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} | 38dea24afbb64796072a1df2abd12ab85bddda0f8f0ee3c86e618c00db08e69d | Best beef bourguignon recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beefbourguignon_5151_16x9.jpg Rich and rib-sticking, Antony Worrall Thompson’s slow-cooked beef bourguignon is well worth the wait. Each serving provides 845 kcal, 68g protein, 13g carbohydrates (of which 7g sugars), 33g fat (of which 13.5g saturates), 4.5g fibre and 1.8g salt. 1.5kg/3lb5oz chuck beef or braising steak, cut into 5cm/2in pieces3 tbsp olive oil1 large carrot, peeled and cut into chunks1 large onion, peeled and cut into chunks2 sticks celery, rough chopped2 bottles red burgundy wine2 sprigs fresh thyme1 head garlic, cut in half horizontally4 bay leaves50g/2oz unsalted butter225g/8oz whole piece of smoked bacon or pancetta450g/1lb shallots, peeled2 tbsp plain flour375g/12oz chestnut mushrooms 290ml/½ pint fresh beef stock5 tbsp brandyfreshly chopped flatleaf parsley 1.5kg/3lb5oz chuck beef or braising steak, cut into 5cm/2in pieces 3 tbsp olive oil 1 large carrot, peeled and cut into chunks 1 large onion, peeled and cut into chunks 2 sticks celery, rough chopped 2 bottles red burgundy wine 2 sprigs fresh thyme 1 head garlic, cut in half horizontally 4 bay leaves 50g/2oz unsalted butter 225g/8oz whole piece of smoked bacon or pancetta 450g/1lb shallots, peeled 2 tbsp plain flour 375g/12oz chestnut mushrooms 290ml/½ pint fresh beef stock 5 tbsp brandy freshly chopped flatleaf parsley Method Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade.Preheat the oven to 150C/130C Fan/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish.Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli. Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool. Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade. Preheat the oven to 150C/130C Fan/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside. Preheat the oven to 150C/130C Fan/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli. | {
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"title": "Best beef bourguignon recipe",
"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beefbourguignon_5151_16x9.jpg Rich and rib-sticking, Antony Worrall Thompson’s slow-cooked beef bourguignon is well worth the wait. Each serving provides 845 kcal, 68g protein, 13g carbohydrates (of which 7g sugars), 33g fat (of which 13.5g saturates), 4.5g fibre and 1.8g salt. 1.5kg/3lb5oz chuck beef or braising steak, cut into 5cm/2in pieces3 tbsp olive oil1 large carrot, peeled and cut into chunks1 large onion, peeled and cut into chunks2 sticks celery, rough chopped2 bottles red burgundy wine2 sprigs fresh thyme1 head garlic, cut in half horizontally4 bay leaves50g/2oz unsalted butter225g/8oz whole piece of smoked bacon or pancetta450g/1lb shallots, peeled2 tbsp plain flour375g/12oz chestnut mushrooms 290ml/½ pint fresh beef stock5 tbsp brandyfreshly chopped flatleaf parsley 1.5kg/3lb5oz chuck beef or braising steak, cut into 5cm/2in pieces 3 tbsp olive oil 1 large carrot, peeled and cut into chunks 1 large onion, peeled and cut into chunks 2 sticks celery, rough chopped 2 bottles red burgundy wine 2 sprigs fresh thyme 1 head garlic, cut in half horizontally 4 bay leaves 50g/2oz unsalted butter 225g/8oz whole piece of smoked bacon or pancetta 450g/1lb shallots, peeled 2 tbsp plain flour 375g/12oz chestnut mushrooms 290ml/½ pint fresh beef stock 5 tbsp brandy freshly chopped flatleaf parsley Method Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade.Preheat the oven to 150C/130C Fan/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish.Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli. Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool. Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade. Preheat the oven to 150C/130C Fan/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside. Preheat the oven to 150C/130C Fan/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli."
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} | 626819fcd8cd23b1b0050f1718ca04336f7c000e25d9d8db1fb450964a5b911b | Make-ahead Christmas gravy recipe
An average of 2.6 out of 5 stars from 8 ratings Reduce stress on Christmas day by making your gravy in advance. 1 tbsp light olive oil or vegetable oil3 carrots, peeled and roughly chopped1 red onion, cut into wedges5 chicken wings1 large glass white wine (optional)1-2 tbsp cornflour, depending on how thick you like your gravy2 litres/3½ pints chicken or turkey stock (from 2 stock cubes or jelly pots) 1 tbsp light olive oil or vegetable oil 3 carrots, peeled and roughly chopped 1 red onion, cut into wedges 5 chicken wings 1 large glass white wine (optional) 1-2 tbsp cornflour, depending on how thick you like your gravy 2 litres/3½ pints chicken or turkey stock (from 2 stock cubes or jelly pots) Method Preheat the oven to 200C/180C Fan/Gas 6.Mix the oil, carrots, onion and chicken wings in a roasting tin. Roast for 45 minutes until the chicken is golden-brown and the vegetables soft. Put the roasting tin on the hob over a medium heat. Add the white wine, if using, or pour in a glass of water. De-glaze the tin and scrape off any caramelised bits on the bottom of the tin. Remove from the heat.Use a slotted spoon to transfer the vegetables and chicken to a large saucepan. Stir in the cornflour until combined. Add the liquid from the roasting tin and the stock. Bring to the boil and simmer for 15-20 minutes. As it bubbles away use a fork to break up the chicken and vegetables as much as you can.Strain the gravy through a fine sieve into a freezeable container, pushing through as much of the chicken and vegetables as you can. Season, to taste, with salt and pepper.Allow the gravy to cool completely. Then cover with a lid and transfer to the freezer. (It will keep in the freezer for up to 3 months). Defrost in the fridge the night before you want to serve it. Reheat in the microwave for 4 minutes on high. Alternatively, if you have the time, add it to the roasting tray when the turkey is resting. Heat gently, and stir thoroughly to incorporate all the flavours from the turkey. Stir well and transfer to a serving jug. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the oil, carrots, onion and chicken wings in a roasting tin. Roast for 45 minutes until the chicken is golden-brown and the vegetables soft. Mix the oil, carrots, onion and chicken wings in a roasting tin. Roast for 45 minutes until the chicken is golden-brown and the vegetables soft. Put the roasting tin on the hob over a medium heat. Add the white wine, if using, or pour in a glass of water. De-glaze the tin and scrape off any caramelised bits on the bottom of the tin. Remove from the heat. Put the roasting tin on the hob over a medium heat. Add the white wine, if using, or pour in a glass of water. De-glaze the tin and scrape off any caramelised bits on the bottom of the tin. Remove from the heat. Use a slotted spoon to transfer the vegetables and chicken to a large saucepan. Stir in the cornflour until combined. Add the liquid from the roasting tin and the stock. Bring to the boil and simmer for 15-20 minutes. As it bubbles away use a fork to break up the chicken and vegetables as much as you can. Use a slotted spoon to transfer the vegetables and chicken to a large saucepan. Stir in the cornflour until combined. Add the liquid from the roasting tin and the stock. Bring to the boil and simmer for 15-20 minutes. As it bubbles away use a fork to break up the chicken and vegetables as much as you can. Strain the gravy through a fine sieve into a freezeable container, pushing through as much of the chicken and vegetables as you can. Season, to taste, with salt and pepper. Strain the gravy through a fine sieve into a freezeable container, pushing through as much of the chicken and vegetables as you can. Season, to taste, with salt and pepper. Allow the gravy to cool completely. Then cover with a lid and transfer to the freezer. (It will keep in the freezer for up to 3 months). Defrost in the fridge the night before you want to serve it. Allow the gravy to cool completely. Then cover with a lid and transfer to the freezer. (It will keep in the freezer for up to 3 months). Defrost in the fridge the night before you want to serve it. Reheat in the microwave for 4 minutes on high. Alternatively, if you have the time, add it to the roasting tray when the turkey is resting. Heat gently, and stir thoroughly to incorporate all the flavours from the turkey. Stir well and transfer to a serving jug. Reheat in the microwave for 4 minutes on high. Alternatively, if you have the time, add it to the roasting tray when the turkey is resting. Heat gently, and stir thoroughly to incorporate all the flavours from the turkey. Stir well and transfer to a serving jug. Recipe tips If it's important that the gravy is gluten-free make sure you check the label on the stock – many stock cubes and pots are gluten-free, but not all. | {
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"content": "An average of 2.6 out of 5 stars from 8 ratings Reduce stress on Christmas day by making your gravy in advance. 1 tbsp light olive oil or vegetable oil3 carrots, peeled and roughly chopped1 red onion, cut into wedges5 chicken wings1 large glass white wine (optional)1-2 tbsp cornflour, depending on how thick you like your gravy2 litres/3½ pints chicken or turkey stock (from 2 stock cubes or jelly pots) 1 tbsp light olive oil or vegetable oil 3 carrots, peeled and roughly chopped 1 red onion, cut into wedges 5 chicken wings 1 large glass white wine (optional) 1-2 tbsp cornflour, depending on how thick you like your gravy 2 litres/3½ pints chicken or turkey stock (from 2 stock cubes or jelly pots) Method Preheat the oven to 200C/180C Fan/Gas 6.Mix the oil, carrots, onion and chicken wings in a roasting tin. Roast for 45 minutes until the chicken is golden-brown and the vegetables soft. Put the roasting tin on the hob over a medium heat. Add the white wine, if using, or pour in a glass of water. De-glaze the tin and scrape off any caramelised bits on the bottom of the tin. Remove from the heat.Use a slotted spoon to transfer the vegetables and chicken to a large saucepan. Stir in the cornflour until combined. Add the liquid from the roasting tin and the stock. Bring to the boil and simmer for 15-20 minutes. As it bubbles away use a fork to break up the chicken and vegetables as much as you can.Strain the gravy through a fine sieve into a freezeable container, pushing through as much of the chicken and vegetables as you can. Season, to taste, with salt and pepper.Allow the gravy to cool completely. Then cover with a lid and transfer to the freezer. (It will keep in the freezer for up to 3 months). Defrost in the fridge the night before you want to serve it. Reheat in the microwave for 4 minutes on high. Alternatively, if you have the time, add it to the roasting tray when the turkey is resting. Heat gently, and stir thoroughly to incorporate all the flavours from the turkey. Stir well and transfer to a serving jug. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the oil, carrots, onion and chicken wings in a roasting tin. Roast for 45 minutes until the chicken is golden-brown and the vegetables soft. Mix the oil, carrots, onion and chicken wings in a roasting tin. Roast for 45 minutes until the chicken is golden-brown and the vegetables soft. Put the roasting tin on the hob over a medium heat. Add the white wine, if using, or pour in a glass of water. De-glaze the tin and scrape off any caramelised bits on the bottom of the tin. Remove from the heat. Put the roasting tin on the hob over a medium heat. Add the white wine, if using, or pour in a glass of water. De-glaze the tin and scrape off any caramelised bits on the bottom of the tin. Remove from the heat. Use a slotted spoon to transfer the vegetables and chicken to a large saucepan. Stir in the cornflour until combined. Add the liquid from the roasting tin and the stock. Bring to the boil and simmer for 15-20 minutes. As it bubbles away use a fork to break up the chicken and vegetables as much as you can. Use a slotted spoon to transfer the vegetables and chicken to a large saucepan. Stir in the cornflour until combined. Add the liquid from the roasting tin and the stock. Bring to the boil and simmer for 15-20 minutes. As it bubbles away use a fork to break up the chicken and vegetables as much as you can. Strain the gravy through a fine sieve into a freezeable container, pushing through as much of the chicken and vegetables as you can. Season, to taste, with salt and pepper. Strain the gravy through a fine sieve into a freezeable container, pushing through as much of the chicken and vegetables as you can. Season, to taste, with salt and pepper. Allow the gravy to cool completely. Then cover with a lid and transfer to the freezer. (It will keep in the freezer for up to 3 months). Defrost in the fridge the night before you want to serve it. Allow the gravy to cool completely. Then cover with a lid and transfer to the freezer. (It will keep in the freezer for up to 3 months). Defrost in the fridge the night before you want to serve it. Reheat in the microwave for 4 minutes on high. Alternatively, if you have the time, add it to the roasting tray when the turkey is resting. Heat gently, and stir thoroughly to incorporate all the flavours from the turkey. Stir well and transfer to a serving jug. Reheat in the microwave for 4 minutes on high. Alternatively, if you have the time, add it to the roasting tray when the turkey is resting. Heat gently, and stir thoroughly to incorporate all the flavours from the turkey. Stir well and transfer to a serving jug. Recipe tips If it's important that the gravy is gluten-free make sure you check the label on the stock – many stock cubes and pots are gluten-free, but not all."
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} | 7dd6541ea80ec125662824fb0d536229390457c70b23fb7584d04f7812aa1905 | Lamb moussaka recipe
An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moussaka_6812_16x9.jpg Indulge in a Greek-style lamb moussaka, made with aubergines and lamb, packed with herbs and topped with two types of cheese. 75ml/6fl oz olive oil1 large onion, finely chopped675g/1½lb lamb mince3 cloves garlic, chopped1.25ml/¼tsp cinnamon1.25ml/¼tsp allspice2 x 400g/14oz tin of chopped tomatoes1 tbsp fresh oregano, chopped2 bay leaves1 tsp fresh, soft thyme leaves175ml/6fl oz white wine4 medium aubergines, cut into 1cm/½in slicesSalt and freshly ground black pepperPlain flour, for dusting 75ml/6fl oz olive oil 1 large onion, finely chopped 675g/1½lb lamb mince 3 cloves garlic, chopped 1.25ml/¼tsp cinnamon 1.25ml/¼tsp allspice 2 x 400g/14oz tin of chopped tomatoes 1 tbsp fresh oregano, chopped 2 bay leaves 1 tsp fresh, soft thyme leaves 175ml/6fl oz white wine 4 medium aubergines, cut into 1cm/½in slices Salt and freshly ground black pepper Plain flour, for dusting 85g/3oz unsalted butter85g/3oz plain flour900ml/1½pt milk85g/3oz Parmesan, grated115g/4oz gruyère, grated2 free-range egg yolks1 free-range egg 85g/3oz unsalted butter 85g/3oz plain flour 900ml/1½pt milk 85g/3oz Parmesan, grated 115g/4oz gruyère, grated 2 free-range egg yolks 1 free-range egg Method Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb.Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices.Meanwhile make the béchamel (white) sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.The white sauce should now have cooled enough to whisk in the egg and egg yolks.Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/160C Fan/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour. Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices. Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices. Meanwhile make the béchamel (white) sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper. Meanwhile make the béchamel (white) sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka. The white sauce should now have cooled enough to whisk in the egg and egg yolks. The white sauce should now have cooled enough to whisk in the egg and egg yolks. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/160C Fan/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/160C Fan/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread. Recipe tips This dish can be prepared in advance until the point before it goes in the oven. Allow an extra 15 minutes in the oven if cooking from cold. | {
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"title": "Lamb moussaka recipe",
"content": "An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moussaka_6812_16x9.jpg Indulge in a Greek-style lamb moussaka, made with aubergines and lamb, packed with herbs and topped with two types of cheese. 75ml/6fl oz olive oil1 large onion, finely chopped675g/1½lb lamb mince3 cloves garlic, chopped1.25ml/¼tsp cinnamon1.25ml/¼tsp allspice2 x 400g/14oz tin of chopped tomatoes1 tbsp fresh oregano, chopped2 bay leaves1 tsp fresh, soft thyme leaves175ml/6fl oz white wine4 medium aubergines, cut into 1cm/½in slicesSalt and freshly ground black pepperPlain flour, for dusting 75ml/6fl oz olive oil 1 large onion, finely chopped 675g/1½lb lamb mince 3 cloves garlic, chopped 1.25ml/¼tsp cinnamon 1.25ml/¼tsp allspice 2 x 400g/14oz tin of chopped tomatoes 1 tbsp fresh oregano, chopped 2 bay leaves 1 tsp fresh, soft thyme leaves 175ml/6fl oz white wine 4 medium aubergines, cut into 1cm/½in slices Salt and freshly ground black pepper Plain flour, for dusting 85g/3oz unsalted butter85g/3oz plain flour900ml/1½pt milk85g/3oz Parmesan, grated115g/4oz gruyère, grated2 free-range egg yolks1 free-range egg 85g/3oz unsalted butter 85g/3oz plain flour 900ml/1½pt milk 85g/3oz Parmesan, grated 115g/4oz gruyère, grated 2 free-range egg yolks 1 free-range egg Method Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb.Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices.Meanwhile make the béchamel (white) sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.The white sauce should now have cooled enough to whisk in the egg and egg yolks.Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/160C Fan/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour. Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices. Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices. Meanwhile make the béchamel (white) sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper. Meanwhile make the béchamel (white) sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka. The white sauce should now have cooled enough to whisk in the egg and egg yolks. The white sauce should now have cooled enough to whisk in the egg and egg yolks. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/160C Fan/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/160C Fan/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread. Recipe tips This dish can be prepared in advance until the point before it goes in the oven. Allow an extra 15 minutes in the oven if cooking from cold."
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} | a20d258fe18c3287cfee3f806417d24fa7076b9f62d3bfd5db7d6ec0fbf40046 | Chorizo tapas recipe
An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chorizo_tapas_72587_16x9.jpg These tapas make the most of the chorizo’s smoky flavour. All they need is some bread, slices of Manchego cheese and a glass of sherry. 2 tbsp olive oil1 banana shallot, sliced1 garlic clove, finely chopped300g/1oz chorizo, cut diagonally into 2.5cm/1in chunks2 fresh bay leaves200ml/7fl oz red wine 2 tbsp olive oil 1 banana shallot, sliced 1 garlic clove, finely chopped 300g/1oz chorizo, cut diagonally into 2.5cm/1in chunks 2 fresh bay leaves 200ml/7fl oz red wine 2 tbsp olive oil2 garlic cloves, sliced300g/11oz chorizo, cut diagonally into ½cm/¼in thick slicespinch sea salt8 medium-sized prawns, shell on50ml/2fl oz dry sherry2-3 tbsp chopped fresh flatleaf parsley 2 tbsp olive oil 2 garlic cloves, sliced 300g/11oz chorizo, cut diagonally into ½cm/¼in thick slices pinch sea salt 8 medium-sized prawns, shell on 50ml/2fl oz dry sherry 2-3 tbsp chopped fresh flatleaf parsley Method For the chorizo in red wine, heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2-3 minutes, or until softened.Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released. Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo. For the prawns with chorizo, heat a frying pan until medium hot, add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes.Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink. Add the dry sherry and deglaze the pan. Tip into a serving dish and sprinkle over the parsley. For the chorizo in red wine, heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2-3 minutes, or until softened. For the chorizo in red wine, heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2-3 minutes, or until softened. Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released. Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released. Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo. Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo. For the prawns with chorizo, heat a frying pan until medium hot, add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes. For the prawns with chorizo, heat a frying pan until medium hot, add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes. Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink. Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink. Add the dry sherry and deglaze the pan. Add the dry sherry and deglaze the pan. Tip into a serving dish and sprinkle over the parsley. Tip into a serving dish and sprinkle over the parsley. | {
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"title": "Chorizo tapas recipe",
"content": "An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chorizo_tapas_72587_16x9.jpg These tapas make the most of the chorizo’s smoky flavour. All they need is some bread, slices of Manchego cheese and a glass of sherry. 2 tbsp olive oil1 banana shallot, sliced1 garlic clove, finely chopped300g/1oz chorizo, cut diagonally into 2.5cm/1in chunks2 fresh bay leaves200ml/7fl oz red wine 2 tbsp olive oil 1 banana shallot, sliced 1 garlic clove, finely chopped 300g/1oz chorizo, cut diagonally into 2.5cm/1in chunks 2 fresh bay leaves 200ml/7fl oz red wine 2 tbsp olive oil2 garlic cloves, sliced300g/11oz chorizo, cut diagonally into ½cm/¼in thick slicespinch sea salt8 medium-sized prawns, shell on50ml/2fl oz dry sherry2-3 tbsp chopped fresh flatleaf parsley 2 tbsp olive oil 2 garlic cloves, sliced 300g/11oz chorizo, cut diagonally into ½cm/¼in thick slices pinch sea salt 8 medium-sized prawns, shell on 50ml/2fl oz dry sherry 2-3 tbsp chopped fresh flatleaf parsley Method For the chorizo in red wine, heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2-3 minutes, or until softened.Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released. Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo. For the prawns with chorizo, heat a frying pan until medium hot, add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes.Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink. Add the dry sherry and deglaze the pan. Tip into a serving dish and sprinkle over the parsley. For the chorizo in red wine, heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2-3 minutes, or until softened. For the chorizo in red wine, heat a frying pan until medium hot, add the olive oil, shallot and garlic and fry for 2-3 minutes, or until softened. Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released. Add the chorizo to the pan and fry for 1-2 minutes, or until crisp and the oil is released. Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo. Add the bay leaves and red wine, and cook until the volume of wine has reduced to just coat the chorizo. For the prawns with chorizo, heat a frying pan until medium hot, add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes. For the prawns with chorizo, heat a frying pan until medium hot, add the olive oil and garlic and fry for 1-2 minutes. Add the chorizo and fry for a further 1-2 minutes. Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink. Add the sea salt and prawns and cook for 2-3 minutes, or until the prawns are just pink. Add the dry sherry and deglaze the pan. Add the dry sherry and deglaze the pan. Tip into a serving dish and sprinkle over the parsley. Tip into a serving dish and sprinkle over the parsley."
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} | 04b05b742f1f1665f9196eddf540044d351fc24856dcb4757c581e18c00bb51f | Eat Well for Less beef stew recipe
Beer-braised beef with creamy mash An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beer_braised_shin_of_12682_16x9.jpg For a proper Sunday lunch that won't break the bank try this budget beef stew recipe from Eat Well for Less. Serve with creamy mash and plenty of your favourite veg. Each serving provides 933 kcal, 60g protein, 60g carbohydrates (of which 15g sugars), 47g fat (of which 20g saturates), 8g fibre and 1.5g salt. 6 tbsp rapeseed oil 2 large onions, thinly sliced4 carrots, sliced3 celery sticks, sliced ½ garlic bulb, bashed3 tbsp plain flour, for dusting2kg/4lb 8oz shin of beef, bone in (ask your butcher to cut it into 3cm/1¼in slices)568ml/1 pint ale300ml/½ pint beef stock3-4 sprigs rosemary salt and freshly ground black pepper 6 tbsp rapeseed oil 2 large onions, thinly sliced 4 carrots, sliced 3 celery sticks, sliced ½ garlic bulb, bashed 3 tbsp plain flour, for dusting 2kg/4lb 8oz shin of beef, bone in (ask your butcher to cut it into 3cm/1¼in slices) 568ml/1 pint ale 300ml/½ pint beef stock 3-4 sprigs rosemary salt and freshly ground black pepper 1kg/2lb 4oz floury potatoes, such as King Edward or Maris Piper, cut into 4cm/1½in cubes 150g/5½oz salted butter splash milk or cream, to taste 1kg/2lb 4oz floury potatoes, such as King Edward or Maris Piper, cut into 4cm/1½in cubes 150g/5½oz salted butter splash milk or cream, to taste Method Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan over a medium heat. Add the onions, carrots, celery and garlic and fry until they start to colour. Transfer to a large lidded casserole dish. Put the flour on a plate and season with salt and pepper. Coat the beef in the seasoned flour and shake off any excess flour. Turn the heat up to high, then add the remaining oil to the frying pan. Fry the beef, in batches, for 1 minute on each side until browned all over. Add the beef to the casserole dish. Add a splash of ale to the frying pan and scrape off any cooked on pieces of food, then pour it all into the casserole dish. Pour in the remaining ale, the beef stock and rosemary. Put in the oven and cook for 3-4 hours, or until the meat falls easily from the bone.Meanwhile, bring a pot of lightly salted water to the boil and add the potatoes. Cook for 15-20 minutes until tender. Drain and return to the pot. Mash until smooth. Mix in the butter and milk. Season to taste with salt and pepper. Serve the braised shin with the mash. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan over a medium heat. Add the onions, carrots, celery and garlic and fry until they start to colour. Transfer to a large lidded casserole dish. Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan over a medium heat. Add the onions, carrots, celery and garlic and fry until they start to colour. Transfer to a large lidded casserole dish. Put the flour on a plate and season with salt and pepper. Coat the beef in the seasoned flour and shake off any excess flour. Turn the heat up to high, then add the remaining oil to the frying pan. Fry the beef, in batches, for 1 minute on each side until browned all over. Add the beef to the casserole dish. Put the flour on a plate and season with salt and pepper. Coat the beef in the seasoned flour and shake off any excess flour. Turn the heat up to high, then add the remaining oil to the frying pan. Fry the beef, in batches, for 1 minute on each side until browned all over. Add the beef to the casserole dish. Add a splash of ale to the frying pan and scrape off any cooked on pieces of food, then pour it all into the casserole dish. Pour in the remaining ale, the beef stock and rosemary. Put in the oven and cook for 3-4 hours, or until the meat falls easily from the bone. Add a splash of ale to the frying pan and scrape off any cooked on pieces of food, then pour it all into the casserole dish. Pour in the remaining ale, the beef stock and rosemary. Put in the oven and cook for 3-4 hours, or until the meat falls easily from the bone. Meanwhile, bring a pot of lightly salted water to the boil and add the potatoes. Cook for 15-20 minutes until tender. Drain and return to the pot. Mash until smooth. Mix in the butter and milk. Season to taste with salt and pepper. Meanwhile, bring a pot of lightly salted water to the boil and add the potatoes. Cook for 15-20 minutes until tender. Drain and return to the pot. Mash until smooth. Mix in the butter and milk. Season to taste with salt and pepper. Serve the braised shin with the mash. Serve the braised shin with the mash. | {
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"title": "Eat Well for Less beef stew recipe",
"content": "Beer-braised beef with creamy mash An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beer_braised_shin_of_12682_16x9.jpg For a proper Sunday lunch that won't break the bank try this budget beef stew recipe from Eat Well for Less. Serve with creamy mash and plenty of your favourite veg. Each serving provides 933 kcal, 60g protein, 60g carbohydrates (of which 15g sugars), 47g fat (of which 20g saturates), 8g fibre and 1.5g salt. 6 tbsp rapeseed oil 2 large onions, thinly sliced4 carrots, sliced3 celery sticks, sliced ½ garlic bulb, bashed3 tbsp plain flour, for dusting2kg/4lb 8oz shin of beef, bone in (ask your butcher to cut it into 3cm/1¼in slices)568ml/1 pint ale300ml/½ pint beef stock3-4 sprigs rosemary salt and freshly ground black pepper 6 tbsp rapeseed oil 2 large onions, thinly sliced 4 carrots, sliced 3 celery sticks, sliced ½ garlic bulb, bashed 3 tbsp plain flour, for dusting 2kg/4lb 8oz shin of beef, bone in (ask your butcher to cut it into 3cm/1¼in slices) 568ml/1 pint ale 300ml/½ pint beef stock 3-4 sprigs rosemary salt and freshly ground black pepper 1kg/2lb 4oz floury potatoes, such as King Edward or Maris Piper, cut into 4cm/1½in cubes 150g/5½oz salted butter splash milk or cream, to taste 1kg/2lb 4oz floury potatoes, such as King Edward or Maris Piper, cut into 4cm/1½in cubes 150g/5½oz salted butter splash milk or cream, to taste Method Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan over a medium heat. Add the onions, carrots, celery and garlic and fry until they start to colour. Transfer to a large lidded casserole dish. Put the flour on a plate and season with salt and pepper. Coat the beef in the seasoned flour and shake off any excess flour. Turn the heat up to high, then add the remaining oil to the frying pan. Fry the beef, in batches, for 1 minute on each side until browned all over. Add the beef to the casserole dish. Add a splash of ale to the frying pan and scrape off any cooked on pieces of food, then pour it all into the casserole dish. Pour in the remaining ale, the beef stock and rosemary. Put in the oven and cook for 3-4 hours, or until the meat falls easily from the bone.Meanwhile, bring a pot of lightly salted water to the boil and add the potatoes. Cook for 15-20 minutes until tender. Drain and return to the pot. Mash until smooth. Mix in the butter and milk. Season to taste with salt and pepper. Serve the braised shin with the mash. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan over a medium heat. Add the onions, carrots, celery and garlic and fry until they start to colour. Transfer to a large lidded casserole dish. Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan over a medium heat. Add the onions, carrots, celery and garlic and fry until they start to colour. Transfer to a large lidded casserole dish. Put the flour on a plate and season with salt and pepper. Coat the beef in the seasoned flour and shake off any excess flour. Turn the heat up to high, then add the remaining oil to the frying pan. Fry the beef, in batches, for 1 minute on each side until browned all over. Add the beef to the casserole dish. Put the flour on a plate and season with salt and pepper. Coat the beef in the seasoned flour and shake off any excess flour. Turn the heat up to high, then add the remaining oil to the frying pan. Fry the beef, in batches, for 1 minute on each side until browned all over. Add the beef to the casserole dish. Add a splash of ale to the frying pan and scrape off any cooked on pieces of food, then pour it all into the casserole dish. Pour in the remaining ale, the beef stock and rosemary. Put in the oven and cook for 3-4 hours, or until the meat falls easily from the bone. Add a splash of ale to the frying pan and scrape off any cooked on pieces of food, then pour it all into the casserole dish. Pour in the remaining ale, the beef stock and rosemary. Put in the oven and cook for 3-4 hours, or until the meat falls easily from the bone. Meanwhile, bring a pot of lightly salted water to the boil and add the potatoes. Cook for 15-20 minutes until tender. Drain and return to the pot. Mash until smooth. Mix in the butter and milk. Season to taste with salt and pepper. Meanwhile, bring a pot of lightly salted water to the boil and add the potatoes. Cook for 15-20 minutes until tender. Drain and return to the pot. Mash until smooth. Mix in the butter and milk. Season to taste with salt and pepper. Serve the braised shin with the mash. Serve the braised shin with the mash."
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} | c29fb7aa54af40070a618108e1ba44b46f0c8a42816b5bc9bc52cda35d64ff4c | Punjabi chicken curry recipe
An average of 4.7 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/punjabi_chicken_curry_44800_16x9.jpg This super-easy, hearty chicken curry layers up earthy spices, including cardamom and turmeric with zingy root ginger and fresh coriander leaves. 4 tbsp vegetable oil1½ tsp cumin seeds, ground in a pestle and mortar5cm/2in cinnamon stick8 green cardamom pods300g/10½oz onions, thinly sliced7 garlic cloves, finely chopped5cm/2in fresh root ginger, peeled and finely chopped1½ tsp ground turmeric 1 tsp mild chilli powder350g/12oz tomatoes, blended to a purée650g/1lb 7oz chicken drumsticks and thighs300ml/10fl oz chicken stock1 tsp garam masala 2 tbsp chopped fresh coriander leavessalt, to tasteroti or freshly cooked rice, to serve 4 tbsp vegetable oil 1½ tsp cumin seeds, ground in a pestle and mortar 5cm/2in cinnamon stick 8 green cardamom pods 300g/10½oz onions, thinly sliced 7 garlic cloves, finely chopped 5cm/2in fresh root ginger, peeled and finely chopped 1½ tsp ground turmeric 1 tsp mild chilli powder 350g/12oz tomatoes, blended to a purée 650g/1lb 7oz chicken drumsticks and thighs 300ml/10fl oz chicken stock 1 tsp garam masala 2 tbsp chopped fresh coriander leaves salt, to taste roti or freshly cooked rice, to serve Method Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add ½ teaspoon of the ground cumin, the cinnamon stick and cardamom. As they begin to sizzle, add the onions and cook for 15–16 minutes, stirring well and making sure they don’t stick to the pan.Add the garlic and ginger and fry for 1 minute. Add the turmeric and chilli powder, then stir. Add the blended tomatoes and cook for 5–7 minutes. Add the chicken and cook for 10 minutes. Stir well, making sure the masala coats the chicken. Add the stock and salt to taste and simmer over a low heat with the lid on for 20 minutes, or until the chicken is cooked through, stirring halfway through. Turn the heat off and add the remaining cumin, the garam masala and fresh coriander. Serve with roti or rice. Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add ½ teaspoon of the ground cumin, the cinnamon stick and cardamom. As they begin to sizzle, add the onions and cook for 15–16 minutes, stirring well and making sure they don’t stick to the pan. Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add ½ teaspoon of the ground cumin, the cinnamon stick and cardamom. As they begin to sizzle, add the onions and cook for 15–16 minutes, stirring well and making sure they don’t stick to the pan. Add the garlic and ginger and fry for 1 minute. Add the turmeric and chilli powder, then stir. Add the blended tomatoes and cook for 5–7 minutes. Add the garlic and ginger and fry for 1 minute. Add the turmeric and chilli powder, then stir. Add the blended tomatoes and cook for 5–7 minutes. Add the chicken and cook for 10 minutes. Stir well, making sure the masala coats the chicken. Add the chicken and cook for 10 minutes. Stir well, making sure the masala coats the chicken. Add the stock and salt to taste and simmer over a low heat with the lid on for 20 minutes, or until the chicken is cooked through, stirring halfway through. Turn the heat off and add the remaining cumin, the garam masala and fresh coriander. Serve with roti or rice. Add the stock and salt to taste and simmer over a low heat with the lid on for 20 minutes, or until the chicken is cooked through, stirring halfway through. Turn the heat off and add the remaining cumin, the garam masala and fresh coriander. Serve with roti or rice. | {
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"title": "Punjabi chicken curry recipe",
"content": "An average of 4.7 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/punjabi_chicken_curry_44800_16x9.jpg This super-easy, hearty chicken curry layers up earthy spices, including cardamom and turmeric with zingy root ginger and fresh coriander leaves. 4 tbsp vegetable oil1½ tsp cumin seeds, ground in a pestle and mortar5cm/2in cinnamon stick8 green cardamom pods300g/10½oz onions, thinly sliced7 garlic cloves, finely chopped5cm/2in fresh root ginger, peeled and finely chopped1½ tsp ground turmeric 1 tsp mild chilli powder350g/12oz tomatoes, blended to a purée650g/1lb 7oz chicken drumsticks and thighs300ml/10fl oz chicken stock1 tsp garam masala 2 tbsp chopped fresh coriander leavessalt, to tasteroti or freshly cooked rice, to serve 4 tbsp vegetable oil 1½ tsp cumin seeds, ground in a pestle and mortar 5cm/2in cinnamon stick 8 green cardamom pods 300g/10½oz onions, thinly sliced 7 garlic cloves, finely chopped 5cm/2in fresh root ginger, peeled and finely chopped 1½ tsp ground turmeric 1 tsp mild chilli powder 350g/12oz tomatoes, blended to a purée 650g/1lb 7oz chicken drumsticks and thighs 300ml/10fl oz chicken stock 1 tsp garam masala 2 tbsp chopped fresh coriander leaves salt, to taste roti or freshly cooked rice, to serve Method Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add ½ teaspoon of the ground cumin, the cinnamon stick and cardamom. As they begin to sizzle, add the onions and cook for 15–16 minutes, stirring well and making sure they don’t stick to the pan.Add the garlic and ginger and fry for 1 minute. Add the turmeric and chilli powder, then stir. Add the blended tomatoes and cook for 5–7 minutes. Add the chicken and cook for 10 minutes. Stir well, making sure the masala coats the chicken. Add the stock and salt to taste and simmer over a low heat with the lid on for 20 minutes, or until the chicken is cooked through, stirring halfway through. Turn the heat off and add the remaining cumin, the garam masala and fresh coriander. Serve with roti or rice. Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add ½ teaspoon of the ground cumin, the cinnamon stick and cardamom. As they begin to sizzle, add the onions and cook for 15–16 minutes, stirring well and making sure they don’t stick to the pan. Heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add ½ teaspoon of the ground cumin, the cinnamon stick and cardamom. As they begin to sizzle, add the onions and cook for 15–16 minutes, stirring well and making sure they don’t stick to the pan. Add the garlic and ginger and fry for 1 minute. Add the turmeric and chilli powder, then stir. Add the blended tomatoes and cook for 5–7 minutes. Add the garlic and ginger and fry for 1 minute. Add the turmeric and chilli powder, then stir. Add the blended tomatoes and cook for 5–7 minutes. Add the chicken and cook for 10 minutes. Stir well, making sure the masala coats the chicken. Add the chicken and cook for 10 minutes. Stir well, making sure the masala coats the chicken. Add the stock and salt to taste and simmer over a low heat with the lid on for 20 minutes, or until the chicken is cooked through, stirring halfway through. Turn the heat off and add the remaining cumin, the garam masala and fresh coriander. Serve with roti or rice. Add the stock and salt to taste and simmer over a low heat with the lid on for 20 minutes, or until the chicken is cooked through, stirring halfway through. Turn the heat off and add the remaining cumin, the garam masala and fresh coriander. Serve with roti or rice."
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} | 84335885314644fca258557500bd24117b2f0984d91de71ddf37fb290384045e | Pakistani spicy potatoes (aloo bhujia) recipe
An average of 4.5 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pakistani_spicy_potatoes_93471_16x9.jpg This is gorgeous served simply with rice but also tastes great as a side dish for meat and fish. 500g/1lb 2oz potatoes, cubed 5 tbsp sunflower oil1½ tbsp ghee2 tsp cumin seeds2 tsp nigella seeds2 tsp coriander seeds2cm/1in fresh root ginger, peeled and finely grated4 garlic cloves, crushed6 tomatoes, roughly chopped4 tbsp tomato purée1 tsp ground turmeric1 tsp chilli powder, or to taste2 tbsp dried methi (fenugreek leaves)salt, to taste 500g/1lb 2oz potatoes, cubed 5 tbsp sunflower oil 1½ tbsp ghee 2 tsp cumin seeds 2 tsp nigella seeds 2 tsp coriander seeds 2cm/1in fresh root ginger, peeled and finely grated 4 garlic cloves, crushed 6 tomatoes, roughly chopped 4 tbsp tomato purée 1 tsp ground turmeric 1 tsp chilli powder, or to taste 2 tbsp dried methi (fenugreek leaves) salt, to taste handful fresh dill, roughly chopped1 green chilli, thinly sliced½ lemon, cut into wedges handful fresh dill, roughly chopped 1 green chilli, thinly sliced ½ lemon, cut into wedges Method Parboil the potatoes for a few minutes, then drain well.Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter.Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan. Add the tomatoes, tomato purée, turmeric, chilli powder and salt to taste and stir-fry for 6–8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried methi and stir.Add the parboiled potatoes and 120ml/4fl oz water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes. Serve sprinkled with the dill, chilli and a squeeze of lemon. Parboil the potatoes for a few minutes, then drain well. Parboil the potatoes for a few minutes, then drain well. Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter. Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter. Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan. Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan. Add the tomatoes, tomato purée, turmeric, chilli powder and salt to taste and stir-fry for 6–8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried methi and stir. Add the tomatoes, tomato purée, turmeric, chilli powder and salt to taste and stir-fry for 6–8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried methi and stir. Add the parboiled potatoes and 120ml/4fl oz water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes. Add the parboiled potatoes and 120ml/4fl oz water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes. Serve sprinkled with the dill, chilli and a squeeze of lemon. Serve sprinkled with the dill, chilli and a squeeze of lemon. | {
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"title": "Pakistani spicy potatoes (aloo bhujia) recipe",
"content": "An average of 4.5 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pakistani_spicy_potatoes_93471_16x9.jpg This is gorgeous served simply with rice but also tastes great as a side dish for meat and fish. 500g/1lb 2oz potatoes, cubed 5 tbsp sunflower oil1½ tbsp ghee2 tsp cumin seeds2 tsp nigella seeds2 tsp coriander seeds2cm/1in fresh root ginger, peeled and finely grated4 garlic cloves, crushed6 tomatoes, roughly chopped4 tbsp tomato purée1 tsp ground turmeric1 tsp chilli powder, or to taste2 tbsp dried methi (fenugreek leaves)salt, to taste 500g/1lb 2oz potatoes, cubed 5 tbsp sunflower oil 1½ tbsp ghee 2 tsp cumin seeds 2 tsp nigella seeds 2 tsp coriander seeds 2cm/1in fresh root ginger, peeled and finely grated 4 garlic cloves, crushed 6 tomatoes, roughly chopped 4 tbsp tomato purée 1 tsp ground turmeric 1 tsp chilli powder, or to taste 2 tbsp dried methi (fenugreek leaves) salt, to taste handful fresh dill, roughly chopped1 green chilli, thinly sliced½ lemon, cut into wedges handful fresh dill, roughly chopped 1 green chilli, thinly sliced ½ lemon, cut into wedges Method Parboil the potatoes for a few minutes, then drain well.Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter.Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan. Add the tomatoes, tomato purée, turmeric, chilli powder and salt to taste and stir-fry for 6–8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried methi and stir.Add the parboiled potatoes and 120ml/4fl oz water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes. Serve sprinkled with the dill, chilli and a squeeze of lemon. Parboil the potatoes for a few minutes, then drain well. Parboil the potatoes for a few minutes, then drain well. Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter. Heat the oil and ghee in a saucepan with a lid, until hot. Add the cumin, nigella and coriander seeds and allow to splutter. Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan. Turn the heat to low and add the ginger and garlic. Stir, ensuring they don’t burn or stick to the bottom of the pan. Add the tomatoes, tomato purée, turmeric, chilli powder and salt to taste and stir-fry for 6–8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried methi and stir. Add the tomatoes, tomato purée, turmeric, chilli powder and salt to taste and stir-fry for 6–8 minutes, or until the oil rises to the top and the tomatoes are soft. Add the dried methi and stir. Add the parboiled potatoes and 120ml/4fl oz water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes. Add the parboiled potatoes and 120ml/4fl oz water, stir and increase the heat to medium. Cover the pan with the lid and cook for 10–12 minutes, or until the potatoes are cooked and the liquid has evaporated (you might need to top up the water). You want a thick sauce and tender potatoes. Serve sprinkled with the dill, chilli and a squeeze of lemon. Serve sprinkled with the dill, chilli and a squeeze of lemon."
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} | 0fcb25406d20e22ec0731abd22d6c82ef334e842cc3672a9c88f75425356c90a | Nadiya's lentil soup and soda bread recipe
An average of 4.2 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_split_lentils_and_34746_16x9.jpg This lentil soup is one of the first recipes I was ever taught. The lentils are simply cooked and are served with an even simpler five-spice soda bread, with absolutely no proving or kneading required. This may just be the most chilled-out meal you have ever made. 250g/9oz wholemeal flour250g/9oz strong white bread flour, plus extra for dusting 1 tsp fine salt 1 tsp bicarbonate of soda 1 tbsp panch phoran400ml/14fl oz buttermilk (see tip below) 250g/9oz wholemeal flour 250g/9oz strong white bread flour, plus extra for dusting 1 tsp fine salt 1 tsp bicarbonate of soda 1 tbsp panch phoran 400ml/14fl oz buttermilk (see tip below) 150g/5½oz red split lentils 1 bay leaf 1 dried red chilli½ tsp turmeric ½ tsp fine salt 75g/3oz unsalted butter 5 garlic cloves, thinly slicedhandful fresh coriander (approx. 10g), roughly chopped 150g/5½oz red split lentils 1 bay leaf 1 dried red chilli ½ tsp turmeric ½ tsp fine salt 75g/3oz unsalted butter 5 garlic cloves, thinly sliced handful fresh coriander (approx. 10g), roughly chopped Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. For the soda bread, put the flours, salt, bicarbonate of soda and five-spice into a large bowl and mix well. Make a well in the centre and add a little over half the buttermilk. Bring the dough together by hand, adding more of the buttermilk if needed (you may not need any more). As soon as all the flour is absorbed and the dough comes together, lightly flour the work surface, tip the dough onto it and roll into a neat ball. Place on the baking tray. Using a sharp knife, make a cut down the centre vertically and then the same horizontally to form a cross, cutting all the way down to the base. Bake on the middle shelf for 30 minutes, until the bread is golden and sounds hollow when tapped on the base. Put on a wire rack to cool.While the bread is baking, wash the lentils, rinsing them till the water runs clear. Put the lentils into a pan with 1 litre of cold water, the bay leaf, red chilli, turmeric and salt. Bring to the boil and leave to simmer for 30 minutes. After 30 minutes the mixture should be thicker and the lentils will have broken up. Melt the butter in a small frying pan over a medium heat. Add the sliced garlic and fry until golden-brown. Pour the garlic and butter into the lentils and mix through. Now add the chopped coriander and take the pan off the heat. Serve the warm lentils with chunks of soda bread. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. For the soda bread, put the flours, salt, bicarbonate of soda and five-spice into a large bowl and mix well. Make a well in the centre and add a little over half the buttermilk. Bring the dough together by hand, adding more of the buttermilk if needed (you may not need any more). For the soda bread, put the flours, salt, bicarbonate of soda and five-spice into a large bowl and mix well. Make a well in the centre and add a little over half the buttermilk. Bring the dough together by hand, adding more of the buttermilk if needed (you may not need any more). As soon as all the flour is absorbed and the dough comes together, lightly flour the work surface, tip the dough onto it and roll into a neat ball. Place on the baking tray. Using a sharp knife, make a cut down the centre vertically and then the same horizontally to form a cross, cutting all the way down to the base. Bake on the middle shelf for 30 minutes, until the bread is golden and sounds hollow when tapped on the base. Put on a wire rack to cool. As soon as all the flour is absorbed and the dough comes together, lightly flour the work surface, tip the dough onto it and roll into a neat ball. Place on the baking tray. Using a sharp knife, make a cut down the centre vertically and then the same horizontally to form a cross, cutting all the way down to the base. Bake on the middle shelf for 30 minutes, until the bread is golden and sounds hollow when tapped on the base. Put on a wire rack to cool. While the bread is baking, wash the lentils, rinsing them till the water runs clear. Put the lentils into a pan with 1 litre of cold water, the bay leaf, red chilli, turmeric and salt. Bring to the boil and leave to simmer for 30 minutes. After 30 minutes the mixture should be thicker and the lentils will have broken up. While the bread is baking, wash the lentils, rinsing them till the water runs clear. Put the lentils into a pan with 1 litre of cold water, the bay leaf, red chilli, turmeric and salt. Bring to the boil and leave to simmer for 30 minutes. After 30 minutes the mixture should be thicker and the lentils will have broken up. Melt the butter in a small frying pan over a medium heat. Add the sliced garlic and fry until golden-brown. Pour the garlic and butter into the lentils and mix through. Now add the chopped coriander and take the pan off the heat. Serve the warm lentils with chunks of soda bread. Melt the butter in a small frying pan over a medium heat. Add the sliced garlic and fry until golden-brown. Pour the garlic and butter into the lentils and mix through. Now add the chopped coriander and take the pan off the heat. Serve the warm lentils with chunks of soda bread. Recipe tips If you don’t have buttermilk, as most of us normally don’t, just mix 4 tablespoons of lemon juice or white vinegar with 400ml of milk, stir and leave to sit for 5 minutes. And hey presto – you have buttermilk. | {
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"title": "Nadiya's lentil soup and soda bread recipe",
"content": "An average of 4.2 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_split_lentils_and_34746_16x9.jpg This lentil soup is one of the first recipes I was ever taught. The lentils are simply cooked and are served with an even simpler five-spice soda bread, with absolutely no proving or kneading required. This may just be the most chilled-out meal you have ever made. 250g/9oz wholemeal flour250g/9oz strong white bread flour, plus extra for dusting 1 tsp fine salt 1 tsp bicarbonate of soda 1 tbsp panch phoran400ml/14fl oz buttermilk (see tip below) 250g/9oz wholemeal flour 250g/9oz strong white bread flour, plus extra for dusting 1 tsp fine salt 1 tsp bicarbonate of soda 1 tbsp panch phoran 400ml/14fl oz buttermilk (see tip below) 150g/5½oz red split lentils 1 bay leaf 1 dried red chilli½ tsp turmeric ½ tsp fine salt 75g/3oz unsalted butter 5 garlic cloves, thinly slicedhandful fresh coriander (approx. 10g), roughly chopped 150g/5½oz red split lentils 1 bay leaf 1 dried red chilli ½ tsp turmeric ½ tsp fine salt 75g/3oz unsalted butter 5 garlic cloves, thinly sliced handful fresh coriander (approx. 10g), roughly chopped Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. For the soda bread, put the flours, salt, bicarbonate of soda and five-spice into a large bowl and mix well. Make a well in the centre and add a little over half the buttermilk. Bring the dough together by hand, adding more of the buttermilk if needed (you may not need any more). As soon as all the flour is absorbed and the dough comes together, lightly flour the work surface, tip the dough onto it and roll into a neat ball. Place on the baking tray. Using a sharp knife, make a cut down the centre vertically and then the same horizontally to form a cross, cutting all the way down to the base. Bake on the middle shelf for 30 minutes, until the bread is golden and sounds hollow when tapped on the base. Put on a wire rack to cool.While the bread is baking, wash the lentils, rinsing them till the water runs clear. Put the lentils into a pan with 1 litre of cold water, the bay leaf, red chilli, turmeric and salt. Bring to the boil and leave to simmer for 30 minutes. After 30 minutes the mixture should be thicker and the lentils will have broken up. Melt the butter in a small frying pan over a medium heat. Add the sliced garlic and fry until golden-brown. Pour the garlic and butter into the lentils and mix through. Now add the chopped coriander and take the pan off the heat. Serve the warm lentils with chunks of soda bread. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. For the soda bread, put the flours, salt, bicarbonate of soda and five-spice into a large bowl and mix well. Make a well in the centre and add a little over half the buttermilk. Bring the dough together by hand, adding more of the buttermilk if needed (you may not need any more). For the soda bread, put the flours, salt, bicarbonate of soda and five-spice into a large bowl and mix well. Make a well in the centre and add a little over half the buttermilk. Bring the dough together by hand, adding more of the buttermilk if needed (you may not need any more). As soon as all the flour is absorbed and the dough comes together, lightly flour the work surface, tip the dough onto it and roll into a neat ball. Place on the baking tray. Using a sharp knife, make a cut down the centre vertically and then the same horizontally to form a cross, cutting all the way down to the base. Bake on the middle shelf for 30 minutes, until the bread is golden and sounds hollow when tapped on the base. Put on a wire rack to cool. As soon as all the flour is absorbed and the dough comes together, lightly flour the work surface, tip the dough onto it and roll into a neat ball. Place on the baking tray. Using a sharp knife, make a cut down the centre vertically and then the same horizontally to form a cross, cutting all the way down to the base. Bake on the middle shelf for 30 minutes, until the bread is golden and sounds hollow when tapped on the base. Put on a wire rack to cool. While the bread is baking, wash the lentils, rinsing them till the water runs clear. Put the lentils into a pan with 1 litre of cold water, the bay leaf, red chilli, turmeric and salt. Bring to the boil and leave to simmer for 30 minutes. After 30 minutes the mixture should be thicker and the lentils will have broken up. While the bread is baking, wash the lentils, rinsing them till the water runs clear. Put the lentils into a pan with 1 litre of cold water, the bay leaf, red chilli, turmeric and salt. Bring to the boil and leave to simmer for 30 minutes. After 30 minutes the mixture should be thicker and the lentils will have broken up. Melt the butter in a small frying pan over a medium heat. Add the sliced garlic and fry until golden-brown. Pour the garlic and butter into the lentils and mix through. Now add the chopped coriander and take the pan off the heat. Serve the warm lentils with chunks of soda bread. Melt the butter in a small frying pan over a medium heat. Add the sliced garlic and fry until golden-brown. Pour the garlic and butter into the lentils and mix through. Now add the chopped coriander and take the pan off the heat. Serve the warm lentils with chunks of soda bread. Recipe tips If you don’t have buttermilk, as most of us normally don’t, just mix 4 tablespoons of lemon juice or white vinegar with 400ml of milk, stir and leave to sit for 5 minutes. And hey presto – you have buttermilk."
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} | a511a3b0cdf91697719a69f7958a347f75a447d2af3f32b82dcec91cb495f9b1 | Fish cakes with chive beurre blanc recipe
Boil the potatoes in a saucepan of salted water for 12-15 minutes, or until very tender, then drain and return to the pan. Return to the heat for a couple of minutes to drive off any excess moisture. Set aside until cool.Pour enough water into a saucepan to reach 5cm/2in up the sides. Add the lemon, bay leaf and onion and bring to the boil. Add the fish and prawns and simmer for 3-4 minutes, or until just cooked through, then remove from the heat and leave the fish to cool in the cooking liquid.Meanwhile, for the beurre blanc, heat the shallot and white wine in a saucepan until bubbling. Reduce the heat and simmer until there is only about 50ml/2fl oz liquid left in the pan.Whisk in the butter, a little at a time, waiting until most of the butter has melted and incorporated into the mixture before adding more.Once all of the butter has been added, add a squeeze of lemon juice and strain the mixture into a clean saucepan. Stir in the chives and season, to taste, with salt and freshly ground black pepper. Cover with cling film and set aside at room temperature until needed.When the fish and potatoes are cool, flake the fish into a large bowl, discarding any skin and bones. Roughly chop the prawns and add them to the bowl. Add the chopped dill and spring onions and season with a squeeze of lemon juice. Add the potatoes and season, to taste, with salt and freshly ground black pepper. Carefully combine the mixture with your hands, taking care not to break up the fish too much.Form the mixture into 6 equal-sized patties. Chill in the fridge on a plate for 5 minutes.Meanwhile, heat half of the butter in a frying pan over a medium heat until foaming. Add the chard and sauté for 3-4 minutes until wilted, then season, to taste, with salt and freshly ground black pepper. Drain onto kitchen paper then clean the pan with a piece of kitchen paper and return it to the heat.Add the remaining butter to the pan. When foaming, add the fish cakes, in batches if necessary, and fry for 2-3 minutes on each side, or until golden-brown on both sides and piping hot throughout.Just before serving, remove the cling film from the beurre blanc and heat through.To serve, spoon the chard onto serving plates, top each portion with a fish cake and spoon the chive beurre blanc around the edge. Boil the potatoes in a saucepan of salted water for 12-15 minutes, or until very tender, then drain and return to the pan. Return to the heat for a couple of minutes to drive off any excess moisture. Set aside until cool. Boil the potatoes in a saucepan of salted water for 12-15 minutes, or until very tender, then drain and return to the pan. Return to the heat for a couple of minutes to drive off any excess moisture. Set aside until cool. Pour enough water into a saucepan to reach 5cm/2in up the sides. Add the lemon, bay leaf and onion and bring to the boil. Add the fish and prawns and simmer for 3-4 minutes, or until just cooked through, then remove from the heat and leave the fish to cool in the cooking liquid. Pour enough water into a saucepan to reach 5cm/2in up the sides. Add the lemon, bay leaf and onion and bring to the boil. Add the fish and prawns and simmer for 3-4 minutes, or until just cooked through, then remove from the heat and leave the fish to cool in the cooking liquid. Meanwhile, for the beurre blanc, heat the shallot and white wine in a saucepan until bubbling. Reduce the heat and simmer until there is only about 50ml/2fl oz liquid left in the pan. Meanwhile, for the beurre blanc, heat the shallot and white wine in a saucepan until bubbling. Reduce the heat and simmer until there is only about 50ml/2fl oz liquid left in the pan. Whisk in the butter, a little at a time, waiting until most of the butter has melted and incorporated into the mixture before adding more. Whisk in the butter, a little at a time, waiting until most of the butter has melted and incorporated into the mixture before adding more. Once all of the butter has been added, add a squeeze of lemon juice and strain the mixture into a clean saucepan. Stir in the chives and season, to taste, with salt and freshly ground black pepper. Cover with cling film and set aside at room temperature until needed. Once all of the butter has been added, add a squeeze of lemon juice and strain the mixture into a clean saucepan. Stir in the chives and season, to taste, with salt and freshly ground black pepper. Cover with cling film and set aside at room temperature until needed. When the fish and potatoes are cool, flake the fish into a large bowl, discarding any skin and bones. Roughly chop the prawns and add them to the bowl. Add the chopped dill and spring onions and season with a squeeze of lemon juice. When the fish and potatoes are cool, flake the fish into a large bowl, discarding any skin and bones. Roughly chop the prawns and add them to the bowl. Add the chopped dill and spring onions and season with a squeeze of lemon juice. Add the potatoes and season, to taste, with salt and freshly ground black pepper. Carefully combine the mixture with your hands, taking care not to break up the fish too much. Add the potatoes and season, to taste, with salt and freshly ground black pepper. Carefully combine the mixture with your hands, taking care not to break up the fish too much. Form the mixture into 6 equal-sized patties. Chill in the fridge on a plate for 5 minutes. Form the mixture into 6 equal-sized patties. Chill in the fridge on a plate for 5 minutes. Meanwhile, heat half of the butter in a frying pan over a medium heat until foaming. Add the chard and sauté for 3-4 minutes until wilted, then season, to taste, with salt and freshly ground black pepper. Drain onto kitchen paper then clean the pan with a piece of kitchen paper and return it to the heat. Meanwhile, heat half of the butter in a frying pan over a medium heat until foaming. Add the chard and sauté for 3-4 minutes until wilted, then season, to taste, with salt and freshly ground black pepper. Drain onto kitchen paper then clean the pan with a piece of kitchen paper and return it to the heat. Add the remaining butter to the pan. When foaming, add the fish cakes, in batches if necessary, and fry for 2-3 minutes on each side, or until golden-brown on both sides and piping hot throughout. Add the remaining butter to the pan. When foaming, add the fish cakes, in batches if necessary, and fry for 2-3 minutes on each side, or until golden-brown on both sides and piping hot throughout. Just before serving, remove the cling film from the beurre blanc and heat through. Just before serving, remove the cling film from the beurre blanc and heat through. To serve, spoon the chard onto serving plates, top each portion with a fish cake and spoon the chive beurre blanc around the edge. To serve, spoon the chard onto serving plates, top each portion with a fish cake and spoon the chive beurre blanc around the edge. | {
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"title": "Fish cakes with chive beurre blanc recipe",
"content": "Boil the potatoes in a saucepan of salted water for 12-15 minutes, or until very tender, then drain and return to the pan. Return to the heat for a couple of minutes to drive off any excess moisture. Set aside until cool.Pour enough water into a saucepan to reach 5cm/2in up the sides. Add the lemon, bay leaf and onion and bring to the boil. Add the fish and prawns and simmer for 3-4 minutes, or until just cooked through, then remove from the heat and leave the fish to cool in the cooking liquid.Meanwhile, for the beurre blanc, heat the shallot and white wine in a saucepan until bubbling. Reduce the heat and simmer until there is only about 50ml/2fl oz liquid left in the pan.Whisk in the butter, a little at a time, waiting until most of the butter has melted and incorporated into the mixture before adding more.Once all of the butter has been added, add a squeeze of lemon juice and strain the mixture into a clean saucepan. Stir in the chives and season, to taste, with salt and freshly ground black pepper. Cover with cling film and set aside at room temperature until needed.When the fish and potatoes are cool, flake the fish into a large bowl, discarding any skin and bones. Roughly chop the prawns and add them to the bowl. Add the chopped dill and spring onions and season with a squeeze of lemon juice. Add the potatoes and season, to taste, with salt and freshly ground black pepper. Carefully combine the mixture with your hands, taking care not to break up the fish too much.Form the mixture into 6 equal-sized patties. Chill in the fridge on a plate for 5 minutes.Meanwhile, heat half of the butter in a frying pan over a medium heat until foaming. Add the chard and sauté for 3-4 minutes until wilted, then season, to taste, with salt and freshly ground black pepper. Drain onto kitchen paper then clean the pan with a piece of kitchen paper and return it to the heat.Add the remaining butter to the pan. When foaming, add the fish cakes, in batches if necessary, and fry for 2-3 minutes on each side, or until golden-brown on both sides and piping hot throughout.Just before serving, remove the cling film from the beurre blanc and heat through.To serve, spoon the chard onto serving plates, top each portion with a fish cake and spoon the chive beurre blanc around the edge. Boil the potatoes in a saucepan of salted water for 12-15 minutes, or until very tender, then drain and return to the pan. Return to the heat for a couple of minutes to drive off any excess moisture. Set aside until cool. Boil the potatoes in a saucepan of salted water for 12-15 minutes, or until very tender, then drain and return to the pan. Return to the heat for a couple of minutes to drive off any excess moisture. Set aside until cool. Pour enough water into a saucepan to reach 5cm/2in up the sides. Add the lemon, bay leaf and onion and bring to the boil. Add the fish and prawns and simmer for 3-4 minutes, or until just cooked through, then remove from the heat and leave the fish to cool in the cooking liquid. Pour enough water into a saucepan to reach 5cm/2in up the sides. Add the lemon, bay leaf and onion and bring to the boil. Add the fish and prawns and simmer for 3-4 minutes, or until just cooked through, then remove from the heat and leave the fish to cool in the cooking liquid. Meanwhile, for the beurre blanc, heat the shallot and white wine in a saucepan until bubbling. Reduce the heat and simmer until there is only about 50ml/2fl oz liquid left in the pan. Meanwhile, for the beurre blanc, heat the shallot and white wine in a saucepan until bubbling. Reduce the heat and simmer until there is only about 50ml/2fl oz liquid left in the pan. Whisk in the butter, a little at a time, waiting until most of the butter has melted and incorporated into the mixture before adding more. Whisk in the butter, a little at a time, waiting until most of the butter has melted and incorporated into the mixture before adding more. Once all of the butter has been added, add a squeeze of lemon juice and strain the mixture into a clean saucepan. Stir in the chives and season, to taste, with salt and freshly ground black pepper. Cover with cling film and set aside at room temperature until needed. Once all of the butter has been added, add a squeeze of lemon juice and strain the mixture into a clean saucepan. Stir in the chives and season, to taste, with salt and freshly ground black pepper. Cover with cling film and set aside at room temperature until needed. When the fish and potatoes are cool, flake the fish into a large bowl, discarding any skin and bones. Roughly chop the prawns and add them to the bowl. Add the chopped dill and spring onions and season with a squeeze of lemon juice. When the fish and potatoes are cool, flake the fish into a large bowl, discarding any skin and bones. Roughly chop the prawns and add them to the bowl. Add the chopped dill and spring onions and season with a squeeze of lemon juice. Add the potatoes and season, to taste, with salt and freshly ground black pepper. Carefully combine the mixture with your hands, taking care not to break up the fish too much. Add the potatoes and season, to taste, with salt and freshly ground black pepper. Carefully combine the mixture with your hands, taking care not to break up the fish too much. Form the mixture into 6 equal-sized patties. Chill in the fridge on a plate for 5 minutes. Form the mixture into 6 equal-sized patties. Chill in the fridge on a plate for 5 minutes. Meanwhile, heat half of the butter in a frying pan over a medium heat until foaming. Add the chard and sauté for 3-4 minutes until wilted, then season, to taste, with salt and freshly ground black pepper. Drain onto kitchen paper then clean the pan with a piece of kitchen paper and return it to the heat. Meanwhile, heat half of the butter in a frying pan over a medium heat until foaming. Add the chard and sauté for 3-4 minutes until wilted, then season, to taste, with salt and freshly ground black pepper. Drain onto kitchen paper then clean the pan with a piece of kitchen paper and return it to the heat. Add the remaining butter to the pan. When foaming, add the fish cakes, in batches if necessary, and fry for 2-3 minutes on each side, or until golden-brown on both sides and piping hot throughout. Add the remaining butter to the pan. When foaming, add the fish cakes, in batches if necessary, and fry for 2-3 minutes on each side, or until golden-brown on both sides and piping hot throughout. Just before serving, remove the cling film from the beurre blanc and heat through. Just before serving, remove the cling film from the beurre blanc and heat through. To serve, spoon the chard onto serving plates, top each portion with a fish cake and spoon the chive beurre blanc around the edge. To serve, spoon the chard onto serving plates, top each portion with a fish cake and spoon the chive beurre blanc around the edge."
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} | 733dc1ec912a83b65af5c4b2ebf0922ef6806042c0373e43e5d38bab85711f11 | Smoked haddock with mustard sauce and poached egg recipe
An average of 3.5 out of 5 stars from 4 ratings Perfectly poached haddock is paired with a mustard beurre blanc sauce in a dish which showcases classic French flavours. 400ml/14fl oz whole milk ½ garlic clove2 sprigs fresh thyme 2 bay leaf 6 black peppercorns2 smoked haddock (120–140g/4¼–5oz each), bones removed but skin left on 400ml/14fl oz whole milk ½ garlic clove 2 sprigs fresh thyme 2 bay leaf 6 black peppercorns 2 smoked haddock (120–140g/4¼–5oz each), bones removed but skin left on 200ml/⅓ pint white wine 1 shallot, sliced 6 black peppercorns50g/1¾oz double cream 250g/9oz unsalted butter, diced1 lemon, juice only1 tbsp wholegrain mustard 200ml/⅓ pint white wine 1 shallot, sliced 6 black peppercorns 50g/1¾oz double cream 250g/9oz unsalted butter, diced 1 lemon, juice only 1 tbsp wholegrain mustard 400g/14oz British pink fir potatoes3 spring onions, sliced2 bay leaves150g/5½oz unsalted butter2 tbsp olive oilsalt and freshly ground black pepper 400g/14oz British pink fir potatoes 3 spring onions, sliced 2 bay leaves 150g/5½oz unsalted butter 2 tbsp olive oil salt and freshly ground black pepper 25ml/1fl oz white wine vinegar2 free-range eggs 25ml/1fl oz white wine vinegar 2 free-range eggs 1 tbsp fresh chopped chervil1 tbsp fresh fresh chopped chives1 tbsp fresh fresh chopped tarragon 1 tbsp fresh chopped chervil 1 tbsp fresh fresh chopped chives 1 tbsp fresh fresh chopped tarragon Method To make the poached haddock, add the milk, garlic, thyme, bay leaves and peppercorns to a large saucepan along with 500ml/18fl oz water. Place on a medium-high heat and bring to the boil. Add the haddock portions to the pan and poach for 4–6 minutes until cooked through. When cooked, the skin should easily peel off the flesh.To make the mustard sauce, add the white wine, shallot and peppercorns to a saucepan. Heat until reduced by half, then reduce to a low heat and stir in the double cream. Gradually whisk in the butter a cube at a time until it has all been added and incorporated into the sauce, then pass the sauce through a sieve into a clean bowl. Then add the mustard.To make the potatoes, place the new potatoes into a saucepan and cover with water. Bring to the boil over a medium heat, then cook for 12–15 minutes or until the potatoes are cooked through and break apart slightly when crushed with a fork.Drain the cooked potatoes and return to the pan along with the spring onion, a squeeze of lemon juice and a teaspoon of olive oil. Season with salt and pepper then lightly crush everything together with a fork – the potatoes should still hold some shape rather than be completely mashed. Keep warm until serving.To make the poached eggs, bring a tall pan of water to a gentle boil and add the white wine vinegar plus a little salt and pepper. Crack one of the eggs into a small ramekin or cup and gently pour into the water. Poach for 3 minutes then remove carefully with a slotted spoon and set aside. Repeat with the remaining eggs.To serve, place a 10cm/4in metal ring in the centre of each serving plate and spoon in a portion of the crushed potatoes. Remove the ring and top with a portion of the smoked haddock, a poached egg and spoon over some of the mustard sauce. Garnish with a sprig of chervil and serve immediately. Finish with the fresh herbs. To make the poached haddock, add the milk, garlic, thyme, bay leaves and peppercorns to a large saucepan along with 500ml/18fl oz water. Place on a medium-high heat and bring to the boil. Add the haddock portions to the pan and poach for 4–6 minutes until cooked through. When cooked, the skin should easily peel off the flesh. To make the poached haddock, add the milk, garlic, thyme, bay leaves and peppercorns to a large saucepan along with 500ml/18fl oz water. Place on a medium-high heat and bring to the boil. Add the haddock portions to the pan and poach for 4–6 minutes until cooked through. When cooked, the skin should easily peel off the flesh. To make the mustard sauce, add the white wine, shallot and peppercorns to a saucepan. Heat until reduced by half, then reduce to a low heat and stir in the double cream. Gradually whisk in the butter a cube at a time until it has all been added and incorporated into the sauce, then pass the sauce through a sieve into a clean bowl. Then add the mustard. To make the mustard sauce, add the white wine, shallot and peppercorns to a saucepan. Heat until reduced by half, then reduce to a low heat and stir in the double cream. Gradually whisk in the butter a cube at a time until it has all been added and incorporated into the sauce, then pass the sauce through a sieve into a clean bowl. Then add the mustard. To make the potatoes, place the new potatoes into a saucepan and cover with water. Bring to the boil over a medium heat, then cook for 12–15 minutes or until the potatoes are cooked through and break apart slightly when crushed with a fork. To make the potatoes, place the new potatoes into a saucepan and cover with water. Bring to the boil over a medium heat, then cook for 12–15 minutes or until the potatoes are cooked through and break apart slightly when crushed with a fork. Drain the cooked potatoes and return to the pan along with the spring onion, a squeeze of lemon juice and a teaspoon of olive oil. Season with salt and pepper then lightly crush everything together with a fork – the potatoes should still hold some shape rather than be completely mashed. Keep warm until serving. Drain the cooked potatoes and return to the pan along with the spring onion, a squeeze of lemon juice and a teaspoon of olive oil. Season with salt and pepper then lightly crush everything together with a fork – the potatoes should still hold some shape rather than be completely mashed. Keep warm until serving. To make the poached eggs, bring a tall pan of water to a gentle boil and add the white wine vinegar plus a little salt and pepper. Crack one of the eggs into a small ramekin or cup and gently pour into the water. Poach for 3 minutes then remove carefully with a slotted spoon and set aside. Repeat with the remaining eggs. To make the poached eggs, bring a tall pan of water to a gentle boil and add the white wine vinegar plus a little salt and pepper. Crack one of the eggs into a small ramekin or cup and gently pour into the water. Poach for 3 minutes then remove carefully with a slotted spoon and set aside. Repeat with the remaining eggs. To serve, place a 10cm/4in metal ring in the centre of each serving plate and spoon in a portion of the crushed potatoes. Remove the ring and top with a portion of the smoked haddock, a poached egg and spoon over some of the mustard sauce. Garnish with a sprig of chervil and serve immediately. Finish with the fresh herbs. To serve, place a 10cm/4in metal ring in the centre of each serving plate and spoon in a portion of the crushed potatoes. Remove the ring and top with a portion of the smoked haddock, a poached egg and spoon over some of the mustard sauce. Garnish with a sprig of chervil and serve immediately. Finish with the fresh herbs. | {
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"title": "Smoked haddock with mustard sauce and poached egg recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings Perfectly poached haddock is paired with a mustard beurre blanc sauce in a dish which showcases classic French flavours. 400ml/14fl oz whole milk ½ garlic clove2 sprigs fresh thyme 2 bay leaf 6 black peppercorns2 smoked haddock (120–140g/4¼–5oz each), bones removed but skin left on 400ml/14fl oz whole milk ½ garlic clove 2 sprigs fresh thyme 2 bay leaf 6 black peppercorns 2 smoked haddock (120–140g/4¼–5oz each), bones removed but skin left on 200ml/⅓ pint white wine 1 shallot, sliced 6 black peppercorns50g/1¾oz double cream 250g/9oz unsalted butter, diced1 lemon, juice only1 tbsp wholegrain mustard 200ml/⅓ pint white wine 1 shallot, sliced 6 black peppercorns 50g/1¾oz double cream 250g/9oz unsalted butter, diced 1 lemon, juice only 1 tbsp wholegrain mustard 400g/14oz British pink fir potatoes3 spring onions, sliced2 bay leaves150g/5½oz unsalted butter2 tbsp olive oilsalt and freshly ground black pepper 400g/14oz British pink fir potatoes 3 spring onions, sliced 2 bay leaves 150g/5½oz unsalted butter 2 tbsp olive oil salt and freshly ground black pepper 25ml/1fl oz white wine vinegar2 free-range eggs 25ml/1fl oz white wine vinegar 2 free-range eggs 1 tbsp fresh chopped chervil1 tbsp fresh fresh chopped chives1 tbsp fresh fresh chopped tarragon 1 tbsp fresh chopped chervil 1 tbsp fresh fresh chopped chives 1 tbsp fresh fresh chopped tarragon Method To make the poached haddock, add the milk, garlic, thyme, bay leaves and peppercorns to a large saucepan along with 500ml/18fl oz water. Place on a medium-high heat and bring to the boil. Add the haddock portions to the pan and poach for 4–6 minutes until cooked through. When cooked, the skin should easily peel off the flesh.To make the mustard sauce, add the white wine, shallot and peppercorns to a saucepan. Heat until reduced by half, then reduce to a low heat and stir in the double cream. Gradually whisk in the butter a cube at a time until it has all been added and incorporated into the sauce, then pass the sauce through a sieve into a clean bowl. Then add the mustard.To make the potatoes, place the new potatoes into a saucepan and cover with water. Bring to the boil over a medium heat, then cook for 12–15 minutes or until the potatoes are cooked through and break apart slightly when crushed with a fork.Drain the cooked potatoes and return to the pan along with the spring onion, a squeeze of lemon juice and a teaspoon of olive oil. Season with salt and pepper then lightly crush everything together with a fork – the potatoes should still hold some shape rather than be completely mashed. Keep warm until serving.To make the poached eggs, bring a tall pan of water to a gentle boil and add the white wine vinegar plus a little salt and pepper. Crack one of the eggs into a small ramekin or cup and gently pour into the water. Poach for 3 minutes then remove carefully with a slotted spoon and set aside. Repeat with the remaining eggs.To serve, place a 10cm/4in metal ring in the centre of each serving plate and spoon in a portion of the crushed potatoes. Remove the ring and top with a portion of the smoked haddock, a poached egg and spoon over some of the mustard sauce. Garnish with a sprig of chervil and serve immediately. Finish with the fresh herbs. To make the poached haddock, add the milk, garlic, thyme, bay leaves and peppercorns to a large saucepan along with 500ml/18fl oz water. Place on a medium-high heat and bring to the boil. Add the haddock portions to the pan and poach for 4–6 minutes until cooked through. When cooked, the skin should easily peel off the flesh. To make the poached haddock, add the milk, garlic, thyme, bay leaves and peppercorns to a large saucepan along with 500ml/18fl oz water. Place on a medium-high heat and bring to the boil. Add the haddock portions to the pan and poach for 4–6 minutes until cooked through. When cooked, the skin should easily peel off the flesh. To make the mustard sauce, add the white wine, shallot and peppercorns to a saucepan. Heat until reduced by half, then reduce to a low heat and stir in the double cream. Gradually whisk in the butter a cube at a time until it has all been added and incorporated into the sauce, then pass the sauce through a sieve into a clean bowl. Then add the mustard. To make the mustard sauce, add the white wine, shallot and peppercorns to a saucepan. Heat until reduced by half, then reduce to a low heat and stir in the double cream. Gradually whisk in the butter a cube at a time until it has all been added and incorporated into the sauce, then pass the sauce through a sieve into a clean bowl. Then add the mustard. To make the potatoes, place the new potatoes into a saucepan and cover with water. Bring to the boil over a medium heat, then cook for 12–15 minutes or until the potatoes are cooked through and break apart slightly when crushed with a fork. To make the potatoes, place the new potatoes into a saucepan and cover with water. Bring to the boil over a medium heat, then cook for 12–15 minutes or until the potatoes are cooked through and break apart slightly when crushed with a fork. Drain the cooked potatoes and return to the pan along with the spring onion, a squeeze of lemon juice and a teaspoon of olive oil. Season with salt and pepper then lightly crush everything together with a fork – the potatoes should still hold some shape rather than be completely mashed. Keep warm until serving. Drain the cooked potatoes and return to the pan along with the spring onion, a squeeze of lemon juice and a teaspoon of olive oil. Season with salt and pepper then lightly crush everything together with a fork – the potatoes should still hold some shape rather than be completely mashed. Keep warm until serving. To make the poached eggs, bring a tall pan of water to a gentle boil and add the white wine vinegar plus a little salt and pepper. Crack one of the eggs into a small ramekin or cup and gently pour into the water. Poach for 3 minutes then remove carefully with a slotted spoon and set aside. Repeat with the remaining eggs. To make the poached eggs, bring a tall pan of water to a gentle boil and add the white wine vinegar plus a little salt and pepper. Crack one of the eggs into a small ramekin or cup and gently pour into the water. Poach for 3 minutes then remove carefully with a slotted spoon and set aside. Repeat with the remaining eggs. To serve, place a 10cm/4in metal ring in the centre of each serving plate and spoon in a portion of the crushed potatoes. Remove the ring and top with a portion of the smoked haddock, a poached egg and spoon over some of the mustard sauce. Garnish with a sprig of chervil and serve immediately. Finish with the fresh herbs. To serve, place a 10cm/4in metal ring in the centre of each serving plate and spoon in a portion of the crushed potatoes. Remove the ring and top with a portion of the smoked haddock, a poached egg and spoon over some of the mustard sauce. Garnish with a sprig of chervil and serve immediately. Finish with the fresh herbs."
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} | 3cdcd0a0e8596ace1db57ef4f193b824b50986dac3dd5b06452afae5a5661ac6 | Scallops beurre blanc recipe
An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/scallops_beurre_blanc_80266_16x9.jpg Simon Hopkinson's recipe for scallops will have you devouring every morsel from the plate. 2 shallots, finely chopped60ml/2fl oz white wine vinegar60ml/2fl oz dry white wine125g/4½oz cold unsalted butter, cut into small chunks10 scallopsdash olive oilsalt and freshly ground white pepperfresh chives, finely chopped, to garnish 2 shallots, finely chopped 60ml/2fl oz white wine vinegar 60ml/2fl oz dry white wine 125g/4½oz cold unsalted butter, cut into small chunks 10 scallops dash olive oil salt and freshly ground white pepper fresh chives, finely chopped, to garnish Method For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm.Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Season with salt and pepper.Spoon the sauce over the scallops and garnish with chives. For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains. For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm. Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Season with salt and pepper. Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Season with salt and pepper. Spoon the sauce over the scallops and garnish with chives. Spoon the sauce over the scallops and garnish with chives. | {
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"title": "Scallops beurre blanc recipe",
"content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/scallops_beurre_blanc_80266_16x9.jpg Simon Hopkinson's recipe for scallops will have you devouring every morsel from the plate. 2 shallots, finely chopped60ml/2fl oz white wine vinegar60ml/2fl oz dry white wine125g/4½oz cold unsalted butter, cut into small chunks10 scallopsdash olive oilsalt and freshly ground white pepperfresh chives, finely chopped, to garnish 2 shallots, finely chopped 60ml/2fl oz white wine vinegar 60ml/2fl oz dry white wine 125g/4½oz cold unsalted butter, cut into small chunks 10 scallops dash olive oil salt and freshly ground white pepper fresh chives, finely chopped, to garnish Method For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm.Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Season with salt and pepper.Spoon the sauce over the scallops and garnish with chives. For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains. For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.) Once all the butter has been used the sauce should be pale and have a thin, custard-like consistency. Keep warm. Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Season with salt and pepper. Brush the scallops with oil. Heat a heavy-based frying pan and fry the scallops for one minute on each side, or until golden-brown on the outside. Season with salt and pepper. Spoon the sauce over the scallops and garnish with chives. Spoon the sauce over the scallops and garnish with chives."
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} | cd4a6f19f5b1f8517f0865527e8ff44a447cfeb3a97003e5f3154a063dd308ad | Coronation fried chicken sandwich recipe
An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronation_fried_chicken_88269_16x9.jpg A celebratory sandwich for a very special occasion – but not like any you’ve ever tasted before! Brought to you by the master of fried chicken. 125ml/4fl oz buttermilk 1 heaped tbsp mild curry powder, plus extra for seasoning4 chicken thighs (bones and skin removed) 125g/4½oz fine semolina 65g/2¼oz tapioca starch vegetable oil, for deep frying salt and freshly ground black pepper 125ml/4fl oz buttermilk 1 heaped tbsp mild curry powder, plus extra for seasoning 4 chicken thighs (bones and skin removed) 125g/4½oz fine semolina 65g/2¼oz tapioca starch vegetable oil, for deep frying salt and freshly ground black pepper 1 tsp coriander seeds 50ml/2fl oz cider vinegar 25g/1oz sugar 25g/1oz golden raisins 1 tsp coriander seeds 50ml/2fl oz cider vinegar 25g/1oz sugar 25g/1oz golden raisins 1 free-range egg yolk¼ lemon, zest and juice½ tbsp Scotch bonnet jam (or other hot chilli jam)125ml/4fl oz vegetable oil salt 1 free-range egg yolk ¼ lemon, zest and juice ½ tbsp Scotch bonnet jam (or other hot chilli jam) 125ml/4fl oz vegetable oil salt 25g/1oz flaked almonds 5cm/2in piece cucumber¼ mango, peeled and finely sliced few coriander sprigs, leaves picked4-8 slices white tin loaf 25g/1oz flaked almonds 5cm/2in piece cucumber ¼ mango, peeled and finely sliced few coriander sprigs, leaves picked 4-8 slices white tin loaf Method To marinade the chicken, put the buttermilk and curry powder into a bowl, add a generous pinch of salt and mix well. Cut each thigh into 3 equal pieces and add to buttermilk mixture. Cover and set aside in the fridge to marinade, ideally for 24 hours.In a medium bowl, mix the semolina and tapioca then season with salt and pepper. Set your deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Remove the chicken chunks from the marinade and coat in the flour mix, knocking off any excess. Carefully drop into the hot oil and deep fry for 5 minutes until golden, then drain well on kitchen roll. Sprinkle with the curry powder. To make the pickled raisins, toast the coriander seeds in dry saucepan until fragrant. Add the vinegar, sugar and 75ml/ 2½fl oz water to the pan, and bring to boil. Add the raisins and briefly bring back to the boil before turning off the heat and leaving to cool completely. To make the chilli mayonnaise, put the egg yolk, lemon zest and juice, Scotch bonnet jam and a pinch of salt into a medium sized bowl. Use a whisk to combine everything evenly before adding the oil, drop by drop to begin with. Once the mixture starts to thicken, gradually add the oil in a gentle stream, whisking at all times. Once all the oil has been incorporated and your mixture is stiff, season to taste.Preheat the oven to 170C/150C Fan/Gas 3½. Put the flaked almonds on a baking tray and bake for 6–8 minutes until golden brown. Alternatively, you can do this in a dry frying pan – just keep a close eye as they can burn easily.Halve the cucumber lengthways then slice into thin semi-circles. Place in a small bowl then pour over some of the cooled pickling liquor from the raisins. Toss to coat.Take two slices of the bread and spread both generously with the chilli mayonnaise. Divide the chicken between the slices then layer on the sliced mango, cucumber, pickled raisins, almonds and coriander. Spread the rest of the mayonnaise over the remaining bread slices and top the sandwiches, mayo side down. To marinade the chicken, put the buttermilk and curry powder into a bowl, add a generous pinch of salt and mix well. Cut each thigh into 3 equal pieces and add to buttermilk mixture. Cover and set aside in the fridge to marinade, ideally for 24 hours. To marinade the chicken, put the buttermilk and curry powder into a bowl, add a generous pinch of salt and mix well. Cut each thigh into 3 equal pieces and add to buttermilk mixture. Cover and set aside in the fridge to marinade, ideally for 24 hours. In a medium bowl, mix the semolina and tapioca then season with salt and pepper. Set your deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a medium bowl, mix the semolina and tapioca then season with salt and pepper. Set your deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the chicken chunks from the marinade and coat in the flour mix, knocking off any excess. Carefully drop into the hot oil and deep fry for 5 minutes until golden, then drain well on kitchen roll. Sprinkle with the curry powder. Remove the chicken chunks from the marinade and coat in the flour mix, knocking off any excess. Carefully drop into the hot oil and deep fry for 5 minutes until golden, then drain well on kitchen roll. Sprinkle with the curry powder. To make the pickled raisins, toast the coriander seeds in dry saucepan until fragrant. Add the vinegar, sugar and 75ml/ 2½fl oz water to the pan, and bring to boil. Add the raisins and briefly bring back to the boil before turning off the heat and leaving to cool completely. To make the pickled raisins, toast the coriander seeds in dry saucepan until fragrant. Add the vinegar, sugar and 75ml/ 2½fl oz water to the pan, and bring to boil. Add the raisins and briefly bring back to the boil before turning off the heat and leaving to cool completely. To make the chilli mayonnaise, put the egg yolk, lemon zest and juice, Scotch bonnet jam and a pinch of salt into a medium sized bowl. Use a whisk to combine everything evenly before adding the oil, drop by drop to begin with. Once the mixture starts to thicken, gradually add the oil in a gentle stream, whisking at all times. Once all the oil has been incorporated and your mixture is stiff, season to taste. To make the chilli mayonnaise, put the egg yolk, lemon zest and juice, Scotch bonnet jam and a pinch of salt into a medium sized bowl. Use a whisk to combine everything evenly before adding the oil, drop by drop to begin with. Once the mixture starts to thicken, gradually add the oil in a gentle stream, whisking at all times. Once all the oil has been incorporated and your mixture is stiff, season to taste. Preheat the oven to 170C/150C Fan/Gas 3½. Put the flaked almonds on a baking tray and bake for 6–8 minutes until golden brown. Alternatively, you can do this in a dry frying pan – just keep a close eye as they can burn easily. Preheat the oven to 170C/150C Fan/Gas 3½. Put the flaked almonds on a baking tray and bake for 6–8 minutes until golden brown. Alternatively, you can do this in a dry frying pan – just keep a close eye as they can burn easily. Halve the cucumber lengthways then slice into thin semi-circles. Place in a small bowl then pour over some of the cooled pickling liquor from the raisins. Toss to coat. Halve the cucumber lengthways then slice into thin semi-circles. Place in a small bowl then pour over some of the cooled pickling liquor from the raisins. Toss to coat. Take two slices of the bread and spread both generously with the chilli mayonnaise. Divide the chicken between the slices then layer on the sliced mango, cucumber, pickled raisins, almonds and coriander. Spread the rest of the mayonnaise over the remaining bread slices and top the sandwiches, mayo side down. Take two slices of the bread and spread both generously with the chilli mayonnaise. Divide the chicken between the slices then layer on the sliced mango, cucumber, pickled raisins, almonds and coriander. Spread the rest of the mayonnaise over the remaining bread slices and top the sandwiches, mayo side down. Recipe tips If you can’t find tapioca starch or semolina you can use a 2:1 mix of plain flour to cornflour to coat the chicken which will work just as well. If you don’t have a deep fryer you can shallow fry the chicken in a frying pan with 2.5cm/1’’ of oil. Increase the cooking time to 3–4 minutes per side. If you want to make the mayonnaise in larger quantities you can use a food processor – or you can use premade mayo, just mix chilli jam into it. For a vegetarian version, use a substitute chicken product. No need to marinade, just dip, coat and cook right away. You just need it to be hot through and the coating to be brown and crispy. | {
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"title": "Coronation fried chicken sandwich recipe",
"content": "An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronation_fried_chicken_88269_16x9.jpg A celebratory sandwich for a very special occasion – but not like any you’ve ever tasted before! Brought to you by the master of fried chicken. 125ml/4fl oz buttermilk 1 heaped tbsp mild curry powder, plus extra for seasoning4 chicken thighs (bones and skin removed) 125g/4½oz fine semolina 65g/2¼oz tapioca starch vegetable oil, for deep frying salt and freshly ground black pepper 125ml/4fl oz buttermilk 1 heaped tbsp mild curry powder, plus extra for seasoning 4 chicken thighs (bones and skin removed) 125g/4½oz fine semolina 65g/2¼oz tapioca starch vegetable oil, for deep frying salt and freshly ground black pepper 1 tsp coriander seeds 50ml/2fl oz cider vinegar 25g/1oz sugar 25g/1oz golden raisins 1 tsp coriander seeds 50ml/2fl oz cider vinegar 25g/1oz sugar 25g/1oz golden raisins 1 free-range egg yolk¼ lemon, zest and juice½ tbsp Scotch bonnet jam (or other hot chilli jam)125ml/4fl oz vegetable oil salt 1 free-range egg yolk ¼ lemon, zest and juice ½ tbsp Scotch bonnet jam (or other hot chilli jam) 125ml/4fl oz vegetable oil salt 25g/1oz flaked almonds 5cm/2in piece cucumber¼ mango, peeled and finely sliced few coriander sprigs, leaves picked4-8 slices white tin loaf 25g/1oz flaked almonds 5cm/2in piece cucumber ¼ mango, peeled and finely sliced few coriander sprigs, leaves picked 4-8 slices white tin loaf Method To marinade the chicken, put the buttermilk and curry powder into a bowl, add a generous pinch of salt and mix well. Cut each thigh into 3 equal pieces and add to buttermilk mixture. Cover and set aside in the fridge to marinade, ideally for 24 hours.In a medium bowl, mix the semolina and tapioca then season with salt and pepper. Set your deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Remove the chicken chunks from the marinade and coat in the flour mix, knocking off any excess. Carefully drop into the hot oil and deep fry for 5 minutes until golden, then drain well on kitchen roll. Sprinkle with the curry powder. To make the pickled raisins, toast the coriander seeds in dry saucepan until fragrant. Add the vinegar, sugar and 75ml/ 2½fl oz water to the pan, and bring to boil. Add the raisins and briefly bring back to the boil before turning off the heat and leaving to cool completely. To make the chilli mayonnaise, put the egg yolk, lemon zest and juice, Scotch bonnet jam and a pinch of salt into a medium sized bowl. Use a whisk to combine everything evenly before adding the oil, drop by drop to begin with. Once the mixture starts to thicken, gradually add the oil in a gentle stream, whisking at all times. Once all the oil has been incorporated and your mixture is stiff, season to taste.Preheat the oven to 170C/150C Fan/Gas 3½. Put the flaked almonds on a baking tray and bake for 6–8 minutes until golden brown. Alternatively, you can do this in a dry frying pan – just keep a close eye as they can burn easily.Halve the cucumber lengthways then slice into thin semi-circles. Place in a small bowl then pour over some of the cooled pickling liquor from the raisins. Toss to coat.Take two slices of the bread and spread both generously with the chilli mayonnaise. Divide the chicken between the slices then layer on the sliced mango, cucumber, pickled raisins, almonds and coriander. Spread the rest of the mayonnaise over the remaining bread slices and top the sandwiches, mayo side down. To marinade the chicken, put the buttermilk and curry powder into a bowl, add a generous pinch of salt and mix well. Cut each thigh into 3 equal pieces and add to buttermilk mixture. Cover and set aside in the fridge to marinade, ideally for 24 hours. To marinade the chicken, put the buttermilk and curry powder into a bowl, add a generous pinch of salt and mix well. Cut each thigh into 3 equal pieces and add to buttermilk mixture. Cover and set aside in the fridge to marinade, ideally for 24 hours. In a medium bowl, mix the semolina and tapioca then season with salt and pepper. Set your deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a medium bowl, mix the semolina and tapioca then season with salt and pepper. Set your deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove the chicken chunks from the marinade and coat in the flour mix, knocking off any excess. Carefully drop into the hot oil and deep fry for 5 minutes until golden, then drain well on kitchen roll. Sprinkle with the curry powder. Remove the chicken chunks from the marinade and coat in the flour mix, knocking off any excess. Carefully drop into the hot oil and deep fry for 5 minutes until golden, then drain well on kitchen roll. Sprinkle with the curry powder. To make the pickled raisins, toast the coriander seeds in dry saucepan until fragrant. Add the vinegar, sugar and 75ml/ 2½fl oz water to the pan, and bring to boil. Add the raisins and briefly bring back to the boil before turning off the heat and leaving to cool completely. To make the pickled raisins, toast the coriander seeds in dry saucepan until fragrant. Add the vinegar, sugar and 75ml/ 2½fl oz water to the pan, and bring to boil. Add the raisins and briefly bring back to the boil before turning off the heat and leaving to cool completely. To make the chilli mayonnaise, put the egg yolk, lemon zest and juice, Scotch bonnet jam and a pinch of salt into a medium sized bowl. Use a whisk to combine everything evenly before adding the oil, drop by drop to begin with. Once the mixture starts to thicken, gradually add the oil in a gentle stream, whisking at all times. Once all the oil has been incorporated and your mixture is stiff, season to taste. To make the chilli mayonnaise, put the egg yolk, lemon zest and juice, Scotch bonnet jam and a pinch of salt into a medium sized bowl. Use a whisk to combine everything evenly before adding the oil, drop by drop to begin with. Once the mixture starts to thicken, gradually add the oil in a gentle stream, whisking at all times. Once all the oil has been incorporated and your mixture is stiff, season to taste. Preheat the oven to 170C/150C Fan/Gas 3½. Put the flaked almonds on a baking tray and bake for 6–8 minutes until golden brown. Alternatively, you can do this in a dry frying pan – just keep a close eye as they can burn easily. Preheat the oven to 170C/150C Fan/Gas 3½. Put the flaked almonds on a baking tray and bake for 6–8 minutes until golden brown. Alternatively, you can do this in a dry frying pan – just keep a close eye as they can burn easily. Halve the cucumber lengthways then slice into thin semi-circles. Place in a small bowl then pour over some of the cooled pickling liquor from the raisins. Toss to coat. Halve the cucumber lengthways then slice into thin semi-circles. Place in a small bowl then pour over some of the cooled pickling liquor from the raisins. Toss to coat. Take two slices of the bread and spread both generously with the chilli mayonnaise. Divide the chicken between the slices then layer on the sliced mango, cucumber, pickled raisins, almonds and coriander. Spread the rest of the mayonnaise over the remaining bread slices and top the sandwiches, mayo side down. Take two slices of the bread and spread both generously with the chilli mayonnaise. Divide the chicken between the slices then layer on the sliced mango, cucumber, pickled raisins, almonds and coriander. Spread the rest of the mayonnaise over the remaining bread slices and top the sandwiches, mayo side down. Recipe tips If you can’t find tapioca starch or semolina you can use a 2:1 mix of plain flour to cornflour to coat the chicken which will work just as well. If you don’t have a deep fryer you can shallow fry the chicken in a frying pan with 2.5cm/1’’ of oil. Increase the cooking time to 3–4 minutes per side. If you want to make the mayonnaise in larger quantities you can use a food processor – or you can use premade mayo, just mix chilli jam into it. For a vegetarian version, use a substitute chicken product. No need to marinade, just dip, coat and cook right away. You just need it to be hot through and the coating to be brown and crispy."
