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An average of 4.3 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastporkwithcrackli_67344_16x9.jpg A pork joint coated in crunchy crackling is always welcome at the table, but when it’s Delia Smith’s perfect roast pork, it’s the guest of honour. Use our roasting calculator to work out the exact times and temperatures for your roast. Each serving provides 355 kcal, 59g protein, 3g carbohydrates (of which 1.5g sugars), 11g fat (of which 4g saturates), 0.5g fibre and 0.9g salt. 2.25kg/5lb loin of pork, bottom bone removed, top bone left in1 small onion, peeled1 tbsp plain flour275ml/10fl oz dry cider275ml/10fl oz vegetable stock (or potato water)sea salt and freshly ground black pepper 2.25kg/5lb loin of pork, bottom bone removed, top bone left in 1 small onion, peeled 1 tbsp plain flour 275ml/10fl oz dry cider 275ml/10fl oz vegetable stock (or potato water) sea salt and freshly ground black pepper Method Pre-heat the oven to 240C/Fan 220C/Gas 9.While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tablespoon of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/Fan 170C/Gas 5, and calculate the total cooking time, allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. In this case it would be a further 2½ hours.There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone some crackling. Pre-heat the oven to 240C/Fan 220C/Gas 9. Pre-heat the oven to 240C/Fan 220C/Gas 9. While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tablespoon of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can. Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tablespoon of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can. Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/Fan 170C/Gas 5, and calculate the total cooking time, allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. In this case it would be a further 2½ hours. Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/Fan 170C/Gas 5, and calculate the total cooking time, allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. In this case it would be a further 2½ hours. There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness. There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness. When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon. When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon. Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone some crackling. Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone some crackling. Recipe tips Equipment and preparation: You will need a solid roasting tin, approx 30x25.5cm/12x10in. | {
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"content": "An average of 4.3 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastporkwithcrackli_67344_16x9.jpg A pork joint coated in crunchy crackling is always welcome at the table, but when it’s Delia Smith’s perfect roast pork, it’s the guest of honour. Use our roasting calculator to work out the exact times and temperatures for your roast. Each serving provides 355 kcal, 59g protein, 3g carbohydrates (of which 1.5g sugars), 11g fat (of which 4g saturates), 0.5g fibre and 0.9g salt. 2.25kg/5lb loin of pork, bottom bone removed, top bone left in1 small onion, peeled1 tbsp plain flour275ml/10fl oz dry cider275ml/10fl oz vegetable stock (or potato water)sea salt and freshly ground black pepper 2.25kg/5lb loin of pork, bottom bone removed, top bone left in 1 small onion, peeled 1 tbsp plain flour 275ml/10fl oz dry cider 275ml/10fl oz vegetable stock (or potato water) sea salt and freshly ground black pepper Method Pre-heat the oven to 240C/Fan 220C/Gas 9.While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tablespoon of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/Fan 170C/Gas 5, and calculate the total cooking time, allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. In this case it would be a further 2½ hours.There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone some crackling. Pre-heat the oven to 240C/Fan 220C/Gas 9. Pre-heat the oven to 240C/Fan 220C/Gas 9. While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin. Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tablespoon of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can. Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tablespoon of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can. Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/Fan 170C/Gas 5, and calculate the total cooking time, allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. In this case it would be a further 2½ hours. Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/Fan 170C/Gas 5, and calculate the total cooking time, allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. In this case it would be a further 2½ hours. There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness. There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness. When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon. When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon. Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone some crackling. Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone some crackling. Recipe tips Equipment and preparation: You will need a solid roasting tin, approx 30x25.5cm/12x10in."
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Preheat the oven to 200C/390F/Gas 6.Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off carefully, discard, then return the pan to the heat with the duck.Add the star anise, orange zest, orange juice and half of the port to the pan. Bring to a simmer, turn the duck over (so that it is skin-side up) to coat in the liquid, then place into the oven for 12-15 minutes, or until the duck is golden-brown and cooked but still slightly pink in the middle. Transfer the duck to a warm plate to rest.Return the pan to the heat and bring to a simmer, then stir in the remaining port and cook for 1-2 minutes. Whisk in 50g/2oz of the butter until melted, then season with salt and freshly ground black pepper. Keep warm over a very low heat.Heat a frying pan until hot, add the remaining butter, winter greens and a splash of water. Cook for 3-4 minutes, or until the greens are tender. Season with salt and freshly ground black pepper. Keep warm. For the cranberry chutney, place 75ml/3fl oz water with the sugar and spices into a pan and bring to the boil. Add the fresh and dried cranberries and the port and return to the boil, cooking for a further 3-4 minutes, mashing the cranberries down as they soften into a thick, slightly sticky consistency. For the celeriac mash, place the celeriac and potatoes into a pan of salted water, bring to the boil and simmer for 12-15 minutes, or until tender. Drain, return to the pan and heat to drive off any excess moisture. Transfer the celeriac and potato to a food processor and blend to a smooth purée. Add the olive oil and butter, season to taste with salt and freshly ground black pepper and pulse once more to combine.To serve, pile the winter greens onto the centre of each serving plate. Spoon some of the celeriac and potato purée alongside. Thickly slice the duck and lay over the top of the greens, spoon the chutney alongside and drizzle the sauce over. Preheat the oven to 200C/390F/Gas 6. Preheat the oven to 200C/390F/Gas 6. Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off carefully, discard, then return the pan to the heat with the duck. Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off carefully, discard, then return the pan to the heat with the duck. Add the star anise, orange zest, orange juice and half of the port to the pan. Bring to a simmer, turn the duck over (so that it is skin-side up) to coat in the liquid, then place into the oven for 12-15 minutes, or until the duck is golden-brown and cooked but still slightly pink in the middle. Transfer the duck to a warm plate to rest. Add the star anise, orange zest, orange juice and half of the port to the pan. Bring to a simmer, turn the duck over (so that it is skin-side up) to coat in the liquid, then place into the oven for 12-15 minutes, or until the duck is golden-brown and cooked but still slightly pink in the middle. Transfer the duck to a warm plate to rest. Return the pan to the heat and bring to a simmer, then stir in the remaining port and cook for 1-2 minutes. Whisk in 50g/2oz of the butter until melted, then season with salt and freshly ground black pepper. Keep warm over a very low heat. Return the pan to the heat and bring to a simmer, then stir in the remaining port and cook for 1-2 minutes. Whisk in 50g/2oz of the butter until melted, then season with salt and freshly ground black pepper. Keep warm over a very low heat. Heat a frying pan until hot, add the remaining butter, winter greens and a splash of water. Cook for 3-4 minutes, or until the greens are tender. Season with salt and freshly ground black pepper. Keep warm. Heat a frying pan until hot, add the remaining butter, winter greens and a splash of water. Cook for 3-4 minutes, or until the greens are tender. Season with salt and freshly ground black pepper. Keep warm. For the cranberry chutney, place 75ml/3fl oz water with the sugar and spices into a pan and bring to the boil. Add the fresh and dried cranberries and the port and return to the boil, cooking for a further 3-4 minutes, mashing the cranberries down as they soften into a thick, slightly sticky consistency. For the cranberry chutney, place 75ml/3fl oz water with the sugar and spices into a pan and bring to the boil. Add the fresh and dried cranberries and the port and return to the boil, cooking for a further 3-4 minutes, mashing the cranberries down as they soften into a thick, slightly sticky consistency. For the celeriac mash, place the celeriac and potatoes into a pan of salted water, bring to the boil and simmer for 12-15 minutes, or until tender. Drain, return to the pan and heat to drive off any excess moisture. Transfer the celeriac and potato to a food processor and blend to a smooth purée. Add the olive oil and butter, season to taste with salt and freshly ground black pepper and pulse once more to combine. For the celeriac mash, place the celeriac and potatoes into a pan of salted water, bring to the boil and simmer for 12-15 minutes, or until tender. Drain, return to the pan and heat to drive off any excess moisture. Transfer the celeriac and potato to a food processor and blend to a smooth purée. Add the olive oil and butter, season to taste with salt and freshly ground black pepper and pulse once more to combine. To serve, pile the winter greens onto the centre of each serving plate. Spoon some of the celeriac and potato purée alongside. Thickly slice the duck and lay over the top of the greens, spoon the chutney alongside and drizzle the sauce over. To serve, pile the winter greens onto the centre of each serving plate. Spoon some of the celeriac and potato purée alongside. Thickly slice the duck and lay over the top of the greens, spoon the chutney alongside and drizzle the sauce over. | {
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"title": "Roast duck with cranberry sauce and mash recipe",
"content": "Preheat the oven to 200C/390F/Gas 6.Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off carefully, discard, then return the pan to the heat with the duck.Add the star anise, orange zest, orange juice and half of the port to the pan. Bring to a simmer, turn the duck over (so that it is skin-side up) to coat in the liquid, then place into the oven for 12-15 minutes, or until the duck is golden-brown and cooked but still slightly pink in the middle. Transfer the duck to a warm plate to rest.Return the pan to the heat and bring to a simmer, then stir in the remaining port and cook for 1-2 minutes. Whisk in 50g/2oz of the butter until melted, then season with salt and freshly ground black pepper. Keep warm over a very low heat.Heat a frying pan until hot, add the remaining butter, winter greens and a splash of water. Cook for 3-4 minutes, or until the greens are tender. Season with salt and freshly ground black pepper. Keep warm. For the cranberry chutney, place 75ml/3fl oz water with the sugar and spices into a pan and bring to the boil. Add the fresh and dried cranberries and the port and return to the boil, cooking for a further 3-4 minutes, mashing the cranberries down as they soften into a thick, slightly sticky consistency. For the celeriac mash, place the celeriac and potatoes into a pan of salted water, bring to the boil and simmer for 12-15 minutes, or until tender. Drain, return to the pan and heat to drive off any excess moisture. Transfer the celeriac and potato to a food processor and blend to a smooth purée. Add the olive oil and butter, season to taste with salt and freshly ground black pepper and pulse once more to combine.To serve, pile the winter greens onto the centre of each serving plate. Spoon some of the celeriac and potato purée alongside. Thickly slice the duck and lay over the top of the greens, spoon the chutney alongside and drizzle the sauce over. Preheat the oven to 200C/390F/Gas 6. Preheat the oven to 200C/390F/Gas 6. Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off carefully, discard, then return the pan to the heat with the duck. Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the fat from under the skin. Drain the fat off carefully, discard, then return the pan to the heat with the duck. Add the star anise, orange zest, orange juice and half of the port to the pan. Bring to a simmer, turn the duck over (so that it is skin-side up) to coat in the liquid, then place into the oven for 12-15 minutes, or until the duck is golden-brown and cooked but still slightly pink in the middle. Transfer the duck to a warm plate to rest. Add the star anise, orange zest, orange juice and half of the port to the pan. Bring to a simmer, turn the duck over (so that it is skin-side up) to coat in the liquid, then place into the oven for 12-15 minutes, or until the duck is golden-brown and cooked but still slightly pink in the middle. Transfer the duck to a warm plate to rest. Return the pan to the heat and bring to a simmer, then stir in the remaining port and cook for 1-2 minutes. Whisk in 50g/2oz of the butter until melted, then season with salt and freshly ground black pepper. Keep warm over a very low heat. Return the pan to the heat and bring to a simmer, then stir in the remaining port and cook for 1-2 minutes. Whisk in 50g/2oz of the butter until melted, then season with salt and freshly ground black pepper. Keep warm over a very low heat. Heat a frying pan until hot, add the remaining butter, winter greens and a splash of water. Cook for 3-4 minutes, or until the greens are tender. Season with salt and freshly ground black pepper. Keep warm. Heat a frying pan until hot, add the remaining butter, winter greens and a splash of water. Cook for 3-4 minutes, or until the greens are tender. Season with salt and freshly ground black pepper. Keep warm. For the cranberry chutney, place 75ml/3fl oz water with the sugar and spices into a pan and bring to the boil. Add the fresh and dried cranberries and the port and return to the boil, cooking for a further 3-4 minutes, mashing the cranberries down as they soften into a thick, slightly sticky consistency. For the cranberry chutney, place 75ml/3fl oz water with the sugar and spices into a pan and bring to the boil. Add the fresh and dried cranberries and the port and return to the boil, cooking for a further 3-4 minutes, mashing the cranberries down as they soften into a thick, slightly sticky consistency. For the celeriac mash, place the celeriac and potatoes into a pan of salted water, bring to the boil and simmer for 12-15 minutes, or until tender. Drain, return to the pan and heat to drive off any excess moisture. Transfer the celeriac and potato to a food processor and blend to a smooth purée. Add the olive oil and butter, season to taste with salt and freshly ground black pepper and pulse once more to combine. For the celeriac mash, place the celeriac and potatoes into a pan of salted water, bring to the boil and simmer for 12-15 minutes, or until tender. Drain, return to the pan and heat to drive off any excess moisture. Transfer the celeriac and potato to a food processor and blend to a smooth purée. Add the olive oil and butter, season to taste with salt and freshly ground black pepper and pulse once more to combine. To serve, pile the winter greens onto the centre of each serving plate. Spoon some of the celeriac and potato purée alongside. Thickly slice the duck and lay over the top of the greens, spoon the chutney alongside and drizzle the sauce over. To serve, pile the winter greens onto the centre of each serving plate. Spoon some of the celeriac and potato purée alongside. Thickly slice the duck and lay over the top of the greens, spoon the chutney alongside and drizzle the sauce over."
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} | fd4c2d94c466af77ce16a5c173a3a6c3ef35d5678ba36664766ef67edd790771 | Roast pork belly recipe
An average of 4.6 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_belly_with_apples_71757_16x9.jpg The Hairy Bikers' ultimate roast pork belly recipe is great for a Sunday lunch or dinner party. The skin is crisp and crunchy while the meat is soft and tender. Use our roast calculator to work out the exact pork belly cooking times and temperatures. 1.5kg/3lb 5oz pork belly, skin scored 2 tbsp finely chopped fresh thyme leaves 2 tsp sea salt flakes 1 tsp coarsely ground black pepper, 3 medium apples, peeled, quartered, cored and cut into thick slices 2 medium onions, sliced large handful fresh sage leaves2 tsp plain flour 200ml/7fl oz cider 1.5kg/3lb 5oz pork belly, skin scored 2 tbsp finely chopped fresh thyme leaves 2 tsp sea salt flakes 1 tsp coarsely ground black pepper, 3 medium apples, peeled, quartered, cored and cut into thick slices 2 medium onions, sliced large handful fresh sage leaves 2 tsp plain flour 200ml/7fl oz cider Method Preheat the oven to 240C/220C (fan)/Gas 9..Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the underside of the pork.Place the pork in a flameproof baking tray and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C/160C (fan)/Gas 4 and roast for a further hour.Mix the apples with the onions, sage and a little freshly ground black pepper and arrange in the middle of a small roasting tin. Remove the pork from the oven and place it on top of the apples and onions, keeping the apple and onion pieces underneath the meat so they don’t burn. Keep the first roasting tin to one side. Return the pork to the oven and cook for a further hour, or until the meat is really tender.Skim any fat from the cooking juices in the reserved roasting tin and place the tin over a medium heat. Stir in the flour and cook for a minute or so, stirring constantly. Gradually stir in the cider and l00ml/3½fl oz water and bring to a simmer. Cook for 3-4 minutes, stirring constantly. Strain through a sieve into a small saucepan and season to taste. Set aside.Transfer the pork to a carving board. Spoon the apple and onion into a warmed serving bowl. Reheat the cider gravy until bubbling and cut the pork into thick slices. Serve the pork and crackling with the apple and sage and the hot gravy. Preheat the oven to 240C/220C (fan)/Gas 9.. Preheat the oven to 240C/220C (fan)/Gas 9.. Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the underside of the pork. Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the underside of the pork. Place the pork in a flameproof baking tray and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C/160C (fan)/Gas 4 and roast for a further hour. Place the pork in a flameproof baking tray and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C/160C (fan)/Gas 4 and roast for a further hour. Mix the apples with the onions, sage and a little freshly ground black pepper and arrange in the middle of a small roasting tin. Mix the apples with the onions, sage and a little freshly ground black pepper and arrange in the middle of a small roasting tin. Remove the pork from the oven and place it on top of the apples and onions, keeping the apple and onion pieces underneath the meat so they don’t burn. Keep the first roasting tin to one side. Return the pork to the oven and cook for a further hour, or until the meat is really tender. Remove the pork from the oven and place it on top of the apples and onions, keeping the apple and onion pieces underneath the meat so they don’t burn. Keep the first roasting tin to one side. Return the pork to the oven and cook for a further hour, or until the meat is really tender. Skim any fat from the cooking juices in the reserved roasting tin and place the tin over a medium heat. Stir in the flour and cook for a minute or so, stirring constantly. Gradually stir in the cider and l00ml/3½fl oz water and bring to a simmer. Cook for 3-4 minutes, stirring constantly. Strain through a sieve into a small saucepan and season to taste. Set aside. Skim any fat from the cooking juices in the reserved roasting tin and place the tin over a medium heat. Stir in the flour and cook for a minute or so, stirring constantly. Gradually stir in the cider and l00ml/3½fl oz water and bring to a simmer. Cook for 3-4 minutes, stirring constantly. Strain through a sieve into a small saucepan and season to taste. Set aside. Transfer the pork to a carving board. Spoon the apple and onion into a warmed serving bowl. Reheat the cider gravy until bubbling and cut the pork into thick slices. Serve the pork and crackling with the apple and sage and the hot gravy. Transfer the pork to a carving board. Spoon the apple and onion into a warmed serving bowl. Reheat the cider gravy until bubbling and cut the pork into thick slices. Serve the pork and crackling with the apple and sage and the hot gravy. | {
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"url": "https://www.bbc.co.uk/food/recipes/pork_belly_with_apples_71757",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Roast pork belly recipe",
"content": "An average of 4.6 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_belly_with_apples_71757_16x9.jpg The Hairy Bikers' ultimate roast pork belly recipe is great for a Sunday lunch or dinner party. The skin is crisp and crunchy while the meat is soft and tender. Use our roast calculator to work out the exact pork belly cooking times and temperatures. 1.5kg/3lb 5oz pork belly, skin scored 2 tbsp finely chopped fresh thyme leaves 2 tsp sea salt flakes 1 tsp coarsely ground black pepper, 3 medium apples, peeled, quartered, cored and cut into thick slices 2 medium onions, sliced large handful fresh sage leaves2 tsp plain flour 200ml/7fl oz cider 1.5kg/3lb 5oz pork belly, skin scored 2 tbsp finely chopped fresh thyme leaves 2 tsp sea salt flakes 1 tsp coarsely ground black pepper, 3 medium apples, peeled, quartered, cored and cut into thick slices 2 medium onions, sliced large handful fresh sage leaves 2 tsp plain flour 200ml/7fl oz cider Method Preheat the oven to 240C/220C (fan)/Gas 9..Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the underside of the pork.Place the pork in a flameproof baking tray and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C/160C (fan)/Gas 4 and roast for a further hour.Mix the apples with the onions, sage and a little freshly ground black pepper and arrange in the middle of a small roasting tin. Remove the pork from the oven and place it on top of the apples and onions, keeping the apple and onion pieces underneath the meat so they don’t burn. Keep the first roasting tin to one side. Return the pork to the oven and cook for a further hour, or until the meat is really tender.Skim any fat from the cooking juices in the reserved roasting tin and place the tin over a medium heat. Stir in the flour and cook for a minute or so, stirring constantly. Gradually stir in the cider and l00ml/3½fl oz water and bring to a simmer. Cook for 3-4 minutes, stirring constantly. Strain through a sieve into a small saucepan and season to taste. Set aside.Transfer the pork to a carving board. Spoon the apple and onion into a warmed serving bowl. Reheat the cider gravy until bubbling and cut the pork into thick slices. Serve the pork and crackling with the apple and sage and the hot gravy. Preheat the oven to 240C/220C (fan)/Gas 9.. Preheat the oven to 240C/220C (fan)/Gas 9.. Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the underside of the pork. Dry the pork belly skin with kitchen paper. Mix the thyme, sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the underside of the pork. Place the pork in a flameproof baking tray and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C/160C (fan)/Gas 4 and roast for a further hour. Place the pork in a flameproof baking tray and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C/160C (fan)/Gas 4 and roast for a further hour. Mix the apples with the onions, sage and a little freshly ground black pepper and arrange in the middle of a small roasting tin. Mix the apples with the onions, sage and a little freshly ground black pepper and arrange in the middle of a small roasting tin. Remove the pork from the oven and place it on top of the apples and onions, keeping the apple and onion pieces underneath the meat so they don’t burn. Keep the first roasting tin to one side. Return the pork to the oven and cook for a further hour, or until the meat is really tender. Remove the pork from the oven and place it on top of the apples and onions, keeping the apple and onion pieces underneath the meat so they don’t burn. Keep the first roasting tin to one side. Return the pork to the oven and cook for a further hour, or until the meat is really tender. Skim any fat from the cooking juices in the reserved roasting tin and place the tin over a medium heat. Stir in the flour and cook for a minute or so, stirring constantly. Gradually stir in the cider and l00ml/3½fl oz water and bring to a simmer. Cook for 3-4 minutes, stirring constantly. Strain through a sieve into a small saucepan and season to taste. Set aside. Skim any fat from the cooking juices in the reserved roasting tin and place the tin over a medium heat. Stir in the flour and cook for a minute or so, stirring constantly. Gradually stir in the cider and l00ml/3½fl oz water and bring to a simmer. Cook for 3-4 minutes, stirring constantly. Strain through a sieve into a small saucepan and season to taste. Set aside. Transfer the pork to a carving board. Spoon the apple and onion into a warmed serving bowl. Reheat the cider gravy until bubbling and cut the pork into thick slices. Serve the pork and crackling with the apple and sage and the hot gravy. Transfer the pork to a carving board. Spoon the apple and onion into a warmed serving bowl. Reheat the cider gravy until bubbling and cut the pork into thick slices. Serve the pork and crackling with the apple and sage and the hot gravy."
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} | 0e92168c34e4037816166e4c12e5fd51360182421bb8b9a4cb6d6d2fbdd1b733 | Steamed sea bass in hot beer and ginger lime sauce recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamedseabassinhotb_89271_16x9.jpg This simple and elegant sea bass recipe makes the most of this delicious fish. 2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne)1 spring onion, sliced into long strips 1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife1 tbsp Shaoxing rice wine or dry sherry 2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne) 1 spring onion, sliced into long strips 1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp groundnut oil 1 tbsp freshly grated root ginger1 lime, zest only1 tbsp Shaoxing rice wine or dry sherry330ml/11½fl oz Chinese beer or other light beer 2 tbsp light soy sauce 1 spring onion, sliced into long strips (juilienne)1 large handful fresh coriander, roughly choppedsteamed wild basmati rice, to serve 2 tbsp groundnut oil 1 tbsp freshly grated root ginger 1 lime, zest only 1 tbsp Shaoxing rice wine or dry sherry 330ml/11½fl oz Chinese beer or other light beer 2 tbsp light soy sauce 1 spring onion, sliced into long strips (juilienne) 1 large handful fresh coriander, roughly chopped steamed wild basmati rice, to serve Method For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity.Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest.For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat.To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest. For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat. For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice. | {
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"title": "Steamed sea bass in hot beer and ginger lime sauce 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/steamedseabassinhotb_89271_16x9.jpg This simple and elegant sea bass recipe makes the most of this delicious fish. 2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne)1 spring onion, sliced into long strips 1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife1 tbsp Shaoxing rice wine or dry sherry 2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne) 1 spring onion, sliced into long strips 1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp groundnut oil 1 tbsp freshly grated root ginger1 lime, zest only1 tbsp Shaoxing rice wine or dry sherry330ml/11½fl oz Chinese beer or other light beer 2 tbsp light soy sauce 1 spring onion, sliced into long strips (juilienne)1 large handful fresh coriander, roughly choppedsteamed wild basmati rice, to serve 2 tbsp groundnut oil 1 tbsp freshly grated root ginger 1 lime, zest only 1 tbsp Shaoxing rice wine or dry sherry 330ml/11½fl oz Chinese beer or other light beer 2 tbsp light soy sauce 1 spring onion, sliced into long strips (juilienne) 1 large handful fresh coriander, roughly chopped steamed wild basmati rice, to serve Method For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity.Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest.For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat.To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest. For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat. For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice."
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} | 9bf3a76c12ab91fa0f8f58c9a69c2653b53452688b54e13c0d6c9774b82ea6c8 | Slow-roasted pork belly with boulangère potatoes recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slowroastedporkbelly_92948_16x9.jpg Boulangère potatoes are a lighter version of dauphinoise and a perfect foil for rich pork belly. Serve with homemade apple sauce and steamed vegetables. 1kg/2lb 2oz pork belly, fat scored with a sharp knife1 tbsp sea salt1 tbsp fresh thyme leaves 1kg/2lb 2oz pork belly, fat scored with a sharp knife 1 tbsp sea salt 1 tbsp fresh thyme leaves 850g/1lb 13oz potatoes, peeled, sliced thinly400g/14oz onions, peeled, sliced thinlysalt and freshly ground black pepper450ml/16fl oz chicken stock 850g/1lb 13oz potatoes, peeled, sliced thinly 400g/14oz onions, peeled, sliced thinly salt and freshly ground black pepper 450ml/16fl oz chicken stock 2 Bramley apples, peeled, cored removed, diced1 tbsp water25g/1oz butter2 tbsp caster sugar, to taste 2 Bramley apples, peeled, cored removed, diced 1 tbsp water 25g/1oz butter 2 tbsp caster sugar, to taste Method Preheat the oven to 170C/325F/Gas 3.For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water.Pat the pork belly dry, using kitchen paper, then rub the salt and thyme leaves over the skin, pressing them into the score marks.For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock.Transfer the dish to a rack in the lower part of the oven. Place the pork belly directly onto the shelf above the potatoes so that any fat from the pork belly drips onto the potatoes. Roast for three hours, or until the pork belly and potatoes are tender and golden-brown.For crisp pork crackling, remove the potatoes from the oven and heat the grill onto its highest setting. Grill the pork belly for 10-15 minutes, or until the crackling is crisp. Remove from the grill and set aside.Meanwhile, for the apple sauce, place the apples and water into a lidded saucepan, cover the pan with the lid and heat over a medium heat for 3-4 minutes, or until the apples have broken down to a purée. Stir in the butter and sugar, adding more sugar, if necessary, to taste.To serve, carve the pork belly into thick slices and place onto four serving plates. Spoon the boulangère potatoes alongside and top with a dollop of apple sauce. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water. For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water. Pat the pork belly dry, using kitchen paper, then rub the salt and thyme leaves over the skin, pressing them into the score marks. Pat the pork belly dry, using kitchen paper, then rub the salt and thyme leaves over the skin, pressing them into the score marks. For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock. For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock. Transfer the dish to a rack in the lower part of the oven. Place the pork belly directly onto the shelf above the potatoes so that any fat from the pork belly drips onto the potatoes. Roast for three hours, or until the pork belly and potatoes are tender and golden-brown. Transfer the dish to a rack in the lower part of the oven. Place the pork belly directly onto the shelf above the potatoes so that any fat from the pork belly drips onto the potatoes. Roast for three hours, or until the pork belly and potatoes are tender and golden-brown. For crisp pork crackling, remove the potatoes from the oven and heat the grill onto its highest setting. Grill the pork belly for 10-15 minutes, or until the crackling is crisp. Remove from the grill and set aside. For crisp pork crackling, remove the potatoes from the oven and heat the grill onto its highest setting. Grill the pork belly for 10-15 minutes, or until the crackling is crisp. Remove from the grill and set aside. Meanwhile, for the apple sauce, place the apples and water into a lidded saucepan, cover the pan with the lid and heat over a medium heat for 3-4 minutes, or until the apples have broken down to a purée. Stir in the butter and sugar, adding more sugar, if necessary, to taste. Meanwhile, for the apple sauce, place the apples and water into a lidded saucepan, cover the pan with the lid and heat over a medium heat for 3-4 minutes, or until the apples have broken down to a purée. Stir in the butter and sugar, adding more sugar, if necessary, to taste. To serve, carve the pork belly into thick slices and place onto four serving plates. Spoon the boulangère potatoes alongside and top with a dollop of apple sauce. To serve, carve the pork belly into thick slices and place onto four serving plates. Spoon the boulangère potatoes alongside and top with a dollop of apple sauce. | {
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"title": "Slow-roasted pork belly with boulangère potatoes recipe",
"content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slowroastedporkbelly_92948_16x9.jpg Boulangère potatoes are a lighter version of dauphinoise and a perfect foil for rich pork belly. Serve with homemade apple sauce and steamed vegetables. 1kg/2lb 2oz pork belly, fat scored with a sharp knife1 tbsp sea salt1 tbsp fresh thyme leaves 1kg/2lb 2oz pork belly, fat scored with a sharp knife 1 tbsp sea salt 1 tbsp fresh thyme leaves 850g/1lb 13oz potatoes, peeled, sliced thinly400g/14oz onions, peeled, sliced thinlysalt and freshly ground black pepper450ml/16fl oz chicken stock 850g/1lb 13oz potatoes, peeled, sliced thinly 400g/14oz onions, peeled, sliced thinly salt and freshly ground black pepper 450ml/16fl oz chicken stock 2 Bramley apples, peeled, cored removed, diced1 tbsp water25g/1oz butter2 tbsp caster sugar, to taste 2 Bramley apples, peeled, cored removed, diced 1 tbsp water 25g/1oz butter 2 tbsp caster sugar, to taste Method Preheat the oven to 170C/325F/Gas 3.For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water.Pat the pork belly dry, using kitchen paper, then rub the salt and thyme leaves over the skin, pressing them into the score marks.For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock.Transfer the dish to a rack in the lower part of the oven. Place the pork belly directly onto the shelf above the potatoes so that any fat from the pork belly drips onto the potatoes. Roast for three hours, or until the pork belly and potatoes are tender and golden-brown.For crisp pork crackling, remove the potatoes from the oven and heat the grill onto its highest setting. Grill the pork belly for 10-15 minutes, or until the crackling is crisp. Remove from the grill and set aside.Meanwhile, for the apple sauce, place the apples and water into a lidded saucepan, cover the pan with the lid and heat over a medium heat for 3-4 minutes, or until the apples have broken down to a purée. Stir in the butter and sugar, adding more sugar, if necessary, to taste.To serve, carve the pork belly into thick slices and place onto four serving plates. Spoon the boulangère potatoes alongside and top with a dollop of apple sauce. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water. For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water. Pat the pork belly dry, using kitchen paper, then rub the salt and thyme leaves over the skin, pressing them into the score marks. Pat the pork belly dry, using kitchen paper, then rub the salt and thyme leaves over the skin, pressing them into the score marks. For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock. For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock. Transfer the dish to a rack in the lower part of the oven. Place the pork belly directly onto the shelf above the potatoes so that any fat from the pork belly drips onto the potatoes. Roast for three hours, or until the pork belly and potatoes are tender and golden-brown. Transfer the dish to a rack in the lower part of the oven. Place the pork belly directly onto the shelf above the potatoes so that any fat from the pork belly drips onto the potatoes. Roast for three hours, or until the pork belly and potatoes are tender and golden-brown. For crisp pork crackling, remove the potatoes from the oven and heat the grill onto its highest setting. Grill the pork belly for 10-15 minutes, or until the crackling is crisp. Remove from the grill and set aside. For crisp pork crackling, remove the potatoes from the oven and heat the grill onto its highest setting. Grill the pork belly for 10-15 minutes, or until the crackling is crisp. Remove from the grill and set aside. Meanwhile, for the apple sauce, place the apples and water into a lidded saucepan, cover the pan with the lid and heat over a medium heat for 3-4 minutes, or until the apples have broken down to a purée. Stir in the butter and sugar, adding more sugar, if necessary, to taste. Meanwhile, for the apple sauce, place the apples and water into a lidded saucepan, cover the pan with the lid and heat over a medium heat for 3-4 minutes, or until the apples have broken down to a purée. Stir in the butter and sugar, adding more sugar, if necessary, to taste. To serve, carve the pork belly into thick slices and place onto four serving plates. Spoon the boulangère potatoes alongside and top with a dollop of apple sauce. To serve, carve the pork belly into thick slices and place onto four serving plates. Spoon the boulangère potatoes alongside and top with a dollop of apple sauce."
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} | d3dfd3e3af84f00549ae64aa55b2f5682863e62555879b78a207cae7766fa897 | Pomegranate glazed duck with bulgar, chickpea and pomegranate pilaf recipe
An average of 4.8 out of 5 stars from 4 ratings 2 tsp pomegranate molasses (available in large supermarkets and Middle Eastern stores)1 tbsp runny honey½ tsp caraway seeds, toasted and ground to a powder in a pestle and mortar or spice grinder4 duck breasts, skin scored diagonally with a sharp knife 2 tsp pomegranate molasses (available in large supermarkets and Middle Eastern stores) 1 tbsp runny honey ½ tsp caraway seeds, toasted and ground to a powder in a pestle and mortar or spice grinder 4 duck breasts, skin scored diagonally with a sharp knife 600ml/1pt 1fl oz vegetable stock250g/9oz coarse bulgar wheatsalt and freshly ground black pepper110g/4oz canned chickpeas, rinsed and drained2-3 tbsp extra virgin olive oil2 red onions, thinly sliced 110g/4oz dry sour cherries, roughly chopped1 tbsp pomegranate molassessmall bunch fresh flatleaf parsley, finely choppedsmall bunch fresh mint, finely chopped110g/4oz pistachio nuts, shells removed, toasted, chopped1 pomegranate, seeds only (reserve 2 tbsp seeds for garnish) 600ml/1pt 1fl oz vegetable stock 250g/9oz coarse bulgar wheat salt and freshly ground black pepper 110g/4oz canned chickpeas, rinsed and drained 2-3 tbsp extra virgin olive oil 2 red onions, thinly sliced 110g/4oz dry sour cherries, roughly chopped 1 tbsp pomegranate molasses small bunch fresh flatleaf parsley, finely chopped small bunch fresh mint, finely chopped 110g/4oz pistachio nuts, shells removed, toasted, chopped 1 pomegranate, seeds only (reserve 2 tbsp seeds for garnish) Method Preheat the oven to 200C/400F/Gas 6.Place the pomegranate molasses, honey and ground caraway seeds into a small bowl and mix well. Rub the mixture onto the scored skin of the duck breasts.Heat an ovenproof non-stick pan and add the duck breasts, skin-side down and cook for 1-2 minutes to caramelise the skin.Turn the duck breasts over and cook on the other side for 1-2 minutes.Transfer to the oven to cook for 8-11 minutes for medium, or until cooked to your liking. Remove from the oven and set the duck breasts aside to rest for five minutes.For the pilaf, place the vegetable stock into a pan over a medium heat and bring to the boil.Add the bulgar wheat and bring back to the boil. Reduce the heat to simmer for 5-8 minutes, or until the bulgar wheat is tender and all the liquid has been absorbed.Season, to taste, with salt and freshly ground black pepper, then add the chickpeas and mix well.Meanwhile, heat the olive oil in a deep non-stick pan until hot. Add the onions and cook for 3-4 minutes, until softened.Add the cherries and pomegranate molasses, and cook for further 3-5 minutes, until the onions are caramelised and the cherries are beginning to soften down.Add the cherries mixture to the bulgar wheat and chickpea mixture and stir well to combine.Add the chopped parsley and mint, pistachios and pomegranate seeds.To serve, cut each duck breast in half on the diagonal and place onto a plate. Spoon the cooking juices over and a garnish with few pomegranate seeds. Spoon the pilaf into a bowl and serve alongside the duck. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the pomegranate molasses, honey and ground caraway seeds into a small bowl and mix well. Rub the mixture onto the scored skin of the duck breasts. Place the pomegranate molasses, honey and ground caraway seeds into a small bowl and mix well. Rub the mixture onto the scored skin of the duck breasts. Heat an ovenproof non-stick pan and add the duck breasts, skin-side down and cook for 1-2 minutes to caramelise the skin. Heat an ovenproof non-stick pan and add the duck breasts, skin-side down and cook for 1-2 minutes to caramelise the skin. Turn the duck breasts over and cook on the other side for 1-2 minutes. Turn the duck breasts over and cook on the other side for 1-2 minutes. Transfer to the oven to cook for 8-11 minutes for medium, or until cooked to your liking. Remove from the oven and set the duck breasts aside to rest for five minutes. Transfer to the oven to cook for 8-11 minutes for medium, or until cooked to your liking. Remove from the oven and set the duck breasts aside to rest for five minutes. For the pilaf, place the vegetable stock into a pan over a medium heat and bring to the boil. For the pilaf, place the vegetable stock into a pan over a medium heat and bring to the boil. Add the bulgar wheat and bring back to the boil. Reduce the heat to simmer for 5-8 minutes, or until the bulgar wheat is tender and all the liquid has been absorbed. Add the bulgar wheat and bring back to the boil. Reduce the heat to simmer for 5-8 minutes, or until the bulgar wheat is tender and all the liquid has been absorbed. Season, to taste, with salt and freshly ground black pepper, then add the chickpeas and mix well. Season, to taste, with salt and freshly ground black pepper, then add the chickpeas and mix well. Meanwhile, heat the olive oil in a deep non-stick pan until hot. Add the onions and cook for 3-4 minutes, until softened. Meanwhile, heat the olive oil in a deep non-stick pan until hot. Add the onions and cook for 3-4 minutes, until softened. Add the cherries and pomegranate molasses, and cook for further 3-5 minutes, until the onions are caramelised and the cherries are beginning to soften down. Add the cherries and pomegranate molasses, and cook for further 3-5 minutes, until the onions are caramelised and the cherries are beginning to soften down. Add the cherries mixture to the bulgar wheat and chickpea mixture and stir well to combine. Add the cherries mixture to the bulgar wheat and chickpea mixture and stir well to combine. Add the chopped parsley and mint, pistachios and pomegranate seeds. Add the chopped parsley and mint, pistachios and pomegranate seeds. To serve, cut each duck breast in half on the diagonal and place onto a plate. Spoon the cooking juices over and a garnish with few pomegranate seeds. Spoon the pilaf into a bowl and serve alongside the duck. To serve, cut each duck breast in half on the diagonal and place onto a plate. Spoon the cooking juices over and a garnish with few pomegranate seeds. Spoon the pilaf into a bowl and serve alongside the duck. | {
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"title": "Pomegranate glazed duck with bulgar, chickpea and pomegranate pilaf recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings 2 tsp pomegranate molasses (available in large supermarkets and Middle Eastern stores)1 tbsp runny honey½ tsp caraway seeds, toasted and ground to a powder in a pestle and mortar or spice grinder4 duck breasts, skin scored diagonally with a sharp knife 2 tsp pomegranate molasses (available in large supermarkets and Middle Eastern stores) 1 tbsp runny honey ½ tsp caraway seeds, toasted and ground to a powder in a pestle and mortar or spice grinder 4 duck breasts, skin scored diagonally with a sharp knife 600ml/1pt 1fl oz vegetable stock250g/9oz coarse bulgar wheatsalt and freshly ground black pepper110g/4oz canned chickpeas, rinsed and drained2-3 tbsp extra virgin olive oil2 red onions, thinly sliced 110g/4oz dry sour cherries, roughly chopped1 tbsp pomegranate molassessmall bunch fresh flatleaf parsley, finely choppedsmall bunch fresh mint, finely chopped110g/4oz pistachio nuts, shells removed, toasted, chopped1 pomegranate, seeds only (reserve 2 tbsp seeds for garnish) 600ml/1pt 1fl oz vegetable stock 250g/9oz coarse bulgar wheat salt and freshly ground black pepper 110g/4oz canned chickpeas, rinsed and drained 2-3 tbsp extra virgin olive oil 2 red onions, thinly sliced 110g/4oz dry sour cherries, roughly chopped 1 tbsp pomegranate molasses small bunch fresh flatleaf parsley, finely chopped small bunch fresh mint, finely chopped 110g/4oz pistachio nuts, shells removed, toasted, chopped 1 pomegranate, seeds only (reserve 2 tbsp seeds for garnish) Method Preheat the oven to 200C/400F/Gas 6.Place the pomegranate molasses, honey and ground caraway seeds into a small bowl and mix well. Rub the mixture onto the scored skin of the duck breasts.Heat an ovenproof non-stick pan and add the duck breasts, skin-side down and cook for 1-2 minutes to caramelise the skin.Turn the duck breasts over and cook on the other side for 1-2 minutes.Transfer to the oven to cook for 8-11 minutes for medium, or until cooked to your liking. Remove from the oven and set the duck breasts aside to rest for five minutes.For the pilaf, place the vegetable stock into a pan over a medium heat and bring to the boil.Add the bulgar wheat and bring back to the boil. Reduce the heat to simmer for 5-8 minutes, or until the bulgar wheat is tender and all the liquid has been absorbed.Season, to taste, with salt and freshly ground black pepper, then add the chickpeas and mix well.Meanwhile, heat the olive oil in a deep non-stick pan until hot. Add the onions and cook for 3-4 minutes, until softened.Add the cherries and pomegranate molasses, and cook for further 3-5 minutes, until the onions are caramelised and the cherries are beginning to soften down.Add the cherries mixture to the bulgar wheat and chickpea mixture and stir well to combine.Add the chopped parsley and mint, pistachios and pomegranate seeds.To serve, cut each duck breast in half on the diagonal and place onto a plate. Spoon the cooking juices over and a garnish with few pomegranate seeds. Spoon the pilaf into a bowl and serve alongside the duck. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the pomegranate molasses, honey and ground caraway seeds into a small bowl and mix well. Rub the mixture onto the scored skin of the duck breasts. Place the pomegranate molasses, honey and ground caraway seeds into a small bowl and mix well. Rub the mixture onto the scored skin of the duck breasts. Heat an ovenproof non-stick pan and add the duck breasts, skin-side down and cook for 1-2 minutes to caramelise the skin. Heat an ovenproof non-stick pan and add the duck breasts, skin-side down and cook for 1-2 minutes to caramelise the skin. Turn the duck breasts over and cook on the other side for 1-2 minutes. Turn the duck breasts over and cook on the other side for 1-2 minutes. Transfer to the oven to cook for 8-11 minutes for medium, or until cooked to your liking. Remove from the oven and set the duck breasts aside to rest for five minutes. Transfer to the oven to cook for 8-11 minutes for medium, or until cooked to your liking. Remove from the oven and set the duck breasts aside to rest for five minutes. For the pilaf, place the vegetable stock into a pan over a medium heat and bring to the boil. For the pilaf, place the vegetable stock into a pan over a medium heat and bring to the boil. Add the bulgar wheat and bring back to the boil. Reduce the heat to simmer for 5-8 minutes, or until the bulgar wheat is tender and all the liquid has been absorbed. Add the bulgar wheat and bring back to the boil. Reduce the heat to simmer for 5-8 minutes, or until the bulgar wheat is tender and all the liquid has been absorbed. Season, to taste, with salt and freshly ground black pepper, then add the chickpeas and mix well. Season, to taste, with salt and freshly ground black pepper, then add the chickpeas and mix well. Meanwhile, heat the olive oil in a deep non-stick pan until hot. Add the onions and cook for 3-4 minutes, until softened. Meanwhile, heat the olive oil in a deep non-stick pan until hot. Add the onions and cook for 3-4 minutes, until softened. Add the cherries and pomegranate molasses, and cook for further 3-5 minutes, until the onions are caramelised and the cherries are beginning to soften down. Add the cherries and pomegranate molasses, and cook for further 3-5 minutes, until the onions are caramelised and the cherries are beginning to soften down. Add the cherries mixture to the bulgar wheat and chickpea mixture and stir well to combine. Add the cherries mixture to the bulgar wheat and chickpea mixture and stir well to combine. Add the chopped parsley and mint, pistachios and pomegranate seeds. Add the chopped parsley and mint, pistachios and pomegranate seeds. To serve, cut each duck breast in half on the diagonal and place onto a plate. Spoon the cooking juices over and a garnish with few pomegranate seeds. Spoon the pilaf into a bowl and serve alongside the duck. To serve, cut each duck breast in half on the diagonal and place onto a plate. Spoon the cooking juices over and a garnish with few pomegranate seeds. Spoon the pilaf into a bowl and serve alongside the duck."
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} | f62c743ffd1d96d78c48c840cfea0ae990671eb9a4b0bbb36f785de613b1835e | Christmas pork and cabbage recipe
Preheat the oven to 200C/400F/Gas 6.For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water. Pat the pork belly dry, using kitchen paper, then rub the salt over the skin, pressing them into the score marks.Place the cinnamon sticks, cloves, sliced apples, oranges and cider into the bottom of a roasting tin. Place the pork belly on top and roast for one hour in the middle of the oven. Then, reduce the temperature to 140C/275F/Gas 1 and cook for 2 hours. Add more cider to the bottom of the roasting tin if all the liquid evaporates. Once cooked, remove the pork belly from the oven and set aside to rest for 15 minutes.Meanwhile, for the mulled cider cabbage, melt the butter in a lidded pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the cinnamon stick, nutmeg, star anise and bay leaf and continue to cook for another 1-2 minutes. Stir in the cabbage, cider and sugar until well combined and the sugar has dissolved. Season, to taste, with salt and freshly ground black pepper.Bring the mixture to the boil and reduce the heat until the mixture is simmering. Cover the pan with a lid and simmer over a low heat, stirring occasionally, for 1-1½ hours, or until the cabbage is tender and the liquid has evaporated. Remove the star anise and cinnamon stick and stir in the redcurrant jelly.For the salted almonds, mix the almonds and oil in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer to a baking tray and roast in the oven for 10 minutes, or until golden-brown. Remove from the oven and set aside to cool.To serve, carve the pork belly into squares. Spoon some mulled cider cabbage into the centre of each of 8 serving plates, top with a piece of pork belly and spoon over some cooking juices. Garnish with the roast almonds. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water. Pat the pork belly dry, using kitchen paper, then rub the salt over the skin, pressing them into the score marks. For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water. Pat the pork belly dry, using kitchen paper, then rub the salt over the skin, pressing them into the score marks. Place the cinnamon sticks, cloves, sliced apples, oranges and cider into the bottom of a roasting tin. Place the pork belly on top and roast for one hour in the middle of the oven. Then, reduce the temperature to 140C/275F/Gas 1 and cook for 2 hours. Add more cider to the bottom of the roasting tin if all the liquid evaporates. Once cooked, remove the pork belly from the oven and set aside to rest for 15 minutes. Place the cinnamon sticks, cloves, sliced apples, oranges and cider into the bottom of a roasting tin. Place the pork belly on top and roast for one hour in the middle of the oven. Then, reduce the temperature to 140C/275F/Gas 1 and cook for 2 hours. Add more cider to the bottom of the roasting tin if all the liquid evaporates. Once cooked, remove the pork belly from the oven and set aside to rest for 15 minutes. Meanwhile, for the mulled cider cabbage, melt the butter in a lidded pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the cinnamon stick, nutmeg, star anise and bay leaf and continue to cook for another 1-2 minutes. Stir in the cabbage, cider and sugar until well combined and the sugar has dissolved. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the mulled cider cabbage, melt the butter in a lidded pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the cinnamon stick, nutmeg, star anise and bay leaf and continue to cook for another 1-2 minutes. Stir in the cabbage, cider and sugar until well combined and the sugar has dissolved. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil and reduce the heat until the mixture is simmering. Cover the pan with a lid and simmer over a low heat, stirring occasionally, for 1-1½ hours, or until the cabbage is tender and the liquid has evaporated. Remove the star anise and cinnamon stick and stir in the redcurrant jelly. Bring the mixture to the boil and reduce the heat until the mixture is simmering. Cover the pan with a lid and simmer over a low heat, stirring occasionally, for 1-1½ hours, or until the cabbage is tender and the liquid has evaporated. Remove the star anise and cinnamon stick and stir in the redcurrant jelly. For the salted almonds, mix the almonds and oil in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer to a baking tray and roast in the oven for 10 minutes, or until golden-brown. Remove from the oven and set aside to cool. For the salted almonds, mix the almonds and oil in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer to a baking tray and roast in the oven for 10 minutes, or until golden-brown. Remove from the oven and set aside to cool. To serve, carve the pork belly into squares. Spoon some mulled cider cabbage into the centre of each of 8 serving plates, top with a piece of pork belly and spoon over some cooking juices. Garnish with the roast almonds. To serve, carve the pork belly into squares. Spoon some mulled cider cabbage into the centre of each of 8 serving plates, top with a piece of pork belly and spoon over some cooking juices. Garnish with the roast almonds. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Christmas pork and cabbage recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water. Pat the pork belly dry, using kitchen paper, then rub the salt over the skin, pressing them into the score marks.Place the cinnamon sticks, cloves, sliced apples, oranges and cider into the bottom of a roasting tin. Place the pork belly on top and roast for one hour in the middle of the oven. Then, reduce the temperature to 140C/275F/Gas 1 and cook for 2 hours. Add more cider to the bottom of the roasting tin if all the liquid evaporates. Once cooked, remove the pork belly from the oven and set aside to rest for 15 minutes.Meanwhile, for the mulled cider cabbage, melt the butter in a lidded pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the cinnamon stick, nutmeg, star anise and bay leaf and continue to cook for another 1-2 minutes. Stir in the cabbage, cider and sugar until well combined and the sugar has dissolved. Season, to taste, with salt and freshly ground black pepper.Bring the mixture to the boil and reduce the heat until the mixture is simmering. Cover the pan with a lid and simmer over a low heat, stirring occasionally, for 1-1½ hours, or until the cabbage is tender and the liquid has evaporated. Remove the star anise and cinnamon stick and stir in the redcurrant jelly.For the salted almonds, mix the almonds and oil in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer to a baking tray and roast in the oven for 10 minutes, or until golden-brown. Remove from the oven and set aside to cool.To serve, carve the pork belly into squares. Spoon some mulled cider cabbage into the centre of each of 8 serving plates, top with a piece of pork belly and spoon over some cooking juices. Garnish with the roast almonds. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water. Pat the pork belly dry, using kitchen paper, then rub the salt over the skin, pressing them into the score marks. For the pork belly, boil a kettle and pour the boiling water over the pork skin, discarding the water. Pat the pork belly dry, using kitchen paper, then rub the salt over the skin, pressing them into the score marks. Place the cinnamon sticks, cloves, sliced apples, oranges and cider into the bottom of a roasting tin. Place the pork belly on top and roast for one hour in the middle of the oven. Then, reduce the temperature to 140C/275F/Gas 1 and cook for 2 hours. Add more cider to the bottom of the roasting tin if all the liquid evaporates. Once cooked, remove the pork belly from the oven and set aside to rest for 15 minutes. Place the cinnamon sticks, cloves, sliced apples, oranges and cider into the bottom of a roasting tin. Place the pork belly on top and roast for one hour in the middle of the oven. Then, reduce the temperature to 140C/275F/Gas 1 and cook for 2 hours. Add more cider to the bottom of the roasting tin if all the liquid evaporates. Once cooked, remove the pork belly from the oven and set aside to rest for 15 minutes. Meanwhile, for the mulled cider cabbage, melt the butter in a lidded pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the cinnamon stick, nutmeg, star anise and bay leaf and continue to cook for another 1-2 minutes. Stir in the cabbage, cider and sugar until well combined and the sugar has dissolved. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the mulled cider cabbage, melt the butter in a lidded pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the cinnamon stick, nutmeg, star anise and bay leaf and continue to cook for another 1-2 minutes. Stir in the cabbage, cider and sugar until well combined and the sugar has dissolved. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil and reduce the heat until the mixture is simmering. Cover the pan with a lid and simmer over a low heat, stirring occasionally, for 1-1½ hours, or until the cabbage is tender and the liquid has evaporated. Remove the star anise and cinnamon stick and stir in the redcurrant jelly. Bring the mixture to the boil and reduce the heat until the mixture is simmering. Cover the pan with a lid and simmer over a low heat, stirring occasionally, for 1-1½ hours, or until the cabbage is tender and the liquid has evaporated. Remove the star anise and cinnamon stick and stir in the redcurrant jelly. For the salted almonds, mix the almonds and oil in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer to a baking tray and roast in the oven for 10 minutes, or until golden-brown. Remove from the oven and set aside to cool. For the salted almonds, mix the almonds and oil in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer to a baking tray and roast in the oven for 10 minutes, or until golden-brown. Remove from the oven and set aside to cool. To serve, carve the pork belly into squares. Spoon some mulled cider cabbage into the centre of each of 8 serving plates, top with a piece of pork belly and spoon over some cooking juices. Garnish with the roast almonds. To serve, carve the pork belly into squares. Spoon some mulled cider cabbage into the centre of each of 8 serving plates, top with a piece of pork belly and spoon over some cooking juices. Garnish with the roast almonds."
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} | 6a8ade057508d81e31ab6d9c8ad01b40d8be5efa68678e3b6df357cce0ca8a14 | Pan-fried mackerel, chorizo-braised leeks and shallot crisps recipe
An average of 4.4 out of 5 stars from 5 ratings 25g/1oz unsalted butter1 large leek, white part only, cut into 1cm/½in slices1½ tsp salt110g/4oz cooking chorizo, skin removed, chopped½ tsp smoked paprika (available from Spanish delicatessens)3 tbsp hot chicken stock250ml/9fl oz vegetable oil, for deep frying, plus 1 tbsp extra1 tsp plain flour2 banana shallots, peeled, sliced into rings2 mackerel fillets, skin scored several times using a sharp knife 25g/1oz unsalted butter 1 large leek, white part only, cut into 1cm/½in slices 1½ tsp salt 110g/4oz cooking chorizo, skin removed, chopped ½ tsp smoked paprika (available from Spanish delicatessens) 3 tbsp hot chicken stock 250ml/9fl oz vegetable oil, for deep frying, plus 1 tbsp extra 1 tsp plain flour 2 banana shallots, peeled, sliced into rings 2 mackerel fillets, skin scored several times using a sharp knife Method Heat the butter in a medium-sized, deep-sided frying pan over a medium heat. When the butter is foaming, add the leeks and season with a half-teaspoon of salt. Fry for 3-4 minutes, or until the leeks have softened and are golden-brown.Add the chorizo and smoked paprika and continue to fry for 4-5 minutes, stirring occasionally, until the chorizo has browned and is crisp. Add the stock and bring the mixture to a simmer. Continue to simmer gently for a further 3-4 minutes, or until most of the liquid has evaporated.Meanwhile, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep-fat fryer to 140C.Meanwhile, sprinkle the flour onto a plate. Dredge the shallot rings in the flour until completely coated. When the oil is hot, carefully lower the shallot rings into the oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season with another half-teaspoon of the salt, then set aside and keep warm.Meanwhile, heat one tablespoon of vegetable oil in a non-stick frying pan over a medium heat. Season the mackerel fillets all over with the remaining half-teaspoon of salt. When the oil is hot, place the seasoned mackerel fillets, skin-sides down, into the pan and fry for 3-4 minutes, or until the skin is crisp and golden-brown and more than half of the mackerel flesh has turned opaque.Remove the pan from the heat, then turn the mackerel fillets over and allow to cook through on the residual heat for a further 1-2 minutes.To serve, spoon the leek and chorizo mixture into the centre of each of two serving plates. Place some of the crisp shallot rings on top of each portion. Place one mackerel fillet on top of each. Heat the butter in a medium-sized, deep-sided frying pan over a medium heat. When the butter is foaming, add the leeks and season with a half-teaspoon of salt. Fry for 3-4 minutes, or until the leeks have softened and are golden-brown. Heat the butter in a medium-sized, deep-sided frying pan over a medium heat. When the butter is foaming, add the leeks and season with a half-teaspoon of salt. Fry for 3-4 minutes, or until the leeks have softened and are golden-brown. Add the chorizo and smoked paprika and continue to fry for 4-5 minutes, stirring occasionally, until the chorizo has browned and is crisp. Add the chorizo and smoked paprika and continue to fry for 4-5 minutes, stirring occasionally, until the chorizo has browned and is crisp. Add the stock and bring the mixture to a simmer. Continue to simmer gently for a further 3-4 minutes, or until most of the liquid has evaporated. Add the stock and bring the mixture to a simmer. Continue to simmer gently for a further 3-4 minutes, or until most of the liquid has evaporated. Meanwhile, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep-fat fryer to 140C. Meanwhile, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep-fat fryer to 140C. Meanwhile, sprinkle the flour onto a plate. Dredge the shallot rings in the flour until completely coated. Meanwhile, sprinkle the flour onto a plate. Dredge the shallot rings in the flour until completely coated. When the oil is hot, carefully lower the shallot rings into the oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season with another half-teaspoon of the salt, then set aside and keep warm. When the oil is hot, carefully lower the shallot rings into the oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season with another half-teaspoon of the salt, then set aside and keep warm. Meanwhile, heat one tablespoon of vegetable oil in a non-stick frying pan over a medium heat. Season the mackerel fillets all over with the remaining half-teaspoon of salt. When the oil is hot, place the seasoned mackerel fillets, skin-sides down, into the pan and fry for 3-4 minutes, or until the skin is crisp and golden-brown and more than half of the mackerel flesh has turned opaque. Meanwhile, heat one tablespoon of vegetable oil in a non-stick frying pan over a medium heat. Season the mackerel fillets all over with the remaining half-teaspoon of salt. When the oil is hot, place the seasoned mackerel fillets, skin-sides down, into the pan and fry for 3-4 minutes, or until the skin is crisp and golden-brown and more than half of the mackerel flesh has turned opaque. Remove the pan from the heat, then turn the mackerel fillets over and allow to cook through on the residual heat for a further 1-2 minutes. Remove the pan from the heat, then turn the mackerel fillets over and allow to cook through on the residual heat for a further 1-2 minutes. To serve, spoon the leek and chorizo mixture into the centre of each of two serving plates. Place some of the crisp shallot rings on top of each portion. Place one mackerel fillet on top of each. To serve, spoon the leek and chorizo mixture into the centre of each of two serving plates. Place some of the crisp shallot rings on top of each portion. Place one mackerel fillet on top of each. | {
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"title": "Pan-fried mackerel, chorizo-braised leeks and shallot crisps recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings 25g/1oz unsalted butter1 large leek, white part only, cut into 1cm/½in slices1½ tsp salt110g/4oz cooking chorizo, skin removed, chopped½ tsp smoked paprika (available from Spanish delicatessens)3 tbsp hot chicken stock250ml/9fl oz vegetable oil, for deep frying, plus 1 tbsp extra1 tsp plain flour2 banana shallots, peeled, sliced into rings2 mackerel fillets, skin scored several times using a sharp knife 25g/1oz unsalted butter 1 large leek, white part only, cut into 1cm/½in slices 1½ tsp salt 110g/4oz cooking chorizo, skin removed, chopped ½ tsp smoked paprika (available from Spanish delicatessens) 3 tbsp hot chicken stock 250ml/9fl oz vegetable oil, for deep frying, plus 1 tbsp extra 1 tsp plain flour 2 banana shallots, peeled, sliced into rings 2 mackerel fillets, skin scored several times using a sharp knife Method Heat the butter in a medium-sized, deep-sided frying pan over a medium heat. When the butter is foaming, add the leeks and season with a half-teaspoon of salt. Fry for 3-4 minutes, or until the leeks have softened and are golden-brown.Add the chorizo and smoked paprika and continue to fry for 4-5 minutes, stirring occasionally, until the chorizo has browned and is crisp. Add the stock and bring the mixture to a simmer. Continue to simmer gently for a further 3-4 minutes, or until most of the liquid has evaporated.Meanwhile, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep-fat fryer to 140C.Meanwhile, sprinkle the flour onto a plate. Dredge the shallot rings in the flour until completely coated. When the oil is hot, carefully lower the shallot rings into the oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season with another half-teaspoon of the salt, then set aside and keep warm.Meanwhile, heat one tablespoon of vegetable oil in a non-stick frying pan over a medium heat. Season the mackerel fillets all over with the remaining half-teaspoon of salt. When the oil is hot, place the seasoned mackerel fillets, skin-sides down, into the pan and fry for 3-4 minutes, or until the skin is crisp and golden-brown and more than half of the mackerel flesh has turned opaque.Remove the pan from the heat, then turn the mackerel fillets over and allow to cook through on the residual heat for a further 1-2 minutes.To serve, spoon the leek and chorizo mixture into the centre of each of two serving plates. Place some of the crisp shallot rings on top of each portion. Place one mackerel fillet on top of each. Heat the butter in a medium-sized, deep-sided frying pan over a medium heat. When the butter is foaming, add the leeks and season with a half-teaspoon of salt. Fry for 3-4 minutes, or until the leeks have softened and are golden-brown. Heat the butter in a medium-sized, deep-sided frying pan over a medium heat. When the butter is foaming, add the leeks and season with a half-teaspoon of salt. Fry for 3-4 minutes, or until the leeks have softened and are golden-brown. Add the chorizo and smoked paprika and continue to fry for 4-5 minutes, stirring occasionally, until the chorizo has browned and is crisp. Add the chorizo and smoked paprika and continue to fry for 4-5 minutes, stirring occasionally, until the chorizo has browned and is crisp. Add the stock and bring the mixture to a simmer. Continue to simmer gently for a further 3-4 minutes, or until most of the liquid has evaporated. Add the stock and bring the mixture to a simmer. Continue to simmer gently for a further 3-4 minutes, or until most of the liquid has evaporated. Meanwhile, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep-fat fryer to 140C. Meanwhile, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep-fat fryer to 140C. Meanwhile, sprinkle the flour onto a plate. Dredge the shallot rings in the flour until completely coated. Meanwhile, sprinkle the flour onto a plate. Dredge the shallot rings in the flour until completely coated. When the oil is hot, carefully lower the shallot rings into the oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season with another half-teaspoon of the salt, then set aside and keep warm. When the oil is hot, carefully lower the shallot rings into the oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season with another half-teaspoon of the salt, then set aside and keep warm. Meanwhile, heat one tablespoon of vegetable oil in a non-stick frying pan over a medium heat. Season the mackerel fillets all over with the remaining half-teaspoon of salt. When the oil is hot, place the seasoned mackerel fillets, skin-sides down, into the pan and fry for 3-4 minutes, or until the skin is crisp and golden-brown and more than half of the mackerel flesh has turned opaque. Meanwhile, heat one tablespoon of vegetable oil in a non-stick frying pan over a medium heat. Season the mackerel fillets all over with the remaining half-teaspoon of salt. When the oil is hot, place the seasoned mackerel fillets, skin-sides down, into the pan and fry for 3-4 minutes, or until the skin is crisp and golden-brown and more than half of the mackerel flesh has turned opaque. Remove the pan from the heat, then turn the mackerel fillets over and allow to cook through on the residual heat for a further 1-2 minutes. Remove the pan from the heat, then turn the mackerel fillets over and allow to cook through on the residual heat for a further 1-2 minutes. To serve, spoon the leek and chorizo mixture into the centre of each of two serving plates. Place some of the crisp shallot rings on top of each portion. Place one mackerel fillet on top of each. To serve, spoon the leek and chorizo mixture into the centre of each of two serving plates. Place some of the crisp shallot rings on top of each portion. Place one mackerel fillet on top of each."
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} | 11d49d08c75fe4ebf69698349d470fe7a863c8a5aceb2c88b140b69a2659e1ba | Sichuan-style sea bass with wok-fried vegetables recipe
An average of 4.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sizchuanstyleseabass_93126_16x9.jpg Asian-style seas bass with simple stir-fried vegetables - so healthy and full of flavour. 1 tbsp vegetable oil2 garlic cloves, peeled, finely diced2 tbsp chopped fresh ginger2 chillies, finely chopped4 spring onions, finely chopped2 tbsp chilli-bean paste2 tbsp soy sauce2 tbsp rice wine vinegar110ml/4fl oz chicken stock1 tbsp sesame oil4 x 350g/13oz sea bass fillets, cleaned, gutted, skin scored 3 times with a sharp knife 1 tbsp vegetable oil 2 garlic cloves, peeled, finely diced 2 tbsp chopped fresh ginger 2 chillies, finely chopped 4 spring onions, finely chopped 2 tbsp chilli-bean paste 2 tbsp soy sauce 2 tbsp rice wine vinegar 110ml/4fl oz chicken stock 1 tbsp sesame oil 4 x 350g/13oz sea bass fillets, cleaned, gutted, skin scored 3 times with a sharp knife 2 tbsp vegetable oil4 spring onions, finely sliced150g/4oz mangetout, finely sliced4 heads bok choi, root removed, leaves separated3 tbsp water2 tbsp soy sauce1 tbsp sesame oil 2 tbsp vegetable oil 4 spring onions, finely sliced 150g/4oz mangetout, finely sliced 4 heads bok choi, root removed, leaves separated 3 tbsp water 2 tbsp soy sauce 1 tbsp sesame oil Method Preheat the oven to 200C/400F/Gas 6.For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring onions for 2-3 minutes, or until softened.Stir in the chilli-bean paste and continue to fry for a further minute. Add the soy sauce, rice wine vinegar and chicken stock and bring the mixture to a simmer. Add the sesame oil and fry for 1-2 minutes, or until the mixture has thickened slightly, then remove the wok from the heat.Place the sea bass fillets onto a baking tray and brush all over with the Sichuan sauce. Transfer to the oven and bake for 15-20 minutes, or until the fish is cooked through.For the wok-fried vegetables, heat the vegetable oil in a wok over a high heat. When the oil is smoking, fry the spring onions for 1-2 minutes, or until softened. Add the mangetout, bok choi and water and stir-fry for a further 2-3 minutes, or until the vegetables are tender, then stir in the soy sauce and sesame oil. To serve, spoon the wok-fried vegetables into the centre of each of 4 serving plates. Top each with a sea bass fillet, then spoon over some of the Sichuan sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring onions for 2-3 minutes, or until softened. For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring onions for 2-3 minutes, or until softened. Stir in the chilli-bean paste and continue to fry for a further minute. Add the soy sauce, rice wine vinegar and chicken stock and bring the mixture to a simmer. Add the sesame oil and fry for 1-2 minutes, or until the mixture has thickened slightly, then remove the wok from the heat. Stir in the chilli-bean paste and continue to fry for a further minute. Add the soy sauce, rice wine vinegar and chicken stock and bring the mixture to a simmer. Add the sesame oil and fry for 1-2 minutes, or until the mixture has thickened slightly, then remove the wok from the heat. Place the sea bass fillets onto a baking tray and brush all over with the Sichuan sauce. Transfer to the oven and bake for 15-20 minutes, or until the fish is cooked through. Place the sea bass fillets onto a baking tray and brush all over with the Sichuan sauce. Transfer to the oven and bake for 15-20 minutes, or until the fish is cooked through. For the wok-fried vegetables, heat the vegetable oil in a wok over a high heat. When the oil is smoking, fry the spring onions for 1-2 minutes, or until softened. Add the mangetout, bok choi and water and stir-fry for a further 2-3 minutes, or until the vegetables are tender, then stir in the soy sauce and sesame oil. For the wok-fried vegetables, heat the vegetable oil in a wok over a high heat. When the oil is smoking, fry the spring onions for 1-2 minutes, or until softened. Add the mangetout, bok choi and water and stir-fry for a further 2-3 minutes, or until the vegetables are tender, then stir in the soy sauce and sesame oil. To serve, spoon the wok-fried vegetables into the centre of each of 4 serving plates. Top each with a sea bass fillet, then spoon over some of the Sichuan sauce. To serve, spoon the wok-fried vegetables into the centre of each of 4 serving plates. Top each with a sea bass fillet, then spoon over some of the Sichuan sauce. | {
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"title": "Sichuan-style sea bass with wok-fried vegetables recipe",
"content": "An average of 4.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sizchuanstyleseabass_93126_16x9.jpg Asian-style seas bass with simple stir-fried vegetables - so healthy and full of flavour. 1 tbsp vegetable oil2 garlic cloves, peeled, finely diced2 tbsp chopped fresh ginger2 chillies, finely chopped4 spring onions, finely chopped2 tbsp chilli-bean paste2 tbsp soy sauce2 tbsp rice wine vinegar110ml/4fl oz chicken stock1 tbsp sesame oil4 x 350g/13oz sea bass fillets, cleaned, gutted, skin scored 3 times with a sharp knife 1 tbsp vegetable oil 2 garlic cloves, peeled, finely diced 2 tbsp chopped fresh ginger 2 chillies, finely chopped 4 spring onions, finely chopped 2 tbsp chilli-bean paste 2 tbsp soy sauce 2 tbsp rice wine vinegar 110ml/4fl oz chicken stock 1 tbsp sesame oil 4 x 350g/13oz sea bass fillets, cleaned, gutted, skin scored 3 times with a sharp knife 2 tbsp vegetable oil4 spring onions, finely sliced150g/4oz mangetout, finely sliced4 heads bok choi, root removed, leaves separated3 tbsp water2 tbsp soy sauce1 tbsp sesame oil 2 tbsp vegetable oil 4 spring onions, finely sliced 150g/4oz mangetout, finely sliced 4 heads bok choi, root removed, leaves separated 3 tbsp water 2 tbsp soy sauce 1 tbsp sesame oil Method Preheat the oven to 200C/400F/Gas 6.For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring onions for 2-3 minutes, or until softened.Stir in the chilli-bean paste and continue to fry for a further minute. Add the soy sauce, rice wine vinegar and chicken stock and bring the mixture to a simmer. Add the sesame oil and fry for 1-2 minutes, or until the mixture has thickened slightly, then remove the wok from the heat.Place the sea bass fillets onto a baking tray and brush all over with the Sichuan sauce. Transfer to the oven and bake for 15-20 minutes, or until the fish is cooked through.For the wok-fried vegetables, heat the vegetable oil in a wok over a high heat. When the oil is smoking, fry the spring onions for 1-2 minutes, or until softened. Add the mangetout, bok choi and water and stir-fry for a further 2-3 minutes, or until the vegetables are tender, then stir in the soy sauce and sesame oil. To serve, spoon the wok-fried vegetables into the centre of each of 4 serving plates. Top each with a sea bass fillet, then spoon over some of the Sichuan sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring onions for 2-3 minutes, or until softened. For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring onions for 2-3 minutes, or until softened. Stir in the chilli-bean paste and continue to fry for a further minute. Add the soy sauce, rice wine vinegar and chicken stock and bring the mixture to a simmer. Add the sesame oil and fry for 1-2 minutes, or until the mixture has thickened slightly, then remove the wok from the heat. Stir in the chilli-bean paste and continue to fry for a further minute. Add the soy sauce, rice wine vinegar and chicken stock and bring the mixture to a simmer. Add the sesame oil and fry for 1-2 minutes, or until the mixture has thickened slightly, then remove the wok from the heat. Place the sea bass fillets onto a baking tray and brush all over with the Sichuan sauce. Transfer to the oven and bake for 15-20 minutes, or until the fish is cooked through. Place the sea bass fillets onto a baking tray and brush all over with the Sichuan sauce. Transfer to the oven and bake for 15-20 minutes, or until the fish is cooked through. For the wok-fried vegetables, heat the vegetable oil in a wok over a high heat. When the oil is smoking, fry the spring onions for 1-2 minutes, or until softened. Add the mangetout, bok choi and water and stir-fry for a further 2-3 minutes, or until the vegetables are tender, then stir in the soy sauce and sesame oil. For the wok-fried vegetables, heat the vegetable oil in a wok over a high heat. When the oil is smoking, fry the spring onions for 1-2 minutes, or until softened. Add the mangetout, bok choi and water and stir-fry for a further 2-3 minutes, or until the vegetables are tender, then stir in the soy sauce and sesame oil. To serve, spoon the wok-fried vegetables into the centre of each of 4 serving plates. Top each with a sea bass fillet, then spoon over some of the Sichuan sauce. To serve, spoon the wok-fried vegetables into the centre of each of 4 serving plates. Top each with a sea bass fillet, then spoon over some of the Sichuan sauce."
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} | 6e9a27bbbef8ccb90208b342c57fbf8b2d5cbd4cfe54e4a3d48b35271aab8c92 | Honey-roasted duck with wild mushroom tarragon and spinach sauce recipe
Score the skin of each duck breast with a very sharp knife first: you can pop the knife in the freezer for a few minutes to make it easier. Score the fatty skin of the duck breast in a criss-cross manner, but be careful not to cut all the way through the meat. Season the duck with salt and freshly ground black pepper to taste. Pour the oil into a thick, flat-based pan and heat to a high temperature. Place the breasts into the pan, skin-side down. Cook at a fairly high temperature for about a minute, until the skin renders, taking care not to burn the fat. Once the skin is golden-brown and crisp, turn the breasts over with tongs and sear the other side for about a minute. Return it once again to the pan, skin-side down, and cook for about 5-8 minutes until cooked all the way through.Meanwhile, mix the honey and Chinese five-spice powder together in a small bowl.When the duck is cooked, remove from the pan, brush with the honey and spice and allow to rest in a warm place for at least 5-8 minutes. For the sauce, heat a lidded frying pan on medium heat and add 25g/1oz of the butter, the shallots and a pinch of salt.Cook the shallots without the lid until softened, but not coloured - about 2-3 minutes.Add the wild mushrooms and lemon juice and cover with a lid. Cook for a further minute.Add the water, bring to the boil and whisk in the remaining butter. Season with salt and freshly ground black pepper and then add the tarragon. Heat the oil in a separate frying pan and add the spinach. Cook until the spinach has wilted. To serve, divide the spinach between four plates, slice the duck breasts in half lengthways and place on top of the spinach, and spoon the mushroom sauce around. Score the skin of each duck breast with a very sharp knife first: you can pop the knife in the freezer for a few minutes to make it easier. Score the fatty skin of the duck breast in a criss-cross manner, but be careful not to cut all the way through the meat. Score the skin of each duck breast with a very sharp knife first: you can pop the knife in the freezer for a few minutes to make it easier. Score the fatty skin of the duck breast in a criss-cross manner, but be careful not to cut all the way through the meat. Season the duck with salt and freshly ground black pepper to taste. Pour the oil into a thick, flat-based pan and heat to a high temperature. Place the breasts into the pan, skin-side down. Cook at a fairly high temperature for about a minute, until the skin renders, taking care not to burn the fat. Season the duck with salt and freshly ground black pepper to taste. Pour the oil into a thick, flat-based pan and heat to a high temperature. Place the breasts into the pan, skin-side down. Cook at a fairly high temperature for about a minute, until the skin renders, taking care not to burn the fat. Once the skin is golden-brown and crisp, turn the breasts over with tongs and sear the other side for about a minute. Return it once again to the pan, skin-side down, and cook for about 5-8 minutes until cooked all the way through. Once the skin is golden-brown and crisp, turn the breasts over with tongs and sear the other side for about a minute. Return it once again to the pan, skin-side down, and cook for about 5-8 minutes until cooked all the way through. Meanwhile, mix the honey and Chinese five-spice powder together in a small bowl. Meanwhile, mix the honey and Chinese five-spice powder together in a small bowl. When the duck is cooked, remove from the pan, brush with the honey and spice and allow to rest in a warm place for at least 5-8 minutes. When the duck is cooked, remove from the pan, brush with the honey and spice and allow to rest in a warm place for at least 5-8 minutes. For the sauce, heat a lidded frying pan on medium heat and add 25g/1oz of the butter, the shallots and a pinch of salt. For the sauce, heat a lidded frying pan on medium heat and add 25g/1oz of the butter, the shallots and a pinch of salt. Cook the shallots without the lid until softened, but not coloured - about 2-3 minutes. Cook the shallots without the lid until softened, but not coloured - about 2-3 minutes. Add the wild mushrooms and lemon juice and cover with a lid. Cook for a further minute. Add the wild mushrooms and lemon juice and cover with a lid. Cook for a further minute. Add the water, bring to the boil and whisk in the remaining butter. Add the water, bring to the boil and whisk in the remaining butter. Season with salt and freshly ground black pepper and then add the tarragon. Season with salt and freshly ground black pepper and then add the tarragon. Heat the oil in a separate frying pan and add the spinach. Cook until the spinach has wilted. Heat the oil in a separate frying pan and add the spinach. Cook until the spinach has wilted. To serve, divide the spinach between four plates, slice the duck breasts in half lengthways and place on top of the spinach, and spoon the mushroom sauce around. To serve, divide the spinach between four plates, slice the duck breasts in half lengthways and place on top of the spinach, and spoon the mushroom sauce around. | {
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"title": "Honey-roasted duck with wild mushroom tarragon and spinach sauce recipe",
"content": "Score the skin of each duck breast with a very sharp knife first: you can pop the knife in the freezer for a few minutes to make it easier. Score the fatty skin of the duck breast in a criss-cross manner, but be careful not to cut all the way through the meat. Season the duck with salt and freshly ground black pepper to taste. Pour the oil into a thick, flat-based pan and heat to a high temperature. Place the breasts into the pan, skin-side down. Cook at a fairly high temperature for about a minute, until the skin renders, taking care not to burn the fat. Once the skin is golden-brown and crisp, turn the breasts over with tongs and sear the other side for about a minute. Return it once again to the pan, skin-side down, and cook for about 5-8 minutes until cooked all the way through.Meanwhile, mix the honey and Chinese five-spice powder together in a small bowl.When the duck is cooked, remove from the pan, brush with the honey and spice and allow to rest in a warm place for at least 5-8 minutes. For the sauce, heat a lidded frying pan on medium heat and add 25g/1oz of the butter, the shallots and a pinch of salt.Cook the shallots without the lid until softened, but not coloured - about 2-3 minutes.Add the wild mushrooms and lemon juice and cover with a lid. Cook for a further minute.Add the water, bring to the boil and whisk in the remaining butter. Season with salt and freshly ground black pepper and then add the tarragon. Heat the oil in a separate frying pan and add the spinach. Cook until the spinach has wilted. To serve, divide the spinach between four plates, slice the duck breasts in half lengthways and place on top of the spinach, and spoon the mushroom sauce around. Score the skin of each duck breast with a very sharp knife first: you can pop the knife in the freezer for a few minutes to make it easier. Score the fatty skin of the duck breast in a criss-cross manner, but be careful not to cut all the way through the meat. Score the skin of each duck breast with a very sharp knife first: you can pop the knife in the freezer for a few minutes to make it easier. Score the fatty skin of the duck breast in a criss-cross manner, but be careful not to cut all the way through the meat. Season the duck with salt and freshly ground black pepper to taste. Pour the oil into a thick, flat-based pan and heat to a high temperature. Place the breasts into the pan, skin-side down. Cook at a fairly high temperature for about a minute, until the skin renders, taking care not to burn the fat. Season the duck with salt and freshly ground black pepper to taste. Pour the oil into a thick, flat-based pan and heat to a high temperature. Place the breasts into the pan, skin-side down. Cook at a fairly high temperature for about a minute, until the skin renders, taking care not to burn the fat. Once the skin is golden-brown and crisp, turn the breasts over with tongs and sear the other side for about a minute. Return it once again to the pan, skin-side down, and cook for about 5-8 minutes until cooked all the way through. Once the skin is golden-brown and crisp, turn the breasts over with tongs and sear the other side for about a minute. Return it once again to the pan, skin-side down, and cook for about 5-8 minutes until cooked all the way through. Meanwhile, mix the honey and Chinese five-spice powder together in a small bowl. Meanwhile, mix the honey and Chinese five-spice powder together in a small bowl. When the duck is cooked, remove from the pan, brush with the honey and spice and allow to rest in a warm place for at least 5-8 minutes. When the duck is cooked, remove from the pan, brush with the honey and spice and allow to rest in a warm place for at least 5-8 minutes. For the sauce, heat a lidded frying pan on medium heat and add 25g/1oz of the butter, the shallots and a pinch of salt. For the sauce, heat a lidded frying pan on medium heat and add 25g/1oz of the butter, the shallots and a pinch of salt. Cook the shallots without the lid until softened, but not coloured - about 2-3 minutes. Cook the shallots without the lid until softened, but not coloured - about 2-3 minutes. Add the wild mushrooms and lemon juice and cover with a lid. Cook for a further minute. Add the wild mushrooms and lemon juice and cover with a lid. Cook for a further minute. Add the water, bring to the boil and whisk in the remaining butter. Add the water, bring to the boil and whisk in the remaining butter. Season with salt and freshly ground black pepper and then add the tarragon. Season with salt and freshly ground black pepper and then add the tarragon. Heat the oil in a separate frying pan and add the spinach. Cook until the spinach has wilted. Heat the oil in a separate frying pan and add the spinach. Cook until the spinach has wilted. To serve, divide the spinach between four plates, slice the duck breasts in half lengthways and place on top of the spinach, and spoon the mushroom sauce around. To serve, divide the spinach between four plates, slice the duck breasts in half lengthways and place on top of the spinach, and spoon the mushroom sauce around."
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} | b3ddbe0a874b56c9e3f38ac0d05006840f2468da9b46ac995b2d7efb753c4448 | Wild sea trout with fresh peas and horseradish recipe
An average of 5.0 out of 5 stars from 3 ratings 4 x 150g/5oz wild sea trout fillets, skin scored with a sharp knifesalt and freshly ground black pepper 1 tbsp olive oil 4 x 150g/5oz wild sea trout fillets, skin scored with a sharp knife salt and freshly ground black pepper 1 tbsp olive oil 400g/14oz shelled fresh peas4 medium carrots, peeled, cut into batons200g/7oz smoked streaky bacon, cut into lardons300g/11oz cold butter, cut into cubes400ml/14fl oz chicken stock4 Little Gem lettuces, cores removed, leaves separated and shredded4 tbsp horseradish cream 400g/14oz shelled fresh peas 4 medium carrots, peeled, cut into batons 200g/7oz smoked streaky bacon, cut into lardons 300g/11oz cold butter, cut into cubes 400ml/14fl oz chicken stock 4 Little Gem lettuces, cores removed, leaves separated and shredded 4 tbsp horseradish cream Method For the sea trout, season the sea trout fillets all over with salt and freshly ground black pepper. Heat the oil in a large frying pan over a medium heat. Add the trout fillets, skin-side down, and fry without moving the fish for 4-5 minutes, or until the skin is crisp and golden-brown.Turn off the heat, then turn over the trout fillets and allow the undersides of the fillets to cook through on the residual heat.Meanwhile, for the peas and horseradish, blanch the peas and carrot batons in a pan of boiling salted water for 1-2 minutes, or until just tender. Drain well, refresh in cold water, then drain again. Blanch the bacon lardons for one minute in a separate pan of boiling water, then drain well. Heat one tablespoon of the butter cubes in a large saucepan over a high heat. When the butter is foaming, add the blanched bacon lardons and fry until crisp and golden-brown.Add the blanched carrots and peas to the pan with the bacon lardons in it. Pour over the chicken stock and bring the mixture to the boil, then reduce the heat to a simmer and simmer the mixture for 4-5 minutes. Season, to taste, with salt and freshly ground black pepper.Add the butter cubes, a few at a time, to the mixture, shaking the pan regularly until the butter melts and the sauce has thickened slightly before adding the next few cubes. Add the shredded Little Gem lettuce leaves and horseradish cream and stir well, then remove the pan from the heat.To serve, divide the vegetables and sauce equally among four serving bowls. Place one trout fillet on top of each serving. Serve immediately. For the sea trout, season the sea trout fillets all over with salt and freshly ground black pepper. For the sea trout, season the sea trout fillets all over with salt and freshly ground black pepper. Heat the oil in a large frying pan over a medium heat. Add the trout fillets, skin-side down, and fry without moving the fish for 4-5 minutes, or until the skin is crisp and golden-brown. Heat the oil in a large frying pan over a medium heat. Add the trout fillets, skin-side down, and fry without moving the fish for 4-5 minutes, or until the skin is crisp and golden-brown. Turn off the heat, then turn over the trout fillets and allow the undersides of the fillets to cook through on the residual heat. Turn off the heat, then turn over the trout fillets and allow the undersides of the fillets to cook through on the residual heat. Meanwhile, for the peas and horseradish, blanch the peas and carrot batons in a pan of boiling salted water for 1-2 minutes, or until just tender. Drain well, refresh in cold water, then drain again. Meanwhile, for the peas and horseradish, blanch the peas and carrot batons in a pan of boiling salted water for 1-2 minutes, or until just tender. Drain well, refresh in cold water, then drain again. Blanch the bacon lardons for one minute in a separate pan of boiling water, then drain well. Blanch the bacon lardons for one minute in a separate pan of boiling water, then drain well. Heat one tablespoon of the butter cubes in a large saucepan over a high heat. When the butter is foaming, add the blanched bacon lardons and fry until crisp and golden-brown. Heat one tablespoon of the butter cubes in a large saucepan over a high heat. When the butter is foaming, add the blanched bacon lardons and fry until crisp and golden-brown. Add the blanched carrots and peas to the pan with the bacon lardons in it. Pour over the chicken stock and bring the mixture to the boil, then reduce the heat to a simmer and simmer the mixture for 4-5 minutes. Season, to taste, with salt and freshly ground black pepper. Add the blanched carrots and peas to the pan with the bacon lardons in it. Pour over the chicken stock and bring the mixture to the boil, then reduce the heat to a simmer and simmer the mixture for 4-5 minutes. Season, to taste, with salt and freshly ground black pepper. Add the butter cubes, a few at a time, to the mixture, shaking the pan regularly until the butter melts and the sauce has thickened slightly before adding the next few cubes. Add the butter cubes, a few at a time, to the mixture, shaking the pan regularly until the butter melts and the sauce has thickened slightly before adding the next few cubes. Add the shredded Little Gem lettuce leaves and horseradish cream and stir well, then remove the pan from the heat. Add the shredded Little Gem lettuce leaves and horseradish cream and stir well, then remove the pan from the heat. To serve, divide the vegetables and sauce equally among four serving bowls. Place one trout fillet on top of each serving. Serve immediately. To serve, divide the vegetables and sauce equally among four serving bowls. Place one trout fillet on top of each serving. Serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/wildseatroutwithfres_91645",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Wild sea trout with fresh peas and horseradish recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 4 x 150g/5oz wild sea trout fillets, skin scored with a sharp knifesalt and freshly ground black pepper 1 tbsp olive oil 4 x 150g/5oz wild sea trout fillets, skin scored with a sharp knife salt and freshly ground black pepper 1 tbsp olive oil 400g/14oz shelled fresh peas4 medium carrots, peeled, cut into batons200g/7oz smoked streaky bacon, cut into lardons300g/11oz cold butter, cut into cubes400ml/14fl oz chicken stock4 Little Gem lettuces, cores removed, leaves separated and shredded4 tbsp horseradish cream 400g/14oz shelled fresh peas 4 medium carrots, peeled, cut into batons 200g/7oz smoked streaky bacon, cut into lardons 300g/11oz cold butter, cut into cubes 400ml/14fl oz chicken stock 4 Little Gem lettuces, cores removed, leaves separated and shredded 4 tbsp horseradish cream Method For the sea trout, season the sea trout fillets all over with salt and freshly ground black pepper. Heat the oil in a large frying pan over a medium heat. Add the trout fillets, skin-side down, and fry without moving the fish for 4-5 minutes, or until the skin is crisp and golden-brown.Turn off the heat, then turn over the trout fillets and allow the undersides of the fillets to cook through on the residual heat.Meanwhile, for the peas and horseradish, blanch the peas and carrot batons in a pan of boiling salted water for 1-2 minutes, or until just tender. Drain well, refresh in cold water, then drain again. Blanch the bacon lardons for one minute in a separate pan of boiling water, then drain well. Heat one tablespoon of the butter cubes in a large saucepan over a high heat. When the butter is foaming, add the blanched bacon lardons and fry until crisp and golden-brown.Add the blanched carrots and peas to the pan with the bacon lardons in it. Pour over the chicken stock and bring the mixture to the boil, then reduce the heat to a simmer and simmer the mixture for 4-5 minutes. Season, to taste, with salt and freshly ground black pepper.Add the butter cubes, a few at a time, to the mixture, shaking the pan regularly until the butter melts and the sauce has thickened slightly before adding the next few cubes. Add the shredded Little Gem lettuce leaves and horseradish cream and stir well, then remove the pan from the heat.To serve, divide the vegetables and sauce equally among four serving bowls. Place one trout fillet on top of each serving. Serve immediately. For the sea trout, season the sea trout fillets all over with salt and freshly ground black pepper. For the sea trout, season the sea trout fillets all over with salt and freshly ground black pepper. Heat the oil in a large frying pan over a medium heat. Add the trout fillets, skin-side down, and fry without moving the fish for 4-5 minutes, or until the skin is crisp and golden-brown. Heat the oil in a large frying pan over a medium heat. Add the trout fillets, skin-side down, and fry without moving the fish for 4-5 minutes, or until the skin is crisp and golden-brown. Turn off the heat, then turn over the trout fillets and allow the undersides of the fillets to cook through on the residual heat. Turn off the heat, then turn over the trout fillets and allow the undersides of the fillets to cook through on the residual heat. Meanwhile, for the peas and horseradish, blanch the peas and carrot batons in a pan of boiling salted water for 1-2 minutes, or until just tender. Drain well, refresh in cold water, then drain again. Meanwhile, for the peas and horseradish, blanch the peas and carrot batons in a pan of boiling salted water for 1-2 minutes, or until just tender. Drain well, refresh in cold water, then drain again. Blanch the bacon lardons for one minute in a separate pan of boiling water, then drain well. Blanch the bacon lardons for one minute in a separate pan of boiling water, then drain well. Heat one tablespoon of the butter cubes in a large saucepan over a high heat. When the butter is foaming, add the blanched bacon lardons and fry until crisp and golden-brown. Heat one tablespoon of the butter cubes in a large saucepan over a high heat. When the butter is foaming, add the blanched bacon lardons and fry until crisp and golden-brown. Add the blanched carrots and peas to the pan with the bacon lardons in it. Pour over the chicken stock and bring the mixture to the boil, then reduce the heat to a simmer and simmer the mixture for 4-5 minutes. Season, to taste, with salt and freshly ground black pepper. Add the blanched carrots and peas to the pan with the bacon lardons in it. Pour over the chicken stock and bring the mixture to the boil, then reduce the heat to a simmer and simmer the mixture for 4-5 minutes. Season, to taste, with salt and freshly ground black pepper. Add the butter cubes, a few at a time, to the mixture, shaking the pan regularly until the butter melts and the sauce has thickened slightly before adding the next few cubes. Add the butter cubes, a few at a time, to the mixture, shaking the pan regularly until the butter melts and the sauce has thickened slightly before adding the next few cubes. Add the shredded Little Gem lettuce leaves and horseradish cream and stir well, then remove the pan from the heat. Add the shredded Little Gem lettuce leaves and horseradish cream and stir well, then remove the pan from the heat. To serve, divide the vegetables and sauce equally among four serving bowls. Place one trout fillet on top of each serving. Serve immediately. To serve, divide the vegetables and sauce equally among four serving bowls. Place one trout fillet on top of each serving. Serve immediately."
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"subdomain": "Recipes"
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"$oid": "68bacf42eb3bdbfd0cc004ac"
} | 3da942553c1983cc671d02013ee5c08b179dce459a79b68e11037026de095763 | Roast halibut with butter beans and chorizo recipe
An average of 5.0 out of 5 stars from 3 ratings 100ml/3½fl oz olive oil2 small shallots, finely chopped1 onion, finely sliced1 carrot, cut into small cubes100g/3½oz cooking chorizo, diced200g/7oz tinned butter beans, rinsed and drained50ml/2fl oz water or vegetable stock (if required)½ bunch flatleaf parsley, roughly choppedsalt and freshly ground black pepper 100ml/3½fl oz olive oil 2 small shallots, finely chopped 1 onion, finely sliced 1 carrot, cut into small cubes 100g/3½oz cooking chorizo, diced 200g/7oz tinned butter beans, rinsed and drained 50ml/2fl oz water or vegetable stock (if required) ½ bunch flatleaf parsley, roughly chopped salt and freshly ground black pepper 4 halibut steaks, bone in and skin on100ml/3½fl oz olive oil4 lemon wedges, to serve 4 halibut steaks, bone in and skin on 100ml/3½fl oz olive oil 4 lemon wedges, to serve Method Preheat the oven to 220C/425F/Gas 7.Place a heavy-based pan over a medium heat. When hot add the olive oil, shallots and onions and fry for 3-4 minutes, until softened.Add the carrot and cook for a further 4-5 minutes, until the onions are soft but not coloured. Add the chorizo and cook for five minutes, stirring well (the oil from the chorizo should be released, colouring and flavouring the vegetables). Add the butter beans and reduce the heat to very low, to just warm the beans through (you may need to add a little water or stock at this stage). Finish with the chopped parsley and season, to taste, with salt and freshly ground black pepper.For the halibut, score the skin of the halibut steaks, then season all over with salt and freshly ground black pepper. Rub the halibut with plenty of olive oil and place skin-side down into a hot ovenproof pan over a medium heat. Cook the halibut for three minutes and then transfer to the oven to roast for five minutes.Remove from the oven, turn the halibut steaks over and return to the oven to roast for another five minutes, or until cooked through.Remove from the oven and place onto warmed plates. Pour over the warmed beans and chorizo and garnish with a wedge of lemon. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place a heavy-based pan over a medium heat. When hot add the olive oil, shallots and onions and fry for 3-4 minutes, until softened. Place a heavy-based pan over a medium heat. When hot add the olive oil, shallots and onions and fry for 3-4 minutes, until softened. Add the carrot and cook for a further 4-5 minutes, until the onions are soft but not coloured. Add the carrot and cook for a further 4-5 minutes, until the onions are soft but not coloured. Add the chorizo and cook for five minutes, stirring well (the oil from the chorizo should be released, colouring and flavouring the vegetables). Add the chorizo and cook for five minutes, stirring well (the oil from the chorizo should be released, colouring and flavouring the vegetables). Add the butter beans and reduce the heat to very low, to just warm the beans through (you may need to add a little water or stock at this stage). Add the butter beans and reduce the heat to very low, to just warm the beans through (you may need to add a little water or stock at this stage). Finish with the chopped parsley and season, to taste, with salt and freshly ground black pepper. Finish with the chopped parsley and season, to taste, with salt and freshly ground black pepper. For the halibut, score the skin of the halibut steaks, then season all over with salt and freshly ground black pepper. For the halibut, score the skin of the halibut steaks, then season all over with salt and freshly ground black pepper. Rub the halibut with plenty of olive oil and place skin-side down into a hot ovenproof pan over a medium heat. Cook the halibut for three minutes and then transfer to the oven to roast for five minutes. Rub the halibut with plenty of olive oil and place skin-side down into a hot ovenproof pan over a medium heat. Cook the halibut for three minutes and then transfer to the oven to roast for five minutes. Remove from the oven, turn the halibut steaks over and return to the oven to roast for another five minutes, or until cooked through. Remove from the oven, turn the halibut steaks over and return to the oven to roast for another five minutes, or until cooked through. Remove from the oven and place onto warmed plates. Pour over the warmed beans and chorizo and garnish with a wedge of lemon. Remove from the oven and place onto warmed plates. Pour over the warmed beans and chorizo and garnish with a wedge of lemon. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roasthalibutwithwhit_83700",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast halibut with butter beans and chorizo recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 100ml/3½fl oz olive oil2 small shallots, finely chopped1 onion, finely sliced1 carrot, cut into small cubes100g/3½oz cooking chorizo, diced200g/7oz tinned butter beans, rinsed and drained50ml/2fl oz water or vegetable stock (if required)½ bunch flatleaf parsley, roughly choppedsalt and freshly ground black pepper 100ml/3½fl oz olive oil 2 small shallots, finely chopped 1 onion, finely sliced 1 carrot, cut into small cubes 100g/3½oz cooking chorizo, diced 200g/7oz tinned butter beans, rinsed and drained 50ml/2fl oz water or vegetable stock (if required) ½ bunch flatleaf parsley, roughly chopped salt and freshly ground black pepper 4 halibut steaks, bone in and skin on100ml/3½fl oz olive oil4 lemon wedges, to serve 4 halibut steaks, bone in and skin on 100ml/3½fl oz olive oil 4 lemon wedges, to serve Method Preheat the oven to 220C/425F/Gas 7.Place a heavy-based pan over a medium heat. When hot add the olive oil, shallots and onions and fry for 3-4 minutes, until softened.Add the carrot and cook for a further 4-5 minutes, until the onions are soft but not coloured. Add the chorizo and cook for five minutes, stirring well (the oil from the chorizo should be released, colouring and flavouring the vegetables). Add the butter beans and reduce the heat to very low, to just warm the beans through (you may need to add a little water or stock at this stage). Finish with the chopped parsley and season, to taste, with salt and freshly ground black pepper.For the halibut, score the skin of the halibut steaks, then season all over with salt and freshly ground black pepper. Rub the halibut with plenty of olive oil and place skin-side down into a hot ovenproof pan over a medium heat. Cook the halibut for three minutes and then transfer to the oven to roast for five minutes.Remove from the oven, turn the halibut steaks over and return to the oven to roast for another five minutes, or until cooked through.Remove from the oven and place onto warmed plates. Pour over the warmed beans and chorizo and garnish with a wedge of lemon. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place a heavy-based pan over a medium heat. When hot add the olive oil, shallots and onions and fry for 3-4 minutes, until softened. Place a heavy-based pan over a medium heat. When hot add the olive oil, shallots and onions and fry for 3-4 minutes, until softened. Add the carrot and cook for a further 4-5 minutes, until the onions are soft but not coloured. Add the carrot and cook for a further 4-5 minutes, until the onions are soft but not coloured. Add the chorizo and cook for five minutes, stirring well (the oil from the chorizo should be released, colouring and flavouring the vegetables). Add the chorizo and cook for five minutes, stirring well (the oil from the chorizo should be released, colouring and flavouring the vegetables). Add the butter beans and reduce the heat to very low, to just warm the beans through (you may need to add a little water or stock at this stage). Add the butter beans and reduce the heat to very low, to just warm the beans through (you may need to add a little water or stock at this stage). Finish with the chopped parsley and season, to taste, with salt and freshly ground black pepper. Finish with the chopped parsley and season, to taste, with salt and freshly ground black pepper. For the halibut, score the skin of the halibut steaks, then season all over with salt and freshly ground black pepper. For the halibut, score the skin of the halibut steaks, then season all over with salt and freshly ground black pepper. Rub the halibut with plenty of olive oil and place skin-side down into a hot ovenproof pan over a medium heat. Cook the halibut for three minutes and then transfer to the oven to roast for five minutes. Rub the halibut with plenty of olive oil and place skin-side down into a hot ovenproof pan over a medium heat. Cook the halibut for three minutes and then transfer to the oven to roast for five minutes. Remove from the oven, turn the halibut steaks over and return to the oven to roast for another five minutes, or until cooked through. Remove from the oven, turn the halibut steaks over and return to the oven to roast for another five minutes, or until cooked through. Remove from the oven and place onto warmed plates. Pour over the warmed beans and chorizo and garnish with a wedge of lemon. Remove from the oven and place onto warmed plates. Pour over the warmed beans and chorizo and garnish with a wedge of lemon."
