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} | 33b08929a50ee8668fe97e5cb8f9c98f1f7a0199ba40b5aa9834854bd42d7145 | Mary Berry's chicken pie recipe
Preheat the oven to 160C/140C Fan/Gas 3.Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30–40 minutes, or until the chicken legs are cooked and tender. Set aside to cool.Once cool, remove the meat from the chicken bones. The bones can be reserved and used for a stock. Break the meat into bite-sized pieces before transferring to a bowl. Strain the stock, reserving the celery and discarding the bay leaves, and measure out the liquid. You should have about 750ml/1 pint 6fl oz; if not, make up to this amount with a little extra stock or white wine.Heat a large frying pan and fry the bacon pieces on a medium-high heat for 3 minutes. Add the onion, cover with a lid and fry for a further 10 minutes until the onion is softened. Add the butter, stir until melted, and then sprinkle in the flour to make a roux. Pour the reserved liquid into the roux a little at a time, whisking as you add, and stir over a high heat until thickened to a smooth sauce consistency.Add a little salt and pepper, the reserved celery, crème fraiche and mustard and mix to combine before adding the chicken pieces. Spoon the filling into the ovenproof dish and level the top. Leave until cool and then chill, covered, in the fridge for 30 minutes.Meanwhile, prepare the pastry for the pie. On a lightly floured work surface, roll out each of the pastry sheets to about 3mm/⅛in thick. Cut each piece into long, thick ribbons, about 3cm/1¼in wide. You will need to make enough to cover the top of the dish, about 16 in total. Weave the ribbons together on a piece of baking paper, until you have a pastry top that is large enough to cover your pie. Chill in the fridge for 15 minutes to firm up or, if time allows, freeze until solid.Take the filling out of the fridge and brush the edges of the dish with a little beaten egg. Carefully slide the pastry lattice from the baking paper and lay on top of the chilled filling. Trim the excess pastry around the rim and lightly press to seal.Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the pastry with the remaining beaten egg and bake for 30 minutes until the pastry is golden and cooked through, and the chicken is bubbling. Serve hot. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30–40 minutes, or until the chicken legs are cooked and tender. Set aside to cool. Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30–40 minutes, or until the chicken legs are cooked and tender. Set aside to cool. Once cool, remove the meat from the chicken bones. The bones can be reserved and used for a stock. Break the meat into bite-sized pieces before transferring to a bowl. Strain the stock, reserving the celery and discarding the bay leaves, and measure out the liquid. You should have about 750ml/1 pint 6fl oz; if not, make up to this amount with a little extra stock or white wine. Once cool, remove the meat from the chicken bones. The bones can be reserved and used for a stock. Break the meat into bite-sized pieces before transferring to a bowl. Strain the stock, reserving the celery and discarding the bay leaves, and measure out the liquid. You should have about 750ml/1 pint 6fl oz; if not, make up to this amount with a little extra stock or white wine. Heat a large frying pan and fry the bacon pieces on a medium-high heat for 3 minutes. Add the onion, cover with a lid and fry for a further 10 minutes until the onion is softened. Add the butter, stir until melted, and then sprinkle in the flour to make a roux. Pour the reserved liquid into the roux a little at a time, whisking as you add, and stir over a high heat until thickened to a smooth sauce consistency. Heat a large frying pan and fry the bacon pieces on a medium-high heat for 3 minutes. Add the onion, cover with a lid and fry for a further 10 minutes until the onion is softened. Add the butter, stir until melted, and then sprinkle in the flour to make a roux. Pour the reserved liquid into the roux a little at a time, whisking as you add, and stir over a high heat until thickened to a smooth sauce consistency. Add a little salt and pepper, the reserved celery, crème fraiche and mustard and mix to combine before adding the chicken pieces. Spoon the filling into the ovenproof dish and level the top. Leave until cool and then chill, covered, in the fridge for 30 minutes. Add a little salt and pepper, the reserved celery, crème fraiche and mustard and mix to combine before adding the chicken pieces. Spoon the filling into the ovenproof dish and level the top. Leave until cool and then chill, covered, in the fridge for 30 minutes. Meanwhile, prepare the pastry for the pie. On a lightly floured work surface, roll out each of the pastry sheets to about 3mm/⅛in thick. Cut each piece into long, thick ribbons, about 3cm/1¼in wide. You will need to make enough to cover the top of the dish, about 16 in total. Weave the ribbons together on a piece of baking paper, until you have a pastry top that is large enough to cover your pie. Chill in the fridge for 15 minutes to firm up or, if time allows, freeze until solid. Meanwhile, prepare the pastry for the pie. On a lightly floured work surface, roll out each of the pastry sheets to about 3mm/⅛in thick. Cut each piece into long, thick ribbons, about 3cm/1¼in wide. You will need to make enough to cover the top of the dish, about 16 in total. Weave the ribbons together on a piece of baking paper, until you have a pastry top that is large enough to cover your pie. Chill in the fridge for 15 minutes to firm up or, if time allows, freeze until solid. Take the filling out of the fridge and brush the edges of the dish with a little beaten egg. Carefully slide the pastry lattice from the baking paper and lay on top of the chilled filling. Trim the excess pastry around the rim and lightly press to seal. Take the filling out of the fridge and brush the edges of the dish with a little beaten egg. Carefully slide the pastry lattice from the baking paper and lay on top of the chilled filling. Trim the excess pastry around the rim and lightly press to seal. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the pastry with the remaining beaten egg and bake for 30 minutes until the pastry is golden and cooked through, and the chicken is bubbling. Serve hot. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the pastry with the remaining beaten egg and bake for 30 minutes until the pastry is golden and cooked through, and the chicken is bubbling. Serve hot. | {
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"title": "Mary Berry's chicken pie recipe",
"content": "Preheat the oven to 160C/140C Fan/Gas 3.Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30–40 minutes, or until the chicken legs are cooked and tender. Set aside to cool.Once cool, remove the meat from the chicken bones. The bones can be reserved and used for a stock. Break the meat into bite-sized pieces before transferring to a bowl. Strain the stock, reserving the celery and discarding the bay leaves, and measure out the liquid. You should have about 750ml/1 pint 6fl oz; if not, make up to this amount with a little extra stock or white wine.Heat a large frying pan and fry the bacon pieces on a medium-high heat for 3 minutes. Add the onion, cover with a lid and fry for a further 10 minutes until the onion is softened. Add the butter, stir until melted, and then sprinkle in the flour to make a roux. Pour the reserved liquid into the roux a little at a time, whisking as you add, and stir over a high heat until thickened to a smooth sauce consistency.Add a little salt and pepper, the reserved celery, crème fraiche and mustard and mix to combine before adding the chicken pieces. Spoon the filling into the ovenproof dish and level the top. Leave until cool and then chill, covered, in the fridge for 30 minutes.Meanwhile, prepare the pastry for the pie. On a lightly floured work surface, roll out each of the pastry sheets to about 3mm/⅛in thick. Cut each piece into long, thick ribbons, about 3cm/1¼in wide. You will need to make enough to cover the top of the dish, about 16 in total. Weave the ribbons together on a piece of baking paper, until you have a pastry top that is large enough to cover your pie. Chill in the fridge for 15 minutes to firm up or, if time allows, freeze until solid.Take the filling out of the fridge and brush the edges of the dish with a little beaten egg. Carefully slide the pastry lattice from the baking paper and lay on top of the chilled filling. Trim the excess pastry around the rim and lightly press to seal.Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the pastry with the remaining beaten egg and bake for 30 minutes until the pastry is golden and cooked through, and the chicken is bubbling. Serve hot. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30–40 minutes, or until the chicken legs are cooked and tender. Set aside to cool. Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30–40 minutes, or until the chicken legs are cooked and tender. Set aside to cool. Once cool, remove the meat from the chicken bones. The bones can be reserved and used for a stock. Break the meat into bite-sized pieces before transferring to a bowl. Strain the stock, reserving the celery and discarding the bay leaves, and measure out the liquid. You should have about 750ml/1 pint 6fl oz; if not, make up to this amount with a little extra stock or white wine. Once cool, remove the meat from the chicken bones. The bones can be reserved and used for a stock. Break the meat into bite-sized pieces before transferring to a bowl. Strain the stock, reserving the celery and discarding the bay leaves, and measure out the liquid. You should have about 750ml/1 pint 6fl oz; if not, make up to this amount with a little extra stock or white wine. Heat a large frying pan and fry the bacon pieces on a medium-high heat for 3 minutes. Add the onion, cover with a lid and fry for a further 10 minutes until the onion is softened. Add the butter, stir until melted, and then sprinkle in the flour to make a roux. Pour the reserved liquid into the roux a little at a time, whisking as you add, and stir over a high heat until thickened to a smooth sauce consistency. Heat a large frying pan and fry the bacon pieces on a medium-high heat for 3 minutes. Add the onion, cover with a lid and fry for a further 10 minutes until the onion is softened. Add the butter, stir until melted, and then sprinkle in the flour to make a roux. Pour the reserved liquid into the roux a little at a time, whisking as you add, and stir over a high heat until thickened to a smooth sauce consistency. Add a little salt and pepper, the reserved celery, crème fraiche and mustard and mix to combine before adding the chicken pieces. Spoon the filling into the ovenproof dish and level the top. Leave until cool and then chill, covered, in the fridge for 30 minutes. Add a little salt and pepper, the reserved celery, crème fraiche and mustard and mix to combine before adding the chicken pieces. Spoon the filling into the ovenproof dish and level the top. Leave until cool and then chill, covered, in the fridge for 30 minutes. Meanwhile, prepare the pastry for the pie. On a lightly floured work surface, roll out each of the pastry sheets to about 3mm/⅛in thick. Cut each piece into long, thick ribbons, about 3cm/1¼in wide. You will need to make enough to cover the top of the dish, about 16 in total. Weave the ribbons together on a piece of baking paper, until you have a pastry top that is large enough to cover your pie. Chill in the fridge for 15 minutes to firm up or, if time allows, freeze until solid. Meanwhile, prepare the pastry for the pie. On a lightly floured work surface, roll out each of the pastry sheets to about 3mm/⅛in thick. Cut each piece into long, thick ribbons, about 3cm/1¼in wide. You will need to make enough to cover the top of the dish, about 16 in total. Weave the ribbons together on a piece of baking paper, until you have a pastry top that is large enough to cover your pie. Chill in the fridge for 15 minutes to firm up or, if time allows, freeze until solid. Take the filling out of the fridge and brush the edges of the dish with a little beaten egg. Carefully slide the pastry lattice from the baking paper and lay on top of the chilled filling. Trim the excess pastry around the rim and lightly press to seal. Take the filling out of the fridge and brush the edges of the dish with a little beaten egg. Carefully slide the pastry lattice from the baking paper and lay on top of the chilled filling. Trim the excess pastry around the rim and lightly press to seal. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the pastry with the remaining beaten egg and bake for 30 minutes until the pastry is golden and cooked through, and the chicken is bubbling. Serve hot. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the pastry with the remaining beaten egg and bake for 30 minutes until the pastry is golden and cooked through, and the chicken is bubbling. Serve hot."
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} | 2fb10b60689deb01f31ad571eec018f7d956f4f75e0d3a30efc5c1b3245e38a9 | Indonesian-inspired chicken biryani recipe
Pour or scrape out the yogurt into a dish in which the chicken pieces can fit in a single layer; I use a rectangular Pyrex dish measuring 32x24cm/13x9½in. Add the sambal oelek, kecap manis, tamarind paste, grated ginger and garlic, followed by the cinnamon, cardamom, ground turmeric, salt and, finally, the vegetable oil, and gently whisk or stir to mix until you have a uniformly vibrant gloop!Now add the skinless, bone-in chicken thighs to the marinade, swiping them in the mixture so that they’re all coated by it, and leave to marinate while you prepare and cook the onions. To cook the chicken, heat the oil in a large (and, importantly, wide) pan or casserole, that’s non-stick, sturdy and comes with a lid, and that can take the chicken in a single layer; I use a pan that’s 31cm/12½in in diameter, but if you haven’t got a pan big enough it might be better to cook the chicken in two batches. Cook the onions on high for the first 5 minutes, then continue to cook – stirring frequently – for another 20–30 minutes, turning down the heat if they look as if they’re colouring or crisping up: you want these soft, but pale. Once the onions are ready, take the chicken pieces out of the marinade with a pair of tongs or a couple of forks, and arrange them bone-side down in the pan, pushing the onions over them as you go. Once all the chicken is in the pan, scrape out any marinade remaining in the dish over the chicken, turn the heat to high, clamp on the lid, and cook for 15 minutes at a fast simmer.Take the lid off the pan and turn the chicken pieces over, mixing them in the sauce as you do so. Let simmer away robustly for a further 30 minutes, this time uncovered, keeping an eye on the pan, and spooning some of the sauce over the chicken pieces every now and again, until the chicken’s cooked through, and the sauce richly coloured, reduced and thickened, just cleaving to the chicken. You may need to remove the chicken thighs and give the sauce a bit of bubbling on its own if it’s still runny; so much depends on the size of the pan you’re using.Put the chicken and its scant sauce back in the (now washed up!) dish it marinaded in earlier to cool, then cover and refrigerate overnight or for a couple of days. While you can serve the biryani with the chicken thighs whole, it will go a lot further (and be easier to eat) if you debone them at this stage, tearing them into chunks when you reheat them later.When you’re ready to proceed with the biryani, whether it’s a day later or two days later, you can make a start on the rice. I begin with scenting the water it’s going to cook in to make the rice gorgeously aromatic. So, drop the cardamom pods into a large pan with a good sturdy base and a tightly fitting lid (I use one of 26cm/10½in diameter, with a capacity of 5.3 litres) followed by the cinnamon stick or sticks, cloves, star anise, desiccated coconut and pink peppercorns – which looks beautifully christmassy. Pour over 2 litres/3½ pints water, add the salt, lime juice and sesame oil and bring to a boil with the lid on. Once it comes to the boil, you can switch the heat off, and leave it on the warm hob, covered, to let the water gloriously infuse.Meanwhile, rinse the rice and leave it in a bowl covered with cold water to soak for 30 minutes. Towards the end of its soaking time, put the chicken thighs back in the pan you cooked them in to reheat gently, and bring the aromatic water to the boil. And do read Step 13 now as you might want to get started on it at this stage, too.When the rice has had its 30 minutes’ soaking, drain it well, and use a slotted spoon to add the rice gradually to the boiling scented water; if you dump it in all at once, it’ll make the temperature of the water drop too much. Put the lid on to let it come back to a boil faster (though keep checking it has come back to a proper boil), and once it has, boil for 2 minutes with the lid on. Test the rice is cooked enough by rubbing a grain of rice between your fingers to see if it breaks into 2 or 3 bits, before draining well. Wipe the pan out well, and brush the bottom with a teaspoon of sesame oil, then spoon in half of the rice. Scatter over half of the toasted cumin seeds, half of the desiccated coconut, and half of the cranberries – not remotely Indonesian, but it is Christmas! – and arrange the re-heated chicken thighs in an even layer on top of the rice, scraping over any sauce that remains in their pan. Cover with the rest of the rice, and scatter again with the remaining cumin, coconut and cranberries.Make a tight seal on top of the pot with kitchen foil and then put the lid on. Place over medium heat for 4–5 minutes, to let the steam build up – you should be able to hear when it starts bubbling – and then turn down for a further 15–16 minutes more on low, to give it 20 minutes in total. And if you didn’t check out Step 13 when the rice was soaking, lose no time in doing so now!Turn off the flame (or take the pan off the heat) and carefully remove the foil – you should be greeted with a gentle puff of steam – and replace it with a clean tea towel, then clamp the lid back on, and leave for a further 20 minutes off the heat, though more wouldn’t matter.I did ask you to make sure you kept the skin from the chicken thighs, and here’s why! While the biryani steams, you magically turn the chicken skin into crisp sheets and shards of crackling. You could fry these in a pan, but if you have an air fryer all you do is cook them at the hottest it will go (after preheating at maximum temperature for 5 minutes) for 12–18 minutes (depending on the model you’re using) in batches as needed, then leave to cool. Do keep the golden chicken fat – the schmalz that the skins give off – for later delicious use. When the biryani’s completed its steaming, spoon it out tenderly onto a platter or a large dish, arranging the chicken and meat to their best advantage. Scrape out the bottom of the pot well, making sure to add any crispy bits on top. Crumble over the chicken crackling and scatter with freshly chopped coriander. Pour or scrape out the yogurt into a dish in which the chicken pieces can fit in a single layer; I use a rectangular Pyrex dish measuring 32x24cm/13x9½in. Add the sambal oelek, kecap manis, tamarind paste, grated ginger and garlic, followed by the cinnamon, cardamom, ground turmeric, salt and, finally, the vegetable oil, and gently whisk or stir to mix until you have a uniformly vibrant gloop! Pour or scrape out the yogurt into a dish in which the chicken pieces can fit in a single layer; I use a rectangular Pyrex dish measuring 32x24cm/13x9½in. Add the sambal oelek, kecap manis, tamarind paste, grated ginger and garlic, followed by the cinnamon, cardamom, ground turmeric, salt and, finally, the vegetable oil, and gently whisk or stir to mix until you have a uniformly vibrant gloop! Now add the skinless, bone-in chicken thighs to the marinade, swiping them in the mixture so that they’re all coated by it, and leave to marinate while you prepare and cook the onions. Now add the skinless, bone-in chicken thighs to the marinade, swiping them in the mixture so that they’re all coated by it, and leave to marinate while you prepare and cook the onions. To cook the chicken, heat the oil in a large (and, importantly, wide) pan or casserole, that’s non-stick, sturdy and comes with a lid, and that can take the chicken in a single layer; I use a pan that’s 31cm/12½in in diameter, but if you haven’t got a pan big enough it might be better to cook the chicken in two batches. Cook the onions on high for the first 5 minutes, then continue to cook – stirring frequently – for another 20–30 minutes, turning down the heat if they look as if they’re colouring or crisping up: you want these soft, but pale. To cook the chicken, heat the oil in a large (and, importantly, wide) pan or casserole, that’s non-stick, sturdy and comes with a lid, and that can take the chicken in a single layer; I use a pan that’s 31cm/12½in in diameter, but if you haven’t got a pan big enough it might be better to cook the chicken in two batches. Cook the onions on high for the first 5 minutes, then continue to cook – stirring frequently – for another 20–30 minutes, turning down the heat if they look as if they’re colouring or crisping up: you want these soft, but pale. Once the onions are ready, take the chicken pieces out of the marinade with a pair of tongs or a couple of forks, and arrange them bone-side down in the pan, pushing the onions over them as you go. Once all the chicken is in the pan, scrape out any marinade remaining in the dish over the chicken, turn the heat to high, clamp on the lid, and cook for 15 minutes at a fast simmer. Once the onions are ready, take the chicken pieces out of the marinade with a pair of tongs or a couple of forks, and arrange them bone-side down in the pan, pushing the onions over them as you go. Once all the chicken is in the pan, scrape out any marinade remaining in the dish over the chicken, turn the heat to high, clamp on the lid, and cook for 15 minutes at a fast simmer. Take the lid off the pan and turn the chicken pieces over, mixing them in the sauce as you do so. Let simmer away robustly for a further 30 minutes, this time uncovered, keeping an eye on the pan, and spooning some of the sauce over the chicken pieces every now and again, until the chicken’s cooked through, and the sauce richly coloured, reduced and thickened, just cleaving to the chicken. You may need to remove the chicken thighs and give the sauce a bit of bubbling on its own if it’s still runny; so much depends on the size of the pan you’re using. Take the lid off the pan and turn the chicken pieces over, mixing them in the sauce as you do so. Let simmer away robustly for a further 30 minutes, this time uncovered, keeping an eye on the pan, and spooning some of the sauce over the chicken pieces every now and again, until the chicken’s cooked through, and the sauce richly coloured, reduced and thickened, just cleaving to the chicken. You may need to remove the chicken thighs and give the sauce a bit of bubbling on its own if it’s still runny; so much depends on the size of the pan you’re using. Put the chicken and its scant sauce back in the (now washed up!) dish it marinaded in earlier to cool, then cover and refrigerate overnight or for a couple of days. While you can serve the biryani with the chicken thighs whole, it will go a lot further (and be easier to eat) if you debone them at this stage, tearing them into chunks when you reheat them later. Put the chicken and its scant sauce back in the (now washed up!) dish it marinaded in earlier to cool, then cover and refrigerate overnight or for a couple of days. While you can serve the biryani with the chicken thighs whole, it will go a lot further (and be easier to eat) if you debone them at this stage, tearing them into chunks when you reheat them later. When you’re ready to proceed with the biryani, whether it’s a day later or two days later, you can make a start on the rice. I begin with scenting the water it’s going to cook in to make the rice gorgeously aromatic. So, drop the cardamom pods into a large pan with a good sturdy base and a tightly fitting lid (I use one of 26cm/10½in diameter, with a capacity of 5.3 litres) followed by the cinnamon stick or sticks, cloves, star anise, desiccated coconut and pink peppercorns – which looks beautifully christmassy. Pour over 2 litres/3½ pints water, add the salt, lime juice and sesame oil and bring to a boil with the lid on. Once it comes to the boil, you can switch the heat off, and leave it on the warm hob, covered, to let the water gloriously infuse. When you’re ready to proceed with the biryani, whether it’s a day later or two days later, you can make a start on the rice. I begin with scenting the water it’s going to cook in to make the rice gorgeously aromatic. So, drop the cardamom pods into a large pan with a good sturdy base and a tightly fitting lid (I use one of 26cm/10½in diameter, with a capacity of 5.3 litres) followed by the cinnamon stick or sticks, cloves, star anise, desiccated coconut and pink peppercorns – which looks beautifully christmassy. Pour over 2 litres/3½ pints water, add the salt, lime juice and sesame oil and bring to a boil with the lid on. Once it comes to the boil, you can switch the heat off, and leave it on the warm hob, covered, to let the water gloriously infuse. Meanwhile, rinse the rice and leave it in a bowl covered with cold water to soak for 30 minutes. Towards the end of its soaking time, put the chicken thighs back in the pan you cooked them in to reheat gently, and bring the aromatic water to the boil. And do read Step 13 now as you might want to get started on it at this stage, too. Meanwhile, rinse the rice and leave it in a bowl covered with cold water to soak for 30 minutes. Towards the end of its soaking time, put the chicken thighs back in the pan you cooked them in to reheat gently, and bring the aromatic water to the boil. And do read Step 13 now as you might want to get started on it at this stage, too. When the rice has had its 30 minutes’ soaking, drain it well, and use a slotted spoon to add the rice gradually to the boiling scented water; if you dump it in all at once, it’ll make the temperature of the water drop too much. Put the lid on to let it come back to a boil faster (though keep checking it has come back to a proper boil), and once it has, boil for 2 minutes with the lid on. Test the rice is cooked enough by rubbing a grain of rice between your fingers to see if it breaks into 2 or 3 bits, before draining well. When the rice has had its 30 minutes’ soaking, drain it well, and use a slotted spoon to add the rice gradually to the boiling scented water; if you dump it in all at once, it’ll make the temperature of the water drop too much. Put the lid on to let it come back to a boil faster (though keep checking it has come back to a proper boil), and once it has, boil for 2 minutes with the lid on. Test the rice is cooked enough by rubbing a grain of rice between your fingers to see if it breaks into 2 or 3 bits, before draining well. Wipe the pan out well, and brush the bottom with a teaspoon of sesame oil, then spoon in half of the rice. Scatter over half of the toasted cumin seeds, half of the desiccated coconut, and half of the cranberries – not remotely Indonesian, but it is Christmas! – and arrange the re-heated chicken thighs in an even layer on top of the rice, scraping over any sauce that remains in their pan. Cover with the rest of the rice, and scatter again with the remaining cumin, coconut and cranberries. Wipe the pan out well, and brush the bottom with a teaspoon of sesame oil, then spoon in half of the rice. Scatter over half of the toasted cumin seeds, half of the desiccated coconut, and half of the cranberries – not remotely Indonesian, but it is Christmas! – and arrange the re-heated chicken thighs in an even layer on top of the rice, scraping over any sauce that remains in their pan. Cover with the rest of the rice, and scatter again with the remaining cumin, coconut and cranberries. Make a tight seal on top of the pot with kitchen foil and then put the lid on. Place over medium heat for 4–5 minutes, to let the steam build up – you should be able to hear when it starts bubbling – and then turn down for a further 15–16 minutes more on low, to give it 20 minutes in total. And if you didn’t check out Step 13 when the rice was soaking, lose no time in doing so now! Make a tight seal on top of the pot with kitchen foil and then put the lid on. Place over medium heat for 4–5 minutes, to let the steam build up – you should be able to hear when it starts bubbling – and then turn down for a further 15–16 minutes more on low, to give it 20 minutes in total. And if you didn’t check out Step 13 when the rice was soaking, lose no time in doing so now! Turn off the flame (or take the pan off the heat) and carefully remove the foil – you should be greeted with a gentle puff of steam – and replace it with a clean tea towel, then clamp the lid back on, and leave for a further 20 minutes off the heat, though more wouldn’t matter. Turn off the flame (or take the pan off the heat) and carefully remove the foil – you should be greeted with a gentle puff of steam – and replace it with a clean tea towel, then clamp the lid back on, and leave for a further 20 minutes off the heat, though more wouldn’t matter. I did ask you to make sure you kept the skin from the chicken thighs, and here’s why! While the biryani steams, you magically turn the chicken skin into crisp sheets and shards of crackling. You could fry these in a pan, but if you have an air fryer all you do is cook them at the hottest it will go (after preheating at maximum temperature for 5 minutes) for 12–18 minutes (depending on the model you’re using) in batches as needed, then leave to cool. Do keep the golden chicken fat – the schmalz that the skins give off – for later delicious use. I did ask you to make sure you kept the skin from the chicken thighs, and here’s why! While the biryani steams, you magically turn the chicken skin into crisp sheets and shards of crackling. You could fry these in a pan, but if you have an air fryer all you do is cook them at the hottest it will go (after preheating at maximum temperature for 5 minutes) for 12–18 minutes (depending on the model you’re using) in batches as needed, then leave to cool. Do keep the golden chicken fat – the schmalz that the skins give off – for later delicious use. When the biryani’s completed its steaming, spoon it out tenderly onto a platter or a large dish, arranging the chicken and meat to their best advantage. Scrape out the bottom of the pot well, making sure to add any crispy bits on top. Crumble over the chicken crackling and scatter with freshly chopped coriander. When the biryani’s completed its steaming, spoon it out tenderly onto a platter or a large dish, arranging the chicken and meat to their best advantage. Scrape out the bottom of the pot well, making sure to add any crispy bits on top. Crumble over the chicken crackling and scatter with freshly chopped coriander. | {
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"title": "Indonesian-inspired chicken biryani recipe",
"content": "Pour or scrape out the yogurt into a dish in which the chicken pieces can fit in a single layer; I use a rectangular Pyrex dish measuring 32x24cm/13x9½in. Add the sambal oelek, kecap manis, tamarind paste, grated ginger and garlic, followed by the cinnamon, cardamom, ground turmeric, salt and, finally, the vegetable oil, and gently whisk or stir to mix until you have a uniformly vibrant gloop!Now add the skinless, bone-in chicken thighs to the marinade, swiping them in the mixture so that they’re all coated by it, and leave to marinate while you prepare and cook the onions. To cook the chicken, heat the oil in a large (and, importantly, wide) pan or casserole, that’s non-stick, sturdy and comes with a lid, and that can take the chicken in a single layer; I use a pan that’s 31cm/12½in in diameter, but if you haven’t got a pan big enough it might be better to cook the chicken in two batches. Cook the onions on high for the first 5 minutes, then continue to cook – stirring frequently – for another 20–30 minutes, turning down the heat if they look as if they’re colouring or crisping up: you want these soft, but pale. Once the onions are ready, take the chicken pieces out of the marinade with a pair of tongs or a couple of forks, and arrange them bone-side down in the pan, pushing the onions over them as you go. Once all the chicken is in the pan, scrape out any marinade remaining in the dish over the chicken, turn the heat to high, clamp on the lid, and cook for 15 minutes at a fast simmer.Take the lid off the pan and turn the chicken pieces over, mixing them in the sauce as you do so. Let simmer away robustly for a further 30 minutes, this time uncovered, keeping an eye on the pan, and spooning some of the sauce over the chicken pieces every now and again, until the chicken’s cooked through, and the sauce richly coloured, reduced and thickened, just cleaving to the chicken. You may need to remove the chicken thighs and give the sauce a bit of bubbling on its own if it’s still runny; so much depends on the size of the pan you’re using.Put the chicken and its scant sauce back in the (now washed up!) dish it marinaded in earlier to cool, then cover and refrigerate overnight or for a couple of days. While you can serve the biryani with the chicken thighs whole, it will go a lot further (and be easier to eat) if you debone them at this stage, tearing them into chunks when you reheat them later.When you’re ready to proceed with the biryani, whether it’s a day later or two days later, you can make a start on the rice. I begin with scenting the water it’s going to cook in to make the rice gorgeously aromatic. So, drop the cardamom pods into a large pan with a good sturdy base and a tightly fitting lid (I use one of 26cm/10½in diameter, with a capacity of 5.3 litres) followed by the cinnamon stick or sticks, cloves, star anise, desiccated coconut and pink peppercorns – which looks beautifully christmassy. Pour over 2 litres/3½ pints water, add the salt, lime juice and sesame oil and bring to a boil with the lid on. Once it comes to the boil, you can switch the heat off, and leave it on the warm hob, covered, to let the water gloriously infuse.Meanwhile, rinse the rice and leave it in a bowl covered with cold water to soak for 30 minutes. Towards the end of its soaking time, put the chicken thighs back in the pan you cooked them in to reheat gently, and bring the aromatic water to the boil. And do read Step 13 now as you might want to get started on it at this stage, too.When the rice has had its 30 minutes’ soaking, drain it well, and use a slotted spoon to add the rice gradually to the boiling scented water; if you dump it in all at once, it’ll make the temperature of the water drop too much. Put the lid on to let it come back to a boil faster (though keep checking it has come back to a proper boil), and once it has, boil for 2 minutes with the lid on. Test the rice is cooked enough by rubbing a grain of rice between your fingers to see if it breaks into 2 or 3 bits, before draining well. Wipe the pan out well, and brush the bottom with a teaspoon of sesame oil, then spoon in half of the rice. Scatter over half of the toasted cumin seeds, half of the desiccated coconut, and half of the cranberries – not remotely Indonesian, but it is Christmas! – and arrange the re-heated chicken thighs in an even layer on top of the rice, scraping over any sauce that remains in their pan. Cover with the rest of the rice, and scatter again with the remaining cumin, coconut and cranberries.Make a tight seal on top of the pot with kitchen foil and then put the lid on. Place over medium heat for 4–5 minutes, to let the steam build up – you should be able to hear when it starts bubbling – and then turn down for a further 15–16 minutes more on low, to give it 20 minutes in total. And if you didn’t check out Step 13 when the rice was soaking, lose no time in doing so now!Turn off the flame (or take the pan off the heat) and carefully remove the foil – you should be greeted with a gentle puff of steam – and replace it with a clean tea towel, then clamp the lid back on, and leave for a further 20 minutes off the heat, though more wouldn’t matter.I did ask you to make sure you kept the skin from the chicken thighs, and here’s why! While the biryani steams, you magically turn the chicken skin into crisp sheets and shards of crackling. You could fry these in a pan, but if you have an air fryer all you do is cook them at the hottest it will go (after preheating at maximum temperature for 5 minutes) for 12–18 minutes (depending on the model you’re using) in batches as needed, then leave to cool. Do keep the golden chicken fat – the schmalz that the skins give off – for later delicious use. When the biryani’s completed its steaming, spoon it out tenderly onto a platter or a large dish, arranging the chicken and meat to their best advantage. Scrape out the bottom of the pot well, making sure to add any crispy bits on top. Crumble over the chicken crackling and scatter with freshly chopped coriander. Pour or scrape out the yogurt into a dish in which the chicken pieces can fit in a single layer; I use a rectangular Pyrex dish measuring 32x24cm/13x9½in. Add the sambal oelek, kecap manis, tamarind paste, grated ginger and garlic, followed by the cinnamon, cardamom, ground turmeric, salt and, finally, the vegetable oil, and gently whisk or stir to mix until you have a uniformly vibrant gloop! Pour or scrape out the yogurt into a dish in which the chicken pieces can fit in a single layer; I use a rectangular Pyrex dish measuring 32x24cm/13x9½in. Add the sambal oelek, kecap manis, tamarind paste, grated ginger and garlic, followed by the cinnamon, cardamom, ground turmeric, salt and, finally, the vegetable oil, and gently whisk or stir to mix until you have a uniformly vibrant gloop! Now add the skinless, bone-in chicken thighs to the marinade, swiping them in the mixture so that they’re all coated by it, and leave to marinate while you prepare and cook the onions. Now add the skinless, bone-in chicken thighs to the marinade, swiping them in the mixture so that they’re all coated by it, and leave to marinate while you prepare and cook the onions. To cook the chicken, heat the oil in a large (and, importantly, wide) pan or casserole, that’s non-stick, sturdy and comes with a lid, and that can take the chicken in a single layer; I use a pan that’s 31cm/12½in in diameter, but if you haven’t got a pan big enough it might be better to cook the chicken in two batches. Cook the onions on high for the first 5 minutes, then continue to cook – stirring frequently – for another 20–30 minutes, turning down the heat if they look as if they’re colouring or crisping up: you want these soft, but pale. To cook the chicken, heat the oil in a large (and, importantly, wide) pan or casserole, that’s non-stick, sturdy and comes with a lid, and that can take the chicken in a single layer; I use a pan that’s 31cm/12½in in diameter, but if you haven’t got a pan big enough it might be better to cook the chicken in two batches. Cook the onions on high for the first 5 minutes, then continue to cook – stirring frequently – for another 20–30 minutes, turning down the heat if they look as if they’re colouring or crisping up: you want these soft, but pale. Once the onions are ready, take the chicken pieces out of the marinade with a pair of tongs or a couple of forks, and arrange them bone-side down in the pan, pushing the onions over them as you go. Once all the chicken is in the pan, scrape out any marinade remaining in the dish over the chicken, turn the heat to high, clamp on the lid, and cook for 15 minutes at a fast simmer. Once the onions are ready, take the chicken pieces out of the marinade with a pair of tongs or a couple of forks, and arrange them bone-side down in the pan, pushing the onions over them as you go. Once all the chicken is in the pan, scrape out any marinade remaining in the dish over the chicken, turn the heat to high, clamp on the lid, and cook for 15 minutes at a fast simmer. Take the lid off the pan and turn the chicken pieces over, mixing them in the sauce as you do so. Let simmer away robustly for a further 30 minutes, this time uncovered, keeping an eye on the pan, and spooning some of the sauce over the chicken pieces every now and again, until the chicken’s cooked through, and the sauce richly coloured, reduced and thickened, just cleaving to the chicken. You may need to remove the chicken thighs and give the sauce a bit of bubbling on its own if it’s still runny; so much depends on the size of the pan you’re using. Take the lid off the pan and turn the chicken pieces over, mixing them in the sauce as you do so. Let simmer away robustly for a further 30 minutes, this time uncovered, keeping an eye on the pan, and spooning some of the sauce over the chicken pieces every now and again, until the chicken’s cooked through, and the sauce richly coloured, reduced and thickened, just cleaving to the chicken. You may need to remove the chicken thighs and give the sauce a bit of bubbling on its own if it’s still runny; so much depends on the size of the pan you’re using. Put the chicken and its scant sauce back in the (now washed up!) dish it marinaded in earlier to cool, then cover and refrigerate overnight or for a couple of days. While you can serve the biryani with the chicken thighs whole, it will go a lot further (and be easier to eat) if you debone them at this stage, tearing them into chunks when you reheat them later. Put the chicken and its scant sauce back in the (now washed up!) dish it marinaded in earlier to cool, then cover and refrigerate overnight or for a couple of days. While you can serve the biryani with the chicken thighs whole, it will go a lot further (and be easier to eat) if you debone them at this stage, tearing them into chunks when you reheat them later. When you’re ready to proceed with the biryani, whether it’s a day later or two days later, you can make a start on the rice. I begin with scenting the water it’s going to cook in to make the rice gorgeously aromatic. So, drop the cardamom pods into a large pan with a good sturdy base and a tightly fitting lid (I use one of 26cm/10½in diameter, with a capacity of 5.3 litres) followed by the cinnamon stick or sticks, cloves, star anise, desiccated coconut and pink peppercorns – which looks beautifully christmassy. Pour over 2 litres/3½ pints water, add the salt, lime juice and sesame oil and bring to a boil with the lid on. Once it comes to the boil, you can switch the heat off, and leave it on the warm hob, covered, to let the water gloriously infuse. When you’re ready to proceed with the biryani, whether it’s a day later or two days later, you can make a start on the rice. I begin with scenting the water it’s going to cook in to make the rice gorgeously aromatic. So, drop the cardamom pods into a large pan with a good sturdy base and a tightly fitting lid (I use one of 26cm/10½in diameter, with a capacity of 5.3 litres) followed by the cinnamon stick or sticks, cloves, star anise, desiccated coconut and pink peppercorns – which looks beautifully christmassy. Pour over 2 litres/3½ pints water, add the salt, lime juice and sesame oil and bring to a boil with the lid on. Once it comes to the boil, you can switch the heat off, and leave it on the warm hob, covered, to let the water gloriously infuse. Meanwhile, rinse the rice and leave it in a bowl covered with cold water to soak for 30 minutes. Towards the end of its soaking time, put the chicken thighs back in the pan you cooked them in to reheat gently, and bring the aromatic water to the boil. And do read Step 13 now as you might want to get started on it at this stage, too. Meanwhile, rinse the rice and leave it in a bowl covered with cold water to soak for 30 minutes. Towards the end of its soaking time, put the chicken thighs back in the pan you cooked them in to reheat gently, and bring the aromatic water to the boil. And do read Step 13 now as you might want to get started on it at this stage, too. When the rice has had its 30 minutes’ soaking, drain it well, and use a slotted spoon to add the rice gradually to the boiling scented water; if you dump it in all at once, it’ll make the temperature of the water drop too much. Put the lid on to let it come back to a boil faster (though keep checking it has come back to a proper boil), and once it has, boil for 2 minutes with the lid on. Test the rice is cooked enough by rubbing a grain of rice between your fingers to see if it breaks into 2 or 3 bits, before draining well. When the rice has had its 30 minutes’ soaking, drain it well, and use a slotted spoon to add the rice gradually to the boiling scented water; if you dump it in all at once, it’ll make the temperature of the water drop too much. Put the lid on to let it come back to a boil faster (though keep checking it has come back to a proper boil), and once it has, boil for 2 minutes with the lid on. Test the rice is cooked enough by rubbing a grain of rice between your fingers to see if it breaks into 2 or 3 bits, before draining well. Wipe the pan out well, and brush the bottom with a teaspoon of sesame oil, then spoon in half of the rice. Scatter over half of the toasted cumin seeds, half of the desiccated coconut, and half of the cranberries – not remotely Indonesian, but it is Christmas! – and arrange the re-heated chicken thighs in an even layer on top of the rice, scraping over any sauce that remains in their pan. Cover with the rest of the rice, and scatter again with the remaining cumin, coconut and cranberries. Wipe the pan out well, and brush the bottom with a teaspoon of sesame oil, then spoon in half of the rice. Scatter over half of the toasted cumin seeds, half of the desiccated coconut, and half of the cranberries – not remotely Indonesian, but it is Christmas! – and arrange the re-heated chicken thighs in an even layer on top of the rice, scraping over any sauce that remains in their pan. Cover with the rest of the rice, and scatter again with the remaining cumin, coconut and cranberries. Make a tight seal on top of the pot with kitchen foil and then put the lid on. Place over medium heat for 4–5 minutes, to let the steam build up – you should be able to hear when it starts bubbling – and then turn down for a further 15–16 minutes more on low, to give it 20 minutes in total. And if you didn’t check out Step 13 when the rice was soaking, lose no time in doing so now! Make a tight seal on top of the pot with kitchen foil and then put the lid on. Place over medium heat for 4–5 minutes, to let the steam build up – you should be able to hear when it starts bubbling – and then turn down for a further 15–16 minutes more on low, to give it 20 minutes in total. And if you didn’t check out Step 13 when the rice was soaking, lose no time in doing so now! Turn off the flame (or take the pan off the heat) and carefully remove the foil – you should be greeted with a gentle puff of steam – and replace it with a clean tea towel, then clamp the lid back on, and leave for a further 20 minutes off the heat, though more wouldn’t matter. Turn off the flame (or take the pan off the heat) and carefully remove the foil – you should be greeted with a gentle puff of steam – and replace it with a clean tea towel, then clamp the lid back on, and leave for a further 20 minutes off the heat, though more wouldn’t matter. I did ask you to make sure you kept the skin from the chicken thighs, and here’s why! While the biryani steams, you magically turn the chicken skin into crisp sheets and shards of crackling. You could fry these in a pan, but if you have an air fryer all you do is cook them at the hottest it will go (after preheating at maximum temperature for 5 minutes) for 12–18 minutes (depending on the model you’re using) in batches as needed, then leave to cool. Do keep the golden chicken fat – the schmalz that the skins give off – for later delicious use. I did ask you to make sure you kept the skin from the chicken thighs, and here’s why! While the biryani steams, you magically turn the chicken skin into crisp sheets and shards of crackling. You could fry these in a pan, but if you have an air fryer all you do is cook them at the hottest it will go (after preheating at maximum temperature for 5 minutes) for 12–18 minutes (depending on the model you’re using) in batches as needed, then leave to cool. Do keep the golden chicken fat – the schmalz that the skins give off – for later delicious use. When the biryani’s completed its steaming, spoon it out tenderly onto a platter or a large dish, arranging the chicken and meat to their best advantage. Scrape out the bottom of the pot well, making sure to add any crispy bits on top. Crumble over the chicken crackling and scatter with freshly chopped coriander. When the biryani’s completed its steaming, spoon it out tenderly onto a platter or a large dish, arranging the chicken and meat to their best advantage. Scrape out the bottom of the pot well, making sure to add any crispy bits on top. Crumble over the chicken crackling and scatter with freshly chopped coriander."
