wine vinegar 1 tbsp caster sugar ½ cucumber, thinly sliced 1 banana shallot, peeled and thinly sliced 1 tbsp chopped fresh dill 2 tbsp olive oil 1 large dill pickle, thinly sliced 2 free-range eggs2 tbsp vegetable oil40g clarified butter or ghee2 lemons, cut into wedges 2 free-range eggs 2 tbsp vegetable oil 40g clarified butter or ghee 2 lemons, cut into wedges Method To make the chicken schnitzel, lay the chicken between 2 sheets of greaseproof paper and use a rolling pin to flatten them to around 0.5cm thickness. Put the flour in a wide, shallow bowl and season with salt and pepper. Put the beaten egg into a second bowl. Combine the breadcrumbs and grated parmesan together in a third bowl too. Dip the chicken breasts in the flour, then the egg and then the breadcrumbs. Heat the clarified butter in a frying pan and fry the chicken breasts on both sides until golden. Add the garlic and thyme once the chicken breasts are turned over in the pan and baste. Remove the breasts from the pan, set aside to drain on kitchen paper and keep warm.To make the parsley salad, mix together the all the ingredients in a bowl and set aside.Fry the eggs to your liking in a combination of oil and more clarified butter or ghee. Put the schnitzel on plates, top with the fried eggs and serve with the parsley salad and lemon wedges. To make the chicken schnitzel, lay the chicken between 2 sheets of greaseproof paper and use a rolling pin to flatten them to around 0.5cm thickness. To make the chicken schnitzel, lay the chicken between 2 sheets of greaseproof paper and use a rolling pin to flatten them to around 0.5cm thickness. Put the flour in a wide, shallow bowl and season with salt and pepper. Put the beaten egg into a second bowl. Combine the breadcrumbs and grated parmesan together in a third bowl too. Dip the chicken breasts in the flour, then the egg and then the breadcrumbs. Put the flour in a wide, shallow bowl and season with salt and pepper. Put the beaten egg into a second bowl. Combine the breadcrumbs and grated parmesan together in a third bowl too. Dip the chicken breasts in the flour, then the egg and then the breadcrumbs. Heat the clarified butter in a frying pan and fry the chicken breasts on both sides until golden. Add the garlic and thyme once the chicken breasts are turned over in the pan and baste. Remove the breasts from the pan, set aside to drain on kitchen paper and keep warm. Heat the clarified butter in a frying pan and fry the chicken breasts on both sides until golden. Add the garlic and thyme once the chicken breasts are turned over in the pan and baste. Remove the breasts from the pan, set aside to drain on kitchen paper and keep warm. To make the parsley salad, mix together the all the ingredients in a bowl and set aside. To make the parsley salad, mix together the all the ingredients in a bowl and set aside. Fry the eggs to your liking in a combination of oil and more clarified butter or ghee. Fry the eggs to your liking in a combination of oil and more clarified butter or ghee. Put the schnitzel on plates, top with the fried eggs and serve with the parsley salad and lemon wedges. Put the schnitzel on plates, top with the fried eggs and serve with the parsley salad and lemon wedges."
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} | c2fa91768bb16df5ed70e642787bca66392fe89e07e2918f4a0d14fc3a0b7c9a | Cauliflower and kale hash with fried egg and hollandaise recipe
An average of 4.7 out of 5 stars from 3 ratings Here's a terrific light meal for two. The veg is packed with flavour and spices, simply served with fried eggs. Go the extra mile and make your own hollandaise for something special. 1 tbsp olive oil1 onion, roughly chopped400g/14oz cauliflower, chopped into small bite-size pieces1 garlic clove, finely chopped2 small handfuls of kale, stems removed, roughly chopped1 tsp smoked paprika½ tsp cayenne peppersmall handful parsley, roughly choppedpinch sea salt 1 tbsp olive oil 1 onion, roughly chopped 400g/14oz cauliflower, chopped into small bite-size pieces 1 garlic clove, finely chopped 2 small handfuls of kale, stems removed, roughly chopped 1 tsp smoked paprika ½ tsp cayenne pepper small handful parsley, roughly chopped pinch sea salt 2 large free-range egg yolks150g/5½oz butter, cold, cut into cubes½ lemon, juice only 2 large free-range egg yolks 150g/5½oz butter, cold, cut into cubes ½ lemon, juice only 4 tbsp sunflower oil2 large free-range eggs 4 tbsp sunflower oil 2 large free-range eggs small handful of chives, finely chopped small handful of chives, finely chopped Method For the cauliflower and kale hash, heat a small lidded frying pan over a high heat, add the oil and fry the onion and cauliflower for 3 minutes stirring very little until lightly charred.Stir in the garlic, kale, paprika and cayenne pepper. When the kale is slightly wilted, add 3 tablespoons water and cover, cooking for 3–4 minutes until the kale and cauliflower is tender. Season with sea salt and stir in the parsley.To make the hollandaise sauce, put the egg yolks in a large heatproof bowl over a pan of gently simmering water (making sure the bowl does not touch the water). Whisk the yolks and slowly add the butter, waiting until each piece melts before adding the next, whisking continuously until it is completely combined and the sauce has thickened. Add the lemon juice and stir through. Turn off the heat, but keep the sauce warm over the pan of water. For the fried eggs, heat the oil in a frying pan until hot and sizzling. Crack in the eggs. After a minute, baste the egg by tilting the pan and spooning up some of the oil, pouring it over the egg. Baste every minute or so, and cook the egg until it is done to your liking.To serve, spoon the hash on to two serving plates and top with a fried egg, a generous dollop of hollandaise sauce and a sprinkle of chives. For the cauliflower and kale hash, heat a small lidded frying pan over a high heat, add the oil and fry the onion and cauliflower for 3 minutes stirring very little until lightly charred. For the cauliflower and kale hash, heat a small lidded frying pan over a high heat, add the oil and fry the onion and cauliflower for 3 minutes stirring very little until lightly charred. Stir in the garlic, kale, paprika and cayenne pepper. When the kale is slightly wilted, add 3 tablespoons water and cover, cooking for 3–4 minutes until the kale and cauliflower is tender. Season with sea salt and stir in the parsley. Stir in the garlic, kale, paprika and cayenne pepper. When the kale is slightly wilted, add 3 tablespoons water and cover, cooking for 3–4 minutes until the kale and cauliflower is tender. Season with sea salt and stir in the parsley. To make the hollandaise sauce, put the egg yolks in a large heatproof bowl over a pan of gently simmering water (making sure the bowl does not touch the water). Whisk the yolks and slowly add the butter, waiting until each piece melts before adding the next, whisking continuously until it is completely combined and the sauce has thickened. Add the lemon juice and stir through. Turn off the heat, but keep the sauce warm over the pan of water. To make the hollandaise sauce, put the egg yolks in a large heatproof bowl over a pan of gently simmering water (making sure the bowl does not touch the water). Whisk the yolks and slowly add the butter, waiting until each piece melts before adding the next, whisking continuously until it is completely combined and the sauce has thickened. Add the lemon juice and stir through. Turn off the heat, but keep the sauce warm over the pan of water. For the fried eggs, heat the oil in a frying pan until hot and sizzling. Crack in the eggs. After a minute, baste the egg by tilting the pan and spooning up some of the oil, pouring it over the egg. Baste every minute or so, and cook the egg until it is done to your liking. For the fried eggs, heat the oil in a frying pan until hot and sizzling. Crack in the eggs. After a minute, baste the egg by tilting the pan and spooning up some of the oil, pouring it over the egg. Baste every minute or so, and cook the egg until it is done to your liking. To serve, spoon the hash on to two serving plates and top with a fried egg, a generous dollop of hollandaise sauce and a sprinkle of chives. To serve, spoon the hash on to two serving plates and top with a fried egg, a generous dollop of hollandaise sauce and a sprinkle of chives. | {
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"title": "Cauliflower and kale hash with fried egg and hollandaise recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Here's a terrific light meal for two. The veg is packed with flavour and spices, simply served with fried eggs. Go the extra mile and make your own hollandaise for something special. 1 tbsp olive oil1 onion, roughly chopped400g/14oz cauliflower, chopped into small bite-size pieces1 garlic clove, finely chopped2 small handfuls of kale, stems removed, roughly chopped1 tsp smoked paprika½ tsp cayenne peppersmall handful parsley, roughly choppedpinch sea salt 1 tbsp olive oil 1 onion, roughly chopped 400g/14oz cauliflower, chopped into small bite-size pieces 1 garlic clove, finely chopped 2 small handfuls of kale, stems removed, roughly chopped 1 tsp smoked paprika ½ tsp cayenne pepper small handful parsley, roughly chopped pinch sea salt 2 large free-range egg yolks150g/5½oz butter, cold, cut into cubes½ lemon, juice only 2 large free-range egg yolks 150g/5½oz butter, cold, cut into cubes ½ lemon, juice only 4 tbsp sunflower oil2 large free-range eggs 4 tbsp sunflower oil 2 large free-range eggs small handful of chives, finely chopped small handful of chives, finely chopped Method For the cauliflower and kale hash, heat a small lidded frying pan over a high heat, add the oil and fry the onion and cauliflower for 3 minutes stirring very little until lightly charred.Stir in the garlic, kale, paprika and cayenne pepper. When the kale is slightly wilted, add 3 tablespoons water and cover, cooking for 3–4 minutes until the kale and cauliflower is tender. Season with sea salt and stir in the parsley.To make the hollandaise sauce, put the egg yolks in a large heatproof bowl over a pan of gently simmering water (making sure the bowl does not touch the water). Whisk the yolks and slowly add the butter, waiting until each piece melts before adding the next, whisking continuously until it is completely combined and the sauce has thickened. Add the lemon juice and stir through. Turn off the heat, but keep the sauce warm over the pan of water. For the fried eggs, heat the oil in a frying pan until hot and sizzling. Crack in the eggs. After a minute, baste the egg by tilting the pan and spooning up some of the oil, pouring it over the egg. Baste every minute or so, and cook the egg until it is done to your liking.To serve, spoon the hash on to two serving plates and top with a fried egg, a generous dollop of hollandaise sauce and a sprinkle of chives. For the cauliflower and kale hash, heat a small lidded frying pan over a high heat, add the oil and fry the onion and cauliflower for 3 minutes stirring very little until lightly charred. For the cauliflower and kale hash, heat a small lidded frying pan over a high heat, add the oil and fry the onion and cauliflower for 3 minutes stirring very little until lightly charred. Stir in the garlic, kale, paprika and cayenne pepper. When the kale is slightly wilted, add 3 tablespoons water and cover, cooking for 3–4 minutes until the kale and cauliflower is tender. Season with sea salt and stir in the parsley. Stir in the garlic, kale, paprika and cayenne pepper. When the kale is slightly wilted, add 3 tablespoons water and cover, cooking for 3–4 minutes until the kale and cauliflower is tender. Season with sea salt and stir in the parsley. To make the hollandaise sauce, put the egg yolks in a large heatproof bowl over a pan of gently simmering water (making sure the bowl does not touch the water). Whisk the yolks and slowly add the butter, waiting until each piece melts before adding the next, whisking continuously until it is completely combined and the sauce has thickened. Add the lemon juice and stir through. Turn off the heat, but keep the sauce warm over the pan of water. To make the hollandaise sauce, put the egg yolks in a large heatproof bowl over a pan of gently simmering water (making sure the bowl does not touch the water). Whisk the yolks and slowly add the butter, waiting until each piece melts before adding the next, whisking continuously until it is completely combined and the sauce has thickened. Add the lemon juice and stir through. Turn off the heat, but keep the sauce warm over the pan of water. For the fried eggs, heat the oil in a frying pan until hot and sizzling. Crack in the eggs. After a minute, baste the egg by tilting the pan and spooning up some of the oil, pouring it over the egg. Baste every minute or so, and cook the egg until it is done to your liking. For the fried eggs, heat the oil in a frying pan until hot and sizzling. Crack in the eggs. After a minute, baste the egg by tilting the pan and spooning up some of the oil, pouring it over the egg. Baste every minute or so, and cook the egg until it is done to your liking. To serve, spoon the hash on to two serving plates and top with a fried egg, a generous dollop of hollandaise sauce and a sprinkle of chives. To serve, spoon the hash on to two serving plates and top with a fried egg, a generous dollop of hollandaise sauce and a sprinkle of chives."
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} | 2d47938f6955b85ba73a7f23ee76213bef45a0781f7bbd37bdbebde2c8635d9e | Honey roast ham with cranberry pickle recipe
Honey roast ham with fried egg and cranberry pickle An average of 5.0 out of 5 stars from 2 ratings The ham is slowly cooked in stock before being glazed with honey and mustard and roasted in the oven. This recipe serves two, but you'll have plenty of meat left over for another day. 850g/1lb 14oz ham hock1 carrot, peeled and roughly chopped 1 onion, roughly chopped 3 celery sticks, roughly chopped 1 head garlic2 fresh thyme sprigs2 bay leaves10 whole peppercorns 800ml/1½ pints chicken stock2 fresh rosemary sprigs1 head of broccoli, to serve 850g/1lb 14oz ham hock 1 carrot, peeled and roughly chopped 1 onion, roughly chopped 3 celery sticks, roughly chopped 1 head garlic 2 fresh thyme sprigs 2 bay leaves 10 whole peppercorns 800ml/1½ pints chicken stock 2 fresh rosemary sprigs 1 head of broccoli, to serve 50g/1¾oz French mustard50g/1¾oz English mustard 1 tbsp runny honey100g/3½oz demerara sugar 50g/1¾oz French mustard 50g/1¾oz English mustard 1 tbsp runny honey 100g/3½oz demerara sugar 50ml/2fl oz olive oil 2 red onions, thinly sliced 250g/9oz fresh cranberries 1 fresh rosemary sprig150ml/5fl oz Port100ml/3½fl oz red wine vinegar 100ml/3½fl oz balsamic vinegar 100g/3½oz light brown sugarsalt and freshly ground black pepper 50ml/2fl oz olive oil 2 red onions, thinly sliced 250g/9oz fresh cranberries 1 fresh rosemary sprig 150ml/5fl oz Port 100ml/3½fl oz red wine vinegar 100ml/3½fl oz balsamic vinegar 100g/3½oz light brown sugar salt and freshly ground black pepper 25g/1oz butter2 free-range eggs 25g/1oz butter 2 free-range eggs Method Put the ham, carrot, onion, celery, garlic, thyme, bay leaves, peppercorns and stock in a large saucepan. Top up with enough water to cover and bring to the boil. Reduce the heat, cover with a lid and simmer very gently for 2 hours, or until the meat is tender. Leave the ham to cool in the water, then drain. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with kitchen foil. To make the glaze, heat the mustards, honey and sugar together in a small saucepan until the sugar has dissolved. Score the fat of the cooled ham and spread the glaze all over the hock. Spike the ham with the rosemary, place in the prepared roasting tin and roast for 25–30 minutes, or until golden brown. Leave to rest for at least 15 minutes before carving. To make the cranberry pickle, heat the oil in a saucepan and sweat the onions for 5–8 minutes. Add the cranberries, rosemary and Port. Cook for 10 minutes, or until the liquid has reduced, then add both the vinegars and the sugar. Simmer gently for 30 minutes, or until the cranberries have broken down. Season with salt and pepper, pour into a bowl and set aside. Meanwhile, steam the broccoli until tender. To make the fried eggs, heat the butter in a frying pan and crack the eggs in. Fry the eggs until the whites have set, basting them in the butter as you go. Place the ham slices on to warmed plates and top with the fried eggs. Serve with the pickle and broccoli. Put the ham, carrot, onion, celery, garlic, thyme, bay leaves, peppercorns and stock in a large saucepan. Top up with enough water to cover and bring to the boil. Reduce the heat, cover with a lid and simmer very gently for 2 hours, or until the meat is tender. Leave the ham to cool in the water, then drain. Put the ham, carrot, onion, celery, garlic, thyme, bay leaves, peppercorns and stock in a large saucepan. Top up with enough water to cover and bring to the boil. Reduce the heat, cover with a lid and simmer very gently for 2 hours, or until the meat is tender. Leave the ham to cool in the water, then drain. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with kitchen foil. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with kitchen foil. To make the glaze, heat the mustards, honey and sugar together in a small saucepan until the sugar has dissolved. Score the fat of the cooled ham and spread the glaze all over the hock. Spike the ham with the rosemary, place in the prepared roasting tin and roast for 25–30 minutes, or until golden brown. Leave to rest for at least 15 minutes before carving. To make the glaze, heat the mustards, honey and sugar together in a small saucepan until the sugar has dissolved. Score the fat of the cooled ham and spread the glaze all over the hock. Spike the ham with the rosemary, place in the prepared roasting tin and roast for 25–30 minutes, or until golden brown. Leave to rest for at least 15 minutes before carving. To make the cranberry pickle, heat the oil in a saucepan and sweat the onions for 5–8 minutes. Add the cranberries, rosemary and Port. Cook for 10 minutes, or until the liquid has reduced, then add both the vinegars and the sugar. Simmer gently for 30 minutes, or until the cranberries have broken down. Season with salt and pepper, pour into a bowl and set aside. Meanwhile, steam the broccoli until tender. To make the cranberry pickle, heat the oil in a saucepan and sweat the onions for 5–8 minutes. Add the cranberries, rosemary and Port. Cook for 10 minutes, or until the liquid has reduced, then add both the vinegars and the sugar. Simmer gently for 30 minutes, or until the cranberries have broken down. Season with salt and pepper, pour into a bowl and set aside. Meanwhile, steam the broccoli until tender. To make the fried eggs, heat the butter in a frying pan and crack the eggs in. Fry the eggs until the whites have set, basting them in the butter as you go. To make the fried eggs, heat the butter in a frying pan and crack the eggs in. Fry the eggs until the whites have set, basting them in the butter as you go. Place the ham slices on to warmed plates and top with the fried eggs. Serve with the pickle and broccoli. Place the ham slices on to warmed plates and top with the fried eggs. Serve with the pickle and broccoli. | {
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"title": "Honey roast ham with cranberry pickle recipe",
"content": "Honey roast ham with fried egg and cranberry pickle An average of 5.0 out of 5 stars from 2 ratings The ham is slowly cooked in stock before being glazed with honey and mustard and roasted in the oven. This recipe serves two, but you'll have plenty of meat left over for another day. 850g/1lb 14oz ham hock1 carrot, peeled and roughly chopped 1 onion, roughly chopped 3 celery sticks, roughly chopped 1 head garlic2 fresh thyme sprigs2 bay leaves10 whole peppercorns 800ml/1½ pints chicken stock2 fresh rosemary sprigs1 head of broccoli, to serve 850g/1lb 14oz ham hock 1 carrot, peeled and roughly chopped 1 onion, roughly chopped 3 celery sticks, roughly chopped 1 head garlic 2 fresh thyme sprigs 2 bay leaves 10 whole peppercorns 800ml/1½ pints chicken stock 2 fresh rosemary sprigs 1 head of broccoli, to serve 50g/1¾oz French mustard50g/1¾oz English mustard 1 tbsp runny honey100g/3½oz demerara sugar 50g/1¾oz French mustard 50g/1¾oz English mustard 1 tbsp runny honey 100g/3½oz demerara sugar 50ml/2fl oz olive oil 2 red onions, thinly sliced 250g/9oz fresh cranberries 1 fresh rosemary sprig150ml/5fl oz Port100ml/3½fl oz red wine vinegar 100ml/3½fl oz balsamic vinegar 100g/3½oz light brown sugarsalt and freshly ground black pepper 50ml/2fl oz olive oil 2 red onions, thinly sliced 250g/9oz fresh cranberries 1 fresh rosemary sprig 150ml/5fl oz Port 100ml/3½fl oz red wine vinegar 100ml/3½fl oz balsamic vinegar 100g/3½oz light brown sugar salt and freshly ground black pepper 25g/1oz butter2 free-range eggs 25g/1oz butter 2 free-range eggs Method Put the ham, carrot, onion, celery, garlic, thyme, bay leaves, peppercorns and stock in a large saucepan. Top up with enough water to cover and bring to the boil. Reduce the heat, cover with a lid and simmer very gently for 2 hours, or until the meat is tender. Leave the ham to cool in the water, then drain. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with kitchen foil. To make the glaze, heat the mustards, honey and sugar together in a small saucepan until the sugar has dissolved. Score the fat of the cooled ham and spread the glaze all over the hock. Spike the ham with the rosemary, place in the prepared roasting tin and roast for 25–30 minutes, or until golden brown. Leave to rest for at least 15 minutes before carving. To make the cranberry pickle, heat the oil in a saucepan and sweat the onions for 5–8 minutes. Add the cranberries, rosemary and Port. Cook for 10 minutes, or until the liquid has reduced, then add both the vinegars and the sugar. Simmer gently for 30 minutes, or until the cranberries have broken down. Season with salt and pepper, pour into a bowl and set aside. Meanwhile, steam the broccoli until tender. To make the fried eggs, heat the butter in a frying pan and crack the eggs in. Fry the eggs until the whites have set, basting them in the butter as you go. Place the ham slices on to warmed plates and top with the fried eggs. Serve with the pickle and broccoli. Put the ham, carrot, onion, celery, garlic, thyme, bay leaves, peppercorns and stock in a large saucepan. Top up with enough water to cover and bring to the boil. Reduce the heat, cover with a lid and simmer very gently for 2 hours, or until the meat is tender. Leave the ham to cool in the water, then drain. Put the ham, carrot, onion, celery, garlic, thyme, bay leaves, peppercorns and stock in a large saucepan. Top up with enough water to cover and bring to the boil. Reduce the heat, cover with a lid and simmer very gently for 2 hours, or until the meat is tender. Leave the ham to cool in the water, then drain. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with kitchen foil. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with kitchen foil. To make the glaze, heat the mustards, honey and sugar together in a small saucepan until the sugar has dissolved. Score the fat of the cooled ham and spread the glaze all over the hock. Spike the ham with the rosemary, place in the prepared roasting tin and roast for 25–30 minutes, or until golden brown. Leave to rest for at least 15 minutes before carving. To make the glaze, heat the mustards, honey and sugar together in a small saucepan until the sugar has dissolved. Score the fat of the cooled ham and spread the glaze all over the hock. Spike the ham with the rosemary, place in the prepared roasting tin and roast for 25–30 minutes, or until golden brown. Leave to rest for at least 15 minutes before carving. To make the cranberry pickle, heat the oil in a saucepan and sweat the onions for 5–8 minutes. Add the cranberries, rosemary and Port. Cook for 10 minutes, or until the liquid has reduced, then add both the vinegars and the sugar. Simmer gently for 30 minutes, or until the cranberries have broken down. Season with salt and pepper, pour into a bowl and set aside. Meanwhile, steam the broccoli until tender. To make the cranberry pickle, heat the oil in a saucepan and sweat the onions for 5–8 minutes. Add the cranberries, rosemary and Port. Cook for 10 minutes, or until the liquid has reduced, then add both the vinegars and the sugar. Simmer gently for 30 minutes, or until the cranberries have broken down. Season with salt and pepper, pour into a bowl and set aside. Meanwhile, steam the broccoli until tender. To make the fried eggs, heat the butter in a frying pan and crack the eggs in. Fry the eggs until the whites have set, basting them in the butter as you go. To make the fried eggs, heat the butter in a frying pan and crack the eggs in. Fry the eggs until the whites have set, basting them in the butter as you go. Place the ham slices on to warmed plates and top with the fried eggs. Serve with the pickle and broccoli. Place the ham slices on to warmed plates and top with the fried eggs. Serve with the pickle and broccoli."
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} | 8bda10837cbf4ac1b338fc47cad4a35245e0fa85c82a6e3dfbd86137c7daa08e | Goat biryani recipe
For the biryani, wash and soak the rice for at least 20–30 minutes, but preferably 2 hours.Heat a large pan over a high heat. Add the clarified butter and, once it is sizzling, add the cinnamon sticks, peppercorns and bay leaves. Cook for a minute without burning them. Add the onions, garlic and ginger and cook for 3–4 minutes. The mixture should be dry and brown.Add the goat and cook for 10 minutes, until browned. If the mixture starts to stick, add a few splashes of water.Add the ground spices and 2 teaspoons salt and cook for 5 minutes.Add the stock and cook over a medium heat for 20 minutes, or until the meat is tender and the curry dry. If it isn't dry within 20 minutes, keep cooking until all the moisture has evaporated, watching it closely. Remove from the heat, take off the lid and leave to cool for 30 minutes. Stir in the yoghurt and prunes.Meanwhile, put the rice in a large pan with a 1 litre/1¾ pint water. Cook for 10 minutes, then strain through a colander and drain under cold water.Grease a large, lidded deep dish with clarified butter. Layer the dish with rice, curry, then green chillies, then repeat and end with an extra layer of rice on top. Place a damp tea towel over the biryani and put the lid on. Cook over a medium heat for 25 minutes, until you get crunchy rice at the bottom of the pan. Remove the lid.Meanwhile for the onion salad, put the onion and coriander in a bowl. Add the sugar and lemon juice and scrunch together using your hands, being sure to really squeeze and macerate the onions; they should look like they have reduced in size and 'cooked' in the lemon juice slightly.For the eggs, heat the oil in a large pan and the cook eggs until they are lacey-edged. Sprinkle with the chilli flakes and a pinch of salt.Stir the biryani. Serve topped with the fried eggs and garnished with the coriander, with the onion salad on the side. For the biryani, wash and soak the rice for at least 20–30 minutes, but preferably 2 hours. For the biryani, wash and soak the rice for at least 20–30 minutes, but preferably 2 hours. Heat a large pan over a high heat. Add the clarified butter and, once it is sizzling, add the cinnamon sticks, peppercorns and bay leaves. Cook for a minute without burning them. Add the onions, garlic and ginger and cook for 3–4 minutes. The mixture should be dry and brown. Heat a large pan over a high heat. Add the clarified butter and, once it is sizzling, add the cinnamon sticks, peppercorns and bay leaves. Cook for a minute without burning them. Add the onions, garlic and ginger and cook for 3–4 minutes. The mixture should be dry and brown. Add the goat and cook for 10 minutes, until browned. If the mixture starts to stick, add a few splashes of water. Add the goat and cook for 10 minutes, until browned. If the mixture starts to stick, add a few splashes of water. Add the ground spices and 2 teaspoons salt and cook for 5 minutes. Add the ground spices and 2 teaspoons salt and cook for 5 minutes. Add the stock and cook over a medium heat for 20 minutes, or until the meat is tender and the curry dry. If it isn't dry within 20 minutes, keep cooking until all the moisture has evaporated, watching it closely. Add the stock and cook over a medium heat for 20 minutes, or until the meat is tender and the curry dry. If it isn't dry within 20 minutes, keep cooking until all the moisture has evaporated, watching it closely. Remove from the heat, take off the lid and leave to cool for 30 minutes. Stir in the yoghurt and prunes. Remove from the heat, take off the lid and leave to cool for 30 minutes. Stir in the yoghurt and prunes. Meanwhile, put the rice in a large pan with a 1 litre/1¾ pint water. Cook for 10 minutes, then strain through a colander and drain under cold water. Meanwhile, put the rice in a large pan with a 1 litre/1¾ pint water. Cook for 10 minutes, then strain through a colander and drain under cold water. Grease a large, lidded deep dish with clarified butter. Layer the dish with rice, curry, then green chillies, then repeat and end with an extra layer of rice on top. Place a damp tea towel over the biryani and put the lid on. Cook over a medium heat for 25 minutes, until you get crunchy rice at the bottom of the pan. Remove the lid. Grease a large, lidded deep dish with clarified butter. Layer the dish with rice, curry, then green chillies, then repeat and end with an extra layer of rice on top. Place a damp tea towel over the biryani and put the lid on. Cook over a medium heat for 25 minutes, until you get crunchy rice at the bottom of the pan. Remove the lid. Meanwhile for the onion salad, put the onion and coriander in a bowl. Add the sugar and lemon juice and scrunch together using your hands, being sure to really squeeze and macerate the onions; they should look like they have reduced in size and 'cooked' in the lemon juice slightly. Meanwhile for the onion salad, put the onion and coriander in a bowl. Add the sugar and lemon juice and scrunch together using your hands, being sure to really squeeze and macerate the onions; they should look like they have reduced in size and 'cooked' in the lemon juice slightly. For the eggs, heat the oil in a large pan and the cook eggs until they are lacey-edged. Sprinkle with the chilli flakes and a pinch of salt. For the eggs, heat the oil in a large pan and the cook eggs until they are lacey-edged. Sprinkle with the chilli flakes and a pinch of salt. Stir the biryani. Serve topped with the fried eggs and garnished with the coriander, with the onion salad on the side. Stir the biryani. Serve topped with the fried eggs and garnished with the coriander, with the onion salad on the side. | {
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"title": "Goat biryani recipe",
"content": "For the biryani, wash and soak the rice for at least 20–30 minutes, but preferably 2 hours.Heat a large pan over a high heat. Add the clarified butter and, once it is sizzling, add the cinnamon sticks, peppercorns and bay leaves. Cook for a minute without burning them. Add the onions, garlic and ginger and cook for 3–4 minutes. The mixture should be dry and brown.Add the goat and cook for 10 minutes, until browned. If the mixture starts to stick, add a few splashes of water.Add the ground spices and 2 teaspoons salt and cook for 5 minutes.Add the stock and cook over a medium heat for 20 minutes, or until the meat is tender and the curry dry. If it isn't dry within 20 minutes, keep cooking until all the moisture has evaporated, watching it closely. Remove from the heat, take off the lid and leave to cool for 30 minutes. Stir in the yoghurt and prunes.Meanwhile, put the rice in a large pan with a 1 litre/1¾ pint water. Cook for 10 minutes, then strain through a colander and drain under cold water.Grease a large, lidded deep dish with clarified butter. Layer the dish with rice, curry, then green chillies, then repeat and end with an extra layer of rice on top. Place a damp tea towel over the biryani and put the lid on. Cook over a medium heat for 25 minutes, until you get crunchy rice at the bottom of the pan. Remove the lid.Meanwhile for the onion salad, put the onion and coriander in a bowl. Add the sugar and lemon juice and scrunch together using your hands, being sure to really squeeze and macerate the onions; they should look like they have reduced in size and 'cooked' in the lemon juice slightly.For the eggs, heat the oil in a large pan and the cook eggs until they are lacey-edged. Sprinkle with the chilli flakes and a pinch of salt.Stir the biryani. Serve topped with the fried eggs and garnished with the coriander, with the onion salad on the side. For the biryani, wash and soak the rice for at least 20–30 minutes, but preferably 2 hours. For the biryani, wash and soak the rice for at least 20–30 minutes, but preferably 2 hours. Heat a large pan over a high heat. Add the clarified butter and, once it is sizzling, add the cinnamon sticks, peppercorns and bay leaves. Cook for a minute without burning them. Add the onions, garlic and ginger and cook for 3–4 minutes. The mixture should be dry and brown. Heat a large pan over a high heat. Add the clarified butter and, once it is sizzling, add the cinnamon sticks, peppercorns and bay leaves. Cook for a minute without burning them. Add the onions, garlic and ginger and cook for 3–4 minutes. The mixture should be dry and brown. Add the goat and cook for 10 minutes, until browned. If the mixture starts to stick, add a few splashes of water. Add the goat and cook for 10 minutes, until browned. If the mixture starts to stick, add a few splashes of water. Add the ground spices and 2 teaspoons salt and cook for 5 minutes. Add the ground spices and 2 teaspoons salt and cook for 5 minutes. Add the stock and cook over a medium heat for 20 minutes, or until the meat is tender and the curry dry. If it isn't dry within 20 minutes, keep cooking until all the moisture has evaporated, watching it closely. Add the stock and cook over a medium heat for 20 minutes, or until the meat is tender and the curry dry. If it isn't dry within 20 minutes, keep cooking until all the moisture has evaporated, watching it closely. Remove from the heat, take off the lid and leave to cool for 30 minutes. Stir in the yoghurt and prunes. Remove from the heat, take off the lid and leave to cool for 30 minutes. Stir in the yoghurt and prunes. Meanwhile, put the rice in a large pan with a 1 litre/1¾ pint water. Cook for 10 minutes, then strain through a colander and drain under cold water. Meanwhile, put the rice in a large pan with a 1 litre/1¾ pint water. Cook for 10 minutes, then strain through a colander and drain under cold water. Grease a large, lidded deep dish with clarified butter. Layer the dish with rice, curry, then green chillies, then repeat and end with an extra layer of rice on top. Place a damp tea towel over the biryani and put the lid on. Cook over a medium heat for 25 minutes, until you get crunchy rice at the bottom of the pan. Remove the lid. Grease a large, lidded deep dish with clarified butter. Layer the dish with rice, curry, then green chillies, then repeat and end with an extra layer of rice on top. Place a damp tea towel over the biryani and put the lid on. Cook over a medium heat for 25 minutes, until you get crunchy rice at the bottom of the pan. Remove the lid. Meanwhile for the onion salad, put the onion and coriander in a bowl. Add the sugar and lemon juice and scrunch together using your hands, being sure to really squeeze and macerate the onions; they should look like they have reduced in size and 'cooked' in the lemon juice slightly. Meanwhile for the onion salad, put the onion and coriander in a bowl. Add the sugar and lemon juice and scrunch together using your hands, being sure to really squeeze and macerate the onions; they should look like they have reduced in size and 'cooked' in the lemon juice slightly. For the eggs, heat the oil in a large pan and the cook eggs until they are lacey-edged. Sprinkle with the chilli flakes and a pinch of salt. For the eggs, heat the oil in a large pan and the cook eggs until they are lacey-edged. Sprinkle with the chilli flakes and a pinch of salt. Stir the biryani. Serve topped with the fried eggs and garnished with the coriander, with the onion salad on the side. Stir the biryani. Serve topped with the fried eggs and garnished with the coriander, with the onion salad on the side."
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} | c63138fcebc01705265158133fc1427b218d9b68acea866a270d7b02ca182a44 | Chicken paprika recipe
An average of 4.6 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenpaprikawithle_80341_16x9.jpg Soured cream makes this tasty one pot chicken paprika stew rich and creamy. It’s delicious served with mash or rice. This hearty hotpot is great for cooking in advance. Once cooked, leave to cool completely and then put in a freezer-proof container. It will last in the freezer for up to 3 months. 1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)salt2 tbsp olive oilknob butter1 onion, chopped2-3 cloves garlic, chopped2 tbsp sweet paprika, or 1 tbsp each sweet and hot paprika 1 tbsp flour285ml/½pint chicken stock 3 tbsp chopped fresh flatleaf parsley 2 red peppers, seeds removed and cut into 1cm/0.5in strips 4 large ripe tomatoes, roughly chopped250ml/8fl oz soured cream 1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved) salt 2 tbsp olive oil knob butter 1 onion, chopped 2-3 cloves garlic, chopped 2 tbsp sweet paprika, or 1 tbsp each sweet and hot paprika 1 tbsp flour 285ml/½pint chicken stock 3 tbsp chopped fresh flatleaf parsley 2 red peppers, seeds removed and cut into 1cm/0.5in strips 4 large ripe tomatoes, roughly chopped 250ml/8fl oz soured cream Method Rub the chicken pieces with salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.To the same pan, add the onions and garlic and sweat for about 5 minutes. Add the paprika, then the flour, and stir until combined - take care not to burn it.Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry. Add half of the parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes. Stir in the tomatoes and simmer gently for about 1 hour.When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve. Rub the chicken pieces with salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side. Rub the chicken pieces with salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side. To the same pan, add the onions and garlic and sweat for about 5 minutes. Add the paprika, then the flour, and stir until combined - take care not to burn it. To the same pan, add the onions and garlic and sweat for about 5 minutes. Add the paprika, then the flour, and stir until combined - take care not to burn it. Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry. Add half of the parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes. Stir in the tomatoes and simmer gently for about 1 hour. Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry. Add half of the parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes. Stir in the tomatoes and simmer gently for about 1 hour. When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve. When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve. | {
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"title": "Chicken paprika recipe",
"content": "An average of 4.6 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenpaprikawithle_80341_16x9.jpg Soured cream makes this tasty one pot chicken paprika stew rich and creamy. It’s delicious served with mash or rice. This hearty hotpot is great for cooking in advance. Once cooked, leave to cool completely and then put in a freezer-proof container. It will last in the freezer for up to 3 months. 1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)salt2 tbsp olive oilknob butter1 onion, chopped2-3 cloves garlic, chopped2 tbsp sweet paprika, or 1 tbsp each sweet and hot paprika 1 tbsp flour285ml/½pint chicken stock 3 tbsp chopped fresh flatleaf parsley 2 red peppers, seeds removed and cut into 1cm/0.5in strips 4 large ripe tomatoes, roughly chopped250ml/8fl oz soured cream 1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved) salt 2 tbsp olive oil knob butter 1 onion, chopped 2-3 cloves garlic, chopped 2 tbsp sweet paprika, or 1 tbsp each sweet and hot paprika 1 tbsp flour 285ml/½pint chicken stock 3 tbsp chopped fresh flatleaf parsley 2 red peppers, seeds removed and cut into 1cm/0.5in strips 4 large ripe tomatoes, roughly chopped 250ml/8fl oz soured cream Method Rub the chicken pieces with salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.To the same pan, add the onions and garlic and sweat for about 5 minutes. Add the paprika, then the flour, and stir until combined - take care not to burn it.Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry. Add half of the parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes. Stir in the tomatoes and simmer gently for about 1 hour.When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve. Rub the chicken pieces with salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side. Rub the chicken pieces with salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side. To the same pan, add the onions and garlic and sweat for about 5 minutes. Add the paprika, then the flour, and stir until combined - take care not to burn it. To the same pan, add the onions and garlic and sweat for about 5 minutes. Add the paprika, then the flour, and stir until combined - take care not to burn it. Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry. Add half of the parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes. Stir in the tomatoes and simmer gently for about 1 hour. Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry. Add half of the parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes. Stir in the tomatoes and simmer gently for about 1 hour. When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve. When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve."
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"$oid": "68bacf31eb3bdbfd0cc00468"
} | 673983933a57e4d28ebf47040ad18f10d98c76700d68c254ebee9fc2000e9617 | Chicken with chorizo, peppers and aubergine recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_with_chorizo_17191_16x9.jpg This summery recipe of chicken roasted with chorizo and peppers is perfect for a relaxed weekend lunch. 1 large corn-fed chicken, jointed into 8 piecessalt and freshly ground black pepper3 tbsp olive oil110g/4oz chorizo, peeled and sliced3 red peppers, cut into 2.5cm/1in squares2 garlic cloves, crushed1-2 tbsp chopped fresh sage2 tsp chopped fresh thyme1 lemon, juiced, zested 1 large corn-fed chicken, jointed into 8 pieces salt and freshly ground black pepper 3 tbsp olive oil 110g/4oz chorizo, peeled and sliced 3 red peppers, cut into 2.5cm/1in squares 2 garlic cloves, crushed 1-2 tbsp chopped fresh sage 2 tsp chopped fresh thyme 1 lemon, juiced, zested 2 large aubergines, cut into 2.5cm/1in chunks125ml/4fl oz olive oil2 red onions, finely chopped4 plum tomatoes, seeded and diced2 tbsp red wine vinegargood pinch cuminhandful basil leaves, tornhandful coriander leaves, picked from stems1 tbsp pine nuts, lightly toasted in a pansea salt and freshly ground black pepper 2 large aubergines, cut into 2.5cm/1in chunks 125ml/4fl oz olive oil 2 red onions, finely chopped 4 plum tomatoes, seeded and diced 2 tbsp red wine vinegar good pinch cumin handful basil leaves, torn handful coriander leaves, picked from stems 1 tbsp pine nuts, lightly toasted in a pan sea salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas4.Season the chicken pieces with salt and freshly ground black pepper. Heat two tablespoons of the olive oil in a large frying pan and brown the chicken on both sides for 4-5 minutes. When all the chicken pieces are nice and golden-brown, remove them from the pan and set aside.Heat the remaining tablespoon of olive oil in the same frying pan and cook the chorizo for 2-3 minutes. Add the peppers, garlic, sage and thyme to the pan and cook for another 2-3 minutes. Tip the chorizo and peppers into a roasting tin and place the chicken pieces on top. Spread the lemon zest and juice from half a lemon over the chicken. Bake in the oven for 30-40 minutes, turning the chicken pieces halfway through the cooking time, or until the chicken is cooked through.Meanwhile, for the spiced aubergine, put the aubergines in a colander, add about ½ teaspoon of salt and leave to drain for half an hour.Heat 35ml/1fl oz of the olive oil in a pan and fry the red onions for five minutes, or until softened. Add the tomatoes and cook for a further five minutes, or until the tomatoes have broken down into a thick sauce. Season with salt and freshly ground black pepper, then remove from the pan and set aside. Add three tablespoons of the olive oil to the pan and fry half the aubergines for 4-5 minutes, or until tender. Remove the aubergine pieces and set aside to drain on kitchen paper. Add the remaining three tablespoons of oil to the pan and fry the remaining aubergine pieces for 4-5 minutes, or until tender.Return the aubergine and tomato and onion mixture to the pan and stir in the red wine vinegar, cumin, basil and coriander. Season to taste with salt and freshly ground black pepper and sprinkle over the pine nuts.To serve, spoon the aubergine onto a plate and place the chicken alongside. Preheat the oven to 180C/350F/Gas4. Preheat the oven to 180C/350F/Gas4. Season the chicken pieces with salt and freshly ground black pepper. Heat two tablespoons of the olive oil in a large frying pan and brown the chicken on both sides for 4-5 minutes. When all the chicken pieces are nice and golden-brown, remove them from the pan and set aside. Season the chicken pieces with salt and freshly ground black pepper. Heat two tablespoons of the olive oil in a large frying pan and brown the chicken on both sides for 4-5 minutes. When all the chicken pieces are nice and golden-brown, remove them from the pan and set aside. Heat the remaining tablespoon of olive oil in the same frying pan and cook the chorizo for 2-3 minutes. Add the peppers, garlic, sage and thyme to the pan and cook for another 2-3 minutes. Tip the chorizo and peppers into a roasting tin and place the chicken pieces on top. Heat the remaining tablespoon of olive oil in the same frying pan and cook the chorizo for 2-3 minutes. Add the peppers, garlic, sage and thyme to the pan and cook for another 2-3 minutes. Tip the chorizo and peppers into a roasting tin and place the chicken pieces on top. Spread the lemon zest and juice from half a lemon over the chicken. Bake in the oven for 30-40 minutes, turning the chicken pieces halfway through the cooking time, or until the chicken is cooked through. Spread the lemon zest and juice from half a lemon over the chicken. Bake in the oven for 30-40 minutes, turning the chicken pieces halfway through the cooking time, or until the chicken is cooked through. Meanwhile, for the spiced aubergine, put the aubergines in a colander, add about ½ teaspoon of salt and leave to drain for half an hour. Meanwhile, for the spiced aubergine, put the aubergines in a colander, add about ½ teaspoon of salt and leave to drain for half an hour. Heat 35ml/1fl oz of the olive oil in a pan and fry the red onions for five minutes, or until softened. Add the tomatoes and cook for a further five minutes, or until the tomatoes have broken down into a thick sauce. Season with salt and freshly ground black pepper, then remove from the pan and set aside. Heat 35ml/1fl oz of the olive oil in a pan and fry the red onions for five minutes, or until softened. Add the tomatoes and cook for a further five minutes, or until the tomatoes have broken down into a thick sauce. Season with salt and freshly ground black pepper, then remove from the pan and set aside. Add three tablespoons of the olive oil to the pan and fry half the aubergines for 4-5 minutes, or until tender. Remove the aubergine pieces and set aside to drain on kitchen paper. Add the remaining three tablespoons of oil to the pan and fry the remaining aubergine pieces for 4-5 minutes, or until tender. Add three tablespoons of the olive oil to the pan and fry half the aubergines for 4-5 minutes, or until tender. Remove the aubergine pieces and set aside to drain on kitchen paper. Add the remaining three tablespoons of oil to the pan and fry the remaining aubergine pieces for 4-5 minutes, or until tender. Return the aubergine and tomato and onion mixture to the pan and stir in the red wine vinegar, cumin, basil and coriander. Season to taste with salt and freshly ground black pepper and sprinkle over the pine nuts. Return the aubergine and tomato and onion mixture to the pan and stir in the red wine vinegar, cumin, basil and coriander. Season to taste with salt and freshly ground black pepper and sprinkle over the pine nuts. To serve, spoon the aubergine onto a plate and place the chicken alongside. To serve, spoon the aubergine onto a plate and place the chicken alongside. | {
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"title": "Chicken with chorizo, peppers and aubergine recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_with_chorizo_17191_16x9.jpg This summery recipe of chicken roasted with chorizo and peppers is perfect for a relaxed weekend lunch. 1 large corn-fed chicken, jointed into 8 piecessalt and freshly ground black pepper3 tbsp olive oil110g/4oz chorizo, peeled and sliced3 red peppers, cut into 2.5cm/1in squares2 garlic cloves, crushed1-2 tbsp chopped fresh sage2 tsp chopped fresh thyme1 lemon, juiced, zested 1 large corn-fed chicken, jointed into 8 pieces salt and freshly ground black pepper 3 tbsp olive oil 110g/4oz chorizo, peeled and sliced 3 red peppers, cut into 2.5cm/1in squares 2 garlic cloves, crushed 1-2 tbsp chopped fresh sage 2 tsp chopped fresh thyme 1 lemon, juiced, zested 2 large aubergines, cut into 2.5cm/1in chunks125ml/4fl oz olive oil2 red onions, finely chopped4 plum tomatoes, seeded and diced2 tbsp red wine vinegargood pinch cuminhandful basil leaves, tornhandful coriander leaves, picked from stems1 tbsp pine nuts, lightly toasted in a pansea salt and freshly ground black pepper 2 large aubergines, cut into 2.5cm/1in chunks 125ml/4fl oz olive oil 2 red onions, finely chopped 4 plum tomatoes, seeded and diced 2 tbsp red wine vinegar good pinch cumin handful basil leaves, torn handful coriander leaves, picked from stems 1 tbsp pine nuts, lightly toasted in a pan sea salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas4.Season the chicken pieces with salt and freshly ground black pepper. Heat two tablespoons of the olive oil in a large frying pan and brown the chicken on both sides for 4-5 minutes. When all the chicken pieces are nice and golden-brown, remove them from the pan and set aside.Heat the remaining tablespoon of olive oil in the same frying pan and cook the chorizo for 2-3 minutes. Add the peppers, garlic, sage and thyme to the pan and cook for another 2-3 minutes. Tip the chorizo and peppers into a roasting tin and place the chicken pieces on top. Spread the lemon zest and juice from half a lemon over the chicken. Bake in the oven for 30-40 minutes, turning the chicken pieces halfway through the cooking time, or until the chicken is cooked through.Meanwhile, for the spiced aubergine, put the aubergines in a colander, add about ½ teaspoon of salt and leave to drain for half an hour.Heat 35ml/1fl oz of the olive oil in a pan and fry the red onions for five minutes, or until softened. Add the tomatoes and cook for a further five minutes, or until the tomatoes have broken down into a thick sauce. Season with salt and freshly ground black pepper, then remove from the pan and set aside. Add three tablespoons of the olive oil to the pan and fry half the aubergines for 4-5 minutes, or until tender. Remove the aubergine pieces and set aside to drain on kitchen paper. Add the remaining three tablespoons of oil to the pan and fry the remaining aubergine pieces for 4-5 minutes, or until tender.Return the aubergine and tomato and onion mixture to the pan and stir in the red wine vinegar, cumin, basil and coriander. Season to taste with salt and freshly ground black pepper and sprinkle over the pine nuts.To serve, spoon the aubergine onto a plate and place the chicken alongside. Preheat the oven to 180C/350F/Gas4. Preheat the oven to 180C/350F/Gas4. Season the chicken pieces with salt and freshly ground black pepper. Heat two tablespoons of the olive oil in a large frying pan and brown the chicken on both sides for 4-5 minutes. When all the chicken pieces are nice and golden-brown, remove them from the pan and set aside. Season the chicken pieces with salt and freshly ground black pepper. Heat two tablespoons of the olive oil in a large frying pan and brown the chicken on both sides for 4-5 minutes. When all the chicken pieces are nice and golden-brown, remove them from the pan and set aside. Heat the remaining tablespoon of olive oil in the same frying pan and cook the chorizo for 2-3 minutes. Add the peppers, garlic, sage and thyme to the pan and cook for another 2-3 minutes. Tip the chorizo and peppers into a roasting tin and place the chicken pieces on top. Heat the remaining tablespoon of olive oil in the same frying pan and cook the chorizo for 2-3 minutes. Add the peppers, garlic, sage and thyme to the pan and cook for another 2-3 minutes. Tip the chorizo and peppers into a roasting tin and place the chicken pieces on top. Spread the lemon zest and juice from half a lemon over the chicken. Bake in the oven for 30-40 minutes, turning the chicken pieces halfway through the cooking time, or until the chicken is cooked through. Spread the lemon zest and juice from half a lemon over the chicken. Bake in the oven for 30-40 minutes, turning the chicken pieces halfway through the cooking time, or until the chicken is cooked through. Meanwhile, for the spiced aubergine, put the aubergines in a colander, add about ½ teaspoon of salt and leave to drain for half an hour. Meanwhile, for the spiced aubergine, put the aubergines in a colander, add about ½ teaspoon of salt and leave to drain for half an hour. Heat 35ml/1fl oz of the olive oil in a pan and fry the red onions for five minutes, or until softened. Add the tomatoes and cook for a further five minutes, or until the tomatoes have broken down into a thick sauce. Season with salt and freshly ground black pepper, then remove from the pan and set aside. Heat 35ml/1fl oz of the olive oil in a pan and fry the red onions for five minutes, or until softened. Add the tomatoes and cook for a further five minutes, or until the tomatoes have broken down into a thick sauce. Season with salt and freshly ground black pepper, then remove from the pan and set aside. Add three tablespoons of the olive oil to the pan and fry half the aubergines for 4-5 minutes, or until tender. Remove the aubergine pieces and set aside to drain on kitchen paper. Add the remaining three tablespoons of oil to the pan and fry the remaining aubergine pieces for 4-5 minutes, or until tender. Add three tablespoons of the olive oil to the pan and fry half the aubergines for 4-5 minutes, or until tender. Remove the aubergine pieces and set aside to drain on kitchen paper. Add the remaining three tablespoons of oil to the pan and fry the remaining aubergine pieces for 4-5 minutes, or until tender. Return the aubergine and tomato and onion mixture to the pan and stir in the red wine vinegar, cumin, basil and coriander. Season to taste with salt and freshly ground black pepper and sprinkle over the pine nuts. Return the aubergine and tomato and onion mixture to the pan and stir in the red wine vinegar, cumin, basil and coriander. Season to taste with salt and freshly ground black pepper and sprinkle over the pine nuts. To serve, spoon the aubergine onto a plate and place the chicken alongside. To serve, spoon the aubergine onto a plate and place the chicken alongside."