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"$oid": "68bacf42eb3bdbfd0cc004ad"
} | 133ad30ac651d1be7ad3ced5e54edffe222dd450f255f2ac0ce1f18ee35a753a | How to roast pork loin with crackling recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastloinofporkwithc_90262_16x9.jpg The combination of juicy sweet roast pork and tooth-shatteringly crisp crackling is a dream come true. 2kg/4lb 6oz loin of pork on the bone, skin on (look for one with a good layer of fat)salt3-6 banana shallots250ml/9fl oz dry cider 2kg/4lb 6oz loin of pork on the bone, skin on (look for one with a good layer of fat) salt 3-6 banana shallots 250ml/9fl oz dry cider 570ml/1 pint dry cider500ml/18fl oz chicken stock1 heaped tsp honey1 heaped tsp wholegrain mustardsalt and freshly ground black pepper2 tbsp double cream (optional) 570ml/1 pint dry cider 500ml/18fl oz chicken stock 1 heaped tsp honey 1 heaped tsp wholegrain mustard salt and freshly ground black pepper 2 tbsp double cream (optional) fresh sage leaves (optional) fresh sage leaves (optional) Method Have the butcher French-trim the rib bones. Ask the butcher to score the skin in vertical stripes 1cm/½in apart. You can do this yourself with a very sharp knife.Preheat the oven to 180C/350F/Gas 4.Dry the pork thoroughly with kitchen towels and rub all over with salt.Place the pork and any trimmings into a roasting tin.Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin.Roast the pork for 45 minutes (allow an extra five minutes for every additional 250g/9oz of pork), checking occasionally that there's enough liquid in the roasting pan and topping up with a little hot water from the kettle if necessaryAfter 45 minutes (or relevant cooking time) increase the temperature to 200C/375F/Gas 5 to make the crackling crisp up. Cook the pork for another 45 minutes at this temperature (again allow an extra five minutes for every additional 250g/9oz of pork).Meanwhile, make the sauce. Pour the cider and chicken stock together in a pan and bring to a simmer. Add the honey and mustard and season, to taste, with salt and freshly ground black pepper.Simmer, to reduce, for about one hour. The sauce should reduce by three-quarters.At the end of the cooking time, when the sauce has reduced, allow to cool slightly and add the double cream, if using. Stir thoroughly.When the pork is cooked, remove it from the oven and allow it to rest for at least 15 minutes. Pour any juices from the pork into your sauce.To serve, remove the crackling in one piece (if it's not crispy enough then return it to the oven for 5-10 minutes). Cut the loin off the bone in one piece. Carve the meat into thick slabs and serve a good piece of crackling and some shallot with each one. Pour over the sauce and garnish with fresh sage leaves. Have the butcher French-trim the rib bones. Ask the butcher to score the skin in vertical stripes 1cm/½in apart. You can do this yourself with a very sharp knife. Have the butcher French-trim the rib bones. Ask the butcher to score the skin in vertical stripes 1cm/½in apart. You can do this yourself with a very sharp knife. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Dry the pork thoroughly with kitchen towels and rub all over with salt. Dry the pork thoroughly with kitchen towels and rub all over with salt. Place the pork and any trimmings into a roasting tin. Place the pork and any trimmings into a roasting tin. Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin. Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin. Roast the pork for 45 minutes (allow an extra five minutes for every additional 250g/9oz of pork), checking occasionally that there's enough liquid in the roasting pan and topping up with a little hot water from the kettle if necessary Roast the pork for 45 minutes (allow an extra five minutes for every additional 250g/9oz of pork), checking occasionally that there's enough liquid in the roasting pan and topping up with a little hot water from the kettle if necessary After 45 minutes (or relevant cooking time) increase the temperature to 200C/375F/Gas 5 to make the crackling crisp up. Cook the pork for another 45 minutes at this temperature (again allow an extra five minutes for every additional 250g/9oz of pork). After 45 minutes (or relevant cooking time) increase the temperature to 200C/375F/Gas 5 to make the crackling crisp up. Cook the pork for another 45 minutes at this temperature (again allow an extra five minutes for every additional 250g/9oz of pork). Meanwhile, make the sauce. Pour the cider and chicken stock together in a pan and bring to a simmer. Add the honey and mustard and season, to taste, with salt and freshly ground black pepper. Meanwhile, make the sauce. Pour the cider and chicken stock together in a pan and bring to a simmer. Add the honey and mustard and season, to taste, with salt and freshly ground black pepper. Simmer, to reduce, for about one hour. The sauce should reduce by three-quarters. Simmer, to reduce, for about one hour. The sauce should reduce by three-quarters. At the end of the cooking time, when the sauce has reduced, allow to cool slightly and add the double cream, if using. Stir thoroughly. At the end of the cooking time, when the sauce has reduced, allow to cool slightly and add the double cream, if using. Stir thoroughly. When the pork is cooked, remove it from the oven and allow it to rest for at least 15 minutes. Pour any juices from the pork into your sauce. When the pork is cooked, remove it from the oven and allow it to rest for at least 15 minutes. Pour any juices from the pork into your sauce. To serve, remove the crackling in one piece (if it's not crispy enough then return it to the oven for 5-10 minutes). Cut the loin off the bone in one piece. Carve the meat into thick slabs and serve a good piece of crackling and some shallot with each one. Pour over the sauce and garnish with fresh sage leaves. To serve, remove the crackling in one piece (if it's not crispy enough then return it to the oven for 5-10 minutes). Cut the loin off the bone in one piece. Carve the meat into thick slabs and serve a good piece of crackling and some shallot with each one. Pour over the sauce and garnish with fresh sage leaves. | {
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"url": "https://www.bbc.co.uk/food/recipes/roastloinofporkwithc_90262",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to roast pork loin with crackling 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/roastloinofporkwithc_90262_16x9.jpg The combination of juicy sweet roast pork and tooth-shatteringly crisp crackling is a dream come true. 2kg/4lb 6oz loin of pork on the bone, skin on (look for one with a good layer of fat)salt3-6 banana shallots250ml/9fl oz dry cider 2kg/4lb 6oz loin of pork on the bone, skin on (look for one with a good layer of fat) salt 3-6 banana shallots 250ml/9fl oz dry cider 570ml/1 pint dry cider500ml/18fl oz chicken stock1 heaped tsp honey1 heaped tsp wholegrain mustardsalt and freshly ground black pepper2 tbsp double cream (optional) 570ml/1 pint dry cider 500ml/18fl oz chicken stock 1 heaped tsp honey 1 heaped tsp wholegrain mustard salt and freshly ground black pepper 2 tbsp double cream (optional) fresh sage leaves (optional) fresh sage leaves (optional) Method Have the butcher French-trim the rib bones. Ask the butcher to score the skin in vertical stripes 1cm/½in apart. You can do this yourself with a very sharp knife.Preheat the oven to 180C/350F/Gas 4.Dry the pork thoroughly with kitchen towels and rub all over with salt.Place the pork and any trimmings into a roasting tin.Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin.Roast the pork for 45 minutes (allow an extra five minutes for every additional 250g/9oz of pork), checking occasionally that there's enough liquid in the roasting pan and topping up with a little hot water from the kettle if necessaryAfter 45 minutes (or relevant cooking time) increase the temperature to 200C/375F/Gas 5 to make the crackling crisp up. Cook the pork for another 45 minutes at this temperature (again allow an extra five minutes for every additional 250g/9oz of pork).Meanwhile, make the sauce. Pour the cider and chicken stock together in a pan and bring to a simmer. Add the honey and mustard and season, to taste, with salt and freshly ground black pepper.Simmer, to reduce, for about one hour. The sauce should reduce by three-quarters.At the end of the cooking time, when the sauce has reduced, allow to cool slightly and add the double cream, if using. Stir thoroughly.When the pork is cooked, remove it from the oven and allow it to rest for at least 15 minutes. Pour any juices from the pork into your sauce.To serve, remove the crackling in one piece (if it's not crispy enough then return it to the oven for 5-10 minutes). Cut the loin off the bone in one piece. Carve the meat into thick slabs and serve a good piece of crackling and some shallot with each one. Pour over the sauce and garnish with fresh sage leaves. Have the butcher French-trim the rib bones. Ask the butcher to score the skin in vertical stripes 1cm/½in apart. You can do this yourself with a very sharp knife. Have the butcher French-trim the rib bones. Ask the butcher to score the skin in vertical stripes 1cm/½in apart. You can do this yourself with a very sharp knife. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Dry the pork thoroughly with kitchen towels and rub all over with salt. Dry the pork thoroughly with kitchen towels and rub all over with salt. Place the pork and any trimmings into a roasting tin. Place the pork and any trimmings into a roasting tin. Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin. Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin. Roast the pork for 45 minutes (allow an extra five minutes for every additional 250g/9oz of pork), checking occasionally that there's enough liquid in the roasting pan and topping up with a little hot water from the kettle if necessary Roast the pork for 45 minutes (allow an extra five minutes for every additional 250g/9oz of pork), checking occasionally that there's enough liquid in the roasting pan and topping up with a little hot water from the kettle if necessary After 45 minutes (or relevant cooking time) increase the temperature to 200C/375F/Gas 5 to make the crackling crisp up. Cook the pork for another 45 minutes at this temperature (again allow an extra five minutes for every additional 250g/9oz of pork). After 45 minutes (or relevant cooking time) increase the temperature to 200C/375F/Gas 5 to make the crackling crisp up. Cook the pork for another 45 minutes at this temperature (again allow an extra five minutes for every additional 250g/9oz of pork). Meanwhile, make the sauce. Pour the cider and chicken stock together in a pan and bring to a simmer. Add the honey and mustard and season, to taste, with salt and freshly ground black pepper. Meanwhile, make the sauce. Pour the cider and chicken stock together in a pan and bring to a simmer. Add the honey and mustard and season, to taste, with salt and freshly ground black pepper. Simmer, to reduce, for about one hour. The sauce should reduce by three-quarters. Simmer, to reduce, for about one hour. The sauce should reduce by three-quarters. At the end of the cooking time, when the sauce has reduced, allow to cool slightly and add the double cream, if using. Stir thoroughly. At the end of the cooking time, when the sauce has reduced, allow to cool slightly and add the double cream, if using. Stir thoroughly. When the pork is cooked, remove it from the oven and allow it to rest for at least 15 minutes. Pour any juices from the pork into your sauce. When the pork is cooked, remove it from the oven and allow it to rest for at least 15 minutes. Pour any juices from the pork into your sauce. To serve, remove the crackling in one piece (if it's not crispy enough then return it to the oven for 5-10 minutes). Cut the loin off the bone in one piece. Carve the meat into thick slabs and serve a good piece of crackling and some shallot with each one. Pour over the sauce and garnish with fresh sage leaves. To serve, remove the crackling in one piece (if it's not crispy enough then return it to the oven for 5-10 minutes). Cut the loin off the bone in one piece. Carve the meat into thick slabs and serve a good piece of crackling and some shallot with each one. Pour over the sauce and garnish with fresh sage leaves."
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} | 880a730a19bb93779c4a7e2a337036c8d420d0be02350d7f8bb3807c8bba0027 | Pan-fried red snapper with coriander Puy lentils recipe
For the coriander Puy lentils, heat half of the butter and all of the olive oil in a frying pan over a medium heat. Add the shallot, garlic and thyme leaves and fry for 2-3 minutes, or until softened.Add the cumin seeds and ground coriander and cook for a further minute, or until the spices are fragrant.Add the Puy lentils and stir well, then add the red wine and bring the mixture to a simmer. Continue to simmer the mixture, stirring well, until the volume of liquid has reduced by one-third. Add the stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering and continue to cook for 25-30 minutes, or until the lentils are tender and have absorbed the liquid.Add the remaining butter and the Cabernet Sauvignon vinegar to the pan. Stir well, until the butter has melted, then season, to taste, with salt and freshly ground black pepper. Keep warm.Meanwhile, for the red snapper, heat the oil and butter in a frying pan over a medium to high heat. When the butter is foaming, add the red snapper fillets, skin-side down, and fry for 3-4 minutes, or until crisp and golden-brown.Carefully turn the red snapper fillets over and continue to fry for a further 1-2 minutes, or until cooked through. Remove from the pan and set aside on a warm plate.For the braised shallots, heat the oil and butter in a separate frying pan over a medium heat. When the butter is foaming, add the shallots and fry for 3-4 minutes, or until just coloured.Add the sugar and water and stir well until the sugar has dissolved. Bring the mixture to a gentle simmer and continue to cook for 5-8 minutes, or until the shallots are tender and the majority of the liquid has evaporated. Season, to taste, with salt and freshly ground black pepper.Just before serving, sprinkle the coriander over the Puy lentils and cook for one minute, stirring well, or until the mixture is warmed through.To serve, divide the coriander Puy lentils equally among four serving plates. Place one piece of red snapper fillet on top of each serving. Dot the braised shallots around the edge of each plate and drizzle a little olive oil over them. For the coriander Puy lentils, heat half of the butter and all of the olive oil in a frying pan over a medium heat. Add the shallot, garlic and thyme leaves and fry for 2-3 minutes, or until softened. For the coriander Puy lentils, heat half of the butter and all of the olive oil in a frying pan over a medium heat. Add the shallot, garlic and thyme leaves and fry for 2-3 minutes, or until softened. Add the cumin seeds and ground coriander and cook for a further minute, or until the spices are fragrant. Add the cumin seeds and ground coriander and cook for a further minute, or until the spices are fragrant. Add the Puy lentils and stir well, then add the red wine and bring the mixture to a simmer. Continue to simmer the mixture, stirring well, until the volume of liquid has reduced by one-third. Add the Puy lentils and stir well, then add the red wine and bring the mixture to a simmer. Continue to simmer the mixture, stirring well, until the volume of liquid has reduced by one-third. Add the stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering and continue to cook for 25-30 minutes, or until the lentils are tender and have absorbed the liquid. Add the stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering and continue to cook for 25-30 minutes, or until the lentils are tender and have absorbed the liquid. Add the remaining butter and the Cabernet Sauvignon vinegar to the pan. Stir well, until the butter has melted, then season, to taste, with salt and freshly ground black pepper. Keep warm. Add the remaining butter and the Cabernet Sauvignon vinegar to the pan. Stir well, until the butter has melted, then season, to taste, with salt and freshly ground black pepper. Keep warm. Meanwhile, for the red snapper, heat the oil and butter in a frying pan over a medium to high heat. When the butter is foaming, add the red snapper fillets, skin-side down, and fry for 3-4 minutes, or until crisp and golden-brown. Meanwhile, for the red snapper, heat the oil and butter in a frying pan over a medium to high heat. When the butter is foaming, add the red snapper fillets, skin-side down, and fry for 3-4 minutes, or until crisp and golden-brown. Carefully turn the red snapper fillets over and continue to fry for a further 1-2 minutes, or until cooked through. Remove from the pan and set aside on a warm plate. Carefully turn the red snapper fillets over and continue to fry for a further 1-2 minutes, or until cooked through. Remove from the pan and set aside on a warm plate. For the braised shallots, heat the oil and butter in a separate frying pan over a medium heat. When the butter is foaming, add the shallots and fry for 3-4 minutes, or until just coloured. For the braised shallots, heat the oil and butter in a separate frying pan over a medium heat. When the butter is foaming, add the shallots and fry for 3-4 minutes, or until just coloured. Add the sugar and water and stir well until the sugar has dissolved. Bring the mixture to a gentle simmer and continue to cook for 5-8 minutes, or until the shallots are tender and the majority of the liquid has evaporated. Season, to taste, with salt and freshly ground black pepper. Add the sugar and water and stir well until the sugar has dissolved. Bring the mixture to a gentle simmer and continue to cook for 5-8 minutes, or until the shallots are tender and the majority of the liquid has evaporated. Season, to taste, with salt and freshly ground black pepper. Just before serving, sprinkle the coriander over the Puy lentils and cook for one minute, stirring well, or until the mixture is warmed through. Just before serving, sprinkle the coriander over the Puy lentils and cook for one minute, stirring well, or until the mixture is warmed through. To serve, divide the coriander Puy lentils equally among four serving plates. Place one piece of red snapper fillet on top of each serving. Dot the braised shallots around the edge of each plate and drizzle a little olive oil over them. To serve, divide the coriander Puy lentils equally among four serving plates. Place one piece of red snapper fillet on top of each serving. Dot the braised shallots around the edge of each plate and drizzle a little olive oil over them. | {
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"title": "Pan-fried red snapper with coriander Puy lentils recipe",
"content": "For the coriander Puy lentils, heat half of the butter and all of the olive oil in a frying pan over a medium heat. Add the shallot, garlic and thyme leaves and fry for 2-3 minutes, or until softened.Add the cumin seeds and ground coriander and cook for a further minute, or until the spices are fragrant.Add the Puy lentils and stir well, then add the red wine and bring the mixture to a simmer. Continue to simmer the mixture, stirring well, until the volume of liquid has reduced by one-third. Add the stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering and continue to cook for 25-30 minutes, or until the lentils are tender and have absorbed the liquid.Add the remaining butter and the Cabernet Sauvignon vinegar to the pan. Stir well, until the butter has melted, then season, to taste, with salt and freshly ground black pepper. Keep warm.Meanwhile, for the red snapper, heat the oil and butter in a frying pan over a medium to high heat. When the butter is foaming, add the red snapper fillets, skin-side down, and fry for 3-4 minutes, or until crisp and golden-brown.Carefully turn the red snapper fillets over and continue to fry for a further 1-2 minutes, or until cooked through. Remove from the pan and set aside on a warm plate.For the braised shallots, heat the oil and butter in a separate frying pan over a medium heat. When the butter is foaming, add the shallots and fry for 3-4 minutes, or until just coloured.Add the sugar and water and stir well until the sugar has dissolved. Bring the mixture to a gentle simmer and continue to cook for 5-8 minutes, or until the shallots are tender and the majority of the liquid has evaporated. Season, to taste, with salt and freshly ground black pepper.Just before serving, sprinkle the coriander over the Puy lentils and cook for one minute, stirring well, or until the mixture is warmed through.To serve, divide the coriander Puy lentils equally among four serving plates. Place one piece of red snapper fillet on top of each serving. Dot the braised shallots around the edge of each plate and drizzle a little olive oil over them. For the coriander Puy lentils, heat half of the butter and all of the olive oil in a frying pan over a medium heat. Add the shallot, garlic and thyme leaves and fry for 2-3 minutes, or until softened. For the coriander Puy lentils, heat half of the butter and all of the olive oil in a frying pan over a medium heat. Add the shallot, garlic and thyme leaves and fry for 2-3 minutes, or until softened. Add the cumin seeds and ground coriander and cook for a further minute, or until the spices are fragrant. Add the cumin seeds and ground coriander and cook for a further minute, or until the spices are fragrant. Add the Puy lentils and stir well, then add the red wine and bring the mixture to a simmer. Continue to simmer the mixture, stirring well, until the volume of liquid has reduced by one-third. Add the Puy lentils and stir well, then add the red wine and bring the mixture to a simmer. Continue to simmer the mixture, stirring well, until the volume of liquid has reduced by one-third. Add the stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering and continue to cook for 25-30 minutes, or until the lentils are tender and have absorbed the liquid. Add the stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering and continue to cook for 25-30 minutes, or until the lentils are tender and have absorbed the liquid. Add the remaining butter and the Cabernet Sauvignon vinegar to the pan. Stir well, until the butter has melted, then season, to taste, with salt and freshly ground black pepper. Keep warm. Add the remaining butter and the Cabernet Sauvignon vinegar to the pan. Stir well, until the butter has melted, then season, to taste, with salt and freshly ground black pepper. Keep warm. Meanwhile, for the red snapper, heat the oil and butter in a frying pan over a medium to high heat. When the butter is foaming, add the red snapper fillets, skin-side down, and fry for 3-4 minutes, or until crisp and golden-brown. Meanwhile, for the red snapper, heat the oil and butter in a frying pan over a medium to high heat. When the butter is foaming, add the red snapper fillets, skin-side down, and fry for 3-4 minutes, or until crisp and golden-brown. Carefully turn the red snapper fillets over and continue to fry for a further 1-2 minutes, or until cooked through. Remove from the pan and set aside on a warm plate. Carefully turn the red snapper fillets over and continue to fry for a further 1-2 minutes, or until cooked through. Remove from the pan and set aside on a warm plate. For the braised shallots, heat the oil and butter in a separate frying pan over a medium heat. When the butter is foaming, add the shallots and fry for 3-4 minutes, or until just coloured. For the braised shallots, heat the oil and butter in a separate frying pan over a medium heat. When the butter is foaming, add the shallots and fry for 3-4 minutes, or until just coloured. Add the sugar and water and stir well until the sugar has dissolved. Bring the mixture to a gentle simmer and continue to cook for 5-8 minutes, or until the shallots are tender and the majority of the liquid has evaporated. Season, to taste, with salt and freshly ground black pepper. Add the sugar and water and stir well until the sugar has dissolved. Bring the mixture to a gentle simmer and continue to cook for 5-8 minutes, or until the shallots are tender and the majority of the liquid has evaporated. Season, to taste, with salt and freshly ground black pepper. Just before serving, sprinkle the coriander over the Puy lentils and cook for one minute, stirring well, or until the mixture is warmed through. Just before serving, sprinkle the coriander over the Puy lentils and cook for one minute, stirring well, or until the mixture is warmed through. To serve, divide the coriander Puy lentils equally among four serving plates. Place one piece of red snapper fillet on top of each serving. Dot the braised shallots around the edge of each plate and drizzle a little olive oil over them. To serve, divide the coriander Puy lentils equally among four serving plates. Place one piece of red snapper fillet on top of each serving. Dot the braised shallots around the edge of each plate and drizzle a little olive oil over them."
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} | 092a3b9820ea6b9c7e0e0c2c9306c7d1605c90c926685b00438947f3ffda1ff6 | Crispy duck with apricot and plum 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/crispyduck_89265_16x9.jpg For a delicious way to cook duck, try this recipe for crispy-skinned breast with a homemade plum sauce. 4 tbsp grated fresh root ginger2 tbsp Shaoxing rice wine or dry sherry 2 tbsp ground Sichuan peppercornspinch of salt, to taste (optional) 6 whole star anise1 tbsp dark soy sauce1 tbsp light soy sauce 4 tbsp grated fresh root ginger 2 tbsp Shaoxing rice wine or dry sherry 2 tbsp ground Sichuan peppercorns pinch of salt, to taste (optional) 6 whole star anise 1 tbsp dark soy sauce 1 tbsp light soy sauce 2 duck breasts, skin scored in a criss-cross pattern1 tbsp groundnut oilsalad leaves, to serve 2 duck breasts, skin scored in a criss-cross pattern 1 tbsp groundnut oil salad leaves, to serve 100ml/3½fl oz water2 plums, stones removed, quartered 50g/2oz dried apricots, chopped 2½ tsp caster sugar1 tbsp honey1 cinnamon stick 1 whole star anise 1 lime, juice only 100ml/3½fl oz water 2 plums, stones removed, quartered 50g/2oz dried apricots, chopped 2½ tsp caster sugar 1 tbsp honey 1 cinnamon stick 1 whole star anise 1 lime, juice only Method For the marinade, place all of the marinade ingredients into a bowl and whisk well to combine. For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes.Preheat the oven to 200C/400F/Gas 6. Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking. For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat, strain through a sieve and stir in the lime juice. Discard the spices left behind in the sieve.To serve, place a duck breast onto each serving plate, pour the sauce over the duck and serve with the salad. For the marinade, place all of the marinade ingredients into a bowl and whisk well to combine. For the marinade, place all of the marinade ingredients into a bowl and whisk well to combine. For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes. For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking. Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking. For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat, strain through a sieve and stir in the lime juice. Discard the spices left behind in the sieve. For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat, strain through a sieve and stir in the lime juice. Discard the spices left behind in the sieve. To serve, place a duck breast onto each serving plate, pour the sauce over the duck and serve with the salad. To serve, place a duck breast onto each serving plate, pour the sauce over the duck and serve with the salad. | {
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"title": "Crispy duck with apricot and plum sauce 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/crispyduck_89265_16x9.jpg For a delicious way to cook duck, try this recipe for crispy-skinned breast with a homemade plum sauce. 4 tbsp grated fresh root ginger2 tbsp Shaoxing rice wine or dry sherry 2 tbsp ground Sichuan peppercornspinch of salt, to taste (optional) 6 whole star anise1 tbsp dark soy sauce1 tbsp light soy sauce 4 tbsp grated fresh root ginger 2 tbsp Shaoxing rice wine or dry sherry 2 tbsp ground Sichuan peppercorns pinch of salt, to taste (optional) 6 whole star anise 1 tbsp dark soy sauce 1 tbsp light soy sauce 2 duck breasts, skin scored in a criss-cross pattern1 tbsp groundnut oilsalad leaves, to serve 2 duck breasts, skin scored in a criss-cross pattern 1 tbsp groundnut oil salad leaves, to serve 100ml/3½fl oz water2 plums, stones removed, quartered 50g/2oz dried apricots, chopped 2½ tsp caster sugar1 tbsp honey1 cinnamon stick 1 whole star anise 1 lime, juice only 100ml/3½fl oz water 2 plums, stones removed, quartered 50g/2oz dried apricots, chopped 2½ tsp caster sugar 1 tbsp honey 1 cinnamon stick 1 whole star anise 1 lime, juice only Method For the marinade, place all of the marinade ingredients into a bowl and whisk well to combine. For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes.Preheat the oven to 200C/400F/Gas 6. Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking. For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat, strain through a sieve and stir in the lime juice. Discard the spices left behind in the sieve.To serve, place a duck breast onto each serving plate, pour the sauce over the duck and serve with the salad. For the marinade, place all of the marinade ingredients into a bowl and whisk well to combine. For the marinade, place all of the marinade ingredients into a bowl and whisk well to combine. For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes. For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking. Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking. For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat, strain through a sieve and stir in the lime juice. Discard the spices left behind in the sieve. For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat, strain through a sieve and stir in the lime juice. Discard the spices left behind in the sieve. To serve, place a duck breast onto each serving plate, pour the sauce over the duck and serve with the salad. To serve, place a duck breast onto each serving plate, pour the sauce over the duck and serve with the salad."
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} | 081b25c67672d509285f0df89f31bc0ef83026a6f39fd94cf4e66eab9d944226 | Lemon and rosemary mackerel with olive dressing recipe
An average of 5.0 out of 5 stars from 1 rating 1 tbsp olive oil25g/1oz butter1 mackerel fillet, cut in half, skin scored with a sharp knife1 sprig fresh rosemary, choppedsalt and freshly ground black pepper½ lemon, juice only 1 tbsp olive oil 25g/1oz butter 1 mackerel fillet, cut in half, skin scored with a sharp knife 1 sprig fresh rosemary, chopped salt and freshly ground black pepper ½ lemon, juice only 100g/3½oz Kalamata olives, pits removed1 garlic clove, chopped2 tbsp olive oilfresh basil leaves, to garnish 100g/3½oz Kalamata olives, pits removed 1 garlic clove, chopped 2 tbsp olive oil fresh basil leaves, to garnish Method For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat.For the dressing, place the olives, garlic and olive oil into a mini blender and process until smooth.To serve, place the mackerel onto a serving plate. Pour over the dressing and garnish with fresh basil leaves. For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat. For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat. For the dressing, place the olives, garlic and olive oil into a mini blender and process until smooth. For the dressing, place the olives, garlic and olive oil into a mini blender and process until smooth. To serve, place the mackerel onto a serving plate. Pour over the dressing and garnish with fresh basil leaves. To serve, place the mackerel onto a serving plate. Pour over the dressing and garnish with fresh basil leaves. | {
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"title": "Lemon and rosemary mackerel with olive dressing recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 1 tbsp olive oil25g/1oz butter1 mackerel fillet, cut in half, skin scored with a sharp knife1 sprig fresh rosemary, choppedsalt and freshly ground black pepper½ lemon, juice only 1 tbsp olive oil 25g/1oz butter 1 mackerel fillet, cut in half, skin scored with a sharp knife 1 sprig fresh rosemary, chopped salt and freshly ground black pepper ½ lemon, juice only 100g/3½oz Kalamata olives, pits removed1 garlic clove, chopped2 tbsp olive oilfresh basil leaves, to garnish 100g/3½oz Kalamata olives, pits removed 1 garlic clove, chopped 2 tbsp olive oil fresh basil leaves, to garnish Method For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat.For the dressing, place the olives, garlic and olive oil into a mini blender and process until smooth.To serve, place the mackerel onto a serving plate. Pour over the dressing and garnish with fresh basil leaves. For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat. For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat. For the dressing, place the olives, garlic and olive oil into a mini blender and process until smooth. For the dressing, place the olives, garlic and olive oil into a mini blender and process until smooth. To serve, place the mackerel onto a serving plate. Pour over the dressing and garnish with fresh basil leaves. To serve, place the mackerel onto a serving plate. Pour over the dressing and garnish with fresh basil leaves."
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} | 7f9f89659083ad91d7c1342997166719067ccb060a782c32ccf4e5117b163c6d | Baked bass with creamed leeks recipe
An average of 4.0 out of 5 stars from 1 rating ½ sea bass fillet, skin scoredsalt and freshly ground black pepper1 tbsp olive oil½ lemon, juice only ½ sea bass fillet, skin scored salt and freshly ground black pepper 1 tbsp olive oil ½ lemon, juice only 25g/1oz butter1 leek, sliced into rounds75ml/2½fl oz double cream 25g/1oz butter 1 leek, sliced into rounds 75ml/2½fl oz double cream 1 tbsp olive oil1 garlic clove, finely chopped85g/3oz wild mushrooms, such as oyster, chanterelles, porcini etc, cleaned and chopped1 vine tomato, chopped½ lemon, juice only 1 tbsp olive oil 1 garlic clove, finely chopped 85g/3oz wild mushrooms, such as oyster, chanterelles, porcini etc, cleaned and chopped 1 vine tomato, chopped ½ lemon, juice only Method Preheat the oven to 180C/350F/Gas 4.For the baked sea bass, season the fish well with salt and freshly ground black pepper and place on a baking sheet. Drizzle over the olive oil and lemon juice and bake in the oven for 6-8 minutes, or until cooked through.For the creamed leeks, heat the butter in a frying pan and gently fry the leeks for five minutes, until they start to soften.Add the cream and simmer for about 4-5 minutes, until the leeks are soft and the cream has reduced slightly.For the tomato and mushroom sauce, heat the oil in a pan and gently fry the garlic and mushrooms for 4-5 minutes. Add the tomatoes and simmer for a further 3-4 minutes. At the end of cooking, stir in the lemon juice.To serve, spoon a pile of the creamed leeks into the centre of a serving plate. Place the roasted bass on top and drizzle over the tomato and mushroom sauce. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the baked sea bass, season the fish well with salt and freshly ground black pepper and place on a baking sheet. Drizzle over the olive oil and lemon juice and bake in the oven for 6-8 minutes, or until cooked through. For the baked sea bass, season the fish well with salt and freshly ground black pepper and place on a baking sheet. Drizzle over the olive oil and lemon juice and bake in the oven for 6-8 minutes, or until cooked through. For the creamed leeks, heat the butter in a frying pan and gently fry the leeks for five minutes, until they start to soften. For the creamed leeks, heat the butter in a frying pan and gently fry the leeks for five minutes, until they start to soften. Add the cream and simmer for about 4-5 minutes, until the leeks are soft and the cream has reduced slightly. Add the cream and simmer for about 4-5 minutes, until the leeks are soft and the cream has reduced slightly. For the tomato and mushroom sauce, heat the oil in a pan and gently fry the garlic and mushrooms for 4-5 minutes. Add the tomatoes and simmer for a further 3-4 minutes. At the end of cooking, stir in the lemon juice. For the tomato and mushroom sauce, heat the oil in a pan and gently fry the garlic and mushrooms for 4-5 minutes. Add the tomatoes and simmer for a further 3-4 minutes. At the end of cooking, stir in the lemon juice. To serve, spoon a pile of the creamed leeks into the centre of a serving plate. Place the roasted bass on top and drizzle over the tomato and mushroom sauce. To serve, spoon a pile of the creamed leeks into the centre of a serving plate. Place the roasted bass on top and drizzle over the tomato and mushroom sauce. | {
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"title": "Baked bass with creamed leeks recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating ½ sea bass fillet, skin scoredsalt and freshly ground black pepper1 tbsp olive oil½ lemon, juice only ½ sea bass fillet, skin scored salt and freshly ground black pepper 1 tbsp olive oil ½ lemon, juice only 25g/1oz butter1 leek, sliced into rounds75ml/2½fl oz double cream 25g/1oz butter 1 leek, sliced into rounds 75ml/2½fl oz double cream 1 tbsp olive oil1 garlic clove, finely chopped85g/3oz wild mushrooms, such as oyster, chanterelles, porcini etc, cleaned and chopped1 vine tomato, chopped½ lemon, juice only 1 tbsp olive oil 1 garlic clove, finely chopped 85g/3oz wild mushrooms, such as oyster, chanterelles, porcini etc, cleaned and chopped 1 vine tomato, chopped ½ lemon, juice only Method Preheat the oven to 180C/350F/Gas 4.For the baked sea bass, season the fish well with salt and freshly ground black pepper and place on a baking sheet. Drizzle over the olive oil and lemon juice and bake in the oven for 6-8 minutes, or until cooked through.For the creamed leeks, heat the butter in a frying pan and gently fry the leeks for five minutes, until they start to soften.Add the cream and simmer for about 4-5 minutes, until the leeks are soft and the cream has reduced slightly.For the tomato and mushroom sauce, heat the oil in a pan and gently fry the garlic and mushrooms for 4-5 minutes. Add the tomatoes and simmer for a further 3-4 minutes. At the end of cooking, stir in the lemon juice.To serve, spoon a pile of the creamed leeks into the centre of a serving plate. Place the roasted bass on top and drizzle over the tomato and mushroom sauce. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the baked sea bass, season the fish well with salt and freshly ground black pepper and place on a baking sheet. Drizzle over the olive oil and lemon juice and bake in the oven for 6-8 minutes, or until cooked through. For the baked sea bass, season the fish well with salt and freshly ground black pepper and place on a baking sheet. Drizzle over the olive oil and lemon juice and bake in the oven for 6-8 minutes, or until cooked through. For the creamed leeks, heat the butter in a frying pan and gently fry the leeks for five minutes, until they start to soften. For the creamed leeks, heat the butter in a frying pan and gently fry the leeks for five minutes, until they start to soften. Add the cream and simmer for about 4-5 minutes, until the leeks are soft and the cream has reduced slightly. Add the cream and simmer for about 4-5 minutes, until the leeks are soft and the cream has reduced slightly. For the tomato and mushroom sauce, heat the oil in a pan and gently fry the garlic and mushrooms for 4-5 minutes. Add the tomatoes and simmer for a further 3-4 minutes. At the end of cooking, stir in the lemon juice. For the tomato and mushroom sauce, heat the oil in a pan and gently fry the garlic and mushrooms for 4-5 minutes. Add the tomatoes and simmer for a further 3-4 minutes. At the end of cooking, stir in the lemon juice. To serve, spoon a pile of the creamed leeks into the centre of a serving plate. Place the roasted bass on top and drizzle over the tomato and mushroom sauce. To serve, spoon a pile of the creamed leeks into the centre of a serving plate. Place the roasted bass on top and drizzle over the tomato and mushroom sauce."
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} | 96110618cac4cf03d5e0b01dc6c8f728307f7cf6c16f432e184a4db1fc59e262 | Honey-glazed duck served with coriander and mango couscous recipe
An average of 5.0 out of 5 stars from 1 rating 1 duck breast, skin scoredsalt and freshly ground black pepper1 tbsp clear honey3 cloves 1 duck breast, skin scored salt and freshly ground black pepper 1 tbsp clear honey 3 cloves 1 tbsp olive oil150g/5½oz couscous300ml/½ pint hot chicken stockpinch chilli flakes½ mango, peeled, stone removed, diced2 tbsp chopped fresh coriandersalt and freshly ground black pepper 1 tbsp olive oil 150g/5½oz couscous 300ml/½ pint hot chicken stock pinch chilli flakes ½ mango, peeled, stone removed, diced 2 tbsp chopped fresh coriander salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot, add the duck breast, skin side down and fry for 3-4 minutes, or until golden-brown. Turn the duck breast over and transfer the pan into the oven to roast for five more minutes. Remove from the oven and drizzle the duck breast with the honey and insert the cloves into the skin. Return to the oven for five minutes, or until the duck is cooked but still slightly pink in the middle. Remove from the oven and rest in a warm place for five minutes, discard the cloves and slice the meat thinly.For the coriander and mango couscous, heat the olive oil in a saucepan, add the couscous and fry for 2-3 minutes. Add enough stock to the pan to just cover the couscous, and add the chilli flakes, mango and coriander. Season, to taste, with salt and freshly ground black pepper and stir well. Leave for 2-3 minutes or until the couscous grains have soaked up the liquid and are light and fluffy. Fluff up the couscous with a fork. To serve, spoon the couscous into the middle of a serving plate and place the thinly sliced duck in a fan shape around the side. Drizzle any pan juices over the duck. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot, add the duck breast, skin side down and fry for 3-4 minutes, or until golden-brown. Turn the duck breast over and transfer the pan into the oven to roast for five more minutes. Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot, add the duck breast, skin side down and fry for 3-4 minutes, or until golden-brown. Turn the duck breast over and transfer the pan into the oven to roast for five more minutes. Remove from the oven and drizzle the duck breast with the honey and insert the cloves into the skin. Return to the oven for five minutes, or until the duck is cooked but still slightly pink in the middle. Remove from the oven and rest in a warm place for five minutes, discard the cloves and slice the meat thinly. Remove from the oven and drizzle the duck breast with the honey and insert the cloves into the skin. Return to the oven for five minutes, or until the duck is cooked but still slightly pink in the middle. Remove from the oven and rest in a warm place for five minutes, discard the cloves and slice the meat thinly. For the coriander and mango couscous, heat the olive oil in a saucepan, add the couscous and fry for 2-3 minutes. Add enough stock to the pan to just cover the couscous, and add the chilli flakes, mango and coriander. Season, to taste, with salt and freshly ground black pepper and stir well. Leave for 2-3 minutes or until the couscous grains have soaked up the liquid and are light and fluffy. Fluff up the couscous with a fork. For the coriander and mango couscous, heat the olive oil in a saucepan, add the couscous and fry for 2-3 minutes. Add enough stock to the pan to just cover the couscous, and add the chilli flakes, mango and coriander. Season, to taste, with salt and freshly ground black pepper and stir well. Leave for 2-3 minutes or until the couscous grains have soaked up the liquid and are light and fluffy. Fluff up the couscous with a fork. To serve, spoon the couscous into the middle of a serving plate and place the thinly sliced duck in a fan shape around the side. Drizzle any pan juices over the duck. To serve, spoon the couscous into the middle of a serving plate and place the thinly sliced duck in a fan shape around the side. Drizzle any pan juices over the duck. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/honeyglazedduckserve_88148",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Honey-glazed duck served with coriander and mango couscous recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 1 duck breast, skin scoredsalt and freshly ground black pepper1 tbsp clear honey3 cloves 1 duck breast, skin scored salt and freshly ground black pepper 1 tbsp clear honey 3 cloves 1 tbsp olive oil150g/5½oz couscous300ml/½ pint hot chicken stockpinch chilli flakes½ mango, peeled, stone removed, diced2 tbsp chopped fresh coriandersalt and freshly ground black pepper 1 tbsp olive oil 150g/5½oz couscous 300ml/½ pint hot chicken stock pinch chilli flakes ½ mango, peeled, stone removed, diced 2 tbsp chopped fresh coriander salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot, add the duck breast, skin side down and fry for 3-4 minutes, or until golden-brown. Turn the duck breast over and transfer the pan into the oven to roast for five more minutes. Remove from the oven and drizzle the duck breast with the honey and insert the cloves into the skin. Return to the oven for five minutes, or until the duck is cooked but still slightly pink in the middle. Remove from the oven and rest in a warm place for five minutes, discard the cloves and slice the meat thinly.For the coriander and mango couscous, heat the olive oil in a saucepan, add the couscous and fry for 2-3 minutes. Add enough stock to the pan to just cover the couscous, and add the chilli flakes, mango and coriander. Season, to taste, with salt and freshly ground black pepper and stir well. Leave for 2-3 minutes or until the couscous grains have soaked up the liquid and are light and fluffy. Fluff up the couscous with a fork. To serve, spoon the couscous into the middle of a serving plate and place the thinly sliced duck in a fan shape around the side. Drizzle any pan juices over the duck. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot, add the duck breast, skin side down and fry for 3-4 minutes, or until golden-brown. Turn the duck breast over and transfer the pan into the oven to roast for five more minutes. Season the scored duck breast with salt and freshly ground black pepper. Heat an ovenproof pan until smoking hot, add the duck breast, skin side down and fry for 3-4 minutes, or until golden-brown. Turn the duck breast over and transfer the pan into the oven to roast for five more minutes. Remove from the oven and drizzle the duck breast with the honey and insert the cloves into the skin. Return to the oven for five minutes, or until the duck is cooked but still slightly pink in the middle. Remove from the oven and rest in a warm place for five minutes, discard the cloves and slice the meat thinly. Remove from the oven and drizzle the duck breast with the honey and insert the cloves into the skin. Return to the oven for five minutes, or until the duck is cooked but still slightly pink in the middle. Remove from the oven and rest in a warm place for five minutes, discard the cloves and slice the meat thinly. For the coriander and mango couscous, heat the olive oil in a saucepan, add the couscous and fry for 2-3 minutes. Add enough stock to the pan to just cover the couscous, and add the chilli flakes, mango and coriander. Season, to taste, with salt and freshly ground black pepper and stir well. Leave for 2-3 minutes or until the couscous grains have soaked up the liquid and are light and fluffy. Fluff up the couscous with a fork. For the coriander and mango couscous, heat the olive oil in a saucepan, add the couscous and fry for 2-3 minutes. Add enough stock to the pan to just cover the couscous, and add the chilli flakes, mango and coriander. Season, to taste, with salt and freshly ground black pepper and stir well. Leave for 2-3 minutes or until the couscous grains have soaked up the liquid and are light and fluffy. Fluff up the couscous with a fork. To serve, spoon the couscous into the middle of a serving plate and place the thinly sliced duck in a fan shape around the side. Drizzle any pan juices over the duck. To serve, spoon the couscous into the middle of a serving plate and place the thinly sliced duck in a fan shape around the side. Drizzle any pan juices over the duck."
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"$oid": "68bacf44eb3bdbfd0cc004b3"
} | 89d887e2a047961087fc2af1410440bd71cddbaf96ed03bb30a0ac2f88f58b6d | Pepper-crusted chicken with sugar snap peas and red pepper recipe
An average of 4.5 out of 5 stars from 2 ratings 1 tbsp olive oil, plus extra for drizzling1 chicken breast, skin scored1 tsp crushed black peppercorns 1 tbsp olive oil, plus extra for drizzling 1 chicken breast, skin scored 1 tsp crushed black peppercorns 1 tbsp olive oil, plus extra for drizzling½ red pepper, deseeded1 garlic clove, sliced100g/3½oz sugar snap peas, sliced1 tbsp soy sauce2 tbsp lemon juice1 lime, cut into wedges, to serve 1 tbsp olive oil, plus extra for drizzling ½ red pepper, deseeded 1 garlic clove, sliced 100g/3½oz sugar snap peas, sliced 1 tbsp soy sauce 2 tbsp lemon juice 1 lime, cut into wedges, to serve Method Preheat the oven to 200C/400F/Gas 6.For the chicken, heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil, then rub the skin with the crushed peppercorns.Place the chicken into the pan skin-side down and cook for 5-10 minutes. Turn over and cook for 4-5 minutes on the other side, or until completely cooked through.For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes, or until softened.Remove the pepper from the oven, place into a bowl and cover the bowl with cling film. After 3-4 minutes, remove the cling film, peel the skin off the pepper and cut into wedges.Heat the oil in a frying pan and fry the roasted pepper slices with the sliced garlic for 1-2 minutes. Add the sliced sugar snap peas, soy sauce and lemon juice and cook for a further 1-2 minutes.To serve, place the sugar snap pea and red pepper salad onto a serving plate and top with the pepper-crusted chicken. Garnish with lime wedges. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the chicken, heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil, then rub the skin with the crushed peppercorns. For the chicken, heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil, then rub the skin with the crushed peppercorns. Place the chicken into the pan skin-side down and cook for 5-10 minutes. Turn over and cook for 4-5 minutes on the other side, or until completely cooked through. Place the chicken into the pan skin-side down and cook for 5-10 minutes. Turn over and cook for 4-5 minutes on the other side, or until completely cooked through. For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes, or until softened. For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes, or until softened. Remove the pepper from the oven, place into a bowl and cover the bowl with cling film. After 3-4 minutes, remove the cling film, peel the skin off the pepper and cut into wedges. Remove the pepper from the oven, place into a bowl and cover the bowl with cling film. After 3-4 minutes, remove the cling film, peel the skin off the pepper and cut into wedges. Heat the oil in a frying pan and fry the roasted pepper slices with the sliced garlic for 1-2 minutes. Add the sliced sugar snap peas, soy sauce and lemon juice and cook for a further 1-2 minutes. Heat the oil in a frying pan and fry the roasted pepper slices with the sliced garlic for 1-2 minutes. Add the sliced sugar snap peas, soy sauce and lemon juice and cook for a further 1-2 minutes. To serve, place the sugar snap pea and red pepper salad onto a serving plate and top with the pepper-crusted chicken. Garnish with lime wedges. To serve, place the sugar snap pea and red pepper salad onto a serving plate and top with the pepper-crusted chicken. Garnish with lime wedges. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/peppercrustedchicken_87088",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pepper-crusted chicken with sugar snap peas and red pepper recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings 1 tbsp olive oil, plus extra for drizzling1 chicken breast, skin scored1 tsp crushed black peppercorns 1 tbsp olive oil, plus extra for drizzling 1 chicken breast, skin scored 1 tsp crushed black peppercorns 1 tbsp olive oil, plus extra for drizzling½ red pepper, deseeded1 garlic clove, sliced100g/3½oz sugar snap peas, sliced1 tbsp soy sauce2 tbsp lemon juice1 lime, cut into wedges, to serve 1 tbsp olive oil, plus extra for drizzling ½ red pepper, deseeded 1 garlic clove, sliced 100g/3½oz sugar snap peas, sliced 1 tbsp soy sauce 2 tbsp lemon juice 1 lime, cut into wedges, to serve Method Preheat the oven to 200C/400F/Gas 6.For the chicken, heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil, then rub the skin with the crushed peppercorns.Place the chicken into the pan skin-side down and cook for 5-10 minutes. Turn over and cook for 4-5 minutes on the other side, or until completely cooked through.For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes, or until softened.Remove the pepper from the oven, place into a bowl and cover the bowl with cling film. After 3-4 minutes, remove the cling film, peel the skin off the pepper and cut into wedges.Heat the oil in a frying pan and fry the roasted pepper slices with the sliced garlic for 1-2 minutes. Add the sliced sugar snap peas, soy sauce and lemon juice and cook for a further 1-2 minutes.To serve, place the sugar snap pea and red pepper salad onto a serving plate and top with the pepper-crusted chicken. Garnish with lime wedges. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the chicken, heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil, then rub the skin with the crushed peppercorns. For the chicken, heat the olive oil in a frying pan. Rub the chicken breast with a little extra olive oil, then rub the skin with the crushed peppercorns. Place the chicken into the pan skin-side down and cook for 5-10 minutes. Turn over and cook for 4-5 minutes on the other side, or until completely cooked through. Place the chicken into the pan skin-side down and cook for 5-10 minutes. Turn over and cook for 4-5 minutes on the other side, or until completely cooked through. For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes, or until softened. For the sugar snap peas and red pepper, drizzle the red pepper half with olive oil and place onto a baking sheet. Transfer to the oven and roast for 8-10 minutes, or until softened. Remove the pepper from the oven, place into a bowl and cover the bowl with cling film. After 3-4 minutes, remove the cling film, peel the skin off the pepper and cut into wedges. Remove the pepper from the oven, place into a bowl and cover the bowl with cling film. After 3-4 minutes, remove the cling film, peel the skin off the pepper and cut into wedges. Heat the oil in a frying pan and fry the roasted pepper slices with the sliced garlic for 1-2 minutes. Add the sliced sugar snap peas, soy sauce and lemon juice and cook for a further 1-2 minutes. Heat the oil in a frying pan and fry the roasted pepper slices with the sliced garlic for 1-2 minutes. Add the sliced sugar snap peas, soy sauce and lemon juice and cook for a further 1-2 minutes. To serve, place the sugar snap pea and red pepper salad onto a serving plate and top with the pepper-crusted chicken. Garnish with lime wedges. To serve, place the sugar snap pea and red pepper salad onto a serving plate and top with the pepper-crusted chicken. Garnish with lime wedges."
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} | cfeb9aa886670a6e2d9f9c02c09d8b25948dc6d4d8f7152035d42e0218931935 | Sea bass with olive crushed potatoes and sauce vierge recipe
An average of 4.6 out of 5 stars from 13 ratings 150ml/5fl oz extra virgin olive oil100g/3½oz tomatoes, skinned, de-seeded and finely chopped50g/2oz shallots, finely chopped2 tbsp baby capers, drainedsalt and freshly ground black pepper ½ lemon, juice only1 tbsp chopped fresh basil 1 tbsp chopped fresh parsley 150ml/5fl oz extra virgin olive oil 100g/3½oz tomatoes, skinned, de-seeded and finely chopped 50g/2oz shallots, finely chopped 2 tbsp baby capers, drained salt and freshly ground black pepper ½ lemon, juice only 1 tbsp chopped fresh basil 1 tbsp chopped fresh parsley 300ml/10½fl oz extra virgin olive oil100ml/3½fl oz white wine vinegarsalt, to tastefreshly ground white pepper, to taste1 garlic clove, peeled1 large fresh thyme sprig 300ml/10½fl oz extra virgin olive oil 100ml/3½fl oz white wine vinegar salt, to taste freshly ground white pepper, to taste 1 garlic clove, peeled 1 large fresh thyme sprig 200g/7oz new potatoes, peeled, cooked and slicedolive oil vinaigrette (see above)10 black olives, stones removed, chopped 1 tsp chopped fresh chivessalt and freshly ground black pepper 200g/7oz new potatoes, peeled, cooked and sliced olive oil vinaigrette (see above) 10 black olives, stones removed, chopped 1 tsp chopped fresh chives salt and freshly ground black pepper 1 tbsp olive oil4 x 180g/6¼oz fillets of sea bass, skin-onsalt and freshly ground black pepper, to taste 1 lemon, juice only 1 tbsp olive oil 4 x 180g/6¼oz fillets of sea bass, skin-on salt and freshly ground black pepper, to taste 1 lemon, juice only Method For the sauce vierge, heat the oil in a pan, then add the tomatoes, shallots and capers. Season with salt and freshly ground black pepper and gently heat for two minutes, then stir in the lemon juice and chopped herbs.For the vinaigrette, mix the olive oil, the vinegar, salt and freshly ground white pepper in a bowl. Mix well.Push the garlic and thyme into a clean glass bottle. Pour the vinaigrette into the bottle. For the potatoes, gently heat a little vinaigrette in a pan with the potatoes. (The leftover vinaigrette can be stored in the fridge for up to a week.) Crush the potatoes lightly with a fork. Add the black olives and chives to the crushed potatoes and season with salt and freshly ground black pepper.For the sea bass, heat a little olive oil in a non-stick pan. Score the skin of the sea bass and season the flesh with salt and freshly ground black pepper. Place the fish, skin-side down, into the hot oil. Cook the sea bass for 4-6 minutes on the skin-side according to the thickness of the fish. Turn the fish onto its flesh side briefly to finish cooking it.To serve, place a metal chef's ring in the middle of each plate and spoon the olive crushed potatoes into the rings. Carefully remove the rings. Take the sea bass off the heat and squeeze over the lemon juice. Place the fish, skin-side up, on top of the potatoes then spoon the warm sauce vierge over and around the fish. For the sauce vierge, heat the oil in a pan, then add the tomatoes, shallots and capers. Season with salt and freshly ground black pepper and gently heat for two minutes, then stir in the lemon juice and chopped herbs. For the sauce vierge, heat the oil in a pan, then add the tomatoes, shallots and capers. Season with salt and freshly ground black pepper and gently heat for two minutes, then stir in the lemon juice and chopped herbs. For the vinaigrette, mix the olive oil, the vinegar, salt and freshly ground white pepper in a bowl. Mix well. For the vinaigrette, mix the olive oil, the vinegar, salt and freshly ground white pepper in a bowl. Mix well. Push the garlic and thyme into a clean glass bottle. Pour the vinaigrette into the bottle. Push the garlic and thyme into a clean glass bottle. Pour the vinaigrette into the bottle. For the potatoes, gently heat a little vinaigrette in a pan with the potatoes. (The leftover vinaigrette can be stored in the fridge for up to a week.) Crush the potatoes lightly with a fork. Add the black olives and chives to the crushed potatoes and season with salt and freshly ground black pepper. For the potatoes, gently heat a little vinaigrette in a pan with the potatoes. (The leftover vinaigrette can be stored in the fridge for up to a week.) Crush the potatoes lightly with a fork. Add the black olives and chives to the crushed potatoes and season with salt and freshly ground black pepper. For the sea bass, heat a little olive oil in a non-stick pan. Score the skin of the sea bass and season the flesh with salt and freshly ground black pepper. Place the fish, skin-side down, into the hot oil. Cook the sea bass for 4-6 minutes on the skin-side according to the thickness of the fish. Turn the fish onto its flesh side briefly to finish cooking it. For the sea bass, heat a little olive oil in a non-stick pan. Score the skin of the sea bass and season the flesh with salt and freshly ground black pepper. Place the fish, skin-side down, into the hot oil. Cook the sea bass for 4-6 minutes on the skin-side according to the thickness of the fish. Turn the fish onto its flesh side briefly to finish cooking it. To serve, place a metal chef's ring in the middle of each plate and spoon the olive crushed potatoes into the rings. Carefully remove the rings. Take the sea bass off the heat and squeeze over the lemon juice. Place the fish, skin-side up, on top of the potatoes then spoon the warm sauce vierge over and around the fish. To serve, place a metal chef's ring in the middle of each plate and spoon the olive crushed potatoes into the rings. Carefully remove the rings. Take the sea bass off the heat and squeeze over the lemon juice. Place the fish, skin-side up, on top of the potatoes then spoon the warm sauce vierge over and around the fish. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/seabasswitholivecrus_86554",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sea bass with olive crushed potatoes and sauce vierge recipe",
"content": "An average of 4.6 out of 5 stars from 13 ratings 150ml/5fl oz extra virgin olive oil100g/3½oz tomatoes, skinned, de-seeded and finely chopped50g/2oz shallots, finely chopped2 tbsp baby capers, drainedsalt and freshly ground black pepper ½ lemon, juice only1 tbsp chopped fresh basil 1 tbsp chopped fresh parsley 150ml/5fl oz extra virgin olive oil 100g/3½oz tomatoes, skinned, de-seeded and finely chopped 50g/2oz shallots, finely chopped 2 tbsp baby capers, drained salt and freshly ground black pepper ½ lemon, juice only 1 tbsp chopped fresh basil 1 tbsp chopped fresh parsley 300ml/10½fl oz extra virgin olive oil100ml/3½fl oz white wine vinegarsalt, to tastefreshly ground white pepper, to taste1 garlic clove, peeled1 large fresh thyme sprig 300ml/10½fl oz extra virgin olive oil 100ml/3½fl oz white wine vinegar salt, to taste freshly ground white pepper, to taste 1 garlic clove, peeled 1 large fresh thyme sprig 200g/7oz new potatoes, peeled, cooked and slicedolive oil vinaigrette (see above)10 black olives, stones removed, chopped 1 tsp chopped fresh chivessalt and freshly ground black pepper 200g/7oz new potatoes, peeled, cooked and sliced olive oil vinaigrette (see above) 10 black olives, stones removed, chopped 1 tsp chopped fresh chives salt and freshly ground black pepper 1 tbsp olive oil4 x 180g/6¼oz fillets of sea bass, skin-onsalt and freshly ground black pepper, to taste 1 lemon, juice only 1 tbsp olive oil 4 x 180g/6¼oz fillets of sea bass, skin-on salt and freshly ground black pepper, to taste 1 lemon, juice only Method For the sauce vierge, heat the oil in a pan, then add the tomatoes, shallots and capers. Season with salt and freshly ground black pepper and gently heat for two minutes, then stir in the lemon juice and chopped herbs.For the vinaigrette, mix the olive oil, the vinegar, salt and freshly ground white pepper in a bowl. Mix well.Push the garlic and thyme into a clean glass bottle. Pour the vinaigrette into the bottle. For the potatoes, gently heat a little vinaigrette in a pan with the potatoes. (The leftover vinaigrette can be stored in the fridge for up to a week.) Crush the potatoes lightly with a fork. Add the black olives and chives to the crushed potatoes and season with salt and freshly ground black pepper.For the sea bass, heat a little olive oil in a non-stick pan. Score the skin of the sea bass and season the flesh with salt and freshly ground black pepper. Place the fish, skin-side down, into the hot oil. Cook the sea bass for 4-6 minutes on the skin-side according to the thickness of the fish. Turn the fish onto its flesh side briefly to finish cooking it.To serve, place a metal chef's ring in the middle of each plate and spoon the olive crushed potatoes into the rings. Carefully remove the rings. Take the sea bass off the heat and squeeze over the lemon juice. Place the fish, skin-side up, on top of the potatoes then spoon the warm sauce vierge over and around the fish. For the sauce vierge, heat the oil in a pan, then add the tomatoes, shallots and capers. Season with salt and freshly ground black pepper and gently heat for two minutes, then stir in the lemon juice and chopped herbs. For the sauce vierge, heat the oil in a pan, then add the tomatoes, shallots and capers. Season with salt and freshly ground black pepper and gently heat for two minutes, then stir in the lemon juice and chopped herbs. For the vinaigrette, mix the olive oil, the vinegar, salt and freshly ground white pepper in a bowl. Mix well. For the vinaigrette, mix the olive oil, the vinegar, salt and freshly ground white pepper in a bowl. Mix well. Push the garlic and thyme into a clean glass bottle. Pour the vinaigrette into the bottle. Push the garlic and thyme into a clean glass bottle. Pour the vinaigrette into the bottle. For the potatoes, gently heat a little vinaigrette in a pan with the potatoes. (The leftover vinaigrette can be stored in the fridge for up to a week.) Crush the potatoes lightly with a fork. Add the black olives and chives to the crushed potatoes and season with salt and freshly ground black pepper. For the potatoes, gently heat a little vinaigrette in a pan with the potatoes. (The leftover vinaigrette can be stored in the fridge for up to a week.) Crush the potatoes lightly with a fork. Add the black olives and chives to the crushed potatoes and season with salt and freshly ground black pepper. For the sea bass, heat a little olive oil in a non-stick pan. Score the skin of the sea bass and season the flesh with salt and freshly ground black pepper. Place the fish, skin-side down, into the hot oil. Cook the sea bass for 4-6 minutes on the skin-side according to the thickness of the fish. Turn the fish onto its flesh side briefly to finish cooking it. For the sea bass, heat a little olive oil in a non-stick pan. Score the skin of the sea bass and season the flesh with salt and freshly ground black pepper. Place the fish, skin-side down, into the hot oil. Cook the sea bass for 4-6 minutes on the skin-side according to the thickness of the fish. Turn the fish onto its flesh side briefly to finish cooking it. To serve, place a metal chef's ring in the middle of each plate and spoon the olive crushed potatoes into the rings. Carefully remove the rings. Take the sea bass off the heat and squeeze over the lemon juice. Place the fish, skin-side up, on top of the potatoes then spoon the warm sauce vierge over and around the fish. To serve, place a metal chef's ring in the middle of each plate and spoon the olive crushed potatoes into the rings. Carefully remove the rings. Take the sea bass off the heat and squeeze over the lemon juice. Place the fish, skin-side up, on top of the potatoes then spoon the warm sauce vierge over and around the fish."
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} | 8df8d1cfafd1398ace090c769b5cd92d9d514e7d4b561a1a45be6058b5ac74b7 | Quick roast chicken recipe
An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quick_roast_chicken_27470_16x9.jpg Spatchcocking your roast chicken means it can be cooked in just 45 minutes, saving on expensive oven time! Seema serves hers with a deliciously creamy gravy. 1 medium chicken (approximately 1.4kg/3lb 2oz) 1 tsp sea salt1 garlic bulb2 onions, cut into thick slicesvegetable oil, for drizzling 1 medium chicken (approximately 1.4kg/3lb 2oz) 1 tsp sea salt 1 garlic bulb 2 onions, cut into thick slices vegetable oil, for drizzling 2 tbsp butter1 red chilli, finely chopped2 tbsp plain flour500ml/18fl oz chicken stock 2 tbsp double creamsalt and freshly ground black pepper 2 tbsp butter 1 red chilli, finely chopped 2 tbsp plain flour 500ml/18fl oz chicken stock 2 tbsp double cream salt and freshly ground black pepper Method For the spatchcock chicken, place the chicken, breast-side down, on a chopping board. Using strong kitchen scissors, cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. Place the chicken, breast-side down, back on the board and press down so it is as flat as possible. Rub the chicken liberally with the salt. Chill in the fridge for 2 hours so the skin dries out. Preheat the oven to 230C/210C Fan/Gas 8. Cut the top off the garlic bulb (discard the top, or keep for use in other recipes). Put the garlic and onion in a flameproof roasting tin, drizzle with a little oil to prevent sticking and place the chicken on top. Roast for about 45 minutes. Check between the drumstick and the thigh that the juices run clear with no trace of pink when the thickest part is pierced with a skewer, or use a meat thermometer to check the temperature is at least 74C. Leave the chicken on a board, loosely covered with foil, to rest for at least 15 minutes before carving.Meanwhile, make the gravy. Remove the onion and garlic from the roasting tin and set aside. Pour about 100ml/3½fl oz water into the tin and place over a medium heat to deglaze. Melt the butter in a saucepan and add the chilli. Whisk in the flour to make a roux and cook for a few minutes.Stir in the stock and simmer to thicken, then add in the deglazed tin juices. Add the onion and squeeze out the roasted garlic cloves into the pan. Use a stick blender to blend until smooth, then stir in the cream and allow to gently bubble and thicken. Season with salt and pepper to taste and serve the gravy over the chicken. For the spatchcock chicken, place the chicken, breast-side down, on a chopping board. Using strong kitchen scissors, cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. For the spatchcock chicken, place the chicken, breast-side down, on a chopping board. Using strong kitchen scissors, cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. Place the chicken, breast-side down, back on the board and press down so it is as flat as possible. Place the chicken, breast-side down, back on the board and press down so it is as flat as possible. Rub the chicken liberally with the salt. Chill in the fridge for 2 hours so the skin dries out. Rub the chicken liberally with the salt. Chill in the fridge for 2 hours so the skin dries out. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Cut the top off the garlic bulb (discard the top, or keep for use in other recipes). Put the garlic and onion in a flameproof roasting tin, drizzle with a little oil to prevent sticking and place the chicken on top. Roast for about 45 minutes. Cut the top off the garlic bulb (discard the top, or keep for use in other recipes). Put the garlic and onion in a flameproof roasting tin, drizzle with a little oil to prevent sticking and place the chicken on top. Roast for about 45 minutes. Check between the drumstick and the thigh that the juices run clear with no trace of pink when the thickest part is pierced with a skewer, or use a meat thermometer to check the temperature is at least 74C. Check between the drumstick and the thigh that the juices run clear with no trace of pink when the thickest part is pierced with a skewer, or use a meat thermometer to check the temperature is at least 74C. Leave the chicken on a board, loosely covered with foil, to rest for at least 15 minutes before carving. Leave the chicken on a board, loosely covered with foil, to rest for at least 15 minutes before carving. Meanwhile, make the gravy. Remove the onion and garlic from the roasting tin and set aside. Pour about 100ml/3½fl oz water into the tin and place over a medium heat to deglaze. Meanwhile, make the gravy. Remove the onion and garlic from the roasting tin and set aside. Pour about 100ml/3½fl oz water into the tin and place over a medium heat to deglaze. Melt the butter in a saucepan and add the chilli. Whisk in the flour to make a roux and cook for a few minutes. Melt the butter in a saucepan and add the chilli. Whisk in the flour to make a roux and cook for a few minutes. Stir in the stock and simmer to thicken, then add in the deglazed tin juices. Add the onion and squeeze out the roasted garlic cloves into the pan. Stir in the stock and simmer to thicken, then add in the deglazed tin juices. Add the onion and squeeze out the roasted garlic cloves into the pan. Use a stick blender to blend until smooth, then stir in the cream and allow to gently bubble and thicken. Season with salt and pepper to taste and serve the gravy over the chicken. Use a stick blender to blend until smooth, then stir in the cream and allow to gently bubble and thicken. Season with salt and pepper to taste and serve the gravy over the chicken. Recipe tips Save the backbone of the chicken in the freezer as it can be used to make chicken stock. Spatchcocking chicken is useful if you want to cook the chicken quickly on a barbecue, and easier than jointing it. | {
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"content": "An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quick_roast_chicken_27470_16x9.jpg Spatchcocking your roast chicken means it can be cooked in just 45 minutes, saving on expensive oven time! Seema serves hers with a deliciously creamy gravy. 1 medium chicken (approximately 1.4kg/3lb 2oz) 1 tsp sea salt1 garlic bulb2 onions, cut into thick slicesvegetable oil, for drizzling 1 medium chicken (approximately 1.4kg/3lb 2oz) 1 tsp sea salt 1 garlic bulb 2 onions, cut into thick slices vegetable oil, for drizzling 2 tbsp butter1 red chilli, finely chopped2 tbsp plain flour500ml/18fl oz chicken stock 2 tbsp double creamsalt and freshly ground black pepper 2 tbsp butter 1 red chilli, finely chopped 2 tbsp plain flour 500ml/18fl oz chicken stock 2 tbsp double cream salt and freshly ground black pepper Method For the spatchcock chicken, place the chicken, breast-side down, on a chopping board. Using strong kitchen scissors, cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. Place the chicken, breast-side down, back on the board and press down so it is as flat as possible. Rub the chicken liberally with the salt. Chill in the fridge for 2 hours so the skin dries out. Preheat the oven to 230C/210C Fan/Gas 8. Cut the top off the garlic bulb (discard the top, or keep for use in other recipes). Put the garlic and onion in a flameproof roasting tin, drizzle with a little oil to prevent sticking and place the chicken on top. Roast for about 45 minutes. Check between the drumstick and the thigh that the juices run clear with no trace of pink when the thickest part is pierced with a skewer, or use a meat thermometer to check the temperature is at least 74C. Leave the chicken on a board, loosely covered with foil, to rest for at least 15 minutes before carving.Meanwhile, make the gravy. Remove the onion and garlic from the roasting tin and set aside. Pour about 100ml/3½fl oz water into the tin and place over a medium heat to deglaze. Melt the butter in a saucepan and add the chilli. Whisk in the flour to make a roux and cook for a few minutes.Stir in the stock and simmer to thicken, then add in the deglazed tin juices. Add the onion and squeeze out the roasted garlic cloves into the pan. Use a stick blender to blend until smooth, then stir in the cream and allow to gently bubble and thicken. Season with salt and pepper to taste and serve the gravy over the chicken. For the spatchcock chicken, place the chicken, breast-side down, on a chopping board. Using strong kitchen scissors, cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. For the spatchcock chicken, place the chicken, breast-side down, on a chopping board. Using strong kitchen scissors, cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. Place the chicken, breast-side down, back on the board and press down so it is as flat as possible. Place the chicken, breast-side down, back on the board and press down so it is as flat as possible. Rub the chicken liberally with the salt. Chill in the fridge for 2 hours so the skin dries out. Rub the chicken liberally with the salt. Chill in the fridge for 2 hours so the skin dries out. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Cut the top off the garlic bulb (discard the top, or keep for use in other recipes). Put the garlic and onion in a flameproof roasting tin, drizzle with a little oil to prevent sticking and place the chicken on top. Roast for about 45 minutes. Cut the top off the garlic bulb (discard the top, or keep for use in other recipes). Put the garlic and onion in a flameproof roasting tin, drizzle with a little oil to prevent sticking and place the chicken on top. Roast for about 45 minutes. Check between the drumstick and the thigh that the juices run clear with no trace of pink when the thickest part is pierced with a skewer, or use a meat thermometer to check the temperature is at least 74C. Check between the drumstick and the thigh that the juices run clear with no trace of pink when the thickest part is pierced with a skewer, or use a meat thermometer to check the temperature is at least 74C. Leave the chicken on a board, loosely covered with foil, to rest for at least 15 minutes before carving. Leave the chicken on a board, loosely covered with foil, to rest for at least 15 minutes before carving. Meanwhile, make the gravy. Remove the onion and garlic from the roasting tin and set aside. Pour about 100ml/3½fl oz water into the tin and place over a medium heat to deglaze. Meanwhile, make the gravy. Remove the onion and garlic from the roasting tin and set aside. Pour about 100ml/3½fl oz water into the tin and place over a medium heat to deglaze. Melt the butter in a saucepan and add the chilli. Whisk in the flour to make a roux and cook for a few minutes. Melt the butter in a saucepan and add the chilli. Whisk in the flour to make a roux and cook for a few minutes. Stir in the stock and simmer to thicken, then add in the deglazed tin juices. Add the onion and squeeze out the roasted garlic cloves into the pan. Stir in the stock and simmer to thicken, then add in the deglazed tin juices. Add the onion and squeeze out the roasted garlic cloves into the pan. Use a stick blender to blend until smooth, then stir in the cream and allow to gently bubble and thicken. Season with salt and pepper to taste and serve the gravy over the chicken. Use a stick blender to blend until smooth, then stir in the cream and allow to gently bubble and thicken. Season with salt and pepper to taste and serve the gravy over the chicken. Recipe tips Save the backbone of the chicken in the freezer as it can be used to make chicken stock. Spatchcocking chicken is useful if you want to cook the chicken quickly on a barbecue, and easier than jointing it."
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} | df4ce0e340bc3fb915bf224f058cc1bedd13d95e4934e43849aa659c1f6f06a8 | Marinated spatchcock chicken with kiwi hot sauce recipe
An average of 5.0 out of 5 stars from 4 ratings This roast chicken recipe is served with a hot sauce made from kiwi fruit, lime and chipotle sauce. 1 overripe mango, peeled, stone removed and flesh chopped1 banana shallot, roughly chopped1 garlic clove, thinly sliced1 red Scotch bonnet chilli, chopped½ lime, juice only1 bay leaf50g/1¾oz caster sugar50ml/2fl oz rice vinegar 1 medium free-range chicken, spatchcocked 1 overripe mango, peeled, stone removed and flesh chopped 1 banana shallot, roughly chopped 1 garlic clove, thinly sliced 1 red Scotch bonnet chilli, chopped ½ lime, juice only 1 bay leaf 50g/1¾oz caster sugar 50ml/2fl oz rice vinegar 1 medium free-range chicken, spatchcocked 2 ripe kiwi fruits, peeled and cut in half4 spring onions, green parts only1 fresh jalapeño or green chilli, seeds removed and chopped30g/1oz fresh coriander, chopped2 limes, juice only2 tbsp chipotle saucesalt and freshly ground black pepper 2 ripe kiwi fruits, peeled and cut in half 4 spring onions, green parts only 1 fresh jalapeño or green chilli, seeds removed and chopped 30g/1oz fresh coriander, chopped 2 limes, juice only 2 tbsp chipotle sauce salt and freshly ground black pepper 2 heads small–medium radicchio, cut into wedges2 tbsp pear vinegar (or apple cider vinegar)1 tbsp honey (Manuka if possible)1 banana shallot, finely chopped150ml/5fl oz good-quality olive oil 1 tbsp snipped fresh chives1 nashi pear, spiralised on a Japanese spiraliser or cut into ribbons with a mandolin or sharp knifesalt and freshly ground black pepper 2 heads small–medium radicchio, cut into wedges 2 tbsp pear vinegar (or apple cider vinegar) 1 tbsp honey (Manuka if possible) 1 banana shallot, finely chopped 150ml/5fl oz good-quality olive oil 1 tbsp snipped fresh chives 1 nashi pear, spiralised on a Japanese spiraliser or cut into ribbons with a mandolin or sharp knife salt and freshly ground black pepper Method To make the chicken, place the mango, shallot, garlic, chilli, lime juice, bay leaf, sugar and vinegar in a small saucepan over a medium heat. Cook slowly until the ingredients are softened, ensuring the sauce does not catch on the bottom of the pan. Remove from the heat and leave to cool slightly. Pour into a food processor and blend until smooth. Coat the chicken in the mango marinade, cover and leave in the fridge for a minimum of 1 hour or ideally overnight as the flavour will only improve. Preheat the oven to 200C/180C Fan/Gas 6. Grill the chicken, skin-side down, on a griddle pan skin until coloured and char lines have formed. Turn the chicken over and seal the other side for about 2 minutes. Roast the chicken in a roasting tin in the oven for 30–40 minutes, or 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. To make the kiwi hot sauce, place the kiwi fruit, spring onion and chilli in a large, non-stick frying pan over a medium heat. Lightly char everything, turning every now and again, then place in a blender with the coriander, lime juice and chipotle sauce. Blitz until smooth, then taste and season with salt and pepper. To make the radicchio salad, cook the radicchio over a medium heat in a griddle pan until nicely charred on all sides. Combine the vinegar, honey, shallot, oil and chives in a small bowl and season with salt and pepper. Arrange the radicchio and pear on a serving plate and top with the chive dressing. Serve the chicken with the hot sauce and salad on the side. To make the chicken, place the mango, shallot, garlic, chilli, lime juice, bay leaf, sugar and vinegar in a small saucepan over a medium heat. Cook slowly until the ingredients are softened, ensuring the sauce does not catch on the bottom of the pan. Remove from the heat and leave to cool slightly. To make the chicken, place the mango, shallot, garlic, chilli, lime juice, bay leaf, sugar and vinegar in a small saucepan over a medium heat. Cook slowly until the ingredients are softened, ensuring the sauce does not catch on the bottom of the pan. Remove from the heat and leave to cool slightly. Pour into a food processor and blend until smooth. Coat the chicken in the mango marinade, cover and leave in the fridge for a minimum of 1 hour or ideally overnight as the flavour will only improve. Pour into a food processor and blend until smooth. Coat the chicken in the mango marinade, cover and leave in the fridge for a minimum of 1 hour or ideally overnight as the flavour will only improve. Preheat the oven to 200C/180C Fan/Gas 6. Grill the chicken, skin-side down, on a griddle pan skin until coloured and char lines have formed. Turn the chicken over and seal the other side for about 2 minutes. Roast the chicken in a roasting tin in the oven for 30–40 minutes, or 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. Preheat the oven to 200C/180C Fan/Gas 6. Grill the chicken, skin-side down, on a griddle pan skin until coloured and char lines have formed. Turn the chicken over and seal the other side for about 2 minutes. Roast the chicken in a roasting tin in the oven for 30–40 minutes, or 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. To make the kiwi hot sauce, place the kiwi fruit, spring onion and chilli in a large, non-stick frying pan over a medium heat. Lightly char everything, turning every now and again, then place in a blender with the coriander, lime juice and chipotle sauce. Blitz until smooth, then taste and season with salt and pepper. To make the kiwi hot sauce, place the kiwi fruit, spring onion and chilli in a large, non-stick frying pan over a medium heat. Lightly char everything, turning every now and again, then place in a blender with the coriander, lime juice and chipotle sauce. Blitz until smooth, then taste and season with salt and pepper. To make the radicchio salad, cook the radicchio over a medium heat in a griddle pan until nicely charred on all sides. Combine the vinegar, honey, shallot, oil and chives in a small bowl and season with salt and pepper. Arrange the radicchio and pear on a serving plate and top with the chive dressing. To make the radicchio salad, cook the radicchio over a medium heat in a griddle pan until nicely charred on all sides. Combine the vinegar, honey, shallot, oil and chives in a small bowl and season with salt and pepper. Arrange the radicchio and pear on a serving plate and top with the chive dressing. Serve the chicken with the hot sauce and salad on the side. Serve the chicken with the hot sauce and salad on the side. | {
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"title": "Marinated spatchcock chicken with kiwi hot sauce recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This roast chicken recipe is served with a hot sauce made from kiwi fruit, lime and chipotle sauce. 1 overripe mango, peeled, stone removed and flesh chopped1 banana shallot, roughly chopped1 garlic clove, thinly sliced1 red Scotch bonnet chilli, chopped½ lime, juice only1 bay leaf50g/1¾oz caster sugar50ml/2fl oz rice vinegar 1 medium free-range chicken, spatchcocked 1 overripe mango, peeled, stone removed and flesh chopped 1 banana shallot, roughly chopped 1 garlic clove, thinly sliced 1 red Scotch bonnet chilli, chopped ½ lime, juice only 1 bay leaf 50g/1¾oz caster sugar 50ml/2fl oz rice vinegar 1 medium free-range chicken, spatchcocked 2 ripe kiwi fruits, peeled and cut in half4 spring onions, green parts only1 fresh jalapeño or green chilli, seeds removed and chopped30g/1oz fresh coriander, chopped2 limes, juice only2 tbsp chipotle saucesalt and freshly ground black pepper 2 ripe kiwi fruits, peeled and cut in half 4 spring onions, green parts only 1 fresh jalapeño or green chilli, seeds removed and chopped 30g/1oz fresh coriander, chopped 2 limes, juice only 2 tbsp chipotle sauce salt and freshly ground black pepper 2 heads small–medium radicchio, cut into wedges2 tbsp pear vinegar (or apple cider vinegar)1 tbsp honey (Manuka if possible)1 banana shallot, finely chopped150ml/5fl oz good-quality olive oil 1 tbsp snipped fresh chives1 nashi pear, spiralised on a Japanese spiraliser or cut into ribbons with a mandolin or sharp knifesalt and freshly ground black pepper 2 heads small–medium radicchio, cut into wedges 2 tbsp pear vinegar (or apple cider vinegar) 1 tbsp honey (Manuka if possible) 1 banana shallot, finely chopped 150ml/5fl oz good-quality olive oil 1 tbsp snipped fresh chives 1 nashi pear, spiralised on a Japanese spiraliser or cut into ribbons with a mandolin or sharp knife salt and freshly ground black pepper Method To make the chicken, place the mango, shallot, garlic, chilli, lime juice, bay leaf, sugar and vinegar in a small saucepan over a medium heat. Cook slowly until the ingredients are softened, ensuring the sauce does not catch on the bottom of the pan. Remove from the heat and leave to cool slightly. Pour into a food processor and blend until smooth. Coat the chicken in the mango marinade, cover and leave in the fridge for a minimum of 1 hour or ideally overnight as the flavour will only improve. Preheat the oven to 200C/180C Fan/Gas 6. Grill the chicken, skin-side down, on a griddle pan skin until coloured and char lines have formed. Turn the chicken over and seal the other side for about 2 minutes. Roast the chicken in a roasting tin in the oven for 30–40 minutes, or 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. To make the kiwi hot sauce, place the kiwi fruit, spring onion and chilli in a large, non-stick frying pan over a medium heat. Lightly char everything, turning every now and again, then place in a blender with the coriander, lime juice and chipotle sauce. Blitz until smooth, then taste and season with salt and pepper. To make the radicchio salad, cook the radicchio over a medium heat in a griddle pan until nicely charred on all sides. Combine the vinegar, honey, shallot, oil and chives in a small bowl and season with salt and pepper. Arrange the radicchio and pear on a serving plate and top with the chive dressing. Serve the chicken with the hot sauce and salad on the side. To make the chicken, place the mango, shallot, garlic, chilli, lime juice, bay leaf, sugar and vinegar in a small saucepan over a medium heat. Cook slowly until the ingredients are softened, ensuring the sauce does not catch on the bottom of the pan. Remove from the heat and leave to cool slightly. To make the chicken, place the mango, shallot, garlic, chilli, lime juice, bay leaf, sugar and vinegar in a small saucepan over a medium heat. Cook slowly until the ingredients are softened, ensuring the sauce does not catch on the bottom of the pan. Remove from the heat and leave to cool slightly. Pour into a food processor and blend until smooth. Coat the chicken in the mango marinade, cover and leave in the fridge for a minimum of 1 hour or ideally overnight as the flavour will only improve. Pour into a food processor and blend until smooth. Coat the chicken in the mango marinade, cover and leave in the fridge for a minimum of 1 hour or ideally overnight as the flavour will only improve. Preheat the oven to 200C/180C Fan/Gas 6. Grill the chicken, skin-side down, on a griddle pan skin until coloured and char lines have formed. Turn the chicken over and seal the other side for about 2 minutes. Roast the chicken in a roasting tin in the oven for 30–40 minutes, or 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. Preheat the oven to 200C/180C Fan/Gas 6. Grill the chicken, skin-side down, on a griddle pan skin until coloured and char lines have formed. Turn the chicken over and seal the other side for about 2 minutes. Roast the chicken in a roasting tin in the oven for 30–40 minutes, or 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. To make the kiwi hot sauce, place the kiwi fruit, spring onion and chilli in a large, non-stick frying pan over a medium heat. Lightly char everything, turning every now and again, then place in a blender with the coriander, lime juice and chipotle sauce. Blitz until smooth, then taste and season with salt and pepper. To make the kiwi hot sauce, place the kiwi fruit, spring onion and chilli in a large, non-stick frying pan over a medium heat. Lightly char everything, turning every now and again, then place in a blender with the coriander, lime juice and chipotle sauce. Blitz until smooth, then taste and season with salt and pepper. To make the radicchio salad, cook the radicchio over a medium heat in a griddle pan until nicely charred on all sides. Combine the vinegar, honey, shallot, oil and chives in a small bowl and season with salt and pepper. Arrange the radicchio and pear on a serving plate and top with the chive dressing. To make the radicchio salad, cook the radicchio over a medium heat in a griddle pan until nicely charred on all sides. Combine the vinegar, honey, shallot, oil and chives in a small bowl and season with salt and pepper. Arrange the radicchio and pear on a serving plate and top with the chive dressing. Serve the chicken with the hot sauce and salad on the side. Serve the chicken with the hot sauce and salad on the side."
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} | afb2664ea6a12b4ba13328797cd64bb70cea1341da0fbedc57fb1db7c5785040 | Poached chicken, leek and tarragon pie recipe
To make the poached chicken, start by cutting the chicken in half lengthways; you can ask your butcher to do this for you, but it’s very easy to do yourself. Take a pair of kitchen scissors or shears and cut along one side of the spine as if you were spatchcocking the chicken. Then do the same down the breast. Season generously with salt all over and leave in the fridge for about an hour for the salt to penetrate. After the hour, get a large heavy-based pot that can ideally fit both halves of the chicken, drizzle in a splash of oil and place over a high heat. When the oil is shimmering, fry the two pieces of chicken on both sides until golden-brown all over – the more caramelisation the better. You can do this in two batches if your pot isn’t quite big enough to take both pieces of chicken in a single layer.When the chicken is browned, add the veg along with the bay leaves. Top up with enough water so that the chicken is just covered. Season generously with salt and bring up to a very gentle simmer with the lid on for 30 minutes, until the chicken is just cooked through.When ready, remove the chicken from the pot and leave to cool. Once cool, strip the chicken meat from the carcass and place it in a bowl, making sure to get the meat from every nook and cranny! I like the skin in my pie but if you don’t, put it back into the stock pot along with all the bones and gristle.Put this pan back on the heat and simmer to extract all the goodness from the bones while you get on with the rest of the cooking. This can take around 20–30 minutes. This stock is what forms the sauce so you want it to be good.To make the pie, place the bacon in a large pan with the butter and fry to render out the fat.Add the celery and leeks along with a ladle of the chicken stock, then put the lid on and slowly cook until completely tender. This will take around 10 minutes. Take care not to break up the leeks too much – you want to retain their shape as much as possible.At this point, strain the chicken stock and measure out 600ml/20fl oz. Taste the stock and season with salt as necessary. Add the flour to the leeks and mix well, cooking for a few minutes, until the flour smells a little biscuity, then pour in the wine and mix again to create a claggy mess. Now add the chicken stock a ladle at a time, stirring until it is completely mixed in before adding the next ladle; this ensures there are no lumps.When all the chicken stock has been added, turn off the heat and pour in the cream. Add the chicken meat, mustard and tarragon. Mix thoroughly and taste – adjust the seasoning with salt and pepper until it’s perfect. You may want a bit more mustard but be careful, as it can quickly take over.The mix makes enough for two medium-sized pies. I get my pie dish and fill it for four people, then I freeze the rest in another dish as a ready-to-go, pastry-topped pie which is such a treat to have in the freezer. Bring the pie up to room temperature before cooking. It can be frozen for up to 3 months. Preheat the oven to 220C/200C Fan/Gas 7. Whisk an egg and brush the rim of your pie dish. Place a sheet of ready-made pastry on top and crimp the edges using a fork. I like to leave a generous overhang, but if there’s any excess you can use this to make some decorations for the top of the pie. Brush the top with more egg wash, then sprinkle with fennel seeds and season with salt and pepper. Repeat for the second pie. Pierce a hole in the middle for the steam to escape, then cook for about 30 minutes, until the top is golden-brown and puffed.To serve, bring a pan of water to the boil. Add half the olive oil and the broccoli, cook for 6–8 minutes until it's very tender. Drain and then finish with the remaining olive oil and lemon juice. Serve with the pie. To make the poached chicken, start by cutting the chicken in half lengthways; you can ask your butcher to do this for you, but it’s very easy to do yourself. Take a pair of kitchen scissors or shears and cut along one side of the spine as if you were spatchcocking the chicken. Then do the same down the breast. To make the poached chicken, start by cutting the chicken in half lengthways; you can ask your butcher to do this for you, but it’s very easy to do yourself. Take a pair of kitchen scissors or shears and cut along one side of the spine as if you were spatchcocking the chicken. Then do the same down the breast. Season generously with salt all over and leave in the fridge for about an hour for the salt to penetrate. Season generously with salt all over and leave in the fridge for about an hour for the salt to penetrate. After the hour, get a large heavy-based pot that can ideally fit both halves of the chicken, drizzle in a splash of oil and place over a high heat. When the oil is shimmering, fry the two pieces of chicken on both sides until golden-brown all over – the more caramelisation the better. You can do this in two batches if your pot isn’t quite big enough to take both pieces of chicken in a single layer. After the hour, get a large heavy-based pot that can ideally fit both halves of the chicken, drizzle in a splash of oil and place over a high heat. When the oil is shimmering, fry the two pieces of chicken on both sides until golden-brown all over – the more caramelisation the better. You can do this in two batches if your pot isn’t quite big enough to take both pieces of chicken in a single layer. When the chicken is browned, add the veg along with the bay leaves. Top up with enough water so that the chicken is just covered. Season generously with salt and bring up to a very gentle simmer with the lid on for 30 minutes, until the chicken is just cooked through. When the chicken is browned, add the veg along with the bay leaves. Top up with enough water so that the chicken is just covered. Season generously with salt and bring up to a very gentle simmer with the lid on for 30 minutes, until the chicken is just cooked through. When ready, remove the chicken from the pot and leave to cool. Once cool, strip the chicken meat from the carcass and place it in a bowl, making sure to get the meat from every nook and cranny! I like the skin in my pie but if you don’t, put it back into the stock pot along with all the bones and gristle. When ready, remove the chicken from the pot and leave to cool. Once cool, strip the chicken meat from the carcass and place it in a bowl, making sure to get the meat from every nook and cranny! I like the skin in my pie but if you don’t, put it back into the stock pot along with all the bones and gristle. Put this pan back on the heat and simmer to extract all the goodness from the bones while you get on with the rest of the cooking. This can take around 20–30 minutes. This stock is what forms the sauce so you want it to be good. Put this pan back on the heat and simmer to extract all the goodness from the bones while you get on with the rest of the cooking. This can take around 20–30 minutes. This stock is what forms the sauce so you want it to be good. To make the pie, place the bacon in a large pan with the butter and fry to render out the fat. To make the pie, place the bacon in a large pan with the butter and fry to render out the fat. Add the celery and leeks along with a ladle of the chicken stock, then put the lid on and slowly cook until completely tender. This will take around 10 minutes. Take care not to break up the leeks too much – you want to retain their shape as much as possible. Add the celery and leeks along with a ladle of the chicken stock, then put the lid on and slowly cook until completely tender. This will take around 10 minutes. Take care not to break up the leeks too much – you want to retain their shape as much as possible. At this point, strain the chicken stock and measure out 600ml/20fl oz. Taste the stock and season with salt as necessary. At this point, strain the chicken stock and measure out 600ml/20fl oz. Taste the stock and season with salt as necessary. Add the flour to the leeks and mix well, cooking for a few minutes, until the flour smells a little biscuity, then pour in the wine and mix again to create a claggy mess. Now add the chicken stock a ladle at a time, stirring until it is completely mixed in before adding the next ladle; this ensures there are no lumps. Add the flour to the leeks and mix well, cooking for a few minutes, until the flour smells a little biscuity, then pour in the wine and mix again to create a claggy mess. Now add the chicken stock a ladle at a time, stirring until it is completely mixed in before adding the next ladle; this ensures there are no lumps. When all the chicken stock has been added, turn off the heat and pour in the cream. Add the chicken meat, mustard and tarragon. Mix thoroughly and taste – adjust the seasoning with salt and pepper until it’s perfect. You may want a bit more mustard but be careful, as it can quickly take over. When all the chicken stock has been added, turn off the heat and pour in the cream. Add the chicken meat, mustard and tarragon. Mix thoroughly and taste – adjust the seasoning with salt and pepper until it’s perfect. You may want a bit more mustard but be careful, as it can quickly take over. The mix makes enough for two medium-sized pies. I get my pie dish and fill it for four people, then I freeze the rest in another dish as a ready-to-go, pastry-topped pie which is such a treat to have in the freezer. Bring the pie up to room temperature before cooking. It can be frozen for up to 3 months. The mix makes enough for two medium-sized pies. I get my pie dish and fill it for four people, then I freeze the rest in another dish as a ready-to-go, pastry-topped pie which is such a treat to have in the freezer. Bring the pie up to room temperature before cooking. It can be frozen for up to 3 months. Preheat the oven to 220C/200C Fan/Gas 7. Whisk an egg and brush the rim of your pie dish. Place a sheet of ready-made pastry on top and crimp the edges using a fork. I like to leave a generous overhang, but if there’s any excess you can use this to make some decorations for the top of the pie. Preheat the oven to 220C/200C Fan/Gas 7. Whisk an egg and brush the rim of your pie dish. Place a sheet of ready-made pastry on top and crimp the edges using a fork. I like to leave a generous overhang, but if there’s any excess you can use this to make some decorations for the top of the pie. Brush the top with more egg wash, then sprinkle with fennel seeds and season with salt and pepper. Repeat for the second pie. Pierce a hole in the middle for the steam to escape, then cook for about 30 minutes, until the top is golden-brown and puffed. Brush the top with more egg wash, then sprinkle with fennel seeds and season with salt and pepper. Repeat for the second pie. Pierce a hole in the middle for the steam to escape, then cook for about 30 minutes, until the top is golden-brown and puffed. To serve, bring a pan of water to the boil. Add half the olive oil and the broccoli, cook for 6–8 minutes until it's very tender. Drain and then finish with the remaining olive oil and lemon juice. Serve with the pie. To serve, bring a pan of water to the boil. Add half the olive oil and the broccoli, cook for 6–8 minutes until it's very tender. Drain and then finish with the remaining olive oil and lemon juice. Serve with the pie. | {
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"title": "Poached chicken, leek and tarragon pie recipe",
"content": "To make the poached chicken, start by cutting the chicken in half lengthways; you can ask your butcher to do this for you, but it’s very easy to do yourself. Take a pair of kitchen scissors or shears and cut along one side of the spine as if you were spatchcocking the chicken. Then do the same down the breast. Season generously with salt all over and leave in the fridge for about an hour for the salt to penetrate. After the hour, get a large heavy-based pot that can ideally fit both halves of the chicken, drizzle in a splash of oil and place over a high heat. When the oil is shimmering, fry the two pieces of chicken on both sides until golden-brown all over – the more caramelisation the better. You can do this in two batches if your pot isn’t quite big enough to take both pieces of chicken in a single layer.When the chicken is browned, add the veg along with the bay leaves. Top up with enough water so that the chicken is just covered. Season generously with salt and bring up to a very gentle simmer with the lid on for 30 minutes, until the chicken is just cooked through.When ready, remove the chicken from the pot and leave to cool. Once cool, strip the chicken meat from the carcass and place it in a bowl, making sure to get the meat from every nook and cranny! I like the skin in my pie but if you don’t, put it back into the stock pot along with all the bones and gristle.Put this pan back on the heat and simmer to extract all the goodness from the bones while you get on with the rest of the cooking. This can take around 20–30 minutes. This stock is what forms the sauce so you want it to be good.To make the pie, place the bacon in a large pan with the butter and fry to render out the fat.Add the celery and leeks along with a ladle of the chicken stock, then put the lid on and slowly cook until completely tender. This will take around 10 minutes. Take care not to break up the leeks too much – you want to retain their shape as much as possible.At this point, strain the chicken stock and measure out 600ml/20fl oz. Taste the stock and season with salt as necessary. Add the flour to the leeks and mix well, cooking for a few minutes, until the flour smells a little biscuity, then pour in the wine and mix again to create a claggy mess. Now add the chicken stock a ladle at a time, stirring until it is completely mixed in before adding the next ladle; this ensures there are no lumps.When all the chicken stock has been added, turn off the heat and pour in the cream. Add the chicken meat, mustard and tarragon. Mix thoroughly and taste – adjust the seasoning with salt and pepper until it’s perfect. You may want a bit more mustard but be careful, as it can quickly take over.The mix makes enough for two medium-sized pies. I get my pie dish and fill it for four people, then I freeze the rest in another dish as a ready-to-go, pastry-topped pie which is such a treat to have in the freezer. Bring the pie up to room temperature before cooking. It can be frozen for up to 3 months. Preheat the oven to 220C/200C Fan/Gas 7. Whisk an egg and brush the rim of your pie dish. Place a sheet of ready-made pastry on top and crimp the edges using a fork. I like to leave a generous overhang, but if there’s any excess you can use this to make some decorations for the top of the pie. Brush the top with more egg wash, then sprinkle with fennel seeds and season with salt and pepper. Repeat for the second pie. Pierce a hole in the middle for the steam to escape, then cook for about 30 minutes, until the top is golden-brown and puffed.To serve, bring a pan of water to the boil. Add half the olive oil and the broccoli, cook for 6–8 minutes until it's very tender. Drain and then finish with the remaining olive oil and lemon juice. Serve with the pie. To make the poached chicken, start by cutting the chicken in half lengthways; you can ask your butcher to do this for you, but it’s very easy to do yourself. Take a pair of kitchen scissors or shears and cut along one side of the spine as if you were spatchcocking the chicken. Then do the same down the breast. To make the poached chicken, start by cutting the chicken in half lengthways; you can ask your butcher to do this for you, but it’s very easy to do yourself. Take a pair of kitchen scissors or shears and cut along one side of the spine as if you were spatchcocking the chicken. Then do the same down the breast. Season generously with salt all over and leave in the fridge for about an hour for the salt to penetrate. Season generously with salt all over and leave in the fridge for about an hour for the salt to penetrate. After the hour, get a large heavy-based pot that can ideally fit both halves of the chicken, drizzle in a splash of oil and place over a high heat. When the oil is shimmering, fry the two pieces of chicken on both sides until golden-brown all over – the more caramelisation the better. You can do this in two batches if your pot isn’t quite big enough to take both pieces of chicken in a single layer. After the hour, get a large heavy-based pot that can ideally fit both halves of the chicken, drizzle in a splash of oil and place over a high heat. When the oil is shimmering, fry the two pieces of chicken on both sides until golden-brown all over – the more caramelisation the better. You can do this in two batches if your pot isn’t quite big enough to take both pieces of chicken in a single layer. When the chicken is browned, add the veg along with the bay leaves. Top up with enough water so that the chicken is just covered. Season generously with salt and bring up to a very gentle simmer with the lid on for 30 minutes, until the chicken is just cooked through. When the chicken is browned, add the veg along with the bay leaves. Top up with enough water so that the chicken is just covered. Season generously with salt and bring up to a very gentle simmer with the lid on for 30 minutes, until the chicken is just cooked through. When ready, remove the chicken from the pot and leave to cool. Once cool, strip the chicken meat from the carcass and place it in a bowl, making sure to get the meat from every nook and cranny! I like the skin in my pie but if you don’t, put it back into the stock pot along with all the bones and gristle. When ready, remove the chicken from the pot and leave to cool. Once cool, strip the chicken meat from the carcass and place it in a bowl, making sure to get the meat from every nook and cranny! I like the skin in my pie but if you don’t, put it back into the stock pot along with all the bones and gristle. Put this pan back on the heat and simmer to extract all the goodness from the bones while you get on with the rest of the cooking. This can take around 20–30 minutes. This stock is what forms the sauce so you want it to be good. Put this pan back on the heat and simmer to extract all the goodness from the bones while you get on with the rest of the cooking. This can take around 20–30 minutes. This stock is what forms the sauce so you want it to be good. To make the pie, place the bacon in a large pan with the butter and fry to render out the fat. To make the pie, place the bacon in a large pan with the butter and fry to render out the fat. Add the celery and leeks along with a ladle of the chicken stock, then put the lid on and slowly cook until completely tender. This will take around 10 minutes. Take care not to break up the leeks too much – you want to retain their shape as much as possible. Add the celery and leeks along with a ladle of the chicken stock, then put the lid on and slowly cook until completely tender. This will take around 10 minutes. Take care not to break up the leeks too much – you want to retain their shape as much as possible. At this point, strain the chicken stock and measure out 600ml/20fl oz. Taste the stock and season with salt as necessary. At this point, strain the chicken stock and measure out 600ml/20fl oz. Taste the stock and season with salt as necessary. Add the flour to the leeks and mix well, cooking for a few minutes, until the flour smells a little biscuity, then pour in the wine and mix again to create a claggy mess. Now add the chicken stock a ladle at a time, stirring until it is completely mixed in before adding the next ladle; this ensures there are no lumps. Add the flour to the leeks and mix well, cooking for a few minutes, until the flour smells a little biscuity, then pour in the wine and mix again to create a claggy mess. Now add the chicken stock a ladle at a time, stirring until it is completely mixed in before adding the next ladle; this ensures there are no lumps. When all the chicken stock has been added, turn off the heat and pour in the cream. Add the chicken meat, mustard and tarragon. Mix thoroughly and taste – adjust the seasoning with salt and pepper until it’s perfect. You may want a bit more mustard but be careful, as it can quickly take over. When all the chicken stock has been added, turn off the heat and pour in the cream. Add the chicken meat, mustard and tarragon. Mix thoroughly and taste – adjust the seasoning with salt and pepper until it’s perfect. You may want a bit more mustard but be careful, as it can quickly take over. The mix makes enough for two medium-sized pies. I get my pie dish and fill it for four people, then I freeze the rest in another dish as a ready-to-go, pastry-topped pie which is such a treat to have in the freezer. Bring the pie up to room temperature before cooking. It can be frozen for up to 3 months. The mix makes enough for two medium-sized pies. I get my pie dish and fill it for four people, then I freeze the rest in another dish as a ready-to-go, pastry-topped pie which is such a treat to have in the freezer. Bring the pie up to room temperature before cooking. It can be frozen for up to 3 months. Preheat the oven to 220C/200C Fan/Gas 7. Whisk an egg and brush the rim of your pie dish. Place a sheet of ready-made pastry on top and crimp the edges using a fork. I like to leave a generous overhang, but if there’s any excess you can use this to make some decorations for the top of the pie. Preheat the oven to 220C/200C Fan/Gas 7. Whisk an egg and brush the rim of your pie dish. Place a sheet of ready-made pastry on top and crimp the edges using a fork. I like to leave a generous overhang, but if there’s any excess you can use this to make some decorations for the top of the pie. Brush the top with more egg wash, then sprinkle with fennel seeds and season with salt and pepper. Repeat for the second pie. Pierce a hole in the middle for the steam to escape, then cook for about 30 minutes, until the top is golden-brown and puffed. Brush the top with more egg wash, then sprinkle with fennel seeds and season with salt and pepper. Repeat for the second pie. Pierce a hole in the middle for the steam to escape, then cook for about 30 minutes, until the top is golden-brown and puffed. To serve, bring a pan of water to the boil. Add half the olive oil and the broccoli, cook for 6–8 minutes until it's very tender. Drain and then finish with the remaining olive oil and lemon juice. Serve with the pie. To serve, bring a pan of water to the boil. Add half the olive oil and the broccoli, cook for 6–8 minutes until it's very tender. Drain and then finish with the remaining olive oil and lemon juice. Serve with the pie."