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} | 2fe96e2e427155cf50d833b99628483d4650f2aa683c9d08ef84d97002350605 | Chicken and rosewater biryani recipe
In a shallow bowl large enough to contain all the chicken pieces, combine all the marinade ingredients. Toss to coat well and then set aside to marinate for an hour.For the crisp fried onions, heat the vegetable oil in a sturdy pan or karahi over a medium heat until hot but not smoking (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onions and fry for 10–15 minutes, or until deep golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Set aside. Pour off all but about three tablespoons of the oil from the pan. (You can pour the oil off into a jug and set aside for another use.)Add the whole spices to the pan and fry for one minute. Add the chicken and its marinade, bring to a simmer, then stir in the tomatoes and salt. Simmer over a medium heat for 20 minutes, or until the chicken is cooked through and the sauce is clinging to the chicken (add a splash of water to the pan if it catches on the bottom). It’s important that the sauce is almost dry by this stage and just coating the chicken. Keep it warm on a low heat while you cook the rice.For the rice, drain the soaked rice and tip into a large pan of boiling, salted (at a rate of one teaspoon per litre of water) water for 5-7 minutes, or until the rice is just tender but still firm. Drain well. Test that the rice is cooked by squeezing a grain between your fingers – it should be soft and break up at the edges, but stay firm in the middle.Assemble the biryani straight away while the rice is still hot – you are aiming for five layers: rice, chicken, rice, chicken, rice. First pour about three tablespoons of water and half of the ghee into a deep, heavy-based cooking pot or casserole, then spoon in a third of the rice. Sprinkle over about a third of the saffron milk and rosewater, then spread with half of the chicken mixture and a third of the fried onions. Add another third of the rice and repeat as above, using the rest of the chicken. Top with the remaining rice and splash with the remaining saffron milk and rosewater. Set the remaining fried onions aside for now. Drizzle the remaining ghee around the edges of the rice so that it drips down the inside of the pan.Cover with a well-fitting lid. Put over a high heat to get the ghee hot and some steam going – lift up the lid to check. As soon as you see steam rising, turn down to a very low heat and cook for 30 minutes.Spoon out onto a large serving platter and scatter with the rest of the crisp onions and toasted cashews and pistachios. Serve with raita. In a shallow bowl large enough to contain all the chicken pieces, combine all the marinade ingredients. Toss to coat well and then set aside to marinate for an hour. In a shallow bowl large enough to contain all the chicken pieces, combine all the marinade ingredients. Toss to coat well and then set aside to marinate for an hour. For the crisp fried onions, heat the vegetable oil in a sturdy pan or karahi over a medium heat until hot but not smoking (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onions and fry for 10–15 minutes, or until deep golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Set aside. Pour off all but about three tablespoons of the oil from the pan. (You can pour the oil off into a jug and set aside for another use.) For the crisp fried onions, heat the vegetable oil in a sturdy pan or karahi over a medium heat until hot but not smoking (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onions and fry for 10–15 minutes, or until deep golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Set aside. Pour off all but about three tablespoons of the oil from the pan. (You can pour the oil off into a jug and set aside for another use.) Add the whole spices to the pan and fry for one minute. Add the chicken and its marinade, bring to a simmer, then stir in the tomatoes and salt. Simmer over a medium heat for 20 minutes, or until the chicken is cooked through and the sauce is clinging to the chicken (add a splash of water to the pan if it catches on the bottom). It’s important that the sauce is almost dry by this stage and just coating the chicken. Keep it warm on a low heat while you cook the rice. Add the whole spices to the pan and fry for one minute. Add the chicken and its marinade, bring to a simmer, then stir in the tomatoes and salt. Simmer over a medium heat for 20 minutes, or until the chicken is cooked through and the sauce is clinging to the chicken (add a splash of water to the pan if it catches on the bottom). It’s important that the sauce is almost dry by this stage and just coating the chicken. Keep it warm on a low heat while you cook the rice. For the rice, drain the soaked rice and tip into a large pan of boiling, salted (at a rate of one teaspoon per litre of water) water for 5-7 minutes, or until the rice is just tender but still firm. Drain well. Test that the rice is cooked by squeezing a grain between your fingers – it should be soft and break up at the edges, but stay firm in the middle. For the rice, drain the soaked rice and tip into a large pan of boiling, salted (at a rate of one teaspoon per litre of water) water for 5-7 minutes, or until the rice is just tender but still firm. Drain well. Test that the rice is cooked by squeezing a grain between your fingers – it should be soft and break up at the edges, but stay firm in the middle. Assemble the biryani straight away while the rice is still hot – you are aiming for five layers: rice, chicken, rice, chicken, rice. First pour about three tablespoons of water and half of the ghee into a deep, heavy-based cooking pot or casserole, then spoon in a third of the rice. Sprinkle over about a third of the saffron milk and rosewater, then spread with half of the chicken mixture and a third of the fried onions. Assemble the biryani straight away while the rice is still hot – you are aiming for five layers: rice, chicken, rice, chicken, rice. First pour about three tablespoons of water and half of the ghee into a deep, heavy-based cooking pot or casserole, then spoon in a third of the rice. Sprinkle over about a third of the saffron milk and rosewater, then spread with half of the chicken mixture and a third of the fried onions. Add another third of the rice and repeat as above, using the rest of the chicken. Top with the remaining rice and splash with the remaining saffron milk and rosewater. Set the remaining fried onions aside for now. Drizzle the remaining ghee around the edges of the rice so that it drips down the inside of the pan. Add another third of the rice and repeat as above, using the rest of the chicken. Top with the remaining rice and splash with the remaining saffron milk and rosewater. Set the remaining fried onions aside for now. Drizzle the remaining ghee around the edges of the rice so that it drips down the inside of the pan. Cover with a well-fitting lid. Put over a high heat to get the ghee hot and some steam going – lift up the lid to check. As soon as you see steam rising, turn down to a very low heat and cook for 30 minutes. Cover with a well-fitting lid. Put over a high heat to get the ghee hot and some steam going – lift up the lid to check. As soon as you see steam rising, turn down to a very low heat and cook for 30 minutes. Spoon out onto a large serving platter and scatter with the rest of the crisp onions and toasted cashews and pistachios. Serve with raita. Spoon out onto a large serving platter and scatter with the rest of the crisp onions and toasted cashews and pistachios. Serve with raita. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Chicken and rosewater biryani recipe",
"content": "In a shallow bowl large enough to contain all the chicken pieces, combine all the marinade ingredients. Toss to coat well and then set aside to marinate for an hour.For the crisp fried onions, heat the vegetable oil in a sturdy pan or karahi over a medium heat until hot but not smoking (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onions and fry for 10–15 minutes, or until deep golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Set aside. Pour off all but about three tablespoons of the oil from the pan. (You can pour the oil off into a jug and set aside for another use.)Add the whole spices to the pan and fry for one minute. Add the chicken and its marinade, bring to a simmer, then stir in the tomatoes and salt. Simmer over a medium heat for 20 minutes, or until the chicken is cooked through and the sauce is clinging to the chicken (add a splash of water to the pan if it catches on the bottom). It’s important that the sauce is almost dry by this stage and just coating the chicken. Keep it warm on a low heat while you cook the rice.For the rice, drain the soaked rice and tip into a large pan of boiling, salted (at a rate of one teaspoon per litre of water) water for 5-7 minutes, or until the rice is just tender but still firm. Drain well. Test that the rice is cooked by squeezing a grain between your fingers – it should be soft and break up at the edges, but stay firm in the middle.Assemble the biryani straight away while the rice is still hot – you are aiming for five layers: rice, chicken, rice, chicken, rice. First pour about three tablespoons of water and half of the ghee into a deep, heavy-based cooking pot or casserole, then spoon in a third of the rice. Sprinkle over about a third of the saffron milk and rosewater, then spread with half of the chicken mixture and a third of the fried onions. Add another third of the rice and repeat as above, using the rest of the chicken. Top with the remaining rice and splash with the remaining saffron milk and rosewater. Set the remaining fried onions aside for now. Drizzle the remaining ghee around the edges of the rice so that it drips down the inside of the pan.Cover with a well-fitting lid. Put over a high heat to get the ghee hot and some steam going – lift up the lid to check. As soon as you see steam rising, turn down to a very low heat and cook for 30 minutes.Spoon out onto a large serving platter and scatter with the rest of the crisp onions and toasted cashews and pistachios. Serve with raita. In a shallow bowl large enough to contain all the chicken pieces, combine all the marinade ingredients. Toss to coat well and then set aside to marinate for an hour. In a shallow bowl large enough to contain all the chicken pieces, combine all the marinade ingredients. Toss to coat well and then set aside to marinate for an hour. For the crisp fried onions, heat the vegetable oil in a sturdy pan or karahi over a medium heat until hot but not smoking (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onions and fry for 10–15 minutes, or until deep golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Set aside. Pour off all but about three tablespoons of the oil from the pan. (You can pour the oil off into a jug and set aside for another use.) For the crisp fried onions, heat the vegetable oil in a sturdy pan or karahi over a medium heat until hot but not smoking (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the onions and fry for 10–15 minutes, or until deep golden-brown. Remove with a slotted spoon and drain on a plate lined with kitchen paper. Set aside. Pour off all but about three tablespoons of the oil from the pan. (You can pour the oil off into a jug and set aside for another use.) Add the whole spices to the pan and fry for one minute. Add the chicken and its marinade, bring to a simmer, then stir in the tomatoes and salt. Simmer over a medium heat for 20 minutes, or until the chicken is cooked through and the sauce is clinging to the chicken (add a splash of water to the pan if it catches on the bottom). It’s important that the sauce is almost dry by this stage and just coating the chicken. Keep it warm on a low heat while you cook the rice. Add the whole spices to the pan and fry for one minute. Add the chicken and its marinade, bring to a simmer, then stir in the tomatoes and salt. Simmer over a medium heat for 20 minutes, or until the chicken is cooked through and the sauce is clinging to the chicken (add a splash of water to the pan if it catches on the bottom). It’s important that the sauce is almost dry by this stage and just coating the chicken. Keep it warm on a low heat while you cook the rice. For the rice, drain the soaked rice and tip into a large pan of boiling, salted (at a rate of one teaspoon per litre of water) water for 5-7 minutes, or until the rice is just tender but still firm. Drain well. Test that the rice is cooked by squeezing a grain between your fingers – it should be soft and break up at the edges, but stay firm in the middle. For the rice, drain the soaked rice and tip into a large pan of boiling, salted (at a rate of one teaspoon per litre of water) water for 5-7 minutes, or until the rice is just tender but still firm. Drain well. Test that the rice is cooked by squeezing a grain between your fingers – it should be soft and break up at the edges, but stay firm in the middle. Assemble the biryani straight away while the rice is still hot – you are aiming for five layers: rice, chicken, rice, chicken, rice. First pour about three tablespoons of water and half of the ghee into a deep, heavy-based cooking pot or casserole, then spoon in a third of the rice. Sprinkle over about a third of the saffron milk and rosewater, then spread with half of the chicken mixture and a third of the fried onions. Assemble the biryani straight away while the rice is still hot – you are aiming for five layers: rice, chicken, rice, chicken, rice. First pour about three tablespoons of water and half of the ghee into a deep, heavy-based cooking pot or casserole, then spoon in a third of the rice. Sprinkle over about a third of the saffron milk and rosewater, then spread with half of the chicken mixture and a third of the fried onions. Add another third of the rice and repeat as above, using the rest of the chicken. Top with the remaining rice and splash with the remaining saffron milk and rosewater. Set the remaining fried onions aside for now. Drizzle the remaining ghee around the edges of the rice so that it drips down the inside of the pan. Add another third of the rice and repeat as above, using the rest of the chicken. Top with the remaining rice and splash with the remaining saffron milk and rosewater. Set the remaining fried onions aside for now. Drizzle the remaining ghee around the edges of the rice so that it drips down the inside of the pan. Cover with a well-fitting lid. Put over a high heat to get the ghee hot and some steam going – lift up the lid to check. As soon as you see steam rising, turn down to a very low heat and cook for 30 minutes. Cover with a well-fitting lid. Put over a high heat to get the ghee hot and some steam going – lift up the lid to check. As soon as you see steam rising, turn down to a very low heat and cook for 30 minutes. Spoon out onto a large serving platter and scatter with the rest of the crisp onions and toasted cashews and pistachios. Serve with raita. Spoon out onto a large serving platter and scatter with the rest of the crisp onions and toasted cashews and pistachios. Serve with raita."
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} | e23df3d87b1b0dc2e0cd4ae8ff3496114d1e64d6658e73c34d8be5a06026050b | Spiced chicken with mushrooms and garlic toast recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_chicken_with_wild_39868_16x9.jpg Ras-el-hanout-spiced chicken and herby wild mushrooms make a wonderful pair, drizzled in a rich chicken dressing and served with chargrilled, garlicky sourdough. 2 tbsp ras-el-hanout1.2kg/2Ib 10oz whole chicken, spatchcockedsprig rosemary, leaves pickedsprig thyme, leaves picked10 sage leaves1 lemon, zest and juice 2 garlic bulbs, halved across the equator olive oilhandful tarragon or parsley, to servesalt and freshly ground black pepper 2 tbsp ras-el-hanout 1.2kg/2Ib 10oz whole chicken, spatchcocked sprig rosemary, leaves picked sprig thyme, leaves picked 10 sage leaves 1 lemon, zest and juice 2 garlic bulbs, halved across the equator olive oil handful tarragon or parsley, to serve salt and freshly ground black pepper 600ml/1 pint hot chicken stock 50ml/2fl oz olive oil2 tbsp sherry vinegarhandful chopped rosemary, thyme and sage 600ml/1 pint hot chicken stock 50ml/2fl oz olive oil 2 tbsp sherry vinegar handful chopped rosemary, thyme and sage 2 tbsp olive oil500g/1lb 2oz mixed wild mushrooms (such as chanterelles, trompettes and girolles) 2 tbsp butter 2 tbsp olive oil 500g/1lb 2oz mixed wild mushrooms (such as chanterelles, trompettes and girolles) 2 tbsp butter 6 slices sourdougholive oil, for drizzling 6 slices sourdough olive oil, for drizzling Method Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing.Rub the ras-el-hanout evenly into the chicken and season well. Place the chicken on the barbecue and grill over an indirect heat. Cook until the chicken is golden, with nice bar marks on both sides.Transfer the chicken to a large cast iron casserole dish and add half the herbs, the lemon zest and juice. Smash 3 of the garlic halves with the blunt side of a knife (reserving one garlic half for the toast) and add to the pan. Drizzle with olive oil. Cover with a lid, place back on the grill and cook for 20–30 minutes until cooked through. To make the dressing, pour the chicken stock into a pan and reduce by half. Add the herbs and leave to cool and infuse.Pour the herby stock into a jam jar, followed by the olive oil and sherry vinegar. Season with salt and pepper and shake to mix.To make the mushrooms, place a pan over a high heat and add the olive oil and mushrooms. Season generously and stir through the remaining rosemary, thyme and sage. Cook until golden brown and crisp, then stir through the butter. Add to the chicken pan.To make the garlic toast, drizzle the bread in olive oil and rub the sides of each slice with the remaining garlic half. Place the bread on the barbecue and grill until charred on both sides.To serve, drizzle the dressing over the chicken and mushrooms. Tuck the garlic toast under the chicken and mushrooms in the casserole dish, then scatter over the tarragon or parsley and some black pepper. Serve from the pan for everyone to tuck in. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing. Rub the ras-el-hanout evenly into the chicken and season well. Rub the ras-el-hanout evenly into the chicken and season well. Place the chicken on the barbecue and grill over an indirect heat. Cook until the chicken is golden, with nice bar marks on both sides. Place the chicken on the barbecue and grill over an indirect heat. Cook until the chicken is golden, with nice bar marks on both sides. Transfer the chicken to a large cast iron casserole dish and add half the herbs, the lemon zest and juice. Smash 3 of the garlic halves with the blunt side of a knife (reserving one garlic half for the toast) and add to the pan. Drizzle with olive oil. Cover with a lid, place back on the grill and cook for 20–30 minutes until cooked through. Transfer the chicken to a large cast iron casserole dish and add half the herbs, the lemon zest and juice. Smash 3 of the garlic halves with the blunt side of a knife (reserving one garlic half for the toast) and add to the pan. Drizzle with olive oil. Cover with a lid, place back on the grill and cook for 20–30 minutes until cooked through. To make the dressing, pour the chicken stock into a pan and reduce by half. Add the herbs and leave to cool and infuse. To make the dressing, pour the chicken stock into a pan and reduce by half. Add the herbs and leave to cool and infuse. Pour the herby stock into a jam jar, followed by the olive oil and sherry vinegar. Season with salt and pepper and shake to mix. Pour the herby stock into a jam jar, followed by the olive oil and sherry vinegar. Season with salt and pepper and shake to mix. To make the mushrooms, place a pan over a high heat and add the olive oil and mushrooms. Season generously and stir through the remaining rosemary, thyme and sage. Cook until golden brown and crisp, then stir through the butter. Add to the chicken pan. To make the mushrooms, place a pan over a high heat and add the olive oil and mushrooms. Season generously and stir through the remaining rosemary, thyme and sage. Cook until golden brown and crisp, then stir through the butter. Add to the chicken pan. To make the garlic toast, drizzle the bread in olive oil and rub the sides of each slice with the remaining garlic half. Place the bread on the barbecue and grill until charred on both sides. To make the garlic toast, drizzle the bread in olive oil and rub the sides of each slice with the remaining garlic half. Place the bread on the barbecue and grill until charred on both sides. To serve, drizzle the dressing over the chicken and mushrooms. Tuck the garlic toast under the chicken and mushrooms in the casserole dish, then scatter over the tarragon or parsley and some black pepper. Serve from the pan for everyone to tuck in. To serve, drizzle the dressing over the chicken and mushrooms. Tuck the garlic toast under the chicken and mushrooms in the casserole dish, then scatter over the tarragon or parsley and some black pepper. Serve from the pan for everyone to tuck in. | {
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"title": "Spiced chicken with mushrooms and garlic toast recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_chicken_with_wild_39868_16x9.jpg Ras-el-hanout-spiced chicken and herby wild mushrooms make a wonderful pair, drizzled in a rich chicken dressing and served with chargrilled, garlicky sourdough. 2 tbsp ras-el-hanout1.2kg/2Ib 10oz whole chicken, spatchcockedsprig rosemary, leaves pickedsprig thyme, leaves picked10 sage leaves1 lemon, zest and juice 2 garlic bulbs, halved across the equator olive oilhandful tarragon or parsley, to servesalt and freshly ground black pepper 2 tbsp ras-el-hanout 1.2kg/2Ib 10oz whole chicken, spatchcocked sprig rosemary, leaves picked sprig thyme, leaves picked 10 sage leaves 1 lemon, zest and juice 2 garlic bulbs, halved across the equator olive oil handful tarragon or parsley, to serve salt and freshly ground black pepper 600ml/1 pint hot chicken stock 50ml/2fl oz olive oil2 tbsp sherry vinegarhandful chopped rosemary, thyme and sage 600ml/1 pint hot chicken stock 50ml/2fl oz olive oil 2 tbsp sherry vinegar handful chopped rosemary, thyme and sage 2 tbsp olive oil500g/1lb 2oz mixed wild mushrooms (such as chanterelles, trompettes and girolles) 2 tbsp butter 2 tbsp olive oil 500g/1lb 2oz mixed wild mushrooms (such as chanterelles, trompettes and girolles) 2 tbsp butter 6 slices sourdougholive oil, for drizzling 6 slices sourdough olive oil, for drizzling Method Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing.Rub the ras-el-hanout evenly into the chicken and season well. Place the chicken on the barbecue and grill over an indirect heat. Cook until the chicken is golden, with nice bar marks on both sides.Transfer the chicken to a large cast iron casserole dish and add half the herbs, the lemon zest and juice. Smash 3 of the garlic halves with the blunt side of a knife (reserving one garlic half for the toast) and add to the pan. Drizzle with olive oil. Cover with a lid, place back on the grill and cook for 20–30 minutes until cooked through. To make the dressing, pour the chicken stock into a pan and reduce by half. Add the herbs and leave to cool and infuse.Pour the herby stock into a jam jar, followed by the olive oil and sherry vinegar. Season with salt and pepper and shake to mix.To make the mushrooms, place a pan over a high heat and add the olive oil and mushrooms. Season generously and stir through the remaining rosemary, thyme and sage. Cook until golden brown and crisp, then stir through the butter. Add to the chicken pan.To make the garlic toast, drizzle the bread in olive oil and rub the sides of each slice with the remaining garlic half. Place the bread on the barbecue and grill until charred on both sides.To serve, drizzle the dressing over the chicken and mushrooms. Tuck the garlic toast under the chicken and mushrooms in the casserole dish, then scatter over the tarragon or parsley and some black pepper. Serve from the pan for everyone to tuck in. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing. Rub the ras-el-hanout evenly into the chicken and season well. Rub the ras-el-hanout evenly into the chicken and season well. Place the chicken on the barbecue and grill over an indirect heat. Cook until the chicken is golden, with nice bar marks on both sides. Place the chicken on the barbecue and grill over an indirect heat. Cook until the chicken is golden, with nice bar marks on both sides. Transfer the chicken to a large cast iron casserole dish and add half the herbs, the lemon zest and juice. Smash 3 of the garlic halves with the blunt side of a knife (reserving one garlic half for the toast) and add to the pan. Drizzle with olive oil. Cover with a lid, place back on the grill and cook for 20–30 minutes until cooked through. Transfer the chicken to a large cast iron casserole dish and add half the herbs, the lemon zest and juice. Smash 3 of the garlic halves with the blunt side of a knife (reserving one garlic half for the toast) and add to the pan. Drizzle with olive oil. Cover with a lid, place back on the grill and cook for 20–30 minutes until cooked through. To make the dressing, pour the chicken stock into a pan and reduce by half. Add the herbs and leave to cool and infuse. To make the dressing, pour the chicken stock into a pan and reduce by half. Add the herbs and leave to cool and infuse. Pour the herby stock into a jam jar, followed by the olive oil and sherry vinegar. Season with salt and pepper and shake to mix. Pour the herby stock into a jam jar, followed by the olive oil and sherry vinegar. Season with salt and pepper and shake to mix. To make the mushrooms, place a pan over a high heat and add the olive oil and mushrooms. Season generously and stir through the remaining rosemary, thyme and sage. Cook until golden brown and crisp, then stir through the butter. Add to the chicken pan. To make the mushrooms, place a pan over a high heat and add the olive oil and mushrooms. Season generously and stir through the remaining rosemary, thyme and sage. Cook until golden brown and crisp, then stir through the butter. Add to the chicken pan. To make the garlic toast, drizzle the bread in olive oil and rub the sides of each slice with the remaining garlic half. Place the bread on the barbecue and grill until charred on both sides. To make the garlic toast, drizzle the bread in olive oil and rub the sides of each slice with the remaining garlic half. Place the bread on the barbecue and grill until charred on both sides. To serve, drizzle the dressing over the chicken and mushrooms. Tuck the garlic toast under the chicken and mushrooms in the casserole dish, then scatter over the tarragon or parsley and some black pepper. Serve from the pan for everyone to tuck in. To serve, drizzle the dressing over the chicken and mushrooms. Tuck the garlic toast under the chicken and mushrooms in the casserole dish, then scatter over the tarragon or parsley and some black pepper. Serve from the pan for everyone to tuck in."
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} | 335665227d3b5968a1fb80f422bff3cf3a9fef99f3a49679bc8b976446b6ab6d | Slow cooker chicken chasseur recipe
An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_05752_16x9.jpg Browning the meat for this slow cooker version of chicken chasseur is a really worthwhile step – it gives such a depth of flavour to the finished dish alongside smoky bacon and rich mushrooms. 3 tbsp plain flour8 chicken thighs, bone in and skin on150–175g/5½–6oz smoked bacon lardons 1–2 tbsp olive or vegetable oil1 onion, chopped4 large garlic cloves, sliced185ml/6½fl oz white wine 1 chicken stock pot or cube2 tbsp tomato purée4 bay leavesknob of butter (roughly 15g/½oz)200g/7oz mixed mushrooms, such as chestnut or button, larger ones halved or sliced 2 tbsp chopped fresh tarragon or flatleaf parsley freshly ground black pepper 3 tbsp plain flour 8 chicken thighs, bone in and skin on 150–175g/5½–6oz smoked bacon lardons 1–2 tbsp olive or vegetable oil 1 onion, chopped 4 large garlic cloves, sliced 185ml/6½fl oz white wine 1 chicken stock pot or cube 2 tbsp tomato purée 4 bay leaves knob of butter (roughly 15g/½oz) 200g/7oz mixed mushrooms, such as chestnut or button, larger ones halved or sliced 2 tbsp chopped fresh tarragon or flatleaf parsley freshly ground black pepper Method Season the flour with some black pepper. Toss the chicken thighs well in the seasoned flour in the pot of a slow cooker. Lift out the thighs, shaking off any excess flour so it falls back into the pot, and set the thighs aside. Add the lardons to a cold, large, heavy-bottomed frying pan. Fry over a low heat until the bacon is crisp and golden. Use a slotted spoon to transfer the lardons to the slow cooker pot, leaving as much of the fat in the pan as possible.Add 1 tablespoon oil to the frying pan with half of the chicken thighs, skin-side down, and fry over a medium heat until really crispy and golden brown on all sides. Repeat with the remaining thighs, adding a splash more oil if the pan looks dry, although some fat should render from the chicken skin too. Transfer the thighs to a plate.Add the onion and garlic to the lardons in the slow cooker pot. Stir until the excess flour has mostly disappeared, then add the wine, stock pot, tomato purée, bay leaves and 450ml/16fl oz water. Add the chicken, skin-side up, then cover with the lid and cook on low for 6 hours until the chicken is very tender (or on high for 4 hours).Just before serving, heat the butter in a frying pan and fry the mushrooms over a high heat until golden brown. Stir into the chicken chasseur with the tarragon. Season the flour with some black pepper. Toss the chicken thighs well in the seasoned flour in the pot of a slow cooker. Lift out the thighs, shaking off any excess flour so it falls back into the pot, and set the thighs aside. Season the flour with some black pepper. Toss the chicken thighs well in the seasoned flour in the pot of a slow cooker. Lift out the thighs, shaking off any excess flour so it falls back into the pot, and set the thighs aside. Add the lardons to a cold, large, heavy-bottomed frying pan. Fry over a low heat until the bacon is crisp and golden. Use a slotted spoon to transfer the lardons to the slow cooker pot, leaving as much of the fat in the pan as possible. Add the lardons to a cold, large, heavy-bottomed frying pan. Fry over a low heat until the bacon is crisp and golden. Use a slotted spoon to transfer the lardons to the slow cooker pot, leaving as much of the fat in the pan as possible. Add 1 tablespoon oil to the frying pan with half of the chicken thighs, skin-side down, and fry over a medium heat until really crispy and golden brown on all sides. Repeat with the remaining thighs, adding a splash more oil if the pan looks dry, although some fat should render from the chicken skin too. Transfer the thighs to a plate. Add 1 tablespoon oil to the frying pan with half of the chicken thighs, skin-side down, and fry over a medium heat until really crispy and golden brown on all sides. Repeat with the remaining thighs, adding a splash more oil if the pan looks dry, although some fat should render from the chicken skin too. Transfer the thighs to a plate. Add the onion and garlic to the lardons in the slow cooker pot. Stir until the excess flour has mostly disappeared, then add the wine, stock pot, tomato purée, bay leaves and 450ml/16fl oz water. Add the chicken, skin-side up, then cover with the lid and cook on low for 6 hours until the chicken is very tender (or on high for 4 hours). Add the onion and garlic to the lardons in the slow cooker pot. Stir until the excess flour has mostly disappeared, then add the wine, stock pot, tomato purée, bay leaves and 450ml/16fl oz water. Add the chicken, skin-side up, then cover with the lid and cook on low for 6 hours until the chicken is very tender (or on high for 4 hours). Just before serving, heat the butter in a frying pan and fry the mushrooms over a high heat until golden brown. Stir into the chicken chasseur with the tarragon. Just before serving, heat the butter in a frying pan and fry the mushrooms over a high heat until golden brown. Stir into the chicken chasseur with the tarragon. Recipe tips The chicken skins don’t stay crispy once they’re stewed in the slow cooker, so if you’d rather remove them before browning, release with a few snips of some kitchen scissors and pull off. The fat from the skins adds a little extra flavour, but removing them won’t affect the method. | {
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"title": "Slow cooker chicken chasseur recipe",
"content": "An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_05752_16x9.jpg Browning the meat for this slow cooker version of chicken chasseur is a really worthwhile step – it gives such a depth of flavour to the finished dish alongside smoky bacon and rich mushrooms. 3 tbsp plain flour8 chicken thighs, bone in and skin on150–175g/5½–6oz smoked bacon lardons 1–2 tbsp olive or vegetable oil1 onion, chopped4 large garlic cloves, sliced185ml/6½fl oz white wine 1 chicken stock pot or cube2 tbsp tomato purée4 bay leavesknob of butter (roughly 15g/½oz)200g/7oz mixed mushrooms, such as chestnut or button, larger ones halved or sliced 2 tbsp chopped fresh tarragon or flatleaf parsley freshly ground black pepper 3 tbsp plain flour 8 chicken thighs, bone in and skin on 150–175g/5½–6oz smoked bacon lardons 1–2 tbsp olive or vegetable oil 1 onion, chopped 4 large garlic cloves, sliced 185ml/6½fl oz white wine 1 chicken stock pot or cube 2 tbsp tomato purée 4 bay leaves knob of butter (roughly 15g/½oz) 200g/7oz mixed mushrooms, such as chestnut or button, larger ones halved or sliced 2 tbsp chopped fresh tarragon or flatleaf parsley freshly ground black pepper Method Season the flour with some black pepper. Toss the chicken thighs well in the seasoned flour in the pot of a slow cooker. Lift out the thighs, shaking off any excess flour so it falls back into the pot, and set the thighs aside. Add the lardons to a cold, large, heavy-bottomed frying pan. Fry over a low heat until the bacon is crisp and golden. Use a slotted spoon to transfer the lardons to the slow cooker pot, leaving as much of the fat in the pan as possible.Add 1 tablespoon oil to the frying pan with half of the chicken thighs, skin-side down, and fry over a medium heat until really crispy and golden brown on all sides. Repeat with the remaining thighs, adding a splash more oil if the pan looks dry, although some fat should render from the chicken skin too. Transfer the thighs to a plate.Add the onion and garlic to the lardons in the slow cooker pot. Stir until the excess flour has mostly disappeared, then add the wine, stock pot, tomato purée, bay leaves and 450ml/16fl oz water. Add the chicken, skin-side up, then cover with the lid and cook on low for 6 hours until the chicken is very tender (or on high for 4 hours).Just before serving, heat the butter in a frying pan and fry the mushrooms over a high heat until golden brown. Stir into the chicken chasseur with the tarragon. Season the flour with some black pepper. Toss the chicken thighs well in the seasoned flour in the pot of a slow cooker. Lift out the thighs, shaking off any excess flour so it falls back into the pot, and set the thighs aside. Season the flour with some black pepper. Toss the chicken thighs well in the seasoned flour in the pot of a slow cooker. Lift out the thighs, shaking off any excess flour so it falls back into the pot, and set the thighs aside. Add the lardons to a cold, large, heavy-bottomed frying pan. Fry over a low heat until the bacon is crisp and golden. Use a slotted spoon to transfer the lardons to the slow cooker pot, leaving as much of the fat in the pan as possible. Add the lardons to a cold, large, heavy-bottomed frying pan. Fry over a low heat until the bacon is crisp and golden. Use a slotted spoon to transfer the lardons to the slow cooker pot, leaving as much of the fat in the pan as possible. Add 1 tablespoon oil to the frying pan with half of the chicken thighs, skin-side down, and fry over a medium heat until really crispy and golden brown on all sides. Repeat with the remaining thighs, adding a splash more oil if the pan looks dry, although some fat should render from the chicken skin too. Transfer the thighs to a plate. Add 1 tablespoon oil to the frying pan with half of the chicken thighs, skin-side down, and fry over a medium heat until really crispy and golden brown on all sides. Repeat with the remaining thighs, adding a splash more oil if the pan looks dry, although some fat should render from the chicken skin too. Transfer the thighs to a plate. Add the onion and garlic to the lardons in the slow cooker pot. Stir until the excess flour has mostly disappeared, then add the wine, stock pot, tomato purée, bay leaves and 450ml/16fl oz water. Add the chicken, skin-side up, then cover with the lid and cook on low for 6 hours until the chicken is very tender (or on high for 4 hours). Add the onion and garlic to the lardons in the slow cooker pot. Stir until the excess flour has mostly disappeared, then add the wine, stock pot, tomato purée, bay leaves and 450ml/16fl oz water. Add the chicken, skin-side up, then cover with the lid and cook on low for 6 hours until the chicken is very tender (or on high for 4 hours). Just before serving, heat the butter in a frying pan and fry the mushrooms over a high heat until golden brown. Stir into the chicken chasseur with the tarragon. Just before serving, heat the butter in a frying pan and fry the mushrooms over a high heat until golden brown. Stir into the chicken chasseur with the tarragon. Recipe tips The chicken skins don’t stay crispy once they’re stewed in the slow cooker, so if you’d rather remove them before browning, release with a few snips of some kitchen scissors and pull off. The fat from the skins adds a little extra flavour, but removing them won’t affect the method."
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} | a2ac8add64a4d08db4990114875f4a53e2e35dea0b0e805a0dbf89b2f4b83b7c | Beef chow mein recipe
An average of 4.1 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_chow_mein_82449_16x9.jpg Treat your family or friends to a classic Chinese beef chow mein. Once you’ve marinated the steak and prepped the veg this sensational stir-fry is really quick to cook. Each serving provides 545 kcal, 37g protein, 60g carbohydrates (of which 16g sugars), 15.5g fat (of which 3g saturates), 8.5g fibre and 2.5g salt. 450g/1lb rump steak, cut into thin strips 450g/1lb rump steak, cut into thin strips 1 tbsp cornflour2 tbsp dark soy sauce2 tbsp oyster sauce4 tbsp beef stock2 tbsp brown sugar1 tsp sesame oil½ tsp freshly ground black pepper, or to taste 1 tbsp cornflour 2 tbsp dark soy sauce 2 tbsp oyster sauce 4 tbsp beef stock 2 tbsp brown sugar 1 tsp sesame oil ½ tsp freshly ground black pepper, or to taste 1 tbsp vegetable oil4 garlic cloves, crushed5cm/2in piece fresh ginger, peeled and cut into thin strips2 carrots, peeled and julienned200g/7oz mangetout450g/1lb cooked egg noodles200g/7oz beansprouts2 tbsp sesame oil8 spring onions, peeled and chopped 1 tbsp vegetable oil 4 garlic cloves, crushed 5cm/2in piece fresh ginger, peeled and cut into thin strips 2 carrots, peeled and julienned 200g/7oz mangetout 450g/1lb cooked egg noodles 200g/7oz beansprouts 2 tbsp sesame oil 8 spring onions, peeled and chopped Method For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight.To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate.Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes. Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top. For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight. For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight. To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate. To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate. Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes. Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes. Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top. Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top. | {
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"title": "Beef chow mein recipe",
"content": "An average of 4.1 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_chow_mein_82449_16x9.jpg Treat your family or friends to a classic Chinese beef chow mein. Once you’ve marinated the steak and prepped the veg this sensational stir-fry is really quick to cook. Each serving provides 545 kcal, 37g protein, 60g carbohydrates (of which 16g sugars), 15.5g fat (of which 3g saturates), 8.5g fibre and 2.5g salt. 450g/1lb rump steak, cut into thin strips 450g/1lb rump steak, cut into thin strips 1 tbsp cornflour2 tbsp dark soy sauce2 tbsp oyster sauce4 tbsp beef stock2 tbsp brown sugar1 tsp sesame oil½ tsp freshly ground black pepper, or to taste 1 tbsp cornflour 2 tbsp dark soy sauce 2 tbsp oyster sauce 4 tbsp beef stock 2 tbsp brown sugar 1 tsp sesame oil ½ tsp freshly ground black pepper, or to taste 1 tbsp vegetable oil4 garlic cloves, crushed5cm/2in piece fresh ginger, peeled and cut into thin strips2 carrots, peeled and julienned200g/7oz mangetout450g/1lb cooked egg noodles200g/7oz beansprouts2 tbsp sesame oil8 spring onions, peeled and chopped 1 tbsp vegetable oil 4 garlic cloves, crushed 5cm/2in piece fresh ginger, peeled and cut into thin strips 2 carrots, peeled and julienned 200g/7oz mangetout 450g/1lb cooked egg noodles 200g/7oz beansprouts 2 tbsp sesame oil 8 spring onions, peeled and chopped Method For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight.To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate.Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes. Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top. For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight. For the marinade, mix the cornflour and soy sauce, whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to taste and whisk well. Add the beef and leave to marinate for at least 2 hours or ideally overnight. To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate. To make the chow mein, heat the oil in a large wok until very hot; lift the beef out of the marinade (reserving the marinade) and brown in the wok, then transfer to a plate. Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes. Add the garlic and ginger to the wok and stir-fry for 1 minute. Add the carrots and mangetout and stir-fry for 3 minutes. Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top. Add the cooked noodles and beansprouts and return the beef to the wok, then pour over the reserved marinade. Stir well to coat the noodles with the sauce. Serve immediately, with the spring onions sprinkled on top."
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} | 7e9ed15e5bec5c7b4e0c2071c2c16413d99fabd4c74d16e31281b7d497f55ee5 | Prawn toast with quick sweet chilli sauce recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_toast_with_quick_20689_16x9.jpg Who knew it was so easy to make your own prawn toast? This simple, speedy recipe will become a fakeaway favourite, dipped in this no-fuss sweet chilli sauce. 3 garlic cloves, finely chopped1 long red chilli, seeds in, finely chopped4 tbsp red wine vinegar3 tbsp soft light brown sugar1 tbsp light soy sauce, plus extra to serve (optional)1 tsp dark soy sauce 3 garlic cloves, finely chopped 1 long red chilli, seeds in, finely chopped 4 tbsp red wine vinegar 3 tbsp soft light brown sugar 1 tbsp light soy sauce, plus extra to serve (optional) 1 tsp dark soy sauce 100g/3½oz raw peeled king prawns1 large garlic clove, crushed10g/⅓oz coriander, stalks finely chopped, leaves reserved to serve3 spring onions, trimmed and finely chopped, 1 reserved to serve1 tsp sesame oil1 tsp cornflour1 free-range egg white, lightly beatenpinch caster sugar3 slices white country-style or farmhouse bread, crusts removed and cut in half diagonally2 tbsp sesame seedssea salt and freshly ground black pepper3–4 tbsp sunflower or vegetable oil, for frying 100g/3½oz raw peeled king prawns 1 large garlic clove, crushed 10g/⅓oz coriander, stalks finely chopped, leaves reserved to serve 3 spring onions, trimmed and finely chopped, 1 reserved to serve 1 tsp sesame oil 1 tsp cornflour 1 free-range egg white, lightly beaten pinch caster sugar 3 slices white country-style or farmhouse bread, crusts removed and cut in half diagonally 2 tbsp sesame seeds sea salt and freshly ground black pepper 3–4 tbsp sunflower or vegetable oil, for frying Method To make the chilli sauce, put all the ingredients into a small pan and simmer for 4–5 minutes, or until thick and jammy, stirring regularly. Pour into a small heatproof bowl and set aside.To make the prawn toasts, put the prawns into a food processor and pulse a couple of times until roughly chopped. Add the garlic, coriander and spring onions with the sesame oil, cornflour, 1 tablespoon of the egg white, the sugar and a good pinch of salt and pepper. Blend again until well mixed but not smooth. Spread the prawn mixture thickly onto the bread and sprinkle with the sesame seeds. Press the seeds into the prawns to lightly coat.Heat 3 tablespoons of the oil in a large non-stick frying pan over a low-medium heat and cook the toasts prawn-side down for 3–4 minutes, or until the prawns have turned pink and are cooked through. Turn the bread over and cook for about 2 minutes more, or until the bread is golden-brown and crisp.Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping. To make the chilli sauce, put all the ingredients into a small pan and simmer for 4–5 minutes, or until thick and jammy, stirring regularly. Pour into a small heatproof bowl and set aside. To make the chilli sauce, put all the ingredients into a small pan and simmer for 4–5 minutes, or until thick and jammy, stirring regularly. Pour into a small heatproof bowl and set aside. To make the prawn toasts, put the prawns into a food processor and pulse a couple of times until roughly chopped. Add the garlic, coriander and spring onions with the sesame oil, cornflour, 1 tablespoon of the egg white, the sugar and a good pinch of salt and pepper. Blend again until well mixed but not smooth. Spread the prawn mixture thickly onto the bread and sprinkle with the sesame seeds. Press the seeds into the prawns to lightly coat. To make the prawn toasts, put the prawns into a food processor and pulse a couple of times until roughly chopped. Add the garlic, coriander and spring onions with the sesame oil, cornflour, 1 tablespoon of the egg white, the sugar and a good pinch of salt and pepper. Blend again until well mixed but not smooth. Spread the prawn mixture thickly onto the bread and sprinkle with the sesame seeds. Press the seeds into the prawns to lightly coat. Heat 3 tablespoons of the oil in a large non-stick frying pan over a low-medium heat and cook the toasts prawn-side down for 3–4 minutes, or until the prawns have turned pink and are cooked through. Turn the bread over and cook for about 2 minutes more, or until the bread is golden-brown and crisp. Heat 3 tablespoons of the oil in a large non-stick frying pan over a low-medium heat and cook the toasts prawn-side down for 3–4 minutes, or until the prawns have turned pink and are cooked through. Turn the bread over and cook for about 2 minutes more, or until the bread is golden-brown and crisp. Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping. Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping. | {
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"title": "Prawn toast with quick sweet chilli sauce 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/prawn_toast_with_quick_20689_16x9.jpg Who knew it was so easy to make your own prawn toast? This simple, speedy recipe will become a fakeaway favourite, dipped in this no-fuss sweet chilli sauce. 3 garlic cloves, finely chopped1 long red chilli, seeds in, finely chopped4 tbsp red wine vinegar3 tbsp soft light brown sugar1 tbsp light soy sauce, plus extra to serve (optional)1 tsp dark soy sauce 3 garlic cloves, finely chopped 1 long red chilli, seeds in, finely chopped 4 tbsp red wine vinegar 3 tbsp soft light brown sugar 1 tbsp light soy sauce, plus extra to serve (optional) 1 tsp dark soy sauce 100g/3½oz raw peeled king prawns1 large garlic clove, crushed10g/⅓oz coriander, stalks finely chopped, leaves reserved to serve3 spring onions, trimmed and finely chopped, 1 reserved to serve1 tsp sesame oil1 tsp cornflour1 free-range egg white, lightly beatenpinch caster sugar3 slices white country-style or farmhouse bread, crusts removed and cut in half diagonally2 tbsp sesame seedssea salt and freshly ground black pepper3–4 tbsp sunflower or vegetable oil, for frying 100g/3½oz raw peeled king prawns 1 large garlic clove, crushed 10g/⅓oz coriander, stalks finely chopped, leaves reserved to serve 3 spring onions, trimmed and finely chopped, 1 reserved to serve 1 tsp sesame oil 1 tsp cornflour 1 free-range egg white, lightly beaten pinch caster sugar 3 slices white country-style or farmhouse bread, crusts removed and cut in half diagonally 2 tbsp sesame seeds sea salt and freshly ground black pepper 3–4 tbsp sunflower or vegetable oil, for frying Method To make the chilli sauce, put all the ingredients into a small pan and simmer for 4–5 minutes, or until thick and jammy, stirring regularly. Pour into a small heatproof bowl and set aside.To make the prawn toasts, put the prawns into a food processor and pulse a couple of times until roughly chopped. Add the garlic, coriander and spring onions with the sesame oil, cornflour, 1 tablespoon of the egg white, the sugar and a good pinch of salt and pepper. Blend again until well mixed but not smooth. Spread the prawn mixture thickly onto the bread and sprinkle with the sesame seeds. Press the seeds into the prawns to lightly coat.Heat 3 tablespoons of the oil in a large non-stick frying pan over a low-medium heat and cook the toasts prawn-side down for 3–4 minutes, or until the prawns have turned pink and are cooked through. Turn the bread over and cook for about 2 minutes more, or until the bread is golden-brown and crisp.Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping. To make the chilli sauce, put all the ingredients into a small pan and simmer for 4–5 minutes, or until thick and jammy, stirring regularly. Pour into a small heatproof bowl and set aside. To make the chilli sauce, put all the ingredients into a small pan and simmer for 4–5 minutes, or until thick and jammy, stirring regularly. Pour into a small heatproof bowl and set aside. To make the prawn toasts, put the prawns into a food processor and pulse a couple of times until roughly chopped. Add the garlic, coriander and spring onions with the sesame oil, cornflour, 1 tablespoon of the egg white, the sugar and a good pinch of salt and pepper. Blend again until well mixed but not smooth. Spread the prawn mixture thickly onto the bread and sprinkle with the sesame seeds. Press the seeds into the prawns to lightly coat. To make the prawn toasts, put the prawns into a food processor and pulse a couple of times until roughly chopped. Add the garlic, coriander and spring onions with the sesame oil, cornflour, 1 tablespoon of the egg white, the sugar and a good pinch of salt and pepper. Blend again until well mixed but not smooth. Spread the prawn mixture thickly onto the bread and sprinkle with the sesame seeds. Press the seeds into the prawns to lightly coat. Heat 3 tablespoons of the oil in a large non-stick frying pan over a low-medium heat and cook the toasts prawn-side down for 3–4 minutes, or until the prawns have turned pink and are cooked through. Turn the bread over and cook for about 2 minutes more, or until the bread is golden-brown and crisp. Heat 3 tablespoons of the oil in a large non-stick frying pan over a low-medium heat and cook the toasts prawn-side down for 3–4 minutes, or until the prawns have turned pink and are cooked through. Turn the bread over and cook for about 2 minutes more, or until the bread is golden-brown and crisp. Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping. Scatter over the reserved coriander leaves and spring onion and serve with the sweet chilli sauce or a little soy sauce for dipping."