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} | 220ac3d66b49b9e02ba205dcdd2b45f3014fa2ba26f361b85d364ec72a999b53 | Easy smoked salmon and cream cheese canapés recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_and_cream_28632_16x9.jpg These simple canapés are prepared with homemade soda bread and topped with smoked salmon, cream cheese and herbs. 125g/4oz wholemeal flour125g/4oz plain flour, plus extra for dusting7g (1 heaped tsp) caster sugar ¼ tsp baking powder½ tsp bicarbonate of soda½ tsp table salt30g/1oz porridge oats, plus extra for topping50g/1¾oz treacle 5 tbsp Irish stout20g/¾oz salted butter, melted100ml/3½fl oz buttermilk1 large free-range egg, beaten, to glaze 125g/4oz wholemeal flour 125g/4oz plain flour, plus extra for dusting 7g (1 heaped tsp) caster sugar ¼ tsp baking powder ½ tsp bicarbonate of soda ½ tsp table salt 30g/1oz porridge oats, plus extra for topping 50g/1¾oz treacle 5 tbsp Irish stout 20g/¾oz salted butter, melted 100ml/3½fl oz buttermilk 1 large free-range egg, beaten, to glaze 180g/6¼oz cream cheese ½ lemon, juice only200g/7oz smoked salmon, finely choppedhandful chopped fresh chives or dill, to garnishsalt and freshly ground black pepper 180g/6¼oz cream cheese ½ lemon, juice only 200g/7oz smoked salmon, finely chopped handful chopped fresh chives or dill, to garnish salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.For the soda bread, mix together the flours, caster sugar, baking powder, bicarbonate of soda, salt and porridge oats in a large bowl. Add the treacle and stout to the dry ingredients and stir in. Add the melted butter and mix well. Gradually mix in the buttermilk to give a firm but sticky dough (you may not need all the buttermilk).Using your hands, bring the mixture together until a smooth dough is formed and briefly knead. On a lightly floured work surface, shape the dough into a square loaf that is roughly 1cm/½in high. Place on a baking tray lined with baking paper or dusted well with flour. Brush the top with the beaten egg, scatter over a few porridge oats and bake for 30–40 minutes, or until the crust is golden and the loaf sounds hollow when tapped underneath. Leave to cool completely. For the topping, place the cream cheese in a large bowl. Season with salt and pepper and stir through the lemon juice to taste and the smoked salmon until combined. Transfer to a piping bag fitted with a very large plain nozzle (or you can spoon the topping onto the bread before serving if preferred). Chill until ready to serve.To serve, slice the loaf into 1cm/½in thick slices (roughly 8–10 slices). Cut each slice into 2.5cm/1in squares. You will need around 40–50 squares. Pipe or spoon the cream cheese mixture on top of each square and then garnish with chives or dill. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the soda bread, mix together the flours, caster sugar, baking powder, bicarbonate of soda, salt and porridge oats in a large bowl. Add the treacle and stout to the dry ingredients and stir in. Add the melted butter and mix well. Gradually mix in the buttermilk to give a firm but sticky dough (you may not need all the buttermilk). For the soda bread, mix together the flours, caster sugar, baking powder, bicarbonate of soda, salt and porridge oats in a large bowl. Add the treacle and stout to the dry ingredients and stir in. Add the melted butter and mix well. Gradually mix in the buttermilk to give a firm but sticky dough (you may not need all the buttermilk). Using your hands, bring the mixture together until a smooth dough is formed and briefly knead. On a lightly floured work surface, shape the dough into a square loaf that is roughly 1cm/½in high. Place on a baking tray lined with baking paper or dusted well with flour. Brush the top with the beaten egg, scatter over a few porridge oats and bake for 30–40 minutes, or until the crust is golden and the loaf sounds hollow when tapped underneath. Leave to cool completely. Using your hands, bring the mixture together until a smooth dough is formed and briefly knead. On a lightly floured work surface, shape the dough into a square loaf that is roughly 1cm/½in high. Place on a baking tray lined with baking paper or dusted well with flour. Brush the top with the beaten egg, scatter over a few porridge oats and bake for 30–40 minutes, or until the crust is golden and the loaf sounds hollow when tapped underneath. Leave to cool completely. For the topping, place the cream cheese in a large bowl. Season with salt and pepper and stir through the lemon juice to taste and the smoked salmon until combined. Transfer to a piping bag fitted with a very large plain nozzle (or you can spoon the topping onto the bread before serving if preferred). Chill until ready to serve. For the topping, place the cream cheese in a large bowl. Season with salt and pepper and stir through the lemon juice to taste and the smoked salmon until combined. Transfer to a piping bag fitted with a very large plain nozzle (or you can spoon the topping onto the bread before serving if preferred). Chill until ready to serve. To serve, slice the loaf into 1cm/½in thick slices (roughly 8–10 slices). Cut each slice into 2.5cm/1in squares. You will need around 40–50 squares. Pipe or spoon the cream cheese mixture on top of each square and then garnish with chives or dill. To serve, slice the loaf into 1cm/½in thick slices (roughly 8–10 slices). Cut each slice into 2.5cm/1in squares. You will need around 40–50 squares. Pipe or spoon the cream cheese mixture on top of each square and then garnish with chives or dill. Recipe tips This recipe makes more bread than you will need for the canapés. | {
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"url": "https://www.bbc.co.uk/food/recipes/smoked_salmon_and_cream_28632",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy smoked salmon and cream cheese canapés recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_and_cream_28632_16x9.jpg These simple canapés are prepared with homemade soda bread and topped with smoked salmon, cream cheese and herbs. 125g/4oz wholemeal flour125g/4oz plain flour, plus extra for dusting7g (1 heaped tsp) caster sugar ¼ tsp baking powder½ tsp bicarbonate of soda½ tsp table salt30g/1oz porridge oats, plus extra for topping50g/1¾oz treacle 5 tbsp Irish stout20g/¾oz salted butter, melted100ml/3½fl oz buttermilk1 large free-range egg, beaten, to glaze 125g/4oz wholemeal flour 125g/4oz plain flour, plus extra for dusting 7g (1 heaped tsp) caster sugar ¼ tsp baking powder ½ tsp bicarbonate of soda ½ tsp table salt 30g/1oz porridge oats, plus extra for topping 50g/1¾oz treacle 5 tbsp Irish stout 20g/¾oz salted butter, melted 100ml/3½fl oz buttermilk 1 large free-range egg, beaten, to glaze 180g/6¼oz cream cheese ½ lemon, juice only200g/7oz smoked salmon, finely choppedhandful chopped fresh chives or dill, to garnishsalt and freshly ground black pepper 180g/6¼oz cream cheese ½ lemon, juice only 200g/7oz smoked salmon, finely chopped handful chopped fresh chives or dill, to garnish salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.For the soda bread, mix together the flours, caster sugar, baking powder, bicarbonate of soda, salt and porridge oats in a large bowl. Add the treacle and stout to the dry ingredients and stir in. Add the melted butter and mix well. Gradually mix in the buttermilk to give a firm but sticky dough (you may not need all the buttermilk).Using your hands, bring the mixture together until a smooth dough is formed and briefly knead. On a lightly floured work surface, shape the dough into a square loaf that is roughly 1cm/½in high. Place on a baking tray lined with baking paper or dusted well with flour. Brush the top with the beaten egg, scatter over a few porridge oats and bake for 30–40 minutes, or until the crust is golden and the loaf sounds hollow when tapped underneath. Leave to cool completely. For the topping, place the cream cheese in a large bowl. Season with salt and pepper and stir through the lemon juice to taste and the smoked salmon until combined. Transfer to a piping bag fitted with a very large plain nozzle (or you can spoon the topping onto the bread before serving if preferred). Chill until ready to serve.To serve, slice the loaf into 1cm/½in thick slices (roughly 8–10 slices). Cut each slice into 2.5cm/1in squares. You will need around 40–50 squares. Pipe or spoon the cream cheese mixture on top of each square and then garnish with chives or dill. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the soda bread, mix together the flours, caster sugar, baking powder, bicarbonate of soda, salt and porridge oats in a large bowl. Add the treacle and stout to the dry ingredients and stir in. Add the melted butter and mix well. Gradually mix in the buttermilk to give a firm but sticky dough (you may not need all the buttermilk). For the soda bread, mix together the flours, caster sugar, baking powder, bicarbonate of soda, salt and porridge oats in a large bowl. Add the treacle and stout to the dry ingredients and stir in. Add the melted butter and mix well. Gradually mix in the buttermilk to give a firm but sticky dough (you may not need all the buttermilk). Using your hands, bring the mixture together until a smooth dough is formed and briefly knead. On a lightly floured work surface, shape the dough into a square loaf that is roughly 1cm/½in high. Place on a baking tray lined with baking paper or dusted well with flour. Brush the top with the beaten egg, scatter over a few porridge oats and bake for 30–40 minutes, or until the crust is golden and the loaf sounds hollow when tapped underneath. Leave to cool completely. Using your hands, bring the mixture together until a smooth dough is formed and briefly knead. On a lightly floured work surface, shape the dough into a square loaf that is roughly 1cm/½in high. Place on a baking tray lined with baking paper or dusted well with flour. Brush the top with the beaten egg, scatter over a few porridge oats and bake for 30–40 minutes, or until the crust is golden and the loaf sounds hollow when tapped underneath. Leave to cool completely. For the topping, place the cream cheese in a large bowl. Season with salt and pepper and stir through the lemon juice to taste and the smoked salmon until combined. Transfer to a piping bag fitted with a very large plain nozzle (or you can spoon the topping onto the bread before serving if preferred). Chill until ready to serve. For the topping, place the cream cheese in a large bowl. Season with salt and pepper and stir through the lemon juice to taste and the smoked salmon until combined. Transfer to a piping bag fitted with a very large plain nozzle (or you can spoon the topping onto the bread before serving if preferred). Chill until ready to serve. To serve, slice the loaf into 1cm/½in thick slices (roughly 8–10 slices). Cut each slice into 2.5cm/1in squares. You will need around 40–50 squares. Pipe or spoon the cream cheese mixture on top of each square and then garnish with chives or dill. To serve, slice the loaf into 1cm/½in thick slices (roughly 8–10 slices). Cut each slice into 2.5cm/1in squares. You will need around 40–50 squares. Pipe or spoon the cream cheese mixture on top of each square and then garnish with chives or dill. Recipe tips This recipe makes more bread than you will need for the canapés."
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} | 06a7411cba6cb0d5fb62a87a389ccb063649b6ab9292679ce848533e7f999ef0 | Buffalo chicken burgers recipe
An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buffalo_chicken_burgers_84771_16x9.jpg Every chicken burger needs this intense, spicy buffalo sauce and crunchy hot slaw. Perfection. 30g/1oz butter 4 tbsp chilli sauce 1½ tsp white wine vinegar 2 tsp Worcestershire sauce pinch each of celery salt, cayenne pepper and black pepper ½ tbsp barbecue sauce 2 drops smoke oil (optional)50ml/2fl oz buttermilk 30g/1oz butter 4 tbsp chilli sauce 1½ tsp white wine vinegar 2 tsp Worcestershire sauce pinch each of celery salt, cayenne pepper and black pepper ½ tbsp barbecue sauce 2 drops smoke oil (optional) 50ml/2fl oz buttermilk ½ small red cabbage, shredded or grated ½ carrot, grated ½ red onion, thinly sliced ½ red chilli, finely chopped1 tbsp finely chopped coriander leaves1–2 heaped tbsp mayonnaise ½ small red cabbage, shredded or grated ½ carrot, grated ½ red onion, thinly sliced ½ red chilli, finely chopped 1 tbsp finely chopped coriander leaves 1–2 heaped tbsp mayonnaise 50g/1¾oz panko breadcrumbs 1½ tsp ground coriander 1½ tsp ground fennel seeds 50g/1¾oz plain flour 1 free-range egg, lightly beaten2 chicken breasts (approximately 175g/6oz), butterflied1 tbsp sunflower oil4 pretzel buns, or similar, cut in half and toasted, to serve 50g/1¾oz panko breadcrumbs 1½ tsp ground coriander 1½ tsp ground fennel seeds 50g/1¾oz plain flour 1 free-range egg, lightly beaten 2 chicken breasts (approximately 175g/6oz), butterflied 1 tbsp sunflower oil 4 pretzel buns, or similar, cut in half and toasted, to serve Method To make the buffalo sauce, mix together all the ingredients, except for the buttermilk, in a saucepan. Bring to a simmer and stir well. Allow to cool completely and add the buttermilk. Cover and leave in the fridge until ready to serve. To make the slaw, mix together all the ingredients until thoroughly combined. Cover and leave in the fridge until ready to serve.Preheat the oven to 180C/160C Fan/Gas 4.To make the chicken, mix together the breadcrumbs, coriander and fennel seeds in a bowl. Put the flour and the beaten egg in separate bowls. Dredge each piece of chicken in the flour and shake off the excess. Dip the chicken in the egg and then cover with the seasoned breadcrumbs.Heat the oil in a frying pan and fry the chicken until golden-brown on both sides. Transfer to a baking tray and bake in the oven for 8–10 minutes or until the chicken is cooked through and there are no traces of pink.To serve, spoon a generous helping of the slaw onto the bottom halves of the toasted buns. Spread a spoonful of the buffalo dressing over the cut sides of the top halves. Put the chicken on top of the slaw and add the top bun. To make the buffalo sauce, mix together all the ingredients, except for the buttermilk, in a saucepan. Bring to a simmer and stir well. Allow to cool completely and add the buttermilk. Cover and leave in the fridge until ready to serve. To make the buffalo sauce, mix together all the ingredients, except for the buttermilk, in a saucepan. Bring to a simmer and stir well. Allow to cool completely and add the buttermilk. Cover and leave in the fridge until ready to serve. To make the slaw, mix together all the ingredients until thoroughly combined. Cover and leave in the fridge until ready to serve. To make the slaw, mix together all the ingredients until thoroughly combined. Cover and leave in the fridge until ready to serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the chicken, mix together the breadcrumbs, coriander and fennel seeds in a bowl. Put the flour and the beaten egg in separate bowls. Dredge each piece of chicken in the flour and shake off the excess. Dip the chicken in the egg and then cover with the seasoned breadcrumbs. To make the chicken, mix together the breadcrumbs, coriander and fennel seeds in a bowl. Put the flour and the beaten egg in separate bowls. Dredge each piece of chicken in the flour and shake off the excess. Dip the chicken in the egg and then cover with the seasoned breadcrumbs. Heat the oil in a frying pan and fry the chicken until golden-brown on both sides. Transfer to a baking tray and bake in the oven for 8–10 minutes or until the chicken is cooked through and there are no traces of pink. Heat the oil in a frying pan and fry the chicken until golden-brown on both sides. Transfer to a baking tray and bake in the oven for 8–10 minutes or until the chicken is cooked through and there are no traces of pink. To serve, spoon a generous helping of the slaw onto the bottom halves of the toasted buns. Spread a spoonful of the buffalo dressing over the cut sides of the top halves. Put the chicken on top of the slaw and add the top bun. To serve, spoon a generous helping of the slaw onto the bottom halves of the toasted buns. Spread a spoonful of the buffalo dressing over the cut sides of the top halves. Put the chicken on top of the slaw and add the top bun. Recipe tips If you want more heat on your burger, use a hotter chilli sauce and chilli in your slaw. | {
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"title": "Buffalo chicken burgers recipe",
"content": "An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buffalo_chicken_burgers_84771_16x9.jpg Every chicken burger needs this intense, spicy buffalo sauce and crunchy hot slaw. Perfection. 30g/1oz butter 4 tbsp chilli sauce 1½ tsp white wine vinegar 2 tsp Worcestershire sauce pinch each of celery salt, cayenne pepper and black pepper ½ tbsp barbecue sauce 2 drops smoke oil (optional)50ml/2fl oz buttermilk 30g/1oz butter 4 tbsp chilli sauce 1½ tsp white wine vinegar 2 tsp Worcestershire sauce pinch each of celery salt, cayenne pepper and black pepper ½ tbsp barbecue sauce 2 drops smoke oil (optional) 50ml/2fl oz buttermilk ½ small red cabbage, shredded or grated ½ carrot, grated ½ red onion, thinly sliced ½ red chilli, finely chopped1 tbsp finely chopped coriander leaves1–2 heaped tbsp mayonnaise ½ small red cabbage, shredded or grated ½ carrot, grated ½ red onion, thinly sliced ½ red chilli, finely chopped 1 tbsp finely chopped coriander leaves 1–2 heaped tbsp mayonnaise 50g/1¾oz panko breadcrumbs 1½ tsp ground coriander 1½ tsp ground fennel seeds 50g/1¾oz plain flour 1 free-range egg, lightly beaten2 chicken breasts (approximately 175g/6oz), butterflied1 tbsp sunflower oil4 pretzel buns, or similar, cut in half and toasted, to serve 50g/1¾oz panko breadcrumbs 1½ tsp ground coriander 1½ tsp ground fennel seeds 50g/1¾oz plain flour 1 free-range egg, lightly beaten 2 chicken breasts (approximately 175g/6oz), butterflied 1 tbsp sunflower oil 4 pretzel buns, or similar, cut in half and toasted, to serve Method To make the buffalo sauce, mix together all the ingredients, except for the buttermilk, in a saucepan. Bring to a simmer and stir well. Allow to cool completely and add the buttermilk. Cover and leave in the fridge until ready to serve. To make the slaw, mix together all the ingredients until thoroughly combined. Cover and leave in the fridge until ready to serve.Preheat the oven to 180C/160C Fan/Gas 4.To make the chicken, mix together the breadcrumbs, coriander and fennel seeds in a bowl. Put the flour and the beaten egg in separate bowls. Dredge each piece of chicken in the flour and shake off the excess. Dip the chicken in the egg and then cover with the seasoned breadcrumbs.Heat the oil in a frying pan and fry the chicken until golden-brown on both sides. Transfer to a baking tray and bake in the oven for 8–10 minutes or until the chicken is cooked through and there are no traces of pink.To serve, spoon a generous helping of the slaw onto the bottom halves of the toasted buns. Spread a spoonful of the buffalo dressing over the cut sides of the top halves. Put the chicken on top of the slaw and add the top bun. To make the buffalo sauce, mix together all the ingredients, except for the buttermilk, in a saucepan. Bring to a simmer and stir well. Allow to cool completely and add the buttermilk. Cover and leave in the fridge until ready to serve. To make the buffalo sauce, mix together all the ingredients, except for the buttermilk, in a saucepan. Bring to a simmer and stir well. Allow to cool completely and add the buttermilk. Cover and leave in the fridge until ready to serve. To make the slaw, mix together all the ingredients until thoroughly combined. Cover and leave in the fridge until ready to serve. To make the slaw, mix together all the ingredients until thoroughly combined. Cover and leave in the fridge until ready to serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the chicken, mix together the breadcrumbs, coriander and fennel seeds in a bowl. Put the flour and the beaten egg in separate bowls. Dredge each piece of chicken in the flour and shake off the excess. Dip the chicken in the egg and then cover with the seasoned breadcrumbs. To make the chicken, mix together the breadcrumbs, coriander and fennel seeds in a bowl. Put the flour and the beaten egg in separate bowls. Dredge each piece of chicken in the flour and shake off the excess. Dip the chicken in the egg and then cover with the seasoned breadcrumbs. Heat the oil in a frying pan and fry the chicken until golden-brown on both sides. Transfer to a baking tray and bake in the oven for 8–10 minutes or until the chicken is cooked through and there are no traces of pink. Heat the oil in a frying pan and fry the chicken until golden-brown on both sides. Transfer to a baking tray and bake in the oven for 8–10 minutes or until the chicken is cooked through and there are no traces of pink. To serve, spoon a generous helping of the slaw onto the bottom halves of the toasted buns. Spread a spoonful of the buffalo dressing over the cut sides of the top halves. Put the chicken on top of the slaw and add the top bun. To serve, spoon a generous helping of the slaw onto the bottom halves of the toasted buns. Spread a spoonful of the buffalo dressing over the cut sides of the top halves. Put the chicken on top of the slaw and add the top bun. Recipe tips If you want more heat on your burger, use a hotter chilli sauce and chilli in your slaw."
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} | 585a49ef145830c3925a9d41a463410417e0978159e7bef16ed786735fce1fef | Valle d’Aosta cabbage soup recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/val_daosta_cabbage_soup_08762_16x9.jpg A soul-warming dish from the Italian mountains, this chunky baked cabbage soup is an indulgent affair with crunchy bacon and velvety cheese in each spoonful. Use a homemade or good-quality shop-bought stock to take it to the next level. 300g/10½oz Gruyère, emmental or gouda, grated or thinly sliced60g/2¼oz Parmesan, grated1.5 litres/2¾ pints good-quality chicken, beef or vegetable stock 500g/1lb 2oz Savoy cabbage, chopped70ml/2½fl oz olive oil6 rashers streaky smoked bacon, chopped30g/1oz butter1 large garlic clove, cut in half 5–6 thick slices (about 250–280g/9oz–10oz) stale, dry sourdough breadsalt and freshly ground black pepper 300g/10½oz Gruyère, emmental or gouda, grated or thinly sliced 60g/2¼oz Parmesan, grated 1.5 litres/2¾ pints good-quality chicken, beef or vegetable stock 500g/1lb 2oz Savoy cabbage, chopped 70ml/2½fl oz olive oil 6 rashers streaky smoked bacon, chopped 30g/1oz butter 1 large garlic clove, cut in half 5–6 thick slices (about 250–280g/9oz–10oz) stale, dry sourdough bread salt and freshly ground black pepper Method Mix the cheeses together in a bowl. In a large saucepan, bring the stock to the boil, add the cabbage and cook for 5 minutes, then turn off the heat and set aside. Heat a little oil to a large frying pan over high heat and fry the bacon pieces until golden-brown and starting to crisp. Remove them from the pan and set aside. In the same pan, add the butter, a little more oil and the garlic. Once hot, fry the pieces of bread until golden-brown and crisp on all sides. Do this in batches, setting each batch aside once browned and adding more oil as needed. Preheat the oven to 200C/180C Fan/Gas 6. In a large flameproof casserole, use a slotted spoon to put half the cabbage in the bottom of the dish and season with plenty of pepper and a little salt. Add half the bread, half the bacon and half the cheese mixture. Add the remaining cabbage, then bread and bacon. Ladle over the hot stock and top with the remaining cheese. Place over a medium heat and bring to a simmer, then put the dish in the oven and bake, uncovered, for 30–40 minutes until hot, bubbling and all the cheese has melted. Serve in warm bowls. Mix the cheeses together in a bowl. Mix the cheeses together in a bowl. In a large saucepan, bring the stock to the boil, add the cabbage and cook for 5 minutes, then turn off the heat and set aside. In a large saucepan, bring the stock to the boil, add the cabbage and cook for 5 minutes, then turn off the heat and set aside. Heat a little oil to a large frying pan over high heat and fry the bacon pieces until golden-brown and starting to crisp. Remove them from the pan and set aside. Heat a little oil to a large frying pan over high heat and fry the bacon pieces until golden-brown and starting to crisp. Remove them from the pan and set aside. In the same pan, add the butter, a little more oil and the garlic. Once hot, fry the pieces of bread until golden-brown and crisp on all sides. Do this in batches, setting each batch aside once browned and adding more oil as needed. In the same pan, add the butter, a little more oil and the garlic. Once hot, fry the pieces of bread until golden-brown and crisp on all sides. Do this in batches, setting each batch aside once browned and adding more oil as needed. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a large flameproof casserole, use a slotted spoon to put half the cabbage in the bottom of the dish and season with plenty of pepper and a little salt. Add half the bread, half the bacon and half the cheese mixture. In a large flameproof casserole, use a slotted spoon to put half the cabbage in the bottom of the dish and season with plenty of pepper and a little salt. Add half the bread, half the bacon and half the cheese mixture. Add the remaining cabbage, then bread and bacon. Ladle over the hot stock and top with the remaining cheese. Add the remaining cabbage, then bread and bacon. Ladle over the hot stock and top with the remaining cheese. Place over a medium heat and bring to a simmer, then put the dish in the oven and bake, uncovered, for 30–40 minutes until hot, bubbling and all the cheese has melted. Serve in warm bowls. Place over a medium heat and bring to a simmer, then put the dish in the oven and bake, uncovered, for 30–40 minutes until hot, bubbling and all the cheese has melted. Serve in warm bowls. | {
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"title": "Valle d’Aosta cabbage soup recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/val_daosta_cabbage_soup_08762_16x9.jpg A soul-warming dish from the Italian mountains, this chunky baked cabbage soup is an indulgent affair with crunchy bacon and velvety cheese in each spoonful. Use a homemade or good-quality shop-bought stock to take it to the next level. 300g/10½oz Gruyère, emmental or gouda, grated or thinly sliced60g/2¼oz Parmesan, grated1.5 litres/2¾ pints good-quality chicken, beef or vegetable stock 500g/1lb 2oz Savoy cabbage, chopped70ml/2½fl oz olive oil6 rashers streaky smoked bacon, chopped30g/1oz butter1 large garlic clove, cut in half 5–6 thick slices (about 250–280g/9oz–10oz) stale, dry sourdough breadsalt and freshly ground black pepper 300g/10½oz Gruyère, emmental or gouda, grated or thinly sliced 60g/2¼oz Parmesan, grated 1.5 litres/2¾ pints good-quality chicken, beef or vegetable stock 500g/1lb 2oz Savoy cabbage, chopped 70ml/2½fl oz olive oil 6 rashers streaky smoked bacon, chopped 30g/1oz butter 1 large garlic clove, cut in half 5–6 thick slices (about 250–280g/9oz–10oz) stale, dry sourdough bread salt and freshly ground black pepper Method Mix the cheeses together in a bowl. In a large saucepan, bring the stock to the boil, add the cabbage and cook for 5 minutes, then turn off the heat and set aside. Heat a little oil to a large frying pan over high heat and fry the bacon pieces until golden-brown and starting to crisp. Remove them from the pan and set aside. In the same pan, add the butter, a little more oil and the garlic. Once hot, fry the pieces of bread until golden-brown and crisp on all sides. Do this in batches, setting each batch aside once browned and adding more oil as needed. Preheat the oven to 200C/180C Fan/Gas 6. In a large flameproof casserole, use a slotted spoon to put half the cabbage in the bottom of the dish and season with plenty of pepper and a little salt. Add half the bread, half the bacon and half the cheese mixture. Add the remaining cabbage, then bread and bacon. Ladle over the hot stock and top with the remaining cheese. Place over a medium heat and bring to a simmer, then put the dish in the oven and bake, uncovered, for 30–40 minutes until hot, bubbling and all the cheese has melted. Serve in warm bowls. Mix the cheeses together in a bowl. Mix the cheeses together in a bowl. In a large saucepan, bring the stock to the boil, add the cabbage and cook for 5 minutes, then turn off the heat and set aside. In a large saucepan, bring the stock to the boil, add the cabbage and cook for 5 minutes, then turn off the heat and set aside. Heat a little oil to a large frying pan over high heat and fry the bacon pieces until golden-brown and starting to crisp. Remove them from the pan and set aside. Heat a little oil to a large frying pan over high heat and fry the bacon pieces until golden-brown and starting to crisp. Remove them from the pan and set aside. In the same pan, add the butter, a little more oil and the garlic. Once hot, fry the pieces of bread until golden-brown and crisp on all sides. Do this in batches, setting each batch aside once browned and adding more oil as needed. In the same pan, add the butter, a little more oil and the garlic. Once hot, fry the pieces of bread until golden-brown and crisp on all sides. Do this in batches, setting each batch aside once browned and adding more oil as needed. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a large flameproof casserole, use a slotted spoon to put half the cabbage in the bottom of the dish and season with plenty of pepper and a little salt. Add half the bread, half the bacon and half the cheese mixture. In a large flameproof casserole, use a slotted spoon to put half the cabbage in the bottom of the dish and season with plenty of pepper and a little salt. Add half the bread, half the bacon and half the cheese mixture. Add the remaining cabbage, then bread and bacon. Ladle over the hot stock and top with the remaining cheese. Add the remaining cabbage, then bread and bacon. Ladle over the hot stock and top with the remaining cheese. Place over a medium heat and bring to a simmer, then put the dish in the oven and bake, uncovered, for 30–40 minutes until hot, bubbling and all the cheese has melted. Serve in warm bowls. Place over a medium heat and bring to a simmer, then put the dish in the oven and bake, uncovered, for 30–40 minutes until hot, bubbling and all the cheese has melted. Serve in warm bowls."
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} | e85a70492378745f8364926b7e9add4d7e2f524adcc8e3da6790fe821b27174f | Eggs Benedict Florentine recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggs_benedict_florentine_33122_16x9.jpg Mary Berry's perfect eggs benedict florentine combines the two ultimate brunches for a perfect start to the weekend. Watch Mary maker her Hollandaise sauce here. 8 thin rashers smoked streaky bacondash of vinegar4 large free-range eggs2 English muffins, halvedknob of butter, plus extra for spreading200g/7oz baby spinach 8 thin rashers smoked streaky bacon dash of vinegar 4 large free-range eggs 2 English muffins, halved knob of butter, plus extra for spreading 200g/7oz baby spinach 2 free-range egg yolks1 tsp white wine vinegar100g/3½oz unsalted butter, meltedsalt and freshly ground black pepper 2 free-range egg yolks 1 tsp white wine vinegar 100g/3½oz unsalted butter, melted salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm.To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside.To poach the eggs, bring the same water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. Simmer for 3–4 minutes, or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper.Toast the muffin halves and butter them. Divide between four plates.Heat a frying pan, add the butter until melted and fry the spinach until wilted, season with salt and pepper.Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm. To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside. To poach the eggs, bring the same water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. To poach the eggs, bring the same water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. Simmer for 3–4 minutes, or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper. Simmer for 3–4 minutes, or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper. Toast the muffin halves and butter them. Divide between four plates. Toast the muffin halves and butter them. Divide between four plates. Heat a frying pan, add the butter until melted and fry the spinach until wilted, season with salt and pepper. Heat a frying pan, add the butter until melted and fry the spinach until wilted, season with salt and pepper. Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot. Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot. | {
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"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggs_benedict_florentine_33122_16x9.jpg Mary Berry's perfect eggs benedict florentine combines the two ultimate brunches for a perfect start to the weekend. Watch Mary maker her Hollandaise sauce here. 8 thin rashers smoked streaky bacondash of vinegar4 large free-range eggs2 English muffins, halvedknob of butter, plus extra for spreading200g/7oz baby spinach 8 thin rashers smoked streaky bacon dash of vinegar 4 large free-range eggs 2 English muffins, halved knob of butter, plus extra for spreading 200g/7oz baby spinach 2 free-range egg yolks1 tsp white wine vinegar100g/3½oz unsalted butter, meltedsalt and freshly ground black pepper 2 free-range egg yolks 1 tsp white wine vinegar 100g/3½oz unsalted butter, melted salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm.To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside.To poach the eggs, bring the same water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. Simmer for 3–4 minutes, or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper.Toast the muffin halves and butter them. Divide between four plates.Heat a frying pan, add the butter until melted and fry the spinach until wilted, season with salt and pepper.Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm. To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside. To poach the eggs, bring the same water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. To poach the eggs, bring the same water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. Simmer for 3–4 minutes, or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper. Simmer for 3–4 minutes, or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper. Toast the muffin halves and butter them. Divide between four plates. Toast the muffin halves and butter them. Divide between four plates. Heat a frying pan, add the butter until melted and fry the spinach until wilted, season with salt and pepper. Heat a frying pan, add the butter until melted and fry the spinach until wilted, season with salt and pepper. Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot. Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot."
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} | 3db7cfed255f23d7b97cd4ff2c93033ca9bbe55d3965a1d46dfbdaaa23d5c89a | Hollandaise sauce recipe
An average of 3.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hollandaisesauce_1309_16x9.jpg Show someone you really love them by making homemade hollandaise sauce with Mary Berry's foolproof technique. Then serve on top of eggs or asparagus. 3 tbsp white wine vinegar6 peppercorns1 dried bay leaf2 egg yolks 125g/4oz butter, meltedlemon juice, salt and pepper to taste 3 tbsp white wine vinegar 6 peppercorns 1 dried bay leaf 2 egg yolks 125g/4oz butter, melted lemon juice, salt and pepper to taste Method Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. Allow to cool.Whisk together two fresh egg yolks with the white wine vinegar in a large heat-proof bowl. Place the bowl over a saucepan of simmering water (do not to let the bowl touch the water) and whisk until lukewarm.Add the melted butter to the egg yolks very, very slowly, beating continuously. Once the mixture has thickened, remove from the heat and season with salt and pepper.Season to taste with salt and pepper and a little lemon juice. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. Allow to cool. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. Allow to cool. Whisk together two fresh egg yolks with the white wine vinegar in a large heat-proof bowl. Place the bowl over a saucepan of simmering water (do not to let the bowl touch the water) and whisk until lukewarm. Whisk together two fresh egg yolks with the white wine vinegar in a large heat-proof bowl. Place the bowl over a saucepan of simmering water (do not to let the bowl touch the water) and whisk until lukewarm. Add the melted butter to the egg yolks very, very slowly, beating continuously. Once the mixture has thickened, remove from the heat and season with salt and pepper. Add the melted butter to the egg yolks very, very slowly, beating continuously. Once the mixture has thickened, remove from the heat and season with salt and pepper. Season to taste with salt and pepper and a little lemon juice. Season to taste with salt and pepper and a little lemon juice. Recipe tips You can always skip the reduction of the vinegar and just use 1 tablespoon of good quality white wine vinegar. If the hollandaise gets too cold and splits, heat the butter before adding more. If it overheats and splits, add an ice cube. | {
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"title": "Hollandaise sauce recipe",
"content": "An average of 3.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hollandaisesauce_1309_16x9.jpg Show someone you really love them by making homemade hollandaise sauce with Mary Berry's foolproof technique. Then serve on top of eggs or asparagus. 3 tbsp white wine vinegar6 peppercorns1 dried bay leaf2 egg yolks 125g/4oz butter, meltedlemon juice, salt and pepper to taste 3 tbsp white wine vinegar 6 peppercorns 1 dried bay leaf 2 egg yolks 125g/4oz butter, melted lemon juice, salt and pepper to taste Method Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. Allow to cool.Whisk together two fresh egg yolks with the white wine vinegar in a large heat-proof bowl. Place the bowl over a saucepan of simmering water (do not to let the bowl touch the water) and whisk until lukewarm.Add the melted butter to the egg yolks very, very slowly, beating continuously. Once the mixture has thickened, remove from the heat and season with salt and pepper.Season to taste with salt and pepper and a little lemon juice. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. Allow to cool. Put the vinegar in a small pan with the peppercorns and bay leaf. Reduce the vinegar over a high heat until there is only 1 tbsp left. Strain the peppercorns and the bay leaf from this reduction. Allow to cool. Whisk together two fresh egg yolks with the white wine vinegar in a large heat-proof bowl. Place the bowl over a saucepan of simmering water (do not to let the bowl touch the water) and whisk until lukewarm. Whisk together two fresh egg yolks with the white wine vinegar in a large heat-proof bowl. Place the bowl over a saucepan of simmering water (do not to let the bowl touch the water) and whisk until lukewarm. Add the melted butter to the egg yolks very, very slowly, beating continuously. Once the mixture has thickened, remove from the heat and season with salt and pepper. Add the melted butter to the egg yolks very, very slowly, beating continuously. Once the mixture has thickened, remove from the heat and season with salt and pepper. Season to taste with salt and pepper and a little lemon juice. Season to taste with salt and pepper and a little lemon juice. Recipe tips You can always skip the reduction of the vinegar and just use 1 tablespoon of good quality white wine vinegar. If the hollandaise gets too cold and splits, heat the butter before adding more. If it overheats and splits, add an ice cube."
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} | e85a70492378745f8364926b7e9add4d7e2f524adcc8e3da6790fe821b27174f | Eggs Benedict Florentine recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggs_benedict_florentine_33122_16x9.jpg Mary Berry's perfect eggs benedict florentine combines the two ultimate brunches for a perfect start to the weekend. Watch Mary maker her Hollandaise sauce here. 8 thin rashers smoked streaky bacondash of vinegar4 large free-range eggs2 English muffins, halvedknob of butter, plus extra for spreading200g/7oz baby spinach 8 thin rashers smoked streaky bacon dash of vinegar 4 large free-range eggs 2 English muffins, halved knob of butter, plus extra for spreading 200g/7oz baby spinach 2 free-range egg yolks1 tsp white wine vinegar100g/3½oz unsalted butter, meltedsalt and freshly ground black pepper 2 free-range egg yolks 1 tsp white wine vinegar 100g/3½oz unsalted butter, melted salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm.To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside.To poach the eggs, bring the same water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. Simmer for 3–4 minutes, or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper.Toast the muffin halves and butter them. Divide between four plates.Heat a frying pan, add the butter until melted and fry the spinach until wilted, season with salt and pepper.Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm. To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside. To poach the eggs, bring the same water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. To poach the eggs, bring the same water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. Simmer for 3–4 minutes, or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper. Simmer for 3–4 minutes, or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper. Toast the muffin halves and butter them. Divide between four plates. Toast the muffin halves and butter them. Divide between four plates. Heat a frying pan, add the butter until melted and fry the spinach until wilted, season with salt and pepper. Heat a frying pan, add the butter until melted and fry the spinach until wilted, season with salt and pepper. Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot. Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot. | {
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"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggs_benedict_florentine_33122_16x9.jpg Mary Berry's perfect eggs benedict florentine combines the two ultimate brunches for a perfect start to the weekend. Watch Mary maker her Hollandaise sauce here. 8 thin rashers smoked streaky bacondash of vinegar4 large free-range eggs2 English muffins, halvedknob of butter, plus extra for spreading200g/7oz baby spinach 8 thin rashers smoked streaky bacon dash of vinegar 4 large free-range eggs 2 English muffins, halved knob of butter, plus extra for spreading 200g/7oz baby spinach 2 free-range egg yolks1 tsp white wine vinegar100g/3½oz unsalted butter, meltedsalt and freshly ground black pepper 2 free-range egg yolks 1 tsp white wine vinegar 100g/3½oz unsalted butter, melted salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm.To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside.To poach the eggs, bring the same water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. Simmer for 3–4 minutes, or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper.Toast the muffin halves and butter them. Divide between four plates.Heat a frying pan, add the butter until melted and fry the spinach until wilted, season with salt and pepper.Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm. Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm. To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside. Sit the bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Pour in the melted butter, whisking continuously until the sauce has thickened and is glossy. Season with salt and pepper. Cover with cling film and set aside. To poach the eggs, bring the same water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. To poach the eggs, bring the same water up to the boil, reduce to a simmer and add a dash of vinegar. Crack each egg into a ramekin or cup and swirl the water, then carefully tip the eggs into the pan. Simmer for 3–4 minutes, or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper. Simmer for 3–4 minutes, or until the whites are just set but the yolks are soft. Using a slotted spoon, carefully lift the eggs out and drain on kitchen paper. Toast the muffin halves and butter them. Divide between four plates. Toast the muffin halves and butter them. Divide between four plates. Heat a frying pan, add the butter until melted and fry the spinach until wilted, season with salt and pepper. Heat a frying pan, add the butter until melted and fry the spinach until wilted, season with salt and pepper. Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot. Spoon the spinach on top of the muffins, top with the egg, spoon over some hollandaise and arrange a cross of two rashers on top. Serve hot."
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} | c1139ca7b51fa91ae06825a1c2f346f4f15f275a0dc7619dec135dedf0752839 | Asparagus and burnt butter hollandaise recipe
Asparagus with tempura flowers and burnt butter hollandaise An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_with_tempura_39194_16x9.jpg Impress with this cheffy vegetarian starter featuring deep-fried chive, garlic and marigold flowers with hollandaise. 280g/10oz unsalted butter2 spring onions, thinly sliced1 garlic clove, finely chopped100ml/3½fl oz white wine4 medium free-range egg yolks 280g/10oz unsalted butter 2 spring onions, thinly sliced 1 garlic clove, finely chopped 100ml/3½fl oz white wine 4 medium free-range egg yolks 6 asparagus spears, trimmed at the woody end6 chive flowers6 garlic flowers3 marigold flowers, halved1 tbsp chopped fresh oregano, stalks and leaves only1 tbsp chopped fresh marjoram, stalks and leaves only1 tbsp fresh flatleaf parsley, leaves only, left wholecornflour, for dusting 6 asparagus spears, trimmed at the woody end 6 chive flowers 6 garlic flowers 3 marigold flowers, halved 1 tbsp chopped fresh oregano, stalks and leaves only 1 tbsp chopped fresh marjoram, stalks and leaves only 1 tbsp fresh flatleaf parsley, leaves only, left whole cornflour, for dusting 1 tbsp baking powder2 tbsp cornflour4 tbsp plain flourlarge pinch nigella seeds4–6 ice cubes100–150ml/3½–5fl oz cold sparkling waterpinch salt 1 tbsp baking powder 2 tbsp cornflour 4 tbsp plain flour large pinch nigella seeds 4–6 ice cubes 100–150ml/3½–5fl oz cold sparkling water pinch salt 3 tbsp olive oil1 tbsp vinegar1 tsp runny honeypinch salt 3 tbsp olive oil 1 tbsp vinegar 1 tsp runny honey pinch salt handful green salad leaves2 chive flowers, petals removed handful green salad leaves 2 chive flowers, petals removed Method To make the burnt butter hollandaise, melt 30g/1oz of the butter in a pan then fry the spring onions and garlic. Add the white wine and reduce to around 1–2 tablespoons of liquid. Drain and discard the spring onions and garlic but set aside the liquid.Place the remaining 250g/9oz butter into a medium saucepan and cook until it turns golden brown. It will take around 5 minutes. Remove from the heat and pour into a jug.Place a medium bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk. Add the reduced liquid you have set aside, and then start whisking until you reach the ribbon stage. Remove the bowl from the saucepan and place on a work surface. Then start slowly pouring in the butter from the jug as you whisk until you have a thick, pourable hollandaise. This will keep in the fridge for 3 days. You can keep the hollandaise warm in an insulated flask.To make the asparagus with tempura flowers, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper.Bring a large saucepan of salted water to the boil. Blanch the asparagus for 60 seconds, then remove and plunge into a bowl of iced cold water. Leave for 1–2 minutes, then drain and set aside.To make the tempura batter, place the baking powder, cornflour and plain flour in a bowl. Add the nigella seeds and salt and mix to combine. Add the ice cubes and sparkling water and whisk until a smooth batter is formed.To cook the asparagus with tempura flowers, place some cornflour in a shallow bowl. Dip the flowers and herbs first into the cornflour and then into the batter. Place them into the deep fat fryer and fry for 1–2 minutes, then remove and place on the lined plate.To make the vinaigrette, add all the ingredients to a small bowl and whisk to combine.To serve, place the salad leaves into a large bowl and dress with the vinaigrette and chive petals. Pour the hollandaise into the centre of two serving plates. Top with the salad and then the tempura flowers, blanched asparagus, chive flowers and the battered fresh herbs. To make the burnt butter hollandaise, melt 30g/1oz of the butter in a pan then fry the spring onions and garlic. Add the white wine and reduce to around 1–2 tablespoons of liquid. Drain and discard the spring onions and garlic but set aside the liquid. To make the burnt butter hollandaise, melt 30g/1oz of the butter in a pan then fry the spring onions and garlic. Add the white wine and reduce to around 1–2 tablespoons of liquid. Drain and discard the spring onions and garlic but set aside the liquid. Place the remaining 250g/9oz butter into a medium saucepan and cook until it turns golden brown. It will take around 5 minutes. Remove from the heat and pour into a jug. Place the remaining 250g/9oz butter into a medium saucepan and cook until it turns golden brown. It will take around 5 minutes. Remove from the heat and pour into a jug. Place a medium bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk. Add the reduced liquid you have set aside, and then start whisking until you reach the ribbon stage. Remove the bowl from the saucepan and place on a work surface. Then start slowly pouring in the butter from the jug as you whisk until you have a thick, pourable hollandaise. This will keep in the fridge for 3 days. You can keep the hollandaise warm in an insulated flask. Place a medium bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk. Add the reduced liquid you have set aside, and then start whisking until you reach the ribbon stage. Remove the bowl from the saucepan and place on a work surface. Then start slowly pouring in the butter from the jug as you whisk until you have a thick, pourable hollandaise. This will keep in the fridge for 3 days. You can keep the hollandaise warm in an insulated flask. To make the asparagus with tempura flowers, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper. To make the asparagus with tempura flowers, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper. Bring a large saucepan of salted water to the boil. Blanch the asparagus for 60 seconds, then remove and plunge into a bowl of iced cold water. Leave for 1–2 minutes, then drain and set aside. Bring a large saucepan of salted water to the boil. Blanch the asparagus for 60 seconds, then remove and plunge into a bowl of iced cold water. Leave for 1–2 minutes, then drain and set aside. To make the tempura batter, place the baking powder, cornflour and plain flour in a bowl. Add the nigella seeds and salt and mix to combine. Add the ice cubes and sparkling water and whisk until a smooth batter is formed. To make the tempura batter, place the baking powder, cornflour and plain flour in a bowl. Add the nigella seeds and salt and mix to combine. Add the ice cubes and sparkling water and whisk until a smooth batter is formed. To cook the asparagus with tempura flowers, place some cornflour in a shallow bowl. Dip the flowers and herbs first into the cornflour and then into the batter. Place them into the deep fat fryer and fry for 1–2 minutes, then remove and place on the lined plate. To cook the asparagus with tempura flowers, place some cornflour in a shallow bowl. Dip the flowers and herbs first into the cornflour and then into the batter. Place them into the deep fat fryer and fry for 1–2 minutes, then remove and place on the lined plate. To make the vinaigrette, add all the ingredients to a small bowl and whisk to combine. To make the vinaigrette, add all the ingredients to a small bowl and whisk to combine. To serve, place the salad leaves into a large bowl and dress with the vinaigrette and chive petals. Pour the hollandaise into the centre of two serving plates. Top with the salad and then the tempura flowers, blanched asparagus, chive flowers and the battered fresh herbs. To serve, place the salad leaves into a large bowl and dress with the vinaigrette and chive petals. Pour the hollandaise into the centre of two serving plates. Top with the salad and then the tempura flowers, blanched asparagus, chive flowers and the battered fresh herbs. | {
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"title": "Asparagus and burnt butter hollandaise recipe",
"content": "Asparagus with tempura flowers and burnt butter hollandaise An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_with_tempura_39194_16x9.jpg Impress with this cheffy vegetarian starter featuring deep-fried chive, garlic and marigold flowers with hollandaise. 280g/10oz unsalted butter2 spring onions, thinly sliced1 garlic clove, finely chopped100ml/3½fl oz white wine4 medium free-range egg yolks 280g/10oz unsalted butter 2 spring onions, thinly sliced 1 garlic clove, finely chopped 100ml/3½fl oz white wine 4 medium free-range egg yolks 6 asparagus spears, trimmed at the woody end6 chive flowers6 garlic flowers3 marigold flowers, halved1 tbsp chopped fresh oregano, stalks and leaves only1 tbsp chopped fresh marjoram, stalks and leaves only1 tbsp fresh flatleaf parsley, leaves only, left wholecornflour, for dusting 6 asparagus spears, trimmed at the woody end 6 chive flowers 6 garlic flowers 3 marigold flowers, halved 1 tbsp chopped fresh oregano, stalks and leaves only 1 tbsp chopped fresh marjoram, stalks and leaves only 1 tbsp fresh flatleaf parsley, leaves only, left whole cornflour, for dusting 1 tbsp baking powder2 tbsp cornflour4 tbsp plain flourlarge pinch nigella seeds4–6 ice cubes100–150ml/3½–5fl oz cold sparkling waterpinch salt 1 tbsp baking powder 2 tbsp cornflour 4 tbsp plain flour large pinch nigella seeds 4–6 ice cubes 100–150ml/3½–5fl oz cold sparkling water pinch salt 3 tbsp olive oil1 tbsp vinegar1 tsp runny honeypinch salt 3 tbsp olive oil 1 tbsp vinegar 1 tsp runny honey pinch salt handful green salad leaves2 chive flowers, petals removed handful green salad leaves 2 chive flowers, petals removed Method To make the burnt butter hollandaise, melt 30g/1oz of the butter in a pan then fry the spring onions and garlic. Add the white wine and reduce to around 1–2 tablespoons of liquid. Drain and discard the spring onions and garlic but set aside the liquid.Place the remaining 250g/9oz butter into a medium saucepan and cook until it turns golden brown. It will take around 5 minutes. Remove from the heat and pour into a jug.Place a medium bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk. Add the reduced liquid you have set aside, and then start whisking until you reach the ribbon stage. Remove the bowl from the saucepan and place on a work surface. Then start slowly pouring in the butter from the jug as you whisk until you have a thick, pourable hollandaise. This will keep in the fridge for 3 days. You can keep the hollandaise warm in an insulated flask.To make the asparagus with tempura flowers, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper.Bring a large saucepan of salted water to the boil. Blanch the asparagus for 60 seconds, then remove and plunge into a bowl of iced cold water. Leave for 1–2 minutes, then drain and set aside.To make the tempura batter, place the baking powder, cornflour and plain flour in a bowl. Add the nigella seeds and salt and mix to combine. Add the ice cubes and sparkling water and whisk until a smooth batter is formed.To cook the asparagus with tempura flowers, place some cornflour in a shallow bowl. Dip the flowers and herbs first into the cornflour and then into the batter. Place them into the deep fat fryer and fry for 1–2 minutes, then remove and place on the lined plate.To make the vinaigrette, add all the ingredients to a small bowl and whisk to combine.To serve, place the salad leaves into a large bowl and dress with the vinaigrette and chive petals. Pour the hollandaise into the centre of two serving plates. Top with the salad and then the tempura flowers, blanched asparagus, chive flowers and the battered fresh herbs. To make the burnt butter hollandaise, melt 30g/1oz of the butter in a pan then fry the spring onions and garlic. Add the white wine and reduce to around 1–2 tablespoons of liquid. Drain and discard the spring onions and garlic but set aside the liquid. To make the burnt butter hollandaise, melt 30g/1oz of the butter in a pan then fry the spring onions and garlic. Add the white wine and reduce to around 1–2 tablespoons of liquid. Drain and discard the spring onions and garlic but set aside the liquid. Place the remaining 250g/9oz butter into a medium saucepan and cook until it turns golden brown. It will take around 5 minutes. Remove from the heat and pour into a jug. Place the remaining 250g/9oz butter into a medium saucepan and cook until it turns golden brown. It will take around 5 minutes. Remove from the heat and pour into a jug. Place a medium bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk. Add the reduced liquid you have set aside, and then start whisking until you reach the ribbon stage. Remove the bowl from the saucepan and place on a work surface. Then start slowly pouring in the butter from the jug as you whisk until you have a thick, pourable hollandaise. This will keep in the fridge for 3 days. You can keep the hollandaise warm in an insulated flask. Place a medium bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Add the egg yolks to the bowl and whisk. Add the reduced liquid you have set aside, and then start whisking until you reach the ribbon stage. Remove the bowl from the saucepan and place on a work surface. Then start slowly pouring in the butter from the jug as you whisk until you have a thick, pourable hollandaise. This will keep in the fridge for 3 days. You can keep the hollandaise warm in an insulated flask. To make the asparagus with tempura flowers, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper. To make the asparagus with tempura flowers, preheat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper. Bring a large saucepan of salted water to the boil. Blanch the asparagus for 60 seconds, then remove and plunge into a bowl of iced cold water. Leave for 1–2 minutes, then drain and set aside. Bring a large saucepan of salted water to the boil. Blanch the asparagus for 60 seconds, then remove and plunge into a bowl of iced cold water. Leave for 1–2 minutes, then drain and set aside. To make the tempura batter, place the baking powder, cornflour and plain flour in a bowl. Add the nigella seeds and salt and mix to combine. Add the ice cubes and sparkling water and whisk until a smooth batter is formed. To make the tempura batter, place the baking powder, cornflour and plain flour in a bowl. Add the nigella seeds and salt and mix to combine. Add the ice cubes and sparkling water and whisk until a smooth batter is formed. To cook the asparagus with tempura flowers, place some cornflour in a shallow bowl. Dip the flowers and herbs first into the cornflour and then into the batter. Place them into the deep fat fryer and fry for 1–2 minutes, then remove and place on the lined plate. To cook the asparagus with tempura flowers, place some cornflour in a shallow bowl. Dip the flowers and herbs first into the cornflour and then into the batter. Place them into the deep fat fryer and fry for 1–2 minutes, then remove and place on the lined plate. To make the vinaigrette, add all the ingredients to a small bowl and whisk to combine. To make the vinaigrette, add all the ingredients to a small bowl and whisk to combine. To serve, place the salad leaves into a large bowl and dress with the vinaigrette and chive petals. Pour the hollandaise into the centre of two serving plates. Top with the salad and then the tempura flowers, blanched asparagus, chive flowers and the battered fresh herbs. To serve, place the salad leaves into a large bowl and dress with the vinaigrette and chive petals. Pour the hollandaise into the centre of two serving plates. Top with the salad and then the tempura flowers, blanched asparagus, chive flowers and the battered fresh herbs."
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} | 2479fc194404e5f1d1722c28dd9651c30c97511beedd3bb844e6b864cba15b2a | Tempura squid with garlic aioli recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tempura_squid_with_55145_16x9.jpg Angela shows you how to prepare and cook squid in a light crisp batter with a garlic mayo for dipping. If you want to save time, buy ready-prepared squid and this recipe is ready in minutes. 50g/1¾oz rice flour50g/1¾oz ‘00’ flour, plus extra for dusting200ml/7fl oz ice cold sparkling water salt and freshly ground black pepper 50g/1¾oz rice flour 50g/1¾oz ‘00’ flour, plus extra for dusting 200ml/7fl oz ice cold sparkling water salt and freshly ground black pepper 2 small squid vegetable oil, for deep-frying salt and freshly ground black pepper 2 small squid vegetable oil, for deep-frying salt and freshly ground black pepper 1 free-range egg yolk1 tsp Dijon mustard150ml/¼ pint olive oil 2 garlic cloves, finely choppedlemon juice, to tastesalt and freshly ground black pepper 1 free-range egg yolk 1 tsp Dijon mustard 150ml/¼ pint olive oil 2 garlic cloves, finely chopped lemon juice, to taste salt and freshly ground black pepper 1 red chilli, finely sliced½ spring onion, finely slicedsmall handful chopped fresh coriander 1 red chilli, finely sliced ½ spring onion, finely sliced small handful chopped fresh coriander Method First make the batter. Put both flours into a large bowl and slowly add the sparkling water, mixing to combine and adding enough water to make a batter the consistency of double cream (you may not need all the water). Season with salt and pepper and leave to rest while you prepare the squid.For the squid, remove the hard, transparent quill from inside the squids’ bodies and discard. Remove the ‘ears’ from either side of the body then, using your fingers, peel away the thin membrane and discard. Remove and discard any remaining innards then wash under cold running water. Cut the squid open by carefully cutting through one side and opening the squid up like a book. Ensure the body is cleaned of any innards. Score the inside surface of the body in a criss-cross pattern, ensuring your knife does not go all the way through the flesh. Cut the squid into pieces.For the aioli, combine the egg yolk, mustard and a pinch of salt in a bowl. Very slowly add the oil, while whisking continuously. At first this must be done drop by drop but once you've added a quarter of the oil you can start to add the rest in larger amounts. Keep whisking until all the oil is incorporated and the mixture has emulsified. Stir in the garlic and lemon juice and season with salt and pepper. Add a splash of water to loosen the aioli, if desired. Set aside. Preheat a deep-fat fryer to 180C or alternatively place enough oil in large, deep saucepan to half fill. Place over a medium heat and heat the oil to 180C or until a cube of bread becomes golden and crispy after 1 minute in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place some flour on a plate and season with salt and pepper. Dust the squid in the seasoned flour and dip each piece of squid individually into the batter and then straight into the hot oil. Fry in batches for 1–2 minutes or until crisp and light golden brown. Use a slotted spoon to remove from the hot oil. Drain on kitchen paper and keep warm. Season again, to taste. Serve the squid alongside the aioli and garnish with chilli, spring onion and coriander. First make the batter. Put both flours into a large bowl and slowly add the sparkling water, mixing to combine and adding enough water to make a batter the consistency of double cream (you may not need all the water). Season with salt and pepper and leave to rest while you prepare the squid. First make the batter. Put both flours into a large bowl and slowly add the sparkling water, mixing to combine and adding enough water to make a batter the consistency of double cream (you may not need all the water). Season with salt and pepper and leave to rest while you prepare the squid. For the squid, remove the hard, transparent quill from inside the squids’ bodies and discard. Remove the ‘ears’ from either side of the body then, using your fingers, peel away the thin membrane and discard. Remove and discard any remaining innards then wash under cold running water. For the squid, remove the hard, transparent quill from inside the squids’ bodies and discard. Remove the ‘ears’ from either side of the body then, using your fingers, peel away the thin membrane and discard. Remove and discard any remaining innards then wash under cold running water. Cut the squid open by carefully cutting through one side and opening the squid up like a book. Ensure the body is cleaned of any innards. Score the inside surface of the body in a criss-cross pattern, ensuring your knife does not go all the way through the flesh. Cut the squid into pieces. Cut the squid open by carefully cutting through one side and opening the squid up like a book. Ensure the body is cleaned of any innards. Score the inside surface of the body in a criss-cross pattern, ensuring your knife does not go all the way through the flesh. Cut the squid into pieces. For the aioli, combine the egg yolk, mustard and a pinch of salt in a bowl. Very slowly add the oil, while whisking continuously. At first this must be done drop by drop but once you've added a quarter of the oil you can start to add the rest in larger amounts. Keep whisking until all the oil is incorporated and the mixture has emulsified. Stir in the garlic and lemon juice and season with salt and pepper. Add a splash of water to loosen the aioli, if desired. Set aside. For the aioli, combine the egg yolk, mustard and a pinch of salt in a bowl. Very slowly add the oil, while whisking continuously. At first this must be done drop by drop but once you've added a quarter of the oil you can start to add the rest in larger amounts. Keep whisking until all the oil is incorporated and the mixture has emulsified. Stir in the garlic and lemon juice and season with salt and pepper. Add a splash of water to loosen the aioli, if desired. Set aside. Preheat a deep-fat fryer to 180C or alternatively place enough oil in large, deep saucepan to half fill. Place over a medium heat and heat the oil to 180C or until a cube of bread becomes golden and crispy after 1 minute in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C or alternatively place enough oil in large, deep saucepan to half fill. Place over a medium heat and heat the oil to 180C or until a cube of bread becomes golden and crispy after 1 minute in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place some flour on a plate and season with salt and pepper. Dust the squid in the seasoned flour and dip each piece of squid individually into the batter and then straight into the hot oil. Fry in batches for 1–2 minutes or until crisp and light golden brown. Use a slotted spoon to remove from the hot oil. Drain on kitchen paper and keep warm. Season again, to taste. Serve the squid alongside the aioli and garnish with chilli, spring onion and coriander. Place some flour on a plate and season with salt and pepper. Dust the squid in the seasoned flour and dip each piece of squid individually into the batter and then straight into the hot oil. Fry in batches for 1–2 minutes or until crisp and light golden brown. Use a slotted spoon to remove from the hot oil. Drain on kitchen paper and keep warm. Season again, to taste. Serve the squid alongside the aioli and garnish with chilli, spring onion and coriander. | {
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"title": "Tempura squid with garlic aioli 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/tempura_squid_with_55145_16x9.jpg Angela shows you how to prepare and cook squid in a light crisp batter with a garlic mayo for dipping. If you want to save time, buy ready-prepared squid and this recipe is ready in minutes. 50g/1¾oz rice flour50g/1¾oz ‘00’ flour, plus extra for dusting200ml/7fl oz ice cold sparkling water salt and freshly ground black pepper 50g/1¾oz rice flour 50g/1¾oz ‘00’ flour, plus extra for dusting 200ml/7fl oz ice cold sparkling water salt and freshly ground black pepper 2 small squid vegetable oil, for deep-frying salt and freshly ground black pepper 2 small squid vegetable oil, for deep-frying salt and freshly ground black pepper 1 free-range egg yolk1 tsp Dijon mustard150ml/¼ pint olive oil 2 garlic cloves, finely choppedlemon juice, to tastesalt and freshly ground black pepper 1 free-range egg yolk 1 tsp Dijon mustard 150ml/¼ pint olive oil 2 garlic cloves, finely chopped lemon juice, to taste salt and freshly ground black pepper 1 red chilli, finely sliced½ spring onion, finely slicedsmall handful chopped fresh coriander 1 red chilli, finely sliced ½ spring onion, finely sliced small handful chopped fresh coriander Method First make the batter. Put both flours into a large bowl and slowly add the sparkling water, mixing to combine and adding enough water to make a batter the consistency of double cream (you may not need all the water). Season with salt and pepper and leave to rest while you prepare the squid.For the squid, remove the hard, transparent quill from inside the squids’ bodies and discard. Remove the ‘ears’ from either side of the body then, using your fingers, peel away the thin membrane and discard. Remove and discard any remaining innards then wash under cold running water. Cut the squid open by carefully cutting through one side and opening the squid up like a book. Ensure the body is cleaned of any innards. Score the inside surface of the body in a criss-cross pattern, ensuring your knife does not go all the way through the flesh. Cut the squid into pieces.For the aioli, combine the egg yolk, mustard and a pinch of salt in a bowl. Very slowly add the oil, while whisking continuously. At first this must be done drop by drop but once you've added a quarter of the oil you can start to add the rest in larger amounts. Keep whisking until all the oil is incorporated and the mixture has emulsified. Stir in the garlic and lemon juice and season with salt and pepper. Add a splash of water to loosen the aioli, if desired. Set aside. Preheat a deep-fat fryer to 180C or alternatively place enough oil in large, deep saucepan to half fill. Place over a medium heat and heat the oil to 180C or until a cube of bread becomes golden and crispy after 1 minute in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place some flour on a plate and season with salt and pepper. Dust the squid in the seasoned flour and dip each piece of squid individually into the batter and then straight into the hot oil. Fry in batches for 1–2 minutes or until crisp and light golden brown. Use a slotted spoon to remove from the hot oil. Drain on kitchen paper and keep warm. Season again, to taste. Serve the squid alongside the aioli and garnish with chilli, spring onion and coriander. First make the batter. Put both flours into a large bowl and slowly add the sparkling water, mixing to combine and adding enough water to make a batter the consistency of double cream (you may not need all the water). Season with salt and pepper and leave to rest while you prepare the squid. First make the batter. Put both flours into a large bowl and slowly add the sparkling water, mixing to combine and adding enough water to make a batter the consistency of double cream (you may not need all the water). Season with salt and pepper and leave to rest while you prepare the squid. For the squid, remove the hard, transparent quill from inside the squids’ bodies and discard. Remove the ‘ears’ from either side of the body then, using your fingers, peel away the thin membrane and discard. Remove and discard any remaining innards then wash under cold running water. For the squid, remove the hard, transparent quill from inside the squids’ bodies and discard. Remove the ‘ears’ from either side of the body then, using your fingers, peel away the thin membrane and discard. Remove and discard any remaining innards then wash under cold running water. Cut the squid open by carefully cutting through one side and opening the squid up like a book. Ensure the body is cleaned of any innards. Score the inside surface of the body in a criss-cross pattern, ensuring your knife does not go all the way through the flesh. Cut the squid into pieces. Cut the squid open by carefully cutting through one side and opening the squid up like a book. Ensure the body is cleaned of any innards. Score the inside surface of the body in a criss-cross pattern, ensuring your knife does not go all the way through the flesh. Cut the squid into pieces. For the aioli, combine the egg yolk, mustard and a pinch of salt in a bowl. Very slowly add the oil, while whisking continuously. At first this must be done drop by drop but once you've added a quarter of the oil you can start to add the rest in larger amounts. Keep whisking until all the oil is incorporated and the mixture has emulsified. Stir in the garlic and lemon juice and season with salt and pepper. Add a splash of water to loosen the aioli, if desired. Set aside. For the aioli, combine the egg yolk, mustard and a pinch of salt in a bowl. Very slowly add the oil, while whisking continuously. At first this must be done drop by drop but once you've added a quarter of the oil you can start to add the rest in larger amounts. Keep whisking until all the oil is incorporated and the mixture has emulsified. Stir in the garlic and lemon juice and season with salt and pepper. Add a splash of water to loosen the aioli, if desired. Set aside. Preheat a deep-fat fryer to 180C or alternatively place enough oil in large, deep saucepan to half fill. Place over a medium heat and heat the oil to 180C or until a cube of bread becomes golden and crispy after 1 minute in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C or alternatively place enough oil in large, deep saucepan to half fill. Place over a medium heat and heat the oil to 180C or until a cube of bread becomes golden and crispy after 1 minute in the oil. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place some flour on a plate and season with salt and pepper. Dust the squid in the seasoned flour and dip each piece of squid individually into the batter and then straight into the hot oil. Fry in batches for 1–2 minutes or until crisp and light golden brown. Use a slotted spoon to remove from the hot oil. Drain on kitchen paper and keep warm. Season again, to taste. Serve the squid alongside the aioli and garnish with chilli, spring onion and coriander. Place some flour on a plate and season with salt and pepper. Dust the squid in the seasoned flour and dip each piece of squid individually into the batter and then straight into the hot oil. Fry in batches for 1–2 minutes or until crisp and light golden brown. Use a slotted spoon to remove from the hot oil. Drain on kitchen paper and keep warm. Season again, to taste. Serve the squid alongside the aioli and garnish with chilli, spring onion and coriander."
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} | c5913bf01be75f708c586456bdae6834ffc965d10630643a8c5884ab83e1eb86 | Healthy chicken casserole recipe
An average of 4.9 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_chicken_39882_16x9.jpg This super-simple one-pot healthy chicken casserole has a rich and spicy tomato sauce studded with black olives, with spinach stirred in just before serving. Each serving provides 333 kcal, 36g protein, 16.5g carbohydrates (of which 10.5g sugars), 12.5g fat (of which 2.5g saturates), 5g fibre and 1.2g salt. 1 tsp olive oil 1 large red onion, chopped1 large red pepper, seeds removed, thinly sliced1 red chilli, diced3 garlic cloves, sliced1 tsp hot smoked paprika½ tsp cayenne pepper2 tbsp sun-dried tomato purée 600g/1lb 5oz skinless and boneless chicken thighs400g tin chopped tomatoes100ml/3½fl oz chicken stock100g/3½oz pitted black olives1 lemon, juice only½ large orange, juice only 250g/9oz baby spinach 1 tsp olive oil 1 large red onion, chopped 1 large red pepper, seeds removed, thinly sliced 1 red chilli, diced 3 garlic cloves, sliced 1 tsp hot smoked paprika ½ tsp cayenne pepper 2 tbsp sun-dried tomato purée 600g/1lb 5oz skinless and boneless chicken thighs 400g tin chopped tomatoes 100ml/3½fl oz chicken stock 100g/3½oz pitted black olives 1 lemon, juice only ½ large orange, juice only 250g/9oz baby spinach Method Heat the oil in a large pan, add the onion and fry for 5 minutes or until softened. Add the red pepper, chilli and garlic and cook for 2 minutes. Stir in the paprika, cayenne pepper and sun-dried tomato purée. Add the chicken and fry for 2 minutes on each side, or until golden brown and well coated.Add the tomatoes, stock and olives, and turn the heat down. Cover and cook for 40 minutes, until the chicken is falling apart and the sauce is thick. Stir in the lemon and orange juice, then stir in the spinach until wilted. Serve hot. Heat the oil in a large pan, add the onion and fry for 5 minutes or until softened. Add the red pepper, chilli and garlic and cook for 2 minutes. Heat the oil in a large pan, add the onion and fry for 5 minutes or until softened. Add the red pepper, chilli and garlic and cook for 2 minutes. Stir in the paprika, cayenne pepper and sun-dried tomato purée. Add the chicken and fry for 2 minutes on each side, or until golden brown and well coated. Stir in the paprika, cayenne pepper and sun-dried tomato purée. Add the chicken and fry for 2 minutes on each side, or until golden brown and well coated. Add the tomatoes, stock and olives, and turn the heat down. Cover and cook for 40 minutes, until the chicken is falling apart and the sauce is thick. Add the tomatoes, stock and olives, and turn the heat down. Cover and cook for 40 minutes, until the chicken is falling apart and the sauce is thick. Stir in the lemon and orange juice, then stir in the spinach until wilted. Serve hot. Stir in the lemon and orange juice, then stir in the spinach until wilted. Serve hot. | {
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"title": "Healthy chicken casserole recipe",
"content": "An average of 4.9 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_chicken_39882_16x9.jpg This super-simple one-pot healthy chicken casserole has a rich and spicy tomato sauce studded with black olives, with spinach stirred in just before serving. Each serving provides 333 kcal, 36g protein, 16.5g carbohydrates (of which 10.5g sugars), 12.5g fat (of which 2.5g saturates), 5g fibre and 1.2g salt. 1 tsp olive oil 1 large red onion, chopped1 large red pepper, seeds removed, thinly sliced1 red chilli, diced3 garlic cloves, sliced1 tsp hot smoked paprika½ tsp cayenne pepper2 tbsp sun-dried tomato purée 600g/1lb 5oz skinless and boneless chicken thighs400g tin chopped tomatoes100ml/3½fl oz chicken stock100g/3½oz pitted black olives1 lemon, juice only½ large orange, juice only 250g/9oz baby spinach 1 tsp olive oil 1 large red onion, chopped 1 large red pepper, seeds removed, thinly sliced 1 red chilli, diced 3 garlic cloves, sliced 1 tsp hot smoked paprika ½ tsp cayenne pepper 2 tbsp sun-dried tomato purée 600g/1lb 5oz skinless and boneless chicken thighs 400g tin chopped tomatoes 100ml/3½fl oz chicken stock 100g/3½oz pitted black olives 1 lemon, juice only ½ large orange, juice only 250g/9oz baby spinach Method Heat the oil in a large pan, add the onion and fry for 5 minutes or until softened. Add the red pepper, chilli and garlic and cook for 2 minutes. Stir in the paprika, cayenne pepper and sun-dried tomato purée. Add the chicken and fry for 2 minutes on each side, or until golden brown and well coated.Add the tomatoes, stock and olives, and turn the heat down. Cover and cook for 40 minutes, until the chicken is falling apart and the sauce is thick. Stir in the lemon and orange juice, then stir in the spinach until wilted. Serve hot. Heat the oil in a large pan, add the onion and fry for 5 minutes or until softened. Add the red pepper, chilli and garlic and cook for 2 minutes. Heat the oil in a large pan, add the onion and fry for 5 minutes or until softened. Add the red pepper, chilli and garlic and cook for 2 minutes. Stir in the paprika, cayenne pepper and sun-dried tomato purée. Add the chicken and fry for 2 minutes on each side, or until golden brown and well coated. Stir in the paprika, cayenne pepper and sun-dried tomato purée. Add the chicken and fry for 2 minutes on each side, or until golden brown and well coated. Add the tomatoes, stock and olives, and turn the heat down. Cover and cook for 40 minutes, until the chicken is falling apart and the sauce is thick. Add the tomatoes, stock and olives, and turn the heat down. Cover and cook for 40 minutes, until the chicken is falling apart and the sauce is thick. Stir in the lemon and orange juice, then stir in the spinach until wilted. Serve hot. Stir in the lemon and orange juice, then stir in the spinach until wilted. Serve hot."
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} | a88919c544fb9b70f8664d0d56bf020b6ac4b8810b800114b0c3866cc5fc8e19 | Torched lemon mackerel recipe
An average of 5.0 out of 5 stars from 2 ratings This torched lemon mackerel with homemade herb dressing couldn’t be quicker to make – if you don’t have a cook’s blowtorch, cook the fillets under a hot grill instead. For this recipe you will need a stick blender or mini food processor to make the mayonnaise. 2 fillets fresh mackerel (each around 100g/3½oz), pin-boned and cut in half lengthways to make 4 fillets½ lemon, finely grated zest and 1 tbsp juice only2 tsp extra virgin olive oilflaked sea salt, to tastewarmed sourdough or soda bread, to serve 2 fillets fresh mackerel (each around 100g/3½oz), pin-boned and cut in half lengthways to make 4 fillets ½ lemon, finely grated zest and 1 tbsp juice only 2 tsp extra virgin olive oil flaked sea salt, to taste warmed sourdough or soda bread, to serve 2 large egg yolks1 heaped tbsp freshly chopped tarragon, plus extra to garnish1 heaped tbsp freshly chopped dill, plus extra to garnish2 tsp Dijon mustard50ml/2fl oz sunflower oil2 tbsp extra virgin olive oil2 tbsp Greek yoghurt½ tsp finely grated lemon zestfreshly ground black pepper 2 large egg yolks 1 heaped tbsp freshly chopped tarragon, plus extra to garnish 1 heaped tbsp freshly chopped dill, plus extra to garnish 2 tsp Dijon mustard 50ml/2fl oz sunflower oil 2 tbsp extra virgin olive oil 2 tbsp Greek yoghurt ½ tsp finely grated lemon zest freshly ground black pepper Method Put the mackerel fillets in a bowl with the lemon zest and juice, oil and a pinch of salt. Toss together well.To make the mayonnaise, put the egg yolks, herbs, mustard and a generous pinch of salt and ground black pepper in a jug and blitz together with a stick blender. Slowly add the oils, a little at a time, in a thin stream, blitzing constantly until the mixture comes together to make a very thick mayonnaise. Add the yoghurt and lemon zest and blitz again. Adjust the seasoning to taste. Spread the herb mayonnaise over two small plates.Put the mackerel, skin-side up, on a lightly oiled baking tray and use a chef’s blow torch to cook the skin-side only, for about 3 minutes. The mackerel should be lightly browned on the skin-side and just cooked underneath. You can also place the fillets very close to a hot grill for about 1 minute.Carefully place the fish on the herb mayonnaise, garnish with extra dill and tarragon and serve with warmed sourdough or soda bread. Put the mackerel fillets in a bowl with the lemon zest and juice, oil and a pinch of salt. Toss together well. Put the mackerel fillets in a bowl with the lemon zest and juice, oil and a pinch of salt. Toss together well. To make the mayonnaise, put the egg yolks, herbs, mustard and a generous pinch of salt and ground black pepper in a jug and blitz together with a stick blender. Slowly add the oils, a little at a time, in a thin stream, blitzing constantly until the mixture comes together to make a very thick mayonnaise. Add the yoghurt and lemon zest and blitz again. Adjust the seasoning to taste. Spread the herb mayonnaise over two small plates. To make the mayonnaise, put the egg yolks, herbs, mustard and a generous pinch of salt and ground black pepper in a jug and blitz together with a stick blender. Slowly add the oils, a little at a time, in a thin stream, blitzing constantly until the mixture comes together to make a very thick mayonnaise. Add the yoghurt and lemon zest and blitz again. Adjust the seasoning to taste. Spread the herb mayonnaise over two small plates. Put the mackerel, skin-side up, on a lightly oiled baking tray and use a chef’s blow torch to cook the skin-side only, for about 3 minutes. The mackerel should be lightly browned on the skin-side and just cooked underneath. You can also place the fillets very close to a hot grill for about 1 minute. Put the mackerel, skin-side up, on a lightly oiled baking tray and use a chef’s blow torch to cook the skin-side only, for about 3 minutes. The mackerel should be lightly browned on the skin-side and just cooked underneath. You can also place the fillets very close to a hot grill for about 1 minute. Carefully place the fish on the herb mayonnaise, garnish with extra dill and tarragon and serve with warmed sourdough or soda bread. Carefully place the fish on the herb mayonnaise, garnish with extra dill and tarragon and serve with warmed sourdough or soda bread. Recipe tips For an extra lemony starter, segment one small lemon and dot over the mayonnaise before adding the torched fish fillets. | {
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"title": "Torched lemon mackerel recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This torched lemon mackerel with homemade herb dressing couldn’t be quicker to make – if you don’t have a cook’s blowtorch, cook the fillets under a hot grill instead. For this recipe you will need a stick blender or mini food processor to make the mayonnaise. 2 fillets fresh mackerel (each around 100g/3½oz), pin-boned and cut in half lengthways to make 4 fillets½ lemon, finely grated zest and 1 tbsp juice only2 tsp extra virgin olive oilflaked sea salt, to tastewarmed sourdough or soda bread, to serve 2 fillets fresh mackerel (each around 100g/3½oz), pin-boned and cut in half lengthways to make 4 fillets ½ lemon, finely grated zest and 1 tbsp juice only 2 tsp extra virgin olive oil flaked sea salt, to taste warmed sourdough or soda bread, to serve 2 large egg yolks1 heaped tbsp freshly chopped tarragon, plus extra to garnish1 heaped tbsp freshly chopped dill, plus extra to garnish2 tsp Dijon mustard50ml/2fl oz sunflower oil2 tbsp extra virgin olive oil2 tbsp Greek yoghurt½ tsp finely grated lemon zestfreshly ground black pepper 2 large egg yolks 1 heaped tbsp freshly chopped tarragon, plus extra to garnish 1 heaped tbsp freshly chopped dill, plus extra to garnish 2 tsp Dijon mustard 50ml/2fl oz sunflower oil 2 tbsp extra virgin olive oil 2 tbsp Greek yoghurt ½ tsp finely grated lemon zest freshly ground black pepper Method Put the mackerel fillets in a bowl with the lemon zest and juice, oil and a pinch of salt. Toss together well.To make the mayonnaise, put the egg yolks, herbs, mustard and a generous pinch of salt and ground black pepper in a jug and blitz together with a stick blender. Slowly add the oils, a little at a time, in a thin stream, blitzing constantly until the mixture comes together to make a very thick mayonnaise. Add the yoghurt and lemon zest and blitz again. Adjust the seasoning to taste. Spread the herb mayonnaise over two small plates.Put the mackerel, skin-side up, on a lightly oiled baking tray and use a chef’s blow torch to cook the skin-side only, for about 3 minutes. The mackerel should be lightly browned on the skin-side and just cooked underneath. You can also place the fillets very close to a hot grill for about 1 minute.Carefully place the fish on the herb mayonnaise, garnish with extra dill and tarragon and serve with warmed sourdough or soda bread. Put the mackerel fillets in a bowl with the lemon zest and juice, oil and a pinch of salt. Toss together well. Put the mackerel fillets in a bowl with the lemon zest and juice, oil and a pinch of salt. Toss together well. To make the mayonnaise, put the egg yolks, herbs, mustard and a generous pinch of salt and ground black pepper in a jug and blitz together with a stick blender. Slowly add the oils, a little at a time, in a thin stream, blitzing constantly until the mixture comes together to make a very thick mayonnaise. Add the yoghurt and lemon zest and blitz again. Adjust the seasoning to taste. Spread the herb mayonnaise over two small plates. To make the mayonnaise, put the egg yolks, herbs, mustard and a generous pinch of salt and ground black pepper in a jug and blitz together with a stick blender. Slowly add the oils, a little at a time, in a thin stream, blitzing constantly until the mixture comes together to make a very thick mayonnaise. Add the yoghurt and lemon zest and blitz again. Adjust the seasoning to taste. Spread the herb mayonnaise over two small plates. Put the mackerel, skin-side up, on a lightly oiled baking tray and use a chef’s blow torch to cook the skin-side only, for about 3 minutes. The mackerel should be lightly browned on the skin-side and just cooked underneath. You can also place the fillets very close to a hot grill for about 1 minute. Put the mackerel, skin-side up, on a lightly oiled baking tray and use a chef’s blow torch to cook the skin-side only, for about 3 minutes. The mackerel should be lightly browned on the skin-side and just cooked underneath. You can also place the fillets very close to a hot grill for about 1 minute. Carefully place the fish on the herb mayonnaise, garnish with extra dill and tarragon and serve with warmed sourdough or soda bread. Carefully place the fish on the herb mayonnaise, garnish with extra dill and tarragon and serve with warmed sourdough or soda bread. Recipe tips For an extra lemony starter, segment one small lemon and dot over the mayonnaise before adding the torched fish fillets."
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} | 740d2461b7ee0e9cffdecb24735d087b287d4ef4600e5f29871107a75e5b1e9a | Homemade mayonnaise recipe
An average of 3.7 out of 5 stars from 6 ratings Delia Smith's creamy homemade mayonnaise should be stored in a screw-top jar in the fridge for no longer than a week. 275ml/9½fl oz groundnut oil (or 125ml/4fl oz extra virgin olive oil and 150ml/5fl oz groundnut oil)2 eggs, yolks only1 garlic clove, crushed1 heaped tsp powdered mustard1 level tsp saltfreshly milled black pepper1 dessertspoon white wine vinegar 275ml/9½fl oz groundnut oil (or 125ml/4fl oz extra virgin olive oil and 150ml/5fl oz groundnut oil) 2 eggs, yolks only 1 garlic clove, crushed 1 heaped tsp powdered mustard 1 level tsp salt freshly milled black pepper 1 dessertspoon white wine vinegar Method First of all, put the egg yolks into the basin, add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, adddrop of oil to the egg mixture and whisk this in.However stupid it may sound, the key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop. It won't take all day, because after a few minutes - once you've added several drops of oil - the mixture will begin to thicken and go very stiff and lumpy. When it gets to this stage you need to add the vinegar, which will thin the mixture down.Now the critical point has passed, you can then begin pouring the oil in a very, very thin but steady stream, keeping the beaters going all the time. When all the oil has been added, taste and add more salt and pepper if it needs it. If you'd like the mayonnaise to be a bit lighter, at this stage addtablespoons of boiling water and whisk it in.Mayonnaise only curdles when you add the oil too quickly at the beginning. If that happens, don't despair. All you need to do is put a fresh egg yolk into a clean basin, add the curdled mixture to it (drop by drop), then continue adding the rest of the oil as though nothing had happened. First of all, put the egg yolks into the basin, add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, adddrop of oil to the egg mixture and whisk this in. First of all, put the egg yolks into the basin, add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, adddrop of oil to the egg mixture and whisk this in. However stupid it may sound, the key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop. It won't take all day, because after a few minutes - once you've added several drops of oil - the mixture will begin to thicken and go very stiff and lumpy. When it gets to this stage you need to add the vinegar, which will thin the mixture down. However stupid it may sound, the key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop. It won't take all day, because after a few minutes - once you've added several drops of oil - the mixture will begin to thicken and go very stiff and lumpy. When it gets to this stage you need to add the vinegar, which will thin the mixture down. Now the critical point has passed, you can then begin pouring the oil in a very, very thin but steady stream, keeping the beaters going all the time. When all the oil has been added, taste and add more salt and pepper if it needs it. If you'd like the mayonnaise to be a bit lighter, at this stage addtablespoons of boiling water and whisk it in. Now the critical point has passed, you can then begin pouring the oil in a very, very thin but steady stream, keeping the beaters going all the time. When all the oil has been added, taste and add more salt and pepper if it needs it. If you'd like the mayonnaise to be a bit lighter, at this stage addtablespoons of boiling water and whisk it in. Mayonnaise only curdles when you add the oil too quickly at the beginning. If that happens, don't despair. All you need to do is put a fresh egg yolk into a clean basin, add the curdled mixture to it (drop by drop), then continue adding the rest of the oil as though nothing had happened. Mayonnaise only curdles when you add the oil too quickly at the beginning. If that happens, don't despair. All you need to do is put a fresh egg yolk into a clean basin, add the curdled mixture to it (drop by drop), then continue adding the rest of the oil as though nothing had happened. | {
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"content": "An average of 3.7 out of 5 stars from 6 ratings Delia Smith's creamy homemade mayonnaise should be stored in a screw-top jar in the fridge for no longer than a week. 275ml/9½fl oz groundnut oil (or 125ml/4fl oz extra virgin olive oil and 150ml/5fl oz groundnut oil)2 eggs, yolks only1 garlic clove, crushed1 heaped tsp powdered mustard1 level tsp saltfreshly milled black pepper1 dessertspoon white wine vinegar 275ml/9½fl oz groundnut oil (or 125ml/4fl oz extra virgin olive oil and 150ml/5fl oz groundnut oil) 2 eggs, yolks only 1 garlic clove, crushed 1 heaped tsp powdered mustard 1 level tsp salt freshly milled black pepper 1 dessertspoon white wine vinegar Method First of all, put the egg yolks into the basin, add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, adddrop of oil to the egg mixture and whisk this in.However stupid it may sound, the key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop. It won't take all day, because after a few minutes - once you've added several drops of oil - the mixture will begin to thicken and go very stiff and lumpy. When it gets to this stage you need to add the vinegar, which will thin the mixture down.Now the critical point has passed, you can then begin pouring the oil in a very, very thin but steady stream, keeping the beaters going all the time. When all the oil has been added, taste and add more salt and pepper if it needs it. If you'd like the mayonnaise to be a bit lighter, at this stage addtablespoons of boiling water and whisk it in.Mayonnaise only curdles when you add the oil too quickly at the beginning. If that happens, don't despair. All you need to do is put a fresh egg yolk into a clean basin, add the curdled mixture to it (drop by drop), then continue adding the rest of the oil as though nothing had happened. First of all, put the egg yolks into the basin, add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, adddrop of oil to the egg mixture and whisk this in. First of all, put the egg yolks into the basin, add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the groundnut oil in a jug in one hand and an electric hand whisk in the other, adddrop of oil to the egg mixture and whisk this in. However stupid it may sound, the key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop. It won't take all day, because after a few minutes - once you've added several drops of oil - the mixture will begin to thicken and go very stiff and lumpy. When it gets to this stage you need to add the vinegar, which will thin the mixture down. However stupid it may sound, the key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop. It won't take all day, because after a few minutes - once you've added several drops of oil - the mixture will begin to thicken and go very stiff and lumpy. When it gets to this stage you need to add the vinegar, which will thin the mixture down. Now the critical point has passed, you can then begin pouring the oil in a very, very thin but steady stream, keeping the beaters going all the time. When all the oil has been added, taste and add more salt and pepper if it needs it. If you'd like the mayonnaise to be a bit lighter, at this stage addtablespoons of boiling water and whisk it in. Now the critical point has passed, you can then begin pouring the oil in a very, very thin but steady stream, keeping the beaters going all the time. When all the oil has been added, taste and add more salt and pepper if it needs it. If you'd like the mayonnaise to be a bit lighter, at this stage addtablespoons of boiling water and whisk it in. Mayonnaise only curdles when you add the oil too quickly at the beginning. If that happens, don't despair. All you need to do is put a fresh egg yolk into a clean basin, add the curdled mixture to it (drop by drop), then continue adding the rest of the oil as though nothing had happened. Mayonnaise only curdles when you add the oil too quickly at the beginning. If that happens, don't despair. All you need to do is put a fresh egg yolk into a clean basin, add the curdled mixture to it (drop by drop), then continue adding the rest of the oil as though nothing had happened."