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} | b3fec5389e22100ad86ffa26dcb0882ba42fd471e368f8c3133db0b685662130 | Crisp chilli chicken recipe
An average of 4.0 out of 5 stars from 2 ratings Give chicken the Middle Eastern treatment with the enchanting spices of za'atar and sumac. Serve with a zesty homemade mayonnaise for a special supper. 300g/10½ oz fine breadcrumbs, dried80g/2¾oz za’atar20g/¾oz sumac1 tbsp sesame seeds, lightly toastedchicken skin, from 1 chickenflaky sea salt, to taste 300g/10½ oz fine breadcrumbs, dried 80g/2¾oz za’atar 20g/¾oz sumac 1 tbsp sesame seeds, lightly toasted chicken skin, from 1 chicken flaky sea salt, to taste 50g/1¾oz fine salt1 tsp sweet smoked paprika 50g/1¾oz fine salt 1 tsp sweet smoked paprika 1 medium chicken, jointed1-2 tbsp extra-virgin olive oil 1 medium chicken, jointed 1-2 tbsp extra-virgin olive oil 330g/11½ oz palm sugar (jaggery)15 garlic cloves, finely chopped3 red chillies, finely chopped50g/1¾oz hot pepper paste, available in specialist and Middle Eastern shops (optional)165ml/5½fl oz cider vinegar 330g/11½ oz palm sugar (jaggery) 15 garlic cloves, finely chopped 3 red chillies, finely chopped 50g/1¾oz hot pepper paste, available in specialist and Middle Eastern shops (optional) 165ml/5½fl oz cider vinegar 2 large free-range egg yolks½ tsp Dijon mustard25ml/¾fl oz cider vinegar300ml/10fl oz sunflower oilsqueeze lime juice1 heaped tbsp lime pickle 2 large free-range egg yolks ½ tsp Dijon mustard 25ml/¾fl oz cider vinegar 300ml/10fl oz sunflower oil squeeze lime juice 1 heaped tbsp lime pickle 1 lime, cut into wedges 1 lime, cut into wedges Method Take all the skin off the chicken pieces except for the wings. Put on a baking tray and cook for approximately 40-50 minutes or until golden and crisp. Tip the fat out of the tray a few times whilst cooking. Once the skin has cooled finely chop into little pieces. Turn the oven up to 200C/180C Fan/Gas 6.To make the brine bring 200ml/7fl oz of water to the boil with the paprika and salt. Tip into a bowl and add 800ml/1¼ cold water. Once the brine is at room temperature tip onto the chicken pieces and put in the fridge for 3 hours. After 3 hours rinse the chicken under cold water and pat dryFor the glaze, put the chillies and garlic into a food processor and blend to a coarse purée. Put the sugar in pan over a medium heat until it starts to caramelise (CAUTION: boiling sugar is extremely hot). Add in the purée and hot chilli paste and cook for 10-20 minutes. Then add in the cider vinegar - be careful it will spit a bit. Cook for 10-20 minutes or until the glaze is at a syrup consistency.Meanwhile, make the mayonnaise. Blend the egg yolks in a small processor along with the mustard and vinegar. Whilst the motor is running very slowly drizzle in the oil to form a mayonnaise. Finally, blend in the lime pickle and juice and adjust the seasoning if necessary.Place the chicken pieces onto a large baking tray well spaced apart and drizzle with a little olive oil. Cook in the oven for about 30 minutes, we are looking to cook the chicken two-thirds of the way through.Remove the chicken from the oven and generously ladle the glaze over all the pieces, use about half the glaze. Place back into the oven for 5 mins. Take out and repeat the process.Meanwhile make the crumb, combine all of the ingredients and place on a tray. Once the chicken is cooked through and glazed well take out of the oven. Coat the chicken in the crumb. Serve with the lime mayo on the side and wedges of lime. Take all the skin off the chicken pieces except for the wings. Put on a baking tray and cook for approximately 40-50 minutes or until golden and crisp. Tip the fat out of the tray a few times whilst cooking. Once the skin has cooled finely chop into little pieces. Turn the oven up to 200C/180C Fan/Gas 6. Take all the skin off the chicken pieces except for the wings. Put on a baking tray and cook for approximately 40-50 minutes or until golden and crisp. Tip the fat out of the tray a few times whilst cooking. Once the skin has cooled finely chop into little pieces. Turn the oven up to 200C/180C Fan/Gas 6. To make the brine bring 200ml/7fl oz of water to the boil with the paprika and salt. Tip into a bowl and add 800ml/1¼ cold water. Once the brine is at room temperature tip onto the chicken pieces and put in the fridge for 3 hours. After 3 hours rinse the chicken under cold water and pat dry To make the brine bring 200ml/7fl oz of water to the boil with the paprika and salt. Tip into a bowl and add 800ml/1¼ cold water. Once the brine is at room temperature tip onto the chicken pieces and put in the fridge for 3 hours. After 3 hours rinse the chicken under cold water and pat dry For the glaze, put the chillies and garlic into a food processor and blend to a coarse purée. Put the sugar in pan over a medium heat until it starts to caramelise (CAUTION: boiling sugar is extremely hot). Add in the purée and hot chilli paste and cook for 10-20 minutes. Then add in the cider vinegar - be careful it will spit a bit. Cook for 10-20 minutes or until the glaze is at a syrup consistency. For the glaze, put the chillies and garlic into a food processor and blend to a coarse purée. Put the sugar in pan over a medium heat until it starts to caramelise (CAUTION: boiling sugar is extremely hot). Add in the purée and hot chilli paste and cook for 10-20 minutes. Then add in the cider vinegar - be careful it will spit a bit. Cook for 10-20 minutes or until the glaze is at a syrup consistency. Meanwhile, make the mayonnaise. Blend the egg yolks in a small processor along with the mustard and vinegar. Whilst the motor is running very slowly drizzle in the oil to form a mayonnaise. Finally, blend in the lime pickle and juice and adjust the seasoning if necessary. Meanwhile, make the mayonnaise. Blend the egg yolks in a small processor along with the mustard and vinegar. Whilst the motor is running very slowly drizzle in the oil to form a mayonnaise. Finally, blend in the lime pickle and juice and adjust the seasoning if necessary. Place the chicken pieces onto a large baking tray well spaced apart and drizzle with a little olive oil. Cook in the oven for about 30 minutes, we are looking to cook the chicken two-thirds of the way through. Place the chicken pieces onto a large baking tray well spaced apart and drizzle with a little olive oil. Cook in the oven for about 30 minutes, we are looking to cook the chicken two-thirds of the way through. Remove the chicken from the oven and generously ladle the glaze over all the pieces, use about half the glaze. Place back into the oven for 5 mins. Take out and repeat the process. Remove the chicken from the oven and generously ladle the glaze over all the pieces, use about half the glaze. Place back into the oven for 5 mins. Take out and repeat the process. Meanwhile make the crumb, combine all of the ingredients and place on a tray. Meanwhile make the crumb, combine all of the ingredients and place on a tray. Once the chicken is cooked through and glazed well take out of the oven. Coat the chicken in the crumb. Serve with the lime mayo on the side and wedges of lime. Once the chicken is cooked through and glazed well take out of the oven. Coat the chicken in the crumb. Serve with the lime mayo on the side and wedges of lime. | {
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"content": "An average of 4.0 out of 5 stars from 2 ratings Give chicken the Middle Eastern treatment with the enchanting spices of za'atar and sumac. Serve with a zesty homemade mayonnaise for a special supper. 300g/10½ oz fine breadcrumbs, dried80g/2¾oz za’atar20g/¾oz sumac1 tbsp sesame seeds, lightly toastedchicken skin, from 1 chickenflaky sea salt, to taste 300g/10½ oz fine breadcrumbs, dried 80g/2¾oz za’atar 20g/¾oz sumac 1 tbsp sesame seeds, lightly toasted chicken skin, from 1 chicken flaky sea salt, to taste 50g/1¾oz fine salt1 tsp sweet smoked paprika 50g/1¾oz fine salt 1 tsp sweet smoked paprika 1 medium chicken, jointed1-2 tbsp extra-virgin olive oil 1 medium chicken, jointed 1-2 tbsp extra-virgin olive oil 330g/11½ oz palm sugar (jaggery)15 garlic cloves, finely chopped3 red chillies, finely chopped50g/1¾oz hot pepper paste, available in specialist and Middle Eastern shops (optional)165ml/5½fl oz cider vinegar 330g/11½ oz palm sugar (jaggery) 15 garlic cloves, finely chopped 3 red chillies, finely chopped 50g/1¾oz hot pepper paste, available in specialist and Middle Eastern shops (optional) 165ml/5½fl oz cider vinegar 2 large free-range egg yolks½ tsp Dijon mustard25ml/¾fl oz cider vinegar300ml/10fl oz sunflower oilsqueeze lime juice1 heaped tbsp lime pickle 2 large free-range egg yolks ½ tsp Dijon mustard 25ml/¾fl oz cider vinegar 300ml/10fl oz sunflower oil squeeze lime juice 1 heaped tbsp lime pickle 1 lime, cut into wedges 1 lime, cut into wedges Method Take all the skin off the chicken pieces except for the wings. Put on a baking tray and cook for approximately 40-50 minutes or until golden and crisp. Tip the fat out of the tray a few times whilst cooking. Once the skin has cooled finely chop into little pieces. Turn the oven up to 200C/180C Fan/Gas 6.To make the brine bring 200ml/7fl oz of water to the boil with the paprika and salt. Tip into a bowl and add 800ml/1¼ cold water. Once the brine is at room temperature tip onto the chicken pieces and put in the fridge for 3 hours. After 3 hours rinse the chicken under cold water and pat dryFor the glaze, put the chillies and garlic into a food processor and blend to a coarse purée. Put the sugar in pan over a medium heat until it starts to caramelise (CAUTION: boiling sugar is extremely hot). Add in the purée and hot chilli paste and cook for 10-20 minutes. Then add in the cider vinegar - be careful it will spit a bit. Cook for 10-20 minutes or until the glaze is at a syrup consistency.Meanwhile, make the mayonnaise. Blend the egg yolks in a small processor along with the mustard and vinegar. Whilst the motor is running very slowly drizzle in the oil to form a mayonnaise. Finally, blend in the lime pickle and juice and adjust the seasoning if necessary.Place the chicken pieces onto a large baking tray well spaced apart and drizzle with a little olive oil. Cook in the oven for about 30 minutes, we are looking to cook the chicken two-thirds of the way through.Remove the chicken from the oven and generously ladle the glaze over all the pieces, use about half the glaze. Place back into the oven for 5 mins. Take out and repeat the process.Meanwhile make the crumb, combine all of the ingredients and place on a tray. Once the chicken is cooked through and glazed well take out of the oven. Coat the chicken in the crumb. Serve with the lime mayo on the side and wedges of lime. Take all the skin off the chicken pieces except for the wings. Put on a baking tray and cook for approximately 40-50 minutes or until golden and crisp. Tip the fat out of the tray a few times whilst cooking. Once the skin has cooled finely chop into little pieces. Turn the oven up to 200C/180C Fan/Gas 6. Take all the skin off the chicken pieces except for the wings. Put on a baking tray and cook for approximately 40-50 minutes or until golden and crisp. Tip the fat out of the tray a few times whilst cooking. Once the skin has cooled finely chop into little pieces. Turn the oven up to 200C/180C Fan/Gas 6. To make the brine bring 200ml/7fl oz of water to the boil with the paprika and salt. Tip into a bowl and add 800ml/1¼ cold water. Once the brine is at room temperature tip onto the chicken pieces and put in the fridge for 3 hours. After 3 hours rinse the chicken under cold water and pat dry To make the brine bring 200ml/7fl oz of water to the boil with the paprika and salt. Tip into a bowl and add 800ml/1¼ cold water. Once the brine is at room temperature tip onto the chicken pieces and put in the fridge for 3 hours. After 3 hours rinse the chicken under cold water and pat dry For the glaze, put the chillies and garlic into a food processor and blend to a coarse purée. Put the sugar in pan over a medium heat until it starts to caramelise (CAUTION: boiling sugar is extremely hot). Add in the purée and hot chilli paste and cook for 10-20 minutes. Then add in the cider vinegar - be careful it will spit a bit. Cook for 10-20 minutes or until the glaze is at a syrup consistency. For the glaze, put the chillies and garlic into a food processor and blend to a coarse purée. Put the sugar in pan over a medium heat until it starts to caramelise (CAUTION: boiling sugar is extremely hot). Add in the purée and hot chilli paste and cook for 10-20 minutes. Then add in the cider vinegar - be careful it will spit a bit. Cook for 10-20 minutes or until the glaze is at a syrup consistency. Meanwhile, make the mayonnaise. Blend the egg yolks in a small processor along with the mustard and vinegar. Whilst the motor is running very slowly drizzle in the oil to form a mayonnaise. Finally, blend in the lime pickle and juice and adjust the seasoning if necessary. Meanwhile, make the mayonnaise. Blend the egg yolks in a small processor along with the mustard and vinegar. Whilst the motor is running very slowly drizzle in the oil to form a mayonnaise. Finally, blend in the lime pickle and juice and adjust the seasoning if necessary. Place the chicken pieces onto a large baking tray well spaced apart and drizzle with a little olive oil. Cook in the oven for about 30 minutes, we are looking to cook the chicken two-thirds of the way through. Place the chicken pieces onto a large baking tray well spaced apart and drizzle with a little olive oil. Cook in the oven for about 30 minutes, we are looking to cook the chicken two-thirds of the way through. Remove the chicken from the oven and generously ladle the glaze over all the pieces, use about half the glaze. Place back into the oven for 5 mins. Take out and repeat the process. Remove the chicken from the oven and generously ladle the glaze over all the pieces, use about half the glaze. Place back into the oven for 5 mins. Take out and repeat the process. Meanwhile make the crumb, combine all of the ingredients and place on a tray. Meanwhile make the crumb, combine all of the ingredients and place on a tray. Once the chicken is cooked through and glazed well take out of the oven. Coat the chicken in the crumb. Serve with the lime mayo on the side and wedges of lime. Once the chicken is cooked through and glazed well take out of the oven. Coat the chicken in the crumb. Serve with the lime mayo on the side and wedges of lime."
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} | e57751bfa1d33f9fc75e39abb91be251ab24772aa91e778437b9cb4f92553e29 | Simple chicken and potato curry recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_chicken_curry_09881_16x9.jpg This recipe makes excellent use of a whole chicken. Serve with rice, or if you have time, homemade roti. This meal, if served as six portions, provides 491kcal, 59g protein, 27g carbohydrate (of which 6g sugars), 15g fat (of which 3g saturates), 7g fibre and 0.7g salt per portion. 1 medium chicken, prefereably free-range, jointed into 8 pieces3 tbsp curry powder, mild or hot, depending on taste2–3 tbsp vegetable oil2 medium onions, sliced2–3 garlic cloves, finely sliced2 medium waxy potatoes, chopped into 2cm/¾in cubes2 red chillies, seeds removed and finely chopped2 tbsp garam masala600ml/20fl oz chicken stock3–4 spring onions, chopped to garnish 1 medium chicken, prefereably free-range, jointed into 8 pieces 3 tbsp curry powder, mild or hot, depending on taste 2–3 tbsp vegetable oil 2 medium onions, sliced 2–3 garlic cloves, finely sliced 2 medium waxy potatoes, chopped into 2cm/¾in cubes 2 red chillies, seeds removed and finely chopped 2 tbsp garam masala 600ml/20fl oz chicken stock 3–4 spring onions, chopped to garnish Method Rub the skin of the chicken pieces with 2 tablespoons of the curry powder, wrap well with cling film and leave to absorb overnight in the fridge.Heat 2 tablespoons of the oil in a pan with a lid, and fry the chicken over a medium heat, turning regularly until well browned all over. Remove the chicken from the pan and set aside. Add a little more of the oil to the pan if needed, lower the heat and fry the onions, garlic, potatoes and red chillies until the onions have softened.Put the chicken back in the pan and sprinkle over the remaining 1 tablespoon of curry powder, and the garam masala, then mix well to combine. Add enough of the chicken stock to just cover the chicken, put the lid on and bring to the boil. Once boiling, reduce the heat and simmer gently for 30-40 minutes, or until the potatoes are soft and the chicken is cooked through. To test if the chicken is cooked, remove one of the larger pieces to a plate and pierce with a skewer – if cooked, the juices will run clear. If the juices remain pink, the chicken needs to be cooked for longer. Once cooked, sprinkle with chopped spring onions and serve the curry with boiled rice or roti. Rub the skin of the chicken pieces with 2 tablespoons of the curry powder, wrap well with cling film and leave to absorb overnight in the fridge. Rub the skin of the chicken pieces with 2 tablespoons of the curry powder, wrap well with cling film and leave to absorb overnight in the fridge. Heat 2 tablespoons of the oil in a pan with a lid, and fry the chicken over a medium heat, turning regularly until well browned all over. Remove the chicken from the pan and set aside. Heat 2 tablespoons of the oil in a pan with a lid, and fry the chicken over a medium heat, turning regularly until well browned all over. Remove the chicken from the pan and set aside. Add a little more of the oil to the pan if needed, lower the heat and fry the onions, garlic, potatoes and red chillies until the onions have softened. Add a little more of the oil to the pan if needed, lower the heat and fry the onions, garlic, potatoes and red chillies until the onions have softened. Put the chicken back in the pan and sprinkle over the remaining 1 tablespoon of curry powder, and the garam masala, then mix well to combine. Add enough of the chicken stock to just cover the chicken, put the lid on and bring to the boil. Put the chicken back in the pan and sprinkle over the remaining 1 tablespoon of curry powder, and the garam masala, then mix well to combine. Add enough of the chicken stock to just cover the chicken, put the lid on and bring to the boil. Once boiling, reduce the heat and simmer gently for 30-40 minutes, or until the potatoes are soft and the chicken is cooked through. To test if the chicken is cooked, remove one of the larger pieces to a plate and pierce with a skewer – if cooked, the juices will run clear. If the juices remain pink, the chicken needs to be cooked for longer. Once boiling, reduce the heat and simmer gently for 30-40 minutes, or until the potatoes are soft and the chicken is cooked through. To test if the chicken is cooked, remove one of the larger pieces to a plate and pierce with a skewer – if cooked, the juices will run clear. If the juices remain pink, the chicken needs to be cooked for longer. Once cooked, sprinkle with chopped spring onions and serve the curry with boiled rice or roti. Once cooked, sprinkle with chopped spring onions and serve the curry with boiled rice or roti. Recipe tips Using a whole chicken which you joint at home can be much more budget-friendly than buying chicken pieces, plus you get the tasty darker meat as well as the breast. However, this recipe could also be made using 8 chicken thighs, or four leg joints, if you're buying pre-jointed chicken pieces. If making for a gluten-free diet, please check the stock packaging to ensure it is suitable. | {
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"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_chicken_curry_09881_16x9.jpg This recipe makes excellent use of a whole chicken. Serve with rice, or if you have time, homemade roti. This meal, if served as six portions, provides 491kcal, 59g protein, 27g carbohydrate (of which 6g sugars), 15g fat (of which 3g saturates), 7g fibre and 0.7g salt per portion. 1 medium chicken, prefereably free-range, jointed into 8 pieces3 tbsp curry powder, mild or hot, depending on taste2–3 tbsp vegetable oil2 medium onions, sliced2–3 garlic cloves, finely sliced2 medium waxy potatoes, chopped into 2cm/¾in cubes2 red chillies, seeds removed and finely chopped2 tbsp garam masala600ml/20fl oz chicken stock3–4 spring onions, chopped to garnish 1 medium chicken, prefereably free-range, jointed into 8 pieces 3 tbsp curry powder, mild or hot, depending on taste 2–3 tbsp vegetable oil 2 medium onions, sliced 2–3 garlic cloves, finely sliced 2 medium waxy potatoes, chopped into 2cm/¾in cubes 2 red chillies, seeds removed and finely chopped 2 tbsp garam masala 600ml/20fl oz chicken stock 3–4 spring onions, chopped to garnish Method Rub the skin of the chicken pieces with 2 tablespoons of the curry powder, wrap well with cling film and leave to absorb overnight in the fridge.Heat 2 tablespoons of the oil in a pan with a lid, and fry the chicken over a medium heat, turning regularly until well browned all over. Remove the chicken from the pan and set aside. Add a little more of the oil to the pan if needed, lower the heat and fry the onions, garlic, potatoes and red chillies until the onions have softened.Put the chicken back in the pan and sprinkle over the remaining 1 tablespoon of curry powder, and the garam masala, then mix well to combine. Add enough of the chicken stock to just cover the chicken, put the lid on and bring to the boil. Once boiling, reduce the heat and simmer gently for 30-40 minutes, or until the potatoes are soft and the chicken is cooked through. To test if the chicken is cooked, remove one of the larger pieces to a plate and pierce with a skewer – if cooked, the juices will run clear. If the juices remain pink, the chicken needs to be cooked for longer. Once cooked, sprinkle with chopped spring onions and serve the curry with boiled rice or roti. Rub the skin of the chicken pieces with 2 tablespoons of the curry powder, wrap well with cling film and leave to absorb overnight in the fridge. Rub the skin of the chicken pieces with 2 tablespoons of the curry powder, wrap well with cling film and leave to absorb overnight in the fridge. Heat 2 tablespoons of the oil in a pan with a lid, and fry the chicken over a medium heat, turning regularly until well browned all over. Remove the chicken from the pan and set aside. Heat 2 tablespoons of the oil in a pan with a lid, and fry the chicken over a medium heat, turning regularly until well browned all over. Remove the chicken from the pan and set aside. Add a little more of the oil to the pan if needed, lower the heat and fry the onions, garlic, potatoes and red chillies until the onions have softened. Add a little more of the oil to the pan if needed, lower the heat and fry the onions, garlic, potatoes and red chillies until the onions have softened. Put the chicken back in the pan and sprinkle over the remaining 1 tablespoon of curry powder, and the garam masala, then mix well to combine. Add enough of the chicken stock to just cover the chicken, put the lid on and bring to the boil. Put the chicken back in the pan and sprinkle over the remaining 1 tablespoon of curry powder, and the garam masala, then mix well to combine. Add enough of the chicken stock to just cover the chicken, put the lid on and bring to the boil. Once boiling, reduce the heat and simmer gently for 30-40 minutes, or until the potatoes are soft and the chicken is cooked through. To test if the chicken is cooked, remove one of the larger pieces to a plate and pierce with a skewer – if cooked, the juices will run clear. If the juices remain pink, the chicken needs to be cooked for longer. Once boiling, reduce the heat and simmer gently for 30-40 minutes, or until the potatoes are soft and the chicken is cooked through. To test if the chicken is cooked, remove one of the larger pieces to a plate and pierce with a skewer – if cooked, the juices will run clear. If the juices remain pink, the chicken needs to be cooked for longer. Once cooked, sprinkle with chopped spring onions and serve the curry with boiled rice or roti. Once cooked, sprinkle with chopped spring onions and serve the curry with boiled rice or roti. Recipe tips Using a whole chicken which you joint at home can be much more budget-friendly than buying chicken pieces, plus you get the tasty darker meat as well as the breast. However, this recipe could also be made using 8 chicken thighs, or four leg joints, if you're buying pre-jointed chicken pieces. If making for a gluten-free diet, please check the stock packaging to ensure it is suitable."
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} | 54bb0efa5721d9173724551edce736939e830992c558851fd1ba25ab5769c8f5 | Grilled chicken shatkora with pickle and chapatis recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilled_chicken_shatkora_00658_16x9.jpg Shatkora is a citrus fruit that is commonly cooked with in Bangladesh. You can find it in large Asian grocers. (If you can't find them, try lemons instead.) 2 chickens, jointed into pieces 2 chickens, jointed into pieces 2 tbsp vegetable oil5 garlic cloves, crushed4cm/1½in piece fresh root ginger, minced½ onion, finely chopped3 bay leaves3 cardamom pods, seeds only½ shatkora (available in Asian grocery stores), halved lengthways and thinly sliced1 large cinnamon stick¼ tsp ground turmeric¼ tsp chilli powder¼ tsp ground cumin ¼ tsp curry powder 2 tbsp vegetable oil 5 garlic cloves, crushed 4cm/1½in piece fresh root ginger, minced ½ onion, finely chopped 3 bay leaves 3 cardamom pods, seeds only ½ shatkora (available in Asian grocery stores), halved lengthways and thinly sliced 1 large cinnamon stick ¼ tsp ground turmeric ¼ tsp chilli powder ¼ tsp ground cumin ¼ tsp curry powder ½ tsp ground turmeric200ml/7fl oz plain yoghurt1 shatkora, juice only ½ tsp ground turmeric 200ml/7fl oz plain yoghurt 1 shatkora, juice only shatkora wedgeschapatis, warmed shatkora wedges chapatis, warmed Method For the pickle, heat the oil. Mix the garlic, ginger and onion together to form a paste. Add the paste to the pan. Add enough water to loosen a little and cook for a few minutes. Add the bay leaves and cardamom.Add the shatkora to the pan. Add a cinnamon stick, then the turmeric, chilli powder, cumin and curry powder. Cook on a low heat for 15 minutes. This is an instant pickle, so won’t keep for longer than three days in the fridge.For the marinade, mix together the ingredients and rub the paste into the chicken, working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours, or overnight.To cook the chicken, preheat the grill to high. Grill the chicken for 10–12 minutes on each side, or until cooked through. If needed, squeeze more shatkora juice onto the chicken during cooking.Serve the chicken with the shatkora pickle, wedges and chapatis. For the pickle, heat the oil. Mix the garlic, ginger and onion together to form a paste. Add the paste to the pan. Add enough water to loosen a little and cook for a few minutes. Add the bay leaves and cardamom. For the pickle, heat the oil. Mix the garlic, ginger and onion together to form a paste. Add the paste to the pan. Add enough water to loosen a little and cook for a few minutes. Add the bay leaves and cardamom. Add the shatkora to the pan. Add a cinnamon stick, then the turmeric, chilli powder, cumin and curry powder. Cook on a low heat for 15 minutes. This is an instant pickle, so won’t keep for longer than three days in the fridge. Add the shatkora to the pan. Add a cinnamon stick, then the turmeric, chilli powder, cumin and curry powder. Cook on a low heat for 15 minutes. This is an instant pickle, so won’t keep for longer than three days in the fridge. For the marinade, mix together the ingredients and rub the paste into the chicken, working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours, or overnight. For the marinade, mix together the ingredients and rub the paste into the chicken, working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours, or overnight. To cook the chicken, preheat the grill to high. Grill the chicken for 10–12 minutes on each side, or until cooked through. If needed, squeeze more shatkora juice onto the chicken during cooking. To cook the chicken, preheat the grill to high. Grill the chicken for 10–12 minutes on each side, or until cooked through. If needed, squeeze more shatkora juice onto the chicken during cooking. Serve the chicken with the shatkora pickle, wedges and chapatis. Serve the chicken with the shatkora pickle, wedges and chapatis. | {
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"title": "Grilled chicken shatkora with pickle and chapatis recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilled_chicken_shatkora_00658_16x9.jpg Shatkora is a citrus fruit that is commonly cooked with in Bangladesh. You can find it in large Asian grocers. (If you can't find them, try lemons instead.) 2 chickens, jointed into pieces 2 chickens, jointed into pieces 2 tbsp vegetable oil5 garlic cloves, crushed4cm/1½in piece fresh root ginger, minced½ onion, finely chopped3 bay leaves3 cardamom pods, seeds only½ shatkora (available in Asian grocery stores), halved lengthways and thinly sliced1 large cinnamon stick¼ tsp ground turmeric¼ tsp chilli powder¼ tsp ground cumin ¼ tsp curry powder 2 tbsp vegetable oil 5 garlic cloves, crushed 4cm/1½in piece fresh root ginger, minced ½ onion, finely chopped 3 bay leaves 3 cardamom pods, seeds only ½ shatkora (available in Asian grocery stores), halved lengthways and thinly sliced 1 large cinnamon stick ¼ tsp ground turmeric ¼ tsp chilli powder ¼ tsp ground cumin ¼ tsp curry powder ½ tsp ground turmeric200ml/7fl oz plain yoghurt1 shatkora, juice only ½ tsp ground turmeric 200ml/7fl oz plain yoghurt 1 shatkora, juice only shatkora wedgeschapatis, warmed shatkora wedges chapatis, warmed Method For the pickle, heat the oil. Mix the garlic, ginger and onion together to form a paste. Add the paste to the pan. Add enough water to loosen a little and cook for a few minutes. Add the bay leaves and cardamom.Add the shatkora to the pan. Add a cinnamon stick, then the turmeric, chilli powder, cumin and curry powder. Cook on a low heat for 15 minutes. This is an instant pickle, so won’t keep for longer than three days in the fridge.For the marinade, mix together the ingredients and rub the paste into the chicken, working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours, or overnight.To cook the chicken, preheat the grill to high. Grill the chicken for 10–12 minutes on each side, or until cooked through. If needed, squeeze more shatkora juice onto the chicken during cooking.Serve the chicken with the shatkora pickle, wedges and chapatis. For the pickle, heat the oil. Mix the garlic, ginger and onion together to form a paste. Add the paste to the pan. Add enough water to loosen a little and cook for a few minutes. Add the bay leaves and cardamom. For the pickle, heat the oil. Mix the garlic, ginger and onion together to form a paste. Add the paste to the pan. Add enough water to loosen a little and cook for a few minutes. Add the bay leaves and cardamom. Add the shatkora to the pan. Add a cinnamon stick, then the turmeric, chilli powder, cumin and curry powder. Cook on a low heat for 15 minutes. This is an instant pickle, so won’t keep for longer than three days in the fridge. Add the shatkora to the pan. Add a cinnamon stick, then the turmeric, chilli powder, cumin and curry powder. Cook on a low heat for 15 minutes. This is an instant pickle, so won’t keep for longer than three days in the fridge. For the marinade, mix together the ingredients and rub the paste into the chicken, working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours, or overnight. For the marinade, mix together the ingredients and rub the paste into the chicken, working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours, or overnight. To cook the chicken, preheat the grill to high. Grill the chicken for 10–12 minutes on each side, or until cooked through. If needed, squeeze more shatkora juice onto the chicken during cooking. To cook the chicken, preheat the grill to high. Grill the chicken for 10–12 minutes on each side, or until cooked through. If needed, squeeze more shatkora juice onto the chicken during cooking. Serve the chicken with the shatkora pickle, wedges and chapatis. Serve the chicken with the shatkora pickle, wedges and chapatis."
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} | 88d6b064d07c25bce99267020c98ac4dcd26159962c60468188751e44c8d424e | Chicken fricassée recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_fricasse_02463_16x9.jpg Use a whole jointed chicken to give maximum flavour in this comforting classic chicken fricassée recipe. Best served on creamy mash. 500ml/18fl oz chicken stock200ml/7fl oz white wine125g/4½oz pearl onions3 sprigs thyme, leaves only1.5kg/3lb 5oz whole chicken, cut into 8 pieces, plus the rest of the carcass200g/7oz baby button mushrooms4 free-range egg yolks150ml/5fl oz double creamsalt and freshly ground black pepper2 tbsp finely chopped flatleaf parsley 500ml/18fl oz chicken stock 200ml/7fl oz white wine 125g/4½oz pearl onions 3 sprigs thyme, leaves only 1.5kg/3lb 5oz whole chicken, cut into 8 pieces, plus the rest of the carcass 200g/7oz baby button mushrooms 4 free-range egg yolks 150ml/5fl oz double cream salt and freshly ground black pepper 2 tbsp finely chopped flatleaf parsley 1kg/2lb 4oz floury potatoes, peeled and cut into chunks150g/5½oz butter150ml/5fl oz full-fat milk or creamsalt and freshly ground black pepper 1kg/2lb 4oz floury potatoes, peeled and cut into chunks 150g/5½oz butter 150ml/5fl oz full-fat milk or cream salt and freshly ground black pepper Method Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer.Add the chicken, including the carcass and return to a simmer.Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through.Remove the casserole from the heat and lift out the chicken, discarding the carcass.Whisk the egg yolks and cream together in a bowl, then gradually add to the casserole, mixing well as you pour – if the pan is too hot, the eggs will cook too quickly and curdle the sauce.Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley.For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.Tip the potatoes back into a colander and then pass through a ricer.Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper.To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce. Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer. Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer. Add the chicken, including the carcass and return to a simmer. Add the chicken, including the carcass and return to a simmer. Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through. Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through. Remove the casserole from the heat and lift out the chicken, discarding the carcass. Remove the casserole from the heat and lift out the chicken, discarding the carcass. Whisk the egg yolks and cream together in a bowl, then gradually add to the casserole, mixing well as you pour – if the pan is too hot, the eggs will cook too quickly and curdle the sauce. Whisk the egg yolks and cream together in a bowl, then gradually add to the casserole, mixing well as you pour – if the pan is too hot, the eggs will cook too quickly and curdle the sauce. Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley. Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. Tip the potatoes back into a colander and then pass through a ricer. Tip the potatoes back into a colander and then pass through a ricer. Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper. Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper. To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce. To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce. | {
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"title": "Chicken fricassée recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_fricasse_02463_16x9.jpg Use a whole jointed chicken to give maximum flavour in this comforting classic chicken fricassée recipe. Best served on creamy mash. 500ml/18fl oz chicken stock200ml/7fl oz white wine125g/4½oz pearl onions3 sprigs thyme, leaves only1.5kg/3lb 5oz whole chicken, cut into 8 pieces, plus the rest of the carcass200g/7oz baby button mushrooms4 free-range egg yolks150ml/5fl oz double creamsalt and freshly ground black pepper2 tbsp finely chopped flatleaf parsley 500ml/18fl oz chicken stock 200ml/7fl oz white wine 125g/4½oz pearl onions 3 sprigs thyme, leaves only 1.5kg/3lb 5oz whole chicken, cut into 8 pieces, plus the rest of the carcass 200g/7oz baby button mushrooms 4 free-range egg yolks 150ml/5fl oz double cream salt and freshly ground black pepper 2 tbsp finely chopped flatleaf parsley 1kg/2lb 4oz floury potatoes, peeled and cut into chunks150g/5½oz butter150ml/5fl oz full-fat milk or creamsalt and freshly ground black pepper 1kg/2lb 4oz floury potatoes, peeled and cut into chunks 150g/5½oz butter 150ml/5fl oz full-fat milk or cream salt and freshly ground black pepper Method Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer.Add the chicken, including the carcass and return to a simmer.Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through.Remove the casserole from the heat and lift out the chicken, discarding the carcass.Whisk the egg yolks and cream together in a bowl, then gradually add to the casserole, mixing well as you pour – if the pan is too hot, the eggs will cook too quickly and curdle the sauce.Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley.For the mash, place the potatoes into a pan of cold, salted water and bring to the boil.Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender.Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly.Tip the potatoes back into a colander and then pass through a ricer.Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper.To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce. Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer. Place a large casserole over a high heat, add the stock, white wine, pearl onions and thyme and bring to a simmer. Add the chicken, including the carcass and return to a simmer. Add the chicken, including the carcass and return to a simmer. Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through. Add the button mushrooms, then cover and simmer for about 15-20 minutes, or until the chicken is cooked through. Remove the casserole from the heat and lift out the chicken, discarding the carcass. Remove the casserole from the heat and lift out the chicken, discarding the carcass. Whisk the egg yolks and cream together in a bowl, then gradually add to the casserole, mixing well as you pour – if the pan is too hot, the eggs will cook too quickly and curdle the sauce. Whisk the egg yolks and cream together in a bowl, then gradually add to the casserole, mixing well as you pour – if the pan is too hot, the eggs will cook too quickly and curdle the sauce. Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley. Return the chicken to the pan then check the seasoning, adding salt and freshly ground black pepper, to taste. Finally stir in the parsley. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. For the mash, place the potatoes into a pan of cold, salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. Reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. Drain and return to the pan, then place over a low heat for a couple of minutes to dry the potatoes slightly. Tip the potatoes back into a colander and then pass through a ricer. Tip the potatoes back into a colander and then pass through a ricer. Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper. Add the butter and milk (or cream) and beat to form a very smooth mash, then season to taste with salt and black pepper. To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce. To serve, spoon the mash into bowls, then top with two pieces of chicken and a ladleful of sauce."
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} | c7291b523f5b0330ecf5ba93943d80f6173eb1705f08ffa64128263c062e9d95 | Moroccan grilled chicken recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moroccangrilledchick_7323_16x9.jpg Barbecued chicken is a perennial summer favourite, but you can cook this under the grill, too. Serve with flatbreads or couscous. 1 small chicken, jointed into pieces2 tbsp olive oil1 preserved lemon, washed and chopped, skin and pith only1 clove garlic, crushed1 tsp ground cumin1 tsp turmeric1 tbsp paprika1 tsp crushed chilli flakes 1 small chicken, jointed into pieces 2 tbsp olive oil 1 preserved lemon, washed and chopped, skin and pith only 1 clove garlic, crushed 1 tsp ground cumin 1 tsp turmeric 1 tbsp paprika 1 tsp crushed chilli flakes 4 tbsp chopped coriander4 tbsp chopped parsley3 spring onions, finely chopped3-4 tbsp preserved lemon brine 4 tbsp chopped coriander 4 tbsp chopped parsley 3 spring onions, finely chopped 3-4 tbsp preserved lemon brine Method Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible.Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the dipping sauce, and leave to infuse.Serve the grilled chicken with the dipping sauce on the side. Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible. Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible. Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the dipping sauce, and leave to infuse. Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the dipping sauce, and leave to infuse. Serve the grilled chicken with the dipping sauce on the side. Serve the grilled chicken with the dipping sauce on the side. Recipe tips Preserved lemons are now widely available from large supermarkets, but you can make your own following this recipe. | {
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"title": "Moroccan grilled chicken 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/moroccangrilledchick_7323_16x9.jpg Barbecued chicken is a perennial summer favourite, but you can cook this under the grill, too. Serve with flatbreads or couscous. 1 small chicken, jointed into pieces2 tbsp olive oil1 preserved lemon, washed and chopped, skin and pith only1 clove garlic, crushed1 tsp ground cumin1 tsp turmeric1 tbsp paprika1 tsp crushed chilli flakes 1 small chicken, jointed into pieces 2 tbsp olive oil 1 preserved lemon, washed and chopped, skin and pith only 1 clove garlic, crushed 1 tsp ground cumin 1 tsp turmeric 1 tbsp paprika 1 tsp crushed chilli flakes 4 tbsp chopped coriander4 tbsp chopped parsley3 spring onions, finely chopped3-4 tbsp preserved lemon brine 4 tbsp chopped coriander 4 tbsp chopped parsley 3 spring onions, finely chopped 3-4 tbsp preserved lemon brine Method Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible.Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the dipping sauce, and leave to infuse.Serve the grilled chicken with the dipping sauce on the side. Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible. Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible. Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the dipping sauce, and leave to infuse. Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the dipping sauce, and leave to infuse. Serve the grilled chicken with the dipping sauce on the side. Serve the grilled chicken with the dipping sauce on the side. Recipe tips Preserved lemons are now widely available from large supermarkets, but you can make your own following this recipe."
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} | 6537c9e7084432437252fc11d0e40a5cbf0645a4033e03f115717471a9f0ab5f | Suriani home-style chicken curry (‘ishtu’) recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/suriani_home-style_57083_16x9.jpg An aromatic and spicy chicken stew served with coconut-flavoured rice. 3 tbsp coconut oil or sunflower oil5cm/2in cinnamon stick6 cloves4 green cardamom pods4 garlic cloves, thinly sliced5cm/2in piece fresh root ginger, peeled and cut into small matchsticks2 red onions, thinly sliced 8 green chillies, slit lengthways15 curry leaves1kg–1.3kg/2lb 4oz–2lb 14oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed2 tsp salt1 tbsp black peppercorns, coarsely crushed 590ml/19fl oz coconut milk5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve1 tsp ground garam masala, to serve 3 tbsp coconut oil or sunflower oil 5cm/2in cinnamon stick 6 cloves 4 green cardamom pods 4 garlic cloves, thinly sliced 5cm/2in piece fresh root ginger, peeled and cut into small matchsticks 2 red onions, thinly sliced 8 green chillies, slit lengthways 15 curry leaves 1kg–1.3kg/2lb 4oz–2lb 14oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed 2 tsp salt 1 tbsp black peppercorns, coarsely crushed 590ml/19fl oz coconut milk 5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve 1 tsp ground garam masala, to serve 240g/8½oz basmati rice, rinsed under running water4 tbsp vegetable oil2 star anise4 green cardamom pods2 bay leaves1 onion, thinly sliced 10 curry leaves 1½ tsp salt1½ tsp caster sugar4 tbsp white wine vinegar160ml/5½fl oz coconut milk 240g/8½oz basmati rice, rinsed under running water 4 tbsp vegetable oil 2 star anise 4 green cardamom pods 2 bay leaves 1 onion, thinly sliced 10 curry leaves 1½ tsp salt 1½ tsp caster sugar 4 tbsp white wine vinegar 160ml/5½fl oz coconut milk Method For the chicken stew, heat the oil in a large, lidded frying pan or sauté pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125ml/4fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300ml/10fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7–8 minutes. All the liquid should be absorbed. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam.To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice. For the chicken stew, heat the oil in a large, lidded frying pan or sauté pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft. For the chicken stew, heat the oil in a large, lidded frying pan or sauté pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125ml/4fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125ml/4fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300ml/10fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7–8 minutes. All the liquid should be absorbed. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300ml/10fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7–8 minutes. All the liquid should be absorbed. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice. | {
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"title": "Suriani home-style chicken curry (‘ishtu’) recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/suriani_home-style_57083_16x9.jpg An aromatic and spicy chicken stew served with coconut-flavoured rice. 3 tbsp coconut oil or sunflower oil5cm/2in cinnamon stick6 cloves4 green cardamom pods4 garlic cloves, thinly sliced5cm/2in piece fresh root ginger, peeled and cut into small matchsticks2 red onions, thinly sliced 8 green chillies, slit lengthways15 curry leaves1kg–1.3kg/2lb 4oz–2lb 14oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed2 tsp salt1 tbsp black peppercorns, coarsely crushed 590ml/19fl oz coconut milk5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve1 tsp ground garam masala, to serve 3 tbsp coconut oil or sunflower oil 5cm/2in cinnamon stick 6 cloves 4 green cardamom pods 4 garlic cloves, thinly sliced 5cm/2in piece fresh root ginger, peeled and cut into small matchsticks 2 red onions, thinly sliced 8 green chillies, slit lengthways 15 curry leaves 1kg–1.3kg/2lb 4oz–2lb 14oz chicken, jointed into 8 pieces, or 8 chicken pieces, skin removed 2 tsp salt 1 tbsp black peppercorns, coarsely crushed 590ml/19fl oz coconut milk 5 tbsp toddy (palm) vinegar (or sherry vinegar or sweet white wine vinegar), to serve 1 tsp ground garam masala, to serve 240g/8½oz basmati rice, rinsed under running water4 tbsp vegetable oil2 star anise4 green cardamom pods2 bay leaves1 onion, thinly sliced 10 curry leaves 1½ tsp salt1½ tsp caster sugar4 tbsp white wine vinegar160ml/5½fl oz coconut milk 240g/8½oz basmati rice, rinsed under running water 4 tbsp vegetable oil 2 star anise 4 green cardamom pods 2 bay leaves 1 onion, thinly sliced 10 curry leaves 1½ tsp salt 1½ tsp caster sugar 4 tbsp white wine vinegar 160ml/5½fl oz coconut milk Method For the chicken stew, heat the oil in a large, lidded frying pan or sauté pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125ml/4fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300ml/10fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7–8 minutes. All the liquid should be absorbed. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam.To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice. For the chicken stew, heat the oil in a large, lidded frying pan or sauté pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft. For the chicken stew, heat the oil in a large, lidded frying pan or sauté pan. Add the cinnamon, cloves and cardamom, followed by the garlic, ginger, onions, chillies and curry leaves. Cook over medium heat until the onions are soft. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125ml/4fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through. Add the chicken, salt and pepper and stir for a minute. Pour in the coconut milk and 125ml/4fl oz water. Reduce the heat to low and simmer, covered, for 45 minutes, or until the chicken is cooked through. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300ml/10fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7–8 minutes. All the liquid should be absorbed. Meanwhile, soak the rice in cold water for 20 minutes, then drain well. Heat the oil in a large, lidded saucepan. Add the star anise, cardamom and bay and cook, stirring, for 30 seconds. Add the onion, curry leaves, salt and sugar and cook until the onion is soft and translucent. Add the vinegar, coconut milk, 300ml/10fl oz water and then the rice. Mix well, then simmer, stirring, for 5 minutes. Reduce the heat to medium, cover with a tight-fitting lid and cook for 7–8 minutes. All the liquid should be absorbed. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam. Take off the heat and stir. Cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice. To serve, add the vinegar to the stew, sprinkle over the garam masala and mix well. Remove from the heat and serve with the sweet and sour rice."
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} | 69d477a3c3599b90332783f68b6548bac921bbfa79f2ef3d0c655755204b1f4a | Chicken tagine with preserved lemon and green olives recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/images/ic/832xn/p048hz5j.jpg Bring the taste of North Africa to your kitchen with this simple tagine. 2 tbsp olive oil2 large onions, roughly chopped3 garlic cloves, finely chopped1 tsp ground ginger½ tsp ground white pepper¼ tsp ground cinnamon¼ tsp cloves, roughly broken upgenerous pinch of saffron, soaked in a little water300ml/10fl oz chicken stock or water1 whole chicken, jointed into 8 pieces2 preserved lemons, cut into strips20 green olives2 tbsp fresh parsley, finely chopped2 tbsp fresh coriander, finely chopped 2 tbsp olive oil 2 large onions, roughly chopped 3 garlic cloves, finely chopped 1 tsp ground ginger ½ tsp ground white pepper ¼ tsp ground cinnamon ¼ tsp cloves, roughly broken up generous pinch of saffron, soaked in a little water 300ml/10fl oz chicken stock or water 1 whole chicken, jointed into 8 pieces 2 preserved lemons, cut into strips 20 green olives 2 tbsp fresh parsley, finely chopped 2 tbsp fresh coriander, finely chopped Method Heat the olive oil in a large tagine, casserole or a deep frying pan. Add the onions and gently over a medium heat until softened and lightly golden-brown. Add the garlic along with all the spices. Cook for a further minute, then push everything aside in the pan. Add the chicken pieces skin-side down and fry for a few minutes on each side. Season with salt and then pour over the stock or water.Bring to the boil then reduce the heat. Cover and simmer for around 45 minutes, or until the chicken is nearly falling off the bone. Turn the chicken regularly to prevent it sticking.Add half the preserved lemons and the olives and simmer uncovered for 5 minutes. Stir in the parsley and coriander just before serving. Garnish with the remaining preserved lemon and serve immediately. Heat the olive oil in a large tagine, casserole or a deep frying pan. Add the onions and gently over a medium heat until softened and lightly golden-brown. Heat the olive oil in a large tagine, casserole or a deep frying pan. Add the onions and gently over a medium heat until softened and lightly golden-brown. Add the garlic along with all the spices. Cook for a further minute, then push everything aside in the pan. Add the chicken pieces skin-side down and fry for a few minutes on each side. Season with salt and then pour over the stock or water. Add the garlic along with all the spices. Cook for a further minute, then push everything aside in the pan. Add the chicken pieces skin-side down and fry for a few minutes on each side. Season with salt and then pour over the stock or water. Bring to the boil then reduce the heat. Cover and simmer for around 45 minutes, or until the chicken is nearly falling off the bone. Turn the chicken regularly to prevent it sticking. Bring to the boil then reduce the heat. Cover and simmer for around 45 minutes, or until the chicken is nearly falling off the bone. Turn the chicken regularly to prevent it sticking. Add half the preserved lemons and the olives and simmer uncovered for 5 minutes. Stir in the parsley and coriander just before serving. Garnish with the remaining preserved lemon and serve immediately. Add half the preserved lemons and the olives and simmer uncovered for 5 minutes. Stir in the parsley and coriander just before serving. Garnish with the remaining preserved lemon and serve immediately. | {
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"title": "Chicken tagine with preserved lemon and green olives recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/images/ic/832xn/p048hz5j.jpg Bring the taste of North Africa to your kitchen with this simple tagine. 2 tbsp olive oil2 large onions, roughly chopped3 garlic cloves, finely chopped1 tsp ground ginger½ tsp ground white pepper¼ tsp ground cinnamon¼ tsp cloves, roughly broken upgenerous pinch of saffron, soaked in a little water300ml/10fl oz chicken stock or water1 whole chicken, jointed into 8 pieces2 preserved lemons, cut into strips20 green olives2 tbsp fresh parsley, finely chopped2 tbsp fresh coriander, finely chopped 2 tbsp olive oil 2 large onions, roughly chopped 3 garlic cloves, finely chopped 1 tsp ground ginger ½ tsp ground white pepper ¼ tsp ground cinnamon ¼ tsp cloves, roughly broken up generous pinch of saffron, soaked in a little water 300ml/10fl oz chicken stock or water 1 whole chicken, jointed into 8 pieces 2 preserved lemons, cut into strips 20 green olives 2 tbsp fresh parsley, finely chopped 2 tbsp fresh coriander, finely chopped Method Heat the olive oil in a large tagine, casserole or a deep frying pan. Add the onions and gently over a medium heat until softened and lightly golden-brown. Add the garlic along with all the spices. Cook for a further minute, then push everything aside in the pan. Add the chicken pieces skin-side down and fry for a few minutes on each side. Season with salt and then pour over the stock or water.Bring to the boil then reduce the heat. Cover and simmer for around 45 minutes, or until the chicken is nearly falling off the bone. Turn the chicken regularly to prevent it sticking.Add half the preserved lemons and the olives and simmer uncovered for 5 minutes. Stir in the parsley and coriander just before serving. Garnish with the remaining preserved lemon and serve immediately. Heat the olive oil in a large tagine, casserole or a deep frying pan. Add the onions and gently over a medium heat until softened and lightly golden-brown. Heat the olive oil in a large tagine, casserole or a deep frying pan. Add the onions and gently over a medium heat until softened and lightly golden-brown. Add the garlic along with all the spices. Cook for a further minute, then push everything aside in the pan. Add the chicken pieces skin-side down and fry for a few minutes on each side. Season with salt and then pour over the stock or water. Add the garlic along with all the spices. Cook for a further minute, then push everything aside in the pan. Add the chicken pieces skin-side down and fry for a few minutes on each side. Season with salt and then pour over the stock or water. Bring to the boil then reduce the heat. Cover and simmer for around 45 minutes, or until the chicken is nearly falling off the bone. Turn the chicken regularly to prevent it sticking. Bring to the boil then reduce the heat. Cover and simmer for around 45 minutes, or until the chicken is nearly falling off the bone. Turn the chicken regularly to prevent it sticking. Add half the preserved lemons and the olives and simmer uncovered for 5 minutes. Stir in the parsley and coriander just before serving. Garnish with the remaining preserved lemon and serve immediately. Add half the preserved lemons and the olives and simmer uncovered for 5 minutes. Stir in the parsley and coriander just before serving. Garnish with the remaining preserved lemon and serve immediately."