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} | 898eabf3d0349933e6f43f7ebbace1c94eba2814d7d0302aaed511b178f89e86 | Sweet and sour chicken Hong Kong style recipe
An average of 4.9 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_chicken_87807_16x9.jpg Sweet and sour chicken with traditional crispy chicken – quite simply the best way to eat this takeaway classic and always a hit with the family. Serve with steamed rice. 1 tsp sesame oil½ tsp granulated sugar1 tbsp light soy sauce1 free-range egg, lightly beaten300g/10½oz chicken thighs, boneless, skin removed and cut into large cubes 1 tsp sesame oil ½ tsp granulated sugar 1 tbsp light soy sauce 1 free-range egg, lightly beaten 300g/10½oz chicken thighs, boneless, skin removed and cut into large cubes 5 tbsp cornflour1 free-range egg white¼ tsp salt¼ tsp freshly ground black pepper2–3 tbsp mixed sesame seeds, plus extra to garnish 5 tbsp cornflour 1 free-range egg white ¼ tsp salt ¼ tsp freshly ground black pepper 2–3 tbsp mixed sesame seeds, plus extra to garnish ½ red onion, cut into chunks (optional)½ green pepper, cut into chunks (optional)3cm/1¼in fresh root ginger, peeled and cut into matchsticks2–3 garlic cloves, bashed and roughly sliced2 spring onions, cut into rough chunks, plus extra to garnish½ small tin pineapple slices (approx. 220g undrained weight), cut into chunks, juice discardedvegetable oil, for fryingchopped fresh coriander, to garnish ½ red onion, cut into chunks (optional) ½ green pepper, cut into chunks (optional) 3cm/1¼in fresh root ginger, peeled and cut into matchsticks 2–3 garlic cloves, bashed and roughly sliced 2 spring onions, cut into rough chunks, plus extra to garnish ½ small tin pineapple slices (approx. 220g undrained weight), cut into chunks, juice discarded vegetable oil, for frying chopped fresh coriander, to garnish 1 tsp tomato purée4 tbsp rice vinegar or white wine vinegar4 tbsp brown sugar1 tbsp light soy sauce½ tbsp dark soy sauce 1 tsp tomato purée 4 tbsp rice vinegar or white wine vinegar 4 tbsp brown sugar 1 tbsp light soy sauce ½ tbsp dark soy sauce Method For the chicken, combine the sesame oil, sugar, soy sauce and egg in a small bowl. Place the chicken in a large bowl and massage the marinade well into the meat. Mix the batter ingredients and 4 tablespoons of cold water together in a bowl and massage all around the meat. The batter should have quite a sticky consistency.For the stir fry, lay out the prepared ingredients in order, excluding the vegetable oil and coriander. These will need to be added to the wok in quick succession so it's important to have them at hand.To make the sauce, place all of the ingredients for the sauce in a small bowl and mix well together. Half-fill a wok with vegetable oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the battered chicken pieces, one by one, into the hot oil so that the pieces do not stick together. Do not overload the wok with chicken – if you need to fry the meat in two batches, it is best to do so in order to retain the heat in the oil and keep each piece nice and crispy.Cook the chicken pieces for at least 4–5 minutes, until they are floating at the top of the oil, golden brown and crispy. Transfer with a slotted spoon to drain on kitchen paper for 2–3 minutes. To get the chicken pieces extra crispy, fry all the chicken pieces a second time in the heated wok for a further minute before draining again. Heat some oil in a clean wok and stir-fry the red onion and peppers, followed by the ginger, garlic, spring onion and pineapple. Stir-fry for 1–2 minutes and then bring the wok to a smoking point before pouring in the sauce. Bring the sauce to a vigorous boil and reduce down to a syrup consistency. Once the sauce starts to thicken, place the fried chicken pieces in the wok and toss through the sauce. Garnish with coriander, spring onions and sesame seeds and serve. For the chicken, combine the sesame oil, sugar, soy sauce and egg in a small bowl. Place the chicken in a large bowl and massage the marinade well into the meat. Mix the batter ingredients and 4 tablespoons of cold water together in a bowl and massage all around the meat. The batter should have quite a sticky consistency. For the chicken, combine the sesame oil, sugar, soy sauce and egg in a small bowl. Place the chicken in a large bowl and massage the marinade well into the meat. Mix the batter ingredients and 4 tablespoons of cold water together in a bowl and massage all around the meat. The batter should have quite a sticky consistency. For the stir fry, lay out the prepared ingredients in order, excluding the vegetable oil and coriander. These will need to be added to the wok in quick succession so it's important to have them at hand. For the stir fry, lay out the prepared ingredients in order, excluding the vegetable oil and coriander. These will need to be added to the wok in quick succession so it's important to have them at hand. To make the sauce, place all of the ingredients for the sauce in a small bowl and mix well together. To make the sauce, place all of the ingredients for the sauce in a small bowl and mix well together. Half-fill a wok with vegetable oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the battered chicken pieces, one by one, into the hot oil so that the pieces do not stick together. Do not overload the wok with chicken – if you need to fry the meat in two batches, it is best to do so in order to retain the heat in the oil and keep each piece nice and crispy. Half-fill a wok with vegetable oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the battered chicken pieces, one by one, into the hot oil so that the pieces do not stick together. Do not overload the wok with chicken – if you need to fry the meat in two batches, it is best to do so in order to retain the heat in the oil and keep each piece nice and crispy. Cook the chicken pieces for at least 4–5 minutes, until they are floating at the top of the oil, golden brown and crispy. Transfer with a slotted spoon to drain on kitchen paper for 2–3 minutes. To get the chicken pieces extra crispy, fry all the chicken pieces a second time in the heated wok for a further minute before draining again. Cook the chicken pieces for at least 4–5 minutes, until they are floating at the top of the oil, golden brown and crispy. Transfer with a slotted spoon to drain on kitchen paper for 2–3 minutes. To get the chicken pieces extra crispy, fry all the chicken pieces a second time in the heated wok for a further minute before draining again. Heat some oil in a clean wok and stir-fry the red onion and peppers, followed by the ginger, garlic, spring onion and pineapple. Stir-fry for 1–2 minutes and then bring the wok to a smoking point before pouring in the sauce. Bring the sauce to a vigorous boil and reduce down to a syrup consistency. Once the sauce starts to thicken, place the fried chicken pieces in the wok and toss through the sauce. Garnish with coriander, spring onions and sesame seeds and serve. Heat some oil in a clean wok and stir-fry the red onion and peppers, followed by the ginger, garlic, spring onion and pineapple. Stir-fry for 1–2 minutes and then bring the wok to a smoking point before pouring in the sauce. Bring the sauce to a vigorous boil and reduce down to a syrup consistency. Once the sauce starts to thicken, place the fried chicken pieces in the wok and toss through the sauce. Garnish with coriander, spring onions and sesame seeds and serve. | {
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"type": "HowTo",
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"title": "Sweet and sour chicken Hong Kong style recipe",
"content": "An average of 4.9 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_and_sour_chicken_87807_16x9.jpg Sweet and sour chicken with traditional crispy chicken – quite simply the best way to eat this takeaway classic and always a hit with the family. Serve with steamed rice. 1 tsp sesame oil½ tsp granulated sugar1 tbsp light soy sauce1 free-range egg, lightly beaten300g/10½oz chicken thighs, boneless, skin removed and cut into large cubes 1 tsp sesame oil ½ tsp granulated sugar 1 tbsp light soy sauce 1 free-range egg, lightly beaten 300g/10½oz chicken thighs, boneless, skin removed and cut into large cubes 5 tbsp cornflour1 free-range egg white¼ tsp salt¼ tsp freshly ground black pepper2–3 tbsp mixed sesame seeds, plus extra to garnish 5 tbsp cornflour 1 free-range egg white ¼ tsp salt ¼ tsp freshly ground black pepper 2–3 tbsp mixed sesame seeds, plus extra to garnish ½ red onion, cut into chunks (optional)½ green pepper, cut into chunks (optional)3cm/1¼in fresh root ginger, peeled and cut into matchsticks2–3 garlic cloves, bashed and roughly sliced2 spring onions, cut into rough chunks, plus extra to garnish½ small tin pineapple slices (approx. 220g undrained weight), cut into chunks, juice discardedvegetable oil, for fryingchopped fresh coriander, to garnish ½ red onion, cut into chunks (optional) ½ green pepper, cut into chunks (optional) 3cm/1¼in fresh root ginger, peeled and cut into matchsticks 2–3 garlic cloves, bashed and roughly sliced 2 spring onions, cut into rough chunks, plus extra to garnish ½ small tin pineapple slices (approx. 220g undrained weight), cut into chunks, juice discarded vegetable oil, for frying chopped fresh coriander, to garnish 1 tsp tomato purée4 tbsp rice vinegar or white wine vinegar4 tbsp brown sugar1 tbsp light soy sauce½ tbsp dark soy sauce 1 tsp tomato purée 4 tbsp rice vinegar or white wine vinegar 4 tbsp brown sugar 1 tbsp light soy sauce ½ tbsp dark soy sauce Method For the chicken, combine the sesame oil, sugar, soy sauce and egg in a small bowl. Place the chicken in a large bowl and massage the marinade well into the meat. Mix the batter ingredients and 4 tablespoons of cold water together in a bowl and massage all around the meat. The batter should have quite a sticky consistency.For the stir fry, lay out the prepared ingredients in order, excluding the vegetable oil and coriander. These will need to be added to the wok in quick succession so it's important to have them at hand.To make the sauce, place all of the ingredients for the sauce in a small bowl and mix well together. Half-fill a wok with vegetable oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the battered chicken pieces, one by one, into the hot oil so that the pieces do not stick together. Do not overload the wok with chicken – if you need to fry the meat in two batches, it is best to do so in order to retain the heat in the oil and keep each piece nice and crispy.Cook the chicken pieces for at least 4–5 minutes, until they are floating at the top of the oil, golden brown and crispy. Transfer with a slotted spoon to drain on kitchen paper for 2–3 minutes. To get the chicken pieces extra crispy, fry all the chicken pieces a second time in the heated wok for a further minute before draining again. Heat some oil in a clean wok and stir-fry the red onion and peppers, followed by the ginger, garlic, spring onion and pineapple. Stir-fry for 1–2 minutes and then bring the wok to a smoking point before pouring in the sauce. Bring the sauce to a vigorous boil and reduce down to a syrup consistency. Once the sauce starts to thicken, place the fried chicken pieces in the wok and toss through the sauce. Garnish with coriander, spring onions and sesame seeds and serve. For the chicken, combine the sesame oil, sugar, soy sauce and egg in a small bowl. Place the chicken in a large bowl and massage the marinade well into the meat. Mix the batter ingredients and 4 tablespoons of cold water together in a bowl and massage all around the meat. The batter should have quite a sticky consistency. For the chicken, combine the sesame oil, sugar, soy sauce and egg in a small bowl. Place the chicken in a large bowl and massage the marinade well into the meat. Mix the batter ingredients and 4 tablespoons of cold water together in a bowl and massage all around the meat. The batter should have quite a sticky consistency. For the stir fry, lay out the prepared ingredients in order, excluding the vegetable oil and coriander. These will need to be added to the wok in quick succession so it's important to have them at hand. For the stir fry, lay out the prepared ingredients in order, excluding the vegetable oil and coriander. These will need to be added to the wok in quick succession so it's important to have them at hand. To make the sauce, place all of the ingredients for the sauce in a small bowl and mix well together. To make the sauce, place all of the ingredients for the sauce in a small bowl and mix well together. Half-fill a wok with vegetable oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the battered chicken pieces, one by one, into the hot oil so that the pieces do not stick together. Do not overload the wok with chicken – if you need to fry the meat in two batches, it is best to do so in order to retain the heat in the oil and keep each piece nice and crispy. Half-fill a wok with vegetable oil and heat to 180C. Alternatively, use a wooden skewer or wooden chopstick to test the oil by placing the tip of the wood in the oil – if the wood starts to fizz after a second or so, the oil is at roughly 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place the battered chicken pieces, one by one, into the hot oil so that the pieces do not stick together. Do not overload the wok with chicken – if you need to fry the meat in two batches, it is best to do so in order to retain the heat in the oil and keep each piece nice and crispy. Cook the chicken pieces for at least 4–5 minutes, until they are floating at the top of the oil, golden brown and crispy. Transfer with a slotted spoon to drain on kitchen paper for 2–3 minutes. To get the chicken pieces extra crispy, fry all the chicken pieces a second time in the heated wok for a further minute before draining again. Cook the chicken pieces for at least 4–5 minutes, until they are floating at the top of the oil, golden brown and crispy. Transfer with a slotted spoon to drain on kitchen paper for 2–3 minutes. To get the chicken pieces extra crispy, fry all the chicken pieces a second time in the heated wok for a further minute before draining again. Heat some oil in a clean wok and stir-fry the red onion and peppers, followed by the ginger, garlic, spring onion and pineapple. Stir-fry for 1–2 minutes and then bring the wok to a smoking point before pouring in the sauce. Bring the sauce to a vigorous boil and reduce down to a syrup consistency. Once the sauce starts to thicken, place the fried chicken pieces in the wok and toss through the sauce. Garnish with coriander, spring onions and sesame seeds and serve. Heat some oil in a clean wok and stir-fry the red onion and peppers, followed by the ginger, garlic, spring onion and pineapple. Stir-fry for 1–2 minutes and then bring the wok to a smoking point before pouring in the sauce. Bring the sauce to a vigorous boil and reduce down to a syrup consistency. Once the sauce starts to thicken, place the fried chicken pieces in the wok and toss through the sauce. Garnish with coriander, spring onions and sesame seeds and serve."
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} | 3f398e78598f7918839a178cc7efe9700e9d3c1a00ea01710b25b7d7c190a811 | Chicken and cashew nut stir-fry recipe
An average of 4.6 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenandcashewnuts_89299_16x9.jpg Crisp fried chicken with stir-fried vegetables and cashew nuts. Serve with steamed jasmine rice. 1 free-range egg1 tbsp cornflourpinch sea salt500g/1lb 2oz skinless chicken breast fillets, sliced300ml/10fl oz groundnut oil 1 free-range egg 1 tbsp cornflour pinch sea salt 500g/1lb 2oz skinless chicken breast fillets, sliced 300ml/10fl oz groundnut oil 1 onion, sliced1 yellow pepper, de-seeded, sliced into strips1 red pepper, de-seeded, sliced into strips3 tbsp chicken stock2-3 tbsp light soy sauce2 large spring onions, sliced4 tbsp roasted cashew nutssea salt and ground white peppersteamed jasmine rice, to serve 1 onion, sliced 1 yellow pepper, de-seeded, sliced into strips 1 red pepper, de-seeded, sliced into strips 3 tbsp chicken stock 2-3 tbsp light soy sauce 2 large spring onions, sliced 4 tbsp roasted cashew nuts sea salt and ground white pepper steamed jasmine rice, to serve Method For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice. For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg. For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg. Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper. Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper. For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through. For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through. Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice. Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice. | {
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"content": "An average of 4.6 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenandcashewnuts_89299_16x9.jpg Crisp fried chicken with stir-fried vegetables and cashew nuts. Serve with steamed jasmine rice. 1 free-range egg1 tbsp cornflourpinch sea salt500g/1lb 2oz skinless chicken breast fillets, sliced300ml/10fl oz groundnut oil 1 free-range egg 1 tbsp cornflour pinch sea salt 500g/1lb 2oz skinless chicken breast fillets, sliced 300ml/10fl oz groundnut oil 1 onion, sliced1 yellow pepper, de-seeded, sliced into strips1 red pepper, de-seeded, sliced into strips3 tbsp chicken stock2-3 tbsp light soy sauce2 large spring onions, sliced4 tbsp roasted cashew nutssea salt and ground white peppersteamed jasmine rice, to serve 1 onion, sliced 1 yellow pepper, de-seeded, sliced into strips 1 red pepper, de-seeded, sliced into strips 3 tbsp chicken stock 2-3 tbsp light soy sauce 2 large spring onions, sliced 4 tbsp roasted cashew nuts sea salt and ground white pepper steamed jasmine rice, to serve Method For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg.Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper.For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice. For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg. For the chicken, place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well in the egg. Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper. Heat a wok until smoking and add the groundnut oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on absorbent kitchen paper. For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through. For the stir fry, pour off all the oil from the wok, except for one tablespoon. Reheat the oil over a high heat, add the onion and stir fry for a few seconds. Add the yellow and red pepper slices and stir fry for one minute, or until softened. Add the chicken pieces and stir fry for 1-2 minutes, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through. Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice. Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed rice."
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} | bd785f66d6170e726258d9d6e6a609bde9a69ea925fe676167be9f5b71e673c4 | Sichuan pepper beef stir-fry recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sichuanpepperbeefwit_84326_16x9.jpg Fragrant spices, savoury soy and crunchy veg make this easy beef stir-fry recipe out of this world. 1 tbsp Shaoxing rice wine or dry sherry2 tsp ground Sichuan pepper1 tsp dark soy sauce½ tsp Chinese five-spice powder2 garlic cloves, crushed and finely chopped2 sirloin steaks, cut into strips 1 tbsp Shaoxing rice wine or dry sherry 2 tsp ground Sichuan pepper 1 tsp dark soy sauce ½ tsp Chinese five-spice powder 2 garlic cloves, crushed and finely chopped 2 sirloin steaks, cut into strips 2 tbsp groundnut oil1 medium red chilli, de-seeded and chopped½ onion, chopped1 small handful broccoli, cut into small pieces1 small handful mangetout, chopped1 small handful carrots, sliced into half-rounds1 small handful baby corn, halved 300ml/11fl oz hot fresh beef or vegetable stock1 tbsp light soy sauce1 tbsp cornflour mixed with 2 tbsp cold water1 spring onion, finely slicedsalt and ground white pepper 2 tbsp groundnut oil 1 medium red chilli, de-seeded and chopped ½ onion, chopped 1 small handful broccoli, cut into small pieces 1 small handful mangetout, chopped 1 small handful carrots, sliced into half-rounds 1 small handful baby corn, halved 300ml/11fl oz hot fresh beef or vegetable stock 1 tbsp light soy sauce 1 tbsp cornflour mixed with 2 tbsp cold water 1 spring onion, finely sliced salt and ground white pepper steamed jasmine rice steamed jasmine rice Method Mix all the marinade ingredients, except the beef, in a bowl. Add the strips of beef, mix well and leave to marinate for as long as possible, ideally overnight.For the stir fry, heat a wok over high heat and add the oil. Add the marinated beef and stir-fry for two minutes.Add the red chilli and onion and stir-fry for less than a minute then add the rest of the vegetables and stir-fry for another minute.Add the hot stock and stir well. Add the light soy sauce to season.Bring to the boil, add the cornflour and water paste and stir to mix thoroughly.Add the spring onion, season to taste with the salt and ground white pepper.Serve with steamed jasmine rice. Mix all the marinade ingredients, except the beef, in a bowl. Add the strips of beef, mix well and leave to marinate for as long as possible, ideally overnight. Mix all the marinade ingredients, except the beef, in a bowl. Add the strips of beef, mix well and leave to marinate for as long as possible, ideally overnight. For the stir fry, heat a wok over high heat and add the oil. Add the marinated beef and stir-fry for two minutes. For the stir fry, heat a wok over high heat and add the oil. Add the marinated beef and stir-fry for two minutes. Add the red chilli and onion and stir-fry for less than a minute then add the rest of the vegetables and stir-fry for another minute. Add the red chilli and onion and stir-fry for less than a minute then add the rest of the vegetables and stir-fry for another minute. Add the hot stock and stir well. Add the light soy sauce to season. Add the hot stock and stir well. Add the light soy sauce to season. Bring to the boil, add the cornflour and water paste and stir to mix thoroughly. Bring to the boil, add the cornflour and water paste and stir to mix thoroughly. Add the spring onion, season to taste with the salt and ground white pepper. Add the spring onion, season to taste with the salt and ground white pepper. Serve with steamed jasmine rice. Serve with steamed jasmine rice. | {
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"content": "An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sichuanpepperbeefwit_84326_16x9.jpg Fragrant spices, savoury soy and crunchy veg make this easy beef stir-fry recipe out of this world. 1 tbsp Shaoxing rice wine or dry sherry2 tsp ground Sichuan pepper1 tsp dark soy sauce½ tsp Chinese five-spice powder2 garlic cloves, crushed and finely chopped2 sirloin steaks, cut into strips 1 tbsp Shaoxing rice wine or dry sherry 2 tsp ground Sichuan pepper 1 tsp dark soy sauce ½ tsp Chinese five-spice powder 2 garlic cloves, crushed and finely chopped 2 sirloin steaks, cut into strips 2 tbsp groundnut oil1 medium red chilli, de-seeded and chopped½ onion, chopped1 small handful broccoli, cut into small pieces1 small handful mangetout, chopped1 small handful carrots, sliced into half-rounds1 small handful baby corn, halved 300ml/11fl oz hot fresh beef or vegetable stock1 tbsp light soy sauce1 tbsp cornflour mixed with 2 tbsp cold water1 spring onion, finely slicedsalt and ground white pepper 2 tbsp groundnut oil 1 medium red chilli, de-seeded and chopped ½ onion, chopped 1 small handful broccoli, cut into small pieces 1 small handful mangetout, chopped 1 small handful carrots, sliced into half-rounds 1 small handful baby corn, halved 300ml/11fl oz hot fresh beef or vegetable stock 1 tbsp light soy sauce 1 tbsp cornflour mixed with 2 tbsp cold water 1 spring onion, finely sliced salt and ground white pepper steamed jasmine rice steamed jasmine rice Method Mix all the marinade ingredients, except the beef, in a bowl. Add the strips of beef, mix well and leave to marinate for as long as possible, ideally overnight.For the stir fry, heat a wok over high heat and add the oil. Add the marinated beef and stir-fry for two minutes.Add the red chilli and onion and stir-fry for less than a minute then add the rest of the vegetables and stir-fry for another minute.Add the hot stock and stir well. Add the light soy sauce to season.Bring to the boil, add the cornflour and water paste and stir to mix thoroughly.Add the spring onion, season to taste with the salt and ground white pepper.Serve with steamed jasmine rice. Mix all the marinade ingredients, except the beef, in a bowl. Add the strips of beef, mix well and leave to marinate for as long as possible, ideally overnight. Mix all the marinade ingredients, except the beef, in a bowl. Add the strips of beef, mix well and leave to marinate for as long as possible, ideally overnight. For the stir fry, heat a wok over high heat and add the oil. Add the marinated beef and stir-fry for two minutes. For the stir fry, heat a wok over high heat and add the oil. Add the marinated beef and stir-fry for two minutes. Add the red chilli and onion and stir-fry for less than a minute then add the rest of the vegetables and stir-fry for another minute. Add the red chilli and onion and stir-fry for less than a minute then add the rest of the vegetables and stir-fry for another minute. Add the hot stock and stir well. Add the light soy sauce to season. Add the hot stock and stir well. Add the light soy sauce to season. Bring to the boil, add the cornflour and water paste and stir to mix thoroughly. Bring to the boil, add the cornflour and water paste and stir to mix thoroughly. Add the spring onion, season to taste with the salt and ground white pepper. Add the spring onion, season to taste with the salt and ground white pepper. Serve with steamed jasmine rice. Serve with steamed jasmine rice."
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} | ca49e08c6b5b015b15996177003681b916074b63d211ccd480678b897eacb4ed | Sweetcorn mapo tofu recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_mapo_tofu_53761_16x9.jpg This spicy vegan Chinese dish is perfect for a Friday night in. 2 tbsp peanut oil2 garlic cloves, finely chopped2.5cm/1in piece fresh root ginger, peeled and grated1 red chilli, seeds removed, finely chopped1 tbsp fermented salted black beans, rinsed and crushed1 tbsp chilli bean paste150g/5½oz fresh sweetcorn kernels250g/9oz firm tofu, drained, sliced into 2.5cm/1in cubes1 tbsp Shaoxing rice wine or dry sherry 1 tbsp tamari or low sodium light soy sauce1 tbsp black rice vinegar or balsamic200ml/7fl oz hot vegetable stock (made using ½ a stock cube or stock pot) 1 tbsp Sichuan preserved vegetables in chilli oil, finely chopped (available from Asian supermarkets)1 tbsp cornflour, blended with 2 tbsp cold water 2 tbsp peanut oil 2 garlic cloves, finely chopped 2.5cm/1in piece fresh root ginger, peeled and grated 1 red chilli, seeds removed, finely chopped 1 tbsp fermented salted black beans, rinsed and crushed 1 tbsp chilli bean paste 150g/5½oz fresh sweetcorn kernels 250g/9oz firm tofu, drained, sliced into 2.5cm/1in cubes 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp tamari or low sodium light soy sauce 1 tbsp black rice vinegar or balsamic 200ml/7fl oz hot vegetable stock (made using ½ a stock cube or stock pot) 1 tbsp Sichuan preserved vegetables in chilli oil, finely chopped (available from Asian supermarkets) 1 tbsp cornflour, blended with 2 tbsp cold water 2 pinches ground toasted Sichuan peppercorns1 spring onion, finely chopped1 tbsp black sesame seeds1 small handful fresh coriander, leaves and stems roughly choppedcooked jasmine rice 2 pinches ground toasted Sichuan peppercorns 1 spring onion, finely chopped 1 tbsp black sesame seeds 1 small handful fresh coriander, leaves and stems roughly chopped cooked jasmine rice Method Heat the peanut oil in wok over a high heat then add the garlic, ginger and chilli. Stir-fry for a few seconds, then add the fermented salted black beans, chilli bean paste, sweetcorn and tofu and stir-fry for 10 seconds.Add the rice wine, tamari, vinegar and stock and bring to the boil. Stir in the Sichuan preserved vegetables and blended cornflour.Garnish with the ground peppercorns, spring onion, sesame seeds, coriander and serve with some cooked jasmine rice. Heat the peanut oil in wok over a high heat then add the garlic, ginger and chilli. Stir-fry for a few seconds, then add the fermented salted black beans, chilli bean paste, sweetcorn and tofu and stir-fry for 10 seconds. Heat the peanut oil in wok over a high heat then add the garlic, ginger and chilli. Stir-fry for a few seconds, then add the fermented salted black beans, chilli bean paste, sweetcorn and tofu and stir-fry for 10 seconds. Add the rice wine, tamari, vinegar and stock and bring to the boil. Stir in the Sichuan preserved vegetables and blended cornflour. Add the rice wine, tamari, vinegar and stock and bring to the boil. Stir in the Sichuan preserved vegetables and blended cornflour. Garnish with the ground peppercorns, spring onion, sesame seeds, coriander and serve with some cooked jasmine rice. Garnish with the ground peppercorns, spring onion, sesame seeds, coriander and serve with some cooked jasmine rice. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_mapo_tofu_53761_16x9.jpg This spicy vegan Chinese dish is perfect for a Friday night in. 2 tbsp peanut oil2 garlic cloves, finely chopped2.5cm/1in piece fresh root ginger, peeled and grated1 red chilli, seeds removed, finely chopped1 tbsp fermented salted black beans, rinsed and crushed1 tbsp chilli bean paste150g/5½oz fresh sweetcorn kernels250g/9oz firm tofu, drained, sliced into 2.5cm/1in cubes1 tbsp Shaoxing rice wine or dry sherry 1 tbsp tamari or low sodium light soy sauce1 tbsp black rice vinegar or balsamic200ml/7fl oz hot vegetable stock (made using ½ a stock cube or stock pot) 1 tbsp Sichuan preserved vegetables in chilli oil, finely chopped (available from Asian supermarkets)1 tbsp cornflour, blended with 2 tbsp cold water 2 tbsp peanut oil 2 garlic cloves, finely chopped 2.5cm/1in piece fresh root ginger, peeled and grated 1 red chilli, seeds removed, finely chopped 1 tbsp fermented salted black beans, rinsed and crushed 1 tbsp chilli bean paste 150g/5½oz fresh sweetcorn kernels 250g/9oz firm tofu, drained, sliced into 2.5cm/1in cubes 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp tamari or low sodium light soy sauce 1 tbsp black rice vinegar or balsamic 200ml/7fl oz hot vegetable stock (made using ½ a stock cube or stock pot) 1 tbsp Sichuan preserved vegetables in chilli oil, finely chopped (available from Asian supermarkets) 1 tbsp cornflour, blended with 2 tbsp cold water 2 pinches ground toasted Sichuan peppercorns1 spring onion, finely chopped1 tbsp black sesame seeds1 small handful fresh coriander, leaves and stems roughly choppedcooked jasmine rice 2 pinches ground toasted Sichuan peppercorns 1 spring onion, finely chopped 1 tbsp black sesame seeds 1 small handful fresh coriander, leaves and stems roughly chopped cooked jasmine rice Method Heat the peanut oil in wok over a high heat then add the garlic, ginger and chilli. Stir-fry for a few seconds, then add the fermented salted black beans, chilli bean paste, sweetcorn and tofu and stir-fry for 10 seconds.Add the rice wine, tamari, vinegar and stock and bring to the boil. Stir in the Sichuan preserved vegetables and blended cornflour.Garnish with the ground peppercorns, spring onion, sesame seeds, coriander and serve with some cooked jasmine rice. Heat the peanut oil in wok over a high heat then add the garlic, ginger and chilli. Stir-fry for a few seconds, then add the fermented salted black beans, chilli bean paste, sweetcorn and tofu and stir-fry for 10 seconds. Heat the peanut oil in wok over a high heat then add the garlic, ginger and chilli. Stir-fry for a few seconds, then add the fermented salted black beans, chilli bean paste, sweetcorn and tofu and stir-fry for 10 seconds. Add the rice wine, tamari, vinegar and stock and bring to the boil. Stir in the Sichuan preserved vegetables and blended cornflour. Add the rice wine, tamari, vinegar and stock and bring to the boil. Stir in the Sichuan preserved vegetables and blended cornflour. Garnish with the ground peppercorns, spring onion, sesame seeds, coriander and serve with some cooked jasmine rice. Garnish with the ground peppercorns, spring onion, sesame seeds, coriander and serve with some cooked jasmine rice."
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} | b264ca8a4d9c3431047cb366e7beedb47b19987d2d78f43b65186364af52eace | Singapore noodles recipe
An average of 4.4 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/singapore_noodles_81196_16x9.jpg Singapore rice noodles are a delicious and easy dinner option made with store cupboard staples. Use up loads of leftovers and bits and bobs from the fridge, too. 225g/8oz thin rice noodles50g/1¾oz Shiitake mushrooms175g/6oz frozen peas (defrosted)4 medium free-range eggs, beaten1 tbsp sesame oil3 tbsp groundnut oil 1 tsp salt½ tsp freshly ground white pepper 1½ tbsp finely chopped garlic1 tsp finely chopped fresh ginger6 fresh red or green chillies, de-seeded and finely shredded6 tinned water chestnuts100g/3½oz Chinese barbecue pork (or cooked ham), finely shredded3 spring onions, finely shredded100g/3½oz small cooked prawns, shelledfresh coriander leaves, to garnish 225g/8oz thin rice noodles 50g/1¾oz Shiitake mushrooms 175g/6oz frozen peas (defrosted) 4 medium free-range eggs, beaten 1 tbsp sesame oil 3 tbsp groundnut oil 1 tsp salt ½ tsp freshly ground white pepper 1½ tbsp finely chopped garlic 1 tsp finely chopped fresh ginger 6 fresh red or green chillies, de-seeded and finely shredded 6 tinned water chestnuts 100g/3½oz Chinese barbecue pork (or cooked ham), finely shredded 3 spring onions, finely shredded 100g/3½oz small cooked prawns, shelled fresh coriander leaves, to garnish 2 tbsp light soy sauce3 tbsp Indian Madras curry paste or powder2 tbsp Shaoxing rice wine or dry sherry1 tbsp sugar1 tsp salt1 tsp freshly ground black pepper250ml/9fl oz coconut milk 2 tbsp light soy sauce 3 tbsp Indian Madras curry paste or powder 2 tbsp Shaoxing rice wine or dry sherry 1 tbsp sugar 1 tsp salt 1 tsp freshly ground black pepper 250ml/9fl oz coconut milk Method Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.Beat the eggs with sesame oil, salt and pepper. Set aside. Mix together all the sauce ingredients in a bowl and set aside.Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set.Turn onto a large platter, garnish with coriander leaves and serve. Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside. Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Beat the eggs with sesame oil, salt and pepper. Set aside. Beat the eggs with sesame oil, salt and pepper. Set aside. Mix together all the sauce ingredients in a bowl and set aside. Mix together all the sauce ingredients in a bowl and set aside. Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set. Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set. Turn onto a large platter, garnish with coriander leaves and serve. Turn onto a large platter, garnish with coriander leaves and serve. | {
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"title": "Singapore noodles recipe",
"content": "An average of 4.4 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/singapore_noodles_81196_16x9.jpg Singapore rice noodles are a delicious and easy dinner option made with store cupboard staples. Use up loads of leftovers and bits and bobs from the fridge, too. 225g/8oz thin rice noodles50g/1¾oz Shiitake mushrooms175g/6oz frozen peas (defrosted)4 medium free-range eggs, beaten1 tbsp sesame oil3 tbsp groundnut oil 1 tsp salt½ tsp freshly ground white pepper 1½ tbsp finely chopped garlic1 tsp finely chopped fresh ginger6 fresh red or green chillies, de-seeded and finely shredded6 tinned water chestnuts100g/3½oz Chinese barbecue pork (or cooked ham), finely shredded3 spring onions, finely shredded100g/3½oz small cooked prawns, shelledfresh coriander leaves, to garnish 225g/8oz thin rice noodles 50g/1¾oz Shiitake mushrooms 175g/6oz frozen peas (defrosted) 4 medium free-range eggs, beaten 1 tbsp sesame oil 3 tbsp groundnut oil 1 tsp salt ½ tsp freshly ground white pepper 1½ tbsp finely chopped garlic 1 tsp finely chopped fresh ginger 6 fresh red or green chillies, de-seeded and finely shredded 6 tinned water chestnuts 100g/3½oz Chinese barbecue pork (or cooked ham), finely shredded 3 spring onions, finely shredded 100g/3½oz small cooked prawns, shelled fresh coriander leaves, to garnish 2 tbsp light soy sauce3 tbsp Indian Madras curry paste or powder2 tbsp Shaoxing rice wine or dry sherry1 tbsp sugar1 tsp salt1 tsp freshly ground black pepper250ml/9fl oz coconut milk 2 tbsp light soy sauce 3 tbsp Indian Madras curry paste or powder 2 tbsp Shaoxing rice wine or dry sherry 1 tbsp sugar 1 tsp salt 1 tsp freshly ground black pepper 250ml/9fl oz coconut milk Method Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.Beat the eggs with sesame oil, salt and pepper. Set aside. Mix together all the sauce ingredients in a bowl and set aside.Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set.Turn onto a large platter, garnish with coriander leaves and serve. Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside. Soak the rice noodles in a bowl of warm water for 25 minutes. Drain and set aside. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Beat the eggs with sesame oil, salt and pepper. Set aside. Beat the eggs with sesame oil, salt and pepper. Set aside. Mix together all the sauce ingredients in a bowl and set aside. Mix together all the sauce ingredients in a bowl and set aside. Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. Heat a wok or large frying-pan over high heat until hot. Add the groundnut oil, and when very hot and smoking, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork and spring onions and stir-fry for 1 minute. Add the rice noodles, prawns and peas, and stir-fry for 2 minutes. Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set. Add the sauce and cook over high heat for another 5 minutes or until most of the liquid has evaporated. Pour the egg mixture over the noodles. Stir-fry constantly until the egg has set. Turn onto a large platter, garnish with coriander leaves and serve. Turn onto a large platter, garnish with coriander leaves and serve."
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} | 74192740d6a9c26e7e414321afd2c85fc2e2459d4c67d3e0a2be78e40ab323bb | Crispy chicken with braised aubergine recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_chicken_with_70782_16x9.jpg This traditional Chinese chicken with braised aubergine is deliciously crunchy and sticky. Serve with plain fragrant rice for a bigger dinner. 675g/1lb 8oz boneless, skinless chicken thighs3 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce2 tsp dark soy sauce5 spring onions, roughly chopped2 slices fresh ginger1 tbsp honey1 tsp Chinese five-spice powder1 tsp ground Sichuan peppercorn1 tsp salt½ tsp freshly ground black pepper2 tbsp oil2 tsp sesame oil2 tsp sugar 675g/1lb 8oz boneless, skinless chicken thighs 3 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp dark soy sauce 5 spring onions, roughly chopped 2 slices fresh ginger 1 tbsp honey 1 tsp Chinese five-spice powder 1 tsp ground Sichuan peppercorn 1 tsp salt ½ tsp freshly ground black pepper 2 tbsp oil 2 tsp sesame oil 2 tsp sugar 1½ tbsp groundnut or vegetable oil2 tbsp finely chopped garlic1½ tbsp finely chopped fresh ginger3 tbsp finely chopped spring onions450g/1lb aubergines, cut into 2.5-cm/1-in cubes2 tbsp dark soy sauce1 tbsp chilli bean sauce 1 tbsp whole yellow bean sauce1 tbsp caster sugar1 tbsp Chinese black vinegar or cider vinegar2 tsp ground Sichuan peppercorns300ml/10fl oz chicken stock or water2 tbsp chopped green spring onion tops, to garnish 1½ tbsp groundnut or vegetable oil 2 tbsp finely chopped garlic 1½ tbsp finely chopped fresh ginger 3 tbsp finely chopped spring onions 450g/1lb aubergines, cut into 2.5-cm/1-in cubes 2 tbsp dark soy sauce 1 tbsp chilli bean sauce 1 tbsp whole yellow bean sauce 1 tbsp caster sugar 1 tbsp Chinese black vinegar or cider vinegar 2 tsp ground Sichuan peppercorns 300ml/10fl oz chicken stock or water 2 tbsp chopped green spring onion tops, to garnish freshly steamed fragrant rice freshly steamed fragrant rice Method To make the crispy chicken, lightly pound the thighs until they are evenly flat and place in a bowl.Blend the rice wine, soy sauces, 3 spring onions and ginger until smooth. Pour into the bowl with the chicken. Stir in the honey, five-spice, peppercorns, black pepper, and salt. Leave to marinate for 45 minutes. Remove the chicken from the bowl and reserve the marinade.Put the oil into a non-stick wok over a high heat until hot. Add the chicken thighs and cook on both sides side until dark, crispy and cooked through. This should take about 10 minutes. To make the braised aubergine, heat a wok or large frying pan over high heat until hot. Add the oil and when slightly smoking, add the garlic, ginger and spring onions and stir-fry for 30 seconds. Add the aubergines and continue to stir-fry for 1 minute. Add the soy sauce, bean sauces, caster sugar, vinegar, peppercorns and stock. Turn the heat down and cook uncovered for 10–15 minutes until the aubergine is tender, stirring occasionally. Bring to the boil until the liquid has been reduced and has thickened slightly. Place aon a serving plate, scatter over the spring onions and keep warm.Place a wok over a medium heat, add the reserved chicken marinade, sesame oil, spring onions and sugar, bring to the boil. Slice the chicken at an angle and arrange on a platter. Pour over the marinade and serve the dishes with the rice, if using. To make the crispy chicken, lightly pound the thighs until they are evenly flat and place in a bowl. To make the crispy chicken, lightly pound the thighs until they are evenly flat and place in a bowl. Blend the rice wine, soy sauces, 3 spring onions and ginger until smooth. Pour into the bowl with the chicken. Stir in the honey, five-spice, peppercorns, black pepper, and salt. Leave to marinate for 45 minutes. Remove the chicken from the bowl and reserve the marinade. Blend the rice wine, soy sauces, 3 spring onions and ginger until smooth. Pour into the bowl with the chicken. Stir in the honey, five-spice, peppercorns, black pepper, and salt. Leave to marinate for 45 minutes. Remove the chicken from the bowl and reserve the marinade. Put the oil into a non-stick wok over a high heat until hot. Add the chicken thighs and cook on both sides side until dark, crispy and cooked through. This should take about 10 minutes. Put the oil into a non-stick wok over a high heat until hot. Add the chicken thighs and cook on both sides side until dark, crispy and cooked through. This should take about 10 minutes. To make the braised aubergine, heat a wok or large frying pan over high heat until hot. Add the oil and when slightly smoking, add the garlic, ginger and spring onions and stir-fry for 30 seconds. Add the aubergines and continue to stir-fry for 1 minute. Add the soy sauce, bean sauces, caster sugar, vinegar, peppercorns and stock. Turn the heat down and cook uncovered for 10–15 minutes until the aubergine is tender, stirring occasionally. Bring to the boil until the liquid has been reduced and has thickened slightly. Place aon a serving plate, scatter over the spring onions and keep warm. To make the braised aubergine, heat a wok or large frying pan over high heat until hot. Add the oil and when slightly smoking, add the garlic, ginger and spring onions and stir-fry for 30 seconds. Add the aubergines and continue to stir-fry for 1 minute. Add the soy sauce, bean sauces, caster sugar, vinegar, peppercorns and stock. Turn the heat down and cook uncovered for 10–15 minutes until the aubergine is tender, stirring occasionally. Bring to the boil until the liquid has been reduced and has thickened slightly. Place aon a serving plate, scatter over the spring onions and keep warm. Place a wok over a medium heat, add the reserved chicken marinade, sesame oil, spring onions and sugar, bring to the boil. Slice the chicken at an angle and arrange on a platter. Pour over the marinade and serve the dishes with the rice, if using. Place a wok over a medium heat, add the reserved chicken marinade, sesame oil, spring onions and sugar, bring to the boil. Slice the chicken at an angle and arrange on a platter. Pour over the marinade and serve the dishes with the rice, if using. | {
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"title": "Crispy chicken with braised aubergine recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_chicken_with_70782_16x9.jpg This traditional Chinese chicken with braised aubergine is deliciously crunchy and sticky. Serve with plain fragrant rice for a bigger dinner. 675g/1lb 8oz boneless, skinless chicken thighs3 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce2 tsp dark soy sauce5 spring onions, roughly chopped2 slices fresh ginger1 tbsp honey1 tsp Chinese five-spice powder1 tsp ground Sichuan peppercorn1 tsp salt½ tsp freshly ground black pepper2 tbsp oil2 tsp sesame oil2 tsp sugar 675g/1lb 8oz boneless, skinless chicken thighs 3 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp dark soy sauce 5 spring onions, roughly chopped 2 slices fresh ginger 1 tbsp honey 1 tsp Chinese five-spice powder 1 tsp ground Sichuan peppercorn 1 tsp salt ½ tsp freshly ground black pepper 2 tbsp oil 2 tsp sesame oil 2 tsp sugar 1½ tbsp groundnut or vegetable oil2 tbsp finely chopped garlic1½ tbsp finely chopped fresh ginger3 tbsp finely chopped spring onions450g/1lb aubergines, cut into 2.5-cm/1-in cubes2 tbsp dark soy sauce1 tbsp chilli bean sauce 1 tbsp whole yellow bean sauce1 tbsp caster sugar1 tbsp Chinese black vinegar or cider vinegar2 tsp ground Sichuan peppercorns300ml/10fl oz chicken stock or water2 tbsp chopped green spring onion tops, to garnish 1½ tbsp groundnut or vegetable oil 2 tbsp finely chopped garlic 1½ tbsp finely chopped fresh ginger 3 tbsp finely chopped spring onions 450g/1lb aubergines, cut into 2.5-cm/1-in cubes 2 tbsp dark soy sauce 1 tbsp chilli bean sauce 1 tbsp whole yellow bean sauce 1 tbsp caster sugar 1 tbsp Chinese black vinegar or cider vinegar 2 tsp ground Sichuan peppercorns 300ml/10fl oz chicken stock or water 2 tbsp chopped green spring onion tops, to garnish freshly steamed fragrant rice freshly steamed fragrant rice Method To make the crispy chicken, lightly pound the thighs until they are evenly flat and place in a bowl.Blend the rice wine, soy sauces, 3 spring onions and ginger until smooth. Pour into the bowl with the chicken. Stir in the honey, five-spice, peppercorns, black pepper, and salt. Leave to marinate for 45 minutes. Remove the chicken from the bowl and reserve the marinade.Put the oil into a non-stick wok over a high heat until hot. Add the chicken thighs and cook on both sides side until dark, crispy and cooked through. This should take about 10 minutes. To make the braised aubergine, heat a wok or large frying pan over high heat until hot. Add the oil and when slightly smoking, add the garlic, ginger and spring onions and stir-fry for 30 seconds. Add the aubergines and continue to stir-fry for 1 minute. Add the soy sauce, bean sauces, caster sugar, vinegar, peppercorns and stock. Turn the heat down and cook uncovered for 10–15 minutes until the aubergine is tender, stirring occasionally. Bring to the boil until the liquid has been reduced and has thickened slightly. Place aon a serving plate, scatter over the spring onions and keep warm.Place a wok over a medium heat, add the reserved chicken marinade, sesame oil, spring onions and sugar, bring to the boil. Slice the chicken at an angle and arrange on a platter. Pour over the marinade and serve the dishes with the rice, if using. To make the crispy chicken, lightly pound the thighs until they are evenly flat and place in a bowl. To make the crispy chicken, lightly pound the thighs until they are evenly flat and place in a bowl. Blend the rice wine, soy sauces, 3 spring onions and ginger until smooth. Pour into the bowl with the chicken. Stir in the honey, five-spice, peppercorns, black pepper, and salt. Leave to marinate for 45 minutes. Remove the chicken from the bowl and reserve the marinade. Blend the rice wine, soy sauces, 3 spring onions and ginger until smooth. Pour into the bowl with the chicken. Stir in the honey, five-spice, peppercorns, black pepper, and salt. Leave to marinate for 45 minutes. Remove the chicken from the bowl and reserve the marinade. Put the oil into a non-stick wok over a high heat until hot. Add the chicken thighs and cook on both sides side until dark, crispy and cooked through. This should take about 10 minutes. Put the oil into a non-stick wok over a high heat until hot. Add the chicken thighs and cook on both sides side until dark, crispy and cooked through. This should take about 10 minutes. To make the braised aubergine, heat a wok or large frying pan over high heat until hot. Add the oil and when slightly smoking, add the garlic, ginger and spring onions and stir-fry for 30 seconds. Add the aubergines and continue to stir-fry for 1 minute. Add the soy sauce, bean sauces, caster sugar, vinegar, peppercorns and stock. Turn the heat down and cook uncovered for 10–15 minutes until the aubergine is tender, stirring occasionally. Bring to the boil until the liquid has been reduced and has thickened slightly. Place aon a serving plate, scatter over the spring onions and keep warm. To make the braised aubergine, heat a wok or large frying pan over high heat until hot. Add the oil and when slightly smoking, add the garlic, ginger and spring onions and stir-fry for 30 seconds. Add the aubergines and continue to stir-fry for 1 minute. Add the soy sauce, bean sauces, caster sugar, vinegar, peppercorns and stock. Turn the heat down and cook uncovered for 10–15 minutes until the aubergine is tender, stirring occasionally. Bring to the boil until the liquid has been reduced and has thickened slightly. Place aon a serving plate, scatter over the spring onions and keep warm. Place a wok over a medium heat, add the reserved chicken marinade, sesame oil, spring onions and sugar, bring to the boil. Slice the chicken at an angle and arrange on a platter. Pour over the marinade and serve the dishes with the rice, if using. Place a wok over a medium heat, add the reserved chicken marinade, sesame oil, spring onions and sugar, bring to the boil. Slice the chicken at an angle and arrange on a platter. Pour over the marinade and serve the dishes with the rice, if using."