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} | aa12ff55caaa262f3fe24c6fd7ecfc181b78bef35d58b67665d46f478b5ad79d | Masala chicken with minted yoghurt sauce recipe
To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma. Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt. Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken. Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears. Chuck out the bone and cut off the foot joints and wing tips. Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking). You’ll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go. Cut off and discard any obvious fat – it will be a creamy white colour. Open out the chicken and place it on the board so the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Slash the meat with a knife through the thickest parts of the legs and breast. Place the chicken in a shallow non-metallic dish – a lasagne dish is ideal – and tuck in the legs and wings. Spoon over the marinade and really massage it into the chicken on both sides, ensuring that every bit of bird is well coated – get your hands in there and really go for it. Cover the dish with cling film and put the chicken in the fridge to marinate for at least four hours or ideally overnight. Preheat the oven to 200C/400F/Gas 6. Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up. Squeeze over some juice from the lime and season with ground black pepper. Roast for 1-1¼ hours until the chicken is lightly browned and cooked throughout, tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken. They’ll be good for squeezing over the meat later. The juices should run clear when the thickest part of one of the thighs is pierced with a skewer. Cover loosely with foil and leave to rest for 10 minutes before carving.While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve into slices, discarding any skin. Serve with the sauce and some watercress or salad and enjoy! To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma. To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma. Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt. Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken. Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt. Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken. Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears. Chuck out the bone and cut off the foot joints and wing tips. Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears. Chuck out the bone and cut off the foot joints and wing tips. Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking). You’ll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go. Cut off and discard any obvious fat – it will be a creamy white colour. Open out the chicken and place it on the board so the breast side is facing upwards. Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking). You’ll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go. Cut off and discard any obvious fat – it will be a creamy white colour. Open out the chicken and place it on the board so the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Slash the meat with a knife through the thickest parts of the legs and breast. Place the chicken in a shallow non-metallic dish – a lasagne dish is ideal – and tuck in the legs and wings. Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Slash the meat with a knife through the thickest parts of the legs and breast. Place the chicken in a shallow non-metallic dish – a lasagne dish is ideal – and tuck in the legs and wings. Spoon over the marinade and really massage it into the chicken on both sides, ensuring that every bit of bird is well coated – get your hands in there and really go for it. Cover the dish with cling film and put the chicken in the fridge to marinate for at least four hours or ideally overnight. Spoon over the marinade and really massage it into the chicken on both sides, ensuring that every bit of bird is well coated – get your hands in there and really go for it. Cover the dish with cling film and put the chicken in the fridge to marinate for at least four hours or ideally overnight. Preheat the oven to 200C/400F/Gas 6. Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up. Squeeze over some juice from the lime and season with ground black pepper. Preheat the oven to 200C/400F/Gas 6. Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up. Squeeze over some juice from the lime and season with ground black pepper. Roast for 1-1¼ hours until the chicken is lightly browned and cooked throughout, tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken. They’ll be good for squeezing over the meat later. The juices should run clear when the thickest part of one of the thighs is pierced with a skewer. Cover loosely with foil and leave to rest for 10 minutes before carving. Roast for 1-1¼ hours until the chicken is lightly browned and cooked throughout, tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken. They’ll be good for squeezing over the meat later. The juices should run clear when the thickest part of one of the thighs is pierced with a skewer. Cover loosely with foil and leave to rest for 10 minutes before carving. While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve into slices, discarding any skin. Serve with the sauce and some watercress or salad and enjoy! While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve into slices, discarding any skin. Serve with the sauce and some watercress or salad and enjoy! | {
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"title": "Masala chicken with minted yoghurt sauce recipe",
"content": "To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma. Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt. Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken. Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears. Chuck out the bone and cut off the foot joints and wing tips. Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking). You’ll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go. Cut off and discard any obvious fat – it will be a creamy white colour. Open out the chicken and place it on the board so the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Slash the meat with a knife through the thickest parts of the legs and breast. Place the chicken in a shallow non-metallic dish – a lasagne dish is ideal – and tuck in the legs and wings. Spoon over the marinade and really massage it into the chicken on both sides, ensuring that every bit of bird is well coated – get your hands in there and really go for it. Cover the dish with cling film and put the chicken in the fridge to marinate for at least four hours or ideally overnight. Preheat the oven to 200C/400F/Gas 6. Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up. Squeeze over some juice from the lime and season with ground black pepper. Roast for 1-1¼ hours until the chicken is lightly browned and cooked throughout, tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken. They’ll be good for squeezing over the meat later. The juices should run clear when the thickest part of one of the thighs is pierced with a skewer. Cover loosely with foil and leave to rest for 10 minutes before carving.While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve into slices, discarding any skin. Serve with the sauce and some watercress or salad and enjoy! To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma. To make the marinade, split the cardamom pods and remove the seeds. Put the cardamom seeds in a dry non-stick frying pan and discard the husks. Add the cumin and coriander seeds, cloves and black peppercorns and place the pan over a medium heat. Cook for 1-2 minutes, stirring regularly until the spices are lightly toasted – you know they’re ready when you can smell the spicy aroma. Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt. Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken. Tip the toasted spices into a pestle and mortar, or an electric spice grinder, and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt. Add the garlic, ginger and yoghurt, then mix well and leave to stand while you prepare the chicken. Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears. Chuck out the bone and cut off the foot joints and wing tips. Place the chicken on its breast on a sturdy chopping board and cut carefully either side of the backbone with good scissors or poultry shears. Chuck out the bone and cut off the foot joints and wing tips. Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking). You’ll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go. Cut off and discard any obvious fat – it will be a creamy white colour. Open out the chicken and place it on the board so the breast side is facing upwards. Strip all the skin off the bird apart from the ends of the wings (which are easier to remove after cooking). You’ll find this simpler to do if you snip the membrane between the skin and the chicken flesh as you go. Cut off and discard any obvious fat – it will be a creamy white colour. Open out the chicken and place it on the board so the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Slash the meat with a knife through the thickest parts of the legs and breast. Place the chicken in a shallow non-metallic dish – a lasagne dish is ideal – and tuck in the legs and wings. Press down heavily with the palms of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Slash the meat with a knife through the thickest parts of the legs and breast. Place the chicken in a shallow non-metallic dish – a lasagne dish is ideal – and tuck in the legs and wings. Spoon over the marinade and really massage it into the chicken on both sides, ensuring that every bit of bird is well coated – get your hands in there and really go for it. Cover the dish with cling film and put the chicken in the fridge to marinate for at least four hours or ideally overnight. Spoon over the marinade and really massage it into the chicken on both sides, ensuring that every bit of bird is well coated – get your hands in there and really go for it. Cover the dish with cling film and put the chicken in the fridge to marinate for at least four hours or ideally overnight. Preheat the oven to 200C/400F/Gas 6. Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up. Squeeze over some juice from the lime and season with ground black pepper. Preheat the oven to 200C/400F/Gas 6. Take the chicken out of the dish and place it on a rack inside a large baking tray, breast-side up. Squeeze over some juice from the lime and season with ground black pepper. Roast for 1-1¼ hours until the chicken is lightly browned and cooked throughout, tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken. They’ll be good for squeezing over the meat later. The juices should run clear when the thickest part of one of the thighs is pierced with a skewer. Cover loosely with foil and leave to rest for 10 minutes before carving. Roast for 1-1¼ hours until the chicken is lightly browned and cooked throughout, tossing the lime quarters on to the rack for the last 20 minutes to cook alongside the chicken. They’ll be good for squeezing over the meat later. The juices should run clear when the thickest part of one of the thighs is pierced with a skewer. Cover loosely with foil and leave to rest for 10 minutes before carving. While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve into slices, discarding any skin. Serve with the sauce and some watercress or salad and enjoy! While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve into slices, discarding any skin. Serve with the sauce and some watercress or salad and enjoy!"
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} | c48d353f2aef8a302a89576ef5cedd862876896c1b01a0390761f258ffeb943b | Easy one-pot chicken recipe
An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pot_chicken_56438_16x9.jpg A whole spatchcock chicken with Mediterranean-style vegetables, this is a healthy and hearty all-in-one dish made in a casserole or deep saucepan. Removing the backbone of the chicken makes it a spatchcock and it is easier to arrange in the pot and to carve or joint. Double up for eight people, if you wish, and arrange two chickens in a large roasting tin, covered in foil. 2 tbsp olive oil 1 large onion, thinly sliced 1 large fennel bulb, thinly sliced 1 red pepper, deseeded and diced 3 large garlic cloves, crushed100ml/3½fl oz white wine400g tin chopped tomatoes 2 tbsp sun-dried tomato paste 2 tsp Worcestershire sauce1 small whole chicken (about 1.25kg/2lb 12oz)1 lemon, thinly sliced into rounds5 bay leaves 1 tsp paprika 1 tbsp runny honeysalt and freshly ground black pepper 2 tbsp olive oil 1 large onion, thinly sliced 1 large fennel bulb, thinly sliced 1 red pepper, deseeded and diced 3 large garlic cloves, crushed 100ml/3½fl oz white wine 400g tin chopped tomatoes 2 tbsp sun-dried tomato paste 2 tsp Worcestershire sauce 1 small whole chicken (about 1.25kg/2lb 12oz) 1 lemon, thinly sliced into rounds 5 bay leaves 1 tsp paprika 1 tbsp runny honey salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel and pepper and fry for about 3–4 minutes, stirring regularly. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce the liquid by half. Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, and season with salt and black pepper. Meanwhile, put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken.Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season with salt and pepper and bring up to the boil. Cover with a lid and transfer to the oven for about 35 minutes. Remove the lid and sprinkle the paprika over the chicken and drizzle with the honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking. The chicken is cooked through when no trace of pink remains and the juices run clear.To serve, spoon the vegetables on to a hot platter and joint or carve the chicken before arranging the chicken on top of the vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel and pepper and fry for about 3–4 minutes, stirring regularly. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce the liquid by half. Heat the oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel and pepper and fry for about 3–4 minutes, stirring regularly. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce the liquid by half. Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, and season with salt and black pepper. Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, and season with salt and black pepper. Meanwhile, put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken. Meanwhile, put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken. Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season with salt and pepper and bring up to the boil. Cover with a lid and transfer to the oven for about 35 minutes. Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season with salt and pepper and bring up to the boil. Cover with a lid and transfer to the oven for about 35 minutes. Remove the lid and sprinkle the paprika over the chicken and drizzle with the honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking. The chicken is cooked through when no trace of pink remains and the juices run clear. Remove the lid and sprinkle the paprika over the chicken and drizzle with the honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking. The chicken is cooked through when no trace of pink remains and the juices run clear. To serve, spoon the vegetables on to a hot platter and joint or carve the chicken before arranging the chicken on top of the vegetables. To serve, spoon the vegetables on to a hot platter and joint or carve the chicken before arranging the chicken on top of the vegetables. Recipe tips Prepare the vegetables ahead of time. Bring the veg back to the boil before adding the chicken and cooking in the oven. Not suitable for freezing. | {
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"content": "An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pot_chicken_56438_16x9.jpg A whole spatchcock chicken with Mediterranean-style vegetables, this is a healthy and hearty all-in-one dish made in a casserole or deep saucepan. Removing the backbone of the chicken makes it a spatchcock and it is easier to arrange in the pot and to carve or joint. Double up for eight people, if you wish, and arrange two chickens in a large roasting tin, covered in foil. 2 tbsp olive oil 1 large onion, thinly sliced 1 large fennel bulb, thinly sliced 1 red pepper, deseeded and diced 3 large garlic cloves, crushed100ml/3½fl oz white wine400g tin chopped tomatoes 2 tbsp sun-dried tomato paste 2 tsp Worcestershire sauce1 small whole chicken (about 1.25kg/2lb 12oz)1 lemon, thinly sliced into rounds5 bay leaves 1 tsp paprika 1 tbsp runny honeysalt and freshly ground black pepper 2 tbsp olive oil 1 large onion, thinly sliced 1 large fennel bulb, thinly sliced 1 red pepper, deseeded and diced 3 large garlic cloves, crushed 100ml/3½fl oz white wine 400g tin chopped tomatoes 2 tbsp sun-dried tomato paste 2 tsp Worcestershire sauce 1 small whole chicken (about 1.25kg/2lb 12oz) 1 lemon, thinly sliced into rounds 5 bay leaves 1 tsp paprika 1 tbsp runny honey salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel and pepper and fry for about 3–4 minutes, stirring regularly. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce the liquid by half. Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, and season with salt and black pepper. Meanwhile, put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken.Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season with salt and pepper and bring up to the boil. Cover with a lid and transfer to the oven for about 35 minutes. Remove the lid and sprinkle the paprika over the chicken and drizzle with the honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking. The chicken is cooked through when no trace of pink remains and the juices run clear.To serve, spoon the vegetables on to a hot platter and joint or carve the chicken before arranging the chicken on top of the vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel and pepper and fry for about 3–4 minutes, stirring regularly. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce the liquid by half. Heat the oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel and pepper and fry for about 3–4 minutes, stirring regularly. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce the liquid by half. Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, and season with salt and black pepper. Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, and season with salt and black pepper. Meanwhile, put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken. Meanwhile, put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken. Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season with salt and pepper and bring up to the boil. Cover with a lid and transfer to the oven for about 35 minutes. Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season with salt and pepper and bring up to the boil. Cover with a lid and transfer to the oven for about 35 minutes. Remove the lid and sprinkle the paprika over the chicken and drizzle with the honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking. The chicken is cooked through when no trace of pink remains and the juices run clear. Remove the lid and sprinkle the paprika over the chicken and drizzle with the honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking. The chicken is cooked through when no trace of pink remains and the juices run clear. To serve, spoon the vegetables on to a hot platter and joint or carve the chicken before arranging the chicken on top of the vegetables. To serve, spoon the vegetables on to a hot platter and joint or carve the chicken before arranging the chicken on top of the vegetables. Recipe tips Prepare the vegetables ahead of time. Bring the veg back to the boil before adding the chicken and cooking in the oven. Not suitable for freezing."
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} | bc29435b191b452933a64c4c0e3d308377b31d2c4094fc1bdbff41c2e2493647 | Caribbean roast chicken with chips and gravy recipe
An average of 3.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caribbean_roast_chicken_45833_16x9.jpg Your favourite peri-peri chicken just got a Caribbean kick. Combining the smoky and sweet flavours of jerk with a peri-peri marinade to get those chicken juices flowing to the maximum flavour. 1.1–1.5kg/2lb 5oz–3lb 5oz whole chicken, spatchcocked5 tbsp jerk seasoning (available from most supermarkets)260g/9½oz peri-peri saucebunch fresh thyme, leaves picked1 avocado, sliced, to serve 1.1–1.5kg/2lb 5oz–3lb 5oz whole chicken, spatchcocked 5 tbsp jerk seasoning (available from most supermarkets) 260g/9½oz peri-peri sauce bunch fresh thyme, leaves picked 1 avocado, sliced, to serve 600g/1lb 7oz Maris Piper (or other floury potatoes), peeled and cut into chipsvegetable oil, for deep-frying salt 600g/1lb 7oz Maris Piper (or other floury potatoes), peeled and cut into chips vegetable oil, for deep-frying salt 4 tbsp chicken gravy granules1 tbsp jerk seasoning, mixed with a little water to form a paste 1 tbsp jerk barbecue sauce (available from large supermarkets) 4 tbsp chicken gravy granules 1 tbsp jerk seasoning, mixed with a little water to form a paste 1 tbsp jerk barbecue sauce (available from large supermarkets) Method Preheat the oven to 200C/180C Fan/Gas 6.Season the chicken with the jerk seasoning, half of the peri-peri sauce and the thyme, rubbing them all over to cover the meat completely. Place in a roasting tin and roast for 50 minutes, or until cooked through. Check the chicken is cooked through by piercing the thickest part of the leg (between the drumstick and the thigh) with a skewer – the juices should run clear with no traces of pink. Leave the chicken to rest for 10 minutes and then carve. To make the chips, parboil the chips in a saucepan of salted water for 5–10 minutes, or until just soft, then drain and dry thoroughly. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips until cooked through and golden, then transfer to kitchen paper to drain. To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce, jerk seasoning paste and jerk barbecue sauce in a small saucepan. Bring to the boil and stir constantly for 5–7 minutes until there is a gravy consistency. Serve the chicken with the chips, gravy and avocado. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with the jerk seasoning, half of the peri-peri sauce and the thyme, rubbing them all over to cover the meat completely. Place in a roasting tin and roast for 50 minutes, or until cooked through. Check the chicken is cooked through by piercing the thickest part of the leg (between the drumstick and the thigh) with a skewer – the juices should run clear with no traces of pink. Leave the chicken to rest for 10 minutes and then carve. Season the chicken with the jerk seasoning, half of the peri-peri sauce and the thyme, rubbing them all over to cover the meat completely. Place in a roasting tin and roast for 50 minutes, or until cooked through. Check the chicken is cooked through by piercing the thickest part of the leg (between the drumstick and the thigh) with a skewer – the juices should run clear with no traces of pink. Leave the chicken to rest for 10 minutes and then carve. To make the chips, parboil the chips in a saucepan of salted water for 5–10 minutes, or until just soft, then drain and dry thoroughly. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips until cooked through and golden, then transfer to kitchen paper to drain. To make the chips, parboil the chips in a saucepan of salted water for 5–10 minutes, or until just soft, then drain and dry thoroughly. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips until cooked through and golden, then transfer to kitchen paper to drain. To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce, jerk seasoning paste and jerk barbecue sauce in a small saucepan. Bring to the boil and stir constantly for 5–7 minutes until there is a gravy consistency. To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce, jerk seasoning paste and jerk barbecue sauce in a small saucepan. Bring to the boil and stir constantly for 5–7 minutes until there is a gravy consistency. Serve the chicken with the chips, gravy and avocado. Serve the chicken with the chips, gravy and avocado. | {
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"title": "Caribbean roast chicken with chips and gravy recipe",
"content": "An average of 3.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caribbean_roast_chicken_45833_16x9.jpg Your favourite peri-peri chicken just got a Caribbean kick. Combining the smoky and sweet flavours of jerk with a peri-peri marinade to get those chicken juices flowing to the maximum flavour. 1.1–1.5kg/2lb 5oz–3lb 5oz whole chicken, spatchcocked5 tbsp jerk seasoning (available from most supermarkets)260g/9½oz peri-peri saucebunch fresh thyme, leaves picked1 avocado, sliced, to serve 1.1–1.5kg/2lb 5oz–3lb 5oz whole chicken, spatchcocked 5 tbsp jerk seasoning (available from most supermarkets) 260g/9½oz peri-peri sauce bunch fresh thyme, leaves picked 1 avocado, sliced, to serve 600g/1lb 7oz Maris Piper (or other floury potatoes), peeled and cut into chipsvegetable oil, for deep-frying salt 600g/1lb 7oz Maris Piper (or other floury potatoes), peeled and cut into chips vegetable oil, for deep-frying salt 4 tbsp chicken gravy granules1 tbsp jerk seasoning, mixed with a little water to form a paste 1 tbsp jerk barbecue sauce (available from large supermarkets) 4 tbsp chicken gravy granules 1 tbsp jerk seasoning, mixed with a little water to form a paste 1 tbsp jerk barbecue sauce (available from large supermarkets) Method Preheat the oven to 200C/180C Fan/Gas 6.Season the chicken with the jerk seasoning, half of the peri-peri sauce and the thyme, rubbing them all over to cover the meat completely. Place in a roasting tin and roast for 50 minutes, or until cooked through. Check the chicken is cooked through by piercing the thickest part of the leg (between the drumstick and the thigh) with a skewer – the juices should run clear with no traces of pink. Leave the chicken to rest for 10 minutes and then carve. To make the chips, parboil the chips in a saucepan of salted water for 5–10 minutes, or until just soft, then drain and dry thoroughly. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips until cooked through and golden, then transfer to kitchen paper to drain. To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce, jerk seasoning paste and jerk barbecue sauce in a small saucepan. Bring to the boil and stir constantly for 5–7 minutes until there is a gravy consistency. Serve the chicken with the chips, gravy and avocado. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with the jerk seasoning, half of the peri-peri sauce and the thyme, rubbing them all over to cover the meat completely. Place in a roasting tin and roast for 50 minutes, or until cooked through. Check the chicken is cooked through by piercing the thickest part of the leg (between the drumstick and the thigh) with a skewer – the juices should run clear with no traces of pink. Leave the chicken to rest for 10 minutes and then carve. Season the chicken with the jerk seasoning, half of the peri-peri sauce and the thyme, rubbing them all over to cover the meat completely. Place in a roasting tin and roast for 50 minutes, or until cooked through. Check the chicken is cooked through by piercing the thickest part of the leg (between the drumstick and the thigh) with a skewer – the juices should run clear with no traces of pink. Leave the chicken to rest for 10 minutes and then carve. To make the chips, parboil the chips in a saucepan of salted water for 5–10 minutes, or until just soft, then drain and dry thoroughly. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips until cooked through and golden, then transfer to kitchen paper to drain. To make the chips, parboil the chips in a saucepan of salted water for 5–10 minutes, or until just soft, then drain and dry thoroughly. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips until cooked through and golden, then transfer to kitchen paper to drain. To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce, jerk seasoning paste and jerk barbecue sauce in a small saucepan. Bring to the boil and stir constantly for 5–7 minutes until there is a gravy consistency. To make the gravy, put the chicken granules, 150ml/5fl oz water, the remaining peri-peri sauce, jerk seasoning paste and jerk barbecue sauce in a small saucepan. Bring to the boil and stir constantly for 5–7 minutes until there is a gravy consistency. Serve the chicken with the chips, gravy and avocado. Serve the chicken with the chips, gravy and avocado."
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} | 92713690a6d496f2cb6f7edd21096b7dfb7e1113cdc69dbed34e70325d6c69d3 | Spiced spatchcock chicken and bejewelled rice recipe
An average of 4.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_spatchcock_39973_16x9.jpg Spatchcocking a chicken makes it much quicker to cook – this flavourful chicken and rice can be on the table in less than an hour. 4 tbsp olive oil1 heaped tbsp baharat (or ½ tbsp mix of cumin, paprika, ginger, clove, cinnamon and cayenne) 1 medium chicken, spatchcockedsalt and freshly ground black pepper 4 tbsp olive oil 1 heaped tbsp baharat (or ½ tbsp mix of cumin, paprika, ginger, clove, cinnamon and cayenne) 1 medium chicken, spatchcocked salt and freshly ground black pepper 100g/3½oz membrillo (quince paste)100ml/3½fl oz apple juice 100g/3½oz membrillo (quince paste) 100ml/3½fl oz apple juice 2 tbsp olive oil1 onion, diced2 garlic cloves, chopped100g/3½oz cut vermicelli425g/15oz basmati rice1 tsp cinnamon 1 tsp ground cumin 50g/1¾oz butter, plus extra for serving50g/1¾oz dried apricots, chopped50g/1¾oz dried cranberries, chopped 50g/1¾oz toasted pine nuts50g/1¾oz slivered pistachios 2 tbsp olive oil 1 onion, diced 2 garlic cloves, chopped 100g/3½oz cut vermicelli 425g/15oz basmati rice 1 tsp cinnamon 1 tsp ground cumin 50g/1¾oz butter, plus extra for serving 50g/1¾oz dried apricots, chopped 50g/1¾oz dried cranberries, chopped 50g/1¾oz toasted pine nuts 50g/1¾oz slivered pistachios 15g/½oz fresh parsley, roughly chopped50g/1¾oz pomegranate seeds 15g/½oz fresh parsley, roughly chopped 50g/1¾oz pomegranate seeds Method Preheat the oven to 200C/180C Fan/Gas 6. Mix the oil and baharat in a bowl, then brush all over the chicken. Roast for 45 minutes, adjusting this timing depending on the size of the chicken. Meanwhile, to make the chicken glaze, combine the membrillo and apple juice in a saucepan and simmer over a medium heat until it boils down to a glaze consistency (this should be about 4–5 tablespoons of liquid). Season the glaze with salt and pepper and set aside until the chicken is cooked. To make the jewelled rice, place a saucepan with a lid over a medium heat and add the olive oil. Add the onion and cook until softened and translucent, then add the garlic and cook for another minute. Add the vermicelli, stir well and toast until it turns golden brown. Add the rice, spices, butter and a generous amount of salt and pepper and cook, stirring, until the vermicelli is evenly coated in the melted butter and spices. Pour in 600ml/21fl oz cold water and stir again, then cover the pan with the lid, reduce to a very gentle simmer and cook for 30–35 minutes, or until the rice on top is cooked and fluffy.Fluff the rice up with a fork and add a few extra knobs of butter. Fold in the chopped apricots, dried chopped cranberries, toasted pine nuts and pistachios.When the chicken is cooked, brush the chicken with the glaze as it rests. Serve the chicken with a flourish of chopped parsley and pomegranate seeds, and the rice on the side. Alternatively you can cut the chicken into portions. Preheat the oven to 200C/180C Fan/Gas 6. Mix the oil and baharat in a bowl, then brush all over the chicken. Roast for 45 minutes, adjusting this timing depending on the size of the chicken. Preheat the oven to 200C/180C Fan/Gas 6. Mix the oil and baharat in a bowl, then brush all over the chicken. Roast for 45 minutes, adjusting this timing depending on the size of the chicken. Meanwhile, to make the chicken glaze, combine the membrillo and apple juice in a saucepan and simmer over a medium heat until it boils down to a glaze consistency (this should be about 4–5 tablespoons of liquid). Season the glaze with salt and pepper and set aside until the chicken is cooked. Meanwhile, to make the chicken glaze, combine the membrillo and apple juice in a saucepan and simmer over a medium heat until it boils down to a glaze consistency (this should be about 4–5 tablespoons of liquid). Season the glaze with salt and pepper and set aside until the chicken is cooked. To make the jewelled rice, place a saucepan with a lid over a medium heat and add the olive oil. Add the onion and cook until softened and translucent, then add the garlic and cook for another minute. Add the vermicelli, stir well and toast until it turns golden brown. To make the jewelled rice, place a saucepan with a lid over a medium heat and add the olive oil. Add the onion and cook until softened and translucent, then add the garlic and cook for another minute. Add the vermicelli, stir well and toast until it turns golden brown. Add the rice, spices, butter and a generous amount of salt and pepper and cook, stirring, until the vermicelli is evenly coated in the melted butter and spices. Pour in 600ml/21fl oz cold water and stir again, then cover the pan with the lid, reduce to a very gentle simmer and cook for 30–35 minutes, or until the rice on top is cooked and fluffy. Add the rice, spices, butter and a generous amount of salt and pepper and cook, stirring, until the vermicelli is evenly coated in the melted butter and spices. Pour in 600ml/21fl oz cold water and stir again, then cover the pan with the lid, reduce to a very gentle simmer and cook for 30–35 minutes, or until the rice on top is cooked and fluffy. Fluff the rice up with a fork and add a few extra knobs of butter. Fold in the chopped apricots, dried chopped cranberries, toasted pine nuts and pistachios. Fluff the rice up with a fork and add a few extra knobs of butter. Fold in the chopped apricots, dried chopped cranberries, toasted pine nuts and pistachios. When the chicken is cooked, brush the chicken with the glaze as it rests. Serve the chicken with a flourish of chopped parsley and pomegranate seeds, and the rice on the side. Alternatively you can cut the chicken into portions. When the chicken is cooked, brush the chicken with the glaze as it rests. Serve the chicken with a flourish of chopped parsley and pomegranate seeds, and the rice on the side. Alternatively you can cut the chicken into portions. | {
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"title": "Spiced spatchcock chicken and bejewelled rice recipe",
"content": "An average of 4.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_spatchcock_39973_16x9.jpg Spatchcocking a chicken makes it much quicker to cook – this flavourful chicken and rice can be on the table in less than an hour. 4 tbsp olive oil1 heaped tbsp baharat (or ½ tbsp mix of cumin, paprika, ginger, clove, cinnamon and cayenne) 1 medium chicken, spatchcockedsalt and freshly ground black pepper 4 tbsp olive oil 1 heaped tbsp baharat (or ½ tbsp mix of cumin, paprika, ginger, clove, cinnamon and cayenne) 1 medium chicken, spatchcocked salt and freshly ground black pepper 100g/3½oz membrillo (quince paste)100ml/3½fl oz apple juice 100g/3½oz membrillo (quince paste) 100ml/3½fl oz apple juice 2 tbsp olive oil1 onion, diced2 garlic cloves, chopped100g/3½oz cut vermicelli425g/15oz basmati rice1 tsp cinnamon 1 tsp ground cumin 50g/1¾oz butter, plus extra for serving50g/1¾oz dried apricots, chopped50g/1¾oz dried cranberries, chopped 50g/1¾oz toasted pine nuts50g/1¾oz slivered pistachios 2 tbsp olive oil 1 onion, diced 2 garlic cloves, chopped 100g/3½oz cut vermicelli 425g/15oz basmati rice 1 tsp cinnamon 1 tsp ground cumin 50g/1¾oz butter, plus extra for serving 50g/1¾oz dried apricots, chopped 50g/1¾oz dried cranberries, chopped 50g/1¾oz toasted pine nuts 50g/1¾oz slivered pistachios 15g/½oz fresh parsley, roughly chopped50g/1¾oz pomegranate seeds 15g/½oz fresh parsley, roughly chopped 50g/1¾oz pomegranate seeds Method Preheat the oven to 200C/180C Fan/Gas 6. Mix the oil and baharat in a bowl, then brush all over the chicken. Roast for 45 minutes, adjusting this timing depending on the size of the chicken. Meanwhile, to make the chicken glaze, combine the membrillo and apple juice in a saucepan and simmer over a medium heat until it boils down to a glaze consistency (this should be about 4–5 tablespoons of liquid). Season the glaze with salt and pepper and set aside until the chicken is cooked. To make the jewelled rice, place a saucepan with a lid over a medium heat and add the olive oil. Add the onion and cook until softened and translucent, then add the garlic and cook for another minute. Add the vermicelli, stir well and toast until it turns golden brown. Add the rice, spices, butter and a generous amount of salt and pepper and cook, stirring, until the vermicelli is evenly coated in the melted butter and spices. Pour in 600ml/21fl oz cold water and stir again, then cover the pan with the lid, reduce to a very gentle simmer and cook for 30–35 minutes, or until the rice on top is cooked and fluffy.Fluff the rice up with a fork and add a few extra knobs of butter. Fold in the chopped apricots, dried chopped cranberries, toasted pine nuts and pistachios.When the chicken is cooked, brush the chicken with the glaze as it rests. Serve the chicken with a flourish of chopped parsley and pomegranate seeds, and the rice on the side. Alternatively you can cut the chicken into portions. Preheat the oven to 200C/180C Fan/Gas 6. Mix the oil and baharat in a bowl, then brush all over the chicken. Roast for 45 minutes, adjusting this timing depending on the size of the chicken. Preheat the oven to 200C/180C Fan/Gas 6. Mix the oil and baharat in a bowl, then brush all over the chicken. Roast for 45 minutes, adjusting this timing depending on the size of the chicken. Meanwhile, to make the chicken glaze, combine the membrillo and apple juice in a saucepan and simmer over a medium heat until it boils down to a glaze consistency (this should be about 4–5 tablespoons of liquid). Season the glaze with salt and pepper and set aside until the chicken is cooked. Meanwhile, to make the chicken glaze, combine the membrillo and apple juice in a saucepan and simmer over a medium heat until it boils down to a glaze consistency (this should be about 4–5 tablespoons of liquid). Season the glaze with salt and pepper and set aside until the chicken is cooked. To make the jewelled rice, place a saucepan with a lid over a medium heat and add the olive oil. Add the onion and cook until softened and translucent, then add the garlic and cook for another minute. Add the vermicelli, stir well and toast until it turns golden brown. To make the jewelled rice, place a saucepan with a lid over a medium heat and add the olive oil. Add the onion and cook until softened and translucent, then add the garlic and cook for another minute. Add the vermicelli, stir well and toast until it turns golden brown. Add the rice, spices, butter and a generous amount of salt and pepper and cook, stirring, until the vermicelli is evenly coated in the melted butter and spices. Pour in 600ml/21fl oz cold water and stir again, then cover the pan with the lid, reduce to a very gentle simmer and cook for 30–35 minutes, or until the rice on top is cooked and fluffy. Add the rice, spices, butter and a generous amount of salt and pepper and cook, stirring, until the vermicelli is evenly coated in the melted butter and spices. Pour in 600ml/21fl oz cold water and stir again, then cover the pan with the lid, reduce to a very gentle simmer and cook for 30–35 minutes, or until the rice on top is cooked and fluffy. Fluff the rice up with a fork and add a few extra knobs of butter. Fold in the chopped apricots, dried chopped cranberries, toasted pine nuts and pistachios. Fluff the rice up with a fork and add a few extra knobs of butter. Fold in the chopped apricots, dried chopped cranberries, toasted pine nuts and pistachios. When the chicken is cooked, brush the chicken with the glaze as it rests. Serve the chicken with a flourish of chopped parsley and pomegranate seeds, and the rice on the side. Alternatively you can cut the chicken into portions. When the chicken is cooked, brush the chicken with the glaze as it rests. Serve the chicken with a flourish of chopped parsley and pomegranate seeds, and the rice on the side. Alternatively you can cut the chicken into portions."
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} | 33ea4172aacefbf9a3e2bab91219ea8a69b0a0aefd78e137ce67ae00445546d6 | Everyday roast chicken recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/everyday_roast_chicken_91003_16x9.jpg Nigel Slater demonstrates how roast chicken is not just for Sundays with this aromatic and straightforward recipe. a small, free-range roasting chicken75ml/3fl oz olive oil4 cloves of garlic, squasheda large lemon6 sprigs thymesalt and freshly ground black pepper a small, free-range roasting chicken 75ml/3fl oz olive oil 4 cloves of garlic, squashed a large lemon 6 sprigs thyme salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 8.Place the chicken onto a chopping board and cut in half down the backbone using a large and very sharp cooks’ knife. Flatten the chicken as much as you can buy pressing down with the palm of your hand.Pour the olive oil into a mixing bowl large enough to take the chicken, add the squashed garlic cloves, the juice from the lemon and then the squeezed lemon shells. Put in the sprigs of thyme, a good seasoning of salt and black pepper, then turn the chicken over in the oil. (If you have the time, you can leave the chicken like this for an hour or so in the fridge.) Place the chicken in a roasting tin, skin-side up. Roast for about 30 minutes or until the skin is golden and the bird cooked right through. Preheat the oven to 220C/200C Fan/Gas 8. Preheat the oven to 220C/200C Fan/Gas 8. Place the chicken onto a chopping board and cut in half down the backbone using a large and very sharp cooks’ knife. Flatten the chicken as much as you can buy pressing down with the palm of your hand. Place the chicken onto a chopping board and cut in half down the backbone using a large and very sharp cooks’ knife. Flatten the chicken as much as you can buy pressing down with the palm of your hand. Pour the olive oil into a mixing bowl large enough to take the chicken, add the squashed garlic cloves, the juice from the lemon and then the squeezed lemon shells. Put in the sprigs of thyme, a good seasoning of salt and black pepper, then turn the chicken over in the oil. (If you have the time, you can leave the chicken like this for an hour or so in the fridge.) Pour the olive oil into a mixing bowl large enough to take the chicken, add the squashed garlic cloves, the juice from the lemon and then the squeezed lemon shells. Put in the sprigs of thyme, a good seasoning of salt and black pepper, then turn the chicken over in the oil. (If you have the time, you can leave the chicken like this for an hour or so in the fridge.) Place the chicken in a roasting tin, skin-side up. Roast for about 30 minutes or until the skin is golden and the bird cooked right through. Place the chicken in a roasting tin, skin-side up. Roast for about 30 minutes or until the skin is golden and the bird cooked right through. | {
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"title": "Everyday roast chicken recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/everyday_roast_chicken_91003_16x9.jpg Nigel Slater demonstrates how roast chicken is not just for Sundays with this aromatic and straightforward recipe. a small, free-range roasting chicken75ml/3fl oz olive oil4 cloves of garlic, squasheda large lemon6 sprigs thymesalt and freshly ground black pepper a small, free-range roasting chicken 75ml/3fl oz olive oil 4 cloves of garlic, squashed a large lemon 6 sprigs thyme salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 8.Place the chicken onto a chopping board and cut in half down the backbone using a large and very sharp cooks’ knife. Flatten the chicken as much as you can buy pressing down with the palm of your hand.Pour the olive oil into a mixing bowl large enough to take the chicken, add the squashed garlic cloves, the juice from the lemon and then the squeezed lemon shells. Put in the sprigs of thyme, a good seasoning of salt and black pepper, then turn the chicken over in the oil. (If you have the time, you can leave the chicken like this for an hour or so in the fridge.) Place the chicken in a roasting tin, skin-side up. Roast for about 30 minutes or until the skin is golden and the bird cooked right through. Preheat the oven to 220C/200C Fan/Gas 8. Preheat the oven to 220C/200C Fan/Gas 8. Place the chicken onto a chopping board and cut in half down the backbone using a large and very sharp cooks’ knife. Flatten the chicken as much as you can buy pressing down with the palm of your hand. Place the chicken onto a chopping board and cut in half down the backbone using a large and very sharp cooks’ knife. Flatten the chicken as much as you can buy pressing down with the palm of your hand. Pour the olive oil into a mixing bowl large enough to take the chicken, add the squashed garlic cloves, the juice from the lemon and then the squeezed lemon shells. Put in the sprigs of thyme, a good seasoning of salt and black pepper, then turn the chicken over in the oil. (If you have the time, you can leave the chicken like this for an hour or so in the fridge.) Pour the olive oil into a mixing bowl large enough to take the chicken, add the squashed garlic cloves, the juice from the lemon and then the squeezed lemon shells. Put in the sprigs of thyme, a good seasoning of salt and black pepper, then turn the chicken over in the oil. (If you have the time, you can leave the chicken like this for an hour or so in the fridge.) Place the chicken in a roasting tin, skin-side up. Roast for about 30 minutes or until the skin is golden and the bird cooked right through. Place the chicken in a roasting tin, skin-side up. Roast for about 30 minutes or until the skin is golden and the bird cooked right through."
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} | e7b1ab14015ea329a743b3104cde9dcbd737c2a5865034e17229728588b23a1c | Spatchcock pigeon on sourdough recipe
An average of 5.0 out of 5 stars from 2 ratings This squab pigeon recipe is sure to impress any dinner party guest. 4 squab pigeons, spatchcocked30ml/1fl oz Marsala wine2 garlic cloves, thinly sliced4 fresh thyme sprigsextra virgin olive oil4 slices pagnotta or sourdough bread8 slices pancetta150g/5½oz fresh porcini mushrooms, sliced500g/1lb 2oz Swiss chard, stalks removed and leaves cut into quarterssalt and freshly ground black pepper 4 squab pigeons, spatchcocked 30ml/1fl oz Marsala wine 2 garlic cloves, thinly sliced 4 fresh thyme sprigs extra virgin olive oil 4 slices pagnotta or sourdough bread 8 slices pancetta 150g/5½oz fresh porcini mushrooms, sliced 500g/1lb 2oz Swiss chard, stalks removed and leaves cut into quarters salt and freshly ground black pepper Method Put the pigeons in a bowl and add the Marsala, half the garlic and the thyme. Cover and marinade in the fridge for 1 hour.Preheat the oven to 180C/160C Fan/Gas 4. Heat a little oil in a large, heavy-based, ovenproof frying pan and sear the pigeons for 1 minute on each side. Reserve the marinade. Turn them skin side-down and add the bread and pancetta to the pan. Transfer to the oven for 4 minutes. Meanwhile, heat a splash of oil in another frying pan. Add the remaining garlic and cook briefly to soften. Add the porcini and fry for 3–4 minutes, or until just browning. Set aside in a warm place.Remove the pan from the oven and put the pigeons skin side-up on the bread. Return to the oven for 3 minutes. When the pigeons are cooked through, transfer to a chopping board (with the bread and pancetta), cover with foil and leave to rest. Reserve the cooking juices in the pan.Blanch the chard leaves in a pan of boiling salted water for 5 minutes, or until tender. Drain well, then dress with some good olive oil and season with salt and pepper. Keep warm. Pour the marinade into the frying pan used to cook the pigeons, bring to the boil and cook until reduced by half. Season with salt and pepper. Meanwhile, cut each pigeon into two pieces at an angle so you have two legs on one half and the breast on the other. Put a slice of bread on each plate and spoon the porcini on the bread. Set the pieces of pigeon on top and add the chard and pancetta. Drizzle over the Marsala sauce. Put the pigeons in a bowl and add the Marsala, half the garlic and the thyme. Cover and marinade in the fridge for 1 hour. Put the pigeons in a bowl and add the Marsala, half the garlic and the thyme. Cover and marinade in the fridge for 1 hour. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat a little oil in a large, heavy-based, ovenproof frying pan and sear the pigeons for 1 minute on each side. Reserve the marinade. Turn them skin side-down and add the bread and pancetta to the pan. Transfer to the oven for 4 minutes. Heat a little oil in a large, heavy-based, ovenproof frying pan and sear the pigeons for 1 minute on each side. Reserve the marinade. Turn them skin side-down and add the bread and pancetta to the pan. Transfer to the oven for 4 minutes. Meanwhile, heat a splash of oil in another frying pan. Add the remaining garlic and cook briefly to soften. Add the porcini and fry for 3–4 minutes, or until just browning. Set aside in a warm place. Meanwhile, heat a splash of oil in another frying pan. Add the remaining garlic and cook briefly to soften. Add the porcini and fry for 3–4 minutes, or until just browning. Set aside in a warm place. Remove the pan from the oven and put the pigeons skin side-up on the bread. Return to the oven for 3 minutes. When the pigeons are cooked through, transfer to a chopping board (with the bread and pancetta), cover with foil and leave to rest. Reserve the cooking juices in the pan. Remove the pan from the oven and put the pigeons skin side-up on the bread. Return to the oven for 3 minutes. When the pigeons are cooked through, transfer to a chopping board (with the bread and pancetta), cover with foil and leave to rest. Reserve the cooking juices in the pan. Blanch the chard leaves in a pan of boiling salted water for 5 minutes, or until tender. Drain well, then dress with some good olive oil and season with salt and pepper. Keep warm. Blanch the chard leaves in a pan of boiling salted water for 5 minutes, or until tender. Drain well, then dress with some good olive oil and season with salt and pepper. Keep warm. Pour the marinade into the frying pan used to cook the pigeons, bring to the boil and cook until reduced by half. Season with salt and pepper. Pour the marinade into the frying pan used to cook the pigeons, bring to the boil and cook until reduced by half. Season with salt and pepper. Meanwhile, cut each pigeon into two pieces at an angle so you have two legs on one half and the breast on the other. Put a slice of bread on each plate and spoon the porcini on the bread. Set the pieces of pigeon on top and add the chard and pancetta. Drizzle over the Marsala sauce. Meanwhile, cut each pigeon into two pieces at an angle so you have two legs on one half and the breast on the other. Put a slice of bread on each plate and spoon the porcini on the bread. Set the pieces of pigeon on top and add the chard and pancetta. Drizzle over the Marsala sauce. | {
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"title": "Spatchcock pigeon on sourdough recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This squab pigeon recipe is sure to impress any dinner party guest. 4 squab pigeons, spatchcocked30ml/1fl oz Marsala wine2 garlic cloves, thinly sliced4 fresh thyme sprigsextra virgin olive oil4 slices pagnotta or sourdough bread8 slices pancetta150g/5½oz fresh porcini mushrooms, sliced500g/1lb 2oz Swiss chard, stalks removed and leaves cut into quarterssalt and freshly ground black pepper 4 squab pigeons, spatchcocked 30ml/1fl oz Marsala wine 2 garlic cloves, thinly sliced 4 fresh thyme sprigs extra virgin olive oil 4 slices pagnotta or sourdough bread 8 slices pancetta 150g/5½oz fresh porcini mushrooms, sliced 500g/1lb 2oz Swiss chard, stalks removed and leaves cut into quarters salt and freshly ground black pepper Method Put the pigeons in a bowl and add the Marsala, half the garlic and the thyme. Cover and marinade in the fridge for 1 hour.Preheat the oven to 180C/160C Fan/Gas 4. Heat a little oil in a large, heavy-based, ovenproof frying pan and sear the pigeons for 1 minute on each side. Reserve the marinade. Turn them skin side-down and add the bread and pancetta to the pan. Transfer to the oven for 4 minutes. Meanwhile, heat a splash of oil in another frying pan. Add the remaining garlic and cook briefly to soften. Add the porcini and fry for 3–4 minutes, or until just browning. Set aside in a warm place.Remove the pan from the oven and put the pigeons skin side-up on the bread. Return to the oven for 3 minutes. When the pigeons are cooked through, transfer to a chopping board (with the bread and pancetta), cover with foil and leave to rest. Reserve the cooking juices in the pan.Blanch the chard leaves in a pan of boiling salted water for 5 minutes, or until tender. Drain well, then dress with some good olive oil and season with salt and pepper. Keep warm. Pour the marinade into the frying pan used to cook the pigeons, bring to the boil and cook until reduced by half. Season with salt and pepper. Meanwhile, cut each pigeon into two pieces at an angle so you have two legs on one half and the breast on the other. Put a slice of bread on each plate and spoon the porcini on the bread. Set the pieces of pigeon on top and add the chard and pancetta. Drizzle over the Marsala sauce. Put the pigeons in a bowl and add the Marsala, half the garlic and the thyme. Cover and marinade in the fridge for 1 hour. Put the pigeons in a bowl and add the Marsala, half the garlic and the thyme. Cover and marinade in the fridge for 1 hour. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat a little oil in a large, heavy-based, ovenproof frying pan and sear the pigeons for 1 minute on each side. Reserve the marinade. Turn them skin side-down and add the bread and pancetta to the pan. Transfer to the oven for 4 minutes. Heat a little oil in a large, heavy-based, ovenproof frying pan and sear the pigeons for 1 minute on each side. Reserve the marinade. Turn them skin side-down and add the bread and pancetta to the pan. Transfer to the oven for 4 minutes. Meanwhile, heat a splash of oil in another frying pan. Add the remaining garlic and cook briefly to soften. Add the porcini and fry for 3–4 minutes, or until just browning. Set aside in a warm place. Meanwhile, heat a splash of oil in another frying pan. Add the remaining garlic and cook briefly to soften. Add the porcini and fry for 3–4 minutes, or until just browning. Set aside in a warm place. Remove the pan from the oven and put the pigeons skin side-up on the bread. Return to the oven for 3 minutes. When the pigeons are cooked through, transfer to a chopping board (with the bread and pancetta), cover with foil and leave to rest. Reserve the cooking juices in the pan. Remove the pan from the oven and put the pigeons skin side-up on the bread. Return to the oven for 3 minutes. When the pigeons are cooked through, transfer to a chopping board (with the bread and pancetta), cover with foil and leave to rest. Reserve the cooking juices in the pan. Blanch the chard leaves in a pan of boiling salted water for 5 minutes, or until tender. Drain well, then dress with some good olive oil and season with salt and pepper. Keep warm. Blanch the chard leaves in a pan of boiling salted water for 5 minutes, or until tender. Drain well, then dress with some good olive oil and season with salt and pepper. Keep warm. Pour the marinade into the frying pan used to cook the pigeons, bring to the boil and cook until reduced by half. Season with salt and pepper. Pour the marinade into the frying pan used to cook the pigeons, bring to the boil and cook until reduced by half. Season with salt and pepper. Meanwhile, cut each pigeon into two pieces at an angle so you have two legs on one half and the breast on the other. Put a slice of bread on each plate and spoon the porcini on the bread. Set the pieces of pigeon on top and add the chard and pancetta. Drizzle over the Marsala sauce. Meanwhile, cut each pigeon into two pieces at an angle so you have two legs on one half and the breast on the other. Put a slice of bread on each plate and spoon the porcini on the bread. Set the pieces of pigeon on top and add the chard and pancetta. Drizzle over the Marsala sauce."
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} | 29caa915c15b22808abdabb5a2cefcb8363682d17f844845a75bbc8e7af4b340 | Honey mustard chicken with sweet potato mash recipe
Preheat the oven to 240C/450F/Gas 8 (220C fan).Place the chicken breast-side down on a chopping board and using a good pair of scissors cut along each side of the backbone to remove it, cutting through the ribs as you go. Then turn it over and flatten the breast down with the heel of your hand. There will be a small crack which means the bird will then be nice and flat. Then put the bird, breast-side up in a roasting tin. Use the tip of a small sharp knife to put enough slits all over the breast and legs as there are garlic slices and then push the garlic slices into them. Drizzle with the oil, season well with salt and pepper and then pop into the oven for 30 minutes to get some colour on the skin. Meanwhile, mix the mustard, honey, chilli powder and thyme leaves together in a small bowl and set aside. After 30 minutes of cooking, pull the bird out of the oven and reduce the oven temperature to 200C/400F/Gas 6 (180C fan). To help cool the oven down quickly, you can open the oven door and once the thermostat’s red light comes back on shut it. Meanwhile, smear the chicken with the mustard mixture using the back of a spoon. Once the temperature is correct, pop the chicken back into the oven for a further 15 minutes.Meanwhile, for the sweet potato and mint mash, boil the sweet potatoes for about eight minutes or so (depending on the size of the chunks), or until the potatoes are just tender but not too soft. A couple of minutes before they are ready, melt the butter in a small frying pan on a medium heat and cook the spring onions for two minutes, stirring until softened. Drain the cooked potatoes well and then mash well with a masher. Stir in the spring onions and butter and season well with salt and pepper. Pop a lid on to keep it warm. To check that the chicken is cooked, insert a sharp knife into the thickest part of the leg, then press the knife down a bit. If the juices run clear, and are not pink, then the chicken is cooked. Once cooked, lift the chicken out of the tray and place on a warmed platter or board and cover with aluminium foil to keep warm. For the gravy, holding the roasting tin with an oven cloth, tip it up until all the fat and juices run to one corner. Spoon off as much fat as possible and discard. You should be left with around three tablespoons of juices in the bottom of the tin. Pop it on the hob over a low heat and stir in the flour until well blended. Add the wine and stock a little at a time, stirring all the time so that it does not go lumpy. Once all the liquid is added, bring the mixture to the boil and cook for 2-3 minutes, or until thickened, stirring regularly. Pour through a fine sieve into a warmed jug and season to taste with salt and pepper.Carve the chicken, arrange the slices on a large serving platter and garnish with fresh thyme sprigs. Spoon the sweet potato mash into a serving bowl and scatter the mint over. Serve at once with the hot gravy. Preheat the oven to 240C/450F/Gas 8 (220C fan). Preheat the oven to 240C/450F/Gas 8 (220C fan). Place the chicken breast-side down on a chopping board and using a good pair of scissors cut along each side of the backbone to remove it, cutting through the ribs as you go. Then turn it over and flatten the breast down with the heel of your hand. There will be a small crack which means the bird will then be nice and flat. Then put the bird, breast-side up in a roasting tin. Place the chicken breast-side down on a chopping board and using a good pair of scissors cut along each side of the backbone to remove it, cutting through the ribs as you go. Then turn it over and flatten the breast down with the heel of your hand. There will be a small crack which means the bird will then be nice and flat. Then put the bird, breast-side up in a roasting tin. Use the tip of a small sharp knife to put enough slits all over the breast and legs as there are garlic slices and then push the garlic slices into them. Drizzle with the oil, season well with salt and pepper and then pop into the oven for 30 minutes to get some colour on the skin. Use the tip of a small sharp knife to put enough slits all over the breast and legs as there are garlic slices and then push the garlic slices into them. Drizzle with the oil, season well with salt and pepper and then pop into the oven for 30 minutes to get some colour on the skin. Meanwhile, mix the mustard, honey, chilli powder and thyme leaves together in a small bowl and set aside. Meanwhile, mix the mustard, honey, chilli powder and thyme leaves together in a small bowl and set aside. After 30 minutes of cooking, pull the bird out of the oven and reduce the oven temperature to 200C/400F/Gas 6 (180C fan). To help cool the oven down quickly, you can open the oven door and once the thermostat’s red light comes back on shut it. Meanwhile, smear the chicken with the mustard mixture using the back of a spoon. Once the temperature is correct, pop the chicken back into the oven for a further 15 minutes. After 30 minutes of cooking, pull the bird out of the oven and reduce the oven temperature to 200C/400F/Gas 6 (180C fan). To help cool the oven down quickly, you can open the oven door and once the thermostat’s red light comes back on shut it. Meanwhile, smear the chicken with the mustard mixture using the back of a spoon. Once the temperature is correct, pop the chicken back into the oven for a further 15 minutes. Meanwhile, for the sweet potato and mint mash, boil the sweet potatoes for about eight minutes or so (depending on the size of the chunks), or until the potatoes are just tender but not too soft. A couple of minutes before they are ready, melt the butter in a small frying pan on a medium heat and cook the spring onions for two minutes, stirring until softened. Drain the cooked potatoes well and then mash well with a masher. Stir in the spring onions and butter and season well with salt and pepper. Pop a lid on to keep it warm. Meanwhile, for the sweet potato and mint mash, boil the sweet potatoes for about eight minutes or so (depending on the size of the chunks), or until the potatoes are just tender but not too soft. A couple of minutes before they are ready, melt the butter in a small frying pan on a medium heat and cook the spring onions for two minutes, stirring until softened. Drain the cooked potatoes well and then mash well with a masher. Stir in the spring onions and butter and season well with salt and pepper. Pop a lid on to keep it warm. To check that the chicken is cooked, insert a sharp knife into the thickest part of the leg, then press the knife down a bit. If the juices run clear, and are not pink, then the chicken is cooked. Once cooked, lift the chicken out of the tray and place on a warmed platter or board and cover with aluminium foil to keep warm. To check that the chicken is cooked, insert a sharp knife into the thickest part of the leg, then press the knife down a bit. If the juices run clear, and are not pink, then the chicken is cooked. Once cooked, lift the chicken out of the tray and place on a warmed platter or board and cover with aluminium foil to keep warm. For the gravy, holding the roasting tin with an oven cloth, tip it up until all the fat and juices run to one corner. Spoon off as much fat as possible and discard. You should be left with around three tablespoons of juices in the bottom of the tin. Pop it on the hob over a low heat and stir in the flour until well blended. Add the wine and stock a little at a time, stirring all the time so that it does not go lumpy. Once all the liquid is added, bring the mixture to the boil and cook for 2-3 minutes, or until thickened, stirring regularly. Pour through a fine sieve into a warmed jug and season to taste with salt and pepper. For the gravy, holding the roasting tin with an oven cloth, tip it up until all the fat and juices run to one corner. Spoon off as much fat as possible and discard. You should be left with around three tablespoons of juices in the bottom of the tin. Pop it on the hob over a low heat and stir in the flour until well blended. Add the wine and stock a little at a time, stirring all the time so that it does not go lumpy. Once all the liquid is added, bring the mixture to the boil and cook for 2-3 minutes, or until thickened, stirring regularly. Pour through a fine sieve into a warmed jug and season to taste with salt and pepper. Carve the chicken, arrange the slices on a large serving platter and garnish with fresh thyme sprigs. Spoon the sweet potato mash into a serving bowl and scatter the mint over. Serve at once with the hot gravy. Carve the chicken, arrange the slices on a large serving platter and garnish with fresh thyme sprigs. Spoon the sweet potato mash into a serving bowl and scatter the mint over. Serve at once with the hot gravy. | {
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"title": "Honey mustard chicken with sweet potato mash recipe",
"content": "Preheat the oven to 240C/450F/Gas 8 (220C fan).Place the chicken breast-side down on a chopping board and using a good pair of scissors cut along each side of the backbone to remove it, cutting through the ribs as you go. Then turn it over and flatten the breast down with the heel of your hand. There will be a small crack which means the bird will then be nice and flat. Then put the bird, breast-side up in a roasting tin. Use the tip of a small sharp knife to put enough slits all over the breast and legs as there are garlic slices and then push the garlic slices into them. Drizzle with the oil, season well with salt and pepper and then pop into the oven for 30 minutes to get some colour on the skin. Meanwhile, mix the mustard, honey, chilli powder and thyme leaves together in a small bowl and set aside. After 30 minutes of cooking, pull the bird out of the oven and reduce the oven temperature to 200C/400F/Gas 6 (180C fan). To help cool the oven down quickly, you can open the oven door and once the thermostat’s red light comes back on shut it. Meanwhile, smear the chicken with the mustard mixture using the back of a spoon. Once the temperature is correct, pop the chicken back into the oven for a further 15 minutes.Meanwhile, for the sweet potato and mint mash, boil the sweet potatoes for about eight minutes or so (depending on the size of the chunks), or until the potatoes are just tender but not too soft. A couple of minutes before they are ready, melt the butter in a small frying pan on a medium heat and cook the spring onions for two minutes, stirring until softened. Drain the cooked potatoes well and then mash well with a masher. Stir in the spring onions and butter and season well with salt and pepper. Pop a lid on to keep it warm. To check that the chicken is cooked, insert a sharp knife into the thickest part of the leg, then press the knife down a bit. If the juices run clear, and are not pink, then the chicken is cooked. Once cooked, lift the chicken out of the tray and place on a warmed platter or board and cover with aluminium foil to keep warm. For the gravy, holding the roasting tin with an oven cloth, tip it up until all the fat and juices run to one corner. Spoon off as much fat as possible and discard. You should be left with around three tablespoons of juices in the bottom of the tin. Pop it on the hob over a low heat and stir in the flour until well blended. Add the wine and stock a little at a time, stirring all the time so that it does not go lumpy. Once all the liquid is added, bring the mixture to the boil and cook for 2-3 minutes, or until thickened, stirring regularly. Pour through a fine sieve into a warmed jug and season to taste with salt and pepper.Carve the chicken, arrange the slices on a large serving platter and garnish with fresh thyme sprigs. Spoon the sweet potato mash into a serving bowl and scatter the mint over. Serve at once with the hot gravy. Preheat the oven to 240C/450F/Gas 8 (220C fan). Preheat the oven to 240C/450F/Gas 8 (220C fan). Place the chicken breast-side down on a chopping board and using a good pair of scissors cut along each side of the backbone to remove it, cutting through the ribs as you go. Then turn it over and flatten the breast down with the heel of your hand. There will be a small crack which means the bird will then be nice and flat. Then put the bird, breast-side up in a roasting tin. Place the chicken breast-side down on a chopping board and using a good pair of scissors cut along each side of the backbone to remove it, cutting through the ribs as you go. Then turn it over and flatten the breast down with the heel of your hand. There will be a small crack which means the bird will then be nice and flat. Then put the bird, breast-side up in a roasting tin. Use the tip of a small sharp knife to put enough slits all over the breast and legs as there are garlic slices and then push the garlic slices into them. Drizzle with the oil, season well with salt and pepper and then pop into the oven for 30 minutes to get some colour on the skin. Use the tip of a small sharp knife to put enough slits all over the breast and legs as there are garlic slices and then push the garlic slices into them. Drizzle with the oil, season well with salt and pepper and then pop into the oven for 30 minutes to get some colour on the skin. Meanwhile, mix the mustard, honey, chilli powder and thyme leaves together in a small bowl and set aside. Meanwhile, mix the mustard, honey, chilli powder and thyme leaves together in a small bowl and set aside. After 30 minutes of cooking, pull the bird out of the oven and reduce the oven temperature to 200C/400F/Gas 6 (180C fan). To help cool the oven down quickly, you can open the oven door and once the thermostat’s red light comes back on shut it. Meanwhile, smear the chicken with the mustard mixture using the back of a spoon. Once the temperature is correct, pop the chicken back into the oven for a further 15 minutes. After 30 minutes of cooking, pull the bird out of the oven and reduce the oven temperature to 200C/400F/Gas 6 (180C fan). To help cool the oven down quickly, you can open the oven door and once the thermostat’s red light comes back on shut it. Meanwhile, smear the chicken with the mustard mixture using the back of a spoon. Once the temperature is correct, pop the chicken back into the oven for a further 15 minutes. Meanwhile, for the sweet potato and mint mash, boil the sweet potatoes for about eight minutes or so (depending on the size of the chunks), or until the potatoes are just tender but not too soft. A couple of minutes before they are ready, melt the butter in a small frying pan on a medium heat and cook the spring onions for two minutes, stirring until softened. Drain the cooked potatoes well and then mash well with a masher. Stir in the spring onions and butter and season well with salt and pepper. Pop a lid on to keep it warm. Meanwhile, for the sweet potato and mint mash, boil the sweet potatoes for about eight minutes or so (depending on the size of the chunks), or until the potatoes are just tender but not too soft. A couple of minutes before they are ready, melt the butter in a small frying pan on a medium heat and cook the spring onions for two minutes, stirring until softened. Drain the cooked potatoes well and then mash well with a masher. Stir in the spring onions and butter and season well with salt and pepper. Pop a lid on to keep it warm. To check that the chicken is cooked, insert a sharp knife into the thickest part of the leg, then press the knife down a bit. If the juices run clear, and are not pink, then the chicken is cooked. Once cooked, lift the chicken out of the tray and place on a warmed platter or board and cover with aluminium foil to keep warm. To check that the chicken is cooked, insert a sharp knife into the thickest part of the leg, then press the knife down a bit. If the juices run clear, and are not pink, then the chicken is cooked. Once cooked, lift the chicken out of the tray and place on a warmed platter or board and cover with aluminium foil to keep warm. For the gravy, holding the roasting tin with an oven cloth, tip it up until all the fat and juices run to one corner. Spoon off as much fat as possible and discard. You should be left with around three tablespoons of juices in the bottom of the tin. Pop it on the hob over a low heat and stir in the flour until well blended. Add the wine and stock a little at a time, stirring all the time so that it does not go lumpy. Once all the liquid is added, bring the mixture to the boil and cook for 2-3 minutes, or until thickened, stirring regularly. Pour through a fine sieve into a warmed jug and season to taste with salt and pepper. For the gravy, holding the roasting tin with an oven cloth, tip it up until all the fat and juices run to one corner. Spoon off as much fat as possible and discard. You should be left with around three tablespoons of juices in the bottom of the tin. Pop it on the hob over a low heat and stir in the flour until well blended. Add the wine and stock a little at a time, stirring all the time so that it does not go lumpy. Once all the liquid is added, bring the mixture to the boil and cook for 2-3 minutes, or until thickened, stirring regularly. Pour through a fine sieve into a warmed jug and season to taste with salt and pepper. Carve the chicken, arrange the slices on a large serving platter and garnish with fresh thyme sprigs. Spoon the sweet potato mash into a serving bowl and scatter the mint over. Serve at once with the hot gravy. Carve the chicken, arrange the slices on a large serving platter and garnish with fresh thyme sprigs. Spoon the sweet potato mash into a serving bowl and scatter the mint over. Serve at once with the hot gravy."
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} | a158ef87279ac65a876365cada45d7b3872fbe4991412af8eecc71023c5fb33c | Spatchcock poussins with orange, sage and ginger recipe
An average of 5.0 out of 5 stars from 6 ratings I love the flavours in this recipe, and have adapted it over the years. A whole poussin is often too much for one person, so I cut them in half once cooked - or you can use chicken breasts or quarters, if you prefer. 3 x 450g/1lb poussins1 tbsp clear honey1 rounded tbsp cornfloursalt and freshly ground black pepper 3 x 450g/1lb poussins 1 tbsp clear honey 1 rounded tbsp cornflour salt and freshly ground black pepper 600ml/20fl oz orange juice3 fat garlic cloves, crushed2 tbsp olive oil4 tbsp soy sauce1 tbsp chopped sage, plus extra leaves to garnish2 tsp thyme leaves 1 tbsp coarsely grated fresh root ginger 600ml/20fl oz orange juice 3 fat garlic cloves, crushed 2 tbsp olive oil 4 tbsp soy sauce 1 tbsp chopped sage, plus extra leaves to garnish 2 tsp thyme leaves 1 tbsp coarsely grated fresh root ginger Method First cut the backbone out of each poussin. Place the birds, breast-side down, on a chopping board and, using a sharp pair of kitchen scissors or shears, cut along either side of the bone to remove completely. Turn over and flatten the poussins by pressing down with your hand over the breast bone.Combine all the marinade ingredients and place in a large, resealable freezer bag with the poussins. Seal the bag and leave to marinate in the fridge for about 24 hours.When you’re ready to cook, preheat the oven to 200C/180C Fan/Gas 6.Take the poussins out of the bag, reserving the marinade to make the sauce. Arrange the poussins, breast-side up, in a large roasting tin and drizzle over the honey. Place in the oven to roast for about 20 minutes. Measure the cornflour into a jug, add the marinade and mix until smooth. Pour the marinade over the poussins and return to the oven for a further 15 minutes.Remove the tin from the oven and cut each poussin in half along the breast bone. Strain the juices left in the tin to make a sauce, seasoning with salt and pepper to taste. Serve half a poussin per person, with some of the sauce spooned over and garnished with sage leaves. First cut the backbone out of each poussin. Place the birds, breast-side down, on a chopping board and, using a sharp pair of kitchen scissors or shears, cut along either side of the bone to remove completely. Turn over and flatten the poussins by pressing down with your hand over the breast bone. First cut the backbone out of each poussin. Place the birds, breast-side down, on a chopping board and, using a sharp pair of kitchen scissors or shears, cut along either side of the bone to remove completely. Turn over and flatten the poussins by pressing down with your hand over the breast bone. Combine all the marinade ingredients and place in a large, resealable freezer bag with the poussins. Seal the bag and leave to marinate in the fridge for about 24 hours. Combine all the marinade ingredients and place in a large, resealable freezer bag with the poussins. Seal the bag and leave to marinate in the fridge for about 24 hours. When you’re ready to cook, preheat the oven to 200C/180C Fan/Gas 6. When you’re ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Take the poussins out of the bag, reserving the marinade to make the sauce. Arrange the poussins, breast-side up, in a large roasting tin and drizzle over the honey. Take the poussins out of the bag, reserving the marinade to make the sauce. Arrange the poussins, breast-side up, in a large roasting tin and drizzle over the honey. Place in the oven to roast for about 20 minutes. Measure the cornflour into a jug, add the marinade and mix until smooth. Pour the marinade over the poussins and return to the oven for a further 15 minutes. Place in the oven to roast for about 20 minutes. Measure the cornflour into a jug, add the marinade and mix until smooth. Pour the marinade over the poussins and return to the oven for a further 15 minutes. Remove the tin from the oven and cut each poussin in half along the breast bone. Strain the juices left in the tin to make a sauce, seasoning with salt and pepper to taste. Serve half a poussin per person, with some of the sauce spooned over and garnished with sage leaves. Remove the tin from the oven and cut each poussin in half along the breast bone. Strain the juices left in the tin to make a sauce, seasoning with salt and pepper to taste. Serve half a poussin per person, with some of the sauce spooned over and garnished with sage leaves. Recipe tips Prepare ahead: store in the marinade for up to two days in the fridge. Freeze: the raw poussins in the marinade can be frozen. | {
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"title": "Spatchcock poussins with orange, sage and ginger recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings I love the flavours in this recipe, and have adapted it over the years. A whole poussin is often too much for one person, so I cut them in half once cooked - or you can use chicken breasts or quarters, if you prefer. 3 x 450g/1lb poussins1 tbsp clear honey1 rounded tbsp cornfloursalt and freshly ground black pepper 3 x 450g/1lb poussins 1 tbsp clear honey 1 rounded tbsp cornflour salt and freshly ground black pepper 600ml/20fl oz orange juice3 fat garlic cloves, crushed2 tbsp olive oil4 tbsp soy sauce1 tbsp chopped sage, plus extra leaves to garnish2 tsp thyme leaves 1 tbsp coarsely grated fresh root ginger 600ml/20fl oz orange juice 3 fat garlic cloves, crushed 2 tbsp olive oil 4 tbsp soy sauce 1 tbsp chopped sage, plus extra leaves to garnish 2 tsp thyme leaves 1 tbsp coarsely grated fresh root ginger Method First cut the backbone out of each poussin. Place the birds, breast-side down, on a chopping board and, using a sharp pair of kitchen scissors or shears, cut along either side of the bone to remove completely. Turn over and flatten the poussins by pressing down with your hand over the breast bone.Combine all the marinade ingredients and place in a large, resealable freezer bag with the poussins. Seal the bag and leave to marinate in the fridge for about 24 hours.When you’re ready to cook, preheat the oven to 200C/180C Fan/Gas 6.Take the poussins out of the bag, reserving the marinade to make the sauce. Arrange the poussins, breast-side up, in a large roasting tin and drizzle over the honey. Place in the oven to roast for about 20 minutes. Measure the cornflour into a jug, add the marinade and mix until smooth. Pour the marinade over the poussins and return to the oven for a further 15 minutes.Remove the tin from the oven and cut each poussin in half along the breast bone. Strain the juices left in the tin to make a sauce, seasoning with salt and pepper to taste. Serve half a poussin per person, with some of the sauce spooned over and garnished with sage leaves. First cut the backbone out of each poussin. Place the birds, breast-side down, on a chopping board and, using a sharp pair of kitchen scissors or shears, cut along either side of the bone to remove completely. Turn over and flatten the poussins by pressing down with your hand over the breast bone. First cut the backbone out of each poussin. Place the birds, breast-side down, on a chopping board and, using a sharp pair of kitchen scissors or shears, cut along either side of the bone to remove completely. Turn over and flatten the poussins by pressing down with your hand over the breast bone. Combine all the marinade ingredients and place in a large, resealable freezer bag with the poussins. Seal the bag and leave to marinate in the fridge for about 24 hours. Combine all the marinade ingredients and place in a large, resealable freezer bag with the poussins. Seal the bag and leave to marinate in the fridge for about 24 hours. When you’re ready to cook, preheat the oven to 200C/180C Fan/Gas 6. When you’re ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Take the poussins out of the bag, reserving the marinade to make the sauce. Arrange the poussins, breast-side up, in a large roasting tin and drizzle over the honey. Take the poussins out of the bag, reserving the marinade to make the sauce. Arrange the poussins, breast-side up, in a large roasting tin and drizzle over the honey. Place in the oven to roast for about 20 minutes. Measure the cornflour into a jug, add the marinade and mix until smooth. Pour the marinade over the poussins and return to the oven for a further 15 minutes. Place in the oven to roast for about 20 minutes. Measure the cornflour into a jug, add the marinade and mix until smooth. Pour the marinade over the poussins and return to the oven for a further 15 minutes. Remove the tin from the oven and cut each poussin in half along the breast bone. Strain the juices left in the tin to make a sauce, seasoning with salt and pepper to taste. Serve half a poussin per person, with some of the sauce spooned over and garnished with sage leaves. Remove the tin from the oven and cut each poussin in half along the breast bone. Strain the juices left in the tin to make a sauce, seasoning with salt and pepper to taste. Serve half a poussin per person, with some of the sauce spooned over and garnished with sage leaves. Recipe tips Prepare ahead: store in the marinade for up to two days in the fridge. Freeze: the raw poussins in the marinade can be frozen."
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} | 2f9d208e1548b5ff46d35c93f686aaa73fb7c61e1a2acc1d26c93c8bfce28107 | Cumin and yoghurt chicken with cucumber and dill salad recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cuminandyoghurtchick_83849_16x9.jpg A yoghurt marinade keeps this bird juicy and tender. Opening out the chicken reduces the cooking time for a quick roast. 300ml/11fl oz natural yoghurt2 tbsp mint or coriander, finely chopped1 lemon, juice only1 tbsp cumin seeds, ground2 tbsp olive oil2 cloves garlic, finely grated or crushedgood pinch of pepper 300ml/11fl oz natural yoghurt 2 tbsp mint or coriander, finely chopped 1 lemon, juice only 1 tbsp cumin seeds, ground 2 tbsp olive oil 2 cloves garlic, finely grated or crushed good pinch of pepper 1kg/2lb 2oz chicken, preferably organic, spatchcockeddrizzle of olive oil 1kg/2lb 2oz chicken, preferably organic, spatchcocked drizzle of olive oil 1 large or 2 medium cucumbers½ lemon, juice only4 tbsp extra virgin olive oil2 large tbsp chopped dill (mint or coriander is also great)sea salt and freshly ground black pepper 1 large or 2 medium cucumbers ½ lemon, juice only 4 tbsp extra virgin olive oil 2 large tbsp chopped dill (mint or coriander is also great) sea salt and freshly ground black pepper Method For the chicken, mix all the marinade ingredients together in a bowl.With a sharp knife, carefully slash the chicken legs two or three times down to the bone. Rub the marinade into the chicken, massaging into the meat.Place on a plate in the fridge for at least 30 minutes, but you can leave it for 4-6 hours.Preheat the oven to 200C/400F/Gas 6.Heat a griddle pan until very hot. Remove the chicken from the marinade, letting the excess drip off, but do not wipe clean. Pour a little olive oil onto the griddle pan then add the chicken, skin side down. Cook for 2-3 minutes on each side, until golden and scored with brown griddle marks.Transfer to a roasting tin and place in the oven for 25-30 minutes, or until completely cooked through. Test the chicken is cooked by pushing a skewer into the thigh meat - if the juices run clear the chicken is cooked.Remove from the oven and leave to rest for 5-10 minutes.For the cucumber salad, cut the cucumbers into halves lengthways and scoop out the watery seeds.Cut the cucumber into wedges and place in a bowl. Add the remaining ingredients and toss together to coat. Season to taste with more lemon juice or salt and freshly ground black pepper.To serve, carve the chicken into eight pieces (legs, thighs and breasts). Place the cucumber salad into a pile on a plate and a bit of chicken alongside. Serve with crusty bread or a cous cous salad. For the chicken, mix all the marinade ingredients together in a bowl. For the chicken, mix all the marinade ingredients together in a bowl. With a sharp knife, carefully slash the chicken legs two or three times down to the bone. Rub the marinade into the chicken, massaging into the meat. With a sharp knife, carefully slash the chicken legs two or three times down to the bone. Rub the marinade into the chicken, massaging into the meat. Place on a plate in the fridge for at least 30 minutes, but you can leave it for 4-6 hours. Place on a plate in the fridge for at least 30 minutes, but you can leave it for 4-6 hours. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a griddle pan until very hot. Remove the chicken from the marinade, letting the excess drip off, but do not wipe clean. Pour a little olive oil onto the griddle pan then add the chicken, skin side down. Cook for 2-3 minutes on each side, until golden and scored with brown griddle marks. Heat a griddle pan until very hot. Remove the chicken from the marinade, letting the excess drip off, but do not wipe clean. Pour a little olive oil onto the griddle pan then add the chicken, skin side down. Cook for 2-3 minutes on each side, until golden and scored with brown griddle marks. Transfer to a roasting tin and place in the oven for 25-30 minutes, or until completely cooked through. Test the chicken is cooked by pushing a skewer into the thigh meat - if the juices run clear the chicken is cooked. Transfer to a roasting tin and place in the oven for 25-30 minutes, or until completely cooked through. Test the chicken is cooked by pushing a skewer into the thigh meat - if the juices run clear the chicken is cooked. Remove from the oven and leave to rest for 5-10 minutes. Remove from the oven and leave to rest for 5-10 minutes. For the cucumber salad, cut the cucumbers into halves lengthways and scoop out the watery seeds. For the cucumber salad, cut the cucumbers into halves lengthways and scoop out the watery seeds. Cut the cucumber into wedges and place in a bowl. Add the remaining ingredients and toss together to coat. Season to taste with more lemon juice or salt and freshly ground black pepper. Cut the cucumber into wedges and place in a bowl. Add the remaining ingredients and toss together to coat. Season to taste with more lemon juice or salt and freshly ground black pepper. To serve, carve the chicken into eight pieces (legs, thighs and breasts). Place the cucumber salad into a pile on a plate and a bit of chicken alongside. Serve with crusty bread or a cous cous salad. To serve, carve the chicken into eight pieces (legs, thighs and breasts). Place the cucumber salad into a pile on a plate and a bit of chicken alongside. Serve with crusty bread or a cous cous salad. Recipe tips To barbecue, cook as instructed but don't brown the chicken in the frying pan. Place the marinated chicken straight into the oven, and when it is done roasting, transfer to a pre-heated barbecue for ten minutes to brown. Do allow for resting time after this final sizzle. | {
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"title": "Cumin and yoghurt chicken with cucumber and dill salad recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cuminandyoghurtchick_83849_16x9.jpg A yoghurt marinade keeps this bird juicy and tender. Opening out the chicken reduces the cooking time for a quick roast. 300ml/11fl oz natural yoghurt2 tbsp mint or coriander, finely chopped1 lemon, juice only1 tbsp cumin seeds, ground2 tbsp olive oil2 cloves garlic, finely grated or crushedgood pinch of pepper 300ml/11fl oz natural yoghurt 2 tbsp mint or coriander, finely chopped 1 lemon, juice only 1 tbsp cumin seeds, ground 2 tbsp olive oil 2 cloves garlic, finely grated or crushed good pinch of pepper 1kg/2lb 2oz chicken, preferably organic, spatchcockeddrizzle of olive oil 1kg/2lb 2oz chicken, preferably organic, spatchcocked drizzle of olive oil 1 large or 2 medium cucumbers½ lemon, juice only4 tbsp extra virgin olive oil2 large tbsp chopped dill (mint or coriander is also great)sea salt and freshly ground black pepper 1 large or 2 medium cucumbers ½ lemon, juice only 4 tbsp extra virgin olive oil 2 large tbsp chopped dill (mint or coriander is also great) sea salt and freshly ground black pepper Method For the chicken, mix all the marinade ingredients together in a bowl.With a sharp knife, carefully slash the chicken legs two or three times down to the bone. Rub the marinade into the chicken, massaging into the meat.Place on a plate in the fridge for at least 30 minutes, but you can leave it for 4-6 hours.Preheat the oven to 200C/400F/Gas 6.Heat a griddle pan until very hot. Remove the chicken from the marinade, letting the excess drip off, but do not wipe clean. Pour a little olive oil onto the griddle pan then add the chicken, skin side down. Cook for 2-3 minutes on each side, until golden and scored with brown griddle marks.Transfer to a roasting tin and place in the oven for 25-30 minutes, or until completely cooked through. Test the chicken is cooked by pushing a skewer into the thigh meat - if the juices run clear the chicken is cooked.Remove from the oven and leave to rest for 5-10 minutes.For the cucumber salad, cut the cucumbers into halves lengthways and scoop out the watery seeds.Cut the cucumber into wedges and place in a bowl. Add the remaining ingredients and toss together to coat. Season to taste with more lemon juice or salt and freshly ground black pepper.To serve, carve the chicken into eight pieces (legs, thighs and breasts). Place the cucumber salad into a pile on a plate and a bit of chicken alongside. Serve with crusty bread or a cous cous salad. For the chicken, mix all the marinade ingredients together in a bowl. For the chicken, mix all the marinade ingredients together in a bowl. With a sharp knife, carefully slash the chicken legs two or three times down to the bone. Rub the marinade into the chicken, massaging into the meat. With a sharp knife, carefully slash the chicken legs two or three times down to the bone. Rub the marinade into the chicken, massaging into the meat. Place on a plate in the fridge for at least 30 minutes, but you can leave it for 4-6 hours. Place on a plate in the fridge for at least 30 minutes, but you can leave it for 4-6 hours. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a griddle pan until very hot. Remove the chicken from the marinade, letting the excess drip off, but do not wipe clean. Pour a little olive oil onto the griddle pan then add the chicken, skin side down. Cook for 2-3 minutes on each side, until golden and scored with brown griddle marks. Heat a griddle pan until very hot. Remove the chicken from the marinade, letting the excess drip off, but do not wipe clean. Pour a little olive oil onto the griddle pan then add the chicken, skin side down. Cook for 2-3 minutes on each side, until golden and scored with brown griddle marks. Transfer to a roasting tin and place in the oven for 25-30 minutes, or until completely cooked through. Test the chicken is cooked by pushing a skewer into the thigh meat - if the juices run clear the chicken is cooked. Transfer to a roasting tin and place in the oven for 25-30 minutes, or until completely cooked through. Test the chicken is cooked by pushing a skewer into the thigh meat - if the juices run clear the chicken is cooked. Remove from the oven and leave to rest for 5-10 minutes. Remove from the oven and leave to rest for 5-10 minutes. For the cucumber salad, cut the cucumbers into halves lengthways and scoop out the watery seeds. For the cucumber salad, cut the cucumbers into halves lengthways and scoop out the watery seeds. Cut the cucumber into wedges and place in a bowl. Add the remaining ingredients and toss together to coat. Season to taste with more lemon juice or salt and freshly ground black pepper. Cut the cucumber into wedges and place in a bowl. Add the remaining ingredients and toss together to coat. Season to taste with more lemon juice or salt and freshly ground black pepper. To serve, carve the chicken into eight pieces (legs, thighs and breasts). Place the cucumber salad into a pile on a plate and a bit of chicken alongside. Serve with crusty bread or a cous cous salad. To serve, carve the chicken into eight pieces (legs, thighs and breasts). Place the cucumber salad into a pile on a plate and a bit of chicken alongside. Serve with crusty bread or a cous cous salad. Recipe tips To barbecue, cook as instructed but don't brown the chicken in the frying pan. Place the marinated chicken straight into the oven, and when it is done roasting, transfer to a pre-heated barbecue for ten minutes to brown. Do allow for resting time after this final sizzle."
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} | ccdf26eee9026128ff6a586a7a600749e665c71912e528b4cf53c12b4c966fcf | How to roast a turkey recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastturkeywithbread_87596_16x9.jpg Sophie Grigson walks you through how to cook a roast turkey that always stays buttery and juicy. To calculate the exact cooking times for your roast turkey use our roast calculator. 1 free-range turkey weighing 4kg/8lb 11ozsalt and freshly ground black pepper175g/6oz unsalted or lightly salted butter 1 free-range turkey weighing 4kg/8lb 11oz salt and freshly ground black pepper 175g/6oz unsalted or lightly salted butter 450ml/15fl oz full-cream milk1 small onion4 cloves75-100g (2½ to 3½ oz) fresh white breadcrumbsfreshly grated nutmeg, to taste40g/1½oz butter or 2 tbsp double creamcayenne pepper, for sprinkling 450ml/15fl oz full-cream milk 1 small onion 4 cloves 75-100g (2½ to 3½ oz) fresh white breadcrumbs freshly grated nutmeg, to taste 40g/1½oz butter or 2 tbsp double cream cayenne pepper, for sprinkling Method Preheat the oven to 180C/160C Fan/Gas 4. Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin.Melt the butter in a large saucepan. Fold the muslin in four and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter. Lift out the butter-soaked muslin and lay it over the turkey, making sure that it completely covers the breast and upper thighs.Pour about 300ml/½ pint water into the roasting tin and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juices. Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.Once it's done, transfer the turkey to a large serving dish, discard the muslin and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold. While the turkey is cooking, make the bread sauce. Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves. Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter or cream, adjust the seasoning, then spoon into a warm serving bowl, sprinkle with a little cayenne pepper and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving. Preheat the oven to 180C/160C Fan/Gas 4. Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin. Preheat the oven to 180C/160C Fan/Gas 4. Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin. Melt the butter in a large saucepan. Fold the muslin in four and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter. Melt the butter in a large saucepan. Fold the muslin in four and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter. Lift out the butter-soaked muslin and lay it over the turkey, making sure that it completely covers the breast and upper thighs. Lift out the butter-soaked muslin and lay it over the turkey, making sure that it completely covers the breast and upper thighs. Pour about 300ml/½ pint water into the roasting tin and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juices. Pour about 300ml/½ pint water into the roasting tin and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juices. Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear. Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear. Once it's done, transfer the turkey to a large serving dish, discard the muslin and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold. Once it's done, transfer the turkey to a large serving dish, discard the muslin and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold. While the turkey is cooking, make the bread sauce. Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves. While the turkey is cooking, make the bread sauce. Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves. Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter or cream, adjust the seasoning, then spoon into a warm serving bowl, sprinkle with a little cayenne pepper and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving. Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter or cream, adjust the seasoning, then spoon into a warm serving bowl, sprinkle with a little cayenne pepper and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving. Recipe tips You'll need a large piece of butter muslin (available from good cook shops or fabric shops) for this most classic of Christmas roast turkey recipes. | {
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"title": "How to roast a turkey recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastturkeywithbread_87596_16x9.jpg Sophie Grigson walks you through how to cook a roast turkey that always stays buttery and juicy. To calculate the exact cooking times for your roast turkey use our roast calculator. 1 free-range turkey weighing 4kg/8lb 11ozsalt and freshly ground black pepper175g/6oz unsalted or lightly salted butter 1 free-range turkey weighing 4kg/8lb 11oz salt and freshly ground black pepper 175g/6oz unsalted or lightly salted butter 450ml/15fl oz full-cream milk1 small onion4 cloves75-100g (2½ to 3½ oz) fresh white breadcrumbsfreshly grated nutmeg, to taste40g/1½oz butter or 2 tbsp double creamcayenne pepper, for sprinkling 450ml/15fl oz full-cream milk 1 small onion 4 cloves 75-100g (2½ to 3½ oz) fresh white breadcrumbs freshly grated nutmeg, to taste 40g/1½oz butter or 2 tbsp double cream cayenne pepper, for sprinkling Method Preheat the oven to 180C/160C Fan/Gas 4. Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin.Melt the butter in a large saucepan. Fold the muslin in four and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter. Lift out the butter-soaked muslin and lay it over the turkey, making sure that it completely covers the breast and upper thighs.Pour about 300ml/½ pint water into the roasting tin and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juices. Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear.Once it's done, transfer the turkey to a large serving dish, discard the muslin and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold. While the turkey is cooking, make the bread sauce. Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves. Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter or cream, adjust the seasoning, then spoon into a warm serving bowl, sprinkle with a little cayenne pepper and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving. Preheat the oven to 180C/160C Fan/Gas 4. Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin. Preheat the oven to 180C/160C Fan/Gas 4. Check that you have not left the plastic bag of giblets lurking inside the bird. Put the turkey in a large, deep roasting tin. Season generously all over with salt and pepper and massage the seasoning into the skin. Melt the butter in a large saucepan. Fold the muslin in four and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter. Melt the butter in a large saucepan. Fold the muslin in four and lower it into the melted butter, pushing it in so that it soaks up virtually all the butter. Lift out the butter-soaked muslin and lay it over the turkey, making sure that it completely covers the breast and upper thighs. Lift out the butter-soaked muslin and lay it over the turkey, making sure that it completely covers the breast and upper thighs. Pour about 300ml/½ pint water into the roasting tin and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juices. Pour about 300ml/½ pint water into the roasting tin and slide it into the oven. Cook for approximately 3 hours 20 minutes, basting the bird approximately every 30 minutes with the pan juices. Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear. Test that the turkey is properly cooked in just the same way as you would a chicken. Pierce the thickest part of the thigh with a skewer. If the juices run clear then the turkey is done. If they are pink, slide it straight back into the oven for a further 15 minutes before testing again and continue to do this until they do run clear. Once it's done, transfer the turkey to a large serving dish, discard the muslin and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold. Once it's done, transfer the turkey to a large serving dish, discard the muslin and leave in a warm place to rest for at least half an hour. Cover with foil to stop the meat going cold. While the turkey is cooking, make the bread sauce. Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves. While the turkey is cooking, make the bread sauce. Pour the milk into a heavy-based saucepan. Stick the four cloves into the onion, add to the milk and bring very, very slowly up to the boil, so that the milk has plenty of time to absorb the flavours of the onion and the cloves. Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter or cream, adjust the seasoning, then spoon into a warm serving bowl, sprinkle with a little cayenne pepper and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving. Remove the onion and cloves and stir enough breadcrumbs into the milk to give a thick sauce. Season to taste with nutmeg and salt. Stir in the butter or cream, adjust the seasoning, then spoon into a warm serving bowl, sprinkle with a little cayenne pepper and place on the table. If making in advance, leave to cool, then cover with cling film and store in the fridge for up to three days. Reheat thoroughly before serving. Sprinkle with the cayenne pepper just before serving. Recipe tips You'll need a large piece of butter muslin (available from good cook shops or fabric shops) for this most classic of Christmas roast turkey recipes."
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} | 9625b33c5790cef08c5b2f6a82a1f1a8d613aff927106ce4b0e008261de32daf | Crispy fried chicken with gochujang sauce recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_fried_chicken_07120_16x9.jpg Homemade fried chicken beats any takeaway version hands down – the crunch on this fried chicken is incredibly satisfying! 4 x 150g/5½oz chicken breasts, no thicker than 1cm/½in2 free-range eggs2 heaped tbsp cornflour200g/7oz dried breadcrumbs2 heaped tbsp sesame seeds (black, white or combination)2 tbsp chia seeds2 tbsp linseeds (also known as flaxseeds)6 tbsp vegetable oilsalt 4 x 150g/5½oz chicken breasts, no thicker than 1cm/½in 2 free-range eggs 2 heaped tbsp cornflour 200g/7oz dried breadcrumbs 2 heaped tbsp sesame seeds (black, white or combination) 2 tbsp chia seeds 2 tbsp linseeds (also known as flaxseeds) 6 tbsp vegetable oil salt 4 tbsp gochujang (Korean chilli paste)2 tsp runny honey 4 tbsp gochujang (Korean chilli paste) 2 tsp runny honey 275g/9¾oz shop-bought crunchy coleslaw mix (discard any dressing)1 lime, juice only2 tsp sesame oilsalt 275g/9¾oz shop-bought crunchy coleslaw mix (discard any dressing) 1 lime, juice only 2 tsp sesame oil salt Method To make the chicken, place the chicken in a bowl and season generously with salt. Crack the eggs into the bowl and then add the cornflour. Give the mixture a really good stir so that the chicken is coated with the sticky egg paste.Combine the breadcrumbs, sesame seeds, chia seeds and linseeds on a separate tray and stir well to combine. Heat the vegetable oil in a large non-stick frying pan over a medium heat. Carefully drop the chicken in the breadcrumb mixture and turn to ensure that all of the chicken is coated in the crumbs. Transfer the coated chicken to the frying pan and fry for about 4 minutes on each side, or until a deep golden colour and completely cooked through.Meanwhile make the sauce. Put the gochujang, honey and 175ml/6fl oz water in a small saucepan. Bring to the boil, then simmer for 1–2 minutes or until sticky and thick. To make the slaw, put the coleslaw mix, lime juice and sesame oil in a bowl. Season with salt. Give the vegetables a good scrunch with your hands to thoroughly mix.Serve the chicken with the gochujang sauce and slaw. To make the chicken, place the chicken in a bowl and season generously with salt. Crack the eggs into the bowl and then add the cornflour. Give the mixture a really good stir so that the chicken is coated with the sticky egg paste. To make the chicken, place the chicken in a bowl and season generously with salt. Crack the eggs into the bowl and then add the cornflour. Give the mixture a really good stir so that the chicken is coated with the sticky egg paste. Combine the breadcrumbs, sesame seeds, chia seeds and linseeds on a separate tray and stir well to combine. Combine the breadcrumbs, sesame seeds, chia seeds and linseeds on a separate tray and stir well to combine. Heat the vegetable oil in a large non-stick frying pan over a medium heat. Carefully drop the chicken in the breadcrumb mixture and turn to ensure that all of the chicken is coated in the crumbs. Transfer the coated chicken to the frying pan and fry for about 4 minutes on each side, or until a deep golden colour and completely cooked through. Heat the vegetable oil in a large non-stick frying pan over a medium heat. Carefully drop the chicken in the breadcrumb mixture and turn to ensure that all of the chicken is coated in the crumbs. Transfer the coated chicken to the frying pan and fry for about 4 minutes on each side, or until a deep golden colour and completely cooked through. Meanwhile make the sauce. Put the gochujang, honey and 175ml/6fl oz water in a small saucepan. Bring to the boil, then simmer for 1–2 minutes or until sticky and thick. Meanwhile make the sauce. Put the gochujang, honey and 175ml/6fl oz water in a small saucepan. Bring to the boil, then simmer for 1–2 minutes or until sticky and thick. To make the slaw, put the coleslaw mix, lime juice and sesame oil in a bowl. Season with salt. Give the vegetables a good scrunch with your hands to thoroughly mix. To make the slaw, put the coleslaw mix, lime juice and sesame oil in a bowl. Season with salt. Give the vegetables a good scrunch with your hands to thoroughly mix. Serve the chicken with the gochujang sauce and slaw. Serve the chicken with the gochujang sauce and slaw. | {
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"title": "Crispy fried chicken with gochujang sauce recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_fried_chicken_07120_16x9.jpg Homemade fried chicken beats any takeaway version hands down – the crunch on this fried chicken is incredibly satisfying! 4 x 150g/5½oz chicken breasts, no thicker than 1cm/½in2 free-range eggs2 heaped tbsp cornflour200g/7oz dried breadcrumbs2 heaped tbsp sesame seeds (black, white or combination)2 tbsp chia seeds2 tbsp linseeds (also known as flaxseeds)6 tbsp vegetable oilsalt 4 x 150g/5½oz chicken breasts, no thicker than 1cm/½in 2 free-range eggs 2 heaped tbsp cornflour 200g/7oz dried breadcrumbs 2 heaped tbsp sesame seeds (black, white or combination) 2 tbsp chia seeds 2 tbsp linseeds (also known as flaxseeds) 6 tbsp vegetable oil salt 4 tbsp gochujang (Korean chilli paste)2 tsp runny honey 4 tbsp gochujang (Korean chilli paste) 2 tsp runny honey 275g/9¾oz shop-bought crunchy coleslaw mix (discard any dressing)1 lime, juice only2 tsp sesame oilsalt 275g/9¾oz shop-bought crunchy coleslaw mix (discard any dressing) 1 lime, juice only 2 tsp sesame oil salt Method To make the chicken, place the chicken in a bowl and season generously with salt. Crack the eggs into the bowl and then add the cornflour. Give the mixture a really good stir so that the chicken is coated with the sticky egg paste.Combine the breadcrumbs, sesame seeds, chia seeds and linseeds on a separate tray and stir well to combine. Heat the vegetable oil in a large non-stick frying pan over a medium heat. Carefully drop the chicken in the breadcrumb mixture and turn to ensure that all of the chicken is coated in the crumbs. Transfer the coated chicken to the frying pan and fry for about 4 minutes on each side, or until a deep golden colour and completely cooked through.Meanwhile make the sauce. Put the gochujang, honey and 175ml/6fl oz water in a small saucepan. Bring to the boil, then simmer for 1–2 minutes or until sticky and thick. To make the slaw, put the coleslaw mix, lime juice and sesame oil in a bowl. Season with salt. Give the vegetables a good scrunch with your hands to thoroughly mix.Serve the chicken with the gochujang sauce and slaw. To make the chicken, place the chicken in a bowl and season generously with salt. Crack the eggs into the bowl and then add the cornflour. Give the mixture a really good stir so that the chicken is coated with the sticky egg paste. To make the chicken, place the chicken in a bowl and season generously with salt. Crack the eggs into the bowl and then add the cornflour. Give the mixture a really good stir so that the chicken is coated with the sticky egg paste. Combine the breadcrumbs, sesame seeds, chia seeds and linseeds on a separate tray and stir well to combine. Combine the breadcrumbs, sesame seeds, chia seeds and linseeds on a separate tray and stir well to combine. Heat the vegetable oil in a large non-stick frying pan over a medium heat. Carefully drop the chicken in the breadcrumb mixture and turn to ensure that all of the chicken is coated in the crumbs. Transfer the coated chicken to the frying pan and fry for about 4 minutes on each side, or until a deep golden colour and completely cooked through. Heat the vegetable oil in a large non-stick frying pan over a medium heat. Carefully drop the chicken in the breadcrumb mixture and turn to ensure that all of the chicken is coated in the crumbs. Transfer the coated chicken to the frying pan and fry for about 4 minutes on each side, or until a deep golden colour and completely cooked through. Meanwhile make the sauce. Put the gochujang, honey and 175ml/6fl oz water in a small saucepan. Bring to the boil, then simmer for 1–2 minutes or until sticky and thick. Meanwhile make the sauce. Put the gochujang, honey and 175ml/6fl oz water in a small saucepan. Bring to the boil, then simmer for 1–2 minutes or until sticky and thick. To make the slaw, put the coleslaw mix, lime juice and sesame oil in a bowl. Season with salt. Give the vegetables a good scrunch with your hands to thoroughly mix. To make the slaw, put the coleslaw mix, lime juice and sesame oil in a bowl. Season with salt. Give the vegetables a good scrunch with your hands to thoroughly mix. Serve the chicken with the gochujang sauce and slaw. Serve the chicken with the gochujang sauce and slaw."