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} | b1f145f2aeec6a14fd79a744341168c174e2173b87a9c9fd5ab38c2a6cb4af54 | Love in a transit (coq au vin) recipe
An average of 5.0 out of 5 stars from 1 rating This French recipe is comfort food at its best. Coq au vin doesn't usually include tomatoes, but they are the key here. 2-3 tbsp sunflower or olive oil1 x 1.8kg/4lb chicken, jointed into eight portions 125g/4½oz unsmoked rindless streaky bacon, cut into 2cm/¾in slices1 medium onion, finely chopped2 large garlic cloves, finely chopped50ml/2fl oz brandy1 x 75cl bottle red wine1 x 400g tin chopped tomatoes2 bay leaves2-3 sprigs fresh thyme 16 small shallots200g/7oz baby button mushroomssalt and freshly ground black pepper 2-3 tbsp sunflower or olive oil 1 x 1.8kg/4lb chicken, jointed into eight portions 125g/4½oz unsmoked rindless streaky bacon, cut into 2cm/¾in slices 1 medium onion, finely chopped 2 large garlic cloves, finely chopped 50ml/2fl oz brandy 1 x 75cl bottle red wine 1 x 400g tin chopped tomatoes 2 bay leaves 2-3 sprigs fresh thyme 16 small shallots 200g/7oz baby button mushrooms salt and freshly ground black pepper Method Heat 1 tablespoon oil in a large non-stick frying pan set over a medium-high heat. Season the chicken on all sides with salt and pepper and add to the pan. Cook until deep golden brown, turning once. You might need to do this in 2 or 3 batches, depending on the size of your pan. Transfer to a large, flameproof casserole. Return the pan to the heat. Add the bacon and fry for 2-3 minutes, or until beginning to crisp. Scatter on top of the chicken. Add the onion to the pan and cook over a low heat for 4-5 minutes until golden-brown, adding the garlic for the last minute or so and stirring often. Tip the onion and garlic into the casserole with the chicken pieces.Deglaze the pan with the brandy, stirring well to remove as much of the tasty sediment from the bottom of the pan as possible. Add half the red wine and bubble for a few seconds more. Pour the remaining wine and the hot brandy and wine mixture over the chicken. Add the tomatoes, bay leaves and thyme. Bring to a gentle simmer and cover loosely with a lid. Cook for 30 minutes over a low heat. Meanwhile, put the shallots in a large, heatproof bowl and cover with just-boiled water. Leave to stand for 5 minutes then drain away the water. When the shallots are cool enough to handle, peel off the skins leaving a tiny part of the root intact to help hold them together.Heat the remaining oil in a clean frying pan and fry the shallots over a medium heat until lightly browned, stirring occasionally. Drop the mushrooms into the same pan and cook with the shallots for a couple of minutes until golden-brown. Stir the shallots and mushrooms into the casserole after the chicken has been cooking for 30 minutes. Cover loosely once more and simmer gently for a further 30-45 minutes, or until the chicken is tender and the onions are softened. Using a large slotted spoon, transfer the chicken, bacon, vegetables and mushrooms to a large bowl. Return the sauce to the heat and bring to the boil. Cook for 4-5 minutes, or until the sauce is thickened, stirring regularly. When the sauce has reduced enough to coat the back of a spoon, return the chicken to the pan and warm through. This is best served with creamy mashed potatoes and green beans, garnished with freshly chopped parsley. Heat 1 tablespoon oil in a large non-stick frying pan set over a medium-high heat. Season the chicken on all sides with salt and pepper and add to the pan. Cook until deep golden brown, turning once. You might need to do this in 2 or 3 batches, depending on the size of your pan. Transfer to a large, flameproof casserole. Return the pan to the heat. Add the bacon and fry for 2-3 minutes, or until beginning to crisp. Scatter on top of the chicken. Heat 1 tablespoon oil in a large non-stick frying pan set over a medium-high heat. Season the chicken on all sides with salt and pepper and add to the pan. Cook until deep golden brown, turning once. You might need to do this in 2 or 3 batches, depending on the size of your pan. Transfer to a large, flameproof casserole. Return the pan to the heat. Add the bacon and fry for 2-3 minutes, or until beginning to crisp. Scatter on top of the chicken. Add the onion to the pan and cook over a low heat for 4-5 minutes until golden-brown, adding the garlic for the last minute or so and stirring often. Tip the onion and garlic into the casserole with the chicken pieces. Add the onion to the pan and cook over a low heat for 4-5 minutes until golden-brown, adding the garlic for the last minute or so and stirring often. Tip the onion and garlic into the casserole with the chicken pieces. Deglaze the pan with the brandy, stirring well to remove as much of the tasty sediment from the bottom of the pan as possible. Add half the red wine and bubble for a few seconds more. Pour the remaining wine and the hot brandy and wine mixture over the chicken. Add the tomatoes, bay leaves and thyme. Bring to a gentle simmer and cover loosely with a lid. Cook for 30 minutes over a low heat. Deglaze the pan with the brandy, stirring well to remove as much of the tasty sediment from the bottom of the pan as possible. Add half the red wine and bubble for a few seconds more. Pour the remaining wine and the hot brandy and wine mixture over the chicken. Add the tomatoes, bay leaves and thyme. Bring to a gentle simmer and cover loosely with a lid. Cook for 30 minutes over a low heat. Meanwhile, put the shallots in a large, heatproof bowl and cover with just-boiled water. Leave to stand for 5 minutes then drain away the water. When the shallots are cool enough to handle, peel off the skins leaving a tiny part of the root intact to help hold them together. Meanwhile, put the shallots in a large, heatproof bowl and cover with just-boiled water. Leave to stand for 5 minutes then drain away the water. When the shallots are cool enough to handle, peel off the skins leaving a tiny part of the root intact to help hold them together. Heat the remaining oil in a clean frying pan and fry the shallots over a medium heat until lightly browned, stirring occasionally. Drop the mushrooms into the same pan and cook with the shallots for a couple of minutes until golden-brown. Stir the shallots and mushrooms into the casserole after the chicken has been cooking for 30 minutes. Cover loosely once more and simmer gently for a further 30-45 minutes, or until the chicken is tender and the onions are softened. Heat the remaining oil in a clean frying pan and fry the shallots over a medium heat until lightly browned, stirring occasionally. Drop the mushrooms into the same pan and cook with the shallots for a couple of minutes until golden-brown. Stir the shallots and mushrooms into the casserole after the chicken has been cooking for 30 minutes. Cover loosely once more and simmer gently for a further 30-45 minutes, or until the chicken is tender and the onions are softened. Using a large slotted spoon, transfer the chicken, bacon, vegetables and mushrooms to a large bowl. Return the sauce to the heat and bring to the boil. Cook for 4-5 minutes, or until the sauce is thickened, stirring regularly. When the sauce has reduced enough to coat the back of a spoon, return the chicken to the pan and warm through. Using a large slotted spoon, transfer the chicken, bacon, vegetables and mushrooms to a large bowl. Return the sauce to the heat and bring to the boil. Cook for 4-5 minutes, or until the sauce is thickened, stirring regularly. When the sauce has reduced enough to coat the back of a spoon, return the chicken to the pan and warm through. This is best served with creamy mashed potatoes and green beans, garnished with freshly chopped parsley. This is best served with creamy mashed potatoes and green beans, garnished with freshly chopped parsley. | {
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"title": "Love in a transit (coq au vin) recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This French recipe is comfort food at its best. Coq au vin doesn't usually include tomatoes, but they are the key here. 2-3 tbsp sunflower or olive oil1 x 1.8kg/4lb chicken, jointed into eight portions 125g/4½oz unsmoked rindless streaky bacon, cut into 2cm/¾in slices1 medium onion, finely chopped2 large garlic cloves, finely chopped50ml/2fl oz brandy1 x 75cl bottle red wine1 x 400g tin chopped tomatoes2 bay leaves2-3 sprigs fresh thyme 16 small shallots200g/7oz baby button mushroomssalt and freshly ground black pepper 2-3 tbsp sunflower or olive oil 1 x 1.8kg/4lb chicken, jointed into eight portions 125g/4½oz unsmoked rindless streaky bacon, cut into 2cm/¾in slices 1 medium onion, finely chopped 2 large garlic cloves, finely chopped 50ml/2fl oz brandy 1 x 75cl bottle red wine 1 x 400g tin chopped tomatoes 2 bay leaves 2-3 sprigs fresh thyme 16 small shallots 200g/7oz baby button mushrooms salt and freshly ground black pepper Method Heat 1 tablespoon oil in a large non-stick frying pan set over a medium-high heat. Season the chicken on all sides with salt and pepper and add to the pan. Cook until deep golden brown, turning once. You might need to do this in 2 or 3 batches, depending on the size of your pan. Transfer to a large, flameproof casserole. Return the pan to the heat. Add the bacon and fry for 2-3 minutes, or until beginning to crisp. Scatter on top of the chicken. Add the onion to the pan and cook over a low heat for 4-5 minutes until golden-brown, adding the garlic for the last minute or so and stirring often. Tip the onion and garlic into the casserole with the chicken pieces.Deglaze the pan with the brandy, stirring well to remove as much of the tasty sediment from the bottom of the pan as possible. Add half the red wine and bubble for a few seconds more. Pour the remaining wine and the hot brandy and wine mixture over the chicken. Add the tomatoes, bay leaves and thyme. Bring to a gentle simmer and cover loosely with a lid. Cook for 30 minutes over a low heat. Meanwhile, put the shallots in a large, heatproof bowl and cover with just-boiled water. Leave to stand for 5 minutes then drain away the water. When the shallots are cool enough to handle, peel off the skins leaving a tiny part of the root intact to help hold them together.Heat the remaining oil in a clean frying pan and fry the shallots over a medium heat until lightly browned, stirring occasionally. Drop the mushrooms into the same pan and cook with the shallots for a couple of minutes until golden-brown. Stir the shallots and mushrooms into the casserole after the chicken has been cooking for 30 minutes. Cover loosely once more and simmer gently for a further 30-45 minutes, or until the chicken is tender and the onions are softened. Using a large slotted spoon, transfer the chicken, bacon, vegetables and mushrooms to a large bowl. Return the sauce to the heat and bring to the boil. Cook for 4-5 minutes, or until the sauce is thickened, stirring regularly. When the sauce has reduced enough to coat the back of a spoon, return the chicken to the pan and warm through. This is best served with creamy mashed potatoes and green beans, garnished with freshly chopped parsley. Heat 1 tablespoon oil in a large non-stick frying pan set over a medium-high heat. Season the chicken on all sides with salt and pepper and add to the pan. Cook until deep golden brown, turning once. You might need to do this in 2 or 3 batches, depending on the size of your pan. Transfer to a large, flameproof casserole. Return the pan to the heat. Add the bacon and fry for 2-3 minutes, or until beginning to crisp. Scatter on top of the chicken. Heat 1 tablespoon oil in a large non-stick frying pan set over a medium-high heat. Season the chicken on all sides with salt and pepper and add to the pan. Cook until deep golden brown, turning once. You might need to do this in 2 or 3 batches, depending on the size of your pan. Transfer to a large, flameproof casserole. Return the pan to the heat. Add the bacon and fry for 2-3 minutes, or until beginning to crisp. Scatter on top of the chicken. Add the onion to the pan and cook over a low heat for 4-5 minutes until golden-brown, adding the garlic for the last minute or so and stirring often. Tip the onion and garlic into the casserole with the chicken pieces. Add the onion to the pan and cook over a low heat for 4-5 minutes until golden-brown, adding the garlic for the last minute or so and stirring often. Tip the onion and garlic into the casserole with the chicken pieces. Deglaze the pan with the brandy, stirring well to remove as much of the tasty sediment from the bottom of the pan as possible. Add half the red wine and bubble for a few seconds more. Pour the remaining wine and the hot brandy and wine mixture over the chicken. Add the tomatoes, bay leaves and thyme. Bring to a gentle simmer and cover loosely with a lid. Cook for 30 minutes over a low heat. Deglaze the pan with the brandy, stirring well to remove as much of the tasty sediment from the bottom of the pan as possible. Add half the red wine and bubble for a few seconds more. Pour the remaining wine and the hot brandy and wine mixture over the chicken. Add the tomatoes, bay leaves and thyme. Bring to a gentle simmer and cover loosely with a lid. Cook for 30 minutes over a low heat. Meanwhile, put the shallots in a large, heatproof bowl and cover with just-boiled water. Leave to stand for 5 minutes then drain away the water. When the shallots are cool enough to handle, peel off the skins leaving a tiny part of the root intact to help hold them together. Meanwhile, put the shallots in a large, heatproof bowl and cover with just-boiled water. Leave to stand for 5 minutes then drain away the water. When the shallots are cool enough to handle, peel off the skins leaving a tiny part of the root intact to help hold them together. Heat the remaining oil in a clean frying pan and fry the shallots over a medium heat until lightly browned, stirring occasionally. Drop the mushrooms into the same pan and cook with the shallots for a couple of minutes until golden-brown. Stir the shallots and mushrooms into the casserole after the chicken has been cooking for 30 minutes. Cover loosely once more and simmer gently for a further 30-45 minutes, or until the chicken is tender and the onions are softened. Heat the remaining oil in a clean frying pan and fry the shallots over a medium heat until lightly browned, stirring occasionally. Drop the mushrooms into the same pan and cook with the shallots for a couple of minutes until golden-brown. Stir the shallots and mushrooms into the casserole after the chicken has been cooking for 30 minutes. Cover loosely once more and simmer gently for a further 30-45 minutes, or until the chicken is tender and the onions are softened. Using a large slotted spoon, transfer the chicken, bacon, vegetables and mushrooms to a large bowl. Return the sauce to the heat and bring to the boil. Cook for 4-5 minutes, or until the sauce is thickened, stirring regularly. When the sauce has reduced enough to coat the back of a spoon, return the chicken to the pan and warm through. Using a large slotted spoon, transfer the chicken, bacon, vegetables and mushrooms to a large bowl. Return the sauce to the heat and bring to the boil. Cook for 4-5 minutes, or until the sauce is thickened, stirring regularly. When the sauce has reduced enough to coat the back of a spoon, return the chicken to the pan and warm through. This is best served with creamy mashed potatoes and green beans, garnished with freshly chopped parsley. This is best served with creamy mashed potatoes and green beans, garnished with freshly chopped parsley."
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} | d4e2e31480c49e77657a4bf3c42360336bfc2aca5ed7be36acdab0b4b85aa7a3 | Chicken with spicy rice recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pot_chicken_with_05336_16x9.jpg This recipe was created by Angela Hartnett specifically for the Great British Budget Banquet Dinner and shows you how to get more value from a roast chicken by using the carcass to make stock for a fragrant rice. 1 small whole chicken2 tbsp freshly grated ginger 1 tbsp ground cumin30ml/2 tbsp vegetable oil½ tbsp dried thyme (if using fresh allow for 1 tbsp thyme leaves)salt and black pepper1 courgette, thickly sliced on the diagonal 1 red pepper, deseeded and sliced into wedges200g/7oz of long grain rice1 large cinnamon stick 1 bay leaf3 cardamom pods125g/4½oz green raisins 1 lemon, zest and juice1 lime, zest and juice 1 small whole chicken 2 tbsp freshly grated ginger 1 tbsp ground cumin 30ml/2 tbsp vegetable oil ½ tbsp dried thyme (if using fresh allow for 1 tbsp thyme leaves) salt and black pepper 1 courgette, thickly sliced on the diagonal 1 red pepper, deseeded and sliced into wedges 200g/7oz of long grain rice 1 large cinnamon stick 1 bay leaf 3 cardamom pods 125g/4½oz green raisins 1 lemon, zest and juice 1 lime, zest and juice 100g/3½oz monkey nuts, shelled, lightly toasted and chopped1 tbsp finely sliced spring onions1 tbsp chopped fresh coriander (optional) 100g/3½oz monkey nuts, shelled, lightly toasted and chopped 1 tbsp finely sliced spring onions 1 tbsp chopped fresh coriander (optional) Method Preheat the oven to 200C/400F/Gas 6.Joint the chicken removing the breasts, legs and wings. Place the remaining carcass in a large saucepan and cover with water to make a stock. Bring to the boil then reduce the heat and simmer for 30 minutes.In a small bowl, mix together the grated ginger and cumin with the oil, thyme and a pinch of salt and pepper to make a paste. Place the chicken pieces into a large roasting tray and cover evenly with the paste.Place the courgette and peppers around the chicken pieces, then roast for 30-40 minutes on the top shelf of the oven, or until the chicken is cooked and golden-brown.Strain the chicken stock and discard the carcass, season to taste with salt and pepper.Cover the rice with 500ml/18fl oz stock (from the chicken carcass) and add the cinnamon stick, bay leaf and cardamom. Cook with the lid on over a high heat for 15 minutes. Towards the last five minutes of cooking time add the raisins. Check that the rice is cooked, strain off any excess liquid and remove the bay leaf and spices. Add the zest and juice of the lemon and lime. Mix through and season to taste with salt and pepper.Serve the roasted chicken pieces and roasted vegetables on a bed of the spiced rice. Garnish with a sprinkling of chopped toasted nuts and sliced spring onions. Finish with a little chopped coriander if desired. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Joint the chicken removing the breasts, legs and wings. Place the remaining carcass in a large saucepan and cover with water to make a stock. Bring to the boil then reduce the heat and simmer for 30 minutes. Joint the chicken removing the breasts, legs and wings. Place the remaining carcass in a large saucepan and cover with water to make a stock. Bring to the boil then reduce the heat and simmer for 30 minutes. In a small bowl, mix together the grated ginger and cumin with the oil, thyme and a pinch of salt and pepper to make a paste. Place the chicken pieces into a large roasting tray and cover evenly with the paste. In a small bowl, mix together the grated ginger and cumin with the oil, thyme and a pinch of salt and pepper to make a paste. Place the chicken pieces into a large roasting tray and cover evenly with the paste. Place the courgette and peppers around the chicken pieces, then roast for 30-40 minutes on the top shelf of the oven, or until the chicken is cooked and golden-brown. Place the courgette and peppers around the chicken pieces, then roast for 30-40 minutes on the top shelf of the oven, or until the chicken is cooked and golden-brown. Strain the chicken stock and discard the carcass, season to taste with salt and pepper. Strain the chicken stock and discard the carcass, season to taste with salt and pepper. Cover the rice with 500ml/18fl oz stock (from the chicken carcass) and add the cinnamon stick, bay leaf and cardamom. Cook with the lid on over a high heat for 15 minutes. Towards the last five minutes of cooking time add the raisins. Cover the rice with 500ml/18fl oz stock (from the chicken carcass) and add the cinnamon stick, bay leaf and cardamom. Cook with the lid on over a high heat for 15 minutes. Towards the last five minutes of cooking time add the raisins. Check that the rice is cooked, strain off any excess liquid and remove the bay leaf and spices. Add the zest and juice of the lemon and lime. Mix through and season to taste with salt and pepper. Check that the rice is cooked, strain off any excess liquid and remove the bay leaf and spices. Add the zest and juice of the lemon and lime. Mix through and season to taste with salt and pepper. Serve the roasted chicken pieces and roasted vegetables on a bed of the spiced rice. Garnish with a sprinkling of chopped toasted nuts and sliced spring onions. Finish with a little chopped coriander if desired. Serve the roasted chicken pieces and roasted vegetables on a bed of the spiced rice. Garnish with a sprinkling of chopped toasted nuts and sliced spring onions. Finish with a little chopped coriander if desired. | {
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"title": "Chicken with spicy rice recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pot_chicken_with_05336_16x9.jpg This recipe was created by Angela Hartnett specifically for the Great British Budget Banquet Dinner and shows you how to get more value from a roast chicken by using the carcass to make stock for a fragrant rice. 1 small whole chicken2 tbsp freshly grated ginger 1 tbsp ground cumin30ml/2 tbsp vegetable oil½ tbsp dried thyme (if using fresh allow for 1 tbsp thyme leaves)salt and black pepper1 courgette, thickly sliced on the diagonal 1 red pepper, deseeded and sliced into wedges200g/7oz of long grain rice1 large cinnamon stick 1 bay leaf3 cardamom pods125g/4½oz green raisins 1 lemon, zest and juice1 lime, zest and juice 1 small whole chicken 2 tbsp freshly grated ginger 1 tbsp ground cumin 30ml/2 tbsp vegetable oil ½ tbsp dried thyme (if using fresh allow for 1 tbsp thyme leaves) salt and black pepper 1 courgette, thickly sliced on the diagonal 1 red pepper, deseeded and sliced into wedges 200g/7oz of long grain rice 1 large cinnamon stick 1 bay leaf 3 cardamom pods 125g/4½oz green raisins 1 lemon, zest and juice 1 lime, zest and juice 100g/3½oz monkey nuts, shelled, lightly toasted and chopped1 tbsp finely sliced spring onions1 tbsp chopped fresh coriander (optional) 100g/3½oz monkey nuts, shelled, lightly toasted and chopped 1 tbsp finely sliced spring onions 1 tbsp chopped fresh coriander (optional) Method Preheat the oven to 200C/400F/Gas 6.Joint the chicken removing the breasts, legs and wings. Place the remaining carcass in a large saucepan and cover with water to make a stock. Bring to the boil then reduce the heat and simmer for 30 minutes.In a small bowl, mix together the grated ginger and cumin with the oil, thyme and a pinch of salt and pepper to make a paste. Place the chicken pieces into a large roasting tray and cover evenly with the paste.Place the courgette and peppers around the chicken pieces, then roast for 30-40 minutes on the top shelf of the oven, or until the chicken is cooked and golden-brown.Strain the chicken stock and discard the carcass, season to taste with salt and pepper.Cover the rice with 500ml/18fl oz stock (from the chicken carcass) and add the cinnamon stick, bay leaf and cardamom. Cook with the lid on over a high heat for 15 minutes. Towards the last five minutes of cooking time add the raisins. Check that the rice is cooked, strain off any excess liquid and remove the bay leaf and spices. Add the zest and juice of the lemon and lime. Mix through and season to taste with salt and pepper.Serve the roasted chicken pieces and roasted vegetables on a bed of the spiced rice. Garnish with a sprinkling of chopped toasted nuts and sliced spring onions. Finish with a little chopped coriander if desired. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Joint the chicken removing the breasts, legs and wings. Place the remaining carcass in a large saucepan and cover with water to make a stock. Bring to the boil then reduce the heat and simmer for 30 minutes. Joint the chicken removing the breasts, legs and wings. Place the remaining carcass in a large saucepan and cover with water to make a stock. Bring to the boil then reduce the heat and simmer for 30 minutes. In a small bowl, mix together the grated ginger and cumin with the oil, thyme and a pinch of salt and pepper to make a paste. Place the chicken pieces into a large roasting tray and cover evenly with the paste. In a small bowl, mix together the grated ginger and cumin with the oil, thyme and a pinch of salt and pepper to make a paste. Place the chicken pieces into a large roasting tray and cover evenly with the paste. Place the courgette and peppers around the chicken pieces, then roast for 30-40 minutes on the top shelf of the oven, or until the chicken is cooked and golden-brown. Place the courgette and peppers around the chicken pieces, then roast for 30-40 minutes on the top shelf of the oven, or until the chicken is cooked and golden-brown. Strain the chicken stock and discard the carcass, season to taste with salt and pepper. Strain the chicken stock and discard the carcass, season to taste with salt and pepper. Cover the rice with 500ml/18fl oz stock (from the chicken carcass) and add the cinnamon stick, bay leaf and cardamom. Cook with the lid on over a high heat for 15 minutes. Towards the last five minutes of cooking time add the raisins. Cover the rice with 500ml/18fl oz stock (from the chicken carcass) and add the cinnamon stick, bay leaf and cardamom. Cook with the lid on over a high heat for 15 minutes. Towards the last five minutes of cooking time add the raisins. Check that the rice is cooked, strain off any excess liquid and remove the bay leaf and spices. Add the zest and juice of the lemon and lime. Mix through and season to taste with salt and pepper. Check that the rice is cooked, strain off any excess liquid and remove the bay leaf and spices. Add the zest and juice of the lemon and lime. Mix through and season to taste with salt and pepper. Serve the roasted chicken pieces and roasted vegetables on a bed of the spiced rice. Garnish with a sprinkling of chopped toasted nuts and sliced spring onions. Finish with a little chopped coriander if desired. Serve the roasted chicken pieces and roasted vegetables on a bed of the spiced rice. Garnish with a sprinkling of chopped toasted nuts and sliced spring onions. Finish with a little chopped coriander if desired."
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} | 7efd153363025a3c8a3abdef8931de6690f35e2f39be85a82cef2bc3003ad221 | Rabbit and pearl barley stew recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rabbitandpearlbarley_89209_16x9.jpg This rich and hearty rabbit stew makes for perfect winter eating. Rabbit is inexpensive and lean, making it great for stewing slowly. 1 wild rabbit, cut into serving piecesseasoned flour, for dusting 2 tbsp vegetable oil150g/5½oz pancetta 1 large onion, chopped1 garlic clove, finely chopped1 small fennel bulb, sliced into 5mm/¼in thick slices600ml/1 pint white wine1 tbsp tomato purée1 sprig rosemary2 tbsp pearl barley 1 wild rabbit, cut into serving pieces seasoned flour, for dusting 2 tbsp vegetable oil 150g/5½oz pancetta 1 large onion, chopped 1 garlic clove, finely chopped 1 small fennel bulb, sliced into 5mm/¼in thick slices 600ml/1 pint white wine 1 tbsp tomato purée 1 sprig rosemary 2 tbsp pearl barley Method Dust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden-brown all over. Remove and set aside. Add the pancetta to the pan and fry for 2-3 minutes, then add the onion, garlic and the sliced fennel. Fry for 3-4 minutes, or until the onion is translucent and the fennel is softened. Remove from the pan and set aside.Return the rabbit to the pan together with the wine, tomato purée and the rosemary. If the rabbit is not completely covered with the liquid, top up with water. Bring to the boil, then stir in the pearl barley, cover and simmer for one hour and 15 minutes, or until the pearl barley is tender.To serve, spoon into serving bowls. Dust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden-brown all over. Remove and set aside. Dust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden-brown all over. Remove and set aside. Add the pancetta to the pan and fry for 2-3 minutes, then add the onion, garlic and the sliced fennel. Fry for 3-4 minutes, or until the onion is translucent and the fennel is softened. Remove from the pan and set aside. Add the pancetta to the pan and fry for 2-3 minutes, then add the onion, garlic and the sliced fennel. Fry for 3-4 minutes, or until the onion is translucent and the fennel is softened. Remove from the pan and set aside. Return the rabbit to the pan together with the wine, tomato purée and the rosemary. If the rabbit is not completely covered with the liquid, top up with water. Bring to the boil, then stir in the pearl barley, cover and simmer for one hour and 15 minutes, or until the pearl barley is tender. Return the rabbit to the pan together with the wine, tomato purée and the rosemary. If the rabbit is not completely covered with the liquid, top up with water. Bring to the boil, then stir in the pearl barley, cover and simmer for one hour and 15 minutes, or until the pearl barley is tender. To serve, spoon into serving bowls. To serve, spoon into serving bowls. | {
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"title": "Rabbit and pearl barley stew recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rabbitandpearlbarley_89209_16x9.jpg This rich and hearty rabbit stew makes for perfect winter eating. Rabbit is inexpensive and lean, making it great for stewing slowly. 1 wild rabbit, cut into serving piecesseasoned flour, for dusting 2 tbsp vegetable oil150g/5½oz pancetta 1 large onion, chopped1 garlic clove, finely chopped1 small fennel bulb, sliced into 5mm/¼in thick slices600ml/1 pint white wine1 tbsp tomato purée1 sprig rosemary2 tbsp pearl barley 1 wild rabbit, cut into serving pieces seasoned flour, for dusting 2 tbsp vegetable oil 150g/5½oz pancetta 1 large onion, chopped 1 garlic clove, finely chopped 1 small fennel bulb, sliced into 5mm/¼in thick slices 600ml/1 pint white wine 1 tbsp tomato purée 1 sprig rosemary 2 tbsp pearl barley Method Dust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden-brown all over. Remove and set aside. Add the pancetta to the pan and fry for 2-3 minutes, then add the onion, garlic and the sliced fennel. Fry for 3-4 minutes, or until the onion is translucent and the fennel is softened. Remove from the pan and set aside.Return the rabbit to the pan together with the wine, tomato purée and the rosemary. If the rabbit is not completely covered with the liquid, top up with water. Bring to the boil, then stir in the pearl barley, cover and simmer for one hour and 15 minutes, or until the pearl barley is tender.To serve, spoon into serving bowls. Dust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden-brown all over. Remove and set aside. Dust the rabbit pieces with seasoned flour, then shake off any excess. Heat the oil in a saucepan, add the rabbit and fry for 3-4 minutes on both sides, or until golden-brown all over. Remove and set aside. Add the pancetta to the pan and fry for 2-3 minutes, then add the onion, garlic and the sliced fennel. Fry for 3-4 minutes, or until the onion is translucent and the fennel is softened. Remove from the pan and set aside. Add the pancetta to the pan and fry for 2-3 minutes, then add the onion, garlic and the sliced fennel. Fry for 3-4 minutes, or until the onion is translucent and the fennel is softened. Remove from the pan and set aside. Return the rabbit to the pan together with the wine, tomato purée and the rosemary. If the rabbit is not completely covered with the liquid, top up with water. Bring to the boil, then stir in the pearl barley, cover and simmer for one hour and 15 minutes, or until the pearl barley is tender. Return the rabbit to the pan together with the wine, tomato purée and the rosemary. If the rabbit is not completely covered with the liquid, top up with water. Bring to the boil, then stir in the pearl barley, cover and simmer for one hour and 15 minutes, or until the pearl barley is tender. To serve, spoon into serving bowls. To serve, spoon into serving bowls."
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} | 700ba23587bff15fb7c7512f4480b8493f0331e7bba7d4b2d10335a78f85230a | Zanzibar chicken recipe
An average of 4.8 out of 5 stars from 5 ratings 2 tbsp groundnut oil1 large chicken, jointed into 8 pieces, skin on2 onions, finely chopped3 garlic cloves, crushed 2 green chillies, chopped3 green or red tomatoes, finely chopped½ tsp ground turmeric½ tsp cumin seeds½ tsp coriander seeds4 green cardamom pods2 limes, juice only275ml/½ pint chicken stock2 x 400ml/14fl oz cans coconut milk1 bunch basilcooked basmati rice, to serve 2 tbsp groundnut oil 1 large chicken, jointed into 8 pieces, skin on 2 onions, finely chopped 3 garlic cloves, crushed 2 green chillies, chopped 3 green or red tomatoes, finely chopped ½ tsp ground turmeric ½ tsp cumin seeds ½ tsp coriander seeds 4 green cardamom pods 2 limes, juice only 275ml/½ pint chicken stock 2 x 400ml/14fl oz cans coconut milk 1 bunch basil cooked basmati rice, to serve Method Heat a deep-sided frying pan until hot and add the oil and then the chicken.Fry on each side for about one minute, until the meat is browned all over. Remove the meat from the pan and set aside on a plate.Add the onions, garlic, one of the chillies and the green (or red) tomatoes and cook for about five minutes.Meanwhile, place the turmeric, cumin seeds, coriander seeds and cardamom pods into a pestle and mortar and grind until fine.Add the ground spices to the onion and tomato mixture. Add the lime juice.Add the chicken stock and coconut milk to the pan and bring to the boil.Return the chicken to the pan and simmer for 20 minutes, until the chicken is cooked through.Place the remaining chilli and the basil into the pestle and mortar and grind to a paste.Add the chilli and basil paste to the chicken at the last minute and season to taste. Serve hot with basmati rice. Heat a deep-sided frying pan until hot and add the oil and then the chicken. Heat a deep-sided frying pan until hot and add the oil and then the chicken. Fry on each side for about one minute, until the meat is browned all over. Remove the meat from the pan and set aside on a plate. Fry on each side for about one minute, until the meat is browned all over. Remove the meat from the pan and set aside on a plate. Add the onions, garlic, one of the chillies and the green (or red) tomatoes and cook for about five minutes. Add the onions, garlic, one of the chillies and the green (or red) tomatoes and cook for about five minutes. Meanwhile, place the turmeric, cumin seeds, coriander seeds and cardamom pods into a pestle and mortar and grind until fine. Meanwhile, place the turmeric, cumin seeds, coriander seeds and cardamom pods into a pestle and mortar and grind until fine. Add the ground spices to the onion and tomato mixture. Add the lime juice. Add the ground spices to the onion and tomato mixture. Add the lime juice. Add the chicken stock and coconut milk to the pan and bring to the boil. Add the chicken stock and coconut milk to the pan and bring to the boil. Return the chicken to the pan and simmer for 20 minutes, until the chicken is cooked through. Return the chicken to the pan and simmer for 20 minutes, until the chicken is cooked through. Place the remaining chilli and the basil into the pestle and mortar and grind to a paste. Place the remaining chilli and the basil into the pestle and mortar and grind to a paste. Add the chilli and basil paste to the chicken at the last minute and season to taste. Add the chilli and basil paste to the chicken at the last minute and season to taste. Serve hot with basmati rice. Serve hot with basmati rice. | {
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"title": "Zanzibar chicken recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings 2 tbsp groundnut oil1 large chicken, jointed into 8 pieces, skin on2 onions, finely chopped3 garlic cloves, crushed 2 green chillies, chopped3 green or red tomatoes, finely chopped½ tsp ground turmeric½ tsp cumin seeds½ tsp coriander seeds4 green cardamom pods2 limes, juice only275ml/½ pint chicken stock2 x 400ml/14fl oz cans coconut milk1 bunch basilcooked basmati rice, to serve 2 tbsp groundnut oil 1 large chicken, jointed into 8 pieces, skin on 2 onions, finely chopped 3 garlic cloves, crushed 2 green chillies, chopped 3 green or red tomatoes, finely chopped ½ tsp ground turmeric ½ tsp cumin seeds ½ tsp coriander seeds 4 green cardamom pods 2 limes, juice only 275ml/½ pint chicken stock 2 x 400ml/14fl oz cans coconut milk 1 bunch basil cooked basmati rice, to serve Method Heat a deep-sided frying pan until hot and add the oil and then the chicken.Fry on each side for about one minute, until the meat is browned all over. Remove the meat from the pan and set aside on a plate.Add the onions, garlic, one of the chillies and the green (or red) tomatoes and cook for about five minutes.Meanwhile, place the turmeric, cumin seeds, coriander seeds and cardamom pods into a pestle and mortar and grind until fine.Add the ground spices to the onion and tomato mixture. Add the lime juice.Add the chicken stock and coconut milk to the pan and bring to the boil.Return the chicken to the pan and simmer for 20 minutes, until the chicken is cooked through.Place the remaining chilli and the basil into the pestle and mortar and grind to a paste.Add the chilli and basil paste to the chicken at the last minute and season to taste. Serve hot with basmati rice. Heat a deep-sided frying pan until hot and add the oil and then the chicken. Heat a deep-sided frying pan until hot and add the oil and then the chicken. Fry on each side for about one minute, until the meat is browned all over. Remove the meat from the pan and set aside on a plate. Fry on each side for about one minute, until the meat is browned all over. Remove the meat from the pan and set aside on a plate. Add the onions, garlic, one of the chillies and the green (or red) tomatoes and cook for about five minutes. Add the onions, garlic, one of the chillies and the green (or red) tomatoes and cook for about five minutes. Meanwhile, place the turmeric, cumin seeds, coriander seeds and cardamom pods into a pestle and mortar and grind until fine. Meanwhile, place the turmeric, cumin seeds, coriander seeds and cardamom pods into a pestle and mortar and grind until fine. Add the ground spices to the onion and tomato mixture. Add the lime juice. Add the ground spices to the onion and tomato mixture. Add the lime juice. Add the chicken stock and coconut milk to the pan and bring to the boil. Add the chicken stock and coconut milk to the pan and bring to the boil. Return the chicken to the pan and simmer for 20 minutes, until the chicken is cooked through. Return the chicken to the pan and simmer for 20 minutes, until the chicken is cooked through. Place the remaining chilli and the basil into the pestle and mortar and grind to a paste. Place the remaining chilli and the basil into the pestle and mortar and grind to a paste. Add the chilli and basil paste to the chicken at the last minute and season to taste. Add the chilli and basil paste to the chicken at the last minute and season to taste. Serve hot with basmati rice. Serve hot with basmati rice."
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} | 689bcbbbc47a9c2f9ad1c3e39808fe0d177e198a503ab48446de482f7cd2d962 | Old fashioned rabbit stew recipe
Place the flour, thyme and a good pinch of salt and plenty of freshly ground black pepper in a large freezer bag. Put the rabbit portions into the bag, a few at a time, and shake well until evenly coated in the seasoned flour. Transfer to a plate. Melt the butter with one tablespoon of the oil in a large heavy-based frying pan over a medium heat. Fry the rabbit, a few pieces at a time, until golden-brown all over. Put all the front and rear leg portions into a flameproof casserole dish. Transfer the saddle pieces to a plate, cover loosely and set aside (these will need less cooking time, so can be added later on). Preheat the oven to 170C/340F/Gas 3½.Add a little more oil to the pan and cook the bacon until the fat is browned and beginning to crisp. Add the bacon to the casserole dish.Add a dash more oil to the frying pan and fry the onion for 5-7 minutes, or until lightly browned and beginning to soften. Add the onions to the casserole, sprinkle with any flour remaining in the freezer bag and stir until well combined.Pour half of the cider into the frying pan and stir vigorously with a wooden spoon to lift any sediment from the bottom. Simmer for a few seconds then pour into the casserole. Add the rest of the cider and the stock. Stir the bay leaves into the casserole, cover with a lid and cook in the centre of the oven for 45 minutes. Remove the casserole from the oven, add the reserved saddle pieces and carrots, turn all the rabbit portions, ensuring that as much of the meat is covered by liquid as possible. (Not all the meat will be covered.) Return to the oven for a further 1-2 hours.Take the casserole out of the oven after one hour and check the rabbit – the meat should be starting to fall off the bone when the rabbit is ready. Poke the leg portions and the saddle pieces with a knife and if it doesn’t slide in easily, return the casserole to the oven. Check again for tenderness and turn the rabbit portions every 30 minutes or so. When the rabbit is tender, skim off any fat that may have risen to the top of the casserole with a large spoon. Carefully transfer the casserole to the hob. Bring to a fast simmer and cook for 3-5 minutes, or until the liquid reduces to a slightly thickened, gravy-like consistency. Stir in the frozen peas and simmer for a further three minutes. Season with salt and freshly ground black pepper and serve. Place the flour, thyme and a good pinch of salt and plenty of freshly ground black pepper in a large freezer bag. Put the rabbit portions into the bag, a few at a time, and shake well until evenly coated in the seasoned flour. Transfer to a plate. Place the flour, thyme and a good pinch of salt and plenty of freshly ground black pepper in a large freezer bag. Put the rabbit portions into the bag, a few at a time, and shake well until evenly coated in the seasoned flour. Transfer to a plate. Melt the butter with one tablespoon of the oil in a large heavy-based frying pan over a medium heat. Fry the rabbit, a few pieces at a time, until golden-brown all over. Put all the front and rear leg portions into a flameproof casserole dish. Melt the butter with one tablespoon of the oil in a large heavy-based frying pan over a medium heat. Fry the rabbit, a few pieces at a time, until golden-brown all over. Put all the front and rear leg portions into a flameproof casserole dish. Transfer the saddle pieces to a plate, cover loosely and set aside (these will need less cooking time, so can be added later on). Preheat the oven to 170C/340F/Gas 3½. Transfer the saddle pieces to a plate, cover loosely and set aside (these will need less cooking time, so can be added later on). Preheat the oven to 170C/340F/Gas 3½. Add a little more oil to the pan and cook the bacon until the fat is browned and beginning to crisp. Add the bacon to the casserole dish. Add a little more oil to the pan and cook the bacon until the fat is browned and beginning to crisp. Add the bacon to the casserole dish. Add a dash more oil to the frying pan and fry the onion for 5-7 minutes, or until lightly browned and beginning to soften. Add the onions to the casserole, sprinkle with any flour remaining in the freezer bag and stir until well combined. Add a dash more oil to the frying pan and fry the onion for 5-7 minutes, or until lightly browned and beginning to soften. Add the onions to the casserole, sprinkle with any flour remaining in the freezer bag and stir until well combined. Pour half of the cider into the frying pan and stir vigorously with a wooden spoon to lift any sediment from the bottom. Simmer for a few seconds then pour into the casserole. Add the rest of the cider and the stock. Stir the bay leaves into the casserole, cover with a lid and cook in the centre of the oven for 45 minutes. Pour half of the cider into the frying pan and stir vigorously with a wooden spoon to lift any sediment from the bottom. Simmer for a few seconds then pour into the casserole. Add the rest of the cider and the stock. Stir the bay leaves into the casserole, cover with a lid and cook in the centre of the oven for 45 minutes. Remove the casserole from the oven, add the reserved saddle pieces and carrots, turn all the rabbit portions, ensuring that as much of the meat is covered by liquid as possible. (Not all the meat will be covered.) Return to the oven for a further 1-2 hours. Remove the casserole from the oven, add the reserved saddle pieces and carrots, turn all the rabbit portions, ensuring that as much of the meat is covered by liquid as possible. (Not all the meat will be covered.) Return to the oven for a further 1-2 hours. Take the casserole out of the oven after one hour and check the rabbit – the meat should be starting to fall off the bone when the rabbit is ready. Poke the leg portions and the saddle pieces with a knife and if it doesn’t slide in easily, return the casserole to the oven. Check again for tenderness and turn the rabbit portions every 30 minutes or so. Take the casserole out of the oven after one hour and check the rabbit – the meat should be starting to fall off the bone when the rabbit is ready. Poke the leg portions and the saddle pieces with a knife and if it doesn’t slide in easily, return the casserole to the oven. Check again for tenderness and turn the rabbit portions every 30 minutes or so. When the rabbit is tender, skim off any fat that may have risen to the top of the casserole with a large spoon. Carefully transfer the casserole to the hob. Bring to a fast simmer and cook for 3-5 minutes, or until the liquid reduces to a slightly thickened, gravy-like consistency. Stir in the frozen peas and simmer for a further three minutes. Season with salt and freshly ground black pepper and serve. When the rabbit is tender, skim off any fat that may have risen to the top of the casserole with a large spoon. Carefully transfer the casserole to the hob. Bring to a fast simmer and cook for 3-5 minutes, or until the liquid reduces to a slightly thickened, gravy-like consistency. Stir in the frozen peas and simmer for a further three minutes. Season with salt and freshly ground black pepper and serve. | {
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"title": "Old fashioned rabbit stew recipe",
"content": "Place the flour, thyme and a good pinch of salt and plenty of freshly ground black pepper in a large freezer bag. Put the rabbit portions into the bag, a few at a time, and shake well until evenly coated in the seasoned flour. Transfer to a plate. Melt the butter with one tablespoon of the oil in a large heavy-based frying pan over a medium heat. Fry the rabbit, a few pieces at a time, until golden-brown all over. Put all the front and rear leg portions into a flameproof casserole dish. Transfer the saddle pieces to a plate, cover loosely and set aside (these will need less cooking time, so can be added later on). Preheat the oven to 170C/340F/Gas 3½.Add a little more oil to the pan and cook the bacon until the fat is browned and beginning to crisp. Add the bacon to the casserole dish.Add a dash more oil to the frying pan and fry the onion for 5-7 minutes, or until lightly browned and beginning to soften. Add the onions to the casserole, sprinkle with any flour remaining in the freezer bag and stir until well combined.Pour half of the cider into the frying pan and stir vigorously with a wooden spoon to lift any sediment from the bottom. Simmer for a few seconds then pour into the casserole. Add the rest of the cider and the stock. Stir the bay leaves into the casserole, cover with a lid and cook in the centre of the oven for 45 minutes. Remove the casserole from the oven, add the reserved saddle pieces and carrots, turn all the rabbit portions, ensuring that as much of the meat is covered by liquid as possible. (Not all the meat will be covered.) Return to the oven for a further 1-2 hours.Take the casserole out of the oven after one hour and check the rabbit – the meat should be starting to fall off the bone when the rabbit is ready. Poke the leg portions and the saddle pieces with a knife and if it doesn’t slide in easily, return the casserole to the oven. Check again for tenderness and turn the rabbit portions every 30 minutes or so. When the rabbit is tender, skim off any fat that may have risen to the top of the casserole with a large spoon. Carefully transfer the casserole to the hob. Bring to a fast simmer and cook for 3-5 minutes, or until the liquid reduces to a slightly thickened, gravy-like consistency. Stir in the frozen peas and simmer for a further three minutes. Season with salt and freshly ground black pepper and serve. Place the flour, thyme and a good pinch of salt and plenty of freshly ground black pepper in a large freezer bag. Put the rabbit portions into the bag, a few at a time, and shake well until evenly coated in the seasoned flour. Transfer to a plate. Place the flour, thyme and a good pinch of salt and plenty of freshly ground black pepper in a large freezer bag. Put the rabbit portions into the bag, a few at a time, and shake well until evenly coated in the seasoned flour. Transfer to a plate. Melt the butter with one tablespoon of the oil in a large heavy-based frying pan over a medium heat. Fry the rabbit, a few pieces at a time, until golden-brown all over. Put all the front and rear leg portions into a flameproof casserole dish. Melt the butter with one tablespoon of the oil in a large heavy-based frying pan over a medium heat. Fry the rabbit, a few pieces at a time, until golden-brown all over. Put all the front and rear leg portions into a flameproof casserole dish. Transfer the saddle pieces to a plate, cover loosely and set aside (these will need less cooking time, so can be added later on). Preheat the oven to 170C/340F/Gas 3½. Transfer the saddle pieces to a plate, cover loosely and set aside (these will need less cooking time, so can be added later on). Preheat the oven to 170C/340F/Gas 3½. Add a little more oil to the pan and cook the bacon until the fat is browned and beginning to crisp. Add the bacon to the casserole dish. Add a little more oil to the pan and cook the bacon until the fat is browned and beginning to crisp. Add the bacon to the casserole dish. Add a dash more oil to the frying pan and fry the onion for 5-7 minutes, or until lightly browned and beginning to soften. Add the onions to the casserole, sprinkle with any flour remaining in the freezer bag and stir until well combined. Add a dash more oil to the frying pan and fry the onion for 5-7 minutes, or until lightly browned and beginning to soften. Add the onions to the casserole, sprinkle with any flour remaining in the freezer bag and stir until well combined. Pour half of the cider into the frying pan and stir vigorously with a wooden spoon to lift any sediment from the bottom. Simmer for a few seconds then pour into the casserole. Add the rest of the cider and the stock. Stir the bay leaves into the casserole, cover with a lid and cook in the centre of the oven for 45 minutes. Pour half of the cider into the frying pan and stir vigorously with a wooden spoon to lift any sediment from the bottom. Simmer for a few seconds then pour into the casserole. Add the rest of the cider and the stock. Stir the bay leaves into the casserole, cover with a lid and cook in the centre of the oven for 45 minutes. Remove the casserole from the oven, add the reserved saddle pieces and carrots, turn all the rabbit portions, ensuring that as much of the meat is covered by liquid as possible. (Not all the meat will be covered.) Return to the oven for a further 1-2 hours. Remove the casserole from the oven, add the reserved saddle pieces and carrots, turn all the rabbit portions, ensuring that as much of the meat is covered by liquid as possible. (Not all the meat will be covered.) Return to the oven for a further 1-2 hours. Take the casserole out of the oven after one hour and check the rabbit – the meat should be starting to fall off the bone when the rabbit is ready. Poke the leg portions and the saddle pieces with a knife and if it doesn’t slide in easily, return the casserole to the oven. Check again for tenderness and turn the rabbit portions every 30 minutes or so. Take the casserole out of the oven after one hour and check the rabbit – the meat should be starting to fall off the bone when the rabbit is ready. Poke the leg portions and the saddle pieces with a knife and if it doesn’t slide in easily, return the casserole to the oven. Check again for tenderness and turn the rabbit portions every 30 minutes or so. When the rabbit is tender, skim off any fat that may have risen to the top of the casserole with a large spoon. Carefully transfer the casserole to the hob. Bring to a fast simmer and cook for 3-5 minutes, or until the liquid reduces to a slightly thickened, gravy-like consistency. Stir in the frozen peas and simmer for a further three minutes. Season with salt and freshly ground black pepper and serve. When the rabbit is tender, skim off any fat that may have risen to the top of the casserole with a large spoon. Carefully transfer the casserole to the hob. Bring to a fast simmer and cook for 3-5 minutes, or until the liquid reduces to a slightly thickened, gravy-like consistency. Stir in the frozen peas and simmer for a further three minutes. Season with salt and freshly ground black pepper and serve."
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} | ba5fb1ba0eff2452a55e14212bbe37731cefddc53e226406ad4fdfbbcfa1b861 | Rabbit casserole recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/rabbit_casserole_08297_16x9.jpg Farmhouse cooking at its seriously tasty best: this recipe cooks rabbit with wine and herbs to make a delicious casserole. 2 rabbits, jointed6 tbsp olive oil4 garlic cloves, crushed1 sprig fresh rosemary 2 bay leaves568ml/1 pint dry white wine½ lemon, juice only55g/2oz seasoned flour1 onion, sliced1 celery stalk, sliced8 anchovy fillets in oil85g/3oz capers 2 rabbits, jointed 6 tbsp olive oil 4 garlic cloves, crushed 1 sprig fresh rosemary 2 bay leaves 568ml/1 pint dry white wine ½ lemon, juice only 55g/2oz seasoned flour 1 onion, sliced 1 celery stalk, sliced 8 anchovy fillets in oil 85g/3oz capers Method Place the rabbit pieces into a large bowl and add three tablespoons of the olive oil, the garlic, rosemary, bay leaves, white wine and lemon juice. Stir until well combined, then cover and marinate in the fridge overnight.Preheat the oven to 170C/325F/Gas 3.Remove the rabbit pieces from the marinade (reserve the marinade) and pat dry with kitchen paper. Dust the rabbit pieces in the seasoned flour and shake off any excess.Heat the remaining olive oil in a large pan over a medium heat. Add the rabbit pieces to the hot oil and fry for 4-5 minutes or until golden-brown all over. Transfer the rabbit pieces to an ovenproof casserole dish. Pour the reserved marinade into the hot frying pan and warm through, then pour it into the casserole with the rabbit. Add the onion and celery to the casserole and cook in the oven for 45 minutes, or until the rabbit is tender. Add the anchovies and capers and cook for another 15 minutes. Place the rabbit pieces into a large bowl and add three tablespoons of the olive oil, the garlic, rosemary, bay leaves, white wine and lemon juice. Stir until well combined, then cover and marinate in the fridge overnight. Place the rabbit pieces into a large bowl and add three tablespoons of the olive oil, the garlic, rosemary, bay leaves, white wine and lemon juice. Stir until well combined, then cover and marinate in the fridge overnight. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Remove the rabbit pieces from the marinade (reserve the marinade) and pat dry with kitchen paper. Dust the rabbit pieces in the seasoned flour and shake off any excess. Remove the rabbit pieces from the marinade (reserve the marinade) and pat dry with kitchen paper. Dust the rabbit pieces in the seasoned flour and shake off any excess. Heat the remaining olive oil in a large pan over a medium heat. Add the rabbit pieces to the hot oil and fry for 4-5 minutes or until golden-brown all over. Transfer the rabbit pieces to an ovenproof casserole dish. Heat the remaining olive oil in a large pan over a medium heat. Add the rabbit pieces to the hot oil and fry for 4-5 minutes or until golden-brown all over. Transfer the rabbit pieces to an ovenproof casserole dish. Pour the reserved marinade into the hot frying pan and warm through, then pour it into the casserole with the rabbit. Add the onion and celery to the casserole and cook in the oven for 45 minutes, or until the rabbit is tender. Add the anchovies and capers and cook for another 15 minutes. Pour the reserved marinade into the hot frying pan and warm through, then pour it into the casserole with the rabbit. Add the onion and celery to the casserole and cook in the oven for 45 minutes, or until the rabbit is tender. Add the anchovies and capers and cook for another 15 minutes. | {
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"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/rabbit_casserole_08297_16x9.jpg Farmhouse cooking at its seriously tasty best: this recipe cooks rabbit with wine and herbs to make a delicious casserole. 2 rabbits, jointed6 tbsp olive oil4 garlic cloves, crushed1 sprig fresh rosemary 2 bay leaves568ml/1 pint dry white wine½ lemon, juice only55g/2oz seasoned flour1 onion, sliced1 celery stalk, sliced8 anchovy fillets in oil85g/3oz capers 2 rabbits, jointed 6 tbsp olive oil 4 garlic cloves, crushed 1 sprig fresh rosemary 2 bay leaves 568ml/1 pint dry white wine ½ lemon, juice only 55g/2oz seasoned flour 1 onion, sliced 1 celery stalk, sliced 8 anchovy fillets in oil 85g/3oz capers Method Place the rabbit pieces into a large bowl and add three tablespoons of the olive oil, the garlic, rosemary, bay leaves, white wine and lemon juice. Stir until well combined, then cover and marinate in the fridge overnight.Preheat the oven to 170C/325F/Gas 3.Remove the rabbit pieces from the marinade (reserve the marinade) and pat dry with kitchen paper. Dust the rabbit pieces in the seasoned flour and shake off any excess.Heat the remaining olive oil in a large pan over a medium heat. Add the rabbit pieces to the hot oil and fry for 4-5 minutes or until golden-brown all over. Transfer the rabbit pieces to an ovenproof casserole dish. Pour the reserved marinade into the hot frying pan and warm through, then pour it into the casserole with the rabbit. Add the onion and celery to the casserole and cook in the oven for 45 minutes, or until the rabbit is tender. Add the anchovies and capers and cook for another 15 minutes. Place the rabbit pieces into a large bowl and add three tablespoons of the olive oil, the garlic, rosemary, bay leaves, white wine and lemon juice. Stir until well combined, then cover and marinate in the fridge overnight. Place the rabbit pieces into a large bowl and add three tablespoons of the olive oil, the garlic, rosemary, bay leaves, white wine and lemon juice. Stir until well combined, then cover and marinate in the fridge overnight. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Remove the rabbit pieces from the marinade (reserve the marinade) and pat dry with kitchen paper. Dust the rabbit pieces in the seasoned flour and shake off any excess. Remove the rabbit pieces from the marinade (reserve the marinade) and pat dry with kitchen paper. Dust the rabbit pieces in the seasoned flour and shake off any excess. Heat the remaining olive oil in a large pan over a medium heat. Add the rabbit pieces to the hot oil and fry for 4-5 minutes or until golden-brown all over. Transfer the rabbit pieces to an ovenproof casserole dish. Heat the remaining olive oil in a large pan over a medium heat. Add the rabbit pieces to the hot oil and fry for 4-5 minutes or until golden-brown all over. Transfer the rabbit pieces to an ovenproof casserole dish. Pour the reserved marinade into the hot frying pan and warm through, then pour it into the casserole with the rabbit. Add the onion and celery to the casserole and cook in the oven for 45 minutes, or until the rabbit is tender. Add the anchovies and capers and cook for another 15 minutes. Pour the reserved marinade into the hot frying pan and warm through, then pour it into the casserole with the rabbit. Add the onion and celery to the casserole and cook in the oven for 45 minutes, or until the rabbit is tender. Add the anchovies and capers and cook for another 15 minutes."
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} | 8876fd8bcf68cf3964deeb0dd86ff0d9503162e93952d004c7b7a43a7cb181f8 | Herb koftas with warm yoghurt sauce recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herb_koftas_yoghurt_38533_16x9.jpg 500g/1lb 2oz lamb mince 6 spring onions, thinly sliced from root to tip2 large garlic cloves, crushed 1 heaped tsp pul biber chilli flakes (Aleppo pepper) 1 heaped tsp paprika 1 heaped tsp dried mint 30g/1oz fresh flatleaf parsley, finely chopped30g/1oz fresh dill, finely chopped¼ tsp bicarbonate of soda vegetable oil, for frying 250g/9oz Greek-style yoghurt sea salt flakes and freshly ground black pepper 500g/1lb 2oz lamb mince 6 spring onions, thinly sliced from root to tip 2 large garlic cloves, crushed 1 heaped tsp pul biber chilli flakes (Aleppo pepper) 1 heaped tsp paprika 1 heaped tsp dried mint 30g/1oz fresh flatleaf parsley, finely chopped 30g/1oz fresh dill, finely chopped ¼ tsp bicarbonate of soda vegetable oil, for frying 250g/9oz Greek-style yoghurt sea salt flakes and freshly ground black pepper 50g/1¾oz unsalted butter 1 tsp dried mint 1 tsp pul biber chilli flakes (Aleppo pepper) 50g/1¾oz unsalted butter 1 tsp dried mint 1 tsp pul biber chilli flakes (Aleppo pepper) Method Put the lamb, two-thirds of the spring onions, garlic, spices, dried mint, fresh herbs (reserving some to garnish) and bicarbonate of soda into a mixing bowl and season very generously with salt and pepper. Use your hands to work the ingredients together really well until you have an evenly combined smooth paste, then roll the mixture into 35–40 balls.Heat a drizzle of oil in a large frying pan over a medium-high heat. Line a plate with a double layer of kitchen paper. Once the pan is hot, add the meatballs and fry on one side for 3–4 minutes, then turn and fry on the other side for 3–4 minutes before shaking the pan to finish frying the other sides. You can cook them in batches to make this easier and avoid overcrowding the pan. Meanwhile, put the yoghurt into a saucepan, season with salt and pepper and heat gently (to avoid curdling) until hot, then remove from the heat. Melt the butter with the dried mint and pul biber chilli flakes in a separate small saucepan. Once the meatballs are cooked, transfer to the paper-lined plate to drain, then place them on a platter, pour over the yoghurt and drizzle with the melted butter. Scatter with the reserved spring onions and chopped herbs to serve. Put the lamb, two-thirds of the spring onions, garlic, spices, dried mint, fresh herbs (reserving some to garnish) and bicarbonate of soda into a mixing bowl and season very generously with salt and pepper. Use your hands to work the ingredients together really well until you have an evenly combined smooth paste, then roll the mixture into 35–40 balls. Put the lamb, two-thirds of the spring onions, garlic, spices, dried mint, fresh herbs (reserving some to garnish) and bicarbonate of soda into a mixing bowl and season very generously with salt and pepper. Use your hands to work the ingredients together really well until you have an evenly combined smooth paste, then roll the mixture into 35–40 balls. Heat a drizzle of oil in a large frying pan over a medium-high heat. Line a plate with a double layer of kitchen paper. Once the pan is hot, add the meatballs and fry on one side for 3–4 minutes, then turn and fry on the other side for 3–4 minutes before shaking the pan to finish frying the other sides. You can cook them in batches to make this easier and avoid overcrowding the pan. Heat a drizzle of oil in a large frying pan over a medium-high heat. Line a plate with a double layer of kitchen paper. Once the pan is hot, add the meatballs and fry on one side for 3–4 minutes, then turn and fry on the other side for 3–4 minutes before shaking the pan to finish frying the other sides. You can cook them in batches to make this easier and avoid overcrowding the pan. Meanwhile, put the yoghurt into a saucepan, season with salt and pepper and heat gently (to avoid curdling) until hot, then remove from the heat. Meanwhile, put the yoghurt into a saucepan, season with salt and pepper and heat gently (to avoid curdling) until hot, then remove from the heat. Melt the butter with the dried mint and pul biber chilli flakes in a separate small saucepan. Melt the butter with the dried mint and pul biber chilli flakes in a separate small saucepan. Once the meatballs are cooked, transfer to the paper-lined plate to drain, then place them on a platter, pour over the yoghurt and drizzle with the melted butter. Scatter with the reserved spring onions and chopped herbs to serve. Once the meatballs are cooked, transfer to the paper-lined plate to drain, then place them on a platter, pour over the yoghurt and drizzle with the melted butter. Scatter with the reserved spring onions and chopped herbs to serve. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herb_koftas_yoghurt_38533_16x9.jpg 500g/1lb 2oz lamb mince 6 spring onions, thinly sliced from root to tip2 large garlic cloves, crushed 1 heaped tsp pul biber chilli flakes (Aleppo pepper) 1 heaped tsp paprika 1 heaped tsp dried mint 30g/1oz fresh flatleaf parsley, finely chopped30g/1oz fresh dill, finely chopped¼ tsp bicarbonate of soda vegetable oil, for frying 250g/9oz Greek-style yoghurt sea salt flakes and freshly ground black pepper 500g/1lb 2oz lamb mince 6 spring onions, thinly sliced from root to tip 2 large garlic cloves, crushed 1 heaped tsp pul biber chilli flakes (Aleppo pepper) 1 heaped tsp paprika 1 heaped tsp dried mint 30g/1oz fresh flatleaf parsley, finely chopped 30g/1oz fresh dill, finely chopped ¼ tsp bicarbonate of soda vegetable oil, for frying 250g/9oz Greek-style yoghurt sea salt flakes and freshly ground black pepper 50g/1¾oz unsalted butter 1 tsp dried mint 1 tsp pul biber chilli flakes (Aleppo pepper) 50g/1¾oz unsalted butter 1 tsp dried mint 1 tsp pul biber chilli flakes (Aleppo pepper) Method Put the lamb, two-thirds of the spring onions, garlic, spices, dried mint, fresh herbs (reserving some to garnish) and bicarbonate of soda into a mixing bowl and season very generously with salt and pepper. Use your hands to work the ingredients together really well until you have an evenly combined smooth paste, then roll the mixture into 35–40 balls.Heat a drizzle of oil in a large frying pan over a medium-high heat. Line a plate with a double layer of kitchen paper. Once the pan is hot, add the meatballs and fry on one side for 3–4 minutes, then turn and fry on the other side for 3–4 minutes before shaking the pan to finish frying the other sides. You can cook them in batches to make this easier and avoid overcrowding the pan. Meanwhile, put the yoghurt into a saucepan, season with salt and pepper and heat gently (to avoid curdling) until hot, then remove from the heat. Melt the butter with the dried mint and pul biber chilli flakes in a separate small saucepan. Once the meatballs are cooked, transfer to the paper-lined plate to drain, then place them on a platter, pour over the yoghurt and drizzle with the melted butter. Scatter with the reserved spring onions and chopped herbs to serve. Put the lamb, two-thirds of the spring onions, garlic, spices, dried mint, fresh herbs (reserving some to garnish) and bicarbonate of soda into a mixing bowl and season very generously with salt and pepper. Use your hands to work the ingredients together really well until you have an evenly combined smooth paste, then roll the mixture into 35–40 balls. Put the lamb, two-thirds of the spring onions, garlic, spices, dried mint, fresh herbs (reserving some to garnish) and bicarbonate of soda into a mixing bowl and season very generously with salt and pepper. Use your hands to work the ingredients together really well until you have an evenly combined smooth paste, then roll the mixture into 35–40 balls. Heat a drizzle of oil in a large frying pan over a medium-high heat. Line a plate with a double layer of kitchen paper. Once the pan is hot, add the meatballs and fry on one side for 3–4 minutes, then turn and fry on the other side for 3–4 minutes before shaking the pan to finish frying the other sides. You can cook them in batches to make this easier and avoid overcrowding the pan. Heat a drizzle of oil in a large frying pan over a medium-high heat. Line a plate with a double layer of kitchen paper. Once the pan is hot, add the meatballs and fry on one side for 3–4 minutes, then turn and fry on the other side for 3–4 minutes before shaking the pan to finish frying the other sides. You can cook them in batches to make this easier and avoid overcrowding the pan. Meanwhile, put the yoghurt into a saucepan, season with salt and pepper and heat gently (to avoid curdling) until hot, then remove from the heat. Meanwhile, put the yoghurt into a saucepan, season with salt and pepper and heat gently (to avoid curdling) until hot, then remove from the heat. Melt the butter with the dried mint and pul biber chilli flakes in a separate small saucepan. Melt the butter with the dried mint and pul biber chilli flakes in a separate small saucepan. Once the meatballs are cooked, transfer to the paper-lined plate to drain, then place them on a platter, pour over the yoghurt and drizzle with the melted butter. Scatter with the reserved spring onions and chopped herbs to serve. Once the meatballs are cooked, transfer to the paper-lined plate to drain, then place them on a platter, pour over the yoghurt and drizzle with the melted butter. Scatter with the reserved spring onions and chopped herbs to serve."