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} | 96d30307b51a302e8bb9d124da961f96cb1211f74e8090c6ccc85a8387aa5c0b | Peking-style vegetable dumplings recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pekingvegetabledumpl_91214_16x9.jpg Vegetarian dumplings can balance out a meat-heavy Chinese meal. These are fragrant, savoury and delicious. 4 tbsp vegetable oil50g/1¾oz morning glory, finely sliced (available in some Asian markets; substitute spinach if unavailable)50g/1¾oz pak choi, finely sliced50g/1¾oz fresh shiitake mushrooms, finely sliced1 small red onion, finely sliced25g/1oz bamboo shoots, finely sliced50g/1¾oz beansproutssmall handful fresh coriander, finely chopped1 red chilli, seeds removed, finely choppedsalt and freshly ground black pepper 8 circular wonton wrappers (for vegan versions, look for egg-free wrappers)1 tsp cornflour, mixed to a paste with 1 tsp watervegetable oil, to shallow fryready-made hot and sour sauce, to serve 4 tbsp vegetable oil 50g/1¾oz morning glory, finely sliced (available in some Asian markets; substitute spinach if unavailable) 50g/1¾oz pak choi, finely sliced 50g/1¾oz fresh shiitake mushrooms, finely sliced 1 small red onion, finely sliced 25g/1oz bamboo shoots, finely sliced 50g/1¾oz beansprouts small handful fresh coriander, finely chopped 1 red chilli, seeds removed, finely chopped salt and freshly ground black pepper 8 circular wonton wrappers (for vegan versions, look for egg-free wrappers) 1 tsp cornflour, mixed to a paste with 1 tsp water vegetable oil, to shallow fry ready-made hot and sour sauce, to serve Method Heat half a tablespoon of the oil in a wok over a high heat. Add the morning glory, pak choi, shiitake mushrooms, red onion, bamboo shoots and bean sprouts and stir fry for 2-3 minutes, or until the vegetables have softened slightly. Remove from the heat and add the coriander and chilli. Season with salt and freshly ground black pepper and allow to cool.Lay the wonton wrappers on a clean surface. Place one tablespoon of the fried vegetables in the centre of each wrapper. Using a pastry brush, brush the edges of each wrapper with the cornflour paste. Fold the sides together to create a semi-circular wonton shape.Place the wontons in a steamer over boiling water, and steam for six minutes. Remove and allow to cool.Heat the rest of the oil in a shallow pan until hot. Place the steamed wontons one by one into the hot oil and cook on one side until golden-brown. Remove with a slotted spoon and drain on kitchen paper before serving.Serve with hot and sour sauce. Heat half a tablespoon of the oil in a wok over a high heat. Add the morning glory, pak choi, shiitake mushrooms, red onion, bamboo shoots and bean sprouts and stir fry for 2-3 minutes, or until the vegetables have softened slightly. Heat half a tablespoon of the oil in a wok over a high heat. Add the morning glory, pak choi, shiitake mushrooms, red onion, bamboo shoots and bean sprouts and stir fry for 2-3 minutes, or until the vegetables have softened slightly. Remove from the heat and add the coriander and chilli. Season with salt and freshly ground black pepper and allow to cool. Remove from the heat and add the coriander and chilli. Season with salt and freshly ground black pepper and allow to cool. Lay the wonton wrappers on a clean surface. Place one tablespoon of the fried vegetables in the centre of each wrapper. Using a pastry brush, brush the edges of each wrapper with the cornflour paste. Fold the sides together to create a semi-circular wonton shape. Lay the wonton wrappers on a clean surface. Place one tablespoon of the fried vegetables in the centre of each wrapper. Using a pastry brush, brush the edges of each wrapper with the cornflour paste. Fold the sides together to create a semi-circular wonton shape. Place the wontons in a steamer over boiling water, and steam for six minutes. Remove and allow to cool. Place the wontons in a steamer over boiling water, and steam for six minutes. Remove and allow to cool. Heat the rest of the oil in a shallow pan until hot. Place the steamed wontons one by one into the hot oil and cook on one side until golden-brown. Remove with a slotted spoon and drain on kitchen paper before serving. Heat the rest of the oil in a shallow pan until hot. Place the steamed wontons one by one into the hot oil and cook on one side until golden-brown. Remove with a slotted spoon and drain on kitchen paper before serving. Serve with hot and sour sauce. Serve with hot and sour sauce. | {
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"title": "Peking-style vegetable dumplings recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pekingvegetabledumpl_91214_16x9.jpg Vegetarian dumplings can balance out a meat-heavy Chinese meal. These are fragrant, savoury and delicious. 4 tbsp vegetable oil50g/1¾oz morning glory, finely sliced (available in some Asian markets; substitute spinach if unavailable)50g/1¾oz pak choi, finely sliced50g/1¾oz fresh shiitake mushrooms, finely sliced1 small red onion, finely sliced25g/1oz bamboo shoots, finely sliced50g/1¾oz beansproutssmall handful fresh coriander, finely chopped1 red chilli, seeds removed, finely choppedsalt and freshly ground black pepper 8 circular wonton wrappers (for vegan versions, look for egg-free wrappers)1 tsp cornflour, mixed to a paste with 1 tsp watervegetable oil, to shallow fryready-made hot and sour sauce, to serve 4 tbsp vegetable oil 50g/1¾oz morning glory, finely sliced (available in some Asian markets; substitute spinach if unavailable) 50g/1¾oz pak choi, finely sliced 50g/1¾oz fresh shiitake mushrooms, finely sliced 1 small red onion, finely sliced 25g/1oz bamboo shoots, finely sliced 50g/1¾oz beansprouts small handful fresh coriander, finely chopped 1 red chilli, seeds removed, finely chopped salt and freshly ground black pepper 8 circular wonton wrappers (for vegan versions, look for egg-free wrappers) 1 tsp cornflour, mixed to a paste with 1 tsp water vegetable oil, to shallow fry ready-made hot and sour sauce, to serve Method Heat half a tablespoon of the oil in a wok over a high heat. Add the morning glory, pak choi, shiitake mushrooms, red onion, bamboo shoots and bean sprouts and stir fry for 2-3 minutes, or until the vegetables have softened slightly. Remove from the heat and add the coriander and chilli. Season with salt and freshly ground black pepper and allow to cool.Lay the wonton wrappers on a clean surface. Place one tablespoon of the fried vegetables in the centre of each wrapper. Using a pastry brush, brush the edges of each wrapper with the cornflour paste. Fold the sides together to create a semi-circular wonton shape.Place the wontons in a steamer over boiling water, and steam for six minutes. Remove and allow to cool.Heat the rest of the oil in a shallow pan until hot. Place the steamed wontons one by one into the hot oil and cook on one side until golden-brown. Remove with a slotted spoon and drain on kitchen paper before serving.Serve with hot and sour sauce. Heat half a tablespoon of the oil in a wok over a high heat. Add the morning glory, pak choi, shiitake mushrooms, red onion, bamboo shoots and bean sprouts and stir fry for 2-3 minutes, or until the vegetables have softened slightly. Heat half a tablespoon of the oil in a wok over a high heat. Add the morning glory, pak choi, shiitake mushrooms, red onion, bamboo shoots and bean sprouts and stir fry for 2-3 minutes, or until the vegetables have softened slightly. Remove from the heat and add the coriander and chilli. Season with salt and freshly ground black pepper and allow to cool. Remove from the heat and add the coriander and chilli. Season with salt and freshly ground black pepper and allow to cool. Lay the wonton wrappers on a clean surface. Place one tablespoon of the fried vegetables in the centre of each wrapper. Using a pastry brush, brush the edges of each wrapper with the cornflour paste. Fold the sides together to create a semi-circular wonton shape. Lay the wonton wrappers on a clean surface. Place one tablespoon of the fried vegetables in the centre of each wrapper. Using a pastry brush, brush the edges of each wrapper with the cornflour paste. Fold the sides together to create a semi-circular wonton shape. Place the wontons in a steamer over boiling water, and steam for six minutes. Remove and allow to cool. Place the wontons in a steamer over boiling water, and steam for six minutes. Remove and allow to cool. Heat the rest of the oil in a shallow pan until hot. Place the steamed wontons one by one into the hot oil and cook on one side until golden-brown. Remove with a slotted spoon and drain on kitchen paper before serving. Heat the rest of the oil in a shallow pan until hot. Place the steamed wontons one by one into the hot oil and cook on one side until golden-brown. Remove with a slotted spoon and drain on kitchen paper before serving. Serve with hot and sour sauce. Serve with hot and sour sauce."
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} | 934c0d52971a0aef5c08af2d7240a0964eac09beaa2f1d7347ae8f6a6e829b24 | Orange chicken stir-fry recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quick_orange_and_lemon_60372_16x9.jpg Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice. 450g/1lb boneless chicken breasts, skinned, cut into 2.5cm/1in cubes2 tsp light soy sauce1 tsp Shaoxing rice wine (or dry sherry)1 tsp cornflour1 tbsp groundnut (peanut) oil1 tsp saltfreshly ground white pepper2 tbsp finely chopped orange zest 1 tbsp finely chopped lemon zest2 tsp sesame oil3 tbsp finely chopped fresh coriander 450g/1lb boneless chicken breasts, skinned, cut into 2.5cm/1in cubes 2 tsp light soy sauce 1 tsp Shaoxing rice wine (or dry sherry) 1 tsp cornflour 1 tbsp groundnut (peanut) oil 1 tsp salt freshly ground white pepper 2 tbsp finely chopped orange zest 1 tbsp finely chopped lemon zest 2 tsp sesame oil 3 tbsp finely chopped fresh coriander enough long-grain rice to fill a measuring jug to 400ml/14fl oz level enough long-grain rice to fill a measuring jug to 400ml/14fl oz level 1 tbsp groundnut or peanut oil3 garlic cloves, finely sliced2 tsp salt750g/1½lb Chinese greens, such as choi sum or bok choi 1 tbsp groundnut or peanut oil 3 garlic cloves, finely sliced 2 tsp salt 750g/1½lb Chinese greens, such as choi sum or bok choi Method Combine the cubed chicken with the soy sauce, rice wine (or dry sherry) and cornflour in a small bowl. Put the mixture in the fridge for about 15 minutes. For the rice, put the rice into a heavy pan with 600ml/21 fl oz water. The general rule of thumb is that the water should come up above the level of the rice by about 2.5cm/1in, or the top part of the thumb!Bring the water to the boil and cook until most of the surface liquid has evaporated - this should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to 'fluff' the rice, let it rest for five minutes before serving it.To finish the chicken, heat a wok until it is very hot and then add the oil. When the oil is very hot and slightly smoking, add the chicken to the wok, together with the salt, pepper and orange and lemon zest. Stir-fry the mixture for four minutes, or until the chicken is cooked. Stir in the sesame oil and give the mixture two turns and cook for another three minutes. Finally add the coriander and continue to stir-fry for another minute. Turn onto a platter and serve at once.For the greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and, when it is very hot and slightly smoking, add the garlic and salt. Stir-fry the mixture for 15 seconds. Quickly add the Chinese greens. Stir-fry for 3-4 minutes, or until the greens have wilted, but are still slightly crisp.Serve the chicken with the Chinese greens and rice. Combine the cubed chicken with the soy sauce, rice wine (or dry sherry) and cornflour in a small bowl. Put the mixture in the fridge for about 15 minutes. Combine the cubed chicken with the soy sauce, rice wine (or dry sherry) and cornflour in a small bowl. Put the mixture in the fridge for about 15 minutes. For the rice, put the rice into a heavy pan with 600ml/21 fl oz water. The general rule of thumb is that the water should come up above the level of the rice by about 2.5cm/1in, or the top part of the thumb! For the rice, put the rice into a heavy pan with 600ml/21 fl oz water. The general rule of thumb is that the water should come up above the level of the rice by about 2.5cm/1in, or the top part of the thumb! Bring the water to the boil and cook until most of the surface liquid has evaporated - this should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater. Bring the water to the boil and cook until most of the surface liquid has evaporated - this should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to 'fluff' the rice, let it rest for five minutes before serving it. At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to 'fluff' the rice, let it rest for five minutes before serving it. To finish the chicken, heat a wok until it is very hot and then add the oil. When the oil is very hot and slightly smoking, add the chicken to the wok, together with the salt, pepper and orange and lemon zest. To finish the chicken, heat a wok until it is very hot and then add the oil. When the oil is very hot and slightly smoking, add the chicken to the wok, together with the salt, pepper and orange and lemon zest. Stir-fry the mixture for four minutes, or until the chicken is cooked. Stir in the sesame oil and give the mixture two turns and cook for another three minutes. Finally add the coriander and continue to stir-fry for another minute. Turn onto a platter and serve at once. Stir-fry the mixture for four minutes, or until the chicken is cooked. Stir in the sesame oil and give the mixture two turns and cook for another three minutes. Finally add the coriander and continue to stir-fry for another minute. Turn onto a platter and serve at once. For the greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and, when it is very hot and slightly smoking, add the garlic and salt. Stir-fry the mixture for 15 seconds. Quickly add the Chinese greens. Stir-fry for 3-4 minutes, or until the greens have wilted, but are still slightly crisp. For the greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and, when it is very hot and slightly smoking, add the garlic and salt. Stir-fry the mixture for 15 seconds. Quickly add the Chinese greens. Stir-fry for 3-4 minutes, or until the greens have wilted, but are still slightly crisp. Serve the chicken with the Chinese greens and rice. Serve the chicken with the Chinese greens and rice. | {
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"url": "https://www.bbc.co.uk/food/recipes/quick_orange_and_lemon_60372",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Orange chicken stir-fry recipe",
"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quick_orange_and_lemon_60372_16x9.jpg Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice. 450g/1lb boneless chicken breasts, skinned, cut into 2.5cm/1in cubes2 tsp light soy sauce1 tsp Shaoxing rice wine (or dry sherry)1 tsp cornflour1 tbsp groundnut (peanut) oil1 tsp saltfreshly ground white pepper2 tbsp finely chopped orange zest 1 tbsp finely chopped lemon zest2 tsp sesame oil3 tbsp finely chopped fresh coriander 450g/1lb boneless chicken breasts, skinned, cut into 2.5cm/1in cubes 2 tsp light soy sauce 1 tsp Shaoxing rice wine (or dry sherry) 1 tsp cornflour 1 tbsp groundnut (peanut) oil 1 tsp salt freshly ground white pepper 2 tbsp finely chopped orange zest 1 tbsp finely chopped lemon zest 2 tsp sesame oil 3 tbsp finely chopped fresh coriander enough long-grain rice to fill a measuring jug to 400ml/14fl oz level enough long-grain rice to fill a measuring jug to 400ml/14fl oz level 1 tbsp groundnut or peanut oil3 garlic cloves, finely sliced2 tsp salt750g/1½lb Chinese greens, such as choi sum or bok choi 1 tbsp groundnut or peanut oil 3 garlic cloves, finely sliced 2 tsp salt 750g/1½lb Chinese greens, such as choi sum or bok choi Method Combine the cubed chicken with the soy sauce, rice wine (or dry sherry) and cornflour in a small bowl. Put the mixture in the fridge for about 15 minutes. For the rice, put the rice into a heavy pan with 600ml/21 fl oz water. The general rule of thumb is that the water should come up above the level of the rice by about 2.5cm/1in, or the top part of the thumb!Bring the water to the boil and cook until most of the surface liquid has evaporated - this should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to 'fluff' the rice, let it rest for five minutes before serving it.To finish the chicken, heat a wok until it is very hot and then add the oil. When the oil is very hot and slightly smoking, add the chicken to the wok, together with the salt, pepper and orange and lemon zest. Stir-fry the mixture for four minutes, or until the chicken is cooked. Stir in the sesame oil and give the mixture two turns and cook for another three minutes. Finally add the coriander and continue to stir-fry for another minute. Turn onto a platter and serve at once.For the greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and, when it is very hot and slightly smoking, add the garlic and salt. Stir-fry the mixture for 15 seconds. Quickly add the Chinese greens. Stir-fry for 3-4 minutes, or until the greens have wilted, but are still slightly crisp.Serve the chicken with the Chinese greens and rice. Combine the cubed chicken with the soy sauce, rice wine (or dry sherry) and cornflour in a small bowl. Put the mixture in the fridge for about 15 minutes. Combine the cubed chicken with the soy sauce, rice wine (or dry sherry) and cornflour in a small bowl. Put the mixture in the fridge for about 15 minutes. For the rice, put the rice into a heavy pan with 600ml/21 fl oz water. The general rule of thumb is that the water should come up above the level of the rice by about 2.5cm/1in, or the top part of the thumb! For the rice, put the rice into a heavy pan with 600ml/21 fl oz water. The general rule of thumb is that the water should come up above the level of the rice by about 2.5cm/1in, or the top part of the thumb! Bring the water to the boil and cook until most of the surface liquid has evaporated - this should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater. Bring the water to the boil and cook until most of the surface liquid has evaporated - this should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to 'fluff' the rice, let it rest for five minutes before serving it. At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to 'fluff' the rice, let it rest for five minutes before serving it. To finish the chicken, heat a wok until it is very hot and then add the oil. When the oil is very hot and slightly smoking, add the chicken to the wok, together with the salt, pepper and orange and lemon zest. To finish the chicken, heat a wok until it is very hot and then add the oil. When the oil is very hot and slightly smoking, add the chicken to the wok, together with the salt, pepper and orange and lemon zest. Stir-fry the mixture for four minutes, or until the chicken is cooked. Stir in the sesame oil and give the mixture two turns and cook for another three minutes. Finally add the coriander and continue to stir-fry for another minute. Turn onto a platter and serve at once. Stir-fry the mixture for four minutes, or until the chicken is cooked. Stir in the sesame oil and give the mixture two turns and cook for another three minutes. Finally add the coriander and continue to stir-fry for another minute. Turn onto a platter and serve at once. For the greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and, when it is very hot and slightly smoking, add the garlic and salt. Stir-fry the mixture for 15 seconds. Quickly add the Chinese greens. Stir-fry for 3-4 minutes, or until the greens have wilted, but are still slightly crisp. For the greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and, when it is very hot and slightly smoking, add the garlic and salt. Stir-fry the mixture for 15 seconds. Quickly add the Chinese greens. Stir-fry for 3-4 minutes, or until the greens have wilted, but are still slightly crisp. Serve the chicken with the Chinese greens and rice. Serve the chicken with the Chinese greens and rice."
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} | b017e8c547106354a086fffcce1aea0a96e28da793003e47ab6423786d972114 | Chinese five-spice spare ribs recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fivespicespareribs_70976_16x9.jpg Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky, sweet sauce. 750g/1½lb pork spareribs600ml/1 pint groundnut (peanut) oil 750g/1½lb pork spareribs 600ml/1 pint groundnut (peanut) oil 1 tbsp Shaoxing rice wine or dry sherry1 tbsp light soy sauce1 tbsp Chinese black rice vinegar or cider vinegar2 tsp sesame oil1 tbsp cornflour 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 1 tbsp Chinese black rice vinegar or cider vinegar 2 tsp sesame oil 1 tbsp cornflour 2 tbsp finely chopped garlic2 tsp five-spice powder3 tbsp finely chopped spring onions3 tbsp Chinese rock sugar or granulated sugar3 tbsp Shaoxing rice wine or dry sherry150ml/5fl oz chicken stock1½ tbsp light soy sauce2 tbsp dried grated orange peel85ml/3fl oz Chinese black rice vinegar or cider vinegar 2 tbsp finely chopped garlic 2 tsp five-spice powder 3 tbsp finely chopped spring onions 3 tbsp Chinese rock sugar or granulated sugar 3 tbsp Shaoxing rice wine or dry sherry 150ml/5fl oz chicken stock 1½ tbsp light soy sauce 2 tbsp dried grated orange peel 85ml/3fl oz Chinese black rice vinegar or cider vinegar Method Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones. Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)Put the sauce ingredients into a clean wok or frying pan. Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally. If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once. Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones. Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones. Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon. Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon. Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.) Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.) Put the sauce ingredients into a clean wok or frying pan. Put the sauce ingredients into a clean wok or frying pan. Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally. Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally. If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once. If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once. | {
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"url": "https://www.bbc.co.uk/food/recipes/fivespicespareribs_70976",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chinese five-spice spare ribs recipe",
"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fivespicespareribs_70976_16x9.jpg Ken Hom shows you how to make thse melt-in-your-mouth Chinese spare ribs with a sticky, sweet sauce. 750g/1½lb pork spareribs600ml/1 pint groundnut (peanut) oil 750g/1½lb pork spareribs 600ml/1 pint groundnut (peanut) oil 1 tbsp Shaoxing rice wine or dry sherry1 tbsp light soy sauce1 tbsp Chinese black rice vinegar or cider vinegar2 tsp sesame oil1 tbsp cornflour 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 1 tbsp Chinese black rice vinegar or cider vinegar 2 tsp sesame oil 1 tbsp cornflour 2 tbsp finely chopped garlic2 tsp five-spice powder3 tbsp finely chopped spring onions3 tbsp Chinese rock sugar or granulated sugar3 tbsp Shaoxing rice wine or dry sherry150ml/5fl oz chicken stock1½ tbsp light soy sauce2 tbsp dried grated orange peel85ml/3fl oz Chinese black rice vinegar or cider vinegar 2 tbsp finely chopped garlic 2 tsp five-spice powder 3 tbsp finely chopped spring onions 3 tbsp Chinese rock sugar or granulated sugar 3 tbsp Shaoxing rice wine or dry sherry 150ml/5fl oz chicken stock 1½ tbsp light soy sauce 2 tbsp dried grated orange peel 85ml/3fl oz Chinese black rice vinegar or cider vinegar Method Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones. Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon.Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.)Put the sauce ingredients into a clean wok or frying pan. Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally. If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once. Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones. Have your butcher separate the spareribs into individual ribs and then into chunks which are approximately 7.5cm/3in long. Alternatively do this yourself using a heavy sharp cleaver that can cut through the bones. Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon. Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon. Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.) Heat the oil in a deep-fat fryer or large wok. When the oil is very hot and slightly smoking, slowly brown the marinated spareribs in several batches until they are brown. Drain each cooked batch on kitchen paper. (Leave the cooking oil to cool. Strain it through a filter if you want to re-use it when cooking pork.) Put the sauce ingredients into a clean wok or frying pan. Put the sauce ingredients into a clean wok or frying pan. Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally. Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally. If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once. If necessary, add a little water to the sauce to prevent the spareribs from drying up. Skim off any surface fat, turn onto a warm serving plate and serve at once."
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} | 249112e4e7ff790494cfd44b21bbe6b16674fe6d5a11149701e09ba2ac7951d0 | Salt and pepper chicken recipe
An average of 4.5 out of 5 stars from 76 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/salt_and_pepper_chicken_22052_16x9.jpg This quick and easy salt and pepper chicken recipe is a classic that's wonderful as a party nibble or a main course served with steamed rice and vegetables. 60g/2¼oz cornflour 1 tbsp fine salt1 tbsp Chinese five-spice powder1 tbsp ground black pepper, plus an extra1 tsp200ml/7fl oz vegetable oil, plus 1 tbsp 4 boneless, skinless, chicken thighs, cut into bite-sized strips3 spring onions, thinly sliced 1 red finger chilli, thinly sliced 2 garlic cloves, crushed 60g/2¼oz cornflour 1 tbsp fine salt 1 tbsp Chinese five-spice powder 1 tbsp ground black pepper, plus an extra1 tsp 200ml/7fl oz vegetable oil, plus 1 tbsp 4 boneless, skinless, chicken thighs, cut into bite-sized strips 3 spring onions, thinly sliced 1 red finger chilli, thinly sliced 2 garlic cloves, crushed Method In a large bowl, mix the cornflour, salt, five-spice and tablespoon of pepper together and set aside. Heat the oil in a wok or large pan to 180C on a cooking thermometer, or until a teaspoon of cornflour sizzles when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Toss the chicken in the flour mixture, working in batches. Carefully add it to the oil and cook for 2–3 minutes on one side, until golden brown and cooked though. Turn and cook for a further 2–3 minutes. Drain on kitchen paper.Heat the remaining 1 tablespoon of oil in a clean pan over a medium heat. Add the spring onions, chilli, garlic and remaining teaspoon of pepper with a pinch of salt. Fry for 1–2 minutes, then add the cooked chicken. Toss and cook for a further 2–3 minutes, until the chicken is coated in the onions, garlic and chilli. In a large bowl, mix the cornflour, salt, five-spice and tablespoon of pepper together and set aside. In a large bowl, mix the cornflour, salt, five-spice and tablespoon of pepper together and set aside. Heat the oil in a wok or large pan to 180C on a cooking thermometer, or until a teaspoon of cornflour sizzles when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat the oil in a wok or large pan to 180C on a cooking thermometer, or until a teaspoon of cornflour sizzles when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Toss the chicken in the flour mixture, working in batches. Carefully add it to the oil and cook for 2–3 minutes on one side, until golden brown and cooked though. Turn and cook for a further 2–3 minutes. Drain on kitchen paper. Toss the chicken in the flour mixture, working in batches. Carefully add it to the oil and cook for 2–3 minutes on one side, until golden brown and cooked though. Turn and cook for a further 2–3 minutes. Drain on kitchen paper. Heat the remaining 1 tablespoon of oil in a clean pan over a medium heat. Add the spring onions, chilli, garlic and remaining teaspoon of pepper with a pinch of salt. Fry for 1–2 minutes, then add the cooked chicken. Toss and cook for a further 2–3 minutes, until the chicken is coated in the onions, garlic and chilli. Heat the remaining 1 tablespoon of oil in a clean pan over a medium heat. Add the spring onions, chilli, garlic and remaining teaspoon of pepper with a pinch of salt. Fry for 1–2 minutes, then add the cooked chicken. Toss and cook for a further 2–3 minutes, until the chicken is coated in the onions, garlic and chilli. | {
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"title": "Salt and pepper chicken recipe",
"content": "An average of 4.5 out of 5 stars from 76 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/salt_and_pepper_chicken_22052_16x9.jpg This quick and easy salt and pepper chicken recipe is a classic that's wonderful as a party nibble or a main course served with steamed rice and vegetables. 60g/2¼oz cornflour 1 tbsp fine salt1 tbsp Chinese five-spice powder1 tbsp ground black pepper, plus an extra1 tsp200ml/7fl oz vegetable oil, plus 1 tbsp 4 boneless, skinless, chicken thighs, cut into bite-sized strips3 spring onions, thinly sliced 1 red finger chilli, thinly sliced 2 garlic cloves, crushed 60g/2¼oz cornflour 1 tbsp fine salt 1 tbsp Chinese five-spice powder 1 tbsp ground black pepper, plus an extra1 tsp 200ml/7fl oz vegetable oil, plus 1 tbsp 4 boneless, skinless, chicken thighs, cut into bite-sized strips 3 spring onions, thinly sliced 1 red finger chilli, thinly sliced 2 garlic cloves, crushed Method In a large bowl, mix the cornflour, salt, five-spice and tablespoon of pepper together and set aside. Heat the oil in a wok or large pan to 180C on a cooking thermometer, or until a teaspoon of cornflour sizzles when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Toss the chicken in the flour mixture, working in batches. Carefully add it to the oil and cook for 2–3 minutes on one side, until golden brown and cooked though. Turn and cook for a further 2–3 minutes. Drain on kitchen paper.Heat the remaining 1 tablespoon of oil in a clean pan over a medium heat. Add the spring onions, chilli, garlic and remaining teaspoon of pepper with a pinch of salt. Fry for 1–2 minutes, then add the cooked chicken. Toss and cook for a further 2–3 minutes, until the chicken is coated in the onions, garlic and chilli. In a large bowl, mix the cornflour, salt, five-spice and tablespoon of pepper together and set aside. In a large bowl, mix the cornflour, salt, five-spice and tablespoon of pepper together and set aside. Heat the oil in a wok or large pan to 180C on a cooking thermometer, or until a teaspoon of cornflour sizzles when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat the oil in a wok or large pan to 180C on a cooking thermometer, or until a teaspoon of cornflour sizzles when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Toss the chicken in the flour mixture, working in batches. Carefully add it to the oil and cook for 2–3 minutes on one side, until golden brown and cooked though. Turn and cook for a further 2–3 minutes. Drain on kitchen paper. Toss the chicken in the flour mixture, working in batches. Carefully add it to the oil and cook for 2–3 minutes on one side, until golden brown and cooked though. Turn and cook for a further 2–3 minutes. Drain on kitchen paper. Heat the remaining 1 tablespoon of oil in a clean pan over a medium heat. Add the spring onions, chilli, garlic and remaining teaspoon of pepper with a pinch of salt. Fry for 1–2 minutes, then add the cooked chicken. Toss and cook for a further 2–3 minutes, until the chicken is coated in the onions, garlic and chilli. Heat the remaining 1 tablespoon of oil in a clean pan over a medium heat. Add the spring onions, chilli, garlic and remaining teaspoon of pepper with a pinch of salt. Fry for 1–2 minutes, then add the cooked chicken. Toss and cook for a further 2–3 minutes, until the chicken is coated in the onions, garlic and chilli."
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} | c567532552e7f589844a05e9960aedef09c7ded145fa1a4e1af98d67db852fa3 | Yuxiang aubergine with shiitake mushrooms recipe
An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yuxiang_aubergine_with_81056_16x9.jpg Yuxiang, aka fish-fragrant, is a well-known Chinese sauce, often used with aubergines. Here, Ching add mushrooms too. 100ml/ 3½fl oz cold vegetable stock1 tbsp tamari or low sodium light soy sauce1 tbsp Chinese black rice vinegar1 tsp toasted sesame oil2 pinches of caster sugar1 tbsp cornflour 100ml/ 3½fl oz cold vegetable stock 1 tbsp tamari or low sodium light soy sauce 1 tbsp Chinese black rice vinegar 1 tsp toasted sesame oil 2 pinches of caster sugar 1 tbsp cornflour 2 tbsp rapeseed oil200g/7oz baby aubergines, trimmed and quartered lengthways2 garlic cloves, finely chopped1 red chilli, deseeded and finely diced (optional)2.5cm/1in piece fresh root ginger, peeled and finely chopped1 tbsp chilli bean sauce (also known as doubanjiang or toban djan, avaliable from large supermarkets or Asian-specialist stores)200g/7oz fresh shiitake mushrooms, sliced2 spring onions, trimmed and finely dicedsmall handful coriander, stalks finely chopped, leaves separated 2 tbsp rapeseed oil 200g/7oz baby aubergines, trimmed and quartered lengthways 2 garlic cloves, finely chopped 1 red chilli, deseeded and finely diced (optional) 2.5cm/1in piece fresh root ginger, peeled and finely chopped 1 tbsp chilli bean sauce (also known as doubanjiang or toban djan, avaliable from large supermarkets or Asian-specialist stores) 200g/7oz fresh shiitake mushrooms, sliced 2 spring onions, trimmed and finely diced small handful coriander, stalks finely chopped, leaves separated freshly cooked jasmine rice freshly cooked jasmine rice Method Place all the ingredients for the sauce in a jug. Stir well and set aside.Heat a wok over a high heat until smoking, then add 1 tablespoon of rapeseed oil. Once hot, add the aubergine and cook for 5 minutes, stirring, until browned. As you cook it, keep adding drops of water, up to 50ml/2fl oz in total. This will create steam to help soften the aubergine. Once cooked, transfer the aubergine to a plate and set aside.Return the empty wok to the heat and add the remaining rapeseed oil. Add the garlic, ginger and chilli bean paste along with the red chilli if using and stir for a few seconds.Return the cooked aubergine to the wok and add the sliced shiitake mushrooms. Pour over the sauce and bring to a bubble, cooking for 3–4 minutes on a high heat until the sauce thickens. Stir in the spring onions and coriander stalks. Garnish with the coriander leaves and serve immediately with jasmine rice. Place all the ingredients for the sauce in a jug. Stir well and set aside. Place all the ingredients for the sauce in a jug. Stir well and set aside. Heat a wok over a high heat until smoking, then add 1 tablespoon of rapeseed oil. Once hot, add the aubergine and cook for 5 minutes, stirring, until browned. As you cook it, keep adding drops of water, up to 50ml/2fl oz in total. This will create steam to help soften the aubergine. Once cooked, transfer the aubergine to a plate and set aside. Heat a wok over a high heat until smoking, then add 1 tablespoon of rapeseed oil. Once hot, add the aubergine and cook for 5 minutes, stirring, until browned. As you cook it, keep adding drops of water, up to 50ml/2fl oz in total. This will create steam to help soften the aubergine. Once cooked, transfer the aubergine to a plate and set aside. Return the empty wok to the heat and add the remaining rapeseed oil. Add the garlic, ginger and chilli bean paste along with the red chilli if using and stir for a few seconds. Return the empty wok to the heat and add the remaining rapeseed oil. Add the garlic, ginger and chilli bean paste along with the red chilli if using and stir for a few seconds. Return the cooked aubergine to the wok and add the sliced shiitake mushrooms. Pour over the sauce and bring to a bubble, cooking for 3–4 minutes on a high heat until the sauce thickens. Stir in the spring onions and coriander stalks. Return the cooked aubergine to the wok and add the sliced shiitake mushrooms. Pour over the sauce and bring to a bubble, cooking for 3–4 minutes on a high heat until the sauce thickens. Stir in the spring onions and coriander stalks. Garnish with the coriander leaves and serve immediately with jasmine rice. Garnish with the coriander leaves and serve immediately with jasmine rice. | {
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"title": "Yuxiang aubergine with shiitake mushrooms recipe",
"content": "An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yuxiang_aubergine_with_81056_16x9.jpg Yuxiang, aka fish-fragrant, is a well-known Chinese sauce, often used with aubergines. Here, Ching add mushrooms too. 100ml/ 3½fl oz cold vegetable stock1 tbsp tamari or low sodium light soy sauce1 tbsp Chinese black rice vinegar1 tsp toasted sesame oil2 pinches of caster sugar1 tbsp cornflour 100ml/ 3½fl oz cold vegetable stock 1 tbsp tamari or low sodium light soy sauce 1 tbsp Chinese black rice vinegar 1 tsp toasted sesame oil 2 pinches of caster sugar 1 tbsp cornflour 2 tbsp rapeseed oil200g/7oz baby aubergines, trimmed and quartered lengthways2 garlic cloves, finely chopped1 red chilli, deseeded and finely diced (optional)2.5cm/1in piece fresh root ginger, peeled and finely chopped1 tbsp chilli bean sauce (also known as doubanjiang or toban djan, avaliable from large supermarkets or Asian-specialist stores)200g/7oz fresh shiitake mushrooms, sliced2 spring onions, trimmed and finely dicedsmall handful coriander, stalks finely chopped, leaves separated 2 tbsp rapeseed oil 200g/7oz baby aubergines, trimmed and quartered lengthways 2 garlic cloves, finely chopped 1 red chilli, deseeded and finely diced (optional) 2.5cm/1in piece fresh root ginger, peeled and finely chopped 1 tbsp chilli bean sauce (also known as doubanjiang or toban djan, avaliable from large supermarkets or Asian-specialist stores) 200g/7oz fresh shiitake mushrooms, sliced 2 spring onions, trimmed and finely diced small handful coriander, stalks finely chopped, leaves separated freshly cooked jasmine rice freshly cooked jasmine rice Method Place all the ingredients for the sauce in a jug. Stir well and set aside.Heat a wok over a high heat until smoking, then add 1 tablespoon of rapeseed oil. Once hot, add the aubergine and cook for 5 minutes, stirring, until browned. As you cook it, keep adding drops of water, up to 50ml/2fl oz in total. This will create steam to help soften the aubergine. Once cooked, transfer the aubergine to a plate and set aside.Return the empty wok to the heat and add the remaining rapeseed oil. Add the garlic, ginger and chilli bean paste along with the red chilli if using and stir for a few seconds.Return the cooked aubergine to the wok and add the sliced shiitake mushrooms. Pour over the sauce and bring to a bubble, cooking for 3–4 minutes on a high heat until the sauce thickens. Stir in the spring onions and coriander stalks. Garnish with the coriander leaves and serve immediately with jasmine rice. Place all the ingredients for the sauce in a jug. Stir well and set aside. Place all the ingredients for the sauce in a jug. Stir well and set aside. Heat a wok over a high heat until smoking, then add 1 tablespoon of rapeseed oil. Once hot, add the aubergine and cook for 5 minutes, stirring, until browned. As you cook it, keep adding drops of water, up to 50ml/2fl oz in total. This will create steam to help soften the aubergine. Once cooked, transfer the aubergine to a plate and set aside. Heat a wok over a high heat until smoking, then add 1 tablespoon of rapeseed oil. Once hot, add the aubergine and cook for 5 minutes, stirring, until browned. As you cook it, keep adding drops of water, up to 50ml/2fl oz in total. This will create steam to help soften the aubergine. Once cooked, transfer the aubergine to a plate and set aside. Return the empty wok to the heat and add the remaining rapeseed oil. Add the garlic, ginger and chilli bean paste along with the red chilli if using and stir for a few seconds. Return the empty wok to the heat and add the remaining rapeseed oil. Add the garlic, ginger and chilli bean paste along with the red chilli if using and stir for a few seconds. Return the cooked aubergine to the wok and add the sliced shiitake mushrooms. Pour over the sauce and bring to a bubble, cooking for 3–4 minutes on a high heat until the sauce thickens. Stir in the spring onions and coriander stalks. Return the cooked aubergine to the wok and add the sliced shiitake mushrooms. Pour over the sauce and bring to a bubble, cooking for 3–4 minutes on a high heat until the sauce thickens. Stir in the spring onions and coriander stalks. Garnish with the coriander leaves and serve immediately with jasmine rice. Garnish with the coriander leaves and serve immediately with jasmine rice."
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} | 5fa82caf3fdeeb79fb965ff2a7d5921301abc73c7bffff4c021b9500dfe51aa8 | Beef in oyster sauce recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beefinoystersauce_89263_16x9.jpg This beef stir-fry with oyster sauce is perfect for a mid-week supper. 350g/12oz beef fillet1 tsp light soy sauce1½ tbsp oyster sauce pinch sugarsalt and freshly ground black pepper2 tbsp groundnut oil 3 cloves garlic, finely chopped1 chilli, de-seeded, finely chopped200g/7oz baby spinach leaves1 tbsp Shaoxing rice wine or dry sherrypinch dried chilli flakes 350g/12oz beef fillet 1 tsp light soy sauce 1½ tbsp oyster sauce pinch sugar salt and freshly ground black pepper 2 tbsp groundnut oil 3 cloves garlic, finely chopped 1 chilli, de-seeded, finely chopped 200g/7oz baby spinach leaves 1 tbsp Shaoxing rice wine or dry sherry pinch dried chilli flakes 1 tsp groundnut oil 100g/3½oz oyster mushroomsdash Chinese black rice vinegar or balsamic vinegardash light soy sauce 1 tsp groundnut oil 100g/3½oz oyster mushrooms dash Chinese black rice vinegar or balsamic vinegar dash light soy sauce Method For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. Stir-fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce. Spoon the oyster mushrooms over the beef and serve. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. Stir-fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. Stir-fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce. Spoon the oyster mushrooms over the beef and serve. Spoon the oyster mushrooms over the beef and serve. | {
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"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beefinoystersauce_89263_16x9.jpg This beef stir-fry with oyster sauce is perfect for a mid-week supper. 350g/12oz beef fillet1 tsp light soy sauce1½ tbsp oyster sauce pinch sugarsalt and freshly ground black pepper2 tbsp groundnut oil 3 cloves garlic, finely chopped1 chilli, de-seeded, finely chopped200g/7oz baby spinach leaves1 tbsp Shaoxing rice wine or dry sherrypinch dried chilli flakes 350g/12oz beef fillet 1 tsp light soy sauce 1½ tbsp oyster sauce pinch sugar salt and freshly ground black pepper 2 tbsp groundnut oil 3 cloves garlic, finely chopped 1 chilli, de-seeded, finely chopped 200g/7oz baby spinach leaves 1 tbsp Shaoxing rice wine or dry sherry pinch dried chilli flakes 1 tsp groundnut oil 100g/3½oz oyster mushroomsdash Chinese black rice vinegar or balsamic vinegardash light soy sauce 1 tsp groundnut oil 100g/3½oz oyster mushrooms dash Chinese black rice vinegar or balsamic vinegar dash light soy sauce Method For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. Stir-fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce. Spoon the oyster mushrooms over the beef and serve. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. Stir-fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. Stir-fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce. Spoon the oyster mushrooms over the beef and serve. Spoon the oyster mushrooms over the beef and serve."
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} | e5b8f6b3e093cbc9f7ef2ef8eae742ccf838d5df094ead64949f66c669d4c498 | Chicken and cashew noodle stir-fry recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenlimeandcashew_4133_16x9.jpg James Martin's irresistible recipe for a quick, easy and healthy chicken and cashew stir-fry makes your midweek meal into something special. Each serving provides 424 kcal, 28g protein, 39g carbohydrate (of which 11g sugars), 16g fat (of which 2g saturates), 5g fibre and 1g salt. 1 tbsp vegetable oil 250g/9oz chicken breast, cut into thin strips 1 tbsp runny honey 1 garlic clove, crushed1 tbsp chopped fresh ginger ½ red chilli, finely chopped 3 spring onions, chopped1 small carrot, sliced1 red pepper, cut into strips1 head of pak choi, chopped 300g/10½oz straight-to-wok fine egg noodlessmall bunch fresh coriander, roughly chopped1 tbsp dark soy sauce1 tbsp toasted sesame oil 1 lime, finely grated zest and juice 25g/1oz unsalted, toasted cashew nuts 1 tbsp vegetable oil 250g/9oz chicken breast, cut into thin strips 1 tbsp runny honey 1 garlic clove, crushed 1 tbsp chopped fresh ginger ½ red chilli, finely chopped 3 spring onions, chopped 1 small carrot, sliced 1 red pepper, cut into strips 1 head of pak choi, chopped 300g/10½oz straight-to-wok fine egg noodles small bunch fresh coriander, roughly chopped 1 tbsp dark soy sauce 1 tbsp toasted sesame oil 1 lime, finely grated zest and juice 25g/1oz unsalted, toasted cashew nuts Method Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside.Add the remaining oil to the wok and fry the garlic, ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan. Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well.Serve with a scattering of cashews over the top. Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside. Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside. Add the remaining oil to the wok and fry the garlic, ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan. Add the remaining oil to the wok and fry the garlic, ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan. Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well. Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well. Serve with a scattering of cashews over the top. Serve with a scattering of cashews over the top. | {
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"title": "Chicken and cashew noodle stir-fry recipe",
"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenlimeandcashew_4133_16x9.jpg James Martin's irresistible recipe for a quick, easy and healthy chicken and cashew stir-fry makes your midweek meal into something special. Each serving provides 424 kcal, 28g protein, 39g carbohydrate (of which 11g sugars), 16g fat (of which 2g saturates), 5g fibre and 1g salt. 1 tbsp vegetable oil 250g/9oz chicken breast, cut into thin strips 1 tbsp runny honey 1 garlic clove, crushed1 tbsp chopped fresh ginger ½ red chilli, finely chopped 3 spring onions, chopped1 small carrot, sliced1 red pepper, cut into strips1 head of pak choi, chopped 300g/10½oz straight-to-wok fine egg noodlessmall bunch fresh coriander, roughly chopped1 tbsp dark soy sauce1 tbsp toasted sesame oil 1 lime, finely grated zest and juice 25g/1oz unsalted, toasted cashew nuts 1 tbsp vegetable oil 250g/9oz chicken breast, cut into thin strips 1 tbsp runny honey 1 garlic clove, crushed 1 tbsp chopped fresh ginger ½ red chilli, finely chopped 3 spring onions, chopped 1 small carrot, sliced 1 red pepper, cut into strips 1 head of pak choi, chopped 300g/10½oz straight-to-wok fine egg noodles small bunch fresh coriander, roughly chopped 1 tbsp dark soy sauce 1 tbsp toasted sesame oil 1 lime, finely grated zest and juice 25g/1oz unsalted, toasted cashew nuts Method Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside.Add the remaining oil to the wok and fry the garlic, ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan. Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well.Serve with a scattering of cashews over the top. Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside. Heat a large wok over a high heat. Add half the oil and the chicken. Stir fry for 1 minute, then add the honey and fry until the chicken is fully cooked and a rich golden-brown. Remove from the wok and set aside. Add the remaining oil to the wok and fry the garlic, ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan. Add the remaining oil to the wok and fry the garlic, ginger and chilli for 20 seconds over a medium heat. Add the vegetables and stir-fry until they are just tender but retain some bite. Add the pre-cooked noodles and sauté for a minute or so before returning the chicken to the pan. Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well. Add the coriander, soy sauce, sesame oil and lime zest and juice and toss well. Serve with a scattering of cashews over the top. Serve with a scattering of cashews over the top."