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} | 38ccb70f999e5e93705cbd249238b7fdcdeba24cbac7d688fd4b0ca3d11eaed5 | Tom Kerridge's coleslaw recipe
Tom Kerridge's hardcore coleslaw An average of 4.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hardcore_coleslaw_23307_16x9.jpg Why is it hardcore? Well, the amount of garlic and anchovies in this homemade coleslaw is definitely not for the faint-hearted. But it's perfect for summer barbecues and works just as well made with winter vegetables and served alongside roast pork. Equipment and preparation: for this recipe you will need a food processor. 1 bulb fennel¼ small celeriac, peeled¼ small red cabbage¼ small white cabbage1 beetroot, peeled1 Spanish onion2 large carrots, peeled1 tbsp fennel seeds, toasted2 tbsp flaky sea salt1 lemon, zest only1 tsp chopped fresh dill1 tbsp chopped chervil1 tbsp chopped fresh flatleaf parsley 1 bulb fennel ¼ small celeriac, peeled ¼ small red cabbage ¼ small white cabbage 1 beetroot, peeled 1 Spanish onion 2 large carrots, peeled 1 tbsp fennel seeds, toasted 2 tbsp flaky sea salt 1 lemon, zest only 1 tsp chopped fresh dill 1 tbsp chopped chervil 1 tbsp chopped fresh flatleaf parsley 5 garlic cloves, grated2 free-range egg yolks4 tsp white wine vinegar35g/1¼oz English mustard1 lemon, juice only1 tbsp salted anchovies2 tsp caster sugar350ml/12fl oz vegetable oilsaltcayenne pepper, to taste 5 garlic cloves, grated 2 free-range egg yolks 4 tsp white wine vinegar 35g/1¼oz English mustard 1 lemon, juice only 1 tbsp salted anchovies 2 tsp caster sugar 350ml/12fl oz vegetable oil salt cayenne pepper, to taste Method Finely slice the fennel, celeriac, red cabbage, white cabbage, beetroot, onion and carrots and place into a large mixing bowl. Add the fennel seeds and salt. Mix thoroughly, then leave to stand for 20 minutes so the vegetables wilt and cure in the salt.For the garlic dressing, add the garlic, egg yolks, white wine vinegar, mustard, lemon juice, anchovies and sugar to a food processor and blend until smooth. While the food processor is still running, slowly pour in the vegetable oil in a thin steady stream until the mayonnaise is emulsified. Season with salt and cayenne pepper, to taste. Pass through a fine sieve to make it really smooth. Keep in the fridge until needed.Rinse the vegetables under cold running water for a couple of minutes. Place in a clean tea towel and squeeze out all of the moisture. Put the vegetables in a clean mixing bowl and add the lemon zest and chopped herbs. Check and add seasoning if required. Fold in as much mayonnaise as you like, you may not need it all. Mix together and serve. The coleslaw will keep in the fridge for up to one week. Finely slice the fennel, celeriac, red cabbage, white cabbage, beetroot, onion and carrots and place into a large mixing bowl. Add the fennel seeds and salt. Mix thoroughly, then leave to stand for 20 minutes so the vegetables wilt and cure in the salt. Finely slice the fennel, celeriac, red cabbage, white cabbage, beetroot, onion and carrots and place into a large mixing bowl. Add the fennel seeds and salt. Mix thoroughly, then leave to stand for 20 minutes so the vegetables wilt and cure in the salt. For the garlic dressing, add the garlic, egg yolks, white wine vinegar, mustard, lemon juice, anchovies and sugar to a food processor and blend until smooth. While the food processor is still running, slowly pour in the vegetable oil in a thin steady stream until the mayonnaise is emulsified. Season with salt and cayenne pepper, to taste. Pass through a fine sieve to make it really smooth. Keep in the fridge until needed. For the garlic dressing, add the garlic, egg yolks, white wine vinegar, mustard, lemon juice, anchovies and sugar to a food processor and blend until smooth. While the food processor is still running, slowly pour in the vegetable oil in a thin steady stream until the mayonnaise is emulsified. Season with salt and cayenne pepper, to taste. Pass through a fine sieve to make it really smooth. Keep in the fridge until needed. Rinse the vegetables under cold running water for a couple of minutes. Place in a clean tea towel and squeeze out all of the moisture. Put the vegetables in a clean mixing bowl and add the lemon zest and chopped herbs. Check and add seasoning if required. Fold in as much mayonnaise as you like, you may not need it all. Mix together and serve. The coleslaw will keep in the fridge for up to one week. Rinse the vegetables under cold running water for a couple of minutes. Place in a clean tea towel and squeeze out all of the moisture. Put the vegetables in a clean mixing bowl and add the lemon zest and chopped herbs. Check and add seasoning if required. Fold in as much mayonnaise as you like, you may not need it all. Mix together and serve. The coleslaw will keep in the fridge for up to one week. | {
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"content": "Tom Kerridge's hardcore coleslaw An average of 4.1 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hardcore_coleslaw_23307_16x9.jpg Why is it hardcore? Well, the amount of garlic and anchovies in this homemade coleslaw is definitely not for the faint-hearted. But it's perfect for summer barbecues and works just as well made with winter vegetables and served alongside roast pork. Equipment and preparation: for this recipe you will need a food processor. 1 bulb fennel¼ small celeriac, peeled¼ small red cabbage¼ small white cabbage1 beetroot, peeled1 Spanish onion2 large carrots, peeled1 tbsp fennel seeds, toasted2 tbsp flaky sea salt1 lemon, zest only1 tsp chopped fresh dill1 tbsp chopped chervil1 tbsp chopped fresh flatleaf parsley 1 bulb fennel ¼ small celeriac, peeled ¼ small red cabbage ¼ small white cabbage 1 beetroot, peeled 1 Spanish onion 2 large carrots, peeled 1 tbsp fennel seeds, toasted 2 tbsp flaky sea salt 1 lemon, zest only 1 tsp chopped fresh dill 1 tbsp chopped chervil 1 tbsp chopped fresh flatleaf parsley 5 garlic cloves, grated2 free-range egg yolks4 tsp white wine vinegar35g/1¼oz English mustard1 lemon, juice only1 tbsp salted anchovies2 tsp caster sugar350ml/12fl oz vegetable oilsaltcayenne pepper, to taste 5 garlic cloves, grated 2 free-range egg yolks 4 tsp white wine vinegar 35g/1¼oz English mustard 1 lemon, juice only 1 tbsp salted anchovies 2 tsp caster sugar 350ml/12fl oz vegetable oil salt cayenne pepper, to taste Method Finely slice the fennel, celeriac, red cabbage, white cabbage, beetroot, onion and carrots and place into a large mixing bowl. Add the fennel seeds and salt. Mix thoroughly, then leave to stand for 20 minutes so the vegetables wilt and cure in the salt.For the garlic dressing, add the garlic, egg yolks, white wine vinegar, mustard, lemon juice, anchovies and sugar to a food processor and blend until smooth. While the food processor is still running, slowly pour in the vegetable oil in a thin steady stream until the mayonnaise is emulsified. Season with salt and cayenne pepper, to taste. Pass through a fine sieve to make it really smooth. Keep in the fridge until needed.Rinse the vegetables under cold running water for a couple of minutes. Place in a clean tea towel and squeeze out all of the moisture. Put the vegetables in a clean mixing bowl and add the lemon zest and chopped herbs. Check and add seasoning if required. Fold in as much mayonnaise as you like, you may not need it all. Mix together and serve. The coleslaw will keep in the fridge for up to one week. Finely slice the fennel, celeriac, red cabbage, white cabbage, beetroot, onion and carrots and place into a large mixing bowl. Add the fennel seeds and salt. Mix thoroughly, then leave to stand for 20 minutes so the vegetables wilt and cure in the salt. Finely slice the fennel, celeriac, red cabbage, white cabbage, beetroot, onion and carrots and place into a large mixing bowl. Add the fennel seeds and salt. Mix thoroughly, then leave to stand for 20 minutes so the vegetables wilt and cure in the salt. For the garlic dressing, add the garlic, egg yolks, white wine vinegar, mustard, lemon juice, anchovies and sugar to a food processor and blend until smooth. While the food processor is still running, slowly pour in the vegetable oil in a thin steady stream until the mayonnaise is emulsified. Season with salt and cayenne pepper, to taste. Pass through a fine sieve to make it really smooth. Keep in the fridge until needed. For the garlic dressing, add the garlic, egg yolks, white wine vinegar, mustard, lemon juice, anchovies and sugar to a food processor and blend until smooth. While the food processor is still running, slowly pour in the vegetable oil in a thin steady stream until the mayonnaise is emulsified. Season with salt and cayenne pepper, to taste. Pass through a fine sieve to make it really smooth. Keep in the fridge until needed. Rinse the vegetables under cold running water for a couple of minutes. Place in a clean tea towel and squeeze out all of the moisture. Put the vegetables in a clean mixing bowl and add the lemon zest and chopped herbs. Check and add seasoning if required. Fold in as much mayonnaise as you like, you may not need it all. Mix together and serve. The coleslaw will keep in the fridge for up to one week. Rinse the vegetables under cold running water for a couple of minutes. Place in a clean tea towel and squeeze out all of the moisture. Put the vegetables in a clean mixing bowl and add the lemon zest and chopped herbs. Check and add seasoning if required. Fold in as much mayonnaise as you like, you may not need it all. Mix together and serve. The coleslaw will keep in the fridge for up to one week."
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} | 636410d185ce32b031b23a07094649ac838f6c0e36c6e5b3a3c7736c4c6fbe99 | Wilted red cabbage with ham hock recipe
An average of 1.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wilted_red_cabbage_with_74108_16x9.jpg An easy way to turn leftover ham into a healthy meal. Homemade mayonnaise on red cabbage with no cooking needed. 1 egg yolk1 tbsp Dijon mustard50ml/2fl oz walnut vinegar100ml/3½fl oz vegetable oilsalt and freshly ground black pepper½ red cabbage, finely sliced½ cooked ham hock, shredded 1 egg yolk 1 tbsp Dijon mustard 50ml/2fl oz walnut vinegar 100ml/3½fl oz vegetable oil salt and freshly ground black pepper ½ red cabbage, finely sliced ½ cooked ham hock, shredded Method Place the egg, mustard and vinegar in a bowl and whisk together. Slowly add the oil whisking all the time until emulsified and the mixture resembles mayonnaise. Add 25ml/1fl oz water to slacken then season with plenty of salt and black pepper.Put the cabbage into a bowl and add the dressing, toss well to combine then set aside for at least 15 minutes to wilt, preferably up to one hour.Pile onto plates and top with some shredded ham hock. Place the egg, mustard and vinegar in a bowl and whisk together. Slowly add the oil whisking all the time until emulsified and the mixture resembles mayonnaise. Add 25ml/1fl oz water to slacken then season with plenty of salt and black pepper. Place the egg, mustard and vinegar in a bowl and whisk together. Slowly add the oil whisking all the time until emulsified and the mixture resembles mayonnaise. Add 25ml/1fl oz water to slacken then season with plenty of salt and black pepper. Put the cabbage into a bowl and add the dressing, toss well to combine then set aside for at least 15 minutes to wilt, preferably up to one hour. Put the cabbage into a bowl and add the dressing, toss well to combine then set aside for at least 15 minutes to wilt, preferably up to one hour. Pile onto plates and top with some shredded ham hock. Pile onto plates and top with some shredded ham hock. | {
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"title": "Wilted red cabbage with ham hock recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wilted_red_cabbage_with_74108_16x9.jpg An easy way to turn leftover ham into a healthy meal. Homemade mayonnaise on red cabbage with no cooking needed. 1 egg yolk1 tbsp Dijon mustard50ml/2fl oz walnut vinegar100ml/3½fl oz vegetable oilsalt and freshly ground black pepper½ red cabbage, finely sliced½ cooked ham hock, shredded 1 egg yolk 1 tbsp Dijon mustard 50ml/2fl oz walnut vinegar 100ml/3½fl oz vegetable oil salt and freshly ground black pepper ½ red cabbage, finely sliced ½ cooked ham hock, shredded Method Place the egg, mustard and vinegar in a bowl and whisk together. Slowly add the oil whisking all the time until emulsified and the mixture resembles mayonnaise. Add 25ml/1fl oz water to slacken then season with plenty of salt and black pepper.Put the cabbage into a bowl and add the dressing, toss well to combine then set aside for at least 15 minutes to wilt, preferably up to one hour.Pile onto plates and top with some shredded ham hock. Place the egg, mustard and vinegar in a bowl and whisk together. Slowly add the oil whisking all the time until emulsified and the mixture resembles mayonnaise. Add 25ml/1fl oz water to slacken then season with plenty of salt and black pepper. Place the egg, mustard and vinegar in a bowl and whisk together. Slowly add the oil whisking all the time until emulsified and the mixture resembles mayonnaise. Add 25ml/1fl oz water to slacken then season with plenty of salt and black pepper. Put the cabbage into a bowl and add the dressing, toss well to combine then set aside for at least 15 minutes to wilt, preferably up to one hour. Put the cabbage into a bowl and add the dressing, toss well to combine then set aside for at least 15 minutes to wilt, preferably up to one hour. Pile onto plates and top with some shredded ham hock. Pile onto plates and top with some shredded ham hock."
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} | aff84a4d3d27a03f2de1437a682f337f1536d27b387a95432527d1327f9d1932 | Lamb, pepper and pineapple kebabs with lime, chilli and coriander mayonnaise recipe
For the marinade, in a glass or ceramic bowl, mix the pineapple juice, vinegar, molasses sugar and seasoning together until smooth and well combined. For the kebabs, rinse the lamb neck fillet and pat dry with kitchen paper. Place the lamb into an ovenproof glass or ceramic dish and pour over half of the marinade mixture. Cover the dish and chill in the fridge for between one and four hours. Meanwhile, for the lime, chilli and coriander mayonnaise, in a bowl, beat together the egg yolks, mustard, salt and freshly ground black pepper, garlic and half of the lime juice until well combined. Gradually add the oil in a thin stream, whisking contiuously, until the mixture thickens and all of the oil has been incorporated into the mixture.Stir in the shredded chilli and reserved chilli seeds, chopped coriander and the remaining lime juice. Mix until well combined, then chill in the fridge until needed. Soak twelve wooden skewers in cold water for at least 30 minutes, then shake off any excess moisture.When the meat has marinated, thread alternate pieces of red and green pepper, onion, pineapple, banana and marinated lamb onto the soaked skewers to make 10-12 kebabs. Leave 3-5cm/1-2in free at one end of each skewer with which you can grip the skewers. Brush the kebabs all over with the oil. Heat a griddle pan over a high heat. When the pan is very hot, add the kebabs, in batches if necessary, and fry for 8-10 minutes, basting at intervals with the remaining marinade and turning regularly. (NB: The kebabs can also be barbecued or grilled under a medium hot grill, if desired.)To serve, stuff the flatbreads with the lettuce and drizzle in a little of the lime, chilli and coriander mayonnaise. Sandwich two kebabs inside each flatbread. For the marinade, in a glass or ceramic bowl, mix the pineapple juice, vinegar, molasses sugar and seasoning together until smooth and well combined. For the marinade, in a glass or ceramic bowl, mix the pineapple juice, vinegar, molasses sugar and seasoning together until smooth and well combined. For the kebabs, rinse the lamb neck fillet and pat dry with kitchen paper. Place the lamb into an ovenproof glass or ceramic dish and pour over half of the marinade mixture. Cover the dish and chill in the fridge for between one and four hours. For the kebabs, rinse the lamb neck fillet and pat dry with kitchen paper. Place the lamb into an ovenproof glass or ceramic dish and pour over half of the marinade mixture. Cover the dish and chill in the fridge for between one and four hours. Meanwhile, for the lime, chilli and coriander mayonnaise, in a bowl, beat together the egg yolks, mustard, salt and freshly ground black pepper, garlic and half of the lime juice until well combined. Meanwhile, for the lime, chilli and coriander mayonnaise, in a bowl, beat together the egg yolks, mustard, salt and freshly ground black pepper, garlic and half of the lime juice until well combined. Gradually add the oil in a thin stream, whisking contiuously, until the mixture thickens and all of the oil has been incorporated into the mixture. Gradually add the oil in a thin stream, whisking contiuously, until the mixture thickens and all of the oil has been incorporated into the mixture. Stir in the shredded chilli and reserved chilli seeds, chopped coriander and the remaining lime juice. Mix until well combined, then chill in the fridge until needed. Stir in the shredded chilli and reserved chilli seeds, chopped coriander and the remaining lime juice. Mix until well combined, then chill in the fridge until needed. Soak twelve wooden skewers in cold water for at least 30 minutes, then shake off any excess moisture. Soak twelve wooden skewers in cold water for at least 30 minutes, then shake off any excess moisture. When the meat has marinated, thread alternate pieces of red and green pepper, onion, pineapple, banana and marinated lamb onto the soaked skewers to make 10-12 kebabs. Leave 3-5cm/1-2in free at one end of each skewer with which you can grip the skewers. Brush the kebabs all over with the oil. When the meat has marinated, thread alternate pieces of red and green pepper, onion, pineapple, banana and marinated lamb onto the soaked skewers to make 10-12 kebabs. Leave 3-5cm/1-2in free at one end of each skewer with which you can grip the skewers. Brush the kebabs all over with the oil. Heat a griddle pan over a high heat. When the pan is very hot, add the kebabs, in batches if necessary, and fry for 8-10 minutes, basting at intervals with the remaining marinade and turning regularly. (NB: The kebabs can also be barbecued or grilled under a medium hot grill, if desired.) Heat a griddle pan over a high heat. When the pan is very hot, add the kebabs, in batches if necessary, and fry for 8-10 minutes, basting at intervals with the remaining marinade and turning regularly. (NB: The kebabs can also be barbecued or grilled under a medium hot grill, if desired.) To serve, stuff the flatbreads with the lettuce and drizzle in a little of the lime, chilli and coriander mayonnaise. Sandwich two kebabs inside each flatbread. To serve, stuff the flatbreads with the lettuce and drizzle in a little of the lime, chilli and coriander mayonnaise. Sandwich two kebabs inside each flatbread. | {
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"title": "Lamb, pepper and pineapple kebabs with lime, chilli and coriander mayonnaise recipe",
"content": "For the marinade, in a glass or ceramic bowl, mix the pineapple juice, vinegar, molasses sugar and seasoning together until smooth and well combined. For the kebabs, rinse the lamb neck fillet and pat dry with kitchen paper. Place the lamb into an ovenproof glass or ceramic dish and pour over half of the marinade mixture. Cover the dish and chill in the fridge for between one and four hours. Meanwhile, for the lime, chilli and coriander mayonnaise, in a bowl, beat together the egg yolks, mustard, salt and freshly ground black pepper, garlic and half of the lime juice until well combined. Gradually add the oil in a thin stream, whisking contiuously, until the mixture thickens and all of the oil has been incorporated into the mixture.Stir in the shredded chilli and reserved chilli seeds, chopped coriander and the remaining lime juice. Mix until well combined, then chill in the fridge until needed. Soak twelve wooden skewers in cold water for at least 30 minutes, then shake off any excess moisture.When the meat has marinated, thread alternate pieces of red and green pepper, onion, pineapple, banana and marinated lamb onto the soaked skewers to make 10-12 kebabs. Leave 3-5cm/1-2in free at one end of each skewer with which you can grip the skewers. Brush the kebabs all over with the oil. Heat a griddle pan over a high heat. When the pan is very hot, add the kebabs, in batches if necessary, and fry for 8-10 minutes, basting at intervals with the remaining marinade and turning regularly. (NB: The kebabs can also be barbecued or grilled under a medium hot grill, if desired.)To serve, stuff the flatbreads with the lettuce and drizzle in a little of the lime, chilli and coriander mayonnaise. Sandwich two kebabs inside each flatbread. For the marinade, in a glass or ceramic bowl, mix the pineapple juice, vinegar, molasses sugar and seasoning together until smooth and well combined. For the marinade, in a glass or ceramic bowl, mix the pineapple juice, vinegar, molasses sugar and seasoning together until smooth and well combined. For the kebabs, rinse the lamb neck fillet and pat dry with kitchen paper. Place the lamb into an ovenproof glass or ceramic dish and pour over half of the marinade mixture. Cover the dish and chill in the fridge for between one and four hours. For the kebabs, rinse the lamb neck fillet and pat dry with kitchen paper. Place the lamb into an ovenproof glass or ceramic dish and pour over half of the marinade mixture. Cover the dish and chill in the fridge for between one and four hours. Meanwhile, for the lime, chilli and coriander mayonnaise, in a bowl, beat together the egg yolks, mustard, salt and freshly ground black pepper, garlic and half of the lime juice until well combined. Meanwhile, for the lime, chilli and coriander mayonnaise, in a bowl, beat together the egg yolks, mustard, salt and freshly ground black pepper, garlic and half of the lime juice until well combined. Gradually add the oil in a thin stream, whisking contiuously, until the mixture thickens and all of the oil has been incorporated into the mixture. Gradually add the oil in a thin stream, whisking contiuously, until the mixture thickens and all of the oil has been incorporated into the mixture. Stir in the shredded chilli and reserved chilli seeds, chopped coriander and the remaining lime juice. Mix until well combined, then chill in the fridge until needed. Stir in the shredded chilli and reserved chilli seeds, chopped coriander and the remaining lime juice. Mix until well combined, then chill in the fridge until needed. Soak twelve wooden skewers in cold water for at least 30 minutes, then shake off any excess moisture. Soak twelve wooden skewers in cold water for at least 30 minutes, then shake off any excess moisture. When the meat has marinated, thread alternate pieces of red and green pepper, onion, pineapple, banana and marinated lamb onto the soaked skewers to make 10-12 kebabs. Leave 3-5cm/1-2in free at one end of each skewer with which you can grip the skewers. Brush the kebabs all over with the oil. When the meat has marinated, thread alternate pieces of red and green pepper, onion, pineapple, banana and marinated lamb onto the soaked skewers to make 10-12 kebabs. Leave 3-5cm/1-2in free at one end of each skewer with which you can grip the skewers. Brush the kebabs all over with the oil. Heat a griddle pan over a high heat. When the pan is very hot, add the kebabs, in batches if necessary, and fry for 8-10 minutes, basting at intervals with the remaining marinade and turning regularly. (NB: The kebabs can also be barbecued or grilled under a medium hot grill, if desired.) Heat a griddle pan over a high heat. When the pan is very hot, add the kebabs, in batches if necessary, and fry for 8-10 minutes, basting at intervals with the remaining marinade and turning regularly. (NB: The kebabs can also be barbecued or grilled under a medium hot grill, if desired.) To serve, stuff the flatbreads with the lettuce and drizzle in a little of the lime, chilli and coriander mayonnaise. Sandwich two kebabs inside each flatbread. To serve, stuff the flatbreads with the lettuce and drizzle in a little of the lime, chilli and coriander mayonnaise. Sandwich two kebabs inside each flatbread."
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} | 4f0836186b32b69e91becde88beaed41c1109f8e05bc0a29f2ebb1bf207e9880 | Honey and mustard dressing recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeyandmustarddress_1317_16x9.jpg Deliciously sweet and tangy, this easy honey and mustard salad dressing uses common store cupboard ingredients. 1 tbsp French mustard1 tbsp runny honey1 garlic clove, peeled and crushed1 tsp balsamic vinegar2 tbsp cider vinegar6 tbsp olive oilsalt and pepper, to taste 1 tbsp French mustard 1 tbsp runny honey 1 garlic clove, peeled and crushed 1 tsp balsamic vinegar 2 tbsp cider vinegar 6 tbsp olive oil salt and pepper, to taste Method Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and blend together.With the motor still running, pour the oil in through a funnel.Season with salt and pepper then serve. Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and blend together. Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and blend together. With the motor still running, pour the oil in through a funnel. With the motor still running, pour the oil in through a funnel. Season with salt and pepper then serve. Season with salt and pepper then serve. | {
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"title": "Honey and mustard dressing recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeyandmustarddress_1317_16x9.jpg Deliciously sweet and tangy, this easy honey and mustard salad dressing uses common store cupboard ingredients. 1 tbsp French mustard1 tbsp runny honey1 garlic clove, peeled and crushed1 tsp balsamic vinegar2 tbsp cider vinegar6 tbsp olive oilsalt and pepper, to taste 1 tbsp French mustard 1 tbsp runny honey 1 garlic clove, peeled and crushed 1 tsp balsamic vinegar 2 tbsp cider vinegar 6 tbsp olive oil salt and pepper, to taste Method Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and blend together.With the motor still running, pour the oil in through a funnel.Season with salt and pepper then serve. Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and blend together. Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and blend together. With the motor still running, pour the oil in through a funnel. With the motor still running, pour the oil in through a funnel. Season with salt and pepper then serve. Season with salt and pepper then serve."
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} | d7f4ca14ea0d78674a3a3a3f39079e9b16b82e345685721c177fe7a4fb4559e7 | Ranch dressing recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ranch_dressing_50758_16x9.jpg Homemade ranch dressing is easy to make – drizzle this American favourite over salad, potatoes or spicy buffalo wings. 100g/3½oz soured cream 40g/1½oz mayonnaise2 tbsp buttermilk ½ tsp garlic powder ½ tsp onion powder 5g/⅛oz fresh flatleaf parsley, finely chopped5g/⅛oz fresh dill, finely chopped 5g/⅛oz fresh chives, finely chopped 1–2 tsp lemon juice, dependent on taste sea salt and freshly cracked black pepper 100g/3½oz soured cream 40g/1½oz mayonnaise 2 tbsp buttermilk ½ tsp garlic powder ½ tsp onion powder 5g/⅛oz fresh flatleaf parsley, finely chopped 5g/⅛oz fresh dill, finely chopped 5g/⅛oz fresh chives, finely chopped 1–2 tsp lemon juice, dependent on taste sea salt and freshly cracked black pepper Method Place the soured cream, mayonnaise and buttermilk in a bowl. Sprinkle in the garlic powder and onion powder and stir to combine. Add the chopped fresh herbs and stir through along with 1 teaspoon of lemon juice. Season generously with salt and pepper and taste, adding the remaining lemon juice if desired. Kept in the fridge in a sealed container, this dressing will stay fresh for 2–3 days. Place the soured cream, mayonnaise and buttermilk in a bowl. Sprinkle in the garlic powder and onion powder and stir to combine. Place the soured cream, mayonnaise and buttermilk in a bowl. Sprinkle in the garlic powder and onion powder and stir to combine. Add the chopped fresh herbs and stir through along with 1 teaspoon of lemon juice. Season generously with salt and pepper and taste, adding the remaining lemon juice if desired. Kept in the fridge in a sealed container, this dressing will stay fresh for 2–3 days. Add the chopped fresh herbs and stir through along with 1 teaspoon of lemon juice. Season generously with salt and pepper and taste, adding the remaining lemon juice if desired. Kept in the fridge in a sealed container, this dressing will stay fresh for 2–3 days. Recipe tips Don’t have buttermilk in the fridge? Switch it out for normal milk but ensure you add a teaspoon of white vinegar to your dressing once all the ingredients are combined to add to its iconic sour bite. | {
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"title": "Ranch dressing 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/ranch_dressing_50758_16x9.jpg Homemade ranch dressing is easy to make – drizzle this American favourite over salad, potatoes or spicy buffalo wings. 100g/3½oz soured cream 40g/1½oz mayonnaise2 tbsp buttermilk ½ tsp garlic powder ½ tsp onion powder 5g/⅛oz fresh flatleaf parsley, finely chopped5g/⅛oz fresh dill, finely chopped 5g/⅛oz fresh chives, finely chopped 1–2 tsp lemon juice, dependent on taste sea salt and freshly cracked black pepper 100g/3½oz soured cream 40g/1½oz mayonnaise 2 tbsp buttermilk ½ tsp garlic powder ½ tsp onion powder 5g/⅛oz fresh flatleaf parsley, finely chopped 5g/⅛oz fresh dill, finely chopped 5g/⅛oz fresh chives, finely chopped 1–2 tsp lemon juice, dependent on taste sea salt and freshly cracked black pepper Method Place the soured cream, mayonnaise and buttermilk in a bowl. Sprinkle in the garlic powder and onion powder and stir to combine. Add the chopped fresh herbs and stir through along with 1 teaspoon of lemon juice. Season generously with salt and pepper and taste, adding the remaining lemon juice if desired. Kept in the fridge in a sealed container, this dressing will stay fresh for 2–3 days. Place the soured cream, mayonnaise and buttermilk in a bowl. Sprinkle in the garlic powder and onion powder and stir to combine. Place the soured cream, mayonnaise and buttermilk in a bowl. Sprinkle in the garlic powder and onion powder and stir to combine. Add the chopped fresh herbs and stir through along with 1 teaspoon of lemon juice. Season generously with salt and pepper and taste, adding the remaining lemon juice if desired. Kept in the fridge in a sealed container, this dressing will stay fresh for 2–3 days. Add the chopped fresh herbs and stir through along with 1 teaspoon of lemon juice. Season generously with salt and pepper and taste, adding the remaining lemon juice if desired. Kept in the fridge in a sealed container, this dressing will stay fresh for 2–3 days. Recipe tips Don’t have buttermilk in the fridge? Switch it out for normal milk but ensure you add a teaspoon of white vinegar to your dressing once all the ingredients are combined to add to its iconic sour bite."
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"$oid": "68bacfd3eb3bdbfd0cc006b1"
} | 5f6f3d972b49ac0b78a1cab6afcac0f6b669f53c2dbc6f362e9b749904dc7d1e | Balsamic salad dressing recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/balsamic_salad_dressing_00361_16x9.jpg A classic Italian dressing guaranteed to pep up any bowl of green salad leaves or tomatoes with tangy balsamic vinegar. 5 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 tsp Dijon mustard 1 shallot, very finely chopped ¼ tsp salt and a pinch of cracked black pepper honey or agave nectar, to sweeten (optional) 5 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 tsp Dijon mustard 1 shallot, very finely chopped ¼ tsp salt and a pinch of cracked black pepper honey or agave nectar, to sweeten (optional) Method Pour all of the ingredients into a jam jar for which you have a lid and screw the lid on tightly. Shake the jar vigorously for 30 seconds, then taste and add a drizzle of honey or agave if you prefer. Store covered in the fridge for up to three days before using.Shake the contents of the jar again just before pouring over your salad. Pour all of the ingredients into a jam jar for which you have a lid and screw the lid on tightly. Pour all of the ingredients into a jam jar for which you have a lid and screw the lid on tightly. Shake the jar vigorously for 30 seconds, then taste and add a drizzle of honey or agave if you prefer. Store covered in the fridge for up to three days before using. Shake the jar vigorously for 30 seconds, then taste and add a drizzle of honey or agave if you prefer. Store covered in the fridge for up to three days before using. Shake the contents of the jar again just before pouring over your salad. Shake the contents of the jar again just before pouring over your salad. Recipe tips Depending on the brand of balsamic vinegar you use, you may wish to add a dash of something sweet to balance out the acidity, as older vinegars tend to have a slightly sweeter, more rounded flavour. | {
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"url": "https://www.bbc.co.uk/food/recipes/balsamic_salad_dressing_00361",
"type": "HowTo",
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"title": "Balsamic salad dressing 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/balsamic_salad_dressing_00361_16x9.jpg A classic Italian dressing guaranteed to pep up any bowl of green salad leaves or tomatoes with tangy balsamic vinegar. 5 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 tsp Dijon mustard 1 shallot, very finely chopped ¼ tsp salt and a pinch of cracked black pepper honey or agave nectar, to sweeten (optional) 5 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 tsp Dijon mustard 1 shallot, very finely chopped ¼ tsp salt and a pinch of cracked black pepper honey or agave nectar, to sweeten (optional) Method Pour all of the ingredients into a jam jar for which you have a lid and screw the lid on tightly. Shake the jar vigorously for 30 seconds, then taste and add a drizzle of honey or agave if you prefer. Store covered in the fridge for up to three days before using.Shake the contents of the jar again just before pouring over your salad. Pour all of the ingredients into a jam jar for which you have a lid and screw the lid on tightly. Pour all of the ingredients into a jam jar for which you have a lid and screw the lid on tightly. Shake the jar vigorously for 30 seconds, then taste and add a drizzle of honey or agave if you prefer. Store covered in the fridge for up to three days before using. Shake the jar vigorously for 30 seconds, then taste and add a drizzle of honey or agave if you prefer. Store covered in the fridge for up to three days before using. Shake the contents of the jar again just before pouring over your salad. Shake the contents of the jar again just before pouring over your salad. Recipe tips Depending on the brand of balsamic vinegar you use, you may wish to add a dash of something sweet to balance out the acidity, as older vinegars tend to have a slightly sweeter, more rounded flavour."
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} | 84f2467c60beac8bd0409232bb22c52d61891557d4be23e7d750d94949ad2573 | Butternut squash, onion and chestnut tarte fine recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_onion_chestnut_29327_16x9.jpg Celebrate autumn with this vegetable tart by Bryn Williams, boasting butternut squash, earthy sage and chestnuts galore. 500ml/18fl oz vegetable oil ½ tbsp white peppercorns, lightly crushed ½ shallot, peeled and chopped 100ml/3½fl oz white wine vinegar 25g/1oz Dijon mustard 25g/1oz English mustard10g/⅓oz salt 500ml/18fl oz vegetable oil ½ tbsp white peppercorns, lightly crushed ½ shallot, peeled and chopped 100ml/3½fl oz white wine vinegar 25g/1oz Dijon mustard 25g/1oz English mustard 10g/⅓oz salt 2 tbsp olive oil 6 onions, sliced 250g/9oz cooked chestnuts, plus extra for serving pinch chopped fresh sage plain flour, for dusting 500g block ready-made puff pastry 1 medium free-range egg, beaten 1 butternut squash, peeled, halved and cut into 5mm/¼in slices 2 tbsp honey pinch sea salt 2 tbsp olive oil 6 onions, sliced 250g/9oz cooked chestnuts, plus extra for serving pinch chopped fresh sage plain flour, for dusting 500g block ready-made puff pastry 1 medium free-range egg, beaten 1 butternut squash, peeled, halved and cut into 5mm/¼in slices 2 tbsp honey pinch sea salt oil, for fryinghandful fresh sage leaves1 Treviso radicchio (red long), leaves separated handful dandelion leaves oil, for frying handful fresh sage leaves 1 Treviso radicchio (red long), leaves separated handful dandelion leaves Method To make the dressing, mix all the ingredients together in a sealable container and place in the fridge. Leave for 24 hours.The next day, use a hand-held stick blender to blend the mixture until smooth. Pass the dressing through a fine sieve and set aside.To make the tarte fine, heat the olive oil in a frying pan over a medium heat, then add the onions and cook for 5–8 minutes, until soft. Add 100g/3½oz of the cooked chestnuts to the pan along with a pinch of chopped sage and cook until the chestnuts have broken down. Leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.Dust a work surface with flour, then roll out the puff pastry into a rectangle measuring 13x30cm/5x12in. Prick all over with a fork.Brush the sides of the pastry with the beaten egg, then fold in by about 1.5cm/⅝in. Spread a thin layer of the onion and chestnut mixture onto the puff pastry, then place the butternut squash slices on top, making sure it covers the onion but not the folded sides. Drizzle with honey and olive oil then sprinkle with sea salt and bake for 20 minutes or until the pastry and butternut squash are cooked. To serve, pre-heat a small frying pan and add 4 tbsp olive oil. Once hot add the whole sage leaves and fry for 1–2 minutes, until crisp, being careful not to let them burn. Place on a plate with kitchen roll to absorb the excess oil. Toss the radicchio and dandelion leaves together with the dressing. Cut the tart into three pieces, place the dressed leaves over one corner and finish by slicing the remaining chestnuts over the top and adding the fried sage leaves. To make the dressing, mix all the ingredients together in a sealable container and place in the fridge. Leave for 24 hours. To make the dressing, mix all the ingredients together in a sealable container and place in the fridge. Leave for 24 hours. The next day, use a hand-held stick blender to blend the mixture until smooth. Pass the dressing through a fine sieve and set aside. The next day, use a hand-held stick blender to blend the mixture until smooth. Pass the dressing through a fine sieve and set aside. To make the tarte fine, heat the olive oil in a frying pan over a medium heat, then add the onions and cook for 5–8 minutes, until soft. Add 100g/3½oz of the cooked chestnuts to the pan along with a pinch of chopped sage and cook until the chestnuts have broken down. Leave to cool. To make the tarte fine, heat the olive oil in a frying pan over a medium heat, then add the onions and cook for 5–8 minutes, until soft. Add 100g/3½oz of the cooked chestnuts to the pan along with a pinch of chopped sage and cook until the chestnuts have broken down. Leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Dust a work surface with flour, then roll out the puff pastry into a rectangle measuring 13x30cm/5x12in. Prick all over with a fork. Dust a work surface with flour, then roll out the puff pastry into a rectangle measuring 13x30cm/5x12in. Prick all over with a fork. Brush the sides of the pastry with the beaten egg, then fold in by about 1.5cm/⅝in. Brush the sides of the pastry with the beaten egg, then fold in by about 1.5cm/⅝in. Spread a thin layer of the onion and chestnut mixture onto the puff pastry, then place the butternut squash slices on top, making sure it covers the onion but not the folded sides. Drizzle with honey and olive oil then sprinkle with sea salt and bake for 20 minutes or until the pastry and butternut squash are cooked. Spread a thin layer of the onion and chestnut mixture onto the puff pastry, then place the butternut squash slices on top, making sure it covers the onion but not the folded sides. Drizzle with honey and olive oil then sprinkle with sea salt and bake for 20 minutes or until the pastry and butternut squash are cooked. To serve, pre-heat a small frying pan and add 4 tbsp olive oil. Once hot add the whole sage leaves and fry for 1–2 minutes, until crisp, being careful not to let them burn. Place on a plate with kitchen roll to absorb the excess oil. To serve, pre-heat a small frying pan and add 4 tbsp olive oil. Once hot add the whole sage leaves and fry for 1–2 minutes, until crisp, being careful not to let them burn. Place on a plate with kitchen roll to absorb the excess oil. Toss the radicchio and dandelion leaves together with the dressing. Cut the tart into three pieces, place the dressed leaves over one corner and finish by slicing the remaining chestnuts over the top and adding the fried sage leaves. Toss the radicchio and dandelion leaves together with the dressing. Cut the tart into three pieces, place the dressed leaves over one corner and finish by slicing the remaining chestnuts over the top and adding the fried sage leaves. Recipe tips The dressing will keep up to 1 month in a sealed container in the fridge. | {
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"title": "Butternut squash, onion and chestnut tarte fine recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_onion_chestnut_29327_16x9.jpg Celebrate autumn with this vegetable tart by Bryn Williams, boasting butternut squash, earthy sage and chestnuts galore. 500ml/18fl oz vegetable oil ½ tbsp white peppercorns, lightly crushed ½ shallot, peeled and chopped 100ml/3½fl oz white wine vinegar 25g/1oz Dijon mustard 25g/1oz English mustard10g/⅓oz salt 500ml/18fl oz vegetable oil ½ tbsp white peppercorns, lightly crushed ½ shallot, peeled and chopped 100ml/3½fl oz white wine vinegar 25g/1oz Dijon mustard 25g/1oz English mustard 10g/⅓oz salt 2 tbsp olive oil 6 onions, sliced 250g/9oz cooked chestnuts, plus extra for serving pinch chopped fresh sage plain flour, for dusting 500g block ready-made puff pastry 1 medium free-range egg, beaten 1 butternut squash, peeled, halved and cut into 5mm/¼in slices 2 tbsp honey pinch sea salt 2 tbsp olive oil 6 onions, sliced 250g/9oz cooked chestnuts, plus extra for serving pinch chopped fresh sage plain flour, for dusting 500g block ready-made puff pastry 1 medium free-range egg, beaten 1 butternut squash, peeled, halved and cut into 5mm/¼in slices 2 tbsp honey pinch sea salt oil, for fryinghandful fresh sage leaves1 Treviso radicchio (red long), leaves separated handful dandelion leaves oil, for frying handful fresh sage leaves 1 Treviso radicchio (red long), leaves separated handful dandelion leaves Method To make the dressing, mix all the ingredients together in a sealable container and place in the fridge. Leave for 24 hours.The next day, use a hand-held stick blender to blend the mixture until smooth. Pass the dressing through a fine sieve and set aside.To make the tarte fine, heat the olive oil in a frying pan over a medium heat, then add the onions and cook for 5–8 minutes, until soft. Add 100g/3½oz of the cooked chestnuts to the pan along with a pinch of chopped sage and cook until the chestnuts have broken down. Leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.Dust a work surface with flour, then roll out the puff pastry into a rectangle measuring 13x30cm/5x12in. Prick all over with a fork.Brush the sides of the pastry with the beaten egg, then fold in by about 1.5cm/⅝in. Spread a thin layer of the onion and chestnut mixture onto the puff pastry, then place the butternut squash slices on top, making sure it covers the onion but not the folded sides. Drizzle with honey and olive oil then sprinkle with sea salt and bake for 20 minutes or until the pastry and butternut squash are cooked. To serve, pre-heat a small frying pan and add 4 tbsp olive oil. Once hot add the whole sage leaves and fry for 1–2 minutes, until crisp, being careful not to let them burn. Place on a plate with kitchen roll to absorb the excess oil. Toss the radicchio and dandelion leaves together with the dressing. Cut the tart into three pieces, place the dressed leaves over one corner and finish by slicing the remaining chestnuts over the top and adding the fried sage leaves. To make the dressing, mix all the ingredients together in a sealable container and place in the fridge. Leave for 24 hours. To make the dressing, mix all the ingredients together in a sealable container and place in the fridge. Leave for 24 hours. The next day, use a hand-held stick blender to blend the mixture until smooth. Pass the dressing through a fine sieve and set aside. The next day, use a hand-held stick blender to blend the mixture until smooth. Pass the dressing through a fine sieve and set aside. To make the tarte fine, heat the olive oil in a frying pan over a medium heat, then add the onions and cook for 5–8 minutes, until soft. Add 100g/3½oz of the cooked chestnuts to the pan along with a pinch of chopped sage and cook until the chestnuts have broken down. Leave to cool. To make the tarte fine, heat the olive oil in a frying pan over a medium heat, then add the onions and cook for 5–8 minutes, until soft. Add 100g/3½oz of the cooked chestnuts to the pan along with a pinch of chopped sage and cook until the chestnuts have broken down. Leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Dust a work surface with flour, then roll out the puff pastry into a rectangle measuring 13x30cm/5x12in. Prick all over with a fork. Dust a work surface with flour, then roll out the puff pastry into a rectangle measuring 13x30cm/5x12in. Prick all over with a fork. Brush the sides of the pastry with the beaten egg, then fold in by about 1.5cm/⅝in. Brush the sides of the pastry with the beaten egg, then fold in by about 1.5cm/⅝in. Spread a thin layer of the onion and chestnut mixture onto the puff pastry, then place the butternut squash slices on top, making sure it covers the onion but not the folded sides. Drizzle with honey and olive oil then sprinkle with sea salt and bake for 20 minutes or until the pastry and butternut squash are cooked. Spread a thin layer of the onion and chestnut mixture onto the puff pastry, then place the butternut squash slices on top, making sure it covers the onion but not the folded sides. Drizzle with honey and olive oil then sprinkle with sea salt and bake for 20 minutes or until the pastry and butternut squash are cooked. To serve, pre-heat a small frying pan and add 4 tbsp olive oil. Once hot add the whole sage leaves and fry for 1–2 minutes, until crisp, being careful not to let them burn. Place on a plate with kitchen roll to absorb the excess oil. To serve, pre-heat a small frying pan and add 4 tbsp olive oil. Once hot add the whole sage leaves and fry for 1–2 minutes, until crisp, being careful not to let them burn. Place on a plate with kitchen roll to absorb the excess oil. Toss the radicchio and dandelion leaves together with the dressing. Cut the tart into three pieces, place the dressed leaves over one corner and finish by slicing the remaining chestnuts over the top and adding the fried sage leaves. Toss the radicchio and dandelion leaves together with the dressing. Cut the tart into three pieces, place the dressed leaves over one corner and finish by slicing the remaining chestnuts over the top and adding the fried sage leaves. Recipe tips The dressing will keep up to 1 month in a sealed container in the fridge."
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} | 407b3e9a9a9ed19c23aa79bcf2f9defffc360faa70648d44e6b0022d62633b50 | Beer cheese dip recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beer_cheese_dip_41981_16x9.jpg This gooey beer and smoked cheese combo makes a great treat for a Father’s Day banquet or simply enjoyed with friends. 50g/1¾oz salted butter 50g/1¾oz plain flour 180ml/6fl oz light or pale ale200ml/7fl oz milk 200g/7oz smoked cheddar, finely grated 65g/2¼oz mozzarella, grated½ tsp sweet smoked paprika½ tsp mustard powder sea salt and freshly ground black pepper bagel pieces or fresh pretzels, to serve 50g/1¾oz salted butter 50g/1¾oz plain flour 180ml/6fl oz light or pale ale 200ml/7fl oz milk 200g/7oz smoked cheddar, finely grated 65g/2¼oz mozzarella, grated ½ tsp sweet smoked paprika ½ tsp mustard powder sea salt and freshly ground black pepper bagel pieces or fresh pretzels, to serve Method Melt the butter in a small heavy-based saucepan over a medium-low heat. Sprinkle in the flour and stir together using a wooden spoon to create a roux. Allow the flour to cook for 1 minute, stirring continuously.Slowly pour in the ale to create a thick paste, continuing to stir continuously. Once combined, cook for a further minute to allow the alcohol to cook out – make sure you keep stirring to ensure it doesn’t stick. Gradually add the milk to the pan in stages, ensuring that the milk is fully combined before adding more. Once all the milk has been added and a smooth sauce has been created, sprinkle in both cheeses along with the paprika and mustard powder. Allow the cheese to completely melt then season with salt and pepper. Serve in the pan, or pour the dip into a warm bowl and enjoy with bagel pieces or fresh pretzels for dipping. Melt the butter in a small heavy-based saucepan over a medium-low heat. Sprinkle in the flour and stir together using a wooden spoon to create a roux. Allow the flour to cook for 1 minute, stirring continuously. Melt the butter in a small heavy-based saucepan over a medium-low heat. Sprinkle in the flour and stir together using a wooden spoon to create a roux. Allow the flour to cook for 1 minute, stirring continuously. Slowly pour in the ale to create a thick paste, continuing to stir continuously. Once combined, cook for a further minute to allow the alcohol to cook out – make sure you keep stirring to ensure it doesn’t stick. Slowly pour in the ale to create a thick paste, continuing to stir continuously. Once combined, cook for a further minute to allow the alcohol to cook out – make sure you keep stirring to ensure it doesn’t stick. Gradually add the milk to the pan in stages, ensuring that the milk is fully combined before adding more. Once all the milk has been added and a smooth sauce has been created, sprinkle in both cheeses along with the paprika and mustard powder. Gradually add the milk to the pan in stages, ensuring that the milk is fully combined before adding more. Once all the milk has been added and a smooth sauce has been created, sprinkle in both cheeses along with the paprika and mustard powder. Allow the cheese to completely melt then season with salt and pepper. Serve in the pan, or pour the dip into a warm bowl and enjoy with bagel pieces or fresh pretzels for dipping. Allow the cheese to completely melt then season with salt and pepper. Serve in the pan, or pour the dip into a warm bowl and enjoy with bagel pieces or fresh pretzels for dipping. Recipe tips This dip must be eaten warm so make sure you serve in a warm bowl, a fondue set or even the pan you made it in to avoid it going stodgy. Any leftover dip can be cooled and used as a Welsh rarebit topping. Simple spread over toast and place under a hot grill until browned and bubbling. | {
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"title": "Beer cheese dip 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/beer_cheese_dip_41981_16x9.jpg This gooey beer and smoked cheese combo makes a great treat for a Father’s Day banquet or simply enjoyed with friends. 50g/1¾oz salted butter 50g/1¾oz plain flour 180ml/6fl oz light or pale ale200ml/7fl oz milk 200g/7oz smoked cheddar, finely grated 65g/2¼oz mozzarella, grated½ tsp sweet smoked paprika½ tsp mustard powder sea salt and freshly ground black pepper bagel pieces or fresh pretzels, to serve 50g/1¾oz salted butter 50g/1¾oz plain flour 180ml/6fl oz light or pale ale 200ml/7fl oz milk 200g/7oz smoked cheddar, finely grated 65g/2¼oz mozzarella, grated ½ tsp sweet smoked paprika ½ tsp mustard powder sea salt and freshly ground black pepper bagel pieces or fresh pretzels, to serve Method Melt the butter in a small heavy-based saucepan over a medium-low heat. Sprinkle in the flour and stir together using a wooden spoon to create a roux. Allow the flour to cook for 1 minute, stirring continuously.Slowly pour in the ale to create a thick paste, continuing to stir continuously. Once combined, cook for a further minute to allow the alcohol to cook out – make sure you keep stirring to ensure it doesn’t stick. Gradually add the milk to the pan in stages, ensuring that the milk is fully combined before adding more. Once all the milk has been added and a smooth sauce has been created, sprinkle in both cheeses along with the paprika and mustard powder. Allow the cheese to completely melt then season with salt and pepper. Serve in the pan, or pour the dip into a warm bowl and enjoy with bagel pieces or fresh pretzels for dipping. Melt the butter in a small heavy-based saucepan over a medium-low heat. Sprinkle in the flour and stir together using a wooden spoon to create a roux. Allow the flour to cook for 1 minute, stirring continuously. Melt the butter in a small heavy-based saucepan over a medium-low heat. Sprinkle in the flour and stir together using a wooden spoon to create a roux. Allow the flour to cook for 1 minute, stirring continuously. Slowly pour in the ale to create a thick paste, continuing to stir continuously. Once combined, cook for a further minute to allow the alcohol to cook out – make sure you keep stirring to ensure it doesn’t stick. Slowly pour in the ale to create a thick paste, continuing to stir continuously. Once combined, cook for a further minute to allow the alcohol to cook out – make sure you keep stirring to ensure it doesn’t stick. Gradually add the milk to the pan in stages, ensuring that the milk is fully combined before adding more. Once all the milk has been added and a smooth sauce has been created, sprinkle in both cheeses along with the paprika and mustard powder. Gradually add the milk to the pan in stages, ensuring that the milk is fully combined before adding more. Once all the milk has been added and a smooth sauce has been created, sprinkle in both cheeses along with the paprika and mustard powder. Allow the cheese to completely melt then season with salt and pepper. Serve in the pan, or pour the dip into a warm bowl and enjoy with bagel pieces or fresh pretzels for dipping. Allow the cheese to completely melt then season with salt and pepper. Serve in the pan, or pour the dip into a warm bowl and enjoy with bagel pieces or fresh pretzels for dipping. Recipe tips This dip must be eaten warm so make sure you serve in a warm bowl, a fondue set or even the pan you made it in to avoid it going stodgy. Any leftover dip can be cooled and used as a Welsh rarebit topping. Simple spread over toast and place under a hot grill until browned and bubbling."
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} | 6060b19719a7894724bd33999852f22a1adef5d44895256cc79a4a6c8b6d5f7e | Croque monsieur toasted sandwich recipe
An average of 5.0 out of 5 stars from 2 ratings Homemade béchamel sauce is the key to Marcus Wareing’s perfect hot French sandwich, which also comes stuffed with ham, mustard and melted gruyère. 200g/7oz gruyère (or any hard cheese), grated 8 slices sourdough bread12 slices ham40g/1½ oz butter 200g/7oz gruyère (or any hard cheese), grated 8 slices sourdough bread 12 slices ham 40g/1½ oz butter 400ml/14fl oz milk4 tsp fresh thyme leaves40g/1½oz butter4 tbsp plain flour2 tsp Dijon mustard, plus extra for spreading (optional)4 tsp wholegrain mustard200g/7oz gruyère, grated (or any hard cheese)sea salt and freshly ground black pepper 400ml/14fl oz milk 4 tsp fresh thyme leaves 40g/1½oz butter 4 tbsp plain flour 2 tsp Dijon mustard, plus extra for spreading (optional) 4 tsp wholegrain mustard 200g/7oz gruyère, grated (or any hard cheese) sea salt and freshly ground black pepper Method Start by making the béchamel. Put the milk and thyme into a small saucepan. Gently bring to a simmer over a low heat. Meanwhile, melt the butter in another small saucepan, then add the flour and a pinch of salt and pepper. Cook over a low heat for about 1 minute to get rid of the floury taste, but don't let it brown. Gradually whisk half of the hot milk into the roux and stir quickly to combine. Add the remaining milk and cook for 5 minutes over a low heat, stirring continuously. Remove from the heat, add the mustards and cheese and stir until the cheese has melted. Transfer the sauce to a bowl. Cut a sheet of parchment paper into a circle so that it rests on the surface of the béchamel and set aside (this will prevent the sauce from forming a skin while you assemble your croque monsieur).Lightly toast one side of all the sliced bread under the grill. For each sandwich, add a generous layer of béchamel to an untoasted side of bread, then top with a layer of ham. Follow by adding more béchamel, some grated gruyère and a thin layer of mustard, if using. Then top with the other slice of sourdough, toasted side up.Heat a frying pan over a medium heat. When hot, add the butter then carefully add one sandwich and fry for 3–5 minutes. Gently turn the sandwich over and brown the other side for another 3–5 minutes. Continue until both sides are golden-brown and the cheese has melted. Repeat with the remaining sandwiches. Start by making the béchamel. Put the milk and thyme into a small saucepan. Gently bring to a simmer over a low heat. Start by making the béchamel. Put the milk and thyme into a small saucepan. Gently bring to a simmer over a low heat. Meanwhile, melt the butter in another small saucepan, then add the flour and a pinch of salt and pepper. Cook over a low heat for about 1 minute to get rid of the floury taste, but don't let it brown. Meanwhile, melt the butter in another small saucepan, then add the flour and a pinch of salt and pepper. Cook over a low heat for about 1 minute to get rid of the floury taste, but don't let it brown. Gradually whisk half of the hot milk into the roux and stir quickly to combine. Add the remaining milk and cook for 5 minutes over a low heat, stirring continuously. Remove from the heat, add the mustards and cheese and stir until the cheese has melted. Gradually whisk half of the hot milk into the roux and stir quickly to combine. Add the remaining milk and cook for 5 minutes over a low heat, stirring continuously. Remove from the heat, add the mustards and cheese and stir until the cheese has melted. Transfer the sauce to a bowl. Cut a sheet of parchment paper into a circle so that it rests on the surface of the béchamel and set aside (this will prevent the sauce from forming a skin while you assemble your croque monsieur). Transfer the sauce to a bowl. Cut a sheet of parchment paper into a circle so that it rests on the surface of the béchamel and set aside (this will prevent the sauce from forming a skin while you assemble your croque monsieur). Lightly toast one side of all the sliced bread under the grill. For each sandwich, add a generous layer of béchamel to an untoasted side of bread, then top with a layer of ham. Lightly toast one side of all the sliced bread under the grill. For each sandwich, add a generous layer of béchamel to an untoasted side of bread, then top with a layer of ham. Follow by adding more béchamel, some grated gruyère and a thin layer of mustard, if using. Then top with the other slice of sourdough, toasted side up. Follow by adding more béchamel, some grated gruyère and a thin layer of mustard, if using. Then top with the other slice of sourdough, toasted side up. Heat a frying pan over a medium heat. When hot, add the butter then carefully add one sandwich and fry for 3–5 minutes. Gently turn the sandwich over and brown the other side for another 3–5 minutes. Continue until both sides are golden-brown and the cheese has melted. Repeat with the remaining sandwiches. Heat a frying pan over a medium heat. When hot, add the butter then carefully add one sandwich and fry for 3–5 minutes. Gently turn the sandwich over and brown the other side for another 3–5 minutes. Continue until both sides are golden-brown and the cheese has melted. Repeat with the remaining sandwiches. | {
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"title": "Croque monsieur toasted sandwich recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Homemade béchamel sauce is the key to Marcus Wareing’s perfect hot French sandwich, which also comes stuffed with ham, mustard and melted gruyère. 200g/7oz gruyère (or any hard cheese), grated 8 slices sourdough bread12 slices ham40g/1½ oz butter 200g/7oz gruyère (or any hard cheese), grated 8 slices sourdough bread 12 slices ham 40g/1½ oz butter 400ml/14fl oz milk4 tsp fresh thyme leaves40g/1½oz butter4 tbsp plain flour2 tsp Dijon mustard, plus extra for spreading (optional)4 tsp wholegrain mustard200g/7oz gruyère, grated (or any hard cheese)sea salt and freshly ground black pepper 400ml/14fl oz milk 4 tsp fresh thyme leaves 40g/1½oz butter 4 tbsp plain flour 2 tsp Dijon mustard, plus extra for spreading (optional) 4 tsp wholegrain mustard 200g/7oz gruyère, grated (or any hard cheese) sea salt and freshly ground black pepper Method Start by making the béchamel. Put the milk and thyme into a small saucepan. Gently bring to a simmer over a low heat. Meanwhile, melt the butter in another small saucepan, then add the flour and a pinch of salt and pepper. Cook over a low heat for about 1 minute to get rid of the floury taste, but don't let it brown. Gradually whisk half of the hot milk into the roux and stir quickly to combine. Add the remaining milk and cook for 5 minutes over a low heat, stirring continuously. Remove from the heat, add the mustards and cheese and stir until the cheese has melted. Transfer the sauce to a bowl. Cut a sheet of parchment paper into a circle so that it rests on the surface of the béchamel and set aside (this will prevent the sauce from forming a skin while you assemble your croque monsieur).Lightly toast one side of all the sliced bread under the grill. For each sandwich, add a generous layer of béchamel to an untoasted side of bread, then top with a layer of ham. Follow by adding more béchamel, some grated gruyère and a thin layer of mustard, if using. Then top with the other slice of sourdough, toasted side up.Heat a frying pan over a medium heat. When hot, add the butter then carefully add one sandwich and fry for 3–5 minutes. Gently turn the sandwich over and brown the other side for another 3–5 minutes. Continue until both sides are golden-brown and the cheese has melted. Repeat with the remaining sandwiches. Start by making the béchamel. Put the milk and thyme into a small saucepan. Gently bring to a simmer over a low heat. Start by making the béchamel. Put the milk and thyme into a small saucepan. Gently bring to a simmer over a low heat. Meanwhile, melt the butter in another small saucepan, then add the flour and a pinch of salt and pepper. Cook over a low heat for about 1 minute to get rid of the floury taste, but don't let it brown. Meanwhile, melt the butter in another small saucepan, then add the flour and a pinch of salt and pepper. Cook over a low heat for about 1 minute to get rid of the floury taste, but don't let it brown. Gradually whisk half of the hot milk into the roux and stir quickly to combine. Add the remaining milk and cook for 5 minutes over a low heat, stirring continuously. Remove from the heat, add the mustards and cheese and stir until the cheese has melted. Gradually whisk half of the hot milk into the roux and stir quickly to combine. Add the remaining milk and cook for 5 minutes over a low heat, stirring continuously. Remove from the heat, add the mustards and cheese and stir until the cheese has melted. Transfer the sauce to a bowl. Cut a sheet of parchment paper into a circle so that it rests on the surface of the béchamel and set aside (this will prevent the sauce from forming a skin while you assemble your croque monsieur). Transfer the sauce to a bowl. Cut a sheet of parchment paper into a circle so that it rests on the surface of the béchamel and set aside (this will prevent the sauce from forming a skin while you assemble your croque monsieur). Lightly toast one side of all the sliced bread under the grill. For each sandwich, add a generous layer of béchamel to an untoasted side of bread, then top with a layer of ham. Lightly toast one side of all the sliced bread under the grill. For each sandwich, add a generous layer of béchamel to an untoasted side of bread, then top with a layer of ham. Follow by adding more béchamel, some grated gruyère and a thin layer of mustard, if using. Then top with the other slice of sourdough, toasted side up. Follow by adding more béchamel, some grated gruyère and a thin layer of mustard, if using. Then top with the other slice of sourdough, toasted side up. Heat a frying pan over a medium heat. When hot, add the butter then carefully add one sandwich and fry for 3–5 minutes. Gently turn the sandwich over and brown the other side for another 3–5 minutes. Continue until both sides are golden-brown and the cheese has melted. Repeat with the remaining sandwiches. Heat a frying pan over a medium heat. When hot, add the butter then carefully add one sandwich and fry for 3–5 minutes. Gently turn the sandwich over and brown the other side for another 3–5 minutes. Continue until both sides are golden-brown and the cheese has melted. Repeat with the remaining sandwiches."
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} | 428522e73cd6e238d923e5ecc55c5a331116d0294ea744e74dc6ffbc9b3dd70a | Creamy chicken pie recipe
To make the pastry, mix together the flour, salt and sugar in a large bowl or in the bowl of a stand mixer or food processor. Add the butter and mix to form breadcrumbs either with your fingertips, the paddle attachment or pulsed. Pour in the ice-cold water and mix briefly and quickly into a dough.Tip the dough out onto a piece of baking paper and use the paper to bring it together as it is sometimes a touch sticky. Wrap the dough in cling film or a fresh sheet of baking paper and flatten into a disc. Chill in the fridge for 2 hours or until firm.Meanwhile, make the chicken filling. Put the carrot, celery, shallot, garlic, bay and parsley stalks in a large saucepan, followed by the chicken thighs and 1 litre/1¾ pint water. Season with salt and pepper. Bring to the boil and then turn the heat down to a gentle simmer.Skim off any white scum from the top and simmer for 30–40 minutes or until the chicken is tender (check it with a sharp knife). Check the chicken is cooked through and that the juices run clear with no trace of pink when the thickest part is pierced with a skewer.Carefully remove the chicken from the liquid and set aside to cool on a plate. Reserve the liquid. Remove the chicken from the bones, discarding the bones, and break the meat up into bite-sized pieces.Strain the liquid, reserving the clear stock. Discard the vegetables, garlic and herbs.Make a roux by melting the butter in a small saucepan over a medium heat. Add the flour and whisk well. Cook over a low heat for 3–4 minutes until it turns to a light blonde colour.Gradually whisk in the stock (there should be approximately 700ml/1¼ pint), making sure to carefully remove any lumps. Bring to a simmer, stirring, and once thickened, add the crème fraîche, mustard, finely chopped parsley and chicken. Add the yeast extract and spring onions and mix well. Season with salt and pepper if preferred. Set aside.To assemble the pie, lightly dust a work surface with flour. Gently knead the pastry dough, then roll out to an approximately 5–6mm/¼in thickness, creating a 2cm/1in larger round than the 26cm/10½in casserole or pie dish. Slide the pastry round onto a baking tray and chill in the fridge for 20 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Fill a 26cm/10½in round casserole or ovenproof pie dish with the chicken filling – ideally it shouldn't be piping hot or it will melt a layer of the pastry. Drape the chilled round of pastry over the dish and tuck the excess pastry down into the dish around the sides. Pinch the pastry every 1–2cm/½-¾in around the edge every 1–2cm/½-¾in to form an attractive finish and to help secure the filling. Brush the egg wash all over the pastry. Poke a hole in the middle of the pastry lid with the tip of a sharp knife to let steam escape as it bakes.Bake for 45 minutes or until golden brown all over and the filling is bubbling up a little through the middle. Cut into slices and serve with wilted greens. To make the pastry, mix together the flour, salt and sugar in a large bowl or in the bowl of a stand mixer or food processor. Add the butter and mix to form breadcrumbs either with your fingertips, the paddle attachment or pulsed. Pour in the ice-cold water and mix briefly and quickly into a dough. To make the pastry, mix together the flour, salt and sugar in a large bowl or in the bowl of a stand mixer or food processor. Add the butter and mix to form breadcrumbs either with your fingertips, the paddle attachment or pulsed. Pour in the ice-cold water and mix briefly and quickly into a dough. Tip the dough out onto a piece of baking paper and use the paper to bring it together as it is sometimes a touch sticky. Wrap the dough in cling film or a fresh sheet of baking paper and flatten into a disc. Chill in the fridge for 2 hours or until firm. Tip the dough out onto a piece of baking paper and use the paper to bring it together as it is sometimes a touch sticky. Wrap the dough in cling film or a fresh sheet of baking paper and flatten into a disc. Chill in the fridge for 2 hours or until firm. Meanwhile, make the chicken filling. Put the carrot, celery, shallot, garlic, bay and parsley stalks in a large saucepan, followed by the chicken thighs and 1 litre/1¾ pint water. Season with salt and pepper. Bring to the boil and then turn the heat down to a gentle simmer. Meanwhile, make the chicken filling. Put the carrot, celery, shallot, garlic, bay and parsley stalks in a large saucepan, followed by the chicken thighs and 1 litre/1¾ pint water. Season with salt and pepper. Bring to the boil and then turn the heat down to a gentle simmer. Skim off any white scum from the top and simmer for 30–40 minutes or until the chicken is tender (check it with a sharp knife). Check the chicken is cooked through and that the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Skim off any white scum from the top and simmer for 30–40 minutes or until the chicken is tender (check it with a sharp knife). Check the chicken is cooked through and that the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Carefully remove the chicken from the liquid and set aside to cool on a plate. Reserve the liquid. Remove the chicken from the bones, discarding the bones, and break the meat up into bite-sized pieces. Carefully remove the chicken from the liquid and set aside to cool on a plate. Reserve the liquid. Remove the chicken from the bones, discarding the bones, and break the meat up into bite-sized pieces. Strain the liquid, reserving the clear stock. Discard the vegetables, garlic and herbs. Strain the liquid, reserving the clear stock. Discard the vegetables, garlic and herbs. Make a roux by melting the butter in a small saucepan over a medium heat. Add the flour and whisk well. Cook over a low heat for 3–4 minutes until it turns to a light blonde colour. Make a roux by melting the butter in a small saucepan over a medium heat. Add the flour and whisk well. Cook over a low heat for 3–4 minutes until it turns to a light blonde colour. Gradually whisk in the stock (there should be approximately 700ml/1¼ pint), making sure to carefully remove any lumps. Bring to a simmer, stirring, and once thickened, add the crème fraîche, mustard, finely chopped parsley and chicken. Gradually whisk in the stock (there should be approximately 700ml/1¼ pint), making sure to carefully remove any lumps. Bring to a simmer, stirring, and once thickened, add the crème fraîche, mustard, finely chopped parsley and chicken. Add the yeast extract and spring onions and mix well. Season with salt and pepper if preferred. Set aside. Add the yeast extract and spring onions and mix well. Season with salt and pepper if preferred. Set aside. To assemble the pie, lightly dust a work surface with flour. Gently knead the pastry dough, then roll out to an approximately 5–6mm/¼in thickness, creating a 2cm/1in larger round than the 26cm/10½in casserole or pie dish. Slide the pastry round onto a baking tray and chill in the fridge for 20 minutes. To assemble the pie, lightly dust a work surface with flour. Gently knead the pastry dough, then roll out to an approximately 5–6mm/¼in thickness, creating a 2cm/1in larger round than the 26cm/10½in casserole or pie dish. Slide the pastry round onto a baking tray and chill in the fridge for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Fill a 26cm/10½in round casserole or ovenproof pie dish with the chicken filling – ideally it shouldn't be piping hot or it will melt a layer of the pastry. Fill a 26cm/10½in round casserole or ovenproof pie dish with the chicken filling – ideally it shouldn't be piping hot or it will melt a layer of the pastry. Drape the chilled round of pastry over the dish and tuck the excess pastry down into the dish around the sides. Pinch the pastry every 1–2cm/½-¾in around the edge every 1–2cm/½-¾in to form an attractive finish and to help secure the filling. Drape the chilled round of pastry over the dish and tuck the excess pastry down into the dish around the sides. Pinch the pastry every 1–2cm/½-¾in around the edge every 1–2cm/½-¾in to form an attractive finish and to help secure the filling. Brush the egg wash all over the pastry. Poke a hole in the middle of the pastry lid with the tip of a sharp knife to let steam escape as it bakes. Brush the egg wash all over the pastry. Poke a hole in the middle of the pastry lid with the tip of a sharp knife to let steam escape as it bakes. Bake for 45 minutes or until golden brown all over and the filling is bubbling up a little through the middle. Cut into slices and serve with wilted greens. Bake for 45 minutes or until golden brown all over and the filling is bubbling up a little through the middle. Cut into slices and serve with wilted greens. | {
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"title": "Creamy chicken pie recipe",
"content": "To make the pastry, mix together the flour, salt and sugar in a large bowl or in the bowl of a stand mixer or food processor. Add the butter and mix to form breadcrumbs either with your fingertips, the paddle attachment or pulsed. Pour in the ice-cold water and mix briefly and quickly into a dough.Tip the dough out onto a piece of baking paper and use the paper to bring it together as it is sometimes a touch sticky. Wrap the dough in cling film or a fresh sheet of baking paper and flatten into a disc. Chill in the fridge for 2 hours or until firm.Meanwhile, make the chicken filling. Put the carrot, celery, shallot, garlic, bay and parsley stalks in a large saucepan, followed by the chicken thighs and 1 litre/1¾ pint water. Season with salt and pepper. Bring to the boil and then turn the heat down to a gentle simmer.Skim off any white scum from the top and simmer for 30–40 minutes or until the chicken is tender (check it with a sharp knife). Check the chicken is cooked through and that the juices run clear with no trace of pink when the thickest part is pierced with a skewer.Carefully remove the chicken from the liquid and set aside to cool on a plate. Reserve the liquid. Remove the chicken from the bones, discarding the bones, and break the meat up into bite-sized pieces.Strain the liquid, reserving the clear stock. Discard the vegetables, garlic and herbs.Make a roux by melting the butter in a small saucepan over a medium heat. Add the flour and whisk well. Cook over a low heat for 3–4 minutes until it turns to a light blonde colour.Gradually whisk in the stock (there should be approximately 700ml/1¼ pint), making sure to carefully remove any lumps. Bring to a simmer, stirring, and once thickened, add the crème fraîche, mustard, finely chopped parsley and chicken. Add the yeast extract and spring onions and mix well. Season with salt and pepper if preferred. Set aside.To assemble the pie, lightly dust a work surface with flour. Gently knead the pastry dough, then roll out to an approximately 5–6mm/¼in thickness, creating a 2cm/1in larger round than the 26cm/10½in casserole or pie dish. Slide the pastry round onto a baking tray and chill in the fridge for 20 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Fill a 26cm/10½in round casserole or ovenproof pie dish with the chicken filling – ideally it shouldn't be piping hot or it will melt a layer of the pastry. Drape the chilled round of pastry over the dish and tuck the excess pastry down into the dish around the sides. Pinch the pastry every 1–2cm/½-¾in around the edge every 1–2cm/½-¾in to form an attractive finish and to help secure the filling. Brush the egg wash all over the pastry. Poke a hole in the middle of the pastry lid with the tip of a sharp knife to let steam escape as it bakes.Bake for 45 minutes or until golden brown all over and the filling is bubbling up a little through the middle. Cut into slices and serve with wilted greens. To make the pastry, mix together the flour, salt and sugar in a large bowl or in the bowl of a stand mixer or food processor. Add the butter and mix to form breadcrumbs either with your fingertips, the paddle attachment or pulsed. Pour in the ice-cold water and mix briefly and quickly into a dough. To make the pastry, mix together the flour, salt and sugar in a large bowl or in the bowl of a stand mixer or food processor. Add the butter and mix to form breadcrumbs either with your fingertips, the paddle attachment or pulsed. Pour in the ice-cold water and mix briefly and quickly into a dough. Tip the dough out onto a piece of baking paper and use the paper to bring it together as it is sometimes a touch sticky. Wrap the dough in cling film or a fresh sheet of baking paper and flatten into a disc. Chill in the fridge for 2 hours or until firm. Tip the dough out onto a piece of baking paper and use the paper to bring it together as it is sometimes a touch sticky. Wrap the dough in cling film or a fresh sheet of baking paper and flatten into a disc. Chill in the fridge for 2 hours or until firm. Meanwhile, make the chicken filling. Put the carrot, celery, shallot, garlic, bay and parsley stalks in a large saucepan, followed by the chicken thighs and 1 litre/1¾ pint water. Season with salt and pepper. Bring to the boil and then turn the heat down to a gentle simmer. Meanwhile, make the chicken filling. Put the carrot, celery, shallot, garlic, bay and parsley stalks in a large saucepan, followed by the chicken thighs and 1 litre/1¾ pint water. Season with salt and pepper. Bring to the boil and then turn the heat down to a gentle simmer. Skim off any white scum from the top and simmer for 30–40 minutes or until the chicken is tender (check it with a sharp knife). Check the chicken is cooked through and that the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Skim off any white scum from the top and simmer for 30–40 minutes or until the chicken is tender (check it with a sharp knife). Check the chicken is cooked through and that the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Carefully remove the chicken from the liquid and set aside to cool on a plate. Reserve the liquid. Remove the chicken from the bones, discarding the bones, and break the meat up into bite-sized pieces. Carefully remove the chicken from the liquid and set aside to cool on a plate. Reserve the liquid. Remove the chicken from the bones, discarding the bones, and break the meat up into bite-sized pieces. Strain the liquid, reserving the clear stock. Discard the vegetables, garlic and herbs. Strain the liquid, reserving the clear stock. Discard the vegetables, garlic and herbs. Make a roux by melting the butter in a small saucepan over a medium heat. Add the flour and whisk well. Cook over a low heat for 3–4 minutes until it turns to a light blonde colour. Make a roux by melting the butter in a small saucepan over a medium heat. Add the flour and whisk well. Cook over a low heat for 3–4 minutes until it turns to a light blonde colour. Gradually whisk in the stock (there should be approximately 700ml/1¼ pint), making sure to carefully remove any lumps. Bring to a simmer, stirring, and once thickened, add the crème fraîche, mustard, finely chopped parsley and chicken. Gradually whisk in the stock (there should be approximately 700ml/1¼ pint), making sure to carefully remove any lumps. Bring to a simmer, stirring, and once thickened, add the crème fraîche, mustard, finely chopped parsley and chicken. Add the yeast extract and spring onions and mix well. Season with salt and pepper if preferred. Set aside. Add the yeast extract and spring onions and mix well. Season with salt and pepper if preferred. Set aside. To assemble the pie, lightly dust a work surface with flour. Gently knead the pastry dough, then roll out to an approximately 5–6mm/¼in thickness, creating a 2cm/1in larger round than the 26cm/10½in casserole or pie dish. Slide the pastry round onto a baking tray and chill in the fridge for 20 minutes. To assemble the pie, lightly dust a work surface with flour. Gently knead the pastry dough, then roll out to an approximately 5–6mm/¼in thickness, creating a 2cm/1in larger round than the 26cm/10½in casserole or pie dish. Slide the pastry round onto a baking tray and chill in the fridge for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Fill a 26cm/10½in round casserole or ovenproof pie dish with the chicken filling – ideally it shouldn't be piping hot or it will melt a layer of the pastry. Fill a 26cm/10½in round casserole or ovenproof pie dish with the chicken filling – ideally it shouldn't be piping hot or it will melt a layer of the pastry. Drape the chilled round of pastry over the dish and tuck the excess pastry down into the dish around the sides. Pinch the pastry every 1–2cm/½-¾in around the edge every 1–2cm/½-¾in to form an attractive finish and to help secure the filling. Drape the chilled round of pastry over the dish and tuck the excess pastry down into the dish around the sides. Pinch the pastry every 1–2cm/½-¾in around the edge every 1–2cm/½-¾in to form an attractive finish and to help secure the filling. Brush the egg wash all over the pastry. Poke a hole in the middle of the pastry lid with the tip of a sharp knife to let steam escape as it bakes. Brush the egg wash all over the pastry. Poke a hole in the middle of the pastry lid with the tip of a sharp knife to let steam escape as it bakes. Bake for 45 minutes or until golden brown all over and the filling is bubbling up a little through the middle. Cut into slices and serve with wilted greens. Bake for 45 minutes or until golden brown all over and the filling is bubbling up a little through the middle. Cut into slices and serve with wilted greens."
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} | fdb7eb9b9d69b996748c6eb1c1c0518fadda508aef4ecb34373fdddaa9068736 | Baked cheese soufflés recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_cheese_souffls_46331_16x9.jpg These three-cheese soufflés are served with a decadent cheesy cream sauce. 425ml/¾ pint milk 1 garlic clove, smashed ½ onion, cut into wedges small bunch fresh thyme, roughly chopped1 bay leaf 85g/3oz butter, plus extra for greasing85g/3oz plain flour 55g/2oz mature cheddar, grated55g/2oz Gruyère, grated 110g/4oz fontina, grated 1 tbsp Dijon mustard 6 free-range eggs, separated fine semolina, for lining the ramekins 425ml/¾ pint milk 1 garlic clove, smashed ½ onion, cut into wedges small bunch fresh thyme, roughly chopped 1 bay leaf 85g/3oz butter, plus extra for greasing 85g/3oz plain flour 55g/2oz mature cheddar, grated 55g/2oz Gruyère, grated 110g/4oz fontina, grated 1 tbsp Dijon mustard 6 free-range eggs, separated fine semolina, for lining the ramekins 200ml/7fl oz double cream 100g/3½oz fontina, grated50g/¾oz Parmesan, gratedwilted spinach, to serve (optional) 200ml/7fl oz double cream 100g/3½oz fontina, grated 50g/¾oz Parmesan, grated wilted spinach, to serve (optional) Method To make the soufflé, preheat the oven to 210C/190C Fan/Gas 6½.Heat the milk, garlic, onion, thyme and bay in a saucepan and then strain the infused milk, discarding the garlic, onion and herbs. Make a roux by dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Cook for a minimum of 2 minutes to cook out the taste of the flour. Then gradually whisk in the warmed milk, simmer and stir for 5 minutes. Add the grated cheeses and mustard and stir until the cheeses are melted. Remove from the heat and beat in the egg yolks. Whisk the egg whites in a clean bowl to stiff peaks and fold into the soufflé mixture. Line 3 ramekins with butter, a circle of parchment paper and a coating of fine semolina, shaking off the excess. Half-fill a roasting tin with boiling water to make a bain-marie. Spoon the mixture into the ramekins and sit the ramekins in the bain marie. Bake for 25 minutes or until risen. Meanwhile, to make the cheese sauce, heat the cream in a small saucepan and add the cheeses. Stir until the cheeses are melted and keep warm.To serve, turn the soufflés out and spoon over the cheese cream. Serve with wilted spinach. To make the soufflé, preheat the oven to 210C/190C Fan/Gas 6½. To make the soufflé, preheat the oven to 210C/190C Fan/Gas 6½. Heat the milk, garlic, onion, thyme and bay in a saucepan and then strain the infused milk, discarding the garlic, onion and herbs. Heat the milk, garlic, onion, thyme and bay in a saucepan and then strain the infused milk, discarding the garlic, onion and herbs. Make a roux by dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Cook for a minimum of 2 minutes to cook out the taste of the flour. Then gradually whisk in the warmed milk, simmer and stir for 5 minutes. Make a roux by dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Cook for a minimum of 2 minutes to cook out the taste of the flour. Then gradually whisk in the warmed milk, simmer and stir for 5 minutes. Add the grated cheeses and mustard and stir until the cheeses are melted. Remove from the heat and beat in the egg yolks. Add the grated cheeses and mustard and stir until the cheeses are melted. Remove from the heat and beat in the egg yolks. Whisk the egg whites in a clean bowl to stiff peaks and fold into the soufflé mixture. Whisk the egg whites in a clean bowl to stiff peaks and fold into the soufflé mixture. Line 3 ramekins with butter, a circle of parchment paper and a coating of fine semolina, shaking off the excess. Half-fill a roasting tin with boiling water to make a bain-marie. Spoon the mixture into the ramekins and sit the ramekins in the bain marie. Bake for 25 minutes or until risen. Line 3 ramekins with butter, a circle of parchment paper and a coating of fine semolina, shaking off the excess. Half-fill a roasting tin with boiling water to make a bain-marie. Spoon the mixture into the ramekins and sit the ramekins in the bain marie. Bake for 25 minutes or until risen. Meanwhile, to make the cheese sauce, heat the cream in a small saucepan and add the cheeses. Stir until the cheeses are melted and keep warm. Meanwhile, to make the cheese sauce, heat the cream in a small saucepan and add the cheeses. Stir until the cheeses are melted and keep warm. To serve, turn the soufflés out and spoon over the cheese cream. Serve with wilted spinach. To serve, turn the soufflés out and spoon over the cheese cream. Serve with wilted spinach. Recipe tips Once the soufflés are cooked, you could turn them out, wrap, chill and reheat on another day. | {
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"title": "Baked cheese soufflés recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_cheese_souffls_46331_16x9.jpg These three-cheese soufflés are served with a decadent cheesy cream sauce. 425ml/¾ pint milk 1 garlic clove, smashed ½ onion, cut into wedges small bunch fresh thyme, roughly chopped1 bay leaf 85g/3oz butter, plus extra for greasing85g/3oz plain flour 55g/2oz mature cheddar, grated55g/2oz Gruyère, grated 110g/4oz fontina, grated 1 tbsp Dijon mustard 6 free-range eggs, separated fine semolina, for lining the ramekins 425ml/¾ pint milk 1 garlic clove, smashed ½ onion, cut into wedges small bunch fresh thyme, roughly chopped 1 bay leaf 85g/3oz butter, plus extra for greasing 85g/3oz plain flour 55g/2oz mature cheddar, grated 55g/2oz Gruyère, grated 110g/4oz fontina, grated 1 tbsp Dijon mustard 6 free-range eggs, separated fine semolina, for lining the ramekins 200ml/7fl oz double cream 100g/3½oz fontina, grated50g/¾oz Parmesan, gratedwilted spinach, to serve (optional) 200ml/7fl oz double cream 100g/3½oz fontina, grated 50g/¾oz Parmesan, grated wilted spinach, to serve (optional) Method To make the soufflé, preheat the oven to 210C/190C Fan/Gas 6½.Heat the milk, garlic, onion, thyme and bay in a saucepan and then strain the infused milk, discarding the garlic, onion and herbs. Make a roux by dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Cook for a minimum of 2 minutes to cook out the taste of the flour. Then gradually whisk in the warmed milk, simmer and stir for 5 minutes. Add the grated cheeses and mustard and stir until the cheeses are melted. Remove from the heat and beat in the egg yolks. Whisk the egg whites in a clean bowl to stiff peaks and fold into the soufflé mixture. Line 3 ramekins with butter, a circle of parchment paper and a coating of fine semolina, shaking off the excess. Half-fill a roasting tin with boiling water to make a bain-marie. Spoon the mixture into the ramekins and sit the ramekins in the bain marie. Bake for 25 minutes or until risen. Meanwhile, to make the cheese sauce, heat the cream in a small saucepan and add the cheeses. Stir until the cheeses are melted and keep warm.To serve, turn the soufflés out and spoon over the cheese cream. Serve with wilted spinach. To make the soufflé, preheat the oven to 210C/190C Fan/Gas 6½. To make the soufflé, preheat the oven to 210C/190C Fan/Gas 6½. Heat the milk, garlic, onion, thyme and bay in a saucepan and then strain the infused milk, discarding the garlic, onion and herbs. Heat the milk, garlic, onion, thyme and bay in a saucepan and then strain the infused milk, discarding the garlic, onion and herbs. Make a roux by dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Cook for a minimum of 2 minutes to cook out the taste of the flour. Then gradually whisk in the warmed milk, simmer and stir for 5 minutes. Make a roux by dissolve the butter in a pan and add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Cook for a minimum of 2 minutes to cook out the taste of the flour. Then gradually whisk in the warmed milk, simmer and stir for 5 minutes. Add the grated cheeses and mustard and stir until the cheeses are melted. Remove from the heat and beat in the egg yolks. Add the grated cheeses and mustard and stir until the cheeses are melted. Remove from the heat and beat in the egg yolks. Whisk the egg whites in a clean bowl to stiff peaks and fold into the soufflé mixture. Whisk the egg whites in a clean bowl to stiff peaks and fold into the soufflé mixture. Line 3 ramekins with butter, a circle of parchment paper and a coating of fine semolina, shaking off the excess. Half-fill a roasting tin with boiling water to make a bain-marie. Spoon the mixture into the ramekins and sit the ramekins in the bain marie. Bake for 25 minutes or until risen. Line 3 ramekins with butter, a circle of parchment paper and a coating of fine semolina, shaking off the excess. Half-fill a roasting tin with boiling water to make a bain-marie. Spoon the mixture into the ramekins and sit the ramekins in the bain marie. Bake for 25 minutes or until risen. Meanwhile, to make the cheese sauce, heat the cream in a small saucepan and add the cheeses. Stir until the cheeses are melted and keep warm. Meanwhile, to make the cheese sauce, heat the cream in a small saucepan and add the cheeses. Stir until the cheeses are melted and keep warm. To serve, turn the soufflés out and spoon over the cheese cream. Serve with wilted spinach. To serve, turn the soufflés out and spoon over the cheese cream. Serve with wilted spinach. Recipe tips Once the soufflés are cooked, you could turn them out, wrap, chill and reheat on another day."