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} | 748076c19bce9c31d7b873bb25be2621c7f70c74813ade630686b3830608d10c | Lamb kofta curry recipe
Put the onion, chillies, ginger, garlic, salt, garam masala, chilli powder and tomato purée in a large food processor. Season with lots of freshly ground black pepper. (For a great flavour add more than you imagine you’ll need.)Blend the ingredients into a paste as smooth as you can get it. You’ll need to remove the lid of the food processor and push the mixture down with a spatula 2-3 times. Add the lamb and blend once more. Transfer to a bowl and mix in the coriander. Cover the dish with cling film and chill for 1-3 hours, or overnight, to allow the mixture to stiffen and the meat to absorb all the wonderful spices.To make the sauce, heat the ghee (or oil) in a large non-stick saucepan or sauté pan and gently fry the onions, garlic and ginger for about 10 minutes, or until softened and lightly browned, stirring regularly. Add the chilli powder and garam masala and cook for 20-30 seconds, stirring constantly. Stir in the roughly chopped tomatoes and cook for 3-4 minutes over a high heat, or until they soften and release their juice, stirring constantly. Add the tomato purée and sprinkle with the salt and sugar and pour over the lamb stock. Season with lots of ground black pepper, add the cinnamon and bay leaves and bring to a simmer. Cover the sauce loosely with a lid and cook for 20 minutes, stirring occasionally.While the sauce is simmering, make the meatballs. Take a small portion of mince mixture at a time and roll into a smooth ball – a little smaller than a walnut in its shell. You should be able to make around 24 balls. If your mince becomes a little sticky, either roll with wetted hands or dust your hands with plain flour as you roll. Put on a plate as soon as each one is rolled.Remove the pan with the sauce from the heat after its 20 minutes are up and discard the cinnamon stick and bay leaves – they will be easy to pick out with a fork or tongs. Blend the sauce with a stick blender until as smooth as possible. (If you don’t have a stick blender, leave to cool for a few minutes then transfer to a food processor and blend to a purée.)Return the sauce to the heat and stir in 200ml/7fl oz water. Bring to a gentle simmer. Drop all the meatballs gently into the bubbling sauce and return to a simmer. Cook, uncovered, for a further 30-35 minutes, or until the meatballs are tender and the sauce is thick, stirring regularly. If the sauce reduces too far or begins to stick on the bottom of the pan, add a little extra water and continue cooking. Adjust the salt and pepper to taste. Serve the meatballs with rice, topped with thick natural yogurt and fresh coriander leaves if you like. Put the onion, chillies, ginger, garlic, salt, garam masala, chilli powder and tomato purée in a large food processor. Season with lots of freshly ground black pepper. (For a great flavour add more than you imagine you’ll need.) Put the onion, chillies, ginger, garlic, salt, garam masala, chilli powder and tomato purée in a large food processor. Season with lots of freshly ground black pepper. (For a great flavour add more than you imagine you’ll need.) Blend the ingredients into a paste as smooth as you can get it. You’ll need to remove the lid of the food processor and push the mixture down with a spatula 2-3 times. Add the lamb and blend once more. Blend the ingredients into a paste as smooth as you can get it. You’ll need to remove the lid of the food processor and push the mixture down with a spatula 2-3 times. Add the lamb and blend once more. Transfer to a bowl and mix in the coriander. Cover the dish with cling film and chill for 1-3 hours, or overnight, to allow the mixture to stiffen and the meat to absorb all the wonderful spices. Transfer to a bowl and mix in the coriander. Cover the dish with cling film and chill for 1-3 hours, or overnight, to allow the mixture to stiffen and the meat to absorb all the wonderful spices. To make the sauce, heat the ghee (or oil) in a large non-stick saucepan or sauté pan and gently fry the onions, garlic and ginger for about 10 minutes, or until softened and lightly browned, stirring regularly. Add the chilli powder and garam masala and cook for 20-30 seconds, stirring constantly. To make the sauce, heat the ghee (or oil) in a large non-stick saucepan or sauté pan and gently fry the onions, garlic and ginger for about 10 minutes, or until softened and lightly browned, stirring regularly. Add the chilli powder and garam masala and cook for 20-30 seconds, stirring constantly. Stir in the roughly chopped tomatoes and cook for 3-4 minutes over a high heat, or until they soften and release their juice, stirring constantly. Stir in the roughly chopped tomatoes and cook for 3-4 minutes over a high heat, or until they soften and release their juice, stirring constantly. Add the tomato purée and sprinkle with the salt and sugar and pour over the lamb stock. Season with lots of ground black pepper, add the cinnamon and bay leaves and bring to a simmer. Cover the sauce loosely with a lid and cook for 20 minutes, stirring occasionally. Add the tomato purée and sprinkle with the salt and sugar and pour over the lamb stock. Season with lots of ground black pepper, add the cinnamon and bay leaves and bring to a simmer. Cover the sauce loosely with a lid and cook for 20 minutes, stirring occasionally. While the sauce is simmering, make the meatballs. Take a small portion of mince mixture at a time and roll into a smooth ball – a little smaller than a walnut in its shell. You should be able to make around 24 balls. If your mince becomes a little sticky, either roll with wetted hands or dust your hands with plain flour as you roll. Put on a plate as soon as each one is rolled. While the sauce is simmering, make the meatballs. Take a small portion of mince mixture at a time and roll into a smooth ball – a little smaller than a walnut in its shell. You should be able to make around 24 balls. If your mince becomes a little sticky, either roll with wetted hands or dust your hands with plain flour as you roll. Put on a plate as soon as each one is rolled. Remove the pan with the sauce from the heat after its 20 minutes are up and discard the cinnamon stick and bay leaves – they will be easy to pick out with a fork or tongs. Blend the sauce with a stick blender until as smooth as possible. (If you don’t have a stick blender, leave to cool for a few minutes then transfer to a food processor and blend to a purée.) Remove the pan with the sauce from the heat after its 20 minutes are up and discard the cinnamon stick and bay leaves – they will be easy to pick out with a fork or tongs. Blend the sauce with a stick blender until as smooth as possible. (If you don’t have a stick blender, leave to cool for a few minutes then transfer to a food processor and blend to a purée.) Return the sauce to the heat and stir in 200ml/7fl oz water. Bring to a gentle simmer. Drop all the meatballs gently into the bubbling sauce and return to a simmer. Return the sauce to the heat and stir in 200ml/7fl oz water. Bring to a gentle simmer. Drop all the meatballs gently into the bubbling sauce and return to a simmer. Cook, uncovered, for a further 30-35 minutes, or until the meatballs are tender and the sauce is thick, stirring regularly. If the sauce reduces too far or begins to stick on the bottom of the pan, add a little extra water and continue cooking. Adjust the salt and pepper to taste. Cook, uncovered, for a further 30-35 minutes, or until the meatballs are tender and the sauce is thick, stirring regularly. If the sauce reduces too far or begins to stick on the bottom of the pan, add a little extra water and continue cooking. Adjust the salt and pepper to taste. Serve the meatballs with rice, topped with thick natural yogurt and fresh coriander leaves if you like. Serve the meatballs with rice, topped with thick natural yogurt and fresh coriander leaves if you like. | {
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"title": "Lamb kofta curry recipe",
"content": "Put the onion, chillies, ginger, garlic, salt, garam masala, chilli powder and tomato purée in a large food processor. Season with lots of freshly ground black pepper. (For a great flavour add more than you imagine you’ll need.)Blend the ingredients into a paste as smooth as you can get it. You’ll need to remove the lid of the food processor and push the mixture down with a spatula 2-3 times. Add the lamb and blend once more. Transfer to a bowl and mix in the coriander. Cover the dish with cling film and chill for 1-3 hours, or overnight, to allow the mixture to stiffen and the meat to absorb all the wonderful spices.To make the sauce, heat the ghee (or oil) in a large non-stick saucepan or sauté pan and gently fry the onions, garlic and ginger for about 10 minutes, or until softened and lightly browned, stirring regularly. Add the chilli powder and garam masala and cook for 20-30 seconds, stirring constantly. Stir in the roughly chopped tomatoes and cook for 3-4 minutes over a high heat, or until they soften and release their juice, stirring constantly. Add the tomato purée and sprinkle with the salt and sugar and pour over the lamb stock. Season with lots of ground black pepper, add the cinnamon and bay leaves and bring to a simmer. Cover the sauce loosely with a lid and cook for 20 minutes, stirring occasionally.While the sauce is simmering, make the meatballs. Take a small portion of mince mixture at a time and roll into a smooth ball – a little smaller than a walnut in its shell. You should be able to make around 24 balls. If your mince becomes a little sticky, either roll with wetted hands or dust your hands with plain flour as you roll. Put on a plate as soon as each one is rolled.Remove the pan with the sauce from the heat after its 20 minutes are up and discard the cinnamon stick and bay leaves – they will be easy to pick out with a fork or tongs. Blend the sauce with a stick blender until as smooth as possible. (If you don’t have a stick blender, leave to cool for a few minutes then transfer to a food processor and blend to a purée.)Return the sauce to the heat and stir in 200ml/7fl oz water. Bring to a gentle simmer. Drop all the meatballs gently into the bubbling sauce and return to a simmer. Cook, uncovered, for a further 30-35 minutes, or until the meatballs are tender and the sauce is thick, stirring regularly. If the sauce reduces too far or begins to stick on the bottom of the pan, add a little extra water and continue cooking. Adjust the salt and pepper to taste. Serve the meatballs with rice, topped with thick natural yogurt and fresh coriander leaves if you like. Put the onion, chillies, ginger, garlic, salt, garam masala, chilli powder and tomato purée in a large food processor. Season with lots of freshly ground black pepper. (For a great flavour add more than you imagine you’ll need.) Put the onion, chillies, ginger, garlic, salt, garam masala, chilli powder and tomato purée in a large food processor. Season with lots of freshly ground black pepper. (For a great flavour add more than you imagine you’ll need.) Blend the ingredients into a paste as smooth as you can get it. You’ll need to remove the lid of the food processor and push the mixture down with a spatula 2-3 times. Add the lamb and blend once more. Blend the ingredients into a paste as smooth as you can get it. You’ll need to remove the lid of the food processor and push the mixture down with a spatula 2-3 times. Add the lamb and blend once more. Transfer to a bowl and mix in the coriander. Cover the dish with cling film and chill for 1-3 hours, or overnight, to allow the mixture to stiffen and the meat to absorb all the wonderful spices. Transfer to a bowl and mix in the coriander. Cover the dish with cling film and chill for 1-3 hours, or overnight, to allow the mixture to stiffen and the meat to absorb all the wonderful spices. To make the sauce, heat the ghee (or oil) in a large non-stick saucepan or sauté pan and gently fry the onions, garlic and ginger for about 10 minutes, or until softened and lightly browned, stirring regularly. Add the chilli powder and garam masala and cook for 20-30 seconds, stirring constantly. To make the sauce, heat the ghee (or oil) in a large non-stick saucepan or sauté pan and gently fry the onions, garlic and ginger for about 10 minutes, or until softened and lightly browned, stirring regularly. Add the chilli powder and garam masala and cook for 20-30 seconds, stirring constantly. Stir in the roughly chopped tomatoes and cook for 3-4 minutes over a high heat, or until they soften and release their juice, stirring constantly. Stir in the roughly chopped tomatoes and cook for 3-4 minutes over a high heat, or until they soften and release their juice, stirring constantly. Add the tomato purée and sprinkle with the salt and sugar and pour over the lamb stock. Season with lots of ground black pepper, add the cinnamon and bay leaves and bring to a simmer. Cover the sauce loosely with a lid and cook for 20 minutes, stirring occasionally. Add the tomato purée and sprinkle with the salt and sugar and pour over the lamb stock. Season with lots of ground black pepper, add the cinnamon and bay leaves and bring to a simmer. Cover the sauce loosely with a lid and cook for 20 minutes, stirring occasionally. While the sauce is simmering, make the meatballs. Take a small portion of mince mixture at a time and roll into a smooth ball – a little smaller than a walnut in its shell. You should be able to make around 24 balls. If your mince becomes a little sticky, either roll with wetted hands or dust your hands with plain flour as you roll. Put on a plate as soon as each one is rolled. While the sauce is simmering, make the meatballs. Take a small portion of mince mixture at a time and roll into a smooth ball – a little smaller than a walnut in its shell. You should be able to make around 24 balls. If your mince becomes a little sticky, either roll with wetted hands or dust your hands with plain flour as you roll. Put on a plate as soon as each one is rolled. Remove the pan with the sauce from the heat after its 20 minutes are up and discard the cinnamon stick and bay leaves – they will be easy to pick out with a fork or tongs. Blend the sauce with a stick blender until as smooth as possible. (If you don’t have a stick blender, leave to cool for a few minutes then transfer to a food processor and blend to a purée.) Remove the pan with the sauce from the heat after its 20 minutes are up and discard the cinnamon stick and bay leaves – they will be easy to pick out with a fork or tongs. Blend the sauce with a stick blender until as smooth as possible. (If you don’t have a stick blender, leave to cool for a few minutes then transfer to a food processor and blend to a purée.) Return the sauce to the heat and stir in 200ml/7fl oz water. Bring to a gentle simmer. Drop all the meatballs gently into the bubbling sauce and return to a simmer. Return the sauce to the heat and stir in 200ml/7fl oz water. Bring to a gentle simmer. Drop all the meatballs gently into the bubbling sauce and return to a simmer. Cook, uncovered, for a further 30-35 minutes, or until the meatballs are tender and the sauce is thick, stirring regularly. If the sauce reduces too far or begins to stick on the bottom of the pan, add a little extra water and continue cooking. Adjust the salt and pepper to taste. Cook, uncovered, for a further 30-35 minutes, or until the meatballs are tender and the sauce is thick, stirring regularly. If the sauce reduces too far or begins to stick on the bottom of the pan, add a little extra water and continue cooking. Adjust the salt and pepper to taste. Serve the meatballs with rice, topped with thick natural yogurt and fresh coriander leaves if you like. Serve the meatballs with rice, topped with thick natural yogurt and fresh coriander leaves if you like."
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} | 5b78a23311cbbfc4247cd3afbb8dd99d31f7f5f09f1995a5187bd3acec8c3a31 | Turkey meatballs in tomato sauce recipe
An average of 3.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_meatballs_in_16570_16x9.jpg Nigella's turkey meatballs are light and succulent, as well as being lower in fat. Make a batch – half for tea and half to be frozen for future outings. 1 onion, peeled1 stick celery2 tbsp garlic oil1 tsp dried thyme2 x 400g/14oz tins chopped tomatoes, plus approximately 2 full cans of water1 tsp sugar1 tsp sea salt flakes or ½ tsp pouring saltblack pepper, to taste 1 onion, peeled 1 stick celery 2 tbsp garlic oil 1 tsp dried thyme 2 x 400g/14oz tins chopped tomatoes, plus approximately 2 full cans of water 1 tsp sugar 1 tsp sea salt flakes or ½ tsp pouring salt black pepper, to taste 500g/1lb 2oz turkey mince1 free-range egg3 tbsp breadcrumbs3 tbsp grated parmesan1 tsp Worcestershire sauce½ tsp dried thyme 500g/1lb 2oz turkey mince 1 free-range egg 3 tbsp breadcrumbs 3 tbsp grated parmesan 1 tsp Worcestershire sauce ½ tsp dried thyme Method For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs.Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes.Add the cans of plum tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs.For the meatballs, put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and gently mix together with your hands. Don’t overmix, as that will make the meatballs dense-textured and heavy.When all the meatball ingredients are not too officiously amalgamated, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs.Drop the meatballs gently into the simmering sauce; I try to let these fall in concentric circles working round the pan from the outside edge inwards, in the vaguest of fashions.Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with rice, pasta, couscous or however you so please. For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs. For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs. Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes. Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes. Add the cans of plum tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs. Add the cans of plum tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs. For the meatballs, put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and gently mix together with your hands. Don’t overmix, as that will make the meatballs dense-textured and heavy. For the meatballs, put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and gently mix together with your hands. Don’t overmix, as that will make the meatballs dense-textured and heavy. When all the meatball ingredients are not too officiously amalgamated, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs. When all the meatball ingredients are not too officiously amalgamated, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs. Drop the meatballs gently into the simmering sauce; I try to let these fall in concentric circles working round the pan from the outside edge inwards, in the vaguest of fashions. Drop the meatballs gently into the simmering sauce; I try to let these fall in concentric circles working round the pan from the outside edge inwards, in the vaguest of fashions. Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with rice, pasta, couscous or however you so please. Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with rice, pasta, couscous or however you so please. | {
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"content": "An average of 3.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_meatballs_in_16570_16x9.jpg Nigella's turkey meatballs are light and succulent, as well as being lower in fat. Make a batch – half for tea and half to be frozen for future outings. 1 onion, peeled1 stick celery2 tbsp garlic oil1 tsp dried thyme2 x 400g/14oz tins chopped tomatoes, plus approximately 2 full cans of water1 tsp sugar1 tsp sea salt flakes or ½ tsp pouring saltblack pepper, to taste 1 onion, peeled 1 stick celery 2 tbsp garlic oil 1 tsp dried thyme 2 x 400g/14oz tins chopped tomatoes, plus approximately 2 full cans of water 1 tsp sugar 1 tsp sea salt flakes or ½ tsp pouring salt black pepper, to taste 500g/1lb 2oz turkey mince1 free-range egg3 tbsp breadcrumbs3 tbsp grated parmesan1 tsp Worcestershire sauce½ tsp dried thyme 500g/1lb 2oz turkey mince 1 free-range egg 3 tbsp breadcrumbs 3 tbsp grated parmesan 1 tsp Worcestershire sauce ½ tsp dried thyme Method For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs.Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes.Add the cans of plum tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs.For the meatballs, put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and gently mix together with your hands. Don’t overmix, as that will make the meatballs dense-textured and heavy.When all the meatball ingredients are not too officiously amalgamated, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs.Drop the meatballs gently into the simmering sauce; I try to let these fall in concentric circles working round the pan from the outside edge inwards, in the vaguest of fashions.Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with rice, pasta, couscous or however you so please. For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs. For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs. Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes. Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes. Add the cans of plum tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs. Add the cans of plum tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs. For the meatballs, put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and gently mix together with your hands. Don’t overmix, as that will make the meatballs dense-textured and heavy. For the meatballs, put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and gently mix together with your hands. Don’t overmix, as that will make the meatballs dense-textured and heavy. When all the meatball ingredients are not too officiously amalgamated, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs. When all the meatball ingredients are not too officiously amalgamated, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs. Drop the meatballs gently into the simmering sauce; I try to let these fall in concentric circles working round the pan from the outside edge inwards, in the vaguest of fashions. Drop the meatballs gently into the simmering sauce; I try to let these fall in concentric circles working round the pan from the outside edge inwards, in the vaguest of fashions. Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with rice, pasta, couscous or however you so please. Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with rice, pasta, couscous or however you so please."
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} | e8d84046c6608a1c1ff86caae5864201f46e9288a33ee270175ce07990cf624c | Soutzoukakia recipe
Meatballs in tomato sauce with cinnamon and cumin (Soutzoukakia) An average of 4.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meatballs_in_tomato_95724_16x9.jpg Rick Stein's recipe for meatballs is incredibly morerish, perfect for a special midweek meal. 500g/1lb 2oz beef mince2 garlic cloves, finely chopped or grated1 free-range egg, beaten½ tsp ground cumin½ tsp dried oregano2 slices stale white bread (about 100g/3½oz), soaked in red wine, squeezed dry and torn into small pieces½ tsp salt12 turns black peppermill3 tbsp olive oil 500g/1lb 2oz beef mince 2 garlic cloves, finely chopped or grated 1 free-range egg, beaten ½ tsp ground cumin ½ tsp dried oregano 2 slices stale white bread (about 100g/3½oz), soaked in red wine, squeezed dry and torn into small pieces ½ tsp salt 12 turns black peppermill 3 tbsp olive oil 3 tbsp olive oil1 onion, finely chopped1 garlic clove, finely chopped5cm/2in cinnamon stick1 tsp ground cumin1 tsp sugar150ml/5fl oz red wine1 tbsp tomato purée500ml/18fl oz passata½ tsp salt12 turns black peppermill 3 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 5cm/2in cinnamon stick 1 tsp ground cumin 1 tsp sugar 150ml/5fl oz red wine 1 tbsp tomato purée 500ml/18fl oz passata ½ tsp salt 12 turns black peppermill cooked rice12 green olives cooked rice 12 green olives Method To make the meatballs, put all the ingredients, except the olive oil, in a large bowl and mix. With wet hands, shape the mixture into 20 to 24 rugby-ball shapes. Heat the oil in a frying pan over a high heat and fry the meatballs until golden-brown on all sides, or grill on a griddle pan if you like grill lines on the patties.To make the tomato sauce, heat the oil in a lidded saucepan over medium heat. Gently fry the onion and garlic with the cinnamon stick, cumin and sugar until soft but not browned, about 10 minutes. Add the red wine and bring to the boil, then reduce the heat to medium. Add the tomato purée, passata, salt and pepper and cook until slightly thickened, about 20 minutes.Add the meatballs and simmer for 20–30 minutes covered until cooked through, adding a little water if the sauce is too thick. Serve with rice and green olives. To make the meatballs, put all the ingredients, except the olive oil, in a large bowl and mix. With wet hands, shape the mixture into 20 to 24 rugby-ball shapes. To make the meatballs, put all the ingredients, except the olive oil, in a large bowl and mix. With wet hands, shape the mixture into 20 to 24 rugby-ball shapes. Heat the oil in a frying pan over a high heat and fry the meatballs until golden-brown on all sides, or grill on a griddle pan if you like grill lines on the patties. Heat the oil in a frying pan over a high heat and fry the meatballs until golden-brown on all sides, or grill on a griddle pan if you like grill lines on the patties. To make the tomato sauce, heat the oil in a lidded saucepan over medium heat. Gently fry the onion and garlic with the cinnamon stick, cumin and sugar until soft but not browned, about 10 minutes. To make the tomato sauce, heat the oil in a lidded saucepan over medium heat. Gently fry the onion and garlic with the cinnamon stick, cumin and sugar until soft but not browned, about 10 minutes. Add the red wine and bring to the boil, then reduce the heat to medium. Add the tomato purée, passata, salt and pepper and cook until slightly thickened, about 20 minutes. Add the red wine and bring to the boil, then reduce the heat to medium. Add the tomato purée, passata, salt and pepper and cook until slightly thickened, about 20 minutes. Add the meatballs and simmer for 20–30 minutes covered until cooked through, adding a little water if the sauce is too thick. Serve with rice and green olives. Add the meatballs and simmer for 20–30 minutes covered until cooked through, adding a little water if the sauce is too thick. Serve with rice and green olives. | {
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"content": "Meatballs in tomato sauce with cinnamon and cumin (Soutzoukakia) An average of 4.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meatballs_in_tomato_95724_16x9.jpg Rick Stein's recipe for meatballs is incredibly morerish, perfect for a special midweek meal. 500g/1lb 2oz beef mince2 garlic cloves, finely chopped or grated1 free-range egg, beaten½ tsp ground cumin½ tsp dried oregano2 slices stale white bread (about 100g/3½oz), soaked in red wine, squeezed dry and torn into small pieces½ tsp salt12 turns black peppermill3 tbsp olive oil 500g/1lb 2oz beef mince 2 garlic cloves, finely chopped or grated 1 free-range egg, beaten ½ tsp ground cumin ½ tsp dried oregano 2 slices stale white bread (about 100g/3½oz), soaked in red wine, squeezed dry and torn into small pieces ½ tsp salt 12 turns black peppermill 3 tbsp olive oil 3 tbsp olive oil1 onion, finely chopped1 garlic clove, finely chopped5cm/2in cinnamon stick1 tsp ground cumin1 tsp sugar150ml/5fl oz red wine1 tbsp tomato purée500ml/18fl oz passata½ tsp salt12 turns black peppermill 3 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 5cm/2in cinnamon stick 1 tsp ground cumin 1 tsp sugar 150ml/5fl oz red wine 1 tbsp tomato purée 500ml/18fl oz passata ½ tsp salt 12 turns black peppermill cooked rice12 green olives cooked rice 12 green olives Method To make the meatballs, put all the ingredients, except the olive oil, in a large bowl and mix. With wet hands, shape the mixture into 20 to 24 rugby-ball shapes. Heat the oil in a frying pan over a high heat and fry the meatballs until golden-brown on all sides, or grill on a griddle pan if you like grill lines on the patties.To make the tomato sauce, heat the oil in a lidded saucepan over medium heat. Gently fry the onion and garlic with the cinnamon stick, cumin and sugar until soft but not browned, about 10 minutes. Add the red wine and bring to the boil, then reduce the heat to medium. Add the tomato purée, passata, salt and pepper and cook until slightly thickened, about 20 minutes.Add the meatballs and simmer for 20–30 minutes covered until cooked through, adding a little water if the sauce is too thick. Serve with rice and green olives. To make the meatballs, put all the ingredients, except the olive oil, in a large bowl and mix. With wet hands, shape the mixture into 20 to 24 rugby-ball shapes. To make the meatballs, put all the ingredients, except the olive oil, in a large bowl and mix. With wet hands, shape the mixture into 20 to 24 rugby-ball shapes. Heat the oil in a frying pan over a high heat and fry the meatballs until golden-brown on all sides, or grill on a griddle pan if you like grill lines on the patties. Heat the oil in a frying pan over a high heat and fry the meatballs until golden-brown on all sides, or grill on a griddle pan if you like grill lines on the patties. To make the tomato sauce, heat the oil in a lidded saucepan over medium heat. Gently fry the onion and garlic with the cinnamon stick, cumin and sugar until soft but not browned, about 10 minutes. To make the tomato sauce, heat the oil in a lidded saucepan over medium heat. Gently fry the onion and garlic with the cinnamon stick, cumin and sugar until soft but not browned, about 10 minutes. Add the red wine and bring to the boil, then reduce the heat to medium. Add the tomato purée, passata, salt and pepper and cook until slightly thickened, about 20 minutes. Add the red wine and bring to the boil, then reduce the heat to medium. Add the tomato purée, passata, salt and pepper and cook until slightly thickened, about 20 minutes. Add the meatballs and simmer for 20–30 minutes covered until cooked through, adding a little water if the sauce is too thick. Serve with rice and green olives. Add the meatballs and simmer for 20–30 minutes covered until cooked through, adding a little water if the sauce is too thick. Serve with rice and green olives."
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} | db03d2acd2881a6ea3bf8f7eec1bb887675c916c37788a7ea28ccde07861131b | Pappardelle and meatballs recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pappardelle_and_51772_16x9.jpg Meatballs in a rich tomato sauce served with pasta. Good enough for MasterChef, but still simple and cheap to make - what's not to love? 1 large onion, finely chopped 5 tbsp olive oilsalt and freshly ground pepper3 slices streaky bacon, chopped50g/1¾oz fresh white breadcrumbshandful parsley (or whatever herbs you prefer - oregano, thyme and sage all work well), chopped250g/9oz beef mince 250g/9oz pork mince 1 free-range egg yolk 50ml/2fl oz red wine 3 large tomatoes, roughly chopped 1 x 400g/14oz tin chopped tomatoes 500g/1lb 2oz pappardellegrated cheese, to serve (hard cheeses such as parmesan, pecorino and mature cheddar work well) 1 large onion, finely chopped 5 tbsp olive oil salt and freshly ground pepper 3 slices streaky bacon, chopped 50g/1¾oz fresh white breadcrumbs handful parsley (or whatever herbs you prefer - oregano, thyme and sage all work well), chopped 250g/9oz beef mince 250g/9oz pork mince 1 free-range egg yolk 50ml/2fl oz red wine 3 large tomatoes, roughly chopped 1 x 400g/14oz tin chopped tomatoes 500g/1lb 2oz pappardelle grated cheese, to serve (hard cheeses such as parmesan, pecorino and mature cheddar work well) Method Heat the olive oil a heavy-based casserole or large saucepan set over a low heat. Add the onion and season generously with salt and freshly ground black pepper. Increase the heat to medium and add the bacon. Cook until the onions are soft and translucent (do not colour). Add the breadcrumbs and a generous handful of herbs to the pan. Stir and then remove half of the mixture and set aside in a bowl to use in the sauce later. Transfer the remaining mixture to a blender. Add the minced beef and pork to the mixture and pulse to form a paste. Stir in the egg yolk to combine. Use your hands to mould the mixture into small balls about the size of ping pong balls. Put the meatballs in the casserole and fry until brown all over (this can take up to 10 minutes). Remove from the pan and set aside.Add the reserved onion and bacon mixture to the pan. Deglaze by adding the red wine and scraping all the bits off the bottom of the pan. When the wine is boiling, add the chopped fresh tomatoes, keeping the heat high. Continue to cook, stirring all the time until they start to break down. Add the tinned tomatoes and a tin full of water. Bring back to the boil. Taste to check the seasoning and cook for a further five minutes. Return the meatballs to the pan and bring to the boil, then lower the heat and simmer for 15 minutes. Meanwhile, cook the pasta according to packet instructions.To serve, mix the meatballs and pasta together with grated cheese, or keep separate if you prefer. Heat the olive oil a heavy-based casserole or large saucepan set over a low heat. Add the onion and season generously with salt and freshly ground black pepper. Increase the heat to medium and add the bacon. Cook until the onions are soft and translucent (do not colour). Heat the olive oil a heavy-based casserole or large saucepan set over a low heat. Add the onion and season generously with salt and freshly ground black pepper. Increase the heat to medium and add the bacon. Cook until the onions are soft and translucent (do not colour). Add the breadcrumbs and a generous handful of herbs to the pan. Stir and then remove half of the mixture and set aside in a bowl to use in the sauce later. Transfer the remaining mixture to a blender. Add the breadcrumbs and a generous handful of herbs to the pan. Stir and then remove half of the mixture and set aside in a bowl to use in the sauce later. Transfer the remaining mixture to a blender. Add the minced beef and pork to the mixture and pulse to form a paste. Stir in the egg yolk to combine. Use your hands to mould the mixture into small balls about the size of ping pong balls. Add the minced beef and pork to the mixture and pulse to form a paste. Stir in the egg yolk to combine. Use your hands to mould the mixture into small balls about the size of ping pong balls. Put the meatballs in the casserole and fry until brown all over (this can take up to 10 minutes). Remove from the pan and set aside. Put the meatballs in the casserole and fry until brown all over (this can take up to 10 minutes). Remove from the pan and set aside. Add the reserved onion and bacon mixture to the pan. Deglaze by adding the red wine and scraping all the bits off the bottom of the pan. When the wine is boiling, add the chopped fresh tomatoes, keeping the heat high. Continue to cook, stirring all the time until they start to break down. Add the tinned tomatoes and a tin full of water. Bring back to the boil. Add the reserved onion and bacon mixture to the pan. Deglaze by adding the red wine and scraping all the bits off the bottom of the pan. When the wine is boiling, add the chopped fresh tomatoes, keeping the heat high. Continue to cook, stirring all the time until they start to break down. Add the tinned tomatoes and a tin full of water. Bring back to the boil. Taste to check the seasoning and cook for a further five minutes. Return the meatballs to the pan and bring to the boil, then lower the heat and simmer for 15 minutes. Taste to check the seasoning and cook for a further five minutes. Return the meatballs to the pan and bring to the boil, then lower the heat and simmer for 15 minutes. Meanwhile, cook the pasta according to packet instructions. Meanwhile, cook the pasta according to packet instructions. To serve, mix the meatballs and pasta together with grated cheese, or keep separate if you prefer. To serve, mix the meatballs and pasta together with grated cheese, or keep separate if you prefer. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Pappardelle and meatballs recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pappardelle_and_51772_16x9.jpg Meatballs in a rich tomato sauce served with pasta. Good enough for MasterChef, but still simple and cheap to make - what's not to love? 1 large onion, finely chopped 5 tbsp olive oilsalt and freshly ground pepper3 slices streaky bacon, chopped50g/1¾oz fresh white breadcrumbshandful parsley (or whatever herbs you prefer - oregano, thyme and sage all work well), chopped250g/9oz beef mince 250g/9oz pork mince 1 free-range egg yolk 50ml/2fl oz red wine 3 large tomatoes, roughly chopped 1 x 400g/14oz tin chopped tomatoes 500g/1lb 2oz pappardellegrated cheese, to serve (hard cheeses such as parmesan, pecorino and mature cheddar work well) 1 large onion, finely chopped 5 tbsp olive oil salt and freshly ground pepper 3 slices streaky bacon, chopped 50g/1¾oz fresh white breadcrumbs handful parsley (or whatever herbs you prefer - oregano, thyme and sage all work well), chopped 250g/9oz beef mince 250g/9oz pork mince 1 free-range egg yolk 50ml/2fl oz red wine 3 large tomatoes, roughly chopped 1 x 400g/14oz tin chopped tomatoes 500g/1lb 2oz pappardelle grated cheese, to serve (hard cheeses such as parmesan, pecorino and mature cheddar work well) Method Heat the olive oil a heavy-based casserole or large saucepan set over a low heat. Add the onion and season generously with salt and freshly ground black pepper. Increase the heat to medium and add the bacon. Cook until the onions are soft and translucent (do not colour). Add the breadcrumbs and a generous handful of herbs to the pan. Stir and then remove half of the mixture and set aside in a bowl to use in the sauce later. Transfer the remaining mixture to a blender. Add the minced beef and pork to the mixture and pulse to form a paste. Stir in the egg yolk to combine. Use your hands to mould the mixture into small balls about the size of ping pong balls. Put the meatballs in the casserole and fry until brown all over (this can take up to 10 minutes). Remove from the pan and set aside.Add the reserved onion and bacon mixture to the pan. Deglaze by adding the red wine and scraping all the bits off the bottom of the pan. When the wine is boiling, add the chopped fresh tomatoes, keeping the heat high. Continue to cook, stirring all the time until they start to break down. Add the tinned tomatoes and a tin full of water. Bring back to the boil. Taste to check the seasoning and cook for a further five minutes. Return the meatballs to the pan and bring to the boil, then lower the heat and simmer for 15 minutes. Meanwhile, cook the pasta according to packet instructions.To serve, mix the meatballs and pasta together with grated cheese, or keep separate if you prefer. Heat the olive oil a heavy-based casserole or large saucepan set over a low heat. Add the onion and season generously with salt and freshly ground black pepper. Increase the heat to medium and add the bacon. Cook until the onions are soft and translucent (do not colour). Heat the olive oil a heavy-based casserole or large saucepan set over a low heat. Add the onion and season generously with salt and freshly ground black pepper. Increase the heat to medium and add the bacon. Cook until the onions are soft and translucent (do not colour). Add the breadcrumbs and a generous handful of herbs to the pan. Stir and then remove half of the mixture and set aside in a bowl to use in the sauce later. Transfer the remaining mixture to a blender. Add the breadcrumbs and a generous handful of herbs to the pan. Stir and then remove half of the mixture and set aside in a bowl to use in the sauce later. Transfer the remaining mixture to a blender. Add the minced beef and pork to the mixture and pulse to form a paste. Stir in the egg yolk to combine. Use your hands to mould the mixture into small balls about the size of ping pong balls. Add the minced beef and pork to the mixture and pulse to form a paste. Stir in the egg yolk to combine. Use your hands to mould the mixture into small balls about the size of ping pong balls. Put the meatballs in the casserole and fry until brown all over (this can take up to 10 minutes). Remove from the pan and set aside. Put the meatballs in the casserole and fry until brown all over (this can take up to 10 minutes). Remove from the pan and set aside. Add the reserved onion and bacon mixture to the pan. Deglaze by adding the red wine and scraping all the bits off the bottom of the pan. When the wine is boiling, add the chopped fresh tomatoes, keeping the heat high. Continue to cook, stirring all the time until they start to break down. Add the tinned tomatoes and a tin full of water. Bring back to the boil. Add the reserved onion and bacon mixture to the pan. Deglaze by adding the red wine and scraping all the bits off the bottom of the pan. When the wine is boiling, add the chopped fresh tomatoes, keeping the heat high. Continue to cook, stirring all the time until they start to break down. Add the tinned tomatoes and a tin full of water. Bring back to the boil. Taste to check the seasoning and cook for a further five minutes. Return the meatballs to the pan and bring to the boil, then lower the heat and simmer for 15 minutes. Taste to check the seasoning and cook for a further five minutes. Return the meatballs to the pan and bring to the boil, then lower the heat and simmer for 15 minutes. Meanwhile, cook the pasta according to packet instructions. Meanwhile, cook the pasta according to packet instructions. To serve, mix the meatballs and pasta together with grated cheese, or keep separate if you prefer. To serve, mix the meatballs and pasta together with grated cheese, or keep separate if you prefer."
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} | 3f2d7c4363380f855003a18309b16e48f943302f4feb9d65b132bbb9e62fdf81 | Meatballs with herb salad recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meatballs_with_herb_94389_16x9.jpg These lightly spiced meatballs contain a surprise within. Make sure there are no holes or the cheese will ooze out. 8 cardamom pods2 tsp coriander seed4 large cloves garliclarge pinch salt300g/11oz lean beef mince200g/7oz pork mince½ tsp turmericchilli powder, to taste1 free-range egg; beaten1-2 tbsp groundnut oil115g/4oz cream cheese200g/7oz baby plum tomatoes, cut in half lengthways1 tbsp plain yoghurt2-3 tbsp chopped coriander leaves2 tbsp flaked almonds, toasted4 shallots, finely sliced and deep-fried 8 cardamom pods 2 tsp coriander seed 4 large cloves garlic large pinch salt 300g/11oz lean beef mince 200g/7oz pork mince ½ tsp turmeric chilli powder, to taste 1 free-range egg; beaten 1-2 tbsp groundnut oil 115g/4oz cream cheese 200g/7oz baby plum tomatoes, cut in half lengthways 1 tbsp plain yoghurt 2-3 tbsp chopped coriander leaves 2 tbsp flaked almonds, toasted 4 shallots, finely sliced and deep-fried 150g/5½oz mixed salad leaves2 tbsp finely chopped mint leaves2 tbsp finely chopped chives2 tbsp finely chopped flat leaf parsley2 tbsp finely chopped oregano1 tsp white wine vinegar1 tsp English mustard3 tbsp olive oil 150g/5½oz mixed salad leaves 2 tbsp finely chopped mint leaves 2 tbsp finely chopped chives 2 tbsp finely chopped flat leaf parsley 2 tbsp finely chopped oregano 1 tsp white wine vinegar 1 tsp English mustard 3 tbsp olive oil Method For the meatballs, take the seeds out of cardamom, place into a coffee grinder or pestle and mortar with the coriander and grind to a fine powder. Chop the garlic with the salt until it forms a paste, or add it to the pestle and mortar.Place the beef and pork into a bowl and mix together vigorously to soften the texture – this will help stop the cheese escaping.Add the ground spices, turmeric, chilli powder and garlic then mix really well with your hands and add the beaten egg.Wet your hands, take pieces of the mixture and form into meatballs the size of ping-pong balls. You should have about 12 meatballs.Lightly oil a clean work surface with a little of the groundnut oil and gently press the balls into flattened circlesPut a teaspoon of cream cheese in the centre of each meat circle and carefully bring the meat up round it to enclose the cheese completely, making rather larger meatballs. Roll gently and make sure there are no holes.Heat a frying pan until hot, add the remaining oil and fry the meatballs for 10 minutes over medium high heat, turning regularly. Place the meatballs into a serving dish and keep warm.Turn the heat right up then add the tomatoes to the pan, flash-fry them quickly then remove the pan from the heat and stir in the the yoghurt.For the salad, toss together the leaves and herbs in a large bowl. Whisk the vinegar, mustard and olive oil together and season with salt and black pepper, then toss together with the salad leaves.To serve, arrange the salad around the edge of a platter then place the meatballs in the centre. Pour the tomatoes over the meatballs and garnish with the chopped coriander, almonds and fried shallots. For the meatballs, take the seeds out of cardamom, place into a coffee grinder or pestle and mortar with the coriander and grind to a fine powder. Chop the garlic with the salt until it forms a paste, or add it to the pestle and mortar. For the meatballs, take the seeds out of cardamom, place into a coffee grinder or pestle and mortar with the coriander and grind to a fine powder. Chop the garlic with the salt until it forms a paste, or add it to the pestle and mortar. Place the beef and pork into a bowl and mix together vigorously to soften the texture – this will help stop the cheese escaping. Place the beef and pork into a bowl and mix together vigorously to soften the texture – this will help stop the cheese escaping. Add the ground spices, turmeric, chilli powder and garlic then mix really well with your hands and add the beaten egg. Add the ground spices, turmeric, chilli powder and garlic then mix really well with your hands and add the beaten egg. Wet your hands, take pieces of the mixture and form into meatballs the size of ping-pong balls. You should have about 12 meatballs. Wet your hands, take pieces of the mixture and form into meatballs the size of ping-pong balls. You should have about 12 meatballs. Lightly oil a clean work surface with a little of the groundnut oil and gently press the balls into flattened circles Lightly oil a clean work surface with a little of the groundnut oil and gently press the balls into flattened circles Put a teaspoon of cream cheese in the centre of each meat circle and carefully bring the meat up round it to enclose the cheese completely, making rather larger meatballs. Roll gently and make sure there are no holes. Put a teaspoon of cream cheese in the centre of each meat circle and carefully bring the meat up round it to enclose the cheese completely, making rather larger meatballs. Roll gently and make sure there are no holes. Heat a frying pan until hot, add the remaining oil and fry the meatballs for 10 minutes over medium high heat, turning regularly. Place the meatballs into a serving dish and keep warm. Heat a frying pan until hot, add the remaining oil and fry the meatballs for 10 minutes over medium high heat, turning regularly. Place the meatballs into a serving dish and keep warm. Turn the heat right up then add the tomatoes to the pan, flash-fry them quickly then remove the pan from the heat and stir in the the yoghurt. Turn the heat right up then add the tomatoes to the pan, flash-fry them quickly then remove the pan from the heat and stir in the the yoghurt. For the salad, toss together the leaves and herbs in a large bowl. Whisk the vinegar, mustard and olive oil together and season with salt and black pepper, then toss together with the salad leaves. For the salad, toss together the leaves and herbs in a large bowl. Whisk the vinegar, mustard and olive oil together and season with salt and black pepper, then toss together with the salad leaves. To serve, arrange the salad around the edge of a platter then place the meatballs in the centre. Pour the tomatoes over the meatballs and garnish with the chopped coriander, almonds and fried shallots. To serve, arrange the salad around the edge of a platter then place the meatballs in the centre. Pour the tomatoes over the meatballs and garnish with the chopped coriander, almonds and fried shallots. | {
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"title": "Meatballs with herb salad 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/meatballs_with_herb_94389_16x9.jpg These lightly spiced meatballs contain a surprise within. Make sure there are no holes or the cheese will ooze out. 8 cardamom pods2 tsp coriander seed4 large cloves garliclarge pinch salt300g/11oz lean beef mince200g/7oz pork mince½ tsp turmericchilli powder, to taste1 free-range egg; beaten1-2 tbsp groundnut oil115g/4oz cream cheese200g/7oz baby plum tomatoes, cut in half lengthways1 tbsp plain yoghurt2-3 tbsp chopped coriander leaves2 tbsp flaked almonds, toasted4 shallots, finely sliced and deep-fried 8 cardamom pods 2 tsp coriander seed 4 large cloves garlic large pinch salt 300g/11oz lean beef mince 200g/7oz pork mince ½ tsp turmeric chilli powder, to taste 1 free-range egg; beaten 1-2 tbsp groundnut oil 115g/4oz cream cheese 200g/7oz baby plum tomatoes, cut in half lengthways 1 tbsp plain yoghurt 2-3 tbsp chopped coriander leaves 2 tbsp flaked almonds, toasted 4 shallots, finely sliced and deep-fried 150g/5½oz mixed salad leaves2 tbsp finely chopped mint leaves2 tbsp finely chopped chives2 tbsp finely chopped flat leaf parsley2 tbsp finely chopped oregano1 tsp white wine vinegar1 tsp English mustard3 tbsp olive oil 150g/5½oz mixed salad leaves 2 tbsp finely chopped mint leaves 2 tbsp finely chopped chives 2 tbsp finely chopped flat leaf parsley 2 tbsp finely chopped oregano 1 tsp white wine vinegar 1 tsp English mustard 3 tbsp olive oil Method For the meatballs, take the seeds out of cardamom, place into a coffee grinder or pestle and mortar with the coriander and grind to a fine powder. Chop the garlic with the salt until it forms a paste, or add it to the pestle and mortar.Place the beef and pork into a bowl and mix together vigorously to soften the texture – this will help stop the cheese escaping.Add the ground spices, turmeric, chilli powder and garlic then mix really well with your hands and add the beaten egg.Wet your hands, take pieces of the mixture and form into meatballs the size of ping-pong balls. You should have about 12 meatballs.Lightly oil a clean work surface with a little of the groundnut oil and gently press the balls into flattened circlesPut a teaspoon of cream cheese in the centre of each meat circle and carefully bring the meat up round it to enclose the cheese completely, making rather larger meatballs. Roll gently and make sure there are no holes.Heat a frying pan until hot, add the remaining oil and fry the meatballs for 10 minutes over medium high heat, turning regularly. Place the meatballs into a serving dish and keep warm.Turn the heat right up then add the tomatoes to the pan, flash-fry them quickly then remove the pan from the heat and stir in the the yoghurt.For the salad, toss together the leaves and herbs in a large bowl. Whisk the vinegar, mustard and olive oil together and season with salt and black pepper, then toss together with the salad leaves.To serve, arrange the salad around the edge of a platter then place the meatballs in the centre. Pour the tomatoes over the meatballs and garnish with the chopped coriander, almonds and fried shallots. For the meatballs, take the seeds out of cardamom, place into a coffee grinder or pestle and mortar with the coriander and grind to a fine powder. Chop the garlic with the salt until it forms a paste, or add it to the pestle and mortar. For the meatballs, take the seeds out of cardamom, place into a coffee grinder or pestle and mortar with the coriander and grind to a fine powder. Chop the garlic with the salt until it forms a paste, or add it to the pestle and mortar. Place the beef and pork into a bowl and mix together vigorously to soften the texture – this will help stop the cheese escaping. Place the beef and pork into a bowl and mix together vigorously to soften the texture – this will help stop the cheese escaping. Add the ground spices, turmeric, chilli powder and garlic then mix really well with your hands and add the beaten egg. Add the ground spices, turmeric, chilli powder and garlic then mix really well with your hands and add the beaten egg. Wet your hands, take pieces of the mixture and form into meatballs the size of ping-pong balls. You should have about 12 meatballs. Wet your hands, take pieces of the mixture and form into meatballs the size of ping-pong balls. You should have about 12 meatballs. Lightly oil a clean work surface with a little of the groundnut oil and gently press the balls into flattened circles Lightly oil a clean work surface with a little of the groundnut oil and gently press the balls into flattened circles Put a teaspoon of cream cheese in the centre of each meat circle and carefully bring the meat up round it to enclose the cheese completely, making rather larger meatballs. Roll gently and make sure there are no holes. Put a teaspoon of cream cheese in the centre of each meat circle and carefully bring the meat up round it to enclose the cheese completely, making rather larger meatballs. Roll gently and make sure there are no holes. Heat a frying pan until hot, add the remaining oil and fry the meatballs for 10 minutes over medium high heat, turning regularly. Place the meatballs into a serving dish and keep warm. Heat a frying pan until hot, add the remaining oil and fry the meatballs for 10 minutes over medium high heat, turning regularly. Place the meatballs into a serving dish and keep warm. Turn the heat right up then add the tomatoes to the pan, flash-fry them quickly then remove the pan from the heat and stir in the the yoghurt. Turn the heat right up then add the tomatoes to the pan, flash-fry them quickly then remove the pan from the heat and stir in the the yoghurt. For the salad, toss together the leaves and herbs in a large bowl. Whisk the vinegar, mustard and olive oil together and season with salt and black pepper, then toss together with the salad leaves. For the salad, toss together the leaves and herbs in a large bowl. Whisk the vinegar, mustard and olive oil together and season with salt and black pepper, then toss together with the salad leaves. To serve, arrange the salad around the edge of a platter then place the meatballs in the centre. Pour the tomatoes over the meatballs and garnish with the chopped coriander, almonds and fried shallots. To serve, arrange the salad around the edge of a platter then place the meatballs in the centre. Pour the tomatoes over the meatballs and garnish with the chopped coriander, almonds and fried shallots."
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} | cddfe36d28825c94e5c04b0d64b8fad6a1bbeb079952ed96adc44730fc331ba4 | Spicy lamb albondigas (meatballs) recipe
For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk.Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix until well combined. Shape the mixture into approximately 40 meatballs (each weighing about 20g/¾oz).Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (You may need to do this in batches.)For the sauce, heat the olive oil a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened. Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or until the sauce has reduced and thickened. Add the meatballs and simmer gently for five minutes or until heated through. Discard the bay leaves.Meanwhile, for the patatas fritas, heat a deep fat fryer to 120C/250F.Cook the potatoes for two minutes, then remove them from the oil. Increase the temperature to 180C/350F and cook the potatoes for a further 4-5 minutes, or until pale golden-brown. Remove the patatas fritas from the fryer and set aside to drain on kitchen paper. Season with salt.To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil. Serve with the patatas fritas. For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk. For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk. Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix until well combined. Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix until well combined. Shape the mixture into approximately 40 meatballs (each weighing about 20g/¾oz). Shape the mixture into approximately 40 meatballs (each weighing about 20g/¾oz). Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (You may need to do this in batches.) Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (You may need to do this in batches.) For the sauce, heat the olive oil a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened. For the sauce, heat the olive oil a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened. Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or until the sauce has reduced and thickened. Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or until the sauce has reduced and thickened. Add the meatballs and simmer gently for five minutes or until heated through. Discard the bay leaves. Add the meatballs and simmer gently for five minutes or until heated through. Discard the bay leaves. Meanwhile, for the patatas fritas, heat a deep fat fryer to 120C/250F. Meanwhile, for the patatas fritas, heat a deep fat fryer to 120C/250F. Cook the potatoes for two minutes, then remove them from the oil. Increase the temperature to 180C/350F and cook the potatoes for a further 4-5 minutes, or until pale golden-brown. Remove the patatas fritas from the fryer and set aside to drain on kitchen paper. Season with salt. Cook the potatoes for two minutes, then remove them from the oil. Increase the temperature to 180C/350F and cook the potatoes for a further 4-5 minutes, or until pale golden-brown. Remove the patatas fritas from the fryer and set aside to drain on kitchen paper. Season with salt. To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil. Serve with the patatas fritas. To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil. Serve with the patatas fritas. | {
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"title": "Spicy lamb albondigas (meatballs) recipe",
"content": "For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk.Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix until well combined. Shape the mixture into approximately 40 meatballs (each weighing about 20g/¾oz).Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (You may need to do this in batches.)For the sauce, heat the olive oil a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened. Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or until the sauce has reduced and thickened. Add the meatballs and simmer gently for five minutes or until heated through. Discard the bay leaves.Meanwhile, for the patatas fritas, heat a deep fat fryer to 120C/250F.Cook the potatoes for two minutes, then remove them from the oil. Increase the temperature to 180C/350F and cook the potatoes for a further 4-5 minutes, or until pale golden-brown. Remove the patatas fritas from the fryer and set aside to drain on kitchen paper. Season with salt.To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil. Serve with the patatas fritas. For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk. For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk. Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix until well combined. Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix until well combined. Shape the mixture into approximately 40 meatballs (each weighing about 20g/¾oz). Shape the mixture into approximately 40 meatballs (each weighing about 20g/¾oz). Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (You may need to do this in batches.) Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (You may need to do this in batches.) For the sauce, heat the olive oil a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened. For the sauce, heat the olive oil a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened. Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or until the sauce has reduced and thickened. Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or until the sauce has reduced and thickened. Add the meatballs and simmer gently for five minutes or until heated through. Discard the bay leaves. Add the meatballs and simmer gently for five minutes or until heated through. Discard the bay leaves. Meanwhile, for the patatas fritas, heat a deep fat fryer to 120C/250F. Meanwhile, for the patatas fritas, heat a deep fat fryer to 120C/250F. Cook the potatoes for two minutes, then remove them from the oil. Increase the temperature to 180C/350F and cook the potatoes for a further 4-5 minutes, or until pale golden-brown. Remove the patatas fritas from the fryer and set aside to drain on kitchen paper. Season with salt. Cook the potatoes for two minutes, then remove them from the oil. Increase the temperature to 180C/350F and cook the potatoes for a further 4-5 minutes, or until pale golden-brown. Remove the patatas fritas from the fryer and set aside to drain on kitchen paper. Season with salt. To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil. Serve with the patatas fritas. To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil. Serve with the patatas fritas."