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} | 390750b517a6088face4dc41a568a7861f39c36519e376436d5b96e96c99befd | Stir-fried chilli chicken recipe
An average of 4.4 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chillichickenwithjas_89288_16x9.jpg Recreate a takeaway favourite at home with Ching's quick and easy chicken stir-fry recipe. 4 garlic cloves, finely chopped2.5cm/1in piece fresh root ginger, finely chopped1 red chilli, finely chopped½ red pepper, sliced into strips2 tomatoes, roughly chopped2 tbsp tomato ketchup1 tsp brown sugar 4 garlic cloves, finely chopped 2.5cm/1in piece fresh root ginger, finely chopped 1 red chilli, finely chopped ½ red pepper, sliced into strips 2 tomatoes, roughly chopped 2 tbsp tomato ketchup 1 tsp brown sugar 1 tbsp groundnut oil250g/9oz skinless chicken breast fillets, sliced1 courgette, sliced into strips½ red or yellow pepper, seeds removed, sliced into strips2 tbsp light soy sauce 2 large spring onions, sliced lengthwaysboiled rice, cooked according to packed instructions 1 tbsp groundnut oil 250g/9oz skinless chicken breast fillets, sliced 1 courgette, sliced into strips ½ red or yellow pepper, seeds removed, sliced into strips 2 tbsp light soy sauce 2 large spring onions, sliced lengthways boiled rice, cooked according to packed instructions Method For the sauce, put all of the sauce ingredients with 5 tablespoons water into a food processor and blend until smooth. For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through.Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately. For the sauce, put all of the sauce ingredients with 5 tablespoons water into a food processor and blend until smooth. For the sauce, put all of the sauce ingredients with 5 tablespoons water into a food processor and blend until smooth. For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through. For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through. Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately. Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Stir-fried chilli chicken recipe",
"content": "An average of 4.4 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chillichickenwithjas_89288_16x9.jpg Recreate a takeaway favourite at home with Ching's quick and easy chicken stir-fry recipe. 4 garlic cloves, finely chopped2.5cm/1in piece fresh root ginger, finely chopped1 red chilli, finely chopped½ red pepper, sliced into strips2 tomatoes, roughly chopped2 tbsp tomato ketchup1 tsp brown sugar 4 garlic cloves, finely chopped 2.5cm/1in piece fresh root ginger, finely chopped 1 red chilli, finely chopped ½ red pepper, sliced into strips 2 tomatoes, roughly chopped 2 tbsp tomato ketchup 1 tsp brown sugar 1 tbsp groundnut oil250g/9oz skinless chicken breast fillets, sliced1 courgette, sliced into strips½ red or yellow pepper, seeds removed, sliced into strips2 tbsp light soy sauce 2 large spring onions, sliced lengthwaysboiled rice, cooked according to packed instructions 1 tbsp groundnut oil 250g/9oz skinless chicken breast fillets, sliced 1 courgette, sliced into strips ½ red or yellow pepper, seeds removed, sliced into strips 2 tbsp light soy sauce 2 large spring onions, sliced lengthways boiled rice, cooked according to packed instructions Method For the sauce, put all of the sauce ingredients with 5 tablespoons water into a food processor and blend until smooth. For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through.Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately. For the sauce, put all of the sauce ingredients with 5 tablespoons water into a food processor and blend until smooth. For the sauce, put all of the sauce ingredients with 5 tablespoons water into a food processor and blend until smooth. For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through. For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through. Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately. Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately."
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} | 686cda5fc2368cbc72d8092d02c3888d6f6f51da949be1c4266d62bbbc4b3edc | Fragrant pork and aubergines recipe
An average of 4.8 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fragrantpork_89290_16x9.jpg Pork and aubergine go together perfectly in this fragrant stir-fry. Serve with rice or noodles. 4 tbsp groundnut oil 1 aubergine, halved lengthways and cut into 1cm/½in slices2 garlic cloves, finely chopped 1 tbsp grated fresh root ginger 1 red chilli, finely chopped 200g/7oz pork mince1 tbsp Shaoxing rice wine or dry sherry2 tbsp chilli bean sauce (available from Asian grocers)200ml/7fl oz hot chicken stock2 heads pak choi or ½ Chinese cabbage, halved and sliced lengthways 1 tbsp clear rice vinegar or cider vinegar1 tsp toasted sesame oil2 spring onions, chopped1 tbsp cornflour, mixed with 2 tbsp cold water 4 tbsp groundnut oil 1 aubergine, halved lengthways and cut into 1cm/½in slices 2 garlic cloves, finely chopped 1 tbsp grated fresh root ginger 1 red chilli, finely chopped 200g/7oz pork mince 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp chilli bean sauce (available from Asian grocers) 200ml/7fl oz hot chicken stock 2 heads pak choi or ½ Chinese cabbage, halved and sliced lengthways 1 tbsp clear rice vinegar or cider vinegar 1 tsp toasted sesame oil 2 spring onions, chopped 1 tbsp cornflour, mixed with 2 tbsp cold water Method Heat a wok until smoking and add two tablespoons of the groundnut oil, then fry the aubergine slices with a splash of water for 3-4 minutes, or until softened and golden-brown all over. Transfer to a plate and set aside.Wipe away the excess oil from the wok, reheat and add the remaining groundnut oil. Heat until smoking. Stir fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir fry for one minute, then add the rice wine or sherry. Cook for 3-4 minutes, or until browned, then add the chilli bean sauce and hot chicken stock. Return the aubergines to the wok and add the pak choi.Season, to taste, with the vinegar and sesame oil and bring to the boil. Cook for 3-4 minutes, or until the pork is cooked through, then stir in the spring onions. Add the cornflour paste and stir until the liquid has thickened. Spoon the fragrant pork and aubergines into a serving bowl and serve immediately. Heat a wok until smoking and add two tablespoons of the groundnut oil, then fry the aubergine slices with a splash of water for 3-4 minutes, or until softened and golden-brown all over. Transfer to a plate and set aside. Heat a wok until smoking and add two tablespoons of the groundnut oil, then fry the aubergine slices with a splash of water for 3-4 minutes, or until softened and golden-brown all over. Transfer to a plate and set aside. Wipe away the excess oil from the wok, reheat and add the remaining groundnut oil. Heat until smoking. Stir fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir fry for one minute, then add the rice wine or sherry. Cook for 3-4 minutes, or until browned, then add the chilli bean sauce and hot chicken stock. Return the aubergines to the wok and add the pak choi. Wipe away the excess oil from the wok, reheat and add the remaining groundnut oil. Heat until smoking. Stir fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir fry for one minute, then add the rice wine or sherry. Cook for 3-4 minutes, or until browned, then add the chilli bean sauce and hot chicken stock. Return the aubergines to the wok and add the pak choi. Season, to taste, with the vinegar and sesame oil and bring to the boil. Cook for 3-4 minutes, or until the pork is cooked through, then stir in the spring onions. Add the cornflour paste and stir until the liquid has thickened. Season, to taste, with the vinegar and sesame oil and bring to the boil. Cook for 3-4 minutes, or until the pork is cooked through, then stir in the spring onions. Add the cornflour paste and stir until the liquid has thickened. Spoon the fragrant pork and aubergines into a serving bowl and serve immediately. Spoon the fragrant pork and aubergines into a serving bowl and serve immediately. | {
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"title": "Fragrant pork and aubergines recipe",
"content": "An average of 4.8 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fragrantpork_89290_16x9.jpg Pork and aubergine go together perfectly in this fragrant stir-fry. Serve with rice or noodles. 4 tbsp groundnut oil 1 aubergine, halved lengthways and cut into 1cm/½in slices2 garlic cloves, finely chopped 1 tbsp grated fresh root ginger 1 red chilli, finely chopped 200g/7oz pork mince1 tbsp Shaoxing rice wine or dry sherry2 tbsp chilli bean sauce (available from Asian grocers)200ml/7fl oz hot chicken stock2 heads pak choi or ½ Chinese cabbage, halved and sliced lengthways 1 tbsp clear rice vinegar or cider vinegar1 tsp toasted sesame oil2 spring onions, chopped1 tbsp cornflour, mixed with 2 tbsp cold water 4 tbsp groundnut oil 1 aubergine, halved lengthways and cut into 1cm/½in slices 2 garlic cloves, finely chopped 1 tbsp grated fresh root ginger 1 red chilli, finely chopped 200g/7oz pork mince 1 tbsp Shaoxing rice wine or dry sherry 2 tbsp chilli bean sauce (available from Asian grocers) 200ml/7fl oz hot chicken stock 2 heads pak choi or ½ Chinese cabbage, halved and sliced lengthways 1 tbsp clear rice vinegar or cider vinegar 1 tsp toasted sesame oil 2 spring onions, chopped 1 tbsp cornflour, mixed with 2 tbsp cold water Method Heat a wok until smoking and add two tablespoons of the groundnut oil, then fry the aubergine slices with a splash of water for 3-4 minutes, or until softened and golden-brown all over. Transfer to a plate and set aside.Wipe away the excess oil from the wok, reheat and add the remaining groundnut oil. Heat until smoking. Stir fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir fry for one minute, then add the rice wine or sherry. Cook for 3-4 minutes, or until browned, then add the chilli bean sauce and hot chicken stock. Return the aubergines to the wok and add the pak choi.Season, to taste, with the vinegar and sesame oil and bring to the boil. Cook for 3-4 minutes, or until the pork is cooked through, then stir in the spring onions. Add the cornflour paste and stir until the liquid has thickened. Spoon the fragrant pork and aubergines into a serving bowl and serve immediately. Heat a wok until smoking and add two tablespoons of the groundnut oil, then fry the aubergine slices with a splash of water for 3-4 minutes, or until softened and golden-brown all over. Transfer to a plate and set aside. Heat a wok until smoking and add two tablespoons of the groundnut oil, then fry the aubergine slices with a splash of water for 3-4 minutes, or until softened and golden-brown all over. Transfer to a plate and set aside. Wipe away the excess oil from the wok, reheat and add the remaining groundnut oil. Heat until smoking. Stir fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir fry for one minute, then add the rice wine or sherry. Cook for 3-4 minutes, or until browned, then add the chilli bean sauce and hot chicken stock. Return the aubergines to the wok and add the pak choi. Wipe away the excess oil from the wok, reheat and add the remaining groundnut oil. Heat until smoking. Stir fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir fry for one minute, then add the rice wine or sherry. Cook for 3-4 minutes, or until browned, then add the chilli bean sauce and hot chicken stock. Return the aubergines to the wok and add the pak choi. Season, to taste, with the vinegar and sesame oil and bring to the boil. Cook for 3-4 minutes, or until the pork is cooked through, then stir in the spring onions. Add the cornflour paste and stir until the liquid has thickened. Season, to taste, with the vinegar and sesame oil and bring to the boil. Cook for 3-4 minutes, or until the pork is cooked through, then stir in the spring onions. Add the cornflour paste and stir until the liquid has thickened. Spoon the fragrant pork and aubergines into a serving bowl and serve immediately. Spoon the fragrant pork and aubergines into a serving bowl and serve immediately."
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} | 0af9a91d257c73c3bcb7ea9ad1bd7ac9865aa1260e71d04c43c6f7f5ba946c47 | 'Lion head' meatballs recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lionheadmeatballs_89292_16x9.jpg Gloriously easy, these tasty beef meatballs will please kids and grown-ups. Serve with sticky white rice. 500g/1lb 2oz beef mince4 garlic cloves, finely chopped2 tbsp grated fresh root ginger2 spring onions, finely choppedpinch sea salt1 tbsp Shaoxing rice wine or dry sherry (or more, to taste)2 tbsp light soy sauce1 tbsp toasted sesame oil1 free-range egg, beaten1 tbsp cornflourpinch ground white pepper 500g/1lb 2oz beef mince 4 garlic cloves, finely chopped 2 tbsp grated fresh root ginger 2 spring onions, finely chopped pinch sea salt 1 tbsp Shaoxing rice wine or dry sherry (or more, to taste) 2 tbsp light soy sauce 1 tbsp toasted sesame oil 1 free-range egg, beaten 1 tbsp cornflour pinch ground white pepper 100ml/3½fl oz groundnut oil750ml/1¼ pint vegetable stock300g/11oz Chinese leaf, quartered lengthways 3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)1 tbsp light soy sauce1 tbsp cornflour, mixed with 2 tbsp cold water (optional)sea salt and ground white pepper2 large spring onions, sliceddash sesame oil (optional) 100ml/3½fl oz groundnut oil 750ml/1¼ pint vegetable stock 300g/11oz Chinese leaf, quartered lengthways 3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced) 1 tbsp light soy sauce 1 tbsp cornflour, mixed with 2 tbsp cold water (optional) sea salt and ground white pepper 2 large spring onions, sliced dash sesame oil (optional) Method For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine.With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture.For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened.Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately. | {
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"title": "'Lion head' meatballs 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/lionheadmeatballs_89292_16x9.jpg Gloriously easy, these tasty beef meatballs will please kids and grown-ups. Serve with sticky white rice. 500g/1lb 2oz beef mince4 garlic cloves, finely chopped2 tbsp grated fresh root ginger2 spring onions, finely choppedpinch sea salt1 tbsp Shaoxing rice wine or dry sherry (or more, to taste)2 tbsp light soy sauce1 tbsp toasted sesame oil1 free-range egg, beaten1 tbsp cornflourpinch ground white pepper 500g/1lb 2oz beef mince 4 garlic cloves, finely chopped 2 tbsp grated fresh root ginger 2 spring onions, finely chopped pinch sea salt 1 tbsp Shaoxing rice wine or dry sherry (or more, to taste) 2 tbsp light soy sauce 1 tbsp toasted sesame oil 1 free-range egg, beaten 1 tbsp cornflour pinch ground white pepper 100ml/3½fl oz groundnut oil750ml/1¼ pint vegetable stock300g/11oz Chinese leaf, quartered lengthways 3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)1 tbsp light soy sauce1 tbsp cornflour, mixed with 2 tbsp cold water (optional)sea salt and ground white pepper2 large spring onions, sliceddash sesame oil (optional) 100ml/3½fl oz groundnut oil 750ml/1¼ pint vegetable stock 300g/11oz Chinese leaf, quartered lengthways 3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced) 1 tbsp light soy sauce 1 tbsp cornflour, mixed with 2 tbsp cold water (optional) sea salt and ground white pepper 2 large spring onions, sliced dash sesame oil (optional) Method For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine.With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture.For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened.Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture. With damp hands, take a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese cabbage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, reduce the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas ¼ for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately. Take the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately."
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} | 0e2f8e1909880aef076872866257344fdb86231fb2f6b0125fc08deeba46855d | Chinese lemon chicken recipe
An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemonchicken_11654_16x9.jpg This homemade Chinese lemon chicken recipe from James Martin is quick, easy and delicious. No need for a takeaway then! 450g/1lb chicken breasts, no skin or bone - cut into strips1 egg white2 tsp cornflourgood pinch saltsesame oil5 tbsp groundnut oil3 lemons, juice and zest85ml/2fl oz chicken stock1 tbsp sugar1 tbsp light soy saucesplash of dry sherry (optional)1 clove garlic, crushed1 red chilli, finely chopped1 tsp cornflour mixed with 1 tbsp watersmall bunch spring onions, shreddedsalt and pepper, to taste 450g/1lb chicken breasts, no skin or bone - cut into strips 1 egg white 2 tsp cornflour good pinch salt sesame oil 5 tbsp groundnut oil 3 lemons, juice and zest 85ml/2fl oz chicken stock 1 tbsp sugar 1 tbsp light soy sauce splash of dry sherry (optional) 1 clove garlic, crushed 1 red chilli, finely chopped 1 tsp cornflour mixed with 1 tbsp water small bunch spring onions, shredded salt and pepper, to taste Method Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes.Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard.Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly. Add a little sesame oil as final seasoning and serve scattered with spring onions. Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes. Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes. Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard. Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard. Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly. Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly. Add a little sesame oil as final seasoning and serve scattered with spring onions. Add a little sesame oil as final seasoning and serve scattered with spring onions. Recipe tips Replace soy sauce with tamari sauce to make this gluten-free. | {
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"title": "Chinese lemon chicken recipe",
"content": "An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemonchicken_11654_16x9.jpg This homemade Chinese lemon chicken recipe from James Martin is quick, easy and delicious. No need for a takeaway then! 450g/1lb chicken breasts, no skin or bone - cut into strips1 egg white2 tsp cornflourgood pinch saltsesame oil5 tbsp groundnut oil3 lemons, juice and zest85ml/2fl oz chicken stock1 tbsp sugar1 tbsp light soy saucesplash of dry sherry (optional)1 clove garlic, crushed1 red chilli, finely chopped1 tsp cornflour mixed with 1 tbsp watersmall bunch spring onions, shreddedsalt and pepper, to taste 450g/1lb chicken breasts, no skin or bone - cut into strips 1 egg white 2 tsp cornflour good pinch salt sesame oil 5 tbsp groundnut oil 3 lemons, juice and zest 85ml/2fl oz chicken stock 1 tbsp sugar 1 tbsp light soy sauce splash of dry sherry (optional) 1 clove garlic, crushed 1 red chilli, finely chopped 1 tsp cornflour mixed with 1 tbsp water small bunch spring onions, shredded salt and pepper, to taste Method Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes.Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard.Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly. Add a little sesame oil as final seasoning and serve scattered with spring onions. Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes. Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes. Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard. Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard. Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly. Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly. Add a little sesame oil as final seasoning and serve scattered with spring onions. Add a little sesame oil as final seasoning and serve scattered with spring onions. Recipe tips Replace soy sauce with tamari sauce to make this gluten-free."
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} | 91dcb3b2d1445ec8f4b3da71e08e56c616bb90de03d0defcffd38e0bccb322ef | Pork and prawn dumplings recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/porkandprawndumpling_89283_16x9.jpg These homemade dim sum are easier to make than you think - and so delicious that you'll want to make them every Sunday. 125g/4oz minced pork 125g/4oz raw tiger prawns, shelled, de-veined and roughly chopped1 large spring onion, finely chopped1 tbsp grated fresh root ginger1 tbsp light soy sauce1 tbsp Shaoxing rice wine or dry sherry1 tsp toasted sesame oil2 tsp cornfloursea salt and freshly ground black pepper8-10 goji berries (optional) 125g/4oz minced pork 125g/4oz raw tiger prawns, shelled, de-veined and roughly chopped 1 large spring onion, finely chopped 1 tbsp grated fresh root ginger 1 tbsp light soy sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tsp toasted sesame oil 2 tsp cornflour sea salt and freshly ground black pepper 8-10 goji berries (optional) 10 ready-made wonton wrappers (available from Asian grocers)groundnut oil, for greasing 10 ready-made wonton wrappers (available from Asian grocers) groundnut oil, for greasing 1 tbsp chilli sauce 2 tbsp light soy sauce 1 tbsp chilli sauce 2 tbsp light soy sauce Method For the filling, mix all of the filling ingredients together in a bowl. For the dumplings, place two teaspoons of the filling mixture into the centre of one of the wanton wrappers. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the filling in the centre exposed. Repeat with the remaining wrappers, until the filling is used up. Top each with a goji berry, if using.Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6-8 minutes, or until cooked through.Combine the chilli and soy sauce in a bowl and serve with the dumplings. For the filling, mix all of the filling ingredients together in a bowl. For the filling, mix all of the filling ingredients together in a bowl. For the dumplings, place two teaspoons of the filling mixture into the centre of one of the wanton wrappers. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the filling in the centre exposed. Repeat with the remaining wrappers, until the filling is used up. Top each with a goji berry, if using. For the dumplings, place two teaspoons of the filling mixture into the centre of one of the wanton wrappers. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the filling in the centre exposed. Repeat with the remaining wrappers, until the filling is used up. Top each with a goji berry, if using. Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6-8 minutes, or until cooked through. Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6-8 minutes, or until cooked through. Combine the chilli and soy sauce in a bowl and serve with the dumplings. Combine the chilli and soy sauce in a bowl and serve with the dumplings. Recipe tips Ensure you pinch the wrapper around the filling firmly. To help, you can brush the wonton wrapper with water to prevent the wrappers from opening up and separating from the filling once cooked. | {
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"title": "Pork and prawn dumplings recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/porkandprawndumpling_89283_16x9.jpg These homemade dim sum are easier to make than you think - and so delicious that you'll want to make them every Sunday. 125g/4oz minced pork 125g/4oz raw tiger prawns, shelled, de-veined and roughly chopped1 large spring onion, finely chopped1 tbsp grated fresh root ginger1 tbsp light soy sauce1 tbsp Shaoxing rice wine or dry sherry1 tsp toasted sesame oil2 tsp cornfloursea salt and freshly ground black pepper8-10 goji berries (optional) 125g/4oz minced pork 125g/4oz raw tiger prawns, shelled, de-veined and roughly chopped 1 large spring onion, finely chopped 1 tbsp grated fresh root ginger 1 tbsp light soy sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tsp toasted sesame oil 2 tsp cornflour sea salt and freshly ground black pepper 8-10 goji berries (optional) 10 ready-made wonton wrappers (available from Asian grocers)groundnut oil, for greasing 10 ready-made wonton wrappers (available from Asian grocers) groundnut oil, for greasing 1 tbsp chilli sauce 2 tbsp light soy sauce 1 tbsp chilli sauce 2 tbsp light soy sauce Method For the filling, mix all of the filling ingredients together in a bowl. For the dumplings, place two teaspoons of the filling mixture into the centre of one of the wanton wrappers. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the filling in the centre exposed. Repeat with the remaining wrappers, until the filling is used up. Top each with a goji berry, if using.Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6-8 minutes, or until cooked through.Combine the chilli and soy sauce in a bowl and serve with the dumplings. For the filling, mix all of the filling ingredients together in a bowl. For the filling, mix all of the filling ingredients together in a bowl. For the dumplings, place two teaspoons of the filling mixture into the centre of one of the wanton wrappers. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the filling in the centre exposed. Repeat with the remaining wrappers, until the filling is used up. Top each with a goji berry, if using. For the dumplings, place two teaspoons of the filling mixture into the centre of one of the wanton wrappers. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the filling in the centre exposed. Repeat with the remaining wrappers, until the filling is used up. Top each with a goji berry, if using. Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6-8 minutes, or until cooked through. Oil the bottom of a bamboo steamer and line with greaseproof paper. Place the dumplings in the steamer, cover with a lid and place over a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the dumplings for 6-8 minutes, or until cooked through. Combine the chilli and soy sauce in a bowl and serve with the dumplings. Combine the chilli and soy sauce in a bowl and serve with the dumplings. Recipe tips Ensure you pinch the wrapper around the filling firmly. To help, you can brush the wonton wrapper with water to prevent the wrappers from opening up and separating from the filling once cooked."
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} | 42a1f502894112c4ea11614c0e92c1c80bc3a736bed39ae1a4e68e9c5f043836 | Sweet chilli pork and pepper noodles recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_chilli_pork_and_86183_16x9.jpg This easy, brightly coloured pork and pepper stir-fry really celebrates that bottle of sweet chilli sauce – usually used just for dipping – hiding at the back of your fridge. Each serving provides 669 kcal, 36g protein, 87g carbohydrates (of which 30g sugars), 17g fat (of which 2.5g saturates), 12g fibre and 1.9g salt. 80g/2¾oz dried egg noodles2 small garlic cloves, crushed ½ tbsp finely grated fresh root ginger2 tbsp sweet chilli sauce½ tbsp rice wine vinegar1 tbsp dark soy sauce1 tbsp groundnut or vegetable oil 1 small red pepper, deseeded and thinly sliced1 small yellow pepper, deseeded and thinly sliced100g/3½oz pork fillet, thinly sliced1 large spring onion, thinly sliced 80g/2¾oz dried egg noodles 2 small garlic cloves, crushed ½ tbsp finely grated fresh root ginger 2 tbsp sweet chilli sauce ½ tbsp rice wine vinegar 1 tbsp dark soy sauce 1 tbsp groundnut or vegetable oil 1 small red pepper, deseeded and thinly sliced 1 small yellow pepper, deseeded and thinly sliced 100g/3½oz pork fillet, thinly sliced 1 large spring onion, thinly sliced Method Cook the egg noodles according to the packet instructions. Rinse under cold water to stop the noodles sticking together and set aside.Whisk the garlic, ginger, sweet chilli sauce, rice wine vinegar, soy sauce and 1 tablespoon of water together in a small bowl. Set aside.Heat the oil in a large frying pan or wok over a medium–high heat. Add the peppers and stir-fry for 5–6 minutes, or until they are tender but still hold a little crunch. Remove from the pan with a slotted spoon and set aside.Add the pork to the pan and cook for 2–3 minutes, or until cooked on both sides and just starting to brown.Return the peppers to the pan along with the stir-fry sauce. Allow to bubble for 1 minute, until slightly reduced, then add the noodles. Stir and cook for another minute, until the noodles are hot through.Serve immediately with the spring onion sprinkled over the top. Cook the egg noodles according to the packet instructions. Rinse under cold water to stop the noodles sticking together and set aside. Cook the egg noodles according to the packet instructions. Rinse under cold water to stop the noodles sticking together and set aside. Whisk the garlic, ginger, sweet chilli sauce, rice wine vinegar, soy sauce and 1 tablespoon of water together in a small bowl. Set aside. Whisk the garlic, ginger, sweet chilli sauce, rice wine vinegar, soy sauce and 1 tablespoon of water together in a small bowl. Set aside. Heat the oil in a large frying pan or wok over a medium–high heat. Add the peppers and stir-fry for 5–6 minutes, or until they are tender but still hold a little crunch. Remove from the pan with a slotted spoon and set aside. Heat the oil in a large frying pan or wok over a medium–high heat. Add the peppers and stir-fry for 5–6 minutes, or until they are tender but still hold a little crunch. Remove from the pan with a slotted spoon and set aside. Add the pork to the pan and cook for 2–3 minutes, or until cooked on both sides and just starting to brown. Add the pork to the pan and cook for 2–3 minutes, or until cooked on both sides and just starting to brown. Return the peppers to the pan along with the stir-fry sauce. Allow to bubble for 1 minute, until slightly reduced, then add the noodles. Stir and cook for another minute, until the noodles are hot through. Return the peppers to the pan along with the stir-fry sauce. Allow to bubble for 1 minute, until slightly reduced, then add the noodles. Stir and cook for another minute, until the noodles are hot through. Serve immediately with the spring onion sprinkled over the top. Serve immediately with the spring onion sprinkled over the top. | {
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"title": "Sweet chilli pork and pepper noodles 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/sweet_chilli_pork_and_86183_16x9.jpg This easy, brightly coloured pork and pepper stir-fry really celebrates that bottle of sweet chilli sauce – usually used just for dipping – hiding at the back of your fridge. Each serving provides 669 kcal, 36g protein, 87g carbohydrates (of which 30g sugars), 17g fat (of which 2.5g saturates), 12g fibre and 1.9g salt. 80g/2¾oz dried egg noodles2 small garlic cloves, crushed ½ tbsp finely grated fresh root ginger2 tbsp sweet chilli sauce½ tbsp rice wine vinegar1 tbsp dark soy sauce1 tbsp groundnut or vegetable oil 1 small red pepper, deseeded and thinly sliced1 small yellow pepper, deseeded and thinly sliced100g/3½oz pork fillet, thinly sliced1 large spring onion, thinly sliced 80g/2¾oz dried egg noodles 2 small garlic cloves, crushed ½ tbsp finely grated fresh root ginger 2 tbsp sweet chilli sauce ½ tbsp rice wine vinegar 1 tbsp dark soy sauce 1 tbsp groundnut or vegetable oil 1 small red pepper, deseeded and thinly sliced 1 small yellow pepper, deseeded and thinly sliced 100g/3½oz pork fillet, thinly sliced 1 large spring onion, thinly sliced Method Cook the egg noodles according to the packet instructions. Rinse under cold water to stop the noodles sticking together and set aside.Whisk the garlic, ginger, sweet chilli sauce, rice wine vinegar, soy sauce and 1 tablespoon of water together in a small bowl. Set aside.Heat the oil in a large frying pan or wok over a medium–high heat. Add the peppers and stir-fry for 5–6 minutes, or until they are tender but still hold a little crunch. Remove from the pan with a slotted spoon and set aside.Add the pork to the pan and cook for 2–3 minutes, or until cooked on both sides and just starting to brown.Return the peppers to the pan along with the stir-fry sauce. Allow to bubble for 1 minute, until slightly reduced, then add the noodles. Stir and cook for another minute, until the noodles are hot through.Serve immediately with the spring onion sprinkled over the top. Cook the egg noodles according to the packet instructions. Rinse under cold water to stop the noodles sticking together and set aside. Cook the egg noodles according to the packet instructions. Rinse under cold water to stop the noodles sticking together and set aside. Whisk the garlic, ginger, sweet chilli sauce, rice wine vinegar, soy sauce and 1 tablespoon of water together in a small bowl. Set aside. Whisk the garlic, ginger, sweet chilli sauce, rice wine vinegar, soy sauce and 1 tablespoon of water together in a small bowl. Set aside. Heat the oil in a large frying pan or wok over a medium–high heat. Add the peppers and stir-fry for 5–6 minutes, or until they are tender but still hold a little crunch. Remove from the pan with a slotted spoon and set aside. Heat the oil in a large frying pan or wok over a medium–high heat. Add the peppers and stir-fry for 5–6 minutes, or until they are tender but still hold a little crunch. Remove from the pan with a slotted spoon and set aside. Add the pork to the pan and cook for 2–3 minutes, or until cooked on both sides and just starting to brown. Add the pork to the pan and cook for 2–3 minutes, or until cooked on both sides and just starting to brown. Return the peppers to the pan along with the stir-fry sauce. Allow to bubble for 1 minute, until slightly reduced, then add the noodles. Stir and cook for another minute, until the noodles are hot through. Return the peppers to the pan along with the stir-fry sauce. Allow to bubble for 1 minute, until slightly reduced, then add the noodles. Stir and cook for another minute, until the noodles are hot through. Serve immediately with the spring onion sprinkled over the top. Serve immediately with the spring onion sprinkled over the top."
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} | ad0d9a2b81bed23fe5c1bb9d6d4c00002f5c697b0788fe39e289dbdb0c0aa24b | Spicy tofu and edamame beans recipe
An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicytofuandedamameb_89267_16x9.jpg A great veggie way to load up on calcium and protein, this spicy stir-fry is ready in minutes. Each serving provides 188kcal, 10.5g protein, 6g carbohydrate (of which 4g sugars) 13g fat (of which 2.5g saturates), 1g fibre and 1.9g salt. 2 tbsp groundnut oil400g/14oz firm fresh tofu, drained and cut into 1cm/½in thick rectangles 3 tbsp light soy sauce1 tsp dark soy sauce1 tbsp Chinese black rice vinegar or balsamic vinegar1 tsp dried chilli flakes 2 tbsp groundnut oil 400g/14oz firm fresh tofu, drained and cut into 1cm/½in thick rectangles 3 tbsp light soy sauce 1 tsp dark soy sauce 1 tbsp Chinese black rice vinegar or balsamic vinegar 1 tsp dried chilli flakes 1 tbsp groundnut oil1 red chilli, de-seeded and finely chopped75g/3oz fresh or frozen edamame (soya) beans, out of their pods (defrosted)1 tsp light soy sauce1 tsp Chinese black rice vinegar or balsamic vinegar1 large handful fresh coriander, finely chopped 1 tbsp groundnut oil 1 red chilli, de-seeded and finely chopped 75g/3oz fresh or frozen edamame (soya) beans, out of their pods (defrosted) 1 tsp light soy sauce 1 tsp Chinese black rice vinegar or balsamic vinegar 1 large handful fresh coriander, finely chopped Method For the tofu stir fry, heat the groundnut oil in a large frying pan, add the tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork, lift and turn each piece (be careful not to break the tofu) and cook for a further 2-3 minutes to colour the other side.Add the dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season, to taste, with the dried chilli flakes. Transfer the tofu to a serving plate and put to one side.For the edamame beans, heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds, then add the edamame beans. Sprinkle over a teaspoon of water to help create steam, then cook for no more than one more minute. Season with the light soy sauce and black rice vinegar and stir in the chopped coriander. To serve, pour the beans over the tofu and serve immediately. For the tofu stir fry, heat the groundnut oil in a large frying pan, add the tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork, lift and turn each piece (be careful not to break the tofu) and cook for a further 2-3 minutes to colour the other side. For the tofu stir fry, heat the groundnut oil in a large frying pan, add the tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork, lift and turn each piece (be careful not to break the tofu) and cook for a further 2-3 minutes to colour the other side. Add the dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season, to taste, with the dried chilli flakes. Transfer the tofu to a serving plate and put to one side. Add the dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season, to taste, with the dried chilli flakes. Transfer the tofu to a serving plate and put to one side. For the edamame beans, heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds, then add the edamame beans. Sprinkle over a teaspoon of water to help create steam, then cook for no more than one more minute. Season with the light soy sauce and black rice vinegar and stir in the chopped coriander. For the edamame beans, heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds, then add the edamame beans. Sprinkle over a teaspoon of water to help create steam, then cook for no more than one more minute. Season with the light soy sauce and black rice vinegar and stir in the chopped coriander. To serve, pour the beans over the tofu and serve immediately. To serve, pour the beans over the tofu and serve immediately. | {
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"title": "Spicy tofu and edamame beans recipe",
"content": "An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicytofuandedamameb_89267_16x9.jpg A great veggie way to load up on calcium and protein, this spicy stir-fry is ready in minutes. Each serving provides 188kcal, 10.5g protein, 6g carbohydrate (of which 4g sugars) 13g fat (of which 2.5g saturates), 1g fibre and 1.9g salt. 2 tbsp groundnut oil400g/14oz firm fresh tofu, drained and cut into 1cm/½in thick rectangles 3 tbsp light soy sauce1 tsp dark soy sauce1 tbsp Chinese black rice vinegar or balsamic vinegar1 tsp dried chilli flakes 2 tbsp groundnut oil 400g/14oz firm fresh tofu, drained and cut into 1cm/½in thick rectangles 3 tbsp light soy sauce 1 tsp dark soy sauce 1 tbsp Chinese black rice vinegar or balsamic vinegar 1 tsp dried chilli flakes 1 tbsp groundnut oil1 red chilli, de-seeded and finely chopped75g/3oz fresh or frozen edamame (soya) beans, out of their pods (defrosted)1 tsp light soy sauce1 tsp Chinese black rice vinegar or balsamic vinegar1 large handful fresh coriander, finely chopped 1 tbsp groundnut oil 1 red chilli, de-seeded and finely chopped 75g/3oz fresh or frozen edamame (soya) beans, out of their pods (defrosted) 1 tsp light soy sauce 1 tsp Chinese black rice vinegar or balsamic vinegar 1 large handful fresh coriander, finely chopped Method For the tofu stir fry, heat the groundnut oil in a large frying pan, add the tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork, lift and turn each piece (be careful not to break the tofu) and cook for a further 2-3 minutes to colour the other side.Add the dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season, to taste, with the dried chilli flakes. Transfer the tofu to a serving plate and put to one side.For the edamame beans, heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds, then add the edamame beans. Sprinkle over a teaspoon of water to help create steam, then cook for no more than one more minute. Season with the light soy sauce and black rice vinegar and stir in the chopped coriander. To serve, pour the beans over the tofu and serve immediately. For the tofu stir fry, heat the groundnut oil in a large frying pan, add the tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork, lift and turn each piece (be careful not to break the tofu) and cook for a further 2-3 minutes to colour the other side. For the tofu stir fry, heat the groundnut oil in a large frying pan, add the tofu and fry for 2-3 minutes. Add the light soy sauce and cook until the liquid has reduced and the tofu is browned on one side. Using a small palette knife or fork, lift and turn each piece (be careful not to break the tofu) and cook for a further 2-3 minutes to colour the other side. Add the dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season, to taste, with the dried chilli flakes. Transfer the tofu to a serving plate and put to one side. Add the dark soy sauce and black rice vinegar and cook until the liquid has reduced by half. Season, to taste, with the dried chilli flakes. Transfer the tofu to a serving plate and put to one side. For the edamame beans, heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds, then add the edamame beans. Sprinkle over a teaspoon of water to help create steam, then cook for no more than one more minute. Season with the light soy sauce and black rice vinegar and stir in the chopped coriander. For the edamame beans, heat the groundnut oil in a clean frying pan and stir-fry the chilli for a few seconds, then add the edamame beans. Sprinkle over a teaspoon of water to help create steam, then cook for no more than one more minute. Season with the light soy sauce and black rice vinegar and stir in the chopped coriander. To serve, pour the beans over the tofu and serve immediately. To serve, pour the beans over the tofu and serve immediately."
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} | 5c4be36888646bc2f1a8a63804472bce7eb58e4a8fd7611c93ba533f78aa57dd | Prawn balls recipe
An average of 2.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_balls_23044_16x9.jpg This is a homemade version of a Chinese takeaway classic. Serve them with soy sauce or sweet chilli sauce for dipping. For this recipe you will need a deep-fat fryer. 300g/10½oz king prawns, raw and peeled1 tsp oyster sauce1 tsp groundnut oil1 tsp toasted sesame oil¼ tsp fine sea salt½ tsp finely grated fresh root ginger50g/1¾oz tinned bamboo shoots, drained and finely chopped 100g/3½oz sesame seedsoil, for deep-fryingdark soy sauce or sweet chilli sauce, to serve 300g/10½oz king prawns, raw and peeled 1 tsp oyster sauce 1 tsp groundnut oil 1 tsp toasted sesame oil ¼ tsp fine sea salt ½ tsp finely grated fresh root ginger 50g/1¾oz tinned bamboo shoots, drained and finely chopped 100g/3½oz sesame seeds oil, for deep-frying dark soy sauce or sweet chilli sauce, to serve Method Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes.Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour.Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping. Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes. Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes. Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour. Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate. To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping. Recipe tips The balls can be prepared in advance and refrigerated until ready to cook. | {
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"content": "An average of 2.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_balls_23044_16x9.jpg This is a homemade version of a Chinese takeaway classic. Serve them with soy sauce or sweet chilli sauce for dipping. For this recipe you will need a deep-fat fryer. 300g/10½oz king prawns, raw and peeled1 tsp oyster sauce1 tsp groundnut oil1 tsp toasted sesame oil¼ tsp fine sea salt½ tsp finely grated fresh root ginger50g/1¾oz tinned bamboo shoots, drained and finely chopped 100g/3½oz sesame seedsoil, for deep-fryingdark soy sauce or sweet chilli sauce, to serve 300g/10½oz king prawns, raw and peeled 1 tsp oyster sauce 1 tsp groundnut oil 1 tsp toasted sesame oil ¼ tsp fine sea salt ½ tsp finely grated fresh root ginger 50g/1¾oz tinned bamboo shoots, drained and finely chopped 100g/3½oz sesame seeds oil, for deep-frying dark soy sauce or sweet chilli sauce, to serve Method Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes.Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour.Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping. Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes. Clean the prawns by removing the black intestinal sack that runs down the back of each one. Very finely chop two-thirds of the prawns using a sharp knife (or blend to a paste in a food processor) and cut the rest into 1cm/½in cubes. Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour. Mix the oyster sauce, groundnut and sesame oil, salt, ginger and bamboo shoots in a large pestle and mortar to make a paste. Stir in the finely chopped and the cubed prawns. Transfer to a bowl, cover and refrigerate for about an hour. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate. To make the balls, shape spoonfuls of the prawn filling into 18 balls with lightly wetted hands. Put the sesame seeds in a bowl. Roll each prawn ball in the seeds to coat and transfer to a plate. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches. Carefully place up to six balls, one at a time, in the hot oil. Cook for 3½–4 minutes, or until golden brown and cooked through – the prawns will be completely pink when cooked. Cook the remaining balls in batches. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping. Carefully remove the cooked prawn balls using a slotted spoon and transfer to kitchen paper to drain. Serve the cooked prawn balls with dark soy sauce or sweet chilli sauce for dipping. Recipe tips The balls can be prepared in advance and refrigerated until ready to cook."
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} | 60d1260dc837b60451b58d7237036c720f1ee818807c68cc027b199e4f2d3d3d | Mu shu chicken recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushuchicken_89297_16x9.jpg Chung-he Huang shows you how to make this chicken, mushroom and egg stir-fry served in lettuce cups. 4 tbsp groundnut oil2 free-range eggs, lightly beaten1 garlic clove, finely chopped 1 tbsp grated fresh root ginger 250g/9oz skinless chicken breast fillets, chopped into small pieces 1 tbsp Shaoxing rice wine or dry sherry2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped 1 small carrot, carrot50g/2oz gherkins or preserved mustard greens, finely diced50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped120g/4oz canned bamboo shoots, drained and chopped 1 handful dry-roasted peanuts2 tbsp light soy sauce1 tsp toasted sesame oil 2-3 pinches ground white pepper 4 tbsp groundnut oil 2 free-range eggs, lightly beaten 1 garlic clove, finely chopped 1 tbsp grated fresh root ginger 250g/9oz skinless chicken breast fillets, chopped into small pieces 1 tbsp Shaoxing rice wine or dry sherry 2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped 1 small carrot, carrot 50g/2oz gherkins or preserved mustard greens, finely diced 50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped 120g/4oz canned bamboo shoots, drained and chopped 1 handful dry-roasted peanuts 2 tbsp light soy sauce 1 tsp toasted sesame oil 2-3 pinches ground white pepper 12 Iceberg lettuce leaves or 12 small wheat flour Chinese pancakes, steamed in a bamboo steamer for 5-6 minutes 12 Iceberg lettuce leaves or 12 small wheat flour Chinese pancakes, steamed in a bamboo steamer for 5-6 minutes Method Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean.Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite. Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish. To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately. Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean. Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean. Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite. Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite. Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish. Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish. To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately. To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately. | {
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"title": "Mu shu chicken 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/mushuchicken_89297_16x9.jpg Chung-he Huang shows you how to make this chicken, mushroom and egg stir-fry served in lettuce cups. 4 tbsp groundnut oil2 free-range eggs, lightly beaten1 garlic clove, finely chopped 1 tbsp grated fresh root ginger 250g/9oz skinless chicken breast fillets, chopped into small pieces 1 tbsp Shaoxing rice wine or dry sherry2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped 1 small carrot, carrot50g/2oz gherkins or preserved mustard greens, finely diced50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped120g/4oz canned bamboo shoots, drained and chopped 1 handful dry-roasted peanuts2 tbsp light soy sauce1 tsp toasted sesame oil 2-3 pinches ground white pepper 4 tbsp groundnut oil 2 free-range eggs, lightly beaten 1 garlic clove, finely chopped 1 tbsp grated fresh root ginger 250g/9oz skinless chicken breast fillets, chopped into small pieces 1 tbsp Shaoxing rice wine or dry sherry 2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped 1 small carrot, carrot 50g/2oz gherkins or preserved mustard greens, finely diced 50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped 120g/4oz canned bamboo shoots, drained and chopped 1 handful dry-roasted peanuts 2 tbsp light soy sauce 1 tsp toasted sesame oil 2-3 pinches ground white pepper 12 Iceberg lettuce leaves or 12 small wheat flour Chinese pancakes, steamed in a bamboo steamer for 5-6 minutes 12 Iceberg lettuce leaves or 12 small wheat flour Chinese pancakes, steamed in a bamboo steamer for 5-6 minutes Method Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean.Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite. Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish. To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately. Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean. Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean. Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite. Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite. Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish. Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish. To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately. To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately."