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} | 7a474e9e51b018090f6fca8d83cb764c8f4a36222b990d176ccbf6694b6ce6f4 | Christmas leftovers macaroni cheese recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_leftovers_88686_16x9.jpg Combine your Christmas (or any roast dinner) leftovers with a creamy macaroni cheese bake and everyone's a winner. It's the perfect way to feed a crowd. 350g/12oz spirali or macaroni elbow pasta 30g/1oz unsalted butter2 garlic cloves, crushed2 tsp Dijon mustard30g/1oz plain flour600ml/20fl oz full-fat milk100g/3½oz cheddar, grated 100g/3½oz gruyère, grated (or similar vegetarian cheese, if required)300g/10½oz leftover roast vegetables (such as carrots, parsnips and sprouts)250g/9oz leftover stuffing (you can use meat or breadcrumb stuffing)salt and freshly ground black pepper 350g/12oz spirali or macaroni elbow pasta 30g/1oz unsalted butter 2 garlic cloves, crushed 2 tsp Dijon mustard 30g/1oz plain flour 600ml/20fl oz full-fat milk 100g/3½oz cheddar, grated 100g/3½oz gruyère, grated (or similar vegetarian cheese, if required) 300g/10½oz leftover roast vegetables (such as carrots, parsnips and sprouts) 250g/9oz leftover stuffing (you can use meat or breadcrumb stuffing) salt and freshly ground black pepper Method Cook the pasta in a large saucepan of salted boiling water for 2 minutes less than the packet instructions. Drain, reserving a cupful of pasta cooking water.Melt the butter in a large saucepan over a medium-high heat. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the mustard until combined. Stir in the flour and cook for 2–3 minutes, stirring constantly until the mixture smells biscuity. Pour in the milk, a little at a time, stirring constantly until all of the milk is incorporated.Gently simmer for 4–5 minutes, stirring constantly, until the sauce is thick enough to generously coat the back of a spoon. Stir in the cheeses and season generously with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Toss the pasta in the sauce and stir in the reserved pasta water. Stir in the roast vegetables and tip the mixture into a 1.5 litre/2¾ pint baking dish. Crumble over the stuffing, then bake for 20–25 minutes until lightly golden on top and bubbling throughout. Cook the pasta in a large saucepan of salted boiling water for 2 minutes less than the packet instructions. Drain, reserving a cupful of pasta cooking water. Cook the pasta in a large saucepan of salted boiling water for 2 minutes less than the packet instructions. Drain, reserving a cupful of pasta cooking water. Melt the butter in a large saucepan over a medium-high heat. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the mustard until combined. Stir in the flour and cook for 2–3 minutes, stirring constantly until the mixture smells biscuity. Pour in the milk, a little at a time, stirring constantly until all of the milk is incorporated. Melt the butter in a large saucepan over a medium-high heat. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the mustard until combined. Stir in the flour and cook for 2–3 minutes, stirring constantly until the mixture smells biscuity. Pour in the milk, a little at a time, stirring constantly until all of the milk is incorporated. Gently simmer for 4–5 minutes, stirring constantly, until the sauce is thick enough to generously coat the back of a spoon. Stir in the cheeses and season generously with salt and pepper. Gently simmer for 4–5 minutes, stirring constantly, until the sauce is thick enough to generously coat the back of a spoon. Stir in the cheeses and season generously with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the pasta in the sauce and stir in the reserved pasta water. Stir in the roast vegetables and tip the mixture into a 1.5 litre/2¾ pint baking dish. Crumble over the stuffing, then bake for 20–25 minutes until lightly golden on top and bubbling throughout. Toss the pasta in the sauce and stir in the reserved pasta water. Stir in the roast vegetables and tip the mixture into a 1.5 litre/2¾ pint baking dish. Crumble over the stuffing, then bake for 20–25 minutes until lightly golden on top and bubbling throughout. Recipe tips You can use any stuffing for the top, whether a loose breadcrumb stuffing or a meat stuffing. if you are using stuffing balls that have been well-baked and are crisp already, add them a little later – 10 minutes before the end of the cooking time. | {
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"title": "Christmas leftovers macaroni cheese 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/christmas_leftovers_88686_16x9.jpg Combine your Christmas (or any roast dinner) leftovers with a creamy macaroni cheese bake and everyone's a winner. It's the perfect way to feed a crowd. 350g/12oz spirali or macaroni elbow pasta 30g/1oz unsalted butter2 garlic cloves, crushed2 tsp Dijon mustard30g/1oz plain flour600ml/20fl oz full-fat milk100g/3½oz cheddar, grated 100g/3½oz gruyère, grated (or similar vegetarian cheese, if required)300g/10½oz leftover roast vegetables (such as carrots, parsnips and sprouts)250g/9oz leftover stuffing (you can use meat or breadcrumb stuffing)salt and freshly ground black pepper 350g/12oz spirali or macaroni elbow pasta 30g/1oz unsalted butter 2 garlic cloves, crushed 2 tsp Dijon mustard 30g/1oz plain flour 600ml/20fl oz full-fat milk 100g/3½oz cheddar, grated 100g/3½oz gruyère, grated (or similar vegetarian cheese, if required) 300g/10½oz leftover roast vegetables (such as carrots, parsnips and sprouts) 250g/9oz leftover stuffing (you can use meat or breadcrumb stuffing) salt and freshly ground black pepper Method Cook the pasta in a large saucepan of salted boiling water for 2 minutes less than the packet instructions. Drain, reserving a cupful of pasta cooking water.Melt the butter in a large saucepan over a medium-high heat. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the mustard until combined. Stir in the flour and cook for 2–3 minutes, stirring constantly until the mixture smells biscuity. Pour in the milk, a little at a time, stirring constantly until all of the milk is incorporated.Gently simmer for 4–5 minutes, stirring constantly, until the sauce is thick enough to generously coat the back of a spoon. Stir in the cheeses and season generously with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Toss the pasta in the sauce and stir in the reserved pasta water. Stir in the roast vegetables and tip the mixture into a 1.5 litre/2¾ pint baking dish. Crumble over the stuffing, then bake for 20–25 minutes until lightly golden on top and bubbling throughout. Cook the pasta in a large saucepan of salted boiling water for 2 minutes less than the packet instructions. Drain, reserving a cupful of pasta cooking water. Cook the pasta in a large saucepan of salted boiling water for 2 minutes less than the packet instructions. Drain, reserving a cupful of pasta cooking water. Melt the butter in a large saucepan over a medium-high heat. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the mustard until combined. Stir in the flour and cook for 2–3 minutes, stirring constantly until the mixture smells biscuity. Pour in the milk, a little at a time, stirring constantly until all of the milk is incorporated. Melt the butter in a large saucepan over a medium-high heat. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the mustard until combined. Stir in the flour and cook for 2–3 minutes, stirring constantly until the mixture smells biscuity. Pour in the milk, a little at a time, stirring constantly until all of the milk is incorporated. Gently simmer for 4–5 minutes, stirring constantly, until the sauce is thick enough to generously coat the back of a spoon. Stir in the cheeses and season generously with salt and pepper. Gently simmer for 4–5 minutes, stirring constantly, until the sauce is thick enough to generously coat the back of a spoon. Stir in the cheeses and season generously with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the pasta in the sauce and stir in the reserved pasta water. Stir in the roast vegetables and tip the mixture into a 1.5 litre/2¾ pint baking dish. Crumble over the stuffing, then bake for 20–25 minutes until lightly golden on top and bubbling throughout. Toss the pasta in the sauce and stir in the reserved pasta water. Stir in the roast vegetables and tip the mixture into a 1.5 litre/2¾ pint baking dish. Crumble over the stuffing, then bake for 20–25 minutes until lightly golden on top and bubbling throughout. Recipe tips You can use any stuffing for the top, whether a loose breadcrumb stuffing or a meat stuffing. if you are using stuffing balls that have been well-baked and are crisp already, add them a little later – 10 minutes before the end of the cooking time."
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} | 79a3719d66932adf44cdfa79fe4d99c4c49e0bfd411510254f9b68994a3ee336 | Chicken stock recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p0f2chnf.jpg A simple homemade chicken stock recipe, perfect to make the most of roast chicken bones and vegetabe odds and ends. bones from a cooked chicken carcass including skin1 carrot, peeled and roughly chopped1 onion, peeled and quartered1 stalk celery, roughly chopped6 black peppercorns1 dried bay leaf3 fresh parsley stalks1 sprig fresh thyme bones from a cooked chicken carcass including skin 1 carrot, peeled and roughly chopped 1 onion, peeled and quartered 1 stalk celery, roughly chopped 6 black peppercorns 1 dried bay leaf 3 fresh parsley stalks 1 sprig fresh thyme Method Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours.Strain into a large bowl and allow to cool. Chill overnight.Skim off any fat that has formed on the surface. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours. Strain into a large bowl and allow to cool. Chill overnight. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface. Use within 3 days or freeze. Skim off any fat that has formed on the surface. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. | {
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"title": "Chicken stock recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p0f2chnf.jpg A simple homemade chicken stock recipe, perfect to make the most of roast chicken bones and vegetabe odds and ends. bones from a cooked chicken carcass including skin1 carrot, peeled and roughly chopped1 onion, peeled and quartered1 stalk celery, roughly chopped6 black peppercorns1 dried bay leaf3 fresh parsley stalks1 sprig fresh thyme bones from a cooked chicken carcass including skin 1 carrot, peeled and roughly chopped 1 onion, peeled and quartered 1 stalk celery, roughly chopped 6 black peppercorns 1 dried bay leaf 3 fresh parsley stalks 1 sprig fresh thyme Method Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours.Strain into a large bowl and allow to cool. Chill overnight.Skim off any fat that has formed on the surface. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours. Strain into a large bowl and allow to cool. Chill overnight. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface. Use within 3 days or freeze. Skim off any fat that has formed on the surface. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube."
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} | 520f93c8d3e12d6b09c8e80e4f21556287efebf501812860cc092142fd70b61c | Sausage casserole with beans recipe
An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausagecasserolewith_82366_16x9.jpg Cook this tasty, spicy, Italian supper, adding more beans if you have extra guests. Save time by using tinned beans. 6 tbsp olive oil1 red onion, chopped2 cloves garlic, chopped1 red chilli, deseeded and chopped2 x 400g tins plum tomatoessalt and freshly ground black pepper 6 tbsp olive oil 1 red onion, chopped 2 cloves garlic, chopped 1 red chilli, deseeded and chopped 2 x 400g tins plum tomatoes salt and freshly ground black pepper 250g/9oz dried cannellini beans, soaked overnight or a 410g/14oz tin, drained and rinsed3 cloves garlic, squashed with skin left on (if using dried beans)3 sprigs sage leaves, plus extra to serve (if using dried beans)pinch salt 250g/9oz dried cannellini beans, soaked overnight or a 410g/14oz tin, drained and rinsed 3 cloves garlic, squashed with skin left on (if using dried beans) 3 sprigs sage leaves, plus extra to serve (if using dried beans) pinch salt 1 tbsp olive oil12 good-quality sausages 1 tbsp olive oil 12 good-quality sausages Method To make the tomato sauce, heat the oil in a frying pan. Add the onion and cook over a medium heat for 8-10 minutes, then add the garlic and chilli and cook for a further 2 minutes. Be careful not to burn the garlic.Add the tomatoes, reduce the heat and simmer, stirring regularly, until the sauce is thick - about 50 minutes.Meanwhile, to cook the dried beans (if you are using tinned do not do this, just add them to the sauce in the final stage), put them in a large saucepan and cover with plenty of water. Add the garlic, sage and a pinch of salt. Bring to the boil and skim off any scum. Reduce the beans and allow to simmer for about 40 minutes - they should still have a little bite to them. Once they are cooked, drain and set aside, discarding the garlic and sage.For the sausages, heat the oil in a frying pan, add the sausages and brown all over. Drain on kitchen towel and set aside. Add the beans and sausages to the tomato sauce and stir to combine. Cook for about 15 minutes, until the beans are soft and tender (but not mushy), the sausages are cooked through and the sauce is rich and thick. Season with salt and freshly ground black pepper and sprinkle with sage leaves to serve. To make the tomato sauce, heat the oil in a frying pan. Add the onion and cook over a medium heat for 8-10 minutes, then add the garlic and chilli and cook for a further 2 minutes. Be careful not to burn the garlic. To make the tomato sauce, heat the oil in a frying pan. Add the onion and cook over a medium heat for 8-10 minutes, then add the garlic and chilli and cook for a further 2 minutes. Be careful not to burn the garlic. Add the tomatoes, reduce the heat and simmer, stirring regularly, until the sauce is thick - about 50 minutes. Add the tomatoes, reduce the heat and simmer, stirring regularly, until the sauce is thick - about 50 minutes. Meanwhile, to cook the dried beans (if you are using tinned do not do this, just add them to the sauce in the final stage), put them in a large saucepan and cover with plenty of water. Add the garlic, sage and a pinch of salt. Bring to the boil and skim off any scum. Reduce the beans and allow to simmer for about 40 minutes - they should still have a little bite to them. Once they are cooked, drain and set aside, discarding the garlic and sage. Meanwhile, to cook the dried beans (if you are using tinned do not do this, just add them to the sauce in the final stage), put them in a large saucepan and cover with plenty of water. Add the garlic, sage and a pinch of salt. Bring to the boil and skim off any scum. Reduce the beans and allow to simmer for about 40 minutes - they should still have a little bite to them. Once they are cooked, drain and set aside, discarding the garlic and sage. For the sausages, heat the oil in a frying pan, add the sausages and brown all over. Drain on kitchen towel and set aside. For the sausages, heat the oil in a frying pan, add the sausages and brown all over. Drain on kitchen towel and set aside. Add the beans and sausages to the tomato sauce and stir to combine. Cook for about 15 minutes, until the beans are soft and tender (but not mushy), the sausages are cooked through and the sauce is rich and thick. Season with salt and freshly ground black pepper and sprinkle with sage leaves to serve. Add the beans and sausages to the tomato sauce and stir to combine. Cook for about 15 minutes, until the beans are soft and tender (but not mushy), the sausages are cooked through and the sauce is rich and thick. Season with salt and freshly ground black pepper and sprinkle with sage leaves to serve. | {
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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/sausagecasserolewith_82366_16x9.jpg Cook this tasty, spicy, Italian supper, adding more beans if you have extra guests. Save time by using tinned beans. 6 tbsp olive oil1 red onion, chopped2 cloves garlic, chopped1 red chilli, deseeded and chopped2 x 400g tins plum tomatoessalt and freshly ground black pepper 6 tbsp olive oil 1 red onion, chopped 2 cloves garlic, chopped 1 red chilli, deseeded and chopped 2 x 400g tins plum tomatoes salt and freshly ground black pepper 250g/9oz dried cannellini beans, soaked overnight or a 410g/14oz tin, drained and rinsed3 cloves garlic, squashed with skin left on (if using dried beans)3 sprigs sage leaves, plus extra to serve (if using dried beans)pinch salt 250g/9oz dried cannellini beans, soaked overnight or a 410g/14oz tin, drained and rinsed 3 cloves garlic, squashed with skin left on (if using dried beans) 3 sprigs sage leaves, plus extra to serve (if using dried beans) pinch salt 1 tbsp olive oil12 good-quality sausages 1 tbsp olive oil 12 good-quality sausages Method To make the tomato sauce, heat the oil in a frying pan. Add the onion and cook over a medium heat for 8-10 minutes, then add the garlic and chilli and cook for a further 2 minutes. Be careful not to burn the garlic.Add the tomatoes, reduce the heat and simmer, stirring regularly, until the sauce is thick - about 50 minutes.Meanwhile, to cook the dried beans (if you are using tinned do not do this, just add them to the sauce in the final stage), put them in a large saucepan and cover with plenty of water. Add the garlic, sage and a pinch of salt. Bring to the boil and skim off any scum. Reduce the beans and allow to simmer for about 40 minutes - they should still have a little bite to them. Once they are cooked, drain and set aside, discarding the garlic and sage.For the sausages, heat the oil in a frying pan, add the sausages and brown all over. Drain on kitchen towel and set aside. Add the beans and sausages to the tomato sauce and stir to combine. Cook for about 15 minutes, until the beans are soft and tender (but not mushy), the sausages are cooked through and the sauce is rich and thick. Season with salt and freshly ground black pepper and sprinkle with sage leaves to serve. To make the tomato sauce, heat the oil in a frying pan. Add the onion and cook over a medium heat for 8-10 minutes, then add the garlic and chilli and cook for a further 2 minutes. Be careful not to burn the garlic. To make the tomato sauce, heat the oil in a frying pan. Add the onion and cook over a medium heat for 8-10 minutes, then add the garlic and chilli and cook for a further 2 minutes. Be careful not to burn the garlic. Add the tomatoes, reduce the heat and simmer, stirring regularly, until the sauce is thick - about 50 minutes. Add the tomatoes, reduce the heat and simmer, stirring regularly, until the sauce is thick - about 50 minutes. Meanwhile, to cook the dried beans (if you are using tinned do not do this, just add them to the sauce in the final stage), put them in a large saucepan and cover with plenty of water. Add the garlic, sage and a pinch of salt. Bring to the boil and skim off any scum. Reduce the beans and allow to simmer for about 40 minutes - they should still have a little bite to them. Once they are cooked, drain and set aside, discarding the garlic and sage. Meanwhile, to cook the dried beans (if you are using tinned do not do this, just add them to the sauce in the final stage), put them in a large saucepan and cover with plenty of water. Add the garlic, sage and a pinch of salt. Bring to the boil and skim off any scum. Reduce the beans and allow to simmer for about 40 minutes - they should still have a little bite to them. Once they are cooked, drain and set aside, discarding the garlic and sage. For the sausages, heat the oil in a frying pan, add the sausages and brown all over. Drain on kitchen towel and set aside. For the sausages, heat the oil in a frying pan, add the sausages and brown all over. Drain on kitchen towel and set aside. Add the beans and sausages to the tomato sauce and stir to combine. Cook for about 15 minutes, until the beans are soft and tender (but not mushy), the sausages are cooked through and the sauce is rich and thick. Season with salt and freshly ground black pepper and sprinkle with sage leaves to serve. Add the beans and sausages to the tomato sauce and stir to combine. Cook for about 15 minutes, until the beans are soft and tender (but not mushy), the sausages are cooked through and the sauce is rich and thick. Season with salt and freshly ground black pepper and sprinkle with sage leaves to serve."
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} | d6b8771248b2cefab47b93217d9b35cca97f8355351a8c5da91063fe008e4caf | Green pancake stack recipe
To check if your pan is ovenproof, first look on the underside as there might be a symbol to show you. If there isn't a symbol, the handle is the main indicator – plastic handles are likely to melt, but metal should be fine. Tips for older children Remember to wash your hands before you start cooking. You will need to use a sharp knife to cut the vegetables: if you're not confident using kitchen knives ask an adult to help as knives can be dangerous. It is helpful if the adult chops the vegetables alongside you so you can see how it is done. Consider asking an adult to help when using the hob as the pans will get very hot and you could burn yourself. The blades at the bottom of blenders are extremely sharp, so don't put your fingers near them. Also, when using blenders, make sure to secure the lid properly – or you could spray the ingredients all over your kitchen! When grating cheese, hold the grater steady with one hand and use your other hand to hold the cheese – keeping your fingers well away from the blades (to avoid grating your knuckles). Make sure you use thick oven gloves to avoid burning yourself when working with hot ovens. Remember that the shelves will be incredibly hot as well as the cooking dish/pan, so keep your arms well away. | {
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"title": "Green pancake stack recipe",
"content": "To check if your pan is ovenproof, first look on the underside as there might be a symbol to show you. If there isn't a symbol, the handle is the main indicator – plastic handles are likely to melt, but metal should be fine. Tips for older children Remember to wash your hands before you start cooking. You will need to use a sharp knife to cut the vegetables: if you're not confident using kitchen knives ask an adult to help as knives can be dangerous. It is helpful if the adult chops the vegetables alongside you so you can see how it is done. Consider asking an adult to help when using the hob as the pans will get very hot and you could burn yourself. The blades at the bottom of blenders are extremely sharp, so don't put your fingers near them. Also, when using blenders, make sure to secure the lid properly – or you could spray the ingredients all over your kitchen! When grating cheese, hold the grater steady with one hand and use your other hand to hold the cheese – keeping your fingers well away from the blades (to avoid grating your knuckles). Make sure you use thick oven gloves to avoid burning yourself when working with hot ovens. Remember that the shelves will be incredibly hot as well as the cooking dish/pan, so keep your arms well away."
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} | 897ce57d00c9bbcc295580972c74b0ec00753ab2898a824a71476822898daafb | Matt Tebbutt's Italian fish stew recipe
Brodetto (Italian fish stew) An average of 5.0 out of 5 stars from 2 ratings Brodetto is a traditional Italian fish stew with a flavourful tomato base and lots of tender seafood. 2 tbsp olive oil1 onion, chopped3 sticks celery, chopped1 fennel bulb, core removed and chopped3 garlic cloves, chopped1 tbs chopped parsley stalksfew sprigs thyme1kg/2lb 4oz white fish bones 2 tbsp olive oil 1 onion, chopped 3 sticks celery, chopped 1 fennel bulb, core removed and chopped 3 garlic cloves, chopped 1 tbs chopped parsley stalks few sprigs thyme 1kg/2lb 4oz white fish bones 1 medium squid and tentacles, chopped into rings1 fillet sea bass, chopped into chunks3 tbsp olive oil1 onion, finely chopped1 garlic clove, finely chopped2 sticks celery, finely chopped1 fennel bulb, core removed and finely chopped1 tsp coriander seeds1 tsp fennel seeds1 red chilli, finely chopped6 tomatoes, finely chopped50ml/2fl oz white wine vinegar100ml/4fl oz white wine1 x 150g/5oz piece thick white fish, for example halibut, turbot or brill, cut into chunks1 handful mussels salt and freshly ground black pepper 1 medium squid and tentacles, chopped into rings 1 fillet sea bass, chopped into chunks 3 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 2 sticks celery, finely chopped 1 fennel bulb, core removed and finely chopped 1 tsp coriander seeds 1 tsp fennel seeds 1 red chilli, finely chopped 6 tomatoes, finely chopped 50ml/2fl oz white wine vinegar 100ml/4fl oz white wine 1 x 150g/5oz piece thick white fish, for example halibut, turbot or brill, cut into chunks 1 handful mussels salt and freshly ground black pepper 1 tbsp chopped parsley4 slices crusty bread, grilled 1 tbsp chopped parsley 4 slices crusty bread, grilled Method To make the stock, heat the olive oil in a large saucepan and add the onion, celery, fennel, garlic and herbs. Cook for 10 minutes, then add the fish bones. Pour in enough water to cover the bones and simmer gently for 1 hour. Strain the stock, discarding the vegetables and bones. Pour the stock back into the saucepan and cook, until reduced by half. Set aside.Heat the grill to high and grill the seabass and squid for 2–3 minutes. Set aside.To make the stew, heat the olive oil in a large saucepan and cook the onion, garlic, celery and fennel, until they begin to soften.Add the coriander and fennel seeds, chilli and tomatoes. Cook for several minutes then add the vinegar and white wine and reduce by half.Add the fish stock, white fish, mussels, grilled seabass and squid. Season with salt and pepper and cook for 5–8 minutes, until the mussel shells have opened and the fish is cooked. Spoon into two bowls, sprinkle with parsley and serve with plenty of crusty bread. To make the stock, heat the olive oil in a large saucepan and add the onion, celery, fennel, garlic and herbs. Cook for 10 minutes, then add the fish bones. Pour in enough water to cover the bones and simmer gently for 1 hour. To make the stock, heat the olive oil in a large saucepan and add the onion, celery, fennel, garlic and herbs. Cook for 10 minutes, then add the fish bones. Pour in enough water to cover the bones and simmer gently for 1 hour. Strain the stock, discarding the vegetables and bones. Pour the stock back into the saucepan and cook, until reduced by half. Set aside. Strain the stock, discarding the vegetables and bones. Pour the stock back into the saucepan and cook, until reduced by half. Set aside. Heat the grill to high and grill the seabass and squid for 2–3 minutes. Set aside. Heat the grill to high and grill the seabass and squid for 2–3 minutes. Set aside. To make the stew, heat the olive oil in a large saucepan and cook the onion, garlic, celery and fennel, until they begin to soften. To make the stew, heat the olive oil in a large saucepan and cook the onion, garlic, celery and fennel, until they begin to soften. Add the coriander and fennel seeds, chilli and tomatoes. Cook for several minutes then add the vinegar and white wine and reduce by half. Add the coriander and fennel seeds, chilli and tomatoes. Cook for several minutes then add the vinegar and white wine and reduce by half. Add the fish stock, white fish, mussels, grilled seabass and squid. Season with salt and pepper and cook for 5–8 minutes, until the mussel shells have opened and the fish is cooked. Add the fish stock, white fish, mussels, grilled seabass and squid. Season with salt and pepper and cook for 5–8 minutes, until the mussel shells have opened and the fish is cooked. Spoon into two bowls, sprinkle with parsley and serve with plenty of crusty bread. Spoon into two bowls, sprinkle with parsley and serve with plenty of crusty bread. | {
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"content": "Brodetto (Italian fish stew) An average of 5.0 out of 5 stars from 2 ratings Brodetto is a traditional Italian fish stew with a flavourful tomato base and lots of tender seafood. 2 tbsp olive oil1 onion, chopped3 sticks celery, chopped1 fennel bulb, core removed and chopped3 garlic cloves, chopped1 tbs chopped parsley stalksfew sprigs thyme1kg/2lb 4oz white fish bones 2 tbsp olive oil 1 onion, chopped 3 sticks celery, chopped 1 fennel bulb, core removed and chopped 3 garlic cloves, chopped 1 tbs chopped parsley stalks few sprigs thyme 1kg/2lb 4oz white fish bones 1 medium squid and tentacles, chopped into rings1 fillet sea bass, chopped into chunks3 tbsp olive oil1 onion, finely chopped1 garlic clove, finely chopped2 sticks celery, finely chopped1 fennel bulb, core removed and finely chopped1 tsp coriander seeds1 tsp fennel seeds1 red chilli, finely chopped6 tomatoes, finely chopped50ml/2fl oz white wine vinegar100ml/4fl oz white wine1 x 150g/5oz piece thick white fish, for example halibut, turbot or brill, cut into chunks1 handful mussels salt and freshly ground black pepper 1 medium squid and tentacles, chopped into rings 1 fillet sea bass, chopped into chunks 3 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 2 sticks celery, finely chopped 1 fennel bulb, core removed and finely chopped 1 tsp coriander seeds 1 tsp fennel seeds 1 red chilli, finely chopped 6 tomatoes, finely chopped 50ml/2fl oz white wine vinegar 100ml/4fl oz white wine 1 x 150g/5oz piece thick white fish, for example halibut, turbot or brill, cut into chunks 1 handful mussels salt and freshly ground black pepper 1 tbsp chopped parsley4 slices crusty bread, grilled 1 tbsp chopped parsley 4 slices crusty bread, grilled Method To make the stock, heat the olive oil in a large saucepan and add the onion, celery, fennel, garlic and herbs. Cook for 10 minutes, then add the fish bones. Pour in enough water to cover the bones and simmer gently for 1 hour. Strain the stock, discarding the vegetables and bones. Pour the stock back into the saucepan and cook, until reduced by half. Set aside.Heat the grill to high and grill the seabass and squid for 2–3 minutes. Set aside.To make the stew, heat the olive oil in a large saucepan and cook the onion, garlic, celery and fennel, until they begin to soften.Add the coriander and fennel seeds, chilli and tomatoes. Cook for several minutes then add the vinegar and white wine and reduce by half.Add the fish stock, white fish, mussels, grilled seabass and squid. Season with salt and pepper and cook for 5–8 minutes, until the mussel shells have opened and the fish is cooked. Spoon into two bowls, sprinkle with parsley and serve with plenty of crusty bread. To make the stock, heat the olive oil in a large saucepan and add the onion, celery, fennel, garlic and herbs. Cook for 10 minutes, then add the fish bones. Pour in enough water to cover the bones and simmer gently for 1 hour. To make the stock, heat the olive oil in a large saucepan and add the onion, celery, fennel, garlic and herbs. Cook for 10 minutes, then add the fish bones. Pour in enough water to cover the bones and simmer gently for 1 hour. Strain the stock, discarding the vegetables and bones. Pour the stock back into the saucepan and cook, until reduced by half. Set aside. Strain the stock, discarding the vegetables and bones. Pour the stock back into the saucepan and cook, until reduced by half. Set aside. Heat the grill to high and grill the seabass and squid for 2–3 minutes. Set aside. Heat the grill to high and grill the seabass and squid for 2–3 minutes. Set aside. To make the stew, heat the olive oil in a large saucepan and cook the onion, garlic, celery and fennel, until they begin to soften. To make the stew, heat the olive oil in a large saucepan and cook the onion, garlic, celery and fennel, until they begin to soften. Add the coriander and fennel seeds, chilli and tomatoes. Cook for several minutes then add the vinegar and white wine and reduce by half. Add the coriander and fennel seeds, chilli and tomatoes. Cook for several minutes then add the vinegar and white wine and reduce by half. Add the fish stock, white fish, mussels, grilled seabass and squid. Season with salt and pepper and cook for 5–8 minutes, until the mussel shells have opened and the fish is cooked. Add the fish stock, white fish, mussels, grilled seabass and squid. Season with salt and pepper and cook for 5–8 minutes, until the mussel shells have opened and the fish is cooked. Spoon into two bowls, sprinkle with parsley and serve with plenty of crusty bread. Spoon into two bowls, sprinkle with parsley and serve with plenty of crusty bread."
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} | e7036fac9549e7fb05b1a499d93d40126eb2cd326bd955ebe514116ea7bd2ba1 | Easy fish stock recipe
An average of 0.0 out of 5 stars from 0 ratings This easy fish stock is super easy and quick to make. 1kg/2¼lb fish bones and skin1 carrot, peeled and roughly chopped1 onion, peeled and quartered1 stalk celery, roughly chopped½ bulb fennel, roughly chopped6 black peppercorns1 dried bay leaf3 fresh parsley stalks 1kg/2¼lb fish bones and skin 1 carrot, peeled and roughly chopped 1 onion, peeled and quartered 1 stalk celery, roughly chopped ½ bulb fennel, roughly chopped 6 black peppercorns 1 dried bay leaf 3 fresh parsley stalks Method Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings This easy fish stock is super easy and quick to make. 1kg/2¼lb fish bones and skin1 carrot, peeled and roughly chopped1 onion, peeled and quartered1 stalk celery, roughly chopped½ bulb fennel, roughly chopped6 black peppercorns1 dried bay leaf3 fresh parsley stalks 1kg/2¼lb fish bones and skin 1 carrot, peeled and roughly chopped 1 onion, peeled and quartered 1 stalk celery, roughly chopped ½ bulb fennel, roughly chopped 6 black peppercorns 1 dried bay leaf 3 fresh parsley stalks Method Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube."
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} | 9417615ba41d61ee320139d4a9a075498c01f13edf2ca8ae3212a60d06a85309 | Traditional Irish stew recipe
An average of 3.3 out of 5 stars from 4 ratings A simple Irish stew with soft lamb and sweet carrots. A cheaper cut of meat saves money but doesn't scrimp on flavour. about 1kg/2¼ lb scrag end or neck of lamb on the bone2 carrots1 large onion2 celery sticks1 leek2-3 garlic cloves, crushed1 large bay leaf1 large sprig fresh thymesea salt and freshly ground black pepper about 1kg/2¼ lb scrag end or neck of lamb on the bone 2 carrots 1 large onion 2 celery sticks 1 leek 2-3 garlic cloves, crushed 1 large bay leaf 1 large sprig fresh thyme sea salt and freshly ground black pepper 150g/5oz small carrots150g/5oz baby or pickling onions1 large floury potato, about 300g/10oz weight, peeled and diced finely2 spring onions, thinly sliceda little fresh chopped parsley 150g/5oz small carrots 150g/5oz baby or pickling onions 1 large floury potato, about 300g/10oz weight, peeled and diced finely 2 spring onions, thinly sliced a little fresh chopped parsley Method Using a sharp thin boning knife, remove as much meat from the lamb bones as possible. Chop finely and set aside.Put the bones into a large pot. Roughly chop the carrots, large onion, celery and leek then place in the pot with the garlic and herbs. Cover with at least 4 litres/7 pints cold water. Bring to the boil, season lightly, then simmer gently, uncovered for up to two hours. Skim with a large tablespoon if necessary. Let the liquid simmer down until reduced by nearly two thirds. You need about 1.2 litres/2 pints of lovely sweet stock.Strain and discard the bones etc. Ideally, cool and chill the stock then you can scrape off any fat that has settled on top.Place the lamb meat into a large saucepan and cover with cold water. Bring slowly to the boil, skim off any scum, then immediately drain into a colander and rinse in cold running water. This scalding removes fat.Return the meat to the pan and cover with the stock and bring to the boil. Turn down the heat and simmer partially covered, for about 30 minutes, or until tender. Meanwhile, peel the carrots and cut into small chunks or shape into neat 'barrels'. Peel the baby onions, it helps to blanch them in boiling water for a minute for easy peeling. Add the small carrots and baby onions to the soup and cook for another five minutes.Then add the diced potato and cook for another 10-15 minutes, until it starts to dissolve into the soup and thicken it. Finally check the seasoning, adding lots of aromatic black pepper and a little sea salt. Garnish with sliced spring onion and parsley. Using a sharp thin boning knife, remove as much meat from the lamb bones as possible. Chop finely and set aside. Using a sharp thin boning knife, remove as much meat from the lamb bones as possible. Chop finely and set aside. Put the bones into a large pot. Roughly chop the carrots, large onion, celery and leek then place in the pot with the garlic and herbs. Cover with at least 4 litres/7 pints cold water. Bring to the boil, season lightly, then simmer gently, uncovered for up to two hours. Skim with a large tablespoon if necessary. Let the liquid simmer down until reduced by nearly two thirds. You need about 1.2 litres/2 pints of lovely sweet stock. Put the bones into a large pot. Roughly chop the carrots, large onion, celery and leek then place in the pot with the garlic and herbs. Cover with at least 4 litres/7 pints cold water. Bring to the boil, season lightly, then simmer gently, uncovered for up to two hours. Skim with a large tablespoon if necessary. Let the liquid simmer down until reduced by nearly two thirds. You need about 1.2 litres/2 pints of lovely sweet stock. Strain and discard the bones etc. Ideally, cool and chill the stock then you can scrape off any fat that has settled on top. Strain and discard the bones etc. Ideally, cool and chill the stock then you can scrape off any fat that has settled on top. Place the lamb meat into a large saucepan and cover with cold water. Bring slowly to the boil, skim off any scum, then immediately drain into a colander and rinse in cold running water. This scalding removes fat. Place the lamb meat into a large saucepan and cover with cold water. Bring slowly to the boil, skim off any scum, then immediately drain into a colander and rinse in cold running water. This scalding removes fat. Return the meat to the pan and cover with the stock and bring to the boil. Turn down the heat and simmer partially covered, for about 30 minutes, or until tender. Return the meat to the pan and cover with the stock and bring to the boil. Turn down the heat and simmer partially covered, for about 30 minutes, or until tender. Meanwhile, peel the carrots and cut into small chunks or shape into neat 'barrels'. Peel the baby onions, it helps to blanch them in boiling water for a minute for easy peeling. Add the small carrots and baby onions to the soup and cook for another five minutes. Meanwhile, peel the carrots and cut into small chunks or shape into neat 'barrels'. Peel the baby onions, it helps to blanch them in boiling water for a minute for easy peeling. Add the small carrots and baby onions to the soup and cook for another five minutes. Then add the diced potato and cook for another 10-15 minutes, until it starts to dissolve into the soup and thicken it. Finally check the seasoning, adding lots of aromatic black pepper and a little sea salt. Garnish with sliced spring onion and parsley. Then add the diced potato and cook for another 10-15 minutes, until it starts to dissolve into the soup and thicken it. Finally check the seasoning, adding lots of aromatic black pepper and a little sea salt. Garnish with sliced spring onion and parsley. | {
"data_info": {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Traditional Irish stew recipe",
"content": "An average of 3.3 out of 5 stars from 4 ratings A simple Irish stew with soft lamb and sweet carrots. A cheaper cut of meat saves money but doesn't scrimp on flavour. about 1kg/2¼ lb scrag end or neck of lamb on the bone2 carrots1 large onion2 celery sticks1 leek2-3 garlic cloves, crushed1 large bay leaf1 large sprig fresh thymesea salt and freshly ground black pepper about 1kg/2¼ lb scrag end or neck of lamb on the bone 2 carrots 1 large onion 2 celery sticks 1 leek 2-3 garlic cloves, crushed 1 large bay leaf 1 large sprig fresh thyme sea salt and freshly ground black pepper 150g/5oz small carrots150g/5oz baby or pickling onions1 large floury potato, about 300g/10oz weight, peeled and diced finely2 spring onions, thinly sliceda little fresh chopped parsley 150g/5oz small carrots 150g/5oz baby or pickling onions 1 large floury potato, about 300g/10oz weight, peeled and diced finely 2 spring onions, thinly sliced a little fresh chopped parsley Method Using a sharp thin boning knife, remove as much meat from the lamb bones as possible. Chop finely and set aside.Put the bones into a large pot. Roughly chop the carrots, large onion, celery and leek then place in the pot with the garlic and herbs. Cover with at least 4 litres/7 pints cold water. Bring to the boil, season lightly, then simmer gently, uncovered for up to two hours. Skim with a large tablespoon if necessary. Let the liquid simmer down until reduced by nearly two thirds. You need about 1.2 litres/2 pints of lovely sweet stock.Strain and discard the bones etc. Ideally, cool and chill the stock then you can scrape off any fat that has settled on top.Place the lamb meat into a large saucepan and cover with cold water. Bring slowly to the boil, skim off any scum, then immediately drain into a colander and rinse in cold running water. This scalding removes fat.Return the meat to the pan and cover with the stock and bring to the boil. Turn down the heat and simmer partially covered, for about 30 minutes, or until tender. Meanwhile, peel the carrots and cut into small chunks or shape into neat 'barrels'. Peel the baby onions, it helps to blanch them in boiling water for a minute for easy peeling. Add the small carrots and baby onions to the soup and cook for another five minutes.Then add the diced potato and cook for another 10-15 minutes, until it starts to dissolve into the soup and thicken it. Finally check the seasoning, adding lots of aromatic black pepper and a little sea salt. Garnish with sliced spring onion and parsley. Using a sharp thin boning knife, remove as much meat from the lamb bones as possible. Chop finely and set aside. Using a sharp thin boning knife, remove as much meat from the lamb bones as possible. Chop finely and set aside. Put the bones into a large pot. Roughly chop the carrots, large onion, celery and leek then place in the pot with the garlic and herbs. Cover with at least 4 litres/7 pints cold water. Bring to the boil, season lightly, then simmer gently, uncovered for up to two hours. Skim with a large tablespoon if necessary. Let the liquid simmer down until reduced by nearly two thirds. You need about 1.2 litres/2 pints of lovely sweet stock. Put the bones into a large pot. Roughly chop the carrots, large onion, celery and leek then place in the pot with the garlic and herbs. Cover with at least 4 litres/7 pints cold water. Bring to the boil, season lightly, then simmer gently, uncovered for up to two hours. Skim with a large tablespoon if necessary. Let the liquid simmer down until reduced by nearly two thirds. You need about 1.2 litres/2 pints of lovely sweet stock. Strain and discard the bones etc. Ideally, cool and chill the stock then you can scrape off any fat that has settled on top. Strain and discard the bones etc. Ideally, cool and chill the stock then you can scrape off any fat that has settled on top. Place the lamb meat into a large saucepan and cover with cold water. Bring slowly to the boil, skim off any scum, then immediately drain into a colander and rinse in cold running water. This scalding removes fat. Place the lamb meat into a large saucepan and cover with cold water. Bring slowly to the boil, skim off any scum, then immediately drain into a colander and rinse in cold running water. This scalding removes fat. Return the meat to the pan and cover with the stock and bring to the boil. Turn down the heat and simmer partially covered, for about 30 minutes, or until tender. Return the meat to the pan and cover with the stock and bring to the boil. Turn down the heat and simmer partially covered, for about 30 minutes, or until tender. Meanwhile, peel the carrots and cut into small chunks or shape into neat 'barrels'. Peel the baby onions, it helps to blanch them in boiling water for a minute for easy peeling. Add the small carrots and baby onions to the soup and cook for another five minutes. Meanwhile, peel the carrots and cut into small chunks or shape into neat 'barrels'. Peel the baby onions, it helps to blanch them in boiling water for a minute for easy peeling. Add the small carrots and baby onions to the soup and cook for another five minutes. Then add the diced potato and cook for another 10-15 minutes, until it starts to dissolve into the soup and thicken it. Finally check the seasoning, adding lots of aromatic black pepper and a little sea salt. Garnish with sliced spring onion and parsley. Then add the diced potato and cook for another 10-15 minutes, until it starts to dissolve into the soup and thicken it. Finally check the seasoning, adding lots of aromatic black pepper and a little sea salt. Garnish with sliced spring onion and parsley."
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} | 0deef221b78e45ed892bbd94e15f277f2ec466a53f6a935a3b1a2357651eb231 | Chilli apple jelly recipe
An average of 4.1 out of 5 stars from 8 ratings 2kg/4½lb bramley applescold water to coverapproximately 1.5kg/3lb preserving sugar10-15g/2-3 tsp chilli flakes 2kg/4½lb bramley apples cold water to cover approximately 1.5kg/3lb preserving sugar 10-15g/2-3 tsp chilli flakes Method Roughly cut up the apples then place into a preserving pan, pips, core and all. Add enough cold water to cover. Bring to the boil, reduce the heat and allow to simmer for 30-40 minutes, or until the fruit is pulpy.Pour the fruit and liquid into a sterlised jelly bag and allow to drain through into a large container until it stops dripping, about 3-4 hours.Measure the juice and allow 450g/1lb preserving sugar and 5g/1 tsp of chilli flakes for every 500ml/17fl oz of juice. Place the juice, sugar and chilli flakes in a clean pan. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and carefully skim off any scum from the surface. Return to the boil and boil vigorously for 15-20 minutes or until setting point is reached, skimming regularly. Using a sugar thermometer, the setting point will be reached at 105C/220F.Remove the pan from the heat and leave to settle for a few minutes. Skim the surface once again. Pour the liquid jelly through a wide mouthed funnel into jars that have been sterilized (put in oven at 90C/200F/Gas¼). Seal each jar with a lid. This jelly will keep for 2 years, unopened. Roughly cut up the apples then place into a preserving pan, pips, core and all. Add enough cold water to cover. Bring to the boil, reduce the heat and allow to simmer for 30-40 minutes, or until the fruit is pulpy. Roughly cut up the apples then place into a preserving pan, pips, core and all. Add enough cold water to cover. Bring to the boil, reduce the heat and allow to simmer for 30-40 minutes, or until the fruit is pulpy. Pour the fruit and liquid into a sterlised jelly bag and allow to drain through into a large container until it stops dripping, about 3-4 hours. Pour the fruit and liquid into a sterlised jelly bag and allow to drain through into a large container until it stops dripping, about 3-4 hours. Measure the juice and allow 450g/1lb preserving sugar and 5g/1 tsp of chilli flakes for every 500ml/17fl oz of juice. Place the juice, sugar and chilli flakes in a clean pan. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and carefully skim off any scum from the surface. Return to the boil and boil vigorously for 15-20 minutes or until setting point is reached, skimming regularly. Using a sugar thermometer, the setting point will be reached at 105C/220F. Measure the juice and allow 450g/1lb preserving sugar and 5g/1 tsp of chilli flakes for every 500ml/17fl oz of juice. Place the juice, sugar and chilli flakes in a clean pan. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and carefully skim off any scum from the surface. Return to the boil and boil vigorously for 15-20 minutes or until setting point is reached, skimming regularly. Using a sugar thermometer, the setting point will be reached at 105C/220F. Remove the pan from the heat and leave to settle for a few minutes. Skim the surface once again. Pour the liquid jelly through a wide mouthed funnel into jars that have been sterilized (put in oven at 90C/200F/Gas¼). Seal each jar with a lid. This jelly will keep for 2 years, unopened. Remove the pan from the heat and leave to settle for a few minutes. Skim the surface once again. Pour the liquid jelly through a wide mouthed funnel into jars that have been sterilized (put in oven at 90C/200F/Gas¼). Seal each jar with a lid. This jelly will keep for 2 years, unopened. | {
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"title": "Chilli apple jelly recipe",
"content": "An average of 4.1 out of 5 stars from 8 ratings 2kg/4½lb bramley applescold water to coverapproximately 1.5kg/3lb preserving sugar10-15g/2-3 tsp chilli flakes 2kg/4½lb bramley apples cold water to cover approximately 1.5kg/3lb preserving sugar 10-15g/2-3 tsp chilli flakes Method Roughly cut up the apples then place into a preserving pan, pips, core and all. Add enough cold water to cover. Bring to the boil, reduce the heat and allow to simmer for 30-40 minutes, or until the fruit is pulpy.Pour the fruit and liquid into a sterlised jelly bag and allow to drain through into a large container until it stops dripping, about 3-4 hours.Measure the juice and allow 450g/1lb preserving sugar and 5g/1 tsp of chilli flakes for every 500ml/17fl oz of juice. Place the juice, sugar and chilli flakes in a clean pan. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and carefully skim off any scum from the surface. Return to the boil and boil vigorously for 15-20 minutes or until setting point is reached, skimming regularly. Using a sugar thermometer, the setting point will be reached at 105C/220F.Remove the pan from the heat and leave to settle for a few minutes. Skim the surface once again. Pour the liquid jelly through a wide mouthed funnel into jars that have been sterilized (put in oven at 90C/200F/Gas¼). Seal each jar with a lid. This jelly will keep for 2 years, unopened. Roughly cut up the apples then place into a preserving pan, pips, core and all. Add enough cold water to cover. Bring to the boil, reduce the heat and allow to simmer for 30-40 minutes, or until the fruit is pulpy. Roughly cut up the apples then place into a preserving pan, pips, core and all. Add enough cold water to cover. Bring to the boil, reduce the heat and allow to simmer for 30-40 minutes, or until the fruit is pulpy. Pour the fruit and liquid into a sterlised jelly bag and allow to drain through into a large container until it stops dripping, about 3-4 hours. Pour the fruit and liquid into a sterlised jelly bag and allow to drain through into a large container until it stops dripping, about 3-4 hours. Measure the juice and allow 450g/1lb preserving sugar and 5g/1 tsp of chilli flakes for every 500ml/17fl oz of juice. Place the juice, sugar and chilli flakes in a clean pan. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and carefully skim off any scum from the surface. Return to the boil and boil vigorously for 15-20 minutes or until setting point is reached, skimming regularly. Using a sugar thermometer, the setting point will be reached at 105C/220F. Measure the juice and allow 450g/1lb preserving sugar and 5g/1 tsp of chilli flakes for every 500ml/17fl oz of juice. Place the juice, sugar and chilli flakes in a clean pan. Bring to the boil, stirring until the sugar has dissolved. Reduce the heat and carefully skim off any scum from the surface. Return to the boil and boil vigorously for 15-20 minutes or until setting point is reached, skimming regularly. Using a sugar thermometer, the setting point will be reached at 105C/220F. Remove the pan from the heat and leave to settle for a few minutes. Skim the surface once again. Pour the liquid jelly through a wide mouthed funnel into jars that have been sterilized (put in oven at 90C/200F/Gas¼). Seal each jar with a lid. This jelly will keep for 2 years, unopened. Remove the pan from the heat and leave to settle for a few minutes. Skim the surface once again. Pour the liquid jelly through a wide mouthed funnel into jars that have been sterilized (put in oven at 90C/200F/Gas¼). Seal each jar with a lid. This jelly will keep for 2 years, unopened."
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} | db18164fb181d5f334c0d65783ba3cd830c610721d7f2d6306ab552c286d5224 | Fish stock recipe
An average of 0.0 out of 5 stars from 0 ratings 250g/9oz fish trimmings (you can include heads and bones and skin of most types of fish, but try to avoid salmon, red mullet and oily fish)3 leeks1 bulb fennel3 carrotslarge handful fresh parsley175ml/6fl oz dry white wine 250g/9oz fish trimmings (you can include heads and bones and skin of most types of fish, but try to avoid salmon, red mullet and oily fish) 3 leeks 1 bulb fennel 3 carrots large handful fresh parsley 175ml/6fl oz dry white wine Method Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Chop the leeks roughly and place into a large heavy-bottomed stockpot.Chop the fennel and carrots roughly and add to the stockpot.Roughly chop the parsley, including the stems, and add to the stockpot.Add the fish trimmings to the stockpot.Pour in the white wine, then add enough cold water to cover the fish and vegetables (about 1 litre/2 pints).Place the stockpot onto a high heat and bring the liquid to a simmer. After five minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.At the end of cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables.Cool and store in the fridge for up to three days or freeze. Alternatively you can reduce the stock further and then freeze it in ice cube trays (freezing it this way means you can defrost as little or as much as you need at a time). Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Chop the leeks roughly and place into a large heavy-bottomed stockpot. Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Chop the leeks roughly and place into a large heavy-bottomed stockpot. Chop the fennel and carrots roughly and add to the stockpot. Chop the fennel and carrots roughly and add to the stockpot. Roughly chop the parsley, including the stems, and add to the stockpot. Roughly chop the parsley, including the stems, and add to the stockpot. Add the fish trimmings to the stockpot. Add the fish trimmings to the stockpot. Pour in the white wine, then add enough cold water to cover the fish and vegetables (about 1 litre/2 pints). Pour in the white wine, then add enough cold water to cover the fish and vegetables (about 1 litre/2 pints). Place the stockpot onto a high heat and bring the liquid to a simmer. After five minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary. Place the stockpot onto a high heat and bring the liquid to a simmer. After five minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary. At the end of cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables. At the end of cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables. Cool and store in the fridge for up to three days or freeze. Alternatively you can reduce the stock further and then freeze it in ice cube trays (freezing it this way means you can defrost as little or as much as you need at a time). Cool and store in the fridge for up to three days or freeze. Alternatively you can reduce the stock further and then freeze it in ice cube trays (freezing it this way means you can defrost as little or as much as you need at a time). | {
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"url": "https://www.bbc.co.uk/food/recipes/fishstock_90209",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fish stock recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings 250g/9oz fish trimmings (you can include heads and bones and skin of most types of fish, but try to avoid salmon, red mullet and oily fish)3 leeks1 bulb fennel3 carrotslarge handful fresh parsley175ml/6fl oz dry white wine 250g/9oz fish trimmings (you can include heads and bones and skin of most types of fish, but try to avoid salmon, red mullet and oily fish) 3 leeks 1 bulb fennel 3 carrots large handful fresh parsley 175ml/6fl oz dry white wine Method Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Chop the leeks roughly and place into a large heavy-bottomed stockpot.Chop the fennel and carrots roughly and add to the stockpot.Roughly chop the parsley, including the stems, and add to the stockpot.Add the fish trimmings to the stockpot.Pour in the white wine, then add enough cold water to cover the fish and vegetables (about 1 litre/2 pints).Place the stockpot onto a high heat and bring the liquid to a simmer. After five minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary.At the end of cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables.Cool and store in the fridge for up to three days or freeze. Alternatively you can reduce the stock further and then freeze it in ice cube trays (freezing it this way means you can defrost as little or as much as you need at a time). Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Chop the leeks roughly and place into a large heavy-bottomed stockpot. Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Chop the leeks roughly and place into a large heavy-bottomed stockpot. Chop the fennel and carrots roughly and add to the stockpot. Chop the fennel and carrots roughly and add to the stockpot. Roughly chop the parsley, including the stems, and add to the stockpot. Roughly chop the parsley, including the stems, and add to the stockpot. Add the fish trimmings to the stockpot. Add the fish trimmings to the stockpot. Pour in the white wine, then add enough cold water to cover the fish and vegetables (about 1 litre/2 pints). Pour in the white wine, then add enough cold water to cover the fish and vegetables (about 1 litre/2 pints). Place the stockpot onto a high heat and bring the liquid to a simmer. After five minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary. Place the stockpot onto a high heat and bring the liquid to a simmer. After five minutes, remove the scum that forms on the surface with a spoon and discard. Reduce the heat and simmer, covered, for about 25 minutes, skimming as necessary. At the end of cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables. At the end of cooking time, remove the stock from the heat and strain, discarding the fish trimmings and the vegetables. Cool and store in the fridge for up to three days or freeze. Alternatively you can reduce the stock further and then freeze it in ice cube trays (freezing it this way means you can defrost as little or as much as you need at a time). Cool and store in the fridge for up to three days or freeze. Alternatively you can reduce the stock further and then freeze it in ice cube trays (freezing it this way means you can defrost as little or as much as you need at a time)."
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} | 4fc0ea6ca029a7581413afdd60567b21b10e5d0631445fc8265c7de6b675a3a4 | Beef stock recipe
An average of 5.0 out of 5 stars from 3 ratings 1kg/2¼lb beef bones2 carrots, peeled and roughly chopped2 onions, peeled and quartered2 sticks celery, roughly chopped1 tbsp vegetable oil8 peppercorns2 dried bay leaves3-4 fresh parsley stalks1 sprig fresh thyme 1kg/2¼lb beef bones 2 carrots, peeled and roughly chopped 2 onions, peeled and quartered 2 sticks celery, roughly chopped 1 tbsp vegetable oil 8 peppercorns 2 dried bay leaves 3-4 fresh parsley stalks 1 sprig fresh thyme Method Heat the oven to 200C/400F/Gas 6.Put the bones in a roasting tin and bake until well browned.Put the carrot, onion and celery in another roasting tin and toss in the oil. Bake until well browned.Put the vegetables and the bones in a large pan and add the peppercorns, bay leaves, parsley and thyme. Cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 3-4 hours. From time to time, skim off any scum that forms. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface.Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Heat the oven to 200C/400F/Gas 6. Heat the oven to 200C/400F/Gas 6. Put the bones in a roasting tin and bake until well browned. Put the bones in a roasting tin and bake until well browned. Put the carrot, onion and celery in another roasting tin and toss in the oil. Bake until well browned. Put the carrot, onion and celery in another roasting tin and toss in the oil. Bake until well browned. Put the vegetables and the bones in a large pan and add the peppercorns, bay leaves, parsley and thyme. Cover with water. Put the vegetables and the bones in a large pan and add the peppercorns, bay leaves, parsley and thyme. Cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 3-4 hours. From time to time, skim off any scum that forms. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 3-4 hours. From time to time, skim off any scum that forms. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. | {
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"delivery_version": "v1.0",
"title": "Beef stock recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 1kg/2¼lb beef bones2 carrots, peeled and roughly chopped2 onions, peeled and quartered2 sticks celery, roughly chopped1 tbsp vegetable oil8 peppercorns2 dried bay leaves3-4 fresh parsley stalks1 sprig fresh thyme 1kg/2¼lb beef bones 2 carrots, peeled and roughly chopped 2 onions, peeled and quartered 2 sticks celery, roughly chopped 1 tbsp vegetable oil 8 peppercorns 2 dried bay leaves 3-4 fresh parsley stalks 1 sprig fresh thyme Method Heat the oven to 200C/400F/Gas 6.Put the bones in a roasting tin and bake until well browned.Put the carrot, onion and celery in another roasting tin and toss in the oil. Bake until well browned.Put the vegetables and the bones in a large pan and add the peppercorns, bay leaves, parsley and thyme. Cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 3-4 hours. From time to time, skim off any scum that forms. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface.Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Heat the oven to 200C/400F/Gas 6. Heat the oven to 200C/400F/Gas 6. Put the bones in a roasting tin and bake until well browned. Put the bones in a roasting tin and bake until well browned. Put the carrot, onion and celery in another roasting tin and toss in the oil. Bake until well browned. Put the carrot, onion and celery in another roasting tin and toss in the oil. Bake until well browned. Put the vegetables and the bones in a large pan and add the peppercorns, bay leaves, parsley and thyme. Cover with water. Put the vegetables and the bones in a large pan and add the peppercorns, bay leaves, parsley and thyme. Cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 3-4 hours. From time to time, skim off any scum that forms. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 3-4 hours. From time to time, skim off any scum that forms. Strain into a large bowl and allow to cool. Chill overnight. Skim off any fat that has formed on the surface. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube."
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} | ae7dabe6680c33f67244297a87b17acfb9d2971d2b2ca49ce672cfd45100f2d8 | How to roast beef recipe
Preheat the oven to its highest setting. Rub the beef with the olive oil, salt and pepper all over. Put a heavy-based roasting tray on the hob and when hot, add the beef. Sear the beef quickly on all sides to colour and crisp the outside. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Leave this to rest, covered, in the refrigerator for up to 12 hours.Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.Serve immediately with the carved roast beef. Preheat the oven to its highest setting. Preheat the oven to its highest setting. Rub the beef with the olive oil, salt and pepper all over. Rub the beef with the olive oil, salt and pepper all over. Put a heavy-based roasting tray on the hob and when hot, add the beef. Put a heavy-based roasting tray on the hob and when hot, add the beef. Sear the beef quickly on all sides to colour and crisp the outside. Sear the beef quickly on all sides to colour and crisp the outside. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Add the milk, stirring constantly, until you have a runny batter. Leave this to rest, covered, in the refrigerator for up to 12 hours. Leave this to rest, covered, in the refrigerator for up to 12 hours. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Serve immediately with the carved roast beef. Serve immediately with the carved roast beef. | {
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"title": "How to roast beef recipe",
"content": "Preheat the oven to its highest setting. Rub the beef with the olive oil, salt and pepper all over. Put a heavy-based roasting tray on the hob and when hot, add the beef. Sear the beef quickly on all sides to colour and crisp the outside. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Leave this to rest, covered, in the refrigerator for up to 12 hours.Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.Serve immediately with the carved roast beef. Preheat the oven to its highest setting. Preheat the oven to its highest setting. Rub the beef with the olive oil, salt and pepper all over. Rub the beef with the olive oil, salt and pepper all over. Put a heavy-based roasting tray on the hob and when hot, add the beef. Put a heavy-based roasting tray on the hob and when hot, add the beef. Sear the beef quickly on all sides to colour and crisp the outside. Sear the beef quickly on all sides to colour and crisp the outside. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Add the milk, stirring constantly, until you have a runny batter. Leave this to rest, covered, in the refrigerator for up to 12 hours. Leave this to rest, covered, in the refrigerator for up to 12 hours. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes. Serve immediately with the carved roast beef. Serve immediately with the carved roast beef."
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} | 741db99dea7d23b66f4e1f2b5380acf64e75edd58e3d8056746d65fb00c448ab | Homemade gravy recipe
Traditional gravy An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/traditionalgravy_1283_16x9.jpg No roast dinner is complete without a jug of proper gravy. Pour liberally. meat juices 2 tbsp liquid meat fat30g/1oz plain flour570ml/1 pint stock2 tsp gravy browning (optional) meat juices 2 tbsp liquid meat fat 30g/1oz plain flour 570ml/1 pint stock 2 tsp gravy browning (optional) Method Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point)Stir in the flour and cook for 1 minute.Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.Bring to the boil and allow to simmer for 10 minutes.Season to taste and add a little gravy browning if desired. Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point) Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point) Stir in the flour and cook for 1 minute. Stir in the flour and cook for 1 minute. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it. Bring to the boil and allow to simmer for 10 minutes. Bring to the boil and allow to simmer for 10 minutes. Season to taste and add a little gravy browning if desired. Season to taste and add a little gravy browning if desired. | {
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"content": "Traditional gravy An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/traditionalgravy_1283_16x9.jpg No roast dinner is complete without a jug of proper gravy. Pour liberally. meat juices 2 tbsp liquid meat fat30g/1oz plain flour570ml/1 pint stock2 tsp gravy browning (optional) meat juices 2 tbsp liquid meat fat 30g/1oz plain flour 570ml/1 pint stock 2 tsp gravy browning (optional) Method Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point)Stir in the flour and cook for 1 minute.Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.Bring to the boil and allow to simmer for 10 minutes.Season to taste and add a little gravy browning if desired. Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point) Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point) Stir in the flour and cook for 1 minute. Stir in the flour and cook for 1 minute. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it. Bring to the boil and allow to simmer for 10 minutes. Bring to the boil and allow to simmer for 10 minutes. Season to taste and add a little gravy browning if desired. Season to taste and add a little gravy browning if desired."
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} | 142ca61a79f4004f6f500542623d17f597169fb7bf336744b891fa19f8c69835 | Vegan toad-in-the-hole with red onion gravy recipe
An average of 3.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_toad-in-the-hole_56207_16x9.jpg Make sure you don’t thaw the vegan ‘sausages’ in this recipe before adding them to the hot oil – this ensures that everything cooks at the correct time. Each serving provides 715 kcal, 34g protein, 75g carbohydrate (of which 9g sugars), 28g fat (of which 6g saturates), 12g fibre and 4.7g salt. 2 tbsp olive oil125g/4½oz strong white bread flour1 tsp baking powder¼ tsp sea salt275ml/9½fl oz soya milk4 frozen vegan sausages (do not thaw before using) 2 tbsp olive oil 125g/4½oz strong white bread flour 1 tsp baking powder ¼ tsp sea salt 275ml/9½fl oz soya milk 4 frozen vegan sausages (do not thaw before using) 1 tbsp olive oil1 red onion, thinly sliced250ml/9fl oz vegetable stock, made with 1 vegan-friendly vegetable stock cube1 tbsp tomato ketchup1 tsp dark soy sauce1 tsp yeast extract1½ tsp cornflourfreshly ground black pepper 1 tbsp olive oil 1 red onion, thinly sliced 250ml/9fl oz vegetable stock, made with 1 vegan-friendly vegetable stock cube 1 tbsp tomato ketchup 1 tsp dark soy sauce 1 tsp yeast extract 1½ tsp cornflour freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a metal roasting tin, roughly 20cm/8in – a cake tin will do as long as it doesn’t have a loose base. Put in the oven and heat for 5 minutes.Meanwhile, mix the flour, baking powder and salt in a mixing bowl. Add 200ml/7fl oz of the soya milk and whisk until smooth. Add the remaining milk and mix until thoroughly combined. Carefully take the tin with the hot oil out of the oven; it will be extremely hot. Add the frozen sausages to the tin, spaced apart from each other, then return to the oven for 2 minutes.Take the tin carefully out of the oven once more and pour over the batter. Return the tin to the oven and cook for 30 minutes, or until the batter is risen, golden brown and hot throughout. (The batter will be more doughy and heavier than a traditional toad-in-the-hole.)While the toad-in-the-hole is cooking, make the onion gravy. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly. Pour the stock into the pan, add the ketchup, soy sauce and yeast extract. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water in a small bowl until smooth. Stir the cornflour into the pan with the onion and return to a simmer. Cook for 1–2 minutes more until the sauce is thickened, stirring. Season with lots of ground black pepper. Serve the freshly cooked toad-in-the-hole with the hot onion gravy. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a metal roasting tin, roughly 20cm/8in – a cake tin will do as long as it doesn’t have a loose base. Put in the oven and heat for 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a metal roasting tin, roughly 20cm/8in – a cake tin will do as long as it doesn’t have a loose base. Put in the oven and heat for 5 minutes. Meanwhile, mix the flour, baking powder and salt in a mixing bowl. Add 200ml/7fl oz of the soya milk and whisk until smooth. Add the remaining milk and mix until thoroughly combined. Meanwhile, mix the flour, baking powder and salt in a mixing bowl. Add 200ml/7fl oz of the soya milk and whisk until smooth. Add the remaining milk and mix until thoroughly combined. Carefully take the tin with the hot oil out of the oven; it will be extremely hot. Add the frozen sausages to the tin, spaced apart from each other, then return to the oven for 2 minutes. Carefully take the tin with the hot oil out of the oven; it will be extremely hot. Add the frozen sausages to the tin, spaced apart from each other, then return to the oven for 2 minutes. Take the tin carefully out of the oven once more and pour over the batter. Return the tin to the oven and cook for 30 minutes, or until the batter is risen, golden brown and hot throughout. (The batter will be more doughy and heavier than a traditional toad-in-the-hole.) Take the tin carefully out of the oven once more and pour over the batter. Return the tin to the oven and cook for 30 minutes, or until the batter is risen, golden brown and hot throughout. (The batter will be more doughy and heavier than a traditional toad-in-the-hole.) While the toad-in-the-hole is cooking, make the onion gravy. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly. While the toad-in-the-hole is cooking, make the onion gravy. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly. Pour the stock into the pan, add the ketchup, soy sauce and yeast extract. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water in a small bowl until smooth. Pour the stock into the pan, add the ketchup, soy sauce and yeast extract. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water in a small bowl until smooth. Stir the cornflour into the pan with the onion and return to a simmer. Cook for 1–2 minutes more until the sauce is thickened, stirring. Season with lots of ground black pepper. Stir the cornflour into the pan with the onion and return to a simmer. Cook for 1–2 minutes more until the sauce is thickened, stirring. Season with lots of ground black pepper. Serve the freshly cooked toad-in-the-hole with the hot onion gravy. Serve the freshly cooked toad-in-the-hole with the hot onion gravy. | {
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"title": "Vegan toad-in-the-hole with red onion gravy recipe",
"content": "An average of 3.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_toad-in-the-hole_56207_16x9.jpg Make sure you don’t thaw the vegan ‘sausages’ in this recipe before adding them to the hot oil – this ensures that everything cooks at the correct time. Each serving provides 715 kcal, 34g protein, 75g carbohydrate (of which 9g sugars), 28g fat (of which 6g saturates), 12g fibre and 4.7g salt. 2 tbsp olive oil125g/4½oz strong white bread flour1 tsp baking powder¼ tsp sea salt275ml/9½fl oz soya milk4 frozen vegan sausages (do not thaw before using) 2 tbsp olive oil 125g/4½oz strong white bread flour 1 tsp baking powder ¼ tsp sea salt 275ml/9½fl oz soya milk 4 frozen vegan sausages (do not thaw before using) 1 tbsp olive oil1 red onion, thinly sliced250ml/9fl oz vegetable stock, made with 1 vegan-friendly vegetable stock cube1 tbsp tomato ketchup1 tsp dark soy sauce1 tsp yeast extract1½ tsp cornflourfreshly ground black pepper 1 tbsp olive oil 1 red onion, thinly sliced 250ml/9fl oz vegetable stock, made with 1 vegan-friendly vegetable stock cube 1 tbsp tomato ketchup 1 tsp dark soy sauce 1 tsp yeast extract 1½ tsp cornflour freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a metal roasting tin, roughly 20cm/8in – a cake tin will do as long as it doesn’t have a loose base. Put in the oven and heat for 5 minutes.Meanwhile, mix the flour, baking powder and salt in a mixing bowl. Add 200ml/7fl oz of the soya milk and whisk until smooth. Add the remaining milk and mix until thoroughly combined. Carefully take the tin with the hot oil out of the oven; it will be extremely hot. Add the frozen sausages to the tin, spaced apart from each other, then return to the oven for 2 minutes.Take the tin carefully out of the oven once more and pour over the batter. Return the tin to the oven and cook for 30 minutes, or until the batter is risen, golden brown and hot throughout. (The batter will be more doughy and heavier than a traditional toad-in-the-hole.)While the toad-in-the-hole is cooking, make the onion gravy. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly. Pour the stock into the pan, add the ketchup, soy sauce and yeast extract. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water in a small bowl until smooth. Stir the cornflour into the pan with the onion and return to a simmer. Cook for 1–2 minutes more until the sauce is thickened, stirring. Season with lots of ground black pepper. Serve the freshly cooked toad-in-the-hole with the hot onion gravy. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a metal roasting tin, roughly 20cm/8in – a cake tin will do as long as it doesn’t have a loose base. Put in the oven and heat for 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a metal roasting tin, roughly 20cm/8in – a cake tin will do as long as it doesn’t have a loose base. Put in the oven and heat for 5 minutes. Meanwhile, mix the flour, baking powder and salt in a mixing bowl. Add 200ml/7fl oz of the soya milk and whisk until smooth. Add the remaining milk and mix until thoroughly combined. Meanwhile, mix the flour, baking powder and salt in a mixing bowl. Add 200ml/7fl oz of the soya milk and whisk until smooth. Add the remaining milk and mix until thoroughly combined. Carefully take the tin with the hot oil out of the oven; it will be extremely hot. Add the frozen sausages to the tin, spaced apart from each other, then return to the oven for 2 minutes. Carefully take the tin with the hot oil out of the oven; it will be extremely hot. Add the frozen sausages to the tin, spaced apart from each other, then return to the oven for 2 minutes. Take the tin carefully out of the oven once more and pour over the batter. Return the tin to the oven and cook for 30 minutes, or until the batter is risen, golden brown and hot throughout. (The batter will be more doughy and heavier than a traditional toad-in-the-hole.) Take the tin carefully out of the oven once more and pour over the batter. Return the tin to the oven and cook for 30 minutes, or until the batter is risen, golden brown and hot throughout. (The batter will be more doughy and heavier than a traditional toad-in-the-hole.) While the toad-in-the-hole is cooking, make the onion gravy. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly. While the toad-in-the-hole is cooking, make the onion gravy. Heat the oil in a saucepan and fry the onion for 10 minutes, or until softened and lightly browned, stirring regularly. Pour the stock into the pan, add the ketchup, soy sauce and yeast extract. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water in a small bowl until smooth. Pour the stock into the pan, add the ketchup, soy sauce and yeast extract. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally. Mix the cornflour with a tablespoon of cold water in a small bowl until smooth. Stir the cornflour into the pan with the onion and return to a simmer. Cook for 1–2 minutes more until the sauce is thickened, stirring. Season with lots of ground black pepper. Stir the cornflour into the pan with the onion and return to a simmer. Cook for 1–2 minutes more until the sauce is thickened, stirring. Season with lots of ground black pepper. Serve the freshly cooked toad-in-the-hole with the hot onion gravy. Serve the freshly cooked toad-in-the-hole with the hot onion gravy."
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} | 9bf83e4b4ec6590418046eabe04ea7513a642fad5284f58a4f3f155c72c6c222 | Pork tenderloin with apricots, apples and ginger recipe
To make the stuffing, melt the butter with the oil in a large non-stick frying pan and gently fry the shallot and garlic for five minutes, stirring regularly until softened, but not coloured. Peel the apple and cut into quarters. Remove the core and roughly chop the flesh.Remove the pan from the heat and stir in the apple, apricots, sultanas, stem ginger, breadcrumbs, ground ginger, lemon zest and juice and the herbs. Season with salt and plenty of freshly ground black pepper and mix well together. Add the measured stem ginger syrup and mix again until the stuffing comes together. Leave to cool.Put the pork tenderloins on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Place one of the tenderloins between two sheets of cling film and bash with a rolling pin until around 1cm/½in thick. Put to one side and repeat the same process with the other tenderloin.Place a large clean sheet of cling film on the board and arrange the bacon in slightly overlapping lengths on top; making a bacon rectangle roughly 32x28cm/13x11in. (A little longer and just over three times as wide as the flattened pork.) If some of the rashers are a little short, stretch with the back of a knife.Place one of the tenderloins in the centre of the bacon and spread the stuffing on top. Cover with the other tenderloin to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you. Wrap tightly in more cling film to help hold the shape. Place the pork parcel on its side on a small tray and chill in the fridge for one hour. (At this stage, the pork can be kept overnight in the fridge if preparing ahead.)Preheat the oven to 200C/180C (fan)/Gas 6. Unwrap the pork and place on a lightly greased baking tray, with the ends of the bacon underneath. Roast in the oven for about 50 minutes, or until the bacon is crisp and the pork is piping hot throughout. Remove the tray from the oven and transfer the pork to a board or warmed serving platter. Cover with foil and leave to rest. (If serving the meat cold, simply allow to cool and then wrap in foil and keep in the fridge.)Put the baking tray on the hob and add 200ml/7fl oz water. Bring to a simmer over a medium heat and cook for two minutes, stirring constantly and lifting the sticky juices from the bottom of the tin. Strain the liquid through a fine sieve into a small saucepan. Add any juices that have collected beneath the pork. Pour the ginger wine and cream into the same saucepan and bring the sauce to a simmer, stirringMix the cornflour with the one teaspoon of cold water in a small bowl until smooth. Pour into the sauce and bubble for about a couple of minutes until thickened, stirring. Remove from the heat and add salt and pepper to taste. (You can even add a dash more ginger wine if the sauce needs it.)Carve the pork into slices and divide between six warmed dinner plates. Spoon a little of the ginger sauce over each serving of pork. Serve with creamy mashed potatoes and some freshly cooked green vegetables. To make the stuffing, melt the butter with the oil in a large non-stick frying pan and gently fry the shallot and garlic for five minutes, stirring regularly until softened, but not coloured. Peel the apple and cut into quarters. Remove the core and roughly chop the flesh. To make the stuffing, melt the butter with the oil in a large non-stick frying pan and gently fry the shallot and garlic for five minutes, stirring regularly until softened, but not coloured. Peel the apple and cut into quarters. Remove the core and roughly chop the flesh. Remove the pan from the heat and stir in the apple, apricots, sultanas, stem ginger, breadcrumbs, ground ginger, lemon zest and juice and the herbs. Season with salt and plenty of freshly ground black pepper and mix well together. Add the measured stem ginger syrup and mix again until the stuffing comes together. Leave to cool. Remove the pan from the heat and stir in the apple, apricots, sultanas, stem ginger, breadcrumbs, ground ginger, lemon zest and juice and the herbs. Season with salt and plenty of freshly ground black pepper and mix well together. Add the measured stem ginger syrup and mix again until the stuffing comes together. Leave to cool. Put the pork tenderloins on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Place one of the tenderloins between two sheets of cling film and bash with a rolling pin until around 1cm/½in thick. Put to one side and repeat the same process with the other tenderloin. Put the pork tenderloins on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Place one of the tenderloins between two sheets of cling film and bash with a rolling pin until around 1cm/½in thick. Put to one side and repeat the same process with the other tenderloin. Place a large clean sheet of cling film on the board and arrange the bacon in slightly overlapping lengths on top; making a bacon rectangle roughly 32x28cm/13x11in. (A little longer and just over three times as wide as the flattened pork.) If some of the rashers are a little short, stretch with the back of a knife. Place a large clean sheet of cling film on the board and arrange the bacon in slightly overlapping lengths on top; making a bacon rectangle roughly 32x28cm/13x11in. (A little longer and just over three times as wide as the flattened pork.) If some of the rashers are a little short, stretch with the back of a knife. Place one of the tenderloins in the centre of the bacon and spread the stuffing on top. Cover with the other tenderloin to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you. Wrap tightly in more cling film to help hold the shape. Place the pork parcel on its side on a small tray and chill in the fridge for one hour. (At this stage, the pork can be kept overnight in the fridge if preparing ahead.) Place one of the tenderloins in the centre of the bacon and spread the stuffing on top. Cover with the other tenderloin to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you. Wrap tightly in more cling film to help hold the shape. Place the pork parcel on its side on a small tray and chill in the fridge for one hour. (At this stage, the pork can be kept overnight in the fridge if preparing ahead.) Preheat the oven to 200C/180C (fan)/Gas 6. Unwrap the pork and place on a lightly greased baking tray, with the ends of the bacon underneath. Roast in the oven for about 50 minutes, or until the bacon is crisp and the pork is piping hot throughout. Preheat the oven to 200C/180C (fan)/Gas 6. Unwrap the pork and place on a lightly greased baking tray, with the ends of the bacon underneath. Roast in the oven for about 50 minutes, or until the bacon is crisp and the pork is piping hot throughout. Remove the tray from the oven and transfer the pork to a board or warmed serving platter. Cover with foil and leave to rest. (If serving the meat cold, simply allow to cool and then wrap in foil and keep in the fridge.) Remove the tray from the oven and transfer the pork to a board or warmed serving platter. Cover with foil and leave to rest. (If serving the meat cold, simply allow to cool and then wrap in foil and keep in the fridge.) Put the baking tray on the hob and add 200ml/7fl oz water. Bring to a simmer over a medium heat and cook for two minutes, stirring constantly and lifting the sticky juices from the bottom of the tin. Strain the liquid through a fine sieve into a small saucepan. Add any juices that have collected beneath the pork. Pour the ginger wine and cream into the same saucepan and bring the sauce to a simmer, stirring Put the baking tray on the hob and add 200ml/7fl oz water. Bring to a simmer over a medium heat and cook for two minutes, stirring constantly and lifting the sticky juices from the bottom of the tin. Strain the liquid through a fine sieve into a small saucepan. Add any juices that have collected beneath the pork. Pour the ginger wine and cream into the same saucepan and bring the sauce to a simmer, stirring Mix the cornflour with the one teaspoon of cold water in a small bowl until smooth. Pour into the sauce and bubble for about a couple of minutes until thickened, stirring. Remove from the heat and add salt and pepper to taste. (You can even add a dash more ginger wine if the sauce needs it.) Mix the cornflour with the one teaspoon of cold water in a small bowl until smooth. Pour into the sauce and bubble for about a couple of minutes until thickened, stirring. Remove from the heat and add salt and pepper to taste. (You can even add a dash more ginger wine if the sauce needs it.) Carve the pork into slices and divide between six warmed dinner plates. Spoon a little of the ginger sauce over each serving of pork. Serve with creamy mashed potatoes and some freshly cooked green vegetables. Carve the pork into slices and divide between six warmed dinner plates. Spoon a little of the ginger sauce over each serving of pork. Serve with creamy mashed potatoes and some freshly cooked green vegetables. | {
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"title": "Pork tenderloin with apricots, apples and ginger recipe",
"content": "To make the stuffing, melt the butter with the oil in a large non-stick frying pan and gently fry the shallot and garlic for five minutes, stirring regularly until softened, but not coloured. Peel the apple and cut into quarters. Remove the core and roughly chop the flesh.Remove the pan from the heat and stir in the apple, apricots, sultanas, stem ginger, breadcrumbs, ground ginger, lemon zest and juice and the herbs. Season with salt and plenty of freshly ground black pepper and mix well together. Add the measured stem ginger syrup and mix again until the stuffing comes together. Leave to cool.Put the pork tenderloins on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Place one of the tenderloins between two sheets of cling film and bash with a rolling pin until around 1cm/½in thick. Put to one side and repeat the same process with the other tenderloin.Place a large clean sheet of cling film on the board and arrange the bacon in slightly overlapping lengths on top; making a bacon rectangle roughly 32x28cm/13x11in. (A little longer and just over three times as wide as the flattened pork.) If some of the rashers are a little short, stretch with the back of a knife.Place one of the tenderloins in the centre of the bacon and spread the stuffing on top. Cover with the other tenderloin to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you. Wrap tightly in more cling film to help hold the shape. Place the pork parcel on its side on a small tray and chill in the fridge for one hour. (At this stage, the pork can be kept overnight in the fridge if preparing ahead.)Preheat the oven to 200C/180C (fan)/Gas 6. Unwrap the pork and place on a lightly greased baking tray, with the ends of the bacon underneath. Roast in the oven for about 50 minutes, or until the bacon is crisp and the pork is piping hot throughout. Remove the tray from the oven and transfer the pork to a board or warmed serving platter. Cover with foil and leave to rest. (If serving the meat cold, simply allow to cool and then wrap in foil and keep in the fridge.)Put the baking tray on the hob and add 200ml/7fl oz water. Bring to a simmer over a medium heat and cook for two minutes, stirring constantly and lifting the sticky juices from the bottom of the tin. Strain the liquid through a fine sieve into a small saucepan. Add any juices that have collected beneath the pork. Pour the ginger wine and cream into the same saucepan and bring the sauce to a simmer, stirringMix the cornflour with the one teaspoon of cold water in a small bowl until smooth. Pour into the sauce and bubble for about a couple of minutes until thickened, stirring. Remove from the heat and add salt and pepper to taste. (You can even add a dash more ginger wine if the sauce needs it.)Carve the pork into slices and divide between six warmed dinner plates. Spoon a little of the ginger sauce over each serving of pork. Serve with creamy mashed potatoes and some freshly cooked green vegetables. To make the stuffing, melt the butter with the oil in a large non-stick frying pan and gently fry the shallot and garlic for five minutes, stirring regularly until softened, but not coloured. Peel the apple and cut into quarters. Remove the core and roughly chop the flesh. To make the stuffing, melt the butter with the oil in a large non-stick frying pan and gently fry the shallot and garlic for five minutes, stirring regularly until softened, but not coloured. Peel the apple and cut into quarters. Remove the core and roughly chop the flesh. Remove the pan from the heat and stir in the apple, apricots, sultanas, stem ginger, breadcrumbs, ground ginger, lemon zest and juice and the herbs. Season with salt and plenty of freshly ground black pepper and mix well together. Add the measured stem ginger syrup and mix again until the stuffing comes together. Leave to cool. Remove the pan from the heat and stir in the apple, apricots, sultanas, stem ginger, breadcrumbs, ground ginger, lemon zest and juice and the herbs. Season with salt and plenty of freshly ground black pepper and mix well together. Add the measured stem ginger syrup and mix again until the stuffing comes together. Leave to cool. Put the pork tenderloins on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Place one of the tenderloins between two sheets of cling film and bash with a rolling pin until around 1cm/½in thick. Put to one side and repeat the same process with the other tenderloin. Put the pork tenderloins on a board and, using a sharp knife, carefully trim off as much excess fat and sinew as possible. Place one of the tenderloins between two sheets of cling film and bash with a rolling pin until around 1cm/½in thick. Put to one side and repeat the same process with the other tenderloin. Place a large clean sheet of cling film on the board and arrange the bacon in slightly overlapping lengths on top; making a bacon rectangle roughly 32x28cm/13x11in. (A little longer and just over three times as wide as the flattened pork.) If some of the rashers are a little short, stretch with the back of a knife. Place a large clean sheet of cling film on the board and arrange the bacon in slightly overlapping lengths on top; making a bacon rectangle roughly 32x28cm/13x11in. (A little longer and just over three times as wide as the flattened pork.) If some of the rashers are a little short, stretch with the back of a knife. Place one of the tenderloins in the centre of the bacon and spread the stuffing on top. Cover with the other tenderloin to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you. Wrap tightly in more cling film to help hold the shape. Place the pork parcel on its side on a small tray and chill in the fridge for one hour. (At this stage, the pork can be kept overnight in the fridge if preparing ahead.) Place one of the tenderloins in the centre of the bacon and spread the stuffing on top. Cover with the other tenderloin to sandwich the stuffing. Bring the bacon up over the top of the pork to enclose it completely, using the cling film to help you. Wrap tightly in more cling film to help hold the shape. Place the pork parcel on its side on a small tray and chill in the fridge for one hour. (At this stage, the pork can be kept overnight in the fridge if preparing ahead.) Preheat the oven to 200C/180C (fan)/Gas 6. Unwrap the pork and place on a lightly greased baking tray, with the ends of the bacon underneath. Roast in the oven for about 50 minutes, or until the bacon is crisp and the pork is piping hot throughout. Preheat the oven to 200C/180C (fan)/Gas 6. Unwrap the pork and place on a lightly greased baking tray, with the ends of the bacon underneath. Roast in the oven for about 50 minutes, or until the bacon is crisp and the pork is piping hot throughout. Remove the tray from the oven and transfer the pork to a board or warmed serving platter. Cover with foil and leave to rest. (If serving the meat cold, simply allow to cool and then wrap in foil and keep in the fridge.) Remove the tray from the oven and transfer the pork to a board or warmed serving platter. Cover with foil and leave to rest. (If serving the meat cold, simply allow to cool and then wrap in foil and keep in the fridge.) Put the baking tray on the hob and add 200ml/7fl oz water. Bring to a simmer over a medium heat and cook for two minutes, stirring constantly and lifting the sticky juices from the bottom of the tin. Strain the liquid through a fine sieve into a small saucepan. Add any juices that have collected beneath the pork. Pour the ginger wine and cream into the same saucepan and bring the sauce to a simmer, stirring Put the baking tray on the hob and add 200ml/7fl oz water. Bring to a simmer over a medium heat and cook for two minutes, stirring constantly and lifting the sticky juices from the bottom of the tin. Strain the liquid through a fine sieve into a small saucepan. Add any juices that have collected beneath the pork. Pour the ginger wine and cream into the same saucepan and bring the sauce to a simmer, stirring Mix the cornflour with the one teaspoon of cold water in a small bowl until smooth. Pour into the sauce and bubble for about a couple of minutes until thickened, stirring. Remove from the heat and add salt and pepper to taste. (You can even add a dash more ginger wine if the sauce needs it.) Mix the cornflour with the one teaspoon of cold water in a small bowl until smooth. Pour into the sauce and bubble for about a couple of minutes until thickened, stirring. Remove from the heat and add salt and pepper to taste. (You can even add a dash more ginger wine if the sauce needs it.) Carve the pork into slices and divide between six warmed dinner plates. Spoon a little of the ginger sauce over each serving of pork. Serve with creamy mashed potatoes and some freshly cooked green vegetables. Carve the pork into slices and divide between six warmed dinner plates. Spoon a little of the ginger sauce over each serving of pork. Serve with creamy mashed potatoes and some freshly cooked green vegetables."
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} | 1de69e44898a463ef79c5edd49761891f0990e7176baf6a7200be50cc05fcf1e | Roast lamb with Madeira gravy recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_leg_of_lamb_with_32711_16x9.jpg This slow-cooked lamb dish makes an amazing dinner for a lazy Sunday lunch and is wonderfully complemented by the rich gravy. 2kg/4lb 8oz leg of lamb, bone in8 garlic cloves, thickly sliced2 rosemary sprigs, leaves picked1 lemon, zest only2 tbsp olive oil1 onion, cut into wedges350ml/12fl oz Madeira40g/1½oz unsalted butter2 tsp cornfloursea salt and freshly ground black pepper 2kg/4lb 8oz leg of lamb, bone in 8 garlic cloves, thickly sliced 2 rosemary sprigs, leaves picked 1 lemon, zest only 2 tbsp olive oil 1 onion, cut into wedges 350ml/12fl oz Madeira 40g/1½oz unsalted butter 2 tsp cornflour sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Make deep incisions all over the lamb and stuff the garlic slices and half of the rosemary leaves into the incisions. Rub the lemon zest and olive oil all over the surface of the lamb. Season with salt and pepper.Put the onion wedges into a roasting tin, sit the lamb on top and roast for 1 hour. Pour 200ml/7fl oz of the Madeira and 300ml/½ pint water into the tin and return to the oven for 30 minutes.Remove from the oven, transfer the lamb to a warmed serving dish, cover with kitchen foil and leave to rest for at least 30 minutes.Tip the contents of the roasting tin into a saucepan, together with the remaining rosemary, Madeira and another 300ml/½ pint water. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly reduced. Strain everything through a sieve into a jug, pressing through as much liquid as possible.Melt the butter in a frying pan over a low heat. Stir in the cornflour until you have a smooth paste and cook, stirring all the time, for a minute. Slowly whisk in the strained liquid, a little at a time, until smooth. Simmer for 10 minutes over a low heat, stirring frequently, until thickened. Add any juices that have come out of the lamb while resting and stir well. Carve the lamb and serve with the gravy. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Make deep incisions all over the lamb and stuff the garlic slices and half of the rosemary leaves into the incisions. Rub the lemon zest and olive oil all over the surface of the lamb. Season with salt and pepper. Make deep incisions all over the lamb and stuff the garlic slices and half of the rosemary leaves into the incisions. Rub the lemon zest and olive oil all over the surface of the lamb. Season with salt and pepper. Put the onion wedges into a roasting tin, sit the lamb on top and roast for 1 hour. Pour 200ml/7fl oz of the Madeira and 300ml/½ pint water into the tin and return to the oven for 30 minutes. Put the onion wedges into a roasting tin, sit the lamb on top and roast for 1 hour. Pour 200ml/7fl oz of the Madeira and 300ml/½ pint water into the tin and return to the oven for 30 minutes. Remove from the oven, transfer the lamb to a warmed serving dish, cover with kitchen foil and leave to rest for at least 30 minutes. Remove from the oven, transfer the lamb to a warmed serving dish, cover with kitchen foil and leave to rest for at least 30 minutes. Tip the contents of the roasting tin into a saucepan, together with the remaining rosemary, Madeira and another 300ml/½ pint water. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly reduced. Strain everything through a sieve into a jug, pressing through as much liquid as possible. Tip the contents of the roasting tin into a saucepan, together with the remaining rosemary, Madeira and another 300ml/½ pint water. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly reduced. Strain everything through a sieve into a jug, pressing through as much liquid as possible. Melt the butter in a frying pan over a low heat. Stir in the cornflour until you have a smooth paste and cook, stirring all the time, for a minute. Slowly whisk in the strained liquid, a little at a time, until smooth. Simmer for 10 minutes over a low heat, stirring frequently, until thickened. Add any juices that have come out of the lamb while resting and stir well. Carve the lamb and serve with the gravy. Melt the butter in a frying pan over a low heat. Stir in the cornflour until you have a smooth paste and cook, stirring all the time, for a minute. Slowly whisk in the strained liquid, a little at a time, until smooth. Simmer for 10 minutes over a low heat, stirring frequently, until thickened. Add any juices that have come out of the lamb while resting and stir well. Carve the lamb and serve with the gravy. | {
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"title": "Roast lamb with Madeira gravy recipe",
"content": "An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_leg_of_lamb_with_32711_16x9.jpg This slow-cooked lamb dish makes an amazing dinner for a lazy Sunday lunch and is wonderfully complemented by the rich gravy. 2kg/4lb 8oz leg of lamb, bone in8 garlic cloves, thickly sliced2 rosemary sprigs, leaves picked1 lemon, zest only2 tbsp olive oil1 onion, cut into wedges350ml/12fl oz Madeira40g/1½oz unsalted butter2 tsp cornfloursea salt and freshly ground black pepper 2kg/4lb 8oz leg of lamb, bone in 8 garlic cloves, thickly sliced 2 rosemary sprigs, leaves picked 1 lemon, zest only 2 tbsp olive oil 1 onion, cut into wedges 350ml/12fl oz Madeira 40g/1½oz unsalted butter 2 tsp cornflour sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Make deep incisions all over the lamb and stuff the garlic slices and half of the rosemary leaves into the incisions. Rub the lemon zest and olive oil all over the surface of the lamb. Season with salt and pepper.Put the onion wedges into a roasting tin, sit the lamb on top and roast for 1 hour. Pour 200ml/7fl oz of the Madeira and 300ml/½ pint water into the tin and return to the oven for 30 minutes.Remove from the oven, transfer the lamb to a warmed serving dish, cover with kitchen foil and leave to rest for at least 30 minutes.Tip the contents of the roasting tin into a saucepan, together with the remaining rosemary, Madeira and another 300ml/½ pint water. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly reduced. Strain everything through a sieve into a jug, pressing through as much liquid as possible.Melt the butter in a frying pan over a low heat. Stir in the cornflour until you have a smooth paste and cook, stirring all the time, for a minute. Slowly whisk in the strained liquid, a little at a time, until smooth. Simmer for 10 minutes over a low heat, stirring frequently, until thickened. Add any juices that have come out of the lamb while resting and stir well. Carve the lamb and serve with the gravy. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Make deep incisions all over the lamb and stuff the garlic slices and half of the rosemary leaves into the incisions. Rub the lemon zest and olive oil all over the surface of the lamb. Season with salt and pepper. Make deep incisions all over the lamb and stuff the garlic slices and half of the rosemary leaves into the incisions. Rub the lemon zest and olive oil all over the surface of the lamb. Season with salt and pepper. Put the onion wedges into a roasting tin, sit the lamb on top and roast for 1 hour. Pour 200ml/7fl oz of the Madeira and 300ml/½ pint water into the tin and return to the oven for 30 minutes. Put the onion wedges into a roasting tin, sit the lamb on top and roast for 1 hour. Pour 200ml/7fl oz of the Madeira and 300ml/½ pint water into the tin and return to the oven for 30 minutes. Remove from the oven, transfer the lamb to a warmed serving dish, cover with kitchen foil and leave to rest for at least 30 minutes. Remove from the oven, transfer the lamb to a warmed serving dish, cover with kitchen foil and leave to rest for at least 30 minutes. Tip the contents of the roasting tin into a saucepan, together with the remaining rosemary, Madeira and another 300ml/½ pint water. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly reduced. Strain everything through a sieve into a jug, pressing through as much liquid as possible. Tip the contents of the roasting tin into a saucepan, together with the remaining rosemary, Madeira and another 300ml/½ pint water. Bring to the boil, then reduce the heat and simmer for 10 minutes until slightly reduced. Strain everything through a sieve into a jug, pressing through as much liquid as possible. Melt the butter in a frying pan over a low heat. Stir in the cornflour until you have a smooth paste and cook, stirring all the time, for a minute. Slowly whisk in the strained liquid, a little at a time, until smooth. Simmer for 10 minutes over a low heat, stirring frequently, until thickened. Add any juices that have come out of the lamb while resting and stir well. Carve the lamb and serve with the gravy. Melt the butter in a frying pan over a low heat. Stir in the cornflour until you have a smooth paste and cook, stirring all the time, for a minute. Slowly whisk in the strained liquid, a little at a time, until smooth. Simmer for 10 minutes over a low heat, stirring frequently, until thickened. Add any juices that have come out of the lamb while resting and stir well. Carve the lamb and serve with the gravy."