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} | c605aa0ab50add738767376589c82cc226e533cb48c83d8446ebb73d586ed35d | One-pot chicken with coconut rice and satay recipe
One-pot chicken with coconut rice, spring veg and satay sauce An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_traybake_coconut_45788_16x9.jpg I love cooking a whole chicken in a pot with rice underneath, and this version with coconut milk and a punchy satay dressing is one of my favourites, with extra crunch from fresh radishes and sugar snaps to serve. 2 lemongrass sticks, halved and bashed5 garlic cloves, bashed 30g/1oz fresh root ginger, peeled and roughly sliced1 red chilli (optional), halved6 spring onions, cut into 5cm/2in pieces1.5kg/3lb 5oz whole free-range chicken400ml tin full-fat coconut milk 1 tbsp light brown sugar1 tbsp tamarind paste1 tbsp dark soy sauce 2 tbsp sesame oil200g/7oz jasmine rice 1 spring cabbage, cut into 2.5cm/1in chunks200g/7oz sugar-snap peas, halved diagonally200g/7oz radishes, thinly sliced50g/1¾oz salted peanuts, roughly chopped 2 lemongrass sticks, halved and bashed 5 garlic cloves, bashed 30g/1oz fresh root ginger, peeled and roughly sliced 1 red chilli (optional), halved 6 spring onions, cut into 5cm/2in pieces 1.5kg/3lb 5oz whole free-range chicken 400ml tin full-fat coconut milk 1 tbsp light brown sugar 1 tbsp tamarind paste 1 tbsp dark soy sauce 2 tbsp sesame oil 200g/7oz jasmine rice 1 spring cabbage, cut into 2.5cm/1in chunks 200g/7oz sugar-snap peas, halved diagonally 200g/7oz radishes, thinly sliced 50g/1¾oz salted peanuts, roughly chopped 60g/2¼oz natural peanut butter 1 lime, juice only 1 tbsp soy sauce 1 tbsp tamarind paste1 tsp brown sugar 60g/2¼oz natural peanut butter 1 lime, juice only 1 tbsp soy sauce 1 tbsp tamarind paste 1 tsp brown sugar Method Preheat the oven to 200C/180C Fan/Gas 6. To make the chicken and rice, tip the aromatics into a lidded casserole dish large enough to hold the whole chicken (or alternatively use a deep roasting tin which you can cover with kitchen foil) and place the chicken on top. In a jug or bowl, mix together the coconut milk, sugar, tamarind paste and soy sauce, then pour it over the chicken. Drizzle the chicken with the sesame oil, then cover with a lid or tightly with kitchen foil, transfer to the oven and cook for 50 minutes. After 50 minutes, remove the dish from the oven and increase the temperature to 230C/210C Fan/Gas 8. Scatter the rice evenly into the liquid around the chicken, then tuck the cabbage around that. Cover with a lid – or if using kitchen foil, cover it very, very tightly – and return to the oven for a further 30 minutes. 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.Meanwhile, blanch the sugar-snap peas in a bowl of just-boiled water for 2 minutes before draining, then set aside. To make the satay sauce, in a small bowl mix together the peanut butter, lime juice, soy sauce, tamarind paste and sugar, adding tablespoons of water as you mix until you have a dressing the consistency of double cream. Taste and adjust the soy and lime as needed. (The consistency of various brands of peanut butter vary, so you may need more or less water – start with 2 tablespoons and increase as needed.)Let the chicken sit for 10 minutes, then shred the meat and serve it with the rice, cabbage, sugar snaps, radishes, dressing and chopped peanuts. Preheat the oven to 200C/180C Fan/Gas 6. To make the chicken and rice, tip the aromatics into a lidded casserole dish large enough to hold the whole chicken (or alternatively use a deep roasting tin which you can cover with kitchen foil) and place the chicken on top. Preheat the oven to 200C/180C Fan/Gas 6. To make the chicken and rice, tip the aromatics into a lidded casserole dish large enough to hold the whole chicken (or alternatively use a deep roasting tin which you can cover with kitchen foil) and place the chicken on top. In a jug or bowl, mix together the coconut milk, sugar, tamarind paste and soy sauce, then pour it over the chicken. Drizzle the chicken with the sesame oil, then cover with a lid or tightly with kitchen foil, transfer to the oven and cook for 50 minutes. In a jug or bowl, mix together the coconut milk, sugar, tamarind paste and soy sauce, then pour it over the chicken. Drizzle the chicken with the sesame oil, then cover with a lid or tightly with kitchen foil, transfer to the oven and cook for 50 minutes. After 50 minutes, remove the dish from the oven and increase the temperature to 230C/210C Fan/Gas 8. Scatter the rice evenly into the liquid around the chicken, then tuck the cabbage around that. Cover with a lid – or if using kitchen foil, cover it very, very tightly – and return to the oven for a further 30 minutes. 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. After 50 minutes, remove the dish from the oven and increase the temperature to 230C/210C Fan/Gas 8. Scatter the rice evenly into the liquid around the chicken, then tuck the cabbage around that. Cover with a lid – or if using kitchen foil, cover it very, very tightly – and return to the oven for a further 30 minutes. 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. Meanwhile, blanch the sugar-snap peas in a bowl of just-boiled water for 2 minutes before draining, then set aside. Meanwhile, blanch the sugar-snap peas in a bowl of just-boiled water for 2 minutes before draining, then set aside. To make the satay sauce, in a small bowl mix together the peanut butter, lime juice, soy sauce, tamarind paste and sugar, adding tablespoons of water as you mix until you have a dressing the consistency of double cream. Taste and adjust the soy and lime as needed. (The consistency of various brands of peanut butter vary, so you may need more or less water – start with 2 tablespoons and increase as needed.) To make the satay sauce, in a small bowl mix together the peanut butter, lime juice, soy sauce, tamarind paste and sugar, adding tablespoons of water as you mix until you have a dressing the consistency of double cream. Taste and adjust the soy and lime as needed. (The consistency of various brands of peanut butter vary, so you may need more or less water – start with 2 tablespoons and increase as needed.) Let the chicken sit for 10 minutes, then shred the meat and serve it with the rice, cabbage, sugar snaps, radishes, dressing and chopped peanuts. Let the chicken sit for 10 minutes, then shred the meat and serve it with the rice, cabbage, sugar snaps, radishes, dressing and chopped peanuts. Recipe tips This is a lovely adaptable recipe – use savoy cabbage in the dish if you prefer, and serve with spring onions and coriander rather than the radishes if you wish. Just make full quantities of the sauce, because it’s so nice you’ll want to drink it straight. | {
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"content": "One-pot chicken with coconut rice, spring veg and satay sauce An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_traybake_coconut_45788_16x9.jpg I love cooking a whole chicken in a pot with rice underneath, and this version with coconut milk and a punchy satay dressing is one of my favourites, with extra crunch from fresh radishes and sugar snaps to serve. 2 lemongrass sticks, halved and bashed5 garlic cloves, bashed 30g/1oz fresh root ginger, peeled and roughly sliced1 red chilli (optional), halved6 spring onions, cut into 5cm/2in pieces1.5kg/3lb 5oz whole free-range chicken400ml tin full-fat coconut milk 1 tbsp light brown sugar1 tbsp tamarind paste1 tbsp dark soy sauce 2 tbsp sesame oil200g/7oz jasmine rice 1 spring cabbage, cut into 2.5cm/1in chunks200g/7oz sugar-snap peas, halved diagonally200g/7oz radishes, thinly sliced50g/1¾oz salted peanuts, roughly chopped 2 lemongrass sticks, halved and bashed 5 garlic cloves, bashed 30g/1oz fresh root ginger, peeled and roughly sliced 1 red chilli (optional), halved 6 spring onions, cut into 5cm/2in pieces 1.5kg/3lb 5oz whole free-range chicken 400ml tin full-fat coconut milk 1 tbsp light brown sugar 1 tbsp tamarind paste 1 tbsp dark soy sauce 2 tbsp sesame oil 200g/7oz jasmine rice 1 spring cabbage, cut into 2.5cm/1in chunks 200g/7oz sugar-snap peas, halved diagonally 200g/7oz radishes, thinly sliced 50g/1¾oz salted peanuts, roughly chopped 60g/2¼oz natural peanut butter 1 lime, juice only 1 tbsp soy sauce 1 tbsp tamarind paste1 tsp brown sugar 60g/2¼oz natural peanut butter 1 lime, juice only 1 tbsp soy sauce 1 tbsp tamarind paste 1 tsp brown sugar Method Preheat the oven to 200C/180C Fan/Gas 6. To make the chicken and rice, tip the aromatics into a lidded casserole dish large enough to hold the whole chicken (or alternatively use a deep roasting tin which you can cover with kitchen foil) and place the chicken on top. In a jug or bowl, mix together the coconut milk, sugar, tamarind paste and soy sauce, then pour it over the chicken. Drizzle the chicken with the sesame oil, then cover with a lid or tightly with kitchen foil, transfer to the oven and cook for 50 minutes. After 50 minutes, remove the dish from the oven and increase the temperature to 230C/210C Fan/Gas 8. Scatter the rice evenly into the liquid around the chicken, then tuck the cabbage around that. Cover with a lid – or if using kitchen foil, cover it very, very tightly – and return to the oven for a further 30 minutes. 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.Meanwhile, blanch the sugar-snap peas in a bowl of just-boiled water for 2 minutes before draining, then set aside. To make the satay sauce, in a small bowl mix together the peanut butter, lime juice, soy sauce, tamarind paste and sugar, adding tablespoons of water as you mix until you have a dressing the consistency of double cream. Taste and adjust the soy and lime as needed. (The consistency of various brands of peanut butter vary, so you may need more or less water – start with 2 tablespoons and increase as needed.)Let the chicken sit for 10 minutes, then shred the meat and serve it with the rice, cabbage, sugar snaps, radishes, dressing and chopped peanuts. Preheat the oven to 200C/180C Fan/Gas 6. To make the chicken and rice, tip the aromatics into a lidded casserole dish large enough to hold the whole chicken (or alternatively use a deep roasting tin which you can cover with kitchen foil) and place the chicken on top. Preheat the oven to 200C/180C Fan/Gas 6. To make the chicken and rice, tip the aromatics into a lidded casserole dish large enough to hold the whole chicken (or alternatively use a deep roasting tin which you can cover with kitchen foil) and place the chicken on top. In a jug or bowl, mix together the coconut milk, sugar, tamarind paste and soy sauce, then pour it over the chicken. Drizzle the chicken with the sesame oil, then cover with a lid or tightly with kitchen foil, transfer to the oven and cook for 50 minutes. In a jug or bowl, mix together the coconut milk, sugar, tamarind paste and soy sauce, then pour it over the chicken. Drizzle the chicken with the sesame oil, then cover with a lid or tightly with kitchen foil, transfer to the oven and cook for 50 minutes. After 50 minutes, remove the dish from the oven and increase the temperature to 230C/210C Fan/Gas 8. Scatter the rice evenly into the liquid around the chicken, then tuck the cabbage around that. Cover with a lid – or if using kitchen foil, cover it very, very tightly – and return to the oven for a further 30 minutes. 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. After 50 minutes, remove the dish from the oven and increase the temperature to 230C/210C Fan/Gas 8. Scatter the rice evenly into the liquid around the chicken, then tuck the cabbage around that. Cover with a lid – or if using kitchen foil, cover it very, very tightly – and return to the oven for a further 30 minutes. 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. Meanwhile, blanch the sugar-snap peas in a bowl of just-boiled water for 2 minutes before draining, then set aside. Meanwhile, blanch the sugar-snap peas in a bowl of just-boiled water for 2 minutes before draining, then set aside. To make the satay sauce, in a small bowl mix together the peanut butter, lime juice, soy sauce, tamarind paste and sugar, adding tablespoons of water as you mix until you have a dressing the consistency of double cream. Taste and adjust the soy and lime as needed. (The consistency of various brands of peanut butter vary, so you may need more or less water – start with 2 tablespoons and increase as needed.) To make the satay sauce, in a small bowl mix together the peanut butter, lime juice, soy sauce, tamarind paste and sugar, adding tablespoons of water as you mix until you have a dressing the consistency of double cream. Taste and adjust the soy and lime as needed. (The consistency of various brands of peanut butter vary, so you may need more or less water – start with 2 tablespoons and increase as needed.) Let the chicken sit for 10 minutes, then shred the meat and serve it with the rice, cabbage, sugar snaps, radishes, dressing and chopped peanuts. Let the chicken sit for 10 minutes, then shred the meat and serve it with the rice, cabbage, sugar snaps, radishes, dressing and chopped peanuts. Recipe tips This is a lovely adaptable recipe – use savoy cabbage in the dish if you prefer, and serve with spring onions and coriander rather than the radishes if you wish. Just make full quantities of the sauce, because it’s so nice you’ll want to drink it straight."
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} | 78fd6e0b8dc8ef78b3126a94a8a4142a86cb515402a214a8934b044b151c5764 | One-pot chicken with dates and caramelised lemon recipe
Preheat the oven to 220C/200C Fan/Gas 7. Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole over a medium–high heat. Place the chicken in the pot, breast-side up. Using tongs, press lightly to make sure the skin comes into even contact with the bottom of the pot. This will brown the legs and render any excess fat. If using thighs or legs, sear the pieces skin-side down. Cook, without moving the chicken at all, for 5–8 minutes, or until browned. Add the lemon slices and shallot to the pot, moving the chicken around slightly so that the lemon and shallot come into contact with the bottom of the pot. Let everything sizzle in the fat for about 2 minutes, or until lightly caramelised.Add the dates, thyme and 250ml/9fl oz water. Sprinkle the top of the chicken with the chilli and place the lid on. Transfer to the oven and roast for 20–25 minutes, until the dates are plump and the chicken is almost cooked through (the chicken will look slightly pale as it has been covered by the lid). Remove the lid and drizzle the chicken with the remaining 2 tablespoons of oil. Return to the oven and continue to cook for 20–30 minutes, or until the liquid has reduced by half and the top of the chicken is golden brown. Check that the chicken is cooked through by seeing that 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. Leave the chicken to rest in the pot for 10 minutes, then transfer to a board and carve. Meanwhile, to make the garlic lettuce, place the chopped lemon, lemon zest, pistachios, garlic and olive oil in a bowl and season with salt and pepper. Scatter the lettuce on a large serving platter or shallow bowl. Drizzle with the lemon juice and some olive oil until all the lettuce heads are lightly covered. Season with salt and pepper.Spoon the pistachio mixture over, followed by the herbs. Add a sprinkling of salt flakes just before serving. Place the chicken on warmed plates with the shallot, lemon slices and dates. Sprinkle over some thyme and salt flakes. Serve with the garlic lettuce on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole over a medium–high heat. Place the chicken in the pot, breast-side up. Using tongs, press lightly to make sure the skin comes into even contact with the bottom of the pot. This will brown the legs and render any excess fat. If using thighs or legs, sear the pieces skin-side down. Cook, without moving the chicken at all, for 5–8 minutes, or until browned. Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole over a medium–high heat. Place the chicken in the pot, breast-side up. Using tongs, press lightly to make sure the skin comes into even contact with the bottom of the pot. This will brown the legs and render any excess fat. If using thighs or legs, sear the pieces skin-side down. Cook, without moving the chicken at all, for 5–8 minutes, or until browned. Add the lemon slices and shallot to the pot, moving the chicken around slightly so that the lemon and shallot come into contact with the bottom of the pot. Let everything sizzle in the fat for about 2 minutes, or until lightly caramelised. Add the lemon slices and shallot to the pot, moving the chicken around slightly so that the lemon and shallot come into contact with the bottom of the pot. Let everything sizzle in the fat for about 2 minutes, or until lightly caramelised. Add the dates, thyme and 250ml/9fl oz water. Sprinkle the top of the chicken with the chilli and place the lid on. Transfer to the oven and roast for 20–25 minutes, until the dates are plump and the chicken is almost cooked through (the chicken will look slightly pale as it has been covered by the lid). Add the dates, thyme and 250ml/9fl oz water. Sprinkle the top of the chicken with the chilli and place the lid on. Transfer to the oven and roast for 20–25 minutes, until the dates are plump and the chicken is almost cooked through (the chicken will look slightly pale as it has been covered by the lid). Remove the lid and drizzle the chicken with the remaining 2 tablespoons of oil. Return to the oven and continue to cook for 20–30 minutes, or until the liquid has reduced by half and the top of the chicken is golden brown. Check that the chicken is cooked through by seeing that 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. Leave the chicken to rest in the pot for 10 minutes, then transfer to a board and carve. Remove the lid and drizzle the chicken with the remaining 2 tablespoons of oil. Return to the oven and continue to cook for 20–30 minutes, or until the liquid has reduced by half and the top of the chicken is golden brown. Check that the chicken is cooked through by seeing that 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. Leave the chicken to rest in the pot for 10 minutes, then transfer to a board and carve. Meanwhile, to make the garlic lettuce, place the chopped lemon, lemon zest, pistachios, garlic and olive oil in a bowl and season with salt and pepper. Meanwhile, to make the garlic lettuce, place the chopped lemon, lemon zest, pistachios, garlic and olive oil in a bowl and season with salt and pepper. Scatter the lettuce on a large serving platter or shallow bowl. Drizzle with the lemon juice and some olive oil until all the lettuce heads are lightly covered. Season with salt and pepper. Scatter the lettuce on a large serving platter or shallow bowl. Drizzle with the lemon juice and some olive oil until all the lettuce heads are lightly covered. Season with salt and pepper. Spoon the pistachio mixture over, followed by the herbs. Add a sprinkling of salt flakes just before serving. Spoon the pistachio mixture over, followed by the herbs. Add a sprinkling of salt flakes just before serving. Place the chicken on warmed plates with the shallot, lemon slices and dates. Sprinkle over some thyme and salt flakes. Serve with the garlic lettuce on the side. Place the chicken on warmed plates with the shallot, lemon slices and dates. Sprinkle over some thyme and salt flakes. Serve with the garlic lettuce on the side. | {
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"title": "One-pot chicken with dates and caramelised lemon recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7. Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole over a medium–high heat. Place the chicken in the pot, breast-side up. Using tongs, press lightly to make sure the skin comes into even contact with the bottom of the pot. This will brown the legs and render any excess fat. If using thighs or legs, sear the pieces skin-side down. Cook, without moving the chicken at all, for 5–8 minutes, or until browned. Add the lemon slices and shallot to the pot, moving the chicken around slightly so that the lemon and shallot come into contact with the bottom of the pot. Let everything sizzle in the fat for about 2 minutes, or until lightly caramelised.Add the dates, thyme and 250ml/9fl oz water. Sprinkle the top of the chicken with the chilli and place the lid on. Transfer to the oven and roast for 20–25 minutes, until the dates are plump and the chicken is almost cooked through (the chicken will look slightly pale as it has been covered by the lid). Remove the lid and drizzle the chicken with the remaining 2 tablespoons of oil. Return to the oven and continue to cook for 20–30 minutes, or until the liquid has reduced by half and the top of the chicken is golden brown. Check that the chicken is cooked through by seeing that 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. Leave the chicken to rest in the pot for 10 minutes, then transfer to a board and carve. Meanwhile, to make the garlic lettuce, place the chopped lemon, lemon zest, pistachios, garlic and olive oil in a bowl and season with salt and pepper. Scatter the lettuce on a large serving platter or shallow bowl. Drizzle with the lemon juice and some olive oil until all the lettuce heads are lightly covered. Season with salt and pepper.Spoon the pistachio mixture over, followed by the herbs. Add a sprinkling of salt flakes just before serving. Place the chicken on warmed plates with the shallot, lemon slices and dates. Sprinkle over some thyme and salt flakes. Serve with the garlic lettuce on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole over a medium–high heat. Place the chicken in the pot, breast-side up. Using tongs, press lightly to make sure the skin comes into even contact with the bottom of the pot. This will brown the legs and render any excess fat. If using thighs or legs, sear the pieces skin-side down. Cook, without moving the chicken at all, for 5–8 minutes, or until browned. Season the chicken all over with salt and pepper. Heat 2 tablespoons of the oil in a large flameproof casserole over a medium–high heat. Place the chicken in the pot, breast-side up. Using tongs, press lightly to make sure the skin comes into even contact with the bottom of the pot. This will brown the legs and render any excess fat. If using thighs or legs, sear the pieces skin-side down. Cook, without moving the chicken at all, for 5–8 minutes, or until browned. Add the lemon slices and shallot to the pot, moving the chicken around slightly so that the lemon and shallot come into contact with the bottom of the pot. Let everything sizzle in the fat for about 2 minutes, or until lightly caramelised. Add the lemon slices and shallot to the pot, moving the chicken around slightly so that the lemon and shallot come into contact with the bottom of the pot. Let everything sizzle in the fat for about 2 minutes, or until lightly caramelised. Add the dates, thyme and 250ml/9fl oz water. Sprinkle the top of the chicken with the chilli and place the lid on. Transfer to the oven and roast for 20–25 minutes, until the dates are plump and the chicken is almost cooked through (the chicken will look slightly pale as it has been covered by the lid). Add the dates, thyme and 250ml/9fl oz water. Sprinkle the top of the chicken with the chilli and place the lid on. Transfer to the oven and roast for 20–25 minutes, until the dates are plump and the chicken is almost cooked through (the chicken will look slightly pale as it has been covered by the lid). Remove the lid and drizzle the chicken with the remaining 2 tablespoons of oil. Return to the oven and continue to cook for 20–30 minutes, or until the liquid has reduced by half and the top of the chicken is golden brown. Check that the chicken is cooked through by seeing that 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. Leave the chicken to rest in the pot for 10 minutes, then transfer to a board and carve. Remove the lid and drizzle the chicken with the remaining 2 tablespoons of oil. Return to the oven and continue to cook for 20–30 minutes, or until the liquid has reduced by half and the top of the chicken is golden brown. Check that the chicken is cooked through by seeing that 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. Leave the chicken to rest in the pot for 10 minutes, then transfer to a board and carve. Meanwhile, to make the garlic lettuce, place the chopped lemon, lemon zest, pistachios, garlic and olive oil in a bowl and season with salt and pepper. Meanwhile, to make the garlic lettuce, place the chopped lemon, lemon zest, pistachios, garlic and olive oil in a bowl and season with salt and pepper. Scatter the lettuce on a large serving platter or shallow bowl. Drizzle with the lemon juice and some olive oil until all the lettuce heads are lightly covered. Season with salt and pepper. Scatter the lettuce on a large serving platter or shallow bowl. Drizzle with the lemon juice and some olive oil until all the lettuce heads are lightly covered. Season with salt and pepper. Spoon the pistachio mixture over, followed by the herbs. Add a sprinkling of salt flakes just before serving. Spoon the pistachio mixture over, followed by the herbs. Add a sprinkling of salt flakes just before serving. Place the chicken on warmed plates with the shallot, lemon slices and dates. Sprinkle over some thyme and salt flakes. Serve with the garlic lettuce on the side. Place the chicken on warmed plates with the shallot, lemon slices and dates. Sprinkle over some thyme and salt flakes. Serve with the garlic lettuce on the side."
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} | ab54c05dd4d038747afb7000fb3dd51deffc11d62f861b12bac2815d0b70803c | Lemon and tarragon roast chicken recipe
Preheat the oven to 200C/180C Fan/Gas 6.Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl. Using your hands, carefully separate the chicken skin from the breast meat, taking care not to break the skin, and smear the butter mixture under the skin all over the chicken breast. Slice the zested lemon and carefully arrange the slices under the skin.Transfer the chicken to a large roasting tin and season well with salt and pepper – all over and inside the cavity. Roast the chicken for 20–25 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and roast for a further 1 hour and 10 minutes, basting frequently, until the chicken is cooked through and the skin is crisp and golden. It is cooked when the juices run clear with no trace of pink when a skewer is inserted into the thickest part of the leg. Transfer the chicken to a board to rest, leaving the meat juices in the roasting tin. While the chicken is in the oven, make the stuffing. Heat the oil in a large non-stick frying pan and fry the onion and garlic for 4–5 minutes until softened. Add the chestnuts, apricots and sage, and season with salt and pepper. Leave to cool. Once cool, transfer the mixture to a large bowl. Add the sausagemeat, fresh breadcrumbs and egg and mix well to combine. Divide the mixture into 16 and roll into small balls. Roll each stuffing ball in the fine breadcrumbs until evenly coated. Put the stuffing balls in a greased baking tray and bake at 200C/180C/Gas 6 for 25–30 minutes until golden brown and cooked through, turning once halfway through cooking. While the chicken is resting, make the gravy: place the roasting tin over a low heat. Add the flour and whisk until combined with the roasting juices. Gradually pour in the wine, whisking constantly, and allow to bubble for a few minutes. Add the stock and cook for a further 6–8 minutes, whisking until thickened. Whisk in the gravy granules and redcurrant jelly and season to taste. Continue to simmer until the gravy is the consistency you like. Strain through a sieve into a serving jug.Carve the chicken and serve with the hot gravy and stuffing balls. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl. Using your hands, carefully separate the chicken skin from the breast meat, taking care not to break the skin, and smear the butter mixture under the skin all over the chicken breast. Slice the zested lemon and carefully arrange the slices under the skin. Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl. Using your hands, carefully separate the chicken skin from the breast meat, taking care not to break the skin, and smear the butter mixture under the skin all over the chicken breast. Slice the zested lemon and carefully arrange the slices under the skin. Transfer the chicken to a large roasting tin and season well with salt and pepper – all over and inside the cavity. Transfer the chicken to a large roasting tin and season well with salt and pepper – all over and inside the cavity. Roast the chicken for 20–25 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and roast for a further 1 hour and 10 minutes, basting frequently, until the chicken is cooked through and the skin is crisp and golden. It is cooked when the juices run clear with no trace of pink when a skewer is inserted into the thickest part of the leg. Transfer the chicken to a board to rest, leaving the meat juices in the roasting tin. Roast the chicken for 20–25 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and roast for a further 1 hour and 10 minutes, basting frequently, until the chicken is cooked through and the skin is crisp and golden. It is cooked when the juices run clear with no trace of pink when a skewer is inserted into the thickest part of the leg. Transfer the chicken to a board to rest, leaving the meat juices in the roasting tin. While the chicken is in the oven, make the stuffing. Heat the oil in a large non-stick frying pan and fry the onion and garlic for 4–5 minutes until softened. Add the chestnuts, apricots and sage, and season with salt and pepper. Leave to cool. While the chicken is in the oven, make the stuffing. Heat the oil in a large non-stick frying pan and fry the onion and garlic for 4–5 minutes until softened. Add the chestnuts, apricots and sage, and season with salt and pepper. Leave to cool. Once cool, transfer the mixture to a large bowl. Add the sausagemeat, fresh breadcrumbs and egg and mix well to combine. Divide the mixture into 16 and roll into small balls. Roll each stuffing ball in the fine breadcrumbs until evenly coated. Once cool, transfer the mixture to a large bowl. Add the sausagemeat, fresh breadcrumbs and egg and mix well to combine. Divide the mixture into 16 and roll into small balls. Roll each stuffing ball in the fine breadcrumbs until evenly coated. Put the stuffing balls in a greased baking tray and bake at 200C/180C/Gas 6 for 25–30 minutes until golden brown and cooked through, turning once halfway through cooking. Put the stuffing balls in a greased baking tray and bake at 200C/180C/Gas 6 for 25–30 minutes until golden brown and cooked through, turning once halfway through cooking. While the chicken is resting, make the gravy: place the roasting tin over a low heat. Add the flour and whisk until combined with the roasting juices. While the chicken is resting, make the gravy: place the roasting tin over a low heat. Add the flour and whisk until combined with the roasting juices. Gradually pour in the wine, whisking constantly, and allow to bubble for a few minutes. Add the stock and cook for a further 6–8 minutes, whisking until thickened. Gradually pour in the wine, whisking constantly, and allow to bubble for a few minutes. Add the stock and cook for a further 6–8 minutes, whisking until thickened. Whisk in the gravy granules and redcurrant jelly and season to taste. Continue to simmer until the gravy is the consistency you like. Strain through a sieve into a serving jug. Whisk in the gravy granules and redcurrant jelly and season to taste. Continue to simmer until the gravy is the consistency you like. Strain through a sieve into a serving jug. Carve the chicken and serve with the hot gravy and stuffing balls. Carve the chicken and serve with the hot gravy and stuffing balls. | {
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"title": "Lemon and tarragon roast chicken recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6.Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl. Using your hands, carefully separate the chicken skin from the breast meat, taking care not to break the skin, and smear the butter mixture under the skin all over the chicken breast. Slice the zested lemon and carefully arrange the slices under the skin.Transfer the chicken to a large roasting tin and season well with salt and pepper – all over and inside the cavity. Roast the chicken for 20–25 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and roast for a further 1 hour and 10 minutes, basting frequently, until the chicken is cooked through and the skin is crisp and golden. It is cooked when the juices run clear with no trace of pink when a skewer is inserted into the thickest part of the leg. Transfer the chicken to a board to rest, leaving the meat juices in the roasting tin. While the chicken is in the oven, make the stuffing. Heat the oil in a large non-stick frying pan and fry the onion and garlic for 4–5 minutes until softened. Add the chestnuts, apricots and sage, and season with salt and pepper. Leave to cool. Once cool, transfer the mixture to a large bowl. Add the sausagemeat, fresh breadcrumbs and egg and mix well to combine. Divide the mixture into 16 and roll into small balls. Roll each stuffing ball in the fine breadcrumbs until evenly coated. Put the stuffing balls in a greased baking tray and bake at 200C/180C/Gas 6 for 25–30 minutes until golden brown and cooked through, turning once halfway through cooking. While the chicken is resting, make the gravy: place the roasting tin over a low heat. Add the flour and whisk until combined with the roasting juices. Gradually pour in the wine, whisking constantly, and allow to bubble for a few minutes. Add the stock and cook for a further 6–8 minutes, whisking until thickened. Whisk in the gravy granules and redcurrant jelly and season to taste. Continue to simmer until the gravy is the consistency you like. Strain through a sieve into a serving jug.Carve the chicken and serve with the hot gravy and stuffing balls. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl. Using your hands, carefully separate the chicken skin from the breast meat, taking care not to break the skin, and smear the butter mixture under the skin all over the chicken breast. Slice the zested lemon and carefully arrange the slices under the skin. Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl. Using your hands, carefully separate the chicken skin from the breast meat, taking care not to break the skin, and smear the butter mixture under the skin all over the chicken breast. Slice the zested lemon and carefully arrange the slices under the skin. Transfer the chicken to a large roasting tin and season well with salt and pepper – all over and inside the cavity. Transfer the chicken to a large roasting tin and season well with salt and pepper – all over and inside the cavity. Roast the chicken for 20–25 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and roast for a further 1 hour and 10 minutes, basting frequently, until the chicken is cooked through and the skin is crisp and golden. It is cooked when the juices run clear with no trace of pink when a skewer is inserted into the thickest part of the leg. Transfer the chicken to a board to rest, leaving the meat juices in the roasting tin. Roast the chicken for 20–25 minutes, then reduce the oven temperature to 180C/160C Fan/Gas 4 and roast for a further 1 hour and 10 minutes, basting frequently, until the chicken is cooked through and the skin is crisp and golden. It is cooked when the juices run clear with no trace of pink when a skewer is inserted into the thickest part of the leg. Transfer the chicken to a board to rest, leaving the meat juices in the roasting tin. While the chicken is in the oven, make the stuffing. Heat the oil in a large non-stick frying pan and fry the onion and garlic for 4–5 minutes until softened. Add the chestnuts, apricots and sage, and season with salt and pepper. Leave to cool. While the chicken is in the oven, make the stuffing. Heat the oil in a large non-stick frying pan and fry the onion and garlic for 4–5 minutes until softened. Add the chestnuts, apricots and sage, and season with salt and pepper. Leave to cool. Once cool, transfer the mixture to a large bowl. Add the sausagemeat, fresh breadcrumbs and egg and mix well to combine. Divide the mixture into 16 and roll into small balls. Roll each stuffing ball in the fine breadcrumbs until evenly coated. Once cool, transfer the mixture to a large bowl. Add the sausagemeat, fresh breadcrumbs and egg and mix well to combine. Divide the mixture into 16 and roll into small balls. Roll each stuffing ball in the fine breadcrumbs until evenly coated. Put the stuffing balls in a greased baking tray and bake at 200C/180C/Gas 6 for 25–30 minutes until golden brown and cooked through, turning once halfway through cooking. Put the stuffing balls in a greased baking tray and bake at 200C/180C/Gas 6 for 25–30 minutes until golden brown and cooked through, turning once halfway through cooking. While the chicken is resting, make the gravy: place the roasting tin over a low heat. Add the flour and whisk until combined with the roasting juices. While the chicken is resting, make the gravy: place the roasting tin over a low heat. Add the flour and whisk until combined with the roasting juices. Gradually pour in the wine, whisking constantly, and allow to bubble for a few minutes. Add the stock and cook for a further 6–8 minutes, whisking until thickened. Gradually pour in the wine, whisking constantly, and allow to bubble for a few minutes. Add the stock and cook for a further 6–8 minutes, whisking until thickened. Whisk in the gravy granules and redcurrant jelly and season to taste. Continue to simmer until the gravy is the consistency you like. Strain through a sieve into a serving jug. Whisk in the gravy granules and redcurrant jelly and season to taste. Continue to simmer until the gravy is the consistency you like. Strain through a sieve into a serving jug. Carve the chicken and serve with the hot gravy and stuffing balls. Carve the chicken and serve with the hot gravy and stuffing balls."
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} | 3b81ab8dda79f17f1af0f61274721091402750337e3f0b0b06de202118800ed6 | Chargrilled sweet and sour prawns recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilledsweetands_90198_16x9.jpg Sweet, sour and deliciously smoky - these chargrilled prawns are a wonderful starter or addition to a tapas style meal. 6 large prawns, butterflied, shells on, but heads removedpinch sea saltdrizzle vegetable oillarge handful fresh coriander1 lime, juice only 6 large prawns, butterflied, shells on, but heads removed pinch sea salt drizzle vegetable oil large handful fresh coriander 1 lime, juice only 4-5 tbsp white wine vinegar3-4 tbsp caster sugar4cm/1in piece fresh ginger, unpeeled1 mild red chilli, finely chopped 4-5 tbsp white wine vinegar 3-4 tbsp caster sugar 4cm/1in piece fresh ginger, unpeeled 1 mild red chilli, finely chopped Method To butterfly the prawns, first remove the head by twisting it off, then discard. Don't remove the shell. Place the prawn on its back on a cutting board. Using a small, sharp knife, cut through the centre of the body from below the head down to the tail. Don't cut all the way through the flesh. Repeat with the remaining prawns.For the sweet and sour sauce, pour the vinegar into a small pan (not aluminium) over a medium heat. Add the sugar and heat through.Slice the ginger into thick slices and add to the sauce in the pan.Slice the chilli and add to the pan. Simmer the sauce until the sugar is dissolved and the sauce is reduced and sticky - about five minutes. Taste and adjust flavour as needed by adding a touch more sugar or vinegar, as necessary.Meanwhile, heat a ridged grill pan until hot. Sprinkle the sea salt over the prepared prawns. Pour over the oil, then rub it into the prawns.Place the prawns on the hot grill pan and grill until cooked through and slightly charred (this will take about 2-3 minutes). Press down lightly with tongs to ensure even cooking. Turn the prawns over and cook for another 2-3 minutes on the other side.Chop the fresh coriander. When the prawns are cooked, transfer them into the pan with the reduced sauce.Add the coriander and a squeeze of fresh lime juice to the pan.Stir together until the prawns are coated in the sauce. Serve straightaway. To butterfly the prawns, first remove the head by twisting it off, then discard. Don't remove the shell. Place the prawn on its back on a cutting board. Using a small, sharp knife, cut through the centre of the body from below the head down to the tail. Don't cut all the way through the flesh. Repeat with the remaining prawns. To butterfly the prawns, first remove the head by twisting it off, then discard. Don't remove the shell. Place the prawn on its back on a cutting board. Using a small, sharp knife, cut through the centre of the body from below the head down to the tail. Don't cut all the way through the flesh. Repeat with the remaining prawns. For the sweet and sour sauce, pour the vinegar into a small pan (not aluminium) over a medium heat. Add the sugar and heat through. For the sweet and sour sauce, pour the vinegar into a small pan (not aluminium) over a medium heat. Add the sugar and heat through. Slice the ginger into thick slices and add to the sauce in the pan. Slice the ginger into thick slices and add to the sauce in the pan. Slice the chilli and add to the pan. Simmer the sauce until the sugar is dissolved and the sauce is reduced and sticky - about five minutes. Taste and adjust flavour as needed by adding a touch more sugar or vinegar, as necessary. Slice the chilli and add to the pan. Simmer the sauce until the sugar is dissolved and the sauce is reduced and sticky - about five minutes. Taste and adjust flavour as needed by adding a touch more sugar or vinegar, as necessary. Meanwhile, heat a ridged grill pan until hot. Sprinkle the sea salt over the prepared prawns. Pour over the oil, then rub it into the prawns. Meanwhile, heat a ridged grill pan until hot. Sprinkle the sea salt over the prepared prawns. Pour over the oil, then rub it into the prawns. Place the prawns on the hot grill pan and grill until cooked through and slightly charred (this will take about 2-3 minutes). Press down lightly with tongs to ensure even cooking. Turn the prawns over and cook for another 2-3 minutes on the other side. Place the prawns on the hot grill pan and grill until cooked through and slightly charred (this will take about 2-3 minutes). Press down lightly with tongs to ensure even cooking. Turn the prawns over and cook for another 2-3 minutes on the other side. Chop the fresh coriander. When the prawns are cooked, transfer them into the pan with the reduced sauce. Chop the fresh coriander. When the prawns are cooked, transfer them into the pan with the reduced sauce. Add the coriander and a squeeze of fresh lime juice to the pan. Add the coriander and a squeeze of fresh lime juice to the pan. Stir together until the prawns are coated in the sauce. Serve straightaway. Stir together until the prawns are coated in the sauce. Serve straightaway. | {
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"title": "Chargrilled sweet and sour prawns recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilledsweetands_90198_16x9.jpg Sweet, sour and deliciously smoky - these chargrilled prawns are a wonderful starter or addition to a tapas style meal. 6 large prawns, butterflied, shells on, but heads removedpinch sea saltdrizzle vegetable oillarge handful fresh coriander1 lime, juice only 6 large prawns, butterflied, shells on, but heads removed pinch sea salt drizzle vegetable oil large handful fresh coriander 1 lime, juice only 4-5 tbsp white wine vinegar3-4 tbsp caster sugar4cm/1in piece fresh ginger, unpeeled1 mild red chilli, finely chopped 4-5 tbsp white wine vinegar 3-4 tbsp caster sugar 4cm/1in piece fresh ginger, unpeeled 1 mild red chilli, finely chopped Method To butterfly the prawns, first remove the head by twisting it off, then discard. Don't remove the shell. Place the prawn on its back on a cutting board. Using a small, sharp knife, cut through the centre of the body from below the head down to the tail. Don't cut all the way through the flesh. Repeat with the remaining prawns.For the sweet and sour sauce, pour the vinegar into a small pan (not aluminium) over a medium heat. Add the sugar and heat through.Slice the ginger into thick slices and add to the sauce in the pan.Slice the chilli and add to the pan. Simmer the sauce until the sugar is dissolved and the sauce is reduced and sticky - about five minutes. Taste and adjust flavour as needed by adding a touch more sugar or vinegar, as necessary.Meanwhile, heat a ridged grill pan until hot. Sprinkle the sea salt over the prepared prawns. Pour over the oil, then rub it into the prawns.Place the prawns on the hot grill pan and grill until cooked through and slightly charred (this will take about 2-3 minutes). Press down lightly with tongs to ensure even cooking. Turn the prawns over and cook for another 2-3 minutes on the other side.Chop the fresh coriander. When the prawns are cooked, transfer them into the pan with the reduced sauce.Add the coriander and a squeeze of fresh lime juice to the pan.Stir together until the prawns are coated in the sauce. Serve straightaway. To butterfly the prawns, first remove the head by twisting it off, then discard. Don't remove the shell. Place the prawn on its back on a cutting board. Using a small, sharp knife, cut through the centre of the body from below the head down to the tail. Don't cut all the way through the flesh. Repeat with the remaining prawns. To butterfly the prawns, first remove the head by twisting it off, then discard. Don't remove the shell. Place the prawn on its back on a cutting board. Using a small, sharp knife, cut through the centre of the body from below the head down to the tail. Don't cut all the way through the flesh. Repeat with the remaining prawns. For the sweet and sour sauce, pour the vinegar into a small pan (not aluminium) over a medium heat. Add the sugar and heat through. For the sweet and sour sauce, pour the vinegar into a small pan (not aluminium) over a medium heat. Add the sugar and heat through. Slice the ginger into thick slices and add to the sauce in the pan. Slice the ginger into thick slices and add to the sauce in the pan. Slice the chilli and add to the pan. Simmer the sauce until the sugar is dissolved and the sauce is reduced and sticky - about five minutes. Taste and adjust flavour as needed by adding a touch more sugar or vinegar, as necessary. Slice the chilli and add to the pan. Simmer the sauce until the sugar is dissolved and the sauce is reduced and sticky - about five minutes. Taste and adjust flavour as needed by adding a touch more sugar or vinegar, as necessary. Meanwhile, heat a ridged grill pan until hot. Sprinkle the sea salt over the prepared prawns. Pour over the oil, then rub it into the prawns. Meanwhile, heat a ridged grill pan until hot. Sprinkle the sea salt over the prepared prawns. Pour over the oil, then rub it into the prawns. Place the prawns on the hot grill pan and grill until cooked through and slightly charred (this will take about 2-3 minutes). Press down lightly with tongs to ensure even cooking. Turn the prawns over and cook for another 2-3 minutes on the other side. Place the prawns on the hot grill pan and grill until cooked through and slightly charred (this will take about 2-3 minutes). Press down lightly with tongs to ensure even cooking. Turn the prawns over and cook for another 2-3 minutes on the other side. Chop the fresh coriander. When the prawns are cooked, transfer them into the pan with the reduced sauce. Chop the fresh coriander. When the prawns are cooked, transfer them into the pan with the reduced sauce. Add the coriander and a squeeze of fresh lime juice to the pan. Add the coriander and a squeeze of fresh lime juice to the pan. Stir together until the prawns are coated in the sauce. Serve straightaway. Stir together until the prawns are coated in the sauce. Serve straightaway."
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} | a1d7a1df65a9c648113ccb63e0586ec78766eed8cb4b2f25b3a102d91f838bed | Korean seafood broth recipe
An average of 5.0 out of 5 stars from 1 rating This seafood broth makes a great lunch option for a special meal with a friend or partner. 2 tbsp vegetable oil1 small onion, thinly sliced 3 garlic cloves, minced 1 tsp minced fresh root ginger2 tbsp doenjang (Korean soybean paste)2 tsp gochujang (Korean chilli paste)6 tiger prawns, peeled and butterflied¼ Chinese cabbage, sliced into 2.5cm/1in thick pieces500g/1lb 2oz mussels, scrubbed and debearded2 scallops, sliced in half500ml/18fl oz chicken stock 1 red chilli, finely sliced20g/¾oz chives, finely chopped2–3 tbsp crushed toasted nori seaweed, to garnishsalt and freshly ground black pepper 2 tbsp vegetable oil 1 small onion, thinly sliced 3 garlic cloves, minced 1 tsp minced fresh root ginger 2 tbsp doenjang (Korean soybean paste) 2 tsp gochujang (Korean chilli paste) 6 tiger prawns, peeled and butterflied ¼ Chinese cabbage, sliced into 2.5cm/1in thick pieces 500g/1lb 2oz mussels, scrubbed and debearded 2 scallops, sliced in half 500ml/18fl oz chicken stock 1 red chilli, finely sliced 20g/¾oz chives, finely chopped 2–3 tbsp crushed toasted nori seaweed, to garnish salt and freshly ground black pepper Method Heat the oil in a large saucepan and sweat the onion, garlic and ginger for 3–4 minutes until softened. Stir in the soybean and chilli pastes, then add the prawns and cabbage and cook with the lid on for a few minutes. Pour the stock into a separate small saucepan and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and scallops and then pour in the hot stock. Put the lid back on to steam cook until all the mussels are open. Discard any mussels that remain closed. Taste, season with salt and pepper and garnish with the chilli, chives and nori. Serve immediately. Heat the oil in a large saucepan and sweat the onion, garlic and ginger for 3–4 minutes until softened. Stir in the soybean and chilli pastes, then add the prawns and cabbage and cook with the lid on for a few minutes. Heat the oil in a large saucepan and sweat the onion, garlic and ginger for 3–4 minutes until softened. Stir in the soybean and chilli pastes, then add the prawns and cabbage and cook with the lid on for a few minutes. Pour the stock into a separate small saucepan and bring to the boil. Pour the stock into a separate small saucepan and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and scallops and then pour in the hot stock. Put the lid back on to steam cook until all the mussels are open. Discard any mussels that remain closed. Taste, season with salt and pepper and garnish with the chilli, chives and nori. Serve immediately. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and scallops and then pour in the hot stock. Put the lid back on to steam cook until all the mussels are open. Discard any mussels that remain closed. Taste, season with salt and pepper and garnish with the chilli, chives and nori. Serve immediately. | {
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"title": "Korean seafood broth recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This seafood broth makes a great lunch option for a special meal with a friend or partner. 2 tbsp vegetable oil1 small onion, thinly sliced 3 garlic cloves, minced 1 tsp minced fresh root ginger2 tbsp doenjang (Korean soybean paste)2 tsp gochujang (Korean chilli paste)6 tiger prawns, peeled and butterflied¼ Chinese cabbage, sliced into 2.5cm/1in thick pieces500g/1lb 2oz mussels, scrubbed and debearded2 scallops, sliced in half500ml/18fl oz chicken stock 1 red chilli, finely sliced20g/¾oz chives, finely chopped2–3 tbsp crushed toasted nori seaweed, to garnishsalt and freshly ground black pepper 2 tbsp vegetable oil 1 small onion, thinly sliced 3 garlic cloves, minced 1 tsp minced fresh root ginger 2 tbsp doenjang (Korean soybean paste) 2 tsp gochujang (Korean chilli paste) 6 tiger prawns, peeled and butterflied ¼ Chinese cabbage, sliced into 2.5cm/1in thick pieces 500g/1lb 2oz mussels, scrubbed and debearded 2 scallops, sliced in half 500ml/18fl oz chicken stock 1 red chilli, finely sliced 20g/¾oz chives, finely chopped 2–3 tbsp crushed toasted nori seaweed, to garnish salt and freshly ground black pepper Method Heat the oil in a large saucepan and sweat the onion, garlic and ginger for 3–4 minutes until softened. Stir in the soybean and chilli pastes, then add the prawns and cabbage and cook with the lid on for a few minutes. Pour the stock into a separate small saucepan and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and scallops and then pour in the hot stock. Put the lid back on to steam cook until all the mussels are open. Discard any mussels that remain closed. Taste, season with salt and pepper and garnish with the chilli, chives and nori. Serve immediately. Heat the oil in a large saucepan and sweat the onion, garlic and ginger for 3–4 minutes until softened. Stir in the soybean and chilli pastes, then add the prawns and cabbage and cook with the lid on for a few minutes. Heat the oil in a large saucepan and sweat the onion, garlic and ginger for 3–4 minutes until softened. Stir in the soybean and chilli pastes, then add the prawns and cabbage and cook with the lid on for a few minutes. Pour the stock into a separate small saucepan and bring to the boil. Pour the stock into a separate small saucepan and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and scallops and then pour in the hot stock. Put the lid back on to steam cook until all the mussels are open. Discard any mussels that remain closed. Taste, season with salt and pepper and garnish with the chilli, chives and nori. Serve immediately. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels and scallops and then pour in the hot stock. Put the lid back on to steam cook until all the mussels are open. Discard any mussels that remain closed. Taste, season with salt and pepper and garnish with the chilli, chives and nori. Serve immediately."
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} | d47c8cb09b4e446cb1b33ce8e923b59a69ca650f47aed2dee61eac9b4d7f63c8 | How to cook mussels recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/musselswithwineandpa_90229_16x9.jpg Mussels are cheap and delicious. Follow Mitch Tonks' easy recipe and they could become a regular fixture on your table. 1kg/2lb 3oz musselsdrizzle olive oil1 shallot, finely chopped2 garlic cloves, finely chopped75ml/2½fl oz dry white winehandful of fresh parsley, choppedcrusty bread, to serve 1kg/2lb 3oz mussels drizzle olive oil 1 shallot, finely chopped 2 garlic cloves, finely chopped 75ml/2½fl oz dry white wine handful of fresh parsley, chopped crusty bread, to serve Method Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened, but not browned.Add the wine to the pan and boil for a minute to burn off the alcohol.Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open.Sprinkle in the remaining parsley, then spoon the mussels into a serving bowl. Pour over the cooking liquid and serve with some crusty bread. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened, but not browned. Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened, but not browned. Add the wine to the pan and boil for a minute to burn off the alcohol. Add the wine to the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open. Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open. Sprinkle in the remaining parsley, then spoon the mussels into a serving bowl. Pour over the cooking liquid and serve with some crusty bread. Sprinkle in the remaining parsley, then spoon the mussels into a serving bowl. Pour over the cooking liquid and serve with some crusty bread. | {
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"title": "How to cook mussels recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/musselswithwineandpa_90229_16x9.jpg Mussels are cheap and delicious. Follow Mitch Tonks' easy recipe and they could become a regular fixture on your table. 1kg/2lb 3oz musselsdrizzle olive oil1 shallot, finely chopped2 garlic cloves, finely chopped75ml/2½fl oz dry white winehandful of fresh parsley, choppedcrusty bread, to serve 1kg/2lb 3oz mussels drizzle olive oil 1 shallot, finely chopped 2 garlic cloves, finely chopped 75ml/2½fl oz dry white wine handful of fresh parsley, chopped crusty bread, to serve Method Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened, but not browned.Add the wine to the pan and boil for a minute to burn off the alcohol.Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open.Sprinkle in the remaining parsley, then spoon the mussels into a serving bowl. Pour over the cooking liquid and serve with some crusty bread. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened, but not browned. Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened, but not browned. Add the wine to the pan and boil for a minute to burn off the alcohol. Add the wine to the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open. Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 minutes, giving the pan a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open. Sprinkle in the remaining parsley, then spoon the mussels into a serving bowl. Pour over the cooking liquid and serve with some crusty bread. Sprinkle in the remaining parsley, then spoon the mussels into a serving bowl. Pour over the cooking liquid and serve with some crusty bread."
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} | 5374b19868d862044690a35d7dae8e8d9f96614608039b88018e6302b8545b7f | Shellfish stew recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03dqd81.jpg This quick, healthy take on bouillabaisse is easy to adapt with your favourite mixture of fish. 1 onion, roughly chopped6 garlic cloves, crushed125ml/4fl oz extra virgin olive oil1 head fennel, roughly chopped1 tsp fennel seeds4 star anise300ml/10fl oz white wine2 x 400g tins tomatoes200g/7oz brown crabmeat, puréed in a food processor until very smooth1 small sourdough loaf, cut into small cubes1 x 750g/1lb10z cooked small lobster, meat extracted and cut into pieces3 x 75g/2¾oz pollock fillets, skin left on1 x 350g/12oz whole mackerel, cut into large chunks12 raw tiger prawns, shells left on1kg/2lb 4oz mussels, scrubbed and de-bearded (discard any mussels that do not close tightly when tapped)freshly ground black pepperbasil, to garnishcrusty bread, to serve 1 onion, roughly chopped 6 garlic cloves, crushed 125ml/4fl oz extra virgin olive oil 1 head fennel, roughly chopped 1 tsp fennel seeds 4 star anise 300ml/10fl oz white wine 2 x 400g tins tomatoes 200g/7oz brown crabmeat, puréed in a food processor until very smooth 1 small sourdough loaf, cut into small cubes 1 x 750g/1lb10z cooked small lobster, meat extracted and cut into pieces 3 x 75g/2¾oz pollock fillets, skin left on 1 x 350g/12oz whole mackerel, cut into large chunks 12 raw tiger prawns, shells left on 1kg/2lb 4oz mussels, scrubbed and de-bearded (discard any mussels that do not close tightly when tapped) freshly ground black pepper basil, to garnish crusty bread, to serve Method Preheat the oven to its highest setting. Place the onion, garlic, 75ml/2½fl oz of the olive oil, the fennel, fennel seeds, star anise and half of the white wine into a large ovenproof casserole. Stir well then cook in the oven for 5-6 minutes, or until the vegetables have just softened.Stir the tomatoes and crabmeat into the casserole and return to the oven for a further 4-5 minutes.Meanwhile, scatter the cubes of bread into a roasting tray and drizzle with the remaining oil, mixing well to coat the bread. Remove the casserole from the oven and add the croutons, toasting for 2-3 minutes until just browned.Stir the lobster meat, pollock, mackerel, prawns and mussels into the casserole and season well with pepper. Remove the croutons and return the casserole to the oven for a further 8-10 minutes, or until the fish is cooked through (discard any mussels that remain closed). To serve, sprinkle the croutons over the shellfish stew, garnish with the basil, then serve at the table with crusty bread. Preheat the oven to its highest setting. Preheat the oven to its highest setting. Place the onion, garlic, 75ml/2½fl oz of the olive oil, the fennel, fennel seeds, star anise and half of the white wine into a large ovenproof casserole. Stir well then cook in the oven for 5-6 minutes, or until the vegetables have just softened. Place the onion, garlic, 75ml/2½fl oz of the olive oil, the fennel, fennel seeds, star anise and half of the white wine into a large ovenproof casserole. Stir well then cook in the oven for 5-6 minutes, or until the vegetables have just softened. Stir the tomatoes and crabmeat into the casserole and return to the oven for a further 4-5 minutes. Stir the tomatoes and crabmeat into the casserole and return to the oven for a further 4-5 minutes. Meanwhile, scatter the cubes of bread into a roasting tray and drizzle with the remaining oil, mixing well to coat the bread. Meanwhile, scatter the cubes of bread into a roasting tray and drizzle with the remaining oil, mixing well to coat the bread. Remove the casserole from the oven and add the croutons, toasting for 2-3 minutes until just browned. Remove the casserole from the oven and add the croutons, toasting for 2-3 minutes until just browned. Stir the lobster meat, pollock, mackerel, prawns and mussels into the casserole and season well with pepper. Remove the croutons and return the casserole to the oven for a further 8-10 minutes, or until the fish is cooked through (discard any mussels that remain closed). Stir the lobster meat, pollock, mackerel, prawns and mussels into the casserole and season well with pepper. Remove the croutons and return the casserole to the oven for a further 8-10 minutes, or until the fish is cooked through (discard any mussels that remain closed). To serve, sprinkle the croutons over the shellfish stew, garnish with the basil, then serve at the table with crusty bread. To serve, sprinkle the croutons over the shellfish stew, garnish with the basil, then serve at the table with crusty bread. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03dqd81.jpg This quick, healthy take on bouillabaisse is easy to adapt with your favourite mixture of fish. 1 onion, roughly chopped6 garlic cloves, crushed125ml/4fl oz extra virgin olive oil1 head fennel, roughly chopped1 tsp fennel seeds4 star anise300ml/10fl oz white wine2 x 400g tins tomatoes200g/7oz brown crabmeat, puréed in a food processor until very smooth1 small sourdough loaf, cut into small cubes1 x 750g/1lb10z cooked small lobster, meat extracted and cut into pieces3 x 75g/2¾oz pollock fillets, skin left on1 x 350g/12oz whole mackerel, cut into large chunks12 raw tiger prawns, shells left on1kg/2lb 4oz mussels, scrubbed and de-bearded (discard any mussels that do not close tightly when tapped)freshly ground black pepperbasil, to garnishcrusty bread, to serve 1 onion, roughly chopped 6 garlic cloves, crushed 125ml/4fl oz extra virgin olive oil 1 head fennel, roughly chopped 1 tsp fennel seeds 4 star anise 300ml/10fl oz white wine 2 x 400g tins tomatoes 200g/7oz brown crabmeat, puréed in a food processor until very smooth 1 small sourdough loaf, cut into small cubes 1 x 750g/1lb10z cooked small lobster, meat extracted and cut into pieces 3 x 75g/2¾oz pollock fillets, skin left on 1 x 350g/12oz whole mackerel, cut into large chunks 12 raw tiger prawns, shells left on 1kg/2lb 4oz mussels, scrubbed and de-bearded (discard any mussels that do not close tightly when tapped) freshly ground black pepper basil, to garnish crusty bread, to serve Method Preheat the oven to its highest setting. Place the onion, garlic, 75ml/2½fl oz of the olive oil, the fennel, fennel seeds, star anise and half of the white wine into a large ovenproof casserole. Stir well then cook in the oven for 5-6 minutes, or until the vegetables have just softened.Stir the tomatoes and crabmeat into the casserole and return to the oven for a further 4-5 minutes.Meanwhile, scatter the cubes of bread into a roasting tray and drizzle with the remaining oil, mixing well to coat the bread. Remove the casserole from the oven and add the croutons, toasting for 2-3 minutes until just browned.Stir the lobster meat, pollock, mackerel, prawns and mussels into the casserole and season well with pepper. Remove the croutons and return the casserole to the oven for a further 8-10 minutes, or until the fish is cooked through (discard any mussels that remain closed). To serve, sprinkle the croutons over the shellfish stew, garnish with the basil, then serve at the table with crusty bread. Preheat the oven to its highest setting. Preheat the oven to its highest setting. Place the onion, garlic, 75ml/2½fl oz of the olive oil, the fennel, fennel seeds, star anise and half of the white wine into a large ovenproof casserole. Stir well then cook in the oven for 5-6 minutes, or until the vegetables have just softened. Place the onion, garlic, 75ml/2½fl oz of the olive oil, the fennel, fennel seeds, star anise and half of the white wine into a large ovenproof casserole. Stir well then cook in the oven for 5-6 minutes, or until the vegetables have just softened. Stir the tomatoes and crabmeat into the casserole and return to the oven for a further 4-5 minutes. Stir the tomatoes and crabmeat into the casserole and return to the oven for a further 4-5 minutes. Meanwhile, scatter the cubes of bread into a roasting tray and drizzle with the remaining oil, mixing well to coat the bread. Meanwhile, scatter the cubes of bread into a roasting tray and drizzle with the remaining oil, mixing well to coat the bread. Remove the casserole from the oven and add the croutons, toasting for 2-3 minutes until just browned. Remove the casserole from the oven and add the croutons, toasting for 2-3 minutes until just browned. Stir the lobster meat, pollock, mackerel, prawns and mussels into the casserole and season well with pepper. Remove the croutons and return the casserole to the oven for a further 8-10 minutes, or until the fish is cooked through (discard any mussels that remain closed). Stir the lobster meat, pollock, mackerel, prawns and mussels into the casserole and season well with pepper. Remove the croutons and return the casserole to the oven for a further 8-10 minutes, or until the fish is cooked through (discard any mussels that remain closed). To serve, sprinkle the croutons over the shellfish stew, garnish with the basil, then serve at the table with crusty bread. To serve, sprinkle the croutons over the shellfish stew, garnish with the basil, then serve at the table with crusty bread."
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} | b0aa5a8726c1f8cd87b1c1df355ca965d8c3333e1d6ee988d4a79f0407b0e93c | Bourride of pollock and mussels recipe
Bourride of pollock and mussels with garlic and thyme croûtons An average of 4.0 out of 5 stars from 1 rating Give a fish stew a makeover from Marseille. This one with inexpensive pollock and mussels tastes completely luxurious with its homemade aïoli. Equipment: You will need a food processor or blender 2 large free-range egg yolks (at room temperature)1 small garlic clove, finely chopped or crushed to a paste1 tsp lemon juice¼ tsp fine sea salt150ml/5fl oz extra virgin olive oil 2 large free-range egg yolks (at room temperature) 1 small garlic clove, finely chopped or crushed to a paste 1 tsp lemon juice ¼ tsp fine sea salt 150ml/5fl oz extra virgin olive oil 12-16 large mussels, scrubbed well and beards removed 600g/1lb 5oz skinless pollock fillet1 tbsp vegetable oil2 shallots, finely chopped¼ red pepper, thinly sliced1 tbsp finely chopped celery2 pinches saffron strands1 red bird’s-eye chilli, seeds removed and finely chopped½ orange, finely grated zest only 500ml/18fl oz chicken stock5 tbsp aïoli (from above)4 thick slices white bread30g/1oz butter1 sprig fresh thyme1 garlic clove, sea salt and freshly ground black peppercoriander leaves, to garnish 12-16 large mussels, scrubbed well and beards removed 600g/1lb 5oz skinless pollock fillet 1 tbsp vegetable oil 2 shallots, finely chopped ¼ red pepper, thinly sliced 1 tbsp finely chopped celery 2 pinches saffron strands 1 red bird’s-eye chilli, seeds removed and finely chopped ½ orange, finely grated zest only 500ml/18fl oz chicken stock 5 tbsp aïoli (from above) 4 thick slices white bread 30g/1oz butter 1 sprig fresh thyme 1 garlic clove, sea salt and freshly ground black pepper coriander leaves, to garnish Method For the aïoli, whisk the egg yolks in a mixing bowl with the garlic, lemon juice and salt. Whisk in the olive oil drop by drop, until you have a glistening sauce with the consistency of soft butter. (You can also use a food processor for this.)For the bourride, discard any mussels that are damaged or open and do not close when sharply tapped. Rinse the pollock fillet, pat dry with kitchen paper and cut into 5cm/2in pieces. Set aside with mussels.Heat the vegetable oil in a large lidded pan over a low heat. Add the shallots, red pepper and celery and fry gently for 5 minutes or until softened.Add the saffron, chilli and orange zest and cook for a further 3 minutes. Pour in the chicken stock and bring to boil then reduce the heat and simmer for 3 minutes. Add the mussels, put the lid on pan and cook for 3-4 minutes, just until the shells open. Now add the pollock pieces and cook for 3-4 minutes, or until just cooked through.Take the pan off heat and transfer the mussels and pollock to a warm bowl, using a slotted spoon. (Discard any unopened mussels.) Set aside to keep warm.Pour the cooking liquid into a blender and blend until smooth then with the motor running, slowly add 5 tablespoons of the aïoli through the funnel. When the mixture begins to thicken, stop blending and pour back into the saucepan. Warm the bourride gently and whisk with a balloon whisk or a hand held stick blender until foamy. Add the fish and mussels. Season, to taste, with salt and freshly ground black pepper and keep warm.Using a 4cm/1½in pastry cutter, cut 8 rounds from the bread slices. Melt the butter in a non-stick frying pan and add the thyme and garlic. Add the bread rounds and cook until dark golden-brown and crisp on both sides. Remove from the pan and drain on kitchen paper.Divide the bourride among four serving bowls. Spread the croûtons with a little of the remaining aïoli and place two on top of each bowl. Season with black pepper and garnish with coriander. For the aïoli, whisk the egg yolks in a mixing bowl with the garlic, lemon juice and salt. Whisk in the olive oil drop by drop, until you have a glistening sauce with the consistency of soft butter. (You can also use a food processor for this.) For the aïoli, whisk the egg yolks in a mixing bowl with the garlic, lemon juice and salt. Whisk in the olive oil drop by drop, until you have a glistening sauce with the consistency of soft butter. (You can also use a food processor for this.) For the bourride, discard any mussels that are damaged or open and do not close when sharply tapped. Rinse the pollock fillet, pat dry with kitchen paper and cut into 5cm/2in pieces. Set aside with mussels. For the bourride, discard any mussels that are damaged or open and do not close when sharply tapped. Rinse the pollock fillet, pat dry with kitchen paper and cut into 5cm/2in pieces. Set aside with mussels. Heat the vegetable oil in a large lidded pan over a low heat. Add the shallots, red pepper and celery and fry gently for 5 minutes or until softened. Heat the vegetable oil in a large lidded pan over a low heat. Add the shallots, red pepper and celery and fry gently for 5 minutes or until softened. Add the saffron, chilli and orange zest and cook for a further 3 minutes. Pour in the chicken stock and bring to boil then reduce the heat and simmer for 3 minutes. Add the mussels, put the lid on pan and cook for 3-4 minutes, just until the shells open. Now add the pollock pieces and cook for 3-4 minutes, or until just cooked through. Add the saffron, chilli and orange zest and cook for a further 3 minutes. Pour in the chicken stock and bring to boil then reduce the heat and simmer for 3 minutes. Add the mussels, put the lid on pan and cook for 3-4 minutes, just until the shells open. Now add the pollock pieces and cook for 3-4 minutes, or until just cooked through. Take the pan off heat and transfer the mussels and pollock to a warm bowl, using a slotted spoon. (Discard any unopened mussels.) Set aside to keep warm. Take the pan off heat and transfer the mussels and pollock to a warm bowl, using a slotted spoon. (Discard any unopened mussels.) Set aside to keep warm. Pour the cooking liquid into a blender and blend until smooth then with the motor running, slowly add 5 tablespoons of the aïoli through the funnel. When the mixture begins to thicken, stop blending and pour back into the saucepan. Warm the bourride gently and whisk with a balloon whisk or a hand held stick blender until foamy. Add the fish and mussels. Season, to taste, with salt and freshly ground black pepper and keep warm. Pour the cooking liquid into a blender and blend until smooth then with the motor running, slowly add 5 tablespoons of the aïoli through the funnel. When the mixture begins to thicken, stop blending and pour back into the saucepan. Warm the bourride gently and whisk with a balloon whisk or a hand held stick blender until foamy. Add the fish and mussels. Season, to taste, with salt and freshly ground black pepper and keep warm. Using a 4cm/1½in pastry cutter, cut 8 rounds from the bread slices. Melt the butter in a non-stick frying pan and add the thyme and garlic. Add the bread rounds and cook until dark golden-brown and crisp on both sides. Remove from the pan and drain on kitchen paper. Using a 4cm/1½in pastry cutter, cut 8 rounds from the bread slices. Melt the butter in a non-stick frying pan and add the thyme and garlic. Add the bread rounds and cook until dark golden-brown and crisp on both sides. Remove from the pan and drain on kitchen paper. Divide the bourride among four serving bowls. Spread the croûtons with a little of the remaining aïoli and place two on top of each bowl. Season with black pepper and garnish with coriander. Divide the bourride among four serving bowls. Spread the croûtons with a little of the remaining aïoli and place two on top of each bowl. Season with black pepper and garnish with coriander. | {
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"title": "Bourride of pollock and mussels recipe",
"content": "Bourride of pollock and mussels with garlic and thyme croûtons An average of 4.0 out of 5 stars from 1 rating Give a fish stew a makeover from Marseille. This one with inexpensive pollock and mussels tastes completely luxurious with its homemade aïoli. Equipment: You will need a food processor or blender 2 large free-range egg yolks (at room temperature)1 small garlic clove, finely chopped or crushed to a paste1 tsp lemon juice¼ tsp fine sea salt150ml/5fl oz extra virgin olive oil 2 large free-range egg yolks (at room temperature) 1 small garlic clove, finely chopped or crushed to a paste 1 tsp lemon juice ¼ tsp fine sea salt 150ml/5fl oz extra virgin olive oil 12-16 large mussels, scrubbed well and beards removed 600g/1lb 5oz skinless pollock fillet1 tbsp vegetable oil2 shallots, finely chopped¼ red pepper, thinly sliced1 tbsp finely chopped celery2 pinches saffron strands1 red bird’s-eye chilli, seeds removed and finely chopped½ orange, finely grated zest only 500ml/18fl oz chicken stock5 tbsp aïoli (from above)4 thick slices white bread30g/1oz butter1 sprig fresh thyme1 garlic clove, sea salt and freshly ground black peppercoriander leaves, to garnish 12-16 large mussels, scrubbed well and beards removed 600g/1lb 5oz skinless pollock fillet 1 tbsp vegetable oil 2 shallots, finely chopped ¼ red pepper, thinly sliced 1 tbsp finely chopped celery 2 pinches saffron strands 1 red bird’s-eye chilli, seeds removed and finely chopped ½ orange, finely grated zest only 500ml/18fl oz chicken stock 5 tbsp aïoli (from above) 4 thick slices white bread 30g/1oz butter 1 sprig fresh thyme 1 garlic clove, sea salt and freshly ground black pepper coriander leaves, to garnish Method For the aïoli, whisk the egg yolks in a mixing bowl with the garlic, lemon juice and salt. Whisk in the olive oil drop by drop, until you have a glistening sauce with the consistency of soft butter. (You can also use a food processor for this.)For the bourride, discard any mussels that are damaged or open and do not close when sharply tapped. Rinse the pollock fillet, pat dry with kitchen paper and cut into 5cm/2in pieces. Set aside with mussels.Heat the vegetable oil in a large lidded pan over a low heat. Add the shallots, red pepper and celery and fry gently for 5 minutes or until softened.Add the saffron, chilli and orange zest and cook for a further 3 minutes. Pour in the chicken stock and bring to boil then reduce the heat and simmer for 3 minutes. Add the mussels, put the lid on pan and cook for 3-4 minutes, just until the shells open. Now add the pollock pieces and cook for 3-4 minutes, or until just cooked through.Take the pan off heat and transfer the mussels and pollock to a warm bowl, using a slotted spoon. (Discard any unopened mussels.) Set aside to keep warm.Pour the cooking liquid into a blender and blend until smooth then with the motor running, slowly add 5 tablespoons of the aïoli through the funnel. When the mixture begins to thicken, stop blending and pour back into the saucepan. Warm the bourride gently and whisk with a balloon whisk or a hand held stick blender until foamy. Add the fish and mussels. Season, to taste, with salt and freshly ground black pepper and keep warm.Using a 4cm/1½in pastry cutter, cut 8 rounds from the bread slices. Melt the butter in a non-stick frying pan and add the thyme and garlic. Add the bread rounds and cook until dark golden-brown and crisp on both sides. Remove from the pan and drain on kitchen paper.Divide the bourride among four serving bowls. Spread the croûtons with a little of the remaining aïoli and place two on top of each bowl. Season with black pepper and garnish with coriander. For the aïoli, whisk the egg yolks in a mixing bowl with the garlic, lemon juice and salt. Whisk in the olive oil drop by drop, until you have a glistening sauce with the consistency of soft butter. (You can also use a food processor for this.) For the aïoli, whisk the egg yolks in a mixing bowl with the garlic, lemon juice and salt. Whisk in the olive oil drop by drop, until you have a glistening sauce with the consistency of soft butter. (You can also use a food processor for this.) For the bourride, discard any mussels that are damaged or open and do not close when sharply tapped. Rinse the pollock fillet, pat dry with kitchen paper and cut into 5cm/2in pieces. Set aside with mussels. For the bourride, discard any mussels that are damaged or open and do not close when sharply tapped. Rinse the pollock fillet, pat dry with kitchen paper and cut into 5cm/2in pieces. Set aside with mussels. Heat the vegetable oil in a large lidded pan over a low heat. Add the shallots, red pepper and celery and fry gently for 5 minutes or until softened. Heat the vegetable oil in a large lidded pan over a low heat. Add the shallots, red pepper and celery and fry gently for 5 minutes or until softened. Add the saffron, chilli and orange zest and cook for a further 3 minutes. Pour in the chicken stock and bring to boil then reduce the heat and simmer for 3 minutes. Add the mussels, put the lid on pan and cook for 3-4 minutes, just until the shells open. Now add the pollock pieces and cook for 3-4 minutes, or until just cooked through. Add the saffron, chilli and orange zest and cook for a further 3 minutes. Pour in the chicken stock and bring to boil then reduce the heat and simmer for 3 minutes. Add the mussels, put the lid on pan and cook for 3-4 minutes, just until the shells open. Now add the pollock pieces and cook for 3-4 minutes, or until just cooked through. Take the pan off heat and transfer the mussels and pollock to a warm bowl, using a slotted spoon. (Discard any unopened mussels.) Set aside to keep warm. Take the pan off heat and transfer the mussels and pollock to a warm bowl, using a slotted spoon. (Discard any unopened mussels.) Set aside to keep warm. Pour the cooking liquid into a blender and blend until smooth then with the motor running, slowly add 5 tablespoons of the aïoli through the funnel. When the mixture begins to thicken, stop blending and pour back into the saucepan. Warm the bourride gently and whisk with a balloon whisk or a hand held stick blender until foamy. Add the fish and mussels. Season, to taste, with salt and freshly ground black pepper and keep warm. Pour the cooking liquid into a blender and blend until smooth then with the motor running, slowly add 5 tablespoons of the aïoli through the funnel. When the mixture begins to thicken, stop blending and pour back into the saucepan. Warm the bourride gently and whisk with a balloon whisk or a hand held stick blender until foamy. Add the fish and mussels. Season, to taste, with salt and freshly ground black pepper and keep warm. Using a 4cm/1½in pastry cutter, cut 8 rounds from the bread slices. Melt the butter in a non-stick frying pan and add the thyme and garlic. Add the bread rounds and cook until dark golden-brown and crisp on both sides. Remove from the pan and drain on kitchen paper. Using a 4cm/1½in pastry cutter, cut 8 rounds from the bread slices. Melt the butter in a non-stick frying pan and add the thyme and garlic. Add the bread rounds and cook until dark golden-brown and crisp on both sides. Remove from the pan and drain on kitchen paper. Divide the bourride among four serving bowls. Spread the croûtons with a little of the remaining aïoli and place two on top of each bowl. Season with black pepper and garnish with coriander. Divide the bourride among four serving bowls. Spread the croûtons with a little of the remaining aïoli and place two on top of each bowl. Season with black pepper and garnish with coriander."
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} | f41f873f4b039969347bdd45fac7f9f72f202529b5671c07052ed829cd267ffc | Mussels in pineapple curry with coconut rice recipe
An average of 4.5 out of 5 stars from 11 ratings A seafood curry with a difference – this recipe is sweetened with blended pineapple and served with rich coconut rice. 350g/12oz long-grain or jasmine rice290ml/10fl oz coconut milk¾ tsp salt1 pandan leaf (washed, dried and tied into a knot) 350g/12oz long-grain or jasmine rice 290ml/10fl oz coconut milk ¾ tsp salt 1 pandan leaf (washed, dried and tied into a knot) 2 red chillies, roughly chopped100g/3½oz onion, roughly chopped2–4 lime leaves, chopped2 garlic cloves2.5cm/1in fresh root ginger, roughly chopped1½ tsp ground turmeric25g/1oz shrimp paste 2 red chillies, roughly chopped 100g/3½oz onion, roughly chopped 2–4 lime leaves, chopped 2 garlic cloves 2.5cm/1in fresh root ginger, roughly chopped 1½ tsp ground turmeric 25g/1oz shrimp paste 100g/3½oz pineapple, roughly chopped (see tip)4 tbsp oil100ml/3½fl oz coconut milk1½ tsp tamarind paste1kg/2lb 4oz mussels, scrubbed and debearded (Discard any mussels with broken shells and any that refuse to close when tapped)1 tbsp chopped fresh mint1 tbsp chopped fresh coriander 100g/3½oz pineapple, roughly chopped (see tip) 4 tbsp oil 100ml/3½fl oz coconut milk 1½ tsp tamarind paste 1kg/2lb 4oz mussels, scrubbed and debearded (Discard any mussels with broken shells and any that refuse to close when tapped) 1 tbsp chopped fresh mint 1 tbsp chopped fresh coriander Method Put the uncooked rice into a saucepan with a lid. Cover with water and wash the rice by swishing it around with your hand. Drain in a sieve, rinse under cold running water and drain. Repeat the washing process three times. Return the rice to the saucepan.Add the coconut milk and salt, and then add water so that the level of the liquid comes to the first joint of your finger when the tip of your pinky finger is resting on top of the rice. (It is essentially a 1:1 ratio.) Add the pandan leaf to the rice and put the lid on.Put the pan on a high heat. Bring the rice to the boil – this is one of the few times I would recommend that you watch a pan come to the boil. As soon as the pan comes to the boil, turn down the heat to its lowest level (move it to a smaller hob ring if necessary) cover with a lid and leave to simmer for 25 minutes. Do not take the lid off or stir.Turn off the heat and leave for another minute or two. Then fluff up the rice with a fork, a pair of chopsticks or ideally a rice paddle. If you don’t fluff your rice once it’s finished cooking, the bottom will crisp up and the rice ends up rather solid without the desired fluffiness. To make the spice paste, blend all of the ingredients into a fine purée in a food processor and then transfer to a bowl. There is no need to wash the food processor bowl before the next step. To make the curried mussels, blend the pineapple into a fine purée in the food processor. Heat the oil in a large saucepan over a medium heat and fry the spice paste until fragrant and the paste has become a darker shade of red. Add the blended pineapple, coconut milk, tamarind paste and 100ml/3½fl oz water. Bring to the boil and then reduce to a simmer for 5 minutes over a low heat. Add the mussels to the pan, turn the heat up to medium, cover and cook for 5 minutes or until the mussels are open. Discard any mussels that remain closed. Garnish with the herbs and serve immediately. Serve the rice in a separate bowl. Put the uncooked rice into a saucepan with a lid. Cover with water and wash the rice by swishing it around with your hand. Drain in a sieve, rinse under cold running water and drain. Repeat the washing process three times. Return the rice to the saucepan. Put the uncooked rice into a saucepan with a lid. Cover with water and wash the rice by swishing it around with your hand. Drain in a sieve, rinse under cold running water and drain. Repeat the washing process three times. Return the rice to the saucepan. Add the coconut milk and salt, and then add water so that the level of the liquid comes to the first joint of your finger when the tip of your pinky finger is resting on top of the rice. (It is essentially a 1:1 ratio.) Add the pandan leaf to the rice and put the lid on. Add the coconut milk and salt, and then add water so that the level of the liquid comes to the first joint of your finger when the tip of your pinky finger is resting on top of the rice. (It is essentially a 1:1 ratio.) Add the pandan leaf to the rice and put the lid on. Put the pan on a high heat. Bring the rice to the boil – this is one of the few times I would recommend that you watch a pan come to the boil. As soon as the pan comes to the boil, turn down the heat to its lowest level (move it to a smaller hob ring if necessary) cover with a lid and leave to simmer for 25 minutes. Do not take the lid off or stir. Put the pan on a high heat. Bring the rice to the boil – this is one of the few times I would recommend that you watch a pan come to the boil. As soon as the pan comes to the boil, turn down the heat to its lowest level (move it to a smaller hob ring if necessary) cover with a lid and leave to simmer for 25 minutes. Do not take the lid off or stir. Turn off the heat and leave for another minute or two. Then fluff up the rice with a fork, a pair of chopsticks or ideally a rice paddle. If you don’t fluff your rice once it’s finished cooking, the bottom will crisp up and the rice ends up rather solid without the desired fluffiness. Turn off the heat and leave for another minute or two. Then fluff up the rice with a fork, a pair of chopsticks or ideally a rice paddle. If you don’t fluff your rice once it’s finished cooking, the bottom will crisp up and the rice ends up rather solid without the desired fluffiness. To make the spice paste, blend all of the ingredients into a fine purée in a food processor and then transfer to a bowl. There is no need to wash the food processor bowl before the next step. To make the spice paste, blend all of the ingredients into a fine purée in a food processor and then transfer to a bowl. There is no need to wash the food processor bowl before the next step. To make the curried mussels, blend the pineapple into a fine purée in the food processor. To make the curried mussels, blend the pineapple into a fine purée in the food processor. Heat the oil in a large saucepan over a medium heat and fry the spice paste until fragrant and the paste has become a darker shade of red. Add the blended pineapple, coconut milk, tamarind paste and 100ml/3½fl oz water. Bring to the boil and then reduce to a simmer for 5 minutes over a low heat. Heat the oil in a large saucepan over a medium heat and fry the spice paste until fragrant and the paste has become a darker shade of red. Add the blended pineapple, coconut milk, tamarind paste and 100ml/3½fl oz water. Bring to the boil and then reduce to a simmer for 5 minutes over a low heat. Add the mussels to the pan, turn the heat up to medium, cover and cook for 5 minutes or until the mussels are open. Discard any mussels that remain closed. Garnish with the herbs and serve immediately. Serve the rice in a separate bowl. Add the mussels to the pan, turn the heat up to medium, cover and cook for 5 minutes or until the mussels are open. Discard any mussels that remain closed. Garnish with the herbs and serve immediately. Serve the rice in a separate bowl. Recipe tips If using tinned pineapple, do not use tinned pineapple in syrup as it is too sweet. Tinned pineapple in juice is fine to use. | {
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"title": "Mussels in pineapple curry with coconut rice recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings A seafood curry with a difference – this recipe is sweetened with blended pineapple and served with rich coconut rice. 350g/12oz long-grain or jasmine rice290ml/10fl oz coconut milk¾ tsp salt1 pandan leaf (washed, dried and tied into a knot) 350g/12oz long-grain or jasmine rice 290ml/10fl oz coconut milk ¾ tsp salt 1 pandan leaf (washed, dried and tied into a knot) 2 red chillies, roughly chopped100g/3½oz onion, roughly chopped2–4 lime leaves, chopped2 garlic cloves2.5cm/1in fresh root ginger, roughly chopped1½ tsp ground turmeric25g/1oz shrimp paste 2 red chillies, roughly chopped 100g/3½oz onion, roughly chopped 2–4 lime leaves, chopped 2 garlic cloves 2.5cm/1in fresh root ginger, roughly chopped 1½ tsp ground turmeric 25g/1oz shrimp paste 100g/3½oz pineapple, roughly chopped (see tip)4 tbsp oil100ml/3½fl oz coconut milk1½ tsp tamarind paste1kg/2lb 4oz mussels, scrubbed and debearded (Discard any mussels with broken shells and any that refuse to close when tapped)1 tbsp chopped fresh mint1 tbsp chopped fresh coriander 100g/3½oz pineapple, roughly chopped (see tip) 4 tbsp oil 100ml/3½fl oz coconut milk 1½ tsp tamarind paste 1kg/2lb 4oz mussels, scrubbed and debearded (Discard any mussels with broken shells and any that refuse to close when tapped) 1 tbsp chopped fresh mint 1 tbsp chopped fresh coriander Method Put the uncooked rice into a saucepan with a lid. Cover with water and wash the rice by swishing it around with your hand. Drain in a sieve, rinse under cold running water and drain. Repeat the washing process three times. Return the rice to the saucepan.Add the coconut milk and salt, and then add water so that the level of the liquid comes to the first joint of your finger when the tip of your pinky finger is resting on top of the rice. (It is essentially a 1:1 ratio.) Add the pandan leaf to the rice and put the lid on.Put the pan on a high heat. Bring the rice to the boil – this is one of the few times I would recommend that you watch a pan come to the boil. As soon as the pan comes to the boil, turn down the heat to its lowest level (move it to a smaller hob ring if necessary) cover with a lid and leave to simmer for 25 minutes. Do not take the lid off or stir.Turn off the heat and leave for another minute or two. Then fluff up the rice with a fork, a pair of chopsticks or ideally a rice paddle. If you don’t fluff your rice once it’s finished cooking, the bottom will crisp up and the rice ends up rather solid without the desired fluffiness. To make the spice paste, blend all of the ingredients into a fine purée in a food processor and then transfer to a bowl. There is no need to wash the food processor bowl before the next step. To make the curried mussels, blend the pineapple into a fine purée in the food processor. Heat the oil in a large saucepan over a medium heat and fry the spice paste until fragrant and the paste has become a darker shade of red. Add the blended pineapple, coconut milk, tamarind paste and 100ml/3½fl oz water. Bring to the boil and then reduce to a simmer for 5 minutes over a low heat. Add the mussels to the pan, turn the heat up to medium, cover and cook for 5 minutes or until the mussels are open. Discard any mussels that remain closed. Garnish with the herbs and serve immediately. Serve the rice in a separate bowl. Put the uncooked rice into a saucepan with a lid. Cover with water and wash the rice by swishing it around with your hand. Drain in a sieve, rinse under cold running water and drain. Repeat the washing process three times. Return the rice to the saucepan. Put the uncooked rice into a saucepan with a lid. Cover with water and wash the rice by swishing it around with your hand. Drain in a sieve, rinse under cold running water and drain. Repeat the washing process three times. Return the rice to the saucepan. Add the coconut milk and salt, and then add water so that the level of the liquid comes to the first joint of your finger when the tip of your pinky finger is resting on top of the rice. (It is essentially a 1:1 ratio.) Add the pandan leaf to the rice and put the lid on. Add the coconut milk and salt, and then add water so that the level of the liquid comes to the first joint of your finger when the tip of your pinky finger is resting on top of the rice. (It is essentially a 1:1 ratio.) Add the pandan leaf to the rice and put the lid on. Put the pan on a high heat. Bring the rice to the boil – this is one of the few times I would recommend that you watch a pan come to the boil. As soon as the pan comes to the boil, turn down the heat to its lowest level (move it to a smaller hob ring if necessary) cover with a lid and leave to simmer for 25 minutes. Do not take the lid off or stir. Put the pan on a high heat. Bring the rice to the boil – this is one of the few times I would recommend that you watch a pan come to the boil. As soon as the pan comes to the boil, turn down the heat to its lowest level (move it to a smaller hob ring if necessary) cover with a lid and leave to simmer for 25 minutes. Do not take the lid off or stir. Turn off the heat and leave for another minute or two. Then fluff up the rice with a fork, a pair of chopsticks or ideally a rice paddle. If you don’t fluff your rice once it’s finished cooking, the bottom will crisp up and the rice ends up rather solid without the desired fluffiness. Turn off the heat and leave for another minute or two. Then fluff up the rice with a fork, a pair of chopsticks or ideally a rice paddle. If you don’t fluff your rice once it’s finished cooking, the bottom will crisp up and the rice ends up rather solid without the desired fluffiness. To make the spice paste, blend all of the ingredients into a fine purée in a food processor and then transfer to a bowl. There is no need to wash the food processor bowl before the next step. To make the spice paste, blend all of the ingredients into a fine purée in a food processor and then transfer to a bowl. There is no need to wash the food processor bowl before the next step. To make the curried mussels, blend the pineapple into a fine purée in the food processor. To make the curried mussels, blend the pineapple into a fine purée in the food processor. Heat the oil in a large saucepan over a medium heat and fry the spice paste until fragrant and the paste has become a darker shade of red. Add the blended pineapple, coconut milk, tamarind paste and 100ml/3½fl oz water. Bring to the boil and then reduce to a simmer for 5 minutes over a low heat. Heat the oil in a large saucepan over a medium heat and fry the spice paste until fragrant and the paste has become a darker shade of red. Add the blended pineapple, coconut milk, tamarind paste and 100ml/3½fl oz water. Bring to the boil and then reduce to a simmer for 5 minutes over a low heat. Add the mussels to the pan, turn the heat up to medium, cover and cook for 5 minutes or until the mussels are open. Discard any mussels that remain closed. Garnish with the herbs and serve immediately. Serve the rice in a separate bowl. Add the mussels to the pan, turn the heat up to medium, cover and cook for 5 minutes or until the mussels are open. Discard any mussels that remain closed. Garnish with the herbs and serve immediately. Serve the rice in a separate bowl. Recipe tips If using tinned pineapple, do not use tinned pineapple in syrup as it is too sweet. Tinned pineapple in juice is fine to use."
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An average of 0.0 out of 5 stars from 0 ratings Fresh seafood simmered in wine, tomatoes and herbs, served on top of aromatic couscous. Perfect for a summer dinner party. 200g/7oz couscous pinch saffron 1 cinnamon stick 1 tsp coriander seeds, crushed 1 litre/1¾ pints hot fish stock 4 tbsp olive oil 200g/7oz couscous pinch saffron 1 cinnamon stick 1 tsp coriander seeds, crushed 1 litre/1¾ pints hot fish stock 4 tbsp olive oil ½ onion, diced ½ fennel bulb, diced 2 celery sticks, diced ½ tsp chilli flakes 3 garlic cloves, chopped 200ml/7fl oz white wine 200ml/7fl oz Marsala wine 400g tin chopped tomatoes 1kg/2lb 4oz mussels, scrubbed and debearded 1kg/2lb 4oz clams, scrubbed and debearded 2 bay leaves small bunch fresh thyme 1 whole sea bass (about 700g–1kg/1lb 9oz–2lb 4oz), cut into steaks through the bone3 medium squid small bunch fresh dill, choppedolive oil ½ onion, diced ½ fennel bulb, diced 2 celery sticks, diced ½ tsp chilli flakes 3 garlic cloves, chopped 200ml/7fl oz white wine 200ml/7fl oz Marsala wine 400g tin chopped tomatoes 1kg/2lb 4oz mussels, scrubbed and debearded 1kg/2lb 4oz clams, scrubbed and debearded 2 bay leaves small bunch fresh thyme 1 whole sea bass (about 700g–1kg/1lb 9oz–2lb 4oz), cut into steaks through the bone 3 medium squid small bunch fresh dill, chopped olive oil 1 lemon, zest onlysmall bunch fresh parsley, chopped 100g/3½oz blanched almonds, chopped 2 garlic cloves, crushed 1 lemon, zest only small bunch fresh parsley, chopped 100g/3½oz blanched almonds, chopped 2 garlic cloves, crushed Method For the couscous, put all the ingredients except the stock and oil in a large bowl. Pour over the hot stock, cover and set aside at room temperature. Put a large frying pan over a low heat with a splash of olive oil. Add the onion, fennel and celery, then fry for 15 minutes until soft. Add the chilli flakes, garlic and deglaze with the Marsala wine and reduce by half. Add the tinned tomatoes.Discard any mussels and clams with broken shells and any that refuse to close when tapped. Heat a large saucepan with a lid, over medium heat and add the clams and mussels, white wine, the bay leaf and thyme. Once all opened, strain and keep the liquid. Discard any mussels and clams that remain closed.Pick the meat from the shells of the mussels and clams. Add the cooking liquid from the shellfish, with the seabass steaks to the tomato sauce. Stir the squid and dill through, just before serving. Combine all the garnish ingredients in a bowl. Add the olive oil to the couscous and fluff-up with a fork. Divide the couscous between serving plates and spoon the fish stew on top. Garnish with the nuts and parsley mix. For the couscous, put all the ingredients except the stock and oil in a large bowl. Pour over the hot stock, cover and set aside at room temperature. For the couscous, put all the ingredients except the stock and oil in a large bowl. Pour over the hot stock, cover and set aside at room temperature. Put a large frying pan over a low heat with a splash of olive oil. Add the onion, fennel and celery, then fry for 15 minutes until soft. Add the chilli flakes, garlic and deglaze with the Marsala wine and reduce by half. Add the tinned tomatoes. Put a large frying pan over a low heat with a splash of olive oil. Add the onion, fennel and celery, then fry for 15 minutes until soft. Add the chilli flakes, garlic and deglaze with the Marsala wine and reduce by half. Add the tinned tomatoes. Discard any mussels and clams with broken shells and any that refuse to close when tapped. Heat a large saucepan with a lid, over medium heat and add the clams and mussels, white wine, the bay leaf and thyme. Once all opened, strain and keep the liquid. Discard any mussels and clams that remain closed. Discard any mussels and clams with broken shells and any that refuse to close when tapped. Heat a large saucepan with a lid, over medium heat and add the clams and mussels, white wine, the bay leaf and thyme. Once all opened, strain and keep the liquid. Discard any mussels and clams that remain closed. Pick the meat from the shells of the mussels and clams. Pick the meat from the shells of the mussels and clams. Add the cooking liquid from the shellfish, with the seabass steaks to the tomato sauce. Stir the squid and dill through, just before serving. Add the cooking liquid from the shellfish, with the seabass steaks to the tomato sauce. Stir the squid and dill through, just before serving. Combine all the garnish ingredients in a bowl. Add the olive oil to the couscous and fluff-up with a fork. Divide the couscous between serving plates and spoon the fish stew on top. Garnish with the nuts and parsley mix. Combine all the garnish ingredients in a bowl. Add the olive oil to the couscous and fluff-up with a fork. Divide the couscous between serving plates and spoon the fish stew on top. Garnish with the nuts and parsley mix. | {
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"title": "Sicilian-style fish and couscous recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Fresh seafood simmered in wine, tomatoes and herbs, served on top of aromatic couscous. Perfect for a summer dinner party. 200g/7oz couscous pinch saffron 1 cinnamon stick 1 tsp coriander seeds, crushed 1 litre/1¾ pints hot fish stock 4 tbsp olive oil 200g/7oz couscous pinch saffron 1 cinnamon stick 1 tsp coriander seeds, crushed 1 litre/1¾ pints hot fish stock 4 tbsp olive oil ½ onion, diced ½ fennel bulb, diced 2 celery sticks, diced ½ tsp chilli flakes 3 garlic cloves, chopped 200ml/7fl oz white wine 200ml/7fl oz Marsala wine 400g tin chopped tomatoes 1kg/2lb 4oz mussels, scrubbed and debearded 1kg/2lb 4oz clams, scrubbed and debearded 2 bay leaves small bunch fresh thyme 1 whole sea bass (about 700g–1kg/1lb 9oz–2lb 4oz), cut into steaks through the bone3 medium squid small bunch fresh dill, choppedolive oil ½ onion, diced ½ fennel bulb, diced 2 celery sticks, diced ½ tsp chilli flakes 3 garlic cloves, chopped 200ml/7fl oz white wine 200ml/7fl oz Marsala wine 400g tin chopped tomatoes 1kg/2lb 4oz mussels, scrubbed and debearded 1kg/2lb 4oz clams, scrubbed and debearded 2 bay leaves small bunch fresh thyme 1 whole sea bass (about 700g–1kg/1lb 9oz–2lb 4oz), cut into steaks through the bone 3 medium squid small bunch fresh dill, chopped olive oil 1 lemon, zest onlysmall bunch fresh parsley, chopped 100g/3½oz blanched almonds, chopped 2 garlic cloves, crushed 1 lemon, zest only small bunch fresh parsley, chopped 100g/3½oz blanched almonds, chopped 2 garlic cloves, crushed Method For the couscous, put all the ingredients except the stock and oil in a large bowl. Pour over the hot stock, cover and set aside at room temperature. Put a large frying pan over a low heat with a splash of olive oil. Add the onion, fennel and celery, then fry for 15 minutes until soft. Add the chilli flakes, garlic and deglaze with the Marsala wine and reduce by half. Add the tinned tomatoes.Discard any mussels and clams with broken shells and any that refuse to close when tapped. Heat a large saucepan with a lid, over medium heat and add the clams and mussels, white wine, the bay leaf and thyme. Once all opened, strain and keep the liquid. Discard any mussels and clams that remain closed.Pick the meat from the shells of the mussels and clams. Add the cooking liquid from the shellfish, with the seabass steaks to the tomato sauce. Stir the squid and dill through, just before serving. Combine all the garnish ingredients in a bowl. Add the olive oil to the couscous and fluff-up with a fork. Divide the couscous between serving plates and spoon the fish stew on top. Garnish with the nuts and parsley mix. For the couscous, put all the ingredients except the stock and oil in a large bowl. Pour over the hot stock, cover and set aside at room temperature. For the couscous, put all the ingredients except the stock and oil in a large bowl. Pour over the hot stock, cover and set aside at room temperature. Put a large frying pan over a low heat with a splash of olive oil. Add the onion, fennel and celery, then fry for 15 minutes until soft. Add the chilli flakes, garlic and deglaze with the Marsala wine and reduce by half. Add the tinned tomatoes. Put a large frying pan over a low heat with a splash of olive oil. Add the onion, fennel and celery, then fry for 15 minutes until soft. Add the chilli flakes, garlic and deglaze with the Marsala wine and reduce by half. Add the tinned tomatoes. Discard any mussels and clams with broken shells and any that refuse to close when tapped. Heat a large saucepan with a lid, over medium heat and add the clams and mussels, white wine, the bay leaf and thyme. Once all opened, strain and keep the liquid. Discard any mussels and clams that remain closed. Discard any mussels and clams with broken shells and any that refuse to close when tapped. Heat a large saucepan with a lid, over medium heat and add the clams and mussels, white wine, the bay leaf and thyme. Once all opened, strain and keep the liquid. Discard any mussels and clams that remain closed. Pick the meat from the shells of the mussels and clams. Pick the meat from the shells of the mussels and clams. Add the cooking liquid from the shellfish, with the seabass steaks to the tomato sauce. Stir the squid and dill through, just before serving. Add the cooking liquid from the shellfish, with the seabass steaks to the tomato sauce. Stir the squid and dill through, just before serving. Combine all the garnish ingredients in a bowl. Add the olive oil to the couscous and fluff-up with a fork. Divide the couscous between serving plates and spoon the fish stew on top. Garnish with the nuts and parsley mix. Combine all the garnish ingredients in a bowl. Add the olive oil to the couscous and fluff-up with a fork. Divide the couscous between serving plates and spoon the fish stew on top. Garnish with the nuts and parsley mix."
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} | 11d87f24f0c506514e2a7f57f7c5f955c1f8cfc680eb6d22156656ebaadc69a4 | Seafood risotto recipe
Peel the prawns, reserving the shells for the stock. Set the prawns aside until needed. Wash the mussels, scrape them clean and pull out the beards. Cook the mussels in a pan over a high heat with a splash of water, covering tightly and shaking the pan occasionally to move them around until they have opened. Discard any mussels that have not opened.Strain the mussels through a colander to remove any grit, reserving the liquor for the stock. Remove the mussels from all but 8 of the shells, discard the empty shells. Leaving a few whole mussels in the risotto makes it look very appetizing. Set the mussels aside until needed.To make the stock, heat the oil in a large pan and add the garlic, carrot, celery, onion, leek and chilli. Fry for 5 minutes without colouring. Add the reserved prawn shells and cook for another couple of minutes then add the tomato, saffron, fish stock and mussel liquor. Bring to the boil and simmer for 30 minutes then push through a conical sieve with the back of a ladle to extract as much flavour as possible.To make the risotto, melt the butter in a heavy-based pan (this will lessen the chance of the risotto burning on the bottom as it cooks) then add the shallots and garlic and fry gently until softened. Add the rice and stir for a couple of minutes until well-coated with butter. Pour in the wine. Bring to the boil then remove from the heat and let the rice absorb all the liquid. You can make the risotto to this stage some time before completing the dish. The final cooking time, about 20 minutes, is reduced to about 10 minutes by doing this.Return the pan to a medium heat and add the shellfish stock to the rice in three stages, allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed.When the rice is just tender but still firm to the bite (al dente), add the parmesan. (The small amount of stock left at this stage will be absorbed by the cheese.) While the risotto is cooking, brush the monkfish and and squid with olive oil and place in a single layer on a baking tray. Preheat the grill to high. Grill the fish for 3-4 minutes until cooked through. To serve, carefully mix the seafood including the mussels into the risotto. Leave a few pieces on top to garnish. Peel the prawns, reserving the shells for the stock. Set the prawns aside until needed. Wash the mussels, scrape them clean and pull out the beards. Peel the prawns, reserving the shells for the stock. Set the prawns aside until needed. Wash the mussels, scrape them clean and pull out the beards. Cook the mussels in a pan over a high heat with a splash of water, covering tightly and shaking the pan occasionally to move them around until they have opened. Discard any mussels that have not opened. Cook the mussels in a pan over a high heat with a splash of water, covering tightly and shaking the pan occasionally to move them around until they have opened. Discard any mussels that have not opened. Strain the mussels through a colander to remove any grit, reserving the liquor for the stock. Remove the mussels from all but 8 of the shells, discard the empty shells. Leaving a few whole mussels in the risotto makes it look very appetizing. Set the mussels aside until needed. Strain the mussels through a colander to remove any grit, reserving the liquor for the stock. Remove the mussels from all but 8 of the shells, discard the empty shells. Leaving a few whole mussels in the risotto makes it look very appetizing. Set the mussels aside until needed. To make the stock, heat the oil in a large pan and add the garlic, carrot, celery, onion, leek and chilli. Fry for 5 minutes without colouring. Add the reserved prawn shells and cook for another couple of minutes then add the tomato, saffron, fish stock and mussel liquor. Bring to the boil and simmer for 30 minutes then push through a conical sieve with the back of a ladle to extract as much flavour as possible. To make the stock, heat the oil in a large pan and add the garlic, carrot, celery, onion, leek and chilli. Fry for 5 minutes without colouring. Add the reserved prawn shells and cook for another couple of minutes then add the tomato, saffron, fish stock and mussel liquor. Bring to the boil and simmer for 30 minutes then push through a conical sieve with the back of a ladle to extract as much flavour as possible. To make the risotto, melt the butter in a heavy-based pan (this will lessen the chance of the risotto burning on the bottom as it cooks) then add the shallots and garlic and fry gently until softened. Add the rice and stir for a couple of minutes until well-coated with butter. To make the risotto, melt the butter in a heavy-based pan (this will lessen the chance of the risotto burning on the bottom as it cooks) then add the shallots and garlic and fry gently until softened. Add the rice and stir for a couple of minutes until well-coated with butter. Pour in the wine. Bring to the boil then remove from the heat and let the rice absorb all the liquid. You can make the risotto to this stage some time before completing the dish. The final cooking time, about 20 minutes, is reduced to about 10 minutes by doing this. Pour in the wine. Bring to the boil then remove from the heat and let the rice absorb all the liquid. You can make the risotto to this stage some time before completing the dish. The final cooking time, about 20 minutes, is reduced to about 10 minutes by doing this. Return the pan to a medium heat and add the shellfish stock to the rice in three stages, allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed. Return the pan to a medium heat and add the shellfish stock to the rice in three stages, allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed. When the rice is just tender but still firm to the bite (al dente), add the parmesan. (The small amount of stock left at this stage will be absorbed by the cheese.) When the rice is just tender but still firm to the bite (al dente), add the parmesan. (The small amount of stock left at this stage will be absorbed by the cheese.) While the risotto is cooking, brush the monkfish and and squid with olive oil and place in a single layer on a baking tray. While the risotto is cooking, brush the monkfish and and squid with olive oil and place in a single layer on a baking tray. Preheat the grill to high. Grill the fish for 3-4 minutes until cooked through. Preheat the grill to high. Grill the fish for 3-4 minutes until cooked through. To serve, carefully mix the seafood including the mussels into the risotto. Leave a few pieces on top to garnish. To serve, carefully mix the seafood including the mussels into the risotto. Leave a few pieces on top to garnish. | {
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"title": "Seafood risotto recipe",
"content": "Peel the prawns, reserving the shells for the stock. Set the prawns aside until needed. Wash the mussels, scrape them clean and pull out the beards. Cook the mussels in a pan over a high heat with a splash of water, covering tightly and shaking the pan occasionally to move them around until they have opened. Discard any mussels that have not opened.Strain the mussels through a colander to remove any grit, reserving the liquor for the stock. Remove the mussels from all but 8 of the shells, discard the empty shells. Leaving a few whole mussels in the risotto makes it look very appetizing. Set the mussels aside until needed.To make the stock, heat the oil in a large pan and add the garlic, carrot, celery, onion, leek and chilli. Fry for 5 minutes without colouring. Add the reserved prawn shells and cook for another couple of minutes then add the tomato, saffron, fish stock and mussel liquor. Bring to the boil and simmer for 30 minutes then push through a conical sieve with the back of a ladle to extract as much flavour as possible.To make the risotto, melt the butter in a heavy-based pan (this will lessen the chance of the risotto burning on the bottom as it cooks) then add the shallots and garlic and fry gently until softened. Add the rice and stir for a couple of minutes until well-coated with butter. Pour in the wine. Bring to the boil then remove from the heat and let the rice absorb all the liquid. You can make the risotto to this stage some time before completing the dish. The final cooking time, about 20 minutes, is reduced to about 10 minutes by doing this.Return the pan to a medium heat and add the shellfish stock to the rice in three stages, allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed.When the rice is just tender but still firm to the bite (al dente), add the parmesan. (The small amount of stock left at this stage will be absorbed by the cheese.) While the risotto is cooking, brush the monkfish and and squid with olive oil and place in a single layer on a baking tray. Preheat the grill to high. Grill the fish for 3-4 minutes until cooked through. To serve, carefully mix the seafood including the mussels into the risotto. Leave a few pieces on top to garnish. Peel the prawns, reserving the shells for the stock. Set the prawns aside until needed. Wash the mussels, scrape them clean and pull out the beards. Peel the prawns, reserving the shells for the stock. Set the prawns aside until needed. Wash the mussels, scrape them clean and pull out the beards. Cook the mussels in a pan over a high heat with a splash of water, covering tightly and shaking the pan occasionally to move them around until they have opened. Discard any mussels that have not opened. Cook the mussels in a pan over a high heat with a splash of water, covering tightly and shaking the pan occasionally to move them around until they have opened. Discard any mussels that have not opened. Strain the mussels through a colander to remove any grit, reserving the liquor for the stock. Remove the mussels from all but 8 of the shells, discard the empty shells. Leaving a few whole mussels in the risotto makes it look very appetizing. Set the mussels aside until needed. Strain the mussels through a colander to remove any grit, reserving the liquor for the stock. Remove the mussels from all but 8 of the shells, discard the empty shells. Leaving a few whole mussels in the risotto makes it look very appetizing. Set the mussels aside until needed. To make the stock, heat the oil in a large pan and add the garlic, carrot, celery, onion, leek and chilli. Fry for 5 minutes without colouring. Add the reserved prawn shells and cook for another couple of minutes then add the tomato, saffron, fish stock and mussel liquor. Bring to the boil and simmer for 30 minutes then push through a conical sieve with the back of a ladle to extract as much flavour as possible. To make the stock, heat the oil in a large pan and add the garlic, carrot, celery, onion, leek and chilli. Fry for 5 minutes without colouring. Add the reserved prawn shells and cook for another couple of minutes then add the tomato, saffron, fish stock and mussel liquor. Bring to the boil and simmer for 30 minutes then push through a conical sieve with the back of a ladle to extract as much flavour as possible. To make the risotto, melt the butter in a heavy-based pan (this will lessen the chance of the risotto burning on the bottom as it cooks) then add the shallots and garlic and fry gently until softened. Add the rice and stir for a couple of minutes until well-coated with butter. To make the risotto, melt the butter in a heavy-based pan (this will lessen the chance of the risotto burning on the bottom as it cooks) then add the shallots and garlic and fry gently until softened. Add the rice and stir for a couple of minutes until well-coated with butter. Pour in the wine. Bring to the boil then remove from the heat and let the rice absorb all the liquid. You can make the risotto to this stage some time before completing the dish. The final cooking time, about 20 minutes, is reduced to about 10 minutes by doing this. Pour in the wine. Bring to the boil then remove from the heat and let the rice absorb all the liquid. You can make the risotto to this stage some time before completing the dish. The final cooking time, about 20 minutes, is reduced to about 10 minutes by doing this. Return the pan to a medium heat and add the shellfish stock to the rice in three stages, allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed. Return the pan to a medium heat and add the shellfish stock to the rice in three stages, allowing the liquid to be absorbed each time before adding the next amount. Stir continuously until the stock is almost completely absorbed. When the rice is just tender but still firm to the bite (al dente), add the parmesan. (The small amount of stock left at this stage will be absorbed by the cheese.) When the rice is just tender but still firm to the bite (al dente), add the parmesan. (The small amount of stock left at this stage will be absorbed by the cheese.) While the risotto is cooking, brush the monkfish and and squid with olive oil and place in a single layer on a baking tray. While the risotto is cooking, brush the monkfish and and squid with olive oil and place in a single layer on a baking tray. Preheat the grill to high. Grill the fish for 3-4 minutes until cooked through. Preheat the grill to high. Grill the fish for 3-4 minutes until cooked through. To serve, carefully mix the seafood including the mussels into the risotto. Leave a few pieces on top to garnish. To serve, carefully mix the seafood including the mussels into the risotto. Leave a few pieces on top to garnish."