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} | 52a3af7e4c0ce34b08edc66a08d9fb0650ef401f2f149273867370af4918ac67 | Turkey meatballs recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/turkey_meatballs_26601_16x9.jpg Try this healthier twist on a classic family recipe. Turkey is traditionally leaner than chicken and using mince made with thigh meat helps to keep these meatballs really moist. 4 tsp olive oil or sunflower oil1 onion, finely choppedsea salt and freshly ground black pepper2 garlic cloves, finely chopped1 tsp smoked paprika (sweet or hot variety, to taste)2 tsp ground cumin2 tsp ground coriander400g/14oz turkey mince½ bunch fresh coriander, leaves only, finely chopped 4 tsp olive oil or sunflower oil 1 onion, finely chopped sea salt and freshly ground black pepper 2 garlic cloves, finely chopped 1 tsp smoked paprika (sweet or hot variety, to taste) 2 tsp ground cumin 2 tsp ground coriander 400g/14oz turkey mince ½ bunch fresh coriander, leaves only, finely chopped 2 ripe tomatoes, seeds removed, chopped2 spring onions, finely sliced diagonally1 avocado, peeled, stone removed, chopped1 lime, juice and zest only½ bunch fresh coriander, leaves only, finely chopped1 green chilli, finely choppeddrizzle olive oil 2 ripe tomatoes, seeds removed, chopped 2 spring onions, finely sliced diagonally 1 avocado, peeled, stone removed, chopped 1 lime, juice and zest only ½ bunch fresh coriander, leaves only, finely chopped 1 green chilli, finely chopped drizzle olive oil lime wedgeslettuce leaves lime wedges lettuce leaves Method Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool. Meanwhile, for the salsa, combine the tomatoes, spring onions, avocado, lime and coriander in a bowl. Mix in half the chilli, taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper, then set aside. Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film. Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking.Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan.Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through. Leave to rest for a few minutes before serving with the salsa, lime wedges and lettuce leaves. Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool. Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool. Meanwhile, for the salsa, combine the tomatoes, spring onions, avocado, lime and coriander in a bowl. Mix in half the chilli, taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper, then set aside. Meanwhile, for the salsa, combine the tomatoes, spring onions, avocado, lime and coriander in a bowl. Mix in half the chilli, taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper, then set aside. Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film. Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film. Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking. Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking. Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan. Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan. Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through. Leave to rest for a few minutes before serving with the salsa, lime wedges and lettuce leaves. Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through. Leave to rest for a few minutes before serving with the salsa, lime wedges and lettuce leaves. | {
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"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/turkey_meatballs_26601_16x9.jpg Try this healthier twist on a classic family recipe. Turkey is traditionally leaner than chicken and using mince made with thigh meat helps to keep these meatballs really moist. 4 tsp olive oil or sunflower oil1 onion, finely choppedsea salt and freshly ground black pepper2 garlic cloves, finely chopped1 tsp smoked paprika (sweet or hot variety, to taste)2 tsp ground cumin2 tsp ground coriander400g/14oz turkey mince½ bunch fresh coriander, leaves only, finely chopped 4 tsp olive oil or sunflower oil 1 onion, finely chopped sea salt and freshly ground black pepper 2 garlic cloves, finely chopped 1 tsp smoked paprika (sweet or hot variety, to taste) 2 tsp ground cumin 2 tsp ground coriander 400g/14oz turkey mince ½ bunch fresh coriander, leaves only, finely chopped 2 ripe tomatoes, seeds removed, chopped2 spring onions, finely sliced diagonally1 avocado, peeled, stone removed, chopped1 lime, juice and zest only½ bunch fresh coriander, leaves only, finely chopped1 green chilli, finely choppeddrizzle olive oil 2 ripe tomatoes, seeds removed, chopped 2 spring onions, finely sliced diagonally 1 avocado, peeled, stone removed, chopped 1 lime, juice and zest only ½ bunch fresh coriander, leaves only, finely chopped 1 green chilli, finely chopped drizzle olive oil lime wedgeslettuce leaves lime wedges lettuce leaves Method Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool. Meanwhile, for the salsa, combine the tomatoes, spring onions, avocado, lime and coriander in a bowl. Mix in half the chilli, taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper, then set aside. Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film. Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking.Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan.Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through. Leave to rest for a few minutes before serving with the salsa, lime wedges and lettuce leaves. Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool. Heat half the oil in a small frying pan over a medium heat. Add the onion and a pinch of salt and cook for five minutes, or until softened. Add the garlic and spices and cook for a further two minutes. Remove from the heat, tip into a bowl and leave to cool. Meanwhile, for the salsa, combine the tomatoes, spring onions, avocado, lime and coriander in a bowl. Mix in half the chilli, taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper, then set aside. Meanwhile, for the salsa, combine the tomatoes, spring onions, avocado, lime and coriander in a bowl. Mix in half the chilli, taste and stir in more chilli if required. Add a drizzle of olive oil and season to taste with pepper, then set aside. Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film. Once the onion mixture has cooled, add the turkey and coriander and mix thoroughly. Using wet hands, shape the mixture into 16 golf-ball sized balls and then transfer to a baking tray and cover with cling film. Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking. Refrigerate for 15-30 minutes; this will help the meatballs to firm and will stop them from falling apart during cooking. Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan. Preheat the oven to 200C/400F/Gas 6. Heat the remaining oil in a large, non-stick frying pan and fry the meatballs for 2-3 minutes, turning occasionally, until golden-brown on all sides. You may need to do this in batches to avoid overcrowding the pan. Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through. Leave to rest for a few minutes before serving with the salsa, lime wedges and lettuce leaves. Transfer the meatballs to a clean baking tray and cook in the oven for 10-12 minutes, or until cooked through. Leave to rest for a few minutes before serving with the salsa, lime wedges and lettuce leaves."
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} | eafe12bd0f5a06f7aa5989dc301392288615e39b3804f7768a2b05cc9de75f81 | Healthy scrambled eggs recipe
An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scrambled_egg_with_15456_16x9.jpg Scrambled eggs are made extra special by adding smoked salmon. Serve with fresh watercress and grilled vine tomatoes for a more filling breakfast. As part of an Intermittent diet plan 1 serving provides your daily salty food. Each serving provides 263kcal, 21g protein, 10g carbohydrates (of which 10g sugars), 14g fat (of which 3.5g saturates), 4g fibre and 1g salt. 8 midi vine tomatoes, halvedlow-calorie cooking spray3 large free-range eggs35g/1¼oz smoked salmon, roughly chopped1 tbsp chopped chives25g/1oz fresh watercress, to servefreshly ground black pepper 8 midi vine tomatoes, halved low-calorie cooking spray 3 large free-range eggs 35g/1¼oz smoked salmon, roughly chopped 1 tbsp chopped chives 25g/1oz fresh watercress, to serve freshly ground black pepper Method Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes.Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan.Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds.Divide the tomatoes between two plates and serve with the scrambled eggs and watercress. Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes. Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes. Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan. Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan. Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds. Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds. Divide the tomatoes between two plates and serve with the scrambled eggs and watercress. Divide the tomatoes between two plates and serve with the scrambled eggs and watercress. | {
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"title": "Healthy scrambled eggs recipe",
"content": "An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scrambled_egg_with_15456_16x9.jpg Scrambled eggs are made extra special by adding smoked salmon. Serve with fresh watercress and grilled vine tomatoes for a more filling breakfast. As part of an Intermittent diet plan 1 serving provides your daily salty food. Each serving provides 263kcal, 21g protein, 10g carbohydrates (of which 10g sugars), 14g fat (of which 3.5g saturates), 4g fibre and 1g salt. 8 midi vine tomatoes, halvedlow-calorie cooking spray3 large free-range eggs35g/1¼oz smoked salmon, roughly chopped1 tbsp chopped chives25g/1oz fresh watercress, to servefreshly ground black pepper 8 midi vine tomatoes, halved low-calorie cooking spray 3 large free-range eggs 35g/1¼oz smoked salmon, roughly chopped 1 tbsp chopped chives 25g/1oz fresh watercress, to serve freshly ground black pepper Method Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes.Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan.Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds.Divide the tomatoes between two plates and serve with the scrambled eggs and watercress. Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes. Season the tomatoes with pepper. Heat a pan sprayed with cooking spray oil over a medium heat, add the tomatoes and cook for 2-3 minutes, until softened, stirring from time to time but not breaking up the tomatoes. Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan. Meanwhile, beat the eggs in a bowl with some pepper. Stir in the salmon and chives and pour into a saucepan. Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds. Cook very gently for 3-4 minutes, stirring slowly, until the eggs are softly scrambled. Remove from the heat and stir for a few seconds. Divide the tomatoes between two plates and serve with the scrambled eggs and watercress. Divide the tomatoes between two plates and serve with the scrambled eggs and watercress."
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} | 65820e97460312be8b2fea104c40cff4217eac868d4f0fd1e56938527762c709 | Indian scrambled eggs recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indianscrambledeggs_86454_16x9.jpg This dish is a looser version of the classic masala omelette. If you are a die-hard spice fan, try adding a pinch of garam masala to your scrambled eggs. 1 tsp vegetable oil a knob of butter2 tbsp finely chopped onion½ small tomato, chopped¼ green chilli, seeded and sliced (optional), or pinch of red chilli powder2 eggs, beaten salt to taste1 tbsp chopped fresh coriander 1 tsp vegetable oil a knob of butter 2 tbsp finely chopped onion ½ small tomato, chopped ¼ green chilli, seeded and sliced (optional), or pinch of red chilli powder 2 eggs, beaten salt to taste 1 tbsp chopped fresh coriander Method Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft.Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. Take them off the heat when they are cooked to your taste. Serve with toast or naan bread. Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft. Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft. Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. Take them off the heat when they are cooked to your taste. Serve with toast or naan bread. Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. Take them off the heat when they are cooked to your taste. Serve with toast or naan bread. | {
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"type": "HowTo",
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"title": "Indian scrambled eggs recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indianscrambledeggs_86454_16x9.jpg This dish is a looser version of the classic masala omelette. If you are a die-hard spice fan, try adding a pinch of garam masala to your scrambled eggs. 1 tsp vegetable oil a knob of butter2 tbsp finely chopped onion½ small tomato, chopped¼ green chilli, seeded and sliced (optional), or pinch of red chilli powder2 eggs, beaten salt to taste1 tbsp chopped fresh coriander 1 tsp vegetable oil a knob of butter 2 tbsp finely chopped onion ½ small tomato, chopped ¼ green chilli, seeded and sliced (optional), or pinch of red chilli powder 2 eggs, beaten salt to taste 1 tbsp chopped fresh coriander Method Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft.Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. Take them off the heat when they are cooked to your taste. Serve with toast or naan bread. Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft. Heat the oil and butter in a small non-stick frying pan. Add the onion and fry for about four minutes, until soft. Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. Take them off the heat when they are cooked to your taste. Serve with toast or naan bread. Beat together the rest of the ingredients in a bowl and pour into the pan and scramble as normal. Take them off the heat when they are cooked to your taste. Serve with toast or naan bread."
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} | 514683e8a1d74a7f576a3c2472b14245fad1f146a3506d4f381f43e8d65ff63a | Scrambled egg and toast with smoked salmon recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scrambledeggandtoast_75736_16x9.jpg This breakfast is the perfect brain food for when you have a challenging day ahead, plus it's super easy to make. Each serving provides 605kcal, 33g protein, 17g carbohydrate (of which 2g sugars), 44g fat (of which 21g saturates), 2g fibre and 3g salt. 1 tbsp butter, plus extra for spreading2 large free-range eggs1 tbsp milk1 slice wholemeal bread, toasted2 slices smoked salmonsalt and freshly ground black pepper 1 tbsp butter, plus extra for spreading 2 large free-range eggs 1 tbsp milk 1 slice wholemeal bread, toasted 2 slices smoked salmon salt and freshly ground black pepper Method For the scrambled eggs, melt the butter in a saucepan over a low heat. Add in the eggs, stirring constantly. Cook the scrambled eggs slowly to make sure they stay creamy - no less than 5 minutes. Once thick add the milk. Remove from the heat and season with salt and pepper.To serve, put the slice of toast in the middle of the plate. Spoon over the scrambled eggs, place the smoked salmon on top and season with lots of black pepper. For the scrambled eggs, melt the butter in a saucepan over a low heat. For the scrambled eggs, melt the butter in a saucepan over a low heat. Add in the eggs, stirring constantly. Cook the scrambled eggs slowly to make sure they stay creamy - no less than 5 minutes. Once thick add the milk. Remove from the heat and season with salt and pepper. Add in the eggs, stirring constantly. Cook the scrambled eggs slowly to make sure they stay creamy - no less than 5 minutes. Once thick add the milk. Remove from the heat and season with salt and pepper. To serve, put the slice of toast in the middle of the plate. Spoon over the scrambled eggs, place the smoked salmon on top and season with lots of black pepper. To serve, put the slice of toast in the middle of the plate. Spoon over the scrambled eggs, place the smoked salmon on top and season with lots of black pepper. | {
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"title": "Scrambled egg and toast with smoked salmon recipe",
"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scrambledeggandtoast_75736_16x9.jpg This breakfast is the perfect brain food for when you have a challenging day ahead, plus it's super easy to make. Each serving provides 605kcal, 33g protein, 17g carbohydrate (of which 2g sugars), 44g fat (of which 21g saturates), 2g fibre and 3g salt. 1 tbsp butter, plus extra for spreading2 large free-range eggs1 tbsp milk1 slice wholemeal bread, toasted2 slices smoked salmonsalt and freshly ground black pepper 1 tbsp butter, plus extra for spreading 2 large free-range eggs 1 tbsp milk 1 slice wholemeal bread, toasted 2 slices smoked salmon salt and freshly ground black pepper Method For the scrambled eggs, melt the butter in a saucepan over a low heat. Add in the eggs, stirring constantly. Cook the scrambled eggs slowly to make sure they stay creamy - no less than 5 minutes. Once thick add the milk. Remove from the heat and season with salt and pepper.To serve, put the slice of toast in the middle of the plate. Spoon over the scrambled eggs, place the smoked salmon on top and season with lots of black pepper. For the scrambled eggs, melt the butter in a saucepan over a low heat. For the scrambled eggs, melt the butter in a saucepan over a low heat. Add in the eggs, stirring constantly. Cook the scrambled eggs slowly to make sure they stay creamy - no less than 5 minutes. Once thick add the milk. Remove from the heat and season with salt and pepper. Add in the eggs, stirring constantly. Cook the scrambled eggs slowly to make sure they stay creamy - no less than 5 minutes. Once thick add the milk. Remove from the heat and season with salt and pepper. To serve, put the slice of toast in the middle of the plate. Spoon over the scrambled eggs, place the smoked salmon on top and season with lots of black pepper. To serve, put the slice of toast in the middle of the plate. Spoon over the scrambled eggs, place the smoked salmon on top and season with lots of black pepper."
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} | 296a492a58947519d7119cd10d2c1c3c92d40ea56eda4c3c6f3e2f64c11b1444 | Migas recipe
An average of 5.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/migas_26598_16x9.jpg Inspired by a quick and easy Mexican breakfast dish of scrambled eggs and crispy tortilla, this nutrient-packed migas recipe is perfect for a vegetarian brunch, lunch or dinner. As scrambled eggs don’t keep their heat well, it’s best to serve this on warm plates. Each serving provides 703kcal, 37g protein, 41g carbohydrate (of which 5g sugars), 42g fat (of which 20g saturates), 6.5g fibre and 2.4g salt. 4 soft flour tortillas 1 tbsp sunflower oil 1 small red onion, finely chopped1 lime, finely grated zest and juice 400g tin black beans, drained and lightly rinsed 200g/7oz cherry tomatoes, quartered 30g/1oz fresh coriander, finely chopped ½–1 tsp finely chopped green chilli8 free-range eggs 20g/¾oz butter 200g/7oz cheddar, grated4 tbsp soured cream salt and freshly ground black pepper 4 soft flour tortillas 1 tbsp sunflower oil 1 small red onion, finely chopped 1 lime, finely grated zest and juice 400g tin black beans, drained and lightly rinsed 200g/7oz cherry tomatoes, quartered 30g/1oz fresh coriander, finely chopped ½–1 tsp finely chopped green chilli 8 free-range eggs 20g/¾oz butter 200g/7oz cheddar, grated 4 tbsp soured cream salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Brush both sides of the tortillas with sunflower oil. Cut them in half to make eight semi-circles, then stack them and slice into 2cm/¾in strips. Spread the strips of tortillas in a single layer on a baking sheet and bake for 7 minutes, turning halfway through cooking, until they are light golden brown. Leave to cool and crisp up on the baking sheet. Mix the onion, lime zest and juice and a good pinch of salt together in a bowl and leave for 5 minutes. Stir in the black beans, cherry tomatoes, coriander and chilli. You can add more or less chilli depending on how hot you like it. Check the seasoning. In a second bowl, lightly beat the eggs and season with salt and pepper. Place a wide non-stick pan over a medium heat and add the butter. When melted, add the eggs and gently scramble. When just cooked, remove from the heat and sprinkle over half the tomato mixture, half the cheese and half the tortilla strips. Give the mixture a quick stir, then spoon onto serving plates. Top with the remaining tortilla strips, cheese, sour cream and finally the rest of the tomato mixture. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush both sides of the tortillas with sunflower oil. Cut them in half to make eight semi-circles, then stack them and slice into 2cm/¾in strips. Brush both sides of the tortillas with sunflower oil. Cut them in half to make eight semi-circles, then stack them and slice into 2cm/¾in strips. Spread the strips of tortillas in a single layer on a baking sheet and bake for 7 minutes, turning halfway through cooking, until they are light golden brown. Leave to cool and crisp up on the baking sheet. Spread the strips of tortillas in a single layer on a baking sheet and bake for 7 minutes, turning halfway through cooking, until they are light golden brown. Leave to cool and crisp up on the baking sheet. Mix the onion, lime zest and juice and a good pinch of salt together in a bowl and leave for 5 minutes. Stir in the black beans, cherry tomatoes, coriander and chilli. You can add more or less chilli depending on how hot you like it. Check the seasoning. Mix the onion, lime zest and juice and a good pinch of salt together in a bowl and leave for 5 minutes. Stir in the black beans, cherry tomatoes, coriander and chilli. You can add more or less chilli depending on how hot you like it. Check the seasoning. In a second bowl, lightly beat the eggs and season with salt and pepper. In a second bowl, lightly beat the eggs and season with salt and pepper. Place a wide non-stick pan over a medium heat and add the butter. When melted, add the eggs and gently scramble. When just cooked, remove from the heat and sprinkle over half the tomato mixture, half the cheese and half the tortilla strips. Give the mixture a quick stir, then spoon onto serving plates. Place a wide non-stick pan over a medium heat and add the butter. When melted, add the eggs and gently scramble. When just cooked, remove from the heat and sprinkle over half the tomato mixture, half the cheese and half the tortilla strips. Give the mixture a quick stir, then spoon onto serving plates. Top with the remaining tortilla strips, cheese, sour cream and finally the rest of the tomato mixture. Top with the remaining tortilla strips, cheese, sour cream and finally the rest of the tomato mixture. | {
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"title": "Migas recipe",
"content": "An average of 5.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/migas_26598_16x9.jpg Inspired by a quick and easy Mexican breakfast dish of scrambled eggs and crispy tortilla, this nutrient-packed migas recipe is perfect for a vegetarian brunch, lunch or dinner. As scrambled eggs don’t keep their heat well, it’s best to serve this on warm plates. Each serving provides 703kcal, 37g protein, 41g carbohydrate (of which 5g sugars), 42g fat (of which 20g saturates), 6.5g fibre and 2.4g salt. 4 soft flour tortillas 1 tbsp sunflower oil 1 small red onion, finely chopped1 lime, finely grated zest and juice 400g tin black beans, drained and lightly rinsed 200g/7oz cherry tomatoes, quartered 30g/1oz fresh coriander, finely chopped ½–1 tsp finely chopped green chilli8 free-range eggs 20g/¾oz butter 200g/7oz cheddar, grated4 tbsp soured cream salt and freshly ground black pepper 4 soft flour tortillas 1 tbsp sunflower oil 1 small red onion, finely chopped 1 lime, finely grated zest and juice 400g tin black beans, drained and lightly rinsed 200g/7oz cherry tomatoes, quartered 30g/1oz fresh coriander, finely chopped ½–1 tsp finely chopped green chilli 8 free-range eggs 20g/¾oz butter 200g/7oz cheddar, grated 4 tbsp soured cream salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Brush both sides of the tortillas with sunflower oil. Cut them in half to make eight semi-circles, then stack them and slice into 2cm/¾in strips. Spread the strips of tortillas in a single layer on a baking sheet and bake for 7 minutes, turning halfway through cooking, until they are light golden brown. Leave to cool and crisp up on the baking sheet. Mix the onion, lime zest and juice and a good pinch of salt together in a bowl and leave for 5 minutes. Stir in the black beans, cherry tomatoes, coriander and chilli. You can add more or less chilli depending on how hot you like it. Check the seasoning. In a second bowl, lightly beat the eggs and season with salt and pepper. Place a wide non-stick pan over a medium heat and add the butter. When melted, add the eggs and gently scramble. When just cooked, remove from the heat and sprinkle over half the tomato mixture, half the cheese and half the tortilla strips. Give the mixture a quick stir, then spoon onto serving plates. Top with the remaining tortilla strips, cheese, sour cream and finally the rest of the tomato mixture. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush both sides of the tortillas with sunflower oil. Cut them in half to make eight semi-circles, then stack them and slice into 2cm/¾in strips. Brush both sides of the tortillas with sunflower oil. Cut them in half to make eight semi-circles, then stack them and slice into 2cm/¾in strips. Spread the strips of tortillas in a single layer on a baking sheet and bake for 7 minutes, turning halfway through cooking, until they are light golden brown. Leave to cool and crisp up on the baking sheet. Spread the strips of tortillas in a single layer on a baking sheet and bake for 7 minutes, turning halfway through cooking, until they are light golden brown. Leave to cool and crisp up on the baking sheet. Mix the onion, lime zest and juice and a good pinch of salt together in a bowl and leave for 5 minutes. Stir in the black beans, cherry tomatoes, coriander and chilli. You can add more or less chilli depending on how hot you like it. Check the seasoning. Mix the onion, lime zest and juice and a good pinch of salt together in a bowl and leave for 5 minutes. Stir in the black beans, cherry tomatoes, coriander and chilli. You can add more or less chilli depending on how hot you like it. Check the seasoning. In a second bowl, lightly beat the eggs and season with salt and pepper. In a second bowl, lightly beat the eggs and season with salt and pepper. Place a wide non-stick pan over a medium heat and add the butter. When melted, add the eggs and gently scramble. When just cooked, remove from the heat and sprinkle over half the tomato mixture, half the cheese and half the tortilla strips. Give the mixture a quick stir, then spoon onto serving plates. Place a wide non-stick pan over a medium heat and add the butter. When melted, add the eggs and gently scramble. When just cooked, remove from the heat and sprinkle over half the tomato mixture, half the cheese and half the tortilla strips. Give the mixture a quick stir, then spoon onto serving plates. Top with the remaining tortilla strips, cheese, sour cream and finally the rest of the tomato mixture. Top with the remaining tortilla strips, cheese, sour cream and finally the rest of the tomato mixture."
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} | 3b07eed07bcc84abb864eef5fd4d6e1a6fa6392cb4b758ffb853266367b17dc8 | Meatball and pearl barley stew recipe
An average of 4.2 out of 5 stars from 5 ratings Pearl barley is a grain that’s often overlooked, but in this meatball stew it gives texture and bulks out the quantities to bring down costs. If you are making this stew in advance add a little more stock or water when you reheat it, as the pearl barley will have soaked up some of the sauce. This is designed to be a low cost recipe. 1 tbsp olive oil 1 onion, diced 4 carrots, diced 1 garlic clove, thinly sliced1 litre/1¾ pints beef stock (made with a stock cube) ½ tsp dried mixed herbs 175g/6oz pearl barley, well rinsed salt and black pepper 1 tbsp olive oil 1 onion, diced 4 carrots, diced 1 garlic clove, thinly sliced 1 litre/1¾ pints beef stock (made with a stock cube) ½ tsp dried mixed herbs 175g/6oz pearl barley, well rinsed salt and black pepper 400g/14oz beef mince 1 onion, finely chopped1 garlic clove, finely chopped½ tsp dried mixed herbs 1 tbsp olive oil 400g/14oz beef mince 1 onion, finely chopped 1 garlic clove, finely chopped ½ tsp dried mixed herbs 1 tbsp olive oil Method Heat a large saucepan or casserole dish over a medium heat. Add the olive oil to the pan along with the onion, carrots and a pinch of salt. Fry for 5-6 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 1-2 minutes, or until aromatic. Pour in 750ml/1¼pint of the stock and add the dried herbs and pearl barley. Bring to just below boiling point and then reduce the heat until very gently simmering. Cook for 30 minutes. For the meatballs, mix together the mince, onion, garlic and herbs along with a generous pinch of salt and pepper. Using your hands, roll into 16 balls.Heat a frying pan over a medium heat and add one tablespoon of olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer the coloured meatballs to the pan with the barley and gently mix through. Put the frying pan over a medium heat and pour 100ml/3½fl oz of water into the pan. Use a wooden spoon to scrape the bottom and catch all the flavours from frying the meatballs then pour this liquid into the pan with the barley.Add the remaining stock to the barley pan, cover and cook for a further 10 minutes, or until the meatballs are cooked through. Serve warm. Heat a large saucepan or casserole dish over a medium heat. Add the olive oil to the pan along with the onion, carrots and a pinch of salt. Fry for 5-6 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 1-2 minutes, or until aromatic. Heat a large saucepan or casserole dish over a medium heat. Add the olive oil to the pan along with the onion, carrots and a pinch of salt. Fry for 5-6 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 1-2 minutes, or until aromatic. Pour in 750ml/1¼pint of the stock and add the dried herbs and pearl barley. Bring to just below boiling point and then reduce the heat until very gently simmering. Cook for 30 minutes. Pour in 750ml/1¼pint of the stock and add the dried herbs and pearl barley. Bring to just below boiling point and then reduce the heat until very gently simmering. Cook for 30 minutes. For the meatballs, mix together the mince, onion, garlic and herbs along with a generous pinch of salt and pepper. Using your hands, roll into 16 balls. For the meatballs, mix together the mince, onion, garlic and herbs along with a generous pinch of salt and pepper. Using your hands, roll into 16 balls. Heat a frying pan over a medium heat and add one tablespoon of olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Heat a frying pan over a medium heat and add one tablespoon of olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer the coloured meatballs to the pan with the barley and gently mix through. Put the frying pan over a medium heat and pour 100ml/3½fl oz of water into the pan. Use a wooden spoon to scrape the bottom and catch all the flavours from frying the meatballs then pour this liquid into the pan with the barley. Transfer the coloured meatballs to the pan with the barley and gently mix through. Put the frying pan over a medium heat and pour 100ml/3½fl oz of water into the pan. Use a wooden spoon to scrape the bottom and catch all the flavours from frying the meatballs then pour this liquid into the pan with the barley. Add the remaining stock to the barley pan, cover and cook for a further 10 minutes, or until the meatballs are cooked through. Serve warm. Add the remaining stock to the barley pan, cover and cook for a further 10 minutes, or until the meatballs are cooked through. Serve warm. Recipe tips In May 2013 this recipe was costed at £3.32 at Asda, £3.95 at Tesco and £2.66 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"title": "Meatball and pearl barley stew recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings Pearl barley is a grain that’s often overlooked, but in this meatball stew it gives texture and bulks out the quantities to bring down costs. If you are making this stew in advance add a little more stock or water when you reheat it, as the pearl barley will have soaked up some of the sauce. This is designed to be a low cost recipe. 1 tbsp olive oil 1 onion, diced 4 carrots, diced 1 garlic clove, thinly sliced1 litre/1¾ pints beef stock (made with a stock cube) ½ tsp dried mixed herbs 175g/6oz pearl barley, well rinsed salt and black pepper 1 tbsp olive oil 1 onion, diced 4 carrots, diced 1 garlic clove, thinly sliced 1 litre/1¾ pints beef stock (made with a stock cube) ½ tsp dried mixed herbs 175g/6oz pearl barley, well rinsed salt and black pepper 400g/14oz beef mince 1 onion, finely chopped1 garlic clove, finely chopped½ tsp dried mixed herbs 1 tbsp olive oil 400g/14oz beef mince 1 onion, finely chopped 1 garlic clove, finely chopped ½ tsp dried mixed herbs 1 tbsp olive oil Method Heat a large saucepan or casserole dish over a medium heat. Add the olive oil to the pan along with the onion, carrots and a pinch of salt. Fry for 5-6 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 1-2 minutes, or until aromatic. Pour in 750ml/1¼pint of the stock and add the dried herbs and pearl barley. Bring to just below boiling point and then reduce the heat until very gently simmering. Cook for 30 minutes. For the meatballs, mix together the mince, onion, garlic and herbs along with a generous pinch of salt and pepper. Using your hands, roll into 16 balls.Heat a frying pan over a medium heat and add one tablespoon of olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer the coloured meatballs to the pan with the barley and gently mix through. Put the frying pan over a medium heat and pour 100ml/3½fl oz of water into the pan. Use a wooden spoon to scrape the bottom and catch all the flavours from frying the meatballs then pour this liquid into the pan with the barley.Add the remaining stock to the barley pan, cover and cook for a further 10 minutes, or until the meatballs are cooked through. Serve warm. Heat a large saucepan or casserole dish over a medium heat. Add the olive oil to the pan along with the onion, carrots and a pinch of salt. Fry for 5-6 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 1-2 minutes, or until aromatic. Heat a large saucepan or casserole dish over a medium heat. Add the olive oil to the pan along with the onion, carrots and a pinch of salt. Fry for 5-6 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 1-2 minutes, or until aromatic. Pour in 750ml/1¼pint of the stock and add the dried herbs and pearl barley. Bring to just below boiling point and then reduce the heat until very gently simmering. Cook for 30 minutes. Pour in 750ml/1¼pint of the stock and add the dried herbs and pearl barley. Bring to just below boiling point and then reduce the heat until very gently simmering. Cook for 30 minutes. For the meatballs, mix together the mince, onion, garlic and herbs along with a generous pinch of salt and pepper. Using your hands, roll into 16 balls. For the meatballs, mix together the mince, onion, garlic and herbs along with a generous pinch of salt and pepper. Using your hands, roll into 16 balls. Heat a frying pan over a medium heat and add one tablespoon of olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Heat a frying pan over a medium heat and add one tablespoon of olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer the coloured meatballs to the pan with the barley and gently mix through. Put the frying pan over a medium heat and pour 100ml/3½fl oz of water into the pan. Use a wooden spoon to scrape the bottom and catch all the flavours from frying the meatballs then pour this liquid into the pan with the barley. Transfer the coloured meatballs to the pan with the barley and gently mix through. Put the frying pan over a medium heat and pour 100ml/3½fl oz of water into the pan. Use a wooden spoon to scrape the bottom and catch all the flavours from frying the meatballs then pour this liquid into the pan with the barley. Add the remaining stock to the barley pan, cover and cook for a further 10 minutes, or until the meatballs are cooked through. Serve warm. Add the remaining stock to the barley pan, cover and cook for a further 10 minutes, or until the meatballs are cooked through. Serve warm. Recipe tips In May 2013 this recipe was costed at £3.32 at Asda, £3.95 at Tesco and £2.66 at Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 604e204446d4241d6044f81d26bbfc310d8bde98491e80ffdf8d8f810c9b39ba | Ham and eggs with grilled tomato recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_and_eggs_with_88506_16x9.jpg Serve a few slices of sourdough bread with prosciutto, creamy scrambled eggs and grilled tomato for a lazy weekend breakfast or brunch. 1 big beef tomatosalt and freshly ground black pepper dash olive oil3 slices prosciutto2 slices sourdough bread3 free-range eggs50ml/2fl oz creamknob of butter 1 big beef tomato salt and freshly ground black pepper dash olive oil 3 slices prosciutto 2 slices sourdough bread 3 free-range eggs 50ml/2fl oz cream knob of butter Method Preheat the griddle to hot. Slice the tomato in half, season with salt and freshly ground black pepper, drizzle with oil and place on a grill pan with the prosciutto. Grill until the tomato is softened and the prosciutto is crisp. Lightly toast the sourdough bread. Crack the eggs into a bowl. Season them with salt and pepper and beat well. Beat in the cream. Pour the mixture into a non-stick pan and cook the scrambled eggs until they reach a sloppy consistency. Remove from the heat. Pour the scrambled eggs onto the sourdough toast and place the grilled prosciutto on top. Arrange the grilled tomatoes on the side and serve. Preheat the griddle to hot. Slice the tomato in half, season with salt and freshly ground black pepper, drizzle with oil and place on a grill pan with the prosciutto. Grill until the tomato is softened and the prosciutto is crisp. Preheat the griddle to hot. Slice the tomato in half, season with salt and freshly ground black pepper, drizzle with oil and place on a grill pan with the prosciutto. Grill until the tomato is softened and the prosciutto is crisp. Lightly toast the sourdough bread. Lightly toast the sourdough bread. Crack the eggs into a bowl. Season them with salt and pepper and beat well. Beat in the cream. Crack the eggs into a bowl. Season them with salt and pepper and beat well. Beat in the cream. Pour the mixture into a non-stick pan and cook the scrambled eggs until they reach a sloppy consistency. Remove from the heat. Pour the mixture into a non-stick pan and cook the scrambled eggs until they reach a sloppy consistency. Remove from the heat. Pour the scrambled eggs onto the sourdough toast and place the grilled prosciutto on top. Arrange the grilled tomatoes on the side and serve. Pour the scrambled eggs onto the sourdough toast and place the grilled prosciutto on top. Arrange the grilled tomatoes on the side and serve. | {
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"title": "Ham and eggs with grilled tomato 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/ham_and_eggs_with_88506_16x9.jpg Serve a few slices of sourdough bread with prosciutto, creamy scrambled eggs and grilled tomato for a lazy weekend breakfast or brunch. 1 big beef tomatosalt and freshly ground black pepper dash olive oil3 slices prosciutto2 slices sourdough bread3 free-range eggs50ml/2fl oz creamknob of butter 1 big beef tomato salt and freshly ground black pepper dash olive oil 3 slices prosciutto 2 slices sourdough bread 3 free-range eggs 50ml/2fl oz cream knob of butter Method Preheat the griddle to hot. Slice the tomato in half, season with salt and freshly ground black pepper, drizzle with oil and place on a grill pan with the prosciutto. Grill until the tomato is softened and the prosciutto is crisp. Lightly toast the sourdough bread. Crack the eggs into a bowl. Season them with salt and pepper and beat well. Beat in the cream. Pour the mixture into a non-stick pan and cook the scrambled eggs until they reach a sloppy consistency. Remove from the heat. Pour the scrambled eggs onto the sourdough toast and place the grilled prosciutto on top. Arrange the grilled tomatoes on the side and serve. Preheat the griddle to hot. Slice the tomato in half, season with salt and freshly ground black pepper, drizzle with oil and place on a grill pan with the prosciutto. Grill until the tomato is softened and the prosciutto is crisp. Preheat the griddle to hot. Slice the tomato in half, season with salt and freshly ground black pepper, drizzle with oil and place on a grill pan with the prosciutto. Grill until the tomato is softened and the prosciutto is crisp. Lightly toast the sourdough bread. Lightly toast the sourdough bread. Crack the eggs into a bowl. Season them with salt and pepper and beat well. Beat in the cream. Crack the eggs into a bowl. Season them with salt and pepper and beat well. Beat in the cream. Pour the mixture into a non-stick pan and cook the scrambled eggs until they reach a sloppy consistency. Remove from the heat. Pour the mixture into a non-stick pan and cook the scrambled eggs until they reach a sloppy consistency. Remove from the heat. Pour the scrambled eggs onto the sourdough toast and place the grilled prosciutto on top. Arrange the grilled tomatoes on the side and serve. Pour the scrambled eggs onto the sourdough toast and place the grilled prosciutto on top. Arrange the grilled tomatoes on the side and serve."
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} | 55d9837d7ada852f5ad656d6a6c5c97aa1cc8ba387d60c003ed20bf8dd48dc1a | Scrambled eggs with pastrami recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scrambledeggswithpas_81593_16x9.jpg A little pastrami makes a meal of scrambled eggs on toast. 25g/1oz unsalted butter1 tbsp olive oil25g/1oz pastrami, finely chopped30ml/1fl oz milk2 free-range eggs, lightly beatensalt and freshly ground black pepper1 fresh flatleaf parsley leaf, to garnish 25g/1oz unsalted butter 1 tbsp olive oil 25g/1oz pastrami, finely chopped 30ml/1fl oz milk 2 free-range eggs, lightly beaten salt and freshly ground black pepper 1 fresh flatleaf parsley leaf, to garnish Method Melt the butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through.Add the milk and eggs and season well with salt and freshly ground black pepper. Gently cook the eggs, stirring constantly, until thickened and glossy. To serve, spoon the scrambled eggs onto a warm plate and garnish with the fresh parsley leaf. Melt the butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through. Melt the butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through. Add the milk and eggs and season well with salt and freshly ground black pepper. Gently cook the eggs, stirring constantly, until thickened and glossy. Add the milk and eggs and season well with salt and freshly ground black pepper. Gently cook the eggs, stirring constantly, until thickened and glossy. To serve, spoon the scrambled eggs onto a warm plate and garnish with the fresh parsley leaf. To serve, spoon the scrambled eggs onto a warm plate and garnish with the fresh parsley leaf. | {
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"title": "Scrambled eggs with pastrami recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scrambledeggswithpas_81593_16x9.jpg A little pastrami makes a meal of scrambled eggs on toast. 25g/1oz unsalted butter1 tbsp olive oil25g/1oz pastrami, finely chopped30ml/1fl oz milk2 free-range eggs, lightly beatensalt and freshly ground black pepper1 fresh flatleaf parsley leaf, to garnish 25g/1oz unsalted butter 1 tbsp olive oil 25g/1oz pastrami, finely chopped 30ml/1fl oz milk 2 free-range eggs, lightly beaten salt and freshly ground black pepper 1 fresh flatleaf parsley leaf, to garnish Method Melt the butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through.Add the milk and eggs and season well with salt and freshly ground black pepper. Gently cook the eggs, stirring constantly, until thickened and glossy. To serve, spoon the scrambled eggs onto a warm plate and garnish with the fresh parsley leaf. Melt the butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through. Melt the butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through. Add the milk and eggs and season well with salt and freshly ground black pepper. Gently cook the eggs, stirring constantly, until thickened and glossy. Add the milk and eggs and season well with salt and freshly ground black pepper. Gently cook the eggs, stirring constantly, until thickened and glossy. To serve, spoon the scrambled eggs onto a warm plate and garnish with the fresh parsley leaf. To serve, spoon the scrambled eggs onto a warm plate and garnish with the fresh parsley leaf."
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} | 882f359853e811ea8ed026c827d234be784ae33c16df598a28f25020ebcae3e0 | Scrambled eggs with smoked salmon and brioche recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scrambledeggswithsmo_67929_16x9.jpg This has to be one of the most sublime combinations: soft, creamy scrambled eggs, together with the subtle, smoky flavour of the salmon. 4 large free-range eggs 4½oz /125g smoked salmon trimmings 2 ready-made brioche buns 4 tbsp single cream ½oz/10g butter salt and freshly ground black peppera little fresh dill, to garnish 4 large free-range eggs 4½oz /125g smoked salmon trimmings 2 ready-made brioche buns 4 tbsp single cream ½oz/10g butter salt and freshly ground black pepper a little fresh dill, to garnish Method The salmon needs to be chopped fairly small for this, so if you're using offcuts you might still need to chop some of the larger pieces. I say chop here, but very often I use scissors. Either way, place all the salmon pieces in a small bowl, pour in the cream, give it all a good stir, cover the bowl and leave it aside for 30 minutes.When you are ready to make the scrambled eggs, preheat the grill to its highest setting. Slice the top off each brioche, then carefully scoop out and discard half the bread from inside, then place each one, alongside its lid, under the grill, and lightly toast on both sides.Now melt the butter in a medium-sized saucepan over a very gentle heat. While it's melting, break the eggs into a bowl and beat them lightly with a fork, seasoning with a little salt and freshly milled black pepper. When the butter has melted and begins to foam, swirl it around the edges of the pan, then pour in the beaten eggs. Increase the heat slightly and, using a wooden fork or a wooden spoon with a point, stir continuously backwards and forwards, getting right into the corners of the pan.As soon as the eggs begin to solidify - after about one minute - and when you have about 50 per cent solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring like mad until almost all the liquid has gone, which will take 3-4 minutes. Then remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass. Taste to check the seasoning and spoon into the toasted brioche buns. Top with a little dill, replace the lids and serve immediately. The salmon needs to be chopped fairly small for this, so if you're using offcuts you might still need to chop some of the larger pieces. I say chop here, but very often I use scissors. Either way, place all the salmon pieces in a small bowl, pour in the cream, give it all a good stir, cover the bowl and leave it aside for 30 minutes. The salmon needs to be chopped fairly small for this, so if you're using offcuts you might still need to chop some of the larger pieces. I say chop here, but very often I use scissors. Either way, place all the salmon pieces in a small bowl, pour in the cream, give it all a good stir, cover the bowl and leave it aside for 30 minutes. When you are ready to make the scrambled eggs, preheat the grill to its highest setting. Slice the top off each brioche, then carefully scoop out and discard half the bread from inside, then place each one, alongside its lid, under the grill, and lightly toast on both sides. When you are ready to make the scrambled eggs, preheat the grill to its highest setting. Slice the top off each brioche, then carefully scoop out and discard half the bread from inside, then place each one, alongside its lid, under the grill, and lightly toast on both sides. Now melt the butter in a medium-sized saucepan over a very gentle heat. While it's melting, break the eggs into a bowl and beat them lightly with a fork, seasoning with a little salt and freshly milled black pepper. When the butter has melted and begins to foam, swirl it around the edges of the pan, then pour in the beaten eggs. Increase the heat slightly and, using a wooden fork or a wooden spoon with a point, stir continuously backwards and forwards, getting right into the corners of the pan. Now melt the butter in a medium-sized saucepan over a very gentle heat. While it's melting, break the eggs into a bowl and beat them lightly with a fork, seasoning with a little salt and freshly milled black pepper. When the butter has melted and begins to foam, swirl it around the edges of the pan, then pour in the beaten eggs. Increase the heat slightly and, using a wooden fork or a wooden spoon with a point, stir continuously backwards and forwards, getting right into the corners of the pan. As soon as the eggs begin to solidify - after about one minute - and when you have about 50 per cent solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring like mad until almost all the liquid has gone, which will take 3-4 minutes. Then remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass. Taste to check the seasoning and spoon into the toasted brioche buns. Top with a little dill, replace the lids and serve immediately. As soon as the eggs begin to solidify - after about one minute - and when you have about 50 per cent solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring like mad until almost all the liquid has gone, which will take 3-4 minutes. Then remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass. Taste to check the seasoning and spoon into the toasted brioche buns. Top with a little dill, replace the lids and serve immediately. Recipe tips If you can’t find ready-made brioche buns, you could make your own. Or alternatively buy a loaf of brioche, cut two thick slices and scoop out a hole and cut two thin slices for the lids. | {
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"title": "Scrambled eggs with smoked salmon and brioche 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/scrambledeggswithsmo_67929_16x9.jpg This has to be one of the most sublime combinations: soft, creamy scrambled eggs, together with the subtle, smoky flavour of the salmon. 4 large free-range eggs 4½oz /125g smoked salmon trimmings 2 ready-made brioche buns 4 tbsp single cream ½oz/10g butter salt and freshly ground black peppera little fresh dill, to garnish 4 large free-range eggs 4½oz /125g smoked salmon trimmings 2 ready-made brioche buns 4 tbsp single cream ½oz/10g butter salt and freshly ground black pepper a little fresh dill, to garnish Method The salmon needs to be chopped fairly small for this, so if you're using offcuts you might still need to chop some of the larger pieces. I say chop here, but very often I use scissors. Either way, place all the salmon pieces in a small bowl, pour in the cream, give it all a good stir, cover the bowl and leave it aside for 30 minutes.When you are ready to make the scrambled eggs, preheat the grill to its highest setting. Slice the top off each brioche, then carefully scoop out and discard half the bread from inside, then place each one, alongside its lid, under the grill, and lightly toast on both sides.Now melt the butter in a medium-sized saucepan over a very gentle heat. While it's melting, break the eggs into a bowl and beat them lightly with a fork, seasoning with a little salt and freshly milled black pepper. When the butter has melted and begins to foam, swirl it around the edges of the pan, then pour in the beaten eggs. Increase the heat slightly and, using a wooden fork or a wooden spoon with a point, stir continuously backwards and forwards, getting right into the corners of the pan.As soon as the eggs begin to solidify - after about one minute - and when you have about 50 per cent solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring like mad until almost all the liquid has gone, which will take 3-4 minutes. Then remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass. Taste to check the seasoning and spoon into the toasted brioche buns. Top with a little dill, replace the lids and serve immediately. The salmon needs to be chopped fairly small for this, so if you're using offcuts you might still need to chop some of the larger pieces. I say chop here, but very often I use scissors. Either way, place all the salmon pieces in a small bowl, pour in the cream, give it all a good stir, cover the bowl and leave it aside for 30 minutes. The salmon needs to be chopped fairly small for this, so if you're using offcuts you might still need to chop some of the larger pieces. I say chop here, but very often I use scissors. Either way, place all the salmon pieces in a small bowl, pour in the cream, give it all a good stir, cover the bowl and leave it aside for 30 minutes. When you are ready to make the scrambled eggs, preheat the grill to its highest setting. Slice the top off each brioche, then carefully scoop out and discard half the bread from inside, then place each one, alongside its lid, under the grill, and lightly toast on both sides. When you are ready to make the scrambled eggs, preheat the grill to its highest setting. Slice the top off each brioche, then carefully scoop out and discard half the bread from inside, then place each one, alongside its lid, under the grill, and lightly toast on both sides. Now melt the butter in a medium-sized saucepan over a very gentle heat. While it's melting, break the eggs into a bowl and beat them lightly with a fork, seasoning with a little salt and freshly milled black pepper. When the butter has melted and begins to foam, swirl it around the edges of the pan, then pour in the beaten eggs. Increase the heat slightly and, using a wooden fork or a wooden spoon with a point, stir continuously backwards and forwards, getting right into the corners of the pan. Now melt the butter in a medium-sized saucepan over a very gentle heat. While it's melting, break the eggs into a bowl and beat them lightly with a fork, seasoning with a little salt and freshly milled black pepper. When the butter has melted and begins to foam, swirl it around the edges of the pan, then pour in the beaten eggs. Increase the heat slightly and, using a wooden fork or a wooden spoon with a point, stir continuously backwards and forwards, getting right into the corners of the pan. As soon as the eggs begin to solidify - after about one minute - and when you have about 50 per cent solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring like mad until almost all the liquid has gone, which will take 3-4 minutes. Then remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass. Taste to check the seasoning and spoon into the toasted brioche buns. Top with a little dill, replace the lids and serve immediately. As soon as the eggs begin to solidify - after about one minute - and when you have about 50 per cent solid and the rest still liquid, quickly add the salmon and cream, then keep on stirring like mad until almost all the liquid has gone, which will take 3-4 minutes. Then remove the pan from the heat and continue stirring until the eggs become a soft, creamy mass. Taste to check the seasoning and spoon into the toasted brioche buns. Top with a little dill, replace the lids and serve immediately. Recipe tips If you can’t find ready-made brioche buns, you could make your own. Or alternatively buy a loaf of brioche, cut two thick slices and scoop out a hole and cut two thin slices for the lids."