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} | 2551a1f4e59603c7aaf1cbc7b0cf99bb4ff6b80ea03b3011ada73f9e6d960932 | Slow cooker turkey crown with gravy recipe
An average of 3.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_turkey_68856_16x9.jpg Cooking your Christmas turkey in a slow cooker guarantees juicy, tender results and frees up oven space for your trimmings. For this recipe you will need a large (5–7 litre) slow cooker. 2kg/4lb 8oz boneless, rolled turkey crown 50g/1¾oz butter, at room temperature 1 whole nutmeg 1 onion, sliced into rings1 carrot, roughly chopped 4 garlic cloves, peeled and kept whole 10g/⅓oz sprigs fresh thyme3 bay leaves 200ml/7fl oz dry cider or dry white wine (use an alcohol-free version or apple juice if preferred)salt and freshly ground black pepper 2kg/4lb 8oz boneless, rolled turkey crown 50g/1¾oz butter, at room temperature 1 whole nutmeg 1 onion, sliced into rings 1 carrot, roughly chopped 4 garlic cloves, peeled and kept whole 10g/⅓oz sprigs fresh thyme 3 bay leaves 200ml/7fl oz dry cider or dry white wine (use an alcohol-free version or apple juice if preferred) salt and freshly ground black pepper juices from the slow cooker2 tbsp cornflour 2 tbsp milk juices from the slow cooker 2 tbsp cornflour 2 tbsp milk Method Remove the turkey from the fridge 30 minutes before cooking. If using frozen meat, make sure it is fully defrosted. Rub the turkey all over with the butter, salt and freshly ground pepper, then grate over the nutmeg. Put the onion, carrot, garlic, thyme, bay leaves and cider (or dry white wine) in the slow cooker, then add the turkey, skin-side up. Close the lid. Cook for 6 hours on low without opening the lid. After 6 hours, remove the turkey from the slow cooker and place on a large, warmed plate. If you have a meat thermometer, check that the meat has reached 70C/158F in the centre. Leave to rest, loosely covered with kitchen foil, for around 10 minutes. Meanwhile, make the gravy by straining the juice from the slow cooker into a saucepan. Place on a low-medium heat. In a cup, mix the cornflour with the milk, then whisk this mixture into the warm meat juices. Bring to a simmer and cook on a low-medium heat for a few minutes until thickened.Serve the turkey in slices with the gravy, and trimmings and sides of your choice. Remove the turkey from the fridge 30 minutes before cooking. If using frozen meat, make sure it is fully defrosted. Remove the turkey from the fridge 30 minutes before cooking. If using frozen meat, make sure it is fully defrosted. Rub the turkey all over with the butter, salt and freshly ground pepper, then grate over the nutmeg. Rub the turkey all over with the butter, salt and freshly ground pepper, then grate over the nutmeg. Put the onion, carrot, garlic, thyme, bay leaves and cider (or dry white wine) in the slow cooker, then add the turkey, skin-side up. Close the lid. Put the onion, carrot, garlic, thyme, bay leaves and cider (or dry white wine) in the slow cooker, then add the turkey, skin-side up. Close the lid. Cook for 6 hours on low without opening the lid. After 6 hours, remove the turkey from the slow cooker and place on a large, warmed plate. If you have a meat thermometer, check that the meat has reached 70C/158F in the centre. Leave to rest, loosely covered with kitchen foil, for around 10 minutes. Cook for 6 hours on low without opening the lid. After 6 hours, remove the turkey from the slow cooker and place on a large, warmed plate. If you have a meat thermometer, check that the meat has reached 70C/158F in the centre. Leave to rest, loosely covered with kitchen foil, for around 10 minutes. Meanwhile, make the gravy by straining the juice from the slow cooker into a saucepan. Place on a low-medium heat. Meanwhile, make the gravy by straining the juice from the slow cooker into a saucepan. Place on a low-medium heat. In a cup, mix the cornflour with the milk, then whisk this mixture into the warm meat juices. Bring to a simmer and cook on a low-medium heat for a few minutes until thickened. In a cup, mix the cornflour with the milk, then whisk this mixture into the warm meat juices. Bring to a simmer and cook on a low-medium heat for a few minutes until thickened. Serve the turkey in slices with the gravy, and trimmings and sides of your choice. Serve the turkey in slices with the gravy, and trimmings and sides of your choice. Recipe tips There is no need to baste the meat during cooking, so resist opening the lid. If opened, the temperature is lowered and cooking time increases. | {
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"title": "Slow cooker turkey crown with gravy recipe",
"content": "An average of 3.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_turkey_68856_16x9.jpg Cooking your Christmas turkey in a slow cooker guarantees juicy, tender results and frees up oven space for your trimmings. For this recipe you will need a large (5–7 litre) slow cooker. 2kg/4lb 8oz boneless, rolled turkey crown 50g/1¾oz butter, at room temperature 1 whole nutmeg 1 onion, sliced into rings1 carrot, roughly chopped 4 garlic cloves, peeled and kept whole 10g/⅓oz sprigs fresh thyme3 bay leaves 200ml/7fl oz dry cider or dry white wine (use an alcohol-free version or apple juice if preferred)salt and freshly ground black pepper 2kg/4lb 8oz boneless, rolled turkey crown 50g/1¾oz butter, at room temperature 1 whole nutmeg 1 onion, sliced into rings 1 carrot, roughly chopped 4 garlic cloves, peeled and kept whole 10g/⅓oz sprigs fresh thyme 3 bay leaves 200ml/7fl oz dry cider or dry white wine (use an alcohol-free version or apple juice if preferred) salt and freshly ground black pepper juices from the slow cooker2 tbsp cornflour 2 tbsp milk juices from the slow cooker 2 tbsp cornflour 2 tbsp milk Method Remove the turkey from the fridge 30 minutes before cooking. If using frozen meat, make sure it is fully defrosted. Rub the turkey all over with the butter, salt and freshly ground pepper, then grate over the nutmeg. Put the onion, carrot, garlic, thyme, bay leaves and cider (or dry white wine) in the slow cooker, then add the turkey, skin-side up. Close the lid. Cook for 6 hours on low without opening the lid. After 6 hours, remove the turkey from the slow cooker and place on a large, warmed plate. If you have a meat thermometer, check that the meat has reached 70C/158F in the centre. Leave to rest, loosely covered with kitchen foil, for around 10 minutes. Meanwhile, make the gravy by straining the juice from the slow cooker into a saucepan. Place on a low-medium heat. In a cup, mix the cornflour with the milk, then whisk this mixture into the warm meat juices. Bring to a simmer and cook on a low-medium heat for a few minutes until thickened.Serve the turkey in slices with the gravy, and trimmings and sides of your choice. Remove the turkey from the fridge 30 minutes before cooking. If using frozen meat, make sure it is fully defrosted. Remove the turkey from the fridge 30 minutes before cooking. If using frozen meat, make sure it is fully defrosted. Rub the turkey all over with the butter, salt and freshly ground pepper, then grate over the nutmeg. Rub the turkey all over with the butter, salt and freshly ground pepper, then grate over the nutmeg. Put the onion, carrot, garlic, thyme, bay leaves and cider (or dry white wine) in the slow cooker, then add the turkey, skin-side up. Close the lid. Put the onion, carrot, garlic, thyme, bay leaves and cider (or dry white wine) in the slow cooker, then add the turkey, skin-side up. Close the lid. Cook for 6 hours on low without opening the lid. After 6 hours, remove the turkey from the slow cooker and place on a large, warmed plate. If you have a meat thermometer, check that the meat has reached 70C/158F in the centre. Leave to rest, loosely covered with kitchen foil, for around 10 minutes. Cook for 6 hours on low without opening the lid. After 6 hours, remove the turkey from the slow cooker and place on a large, warmed plate. If you have a meat thermometer, check that the meat has reached 70C/158F in the centre. Leave to rest, loosely covered with kitchen foil, for around 10 minutes. Meanwhile, make the gravy by straining the juice from the slow cooker into a saucepan. Place on a low-medium heat. Meanwhile, make the gravy by straining the juice from the slow cooker into a saucepan. Place on a low-medium heat. In a cup, mix the cornflour with the milk, then whisk this mixture into the warm meat juices. Bring to a simmer and cook on a low-medium heat for a few minutes until thickened. In a cup, mix the cornflour with the milk, then whisk this mixture into the warm meat juices. Bring to a simmer and cook on a low-medium heat for a few minutes until thickened. Serve the turkey in slices with the gravy, and trimmings and sides of your choice. Serve the turkey in slices with the gravy, and trimmings and sides of your choice. Recipe tips There is no need to baste the meat during cooking, so resist opening the lid. If opened, the temperature is lowered and cooking time increases."
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} | 18cc7bad9a4ade6a4256da7325f55f7f187ceb067513d54e89ac7429e01c9e51 | Venison casserole recipe
An average of 5.0 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/venisoncasserole_83746_16x9.jpg Venison casserole benefits from long, slow cooking to ensure the lean meat is fall-apart tender and the gravy rich and thick. 1 tbsp olive oil25g/1oz butter2 onions, diced4 garlic cloves, crushed4 rashers smoked bacon, chopped500g/1Ib 2oz chestnut mushrooms, halved2.5kg/5½lb haunch or shoulder of venison, diced½ bottle red wine400ml/14fl oz water2 beef stock cubes, crumbled3 tbsp redcurrant jellysalt and freshly ground black pepper, to taste50g/2oz cornflourpunnet redcurrants, to decorate6 sprigs rosemary or thyme, to decorate 1 tbsp olive oil 25g/1oz butter 2 onions, diced 4 garlic cloves, crushed 4 rashers smoked bacon, chopped 500g/1Ib 2oz chestnut mushrooms, halved 2.5kg/5½lb haunch or shoulder of venison, diced ½ bottle red wine 400ml/14fl oz water 2 beef stock cubes, crumbled 3 tbsp redcurrant jelly salt and freshly ground black pepper, to taste 50g/2oz cornflour punnet redcurrants, to decorate 6 sprigs rosemary or thyme, to decorate new potatoes wilted spinach new potatoes wilted spinach Method Preheat the oven to 150C/300F/Gas 2.On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned. Add the garlic, bacon and mushrooms and cook for a further minute. In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need.Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes.Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned. On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned. Add the garlic, bacon and mushrooms and cook for a further minute. Add the garlic, bacon and mushrooms and cook for a further minute. In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper. In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper. Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes. Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes. Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need. Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need. Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes. Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes. Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants. Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants. | {
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"title": "Venison casserole recipe",
"content": "An average of 5.0 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/venisoncasserole_83746_16x9.jpg Venison casserole benefits from long, slow cooking to ensure the lean meat is fall-apart tender and the gravy rich and thick. 1 tbsp olive oil25g/1oz butter2 onions, diced4 garlic cloves, crushed4 rashers smoked bacon, chopped500g/1Ib 2oz chestnut mushrooms, halved2.5kg/5½lb haunch or shoulder of venison, diced½ bottle red wine400ml/14fl oz water2 beef stock cubes, crumbled3 tbsp redcurrant jellysalt and freshly ground black pepper, to taste50g/2oz cornflourpunnet redcurrants, to decorate6 sprigs rosemary or thyme, to decorate 1 tbsp olive oil 25g/1oz butter 2 onions, diced 4 garlic cloves, crushed 4 rashers smoked bacon, chopped 500g/1Ib 2oz chestnut mushrooms, halved 2.5kg/5½lb haunch or shoulder of venison, diced ½ bottle red wine 400ml/14fl oz water 2 beef stock cubes, crumbled 3 tbsp redcurrant jelly salt and freshly ground black pepper, to taste 50g/2oz cornflour punnet redcurrants, to decorate 6 sprigs rosemary or thyme, to decorate new potatoes wilted spinach new potatoes wilted spinach Method Preheat the oven to 150C/300F/Gas 2.On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned. Add the garlic, bacon and mushrooms and cook for a further minute. In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes.Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need.Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes.Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned. On the hob, heat the olive oil and butter in a large lidded casserole dish. Add the onions and cook until softened, but not browned. Add the garlic, bacon and mushrooms and cook for a further minute. Add the garlic, bacon and mushrooms and cook for a further minute. In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper. In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper. Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes. Bring to the boil and stir well. Put the lid on the casserole and place in the middle of the oven - cook for 90 minutes. Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need. Remove from the oven. Make a paste with the cornflour and two tablespoons of water. Add as much of the paste to the casserole as is needed to thicken the sauce - add a little at a time if you are not sure how much you will need. Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes. Transfer the casserole to the hob, and, on a low heat, cook until the gravy has thickened - this will take about five minutes. Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants. Serve with new potatoes and wilted spinach. Decorate each plate with a sprig of rosemary or thyme and a bunch of fresh redcurrants."
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} | 2c3a9bdd8d403825004134ca24063bdc6a4f64590374ddf429acefa2b80252fa | Slow cooker lamb shoulder recipe
An average of 3.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_lamb_82872_16x9.jpg For dinner, slowly cooking this lamb shoulder on low is ideal, but for lunch cook on high to save yourself an early start. 3 garlic cloves, crushed or finely chopped2 rosemary sprigs, needles picked and finely chopped (or 2 tsp dried)2 tsp olive oil1 lamb shoulder (about 1.5kg/3lb 5oz), boned and rolled1 large onion with skin left on, thickly sliced2 small carrots, trimmed, scrubbed and halved lengthways600ml/20fl oz hot lamb stock (made with a stock pot if possible)2 tbsp redcurrant jelly, plus extra to serve2–4 tbsp cornflour (or gravy granules, see tip)salt and freshly ground black pepperfresh rosemary or thyme sprigs, to garnish (optional)mint sauce, to serve 3 garlic cloves, crushed or finely chopped 2 rosemary sprigs, needles picked and finely chopped (or 2 tsp dried) 2 tsp olive oil 1 lamb shoulder (about 1.5kg/3lb 5oz), boned and rolled 1 large onion with skin left on, thickly sliced 2 small carrots, trimmed, scrubbed and halved lengthways 600ml/20fl oz hot lamb stock (made with a stock pot if possible) 2 tbsp redcurrant jelly, plus extra to serve 2–4 tbsp cornflour (or gravy granules, see tip) salt and freshly ground black pepper fresh rosemary or thyme sprigs, to garnish (optional) mint sauce, to serve Method Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper together in a small bowl. Rub all over the lamb.Place the onion and carrot in the base of a slow cooker in an even layer, then sit the joint of lamb on top. (If you’re preparing ahead, put the slow cooker pot in the fridge and chill overnight.) Pour in the stock, add the redcurrant jelly and cover with the lid. Cook on high for 5–5½ hours or low for 8–9 hours, flipping the joint over halfway through, until the lamb is really tender.If you’d like to crisp up the lamb skin, preheat the grill to high and place the lamb in a roasting tin. Remove any string then grill until the top of the joint is golden brown – it will only take a few minutes.To make the gravy, strain the liquid from the slow cooker into a saucepan. Spoon off most of the fat that rises to the top (or use a fat separator). Mix 1 tablespoon of the liquid into 2 tablespoons cornflour in a small bowl, then whisk back into the rest of the liquid. Simmer over a medium heat until thickened, then season to taste with salt and pepper. If the gravy is still too thin for your liking, repeat with the remaining cornflour. Garnish the lamb with the rosemary, if preferred, then serve with the gravy, more redcurrant jelly and mint sauce. Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper together in a small bowl. Rub all over the lamb. Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper together in a small bowl. Rub all over the lamb. Place the onion and carrot in the base of a slow cooker in an even layer, then sit the joint of lamb on top. (If you’re preparing ahead, put the slow cooker pot in the fridge and chill overnight.) Pour in the stock, add the redcurrant jelly and cover with the lid. Cook on high for 5–5½ hours or low for 8–9 hours, flipping the joint over halfway through, until the lamb is really tender. Place the onion and carrot in the base of a slow cooker in an even layer, then sit the joint of lamb on top. (If you’re preparing ahead, put the slow cooker pot in the fridge and chill overnight.) Pour in the stock, add the redcurrant jelly and cover with the lid. Cook on high for 5–5½ hours or low for 8–9 hours, flipping the joint over halfway through, until the lamb is really tender. If you’d like to crisp up the lamb skin, preheat the grill to high and place the lamb in a roasting tin. Remove any string then grill until the top of the joint is golden brown – it will only take a few minutes. If you’d like to crisp up the lamb skin, preheat the grill to high and place the lamb in a roasting tin. Remove any string then grill until the top of the joint is golden brown – it will only take a few minutes. To make the gravy, strain the liquid from the slow cooker into a saucepan. Spoon off most of the fat that rises to the top (or use a fat separator). To make the gravy, strain the liquid from the slow cooker into a saucepan. Spoon off most of the fat that rises to the top (or use a fat separator). Mix 1 tablespoon of the liquid into 2 tablespoons cornflour in a small bowl, then whisk back into the rest of the liquid. Simmer over a medium heat until thickened, then season to taste with salt and pepper. If the gravy is still too thin for your liking, repeat with the remaining cornflour. Mix 1 tablespoon of the liquid into 2 tablespoons cornflour in a small bowl, then whisk back into the rest of the liquid. Simmer over a medium heat until thickened, then season to taste with salt and pepper. If the gravy is still too thin for your liking, repeat with the remaining cornflour. Garnish the lamb with the rosemary, if preferred, then serve with the gravy, more redcurrant jelly and mint sauce. Garnish the lamb with the rosemary, if preferred, then serve with the gravy, more redcurrant jelly and mint sauce. Recipe tips If you’d like to intensify the flavour of the gravy, substitute 1–2 tbsp cornflour with lamb or beef gravy granules. Add in the same way, simmering on the hob until thickened. The size of the lamb joint you can cook depends on the size and shape of your slow cooker. Make sure you don't buy one that's too big. | {
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"title": "Slow cooker lamb shoulder 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/slow_cooker_lamb_82872_16x9.jpg For dinner, slowly cooking this lamb shoulder on low is ideal, but for lunch cook on high to save yourself an early start. 3 garlic cloves, crushed or finely chopped2 rosemary sprigs, needles picked and finely chopped (or 2 tsp dried)2 tsp olive oil1 lamb shoulder (about 1.5kg/3lb 5oz), boned and rolled1 large onion with skin left on, thickly sliced2 small carrots, trimmed, scrubbed and halved lengthways600ml/20fl oz hot lamb stock (made with a stock pot if possible)2 tbsp redcurrant jelly, plus extra to serve2–4 tbsp cornflour (or gravy granules, see tip)salt and freshly ground black pepperfresh rosemary or thyme sprigs, to garnish (optional)mint sauce, to serve 3 garlic cloves, crushed or finely chopped 2 rosemary sprigs, needles picked and finely chopped (or 2 tsp dried) 2 tsp olive oil 1 lamb shoulder (about 1.5kg/3lb 5oz), boned and rolled 1 large onion with skin left on, thickly sliced 2 small carrots, trimmed, scrubbed and halved lengthways 600ml/20fl oz hot lamb stock (made with a stock pot if possible) 2 tbsp redcurrant jelly, plus extra to serve 2–4 tbsp cornflour (or gravy granules, see tip) salt and freshly ground black pepper fresh rosemary or thyme sprigs, to garnish (optional) mint sauce, to serve Method Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper together in a small bowl. Rub all over the lamb.Place the onion and carrot in the base of a slow cooker in an even layer, then sit the joint of lamb on top. (If you’re preparing ahead, put the slow cooker pot in the fridge and chill overnight.) Pour in the stock, add the redcurrant jelly and cover with the lid. Cook on high for 5–5½ hours or low for 8–9 hours, flipping the joint over halfway through, until the lamb is really tender.If you’d like to crisp up the lamb skin, preheat the grill to high and place the lamb in a roasting tin. Remove any string then grill until the top of the joint is golden brown – it will only take a few minutes.To make the gravy, strain the liquid from the slow cooker into a saucepan. Spoon off most of the fat that rises to the top (or use a fat separator). Mix 1 tablespoon of the liquid into 2 tablespoons cornflour in a small bowl, then whisk back into the rest of the liquid. Simmer over a medium heat until thickened, then season to taste with salt and pepper. If the gravy is still too thin for your liking, repeat with the remaining cornflour. Garnish the lamb with the rosemary, if preferred, then serve with the gravy, more redcurrant jelly and mint sauce. Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper together in a small bowl. Rub all over the lamb. Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper together in a small bowl. Rub all over the lamb. Place the onion and carrot in the base of a slow cooker in an even layer, then sit the joint of lamb on top. (If you’re preparing ahead, put the slow cooker pot in the fridge and chill overnight.) Pour in the stock, add the redcurrant jelly and cover with the lid. Cook on high for 5–5½ hours or low for 8–9 hours, flipping the joint over halfway through, until the lamb is really tender. Place the onion and carrot in the base of a slow cooker in an even layer, then sit the joint of lamb on top. (If you’re preparing ahead, put the slow cooker pot in the fridge and chill overnight.) Pour in the stock, add the redcurrant jelly and cover with the lid. Cook on high for 5–5½ hours or low for 8–9 hours, flipping the joint over halfway through, until the lamb is really tender. If you’d like to crisp up the lamb skin, preheat the grill to high and place the lamb in a roasting tin. Remove any string then grill until the top of the joint is golden brown – it will only take a few minutes. If you’d like to crisp up the lamb skin, preheat the grill to high and place the lamb in a roasting tin. Remove any string then grill until the top of the joint is golden brown – it will only take a few minutes. To make the gravy, strain the liquid from the slow cooker into a saucepan. Spoon off most of the fat that rises to the top (or use a fat separator). To make the gravy, strain the liquid from the slow cooker into a saucepan. Spoon off most of the fat that rises to the top (or use a fat separator). Mix 1 tablespoon of the liquid into 2 tablespoons cornflour in a small bowl, then whisk back into the rest of the liquid. Simmer over a medium heat until thickened, then season to taste with salt and pepper. If the gravy is still too thin for your liking, repeat with the remaining cornflour. Mix 1 tablespoon of the liquid into 2 tablespoons cornflour in a small bowl, then whisk back into the rest of the liquid. Simmer over a medium heat until thickened, then season to taste with salt and pepper. If the gravy is still too thin for your liking, repeat with the remaining cornflour. Garnish the lamb with the rosemary, if preferred, then serve with the gravy, more redcurrant jelly and mint sauce. Garnish the lamb with the rosemary, if preferred, then serve with the gravy, more redcurrant jelly and mint sauce. Recipe tips If you’d like to intensify the flavour of the gravy, substitute 1–2 tbsp cornflour with lamb or beef gravy granules. Add in the same way, simmering on the hob until thickened. The size of the lamb joint you can cook depends on the size and shape of your slow cooker. Make sure you don't buy one that's too big."
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} | 3b66367edb1e9eb5c68e0ad3485918273f47f80d384f33b92b749d26cc72ad50 | Bulgur wheat salad recipe
Bulgur wheat and beetroot salad with honey and goats' cheese An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bulgur_wheat_salad_with_65322_16x9.jpg This luxurious bulgur wheat and beetroot salad makes a great light lunch or summer supper for the family. Serve with warm flatbreads. This salad with flatbreads when served as three portions provides 751 kcal, 25g protein, 112g carbohydrate (of which 20g sugars), 23g fat (of which 8g saturates), 10g fibre and 2.2g salt per portion. 1 large parsnip, peeled and cut into short batons2 carrots, peeled and cut into short batons3 tbsp olive oil100g/3½oz bulgur wheat, rinsed1 tbsp clear honey½-1 tsp dried chilli flakes, to taste½ lemon, juice only25g/1oz chopped fresh flatleaf parsley150g/5oz vacuum-packed cooked beetroot, drained, cubed100g/3½oz soft goats' cheese, finely choppedsalt and freshly ground black pepper4 warm flatbreads, to serve 1 large parsnip, peeled and cut into short batons 2 carrots, peeled and cut into short batons 3 tbsp olive oil 100g/3½oz bulgur wheat, rinsed 1 tbsp clear honey ½-1 tsp dried chilli flakes, to taste ½ lemon, juice only 25g/1oz chopped fresh flatleaf parsley 150g/5oz vacuum-packed cooked beetroot, drained, cubed 100g/3½oz soft goats' cheese, finely chopped salt and freshly ground black pepper 4 warm flatbreads, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray or small roasting tin with aluminium foil. Put the parsnips and carrots on the baking tray and drizzle over 1 tablespoon of the oil. Season with salt and pepper and roast for 18-20 minutes. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the bulgur and cook for 6-8 minutes, or until almost tender. Drizzle the roasted vegetables with the honey and sprinkle with the chilli flakes, turning to coat all over. Return to the oven for a further 10 minutes, or until golden-brown and sticky.Drain the bulgur and transfer to a large bowl. Stir in the roasted vegetables. Add the lemon juice and most of the parsley and stir again. Season with salt and pepper. Spoon the bulgur wheat salad onto a serving platter. Sprinkle over the beetroot and goats' cheese. Garnish with the remaining parsley and oil. Serve with flatbreads. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray or small roasting tin with aluminium foil. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray or small roasting tin with aluminium foil. Put the parsnips and carrots on the baking tray and drizzle over 1 tablespoon of the oil. Season with salt and pepper and roast for 18-20 minutes. Put the parsnips and carrots on the baking tray and drizzle over 1 tablespoon of the oil. Season with salt and pepper and roast for 18-20 minutes. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the bulgur and cook for 6-8 minutes, or until almost tender. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the bulgur and cook for 6-8 minutes, or until almost tender. Drizzle the roasted vegetables with the honey and sprinkle with the chilli flakes, turning to coat all over. Return to the oven for a further 10 minutes, or until golden-brown and sticky. Drizzle the roasted vegetables with the honey and sprinkle with the chilli flakes, turning to coat all over. Return to the oven for a further 10 minutes, or until golden-brown and sticky. Drain the bulgur and transfer to a large bowl. Stir in the roasted vegetables. Add the lemon juice and most of the parsley and stir again. Season with salt and pepper. Drain the bulgur and transfer to a large bowl. Stir in the roasted vegetables. Add the lemon juice and most of the parsley and stir again. Season with salt and pepper. Spoon the bulgur wheat salad onto a serving platter. Sprinkle over the beetroot and goats' cheese. Garnish with the remaining parsley and oil. Serve with flatbreads. Spoon the bulgur wheat salad onto a serving platter. Sprinkle over the beetroot and goats' cheese. Garnish with the remaining parsley and oil. Serve with flatbreads. Recipe tips If you can’t find vaccum-packed cooked beetroot, use baby beetroot from a jar, but rinse it well under cold water to remove some of the vinegar taste. | {
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"content": "Bulgur wheat and beetroot salad with honey and goats' cheese An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bulgur_wheat_salad_with_65322_16x9.jpg This luxurious bulgur wheat and beetroot salad makes a great light lunch or summer supper for the family. Serve with warm flatbreads. This salad with flatbreads when served as three portions provides 751 kcal, 25g protein, 112g carbohydrate (of which 20g sugars), 23g fat (of which 8g saturates), 10g fibre and 2.2g salt per portion. 1 large parsnip, peeled and cut into short batons2 carrots, peeled and cut into short batons3 tbsp olive oil100g/3½oz bulgur wheat, rinsed1 tbsp clear honey½-1 tsp dried chilli flakes, to taste½ lemon, juice only25g/1oz chopped fresh flatleaf parsley150g/5oz vacuum-packed cooked beetroot, drained, cubed100g/3½oz soft goats' cheese, finely choppedsalt and freshly ground black pepper4 warm flatbreads, to serve 1 large parsnip, peeled and cut into short batons 2 carrots, peeled and cut into short batons 3 tbsp olive oil 100g/3½oz bulgur wheat, rinsed 1 tbsp clear honey ½-1 tsp dried chilli flakes, to taste ½ lemon, juice only 25g/1oz chopped fresh flatleaf parsley 150g/5oz vacuum-packed cooked beetroot, drained, cubed 100g/3½oz soft goats' cheese, finely chopped salt and freshly ground black pepper 4 warm flatbreads, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray or small roasting tin with aluminium foil. Put the parsnips and carrots on the baking tray and drizzle over 1 tablespoon of the oil. Season with salt and pepper and roast for 18-20 minutes. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the bulgur and cook for 6-8 minutes, or until almost tender. Drizzle the roasted vegetables with the honey and sprinkle with the chilli flakes, turning to coat all over. Return to the oven for a further 10 minutes, or until golden-brown and sticky.Drain the bulgur and transfer to a large bowl. Stir in the roasted vegetables. Add the lemon juice and most of the parsley and stir again. Season with salt and pepper. Spoon the bulgur wheat salad onto a serving platter. Sprinkle over the beetroot and goats' cheese. Garnish with the remaining parsley and oil. Serve with flatbreads. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray or small roasting tin with aluminium foil. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray or small roasting tin with aluminium foil. Put the parsnips and carrots on the baking tray and drizzle over 1 tablespoon of the oil. Season with salt and pepper and roast for 18-20 minutes. Put the parsnips and carrots on the baking tray and drizzle over 1 tablespoon of the oil. Season with salt and pepper and roast for 18-20 minutes. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the bulgur and cook for 6-8 minutes, or until almost tender. Meanwhile, half-fill a saucepan with water and bring to the boil. Add the bulgur and cook for 6-8 minutes, or until almost tender. Drizzle the roasted vegetables with the honey and sprinkle with the chilli flakes, turning to coat all over. Return to the oven for a further 10 minutes, or until golden-brown and sticky. Drizzle the roasted vegetables with the honey and sprinkle with the chilli flakes, turning to coat all over. Return to the oven for a further 10 minutes, or until golden-brown and sticky. Drain the bulgur and transfer to a large bowl. Stir in the roasted vegetables. Add the lemon juice and most of the parsley and stir again. Season with salt and pepper. Drain the bulgur and transfer to a large bowl. Stir in the roasted vegetables. Add the lemon juice and most of the parsley and stir again. Season with salt and pepper. Spoon the bulgur wheat salad onto a serving platter. Sprinkle over the beetroot and goats' cheese. Garnish with the remaining parsley and oil. Serve with flatbreads. Spoon the bulgur wheat salad onto a serving platter. Sprinkle over the beetroot and goats' cheese. Garnish with the remaining parsley and oil. Serve with flatbreads. Recipe tips If you can’t find vaccum-packed cooked beetroot, use baby beetroot from a jar, but rinse it well under cold water to remove some of the vinegar taste."
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} | ca6a6b25184076a7bbe711fc73c62cb9b42a5a153e4523e70683790a2578dbf0 | Apple and gouda tabbouleh recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_gouda_46678_16x9.jpg Just 5 ingredients are transformed into a delicious and filling apple and gouda tabbouleh in minutes. In November 2023, this recipe was costed at an average of £1.69 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 150g/5½oz bulgur wheat300ml/10fl oz just-boiled water120g/4¼oz gouda, cut into cubes3 green apples, cored and dicedlarge bunch fresh flatleaf parsley, about 60–80g/2¼–2¾oz, roughly chopped2 tbsp French dressingsalt and freshly ground black pepper 150g/5½oz bulgur wheat 300ml/10fl oz just-boiled water 120g/4¼oz gouda, cut into cubes 3 green apples, cored and diced large bunch fresh flatleaf parsley, about 60–80g/2¼–2¾oz, roughly chopped 2 tbsp French dressing salt and freshly ground black pepper Method Place the bulgur wheat in a large heatproof bowl and pour over the hot water. Cover and set aside for 25–30 minutes until the grains are tender and the water has been absorbed.Meanwhile, place the cheese, apple and parsley in a large bowl. Fluff up the bulgur wheat with a fork. Add the bulgur wheat and dressing to the cheese mixture. Mix together, season with salt and pepper and serve. Place the bulgur wheat in a large heatproof bowl and pour over the hot water. Cover and set aside for 25–30 minutes until the grains are tender and the water has been absorbed. Place the bulgur wheat in a large heatproof bowl and pour over the hot water. Cover and set aside for 25–30 minutes until the grains are tender and the water has been absorbed. Meanwhile, place the cheese, apple and parsley in a large bowl. Meanwhile, place the cheese, apple and parsley in a large bowl. Fluff up the bulgur wheat with a fork. Add the bulgur wheat and dressing to the cheese mixture. Mix together, season with salt and pepper and serve. Fluff up the bulgur wheat with a fork. Add the bulgur wheat and dressing to the cheese mixture. Mix together, season with salt and pepper and serve. Recipe tips Try adding some chopped nuts, such as hazelnuts or pecans, if you have any to hand. | {
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"title": "Apple and gouda tabbouleh recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_and_gouda_46678_16x9.jpg Just 5 ingredients are transformed into a delicious and filling apple and gouda tabbouleh in minutes. In November 2023, this recipe was costed at an average of £1.69 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 150g/5½oz bulgur wheat300ml/10fl oz just-boiled water120g/4¼oz gouda, cut into cubes3 green apples, cored and dicedlarge bunch fresh flatleaf parsley, about 60–80g/2¼–2¾oz, roughly chopped2 tbsp French dressingsalt and freshly ground black pepper 150g/5½oz bulgur wheat 300ml/10fl oz just-boiled water 120g/4¼oz gouda, cut into cubes 3 green apples, cored and diced large bunch fresh flatleaf parsley, about 60–80g/2¼–2¾oz, roughly chopped 2 tbsp French dressing salt and freshly ground black pepper Method Place the bulgur wheat in a large heatproof bowl and pour over the hot water. Cover and set aside for 25–30 minutes until the grains are tender and the water has been absorbed.Meanwhile, place the cheese, apple and parsley in a large bowl. Fluff up the bulgur wheat with a fork. Add the bulgur wheat and dressing to the cheese mixture. Mix together, season with salt and pepper and serve. Place the bulgur wheat in a large heatproof bowl and pour over the hot water. Cover and set aside for 25–30 minutes until the grains are tender and the water has been absorbed. Place the bulgur wheat in a large heatproof bowl and pour over the hot water. Cover and set aside for 25–30 minutes until the grains are tender and the water has been absorbed. Meanwhile, place the cheese, apple and parsley in a large bowl. Meanwhile, place the cheese, apple and parsley in a large bowl. Fluff up the bulgur wheat with a fork. Add the bulgur wheat and dressing to the cheese mixture. Mix together, season with salt and pepper and serve. Fluff up the bulgur wheat with a fork. Add the bulgur wheat and dressing to the cheese mixture. Mix together, season with salt and pepper and serve. Recipe tips Try adding some chopped nuts, such as hazelnuts or pecans, if you have any to hand."
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} | 24c5de0c65bdb03a32459bd5fdbd37b08e96eda1ec7817d313aac81a46c2265e | Tabbouleh recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tabbouleh_91782_16x9.jpg A must at any barbeque, this fresh tasting tabbouleh salad is more herbs than bulgar, as is traditional. 25g/1oz bulgur wheat2 large, ripe vine tomatoeslarge bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped small bunch fresh mint leaves, washed, dried, finely chopped1 small red onion, peeled, finely chopped2-3 tbsp freshly squeezed lemon juice2-3 tbsp extra virgin olive oilsea salt flakes4 ready-made flatbreads, to serve 25g/1oz bulgur wheat 2 large, ripe vine tomatoes large bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped small bunch fresh mint leaves, washed, dried, finely chopped 1 small red onion, peeled, finely chopped 2-3 tbsp freshly squeezed lemon juice 2-3 tbsp extra virgin olive oil sea salt flakes 4 ready-made flatbreads, to serve Method Place the bulgur wheat into a small bowl and cover with 50ml/2fl oz of boiling water. Stir, then set aside for 20 minutes, or until the bulgur wheat has absorbed all of the water. Cut out the green stalks from the tomatoes and make a small cross at each of the bases. Place the tomatoes into a separate bowl and cover with boiling water. Set aside for 30 seconds, then drain away the water. When the tomatoes are cool enough to handle, peel and discard the skins. Cut the tomatoes into quarters, discard the seeds and dice the flesh. Transfer the diced tomatoes to a serving bowl. Add the parsley, mint and onion to the tomatoes and mix well until combined. When the bulgur wheat has absorbed all of the water, fluff it using a fork until the grains are separated. Add the bulgur wheat to the tomato mixture.Drizzle over the lemon juice and olive oil and season, to taste, with salt. Mix well to coat the ingredients in the liquid. To serve, divide the tabbouleh equally among four serving plates. Place one grilled flatbread alongside each. Place the bulgur wheat into a small bowl and cover with 50ml/2fl oz of boiling water. Stir, then set aside for 20 minutes, or until the bulgur wheat has absorbed all of the water. Place the bulgur wheat into a small bowl and cover with 50ml/2fl oz of boiling water. Stir, then set aside for 20 minutes, or until the bulgur wheat has absorbed all of the water. Cut out the green stalks from the tomatoes and make a small cross at each of the bases. Place the tomatoes into a separate bowl and cover with boiling water. Set aside for 30 seconds, then drain away the water. Cut out the green stalks from the tomatoes and make a small cross at each of the bases. Place the tomatoes into a separate bowl and cover with boiling water. Set aside for 30 seconds, then drain away the water. When the tomatoes are cool enough to handle, peel and discard the skins. Cut the tomatoes into quarters, discard the seeds and dice the flesh. Transfer the diced tomatoes to a serving bowl. When the tomatoes are cool enough to handle, peel and discard the skins. Cut the tomatoes into quarters, discard the seeds and dice the flesh. Transfer the diced tomatoes to a serving bowl. Add the parsley, mint and onion to the tomatoes and mix well until combined. Add the parsley, mint and onion to the tomatoes and mix well until combined. When the bulgur wheat has absorbed all of the water, fluff it using a fork until the grains are separated. Add the bulgur wheat to the tomato mixture. When the bulgur wheat has absorbed all of the water, fluff it using a fork until the grains are separated. Add the bulgur wheat to the tomato mixture. Drizzle over the lemon juice and olive oil and season, to taste, with salt. Mix well to coat the ingredients in the liquid. Drizzle over the lemon juice and olive oil and season, to taste, with salt. Mix well to coat the ingredients in the liquid. To serve, divide the tabbouleh equally among four serving plates. Place one grilled flatbread alongside each. To serve, divide the tabbouleh equally among four serving plates. Place one grilled flatbread alongside each. | {
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"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tabbouleh_91782_16x9.jpg A must at any barbeque, this fresh tasting tabbouleh salad is more herbs than bulgar, as is traditional. 25g/1oz bulgur wheat2 large, ripe vine tomatoeslarge bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped small bunch fresh mint leaves, washed, dried, finely chopped1 small red onion, peeled, finely chopped2-3 tbsp freshly squeezed lemon juice2-3 tbsp extra virgin olive oilsea salt flakes4 ready-made flatbreads, to serve 25g/1oz bulgur wheat 2 large, ripe vine tomatoes large bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped small bunch fresh mint leaves, washed, dried, finely chopped 1 small red onion, peeled, finely chopped 2-3 tbsp freshly squeezed lemon juice 2-3 tbsp extra virgin olive oil sea salt flakes 4 ready-made flatbreads, to serve Method Place the bulgur wheat into a small bowl and cover with 50ml/2fl oz of boiling water. Stir, then set aside for 20 minutes, or until the bulgur wheat has absorbed all of the water. Cut out the green stalks from the tomatoes and make a small cross at each of the bases. Place the tomatoes into a separate bowl and cover with boiling water. Set aside for 30 seconds, then drain away the water. When the tomatoes are cool enough to handle, peel and discard the skins. Cut the tomatoes into quarters, discard the seeds and dice the flesh. Transfer the diced tomatoes to a serving bowl. Add the parsley, mint and onion to the tomatoes and mix well until combined. When the bulgur wheat has absorbed all of the water, fluff it using a fork until the grains are separated. Add the bulgur wheat to the tomato mixture.Drizzle over the lemon juice and olive oil and season, to taste, with salt. Mix well to coat the ingredients in the liquid. To serve, divide the tabbouleh equally among four serving plates. Place one grilled flatbread alongside each. Place the bulgur wheat into a small bowl and cover with 50ml/2fl oz of boiling water. Stir, then set aside for 20 minutes, or until the bulgur wheat has absorbed all of the water. Place the bulgur wheat into a small bowl and cover with 50ml/2fl oz of boiling water. Stir, then set aside for 20 minutes, or until the bulgur wheat has absorbed all of the water. Cut out the green stalks from the tomatoes and make a small cross at each of the bases. Place the tomatoes into a separate bowl and cover with boiling water. Set aside for 30 seconds, then drain away the water. Cut out the green stalks from the tomatoes and make a small cross at each of the bases. Place the tomatoes into a separate bowl and cover with boiling water. Set aside for 30 seconds, then drain away the water. When the tomatoes are cool enough to handle, peel and discard the skins. Cut the tomatoes into quarters, discard the seeds and dice the flesh. Transfer the diced tomatoes to a serving bowl. When the tomatoes are cool enough to handle, peel and discard the skins. Cut the tomatoes into quarters, discard the seeds and dice the flesh. Transfer the diced tomatoes to a serving bowl. Add the parsley, mint and onion to the tomatoes and mix well until combined. Add the parsley, mint and onion to the tomatoes and mix well until combined. When the bulgur wheat has absorbed all of the water, fluff it using a fork until the grains are separated. Add the bulgur wheat to the tomato mixture. When the bulgur wheat has absorbed all of the water, fluff it using a fork until the grains are separated. Add the bulgur wheat to the tomato mixture. Drizzle over the lemon juice and olive oil and season, to taste, with salt. Mix well to coat the ingredients in the liquid. Drizzle over the lemon juice and olive oil and season, to taste, with salt. Mix well to coat the ingredients in the liquid. To serve, divide the tabbouleh equally among four serving plates. Place one grilled flatbread alongside each. To serve, divide the tabbouleh equally among four serving plates. Place one grilled flatbread alongside each."
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} | 0b5164255b3bd927c175360351fe70ec61e690816f49ff7ab6bd91b294de1cb9 | Jumbo lentil rolls recipe
An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jumbo_lentil_rolls_81869_16x9.jpg These are veggie sausage rolls with a generous filling of goats’ cheese, lentils and herbs. They are a surprise hit that works brilliantly for sharing with friends and buffet spreads. Try to serve them warm as they are much nicer that way. 125g/4½oz dried Puy lentils115g/4oz soft goats’ cheese115g/4oz sun-blushed tomatoes, chopped3 tbsp chopped fresh mint55g/2oz mature cheddar, coarsely grated2 tsp ground cumin1 x 375g packet of ready-rolled all-butter puff pastry1 free-range egg, beatensalt and freshly ground black pepper 125g/4½oz dried Puy lentils 115g/4oz soft goats’ cheese 115g/4oz sun-blushed tomatoes, chopped 3 tbsp chopped fresh mint 55g/2oz mature cheddar, coarsely grated 2 tsp ground cumin 1 x 375g packet of ready-rolled all-butter puff pastry 1 free-range egg, beaten salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper.Place the lentils in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer gently for about 20 minutes until tender (or cook according to packet instructions). Drain and leave to cool.Place the cooked lentils in a mixing bowl. Add the goats’ cheese, tomatoes, mint, cheddar and cumin. Season generously with salt and pepper and stir to combine.Unroll the pastry, with the long side nearest to you. Cut the pastry in half horizontally to make two rectangles. Brush the pastry all over, with the beaten egg.Spoon half of the lentil mixture along a long edge about 4cm/1½in from the edge. Fold the pastry over the lentil mixture and press down to encase it (to make a long lentil roll). Press with a fork to seal the seam and make a neat edge. Repeat with the remaining pastry and lentil mixture to make a second roll.Place the rolls on the prepared baking tray and brush with the remaining beaten egg. Bake for 25 minutes, or until golden and crisp. Slice into portions and serve warm. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper. Place the lentils in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer gently for about 20 minutes until tender (or cook according to packet instructions). Drain and leave to cool. Place the lentils in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer gently for about 20 minutes until tender (or cook according to packet instructions). Drain and leave to cool. Place the cooked lentils in a mixing bowl. Add the goats’ cheese, tomatoes, mint, cheddar and cumin. Season generously with salt and pepper and stir to combine. Place the cooked lentils in a mixing bowl. Add the goats’ cheese, tomatoes, mint, cheddar and cumin. Season generously with salt and pepper and stir to combine. Unroll the pastry, with the long side nearest to you. Cut the pastry in half horizontally to make two rectangles. Brush the pastry all over, with the beaten egg. Unroll the pastry, with the long side nearest to you. Cut the pastry in half horizontally to make two rectangles. Brush the pastry all over, with the beaten egg. Spoon half of the lentil mixture along a long edge about 4cm/1½in from the edge. Fold the pastry over the lentil mixture and press down to encase it (to make a long lentil roll). Press with a fork to seal the seam and make a neat edge. Repeat with the remaining pastry and lentil mixture to make a second roll. Spoon half of the lentil mixture along a long edge about 4cm/1½in from the edge. Fold the pastry over the lentil mixture and press down to encase it (to make a long lentil roll). Press with a fork to seal the seam and make a neat edge. Repeat with the remaining pastry and lentil mixture to make a second roll. Place the rolls on the prepared baking tray and brush with the remaining beaten egg. Bake for 25 minutes, or until golden and crisp. Slice into portions and serve warm. Place the rolls on the prepared baking tray and brush with the remaining beaten egg. Bake for 25 minutes, or until golden and crisp. Slice into portions and serve warm. Recipe tips Sun-blushed tomatoes are sometimes sold as semi-dried tomatoes, slow roasted tomatoes or sun soaked tomatoes. The rolls can be made the day before and reheated to serve. | {
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"content": "An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jumbo_lentil_rolls_81869_16x9.jpg These are veggie sausage rolls with a generous filling of goats’ cheese, lentils and herbs. They are a surprise hit that works brilliantly for sharing with friends and buffet spreads. Try to serve them warm as they are much nicer that way. 125g/4½oz dried Puy lentils115g/4oz soft goats’ cheese115g/4oz sun-blushed tomatoes, chopped3 tbsp chopped fresh mint55g/2oz mature cheddar, coarsely grated2 tsp ground cumin1 x 375g packet of ready-rolled all-butter puff pastry1 free-range egg, beatensalt and freshly ground black pepper 125g/4½oz dried Puy lentils 115g/4oz soft goats’ cheese 115g/4oz sun-blushed tomatoes, chopped 3 tbsp chopped fresh mint 55g/2oz mature cheddar, coarsely grated 2 tsp ground cumin 1 x 375g packet of ready-rolled all-butter puff pastry 1 free-range egg, beaten salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper.Place the lentils in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer gently for about 20 minutes until tender (or cook according to packet instructions). Drain and leave to cool.Place the cooked lentils in a mixing bowl. Add the goats’ cheese, tomatoes, mint, cheddar and cumin. Season generously with salt and pepper and stir to combine.Unroll the pastry, with the long side nearest to you. Cut the pastry in half horizontally to make two rectangles. Brush the pastry all over, with the beaten egg.Spoon half of the lentil mixture along a long edge about 4cm/1½in from the edge. Fold the pastry over the lentil mixture and press down to encase it (to make a long lentil roll). Press with a fork to seal the seam and make a neat edge. Repeat with the remaining pastry and lentil mixture to make a second roll.Place the rolls on the prepared baking tray and brush with the remaining beaten egg. Bake for 25 minutes, or until golden and crisp. Slice into portions and serve warm. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking paper. Place the lentils in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer gently for about 20 minutes until tender (or cook according to packet instructions). Drain and leave to cool. Place the lentils in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer gently for about 20 minutes until tender (or cook according to packet instructions). Drain and leave to cool. Place the cooked lentils in a mixing bowl. Add the goats’ cheese, tomatoes, mint, cheddar and cumin. Season generously with salt and pepper and stir to combine. Place the cooked lentils in a mixing bowl. Add the goats’ cheese, tomatoes, mint, cheddar and cumin. Season generously with salt and pepper and stir to combine. Unroll the pastry, with the long side nearest to you. Cut the pastry in half horizontally to make two rectangles. Brush the pastry all over, with the beaten egg. Unroll the pastry, with the long side nearest to you. Cut the pastry in half horizontally to make two rectangles. Brush the pastry all over, with the beaten egg. Spoon half of the lentil mixture along a long edge about 4cm/1½in from the edge. Fold the pastry over the lentil mixture and press down to encase it (to make a long lentil roll). Press with a fork to seal the seam and make a neat edge. Repeat with the remaining pastry and lentil mixture to make a second roll. Spoon half of the lentil mixture along a long edge about 4cm/1½in from the edge. Fold the pastry over the lentil mixture and press down to encase it (to make a long lentil roll). Press with a fork to seal the seam and make a neat edge. Repeat with the remaining pastry and lentil mixture to make a second roll. Place the rolls on the prepared baking tray and brush with the remaining beaten egg. Bake for 25 minutes, or until golden and crisp. Slice into portions and serve warm. Place the rolls on the prepared baking tray and brush with the remaining beaten egg. Bake for 25 minutes, or until golden and crisp. Slice into portions and serve warm. Recipe tips Sun-blushed tomatoes are sometimes sold as semi-dried tomatoes, slow roasted tomatoes or sun soaked tomatoes. The rolls can be made the day before and reheated to serve."
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} | 2cc0e9d946b56be8d660c73cc7d6552474c844ad1626268c45cba4c3a5125f98 | Lentils and chorizo recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lentils_and_chorizo_45202_16x9.jpg These lentils are so full of flavour and are ready in the same time it takes to fry a few sausages. Ideally use Spanish chorizo sausages for cooking, which are now widely available. But you can happily substitute with ‘chorizo-style’ sausages or even plain. 2–3 tbsp extra virgin olive oil 1 banana shallot, peeled and very finely chopped1 carrot (approximately 120g/4½oz), peeled and very finely chopped2 garlic cloves, finely choppedsmall handful fresh flatleaf parsley, leaves and stems separated, both finely chopped400g tin green or Puy lentils in water (drained weight 240g/8¾oz) 4 chorizo sausages for cooking (approximately 240g/8¾oz total) 200g/7oz roast peppers from a jar, cut into 1cm/½in wide strips1 tbsp red wine vinegar12.5g/½oz fresh mint, leaves picked and finely chopped salt 2–3 tbsp extra virgin olive oil 1 banana shallot, peeled and very finely chopped 1 carrot (approximately 120g/4½oz), peeled and very finely chopped 2 garlic cloves, finely chopped small handful fresh flatleaf parsley, leaves and stems separated, both finely chopped 400g tin green or Puy lentils in water (drained weight 240g/8¾oz) 4 chorizo sausages for cooking (approximately 240g/8¾oz total) 200g/7oz roast peppers from a jar, cut into 1cm/½in wide strips 1 tbsp red wine vinegar 12.5g/½oz fresh mint, leaves picked and finely chopped salt Method Heat 2 teaspoons oil in a saucepan over a medium heat. Add the shallot, carrot and a big pinch of salt. Cook gently for 5 minutes to soften without colouring. Stir in the garlic and parsley stems. Cook for 1 minute then add the lentils, including the water from the tin. (If adding cooked lentils from a packet, add 150ml/5fl oz cold water too.) Simmer gently for 10 minutes.Meanwhile, heat 1 teaspoon oil in a frying pan that the chorizo will snuggly fit in. Cook the sausages for 10 minutes over a medium heat, turning frequently, until the chorizo are firm and lightly browned, with its oils leaching into the pan.Combine the peppers and any juices with the parsley leaves and 1 teaspoon rice wine vinegar in a small bowl.Check the lentils – they should be loose and flow in the liquid. Add a little water if needed and remove from the heat. Stir in the mint and 2 teaspoons red wine vinegar, then spoon into two shallow bowls. Divide the peppers mixture and chorizo between the bowls. Drizzle liberally with the remaining oil and any cooking oils from the frying pan. Serve immediately. Heat 2 teaspoons oil in a saucepan over a medium heat. Add the shallot, carrot and a big pinch of salt. Cook gently for 5 minutes to soften without colouring. Heat 2 teaspoons oil in a saucepan over a medium heat. Add the shallot, carrot and a big pinch of salt. Cook gently for 5 minutes to soften without colouring. Stir in the garlic and parsley stems. Cook for 1 minute then add the lentils, including the water from the tin. (If adding cooked lentils from a packet, add 150ml/5fl oz cold water too.) Simmer gently for 10 minutes. Stir in the garlic and parsley stems. Cook for 1 minute then add the lentils, including the water from the tin. (If adding cooked lentils from a packet, add 150ml/5fl oz cold water too.) Simmer gently for 10 minutes. Meanwhile, heat 1 teaspoon oil in a frying pan that the chorizo will snuggly fit in. Cook the sausages for 10 minutes over a medium heat, turning frequently, until the chorizo are firm and lightly browned, with its oils leaching into the pan. Meanwhile, heat 1 teaspoon oil in a frying pan that the chorizo will snuggly fit in. Cook the sausages for 10 minutes over a medium heat, turning frequently, until the chorizo are firm and lightly browned, with its oils leaching into the pan. Combine the peppers and any juices with the parsley leaves and 1 teaspoon rice wine vinegar in a small bowl. Combine the peppers and any juices with the parsley leaves and 1 teaspoon rice wine vinegar in a small bowl. Check the lentils – they should be loose and flow in the liquid. Add a little water if needed and remove from the heat. Stir in the mint and 2 teaspoons red wine vinegar, then spoon into two shallow bowls. Check the lentils – they should be loose and flow in the liquid. Add a little water if needed and remove from the heat. Stir in the mint and 2 teaspoons red wine vinegar, then spoon into two shallow bowls. Divide the peppers mixture and chorizo between the bowls. Drizzle liberally with the remaining oil and any cooking oils from the frying pan. Serve immediately. Divide the peppers mixture and chorizo between the bowls. Drizzle liberally with the remaining oil and any cooking oils from the frying pan. Serve immediately. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lentils_and_chorizo_45202_16x9.jpg These lentils are so full of flavour and are ready in the same time it takes to fry a few sausages. Ideally use Spanish chorizo sausages for cooking, which are now widely available. But you can happily substitute with ‘chorizo-style’ sausages or even plain. 2–3 tbsp extra virgin olive oil 1 banana shallot, peeled and very finely chopped1 carrot (approximately 120g/4½oz), peeled and very finely chopped2 garlic cloves, finely choppedsmall handful fresh flatleaf parsley, leaves and stems separated, both finely chopped400g tin green or Puy lentils in water (drained weight 240g/8¾oz) 4 chorizo sausages for cooking (approximately 240g/8¾oz total) 200g/7oz roast peppers from a jar, cut into 1cm/½in wide strips1 tbsp red wine vinegar12.5g/½oz fresh mint, leaves picked and finely chopped salt 2–3 tbsp extra virgin olive oil 1 banana shallot, peeled and very finely chopped 1 carrot (approximately 120g/4½oz), peeled and very finely chopped 2 garlic cloves, finely chopped small handful fresh flatleaf parsley, leaves and stems separated, both finely chopped 400g tin green or Puy lentils in water (drained weight 240g/8¾oz) 4 chorizo sausages for cooking (approximately 240g/8¾oz total) 200g/7oz roast peppers from a jar, cut into 1cm/½in wide strips 1 tbsp red wine vinegar 12.5g/½oz fresh mint, leaves picked and finely chopped salt Method Heat 2 teaspoons oil in a saucepan over a medium heat. Add the shallot, carrot and a big pinch of salt. Cook gently for 5 minutes to soften without colouring. Stir in the garlic and parsley stems. Cook for 1 minute then add the lentils, including the water from the tin. (If adding cooked lentils from a packet, add 150ml/5fl oz cold water too.) Simmer gently for 10 minutes.Meanwhile, heat 1 teaspoon oil in a frying pan that the chorizo will snuggly fit in. Cook the sausages for 10 minutes over a medium heat, turning frequently, until the chorizo are firm and lightly browned, with its oils leaching into the pan.Combine the peppers and any juices with the parsley leaves and 1 teaspoon rice wine vinegar in a small bowl.Check the lentils – they should be loose and flow in the liquid. Add a little water if needed and remove from the heat. Stir in the mint and 2 teaspoons red wine vinegar, then spoon into two shallow bowls. Divide the peppers mixture and chorizo between the bowls. Drizzle liberally with the remaining oil and any cooking oils from the frying pan. Serve immediately. Heat 2 teaspoons oil in a saucepan over a medium heat. Add the shallot, carrot and a big pinch of salt. Cook gently for 5 minutes to soften without colouring. Heat 2 teaspoons oil in a saucepan over a medium heat. Add the shallot, carrot and a big pinch of salt. Cook gently for 5 minutes to soften without colouring. Stir in the garlic and parsley stems. Cook for 1 minute then add the lentils, including the water from the tin. (If adding cooked lentils from a packet, add 150ml/5fl oz cold water too.) Simmer gently for 10 minutes. Stir in the garlic and parsley stems. Cook for 1 minute then add the lentils, including the water from the tin. (If adding cooked lentils from a packet, add 150ml/5fl oz cold water too.) Simmer gently for 10 minutes. Meanwhile, heat 1 teaspoon oil in a frying pan that the chorizo will snuggly fit in. Cook the sausages for 10 minutes over a medium heat, turning frequently, until the chorizo are firm and lightly browned, with its oils leaching into the pan. Meanwhile, heat 1 teaspoon oil in a frying pan that the chorizo will snuggly fit in. Cook the sausages for 10 minutes over a medium heat, turning frequently, until the chorizo are firm and lightly browned, with its oils leaching into the pan. Combine the peppers and any juices with the parsley leaves and 1 teaspoon rice wine vinegar in a small bowl. Combine the peppers and any juices with the parsley leaves and 1 teaspoon rice wine vinegar in a small bowl. Check the lentils – they should be loose and flow in the liquid. Add a little water if needed and remove from the heat. Stir in the mint and 2 teaspoons red wine vinegar, then spoon into two shallow bowls. Check the lentils – they should be loose and flow in the liquid. Add a little water if needed and remove from the heat. Stir in the mint and 2 teaspoons red wine vinegar, then spoon into two shallow bowls. Divide the peppers mixture and chorizo between the bowls. Drizzle liberally with the remaining oil and any cooking oils from the frying pan. Serve immediately. Divide the peppers mixture and chorizo between the bowls. Drizzle liberally with the remaining oil and any cooking oils from the frying pan. Serve immediately."
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} | 5825b0330c2abcde30d0a64816c02dab0c7d7a0ce714904918eb953542ddd9f5 | Lentil and goats' cheese salad recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentils_and_goats_cheese_09590_16x9.jpg This combination of earthy lentils, tangy goats' cheese and fragrant basil is really satisfying. Serve it with salad leaves and crusty bread. Each serving provides 288 kcal, 20.5g protein, 24.5g carbohydrates (of which 1g sugars), 11g fat (of which 7g saturates), 6g fibre and 0.6g salt. 100g/3½oz small green lentils, such as puy 1 garlic clove, crushed½ lemon, juice only2 tbsp extra virgin olive oil 20g/1oz fresh basil, roughly torn75g/3oz goats' cheese salt and freshly ground black pepper 100g/3½oz small green lentils, such as puy 1 garlic clove, crushed ½ lemon, juice only 2 tbsp extra virgin olive oil 20g/1oz fresh basil, roughly torn 75g/3oz goats' cheese salt and freshly ground black pepper Method Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender. Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil and three-quarters of the basil, then season.Crumble over the goats' cheese and scatter over the rest of the basil. Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender. Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender. Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil and three-quarters of the basil, then season. Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil and three-quarters of the basil, then season. Crumble over the goats' cheese and scatter over the rest of the basil. Crumble over the goats' cheese and scatter over the rest of the basil. | {
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"title": "Lentil and goats' cheese salad recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentils_and_goats_cheese_09590_16x9.jpg This combination of earthy lentils, tangy goats' cheese and fragrant basil is really satisfying. Serve it with salad leaves and crusty bread. Each serving provides 288 kcal, 20.5g protein, 24.5g carbohydrates (of which 1g sugars), 11g fat (of which 7g saturates), 6g fibre and 0.6g salt. 100g/3½oz small green lentils, such as puy 1 garlic clove, crushed½ lemon, juice only2 tbsp extra virgin olive oil 20g/1oz fresh basil, roughly torn75g/3oz goats' cheese salt and freshly ground black pepper 100g/3½oz small green lentils, such as puy 1 garlic clove, crushed ½ lemon, juice only 2 tbsp extra virgin olive oil 20g/1oz fresh basil, roughly torn 75g/3oz goats' cheese salt and freshly ground black pepper Method Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender. Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil and three-quarters of the basil, then season.Crumble over the goats' cheese and scatter over the rest of the basil. Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender. Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender. Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil and three-quarters of the basil, then season. Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil and three-quarters of the basil, then season. Crumble over the goats' cheese and scatter over the rest of the basil. Crumble over the goats' cheese and scatter over the rest of the basil."
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} | f85400416e8aa0eb6f1d31111c082b82de860aba7194bf65f86f456fbedba12d | Roast squash with pepper sauce recipe
Roast squash with charred red pepper sauce An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_squash_with_50959_16x9.jpg Seema's veg-tastic main is packed with nutrients and fibre! This is a great way to turn leftover squash or pumpkin into a tasty meal. Each serving provides, 592 kcal, 49g carbohydrates (of which 17g sugars), 31g fat (8g saturated fat), 21g protein, 15g fibre, 0.71g salt. 1 butternut squash, seeds removed and cut into 2cm/¾in thick wedges1 tbsp olive oil1 tsp ground cumin1 tsp chilli powder4 tomatoessalt and freshly ground black pepper 1 butternut squash, seeds removed and cut into 2cm/¾in thick wedges 1 tbsp olive oil 1 tsp ground cumin 1 tsp chilli powder 4 tomatoes salt and freshly ground black pepper 300g jar roasted red peppers. drained2 tbsp olive oil 5 garlic cloves, crushed1 tsp ground cumin1 tsp chilli powder 300g jar roasted red peppers. drained 2 tbsp olive oil 5 garlic cloves, crushed 1 tsp ground cumin 1 tsp chilli powder 2 x 250g packets cooked Puy lentilsbunch fresh flatleaf parsley, finely choppedbunch fresh coriander, finely chopped1 lemon, zest and juice2 tbsp extra virgin olive oil1 tbsp cider vinegar100g/3½oz goats’ cheese, to garnish 2 x 250g packets cooked Puy lentils bunch fresh flatleaf parsley, finely chopped bunch fresh coriander, finely chopped 1 lemon, zest and juice 2 tbsp extra virgin olive oil 1 tbsp cider vinegar 100g/3½oz goats’ cheese, to garnish Method To make the squash, preheat the oven to 200C/180C Fan/Gas 6. Tip the squash into a large roasting tin, add the oil, cumin, chilli powder and salt and toss together. Nestle the tomatoes between the pieces of squash then roast for 20 minutes until the tomato skins begin to char and fall away.Remove the tomatoes from the roasting tin and leave to cool. Return the squash to the oven for a further 15–20 minutes until softened and caramelised,To make the sauce, peel away and discard the tomato skins, then finely chop the flesh with the red peppers. Heat the oil in a saucepan over a medium heat, add the garlic and fry gently for 3–4 minutes until golden. Add the chopped tomatoes and peppers, cumin and chilli powder. Cook for 30 seconds until fragrant and then add 100ml/3½fl oz of water. Bring to the boil then reduce the heat and simmer for 5 minutes until thickened. Season with salt and pepper.Meanwhile, tip the lentils into a large bowl and add the parsley, coriander, lemon juice, oil and vinegar. Season with salt and pepper and mix everything together.Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese over the top and garnish with the lemon zest. Serve immediately. To make the squash, preheat the oven to 200C/180C Fan/Gas 6. Tip the squash into a large roasting tin, add the oil, cumin, chilli powder and salt and toss together. Nestle the tomatoes between the pieces of squash then roast for 20 minutes until the tomato skins begin to char and fall away. To make the squash, preheat the oven to 200C/180C Fan/Gas 6. Tip the squash into a large roasting tin, add the oil, cumin, chilli powder and salt and toss together. Nestle the tomatoes between the pieces of squash then roast for 20 minutes until the tomato skins begin to char and fall away. Remove the tomatoes from the roasting tin and leave to cool. Return the squash to the oven for a further 15–20 minutes until softened and caramelised, Remove the tomatoes from the roasting tin and leave to cool. Return the squash to the oven for a further 15–20 minutes until softened and caramelised, To make the sauce, peel away and discard the tomato skins, then finely chop the flesh with the red peppers. Heat the oil in a saucepan over a medium heat, add the garlic and fry gently for 3–4 minutes until golden. Add the chopped tomatoes and peppers, cumin and chilli powder. Cook for 30 seconds until fragrant and then add 100ml/3½fl oz of water. Bring to the boil then reduce the heat and simmer for 5 minutes until thickened. Season with salt and pepper. To make the sauce, peel away and discard the tomato skins, then finely chop the flesh with the red peppers. Heat the oil in a saucepan over a medium heat, add the garlic and fry gently for 3–4 minutes until golden. Add the chopped tomatoes and peppers, cumin and chilli powder. Cook for 30 seconds until fragrant and then add 100ml/3½fl oz of water. Bring to the boil then reduce the heat and simmer for 5 minutes until thickened. Season with salt and pepper. Meanwhile, tip the lentils into a large bowl and add the parsley, coriander, lemon juice, oil and vinegar. Season with salt and pepper and mix everything together. Meanwhile, tip the lentils into a large bowl and add the parsley, coriander, lemon juice, oil and vinegar. Season with salt and pepper and mix everything together. Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese over the top and garnish with the lemon zest. Serve immediately. Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese over the top and garnish with the lemon zest. Serve immediately. Recipe tips Don’t bother peeling the squash, the skin softens after the long roast and contains lots of fibre. | {
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"content": "Roast squash with charred red pepper sauce An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_squash_with_50959_16x9.jpg Seema's veg-tastic main is packed with nutrients and fibre! This is a great way to turn leftover squash or pumpkin into a tasty meal. Each serving provides, 592 kcal, 49g carbohydrates (of which 17g sugars), 31g fat (8g saturated fat), 21g protein, 15g fibre, 0.71g salt. 1 butternut squash, seeds removed and cut into 2cm/¾in thick wedges1 tbsp olive oil1 tsp ground cumin1 tsp chilli powder4 tomatoessalt and freshly ground black pepper 1 butternut squash, seeds removed and cut into 2cm/¾in thick wedges 1 tbsp olive oil 1 tsp ground cumin 1 tsp chilli powder 4 tomatoes salt and freshly ground black pepper 300g jar roasted red peppers. drained2 tbsp olive oil 5 garlic cloves, crushed1 tsp ground cumin1 tsp chilli powder 300g jar roasted red peppers. drained 2 tbsp olive oil 5 garlic cloves, crushed 1 tsp ground cumin 1 tsp chilli powder 2 x 250g packets cooked Puy lentilsbunch fresh flatleaf parsley, finely choppedbunch fresh coriander, finely chopped1 lemon, zest and juice2 tbsp extra virgin olive oil1 tbsp cider vinegar100g/3½oz goats’ cheese, to garnish 2 x 250g packets cooked Puy lentils bunch fresh flatleaf parsley, finely chopped bunch fresh coriander, finely chopped 1 lemon, zest and juice 2 tbsp extra virgin olive oil 1 tbsp cider vinegar 100g/3½oz goats’ cheese, to garnish Method To make the squash, preheat the oven to 200C/180C Fan/Gas 6. Tip the squash into a large roasting tin, add the oil, cumin, chilli powder and salt and toss together. Nestle the tomatoes between the pieces of squash then roast for 20 minutes until the tomato skins begin to char and fall away.Remove the tomatoes from the roasting tin and leave to cool. Return the squash to the oven for a further 15–20 minutes until softened and caramelised,To make the sauce, peel away and discard the tomato skins, then finely chop the flesh with the red peppers. Heat the oil in a saucepan over a medium heat, add the garlic and fry gently for 3–4 minutes until golden. Add the chopped tomatoes and peppers, cumin and chilli powder. Cook for 30 seconds until fragrant and then add 100ml/3½fl oz of water. Bring to the boil then reduce the heat and simmer for 5 minutes until thickened. Season with salt and pepper.Meanwhile, tip the lentils into a large bowl and add the parsley, coriander, lemon juice, oil and vinegar. Season with salt and pepper and mix everything together.Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese over the top and garnish with the lemon zest. Serve immediately. To make the squash, preheat the oven to 200C/180C Fan/Gas 6. Tip the squash into a large roasting tin, add the oil, cumin, chilli powder and salt and toss together. Nestle the tomatoes between the pieces of squash then roast for 20 minutes until the tomato skins begin to char and fall away. To make the squash, preheat the oven to 200C/180C Fan/Gas 6. Tip the squash into a large roasting tin, add the oil, cumin, chilli powder and salt and toss together. Nestle the tomatoes between the pieces of squash then roast for 20 minutes until the tomato skins begin to char and fall away. Remove the tomatoes from the roasting tin and leave to cool. Return the squash to the oven for a further 15–20 minutes until softened and caramelised, Remove the tomatoes from the roasting tin and leave to cool. Return the squash to the oven for a further 15–20 minutes until softened and caramelised, To make the sauce, peel away and discard the tomato skins, then finely chop the flesh with the red peppers. Heat the oil in a saucepan over a medium heat, add the garlic and fry gently for 3–4 minutes until golden. Add the chopped tomatoes and peppers, cumin and chilli powder. Cook for 30 seconds until fragrant and then add 100ml/3½fl oz of water. Bring to the boil then reduce the heat and simmer for 5 minutes until thickened. Season with salt and pepper. To make the sauce, peel away and discard the tomato skins, then finely chop the flesh with the red peppers. Heat the oil in a saucepan over a medium heat, add the garlic and fry gently for 3–4 minutes until golden. Add the chopped tomatoes and peppers, cumin and chilli powder. Cook for 30 seconds until fragrant and then add 100ml/3½fl oz of water. Bring to the boil then reduce the heat and simmer for 5 minutes until thickened. Season with salt and pepper. Meanwhile, tip the lentils into a large bowl and add the parsley, coriander, lemon juice, oil and vinegar. Season with salt and pepper and mix everything together. Meanwhile, tip the lentils into a large bowl and add the parsley, coriander, lemon juice, oil and vinegar. Season with salt and pepper and mix everything together. Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese over the top and garnish with the lemon zest. Serve immediately. Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese over the top and garnish with the lemon zest. Serve immediately. Recipe tips Don’t bother peeling the squash, the skin softens after the long roast and contains lots of fibre."
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} | a9a4d77dfe0f83ae3a9c298852a19a3e710b19984036d664fab65d7d2fdbf665 | Roasted cauliflower and lentil salad recipe
Roasted cauliflower and lentil salad with red pepper sauce An average of 3.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_cauliflower_and_49517_16x9.jpg This hearty, spiced vegan salad with a rich, tangy dressing is full of goodness and perfect for winter. This meal provides 552 kcal, 29g protein, 57g carbohydrate (of which 9g sugars), 23g fat (of which 5g saturates), 11g fibre and 0.4g salt per portion. 1 large cauliflower (approximately 550g/1lb 4oz), outer leaves and stalk removed, separated into equal-sized florets2 tsp coconut oil or ghee1 tsp ground cumin pinch sea salt flakes, or to taste350g/12oz Puy lentils, soaked overnight1 bay leaf1 tbsp extra virgin olive oilhandful finely chopped fresh flatleaf parsley 1 large cauliflower (approximately 550g/1lb 4oz), outer leaves and stalk removed, separated into equal-sized florets 2 tsp coconut oil or ghee 1 tsp ground cumin pinch sea salt flakes, or to taste 350g/12oz Puy lentils, soaked overnight 1 bay leaf 1 tbsp extra virgin olive oil handful finely chopped fresh flatleaf parsley 1 large red pepper, preferably Romano, stalk and seeds removed, cut lengthways into quarters70g/2½oz cashews, soaked for 4-6 hours1 garlic clove3 tbsp extra virgin olive oil2 tbsp lemon juicepinch chilli flakes (optional)sea salt and freshly ground black pepper 1 large red pepper, preferably Romano, stalk and seeds removed, cut lengthways into quarters 70g/2½oz cashews, soaked for 4-6 hours 1 garlic clove 3 tbsp extra virgin olive oil 2 tbsp lemon juice pinch chilli flakes (optional) sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Arrange the cauliflower florets on a baking tray. Rub each with a little coconut oil and sprinkle over the cumin and salt. Roast for 25-30 minutes, turning the florets halfway through cooking, until browned all over and tender when pierced in the centre with a sharp knife.Meanwhile, for the sauce, arrange the red pepper quarters on a baking tray and sprinkle with salt. Roast in the oven for 12-15 minutes, or until soft with blackened, loosened skins.Drain the lentils and rinse thoroughly in cold water. Put in a large saucepan and pour over 700ml/1¼ pints of cold water. Add the bay leaf. Bring to the boil, then reduce and simmer for 12-15 minutes, or until tender. Drain well and transfer to a large bowl. Sprinkle over the sea salt and drizzle with olive oil, stirring well to coat the lentils. Set aside.Transfer the roasted peppers to a food processor. Drain the cashew nuts and rinse thoroughly. Add the cashew nuts and remaining sauce ingredients to the food processor, blending until smooth and thick. Season with salt and pepper. Add a dash of cold water if the sauce is too thick.Just before serving, stir the roasted cauliflower and parsley into the lentils.Spoon the salad onto serving plates, drizzle a little of the red-pepper sauce over each portion and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Arrange the cauliflower florets on a baking tray. Rub each with a little coconut oil and sprinkle over the cumin and salt. Roast for 25-30 minutes, turning the florets halfway through cooking, until browned all over and tender when pierced in the centre with a sharp knife. Arrange the cauliflower florets on a baking tray. Rub each with a little coconut oil and sprinkle over the cumin and salt. Roast for 25-30 minutes, turning the florets halfway through cooking, until browned all over and tender when pierced in the centre with a sharp knife. Meanwhile, for the sauce, arrange the red pepper quarters on a baking tray and sprinkle with salt. Roast in the oven for 12-15 minutes, or until soft with blackened, loosened skins. Meanwhile, for the sauce, arrange the red pepper quarters on a baking tray and sprinkle with salt. Roast in the oven for 12-15 minutes, or until soft with blackened, loosened skins. Drain the lentils and rinse thoroughly in cold water. Put in a large saucepan and pour over 700ml/1¼ pints of cold water. Add the bay leaf. Bring to the boil, then reduce and simmer for 12-15 minutes, or until tender. Drain well and transfer to a large bowl. Sprinkle over the sea salt and drizzle with olive oil, stirring well to coat the lentils. Set aside. Drain the lentils and rinse thoroughly in cold water. Put in a large saucepan and pour over 700ml/1¼ pints of cold water. Add the bay leaf. Bring to the boil, then reduce and simmer for 12-15 minutes, or until tender. Drain well and transfer to a large bowl. Sprinkle over the sea salt and drizzle with olive oil, stirring well to coat the lentils. Set aside. Transfer the roasted peppers to a food processor. Drain the cashew nuts and rinse thoroughly. Add the cashew nuts and remaining sauce ingredients to the food processor, blending until smooth and thick. Season with salt and pepper. Add a dash of cold water if the sauce is too thick. Transfer the roasted peppers to a food processor. Drain the cashew nuts and rinse thoroughly. Add the cashew nuts and remaining sauce ingredients to the food processor, blending until smooth and thick. Season with salt and pepper. Add a dash of cold water if the sauce is too thick. Just before serving, stir the roasted cauliflower and parsley into the lentils. Just before serving, stir the roasted cauliflower and parsley into the lentils. Spoon the salad onto serving plates, drizzle a little of the red-pepper sauce over each portion and serve. Spoon the salad onto serving plates, drizzle a little of the red-pepper sauce over each portion and serve. Recipe tips Tip 1: Any leftover sauce can be frozen or stored in an airtight container in the fridge for up to 1 week. Tip 2: When roasting the cauliflower, make sure the florets are well spaced out so that they roast rather than steam. Tip 3: If you can’t soak the lentils, rinse them thoroughly then cook according to the packet instructions. | {
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"title": "Roasted cauliflower and lentil salad recipe",
"content": "Roasted cauliflower and lentil salad with red pepper sauce An average of 3.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_cauliflower_and_49517_16x9.jpg This hearty, spiced vegan salad with a rich, tangy dressing is full of goodness and perfect for winter. This meal provides 552 kcal, 29g protein, 57g carbohydrate (of which 9g sugars), 23g fat (of which 5g saturates), 11g fibre and 0.4g salt per portion. 1 large cauliflower (approximately 550g/1lb 4oz), outer leaves and stalk removed, separated into equal-sized florets2 tsp coconut oil or ghee1 tsp ground cumin pinch sea salt flakes, or to taste350g/12oz Puy lentils, soaked overnight1 bay leaf1 tbsp extra virgin olive oilhandful finely chopped fresh flatleaf parsley 1 large cauliflower (approximately 550g/1lb 4oz), outer leaves and stalk removed, separated into equal-sized florets 2 tsp coconut oil or ghee 1 tsp ground cumin pinch sea salt flakes, or to taste 350g/12oz Puy lentils, soaked overnight 1 bay leaf 1 tbsp extra virgin olive oil handful finely chopped fresh flatleaf parsley 1 large red pepper, preferably Romano, stalk and seeds removed, cut lengthways into quarters70g/2½oz cashews, soaked for 4-6 hours1 garlic clove3 tbsp extra virgin olive oil2 tbsp lemon juicepinch chilli flakes (optional)sea salt and freshly ground black pepper 1 large red pepper, preferably Romano, stalk and seeds removed, cut lengthways into quarters 70g/2½oz cashews, soaked for 4-6 hours 1 garlic clove 3 tbsp extra virgin olive oil 2 tbsp lemon juice pinch chilli flakes (optional) sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Arrange the cauliflower florets on a baking tray. Rub each with a little coconut oil and sprinkle over the cumin and salt. Roast for 25-30 minutes, turning the florets halfway through cooking, until browned all over and tender when pierced in the centre with a sharp knife.Meanwhile, for the sauce, arrange the red pepper quarters on a baking tray and sprinkle with salt. Roast in the oven for 12-15 minutes, or until soft with blackened, loosened skins.Drain the lentils and rinse thoroughly in cold water. Put in a large saucepan and pour over 700ml/1¼ pints of cold water. Add the bay leaf. Bring to the boil, then reduce and simmer for 12-15 minutes, or until tender. Drain well and transfer to a large bowl. Sprinkle over the sea salt and drizzle with olive oil, stirring well to coat the lentils. Set aside.Transfer the roasted peppers to a food processor. Drain the cashew nuts and rinse thoroughly. Add the cashew nuts and remaining sauce ingredients to the food processor, blending until smooth and thick. Season with salt and pepper. Add a dash of cold water if the sauce is too thick.Just before serving, stir the roasted cauliflower and parsley into the lentils.Spoon the salad onto serving plates, drizzle a little of the red-pepper sauce over each portion and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Arrange the cauliflower florets on a baking tray. Rub each with a little coconut oil and sprinkle over the cumin and salt. Roast for 25-30 minutes, turning the florets halfway through cooking, until browned all over and tender when pierced in the centre with a sharp knife. Arrange the cauliflower florets on a baking tray. Rub each with a little coconut oil and sprinkle over the cumin and salt. Roast for 25-30 minutes, turning the florets halfway through cooking, until browned all over and tender when pierced in the centre with a sharp knife. Meanwhile, for the sauce, arrange the red pepper quarters on a baking tray and sprinkle with salt. Roast in the oven for 12-15 minutes, or until soft with blackened, loosened skins. Meanwhile, for the sauce, arrange the red pepper quarters on a baking tray and sprinkle with salt. Roast in the oven for 12-15 minutes, or until soft with blackened, loosened skins. Drain the lentils and rinse thoroughly in cold water. Put in a large saucepan and pour over 700ml/1¼ pints of cold water. Add the bay leaf. Bring to the boil, then reduce and simmer for 12-15 minutes, or until tender. Drain well and transfer to a large bowl. Sprinkle over the sea salt and drizzle with olive oil, stirring well to coat the lentils. Set aside. Drain the lentils and rinse thoroughly in cold water. Put in a large saucepan and pour over 700ml/1¼ pints of cold water. Add the bay leaf. Bring to the boil, then reduce and simmer for 12-15 minutes, or until tender. Drain well and transfer to a large bowl. Sprinkle over the sea salt and drizzle with olive oil, stirring well to coat the lentils. Set aside. Transfer the roasted peppers to a food processor. Drain the cashew nuts and rinse thoroughly. Add the cashew nuts and remaining sauce ingredients to the food processor, blending until smooth and thick. Season with salt and pepper. Add a dash of cold water if the sauce is too thick. Transfer the roasted peppers to a food processor. Drain the cashew nuts and rinse thoroughly. Add the cashew nuts and remaining sauce ingredients to the food processor, blending until smooth and thick. Season with salt and pepper. Add a dash of cold water if the sauce is too thick. Just before serving, stir the roasted cauliflower and parsley into the lentils. Just before serving, stir the roasted cauliflower and parsley into the lentils. Spoon the salad onto serving plates, drizzle a little of the red-pepper sauce over each portion and serve. Spoon the salad onto serving plates, drizzle a little of the red-pepper sauce over each portion and serve. Recipe tips Tip 1: Any leftover sauce can be frozen or stored in an airtight container in the fridge for up to 1 week. Tip 2: When roasting the cauliflower, make sure the florets are well spaced out so that they roast rather than steam. Tip 3: If you can’t soak the lentils, rinse them thoroughly then cook according to the packet instructions."
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} | 6089d6ab99ad556c9a0b7c56dfb173b5992bb3755f0612a2ccdbfadda8024a8b | Chicken and leek traybake recipe
An average of 3.8 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_lentil_and_leek_58385_16x9.jpg This chicken traybake smells really spectacular as it slowly cooks in the oven. The stock keeps the chicken wonderfully moist and tender and the roasted radishes add colour and crunch. Each serving provides 473 kcal, 52g protein, 27g carbohydrates (of which 4g sugars), 15g fat (of which 6g saturates), 11.5g fibre and 2.1g salt. 2 leeks, halved and finely sliced6 fresh thyme sprigs4 garlic cloves, crushed2 x 250g packet vacuum-packed puy lentils200g/7oz radishes, halved4 free-range chicken breasts4 tsp mustard40g/1½oz panko breadcrumbs20g/¾oz fresh flat-leaf parsley, finely chopped1½ tbsp olive oil300ml/10fl oz hot chicken stock4 tbsp crème fraîchesea salt and freshly ground black pepper 2 leeks, halved and finely sliced 6 fresh thyme sprigs 4 garlic cloves, crushed 2 x 250g packet vacuum-packed puy lentils 200g/7oz radishes, halved 4 free-range chicken breasts 4 tsp mustard 40g/1½oz panko breadcrumbs 20g/¾oz fresh flat-leaf parsley, finely chopped 1½ tbsp olive oil 300ml/10fl oz hot chicken stock 4 tbsp crème fraîche sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. Place the chicken breasts in the indentations and cover each breast with a teaspoon of mustard.Mix together the breadcrumbs, parsley, olive oil and sea salt in a small bowl. Scatter evenly over the mustard on each chicken breast. Carefully pour the stock into the tin, covering the vegetables and around the chicken breasts. Take care not to get any stock on the breadcrumbs. Roast for 35–40 minutes, or until the chicken is cooked through and the breadcrumbs are crisp and golden. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Leave the dish to stand for 10 minutes. Stir in crème fraîche and season with salt and pepper. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. Place the chicken breasts in the indentations and cover each breast with a teaspoon of mustard. Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. Place the chicken breasts in the indentations and cover each breast with a teaspoon of mustard. Mix together the breadcrumbs, parsley, olive oil and sea salt in a small bowl. Scatter evenly over the mustard on each chicken breast. Mix together the breadcrumbs, parsley, olive oil and sea salt in a small bowl. Scatter evenly over the mustard on each chicken breast. Carefully pour the stock into the tin, covering the vegetables and around the chicken breasts. Take care not to get any stock on the breadcrumbs. Carefully pour the stock into the tin, covering the vegetables and around the chicken breasts. Take care not to get any stock on the breadcrumbs. Roast for 35–40 minutes, or until the chicken is cooked through and the breadcrumbs are crisp and golden. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Leave the dish to stand for 10 minutes. Roast for 35–40 minutes, or until the chicken is cooked through and the breadcrumbs are crisp and golden. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Leave the dish to stand for 10 minutes. Stir in crème fraîche and season with salt and pepper. Serve immediately. Stir in crème fraîche and season with salt and pepper. Serve immediately. | {
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"title": "Chicken and leek traybake recipe",
"content": "An average of 3.8 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_lentil_and_leek_58385_16x9.jpg This chicken traybake smells really spectacular as it slowly cooks in the oven. The stock keeps the chicken wonderfully moist and tender and the roasted radishes add colour and crunch. Each serving provides 473 kcal, 52g protein, 27g carbohydrates (of which 4g sugars), 15g fat (of which 6g saturates), 11.5g fibre and 2.1g salt. 2 leeks, halved and finely sliced6 fresh thyme sprigs4 garlic cloves, crushed2 x 250g packet vacuum-packed puy lentils200g/7oz radishes, halved4 free-range chicken breasts4 tsp mustard40g/1½oz panko breadcrumbs20g/¾oz fresh flat-leaf parsley, finely chopped1½ tbsp olive oil300ml/10fl oz hot chicken stock4 tbsp crème fraîchesea salt and freshly ground black pepper 2 leeks, halved and finely sliced 6 fresh thyme sprigs 4 garlic cloves, crushed 2 x 250g packet vacuum-packed puy lentils 200g/7oz radishes, halved 4 free-range chicken breasts 4 tsp mustard 40g/1½oz panko breadcrumbs 20g/¾oz fresh flat-leaf parsley, finely chopped 1½ tbsp olive oil 300ml/10fl oz hot chicken stock 4 tbsp crème fraîche sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. Place the chicken breasts in the indentations and cover each breast with a teaspoon of mustard.Mix together the breadcrumbs, parsley, olive oil and sea salt in a small bowl. Scatter evenly over the mustard on each chicken breast. Carefully pour the stock into the tin, covering the vegetables and around the chicken breasts. Take care not to get any stock on the breadcrumbs. Roast for 35–40 minutes, or until the chicken is cooked through and the breadcrumbs are crisp and golden. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Leave the dish to stand for 10 minutes. Stir in crème fraîche and season with salt and pepper. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. Place the chicken breasts in the indentations and cover each breast with a teaspoon of mustard. Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. Place the chicken breasts in the indentations and cover each breast with a teaspoon of mustard. Mix together the breadcrumbs, parsley, olive oil and sea salt in a small bowl. Scatter evenly over the mustard on each chicken breast. Mix together the breadcrumbs, parsley, olive oil and sea salt in a small bowl. Scatter evenly over the mustard on each chicken breast. Carefully pour the stock into the tin, covering the vegetables and around the chicken breasts. Take care not to get any stock on the breadcrumbs. Carefully pour the stock into the tin, covering the vegetables and around the chicken breasts. Take care not to get any stock on the breadcrumbs. Roast for 35–40 minutes, or until the chicken is cooked through and the breadcrumbs are crisp and golden. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Leave the dish to stand for 10 minutes. Roast for 35–40 minutes, or until the chicken is cooked through and the breadcrumbs are crisp and golden. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Leave the dish to stand for 10 minutes. Stir in crème fraîche and season with salt and pepper. Serve immediately. Stir in crème fraîche and season with salt and pepper. Serve immediately."