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} | 624b84cab7f7f5ff8943ac3229b83345cc0fae5d077cd152faad5a7facc24a3c | Mussels ‘Rockefeller’ style recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mussels_rockefeller_21768_16x9.jpg Finger bowls at the ready for a classy mussel recipe that packs a punch - serve with toasted baguette or sourdough. 30g/1oz butter2 small shallots, finely chopped1 celery stick, peeled and chopped1kg/2lb 4oz mussels, cleaned and de-bearded30ml/1fl oz pastis200ml/7fl oz dry sherry 30g/1oz butter 2 small shallots, finely chopped 1 celery stick, peeled and chopped 1kg/2lb 4oz mussels, cleaned and de-bearded 30ml/1fl oz pastis 200ml/7fl oz dry sherry 200g/7oz spinach 10g/¼oz fresh parsley leaves, chopped2 sprigs fresh tarragon, leaves only2-3 drops Tabasco 200g/7oz spinach 10g/¼oz fresh parsley leaves, chopped 2 sprigs fresh tarragon, leaves only 2-3 drops Tabasco Method Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds. Drain the spinach, rinse it under cold water, squeeze and pat dry.Melt the butter in a large saucepan and gently fry the shallots and celery until softened. Tip in the mussels, increase the heat until the sound of sizzling emanates from beneath, then add the pastis and sherry. Shake the saucepan once steam appears, place back onto the heat, and continue cooking for a further 1-2 minutes. Once all the shells are fully open, immediately strain into a colander suspended over a bowl. Shake the mussels to extract the juices and set aside. Pour the juices into a blender along with the reserved spinach and other remaining ‘Rockefeller’ ingredients. Blend until smooth and return the green sauce to the mussel cooking pot. Remove the empty half shell from all the mussels and add the full halves to the green sauce. Briefly reheat and serve. Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds. Drain the spinach, rinse it under cold water, squeeze and pat dry. Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds. Drain the spinach, rinse it under cold water, squeeze and pat dry. Melt the butter in a large saucepan and gently fry the shallots and celery until softened. Tip in the mussels, increase the heat until the sound of sizzling emanates from beneath, then add the pastis and sherry. Shake the saucepan once steam appears, place back onto the heat, and continue cooking for a further 1-2 minutes. Melt the butter in a large saucepan and gently fry the shallots and celery until softened. Tip in the mussels, increase the heat until the sound of sizzling emanates from beneath, then add the pastis and sherry. Shake the saucepan once steam appears, place back onto the heat, and continue cooking for a further 1-2 minutes. Once all the shells are fully open, immediately strain into a colander suspended over a bowl. Shake the mussels to extract the juices and set aside. Once all the shells are fully open, immediately strain into a colander suspended over a bowl. Shake the mussels to extract the juices and set aside. Pour the juices into a blender along with the reserved spinach and other remaining ‘Rockefeller’ ingredients. Blend until smooth and return the green sauce to the mussel cooking pot. Pour the juices into a blender along with the reserved spinach and other remaining ‘Rockefeller’ ingredients. Blend until smooth and return the green sauce to the mussel cooking pot. Remove the empty half shell from all the mussels and add the full halves to the green sauce. Briefly reheat and serve. Remove the empty half shell from all the mussels and add the full halves to the green sauce. Briefly reheat and serve. Recipe tips Make sure you discard any mussels that fail to open once cooked. Because of the copious amount of sauce, the mussels are eaten on the half shell. If you’re making a lot for friends, get everyone involved to help remove the shells. Also be sure to weigh out the parsley in this recipe to ensure you have the correct amount. | {
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"title": "Mussels ‘Rockefeller’ style recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mussels_rockefeller_21768_16x9.jpg Finger bowls at the ready for a classy mussel recipe that packs a punch - serve with toasted baguette or sourdough. 30g/1oz butter2 small shallots, finely chopped1 celery stick, peeled and chopped1kg/2lb 4oz mussels, cleaned and de-bearded30ml/1fl oz pastis200ml/7fl oz dry sherry 30g/1oz butter 2 small shallots, finely chopped 1 celery stick, peeled and chopped 1kg/2lb 4oz mussels, cleaned and de-bearded 30ml/1fl oz pastis 200ml/7fl oz dry sherry 200g/7oz spinach 10g/¼oz fresh parsley leaves, chopped2 sprigs fresh tarragon, leaves only2-3 drops Tabasco 200g/7oz spinach 10g/¼oz fresh parsley leaves, chopped 2 sprigs fresh tarragon, leaves only 2-3 drops Tabasco Method Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds. Drain the spinach, rinse it under cold water, squeeze and pat dry.Melt the butter in a large saucepan and gently fry the shallots and celery until softened. Tip in the mussels, increase the heat until the sound of sizzling emanates from beneath, then add the pastis and sherry. Shake the saucepan once steam appears, place back onto the heat, and continue cooking for a further 1-2 minutes. Once all the shells are fully open, immediately strain into a colander suspended over a bowl. Shake the mussels to extract the juices and set aside. Pour the juices into a blender along with the reserved spinach and other remaining ‘Rockefeller’ ingredients. Blend until smooth and return the green sauce to the mussel cooking pot. Remove the empty half shell from all the mussels and add the full halves to the green sauce. Briefly reheat and serve. Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds. Drain the spinach, rinse it under cold water, squeeze and pat dry. Bring a large pan of salted water to the boil and blanch the spinach for 30 seconds. Drain the spinach, rinse it under cold water, squeeze and pat dry. Melt the butter in a large saucepan and gently fry the shallots and celery until softened. Tip in the mussels, increase the heat until the sound of sizzling emanates from beneath, then add the pastis and sherry. Shake the saucepan once steam appears, place back onto the heat, and continue cooking for a further 1-2 minutes. Melt the butter in a large saucepan and gently fry the shallots and celery until softened. Tip in the mussels, increase the heat until the sound of sizzling emanates from beneath, then add the pastis and sherry. Shake the saucepan once steam appears, place back onto the heat, and continue cooking for a further 1-2 minutes. Once all the shells are fully open, immediately strain into a colander suspended over a bowl. Shake the mussels to extract the juices and set aside. Once all the shells are fully open, immediately strain into a colander suspended over a bowl. Shake the mussels to extract the juices and set aside. Pour the juices into a blender along with the reserved spinach and other remaining ‘Rockefeller’ ingredients. Blend until smooth and return the green sauce to the mussel cooking pot. Pour the juices into a blender along with the reserved spinach and other remaining ‘Rockefeller’ ingredients. Blend until smooth and return the green sauce to the mussel cooking pot. Remove the empty half shell from all the mussels and add the full halves to the green sauce. Briefly reheat and serve. Remove the empty half shell from all the mussels and add the full halves to the green sauce. Briefly reheat and serve. Recipe tips Make sure you discard any mussels that fail to open once cooked. Because of the copious amount of sauce, the mussels are eaten on the half shell. If you’re making a lot for friends, get everyone involved to help remove the shells. Also be sure to weigh out the parsley in this recipe to ensure you have the correct amount."
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} | f2264c55273689d0041956f9dfead3333817620d2513f00f95db6625dade524b | Cornish mussels, bacon, cider and wild garlic recipe
An average of 4.9 out of 5 stars from 7 ratings This simple seafood dish is made even more special by cooking in Cornish cider and adding wild garlic, smoked lardons and clotted cream. 1kg/2lb 4oz mussels, preferably Cornish, scrubbed and debearded3 tbsp olive oil 6 rashers smoked bacon, cut into lardons200ml/7fl oz Cornish cider 1 shallot, peeled and halved1 bay leaf 1 small bunch thyme4 peppercorns25g/1oz unsalted butter1 leek, trimmed and thinly sliced4 tbsp chopped fresh flatleaf parsley4 tbsp chopped fresh tarragon225g/8oz clotted cream150g/5½oz wild garlic, roughly chopped (or baby spinach)1 sourdough loaf or ciabatta, thickly sliced1 garlic clovesalt and freshly ground black pepperwild garlic flowers, to garnish (optional) 1kg/2lb 4oz mussels, preferably Cornish, scrubbed and debearded 3 tbsp olive oil 6 rashers smoked bacon, cut into lardons 200ml/7fl oz Cornish cider 1 shallot, peeled and halved 1 bay leaf 1 small bunch thyme 4 peppercorns 25g/1oz unsalted butter 1 leek, trimmed and thinly sliced 4 tbsp chopped fresh flatleaf parsley 4 tbsp chopped fresh tarragon 225g/8oz clotted cream 150g/5½oz wild garlic, roughly chopped (or baby spinach) 1 sourdough loaf or ciabatta, thickly sliced 1 garlic clove salt and freshly ground black pepper wild garlic flowers, to garnish (optional) Method Wash the mussels under cold water. Discard any mussels with broken shells and any that refuse to close when tapped. Heat the oil in a large saucepan over a medium heat. Fry the lardons until crispy and then set aside. Pour the cider into the pan, add the shallot, bay, thyme and peppercorns and bring to a simmer. Tip the mussels into the pan and cook with the lid on for 4–5 minutes. Give the pan a good shake to distribute the mussels around and allow them to open. Remove the lid and tip the mussels into a colander over a bowl to catch the delicious cider stock. Discard any mussels that remain closed. Give the pan a wipe out, then melt the butter in the pan. Add the leeks and fry gently. Strain the cider stock, add to the leeks and cook until reduced. Add the clotted cream, simmer for 1–2 minutes and then add half of the lardons and half the parsley and tarragon. Stir gently and season with salt and pepper. Return the mussels to the pan and add the wild garlic. Allow to wilt and then ladle the mussels into warm bowls or one big serving bowl. Toast the sourdough slices and rub with the garlic clove. Garnish the mussels with the remaining lardons, parsley, tarragon and wild garlic flowers. Serve immediately with the garlic toast. Wash the mussels under cold water. Discard any mussels with broken shells and any that refuse to close when tapped. Wash the mussels under cold water. Discard any mussels with broken shells and any that refuse to close when tapped. Heat the oil in a large saucepan over a medium heat. Fry the lardons until crispy and then set aside. Heat the oil in a large saucepan over a medium heat. Fry the lardons until crispy and then set aside. Pour the cider into the pan, add the shallot, bay, thyme and peppercorns and bring to a simmer. Tip the mussels into the pan and cook with the lid on for 4–5 minutes. Give the pan a good shake to distribute the mussels around and allow them to open. Remove the lid and tip the mussels into a colander over a bowl to catch the delicious cider stock. Discard any mussels that remain closed. Pour the cider into the pan, add the shallot, bay, thyme and peppercorns and bring to a simmer. Tip the mussels into the pan and cook with the lid on for 4–5 minutes. Give the pan a good shake to distribute the mussels around and allow them to open. Remove the lid and tip the mussels into a colander over a bowl to catch the delicious cider stock. Discard any mussels that remain closed. Give the pan a wipe out, then melt the butter in the pan. Add the leeks and fry gently. Strain the cider stock, add to the leeks and cook until reduced. Add the clotted cream, simmer for 1–2 minutes and then add half of the lardons and half the parsley and tarragon. Stir gently and season with salt and pepper. Give the pan a wipe out, then melt the butter in the pan. Add the leeks and fry gently. Strain the cider stock, add to the leeks and cook until reduced. Add the clotted cream, simmer for 1–2 minutes and then add half of the lardons and half the parsley and tarragon. Stir gently and season with salt and pepper. Return the mussels to the pan and add the wild garlic. Allow to wilt and then ladle the mussels into warm bowls or one big serving bowl. Toast the sourdough slices and rub with the garlic clove. Garnish the mussels with the remaining lardons, parsley, tarragon and wild garlic flowers. Serve immediately with the garlic toast. Return the mussels to the pan and add the wild garlic. Allow to wilt and then ladle the mussels into warm bowls or one big serving bowl. Toast the sourdough slices and rub with the garlic clove. Garnish the mussels with the remaining lardons, parsley, tarragon and wild garlic flowers. Serve immediately with the garlic toast. | {
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"title": "Cornish mussels, bacon, cider and wild garlic recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings This simple seafood dish is made even more special by cooking in Cornish cider and adding wild garlic, smoked lardons and clotted cream. 1kg/2lb 4oz mussels, preferably Cornish, scrubbed and debearded3 tbsp olive oil 6 rashers smoked bacon, cut into lardons200ml/7fl oz Cornish cider 1 shallot, peeled and halved1 bay leaf 1 small bunch thyme4 peppercorns25g/1oz unsalted butter1 leek, trimmed and thinly sliced4 tbsp chopped fresh flatleaf parsley4 tbsp chopped fresh tarragon225g/8oz clotted cream150g/5½oz wild garlic, roughly chopped (or baby spinach)1 sourdough loaf or ciabatta, thickly sliced1 garlic clovesalt and freshly ground black pepperwild garlic flowers, to garnish (optional) 1kg/2lb 4oz mussels, preferably Cornish, scrubbed and debearded 3 tbsp olive oil 6 rashers smoked bacon, cut into lardons 200ml/7fl oz Cornish cider 1 shallot, peeled and halved 1 bay leaf 1 small bunch thyme 4 peppercorns 25g/1oz unsalted butter 1 leek, trimmed and thinly sliced 4 tbsp chopped fresh flatleaf parsley 4 tbsp chopped fresh tarragon 225g/8oz clotted cream 150g/5½oz wild garlic, roughly chopped (or baby spinach) 1 sourdough loaf or ciabatta, thickly sliced 1 garlic clove salt and freshly ground black pepper wild garlic flowers, to garnish (optional) Method Wash the mussels under cold water. Discard any mussels with broken shells and any that refuse to close when tapped. Heat the oil in a large saucepan over a medium heat. Fry the lardons until crispy and then set aside. Pour the cider into the pan, add the shallot, bay, thyme and peppercorns and bring to a simmer. Tip the mussels into the pan and cook with the lid on for 4–5 minutes. Give the pan a good shake to distribute the mussels around and allow them to open. Remove the lid and tip the mussels into a colander over a bowl to catch the delicious cider stock. Discard any mussels that remain closed. Give the pan a wipe out, then melt the butter in the pan. Add the leeks and fry gently. Strain the cider stock, add to the leeks and cook until reduced. Add the clotted cream, simmer for 1–2 minutes and then add half of the lardons and half the parsley and tarragon. Stir gently and season with salt and pepper. Return the mussels to the pan and add the wild garlic. Allow to wilt and then ladle the mussels into warm bowls or one big serving bowl. Toast the sourdough slices and rub with the garlic clove. Garnish the mussels with the remaining lardons, parsley, tarragon and wild garlic flowers. Serve immediately with the garlic toast. Wash the mussels under cold water. Discard any mussels with broken shells and any that refuse to close when tapped. Wash the mussels under cold water. Discard any mussels with broken shells and any that refuse to close when tapped. Heat the oil in a large saucepan over a medium heat. Fry the lardons until crispy and then set aside. Heat the oil in a large saucepan over a medium heat. Fry the lardons until crispy and then set aside. Pour the cider into the pan, add the shallot, bay, thyme and peppercorns and bring to a simmer. Tip the mussels into the pan and cook with the lid on for 4–5 minutes. Give the pan a good shake to distribute the mussels around and allow them to open. Remove the lid and tip the mussels into a colander over a bowl to catch the delicious cider stock. Discard any mussels that remain closed. Pour the cider into the pan, add the shallot, bay, thyme and peppercorns and bring to a simmer. Tip the mussels into the pan and cook with the lid on for 4–5 minutes. Give the pan a good shake to distribute the mussels around and allow them to open. Remove the lid and tip the mussels into a colander over a bowl to catch the delicious cider stock. Discard any mussels that remain closed. Give the pan a wipe out, then melt the butter in the pan. Add the leeks and fry gently. Strain the cider stock, add to the leeks and cook until reduced. Add the clotted cream, simmer for 1–2 minutes and then add half of the lardons and half the parsley and tarragon. Stir gently and season with salt and pepper. Give the pan a wipe out, then melt the butter in the pan. Add the leeks and fry gently. Strain the cider stock, add to the leeks and cook until reduced. Add the clotted cream, simmer for 1–2 minutes and then add half of the lardons and half the parsley and tarragon. Stir gently and season with salt and pepper. Return the mussels to the pan and add the wild garlic. Allow to wilt and then ladle the mussels into warm bowls or one big serving bowl. Toast the sourdough slices and rub with the garlic clove. Garnish the mussels with the remaining lardons, parsley, tarragon and wild garlic flowers. Serve immediately with the garlic toast. Return the mussels to the pan and add the wild garlic. Allow to wilt and then ladle the mussels into warm bowls or one big serving bowl. Toast the sourdough slices and rub with the garlic clove. Garnish the mussels with the remaining lardons, parsley, tarragon and wild garlic flowers. Serve immediately with the garlic toast."
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} | d7f8a55d6b1fea3e1fea7cd9cb20d20fb22a710c7c731158ab4eeb48305e3e7f | Roast John Dory with mussels and langoustine recipe
An average of 5.0 out of 5 stars from 1 rating Wow guests at a dinner party with this luxurious main course. Serve with buttered new potatoes and greens. olive oil for drizzling50g/1¾oz butter1 lemon, zest only2-3 fat garlic cloves, thinly sliced1 large John Dory (around 1kg/2lb 4oz,) cleaned and gutted3-4 bay leaves100ml/3½fl oz white wine or vermouth300g/10½oz mussels, cleaned, de-bearded8 langoustine, raw shell-onsalt and freshly ground black pepper olive oil for drizzling 50g/1¾oz butter 1 lemon, zest only 2-3 fat garlic cloves, thinly sliced 1 large John Dory (around 1kg/2lb 4oz,) cleaned and gutted 3-4 bay leaves 100ml/3½fl oz white wine or vermouth 300g/10½oz mussels, cleaned, de-bearded 8 langoustine, raw shell-on salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large roasting tin with foil, leaving plenty of overlap so you can create a tent around the fish and shellfish. Drizzle the foil with olive oil and add a few small knobs of butter and scatter with half of the lemon zest and garlic. Season the fish inside and out. Place a small amount of the remaining lemon zest, garlic and a bay leaf inside the fish. Place the fish on top of the seasoned foil, cover with the remaining lemon zest, garlic and bay leaves and pour over the white wine or vermouth, then drizzle with a little more olive oil.Bring the foil together over the fish and fold over the edges to seal and make an airtight tent. Bake in the oven for 20 minutes. Discard any open mussels that do not close when given a sharp tap. Remove the fish from the oven, open the foil and add the mussels and langoustine. Dot with more butter, then reseal the foil and return to the oven for 5-10 minutes, until the fish is cooked through and the mussels have opened. Discard any mussels that haven’t opened. Serve with the buttery juices spooned over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line a large roasting tin with foil, leaving plenty of overlap so you can create a tent around the fish and shellfish. Drizzle the foil with olive oil and add a few small knobs of butter and scatter with half of the lemon zest and garlic. Season the fish inside and out. Place a small amount of the remaining lemon zest, garlic and a bay leaf inside the fish. Place the fish on top of the seasoned foil, cover with the remaining lemon zest, garlic and bay leaves and pour over the white wine or vermouth, then drizzle with a little more olive oil. Line a large roasting tin with foil, leaving plenty of overlap so you can create a tent around the fish and shellfish. Drizzle the foil with olive oil and add a few small knobs of butter and scatter with half of the lemon zest and garlic. Season the fish inside and out. Place a small amount of the remaining lemon zest, garlic and a bay leaf inside the fish. Place the fish on top of the seasoned foil, cover with the remaining lemon zest, garlic and bay leaves and pour over the white wine or vermouth, then drizzle with a little more olive oil. Bring the foil together over the fish and fold over the edges to seal and make an airtight tent. Bake in the oven for 20 minutes. Bring the foil together over the fish and fold over the edges to seal and make an airtight tent. Bake in the oven for 20 minutes. Discard any open mussels that do not close when given a sharp tap. Remove the fish from the oven, open the foil and add the mussels and langoustine. Dot with more butter, then reseal the foil and return to the oven for 5-10 minutes, until the fish is cooked through and the mussels have opened. Discard any mussels that haven’t opened. Serve with the buttery juices spooned over. Discard any open mussels that do not close when given a sharp tap. Remove the fish from the oven, open the foil and add the mussels and langoustine. Dot with more butter, then reseal the foil and return to the oven for 5-10 minutes, until the fish is cooked through and the mussels have opened. Discard any mussels that haven’t opened. Serve with the buttery juices spooned over. | {
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"title": "Roast John Dory with mussels and langoustine recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Wow guests at a dinner party with this luxurious main course. Serve with buttered new potatoes and greens. olive oil for drizzling50g/1¾oz butter1 lemon, zest only2-3 fat garlic cloves, thinly sliced1 large John Dory (around 1kg/2lb 4oz,) cleaned and gutted3-4 bay leaves100ml/3½fl oz white wine or vermouth300g/10½oz mussels, cleaned, de-bearded8 langoustine, raw shell-onsalt and freshly ground black pepper olive oil for drizzling 50g/1¾oz butter 1 lemon, zest only 2-3 fat garlic cloves, thinly sliced 1 large John Dory (around 1kg/2lb 4oz,) cleaned and gutted 3-4 bay leaves 100ml/3½fl oz white wine or vermouth 300g/10½oz mussels, cleaned, de-bearded 8 langoustine, raw shell-on salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a large roasting tin with foil, leaving plenty of overlap so you can create a tent around the fish and shellfish. Drizzle the foil with olive oil and add a few small knobs of butter and scatter with half of the lemon zest and garlic. Season the fish inside and out. Place a small amount of the remaining lemon zest, garlic and a bay leaf inside the fish. Place the fish on top of the seasoned foil, cover with the remaining lemon zest, garlic and bay leaves and pour over the white wine or vermouth, then drizzle with a little more olive oil.Bring the foil together over the fish and fold over the edges to seal and make an airtight tent. Bake in the oven for 20 minutes. Discard any open mussels that do not close when given a sharp tap. Remove the fish from the oven, open the foil and add the mussels and langoustine. Dot with more butter, then reseal the foil and return to the oven for 5-10 minutes, until the fish is cooked through and the mussels have opened. Discard any mussels that haven’t opened. Serve with the buttery juices spooned over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line a large roasting tin with foil, leaving plenty of overlap so you can create a tent around the fish and shellfish. Drizzle the foil with olive oil and add a few small knobs of butter and scatter with half of the lemon zest and garlic. Season the fish inside and out. Place a small amount of the remaining lemon zest, garlic and a bay leaf inside the fish. Place the fish on top of the seasoned foil, cover with the remaining lemon zest, garlic and bay leaves and pour over the white wine or vermouth, then drizzle with a little more olive oil. Line a large roasting tin with foil, leaving plenty of overlap so you can create a tent around the fish and shellfish. Drizzle the foil with olive oil and add a few small knobs of butter and scatter with half of the lemon zest and garlic. Season the fish inside and out. Place a small amount of the remaining lemon zest, garlic and a bay leaf inside the fish. Place the fish on top of the seasoned foil, cover with the remaining lemon zest, garlic and bay leaves and pour over the white wine or vermouth, then drizzle with a little more olive oil. Bring the foil together over the fish and fold over the edges to seal and make an airtight tent. Bake in the oven for 20 minutes. Bring the foil together over the fish and fold over the edges to seal and make an airtight tent. Bake in the oven for 20 minutes. Discard any open mussels that do not close when given a sharp tap. Remove the fish from the oven, open the foil and add the mussels and langoustine. Dot with more butter, then reseal the foil and return to the oven for 5-10 minutes, until the fish is cooked through and the mussels have opened. Discard any mussels that haven’t opened. Serve with the buttery juices spooned over. Discard any open mussels that do not close when given a sharp tap. Remove the fish from the oven, open the foil and add the mussels and langoustine. Dot with more butter, then reseal the foil and return to the oven for 5-10 minutes, until the fish is cooked through and the mussels have opened. Discard any mussels that haven’t opened. Serve with the buttery juices spooned over."
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} | caa6c0d0a03f647e95a1ac8daf717abd39ef54a6a7a91c892f938f7b87020d0f | Seafood pasta recipe
Seafood pasta with garlic bread An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/seafood_pasta_with_73534_16x9.jpg Take some seafood, pasta and a bit of inspiration from the The Hairy Bikers and cook a quick and easy meal for two. 2 slices ciabatta1-2 tbsp olive oil25g/1oz butter, softened½ clove garlic1 tbsp finely chopped parsley 2 slices ciabatta 1-2 tbsp olive oil 25g/1oz butter, softened ½ clove garlic 1 tbsp finely chopped parsley 200g/7oz fresh pasta such as linguine or tagliatelle 200g/7oz fresh pasta such as linguine or tagliatelle 2 tbsp olive oil1 banana shallot, finely chopped1 clove garlic, finely chopped1 tsp dried chilli flakes200g/7oz cherry tomatoes2 tbsp vermouthhandful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds)handful raw tiger prawns, peeled, de-veined1 medium squid, cleaned, cut into rings3 tbsp crème fraîchesmall handful tarragon leaves, shreddedsmall handful basil leaves, shredded, plus extra to garnish½ lemon, juice onlysea salt and freshly ground black peppersalad leaves, lightly dressed with olive oil and lemon juice, to serve 2 tbsp olive oil 1 banana shallot, finely chopped 1 clove garlic, finely chopped 1 tsp dried chilli flakes 200g/7oz cherry tomatoes 2 tbsp vermouth handful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds) handful raw tiger prawns, peeled, de-veined 1 medium squid, cleaned, cut into rings 3 tbsp crème fraîche small handful tarragon leaves, shredded small handful basil leaves, shredded, plus extra to garnish ½ lemon, juice only sea salt and freshly ground black pepper salad leaves, lightly dressed with olive oil and lemon juice, to serve Method For the garlic bread, heat a griddle pan until hot, brush both sides of the bread with the oil and cook both sides until browned. Mix the butter, garlic and parsley together and spread on the hot toast. Keep warm.For the pasta, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions then drain, reserving some of the cooking water, and keep warm.Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic and fry gently for 2-3 minutes until softened. Stir in the chilli flakes, cherry tomatoes and vermouth, increase the heat to high and boil for 3-4 minutes.Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns and squid and stir into the hot sauce. Cook for 2-3 minutes, or until the prawns turn pink and the mussels open (discard any that remain closed at this stage).Add the pasta and crème fraîche and toss the contents of the pan to mix everything together, adding a little of the pasta water to bring it to a saucy consistency. Stir in the tarragon and basil and season with sea salt and freshly ground black pepper.To serve, transfer the pasta into serving bowls, making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the garlic bread and salad on the side. For the garlic bread, heat a griddle pan until hot, brush both sides of the bread with the oil and cook both sides until browned. Mix the butter, garlic and parsley together and spread on the hot toast. Keep warm. For the garlic bread, heat a griddle pan until hot, brush both sides of the bread with the oil and cook both sides until browned. Mix the butter, garlic and parsley together and spread on the hot toast. Keep warm. For the pasta, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions then drain, reserving some of the cooking water, and keep warm. For the pasta, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions then drain, reserving some of the cooking water, and keep warm. Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic and fry gently for 2-3 minutes until softened. Stir in the chilli flakes, cherry tomatoes and vermouth, increase the heat to high and boil for 3-4 minutes. Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic and fry gently for 2-3 minutes until softened. Stir in the chilli flakes, cherry tomatoes and vermouth, increase the heat to high and boil for 3-4 minutes. Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns and squid and stir into the hot sauce. Cook for 2-3 minutes, or until the prawns turn pink and the mussels open (discard any that remain closed at this stage). Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns and squid and stir into the hot sauce. Cook for 2-3 minutes, or until the prawns turn pink and the mussels open (discard any that remain closed at this stage). Add the pasta and crème fraîche and toss the contents of the pan to mix everything together, adding a little of the pasta water to bring it to a saucy consistency. Stir in the tarragon and basil and season with sea salt and freshly ground black pepper. Add the pasta and crème fraîche and toss the contents of the pan to mix everything together, adding a little of the pasta water to bring it to a saucy consistency. Stir in the tarragon and basil and season with sea salt and freshly ground black pepper. To serve, transfer the pasta into serving bowls, making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the garlic bread and salad on the side. To serve, transfer the pasta into serving bowls, making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the garlic bread and salad on the side. | {
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"title": "Seafood pasta recipe",
"content": "Seafood pasta with garlic bread An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/seafood_pasta_with_73534_16x9.jpg Take some seafood, pasta and a bit of inspiration from the The Hairy Bikers and cook a quick and easy meal for two. 2 slices ciabatta1-2 tbsp olive oil25g/1oz butter, softened½ clove garlic1 tbsp finely chopped parsley 2 slices ciabatta 1-2 tbsp olive oil 25g/1oz butter, softened ½ clove garlic 1 tbsp finely chopped parsley 200g/7oz fresh pasta such as linguine or tagliatelle 200g/7oz fresh pasta such as linguine or tagliatelle 2 tbsp olive oil1 banana shallot, finely chopped1 clove garlic, finely chopped1 tsp dried chilli flakes200g/7oz cherry tomatoes2 tbsp vermouthhandful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds)handful raw tiger prawns, peeled, de-veined1 medium squid, cleaned, cut into rings3 tbsp crème fraîchesmall handful tarragon leaves, shreddedsmall handful basil leaves, shredded, plus extra to garnish½ lemon, juice onlysea salt and freshly ground black peppersalad leaves, lightly dressed with olive oil and lemon juice, to serve 2 tbsp olive oil 1 banana shallot, finely chopped 1 clove garlic, finely chopped 1 tsp dried chilli flakes 200g/7oz cherry tomatoes 2 tbsp vermouth handful fresh mussels, cleaned and beards pulled off (tap any open mussels on a firm surface; discard any that don’t shut tightly within a few seconds) handful raw tiger prawns, peeled, de-veined 1 medium squid, cleaned, cut into rings 3 tbsp crème fraîche small handful tarragon leaves, shredded small handful basil leaves, shredded, plus extra to garnish ½ lemon, juice only sea salt and freshly ground black pepper salad leaves, lightly dressed with olive oil and lemon juice, to serve Method For the garlic bread, heat a griddle pan until hot, brush both sides of the bread with the oil and cook both sides until browned. Mix the butter, garlic and parsley together and spread on the hot toast. Keep warm.For the pasta, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions then drain, reserving some of the cooking water, and keep warm.Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic and fry gently for 2-3 minutes until softened. Stir in the chilli flakes, cherry tomatoes and vermouth, increase the heat to high and boil for 3-4 minutes.Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns and squid and stir into the hot sauce. Cook for 2-3 minutes, or until the prawns turn pink and the mussels open (discard any that remain closed at this stage).Add the pasta and crème fraîche and toss the contents of the pan to mix everything together, adding a little of the pasta water to bring it to a saucy consistency. Stir in the tarragon and basil and season with sea salt and freshly ground black pepper.To serve, transfer the pasta into serving bowls, making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the garlic bread and salad on the side. For the garlic bread, heat a griddle pan until hot, brush both sides of the bread with the oil and cook both sides until browned. Mix the butter, garlic and parsley together and spread on the hot toast. Keep warm. For the garlic bread, heat a griddle pan until hot, brush both sides of the bread with the oil and cook both sides until browned. Mix the butter, garlic and parsley together and spread on the hot toast. Keep warm. For the pasta, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions then drain, reserving some of the cooking water, and keep warm. For the pasta, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions then drain, reserving some of the cooking water, and keep warm. Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic and fry gently for 2-3 minutes until softened. Stir in the chilli flakes, cherry tomatoes and vermouth, increase the heat to high and boil for 3-4 minutes. Meanwhile, for the seafood, heat the olive oil in a large frying pan over a medium heat. Add the shallot and garlic and fry gently for 2-3 minutes until softened. Stir in the chilli flakes, cherry tomatoes and vermouth, increase the heat to high and boil for 3-4 minutes. Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns and squid and stir into the hot sauce. Cook for 2-3 minutes, or until the prawns turn pink and the mussels open (discard any that remain closed at this stage). Add the mussels, cover the pan and cook for 1-2 minutes then add the prawns and squid and stir into the hot sauce. Cook for 2-3 minutes, or until the prawns turn pink and the mussels open (discard any that remain closed at this stage). Add the pasta and crème fraîche and toss the contents of the pan to mix everything together, adding a little of the pasta water to bring it to a saucy consistency. Stir in the tarragon and basil and season with sea salt and freshly ground black pepper. Add the pasta and crème fraîche and toss the contents of the pan to mix everything together, adding a little of the pasta water to bring it to a saucy consistency. Stir in the tarragon and basil and season with sea salt and freshly ground black pepper. To serve, transfer the pasta into serving bowls, making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the garlic bread and salad on the side. To serve, transfer the pasta into serving bowls, making sure you have some seafood on top. Finish with a sprig of basil and a squeeze of lemon and serve with the garlic bread and salad on the side."
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} | 664e525751c3803ae40e081e7619c63425fdd8ae36059c28f9a8f2a25c0de974 | Black bean steamed scallops with noodles recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackbeansteamedscal_89273_16x9.jpg Scallops steamed in their shells with a spicy black bean sauce. 75g/3oz dried vermicelli noodles8 scallops, removed from the shells, de-bearded and coral removed, shells cleaned and reserved 75g/3oz dried vermicelli noodles 8 scallops, removed from the shells, de-bearded and coral removed, shells cleaned and reserved 6 cloves garlic, finely chopped2.5cm/1in piece fresh root ginger, peeled, finely chopped1 red chilli, de-seeded, finely chopped1 tbsp fermented salted black beans, washed and crushed into a paste (available from Asian grocers)1 tbsp Shaoxing rice wine or dry sherry2 tbsp light soy sauce 3 tbsp water 6 cloves garlic, finely chopped 2.5cm/1in piece fresh root ginger, peeled, finely chopped 1 red chilli, de-seeded, finely chopped 1 tbsp fermented salted black beans, washed and crushed into a paste (available from Asian grocers) 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp light soy sauce 3 tbsp water 2 tbsp finely chopped fresh chives or spring onions 2 tbsp finely chopped fresh chives or spring onions Method For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside. Place the cleaned scallops back into their shells. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh.Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.)Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes. To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately. For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside. For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside. Place the cleaned scallops back into their shells. Place the cleaned scallops back into their shells. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh. Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.) Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.) Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes. Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes. To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately. To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately. | {
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"title": "Black bean steamed scallops with noodles 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/blackbeansteamedscal_89273_16x9.jpg Scallops steamed in their shells with a spicy black bean sauce. 75g/3oz dried vermicelli noodles8 scallops, removed from the shells, de-bearded and coral removed, shells cleaned and reserved 75g/3oz dried vermicelli noodles 8 scallops, removed from the shells, de-bearded and coral removed, shells cleaned and reserved 6 cloves garlic, finely chopped2.5cm/1in piece fresh root ginger, peeled, finely chopped1 red chilli, de-seeded, finely chopped1 tbsp fermented salted black beans, washed and crushed into a paste (available from Asian grocers)1 tbsp Shaoxing rice wine or dry sherry2 tbsp light soy sauce 3 tbsp water 6 cloves garlic, finely chopped 2.5cm/1in piece fresh root ginger, peeled, finely chopped 1 red chilli, de-seeded, finely chopped 1 tbsp fermented salted black beans, washed and crushed into a paste (available from Asian grocers) 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp light soy sauce 3 tbsp water 2 tbsp finely chopped fresh chives or spring onions 2 tbsp finely chopped fresh chives or spring onions Method For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside. Place the cleaned scallops back into their shells. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh.Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.)Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes. To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately. For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside. For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside. Place the cleaned scallops back into their shells. Place the cleaned scallops back into their shells. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh. Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.) Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.) Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes. Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes. To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately. To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately."
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} | eb49998cb62fe0476830a44345ac223ede4df244b3e8ef6ae351aca1b62091ff | Mussels cooked in beer recipe
An average of 4.0 out of 5 stars from 2 ratings Rick Stein changes up his classic dish of mussels by using beer instead of wine as a cooking liquid - a great variation. 1 tbsp olive oil1-2 shallots, peeled and finely chopped1 clove garlic, peeled and crushed1kg/2¼lb mussels, cleaned and de-bearded (broken or opened ones discarded)1 bottle beer2-3 tbsp finely chopped, parsley for garnish 1 tbsp olive oil 1-2 shallots, peeled and finely chopped 1 clove garlic, peeled and crushed 1kg/2¼lb mussels, cleaned and de-bearded (broken or opened ones discarded) 1 bottle beer 2-3 tbsp finely chopped, parsley for garnish Method Heat a large, lidded saucepan and add the olive oil. Add the shallots and garlic and cook for one minute. Add the mussels and pour in the beer. Mix through, turn up the heat and put the lid on.Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed.Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread. Heat a large, lidded saucepan and add the olive oil. Heat a large, lidded saucepan and add the olive oil. Add the shallots and garlic and cook for one minute. Add the shallots and garlic and cook for one minute. Add the mussels and pour in the beer. Mix through, turn up the heat and put the lid on. Add the mussels and pour in the beer. Mix through, turn up the heat and put the lid on. Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed. Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed. Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread. Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread. | {
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"title": "Mussels cooked in beer recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Rick Stein changes up his classic dish of mussels by using beer instead of wine as a cooking liquid - a great variation. 1 tbsp olive oil1-2 shallots, peeled and finely chopped1 clove garlic, peeled and crushed1kg/2¼lb mussels, cleaned and de-bearded (broken or opened ones discarded)1 bottle beer2-3 tbsp finely chopped, parsley for garnish 1 tbsp olive oil 1-2 shallots, peeled and finely chopped 1 clove garlic, peeled and crushed 1kg/2¼lb mussels, cleaned and de-bearded (broken or opened ones discarded) 1 bottle beer 2-3 tbsp finely chopped, parsley for garnish Method Heat a large, lidded saucepan and add the olive oil. Add the shallots and garlic and cook for one minute. Add the mussels and pour in the beer. Mix through, turn up the heat and put the lid on.Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed.Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread. Heat a large, lidded saucepan and add the olive oil. Heat a large, lidded saucepan and add the olive oil. Add the shallots and garlic and cook for one minute. Add the shallots and garlic and cook for one minute. Add the mussels and pour in the beer. Mix through, turn up the heat and put the lid on. Add the mussels and pour in the beer. Mix through, turn up the heat and put the lid on. Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed. Cook, shaking the pan every now and again until all the mussels have opened and are cooked. Remove any mussels that remain closed. Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread. Spoon into serving bowls with the juices, sprinkle with parsley and serve with rustic bread."
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} | 696ea4cdc0cb7095d64ca31352004e995b0c7759ec4020b9a5daf34298f2e0a8 | Salmon with mussels and a chilli lemon sauce recipe
An average of 3.5 out of 5 stars from 2 ratings A nice light seafood dish that is bursting with flavour. 3 tbsp extra virgin olive oil2 x 150-200g/5½-7oz salmon fillets, skin on and pin boned1 unwaxed lemon, zest and juice only150g/5½oz mussels, cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped)150g/5½oz cockles, cleaned and scrubbed1 red chilli, sliced2 tbsp chopped flatleaf parsley 3 tbsp extra virgin olive oil 2 x 150-200g/5½-7oz salmon fillets, skin on and pin boned 1 unwaxed lemon, zest and juice only 150g/5½oz mussels, cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped) 150g/5½oz cockles, cleaned and scrubbed 1 red chilli, sliced 2 tbsp chopped flatleaf parsley 1 head radicchio, leaves separated25g/1oz baby spinach leaves3 tbsp extra virgin olive oil1 tbsp white wine vinegar1 tsp Dijon mustardsalt and freshly ground black pepper 1 head radicchio, leaves separated 25g/1oz baby spinach leaves 3 tbsp extra virgin olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard salt and freshly ground black pepper 2 slices Italian crusty bread 2 slices Italian crusty bread Method For the salmon, heat a large lidded sauté pan and add the olive oil. Once hot, add the salmon skin-side down and cook for 2-3 minutes. Add 200-300ml/9-10fl oz water and the lemon zest and juice. Turn the fish over, add the mussels and cockles, and cover with a lid. Cook until the mussels and cockles have opened and the fish is cooked. Discard any mussels that remain closed. Just before serving, add the chilli and parsley and stir carefully.For the salad, place the leaves in a large bowl. Put the oil, vinegar, Dijon and salt and pepper in a small bowl and whisk to combine. Just before serving toss the leaves in the dressing.Divide the salmon, mussels and cockles between 2 serving bowls. Serve the salad and bread alongside. For the salmon, heat a large lidded sauté pan and add the olive oil. Once hot, add the salmon skin-side down and cook for 2-3 minutes. Add 200-300ml/9-10fl oz water and the lemon zest and juice. Turn the fish over, add the mussels and cockles, and cover with a lid. For the salmon, heat a large lidded sauté pan and add the olive oil. Once hot, add the salmon skin-side down and cook for 2-3 minutes. Add 200-300ml/9-10fl oz water and the lemon zest and juice. Turn the fish over, add the mussels and cockles, and cover with a lid. Cook until the mussels and cockles have opened and the fish is cooked. Discard any mussels that remain closed. Just before serving, add the chilli and parsley and stir carefully. Cook until the mussels and cockles have opened and the fish is cooked. Discard any mussels that remain closed. Just before serving, add the chilli and parsley and stir carefully. For the salad, place the leaves in a large bowl. Put the oil, vinegar, Dijon and salt and pepper in a small bowl and whisk to combine. Just before serving toss the leaves in the dressing. For the salad, place the leaves in a large bowl. Put the oil, vinegar, Dijon and salt and pepper in a small bowl and whisk to combine. Just before serving toss the leaves in the dressing. Divide the salmon, mussels and cockles between 2 serving bowls. Serve the salad and bread alongside. Divide the salmon, mussels and cockles between 2 serving bowls. Serve the salad and bread alongside. | {
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"title": "Salmon with mussels and a chilli lemon sauce recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings A nice light seafood dish that is bursting with flavour. 3 tbsp extra virgin olive oil2 x 150-200g/5½-7oz salmon fillets, skin on and pin boned1 unwaxed lemon, zest and juice only150g/5½oz mussels, cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped)150g/5½oz cockles, cleaned and scrubbed1 red chilli, sliced2 tbsp chopped flatleaf parsley 3 tbsp extra virgin olive oil 2 x 150-200g/5½-7oz salmon fillets, skin on and pin boned 1 unwaxed lemon, zest and juice only 150g/5½oz mussels, cleaned and de-bearded (discard any mussels with broken shells and any that refuse to close when tapped) 150g/5½oz cockles, cleaned and scrubbed 1 red chilli, sliced 2 tbsp chopped flatleaf parsley 1 head radicchio, leaves separated25g/1oz baby spinach leaves3 tbsp extra virgin olive oil1 tbsp white wine vinegar1 tsp Dijon mustardsalt and freshly ground black pepper 1 head radicchio, leaves separated 25g/1oz baby spinach leaves 3 tbsp extra virgin olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard salt and freshly ground black pepper 2 slices Italian crusty bread 2 slices Italian crusty bread Method For the salmon, heat a large lidded sauté pan and add the olive oil. Once hot, add the salmon skin-side down and cook for 2-3 minutes. Add 200-300ml/9-10fl oz water and the lemon zest and juice. Turn the fish over, add the mussels and cockles, and cover with a lid. Cook until the mussels and cockles have opened and the fish is cooked. Discard any mussels that remain closed. Just before serving, add the chilli and parsley and stir carefully.For the salad, place the leaves in a large bowl. Put the oil, vinegar, Dijon and salt and pepper in a small bowl and whisk to combine. Just before serving toss the leaves in the dressing.Divide the salmon, mussels and cockles between 2 serving bowls. Serve the salad and bread alongside. For the salmon, heat a large lidded sauté pan and add the olive oil. Once hot, add the salmon skin-side down and cook for 2-3 minutes. Add 200-300ml/9-10fl oz water and the lemon zest and juice. Turn the fish over, add the mussels and cockles, and cover with a lid. For the salmon, heat a large lidded sauté pan and add the olive oil. Once hot, add the salmon skin-side down and cook for 2-3 minutes. Add 200-300ml/9-10fl oz water and the lemon zest and juice. Turn the fish over, add the mussels and cockles, and cover with a lid. Cook until the mussels and cockles have opened and the fish is cooked. Discard any mussels that remain closed. Just before serving, add the chilli and parsley and stir carefully. Cook until the mussels and cockles have opened and the fish is cooked. Discard any mussels that remain closed. Just before serving, add the chilli and parsley and stir carefully. For the salad, place the leaves in a large bowl. Put the oil, vinegar, Dijon and salt and pepper in a small bowl and whisk to combine. Just before serving toss the leaves in the dressing. For the salad, place the leaves in a large bowl. Put the oil, vinegar, Dijon and salt and pepper in a small bowl and whisk to combine. Just before serving toss the leaves in the dressing. Divide the salmon, mussels and cockles between 2 serving bowls. Serve the salad and bread alongside. Divide the salmon, mussels and cockles between 2 serving bowls. Serve the salad and bread alongside."
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} | 2054c37c02a4e7850235015521ff07515510cc4d3c8ee474cfae8ab94f72ac41 | Mussels with Bayonne ham and shallots recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mussels_with_bayonne_ham_91522_16x9.jpg Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. Serve with crusty bread. 1.5kg/3lb 5oz mussels100ml/3½fl oz dry white wine50g/1¾oz butter 1 shallot, finely chopped75g/2½oz Bayonne or prosciutto ham, finely chopped1 garlic clove, grated or chopped very finely1 handful mixed flatleaf parsley, tarragon, chervil and chives, choppedfreshly ground black peppercrusty bread, to serve 1.5kg/3lb 5oz mussels 100ml/3½fl oz dry white wine 50g/1¾oz butter 1 shallot, finely chopped 75g/2½oz Bayonne or prosciutto ham, finely chopped 1 garlic clove, grated or chopped very finely 1 handful mixed flatleaf parsley, tarragon, chervil and chives, chopped freshly ground black pepper crusty bread, to serve Method Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Add 2 tablespoons wine to a large lidded saucepan. Add the mussels, cover with the lid and cook over a high heat for 3-4 minutes, shaking the pan periodically until they have opened (discard any that do not open). Remove from the heat and strain into a colander over a large bowl. Reserve the cooking liquor and keep the mussels warm. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel cooking liquor and remaining wine. Bring to a boil and cook until the volume of liquid has reduced by half. Add the mussels and herbs and mix well, then season with black pepper. Serve in warmed bowls with some crusty bread. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Add 2 tablespoons wine to a large lidded saucepan. Add the mussels, cover with the lid and cook over a high heat for 3-4 minutes, shaking the pan periodically until they have opened (discard any that do not open). Remove from the heat and strain into a colander over a large bowl. Reserve the cooking liquor and keep the mussels warm. Add 2 tablespoons wine to a large lidded saucepan. Add the mussels, cover with the lid and cook over a high heat for 3-4 minutes, shaking the pan periodically until they have opened (discard any that do not open). Remove from the heat and strain into a colander over a large bowl. Reserve the cooking liquor and keep the mussels warm. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel cooking liquor and remaining wine. Bring to a boil and cook until the volume of liquid has reduced by half. Add the mussels and herbs and mix well, then season with black pepper. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel cooking liquor and remaining wine. Bring to a boil and cook until the volume of liquid has reduced by half. Add the mussels and herbs and mix well, then season with black pepper. Serve in warmed bowls with some crusty bread. Serve in warmed bowls with some crusty bread. | {
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"title": "Mussels with Bayonne ham and shallots 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/mussels_with_bayonne_ham_91522_16x9.jpg Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. Serve with crusty bread. 1.5kg/3lb 5oz mussels100ml/3½fl oz dry white wine50g/1¾oz butter 1 shallot, finely chopped75g/2½oz Bayonne or prosciutto ham, finely chopped1 garlic clove, grated or chopped very finely1 handful mixed flatleaf parsley, tarragon, chervil and chives, choppedfreshly ground black peppercrusty bread, to serve 1.5kg/3lb 5oz mussels 100ml/3½fl oz dry white wine 50g/1¾oz butter 1 shallot, finely chopped 75g/2½oz Bayonne or prosciutto ham, finely chopped 1 garlic clove, grated or chopped very finely 1 handful mixed flatleaf parsley, tarragon, chervil and chives, chopped freshly ground black pepper crusty bread, to serve Method Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Add 2 tablespoons wine to a large lidded saucepan. Add the mussels, cover with the lid and cook over a high heat for 3-4 minutes, shaking the pan periodically until they have opened (discard any that do not open). Remove from the heat and strain into a colander over a large bowl. Reserve the cooking liquor and keep the mussels warm. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel cooking liquor and remaining wine. Bring to a boil and cook until the volume of liquid has reduced by half. Add the mussels and herbs and mix well, then season with black pepper. Serve in warmed bowls with some crusty bread. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Clean and debeard the mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Add 2 tablespoons wine to a large lidded saucepan. Add the mussels, cover with the lid and cook over a high heat for 3-4 minutes, shaking the pan periodically until they have opened (discard any that do not open). Remove from the heat and strain into a colander over a large bowl. Reserve the cooking liquor and keep the mussels warm. Add 2 tablespoons wine to a large lidded saucepan. Add the mussels, cover with the lid and cook over a high heat for 3-4 minutes, shaking the pan periodically until they have opened (discard any that do not open). Remove from the heat and strain into a colander over a large bowl. Reserve the cooking liquor and keep the mussels warm. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel cooking liquor and remaining wine. Bring to a boil and cook until the volume of liquid has reduced by half. Add the mussels and herbs and mix well, then season with black pepper. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel cooking liquor and remaining wine. Bring to a boil and cook until the volume of liquid has reduced by half. Add the mussels and herbs and mix well, then season with black pepper. Serve in warmed bowls with some crusty bread. Serve in warmed bowls with some crusty bread."
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} | 20fa04bbc117b09d9640fa79b2b17160d388fde76223d5cb5ffbb6d5e769f7d6 | Mussels marinière recipe
An average of 4.2 out of 5 stars from 6 ratings The simplest way to cook a feast of seasonal mussels is with a little wine, cream and herbs as in this classic French recipe. 1kg/2lb 3oz fresh mussels 2 tbsp olive oil1 shallot, finely chopped 2 garlic cloves, chopped 150ml/5fl oz white wine2 sprigs thyme150ml/5fl oz double creamsmall bunch flat leaf parsley, chopped crusty bread, to serve 1kg/2lb 3oz fresh mussels 2 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, chopped 150ml/5fl oz white wine 2 sprigs thyme 150ml/5fl oz double cream small bunch flat leaf parsley, chopped crusty bread, to serve Method Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the shallot and garlic and cook over a medium heat until softened, but not coloured.Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed.Add the double cream and cook for a further minute.Scatter with the chopped parsley and serve in deep bowls. Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them. Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the shallot and garlic and cook over a medium heat until softened, but not coloured. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the shallot and garlic and cook over a medium heat until softened, but not coloured. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed. Add the double cream and cook for a further minute. Add the double cream and cook for a further minute. Scatter with the chopped parsley and serve in deep bowls. Scatter with the chopped parsley and serve in deep bowls. | {
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"title": "Mussels marinière recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings The simplest way to cook a feast of seasonal mussels is with a little wine, cream and herbs as in this classic French recipe. 1kg/2lb 3oz fresh mussels 2 tbsp olive oil1 shallot, finely chopped 2 garlic cloves, chopped 150ml/5fl oz white wine2 sprigs thyme150ml/5fl oz double creamsmall bunch flat leaf parsley, chopped crusty bread, to serve 1kg/2lb 3oz fresh mussels 2 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, chopped 150ml/5fl oz white wine 2 sprigs thyme 150ml/5fl oz double cream small bunch flat leaf parsley, chopped crusty bread, to serve Method Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the shallot and garlic and cook over a medium heat until softened, but not coloured.Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed.Add the double cream and cook for a further minute.Scatter with the chopped parsley and serve in deep bowls. Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them. Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the shallot and garlic and cook over a medium heat until softened, but not coloured. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the shallot and garlic and cook over a medium heat until softened, but not coloured. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed. Add the double cream and cook for a further minute. Add the double cream and cook for a further minute. Scatter with the chopped parsley and serve in deep bowls. Scatter with the chopped parsley and serve in deep bowls."
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} | 283f32dd2d57f58e20e22f6bb07e995b578ab4012f363d2b7548e5a66f482f1b | Moules marinière with lemongrass and chilli recipe
An average of 5.0 out of 5 stars from 2 ratings Mussels cooked in lemongrass, ginger and chilli served with lime flavoured rice give a fragrant Thai-style twist to this seafood classic. 135g/4¾oz butter1 onion, finely chopped300g/10½oz risotto rice900ml/1½ pints vegetable stock1½ limes, finely grated zest of 1½ limes, fruit of ¾ of a lime peeled, cut into segments, chopped90g/3¼oz parmesan cheese, gratedsea salt and freshly ground black pepper 135g/4¾oz butter 1 onion, finely chopped 300g/10½oz risotto rice 900ml/1½ pints vegetable stock 1½ limes, finely grated zest of 1½ limes, fruit of ¾ of a lime peeled, cut into segments, chopped 90g/3¼oz parmesan cheese, grated sea salt and freshly ground black pepper 2kg/4lb 8oz fresh mussels1 tbsp olive oil30g/1oz butter30g/1oz ginger, peeled and thinly sliced1 red chilli, seeds removed, cut into thin slices2 lemongrass stalks, halved and bruised4 tbsp coconut milk4 tbsp whipped cream1 handful fresh coriander, leaves only, choppedsea salt and freshly ground black pepper 2kg/4lb 8oz fresh mussels 1 tbsp olive oil 30g/1oz butter 30g/1oz ginger, peeled and thinly sliced 1 red chilli, seeds removed, cut into thin slices 2 lemongrass stalks, halved and bruised 4 tbsp coconut milk 4 tbsp whipped cream 1 handful fresh coriander, leaves only, chopped sea salt and freshly ground black pepper Method For the lime risotto, heat 80g/2¾oz of the butter in a medium frying pan over a low hear. Add the onion and cook gently for 3-4 minutes, stirring occasionally, until lightly golden-brown. Add the rice and turn the heat down to very low. Mix with a wooden spoon until the rice is well coated with the butter and onion.Add the stock, little by little, stirring continuously until the liquid is absorbed, then adding more stock. Carry on adding stock, stirring and then continue to add more stock until the rice has a lovely, creamy texture. Make sure the risotto does not stick to the bottom of the pan.At the last minute, stir in the chopped lime segments, the lime zest, parmesan and the rest of the butter. If the risotto is too thick, add a few more spoonfuls of stock to loosen it up, then season with salt and pepper. Serve immediately. For the moules mariniers with lemongrass and chilli, remove and discard the beards from the mussels and wash them in a bowl under cold running water, scrubbing to remove all traces of grit. Discard any that float, any that are broken or any open ones that don’t close when tapped.Heat the oil and butter in a large saucepan over a low heat. When the butter begins to foam, add the ginger, chilli and lemongrass and cook for two minutes. Add the mussels and coconut milk and cover with a lid. Cook for four minutes or until the mussels open. Discard any that remain closed. Remove from the heat and add the whipped cream and coriander and season with salt and pepper.Serve immediately, in a large bowl placed in the middle of the table for everyone to share with the lime risotto alongside. For the lime risotto, heat 80g/2¾oz of the butter in a medium frying pan over a low hear. Add the onion and cook gently for 3-4 minutes, stirring occasionally, until lightly golden-brown. Add the rice and turn the heat down to very low. Mix with a wooden spoon until the rice is well coated with the butter and onion. For the lime risotto, heat 80g/2¾oz of the butter in a medium frying pan over a low hear. Add the onion and cook gently for 3-4 minutes, stirring occasionally, until lightly golden-brown. Add the rice and turn the heat down to very low. Mix with a wooden spoon until the rice is well coated with the butter and onion. Add the stock, little by little, stirring continuously until the liquid is absorbed, then adding more stock. Carry on adding stock, stirring and then continue to add more stock until the rice has a lovely, creamy texture. Make sure the risotto does not stick to the bottom of the pan. Add the stock, little by little, stirring continuously until the liquid is absorbed, then adding more stock. Carry on adding stock, stirring and then continue to add more stock until the rice has a lovely, creamy texture. Make sure the risotto does not stick to the bottom of the pan. At the last minute, stir in the chopped lime segments, the lime zest, parmesan and the rest of the butter. If the risotto is too thick, add a few more spoonfuls of stock to loosen it up, then season with salt and pepper. Serve immediately. At the last minute, stir in the chopped lime segments, the lime zest, parmesan and the rest of the butter. If the risotto is too thick, add a few more spoonfuls of stock to loosen it up, then season with salt and pepper. Serve immediately. For the moules mariniers with lemongrass and chilli, remove and discard the beards from the mussels and wash them in a bowl under cold running water, scrubbing to remove all traces of grit. Discard any that float, any that are broken or any open ones that don’t close when tapped. For the moules mariniers with lemongrass and chilli, remove and discard the beards from the mussels and wash them in a bowl under cold running water, scrubbing to remove all traces of grit. Discard any that float, any that are broken or any open ones that don’t close when tapped. Heat the oil and butter in a large saucepan over a low heat. When the butter begins to foam, add the ginger, chilli and lemongrass and cook for two minutes. Add the mussels and coconut milk and cover with a lid. Cook for four minutes or until the mussels open. Discard any that remain closed. Heat the oil and butter in a large saucepan over a low heat. When the butter begins to foam, add the ginger, chilli and lemongrass and cook for two minutes. Add the mussels and coconut milk and cover with a lid. Cook for four minutes or until the mussels open. Discard any that remain closed. Remove from the heat and add the whipped cream and coriander and season with salt and pepper. Remove from the heat and add the whipped cream and coriander and season with salt and pepper. Serve immediately, in a large bowl placed in the middle of the table for everyone to share with the lime risotto alongside. Serve immediately, in a large bowl placed in the middle of the table for everyone to share with the lime risotto alongside. | {
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"title": "Moules marinière with lemongrass and chilli recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Mussels cooked in lemongrass, ginger and chilli served with lime flavoured rice give a fragrant Thai-style twist to this seafood classic. 135g/4¾oz butter1 onion, finely chopped300g/10½oz risotto rice900ml/1½ pints vegetable stock1½ limes, finely grated zest of 1½ limes, fruit of ¾ of a lime peeled, cut into segments, chopped90g/3¼oz parmesan cheese, gratedsea salt and freshly ground black pepper 135g/4¾oz butter 1 onion, finely chopped 300g/10½oz risotto rice 900ml/1½ pints vegetable stock 1½ limes, finely grated zest of 1½ limes, fruit of ¾ of a lime peeled, cut into segments, chopped 90g/3¼oz parmesan cheese, grated sea salt and freshly ground black pepper 2kg/4lb 8oz fresh mussels1 tbsp olive oil30g/1oz butter30g/1oz ginger, peeled and thinly sliced1 red chilli, seeds removed, cut into thin slices2 lemongrass stalks, halved and bruised4 tbsp coconut milk4 tbsp whipped cream1 handful fresh coriander, leaves only, choppedsea salt and freshly ground black pepper 2kg/4lb 8oz fresh mussels 1 tbsp olive oil 30g/1oz butter 30g/1oz ginger, peeled and thinly sliced 1 red chilli, seeds removed, cut into thin slices 2 lemongrass stalks, halved and bruised 4 tbsp coconut milk 4 tbsp whipped cream 1 handful fresh coriander, leaves only, chopped sea salt and freshly ground black pepper Method For the lime risotto, heat 80g/2¾oz of the butter in a medium frying pan over a low hear. Add the onion and cook gently for 3-4 minutes, stirring occasionally, until lightly golden-brown. Add the rice and turn the heat down to very low. Mix with a wooden spoon until the rice is well coated with the butter and onion.Add the stock, little by little, stirring continuously until the liquid is absorbed, then adding more stock. Carry on adding stock, stirring and then continue to add more stock until the rice has a lovely, creamy texture. Make sure the risotto does not stick to the bottom of the pan.At the last minute, stir in the chopped lime segments, the lime zest, parmesan and the rest of the butter. If the risotto is too thick, add a few more spoonfuls of stock to loosen it up, then season with salt and pepper. Serve immediately. For the moules mariniers with lemongrass and chilli, remove and discard the beards from the mussels and wash them in a bowl under cold running water, scrubbing to remove all traces of grit. Discard any that float, any that are broken or any open ones that don’t close when tapped.Heat the oil and butter in a large saucepan over a low heat. When the butter begins to foam, add the ginger, chilli and lemongrass and cook for two minutes. Add the mussels and coconut milk and cover with a lid. Cook for four minutes or until the mussels open. Discard any that remain closed. Remove from the heat and add the whipped cream and coriander and season with salt and pepper.Serve immediately, in a large bowl placed in the middle of the table for everyone to share with the lime risotto alongside. For the lime risotto, heat 80g/2¾oz of the butter in a medium frying pan over a low hear. Add the onion and cook gently for 3-4 minutes, stirring occasionally, until lightly golden-brown. Add the rice and turn the heat down to very low. Mix with a wooden spoon until the rice is well coated with the butter and onion. For the lime risotto, heat 80g/2¾oz of the butter in a medium frying pan over a low hear. Add the onion and cook gently for 3-4 minutes, stirring occasionally, until lightly golden-brown. Add the rice and turn the heat down to very low. Mix with a wooden spoon until the rice is well coated with the butter and onion. Add the stock, little by little, stirring continuously until the liquid is absorbed, then adding more stock. Carry on adding stock, stirring and then continue to add more stock until the rice has a lovely, creamy texture. Make sure the risotto does not stick to the bottom of the pan. Add the stock, little by little, stirring continuously until the liquid is absorbed, then adding more stock. Carry on adding stock, stirring and then continue to add more stock until the rice has a lovely, creamy texture. Make sure the risotto does not stick to the bottom of the pan. At the last minute, stir in the chopped lime segments, the lime zest, parmesan and the rest of the butter. If the risotto is too thick, add a few more spoonfuls of stock to loosen it up, then season with salt and pepper. Serve immediately. At the last minute, stir in the chopped lime segments, the lime zest, parmesan and the rest of the butter. If the risotto is too thick, add a few more spoonfuls of stock to loosen it up, then season with salt and pepper. Serve immediately. For the moules mariniers with lemongrass and chilli, remove and discard the beards from the mussels and wash them in a bowl under cold running water, scrubbing to remove all traces of grit. Discard any that float, any that are broken or any open ones that don’t close when tapped. For the moules mariniers with lemongrass and chilli, remove and discard the beards from the mussels and wash them in a bowl under cold running water, scrubbing to remove all traces of grit. Discard any that float, any that are broken or any open ones that don’t close when tapped. Heat the oil and butter in a large saucepan over a low heat. When the butter begins to foam, add the ginger, chilli and lemongrass and cook for two minutes. Add the mussels and coconut milk and cover with a lid. Cook for four minutes or until the mussels open. Discard any that remain closed. Heat the oil and butter in a large saucepan over a low heat. When the butter begins to foam, add the ginger, chilli and lemongrass and cook for two minutes. Add the mussels and coconut milk and cover with a lid. Cook for four minutes or until the mussels open. Discard any that remain closed. Remove from the heat and add the whipped cream and coriander and season with salt and pepper. Remove from the heat and add the whipped cream and coriander and season with salt and pepper. Serve immediately, in a large bowl placed in the middle of the table for everyone to share with the lime risotto alongside. Serve immediately, in a large bowl placed in the middle of the table for everyone to share with the lime risotto alongside."
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} | a36db0c4ab70125705d5bff823c6f7bf79e54251b1ea0f7dbb35b6728495f6f0 | Stuffed mussels recipe
An average of 5.0 out of 5 stars from 2 ratings Ideally you should use large mussels in this Corsican recipe, but you can’t always guarantee they will be big here in the UK. You can double up two mussels into one shell if necessary. about 60 mussels, scrubbed and debearded150ml/5fl oz white wine or vermouth1 large sprig flatleaf parsley about 60 mussels, scrubbed and debearded 150ml/5fl oz white wine or vermouth 1 large sprig flatleaf parsley 25g/1oz fine breadcrumbs25g/1oz hard, melting cheese, such as Corsican local cheese, or a mixture of gruyère and pecorino2 tbsp finely chopped flatleaf parsley1 tbsp finely chopped tarragon1 tbsp finely chopped basil3 garlic cloves, finely chopped30ml/1fl oz olive oil 25g/1oz fine breadcrumbs 25g/1oz hard, melting cheese, such as Corsican local cheese, or a mixture of gruyère and pecorino 2 tbsp finely chopped flatleaf parsley 1 tbsp finely chopped tarragon 1 tbsp finely chopped basil 3 garlic cloves, finely chopped 30ml/1fl oz olive oil Method Preheat the oven to 200C/Fan 180C/Gas 6.Discard any mussels with broken shells and any that refuse to close when tapped. Put the wine and parsley sprig into a large lidded saucepan or casserole and bring to the boil. Add the mussels and cover with the lid. Leave to steam for 4–5 minutes, or until the mussels have fully opened. Discard any mussels that remain closed.Remove the mussels from the casserole one at a time. Remove half of their shells and place them, shell down, on a large baking tray. Drizzle over a little of the cooking liquor, then discard the rest.For the stuffing, mix all the ingredients together. Divide the stuffing between the mussels, placing it on top of the mussel flesh. Bake in the oven for 5 minutes, or until lightly browned. Serve at once. Preheat the oven to 200C/Fan 180C/Gas 6. Preheat the oven to 200C/Fan 180C/Gas 6. Discard any mussels with broken shells and any that refuse to close when tapped. Discard any mussels with broken shells and any that refuse to close when tapped. Put the wine and parsley sprig into a large lidded saucepan or casserole and bring to the boil. Put the wine and parsley sprig into a large lidded saucepan or casserole and bring to the boil. Add the mussels and cover with the lid. Leave to steam for 4–5 minutes, or until the mussels have fully opened. Discard any mussels that remain closed. Add the mussels and cover with the lid. Leave to steam for 4–5 minutes, or until the mussels have fully opened. Discard any mussels that remain closed. Remove the mussels from the casserole one at a time. Remove half of their shells and place them, shell down, on a large baking tray. Drizzle over a little of the cooking liquor, then discard the rest. Remove the mussels from the casserole one at a time. Remove half of their shells and place them, shell down, on a large baking tray. Drizzle over a little of the cooking liquor, then discard the rest. For the stuffing, mix all the ingredients together. Divide the stuffing between the mussels, placing it on top of the mussel flesh. Bake in the oven for 5 minutes, or until lightly browned. Serve at once. For the stuffing, mix all the ingredients together. Divide the stuffing between the mussels, placing it on top of the mussel flesh. Bake in the oven for 5 minutes, or until lightly browned. Serve at once. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Stuffed mussels recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Ideally you should use large mussels in this Corsican recipe, but you can’t always guarantee they will be big here in the UK. You can double up two mussels into one shell if necessary. about 60 mussels, scrubbed and debearded150ml/5fl oz white wine or vermouth1 large sprig flatleaf parsley about 60 mussels, scrubbed and debearded 150ml/5fl oz white wine or vermouth 1 large sprig flatleaf parsley 25g/1oz fine breadcrumbs25g/1oz hard, melting cheese, such as Corsican local cheese, or a mixture of gruyère and pecorino2 tbsp finely chopped flatleaf parsley1 tbsp finely chopped tarragon1 tbsp finely chopped basil3 garlic cloves, finely chopped30ml/1fl oz olive oil 25g/1oz fine breadcrumbs 25g/1oz hard, melting cheese, such as Corsican local cheese, or a mixture of gruyère and pecorino 2 tbsp finely chopped flatleaf parsley 1 tbsp finely chopped tarragon 1 tbsp finely chopped basil 3 garlic cloves, finely chopped 30ml/1fl oz olive oil Method Preheat the oven to 200C/Fan 180C/Gas 6.Discard any mussels with broken shells and any that refuse to close when tapped. Put the wine and parsley sprig into a large lidded saucepan or casserole and bring to the boil. Add the mussels and cover with the lid. Leave to steam for 4–5 minutes, or until the mussels have fully opened. Discard any mussels that remain closed.Remove the mussels from the casserole one at a time. Remove half of their shells and place them, shell down, on a large baking tray. Drizzle over a little of the cooking liquor, then discard the rest.For the stuffing, mix all the ingredients together. Divide the stuffing between the mussels, placing it on top of the mussel flesh. Bake in the oven for 5 minutes, or until lightly browned. Serve at once. Preheat the oven to 200C/Fan 180C/Gas 6. Preheat the oven to 200C/Fan 180C/Gas 6. Discard any mussels with broken shells and any that refuse to close when tapped. Discard any mussels with broken shells and any that refuse to close when tapped. Put the wine and parsley sprig into a large lidded saucepan or casserole and bring to the boil. Put the wine and parsley sprig into a large lidded saucepan or casserole and bring to the boil. Add the mussels and cover with the lid. Leave to steam for 4–5 minutes, or until the mussels have fully opened. Discard any mussels that remain closed. Add the mussels and cover with the lid. Leave to steam for 4–5 minutes, or until the mussels have fully opened. Discard any mussels that remain closed. Remove the mussels from the casserole one at a time. Remove half of their shells and place them, shell down, on a large baking tray. Drizzle over a little of the cooking liquor, then discard the rest. Remove the mussels from the casserole one at a time. Remove half of their shells and place them, shell down, on a large baking tray. Drizzle over a little of the cooking liquor, then discard the rest. For the stuffing, mix all the ingredients together. Divide the stuffing between the mussels, placing it on top of the mussel flesh. Bake in the oven for 5 minutes, or until lightly browned. Serve at once. For the stuffing, mix all the ingredients together. Divide the stuffing between the mussels, placing it on top of the mussel flesh. Bake in the oven for 5 minutes, or until lightly browned. Serve at once."
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} | b8c841faa974d043e012232191dc3a33be80ca6f877ceb244ff534bf2033150d | Sardine beccafico recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sardine_beccafico_51534_16x9.jpg Enjoy Mediterranean flavours with this summery starter of stuffed baked sardines – ready to eat in just 20 minutes. 6 medium-sized sardines, filleted12-16 fresh bay leaves 6 medium-sized sardines, filleted 12-16 fresh bay leaves 75g/3oz white breadcrumbs, plus 25g/1oz extra for topping50g/2oz black olives50g/2oz capers4 anchovies40g/1¼oz raisins40g/1¼oz pine nuts20g/¾oz almonds1 lemon, juice and zest1 orange, juice and zest10g/½oz fresh parsley 75g/3oz white breadcrumbs, plus 25g/1oz extra for topping 50g/2oz black olives 50g/2oz capers 4 anchovies 40g/1¼oz raisins 40g/1¼oz pine nuts 20g/¾oz almonds 1 lemon, juice and zest 1 orange, juice and zest 10g/½oz fresh parsley Method Preheat the oven to 180C/350F/Gas 4.For the stuffing, blend all of the stuffing ingredients together in a food processor until well combined with a firm consistency. Roll the stuffing mixture into little balls. Place one ball at one end of each sardine fillet and roll the meat around the stuffing, piercing each through the centre using a cocktail stick. Garnish each rolled sardine with a bay leaf (skewered with the cocktail stick).Drizzle a little olive oil into the base of an ovenproof dish. Add the fish to the dish and scatter over the extra 25g/1oz breadcrumbs. Drizzle with a little more olive oil.Bake in the oven for 4-5 minutes, or until the fish is cooked through and the stuffing is golden-brown. Serve with a lightly dressed green salad. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the stuffing, blend all of the stuffing ingredients together in a food processor until well combined with a firm consistency. For the stuffing, blend all of the stuffing ingredients together in a food processor until well combined with a firm consistency. Roll the stuffing mixture into little balls. Place one ball at one end of each sardine fillet and roll the meat around the stuffing, piercing each through the centre using a cocktail stick. Garnish each rolled sardine with a bay leaf (skewered with the cocktail stick). Roll the stuffing mixture into little balls. Place one ball at one end of each sardine fillet and roll the meat around the stuffing, piercing each through the centre using a cocktail stick. Garnish each rolled sardine with a bay leaf (skewered with the cocktail stick). Drizzle a little olive oil into the base of an ovenproof dish. Add the fish to the dish and scatter over the extra 25g/1oz breadcrumbs. Drizzle with a little more olive oil. Drizzle a little olive oil into the base of an ovenproof dish. Add the fish to the dish and scatter over the extra 25g/1oz breadcrumbs. Drizzle with a little more olive oil. Bake in the oven for 4-5 minutes, or until the fish is cooked through and the stuffing is golden-brown. Serve with a lightly dressed green salad. Bake in the oven for 4-5 minutes, or until the fish is cooked through and the stuffing is golden-brown. Serve with a lightly dressed green salad. | {
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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/sardine_beccafico_51534_16x9.jpg Enjoy Mediterranean flavours with this summery starter of stuffed baked sardines – ready to eat in just 20 minutes. 6 medium-sized sardines, filleted12-16 fresh bay leaves 6 medium-sized sardines, filleted 12-16 fresh bay leaves 75g/3oz white breadcrumbs, plus 25g/1oz extra for topping50g/2oz black olives50g/2oz capers4 anchovies40g/1¼oz raisins40g/1¼oz pine nuts20g/¾oz almonds1 lemon, juice and zest1 orange, juice and zest10g/½oz fresh parsley 75g/3oz white breadcrumbs, plus 25g/1oz extra for topping 50g/2oz black olives 50g/2oz capers 4 anchovies 40g/1¼oz raisins 40g/1¼oz pine nuts 20g/¾oz almonds 1 lemon, juice and zest 1 orange, juice and zest 10g/½oz fresh parsley Method Preheat the oven to 180C/350F/Gas 4.For the stuffing, blend all of the stuffing ingredients together in a food processor until well combined with a firm consistency. Roll the stuffing mixture into little balls. Place one ball at one end of each sardine fillet and roll the meat around the stuffing, piercing each through the centre using a cocktail stick. Garnish each rolled sardine with a bay leaf (skewered with the cocktail stick).Drizzle a little olive oil into the base of an ovenproof dish. Add the fish to the dish and scatter over the extra 25g/1oz breadcrumbs. Drizzle with a little more olive oil.Bake in the oven for 4-5 minutes, or until the fish is cooked through and the stuffing is golden-brown. Serve with a lightly dressed green salad. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the stuffing, blend all of the stuffing ingredients together in a food processor until well combined with a firm consistency. For the stuffing, blend all of the stuffing ingredients together in a food processor until well combined with a firm consistency. Roll the stuffing mixture into little balls. Place one ball at one end of each sardine fillet and roll the meat around the stuffing, piercing each through the centre using a cocktail stick. Garnish each rolled sardine with a bay leaf (skewered with the cocktail stick). Roll the stuffing mixture into little balls. Place one ball at one end of each sardine fillet and roll the meat around the stuffing, piercing each through the centre using a cocktail stick. Garnish each rolled sardine with a bay leaf (skewered with the cocktail stick). Drizzle a little olive oil into the base of an ovenproof dish. Add the fish to the dish and scatter over the extra 25g/1oz breadcrumbs. Drizzle with a little more olive oil. Drizzle a little olive oil into the base of an ovenproof dish. Add the fish to the dish and scatter over the extra 25g/1oz breadcrumbs. Drizzle with a little more olive oil. Bake in the oven for 4-5 minutes, or until the fish is cooked through and the stuffing is golden-brown. Serve with a lightly dressed green salad. Bake in the oven for 4-5 minutes, or until the fish is cooked through and the stuffing is golden-brown. Serve with a lightly dressed green salad."
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} | 69afccd3c765283970ab97c98163d5c752e6648d4f27a5327dfa748979399b13 | Venetian seafood risotto recipe
For the spice mix, grind all of the ingredients using a pestle and mortar or an electric grinder. Store in an airtight tin or box.For the fish stock, put all the ingredients except the fish bones into a large pan, add 2¼ litres/3¾ pints water and bring to the boil. Turn down the heat and simmer gently for 20 minutes. Add the fish bones (or fish fillet) and bring back up to a simmer, skimming off any scum as it rises to the surface. Simmer for a further 20 minutes. Strain through a sieve into a clean pan and simmer a little longer, if necessary, until reduced to about 1¼ litres/2 pints. Keep warm. For the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells, set the stock aside and keep warm.For the risotto, heat 3 tablespoons of the olive oil in a large frying pan over a medium heat. Fry the shallots and garlic gently until softened. Add the rice and fry it in the oil for 2 minutes, then add the Byzantine spice mix and stir it through the rice.Add the white wine, bring to a simmer and allow to evaporate, then add a ladle of the hot fish stock.When this has been absorbed, add the next ladle, and continue to do so, stirring after each addition, until you have only a couple of ladlefuls left, this should take about 16-18 minutes. Add the mussels and prawn stock.Heat the remaining tablespoon of olive oil in a frying pan until simmering and fry the red mullet strips, squid rings and tentacles and shrimps briskly for 2–3 minutes.Season with salt and pepper. Stir the seafood into the risotto with the remaining fish stock and cook for 1-2 minutes, or until absorbed. Stir in the butter, crab meat and parsley, and serve immediately. For the spice mix, grind all of the ingredients using a pestle and mortar or an electric grinder. Store in an airtight tin or box. For the spice mix, grind all of the ingredients using a pestle and mortar or an electric grinder. Store in an airtight tin or box. For the fish stock, put all the ingredients except the fish bones into a large pan, add 2¼ litres/3¾ pints water and bring to the boil. Turn down the heat and simmer gently for 20 minutes. Add the fish bones (or fish fillet) and bring back up to a simmer, skimming off any scum as it rises to the surface. Simmer for a further 20 minutes. Strain through a sieve into a clean pan and simmer a little longer, if necessary, until reduced to about 1¼ litres/2 pints. Keep warm. For the fish stock, put all the ingredients except the fish bones into a large pan, add 2¼ litres/3¾ pints water and bring to the boil. Turn down the heat and simmer gently for 20 minutes. Add the fish bones (or fish fillet) and bring back up to a simmer, skimming off any scum as it rises to the surface. Simmer for a further 20 minutes. Strain through a sieve into a clean pan and simmer a little longer, if necessary, until reduced to about 1¼ litres/2 pints. Keep warm. For the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells, set the stock aside and keep warm. For the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells, set the stock aside and keep warm. For the risotto, heat 3 tablespoons of the olive oil in a large frying pan over a medium heat. Fry the shallots and garlic gently until softened. Add the rice and fry it in the oil for 2 minutes, then add the Byzantine spice mix and stir it through the rice. For the risotto, heat 3 tablespoons of the olive oil in a large frying pan over a medium heat. Fry the shallots and garlic gently until softened. Add the rice and fry it in the oil for 2 minutes, then add the Byzantine spice mix and stir it through the rice. Add the white wine, bring to a simmer and allow to evaporate, then add a ladle of the hot fish stock. Add the white wine, bring to a simmer and allow to evaporate, then add a ladle of the hot fish stock. When this has been absorbed, add the next ladle, and continue to do so, stirring after each addition, until you have only a couple of ladlefuls left, this should take about 16-18 minutes. Add the mussels and prawn stock. When this has been absorbed, add the next ladle, and continue to do so, stirring after each addition, until you have only a couple of ladlefuls left, this should take about 16-18 minutes. Add the mussels and prawn stock. Heat the remaining tablespoon of olive oil in a frying pan until simmering and fry the red mullet strips, squid rings and tentacles and shrimps briskly for 2–3 minutes. Heat the remaining tablespoon of olive oil in a frying pan until simmering and fry the red mullet strips, squid rings and tentacles and shrimps briskly for 2–3 minutes. Season with salt and pepper. Stir the seafood into the risotto with the remaining fish stock and cook for 1-2 minutes, or until absorbed. Season with salt and pepper. Stir the seafood into the risotto with the remaining fish stock and cook for 1-2 minutes, or until absorbed. Stir in the butter, crab meat and parsley, and serve immediately. Stir in the butter, crab meat and parsley, and serve immediately. | {
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"title": "Venetian seafood risotto recipe",
"content": "For the spice mix, grind all of the ingredients using a pestle and mortar or an electric grinder. Store in an airtight tin or box.For the fish stock, put all the ingredients except the fish bones into a large pan, add 2¼ litres/3¾ pints water and bring to the boil. Turn down the heat and simmer gently for 20 minutes. Add the fish bones (or fish fillet) and bring back up to a simmer, skimming off any scum as it rises to the surface. Simmer for a further 20 minutes. Strain through a sieve into a clean pan and simmer a little longer, if necessary, until reduced to about 1¼ litres/2 pints. Keep warm. For the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells, set the stock aside and keep warm.For the risotto, heat 3 tablespoons of the olive oil in a large frying pan over a medium heat. Fry the shallots and garlic gently until softened. Add the rice and fry it in the oil for 2 minutes, then add the Byzantine spice mix and stir it through the rice.Add the white wine, bring to a simmer and allow to evaporate, then add a ladle of the hot fish stock.When this has been absorbed, add the next ladle, and continue to do so, stirring after each addition, until you have only a couple of ladlefuls left, this should take about 16-18 minutes. Add the mussels and prawn stock.Heat the remaining tablespoon of olive oil in a frying pan until simmering and fry the red mullet strips, squid rings and tentacles and shrimps briskly for 2–3 minutes.Season with salt and pepper. Stir the seafood into the risotto with the remaining fish stock and cook for 1-2 minutes, or until absorbed. Stir in the butter, crab meat and parsley, and serve immediately. For the spice mix, grind all of the ingredients using a pestle and mortar or an electric grinder. Store in an airtight tin or box. For the spice mix, grind all of the ingredients using a pestle and mortar or an electric grinder. Store in an airtight tin or box. For the fish stock, put all the ingredients except the fish bones into a large pan, add 2¼ litres/3¾ pints water and bring to the boil. Turn down the heat and simmer gently for 20 minutes. Add the fish bones (or fish fillet) and bring back up to a simmer, skimming off any scum as it rises to the surface. Simmer for a further 20 minutes. Strain through a sieve into a clean pan and simmer a little longer, if necessary, until reduced to about 1¼ litres/2 pints. Keep warm. For the fish stock, put all the ingredients except the fish bones into a large pan, add 2¼ litres/3¾ pints water and bring to the boil. Turn down the heat and simmer gently for 20 minutes. Add the fish bones (or fish fillet) and bring back up to a simmer, skimming off any scum as it rises to the surface. Simmer for a further 20 minutes. Strain through a sieve into a clean pan and simmer a little longer, if necessary, until reduced to about 1¼ litres/2 pints. Keep warm. For the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells, set the stock aside and keep warm. For the prawn stock, heat the olive oil in a large pan over a medium heat. Add the garlic and the prawn heads and shells. Stir-fry for a couple of minutes before adding the tomato purée, salt and 300ml/10fl oz water. Cook for 10 minutes, then pass through a sieve, pushing down on the shells to extract as much of the prawn flavour as you can. Discard the shells, set the stock aside and keep warm. For the risotto, heat 3 tablespoons of the olive oil in a large frying pan over a medium heat. Fry the shallots and garlic gently until softened. Add the rice and fry it in the oil for 2 minutes, then add the Byzantine spice mix and stir it through the rice. For the risotto, heat 3 tablespoons of the olive oil in a large frying pan over a medium heat. Fry the shallots and garlic gently until softened. Add the rice and fry it in the oil for 2 minutes, then add the Byzantine spice mix and stir it through the rice. Add the white wine, bring to a simmer and allow to evaporate, then add a ladle of the hot fish stock. Add the white wine, bring to a simmer and allow to evaporate, then add a ladle of the hot fish stock. When this has been absorbed, add the next ladle, and continue to do so, stirring after each addition, until you have only a couple of ladlefuls left, this should take about 16-18 minutes. Add the mussels and prawn stock. When this has been absorbed, add the next ladle, and continue to do so, stirring after each addition, until you have only a couple of ladlefuls left, this should take about 16-18 minutes. Add the mussels and prawn stock. Heat the remaining tablespoon of olive oil in a frying pan until simmering and fry the red mullet strips, squid rings and tentacles and shrimps briskly for 2–3 minutes. Heat the remaining tablespoon of olive oil in a frying pan until simmering and fry the red mullet strips, squid rings and tentacles and shrimps briskly for 2–3 minutes. Season with salt and pepper. Stir the seafood into the risotto with the remaining fish stock and cook for 1-2 minutes, or until absorbed. Season with salt and pepper. Stir the seafood into the risotto with the remaining fish stock and cook for 1-2 minutes, or until absorbed. Stir in the butter, crab meat and parsley, and serve immediately. Stir in the butter, crab meat and parsley, and serve immediately."
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} | c3104c568c4a803f584d093f56d8928b3dc2cc89fcab0ebbe25c61ab343dc7f0 | Homemade linguine with a mussel and tomato sauce and pesto recipe
For the linguine, blend the flour and eggs in a food processor until they form small crumbs. Remove from the processor and knead on a lightly floured surface for 2-3 minutes, or until the dough is smooth and elastic.Cover the dough in cling film and chill in the fridge for 20 minutes.To make the linguine, weigh out about 300g/11oz of the pasta dough (you can store the remaining pasta dough in the fridge for up three days or in the freezer for up to three months). Lightly flour a clean work surface and work the rested dough into a rough rectangle shape with your fingers.Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.Repeat this process 3-4 more times, flouring the machine and changing the setting down each time.Once the pasta sheets have reached the ideal thickness, trim the edges slightly. Attach the cutting attachment to the pasta machine, flouring it well. Run the sheets of dough through the machine once again, cutting them into linguine. Dust the linguine well with flour and place on a plate. Chill in the fridge while you make the sauce.For the pesto, blend the basil, pine nuts, parmesan and garlic in a food processor to a fine purée. Add the olive oil and continue to blend to a coarse paste.For the mussel and tomato sauce, heat 2½ tablespoons of the olive oil in a lidded frying pan over a medium heat. Fry the onion and celery for 1-2 minutes, or until softened.Add the mussels and white wine and cover the pan with its lid. Steam for 2-3 minutes, or until all of the mussels have opened. (Discard any mussels that have not opened.)Strain the mussels through a fine sieve into a bowl. Reserve the cooking liquid.Using your hands, discard the shells from half of the mussels and set the mussel flesh aside. (Set aside the remaining mussels in their shells too.)Return the pan the mussels were cooked in to the heat and add the remaining 2½ tablespoons of olive oil. Fry the garlic for 30 seconds, or until pale golden-brown.Add the reserved cooking liquid, canned tomatoes and basil and bring to the boil. Reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the volume of the mixture has reduced by one third. Season, to taste, with salt and freshly ground black pepper and stir in all of the cooked reserved mussels.Meanwhile, bring a large pot of salted water to the boil. Remove the prepared linguine from the fridge and loosen it carefully with your fingers, to separate the strands. Cook the linguine in the boiling water for 2-3 minutes, or until just tender, then drain.Stir the cooked linguine into the mussel and tomato sauce.To serve, spoon the mussel and tomato linguine onto each of four serving plates and top each with a spoonful of pesto and a few basil leaves. For the linguine, blend the flour and eggs in a food processor until they form small crumbs. Remove from the processor and knead on a lightly floured surface for 2-3 minutes, or until the dough is smooth and elastic. For the linguine, blend the flour and eggs in a food processor until they form small crumbs. Remove from the processor and knead on a lightly floured surface for 2-3 minutes, or until the dough is smooth and elastic. Cover the dough in cling film and chill in the fridge for 20 minutes. Cover the dough in cling film and chill in the fridge for 20 minutes. To make the linguine, weigh out about 300g/11oz of the pasta dough (you can store the remaining pasta dough in the fridge for up three days or in the freezer for up to three months). Lightly flour a clean work surface and work the rested dough into a rough rectangle shape with your fingers. To make the linguine, weigh out about 300g/11oz of the pasta dough (you can store the remaining pasta dough in the fridge for up three days or in the freezer for up to three months). Lightly flour a clean work surface and work the rested dough into a rough rectangle shape with your fingers. Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. Once the pasta sheets have reached the ideal thickness, trim the edges slightly. Attach the cutting attachment to the pasta machine, flouring it well. Run the sheets of dough through the machine once again, cutting them into linguine. Dust the linguine well with flour and place on a plate. Chill in the fridge while you make the sauce. Once the pasta sheets have reached the ideal thickness, trim the edges slightly. Attach the cutting attachment to the pasta machine, flouring it well. Run the sheets of dough through the machine once again, cutting them into linguine. Dust the linguine well with flour and place on a plate. Chill in the fridge while you make the sauce. For the pesto, blend the basil, pine nuts, parmesan and garlic in a food processor to a fine purée. Add the olive oil and continue to blend to a coarse paste. For the pesto, blend the basil, pine nuts, parmesan and garlic in a food processor to a fine purée. Add the olive oil and continue to blend to a coarse paste. For the mussel and tomato sauce, heat 2½ tablespoons of the olive oil in a lidded frying pan over a medium heat. Fry the onion and celery for 1-2 minutes, or until softened. For the mussel and tomato sauce, heat 2½ tablespoons of the olive oil in a lidded frying pan over a medium heat. Fry the onion and celery for 1-2 minutes, or until softened. Add the mussels and white wine and cover the pan with its lid. Steam for 2-3 minutes, or until all of the mussels have opened. (Discard any mussels that have not opened.) Add the mussels and white wine and cover the pan with its lid. Steam for 2-3 minutes, or until all of the mussels have opened. (Discard any mussels that have not opened.) Strain the mussels through a fine sieve into a bowl. Reserve the cooking liquid. Strain the mussels through a fine sieve into a bowl. Reserve the cooking liquid. Using your hands, discard the shells from half of the mussels and set the mussel flesh aside. (Set aside the remaining mussels in their shells too.) Using your hands, discard the shells from half of the mussels and set the mussel flesh aside. (Set aside the remaining mussels in their shells too.) Return the pan the mussels were cooked in to the heat and add the remaining 2½ tablespoons of olive oil. Fry the garlic for 30 seconds, or until pale golden-brown. Return the pan the mussels were cooked in to the heat and add the remaining 2½ tablespoons of olive oil. Fry the garlic for 30 seconds, or until pale golden-brown. Add the reserved cooking liquid, canned tomatoes and basil and bring to the boil. Reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the volume of the mixture has reduced by one third. Season, to taste, with salt and freshly ground black pepper and stir in all of the cooked reserved mussels. Add the reserved cooking liquid, canned tomatoes and basil and bring to the boil. Reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the volume of the mixture has reduced by one third. Season, to taste, with salt and freshly ground black pepper and stir in all of the cooked reserved mussels. Meanwhile, bring a large pot of salted water to the boil. Remove the prepared linguine from the fridge and loosen it carefully with your fingers, to separate the strands. Cook the linguine in the boiling water for 2-3 minutes, or until just tender, then drain. Meanwhile, bring a large pot of salted water to the boil. Remove the prepared linguine from the fridge and loosen it carefully with your fingers, to separate the strands. Cook the linguine in the boiling water for 2-3 minutes, or until just tender, then drain. Stir the cooked linguine into the mussel and tomato sauce. Stir the cooked linguine into the mussel and tomato sauce. To serve, spoon the mussel and tomato linguine onto each of four serving plates and top each with a spoonful of pesto and a few basil leaves. To serve, spoon the mussel and tomato linguine onto each of four serving plates and top each with a spoonful of pesto and a few basil leaves. | {
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"title": "Homemade linguine with a mussel and tomato sauce and pesto recipe",
"content": "For the linguine, blend the flour and eggs in a food processor until they form small crumbs. Remove from the processor and knead on a lightly floured surface for 2-3 minutes, or until the dough is smooth and elastic.Cover the dough in cling film and chill in the fridge for 20 minutes.To make the linguine, weigh out about 300g/11oz of the pasta dough (you can store the remaining pasta dough in the fridge for up three days or in the freezer for up to three months). Lightly flour a clean work surface and work the rested dough into a rough rectangle shape with your fingers.Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.Repeat this process 3-4 more times, flouring the machine and changing the setting down each time.Once the pasta sheets have reached the ideal thickness, trim the edges slightly. Attach the cutting attachment to the pasta machine, flouring it well. Run the sheets of dough through the machine once again, cutting them into linguine. Dust the linguine well with flour and place on a plate. Chill in the fridge while you make the sauce.For the pesto, blend the basil, pine nuts, parmesan and garlic in a food processor to a fine purée. Add the olive oil and continue to blend to a coarse paste.For the mussel and tomato sauce, heat 2½ tablespoons of the olive oil in a lidded frying pan over a medium heat. Fry the onion and celery for 1-2 minutes, or until softened.Add the mussels and white wine and cover the pan with its lid. Steam for 2-3 minutes, or until all of the mussels have opened. (Discard any mussels that have not opened.)Strain the mussels through a fine sieve into a bowl. Reserve the cooking liquid.Using your hands, discard the shells from half of the mussels and set the mussel flesh aside. (Set aside the remaining mussels in their shells too.)Return the pan the mussels were cooked in to the heat and add the remaining 2½ tablespoons of olive oil. Fry the garlic for 30 seconds, or until pale golden-brown.Add the reserved cooking liquid, canned tomatoes and basil and bring to the boil. Reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the volume of the mixture has reduced by one third. Season, to taste, with salt and freshly ground black pepper and stir in all of the cooked reserved mussels.Meanwhile, bring a large pot of salted water to the boil. Remove the prepared linguine from the fridge and loosen it carefully with your fingers, to separate the strands. Cook the linguine in the boiling water for 2-3 minutes, or until just tender, then drain.Stir the cooked linguine into the mussel and tomato sauce.To serve, spoon the mussel and tomato linguine onto each of four serving plates and top each with a spoonful of pesto and a few basil leaves. For the linguine, blend the flour and eggs in a food processor until they form small crumbs. Remove from the processor and knead on a lightly floured surface for 2-3 minutes, or until the dough is smooth and elastic. For the linguine, blend the flour and eggs in a food processor until they form small crumbs. Remove from the processor and knead on a lightly floured surface for 2-3 minutes, or until the dough is smooth and elastic. Cover the dough in cling film and chill in the fridge for 20 minutes. Cover the dough in cling film and chill in the fridge for 20 minutes. To make the linguine, weigh out about 300g/11oz of the pasta dough (you can store the remaining pasta dough in the fridge for up three days or in the freezer for up to three months). Lightly flour a clean work surface and work the rested dough into a rough rectangle shape with your fingers. To make the linguine, weigh out about 300g/11oz of the pasta dough (you can store the remaining pasta dough in the fridge for up three days or in the freezer for up to three months). Lightly flour a clean work surface and work the rested dough into a rough rectangle shape with your fingers. Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Flour the pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. Once the pasta sheets have reached the ideal thickness, trim the edges slightly. Attach the cutting attachment to the pasta machine, flouring it well. Run the sheets of dough through the machine once again, cutting them into linguine. Dust the linguine well with flour and place on a plate. Chill in the fridge while you make the sauce. Once the pasta sheets have reached the ideal thickness, trim the edges slightly. Attach the cutting attachment to the pasta machine, flouring it well. Run the sheets of dough through the machine once again, cutting them into linguine. Dust the linguine well with flour and place on a plate. Chill in the fridge while you make the sauce. For the pesto, blend the basil, pine nuts, parmesan and garlic in a food processor to a fine purée. Add the olive oil and continue to blend to a coarse paste. For the pesto, blend the basil, pine nuts, parmesan and garlic in a food processor to a fine purée. Add the olive oil and continue to blend to a coarse paste. For the mussel and tomato sauce, heat 2½ tablespoons of the olive oil in a lidded frying pan over a medium heat. Fry the onion and celery for 1-2 minutes, or until softened. For the mussel and tomato sauce, heat 2½ tablespoons of the olive oil in a lidded frying pan over a medium heat. Fry the onion and celery for 1-2 minutes, or until softened. Add the mussels and white wine and cover the pan with its lid. Steam for 2-3 minutes, or until all of the mussels have opened. (Discard any mussels that have not opened.) Add the mussels and white wine and cover the pan with its lid. Steam for 2-3 minutes, or until all of the mussels have opened. (Discard any mussels that have not opened.) Strain the mussels through a fine sieve into a bowl. Reserve the cooking liquid. Strain the mussels through a fine sieve into a bowl. Reserve the cooking liquid. Using your hands, discard the shells from half of the mussels and set the mussel flesh aside. (Set aside the remaining mussels in their shells too.) Using your hands, discard the shells from half of the mussels and set the mussel flesh aside. (Set aside the remaining mussels in their shells too.) Return the pan the mussels were cooked in to the heat and add the remaining 2½ tablespoons of olive oil. Fry the garlic for 30 seconds, or until pale golden-brown. Return the pan the mussels were cooked in to the heat and add the remaining 2½ tablespoons of olive oil. Fry the garlic for 30 seconds, or until pale golden-brown. Add the reserved cooking liquid, canned tomatoes and basil and bring to the boil. Reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the volume of the mixture has reduced by one third. Season, to taste, with salt and freshly ground black pepper and stir in all of the cooked reserved mussels. Add the reserved cooking liquid, canned tomatoes and basil and bring to the boil. Reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the volume of the mixture has reduced by one third. Season, to taste, with salt and freshly ground black pepper and stir in all of the cooked reserved mussels. Meanwhile, bring a large pot of salted water to the boil. Remove the prepared linguine from the fridge and loosen it carefully with your fingers, to separate the strands. Cook the linguine in the boiling water for 2-3 minutes, or until just tender, then drain. Meanwhile, bring a large pot of salted water to the boil. Remove the prepared linguine from the fridge and loosen it carefully with your fingers, to separate the strands. Cook the linguine in the boiling water for 2-3 minutes, or until just tender, then drain. Stir the cooked linguine into the mussel and tomato sauce. Stir the cooked linguine into the mussel and tomato sauce. To serve, spoon the mussel and tomato linguine onto each of four serving plates and top each with a spoonful of pesto and a few basil leaves. To serve, spoon the mussel and tomato linguine onto each of four serving plates and top each with a spoonful of pesto and a few basil leaves."