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} | 588b39366e03f00be8be94c0df99f63c973cc569d88cc24dd082ffe96ae71be2 | Pork noodles with bean sauce recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beansaucenoodles_76545_16x9.jpg This pork mince stir-fry cooks in minutes and you can use either yellow bean or black bean sauce. 300g/10½oz dried or fresh egg noodles, cooked according to the packet instructions and drained1½ tbsp oil2 garlic cloves, finely chopped1 tbsp fresh root ginger, finely chopped3 tbsp spring onions, chopped, plus extra for garnish450g/1 lb minced pork3 tbsp yellow bean sauce or black bean sauce1½ tbsp Shaoxing rice wine or dry sherry (optional)2 tbsp soy sauce½ tsp freshly ground black pepper2 tsp chilli oil (optional)2 tsp sugar 300g/10½oz dried or fresh egg noodles, cooked according to the packet instructions and drained 1½ tbsp oil 2 garlic cloves, finely chopped 1 tbsp fresh root ginger, finely chopped 3 tbsp spring onions, chopped, plus extra for garnish 450g/1 lb minced pork 3 tbsp yellow bean sauce or black bean sauce 1½ tbsp Shaoxing rice wine or dry sherry (optional) 2 tbsp soy sauce ½ tsp freshly ground black pepper 2 tsp chilli oil (optional) 2 tsp sugar Method For the sauce, heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 15 seconds, then add the minced pork.Stir well to break up all the pieces and continue to stir-fry for about 2 minutes, or more, until the pork loses its pink colour. Add the remaining ingredients, except the noodles, stirring all the time. Bring the mixture to the boil, turn the heat down to low and simmer for 5 minutes, adding a little water if it looks too dry. Plunge the cooked noodles into a bowl of boiling water from the kettle for 30 seconds, or until they are just heated through. Drain them well in a colander or sieve.Tip the noodles into a large serving bowl and pour the hot sauce over the top. Sprinkle spring onions on top, mix everything together well and serve immediately. For the sauce, heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 15 seconds, then add the minced pork. For the sauce, heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 15 seconds, then add the minced pork. Stir well to break up all the pieces and continue to stir-fry for about 2 minutes, or more, until the pork loses its pink colour. Add the remaining ingredients, except the noodles, stirring all the time. Bring the mixture to the boil, turn the heat down to low and simmer for 5 minutes, adding a little water if it looks too dry. Stir well to break up all the pieces and continue to stir-fry for about 2 minutes, or more, until the pork loses its pink colour. Add the remaining ingredients, except the noodles, stirring all the time. Bring the mixture to the boil, turn the heat down to low and simmer for 5 minutes, adding a little water if it looks too dry. Plunge the cooked noodles into a bowl of boiling water from the kettle for 30 seconds, or until they are just heated through. Drain them well in a colander or sieve. Plunge the cooked noodles into a bowl of boiling water from the kettle for 30 seconds, or until they are just heated through. Drain them well in a colander or sieve. Tip the noodles into a large serving bowl and pour the hot sauce over the top. Tip the noodles into a large serving bowl and pour the hot sauce over the top. Sprinkle spring onions on top, mix everything together well and serve immediately. Sprinkle spring onions on top, mix everything together well and serve immediately. Recipe tips You can save time by using straight to wok noodles. | {
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"title": "Pork noodles with bean sauce 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/beansaucenoodles_76545_16x9.jpg This pork mince stir-fry cooks in minutes and you can use either yellow bean or black bean sauce. 300g/10½oz dried or fresh egg noodles, cooked according to the packet instructions and drained1½ tbsp oil2 garlic cloves, finely chopped1 tbsp fresh root ginger, finely chopped3 tbsp spring onions, chopped, plus extra for garnish450g/1 lb minced pork3 tbsp yellow bean sauce or black bean sauce1½ tbsp Shaoxing rice wine or dry sherry (optional)2 tbsp soy sauce½ tsp freshly ground black pepper2 tsp chilli oil (optional)2 tsp sugar 300g/10½oz dried or fresh egg noodles, cooked according to the packet instructions and drained 1½ tbsp oil 2 garlic cloves, finely chopped 1 tbsp fresh root ginger, finely chopped 3 tbsp spring onions, chopped, plus extra for garnish 450g/1 lb minced pork 3 tbsp yellow bean sauce or black bean sauce 1½ tbsp Shaoxing rice wine or dry sherry (optional) 2 tbsp soy sauce ½ tsp freshly ground black pepper 2 tsp chilli oil (optional) 2 tsp sugar Method For the sauce, heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 15 seconds, then add the minced pork.Stir well to break up all the pieces and continue to stir-fry for about 2 minutes, or more, until the pork loses its pink colour. Add the remaining ingredients, except the noodles, stirring all the time. Bring the mixture to the boil, turn the heat down to low and simmer for 5 minutes, adding a little water if it looks too dry. Plunge the cooked noodles into a bowl of boiling water from the kettle for 30 seconds, or until they are just heated through. Drain them well in a colander or sieve.Tip the noodles into a large serving bowl and pour the hot sauce over the top. Sprinkle spring onions on top, mix everything together well and serve immediately. For the sauce, heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 15 seconds, then add the minced pork. For the sauce, heat a wok or large frying-pan over high heat until hot. Add the oil. When it is very hot and slightly smoking, add the garlic, ginger and spring onions. Stir-fry for 15 seconds, then add the minced pork. Stir well to break up all the pieces and continue to stir-fry for about 2 minutes, or more, until the pork loses its pink colour. Add the remaining ingredients, except the noodles, stirring all the time. Bring the mixture to the boil, turn the heat down to low and simmer for 5 minutes, adding a little water if it looks too dry. Stir well to break up all the pieces and continue to stir-fry for about 2 minutes, or more, until the pork loses its pink colour. Add the remaining ingredients, except the noodles, stirring all the time. Bring the mixture to the boil, turn the heat down to low and simmer for 5 minutes, adding a little water if it looks too dry. Plunge the cooked noodles into a bowl of boiling water from the kettle for 30 seconds, or until they are just heated through. Drain them well in a colander or sieve. Plunge the cooked noodles into a bowl of boiling water from the kettle for 30 seconds, or until they are just heated through. Drain them well in a colander or sieve. Tip the noodles into a large serving bowl and pour the hot sauce over the top. Tip the noodles into a large serving bowl and pour the hot sauce over the top. Sprinkle spring onions on top, mix everything together well and serve immediately. Sprinkle spring onions on top, mix everything together well and serve immediately. Recipe tips You can save time by using straight to wok noodles."
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} | ebfaa6af526c2d1dd90000c89a10e5bf79b2528e936a8d5e1e73cd0961e58dfa | The best ragù alla bolognese recipe
An average of 4.2 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/rag_alla_bolognese_51842_16x9.jpg Italian food expert Anna del Conte shows you how to make the perfect ragù. This meat sauce is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet fresh-tasting. This recipe follows closely the precepts of a classic ragù. It is important to chop the vegetables finely, so that they are the size of grains of rice. 60g/2¼oz butter2 tbsp olive oil1 garlic clove60g/2¼oz unsmoked pancetta, finely chopped1 small onion, very finely chopped1 carrot, very finely chopped1 celery stick, very finely chopped1 bay leaf400g/14oz lean chuck or braising beef, coarsely minced2 tbsp tomato purée150ml/5fl oz red wine, such as Sangiovese or Barbera2 pinches grated nutmeg150ml/5fl oz beef stock150ml/5fl oz whole milksalt and freshly ground black peppertagliatelle, to serve 60g/2¼oz butter 2 tbsp olive oil 1 garlic clove 60g/2¼oz unsmoked pancetta, finely chopped 1 small onion, very finely chopped 1 carrot, very finely chopped 1 celery stick, very finely chopped 1 bay leaf 400g/14oz lean chuck or braising beef, coarsely minced 2 tbsp tomato purée 150ml/5fl oz red wine, such as Sangiovese or Barbera 2 pinches grated nutmeg 150ml/5fl oz beef stock 150ml/5fl oz whole milk salt and freshly ground black pepper tagliatelle, to serve Method Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often. Add the onion and, when it begins to soften, stir in the carrot, celery and bay. Cook for 10 minutes, stirring often.Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard.Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly.Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup.Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù. Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often. Add the onion and, when it begins to soften, stir in the carrot, celery and bay. Cook for 10 minutes, stirring often. Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often. Add the onion and, when it begins to soften, stir in the carrot, celery and bay. Cook for 10 minutes, stirring often. Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard. Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard. Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly. Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly. Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup. Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup. Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù. Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù. | {
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"title": "The best ragù alla bolognese recipe",
"content": "An average of 4.2 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/rag_alla_bolognese_51842_16x9.jpg Italian food expert Anna del Conte shows you how to make the perfect ragù. This meat sauce is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet fresh-tasting. This recipe follows closely the precepts of a classic ragù. It is important to chop the vegetables finely, so that they are the size of grains of rice. 60g/2¼oz butter2 tbsp olive oil1 garlic clove60g/2¼oz unsmoked pancetta, finely chopped1 small onion, very finely chopped1 carrot, very finely chopped1 celery stick, very finely chopped1 bay leaf400g/14oz lean chuck or braising beef, coarsely minced2 tbsp tomato purée150ml/5fl oz red wine, such as Sangiovese or Barbera2 pinches grated nutmeg150ml/5fl oz beef stock150ml/5fl oz whole milksalt and freshly ground black peppertagliatelle, to serve 60g/2¼oz butter 2 tbsp olive oil 1 garlic clove 60g/2¼oz unsmoked pancetta, finely chopped 1 small onion, very finely chopped 1 carrot, very finely chopped 1 celery stick, very finely chopped 1 bay leaf 400g/14oz lean chuck or braising beef, coarsely minced 2 tbsp tomato purée 150ml/5fl oz red wine, such as Sangiovese or Barbera 2 pinches grated nutmeg 150ml/5fl oz beef stock 150ml/5fl oz whole milk salt and freshly ground black pepper tagliatelle, to serve Method Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often. Add the onion and, when it begins to soften, stir in the carrot, celery and bay. Cook for 10 minutes, stirring often.Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard.Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly.Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup.Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù. Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often. Add the onion and, when it begins to soften, stir in the carrot, celery and bay. Cook for 10 minutes, stirring often. Heat the butter and oil in a heavy-based saucepan. Add the garlic and cook for 1 minute, then remove it. Add the pancetta and cook for 5 minutes, stirring often. Add the onion and, when it begins to soften, stir in the carrot, celery and bay. Cook for 10 minutes, stirring often. Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard. Add the beef, turn the heat up to high and cook until medium-brown and nearly crisp, crumbling it in the pot using a fork. You need a high heat so that the meat browns rather than stews, but be careful not to let it become too brown and hard. Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly. Add the tomato purée and cook for 2 minutes. Add the wine, nutmeg and stock. Bring to the boil, then turn the heat down to very low, so that the mixture reduces very slowly. Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup. Set the lid askew over the pan and cook for about 2 hours, adding a couple of tablespoons of milk from time to time. By the end all the milk should have been added and absorbed, and the ragù should be rich with the texture of thick soup. Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù. Taste and adjust the seasoning. The ragù is now ready. Boil the tagliatelle and serve with the ragù."
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} | dec3e91e4753122f73e10f2716369e3164e0b6f73fc9c599cc84273552ae17d7 | Navarin of lamb printanièr recipe
An average of 4.4 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/navarin_of_lamb_58709_16x9.jpg Though the word ‘navarin’ means a lamb casserole with vegetables, and can be made at any time of the year, ‘navarin printanièr’ means lamb with spring vegetables. In early June our spring lamb has that little bit more flavour, particularly if you can get salt-marsh. If you’re in a hurry this can be an everything-in-one pot dish, but I like to remove the stewing vegetables before replacing them with small carrots with their tops left on, a few tiny mauve and white turnips, some peas, green beans and new potatoes. As this is a British navarin, I like to finish the dish with chopped mint and garlic. 1 boned shoulder of spring lamb, approx 1.5kg/3lb 5oz2 tbsp sunflower oil50g/1¾oz butter2 onions, each cut into 6 wedges4 garlic cloves: 3 thinly sliced, 1 chopped1 large carrot, peeled and roughly chopped1 tsp sugar2 tbsp flour1 tbsp tomato purée2 thyme sprigs2 bay leaves1 litre/1¾ pints chicken stock 8 small new potatoes, scraped8 button onions or small shallots, peeled8 spring carrots, tops trimmed and scraped2 small turnips, cut into quarters50g/1¾oz fresh peas50g/1¾oz French green beans, topped, tailed and halved8–10 mint leaves, finely choppedsalt and freshly ground black pepper 1 boned shoulder of spring lamb, approx 1.5kg/3lb 5oz 2 tbsp sunflower oil 50g/1¾oz butter 2 onions, each cut into 6 wedges 4 garlic cloves: 3 thinly sliced, 1 chopped 1 large carrot, peeled and roughly chopped 1 tsp sugar 2 tbsp flour 1 tbsp tomato purée 2 thyme sprigs 2 bay leaves 1 litre/1¾ pints chicken stock 8 small new potatoes, scraped 8 button onions or small shallots, peeled 8 spring carrots, tops trimmed and scraped 2 small turnips, cut into quarters 50g/1¾oz fresh peas 50g/1¾oz French green beans, topped, tailed and halved 8–10 mint leaves, finely chopped salt and freshly ground black pepper 900g/2lb floury potatoes, peeled and cut into chunks50g/1¾oz buttermilk, to taste 900g/2lb floury potatoes, peeled and cut into chunks 50g/1¾oz butter milk, to taste Method The fat on a shoulder of spring lamb is not excessive and has a good flavour but you do need to trim most of it off – say about 70%. Then cut the meat into 50g/1¾oz pieces. Put a flameproof casserole over a high heat, add the oil and a tablespoon of the butter, and, when smoking, add the meat and turn it over briskly until well browned. Pour off the excess oil. Add the rest of the butter and the onions, the sliced garlic, chopped carrot and sugar and fry until the onions are golden brown. Add the flour and tomato purée and fry for another couple of minutes, then add the thyme, bay leaves, stock and 1½ teaspoons of salt. Bring to the boil, cover and simmer very gently for 40 minutes.Meanwhile, make the mashed potatoes. Put the potatoes into a pan of well-salted water (1 teaspoon of salt per 600ml/20fl oz water). Bring to the boil and cook for 15–20 minutes until tender. Drain and leave until the steam has died down. Pass them through a potato ricer back into the pan and fold in the butter, salt and pepper to taste, and enough milk to make a creamy mash.Tip the lamb stew into a colander over a large bowl, pick out the lamb and return it to the pan with the cooking liquid. Discard the vegetables (these were just to flavour the stock). Add the new potatoes and button onions and cook for 5 minutes. Add the carrots and turnips and cook for a further 10 minutes until all are cooked. Add the peas and beans and simmer for 5 minutes.Mix together the mint leaves and the chopped garlic and stir into the stew. Serve from the casserole, with the mashed potatoes. The fat on a shoulder of spring lamb is not excessive and has a good flavour but you do need to trim most of it off – say about 70%. Then cut the meat into 50g/1¾oz pieces. The fat on a shoulder of spring lamb is not excessive and has a good flavour but you do need to trim most of it off – say about 70%. Then cut the meat into 50g/1¾oz pieces. Put a flameproof casserole over a high heat, add the oil and a tablespoon of the butter, and, when smoking, add the meat and turn it over briskly until well browned. Put a flameproof casserole over a high heat, add the oil and a tablespoon of the butter, and, when smoking, add the meat and turn it over briskly until well browned. Pour off the excess oil. Add the rest of the butter and the onions, the sliced garlic, chopped carrot and sugar and fry until the onions are golden brown. Pour off the excess oil. Add the rest of the butter and the onions, the sliced garlic, chopped carrot and sugar and fry until the onions are golden brown. Add the flour and tomato purée and fry for another couple of minutes, then add the thyme, bay leaves, stock and 1½ teaspoons of salt. Bring to the boil, cover and simmer very gently for 40 minutes. Add the flour and tomato purée and fry for another couple of minutes, then add the thyme, bay leaves, stock and 1½ teaspoons of salt. Bring to the boil, cover and simmer very gently for 40 minutes. Meanwhile, make the mashed potatoes. Put the potatoes into a pan of well-salted water (1 teaspoon of salt per 600ml/20fl oz water). Bring to the boil and cook for 15–20 minutes until tender. Drain and leave until the steam has died down. Pass them through a potato ricer back into the pan and fold in the butter, salt and pepper to taste, and enough milk to make a creamy mash. Meanwhile, make the mashed potatoes. Put the potatoes into a pan of well-salted water (1 teaspoon of salt per 600ml/20fl oz water). Bring to the boil and cook for 15–20 minutes until tender. Drain and leave until the steam has died down. Pass them through a potato ricer back into the pan and fold in the butter, salt and pepper to taste, and enough milk to make a creamy mash. Tip the lamb stew into a colander over a large bowl, pick out the lamb and return it to the pan with the cooking liquid. Discard the vegetables (these were just to flavour the stock). Tip the lamb stew into a colander over a large bowl, pick out the lamb and return it to the pan with the cooking liquid. Discard the vegetables (these were just to flavour the stock). Add the new potatoes and button onions and cook for 5 minutes. Add the carrots and turnips and cook for a further 10 minutes until all are cooked. Add the peas and beans and simmer for 5 minutes. Add the new potatoes and button onions and cook for 5 minutes. Add the carrots and turnips and cook for a further 10 minutes until all are cooked. Add the peas and beans and simmer for 5 minutes. Mix together the mint leaves and the chopped garlic and stir into the stew. Serve from the casserole, with the mashed potatoes. Mix together the mint leaves and the chopped garlic and stir into the stew. Serve from the casserole, with the mashed potatoes. | {
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"title": "Navarin of lamb printanièr recipe",
"content": "An average of 4.4 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/navarin_of_lamb_58709_16x9.jpg Though the word ‘navarin’ means a lamb casserole with vegetables, and can be made at any time of the year, ‘navarin printanièr’ means lamb with spring vegetables. In early June our spring lamb has that little bit more flavour, particularly if you can get salt-marsh. If you’re in a hurry this can be an everything-in-one pot dish, but I like to remove the stewing vegetables before replacing them with small carrots with their tops left on, a few tiny mauve and white turnips, some peas, green beans and new potatoes. As this is a British navarin, I like to finish the dish with chopped mint and garlic. 1 boned shoulder of spring lamb, approx 1.5kg/3lb 5oz2 tbsp sunflower oil50g/1¾oz butter2 onions, each cut into 6 wedges4 garlic cloves: 3 thinly sliced, 1 chopped1 large carrot, peeled and roughly chopped1 tsp sugar2 tbsp flour1 tbsp tomato purée2 thyme sprigs2 bay leaves1 litre/1¾ pints chicken stock 8 small new potatoes, scraped8 button onions or small shallots, peeled8 spring carrots, tops trimmed and scraped2 small turnips, cut into quarters50g/1¾oz fresh peas50g/1¾oz French green beans, topped, tailed and halved8–10 mint leaves, finely choppedsalt and freshly ground black pepper 1 boned shoulder of spring lamb, approx 1.5kg/3lb 5oz 2 tbsp sunflower oil 50g/1¾oz butter 2 onions, each cut into 6 wedges 4 garlic cloves: 3 thinly sliced, 1 chopped 1 large carrot, peeled and roughly chopped 1 tsp sugar 2 tbsp flour 1 tbsp tomato purée 2 thyme sprigs 2 bay leaves 1 litre/1¾ pints chicken stock 8 small new potatoes, scraped 8 button onions or small shallots, peeled 8 spring carrots, tops trimmed and scraped 2 small turnips, cut into quarters 50g/1¾oz fresh peas 50g/1¾oz French green beans, topped, tailed and halved 8–10 mint leaves, finely chopped salt and freshly ground black pepper 900g/2lb floury potatoes, peeled and cut into chunks50g/1¾oz buttermilk, to taste 900g/2lb floury potatoes, peeled and cut into chunks 50g/1¾oz butter milk, to taste Method The fat on a shoulder of spring lamb is not excessive and has a good flavour but you do need to trim most of it off – say about 70%. Then cut the meat into 50g/1¾oz pieces. Put a flameproof casserole over a high heat, add the oil and a tablespoon of the butter, and, when smoking, add the meat and turn it over briskly until well browned. Pour off the excess oil. Add the rest of the butter and the onions, the sliced garlic, chopped carrot and sugar and fry until the onions are golden brown. Add the flour and tomato purée and fry for another couple of minutes, then add the thyme, bay leaves, stock and 1½ teaspoons of salt. Bring to the boil, cover and simmer very gently for 40 minutes.Meanwhile, make the mashed potatoes. Put the potatoes into a pan of well-salted water (1 teaspoon of salt per 600ml/20fl oz water). Bring to the boil and cook for 15–20 minutes until tender. Drain and leave until the steam has died down. Pass them through a potato ricer back into the pan and fold in the butter, salt and pepper to taste, and enough milk to make a creamy mash.Tip the lamb stew into a colander over a large bowl, pick out the lamb and return it to the pan with the cooking liquid. Discard the vegetables (these were just to flavour the stock). Add the new potatoes and button onions and cook for 5 minutes. Add the carrots and turnips and cook for a further 10 minutes until all are cooked. Add the peas and beans and simmer for 5 minutes.Mix together the mint leaves and the chopped garlic and stir into the stew. Serve from the casserole, with the mashed potatoes. The fat on a shoulder of spring lamb is not excessive and has a good flavour but you do need to trim most of it off – say about 70%. Then cut the meat into 50g/1¾oz pieces. The fat on a shoulder of spring lamb is not excessive and has a good flavour but you do need to trim most of it off – say about 70%. Then cut the meat into 50g/1¾oz pieces. Put a flameproof casserole over a high heat, add the oil and a tablespoon of the butter, and, when smoking, add the meat and turn it over briskly until well browned. Put a flameproof casserole over a high heat, add the oil and a tablespoon of the butter, and, when smoking, add the meat and turn it over briskly until well browned. Pour off the excess oil. Add the rest of the butter and the onions, the sliced garlic, chopped carrot and sugar and fry until the onions are golden brown. Pour off the excess oil. Add the rest of the butter and the onions, the sliced garlic, chopped carrot and sugar and fry until the onions are golden brown. Add the flour and tomato purée and fry for another couple of minutes, then add the thyme, bay leaves, stock and 1½ teaspoons of salt. Bring to the boil, cover and simmer very gently for 40 minutes. Add the flour and tomato purée and fry for another couple of minutes, then add the thyme, bay leaves, stock and 1½ teaspoons of salt. Bring to the boil, cover and simmer very gently for 40 minutes. Meanwhile, make the mashed potatoes. Put the potatoes into a pan of well-salted water (1 teaspoon of salt per 600ml/20fl oz water). Bring to the boil and cook for 15–20 minutes until tender. Drain and leave until the steam has died down. Pass them through a potato ricer back into the pan and fold in the butter, salt and pepper to taste, and enough milk to make a creamy mash. Meanwhile, make the mashed potatoes. Put the potatoes into a pan of well-salted water (1 teaspoon of salt per 600ml/20fl oz water). Bring to the boil and cook for 15–20 minutes until tender. Drain and leave until the steam has died down. Pass them through a potato ricer back into the pan and fold in the butter, salt and pepper to taste, and enough milk to make a creamy mash. Tip the lamb stew into a colander over a large bowl, pick out the lamb and return it to the pan with the cooking liquid. Discard the vegetables (these were just to flavour the stock). Tip the lamb stew into a colander over a large bowl, pick out the lamb and return it to the pan with the cooking liquid. Discard the vegetables (these were just to flavour the stock). Add the new potatoes and button onions and cook for 5 minutes. Add the carrots and turnips and cook for a further 10 minutes until all are cooked. Add the peas and beans and simmer for 5 minutes. Add the new potatoes and button onions and cook for 5 minutes. Add the carrots and turnips and cook for a further 10 minutes until all are cooked. Add the peas and beans and simmer for 5 minutes. Mix together the mint leaves and the chopped garlic and stir into the stew. Serve from the casserole, with the mashed potatoes. Mix together the mint leaves and the chopped garlic and stir into the stew. Serve from the casserole, with the mashed potatoes."
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} | 9cf0119a2cbfb6c5d38665e0bb53e2e763d1566527d3116fe023cbf012c09903 | Rick Stein's duck cottage pie recipe
Duck cottage pie (Parmentier de confit de canard) An average of 4.6 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/duck_cottage_pie_32748_16x9.jpg Tom Kevill-Davis wrote a book called The Hungry Cyclist and he’s married to Aude Bonnetain, whose family makes excellent Burgundy in Auxey-Duresses. Her food is exceptional and a standout dish among the loyal grape pickers, who return year after year, is parmentier de confit de canard or duck cottage pie. Unctuous, filling and restorative, it has legendary status among the team. 1 chipotle chilli, seeds removed1 pasilla chilli, seeds removed2 tbsp black peppercorns2 tbsp white peppercorns2 tsp Sichuan peppercorns1 tbsp salt 1 chipotle chilli, seeds removed 1 pasilla chilli, seeds removed 2 tbsp black peppercorns 2 tbsp white peppercorns 2 tsp Sichuan peppercorns 1 tbsp salt 4 duck confit legs, from a tin4 shallots, finely chopped few fresh thyme sprigs, leaves picked and chopped175ml/6fl oz red wine200ml/7fl oz chicken stock handful fresh flatleaf parsley, chopped800g/1lb 12oz potatoes, peeled and cut into 5cm/2in chunks100–125ml/3½–4fl oz warm milk150–200g/5½–7oz comté, gratedsalt and pepper spice mix (see above) or freshly ground black peppergreen salad or freshly cooked green beans or carrots, to serve 4 duck confit legs, from a tin 4 shallots, finely chopped few fresh thyme sprigs, leaves picked and chopped 175ml/6fl oz red wine 200ml/7fl oz chicken stock handful fresh flatleaf parsley, chopped 800g/1lb 12oz potatoes, peeled and cut into 5cm/2in chunks 100–125ml/3½–4fl oz warm milk 150–200g/5½–7oz comté, grated salt and pepper spice mix (see above) or freshly ground black pepper green salad or freshly cooked green beans or carrots, to serve Method For the pepper spice mix, if using, place all of the ingredients in a spice grinder and blitz. For the cottage pie, warm the confit duck legs in a saucepan over a gentle heat to release the fat. Pour the fat into clean jam jars. You will need some for this dish, but save the rest for roasting potatoes on another day.Remove the skin from the duck legs and discard (or slice and roast for a snack). Pull away the duck meat with a couple of forks and shred it, removing and discarding any bones and gristle.Heat 2 tablespoons of the duck fat in a saucepan. Add the shallots, thyme and ½ tsp pepper spice mix or plenty of black pepper. Allow the shallots to cook gently and once they are golden, add the wine and stock. Bring to the boil, cook for a few minutes and then add the duck meat and parsley. Stir and set aside.Boil the potatoes in salted water for 20–25 minutes until tender. Drain well, add the warm milk and mash until smooth. Season with salt and a large pinch of pepper spice mix or some black pepper. Preheat the oven to 210C/190C Fan/Gas 6–7.Grease an 18x28cm/7x11in baking dish with duck fat. Pile in the meat mixture and cover with mashed potatoes. Sprinkle the cheese on top and bake for about 25 minutes, or until heated through and browned on top.Serve with a green salad, green beans or carrots. For the pepper spice mix, if using, place all of the ingredients in a spice grinder and blitz. For the pepper spice mix, if using, place all of the ingredients in a spice grinder and blitz. For the cottage pie, warm the confit duck legs in a saucepan over a gentle heat to release the fat. Pour the fat into clean jam jars. You will need some for this dish, but save the rest for roasting potatoes on another day. For the cottage pie, warm the confit duck legs in a saucepan over a gentle heat to release the fat. Pour the fat into clean jam jars. You will need some for this dish, but save the rest for roasting potatoes on another day. Remove the skin from the duck legs and discard (or slice and roast for a snack). Pull away the duck meat with a couple of forks and shred it, removing and discarding any bones and gristle. Remove the skin from the duck legs and discard (or slice and roast for a snack). Pull away the duck meat with a couple of forks and shred it, removing and discarding any bones and gristle. Heat 2 tablespoons of the duck fat in a saucepan. Add the shallots, thyme and ½ tsp pepper spice mix or plenty of black pepper. Allow the shallots to cook gently and once they are golden, add the wine and stock. Bring to the boil, cook for a few minutes and then add the duck meat and parsley. Stir and set aside. Heat 2 tablespoons of the duck fat in a saucepan. Add the shallots, thyme and ½ tsp pepper spice mix or plenty of black pepper. Allow the shallots to cook gently and once they are golden, add the wine and stock. Bring to the boil, cook for a few minutes and then add the duck meat and parsley. Stir and set aside. Boil the potatoes in salted water for 20–25 minutes until tender. Drain well, add the warm milk and mash until smooth. Season with salt and a large pinch of pepper spice mix or some black pepper. Preheat the oven to 210C/190C Fan/Gas 6–7. Boil the potatoes in salted water for 20–25 minutes until tender. Drain well, add the warm milk and mash until smooth. Season with salt and a large pinch of pepper spice mix or some black pepper. Preheat the oven to 210C/190C Fan/Gas 6–7. Grease an 18x28cm/7x11in baking dish with duck fat. Pile in the meat mixture and cover with mashed potatoes. Sprinkle the cheese on top and bake for about 25 minutes, or until heated through and browned on top. Grease an 18x28cm/7x11in baking dish with duck fat. Pile in the meat mixture and cover with mashed potatoes. Sprinkle the cheese on top and bake for about 25 minutes, or until heated through and browned on top. Serve with a green salad, green beans or carrots. Serve with a green salad, green beans or carrots. | {
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"title": "Rick Stein's duck cottage pie recipe",
"content": "Duck cottage pie (Parmentier de confit de canard) An average of 4.6 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/duck_cottage_pie_32748_16x9.jpg Tom Kevill-Davis wrote a book called The Hungry Cyclist and he’s married to Aude Bonnetain, whose family makes excellent Burgundy in Auxey-Duresses. Her food is exceptional and a standout dish among the loyal grape pickers, who return year after year, is parmentier de confit de canard or duck cottage pie. Unctuous, filling and restorative, it has legendary status among the team. 1 chipotle chilli, seeds removed1 pasilla chilli, seeds removed2 tbsp black peppercorns2 tbsp white peppercorns2 tsp Sichuan peppercorns1 tbsp salt 1 chipotle chilli, seeds removed 1 pasilla chilli, seeds removed 2 tbsp black peppercorns 2 tbsp white peppercorns 2 tsp Sichuan peppercorns 1 tbsp salt 4 duck confit legs, from a tin4 shallots, finely chopped few fresh thyme sprigs, leaves picked and chopped175ml/6fl oz red wine200ml/7fl oz chicken stock handful fresh flatleaf parsley, chopped800g/1lb 12oz potatoes, peeled and cut into 5cm/2in chunks100–125ml/3½–4fl oz warm milk150–200g/5½–7oz comté, gratedsalt and pepper spice mix (see above) or freshly ground black peppergreen salad or freshly cooked green beans or carrots, to serve 4 duck confit legs, from a tin 4 shallots, finely chopped few fresh thyme sprigs, leaves picked and chopped 175ml/6fl oz red wine 200ml/7fl oz chicken stock handful fresh flatleaf parsley, chopped 800g/1lb 12oz potatoes, peeled and cut into 5cm/2in chunks 100–125ml/3½–4fl oz warm milk 150–200g/5½–7oz comté, grated salt and pepper spice mix (see above) or freshly ground black pepper green salad or freshly cooked green beans or carrots, to serve Method For the pepper spice mix, if using, place all of the ingredients in a spice grinder and blitz. For the cottage pie, warm the confit duck legs in a saucepan over a gentle heat to release the fat. Pour the fat into clean jam jars. You will need some for this dish, but save the rest for roasting potatoes on another day.Remove the skin from the duck legs and discard (or slice and roast for a snack). Pull away the duck meat with a couple of forks and shred it, removing and discarding any bones and gristle.Heat 2 tablespoons of the duck fat in a saucepan. Add the shallots, thyme and ½ tsp pepper spice mix or plenty of black pepper. Allow the shallots to cook gently and once they are golden, add the wine and stock. Bring to the boil, cook for a few minutes and then add the duck meat and parsley. Stir and set aside.Boil the potatoes in salted water for 20–25 minutes until tender. Drain well, add the warm milk and mash until smooth. Season with salt and a large pinch of pepper spice mix or some black pepper. Preheat the oven to 210C/190C Fan/Gas 6–7.Grease an 18x28cm/7x11in baking dish with duck fat. Pile in the meat mixture and cover with mashed potatoes. Sprinkle the cheese on top and bake for about 25 minutes, or until heated through and browned on top.Serve with a green salad, green beans or carrots. For the pepper spice mix, if using, place all of the ingredients in a spice grinder and blitz. For the pepper spice mix, if using, place all of the ingredients in a spice grinder and blitz. For the cottage pie, warm the confit duck legs in a saucepan over a gentle heat to release the fat. Pour the fat into clean jam jars. You will need some for this dish, but save the rest for roasting potatoes on another day. For the cottage pie, warm the confit duck legs in a saucepan over a gentle heat to release the fat. Pour the fat into clean jam jars. You will need some for this dish, but save the rest for roasting potatoes on another day. Remove the skin from the duck legs and discard (or slice and roast for a snack). Pull away the duck meat with a couple of forks and shred it, removing and discarding any bones and gristle. Remove the skin from the duck legs and discard (or slice and roast for a snack). Pull away the duck meat with a couple of forks and shred it, removing and discarding any bones and gristle. Heat 2 tablespoons of the duck fat in a saucepan. Add the shallots, thyme and ½ tsp pepper spice mix or plenty of black pepper. Allow the shallots to cook gently and once they are golden, add the wine and stock. Bring to the boil, cook for a few minutes and then add the duck meat and parsley. Stir and set aside. Heat 2 tablespoons of the duck fat in a saucepan. Add the shallots, thyme and ½ tsp pepper spice mix or plenty of black pepper. Allow the shallots to cook gently and once they are golden, add the wine and stock. Bring to the boil, cook for a few minutes and then add the duck meat and parsley. Stir and set aside. Boil the potatoes in salted water for 20–25 minutes until tender. Drain well, add the warm milk and mash until smooth. Season with salt and a large pinch of pepper spice mix or some black pepper. Preheat the oven to 210C/190C Fan/Gas 6–7. Boil the potatoes in salted water for 20–25 minutes until tender. Drain well, add the warm milk and mash until smooth. Season with salt and a large pinch of pepper spice mix or some black pepper. Preheat the oven to 210C/190C Fan/Gas 6–7. Grease an 18x28cm/7x11in baking dish with duck fat. Pile in the meat mixture and cover with mashed potatoes. Sprinkle the cheese on top and bake for about 25 minutes, or until heated through and browned on top. Grease an 18x28cm/7x11in baking dish with duck fat. Pile in the meat mixture and cover with mashed potatoes. Sprinkle the cheese on top and bake for about 25 minutes, or until heated through and browned on top. Serve with a green salad, green beans or carrots. Serve with a green salad, green beans or carrots."
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} | b949a7e3a30956e0b27e07a693aeb69d8c79b8e21f3c878438b005793d62bd38 | Duck ragú with fresh pappardelle recipe
An average of 4.5 out of 5 stars from 69 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pappardelle_with_duck_31170_16x9.jpg A hearty Italian winter stew, served with fresh pappardelle and a chestnut and pancetta garnish. 2 duck breasts, trimmed and cut into 1cm cubes (skin reserved)1 tbsp olive oil1 red onion, finely chopped2 sticks celery, finely chopped1 tsp chopped fresh thyme90g/3¼oz cooked chestnuts, finely chopped150ml/5fl oz red wine (ideally Valpolicella )5 tbsp port salt and freshly ground black pepper 2 duck breasts, trimmed and cut into 1cm cubes (skin reserved) 1 tbsp olive oil 1 red onion, finely chopped 2 sticks celery, finely chopped 1 tsp chopped fresh thyme 90g/3¼oz cooked chestnuts, finely chopped 150ml/5fl oz red wine (ideally Valpolicella ) 5 tbsp port salt and freshly ground black pepper 6 slices thinly cut pancetta, sliced into very fine matchsticks90g/3¼oz cooked chestnuts, finely chopped½ tsp fresh thyme 6 slices thinly cut pancetta, sliced into very fine matchsticks 90g/3¼oz cooked chestnuts, finely chopped ½ tsp fresh thyme 250g/9oz fresh pappardelle50g/1¾oz unsalted butter75g/2½oz grated Parmesan, plus extra to serve 250g/9oz fresh pappardelle 50g/1¾oz unsalted butter 75g/2½oz grated Parmesan, plus extra to serve Method To make the duck ragú, place the skin in a hot frying pan so that the fat starts to melt. Season the duck meat with salt and pepper. Remove the melting duck skin from the pan and add the chopped duck. Meanwhile, heat the olive oil in a saucepan over a medium heat and fry the onion and celery for 2 minutes. Once browned, move the duck meat into the saucepan with the chopped onion and celery. Add the thyme and chestnuts, then pour in the red wine and port and cook over a high heat to reduce the volume of liquid for 1 minute. Put a tight-fitting lid onto the saucepan, reduce the heat to its lowest setting and leave to cook for 1 hour. Check after 30 minutes that there is enough liquid in the pan to cook the duck. If not, add some hot water. When the duck ragú has been cooking for 1 hour, the liquid should have reduced and the meat will be very tender. Take a whisk and use it to bash the ragú to a pulp – this will make all the meat break up and ensure that it is evenly distributed in the sauce. Transfer to a large non-stick frying pan and keep on a low heat on the stove. To make the chestnut garnish, heat a small frying pan over a medium heat and add the pancetta matchsticks. Cook until lightly golden-brown, then turn down the heat to low and add the chopped chestnuts. Cook gently for 5 minutes. Bring a large saucepan of salted water to the boil and cook the pappardelle until al dente (about 3 minutes). Remove the pasta with a pair of tongs and add it to the ragú. Keep the pasta water. Stir in the butter, grated Parmesan and a ladle of pasta water and cook for a further minute then toss well and season with more salt and pepper, to taste.Place into hot bowls and finish off with the chestnut garnish on top, followed by a little grating of fresh Parmesan and black pepper. To make the duck ragú, place the skin in a hot frying pan so that the fat starts to melt. To make the duck ragú, place the skin in a hot frying pan so that the fat starts to melt. Season the duck meat with salt and pepper. Remove the melting duck skin from the pan and add the chopped duck. Season the duck meat with salt and pepper. Remove the melting duck skin from the pan and add the chopped duck. Meanwhile, heat the olive oil in a saucepan over a medium heat and fry the onion and celery for 2 minutes. Meanwhile, heat the olive oil in a saucepan over a medium heat and fry the onion and celery for 2 minutes. Once browned, move the duck meat into the saucepan with the chopped onion and celery. Add the thyme and chestnuts, then pour in the red wine and port and cook over a high heat to reduce the volume of liquid for 1 minute. Put a tight-fitting lid onto the saucepan, reduce the heat to its lowest setting and leave to cook for 1 hour. Check after 30 minutes that there is enough liquid in the pan to cook the duck. If not, add some hot water. Once browned, move the duck meat into the saucepan with the chopped onion and celery. Add the thyme and chestnuts, then pour in the red wine and port and cook over a high heat to reduce the volume of liquid for 1 minute. Put a tight-fitting lid onto the saucepan, reduce the heat to its lowest setting and leave to cook for 1 hour. Check after 30 minutes that there is enough liquid in the pan to cook the duck. If not, add some hot water. When the duck ragú has been cooking for 1 hour, the liquid should have reduced and the meat will be very tender. Take a whisk and use it to bash the ragú to a pulp – this will make all the meat break up and ensure that it is evenly distributed in the sauce. Transfer to a large non-stick frying pan and keep on a low heat on the stove. When the duck ragú has been cooking for 1 hour, the liquid should have reduced and the meat will be very tender. Take a whisk and use it to bash the ragú to a pulp – this will make all the meat break up and ensure that it is evenly distributed in the sauce. Transfer to a large non-stick frying pan and keep on a low heat on the stove. To make the chestnut garnish, heat a small frying pan over a medium heat and add the pancetta matchsticks. Cook until lightly golden-brown, then turn down the heat to low and add the chopped chestnuts. Cook gently for 5 minutes. To make the chestnut garnish, heat a small frying pan over a medium heat and add the pancetta matchsticks. Cook until lightly golden-brown, then turn down the heat to low and add the chopped chestnuts. Cook gently for 5 minutes. Bring a large saucepan of salted water to the boil and cook the pappardelle until al dente (about 3 minutes). Remove the pasta with a pair of tongs and add it to the ragú. Keep the pasta water. Bring a large saucepan of salted water to the boil and cook the pappardelle until al dente (about 3 minutes). Remove the pasta with a pair of tongs and add it to the ragú. Keep the pasta water. Stir in the butter, grated Parmesan and a ladle of pasta water and cook for a further minute then toss well and season with more salt and pepper, to taste. Stir in the butter, grated Parmesan and a ladle of pasta water and cook for a further minute then toss well and season with more salt and pepper, to taste. Place into hot bowls and finish off with the chestnut garnish on top, followed by a little grating of fresh Parmesan and black pepper. Place into hot bowls and finish off with the chestnut garnish on top, followed by a little grating of fresh Parmesan and black pepper. | {
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"title": "Duck ragú with fresh pappardelle recipe",
"content": "An average of 4.5 out of 5 stars from 69 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pappardelle_with_duck_31170_16x9.jpg A hearty Italian winter stew, served with fresh pappardelle and a chestnut and pancetta garnish. 2 duck breasts, trimmed and cut into 1cm cubes (skin reserved)1 tbsp olive oil1 red onion, finely chopped2 sticks celery, finely chopped1 tsp chopped fresh thyme90g/3¼oz cooked chestnuts, finely chopped150ml/5fl oz red wine (ideally Valpolicella )5 tbsp port salt and freshly ground black pepper 2 duck breasts, trimmed and cut into 1cm cubes (skin reserved) 1 tbsp olive oil 1 red onion, finely chopped 2 sticks celery, finely chopped 1 tsp chopped fresh thyme 90g/3¼oz cooked chestnuts, finely chopped 150ml/5fl oz red wine (ideally Valpolicella ) 5 tbsp port salt and freshly ground black pepper 6 slices thinly cut pancetta, sliced into very fine matchsticks90g/3¼oz cooked chestnuts, finely chopped½ tsp fresh thyme 6 slices thinly cut pancetta, sliced into very fine matchsticks 90g/3¼oz cooked chestnuts, finely chopped ½ tsp fresh thyme 250g/9oz fresh pappardelle50g/1¾oz unsalted butter75g/2½oz grated Parmesan, plus extra to serve 250g/9oz fresh pappardelle 50g/1¾oz unsalted butter 75g/2½oz grated Parmesan, plus extra to serve Method To make the duck ragú, place the skin in a hot frying pan so that the fat starts to melt. Season the duck meat with salt and pepper. Remove the melting duck skin from the pan and add the chopped duck. Meanwhile, heat the olive oil in a saucepan over a medium heat and fry the onion and celery for 2 minutes. Once browned, move the duck meat into the saucepan with the chopped onion and celery. Add the thyme and chestnuts, then pour in the red wine and port and cook over a high heat to reduce the volume of liquid for 1 minute. Put a tight-fitting lid onto the saucepan, reduce the heat to its lowest setting and leave to cook for 1 hour. Check after 30 minutes that there is enough liquid in the pan to cook the duck. If not, add some hot water. When the duck ragú has been cooking for 1 hour, the liquid should have reduced and the meat will be very tender. Take a whisk and use it to bash the ragú to a pulp – this will make all the meat break up and ensure that it is evenly distributed in the sauce. Transfer to a large non-stick frying pan and keep on a low heat on the stove. To make the chestnut garnish, heat a small frying pan over a medium heat and add the pancetta matchsticks. Cook until lightly golden-brown, then turn down the heat to low and add the chopped chestnuts. Cook gently for 5 minutes. Bring a large saucepan of salted water to the boil and cook the pappardelle until al dente (about 3 minutes). Remove the pasta with a pair of tongs and add it to the ragú. Keep the pasta water. Stir in the butter, grated Parmesan and a ladle of pasta water and cook for a further minute then toss well and season with more salt and pepper, to taste.Place into hot bowls and finish off with the chestnut garnish on top, followed by a little grating of fresh Parmesan and black pepper. To make the duck ragú, place the skin in a hot frying pan so that the fat starts to melt. To make the duck ragú, place the skin in a hot frying pan so that the fat starts to melt. Season the duck meat with salt and pepper. Remove the melting duck skin from the pan and add the chopped duck. Season the duck meat with salt and pepper. Remove the melting duck skin from the pan and add the chopped duck. Meanwhile, heat the olive oil in a saucepan over a medium heat and fry the onion and celery for 2 minutes. Meanwhile, heat the olive oil in a saucepan over a medium heat and fry the onion and celery for 2 minutes. Once browned, move the duck meat into the saucepan with the chopped onion and celery. Add the thyme and chestnuts, then pour in the red wine and port and cook over a high heat to reduce the volume of liquid for 1 minute. Put a tight-fitting lid onto the saucepan, reduce the heat to its lowest setting and leave to cook for 1 hour. Check after 30 minutes that there is enough liquid in the pan to cook the duck. If not, add some hot water. Once browned, move the duck meat into the saucepan with the chopped onion and celery. Add the thyme and chestnuts, then pour in the red wine and port and cook over a high heat to reduce the volume of liquid for 1 minute. Put a tight-fitting lid onto the saucepan, reduce the heat to its lowest setting and leave to cook for 1 hour. Check after 30 minutes that there is enough liquid in the pan to cook the duck. If not, add some hot water. When the duck ragú has been cooking for 1 hour, the liquid should have reduced and the meat will be very tender. Take a whisk and use it to bash the ragú to a pulp – this will make all the meat break up and ensure that it is evenly distributed in the sauce. Transfer to a large non-stick frying pan and keep on a low heat on the stove. When the duck ragú has been cooking for 1 hour, the liquid should have reduced and the meat will be very tender. Take a whisk and use it to bash the ragú to a pulp – this will make all the meat break up and ensure that it is evenly distributed in the sauce. Transfer to a large non-stick frying pan and keep on a low heat on the stove. To make the chestnut garnish, heat a small frying pan over a medium heat and add the pancetta matchsticks. Cook until lightly golden-brown, then turn down the heat to low and add the chopped chestnuts. Cook gently for 5 minutes. To make the chestnut garnish, heat a small frying pan over a medium heat and add the pancetta matchsticks. Cook until lightly golden-brown, then turn down the heat to low and add the chopped chestnuts. Cook gently for 5 minutes. Bring a large saucepan of salted water to the boil and cook the pappardelle until al dente (about 3 minutes). Remove the pasta with a pair of tongs and add it to the ragú. Keep the pasta water. Bring a large saucepan of salted water to the boil and cook the pappardelle until al dente (about 3 minutes). Remove the pasta with a pair of tongs and add it to the ragú. Keep the pasta water. Stir in the butter, grated Parmesan and a ladle of pasta water and cook for a further minute then toss well and season with more salt and pepper, to taste. Stir in the butter, grated Parmesan and a ladle of pasta water and cook for a further minute then toss well and season with more salt and pepper, to taste. Place into hot bowls and finish off with the chestnut garnish on top, followed by a little grating of fresh Parmesan and black pepper. Place into hot bowls and finish off with the chestnut garnish on top, followed by a little grating of fresh Parmesan and black pepper."