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} | 2abe4b80eb964138e66b79312be4a5430fdcdea88e5cd40d90a1f7a4010b2578 | Crispy tofu with garlic and ginger dressing recipe
An average of 3.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_tofu_with_garlic_35190_16x9.jpg This quick tofu recipe is completely vegan and can be thrown together in under 20 minutes for a filling, easy dinner. Each serving provides 677 kcal, 30g protein, 76g carbohydrate (of which 2.6g sugars), 27g fat (of which 4.3g saturates), 4.7g fibre and 1.4g salt. 360g/12½oz firm tofu, drained, patted dry and diced into even cubes2 tbsp cornflour1 tbsp sesame oil5 radishes, trimmed and thinly sliced4 spring onions, trimmed and finely dicedsprinkle sesame seeds, to garnish 360g/12½oz firm tofu, drained, patted dry and diced into even cubes 2 tbsp cornflour 1 tbsp sesame oil 5 radishes, trimmed and thinly sliced 4 spring onions, trimmed and finely diced sprinkle sesame seeds, to garnish 1 tbsp sesame oil1 tbsp tamari (or soy sauce)3 garlic cloves, finely chopped1 tsp chilli flakes1 thumb-sized piece fresh root ginger, peeled and finely chopped160g/5¾oz basmati rice, cooked to packet instructions, to serve 1 tbsp sesame oil 1 tbsp tamari (or soy sauce) 3 garlic cloves, finely chopped 1 tsp chilli flakes 1 thumb-sized piece fresh root ginger, peeled and finely chopped 160g/5¾oz basmati rice, cooked to packet instructions, to serve Method To make the tofu, toss the tofu in a bowl with the cornflour until completely coated. Heat the sesame oil in a non-stick frying pan over a medium–high heat then add the tofu and fry on each side for around 4 minutes until crispy.To make the dressing, mix all of the ingredients in a bowl then add to the pan with the cripsy tofu. Continue to fry over a medium heat for a few minutes to cook the garlic. Add the radish and spring onion to the pan for the last minute of cooking.Layer on the tofu on top of the cooked rice in two bowls, making sure to add all of that delicious dressing. Top with a sprinkle of sesame seeds and serve immediately. To make the tofu, toss the tofu in a bowl with the cornflour until completely coated. Heat the sesame oil in a non-stick frying pan over a medium–high heat then add the tofu and fry on each side for around 4 minutes until crispy. To make the tofu, toss the tofu in a bowl with the cornflour until completely coated. Heat the sesame oil in a non-stick frying pan over a medium–high heat then add the tofu and fry on each side for around 4 minutes until crispy. To make the dressing, mix all of the ingredients in a bowl then add to the pan with the cripsy tofu. Continue to fry over a medium heat for a few minutes to cook the garlic. Add the radish and spring onion to the pan for the last minute of cooking. To make the dressing, mix all of the ingredients in a bowl then add to the pan with the cripsy tofu. Continue to fry over a medium heat for a few minutes to cook the garlic. Add the radish and spring onion to the pan for the last minute of cooking. Layer on the tofu on top of the cooked rice in two bowls, making sure to add all of that delicious dressing. Top with a sprinkle of sesame seeds and serve immediately. Layer on the tofu on top of the cooked rice in two bowls, making sure to add all of that delicious dressing. Top with a sprinkle of sesame seeds and serve immediately. | {
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"title": "Crispy tofu with garlic and ginger dressing recipe",
"content": "An average of 3.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_tofu_with_garlic_35190_16x9.jpg This quick tofu recipe is completely vegan and can be thrown together in under 20 minutes for a filling, easy dinner. Each serving provides 677 kcal, 30g protein, 76g carbohydrate (of which 2.6g sugars), 27g fat (of which 4.3g saturates), 4.7g fibre and 1.4g salt. 360g/12½oz firm tofu, drained, patted dry and diced into even cubes2 tbsp cornflour1 tbsp sesame oil5 radishes, trimmed and thinly sliced4 spring onions, trimmed and finely dicedsprinkle sesame seeds, to garnish 360g/12½oz firm tofu, drained, patted dry and diced into even cubes 2 tbsp cornflour 1 tbsp sesame oil 5 radishes, trimmed and thinly sliced 4 spring onions, trimmed and finely diced sprinkle sesame seeds, to garnish 1 tbsp sesame oil1 tbsp tamari (or soy sauce)3 garlic cloves, finely chopped1 tsp chilli flakes1 thumb-sized piece fresh root ginger, peeled and finely chopped160g/5¾oz basmati rice, cooked to packet instructions, to serve 1 tbsp sesame oil 1 tbsp tamari (or soy sauce) 3 garlic cloves, finely chopped 1 tsp chilli flakes 1 thumb-sized piece fresh root ginger, peeled and finely chopped 160g/5¾oz basmati rice, cooked to packet instructions, to serve Method To make the tofu, toss the tofu in a bowl with the cornflour until completely coated. Heat the sesame oil in a non-stick frying pan over a medium–high heat then add the tofu and fry on each side for around 4 minutes until crispy.To make the dressing, mix all of the ingredients in a bowl then add to the pan with the cripsy tofu. Continue to fry over a medium heat for a few minutes to cook the garlic. Add the radish and spring onion to the pan for the last minute of cooking.Layer on the tofu on top of the cooked rice in two bowls, making sure to add all of that delicious dressing. Top with a sprinkle of sesame seeds and serve immediately. To make the tofu, toss the tofu in a bowl with the cornflour until completely coated. Heat the sesame oil in a non-stick frying pan over a medium–high heat then add the tofu and fry on each side for around 4 minutes until crispy. To make the tofu, toss the tofu in a bowl with the cornflour until completely coated. Heat the sesame oil in a non-stick frying pan over a medium–high heat then add the tofu and fry on each side for around 4 minutes until crispy. To make the dressing, mix all of the ingredients in a bowl then add to the pan with the cripsy tofu. Continue to fry over a medium heat for a few minutes to cook the garlic. Add the radish and spring onion to the pan for the last minute of cooking. To make the dressing, mix all of the ingredients in a bowl then add to the pan with the cripsy tofu. Continue to fry over a medium heat for a few minutes to cook the garlic. Add the radish and spring onion to the pan for the last minute of cooking. Layer on the tofu on top of the cooked rice in two bowls, making sure to add all of that delicious dressing. Top with a sprinkle of sesame seeds and serve immediately. Layer on the tofu on top of the cooked rice in two bowls, making sure to add all of that delicious dressing. Top with a sprinkle of sesame seeds and serve immediately."
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} | 00062c32496f26fac2aa994694674055055bbc779efd5b4e835ca78ef5b90d38 | Steamed pork belly with rice parcels recipe
An average of 5.0 out of 5 stars from 5 ratings Slowly steamed pork belly produces really tender results and is served with cabbage-wrapped vegetable rice parcels. 650g/1lb 7oz pork belly, skin removed2 tbsp rapeseed oil1 tbsp dark soy sauce2.5cm/1in fresh root ginger, peeled and grated 1 tbsp Sichuan peppercorns2 star anise200ml/7fl oz vegetable stock4 tbsp light soy sauce 1 tbsp Shaoxing rice wine1 heaped tbsp brown sugar1 tbsp cornflour blended with 2 tbsp water (optional) micro herbs, such as shiso and coriander, to garnish 650g/1lb 7oz pork belly, skin removed 2 tbsp rapeseed oil 1 tbsp dark soy sauce 2.5cm/1in fresh root ginger, peeled and grated 1 tbsp Sichuan peppercorns 2 star anise 200ml/7fl oz vegetable stock 4 tbsp light soy sauce 1 tbsp Shaoxing rice wine 1 heaped tbsp brown sugar 1 tbsp cornflour blended with 2 tbsp water (optional) micro herbs, such as shiso and coriander, to garnish 300g/10½oz glutinous or Thai sticky rice300ml/10fl oz vegetable stock1¼ tbsp toasted sesame oil 1 tbsp rapeseed oil1 garlic clove, finely chopped1 tsp finely grated fresh root ginger1 red chilli, seeds removed and finely chopped1 small carrot, peeled and finely diced¼ tsp ground turmeric 100g/3½oz smoked tofu, cut into 3mm cubes50g/1¾oz Tenderstem broccoli, cut into small pieces6 fresh shiitake mushrooms, stems discarded, sliced2 tbsp tamari or low-sodium light soy sauce1 tbsp brown rice vinegar1 spring onion, finely chopped small handful coriander stalks, finely chopped, leaves reserved to garnish 300g/10½oz glutinous or Thai sticky rice 300ml/10fl oz vegetable stock 1¼ tbsp toasted sesame oil 1 tbsp rapeseed oil 1 garlic clove, finely chopped 1 tsp finely grated fresh root ginger 1 red chilli, seeds removed and finely chopped 1 small carrot, peeled and finely diced ¼ tsp ground turmeric 100g/3½oz smoked tofu, cut into 3mm cubes 50g/1¾oz Tenderstem broccoli, cut into small pieces 6 fresh shiitake mushrooms, stems discarded, sliced 2 tbsp tamari or low-sodium light soy sauce 1 tbsp brown rice vinegar 1 spring onion, finely chopped small handful coriander stalks, finely chopped, leaves reserved to garnish 6 Savoy cabbage leaves, blanched until tender then plunged in iced water and dried6 garlic chives or normal chives, blanched and dried 6 Savoy cabbage leaves, blanched until tender then plunged in iced water and dried 6 garlic chives or normal chives, blanched and dried Method To make the pork belly, bring a wok or saucepan half-filled with water to the boil. Add the pork belly and simmer for 30 minutes. Remove from the pan, rinse under cold water and dry with some kitchen towels. Slice the pork into three pieces.Heat a wok over a high heat and add 1 tablespoon of the rapeseed oil. When the oil begins to smoke, add the pork pieces to the wok and fry for about 1 minute on each side until browned. Add the dark soy sauce and stir-fry for 2 minutes. Add the ginger, Sichuan peppercorns and star anise and stir for a few seconds. Mix the stock, light soy sauce, rice wine and brown sugar together in a bowl, add to the wok and bring to the boil, adding cornflour if needed, then transfer the pork and sauce to a plate that will fit inside a large bamboo steamer with at least a 2.5cm/1in gap between the plate and the steamer.Place the pork in the bamboo steamer over a wok or saucepan half-filled with water and bring to the boil. Steam for 1–1½ hours until the pork is tender. Check occasionally that the water hasn’t completely evaporated. Remove the pork from the steamer, transfer the juices of the pork into a bowl and keep warm. Meanwhile, to make the sticky rice, wash the rice until the water runs clear. Add the rice and stock to a large saucepan and bring to the boil. Turn the heat down to low and simmer with a lid on for 15 minutes, or until all the stock has been absorbed. Turn the rice out onto a baking tray and leave to cool at room temperature for 15 minutes. Once the rice has cooled, stir 1 tablespoon of the sesame oil into the rice. Heat a wok over a high heat and add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds. Add the carrots and turmeric and toss for 10 seconds. Add the smoked tofu, broccoli and shiitake mushrooms and toss for another 10 seconds. Add the cooked rice and gently stir to break up the rice. Season with the tamari, rice vinegar and the remaining ¼ tablespoon of sesame oil. Cook for a further 2 minutes until the rice is slightly golden. Sprinkle over the spring onion and coriander stalks. To make the parcels, spoon the rice mixture evenly into the cabbage leaves and tie up each leaf into a parcel with the chives. Place on a serving platter along with the pork pieces. Spoon the pork cooking juices over the pork pieces. Garnish with the micro herbs and coriander leaves and serve immediately. To make the pork belly, bring a wok or saucepan half-filled with water to the boil. Add the pork belly and simmer for 30 minutes. Remove from the pan, rinse under cold water and dry with some kitchen towels. Slice the pork into three pieces. To make the pork belly, bring a wok or saucepan half-filled with water to the boil. Add the pork belly and simmer for 30 minutes. Remove from the pan, rinse under cold water and dry with some kitchen towels. Slice the pork into three pieces. Heat a wok over a high heat and add 1 tablespoon of the rapeseed oil. When the oil begins to smoke, add the pork pieces to the wok and fry for about 1 minute on each side until browned. Add the dark soy sauce and stir-fry for 2 minutes. Add the ginger, Sichuan peppercorns and star anise and stir for a few seconds. Mix the stock, light soy sauce, rice wine and brown sugar together in a bowl, add to the wok and bring to the boil, adding cornflour if needed, then transfer the pork and sauce to a plate that will fit inside a large bamboo steamer with at least a 2.5cm/1in gap between the plate and the steamer. Heat a wok over a high heat and add 1 tablespoon of the rapeseed oil. When the oil begins to smoke, add the pork pieces to the wok and fry for about 1 minute on each side until browned. Add the dark soy sauce and stir-fry for 2 minutes. Add the ginger, Sichuan peppercorns and star anise and stir for a few seconds. Mix the stock, light soy sauce, rice wine and brown sugar together in a bowl, add to the wok and bring to the boil, adding cornflour if needed, then transfer the pork and sauce to a plate that will fit inside a large bamboo steamer with at least a 2.5cm/1in gap between the plate and the steamer. Place the pork in the bamboo steamer over a wok or saucepan half-filled with water and bring to the boil. Steam for 1–1½ hours until the pork is tender. Check occasionally that the water hasn’t completely evaporated. Remove the pork from the steamer, transfer the juices of the pork into a bowl and keep warm. Place the pork in the bamboo steamer over a wok or saucepan half-filled with water and bring to the boil. Steam for 1–1½ hours until the pork is tender. Check occasionally that the water hasn’t completely evaporated. Remove the pork from the steamer, transfer the juices of the pork into a bowl and keep warm. Meanwhile, to make the sticky rice, wash the rice until the water runs clear. Add the rice and stock to a large saucepan and bring to the boil. Turn the heat down to low and simmer with a lid on for 15 minutes, or until all the stock has been absorbed. Turn the rice out onto a baking tray and leave to cool at room temperature for 15 minutes. Meanwhile, to make the sticky rice, wash the rice until the water runs clear. Add the rice and stock to a large saucepan and bring to the boil. Turn the heat down to low and simmer with a lid on for 15 minutes, or until all the stock has been absorbed. Turn the rice out onto a baking tray and leave to cool at room temperature for 15 minutes. Once the rice has cooled, stir 1 tablespoon of the sesame oil into the rice. Heat a wok over a high heat and add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds. Add the carrots and turmeric and toss for 10 seconds. Add the smoked tofu, broccoli and shiitake mushrooms and toss for another 10 seconds. Add the cooked rice and gently stir to break up the rice. Season with the tamari, rice vinegar and the remaining ¼ tablespoon of sesame oil. Cook for a further 2 minutes until the rice is slightly golden. Sprinkle over the spring onion and coriander stalks. Once the rice has cooled, stir 1 tablespoon of the sesame oil into the rice. Heat a wok over a high heat and add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds. Add the carrots and turmeric and toss for 10 seconds. Add the smoked tofu, broccoli and shiitake mushrooms and toss for another 10 seconds. Add the cooked rice and gently stir to break up the rice. Season with the tamari, rice vinegar and the remaining ¼ tablespoon of sesame oil. Cook for a further 2 minutes until the rice is slightly golden. Sprinkle over the spring onion and coriander stalks. To make the parcels, spoon the rice mixture evenly into the cabbage leaves and tie up each leaf into a parcel with the chives. Place on a serving platter along with the pork pieces. Spoon the pork cooking juices over the pork pieces. Garnish with the micro herbs and coriander leaves and serve immediately. To make the parcels, spoon the rice mixture evenly into the cabbage leaves and tie up each leaf into a parcel with the chives. Place on a serving platter along with the pork pieces. Spoon the pork cooking juices over the pork pieces. Garnish with the micro herbs and coriander leaves and serve immediately. | {
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"title": "Steamed pork belly with rice parcels recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings Slowly steamed pork belly produces really tender results and is served with cabbage-wrapped vegetable rice parcels. 650g/1lb 7oz pork belly, skin removed2 tbsp rapeseed oil1 tbsp dark soy sauce2.5cm/1in fresh root ginger, peeled and grated 1 tbsp Sichuan peppercorns2 star anise200ml/7fl oz vegetable stock4 tbsp light soy sauce 1 tbsp Shaoxing rice wine1 heaped tbsp brown sugar1 tbsp cornflour blended with 2 tbsp water (optional) micro herbs, such as shiso and coriander, to garnish 650g/1lb 7oz pork belly, skin removed 2 tbsp rapeseed oil 1 tbsp dark soy sauce 2.5cm/1in fresh root ginger, peeled and grated 1 tbsp Sichuan peppercorns 2 star anise 200ml/7fl oz vegetable stock 4 tbsp light soy sauce 1 tbsp Shaoxing rice wine 1 heaped tbsp brown sugar 1 tbsp cornflour blended with 2 tbsp water (optional) micro herbs, such as shiso and coriander, to garnish 300g/10½oz glutinous or Thai sticky rice300ml/10fl oz vegetable stock1¼ tbsp toasted sesame oil 1 tbsp rapeseed oil1 garlic clove, finely chopped1 tsp finely grated fresh root ginger1 red chilli, seeds removed and finely chopped1 small carrot, peeled and finely diced¼ tsp ground turmeric 100g/3½oz smoked tofu, cut into 3mm cubes50g/1¾oz Tenderstem broccoli, cut into small pieces6 fresh shiitake mushrooms, stems discarded, sliced2 tbsp tamari or low-sodium light soy sauce1 tbsp brown rice vinegar1 spring onion, finely chopped small handful coriander stalks, finely chopped, leaves reserved to garnish 300g/10½oz glutinous or Thai sticky rice 300ml/10fl oz vegetable stock 1¼ tbsp toasted sesame oil 1 tbsp rapeseed oil 1 garlic clove, finely chopped 1 tsp finely grated fresh root ginger 1 red chilli, seeds removed and finely chopped 1 small carrot, peeled and finely diced ¼ tsp ground turmeric 100g/3½oz smoked tofu, cut into 3mm cubes 50g/1¾oz Tenderstem broccoli, cut into small pieces 6 fresh shiitake mushrooms, stems discarded, sliced 2 tbsp tamari or low-sodium light soy sauce 1 tbsp brown rice vinegar 1 spring onion, finely chopped small handful coriander stalks, finely chopped, leaves reserved to garnish 6 Savoy cabbage leaves, blanched until tender then plunged in iced water and dried6 garlic chives or normal chives, blanched and dried 6 Savoy cabbage leaves, blanched until tender then plunged in iced water and dried 6 garlic chives or normal chives, blanched and dried Method To make the pork belly, bring a wok or saucepan half-filled with water to the boil. Add the pork belly and simmer for 30 minutes. Remove from the pan, rinse under cold water and dry with some kitchen towels. Slice the pork into three pieces.Heat a wok over a high heat and add 1 tablespoon of the rapeseed oil. When the oil begins to smoke, add the pork pieces to the wok and fry for about 1 minute on each side until browned. Add the dark soy sauce and stir-fry for 2 minutes. Add the ginger, Sichuan peppercorns and star anise and stir for a few seconds. Mix the stock, light soy sauce, rice wine and brown sugar together in a bowl, add to the wok and bring to the boil, adding cornflour if needed, then transfer the pork and sauce to a plate that will fit inside a large bamboo steamer with at least a 2.5cm/1in gap between the plate and the steamer.Place the pork in the bamboo steamer over a wok or saucepan half-filled with water and bring to the boil. Steam for 1–1½ hours until the pork is tender. Check occasionally that the water hasn’t completely evaporated. Remove the pork from the steamer, transfer the juices of the pork into a bowl and keep warm. Meanwhile, to make the sticky rice, wash the rice until the water runs clear. Add the rice and stock to a large saucepan and bring to the boil. Turn the heat down to low and simmer with a lid on for 15 minutes, or until all the stock has been absorbed. Turn the rice out onto a baking tray and leave to cool at room temperature for 15 minutes. Once the rice has cooled, stir 1 tablespoon of the sesame oil into the rice. Heat a wok over a high heat and add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds. Add the carrots and turmeric and toss for 10 seconds. Add the smoked tofu, broccoli and shiitake mushrooms and toss for another 10 seconds. Add the cooked rice and gently stir to break up the rice. Season with the tamari, rice vinegar and the remaining ¼ tablespoon of sesame oil. Cook for a further 2 minutes until the rice is slightly golden. Sprinkle over the spring onion and coriander stalks. To make the parcels, spoon the rice mixture evenly into the cabbage leaves and tie up each leaf into a parcel with the chives. Place on a serving platter along with the pork pieces. Spoon the pork cooking juices over the pork pieces. Garnish with the micro herbs and coriander leaves and serve immediately. To make the pork belly, bring a wok or saucepan half-filled with water to the boil. Add the pork belly and simmer for 30 minutes. Remove from the pan, rinse under cold water and dry with some kitchen towels. Slice the pork into three pieces. To make the pork belly, bring a wok or saucepan half-filled with water to the boil. Add the pork belly and simmer for 30 minutes. Remove from the pan, rinse under cold water and dry with some kitchen towels. Slice the pork into three pieces. Heat a wok over a high heat and add 1 tablespoon of the rapeseed oil. When the oil begins to smoke, add the pork pieces to the wok and fry for about 1 minute on each side until browned. Add the dark soy sauce and stir-fry for 2 minutes. Add the ginger, Sichuan peppercorns and star anise and stir for a few seconds. Mix the stock, light soy sauce, rice wine and brown sugar together in a bowl, add to the wok and bring to the boil, adding cornflour if needed, then transfer the pork and sauce to a plate that will fit inside a large bamboo steamer with at least a 2.5cm/1in gap between the plate and the steamer. Heat a wok over a high heat and add 1 tablespoon of the rapeseed oil. When the oil begins to smoke, add the pork pieces to the wok and fry for about 1 minute on each side until browned. Add the dark soy sauce and stir-fry for 2 minutes. Add the ginger, Sichuan peppercorns and star anise and stir for a few seconds. Mix the stock, light soy sauce, rice wine and brown sugar together in a bowl, add to the wok and bring to the boil, adding cornflour if needed, then transfer the pork and sauce to a plate that will fit inside a large bamboo steamer with at least a 2.5cm/1in gap between the plate and the steamer. Place the pork in the bamboo steamer over a wok or saucepan half-filled with water and bring to the boil. Steam for 1–1½ hours until the pork is tender. Check occasionally that the water hasn’t completely evaporated. Remove the pork from the steamer, transfer the juices of the pork into a bowl and keep warm. Place the pork in the bamboo steamer over a wok or saucepan half-filled with water and bring to the boil. Steam for 1–1½ hours until the pork is tender. Check occasionally that the water hasn’t completely evaporated. Remove the pork from the steamer, transfer the juices of the pork into a bowl and keep warm. Meanwhile, to make the sticky rice, wash the rice until the water runs clear. Add the rice and stock to a large saucepan and bring to the boil. Turn the heat down to low and simmer with a lid on for 15 minutes, or until all the stock has been absorbed. Turn the rice out onto a baking tray and leave to cool at room temperature for 15 minutes. Meanwhile, to make the sticky rice, wash the rice until the water runs clear. Add the rice and stock to a large saucepan and bring to the boil. Turn the heat down to low and simmer with a lid on for 15 minutes, or until all the stock has been absorbed. Turn the rice out onto a baking tray and leave to cool at room temperature for 15 minutes. Once the rice has cooled, stir 1 tablespoon of the sesame oil into the rice. Heat a wok over a high heat and add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds. Add the carrots and turmeric and toss for 10 seconds. Add the smoked tofu, broccoli and shiitake mushrooms and toss for another 10 seconds. Add the cooked rice and gently stir to break up the rice. Season with the tamari, rice vinegar and the remaining ¼ tablespoon of sesame oil. Cook for a further 2 minutes until the rice is slightly golden. Sprinkle over the spring onion and coriander stalks. Once the rice has cooled, stir 1 tablespoon of the sesame oil into the rice. Heat a wok over a high heat and add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds. Add the carrots and turmeric and toss for 10 seconds. Add the smoked tofu, broccoli and shiitake mushrooms and toss for another 10 seconds. Add the cooked rice and gently stir to break up the rice. Season with the tamari, rice vinegar and the remaining ¼ tablespoon of sesame oil. Cook for a further 2 minutes until the rice is slightly golden. Sprinkle over the spring onion and coriander stalks. To make the parcels, spoon the rice mixture evenly into the cabbage leaves and tie up each leaf into a parcel with the chives. Place on a serving platter along with the pork pieces. Spoon the pork cooking juices over the pork pieces. Garnish with the micro herbs and coriander leaves and serve immediately. To make the parcels, spoon the rice mixture evenly into the cabbage leaves and tie up each leaf into a parcel with the chives. Place on a serving platter along with the pork pieces. Spoon the pork cooking juices over the pork pieces. Garnish with the micro herbs and coriander leaves and serve immediately."
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} | 17e60388f9bdecec79f76abc6cdd43da6c05875f9a1e9396272fed301ab2515e | Tofu mee goreng noodles recipe
An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_mee_goreng_25209_16x9.jpg An easy vegan fried noodle dish made with a sweet and aromatic syrupy soy sauce (ketjap manis) and with as much of a chilli kick as you dare! Each serving provides 461 kcal, 13g protein, 46g carbohydrate (of which 13.5g sugars), 23g fat (of which 2.5g saturates), 7g fibre and 2.2g salt. 2 pak choi2 tbsp cornflour4 tbsp sunflower oil140g/5oz extra firm tofu, drained well½ onion, cut into thin wedges2 garlic cloves, thinly sliced100g/3½oz Tenderstem broccoli, stems sliced and heads halved if large, or ordinary broccoli cut into small florets1 red pepper, seeds removed, thinly sliced1 carrot, peeled and thinly sliced on the diagonal300g/9oz ready-cooked vegan noodles, such as no-egg medium noodles or rice noodles3 tbsp ketjap manis (thick soy sauce)½–1 tsp chilli paste or sauce, depending on taste25g/1oz roasted cashew nuts, roughly chopped 2 pak choi 2 tbsp cornflour 4 tbsp sunflower oil 140g/5oz extra firm tofu, drained well ½ onion, cut into thin wedges 2 garlic cloves, thinly sliced 100g/3½oz Tenderstem broccoli, stems sliced and heads halved if large, or ordinary broccoli cut into small florets 1 red pepper, seeds removed, thinly sliced 1 carrot, peeled and thinly sliced on the diagonal 300g/9oz ready-cooked vegan noodles, such as no-egg medium noodles or rice noodles 3 tbsp ketjap manis (thick soy sauce) ½–1 tsp chilli paste or sauce, depending on taste 25g/1oz roasted cashew nuts, roughly chopped Method Trim the pak choi and cut into roughly 3cm/1¼ in slices. Separate the white part from the leaves and set aside. Sprinkle the cornflour over a large plate. Cut the tofu into 8–10 thin slices. Dust the tofu lightly on both sides with the cornflour.Heat the oil in a large frying pan and fry the tofu for 1–1½ minutes on each side, or until crisp and lightly browned, turning carefully. Transfer to a plate lined with kitchen paper. Add the onion to the pan and cook over a medium-high heat for 6–8 minutes, or until lightly browned. Add the garlic and cook for a few seconds more. Lift out of the pan with a slotted spoon or spatula and drain on kitchen paper. Add the broccoli, red pepper, carrot and white part of the pak choi to the frying pan and stir-fry for 5 minutes. Add the noodles and green part of the pak choi and cook for 2 minutes more, or until the noodles are hot and the leaves have wilted.Stir the ketjap manis and half a teaspoon of chilli paste into the pan, add the tofu, onion and garlic and cook for 1–2 minutes more, stirring and tossing all the ingredients until hot. Add extra chilli to taste, scatter with the cashew nuts and serve. Trim the pak choi and cut into roughly 3cm/1¼ in slices. Separate the white part from the leaves and set aside. Sprinkle the cornflour over a large plate. Cut the tofu into 8–10 thin slices. Dust the tofu lightly on both sides with the cornflour. Trim the pak choi and cut into roughly 3cm/1¼ in slices. Separate the white part from the leaves and set aside. Sprinkle the cornflour over a large plate. Cut the tofu into 8–10 thin slices. Dust the tofu lightly on both sides with the cornflour. Heat the oil in a large frying pan and fry the tofu for 1–1½ minutes on each side, or until crisp and lightly browned, turning carefully. Transfer to a plate lined with kitchen paper. Heat the oil in a large frying pan and fry the tofu for 1–1½ minutes on each side, or until crisp and lightly browned, turning carefully. Transfer to a plate lined with kitchen paper. Add the onion to the pan and cook over a medium-high heat for 6–8 minutes, or until lightly browned. Add the garlic and cook for a few seconds more. Lift out of the pan with a slotted spoon or spatula and drain on kitchen paper. Add the onion to the pan and cook over a medium-high heat for 6–8 minutes, or until lightly browned. Add the garlic and cook for a few seconds more. Lift out of the pan with a slotted spoon or spatula and drain on kitchen paper. Add the broccoli, red pepper, carrot and white part of the pak choi to the frying pan and stir-fry for 5 minutes. Add the noodles and green part of the pak choi and cook for 2 minutes more, or until the noodles are hot and the leaves have wilted. Add the broccoli, red pepper, carrot and white part of the pak choi to the frying pan and stir-fry for 5 minutes. Add the noodles and green part of the pak choi and cook for 2 minutes more, or until the noodles are hot and the leaves have wilted. Stir the ketjap manis and half a teaspoon of chilli paste into the pan, add the tofu, onion and garlic and cook for 1–2 minutes more, stirring and tossing all the ingredients until hot. Add extra chilli to taste, scatter with the cashew nuts and serve. Stir the ketjap manis and half a teaspoon of chilli paste into the pan, add the tofu, onion and garlic and cook for 1–2 minutes more, stirring and tossing all the ingredients until hot. Add extra chilli to taste, scatter with the cashew nuts and serve. | {
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"title": "Tofu mee goreng noodles recipe",
"content": "An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_mee_goreng_25209_16x9.jpg An easy vegan fried noodle dish made with a sweet and aromatic syrupy soy sauce (ketjap manis) and with as much of a chilli kick as you dare! Each serving provides 461 kcal, 13g protein, 46g carbohydrate (of which 13.5g sugars), 23g fat (of which 2.5g saturates), 7g fibre and 2.2g salt. 2 pak choi2 tbsp cornflour4 tbsp sunflower oil140g/5oz extra firm tofu, drained well½ onion, cut into thin wedges2 garlic cloves, thinly sliced100g/3½oz Tenderstem broccoli, stems sliced and heads halved if large, or ordinary broccoli cut into small florets1 red pepper, seeds removed, thinly sliced1 carrot, peeled and thinly sliced on the diagonal300g/9oz ready-cooked vegan noodles, such as no-egg medium noodles or rice noodles3 tbsp ketjap manis (thick soy sauce)½–1 tsp chilli paste or sauce, depending on taste25g/1oz roasted cashew nuts, roughly chopped 2 pak choi 2 tbsp cornflour 4 tbsp sunflower oil 140g/5oz extra firm tofu, drained well ½ onion, cut into thin wedges 2 garlic cloves, thinly sliced 100g/3½oz Tenderstem broccoli, stems sliced and heads halved if large, or ordinary broccoli cut into small florets 1 red pepper, seeds removed, thinly sliced 1 carrot, peeled and thinly sliced on the diagonal 300g/9oz ready-cooked vegan noodles, such as no-egg medium noodles or rice noodles 3 tbsp ketjap manis (thick soy sauce) ½–1 tsp chilli paste or sauce, depending on taste 25g/1oz roasted cashew nuts, roughly chopped Method Trim the pak choi and cut into roughly 3cm/1¼ in slices. Separate the white part from the leaves and set aside. Sprinkle the cornflour over a large plate. Cut the tofu into 8–10 thin slices. Dust the tofu lightly on both sides with the cornflour.Heat the oil in a large frying pan and fry the tofu for 1–1½ minutes on each side, or until crisp and lightly browned, turning carefully. Transfer to a plate lined with kitchen paper. Add the onion to the pan and cook over a medium-high heat for 6–8 minutes, or until lightly browned. Add the garlic and cook for a few seconds more. Lift out of the pan with a slotted spoon or spatula and drain on kitchen paper. Add the broccoli, red pepper, carrot and white part of the pak choi to the frying pan and stir-fry for 5 minutes. Add the noodles and green part of the pak choi and cook for 2 minutes more, or until the noodles are hot and the leaves have wilted.Stir the ketjap manis and half a teaspoon of chilli paste into the pan, add the tofu, onion and garlic and cook for 1–2 minutes more, stirring and tossing all the ingredients until hot. Add extra chilli to taste, scatter with the cashew nuts and serve. Trim the pak choi and cut into roughly 3cm/1¼ in slices. Separate the white part from the leaves and set aside. Sprinkle the cornflour over a large plate. Cut the tofu into 8–10 thin slices. Dust the tofu lightly on both sides with the cornflour. Trim the pak choi and cut into roughly 3cm/1¼ in slices. Separate the white part from the leaves and set aside. Sprinkle the cornflour over a large plate. Cut the tofu into 8–10 thin slices. Dust the tofu lightly on both sides with the cornflour. Heat the oil in a large frying pan and fry the tofu for 1–1½ minutes on each side, or until crisp and lightly browned, turning carefully. Transfer to a plate lined with kitchen paper. Heat the oil in a large frying pan and fry the tofu for 1–1½ minutes on each side, or until crisp and lightly browned, turning carefully. Transfer to a plate lined with kitchen paper. Add the onion to the pan and cook over a medium-high heat for 6–8 minutes, or until lightly browned. Add the garlic and cook for a few seconds more. Lift out of the pan with a slotted spoon or spatula and drain on kitchen paper. Add the onion to the pan and cook over a medium-high heat for 6–8 minutes, or until lightly browned. Add the garlic and cook for a few seconds more. Lift out of the pan with a slotted spoon or spatula and drain on kitchen paper. Add the broccoli, red pepper, carrot and white part of the pak choi to the frying pan and stir-fry for 5 minutes. Add the noodles and green part of the pak choi and cook for 2 minutes more, or until the noodles are hot and the leaves have wilted. Add the broccoli, red pepper, carrot and white part of the pak choi to the frying pan and stir-fry for 5 minutes. Add the noodles and green part of the pak choi and cook for 2 minutes more, or until the noodles are hot and the leaves have wilted. Stir the ketjap manis and half a teaspoon of chilli paste into the pan, add the tofu, onion and garlic and cook for 1–2 minutes more, stirring and tossing all the ingredients until hot. Add extra chilli to taste, scatter with the cashew nuts and serve. Stir the ketjap manis and half a teaspoon of chilli paste into the pan, add the tofu, onion and garlic and cook for 1–2 minutes more, stirring and tossing all the ingredients until hot. Add extra chilli to taste, scatter with the cashew nuts and serve."
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} | 66fbb0f6dfb2728e35e0a188393dd2a05f1631d95acab3c103c2047d94503820 | Vegan bacon bits recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_bacon_bits_64885_16x9.jpg No pigs were harmed in the making of this bacon. Tofu is fried with lots of savoury flavours to create these vegan bacon bits. 1 tbsp olive oil1 tbsp maple syrup1 tbsp tamari or soy sauce½ tsp garlic powder½ tsp onion granules¼ tsp annatto powderfew drops liquid smoke (optional) 100g/3½oz smoked tofu, finely dicedsalt and pepper 1 tbsp olive oil 1 tbsp maple syrup 1 tbsp tamari or soy sauce ½ tsp garlic powder ½ tsp onion granules ¼ tsp annatto powder few drops liquid smoke (optional) 100g/3½oz smoked tofu, finely diced salt and pepper Method Heat the olive oil in a frying pan over a medium heat and add all the other ingredients except the seasoning. Stir until the tofu is completely coated, then season with salt and pepper. Fry, stirring regularly, until the tofu is crisp – this will take several minutes. Spread the tofu on kitchen paper to dry – it will continue to crisp up as it cools. When cool, transfer to a container and keep in the fridge for up to a week. Heat the olive oil in a frying pan over a medium heat and add all the other ingredients except the seasoning. Stir until the tofu is completely coated, then season with salt and pepper. Fry, stirring regularly, until the tofu is crisp – this will take several minutes. Heat the olive oil in a frying pan over a medium heat and add all the other ingredients except the seasoning. Stir until the tofu is completely coated, then season with salt and pepper. Fry, stirring regularly, until the tofu is crisp – this will take several minutes. Spread the tofu on kitchen paper to dry – it will continue to crisp up as it cools. When cool, transfer to a container and keep in the fridge for up to a week. Spread the tofu on kitchen paper to dry – it will continue to crisp up as it cools. When cool, transfer to a container and keep in the fridge for up to a week. Recipe tips For bacon slices, thinly slice the tofu instead of dicing it. Annatto powder adds colour and has a neutral flavour. If you can’t find it, try saffron powder instead. | {
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"title": "Vegan bacon bits recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_bacon_bits_64885_16x9.jpg No pigs were harmed in the making of this bacon. Tofu is fried with lots of savoury flavours to create these vegan bacon bits. 1 tbsp olive oil1 tbsp maple syrup1 tbsp tamari or soy sauce½ tsp garlic powder½ tsp onion granules¼ tsp annatto powderfew drops liquid smoke (optional) 100g/3½oz smoked tofu, finely dicedsalt and pepper 1 tbsp olive oil 1 tbsp maple syrup 1 tbsp tamari or soy sauce ½ tsp garlic powder ½ tsp onion granules ¼ tsp annatto powder few drops liquid smoke (optional) 100g/3½oz smoked tofu, finely diced salt and pepper Method Heat the olive oil in a frying pan over a medium heat and add all the other ingredients except the seasoning. Stir until the tofu is completely coated, then season with salt and pepper. Fry, stirring regularly, until the tofu is crisp – this will take several minutes. Spread the tofu on kitchen paper to dry – it will continue to crisp up as it cools. When cool, transfer to a container and keep in the fridge for up to a week. Heat the olive oil in a frying pan over a medium heat and add all the other ingredients except the seasoning. Stir until the tofu is completely coated, then season with salt and pepper. Fry, stirring regularly, until the tofu is crisp – this will take several minutes. Heat the olive oil in a frying pan over a medium heat and add all the other ingredients except the seasoning. Stir until the tofu is completely coated, then season with salt and pepper. Fry, stirring regularly, until the tofu is crisp – this will take several minutes. Spread the tofu on kitchen paper to dry – it will continue to crisp up as it cools. When cool, transfer to a container and keep in the fridge for up to a week. Spread the tofu on kitchen paper to dry – it will continue to crisp up as it cools. When cool, transfer to a container and keep in the fridge for up to a week. Recipe tips For bacon slices, thinly slice the tofu instead of dicing it. Annatto powder adds colour and has a neutral flavour. If you can’t find it, try saffron powder instead."
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} | 0833c852fb2bb27425608a29b11e67bf84788928fbfcacccc35c7f387b414018 | Vegan fry up recipe
If you are making mushroom stock from porcini mushrooms, steep the dried mushrooms in 350ml/12fl oz boiling water until the water is cool, then strain and set aside. Alternatively, make the stock using a mushroom stock cube. To make the sausages, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead for 5 minutes, or until you have a firm dough. Divide the mixture into two equal portions and form each one into a 20cm/8in log. Lay out a sheet of cling film and place a log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends to tighten it. This is best done by holding the cling film ends and rolling the log along the work surface a few times until the cling film is drum-skin tight. Wrap it neatly in kitchen foil. Repeat with the second portion.Place the wrapped sausages in a large saucepan of water and bring it to a low simmer. Poach for 1 hour, or until they feel very firm when squeezed. Remove from the water and leave to cool, then refrigerate overnight. Don’t remove the wrapping until they are completely chilled or they will expand and lose their shape. To make the potato 'cakes', preheat the oven to 200C/Fan 180C/Gas 6. Line a roasting tray with baking paper, brush it liberally with oil and scatter over salt. Boil the potatoes in salted water for 10–12 minutes, or until just tender. Drain well. Put the potatoes in the prepared tray and press each one down so it flattens. Brush with plenty of oil and season with salt. Roast for 25 minutes, then scatter over some thyme leaves and grind over pepper. Roast for a further 10 minutes, or until golden and crisp. Meanwhile, to make the garlic mushrooms, grease a roasting tray with oil. Mix the garlic with the dairy-free margarine and a good squeeze of lemon juice in a bowl. Arrange the mushrooms stalk side-up in the tray. Divide the mixture between the mushrooms and smear it into the gills, then season. Roast for 20 minutes.To make the smoky baked beans, heat a little oil in a saucepan and fry the onion over a medium–low heat for 10 minutes, until starting to soften. Add the tomato purée, passata, vinegar, paprika, bay leaf and sugar and season. Bring to a simmer and cook gently for 10 minutes. Stir in the haricot beans and cook for a further 10 minutes, until thickened. To make the scrambled tofu, heat the oil in a frying pan. Fry the onion and broccoli over a medium–low heat for 2–3 minutes, until cooked but with a little crunch. Crumble the tofu into the pan and stir well. Add half a teaspoon of salt, the spices and a splash of water if it looks too thick or dry. Cook for 2 minutes. Slice one of the sausages and cook gently in a frying pan (reserve the other for another day). Serve everything together. If you are making mushroom stock from porcini mushrooms, steep the dried mushrooms in 350ml/12fl oz boiling water until the water is cool, then strain and set aside. Alternatively, make the stock using a mushroom stock cube. If you are making mushroom stock from porcini mushrooms, steep the dried mushrooms in 350ml/12fl oz boiling water until the water is cool, then strain and set aside. Alternatively, make the stock using a mushroom stock cube. To make the sausages, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead for 5 minutes, or until you have a firm dough. Divide the mixture into two equal portions and form each one into a 20cm/8in log. Lay out a sheet of cling film and place a log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends to tighten it. This is best done by holding the cling film ends and rolling the log along the work surface a few times until the cling film is drum-skin tight. Wrap it neatly in kitchen foil. Repeat with the second portion. To make the sausages, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead for 5 minutes, or until you have a firm dough. Divide the mixture into two equal portions and form each one into a 20cm/8in log. Lay out a sheet of cling film and place a log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends to tighten it. This is best done by holding the cling film ends and rolling the log along the work surface a few times until the cling film is drum-skin tight. Wrap it neatly in kitchen foil. Repeat with the second portion. Place the wrapped sausages in a large saucepan of water and bring it to a low simmer. Poach for 1 hour, or until they feel very firm when squeezed. Remove from the water and leave to cool, then refrigerate overnight. Don’t remove the wrapping until they are completely chilled or they will expand and lose their shape. Place the wrapped sausages in a large saucepan of water and bring it to a low simmer. Poach for 1 hour, or until they feel very firm when squeezed. Remove from the water and leave to cool, then refrigerate overnight. Don’t remove the wrapping until they are completely chilled or they will expand and lose their shape. To make the potato 'cakes', preheat the oven to 200C/Fan 180C/Gas 6. Line a roasting tray with baking paper, brush it liberally with oil and scatter over salt. Boil the potatoes in salted water for 10–12 minutes, or until just tender. Drain well. Put the potatoes in the prepared tray and press each one down so it flattens. Brush with plenty of oil and season with salt. Roast for 25 minutes, then scatter over some thyme leaves and grind over pepper. Roast for a further 10 minutes, or until golden and crisp. To make the potato 'cakes', preheat the oven to 200C/Fan 180C/Gas 6. Line a roasting tray with baking paper, brush it liberally with oil and scatter over salt. Boil the potatoes in salted water for 10–12 minutes, or until just tender. Drain well. Put the potatoes in the prepared tray and press each one down so it flattens. Brush with plenty of oil and season with salt. Roast for 25 minutes, then scatter over some thyme leaves and grind over pepper. Roast for a further 10 minutes, or until golden and crisp. Meanwhile, to make the garlic mushrooms, grease a roasting tray with oil. Mix the garlic with the dairy-free margarine and a good squeeze of lemon juice in a bowl. Arrange the mushrooms stalk side-up in the tray. Divide the mixture between the mushrooms and smear it into the gills, then season. Roast for 20 minutes. Meanwhile, to make the garlic mushrooms, grease a roasting tray with oil. Mix the garlic with the dairy-free margarine and a good squeeze of lemon juice in a bowl. Arrange the mushrooms stalk side-up in the tray. Divide the mixture between the mushrooms and smear it into the gills, then season. Roast for 20 minutes. To make the smoky baked beans, heat a little oil in a saucepan and fry the onion over a medium–low heat for 10 minutes, until starting to soften. Add the tomato purée, passata, vinegar, paprika, bay leaf and sugar and season. Bring to a simmer and cook gently for 10 minutes. Stir in the haricot beans and cook for a further 10 minutes, until thickened. To make the smoky baked beans, heat a little oil in a saucepan and fry the onion over a medium–low heat for 10 minutes, until starting to soften. Add the tomato purée, passata, vinegar, paprika, bay leaf and sugar and season. Bring to a simmer and cook gently for 10 minutes. Stir in the haricot beans and cook for a further 10 minutes, until thickened. To make the scrambled tofu, heat the oil in a frying pan. Fry the onion and broccoli over a medium–low heat for 2–3 minutes, until cooked but with a little crunch. Crumble the tofu into the pan and stir well. Add half a teaspoon of salt, the spices and a splash of water if it looks too thick or dry. Cook for 2 minutes. To make the scrambled tofu, heat the oil in a frying pan. Fry the onion and broccoli over a medium–low heat for 2–3 minutes, until cooked but with a little crunch. Crumble the tofu into the pan and stir well. Add half a teaspoon of salt, the spices and a splash of water if it looks too thick or dry. Cook for 2 minutes. Slice one of the sausages and cook gently in a frying pan (reserve the other for another day). Serve everything together. Slice one of the sausages and cook gently in a frying pan (reserve the other for another day). Serve everything together. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan fry up recipe",
"content": "If you are making mushroom stock from porcini mushrooms, steep the dried mushrooms in 350ml/12fl oz boiling water until the water is cool, then strain and set aside. Alternatively, make the stock using a mushroom stock cube. To make the sausages, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead for 5 minutes, or until you have a firm dough. Divide the mixture into two equal portions and form each one into a 20cm/8in log. Lay out a sheet of cling film and place a log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends to tighten it. This is best done by holding the cling film ends and rolling the log along the work surface a few times until the cling film is drum-skin tight. Wrap it neatly in kitchen foil. Repeat with the second portion.Place the wrapped sausages in a large saucepan of water and bring it to a low simmer. Poach for 1 hour, or until they feel very firm when squeezed. Remove from the water and leave to cool, then refrigerate overnight. Don’t remove the wrapping until they are completely chilled or they will expand and lose their shape. To make the potato 'cakes', preheat the oven to 200C/Fan 180C/Gas 6. Line a roasting tray with baking paper, brush it liberally with oil and scatter over salt. Boil the potatoes in salted water for 10–12 minutes, or until just tender. Drain well. Put the potatoes in the prepared tray and press each one down so it flattens. Brush with plenty of oil and season with salt. Roast for 25 minutes, then scatter over some thyme leaves and grind over pepper. Roast for a further 10 minutes, or until golden and crisp. Meanwhile, to make the garlic mushrooms, grease a roasting tray with oil. Mix the garlic with the dairy-free margarine and a good squeeze of lemon juice in a bowl. Arrange the mushrooms stalk side-up in the tray. Divide the mixture between the mushrooms and smear it into the gills, then season. Roast for 20 minutes.To make the smoky baked beans, heat a little oil in a saucepan and fry the onion over a medium–low heat for 10 minutes, until starting to soften. Add the tomato purée, passata, vinegar, paprika, bay leaf and sugar and season. Bring to a simmer and cook gently for 10 minutes. Stir in the haricot beans and cook for a further 10 minutes, until thickened. To make the scrambled tofu, heat the oil in a frying pan. Fry the onion and broccoli over a medium–low heat for 2–3 minutes, until cooked but with a little crunch. Crumble the tofu into the pan and stir well. Add half a teaspoon of salt, the spices and a splash of water if it looks too thick or dry. Cook for 2 minutes. Slice one of the sausages and cook gently in a frying pan (reserve the other for another day). Serve everything together. If you are making mushroom stock from porcini mushrooms, steep the dried mushrooms in 350ml/12fl oz boiling water until the water is cool, then strain and set aside. Alternatively, make the stock using a mushroom stock cube. If you are making mushroom stock from porcini mushrooms, steep the dried mushrooms in 350ml/12fl oz boiling water until the water is cool, then strain and set aside. Alternatively, make the stock using a mushroom stock cube. To make the sausages, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead for 5 minutes, or until you have a firm dough. Divide the mixture into two equal portions and form each one into a 20cm/8in log. Lay out a sheet of cling film and place a log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends to tighten it. This is best done by holding the cling film ends and rolling the log along the work surface a few times until the cling film is drum-skin tight. Wrap it neatly in kitchen foil. Repeat with the second portion. To make the sausages, mix all the dry ingredients together in a bowl. Add the wet ingredients and knead for 5 minutes, or until you have a firm dough. Divide the mixture into two equal portions and form each one into a 20cm/8in log. Lay out a sheet of cling film and place a log in the centre. Roll the cling film around the log, push out any trapped air and twist the ends to tighten it. This is best done by holding the cling film ends and rolling the log along the work surface a few times until the cling film is drum-skin tight. Wrap it neatly in kitchen foil. Repeat with the second portion. Place the wrapped sausages in a large saucepan of water and bring it to a low simmer. Poach for 1 hour, or until they feel very firm when squeezed. Remove from the water and leave to cool, then refrigerate overnight. Don’t remove the wrapping until they are completely chilled or they will expand and lose their shape. Place the wrapped sausages in a large saucepan of water and bring it to a low simmer. Poach for 1 hour, or until they feel very firm when squeezed. Remove from the water and leave to cool, then refrigerate overnight. Don’t remove the wrapping until they are completely chilled or they will expand and lose their shape. To make the potato 'cakes', preheat the oven to 200C/Fan 180C/Gas 6. Line a roasting tray with baking paper, brush it liberally with oil and scatter over salt. Boil the potatoes in salted water for 10–12 minutes, or until just tender. Drain well. Put the potatoes in the prepared tray and press each one down so it flattens. Brush with plenty of oil and season with salt. Roast for 25 minutes, then scatter over some thyme leaves and grind over pepper. Roast for a further 10 minutes, or until golden and crisp. To make the potato 'cakes', preheat the oven to 200C/Fan 180C/Gas 6. Line a roasting tray with baking paper, brush it liberally with oil and scatter over salt. Boil the potatoes in salted water for 10–12 minutes, or until just tender. Drain well. Put the potatoes in the prepared tray and press each one down so it flattens. Brush with plenty of oil and season with salt. Roast for 25 minutes, then scatter over some thyme leaves and grind over pepper. Roast for a further 10 minutes, or until golden and crisp. Meanwhile, to make the garlic mushrooms, grease a roasting tray with oil. Mix the garlic with the dairy-free margarine and a good squeeze of lemon juice in a bowl. Arrange the mushrooms stalk side-up in the tray. Divide the mixture between the mushrooms and smear it into the gills, then season. Roast for 20 minutes. Meanwhile, to make the garlic mushrooms, grease a roasting tray with oil. Mix the garlic with the dairy-free margarine and a good squeeze of lemon juice in a bowl. Arrange the mushrooms stalk side-up in the tray. Divide the mixture between the mushrooms and smear it into the gills, then season. Roast for 20 minutes. To make the smoky baked beans, heat a little oil in a saucepan and fry the onion over a medium–low heat for 10 minutes, until starting to soften. Add the tomato purée, passata, vinegar, paprika, bay leaf and sugar and season. Bring to a simmer and cook gently for 10 minutes. Stir in the haricot beans and cook for a further 10 minutes, until thickened. To make the smoky baked beans, heat a little oil in a saucepan and fry the onion over a medium–low heat for 10 minutes, until starting to soften. Add the tomato purée, passata, vinegar, paprika, bay leaf and sugar and season. Bring to a simmer and cook gently for 10 minutes. Stir in the haricot beans and cook for a further 10 minutes, until thickened. To make the scrambled tofu, heat the oil in a frying pan. Fry the onion and broccoli over a medium–low heat for 2–3 minutes, until cooked but with a little crunch. Crumble the tofu into the pan and stir well. Add half a teaspoon of salt, the spices and a splash of water if it looks too thick or dry. Cook for 2 minutes. To make the scrambled tofu, heat the oil in a frying pan. Fry the onion and broccoli over a medium–low heat for 2–3 minutes, until cooked but with a little crunch. Crumble the tofu into the pan and stir well. Add half a teaspoon of salt, the spices and a splash of water if it looks too thick or dry. Cook for 2 minutes. Slice one of the sausages and cook gently in a frying pan (reserve the other for another day). Serve everything together. Slice one of the sausages and cook gently in a frying pan (reserve the other for another day). Serve everything together."
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} | 33466dae1a75f799a1bd70d4a3b2a0bec2c6c8a4d22f7bf2f62d6b6826cffc18 | Cherry Bakewell overnight oats recipe
An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_bakewell_98122_16x9.jpg This easy, fortifying breakfast is quick to prepare the night before – great for taking to work or school the next day. 50g/1¾oz frozen cherries1 tsp runny honey or agave syrupsmall handful chopped almonds, plus extra to garnish40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required)150ml/5fl oz almond milk3 drops almond extract (optional)fresh cherries, to serve (optional) 50g/1¾oz frozen cherries 1 tsp runny honey or agave syrup small handful chopped almonds, plus extra to garnish 40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required) 150ml/5fl oz almond milk 3 drops almond extract (optional) fresh cherries, to serve (optional) Method Put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture in a microwave-safe container for 30 seconds to release the aromas and flavours. Serve with fresh cherries and extra flaked almonds, if you like. Put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture in a microwave-safe container for 30 seconds to release the aromas and flavours. Serve with fresh cherries and extra flaked almonds, if you like. Put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture in a microwave-safe container for 30 seconds to release the aromas and flavours. Serve with fresh cherries and extra flaked almonds, if you like. Recipe tips If you have rolled oats, bake them on a baking tray in an oven preheated to 200C/180C Fan/Gas 6 for 7 minutes to make them toasty, nutty and fragrant. Frozen fruit is a great standby for breakfast pots and smoothies. Blueberries and blackberries would also work well in this recipe. | {
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"url": "https://www.bbc.co.uk/food/recipes/cherry_bakewell_98122",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cherry Bakewell overnight oats recipe",
"content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_bakewell_98122_16x9.jpg This easy, fortifying breakfast is quick to prepare the night before – great for taking to work or school the next day. 50g/1¾oz frozen cherries1 tsp runny honey or agave syrupsmall handful chopped almonds, plus extra to garnish40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required)150ml/5fl oz almond milk3 drops almond extract (optional)fresh cherries, to serve (optional) 50g/1¾oz frozen cherries 1 tsp runny honey or agave syrup small handful chopped almonds, plus extra to garnish 40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required) 150ml/5fl oz almond milk 3 drops almond extract (optional) fresh cherries, to serve (optional) Method Put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture in a microwave-safe container for 30 seconds to release the aromas and flavours. Serve with fresh cherries and extra flaked almonds, if you like. Put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture in a microwave-safe container for 30 seconds to release the aromas and flavours. Serve with fresh cherries and extra flaked almonds, if you like. Put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture in a microwave-safe container for 30 seconds to release the aromas and flavours. Serve with fresh cherries and extra flaked almonds, if you like. Recipe tips If you have rolled oats, bake them on a baking tray in an oven preheated to 200C/180C Fan/Gas 6 for 7 minutes to make them toasty, nutty and fragrant. Frozen fruit is a great standby for breakfast pots and smoothies. Blueberries and blackberries would also work well in this recipe."
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"$oid": "68bacfdfeb3bdbfd0cc006d8"
} | d7422396bb9c48dfb4755fb2b26349c73c61c9f5009625653308b420be02b59b | Cinnamon apple overnight oats with date butter recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_apple_overnight_75730_16x9.jpg The date butter makes enough for three or four breakfasts and is good for spreading on toast or topping yoghurt too. 40g/1½oz porridge oats½ apple, grated or finely choppedsmall handful pecans, chopped150ml/5fl oz milk or soya milk¼ tsp ground cinnamon1 tbsp date butter (see below) 40g/1½oz porridge oats ½ apple, grated or finely chopped small handful pecans, chopped 150ml/5fl oz milk or soya milk ¼ tsp ground cinnamon 1 tbsp date butter (see below) 100g/3½oz dates, finely chopped3 tbsp boiling waterpinch ground cinnamon 100g/3½oz dates, finely chopped 3 tbsp boiling water pinch ground cinnamon Method For the date butter, put the dates in a heatproof bowl and slowly add the boiling water. Mash the dates using a fork to make a creamy paste. Stir in the cinnamon. Set aside to cool.For the overnight oats, put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture for 30 seconds to release the aromas and flavours. For the date butter, put the dates in a heatproof bowl and slowly add the boiling water. Mash the dates using a fork to make a creamy paste. Stir in the cinnamon. Set aside to cool. For the date butter, put the dates in a heatproof bowl and slowly add the boiling water. Mash the dates using a fork to make a creamy paste. Stir in the cinnamon. Set aside to cool. For the overnight oats, put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture for 30 seconds to release the aromas and flavours. For the overnight oats, put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture for 30 seconds to release the aromas and flavours. Recipe tips You can substitute banana for the apple and/or add a few drops of vanilla extract for variety. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cinnamon_apple_overnight_75730",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cinnamon apple overnight oats with date butter recipe",
"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_apple_overnight_75730_16x9.jpg The date butter makes enough for three or four breakfasts and is good for spreading on toast or topping yoghurt too. 40g/1½oz porridge oats½ apple, grated or finely choppedsmall handful pecans, chopped150ml/5fl oz milk or soya milk¼ tsp ground cinnamon1 tbsp date butter (see below) 40g/1½oz porridge oats ½ apple, grated or finely chopped small handful pecans, chopped 150ml/5fl oz milk or soya milk ¼ tsp ground cinnamon 1 tbsp date butter (see below) 100g/3½oz dates, finely chopped3 tbsp boiling waterpinch ground cinnamon 100g/3½oz dates, finely chopped 3 tbsp boiling water pinch ground cinnamon Method For the date butter, put the dates in a heatproof bowl and slowly add the boiling water. Mash the dates using a fork to make a creamy paste. Stir in the cinnamon. Set aside to cool.For the overnight oats, put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture for 30 seconds to release the aromas and flavours. For the date butter, put the dates in a heatproof bowl and slowly add the boiling water. Mash the dates using a fork to make a creamy paste. Stir in the cinnamon. Set aside to cool. For the date butter, put the dates in a heatproof bowl and slowly add the boiling water. Mash the dates using a fork to make a creamy paste. Stir in the cinnamon. Set aside to cool. For the overnight oats, put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture for 30 seconds to release the aromas and flavours. For the overnight oats, put all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. If you prefer your oats warmed, microwave the mixture for 30 seconds to release the aromas and flavours. Recipe tips You can substitute banana for the apple and/or add a few drops of vanilla extract for variety."
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"subdomain": "Recipes"
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{
"$oid": "68bacfdfeb3bdbfd0cc006d9"
} | 5f84fa54140f8fbd3112dd6f488264cda71e00942ae43950ec2bc6d63d3676e1 | Carrot cake overnight oats recipe
An average of 4.8 out of 5 stars from 4 ratings Rather like having cake for breakfast, but a lot better for you, these overnight oats have natural sweetness and spice that tastes just like carrot cake. By Emily Angle Shopping list Ingredients 40g/1½oz porridge oats or rolled oats40g/1½oz carrot, finely grated½ apple, finely gratedsmall handful raisins½ tsp mixed spice1 tsp brown sugar150ml/5fl oz milk or soya milk 40g/1½oz porridge oats or rolled oats 40g/1½oz carrot, finely grated ½ apple, finely grated small handful raisins ½ tsp mixed spice 1 tsp brown sugar 150ml/5fl oz milk or soya milk How-to videos Method Place all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. Place all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. Place all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. How-to videos How to make overnight oats Related recipes Apple, pear and berry bircher. By Dr Rupy Aujla overnight oats recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_pear_and_berry_57930_16x9.jpg Banana cocoa crunch overnight oats. By Emily Angle overnight oats recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_cocoa_crunch_06267_16x9.jpg Bircher muesli. By Ella Woodward overnight oats recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bircher_muesli_70498_16x9.jpg Blackberry crumble overnight oats. By Emily Angle overnight oats recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_crumble_15618_16x9.jpg Pear, apple and ginger crumble. By Dr Rupy Aujla oats recipes (157) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pear_apple_and_ginger_05953_16x9.jpg Ginger chocolate oat bar. By Nigel Slater oats recipes (157) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_chocolate_oat_bar_55755_16x9.jpg Whisky shortbread ding dangs. By Norman Calder oats recipes (157) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whisky_shortbread_ding_77063_16x9.jpg | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Carrot cake overnight oats recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Rather like having cake for breakfast, but a lot better for you, these overnight oats have natural sweetness and spice that tastes just like carrot cake. By Emily Angle Shopping list Ingredients 40g/1½oz porridge oats or rolled oats40g/1½oz carrot, finely grated½ apple, finely gratedsmall handful raisins½ tsp mixed spice1 tsp brown sugar150ml/5fl oz milk or soya milk 40g/1½oz porridge oats or rolled oats 40g/1½oz carrot, finely grated ½ apple, finely grated small handful raisins ½ tsp mixed spice 1 tsp brown sugar 150ml/5fl oz milk or soya milk How-to videos Method Place all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. Place all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. Place all the ingredients in a jar, stir, put the lid on and store in the fridge overnight. How-to videos How to make overnight oats Related recipes Apple, pear and berry bircher. By Dr Rupy Aujla overnight oats recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_pear_and_berry_57930_16x9.jpg Banana cocoa crunch overnight oats. By Emily Angle overnight oats recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_cocoa_crunch_06267_16x9.jpg Bircher muesli. By Ella Woodward overnight oats recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bircher_muesli_70498_16x9.jpg Blackberry crumble overnight oats. By Emily Angle overnight oats recipes (11) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_crumble_15618_16x9.jpg Pear, apple and ginger crumble. By Dr Rupy Aujla oats recipes (157) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pear_apple_and_ginger_05953_16x9.jpg Ginger chocolate oat bar. By Nigel Slater oats recipes (157) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_chocolate_oat_bar_55755_16x9.jpg Whisky shortbread ding dangs. By Norman Calder oats recipes (157) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whisky_shortbread_ding_77063_16x9.jpg"
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} | 324ee0fd564da49cc5680dd85922e46d96c1b3026acc6ca33b24b6923183cfd2 | Blackberry crumble overnight oats recipe
An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_crumble_15618_16x9.jpg Blackberry crumble for breakfast? Yes please! Use last season's frozen blackberries or buy ready-frozen from the supermarket freezer aisle. 50g/1¾oz frozen blackberries1 tsp runny honey or agave syrupsmall handful chopped almonds or walnuts40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required)150ml/5fl oz milk or vegan alternative3 drops almond extract (optional) 50g/1¾oz frozen blackberries 1 tsp runny honey or agave syrup small handful chopped almonds or walnuts 40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required) 150ml/5fl oz milk or vegan alternative 3 drops almond extract (optional) Method Put all the ingredients into a jar, stir, put the lid on and chill in the fridge overnight. In the morning, top with extra nuts, if desired. Put all the ingredients into a jar, stir, put the lid on and chill in the fridge overnight. Put all the ingredients into a jar, stir, put the lid on and chill in the fridge overnight. In the morning, top with extra nuts, if desired. In the morning, top with extra nuts, if desired. Recipe tips If you prefer your oats warmed, microwave the mixture in the morning for 30 seconds to release the aromas and flavours. | {
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"url": "https://www.bbc.co.uk/food/recipes/blackberry_crumble_15618",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Blackberry crumble overnight oats recipe",
"content": "An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackberry_crumble_15618_16x9.jpg Blackberry crumble for breakfast? Yes please! Use last season's frozen blackberries or buy ready-frozen from the supermarket freezer aisle. 50g/1¾oz frozen blackberries1 tsp runny honey or agave syrupsmall handful chopped almonds or walnuts40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required)150ml/5fl oz milk or vegan alternative3 drops almond extract (optional) 50g/1¾oz frozen blackberries 1 tsp runny honey or agave syrup small handful chopped almonds or walnuts 40g/1½oz porridge oats or toasted rolled oats (use gluten-free oats if required) 150ml/5fl oz milk or vegan alternative 3 drops almond extract (optional) Method Put all the ingredients into a jar, stir, put the lid on and chill in the fridge overnight. In the morning, top with extra nuts, if desired. Put all the ingredients into a jar, stir, put the lid on and chill in the fridge overnight. Put all the ingredients into a jar, stir, put the lid on and chill in the fridge overnight. In the morning, top with extra nuts, if desired. In the morning, top with extra nuts, if desired. Recipe tips If you prefer your oats warmed, microwave the mixture in the morning for 30 seconds to release the aromas and flavours."
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} | 2bec3d9f918820c550c47a92269aae3ecd9763dd207559ac0319930a7e626c50 | Red-braised pork ribs recipe
Red-braised pork ribs with sweet shallots and peanuts An average of 5.0 out of 5 stars from 3 ratings These spicy, sticky ribs are tender and wickedly moreish. 1.5kg/3lb 5oz pork ribs250ml/9fl oz water125ml/4½ fl oz shaoxing rice wine1 tsp salt4 tbsp dark soy sauce3 star anise1 cinnamon stick4 garlic cloves, crushed5 large slices of fresh ginger2 spring onions, roughly choppedpinch chilli flakes2 pieces dried tangerine peel110g/4oz yellow rock sugar (or demerara sugar) 1.5kg/3lb 5oz pork ribs 250ml/9fl oz water 125ml/4½ fl oz shaoxing rice wine 1 tsp salt 4 tbsp dark soy sauce 3 star anise 1 cinnamon stick 4 garlic cloves, crushed 5 large slices of fresh ginger 2 spring onions, roughly chopped pinch chilli flakes 2 pieces dried tangerine peel 110g/4oz yellow rock sugar (or demerara sugar) 400g/14oz glutinous rice, soaked overnight in 1.litres/2½ pints water 400g/14oz glutinous rice, soaked overnight in 1.litres/2½ pints water 4 tbsp vegetable oil2 banana shallots, finely sliced3 garlic cloves, finely sliced2 large red chillies, finely sliced1 tbsp caster sugar2 spring onions, finely sliced3 tbsp crushed peanuts 4 tbsp vegetable oil 2 banana shallots, finely sliced 3 garlic cloves, finely sliced 2 large red chillies, finely sliced 1 tbsp caster sugar 2 spring onions, finely sliced 3 tbsp crushed peanuts Method Preheat the oven to 180C/350F/Gas 4.Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray.Mix the remaining ingredients until well combined and pour over the ribs.Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes. Increase the oven temperature to 220C/425F/Gas 7. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced. Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender.Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised. Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts. Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray. Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray. Mix the remaining ingredients until well combined and pour over the ribs. Mix the remaining ingredients until well combined and pour over the ribs. Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes. Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes. Increase the oven temperature to 220C/425F/Gas 7. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced. Increase the oven temperature to 220C/425F/Gas 7. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced. Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender. Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender. Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised. Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised. Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts. Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts. Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts. Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts. | {
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"content": "Red-braised pork ribs with sweet shallots and peanuts An average of 5.0 out of 5 stars from 3 ratings These spicy, sticky ribs are tender and wickedly moreish. 1.5kg/3lb 5oz pork ribs250ml/9fl oz water125ml/4½ fl oz shaoxing rice wine1 tsp salt4 tbsp dark soy sauce3 star anise1 cinnamon stick4 garlic cloves, crushed5 large slices of fresh ginger2 spring onions, roughly choppedpinch chilli flakes2 pieces dried tangerine peel110g/4oz yellow rock sugar (or demerara sugar) 1.5kg/3lb 5oz pork ribs 250ml/9fl oz water 125ml/4½ fl oz shaoxing rice wine 1 tsp salt 4 tbsp dark soy sauce 3 star anise 1 cinnamon stick 4 garlic cloves, crushed 5 large slices of fresh ginger 2 spring onions, roughly chopped pinch chilli flakes 2 pieces dried tangerine peel 110g/4oz yellow rock sugar (or demerara sugar) 400g/14oz glutinous rice, soaked overnight in 1.litres/2½ pints water 400g/14oz glutinous rice, soaked overnight in 1.litres/2½ pints water 4 tbsp vegetable oil2 banana shallots, finely sliced3 garlic cloves, finely sliced2 large red chillies, finely sliced1 tbsp caster sugar2 spring onions, finely sliced3 tbsp crushed peanuts 4 tbsp vegetable oil 2 banana shallots, finely sliced 3 garlic cloves, finely sliced 2 large red chillies, finely sliced 1 tbsp caster sugar 2 spring onions, finely sliced 3 tbsp crushed peanuts Method Preheat the oven to 180C/350F/Gas 4.Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray.Mix the remaining ingredients until well combined and pour over the ribs.Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes. Increase the oven temperature to 220C/425F/Gas 7. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced. Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender.Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised. Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts. Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray. Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray. Mix the remaining ingredients until well combined and pour over the ribs. Mix the remaining ingredients until well combined and pour over the ribs. Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes. Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes. Increase the oven temperature to 220C/425F/Gas 7. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced. Increase the oven temperature to 220C/425F/Gas 7. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced. Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender. Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender. Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised. Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised. Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts. Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts. Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts. Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts."
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} | 4ee7177086731020a712a4bd4219a834b321980d319e7ad592df2d022986c291 | Lotus leaf wraps (Lo mai gai) recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01rwbry.jpg We love this popular dim sum dish of parcels of steamed lotus leaves filled with sticky rice, Chinese sausages, chicken, pork and vegetables. 200g/7oz glutinous rice (sticky rice), covered in water and soaked for one hour, then drained4 Chinese dried black mushrooms200g/7oz skinless boneless chicken thighs100g/3½oz pork loin, chopped into small pieces ¼ tsp salt2 tbsp vegetable oil 1 garlic clove, chopped2 Chinese sausages (lap cheong), or alternatively sweet cured bacon, chopped2 tbsp Chinese rice wine (or dry sherry)1 tbsp light soy sauce1 tsp dark soy sauce1½ tsp cornflour¼ tsp sesame oilfreshly ground black or white pepper, to taste4 lotus leaves, cut in half 200g/7oz glutinous rice (sticky rice), covered in water and soaked for one hour, then drained 4 Chinese dried black mushrooms 200g/7oz skinless boneless chicken thighs 100g/3½oz pork loin, chopped into small pieces ¼ tsp salt 2 tbsp vegetable oil 1 garlic clove, chopped 2 Chinese sausages (lap cheong), or alternatively sweet cured bacon, chopped 2 tbsp Chinese rice wine (or dry sherry) 1 tbsp light soy sauce 1 tsp dark soy sauce 1½ tsp cornflour ¼ tsp sesame oil freshly ground black or white pepper, to taste 4 lotus leaves, cut in half Method Line a bamboo steamer with parchment paper perforated with holes (or a banana leaf or cabbage leaf). Fill a wok approximately half-way with water so that the steamer will be sitting above the water without touching. Bring the water to a boil, cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the rest of the ingredients. Soften the dried mushrooms by soaking in a bowl of hot water for 20-30 minutes. Squeeze out any excess water, remove the stems and finely chop. Cut the chicken into small cubes about the size of a postage stamp. Season the chicken and pork with salt.Heat a wok and add the oil for frying. When the oil is hot, add the garlic and stir fry until aromatic (about 30 seconds). Add the chicken cubes and pork. Stir fry until they turn white and are 80 percent cooked through.Add the sausages and the drained mushrooms. Stir fry for another minute.In a small bowl, combine the rice wine with the light soy and dark soy sauce. In a separate small bowl, dissolve the cornflour in one tablespoon of water, and whisk it into the sauce.Give the sauce mixture a quick re-stir and then add it to the wok, stirring quickly to thicken. Season with pepper, to taste. Cook for 1-2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Leave to cool.To make the wraps, separate the rice and the filling into eight equal sections, one section for each wrap. Lay out a lotus leaf in front of you. Place a portion of the rice mixture into the centre of a lotus leaf. Add the meat and vegetable mixture over the top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover. Form a square parcel with the lotus leaf and tie it up with kitchen string. Repeat with the remaining lotus leaves.Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are cooked through. Serve at once. Line a bamboo steamer with parchment paper perforated with holes (or a banana leaf or cabbage leaf). Fill a wok approximately half-way with water so that the steamer will be sitting above the water without touching. Bring the water to a boil, cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the rest of the ingredients. Line a bamboo steamer with parchment paper perforated with holes (or a banana leaf or cabbage leaf). Fill a wok approximately half-way with water so that the steamer will be sitting above the water without touching. Bring the water to a boil, cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the rest of the ingredients. Soften the dried mushrooms by soaking in a bowl of hot water for 20-30 minutes. Squeeze out any excess water, remove the stems and finely chop. Soften the dried mushrooms by soaking in a bowl of hot water for 20-30 minutes. Squeeze out any excess water, remove the stems and finely chop. Cut the chicken into small cubes about the size of a postage stamp. Season the chicken and pork with salt. Cut the chicken into small cubes about the size of a postage stamp. Season the chicken and pork with salt. Heat a wok and add the oil for frying. When the oil is hot, add the garlic and stir fry until aromatic (about 30 seconds). Add the chicken cubes and pork. Stir fry until they turn white and are 80 percent cooked through. Heat a wok and add the oil for frying. When the oil is hot, add the garlic and stir fry until aromatic (about 30 seconds). Add the chicken cubes and pork. Stir fry until they turn white and are 80 percent cooked through. Add the sausages and the drained mushrooms. Stir fry for another minute. Add the sausages and the drained mushrooms. Stir fry for another minute. In a small bowl, combine the rice wine with the light soy and dark soy sauce. In a separate small bowl, dissolve the cornflour in one tablespoon of water, and whisk it into the sauce. In a small bowl, combine the rice wine with the light soy and dark soy sauce. In a separate small bowl, dissolve the cornflour in one tablespoon of water, and whisk it into the sauce. Give the sauce mixture a quick re-stir and then add it to the wok, stirring quickly to thicken. Season with pepper, to taste. Cook for 1-2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Leave to cool. Give the sauce mixture a quick re-stir and then add it to the wok, stirring quickly to thicken. Season with pepper, to taste. Cook for 1-2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Leave to cool. To make the wraps, separate the rice and the filling into eight equal sections, one section for each wrap. Lay out a lotus leaf in front of you. Place a portion of the rice mixture into the centre of a lotus leaf. Add the meat and vegetable mixture over the top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover. To make the wraps, separate the rice and the filling into eight equal sections, one section for each wrap. Lay out a lotus leaf in front of you. Place a portion of the rice mixture into the centre of a lotus leaf. Add the meat and vegetable mixture over the top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover. Form a square parcel with the lotus leaf and tie it up with kitchen string. Repeat with the remaining lotus leaves. Form a square parcel with the lotus leaf and tie it up with kitchen string. Repeat with the remaining lotus leaves. Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are cooked through. Serve at once. Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are cooked through. Serve at once. Recipe tips In the programme Si and Dave used fresh lotus leaves. In the UK only dried leaves are available, so soak them in a bowl of hot water for one hour prior to preparing this recipe. Pat them dry. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01rwbry.jpg We love this popular dim sum dish of parcels of steamed lotus leaves filled with sticky rice, Chinese sausages, chicken, pork and vegetables. 200g/7oz glutinous rice (sticky rice), covered in water and soaked for one hour, then drained4 Chinese dried black mushrooms200g/7oz skinless boneless chicken thighs100g/3½oz pork loin, chopped into small pieces ¼ tsp salt2 tbsp vegetable oil 1 garlic clove, chopped2 Chinese sausages (lap cheong), or alternatively sweet cured bacon, chopped2 tbsp Chinese rice wine (or dry sherry)1 tbsp light soy sauce1 tsp dark soy sauce1½ tsp cornflour¼ tsp sesame oilfreshly ground black or white pepper, to taste4 lotus leaves, cut in half 200g/7oz glutinous rice (sticky rice), covered in water and soaked for one hour, then drained 4 Chinese dried black mushrooms 200g/7oz skinless boneless chicken thighs 100g/3½oz pork loin, chopped into small pieces ¼ tsp salt 2 tbsp vegetable oil 1 garlic clove, chopped 2 Chinese sausages (lap cheong), or alternatively sweet cured bacon, chopped 2 tbsp Chinese rice wine (or dry sherry) 1 tbsp light soy sauce 1 tsp dark soy sauce 1½ tsp cornflour ¼ tsp sesame oil freshly ground black or white pepper, to taste 4 lotus leaves, cut in half Method Line a bamboo steamer with parchment paper perforated with holes (or a banana leaf or cabbage leaf). Fill a wok approximately half-way with water so that the steamer will be sitting above the water without touching. Bring the water to a boil, cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the rest of the ingredients. Soften the dried mushrooms by soaking in a bowl of hot water for 20-30 minutes. Squeeze out any excess water, remove the stems and finely chop. Cut the chicken into small cubes about the size of a postage stamp. Season the chicken and pork with salt.Heat a wok and add the oil for frying. When the oil is hot, add the garlic and stir fry until aromatic (about 30 seconds). Add the chicken cubes and pork. Stir fry until they turn white and are 80 percent cooked through.Add the sausages and the drained mushrooms. Stir fry for another minute.In a small bowl, combine the rice wine with the light soy and dark soy sauce. In a separate small bowl, dissolve the cornflour in one tablespoon of water, and whisk it into the sauce.Give the sauce mixture a quick re-stir and then add it to the wok, stirring quickly to thicken. Season with pepper, to taste. Cook for 1-2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Leave to cool.To make the wraps, separate the rice and the filling into eight equal sections, one section for each wrap. Lay out a lotus leaf in front of you. Place a portion of the rice mixture into the centre of a lotus leaf. Add the meat and vegetable mixture over the top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover. Form a square parcel with the lotus leaf and tie it up with kitchen string. Repeat with the remaining lotus leaves.Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are cooked through. Serve at once. Line a bamboo steamer with parchment paper perforated with holes (or a banana leaf or cabbage leaf). Fill a wok approximately half-way with water so that the steamer will be sitting above the water without touching. Bring the water to a boil, cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the rest of the ingredients. Line a bamboo steamer with parchment paper perforated with holes (or a banana leaf or cabbage leaf). Fill a wok approximately half-way with water so that the steamer will be sitting above the water without touching. Bring the water to a boil, cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the rest of the ingredients. Soften the dried mushrooms by soaking in a bowl of hot water for 20-30 minutes. Squeeze out any excess water, remove the stems and finely chop. Soften the dried mushrooms by soaking in a bowl of hot water for 20-30 minutes. Squeeze out any excess water, remove the stems and finely chop. Cut the chicken into small cubes about the size of a postage stamp. Season the chicken and pork with salt. Cut the chicken into small cubes about the size of a postage stamp. Season the chicken and pork with salt. Heat a wok and add the oil for frying. When the oil is hot, add the garlic and stir fry until aromatic (about 30 seconds). Add the chicken cubes and pork. Stir fry until they turn white and are 80 percent cooked through. Heat a wok and add the oil for frying. When the oil is hot, add the garlic and stir fry until aromatic (about 30 seconds). Add the chicken cubes and pork. Stir fry until they turn white and are 80 percent cooked through. Add the sausages and the drained mushrooms. Stir fry for another minute. Add the sausages and the drained mushrooms. Stir fry for another minute. In a small bowl, combine the rice wine with the light soy and dark soy sauce. In a separate small bowl, dissolve the cornflour in one tablespoon of water, and whisk it into the sauce. In a small bowl, combine the rice wine with the light soy and dark soy sauce. In a separate small bowl, dissolve the cornflour in one tablespoon of water, and whisk it into the sauce. Give the sauce mixture a quick re-stir and then add it to the wok, stirring quickly to thicken. Season with pepper, to taste. Cook for 1-2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Leave to cool. Give the sauce mixture a quick re-stir and then add it to the wok, stirring quickly to thicken. Season with pepper, to taste. Cook for 1-2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Leave to cool. To make the wraps, separate the rice and the filling into eight equal sections, one section for each wrap. Lay out a lotus leaf in front of you. Place a portion of the rice mixture into the centre of a lotus leaf. Add the meat and vegetable mixture over the top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover. To make the wraps, separate the rice and the filling into eight equal sections, one section for each wrap. Lay out a lotus leaf in front of you. Place a portion of the rice mixture into the centre of a lotus leaf. Add the meat and vegetable mixture over the top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover. Form a square parcel with the lotus leaf and tie it up with kitchen string. Repeat with the remaining lotus leaves. Form a square parcel with the lotus leaf and tie it up with kitchen string. Repeat with the remaining lotus leaves. Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are cooked through. Serve at once. Steam the lotus leaf parcels, covered, on a heatproof plate in a bamboo steamer for 15 minutes, or until they are cooked through. Serve at once. Recipe tips In the programme Si and Dave used fresh lotus leaves. In the UK only dried leaves are available, so soak them in a bowl of hot water for one hour prior to preparing this recipe. Pat them dry."
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} | 37244798809c343c969d8f7fa8ec9a4ca8f02f0fb12c6a342792422488f3adcd | Spiced pork belly parcels recipe
To make the glutinous rice, wash the rice until the water runs clear and soak in fresh water for 1 hour. Drain. To make the pork belly parcels, soak the mushrooms in boiling water for 20 minutes. Drain, discard the stalks and finely chop. Boil the pork belly pieces in water in a large saucepan for 15 minutes. Drain and pat dry. Mix together the picked shallot ingredients in a bowl and set aside to marinate. For the pork belly parcels, heat the oil in a wok over a high heat. Mix together the pork, soy sauces and Chinese five-spice powder. Tip into the wok and stir-fry for 2–3 minutes, until browned and cooked through.Add the soaked mushrooms, star anise, rock sugar, white pepper and stock. Bring to the boil, reduce the heat and simmer for 30 minutes, or until the volume of the liquid has reduced by a third.To make the glutinous rice, steam the rice until cooked. Heat the oil in a wok over a high heat. Add the ginger, garlic, shallots and shrimps and stir-fry for 1 minute. Add the peanuts and rice and mix well. Season with the light soy sauce, five-spice and sesame oil and mix again. Remove from the heat and set aside.To make the bamboo parcels, place one small leaf on top of a larger one with the points at opposite ends. Brush the inside with peanut oil. Fold the leaves, bringing the opposite ends to the middle to create a cup shape. Scoop some rice into the cup and top with 2–3 pork pieces. Add more rice to fill. Wrap the other end of the leaves around the opening to form a closed pyramid. Loop a piece of string around the triangular corner of the parcel, wrap around twice and tie to secure. Whisk the dipping sauce ingredients together in a small bowl.To serve, place a bamboo parcel on a plate and open up. Top with the salted duck yolks, pickled shallot, chilli, spring onion, radish and micro herbs - you don't eat the bamboo leaves as they are not edible. Serve with the dipping sauce. To make the glutinous rice, wash the rice until the water runs clear and soak in fresh water for 1 hour. Drain. To make the glutinous rice, wash the rice until the water runs clear and soak in fresh water for 1 hour. Drain. To make the pork belly parcels, soak the mushrooms in boiling water for 20 minutes. Drain, discard the stalks and finely chop. Boil the pork belly pieces in water in a large saucepan for 15 minutes. Drain and pat dry. To make the pork belly parcels, soak the mushrooms in boiling water for 20 minutes. Drain, discard the stalks and finely chop. Boil the pork belly pieces in water in a large saucepan for 15 minutes. Drain and pat dry. Mix together the picked shallot ingredients in a bowl and set aside to marinate. Mix together the picked shallot ingredients in a bowl and set aside to marinate. For the pork belly parcels, heat the oil in a wok over a high heat. Mix together the pork, soy sauces and Chinese five-spice powder. Tip into the wok and stir-fry for 2–3 minutes, until browned and cooked through. For the pork belly parcels, heat the oil in a wok over a high heat. Mix together the pork, soy sauces and Chinese five-spice powder. Tip into the wok and stir-fry for 2–3 minutes, until browned and cooked through. Add the soaked mushrooms, star anise, rock sugar, white pepper and stock. Bring to the boil, reduce the heat and simmer for 30 minutes, or until the volume of the liquid has reduced by a third. Add the soaked mushrooms, star anise, rock sugar, white pepper and stock. Bring to the boil, reduce the heat and simmer for 30 minutes, or until the volume of the liquid has reduced by a third. To make the glutinous rice, steam the rice until cooked. Heat the oil in a wok over a high heat. Add the ginger, garlic, shallots and shrimps and stir-fry for 1 minute. Add the peanuts and rice and mix well. Season with the light soy sauce, five-spice and sesame oil and mix again. Remove from the heat and set aside. To make the glutinous rice, steam the rice until cooked. Heat the oil in a wok over a high heat. Add the ginger, garlic, shallots and shrimps and stir-fry for 1 minute. Add the peanuts and rice and mix well. Season with the light soy sauce, five-spice and sesame oil and mix again. Remove from the heat and set aside. To make the bamboo parcels, place one small leaf on top of a larger one with the points at opposite ends. Brush the inside with peanut oil. Fold the leaves, bringing the opposite ends to the middle to create a cup shape. Scoop some rice into the cup and top with 2–3 pork pieces. Add more rice to fill. Wrap the other end of the leaves around the opening to form a closed pyramid. Loop a piece of string around the triangular corner of the parcel, wrap around twice and tie to secure. To make the bamboo parcels, place one small leaf on top of a larger one with the points at opposite ends. Brush the inside with peanut oil. Fold the leaves, bringing the opposite ends to the middle to create a cup shape. Scoop some rice into the cup and top with 2–3 pork pieces. Add more rice to fill. Wrap the other end of the leaves around the opening to form a closed pyramid. Loop a piece of string around the triangular corner of the parcel, wrap around twice and tie to secure. Whisk the dipping sauce ingredients together in a small bowl. Whisk the dipping sauce ingredients together in a small bowl. To serve, place a bamboo parcel on a plate and open up. Top with the salted duck yolks, pickled shallot, chilli, spring onion, radish and micro herbs - you don't eat the bamboo leaves as they are not edible. Serve with the dipping sauce. To serve, place a bamboo parcel on a plate and open up. Top with the salted duck yolks, pickled shallot, chilli, spring onion, radish and micro herbs - you don't eat the bamboo leaves as they are not edible. Serve with the dipping sauce. | {
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"title": "Spiced pork belly parcels recipe",
"content": "To make the glutinous rice, wash the rice until the water runs clear and soak in fresh water for 1 hour. Drain. To make the pork belly parcels, soak the mushrooms in boiling water for 20 minutes. Drain, discard the stalks and finely chop. Boil the pork belly pieces in water in a large saucepan for 15 minutes. Drain and pat dry. Mix together the picked shallot ingredients in a bowl and set aside to marinate. For the pork belly parcels, heat the oil in a wok over a high heat. Mix together the pork, soy sauces and Chinese five-spice powder. Tip into the wok and stir-fry for 2–3 minutes, until browned and cooked through.Add the soaked mushrooms, star anise, rock sugar, white pepper and stock. Bring to the boil, reduce the heat and simmer for 30 minutes, or until the volume of the liquid has reduced by a third.To make the glutinous rice, steam the rice until cooked. Heat the oil in a wok over a high heat. Add the ginger, garlic, shallots and shrimps and stir-fry for 1 minute. Add the peanuts and rice and mix well. Season with the light soy sauce, five-spice and sesame oil and mix again. Remove from the heat and set aside.To make the bamboo parcels, place one small leaf on top of a larger one with the points at opposite ends. Brush the inside with peanut oil. Fold the leaves, bringing the opposite ends to the middle to create a cup shape. Scoop some rice into the cup and top with 2–3 pork pieces. Add more rice to fill. Wrap the other end of the leaves around the opening to form a closed pyramid. Loop a piece of string around the triangular corner of the parcel, wrap around twice and tie to secure. Whisk the dipping sauce ingredients together in a small bowl.To serve, place a bamboo parcel on a plate and open up. Top with the salted duck yolks, pickled shallot, chilli, spring onion, radish and micro herbs - you don't eat the bamboo leaves as they are not edible. Serve with the dipping sauce. To make the glutinous rice, wash the rice until the water runs clear and soak in fresh water for 1 hour. Drain. To make the glutinous rice, wash the rice until the water runs clear and soak in fresh water for 1 hour. Drain. To make the pork belly parcels, soak the mushrooms in boiling water for 20 minutes. Drain, discard the stalks and finely chop. Boil the pork belly pieces in water in a large saucepan for 15 minutes. Drain and pat dry. To make the pork belly parcels, soak the mushrooms in boiling water for 20 minutes. Drain, discard the stalks and finely chop. Boil the pork belly pieces in water in a large saucepan for 15 minutes. Drain and pat dry. Mix together the picked shallot ingredients in a bowl and set aside to marinate. Mix together the picked shallot ingredients in a bowl and set aside to marinate. For the pork belly parcels, heat the oil in a wok over a high heat. Mix together the pork, soy sauces and Chinese five-spice powder. Tip into the wok and stir-fry for 2–3 minutes, until browned and cooked through. For the pork belly parcels, heat the oil in a wok over a high heat. Mix together the pork, soy sauces and Chinese five-spice powder. Tip into the wok and stir-fry for 2–3 minutes, until browned and cooked through. Add the soaked mushrooms, star anise, rock sugar, white pepper and stock. Bring to the boil, reduce the heat and simmer for 30 minutes, or until the volume of the liquid has reduced by a third. Add the soaked mushrooms, star anise, rock sugar, white pepper and stock. Bring to the boil, reduce the heat and simmer for 30 minutes, or until the volume of the liquid has reduced by a third. To make the glutinous rice, steam the rice until cooked. Heat the oil in a wok over a high heat. Add the ginger, garlic, shallots and shrimps and stir-fry for 1 minute. Add the peanuts and rice and mix well. Season with the light soy sauce, five-spice and sesame oil and mix again. Remove from the heat and set aside. To make the glutinous rice, steam the rice until cooked. Heat the oil in a wok over a high heat. Add the ginger, garlic, shallots and shrimps and stir-fry for 1 minute. Add the peanuts and rice and mix well. Season with the light soy sauce, five-spice and sesame oil and mix again. Remove from the heat and set aside. To make the bamboo parcels, place one small leaf on top of a larger one with the points at opposite ends. Brush the inside with peanut oil. Fold the leaves, bringing the opposite ends to the middle to create a cup shape. Scoop some rice into the cup and top with 2–3 pork pieces. Add more rice to fill. Wrap the other end of the leaves around the opening to form a closed pyramid. Loop a piece of string around the triangular corner of the parcel, wrap around twice and tie to secure. To make the bamboo parcels, place one small leaf on top of a larger one with the points at opposite ends. Brush the inside with peanut oil. Fold the leaves, bringing the opposite ends to the middle to create a cup shape. Scoop some rice into the cup and top with 2–3 pork pieces. Add more rice to fill. Wrap the other end of the leaves around the opening to form a closed pyramid. Loop a piece of string around the triangular corner of the parcel, wrap around twice and tie to secure. Whisk the dipping sauce ingredients together in a small bowl. Whisk the dipping sauce ingredients together in a small bowl. To serve, place a bamboo parcel on a plate and open up. Top with the salted duck yolks, pickled shallot, chilli, spring onion, radish and micro herbs - you don't eat the bamboo leaves as they are not edible. Serve with the dipping sauce. To serve, place a bamboo parcel on a plate and open up. Top with the salted duck yolks, pickled shallot, chilli, spring onion, radish and micro herbs - you don't eat the bamboo leaves as they are not edible. Serve with the dipping sauce."