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} | 3bf0def6408214f8cb71235a04d67dd512713a679a0062118fb3ce020ec93b27 | Fresh sardines on toast with sweet pickled red onion recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_sardines_on_toast_31826_16x9.jpg Get a taste of the Med with fresh sardines on toasted sourdough. Perfect for a quick and wholesome lunch. 4 whole sardines, cleaned, heads removed1 tbsp plain flourflaked sea saltfreshly ground black pepper 4 whole sardines, cleaned, heads removed 1 tbsp plain flour flaked sea salt freshly ground black pepper 3 tbsp olive oil1 red onion, sliced1 tbsp caster sugar2 tbsp red wine vinegar1 tbsp small capers, drained1 heaped tbsp chopped fresh parsley 3 tbsp olive oil 1 red onion, sliced 1 tbsp caster sugar 2 tbsp red wine vinegar 1 tbsp small capers, drained 1 heaped tbsp chopped fresh parsley 4 slices sourdough bread50g/1¾oz butter, softened2 tsp wholegrain mustard1 ripe tomato, finely sliced 4 slices sourdough bread 50g/1¾oz butter, softened 2 tsp wholegrain mustard 1 ripe tomato, finely sliced Method Using a sharp knife, cut the sardines from the opening in the underside (where it has been cleaned) to the beginning of the tail, so the fish can be butterflied open. Trim off the tail and fins with scissors.Open the fish flat onto a board, skin side up. Carefully push the backbone of the sardine down onto the board with your fingertips all the way along the length of the fish until it flattens out. This will loosen the spine from the fish but if you press too hard, you will turn the sardine flesh to mush.Flip the fish onto its back and gently ease your finger underneath the spine, lifting it away from the flesh, taking out the little bones as you go. Use the point of a sharp knife to tease any bones away from the flesh if necessary. Run your hands up and down the flesh to check for any little bones. Set aside while you repeat the process with the other fish.Place the flour onto a plate and season with a pinch of salt and plenty of freshly ground black pepper. Coat each sardine in the seasoned flour, shaking off any excess flour as you go. Set aside until the pickled onion is almost readyFor the sweet pickled onion, heat one tablespoon of the oil in a medium non-stick saucepan. Add the sliced onion and cook over a medium heat for 4-5 minutes, stirring regularly until softened but not coloured. Stir in the sugar, vinegar, capers and cook for a few seconds more, stirring constantly. Remove from the heat and stir in the parsley.Heat the remaining oil in a large non-stick frying pan set over a medium high heat. Fry the sardines for a minute on each side. To serve, toast the sourdough bread. Mix the softened butter with the mustard and slather over the hot toast. Top each piece of toast with a few slices of tomato, a sardine and the warm onion pickle. Using a sharp knife, cut the sardines from the opening in the underside (where it has been cleaned) to the beginning of the tail, so the fish can be butterflied open. Trim off the tail and fins with scissors. Using a sharp knife, cut the sardines from the opening in the underside (where it has been cleaned) to the beginning of the tail, so the fish can be butterflied open. Trim off the tail and fins with scissors. Open the fish flat onto a board, skin side up. Carefully push the backbone of the sardine down onto the board with your fingertips all the way along the length of the fish until it flattens out. This will loosen the spine from the fish but if you press too hard, you will turn the sardine flesh to mush. Open the fish flat onto a board, skin side up. Carefully push the backbone of the sardine down onto the board with your fingertips all the way along the length of the fish until it flattens out. This will loosen the spine from the fish but if you press too hard, you will turn the sardine flesh to mush. Flip the fish onto its back and gently ease your finger underneath the spine, lifting it away from the flesh, taking out the little bones as you go. Use the point of a sharp knife to tease any bones away from the flesh if necessary. Run your hands up and down the flesh to check for any little bones. Set aside while you repeat the process with the other fish. Flip the fish onto its back and gently ease your finger underneath the spine, lifting it away from the flesh, taking out the little bones as you go. Use the point of a sharp knife to tease any bones away from the flesh if necessary. Run your hands up and down the flesh to check for any little bones. Set aside while you repeat the process with the other fish. Place the flour onto a plate and season with a pinch of salt and plenty of freshly ground black pepper. Coat each sardine in the seasoned flour, shaking off any excess flour as you go. Set aside until the pickled onion is almost ready Place the flour onto a plate and season with a pinch of salt and plenty of freshly ground black pepper. Coat each sardine in the seasoned flour, shaking off any excess flour as you go. Set aside until the pickled onion is almost ready For the sweet pickled onion, heat one tablespoon of the oil in a medium non-stick saucepan. Add the sliced onion and cook over a medium heat for 4-5 minutes, stirring regularly until softened but not coloured. Stir in the sugar, vinegar, capers and cook for a few seconds more, stirring constantly. Remove from the heat and stir in the parsley. For the sweet pickled onion, heat one tablespoon of the oil in a medium non-stick saucepan. Add the sliced onion and cook over a medium heat for 4-5 minutes, stirring regularly until softened but not coloured. Stir in the sugar, vinegar, capers and cook for a few seconds more, stirring constantly. Remove from the heat and stir in the parsley. Heat the remaining oil in a large non-stick frying pan set over a medium high heat. Fry the sardines for a minute on each side. Heat the remaining oil in a large non-stick frying pan set over a medium high heat. Fry the sardines for a minute on each side. To serve, toast the sourdough bread. Mix the softened butter with the mustard and slather over the hot toast. Top each piece of toast with a few slices of tomato, a sardine and the warm onion pickle. To serve, toast the sourdough bread. Mix the softened butter with the mustard and slather over the hot toast. Top each piece of toast with a few slices of tomato, a sardine and the warm onion pickle. | {
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"title": "Fresh sardines on toast with sweet pickled red onion 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/fresh_sardines_on_toast_31826_16x9.jpg Get a taste of the Med with fresh sardines on toasted sourdough. Perfect for a quick and wholesome lunch. 4 whole sardines, cleaned, heads removed1 tbsp plain flourflaked sea saltfreshly ground black pepper 4 whole sardines, cleaned, heads removed 1 tbsp plain flour flaked sea salt freshly ground black pepper 3 tbsp olive oil1 red onion, sliced1 tbsp caster sugar2 tbsp red wine vinegar1 tbsp small capers, drained1 heaped tbsp chopped fresh parsley 3 tbsp olive oil 1 red onion, sliced 1 tbsp caster sugar 2 tbsp red wine vinegar 1 tbsp small capers, drained 1 heaped tbsp chopped fresh parsley 4 slices sourdough bread50g/1¾oz butter, softened2 tsp wholegrain mustard1 ripe tomato, finely sliced 4 slices sourdough bread 50g/1¾oz butter, softened 2 tsp wholegrain mustard 1 ripe tomato, finely sliced Method Using a sharp knife, cut the sardines from the opening in the underside (where it has been cleaned) to the beginning of the tail, so the fish can be butterflied open. Trim off the tail and fins with scissors.Open the fish flat onto a board, skin side up. Carefully push the backbone of the sardine down onto the board with your fingertips all the way along the length of the fish until it flattens out. This will loosen the spine from the fish but if you press too hard, you will turn the sardine flesh to mush.Flip the fish onto its back and gently ease your finger underneath the spine, lifting it away from the flesh, taking out the little bones as you go. Use the point of a sharp knife to tease any bones away from the flesh if necessary. Run your hands up and down the flesh to check for any little bones. Set aside while you repeat the process with the other fish.Place the flour onto a plate and season with a pinch of salt and plenty of freshly ground black pepper. Coat each sardine in the seasoned flour, shaking off any excess flour as you go. Set aside until the pickled onion is almost readyFor the sweet pickled onion, heat one tablespoon of the oil in a medium non-stick saucepan. Add the sliced onion and cook over a medium heat for 4-5 minutes, stirring regularly until softened but not coloured. Stir in the sugar, vinegar, capers and cook for a few seconds more, stirring constantly. Remove from the heat and stir in the parsley.Heat the remaining oil in a large non-stick frying pan set over a medium high heat. Fry the sardines for a minute on each side. To serve, toast the sourdough bread. Mix the softened butter with the mustard and slather over the hot toast. Top each piece of toast with a few slices of tomato, a sardine and the warm onion pickle. Using a sharp knife, cut the sardines from the opening in the underside (where it has been cleaned) to the beginning of the tail, so the fish can be butterflied open. Trim off the tail and fins with scissors. Using a sharp knife, cut the sardines from the opening in the underside (where it has been cleaned) to the beginning of the tail, so the fish can be butterflied open. Trim off the tail and fins with scissors. Open the fish flat onto a board, skin side up. Carefully push the backbone of the sardine down onto the board with your fingertips all the way along the length of the fish until it flattens out. This will loosen the spine from the fish but if you press too hard, you will turn the sardine flesh to mush. Open the fish flat onto a board, skin side up. Carefully push the backbone of the sardine down onto the board with your fingertips all the way along the length of the fish until it flattens out. This will loosen the spine from the fish but if you press too hard, you will turn the sardine flesh to mush. Flip the fish onto its back and gently ease your finger underneath the spine, lifting it away from the flesh, taking out the little bones as you go. Use the point of a sharp knife to tease any bones away from the flesh if necessary. Run your hands up and down the flesh to check for any little bones. Set aside while you repeat the process with the other fish. Flip the fish onto its back and gently ease your finger underneath the spine, lifting it away from the flesh, taking out the little bones as you go. Use the point of a sharp knife to tease any bones away from the flesh if necessary. Run your hands up and down the flesh to check for any little bones. Set aside while you repeat the process with the other fish. Place the flour onto a plate and season with a pinch of salt and plenty of freshly ground black pepper. Coat each sardine in the seasoned flour, shaking off any excess flour as you go. Set aside until the pickled onion is almost ready Place the flour onto a plate and season with a pinch of salt and plenty of freshly ground black pepper. Coat each sardine in the seasoned flour, shaking off any excess flour as you go. Set aside until the pickled onion is almost ready For the sweet pickled onion, heat one tablespoon of the oil in a medium non-stick saucepan. Add the sliced onion and cook over a medium heat for 4-5 minutes, stirring regularly until softened but not coloured. Stir in the sugar, vinegar, capers and cook for a few seconds more, stirring constantly. Remove from the heat and stir in the parsley. For the sweet pickled onion, heat one tablespoon of the oil in a medium non-stick saucepan. Add the sliced onion and cook over a medium heat for 4-5 minutes, stirring regularly until softened but not coloured. Stir in the sugar, vinegar, capers and cook for a few seconds more, stirring constantly. Remove from the heat and stir in the parsley. Heat the remaining oil in a large non-stick frying pan set over a medium high heat. Fry the sardines for a minute on each side. Heat the remaining oil in a large non-stick frying pan set over a medium high heat. Fry the sardines for a minute on each side. To serve, toast the sourdough bread. Mix the softened butter with the mustard and slather over the hot toast. Top each piece of toast with a few slices of tomato, a sardine and the warm onion pickle. To serve, toast the sourdough bread. Mix the softened butter with the mustard and slather over the hot toast. Top each piece of toast with a few slices of tomato, a sardine and the warm onion pickle."
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} | 58580847d86649f6360b94e3dcb752cc21e358b25784e2ae4a4b6b55fd31b43e | How to prepare and cook squid recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squidwithmintchillic_90292_16x9.jpg Simple steps to delicious fried squid flavoured with mint, chilli, lime and coriander. 2 squid (bodies and tentacles)1 garlic clovepinch sea salthandful fresh mint leaveshandful fresh coriander leaves1 mild red chilli (or more, to taste)1 tbsp olive oil½ lime, juice only 2 squid (bodies and tentacles) 1 garlic clove pinch sea salt handful fresh mint leaves handful fresh coriander leaves 1 mild red chilli (or more, to taste) 1 tbsp olive oil ½ lime, juice only Method Clean and prepare the fresh squid. Pull the tentacles away from the body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water.Remove the 'ears' from either side of the squid body and remove the skin with your fingers.Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles.Cut the squid body into rings.On a clean chopping board, crush the garlic with the flat edge of a knife blade. Peel away the skin. Sprinkle over the sea salt and crush the garlic to a fine paste with the knife.Finely chop the mint and coriander.Finely slice the chilli.Heat a frying pan over a moderate heat. Add the olive oil, garlic paste and chilli. Cook for a minute or two, until the garlic just begins to brown.Add the prepared squid to the pan and stir for a couple of minutes.Season with sea salt. Add the mint and coriander to the pan and stir.Remove the pan from the heat, and squeeze over the lime juice and serve immediately. Clean and prepare the fresh squid. Pull the tentacles away from the body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Clean and prepare the fresh squid. Pull the tentacles away from the body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles. Cut the squid body into rings. Cut the squid body into rings. On a clean chopping board, crush the garlic with the flat edge of a knife blade. Peel away the skin. Sprinkle over the sea salt and crush the garlic to a fine paste with the knife. On a clean chopping board, crush the garlic with the flat edge of a knife blade. Peel away the skin. Sprinkle over the sea salt and crush the garlic to a fine paste with the knife. Finely chop the mint and coriander. Finely chop the mint and coriander. Finely slice the chilli. Finely slice the chilli. Heat a frying pan over a moderate heat. Add the olive oil, garlic paste and chilli. Cook for a minute or two, until the garlic just begins to brown. Heat a frying pan over a moderate heat. Add the olive oil, garlic paste and chilli. Cook for a minute or two, until the garlic just begins to brown. Add the prepared squid to the pan and stir for a couple of minutes. Add the prepared squid to the pan and stir for a couple of minutes. Season with sea salt. Add the mint and coriander to the pan and stir. Season with sea salt. Add the mint and coriander to the pan and stir. Remove the pan from the heat, and squeeze over the lime juice and serve immediately. Remove the pan from the heat, and squeeze over the lime juice and serve immediately. | {
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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_1600/recipes/squidwithmintchillic_90292_16x9.jpg Simple steps to delicious fried squid flavoured with mint, chilli, lime and coriander. 2 squid (bodies and tentacles)1 garlic clovepinch sea salthandful fresh mint leaveshandful fresh coriander leaves1 mild red chilli (or more, to taste)1 tbsp olive oil½ lime, juice only 2 squid (bodies and tentacles) 1 garlic clove pinch sea salt handful fresh mint leaves handful fresh coriander leaves 1 mild red chilli (or more, to taste) 1 tbsp olive oil ½ lime, juice only Method Clean and prepare the fresh squid. Pull the tentacles away from the body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water.Remove the 'ears' from either side of the squid body and remove the skin with your fingers.Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles.Cut the squid body into rings.On a clean chopping board, crush the garlic with the flat edge of a knife blade. Peel away the skin. Sprinkle over the sea salt and crush the garlic to a fine paste with the knife.Finely chop the mint and coriander.Finely slice the chilli.Heat a frying pan over a moderate heat. Add the olive oil, garlic paste and chilli. Cook for a minute or two, until the garlic just begins to brown.Add the prepared squid to the pan and stir for a couple of minutes.Season with sea salt. Add the mint and coriander to the pan and stir.Remove the pan from the heat, and squeeze over the lime juice and serve immediately. Clean and prepare the fresh squid. Pull the tentacles away from the body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Clean and prepare the fresh squid. Pull the tentacles away from the body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles. Cut the squid body into rings. Cut the squid body into rings. On a clean chopping board, crush the garlic with the flat edge of a knife blade. Peel away the skin. Sprinkle over the sea salt and crush the garlic to a fine paste with the knife. On a clean chopping board, crush the garlic with the flat edge of a knife blade. Peel away the skin. Sprinkle over the sea salt and crush the garlic to a fine paste with the knife. Finely chop the mint and coriander. Finely chop the mint and coriander. Finely slice the chilli. Finely slice the chilli. Heat a frying pan over a moderate heat. Add the olive oil, garlic paste and chilli. Cook for a minute or two, until the garlic just begins to brown. Heat a frying pan over a moderate heat. Add the olive oil, garlic paste and chilli. Cook for a minute or two, until the garlic just begins to brown. Add the prepared squid to the pan and stir for a couple of minutes. Add the prepared squid to the pan and stir for a couple of minutes. Season with sea salt. Add the mint and coriander to the pan and stir. Season with sea salt. Add the mint and coriander to the pan and stir. Remove the pan from the heat, and squeeze over the lime juice and serve immediately. Remove the pan from the heat, and squeeze over the lime juice and serve immediately."
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} | 4c466ce4c009254466fdaa74da2fb497ae5b078d799f251838e21916b4701f43 | Pan-fried sardines with Parma ham, piquillo peppers and basil recipe
An average of 4.5 out of 5 stars from 2 ratings Sardines filled with sweet peppers, aromatic basil and wrapped in Parma ham served with herby cockles and new potatoes. A fish dish really that really packs a punch. 250g/9oz Jersey Royals4 sardines, cleaned, filleted and butterflied (ask your fishmonger to do this)100g/3½oz jarred piquillo peppers, drained and thinly sliced1 bunch basil, leaves thinly sliced6 thin slices Parma ham500g/1lb 2oz cockles, cleaned and scrubbed1 garlic clove, finely chopped1 thyme sprig100g/3½oz samphire 4 tbsp red wine vinegar1 shallot, finely chopped1 bunch dill, finely choppedsalt and freshly ground black pepper 250g/9oz Jersey Royals 4 sardines, cleaned, filleted and butterflied (ask your fishmonger to do this) 100g/3½oz jarred piquillo peppers, drained and thinly sliced 1 bunch basil, leaves thinly sliced 6 thin slices Parma ham 500g/1lb 2oz cockles, cleaned and scrubbed 1 garlic clove, finely chopped 1 thyme sprig 100g/3½oz samphire 4 tbsp red wine vinegar 1 shallot, finely chopped 1 bunch dill, finely chopped salt and freshly ground black pepper Method Bring a large pan of salted water to the boil. Add the Jersey Royals and cook for 10–15 minutes, or until soft to the point of a knife. Meanwhile, open up the sardines and lay the peppers and basil on top. Season with salt and pepper then fold the top fillet over. Wrap each pair of fillets in a slice of ham and hold together with a wooden cocktail stick.Pan-fry the sardines in a dry non-stick fry pan for 2–3 minutes on each side, or until they are golden, crisp and cooked through. Discard any cockles with broken shells and any that refuse to close when tapped. Put the cockles in a large, lidded saucepan placed over a high heat with a splash of water. Add the garlic and thyme and steam until the cockles have opened. Discard any cockles that remain closed.Drain the potatoes and set aside to steam dry.Pick the cockle meat from the shells and put into a clean bowl, discarding the shells. Strain the cooking liquid onto the cockles, add the samphire, vinegar, shallot and dill and season. Mix well. Divide the sardines and potatoes between two plates, pour over the samphire and cockles and serve. Bring a large pan of salted water to the boil. Add the Jersey Royals and cook for 10–15 minutes, or until soft to the point of a knife. Bring a large pan of salted water to the boil. Add the Jersey Royals and cook for 10–15 minutes, or until soft to the point of a knife. Meanwhile, open up the sardines and lay the peppers and basil on top. Season with salt and pepper then fold the top fillet over. Wrap each pair of fillets in a slice of ham and hold together with a wooden cocktail stick. Meanwhile, open up the sardines and lay the peppers and basil on top. Season with salt and pepper then fold the top fillet over. Wrap each pair of fillets in a slice of ham and hold together with a wooden cocktail stick. Pan-fry the sardines in a dry non-stick fry pan for 2–3 minutes on each side, or until they are golden, crisp and cooked through. Pan-fry the sardines in a dry non-stick fry pan for 2–3 minutes on each side, or until they are golden, crisp and cooked through. Discard any cockles with broken shells and any that refuse to close when tapped. Put the cockles in a large, lidded saucepan placed over a high heat with a splash of water. Add the garlic and thyme and steam until the cockles have opened. Discard any cockles that remain closed. Discard any cockles with broken shells and any that refuse to close when tapped. Put the cockles in a large, lidded saucepan placed over a high heat with a splash of water. Add the garlic and thyme and steam until the cockles have opened. Discard any cockles that remain closed. Drain the potatoes and set aside to steam dry. Drain the potatoes and set aside to steam dry. Pick the cockle meat from the shells and put into a clean bowl, discarding the shells. Strain the cooking liquid onto the cockles, add the samphire, vinegar, shallot and dill and season. Mix well. Pick the cockle meat from the shells and put into a clean bowl, discarding the shells. Strain the cooking liquid onto the cockles, add the samphire, vinegar, shallot and dill and season. Mix well. Divide the sardines and potatoes between two plates, pour over the samphire and cockles and serve. Divide the sardines and potatoes between two plates, pour over the samphire and cockles and serve. | {
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"title": "Pan-fried sardines with Parma ham, piquillo peppers and basil recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Sardines filled with sweet peppers, aromatic basil and wrapped in Parma ham served with herby cockles and new potatoes. A fish dish really that really packs a punch. 250g/9oz Jersey Royals4 sardines, cleaned, filleted and butterflied (ask your fishmonger to do this)100g/3½oz jarred piquillo peppers, drained and thinly sliced1 bunch basil, leaves thinly sliced6 thin slices Parma ham500g/1lb 2oz cockles, cleaned and scrubbed1 garlic clove, finely chopped1 thyme sprig100g/3½oz samphire 4 tbsp red wine vinegar1 shallot, finely chopped1 bunch dill, finely choppedsalt and freshly ground black pepper 250g/9oz Jersey Royals 4 sardines, cleaned, filleted and butterflied (ask your fishmonger to do this) 100g/3½oz jarred piquillo peppers, drained and thinly sliced 1 bunch basil, leaves thinly sliced 6 thin slices Parma ham 500g/1lb 2oz cockles, cleaned and scrubbed 1 garlic clove, finely chopped 1 thyme sprig 100g/3½oz samphire 4 tbsp red wine vinegar 1 shallot, finely chopped 1 bunch dill, finely chopped salt and freshly ground black pepper Method Bring a large pan of salted water to the boil. Add the Jersey Royals and cook for 10–15 minutes, or until soft to the point of a knife. Meanwhile, open up the sardines and lay the peppers and basil on top. Season with salt and pepper then fold the top fillet over. Wrap each pair of fillets in a slice of ham and hold together with a wooden cocktail stick.Pan-fry the sardines in a dry non-stick fry pan for 2–3 minutes on each side, or until they are golden, crisp and cooked through. Discard any cockles with broken shells and any that refuse to close when tapped. Put the cockles in a large, lidded saucepan placed over a high heat with a splash of water. Add the garlic and thyme and steam until the cockles have opened. Discard any cockles that remain closed.Drain the potatoes and set aside to steam dry.Pick the cockle meat from the shells and put into a clean bowl, discarding the shells. Strain the cooking liquid onto the cockles, add the samphire, vinegar, shallot and dill and season. Mix well. Divide the sardines and potatoes between two plates, pour over the samphire and cockles and serve. Bring a large pan of salted water to the boil. Add the Jersey Royals and cook for 10–15 minutes, or until soft to the point of a knife. Bring a large pan of salted water to the boil. Add the Jersey Royals and cook for 10–15 minutes, or until soft to the point of a knife. Meanwhile, open up the sardines and lay the peppers and basil on top. Season with salt and pepper then fold the top fillet over. Wrap each pair of fillets in a slice of ham and hold together with a wooden cocktail stick. Meanwhile, open up the sardines and lay the peppers and basil on top. Season with salt and pepper then fold the top fillet over. Wrap each pair of fillets in a slice of ham and hold together with a wooden cocktail stick. Pan-fry the sardines in a dry non-stick fry pan for 2–3 minutes on each side, or until they are golden, crisp and cooked through. Pan-fry the sardines in a dry non-stick fry pan for 2–3 minutes on each side, or until they are golden, crisp and cooked through. Discard any cockles with broken shells and any that refuse to close when tapped. Put the cockles in a large, lidded saucepan placed over a high heat with a splash of water. Add the garlic and thyme and steam until the cockles have opened. Discard any cockles that remain closed. Discard any cockles with broken shells and any that refuse to close when tapped. Put the cockles in a large, lidded saucepan placed over a high heat with a splash of water. Add the garlic and thyme and steam until the cockles have opened. Discard any cockles that remain closed. Drain the potatoes and set aside to steam dry. Drain the potatoes and set aside to steam dry. Pick the cockle meat from the shells and put into a clean bowl, discarding the shells. Strain the cooking liquid onto the cockles, add the samphire, vinegar, shallot and dill and season. Mix well. Pick the cockle meat from the shells and put into a clean bowl, discarding the shells. Strain the cooking liquid onto the cockles, add the samphire, vinegar, shallot and dill and season. Mix well. Divide the sardines and potatoes between two plates, pour over the samphire and cockles and serve. Divide the sardines and potatoes between two plates, pour over the samphire and cockles and serve."
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} | 4fabc87febb2d6a3b310172e31009b61ce86bb74f1c56c487a3f0b1815646f24 | Tom Kerridge's squid, chickpea and chorizo stew recipe
An average of 4.4 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squid_chorizo_stew_06758_16x9.jpg This easy one-pot Spanish-style stew gets most of its flavour from the chorizo, so buy the best you can find. Add an extra pinch of chilli if you like things a bit hotter. Each serving provides 543 kcal, 46g protein, 32g carbohydrate, 22g fat,10g fibre. 1 tsp olive oil80g/3oz cooking chorizo sausage, finely chopped1 onion, chopped 2 garlic cloves, thinly slicedpinch dried chilli flakes½ tsp sweet smoked paprika1 rosemary sprig, leaves stripped and finely chopped50ml/2fl oz red wine400g/14oz tin chopped tomatoes250ml/9fl oz fish stock300g/10½oz medium squid, cleaned400g/14oz tin chickpeas, drained (240g/8½oz drained weight)50g/1¾oz baby spinachsmall handful flatleaf parsley, roughly chopped1 lemon, zest only sea salt and freshly ground black pepper 1 tsp olive oil 80g/3oz cooking chorizo sausage, finely chopped 1 onion, chopped 2 garlic cloves, thinly sliced pinch dried chilli flakes ½ tsp sweet smoked paprika 1 rosemary sprig, leaves stripped and finely chopped 50ml/2fl oz red wine 400g/14oz tin chopped tomatoes 250ml/9fl oz fish stock 300g/10½oz medium squid, cleaned 400g/14oz tin chickpeas, drained (240g/8½oz drained weight) 50g/1¾oz baby spinach small handful flatleaf parsley, roughly chopped 1 lemon, zest only sea salt and freshly ground black pepper Method Heat the oil in a small sauté pan over a medium-high heat. Add the chorizo and cook for 2–3 minutes, or until the chorizo releases its oils and begins to turn crisp.Add the onion to the pan and sauté for 2–3 minutes, then add the garlic and sauté for another 2 minutes. Add the chilli flakes, paprika and rosemary and cook for 3–4 minutes, adding a splash of water if the mixture starts to stick.Increase the heat to high, add the wine and let it bubble uhtil the volume of the liquid has reduced by half. Add the chopped tomatoes and stock, bring to a simmer and cook for 10 minutes.In the meantime, prepare your squid. Cut the pouches into 4cm/1½in pieces, scoring the inner surface, or slice into thick rounds. Cut any long tentacles in half.Add the chickpeas to thepan and cook for 3–4 minutes, stirring occasionally. Add the squid, stir gently to submerge, and put a lid on the pan. Leave the squid to cook gently for 3–4 minutes. Season with salt and pepper, remove from the heat and stir through the spinach and half of the parsley.Ladle into warmed bowls, grate over a little lemon zest and sprinkle with the remaining parsley before serving. Heat the oil in a small sauté pan over a medium-high heat. Add the chorizo and cook for 2–3 minutes, or until the chorizo releases its oils and begins to turn crisp. Heat the oil in a small sauté pan over a medium-high heat. Add the chorizo and cook for 2–3 minutes, or until the chorizo releases its oils and begins to turn crisp. Add the onion to the pan and sauté for 2–3 minutes, then add the garlic and sauté for another 2 minutes. Add the chilli flakes, paprika and rosemary and cook for 3–4 minutes, adding a splash of water if the mixture starts to stick. Add the onion to the pan and sauté for 2–3 minutes, then add the garlic and sauté for another 2 minutes. Add the chilli flakes, paprika and rosemary and cook for 3–4 minutes, adding a splash of water if the mixture starts to stick. Increase the heat to high, add the wine and let it bubble uhtil the volume of the liquid has reduced by half. Add the chopped tomatoes and stock, bring to a simmer and cook for 10 minutes. Increase the heat to high, add the wine and let it bubble uhtil the volume of the liquid has reduced by half. Add the chopped tomatoes and stock, bring to a simmer and cook for 10 minutes. In the meantime, prepare your squid. Cut the pouches into 4cm/1½in pieces, scoring the inner surface, or slice into thick rounds. Cut any long tentacles in half. In the meantime, prepare your squid. Cut the pouches into 4cm/1½in pieces, scoring the inner surface, or slice into thick rounds. Cut any long tentacles in half. Add the chickpeas to thepan and cook for 3–4 minutes, stirring occasionally. Add the squid, stir gently to submerge, and put a lid on the pan. Leave the squid to cook gently for 3–4 minutes. Season with salt and pepper, remove from the heat and stir through the spinach and half of the parsley. Add the chickpeas to thepan and cook for 3–4 minutes, stirring occasionally. Add the squid, stir gently to submerge, and put a lid on the pan. Leave the squid to cook gently for 3–4 minutes. Season with salt and pepper, remove from the heat and stir through the spinach and half of the parsley. Ladle into warmed bowls, grate over a little lemon zest and sprinkle with the remaining parsley before serving. Ladle into warmed bowls, grate over a little lemon zest and sprinkle with the remaining parsley before serving. Recipe tips To freeze, allow to cool then freeze in portions. Defrost fully overnight in the fridge, then reheat in a saucepan over a medium heat until hot all the way through. | {
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"title": "Tom Kerridge's squid, chickpea and chorizo stew recipe",
"content": "An average of 4.4 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squid_chorizo_stew_06758_16x9.jpg This easy one-pot Spanish-style stew gets most of its flavour from the chorizo, so buy the best you can find. Add an extra pinch of chilli if you like things a bit hotter. Each serving provides 543 kcal, 46g protein, 32g carbohydrate, 22g fat,10g fibre. 1 tsp olive oil80g/3oz cooking chorizo sausage, finely chopped1 onion, chopped 2 garlic cloves, thinly slicedpinch dried chilli flakes½ tsp sweet smoked paprika1 rosemary sprig, leaves stripped and finely chopped50ml/2fl oz red wine400g/14oz tin chopped tomatoes250ml/9fl oz fish stock300g/10½oz medium squid, cleaned400g/14oz tin chickpeas, drained (240g/8½oz drained weight)50g/1¾oz baby spinachsmall handful flatleaf parsley, roughly chopped1 lemon, zest only sea salt and freshly ground black pepper 1 tsp olive oil 80g/3oz cooking chorizo sausage, finely chopped 1 onion, chopped 2 garlic cloves, thinly sliced pinch dried chilli flakes ½ tsp sweet smoked paprika 1 rosemary sprig, leaves stripped and finely chopped 50ml/2fl oz red wine 400g/14oz tin chopped tomatoes 250ml/9fl oz fish stock 300g/10½oz medium squid, cleaned 400g/14oz tin chickpeas, drained (240g/8½oz drained weight) 50g/1¾oz baby spinach small handful flatleaf parsley, roughly chopped 1 lemon, zest only sea salt and freshly ground black pepper Method Heat the oil in a small sauté pan over a medium-high heat. Add the chorizo and cook for 2–3 minutes, or until the chorizo releases its oils and begins to turn crisp.Add the onion to the pan and sauté for 2–3 minutes, then add the garlic and sauté for another 2 minutes. Add the chilli flakes, paprika and rosemary and cook for 3–4 minutes, adding a splash of water if the mixture starts to stick.Increase the heat to high, add the wine and let it bubble uhtil the volume of the liquid has reduced by half. Add the chopped tomatoes and stock, bring to a simmer and cook for 10 minutes.In the meantime, prepare your squid. Cut the pouches into 4cm/1½in pieces, scoring the inner surface, or slice into thick rounds. Cut any long tentacles in half.Add the chickpeas to thepan and cook for 3–4 minutes, stirring occasionally. Add the squid, stir gently to submerge, and put a lid on the pan. Leave the squid to cook gently for 3–4 minutes. Season with salt and pepper, remove from the heat and stir through the spinach and half of the parsley.Ladle into warmed bowls, grate over a little lemon zest and sprinkle with the remaining parsley before serving. Heat the oil in a small sauté pan over a medium-high heat. Add the chorizo and cook for 2–3 minutes, or until the chorizo releases its oils and begins to turn crisp. Heat the oil in a small sauté pan over a medium-high heat. Add the chorizo and cook for 2–3 minutes, or until the chorizo releases its oils and begins to turn crisp. Add the onion to the pan and sauté for 2–3 minutes, then add the garlic and sauté for another 2 minutes. Add the chilli flakes, paprika and rosemary and cook for 3–4 minutes, adding a splash of water if the mixture starts to stick. Add the onion to the pan and sauté for 2–3 minutes, then add the garlic and sauté for another 2 minutes. Add the chilli flakes, paprika and rosemary and cook for 3–4 minutes, adding a splash of water if the mixture starts to stick. Increase the heat to high, add the wine and let it bubble uhtil the volume of the liquid has reduced by half. Add the chopped tomatoes and stock, bring to a simmer and cook for 10 minutes. Increase the heat to high, add the wine and let it bubble uhtil the volume of the liquid has reduced by half. Add the chopped tomatoes and stock, bring to a simmer and cook for 10 minutes. In the meantime, prepare your squid. Cut the pouches into 4cm/1½in pieces, scoring the inner surface, or slice into thick rounds. Cut any long tentacles in half. In the meantime, prepare your squid. Cut the pouches into 4cm/1½in pieces, scoring the inner surface, or slice into thick rounds. Cut any long tentacles in half. Add the chickpeas to thepan and cook for 3–4 minutes, stirring occasionally. Add the squid, stir gently to submerge, and put a lid on the pan. Leave the squid to cook gently for 3–4 minutes. Season with salt and pepper, remove from the heat and stir through the spinach and half of the parsley. Add the chickpeas to thepan and cook for 3–4 minutes, stirring occasionally. Add the squid, stir gently to submerge, and put a lid on the pan. Leave the squid to cook gently for 3–4 minutes. Season with salt and pepper, remove from the heat and stir through the spinach and half of the parsley. Ladle into warmed bowls, grate over a little lemon zest and sprinkle with the remaining parsley before serving. Ladle into warmed bowls, grate over a little lemon zest and sprinkle with the remaining parsley before serving. Recipe tips To freeze, allow to cool then freeze in portions. Defrost fully overnight in the fridge, then reheat in a saucepan over a medium heat until hot all the way through."
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} | a2f788763b899be3d011248dd84b813bea7cf49b771b1219142d89d02a68a9fe | Deep-fried squid with spinach and chickpeas recipe
An average of 3.0 out of 5 stars from 2 ratings Smooth puréed chickpeas, creamy spinach and crunchy deep-fried chickpeas and squid give a variety of texture in this classy supper. You will need a food processor or a blender to make this recipe. 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish3 garlic cloves, minceddash olive oil 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish 3 garlic cloves, minced dash olive oil 1 brown onion, thinly sliced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 tbsp grated fresh root ginger1 x 400ml/14fl oz tin coconut milk 20g/¾oz baby spinach salt and freshly ground black pepper 1 brown onion, thinly sliced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 tbsp grated fresh root ginger 1 x 400ml/14fl oz tin coconut milk 20g/¾oz baby spinach salt and freshly ground black pepper 100g/3½oz plain flour 3 tbsp hot smoked paprika 1 tsp salt 1 tsp freshly ground black pepperoil, for deep-frying4 small or medium squid, cleaned and scored200ml full-fat milk 100g/3½oz plain flour 3 tbsp hot smoked paprika 1 tsp salt 1 tsp freshly ground black pepper oil, for deep-frying 4 small or medium squid, cleaned and scored 200ml full-fat milk Method To make the chickpea stew, blend the chickpeas to a purée with 1 garlic clove, olive oil and a little water to loosen in a blender or food processor. Keep warm until ready to serve.Heat a little more oil in a pan and fry the onion and remaining two garlic cloves until softened. Add the spices and ginger. Cook for a few minutes, then add the coconut milk. Simmer the sauce until it has thickened, then season with salt and freshly ground black pepper. Add the spinach and cook until wilted. Keep warm. To make the deep-fried squid, mix the flour, paprika, salt and pepper in a bowl. Heat the oil in a pan or deep-fat fryer until a cube of bread sizzles and goes brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the squid in the milk, then coat in the seasoned flour and deep fry for a few minutes until golden-brown. Carefully remove and place on a plate lined with kitchen paper.Deep fry the reserved chickpeas until crisp and golden-brown. Carefully remove from the oil and drain on a plate lined with kitchen paper. To serve, spoon a ladle of purée onto each of two plates, drain and add the spiced spinach, and top with the crisp squid and chickpeas. To make the chickpea stew, blend the chickpeas to a purée with 1 garlic clove, olive oil and a little water to loosen in a blender or food processor. Keep warm until ready to serve. To make the chickpea stew, blend the chickpeas to a purée with 1 garlic clove, olive oil and a little water to loosen in a blender or food processor. Keep warm until ready to serve. Heat a little more oil in a pan and fry the onion and remaining two garlic cloves until softened. Add the spices and ginger. Cook for a few minutes, then add the coconut milk. Simmer the sauce until it has thickened, then season with salt and freshly ground black pepper. Add the spinach and cook until wilted. Keep warm. Heat a little more oil in a pan and fry the onion and remaining two garlic cloves until softened. Add the spices and ginger. Cook for a few minutes, then add the coconut milk. Simmer the sauce until it has thickened, then season with salt and freshly ground black pepper. Add the spinach and cook until wilted. Keep warm. To make the deep-fried squid, mix the flour, paprika, salt and pepper in a bowl. Heat the oil in a pan or deep-fat fryer until a cube of bread sizzles and goes brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the deep-fried squid, mix the flour, paprika, salt and pepper in a bowl. Heat the oil in a pan or deep-fat fryer until a cube of bread sizzles and goes brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the squid in the milk, then coat in the seasoned flour and deep fry for a few minutes until golden-brown. Carefully remove and place on a plate lined with kitchen paper. Place the squid in the milk, then coat in the seasoned flour and deep fry for a few minutes until golden-brown. Carefully remove and place on a plate lined with kitchen paper. Deep fry the reserved chickpeas until crisp and golden-brown. Carefully remove from the oil and drain on a plate lined with kitchen paper. Deep fry the reserved chickpeas until crisp and golden-brown. Carefully remove from the oil and drain on a plate lined with kitchen paper. To serve, spoon a ladle of purée onto each of two plates, drain and add the spiced spinach, and top with the crisp squid and chickpeas. To serve, spoon a ladle of purée onto each of two plates, drain and add the spiced spinach, and top with the crisp squid and chickpeas. Recipe tips Ask your fishmonger to clean the squid – little ones often come ready-cleaned. Cut open the body with kitchen scissors and open out. Wash well, then pat dry. Larger squid can be cut into pieces, small squid just opened up. | {
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"content": "An average of 3.0 out of 5 stars from 2 ratings Smooth puréed chickpeas, creamy spinach and crunchy deep-fried chickpeas and squid give a variety of texture in this classy supper. You will need a food processor or a blender to make this recipe. 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish3 garlic cloves, minceddash olive oil 1 x 400g/14oz tin chickpeas, drained, handful reserved for garnish 3 garlic cloves, minced dash olive oil 1 brown onion, thinly sliced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 tbsp grated fresh root ginger1 x 400ml/14fl oz tin coconut milk 20g/¾oz baby spinach salt and freshly ground black pepper 1 brown onion, thinly sliced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 tbsp grated fresh root ginger 1 x 400ml/14fl oz tin coconut milk 20g/¾oz baby spinach salt and freshly ground black pepper 100g/3½oz plain flour 3 tbsp hot smoked paprika 1 tsp salt 1 tsp freshly ground black pepperoil, for deep-frying4 small or medium squid, cleaned and scored200ml full-fat milk 100g/3½oz plain flour 3 tbsp hot smoked paprika 1 tsp salt 1 tsp freshly ground black pepper oil, for deep-frying 4 small or medium squid, cleaned and scored 200ml full-fat milk Method To make the chickpea stew, blend the chickpeas to a purée with 1 garlic clove, olive oil and a little water to loosen in a blender or food processor. Keep warm until ready to serve.Heat a little more oil in a pan and fry the onion and remaining two garlic cloves until softened. Add the spices and ginger. Cook for a few minutes, then add the coconut milk. Simmer the sauce until it has thickened, then season with salt and freshly ground black pepper. Add the spinach and cook until wilted. Keep warm. To make the deep-fried squid, mix the flour, paprika, salt and pepper in a bowl. Heat the oil in a pan or deep-fat fryer until a cube of bread sizzles and goes brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the squid in the milk, then coat in the seasoned flour and deep fry for a few minutes until golden-brown. Carefully remove and place on a plate lined with kitchen paper.Deep fry the reserved chickpeas until crisp and golden-brown. Carefully remove from the oil and drain on a plate lined with kitchen paper. To serve, spoon a ladle of purée onto each of two plates, drain and add the spiced spinach, and top with the crisp squid and chickpeas. To make the chickpea stew, blend the chickpeas to a purée with 1 garlic clove, olive oil and a little water to loosen in a blender or food processor. Keep warm until ready to serve. To make the chickpea stew, blend the chickpeas to a purée with 1 garlic clove, olive oil and a little water to loosen in a blender or food processor. Keep warm until ready to serve. Heat a little more oil in a pan and fry the onion and remaining two garlic cloves until softened. Add the spices and ginger. Cook for a few minutes, then add the coconut milk. Simmer the sauce until it has thickened, then season with salt and freshly ground black pepper. Add the spinach and cook until wilted. Keep warm. Heat a little more oil in a pan and fry the onion and remaining two garlic cloves until softened. Add the spices and ginger. Cook for a few minutes, then add the coconut milk. Simmer the sauce until it has thickened, then season with salt and freshly ground black pepper. Add the spinach and cook until wilted. Keep warm. To make the deep-fried squid, mix the flour, paprika, salt and pepper in a bowl. Heat the oil in a pan or deep-fat fryer until a cube of bread sizzles and goes brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the deep-fried squid, mix the flour, paprika, salt and pepper in a bowl. Heat the oil in a pan or deep-fat fryer until a cube of bread sizzles and goes brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the squid in the milk, then coat in the seasoned flour and deep fry for a few minutes until golden-brown. Carefully remove and place on a plate lined with kitchen paper. Place the squid in the milk, then coat in the seasoned flour and deep fry for a few minutes until golden-brown. Carefully remove and place on a plate lined with kitchen paper. Deep fry the reserved chickpeas until crisp and golden-brown. Carefully remove from the oil and drain on a plate lined with kitchen paper. Deep fry the reserved chickpeas until crisp and golden-brown. Carefully remove from the oil and drain on a plate lined with kitchen paper. To serve, spoon a ladle of purée onto each of two plates, drain and add the spiced spinach, and top with the crisp squid and chickpeas. To serve, spoon a ladle of purée onto each of two plates, drain and add the spiced spinach, and top with the crisp squid and chickpeas. Recipe tips Ask your fishmonger to clean the squid – little ones often come ready-cleaned. Cut open the body with kitchen scissors and open out. Wash well, then pat dry. Larger squid can be cut into pieces, small squid just opened up."
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} | 4c4800eaba828f63b0a22e87fab9ab6e5be0aeb949c71217d81d00804bef4f1a | Hot and spicy Thai squid salad (Yam pra-muek) recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hot_and_spicy_thai_squid_01824_16x9.jpg This delicious spicy seafood salad combines the four elements of Thai cooking: salt, sweet, bitter and sour. Each serving provides 217kcal, 17g protein, 12g carbohydrate (of which 12g sugars), 11g fat (of which 1.5g saturates), 2.2g fibre and 2.3g salt. 3 bird's-eye chillies, finely chopped, seeds optional1 garlic clove, finely chopped 2 heaped tbsp palm sugar 2 tbsp Thai fish sauce ½ lime, juice only 3 bird's-eye chillies, finely chopped, seeds optional 1 garlic clove, finely chopped 2 heaped tbsp palm sugar 2 tbsp Thai fish sauce ½ lime, juice only 400g/14oz baby squid, tentacles reserved1 garlic clove, finely chopped 20 garlic chives with flowers (or a bunch of chives), cut into 2.5cm/1in lengths5 spring onions, trimmed, cut in half and quartered lengthways 5 Thai shallots (or 1 banana shallot), finely sliced 20 plum cherry tomatoes, halved½ cucumber, cut in half, seeds removed, thickly slicedlarge handful mint leaves handful Thai basil leaves (alternatively use normal basil) thumb-sized piece of ginger, peeled and thinly sliced 2 tbsp vegetable oil 1 tbsp sesame oil 400g/14oz baby squid, tentacles reserved 1 garlic clove, finely chopped 20 garlic chives with flowers (or a bunch of chives), cut into 2.5cm/1in lengths 5 spring onions, trimmed, cut in half and quartered lengthways 5 Thai shallots (or 1 banana shallot), finely sliced 20 plum cherry tomatoes, halved ½ cucumber, cut in half, seeds removed, thickly sliced large handful mint leaves handful Thai basil leaves (alternatively use normal basil) thumb-sized piece of ginger, peeled and thinly sliced 2 tbsp vegetable oil 1 tbsp sesame oil Method For the dressing, grind the chillies and garlic together with the other dressing ingredients in a pestle and mortar. Set aside.For the salad, clean and prepare the squid, cutting it in half and keeping the tentacles. Remove the skin and score. Set aside.Combine the garlic, garlic chives (or chives), spring onions, Thai shallots (or banana shallots), cherry tomatoes and cucumber in a large bowl with the fresh mint leaves and Thai basil leaves (or normal basil).Heat a wok or large frying pan with the vegetable and sesame oil. Once hot, fry the ginger and cook until just turning golden-brown. Add the squid and tentacles and cook for about another 1½ minutes, or until the squid has curled up and is just cooked.Add the dressing from the pestle and mortar to the hot squid and toss through, then add the hot squid to the salad and mix thoroughly, serve straightaway. For the dressing, grind the chillies and garlic together with the other dressing ingredients in a pestle and mortar. Set aside. For the dressing, grind the chillies and garlic together with the other dressing ingredients in a pestle and mortar. Set aside. For the salad, clean and prepare the squid, cutting it in half and keeping the tentacles. Remove the skin and score. Set aside. For the salad, clean and prepare the squid, cutting it in half and keeping the tentacles. Remove the skin and score. Set aside. Combine the garlic, garlic chives (or chives), spring onions, Thai shallots (or banana shallots), cherry tomatoes and cucumber in a large bowl with the fresh mint leaves and Thai basil leaves (or normal basil). Combine the garlic, garlic chives (or chives), spring onions, Thai shallots (or banana shallots), cherry tomatoes and cucumber in a large bowl with the fresh mint leaves and Thai basil leaves (or normal basil). Heat a wok or large frying pan with the vegetable and sesame oil. Once hot, fry the ginger and cook until just turning golden-brown. Add the squid and tentacles and cook for about another 1½ minutes, or until the squid has curled up and is just cooked. Heat a wok or large frying pan with the vegetable and sesame oil. Once hot, fry the ginger and cook until just turning golden-brown. Add the squid and tentacles and cook for about another 1½ minutes, or until the squid has curled up and is just cooked. Add the dressing from the pestle and mortar to the hot squid and toss through, then add the hot squid to the salad and mix thoroughly, serve straightaway. Add the dressing from the pestle and mortar to the hot squid and toss through, then add the hot squid to the salad and mix thoroughly, serve straightaway. | {
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"title": "Hot and spicy Thai squid salad (Yam pra-muek) recipe",
"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hot_and_spicy_thai_squid_01824_16x9.jpg This delicious spicy seafood salad combines the four elements of Thai cooking: salt, sweet, bitter and sour. Each serving provides 217kcal, 17g protein, 12g carbohydrate (of which 12g sugars), 11g fat (of which 1.5g saturates), 2.2g fibre and 2.3g salt. 3 bird's-eye chillies, finely chopped, seeds optional1 garlic clove, finely chopped 2 heaped tbsp palm sugar 2 tbsp Thai fish sauce ½ lime, juice only 3 bird's-eye chillies, finely chopped, seeds optional 1 garlic clove, finely chopped 2 heaped tbsp palm sugar 2 tbsp Thai fish sauce ½ lime, juice only 400g/14oz baby squid, tentacles reserved1 garlic clove, finely chopped 20 garlic chives with flowers (or a bunch of chives), cut into 2.5cm/1in lengths5 spring onions, trimmed, cut in half and quartered lengthways 5 Thai shallots (or 1 banana shallot), finely sliced 20 plum cherry tomatoes, halved½ cucumber, cut in half, seeds removed, thickly slicedlarge handful mint leaves handful Thai basil leaves (alternatively use normal basil) thumb-sized piece of ginger, peeled and thinly sliced 2 tbsp vegetable oil 1 tbsp sesame oil 400g/14oz baby squid, tentacles reserved 1 garlic clove, finely chopped 20 garlic chives with flowers (or a bunch of chives), cut into 2.5cm/1in lengths 5 spring onions, trimmed, cut in half and quartered lengthways 5 Thai shallots (or 1 banana shallot), finely sliced 20 plum cherry tomatoes, halved ½ cucumber, cut in half, seeds removed, thickly sliced large handful mint leaves handful Thai basil leaves (alternatively use normal basil) thumb-sized piece of ginger, peeled and thinly sliced 2 tbsp vegetable oil 1 tbsp sesame oil Method For the dressing, grind the chillies and garlic together with the other dressing ingredients in a pestle and mortar. Set aside.For the salad, clean and prepare the squid, cutting it in half and keeping the tentacles. Remove the skin and score. Set aside.Combine the garlic, garlic chives (or chives), spring onions, Thai shallots (or banana shallots), cherry tomatoes and cucumber in a large bowl with the fresh mint leaves and Thai basil leaves (or normal basil).Heat a wok or large frying pan with the vegetable and sesame oil. Once hot, fry the ginger and cook until just turning golden-brown. Add the squid and tentacles and cook for about another 1½ minutes, or until the squid has curled up and is just cooked.Add the dressing from the pestle and mortar to the hot squid and toss through, then add the hot squid to the salad and mix thoroughly, serve straightaway. For the dressing, grind the chillies and garlic together with the other dressing ingredients in a pestle and mortar. Set aside. For the dressing, grind the chillies and garlic together with the other dressing ingredients in a pestle and mortar. Set aside. For the salad, clean and prepare the squid, cutting it in half and keeping the tentacles. Remove the skin and score. Set aside. For the salad, clean and prepare the squid, cutting it in half and keeping the tentacles. Remove the skin and score. Set aside. Combine the garlic, garlic chives (or chives), spring onions, Thai shallots (or banana shallots), cherry tomatoes and cucumber in a large bowl with the fresh mint leaves and Thai basil leaves (or normal basil). Combine the garlic, garlic chives (or chives), spring onions, Thai shallots (or banana shallots), cherry tomatoes and cucumber in a large bowl with the fresh mint leaves and Thai basil leaves (or normal basil). Heat a wok or large frying pan with the vegetable and sesame oil. Once hot, fry the ginger and cook until just turning golden-brown. Add the squid and tentacles and cook for about another 1½ minutes, or until the squid has curled up and is just cooked. Heat a wok or large frying pan with the vegetable and sesame oil. Once hot, fry the ginger and cook until just turning golden-brown. Add the squid and tentacles and cook for about another 1½ minutes, or until the squid has curled up and is just cooked. Add the dressing from the pestle and mortar to the hot squid and toss through, then add the hot squid to the salad and mix thoroughly, serve straightaway. Add the dressing from the pestle and mortar to the hot squid and toss through, then add the hot squid to the salad and mix thoroughly, serve straightaway."
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} | 3640bf6631dde1c802e9b5d8925d793ea50c46b6be25a93a0098914e6151cb51 | Grilled squid with lemon, garlic and cumin recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledsquidwithlemo_70508_16x9.jpg Squid is a great sustainable fish that is easy to cook in seconds. Get your griddle as hot as possible to get those char marks without overcooking the squid. 4 squid weighing about 250g/9oz each, cleaned1 lemon, zest onlygood pinch cuminpinch sea saltolive oil1 garlic clove, pasted½ handful of fresh coriander, chopped 4 squid weighing about 250g/9oz each, cleaned 1 lemon, zest only good pinch cumin pinch sea salt olive oil 1 garlic clove, pasted ½ handful of fresh coriander, chopped Method Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it. Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.Heat your grill plate until white patches start to appear.Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.Push the squid down with the back of a fish slice and do the same with the tentacles.Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad. Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it. Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it. Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge. Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge. Heat your grill plate until white patches start to appear. Heat your grill plate until white patches start to appear. Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh. Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh. Push the squid down with the back of a fish slice and do the same with the tentacles. Push the squid down with the back of a fish slice and do the same with the tentacles. Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad. Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad. | {
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"title": "Grilled squid with lemon, garlic and cumin 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/grilledsquidwithlemo_70508_16x9.jpg Squid is a great sustainable fish that is easy to cook in seconds. Get your griddle as hot as possible to get those char marks without overcooking the squid. 4 squid weighing about 250g/9oz each, cleaned1 lemon, zest onlygood pinch cuminpinch sea saltolive oil1 garlic clove, pasted½ handful of fresh coriander, chopped 4 squid weighing about 250g/9oz each, cleaned 1 lemon, zest only good pinch cumin pinch sea salt olive oil 1 garlic clove, pasted ½ handful of fresh coriander, chopped Method Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it. Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge.Heat your grill plate until white patches start to appear.Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh.Push the squid down with the back of a fish slice and do the same with the tentacles.Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad. Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it. Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large squid, then just lightly score the inside of the flesh, which will help tenderise it. Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge. Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two hours in the fridge. Heat your grill plate until white patches start to appear. Heat your grill plate until white patches start to appear. Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh. Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely black grill lines across the flesh. Push the squid down with the back of a fish slice and do the same with the tentacles. Push the squid down with the back of a fish slice and do the same with the tentacles. Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad. Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh chopped coriander. Serve with a mixed green salad."
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} | 86b764d48468582bbd4c6deee458adcfdf931d857b01133debd914abe3b3be79 | Brandade recipe
An average of 0.0 out of 5 stars from 0 ratings This Mediterranean classic makes a perfect warming starter for four people. Plan ahead - the salt cod needs soaking, and the parsley oil needs preparing overnight. To make this dish you will need a blender and a food processor. 200g/7oz dry salt-cod 200g/7oz dry salt-cod ½ bunch flatleaf parsley, leaves picked200ml/7fl oz olive oilpinch salt ½ bunch flatleaf parsley, leaves picked 200ml/7fl oz olive oil pinch salt 1 large baking potato100g/3½oz salt1 litre/1¾ pints full-fat milk2 bay leaves1 sprig thyme6 garlic cloves, peeled and bruised400ml/14fl oz olive oil200ml/7fl oz extra virgin olive oilground white pepper16g sachet squid ink½ lemon, juice only350g/12oz small squid, cleaned, cut into piecessalt and freshly ground black pepper 1 large baking potato 100g/3½oz salt 1 litre/1¾ pints full-fat milk 2 bay leaves 1 sprig thyme 6 garlic cloves, peeled and bruised 400ml/14fl oz olive oil 200ml/7fl oz extra virgin olive oil ground white pepper 16g sachet squid ink ½ lemon, juice only 350g/12oz small squid, cleaned, cut into pieces salt and freshly ground black pepper 1 baguette, thinly sliced, toasted, rubbed with garlic ground Espelette pepper (Basque chilli pepper) 1 baguette, thinly sliced, toasted, rubbed with garlic ground Espelette pepper (Basque chilli pepper) Method Soak the cod in water and leave in the fridge for 48 hours, changing the water at least four times.For the parsley oil, blanch the parsley in boiling water until very tender. Drain and squeeze dry. Put in a blender with the olive oil and pinch of salt. Blend for two minutes. Hang in a muslin cloth over a bowl. Leave overnight and collect the parsley oil.Preheat the oven to 200C/180C (fan)/Gas 6.Sit the potato on a pile of salt on a baking tray and bake for 1 hour, until tender. When cool enough to handle, remove the skin.Drain the cod. Put it in a saucepan and cover with milk. Add the bay leaves, thyme and garlic. Bring just up to the boil and then turn off the heat. Leave for a few minutes and then carefully flake the fish leaving behind any bones and skin. Sieve the milk and reserve.Put the cod in a food processor with a third of its volume of potato. Add a ladleful of poaching milk and start to blend. With the motor running, slowly drizzle in the olive oil, until you have a silky, smooth mixture. Add a little more milk or potato if necessary. Season with ground white pepper.For the ink vinaigrette, whisk together the squid-ink, lemon juice and 3 tablespoons of olive oil in a small pan and warm gently. Heat a griddle pan to hot. Lightly season the squid with salt and black pepper and cook on the griddle for 3-4 minutes, or until done to your liking. To serve, spoon the warm salt cod brandade onto hot plates and top with the squid and garlic croutons. Dress with a little of the ink vinaigrette and parsley oil. Sprinkle over the Espelette pepper and serve straight away. Soak the cod in water and leave in the fridge for 48 hours, changing the water at least four times. Soak the cod in water and leave in the fridge for 48 hours, changing the water at least four times. For the parsley oil, blanch the parsley in boiling water until very tender. Drain and squeeze dry. Put in a blender with the olive oil and pinch of salt. Blend for two minutes. Hang in a muslin cloth over a bowl. Leave overnight and collect the parsley oil. For the parsley oil, blanch the parsley in boiling water until very tender. Drain and squeeze dry. Put in a blender with the olive oil and pinch of salt. Blend for two minutes. Hang in a muslin cloth over a bowl. Leave overnight and collect the parsley oil. Preheat the oven to 200C/180C (fan)/Gas 6. Preheat the oven to 200C/180C (fan)/Gas 6. Sit the potato on a pile of salt on a baking tray and bake for 1 hour, until tender. When cool enough to handle, remove the skin. Sit the potato on a pile of salt on a baking tray and bake for 1 hour, until tender. When cool enough to handle, remove the skin. Drain the cod. Put it in a saucepan and cover with milk. Add the bay leaves, thyme and garlic. Bring just up to the boil and then turn off the heat. Leave for a few minutes and then carefully flake the fish leaving behind any bones and skin. Sieve the milk and reserve. Drain the cod. Put it in a saucepan and cover with milk. Add the bay leaves, thyme and garlic. Bring just up to the boil and then turn off the heat. Leave for a few minutes and then carefully flake the fish leaving behind any bones and skin. Sieve the milk and reserve. Put the cod in a food processor with a third of its volume of potato. Add a ladleful of poaching milk and start to blend. With the motor running, slowly drizzle in the olive oil, until you have a silky, smooth mixture. Add a little more milk or potato if necessary. Season with ground white pepper. Put the cod in a food processor with a third of its volume of potato. Add a ladleful of poaching milk and start to blend. With the motor running, slowly drizzle in the olive oil, until you have a silky, smooth mixture. Add a little more milk or potato if necessary. Season with ground white pepper. For the ink vinaigrette, whisk together the squid-ink, lemon juice and 3 tablespoons of olive oil in a small pan and warm gently. For the ink vinaigrette, whisk together the squid-ink, lemon juice and 3 tablespoons of olive oil in a small pan and warm gently. Heat a griddle pan to hot. Lightly season the squid with salt and black pepper and cook on the griddle for 3-4 minutes, or until done to your liking. Heat a griddle pan to hot. Lightly season the squid with salt and black pepper and cook on the griddle for 3-4 minutes, or until done to your liking. To serve, spoon the warm salt cod brandade onto hot plates and top with the squid and garlic croutons. Dress with a little of the ink vinaigrette and parsley oil. Sprinkle over the Espelette pepper and serve straight away. To serve, spoon the warm salt cod brandade onto hot plates and top with the squid and garlic croutons. Dress with a little of the ink vinaigrette and parsley oil. Sprinkle over the Espelette pepper and serve straight away. | {
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"title": "Brandade recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This Mediterranean classic makes a perfect warming starter for four people. Plan ahead - the salt cod needs soaking, and the parsley oil needs preparing overnight. To make this dish you will need a blender and a food processor. 200g/7oz dry salt-cod 200g/7oz dry salt-cod ½ bunch flatleaf parsley, leaves picked200ml/7fl oz olive oilpinch salt ½ bunch flatleaf parsley, leaves picked 200ml/7fl oz olive oil pinch salt 1 large baking potato100g/3½oz salt1 litre/1¾ pints full-fat milk2 bay leaves1 sprig thyme6 garlic cloves, peeled and bruised400ml/14fl oz olive oil200ml/7fl oz extra virgin olive oilground white pepper16g sachet squid ink½ lemon, juice only350g/12oz small squid, cleaned, cut into piecessalt and freshly ground black pepper 1 large baking potato 100g/3½oz salt 1 litre/1¾ pints full-fat milk 2 bay leaves 1 sprig thyme 6 garlic cloves, peeled and bruised 400ml/14fl oz olive oil 200ml/7fl oz extra virgin olive oil ground white pepper 16g sachet squid ink ½ lemon, juice only 350g/12oz small squid, cleaned, cut into pieces salt and freshly ground black pepper 1 baguette, thinly sliced, toasted, rubbed with garlic ground Espelette pepper (Basque chilli pepper) 1 baguette, thinly sliced, toasted, rubbed with garlic ground Espelette pepper (Basque chilli pepper) Method Soak the cod in water and leave in the fridge for 48 hours, changing the water at least four times.For the parsley oil, blanch the parsley in boiling water until very tender. Drain and squeeze dry. Put in a blender with the olive oil and pinch of salt. Blend for two minutes. Hang in a muslin cloth over a bowl. Leave overnight and collect the parsley oil.Preheat the oven to 200C/180C (fan)/Gas 6.Sit the potato on a pile of salt on a baking tray and bake for 1 hour, until tender. When cool enough to handle, remove the skin.Drain the cod. Put it in a saucepan and cover with milk. Add the bay leaves, thyme and garlic. Bring just up to the boil and then turn off the heat. Leave for a few minutes and then carefully flake the fish leaving behind any bones and skin. Sieve the milk and reserve.Put the cod in a food processor with a third of its volume of potato. Add a ladleful of poaching milk and start to blend. With the motor running, slowly drizzle in the olive oil, until you have a silky, smooth mixture. Add a little more milk or potato if necessary. Season with ground white pepper.For the ink vinaigrette, whisk together the squid-ink, lemon juice and 3 tablespoons of olive oil in a small pan and warm gently. Heat a griddle pan to hot. Lightly season the squid with salt and black pepper and cook on the griddle for 3-4 minutes, or until done to your liking. To serve, spoon the warm salt cod brandade onto hot plates and top with the squid and garlic croutons. Dress with a little of the ink vinaigrette and parsley oil. Sprinkle over the Espelette pepper and serve straight away. Soak the cod in water and leave in the fridge for 48 hours, changing the water at least four times. Soak the cod in water and leave in the fridge for 48 hours, changing the water at least four times. For the parsley oil, blanch the parsley in boiling water until very tender. Drain and squeeze dry. Put in a blender with the olive oil and pinch of salt. Blend for two minutes. Hang in a muslin cloth over a bowl. Leave overnight and collect the parsley oil. For the parsley oil, blanch the parsley in boiling water until very tender. Drain and squeeze dry. Put in a blender with the olive oil and pinch of salt. Blend for two minutes. Hang in a muslin cloth over a bowl. Leave overnight and collect the parsley oil. Preheat the oven to 200C/180C (fan)/Gas 6. Preheat the oven to 200C/180C (fan)/Gas 6. Sit the potato on a pile of salt on a baking tray and bake for 1 hour, until tender. When cool enough to handle, remove the skin. Sit the potato on a pile of salt on a baking tray and bake for 1 hour, until tender. When cool enough to handle, remove the skin. Drain the cod. Put it in a saucepan and cover with milk. Add the bay leaves, thyme and garlic. Bring just up to the boil and then turn off the heat. Leave for a few minutes and then carefully flake the fish leaving behind any bones and skin. Sieve the milk and reserve. Drain the cod. Put it in a saucepan and cover with milk. Add the bay leaves, thyme and garlic. Bring just up to the boil and then turn off the heat. Leave for a few minutes and then carefully flake the fish leaving behind any bones and skin. Sieve the milk and reserve. Put the cod in a food processor with a third of its volume of potato. Add a ladleful of poaching milk and start to blend. With the motor running, slowly drizzle in the olive oil, until you have a silky, smooth mixture. Add a little more milk or potato if necessary. Season with ground white pepper. Put the cod in a food processor with a third of its volume of potato. Add a ladleful of poaching milk and start to blend. With the motor running, slowly drizzle in the olive oil, until you have a silky, smooth mixture. Add a little more milk or potato if necessary. Season with ground white pepper. For the ink vinaigrette, whisk together the squid-ink, lemon juice and 3 tablespoons of olive oil in a small pan and warm gently. For the ink vinaigrette, whisk together the squid-ink, lemon juice and 3 tablespoons of olive oil in a small pan and warm gently. Heat a griddle pan to hot. Lightly season the squid with salt and black pepper and cook on the griddle for 3-4 minutes, or until done to your liking. Heat a griddle pan to hot. Lightly season the squid with salt and black pepper and cook on the griddle for 3-4 minutes, or until done to your liking. To serve, spoon the warm salt cod brandade onto hot plates and top with the squid and garlic croutons. Dress with a little of the ink vinaigrette and parsley oil. Sprinkle over the Espelette pepper and serve straight away. To serve, spoon the warm salt cod brandade onto hot plates and top with the squid and garlic croutons. Dress with a little of the ink vinaigrette and parsley oil. Sprinkle over the Espelette pepper and serve straight away."
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} | 66f6c137645eb1cdbf181ea51f82215065aa50ee61d73f8b34c52f74e7fd11c8 | Squid ink risotto with chargrilled marinated squid recipe
For the risotto, place the chicken stock into a pan and bring to a gentle simmer.Meanwhile, heat another pan until hot and add the butter. Once the butter has melted, add the onion, garlic and chilli flakes. Cook for a few minutes until softened, but not coloured.Add the rice to the pan and stir with a wooden spoon until the rice is translucent and coated with the oil. Add the wine and cook until the liquid has reduced by half.Add the squid ink and stir thoroughly with a wooden spoon to disperse the ink throughout the rice.Pour in the hot stock, a ladle at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is tender, but still with a slight resistance to the bite - this should take about 20-25 minutes. Meanwhile, clean the squid. Pull the tentacles away from the squid's body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles. Cut the body of the squid into rings.When the rice is just ready, add the squid and rings and stir through. Remove from the heat and season with salt and freshly ground black pepper.For the marinated squid, preheat a griddle pan until hot.Remove the tentacles and slice the body of the squid in half lengthways. With a sharp knife, score the inside of the squid in a diagonal pattern. Place the scored side down onto the griddle pan, along with the tentacles.Griddle for 1-2 minutes or until coloured on all sides and just cooked through.Remove the squid from the heat and place into a bowl. Add the lemon zest, parsley, chilli flakes and olive oil. Mix together and season with a little salt and freshly ground black pepper.To serve, spoon the risotto into the centre of each of individual plate and top with a pile of marinated squid and a drizzle of the marinating liquid. For the risotto, place the chicken stock into a pan and bring to a gentle simmer. For the risotto, place the chicken stock into a pan and bring to a gentle simmer. Meanwhile, heat another pan until hot and add the butter. Once the butter has melted, add the onion, garlic and chilli flakes. Cook for a few minutes until softened, but not coloured. Meanwhile, heat another pan until hot and add the butter. Once the butter has melted, add the onion, garlic and chilli flakes. Cook for a few minutes until softened, but not coloured. Add the rice to the pan and stir with a wooden spoon until the rice is translucent and coated with the oil. Add the rice to the pan and stir with a wooden spoon until the rice is translucent and coated with the oil. Add the wine and cook until the liquid has reduced by half. Add the wine and cook until the liquid has reduced by half. Add the squid ink and stir thoroughly with a wooden spoon to disperse the ink throughout the rice. Add the squid ink and stir thoroughly with a wooden spoon to disperse the ink throughout the rice. Pour in the hot stock, a ladle at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is tender, but still with a slight resistance to the bite - this should take about 20-25 minutes. Pour in the hot stock, a ladle at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is tender, but still with a slight resistance to the bite - this should take about 20-25 minutes. Meanwhile, clean the squid. Pull the tentacles away from the squid's body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles. Cut the body of the squid into rings. Meanwhile, clean the squid. Pull the tentacles away from the squid's body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles. Cut the body of the squid into rings. When the rice is just ready, add the squid and rings and stir through. Remove from the heat and season with salt and freshly ground black pepper. When the rice is just ready, add the squid and rings and stir through. Remove from the heat and season with salt and freshly ground black pepper. For the marinated squid, preheat a griddle pan until hot. For the marinated squid, preheat a griddle pan until hot. Remove the tentacles and slice the body of the squid in half lengthways. With a sharp knife, score the inside of the squid in a diagonal pattern. Place the scored side down onto the griddle pan, along with the tentacles. Remove the tentacles and slice the body of the squid in half lengthways. With a sharp knife, score the inside of the squid in a diagonal pattern. Place the scored side down onto the griddle pan, along with the tentacles. Griddle for 1-2 minutes or until coloured on all sides and just cooked through. Griddle for 1-2 minutes or until coloured on all sides and just cooked through. Remove the squid from the heat and place into a bowl. Add the lemon zest, parsley, chilli flakes and olive oil. Mix together and season with a little salt and freshly ground black pepper. Remove the squid from the heat and place into a bowl. Add the lemon zest, parsley, chilli flakes and olive oil. Mix together and season with a little salt and freshly ground black pepper. To serve, spoon the risotto into the centre of each of individual plate and top with a pile of marinated squid and a drizzle of the marinating liquid. To serve, spoon the risotto into the centre of each of individual plate and top with a pile of marinated squid and a drizzle of the marinating liquid. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Squid ink risotto with chargrilled marinated squid recipe",
"content": "For the risotto, place the chicken stock into a pan and bring to a gentle simmer.Meanwhile, heat another pan until hot and add the butter. Once the butter has melted, add the onion, garlic and chilli flakes. Cook for a few minutes until softened, but not coloured.Add the rice to the pan and stir with a wooden spoon until the rice is translucent and coated with the oil. Add the wine and cook until the liquid has reduced by half.Add the squid ink and stir thoroughly with a wooden spoon to disperse the ink throughout the rice.Pour in the hot stock, a ladle at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is tender, but still with a slight resistance to the bite - this should take about 20-25 minutes. Meanwhile, clean the squid. Pull the tentacles away from the squid's body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles. Cut the body of the squid into rings.When the rice is just ready, add the squid and rings and stir through. Remove from the heat and season with salt and freshly ground black pepper.For the marinated squid, preheat a griddle pan until hot.Remove the tentacles and slice the body of the squid in half lengthways. With a sharp knife, score the inside of the squid in a diagonal pattern. Place the scored side down onto the griddle pan, along with the tentacles.Griddle for 1-2 minutes or until coloured on all sides and just cooked through.Remove the squid from the heat and place into a bowl. Add the lemon zest, parsley, chilli flakes and olive oil. Mix together and season with a little salt and freshly ground black pepper.To serve, spoon the risotto into the centre of each of individual plate and top with a pile of marinated squid and a drizzle of the marinating liquid. For the risotto, place the chicken stock into a pan and bring to a gentle simmer. For the risotto, place the chicken stock into a pan and bring to a gentle simmer. Meanwhile, heat another pan until hot and add the butter. Once the butter has melted, add the onion, garlic and chilli flakes. Cook for a few minutes until softened, but not coloured. Meanwhile, heat another pan until hot and add the butter. Once the butter has melted, add the onion, garlic and chilli flakes. Cook for a few minutes until softened, but not coloured. Add the rice to the pan and stir with a wooden spoon until the rice is translucent and coated with the oil. Add the rice to the pan and stir with a wooden spoon until the rice is translucent and coated with the oil. Add the wine and cook until the liquid has reduced by half. Add the wine and cook until the liquid has reduced by half. Add the squid ink and stir thoroughly with a wooden spoon to disperse the ink throughout the rice. Add the squid ink and stir thoroughly with a wooden spoon to disperse the ink throughout the rice. Pour in the hot stock, a ladle at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is tender, but still with a slight resistance to the bite - this should take about 20-25 minutes. Pour in the hot stock, a ladle at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is tender, but still with a slight resistance to the bite - this should take about 20-25 minutes. Meanwhile, clean the squid. Pull the tentacles away from the squid's body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles. Cut the body of the squid into rings. Meanwhile, clean the squid. Pull the tentacles away from the squid's body. Remove the quill from inside the body and discard. Clean the body by running it under a tap or cleaning it in a bowl of water. Remove the 'ears' from either side of the squid body and remove the skin with your fingers. Cut the tentacles just below the eyes, being sure not to cut the ink sac. Be sure to remove the 'beak' at the base of the tentacles. Cut the body of the squid into rings. When the rice is just ready, add the squid and rings and stir through. Remove from the heat and season with salt and freshly ground black pepper. When the rice is just ready, add the squid and rings and stir through. Remove from the heat and season with salt and freshly ground black pepper. For the marinated squid, preheat a griddle pan until hot. For the marinated squid, preheat a griddle pan until hot. Remove the tentacles and slice the body of the squid in half lengthways. With a sharp knife, score the inside of the squid in a diagonal pattern. Place the scored side down onto the griddle pan, along with the tentacles. Remove the tentacles and slice the body of the squid in half lengthways. With a sharp knife, score the inside of the squid in a diagonal pattern. Place the scored side down onto the griddle pan, along with the tentacles. Griddle for 1-2 minutes or until coloured on all sides and just cooked through. Griddle for 1-2 minutes or until coloured on all sides and just cooked through. Remove the squid from the heat and place into a bowl. Add the lemon zest, parsley, chilli flakes and olive oil. Mix together and season with a little salt and freshly ground black pepper. Remove the squid from the heat and place into a bowl. Add the lemon zest, parsley, chilli flakes and olive oil. Mix together and season with a little salt and freshly ground black pepper. To serve, spoon the risotto into the centre of each of individual plate and top with a pile of marinated squid and a drizzle of the marinating liquid. To serve, spoon the risotto into the centre of each of individual plate and top with a pile of marinated squid and a drizzle of the marinating liquid."
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} | 025f30408e9102aebe4be2c31668da5d5773aee393ae23820e62d2ef8fa8490b | How to cook salmon recipe
An average of 3.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_salmon_70504_16x9.jpg Learn how to cook salmon in three simple ways. Watch our video for delicious poached salmon, steamed salmon en papillote (in paper) and pan-fried salmon. 2 salmon fillets, skin on 2 salmon fillets, skin on 1 fish stock cube 600ml/1 pint boiling water2 lemon slicessalt and freshly ground black pepper 1 fish stock cube 600ml/1 pint boiling water 2 lemon slices salt and freshly ground black pepper 2 lemon slices2 sprigs fresh thymesalt and freshly ground black pepper 2 lemon slices 2 sprigs fresh thyme salt and freshly ground black pepper 1 tsp chilli powder 2 tbsp olive oilsalt and freshly ground black pepper 1 tsp chilli powder 2 tbsp olive oil salt and freshly ground black pepper Method To make the poached salmon, dissolve the stock cube in the boiling water and pour into a saucepan. Add the lemon slices and enough water to come 5cm/2in up the side of the pan (approximately 600ml/1 pint). Bring to the boil, then reduce the heat to a simmer. Season the salmon with salt and pepper on both sides, then lower into the pan skin side down and simmer for 8–10 minutes, depending on the size of the fillets, until opaque. Remove from the heat, uncover and leave to stand in the poaching liquid for 5 minutes. Resting helps the salmon stay intact.Carefully remove the salmon and serve immediately or leave to cool and chill in the fridge, until ready to use.To make the salmon en papillote, preheat the oven to 190C/170C Fan/Gas 5. Season the salmon with salt and pepper and place just off centre on a square sheet of greaseproof paper. Lay the lemon slices and thyme on top of the salmon. Fold the greaseproof paper in half over the salmon and double fold around the edges to create a seal.Put the papillote on a baking tray and bake for 12–15 minutes. Carefully open the packet to allow the steam to escape. Remove the thyme and serve immediately.To make the pan-fried salmon, rub each fillet with chilli powder, 1 tablespoon of oil and season with salt and pepper. Heat the remaining 1 tablespoon of oil in a frying pan over a medium-high heat. Once hot, add the salmon skin side down and cook for 4 minutes, until the skin is crisp. Turn and cook for a further 3 minutes. Remove from the pan and serve immediately. To make the poached salmon, dissolve the stock cube in the boiling water and pour into a saucepan. Add the lemon slices and enough water to come 5cm/2in up the side of the pan (approximately 600ml/1 pint). Bring to the boil, then reduce the heat to a simmer. To make the poached salmon, dissolve the stock cube in the boiling water and pour into a saucepan. Add the lemon slices and enough water to come 5cm/2in up the side of the pan (approximately 600ml/1 pint). Bring to the boil, then reduce the heat to a simmer. Season the salmon with salt and pepper on both sides, then lower into the pan skin side down and simmer for 8–10 minutes, depending on the size of the fillets, until opaque. Season the salmon with salt and pepper on both sides, then lower into the pan skin side down and simmer for 8–10 minutes, depending on the size of the fillets, until opaque. Remove from the heat, uncover and leave to stand in the poaching liquid for 5 minutes. Resting helps the salmon stay intact. Remove from the heat, uncover and leave to stand in the poaching liquid for 5 minutes. Resting helps the salmon stay intact. Carefully remove the salmon and serve immediately or leave to cool and chill in the fridge, until ready to use. Carefully remove the salmon and serve immediately or leave to cool and chill in the fridge, until ready to use. To make the salmon en papillote, preheat the oven to 190C/170C Fan/Gas 5. Season the salmon with salt and pepper and place just off centre on a square sheet of greaseproof paper. Lay the lemon slices and thyme on top of the salmon. Fold the greaseproof paper in half over the salmon and double fold around the edges to create a seal. To make the salmon en papillote, preheat the oven to 190C/170C Fan/Gas 5. Season the salmon with salt and pepper and place just off centre on a square sheet of greaseproof paper. Lay the lemon slices and thyme on top of the salmon. Fold the greaseproof paper in half over the salmon and double fold around the edges to create a seal. Put the papillote on a baking tray and bake for 12–15 minutes. Carefully open the packet to allow the steam to escape. Remove the thyme and serve immediately. Put the papillote on a baking tray and bake for 12–15 minutes. Carefully open the packet to allow the steam to escape. Remove the thyme and serve immediately. To make the pan-fried salmon, rub each fillet with chilli powder, 1 tablespoon of oil and season with salt and pepper. To make the pan-fried salmon, rub each fillet with chilli powder, 1 tablespoon of oil and season with salt and pepper. Heat the remaining 1 tablespoon of oil in a frying pan over a medium-high heat. Once hot, add the salmon skin side down and cook for 4 minutes, until the skin is crisp. Turn and cook for a further 3 minutes. Remove from the pan and serve immediately. Heat the remaining 1 tablespoon of oil in a frying pan over a medium-high heat. Once hot, add the salmon skin side down and cook for 4 minutes, until the skin is crisp. Turn and cook for a further 3 minutes. Remove from the pan and serve immediately. | {
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"title": "How to cook salmon recipe",
"content": "An average of 3.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_salmon_70504_16x9.jpg Learn how to cook salmon in three simple ways. Watch our video for delicious poached salmon, steamed salmon en papillote (in paper) and pan-fried salmon. 2 salmon fillets, skin on 2 salmon fillets, skin on 1 fish stock cube 600ml/1 pint boiling water2 lemon slicessalt and freshly ground black pepper 1 fish stock cube 600ml/1 pint boiling water 2 lemon slices salt and freshly ground black pepper 2 lemon slices2 sprigs fresh thymesalt and freshly ground black pepper 2 lemon slices 2 sprigs fresh thyme salt and freshly ground black pepper 1 tsp chilli powder 2 tbsp olive oilsalt and freshly ground black pepper 1 tsp chilli powder 2 tbsp olive oil salt and freshly ground black pepper Method To make the poached salmon, dissolve the stock cube in the boiling water and pour into a saucepan. Add the lemon slices and enough water to come 5cm/2in up the side of the pan (approximately 600ml/1 pint). Bring to the boil, then reduce the heat to a simmer. Season the salmon with salt and pepper on both sides, then lower into the pan skin side down and simmer for 8–10 minutes, depending on the size of the fillets, until opaque. Remove from the heat, uncover and leave to stand in the poaching liquid for 5 minutes. Resting helps the salmon stay intact.Carefully remove the salmon and serve immediately or leave to cool and chill in the fridge, until ready to use.To make the salmon en papillote, preheat the oven to 190C/170C Fan/Gas 5. Season the salmon with salt and pepper and place just off centre on a square sheet of greaseproof paper. Lay the lemon slices and thyme on top of the salmon. Fold the greaseproof paper in half over the salmon and double fold around the edges to create a seal.Put the papillote on a baking tray and bake for 12–15 minutes. Carefully open the packet to allow the steam to escape. Remove the thyme and serve immediately.To make the pan-fried salmon, rub each fillet with chilli powder, 1 tablespoon of oil and season with salt and pepper. Heat the remaining 1 tablespoon of oil in a frying pan over a medium-high heat. Once hot, add the salmon skin side down and cook for 4 minutes, until the skin is crisp. Turn and cook for a further 3 minutes. Remove from the pan and serve immediately. To make the poached salmon, dissolve the stock cube in the boiling water and pour into a saucepan. Add the lemon slices and enough water to come 5cm/2in up the side of the pan (approximately 600ml/1 pint). Bring to the boil, then reduce the heat to a simmer. To make the poached salmon, dissolve the stock cube in the boiling water and pour into a saucepan. Add the lemon slices and enough water to come 5cm/2in up the side of the pan (approximately 600ml/1 pint). Bring to the boil, then reduce the heat to a simmer. Season the salmon with salt and pepper on both sides, then lower into the pan skin side down and simmer for 8–10 minutes, depending on the size of the fillets, until opaque. Season the salmon with salt and pepper on both sides, then lower into the pan skin side down and simmer for 8–10 minutes, depending on the size of the fillets, until opaque. Remove from the heat, uncover and leave to stand in the poaching liquid for 5 minutes. Resting helps the salmon stay intact. Remove from the heat, uncover and leave to stand in the poaching liquid for 5 minutes. Resting helps the salmon stay intact. Carefully remove the salmon and serve immediately or leave to cool and chill in the fridge, until ready to use. Carefully remove the salmon and serve immediately or leave to cool and chill in the fridge, until ready to use. To make the salmon en papillote, preheat the oven to 190C/170C Fan/Gas 5. Season the salmon with salt and pepper and place just off centre on a square sheet of greaseproof paper. Lay the lemon slices and thyme on top of the salmon. Fold the greaseproof paper in half over the salmon and double fold around the edges to create a seal. To make the salmon en papillote, preheat the oven to 190C/170C Fan/Gas 5. Season the salmon with salt and pepper and place just off centre on a square sheet of greaseproof paper. Lay the lemon slices and thyme on top of the salmon. Fold the greaseproof paper in half over the salmon and double fold around the edges to create a seal. Put the papillote on a baking tray and bake for 12–15 minutes. Carefully open the packet to allow the steam to escape. Remove the thyme and serve immediately. Put the papillote on a baking tray and bake for 12–15 minutes. Carefully open the packet to allow the steam to escape. Remove the thyme and serve immediately. To make the pan-fried salmon, rub each fillet with chilli powder, 1 tablespoon of oil and season with salt and pepper. To make the pan-fried salmon, rub each fillet with chilli powder, 1 tablespoon of oil and season with salt and pepper. Heat the remaining 1 tablespoon of oil in a frying pan over a medium-high heat. Once hot, add the salmon skin side down and cook for 4 minutes, until the skin is crisp. Turn and cook for a further 3 minutes. Remove from the pan and serve immediately. Heat the remaining 1 tablespoon of oil in a frying pan over a medium-high heat. Once hot, add the salmon skin side down and cook for 4 minutes, until the skin is crisp. Turn and cook for a further 3 minutes. Remove from the pan and serve immediately."
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} | defe68839f524a7e0437ad7f5b0935501681d1017ffe6290b3635fc253d73bb0 | Hoisin salmon noodles recipe
An average of 4.6 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hoisin_salmon_with_44468_16x9.jpg This salmon noodle recipe is a great light meal that takes no time to cook. Hoisin is a sweet sauce made from soy bean paste and Chinese five spice, so it's really fragrant. Each serving provides 439 kcal, 32g protein, 32g carbohydrates (of which 7g sugars), 19g fat (of which 3.5g saturates), 4.5g fibre and 1.2g salt. 4 x 125g/4oz salmon fillets, with skin left on2 heaped tbsp hoisin sauce (from a jar or bottle)150g/5½oz cherry tomatoes, halved140g/5oz medium egg noodles200g/7oz long-stemmed broccoli, trimmed freshly ground black pepperdark soy sauce, to serve (optional) 4 x 125g/4oz salmon fillets, with skin left on 2 heaped tbsp hoisin sauce (from a jar or bottle) 150g/5½oz cherry tomatoes, halved 140g/5oz medium egg noodles 200g/7oz long-stemmed broccoli, trimmed freshly ground black pepper dark soy sauce, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7 and line a small, shallow ovenproof dish with kitchen foil. Place the salmon fillets into the dish, skin-side down, and brush generously with the hoisin sauce. Make sure the fillets are placed at least 5cm/2in apart from each other. Scatter the cherry tomatoes around them. Cook for 15 minutes, or until the salmon is cooked through. Meanwhile, prepare the noodles. Half-fill a saucepan with water and bring to the boil. Add the noodles, return to the boil and cook for 1 minute, stirring to separate the strands. Add the broccoli and cook for 3 more minutes, stirring occasionally.Divide the noodles and broccoli between four warmed plates. Top with the salmon fillets and scatter with the cherry tomatoes. Season with pepper and serve sprinkled with a little soy sauce, if using. Preheat the oven to 220C/200C Fan/Gas 7 and line a small, shallow ovenproof dish with kitchen foil. Preheat the oven to 220C/200C Fan/Gas 7 and line a small, shallow ovenproof dish with kitchen foil. Place the salmon fillets into the dish, skin-side down, and brush generously with the hoisin sauce. Make sure the fillets are placed at least 5cm/2in apart from each other. Scatter the cherry tomatoes around them. Cook for 15 minutes, or until the salmon is cooked through. Place the salmon fillets into the dish, skin-side down, and brush generously with the hoisin sauce. Make sure the fillets are placed at least 5cm/2in apart from each other. Scatter the cherry tomatoes around them. Cook for 15 minutes, or until the salmon is cooked through. Meanwhile, prepare the noodles. Half-fill a saucepan with water and bring to the boil. Add the noodles, return to the boil and cook for 1 minute, stirring to separate the strands. Add the broccoli and cook for 3 more minutes, stirring occasionally. Meanwhile, prepare the noodles. Half-fill a saucepan with water and bring to the boil. Add the noodles, return to the boil and cook for 1 minute, stirring to separate the strands. Add the broccoli and cook for 3 more minutes, stirring occasionally. Divide the noodles and broccoli between four warmed plates. Top with the salmon fillets and scatter with the cherry tomatoes. Season with pepper and serve sprinkled with a little soy sauce, if using. Divide the noodles and broccoli between four warmed plates. Top with the salmon fillets and scatter with the cherry tomatoes. Season with pepper and serve sprinkled with a little soy sauce, if using. Recipe tips If you have any spring onions handy, thinly slice 2 or 3 to scatter over the salmon and tomatoes before cooking. | {
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"title": "Hoisin salmon noodles recipe",
"content": "An average of 4.6 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hoisin_salmon_with_44468_16x9.jpg This salmon noodle recipe is a great light meal that takes no time to cook. Hoisin is a sweet sauce made from soy bean paste and Chinese five spice, so it's really fragrant. Each serving provides 439 kcal, 32g protein, 32g carbohydrates (of which 7g sugars), 19g fat (of which 3.5g saturates), 4.5g fibre and 1.2g salt. 4 x 125g/4oz salmon fillets, with skin left on2 heaped tbsp hoisin sauce (from a jar or bottle)150g/5½oz cherry tomatoes, halved140g/5oz medium egg noodles200g/7oz long-stemmed broccoli, trimmed freshly ground black pepperdark soy sauce, to serve (optional) 4 x 125g/4oz salmon fillets, with skin left on 2 heaped tbsp hoisin sauce (from a jar or bottle) 150g/5½oz cherry tomatoes, halved 140g/5oz medium egg noodles 200g/7oz long-stemmed broccoli, trimmed freshly ground black pepper dark soy sauce, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7 and line a small, shallow ovenproof dish with kitchen foil. Place the salmon fillets into the dish, skin-side down, and brush generously with the hoisin sauce. Make sure the fillets are placed at least 5cm/2in apart from each other. Scatter the cherry tomatoes around them. Cook for 15 minutes, or until the salmon is cooked through. Meanwhile, prepare the noodles. Half-fill a saucepan with water and bring to the boil. Add the noodles, return to the boil and cook for 1 minute, stirring to separate the strands. Add the broccoli and cook for 3 more minutes, stirring occasionally.Divide the noodles and broccoli between four warmed plates. Top with the salmon fillets and scatter with the cherry tomatoes. Season with pepper and serve sprinkled with a little soy sauce, if using. Preheat the oven to 220C/200C Fan/Gas 7 and line a small, shallow ovenproof dish with kitchen foil. Preheat the oven to 220C/200C Fan/Gas 7 and line a small, shallow ovenproof dish with kitchen foil. Place the salmon fillets into the dish, skin-side down, and brush generously with the hoisin sauce. Make sure the fillets are placed at least 5cm/2in apart from each other. Scatter the cherry tomatoes around them. Cook for 15 minutes, or until the salmon is cooked through. Place the salmon fillets into the dish, skin-side down, and brush generously with the hoisin sauce. Make sure the fillets are placed at least 5cm/2in apart from each other. Scatter the cherry tomatoes around them. Cook for 15 minutes, or until the salmon is cooked through. Meanwhile, prepare the noodles. Half-fill a saucepan with water and bring to the boil. Add the noodles, return to the boil and cook for 1 minute, stirring to separate the strands. Add the broccoli and cook for 3 more minutes, stirring occasionally. Meanwhile, prepare the noodles. Half-fill a saucepan with water and bring to the boil. Add the noodles, return to the boil and cook for 1 minute, stirring to separate the strands. Add the broccoli and cook for 3 more minutes, stirring occasionally. Divide the noodles and broccoli between four warmed plates. Top with the salmon fillets and scatter with the cherry tomatoes. Season with pepper and serve sprinkled with a little soy sauce, if using. Divide the noodles and broccoli between four warmed plates. Top with the salmon fillets and scatter with the cherry tomatoes. Season with pepper and serve sprinkled with a little soy sauce, if using. Recipe tips If you have any spring onions handy, thinly slice 2 or 3 to scatter over the salmon and tomatoes before cooking."
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} | 4c4a6483262f008112637460a590f4bbbd901b6a518758502ba821a1fb3c13f9 | Mixed seafood in a Bengali broth (Macher jhol) recipe
An average of 5.0 out of 5 stars from 2 ratings Spice up your seafood with this flavourful Bengali fish stew. 1 x 300g/10½oz piece of halibut fillet, scaled, pin-boned and cut into 5cm/2in cubes4 large scallops, cleaned and removed from their shells4 large prawns, shells removed, deveined1 lobster, meat removed and cut into 2½cm/1in cubes, reserve 1 claw1 squid, cleaned and sliced into1cm/½in thick rings2 small potatoes, peeled, boiled and sliced (about 1cm/½in thick)2 small aubergines, sliced 1cm/½in thick8 cherry tomatoes on the vine1½ tsp salt3 tbsp vegetable oil ½ tsp sugar1 tsp ground turmeric½ tsp red chilli powder½ tsp fennel seeds½ tsp nigella seedscoriander cress, to garnish 1 x 300g/10½oz piece of halibut fillet, scaled, pin-boned and cut into 5cm/2in cubes 4 large scallops, cleaned and removed from their shells 4 large prawns, shells removed, deveined 1 lobster, meat removed and cut into 2½cm/1in cubes, reserve 1 claw 1 squid, cleaned and sliced into1cm/½in thick rings 2 small potatoes, peeled, boiled and sliced (about 1cm/½in thick) 2 small aubergines, sliced 1cm/½in thick 8 cherry tomatoes on the vine 1½ tsp salt 3 tbsp vegetable oil ½ tsp sugar 1 tsp ground turmeric ½ tsp red chilli powder ½ tsp fennel seeds ½ tsp nigella seeds coriander cress, to garnish 2 tbsp oil4 green cardamom pods, crushed10 peppercorns, crushed2 bay leaves1 tsp onion seeds1 tsp fennel seeds1 large onion, finely chopped¼ tsp ground turmeric1 tsp red chilli powder1½ tsp ground cumin2 tomatoes, finely chopped2 hot green chillies, finely chopped750ml/1¼ pint fish stock1¼ tsp salt½ tsp sugar2 tbsp chopped fresh coriander 1 lemon, juice onlypinch ground cardamom 2 tbsp oil 4 green cardamom pods, crushed 10 peppercorns, crushed 2 bay leaves 1 tsp onion seeds 1 tsp fennel seeds 1 large onion, finely chopped ¼ tsp ground turmeric 1 tsp red chilli powder 1½ tsp ground cumin 2 tomatoes, finely chopped 2 hot green chillies, finely chopped 750ml/1¼ pint fish stock 1¼ tsp salt ½ tsp sugar 2 tbsp chopped fresh coriander 1 lemon, juice only pinch ground cardamom boiled basmati rice boiled basmati rice Method Wash the seafood and pat dry with kitchen paper. Sprinkle the seafood, potatoes, aubergine and tomatoes with salt and vegetable oil. Sprinkle over the sugar and spices, cover and place in the fridge. Meanwhile for the broth, heat the oil in a large pan over a high heat. Once hot, add the cardamom pods, peppercorns, bay leaves, onion seeds and fennel seeds and let them crackle. Add the onions and cook over a high heat until they are golden-brown, this should take about 10 minutes.Add the turmeric, chilli powder and cumin and gently fry for 1 minute. Add the tomatoes and chillies and gently fry for 3 minutes. Add the fish stock, salt and sugar. Reduce the heat and simmer for 10 minutes. Add the coriander and lemon juice and cook for 2 minutes. Pass the broth through a sieve and stir in the ground cardamom. Keep warm.Heat a large non-stick pan. Add the seafood mixture, except the lobster and squid. Cook over a moderate heat for 2 minutes. Add the lobster and cook for another minute or so. Add the squid rings and as they colour, turn the mixture over in the pan. Cook the other side for another 2 minutes until the seafood and vegetables are just cooked. Remove from the pan and place in a large serving bowl. Sprinkle with the coriander cress and pour over the broth. Serve immediately with basmati rice. Wash the seafood and pat dry with kitchen paper. Sprinkle the seafood, potatoes, aubergine and tomatoes with salt and vegetable oil. Sprinkle over the sugar and spices, cover and place in the fridge. Wash the seafood and pat dry with kitchen paper. Sprinkle the seafood, potatoes, aubergine and tomatoes with salt and vegetable oil. Sprinkle over the sugar and spices, cover and place in the fridge. Meanwhile for the broth, heat the oil in a large pan over a high heat. Once hot, add the cardamom pods, peppercorns, bay leaves, onion seeds and fennel seeds and let them crackle. Add the onions and cook over a high heat until they are golden-brown, this should take about 10 minutes. Meanwhile for the broth, heat the oil in a large pan over a high heat. Once hot, add the cardamom pods, peppercorns, bay leaves, onion seeds and fennel seeds and let them crackle. Add the onions and cook over a high heat until they are golden-brown, this should take about 10 minutes. Add the turmeric, chilli powder and cumin and gently fry for 1 minute. Add the tomatoes and chillies and gently fry for 3 minutes. Add the fish stock, salt and sugar. Reduce the heat and simmer for 10 minutes. Add the turmeric, chilli powder and cumin and gently fry for 1 minute. Add the tomatoes and chillies and gently fry for 3 minutes. Add the fish stock, salt and sugar. Reduce the heat and simmer for 10 minutes. Add the coriander and lemon juice and cook for 2 minutes. Pass the broth through a sieve and stir in the ground cardamom. Keep warm. Add the coriander and lemon juice and cook for 2 minutes. Pass the broth through a sieve and stir in the ground cardamom. Keep warm. Heat a large non-stick pan. Add the seafood mixture, except the lobster and squid. Cook over a moderate heat for 2 minutes. Heat a large non-stick pan. Add the seafood mixture, except the lobster and squid. Cook over a moderate heat for 2 minutes. Add the lobster and cook for another minute or so. Add the squid rings and as they colour, turn the mixture over in the pan. Cook the other side for another 2 minutes until the seafood and vegetables are just cooked. Add the lobster and cook for another minute or so. Add the squid rings and as they colour, turn the mixture over in the pan. Cook the other side for another 2 minutes until the seafood and vegetables are just cooked. Remove from the pan and place in a large serving bowl. Sprinkle with the coriander cress and pour over the broth. Serve immediately with basmati rice. Remove from the pan and place in a large serving bowl. Sprinkle with the coriander cress and pour over the broth. Serve immediately with basmati rice. | {
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"title": "Mixed seafood in a Bengali broth (Macher jhol) recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Spice up your seafood with this flavourful Bengali fish stew. 1 x 300g/10½oz piece of halibut fillet, scaled, pin-boned and cut into 5cm/2in cubes4 large scallops, cleaned and removed from their shells4 large prawns, shells removed, deveined1 lobster, meat removed and cut into 2½cm/1in cubes, reserve 1 claw1 squid, cleaned and sliced into1cm/½in thick rings2 small potatoes, peeled, boiled and sliced (about 1cm/½in thick)2 small aubergines, sliced 1cm/½in thick8 cherry tomatoes on the vine1½ tsp salt3 tbsp vegetable oil ½ tsp sugar1 tsp ground turmeric½ tsp red chilli powder½ tsp fennel seeds½ tsp nigella seedscoriander cress, to garnish 1 x 300g/10½oz piece of halibut fillet, scaled, pin-boned and cut into 5cm/2in cubes 4 large scallops, cleaned and removed from their shells 4 large prawns, shells removed, deveined 1 lobster, meat removed and cut into 2½cm/1in cubes, reserve 1 claw 1 squid, cleaned and sliced into1cm/½in thick rings 2 small potatoes, peeled, boiled and sliced (about 1cm/½in thick) 2 small aubergines, sliced 1cm/½in thick 8 cherry tomatoes on the vine 1½ tsp salt 3 tbsp vegetable oil ½ tsp sugar 1 tsp ground turmeric ½ tsp red chilli powder ½ tsp fennel seeds ½ tsp nigella seeds coriander cress, to garnish 2 tbsp oil4 green cardamom pods, crushed10 peppercorns, crushed2 bay leaves1 tsp onion seeds1 tsp fennel seeds1 large onion, finely chopped¼ tsp ground turmeric1 tsp red chilli powder1½ tsp ground cumin2 tomatoes, finely chopped2 hot green chillies, finely chopped750ml/1¼ pint fish stock1¼ tsp salt½ tsp sugar2 tbsp chopped fresh coriander 1 lemon, juice onlypinch ground cardamom 2 tbsp oil 4 green cardamom pods, crushed 10 peppercorns, crushed 2 bay leaves 1 tsp onion seeds 1 tsp fennel seeds 1 large onion, finely chopped ¼ tsp ground turmeric 1 tsp red chilli powder 1½ tsp ground cumin 2 tomatoes, finely chopped 2 hot green chillies, finely chopped 750ml/1¼ pint fish stock 1¼ tsp salt ½ tsp sugar 2 tbsp chopped fresh coriander 1 lemon, juice only pinch ground cardamom boiled basmati rice boiled basmati rice Method Wash the seafood and pat dry with kitchen paper. Sprinkle the seafood, potatoes, aubergine and tomatoes with salt and vegetable oil. Sprinkle over the sugar and spices, cover and place in the fridge. Meanwhile for the broth, heat the oil in a large pan over a high heat. Once hot, add the cardamom pods, peppercorns, bay leaves, onion seeds and fennel seeds and let them crackle. Add the onions and cook over a high heat until they are golden-brown, this should take about 10 minutes.Add the turmeric, chilli powder and cumin and gently fry for 1 minute. Add the tomatoes and chillies and gently fry for 3 minutes. Add the fish stock, salt and sugar. Reduce the heat and simmer for 10 minutes. Add the coriander and lemon juice and cook for 2 minutes. Pass the broth through a sieve and stir in the ground cardamom. Keep warm.Heat a large non-stick pan. Add the seafood mixture, except the lobster and squid. Cook over a moderate heat for 2 minutes. Add the lobster and cook for another minute or so. Add the squid rings and as they colour, turn the mixture over in the pan. Cook the other side for another 2 minutes until the seafood and vegetables are just cooked. Remove from the pan and place in a large serving bowl. Sprinkle with the coriander cress and pour over the broth. Serve immediately with basmati rice. Wash the seafood and pat dry with kitchen paper. Sprinkle the seafood, potatoes, aubergine and tomatoes with salt and vegetable oil. Sprinkle over the sugar and spices, cover and place in the fridge. Wash the seafood and pat dry with kitchen paper. Sprinkle the seafood, potatoes, aubergine and tomatoes with salt and vegetable oil. Sprinkle over the sugar and spices, cover and place in the fridge. Meanwhile for the broth, heat the oil in a large pan over a high heat. Once hot, add the cardamom pods, peppercorns, bay leaves, onion seeds and fennel seeds and let them crackle. Add the onions and cook over a high heat until they are golden-brown, this should take about 10 minutes. Meanwhile for the broth, heat the oil in a large pan over a high heat. Once hot, add the cardamom pods, peppercorns, bay leaves, onion seeds and fennel seeds and let them crackle. Add the onions and cook over a high heat until they are golden-brown, this should take about 10 minutes. Add the turmeric, chilli powder and cumin and gently fry for 1 minute. Add the tomatoes and chillies and gently fry for 3 minutes. Add the fish stock, salt and sugar. Reduce the heat and simmer for 10 minutes. Add the turmeric, chilli powder and cumin and gently fry for 1 minute. Add the tomatoes and chillies and gently fry for 3 minutes. Add the fish stock, salt and sugar. Reduce the heat and simmer for 10 minutes. Add the coriander and lemon juice and cook for 2 minutes. Pass the broth through a sieve and stir in the ground cardamom. Keep warm. Add the coriander and lemon juice and cook for 2 minutes. Pass the broth through a sieve and stir in the ground cardamom. Keep warm. Heat a large non-stick pan. Add the seafood mixture, except the lobster and squid. Cook over a moderate heat for 2 minutes. Heat a large non-stick pan. Add the seafood mixture, except the lobster and squid. Cook over a moderate heat for 2 minutes. Add the lobster and cook for another minute or so. Add the squid rings and as they colour, turn the mixture over in the pan. Cook the other side for another 2 minutes until the seafood and vegetables are just cooked. Add the lobster and cook for another minute or so. Add the squid rings and as they colour, turn the mixture over in the pan. Cook the other side for another 2 minutes until the seafood and vegetables are just cooked. Remove from the pan and place in a large serving bowl. Sprinkle with the coriander cress and pour over the broth. Serve immediately with basmati rice. Remove from the pan and place in a large serving bowl. Sprinkle with the coriander cress and pour over the broth. Serve immediately with basmati rice."