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} | eeedec8e40ecf376e4a8214e68d0ef894266054a7ab0c4f644f990d9ee91b4bb | Albanian baked lamb with rice (Tavë kosi) recipe
An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/albanian_baked_lamb_with_92485_16x9.jpg Tavë kosi is a national dish in Albania, but I only had it once, at a restaurant at the top of a mountain pass at Llogara. I wasn’t predisposed to like it. Lamb with rice and yoghurt doesn’t immediately appeal, but it turned out to be very good indeed, the same sort of dish as moussaka. 70g/2½oz butter1 tbsp olive oil1.2kg/2lb 12oz boned lamb shoulder, cut into 5cm/2in cubes4 garlic cloves, grated1 tsp dried oregano60g/2¼oz long-grain rice, rinsed50g/1¾oz plain flour600ml/20fl oz Greek-style yoghurt4 free-range eggs, beatenfreshly grated nutmeg, to finishsalt and freshly ground black pepper 70g/2½oz butter 1 tbsp olive oil 1.2kg/2lb 12oz boned lamb shoulder, cut into 5cm/2in cubes 4 garlic cloves, grated 1 tsp dried oregano 60g/2¼oz long-grain rice, rinsed 50g/1¾oz plain flour 600ml/20fl oz Greek-style yoghurt 4 free-range eggs, beaten freshly grated nutmeg, to finish salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Heat 20g/¾oz of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches.Return all the lamb to the pan. Add the garlic, oregano and 200ml/7fl oz water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender.Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish.Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper.Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown.Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat 20g/¾oz of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches. Heat 20g/¾oz of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches. Return all the lamb to the pan. Add the garlic, oregano and 200ml/7fl oz water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender. Return all the lamb to the pan. Add the garlic, oregano and 200ml/7fl oz water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender. Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish. Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish. Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper. Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper. Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown. Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown. Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad. Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Albanian baked lamb with rice (Tavë kosi) recipe",
"content": "An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/albanian_baked_lamb_with_92485_16x9.jpg Tavë kosi is a national dish in Albania, but I only had it once, at a restaurant at the top of a mountain pass at Llogara. I wasn’t predisposed to like it. Lamb with rice and yoghurt doesn’t immediately appeal, but it turned out to be very good indeed, the same sort of dish as moussaka. 70g/2½oz butter1 tbsp olive oil1.2kg/2lb 12oz boned lamb shoulder, cut into 5cm/2in cubes4 garlic cloves, grated1 tsp dried oregano60g/2¼oz long-grain rice, rinsed50g/1¾oz plain flour600ml/20fl oz Greek-style yoghurt4 free-range eggs, beatenfreshly grated nutmeg, to finishsalt and freshly ground black pepper 70g/2½oz butter 1 tbsp olive oil 1.2kg/2lb 12oz boned lamb shoulder, cut into 5cm/2in cubes 4 garlic cloves, grated 1 tsp dried oregano 60g/2¼oz long-grain rice, rinsed 50g/1¾oz plain flour 600ml/20fl oz Greek-style yoghurt 4 free-range eggs, beaten freshly grated nutmeg, to finish salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Heat 20g/¾oz of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches.Return all the lamb to the pan. Add the garlic, oregano and 200ml/7fl oz water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender.Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish.Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper.Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown.Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat 20g/¾oz of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches. Heat 20g/¾oz of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches. Return all the lamb to the pan. Add the garlic, oregano and 200ml/7fl oz water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender. Return all the lamb to the pan. Add the garlic, oregano and 200ml/7fl oz water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender. Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish. Stir in the rice, and season with salt and pepper. Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish. Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper. Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper. Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown. Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown. Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad. Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad."
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} | f7a7bb3bb69155bc1e9aa544d0288868a56b7e2e2ee559e1b2c0779b2f9bf14b | Pastitsio recipe
An average of 4.2 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastitsio_83078_16x9.jpg Pastitsio is a Greek-style pasta bake with a rich topping, great for a relaxed family get-together. In Greece it is usually made with beef, while in Cyprus pork is used. I prefer pork, or a blend of the two. 1 tbsp olive oil, plus extra for the pasta2 onions, finely chopped2 garlic cloves, finely chopped2 tbsp tomato purée750g/1lb 10oz pork mince or beef mince1 tsp ground cinnamon1 cinnamon stick1 bay leaf150ml/5fl oz red wine2 ripe tomatoes250ml/9fl oz beef stock350g/12oz long hollow pasta, such as mezzani or bucatini½ bunch flatleaf parsley, finely chopped1 large free-range egg, beaten100g/3½oz halloumi or kefalotyri, finely grated 1 tbsp olive oil, plus extra for the pasta 2 onions, finely chopped 2 garlic cloves, finely chopped 2 tbsp tomato purée 750g/1lb 10oz pork mince or beef mince 1 tsp ground cinnamon 1 cinnamon stick 1 bay leaf 150ml/5fl oz red wine 2 ripe tomatoes 250ml/9fl oz beef stock 350g/12oz long hollow pasta, such as mezzani or bucatini ½ bunch flatleaf parsley, finely chopped 1 large free-range egg, beaten 100g/3½oz halloumi or kefalotyri, finely grated 160g/5¾oz butter160g/5¾oz plain flour1.6 litres/2¾ pints milkfreshly grated nutmeg2 large free-range eggs, beatensea salt and freshly ground black pepper 160g/5¾oz butter 160g/5¾oz plain flour 1.6 litres/2¾ pints milk freshly grated nutmeg 2 large free-range eggs, beaten sea salt and freshly ground black pepper Method Heat the oil in a large saucepan over a low–medium heat and fry the onions and garlic for about 10 minutes until softened but not coloured.Add the tomato purée, stir for a minute, then add the mince and ground cinnamon. Turn up the heat and fry for a few minutes, breaking up the mince with a wooden spoon. Add the cinnamon stick, bay leaf and wine, bring to the boil then boil for 5–8 minutes until the wine has cooked off.Coarsely grate in the tomatoes, discarding the skins. Pour in the stock, bring to the boil then reduce the heat to low and simmer uncovered for 30 minutes until the liquid has almost all reduced: the ragu should still be slightly moist.Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the packet instructions. Drain and drizzle in a little olive oil. Add the parsley, egg and a handful of the grated cheese and stir through. Set side.To make the topping, melt the butter in a large saucepan. Stir in the flour, then gradually whisk in the milk, a little at a time, until you have a smooth white sauce. Cook over a low–medium heat, stirring continuously, until it thickens. Add half the remaining grated cheese and finely grate in a third of a nutmeg. Season generously. Quickly whisk in the eggs. To assemble, whisk a ladleful of the sauce into the ragu. Spread half the pasta in the bottom of your roasting tin or baking dish. Top with half of the ragu, discarding the cinnamon stick and bay leaf. Repeat with the remaining pasta and ragu. Pour over the white sauce and sprinkle over the remaining grated cheese.Bake for 45–50 minutes until golden brown and bubbling. Remove from the oven and leave the pastitsio to stand for at least 30 minutes before slicing and serving. Heat the oil in a large saucepan over a low–medium heat and fry the onions and garlic for about 10 minutes until softened but not coloured. Heat the oil in a large saucepan over a low–medium heat and fry the onions and garlic for about 10 minutes until softened but not coloured. Add the tomato purée, stir for a minute, then add the mince and ground cinnamon. Turn up the heat and fry for a few minutes, breaking up the mince with a wooden spoon. Add the cinnamon stick, bay leaf and wine, bring to the boil then boil for 5–8 minutes until the wine has cooked off. Add the tomato purée, stir for a minute, then add the mince and ground cinnamon. Turn up the heat and fry for a few minutes, breaking up the mince with a wooden spoon. Add the cinnamon stick, bay leaf and wine, bring to the boil then boil for 5–8 minutes until the wine has cooked off. Coarsely grate in the tomatoes, discarding the skins. Pour in the stock, bring to the boil then reduce the heat to low and simmer uncovered for 30 minutes until the liquid has almost all reduced: the ragu should still be slightly moist. Coarsely grate in the tomatoes, discarding the skins. Pour in the stock, bring to the boil then reduce the heat to low and simmer uncovered for 30 minutes until the liquid has almost all reduced: the ragu should still be slightly moist. Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the packet instructions. Drain and drizzle in a little olive oil. Add the parsley, egg and a handful of the grated cheese and stir through. Set side. Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the packet instructions. Drain and drizzle in a little olive oil. Add the parsley, egg and a handful of the grated cheese and stir through. Set side. To make the topping, melt the butter in a large saucepan. Stir in the flour, then gradually whisk in the milk, a little at a time, until you have a smooth white sauce. Cook over a low–medium heat, stirring continuously, until it thickens. Add half the remaining grated cheese and finely grate in a third of a nutmeg. Season generously. Quickly whisk in the eggs. To make the topping, melt the butter in a large saucepan. Stir in the flour, then gradually whisk in the milk, a little at a time, until you have a smooth white sauce. Cook over a low–medium heat, stirring continuously, until it thickens. Add half the remaining grated cheese and finely grate in a third of a nutmeg. Season generously. Quickly whisk in the eggs. To assemble, whisk a ladleful of the sauce into the ragu. Spread half the pasta in the bottom of your roasting tin or baking dish. Top with half of the ragu, discarding the cinnamon stick and bay leaf. Repeat with the remaining pasta and ragu. Pour over the white sauce and sprinkle over the remaining grated cheese. To assemble, whisk a ladleful of the sauce into the ragu. Spread half the pasta in the bottom of your roasting tin or baking dish. Top with half of the ragu, discarding the cinnamon stick and bay leaf. Repeat with the remaining pasta and ragu. Pour over the white sauce and sprinkle over the remaining grated cheese. Bake for 45–50 minutes until golden brown and bubbling. Remove from the oven and leave the pastitsio to stand for at least 30 minutes before slicing and serving. Bake for 45–50 minutes until golden brown and bubbling. Remove from the oven and leave the pastitsio to stand for at least 30 minutes before slicing and serving. Recipe tips If you want to be super traditional, lay the pasta out in straight lines in one layer, then top with the ragu; I prefer it layered twice. | {
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"title": "Pastitsio recipe",
"content": "An average of 4.2 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastitsio_83078_16x9.jpg Pastitsio is a Greek-style pasta bake with a rich topping, great for a relaxed family get-together. In Greece it is usually made with beef, while in Cyprus pork is used. I prefer pork, or a blend of the two. 1 tbsp olive oil, plus extra for the pasta2 onions, finely chopped2 garlic cloves, finely chopped2 tbsp tomato purée750g/1lb 10oz pork mince or beef mince1 tsp ground cinnamon1 cinnamon stick1 bay leaf150ml/5fl oz red wine2 ripe tomatoes250ml/9fl oz beef stock350g/12oz long hollow pasta, such as mezzani or bucatini½ bunch flatleaf parsley, finely chopped1 large free-range egg, beaten100g/3½oz halloumi or kefalotyri, finely grated 1 tbsp olive oil, plus extra for the pasta 2 onions, finely chopped 2 garlic cloves, finely chopped 2 tbsp tomato purée 750g/1lb 10oz pork mince or beef mince 1 tsp ground cinnamon 1 cinnamon stick 1 bay leaf 150ml/5fl oz red wine 2 ripe tomatoes 250ml/9fl oz beef stock 350g/12oz long hollow pasta, such as mezzani or bucatini ½ bunch flatleaf parsley, finely chopped 1 large free-range egg, beaten 100g/3½oz halloumi or kefalotyri, finely grated 160g/5¾oz butter160g/5¾oz plain flour1.6 litres/2¾ pints milkfreshly grated nutmeg2 large free-range eggs, beatensea salt and freshly ground black pepper 160g/5¾oz butter 160g/5¾oz plain flour 1.6 litres/2¾ pints milk freshly grated nutmeg 2 large free-range eggs, beaten sea salt and freshly ground black pepper Method Heat the oil in a large saucepan over a low–medium heat and fry the onions and garlic for about 10 minutes until softened but not coloured.Add the tomato purée, stir for a minute, then add the mince and ground cinnamon. Turn up the heat and fry for a few minutes, breaking up the mince with a wooden spoon. Add the cinnamon stick, bay leaf and wine, bring to the boil then boil for 5–8 minutes until the wine has cooked off.Coarsely grate in the tomatoes, discarding the skins. Pour in the stock, bring to the boil then reduce the heat to low and simmer uncovered for 30 minutes until the liquid has almost all reduced: the ragu should still be slightly moist.Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the packet instructions. Drain and drizzle in a little olive oil. Add the parsley, egg and a handful of the grated cheese and stir through. Set side.To make the topping, melt the butter in a large saucepan. Stir in the flour, then gradually whisk in the milk, a little at a time, until you have a smooth white sauce. Cook over a low–medium heat, stirring continuously, until it thickens. Add half the remaining grated cheese and finely grate in a third of a nutmeg. Season generously. Quickly whisk in the eggs. To assemble, whisk a ladleful of the sauce into the ragu. Spread half the pasta in the bottom of your roasting tin or baking dish. Top with half of the ragu, discarding the cinnamon stick and bay leaf. Repeat with the remaining pasta and ragu. Pour over the white sauce and sprinkle over the remaining grated cheese.Bake for 45–50 minutes until golden brown and bubbling. Remove from the oven and leave the pastitsio to stand for at least 30 minutes before slicing and serving. Heat the oil in a large saucepan over a low–medium heat and fry the onions and garlic for about 10 minutes until softened but not coloured. Heat the oil in a large saucepan over a low–medium heat and fry the onions and garlic for about 10 minutes until softened but not coloured. Add the tomato purée, stir for a minute, then add the mince and ground cinnamon. Turn up the heat and fry for a few minutes, breaking up the mince with a wooden spoon. Add the cinnamon stick, bay leaf and wine, bring to the boil then boil for 5–8 minutes until the wine has cooked off. Add the tomato purée, stir for a minute, then add the mince and ground cinnamon. Turn up the heat and fry for a few minutes, breaking up the mince with a wooden spoon. Add the cinnamon stick, bay leaf and wine, bring to the boil then boil for 5–8 minutes until the wine has cooked off. Coarsely grate in the tomatoes, discarding the skins. Pour in the stock, bring to the boil then reduce the heat to low and simmer uncovered for 30 minutes until the liquid has almost all reduced: the ragu should still be slightly moist. Coarsely grate in the tomatoes, discarding the skins. Pour in the stock, bring to the boil then reduce the heat to low and simmer uncovered for 30 minutes until the liquid has almost all reduced: the ragu should still be slightly moist. Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the packet instructions. Drain and drizzle in a little olive oil. Add the parsley, egg and a handful of the grated cheese and stir through. Set side. Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the packet instructions. Drain and drizzle in a little olive oil. Add the parsley, egg and a handful of the grated cheese and stir through. Set side. To make the topping, melt the butter in a large saucepan. Stir in the flour, then gradually whisk in the milk, a little at a time, until you have a smooth white sauce. Cook over a low–medium heat, stirring continuously, until it thickens. Add half the remaining grated cheese and finely grate in a third of a nutmeg. Season generously. Quickly whisk in the eggs. To make the topping, melt the butter in a large saucepan. Stir in the flour, then gradually whisk in the milk, a little at a time, until you have a smooth white sauce. Cook over a low–medium heat, stirring continuously, until it thickens. Add half the remaining grated cheese and finely grate in a third of a nutmeg. Season generously. Quickly whisk in the eggs. To assemble, whisk a ladleful of the sauce into the ragu. Spread half the pasta in the bottom of your roasting tin or baking dish. Top with half of the ragu, discarding the cinnamon stick and bay leaf. Repeat with the remaining pasta and ragu. Pour over the white sauce and sprinkle over the remaining grated cheese. To assemble, whisk a ladleful of the sauce into the ragu. Spread half the pasta in the bottom of your roasting tin or baking dish. Top with half of the ragu, discarding the cinnamon stick and bay leaf. Repeat with the remaining pasta and ragu. Pour over the white sauce and sprinkle over the remaining grated cheese. Bake for 45–50 minutes until golden brown and bubbling. Remove from the oven and leave the pastitsio to stand for at least 30 minutes before slicing and serving. Bake for 45–50 minutes until golden brown and bubbling. Remove from the oven and leave the pastitsio to stand for at least 30 minutes before slicing and serving. Recipe tips If you want to be super traditional, lay the pasta out in straight lines in one layer, then top with the ragu; I prefer it layered twice."
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} | 1520ab9160f34eacf6a555dc96cc58b661ef7da194b7a333005cec63a3e1b15f | Chicken Marsala recipe
An average of 4.7 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_with_marsala_60943_16x9.jpg A dash of Marsala wine gives this simple chicken recipe a flavour twist. Serve with sautéed potatoes. 4 chicken breasts, skin removed40g/1½oz plain flour50g/1¾oz butter2 tbsp olive oil2 shallots, finely chopped1 garlic clove, finely chopped160g/5¾oz chestnut mushrooms, sliced250ml/9fl oz dry Marsala150ml/5fl oz chicken stocksmall handful chopped flatleaf parsleysalt and freshly ground black pepper 4 chicken breasts, skin removed 40g/1½oz plain flour 50g/1¾oz butter 2 tbsp olive oil 2 shallots, finely chopped 1 garlic clove, finely chopped 160g/5¾oz chestnut mushrooms, sliced 250ml/9fl oz dry Marsala 150ml/5fl oz chicken stock small handful chopped flatleaf parsley salt and freshly ground black pepper Method Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides.Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside.Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley. Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides. Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides. Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess. Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside. Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley. Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley. | {
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"content": "An average of 4.7 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_with_marsala_60943_16x9.jpg A dash of Marsala wine gives this simple chicken recipe a flavour twist. Serve with sautéed potatoes. 4 chicken breasts, skin removed40g/1½oz plain flour50g/1¾oz butter2 tbsp olive oil2 shallots, finely chopped1 garlic clove, finely chopped160g/5¾oz chestnut mushrooms, sliced250ml/9fl oz dry Marsala150ml/5fl oz chicken stocksmall handful chopped flatleaf parsleysalt and freshly ground black pepper 4 chicken breasts, skin removed 40g/1½oz plain flour 50g/1¾oz butter 2 tbsp olive oil 2 shallots, finely chopped 1 garlic clove, finely chopped 160g/5¾oz chestnut mushrooms, sliced 250ml/9fl oz dry Marsala 150ml/5fl oz chicken stock small handful chopped flatleaf parsley salt and freshly ground black pepper Method Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides.Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside.Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley. Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides. Put the chicken breasts between sheets of cling film and beat, using a meat mallet or rolling pin, until about 5mm thick. Season with salt and pepper on both sides. Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess. Put the flour on a plate and dip the chicken in it to coat lightly, shaking off any excess. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside. Melt half the butter and oil in a frying pan over medium-high heat and fry the chicken for 2–3 minutes on each side until golden-brown. Set aside. Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley. Wipe the pan with kitchen paper. Heat the remaining butter and oil over a medium heat and gently fry the shallot and garlic for about 5 minutes until softened. Add the mushrooms and cook for 2 minutes. Add the Marsala and increase the heat to high. Cook until the liquid has reduced in volume by about half. Turn the heat back down to medium, add the stock and chicken. Cook for about 10 minutes. Serve sprinkled with parsley."
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} | afed4794778244a448997bccf638b3c019babf6d7ed70062052a0835bc29b363 | Rick Stein's meatballs in a spicy tomato sauce recipe
Meatballs in a spicy tomato sauce (Boles de picolat) An average of 4.7 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_and_pork_meatballs_23514_16x9.jpg This recipe came from a stall in Prades market where they were cooking boles meatballs in a huge paella pan. They were fabulous – beef and pork meatballs flavoured with cinnamon and piment d’Espelette in an exquisite tomato sauce with green olives, haricot beans and bacon. I thought there might be too much meat in the dish, but not at all. 400g/14oz beef mince400g/14oz pork mince1 free-range egg, beaten3 garlic cloves, finely chopped or gratedsmall handful fresh flatleaf parsley, chopped½ tsp ground cinnamon1 tsp piment d’Espelette or pimentón2–3 tbsp plain flour, plus extra for rolling3 tbsp olive oilsalt and freshly ground black pepper 400g/14oz beef mince 400g/14oz pork mince 1 free-range egg, beaten 3 garlic cloves, finely chopped or grated small handful fresh flatleaf parsley, chopped ½ tsp ground cinnamon 1 tsp piment d’Espelette or pimentón 2–3 tbsp plain flour, plus extra for rolling 3 tbsp olive oil salt and freshly ground black pepper 1 tbsp olive oil1 onion, finely chopped100g/3½oz unsmoked bacon lardons or cubes of cooked ham1 tsp piment d’Espelette or pimentón½ tsp ground cinnamon6 tomatoes, cored and roughly chopped1 tbsp tomato purée 150g/5½oz pitted green olives, drained400g tin haricot beans, drained and rinsedsalt and freshly ground black pepperfreshly cooked rice, to serve (optional) 1 tbsp olive oil 1 onion, finely chopped 100g/3½oz unsmoked bacon lardons or cubes of cooked ham 1 tsp piment d’Espelette or pimentón ½ tsp ground cinnamon 6 tomatoes, cored and roughly chopped 1 tbsp tomato purée 150g/5½oz pitted green olives, drained 400g tin haricot beans, drained and rinsed salt and freshly ground black pepper freshly cooked rice, to serve (optional) Method To make the meatballs, mix the beef, pork, egg, garlic, parsley, cinnamon, piment d’Espelette and 2 tablespoons of flour in a large bowl. Season with salt and pepper and mix well. Using your hands, shape the mixture into golf ball-sized spheres, adding another tablespoon of flour if the mixture feels too wet to form into balls. Roll the balls in flour to lightly cover. Heat the oil in a large, preferably shallow, flameproof casserole dish and brown the meatballs all over. Remove from the dish and set aside.For the sauce, heat the oil in the same casserole dish and fry the onion and lardons until the onions are softened. Add the piment d’Espelette and cinnamon and cook for a minute, then add the tomatoes, tomato purée and 250ml/9fl oz water. Season with salt and pepper and bring to the boil. Turn the heat down, cover the pan and simmer for 15 minutes. Add the olives, beans and meatballs, together with any juices they have released.Cover the dish and cook over a low heat for 30 minutes, then remove the lid and simmer for 10–15 minutes. Check a couple of times during cooking and add a little more water if the sauce looks too thick. Serve as a tapas dish or as a main dish with rice. To make the meatballs, mix the beef, pork, egg, garlic, parsley, cinnamon, piment d’Espelette and 2 tablespoons of flour in a large bowl. Season with salt and pepper and mix well. Using your hands, shape the mixture into golf ball-sized spheres, adding another tablespoon of flour if the mixture feels too wet to form into balls. Roll the balls in flour to lightly cover. Heat the oil in a large, preferably shallow, flameproof casserole dish and brown the meatballs all over. Remove from the dish and set aside. To make the meatballs, mix the beef, pork, egg, garlic, parsley, cinnamon, piment d’Espelette and 2 tablespoons of flour in a large bowl. Season with salt and pepper and mix well. Using your hands, shape the mixture into golf ball-sized spheres, adding another tablespoon of flour if the mixture feels too wet to form into balls. Roll the balls in flour to lightly cover. Heat the oil in a large, preferably shallow, flameproof casserole dish and brown the meatballs all over. Remove from the dish and set aside. For the sauce, heat the oil in the same casserole dish and fry the onion and lardons until the onions are softened. Add the piment d’Espelette and cinnamon and cook for a minute, then add the tomatoes, tomato purée and 250ml/9fl oz water. Season with salt and pepper and bring to the boil. Turn the heat down, cover the pan and simmer for 15 minutes. Add the olives, beans and meatballs, together with any juices they have released. For the sauce, heat the oil in the same casserole dish and fry the onion and lardons until the onions are softened. Add the piment d’Espelette and cinnamon and cook for a minute, then add the tomatoes, tomato purée and 250ml/9fl oz water. Season with salt and pepper and bring to the boil. Turn the heat down, cover the pan and simmer for 15 minutes. Add the olives, beans and meatballs, together with any juices they have released. Cover the dish and cook over a low heat for 30 minutes, then remove the lid and simmer for 10–15 minutes. Check a couple of times during cooking and add a little more water if the sauce looks too thick. Serve as a tapas dish or as a main dish with rice. Cover the dish and cook over a low heat for 30 minutes, then remove the lid and simmer for 10–15 minutes. Check a couple of times during cooking and add a little more water if the sauce looks too thick. Serve as a tapas dish or as a main dish with rice. | {
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"title": "Rick Stein's meatballs in a spicy tomato sauce recipe",
"content": "Meatballs in a spicy tomato sauce (Boles de picolat) An average of 4.7 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_and_pork_meatballs_23514_16x9.jpg This recipe came from a stall in Prades market where they were cooking boles meatballs in a huge paella pan. They were fabulous – beef and pork meatballs flavoured with cinnamon and piment d’Espelette in an exquisite tomato sauce with green olives, haricot beans and bacon. I thought there might be too much meat in the dish, but not at all. 400g/14oz beef mince400g/14oz pork mince1 free-range egg, beaten3 garlic cloves, finely chopped or gratedsmall handful fresh flatleaf parsley, chopped½ tsp ground cinnamon1 tsp piment d’Espelette or pimentón2–3 tbsp plain flour, plus extra for rolling3 tbsp olive oilsalt and freshly ground black pepper 400g/14oz beef mince 400g/14oz pork mince 1 free-range egg, beaten 3 garlic cloves, finely chopped or grated small handful fresh flatleaf parsley, chopped ½ tsp ground cinnamon 1 tsp piment d’Espelette or pimentón 2–3 tbsp plain flour, plus extra for rolling 3 tbsp olive oil salt and freshly ground black pepper 1 tbsp olive oil1 onion, finely chopped100g/3½oz unsmoked bacon lardons or cubes of cooked ham1 tsp piment d’Espelette or pimentón½ tsp ground cinnamon6 tomatoes, cored and roughly chopped1 tbsp tomato purée 150g/5½oz pitted green olives, drained400g tin haricot beans, drained and rinsedsalt and freshly ground black pepperfreshly cooked rice, to serve (optional) 1 tbsp olive oil 1 onion, finely chopped 100g/3½oz unsmoked bacon lardons or cubes of cooked ham 1 tsp piment d’Espelette or pimentón ½ tsp ground cinnamon 6 tomatoes, cored and roughly chopped 1 tbsp tomato purée 150g/5½oz pitted green olives, drained 400g tin haricot beans, drained and rinsed salt and freshly ground black pepper freshly cooked rice, to serve (optional) Method To make the meatballs, mix the beef, pork, egg, garlic, parsley, cinnamon, piment d’Espelette and 2 tablespoons of flour in a large bowl. Season with salt and pepper and mix well. Using your hands, shape the mixture into golf ball-sized spheres, adding another tablespoon of flour if the mixture feels too wet to form into balls. Roll the balls in flour to lightly cover. Heat the oil in a large, preferably shallow, flameproof casserole dish and brown the meatballs all over. Remove from the dish and set aside.For the sauce, heat the oil in the same casserole dish and fry the onion and lardons until the onions are softened. Add the piment d’Espelette and cinnamon and cook for a minute, then add the tomatoes, tomato purée and 250ml/9fl oz water. Season with salt and pepper and bring to the boil. Turn the heat down, cover the pan and simmer for 15 minutes. Add the olives, beans and meatballs, together with any juices they have released.Cover the dish and cook over a low heat for 30 minutes, then remove the lid and simmer for 10–15 minutes. Check a couple of times during cooking and add a little more water if the sauce looks too thick. Serve as a tapas dish or as a main dish with rice. To make the meatballs, mix the beef, pork, egg, garlic, parsley, cinnamon, piment d’Espelette and 2 tablespoons of flour in a large bowl. Season with salt and pepper and mix well. Using your hands, shape the mixture into golf ball-sized spheres, adding another tablespoon of flour if the mixture feels too wet to form into balls. Roll the balls in flour to lightly cover. Heat the oil in a large, preferably shallow, flameproof casserole dish and brown the meatballs all over. Remove from the dish and set aside. To make the meatballs, mix the beef, pork, egg, garlic, parsley, cinnamon, piment d’Espelette and 2 tablespoons of flour in a large bowl. Season with salt and pepper and mix well. Using your hands, shape the mixture into golf ball-sized spheres, adding another tablespoon of flour if the mixture feels too wet to form into balls. Roll the balls in flour to lightly cover. Heat the oil in a large, preferably shallow, flameproof casserole dish and brown the meatballs all over. Remove from the dish and set aside. For the sauce, heat the oil in the same casserole dish and fry the onion and lardons until the onions are softened. Add the piment d’Espelette and cinnamon and cook for a minute, then add the tomatoes, tomato purée and 250ml/9fl oz water. Season with salt and pepper and bring to the boil. Turn the heat down, cover the pan and simmer for 15 minutes. Add the olives, beans and meatballs, together with any juices they have released. For the sauce, heat the oil in the same casserole dish and fry the onion and lardons until the onions are softened. Add the piment d’Espelette and cinnamon and cook for a minute, then add the tomatoes, tomato purée and 250ml/9fl oz water. Season with salt and pepper and bring to the boil. Turn the heat down, cover the pan and simmer for 15 minutes. Add the olives, beans and meatballs, together with any juices they have released. Cover the dish and cook over a low heat for 30 minutes, then remove the lid and simmer for 10–15 minutes. Check a couple of times during cooking and add a little more water if the sauce looks too thick. Serve as a tapas dish or as a main dish with rice. Cover the dish and cook over a low heat for 30 minutes, then remove the lid and simmer for 10–15 minutes. Check a couple of times during cooking and add a little more water if the sauce looks too thick. Serve as a tapas dish or as a main dish with rice."
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} | ba1b18be7bf2f524da151cd8462f5857116a7ac59ae42861ff19f34cf4509c06 | Caprese salad recipe
An average of 3.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caprese_salad_33659_16x9.jpg Nectarines add a fruity twist to the classic combo of tomato, mozzarella and basil. Sometimes known as Caprese salad, it’s named after the Italian island of Capri. For this recipe you will need a blender. 250g/9oz ripe tomatoes2 large ripe nectarines, about 270g/9½oz, halved, stones removed50g/1¾oz basil80g/2¾oz extra virgin olive oil2 balls mozzarellasea salt and freshly ground black pepper (optional) 250g/9oz ripe tomatoes 2 large ripe nectarines, about 270g/9½oz, halved, stones removed 50g/1¾oz basil 80g/2¾oz extra virgin olive oil 2 balls mozzarella sea salt and freshly ground black pepper (optional) Method Chop the tomatoes into medium–large pieces, and chop the nectarines into similar sized pieces. Place the tomatoes and nectarines in a colander with a large pinch of sea salt, stir to combine, then leave to drain for 5 minutes. Take the basil leaves off the stalks and reserve some small leaves to garnish. Put 40g/1½oz of the basil in a blender with the olive oil and blitz until just combined. Strain through a fine sieve over a bowl and set aside.Put the tomatoes and nectarines in a salad bowl. Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the salad bowl.Tear or chop the reserved basil leaves over the salad and gently turn the salad to combine.To serve, drizzle with the basil oil and, if you like, finish with a little salt and pepper. Chop the tomatoes into medium–large pieces, and chop the nectarines into similar sized pieces. Place the tomatoes and nectarines in a colander with a large pinch of sea salt, stir to combine, then leave to drain for 5 minutes. Chop the tomatoes into medium–large pieces, and chop the nectarines into similar sized pieces. Place the tomatoes and nectarines in a colander with a large pinch of sea salt, stir to combine, then leave to drain for 5 minutes. Take the basil leaves off the stalks and reserve some small leaves to garnish. Put 40g/1½oz of the basil in a blender with the olive oil and blitz until just combined. Strain through a fine sieve over a bowl and set aside. Take the basil leaves off the stalks and reserve some small leaves to garnish. Put 40g/1½oz of the basil in a blender with the olive oil and blitz until just combined. Strain through a fine sieve over a bowl and set aside. Put the tomatoes and nectarines in a salad bowl. Put the tomatoes and nectarines in a salad bowl. Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the salad bowl. Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the salad bowl. Tear or chop the reserved basil leaves over the salad and gently turn the salad to combine. Tear or chop the reserved basil leaves over the salad and gently turn the salad to combine. To serve, drizzle with the basil oil and, if you like, finish with a little salt and pepper. To serve, drizzle with the basil oil and, if you like, finish with a little salt and pepper. Recipe tips Store any leftover basil oil in a jar in the fridge for a couple of days. | {
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"title": "Caprese salad recipe",
"content": "An average of 3.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caprese_salad_33659_16x9.jpg Nectarines add a fruity twist to the classic combo of tomato, mozzarella and basil. Sometimes known as Caprese salad, it’s named after the Italian island of Capri. For this recipe you will need a blender. 250g/9oz ripe tomatoes2 large ripe nectarines, about 270g/9½oz, halved, stones removed50g/1¾oz basil80g/2¾oz extra virgin olive oil2 balls mozzarellasea salt and freshly ground black pepper (optional) 250g/9oz ripe tomatoes 2 large ripe nectarines, about 270g/9½oz, halved, stones removed 50g/1¾oz basil 80g/2¾oz extra virgin olive oil 2 balls mozzarella sea salt and freshly ground black pepper (optional) Method Chop the tomatoes into medium–large pieces, and chop the nectarines into similar sized pieces. Place the tomatoes and nectarines in a colander with a large pinch of sea salt, stir to combine, then leave to drain for 5 minutes. Take the basil leaves off the stalks and reserve some small leaves to garnish. Put 40g/1½oz of the basil in a blender with the olive oil and blitz until just combined. Strain through a fine sieve over a bowl and set aside.Put the tomatoes and nectarines in a salad bowl. Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the salad bowl.Tear or chop the reserved basil leaves over the salad and gently turn the salad to combine.To serve, drizzle with the basil oil and, if you like, finish with a little salt and pepper. Chop the tomatoes into medium–large pieces, and chop the nectarines into similar sized pieces. Place the tomatoes and nectarines in a colander with a large pinch of sea salt, stir to combine, then leave to drain for 5 minutes. Chop the tomatoes into medium–large pieces, and chop the nectarines into similar sized pieces. Place the tomatoes and nectarines in a colander with a large pinch of sea salt, stir to combine, then leave to drain for 5 minutes. Take the basil leaves off the stalks and reserve some small leaves to garnish. Put 40g/1½oz of the basil in a blender with the olive oil and blitz until just combined. Strain through a fine sieve over a bowl and set aside. Take the basil leaves off the stalks and reserve some small leaves to garnish. Put 40g/1½oz of the basil in a blender with the olive oil and blitz until just combined. Strain through a fine sieve over a bowl and set aside. Put the tomatoes and nectarines in a salad bowl. Put the tomatoes and nectarines in a salad bowl. Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the salad bowl. Chop the mozzarella into about 8 pieces (similar in size to the tomatoes) and add to the salad bowl. Tear or chop the reserved basil leaves over the salad and gently turn the salad to combine. Tear or chop the reserved basil leaves over the salad and gently turn the salad to combine. To serve, drizzle with the basil oil and, if you like, finish with a little salt and pepper. To serve, drizzle with the basil oil and, if you like, finish with a little salt and pepper. Recipe tips Store any leftover basil oil in a jar in the fridge for a couple of days."
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} | ded97e1107dbf01bb45e2d9b3342c83d15f7cabf9055bbb5c80556ef7fe08c3e | Kozani chicken with prunes, saffron and paprika recipe
An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kozani_chicken_with_86508_16x9.jpg A warmly spiced chicken dish from Kozani, a part of Greece famous for its saffron. This simple stew of chicken thighs is brought to life with saffron, paprika and prunes. 8 chicken thighs, skin removedpinch of Kozani saffron (or Spanish saffron)4 tbsp olive oil3 red onions, thinly sliced1½ tbsp sweet paprika20 pitted prunes1 tsp salt6 turns black peppermill 8 chicken thighs, skin removed pinch of Kozani saffron (or Spanish saffron) 4 tbsp olive oil 3 red onions, thinly sliced 1½ tbsp sweet paprika 20 pitted prunes 1 tsp salt 6 turns black peppermill Method Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid.Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes. Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through.If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.Serve with pilaf rice. Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid. Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid. Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes. Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes. Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through. Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through. If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion. If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion. Serve with pilaf rice. Serve with pilaf rice. | {
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"content": "An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kozani_chicken_with_86508_16x9.jpg A warmly spiced chicken dish from Kozani, a part of Greece famous for its saffron. This simple stew of chicken thighs is brought to life with saffron, paprika and prunes. 8 chicken thighs, skin removedpinch of Kozani saffron (or Spanish saffron)4 tbsp olive oil3 red onions, thinly sliced1½ tbsp sweet paprika20 pitted prunes1 tsp salt6 turns black peppermill 8 chicken thighs, skin removed pinch of Kozani saffron (or Spanish saffron) 4 tbsp olive oil 3 red onions, thinly sliced 1½ tbsp sweet paprika 20 pitted prunes 1 tsp salt 6 turns black peppermill Method Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid.Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes. Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through.If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion.Serve with pilaf rice. Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid. Put the chicken thighs in a large saucepan with 1 litre/1¾ pint water and the saffron. Bring to the boil, then reduce the heat and poach for 10–15 minutes. Drain, reserving the cooking liquid. Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes. Heat the oil in a large saucepan over a medium-low heat and sweat the onion gently until very soft, about 10 minutes. Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through. Add the paprika, cook for 2 minutes. Add the chicken thighs, about 700ml/1¼ pint of the cooking liquid and the prunes. Season with the salt and pepper and simmer for about 20 minutes, until heated through. If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion. If the sauce is very watery, remove the chicken, prunes and onions with a slotted spoon and keep warm while you reduce down the sauce, so that you have a small amount to spoon over each portion. Serve with pilaf rice. Serve with pilaf rice."
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} | 842fe8e4edf479f7e1fed20a412985ee0b7e8d866b826fa40baf1f8954421b60 | Tarragon chicken recipe
An average of 4.8 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarragon_chicken_79640_16x9.jpg Inspired by a French classic, this rich, creamy and fragrant chicken dish is simple but stylish, making it perfect for both casual suppers and dinner parties. 2 tbsp butter 3 tbsp olive oil 8 chicken thighs, bone in and skin removed6 garlic cloves, sliced in half lengthways4 large shallots, peeled and finely sliced 8 rashers smoked streaky bacon, rind removed and sliced into 2cm/¾in pieces280g/10oz chestnut mushrooms, roughly chopped400ml/14fl oz dry cider 4 tsp Dijon mustard 30g/1oz tarragon leaves, finely chopped 150ml/5fl oz double cream salt and freshly ground black pepper 2 tbsp butter 3 tbsp olive oil 8 chicken thighs, bone in and skin removed 6 garlic cloves, sliced in half lengthways 4 large shallots, peeled and finely sliced 8 rashers smoked streaky bacon, rind removed and sliced into 2cm/¾in pieces 280g/10oz chestnut mushrooms, roughly chopped 400ml/14fl oz dry cider 4 tsp Dijon mustard 30g/1oz tarragon leaves, finely chopped 150ml/5fl oz double cream salt and freshly ground black pepper Method Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides until golden before removing and setting aside. Heat the remaining tablespoon of olive oil in the casserole and add the garlic, shallots and bacon. Sauté for about 8 minutes, stirring often, until the shallots have softened and the bacon has started to colour. Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the casserole and bring to a simmer. Place the lid half on and gently cook for about 20 minutes or until the chicken is cooked through. Stir in the cream, bring back to a simmer and cook for 2 minutes with the lid off. Season with salt and pepper to taste, scatter over the remaining tarragon and serve. Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides until golden before removing and setting aside. Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides until golden before removing and setting aside. Heat the remaining tablespoon of olive oil in the casserole and add the garlic, shallots and bacon. Sauté for about 8 minutes, stirring often, until the shallots have softened and the bacon has started to colour. Heat the remaining tablespoon of olive oil in the casserole and add the garlic, shallots and bacon. Sauté for about 8 minutes, stirring often, until the shallots have softened and the bacon has started to colour. Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the casserole and bring to a simmer. Place the lid half on and gently cook for about 20 minutes or until the chicken is cooked through. Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the casserole and bring to a simmer. Place the lid half on and gently cook for about 20 minutes or until the chicken is cooked through. Stir in the cream, bring back to a simmer and cook for 2 minutes with the lid off. Season with salt and pepper to taste, scatter over the remaining tarragon and serve. Stir in the cream, bring back to a simmer and cook for 2 minutes with the lid off. Season with salt and pepper to taste, scatter over the remaining tarragon and serve. Recipe tips This dish is delicious served with basmati rice and a big pile of greens, such as steamed spinach, chard or green beans. | {
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"content": "An average of 4.8 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tarragon_chicken_79640_16x9.jpg Inspired by a French classic, this rich, creamy and fragrant chicken dish is simple but stylish, making it perfect for both casual suppers and dinner parties. 2 tbsp butter 3 tbsp olive oil 8 chicken thighs, bone in and skin removed6 garlic cloves, sliced in half lengthways4 large shallots, peeled and finely sliced 8 rashers smoked streaky bacon, rind removed and sliced into 2cm/¾in pieces280g/10oz chestnut mushrooms, roughly chopped400ml/14fl oz dry cider 4 tsp Dijon mustard 30g/1oz tarragon leaves, finely chopped 150ml/5fl oz double cream salt and freshly ground black pepper 2 tbsp butter 3 tbsp olive oil 8 chicken thighs, bone in and skin removed 6 garlic cloves, sliced in half lengthways 4 large shallots, peeled and finely sliced 8 rashers smoked streaky bacon, rind removed and sliced into 2cm/¾in pieces 280g/10oz chestnut mushrooms, roughly chopped 400ml/14fl oz dry cider 4 tsp Dijon mustard 30g/1oz tarragon leaves, finely chopped 150ml/5fl oz double cream salt and freshly ground black pepper Method Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides until golden before removing and setting aside. Heat the remaining tablespoon of olive oil in the casserole and add the garlic, shallots and bacon. Sauté for about 8 minutes, stirring often, until the shallots have softened and the bacon has started to colour. Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the casserole and bring to a simmer. Place the lid half on and gently cook for about 20 minutes or until the chicken is cooked through. Stir in the cream, bring back to a simmer and cook for 2 minutes with the lid off. Season with salt and pepper to taste, scatter over the remaining tarragon and serve. Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides until golden before removing and setting aside. Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides until golden before removing and setting aside. Heat the remaining tablespoon of olive oil in the casserole and add the garlic, shallots and bacon. Sauté for about 8 minutes, stirring often, until the shallots have softened and the bacon has started to colour. Heat the remaining tablespoon of olive oil in the casserole and add the garlic, shallots and bacon. Sauté for about 8 minutes, stirring often, until the shallots have softened and the bacon has started to colour. Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the casserole and bring to a simmer. Place the lid half on and gently cook for about 20 minutes or until the chicken is cooked through. Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the casserole and bring to a simmer. Place the lid half on and gently cook for about 20 minutes or until the chicken is cooked through. Stir in the cream, bring back to a simmer and cook for 2 minutes with the lid off. Season with salt and pepper to taste, scatter over the remaining tarragon and serve. Stir in the cream, bring back to a simmer and cook for 2 minutes with the lid off. Season with salt and pepper to taste, scatter over the remaining tarragon and serve. Recipe tips This dish is delicious served with basmati rice and a big pile of greens, such as steamed spinach, chard or green beans."
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} | cd413e070d65ae666847e3935a6be319e687c7b9a1796c25786b43efb1ad44d4 | Creamy garlic chicken recipe
An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_garlic_chicken_54919_16x9.jpg This creamy garlic chicken is the ultimate midweek comfort meal, served with seasonal greens and crusty bread for dipping. 2 tbsp salted butter 4 chicken breasts, boneless, skin removed4 large garlic cloves, finely chopped or crushed 1½ tbsp plain flour 400ml/14fl oz hot vegetable stock 300ml/½ pint double cream 1 tbsp cider vinegar 15g/½oz fresh parsley, finely chopped sea salt and freshly cracked black pepper 2 tbsp salted butter 4 chicken breasts, boneless, skin removed 4 large garlic cloves, finely chopped or crushed 1½ tbsp plain flour 400ml/14fl oz hot vegetable stock 300ml/½ pint double cream 1 tbsp cider vinegar 15g/½oz fresh parsley, finely chopped sea salt and freshly cracked black pepper Method Preheat the oven 200C/180C Fan/Gas 6. In a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper.Cook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate. Turn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously. Pour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley. Return the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through.Remove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. In a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper. In a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper. Cook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate. Cook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate. Turn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously. Turn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously. Pour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley. Pour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley. Return the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through. Return the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through. Remove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping. Remove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping. Recipe tips If you don't have an ovenproof frying pan, transfer the ingredients to an ovenproof dish before step 6. | {
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"title": "Creamy garlic chicken recipe",
"content": "An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_garlic_chicken_54919_16x9.jpg This creamy garlic chicken is the ultimate midweek comfort meal, served with seasonal greens and crusty bread for dipping. 2 tbsp salted butter 4 chicken breasts, boneless, skin removed4 large garlic cloves, finely chopped or crushed 1½ tbsp plain flour 400ml/14fl oz hot vegetable stock 300ml/½ pint double cream 1 tbsp cider vinegar 15g/½oz fresh parsley, finely chopped sea salt and freshly cracked black pepper 2 tbsp salted butter 4 chicken breasts, boneless, skin removed 4 large garlic cloves, finely chopped or crushed 1½ tbsp plain flour 400ml/14fl oz hot vegetable stock 300ml/½ pint double cream 1 tbsp cider vinegar 15g/½oz fresh parsley, finely chopped sea salt and freshly cracked black pepper Method Preheat the oven 200C/180C Fan/Gas 6. In a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper.Cook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate. Turn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously. Pour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley. Return the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through.Remove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. In a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper. In a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper. Cook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate. Cook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate. Turn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously. Turn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously. Pour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley. Pour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley. Return the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through. Return the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through. Remove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping. Remove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping. Recipe tips If you don't have an ovenproof frying pan, transfer the ingredients to an ovenproof dish before step 6."