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} | 34924390f6bf6062ba1ee6a4cc73dc80c079871d7647ec627c7d8f341ea00172 | Raspberry jam recipe
How to make jam An average of 4.1 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_jam_75331_16x9.jpg Homemade raspberry jam is so delicious and so easy - you just need equal parts of raspberries and sugar and a watchful eye. You could use other soft fruit too, such as strawberries, blackcurrants or a mixture. Equipment and preparation: You will need three clean 300ml/10fl oz jars with lids. 450g/1lb raspberries, as fresh as possible450g/1lb granulated sugar 450g/1lb raspberries, as fresh as possible 450g/1lb granulated sugar Method To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)Place a few saucers in the freezer to chill. These will be used to test if the cooked jam has reached setting point.Place the raspberries and sugar into a wide-mouth preserving pan over a very low heat, stirring every so often until all the sugar has completely dissolved. It's important to have the heat low so the sugar dissolves rather than melting and sticking to the pan.Bring the fruit mixture to a rapid, rolling boil (when the bubbles cannot be calmed down by stirring with a spoon). Cook for 3-5 minutes until the jam reaches setting point. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles. To test if the jam has reached setting point, first remove the pan from the heat while you test the jam – this is very important. Spoon a little of the jam onto a cold saucer, leave to cool for a few minutes, then push your finger into the jam. If it wrinkles, it is ready. If not, return the pan to the heat and cook the jam for a minute or two more and test again. When the jam has reached setting point, carefully ladle it into the sterilised jars (a sterilised jam funnel is very useful) and twist the lids on while the jam is still hot. The jam will thicken up as it cools and the seal on the jars should dip. If a jar doesn't seal, store it in the fridge and use the jam within a couple of weeks.Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate. To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) Place a few saucers in the freezer to chill. These will be used to test if the cooked jam has reached setting point. Place a few saucers in the freezer to chill. These will be used to test if the cooked jam has reached setting point. Place the raspberries and sugar into a wide-mouth preserving pan over a very low heat, stirring every so often until all the sugar has completely dissolved. It's important to have the heat low so the sugar dissolves rather than melting and sticking to the pan. Place the raspberries and sugar into a wide-mouth preserving pan over a very low heat, stirring every so often until all the sugar has completely dissolved. It's important to have the heat low so the sugar dissolves rather than melting and sticking to the pan. Bring the fruit mixture to a rapid, rolling boil (when the bubbles cannot be calmed down by stirring with a spoon). Cook for 3-5 minutes until the jam reaches setting point. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles. Bring the fruit mixture to a rapid, rolling boil (when the bubbles cannot be calmed down by stirring with a spoon). Cook for 3-5 minutes until the jam reaches setting point. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles. To test if the jam has reached setting point, first remove the pan from the heat while you test the jam – this is very important. Spoon a little of the jam onto a cold saucer, leave to cool for a few minutes, then push your finger into the jam. If it wrinkles, it is ready. If not, return the pan to the heat and cook the jam for a minute or two more and test again. To test if the jam has reached setting point, first remove the pan from the heat while you test the jam – this is very important. Spoon a little of the jam onto a cold saucer, leave to cool for a few minutes, then push your finger into the jam. If it wrinkles, it is ready. If not, return the pan to the heat and cook the jam for a minute or two more and test again. When the jam has reached setting point, carefully ladle it into the sterilised jars (a sterilised jam funnel is very useful) and twist the lids on while the jam is still hot. The jam will thicken up as it cools and the seal on the jars should dip. If a jar doesn't seal, store it in the fridge and use the jam within a couple of weeks. When the jam has reached setting point, carefully ladle it into the sterilised jars (a sterilised jam funnel is very useful) and twist the lids on while the jam is still hot. The jam will thicken up as it cools and the seal on the jars should dip. If a jar doesn't seal, store it in the fridge and use the jam within a couple of weeks. Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate. Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate. | {
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"title": "Raspberry jam recipe",
"content": "How to make jam An average of 4.1 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_jam_75331_16x9.jpg Homemade raspberry jam is so delicious and so easy - you just need equal parts of raspberries and sugar and a watchful eye. You could use other soft fruit too, such as strawberries, blackcurrants or a mixture. Equipment and preparation: You will need three clean 300ml/10fl oz jars with lids. 450g/1lb raspberries, as fresh as possible450g/1lb granulated sugar 450g/1lb raspberries, as fresh as possible 450g/1lb granulated sugar Method To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)Place a few saucers in the freezer to chill. These will be used to test if the cooked jam has reached setting point.Place the raspberries and sugar into a wide-mouth preserving pan over a very low heat, stirring every so often until all the sugar has completely dissolved. It's important to have the heat low so the sugar dissolves rather than melting and sticking to the pan.Bring the fruit mixture to a rapid, rolling boil (when the bubbles cannot be calmed down by stirring with a spoon). Cook for 3-5 minutes until the jam reaches setting point. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles. To test if the jam has reached setting point, first remove the pan from the heat while you test the jam – this is very important. Spoon a little of the jam onto a cold saucer, leave to cool for a few minutes, then push your finger into the jam. If it wrinkles, it is ready. If not, return the pan to the heat and cook the jam for a minute or two more and test again. When the jam has reached setting point, carefully ladle it into the sterilised jars (a sterilised jam funnel is very useful) and twist the lids on while the jam is still hot. The jam will thicken up as it cools and the seal on the jars should dip. If a jar doesn't seal, store it in the fridge and use the jam within a couple of weeks.Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate. To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) Place a few saucers in the freezer to chill. These will be used to test if the cooked jam has reached setting point. Place a few saucers in the freezer to chill. These will be used to test if the cooked jam has reached setting point. Place the raspberries and sugar into a wide-mouth preserving pan over a very low heat, stirring every so often until all the sugar has completely dissolved. It's important to have the heat low so the sugar dissolves rather than melting and sticking to the pan. Place the raspberries and sugar into a wide-mouth preserving pan over a very low heat, stirring every so often until all the sugar has completely dissolved. It's important to have the heat low so the sugar dissolves rather than melting and sticking to the pan. Bring the fruit mixture to a rapid, rolling boil (when the bubbles cannot be calmed down by stirring with a spoon). Cook for 3-5 minutes until the jam reaches setting point. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles. Bring the fruit mixture to a rapid, rolling boil (when the bubbles cannot be calmed down by stirring with a spoon). Cook for 3-5 minutes until the jam reaches setting point. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles. To test if the jam has reached setting point, first remove the pan from the heat while you test the jam – this is very important. Spoon a little of the jam onto a cold saucer, leave to cool for a few minutes, then push your finger into the jam. If it wrinkles, it is ready. If not, return the pan to the heat and cook the jam for a minute or two more and test again. To test if the jam has reached setting point, first remove the pan from the heat while you test the jam – this is very important. Spoon a little of the jam onto a cold saucer, leave to cool for a few minutes, then push your finger into the jam. If it wrinkles, it is ready. If not, return the pan to the heat and cook the jam for a minute or two more and test again. When the jam has reached setting point, carefully ladle it into the sterilised jars (a sterilised jam funnel is very useful) and twist the lids on while the jam is still hot. The jam will thicken up as it cools and the seal on the jars should dip. If a jar doesn't seal, store it in the fridge and use the jam within a couple of weeks. When the jam has reached setting point, carefully ladle it into the sterilised jars (a sterilised jam funnel is very useful) and twist the lids on while the jam is still hot. The jam will thicken up as it cools and the seal on the jars should dip. If a jar doesn't seal, store it in the fridge and use the jam within a couple of weeks. Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate. Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate."
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} | da0e367b20e6176bc5638f0c9f9fd37624cbee13772fc0f6a6f442d2b9902034 | Cucumber and dill fridge pickle recipe
The salt draws out the excess moisture from the vegetables, which will help to keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs. You can make a smaller quantity of this pickle to fit a 500ml/18fl oz jar. You will need half the cucumbers, but the full amount of the pickling liquid. | {
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"title": "Cucumber and dill fridge pickle recipe",
"content": "The salt draws out the excess moisture from the vegetables, which will help to keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs. You can make a smaller quantity of this pickle to fit a 500ml/18fl oz jar. You will need half the cucumbers, but the full amount of the pickling liquid."
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} | 387be7bcf17c96fb9c29a9aa628a4246f8739fedbe8e835b8d9e56a6627bc34d | The best tomato chutney recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_best_tomato_chutney_17672_16x9.jpg Warming spices elevate this tomato chutney to something you'll always want it in your store cupboard. It’s delicious with cheese, sausages, barbecue foods, oily fish, cold meats; in fact most things. Brining (salting) the tomatoes and the onions draws off much of their excess wateriness and reduces the cook time considerably. The addition of a small amount of cornflour at the end of cooking is optional, but it does bring the chutney to an agreeable consistency. 1.5kg/3lb 5oz tomatoes500g/1lb 2oz onions (approximately 400g/14oz prepared weight)1 tbsp fine salt3 or 4 fat garlic cloves, crushed300ml/½ pint cider vinegar or white wine vinegar 250g/9oz golden granulated sugar 2 tsp cornflour (optional) 1.5kg/3lb 5oz tomatoes 500g/1lb 2oz onions (approximately 400g/14oz prepared weight) 1 tbsp fine salt 3 or 4 fat garlic cloves, crushed 300ml/½ pint cider vinegar or white wine vinegar 250g/9oz golden granulated sugar 2 tsp cornflour (optional) 1 tsp cumin seeds1 tsp coriander seeds1 tsp celery seeds1 tsp black mustard seeds ¼ tsp paprika ½ tsp crushed black pepper 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp celery seeds 1 tsp black mustard seeds ¼ tsp paprika ½ tsp crushed black pepper Method First peel the tomatoes: the best way to do this is to have ready a large pan of simmering water and a big bowl of ice-cold water. Cut a small cross on the bottom of each tomato. Plunge the tomatoes – a few at a time – into the pan of simmering water for about a minute. Then using a slotted spoon remove them and immediately transfer them to the bowl of water. You can then take the tomatoes out of the water and peel off the skins.Chop the tomatoes into approximately 15mm/⅝in pieces and place in a large bowl. Chop the onions into slightly smaller pieces and add to the bowl with the tomatoes. Sprinkle over the salt, shaking (or stirring) to combine well. Cover with a piece of baking paper and a plate and leave for 12–24 hours. The next day drain the tomatoes through a sieve or colander and discard the liquid (or drink it – it tastes great). Tip the tomatoes and onions into a large heavy-based saucepan. Add the garlic and the vinegar and bring to a steady simmer for 20 minutes. Meanwhile toast the cumin, coriander, celery and mustard seeds. Cook them in a dry frying pan over a medium heat until they begin to release their aromas. Remove from the heat and lightly crush in a pestle and mortar or spice mill. Stir the toasted spices, paprika and black pepper into the tomato mixture. Cook for 5 minutes.Add the sugar, stirring until dissolved. Continue cooking over a gentle bubbling simmer or 30 minutes or so, stirring every so often until most of the liquid has been driven off. Mix the cornflour (if using) with a little water to make a paste and stir into the chutney. Cook for a further 5–10 minutes until you have a thick, glossy consistency. Remove from heat.Spoon the chutney into sterilised jars – brimful – packing down tightly and using the back of a spoon to tease out any air pockets, then seal immediately with twist-on lids. Ideally leave the chutney for 2–3 weeks or so for the all the flavour to mingle. Store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and using within 3–4 months. First peel the tomatoes: the best way to do this is to have ready a large pan of simmering water and a big bowl of ice-cold water. Cut a small cross on the bottom of each tomato. Plunge the tomatoes – a few at a time – into the pan of simmering water for about a minute. Then using a slotted spoon remove them and immediately transfer them to the bowl of water. You can then take the tomatoes out of the water and peel off the skins. First peel the tomatoes: the best way to do this is to have ready a large pan of simmering water and a big bowl of ice-cold water. Cut a small cross on the bottom of each tomato. Plunge the tomatoes – a few at a time – into the pan of simmering water for about a minute. Then using a slotted spoon remove them and immediately transfer them to the bowl of water. You can then take the tomatoes out of the water and peel off the skins. Chop the tomatoes into approximately 15mm/⅝in pieces and place in a large bowl. Chop the onions into slightly smaller pieces and add to the bowl with the tomatoes. Sprinkle over the salt, shaking (or stirring) to combine well. Cover with a piece of baking paper and a plate and leave for 12–24 hours. The next day drain the tomatoes through a sieve or colander and discard the liquid (or drink it – it tastes great). Chop the tomatoes into approximately 15mm/⅝in pieces and place in a large bowl. Chop the onions into slightly smaller pieces and add to the bowl with the tomatoes. Sprinkle over the salt, shaking (or stirring) to combine well. Cover with a piece of baking paper and a plate and leave for 12–24 hours. The next day drain the tomatoes through a sieve or colander and discard the liquid (or drink it – it tastes great). Tip the tomatoes and onions into a large heavy-based saucepan. Add the garlic and the vinegar and bring to a steady simmer for 20 minutes. Tip the tomatoes and onions into a large heavy-based saucepan. Add the garlic and the vinegar and bring to a steady simmer for 20 minutes. Meanwhile toast the cumin, coriander, celery and mustard seeds. Cook them in a dry frying pan over a medium heat until they begin to release their aromas. Remove from the heat and lightly crush in a pestle and mortar or spice mill. Meanwhile toast the cumin, coriander, celery and mustard seeds. Cook them in a dry frying pan over a medium heat until they begin to release their aromas. Remove from the heat and lightly crush in a pestle and mortar or spice mill. Stir the toasted spices, paprika and black pepper into the tomato mixture. Cook for 5 minutes. Stir the toasted spices, paprika and black pepper into the tomato mixture. Cook for 5 minutes. Add the sugar, stirring until dissolved. Continue cooking over a gentle bubbling simmer or 30 minutes or so, stirring every so often until most of the liquid has been driven off. Mix the cornflour (if using) with a little water to make a paste and stir into the chutney. Cook for a further 5–10 minutes until you have a thick, glossy consistency. Remove from heat. Add the sugar, stirring until dissolved. Continue cooking over a gentle bubbling simmer or 30 minutes or so, stirring every so often until most of the liquid has been driven off. Mix the cornflour (if using) with a little water to make a paste and stir into the chutney. Cook for a further 5–10 minutes until you have a thick, glossy consistency. Remove from heat. Spoon the chutney into sterilised jars – brimful – packing down tightly and using the back of a spoon to tease out any air pockets, then seal immediately with twist-on lids. Spoon the chutney into sterilised jars – brimful – packing down tightly and using the back of a spoon to tease out any air pockets, then seal immediately with twist-on lids. Ideally leave the chutney for 2–3 weeks or so for the all the flavour to mingle. Store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and using within 3–4 months. Ideally leave the chutney for 2–3 weeks or so for the all the flavour to mingle. Store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and using within 3–4 months. | {
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"title": "The best tomato chutney 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/the_best_tomato_chutney_17672_16x9.jpg Warming spices elevate this tomato chutney to something you'll always want it in your store cupboard. It’s delicious with cheese, sausages, barbecue foods, oily fish, cold meats; in fact most things. Brining (salting) the tomatoes and the onions draws off much of their excess wateriness and reduces the cook time considerably. The addition of a small amount of cornflour at the end of cooking is optional, but it does bring the chutney to an agreeable consistency. 1.5kg/3lb 5oz tomatoes500g/1lb 2oz onions (approximately 400g/14oz prepared weight)1 tbsp fine salt3 or 4 fat garlic cloves, crushed300ml/½ pint cider vinegar or white wine vinegar 250g/9oz golden granulated sugar 2 tsp cornflour (optional) 1.5kg/3lb 5oz tomatoes 500g/1lb 2oz onions (approximately 400g/14oz prepared weight) 1 tbsp fine salt 3 or 4 fat garlic cloves, crushed 300ml/½ pint cider vinegar or white wine vinegar 250g/9oz golden granulated sugar 2 tsp cornflour (optional) 1 tsp cumin seeds1 tsp coriander seeds1 tsp celery seeds1 tsp black mustard seeds ¼ tsp paprika ½ tsp crushed black pepper 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp celery seeds 1 tsp black mustard seeds ¼ tsp paprika ½ tsp crushed black pepper Method First peel the tomatoes: the best way to do this is to have ready a large pan of simmering water and a big bowl of ice-cold water. Cut a small cross on the bottom of each tomato. Plunge the tomatoes – a few at a time – into the pan of simmering water for about a minute. Then using a slotted spoon remove them and immediately transfer them to the bowl of water. You can then take the tomatoes out of the water and peel off the skins.Chop the tomatoes into approximately 15mm/⅝in pieces and place in a large bowl. Chop the onions into slightly smaller pieces and add to the bowl with the tomatoes. Sprinkle over the salt, shaking (or stirring) to combine well. Cover with a piece of baking paper and a plate and leave for 12–24 hours. The next day drain the tomatoes through a sieve or colander and discard the liquid (or drink it – it tastes great). Tip the tomatoes and onions into a large heavy-based saucepan. Add the garlic and the vinegar and bring to a steady simmer for 20 minutes. Meanwhile toast the cumin, coriander, celery and mustard seeds. Cook them in a dry frying pan over a medium heat until they begin to release their aromas. Remove from the heat and lightly crush in a pestle and mortar or spice mill. Stir the toasted spices, paprika and black pepper into the tomato mixture. Cook for 5 minutes.Add the sugar, stirring until dissolved. Continue cooking over a gentle bubbling simmer or 30 minutes or so, stirring every so often until most of the liquid has been driven off. Mix the cornflour (if using) with a little water to make a paste and stir into the chutney. Cook for a further 5–10 minutes until you have a thick, glossy consistency. Remove from heat.Spoon the chutney into sterilised jars – brimful – packing down tightly and using the back of a spoon to tease out any air pockets, then seal immediately with twist-on lids. Ideally leave the chutney for 2–3 weeks or so for the all the flavour to mingle. Store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and using within 3–4 months. First peel the tomatoes: the best way to do this is to have ready a large pan of simmering water and a big bowl of ice-cold water. Cut a small cross on the bottom of each tomato. Plunge the tomatoes – a few at a time – into the pan of simmering water for about a minute. Then using a slotted spoon remove them and immediately transfer them to the bowl of water. You can then take the tomatoes out of the water and peel off the skins. First peel the tomatoes: the best way to do this is to have ready a large pan of simmering water and a big bowl of ice-cold water. Cut a small cross on the bottom of each tomato. Plunge the tomatoes – a few at a time – into the pan of simmering water for about a minute. Then using a slotted spoon remove them and immediately transfer them to the bowl of water. You can then take the tomatoes out of the water and peel off the skins. Chop the tomatoes into approximately 15mm/⅝in pieces and place in a large bowl. Chop the onions into slightly smaller pieces and add to the bowl with the tomatoes. Sprinkle over the salt, shaking (or stirring) to combine well. Cover with a piece of baking paper and a plate and leave for 12–24 hours. The next day drain the tomatoes through a sieve or colander and discard the liquid (or drink it – it tastes great). Chop the tomatoes into approximately 15mm/⅝in pieces and place in a large bowl. Chop the onions into slightly smaller pieces and add to the bowl with the tomatoes. Sprinkle over the salt, shaking (or stirring) to combine well. Cover with a piece of baking paper and a plate and leave for 12–24 hours. The next day drain the tomatoes through a sieve or colander and discard the liquid (or drink it – it tastes great). Tip the tomatoes and onions into a large heavy-based saucepan. Add the garlic and the vinegar and bring to a steady simmer for 20 minutes. Tip the tomatoes and onions into a large heavy-based saucepan. Add the garlic and the vinegar and bring to a steady simmer for 20 minutes. Meanwhile toast the cumin, coriander, celery and mustard seeds. Cook them in a dry frying pan over a medium heat until they begin to release their aromas. Remove from the heat and lightly crush in a pestle and mortar or spice mill. Meanwhile toast the cumin, coriander, celery and mustard seeds. Cook them in a dry frying pan over a medium heat until they begin to release their aromas. Remove from the heat and lightly crush in a pestle and mortar or spice mill. Stir the toasted spices, paprika and black pepper into the tomato mixture. Cook for 5 minutes. Stir the toasted spices, paprika and black pepper into the tomato mixture. Cook for 5 minutes. Add the sugar, stirring until dissolved. Continue cooking over a gentle bubbling simmer or 30 minutes or so, stirring every so often until most of the liquid has been driven off. Mix the cornflour (if using) with a little water to make a paste and stir into the chutney. Cook for a further 5–10 minutes until you have a thick, glossy consistency. Remove from heat. Add the sugar, stirring until dissolved. Continue cooking over a gentle bubbling simmer or 30 minutes or so, stirring every so often until most of the liquid has been driven off. Mix the cornflour (if using) with a little water to make a paste and stir into the chutney. Cook for a further 5–10 minutes until you have a thick, glossy consistency. Remove from heat. Spoon the chutney into sterilised jars – brimful – packing down tightly and using the back of a spoon to tease out any air pockets, then seal immediately with twist-on lids. Spoon the chutney into sterilised jars – brimful – packing down tightly and using the back of a spoon to tease out any air pockets, then seal immediately with twist-on lids. Ideally leave the chutney for 2–3 weeks or so for the all the flavour to mingle. Store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and using within 3–4 months. Ideally leave the chutney for 2–3 weeks or so for the all the flavour to mingle. Store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and using within 3–4 months."
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} | 4747123734957d102fe6916fc4fc24995be9d790d8e87ef97fdaf52db547e754 | How to make marmalade recipe
An average of 3.0 out of 5 stars from 83 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_marmalade_20072_16x9.jpg Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade recipe. Equipment: You will need eight 300ml/10fl oz clean jam jars with lids and a muslin bag. 1.25kg/2lb 12oz Seville oranges1.5kg/3lb 5oz granulated sugar 1.25kg/2lb 12oz Seville oranges 1.5kg/3lb 5oz granulated sugar Method Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan. Cover with 2.25 litres/4 pints water, then bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft. Preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point).Remove the oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres/3 pints of the cooking liquid, discarding any extra or topping up with water as necessary. Return the liquid to the pan.When the oranges are cool enough to handle, cut them in half and scoop out the flesh, pith and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add to the pan. Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Stir until the sugar is dissolved.Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface. Test for setting point by dropping a little of the mixture onto a chilled saucer, leave for a moment, then push your finger into the marmalade. If it wrinkles it is ready. Alternatively, dip a spoon into the marmalade, allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing. When the marmalade is ready, remove the pan from the heat. Carefully ladle into the hot sterilised jars (a sterilised jam funnel makes this much easier) leaving approximately 1cm/½in space at the top of the jar. Twist the lids on the hot jars to seal. The marmalade will continue to thicken up as it cools. Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan. Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan. Cover with 2.25 litres/4 pints water, then bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft. Cover with 2.25 litres/4 pints water, then bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft. Preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point). Preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point). Remove the oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres/3 pints of the cooking liquid, discarding any extra or topping up with water as necessary. Return the liquid to the pan. Remove the oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres/3 pints of the cooking liquid, discarding any extra or topping up with water as necessary. Return the liquid to the pan. When the oranges are cool enough to handle, cut them in half and scoop out the flesh, pith and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add to the pan. When the oranges are cool enough to handle, cut them in half and scoop out the flesh, pith and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add to the pan. Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Stir until the sugar is dissolved. Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Stir until the sugar is dissolved. Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface. Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface. Test for setting point by dropping a little of the mixture onto a chilled saucer, leave for a moment, then push your finger into the marmalade. If it wrinkles it is ready. Alternatively, dip a spoon into the marmalade, allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing. Test for setting point by dropping a little of the mixture onto a chilled saucer, leave for a moment, then push your finger into the marmalade. If it wrinkles it is ready. Alternatively, dip a spoon into the marmalade, allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing. When the marmalade is ready, remove the pan from the heat. Carefully ladle into the hot sterilised jars (a sterilised jam funnel makes this much easier) leaving approximately 1cm/½in space at the top of the jar. Twist the lids on the hot jars to seal. The marmalade will continue to thicken up as it cools. When the marmalade is ready, remove the pan from the heat. Carefully ladle into the hot sterilised jars (a sterilised jam funnel makes this much easier) leaving approximately 1cm/½in space at the top of the jar. Twist the lids on the hot jars to seal. The marmalade will continue to thicken up as it cools. | {
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"content": "An average of 3.0 out of 5 stars from 83 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_marmalade_20072_16x9.jpg Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade recipe. Equipment: You will need eight 300ml/10fl oz clean jam jars with lids and a muslin bag. 1.25kg/2lb 12oz Seville oranges1.5kg/3lb 5oz granulated sugar 1.25kg/2lb 12oz Seville oranges 1.5kg/3lb 5oz granulated sugar Method Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan. Cover with 2.25 litres/4 pints water, then bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft. Preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point).Remove the oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres/3 pints of the cooking liquid, discarding any extra or topping up with water as necessary. Return the liquid to the pan.When the oranges are cool enough to handle, cut them in half and scoop out the flesh, pith and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add to the pan. Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Stir until the sugar is dissolved.Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface. Test for setting point by dropping a little of the mixture onto a chilled saucer, leave for a moment, then push your finger into the marmalade. If it wrinkles it is ready. Alternatively, dip a spoon into the marmalade, allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing. When the marmalade is ready, remove the pan from the heat. Carefully ladle into the hot sterilised jars (a sterilised jam funnel makes this much easier) leaving approximately 1cm/½in space at the top of the jar. Twist the lids on the hot jars to seal. The marmalade will continue to thicken up as it cools. Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan. Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan. Cover with 2.25 litres/4 pints water, then bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft. Cover with 2.25 litres/4 pints water, then bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft. Preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point). Preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point). Remove the oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres/3 pints of the cooking liquid, discarding any extra or topping up with water as necessary. Return the liquid to the pan. Remove the oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres/3 pints of the cooking liquid, discarding any extra or topping up with water as necessary. Return the liquid to the pan. When the oranges are cool enough to handle, cut them in half and scoop out the flesh, pith and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add to the pan. When the oranges are cool enough to handle, cut them in half and scoop out the flesh, pith and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add to the pan. Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Stir until the sugar is dissolved. Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Stir until the sugar is dissolved. Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface. Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface. Test for setting point by dropping a little of the mixture onto a chilled saucer, leave for a moment, then push your finger into the marmalade. If it wrinkles it is ready. Alternatively, dip a spoon into the marmalade, allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing. Test for setting point by dropping a little of the mixture onto a chilled saucer, leave for a moment, then push your finger into the marmalade. If it wrinkles it is ready. Alternatively, dip a spoon into the marmalade, allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing. When the marmalade is ready, remove the pan from the heat. Carefully ladle into the hot sterilised jars (a sterilised jam funnel makes this much easier) leaving approximately 1cm/½in space at the top of the jar. Twist the lids on the hot jars to seal. The marmalade will continue to thicken up as it cools. When the marmalade is ready, remove the pan from the heat. Carefully ladle into the hot sterilised jars (a sterilised jam funnel makes this much easier) leaving approximately 1cm/½in space at the top of the jar. Twist the lids on the hot jars to seal. The marmalade will continue to thicken up as it cools."
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} | 78debd00060cb636e7ad8e2eaf021c5d2c8c27b63a91cc0ed5df4f6d94403fca | Smoked tomato ketchup recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/smoked_tomato_chilli_22062_16x9.jpg This spicy take on tomato ketchup is a good way to use up any extra tomatoes that are past their best. 1 tbsp olive oil 1 red chilli, finely chopped 1 banana shallot or small onion, finely chopped 1 large garlic clove, chopped 500g/1lb 2oz overripe tomatoes (any type, size or shape), chopped 50g/1¾oz tomato purée 2 tbsp sweet smoked paprika 75ml/2½fl oz red wine vinegar 50g/1¾oz light soft brown sugar 1 tbsp honey or maple syrup (optional)salt and freshly ground black pepper 1 tbsp olive oil 1 red chilli, finely chopped 1 banana shallot or small onion, finely chopped 1 large garlic clove, chopped 500g/1lb 2oz overripe tomatoes (any type, size or shape), chopped 50g/1¾oz tomato purée 2 tbsp sweet smoked paprika 75ml/2½fl oz red wine vinegar 50g/1¾oz light soft brown sugar 1 tbsp honey or maple syrup (optional) salt and freshly ground black pepper Method Heat the oil in a saucepan over a medium–high heat and cook the chilli and shallot for 2 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, tomato purée, paprika, 1 teaspoon salt and 1 teaspoon ground black pepper. Stir, cover with a lid and cook over a low-medium heat for 10 minutes. Take off the lid and continue to cook for another 10 minutes, stirring occasionally, until thickened. Blend the tomato sauce with a hand-held blender until smooth. Pass the tomato sauce through a sieve and place in a clean saucepan. Add the vinegar, sugar and honey, if using. Cook for 15 minutes until thickened and glossy, stirring occasionally. Transfer to a sterilised jar and keep in the fridge for up to 1 month. Heat the oil in a saucepan over a medium–high heat and cook the chilli and shallot for 2 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, tomato purée, paprika, 1 teaspoon salt and 1 teaspoon ground black pepper. Stir, cover with a lid and cook over a low-medium heat for 10 minutes. Take off the lid and continue to cook for another 10 minutes, stirring occasionally, until thickened. Heat the oil in a saucepan over a medium–high heat and cook the chilli and shallot for 2 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, tomato purée, paprika, 1 teaspoon salt and 1 teaspoon ground black pepper. Stir, cover with a lid and cook over a low-medium heat for 10 minutes. Take off the lid and continue to cook for another 10 minutes, stirring occasionally, until thickened. Blend the tomato sauce with a hand-held blender until smooth. Pass the tomato sauce through a sieve and place in a clean saucepan. Add the vinegar, sugar and honey, if using. Cook for 15 minutes until thickened and glossy, stirring occasionally. Blend the tomato sauce with a hand-held blender until smooth. Pass the tomato sauce through a sieve and place in a clean saucepan. Add the vinegar, sugar and honey, if using. Cook for 15 minutes until thickened and glossy, stirring occasionally. Transfer to a sterilised jar and keep in the fridge for up to 1 month. Transfer to a sterilised jar and keep in the fridge for up to 1 month. | {
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"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/smoked_tomato_chilli_22062_16x9.jpg This spicy take on tomato ketchup is a good way to use up any extra tomatoes that are past their best. 1 tbsp olive oil 1 red chilli, finely chopped 1 banana shallot or small onion, finely chopped 1 large garlic clove, chopped 500g/1lb 2oz overripe tomatoes (any type, size or shape), chopped 50g/1¾oz tomato purée 2 tbsp sweet smoked paprika 75ml/2½fl oz red wine vinegar 50g/1¾oz light soft brown sugar 1 tbsp honey or maple syrup (optional)salt and freshly ground black pepper 1 tbsp olive oil 1 red chilli, finely chopped 1 banana shallot or small onion, finely chopped 1 large garlic clove, chopped 500g/1lb 2oz overripe tomatoes (any type, size or shape), chopped 50g/1¾oz tomato purée 2 tbsp sweet smoked paprika 75ml/2½fl oz red wine vinegar 50g/1¾oz light soft brown sugar 1 tbsp honey or maple syrup (optional) salt and freshly ground black pepper Method Heat the oil in a saucepan over a medium–high heat and cook the chilli and shallot for 2 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, tomato purée, paprika, 1 teaspoon salt and 1 teaspoon ground black pepper. Stir, cover with a lid and cook over a low-medium heat for 10 minutes. Take off the lid and continue to cook for another 10 minutes, stirring occasionally, until thickened. Blend the tomato sauce with a hand-held blender until smooth. Pass the tomato sauce through a sieve and place in a clean saucepan. Add the vinegar, sugar and honey, if using. Cook for 15 minutes until thickened and glossy, stirring occasionally. Transfer to a sterilised jar and keep in the fridge for up to 1 month. Heat the oil in a saucepan over a medium–high heat and cook the chilli and shallot for 2 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, tomato purée, paprika, 1 teaspoon salt and 1 teaspoon ground black pepper. Stir, cover with a lid and cook over a low-medium heat for 10 minutes. Take off the lid and continue to cook for another 10 minutes, stirring occasionally, until thickened. Heat the oil in a saucepan over a medium–high heat and cook the chilli and shallot for 2 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, tomato purée, paprika, 1 teaspoon salt and 1 teaspoon ground black pepper. Stir, cover with a lid and cook over a low-medium heat for 10 minutes. Take off the lid and continue to cook for another 10 minutes, stirring occasionally, until thickened. Blend the tomato sauce with a hand-held blender until smooth. Pass the tomato sauce through a sieve and place in a clean saucepan. Add the vinegar, sugar and honey, if using. Cook for 15 minutes until thickened and glossy, stirring occasionally. Blend the tomato sauce with a hand-held blender until smooth. Pass the tomato sauce through a sieve and place in a clean saucepan. Add the vinegar, sugar and honey, if using. Cook for 15 minutes until thickened and glossy, stirring occasionally. Transfer to a sterilised jar and keep in the fridge for up to 1 month. Transfer to a sterilised jar and keep in the fridge for up to 1 month."
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} | 484a6f697b8c990fc427e3cfa0cabf7e52d239c963e4ed2784f77b81ad4deedb | Green tomato chutney recipe
Rinse the green tomatoes, remove the stalks and trim away any decaying areas. Slice, crosswise, into approximately 5mm/¼in pieces then cut the both ways across the slices into neat little cubes.Rinse the cucumber and trim the ends. Cut in half lengthwise – there is no need to peel unless the skins are tough or spiky. Remove the seeds by running the rounded end of a teaspoon along each cucumber half. Cut the cucumber into similar sized pieces as the tomatoes: the easiest way to do this is to cut each half in four lengthways, then holding the four pieces together slice them into 5mm/¼in bite-sized pieces. Peel and chop the fennel into similar-sized pieces too.Place the chopped tomato, fennel and cucumber in a large bowl. Sprinkle over the salt, shaking the bowl (or stirring) to combine well. Cover the surface with baking paper and put a plate on top to weigh it down. Leave for 12–24 hours to brine (this stage is important to keep the vegetables crunchy and crisp). When ready to cook, turn the brined vegetables into a large colander, rinse with cold water and leave to drain for 20 minutes or so.Mix the cornflour, mustard, turmeric, chilli powder and black pepper with 100ml/3½fl oz cold water and set aside.Sprinkle the fennel seeds, celery seeds and mustard seeds into a large saucepan. Place over a gentle heat and cook for a few minutes until they begin to release their aroma. Remove from the heat. Add the vinegar, honey and sugar to the pan. Return to a gentle heat, stirring until the sugar has dissolved.Add the vegetables to the pan and return to a simmer for 4–5 minutes, or until the vegetables are hot throughout and slightly translucent. Scrape in the cornflour paste and bring to a simmer for a few minutes stirring until the mixture has slightly thickened and the cornflour is cooked in. Remove from the heat.Spoon into sterilised jars, filling to the brim and making sure everything is covered with the spicy vinegary sauce. Seal immediately with twist on lids.The pickle can be eaten straightaway, although it's better if left for several days for the spices to mix and the flavour to become rounded. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 8 weeks. Rinse the green tomatoes, remove the stalks and trim away any decaying areas. Slice, crosswise, into approximately 5mm/¼in pieces then cut the both ways across the slices into neat little cubes. Rinse the green tomatoes, remove the stalks and trim away any decaying areas. Slice, crosswise, into approximately 5mm/¼in pieces then cut the both ways across the slices into neat little cubes. Rinse the cucumber and trim the ends. Cut in half lengthwise – there is no need to peel unless the skins are tough or spiky. Remove the seeds by running the rounded end of a teaspoon along each cucumber half. Cut the cucumber into similar sized pieces as the tomatoes: the easiest way to do this is to cut each half in four lengthways, then holding the four pieces together slice them into 5mm/¼in bite-sized pieces. Peel and chop the fennel into similar-sized pieces too. Rinse the cucumber and trim the ends. Cut in half lengthwise – there is no need to peel unless the skins are tough or spiky. Remove the seeds by running the rounded end of a teaspoon along each cucumber half. Cut the cucumber into similar sized pieces as the tomatoes: the easiest way to do this is to cut each half in four lengthways, then holding the four pieces together slice them into 5mm/¼in bite-sized pieces. Peel and chop the fennel into similar-sized pieces too. Place the chopped tomato, fennel and cucumber in a large bowl. Sprinkle over the salt, shaking the bowl (or stirring) to combine well. Cover the surface with baking paper and put a plate on top to weigh it down. Leave for 12–24 hours to brine (this stage is important to keep the vegetables crunchy and crisp). Place the chopped tomato, fennel and cucumber in a large bowl. Sprinkle over the salt, shaking the bowl (or stirring) to combine well. Cover the surface with baking paper and put a plate on top to weigh it down. Leave for 12–24 hours to brine (this stage is important to keep the vegetables crunchy and crisp). When ready to cook, turn the brined vegetables into a large colander, rinse with cold water and leave to drain for 20 minutes or so. When ready to cook, turn the brined vegetables into a large colander, rinse with cold water and leave to drain for 20 minutes or so. Mix the cornflour, mustard, turmeric, chilli powder and black pepper with 100ml/3½fl oz cold water and set aside. Mix the cornflour, mustard, turmeric, chilli powder and black pepper with 100ml/3½fl oz cold water and set aside. Sprinkle the fennel seeds, celery seeds and mustard seeds into a large saucepan. Place over a gentle heat and cook for a few minutes until they begin to release their aroma. Remove from the heat. Add the vinegar, honey and sugar to the pan. Return to a gentle heat, stirring until the sugar has dissolved. Sprinkle the fennel seeds, celery seeds and mustard seeds into a large saucepan. Place over a gentle heat and cook for a few minutes until they begin to release their aroma. Remove from the heat. Add the vinegar, honey and sugar to the pan. Return to a gentle heat, stirring until the sugar has dissolved. Add the vegetables to the pan and return to a simmer for 4–5 minutes, or until the vegetables are hot throughout and slightly translucent. Scrape in the cornflour paste and bring to a simmer for a few minutes stirring until the mixture has slightly thickened and the cornflour is cooked in. Remove from the heat. Add the vegetables to the pan and return to a simmer for 4–5 minutes, or until the vegetables are hot throughout and slightly translucent. Scrape in the cornflour paste and bring to a simmer for a few minutes stirring until the mixture has slightly thickened and the cornflour is cooked in. Remove from the heat. Spoon into sterilised jars, filling to the brim and making sure everything is covered with the spicy vinegary sauce. Seal immediately with twist on lids. Spoon into sterilised jars, filling to the brim and making sure everything is covered with the spicy vinegary sauce. Seal immediately with twist on lids. The pickle can be eaten straightaway, although it's better if left for several days for the spices to mix and the flavour to become rounded. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 8 weeks. The pickle can be eaten straightaway, although it's better if left for several days for the spices to mix and the flavour to become rounded. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 8 weeks. | {
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"content": "Rinse the green tomatoes, remove the stalks and trim away any decaying areas. Slice, crosswise, into approximately 5mm/¼in pieces then cut the both ways across the slices into neat little cubes.Rinse the cucumber and trim the ends. Cut in half lengthwise – there is no need to peel unless the skins are tough or spiky. Remove the seeds by running the rounded end of a teaspoon along each cucumber half. Cut the cucumber into similar sized pieces as the tomatoes: the easiest way to do this is to cut each half in four lengthways, then holding the four pieces together slice them into 5mm/¼in bite-sized pieces. Peel and chop the fennel into similar-sized pieces too.Place the chopped tomato, fennel and cucumber in a large bowl. Sprinkle over the salt, shaking the bowl (or stirring) to combine well. Cover the surface with baking paper and put a plate on top to weigh it down. Leave for 12–24 hours to brine (this stage is important to keep the vegetables crunchy and crisp). When ready to cook, turn the brined vegetables into a large colander, rinse with cold water and leave to drain for 20 minutes or so.Mix the cornflour, mustard, turmeric, chilli powder and black pepper with 100ml/3½fl oz cold water and set aside.Sprinkle the fennel seeds, celery seeds and mustard seeds into a large saucepan. Place over a gentle heat and cook for a few minutes until they begin to release their aroma. Remove from the heat. Add the vinegar, honey and sugar to the pan. Return to a gentle heat, stirring until the sugar has dissolved.Add the vegetables to the pan and return to a simmer for 4–5 minutes, or until the vegetables are hot throughout and slightly translucent. Scrape in the cornflour paste and bring to a simmer for a few minutes stirring until the mixture has slightly thickened and the cornflour is cooked in. Remove from the heat.Spoon into sterilised jars, filling to the brim and making sure everything is covered with the spicy vinegary sauce. Seal immediately with twist on lids.The pickle can be eaten straightaway, although it's better if left for several days for the spices to mix and the flavour to become rounded. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 8 weeks. Rinse the green tomatoes, remove the stalks and trim away any decaying areas. Slice, crosswise, into approximately 5mm/¼in pieces then cut the both ways across the slices into neat little cubes. Rinse the green tomatoes, remove the stalks and trim away any decaying areas. Slice, crosswise, into approximately 5mm/¼in pieces then cut the both ways across the slices into neat little cubes. Rinse the cucumber and trim the ends. Cut in half lengthwise – there is no need to peel unless the skins are tough or spiky. Remove the seeds by running the rounded end of a teaspoon along each cucumber half. Cut the cucumber into similar sized pieces as the tomatoes: the easiest way to do this is to cut each half in four lengthways, then holding the four pieces together slice them into 5mm/¼in bite-sized pieces. Peel and chop the fennel into similar-sized pieces too. Rinse the cucumber and trim the ends. Cut in half lengthwise – there is no need to peel unless the skins are tough or spiky. Remove the seeds by running the rounded end of a teaspoon along each cucumber half. Cut the cucumber into similar sized pieces as the tomatoes: the easiest way to do this is to cut each half in four lengthways, then holding the four pieces together slice them into 5mm/¼in bite-sized pieces. Peel and chop the fennel into similar-sized pieces too. Place the chopped tomato, fennel and cucumber in a large bowl. Sprinkle over the salt, shaking the bowl (or stirring) to combine well. Cover the surface with baking paper and put a plate on top to weigh it down. Leave for 12–24 hours to brine (this stage is important to keep the vegetables crunchy and crisp). Place the chopped tomato, fennel and cucumber in a large bowl. Sprinkle over the salt, shaking the bowl (or stirring) to combine well. Cover the surface with baking paper and put a plate on top to weigh it down. Leave for 12–24 hours to brine (this stage is important to keep the vegetables crunchy and crisp). When ready to cook, turn the brined vegetables into a large colander, rinse with cold water and leave to drain for 20 minutes or so. When ready to cook, turn the brined vegetables into a large colander, rinse with cold water and leave to drain for 20 minutes or so. Mix the cornflour, mustard, turmeric, chilli powder and black pepper with 100ml/3½fl oz cold water and set aside. Mix the cornflour, mustard, turmeric, chilli powder and black pepper with 100ml/3½fl oz cold water and set aside. Sprinkle the fennel seeds, celery seeds and mustard seeds into a large saucepan. Place over a gentle heat and cook for a few minutes until they begin to release their aroma. Remove from the heat. Add the vinegar, honey and sugar to the pan. Return to a gentle heat, stirring until the sugar has dissolved. Sprinkle the fennel seeds, celery seeds and mustard seeds into a large saucepan. Place over a gentle heat and cook for a few minutes until they begin to release their aroma. Remove from the heat. Add the vinegar, honey and sugar to the pan. Return to a gentle heat, stirring until the sugar has dissolved. Add the vegetables to the pan and return to a simmer for 4–5 minutes, or until the vegetables are hot throughout and slightly translucent. Scrape in the cornflour paste and bring to a simmer for a few minutes stirring until the mixture has slightly thickened and the cornflour is cooked in. Remove from the heat. Add the vegetables to the pan and return to a simmer for 4–5 minutes, or until the vegetables are hot throughout and slightly translucent. Scrape in the cornflour paste and bring to a simmer for a few minutes stirring until the mixture has slightly thickened and the cornflour is cooked in. Remove from the heat. Spoon into sterilised jars, filling to the brim and making sure everything is covered with the spicy vinegary sauce. Seal immediately with twist on lids. Spoon into sterilised jars, filling to the brim and making sure everything is covered with the spicy vinegary sauce. Seal immediately with twist on lids. The pickle can be eaten straightaway, although it's better if left for several days for the spices to mix and the flavour to become rounded. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 8 weeks. The pickle can be eaten straightaway, although it's better if left for several days for the spices to mix and the flavour to become rounded. Store in a cool, dark, dry place for up to a year. Once opened, keep in the fridge and use within 8 weeks."
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} | f29150723d948f55b25d0857d0f21da4fd923974fd3949eb8bb640747933a27e | How to make chutney recipe
An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_chutney_57366_16x9.jpg Chutney is great make ahead gift for Christmas – you can substitute marrows, pumpkin, green tomatoes or other fruit for some or all of the apples and the results will be just as good. Equipment and preparation: You will need eight 330ml/12fl oz jars. 1kg/2lb 4oz Bramley apples500g/1lb 2oz onions2 garlic cloves5cm/2in piece fresh root ginger100g/3½oz sultanas (or other dried fruit such as dates and raisins)pinch dried chilli flakes 500ml/18fl oz distilled malt vinegar250g/9oz light muscovado sugar1½ tsp salt 1kg/2lb 4oz Bramley apples 500g/1lb 2oz onions 2 garlic cloves 5cm/2in piece fresh root ginger 100g/3½oz sultanas (or other dried fruit such as dates and raisins) pinch dried chilli flakes 500ml/18fl oz distilled malt vinegar 250g/9oz light muscovado sugar 1½ tsp salt Method Peel, core, then roughly chop the apples. Roughly chop the onions, finely chop the garlic and peel and finely chop the ginger. Place the apple, onion, garlic, ginger, chilli flakes and fruit into a large, wide saucepan. Stir in the vinegar, sugar and salt. Stir the mixture over a medium heat until all the sugar has dissolved. Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and simmer the chutney for around one hour, stirring every so often. As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap. Meanwhile, to clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool, dark place for about a month before eating, to let the flavours mellow. Peel, core, then roughly chop the apples. Roughly chop the onions, finely chop the garlic and peel and finely chop the ginger. Peel, core, then roughly chop the apples. Roughly chop the onions, finely chop the garlic and peel and finely chop the ginger. Place the apple, onion, garlic, ginger, chilli flakes and fruit into a large, wide saucepan. Stir in the vinegar, sugar and salt. Stir the mixture over a medium heat until all the sugar has dissolved. Place the apple, onion, garlic, ginger, chilli flakes and fruit into a large, wide saucepan. Stir in the vinegar, sugar and salt. Stir the mixture over a medium heat until all the sugar has dissolved. Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and simmer the chutney for around one hour, stirring every so often. As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap. Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and simmer the chutney for around one hour, stirring every so often. As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap. Meanwhile, to clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) Meanwhile, to clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool, dark place for about a month before eating, to let the flavours mellow. Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool, dark place for about a month before eating, to let the flavours mellow. | {
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"content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_chutney_57366_16x9.jpg Chutney is great make ahead gift for Christmas – you can substitute marrows, pumpkin, green tomatoes or other fruit for some or all of the apples and the results will be just as good. Equipment and preparation: You will need eight 330ml/12fl oz jars. 1kg/2lb 4oz Bramley apples500g/1lb 2oz onions2 garlic cloves5cm/2in piece fresh root ginger100g/3½oz sultanas (or other dried fruit such as dates and raisins)pinch dried chilli flakes 500ml/18fl oz distilled malt vinegar250g/9oz light muscovado sugar1½ tsp salt 1kg/2lb 4oz Bramley apples 500g/1lb 2oz onions 2 garlic cloves 5cm/2in piece fresh root ginger 100g/3½oz sultanas (or other dried fruit such as dates and raisins) pinch dried chilli flakes 500ml/18fl oz distilled malt vinegar 250g/9oz light muscovado sugar 1½ tsp salt Method Peel, core, then roughly chop the apples. Roughly chop the onions, finely chop the garlic and peel and finely chop the ginger. Place the apple, onion, garlic, ginger, chilli flakes and fruit into a large, wide saucepan. Stir in the vinegar, sugar and salt. Stir the mixture over a medium heat until all the sugar has dissolved. Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and simmer the chutney for around one hour, stirring every so often. As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap. Meanwhile, to clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool, dark place for about a month before eating, to let the flavours mellow. Peel, core, then roughly chop the apples. Roughly chop the onions, finely chop the garlic and peel and finely chop the ginger. Peel, core, then roughly chop the apples. Roughly chop the onions, finely chop the garlic and peel and finely chop the ginger. Place the apple, onion, garlic, ginger, chilli flakes and fruit into a large, wide saucepan. Stir in the vinegar, sugar and salt. Stir the mixture over a medium heat until all the sugar has dissolved. Place the apple, onion, garlic, ginger, chilli flakes and fruit into a large, wide saucepan. Stir in the vinegar, sugar and salt. Stir the mixture over a medium heat until all the sugar has dissolved. Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and simmer the chutney for around one hour, stirring every so often. As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap. Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and simmer the chutney for around one hour, stirring every so often. As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap. Meanwhile, to clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) Meanwhile, to clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool, dark place for about a month before eating, to let the flavours mellow. Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool, dark place for about a month before eating, to let the flavours mellow."
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} | 595e6889e73ff6dfe72f4ea2b4328c10c9e9717a31ad863b8ff1fdf1854cc1eb | Chilli jam recipe
How to make chilli jam An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_chilli_11991_16x9.jpg This sweet, spicy chilli and pepper jam is great spread on cream cheese and crackers, or with burgers at a barbecue. A nicely presented jar makes lovely Christmas presents. Equipment and preparation: You will need 3x300ml/10fl oz clean jam jars with lids. 5 red peppers8 red chillies1.25kg/2lb 12oz granulated sugar360ml/12fl oz white wine vinegar or cider vinegar225g/8oz tinned chopped tomatoes125g/4½oz liquid pectin 5 red peppers 8 red chillies 1.25kg/2lb 12oz granulated sugar 360ml/12fl oz white wine vinegar or cider vinegar 225g/8oz tinned chopped tomatoes 125g/4½oz liquid pectin Method To clean the jars, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)Place a clean plate in the freezer to chill. This will be used to test if the cooked jam has reached setting point.For the jam, cut the peppers and chillies in half, then remove the seeds and white membranes (keep the white membranes of the chillies if you want more spicy heat). Either chop the peppers and chillies finely by hand or, alternatively, roughly chop them, then place in a food processor and pulse to chop finely. Place the chopped chillies and peppers into a wide, deep saucepan with the sugar, vinegar and tomatoes. Bring slowly to the boil, stirring, until the sugar has dissolved.Bring the mixture to a rolling boil for 7–10 minutes to reduce the liquid by a half. Remove from the heat and stir in the pectin. Return the pan to the heat and boil for another couple of minutes. To test if the jam has reached setting point spoon a little onto the chilled plate. Leave for a moment, then push the edge of the jam with your finger – if the jam is ready the surface will wrinkle as you push.Once the jam has reached setting point, let it cool for five minutes before potting into the sterilised jars. The jam will keep in the sealed jar for up to six months. To clean the jars, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) To clean the jars, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) Place a clean plate in the freezer to chill. This will be used to test if the cooked jam has reached setting point. Place a clean plate in the freezer to chill. This will be used to test if the cooked jam has reached setting point. For the jam, cut the peppers and chillies in half, then remove the seeds and white membranes (keep the white membranes of the chillies if you want more spicy heat). Either chop the peppers and chillies finely by hand or, alternatively, roughly chop them, then place in a food processor and pulse to chop finely. For the jam, cut the peppers and chillies in half, then remove the seeds and white membranes (keep the white membranes of the chillies if you want more spicy heat). Either chop the peppers and chillies finely by hand or, alternatively, roughly chop them, then place in a food processor and pulse to chop finely. Place the chopped chillies and peppers into a wide, deep saucepan with the sugar, vinegar and tomatoes. Bring slowly to the boil, stirring, until the sugar has dissolved. Place the chopped chillies and peppers into a wide, deep saucepan with the sugar, vinegar and tomatoes. Bring slowly to the boil, stirring, until the sugar has dissolved. Bring the mixture to a rolling boil for 7–10 minutes to reduce the liquid by a half. Remove from the heat and stir in the pectin. Return the pan to the heat and boil for another couple of minutes. Bring the mixture to a rolling boil for 7–10 minutes to reduce the liquid by a half. Remove from the heat and stir in the pectin. Return the pan to the heat and boil for another couple of minutes. To test if the jam has reached setting point spoon a little onto the chilled plate. Leave for a moment, then push the edge of the jam with your finger – if the jam is ready the surface will wrinkle as you push. To test if the jam has reached setting point spoon a little onto the chilled plate. Leave for a moment, then push the edge of the jam with your finger – if the jam is ready the surface will wrinkle as you push. Once the jam has reached setting point, let it cool for five minutes before potting into the sterilised jars. The jam will keep in the sealed jar for up to six months. Once the jam has reached setting point, let it cool for five minutes before potting into the sterilised jars. The jam will keep in the sealed jar for up to six months. | {
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"content": "How to make chilli jam An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_chilli_11991_16x9.jpg This sweet, spicy chilli and pepper jam is great spread on cream cheese and crackers, or with burgers at a barbecue. A nicely presented jar makes lovely Christmas presents. Equipment and preparation: You will need 3x300ml/10fl oz clean jam jars with lids. 5 red peppers8 red chillies1.25kg/2lb 12oz granulated sugar360ml/12fl oz white wine vinegar or cider vinegar225g/8oz tinned chopped tomatoes125g/4½oz liquid pectin 5 red peppers 8 red chillies 1.25kg/2lb 12oz granulated sugar 360ml/12fl oz white wine vinegar or cider vinegar 225g/8oz tinned chopped tomatoes 125g/4½oz liquid pectin Method To clean the jars, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)Place a clean plate in the freezer to chill. This will be used to test if the cooked jam has reached setting point.For the jam, cut the peppers and chillies in half, then remove the seeds and white membranes (keep the white membranes of the chillies if you want more spicy heat). Either chop the peppers and chillies finely by hand or, alternatively, roughly chop them, then place in a food processor and pulse to chop finely. Place the chopped chillies and peppers into a wide, deep saucepan with the sugar, vinegar and tomatoes. Bring slowly to the boil, stirring, until the sugar has dissolved.Bring the mixture to a rolling boil for 7–10 minutes to reduce the liquid by a half. Remove from the heat and stir in the pectin. Return the pan to the heat and boil for another couple of minutes. To test if the jam has reached setting point spoon a little onto the chilled plate. Leave for a moment, then push the edge of the jam with your finger – if the jam is ready the surface will wrinkle as you push.Once the jam has reached setting point, let it cool for five minutes before potting into the sterilised jars. The jam will keep in the sealed jar for up to six months. To clean the jars, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) To clean the jars, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) Place a clean plate in the freezer to chill. This will be used to test if the cooked jam has reached setting point. Place a clean plate in the freezer to chill. This will be used to test if the cooked jam has reached setting point. For the jam, cut the peppers and chillies in half, then remove the seeds and white membranes (keep the white membranes of the chillies if you want more spicy heat). Either chop the peppers and chillies finely by hand or, alternatively, roughly chop them, then place in a food processor and pulse to chop finely. For the jam, cut the peppers and chillies in half, then remove the seeds and white membranes (keep the white membranes of the chillies if you want more spicy heat). Either chop the peppers and chillies finely by hand or, alternatively, roughly chop them, then place in a food processor and pulse to chop finely. Place the chopped chillies and peppers into a wide, deep saucepan with the sugar, vinegar and tomatoes. Bring slowly to the boil, stirring, until the sugar has dissolved. Place the chopped chillies and peppers into a wide, deep saucepan with the sugar, vinegar and tomatoes. Bring slowly to the boil, stirring, until the sugar has dissolved. Bring the mixture to a rolling boil for 7–10 minutes to reduce the liquid by a half. Remove from the heat and stir in the pectin. Return the pan to the heat and boil for another couple of minutes. Bring the mixture to a rolling boil for 7–10 minutes to reduce the liquid by a half. Remove from the heat and stir in the pectin. Return the pan to the heat and boil for another couple of minutes. To test if the jam has reached setting point spoon a little onto the chilled plate. Leave for a moment, then push the edge of the jam with your finger – if the jam is ready the surface will wrinkle as you push. To test if the jam has reached setting point spoon a little onto the chilled plate. Leave for a moment, then push the edge of the jam with your finger – if the jam is ready the surface will wrinkle as you push. Once the jam has reached setting point, let it cool for five minutes before potting into the sterilised jars. The jam will keep in the sealed jar for up to six months. Once the jam has reached setting point, let it cool for five minutes before potting into the sterilised jars. The jam will keep in the sealed jar for up to six months."
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} | 11c6f4d7cd7c8f8459e2f1f99b915b7a96b6255a11e0fec8cc786f491a930a79 | How to make preserved lemons recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_preserved_01545_16x9.jpg Fragrant, strongly flavoured preserved lemons are well worth the wait. You can use a tiny bit each time stirred through mashed potato to serve with fish, mixed into rice for prawn curry, or in a tagine for authentic Moroccan flavour. Equipment and preparation: You will need 2 x 500g/1lb 2oz sealable Kilner-type jars. 10-15 unwaxed lemons250g/9oz flaky sea salt (depending on the size of the lemons)2 cinnamon sticks (optional)2 dried red chillies (optional)4 bay leaves (optional) 10-15 unwaxed lemons 250g/9oz flaky sea salt (depending on the size of the lemons) 2 cinnamon sticks (optional) 2 dried red chillies (optional) 4 bay leaves (optional) Method To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons.Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste.Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown.Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish. To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices. For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons. Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste. Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste. Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown. Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish. Recipe tips It’s important to use unwaxed lemons for this recipe as you will be eating the rind. If you can only get waxed lemons, scrub them thoroughly under hot water to remove the wax. | {
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"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_preserved_01545_16x9.jpg Fragrant, strongly flavoured preserved lemons are well worth the wait. You can use a tiny bit each time stirred through mashed potato to serve with fish, mixed into rice for prawn curry, or in a tagine for authentic Moroccan flavour. Equipment and preparation: You will need 2 x 500g/1lb 2oz sealable Kilner-type jars. 10-15 unwaxed lemons250g/9oz flaky sea salt (depending on the size of the lemons)2 cinnamon sticks (optional)2 dried red chillies (optional)4 bay leaves (optional) 10-15 unwaxed lemons 250g/9oz flaky sea salt (depending on the size of the lemons) 2 cinnamon sticks (optional) 2 dried red chillies (optional) 4 bay leaves (optional) Method To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons.Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste.Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown.Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish. To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices. For the preserved lemons, scrub the lemons clean, then cut each lemon in half lengthways. Cut lengthways again, to divide each half lemon into three long, thin slices. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons. Tightly pack the lemons into the sterilised jars, packing the salt around them generously as you build up the layers. Poke the herbs and spices, if using, around the lemons. Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste. Press the lemons down well and finish with a final layer of salt. For decoration you could add peppercorns and a bayleaf, though this will not affect the taste. Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown. Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt in the bottom of the jar, so add extra salt if needed. The mature lemons are yellowish brown. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them the only part of the lemon you need is the rind - scrape away the pith and flesh and chop the rind finely. Try a little stirred into mashed potato, or in rice, served with fish. Recipe tips It’s important to use unwaxed lemons for this recipe as you will be eating the rind. If you can only get waxed lemons, scrub them thoroughly under hot water to remove the wax."
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} | ba718d56ea05be7a5f3c300d88ab04f2c6e6eb969363424d24519a94858713bb | Apple chutney recipe
Spiced apple chutney An average of 4.5 out of 5 stars from 87 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicedapplechutney_7720_16x9.jpg This apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton. 225g/8oz onions, chopped900g/2lb apples, cored and chopped110g/4oz sultanas, raisins or chopped dates15g/½oz ground coriander15g/½oz paprika15g/½oz mixed spice15g/½oz salt340g/12oz granulated sugar425ml/¾ pints malt vinegar 225g/8oz onions, chopped 900g/2lb apples, cored and chopped 110g/4oz sultanas, raisins or chopped dates 15g/½oz ground coriander 15g/½oz paprika 15g/½oz mixed spice 15g/½oz salt 340g/12oz granulated sugar 425ml/¾ pints malt vinegar Method Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.Simmer for 1½–2 hours, stirring from time to time to stop the chutney sticking to the pan.When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.Turn into sterilised jars, seal and cool.Store in a cool, dark cupboard for two to three months before eating. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved. Simmer for 1½–2 hours, stirring from time to time to stop the chutney sticking to the pan. Simmer for 1½–2 hours, stirring from time to time to stop the chutney sticking to the pan. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready. Turn into sterilised jars, seal and cool. Turn into sterilised jars, seal and cool. Store in a cool, dark cupboard for two to three months before eating. Store in a cool, dark cupboard for two to three months before eating. Recipe tips To clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) | {
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"content": "Spiced apple chutney An average of 4.5 out of 5 stars from 87 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicedapplechutney_7720_16x9.jpg This apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton. 225g/8oz onions, chopped900g/2lb apples, cored and chopped110g/4oz sultanas, raisins or chopped dates15g/½oz ground coriander15g/½oz paprika15g/½oz mixed spice15g/½oz salt340g/12oz granulated sugar425ml/¾ pints malt vinegar 225g/8oz onions, chopped 900g/2lb apples, cored and chopped 110g/4oz sultanas, raisins or chopped dates 15g/½oz ground coriander 15g/½oz paprika 15g/½oz mixed spice 15g/½oz salt 340g/12oz granulated sugar 425ml/¾ pints malt vinegar Method Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.Simmer for 1½–2 hours, stirring from time to time to stop the chutney sticking to the pan.When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.Turn into sterilised jars, seal and cool.Store in a cool, dark cupboard for two to three months before eating. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved. Simmer for 1½–2 hours, stirring from time to time to stop the chutney sticking to the pan. Simmer for 1½–2 hours, stirring from time to time to stop the chutney sticking to the pan. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready. Turn into sterilised jars, seal and cool. Turn into sterilised jars, seal and cool. Store in a cool, dark cupboard for two to three months before eating. Store in a cool, dark cupboard for two to three months before eating. Recipe tips To clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)"
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} | 63655f649e189e18d63815ac2f2f540d26c4ba7dd384cf89b0c18b6863ec1022 | Slow cooker chicken curry recipe
An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/malaysian-style_chicken_98338_16x9.jpg This Maylasian-style, coconutty, veg-packed slow cooker chicken curry is easy to prepare for the family. It's mild enoug for all the family. Equipment and preparation: For this recipe, you will need a 4.5 litre/8 pint slow-cooker. 2 onions, quartered20g/¾oz fresh root ginger, peeled, coarsely grated6 garlic cloves, peeled2 tbsp medium curry powder1 tsp dried chilli flakes1 tsp ground turmeric2 tbsp sunflower oil 2 onions, quartered 20g/¾oz fresh root ginger, peeled, coarsely grated 6 garlic cloves, peeled 2 tbsp medium curry powder 1 tsp dried chilli flakes 1 tsp ground turmeric 2 tbsp sunflower oil 8 chicken thighs, boned, skinned, halved1 cinnamon stick3 star anise500g/1lb 2oz large waxy potatoes, peeled, cut into 3cm/1¼in chunks3 carrots, peeled, sliced into 1.5cm/½in rounds2 tbsp cornflour400ml tin coconut milk150g/5oz green beans, trimmed and cut in halffreshly ground black pepper 8 chicken thighs, boned, skinned, halved 1 cinnamon stick 3 star anise 500g/1lb 2oz large waxy potatoes, peeled, cut into 3cm/1¼in chunks 3 carrots, peeled, sliced into 1.5cm/½in rounds 2 tbsp cornflour 400ml tin coconut milk 150g/5oz green beans, trimmed and cut in half freshly ground black pepper Method Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula.Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant. Season the chicken thighs on all sides with lots of pepper.Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown. Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots.In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine.Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans. Serve the curry just as it is, or with small portions of steamed rice. Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula. Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula. Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant. Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant. Season the chicken thighs on all sides with lots of pepper. Season the chicken thighs on all sides with lots of pepper. Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown. Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown. Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots. Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots. In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine. In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine. Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans. Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans. Serve the curry just as it is, or with small portions of steamed rice. Serve the curry just as it is, or with small portions of steamed rice. Recipe tips Tip 1: If preferred, substitute the green beans with a sliced pepper. Tip 2: It's important to use waxy potatoes because floury potatoes will fall apart during the long cooking time. | {
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"content": "An average of 4.6 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/malaysian-style_chicken_98338_16x9.jpg This Maylasian-style, coconutty, veg-packed slow cooker chicken curry is easy to prepare for the family. It's mild enoug for all the family. Equipment and preparation: For this recipe, you will need a 4.5 litre/8 pint slow-cooker. 2 onions, quartered20g/¾oz fresh root ginger, peeled, coarsely grated6 garlic cloves, peeled2 tbsp medium curry powder1 tsp dried chilli flakes1 tsp ground turmeric2 tbsp sunflower oil 2 onions, quartered 20g/¾oz fresh root ginger, peeled, coarsely grated 6 garlic cloves, peeled 2 tbsp medium curry powder 1 tsp dried chilli flakes 1 tsp ground turmeric 2 tbsp sunflower oil 8 chicken thighs, boned, skinned, halved1 cinnamon stick3 star anise500g/1lb 2oz large waxy potatoes, peeled, cut into 3cm/1¼in chunks3 carrots, peeled, sliced into 1.5cm/½in rounds2 tbsp cornflour400ml tin coconut milk150g/5oz green beans, trimmed and cut in halffreshly ground black pepper 8 chicken thighs, boned, skinned, halved 1 cinnamon stick 3 star anise 500g/1lb 2oz large waxy potatoes, peeled, cut into 3cm/1¼in chunks 3 carrots, peeled, sliced into 1.5cm/½in rounds 2 tbsp cornflour 400ml tin coconut milk 150g/5oz green beans, trimmed and cut in half freshly ground black pepper Method Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula.Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant. Season the chicken thighs on all sides with lots of pepper.Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown. Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots.In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine.Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans. Serve the curry just as it is, or with small portions of steamed rice. Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula. Put all of the curry paste ingredients in a food processor and blend. You will need to remove the lid and push the mixture down a couple of times using a rubber spatula. Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant. Heat a large, non-stick frying pan over a medium heat. Spoon in the curry paste and cook for 2-3 minutes, stirring constantly, until fragrant. Season the chicken thighs on all sides with lots of pepper. Season the chicken thighs on all sides with lots of pepper. Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown. Add the chicken thighs, cinnamon and star anise to the pan, stir well and cook for 2-3 minutes, turning the chicken pieces once or twice until they are pale golden-brown. Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots. Stir in 100ml/3½fl oz water and bring the mixture to the boil. Transfer to the slow cooker and add the potatoes and carrots. In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine. In a bowl, whisk 2 tablespoons water with the cornflour to form a thin paste. Stir in the coconut milk and pour over the curry. Stir well to combine. Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans. Cover and cook on high for 3 hours, or until the chicken and vegetables are tender and the sauce has thickened. Just before the end of the cooking time, stir in the green beans. Serve the curry just as it is, or with small portions of steamed rice. Serve the curry just as it is, or with small portions of steamed rice. Recipe tips Tip 1: If preferred, substitute the green beans with a sliced pepper. Tip 2: It's important to use waxy potatoes because floury potatoes will fall apart during the long cooking time."
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} | cb090b85b91fff34035babbb74eb545e7fd03a58adbbdc1a186d98608e3e69a3 | Cod en papillote recipe
An average of 4.8 out of 5 stars from 5 ratings A delightful little gift to yourself! This fish-wrapped-in-paper dish serves one, but it can be easily scaled up. 2 slices fresh lemon2 garlic cloves, halved175g/6oz thick cod, haddock or other white fish loin fillet, skinned1 stick lemongrass, halved lengthways and bashed with a rolling pin2 spring onions, halved2 small sprigs fresh rosemary2 small sprigs fresh thyme1 red chilli, finely sliced1 bay leaf1 tbsp white wine1 tbsp extra virgin olive oilpinch flaked sea salt 2 slices fresh lemon 2 garlic cloves, halved 175g/6oz thick cod, haddock or other white fish loin fillet, skinned 1 stick lemongrass, halved lengthways and bashed with a rolling pin 2 spring onions, halved 2 small sprigs fresh rosemary 2 small sprigs fresh thyme 1 red chilli, finely sliced 1 bay leaf 1 tbsp white wine 1 tbsp extra virgin olive oil pinch flaked sea salt Method Preheat the oven to 200C/180C Fan/Gas 6. Place a 33x45cm/13x18in sheet of baking paper on a large baking tray. Put the lemon slices on one half of the paper, roughly in the middle. Add the garlic cloves. Place the fish on top and then top with half the lemongrass (put the rest in the freezer for another recipe) and the spring onions, rosemary, thyme, red chilli and bay leaf. Season with a little salt.Drizzle with the white wine and olive oil. Bring the other side of the paper over the fish and roll and fold the edges together to make a parcel (don’t tuck too tightly).Bake for 10 minutes, then leave to stand for a further 4–5 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Place a 33x45cm/13x18in sheet of baking paper on a large baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Place a 33x45cm/13x18in sheet of baking paper on a large baking tray. Put the lemon slices on one half of the paper, roughly in the middle. Add the garlic cloves. Place the fish on top and then top with half the lemongrass (put the rest in the freezer for another recipe) and the spring onions, rosemary, thyme, red chilli and bay leaf. Season with a little salt. Put the lemon slices on one half of the paper, roughly in the middle. Add the garlic cloves. Place the fish on top and then top with half the lemongrass (put the rest in the freezer for another recipe) and the spring onions, rosemary, thyme, red chilli and bay leaf. Season with a little salt. Drizzle with the white wine and olive oil. Bring the other side of the paper over the fish and roll and fold the edges together to make a parcel (don’t tuck too tightly). Drizzle with the white wine and olive oil. Bring the other side of the paper over the fish and roll and fold the edges together to make a parcel (don’t tuck too tightly). Bake for 10 minutes, then leave to stand for a further 4–5 minutes before serving. Bake for 10 minutes, then leave to stand for a further 4–5 minutes before serving. | {
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"content": "An average of 4.8 out of 5 stars from 5 ratings A delightful little gift to yourself! This fish-wrapped-in-paper dish serves one, but it can be easily scaled up. 2 slices fresh lemon2 garlic cloves, halved175g/6oz thick cod, haddock or other white fish loin fillet, skinned1 stick lemongrass, halved lengthways and bashed with a rolling pin2 spring onions, halved2 small sprigs fresh rosemary2 small sprigs fresh thyme1 red chilli, finely sliced1 bay leaf1 tbsp white wine1 tbsp extra virgin olive oilpinch flaked sea salt 2 slices fresh lemon 2 garlic cloves, halved 175g/6oz thick cod, haddock or other white fish loin fillet, skinned 1 stick lemongrass, halved lengthways and bashed with a rolling pin 2 spring onions, halved 2 small sprigs fresh rosemary 2 small sprigs fresh thyme 1 red chilli, finely sliced 1 bay leaf 1 tbsp white wine 1 tbsp extra virgin olive oil pinch flaked sea salt Method Preheat the oven to 200C/180C Fan/Gas 6. Place a 33x45cm/13x18in sheet of baking paper on a large baking tray. Put the lemon slices on one half of the paper, roughly in the middle. Add the garlic cloves. Place the fish on top and then top with half the lemongrass (put the rest in the freezer for another recipe) and the spring onions, rosemary, thyme, red chilli and bay leaf. Season with a little salt.Drizzle with the white wine and olive oil. Bring the other side of the paper over the fish and roll and fold the edges together to make a parcel (don’t tuck too tightly).Bake for 10 minutes, then leave to stand for a further 4–5 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Place a 33x45cm/13x18in sheet of baking paper on a large baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Place a 33x45cm/13x18in sheet of baking paper on a large baking tray. Put the lemon slices on one half of the paper, roughly in the middle. Add the garlic cloves. Place the fish on top and then top with half the lemongrass (put the rest in the freezer for another recipe) and the spring onions, rosemary, thyme, red chilli and bay leaf. Season with a little salt. Put the lemon slices on one half of the paper, roughly in the middle. Add the garlic cloves. Place the fish on top and then top with half the lemongrass (put the rest in the freezer for another recipe) and the spring onions, rosemary, thyme, red chilli and bay leaf. Season with a little salt. Drizzle with the white wine and olive oil. Bring the other side of the paper over the fish and roll and fold the edges together to make a parcel (don’t tuck too tightly). Drizzle with the white wine and olive oil. Bring the other side of the paper over the fish and roll and fold the edges together to make a parcel (don’t tuck too tightly). Bake for 10 minutes, then leave to stand for a further 4–5 minutes before serving. Bake for 10 minutes, then leave to stand for a further 4–5 minutes before serving."
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} | bff2bcfc3d5b41b1bbdd620aa508125a6ba0561745478f744a74388cf14fc23f | Low-fat chicken tikka masala recipe
An average of 4.4 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fat_chicken_tikka_04689_16x9.jpg Making your own tikka masala sauce isn’t so tricky, so enjoy a lower calorie version of this favourite dish. Each serving provides 514 kcal, 24g protein, 11g carbohydrate (of which 3g sugars), 16g fat (of which 5g saturates), 3g fibre and 1.4g salt. 500g/1lb 2oz chicken breasts, cut into bite-sized pieces1 garlic clove, grated75g/2½oz plain yoghurt1 tbsp tikka spice powder 500g/1lb 2oz chicken breasts, cut into bite-sized pieces 1 garlic clove, grated 75g/2½oz plain yoghurt 1 tbsp tikka spice powder 1 chicken stock pot, made up with 100ml/3½fl oz boiling water2 medium onions, sliced2 garlic cloves, sliced1 tsp grated fresh ginger1½ tbsp tikka spice powder1 x 400g tin chopped tomatoes1 small bunch fresh coriander, chopped, plus extra for garnishsalt and freshly ground black pepper3 tbsp plain yoghurt 1 chicken stock pot, made up with 100ml/3½fl oz boiling water 2 medium onions, sliced 2 garlic cloves, sliced 1 tsp grated fresh ginger 1½ tbsp tikka spice powder 1 x 400g tin chopped tomatoes 1 small bunch fresh coriander, chopped, plus extra for garnish salt and freshly ground black pepper 3 tbsp plain yoghurt 300g/10½oz brown basmati rice, cooked according to packet instructions 300g/10½oz brown basmati rice, cooked according to packet instructions Method For the marinated chicken, mix together all the ingredients in a bowl, cover with cling film and put in the fridge aside to marinate while you make the sauce.For the tikka masala sauce, bring the stock to a simmer in a saucepan. Add the sliced onions, garlic and ginger. Cut a square of baking paper or greaseproof paper large enough to cover the mixture in the pan. Push it right down to cover the onions and garlic closely, cover the pan with a lid and simmer very gently for 15 minutes.Remove the paper. The onions should be translucent and soft. Add the tikka spice powder, the tinned tomatoes and the chopped coriander and bring to the boil. Reduce the heat slightly and simmer briskly for 20-30 minutes, until the sauce is thickened. Season with salt and freshly ground black pepper then set aside to cool slightly.Meanwhile, preheat the grill to its hottest setting. Cover a baking tray with foil, and then place the marinated chicken on the tray in a single layer. Grill the chicken for 15 minutes, or until the chicken pieces are cooked through. Give the chicken a turn halfway through cooking, to ensure it’s nicely browned all over.Using a stick blender or food processor, blend the tikka masala sauce until smooth. Return to the heat and warm through, then add the plain yoghurt. (Don’t boil the sauce after you add the yoghurt or it will split.) Stir the cooked chicken pieces into the sauce and serve with brown basmati rice and a sprinkling of coriander to finish. For the marinated chicken, mix together all the ingredients in a bowl, cover with cling film and put in the fridge aside to marinate while you make the sauce. For the marinated chicken, mix together all the ingredients in a bowl, cover with cling film and put in the fridge aside to marinate while you make the sauce. For the tikka masala sauce, bring the stock to a simmer in a saucepan. Add the sliced onions, garlic and ginger. Cut a square of baking paper or greaseproof paper large enough to cover the mixture in the pan. Push it right down to cover the onions and garlic closely, cover the pan with a lid and simmer very gently for 15 minutes. For the tikka masala sauce, bring the stock to a simmer in a saucepan. Add the sliced onions, garlic and ginger. Cut a square of baking paper or greaseproof paper large enough to cover the mixture in the pan. Push it right down to cover the onions and garlic closely, cover the pan with a lid and simmer very gently for 15 minutes. Remove the paper. The onions should be translucent and soft. Add the tikka spice powder, the tinned tomatoes and the chopped coriander and bring to the boil. Reduce the heat slightly and simmer briskly for 20-30 minutes, until the sauce is thickened. Season with salt and freshly ground black pepper then set aside to cool slightly. Remove the paper. The onions should be translucent and soft. Add the tikka spice powder, the tinned tomatoes and the chopped coriander and bring to the boil. Reduce the heat slightly and simmer briskly for 20-30 minutes, until the sauce is thickened. Season with salt and freshly ground black pepper then set aside to cool slightly. Meanwhile, preheat the grill to its hottest setting. Cover a baking tray with foil, and then place the marinated chicken on the tray in a single layer. Grill the chicken for 15 minutes, or until the chicken pieces are cooked through. Give the chicken a turn halfway through cooking, to ensure it’s nicely browned all over. Meanwhile, preheat the grill to its hottest setting. Cover a baking tray with foil, and then place the marinated chicken on the tray in a single layer. Grill the chicken for 15 minutes, or until the chicken pieces are cooked through. Give the chicken a turn halfway through cooking, to ensure it’s nicely browned all over. Using a stick blender or food processor, blend the tikka masala sauce until smooth. Return to the heat and warm through, then add the plain yoghurt. (Don’t boil the sauce after you add the yoghurt or it will split.) Stir the cooked chicken pieces into the sauce and serve with brown basmati rice and a sprinkling of coriander to finish. Using a stick blender or food processor, blend the tikka masala sauce until smooth. Return to the heat and warm through, then add the plain yoghurt. (Don’t boil the sauce after you add the yoghurt or it will split.) Stir the cooked chicken pieces into the sauce and serve with brown basmati rice and a sprinkling of coriander to finish. Recipe tips To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article. | {
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"title": "Low-fat chicken tikka masala recipe",
"content": "An average of 4.4 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fat_chicken_tikka_04689_16x9.jpg Making your own tikka masala sauce isn’t so tricky, so enjoy a lower calorie version of this favourite dish. Each serving provides 514 kcal, 24g protein, 11g carbohydrate (of which 3g sugars), 16g fat (of which 5g saturates), 3g fibre and 1.4g salt. 500g/1lb 2oz chicken breasts, cut into bite-sized pieces1 garlic clove, grated75g/2½oz plain yoghurt1 tbsp tikka spice powder 500g/1lb 2oz chicken breasts, cut into bite-sized pieces 1 garlic clove, grated 75g/2½oz plain yoghurt 1 tbsp tikka spice powder 1 chicken stock pot, made up with 100ml/3½fl oz boiling water2 medium onions, sliced2 garlic cloves, sliced1 tsp grated fresh ginger1½ tbsp tikka spice powder1 x 400g tin chopped tomatoes1 small bunch fresh coriander, chopped, plus extra for garnishsalt and freshly ground black pepper3 tbsp plain yoghurt 1 chicken stock pot, made up with 100ml/3½fl oz boiling water 2 medium onions, sliced 2 garlic cloves, sliced 1 tsp grated fresh ginger 1½ tbsp tikka spice powder 1 x 400g tin chopped tomatoes 1 small bunch fresh coriander, chopped, plus extra for garnish salt and freshly ground black pepper 3 tbsp plain yoghurt 300g/10½oz brown basmati rice, cooked according to packet instructions 300g/10½oz brown basmati rice, cooked according to packet instructions Method For the marinated chicken, mix together all the ingredients in a bowl, cover with cling film and put in the fridge aside to marinate while you make the sauce.For the tikka masala sauce, bring the stock to a simmer in a saucepan. Add the sliced onions, garlic and ginger. Cut a square of baking paper or greaseproof paper large enough to cover the mixture in the pan. Push it right down to cover the onions and garlic closely, cover the pan with a lid and simmer very gently for 15 minutes.Remove the paper. The onions should be translucent and soft. Add the tikka spice powder, the tinned tomatoes and the chopped coriander and bring to the boil. Reduce the heat slightly and simmer briskly for 20-30 minutes, until the sauce is thickened. Season with salt and freshly ground black pepper then set aside to cool slightly.Meanwhile, preheat the grill to its hottest setting. Cover a baking tray with foil, and then place the marinated chicken on the tray in a single layer. Grill the chicken for 15 minutes, or until the chicken pieces are cooked through. Give the chicken a turn halfway through cooking, to ensure it’s nicely browned all over.Using a stick blender or food processor, blend the tikka masala sauce until smooth. Return to the heat and warm through, then add the plain yoghurt. (Don’t boil the sauce after you add the yoghurt or it will split.) Stir the cooked chicken pieces into the sauce and serve with brown basmati rice and a sprinkling of coriander to finish. For the marinated chicken, mix together all the ingredients in a bowl, cover with cling film and put in the fridge aside to marinate while you make the sauce. For the marinated chicken, mix together all the ingredients in a bowl, cover with cling film and put in the fridge aside to marinate while you make the sauce. For the tikka masala sauce, bring the stock to a simmer in a saucepan. Add the sliced onions, garlic and ginger. Cut a square of baking paper or greaseproof paper large enough to cover the mixture in the pan. Push it right down to cover the onions and garlic closely, cover the pan with a lid and simmer very gently for 15 minutes. For the tikka masala sauce, bring the stock to a simmer in a saucepan. Add the sliced onions, garlic and ginger. Cut a square of baking paper or greaseproof paper large enough to cover the mixture in the pan. Push it right down to cover the onions and garlic closely, cover the pan with a lid and simmer very gently for 15 minutes. Remove the paper. The onions should be translucent and soft. Add the tikka spice powder, the tinned tomatoes and the chopped coriander and bring to the boil. Reduce the heat slightly and simmer briskly for 20-30 minutes, until the sauce is thickened. Season with salt and freshly ground black pepper then set aside to cool slightly. Remove the paper. The onions should be translucent and soft. Add the tikka spice powder, the tinned tomatoes and the chopped coriander and bring to the boil. Reduce the heat slightly and simmer briskly for 20-30 minutes, until the sauce is thickened. Season with salt and freshly ground black pepper then set aside to cool slightly. Meanwhile, preheat the grill to its hottest setting. Cover a baking tray with foil, and then place the marinated chicken on the tray in a single layer. Grill the chicken for 15 minutes, or until the chicken pieces are cooked through. Give the chicken a turn halfway through cooking, to ensure it’s nicely browned all over. Meanwhile, preheat the grill to its hottest setting. Cover a baking tray with foil, and then place the marinated chicken on the tray in a single layer. Grill the chicken for 15 minutes, or until the chicken pieces are cooked through. Give the chicken a turn halfway through cooking, to ensure it’s nicely browned all over. Using a stick blender or food processor, blend the tikka masala sauce until smooth. Return to the heat and warm through, then add the plain yoghurt. (Don’t boil the sauce after you add the yoghurt or it will split.) Stir the cooked chicken pieces into the sauce and serve with brown basmati rice and a sprinkling of coriander to finish. Using a stick blender or food processor, blend the tikka masala sauce until smooth. Return to the heat and warm through, then add the plain yoghurt. (Don’t boil the sauce after you add the yoghurt or it will split.) Stir the cooked chicken pieces into the sauce and serve with brown basmati rice and a sprinkling of coriander to finish. Recipe tips To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article."
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} | e333bab3bca3601131a389c826d4ac95745896dbd7a7a86e289e1249fdcecd3b | Healthy chicken curry recipe
An average of 4.7 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_chicken_curry_88832_16x9.jpg Marinating the meat helps your get ahead with this jalfrezi-style healthy chicken curry. It's packed with veggies and served with a fresh salad. Serve with brown basmati rice. This meal provides 164 kcal, 21g protein, 13.7g carbohydrate (of which 11g sugars), 2.9g fat (of which 0.5g saturates), 4.1g fibre and 1.4g salt per portion. 3 skinless chicken breasts, trimmed and cut into bite-size pieces4 heaped tsp garam masala powder1 tsp salt4 garlic cloves, grated3cm/1½in piece fresh root ginger, grated1 lemon, juice only 3 skinless chicken breasts, trimmed and cut into bite-size pieces 4 heaped tsp garam masala powder 1 tsp salt 4 garlic cloves, grated 3cm/1½in piece fresh root ginger, grated 1 lemon, juice only 1-2 tsp light olive oil3 onions, thinly sliced1-2 long green chillies, to taste, finely chopped2 green peppers, seeds removed and cut into chunks1 tbsp tomato purée200ml/7fl oz chicken or vegetable stock4 tomatoes, seeds removed, quartered, cut into strips½ small bunch coriander, roughly chopped 1-2 tsp light olive oil 3 onions, thinly sliced 1-2 long green chillies, to taste, finely chopped 2 green peppers, seeds removed and cut into chunks 1 tbsp tomato purée 200ml/7fl oz chicken or vegetable stock 4 tomatoes, seeds removed, quartered, cut into strips ½ small bunch coriander, roughly chopped 2 tomatoes, seeds removed, quartered and finely choppedhalf a cucumber, roughly peeled, quartered lengthways, seeds removed and sliced1 red onion, finely chopped½-1 green chilli, finely chopped2 limes, juice and zest½ small bunch coriander, leaves and stalks finely choppedpinch salt 2 tomatoes, seeds removed, quartered and finely chopped half a cucumber, roughly peeled, quartered lengthways, seeds removed and sliced 1 red onion, finely chopped ½-1 green chilli, finely chopped 2 limes, juice and zest ½ small bunch coriander, leaves and stalks finely chopped pinch salt cooked rice cooked rice Method Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible.Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutesAdd the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through.Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside.Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice. Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible. Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible. Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutes Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutes Add the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through. Add the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through. Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside. Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside. Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice. Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice. Recipe tips Always use free range chicken - as well as it tasting better and being kinder to the chickens, it’s naturally lower in fat than the meat on more intensively farmed birds. | {
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"content": "An average of 4.7 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_chicken_curry_88832_16x9.jpg Marinating the meat helps your get ahead with this jalfrezi-style healthy chicken curry. It's packed with veggies and served with a fresh salad. Serve with brown basmati rice. This meal provides 164 kcal, 21g protein, 13.7g carbohydrate (of which 11g sugars), 2.9g fat (of which 0.5g saturates), 4.1g fibre and 1.4g salt per portion. 3 skinless chicken breasts, trimmed and cut into bite-size pieces4 heaped tsp garam masala powder1 tsp salt4 garlic cloves, grated3cm/1½in piece fresh root ginger, grated1 lemon, juice only 3 skinless chicken breasts, trimmed and cut into bite-size pieces 4 heaped tsp garam masala powder 1 tsp salt 4 garlic cloves, grated 3cm/1½in piece fresh root ginger, grated 1 lemon, juice only 1-2 tsp light olive oil3 onions, thinly sliced1-2 long green chillies, to taste, finely chopped2 green peppers, seeds removed and cut into chunks1 tbsp tomato purée200ml/7fl oz chicken or vegetable stock4 tomatoes, seeds removed, quartered, cut into strips½ small bunch coriander, roughly chopped 1-2 tsp light olive oil 3 onions, thinly sliced 1-2 long green chillies, to taste, finely chopped 2 green peppers, seeds removed and cut into chunks 1 tbsp tomato purée 200ml/7fl oz chicken or vegetable stock 4 tomatoes, seeds removed, quartered, cut into strips ½ small bunch coriander, roughly chopped 2 tomatoes, seeds removed, quartered and finely choppedhalf a cucumber, roughly peeled, quartered lengthways, seeds removed and sliced1 red onion, finely chopped½-1 green chilli, finely chopped2 limes, juice and zest½ small bunch coriander, leaves and stalks finely choppedpinch salt 2 tomatoes, seeds removed, quartered and finely chopped half a cucumber, roughly peeled, quartered lengthways, seeds removed and sliced 1 red onion, finely chopped ½-1 green chilli, finely chopped 2 limes, juice and zest ½ small bunch coriander, leaves and stalks finely chopped pinch salt cooked rice cooked rice Method Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible.Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutesAdd the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through.Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside.Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice. Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible. Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible. Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutes Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutes Add the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through. Add the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through. Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside. Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside. Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice. Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice. Recipe tips Always use free range chicken - as well as it tasting better and being kinder to the chickens, it’s naturally lower in fat than the meat on more intensively farmed birds."