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} | 215a5da8dcd5cdc2df57f93d64fe47e54c959fbca240c04c43ea2be2dce113a0 | Bacon, egg and spinach salad recipe
Bacon, egg and spinach salad with roasted tomatoes An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_bacon_egg_50154_16x9.jpg Back bacon is far lower in fat than streaky bacon and if you remove the fat it’s actually quite a lean cut of meat. Served with crisp wholemeal croûtons and a perfectly poached egg, this is a salad to savour. 2 slices good-quality wholemeal breaddrizzle olive oil6 ripe baby plum tomatoes, halved 1 garlic clove, finely sliced2 rashers back bacon, fat removed2 very fresh free-range eggs1 tsp vinegar (such as white wine vinegar)250g/9oz baby spinach, washed3 sprigs fresh basil, leaves tornsea salt and freshly ground black pepper 2 slices good-quality wholemeal bread drizzle olive oil 6 ripe baby plum tomatoes, halved 1 garlic clove, finely sliced 2 rashers back bacon, fat removed 2 very fresh free-range eggs 1 tsp vinegar (such as white wine vinegar) 250g/9oz baby spinach, washed 3 sprigs fresh basil, leaves torn sea salt and freshly ground black pepper 2 tbsp extra virgin olive oil½ tbsp sherry vinegar1 tbsp wholegrain mustard 2 tbsp extra virgin olive oil ½ tbsp sherry vinegar 1 tbsp wholegrain mustard Method Preheat the oven to 200C/400F/Gas 6. Tear the bread into bite-sized pieces and scatter in an even layer over a baking tray. Drizzle with a little olive oil. Place the tomatoes onto a separate tray, scatter with the sliced garlic, placing slices on top of the tomatoes and season with pepper. Place both trays in the oven for 8-10 minutes, or until the bread is golden-brown and crisp. Set aside and leave to cool.Heat a griddle pan over a high heat until hot. Fry the bacon until charred on both sides and cooked through. Once cooked, chop into small pieces.For the dressing, place all the ingredients into a clean jam jar or a small watertight tub. Add two tablespoons of water and seal. Shake until emulsified. Season with salt and pepper to taste. (The dressing can be stored and used in other dishes as it will make more than you need for this salad.)Bring a large pan of water to a simmer and add the white wine vinegar (don’t be tempted to add salt as this will cause the egg whites to disintegrate and will ruin your poached eggs). Crack the eggs into a small ramekin or dish. Briefly whisk the water to create a vortex before gently pouring the cracked eggs into the centre of the slowly spinning water. Poach for four minutes in gently simmering water, or until cooked to your liking. Remove from the pan and drain thoroughly on kitchen paper.To serve, put the bread pieces, roasted tomatoes, three-quarters of the chopped bacon and all of the spinach and basil into a large bowl. Spoon over 1-2 tablespoons of the dressing and toss to combine. Place onto serving plates and top with a poached egg. Season with pepper and sprinkle over the remaining bacon bits. Serve immediately. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Tear the bread into bite-sized pieces and scatter in an even layer over a baking tray. Drizzle with a little olive oil. Tear the bread into bite-sized pieces and scatter in an even layer over a baking tray. Drizzle with a little olive oil. Place the tomatoes onto a separate tray, scatter with the sliced garlic, placing slices on top of the tomatoes and season with pepper. Place both trays in the oven for 8-10 minutes, or until the bread is golden-brown and crisp. Set aside and leave to cool. Place the tomatoes onto a separate tray, scatter with the sliced garlic, placing slices on top of the tomatoes and season with pepper. Place both trays in the oven for 8-10 minutes, or until the bread is golden-brown and crisp. Set aside and leave to cool. Heat a griddle pan over a high heat until hot. Fry the bacon until charred on both sides and cooked through. Once cooked, chop into small pieces. Heat a griddle pan over a high heat until hot. Fry the bacon until charred on both sides and cooked through. Once cooked, chop into small pieces. For the dressing, place all the ingredients into a clean jam jar or a small watertight tub. Add two tablespoons of water and seal. Shake until emulsified. Season with salt and pepper to taste. (The dressing can be stored and used in other dishes as it will make more than you need for this salad.) For the dressing, place all the ingredients into a clean jam jar or a small watertight tub. Add two tablespoons of water and seal. Shake until emulsified. Season with salt and pepper to taste. (The dressing can be stored and used in other dishes as it will make more than you need for this salad.) Bring a large pan of water to a simmer and add the white wine vinegar (don’t be tempted to add salt as this will cause the egg whites to disintegrate and will ruin your poached eggs). Crack the eggs into a small ramekin or dish. Briefly whisk the water to create a vortex before gently pouring the cracked eggs into the centre of the slowly spinning water. Poach for four minutes in gently simmering water, or until cooked to your liking. Remove from the pan and drain thoroughly on kitchen paper. Bring a large pan of water to a simmer and add the white wine vinegar (don’t be tempted to add salt as this will cause the egg whites to disintegrate and will ruin your poached eggs). Crack the eggs into a small ramekin or dish. Briefly whisk the water to create a vortex before gently pouring the cracked eggs into the centre of the slowly spinning water. Poach for four minutes in gently simmering water, or until cooked to your liking. Remove from the pan and drain thoroughly on kitchen paper. To serve, put the bread pieces, roasted tomatoes, three-quarters of the chopped bacon and all of the spinach and basil into a large bowl. Spoon over 1-2 tablespoons of the dressing and toss to combine. Place onto serving plates and top with a poached egg. Season with pepper and sprinkle over the remaining bacon bits. Serve immediately. To serve, put the bread pieces, roasted tomatoes, three-quarters of the chopped bacon and all of the spinach and basil into a large bowl. Spoon over 1-2 tablespoons of the dressing and toss to combine. Place onto serving plates and top with a poached egg. Season with pepper and sprinkle over the remaining bacon bits. Serve immediately. Recipe tips When poaching eggs, use the freshest you can get your hands on as they’re far more likely to hold together. | {
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"title": "Bacon, egg and spinach salad recipe",
"content": "Bacon, egg and spinach salad with roasted tomatoes An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_bacon_egg_50154_16x9.jpg Back bacon is far lower in fat than streaky bacon and if you remove the fat it’s actually quite a lean cut of meat. Served with crisp wholemeal croûtons and a perfectly poached egg, this is a salad to savour. 2 slices good-quality wholemeal breaddrizzle olive oil6 ripe baby plum tomatoes, halved 1 garlic clove, finely sliced2 rashers back bacon, fat removed2 very fresh free-range eggs1 tsp vinegar (such as white wine vinegar)250g/9oz baby spinach, washed3 sprigs fresh basil, leaves tornsea salt and freshly ground black pepper 2 slices good-quality wholemeal bread drizzle olive oil 6 ripe baby plum tomatoes, halved 1 garlic clove, finely sliced 2 rashers back bacon, fat removed 2 very fresh free-range eggs 1 tsp vinegar (such as white wine vinegar) 250g/9oz baby spinach, washed 3 sprigs fresh basil, leaves torn sea salt and freshly ground black pepper 2 tbsp extra virgin olive oil½ tbsp sherry vinegar1 tbsp wholegrain mustard 2 tbsp extra virgin olive oil ½ tbsp sherry vinegar 1 tbsp wholegrain mustard Method Preheat the oven to 200C/400F/Gas 6. Tear the bread into bite-sized pieces and scatter in an even layer over a baking tray. Drizzle with a little olive oil. Place the tomatoes onto a separate tray, scatter with the sliced garlic, placing slices on top of the tomatoes and season with pepper. Place both trays in the oven for 8-10 minutes, or until the bread is golden-brown and crisp. Set aside and leave to cool.Heat a griddle pan over a high heat until hot. Fry the bacon until charred on both sides and cooked through. Once cooked, chop into small pieces.For the dressing, place all the ingredients into a clean jam jar or a small watertight tub. Add two tablespoons of water and seal. Shake until emulsified. Season with salt and pepper to taste. (The dressing can be stored and used in other dishes as it will make more than you need for this salad.)Bring a large pan of water to a simmer and add the white wine vinegar (don’t be tempted to add salt as this will cause the egg whites to disintegrate and will ruin your poached eggs). Crack the eggs into a small ramekin or dish. Briefly whisk the water to create a vortex before gently pouring the cracked eggs into the centre of the slowly spinning water. Poach for four minutes in gently simmering water, or until cooked to your liking. Remove from the pan and drain thoroughly on kitchen paper.To serve, put the bread pieces, roasted tomatoes, three-quarters of the chopped bacon and all of the spinach and basil into a large bowl. Spoon over 1-2 tablespoons of the dressing and toss to combine. Place onto serving plates and top with a poached egg. Season with pepper and sprinkle over the remaining bacon bits. Serve immediately. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Tear the bread into bite-sized pieces and scatter in an even layer over a baking tray. Drizzle with a little olive oil. Tear the bread into bite-sized pieces and scatter in an even layer over a baking tray. Drizzle with a little olive oil. Place the tomatoes onto a separate tray, scatter with the sliced garlic, placing slices on top of the tomatoes and season with pepper. Place both trays in the oven for 8-10 minutes, or until the bread is golden-brown and crisp. Set aside and leave to cool. Place the tomatoes onto a separate tray, scatter with the sliced garlic, placing slices on top of the tomatoes and season with pepper. Place both trays in the oven for 8-10 minutes, or until the bread is golden-brown and crisp. Set aside and leave to cool. Heat a griddle pan over a high heat until hot. Fry the bacon until charred on both sides and cooked through. Once cooked, chop into small pieces. Heat a griddle pan over a high heat until hot. Fry the bacon until charred on both sides and cooked through. Once cooked, chop into small pieces. For the dressing, place all the ingredients into a clean jam jar or a small watertight tub. Add two tablespoons of water and seal. Shake until emulsified. Season with salt and pepper to taste. (The dressing can be stored and used in other dishes as it will make more than you need for this salad.) For the dressing, place all the ingredients into a clean jam jar or a small watertight tub. Add two tablespoons of water and seal. Shake until emulsified. Season with salt and pepper to taste. (The dressing can be stored and used in other dishes as it will make more than you need for this salad.) Bring a large pan of water to a simmer and add the white wine vinegar (don’t be tempted to add salt as this will cause the egg whites to disintegrate and will ruin your poached eggs). Crack the eggs into a small ramekin or dish. Briefly whisk the water to create a vortex before gently pouring the cracked eggs into the centre of the slowly spinning water. Poach for four minutes in gently simmering water, or until cooked to your liking. Remove from the pan and drain thoroughly on kitchen paper. Bring a large pan of water to a simmer and add the white wine vinegar (don’t be tempted to add salt as this will cause the egg whites to disintegrate and will ruin your poached eggs). Crack the eggs into a small ramekin or dish. Briefly whisk the water to create a vortex before gently pouring the cracked eggs into the centre of the slowly spinning water. Poach for four minutes in gently simmering water, or until cooked to your liking. Remove from the pan and drain thoroughly on kitchen paper. To serve, put the bread pieces, roasted tomatoes, three-quarters of the chopped bacon and all of the spinach and basil into a large bowl. Spoon over 1-2 tablespoons of the dressing and toss to combine. Place onto serving plates and top with a poached egg. Season with pepper and sprinkle over the remaining bacon bits. Serve immediately. To serve, put the bread pieces, roasted tomatoes, three-quarters of the chopped bacon and all of the spinach and basil into a large bowl. Spoon over 1-2 tablespoons of the dressing and toss to combine. Place onto serving plates and top with a poached egg. Season with pepper and sprinkle over the remaining bacon bits. Serve immediately. Recipe tips When poaching eggs, use the freshest you can get your hands on as they’re far more likely to hold together."
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} | 1ad21218bceff836f86e4981ab63343e35d85883c894af45ed287725774d6e60 | High-protein cooked breakfast recipe
An average of 0.0 out of 5 stars from 0 ratings This high-protein cooked breakfast is a nod to the nations favourite full English. The perfect weekend breakfast when you’re looking for a little extra indulgence. If you want to reduce the salt, consider using reduced salt baked beans. Each serving provides 415 kcal, 36.5g protein, 39.6g carbohydrate (of which 10.6g sugars), 9.5g fat (of which 2.6g saturates), 11.7g fibre and 3.26g salt. 4 chicken sausages 4 slices smoked back bacon 2 free-range eggs400g tin baked beans 2 slices wholemeal bread 2 tsp unsalted butter (optional) 4 chicken sausages 4 slices smoked back bacon 2 free-range eggs 400g tin baked beans 2 slices wholemeal bread 2 tsp unsalted butter (optional) Method Preheat the oven to 200C/180C Fan/Gas 6.Put the sausages on a baking tray and cook for 20–25 minutes, until cooked all the way through, turning them halfway through. For the last 5 minutes of cooking set the grill to the highest setting. Add the bacon to the baking tray and cook for the remaining 5 minutes, or until the bacon is crisp and cooked to your liking. Meanwhile, put the baked beans into a saucepan and set over medium heat. Heat the beans until hot but not boiling, this will take 3–4 minutes. In a separate medium saucepan, fill a third full with water and bring to a simmer. Crack one egg into a small bowl or ramekin. Get the ramekin edge as close to the water as possible and tip the egg into the hot water. Repeat the process with the remaining egg. If the water begins to bubble vigorously, reduce the heat to prevent the eggs breaking. Cook the eggs for 3 minutes, or until the egg white is cooked through. Remove them from the pan using a slotted spoon and set aside to drain on kitchen paper.Just before serving, toast the slices of bread and spread with butter if using. To serve, top the toast with the baked beans and serve with the cooked sausages, bacon and poached egg. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sausages on a baking tray and cook for 20–25 minutes, until cooked all the way through, turning them halfway through. For the last 5 minutes of cooking set the grill to the highest setting. Add the bacon to the baking tray and cook for the remaining 5 minutes, or until the bacon is crisp and cooked to your liking. Put the sausages on a baking tray and cook for 20–25 minutes, until cooked all the way through, turning them halfway through. For the last 5 minutes of cooking set the grill to the highest setting. Add the bacon to the baking tray and cook for the remaining 5 minutes, or until the bacon is crisp and cooked to your liking. Meanwhile, put the baked beans into a saucepan and set over medium heat. Heat the beans until hot but not boiling, this will take 3–4 minutes. Meanwhile, put the baked beans into a saucepan and set over medium heat. Heat the beans until hot but not boiling, this will take 3–4 minutes. In a separate medium saucepan, fill a third full with water and bring to a simmer. Crack one egg into a small bowl or ramekin. Get the ramekin edge as close to the water as possible and tip the egg into the hot water. Repeat the process with the remaining egg. If the water begins to bubble vigorously, reduce the heat to prevent the eggs breaking. Cook the eggs for 3 minutes, or until the egg white is cooked through. Remove them from the pan using a slotted spoon and set aside to drain on kitchen paper. In a separate medium saucepan, fill a third full with water and bring to a simmer. Crack one egg into a small bowl or ramekin. Get the ramekin edge as close to the water as possible and tip the egg into the hot water. Repeat the process with the remaining egg. If the water begins to bubble vigorously, reduce the heat to prevent the eggs breaking. Cook the eggs for 3 minutes, or until the egg white is cooked through. Remove them from the pan using a slotted spoon and set aside to drain on kitchen paper. Just before serving, toast the slices of bread and spread with butter if using. Just before serving, toast the slices of bread and spread with butter if using. To serve, top the toast with the baked beans and serve with the cooked sausages, bacon and poached egg. To serve, top the toast with the baked beans and serve with the cooked sausages, bacon and poached egg. | {
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"url": "https://www.bbc.co.uk/food/recipes/high_protein_cooked_37748",
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"title": "High-protein cooked breakfast recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This high-protein cooked breakfast is a nod to the nations favourite full English. The perfect weekend breakfast when you’re looking for a little extra indulgence. If you want to reduce the salt, consider using reduced salt baked beans. Each serving provides 415 kcal, 36.5g protein, 39.6g carbohydrate (of which 10.6g sugars), 9.5g fat (of which 2.6g saturates), 11.7g fibre and 3.26g salt. 4 chicken sausages 4 slices smoked back bacon 2 free-range eggs400g tin baked beans 2 slices wholemeal bread 2 tsp unsalted butter (optional) 4 chicken sausages 4 slices smoked back bacon 2 free-range eggs 400g tin baked beans 2 slices wholemeal bread 2 tsp unsalted butter (optional) Method Preheat the oven to 200C/180C Fan/Gas 6.Put the sausages on a baking tray and cook for 20–25 minutes, until cooked all the way through, turning them halfway through. For the last 5 minutes of cooking set the grill to the highest setting. Add the bacon to the baking tray and cook for the remaining 5 minutes, or until the bacon is crisp and cooked to your liking. Meanwhile, put the baked beans into a saucepan and set over medium heat. Heat the beans until hot but not boiling, this will take 3–4 minutes. In a separate medium saucepan, fill a third full with water and bring to a simmer. Crack one egg into a small bowl or ramekin. Get the ramekin edge as close to the water as possible and tip the egg into the hot water. Repeat the process with the remaining egg. If the water begins to bubble vigorously, reduce the heat to prevent the eggs breaking. Cook the eggs for 3 minutes, or until the egg white is cooked through. Remove them from the pan using a slotted spoon and set aside to drain on kitchen paper.Just before serving, toast the slices of bread and spread with butter if using. To serve, top the toast with the baked beans and serve with the cooked sausages, bacon and poached egg. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sausages on a baking tray and cook for 20–25 minutes, until cooked all the way through, turning them halfway through. For the last 5 minutes of cooking set the grill to the highest setting. Add the bacon to the baking tray and cook for the remaining 5 minutes, or until the bacon is crisp and cooked to your liking. Put the sausages on a baking tray and cook for 20–25 minutes, until cooked all the way through, turning them halfway through. For the last 5 minutes of cooking set the grill to the highest setting. Add the bacon to the baking tray and cook for the remaining 5 minutes, or until the bacon is crisp and cooked to your liking. Meanwhile, put the baked beans into a saucepan and set over medium heat. Heat the beans until hot but not boiling, this will take 3–4 minutes. Meanwhile, put the baked beans into a saucepan and set over medium heat. Heat the beans until hot but not boiling, this will take 3–4 minutes. In a separate medium saucepan, fill a third full with water and bring to a simmer. Crack one egg into a small bowl or ramekin. Get the ramekin edge as close to the water as possible and tip the egg into the hot water. Repeat the process with the remaining egg. If the water begins to bubble vigorously, reduce the heat to prevent the eggs breaking. Cook the eggs for 3 minutes, or until the egg white is cooked through. Remove them from the pan using a slotted spoon and set aside to drain on kitchen paper. In a separate medium saucepan, fill a third full with water and bring to a simmer. Crack one egg into a small bowl or ramekin. Get the ramekin edge as close to the water as possible and tip the egg into the hot water. Repeat the process with the remaining egg. If the water begins to bubble vigorously, reduce the heat to prevent the eggs breaking. Cook the eggs for 3 minutes, or until the egg white is cooked through. Remove them from the pan using a slotted spoon and set aside to drain on kitchen paper. Just before serving, toast the slices of bread and spread with butter if using. Just before serving, toast the slices of bread and spread with butter if using. To serve, top the toast with the baked beans and serve with the cooked sausages, bacon and poached egg. To serve, top the toast with the baked beans and serve with the cooked sausages, bacon and poached egg."
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} | cc606670275cf25982a03cddd7fbfd6f880eb8ba19dd945e317ce704a3ee6d26 | Kipper, spinach, bacon and new potato salad recipe
An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kipperspinachbaconan_86151_16x9.jpg Kippers are underrated and one of our British classics. Use them like smoked mackerel in this easy warm salad. 6 rashers streaky bacon, fried until crisp500g/1lb 2oz new potatoes, cooked and halved350g/12oz spinach, washed and dried3 kipper fillet, bones removed, flaked 6 rashers streaky bacon, fried until crisp 500g/1lb 2oz new potatoes, cooked and halved 350g/12oz spinach, washed and dried 3 kipper fillet, bones removed, flaked 3 tbsp olive oil 1 tbsp white wine vinegar1 garlic clove, chopped2 tsp wholegrain mustardsalt and freshly ground black pepper4 free-range egg, poached, to serve 3 tbsp olive oil 1 tbsp white wine vinegar 1 garlic clove, chopped 2 tsp wholegrain mustard salt and freshly ground black pepper 4 free-range egg, poached, to serve Method For the salad, place all of the salad ingredients into a large bowl and gently stir.For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients.To serve, place the salad into a serving dish and top with the poached egg. For the salad, place all of the salad ingredients into a large bowl and gently stir. For the salad, place all of the salad ingredients into a large bowl and gently stir. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients. To serve, place the salad into a serving dish and top with the poached egg. To serve, place the salad into a serving dish and top with the poached egg. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Kipper, spinach, bacon and new potato salad recipe",
"content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kipperspinachbaconan_86151_16x9.jpg Kippers are underrated and one of our British classics. Use them like smoked mackerel in this easy warm salad. 6 rashers streaky bacon, fried until crisp500g/1lb 2oz new potatoes, cooked and halved350g/12oz spinach, washed and dried3 kipper fillet, bones removed, flaked 6 rashers streaky bacon, fried until crisp 500g/1lb 2oz new potatoes, cooked and halved 350g/12oz spinach, washed and dried 3 kipper fillet, bones removed, flaked 3 tbsp olive oil 1 tbsp white wine vinegar1 garlic clove, chopped2 tsp wholegrain mustardsalt and freshly ground black pepper4 free-range egg, poached, to serve 3 tbsp olive oil 1 tbsp white wine vinegar 1 garlic clove, chopped 2 tsp wholegrain mustard salt and freshly ground black pepper 4 free-range egg, poached, to serve Method For the salad, place all of the salad ingredients into a large bowl and gently stir.For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients.To serve, place the salad into a serving dish and top with the poached egg. For the salad, place all of the salad ingredients into a large bowl and gently stir. For the salad, place all of the salad ingredients into a large bowl and gently stir. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients. To serve, place the salad into a serving dish and top with the poached egg. To serve, place the salad into a serving dish and top with the poached egg."
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} | 38da2bf3f43ff4f1998496eb357f28593a89df247ea409d05022c17848f54d1a | Eggs Florentine recipe
An average of 3.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggsflorentine_88979_16x9.jpg A classic eggs Florentine is perfect for an indulgent weekend brunch. 100g/3½oz butter, cut into cubes 2 free-range egg yolks½ tbsp cold water½ tbsp lemon juicesalt and freshly ground white pepper 100g/3½oz butter, cut into cubes 2 free-range egg yolks ½ tbsp cold water ½ tbsp lemon juice salt and freshly ground white pepper 2 English muffins, split in half horizontally, buttered 2 large handfuls baby spinach, steamed4 free-range eggs, poached 2 English muffins, split in half horizontally, buttered 2 large handfuls baby spinach, steamed 4 free-range eggs, poached Method Preheat the grill to medium.For the hollandaise sauce, place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside.Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds.Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter.Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water. Place the buttered muffins onto a baking tray.Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the topPlace the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown. Transfer the eggs Florentine onto two serving plates and serve immediately. Preheat the grill to medium. Preheat the grill to medium. For the hollandaise sauce, place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside. For the hollandaise sauce, place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside. Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds. Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds. Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter. Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter. Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water. Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water. Place the buttered muffins onto a baking tray. Place the buttered muffins onto a baking tray. Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown. Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown. Transfer the eggs Florentine onto two serving plates and serve immediately. Transfer the eggs Florentine onto two serving plates and serve immediately. | {
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"content": "An average of 3.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggsflorentine_88979_16x9.jpg A classic eggs Florentine is perfect for an indulgent weekend brunch. 100g/3½oz butter, cut into cubes 2 free-range egg yolks½ tbsp cold water½ tbsp lemon juicesalt and freshly ground white pepper 100g/3½oz butter, cut into cubes 2 free-range egg yolks ½ tbsp cold water ½ tbsp lemon juice salt and freshly ground white pepper 2 English muffins, split in half horizontally, buttered 2 large handfuls baby spinach, steamed4 free-range eggs, poached 2 English muffins, split in half horizontally, buttered 2 large handfuls baby spinach, steamed 4 free-range eggs, poached Method Preheat the grill to medium.For the hollandaise sauce, place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside.Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds.Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter.Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water. Place the buttered muffins onto a baking tray.Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the topPlace the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown. Transfer the eggs Florentine onto two serving plates and serve immediately. Preheat the grill to medium. Preheat the grill to medium. For the hollandaise sauce, place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside. For the hollandaise sauce, place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside. Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds. Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds. Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter. Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens. Remove from the heat and beat in the rest of the butter. Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water. Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water. Place the buttered muffins onto a baking tray. Place the buttered muffins onto a baking tray. Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown. Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown. Transfer the eggs Florentine onto two serving plates and serve immediately. Transfer the eggs Florentine onto two serving plates and serve immediately."
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} | 516d08d0116b7115eec5edf49983628dcb05de84f22eb786933593dabfb05914 | Easy pancakes recipe
An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_pancakes_13875_16x9.jpg Everyone needs an easy American pancake recipe, and this 3-ingredient batter is one of the best. If you don't have kitchen scales, see the recipe tip for information on how to use a cup or yoghurt pot instead. 60g/2oz self-raising white flour1 free-range egg125ml/4fl oz milk2 tsp cooking oil 60g/2oz self-raising white flour 1 free-range egg 125ml/4fl oz milk 2 tsp cooking oil crispy baconpoached eggsliced avocadobaby spinach leaves crispy bacon poached egg sliced avocado baby spinach leaves sliced bananamaple syrup sliced banana maple syrup Method Put the flour in a bowl and make a well in the centre. Add the egg and the milk and whisk very well.Heat one teaspoon of the oil in a medium frying pan over a medium-high heat.Spoon a quarter of the mixture in a heap on one side of the pan and allow to spread. Do the same in the other side of the pan.Cook two pancakes at a time for 2 minutes, or until the top starts to look set and dry and bubbles appear on the surface.Flip over and cook on the other side for 1–2 minutes, then transfer to a plate. Repeat with the remaining pancake mixture. Top with crispy bacon, a poached egg, avocado and baby spinach, or fresh banana and maple syrup. Put the flour in a bowl and make a well in the centre. Add the egg and the milk and whisk very well. Put the flour in a bowl and make a well in the centre. Add the egg and the milk and whisk very well. Heat one teaspoon of the oil in a medium frying pan over a medium-high heat. Heat one teaspoon of the oil in a medium frying pan over a medium-high heat. Spoon a quarter of the mixture in a heap on one side of the pan and allow to spread. Do the same in the other side of the pan. Spoon a quarter of the mixture in a heap on one side of the pan and allow to spread. Do the same in the other side of the pan. Cook two pancakes at a time for 2 minutes, or until the top starts to look set and dry and bubbles appear on the surface. Cook two pancakes at a time for 2 minutes, or until the top starts to look set and dry and bubbles appear on the surface. Flip over and cook on the other side for 1–2 minutes, then transfer to a plate. Repeat with the remaining pancake mixture. Flip over and cook on the other side for 1–2 minutes, then transfer to a plate. Repeat with the remaining pancake mixture. Top with crispy bacon, a poached egg, avocado and baby spinach, or fresh banana and maple syrup. Top with crispy bacon, a poached egg, avocado and baby spinach, or fresh banana and maple syrup. Recipe tips To make pancakes without weighing scales, use a half cup measure, or a clean, individual yoghurt pot to measure the milk and flour. | {
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"content": "An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_pancakes_13875_16x9.jpg Everyone needs an easy American pancake recipe, and this 3-ingredient batter is one of the best. If you don't have kitchen scales, see the recipe tip for information on how to use a cup or yoghurt pot instead. 60g/2oz self-raising white flour1 free-range egg125ml/4fl oz milk2 tsp cooking oil 60g/2oz self-raising white flour 1 free-range egg 125ml/4fl oz milk 2 tsp cooking oil crispy baconpoached eggsliced avocadobaby spinach leaves crispy bacon poached egg sliced avocado baby spinach leaves sliced bananamaple syrup sliced banana maple syrup Method Put the flour in a bowl and make a well in the centre. Add the egg and the milk and whisk very well.Heat one teaspoon of the oil in a medium frying pan over a medium-high heat.Spoon a quarter of the mixture in a heap on one side of the pan and allow to spread. Do the same in the other side of the pan.Cook two pancakes at a time for 2 minutes, or until the top starts to look set and dry and bubbles appear on the surface.Flip over and cook on the other side for 1–2 minutes, then transfer to a plate. Repeat with the remaining pancake mixture. Top with crispy bacon, a poached egg, avocado and baby spinach, or fresh banana and maple syrup. Put the flour in a bowl and make a well in the centre. Add the egg and the milk and whisk very well. Put the flour in a bowl and make a well in the centre. Add the egg and the milk and whisk very well. Heat one teaspoon of the oil in a medium frying pan over a medium-high heat. Heat one teaspoon of the oil in a medium frying pan over a medium-high heat. Spoon a quarter of the mixture in a heap on one side of the pan and allow to spread. Do the same in the other side of the pan. Spoon a quarter of the mixture in a heap on one side of the pan and allow to spread. Do the same in the other side of the pan. Cook two pancakes at a time for 2 minutes, or until the top starts to look set and dry and bubbles appear on the surface. Cook two pancakes at a time for 2 minutes, or until the top starts to look set and dry and bubbles appear on the surface. Flip over and cook on the other side for 1–2 minutes, then transfer to a plate. Repeat with the remaining pancake mixture. Flip over and cook on the other side for 1–2 minutes, then transfer to a plate. Repeat with the remaining pancake mixture. Top with crispy bacon, a poached egg, avocado and baby spinach, or fresh banana and maple syrup. Top with crispy bacon, a poached egg, avocado and baby spinach, or fresh banana and maple syrup. Recipe tips To make pancakes without weighing scales, use a half cup measure, or a clean, individual yoghurt pot to measure the milk and flour."
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} | 450c6bb36013f35ee6edd12d501cf20e37c4b7de54dd5efb683b8055b6caf7f7 | Spinach soup recipe
An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_spinach_soup_with_a_85543_16x9.jpg Just three ingredients plus garlic, stock and seasoning makes a delicious spinach soup! If you prefer, add croûtons or bacon instead of the poached egg. For this recipe you will need a blender. 2 tbsp olive oil3 fat garlic cloves, finely chopped2 x 260g bags baby spinach1 litre/1¾ pints hot vegetable stock4 medium free-range eggs300ml/½ pint double creamsalt and freshly ground black pepper 2 tbsp olive oil 3 fat garlic cloves, finely chopped 2 x 260g bags baby spinach 1 litre/1¾ pints hot vegetable stock 4 medium free-range eggs 300ml/½ pint double cream salt and freshly ground black pepper Method Heat the oil over a medium heat in a large, heavy-based saucepan. Add the garlic and fry for 1 minute. Add the spinach, a few handfuls at a time, stirring, and cook for 2 minutes. Pour in the stock, bring to the boil and simmer for 10 minutes.Meanwhile, half-fill a medium saucepan with water and bring to the boil. Crack the eggs into four small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water two at a time and cook for 3 minutes, or until the white is set but the yolk remains runny.Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat and stir in the cream. Heat through and season to taste with salt and pepper. Divide the soup between four serving bowls and top each with a poached egg. Heat the oil over a medium heat in a large, heavy-based saucepan. Add the garlic and fry for 1 minute. Add the spinach, a few handfuls at a time, stirring, and cook for 2 minutes. Pour in the stock, bring to the boil and simmer for 10 minutes. Heat the oil over a medium heat in a large, heavy-based saucepan. Add the garlic and fry for 1 minute. Add the spinach, a few handfuls at a time, stirring, and cook for 2 minutes. Pour in the stock, bring to the boil and simmer for 10 minutes. Meanwhile, half-fill a medium saucepan with water and bring to the boil. Crack the eggs into four small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water two at a time and cook for 3 minutes, or until the white is set but the yolk remains runny. Meanwhile, half-fill a medium saucepan with water and bring to the boil. Crack the eggs into four small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water two at a time and cook for 3 minutes, or until the white is set but the yolk remains runny. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat and stir in the cream. Heat through and season to taste with salt and pepper. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat and stir in the cream. Heat through and season to taste with salt and pepper. Divide the soup between four serving bowls and top each with a poached egg. Divide the soup between four serving bowls and top each with a poached egg. | {
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"title": "Spinach soup 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/easy_spinach_soup_with_a_85543_16x9.jpg Just three ingredients plus garlic, stock and seasoning makes a delicious spinach soup! If you prefer, add croûtons or bacon instead of the poached egg. For this recipe you will need a blender. 2 tbsp olive oil3 fat garlic cloves, finely chopped2 x 260g bags baby spinach1 litre/1¾ pints hot vegetable stock4 medium free-range eggs300ml/½ pint double creamsalt and freshly ground black pepper 2 tbsp olive oil 3 fat garlic cloves, finely chopped 2 x 260g bags baby spinach 1 litre/1¾ pints hot vegetable stock 4 medium free-range eggs 300ml/½ pint double cream salt and freshly ground black pepper Method Heat the oil over a medium heat in a large, heavy-based saucepan. Add the garlic and fry for 1 minute. Add the spinach, a few handfuls at a time, stirring, and cook for 2 minutes. Pour in the stock, bring to the boil and simmer for 10 minutes.Meanwhile, half-fill a medium saucepan with water and bring to the boil. Crack the eggs into four small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water two at a time and cook for 3 minutes, or until the white is set but the yolk remains runny.Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat and stir in the cream. Heat through and season to taste with salt and pepper. Divide the soup between four serving bowls and top each with a poached egg. Heat the oil over a medium heat in a large, heavy-based saucepan. Add the garlic and fry for 1 minute. Add the spinach, a few handfuls at a time, stirring, and cook for 2 minutes. Pour in the stock, bring to the boil and simmer for 10 minutes. Heat the oil over a medium heat in a large, heavy-based saucepan. Add the garlic and fry for 1 minute. Add the spinach, a few handfuls at a time, stirring, and cook for 2 minutes. Pour in the stock, bring to the boil and simmer for 10 minutes. Meanwhile, half-fill a medium saucepan with water and bring to the boil. Crack the eggs into four small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water two at a time and cook for 3 minutes, or until the white is set but the yolk remains runny. Meanwhile, half-fill a medium saucepan with water and bring to the boil. Crack the eggs into four small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water two at a time and cook for 3 minutes, or until the white is set but the yolk remains runny. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat and stir in the cream. Heat through and season to taste with salt and pepper. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat and stir in the cream. Heat through and season to taste with salt and pepper. Divide the soup between four serving bowls and top each with a poached egg. Divide the soup between four serving bowls and top each with a poached egg."
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} | 2dfae927cc318bb21fe4d162db6c9e4b6dacdfaf99119b19a2c372f8406bb080 | Poached eggs with bacon recipe
Poached eggs with bacon and tomatoes An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_eggs_with_bacon_34208_16x9.jpg A great alternative to the traditional fry-up that’s low in calories but high in flavour. Poached eggs are a great way to make breakfast a little lighter and surprisingly easy to cook. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 1 of your 6 daily vegetable portions This meal provides 212 kcal per portion. 2 large ripe tomatoes, halved4 rashers smoked back bacon, all visible fat removed2 medium free-range eggsground black pepper 2 large ripe tomatoes, halved 4 rashers smoked back bacon, all visible fat removed 2 medium free-range eggs ground black pepper Method Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides.Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny.Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve. Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides. Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny. Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny. Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve. Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve. | {
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"content": "Poached eggs with bacon and tomatoes An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_eggs_with_bacon_34208_16x9.jpg A great alternative to the traditional fry-up that’s low in calories but high in flavour. Poached eggs are a great way to make breakfast a little lighter and surprisingly easy to cook. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 1 of your 6 daily vegetable portions This meal provides 212 kcal per portion. 2 large ripe tomatoes, halved4 rashers smoked back bacon, all visible fat removed2 medium free-range eggsground black pepper 2 large ripe tomatoes, halved 4 rashers smoked back bacon, all visible fat removed 2 medium free-range eggs ground black pepper Method Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides.Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny.Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve. Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides. Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny. Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny. Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve. Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve."
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} | 68b35fb1c5dc0e6b538caa1a42b8970ee1b2fc2dece5d51f727a08333951e706 | Grilled corned beef hash recipe
An average of 3.9 out of 5 stars from 7 ratings Grilled corned beef hash topped with pickles and poached eggs. 275g/10oz potatoes, cut into cubes but not peeled3 tbsp oil1 onion, sliced1 garlic clove, crushed225g/8oz canned corned beef, cut into cubes3 tbsp Worcestershire sauce1 large pickled gherkin, chopped1 tsp wholegrain mustardsalt and freshly ground black pepper 50g/2oz butter 275g/10oz potatoes, cut into cubes but not peeled 3 tbsp oil 1 onion, sliced 1 garlic clove, crushed 225g/8oz canned corned beef, cut into cubes 3 tbsp Worcestershire sauce 1 large pickled gherkin, chopped 1 tsp wholegrain mustard salt and freshly ground black pepper 50g/2oz butter 4 poached eggsbrown sauce and tomato ketchup 4 poached eggs brown sauce and tomato ketchup Method Boil the potatoes in a pan of salted water for five minutes, then drain.Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned.Tip the onion mixture into a bowl with the corned beef, Worcestershire sauce, chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well.Transfer this mixture to an ovenproof dish.Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown.Preheat the grill to high. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown.To serve, divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup. Boil the potatoes in a pan of salted water for five minutes, then drain. Boil the potatoes in a pan of salted water for five minutes, then drain. Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned. Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned. Tip the onion mixture into a bowl with the corned beef, Worcestershire sauce, chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well. Tip the onion mixture into a bowl with the corned beef, Worcestershire sauce, chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well. Transfer this mixture to an ovenproof dish. Transfer this mixture to an ovenproof dish. Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown. Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown. Preheat the grill to high. Preheat the grill to high. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown. To serve, divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup. To serve, divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup. | {
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"url": "https://www.bbc.co.uk/food/recipes/cornedbeefhash_87542",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Grilled corned beef hash recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings Grilled corned beef hash topped with pickles and poached eggs. 275g/10oz potatoes, cut into cubes but not peeled3 tbsp oil1 onion, sliced1 garlic clove, crushed225g/8oz canned corned beef, cut into cubes3 tbsp Worcestershire sauce1 large pickled gherkin, chopped1 tsp wholegrain mustardsalt and freshly ground black pepper 50g/2oz butter 275g/10oz potatoes, cut into cubes but not peeled 3 tbsp oil 1 onion, sliced 1 garlic clove, crushed 225g/8oz canned corned beef, cut into cubes 3 tbsp Worcestershire sauce 1 large pickled gherkin, chopped 1 tsp wholegrain mustard salt and freshly ground black pepper 50g/2oz butter 4 poached eggsbrown sauce and tomato ketchup 4 poached eggs brown sauce and tomato ketchup Method Boil the potatoes in a pan of salted water for five minutes, then drain.Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned.Tip the onion mixture into a bowl with the corned beef, Worcestershire sauce, chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well.Transfer this mixture to an ovenproof dish.Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown.Preheat the grill to high. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown.To serve, divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup. Boil the potatoes in a pan of salted water for five minutes, then drain. Boil the potatoes in a pan of salted water for five minutes, then drain. Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned. Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned. Tip the onion mixture into a bowl with the corned beef, Worcestershire sauce, chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well. Tip the onion mixture into a bowl with the corned beef, Worcestershire sauce, chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well. Transfer this mixture to an ovenproof dish. Transfer this mixture to an ovenproof dish. Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown. Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown. Preheat the grill to high. Preheat the grill to high. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown. To serve, divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup. To serve, divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup."
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} | 107ef62c79dc85ad5d8b577ebd7d755d1508beb89dcd6fb825ff3f94730ca6a9 | Cheat's eggs Benedict recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggsbenedict_9435_16x9.jpg Delia's eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat. Equipment: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray. 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter Method Preheat the grill to its highest setting.Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Poach the eggs in a pan of boiling water. Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates. | {
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"title": "Cheat's eggs Benedict recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggsbenedict_9435_16x9.jpg Delia's eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat. Equipment: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray. 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter Method Preheat the grill to its highest setting.Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Poach the eggs in a pan of boiling water. Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates."
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} | d0cae57ac6e88ceb70e73353aaff8cf5d6c921f595d41d20eed42fa68677a18f | Smoked salmon hash brown with poached egg recipe
Smoked salmon hash brown with poached egg and hollandaise An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_hash_brown_67032_16x9.jpg Use up leftover cooked and smoked salmon and potatoes in this quick and tasty festive brunch for four. 50ml/2fl oz white wine vinegar6 peppercorns1 bay leaf1 sprig tarragon2 egg yolks110g/4oz clarified butter, warmed1 lemon, juice only1 tbsp gluten-free wholegrain mustardpinch cayenne pepper 50ml/2fl oz white wine vinegar 6 peppercorns 1 bay leaf 1 sprig tarragon 2 egg yolks 110g/4oz clarified butter, warmed 1 lemon, juice only 1 tbsp gluten-free wholegrain mustard pinch cayenne pepper 1kg/2lb 4oz cooked potato, slightly mashed400g/14oz cooked salmon fillet150g/5½oz smoked salmon, torn into pieces150g/5½oz crème fraiche2 tbsp chopped dill75g/2½oz unsalted butter 1kg/2lb 4oz cooked potato, slightly mashed 400g/14oz cooked salmon fillet 150g/5½oz smoked salmon, torn into pieces 150g/5½oz crème fraiche 2 tbsp chopped dill 75g/2½oz unsalted butter salt, to taste1 tbsp white wine vinegar4 free-range eggs salt, to taste 1 tbsp white wine vinegar 4 free-range eggs Method For the hollandaise sauce, in a pan, heat the vinegar, peppercorns, bay leaf, tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve.Put the liquid and the egg yolks in a food processor and blend. With the motor running, gradually add the clarified butter until you have a smooth sauce. Finish with the lemon juice, mustard and cayenne pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface).For the smoked salmon hash brown, place the potato, salmon, smoked salmon, crème fraîche and dill in a large bowl and mix. Heat a large frying pan until hot and add the butter.To make each hash brown, place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp.For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.To serve, place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks. For the hollandaise sauce, in a pan, heat the vinegar, peppercorns, bay leaf, tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve. For the hollandaise sauce, in a pan, heat the vinegar, peppercorns, bay leaf, tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve. Put the liquid and the egg yolks in a food processor and blend. With the motor running, gradually add the clarified butter until you have a smooth sauce. Finish with the lemon juice, mustard and cayenne pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface). Put the liquid and the egg yolks in a food processor and blend. With the motor running, gradually add the clarified butter until you have a smooth sauce. Finish with the lemon juice, mustard and cayenne pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface). For the smoked salmon hash brown, place the potato, salmon, smoked salmon, crème fraîche and dill in a large bowl and mix. Heat a large frying pan until hot and add the butter. For the smoked salmon hash brown, place the potato, salmon, smoked salmon, crème fraîche and dill in a large bowl and mix. Heat a large frying pan until hot and add the butter. To make each hash brown, place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp. To make each hash brown, place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp. For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. To serve, place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks. To serve, place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks. Recipe tips You don't need a chefs' ring to make this potato cake, but it does help it to hold together better when you flip it over. If you don't mind a bit of falling apart, then you can go without it. Shop-bought hollandaise is also acceptable if you can find a good one. | {
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"title": "Smoked salmon hash brown with poached egg recipe",
"content": "Smoked salmon hash brown with poached egg and hollandaise An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_hash_brown_67032_16x9.jpg Use up leftover cooked and smoked salmon and potatoes in this quick and tasty festive brunch for four. 50ml/2fl oz white wine vinegar6 peppercorns1 bay leaf1 sprig tarragon2 egg yolks110g/4oz clarified butter, warmed1 lemon, juice only1 tbsp gluten-free wholegrain mustardpinch cayenne pepper 50ml/2fl oz white wine vinegar 6 peppercorns 1 bay leaf 1 sprig tarragon 2 egg yolks 110g/4oz clarified butter, warmed 1 lemon, juice only 1 tbsp gluten-free wholegrain mustard pinch cayenne pepper 1kg/2lb 4oz cooked potato, slightly mashed400g/14oz cooked salmon fillet150g/5½oz smoked salmon, torn into pieces150g/5½oz crème fraiche2 tbsp chopped dill75g/2½oz unsalted butter 1kg/2lb 4oz cooked potato, slightly mashed 400g/14oz cooked salmon fillet 150g/5½oz smoked salmon, torn into pieces 150g/5½oz crème fraiche 2 tbsp chopped dill 75g/2½oz unsalted butter salt, to taste1 tbsp white wine vinegar4 free-range eggs salt, to taste 1 tbsp white wine vinegar 4 free-range eggs Method For the hollandaise sauce, in a pan, heat the vinegar, peppercorns, bay leaf, tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve.Put the liquid and the egg yolks in a food processor and blend. With the motor running, gradually add the clarified butter until you have a smooth sauce. Finish with the lemon juice, mustard and cayenne pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface).For the smoked salmon hash brown, place the potato, salmon, smoked salmon, crème fraîche and dill in a large bowl and mix. Heat a large frying pan until hot and add the butter.To make each hash brown, place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp.For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.To serve, place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks. For the hollandaise sauce, in a pan, heat the vinegar, peppercorns, bay leaf, tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve. For the hollandaise sauce, in a pan, heat the vinegar, peppercorns, bay leaf, tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve. Put the liquid and the egg yolks in a food processor and blend. With the motor running, gradually add the clarified butter until you have a smooth sauce. Finish with the lemon juice, mustard and cayenne pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface). Put the liquid and the egg yolks in a food processor and blend. With the motor running, gradually add the clarified butter until you have a smooth sauce. Finish with the lemon juice, mustard and cayenne pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface). For the smoked salmon hash brown, place the potato, salmon, smoked salmon, crème fraîche and dill in a large bowl and mix. Heat a large frying pan until hot and add the butter. For the smoked salmon hash brown, place the potato, salmon, smoked salmon, crème fraîche and dill in a large bowl and mix. Heat a large frying pan until hot and add the butter. To make each hash brown, place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp. To make each hash brown, place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp. For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. For the poached eggs, bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. To serve, place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks. To serve, place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks. Recipe tips You don't need a chefs' ring to make this potato cake, but it does help it to hold together better when you flip it over. If you don't mind a bit of falling apart, then you can go without it. Shop-bought hollandaise is also acceptable if you can find a good one."
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} | 2a95f13675e4508cef8ccf69e173d831320ffec0696cdbd844be8b6df582f8ae | Spring asparagus and poached egg recipe
An average of 5.0 out of 5 stars from 3 ratings Here's a fresh simple way to enjoy seasonal asparagus with poached egg. Makes a lovely light spring meal or starter. 12 large asparagus spears, woody parts removed1 tsp white wine vinegar4 free-range eggs1 tbsp olive oil100ml/3½fl oz chicken stocksalt and freshly ground black pepperknob of butterdash sherry vinegar or dash balsamic vinegar 12 large asparagus spears, woody parts removed 1 tsp white wine vinegar 4 free-range eggs 1 tbsp olive oil 100ml/3½fl oz chicken stock salt and freshly ground black pepper knob of butter dash sherry vinegar or dash balsamic vinegar Method Place the asparagus in a large bowl of iced water to freshen and bring out the colour.Bring a large pan of water to the boil and add the white wine vinegar. To poach the eggs, stir the boiling water to form a whirlpool and crack the eggs into the water, one or two at a time. Poach for three minutes, or until the white is cooked and the yolk is runny. Remove with a slotted spoon and set aside. Meanwhile, heat a little olive oil in a non-stick frying pan with a lid. Take 10 of the asparagus spears and roll them in the hot oil. Add a little chicken stock and a knob of butter and season with salt and pepper before covering with a lid.Cook gently for 3-4 minutes, adding a little of the remaining chicken stock if needed.Once the asparagus is cooked, remove from the pan and set aside. Simmer the cooking liquid until the volume of the liquid has halved, adding a little butter to thicken and a dash of sherry vinegar or balsamic vinegar, to taste.Finely slice the reserved raw asparagus spears lengthways.Serve the cooked asparagus and poached eggs in shallow bowls with a little of the sauce, and garnish with the slices of raw asparagus. Place the asparagus in a large bowl of iced water to freshen and bring out the colour. Place the asparagus in a large bowl of iced water to freshen and bring out the colour. Bring a large pan of water to the boil and add the white wine vinegar. Bring a large pan of water to the boil and add the white wine vinegar. To poach the eggs, stir the boiling water to form a whirlpool and crack the eggs into the water, one or two at a time. Poach for three minutes, or until the white is cooked and the yolk is runny. Remove with a slotted spoon and set aside. To poach the eggs, stir the boiling water to form a whirlpool and crack the eggs into the water, one or two at a time. Poach for three minutes, or until the white is cooked and the yolk is runny. Remove with a slotted spoon and set aside. Meanwhile, heat a little olive oil in a non-stick frying pan with a lid. Take 10 of the asparagus spears and roll them in the hot oil. Add a little chicken stock and a knob of butter and season with salt and pepper before covering with a lid. Meanwhile, heat a little olive oil in a non-stick frying pan with a lid. Take 10 of the asparagus spears and roll them in the hot oil. Add a little chicken stock and a knob of butter and season with salt and pepper before covering with a lid. Cook gently for 3-4 minutes, adding a little of the remaining chicken stock if needed. Cook gently for 3-4 minutes, adding a little of the remaining chicken stock if needed. Once the asparagus is cooked, remove from the pan and set aside. Simmer the cooking liquid until the volume of the liquid has halved, adding a little butter to thicken and a dash of sherry vinegar or balsamic vinegar, to taste. Once the asparagus is cooked, remove from the pan and set aside. Simmer the cooking liquid until the volume of the liquid has halved, adding a little butter to thicken and a dash of sherry vinegar or balsamic vinegar, to taste. Finely slice the reserved raw asparagus spears lengthways. Finely slice the reserved raw asparagus spears lengthways. Serve the cooked asparagus and poached eggs in shallow bowls with a little of the sauce, and garnish with the slices of raw asparagus. Serve the cooked asparagus and poached eggs in shallow bowls with a little of the sauce, and garnish with the slices of raw asparagus. | {
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"title": "Spring asparagus and poached egg recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Here's a fresh simple way to enjoy seasonal asparagus with poached egg. Makes a lovely light spring meal or starter. 12 large asparagus spears, woody parts removed1 tsp white wine vinegar4 free-range eggs1 tbsp olive oil100ml/3½fl oz chicken stocksalt and freshly ground black pepperknob of butterdash sherry vinegar or dash balsamic vinegar 12 large asparagus spears, woody parts removed 1 tsp white wine vinegar 4 free-range eggs 1 tbsp olive oil 100ml/3½fl oz chicken stock salt and freshly ground black pepper knob of butter dash sherry vinegar or dash balsamic vinegar Method Place the asparagus in a large bowl of iced water to freshen and bring out the colour.Bring a large pan of water to the boil and add the white wine vinegar. To poach the eggs, stir the boiling water to form a whirlpool and crack the eggs into the water, one or two at a time. Poach for three minutes, or until the white is cooked and the yolk is runny. Remove with a slotted spoon and set aside. Meanwhile, heat a little olive oil in a non-stick frying pan with a lid. Take 10 of the asparagus spears and roll them in the hot oil. Add a little chicken stock and a knob of butter and season with salt and pepper before covering with a lid.Cook gently for 3-4 minutes, adding a little of the remaining chicken stock if needed.Once the asparagus is cooked, remove from the pan and set aside. Simmer the cooking liquid until the volume of the liquid has halved, adding a little butter to thicken and a dash of sherry vinegar or balsamic vinegar, to taste.Finely slice the reserved raw asparagus spears lengthways.Serve the cooked asparagus and poached eggs in shallow bowls with a little of the sauce, and garnish with the slices of raw asparagus. Place the asparagus in a large bowl of iced water to freshen and bring out the colour. Place the asparagus in a large bowl of iced water to freshen and bring out the colour. Bring a large pan of water to the boil and add the white wine vinegar. Bring a large pan of water to the boil and add the white wine vinegar. To poach the eggs, stir the boiling water to form a whirlpool and crack the eggs into the water, one or two at a time. Poach for three minutes, or until the white is cooked and the yolk is runny. Remove with a slotted spoon and set aside. To poach the eggs, stir the boiling water to form a whirlpool and crack the eggs into the water, one or two at a time. Poach for three minutes, or until the white is cooked and the yolk is runny. Remove with a slotted spoon and set aside. Meanwhile, heat a little olive oil in a non-stick frying pan with a lid. Take 10 of the asparagus spears and roll them in the hot oil. Add a little chicken stock and a knob of butter and season with salt and pepper before covering with a lid. Meanwhile, heat a little olive oil in a non-stick frying pan with a lid. Take 10 of the asparagus spears and roll them in the hot oil. Add a little chicken stock and a knob of butter and season with salt and pepper before covering with a lid. Cook gently for 3-4 minutes, adding a little of the remaining chicken stock if needed. Cook gently for 3-4 minutes, adding a little of the remaining chicken stock if needed. Once the asparagus is cooked, remove from the pan and set aside. Simmer the cooking liquid until the volume of the liquid has halved, adding a little butter to thicken and a dash of sherry vinegar or balsamic vinegar, to taste. Once the asparagus is cooked, remove from the pan and set aside. Simmer the cooking liquid until the volume of the liquid has halved, adding a little butter to thicken and a dash of sherry vinegar or balsamic vinegar, to taste. Finely slice the reserved raw asparagus spears lengthways. Finely slice the reserved raw asparagus spears lengthways. Serve the cooked asparagus and poached eggs in shallow bowls with a little of the sauce, and garnish with the slices of raw asparagus. Serve the cooked asparagus and poached eggs in shallow bowls with a little of the sauce, and garnish with the slices of raw asparagus."
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} | defcd3b1b9ec2ecc8ca8e046df933eb231b45cb2339fbda910dc166754c030c1 | Black bean and brown rice bowl with poached eggs recipe
An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_bean_and_smoke_29105_16x9.jpg The simple addition of poached eggs takes this dish from zero to hero in no time. You can even use leftover or pre-cooked rice. 110g/3½oz brown rice, rinsed1 tbsp olive oil400g tin black beans, drained and rinsed 2 tsp smoked paprika1 tsp white wine vinegar2 free-range eggs50g/2oz spinach 1 avocado, halved and sliced40g/1½oz feta, crumbled½ lemon, juice onlysea salt and freshly ground black pepper 110g/3½oz brown rice, rinsed 1 tbsp olive oil 400g tin black beans, drained and rinsed 2 tsp smoked paprika 1 tsp white wine vinegar 2 free-range eggs 50g/2oz spinach 1 avocado, halved and sliced 40g/1½oz feta, crumbled ½ lemon, juice only sea salt and freshly ground black pepper Method Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside. Place a little olive oil in a small pan, add the black beans and warm through over a low to medium heat. Stir through the smoked paprika.Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar. Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes. While the eggs are cooking, add the spinach to the beans and wilt for 2 minutes then season with salt and pepper. Place the cooked rice in a large bowl, add the spinach and black beans and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs, slices of avocado and crumbles of feta. Add lemon juice, salt and pepper to taste. Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside. Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside. Place a little olive oil in a small pan, add the black beans and warm through over a low to medium heat. Stir through the smoked paprika. Place a little olive oil in a small pan, add the black beans and warm through over a low to medium heat. Stir through the smoked paprika. Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar. Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes. Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar. Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes. While the eggs are cooking, add the spinach to the beans and wilt for 2 minutes then season with salt and pepper. While the eggs are cooking, add the spinach to the beans and wilt for 2 minutes then season with salt and pepper. Place the cooked rice in a large bowl, add the spinach and black beans and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs, slices of avocado and crumbles of feta. Add lemon juice, salt and pepper to taste. Place the cooked rice in a large bowl, add the spinach and black beans and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs, slices of avocado and crumbles of feta. Add lemon juice, salt and pepper to taste. | {
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"title": "Black bean and brown rice bowl with poached eggs recipe",
"content": "An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_bean_and_smoke_29105_16x9.jpg The simple addition of poached eggs takes this dish from zero to hero in no time. You can even use leftover or pre-cooked rice. 110g/3½oz brown rice, rinsed1 tbsp olive oil400g tin black beans, drained and rinsed 2 tsp smoked paprika1 tsp white wine vinegar2 free-range eggs50g/2oz spinach 1 avocado, halved and sliced40g/1½oz feta, crumbled½ lemon, juice onlysea salt and freshly ground black pepper 110g/3½oz brown rice, rinsed 1 tbsp olive oil 400g tin black beans, drained and rinsed 2 tsp smoked paprika 1 tsp white wine vinegar 2 free-range eggs 50g/2oz spinach 1 avocado, halved and sliced 40g/1½oz feta, crumbled ½ lemon, juice only sea salt and freshly ground black pepper Method Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside. Place a little olive oil in a small pan, add the black beans and warm through over a low to medium heat. Stir through the smoked paprika.Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar. Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes. While the eggs are cooking, add the spinach to the beans and wilt for 2 minutes then season with salt and pepper. Place the cooked rice in a large bowl, add the spinach and black beans and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs, slices of avocado and crumbles of feta. Add lemon juice, salt and pepper to taste. Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside. Bring a saucepan of water to the boil, add the rice and simmer for 30-40 minutes, until tender. Drain and set aside. Place a little olive oil in a small pan, add the black beans and warm through over a low to medium heat. Stir through the smoked paprika. Place a little olive oil in a small pan, add the black beans and warm through over a low to medium heat. Stir through the smoked paprika. Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar. Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes. Meanwhile, bring another pan of water to the boil, reduce to a simmer and add the white wine vinegar. Gently crack the eggs in one at a time, as close to the water as possible, and poach on a low simmer for 3 minutes. While the eggs are cooking, add the spinach to the beans and wilt for 2 minutes then season with salt and pepper. While the eggs are cooking, add the spinach to the beans and wilt for 2 minutes then season with salt and pepper. Place the cooked rice in a large bowl, add the spinach and black beans and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs, slices of avocado and crumbles of feta. Add lemon juice, salt and pepper to taste. Place the cooked rice in a large bowl, add the spinach and black beans and mix to combine. Spoon the mixture into two serving bowls and top with the poached eggs, slices of avocado and crumbles of feta. Add lemon juice, salt and pepper to taste."