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} | b80dacc21cfbf38f9e2200d6d5c63222f7c9ba9c1c0b9274b7ed5fd779101656 | Sautéed plaice with broad beans and scallops recipe
Sautéed plaice with broad beans, crème fraîche and queen scallops An average of 5.0 out of 5 stars from 2 ratings Pan-fried plaice fillets are garnished with ginger-laced grilled scallops in this summer-inspired light supper. 25g/1oz plain flour, seasoned with salt and pepper4 plaice fillets from a large fish, bone discarded20g/¾oz unsalted butter2 tbsp olive oil1 lime, zest and juice 25g/1oz plain flour, seasoned with salt and pepper 4 plaice fillets from a large fish, bone discarded 20g/¾oz unsalted butter 2 tbsp olive oil 1 lime, zest and juice 20g/¾oz unsalted butter1 tsp chopped fresh root ginger50g/1¾oz double podded broad beans10 queen scallops, in half shellsplash vermouth2 tbsp crème fraîche1 tbsp fresh chives, chopped1 tbsp tarragon, chopped2 tsp fresh chopped mintpinch sea salt 20g/¾oz unsalted butter 1 tsp chopped fresh root ginger 50g/1¾oz double podded broad beans 10 queen scallops, in half shell splash vermouth 2 tbsp crème fraîche 1 tbsp fresh chives, chopped 1 tbsp tarragon, chopped 2 tsp fresh chopped mint pinch sea salt Method To make the fish, season the plain flour with salt and black pepper and place in a wide, shallow bowl. Dust the plaice fillets lightly in the seasoned flour.Heat a frying pan and melt the oil and butter together for 1-2 minutes until foaming. Fry the fish fillets. Turn over and colour on both sides. Finish with the lime zest and juice. Remove and keep warm.Heat a frying pan and add the butter, once hot and melted add the ginger and cook for 2 minutes, on a medium heat. Then add the broad beans and cook for a further 2 minutes. Add the scallops (scooping them out of the shell with a spoon) and cook for 1 minute, the pour in the vermouth to remove any caramelised bits from the pan.Finish with the crème fraiche and herbs. To serve, place the cooked plaice fillets onto a serving plate and top with the scallop and bean mix. To make the fish, season the plain flour with salt and black pepper and place in a wide, shallow bowl. Dust the plaice fillets lightly in the seasoned flour. To make the fish, season the plain flour with salt and black pepper and place in a wide, shallow bowl. Dust the plaice fillets lightly in the seasoned flour. Heat a frying pan and melt the oil and butter together for 1-2 minutes until foaming. Fry the fish fillets. Turn over and colour on both sides. Finish with the lime zest and juice. Remove and keep warm. Heat a frying pan and melt the oil and butter together for 1-2 minutes until foaming. Fry the fish fillets. Turn over and colour on both sides. Finish with the lime zest and juice. Remove and keep warm. Heat a frying pan and add the butter, once hot and melted add the ginger and cook for 2 minutes, on a medium heat. Then add the broad beans and cook for a further 2 minutes. Heat a frying pan and add the butter, once hot and melted add the ginger and cook for 2 minutes, on a medium heat. Then add the broad beans and cook for a further 2 minutes. Add the scallops (scooping them out of the shell with a spoon) and cook for 1 minute, the pour in the vermouth to remove any caramelised bits from the pan. Add the scallops (scooping them out of the shell with a spoon) and cook for 1 minute, the pour in the vermouth to remove any caramelised bits from the pan. Finish with the crème fraiche and herbs. Finish with the crème fraiche and herbs. To serve, place the cooked plaice fillets onto a serving plate and top with the scallop and bean mix. To serve, place the cooked plaice fillets onto a serving plate and top with the scallop and bean mix. | {
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"title": "Sautéed plaice with broad beans and scallops recipe",
"content": "Sautéed plaice with broad beans, crème fraîche and queen scallops An average of 5.0 out of 5 stars from 2 ratings Pan-fried plaice fillets are garnished with ginger-laced grilled scallops in this summer-inspired light supper. 25g/1oz plain flour, seasoned with salt and pepper4 plaice fillets from a large fish, bone discarded20g/¾oz unsalted butter2 tbsp olive oil1 lime, zest and juice 25g/1oz plain flour, seasoned with salt and pepper 4 plaice fillets from a large fish, bone discarded 20g/¾oz unsalted butter 2 tbsp olive oil 1 lime, zest and juice 20g/¾oz unsalted butter1 tsp chopped fresh root ginger50g/1¾oz double podded broad beans10 queen scallops, in half shellsplash vermouth2 tbsp crème fraîche1 tbsp fresh chives, chopped1 tbsp tarragon, chopped2 tsp fresh chopped mintpinch sea salt 20g/¾oz unsalted butter 1 tsp chopped fresh root ginger 50g/1¾oz double podded broad beans 10 queen scallops, in half shell splash vermouth 2 tbsp crème fraîche 1 tbsp fresh chives, chopped 1 tbsp tarragon, chopped 2 tsp fresh chopped mint pinch sea salt Method To make the fish, season the plain flour with salt and black pepper and place in a wide, shallow bowl. Dust the plaice fillets lightly in the seasoned flour.Heat a frying pan and melt the oil and butter together for 1-2 minutes until foaming. Fry the fish fillets. Turn over and colour on both sides. Finish with the lime zest and juice. Remove and keep warm.Heat a frying pan and add the butter, once hot and melted add the ginger and cook for 2 minutes, on a medium heat. Then add the broad beans and cook for a further 2 minutes. Add the scallops (scooping them out of the shell with a spoon) and cook for 1 minute, the pour in the vermouth to remove any caramelised bits from the pan.Finish with the crème fraiche and herbs. To serve, place the cooked plaice fillets onto a serving plate and top with the scallop and bean mix. To make the fish, season the plain flour with salt and black pepper and place in a wide, shallow bowl. Dust the plaice fillets lightly in the seasoned flour. To make the fish, season the plain flour with salt and black pepper and place in a wide, shallow bowl. Dust the plaice fillets lightly in the seasoned flour. Heat a frying pan and melt the oil and butter together for 1-2 minutes until foaming. Fry the fish fillets. Turn over and colour on both sides. Finish with the lime zest and juice. Remove and keep warm. Heat a frying pan and melt the oil and butter together for 1-2 minutes until foaming. Fry the fish fillets. Turn over and colour on both sides. Finish with the lime zest and juice. Remove and keep warm. Heat a frying pan and add the butter, once hot and melted add the ginger and cook for 2 minutes, on a medium heat. Then add the broad beans and cook for a further 2 minutes. Heat a frying pan and add the butter, once hot and melted add the ginger and cook for 2 minutes, on a medium heat. Then add the broad beans and cook for a further 2 minutes. Add the scallops (scooping them out of the shell with a spoon) and cook for 1 minute, the pour in the vermouth to remove any caramelised bits from the pan. Add the scallops (scooping them out of the shell with a spoon) and cook for 1 minute, the pour in the vermouth to remove any caramelised bits from the pan. Finish with the crème fraiche and herbs. Finish with the crème fraiche and herbs. To serve, place the cooked plaice fillets onto a serving plate and top with the scallop and bean mix. To serve, place the cooked plaice fillets onto a serving plate and top with the scallop and bean mix."
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} | 6c532bfb330a3933ad2beb133798c60ff1b891a30780b26ee35efb3060dc8f87 | Scallops and burnt leeks with hazelnut dressing recipe
An average of 4.5 out of 5 stars from 4 ratings Burnt, tender leeks seasoned with a hazelnut dressing and served with pan-fried scallops. Perfect for impressing at a dinner party. 4 leeks 2 tbsp olive oil 8 shelled scallops (about 70g each), cleaned and corals removed sea salt and freshly ground black pepper 4 leeks 2 tbsp olive oil 8 shelled scallops (about 70g each), cleaned and corals removed sea salt and freshly ground black pepper 40g/1½ oz blanched hazelnuts 1 green apple, finely diced 2 tsp finely chopped fresh chives 2 tsp finely chopped shallots 4 tbsp hazelnut oil 1–2 tbsp sherry vinegarsea salt and freshly ground black pepper 40g/1½ oz blanched hazelnuts 1 green apple, finely diced 2 tsp finely chopped fresh chives 2 tsp finely chopped shallots 4 tbsp hazelnut oil 1–2 tbsp sherry vinegar sea salt and freshly ground black pepper 4 breakfast radishes, sliced 8 pre-cooked baby pink beetroots1 tbsp fresh, tender, podded broad beans2 fresh chive flower heads20 wild garden flowers (mallow flowers) 4 breakfast radishes, sliced 8 pre-cooked baby pink beetroots 1 tbsp fresh, tender, podded broad beans 2 fresh chive flower heads 20 wild garden flowers (mallow flowers) Method Preheat the oven to 180C/160C Fan/Gas 4. Place the hazelnuts in a shallow baking tray and toast in the oven for 6 minutes, stirring occasionally, or until golden brown. This step can be done in advance.Coarsely chop the toasted hazelnuts, then transfer to a bowl. Add the apple, chives, shallots and hazelnut oil, then stir together. Add a splash of sherry vinegar to taste and season with salt and pepper, then set the dressing aside. When you are ready to cook, preheat the grill to medium-high and position the rack about 10cm from the heat. Carefully remove the outside leaf from the leeks, but keep the root ends attached. Line a roasting tin with baking paper or kitchen foil, or use two trays if you don't have one large enough to hold the leeks in a single layer. Place the leeks onto the tray(s), drizzle with olive oil and season with salt and pepper. Put them under the grill and leave to char. When one side is charred, turn the leeks and char the other side. Keep this process going for about 15 minutes until the leeks are completely black, but soft in the middle. Now carefully cut into each leek about 5cm from the root end (slice without cutting all the way through) and remove the inside, keeping the charred outer leaves for presentation. Cut the heart of the leeks into 2.5cm/1in pieces, then set aside and keep warm. Halve the scallops vertically from top to bottom, then rinse them well, pat dry and season all over with salt. Heat a well-seasoned sauté or frying pan over a medium-high heat, then add a splash of oil. When it’s hot, add the scallops cut-side down and fry for 1 minute on each side, or until lightly golden.Divide the chopped leek ‘shells’ between serving plates and stuff them with the scallop pieces. Give the dressing a good stir, then spoon it over the scallops. Garnish with the radishes, beetroot, broad beans, chive flowers and mallow flowers. Preheat the oven to 180C/160C Fan/Gas 4. Place the hazelnuts in a shallow baking tray and toast in the oven for 6 minutes, stirring occasionally, or until golden brown. This step can be done in advance. Preheat the oven to 180C/160C Fan/Gas 4. Place the hazelnuts in a shallow baking tray and toast in the oven for 6 minutes, stirring occasionally, or until golden brown. This step can be done in advance. Coarsely chop the toasted hazelnuts, then transfer to a bowl. Add the apple, chives, shallots and hazelnut oil, then stir together. Add a splash of sherry vinegar to taste and season with salt and pepper, then set the dressing aside. Coarsely chop the toasted hazelnuts, then transfer to a bowl. Add the apple, chives, shallots and hazelnut oil, then stir together. Add a splash of sherry vinegar to taste and season with salt and pepper, then set the dressing aside. When you are ready to cook, preheat the grill to medium-high and position the rack about 10cm from the heat. Carefully remove the outside leaf from the leeks, but keep the root ends attached. When you are ready to cook, preheat the grill to medium-high and position the rack about 10cm from the heat. Carefully remove the outside leaf from the leeks, but keep the root ends attached. Line a roasting tin with baking paper or kitchen foil, or use two trays if you don't have one large enough to hold the leeks in a single layer. Place the leeks onto the tray(s), drizzle with olive oil and season with salt and pepper. Put them under the grill and leave to char. When one side is charred, turn the leeks and char the other side. Keep this process going for about 15 minutes until the leeks are completely black, but soft in the middle. Line a roasting tin with baking paper or kitchen foil, or use two trays if you don't have one large enough to hold the leeks in a single layer. Place the leeks onto the tray(s), drizzle with olive oil and season with salt and pepper. Put them under the grill and leave to char. When one side is charred, turn the leeks and char the other side. Keep this process going for about 15 minutes until the leeks are completely black, but soft in the middle. Now carefully cut into each leek about 5cm from the root end (slice without cutting all the way through) and remove the inside, keeping the charred outer leaves for presentation. Cut the heart of the leeks into 2.5cm/1in pieces, then set aside and keep warm. Now carefully cut into each leek about 5cm from the root end (slice without cutting all the way through) and remove the inside, keeping the charred outer leaves for presentation. Cut the heart of the leeks into 2.5cm/1in pieces, then set aside and keep warm. Halve the scallops vertically from top to bottom, then rinse them well, pat dry and season all over with salt. Heat a well-seasoned sauté or frying pan over a medium-high heat, then add a splash of oil. When it’s hot, add the scallops cut-side down and fry for 1 minute on each side, or until lightly golden. Halve the scallops vertically from top to bottom, then rinse them well, pat dry and season all over with salt. Heat a well-seasoned sauté or frying pan over a medium-high heat, then add a splash of oil. When it’s hot, add the scallops cut-side down and fry for 1 minute on each side, or until lightly golden. Divide the chopped leek ‘shells’ between serving plates and stuff them with the scallop pieces. Give the dressing a good stir, then spoon it over the scallops. Garnish with the radishes, beetroot, broad beans, chive flowers and mallow flowers. Divide the chopped leek ‘shells’ between serving plates and stuff them with the scallop pieces. Give the dressing a good stir, then spoon it over the scallops. Garnish with the radishes, beetroot, broad beans, chive flowers and mallow flowers. | {
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"title": "Scallops and burnt leeks with hazelnut dressing recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings Burnt, tender leeks seasoned with a hazelnut dressing and served with pan-fried scallops. Perfect for impressing at a dinner party. 4 leeks 2 tbsp olive oil 8 shelled scallops (about 70g each), cleaned and corals removed sea salt and freshly ground black pepper 4 leeks 2 tbsp olive oil 8 shelled scallops (about 70g each), cleaned and corals removed sea salt and freshly ground black pepper 40g/1½ oz blanched hazelnuts 1 green apple, finely diced 2 tsp finely chopped fresh chives 2 tsp finely chopped shallots 4 tbsp hazelnut oil 1–2 tbsp sherry vinegarsea salt and freshly ground black pepper 40g/1½ oz blanched hazelnuts 1 green apple, finely diced 2 tsp finely chopped fresh chives 2 tsp finely chopped shallots 4 tbsp hazelnut oil 1–2 tbsp sherry vinegar sea salt and freshly ground black pepper 4 breakfast radishes, sliced 8 pre-cooked baby pink beetroots1 tbsp fresh, tender, podded broad beans2 fresh chive flower heads20 wild garden flowers (mallow flowers) 4 breakfast radishes, sliced 8 pre-cooked baby pink beetroots 1 tbsp fresh, tender, podded broad beans 2 fresh chive flower heads 20 wild garden flowers (mallow flowers) Method Preheat the oven to 180C/160C Fan/Gas 4. Place the hazelnuts in a shallow baking tray and toast in the oven for 6 minutes, stirring occasionally, or until golden brown. This step can be done in advance.Coarsely chop the toasted hazelnuts, then transfer to a bowl. Add the apple, chives, shallots and hazelnut oil, then stir together. Add a splash of sherry vinegar to taste and season with salt and pepper, then set the dressing aside. When you are ready to cook, preheat the grill to medium-high and position the rack about 10cm from the heat. Carefully remove the outside leaf from the leeks, but keep the root ends attached. Line a roasting tin with baking paper or kitchen foil, or use two trays if you don't have one large enough to hold the leeks in a single layer. Place the leeks onto the tray(s), drizzle with olive oil and season with salt and pepper. Put them under the grill and leave to char. When one side is charred, turn the leeks and char the other side. Keep this process going for about 15 minutes until the leeks are completely black, but soft in the middle. Now carefully cut into each leek about 5cm from the root end (slice without cutting all the way through) and remove the inside, keeping the charred outer leaves for presentation. Cut the heart of the leeks into 2.5cm/1in pieces, then set aside and keep warm. Halve the scallops vertically from top to bottom, then rinse them well, pat dry and season all over with salt. Heat a well-seasoned sauté or frying pan over a medium-high heat, then add a splash of oil. When it’s hot, add the scallops cut-side down and fry for 1 minute on each side, or until lightly golden.Divide the chopped leek ‘shells’ between serving plates and stuff them with the scallop pieces. Give the dressing a good stir, then spoon it over the scallops. Garnish with the radishes, beetroot, broad beans, chive flowers and mallow flowers. Preheat the oven to 180C/160C Fan/Gas 4. Place the hazelnuts in a shallow baking tray and toast in the oven for 6 minutes, stirring occasionally, or until golden brown. This step can be done in advance. Preheat the oven to 180C/160C Fan/Gas 4. Place the hazelnuts in a shallow baking tray and toast in the oven for 6 minutes, stirring occasionally, or until golden brown. This step can be done in advance. Coarsely chop the toasted hazelnuts, then transfer to a bowl. Add the apple, chives, shallots and hazelnut oil, then stir together. Add a splash of sherry vinegar to taste and season with salt and pepper, then set the dressing aside. Coarsely chop the toasted hazelnuts, then transfer to a bowl. Add the apple, chives, shallots and hazelnut oil, then stir together. Add a splash of sherry vinegar to taste and season with salt and pepper, then set the dressing aside. When you are ready to cook, preheat the grill to medium-high and position the rack about 10cm from the heat. Carefully remove the outside leaf from the leeks, but keep the root ends attached. When you are ready to cook, preheat the grill to medium-high and position the rack about 10cm from the heat. Carefully remove the outside leaf from the leeks, but keep the root ends attached. Line a roasting tin with baking paper or kitchen foil, or use two trays if you don't have one large enough to hold the leeks in a single layer. Place the leeks onto the tray(s), drizzle with olive oil and season with salt and pepper. Put them under the grill and leave to char. When one side is charred, turn the leeks and char the other side. Keep this process going for about 15 minutes until the leeks are completely black, but soft in the middle. Line a roasting tin with baking paper or kitchen foil, or use two trays if you don't have one large enough to hold the leeks in a single layer. Place the leeks onto the tray(s), drizzle with olive oil and season with salt and pepper. Put them under the grill and leave to char. When one side is charred, turn the leeks and char the other side. Keep this process going for about 15 minutes until the leeks are completely black, but soft in the middle. Now carefully cut into each leek about 5cm from the root end (slice without cutting all the way through) and remove the inside, keeping the charred outer leaves for presentation. Cut the heart of the leeks into 2.5cm/1in pieces, then set aside and keep warm. Now carefully cut into each leek about 5cm from the root end (slice without cutting all the way through) and remove the inside, keeping the charred outer leaves for presentation. Cut the heart of the leeks into 2.5cm/1in pieces, then set aside and keep warm. Halve the scallops vertically from top to bottom, then rinse them well, pat dry and season all over with salt. Heat a well-seasoned sauté or frying pan over a medium-high heat, then add a splash of oil. When it’s hot, add the scallops cut-side down and fry for 1 minute on each side, or until lightly golden. Halve the scallops vertically from top to bottom, then rinse them well, pat dry and season all over with salt. Heat a well-seasoned sauté or frying pan over a medium-high heat, then add a splash of oil. When it’s hot, add the scallops cut-side down and fry for 1 minute on each side, or until lightly golden. Divide the chopped leek ‘shells’ between serving plates and stuff them with the scallop pieces. Give the dressing a good stir, then spoon it over the scallops. Garnish with the radishes, beetroot, broad beans, chive flowers and mallow flowers. Divide the chopped leek ‘shells’ between serving plates and stuff them with the scallop pieces. Give the dressing a good stir, then spoon it over the scallops. Garnish with the radishes, beetroot, broad beans, chive flowers and mallow flowers."
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} | 7eb7999362fa23833943d5e532f831acb1bbddfddd16878cd1738f64028ae8bf | Thai-style crab cakes with quick chilli jam recipe
An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017fcdk.jpg Crab cakes are quick to put together and make great party food or starters, plus this chilli jam will keep for a couple of weeks in the fridge. 225g/8oz jam sugar with added pectin3 tbsp red wine vinegar2-3 long red chillies, seeds removed, finely chopped2 garlic cloves, finely chopped15g/½oz chunk fresh root ginger, finely chopped 225g/8oz jam sugar with added pectin 3 tbsp red wine vinegar 2-3 long red chillies, seeds removed, finely chopped 2 garlic cloves, finely chopped 15g/½oz chunk fresh root ginger, finely chopped 100g/3½oz white crabmeat 100g/3½oz brown crabmeat 200g/7oz raw peeled king prawns (or other peeled raw prawns)1 tbsp Thai green curry paste1 tbsp cornflour, plus 1 tbsp extra for dusting6 spring onions, finely sliced25g/1oz fresh coriander, leaves finely chopped6 tbsp sunflower oil, for fryingflaked sea saltfreshly ground black pepperlime wedges and fresh coriander, to serve 100g/3½oz white crabmeat 100g/3½oz brown crabmeat 200g/7oz raw peeled king prawns (or other peeled raw prawns) 1 tbsp Thai green curry paste 1 tbsp cornflour, plus 1 tbsp extra for dusting 6 spring onions, finely sliced 25g/1oz fresh coriander, leaves finely chopped 6 tbsp sunflower oil, for frying flaked sea salt freshly ground black pepper lime wedges and fresh coriander, to serve Method For the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add the chilli, garlic and ginger and bring to the boil. Cook for three minutes. Remove from the heat and pour into two heatproof serving bowls. It will thicken as it cools. (Any leftover chilli jam can be covered and kept in the fridge for up to two weeks.)To make the crab cakes, put the crab meat, prawns, curry paste, cornflour and a couple of really good pinches of flaked sea salt and a few twists of ground black pepper into a food processor. Blend until well combined. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula. Don’t allow the mixture to become too thin or smooth or it will be difficult to shape into crab cakes.Remove the blade and transfer the mixture to a large bowl. Stir in the spring onions and coriander until evenly mixed. Sprinkle a small tray or platter with the extra tablespoon of cornflour.Wet your hands under the cold tap to stop the crab cakes from sticking. Take a small handful of the mixture – about the size of a golfball. Roll into a neat ball then flatten until around 1.5cm/¾in thick and 6cm/2½in in diameter. Place on the cornflour-dusted tray. Continue rolling and flattening the mixture until you have made 12 crab cakes.Pour the oil into a large non-stick frying pan and place over a medium heat. When the oil is hot, add six of the crab cakes and cook for two minutes on each side or until lightly browned and cooked throughout. Transfer to a warmed plate while the rest are cooked.Divide the crab cakes between two large plates or small platters. Add a dish of the chilli jam to each one and garnish with lime wedges and sprigs of fresh coriander to serve. For the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add the chilli, garlic and ginger and bring to the boil. Cook for three minutes. Remove from the heat and pour into two heatproof serving bowls. It will thicken as it cools. (Any leftover chilli jam can be covered and kept in the fridge for up to two weeks.) For the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add the chilli, garlic and ginger and bring to the boil. Cook for three minutes. Remove from the heat and pour into two heatproof serving bowls. It will thicken as it cools. (Any leftover chilli jam can be covered and kept in the fridge for up to two weeks.) To make the crab cakes, put the crab meat, prawns, curry paste, cornflour and a couple of really good pinches of flaked sea salt and a few twists of ground black pepper into a food processor. Blend until well combined. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula. Don’t allow the mixture to become too thin or smooth or it will be difficult to shape into crab cakes. To make the crab cakes, put the crab meat, prawns, curry paste, cornflour and a couple of really good pinches of flaked sea salt and a few twists of ground black pepper into a food processor. Blend until well combined. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula. Don’t allow the mixture to become too thin or smooth or it will be difficult to shape into crab cakes. Remove the blade and transfer the mixture to a large bowl. Stir in the spring onions and coriander until evenly mixed. Sprinkle a small tray or platter with the extra tablespoon of cornflour. Remove the blade and transfer the mixture to a large bowl. Stir in the spring onions and coriander until evenly mixed. Sprinkle a small tray or platter with the extra tablespoon of cornflour. Wet your hands under the cold tap to stop the crab cakes from sticking. Take a small handful of the mixture – about the size of a golfball. Roll into a neat ball then flatten until around 1.5cm/¾in thick and 6cm/2½in in diameter. Place on the cornflour-dusted tray. Continue rolling and flattening the mixture until you have made 12 crab cakes. Wet your hands under the cold tap to stop the crab cakes from sticking. Take a small handful of the mixture – about the size of a golfball. Roll into a neat ball then flatten until around 1.5cm/¾in thick and 6cm/2½in in diameter. Place on the cornflour-dusted tray. Continue rolling and flattening the mixture until you have made 12 crab cakes. Pour the oil into a large non-stick frying pan and place over a medium heat. When the oil is hot, add six of the crab cakes and cook for two minutes on each side or until lightly browned and cooked throughout. Transfer to a warmed plate while the rest are cooked. Pour the oil into a large non-stick frying pan and place over a medium heat. When the oil is hot, add six of the crab cakes and cook for two minutes on each side or until lightly browned and cooked throughout. Transfer to a warmed plate while the rest are cooked. Divide the crab cakes between two large plates or small platters. Add a dish of the chilli jam to each one and garnish with lime wedges and sprigs of fresh coriander to serve. Divide the crab cakes between two large plates or small platters. Add a dish of the chilli jam to each one and garnish with lime wedges and sprigs of fresh coriander to serve. | {
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"title": "Thai-style crab cakes with quick chilli jam recipe",
"content": "An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017fcdk.jpg Crab cakes are quick to put together and make great party food or starters, plus this chilli jam will keep for a couple of weeks in the fridge. 225g/8oz jam sugar with added pectin3 tbsp red wine vinegar2-3 long red chillies, seeds removed, finely chopped2 garlic cloves, finely chopped15g/½oz chunk fresh root ginger, finely chopped 225g/8oz jam sugar with added pectin 3 tbsp red wine vinegar 2-3 long red chillies, seeds removed, finely chopped 2 garlic cloves, finely chopped 15g/½oz chunk fresh root ginger, finely chopped 100g/3½oz white crabmeat 100g/3½oz brown crabmeat 200g/7oz raw peeled king prawns (or other peeled raw prawns)1 tbsp Thai green curry paste1 tbsp cornflour, plus 1 tbsp extra for dusting6 spring onions, finely sliced25g/1oz fresh coriander, leaves finely chopped6 tbsp sunflower oil, for fryingflaked sea saltfreshly ground black pepperlime wedges and fresh coriander, to serve 100g/3½oz white crabmeat 100g/3½oz brown crabmeat 200g/7oz raw peeled king prawns (or other peeled raw prawns) 1 tbsp Thai green curry paste 1 tbsp cornflour, plus 1 tbsp extra for dusting 6 spring onions, finely sliced 25g/1oz fresh coriander, leaves finely chopped 6 tbsp sunflower oil, for frying flaked sea salt freshly ground black pepper lime wedges and fresh coriander, to serve Method For the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add the chilli, garlic and ginger and bring to the boil. Cook for three minutes. Remove from the heat and pour into two heatproof serving bowls. It will thicken as it cools. (Any leftover chilli jam can be covered and kept in the fridge for up to two weeks.)To make the crab cakes, put the crab meat, prawns, curry paste, cornflour and a couple of really good pinches of flaked sea salt and a few twists of ground black pepper into a food processor. Blend until well combined. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula. Don’t allow the mixture to become too thin or smooth or it will be difficult to shape into crab cakes.Remove the blade and transfer the mixture to a large bowl. Stir in the spring onions and coriander until evenly mixed. Sprinkle a small tray or platter with the extra tablespoon of cornflour.Wet your hands under the cold tap to stop the crab cakes from sticking. Take a small handful of the mixture – about the size of a golfball. Roll into a neat ball then flatten until around 1.5cm/¾in thick and 6cm/2½in in diameter. Place on the cornflour-dusted tray. Continue rolling and flattening the mixture until you have made 12 crab cakes.Pour the oil into a large non-stick frying pan and place over a medium heat. When the oil is hot, add six of the crab cakes and cook for two minutes on each side or until lightly browned and cooked throughout. Transfer to a warmed plate while the rest are cooked.Divide the crab cakes between two large plates or small platters. Add a dish of the chilli jam to each one and garnish with lime wedges and sprigs of fresh coriander to serve. For the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add the chilli, garlic and ginger and bring to the boil. Cook for three minutes. Remove from the heat and pour into two heatproof serving bowls. It will thicken as it cools. (Any leftover chilli jam can be covered and kept in the fridge for up to two weeks.) For the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add the chilli, garlic and ginger and bring to the boil. Cook for three minutes. Remove from the heat and pour into two heatproof serving bowls. It will thicken as it cools. (Any leftover chilli jam can be covered and kept in the fridge for up to two weeks.) To make the crab cakes, put the crab meat, prawns, curry paste, cornflour and a couple of really good pinches of flaked sea salt and a few twists of ground black pepper into a food processor. Blend until well combined. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula. Don’t allow the mixture to become too thin or smooth or it will be difficult to shape into crab cakes. To make the crab cakes, put the crab meat, prawns, curry paste, cornflour and a couple of really good pinches of flaked sea salt and a few twists of ground black pepper into a food processor. Blend until well combined. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula. Don’t allow the mixture to become too thin or smooth or it will be difficult to shape into crab cakes. Remove the blade and transfer the mixture to a large bowl. Stir in the spring onions and coriander until evenly mixed. Sprinkle a small tray or platter with the extra tablespoon of cornflour. Remove the blade and transfer the mixture to a large bowl. Stir in the spring onions and coriander until evenly mixed. Sprinkle a small tray or platter with the extra tablespoon of cornflour. Wet your hands under the cold tap to stop the crab cakes from sticking. Take a small handful of the mixture – about the size of a golfball. Roll into a neat ball then flatten until around 1.5cm/¾in thick and 6cm/2½in in diameter. Place on the cornflour-dusted tray. Continue rolling and flattening the mixture until you have made 12 crab cakes. Wet your hands under the cold tap to stop the crab cakes from sticking. Take a small handful of the mixture – about the size of a golfball. Roll into a neat ball then flatten until around 1.5cm/¾in thick and 6cm/2½in in diameter. Place on the cornflour-dusted tray. Continue rolling and flattening the mixture until you have made 12 crab cakes. Pour the oil into a large non-stick frying pan and place over a medium heat. When the oil is hot, add six of the crab cakes and cook for two minutes on each side or until lightly browned and cooked throughout. Transfer to a warmed plate while the rest are cooked. Pour the oil into a large non-stick frying pan and place over a medium heat. When the oil is hot, add six of the crab cakes and cook for two minutes on each side or until lightly browned and cooked throughout. Transfer to a warmed plate while the rest are cooked. Divide the crab cakes between two large plates or small platters. Add a dish of the chilli jam to each one and garnish with lime wedges and sprigs of fresh coriander to serve. Divide the crab cakes between two large plates or small platters. Add a dish of the chilli jam to each one and garnish with lime wedges and sprigs of fresh coriander to serve."
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} | 8e3c003b54168382d857292853986cb707dc928466ea9d25c25e8f8cb9ccba52 | Gyoza (Japanese dumplings) recipe
For the gyoza skins, sift the flour into a large bowl and mix in the salt.Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.)Roll the dough into a ball, cover with cling film and set aside to rest for one hour.To make the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.Alternatively, if you're making the crab and prawn version, mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.For the gyoza skin, turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.)Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible.Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used.To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour.To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly.Add 100ml/3½fl oz of water to the pan, cover with the lid and steam the dumplings for a further two minutes.Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through.Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste. Set aside.When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan.Serve the gyoza immediately with the dipping sauce. For the gyoza skins, sift the flour into a large bowl and mix in the salt. For the gyoza skins, sift the flour into a large bowl and mix in the salt. Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.) Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.) Roll the dough into a ball, cover with cling film and set aside to rest for one hour. Roll the dough into a ball, cover with cling film and set aside to rest for one hour. To make the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed. To make the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed. Alternatively, if you're making the crab and prawn version, mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed. Alternatively, if you're making the crab and prawn version, mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed. For the gyoza skin, turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.) For the gyoza skin, turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.) Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible. Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible. Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used. Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used. To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour. To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour. To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly. To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly. Add 100ml/3½fl oz of water to the pan, cover with the lid and steam the dumplings for a further two minutes. Add 100ml/3½fl oz of water to the pan, cover with the lid and steam the dumplings for a further two minutes. Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through. Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through. Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste. Set aside. Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste. Set aside. When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan. When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan. Serve the gyoza immediately with the dipping sauce. Serve the gyoza immediately with the dipping sauce. | {
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"title": "Gyoza (Japanese dumplings) recipe",
"content": "For the gyoza skins, sift the flour into a large bowl and mix in the salt.Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.)Roll the dough into a ball, cover with cling film and set aside to rest for one hour.To make the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.Alternatively, if you're making the crab and prawn version, mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.For the gyoza skin, turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.)Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible.Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used.To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour.To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly.Add 100ml/3½fl oz of water to the pan, cover with the lid and steam the dumplings for a further two minutes.Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through.Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste. Set aside.When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan.Serve the gyoza immediately with the dipping sauce. For the gyoza skins, sift the flour into a large bowl and mix in the salt. For the gyoza skins, sift the flour into a large bowl and mix in the salt. Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.) Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.) Roll the dough into a ball, cover with cling film and set aside to rest for one hour. Roll the dough into a ball, cover with cling film and set aside to rest for one hour. To make the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed. To make the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed. Alternatively, if you're making the crab and prawn version, mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed. Alternatively, if you're making the crab and prawn version, mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed. For the gyoza skin, turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.) For the gyoza skin, turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.) Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible. Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible. Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used. Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used. To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour. To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour. To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly. To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly. Add 100ml/3½fl oz of water to the pan, cover with the lid and steam the dumplings for a further two minutes. Add 100ml/3½fl oz of water to the pan, cover with the lid and steam the dumplings for a further two minutes. Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through. Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through. Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste. Set aside. Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste. Set aside. When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan. When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan. Serve the gyoza immediately with the dipping sauce. Serve the gyoza immediately with the dipping sauce."
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} | 29c47f7ada058a9d09fe4b4a9d0d25e8cfde41c4dc6c88cd01400e3f2a0c31bf | Grilled mackerel with new potatoes and salad recipe
An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledmackerelwithj_86201_16x9.jpg This simple mackerel and potato salad is perfect when you fancy something a little different for supper. Making your own dressing makes it extra special. 150g/5oz new potatoes, such as Jersey Royals, scrubbedpinch salt 150g/5oz new potatoes, such as Jersey Royals, scrubbed pinch salt 2 mackerel fillets1 tbsp wholegrain mustardsalt and freshly ground black pepper 2 mackerel fillets 1 tbsp wholegrain mustard salt and freshly ground black pepper 1 tsp English mustard1 tbsp white wine vinegar3 tbsp rapeseed oil, or olive oilsqueeze lemon juice2 Little Gem lettuces 1 tsp English mustard 1 tbsp white wine vinegar 3 tbsp rapeseed oil, or olive oil squeeze lemon juice 2 Little Gem lettuces Method Bring a pan of water to the boil. Add the potatoes and cook for 8-10 minutes until just tender. Drain and return to the pan to keep warm.For the mackerel, preheat the grill to high.Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute, or until the mackerel is cooked through.For the dressing and salad, whisk the English mustard, white wine vinegar, rapeseed oil and lemon juice together in a bowl. Season with salt and pepper. Add the lettuce leaves to the bowl and mix to combine.Divide the mackerel between two plates, along with the potatoes and the salad. Serve straightaway. Bring a pan of water to the boil. Add the potatoes and cook for 8-10 minutes until just tender. Drain and return to the pan to keep warm. Bring a pan of water to the boil. Add the potatoes and cook for 8-10 minutes until just tender. Drain and return to the pan to keep warm. For the mackerel, preheat the grill to high. For the mackerel, preheat the grill to high. Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute, or until the mackerel is cooked through. Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute, or until the mackerel is cooked through. For the dressing and salad, whisk the English mustard, white wine vinegar, rapeseed oil and lemon juice together in a bowl. Season with salt and pepper. Add the lettuce leaves to the bowl and mix to combine. For the dressing and salad, whisk the English mustard, white wine vinegar, rapeseed oil and lemon juice together in a bowl. Season with salt and pepper. Add the lettuce leaves to the bowl and mix to combine. Divide the mackerel between two plates, along with the potatoes and the salad. Serve straightaway. Divide the mackerel between two plates, along with the potatoes and the salad. Serve straightaway. | {
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"url": "https://www.bbc.co.uk/food/recipes/grilledmackerelwithj_86201",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Grilled mackerel with new potatoes and salad recipe",
"content": "An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledmackerelwithj_86201_16x9.jpg This simple mackerel and potato salad is perfect when you fancy something a little different for supper. Making your own dressing makes it extra special. 150g/5oz new potatoes, such as Jersey Royals, scrubbedpinch salt 150g/5oz new potatoes, such as Jersey Royals, scrubbed pinch salt 2 mackerel fillets1 tbsp wholegrain mustardsalt and freshly ground black pepper 2 mackerel fillets 1 tbsp wholegrain mustard salt and freshly ground black pepper 1 tsp English mustard1 tbsp white wine vinegar3 tbsp rapeseed oil, or olive oilsqueeze lemon juice2 Little Gem lettuces 1 tsp English mustard 1 tbsp white wine vinegar 3 tbsp rapeseed oil, or olive oil squeeze lemon juice 2 Little Gem lettuces Method Bring a pan of water to the boil. Add the potatoes and cook for 8-10 minutes until just tender. Drain and return to the pan to keep warm.For the mackerel, preheat the grill to high.Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute, or until the mackerel is cooked through.For the dressing and salad, whisk the English mustard, white wine vinegar, rapeseed oil and lemon juice together in a bowl. Season with salt and pepper. Add the lettuce leaves to the bowl and mix to combine.Divide the mackerel between two plates, along with the potatoes and the salad. Serve straightaway. Bring a pan of water to the boil. Add the potatoes and cook for 8-10 minutes until just tender. Drain and return to the pan to keep warm. Bring a pan of water to the boil. Add the potatoes and cook for 8-10 minutes until just tender. Drain and return to the pan to keep warm. For the mackerel, preheat the grill to high. For the mackerel, preheat the grill to high. Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute, or until the mackerel is cooked through. Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute, or until the mackerel is cooked through. For the dressing and salad, whisk the English mustard, white wine vinegar, rapeseed oil and lemon juice together in a bowl. Season with salt and pepper. Add the lettuce leaves to the bowl and mix to combine. For the dressing and salad, whisk the English mustard, white wine vinegar, rapeseed oil and lemon juice together in a bowl. Season with salt and pepper. Add the lettuce leaves to the bowl and mix to combine. Divide the mackerel between two plates, along with the potatoes and the salad. Serve straightaway. Divide the mackerel between two plates, along with the potatoes and the salad. Serve straightaway."
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} | 57fff3e9b0c09a0140ff50066640ee2cab4bdcea821ffb7890fdc30bbb082c0e | Fresh crab, crab pâté and kohlrabi herb salad recipe
An average of 0.0 out of 5 stars from 0 ratings A fresh summer herb salad makes the perfect accompaniment for seasonal crab and a super-easy homemade crab pâté. For this recipe you will need a food processor and a barbecue. 1 kohlrabi, peeled200g/7oz celeriac, peeled2 lemons, grated zest and juice only30ml/1fl oz olive oil 10g/⅓oz dill fronds, chopped10g/⅓oz chives, chopped (plus some chive flowers to garnish, if you have them)10g/⅓oz tarragon, chopped2 cooked crabs, around 1kg/2lb 4oz each 2 tbsp fish sauce 2 tbsp Worcestershire sauce1 garlic clove, chopped1 slice white breadsalt and freshly ground black peppersourdough toast, to serve 1 kohlrabi, peeled 200g/7oz celeriac, peeled 2 lemons, grated zest and juice only 30ml/1fl oz olive oil 10g/⅓oz dill fronds, chopped 10g/⅓oz chives, chopped (plus some chive flowers to garnish, if you have them) 10g/⅓oz tarragon, chopped 2 cooked crabs, around 1kg/2lb 4oz each 2 tbsp fish sauce 2 tbsp Worcestershire sauce 1 garlic clove, chopped 1 slice white bread salt and freshly ground black pepper sourdough toast, to serve Method Fire up the barbecue. Meanwhile use a vegetable peeler shave the kohlrabi and celeriac into ribbons.In a large bowl, whisk together the lemon juice, zest and olive oil. Season well with salt and pepper. Add the chopped herbs and the vegetables and coat evenly. Finish with a sprinkle of chive flowers. Remove the claws and legs of the crabs and set aside. To make the pâté, remove all the brown meat from the crab bodies. In a blender, mix the brown meat with the fish sauce, Worcestershire sauce and garlic. Blend to until smooth. Add a few pieces of the bread and blend to a paste. It shouild have a smooth spreadable consistency. Refrigerate until needed. Crack the crab claws and legs with a hammer, drizzle with a little oil and place on the barbecue to warm up.Serve the crab claws and legs alongside the pâté, toast and salad. Fire up the barbecue. Meanwhile use a vegetable peeler shave the kohlrabi and celeriac into ribbons. Fire up the barbecue. Meanwhile use a vegetable peeler shave the kohlrabi and celeriac into ribbons. In a large bowl, whisk together the lemon juice, zest and olive oil. Season well with salt and pepper. Add the chopped herbs and the vegetables and coat evenly. Finish with a sprinkle of chive flowers. In a large bowl, whisk together the lemon juice, zest and olive oil. Season well with salt and pepper. Add the chopped herbs and the vegetables and coat evenly. Finish with a sprinkle of chive flowers. Remove the claws and legs of the crabs and set aside. Remove the claws and legs of the crabs and set aside. To make the pâté, remove all the brown meat from the crab bodies. In a blender, mix the brown meat with the fish sauce, Worcestershire sauce and garlic. Blend to until smooth. Add a few pieces of the bread and blend to a paste. It shouild have a smooth spreadable consistency. Refrigerate until needed. To make the pâté, remove all the brown meat from the crab bodies. In a blender, mix the brown meat with the fish sauce, Worcestershire sauce and garlic. Blend to until smooth. Add a few pieces of the bread and blend to a paste. It shouild have a smooth spreadable consistency. Refrigerate until needed. Crack the crab claws and legs with a hammer, drizzle with a little oil and place on the barbecue to warm up. Crack the crab claws and legs with a hammer, drizzle with a little oil and place on the barbecue to warm up. Serve the crab claws and legs alongside the pâté, toast and salad. Serve the crab claws and legs alongside the pâté, toast and salad. | {
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"title": "Fresh crab, crab pâté and kohlrabi herb salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A fresh summer herb salad makes the perfect accompaniment for seasonal crab and a super-easy homemade crab pâté. For this recipe you will need a food processor and a barbecue. 1 kohlrabi, peeled200g/7oz celeriac, peeled2 lemons, grated zest and juice only30ml/1fl oz olive oil 10g/⅓oz dill fronds, chopped10g/⅓oz chives, chopped (plus some chive flowers to garnish, if you have them)10g/⅓oz tarragon, chopped2 cooked crabs, around 1kg/2lb 4oz each 2 tbsp fish sauce 2 tbsp Worcestershire sauce1 garlic clove, chopped1 slice white breadsalt and freshly ground black peppersourdough toast, to serve 1 kohlrabi, peeled 200g/7oz celeriac, peeled 2 lemons, grated zest and juice only 30ml/1fl oz olive oil 10g/⅓oz dill fronds, chopped 10g/⅓oz chives, chopped (plus some chive flowers to garnish, if you have them) 10g/⅓oz tarragon, chopped 2 cooked crabs, around 1kg/2lb 4oz each 2 tbsp fish sauce 2 tbsp Worcestershire sauce 1 garlic clove, chopped 1 slice white bread salt and freshly ground black pepper sourdough toast, to serve Method Fire up the barbecue. Meanwhile use a vegetable peeler shave the kohlrabi and celeriac into ribbons.In a large bowl, whisk together the lemon juice, zest and olive oil. Season well with salt and pepper. Add the chopped herbs and the vegetables and coat evenly. Finish with a sprinkle of chive flowers. Remove the claws and legs of the crabs and set aside. To make the pâté, remove all the brown meat from the crab bodies. In a blender, mix the brown meat with the fish sauce, Worcestershire sauce and garlic. Blend to until smooth. Add a few pieces of the bread and blend to a paste. It shouild have a smooth spreadable consistency. Refrigerate until needed. Crack the crab claws and legs with a hammer, drizzle with a little oil and place on the barbecue to warm up.Serve the crab claws and legs alongside the pâté, toast and salad. Fire up the barbecue. Meanwhile use a vegetable peeler shave the kohlrabi and celeriac into ribbons. Fire up the barbecue. Meanwhile use a vegetable peeler shave the kohlrabi and celeriac into ribbons. In a large bowl, whisk together the lemon juice, zest and olive oil. Season well with salt and pepper. Add the chopped herbs and the vegetables and coat evenly. Finish with a sprinkle of chive flowers. In a large bowl, whisk together the lemon juice, zest and olive oil. Season well with salt and pepper. Add the chopped herbs and the vegetables and coat evenly. Finish with a sprinkle of chive flowers. Remove the claws and legs of the crabs and set aside. Remove the claws and legs of the crabs and set aside. To make the pâté, remove all the brown meat from the crab bodies. In a blender, mix the brown meat with the fish sauce, Worcestershire sauce and garlic. Blend to until smooth. Add a few pieces of the bread and blend to a paste. It shouild have a smooth spreadable consistency. Refrigerate until needed. To make the pâté, remove all the brown meat from the crab bodies. In a blender, mix the brown meat with the fish sauce, Worcestershire sauce and garlic. Blend to until smooth. Add a few pieces of the bread and blend to a paste. It shouild have a smooth spreadable consistency. Refrigerate until needed. Crack the crab claws and legs with a hammer, drizzle with a little oil and place on the barbecue to warm up. Crack the crab claws and legs with a hammer, drizzle with a little oil and place on the barbecue to warm up. Serve the crab claws and legs alongside the pâté, toast and salad. Serve the crab claws and legs alongside the pâté, toast and salad."
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} | ec741bb39044aa0520e84e925d010da29a7142fbaafe4560f9ddd79e92c10188 | Haddock and lentils recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/haddock_and_lentils_03506_16x9.jpg Firm white fish goes so well with lentils. Here Marcus Wareing steams haddock in the same pot as a soupy green lentil casserole, then tops with mascarpone. 1 tbsp olive oil1 white onion, sliced1 tsp smoked paprika2 tsp herbes de Provence (see recipe tips)1 tbsp tomato purée250g/9oz dried green lentils250ml/9fl oz tomato juice600ml/20fl oz fish or chicken stock4 skinless, boneless haddock fillets (about 150–160g/5½–5¾oz each)100g/3½oz mascarpone ½ bunch fresh basil, leaves picked½ lemon, zest onlysalt and freshly ground black pepper 1 tbsp olive oil 1 white onion, sliced 1 tsp smoked paprika 2 tsp herbes de Provence (see recipe tips) 1 tbsp tomato purée 250g/9oz dried green lentils 250ml/9fl oz tomato juice 600ml/20fl oz fish or chicken stock 4 skinless, boneless haddock fillets (about 150–160g/5½–5¾oz each) 100g/3½oz mascarpone ½ bunch fresh basil, leaves picked ½ lemon, zest only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large flameproof casserole over a medium heat. Add the onion, season well with salt and pepper and fry for about 10 minutes, until soft. Stir in the paprika and 1 teaspoon herbes de Provence, followed by the tomato purée. Cook for 1 minute, then add the lentils and mix well. Mix in the tomato juice and stock, season again with salt and pepper, then bring to the boil. Cover the casserole with a lid, or kitchen foil, and bake for 25–30 minutes. Remove the casserole from the oven. Remove the lid or kitchen foil and place the haddock fillets in the lentils, pressing them down with a spoon so they are almost submerged. Season the fillets generously with herbes de Provence, pop the lid or kitchen foil back on top and cook for 10 minutes.Remove from the oven and leave to rest for 5 minutes, covered, until the fish has cooked through.To serve, dollop some mascarpone on top of the fish and lentils. Garnish with basil, lemon zest and a final sprinkle of herbes de Provence. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large flameproof casserole over a medium heat. Add the onion, season well with salt and pepper and fry for about 10 minutes, until soft. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large flameproof casserole over a medium heat. Add the onion, season well with salt and pepper and fry for about 10 minutes, until soft. Stir in the paprika and 1 teaspoon herbes de Provence, followed by the tomato purée. Cook for 1 minute, then add the lentils and mix well. Mix in the tomato juice and stock, season again with salt and pepper, then bring to the boil. Cover the casserole with a lid, or kitchen foil, and bake for 25–30 minutes. Stir in the paprika and 1 teaspoon herbes de Provence, followed by the tomato purée. Cook for 1 minute, then add the lentils and mix well. Mix in the tomato juice and stock, season again with salt and pepper, then bring to the boil. Cover the casserole with a lid, or kitchen foil, and bake for 25–30 minutes. Remove the casserole from the oven. Remove the lid or kitchen foil and place the haddock fillets in the lentils, pressing them down with a spoon so they are almost submerged. Season the fillets generously with herbes de Provence, pop the lid or kitchen foil back on top and cook for 10 minutes. Remove the casserole from the oven. Remove the lid or kitchen foil and place the haddock fillets in the lentils, pressing them down with a spoon so they are almost submerged. Season the fillets generously with herbes de Provence, pop the lid or kitchen foil back on top and cook for 10 minutes. Remove from the oven and leave to rest for 5 minutes, covered, until the fish has cooked through. Remove from the oven and leave to rest for 5 minutes, covered, until the fish has cooked through. To serve, dollop some mascarpone on top of the fish and lentils. Garnish with basil, lemon zest and a final sprinkle of herbes de Provence. To serve, dollop some mascarpone on top of the fish and lentils. Garnish with basil, lemon zest and a final sprinkle of herbes de Provence. Recipe tips In the programme Marcus makes his own dried herb mix with lavender and peppercorns in addition to the herbs more commonly found in herbes de Provence. You can use herbes de Provence instead, or try making your own mix including a generous pinch of dried lavender. | {
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"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/haddock_and_lentils_03506_16x9.jpg Firm white fish goes so well with lentils. Here Marcus Wareing steams haddock in the same pot as a soupy green lentil casserole, then tops with mascarpone. 1 tbsp olive oil1 white onion, sliced1 tsp smoked paprika2 tsp herbes de Provence (see recipe tips)1 tbsp tomato purée250g/9oz dried green lentils250ml/9fl oz tomato juice600ml/20fl oz fish or chicken stock4 skinless, boneless haddock fillets (about 150–160g/5½–5¾oz each)100g/3½oz mascarpone ½ bunch fresh basil, leaves picked½ lemon, zest onlysalt and freshly ground black pepper 1 tbsp olive oil 1 white onion, sliced 1 tsp smoked paprika 2 tsp herbes de Provence (see recipe tips) 1 tbsp tomato purée 250g/9oz dried green lentils 250ml/9fl oz tomato juice 600ml/20fl oz fish or chicken stock 4 skinless, boneless haddock fillets (about 150–160g/5½–5¾oz each) 100g/3½oz mascarpone ½ bunch fresh basil, leaves picked ½ lemon, zest only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large flameproof casserole over a medium heat. Add the onion, season well with salt and pepper and fry for about 10 minutes, until soft. Stir in the paprika and 1 teaspoon herbes de Provence, followed by the tomato purée. Cook for 1 minute, then add the lentils and mix well. Mix in the tomato juice and stock, season again with salt and pepper, then bring to the boil. Cover the casserole with a lid, or kitchen foil, and bake for 25–30 minutes. Remove the casserole from the oven. Remove the lid or kitchen foil and place the haddock fillets in the lentils, pressing them down with a spoon so they are almost submerged. Season the fillets generously with herbes de Provence, pop the lid or kitchen foil back on top and cook for 10 minutes.Remove from the oven and leave to rest for 5 minutes, covered, until the fish has cooked through.To serve, dollop some mascarpone on top of the fish and lentils. Garnish with basil, lemon zest and a final sprinkle of herbes de Provence. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large flameproof casserole over a medium heat. Add the onion, season well with salt and pepper and fry for about 10 minutes, until soft. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large flameproof casserole over a medium heat. Add the onion, season well with salt and pepper and fry for about 10 minutes, until soft. Stir in the paprika and 1 teaspoon herbes de Provence, followed by the tomato purée. Cook for 1 minute, then add the lentils and mix well. Mix in the tomato juice and stock, season again with salt and pepper, then bring to the boil. Cover the casserole with a lid, or kitchen foil, and bake for 25–30 minutes. Stir in the paprika and 1 teaspoon herbes de Provence, followed by the tomato purée. Cook for 1 minute, then add the lentils and mix well. Mix in the tomato juice and stock, season again with salt and pepper, then bring to the boil. Cover the casserole with a lid, or kitchen foil, and bake for 25–30 minutes. Remove the casserole from the oven. Remove the lid or kitchen foil and place the haddock fillets in the lentils, pressing them down with a spoon so they are almost submerged. Season the fillets generously with herbes de Provence, pop the lid or kitchen foil back on top and cook for 10 minutes. Remove the casserole from the oven. Remove the lid or kitchen foil and place the haddock fillets in the lentils, pressing them down with a spoon so they are almost submerged. Season the fillets generously with herbes de Provence, pop the lid or kitchen foil back on top and cook for 10 minutes. Remove from the oven and leave to rest for 5 minutes, covered, until the fish has cooked through. Remove from the oven and leave to rest for 5 minutes, covered, until the fish has cooked through. To serve, dollop some mascarpone on top of the fish and lentils. Garnish with basil, lemon zest and a final sprinkle of herbes de Provence. To serve, dollop some mascarpone on top of the fish and lentils. Garnish with basil, lemon zest and a final sprinkle of herbes de Provence. Recipe tips In the programme Marcus makes his own dried herb mix with lavender and peppercorns in addition to the herbs more commonly found in herbes de Provence. You can use herbes de Provence instead, or try making your own mix including a generous pinch of dried lavender."
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} | 37b53f46c261f6d857f6057bd2a9fea5abe1d3a539f64ff68a699c1300fea526 | Salted and soused mackerel with almond gazpacho recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_soused_mackerel_78066_16x9.jpg Chef Adam Byatt's recipe uses a pink salt block to cure fresh mackerel, preserving the delicate flavour of the fish. 150ml/5fl oz chardonnay vinegar150g/5½oz sugar 150ml/5fl oz chardonnay vinegar 150g/5½oz sugar 250g/9oz whole peeled almonds 230ml/8fl oz olive oil 1 garlic clove 20ml/⅔fl oz sherry vinegar15g/½oz sea salt 250g/9oz whole peeled almonds 230ml/8fl oz olive oil 1 garlic clove 20ml/⅔fl oz sherry vinegar 15g/½oz sea salt 1 whole mackerel, filleted and bones removed 1 pink salt block 1 whole mackerel, filleted and bones removed 1 pink salt block 2 sticks rhubarb, sliced 2 tbsp olive oil 2 sticks rhubarb, sliced 2 tbsp olive oil Method To make the pickle liquor, add the vinegar, sugar and 150ml/5fl oz water to a small saucepan and bring to the boil. Set to one side and allow to cool.To make the almond gazpacho, place the almonds in a large container and add enough water to cover the nuts. Cover and leave to soak overnight.The next day, drain the soaked almonds. Add to a food processor along with 350ml/12fl oz water, the olive oil, garlic, sherry vinegar, 25ml/¾fl oz of the pickle liquor and the sea salt. Blend until completely smooth. Pass through a fine sieve or chinois then chill in the fridge. Meanwhile, to prepare the mackerel, lay the fish skin side down on top of the pink salt block and leave for 30 minutes. Turn the fish over to the flesh side and leave for 30 minutes more. Meanwhile, to make the pickled rhubarb, place the sliced rhubarb into a bowl and cover with the pickle liquor. Leave to pickle for 1 hour. Once the mackerel has been salted, submerge the mackerel in the remaining pickle liquor and pickle for 5 minutes. Remove the fish from the pickle and, keeping the skin, remove the fine membrane on the skin side. To serve, slice the mackerel and lay on top of the chilled almond gazpacho. Add slices of pickled rhubarb and enjoy with a good-quality olive oil drizzled over the top. To make the pickle liquor, add the vinegar, sugar and 150ml/5fl oz water to a small saucepan and bring to the boil. Set to one side and allow to cool. To make the pickle liquor, add the vinegar, sugar and 150ml/5fl oz water to a small saucepan and bring to the boil. Set to one side and allow to cool. To make the almond gazpacho, place the almonds in a large container and add enough water to cover the nuts. Cover and leave to soak overnight. To make the almond gazpacho, place the almonds in a large container and add enough water to cover the nuts. Cover and leave to soak overnight. The next day, drain the soaked almonds. Add to a food processor along with 350ml/12fl oz water, the olive oil, garlic, sherry vinegar, 25ml/¾fl oz of the pickle liquor and the sea salt. Blend until completely smooth. Pass through a fine sieve or chinois then chill in the fridge. The next day, drain the soaked almonds. Add to a food processor along with 350ml/12fl oz water, the olive oil, garlic, sherry vinegar, 25ml/¾fl oz of the pickle liquor and the sea salt. Blend until completely smooth. Pass through a fine sieve or chinois then chill in the fridge. Meanwhile, to prepare the mackerel, lay the fish skin side down on top of the pink salt block and leave for 30 minutes. Turn the fish over to the flesh side and leave for 30 minutes more. Meanwhile, to prepare the mackerel, lay the fish skin side down on top of the pink salt block and leave for 30 minutes. Turn the fish over to the flesh side and leave for 30 minutes more. Meanwhile, to make the pickled rhubarb, place the sliced rhubarb into a bowl and cover with the pickle liquor. Leave to pickle for 1 hour. Meanwhile, to make the pickled rhubarb, place the sliced rhubarb into a bowl and cover with the pickle liquor. Leave to pickle for 1 hour. Once the mackerel has been salted, submerge the mackerel in the remaining pickle liquor and pickle for 5 minutes. Remove the fish from the pickle and, keeping the skin, remove the fine membrane on the skin side. Once the mackerel has been salted, submerge the mackerel in the remaining pickle liquor and pickle for 5 minutes. Remove the fish from the pickle and, keeping the skin, remove the fine membrane on the skin side. To serve, slice the mackerel and lay on top of the chilled almond gazpacho. Add slices of pickled rhubarb and enjoy with a good-quality olive oil drizzled over the top. To serve, slice the mackerel and lay on top of the chilled almond gazpacho. Add slices of pickled rhubarb and enjoy with a good-quality olive oil drizzled over the top. | {
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"title": "Salted and soused mackerel with almond gazpacho recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_soused_mackerel_78066_16x9.jpg Chef Adam Byatt's recipe uses a pink salt block to cure fresh mackerel, preserving the delicate flavour of the fish. 150ml/5fl oz chardonnay vinegar150g/5½oz sugar 150ml/5fl oz chardonnay vinegar 150g/5½oz sugar 250g/9oz whole peeled almonds 230ml/8fl oz olive oil 1 garlic clove 20ml/⅔fl oz sherry vinegar15g/½oz sea salt 250g/9oz whole peeled almonds 230ml/8fl oz olive oil 1 garlic clove 20ml/⅔fl oz sherry vinegar 15g/½oz sea salt 1 whole mackerel, filleted and bones removed 1 pink salt block 1 whole mackerel, filleted and bones removed 1 pink salt block 2 sticks rhubarb, sliced 2 tbsp olive oil 2 sticks rhubarb, sliced 2 tbsp olive oil Method To make the pickle liquor, add the vinegar, sugar and 150ml/5fl oz water to a small saucepan and bring to the boil. Set to one side and allow to cool.To make the almond gazpacho, place the almonds in a large container and add enough water to cover the nuts. Cover and leave to soak overnight.The next day, drain the soaked almonds. Add to a food processor along with 350ml/12fl oz water, the olive oil, garlic, sherry vinegar, 25ml/¾fl oz of the pickle liquor and the sea salt. Blend until completely smooth. Pass through a fine sieve or chinois then chill in the fridge. Meanwhile, to prepare the mackerel, lay the fish skin side down on top of the pink salt block and leave for 30 minutes. Turn the fish over to the flesh side and leave for 30 minutes more. Meanwhile, to make the pickled rhubarb, place the sliced rhubarb into a bowl and cover with the pickle liquor. Leave to pickle for 1 hour. Once the mackerel has been salted, submerge the mackerel in the remaining pickle liquor and pickle for 5 minutes. Remove the fish from the pickle and, keeping the skin, remove the fine membrane on the skin side. To serve, slice the mackerel and lay on top of the chilled almond gazpacho. Add slices of pickled rhubarb and enjoy with a good-quality olive oil drizzled over the top. To make the pickle liquor, add the vinegar, sugar and 150ml/5fl oz water to a small saucepan and bring to the boil. Set to one side and allow to cool. To make the pickle liquor, add the vinegar, sugar and 150ml/5fl oz water to a small saucepan and bring to the boil. Set to one side and allow to cool. To make the almond gazpacho, place the almonds in a large container and add enough water to cover the nuts. Cover and leave to soak overnight. To make the almond gazpacho, place the almonds in a large container and add enough water to cover the nuts. Cover and leave to soak overnight. The next day, drain the soaked almonds. Add to a food processor along with 350ml/12fl oz water, the olive oil, garlic, sherry vinegar, 25ml/¾fl oz of the pickle liquor and the sea salt. Blend until completely smooth. Pass through a fine sieve or chinois then chill in the fridge. The next day, drain the soaked almonds. Add to a food processor along with 350ml/12fl oz water, the olive oil, garlic, sherry vinegar, 25ml/¾fl oz of the pickle liquor and the sea salt. Blend until completely smooth. Pass through a fine sieve or chinois then chill in the fridge. Meanwhile, to prepare the mackerel, lay the fish skin side down on top of the pink salt block and leave for 30 minutes. Turn the fish over to the flesh side and leave for 30 minutes more. Meanwhile, to prepare the mackerel, lay the fish skin side down on top of the pink salt block and leave for 30 minutes. Turn the fish over to the flesh side and leave for 30 minutes more. Meanwhile, to make the pickled rhubarb, place the sliced rhubarb into a bowl and cover with the pickle liquor. Leave to pickle for 1 hour. Meanwhile, to make the pickled rhubarb, place the sliced rhubarb into a bowl and cover with the pickle liquor. Leave to pickle for 1 hour. Once the mackerel has been salted, submerge the mackerel in the remaining pickle liquor and pickle for 5 minutes. Remove the fish from the pickle and, keeping the skin, remove the fine membrane on the skin side. Once the mackerel has been salted, submerge the mackerel in the remaining pickle liquor and pickle for 5 minutes. Remove the fish from the pickle and, keeping the skin, remove the fine membrane on the skin side. To serve, slice the mackerel and lay on top of the chilled almond gazpacho. Add slices of pickled rhubarb and enjoy with a good-quality olive oil drizzled over the top. To serve, slice the mackerel and lay on top of the chilled almond gazpacho. Add slices of pickled rhubarb and enjoy with a good-quality olive oil drizzled over the top."
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} | 46a9f76f746b8c3e8e97a02cfdb8198a4593c05610b7864b7554ad40682ce979 | Steamed sea bream with scallop mousse recipe
An average of 5.0 out of 5 stars from 1 rating A decadent dinner for two – whole sea bream stuffed with a scallop mousse and served with ceviche. 500g/1lb 2oz white scallop meat 1 free-range egg white150ml/5fl oz double cream1 lime, juice only 2 tbsp chopped chivespinch salt 500g/1lb 2oz white scallop meat 1 free-range egg white 150ml/5fl oz double cream 1 lime, juice only 2 tbsp chopped chives pinch salt 3 scallops, roe removed and diced3 baby courgettes, diced 1 shallot, diced 1 green chilli, diced 2 limes, juice only4 tbsp olive oil1 tsp freshly ground pink peppercorns, toasted salt 3 scallops, roe removed and diced 3 baby courgettes, diced 1 shallot, diced 1 green chilli, diced 2 limes, juice only 4 tbsp olive oil 1 tsp freshly ground pink peppercorns, toasted salt 2 x sea bream fillets1 tbsp olive oil1 bag baby leaf spinach salt and freshly ground black pepper 2 x sea bream fillets 1 tbsp olive oil 1 bag baby leaf spinach salt and freshly ground black pepper Method To make the scallop mousse, blitz the scallops with the egg white and salt in a food processor. Gradually add the cream and lime juice whilst the processor is on. Turn it off, stir in the chives and pour into a piping bag. Refrigerate. To make the ceviche, mix the scallops, courgette, shallot, lime juice, olive oil and pink peppercorns in a bowl. Season with salt and set aside for 10 minutes. Season the sea bream and pipe the scallop mousse on top of the fillets, spreading evenly. Sandwich the two fillets together, so the mousse is in the middle, and wrap firmly in cling film. Steam the fish for 10–15 minutes in a steamer, until just cooked. In the meantime, heat the olive oil in frying pan and sauté the spinach, until wilted.To serve, put the spinach on two plates, unwrap the fish and rest on top and spoon over the ceviche. To make the scallop mousse, blitz the scallops with the egg white and salt in a food processor. Gradually add the cream and lime juice whilst the processor is on. Turn it off, stir in the chives and pour into a piping bag. Refrigerate. To make the scallop mousse, blitz the scallops with the egg white and salt in a food processor. Gradually add the cream and lime juice whilst the processor is on. Turn it off, stir in the chives and pour into a piping bag. Refrigerate. To make the ceviche, mix the scallops, courgette, shallot, lime juice, olive oil and pink peppercorns in a bowl. Season with salt and set aside for 10 minutes. To make the ceviche, mix the scallops, courgette, shallot, lime juice, olive oil and pink peppercorns in a bowl. Season with salt and set aside for 10 minutes. Season the sea bream and pipe the scallop mousse on top of the fillets, spreading evenly. Sandwich the two fillets together, so the mousse is in the middle, and wrap firmly in cling film. Season the sea bream and pipe the scallop mousse on top of the fillets, spreading evenly. Sandwich the two fillets together, so the mousse is in the middle, and wrap firmly in cling film. Steam the fish for 10–15 minutes in a steamer, until just cooked. Steam the fish for 10–15 minutes in a steamer, until just cooked. In the meantime, heat the olive oil in frying pan and sauté the spinach, until wilted. In the meantime, heat the olive oil in frying pan and sauté the spinach, until wilted. To serve, put the spinach on two plates, unwrap the fish and rest on top and spoon over the ceviche. To serve, put the spinach on two plates, unwrap the fish and rest on top and spoon over the ceviche. Recipe tips Ask a fishmonger to prepare the fish if you don't feel confident doing so. | {
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"title": "Steamed sea bream with scallop mousse recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A decadent dinner for two – whole sea bream stuffed with a scallop mousse and served with ceviche. 500g/1lb 2oz white scallop meat 1 free-range egg white150ml/5fl oz double cream1 lime, juice only 2 tbsp chopped chivespinch salt 500g/1lb 2oz white scallop meat 1 free-range egg white 150ml/5fl oz double cream 1 lime, juice only 2 tbsp chopped chives pinch salt 3 scallops, roe removed and diced3 baby courgettes, diced 1 shallot, diced 1 green chilli, diced 2 limes, juice only4 tbsp olive oil1 tsp freshly ground pink peppercorns, toasted salt 3 scallops, roe removed and diced 3 baby courgettes, diced 1 shallot, diced 1 green chilli, diced 2 limes, juice only 4 tbsp olive oil 1 tsp freshly ground pink peppercorns, toasted salt 2 x sea bream fillets1 tbsp olive oil1 bag baby leaf spinach salt and freshly ground black pepper 2 x sea bream fillets 1 tbsp olive oil 1 bag baby leaf spinach salt and freshly ground black pepper Method To make the scallop mousse, blitz the scallops with the egg white and salt in a food processor. Gradually add the cream and lime juice whilst the processor is on. Turn it off, stir in the chives and pour into a piping bag. Refrigerate. To make the ceviche, mix the scallops, courgette, shallot, lime juice, olive oil and pink peppercorns in a bowl. Season with salt and set aside for 10 minutes. Season the sea bream and pipe the scallop mousse on top of the fillets, spreading evenly. Sandwich the two fillets together, so the mousse is in the middle, and wrap firmly in cling film. Steam the fish for 10–15 minutes in a steamer, until just cooked. In the meantime, heat the olive oil in frying pan and sauté the spinach, until wilted.To serve, put the spinach on two plates, unwrap the fish and rest on top and spoon over the ceviche. To make the scallop mousse, blitz the scallops with the egg white and salt in a food processor. Gradually add the cream and lime juice whilst the processor is on. Turn it off, stir in the chives and pour into a piping bag. Refrigerate. To make the scallop mousse, blitz the scallops with the egg white and salt in a food processor. Gradually add the cream and lime juice whilst the processor is on. Turn it off, stir in the chives and pour into a piping bag. Refrigerate. To make the ceviche, mix the scallops, courgette, shallot, lime juice, olive oil and pink peppercorns in a bowl. Season with salt and set aside for 10 minutes. To make the ceviche, mix the scallops, courgette, shallot, lime juice, olive oil and pink peppercorns in a bowl. Season with salt and set aside for 10 minutes. Season the sea bream and pipe the scallop mousse on top of the fillets, spreading evenly. Sandwich the two fillets together, so the mousse is in the middle, and wrap firmly in cling film. Season the sea bream and pipe the scallop mousse on top of the fillets, spreading evenly. Sandwich the two fillets together, so the mousse is in the middle, and wrap firmly in cling film. Steam the fish for 10–15 minutes in a steamer, until just cooked. Steam the fish for 10–15 minutes in a steamer, until just cooked. In the meantime, heat the olive oil in frying pan and sauté the spinach, until wilted. In the meantime, heat the olive oil in frying pan and sauté the spinach, until wilted. To serve, put the spinach on two plates, unwrap the fish and rest on top and spoon over the ceviche. To serve, put the spinach on two plates, unwrap the fish and rest on top and spoon over the ceviche. Recipe tips Ask a fishmonger to prepare the fish if you don't feel confident doing so."
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} | 69fe92a68d4ee7cb1873175a63058b36f3b2f64573c41ed6d7e38888badf1caf | Crisp fried plaice recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispfriedplaice_90189_16x9.jpg Deep-fry your fish in fizzy batter and eat it hot. 1 plaicevegetable oil, for deep fryinglemon wedges, to serve 1 plaice vegetable oil, for deep frying lemon wedges, to serve 4 tbsp plain flour4 tbsp cornfloursalt and freshly ground black pepper1 small bottle (330ml/11½ fl oz) sparkling mineral water, cold 4 tbsp plain flour 4 tbsp cornflour salt and freshly ground black pepper 1 small bottle (330ml/11½ fl oz) sparkling mineral water, cold Method Trim, halve and bone the plaice (or ask your fishmonger to prepare it for you).For the batter, mix the flour and cornflour together in a large mixing bowl. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in enough of the water to give you a batter with the consistency of double cream (you may not need to use all the water).Heat the oil in a deep, heavy-based frying pan until the surface of the oil begins to shimmer. To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and brown. (NB: hot oil can be very dangerous. Don't leave unattended.)When the oil is hot, give the batter a final stir. Dip the plaice into the mixture, then drop the fish into the pan of hot oil. The fish will take 3-4 minutes to crisp up, depending on size.When the fish is crisp and golden, carefully remove the fish with a slotted spoon and drain on kitchen paper.Serve hot, with wedges of lemon. Trim, halve and bone the plaice (or ask your fishmonger to prepare it for you). Trim, halve and bone the plaice (or ask your fishmonger to prepare it for you). For the batter, mix the flour and cornflour together in a large mixing bowl. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in enough of the water to give you a batter with the consistency of double cream (you may not need to use all the water). For the batter, mix the flour and cornflour together in a large mixing bowl. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in enough of the water to give you a batter with the consistency of double cream (you may not need to use all the water). Heat the oil in a deep, heavy-based frying pan until the surface of the oil begins to shimmer. To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and brown. (NB: hot oil can be very dangerous. Don't leave unattended.) Heat the oil in a deep, heavy-based frying pan until the surface of the oil begins to shimmer. To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and brown. (NB: hot oil can be very dangerous. Don't leave unattended.) When the oil is hot, give the batter a final stir. Dip the plaice into the mixture, then drop the fish into the pan of hot oil. The fish will take 3-4 minutes to crisp up, depending on size. When the oil is hot, give the batter a final stir. Dip the plaice into the mixture, then drop the fish into the pan of hot oil. The fish will take 3-4 minutes to crisp up, depending on size. When the fish is crisp and golden, carefully remove the fish with a slotted spoon and drain on kitchen paper. When the fish is crisp and golden, carefully remove the fish with a slotted spoon and drain on kitchen paper. Serve hot, with wedges of lemon. Serve hot, with wedges of lemon. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispfriedplaice_90189_16x9.jpg Deep-fry your fish in fizzy batter and eat it hot. 1 plaicevegetable oil, for deep fryinglemon wedges, to serve 1 plaice vegetable oil, for deep frying lemon wedges, to serve 4 tbsp plain flour4 tbsp cornfloursalt and freshly ground black pepper1 small bottle (330ml/11½ fl oz) sparkling mineral water, cold 4 tbsp plain flour 4 tbsp cornflour salt and freshly ground black pepper 1 small bottle (330ml/11½ fl oz) sparkling mineral water, cold Method Trim, halve and bone the plaice (or ask your fishmonger to prepare it for you).For the batter, mix the flour and cornflour together in a large mixing bowl. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in enough of the water to give you a batter with the consistency of double cream (you may not need to use all the water).Heat the oil in a deep, heavy-based frying pan until the surface of the oil begins to shimmer. To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and brown. (NB: hot oil can be very dangerous. Don't leave unattended.)When the oil is hot, give the batter a final stir. Dip the plaice into the mixture, then drop the fish into the pan of hot oil. The fish will take 3-4 minutes to crisp up, depending on size.When the fish is crisp and golden, carefully remove the fish with a slotted spoon and drain on kitchen paper.Serve hot, with wedges of lemon. Trim, halve and bone the plaice (or ask your fishmonger to prepare it for you). Trim, halve and bone the plaice (or ask your fishmonger to prepare it for you). For the batter, mix the flour and cornflour together in a large mixing bowl. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in enough of the water to give you a batter with the consistency of double cream (you may not need to use all the water). For the batter, mix the flour and cornflour together in a large mixing bowl. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in enough of the water to give you a batter with the consistency of double cream (you may not need to use all the water). Heat the oil in a deep, heavy-based frying pan until the surface of the oil begins to shimmer. To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and brown. (NB: hot oil can be very dangerous. Don't leave unattended.) Heat the oil in a deep, heavy-based frying pan until the surface of the oil begins to shimmer. To test if it's hot enough, dribble some of the batter into the hot oil. It should sizzle and brown. (NB: hot oil can be very dangerous. Don't leave unattended.) When the oil is hot, give the batter a final stir. Dip the plaice into the mixture, then drop the fish into the pan of hot oil. The fish will take 3-4 minutes to crisp up, depending on size. When the oil is hot, give the batter a final stir. Dip the plaice into the mixture, then drop the fish into the pan of hot oil. The fish will take 3-4 minutes to crisp up, depending on size. When the fish is crisp and golden, carefully remove the fish with a slotted spoon and drain on kitchen paper. When the fish is crisp and golden, carefully remove the fish with a slotted spoon and drain on kitchen paper. Serve hot, with wedges of lemon. Serve hot, with wedges of lemon."
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} | f467423d5a0a90434691ac31fe7697ac3592840dbe38abac38da25cc3882925e | Boxty with mackerel recipe
An average of 5.0 out of 5 stars from 1 rating Simply fried mackerel served with crisp potato pancakes makes an easy treat for a weekend lunch. 250g/9oz colcannon or mashed potato250g/9oz potatoes (such as Rooster), peeled and grated100g/3½oz plain flour125ml/4fl oz milkknob of butterrapeseed oil, for fryingsea salt and freshly ground black pepper 250g/9oz colcannon or mashed potato 250g/9oz potatoes (such as Rooster), peeled and grated 100g/3½oz plain flour 125ml/4fl oz milk knob of butter rapeseed oil, for frying sea salt and freshly ground black pepper 4 small mackerel, gutted and butterflied or filleted2–3 tbsp olive oil 3 garlic cloves, finely choppedknob of butterdill, chopped, to garnish1 lemon, juice only, to serve 4 small mackerel, gutted and butterflied or filleted 2–3 tbsp olive oil 3 garlic cloves, finely chopped knob of butter dill, chopped, to garnish 1 lemon, juice only, to serve ½ head frissee lettuce, inner leaves removed3 tbsp olive oil1 tbsp white wine vinegar1 tsp Dijon mustard ½ head frissee lettuce, inner leaves removed 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard Method For the boxty, put the colcannon (or mash), grated potato and flour in a bowl and mix until combined. Stir in the milk, little by little, until you have a wet dropping consistency. Season with salt and pepper.Heat a frying pan over a medium–high heat. Add a little butter and oil, when the butter begins to foam, spoon heaped tablespoons of the mixture into the frying pan and fry for 3–4 minutes on each side until golden-brown.Remove and place on a warm plate lined with kitchen paper. Repeat with the remaining mixture. Keep the pancakes warm in a low oven, if necessary.For the mackerel, coat the mackerel fillets with a little oil and garlic. Season with salt and pepper.Heat a frying pan over a high heat and add a splash of oil and the butter. When the butter is foaming, add the mackerel skin-side down and fry for 3–4 minutes until the skin is crisp and the flesh is opaque. Meanwhile, make the salad. Place the lettuce leaves in a large bowl. Mix the oil, vinegar and mustard in a small bowl. Season with salt and pepper and pour over the leaves. Toss to coat.Serve the mackerel with the potato pancakes. Finish with a little dill over the pancakes and a squeeze of lemon juice on the fish. For the boxty, put the colcannon (or mash), grated potato and flour in a bowl and mix until combined. Stir in the milk, little by little, until you have a wet dropping consistency. Season with salt and pepper. For the boxty, put the colcannon (or mash), grated potato and flour in a bowl and mix until combined. Stir in the milk, little by little, until you have a wet dropping consistency. Season with salt and pepper. Heat a frying pan over a medium–high heat. Add a little butter and oil, when the butter begins to foam, spoon heaped tablespoons of the mixture into the frying pan and fry for 3–4 minutes on each side until golden-brown. Heat a frying pan over a medium–high heat. Add a little butter and oil, when the butter begins to foam, spoon heaped tablespoons of the mixture into the frying pan and fry for 3–4 minutes on each side until golden-brown. Remove and place on a warm plate lined with kitchen paper. Repeat with the remaining mixture. Keep the pancakes warm in a low oven, if necessary. Remove and place on a warm plate lined with kitchen paper. Repeat with the remaining mixture. Keep the pancakes warm in a low oven, if necessary. For the mackerel, coat the mackerel fillets with a little oil and garlic. Season with salt and pepper. For the mackerel, coat the mackerel fillets with a little oil and garlic. Season with salt and pepper. Heat a frying pan over a high heat and add a splash of oil and the butter. When the butter is foaming, add the mackerel skin-side down and fry for 3–4 minutes until the skin is crisp and the flesh is opaque. Heat a frying pan over a high heat and add a splash of oil and the butter. When the butter is foaming, add the mackerel skin-side down and fry for 3–4 minutes until the skin is crisp and the flesh is opaque. Meanwhile, make the salad. Place the lettuce leaves in a large bowl. Mix the oil, vinegar and mustard in a small bowl. Season with salt and pepper and pour over the leaves. Toss to coat. Meanwhile, make the salad. Place the lettuce leaves in a large bowl. Mix the oil, vinegar and mustard in a small bowl. Season with salt and pepper and pour over the leaves. Toss to coat. Serve the mackerel with the potato pancakes. Finish with a little dill over the pancakes and a squeeze of lemon juice on the fish. Serve the mackerel with the potato pancakes. Finish with a little dill over the pancakes and a squeeze of lemon juice on the fish. Recipe tips If you don't have any leftover mashed potato, you can buy frozen mash from the freezer section of most supermarkets. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Simply fried mackerel served with crisp potato pancakes makes an easy treat for a weekend lunch. 250g/9oz colcannon or mashed potato250g/9oz potatoes (such as Rooster), peeled and grated100g/3½oz plain flour125ml/4fl oz milkknob of butterrapeseed oil, for fryingsea salt and freshly ground black pepper 250g/9oz colcannon or mashed potato 250g/9oz potatoes (such as Rooster), peeled and grated 100g/3½oz plain flour 125ml/4fl oz milk knob of butter rapeseed oil, for frying sea salt and freshly ground black pepper 4 small mackerel, gutted and butterflied or filleted2–3 tbsp olive oil 3 garlic cloves, finely choppedknob of butterdill, chopped, to garnish1 lemon, juice only, to serve 4 small mackerel, gutted and butterflied or filleted 2–3 tbsp olive oil 3 garlic cloves, finely chopped knob of butter dill, chopped, to garnish 1 lemon, juice only, to serve ½ head frissee lettuce, inner leaves removed3 tbsp olive oil1 tbsp white wine vinegar1 tsp Dijon mustard ½ head frissee lettuce, inner leaves removed 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard Method For the boxty, put the colcannon (or mash), grated potato and flour in a bowl and mix until combined. Stir in the milk, little by little, until you have a wet dropping consistency. Season with salt and pepper.Heat a frying pan over a medium–high heat. Add a little butter and oil, when the butter begins to foam, spoon heaped tablespoons of the mixture into the frying pan and fry for 3–4 minutes on each side until golden-brown.Remove and place on a warm plate lined with kitchen paper. Repeat with the remaining mixture. Keep the pancakes warm in a low oven, if necessary.For the mackerel, coat the mackerel fillets with a little oil and garlic. Season with salt and pepper.Heat a frying pan over a high heat and add a splash of oil and the butter. When the butter is foaming, add the mackerel skin-side down and fry for 3–4 minutes until the skin is crisp and the flesh is opaque. Meanwhile, make the salad. Place the lettuce leaves in a large bowl. Mix the oil, vinegar and mustard in a small bowl. Season with salt and pepper and pour over the leaves. Toss to coat.Serve the mackerel with the potato pancakes. Finish with a little dill over the pancakes and a squeeze of lemon juice on the fish. For the boxty, put the colcannon (or mash), grated potato and flour in a bowl and mix until combined. Stir in the milk, little by little, until you have a wet dropping consistency. Season with salt and pepper. For the boxty, put the colcannon (or mash), grated potato and flour in a bowl and mix until combined. Stir in the milk, little by little, until you have a wet dropping consistency. Season with salt and pepper. Heat a frying pan over a medium–high heat. Add a little butter and oil, when the butter begins to foam, spoon heaped tablespoons of the mixture into the frying pan and fry for 3–4 minutes on each side until golden-brown. Heat a frying pan over a medium–high heat. Add a little butter and oil, when the butter begins to foam, spoon heaped tablespoons of the mixture into the frying pan and fry for 3–4 minutes on each side until golden-brown. Remove and place on a warm plate lined with kitchen paper. Repeat with the remaining mixture. Keep the pancakes warm in a low oven, if necessary. Remove and place on a warm plate lined with kitchen paper. Repeat with the remaining mixture. Keep the pancakes warm in a low oven, if necessary. For the mackerel, coat the mackerel fillets with a little oil and garlic. Season with salt and pepper. For the mackerel, coat the mackerel fillets with a little oil and garlic. Season with salt and pepper. Heat a frying pan over a high heat and add a splash of oil and the butter. When the butter is foaming, add the mackerel skin-side down and fry for 3–4 minutes until the skin is crisp and the flesh is opaque. Heat a frying pan over a high heat and add a splash of oil and the butter. When the butter is foaming, add the mackerel skin-side down and fry for 3–4 minutes until the skin is crisp and the flesh is opaque. Meanwhile, make the salad. Place the lettuce leaves in a large bowl. Mix the oil, vinegar and mustard in a small bowl. Season with salt and pepper and pour over the leaves. Toss to coat. Meanwhile, make the salad. Place the lettuce leaves in a large bowl. Mix the oil, vinegar and mustard in a small bowl. Season with salt and pepper and pour over the leaves. Toss to coat. Serve the mackerel with the potato pancakes. Finish with a little dill over the pancakes and a squeeze of lemon juice on the fish. Serve the mackerel with the potato pancakes. Finish with a little dill over the pancakes and a squeeze of lemon juice on the fish. Recipe tips If you don't have any leftover mashed potato, you can buy frozen mash from the freezer section of most supermarkets."
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} | e22152eb14e75bf7bd2d5db24731256ce1abbf9226fdd7c2092a5198dd470345 | Roasted sea bass with sweet potato recipe recipe
Roasted sea bass with sweet potato, tomatoes and thyme An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedseabasswithsw_84857_16x9.jpg For a simple roasted sea bass, look no further than James Martin's summery traybake. Roasting the fish on a bed of sweet potato really brings all the flavours together! 1 whole sea bass, scaled, gutted, gills, head and tail removed1 tbsp olive oil2 tbsp roughly chopped fresh chervil1 tbsp roughly chopped fresh dill1 tbsp fresh thyme, leaves onlysalt and freshly ground black pepper 1 whole sea bass, scaled, gutted, gills, head and tail removed 1 tbsp olive oil 2 tbsp roughly chopped fresh chervil 1 tbsp roughly chopped fresh dill 1 tbsp fresh thyme, leaves only salt and freshly ground black pepper 2 tbsp olive oil 1 sweet potato, peeled and cut into thick slices100g/3½oz vine tomatoes, sliced3 garlic cloves, chopped1 tbsp thyme, leaves only 2 tbsp olive oil 1 sweet potato, peeled and cut into thick slices 100g/3½oz vine tomatoes, sliced 3 garlic cloves, chopped 1 tbsp thyme, leaves only Method Preheat the oven to 180C/200C Fan/Gas 6.For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and black pepper. Leave to marinate for 10 minutes.For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed, ovenproof dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables.Transfer the pan to the oven and bake for 25–30 minutes, or until the fish is completely cooked through and the potatoes are tender.To serve, divide the fish and vegetables between two serving plates. Preheat the oven to 180C/200C Fan/Gas 6. Preheat the oven to 180C/200C Fan/Gas 6. For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and black pepper. Leave to marinate for 10 minutes. For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and black pepper. Leave to marinate for 10 minutes. For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed, ovenproof dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables. For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed, ovenproof dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables. Transfer the pan to the oven and bake for 25–30 minutes, or until the fish is completely cooked through and the potatoes are tender. Transfer the pan to the oven and bake for 25–30 minutes, or until the fish is completely cooked through and the potatoes are tender. To serve, divide the fish and vegetables between two serving plates. To serve, divide the fish and vegetables between two serving plates. | {
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"content": "Roasted sea bass with sweet potato, tomatoes and thyme An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedseabasswithsw_84857_16x9.jpg For a simple roasted sea bass, look no further than James Martin's summery traybake. Roasting the fish on a bed of sweet potato really brings all the flavours together! 1 whole sea bass, scaled, gutted, gills, head and tail removed1 tbsp olive oil2 tbsp roughly chopped fresh chervil1 tbsp roughly chopped fresh dill1 tbsp fresh thyme, leaves onlysalt and freshly ground black pepper 1 whole sea bass, scaled, gutted, gills, head and tail removed 1 tbsp olive oil 2 tbsp roughly chopped fresh chervil 1 tbsp roughly chopped fresh dill 1 tbsp fresh thyme, leaves only salt and freshly ground black pepper 2 tbsp olive oil 1 sweet potato, peeled and cut into thick slices100g/3½oz vine tomatoes, sliced3 garlic cloves, chopped1 tbsp thyme, leaves only 2 tbsp olive oil 1 sweet potato, peeled and cut into thick slices 100g/3½oz vine tomatoes, sliced 3 garlic cloves, chopped 1 tbsp thyme, leaves only Method Preheat the oven to 180C/200C Fan/Gas 6.For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and black pepper. Leave to marinate for 10 minutes.For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed, ovenproof dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables.Transfer the pan to the oven and bake for 25–30 minutes, or until the fish is completely cooked through and the potatoes are tender.To serve, divide the fish and vegetables between two serving plates. Preheat the oven to 180C/200C Fan/Gas 6. Preheat the oven to 180C/200C Fan/Gas 6. For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and black pepper. Leave to marinate for 10 minutes. For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and black pepper. Leave to marinate for 10 minutes. For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed, ovenproof dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables. For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed, ovenproof dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic and thyme. Place the fish on top of the layered vegetables. Transfer the pan to the oven and bake for 25–30 minutes, or until the fish is completely cooked through and the potatoes are tender. Transfer the pan to the oven and bake for 25–30 minutes, or until the fish is completely cooked through and the potatoes are tender. To serve, divide the fish and vegetables between two serving plates. To serve, divide the fish and vegetables between two serving plates."
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} | c084a314f2af1dfca6e4d570a8e59d79eb0dcb9d870e2a43a05e4b8de5e99e71 | Dover sole à la meunière with potatoes recipe
An average of 4.0 out of 5 stars from 2 ratings Also known just as ‘Dover sole meunière’, this is ‘miller’s style’. The dish gets its name from the light dusting of flour the fish is given before frying. Alternatively you can use any flatfish. 750g/1lb 10oz floury potatoes, such as Maris Piper, peeled and cut into chunks of about 4cm/1½in15–20g/½–¾oz polenta or breadcrumbs40g/1½oz unsalted butter3 tbsp olive oilsalt and freshly ground black pepper 750g/1lb 10oz floury potatoes, such as Maris Piper, peeled and cut into chunks of about 4cm/1½in 15–20g/½–¾oz polenta or breadcrumbs 40g/1½oz unsalted butter 3 tbsp olive oil salt and freshly ground black pepper 2 Dover soles (400–450g/14–16fl oz each), trimmed and skinned 25g/1oz plain flour4 tbsp olive oil50g/1¾oz unsalted butter2 tsp lemon juice1 tbsp chopped parsley2 tsp capers1 lemon, cut into 6 wedges, to servesalt and freshly ground white pepper 2 Dover soles (400–450g/14–16fl oz each), trimmed and skinned 25g/1oz plain flour 4 tbsp olive oil 50g/1¾oz unsalted butter 2 tsp lemon juice 1 tbsp chopped parsley 2 tsp capers 1 lemon, cut into 6 wedges, to serve salt and freshly ground white pepper 150g/5½oz rainbow chard 1 tbsp unsalted butter salt and freshly ground black pepper 150g/5½oz rainbow chard 1 tbsp unsalted butter salt and freshly ground black pepper Method For the potatoes, put them in a large saucepan of well-salted water set over medium-high heat. Bring to the boil and simmer until tender – about 7 minutes. Drain well and leave in the colander until the steam has died down, then sprinkle with the polenta or breadcrumbs to coat.Heat the butter and oil in a large, heavy-based frying pan over medium-high heat. It’s important not to overcrowd the pan, so if you don’t have a really large pan, use two smaller ones. Add the potatoes and fry them over a medium heat for about 10 minutes, turning them over as they brown, until they are crisp, golden-brown and sandy – the outside of the potatoes should break off a little as you fry them to give them a nice crumbly, crunchy crust. Remove from the pan and season with a little salt and freshly ground black pepper. Keep them warm.For the sole, take a pair of sharp scissors and cut the frilly fins and the fleshy bones off both sides. Repeat with the other sole. Season the fish with salt and white pepper. Dip both sides of each one into the flour and pat off the excess.Heat the oil in a large non-stick frying pan over a high heat. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a medium heat for 4–5 minutes, without moving, until richly golden.Carefully turn the fish over and cook for a further 4–5 minutes until golden-brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the second fish. Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a medium heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley, capers and season with salt and pepper. Pour some of this beurre noisette over each fish and serve with lemon wedges. For the chard, put in a pan and let it wilt over a medium-low heat. Once wilted, add the butter and season with salt and pepper. Serve the fish alongside the crispy potatoes and buttery chard. For the potatoes, put them in a large saucepan of well-salted water set over medium-high heat. Bring to the boil and simmer until tender – about 7 minutes. Drain well and leave in the colander until the steam has died down, then sprinkle with the polenta or breadcrumbs to coat. For the potatoes, put them in a large saucepan of well-salted water set over medium-high heat. Bring to the boil and simmer until tender – about 7 minutes. Drain well and leave in the colander until the steam has died down, then sprinkle with the polenta or breadcrumbs to coat. Heat the butter and oil in a large, heavy-based frying pan over medium-high heat. It’s important not to overcrowd the pan, so if you don’t have a really large pan, use two smaller ones. Add the potatoes and fry them over a medium heat for about 10 minutes, turning them over as they brown, until they are crisp, golden-brown and sandy – the outside of the potatoes should break off a little as you fry them to give them a nice crumbly, crunchy crust. Remove from the pan and season with a little salt and freshly ground black pepper. Keep them warm. Heat the butter and oil in a large, heavy-based frying pan over medium-high heat. It’s important not to overcrowd the pan, so if you don’t have a really large pan, use two smaller ones. Add the potatoes and fry them over a medium heat for about 10 minutes, turning them over as they brown, until they are crisp, golden-brown and sandy – the outside of the potatoes should break off a little as you fry them to give them a nice crumbly, crunchy crust. Remove from the pan and season with a little salt and freshly ground black pepper. Keep them warm. For the sole, take a pair of sharp scissors and cut the frilly fins and the fleshy bones off both sides. Repeat with the other sole. Season the fish with salt and white pepper. Dip both sides of each one into the flour and pat off the excess. For the sole, take a pair of sharp scissors and cut the frilly fins and the fleshy bones off both sides. Repeat with the other sole. Season the fish with salt and white pepper. Dip both sides of each one into the flour and pat off the excess. Heat the oil in a large non-stick frying pan over a high heat. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a medium heat for 4–5 minutes, without moving, until richly golden. Heat the oil in a large non-stick frying pan over a high heat. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a medium heat for 4–5 minutes, without moving, until richly golden. Carefully turn the fish over and cook for a further 4–5 minutes until golden-brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the second fish. Carefully turn the fish over and cook for a further 4–5 minutes until golden-brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the second fish. Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a medium heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley, capers and season with salt and pepper. Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a medium heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley, capers and season with salt and pepper. Pour some of this beurre noisette over each fish and serve with lemon wedges. Pour some of this beurre noisette over each fish and serve with lemon wedges. For the chard, put in a pan and let it wilt over a medium-low heat. Once wilted, add the butter and season with salt and pepper. For the chard, put in a pan and let it wilt over a medium-low heat. Once wilted, add the butter and season with salt and pepper. Serve the fish alongside the crispy potatoes and buttery chard. Serve the fish alongside the crispy potatoes and buttery chard. | {
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"url": "https://www.bbc.co.uk/food/recipes/dover_sole_a_la_meuniere_98262",
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"title": "Dover sole à la meunière with potatoes recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Also known just as ‘Dover sole meunière’, this is ‘miller’s style’. The dish gets its name from the light dusting of flour the fish is given before frying. Alternatively you can use any flatfish. 750g/1lb 10oz floury potatoes, such as Maris Piper, peeled and cut into chunks of about 4cm/1½in15–20g/½–¾oz polenta or breadcrumbs40g/1½oz unsalted butter3 tbsp olive oilsalt and freshly ground black pepper 750g/1lb 10oz floury potatoes, such as Maris Piper, peeled and cut into chunks of about 4cm/1½in 15–20g/½–¾oz polenta or breadcrumbs 40g/1½oz unsalted butter 3 tbsp olive oil salt and freshly ground black pepper 2 Dover soles (400–450g/14–16fl oz each), trimmed and skinned 25g/1oz plain flour4 tbsp olive oil50g/1¾oz unsalted butter2 tsp lemon juice1 tbsp chopped parsley2 tsp capers1 lemon, cut into 6 wedges, to servesalt and freshly ground white pepper 2 Dover soles (400–450g/14–16fl oz each), trimmed and skinned 25g/1oz plain flour 4 tbsp olive oil 50g/1¾oz unsalted butter 2 tsp lemon juice 1 tbsp chopped parsley 2 tsp capers 1 lemon, cut into 6 wedges, to serve salt and freshly ground white pepper 150g/5½oz rainbow chard 1 tbsp unsalted butter salt and freshly ground black pepper 150g/5½oz rainbow chard 1 tbsp unsalted butter salt and freshly ground black pepper Method For the potatoes, put them in a large saucepan of well-salted water set over medium-high heat. Bring to the boil and simmer until tender – about 7 minutes. Drain well and leave in the colander until the steam has died down, then sprinkle with the polenta or breadcrumbs to coat.Heat the butter and oil in a large, heavy-based frying pan over medium-high heat. It’s important not to overcrowd the pan, so if you don’t have a really large pan, use two smaller ones. Add the potatoes and fry them over a medium heat for about 10 minutes, turning them over as they brown, until they are crisp, golden-brown and sandy – the outside of the potatoes should break off a little as you fry them to give them a nice crumbly, crunchy crust. Remove from the pan and season with a little salt and freshly ground black pepper. Keep them warm.For the sole, take a pair of sharp scissors and cut the frilly fins and the fleshy bones off both sides. Repeat with the other sole. Season the fish with salt and white pepper. Dip both sides of each one into the flour and pat off the excess.Heat the oil in a large non-stick frying pan over a high heat. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a medium heat for 4–5 minutes, without moving, until richly golden.Carefully turn the fish over and cook for a further 4–5 minutes until golden-brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the second fish. Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a medium heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley, capers and season with salt and pepper. Pour some of this beurre noisette over each fish and serve with lemon wedges. For the chard, put in a pan and let it wilt over a medium-low heat. Once wilted, add the butter and season with salt and pepper. Serve the fish alongside the crispy potatoes and buttery chard. For the potatoes, put them in a large saucepan of well-salted water set over medium-high heat. Bring to the boil and simmer until tender – about 7 minutes. Drain well and leave in the colander until the steam has died down, then sprinkle with the polenta or breadcrumbs to coat. For the potatoes, put them in a large saucepan of well-salted water set over medium-high heat. Bring to the boil and simmer until tender – about 7 minutes. Drain well and leave in the colander until the steam has died down, then sprinkle with the polenta or breadcrumbs to coat. Heat the butter and oil in a large, heavy-based frying pan over medium-high heat. It’s important not to overcrowd the pan, so if you don’t have a really large pan, use two smaller ones. Add the potatoes and fry them over a medium heat for about 10 minutes, turning them over as they brown, until they are crisp, golden-brown and sandy – the outside of the potatoes should break off a little as you fry them to give them a nice crumbly, crunchy crust. Remove from the pan and season with a little salt and freshly ground black pepper. Keep them warm. Heat the butter and oil in a large, heavy-based frying pan over medium-high heat. It’s important not to overcrowd the pan, so if you don’t have a really large pan, use two smaller ones. Add the potatoes and fry them over a medium heat for about 10 minutes, turning them over as they brown, until they are crisp, golden-brown and sandy – the outside of the potatoes should break off a little as you fry them to give them a nice crumbly, crunchy crust. Remove from the pan and season with a little salt and freshly ground black pepper. Keep them warm. For the sole, take a pair of sharp scissors and cut the frilly fins and the fleshy bones off both sides. Repeat with the other sole. Season the fish with salt and white pepper. Dip both sides of each one into the flour and pat off the excess. For the sole, take a pair of sharp scissors and cut the frilly fins and the fleshy bones off both sides. Repeat with the other sole. Season the fish with salt and white pepper. Dip both sides of each one into the flour and pat off the excess. Heat the oil in a large non-stick frying pan over a high heat. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a medium heat for 4–5 minutes, without moving, until richly golden. Heat the oil in a large non-stick frying pan over a high heat. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a medium heat for 4–5 minutes, without moving, until richly golden. Carefully turn the fish over and cook for a further 4–5 minutes until golden-brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the second fish. Carefully turn the fish over and cook for a further 4–5 minutes until golden-brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the second fish. Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a medium heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley, capers and season with salt and pepper. Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a medium heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley, capers and season with salt and pepper. Pour some of this beurre noisette over each fish and serve with lemon wedges. Pour some of this beurre noisette over each fish and serve with lemon wedges. For the chard, put in a pan and let it wilt over a medium-low heat. Once wilted, add the butter and season with salt and pepper. For the chard, put in a pan and let it wilt over a medium-low heat. Once wilted, add the butter and season with salt and pepper. Serve the fish alongside the crispy potatoes and buttery chard. Serve the fish alongside the crispy potatoes and buttery chard."