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} | 870f6e1cba33d6748421116d1ed947bc437ec502fe1339011042a0b0e70ef46e | Prawns with coconut, chillies and mustard seeds recipe
An average of 3.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_prawn_curry_69561_16x9.jpg This is a popular dish in Bengal, where of course both prawns and coconut abound. It’s normally served in a whole green coconut there, but that’s a bridge too far for us. I would suggest serving it, as in Bengal, as a little course in its own right, but it’s also delicious with some rice and flatbreads. 2 tbsp black mustard seeds4–6 tbsp vegetable oil1 onion, thinly sliced1 tsp ground turmeric250ml/9fl oz coconut milk250g/9oz fresh or frozen coconut flesh, blitzed in a food processor or grated1 tsp salt350g/12oz peeled raw prawns4 fresh green chillies, with seeds, cut lengthways into sixthshandful chopped coriander, to finish 2 tbsp black mustard seeds 4–6 tbsp vegetable oil 1 onion, thinly sliced 1 tsp ground turmeric 250ml/9fl oz coconut milk 250g/9oz fresh or frozen coconut flesh, blitzed in a food processor or grated 1 tsp salt 350g/12oz peeled raw prawns 4 fresh green chillies, with seeds, cut lengthways into sixths handful chopped coriander, to finish Method Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if you’re having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside.Heat the vegetable oil in a heavy-based saucepan or karahi over a low-medium heat. Add the onion and fry for 10 minutes. Add the blended mustard paste, turmeric, coconut milk, grated coconut and salt. Bring to a boil then simmer for 4-5 minutes.Add the prawns and green chillies and simmer for a further 3-4 minutes, or until the prawns are pink and cooked through. Scatter with coriander and serve. Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if you’re having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside. Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if you’re having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside. Heat the vegetable oil in a heavy-based saucepan or karahi over a low-medium heat. Add the onion and fry for 10 minutes. Add the blended mustard paste, turmeric, coconut milk, grated coconut and salt. Bring to a boil then simmer for 4-5 minutes. Heat the vegetable oil in a heavy-based saucepan or karahi over a low-medium heat. Add the onion and fry for 10 minutes. Add the blended mustard paste, turmeric, coconut milk, grated coconut and salt. Bring to a boil then simmer for 4-5 minutes. Add the prawns and green chillies and simmer for a further 3-4 minutes, or until the prawns are pink and cooked through. Scatter with coriander and serve. Add the prawns and green chillies and simmer for a further 3-4 minutes, or until the prawns are pink and cooked through. Scatter with coriander and serve. | {
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"title": "Prawns with coconut, chillies and mustard seeds recipe",
"content": "An average of 3.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_prawn_curry_69561_16x9.jpg This is a popular dish in Bengal, where of course both prawns and coconut abound. It’s normally served in a whole green coconut there, but that’s a bridge too far for us. I would suggest serving it, as in Bengal, as a little course in its own right, but it’s also delicious with some rice and flatbreads. 2 tbsp black mustard seeds4–6 tbsp vegetable oil1 onion, thinly sliced1 tsp ground turmeric250ml/9fl oz coconut milk250g/9oz fresh or frozen coconut flesh, blitzed in a food processor or grated1 tsp salt350g/12oz peeled raw prawns4 fresh green chillies, with seeds, cut lengthways into sixthshandful chopped coriander, to finish 2 tbsp black mustard seeds 4–6 tbsp vegetable oil 1 onion, thinly sliced 1 tsp ground turmeric 250ml/9fl oz coconut milk 250g/9oz fresh or frozen coconut flesh, blitzed in a food processor or grated 1 tsp salt 350g/12oz peeled raw prawns 4 fresh green chillies, with seeds, cut lengthways into sixths handful chopped coriander, to finish Method Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if you’re having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside.Heat the vegetable oil in a heavy-based saucepan or karahi over a low-medium heat. Add the onion and fry for 10 minutes. Add the blended mustard paste, turmeric, coconut milk, grated coconut and salt. Bring to a boil then simmer for 4-5 minutes.Add the prawns and green chillies and simmer for a further 3-4 minutes, or until the prawns are pink and cooked through. Scatter with coriander and serve. Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if you’re having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside. Put the mustard seeds into a mini-food processor and add two tablespoons of water. Blend for a minute and then add another two tablespoons of water and continue blending until the seeds start to break up (this can take a minute or two of persistent blending; add more water if you’re having trouble). Keep blending until you have a rough paste that resembles wholegrain mustard, adding a splash more water if needed. Set aside. Heat the vegetable oil in a heavy-based saucepan or karahi over a low-medium heat. Add the onion and fry for 10 minutes. Add the blended mustard paste, turmeric, coconut milk, grated coconut and salt. Bring to a boil then simmer for 4-5 minutes. Heat the vegetable oil in a heavy-based saucepan or karahi over a low-medium heat. Add the onion and fry for 10 minutes. Add the blended mustard paste, turmeric, coconut milk, grated coconut and salt. Bring to a boil then simmer for 4-5 minutes. Add the prawns and green chillies and simmer for a further 3-4 minutes, or until the prawns are pink and cooked through. Scatter with coriander and serve. Add the prawns and green chillies and simmer for a further 3-4 minutes, or until the prawns are pink and cooked through. Scatter with coriander and serve."
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} | c9b443b3f4d5eadbb954f33ed8da0f54468de027417c3ba17fa704075284d9f4 | Kerala king prawn and coconut curry recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keralakingprawnandco_75325_16x9.jpg This quick prawn curry is the perfect blend of spicy, fresh and creamy. And it takes minutes to make. 500g/1lb 2oz raw tiger prawns, shells off and de-veined1 tbsp fresh lemon juice3 tbsp sunflower oil1 onion, grated½ tsp ground turmeric6 whole cardamom pods, lightly crushed to split open1 tsp chilli powder1 cinnamon stick3 garlic cloves, finely grated2.5cm/1in piece root ginger, finely gratedsmall bunch fresh coriander 175ml/6 fl oz coconut creamsalt 500g/1lb 2oz raw tiger prawns, shells off and de-veined 1 tbsp fresh lemon juice 3 tbsp sunflower oil 1 onion, grated ½ tsp ground turmeric 6 whole cardamom pods, lightly crushed to split open 1 tsp chilli powder 1 cinnamon stick 3 garlic cloves, finely grated 2.5cm/1in piece root ginger, finely grated small bunch fresh coriander 175ml/6 fl oz coconut cream salt plain boiled rice or chapattis, to serve plain boiled rice or chapattis, to serve Method Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis. Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly. Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through. Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor. Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly. Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis. Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis. | {
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"title": "Kerala king prawn and coconut curry recipe",
"content": "An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keralakingprawnandco_75325_16x9.jpg This quick prawn curry is the perfect blend of spicy, fresh and creamy. And it takes minutes to make. 500g/1lb 2oz raw tiger prawns, shells off and de-veined1 tbsp fresh lemon juice3 tbsp sunflower oil1 onion, grated½ tsp ground turmeric6 whole cardamom pods, lightly crushed to split open1 tsp chilli powder1 cinnamon stick3 garlic cloves, finely grated2.5cm/1in piece root ginger, finely gratedsmall bunch fresh coriander 175ml/6 fl oz coconut creamsalt 500g/1lb 2oz raw tiger prawns, shells off and de-veined 1 tbsp fresh lemon juice 3 tbsp sunflower oil 1 onion, grated ½ tsp ground turmeric 6 whole cardamom pods, lightly crushed to split open 1 tsp chilli powder 1 cinnamon stick 3 garlic cloves, finely grated 2.5cm/1in piece root ginger, finely grated small bunch fresh coriander 175ml/6 fl oz coconut cream salt plain boiled rice or chapattis, to serve plain boiled rice or chapattis, to serve Method Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis. Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly. Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through. Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through. Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor. Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly. Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly. Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis. Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis."
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} | 94926546f310203cc93d06281d9fa5bc93df17eb1f0a4fb8f226d827892d0f0c | Singapore noodles recipe
An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/singapore_noodles_69488_16x9.jpg Here’s our version of the classic takeaway dish, Singapore noodles, using marinated pork fillet and prawns. 300g/10oz pork tenderloin, trimmed of fat and sinew3 tbsp dark soy sauce2 tbsp dry sherry2 tsp soft light brown sugar½ tsp Chinese five spice powder3 tbsp sunflower oil100g/3½oz fine egg noodles 1 red onion, cut into thin wedges1 red pepper, deseeded and sliced 100g/3½oz shiitake mushrooms, sliced2 garlic cloves, crushed20g/¾oz fresh root ginger, peeled and finely grated2 tsp medium Madras curry powder 200g/7oz prawns10 spring onions, trimmed and sliced diagonally 300g/10oz pork tenderloin, trimmed of fat and sinew 3 tbsp dark soy sauce 2 tbsp dry sherry 2 tsp soft light brown sugar ½ tsp Chinese five spice powder 3 tbsp sunflower oil 100g/3½oz fine egg noodles 1 red onion, cut into thin wedges 1 red pepper, deseeded and sliced 100g/3½oz shiitake mushrooms, sliced 2 garlic cloves, crushed 20g/¾oz fresh root ginger, peeled and finely grated 2 tsp medium Madras curry powder 200g/7oz prawns 10 spring onions, trimmed and sliced diagonally Method Put the pork fillet in a bowl and pour over the soy sauce and sherry. Stir in the sugar and five spice powder and leave to stand for 30 minutes, turning in the marinade every ten minutes. Preheat the oven to 200C/400F/Gas 6.Drain the pork, reserving the marinade. Place the pork on a small aluminium foil-lined tray. Drizzle with one tablespoon of the oil and roast for 12 minutes. Remove from the oven and set aside to stand.While the pork is cooking, cook the noodles according to the packet instructions.Place a large heavy-based frying pan or wok over a medium heat. Add two tablespoons of the oil and stir-fry the onion, red pepper and mushrooms for 5-6 minutes or until beginning to soften and lightly colour. Add the garlic and ginger and stir-fry for one minute. Sprinkle the curry powder into the pan and cook for two further minutes. Cut the pork lengthways in half and then slice into thin pieces. Add the pork to the hot pan along with the prawns and spring onions. Stir-fry for one minute then add the drained noodles and reserved marinade. Mix together with chopsticks, or a couple of forks, for 2-3 minutes until piping hot. Serve immediately. Put the pork fillet in a bowl and pour over the soy sauce and sherry. Stir in the sugar and five spice powder and leave to stand for 30 minutes, turning in the marinade every ten minutes. Put the pork fillet in a bowl and pour over the soy sauce and sherry. Stir in the sugar and five spice powder and leave to stand for 30 minutes, turning in the marinade every ten minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Drain the pork, reserving the marinade. Place the pork on a small aluminium foil-lined tray. Drizzle with one tablespoon of the oil and roast for 12 minutes. Remove from the oven and set aside to stand. Drain the pork, reserving the marinade. Place the pork on a small aluminium foil-lined tray. Drizzle with one tablespoon of the oil and roast for 12 minutes. Remove from the oven and set aside to stand. While the pork is cooking, cook the noodles according to the packet instructions. While the pork is cooking, cook the noodles according to the packet instructions. Place a large heavy-based frying pan or wok over a medium heat. Add two tablespoons of the oil and stir-fry the onion, red pepper and mushrooms for 5-6 minutes or until beginning to soften and lightly colour. Add the garlic and ginger and stir-fry for one minute. Sprinkle the curry powder into the pan and cook for two further minutes. Place a large heavy-based frying pan or wok over a medium heat. Add two tablespoons of the oil and stir-fry the onion, red pepper and mushrooms for 5-6 minutes or until beginning to soften and lightly colour. Add the garlic and ginger and stir-fry for one minute. Sprinkle the curry powder into the pan and cook for two further minutes. Cut the pork lengthways in half and then slice into thin pieces. Add the pork to the hot pan along with the prawns and spring onions. Stir-fry for one minute then add the drained noodles and reserved marinade. Mix together with chopsticks, or a couple of forks, for 2-3 minutes until piping hot. Serve immediately. Cut the pork lengthways in half and then slice into thin pieces. Add the pork to the hot pan along with the prawns and spring onions. Stir-fry for one minute then add the drained noodles and reserved marinade. Mix together with chopsticks, or a couple of forks, for 2-3 minutes until piping hot. Serve immediately. | {
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"title": "Singapore noodles recipe",
"content": "An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/singapore_noodles_69488_16x9.jpg Here’s our version of the classic takeaway dish, Singapore noodles, using marinated pork fillet and prawns. 300g/10oz pork tenderloin, trimmed of fat and sinew3 tbsp dark soy sauce2 tbsp dry sherry2 tsp soft light brown sugar½ tsp Chinese five spice powder3 tbsp sunflower oil100g/3½oz fine egg noodles 1 red onion, cut into thin wedges1 red pepper, deseeded and sliced 100g/3½oz shiitake mushrooms, sliced2 garlic cloves, crushed20g/¾oz fresh root ginger, peeled and finely grated2 tsp medium Madras curry powder 200g/7oz prawns10 spring onions, trimmed and sliced diagonally 300g/10oz pork tenderloin, trimmed of fat and sinew 3 tbsp dark soy sauce 2 tbsp dry sherry 2 tsp soft light brown sugar ½ tsp Chinese five spice powder 3 tbsp sunflower oil 100g/3½oz fine egg noodles 1 red onion, cut into thin wedges 1 red pepper, deseeded and sliced 100g/3½oz shiitake mushrooms, sliced 2 garlic cloves, crushed 20g/¾oz fresh root ginger, peeled and finely grated 2 tsp medium Madras curry powder 200g/7oz prawns 10 spring onions, trimmed and sliced diagonally Method Put the pork fillet in a bowl and pour over the soy sauce and sherry. Stir in the sugar and five spice powder and leave to stand for 30 minutes, turning in the marinade every ten minutes. Preheat the oven to 200C/400F/Gas 6.Drain the pork, reserving the marinade. Place the pork on a small aluminium foil-lined tray. Drizzle with one tablespoon of the oil and roast for 12 minutes. Remove from the oven and set aside to stand.While the pork is cooking, cook the noodles according to the packet instructions.Place a large heavy-based frying pan or wok over a medium heat. Add two tablespoons of the oil and stir-fry the onion, red pepper and mushrooms for 5-6 minutes or until beginning to soften and lightly colour. Add the garlic and ginger and stir-fry for one minute. Sprinkle the curry powder into the pan and cook for two further minutes. Cut the pork lengthways in half and then slice into thin pieces. Add the pork to the hot pan along with the prawns and spring onions. Stir-fry for one minute then add the drained noodles and reserved marinade. Mix together with chopsticks, or a couple of forks, for 2-3 minutes until piping hot. Serve immediately. Put the pork fillet in a bowl and pour over the soy sauce and sherry. Stir in the sugar and five spice powder and leave to stand for 30 minutes, turning in the marinade every ten minutes. Put the pork fillet in a bowl and pour over the soy sauce and sherry. Stir in the sugar and five spice powder and leave to stand for 30 minutes, turning in the marinade every ten minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Drain the pork, reserving the marinade. Place the pork on a small aluminium foil-lined tray. Drizzle with one tablespoon of the oil and roast for 12 minutes. Remove from the oven and set aside to stand. Drain the pork, reserving the marinade. Place the pork on a small aluminium foil-lined tray. Drizzle with one tablespoon of the oil and roast for 12 minutes. Remove from the oven and set aside to stand. While the pork is cooking, cook the noodles according to the packet instructions. While the pork is cooking, cook the noodles according to the packet instructions. Place a large heavy-based frying pan or wok over a medium heat. Add two tablespoons of the oil and stir-fry the onion, red pepper and mushrooms for 5-6 minutes or until beginning to soften and lightly colour. Add the garlic and ginger and stir-fry for one minute. Sprinkle the curry powder into the pan and cook for two further minutes. Place a large heavy-based frying pan or wok over a medium heat. Add two tablespoons of the oil and stir-fry the onion, red pepper and mushrooms for 5-6 minutes or until beginning to soften and lightly colour. Add the garlic and ginger and stir-fry for one minute. Sprinkle the curry powder into the pan and cook for two further minutes. Cut the pork lengthways in half and then slice into thin pieces. Add the pork to the hot pan along with the prawns and spring onions. Stir-fry for one minute then add the drained noodles and reserved marinade. Mix together with chopsticks, or a couple of forks, for 2-3 minutes until piping hot. Serve immediately. Cut the pork lengthways in half and then slice into thin pieces. Add the pork to the hot pan along with the prawns and spring onions. Stir-fry for one minute then add the drained noodles and reserved marinade. Mix together with chopsticks, or a couple of forks, for 2-3 minutes until piping hot. Serve immediately."
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} | 280e14931fed2063a316c99dbec088ae86a4094951cedb6ca6031c18f5b1e8aa | Coconut prawn curry recipe
An average of 4.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/king_prawns_in_coconut_61536_16x9.jpg This easy Bengali prawn curry, chingri malai, has a spicy coconut sauce and is served with smoky basmati rice. 350g/12oz basmati rice 1 tbsp gheepinch smoked salt 350g/12oz basmati rice 1 tbsp ghee pinch smoked salt ½ tsp ground turmeric1 tsp salt400g/14oz prawns, peeled and de-veined (the largest size you can find)90ml/3fl oz vegetable oil2 bay leaves3 medium red onions, blended to a fine paste1 tbsp ground cumin1 tsp ground turmeric2 tbsp ginger and garlic paste2 green chillies, slit lengthways 75ml/2½fl oz coconut milkshellfish stock or water, if needed½ tsp sugar (optional)½ tsp ground green cardamom1 tbsp chopped fresh coriander½ lime, juice only ½ tsp ground turmeric 1 tsp salt 400g/14oz prawns, peeled and de-veined (the largest size you can find) 90ml/3fl oz vegetable oil 2 bay leaves 3 medium red onions, blended to a fine paste 1 tbsp ground cumin 1 tsp ground turmeric 2 tbsp ginger and garlic paste 2 green chillies, slit lengthways 75ml/2½fl oz coconut milk shellfish stock or water, if needed ½ tsp sugar (optional) ½ tsp ground green cardamom 1 tbsp chopped fresh coriander ½ lime, juice only Method For the boiled basmati rice, add 600ml20fl oz of water to the saucepan, then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes.For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour.Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown.Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside.Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly. Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary. Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately. For the boiled basmati rice, add 600ml20fl oz of water to the saucepan, then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes. For the boiled basmati rice, add 600ml20fl oz of water to the saucepan, then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes. For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour. For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour. Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown. Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown. Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside. Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside. Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly. Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly. Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary. Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary. Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately. Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately. | {
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"title": "Coconut prawn curry recipe",
"content": "An average of 4.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/king_prawns_in_coconut_61536_16x9.jpg This easy Bengali prawn curry, chingri malai, has a spicy coconut sauce and is served with smoky basmati rice. 350g/12oz basmati rice 1 tbsp gheepinch smoked salt 350g/12oz basmati rice 1 tbsp ghee pinch smoked salt ½ tsp ground turmeric1 tsp salt400g/14oz prawns, peeled and de-veined (the largest size you can find)90ml/3fl oz vegetable oil2 bay leaves3 medium red onions, blended to a fine paste1 tbsp ground cumin1 tsp ground turmeric2 tbsp ginger and garlic paste2 green chillies, slit lengthways 75ml/2½fl oz coconut milkshellfish stock or water, if needed½ tsp sugar (optional)½ tsp ground green cardamom1 tbsp chopped fresh coriander½ lime, juice only ½ tsp ground turmeric 1 tsp salt 400g/14oz prawns, peeled and de-veined (the largest size you can find) 90ml/3fl oz vegetable oil 2 bay leaves 3 medium red onions, blended to a fine paste 1 tbsp ground cumin 1 tsp ground turmeric 2 tbsp ginger and garlic paste 2 green chillies, slit lengthways 75ml/2½fl oz coconut milk shellfish stock or water, if needed ½ tsp sugar (optional) ½ tsp ground green cardamom 1 tbsp chopped fresh coriander ½ lime, juice only Method For the boiled basmati rice, add 600ml20fl oz of water to the saucepan, then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes.For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour.Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown.Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside.Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly. Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary. Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately. For the boiled basmati rice, add 600ml20fl oz of water to the saucepan, then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes. For the boiled basmati rice, add 600ml20fl oz of water to the saucepan, then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes. For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour. For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour. Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown. Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown. Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside. Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside. Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly. Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly. Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary. Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary. Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately. Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately."
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} | ef3b9f179415899ac2b1116a5e1af606b803db7614e421d7c1766dd5e1f705b5 | Prawn jambalaya recipe
An average of 4.3 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_jambalaya_25767_16x9.jpg This easy version of the Louisiana classic still uses the ‘holy trinity’ of celery, pepper and onions to form the base of the dish. It’s all cooked in less than half an hour in only one pan, saving you time on the cooking as well as the washing up! Each serving provides 392 kcal, 28g protein, 59g carbohydrate (of which 8g sugars), 4g fat (of which 1g saturates), 4g fibre and 1g salt. 1 tbsp olive oil 1 onion, finely chopped2 garlic cloves, finely chopped 2 celery sticks, finely chopped1 red and 1 yellow pepper, seeds removed and finely chopped2 tsp sweet smoked paprika½ tsp ground cumin250g/9oz basmati rice500ml/18fl oz chicken stock3 vine tomatoes, finely chopped400g/14oz raw tiger prawns large handful flat-leaf parsley, finely choppedsalt and freshly ground black pepper1 lemon, cut into wedges, to serve 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 2 celery sticks, finely chopped 1 red and 1 yellow pepper, seeds removed and finely chopped 2 tsp sweet smoked paprika ½ tsp ground cumin 250g/9oz basmati rice 500ml/18fl oz chicken stock 3 vine tomatoes, finely chopped 400g/14oz raw tiger prawns large handful flat-leaf parsley, finely chopped salt and freshly ground black pepper 1 lemon, cut into wedges, to serve Method Heat the oil in a large, deep frying pan over a medium-high heat. Cook the onion for 3 minutes until softened, stirring often.Add the garlic, celery, peppers, paprika and cumin. Season well with salt and pepper. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock and tomatoes. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 12–15 minutes, or until the rice is tender.Add the prawns, stir through the rice and cook for a further 4–5 minutes, or until they turn pink and are cooked through.Stir through the parsley, reserving a little for garnish. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside. Heat the oil in a large, deep frying pan over a medium-high heat. Cook the onion for 3 minutes until softened, stirring often. Heat the oil in a large, deep frying pan over a medium-high heat. Cook the onion for 3 minutes until softened, stirring often. Add the garlic, celery, peppers, paprika and cumin. Season well with salt and pepper. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock and tomatoes. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 12–15 minutes, or until the rice is tender. Add the garlic, celery, peppers, paprika and cumin. Season well with salt and pepper. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock and tomatoes. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 12–15 minutes, or until the rice is tender. Add the prawns, stir through the rice and cook for a further 4–5 minutes, or until they turn pink and are cooked through. Add the prawns, stir through the rice and cook for a further 4–5 minutes, or until they turn pink and are cooked through. Stir through the parsley, reserving a little for garnish. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside. Stir through the parsley, reserving a little for garnish. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside. | {
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"title": "Prawn jambalaya recipe",
"content": "An average of 4.3 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_jambalaya_25767_16x9.jpg This easy version of the Louisiana classic still uses the ‘holy trinity’ of celery, pepper and onions to form the base of the dish. It’s all cooked in less than half an hour in only one pan, saving you time on the cooking as well as the washing up! Each serving provides 392 kcal, 28g protein, 59g carbohydrate (of which 8g sugars), 4g fat (of which 1g saturates), 4g fibre and 1g salt. 1 tbsp olive oil 1 onion, finely chopped2 garlic cloves, finely chopped 2 celery sticks, finely chopped1 red and 1 yellow pepper, seeds removed and finely chopped2 tsp sweet smoked paprika½ tsp ground cumin250g/9oz basmati rice500ml/18fl oz chicken stock3 vine tomatoes, finely chopped400g/14oz raw tiger prawns large handful flat-leaf parsley, finely choppedsalt and freshly ground black pepper1 lemon, cut into wedges, to serve 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 2 celery sticks, finely chopped 1 red and 1 yellow pepper, seeds removed and finely chopped 2 tsp sweet smoked paprika ½ tsp ground cumin 250g/9oz basmati rice 500ml/18fl oz chicken stock 3 vine tomatoes, finely chopped 400g/14oz raw tiger prawns large handful flat-leaf parsley, finely chopped salt and freshly ground black pepper 1 lemon, cut into wedges, to serve Method Heat the oil in a large, deep frying pan over a medium-high heat. Cook the onion for 3 minutes until softened, stirring often.Add the garlic, celery, peppers, paprika and cumin. Season well with salt and pepper. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock and tomatoes. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 12–15 minutes, or until the rice is tender.Add the prawns, stir through the rice and cook for a further 4–5 minutes, or until they turn pink and are cooked through.Stir through the parsley, reserving a little for garnish. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside. Heat the oil in a large, deep frying pan over a medium-high heat. Cook the onion for 3 minutes until softened, stirring often. Heat the oil in a large, deep frying pan over a medium-high heat. Cook the onion for 3 minutes until softened, stirring often. Add the garlic, celery, peppers, paprika and cumin. Season well with salt and pepper. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock and tomatoes. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 12–15 minutes, or until the rice is tender. Add the garlic, celery, peppers, paprika and cumin. Season well with salt and pepper. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock and tomatoes. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 12–15 minutes, or until the rice is tender. Add the prawns, stir through the rice and cook for a further 4–5 minutes, or until they turn pink and are cooked through. Add the prawns, stir through the rice and cook for a further 4–5 minutes, or until they turn pink and are cooked through. Stir through the parsley, reserving a little for garnish. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside. Stir through the parsley, reserving a little for garnish. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside."
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} | 90de473c0d5f8b4bffc8253fc70becd092753bc93fb6cccb67b8a6651cd202bc | Fresa-rita spritz recipe
An average of 0.0 out of 5 stars from 0 ratings This tequila cocktail is sweetened with marmalade and strawberries. 5 strawberries, hulled and chopped, plus 1 hulled but left whole to decoratehandful mint leaves25ml/¾fl oz lime juice50ml/2fl oz tequila blanco25ml/¾fl oz triple sec1 tsp honey1 tbsp marmalade lime soda, to top up withice cubes 5 strawberries, hulled and chopped, plus 1 hulled but left whole to decorate handful mint leaves 25ml/¾fl oz lime juice 50ml/2fl oz tequila blanco 25ml/¾fl oz triple sec 1 tsp honey 1 tbsp marmalade lime soda, to top up with ice cubes Method Add the strawberries, mint leaves and lime juice to a cocktail shaker. Muddle until the strawberries are puréed. Add the tequila, triple sec, honey and marmalade to the shaker with some ice. Shake vigorously until it is frosty on the outside. Strain into a highball glass filled with ice, top with the lime soda and decorate with a strawberry. Add the strawberries, mint leaves and lime juice to a cocktail shaker. Muddle until the strawberries are puréed. Add the tequila, triple sec, honey and marmalade to the shaker with some ice. Shake vigorously until it is frosty on the outside. Add the strawberries, mint leaves and lime juice to a cocktail shaker. Muddle until the strawberries are puréed. Add the tequila, triple sec, honey and marmalade to the shaker with some ice. Shake vigorously until it is frosty on the outside. Strain into a highball glass filled with ice, top with the lime soda and decorate with a strawberry. Strain into a highball glass filled with ice, top with the lime soda and decorate with a strawberry. | {
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"title": "Fresa-rita spritz recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This tequila cocktail is sweetened with marmalade and strawberries. 5 strawberries, hulled and chopped, plus 1 hulled but left whole to decoratehandful mint leaves25ml/¾fl oz lime juice50ml/2fl oz tequila blanco25ml/¾fl oz triple sec1 tsp honey1 tbsp marmalade lime soda, to top up withice cubes 5 strawberries, hulled and chopped, plus 1 hulled but left whole to decorate handful mint leaves 25ml/¾fl oz lime juice 50ml/2fl oz tequila blanco 25ml/¾fl oz triple sec 1 tsp honey 1 tbsp marmalade lime soda, to top up with ice cubes Method Add the strawberries, mint leaves and lime juice to a cocktail shaker. Muddle until the strawberries are puréed. Add the tequila, triple sec, honey and marmalade to the shaker with some ice. Shake vigorously until it is frosty on the outside. Strain into a highball glass filled with ice, top with the lime soda and decorate with a strawberry. Add the strawberries, mint leaves and lime juice to a cocktail shaker. Muddle until the strawberries are puréed. Add the tequila, triple sec, honey and marmalade to the shaker with some ice. Shake vigorously until it is frosty on the outside. Add the strawberries, mint leaves and lime juice to a cocktail shaker. Muddle until the strawberries are puréed. Add the tequila, triple sec, honey and marmalade to the shaker with some ice. Shake vigorously until it is frosty on the outside. Strain into a highball glass filled with ice, top with the lime soda and decorate with a strawberry. Strain into a highball glass filled with ice, top with the lime soda and decorate with a strawberry."
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} | 670ea165d3cabb75a10313550aa798647164df3c6217c77bf69a6b6ef90aa59a | Classic margarita recipe
An average of 2.7 out of 5 stars from 3 ratings This classic cocktail is decorated with pink salt on the rim of the glass. 50ml/2fl oz tequila blanco25ml/¾fl oz triple sec20ml/½fl oz lime juicepink salt, for the rim of the glasslime wedge, for the rim of the glassice cubes 50ml/2fl oz tequila blanco 25ml/¾fl oz triple sec 20ml/½fl oz lime juice pink salt, for the rim of the glass lime wedge, for the rim of the glass ice cubes Method Lightly dust a small plate with a handful of the pink salt. Run a lime wedge around the rim of a coupe glass. Press the rim of the glass into the salt to coat thoroughly.Pour the tequila, triple sec and lime juice into a cocktail shaker. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the coupe glass, then strain in the cocktail. Lightly dust a small plate with a handful of the pink salt. Run a lime wedge around the rim of a coupe glass. Press the rim of the glass into the salt to coat thoroughly. Lightly dust a small plate with a handful of the pink salt. Run a lime wedge around the rim of a coupe glass. Press the rim of the glass into the salt to coat thoroughly. Pour the tequila, triple sec and lime juice into a cocktail shaker. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the coupe glass, then strain in the cocktail. Pour the tequila, triple sec and lime juice into a cocktail shaker. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the coupe glass, then strain in the cocktail. | {
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"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Classic margarita recipe",
"content": "An average of 2.7 out of 5 stars from 3 ratings This classic cocktail is decorated with pink salt on the rim of the glass. 50ml/2fl oz tequila blanco25ml/¾fl oz triple sec20ml/½fl oz lime juicepink salt, for the rim of the glasslime wedge, for the rim of the glassice cubes 50ml/2fl oz tequila blanco 25ml/¾fl oz triple sec 20ml/½fl oz lime juice pink salt, for the rim of the glass lime wedge, for the rim of the glass ice cubes Method Lightly dust a small plate with a handful of the pink salt. Run a lime wedge around the rim of a coupe glass. Press the rim of the glass into the salt to coat thoroughly.Pour the tequila, triple sec and lime juice into a cocktail shaker. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the coupe glass, then strain in the cocktail. Lightly dust a small plate with a handful of the pink salt. Run a lime wedge around the rim of a coupe glass. Press the rim of the glass into the salt to coat thoroughly. Lightly dust a small plate with a handful of the pink salt. Run a lime wedge around the rim of a coupe glass. Press the rim of the glass into the salt to coat thoroughly. Pour the tequila, triple sec and lime juice into a cocktail shaker. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the coupe glass, then strain in the cocktail. Pour the tequila, triple sec and lime juice into a cocktail shaker. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the coupe glass, then strain in the cocktail."
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} | aecdcb1ac0d9fabd612426d2c8d34d0952474bb024b792e50c23915cab983c97 | Tagliatelle with olives and pangrattato recipe
An average of 2.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tagliatelle_with_olives_33298_16x9.jpg A quick and easy pasta dish, taken to new heights with a scattering of aromatic, crunchy breadcrumbs. 200g/7oz tagliatelle pasta2 tbsp olive oil2 anchovy fillets¼ red chilli, finely chopped1 large garlic clove, thinly sliced70g/2½oz green or black pitted olives¼ beef tomato, or 1 whole plum tomato, deseeded and finely chopped 200g/7oz tagliatelle pasta 2 tbsp olive oil 2 anchovy fillets ¼ red chilli, finely chopped 1 large garlic clove, thinly sliced 70g/2½oz green or black pitted olives ¼ beef tomato, or 1 whole plum tomato, deseeded and finely chopped 50g/1¾oz unsalted butter150g/5½oz panko breadcrumbs½ lemon, zest onlyhandful flatleaf parsley, finely chopped 50g/1¾oz unsalted butter 150g/5½oz panko breadcrumbs ½ lemon, zest only handful flatleaf parsley, finely chopped Method Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Meanwhile, to make the pangrattato, melt the butter in a frying pan over a medium heat. Add the breadcrumbs and toast for a few minutes until crunchy and golden. Stir in the lemon zest and parsley and take off the heat.To make the pasta sauce, heat the oil in a medium frying pan or sauté pan. Add the anchovies, chilli and garlic and cook for 1 minute. Stir through the olives and tomato. Drain the tagliatelle and mix into the sauce. Divide between the serving bowls, scatter over the pangraatto and serve. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Meanwhile, to make the pangrattato, melt the butter in a frying pan over a medium heat. Add the breadcrumbs and toast for a few minutes until crunchy and golden. Stir in the lemon zest and parsley and take off the heat. Meanwhile, to make the pangrattato, melt the butter in a frying pan over a medium heat. Add the breadcrumbs and toast for a few minutes until crunchy and golden. Stir in the lemon zest and parsley and take off the heat. To make the pasta sauce, heat the oil in a medium frying pan or sauté pan. Add the anchovies, chilli and garlic and cook for 1 minute. Stir through the olives and tomato. To make the pasta sauce, heat the oil in a medium frying pan or sauté pan. Add the anchovies, chilli and garlic and cook for 1 minute. Stir through the olives and tomato. Drain the tagliatelle and mix into the sauce. Divide between the serving bowls, scatter over the pangraatto and serve. Drain the tagliatelle and mix into the sauce. Divide between the serving bowls, scatter over the pangraatto and serve. | {
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"title": "Tagliatelle with olives and pangrattato recipe",
"content": "An average of 2.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tagliatelle_with_olives_33298_16x9.jpg A quick and easy pasta dish, taken to new heights with a scattering of aromatic, crunchy breadcrumbs. 200g/7oz tagliatelle pasta2 tbsp olive oil2 anchovy fillets¼ red chilli, finely chopped1 large garlic clove, thinly sliced70g/2½oz green or black pitted olives¼ beef tomato, or 1 whole plum tomato, deseeded and finely chopped 200g/7oz tagliatelle pasta 2 tbsp olive oil 2 anchovy fillets ¼ red chilli, finely chopped 1 large garlic clove, thinly sliced 70g/2½oz green or black pitted olives ¼ beef tomato, or 1 whole plum tomato, deseeded and finely chopped 50g/1¾oz unsalted butter150g/5½oz panko breadcrumbs½ lemon, zest onlyhandful flatleaf parsley, finely chopped 50g/1¾oz unsalted butter 150g/5½oz panko breadcrumbs ½ lemon, zest only handful flatleaf parsley, finely chopped Method Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Meanwhile, to make the pangrattato, melt the butter in a frying pan over a medium heat. Add the breadcrumbs and toast for a few minutes until crunchy and golden. Stir in the lemon zest and parsley and take off the heat.To make the pasta sauce, heat the oil in a medium frying pan or sauté pan. Add the anchovies, chilli and garlic and cook for 1 minute. Stir through the olives and tomato. Drain the tagliatelle and mix into the sauce. Divide between the serving bowls, scatter over the pangraatto and serve. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Meanwhile, to make the pangrattato, melt the butter in a frying pan over a medium heat. Add the breadcrumbs and toast for a few minutes until crunchy and golden. Stir in the lemon zest and parsley and take off the heat. Meanwhile, to make the pangrattato, melt the butter in a frying pan over a medium heat. Add the breadcrumbs and toast for a few minutes until crunchy and golden. Stir in the lemon zest and parsley and take off the heat. To make the pasta sauce, heat the oil in a medium frying pan or sauté pan. Add the anchovies, chilli and garlic and cook for 1 minute. Stir through the olives and tomato. To make the pasta sauce, heat the oil in a medium frying pan or sauté pan. Add the anchovies, chilli and garlic and cook for 1 minute. Stir through the olives and tomato. Drain the tagliatelle and mix into the sauce. Divide between the serving bowls, scatter over the pangraatto and serve. Drain the tagliatelle and mix into the sauce. Divide between the serving bowls, scatter over the pangraatto and serve."
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} | 4bf014390fa774465b304a45e03892a0020a759275cc5ebf6232aae7ac12f2cc | King prawn orzo risotto recipe
Take one of the prawns and remove its head, then peel off the legs and shell from the underside. Remove the tail end by squeezing and pulling away from the body. Repeat with the remaining prawns, and put the prawn heads and shells in a medium saucepan.Cover the heads and shells with 750ml/1⅓ pint cold water and place over a medium-high heat. Simmer for 15 minutes to make a simple stock – don’t cook for over 20 minutes as the stock will begin to taste bitter.Make a shallow cut down the back of each peeled prawn and, using the tip of a knife, remove the dark vein and discard. Rinse the prawns in cold water, then drain well, slice thickly and set aside.After the stock has been simmering for 10 minutes, heat the oil in a medium, non-stick saucepan. Fry the onion gently for 4 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more, stirring.Add the orzo and cook, stirring constantly for 1–2 minutes, or until it is very glossy and beginning to crackle – this will prevent it becoming mushy later on. Pour the wine into the pan and simmer for about 1 minute, or until well reduced, then add the tomatoes and sugar and simmer for 2 minutes more, or until most of the liquid has evaporated, stirring constantly.Strain the prawn stock through a sieve and into a clean pan. You should end up with around 450ml/16fl oz liquid. Warm through gently over a very low heat.Add the stock to the orzo, a ladleful at a time, stirring frequently. Only add more when the pasta has absorbed the liquid. You will probably need around 350ml/12fl oz of the stock, but it will depend on the size of your pan.When the orzo is softened, stir in the sliced prawns, butter and Parmesan. Season with salt and ground black pepper and the lemon zest and juice.Cook for about 2 minutes more, stirring, or until the risotto is thick and creamy. Stir in the fresh herbs, divide between two warmed shallow bowls and top with extra Parmesan and herbs to serve. Take one of the prawns and remove its head, then peel off the legs and shell from the underside. Remove the tail end by squeezing and pulling away from the body. Repeat with the remaining prawns, and put the prawn heads and shells in a medium saucepan. Take one of the prawns and remove its head, then peel off the legs and shell from the underside. Remove the tail end by squeezing and pulling away from the body. Repeat with the remaining prawns, and put the prawn heads and shells in a medium saucepan. Cover the heads and shells with 750ml/1⅓ pint cold water and place over a medium-high heat. Simmer for 15 minutes to make a simple stock – don’t cook for over 20 minutes as the stock will begin to taste bitter. Cover the heads and shells with 750ml/1⅓ pint cold water and place over a medium-high heat. Simmer for 15 minutes to make a simple stock – don’t cook for over 20 minutes as the stock will begin to taste bitter. Make a shallow cut down the back of each peeled prawn and, using the tip of a knife, remove the dark vein and discard. Rinse the prawns in cold water, then drain well, slice thickly and set aside. Make a shallow cut down the back of each peeled prawn and, using the tip of a knife, remove the dark vein and discard. Rinse the prawns in cold water, then drain well, slice thickly and set aside. After the stock has been simmering for 10 minutes, heat the oil in a medium, non-stick saucepan. Fry the onion gently for 4 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more, stirring. After the stock has been simmering for 10 minutes, heat the oil in a medium, non-stick saucepan. Fry the onion gently for 4 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more, stirring. Add the orzo and cook, stirring constantly for 1–2 minutes, or until it is very glossy and beginning to crackle – this will prevent it becoming mushy later on. Pour the wine into the pan and simmer for about 1 minute, or until well reduced, then add the tomatoes and sugar and simmer for 2 minutes more, or until most of the liquid has evaporated, stirring constantly. Add the orzo and cook, stirring constantly for 1–2 minutes, or until it is very glossy and beginning to crackle – this will prevent it becoming mushy later on. Pour the wine into the pan and simmer for about 1 minute, or until well reduced, then add the tomatoes and sugar and simmer for 2 minutes more, or until most of the liquid has evaporated, stirring constantly. Strain the prawn stock through a sieve and into a clean pan. You should end up with around 450ml/16fl oz liquid. Warm through gently over a very low heat. Strain the prawn stock through a sieve and into a clean pan. You should end up with around 450ml/16fl oz liquid. Warm through gently over a very low heat. Add the stock to the orzo, a ladleful at a time, stirring frequently. Only add more when the pasta has absorbed the liquid. You will probably need around 350ml/12fl oz of the stock, but it will depend on the size of your pan. Add the stock to the orzo, a ladleful at a time, stirring frequently. Only add more when the pasta has absorbed the liquid. You will probably need around 350ml/12fl oz of the stock, but it will depend on the size of your pan. When the orzo is softened, stir in the sliced prawns, butter and Parmesan. Season with salt and ground black pepper and the lemon zest and juice. When the orzo is softened, stir in the sliced prawns, butter and Parmesan. Season with salt and ground black pepper and the lemon zest and juice. Cook for about 2 minutes more, stirring, or until the risotto is thick and creamy. Stir in the fresh herbs, divide between two warmed shallow bowls and top with extra Parmesan and herbs to serve. Cook for about 2 minutes more, stirring, or until the risotto is thick and creamy. Stir in the fresh herbs, divide between two warmed shallow bowls and top with extra Parmesan and herbs to serve. | {
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"title": "King prawn orzo risotto recipe",
"content": "Take one of the prawns and remove its head, then peel off the legs and shell from the underside. Remove the tail end by squeezing and pulling away from the body. Repeat with the remaining prawns, and put the prawn heads and shells in a medium saucepan.Cover the heads and shells with 750ml/1⅓ pint cold water and place over a medium-high heat. Simmer for 15 minutes to make a simple stock – don’t cook for over 20 minutes as the stock will begin to taste bitter.Make a shallow cut down the back of each peeled prawn and, using the tip of a knife, remove the dark vein and discard. Rinse the prawns in cold water, then drain well, slice thickly and set aside.After the stock has been simmering for 10 minutes, heat the oil in a medium, non-stick saucepan. Fry the onion gently for 4 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more, stirring.Add the orzo and cook, stirring constantly for 1–2 minutes, or until it is very glossy and beginning to crackle – this will prevent it becoming mushy later on. Pour the wine into the pan and simmer for about 1 minute, or until well reduced, then add the tomatoes and sugar and simmer for 2 minutes more, or until most of the liquid has evaporated, stirring constantly.Strain the prawn stock through a sieve and into a clean pan. You should end up with around 450ml/16fl oz liquid. Warm through gently over a very low heat.Add the stock to the orzo, a ladleful at a time, stirring frequently. Only add more when the pasta has absorbed the liquid. You will probably need around 350ml/12fl oz of the stock, but it will depend on the size of your pan.When the orzo is softened, stir in the sliced prawns, butter and Parmesan. Season with salt and ground black pepper and the lemon zest and juice.Cook for about 2 minutes more, stirring, or until the risotto is thick and creamy. Stir in the fresh herbs, divide between two warmed shallow bowls and top with extra Parmesan and herbs to serve. Take one of the prawns and remove its head, then peel off the legs and shell from the underside. Remove the tail end by squeezing and pulling away from the body. Repeat with the remaining prawns, and put the prawn heads and shells in a medium saucepan. Take one of the prawns and remove its head, then peel off the legs and shell from the underside. Remove the tail end by squeezing and pulling away from the body. Repeat with the remaining prawns, and put the prawn heads and shells in a medium saucepan. Cover the heads and shells with 750ml/1⅓ pint cold water and place over a medium-high heat. Simmer for 15 minutes to make a simple stock – don’t cook for over 20 minutes as the stock will begin to taste bitter. Cover the heads and shells with 750ml/1⅓ pint cold water and place over a medium-high heat. Simmer for 15 minutes to make a simple stock – don’t cook for over 20 minutes as the stock will begin to taste bitter. Make a shallow cut down the back of each peeled prawn and, using the tip of a knife, remove the dark vein and discard. Rinse the prawns in cold water, then drain well, slice thickly and set aside. Make a shallow cut down the back of each peeled prawn and, using the tip of a knife, remove the dark vein and discard. Rinse the prawns in cold water, then drain well, slice thickly and set aside. After the stock has been simmering for 10 minutes, heat the oil in a medium, non-stick saucepan. Fry the onion gently for 4 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more, stirring. After the stock has been simmering for 10 minutes, heat the oil in a medium, non-stick saucepan. Fry the onion gently for 4 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more, stirring. Add the orzo and cook, stirring constantly for 1–2 minutes, or until it is very glossy and beginning to crackle – this will prevent it becoming mushy later on. Pour the wine into the pan and simmer for about 1 minute, or until well reduced, then add the tomatoes and sugar and simmer for 2 minutes more, or until most of the liquid has evaporated, stirring constantly. Add the orzo and cook, stirring constantly for 1–2 minutes, or until it is very glossy and beginning to crackle – this will prevent it becoming mushy later on. Pour the wine into the pan and simmer for about 1 minute, or until well reduced, then add the tomatoes and sugar and simmer for 2 minutes more, or until most of the liquid has evaporated, stirring constantly. Strain the prawn stock through a sieve and into a clean pan. You should end up with around 450ml/16fl oz liquid. Warm through gently over a very low heat. Strain the prawn stock through a sieve and into a clean pan. You should end up with around 450ml/16fl oz liquid. Warm through gently over a very low heat. Add the stock to the orzo, a ladleful at a time, stirring frequently. Only add more when the pasta has absorbed the liquid. You will probably need around 350ml/12fl oz of the stock, but it will depend on the size of your pan. Add the stock to the orzo, a ladleful at a time, stirring frequently. Only add more when the pasta has absorbed the liquid. You will probably need around 350ml/12fl oz of the stock, but it will depend on the size of your pan. When the orzo is softened, stir in the sliced prawns, butter and Parmesan. Season with salt and ground black pepper and the lemon zest and juice. When the orzo is softened, stir in the sliced prawns, butter and Parmesan. Season with salt and ground black pepper and the lemon zest and juice. Cook for about 2 minutes more, stirring, or until the risotto is thick and creamy. Stir in the fresh herbs, divide between two warmed shallow bowls and top with extra Parmesan and herbs to serve. Cook for about 2 minutes more, stirring, or until the risotto is thick and creamy. Stir in the fresh herbs, divide between two warmed shallow bowls and top with extra Parmesan and herbs to serve."
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} | 7feccbdf078669855e8025c723d1f2d276e3d183bb89af4ff3e34420c8350635 | Omani lamb qubooli recipe
To make the spice blend, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Combine all the spices on the baking tray and toast in the oven for 15 minutes until the spices are releasing their aromas and beginning to slightly darken. Remove from the oven and leave to cool. Place in a spice grinder or blender and grind to a fine powder. Store in a sterilised airtight jar. It should keep for 1 year.To make the saffron raisins, grind the saffron and sugar together with a pestle and mortar to a powder, then pour 450ml/16fl oz boiling water over the saffron sugar. Pour 300ml/10fl oz of this saffron water over the raisins and leave to soak (reserve the rest of the saffron water). To make the shanks, heat the oil in a large saucepan over a medium heat. Fry the onion with the garlic and ginger pastes until the onion begins to sweat and become translucent. Add in all of the spices and the bay leaves, limes and cinnamon. Increase the heat to high and fry the spices and onions together for 2–3 minutes, or until everything has turned golden.Make a couple of slits in the lamb shanks and place them flat in the saucepan. Allow the shanks to brown on the bottom and then turn over to brown the other side. Make sure there is enough oil so that they don’t burn or stick. Once you are happy with the colouring of the shanks, add in around 1 litre/1¾ pints water to the saucepan. The water needs to just cover the shanks so add just enough. Place the saucepan lid on top and leave over a high heat to boil for 1 hour.After 1 hour, check on the shanks. They will have shrunk considerably and come away from the bone. Season with salt. Then replace the lid and cook for a further 25 minutes. To make the rice, heat the oil in a saucepan and add half of the onion and the 1 tablespoon baharat spice blend. Fry for about 4–5 minutes or until golden. Add the rice and fry slightly, just to coat the rice in the spice and onion mixture. Set aside.By this point the lamb will be ready. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb on a baking tray lined with kitchen foil and, using a brush, glaze the reserved saffron water all over the shanks. Take a second piece of foil and cover the top of the lamb, making sure it’s sealed all around. Roast for 45 minutes.Using the water leftover from boiling the lamb, pour 1 litre/1¾ pints over the rice. If you are not a fan of whole spices, use a sieve while pouring the water over the rice and discard. Place a lid on and leave the rice to cook over a low heat until all of the water is absorbed and the rice is soft and fluffy.Heat some oil in a frying pan and fry the remaining onion until translucent. Once the onion turns golden, add the soaked raisins, chickpeas and cashews and fry for 5 minutes, until the nuts have slightly softened. Place the rice on plates, then add the chickpea mixture on top, followed by the shanks. Garnish with the coriander and pomegranate seeds and serve. To make the spice blend, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Combine all the spices on the baking tray and toast in the oven for 15 minutes until the spices are releasing their aromas and beginning to slightly darken. Remove from the oven and leave to cool. Place in a spice grinder or blender and grind to a fine powder. Store in a sterilised airtight jar. It should keep for 1 year. To make the spice blend, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Combine all the spices on the baking tray and toast in the oven for 15 minutes until the spices are releasing their aromas and beginning to slightly darken. Remove from the oven and leave to cool. Place in a spice grinder or blender and grind to a fine powder. Store in a sterilised airtight jar. It should keep for 1 year. To make the saffron raisins, grind the saffron and sugar together with a pestle and mortar to a powder, then pour 450ml/16fl oz boiling water over the saffron sugar. Pour 300ml/10fl oz of this saffron water over the raisins and leave to soak (reserve the rest of the saffron water). To make the saffron raisins, grind the saffron and sugar together with a pestle and mortar to a powder, then pour 450ml/16fl oz boiling water over the saffron sugar. Pour 300ml/10fl oz of this saffron water over the raisins and leave to soak (reserve the rest of the saffron water). To make the shanks, heat the oil in a large saucepan over a medium heat. Fry the onion with the garlic and ginger pastes until the onion begins to sweat and become translucent. Add in all of the spices and the bay leaves, limes and cinnamon. Increase the heat to high and fry the spices and onions together for 2–3 minutes, or until everything has turned golden. To make the shanks, heat the oil in a large saucepan over a medium heat. Fry the onion with the garlic and ginger pastes until the onion begins to sweat and become translucent. Add in all of the spices and the bay leaves, limes and cinnamon. Increase the heat to high and fry the spices and onions together for 2–3 minutes, or until everything has turned golden. Make a couple of slits in the lamb shanks and place them flat in the saucepan. Allow the shanks to brown on the bottom and then turn over to brown the other side. Make sure there is enough oil so that they don’t burn or stick. Once you are happy with the colouring of the shanks, add in around 1 litre/1¾ pints water to the saucepan. The water needs to just cover the shanks so add just enough. Place the saucepan lid on top and leave over a high heat to boil for 1 hour. Make a couple of slits in the lamb shanks and place them flat in the saucepan. Allow the shanks to brown on the bottom and then turn over to brown the other side. Make sure there is enough oil so that they don’t burn or stick. Once you are happy with the colouring of the shanks, add in around 1 litre/1¾ pints water to the saucepan. The water needs to just cover the shanks so add just enough. Place the saucepan lid on top and leave over a high heat to boil for 1 hour. After 1 hour, check on the shanks. They will have shrunk considerably and come away from the bone. Season with salt. Then replace the lid and cook for a further 25 minutes. After 1 hour, check on the shanks. They will have shrunk considerably and come away from the bone. Season with salt. Then replace the lid and cook for a further 25 minutes. To make the rice, heat the oil in a saucepan and add half of the onion and the 1 tablespoon baharat spice blend. Fry for about 4–5 minutes or until golden. Add the rice and fry slightly, just to coat the rice in the spice and onion mixture. Set aside. To make the rice, heat the oil in a saucepan and add half of the onion and the 1 tablespoon baharat spice blend. Fry for about 4–5 minutes or until golden. Add the rice and fry slightly, just to coat the rice in the spice and onion mixture. Set aside. By this point the lamb will be ready. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb on a baking tray lined with kitchen foil and, using a brush, glaze the reserved saffron water all over the shanks. Take a second piece of foil and cover the top of the lamb, making sure it’s sealed all around. Roast for 45 minutes. By this point the lamb will be ready. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb on a baking tray lined with kitchen foil and, using a brush, glaze the reserved saffron water all over the shanks. Take a second piece of foil and cover the top of the lamb, making sure it’s sealed all around. Roast for 45 minutes. Using the water leftover from boiling the lamb, pour 1 litre/1¾ pints over the rice. If you are not a fan of whole spices, use a sieve while pouring the water over the rice and discard. Place a lid on and leave the rice to cook over a low heat until all of the water is absorbed and the rice is soft and fluffy. Using the water leftover from boiling the lamb, pour 1 litre/1¾ pints over the rice. If you are not a fan of whole spices, use a sieve while pouring the water over the rice and discard. Place a lid on and leave the rice to cook over a low heat until all of the water is absorbed and the rice is soft and fluffy. Heat some oil in a frying pan and fry the remaining onion until translucent. Once the onion turns golden, add the soaked raisins, chickpeas and cashews and fry for 5 minutes, until the nuts have slightly softened. Place the rice on plates, then add the chickpea mixture on top, followed by the shanks. Garnish with the coriander and pomegranate seeds and serve. Heat some oil in a frying pan and fry the remaining onion until translucent. Once the onion turns golden, add the soaked raisins, chickpeas and cashews and fry for 5 minutes, until the nuts have slightly softened. Place the rice on plates, then add the chickpea mixture on top, followed by the shanks. Garnish with the coriander and pomegranate seeds and serve. | {
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"title": "Omani lamb qubooli recipe",
"content": "To make the spice blend, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Combine all the spices on the baking tray and toast in the oven for 15 minutes until the spices are releasing their aromas and beginning to slightly darken. Remove from the oven and leave to cool. Place in a spice grinder or blender and grind to a fine powder. Store in a sterilised airtight jar. It should keep for 1 year.To make the saffron raisins, grind the saffron and sugar together with a pestle and mortar to a powder, then pour 450ml/16fl oz boiling water over the saffron sugar. Pour 300ml/10fl oz of this saffron water over the raisins and leave to soak (reserve the rest of the saffron water). To make the shanks, heat the oil in a large saucepan over a medium heat. Fry the onion with the garlic and ginger pastes until the onion begins to sweat and become translucent. Add in all of the spices and the bay leaves, limes and cinnamon. Increase the heat to high and fry the spices and onions together for 2–3 minutes, or until everything has turned golden.Make a couple of slits in the lamb shanks and place them flat in the saucepan. Allow the shanks to brown on the bottom and then turn over to brown the other side. Make sure there is enough oil so that they don’t burn or stick. Once you are happy with the colouring of the shanks, add in around 1 litre/1¾ pints water to the saucepan. The water needs to just cover the shanks so add just enough. Place the saucepan lid on top and leave over a high heat to boil for 1 hour.After 1 hour, check on the shanks. They will have shrunk considerably and come away from the bone. Season with salt. Then replace the lid and cook for a further 25 minutes. To make the rice, heat the oil in a saucepan and add half of the onion and the 1 tablespoon baharat spice blend. Fry for about 4–5 minutes or until golden. Add the rice and fry slightly, just to coat the rice in the spice and onion mixture. Set aside.By this point the lamb will be ready. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb on a baking tray lined with kitchen foil and, using a brush, glaze the reserved saffron water all over the shanks. Take a second piece of foil and cover the top of the lamb, making sure it’s sealed all around. Roast for 45 minutes.Using the water leftover from boiling the lamb, pour 1 litre/1¾ pints over the rice. If you are not a fan of whole spices, use a sieve while pouring the water over the rice and discard. Place a lid on and leave the rice to cook over a low heat until all of the water is absorbed and the rice is soft and fluffy.Heat some oil in a frying pan and fry the remaining onion until translucent. Once the onion turns golden, add the soaked raisins, chickpeas and cashews and fry for 5 minutes, until the nuts have slightly softened. Place the rice on plates, then add the chickpea mixture on top, followed by the shanks. Garnish with the coriander and pomegranate seeds and serve. To make the spice blend, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Combine all the spices on the baking tray and toast in the oven for 15 minutes until the spices are releasing their aromas and beginning to slightly darken. Remove from the oven and leave to cool. Place in a spice grinder or blender and grind to a fine powder. Store in a sterilised airtight jar. It should keep for 1 year. To make the spice blend, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Combine all the spices on the baking tray and toast in the oven for 15 minutes until the spices are releasing their aromas and beginning to slightly darken. Remove from the oven and leave to cool. Place in a spice grinder or blender and grind to a fine powder. Store in a sterilised airtight jar. It should keep for 1 year. To make the saffron raisins, grind the saffron and sugar together with a pestle and mortar to a powder, then pour 450ml/16fl oz boiling water over the saffron sugar. Pour 300ml/10fl oz of this saffron water over the raisins and leave to soak (reserve the rest of the saffron water). To make the saffron raisins, grind the saffron and sugar together with a pestle and mortar to a powder, then pour 450ml/16fl oz boiling water over the saffron sugar. Pour 300ml/10fl oz of this saffron water over the raisins and leave to soak (reserve the rest of the saffron water). To make the shanks, heat the oil in a large saucepan over a medium heat. Fry the onion with the garlic and ginger pastes until the onion begins to sweat and become translucent. Add in all of the spices and the bay leaves, limes and cinnamon. Increase the heat to high and fry the spices and onions together for 2–3 minutes, or until everything has turned golden. To make the shanks, heat the oil in a large saucepan over a medium heat. Fry the onion with the garlic and ginger pastes until the onion begins to sweat and become translucent. Add in all of the spices and the bay leaves, limes and cinnamon. Increase the heat to high and fry the spices and onions together for 2–3 minutes, or until everything has turned golden. Make a couple of slits in the lamb shanks and place them flat in the saucepan. Allow the shanks to brown on the bottom and then turn over to brown the other side. Make sure there is enough oil so that they don’t burn or stick. Once you are happy with the colouring of the shanks, add in around 1 litre/1¾ pints water to the saucepan. The water needs to just cover the shanks so add just enough. Place the saucepan lid on top and leave over a high heat to boil for 1 hour. Make a couple of slits in the lamb shanks and place them flat in the saucepan. Allow the shanks to brown on the bottom and then turn over to brown the other side. Make sure there is enough oil so that they don’t burn or stick. Once you are happy with the colouring of the shanks, add in around 1 litre/1¾ pints water to the saucepan. The water needs to just cover the shanks so add just enough. Place the saucepan lid on top and leave over a high heat to boil for 1 hour. After 1 hour, check on the shanks. They will have shrunk considerably and come away from the bone. Season with salt. Then replace the lid and cook for a further 25 minutes. After 1 hour, check on the shanks. They will have shrunk considerably and come away from the bone. Season with salt. Then replace the lid and cook for a further 25 minutes. To make the rice, heat the oil in a saucepan and add half of the onion and the 1 tablespoon baharat spice blend. Fry for about 4–5 minutes or until golden. Add the rice and fry slightly, just to coat the rice in the spice and onion mixture. Set aside. To make the rice, heat the oil in a saucepan and add half of the onion and the 1 tablespoon baharat spice blend. Fry for about 4–5 minutes or until golden. Add the rice and fry slightly, just to coat the rice in the spice and onion mixture. Set aside. By this point the lamb will be ready. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb on a baking tray lined with kitchen foil and, using a brush, glaze the reserved saffron water all over the shanks. Take a second piece of foil and cover the top of the lamb, making sure it’s sealed all around. Roast for 45 minutes. By this point the lamb will be ready. Preheat the oven to 180C/160C Fan/Gas 4. Place the lamb on a baking tray lined with kitchen foil and, using a brush, glaze the reserved saffron water all over the shanks. Take a second piece of foil and cover the top of the lamb, making sure it’s sealed all around. Roast for 45 minutes. Using the water leftover from boiling the lamb, pour 1 litre/1¾ pints over the rice. If you are not a fan of whole spices, use a sieve while pouring the water over the rice and discard. Place a lid on and leave the rice to cook over a low heat until all of the water is absorbed and the rice is soft and fluffy. Using the water leftover from boiling the lamb, pour 1 litre/1¾ pints over the rice. If you are not a fan of whole spices, use a sieve while pouring the water over the rice and discard. Place a lid on and leave the rice to cook over a low heat until all of the water is absorbed and the rice is soft and fluffy. Heat some oil in a frying pan and fry the remaining onion until translucent. Once the onion turns golden, add the soaked raisins, chickpeas and cashews and fry for 5 minutes, until the nuts have slightly softened. Place the rice on plates, then add the chickpea mixture on top, followed by the shanks. Garnish with the coriander and pomegranate seeds and serve. Heat some oil in a frying pan and fry the remaining onion until translucent. Once the onion turns golden, add the soaked raisins, chickpeas and cashews and fry for 5 minutes, until the nuts have slightly softened. Place the rice on plates, then add the chickpea mixture on top, followed by the shanks. Garnish with the coriander and pomegranate seeds and serve."
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} | fad289e16bd5a5b79de845e1cb031f78511170be12b0a991c6100c6908e411e5 | Slow cooker chicken tikka masala recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_46302_16x9.jpg One of the UK’s favourite curries, chicken tikka masala is traditionally made in three stages. Firstly, the chicken is marinated in spiced yoghurt, then chargrilled to give it a delicious lick of smoke and finally simmered in a spicy tomato sauce. This simple recipe makes it easy to create at home in a slow cooker for tender results. 8 chicken thighs, boneless and skinless, cut into bite-sized pieces1½ tsp fine sea salt ½ lemon, zest and juice 200g/7oz full-fat natural yoghurt 2 garlic cloves, finely grated 20g/¾oz fresh root ginger, peeled and finely grated 1 tbsp garam masala 1 tsp smoked paprika 1 tsp turmeric 1 tsp ground cumin pinch chilli powder 8 chicken thighs, boneless and skinless, cut into bite-sized pieces 1½ tsp fine sea salt ½ lemon, zest and juice 200g/7oz full-fat natural yoghurt 2 garlic cloves, finely grated 20g/¾oz fresh root ginger, peeled and finely grated 1 tbsp garam masala 1 tsp smoked paprika 1 tsp turmeric 1 tsp ground cumin pinch chilli powder 2 medium onions, cut into small cubes (approx. 1cm/½in)2 tbsp olive oil 1 tsp smoked paprika 1 tsp turmeric pinch chilli powder 1 tbsp garam masala 2 medium onions, cut into small cubes (approx. 1cm/½in) 2 tbsp olive oil 1 tsp smoked paprika 1 tsp turmeric pinch chilli powder 1 tbsp garam masala 2 tbsp butter 1 tbsp tomato purée 400g tin chopped tomatoes 50ml/2fl oz double or whipping creamsalt and freshly ground black pepper 2 tbsp butter 1 tbsp tomato purée 400g tin chopped tomatoes 50ml/2fl oz double or whipping cream salt and freshly ground black pepper 10g/⅓oz fresh coriander 10g/⅓oz fresh coriander Method Place the chicken pieces in a large bowl and add the salt, lemon zest and juice and mix well. Add the remaining marinade ingredients and stir to combine. Cover and chill in the fridge for at least 3 hours or overnight. When ready to cook the chicken, line a grill tray with foil and heat the grill to high.Place the chicken in a single layer on one side of the grill tray, transferring any excess marinade back into the bowl. Spoon this remaining marinade into your slow cooker. To prepare the grilled onions, toss together the onions, oil, smoked paprika, turmeric, chilli powder and garam masala in a bowl. Season well with salt and pepper, then lay the onions on the other side of the grill tray. Grill the chicken and onions for around 12 minutes, turning the chicken and moving the onions halfway through cooking. This stage is to add colour to the chicken, rather than fully cook it. Add the chicken and onions, together with any juices from the grill tray, to the slow cooker along with the sauce ingredients of butter, tomato purée and tinned tomatoes. Stir well and lightly season with salt and pepper. Cook for 2 hours on high or 4 hours on low. When ready to serve, check the seasoning and adjust with a little more salt and pepper if needed. Stir through the cream and sprinkle with coriander to finish. Place the chicken pieces in a large bowl and add the salt, lemon zest and juice and mix well. Add the remaining marinade ingredients and stir to combine. Cover and chill in the fridge for at least 3 hours or overnight. Place the chicken pieces in a large bowl and add the salt, lemon zest and juice and mix well. Add the remaining marinade ingredients and stir to combine. Cover and chill in the fridge for at least 3 hours or overnight. When ready to cook the chicken, line a grill tray with foil and heat the grill to high. When ready to cook the chicken, line a grill tray with foil and heat the grill to high. Place the chicken in a single layer on one side of the grill tray, transferring any excess marinade back into the bowl. Spoon this remaining marinade into your slow cooker. Place the chicken in a single layer on one side of the grill tray, transferring any excess marinade back into the bowl. Spoon this remaining marinade into your slow cooker. To prepare the grilled onions, toss together the onions, oil, smoked paprika, turmeric, chilli powder and garam masala in a bowl. Season well with salt and pepper, then lay the onions on the other side of the grill tray. To prepare the grilled onions, toss together the onions, oil, smoked paprika, turmeric, chilli powder and garam masala in a bowl. Season well with salt and pepper, then lay the onions on the other side of the grill tray. Grill the chicken and onions for around 12 minutes, turning the chicken and moving the onions halfway through cooking. This stage is to add colour to the chicken, rather than fully cook it. Grill the chicken and onions for around 12 minutes, turning the chicken and moving the onions halfway through cooking. This stage is to add colour to the chicken, rather than fully cook it. Add the chicken and onions, together with any juices from the grill tray, to the slow cooker along with the sauce ingredients of butter, tomato purée and tinned tomatoes. Stir well and lightly season with salt and pepper. Add the chicken and onions, together with any juices from the grill tray, to the slow cooker along with the sauce ingredients of butter, tomato purée and tinned tomatoes. Stir well and lightly season with salt and pepper. Cook for 2 hours on high or 4 hours on low. Cook for 2 hours on high or 4 hours on low. When ready to serve, check the seasoning and adjust with a little more salt and pepper if needed. Stir through the cream and sprinkle with coriander to finish. When ready to serve, check the seasoning and adjust with a little more salt and pepper if needed. Stir through the cream and sprinkle with coriander to finish. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_chicken_46302",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker chicken tikka masala recipe",
"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_46302_16x9.jpg One of the UK’s favourite curries, chicken tikka masala is traditionally made in three stages. Firstly, the chicken is marinated in spiced yoghurt, then chargrilled to give it a delicious lick of smoke and finally simmered in a spicy tomato sauce. This simple recipe makes it easy to create at home in a slow cooker for tender results. 8 chicken thighs, boneless and skinless, cut into bite-sized pieces1½ tsp fine sea salt ½ lemon, zest and juice 200g/7oz full-fat natural yoghurt 2 garlic cloves, finely grated 20g/¾oz fresh root ginger, peeled and finely grated 1 tbsp garam masala 1 tsp smoked paprika 1 tsp turmeric 1 tsp ground cumin pinch chilli powder 8 chicken thighs, boneless and skinless, cut into bite-sized pieces 1½ tsp fine sea salt ½ lemon, zest and juice 200g/7oz full-fat natural yoghurt 2 garlic cloves, finely grated 20g/¾oz fresh root ginger, peeled and finely grated 1 tbsp garam masala 1 tsp smoked paprika 1 tsp turmeric 1 tsp ground cumin pinch chilli powder 2 medium onions, cut into small cubes (approx. 1cm/½in)2 tbsp olive oil 1 tsp smoked paprika 1 tsp turmeric pinch chilli powder 1 tbsp garam masala 2 medium onions, cut into small cubes (approx. 1cm/½in) 2 tbsp olive oil 1 tsp smoked paprika 1 tsp turmeric pinch chilli powder 1 tbsp garam masala 2 tbsp butter 1 tbsp tomato purée 400g tin chopped tomatoes 50ml/2fl oz double or whipping creamsalt and freshly ground black pepper 2 tbsp butter 1 tbsp tomato purée 400g tin chopped tomatoes 50ml/2fl oz double or whipping cream salt and freshly ground black pepper 10g/⅓oz fresh coriander 10g/⅓oz fresh coriander Method Place the chicken pieces in a large bowl and add the salt, lemon zest and juice and mix well. Add the remaining marinade ingredients and stir to combine. Cover and chill in the fridge for at least 3 hours or overnight. When ready to cook the chicken, line a grill tray with foil and heat the grill to high.Place the chicken in a single layer on one side of the grill tray, transferring any excess marinade back into the bowl. Spoon this remaining marinade into your slow cooker. To prepare the grilled onions, toss together the onions, oil, smoked paprika, turmeric, chilli powder and garam masala in a bowl. Season well with salt and pepper, then lay the onions on the other side of the grill tray. Grill the chicken and onions for around 12 minutes, turning the chicken and moving the onions halfway through cooking. This stage is to add colour to the chicken, rather than fully cook it. Add the chicken and onions, together with any juices from the grill tray, to the slow cooker along with the sauce ingredients of butter, tomato purée and tinned tomatoes. Stir well and lightly season with salt and pepper. Cook for 2 hours on high or 4 hours on low. When ready to serve, check the seasoning and adjust with a little more salt and pepper if needed. Stir through the cream and sprinkle with coriander to finish. Place the chicken pieces in a large bowl and add the salt, lemon zest and juice and mix well. Add the remaining marinade ingredients and stir to combine. Cover and chill in the fridge for at least 3 hours or overnight. Place the chicken pieces in a large bowl and add the salt, lemon zest and juice and mix well. Add the remaining marinade ingredients and stir to combine. Cover and chill in the fridge for at least 3 hours or overnight. When ready to cook the chicken, line a grill tray with foil and heat the grill to high. When ready to cook the chicken, line a grill tray with foil and heat the grill to high. Place the chicken in a single layer on one side of the grill tray, transferring any excess marinade back into the bowl. Spoon this remaining marinade into your slow cooker. Place the chicken in a single layer on one side of the grill tray, transferring any excess marinade back into the bowl. Spoon this remaining marinade into your slow cooker. To prepare the grilled onions, toss together the onions, oil, smoked paprika, turmeric, chilli powder and garam masala in a bowl. Season well with salt and pepper, then lay the onions on the other side of the grill tray. To prepare the grilled onions, toss together the onions, oil, smoked paprika, turmeric, chilli powder and garam masala in a bowl. Season well with salt and pepper, then lay the onions on the other side of the grill tray. Grill the chicken and onions for around 12 minutes, turning the chicken and moving the onions halfway through cooking. This stage is to add colour to the chicken, rather than fully cook it. Grill the chicken and onions for around 12 minutes, turning the chicken and moving the onions halfway through cooking. This stage is to add colour to the chicken, rather than fully cook it. Add the chicken and onions, together with any juices from the grill tray, to the slow cooker along with the sauce ingredients of butter, tomato purée and tinned tomatoes. Stir well and lightly season with salt and pepper. Add the chicken and onions, together with any juices from the grill tray, to the slow cooker along with the sauce ingredients of butter, tomato purée and tinned tomatoes. Stir well and lightly season with salt and pepper. Cook for 2 hours on high or 4 hours on low. Cook for 2 hours on high or 4 hours on low. When ready to serve, check the seasoning and adjust with a little more salt and pepper if needed. Stir through the cream and sprinkle with coriander to finish. When ready to serve, check the seasoning and adjust with a little more salt and pepper if needed. Stir through the cream and sprinkle with coriander to finish."
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{
"$oid": "68bacfe8eb3bdbfd0cc006f7"
} | 617450e0b9470b147e31c0b005859406a15effe47c9506aa09edfcb9aed10cd3 | Leftover chicken pasta recipe
An average of 3.1 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/1_creamy_chicken_pasta_24218_16x9.jpg Inspired by the comforting flavours of traditional chicken pie fillings, this easy creamy chicken pasta is perfect for using up the leftovers from a roast chicken. 180g/6oz pasta 150g/5½oz leftover roast chicken, shred into bite-sized pieces1 tbsp plain flourlarge knob of butter8 large chestnut mushrooms, peeled and sliced ½ bunch spring onions, roughly choppedgenerous splash dry white wine (optional)1½ tbsp single cream salt and freshly ground black pepper 180g/6oz pasta 150g/5½oz leftover roast chicken, shred into bite-sized pieces 1 tbsp plain flour large knob of butter 8 large chestnut mushrooms, peeled and sliced ½ bunch spring onions, roughly chopped generous splash dry white wine (optional) 1½ tbsp single cream salt and freshly ground black pepper Method Cook the pasta in a pan of boiling salted water over a high heat until just tender. Meanwhile, make the sauce. Toss together the chicken, flour and a generous amount of salt and pepper until the chicken is well coated.Heat the butter in a very large frying pan over a medium–high heat. When it is frothing, add the mushrooms and spring onions and fry for 5 minutes, or until tender and the onions are slightly golden. Reduce the heat to medium and add the chicken. Stir until everything is combined and then add the wine, if using (use stock if not, as the sauce will lack flavour if you just use water). Allow to bubble and turn the heat down to low. When the chicken is cooked through and hot, stir in the single cream and season to taste.Drain the pasta, reserving 6–8 tablespoons of the pasta water.Stir the pasta into the sauce, adding the pasta water a tablespoon at a time until the sauce has reached your preferred consistency. Serve immediately. Cook the pasta in a pan of boiling salted water over a high heat until just tender. Cook the pasta in a pan of boiling salted water over a high heat until just tender. Meanwhile, make the sauce. Toss together the chicken, flour and a generous amount of salt and pepper until the chicken is well coated. Meanwhile, make the sauce. Toss together the chicken, flour and a generous amount of salt and pepper until the chicken is well coated. Heat the butter in a very large frying pan over a medium–high heat. When it is frothing, add the mushrooms and spring onions and fry for 5 minutes, or until tender and the onions are slightly golden. Heat the butter in a very large frying pan over a medium–high heat. When it is frothing, add the mushrooms and spring onions and fry for 5 minutes, or until tender and the onions are slightly golden. Reduce the heat to medium and add the chicken. Stir until everything is combined and then add the wine, if using (use stock if not, as the sauce will lack flavour if you just use water). Allow to bubble and turn the heat down to low. When the chicken is cooked through and hot, stir in the single cream and season to taste. Reduce the heat to medium and add the chicken. Stir until everything is combined and then add the wine, if using (use stock if not, as the sauce will lack flavour if you just use water). Allow to bubble and turn the heat down to low. When the chicken is cooked through and hot, stir in the single cream and season to taste. Drain the pasta, reserving 6–8 tablespoons of the pasta water. Drain the pasta, reserving 6–8 tablespoons of the pasta water. Stir the pasta into the sauce, adding the pasta water a tablespoon at a time until the sauce has reached your preferred consistency. Serve immediately. Stir the pasta into the sauce, adding the pasta water a tablespoon at a time until the sauce has reached your preferred consistency. Serve immediately. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/1_creamy_chicken_pasta_24218",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Leftover chicken pasta recipe",
"content": "An average of 3.1 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/1_creamy_chicken_pasta_24218_16x9.jpg Inspired by the comforting flavours of traditional chicken pie fillings, this easy creamy chicken pasta is perfect for using up the leftovers from a roast chicken. 180g/6oz pasta 150g/5½oz leftover roast chicken, shred into bite-sized pieces1 tbsp plain flourlarge knob of butter8 large chestnut mushrooms, peeled and sliced ½ bunch spring onions, roughly choppedgenerous splash dry white wine (optional)1½ tbsp single cream salt and freshly ground black pepper 180g/6oz pasta 150g/5½oz leftover roast chicken, shred into bite-sized pieces 1 tbsp plain flour large knob of butter 8 large chestnut mushrooms, peeled and sliced ½ bunch spring onions, roughly chopped generous splash dry white wine (optional) 1½ tbsp single cream salt and freshly ground black pepper Method Cook the pasta in a pan of boiling salted water over a high heat until just tender. Meanwhile, make the sauce. Toss together the chicken, flour and a generous amount of salt and pepper until the chicken is well coated.Heat the butter in a very large frying pan over a medium–high heat. When it is frothing, add the mushrooms and spring onions and fry for 5 minutes, or until tender and the onions are slightly golden. Reduce the heat to medium and add the chicken. Stir until everything is combined and then add the wine, if using (use stock if not, as the sauce will lack flavour if you just use water). Allow to bubble and turn the heat down to low. When the chicken is cooked through and hot, stir in the single cream and season to taste.Drain the pasta, reserving 6–8 tablespoons of the pasta water.Stir the pasta into the sauce, adding the pasta water a tablespoon at a time until the sauce has reached your preferred consistency. Serve immediately. Cook the pasta in a pan of boiling salted water over a high heat until just tender. Cook the pasta in a pan of boiling salted water over a high heat until just tender. Meanwhile, make the sauce. Toss together the chicken, flour and a generous amount of salt and pepper until the chicken is well coated. Meanwhile, make the sauce. Toss together the chicken, flour and a generous amount of salt and pepper until the chicken is well coated. Heat the butter in a very large frying pan over a medium–high heat. When it is frothing, add the mushrooms and spring onions and fry for 5 minutes, or until tender and the onions are slightly golden. Heat the butter in a very large frying pan over a medium–high heat. When it is frothing, add the mushrooms and spring onions and fry for 5 minutes, or until tender and the onions are slightly golden. Reduce the heat to medium and add the chicken. Stir until everything is combined and then add the wine, if using (use stock if not, as the sauce will lack flavour if you just use water). Allow to bubble and turn the heat down to low. When the chicken is cooked through and hot, stir in the single cream and season to taste. Reduce the heat to medium and add the chicken. Stir until everything is combined and then add the wine, if using (use stock if not, as the sauce will lack flavour if you just use water). Allow to bubble and turn the heat down to low. When the chicken is cooked through and hot, stir in the single cream and season to taste. Drain the pasta, reserving 6–8 tablespoons of the pasta water. Drain the pasta, reserving 6–8 tablespoons of the pasta water. Stir the pasta into the sauce, adding the pasta water a tablespoon at a time until the sauce has reached your preferred consistency. Serve immediately. Stir the pasta into the sauce, adding the pasta water a tablespoon at a time until the sauce has reached your preferred consistency. Serve immediately."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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{
"$oid": "68bacfe8eb3bdbfd0cc006f8"
} | a8ff6a670cd40ff85245caaa238c0ca3eeb172f6ade05b1d6ffb43d8d0bec59c | Chicken, leek and mushroom pie with cauliflower mash topping recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_leek_and_17968_16x9.jpg This healthy take on a traditional chicken pie is packed with extra veggies thanks to its cauliflower mash topping. This meal provides 522 kcal, 61g protein, 17g carbohydrate (of which 14g sugars), 23g fat (of which 11g saturates), 13.5g fibre and 1.6g salt per portion. 1 tbsp ghee2 leeks, trimmed, sliced2 large celery stalks, trimmed, diced1 bay leaf500ml/17fl oz hot chicken stock, preferably homemade4 carrots, sliced1 small fennel bulb, outer leaves removed, flesh diced250g/9oz mushrooms, sliced600g/1lb 5oz cooked leftover roast chicken large handful chopped fresh flatleaf parsleysalt and freshly ground black pepper 1 tbsp ghee 2 leeks, trimmed, sliced 2 large celery stalks, trimmed, diced 1 bay leaf 500ml/17fl oz hot chicken stock, preferably homemade 4 carrots, sliced 1 small fennel bulb, outer leaves removed, flesh diced 250g/9oz mushrooms, sliced 600g/1lb 5oz cooked leftover roast chicken large handful chopped fresh flatleaf parsley salt and freshly ground black pepper 1.2kg/2lb 10oz cauliflower, outer leaves removed, florets chopped into 5cm/2in pieces 4 garlic cloves, peeled and left whole50g/2oz buttersalt and freshly ground black pepper 1.2kg/2lb 10oz cauliflower, outer leaves removed, florets chopped into 5cm/2in pieces 4 garlic cloves, peeled and left whole 50g/2oz butter salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the ghee in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until softened but not browned. Add the celery and bay leaf and increase the heat to high. Fry for 1-2 minutes.Add the chicken stock to the pan and bring to the boil, then add the carrots, fennel and mushrooms and reduce the heat until the mixture is simmering. Continue to simmer the mixture until the volume of liquid has reduced and thickened, and the vegetables are tender, about 12-15 minutes. Meanwhile, for the topping, put the cauliflower, garlic cloves and half of the butter in a large, lidded saucepan. Add 4 tablespoons of water and cover.Bring the pan contents to a simmer over a medium heat and steam for 6-8 minutes, or until the cauliflower is tender when pierced with a knife (add a splash more water during cooking if necessary). Remove from the heat and transfer the contents to a food processor. Blend to your consistency of choice - either smooth and creamy or roughly textured. Season witth salt and pepper. To finish the pie filling, remove the bay leaf and add the remaining filling ingredients to the pan. Season with salt and pepper. Stir well, then transfer the mixture to an ovenproof pie dish. Spoon the pie topping over the filling and spread into an even layer using a palette knife. Use a fork to create a criss-cross pattern on top of the filling. Dot the top of the pie with the remaining butter. Bake for 25-30 minutes, or until the filling is bubbling and the topping is golden-brown. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the ghee in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until softened but not browned. Add the celery and bay leaf and increase the heat to high. Fry for 1-2 minutes. Heat the ghee in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until softened but not browned. Add the celery and bay leaf and increase the heat to high. Fry for 1-2 minutes. Add the chicken stock to the pan and bring to the boil, then add the carrots, fennel and mushrooms and reduce the heat until the mixture is simmering. Continue to simmer the mixture until the volume of liquid has reduced and thickened, and the vegetables are tender, about 12-15 minutes. Add the chicken stock to the pan and bring to the boil, then add the carrots, fennel and mushrooms and reduce the heat until the mixture is simmering. Continue to simmer the mixture until the volume of liquid has reduced and thickened, and the vegetables are tender, about 12-15 minutes. Meanwhile, for the topping, put the cauliflower, garlic cloves and half of the butter in a large, lidded saucepan. Add 4 tablespoons of water and cover. Meanwhile, for the topping, put the cauliflower, garlic cloves and half of the butter in a large, lidded saucepan. Add 4 tablespoons of water and cover. Bring the pan contents to a simmer over a medium heat and steam for 6-8 minutes, or until the cauliflower is tender when pierced with a knife (add a splash more water during cooking if necessary). Remove from the heat and transfer the contents to a food processor. Blend to your consistency of choice - either smooth and creamy or roughly textured. Season witth salt and pepper. Bring the pan contents to a simmer over a medium heat and steam for 6-8 minutes, or until the cauliflower is tender when pierced with a knife (add a splash more water during cooking if necessary). Remove from the heat and transfer the contents to a food processor. Blend to your consistency of choice - either smooth and creamy or roughly textured. Season witth salt and pepper. To finish the pie filling, remove the bay leaf and add the remaining filling ingredients to the pan. Season with salt and pepper. Stir well, then transfer the mixture to an ovenproof pie dish. To finish the pie filling, remove the bay leaf and add the remaining filling ingredients to the pan. Season with salt and pepper. Stir well, then transfer the mixture to an ovenproof pie dish. Spoon the pie topping over the filling and spread into an even layer using a palette knife. Use a fork to create a criss-cross pattern on top of the filling. Dot the top of the pie with the remaining butter. Spoon the pie topping over the filling and spread into an even layer using a palette knife. Use a fork to create a criss-cross pattern on top of the filling. Dot the top of the pie with the remaining butter. Bake for 25-30 minutes, or until the filling is bubbling and the topping is golden-brown. Bake for 25-30 minutes, or until the filling is bubbling and the topping is golden-brown. Recipe tips If, once you've blended the pie topping, it is sloppy or wet, reheat the mixture in a saucepan over a medium heat to allow some of the moisture to evaporate. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_leek_and_17968",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken, leek and mushroom pie with cauliflower mash topping 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/chicken_leek_and_17968_16x9.jpg This healthy take on a traditional chicken pie is packed with extra veggies thanks to its cauliflower mash topping. This meal provides 522 kcal, 61g protein, 17g carbohydrate (of which 14g sugars), 23g fat (of which 11g saturates), 13.5g fibre and 1.6g salt per portion. 1 tbsp ghee2 leeks, trimmed, sliced2 large celery stalks, trimmed, diced1 bay leaf500ml/17fl oz hot chicken stock, preferably homemade4 carrots, sliced1 small fennel bulb, outer leaves removed, flesh diced250g/9oz mushrooms, sliced600g/1lb 5oz cooked leftover roast chicken large handful chopped fresh flatleaf parsleysalt and freshly ground black pepper 1 tbsp ghee 2 leeks, trimmed, sliced 2 large celery stalks, trimmed, diced 1 bay leaf 500ml/17fl oz hot chicken stock, preferably homemade 4 carrots, sliced 1 small fennel bulb, outer leaves removed, flesh diced 250g/9oz mushrooms, sliced 600g/1lb 5oz cooked leftover roast chicken large handful chopped fresh flatleaf parsley salt and freshly ground black pepper 1.2kg/2lb 10oz cauliflower, outer leaves removed, florets chopped into 5cm/2in pieces 4 garlic cloves, peeled and left whole50g/2oz buttersalt and freshly ground black pepper 1.2kg/2lb 10oz cauliflower, outer leaves removed, florets chopped into 5cm/2in pieces 4 garlic cloves, peeled and left whole 50g/2oz butter salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the ghee in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until softened but not browned. Add the celery and bay leaf and increase the heat to high. Fry for 1-2 minutes.Add the chicken stock to the pan and bring to the boil, then add the carrots, fennel and mushrooms and reduce the heat until the mixture is simmering. Continue to simmer the mixture until the volume of liquid has reduced and thickened, and the vegetables are tender, about 12-15 minutes. Meanwhile, for the topping, put the cauliflower, garlic cloves and half of the butter in a large, lidded saucepan. Add 4 tablespoons of water and cover.Bring the pan contents to a simmer over a medium heat and steam for 6-8 minutes, or until the cauliflower is tender when pierced with a knife (add a splash more water during cooking if necessary). Remove from the heat and transfer the contents to a food processor. Blend to your consistency of choice - either smooth and creamy or roughly textured. Season witth salt and pepper. To finish the pie filling, remove the bay leaf and add the remaining filling ingredients to the pan. Season with salt and pepper. Stir well, then transfer the mixture to an ovenproof pie dish. Spoon the pie topping over the filling and spread into an even layer using a palette knife. Use a fork to create a criss-cross pattern on top of the filling. Dot the top of the pie with the remaining butter. Bake for 25-30 minutes, or until the filling is bubbling and the topping is golden-brown. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the ghee in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until softened but not browned. Add the celery and bay leaf and increase the heat to high. Fry for 1-2 minutes. Heat the ghee in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until softened but not browned. Add the celery and bay leaf and increase the heat to high. Fry for 1-2 minutes. Add the chicken stock to the pan and bring to the boil, then add the carrots, fennel and mushrooms and reduce the heat until the mixture is simmering. Continue to simmer the mixture until the volume of liquid has reduced and thickened, and the vegetables are tender, about 12-15 minutes. Add the chicken stock to the pan and bring to the boil, then add the carrots, fennel and mushrooms and reduce the heat until the mixture is simmering. Continue to simmer the mixture until the volume of liquid has reduced and thickened, and the vegetables are tender, about 12-15 minutes. Meanwhile, for the topping, put the cauliflower, garlic cloves and half of the butter in a large, lidded saucepan. Add 4 tablespoons of water and cover. Meanwhile, for the topping, put the cauliflower, garlic cloves and half of the butter in a large, lidded saucepan. Add 4 tablespoons of water and cover. Bring the pan contents to a simmer over a medium heat and steam for 6-8 minutes, or until the cauliflower is tender when pierced with a knife (add a splash more water during cooking if necessary). Remove from the heat and transfer the contents to a food processor. Blend to your consistency of choice - either smooth and creamy or roughly textured. Season witth salt and pepper. Bring the pan contents to a simmer over a medium heat and steam for 6-8 minutes, or until the cauliflower is tender when pierced with a knife (add a splash more water during cooking if necessary). Remove from the heat and transfer the contents to a food processor. Blend to your consistency of choice - either smooth and creamy or roughly textured. Season witth salt and pepper. To finish the pie filling, remove the bay leaf and add the remaining filling ingredients to the pan. Season with salt and pepper. Stir well, then transfer the mixture to an ovenproof pie dish. To finish the pie filling, remove the bay leaf and add the remaining filling ingredients to the pan. Season with salt and pepper. Stir well, then transfer the mixture to an ovenproof pie dish. Spoon the pie topping over the filling and spread into an even layer using a palette knife. Use a fork to create a criss-cross pattern on top of the filling. Dot the top of the pie with the remaining butter. Spoon the pie topping over the filling and spread into an even layer using a palette knife. Use a fork to create a criss-cross pattern on top of the filling. Dot the top of the pie with the remaining butter. Bake for 25-30 minutes, or until the filling is bubbling and the topping is golden-brown. Bake for 25-30 minutes, or until the filling is bubbling and the topping is golden-brown. Recipe tips If, once you've blended the pie topping, it is sloppy or wet, reheat the mixture in a saucepan over a medium heat to allow some of the moisture to evaporate."
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} |
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