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} | e22deea709e7c695fcaabc446e7c6aef88a40dbfb17e41d98fa9e3252e43da50 | Mexican sweetcorn pancakes, poached eggs and salsa recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexicansweetcornpanc_89498_16x9.jpg A healthy breakfast doesn't need to taste boring - add zing to your morning with salsa and sweetcorn pancakes. 100g/3½oz plain flour1 tsp baking powder1 free-range egg150ml/5fl oz whole milksalt and freshly ground black pepper1 sweetcorn on the cob, kernels only1 tbsp vegetable oil 100g/3½oz plain flour 1 tsp baking powder 1 free-range egg 150ml/5fl oz whole milk salt and freshly ground black pepper 1 sweetcorn on the cob, kernels only 1 tbsp vegetable oil 3 tomatoes, skin and seeds removed, chopped6 coriander sprigs, leaves only, chopped1 green chilli, very finely chopped pinch sugar¼ small red onion, finely chopped 1 lime, juice onlypinch sea saltfreshly ground black pepper 3 tomatoes, skin and seeds removed, chopped 6 coriander sprigs, leaves only, chopped 1 green chilli, very finely chopped pinch sugar ¼ small red onion, finely chopped 1 lime, juice only pinch sea salt freshly ground black pepper 1 tbsp white wine vinegar4 free-range eggs 1 tbsp white wine vinegar 4 free-range eggs Method For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn.Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter.For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper.For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper. To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa. For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn. For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn. Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter. Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter. For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper. For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper. For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper. For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper. To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa. To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa. | {
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"title": "Mexican sweetcorn pancakes, poached eggs and salsa recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexicansweetcornpanc_89498_16x9.jpg A healthy breakfast doesn't need to taste boring - add zing to your morning with salsa and sweetcorn pancakes. 100g/3½oz plain flour1 tsp baking powder1 free-range egg150ml/5fl oz whole milksalt and freshly ground black pepper1 sweetcorn on the cob, kernels only1 tbsp vegetable oil 100g/3½oz plain flour 1 tsp baking powder 1 free-range egg 150ml/5fl oz whole milk salt and freshly ground black pepper 1 sweetcorn on the cob, kernels only 1 tbsp vegetable oil 3 tomatoes, skin and seeds removed, chopped6 coriander sprigs, leaves only, chopped1 green chilli, very finely chopped pinch sugar¼ small red onion, finely chopped 1 lime, juice onlypinch sea saltfreshly ground black pepper 3 tomatoes, skin and seeds removed, chopped 6 coriander sprigs, leaves only, chopped 1 green chilli, very finely chopped pinch sugar ¼ small red onion, finely chopped 1 lime, juice only pinch sea salt freshly ground black pepper 1 tbsp white wine vinegar4 free-range eggs 1 tbsp white wine vinegar 4 free-range eggs Method For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn.Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter.For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper.For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper. To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa. For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn. For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn. Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter. Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter. For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper. For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper. For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper. For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper. To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa. To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa."
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} | db6d1ee73d169b136e64ea5004d3e8d2f0ca69d055ce7d03bd50f3d6748c621a | Stargazey pie recipe
For the mustard sauce, bring the stock to the boil in a non-reactive saucepan. Whisk in the crème fraîche, mustard, salt, mustard powder and lemon juice until well combined. Bring back to the simmer. Pass the sauce through a fine sieve into a jug and set aside. For the pie, cook the bacon in boiling water for 20 minutes. Drain, then allow to cool slightly before chopping into lardons.Bring another pan of water to the boil and cook the baby onions for 6-7 minutes, or until tender. Drain and refresh in cold water, then slice each onion in half. Set aside. Preheat the oven to 200C/400F/Gas 6.Roll out the puff pastry until 3-4mm thick, then cut into 4 equal-sized squares. Using a small circular pastry cutter the size of a golf ball, cut out 2 holes in each pastry square.Place each square on a baking tray and brush with the beaten egg yolk. Chill in the fridge for 15 minutes. Bake the pastry squares in the oven for 18-20 minutes, or until golden-brown and crisp. Remove from the oven and set aside. Turn the grill on to high. Place the sardine fillets, heads and tails on a solid grill tray, brush with the oil and season with salt and freshly ground black pepper. Grill for 2-3 minutes, or until golden-brown and just cooked through (the fish should be opaque all the way through and flake easily).Heat a frying pan until medium hot, add the butter and bacon lardons and fry gently for 3-4 minutes, or until golden-brown. Add the onions and stir in enough sauce to coat all the ingredients in the pan. Reserve the remaining sauce and keep warm. Bring a small pan of water to the boil, add the vinegar and a pinch of salt. Reduce the heat to a simmer. Crack the quail's eggs into a small bowl of iced water, then pour off any excess (there should only be just enough water to cover the eggs). Swirl the simmering water with a wooden spoon to create a whirlpool effect, then gently pour the quails' eggs into the centre of the whirlpool. Poach for about 1-2 minutes, or until the egg whites have set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper. To serve, divide the onion and bacon mixture between 4 serving plates. Arrange the sardine fillets on top, then place four poached quails' eggs around the fillet. Using a stick blender, blend the remaining sauce until frothy. Spoon the froth over the top of the sardines and eggs. Top each pile with the puff pastry squares, then place the sardine heads and tails through each hole in the pastry. Serve immediately. For the mustard sauce, bring the stock to the boil in a non-reactive saucepan. Whisk in the crème fraîche, mustard, salt, mustard powder and lemon juice until well combined. Bring back to the simmer. For the mustard sauce, bring the stock to the boil in a non-reactive saucepan. Whisk in the crème fraîche, mustard, salt, mustard powder and lemon juice until well combined. Bring back to the simmer. Pass the sauce through a fine sieve into a jug and set aside. Pass the sauce through a fine sieve into a jug and set aside. For the pie, cook the bacon in boiling water for 20 minutes. Drain, then allow to cool slightly before chopping into lardons. For the pie, cook the bacon in boiling water for 20 minutes. Drain, then allow to cool slightly before chopping into lardons. Bring another pan of water to the boil and cook the baby onions for 6-7 minutes, or until tender. Drain and refresh in cold water, then slice each onion in half. Set aside. Bring another pan of water to the boil and cook the baby onions for 6-7 minutes, or until tender. Drain and refresh in cold water, then slice each onion in half. Set aside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the puff pastry until 3-4mm thick, then cut into 4 equal-sized squares. Using a small circular pastry cutter the size of a golf ball, cut out 2 holes in each pastry square. Roll out the puff pastry until 3-4mm thick, then cut into 4 equal-sized squares. Using a small circular pastry cutter the size of a golf ball, cut out 2 holes in each pastry square. Place each square on a baking tray and brush with the beaten egg yolk. Chill in the fridge for 15 minutes. Place each square on a baking tray and brush with the beaten egg yolk. Chill in the fridge for 15 minutes. Bake the pastry squares in the oven for 18-20 minutes, or until golden-brown and crisp. Remove from the oven and set aside. Bake the pastry squares in the oven for 18-20 minutes, or until golden-brown and crisp. Remove from the oven and set aside. Turn the grill on to high. Turn the grill on to high. Place the sardine fillets, heads and tails on a solid grill tray, brush with the oil and season with salt and freshly ground black pepper. Grill for 2-3 minutes, or until golden-brown and just cooked through (the fish should be opaque all the way through and flake easily). Place the sardine fillets, heads and tails on a solid grill tray, brush with the oil and season with salt and freshly ground black pepper. Grill for 2-3 minutes, or until golden-brown and just cooked through (the fish should be opaque all the way through and flake easily). Heat a frying pan until medium hot, add the butter and bacon lardons and fry gently for 3-4 minutes, or until golden-brown. Add the onions and stir in enough sauce to coat all the ingredients in the pan. Reserve the remaining sauce and keep warm. Heat a frying pan until medium hot, add the butter and bacon lardons and fry gently for 3-4 minutes, or until golden-brown. Add the onions and stir in enough sauce to coat all the ingredients in the pan. Reserve the remaining sauce and keep warm. Bring a small pan of water to the boil, add the vinegar and a pinch of salt. Reduce the heat to a simmer. Bring a small pan of water to the boil, add the vinegar and a pinch of salt. Reduce the heat to a simmer. Crack the quail's eggs into a small bowl of iced water, then pour off any excess (there should only be just enough water to cover the eggs). Swirl the simmering water with a wooden spoon to create a whirlpool effect, then gently pour the quails' eggs into the centre of the whirlpool. Poach for about 1-2 minutes, or until the egg whites have set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper. Crack the quail's eggs into a small bowl of iced water, then pour off any excess (there should only be just enough water to cover the eggs). Swirl the simmering water with a wooden spoon to create a whirlpool effect, then gently pour the quails' eggs into the centre of the whirlpool. Poach for about 1-2 minutes, or until the egg whites have set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper. To serve, divide the onion and bacon mixture between 4 serving plates. Arrange the sardine fillets on top, then place four poached quails' eggs around the fillet. Using a stick blender, blend the remaining sauce until frothy. Spoon the froth over the top of the sardines and eggs. Top each pile with the puff pastry squares, then place the sardine heads and tails through each hole in the pastry. Serve immediately. To serve, divide the onion and bacon mixture between 4 serving plates. Arrange the sardine fillets on top, then place four poached quails' eggs around the fillet. Using a stick blender, blend the remaining sauce until frothy. Spoon the froth over the top of the sardines and eggs. Top each pile with the puff pastry squares, then place the sardine heads and tails through each hole in the pastry. Serve immediately. | {
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"title": "Stargazey pie recipe",
"content": "For the mustard sauce, bring the stock to the boil in a non-reactive saucepan. Whisk in the crème fraîche, mustard, salt, mustard powder and lemon juice until well combined. Bring back to the simmer. Pass the sauce through a fine sieve into a jug and set aside. For the pie, cook the bacon in boiling water for 20 minutes. Drain, then allow to cool slightly before chopping into lardons.Bring another pan of water to the boil and cook the baby onions for 6-7 minutes, or until tender. Drain and refresh in cold water, then slice each onion in half. Set aside. Preheat the oven to 200C/400F/Gas 6.Roll out the puff pastry until 3-4mm thick, then cut into 4 equal-sized squares. Using a small circular pastry cutter the size of a golf ball, cut out 2 holes in each pastry square.Place each square on a baking tray and brush with the beaten egg yolk. Chill in the fridge for 15 minutes. Bake the pastry squares in the oven for 18-20 minutes, or until golden-brown and crisp. Remove from the oven and set aside. Turn the grill on to high. Place the sardine fillets, heads and tails on a solid grill tray, brush with the oil and season with salt and freshly ground black pepper. Grill for 2-3 minutes, or until golden-brown and just cooked through (the fish should be opaque all the way through and flake easily).Heat a frying pan until medium hot, add the butter and bacon lardons and fry gently for 3-4 minutes, or until golden-brown. Add the onions and stir in enough sauce to coat all the ingredients in the pan. Reserve the remaining sauce and keep warm. Bring a small pan of water to the boil, add the vinegar and a pinch of salt. Reduce the heat to a simmer. Crack the quail's eggs into a small bowl of iced water, then pour off any excess (there should only be just enough water to cover the eggs). Swirl the simmering water with a wooden spoon to create a whirlpool effect, then gently pour the quails' eggs into the centre of the whirlpool. Poach for about 1-2 minutes, or until the egg whites have set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper. To serve, divide the onion and bacon mixture between 4 serving plates. Arrange the sardine fillets on top, then place four poached quails' eggs around the fillet. Using a stick blender, blend the remaining sauce until frothy. Spoon the froth over the top of the sardines and eggs. Top each pile with the puff pastry squares, then place the sardine heads and tails through each hole in the pastry. Serve immediately. For the mustard sauce, bring the stock to the boil in a non-reactive saucepan. Whisk in the crème fraîche, mustard, salt, mustard powder and lemon juice until well combined. Bring back to the simmer. For the mustard sauce, bring the stock to the boil in a non-reactive saucepan. Whisk in the crème fraîche, mustard, salt, mustard powder and lemon juice until well combined. Bring back to the simmer. Pass the sauce through a fine sieve into a jug and set aside. Pass the sauce through a fine sieve into a jug and set aside. For the pie, cook the bacon in boiling water for 20 minutes. Drain, then allow to cool slightly before chopping into lardons. For the pie, cook the bacon in boiling water for 20 minutes. Drain, then allow to cool slightly before chopping into lardons. Bring another pan of water to the boil and cook the baby onions for 6-7 minutes, or until tender. Drain and refresh in cold water, then slice each onion in half. Set aside. Bring another pan of water to the boil and cook the baby onions for 6-7 minutes, or until tender. Drain and refresh in cold water, then slice each onion in half. Set aside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll out the puff pastry until 3-4mm thick, then cut into 4 equal-sized squares. Using a small circular pastry cutter the size of a golf ball, cut out 2 holes in each pastry square. Roll out the puff pastry until 3-4mm thick, then cut into 4 equal-sized squares. Using a small circular pastry cutter the size of a golf ball, cut out 2 holes in each pastry square. Place each square on a baking tray and brush with the beaten egg yolk. Chill in the fridge for 15 minutes. Place each square on a baking tray and brush with the beaten egg yolk. Chill in the fridge for 15 minutes. Bake the pastry squares in the oven for 18-20 minutes, or until golden-brown and crisp. Remove from the oven and set aside. Bake the pastry squares in the oven for 18-20 minutes, or until golden-brown and crisp. Remove from the oven and set aside. Turn the grill on to high. Turn the grill on to high. Place the sardine fillets, heads and tails on a solid grill tray, brush with the oil and season with salt and freshly ground black pepper. Grill for 2-3 minutes, or until golden-brown and just cooked through (the fish should be opaque all the way through and flake easily). Place the sardine fillets, heads and tails on a solid grill tray, brush with the oil and season with salt and freshly ground black pepper. Grill for 2-3 minutes, or until golden-brown and just cooked through (the fish should be opaque all the way through and flake easily). Heat a frying pan until medium hot, add the butter and bacon lardons and fry gently for 3-4 minutes, or until golden-brown. Add the onions and stir in enough sauce to coat all the ingredients in the pan. Reserve the remaining sauce and keep warm. Heat a frying pan until medium hot, add the butter and bacon lardons and fry gently for 3-4 minutes, or until golden-brown. Add the onions and stir in enough sauce to coat all the ingredients in the pan. Reserve the remaining sauce and keep warm. Bring a small pan of water to the boil, add the vinegar and a pinch of salt. Reduce the heat to a simmer. Bring a small pan of water to the boil, add the vinegar and a pinch of salt. Reduce the heat to a simmer. Crack the quail's eggs into a small bowl of iced water, then pour off any excess (there should only be just enough water to cover the eggs). Swirl the simmering water with a wooden spoon to create a whirlpool effect, then gently pour the quails' eggs into the centre of the whirlpool. Poach for about 1-2 minutes, or until the egg whites have set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper. Crack the quail's eggs into a small bowl of iced water, then pour off any excess (there should only be just enough water to cover the eggs). Swirl the simmering water with a wooden spoon to create a whirlpool effect, then gently pour the quails' eggs into the centre of the whirlpool. Poach for about 1-2 minutes, or until the egg whites have set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper. To serve, divide the onion and bacon mixture between 4 serving plates. Arrange the sardine fillets on top, then place four poached quails' eggs around the fillet. Using a stick blender, blend the remaining sauce until frothy. Spoon the froth over the top of the sardines and eggs. Top each pile with the puff pastry squares, then place the sardine heads and tails through each hole in the pastry. Serve immediately. To serve, divide the onion and bacon mixture between 4 serving plates. Arrange the sardine fillets on top, then place four poached quails' eggs around the fillet. Using a stick blender, blend the remaining sauce until frothy. Spoon the froth over the top of the sardines and eggs. Top each pile with the puff pastry squares, then place the sardine heads and tails through each hole in the pastry. Serve immediately."
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} | 6617440ebb1a815f01043ff5faa0f9b7ad91d0a339f18f45b12d139d93cf4b5d | Curried cauliflower soup recipe
Heat 1 tablespoon of the rapeseed oil in a deep-sided sauté pan over a medium heat. Add the onion and fry for 1-2 minutes, or until just softened. Stir in the curry powder and cook for a further minute, then add the cauliflower and stir-fry for 2-3 minutes.Pour in the milk and vegetable stock and bring the soup to the boil, then reduce the heat until the soup is simmering and simmer gently for 12-15 minutes, or until the cauliflower florets are just tender.Meanwhile, poach the eggs. Prepare a bowl of iced water. Bring a pan of water to the boil and add the vinegar and a pinch of salt, then reduce the heat until the water is just simmering. Crack 1 of the eggs into a small bowl. Whisk the water to create a whirlpool, then drop the egg into the vortex. Simmer for 1-1½ minutes, then carefully lift the poached egg out of the pan and transfer to the iced water. Repeat the poaching process with the remaining eggs. Keep the eggs chilled in the fridge, in the water, until needed.Heat 2 tablespoons of the rapeseed oil in a separate frying pan over a medium heat. Fry the bread cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper. Set aside.When the soup is ready, set aside to cool slightly, then blend to a smooth purée using a food processor or hand-held blender. Return the soup to the saucepan, season, to taste, with salt and freshly ground black pepper, then finish with a squeeze of lemon juice.When ready to serve, bring a pan of water to the boil, then remove it from the heat and gently lower the poached eggs into the water all at once to reheat for 30-60 seconds, or until hot throughout. Serve the soup in bowls and garnish each portion with a poached egg, a scattering of croûtons and herbs, and a drizzle of the remaining rapeseed oil. Heat 1 tablespoon of the rapeseed oil in a deep-sided sauté pan over a medium heat. Add the onion and fry for 1-2 minutes, or until just softened. Stir in the curry powder and cook for a further minute, then add the cauliflower and stir-fry for 2-3 minutes. Heat 1 tablespoon of the rapeseed oil in a deep-sided sauté pan over a medium heat. Add the onion and fry for 1-2 minutes, or until just softened. Stir in the curry powder and cook for a further minute, then add the cauliflower and stir-fry for 2-3 minutes. Pour in the milk and vegetable stock and bring the soup to the boil, then reduce the heat until the soup is simmering and simmer gently for 12-15 minutes, or until the cauliflower florets are just tender. Pour in the milk and vegetable stock and bring the soup to the boil, then reduce the heat until the soup is simmering and simmer gently for 12-15 minutes, or until the cauliflower florets are just tender. Meanwhile, poach the eggs. Prepare a bowl of iced water. Bring a pan of water to the boil and add the vinegar and a pinch of salt, then reduce the heat until the water is just simmering. Meanwhile, poach the eggs. Prepare a bowl of iced water. Bring a pan of water to the boil and add the vinegar and a pinch of salt, then reduce the heat until the water is just simmering. Crack 1 of the eggs into a small bowl. Whisk the water to create a whirlpool, then drop the egg into the vortex. Simmer for 1-1½ minutes, then carefully lift the poached egg out of the pan and transfer to the iced water. Crack 1 of the eggs into a small bowl. Whisk the water to create a whirlpool, then drop the egg into the vortex. Simmer for 1-1½ minutes, then carefully lift the poached egg out of the pan and transfer to the iced water. Repeat the poaching process with the remaining eggs. Keep the eggs chilled in the fridge, in the water, until needed. Repeat the poaching process with the remaining eggs. Keep the eggs chilled in the fridge, in the water, until needed. Heat 2 tablespoons of the rapeseed oil in a separate frying pan over a medium heat. Fry the bread cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper. Set aside. Heat 2 tablespoons of the rapeseed oil in a separate frying pan over a medium heat. Fry the bread cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper. Set aside. When the soup is ready, set aside to cool slightly, then blend to a smooth purée using a food processor or hand-held blender. Return the soup to the saucepan, season, to taste, with salt and freshly ground black pepper, then finish with a squeeze of lemon juice. When the soup is ready, set aside to cool slightly, then blend to a smooth purée using a food processor or hand-held blender. Return the soup to the saucepan, season, to taste, with salt and freshly ground black pepper, then finish with a squeeze of lemon juice. When ready to serve, bring a pan of water to the boil, then remove it from the heat and gently lower the poached eggs into the water all at once to reheat for 30-60 seconds, or until hot throughout. When ready to serve, bring a pan of water to the boil, then remove it from the heat and gently lower the poached eggs into the water all at once to reheat for 30-60 seconds, or until hot throughout. Serve the soup in bowls and garnish each portion with a poached egg, a scattering of croûtons and herbs, and a drizzle of the remaining rapeseed oil. Serve the soup in bowls and garnish each portion with a poached egg, a scattering of croûtons and herbs, and a drizzle of the remaining rapeseed oil. | {
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"content": "Heat 1 tablespoon of the rapeseed oil in a deep-sided sauté pan over a medium heat. Add the onion and fry for 1-2 minutes, or until just softened. Stir in the curry powder and cook for a further minute, then add the cauliflower and stir-fry for 2-3 minutes.Pour in the milk and vegetable stock and bring the soup to the boil, then reduce the heat until the soup is simmering and simmer gently for 12-15 minutes, or until the cauliflower florets are just tender.Meanwhile, poach the eggs. Prepare a bowl of iced water. Bring a pan of water to the boil and add the vinegar and a pinch of salt, then reduce the heat until the water is just simmering. Crack 1 of the eggs into a small bowl. Whisk the water to create a whirlpool, then drop the egg into the vortex. Simmer for 1-1½ minutes, then carefully lift the poached egg out of the pan and transfer to the iced water. Repeat the poaching process with the remaining eggs. Keep the eggs chilled in the fridge, in the water, until needed.Heat 2 tablespoons of the rapeseed oil in a separate frying pan over a medium heat. Fry the bread cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper. Set aside.When the soup is ready, set aside to cool slightly, then blend to a smooth purée using a food processor or hand-held blender. Return the soup to the saucepan, season, to taste, with salt and freshly ground black pepper, then finish with a squeeze of lemon juice.When ready to serve, bring a pan of water to the boil, then remove it from the heat and gently lower the poached eggs into the water all at once to reheat for 30-60 seconds, or until hot throughout. Serve the soup in bowls and garnish each portion with a poached egg, a scattering of croûtons and herbs, and a drizzle of the remaining rapeseed oil. Heat 1 tablespoon of the rapeseed oil in a deep-sided sauté pan over a medium heat. Add the onion and fry for 1-2 minutes, or until just softened. Stir in the curry powder and cook for a further minute, then add the cauliflower and stir-fry for 2-3 minutes. Heat 1 tablespoon of the rapeseed oil in a deep-sided sauté pan over a medium heat. Add the onion and fry for 1-2 minutes, or until just softened. Stir in the curry powder and cook for a further minute, then add the cauliflower and stir-fry for 2-3 minutes. Pour in the milk and vegetable stock and bring the soup to the boil, then reduce the heat until the soup is simmering and simmer gently for 12-15 minutes, or until the cauliflower florets are just tender. Pour in the milk and vegetable stock and bring the soup to the boil, then reduce the heat until the soup is simmering and simmer gently for 12-15 minutes, or until the cauliflower florets are just tender. Meanwhile, poach the eggs. Prepare a bowl of iced water. Bring a pan of water to the boil and add the vinegar and a pinch of salt, then reduce the heat until the water is just simmering. Meanwhile, poach the eggs. Prepare a bowl of iced water. Bring a pan of water to the boil and add the vinegar and a pinch of salt, then reduce the heat until the water is just simmering. Crack 1 of the eggs into a small bowl. Whisk the water to create a whirlpool, then drop the egg into the vortex. Simmer for 1-1½ minutes, then carefully lift the poached egg out of the pan and transfer to the iced water. Crack 1 of the eggs into a small bowl. Whisk the water to create a whirlpool, then drop the egg into the vortex. Simmer for 1-1½ minutes, then carefully lift the poached egg out of the pan and transfer to the iced water. Repeat the poaching process with the remaining eggs. Keep the eggs chilled in the fridge, in the water, until needed. Repeat the poaching process with the remaining eggs. Keep the eggs chilled in the fridge, in the water, until needed. Heat 2 tablespoons of the rapeseed oil in a separate frying pan over a medium heat. Fry the bread cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper. Set aside. Heat 2 tablespoons of the rapeseed oil in a separate frying pan over a medium heat. Fry the bread cubes on all sides until golden-brown all over, then set aside to drain on kitchen paper. Set aside. When the soup is ready, set aside to cool slightly, then blend to a smooth purée using a food processor or hand-held blender. Return the soup to the saucepan, season, to taste, with salt and freshly ground black pepper, then finish with a squeeze of lemon juice. When the soup is ready, set aside to cool slightly, then blend to a smooth purée using a food processor or hand-held blender. Return the soup to the saucepan, season, to taste, with salt and freshly ground black pepper, then finish with a squeeze of lemon juice. When ready to serve, bring a pan of water to the boil, then remove it from the heat and gently lower the poached eggs into the water all at once to reheat for 30-60 seconds, or until hot throughout. When ready to serve, bring a pan of water to the boil, then remove it from the heat and gently lower the poached eggs into the water all at once to reheat for 30-60 seconds, or until hot throughout. Serve the soup in bowls and garnish each portion with a poached egg, a scattering of croûtons and herbs, and a drizzle of the remaining rapeseed oil. Serve the soup in bowls and garnish each portion with a poached egg, a scattering of croûtons and herbs, and a drizzle of the remaining rapeseed oil."
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} | 7bc8f4bb4e306521424bda9f3177808a644eb0c486c39dd21ec72afc903a0a8d | Chicken skewers with muhammara and moutabal recipe
An average of 0.0 out of 5 stars from 0 ratings This Middle Eastern feast is the perfect way to impress friends and family at the weekend. 1 tbsp freshly ground black pepper1 tbsp ground dried lime3 garlic cloves, crushed1 tsp ground cumin½ tsp grated fresh root ginger2 large skinless chicken breasts, cut into cubes 1 tbsp freshly ground black pepper 1 tbsp ground dried lime 3 garlic cloves, crushed 1 tsp ground cumin ½ tsp grated fresh root ginger 2 large skinless chicken breasts, cut into cubes 2 aubergines3 green chillies4 tbsp Greek-style yoghurt4 tbsp tahini1 lemon, juice only1 garlic clove, crushedsalt and freshly ground black pepper 2 aubergines 3 green chillies 4 tbsp Greek-style yoghurt 4 tbsp tahini 1 lemon, juice only 1 garlic clove, crushed salt and freshly ground black pepper 400g/14oz Greek-style yoghurt2 garlic cloves, crushed1 lemon, juice only1 tbsp white wine vinegar1 tbsp chopped fresh dill1 tbsp Aleppo pepper4 free-range eggs, softly poached2 tbsp olive oil 400g/14oz Greek-style yoghurt 2 garlic cloves, crushed 1 lemon, juice only 1 tbsp white wine vinegar 1 tbsp chopped fresh dill 1 tbsp Aleppo pepper 4 free-range eggs, softly poached 2 tbsp olive oil 4 roasted red peppers from a jar150g/5½oz walnuts, toasted and roughly chopped3 garlic cloves, roughly chopped1 tsp Aleppo pepper1 lemon juice2 tbsp pomegranate molasses1 tsp ground cumin2–4 tbsp olive oil3 tbsp pomegranate seeds, to garnishfresh mint leaves, to garnish 4 roasted red peppers from a jar 150g/5½oz walnuts, toasted and roughly chopped 3 garlic cloves, roughly chopped 1 tsp Aleppo pepper 1 lemon juice 2 tbsp pomegranate molasses 1 tsp ground cumin 2–4 tbsp olive oil 3 tbsp pomegranate seeds, to garnish fresh mint leaves, to garnish flatbreads flatbreads Method To make the chicken, mix all of the ingredients, except the chicken, in a large bowl. Add the chicken, stir to coat and leave to marinate for 1–2 hours.Preheat a griddle pan over a medium-high heat. Thread the chicken pieces onto skewers and griddle for 10–12 minutes until cooked through. Set aside. To make the moutabal, preheat a barbecue to hot or turn on the flame of a gas hob. Carefully blacken the aubergines and chillies all over on the barbecue or directly over the flame of the hob (using long metal tongs and a heatproof glove) until soft inside. Leave to cool slightly. Peel the aubergines, scrape out the flesh and chop well. Chop the chillies and mix the aubergine and chillies with the remaining ingredients. Season with salt and pepper. Set aside. To make the eggs, mix the yoghurt, garlic, lemon and vinegar in a bowl. Spread the yoghurt mixture over a serving plate and sprinkle with the dill and Aleppo pepper. Add the poached eggs and olive oil. To make the muhammara, blend all of the ingredients in a food processor or blender to a smooth paste. Garnish with the pomegranate seeds and mint leaves.Serve the chicken skewers, moutabal, eggs and muhammara in separate dishes with the flatbreads alongside for dipping. To make the chicken, mix all of the ingredients, except the chicken, in a large bowl. Add the chicken, stir to coat and leave to marinate for 1–2 hours. To make the chicken, mix all of the ingredients, except the chicken, in a large bowl. Add the chicken, stir to coat and leave to marinate for 1–2 hours. Preheat a griddle pan over a medium-high heat. Thread the chicken pieces onto skewers and griddle for 10–12 minutes until cooked through. Set aside. Preheat a griddle pan over a medium-high heat. Thread the chicken pieces onto skewers and griddle for 10–12 minutes until cooked through. Set aside. To make the moutabal, preheat a barbecue to hot or turn on the flame of a gas hob. Carefully blacken the aubergines and chillies all over on the barbecue or directly over the flame of the hob (using long metal tongs and a heatproof glove) until soft inside. Leave to cool slightly. To make the moutabal, preheat a barbecue to hot or turn on the flame of a gas hob. Carefully blacken the aubergines and chillies all over on the barbecue or directly over the flame of the hob (using long metal tongs and a heatproof glove) until soft inside. Leave to cool slightly. Peel the aubergines, scrape out the flesh and chop well. Chop the chillies and mix the aubergine and chillies with the remaining ingredients. Season with salt and pepper. Set aside. Peel the aubergines, scrape out the flesh and chop well. Chop the chillies and mix the aubergine and chillies with the remaining ingredients. Season with salt and pepper. Set aside. To make the eggs, mix the yoghurt, garlic, lemon and vinegar in a bowl. To make the eggs, mix the yoghurt, garlic, lemon and vinegar in a bowl. Spread the yoghurt mixture over a serving plate and sprinkle with the dill and Aleppo pepper. Add the poached eggs and olive oil. Spread the yoghurt mixture over a serving plate and sprinkle with the dill and Aleppo pepper. Add the poached eggs and olive oil. To make the muhammara, blend all of the ingredients in a food processor or blender to a smooth paste. Garnish with the pomegranate seeds and mint leaves. To make the muhammara, blend all of the ingredients in a food processor or blender to a smooth paste. Garnish with the pomegranate seeds and mint leaves. Serve the chicken skewers, moutabal, eggs and muhammara in separate dishes with the flatbreads alongside for dipping. Serve the chicken skewers, moutabal, eggs and muhammara in separate dishes with the flatbreads alongside for dipping. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings This Middle Eastern feast is the perfect way to impress friends and family at the weekend. 1 tbsp freshly ground black pepper1 tbsp ground dried lime3 garlic cloves, crushed1 tsp ground cumin½ tsp grated fresh root ginger2 large skinless chicken breasts, cut into cubes 1 tbsp freshly ground black pepper 1 tbsp ground dried lime 3 garlic cloves, crushed 1 tsp ground cumin ½ tsp grated fresh root ginger 2 large skinless chicken breasts, cut into cubes 2 aubergines3 green chillies4 tbsp Greek-style yoghurt4 tbsp tahini1 lemon, juice only1 garlic clove, crushedsalt and freshly ground black pepper 2 aubergines 3 green chillies 4 tbsp Greek-style yoghurt 4 tbsp tahini 1 lemon, juice only 1 garlic clove, crushed salt and freshly ground black pepper 400g/14oz Greek-style yoghurt2 garlic cloves, crushed1 lemon, juice only1 tbsp white wine vinegar1 tbsp chopped fresh dill1 tbsp Aleppo pepper4 free-range eggs, softly poached2 tbsp olive oil 400g/14oz Greek-style yoghurt 2 garlic cloves, crushed 1 lemon, juice only 1 tbsp white wine vinegar 1 tbsp chopped fresh dill 1 tbsp Aleppo pepper 4 free-range eggs, softly poached 2 tbsp olive oil 4 roasted red peppers from a jar150g/5½oz walnuts, toasted and roughly chopped3 garlic cloves, roughly chopped1 tsp Aleppo pepper1 lemon juice2 tbsp pomegranate molasses1 tsp ground cumin2–4 tbsp olive oil3 tbsp pomegranate seeds, to garnishfresh mint leaves, to garnish 4 roasted red peppers from a jar 150g/5½oz walnuts, toasted and roughly chopped 3 garlic cloves, roughly chopped 1 tsp Aleppo pepper 1 lemon juice 2 tbsp pomegranate molasses 1 tsp ground cumin 2–4 tbsp olive oil 3 tbsp pomegranate seeds, to garnish fresh mint leaves, to garnish flatbreads flatbreads Method To make the chicken, mix all of the ingredients, except the chicken, in a large bowl. Add the chicken, stir to coat and leave to marinate for 1–2 hours.Preheat a griddle pan over a medium-high heat. Thread the chicken pieces onto skewers and griddle for 10–12 minutes until cooked through. Set aside. To make the moutabal, preheat a barbecue to hot or turn on the flame of a gas hob. Carefully blacken the aubergines and chillies all over on the barbecue or directly over the flame of the hob (using long metal tongs and a heatproof glove) until soft inside. Leave to cool slightly. Peel the aubergines, scrape out the flesh and chop well. Chop the chillies and mix the aubergine and chillies with the remaining ingredients. Season with salt and pepper. Set aside. To make the eggs, mix the yoghurt, garlic, lemon and vinegar in a bowl. Spread the yoghurt mixture over a serving plate and sprinkle with the dill and Aleppo pepper. Add the poached eggs and olive oil. To make the muhammara, blend all of the ingredients in a food processor or blender to a smooth paste. Garnish with the pomegranate seeds and mint leaves.Serve the chicken skewers, moutabal, eggs and muhammara in separate dishes with the flatbreads alongside for dipping. To make the chicken, mix all of the ingredients, except the chicken, in a large bowl. Add the chicken, stir to coat and leave to marinate for 1–2 hours. To make the chicken, mix all of the ingredients, except the chicken, in a large bowl. Add the chicken, stir to coat and leave to marinate for 1–2 hours. Preheat a griddle pan over a medium-high heat. Thread the chicken pieces onto skewers and griddle for 10–12 minutes until cooked through. Set aside. Preheat a griddle pan over a medium-high heat. Thread the chicken pieces onto skewers and griddle for 10–12 minutes until cooked through. Set aside. To make the moutabal, preheat a barbecue to hot or turn on the flame of a gas hob. Carefully blacken the aubergines and chillies all over on the barbecue or directly over the flame of the hob (using long metal tongs and a heatproof glove) until soft inside. Leave to cool slightly. To make the moutabal, preheat a barbecue to hot or turn on the flame of a gas hob. Carefully blacken the aubergines and chillies all over on the barbecue or directly over the flame of the hob (using long metal tongs and a heatproof glove) until soft inside. Leave to cool slightly. Peel the aubergines, scrape out the flesh and chop well. Chop the chillies and mix the aubergine and chillies with the remaining ingredients. Season with salt and pepper. Set aside. Peel the aubergines, scrape out the flesh and chop well. Chop the chillies and mix the aubergine and chillies with the remaining ingredients. Season with salt and pepper. Set aside. To make the eggs, mix the yoghurt, garlic, lemon and vinegar in a bowl. To make the eggs, mix the yoghurt, garlic, lemon and vinegar in a bowl. Spread the yoghurt mixture over a serving plate and sprinkle with the dill and Aleppo pepper. Add the poached eggs and olive oil. Spread the yoghurt mixture over a serving plate and sprinkle with the dill and Aleppo pepper. Add the poached eggs and olive oil. To make the muhammara, blend all of the ingredients in a food processor or blender to a smooth paste. Garnish with the pomegranate seeds and mint leaves. To make the muhammara, blend all of the ingredients in a food processor or blender to a smooth paste. Garnish with the pomegranate seeds and mint leaves. Serve the chicken skewers, moutabal, eggs and muhammara in separate dishes with the flatbreads alongside for dipping. Serve the chicken skewers, moutabal, eggs and muhammara in separate dishes with the flatbreads alongside for dipping."
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} | 4c2f3fc0bb8be56474cdb225b58c9d3c5f035f5905ba74ba250ee8c3824e4fc8 | Roast wild duck breast with walnuts and celery recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_wild_duck_breast_74643_16x9.jpg A sophisticated supper featuring rich duck breast finished in Madeira wine and garlic, served with an autumnal garnish. 2 wild duck breasts or 1 (farmed) duck breast2 tbsp olive oil1 black figs, sliced1 tsp chopped fresh thyme 1 bay leaf 50ml/2fl oz Madeira1 garlic clove, crushed 100ml/3½fl oz dark stock, such as chicken or beefsalt and black pepper 2 wild duck breasts or 1 (farmed) duck breast 2 tbsp olive oil 1 black figs, sliced 1 tsp chopped fresh thyme 1 bay leaf 50ml/2fl oz Madeira 1 garlic clove, crushed 100ml/3½fl oz dark stock, such as chicken or beef salt and black pepper 50g/1¾oz unsalted butter1 celery heart and a few leaves, heart sliced in to 1–2cm 6 fresh/wet walnuts (or use dried)10 muscat grapes 1 black fig, quartered 50g/1¾oz unsalted butter 1 celery heart and a few leaves, heart sliced in to 1–2cm 6 fresh/wet walnuts (or use dried) 10 muscat grapes 1 black fig, quartered Method To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Season the duck breast with salt and black pepper and heat a little oil in a ovenproof frying pan, then add the duck skin side down and fry until golden brown before turning over. This will take around 2 minutes. Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and cook for a further 2 minutes. Remove from the oven and rest. In a separate frying pan, sauté the celery in the butter to colour, this will take 2–3 minutes, then add the walnuts, figs and grapes and leave off the heat.Slice the duck and serve with the resting juices and the celery and grape garnish on the side. To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Season the duck breast with salt and black pepper and heat a little oil in a ovenproof frying pan, then add the duck skin side down and fry until golden brown before turning over. This will take around 2 minutes. To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Season the duck breast with salt and black pepper and heat a little oil in a ovenproof frying pan, then add the duck skin side down and fry until golden brown before turning over. This will take around 2 minutes. Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and cook for a further 2 minutes. Remove from the oven and rest. Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and cook for a further 2 minutes. Remove from the oven and rest. In a separate frying pan, sauté the celery in the butter to colour, this will take 2–3 minutes, then add the walnuts, figs and grapes and leave off the heat. In a separate frying pan, sauté the celery in the butter to colour, this will take 2–3 minutes, then add the walnuts, figs and grapes and leave off the heat. Slice the duck and serve with the resting juices and the celery and grape garnish on the side. Slice the duck and serve with the resting juices and the celery and grape garnish on the side. | {
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"title": "Roast wild duck breast with walnuts and celery 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/roast_wild_duck_breast_74643_16x9.jpg A sophisticated supper featuring rich duck breast finished in Madeira wine and garlic, served with an autumnal garnish. 2 wild duck breasts or 1 (farmed) duck breast2 tbsp olive oil1 black figs, sliced1 tsp chopped fresh thyme 1 bay leaf 50ml/2fl oz Madeira1 garlic clove, crushed 100ml/3½fl oz dark stock, such as chicken or beefsalt and black pepper 2 wild duck breasts or 1 (farmed) duck breast 2 tbsp olive oil 1 black figs, sliced 1 tsp chopped fresh thyme 1 bay leaf 50ml/2fl oz Madeira 1 garlic clove, crushed 100ml/3½fl oz dark stock, such as chicken or beef salt and black pepper 50g/1¾oz unsalted butter1 celery heart and a few leaves, heart sliced in to 1–2cm 6 fresh/wet walnuts (or use dried)10 muscat grapes 1 black fig, quartered 50g/1¾oz unsalted butter 1 celery heart and a few leaves, heart sliced in to 1–2cm 6 fresh/wet walnuts (or use dried) 10 muscat grapes 1 black fig, quartered Method To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Season the duck breast with salt and black pepper and heat a little oil in a ovenproof frying pan, then add the duck skin side down and fry until golden brown before turning over. This will take around 2 minutes. Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and cook for a further 2 minutes. Remove from the oven and rest. In a separate frying pan, sauté the celery in the butter to colour, this will take 2–3 minutes, then add the walnuts, figs and grapes and leave off the heat.Slice the duck and serve with the resting juices and the celery and grape garnish on the side. To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Season the duck breast with salt and black pepper and heat a little oil in a ovenproof frying pan, then add the duck skin side down and fry until golden brown before turning over. This will take around 2 minutes. To make the duck, preheat the oven to 200C/180C Fan/Gas 6. Season the duck breast with salt and black pepper and heat a little oil in a ovenproof frying pan, then add the duck skin side down and fry until golden brown before turning over. This will take around 2 minutes. Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and cook for a further 2 minutes. Remove from the oven and rest. Turnover and lay the duck on top of the sliced fig, thyme and bay and roast in the oven for 4–5 minutes, depending on the size of your breast, until pink. Add the Madeira, garlic and stock and cook for a further 2 minutes. Remove from the oven and rest. In a separate frying pan, sauté the celery in the butter to colour, this will take 2–3 minutes, then add the walnuts, figs and grapes and leave off the heat. In a separate frying pan, sauté the celery in the butter to colour, this will take 2–3 minutes, then add the walnuts, figs and grapes and leave off the heat. Slice the duck and serve with the resting juices and the celery and grape garnish on the side. Slice the duck and serve with the resting juices and the celery and grape garnish on the side."
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} | c404266e83493598bbb3b5a7b4efdf192a087a1812a37836ed4b388fcdc65853 | Duck and sorrel broth (green borscht) recipe
An average of 4.5 out of 5 stars from 2 ratings Olia's borscht is perfect for using up any leftover poultry. If you don't fancy duck, chicken would work just as well. 2 duck carcasses (preferably organic)1 large onion, roughly chopped2 leeks, roughly chopped2 celery sticks, roughly chopped3 carrots, 2 roughly chopped, 1 grated 2 fresh bay leaves, torn2 banana shallots, finely chopped 2 duck carcasses (preferably organic) 1 large onion, roughly chopped 2 leeks, roughly chopped 2 celery sticks, roughly chopped 3 carrots, 2 roughly chopped, 1 grated 2 fresh bay leaves, torn 2 banana shallots, finely chopped 50g/1¾oz sorrel leaves, sliced1 small bunch dill, roughly chopped4 spring onions, thinly sliced6 hard-boiled quails' eggs, halvedred veined or green micro sorrel (optional) 50g/1¾oz sorrel leaves, sliced 1 small bunch dill, roughly chopped 4 spring onions, thinly sliced 6 hard-boiled quails' eggs, halved red veined or green micro sorrel (optional) Method To make the broth, put the duck carcasses, onion, leek, celery, roughly chopped carrots and bay leaves in a very large saucepan and pour over cold water until the carcasses are just covered. Bring to the boil, skim any scum that naturally comes to the surface and lower the temperature. Simmer gently for 2 hours, or until the liquid has reduced by half and the stock is rich and fragrant. Remove the carcasses from the pan, pick off any meat and set aside, discarding the bones.Strain the broth into a large bowl through a sieve and discard the vegetables. Season the broth well.Skim a tablespoon of the duck fat off the stock and place in a frying pan set over a high heat for about a minute or until the water has evaporated, leaving just the fat. Add the shallots and cook for 5 minutes or until softened. Add the grated carrots and cook over a medium heat until soft and starting to caramelise. Tip the fried vegetables into the broth and stir well.To serve, put a little of the reserved meat in the bottom of each bowl, pour over the broth and top with the remaining ingredients. To make the broth, put the duck carcasses, onion, leek, celery, roughly chopped carrots and bay leaves in a very large saucepan and pour over cold water until the carcasses are just covered. Bring to the boil, skim any scum that naturally comes to the surface and lower the temperature. Simmer gently for 2 hours, or until the liquid has reduced by half and the stock is rich and fragrant. To make the broth, put the duck carcasses, onion, leek, celery, roughly chopped carrots and bay leaves in a very large saucepan and pour over cold water until the carcasses are just covered. Bring to the boil, skim any scum that naturally comes to the surface and lower the temperature. Simmer gently for 2 hours, or until the liquid has reduced by half and the stock is rich and fragrant. Remove the carcasses from the pan, pick off any meat and set aside, discarding the bones. Remove the carcasses from the pan, pick off any meat and set aside, discarding the bones. Strain the broth into a large bowl through a sieve and discard the vegetables. Season the broth well. Strain the broth into a large bowl through a sieve and discard the vegetables. Season the broth well. Skim a tablespoon of the duck fat off the stock and place in a frying pan set over a high heat for about a minute or until the water has evaporated, leaving just the fat. Add the shallots and cook for 5 minutes or until softened. Add the grated carrots and cook over a medium heat until soft and starting to caramelise. Tip the fried vegetables into the broth and stir well. Skim a tablespoon of the duck fat off the stock and place in a frying pan set over a high heat for about a minute or until the water has evaporated, leaving just the fat. Add the shallots and cook for 5 minutes or until softened. Add the grated carrots and cook over a medium heat until soft and starting to caramelise. Tip the fried vegetables into the broth and stir well. To serve, put a little of the reserved meat in the bottom of each bowl, pour over the broth and top with the remaining ingredients. To serve, put a little of the reserved meat in the bottom of each bowl, pour over the broth and top with the remaining ingredients. | {
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"title": "Duck and sorrel broth (green borscht) recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Olia's borscht is perfect for using up any leftover poultry. If you don't fancy duck, chicken would work just as well. 2 duck carcasses (preferably organic)1 large onion, roughly chopped2 leeks, roughly chopped2 celery sticks, roughly chopped3 carrots, 2 roughly chopped, 1 grated 2 fresh bay leaves, torn2 banana shallots, finely chopped 2 duck carcasses (preferably organic) 1 large onion, roughly chopped 2 leeks, roughly chopped 2 celery sticks, roughly chopped 3 carrots, 2 roughly chopped, 1 grated 2 fresh bay leaves, torn 2 banana shallots, finely chopped 50g/1¾oz sorrel leaves, sliced1 small bunch dill, roughly chopped4 spring onions, thinly sliced6 hard-boiled quails' eggs, halvedred veined or green micro sorrel (optional) 50g/1¾oz sorrel leaves, sliced 1 small bunch dill, roughly chopped 4 spring onions, thinly sliced 6 hard-boiled quails' eggs, halved red veined or green micro sorrel (optional) Method To make the broth, put the duck carcasses, onion, leek, celery, roughly chopped carrots and bay leaves in a very large saucepan and pour over cold water until the carcasses are just covered. Bring to the boil, skim any scum that naturally comes to the surface and lower the temperature. Simmer gently for 2 hours, or until the liquid has reduced by half and the stock is rich and fragrant. Remove the carcasses from the pan, pick off any meat and set aside, discarding the bones.Strain the broth into a large bowl through a sieve and discard the vegetables. Season the broth well.Skim a tablespoon of the duck fat off the stock and place in a frying pan set over a high heat for about a minute or until the water has evaporated, leaving just the fat. Add the shallots and cook for 5 minutes or until softened. Add the grated carrots and cook over a medium heat until soft and starting to caramelise. Tip the fried vegetables into the broth and stir well.To serve, put a little of the reserved meat in the bottom of each bowl, pour over the broth and top with the remaining ingredients. To make the broth, put the duck carcasses, onion, leek, celery, roughly chopped carrots and bay leaves in a very large saucepan and pour over cold water until the carcasses are just covered. Bring to the boil, skim any scum that naturally comes to the surface and lower the temperature. Simmer gently for 2 hours, or until the liquid has reduced by half and the stock is rich and fragrant. To make the broth, put the duck carcasses, onion, leek, celery, roughly chopped carrots and bay leaves in a very large saucepan and pour over cold water until the carcasses are just covered. Bring to the boil, skim any scum that naturally comes to the surface and lower the temperature. Simmer gently for 2 hours, or until the liquid has reduced by half and the stock is rich and fragrant. Remove the carcasses from the pan, pick off any meat and set aside, discarding the bones. Remove the carcasses from the pan, pick off any meat and set aside, discarding the bones. Strain the broth into a large bowl through a sieve and discard the vegetables. Season the broth well. Strain the broth into a large bowl through a sieve and discard the vegetables. Season the broth well. Skim a tablespoon of the duck fat off the stock and place in a frying pan set over a high heat for about a minute or until the water has evaporated, leaving just the fat. Add the shallots and cook for 5 minutes or until softened. Add the grated carrots and cook over a medium heat until soft and starting to caramelise. Tip the fried vegetables into the broth and stir well. Skim a tablespoon of the duck fat off the stock and place in a frying pan set over a high heat for about a minute or until the water has evaporated, leaving just the fat. Add the shallots and cook for 5 minutes or until softened. Add the grated carrots and cook over a medium heat until soft and starting to caramelise. Tip the fried vegetables into the broth and stir well. To serve, put a little of the reserved meat in the bottom of each bowl, pour over the broth and top with the remaining ingredients. To serve, put a little of the reserved meat in the bottom of each bowl, pour over the broth and top with the remaining ingredients."
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} | 47798ce28e26c4e28b8ef4d239a4ab4f6e9045177494dfc620147fa8edb59960 | Roasted duck breast with anchovy salad recipe
An average of 1.0 out of 5 stars from 2 ratings Quick-roasted duck, served pink and alongside a fresh fennel and watercress salad. Finish with an anchovy dressing to really impress. 1 small duck breast 1 shallot, sliced lengthways¼ fennel bulb, thinly slicedhandful watercress1 tbsp capers salt and freshly ground black pepper 1 small duck breast 1 shallot, sliced lengthways ¼ fennel bulb, thinly sliced handful watercress 1 tbsp capers salt and freshly ground black pepper 3 anchovies ½ garlic clove, finely chopped½ tsp Dijon mustard 1 tsp red wine vinegar 3 tsp olive oil splash hot sauce 3 anchovies ½ garlic clove, finely chopped ½ tsp Dijon mustard 1 tsp red wine vinegar 3 tsp olive oil splash hot sauce Method Preheat the oven to 180C/160C Fan/Gas 4. Season the duck with salt and black pepper, place on a baking tray and roast for 12–15 minutes until rare. Remove and rest the duck.Meanwhile, mix all the dressing ingredients together, taste and season. Combine the shallot, fennel, watercress and capers in a bowl. Drizzle over the anchovy dressing. Slice the duck breast, mix through the salad and serve on a serving plate. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Season the duck with salt and black pepper, place on a baking tray and roast for 12–15 minutes until rare. Remove and rest the duck. Season the duck with salt and black pepper, place on a baking tray and roast for 12–15 minutes until rare. Remove and rest the duck. Meanwhile, mix all the dressing ingredients together, taste and season. Meanwhile, mix all the dressing ingredients together, taste and season. Combine the shallot, fennel, watercress and capers in a bowl. Drizzle over the anchovy dressing. Combine the shallot, fennel, watercress and capers in a bowl. Drizzle over the anchovy dressing. Slice the duck breast, mix through the salad and serve on a serving plate. Slice the duck breast, mix through the salad and serve on a serving plate. | {
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"title": "Roasted duck breast with anchovy salad recipe",
"content": "An average of 1.0 out of 5 stars from 2 ratings Quick-roasted duck, served pink and alongside a fresh fennel and watercress salad. Finish with an anchovy dressing to really impress. 1 small duck breast 1 shallot, sliced lengthways¼ fennel bulb, thinly slicedhandful watercress1 tbsp capers salt and freshly ground black pepper 1 small duck breast 1 shallot, sliced lengthways ¼ fennel bulb, thinly sliced handful watercress 1 tbsp capers salt and freshly ground black pepper 3 anchovies ½ garlic clove, finely chopped½ tsp Dijon mustard 1 tsp red wine vinegar 3 tsp olive oil splash hot sauce 3 anchovies ½ garlic clove, finely chopped ½ tsp Dijon mustard 1 tsp red wine vinegar 3 tsp olive oil splash hot sauce Method Preheat the oven to 180C/160C Fan/Gas 4. Season the duck with salt and black pepper, place on a baking tray and roast for 12–15 minutes until rare. Remove and rest the duck.Meanwhile, mix all the dressing ingredients together, taste and season. Combine the shallot, fennel, watercress and capers in a bowl. Drizzle over the anchovy dressing. Slice the duck breast, mix through the salad and serve on a serving plate. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Season the duck with salt and black pepper, place on a baking tray and roast for 12–15 minutes until rare. Remove and rest the duck. Season the duck with salt and black pepper, place on a baking tray and roast for 12–15 minutes until rare. Remove and rest the duck. Meanwhile, mix all the dressing ingredients together, taste and season. Meanwhile, mix all the dressing ingredients together, taste and season. Combine the shallot, fennel, watercress and capers in a bowl. Drizzle over the anchovy dressing. Combine the shallot, fennel, watercress and capers in a bowl. Drizzle over the anchovy dressing. Slice the duck breast, mix through the salad and serve on a serving plate. Slice the duck breast, mix through the salad and serve on a serving plate."