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} | 3fc16f92c751c18e1cf93ab89c756b1b7a06dc85f2e39885fb705a72db1a5006 | Grilled sardines with sauce vierge, pan-fried Jersey Royals and salad recipe
An average of 5.0 out of 5 stars from 4 ratings 12 sardines, cleaned and guttedsalt and freshly ground black pepper 12 sardines, cleaned and gutted salt and freshly ground black pepper 200g/8oz Jersey Royal potatoes, scrubbed and parboiled1 tbsp olive oilsalt and freshly ground black pepper 200g/8oz Jersey Royal potatoes, scrubbed and parboiled 1 tbsp olive oil salt and freshly ground black pepper 100ml/3½fl oz extra virgin olive oil1 lemon, juice only2 tomatoes, skins and seeds removed, finely chopped1 shallot, finely chopped 1 small garlic clove, finely chopped 2 tbsp roughly chopped fresh tarragon 2 tbsp roughly chopped fresh basil 2 tbsp roughly chopped fresh dillsalt and freshly ground black pepper 100ml/3½fl oz extra virgin olive oil 1 lemon, juice only 2 tomatoes, skins and seeds removed, finely chopped 1 shallot, finely chopped 1 small garlic clove, finely chopped 2 tbsp roughly chopped fresh tarragon 2 tbsp roughly chopped fresh basil 2 tbsp roughly chopped fresh dill salt and freshly ground black pepper 110g/4oz mixed salad leaves3 tbsp extra virgin olive oil1 tbsp balsamic vinegar 110g/4oz mixed salad leaves 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar Method Preheat the grill to high.For the sardines, remove the head from the sardines, then cut open along the belly from the head end to the tail and open out, flesh-side down. Press down along the body with the heel of your hand, then turn the fish over and lift out the bones. Make a slit next to the gills and tuck the tail into the slit, forming a circle.Place the sardines onto a grill tray and season with salt and freshly ground black pepper. Place under the grill for 3-4 minutes, or until completely cooked through.Meanwhile, for the pan-fried Jersey Royals, heat a frying pan until hot and add the potatoes and olive oil. Fry for 3-4 minutes until golden and crisp, then season with salt and freshly ground black pepper.For the sauce vierge, place the extra virgin olive oil into a pan and whisk in the lemon juice. Add the tomatoes, shallot and garlic and place on the heat to just warm through. Remove from the heat, add the herbs and season with salt and freshly ground black pepper.For the salad, place the salad leaves into a bowl, drizzle over the balsamic vinegar and the olive oil and stir.To serve, divide the pan-fried potatoes among four plates and top each with three grilled sardines. Spoon over the warm sauce vierge and place the dressed salad leaves alongside. Preheat the grill to high. Preheat the grill to high. For the sardines, remove the head from the sardines, then cut open along the belly from the head end to the tail and open out, flesh-side down. Press down along the body with the heel of your hand, then turn the fish over and lift out the bones. Make a slit next to the gills and tuck the tail into the slit, forming a circle. For the sardines, remove the head from the sardines, then cut open along the belly from the head end to the tail and open out, flesh-side down. Press down along the body with the heel of your hand, then turn the fish over and lift out the bones. Make a slit next to the gills and tuck the tail into the slit, forming a circle. Place the sardines onto a grill tray and season with salt and freshly ground black pepper. Place under the grill for 3-4 minutes, or until completely cooked through. Place the sardines onto a grill tray and season with salt and freshly ground black pepper. Place under the grill for 3-4 minutes, or until completely cooked through. Meanwhile, for the pan-fried Jersey Royals, heat a frying pan until hot and add the potatoes and olive oil. Fry for 3-4 minutes until golden and crisp, then season with salt and freshly ground black pepper. Meanwhile, for the pan-fried Jersey Royals, heat a frying pan until hot and add the potatoes and olive oil. Fry for 3-4 minutes until golden and crisp, then season with salt and freshly ground black pepper. For the sauce vierge, place the extra virgin olive oil into a pan and whisk in the lemon juice. Add the tomatoes, shallot and garlic and place on the heat to just warm through. Remove from the heat, add the herbs and season with salt and freshly ground black pepper. For the sauce vierge, place the extra virgin olive oil into a pan and whisk in the lemon juice. Add the tomatoes, shallot and garlic and place on the heat to just warm through. Remove from the heat, add the herbs and season with salt and freshly ground black pepper. For the salad, place the salad leaves into a bowl, drizzle over the balsamic vinegar and the olive oil and stir. For the salad, place the salad leaves into a bowl, drizzle over the balsamic vinegar and the olive oil and stir. To serve, divide the pan-fried potatoes among four plates and top each with three grilled sardines. Spoon over the warm sauce vierge and place the dressed salad leaves alongside. To serve, divide the pan-fried potatoes among four plates and top each with three grilled sardines. Spoon over the warm sauce vierge and place the dressed salad leaves alongside. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Grilled sardines with sauce vierge, pan-fried Jersey Royals and salad recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings 12 sardines, cleaned and guttedsalt and freshly ground black pepper 12 sardines, cleaned and gutted salt and freshly ground black pepper 200g/8oz Jersey Royal potatoes, scrubbed and parboiled1 tbsp olive oilsalt and freshly ground black pepper 200g/8oz Jersey Royal potatoes, scrubbed and parboiled 1 tbsp olive oil salt and freshly ground black pepper 100ml/3½fl oz extra virgin olive oil1 lemon, juice only2 tomatoes, skins and seeds removed, finely chopped1 shallot, finely chopped 1 small garlic clove, finely chopped 2 tbsp roughly chopped fresh tarragon 2 tbsp roughly chopped fresh basil 2 tbsp roughly chopped fresh dillsalt and freshly ground black pepper 100ml/3½fl oz extra virgin olive oil 1 lemon, juice only 2 tomatoes, skins and seeds removed, finely chopped 1 shallot, finely chopped 1 small garlic clove, finely chopped 2 tbsp roughly chopped fresh tarragon 2 tbsp roughly chopped fresh basil 2 tbsp roughly chopped fresh dill salt and freshly ground black pepper 110g/4oz mixed salad leaves3 tbsp extra virgin olive oil1 tbsp balsamic vinegar 110g/4oz mixed salad leaves 3 tbsp extra virgin olive oil 1 tbsp balsamic vinegar Method Preheat the grill to high.For the sardines, remove the head from the sardines, then cut open along the belly from the head end to the tail and open out, flesh-side down. Press down along the body with the heel of your hand, then turn the fish over and lift out the bones. Make a slit next to the gills and tuck the tail into the slit, forming a circle.Place the sardines onto a grill tray and season with salt and freshly ground black pepper. Place under the grill for 3-4 minutes, or until completely cooked through.Meanwhile, for the pan-fried Jersey Royals, heat a frying pan until hot and add the potatoes and olive oil. Fry for 3-4 minutes until golden and crisp, then season with salt and freshly ground black pepper.For the sauce vierge, place the extra virgin olive oil into a pan and whisk in the lemon juice. Add the tomatoes, shallot and garlic and place on the heat to just warm through. Remove from the heat, add the herbs and season with salt and freshly ground black pepper.For the salad, place the salad leaves into a bowl, drizzle over the balsamic vinegar and the olive oil and stir.To serve, divide the pan-fried potatoes among four plates and top each with three grilled sardines. Spoon over the warm sauce vierge and place the dressed salad leaves alongside. Preheat the grill to high. Preheat the grill to high. For the sardines, remove the head from the sardines, then cut open along the belly from the head end to the tail and open out, flesh-side down. Press down along the body with the heel of your hand, then turn the fish over and lift out the bones. Make a slit next to the gills and tuck the tail into the slit, forming a circle. For the sardines, remove the head from the sardines, then cut open along the belly from the head end to the tail and open out, flesh-side down. Press down along the body with the heel of your hand, then turn the fish over and lift out the bones. Make a slit next to the gills and tuck the tail into the slit, forming a circle. Place the sardines onto a grill tray and season with salt and freshly ground black pepper. Place under the grill for 3-4 minutes, or until completely cooked through. Place the sardines onto a grill tray and season with salt and freshly ground black pepper. Place under the grill for 3-4 minutes, or until completely cooked through. Meanwhile, for the pan-fried Jersey Royals, heat a frying pan until hot and add the potatoes and olive oil. Fry for 3-4 minutes until golden and crisp, then season with salt and freshly ground black pepper. Meanwhile, for the pan-fried Jersey Royals, heat a frying pan until hot and add the potatoes and olive oil. Fry for 3-4 minutes until golden and crisp, then season with salt and freshly ground black pepper. For the sauce vierge, place the extra virgin olive oil into a pan and whisk in the lemon juice. Add the tomatoes, shallot and garlic and place on the heat to just warm through. Remove from the heat, add the herbs and season with salt and freshly ground black pepper. For the sauce vierge, place the extra virgin olive oil into a pan and whisk in the lemon juice. Add the tomatoes, shallot and garlic and place on the heat to just warm through. Remove from the heat, add the herbs and season with salt and freshly ground black pepper. For the salad, place the salad leaves into a bowl, drizzle over the balsamic vinegar and the olive oil and stir. For the salad, place the salad leaves into a bowl, drizzle over the balsamic vinegar and the olive oil and stir. To serve, divide the pan-fried potatoes among four plates and top each with three grilled sardines. Spoon over the warm sauce vierge and place the dressed salad leaves alongside. To serve, divide the pan-fried potatoes among four plates and top each with three grilled sardines. Spoon over the warm sauce vierge and place the dressed salad leaves alongside."
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} | 982c16d84dff5ec814fffbe7c3698af922f001e6885e8ef362a4bca342924667 | Fennel and herb barbecued whole fish recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennelandherbbarbecu_67598_16x9.jpg Big flavours are packed into this tidy parcel for the barbecue - citrus, fennel and salty capers really make it sing. 4 whole fish (such as sea bass, sea bream, trout or red mullet), approx. 350-450g/12oz-1lb each, gutted and scaled 1 large lemon1 large orange1 medium bulb of fennel, roughly chopped4 garlic cloves, peeled1 medium red onion, roughly chopped3 tbsp capers, drained2 large handfuls of mixed fresh herbs - parsley, dill, tarragon, basilextra virgin olive oilflaked sea salt and freshly ground black peppersalad and crusty bread, to serveYou will need 12-16 lengths of string about 15cm/6in long, soaked in water for 1 hour. 4 whole fish (such as sea bass, sea bream, trout or red mullet), approx. 350-450g/12oz-1lb each, gutted and scaled 1 large lemon 1 large orange 1 medium bulb of fennel, roughly chopped 4 garlic cloves, peeled 1 medium red onion, roughly chopped 3 tbsp capers, drained 2 large handfuls of mixed fresh herbs - parsley, dill, tarragon, basil extra virgin olive oil flaked sea salt and freshly ground black pepper salad and crusty bread, to serve You will need 12-16 lengths of string about 15cm/6in long, soaked in water for 1 hour. Method Wash the fish inside and out, then pat dry with kitchen paper.Finely grate half of the zest from the lemon and orange, then slice both fruit thinly. Place the grated zest in a food processor with the fennel, garlic, onion, capers, herbs, a good glug of olive oil and seasoning, and blitz until finely chopped. Pack the mixture into the fish and fold a few lemon and orange slices around it to hold the stuffing in. Tie 3-4 pieces of string around the fish to hold the orange and lemon slices in place. Cut off any excess string and sit the fish on a large plate.Drizzle the outside of the fish with olive oil and season with salt and pepper. It's now best left at room temperature for about 45 minutes, or in the fridge for up to 4 hours, to allow the stuffing flavours to infuse the fish. If you're short on time you can put it straight on the barbecue.The easiest way to cook a whole fish is to place it in single-wire fish racks with handles, making it easier to turn over during cooking. Place over medium-hot coals for 15-20 minutes, turning halfway through. Serve straight away with a lovely green or tomato salad and crusty bread to mop up any fishy juices. Wash the fish inside and out, then pat dry with kitchen paper. Wash the fish inside and out, then pat dry with kitchen paper. Finely grate half of the zest from the lemon and orange, then slice both fruit thinly. Place the grated zest in a food processor with the fennel, garlic, onion, capers, herbs, a good glug of olive oil and seasoning, and blitz until finely chopped. Pack the mixture into the fish and fold a few lemon and orange slices around it to hold the stuffing in. Tie 3-4 pieces of string around the fish to hold the orange and lemon slices in place. Cut off any excess string and sit the fish on a large plate. Finely grate half of the zest from the lemon and orange, then slice both fruit thinly. Place the grated zest in a food processor with the fennel, garlic, onion, capers, herbs, a good glug of olive oil and seasoning, and blitz until finely chopped. Pack the mixture into the fish and fold a few lemon and orange slices around it to hold the stuffing in. Tie 3-4 pieces of string around the fish to hold the orange and lemon slices in place. Cut off any excess string and sit the fish on a large plate. Drizzle the outside of the fish with olive oil and season with salt and pepper. It's now best left at room temperature for about 45 minutes, or in the fridge for up to 4 hours, to allow the stuffing flavours to infuse the fish. If you're short on time you can put it straight on the barbecue. Drizzle the outside of the fish with olive oil and season with salt and pepper. It's now best left at room temperature for about 45 minutes, or in the fridge for up to 4 hours, to allow the stuffing flavours to infuse the fish. If you're short on time you can put it straight on the barbecue. The easiest way to cook a whole fish is to place it in single-wire fish racks with handles, making it easier to turn over during cooking. Place over medium-hot coals for 15-20 minutes, turning halfway through. The easiest way to cook a whole fish is to place it in single-wire fish racks with handles, making it easier to turn over during cooking. Place over medium-hot coals for 15-20 minutes, turning halfway through. Serve straight away with a lovely green or tomato salad and crusty bread to mop up any fishy juices. Serve straight away with a lovely green or tomato salad and crusty bread to mop up any fishy juices. | {
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"title": "Fennel and herb barbecued whole fish recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennelandherbbarbecu_67598_16x9.jpg Big flavours are packed into this tidy parcel for the barbecue - citrus, fennel and salty capers really make it sing. 4 whole fish (such as sea bass, sea bream, trout or red mullet), approx. 350-450g/12oz-1lb each, gutted and scaled 1 large lemon1 large orange1 medium bulb of fennel, roughly chopped4 garlic cloves, peeled1 medium red onion, roughly chopped3 tbsp capers, drained2 large handfuls of mixed fresh herbs - parsley, dill, tarragon, basilextra virgin olive oilflaked sea salt and freshly ground black peppersalad and crusty bread, to serveYou will need 12-16 lengths of string about 15cm/6in long, soaked in water for 1 hour. 4 whole fish (such as sea bass, sea bream, trout or red mullet), approx. 350-450g/12oz-1lb each, gutted and scaled 1 large lemon 1 large orange 1 medium bulb of fennel, roughly chopped 4 garlic cloves, peeled 1 medium red onion, roughly chopped 3 tbsp capers, drained 2 large handfuls of mixed fresh herbs - parsley, dill, tarragon, basil extra virgin olive oil flaked sea salt and freshly ground black pepper salad and crusty bread, to serve You will need 12-16 lengths of string about 15cm/6in long, soaked in water for 1 hour. Method Wash the fish inside and out, then pat dry with kitchen paper.Finely grate half of the zest from the lemon and orange, then slice both fruit thinly. Place the grated zest in a food processor with the fennel, garlic, onion, capers, herbs, a good glug of olive oil and seasoning, and blitz until finely chopped. Pack the mixture into the fish and fold a few lemon and orange slices around it to hold the stuffing in. Tie 3-4 pieces of string around the fish to hold the orange and lemon slices in place. Cut off any excess string and sit the fish on a large plate.Drizzle the outside of the fish with olive oil and season with salt and pepper. It's now best left at room temperature for about 45 minutes, or in the fridge for up to 4 hours, to allow the stuffing flavours to infuse the fish. If you're short on time you can put it straight on the barbecue.The easiest way to cook a whole fish is to place it in single-wire fish racks with handles, making it easier to turn over during cooking. Place over medium-hot coals for 15-20 minutes, turning halfway through. Serve straight away with a lovely green or tomato salad and crusty bread to mop up any fishy juices. Wash the fish inside and out, then pat dry with kitchen paper. Wash the fish inside and out, then pat dry with kitchen paper. Finely grate half of the zest from the lemon and orange, then slice both fruit thinly. Place the grated zest in a food processor with the fennel, garlic, onion, capers, herbs, a good glug of olive oil and seasoning, and blitz until finely chopped. Pack the mixture into the fish and fold a few lemon and orange slices around it to hold the stuffing in. Tie 3-4 pieces of string around the fish to hold the orange and lemon slices in place. Cut off any excess string and sit the fish on a large plate. Finely grate half of the zest from the lemon and orange, then slice both fruit thinly. Place the grated zest in a food processor with the fennel, garlic, onion, capers, herbs, a good glug of olive oil and seasoning, and blitz until finely chopped. Pack the mixture into the fish and fold a few lemon and orange slices around it to hold the stuffing in. Tie 3-4 pieces of string around the fish to hold the orange and lemon slices in place. Cut off any excess string and sit the fish on a large plate. Drizzle the outside of the fish with olive oil and season with salt and pepper. It's now best left at room temperature for about 45 minutes, or in the fridge for up to 4 hours, to allow the stuffing flavours to infuse the fish. If you're short on time you can put it straight on the barbecue. Drizzle the outside of the fish with olive oil and season with salt and pepper. It's now best left at room temperature for about 45 minutes, or in the fridge for up to 4 hours, to allow the stuffing flavours to infuse the fish. If you're short on time you can put it straight on the barbecue. The easiest way to cook a whole fish is to place it in single-wire fish racks with handles, making it easier to turn over during cooking. Place over medium-hot coals for 15-20 minutes, turning halfway through. The easiest way to cook a whole fish is to place it in single-wire fish racks with handles, making it easier to turn over during cooking. Place over medium-hot coals for 15-20 minutes, turning halfway through. Serve straight away with a lovely green or tomato salad and crusty bread to mop up any fishy juices. Serve straight away with a lovely green or tomato salad and crusty bread to mop up any fishy juices."
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} | 4515656a6d42dd0fb4bdb2204b7e205375ae44bb916bc013231c74e502d1671b | Fish goujons and tartare sauce recipe
An average of 4.7 out of 5 stars from 3 ratings Homemade fish nuggets make a fun children’s tea or great snack food for guests, with a delicious, freshly made tartare sauce. 1 plaice or lemon sole, filleted, skinned and cut into strips75g/2½oz plain flour2 free-range eggs150g/5½oz panko breadcrumbs 1 plaice or lemon sole, filleted, skinned and cut into strips 75g/2½oz plain flour 2 free-range eggs 150g/5½oz panko breadcrumbs 3 free-range egg yolks2 tbsp cider vinegar300ml/10fl oz rapeseed oil110g/4oz capers150g/5½oz gherkins, chopped½ shallot, finely chopped1 small bunch fresh dill, chopped2 tbsp chopped fresh flatleaf parsley1 lemon, cut into wedges, to servesalt and freshly ground black pepper 3 free-range egg yolks 2 tbsp cider vinegar 300ml/10fl oz rapeseed oil 110g/4oz capers 150g/5½oz gherkins, chopped ½ shallot, finely chopped 1 small bunch fresh dill, chopped 2 tbsp chopped fresh flatleaf parsley 1 lemon, cut into wedges, to serve salt and freshly ground black pepper Method For the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C or until a breadcrumb sizzles and turns golden-brown when dropped into it (CAUTION: Hot oil can be dangerous. Don't leave unattended).Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dredge the fish in flour, dusting off any excess, then dip them in the egg, then roll in the breadcrumbs until coated.Cook in the deep-fat fryer for 2-3 minutes until golden-brown.For the tartare sauce, whisk the egg yolks and vinegar together in a bowl.Continue to whisk the mixture and slowly pour in the rapeseed oil until all of the oil is incorporated and mixture is thick and light.Stir in the capers, gherkins, shallot and herbs. Season, to taste, with salt and pepper and a squeeze of lemon juice.Serve the fish goujons with the tartare sauce and lemon wedges. For the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C or until a breadcrumb sizzles and turns golden-brown when dropped into it (CAUTION: Hot oil can be dangerous. Don't leave unattended). For the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C or until a breadcrumb sizzles and turns golden-brown when dropped into it (CAUTION: Hot oil can be dangerous. Don't leave unattended). Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dredge the fish in flour, dusting off any excess, then dip them in the egg, then roll in the breadcrumbs until coated. Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dredge the fish in flour, dusting off any excess, then dip them in the egg, then roll in the breadcrumbs until coated. Cook in the deep-fat fryer for 2-3 minutes until golden-brown. Cook in the deep-fat fryer for 2-3 minutes until golden-brown. For the tartare sauce, whisk the egg yolks and vinegar together in a bowl. For the tartare sauce, whisk the egg yolks and vinegar together in a bowl. Continue to whisk the mixture and slowly pour in the rapeseed oil until all of the oil is incorporated and mixture is thick and light. Continue to whisk the mixture and slowly pour in the rapeseed oil until all of the oil is incorporated and mixture is thick and light. Stir in the capers, gherkins, shallot and herbs. Season, to taste, with salt and pepper and a squeeze of lemon juice. Stir in the capers, gherkins, shallot and herbs. Season, to taste, with salt and pepper and a squeeze of lemon juice. Serve the fish goujons with the tartare sauce and lemon wedges. Serve the fish goujons with the tartare sauce and lemon wedges. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings Homemade fish nuggets make a fun children’s tea or great snack food for guests, with a delicious, freshly made tartare sauce. 1 plaice or lemon sole, filleted, skinned and cut into strips75g/2½oz plain flour2 free-range eggs150g/5½oz panko breadcrumbs 1 plaice or lemon sole, filleted, skinned and cut into strips 75g/2½oz plain flour 2 free-range eggs 150g/5½oz panko breadcrumbs 3 free-range egg yolks2 tbsp cider vinegar300ml/10fl oz rapeseed oil110g/4oz capers150g/5½oz gherkins, chopped½ shallot, finely chopped1 small bunch fresh dill, chopped2 tbsp chopped fresh flatleaf parsley1 lemon, cut into wedges, to servesalt and freshly ground black pepper 3 free-range egg yolks 2 tbsp cider vinegar 300ml/10fl oz rapeseed oil 110g/4oz capers 150g/5½oz gherkins, chopped ½ shallot, finely chopped 1 small bunch fresh dill, chopped 2 tbsp chopped fresh flatleaf parsley 1 lemon, cut into wedges, to serve salt and freshly ground black pepper Method For the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C or until a breadcrumb sizzles and turns golden-brown when dropped into it (CAUTION: Hot oil can be dangerous. Don't leave unattended).Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dredge the fish in flour, dusting off any excess, then dip them in the egg, then roll in the breadcrumbs until coated.Cook in the deep-fat fryer for 2-3 minutes until golden-brown.For the tartare sauce, whisk the egg yolks and vinegar together in a bowl.Continue to whisk the mixture and slowly pour in the rapeseed oil until all of the oil is incorporated and mixture is thick and light.Stir in the capers, gherkins, shallot and herbs. Season, to taste, with salt and pepper and a squeeze of lemon juice.Serve the fish goujons with the tartare sauce and lemon wedges. For the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C or until a breadcrumb sizzles and turns golden-brown when dropped into it (CAUTION: Hot oil can be dangerous. Don't leave unattended). For the fish, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 190C or until a breadcrumb sizzles and turns golden-brown when dropped into it (CAUTION: Hot oil can be dangerous. Don't leave unattended). Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dredge the fish in flour, dusting off any excess, then dip them in the egg, then roll in the breadcrumbs until coated. Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the panko breadcrumbs onto a separate plate. Dredge the fish in flour, dusting off any excess, then dip them in the egg, then roll in the breadcrumbs until coated. Cook in the deep-fat fryer for 2-3 minutes until golden-brown. Cook in the deep-fat fryer for 2-3 minutes until golden-brown. For the tartare sauce, whisk the egg yolks and vinegar together in a bowl. For the tartare sauce, whisk the egg yolks and vinegar together in a bowl. Continue to whisk the mixture and slowly pour in the rapeseed oil until all of the oil is incorporated and mixture is thick and light. Continue to whisk the mixture and slowly pour in the rapeseed oil until all of the oil is incorporated and mixture is thick and light. Stir in the capers, gherkins, shallot and herbs. Season, to taste, with salt and pepper and a squeeze of lemon juice. Stir in the capers, gherkins, shallot and herbs. Season, to taste, with salt and pepper and a squeeze of lemon juice. Serve the fish goujons with the tartare sauce and lemon wedges. Serve the fish goujons with the tartare sauce and lemon wedges."
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} | 21166ee7428faf65ce8dc9d3b6fb0bd3fe776c1e35943bf5c583349c6bc7103c | Baked sea bream with garlic and rosemary recipe
An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedseabreamwithgar_90179_16x9.jpg Learn how to bake sea bream fillets simply and effortlessly from fish master Mitch Tonks. Roasted garlic, rosemary, white wine all enhance this firm white fish and it's ready in ten minutes. Fast food done to perfection. 1 x 450g/1lb sea bream, scaled and gutted (or 2 x 160g/5½oz sea bream fillets)6 cloves of roasted garlic, skin left on (simply roast garlic cloves, wrapped in foil, in a hot oven with a drizzle of olive oil and sea salt for about ten minutes)1 small dried chilli (or to taste)a few sprigs fresh rosemarypinch of sea salt2 tbsp dry white wine50ml/2fl oz good-quality, fruity, extra virgin olive oil 1 x 450g/1lb sea bream, scaled and gutted (or 2 x 160g/5½oz sea bream fillets) 6 cloves of roasted garlic, skin left on (simply roast garlic cloves, wrapped in foil, in a hot oven with a drizzle of olive oil and sea salt for about ten minutes) 1 small dried chilli (or to taste) a few sprigs fresh rosemary pinch of sea salt 2 tbsp dry white wine 50ml/2fl oz good-quality, fruity, extra virgin olive oil chopped parsley1 lemon, quartered chopped parsley 1 lemon, quartered Method Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together.Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so). Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.Place the fish in a roasting tray and roast for 8-10 minutes.When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste. Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you). Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you). Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together. Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together. Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so). Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil. Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so). Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil. Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping. Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping. Place the fish in a roasting tray and roast for 8-10 minutes. Place the fish in a roasting tray and roast for 8-10 minutes. When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste. When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste. | {
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"content": "An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakedseabreamwithgar_90179_16x9.jpg Learn how to bake sea bream fillets simply and effortlessly from fish master Mitch Tonks. Roasted garlic, rosemary, white wine all enhance this firm white fish and it's ready in ten minutes. Fast food done to perfection. 1 x 450g/1lb sea bream, scaled and gutted (or 2 x 160g/5½oz sea bream fillets)6 cloves of roasted garlic, skin left on (simply roast garlic cloves, wrapped in foil, in a hot oven with a drizzle of olive oil and sea salt for about ten minutes)1 small dried chilli (or to taste)a few sprigs fresh rosemarypinch of sea salt2 tbsp dry white wine50ml/2fl oz good-quality, fruity, extra virgin olive oil 1 x 450g/1lb sea bream, scaled and gutted (or 2 x 160g/5½oz sea bream fillets) 6 cloves of roasted garlic, skin left on (simply roast garlic cloves, wrapped in foil, in a hot oven with a drizzle of olive oil and sea salt for about ten minutes) 1 small dried chilli (or to taste) a few sprigs fresh rosemary pinch of sea salt 2 tbsp dry white wine 50ml/2fl oz good-quality, fruity, extra virgin olive oil chopped parsley1 lemon, quartered chopped parsley 1 lemon, quartered Method Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together.Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so). Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.Place the fish in a roasting tray and roast for 8-10 minutes.When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste. Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you). Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you). Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together. Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together. Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so). Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil. Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so). Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil. Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping. Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping. Place the fish in a roasting tray and roast for 8-10 minutes. Place the fish in a roasting tray and roast for 8-10 minutes. When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste. When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste."
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} | ea857bba0adac318aa1b6c0431fe4a93194a7821a9c92c72d658f667dfa95032 | Roasted sea bass with chorizo, red onion and cherry tomatoes recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedseabasswithch_85255_16x9.jpg James Martin's stylish sea bass recipe is ready in under half an hour. 2 tbsp olive oil1 red onion, roughly chopped1 garlic clove, roughly chopped100g/3½oz chorizo, cut into chunks2-3 sprigs thyme50g/1¾oz black olives, stones removed8 cherry tomatoessalt and freshly ground black pepper 2 tbsp olive oil 1 red onion, roughly chopped 1 garlic clove, roughly chopped 100g/3½oz chorizo, cut into chunks 2-3 sprigs thyme 50g/1¾oz black olives, stones removed 8 cherry tomatoes salt and freshly ground black pepper 1 large sea bass, head removed, scaled and gutted small bunch fresh thyme2 tbsp extra virgin olive oil 1 large sea bass, head removed, scaled and gutted small bunch fresh thyme 2 tbsp extra virgin olive oil Method Preheat the oven to 190C/375F/Gas 5.Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo.Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften.Add the thyme, olives and tomatoes and stir to combine.Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish.Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes.Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture.Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through.To serve,take the cooking dish to the table. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo. Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften. Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften. Add the thyme, olives and tomatoes and stir to combine. Add the thyme, olives and tomatoes and stir to combine. Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish. Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish. Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes. Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes. Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture. Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture. Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through. Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through. To serve,take the cooking dish to the table. To serve,take the cooking dish to the table. | {
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"title": "Roasted sea bass with chorizo, red onion and cherry tomatoes recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedseabasswithch_85255_16x9.jpg James Martin's stylish sea bass recipe is ready in under half an hour. 2 tbsp olive oil1 red onion, roughly chopped1 garlic clove, roughly chopped100g/3½oz chorizo, cut into chunks2-3 sprigs thyme50g/1¾oz black olives, stones removed8 cherry tomatoessalt and freshly ground black pepper 2 tbsp olive oil 1 red onion, roughly chopped 1 garlic clove, roughly chopped 100g/3½oz chorizo, cut into chunks 2-3 sprigs thyme 50g/1¾oz black olives, stones removed 8 cherry tomatoes salt and freshly ground black pepper 1 large sea bass, head removed, scaled and gutted small bunch fresh thyme2 tbsp extra virgin olive oil 1 large sea bass, head removed, scaled and gutted small bunch fresh thyme 2 tbsp extra virgin olive oil Method Preheat the oven to 190C/375F/Gas 5.Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo.Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften.Add the thyme, olives and tomatoes and stir to combine.Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish.Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes.Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture.Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through.To serve,take the cooking dish to the table. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo. Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften. Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften. Add the thyme, olives and tomatoes and stir to combine. Add the thyme, olives and tomatoes and stir to combine. Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish. Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish. Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes. Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes. Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture. Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture. Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through. Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through. To serve,take the cooking dish to the table. To serve,take the cooking dish to the table."
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} | 3b7bd49a52f535b1ca08d961364542ea089144b6334abf37d1c053dc7ceb2293 | Green chutney recipe
An average of 5.0 out of 5 stars from 1 rating This goes well with all tandoori dishes and most North Indian snacks. It keeps well in the fridge for 4-5 days. You can add yoghurt and a pinch of sugar for a green chutney as you'd find in restaurants, or add desiccated coconut for a Southern flavour. 80g/2¾oz fresh coriander leaves and stalks, washed20g/¾oz fresh mint leaves, washed1 garlic clove, peeled and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped ½ small onion, chopped 1-2 green chillies, or to taste, seeds removed, chopped15 raw pistachio nuts, shells removed, chopped 2 tbsp lemon juice, or to tastesalt, to taste3 tbsp water 80g/2¾oz fresh coriander leaves and stalks, washed 20g/¾oz fresh mint leaves, washed 1 garlic clove, peeled and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped ½ small onion, chopped 1-2 green chillies, or to taste, seeds removed, chopped 15 raw pistachio nuts, shells removed, chopped 2 tbsp lemon juice, or to taste salt, to taste 3 tbsp water Method Place all the ingredients into a food processor and blend until smooth. Place all the ingredients into a food processor and blend until smooth. Place all the ingredients into a food processor and blend until smooth. | {
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"delivery_version": "v1.0",
"title": "Green chutney recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This goes well with all tandoori dishes and most North Indian snacks. It keeps well in the fridge for 4-5 days. You can add yoghurt and a pinch of sugar for a green chutney as you'd find in restaurants, or add desiccated coconut for a Southern flavour. 80g/2¾oz fresh coriander leaves and stalks, washed20g/¾oz fresh mint leaves, washed1 garlic clove, peeled and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped ½ small onion, chopped 1-2 green chillies, or to taste, seeds removed, chopped15 raw pistachio nuts, shells removed, chopped 2 tbsp lemon juice, or to tastesalt, to taste3 tbsp water 80g/2¾oz fresh coriander leaves and stalks, washed 20g/¾oz fresh mint leaves, washed 1 garlic clove, peeled and roughly chopped 2.5cm/1in piece fresh ginger, peeled and roughly chopped ½ small onion, chopped 1-2 green chillies, or to taste, seeds removed, chopped 15 raw pistachio nuts, shells removed, chopped 2 tbsp lemon juice, or to taste salt, to taste 3 tbsp water Method Place all the ingredients into a food processor and blend until smooth. Place all the ingredients into a food processor and blend until smooth. Place all the ingredients into a food processor and blend until smooth."
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} | ed31a25590e09c4a3621396b98b75541b552ec17a4ae784e6f9cbf25f2b52ba6 | Gochujang prawn cocktail with pickled cucumber recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gochujang_prawn_cocktail_33396_16x9.jpg This spicy spin on the classic prawn cocktail would make the perfect Christmas Day starter. 80ml/2½fl oz rice wine vinegar 25g/1oz caster sugar ½ small cucumber, peeled into strands using a vegetable peeler, middle discarded 80ml/2½fl oz rice wine vinegar 25g/1oz caster sugar ½ small cucumber, peeled into strands using a vegetable peeler, middle discarded 40g/1½ oz gochujang100g/3½oz mayonnaise ½ lime, zest and juice 250g/9oz cooked and peeled jumbo king prawns (defrosted if frozen) 40g/1½ oz gochujang 100g/3½oz mayonnaise ½ lime, zest and juice 250g/9oz cooked and peeled jumbo king prawns (defrosted if frozen) 100g/3½oz Chinese leaves, shredded 1 tbsp black sesame seeds 1 lime, thinly slicedbuttered bread 100g/3½oz Chinese leaves, shredded 1 tbsp black sesame seeds 1 lime, thinly sliced buttered bread Method To make the pickled cucumber, pour the rice wine vinegar into a jar or bowl and sprinkle in the sugar. Stir until the sugar has dissolved. Submerge the cucumber strips in the vinegar solution then leave to pickle for at least 30 minutes.Meanwhile, combine the gochujang and mayonnaise in a bowl. Add the lime zest and juice and mix well. Place the prawns in a bowl and mix in two-thirds of the sauce, stirring until the prawns are completely coated. Divide the shredded Chinese leaves between 4 cocktail or coupe glasses. Spoon over the saucy prawns and top with the pickled cucumber before sprinkling with the sesame seeds. Finish each glass with a slice of lime and serve alongside buttered bread and a ramekin of the remaining sauce for dipping. To make the pickled cucumber, pour the rice wine vinegar into a jar or bowl and sprinkle in the sugar. Stir until the sugar has dissolved. Submerge the cucumber strips in the vinegar solution then leave to pickle for at least 30 minutes. To make the pickled cucumber, pour the rice wine vinegar into a jar or bowl and sprinkle in the sugar. Stir until the sugar has dissolved. Submerge the cucumber strips in the vinegar solution then leave to pickle for at least 30 minutes. Meanwhile, combine the gochujang and mayonnaise in a bowl. Add the lime zest and juice and mix well. Meanwhile, combine the gochujang and mayonnaise in a bowl. Add the lime zest and juice and mix well. Place the prawns in a bowl and mix in two-thirds of the sauce, stirring until the prawns are completely coated. Place the prawns in a bowl and mix in two-thirds of the sauce, stirring until the prawns are completely coated. Divide the shredded Chinese leaves between 4 cocktail or coupe glasses. Spoon over the saucy prawns and top with the pickled cucumber before sprinkling with the sesame seeds. Finish each glass with a slice of lime and serve alongside buttered bread and a ramekin of the remaining sauce for dipping. Divide the shredded Chinese leaves between 4 cocktail or coupe glasses. Spoon over the saucy prawns and top with the pickled cucumber before sprinkling with the sesame seeds. Finish each glass with a slice of lime and serve alongside buttered bread and a ramekin of the remaining sauce for dipping. Recipe tips Don’t combine all the elements until you’re ready to serve. Prepare your cucumber and sauce in advance, keep in airtight containers and only stir through the prawns just before eating. Make sure you explore the freezer section when shopping for ingredients. Frozen shellfish can be very good value for money and is quickly defrosted in cold water. | {
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"title": "Gochujang prawn cocktail with pickled cucumber 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/gochujang_prawn_cocktail_33396_16x9.jpg This spicy spin on the classic prawn cocktail would make the perfect Christmas Day starter. 80ml/2½fl oz rice wine vinegar 25g/1oz caster sugar ½ small cucumber, peeled into strands using a vegetable peeler, middle discarded 80ml/2½fl oz rice wine vinegar 25g/1oz caster sugar ½ small cucumber, peeled into strands using a vegetable peeler, middle discarded 40g/1½ oz gochujang100g/3½oz mayonnaise ½ lime, zest and juice 250g/9oz cooked and peeled jumbo king prawns (defrosted if frozen) 40g/1½ oz gochujang 100g/3½oz mayonnaise ½ lime, zest and juice 250g/9oz cooked and peeled jumbo king prawns (defrosted if frozen) 100g/3½oz Chinese leaves, shredded 1 tbsp black sesame seeds 1 lime, thinly slicedbuttered bread 100g/3½oz Chinese leaves, shredded 1 tbsp black sesame seeds 1 lime, thinly sliced buttered bread Method To make the pickled cucumber, pour the rice wine vinegar into a jar or bowl and sprinkle in the sugar. Stir until the sugar has dissolved. Submerge the cucumber strips in the vinegar solution then leave to pickle for at least 30 minutes.Meanwhile, combine the gochujang and mayonnaise in a bowl. Add the lime zest and juice and mix well. Place the prawns in a bowl and mix in two-thirds of the sauce, stirring until the prawns are completely coated. Divide the shredded Chinese leaves between 4 cocktail or coupe glasses. Spoon over the saucy prawns and top with the pickled cucumber before sprinkling with the sesame seeds. Finish each glass with a slice of lime and serve alongside buttered bread and a ramekin of the remaining sauce for dipping. To make the pickled cucumber, pour the rice wine vinegar into a jar or bowl and sprinkle in the sugar. Stir until the sugar has dissolved. Submerge the cucumber strips in the vinegar solution then leave to pickle for at least 30 minutes. To make the pickled cucumber, pour the rice wine vinegar into a jar or bowl and sprinkle in the sugar. Stir until the sugar has dissolved. Submerge the cucumber strips in the vinegar solution then leave to pickle for at least 30 minutes. Meanwhile, combine the gochujang and mayonnaise in a bowl. Add the lime zest and juice and mix well. Meanwhile, combine the gochujang and mayonnaise in a bowl. Add the lime zest and juice and mix well. Place the prawns in a bowl and mix in two-thirds of the sauce, stirring until the prawns are completely coated. Place the prawns in a bowl and mix in two-thirds of the sauce, stirring until the prawns are completely coated. Divide the shredded Chinese leaves between 4 cocktail or coupe glasses. Spoon over the saucy prawns and top with the pickled cucumber before sprinkling with the sesame seeds. Finish each glass with a slice of lime and serve alongside buttered bread and a ramekin of the remaining sauce for dipping. Divide the shredded Chinese leaves between 4 cocktail or coupe glasses. Spoon over the saucy prawns and top with the pickled cucumber before sprinkling with the sesame seeds. Finish each glass with a slice of lime and serve alongside buttered bread and a ramekin of the remaining sauce for dipping. Recipe tips Don’t combine all the elements until you’re ready to serve. Prepare your cucumber and sauce in advance, keep in airtight containers and only stir through the prawns just before eating. Make sure you explore the freezer section when shopping for ingredients. Frozen shellfish can be very good value for money and is quickly defrosted in cold water."
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} | 504856847c9cea61fda1e50690499fda70bf9716d9089499101d69bd6fad4c31 | Balsamic prawns with creamy polenta recipe
Balsamic prawns with cherry tomatoes and creamy polenta An average of 4.8 out of 5 stars from 6 ratings Quick, colourful and packed with flavour – Anna Haugh’s pronto-prawns would make the perfect midweek dinner. 100g/3½oz quick-cook polenta50g/1¾oz finely grated Parmesan, plus extra to serve30g/1oz salted butter100ml/3½fl oz milk, if neededsea salt 100g/3½oz quick-cook polenta 50g/1¾oz finely grated Parmesan, plus extra to serve 30g/1oz salted butter 100ml/3½fl oz milk, if needed sea salt 1 tbsp vegetable oil1 garlic clove, halved300g/10½oz raw prawns, deveined 200g/7oz cherry tomatoes, halved3 tbsp balsamic vinegar½ tsp caster sugarpinch chilli flakes50g/1¾oz spinachgood-quality extra virgin olive oil, to serve (optional) 1 tbsp vegetable oil 1 garlic clove, halved 300g/10½oz raw prawns, deveined 200g/7oz cherry tomatoes, halved 3 tbsp balsamic vinegar ½ tsp caster sugar pinch chilli flakes 50g/1¾oz spinach good-quality extra virgin olive oil, to serve (optional) Method Pour 600ml/21fl oz water into a large saucepan and add 1 tsp sea salt. Bring to the boil, then whisk in the polenta – it will cook very quickly, around 3–5 minutes. Beat in the Parmesan and butter, then taste to see if it needs more salt. Keep it warm over a low heat, covering the surface with a sheet of baking paper to prevent a skin from forming. Stir the polenta occasionally while you quickly cook the prawns.To make the prawns, put a frying pan over a high heat. Once hot, add the oil and garlic, then throw in the prawns, cherry tomatoes, balsamic, sugar and chilli flakes. The prawns will change colour from blue to pink once they’re cooked. This will take 2–3 minutes. Remove from the heat and add the spinach, stirring to wilt.Stir the polenta once more – if it seems dry, add some milk (a little bit at a time) to loosen it up.Spoon the polenta into the middle of the plates or bowls, creating little wells in the centre of the mounds. Spoon the prawns on top. Finish with some Parmesan and a drizzle of extra virgin olive oil, if you like. Pour 600ml/21fl oz water into a large saucepan and add 1 tsp sea salt. Bring to the boil, then whisk in the polenta – it will cook very quickly, around 3–5 minutes. Beat in the Parmesan and butter, then taste to see if it needs more salt. Keep it warm over a low heat, covering the surface with a sheet of baking paper to prevent a skin from forming. Stir the polenta occasionally while you quickly cook the prawns. Pour 600ml/21fl oz water into a large saucepan and add 1 tsp sea salt. Bring to the boil, then whisk in the polenta – it will cook very quickly, around 3–5 minutes. Beat in the Parmesan and butter, then taste to see if it needs more salt. Keep it warm over a low heat, covering the surface with a sheet of baking paper to prevent a skin from forming. Stir the polenta occasionally while you quickly cook the prawns. To make the prawns, put a frying pan over a high heat. Once hot, add the oil and garlic, then throw in the prawns, cherry tomatoes, balsamic, sugar and chilli flakes. The prawns will change colour from blue to pink once they’re cooked. This will take 2–3 minutes. Remove from the heat and add the spinach, stirring to wilt. To make the prawns, put a frying pan over a high heat. Once hot, add the oil and garlic, then throw in the prawns, cherry tomatoes, balsamic, sugar and chilli flakes. The prawns will change colour from blue to pink once they’re cooked. This will take 2–3 minutes. Remove from the heat and add the spinach, stirring to wilt. Stir the polenta once more – if it seems dry, add some milk (a little bit at a time) to loosen it up. Stir the polenta once more – if it seems dry, add some milk (a little bit at a time) to loosen it up. Spoon the polenta into the middle of the plates or bowls, creating little wells in the centre of the mounds. Spoon the prawns on top. Finish with some Parmesan and a drizzle of extra virgin olive oil, if you like. Spoon the polenta into the middle of the plates or bowls, creating little wells in the centre of the mounds. Spoon the prawns on top. Finish with some Parmesan and a drizzle of extra virgin olive oil, if you like. | {
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"title": "Balsamic prawns with creamy polenta recipe",
"content": "Balsamic prawns with cherry tomatoes and creamy polenta An average of 4.8 out of 5 stars from 6 ratings Quick, colourful and packed with flavour – Anna Haugh’s pronto-prawns would make the perfect midweek dinner. 100g/3½oz quick-cook polenta50g/1¾oz finely grated Parmesan, plus extra to serve30g/1oz salted butter100ml/3½fl oz milk, if neededsea salt 100g/3½oz quick-cook polenta 50g/1¾oz finely grated Parmesan, plus extra to serve 30g/1oz salted butter 100ml/3½fl oz milk, if needed sea salt 1 tbsp vegetable oil1 garlic clove, halved300g/10½oz raw prawns, deveined 200g/7oz cherry tomatoes, halved3 tbsp balsamic vinegar½ tsp caster sugarpinch chilli flakes50g/1¾oz spinachgood-quality extra virgin olive oil, to serve (optional) 1 tbsp vegetable oil 1 garlic clove, halved 300g/10½oz raw prawns, deveined 200g/7oz cherry tomatoes, halved 3 tbsp balsamic vinegar ½ tsp caster sugar pinch chilli flakes 50g/1¾oz spinach good-quality extra virgin olive oil, to serve (optional) Method Pour 600ml/21fl oz water into a large saucepan and add 1 tsp sea salt. Bring to the boil, then whisk in the polenta – it will cook very quickly, around 3–5 minutes. Beat in the Parmesan and butter, then taste to see if it needs more salt. Keep it warm over a low heat, covering the surface with a sheet of baking paper to prevent a skin from forming. Stir the polenta occasionally while you quickly cook the prawns.To make the prawns, put a frying pan over a high heat. Once hot, add the oil and garlic, then throw in the prawns, cherry tomatoes, balsamic, sugar and chilli flakes. The prawns will change colour from blue to pink once they’re cooked. This will take 2–3 minutes. Remove from the heat and add the spinach, stirring to wilt.Stir the polenta once more – if it seems dry, add some milk (a little bit at a time) to loosen it up.Spoon the polenta into the middle of the plates or bowls, creating little wells in the centre of the mounds. Spoon the prawns on top. Finish with some Parmesan and a drizzle of extra virgin olive oil, if you like. Pour 600ml/21fl oz water into a large saucepan and add 1 tsp sea salt. Bring to the boil, then whisk in the polenta – it will cook very quickly, around 3–5 minutes. Beat in the Parmesan and butter, then taste to see if it needs more salt. Keep it warm over a low heat, covering the surface with a sheet of baking paper to prevent a skin from forming. Stir the polenta occasionally while you quickly cook the prawns. Pour 600ml/21fl oz water into a large saucepan and add 1 tsp sea salt. Bring to the boil, then whisk in the polenta – it will cook very quickly, around 3–5 minutes. Beat in the Parmesan and butter, then taste to see if it needs more salt. Keep it warm over a low heat, covering the surface with a sheet of baking paper to prevent a skin from forming. Stir the polenta occasionally while you quickly cook the prawns. To make the prawns, put a frying pan over a high heat. Once hot, add the oil and garlic, then throw in the prawns, cherry tomatoes, balsamic, sugar and chilli flakes. The prawns will change colour from blue to pink once they’re cooked. This will take 2–3 minutes. Remove from the heat and add the spinach, stirring to wilt. To make the prawns, put a frying pan over a high heat. Once hot, add the oil and garlic, then throw in the prawns, cherry tomatoes, balsamic, sugar and chilli flakes. The prawns will change colour from blue to pink once they’re cooked. This will take 2–3 minutes. Remove from the heat and add the spinach, stirring to wilt. Stir the polenta once more – if it seems dry, add some milk (a little bit at a time) to loosen it up. Stir the polenta once more – if it seems dry, add some milk (a little bit at a time) to loosen it up. Spoon the polenta into the middle of the plates or bowls, creating little wells in the centre of the mounds. Spoon the prawns on top. Finish with some Parmesan and a drizzle of extra virgin olive oil, if you like. Spoon the polenta into the middle of the plates or bowls, creating little wells in the centre of the mounds. Spoon the prawns on top. Finish with some Parmesan and a drizzle of extra virgin olive oil, if you like."
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} | aea6bd48a90fba87b847219aee40c84ce184393bdbde90dcb28aa313c7c7838b | Cooking a whole salmon recipe
An average of 5.0 out of 5 stars from 4 ratings A classic dish good at buffets and for large number of guests. Can be prepared in advance. 1 whole salmon, 3-4kg/6.5-10lb in weight, gutted and cleaned4 sprigs fresh parsley½ lemon, sliced2 bay leaves150ml/5fl oz dry white wine2 tbsp vegetable oil 1 whole salmon, 3-4kg/6.5-10lb in weight, gutted and cleaned 4 sprigs fresh parsley ½ lemon, sliced 2 bay leaves 150ml/5fl oz dry white wine 2 tbsp vegetable oil Method Heat the oven to 190C/375F/Gas 5.Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top.Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine.Bake the fish for 50-60 minutes.Serve hot or cold. If you want to serve it cold, allow the fish to cool in the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress. Heat the oven to 190C/375F/Gas 5. Heat the oven to 190C/375F/Gas 5. Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top. Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top. Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine. Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine. Bake the fish for 50-60 minutes. Bake the fish for 50-60 minutes. Serve hot or cold. If you want to serve it cold, allow the fish to cool in the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress. Serve hot or cold. If you want to serve it cold, allow the fish to cool in the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress. | {
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"title": "Cooking a whole salmon recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings A classic dish good at buffets and for large number of guests. Can be prepared in advance. 1 whole salmon, 3-4kg/6.5-10lb in weight, gutted and cleaned4 sprigs fresh parsley½ lemon, sliced2 bay leaves150ml/5fl oz dry white wine2 tbsp vegetable oil 1 whole salmon, 3-4kg/6.5-10lb in weight, gutted and cleaned 4 sprigs fresh parsley ½ lemon, sliced 2 bay leaves 150ml/5fl oz dry white wine 2 tbsp vegetable oil Method Heat the oven to 190C/375F/Gas 5.Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top.Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine.Bake the fish for 50-60 minutes.Serve hot or cold. If you want to serve it cold, allow the fish to cool in the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress. Heat the oven to 190C/375F/Gas 5. Heat the oven to 190C/375F/Gas 5. Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top. Take 2 large sheets of foil and place on top of each other in a roasting tin. Spread the oil on the foil and place the salmon on top. Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine. Put the parsley, lemon slices and bay leaves into the body cavity. Fold the edges of the foil together but just before sealing, pour in the wine. Bake the fish for 50-60 minutes. Bake the fish for 50-60 minutes. Serve hot or cold. If you want to serve it cold, allow the fish to cool in the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress. Serve hot or cold. If you want to serve it cold, allow the fish to cool in the parcel and then gently peel off the skin and garnish with thinly sliced cucumber and watercress."
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} | 073cd157aa03e44398741ffe80f09a69453e13d85fd95863c4eafb6b3d4d0de9 | Easy pad Thai recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/padthai_67953_16x9.jpg Try Jill Dupleix's simple recipe for authentic pad Thai noodles. 1 tbsp dried shrimps (optional)100g dried rice stick noodles3 tbsp vegetable oil2 eggs, lightly beaten2 garlic cloves, smashed200g small fresh prawns, peeled100g bean sprouts, rinsed2 spring onion greens, chopped into 3cm/1in lengths3 tbsp Thai fish sauce (nam pla)1 tbsp tomato ketchup2 tbsp lime juice½ tsp dried chilli flakes or cayenne1 tbsp palm or brown sugar2 tbsp roasted peanuts, lightly crushed2 tbsp coriander sprigs1 lime, quartered 1 tbsp dried shrimps (optional) 100g dried rice stick noodles 3 tbsp vegetable oil 2 eggs, lightly beaten 2 garlic cloves, smashed 200g small fresh prawns, peeled 100g bean sprouts, rinsed 2 spring onion greens, chopped into 3cm/1in lengths 3 tbsp Thai fish sauce (nam pla) 1 tbsp tomato ketchup 2 tbsp lime juice ½ tsp dried chilli flakes or cayenne 1 tbsp palm or brown sugar 2 tbsp roasted peanuts, lightly crushed 2 tbsp coriander sprigs 1 lime, quartered Method Grind the dried shrimps to a fluffy powder in an electric coffee grinder (you can clean out the grinder by whizzing raw rice in it).Cover the noodles with boiling water and leave for 15 minutes or until al dente. Rinse in cold water and drain well, then use 1 tsp of oil to coat your hands and run them through the noodles to help prevent sticking.To make the omelette, heat 1 tbsp of the oil in a wok and swirl to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run a knife around the edge, turn out, slice into strips and set aside.To cook the noodles, add remaining oil to the wok and heat. Add the garlic and the prawns and toss over high heat. Set the prawns aside.In turn, add the noodles, omelette strips, bean sprouts, spring onions, shrimp powder, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat.To serve, scatter with crushed peanuts, coriander leaves and quartered limes. Grind the dried shrimps to a fluffy powder in an electric coffee grinder (you can clean out the grinder by whizzing raw rice in it). Grind the dried shrimps to a fluffy powder in an electric coffee grinder (you can clean out the grinder by whizzing raw rice in it). Cover the noodles with boiling water and leave for 15 minutes or until al dente. Rinse in cold water and drain well, then use 1 tsp of oil to coat your hands and run them through the noodles to help prevent sticking. Cover the noodles with boiling water and leave for 15 minutes or until al dente. Rinse in cold water and drain well, then use 1 tsp of oil to coat your hands and run them through the noodles to help prevent sticking. To make the omelette, heat 1 tbsp of the oil in a wok and swirl to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run a knife around the edge, turn out, slice into strips and set aside. To make the omelette, heat 1 tbsp of the oil in a wok and swirl to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run a knife around the edge, turn out, slice into strips and set aside. To cook the noodles, add remaining oil to the wok and heat. Add the garlic and the prawns and toss over high heat. Set the prawns aside. To cook the noodles, add remaining oil to the wok and heat. Add the garlic and the prawns and toss over high heat. Set the prawns aside. In turn, add the noodles, omelette strips, bean sprouts, spring onions, shrimp powder, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat. In turn, add the noodles, omelette strips, bean sprouts, spring onions, shrimp powder, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat. To serve, scatter with crushed peanuts, coriander leaves and quartered limes. To serve, scatter with crushed peanuts, coriander leaves and quartered limes. | {
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"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/padthai_67953_16x9.jpg Try Jill Dupleix's simple recipe for authentic pad Thai noodles. 1 tbsp dried shrimps (optional)100g dried rice stick noodles3 tbsp vegetable oil2 eggs, lightly beaten2 garlic cloves, smashed200g small fresh prawns, peeled100g bean sprouts, rinsed2 spring onion greens, chopped into 3cm/1in lengths3 tbsp Thai fish sauce (nam pla)1 tbsp tomato ketchup2 tbsp lime juice½ tsp dried chilli flakes or cayenne1 tbsp palm or brown sugar2 tbsp roasted peanuts, lightly crushed2 tbsp coriander sprigs1 lime, quartered 1 tbsp dried shrimps (optional) 100g dried rice stick noodles 3 tbsp vegetable oil 2 eggs, lightly beaten 2 garlic cloves, smashed 200g small fresh prawns, peeled 100g bean sprouts, rinsed 2 spring onion greens, chopped into 3cm/1in lengths 3 tbsp Thai fish sauce (nam pla) 1 tbsp tomato ketchup 2 tbsp lime juice ½ tsp dried chilli flakes or cayenne 1 tbsp palm or brown sugar 2 tbsp roasted peanuts, lightly crushed 2 tbsp coriander sprigs 1 lime, quartered Method Grind the dried shrimps to a fluffy powder in an electric coffee grinder (you can clean out the grinder by whizzing raw rice in it).Cover the noodles with boiling water and leave for 15 minutes or until al dente. Rinse in cold water and drain well, then use 1 tsp of oil to coat your hands and run them through the noodles to help prevent sticking.To make the omelette, heat 1 tbsp of the oil in a wok and swirl to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run a knife around the edge, turn out, slice into strips and set aside.To cook the noodles, add remaining oil to the wok and heat. Add the garlic and the prawns and toss over high heat. Set the prawns aside.In turn, add the noodles, omelette strips, bean sprouts, spring onions, shrimp powder, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat.To serve, scatter with crushed peanuts, coriander leaves and quartered limes. Grind the dried shrimps to a fluffy powder in an electric coffee grinder (you can clean out the grinder by whizzing raw rice in it). Grind the dried shrimps to a fluffy powder in an electric coffee grinder (you can clean out the grinder by whizzing raw rice in it). Cover the noodles with boiling water and leave for 15 minutes or until al dente. Rinse in cold water and drain well, then use 1 tsp of oil to coat your hands and run them through the noodles to help prevent sticking. Cover the noodles with boiling water and leave for 15 minutes or until al dente. Rinse in cold water and drain well, then use 1 tsp of oil to coat your hands and run them through the noodles to help prevent sticking. To make the omelette, heat 1 tbsp of the oil in a wok and swirl to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run a knife around the edge, turn out, slice into strips and set aside. To make the omelette, heat 1 tbsp of the oil in a wok and swirl to coat the surface. Pour in the beaten eggs and swirl to make a very thin omelette. Run a knife around the edge, turn out, slice into strips and set aside. To cook the noodles, add remaining oil to the wok and heat. Add the garlic and the prawns and toss over high heat. Set the prawns aside. To cook the noodles, add remaining oil to the wok and heat. Add the garlic and the prawns and toss over high heat. Set the prawns aside. In turn, add the noodles, omelette strips, bean sprouts, spring onions, shrimp powder, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat. In turn, add the noodles, omelette strips, bean sprouts, spring onions, shrimp powder, fish sauce, ketchup, lime juice, chilli and sugar, tossing constantly over high heat. To serve, scatter with crushed peanuts, coriander leaves and quartered limes. To serve, scatter with crushed peanuts, coriander leaves and quartered limes."
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} | f35ae1e40b1c69095601be193cb3afc9ecb96c7e68c4e66190b53d24ad0ef968 | Prawn risotto recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_risotto_17621_16x9.jpg Prawns are overlooked as a risotto ingredient, but they make for a full-flavoured and surprising, light and bright dish. Each serving provides 591 kcals, 37g protein, 67g carbohydrates (of which 2g sugars) 17g fat (of which 3g saturates), 3g fibre and 0.8g salt. 500g/1lb 2oz prawns in shells, peeled and black vein removed, shells and heads reserved (or 350g/12oz peeled prawns)1.3 litres/2¼ pints water (or light fish stock)1 small brown onion, finely chopped1 stick celery, finely chopped1 small fennel bulb, finely chopped (optional)pinch salt5 tbsp extra virgin olive oil, plus extra to serve320g/11½oz risotto rice100ml/3½fl oz dry white wine1 lemon, zest only1 tbsp roughly chopped fresh parsley (optional), to serve 500g/1lb 2oz prawns in shells, peeled and black vein removed, shells and heads reserved (or 350g/12oz peeled prawns) 1.3 litres/2¼ pints water (or light fish stock) 1 small brown onion, finely chopped 1 stick celery, finely chopped 1 small fennel bulb, finely chopped (optional) pinch salt 5 tbsp extra virgin olive oil, plus extra to serve 320g/11½oz risotto rice 100ml/3½fl oz dry white wine 1 lemon, zest only 1 tbsp roughly chopped fresh parsley (optional), to serve Method To make the prawn stock, put the reserved heads, shells and tails in a pan and cover with 1.5 litres/2¾ pints of cold water. Add a pinch of salt, bring to a gentle boil, then simmer for 20 minutes. Strain the prawn stock into a clean pan and keep warm at the back of the stove. If you are using peeled prawns, put the fish stock in a pan and warm.Put the olive oil, chopped vegetables and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook the vegetables over a medium-low heat until soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil.Add the wine and let it evaporate. Make a note of the time, and start adding the prawn stock or fish stock a ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the prawns after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.Remove the pan from the heat and stir in a tablespoon of olive oil and some lemon zest, to taste. Add a pinch of chopped parsley if using, and serve. To make the prawn stock, put the reserved heads, shells and tails in a pan and cover with 1.5 litres/2¾ pints of cold water. Add a pinch of salt, bring to a gentle boil, then simmer for 20 minutes. Strain the prawn stock into a clean pan and keep warm at the back of the stove. If you are using peeled prawns, put the fish stock in a pan and warm. To make the prawn stock, put the reserved heads, shells and tails in a pan and cover with 1.5 litres/2¾ pints of cold water. Add a pinch of salt, bring to a gentle boil, then simmer for 20 minutes. Strain the prawn stock into a clean pan and keep warm at the back of the stove. If you are using peeled prawns, put the fish stock in a pan and warm. Put the olive oil, chopped vegetables and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook the vegetables over a medium-low heat until soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil. Put the olive oil, chopped vegetables and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook the vegetables over a medium-low heat until soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil. Add the wine and let it evaporate. Make a note of the time, and start adding the prawn stock or fish stock a ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the prawns after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy. Add the wine and let it evaporate. Make a note of the time, and start adding the prawn stock or fish stock a ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the prawns after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy. Remove the pan from the heat and stir in a tablespoon of olive oil and some lemon zest, to taste. Add a pinch of chopped parsley if using, and serve. Remove the pan from the heat and stir in a tablespoon of olive oil and some lemon zest, to taste. Add a pinch of chopped parsley if using, and serve. Recipe tips It is worth buying prawns in their shells for this recipe. It may seem like a faff to peel them, but the heads and shells create a glorious stock when simmered, which will go back into your risotto. Use the best risotto rice you can find – ideally arborio, carnaroli or vialone nano rice. | {
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"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_risotto_17621_16x9.jpg Prawns are overlooked as a risotto ingredient, but they make for a full-flavoured and surprising, light and bright dish. Each serving provides 591 kcals, 37g protein, 67g carbohydrates (of which 2g sugars) 17g fat (of which 3g saturates), 3g fibre and 0.8g salt. 500g/1lb 2oz prawns in shells, peeled and black vein removed, shells and heads reserved (or 350g/12oz peeled prawns)1.3 litres/2¼ pints water (or light fish stock)1 small brown onion, finely chopped1 stick celery, finely chopped1 small fennel bulb, finely chopped (optional)pinch salt5 tbsp extra virgin olive oil, plus extra to serve320g/11½oz risotto rice100ml/3½fl oz dry white wine1 lemon, zest only1 tbsp roughly chopped fresh parsley (optional), to serve 500g/1lb 2oz prawns in shells, peeled and black vein removed, shells and heads reserved (or 350g/12oz peeled prawns) 1.3 litres/2¼ pints water (or light fish stock) 1 small brown onion, finely chopped 1 stick celery, finely chopped 1 small fennel bulb, finely chopped (optional) pinch salt 5 tbsp extra virgin olive oil, plus extra to serve 320g/11½oz risotto rice 100ml/3½fl oz dry white wine 1 lemon, zest only 1 tbsp roughly chopped fresh parsley (optional), to serve Method To make the prawn stock, put the reserved heads, shells and tails in a pan and cover with 1.5 litres/2¾ pints of cold water. Add a pinch of salt, bring to a gentle boil, then simmer for 20 minutes. Strain the prawn stock into a clean pan and keep warm at the back of the stove. If you are using peeled prawns, put the fish stock in a pan and warm.Put the olive oil, chopped vegetables and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook the vegetables over a medium-low heat until soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil.Add the wine and let it evaporate. Make a note of the time, and start adding the prawn stock or fish stock a ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the prawns after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.Remove the pan from the heat and stir in a tablespoon of olive oil and some lemon zest, to taste. Add a pinch of chopped parsley if using, and serve. To make the prawn stock, put the reserved heads, shells and tails in a pan and cover with 1.5 litres/2¾ pints of cold water. Add a pinch of salt, bring to a gentle boil, then simmer for 20 minutes. Strain the prawn stock into a clean pan and keep warm at the back of the stove. If you are using peeled prawns, put the fish stock in a pan and warm. To make the prawn stock, put the reserved heads, shells and tails in a pan and cover with 1.5 litres/2¾ pints of cold water. Add a pinch of salt, bring to a gentle boil, then simmer for 20 minutes. Strain the prawn stock into a clean pan and keep warm at the back of the stove. If you are using peeled prawns, put the fish stock in a pan and warm. Put the olive oil, chopped vegetables and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook the vegetables over a medium-low heat until soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil. Put the olive oil, chopped vegetables and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook the vegetables over a medium-low heat until soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil. Add the wine and let it evaporate. Make a note of the time, and start adding the prawn stock or fish stock a ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the prawns after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy. Add the wine and let it evaporate. Make a note of the time, and start adding the prawn stock or fish stock a ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the prawns after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy. Remove the pan from the heat and stir in a tablespoon of olive oil and some lemon zest, to taste. Add a pinch of chopped parsley if using, and serve. Remove the pan from the heat and stir in a tablespoon of olive oil and some lemon zest, to taste. Add a pinch of chopped parsley if using, and serve. Recipe tips It is worth buying prawns in their shells for this recipe. It may seem like a faff to peel them, but the heads and shells create a glorious stock when simmered, which will go back into your risotto. Use the best risotto rice you can find – ideally arborio, carnaroli or vialone nano rice."
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} | c8ac7872c59930b217eae27ec0448fec3e76135f45b5b35d041fa0e32ebc0033 | Prawn dim sum recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawnporkandvegetabl_88714_16x9.jpg James Martin’s dim sum of steamed prawn parcels are served with two types of spicy dip – a great starter for sharing. 3 tbsp soy sauce1 tbsp sesame oil2 red chillies, finely chopped3 tbsp rice vinegar1 tbsp sugar 3 tbsp soy sauce 1 tbsp sesame oil 2 red chillies, finely chopped 3 tbsp rice vinegar 1 tbsp sugar 250g/9oz raw king prawns, peeled and de-veined50g/2oz bamboo shoots, finely sliced1 tbsp sesame oil1 tbsp dry sherry or rice wine¼ tsp ground white pepper1 tsp caster sugar1 tsp salt16 ready-made dim sum wrappers (available from Asian supermarkets) 250g/9oz raw king prawns, peeled and de-veined 50g/2oz bamboo shoots, finely sliced 1 tbsp sesame oil 1 tbsp dry sherry or rice wine ¼ tsp ground white pepper 1 tsp caster sugar 1 tsp salt 16 ready-made dim sum wrappers (available from Asian supermarkets) Method For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together.Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl.For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly.Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges.Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately.To serve, place the dim sum onto a serving plate with both bowls of dips alongside. For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together. For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together. Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl. Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl. For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly. For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly. Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges. Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges. Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately. Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately. To serve, place the dim sum onto a serving plate with both bowls of dips alongside. To serve, place the dim sum onto a serving plate with both bowls of dips alongside. Recipe tips Tip: The prawn mixture can be made in advance and chilled until needed. The dim sum need to be prepared at the last minute and served immediately. | {
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"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawnporkandvegetabl_88714_16x9.jpg James Martin’s dim sum of steamed prawn parcels are served with two types of spicy dip – a great starter for sharing. 3 tbsp soy sauce1 tbsp sesame oil2 red chillies, finely chopped3 tbsp rice vinegar1 tbsp sugar 3 tbsp soy sauce 1 tbsp sesame oil 2 red chillies, finely chopped 3 tbsp rice vinegar 1 tbsp sugar 250g/9oz raw king prawns, peeled and de-veined50g/2oz bamboo shoots, finely sliced1 tbsp sesame oil1 tbsp dry sherry or rice wine¼ tsp ground white pepper1 tsp caster sugar1 tsp salt16 ready-made dim sum wrappers (available from Asian supermarkets) 250g/9oz raw king prawns, peeled and de-veined 50g/2oz bamboo shoots, finely sliced 1 tbsp sesame oil 1 tbsp dry sherry or rice wine ¼ tsp ground white pepper 1 tsp caster sugar 1 tsp salt 16 ready-made dim sum wrappers (available from Asian supermarkets) Method For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together.Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl.For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly.Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges.Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately.To serve, place the dim sum onto a serving plate with both bowls of dips alongside. For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together. For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together. Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl. Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl. For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly. For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly. Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges. Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges. Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately. Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately. To serve, place the dim sum onto a serving plate with both bowls of dips alongside. To serve, place the dim sum onto a serving plate with both bowls of dips alongside. Recipe tips Tip: The prawn mixture can be made in advance and chilled until needed. The dim sum need to be prepared at the last minute and served immediately."
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} | 7b981b27b864e28b49ff3a0811d025d0109434fd6bfca5f4aee3516e01703f04 | Thai-style steamed red snapper recipe
An average of 0.0 out of 5 stars from 0 ratings This fragrant and easy red snapper dish can be cooked in under 15 minutes and is full of sweet, salty and sharp flavours. 4 red snapper fillets, pin-bones removed and skin lightly slashed on 2 fillets 4 red snapper fillets, pin-bones removed and skin lightly slashed on 2 fillets 1 green chilli, diced2 tbsp chopped coriander stalks6 raw king prawns, shells removed1½ tbsp Thai fish sauce2cm/1in fresh root ginger, grated2 garlic cloves, chopped1 tbsp tamarind paste1 tsp brown sugar1 lime, juice only 1 green chilli, diced 2 tbsp chopped coriander stalks 6 raw king prawns, shells removed 1½ tbsp Thai fish sauce 2cm/1in fresh root ginger, grated 2 garlic cloves, chopped 1 tbsp tamarind paste 1 tsp brown sugar 1 lime, juice only 2 limes, juice only1 tsp crushed coriander seeds100ml/3½fl oz white wine2 lemongrass sticks, finely shredded1 shallot, peeled and chopped1 garlic clove, smashed150g/5½oz unsalted buttersalt and freshly ground black pepper 2 limes, juice only 1 tsp crushed coriander seeds 100ml/3½fl oz white wine 2 lemongrass sticks, finely shredded 1 shallot, peeled and chopped 1 garlic clove, smashed 150g/5½oz unsalted butter salt and freshly ground black pepper 4 king prawns1 tbsp olive oil1 red bird's-eye chilli, finely choppedcoriander cress, to garnish 4 king prawns 1 tbsp olive oil 1 red bird's-eye chilli, finely chopped coriander cress, to garnish Method To make the filling, blend all of the ingredients in a food processor or blender to a rough paste. Spread the filling on the flesh side of 2 of the red snapper fillets, and place the other fillets on top, skin-side up. Tie with string in 4 places so they don’t fall apart or curl up while cooking. Place a steamer over a pan of simmering water. Put the fish fillets onto a plate and place inside the steamer. Cover and steam for 6–8 minutes, or until cooked through.To make the lemongrass sauce, place all of the ingredients, except the butter, in a saucepan and bring to the boil. Cook until the liquid is reduced to 1–2 tablespoons. Slowly whisk in the butter until it is melted and incorporated. Strain the sauce into two warmed bowls and season with salt and pepper. To make the prawns, heat the oil in a frying pan over a high heat. Add the prawns and the chilli and stir fry for a few minutes until the prawns are cooked through.Remove the string from the red snapper and place into the bowls. Dot the cooked prawns around the fish and garnish with the coriander cress. To make the filling, blend all of the ingredients in a food processor or blender to a rough paste. To make the filling, blend all of the ingredients in a food processor or blender to a rough paste. Spread the filling on the flesh side of 2 of the red snapper fillets, and place the other fillets on top, skin-side up. Tie with string in 4 places so they don’t fall apart or curl up while cooking. Spread the filling on the flesh side of 2 of the red snapper fillets, and place the other fillets on top, skin-side up. Tie with string in 4 places so they don’t fall apart or curl up while cooking. Place a steamer over a pan of simmering water. Put the fish fillets onto a plate and place inside the steamer. Cover and steam for 6–8 minutes, or until cooked through. Place a steamer over a pan of simmering water. Put the fish fillets onto a plate and place inside the steamer. Cover and steam for 6–8 minutes, or until cooked through. To make the lemongrass sauce, place all of the ingredients, except the butter, in a saucepan and bring to the boil. Cook until the liquid is reduced to 1–2 tablespoons. Slowly whisk in the butter until it is melted and incorporated. Strain the sauce into two warmed bowls and season with salt and pepper. To make the lemongrass sauce, place all of the ingredients, except the butter, in a saucepan and bring to the boil. Cook until the liquid is reduced to 1–2 tablespoons. Slowly whisk in the butter until it is melted and incorporated. Strain the sauce into two warmed bowls and season with salt and pepper. To make the prawns, heat the oil in a frying pan over a high heat. Add the prawns and the chilli and stir fry for a few minutes until the prawns are cooked through. To make the prawns, heat the oil in a frying pan over a high heat. Add the prawns and the chilli and stir fry for a few minutes until the prawns are cooked through. Remove the string from the red snapper and place into the bowls. Dot the cooked prawns around the fish and garnish with the coriander cress. Remove the string from the red snapper and place into the bowls. Dot the cooked prawns around the fish and garnish with the coriander cress. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings This fragrant and easy red snapper dish can be cooked in under 15 minutes and is full of sweet, salty and sharp flavours. 4 red snapper fillets, pin-bones removed and skin lightly slashed on 2 fillets 4 red snapper fillets, pin-bones removed and skin lightly slashed on 2 fillets 1 green chilli, diced2 tbsp chopped coriander stalks6 raw king prawns, shells removed1½ tbsp Thai fish sauce2cm/1in fresh root ginger, grated2 garlic cloves, chopped1 tbsp tamarind paste1 tsp brown sugar1 lime, juice only 1 green chilli, diced 2 tbsp chopped coriander stalks 6 raw king prawns, shells removed 1½ tbsp Thai fish sauce 2cm/1in fresh root ginger, grated 2 garlic cloves, chopped 1 tbsp tamarind paste 1 tsp brown sugar 1 lime, juice only 2 limes, juice only1 tsp crushed coriander seeds100ml/3½fl oz white wine2 lemongrass sticks, finely shredded1 shallot, peeled and chopped1 garlic clove, smashed150g/5½oz unsalted buttersalt and freshly ground black pepper 2 limes, juice only 1 tsp crushed coriander seeds 100ml/3½fl oz white wine 2 lemongrass sticks, finely shredded 1 shallot, peeled and chopped 1 garlic clove, smashed 150g/5½oz unsalted butter salt and freshly ground black pepper 4 king prawns1 tbsp olive oil1 red bird's-eye chilli, finely choppedcoriander cress, to garnish 4 king prawns 1 tbsp olive oil 1 red bird's-eye chilli, finely chopped coriander cress, to garnish Method To make the filling, blend all of the ingredients in a food processor or blender to a rough paste. Spread the filling on the flesh side of 2 of the red snapper fillets, and place the other fillets on top, skin-side up. Tie with string in 4 places so they don’t fall apart or curl up while cooking. Place a steamer over a pan of simmering water. Put the fish fillets onto a plate and place inside the steamer. Cover and steam for 6–8 minutes, or until cooked through.To make the lemongrass sauce, place all of the ingredients, except the butter, in a saucepan and bring to the boil. Cook until the liquid is reduced to 1–2 tablespoons. Slowly whisk in the butter until it is melted and incorporated. Strain the sauce into two warmed bowls and season with salt and pepper. To make the prawns, heat the oil in a frying pan over a high heat. Add the prawns and the chilli and stir fry for a few minutes until the prawns are cooked through.Remove the string from the red snapper and place into the bowls. Dot the cooked prawns around the fish and garnish with the coriander cress. To make the filling, blend all of the ingredients in a food processor or blender to a rough paste. To make the filling, blend all of the ingredients in a food processor or blender to a rough paste. Spread the filling on the flesh side of 2 of the red snapper fillets, and place the other fillets on top, skin-side up. Tie with string in 4 places so they don’t fall apart or curl up while cooking. Spread the filling on the flesh side of 2 of the red snapper fillets, and place the other fillets on top, skin-side up. Tie with string in 4 places so they don’t fall apart or curl up while cooking. Place a steamer over a pan of simmering water. Put the fish fillets onto a plate and place inside the steamer. Cover and steam for 6–8 minutes, or until cooked through. Place a steamer over a pan of simmering water. Put the fish fillets onto a plate and place inside the steamer. Cover and steam for 6–8 minutes, or until cooked through. To make the lemongrass sauce, place all of the ingredients, except the butter, in a saucepan and bring to the boil. Cook until the liquid is reduced to 1–2 tablespoons. Slowly whisk in the butter until it is melted and incorporated. Strain the sauce into two warmed bowls and season with salt and pepper. To make the lemongrass sauce, place all of the ingredients, except the butter, in a saucepan and bring to the boil. Cook until the liquid is reduced to 1–2 tablespoons. Slowly whisk in the butter until it is melted and incorporated. Strain the sauce into two warmed bowls and season with salt and pepper. To make the prawns, heat the oil in a frying pan over a high heat. Add the prawns and the chilli and stir fry for a few minutes until the prawns are cooked through. To make the prawns, heat the oil in a frying pan over a high heat. Add the prawns and the chilli and stir fry for a few minutes until the prawns are cooked through. Remove the string from the red snapper and place into the bowls. Dot the cooked prawns around the fish and garnish with the coriander cress. Remove the string from the red snapper and place into the bowls. Dot the cooked prawns around the fish and garnish with the coriander cress."
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} | ad879f14d51f5505702ebb5adf0c0101d753d3d2b1596ed6ee55c013b3fdf33b | Arroz verde recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arroz_verde_49624_16x9.jpg Bring the flavours of the sea and the holiday vibes to your table with this arroz verde recipe inspired by Rick Stein's trip to Cadiz. It's packed with shellfish and garlic - perfect for an early autumn dinner party as the clams come back in season. 1kg/2lb 4oz fish bones, such as lemon sole, brill and plaice1 onion, roughly chopped1 fennel bulb, roughly chopped100g/3½oz celery, sliced100g/3½oz carrot, roughly chopped25g/1oz button mushrooms, sliced1 sprig fresh thyme 1kg/2lb 4oz fish bones, such as lemon sole, brill and plaice 1 onion, roughly chopped 1 fennel bulb, roughly chopped 100g/3½oz celery, sliced 100g/3½oz carrot, roughly chopped 25g/1oz button mushrooms, sliced 1 sprig fresh thyme 4 tbsp olive oil60g/2¼oz shallots, finely chopped12 garlic cloves, finely chopped1 litre/1¾ pints fish stock (see above)100g/3½oz finely chopped flatleaf parsley 1½ tsp salt400g/14oz short-grain paella rice, such as calasparra30 raw clams, preferably palourdes (vongole), scrubbed200g/7oz raw small prawns, peeled 4 tbsp olive oil 60g/2¼oz shallots, finely chopped 12 garlic cloves, finely chopped 1 litre/1¾ pints fish stock (see above) 100g/3½oz finely chopped flatleaf parsley 1½ tsp salt 400g/14oz short-grain paella rice, such as calasparra 30 raw clams, preferably palourdes (vongole), scrubbed 200g/7oz raw small prawns, peeled 4 garlic cloves, crushed½ tsp fine table salt1 medium free-range egg yolk175ml/6fl oz extra virgin olive oil 4 garlic cloves, crushed ½ tsp fine table salt 1 medium free-range egg yolk 175ml/6fl oz extra virgin olive oil Method For the fish stock, put all the ingredients and 2½ litres/4½ pints water in a large pan and simmer gently for 30 minutes. Strain through a fine or muslin-lined sieve. If not using immediately, leave to cool, then refrigerate or freeze.For the arroz verde, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over medium heat. Add the shallots and fry for 5 minutes, or until soft. Add the garlic and fry for 40–60 seconds, then stir in the fish stock, parsley and salt and bring to the boil.Sprinkle in the rice, stir once, then leave to simmer vigorously over medium–high heat for 6 minutes. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and simmer gently for 12 minutes. Almost all the liquid should be absorbed and the rice should be pitted with small holes. Discard any clams that do not open after cooking.Meanwhile, for the aioli, mix the garlic and salt together to form a paste. Put in a food processor and add the yolk. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. Serve the arroz verde with the aioli. For the fish stock, put all the ingredients and 2½ litres/4½ pints water in a large pan and simmer gently for 30 minutes. Strain through a fine or muslin-lined sieve. If not using immediately, leave to cool, then refrigerate or freeze. For the fish stock, put all the ingredients and 2½ litres/4½ pints water in a large pan and simmer gently for 30 minutes. Strain through a fine or muslin-lined sieve. If not using immediately, leave to cool, then refrigerate or freeze. For the arroz verde, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over medium heat. Add the shallots and fry for 5 minutes, or until soft. Add the garlic and fry for 40–60 seconds, then stir in the fish stock, parsley and salt and bring to the boil. For the arroz verde, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over medium heat. Add the shallots and fry for 5 minutes, or until soft. Add the garlic and fry for 40–60 seconds, then stir in the fish stock, parsley and salt and bring to the boil. Sprinkle in the rice, stir once, then leave to simmer vigorously over medium–high heat for 6 minutes. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and simmer gently for 12 minutes. Almost all the liquid should be absorbed and the rice should be pitted with small holes. Discard any clams that do not open after cooking. Sprinkle in the rice, stir once, then leave to simmer vigorously over medium–high heat for 6 minutes. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and simmer gently for 12 minutes. Almost all the liquid should be absorbed and the rice should be pitted with small holes. Discard any clams that do not open after cooking. Meanwhile, for the aioli, mix the garlic and salt together to form a paste. Put in a food processor and add the yolk. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. Meanwhile, for the aioli, mix the garlic and salt together to form a paste. Put in a food processor and add the yolk. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. Serve the arroz verde with the aioli. Serve the arroz verde with the aioli. | {
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"title": "Arroz verde recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/arroz_verde_49624_16x9.jpg Bring the flavours of the sea and the holiday vibes to your table with this arroz verde recipe inspired by Rick Stein's trip to Cadiz. It's packed with shellfish and garlic - perfect for an early autumn dinner party as the clams come back in season. 1kg/2lb 4oz fish bones, such as lemon sole, brill and plaice1 onion, roughly chopped1 fennel bulb, roughly chopped100g/3½oz celery, sliced100g/3½oz carrot, roughly chopped25g/1oz button mushrooms, sliced1 sprig fresh thyme 1kg/2lb 4oz fish bones, such as lemon sole, brill and plaice 1 onion, roughly chopped 1 fennel bulb, roughly chopped 100g/3½oz celery, sliced 100g/3½oz carrot, roughly chopped 25g/1oz button mushrooms, sliced 1 sprig fresh thyme 4 tbsp olive oil60g/2¼oz shallots, finely chopped12 garlic cloves, finely chopped1 litre/1¾ pints fish stock (see above)100g/3½oz finely chopped flatleaf parsley 1½ tsp salt400g/14oz short-grain paella rice, such as calasparra30 raw clams, preferably palourdes (vongole), scrubbed200g/7oz raw small prawns, peeled 4 tbsp olive oil 60g/2¼oz shallots, finely chopped 12 garlic cloves, finely chopped 1 litre/1¾ pints fish stock (see above) 100g/3½oz finely chopped flatleaf parsley 1½ tsp salt 400g/14oz short-grain paella rice, such as calasparra 30 raw clams, preferably palourdes (vongole), scrubbed 200g/7oz raw small prawns, peeled 4 garlic cloves, crushed½ tsp fine table salt1 medium free-range egg yolk175ml/6fl oz extra virgin olive oil 4 garlic cloves, crushed ½ tsp fine table salt 1 medium free-range egg yolk 175ml/6fl oz extra virgin olive oil Method For the fish stock, put all the ingredients and 2½ litres/4½ pints water in a large pan and simmer gently for 30 minutes. Strain through a fine or muslin-lined sieve. If not using immediately, leave to cool, then refrigerate or freeze.For the arroz verde, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over medium heat. Add the shallots and fry for 5 minutes, or until soft. Add the garlic and fry for 40–60 seconds, then stir in the fish stock, parsley and salt and bring to the boil.Sprinkle in the rice, stir once, then leave to simmer vigorously over medium–high heat for 6 minutes. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and simmer gently for 12 minutes. Almost all the liquid should be absorbed and the rice should be pitted with small holes. Discard any clams that do not open after cooking.Meanwhile, for the aioli, mix the garlic and salt together to form a paste. Put in a food processor and add the yolk. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. Serve the arroz verde with the aioli. For the fish stock, put all the ingredients and 2½ litres/4½ pints water in a large pan and simmer gently for 30 minutes. Strain through a fine or muslin-lined sieve. If not using immediately, leave to cool, then refrigerate or freeze. For the fish stock, put all the ingredients and 2½ litres/4½ pints water in a large pan and simmer gently for 30 minutes. Strain through a fine or muslin-lined sieve. If not using immediately, leave to cool, then refrigerate or freeze. For the arroz verde, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over medium heat. Add the shallots and fry for 5 minutes, or until soft. Add the garlic and fry for 40–60 seconds, then stir in the fish stock, parsley and salt and bring to the boil. For the arroz verde, heat the oil in a 28–30cm/11–12in shallow flameproof casserole over medium heat. Add the shallots and fry for 5 minutes, or until soft. Add the garlic and fry for 40–60 seconds, then stir in the fish stock, parsley and salt and bring to the boil. Sprinkle in the rice, stir once, then leave to simmer vigorously over medium–high heat for 6 minutes. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and simmer gently for 12 minutes. Almost all the liquid should be absorbed and the rice should be pitted with small holes. Discard any clams that do not open after cooking. Sprinkle in the rice, stir once, then leave to simmer vigorously over medium–high heat for 6 minutes. Put the clams and prawns on top and shake the pan briefly so they sink into the rice a little. Lower the heat and simmer gently for 12 minutes. Almost all the liquid should be absorbed and the rice should be pitted with small holes. Discard any clams that do not open after cooking. Meanwhile, for the aioli, mix the garlic and salt together to form a paste. Put in a food processor and add the yolk. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. Meanwhile, for the aioli, mix the garlic and salt together to form a paste. Put in a food processor and add the yolk. Turn on the machine and very slowly trickle the oil through the hole in the lid until you have a thick emulsion. Serve the arroz verde with the aioli. Serve the arroz verde with the aioli."
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} | c2c8dffafb0cf3dc344dcc939f5453acf72d3f12c1e384b59eb992d8e88c0923 | Thai green prawn curry recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leelikolminicurrygre_12734_16x9.jpg This dish is called Leeli Kolmi Ni in Thailand. 2 tbsp oil1 onion, finely sliced6 garlic cloves, crushed4cm/1½in piece of fresh ginger, crushed2 hot green chillies, seeds removed, finely chopped½ tsp ground turmeric450ml/14fl oz can coconut milk4 green cardamom pods, lightly crushed4 cloves5-6 curry leaves (available from Asian grocers)2cm/¾in piece cinnamon stick2 tbsp chopped fresh coriander500g/1lb 2oz tiger prawns, cleaned and de-veined, shells removed but tail intact 2 tbsp oil 1 onion, finely sliced 6 garlic cloves, crushed 4cm/1½in piece of fresh ginger, crushed 2 hot green chillies, seeds removed, finely chopped ½ tsp ground turmeric 450ml/14fl oz can coconut milk 4 green cardamom pods, lightly crushed 4 cloves 5-6 curry leaves (available from Asian grocers) 2cm/¾in piece cinnamon stick 2 tbsp chopped fresh coriander 500g/1lb 2oz tiger prawns, cleaned and de-veined, shells removed but tail intact Method Heat the oil in a large heavy-based pan with a lid. Add the onion and cook until translucent.Add the garlic, ginger and green chillies and cook for two minutes, taking care not to let them brown. Add the turmeric and cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil, stirring right from the bottom of the mixture. Season with salt, then add the cardamom, cloves, curry leaves and cinnamon. Simmer for a couple of minutes, until the mixture has thickened slightly, then add the coriander and cook for another minute or two. Add the prawns and cook for 2-4 minutes, depending on their size. Cover the pan, remove from the heat and set aside for about five minutes. The prawns will continue to cook in the residual heat of the curry (more cooking on the stove will spoil the prawns by overcooking).Serve with steamed jasmine rice and a fresh onion salad. Heat the oil in a large heavy-based pan with a lid. Add the onion and cook until translucent. Heat the oil in a large heavy-based pan with a lid. Add the onion and cook until translucent. Add the garlic, ginger and green chillies and cook for two minutes, taking care not to let them brown. Add the garlic, ginger and green chillies and cook for two minutes, taking care not to let them brown. Add the turmeric and cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil, stirring right from the bottom of the mixture. Add the turmeric and cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil, stirring right from the bottom of the mixture. Season with salt, then add the cardamom, cloves, curry leaves and cinnamon. Simmer for a couple of minutes, until the mixture has thickened slightly, then add the coriander and cook for another minute or two. Season with salt, then add the cardamom, cloves, curry leaves and cinnamon. Simmer for a couple of minutes, until the mixture has thickened slightly, then add the coriander and cook for another minute or two. Add the prawns and cook for 2-4 minutes, depending on their size. Cover the pan, remove from the heat and set aside for about five minutes. The prawns will continue to cook in the residual heat of the curry (more cooking on the stove will spoil the prawns by overcooking). Add the prawns and cook for 2-4 minutes, depending on their size. Cover the pan, remove from the heat and set aside for about five minutes. The prawns will continue to cook in the residual heat of the curry (more cooking on the stove will spoil the prawns by overcooking). Serve with steamed jasmine rice and a fresh onion salad. Serve with steamed jasmine rice and a fresh onion salad. | {
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"title": "Thai green prawn curry 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/leelikolminicurrygre_12734_16x9.jpg This dish is called Leeli Kolmi Ni in Thailand. 2 tbsp oil1 onion, finely sliced6 garlic cloves, crushed4cm/1½in piece of fresh ginger, crushed2 hot green chillies, seeds removed, finely chopped½ tsp ground turmeric450ml/14fl oz can coconut milk4 green cardamom pods, lightly crushed4 cloves5-6 curry leaves (available from Asian grocers)2cm/¾in piece cinnamon stick2 tbsp chopped fresh coriander500g/1lb 2oz tiger prawns, cleaned and de-veined, shells removed but tail intact 2 tbsp oil 1 onion, finely sliced 6 garlic cloves, crushed 4cm/1½in piece of fresh ginger, crushed 2 hot green chillies, seeds removed, finely chopped ½ tsp ground turmeric 450ml/14fl oz can coconut milk 4 green cardamom pods, lightly crushed 4 cloves 5-6 curry leaves (available from Asian grocers) 2cm/¾in piece cinnamon stick 2 tbsp chopped fresh coriander 500g/1lb 2oz tiger prawns, cleaned and de-veined, shells removed but tail intact Method Heat the oil in a large heavy-based pan with a lid. Add the onion and cook until translucent.Add the garlic, ginger and green chillies and cook for two minutes, taking care not to let them brown. Add the turmeric and cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil, stirring right from the bottom of the mixture. Season with salt, then add the cardamom, cloves, curry leaves and cinnamon. Simmer for a couple of minutes, until the mixture has thickened slightly, then add the coriander and cook for another minute or two. Add the prawns and cook for 2-4 minutes, depending on their size. Cover the pan, remove from the heat and set aside for about five minutes. The prawns will continue to cook in the residual heat of the curry (more cooking on the stove will spoil the prawns by overcooking).Serve with steamed jasmine rice and a fresh onion salad. Heat the oil in a large heavy-based pan with a lid. Add the onion and cook until translucent. Heat the oil in a large heavy-based pan with a lid. Add the onion and cook until translucent. Add the garlic, ginger and green chillies and cook for two minutes, taking care not to let them brown. Add the garlic, ginger and green chillies and cook for two minutes, taking care not to let them brown. Add the turmeric and cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil, stirring right from the bottom of the mixture. Add the turmeric and cook for a few seconds, then pour in the coconut milk. Bring slowly to the boil, stirring right from the bottom of the mixture. Season with salt, then add the cardamom, cloves, curry leaves and cinnamon. Simmer for a couple of minutes, until the mixture has thickened slightly, then add the coriander and cook for another minute or two. Season with salt, then add the cardamom, cloves, curry leaves and cinnamon. Simmer for a couple of minutes, until the mixture has thickened slightly, then add the coriander and cook for another minute or two. Add the prawns and cook for 2-4 minutes, depending on their size. Cover the pan, remove from the heat and set aside for about five minutes. The prawns will continue to cook in the residual heat of the curry (more cooking on the stove will spoil the prawns by overcooking). Add the prawns and cook for 2-4 minutes, depending on their size. Cover the pan, remove from the heat and set aside for about five minutes. The prawns will continue to cook in the residual heat of the curry (more cooking on the stove will spoil the prawns by overcooking). Serve with steamed jasmine rice and a fresh onion salad. Serve with steamed jasmine rice and a fresh onion salad."
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} | b0472e196fd8bf52ccae30ea0fccb5df7468fb965923002b731534edf33b849b | Lobster thermidor recipe
An average of 4.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lobsterthermidor_73972_16x9.jpg Such a treat on Christmas Eve or for any deluxe special occasion. The chips are gilding the lily, but why not? 1x750g/1½lb lobster, cooked20g/¾oz fresh parmesan, grated 1x750g/1½lb lobster, cooked 20g/¾oz fresh parmesan, grated 25g/1oz butter1 shallot, finely chopped275ml/10fl oz fish stock55ml/2fl oz white wine110ml/4fl oz double cream½ tsp English mustard2 tbsp chopped parsley½ lemon, juice onlysalt and freshly ground black pepper 25g/1oz butter 1 shallot, finely chopped 275ml/10fl oz fish stock 55ml/2fl oz white wine 110ml/4fl oz double cream ½ tsp English mustard 2 tbsp chopped parsley ½ lemon, juice only salt and freshly ground black pepper 2 large floury potatoes, cut into 1.5cm/½in thick long chipsvegetable oil, for deep-frying 2 large floury potatoes, cut into 1.5cm/½in thick long chips vegetable oil, for deep-frying Method Preheat the grill to a medium heat.Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop the meat into pieces and place back into the shell.To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occationally. Add the mustard, herbs, lemon juice and season to taste.Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown.To make the chips, heat the vegetable oil in a deep-fat fryer to 140C (CAUTION: Hot oil is very dangerous. Do not leave unattended). Carefully drop in the chips and cook for 5–6 minutes or until just tender, without colour. Remove using a metal slotted spoon. Turn the heat to 190C. Place the chips back into the hot oil and fry for 3–4 minutes or until golden and cooked through. Remove using a metal slotted spoon and drain on kitchen paper. Season to taste and serve alongside the lobster. Preheat the grill to a medium heat. Preheat the grill to a medium heat. Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop the meat into pieces and place back into the shell. Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop the meat into pieces and place back into the shell. To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occationally. Add the mustard, herbs, lemon juice and season to taste. To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occationally. Add the mustard, herbs, lemon juice and season to taste. Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown. Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown. To make the chips, heat the vegetable oil in a deep-fat fryer to 140C (CAUTION: Hot oil is very dangerous. Do not leave unattended). Carefully drop in the chips and cook for 5–6 minutes or until just tender, without colour. Remove using a metal slotted spoon. Turn the heat to 190C. Place the chips back into the hot oil and fry for 3–4 minutes or until golden and cooked through. Remove using a metal slotted spoon and drain on kitchen paper. Season to taste and serve alongside the lobster. To make the chips, heat the vegetable oil in a deep-fat fryer to 140C (CAUTION: Hot oil is very dangerous. Do not leave unattended). Carefully drop in the chips and cook for 5–6 minutes or until just tender, without colour. Remove using a metal slotted spoon. Turn the heat to 190C. Place the chips back into the hot oil and fry for 3–4 minutes or until golden and cooked through. Remove using a metal slotted spoon and drain on kitchen paper. Season to taste and serve alongside the lobster. Recipe tips This is a great way to treat a frozen lobster as the sauce counteracts any dryness. | {
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"url": "https://www.bbc.co.uk/food/recipes/lobsterthermidor_73972",
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"title": "Lobster thermidor recipe",
"content": "An average of 4.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lobsterthermidor_73972_16x9.jpg Such a treat on Christmas Eve or for any deluxe special occasion. The chips are gilding the lily, but why not? 1x750g/1½lb lobster, cooked20g/¾oz fresh parmesan, grated 1x750g/1½lb lobster, cooked 20g/¾oz fresh parmesan, grated 25g/1oz butter1 shallot, finely chopped275ml/10fl oz fish stock55ml/2fl oz white wine110ml/4fl oz double cream½ tsp English mustard2 tbsp chopped parsley½ lemon, juice onlysalt and freshly ground black pepper 25g/1oz butter 1 shallot, finely chopped 275ml/10fl oz fish stock 55ml/2fl oz white wine 110ml/4fl oz double cream ½ tsp English mustard 2 tbsp chopped parsley ½ lemon, juice only salt and freshly ground black pepper 2 large floury potatoes, cut into 1.5cm/½in thick long chipsvegetable oil, for deep-frying 2 large floury potatoes, cut into 1.5cm/½in thick long chips vegetable oil, for deep-frying Method Preheat the grill to a medium heat.Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop the meat into pieces and place back into the shell.To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occationally. Add the mustard, herbs, lemon juice and season to taste.Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown.To make the chips, heat the vegetable oil in a deep-fat fryer to 140C (CAUTION: Hot oil is very dangerous. Do not leave unattended). Carefully drop in the chips and cook for 5–6 minutes or until just tender, without colour. Remove using a metal slotted spoon. Turn the heat to 190C. Place the chips back into the hot oil and fry for 3–4 minutes or until golden and cooked through. Remove using a metal slotted spoon and drain on kitchen paper. Season to taste and serve alongside the lobster. Preheat the grill to a medium heat. Preheat the grill to a medium heat. Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop the meat into pieces and place back into the shell. Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop the meat into pieces and place back into the shell. To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occationally. Add the mustard, herbs, lemon juice and season to taste. To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occationally. Add the mustard, herbs, lemon juice and season to taste. Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown. Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown. To make the chips, heat the vegetable oil in a deep-fat fryer to 140C (CAUTION: Hot oil is very dangerous. Do not leave unattended). Carefully drop in the chips and cook for 5–6 minutes or until just tender, without colour. Remove using a metal slotted spoon. Turn the heat to 190C. Place the chips back into the hot oil and fry for 3–4 minutes or until golden and cooked through. Remove using a metal slotted spoon and drain on kitchen paper. Season to taste and serve alongside the lobster. To make the chips, heat the vegetable oil in a deep-fat fryer to 140C (CAUTION: Hot oil is very dangerous. Do not leave unattended). Carefully drop in the chips and cook for 5–6 minutes or until just tender, without colour. Remove using a metal slotted spoon. Turn the heat to 190C. Place the chips back into the hot oil and fry for 3–4 minutes or until golden and cooked through. Remove using a metal slotted spoon and drain on kitchen paper. Season to taste and serve alongside the lobster. Recipe tips This is a great way to treat a frozen lobster as the sauce counteracts any dryness."
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