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} | af46e3c9020d7612a958c3a02827c05e9efdf527a9783d1167fd5e7994a3a121 | The Hairy Bikers' Bakewell tart recipe
An average of 4.2 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakewelltart_89618_16x9.jpg A true British classic pudding, Bakewell tart is best served slightly warm with a dollop of lightly whipped cream. 280g/10oz plain flour, plus extra for dusting1 small free-range egg, beaten1 free-range egg yolk165g/5¾oz unsalted butter65g/2½oz caster sugarpinch salt30g/1oz ground almonds 280g/10oz plain flour, plus extra for dusting 1 small free-range egg, beaten 1 free-range egg yolk 165g/5¾oz unsalted butter 65g/2½oz caster sugar pinch salt 30g/1oz ground almonds 300g/10½oz ground almonds130g/4¾oz caster sugar6 free-range eggs, beatensplash almond essence3 tbsp raspberry jam25g/1oz flaked almonds 300g/10½oz ground almonds 130g/4¾oz caster sugar 6 free-range eggs, beaten splash almond essence 3 tbsp raspberry jam 25g/1oz flaked almonds Method For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.Add the eggs and egg yolk one at a time and pulse until a smooth dough is formed.Wrap the dough in cling film and chill in the fridge for half an hour.Preheat the oven to 180C/160C Fan/Gas 4.Grease and flour a 23cm/9in loose-bottomed tart tin.Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle).Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out.Reduce the oven temperature to 165C/145C Fan/Gas 2.Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.Add the beaten eggs and almond essence and mix well.When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base.Pour the filling mixture over the raspberry jam to fill the pastry case.Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over. Remove from the oven and allow to cool. Serve warm or cold. For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs. For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs. Add the eggs and egg yolk one at a time and pulse until a smooth dough is formed. Add the eggs and egg yolk one at a time and pulse until a smooth dough is formed. Wrap the dough in cling film and chill in the fridge for half an hour. Wrap the dough in cling film and chill in the fridge for half an hour. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour a 23cm/9in loose-bottomed tart tin. Grease and flour a 23cm/9in loose-bottomed tart tin. Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle). Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle). Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes. Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes. Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out. Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out. Reduce the oven temperature to 165C/145C Fan/Gas 2. Reduce the oven temperature to 165C/145C Fan/Gas 2. Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well. Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well. Add the beaten eggs and almond essence and mix well. Add the beaten eggs and almond essence and mix well. When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base. When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base. Pour the filling mixture over the raspberry jam to fill the pastry case. Pour the filling mixture over the raspberry jam to fill the pastry case. Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over. Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over. Remove from the oven and allow to cool. Serve warm or cold. Remove from the oven and allow to cool. Serve warm or cold. | {
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"title": "The Hairy Bikers' Bakewell tart recipe",
"content": "An average of 4.2 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakewelltart_89618_16x9.jpg A true British classic pudding, Bakewell tart is best served slightly warm with a dollop of lightly whipped cream. 280g/10oz plain flour, plus extra for dusting1 small free-range egg, beaten1 free-range egg yolk165g/5¾oz unsalted butter65g/2½oz caster sugarpinch salt30g/1oz ground almonds 280g/10oz plain flour, plus extra for dusting 1 small free-range egg, beaten 1 free-range egg yolk 165g/5¾oz unsalted butter 65g/2½oz caster sugar pinch salt 30g/1oz ground almonds 300g/10½oz ground almonds130g/4¾oz caster sugar6 free-range eggs, beatensplash almond essence3 tbsp raspberry jam25g/1oz flaked almonds 300g/10½oz ground almonds 130g/4¾oz caster sugar 6 free-range eggs, beaten splash almond essence 3 tbsp raspberry jam 25g/1oz flaked almonds Method For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs.Add the eggs and egg yolk one at a time and pulse until a smooth dough is formed.Wrap the dough in cling film and chill in the fridge for half an hour.Preheat the oven to 180C/160C Fan/Gas 4.Grease and flour a 23cm/9in loose-bottomed tart tin.Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle).Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes.Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out.Reduce the oven temperature to 165C/145C Fan/Gas 2.Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well.Add the beaten eggs and almond essence and mix well.When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base.Pour the filling mixture over the raspberry jam to fill the pastry case.Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over. Remove from the oven and allow to cool. Serve warm or cold. For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs. For the pastry, place the flour, salt, sugar, butter and almonds into a food processor and pulse until the mixture resembles breadcrumbs. Add the eggs and egg yolk one at a time and pulse until a smooth dough is formed. Add the eggs and egg yolk one at a time and pulse until a smooth dough is formed. Wrap the dough in cling film and chill in the fridge for half an hour. Wrap the dough in cling film and chill in the fridge for half an hour. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour a 23cm/9in loose-bottomed tart tin. Grease and flour a 23cm/9in loose-bottomed tart tin. Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle). Unwrap the chilled pastry and roll out onto a cold, floured work surface. (NB: this is a very 'short' pastry and at first will be difficult to handle). Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes. Line the tart tin with the pastry and trim off any excess. Prick the base with a fork, then cover the pastry lightly with some baking parchment. Cover the parchment with baking beans or uncooked rice and place into the oven to bake blind for 15 minutes. Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out. Remove from the oven and remove the baking beans or rice and the baking parchment and set aside to cool. If the pastry base is still a little raw, return to the oven for a minute or two to dry out. Reduce the oven temperature to 165C/145C Fan/Gas 2. Reduce the oven temperature to 165C/145C Fan/Gas 2. Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well. Meanwhile, for the filling, place the ground almonds and caster sugar into a bowl and mix well. Add the beaten eggs and almond essence and mix well. Add the beaten eggs and almond essence and mix well. When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base. When the pastry has cooled spread a generous layer of raspberry jam onto the pastry base. Pour the filling mixture over the raspberry jam to fill the pastry case. Pour the filling mixture over the raspberry jam to fill the pastry case. Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over. Top with flaked almonds, then bake in the oven for 25-30 minutes, or until the filling is baked through and golden-brown all over. Remove from the oven and allow to cool. Serve warm or cold. Remove from the oven and allow to cool. Serve warm or cold."
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} | fc6192c6d1f964b91c7eea980ef459be49a506ed89f106ca1d3afe37684ad25f | Custard recipe
An average of 4.0 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/custard_1293_16x9.jpg This easy custard is great for everyday puddings and is also a skill that's useful for other recipes like ice cream. 600ml/1 pint full-fat milk1 vanilla pod, slit lengthways and seeds scraped out3 free-range eggs, yolks only25g/1oz caster sugar2 tsp cornflour 600ml/1 pint full-fat milk 1 vanilla pod, slit lengthways and seeds scraped out 3 free-range eggs, yolks only 25g/1oz caster sugar 2 tsp cornflour Method Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly.Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste.Slowly pour the hot milk into the paste, stirring constantly until completely combined.Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly. Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly. Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste. Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste. Slowly pour the hot milk into the paste, stirring constantly until completely combined. Slowly pour the hot milk into the paste, stirring constantly until completely combined. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Recipe tips You can substitute 1 tsp vanilla extract for the vanilla pod. Just add it after the eggs and milk have thickened and before it cools. You can remove, wash and dry the vanilla pod to re-use in another recipe, such as vanilla sugar. | {
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"title": "Custard recipe",
"content": "An average of 4.0 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/custard_1293_16x9.jpg This easy custard is great for everyday puddings and is also a skill that's useful for other recipes like ice cream. 600ml/1 pint full-fat milk1 vanilla pod, slit lengthways and seeds scraped out3 free-range eggs, yolks only25g/1oz caster sugar2 tsp cornflour 600ml/1 pint full-fat milk 1 vanilla pod, slit lengthways and seeds scraped out 3 free-range eggs, yolks only 25g/1oz caster sugar 2 tsp cornflour Method Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly.Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste.Slowly pour the hot milk into the paste, stirring constantly until completely combined.Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly. Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly. Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste. Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste. Slowly pour the hot milk into the paste, stirring constantly until completely combined. Slowly pour the hot milk into the paste, stirring constantly until completely combined. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Recipe tips You can substitute 1 tsp vanilla extract for the vanilla pod. Just add it after the eggs and milk have thickened and before it cools. You can remove, wash and dry the vanilla pod to re-use in another recipe, such as vanilla sugar."
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} | 8a06be4ff8f612c2c861aaaba260bed2b174cf82708cf8c2834cd13510ec1186 | Chicken liver parfait with brandy recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenliverparfaitw_90184_16x9.jpg This simple recipe works great as a light lunch or starter, and can be made the day before. 200g/7oz butter, melted1kg/2lb 3oz chicken liverssalt and freshly ground black pepper1 tbsp brandy4 tbsp double creamTo decorateA few crushed black peppercorns 200g/7oz butter, melted 1kg/2lb 3oz chicken livers salt and freshly ground black pepper 1 tbsp brandy 4 tbsp double cream To decorate A few crushed black peppercorns Method Clean the chicken livers, removing and discarding any greenish or sinewy bits.Heat two tablespoons of the melted butter in a heavy-based frying pan. When the butter begins to foam, add the chicken livers to the hot pan.Cook the livers gently for 3-4 minutes, carefully moving them around, but don't allow them to brown. (You may need to do this in batches, depending on the size of your pan.) Season with salt and freshly ground black pepper.Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. Allow the livers to cool slightly.Spoon the livers (not including the cooking juices) into the bowl of a food processor and blend. With the motor running, add most of the remaining butter (reserving two tablespoons for the top) in a steady stream. Don't add the milk solids that will have sunk to the bottom of the pan.With the motor still running, add the double cream and blend for a few more seconds. The liver mixture should be fairly smooth.Pass the liver mixture through a sieve, pushing the mixture through with a wooden spoon into a bowl, discarding any hard bits that remain in the sieve (this will take about 10-15 minutes). This will make an ultra-smooth parfait.Spoon the parfait into a terrine dish and smooth the surface with a knife, if necessary. Sprinkle a few crushed peppercorns on top and pour over the reserved melted butter. Place in the fridge to cool and set firm for at least two hours.Using a spoon heated in hot water, scoop the parfait out onto a serving plate. Serve with toasted brioche and some mixed baby salad leaves. Clean the chicken livers, removing and discarding any greenish or sinewy bits. Clean the chicken livers, removing and discarding any greenish or sinewy bits. Heat two tablespoons of the melted butter in a heavy-based frying pan. When the butter begins to foam, add the chicken livers to the hot pan. Heat two tablespoons of the melted butter in a heavy-based frying pan. When the butter begins to foam, add the chicken livers to the hot pan. Cook the livers gently for 3-4 minutes, carefully moving them around, but don't allow them to brown. (You may need to do this in batches, depending on the size of your pan.) Season with salt and freshly ground black pepper. Cook the livers gently for 3-4 minutes, carefully moving them around, but don't allow them to brown. (You may need to do this in batches, depending on the size of your pan.) Season with salt and freshly ground black pepper. Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. Allow the livers to cool slightly. Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. Allow the livers to cool slightly. Spoon the livers (not including the cooking juices) into the bowl of a food processor and blend. With the motor running, add most of the remaining butter (reserving two tablespoons for the top) in a steady stream. Don't add the milk solids that will have sunk to the bottom of the pan. Spoon the livers (not including the cooking juices) into the bowl of a food processor and blend. With the motor running, add most of the remaining butter (reserving two tablespoons for the top) in a steady stream. Don't add the milk solids that will have sunk to the bottom of the pan. With the motor still running, add the double cream and blend for a few more seconds. The liver mixture should be fairly smooth. With the motor still running, add the double cream and blend for a few more seconds. The liver mixture should be fairly smooth. Pass the liver mixture through a sieve, pushing the mixture through with a wooden spoon into a bowl, discarding any hard bits that remain in the sieve (this will take about 10-15 minutes). This will make an ultra-smooth parfait. Pass the liver mixture through a sieve, pushing the mixture through with a wooden spoon into a bowl, discarding any hard bits that remain in the sieve (this will take about 10-15 minutes). This will make an ultra-smooth parfait. Spoon the parfait into a terrine dish and smooth the surface with a knife, if necessary. Sprinkle a few crushed peppercorns on top and pour over the reserved melted butter. Place in the fridge to cool and set firm for at least two hours. Spoon the parfait into a terrine dish and smooth the surface with a knife, if necessary. Sprinkle a few crushed peppercorns on top and pour over the reserved melted butter. Place in the fridge to cool and set firm for at least two hours. Using a spoon heated in hot water, scoop the parfait out onto a serving plate. Serve with toasted brioche and some mixed baby salad leaves. Using a spoon heated in hot water, scoop the parfait out onto a serving plate. Serve with toasted brioche and some mixed baby salad leaves. | {
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"title": "Chicken liver parfait with brandy 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/chickenliverparfaitw_90184_16x9.jpg This simple recipe works great as a light lunch or starter, and can be made the day before. 200g/7oz butter, melted1kg/2lb 3oz chicken liverssalt and freshly ground black pepper1 tbsp brandy4 tbsp double creamTo decorateA few crushed black peppercorns 200g/7oz butter, melted 1kg/2lb 3oz chicken livers salt and freshly ground black pepper 1 tbsp brandy 4 tbsp double cream To decorate A few crushed black peppercorns Method Clean the chicken livers, removing and discarding any greenish or sinewy bits.Heat two tablespoons of the melted butter in a heavy-based frying pan. When the butter begins to foam, add the chicken livers to the hot pan.Cook the livers gently for 3-4 minutes, carefully moving them around, but don't allow them to brown. (You may need to do this in batches, depending on the size of your pan.) Season with salt and freshly ground black pepper.Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. Allow the livers to cool slightly.Spoon the livers (not including the cooking juices) into the bowl of a food processor and blend. With the motor running, add most of the remaining butter (reserving two tablespoons for the top) in a steady stream. Don't add the milk solids that will have sunk to the bottom of the pan.With the motor still running, add the double cream and blend for a few more seconds. The liver mixture should be fairly smooth.Pass the liver mixture through a sieve, pushing the mixture through with a wooden spoon into a bowl, discarding any hard bits that remain in the sieve (this will take about 10-15 minutes). This will make an ultra-smooth parfait.Spoon the parfait into a terrine dish and smooth the surface with a knife, if necessary. Sprinkle a few crushed peppercorns on top and pour over the reserved melted butter. Place in the fridge to cool and set firm for at least two hours.Using a spoon heated in hot water, scoop the parfait out onto a serving plate. Serve with toasted brioche and some mixed baby salad leaves. Clean the chicken livers, removing and discarding any greenish or sinewy bits. Clean the chicken livers, removing and discarding any greenish or sinewy bits. Heat two tablespoons of the melted butter in a heavy-based frying pan. When the butter begins to foam, add the chicken livers to the hot pan. Heat two tablespoons of the melted butter in a heavy-based frying pan. When the butter begins to foam, add the chicken livers to the hot pan. Cook the livers gently for 3-4 minutes, carefully moving them around, but don't allow them to brown. (You may need to do this in batches, depending on the size of your pan.) Season with salt and freshly ground black pepper. Cook the livers gently for 3-4 minutes, carefully moving them around, but don't allow them to brown. (You may need to do this in batches, depending on the size of your pan.) Season with salt and freshly ground black pepper. Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. Allow the livers to cool slightly. Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. Allow the livers to cool slightly. Spoon the livers (not including the cooking juices) into the bowl of a food processor and blend. With the motor running, add most of the remaining butter (reserving two tablespoons for the top) in a steady stream. Don't add the milk solids that will have sunk to the bottom of the pan. Spoon the livers (not including the cooking juices) into the bowl of a food processor and blend. With the motor running, add most of the remaining butter (reserving two tablespoons for the top) in a steady stream. Don't add the milk solids that will have sunk to the bottom of the pan. With the motor still running, add the double cream and blend for a few more seconds. The liver mixture should be fairly smooth. With the motor still running, add the double cream and blend for a few more seconds. The liver mixture should be fairly smooth. Pass the liver mixture through a sieve, pushing the mixture through with a wooden spoon into a bowl, discarding any hard bits that remain in the sieve (this will take about 10-15 minutes). This will make an ultra-smooth parfait. Pass the liver mixture through a sieve, pushing the mixture through with a wooden spoon into a bowl, discarding any hard bits that remain in the sieve (this will take about 10-15 minutes). This will make an ultra-smooth parfait. Spoon the parfait into a terrine dish and smooth the surface with a knife, if necessary. Sprinkle a few crushed peppercorns on top and pour over the reserved melted butter. Place in the fridge to cool and set firm for at least two hours. Spoon the parfait into a terrine dish and smooth the surface with a knife, if necessary. Sprinkle a few crushed peppercorns on top and pour over the reserved melted butter. Place in the fridge to cool and set firm for at least two hours. Using a spoon heated in hot water, scoop the parfait out onto a serving plate. Serve with toasted brioche and some mixed baby salad leaves. Using a spoon heated in hot water, scoop the parfait out onto a serving plate. Serve with toasted brioche and some mixed baby salad leaves."
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} | c9fe8ee82d798fe080df7c1db4eaf1f78e918e5648c639047bb1c1576d2508a1 | Rolled lamb shoulder with olives recipe
Rolled lamb shoulder with olives and borlotti beans An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rolled_lamb_shoulder_97674_16x9.jpg This flavour-packed lamb shoulder cooked in olive tapenade, borlotti beans, cherry tomatoes, oregano and black olives serves up to six hungry guests. If using dried borlotti beans, they will need to be soaked for at least six hours ahead of time. For a vegan version, try Sarit and Itamar's borlotti bean stew. 1.8kg/4lb deboned lamb shoulder (if you have the bones too, all the better) 150g/5½oz jar olive tapenade 1 lemon, zest only 1 garlic clove, finely chopped 6 sprigs fresh oregano (or 2 tsp dried oregano) 500g/1lb 2oz borlotti beans (from 1kg/2lb 4oz pods if fresh or, if dried, 250g/9oz soaked overnight – see Recipe Tip for more information) 60g/2¼oz pitted black olives 300g/10½oz cherry tomatoes 5 sprigs fresh oregano 1 garlic bulb, broken into cloves, unpeeled salt and freshly ground black pepper 1.8kg/4lb deboned lamb shoulder (if you have the bones too, all the better) 150g/5½oz jar olive tapenade 1 lemon, zest only 1 garlic clove, finely chopped 6 sprigs fresh oregano (or 2 tsp dried oregano) 500g/1lb 2oz borlotti beans (from 1kg/2lb 4oz pods if fresh or, if dried, 250g/9oz soaked overnight – see Recipe Tip for more information) 60g/2¼oz pitted black olives 300g/10½oz cherry tomatoes 5 sprigs fresh oregano 1 garlic bulb, broken into cloves, unpeeled salt and freshly ground black pepper Method Lay the deboned shoulder flat on a chopping board and season well with salt and freshly ground black pepper. Mix the tapenade with the lemon zest, garlic and oregano in a small bowl, and rub the mixture all over the lamb in a thick layer. Roll the lamb and tie it up, using some butcher’s string so that it resembles a log. It doesn’t need to be perfect – it tastes great even if it’s wonky, so don’t spend ages getting it straight. Wrap and place in the fridge for a couple of hours or leave overnight. Preheat the oven to 220C/200C Fan/Gas 7 and place the lamb in a deep saucepan that has plenty of space for the rest of the ingredients. Roast the rolled lamb for 20 minutes, or until it is a lovely golden-brown colour. Remove from the oven and add the rest of the ingredients to the saucepan. Reduce the oven temperature to 180C/160C Fan/Gas 4. Add 300ml/10fl oz of water to the pan (don’t be tempted to add more, and don’t worry if the water doesn’t cover anything – the secret is to let the cooking juices braise the beans). Cover with a tightly fitting lid and return to the oven. Cook for an hour. Carefully remove from the oven, baste really well with the juices that have formed in the bottom of the saucepan, cover again and return to the oven for another hour. Repeat the basting and return to the oven for the last 30 minutes. Carefully remove the lamb shoulder from the saucepan, cut away the string and transfer the cooked beans and all the juices to a large serving platter. Top with the lamb and serve at the table, cutting off thick slices for each guest. Lay the deboned shoulder flat on a chopping board and season well with salt and freshly ground black pepper. Mix the tapenade with the lemon zest, garlic and oregano in a small bowl, and rub the mixture all over the lamb in a thick layer. Roll the lamb and tie it up, using some butcher’s string so that it resembles a log. It doesn’t need to be perfect – it tastes great even if it’s wonky, so don’t spend ages getting it straight. Wrap and place in the fridge for a couple of hours or leave overnight. Lay the deboned shoulder flat on a chopping board and season well with salt and freshly ground black pepper. Mix the tapenade with the lemon zest, garlic and oregano in a small bowl, and rub the mixture all over the lamb in a thick layer. Roll the lamb and tie it up, using some butcher’s string so that it resembles a log. It doesn’t need to be perfect – it tastes great even if it’s wonky, so don’t spend ages getting it straight. Wrap and place in the fridge for a couple of hours or leave overnight. Preheat the oven to 220C/200C Fan/Gas 7 and place the lamb in a deep saucepan that has plenty of space for the rest of the ingredients. Roast the rolled lamb for 20 minutes, or until it is a lovely golden-brown colour. Remove from the oven and add the rest of the ingredients to the saucepan. Reduce the oven temperature to 180C/160C Fan/Gas 4. Preheat the oven to 220C/200C Fan/Gas 7 and place the lamb in a deep saucepan that has plenty of space for the rest of the ingredients. Roast the rolled lamb for 20 minutes, or until it is a lovely golden-brown colour. Remove from the oven and add the rest of the ingredients to the saucepan. Reduce the oven temperature to 180C/160C Fan/Gas 4. Add 300ml/10fl oz of water to the pan (don’t be tempted to add more, and don’t worry if the water doesn’t cover anything – the secret is to let the cooking juices braise the beans). Cover with a tightly fitting lid and return to the oven. Cook for an hour. Add 300ml/10fl oz of water to the pan (don’t be tempted to add more, and don’t worry if the water doesn’t cover anything – the secret is to let the cooking juices braise the beans). Cover with a tightly fitting lid and return to the oven. Cook for an hour. Carefully remove from the oven, baste really well with the juices that have formed in the bottom of the saucepan, cover again and return to the oven for another hour. Repeat the basting and return to the oven for the last 30 minutes. Carefully remove from the oven, baste really well with the juices that have formed in the bottom of the saucepan, cover again and return to the oven for another hour. Repeat the basting and return to the oven for the last 30 minutes. Carefully remove the lamb shoulder from the saucepan, cut away the string and transfer the cooked beans and all the juices to a large serving platter. Top with the lamb and serve at the table, cutting off thick slices for each guest. Carefully remove the lamb shoulder from the saucepan, cut away the string and transfer the cooked beans and all the juices to a large serving platter. Top with the lamb and serve at the table, cutting off thick slices for each guest. Recipe tips If you use dried borlotti beans, soak them in plenty of cold water for at least six hours. Once soaked, bring them to a boil in plenty of fresh water, cook for 10 minutes, then strain and proceed as in the recipe. | {
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"title": "Rolled lamb shoulder with olives recipe",
"content": "Rolled lamb shoulder with olives and borlotti beans An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rolled_lamb_shoulder_97674_16x9.jpg This flavour-packed lamb shoulder cooked in olive tapenade, borlotti beans, cherry tomatoes, oregano and black olives serves up to six hungry guests. If using dried borlotti beans, they will need to be soaked for at least six hours ahead of time. For a vegan version, try Sarit and Itamar's borlotti bean stew. 1.8kg/4lb deboned lamb shoulder (if you have the bones too, all the better) 150g/5½oz jar olive tapenade 1 lemon, zest only 1 garlic clove, finely chopped 6 sprigs fresh oregano (or 2 tsp dried oregano) 500g/1lb 2oz borlotti beans (from 1kg/2lb 4oz pods if fresh or, if dried, 250g/9oz soaked overnight – see Recipe Tip for more information) 60g/2¼oz pitted black olives 300g/10½oz cherry tomatoes 5 sprigs fresh oregano 1 garlic bulb, broken into cloves, unpeeled salt and freshly ground black pepper 1.8kg/4lb deboned lamb shoulder (if you have the bones too, all the better) 150g/5½oz jar olive tapenade 1 lemon, zest only 1 garlic clove, finely chopped 6 sprigs fresh oregano (or 2 tsp dried oregano) 500g/1lb 2oz borlotti beans (from 1kg/2lb 4oz pods if fresh or, if dried, 250g/9oz soaked overnight – see Recipe Tip for more information) 60g/2¼oz pitted black olives 300g/10½oz cherry tomatoes 5 sprigs fresh oregano 1 garlic bulb, broken into cloves, unpeeled salt and freshly ground black pepper Method Lay the deboned shoulder flat on a chopping board and season well with salt and freshly ground black pepper. Mix the tapenade with the lemon zest, garlic and oregano in a small bowl, and rub the mixture all over the lamb in a thick layer. Roll the lamb and tie it up, using some butcher’s string so that it resembles a log. It doesn’t need to be perfect – it tastes great even if it’s wonky, so don’t spend ages getting it straight. Wrap and place in the fridge for a couple of hours or leave overnight. Preheat the oven to 220C/200C Fan/Gas 7 and place the lamb in a deep saucepan that has plenty of space for the rest of the ingredients. Roast the rolled lamb for 20 minutes, or until it is a lovely golden-brown colour. Remove from the oven and add the rest of the ingredients to the saucepan. Reduce the oven temperature to 180C/160C Fan/Gas 4. Add 300ml/10fl oz of water to the pan (don’t be tempted to add more, and don’t worry if the water doesn’t cover anything – the secret is to let the cooking juices braise the beans). Cover with a tightly fitting lid and return to the oven. Cook for an hour. Carefully remove from the oven, baste really well with the juices that have formed in the bottom of the saucepan, cover again and return to the oven for another hour. Repeat the basting and return to the oven for the last 30 minutes. Carefully remove the lamb shoulder from the saucepan, cut away the string and transfer the cooked beans and all the juices to a large serving platter. Top with the lamb and serve at the table, cutting off thick slices for each guest. Lay the deboned shoulder flat on a chopping board and season well with salt and freshly ground black pepper. Mix the tapenade with the lemon zest, garlic and oregano in a small bowl, and rub the mixture all over the lamb in a thick layer. Roll the lamb and tie it up, using some butcher’s string so that it resembles a log. It doesn’t need to be perfect – it tastes great even if it’s wonky, so don’t spend ages getting it straight. Wrap and place in the fridge for a couple of hours or leave overnight. Lay the deboned shoulder flat on a chopping board and season well with salt and freshly ground black pepper. Mix the tapenade with the lemon zest, garlic and oregano in a small bowl, and rub the mixture all over the lamb in a thick layer. Roll the lamb and tie it up, using some butcher’s string so that it resembles a log. It doesn’t need to be perfect – it tastes great even if it’s wonky, so don’t spend ages getting it straight. Wrap and place in the fridge for a couple of hours or leave overnight. Preheat the oven to 220C/200C Fan/Gas 7 and place the lamb in a deep saucepan that has plenty of space for the rest of the ingredients. Roast the rolled lamb for 20 minutes, or until it is a lovely golden-brown colour. Remove from the oven and add the rest of the ingredients to the saucepan. Reduce the oven temperature to 180C/160C Fan/Gas 4. Preheat the oven to 220C/200C Fan/Gas 7 and place the lamb in a deep saucepan that has plenty of space for the rest of the ingredients. Roast the rolled lamb for 20 minutes, or until it is a lovely golden-brown colour. Remove from the oven and add the rest of the ingredients to the saucepan. Reduce the oven temperature to 180C/160C Fan/Gas 4. Add 300ml/10fl oz of water to the pan (don’t be tempted to add more, and don’t worry if the water doesn’t cover anything – the secret is to let the cooking juices braise the beans). Cover with a tightly fitting lid and return to the oven. Cook for an hour. Add 300ml/10fl oz of water to the pan (don’t be tempted to add more, and don’t worry if the water doesn’t cover anything – the secret is to let the cooking juices braise the beans). Cover with a tightly fitting lid and return to the oven. Cook for an hour. Carefully remove from the oven, baste really well with the juices that have formed in the bottom of the saucepan, cover again and return to the oven for another hour. Repeat the basting and return to the oven for the last 30 minutes. Carefully remove from the oven, baste really well with the juices that have formed in the bottom of the saucepan, cover again and return to the oven for another hour. Repeat the basting and return to the oven for the last 30 minutes. Carefully remove the lamb shoulder from the saucepan, cut away the string and transfer the cooked beans and all the juices to a large serving platter. Top with the lamb and serve at the table, cutting off thick slices for each guest. Carefully remove the lamb shoulder from the saucepan, cut away the string and transfer the cooked beans and all the juices to a large serving platter. Top with the lamb and serve at the table, cutting off thick slices for each guest. Recipe tips If you use dried borlotti beans, soak them in plenty of cold water for at least six hours. Once soaked, bring them to a boil in plenty of fresh water, cook for 10 minutes, then strain and proceed as in the recipe."
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} | 94d695a05dc66fd1c06c052190717a5e492f1dd4d5ea3c0bef2c2d885ad2be22 | Pork loin with Parma ham and oregano recipe
Preheat the oven to 200C/400F/Gas 6. Open up the loin of pork, ready for stuffing, by laying it out in front of you vertically so that the thick part is on the left (I’m right-handed). Now starting at the top, cut through this thick part of the loin all the way down so that you can open it out to the left like a book. This will give you a larger surface area to lay the filling on.Spread the pungent garlic all over the meat. Then take the leaves from a few sprigs of oregano and dot them about too. Keep the stalks.Lay the pieces of ham horizontally over the pork loin, this way it will roll up more easily as the roll will follow the long length of the ham slices.Sprinkle the chilli flakes over the ham and then roll up the loin, starting from the open-ended side, keeping as tight a roll as you can. Secure the meat with string at 3-4cm/1-1½in intervals, knotting the lengths of string firmly. If you’re using stationer’s string rather than cook’s twine, dampen it first. I wish I could instruct you as to how to tie proper knots, but I do very bad knots myself. Were you to have the offer of a friendly hand - or rather finger - to hold the knot down as you tie it, take it gratefully.Cut the onion or shallots into thick slices without peeling them, and sit them in the bottom of a roasting tin to make the flavour-platform for the pork. Add the reserved stalks from the oregano, sit the loin on top and drizzle with the oil.Cook for 1¼ hours, when it’s cooked, the juices must run clear when you put a skewer into the centre and a meat thermometer should read 71C/160F.Transfer the tin to a heatproof kitchen surface, immediately pour the vermouth and boiling water into the tin and scrape all around the bottom of the tin so any oniony, meaty stuck-on bits dissolve into this instant gravy. You can let the meat rest in this sauce for 15 minutes or so.When you are ready to slice the pork, remove it to a board and warm the gravy (removing the onion bits) if it’s cooled. Cut the meat into approximately 2cm/1in slices, or in other words, thick enough for the slices to keep their shape and hold the filling. This size joint should give you 10 good slices plus the misshapen end-pieces.Arrange these sturdy slices on a bed of rocket with the gravy served separately in a little jug, or just sit them on a warm plate and pour over them a little gravy or any extra juices the meat has made. Take some more oregano leaves and slice them into fine strips, strewing them over the pork slices before serving. Preheat the oven to 200C/400F/Gas 6. Open up the loin of pork, ready for stuffing, by laying it out in front of you vertically so that the thick part is on the left (I’m right-handed). Now starting at the top, cut through this thick part of the loin all the way down so that you can open it out to the left like a book. This will give you a larger surface area to lay the filling on. Preheat the oven to 200C/400F/Gas 6. Open up the loin of pork, ready for stuffing, by laying it out in front of you vertically so that the thick part is on the left (I’m right-handed). Now starting at the top, cut through this thick part of the loin all the way down so that you can open it out to the left like a book. This will give you a larger surface area to lay the filling on. Spread the pungent garlic all over the meat. Then take the leaves from a few sprigs of oregano and dot them about too. Keep the stalks. Spread the pungent garlic all over the meat. Then take the leaves from a few sprigs of oregano and dot them about too. Keep the stalks. Lay the pieces of ham horizontally over the pork loin, this way it will roll up more easily as the roll will follow the long length of the ham slices. Lay the pieces of ham horizontally over the pork loin, this way it will roll up more easily as the roll will follow the long length of the ham slices. Sprinkle the chilli flakes over the ham and then roll up the loin, starting from the open-ended side, keeping as tight a roll as you can. Secure the meat with string at 3-4cm/1-1½in intervals, knotting the lengths of string firmly. If you’re using stationer’s string rather than cook’s twine, dampen it first. I wish I could instruct you as to how to tie proper knots, but I do very bad knots myself. Were you to have the offer of a friendly hand - or rather finger - to hold the knot down as you tie it, take it gratefully. Sprinkle the chilli flakes over the ham and then roll up the loin, starting from the open-ended side, keeping as tight a roll as you can. Secure the meat with string at 3-4cm/1-1½in intervals, knotting the lengths of string firmly. If you’re using stationer’s string rather than cook’s twine, dampen it first. I wish I could instruct you as to how to tie proper knots, but I do very bad knots myself. Were you to have the offer of a friendly hand - or rather finger - to hold the knot down as you tie it, take it gratefully. Cut the onion or shallots into thick slices without peeling them, and sit them in the bottom of a roasting tin to make the flavour-platform for the pork. Add the reserved stalks from the oregano, sit the loin on top and drizzle with the oil. Cut the onion or shallots into thick slices without peeling them, and sit them in the bottom of a roasting tin to make the flavour-platform for the pork. Add the reserved stalks from the oregano, sit the loin on top and drizzle with the oil. Cook for 1¼ hours, when it’s cooked, the juices must run clear when you put a skewer into the centre and a meat thermometer should read 71C/160F. Cook for 1¼ hours, when it’s cooked, the juices must run clear when you put a skewer into the centre and a meat thermometer should read 71C/160F. Transfer the tin to a heatproof kitchen surface, immediately pour the vermouth and boiling water into the tin and scrape all around the bottom of the tin so any oniony, meaty stuck-on bits dissolve into this instant gravy. You can let the meat rest in this sauce for 15 minutes or so. Transfer the tin to a heatproof kitchen surface, immediately pour the vermouth and boiling water into the tin and scrape all around the bottom of the tin so any oniony, meaty stuck-on bits dissolve into this instant gravy. You can let the meat rest in this sauce for 15 minutes or so. When you are ready to slice the pork, remove it to a board and warm the gravy (removing the onion bits) if it’s cooled. Cut the meat into approximately 2cm/1in slices, or in other words, thick enough for the slices to keep their shape and hold the filling. This size joint should give you 10 good slices plus the misshapen end-pieces. When you are ready to slice the pork, remove it to a board and warm the gravy (removing the onion bits) if it’s cooled. Cut the meat into approximately 2cm/1in slices, or in other words, thick enough for the slices to keep their shape and hold the filling. This size joint should give you 10 good slices plus the misshapen end-pieces. Arrange these sturdy slices on a bed of rocket with the gravy served separately in a little jug, or just sit them on a warm plate and pour over them a little gravy or any extra juices the meat has made. Take some more oregano leaves and slice them into fine strips, strewing them over the pork slices before serving. Arrange these sturdy slices on a bed of rocket with the gravy served separately in a little jug, or just sit them on a warm plate and pour over them a little gravy or any extra juices the meat has made. Take some more oregano leaves and slice them into fine strips, strewing them over the pork slices before serving. | {
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"content": "Preheat the oven to 200C/400F/Gas 6. Open up the loin of pork, ready for stuffing, by laying it out in front of you vertically so that the thick part is on the left (I’m right-handed). Now starting at the top, cut through this thick part of the loin all the way down so that you can open it out to the left like a book. This will give you a larger surface area to lay the filling on.Spread the pungent garlic all over the meat. Then take the leaves from a few sprigs of oregano and dot them about too. Keep the stalks.Lay the pieces of ham horizontally over the pork loin, this way it will roll up more easily as the roll will follow the long length of the ham slices.Sprinkle the chilli flakes over the ham and then roll up the loin, starting from the open-ended side, keeping as tight a roll as you can. Secure the meat with string at 3-4cm/1-1½in intervals, knotting the lengths of string firmly. If you’re using stationer’s string rather than cook’s twine, dampen it first. I wish I could instruct you as to how to tie proper knots, but I do very bad knots myself. Were you to have the offer of a friendly hand - or rather finger - to hold the knot down as you tie it, take it gratefully.Cut the onion or shallots into thick slices without peeling them, and sit them in the bottom of a roasting tin to make the flavour-platform for the pork. Add the reserved stalks from the oregano, sit the loin on top and drizzle with the oil.Cook for 1¼ hours, when it’s cooked, the juices must run clear when you put a skewer into the centre and a meat thermometer should read 71C/160F.Transfer the tin to a heatproof kitchen surface, immediately pour the vermouth and boiling water into the tin and scrape all around the bottom of the tin so any oniony, meaty stuck-on bits dissolve into this instant gravy. You can let the meat rest in this sauce for 15 minutes or so.When you are ready to slice the pork, remove it to a board and warm the gravy (removing the onion bits) if it’s cooled. Cut the meat into approximately 2cm/1in slices, or in other words, thick enough for the slices to keep their shape and hold the filling. This size joint should give you 10 good slices plus the misshapen end-pieces.Arrange these sturdy slices on a bed of rocket with the gravy served separately in a little jug, or just sit them on a warm plate and pour over them a little gravy or any extra juices the meat has made. Take some more oregano leaves and slice them into fine strips, strewing them over the pork slices before serving. Preheat the oven to 200C/400F/Gas 6. Open up the loin of pork, ready for stuffing, by laying it out in front of you vertically so that the thick part is on the left (I’m right-handed). Now starting at the top, cut through this thick part of the loin all the way down so that you can open it out to the left like a book. This will give you a larger surface area to lay the filling on. Preheat the oven to 200C/400F/Gas 6. Open up the loin of pork, ready for stuffing, by laying it out in front of you vertically so that the thick part is on the left (I’m right-handed). Now starting at the top, cut through this thick part of the loin all the way down so that you can open it out to the left like a book. This will give you a larger surface area to lay the filling on. Spread the pungent garlic all over the meat. Then take the leaves from a few sprigs of oregano and dot them about too. Keep the stalks. Spread the pungent garlic all over the meat. Then take the leaves from a few sprigs of oregano and dot them about too. Keep the stalks. Lay the pieces of ham horizontally over the pork loin, this way it will roll up more easily as the roll will follow the long length of the ham slices. Lay the pieces of ham horizontally over the pork loin, this way it will roll up more easily as the roll will follow the long length of the ham slices. Sprinkle the chilli flakes over the ham and then roll up the loin, starting from the open-ended side, keeping as tight a roll as you can. Secure the meat with string at 3-4cm/1-1½in intervals, knotting the lengths of string firmly. If you’re using stationer’s string rather than cook’s twine, dampen it first. I wish I could instruct you as to how to tie proper knots, but I do very bad knots myself. Were you to have the offer of a friendly hand - or rather finger - to hold the knot down as you tie it, take it gratefully. Sprinkle the chilli flakes over the ham and then roll up the loin, starting from the open-ended side, keeping as tight a roll as you can. Secure the meat with string at 3-4cm/1-1½in intervals, knotting the lengths of string firmly. If you’re using stationer’s string rather than cook’s twine, dampen it first. I wish I could instruct you as to how to tie proper knots, but I do very bad knots myself. Were you to have the offer of a friendly hand - or rather finger - to hold the knot down as you tie it, take it gratefully. Cut the onion or shallots into thick slices without peeling them, and sit them in the bottom of a roasting tin to make the flavour-platform for the pork. Add the reserved stalks from the oregano, sit the loin on top and drizzle with the oil. Cut the onion or shallots into thick slices without peeling them, and sit them in the bottom of a roasting tin to make the flavour-platform for the pork. Add the reserved stalks from the oregano, sit the loin on top and drizzle with the oil. Cook for 1¼ hours, when it’s cooked, the juices must run clear when you put a skewer into the centre and a meat thermometer should read 71C/160F. Cook for 1¼ hours, when it’s cooked, the juices must run clear when you put a skewer into the centre and a meat thermometer should read 71C/160F. Transfer the tin to a heatproof kitchen surface, immediately pour the vermouth and boiling water into the tin and scrape all around the bottom of the tin so any oniony, meaty stuck-on bits dissolve into this instant gravy. You can let the meat rest in this sauce for 15 minutes or so. Transfer the tin to a heatproof kitchen surface, immediately pour the vermouth and boiling water into the tin and scrape all around the bottom of the tin so any oniony, meaty stuck-on bits dissolve into this instant gravy. You can let the meat rest in this sauce for 15 minutes or so. When you are ready to slice the pork, remove it to a board and warm the gravy (removing the onion bits) if it’s cooled. Cut the meat into approximately 2cm/1in slices, or in other words, thick enough for the slices to keep their shape and hold the filling. This size joint should give you 10 good slices plus the misshapen end-pieces. When you are ready to slice the pork, remove it to a board and warm the gravy (removing the onion bits) if it’s cooled. Cut the meat into approximately 2cm/1in slices, or in other words, thick enough for the slices to keep their shape and hold the filling. This size joint should give you 10 good slices plus the misshapen end-pieces. Arrange these sturdy slices on a bed of rocket with the gravy served separately in a little jug, or just sit them on a warm plate and pour over them a little gravy or any extra juices the meat has made. Take some more oregano leaves and slice them into fine strips, strewing them over the pork slices before serving. Arrange these sturdy slices on a bed of rocket with the gravy served separately in a little jug, or just sit them on a warm plate and pour over them a little gravy or any extra juices the meat has made. Take some more oregano leaves and slice them into fine strips, strewing them over the pork slices before serving."
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} | ffd19f67dc1b4b0e455e93de728b53a53a3e9a59cc112f69bfe63ea6afa92c36 | Easy chicken liver pâté recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easychickenliverpate_87604_16x9.jpg This starter is simple and quick to make and is absolutely delicious on toast with a spot of spicy chutney. 450g/1lb chicken livers, trimmed200g/7oz butter, melted50ml/2fl oz double cream1 tbsp Armagnac or brandycoarse sea salt and freshly ground black pepper 450g/1lb chicken livers, trimmed 200g/7oz butter, melted 50ml/2fl oz double cream 1 tbsp Armagnac or brandy coarse sea salt and freshly ground black pepper handful of dried cranberries8 fresh bay leaves handful of dried cranberries 8 fresh bay leaves hot toastspicy chutney hot toast spicy chutney Method Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the outside and pink in the middle. Transfer them to a plate and repeat with the rest of the livers. Transfer the chicken livers to a food processor and blend them for a minute or so until smooth. Then pour in the remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper and then stir in the Armagnac. Transfer the pâté to eight small ramekins, cover with cling film and chill.When you are ready to serve, uncover the pâtés and garnish with dried cranberries and fresh bay leaves to give them a festive feel. Serve with hot toast and spicy chutney. Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the outside and pink in the middle. Transfer them to a plate and repeat with the rest of the livers. Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the outside and pink in the middle. Transfer them to a plate and repeat with the rest of the livers. Transfer the chicken livers to a food processor and blend them for a minute or so until smooth. Then pour in the remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper and then stir in the Armagnac. Transfer the chicken livers to a food processor and blend them for a minute or so until smooth. Then pour in the remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper and then stir in the Armagnac. Transfer the pâté to eight small ramekins, cover with cling film and chill. Transfer the pâté to eight small ramekins, cover with cling film and chill. When you are ready to serve, uncover the pâtés and garnish with dried cranberries and fresh bay leaves to give them a festive feel. Serve with hot toast and spicy chutney. When you are ready to serve, uncover the pâtés and garnish with dried cranberries and fresh bay leaves to give them a festive feel. Serve with hot toast and spicy chutney. Recommended wines Chilled Amontillado sherry or Oloroso sherry | {
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"title": "Easy chicken liver pâté recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easychickenliverpate_87604_16x9.jpg This starter is simple and quick to make and is absolutely delicious on toast with a spot of spicy chutney. 450g/1lb chicken livers, trimmed200g/7oz butter, melted50ml/2fl oz double cream1 tbsp Armagnac or brandycoarse sea salt and freshly ground black pepper 450g/1lb chicken livers, trimmed 200g/7oz butter, melted 50ml/2fl oz double cream 1 tbsp Armagnac or brandy coarse sea salt and freshly ground black pepper handful of dried cranberries8 fresh bay leaves handful of dried cranberries 8 fresh bay leaves hot toastspicy chutney hot toast spicy chutney Method Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the outside and pink in the middle. Transfer them to a plate and repeat with the rest of the livers. Transfer the chicken livers to a food processor and blend them for a minute or so until smooth. Then pour in the remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper and then stir in the Armagnac. Transfer the pâté to eight small ramekins, cover with cling film and chill.When you are ready to serve, uncover the pâtés and garnish with dried cranberries and fresh bay leaves to give them a festive feel. Serve with hot toast and spicy chutney. Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the outside and pink in the middle. Transfer them to a plate and repeat with the rest of the livers. Heat a heavy-based frying pan over a medium heat. Pour a little of the melted butter into the hot pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the outside and pink in the middle. Transfer them to a plate and repeat with the rest of the livers. Transfer the chicken livers to a food processor and blend them for a minute or so until smooth. Then pour in the remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper and then stir in the Armagnac. Transfer the chicken livers to a food processor and blend them for a minute or so until smooth. Then pour in the remaining melted butter and double cream and blend once more. Season with salt and freshly ground black pepper and then stir in the Armagnac. Transfer the pâté to eight small ramekins, cover with cling film and chill. Transfer the pâté to eight small ramekins, cover with cling film and chill. When you are ready to serve, uncover the pâtés and garnish with dried cranberries and fresh bay leaves to give them a festive feel. Serve with hot toast and spicy chutney. When you are ready to serve, uncover the pâtés and garnish with dried cranberries and fresh bay leaves to give them a festive feel. Serve with hot toast and spicy chutney. Recommended wines Chilled Amontillado sherry or Oloroso sherry"
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} | 8f1602c54522893944008fc890c6df34b6e718c4f2bbf9c7d885109e57996731 | Flambéed chicken liver salad recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02gg259.jpg James Martin combines cheap-as-chips chicken livers with brandy and cream for this delicious warm salad. 1 tbsp olive oil1 slice white bread7 slices dry-cured streaky bacon400g/14oz chicken livers, sinews trimmed50ml/2fl oz brandy50ml/2fl oz double cream50g/1¾oz mangetout, sliced1 tbsp sherry vinegar2 handfuls rocket leavessalt and freshly ground black pepper 1 tbsp olive oil 1 slice white bread 7 slices dry-cured streaky bacon 400g/14oz chicken livers, sinews trimmed 50ml/2fl oz brandy 50ml/2fl oz double cream 50g/1¾oz mangetout, sliced 1 tbsp sherry vinegar 2 handfuls rocket leaves salt and freshly ground black pepper Method Heat a griddle pan over a high heat. Drizzle the oil all over the bread and toast on the griddle until golden-brown on both sides.Heat a frying pan over a medium heat. Add the bacon and dry-fry until golden-brown and crisp. Remove from the pan using tongs and set aside on a warm plate.Use the toast to soak up the bacon fat in the frying pan. Set the toast aside.Return the frying pan to a medium heat, add the chicken livers and fry for 2-3 minutes, or until browned and caramelised. Increase the heat and pour the brandy over the livers, scraping any burned bits from the base and sides of the pan with a wooden spoon to deglaze (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) .Reduce the heat until the brandy is simmering. Add the cream, mangetout and sherry vinegar. Stir well and simmer for 1-2 minutes, or until the livers are cooked through. Season, to taste, with salt and freshly ground black pepper.To serve, pile the rocket into serving bowls, then cut the toast into croûtons and sprinkle them over the rocket. Chop the bacon and sprinkle it on top. Spoon over the chicken livers and their sauce. Serve immediately. Heat a griddle pan over a high heat. Drizzle the oil all over the bread and toast on the griddle until golden-brown on both sides. Heat a griddle pan over a high heat. Drizzle the oil all over the bread and toast on the griddle until golden-brown on both sides. Heat a frying pan over a medium heat. Add the bacon and dry-fry until golden-brown and crisp. Remove from the pan using tongs and set aside on a warm plate. Heat a frying pan over a medium heat. Add the bacon and dry-fry until golden-brown and crisp. Remove from the pan using tongs and set aside on a warm plate. Use the toast to soak up the bacon fat in the frying pan. Set the toast aside. Use the toast to soak up the bacon fat in the frying pan. Set the toast aside. Return the frying pan to a medium heat, add the chicken livers and fry for 2-3 minutes, or until browned and caramelised. Return the frying pan to a medium heat, add the chicken livers and fry for 2-3 minutes, or until browned and caramelised. Increase the heat and pour the brandy over the livers, scraping any burned bits from the base and sides of the pan with a wooden spoon to deglaze (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) . Increase the heat and pour the brandy over the livers, scraping any burned bits from the base and sides of the pan with a wooden spoon to deglaze (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) . Reduce the heat until the brandy is simmering. Add the cream, mangetout and sherry vinegar. Stir well and simmer for 1-2 minutes, or until the livers are cooked through. Season, to taste, with salt and freshly ground black pepper. Reduce the heat until the brandy is simmering. Add the cream, mangetout and sherry vinegar. Stir well and simmer for 1-2 minutes, or until the livers are cooked through. Season, to taste, with salt and freshly ground black pepper. To serve, pile the rocket into serving bowls, then cut the toast into croûtons and sprinkle them over the rocket. Chop the bacon and sprinkle it on top. Spoon over the chicken livers and their sauce. Serve immediately. To serve, pile the rocket into serving bowls, then cut the toast into croûtons and sprinkle them over the rocket. Chop the bacon and sprinkle it on top. Spoon over the chicken livers and their sauce. Serve immediately. | {
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"title": "Flambéed chicken liver salad recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p02gg259.jpg James Martin combines cheap-as-chips chicken livers with brandy and cream for this delicious warm salad. 1 tbsp olive oil1 slice white bread7 slices dry-cured streaky bacon400g/14oz chicken livers, sinews trimmed50ml/2fl oz brandy50ml/2fl oz double cream50g/1¾oz mangetout, sliced1 tbsp sherry vinegar2 handfuls rocket leavessalt and freshly ground black pepper 1 tbsp olive oil 1 slice white bread 7 slices dry-cured streaky bacon 400g/14oz chicken livers, sinews trimmed 50ml/2fl oz brandy 50ml/2fl oz double cream 50g/1¾oz mangetout, sliced 1 tbsp sherry vinegar 2 handfuls rocket leaves salt and freshly ground black pepper Method Heat a griddle pan over a high heat. Drizzle the oil all over the bread and toast on the griddle until golden-brown on both sides.Heat a frying pan over a medium heat. Add the bacon and dry-fry until golden-brown and crisp. Remove from the pan using tongs and set aside on a warm plate.Use the toast to soak up the bacon fat in the frying pan. Set the toast aside.Return the frying pan to a medium heat, add the chicken livers and fry for 2-3 minutes, or until browned and caramelised. Increase the heat and pour the brandy over the livers, scraping any burned bits from the base and sides of the pan with a wooden spoon to deglaze (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) .Reduce the heat until the brandy is simmering. Add the cream, mangetout and sherry vinegar. Stir well and simmer for 1-2 minutes, or until the livers are cooked through. Season, to taste, with salt and freshly ground black pepper.To serve, pile the rocket into serving bowls, then cut the toast into croûtons and sprinkle them over the rocket. Chop the bacon and sprinkle it on top. Spoon over the chicken livers and their sauce. Serve immediately. Heat a griddle pan over a high heat. Drizzle the oil all over the bread and toast on the griddle until golden-brown on both sides. Heat a griddle pan over a high heat. Drizzle the oil all over the bread and toast on the griddle until golden-brown on both sides. Heat a frying pan over a medium heat. Add the bacon and dry-fry until golden-brown and crisp. Remove from the pan using tongs and set aside on a warm plate. Heat a frying pan over a medium heat. Add the bacon and dry-fry until golden-brown and crisp. Remove from the pan using tongs and set aside on a warm plate. Use the toast to soak up the bacon fat in the frying pan. Set the toast aside. Use the toast to soak up the bacon fat in the frying pan. Set the toast aside. Return the frying pan to a medium heat, add the chicken livers and fry for 2-3 minutes, or until browned and caramelised. Return the frying pan to a medium heat, add the chicken livers and fry for 2-3 minutes, or until browned and caramelised. Increase the heat and pour the brandy over the livers, scraping any burned bits from the base and sides of the pan with a wooden spoon to deglaze (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) . Increase the heat and pour the brandy over the livers, scraping any burned bits from the base and sides of the pan with a wooden spoon to deglaze (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) . Reduce the heat until the brandy is simmering. Add the cream, mangetout and sherry vinegar. Stir well and simmer for 1-2 minutes, or until the livers are cooked through. Season, to taste, with salt and freshly ground black pepper. Reduce the heat until the brandy is simmering. Add the cream, mangetout and sherry vinegar. Stir well and simmer for 1-2 minutes, or until the livers are cooked through. Season, to taste, with salt and freshly ground black pepper. To serve, pile the rocket into serving bowls, then cut the toast into croûtons and sprinkle them over the rocket. Chop the bacon and sprinkle it on top. Spoon over the chicken livers and their sauce. Serve immediately. To serve, pile the rocket into serving bowls, then cut the toast into croûtons and sprinkle them over the rocket. Chop the bacon and sprinkle it on top. Spoon over the chicken livers and their sauce. Serve immediately."
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} | 3a23cf9dad5572330498218856128a51cd26572ea6b7a492148c3a28413f9833 | Chinese 5-spice duck with noodles recipe
An average of 4.6 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fivespiceduckbreasts_90212_16x9.jpg Change up from chicken with Mike Robinson's quick and easy 5-spice Chinese duck and noodles. It couldn't be simpler. 2 small duck breasts4 tsp five-spice powder2 tbsp clear honey6 tbsp soy sauce4 spring onions, finely sliced150g/5½oz dried egg noodles or 200g/7oz fresh egg noodles.squeeze fresh lime juicetoasted sesame oil, to tastesalt and freshly ground black pepper1–2 tbsp sesame seeds, to serve 2 small duck breasts 4 tsp five-spice powder 2 tbsp clear honey 6 tbsp soy sauce 4 spring onions, finely sliced 150g/5½oz dried egg noodles or 200g/7oz fresh egg noodles. squeeze fresh lime juice toasted sesame oil, to taste salt and freshly ground black pepper 1–2 tbsp sesame seeds, to serve Method Preheat the oven to 180C/170C Fan/Gas 4.With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper.Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3–5 minutes then allow to rest.Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool. Bring a pan of salted water to the boil and cook the noodles for 3–4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls. Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds. Preheat the oven to 180C/170C Fan/Gas 4. Preheat the oven to 180C/170C Fan/Gas 4. With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper. With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper. Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3–5 minutes then allow to rest. Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3–5 minutes then allow to rest. Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool. Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool. Bring a pan of salted water to the boil and cook the noodles for 3–4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls. Bring a pan of salted water to the boil and cook the noodles for 3–4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls. Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds. Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/fivespiceduckbreasts_90212",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chinese 5-spice duck with noodles recipe",
"content": "An average of 4.6 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fivespiceduckbreasts_90212_16x9.jpg Change up from chicken with Mike Robinson's quick and easy 5-spice Chinese duck and noodles. It couldn't be simpler. 2 small duck breasts4 tsp five-spice powder2 tbsp clear honey6 tbsp soy sauce4 spring onions, finely sliced150g/5½oz dried egg noodles or 200g/7oz fresh egg noodles.squeeze fresh lime juicetoasted sesame oil, to tastesalt and freshly ground black pepper1–2 tbsp sesame seeds, to serve 2 small duck breasts 4 tsp five-spice powder 2 tbsp clear honey 6 tbsp soy sauce 4 spring onions, finely sliced 150g/5½oz dried egg noodles or 200g/7oz fresh egg noodles. squeeze fresh lime juice toasted sesame oil, to taste salt and freshly ground black pepper 1–2 tbsp sesame seeds, to serve Method Preheat the oven to 180C/170C Fan/Gas 4.With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper.Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3–5 minutes then allow to rest.Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool. Bring a pan of salted water to the boil and cook the noodles for 3–4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls. Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds. Preheat the oven to 180C/170C Fan/Gas 4. Preheat the oven to 180C/170C Fan/Gas 4. With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper. With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper. Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3–5 minutes then allow to rest. Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3–5 minutes then allow to rest. Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool. Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool. Bring a pan of salted water to the boil and cook the noodles for 3–4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls. Bring a pan of salted water to the boil and cook the noodles for 3–4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls. Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds. Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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