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} | 79bc2d3579945b800c34f64e35449ba4e881e93660933995f2bc1ea415f630fe | Chicken paprikash recipe
An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_paprikash_02086_16x9.jpg This creamy chicken dish is a great way cook chicken thighs and the paprika provides a gentle kick. If you don’t want to bother with the dumplings, serve with freshly boiled rice. 1 tbsp olive oil8 chicken thighs, skin on and bone in2 onions, finely chopped2 garlic cloves, crushed2 green peppers, deseeded and finely chopped3 tbsp sweet smoked paprika 1 tsp hot paprika1 tbsp plain flour 400g tin chopped tomatoes 400ml/14fl oz hot chicken stock150ml/5fl oz soured cream 1 tbsp olive oil 8 chicken thighs, skin on and bone in 2 onions, finely chopped 2 garlic cloves, crushed 2 green peppers, deseeded and finely chopped 3 tbsp sweet smoked paprika 1 tsp hot paprika 1 tbsp plain flour 400g tin chopped tomatoes 400ml/14fl oz hot chicken stock 150ml/5fl oz soured cream 230g/8oz self-raising flour75g/2½oz suet1 tbsp finely chopped fresh dill1 tbsp finely chopped fresh parsley 500ml/18fl oz chicken stocksalt and freshly ground black pepper 230g/8oz self-raising flour 75g/2½oz suet 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh parsley 500ml/18fl oz chicken stock salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a sauté pan placed over a medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook until browned all over. Remove the chicken and set aside. Add the onions, garlic and peppers to the pan and gently fry for 10 minutes. Stir in the paprikas and flour. Cook, stirring all the time, for a few minutes. Stir in the tomatoes and stock, then return the chicken thighs to the pan. Simmer gently for 30–40 minutes, or until the chicken is cooked through. Meanwhile, to make the dumplings, mix together the flour, suet, herbs and seasoning in a bowl. Add 100ml/3½fl oz water and mix to form a sticky dough. Roll the dough into small balls and drop into a shallow baking dish. Pour over the hot chicken stock and bake for 30 minutes. When ready to serve, stir the soured cream into the chicken and serve with the dumplings. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a sauté pan placed over a medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook until browned all over. Remove the chicken and set aside. Heat the olive oil in a sauté pan placed over a medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook until browned all over. Remove the chicken and set aside. Add the onions, garlic and peppers to the pan and gently fry for 10 minutes. Stir in the paprikas and flour. Cook, stirring all the time, for a few minutes. Stir in the tomatoes and stock, then return the chicken thighs to the pan. Simmer gently for 30–40 minutes, or until the chicken is cooked through. Add the onions, garlic and peppers to the pan and gently fry for 10 minutes. Stir in the paprikas and flour. Cook, stirring all the time, for a few minutes. Stir in the tomatoes and stock, then return the chicken thighs to the pan. Simmer gently for 30–40 minutes, or until the chicken is cooked through. Meanwhile, to make the dumplings, mix together the flour, suet, herbs and seasoning in a bowl. Add 100ml/3½fl oz water and mix to form a sticky dough. Meanwhile, to make the dumplings, mix together the flour, suet, herbs and seasoning in a bowl. Add 100ml/3½fl oz water and mix to form a sticky dough. Roll the dough into small balls and drop into a shallow baking dish. Pour over the hot chicken stock and bake for 30 minutes. Roll the dough into small balls and drop into a shallow baking dish. Pour over the hot chicken stock and bake for 30 minutes. When ready to serve, stir the soured cream into the chicken and serve with the dumplings. When ready to serve, stir the soured cream into the chicken and serve with the dumplings. | {
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"title": "Chicken paprikash recipe",
"content": "An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_paprikash_02086_16x9.jpg This creamy chicken dish is a great way cook chicken thighs and the paprika provides a gentle kick. If you don’t want to bother with the dumplings, serve with freshly boiled rice. 1 tbsp olive oil8 chicken thighs, skin on and bone in2 onions, finely chopped2 garlic cloves, crushed2 green peppers, deseeded and finely chopped3 tbsp sweet smoked paprika 1 tsp hot paprika1 tbsp plain flour 400g tin chopped tomatoes 400ml/14fl oz hot chicken stock150ml/5fl oz soured cream 1 tbsp olive oil 8 chicken thighs, skin on and bone in 2 onions, finely chopped 2 garlic cloves, crushed 2 green peppers, deseeded and finely chopped 3 tbsp sweet smoked paprika 1 tsp hot paprika 1 tbsp plain flour 400g tin chopped tomatoes 400ml/14fl oz hot chicken stock 150ml/5fl oz soured cream 230g/8oz self-raising flour75g/2½oz suet1 tbsp finely chopped fresh dill1 tbsp finely chopped fresh parsley 500ml/18fl oz chicken stocksalt and freshly ground black pepper 230g/8oz self-raising flour 75g/2½oz suet 1 tbsp finely chopped fresh dill 1 tbsp finely chopped fresh parsley 500ml/18fl oz chicken stock salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a sauté pan placed over a medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook until browned all over. Remove the chicken and set aside. Add the onions, garlic and peppers to the pan and gently fry for 10 minutes. Stir in the paprikas and flour. Cook, stirring all the time, for a few minutes. Stir in the tomatoes and stock, then return the chicken thighs to the pan. Simmer gently for 30–40 minutes, or until the chicken is cooked through. Meanwhile, to make the dumplings, mix together the flour, suet, herbs and seasoning in a bowl. Add 100ml/3½fl oz water and mix to form a sticky dough. Roll the dough into small balls and drop into a shallow baking dish. Pour over the hot chicken stock and bake for 30 minutes. When ready to serve, stir the soured cream into the chicken and serve with the dumplings. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a sauté pan placed over a medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook until browned all over. Remove the chicken and set aside. Heat the olive oil in a sauté pan placed over a medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook until browned all over. Remove the chicken and set aside. Add the onions, garlic and peppers to the pan and gently fry for 10 minutes. Stir in the paprikas and flour. Cook, stirring all the time, for a few minutes. Stir in the tomatoes and stock, then return the chicken thighs to the pan. Simmer gently for 30–40 minutes, or until the chicken is cooked through. Add the onions, garlic and peppers to the pan and gently fry for 10 minutes. Stir in the paprikas and flour. Cook, stirring all the time, for a few minutes. Stir in the tomatoes and stock, then return the chicken thighs to the pan. Simmer gently for 30–40 minutes, or until the chicken is cooked through. Meanwhile, to make the dumplings, mix together the flour, suet, herbs and seasoning in a bowl. Add 100ml/3½fl oz water and mix to form a sticky dough. Meanwhile, to make the dumplings, mix together the flour, suet, herbs and seasoning in a bowl. Add 100ml/3½fl oz water and mix to form a sticky dough. Roll the dough into small balls and drop into a shallow baking dish. Pour over the hot chicken stock and bake for 30 minutes. Roll the dough into small balls and drop into a shallow baking dish. Pour over the hot chicken stock and bake for 30 minutes. When ready to serve, stir the soured cream into the chicken and serve with the dumplings. When ready to serve, stir the soured cream into the chicken and serve with the dumplings."
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} | 043ed4f7450e90591bf985890f1bad0595dbdcd1b8aa6999da6b8e4d5f08656a | Chicken and bacon pasta bake recipe
An average of 4.5 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_bacon_pasta_18066_16x9.jpg A simple white sauce makes this chicken and bacon pasta bake a doddle for weeknights. If you’ve never made a classic roux or béchamel sauce before, this is a great recipe to show you how. Stirring flour and milk into a pan full of buttery leeks makes lumps in the final sauce a lot less likely, so you will end up with a gorgeous creamy sauce. Each serving provides 1026 kcal, 76g protein, 76g carbohydrates (of which 9g sugars), 45g fat (of which 24g saturates), 7g fibre and 2.5g salt. 500g/1lb 2oz leftover cooked chicken or chicken breasts, skin removed500–600ml/18–20fl oz chicken stock50g/1¾oz butter6–8 rashers streaky bacon, cut into 2cm/¾in strips1–2 large leeks, thickly sliced50g/1¾oz plain flour1 tsp English mustard powder500ml/18fl oz milk150g/5½oz mature cheddar, grated325g/11½oz pasta shapes, like farfalle or penne2 tbsp grated Parmesansalt and freshly ground black pepper 500g/1lb 2oz leftover cooked chicken or chicken breasts, skin removed 500–600ml/18–20fl oz chicken stock 50g/1¾oz butter 6–8 rashers streaky bacon, cut into 2cm/¾in strips 1–2 large leeks, thickly sliced 50g/1¾oz plain flour 1 tsp English mustard powder 500ml/18fl oz milk 150g/5½oz mature cheddar, grated 325g/11½oz pasta shapes, like farfalle or penne 2 tbsp grated Parmesan salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. If you are using leftover cooked chicken, skip this step and add the chicken in step 5. If you are using raw chicken breasts, put the breasts in the base of a saucepan to fit snugly in a single layer.Pour over 600ml/20fl oz chicken stock and place over a low–medium heat. When the stock just comes to a simmer, turn off the heat and cover with a lid. Check the chicken breasts after 10 minutes, they should be cooked. Set aside and reserve the stock. Meanwhile, melt the butter in a large saucepan. Add the bacon and fry until it is beginning to get crispy. Use a slotted spoon to lift the bacon out, leaving the butter behind. Add the leeks and fry for 5–6 minutes until softened. Stir the flour and mustard powder into the leeks and keep cooking together for 1 minute. Gradually stir in the milk, followed by 500ml/18fl oz chicken stock and stir to create a smooth sauce. Bring to a simmer, stirring, and once bubbling cook for 1 minute to thicken. Tear or chop the chicken into bite-sized pieces. Turn off the heat and stir two-thirds of the cheese, most of the bacon and all of the chicken into the sauce. Season with salt and pepper. Bring a large saucepan of water to the boil. Cook the pasta according to packet instructions (about 9 minutes) or until al dente, as it will cook more in the oven. Drain thoroughly then combine with the sauce in a large baking dish. Scatter the remaining cheddar, bacon bits and Parmesan over the top. Bake for 15 minutes until the top is golden and the sauce is bubbling. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. If you are using leftover cooked chicken, skip this step and add the chicken in step 5. If you are using raw chicken breasts, put the breasts in the base of a saucepan to fit snugly in a single layer. If you are using leftover cooked chicken, skip this step and add the chicken in step 5. If you are using raw chicken breasts, put the breasts in the base of a saucepan to fit snugly in a single layer. Pour over 600ml/20fl oz chicken stock and place over a low–medium heat. When the stock just comes to a simmer, turn off the heat and cover with a lid. Check the chicken breasts after 10 minutes, they should be cooked. Set aside and reserve the stock. Pour over 600ml/20fl oz chicken stock and place over a low–medium heat. When the stock just comes to a simmer, turn off the heat and cover with a lid. Check the chicken breasts after 10 minutes, they should be cooked. Set aside and reserve the stock. Meanwhile, melt the butter in a large saucepan. Add the bacon and fry until it is beginning to get crispy. Use a slotted spoon to lift the bacon out, leaving the butter behind. Add the leeks and fry for 5–6 minutes until softened. Meanwhile, melt the butter in a large saucepan. Add the bacon and fry until it is beginning to get crispy. Use a slotted spoon to lift the bacon out, leaving the butter behind. Add the leeks and fry for 5–6 minutes until softened. Stir the flour and mustard powder into the leeks and keep cooking together for 1 minute. Gradually stir in the milk, followed by 500ml/18fl oz chicken stock and stir to create a smooth sauce. Bring to a simmer, stirring, and once bubbling cook for 1 minute to thicken. Stir the flour and mustard powder into the leeks and keep cooking together for 1 minute. Gradually stir in the milk, followed by 500ml/18fl oz chicken stock and stir to create a smooth sauce. Bring to a simmer, stirring, and once bubbling cook for 1 minute to thicken. Tear or chop the chicken into bite-sized pieces. Turn off the heat and stir two-thirds of the cheese, most of the bacon and all of the chicken into the sauce. Season with salt and pepper. Tear or chop the chicken into bite-sized pieces. Turn off the heat and stir two-thirds of the cheese, most of the bacon and all of the chicken into the sauce. Season with salt and pepper. Bring a large saucepan of water to the boil. Cook the pasta according to packet instructions (about 9 minutes) or until al dente, as it will cook more in the oven. Drain thoroughly then combine with the sauce in a large baking dish. Bring a large saucepan of water to the boil. Cook the pasta according to packet instructions (about 9 minutes) or until al dente, as it will cook more in the oven. Drain thoroughly then combine with the sauce in a large baking dish. Scatter the remaining cheddar, bacon bits and Parmesan over the top. Bake for 15 minutes until the top is golden and the sauce is bubbling. Scatter the remaining cheddar, bacon bits and Parmesan over the top. Bake for 15 minutes until the top is golden and the sauce is bubbling. Recipe tips You can make the pasta bake ahead and bake from cold for 20–30 minutes. | {
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"title": "Chicken and bacon pasta bake recipe",
"content": "An average of 4.5 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_bacon_pasta_18066_16x9.jpg A simple white sauce makes this chicken and bacon pasta bake a doddle for weeknights. If you’ve never made a classic roux or béchamel sauce before, this is a great recipe to show you how. Stirring flour and milk into a pan full of buttery leeks makes lumps in the final sauce a lot less likely, so you will end up with a gorgeous creamy sauce. Each serving provides 1026 kcal, 76g protein, 76g carbohydrates (of which 9g sugars), 45g fat (of which 24g saturates), 7g fibre and 2.5g salt. 500g/1lb 2oz leftover cooked chicken or chicken breasts, skin removed500–600ml/18–20fl oz chicken stock50g/1¾oz butter6–8 rashers streaky bacon, cut into 2cm/¾in strips1–2 large leeks, thickly sliced50g/1¾oz plain flour1 tsp English mustard powder500ml/18fl oz milk150g/5½oz mature cheddar, grated325g/11½oz pasta shapes, like farfalle or penne2 tbsp grated Parmesansalt and freshly ground black pepper 500g/1lb 2oz leftover cooked chicken or chicken breasts, skin removed 500–600ml/18–20fl oz chicken stock 50g/1¾oz butter 6–8 rashers streaky bacon, cut into 2cm/¾in strips 1–2 large leeks, thickly sliced 50g/1¾oz plain flour 1 tsp English mustard powder 500ml/18fl oz milk 150g/5½oz mature cheddar, grated 325g/11½oz pasta shapes, like farfalle or penne 2 tbsp grated Parmesan salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. If you are using leftover cooked chicken, skip this step and add the chicken in step 5. If you are using raw chicken breasts, put the breasts in the base of a saucepan to fit snugly in a single layer.Pour over 600ml/20fl oz chicken stock and place over a low–medium heat. When the stock just comes to a simmer, turn off the heat and cover with a lid. Check the chicken breasts after 10 minutes, they should be cooked. Set aside and reserve the stock. Meanwhile, melt the butter in a large saucepan. Add the bacon and fry until it is beginning to get crispy. Use a slotted spoon to lift the bacon out, leaving the butter behind. Add the leeks and fry for 5–6 minutes until softened. Stir the flour and mustard powder into the leeks and keep cooking together for 1 minute. Gradually stir in the milk, followed by 500ml/18fl oz chicken stock and stir to create a smooth sauce. Bring to a simmer, stirring, and once bubbling cook for 1 minute to thicken. Tear or chop the chicken into bite-sized pieces. Turn off the heat and stir two-thirds of the cheese, most of the bacon and all of the chicken into the sauce. Season with salt and pepper. Bring a large saucepan of water to the boil. Cook the pasta according to packet instructions (about 9 minutes) or until al dente, as it will cook more in the oven. Drain thoroughly then combine with the sauce in a large baking dish. Scatter the remaining cheddar, bacon bits and Parmesan over the top. Bake for 15 minutes until the top is golden and the sauce is bubbling. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. If you are using leftover cooked chicken, skip this step and add the chicken in step 5. If you are using raw chicken breasts, put the breasts in the base of a saucepan to fit snugly in a single layer. If you are using leftover cooked chicken, skip this step and add the chicken in step 5. If you are using raw chicken breasts, put the breasts in the base of a saucepan to fit snugly in a single layer. Pour over 600ml/20fl oz chicken stock and place over a low–medium heat. When the stock just comes to a simmer, turn off the heat and cover with a lid. Check the chicken breasts after 10 minutes, they should be cooked. Set aside and reserve the stock. Pour over 600ml/20fl oz chicken stock and place over a low–medium heat. When the stock just comes to a simmer, turn off the heat and cover with a lid. Check the chicken breasts after 10 minutes, they should be cooked. Set aside and reserve the stock. Meanwhile, melt the butter in a large saucepan. Add the bacon and fry until it is beginning to get crispy. Use a slotted spoon to lift the bacon out, leaving the butter behind. Add the leeks and fry for 5–6 minutes until softened. Meanwhile, melt the butter in a large saucepan. Add the bacon and fry until it is beginning to get crispy. Use a slotted spoon to lift the bacon out, leaving the butter behind. Add the leeks and fry for 5–6 minutes until softened. Stir the flour and mustard powder into the leeks and keep cooking together for 1 minute. Gradually stir in the milk, followed by 500ml/18fl oz chicken stock and stir to create a smooth sauce. Bring to a simmer, stirring, and once bubbling cook for 1 minute to thicken. Stir the flour and mustard powder into the leeks and keep cooking together for 1 minute. Gradually stir in the milk, followed by 500ml/18fl oz chicken stock and stir to create a smooth sauce. Bring to a simmer, stirring, and once bubbling cook for 1 minute to thicken. Tear or chop the chicken into bite-sized pieces. Turn off the heat and stir two-thirds of the cheese, most of the bacon and all of the chicken into the sauce. Season with salt and pepper. Tear or chop the chicken into bite-sized pieces. Turn off the heat and stir two-thirds of the cheese, most of the bacon and all of the chicken into the sauce. Season with salt and pepper. Bring a large saucepan of water to the boil. Cook the pasta according to packet instructions (about 9 minutes) or until al dente, as it will cook more in the oven. Drain thoroughly then combine with the sauce in a large baking dish. Bring a large saucepan of water to the boil. Cook the pasta according to packet instructions (about 9 minutes) or until al dente, as it will cook more in the oven. Drain thoroughly then combine with the sauce in a large baking dish. Scatter the remaining cheddar, bacon bits and Parmesan over the top. Bake for 15 minutes until the top is golden and the sauce is bubbling. Scatter the remaining cheddar, bacon bits and Parmesan over the top. Bake for 15 minutes until the top is golden and the sauce is bubbling. Recipe tips You can make the pasta bake ahead and bake from cold for 20–30 minutes."
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} | 8a740d21cfd811c72d23687bc13baf118cde38d3446ba5af4e5c349b9c8cb168 | Chicken in white wine sauce recipe
An average of 4.4 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/creamy_white_wine_58519_16x9.jpg Creamy chicken in white wine sauce given a boost of flavour from smoked bacon. It's easy enough for everyday dinners while still being plenty good enough for special meals. 1 tbsp vegetable oil150g/5½oz smoked streaky bacon2 chicken breasts 1 large onion2 garlic cloves200g/7oz mushrooms, about 10–15 mushroomsknob unsalted butterpinch dried mixed herbs250ml/9fl oz white wine250ml/9fl oz single cream 1 tbsp vegetable oil 150g/5½oz smoked streaky bacon 2 chicken breasts 1 large onion 2 garlic cloves 200g/7oz mushrooms, about 10–15 mushrooms knob unsalted butter pinch dried mixed herbs 250ml/9fl oz white wine 250ml/9fl oz single cream 200g/7oz new potatoes150g/5½oz green beans 200g/7oz new potatoes 150g/5½oz green beans Method Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside. While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon. While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. Add the garlic, cook for 1 minute then add the mushrooms. Fry for 3-4 minutes until softened then stir in the herbs.Pour over the wine and bring to the boil. Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes. Add the cream, bring to the boil then simmer for 10 minutes.Meanwhile bring a large pot of salted water to the boil and add the potatoes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes. Drain and serve with the creamy chicken. Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside. Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside. While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon. While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon. While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. Add the garlic, cook for 1 minute then add the mushrooms. Fry for 3-4 minutes until softened then stir in the herbs. While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. Add the garlic, cook for 1 minute then add the mushrooms. Fry for 3-4 minutes until softened then stir in the herbs. Pour over the wine and bring to the boil. Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes. Add the cream, bring to the boil then simmer for 10 minutes. Pour over the wine and bring to the boil. Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes. Add the cream, bring to the boil then simmer for 10 minutes. Meanwhile bring a large pot of salted water to the boil and add the potatoes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes. Drain and serve with the creamy chicken. Meanwhile bring a large pot of salted water to the boil and add the potatoes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes. Drain and serve with the creamy chicken. | {
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"content": "An average of 4.4 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/creamy_white_wine_58519_16x9.jpg Creamy chicken in white wine sauce given a boost of flavour from smoked bacon. It's easy enough for everyday dinners while still being plenty good enough for special meals. 1 tbsp vegetable oil150g/5½oz smoked streaky bacon2 chicken breasts 1 large onion2 garlic cloves200g/7oz mushrooms, about 10–15 mushroomsknob unsalted butterpinch dried mixed herbs250ml/9fl oz white wine250ml/9fl oz single cream 1 tbsp vegetable oil 150g/5½oz smoked streaky bacon 2 chicken breasts 1 large onion 2 garlic cloves 200g/7oz mushrooms, about 10–15 mushrooms knob unsalted butter pinch dried mixed herbs 250ml/9fl oz white wine 250ml/9fl oz single cream 200g/7oz new potatoes150g/5½oz green beans 200g/7oz new potatoes 150g/5½oz green beans Method Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside. While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon. While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. Add the garlic, cook for 1 minute then add the mushrooms. Fry for 3-4 minutes until softened then stir in the herbs.Pour over the wine and bring to the boil. Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes. Add the cream, bring to the boil then simmer for 10 minutes.Meanwhile bring a large pot of salted water to the boil and add the potatoes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes. Drain and serve with the creamy chicken. Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside. Put a large cooking pot over a high heat and add the oil. Slice the bacon, add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside. While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon. While the bacon is frying, cut the chicken into bite-sized strips. Put the chicken in the pot, season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon. While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. Add the garlic, cook for 1 minute then add the mushrooms. Fry for 3-4 minutes until softened then stir in the herbs. While the chicken is frying, peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam, add the onions, season with salt and pepper and fry for 3-4 minutes until softened. Add the garlic, cook for 1 minute then add the mushrooms. Fry for 3-4 minutes until softened then stir in the herbs. Pour over the wine and bring to the boil. Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes. Add the cream, bring to the boil then simmer for 10 minutes. Pour over the wine and bring to the boil. Return the chicken and bacon to the pan, plus any resting juices and cook over a medium heat for 3-4 minutes. Add the cream, bring to the boil then simmer for 10 minutes. Meanwhile bring a large pot of salted water to the boil and add the potatoes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes. Drain and serve with the creamy chicken. Meanwhile bring a large pot of salted water to the boil and add the potatoes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes. Drain and serve with the creamy chicken."
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} | 5e296b2e62d101aa494e71f30d8cb8f8512f819baf0586b365254ca1d7773c79 | Lighter creamy chicken pie recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/light_chicken_pie_49868_16x9.jpg A delicious, yet lighter chicken pie made with filo pastry. Filo cooks quickly, so keep an eye on it in the oven so that it doesn’t over-brown. 1 tbsp sunflower oil3 boneless, skinless chicken breasts (around 500g/1lb 2oz), cut into roughly 2cm/¾in chunks1 onion, finely chopped 300g/10½oz chestnut mushrooms, halved or quartered if large4 tsp plain flour1 tsp garlic powder or 1 garlic clove, crushed1 tsp dried tarragon or parsley400ml/14fl oz chicken stock, made with 1 stock cube4 tbsp reduced fat crème fraîche2 x sheets filo pastry (around 85g/3oz)freshly ground black pepper 1 tbsp sunflower oil 3 boneless, skinless chicken breasts (around 500g/1lb 2oz), cut into roughly 2cm/¾in chunks 1 onion, finely chopped 300g/10½oz chestnut mushrooms, halved or quartered if large 4 tsp plain flour 1 tsp garlic powder or 1 garlic clove, crushed 1 tsp dried tarragon or parsley 400ml/14fl oz chicken stock, made with 1 stock cube 4 tbsp reduced fat crème fraîche 2 x sheets filo pastry (around 85g/3oz) freshly ground black pepper Method Place a baking tray in the oven and preheat the oven to 220C/200C Fan/Gas 7. Brush a large, deep non-stick frying pan with a little of the oil and place over a high heat. Add the chicken pieces, season with freshly ground black pepper and stir-fry for 3 minutes over a high heat, or until lightly coloured on all sides. Transfer to a plate.Return the pan to the heat, brush with a little more oil (make sure to use a heatproof silicone pastry brush). Fry the onion and mushrooms over a high heat for about 5 minutes, or until lightly browned.Sprinkle over the flour, garlic and tarragon or parsley and stir well. Gradually add the stock, just a little at a time, stirring constantly until the sauce is thickened. Stir in the crème fraîche and return the chicken to the pan. Adjust the seasoning to taste and spoon into a warmed 1 litre/1¾ pint pie dish (see Recipe Tip). Cut each pastry sheet into three wide strips and brush lightly with the remaining sunflower oil. Scrunch each sheet loosely and place layered on top of the pie filling. Bake on the baking tray in the centre of the oven for 10–12 minutes, or until the pastry is golden-brown and the filling is bubbling. Serve. Place a baking tray in the oven and preheat the oven to 220C/200C Fan/Gas 7. Place a baking tray in the oven and preheat the oven to 220C/200C Fan/Gas 7. Brush a large, deep non-stick frying pan with a little of the oil and place over a high heat. Add the chicken pieces, season with freshly ground black pepper and stir-fry for 3 minutes over a high heat, or until lightly coloured on all sides. Transfer to a plate. Brush a large, deep non-stick frying pan with a little of the oil and place over a high heat. Add the chicken pieces, season with freshly ground black pepper and stir-fry for 3 minutes over a high heat, or until lightly coloured on all sides. Transfer to a plate. Return the pan to the heat, brush with a little more oil (make sure to use a heatproof silicone pastry brush). Fry the onion and mushrooms over a high heat for about 5 minutes, or until lightly browned. Return the pan to the heat, brush with a little more oil (make sure to use a heatproof silicone pastry brush). Fry the onion and mushrooms over a high heat for about 5 minutes, or until lightly browned. Sprinkle over the flour, garlic and tarragon or parsley and stir well. Gradually add the stock, just a little at a time, stirring constantly until the sauce is thickened. Sprinkle over the flour, garlic and tarragon or parsley and stir well. Gradually add the stock, just a little at a time, stirring constantly until the sauce is thickened. Stir in the crème fraîche and return the chicken to the pan. Adjust the seasoning to taste and spoon into a warmed 1 litre/1¾ pint pie dish (see Recipe Tip). Stir in the crème fraîche and return the chicken to the pan. Adjust the seasoning to taste and spoon into a warmed 1 litre/1¾ pint pie dish (see Recipe Tip). Cut each pastry sheet into three wide strips and brush lightly with the remaining sunflower oil. Scrunch each sheet loosely and place layered on top of the pie filling. Bake on the baking tray in the centre of the oven for 10–12 minutes, or until the pastry is golden-brown and the filling is bubbling. Serve. Cut each pastry sheet into three wide strips and brush lightly with the remaining sunflower oil. Scrunch each sheet loosely and place layered on top of the pie filling. Bake on the baking tray in the centre of the oven for 10–12 minutes, or until the pastry is golden-brown and the filling is bubbling. Serve. Recipe tips You can use a ceramic or enamelled tin pie dish to make this pie. If using a ceramic dish, warm in the preheated oven for 2–3 minutes before filling. | {
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"title": "Lighter creamy chicken pie recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/light_chicken_pie_49868_16x9.jpg A delicious, yet lighter chicken pie made with filo pastry. Filo cooks quickly, so keep an eye on it in the oven so that it doesn’t over-brown. 1 tbsp sunflower oil3 boneless, skinless chicken breasts (around 500g/1lb 2oz), cut into roughly 2cm/¾in chunks1 onion, finely chopped 300g/10½oz chestnut mushrooms, halved or quartered if large4 tsp plain flour1 tsp garlic powder or 1 garlic clove, crushed1 tsp dried tarragon or parsley400ml/14fl oz chicken stock, made with 1 stock cube4 tbsp reduced fat crème fraîche2 x sheets filo pastry (around 85g/3oz)freshly ground black pepper 1 tbsp sunflower oil 3 boneless, skinless chicken breasts (around 500g/1lb 2oz), cut into roughly 2cm/¾in chunks 1 onion, finely chopped 300g/10½oz chestnut mushrooms, halved or quartered if large 4 tsp plain flour 1 tsp garlic powder or 1 garlic clove, crushed 1 tsp dried tarragon or parsley 400ml/14fl oz chicken stock, made with 1 stock cube 4 tbsp reduced fat crème fraîche 2 x sheets filo pastry (around 85g/3oz) freshly ground black pepper Method Place a baking tray in the oven and preheat the oven to 220C/200C Fan/Gas 7. Brush a large, deep non-stick frying pan with a little of the oil and place over a high heat. Add the chicken pieces, season with freshly ground black pepper and stir-fry for 3 minutes over a high heat, or until lightly coloured on all sides. Transfer to a plate.Return the pan to the heat, brush with a little more oil (make sure to use a heatproof silicone pastry brush). Fry the onion and mushrooms over a high heat for about 5 minutes, or until lightly browned.Sprinkle over the flour, garlic and tarragon or parsley and stir well. Gradually add the stock, just a little at a time, stirring constantly until the sauce is thickened. Stir in the crème fraîche and return the chicken to the pan. Adjust the seasoning to taste and spoon into a warmed 1 litre/1¾ pint pie dish (see Recipe Tip). Cut each pastry sheet into three wide strips and brush lightly with the remaining sunflower oil. Scrunch each sheet loosely and place layered on top of the pie filling. Bake on the baking tray in the centre of the oven for 10–12 minutes, or until the pastry is golden-brown and the filling is bubbling. Serve. Place a baking tray in the oven and preheat the oven to 220C/200C Fan/Gas 7. Place a baking tray in the oven and preheat the oven to 220C/200C Fan/Gas 7. Brush a large, deep non-stick frying pan with a little of the oil and place over a high heat. Add the chicken pieces, season with freshly ground black pepper and stir-fry for 3 minutes over a high heat, or until lightly coloured on all sides. Transfer to a plate. Brush a large, deep non-stick frying pan with a little of the oil and place over a high heat. Add the chicken pieces, season with freshly ground black pepper and stir-fry for 3 minutes over a high heat, or until lightly coloured on all sides. Transfer to a plate. Return the pan to the heat, brush with a little more oil (make sure to use a heatproof silicone pastry brush). Fry the onion and mushrooms over a high heat for about 5 minutes, or until lightly browned. Return the pan to the heat, brush with a little more oil (make sure to use a heatproof silicone pastry brush). Fry the onion and mushrooms over a high heat for about 5 minutes, or until lightly browned. Sprinkle over the flour, garlic and tarragon or parsley and stir well. Gradually add the stock, just a little at a time, stirring constantly until the sauce is thickened. Sprinkle over the flour, garlic and tarragon or parsley and stir well. Gradually add the stock, just a little at a time, stirring constantly until the sauce is thickened. Stir in the crème fraîche and return the chicken to the pan. Adjust the seasoning to taste and spoon into a warmed 1 litre/1¾ pint pie dish (see Recipe Tip). Stir in the crème fraîche and return the chicken to the pan. Adjust the seasoning to taste and spoon into a warmed 1 litre/1¾ pint pie dish (see Recipe Tip). Cut each pastry sheet into three wide strips and brush lightly with the remaining sunflower oil. Scrunch each sheet loosely and place layered on top of the pie filling. Bake on the baking tray in the centre of the oven for 10–12 minutes, or until the pastry is golden-brown and the filling is bubbling. Serve. Cut each pastry sheet into three wide strips and brush lightly with the remaining sunflower oil. Scrunch each sheet loosely and place layered on top of the pie filling. Bake on the baking tray in the centre of the oven for 10–12 minutes, or until the pastry is golden-brown and the filling is bubbling. Serve. Recipe tips You can use a ceramic or enamelled tin pie dish to make this pie. If using a ceramic dish, warm in the preheated oven for 2–3 minutes before filling."
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} | 7f7990cf4aede316f5c0443a72ec435c4475915fba506711e027581474ab40b5 | Healthy chicken supreme recipe
Lighter chicken supreme An average of 4.6 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_supreme_38559_16x9.jpg Supreme (or suprême) unsurprisingly refers to the best part of the food. In this case tender cuts of chicken breast, cooked in a creamy sauce. This version uses skinless, boneless chicken breast. 1 tsp olive oil, for brushing or spraying 4 small boneless, skinless chicken breasts (around 600g/1lb 5oz), sliced 1 onion, finely chopped4 rashers back bacon, smoked or unsmoked, thinly sliced250g/9oz button mushrooms, chestnut or white, thickly sliced2 tsp plain flour1 tsp garlic powder or 1 garlic clove, crushed400ml/14fl oz chicken stock, made with 1 stock cube4 tbsp (around 50g/1¾oz) reduced fat crème fraîchefreshly ground black pepper 1 tsp olive oil, for brushing or spraying 4 small boneless, skinless chicken breasts (around 600g/1lb 5oz), sliced 1 onion, finely chopped 4 rashers back bacon, smoked or unsmoked, thinly sliced 250g/9oz button mushrooms, chestnut or white, thickly sliced 2 tsp plain flour 1 tsp garlic powder or 1 garlic clove, crushed 400ml/14fl oz chicken stock, made with 1 stock cube 4 tbsp (around 50g/1¾oz) reduced fat crème fraîche freshly ground black pepper Method Brush or spray a large non-stick frying pan with a little oil, add the chicken pieces and season with freshly ground black pepper. Fry for 3–5 minutes over a high heat, turning once or twice until lightly browned on both sides and just cooked through. Transfer to a plate.Return the pan to the heat and brush or spray with a little more oil. Add the onion, bacon and mushrooms and fry over a high heat for about 5 minutes, or until lightly browned.Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Gradually add the stock, a little at a time, stirring constantly. Return the chicken to the pan and simmer for 3 minutes, or until the sauce is thickened, stirring. Reduce the heat, stir in the crème fraîche and heat through for a few seconds until bubbling. Serve with lots of vegetables and small portions or freshly cooked rice or potatoes. Brush or spray a large non-stick frying pan with a little oil, add the chicken pieces and season with freshly ground black pepper. Fry for 3–5 minutes over a high heat, turning once or twice until lightly browned on both sides and just cooked through. Transfer to a plate. Brush or spray a large non-stick frying pan with a little oil, add the chicken pieces and season with freshly ground black pepper. Fry for 3–5 minutes over a high heat, turning once or twice until lightly browned on both sides and just cooked through. Transfer to a plate. Return the pan to the heat and brush or spray with a little more oil. Add the onion, bacon and mushrooms and fry over a high heat for about 5 minutes, or until lightly browned. Return the pan to the heat and brush or spray with a little more oil. Add the onion, bacon and mushrooms and fry over a high heat for about 5 minutes, or until lightly browned. Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Gradually add the stock, a little at a time, stirring constantly. Return the chicken to the pan and simmer for 3 minutes, or until the sauce is thickened, stirring. Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Gradually add the stock, a little at a time, stirring constantly. Return the chicken to the pan and simmer for 3 minutes, or until the sauce is thickened, stirring. Reduce the heat, stir in the crème fraîche and heat through for a few seconds until bubbling. Serve with lots of vegetables and small portions or freshly cooked rice or potatoes. Reduce the heat, stir in the crème fraîche and heat through for a few seconds until bubbling. Serve with lots of vegetables and small portions or freshly cooked rice or potatoes. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Healthy chicken supreme recipe",
"content": "Lighter chicken supreme An average of 4.6 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_supreme_38559_16x9.jpg Supreme (or suprême) unsurprisingly refers to the best part of the food. In this case tender cuts of chicken breast, cooked in a creamy sauce. This version uses skinless, boneless chicken breast. 1 tsp olive oil, for brushing or spraying 4 small boneless, skinless chicken breasts (around 600g/1lb 5oz), sliced 1 onion, finely chopped4 rashers back bacon, smoked or unsmoked, thinly sliced250g/9oz button mushrooms, chestnut or white, thickly sliced2 tsp plain flour1 tsp garlic powder or 1 garlic clove, crushed400ml/14fl oz chicken stock, made with 1 stock cube4 tbsp (around 50g/1¾oz) reduced fat crème fraîchefreshly ground black pepper 1 tsp olive oil, for brushing or spraying 4 small boneless, skinless chicken breasts (around 600g/1lb 5oz), sliced 1 onion, finely chopped 4 rashers back bacon, smoked or unsmoked, thinly sliced 250g/9oz button mushrooms, chestnut or white, thickly sliced 2 tsp plain flour 1 tsp garlic powder or 1 garlic clove, crushed 400ml/14fl oz chicken stock, made with 1 stock cube 4 tbsp (around 50g/1¾oz) reduced fat crème fraîche freshly ground black pepper Method Brush or spray a large non-stick frying pan with a little oil, add the chicken pieces and season with freshly ground black pepper. Fry for 3–5 minutes over a high heat, turning once or twice until lightly browned on both sides and just cooked through. Transfer to a plate.Return the pan to the heat and brush or spray with a little more oil. Add the onion, bacon and mushrooms and fry over a high heat for about 5 minutes, or until lightly browned.Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Gradually add the stock, a little at a time, stirring constantly. Return the chicken to the pan and simmer for 3 minutes, or until the sauce is thickened, stirring. Reduce the heat, stir in the crème fraîche and heat through for a few seconds until bubbling. Serve with lots of vegetables and small portions or freshly cooked rice or potatoes. Brush or spray a large non-stick frying pan with a little oil, add the chicken pieces and season with freshly ground black pepper. Fry for 3–5 minutes over a high heat, turning once or twice until lightly browned on both sides and just cooked through. Transfer to a plate. Brush or spray a large non-stick frying pan with a little oil, add the chicken pieces and season with freshly ground black pepper. Fry for 3–5 minutes over a high heat, turning once or twice until lightly browned on both sides and just cooked through. Transfer to a plate. Return the pan to the heat and brush or spray with a little more oil. Add the onion, bacon and mushrooms and fry over a high heat for about 5 minutes, or until lightly browned. Return the pan to the heat and brush or spray with a little more oil. Add the onion, bacon and mushrooms and fry over a high heat for about 5 minutes, or until lightly browned. Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Gradually add the stock, a little at a time, stirring constantly. Return the chicken to the pan and simmer for 3 minutes, or until the sauce is thickened, stirring. Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Gradually add the stock, a little at a time, stirring constantly. Return the chicken to the pan and simmer for 3 minutes, or until the sauce is thickened, stirring. Reduce the heat, stir in the crème fraîche and heat through for a few seconds until bubbling. Serve with lots of vegetables and small portions or freshly cooked rice or potatoes. Reduce the heat, stir in the crème fraîche and heat through for a few seconds until bubbling. Serve with lots of vegetables and small portions or freshly cooked rice or potatoes."
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} | f3a658820dbce4601a0fde13b9fa946b0c0e7be9f568e439f4aa7aaadbcb543e | Creamy chicken and bacon pasta recipe
An average of 4.7 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamychickenbaconan_87166_16x9.jpg Looking for a quick supper that's rich and hearty? This easy, creamy chicken and bacon pasta recipe ticks all the boxes. 3 tbsp olive oil3 large boneless chicken thighs, skin removed, cut into strips5 rashers bacon, chopped1-2 garlic cloves, crushedsalt and freshly ground black pepper300ml/10fl oz double cream450g/1lb farfallehandful fresh basil, torn, plus extra for garnish200g/7oz cheddar, grated, plus extra to garnish 3 tbsp olive oil 3 large boneless chicken thighs, skin removed, cut into strips 5 rashers bacon, chopped 1-2 garlic cloves, crushed salt and freshly ground black pepper 300ml/10fl oz double cream 450g/1lb farfalle handful fresh basil, torn, plus extra for garnish 200g/7oz cheddar, grated, plus extra to garnish Method Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through.Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through.Add the creamy sauce to the cooked, drained pasta and stir well.To serve, stir in the basil and cheddar and spoon onto serving plates. Garnish with extra grated cheese and basil leaves. Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through. Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through. Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through. Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through. Add the creamy sauce to the cooked, drained pasta and stir well. Add the creamy sauce to the cooked, drained pasta and stir well. To serve, stir in the basil and cheddar and spoon onto serving plates. Garnish with extra grated cheese and basil leaves. To serve, stir in the basil and cheddar and spoon onto serving plates. Garnish with extra grated cheese and basil leaves. | {
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"title": "Creamy chicken and bacon pasta recipe",
"content": "An average of 4.7 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamychickenbaconan_87166_16x9.jpg Looking for a quick supper that's rich and hearty? This easy, creamy chicken and bacon pasta recipe ticks all the boxes. 3 tbsp olive oil3 large boneless chicken thighs, skin removed, cut into strips5 rashers bacon, chopped1-2 garlic cloves, crushedsalt and freshly ground black pepper300ml/10fl oz double cream450g/1lb farfallehandful fresh basil, torn, plus extra for garnish200g/7oz cheddar, grated, plus extra to garnish 3 tbsp olive oil 3 large boneless chicken thighs, skin removed, cut into strips 5 rashers bacon, chopped 1-2 garlic cloves, crushed salt and freshly ground black pepper 300ml/10fl oz double cream 450g/1lb farfalle handful fresh basil, torn, plus extra for garnish 200g/7oz cheddar, grated, plus extra to garnish Method Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through.Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through.Add the creamy sauce to the cooked, drained pasta and stir well.To serve, stir in the basil and cheddar and spoon onto serving plates. Garnish with extra grated cheese and basil leaves. Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Cook the pasta according to packet instructions in a pan of salted boiling water, then drain. Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through. Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through. Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through. Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through. Add the creamy sauce to the cooked, drained pasta and stir well. Add the creamy sauce to the cooked, drained pasta and stir well. To serve, stir in the basil and cheddar and spoon onto serving plates. Garnish with extra grated cheese and basil leaves. To serve, stir in the basil and cheddar and spoon onto serving plates. Garnish with extra grated cheese and basil leaves."
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} | 89f5c5d3801d27edbd08590be10ca2e79c44d3dc562ef688b16d9f644a2eef6a | Chicken alfredo recipe
An average of 4.7 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_alfredo_55587_16x9.jpg Creamy, luscious, cosy chicken alfredo for dinner please! Pasta made perfect has never been easier or more delicious. All the family will adore this recipe and it might become an all-time favourite. 400g/14oz chestnut mushrooms1 tbsp olive oil4 banana shallots, finely chopped100g/3½oz pancetta or bacon lardons2 garlic cloves, crushed6 skinless, boneless chicken thighs, cut into 3cm/1in pieces1 tbsp Dijon mustard100ml/3½fl oz chicken stock150g/5½oz crème fraîche300g/10½oz fettucine or tagliatelle1 unwaxed lemon, finely grated zest and juice small handful fresh tarragon, leaves picked, roughly chopped, plus extra for garnishsalt 400g/14oz chestnut mushrooms 1 tbsp olive oil 4 banana shallots, finely chopped 100g/3½oz pancetta or bacon lardons 2 garlic cloves, crushed 6 skinless, boneless chicken thighs, cut into 3cm/1in pieces 1 tbsp Dijon mustard 100ml/3½fl oz chicken stock 150g/5½oz crème fraîche 300g/10½oz fettucine or tagliatelle 1 unwaxed lemon, finely grated zest and juice small handful fresh tarragon, leaves picked, roughly chopped, plus extra for garnish salt Method Put half the mushrooms in a food processor and pulse until finely chopped. Thickly slice the remaining mushrooms.Heat the oil in a large frying pan and gently fry the shallots and pancetta for 5 minutes. Add the garlic and all the mushrooms and stir-fry for another 2–3 minutes.Turn up the heat and add the chicken. Fry on a medium–high heat for 5–6 minutes, or until the chicken is almost cooked through.Add the mustard, then stir in the stock. Simmer and reduce for 1–2 minutes, then stir in the crème fraîche. Reduce the heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce has reduced. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the pack instructions, then drain.Taste and season the sauce, then stir in the lemon zest and juice and tarragon.Stir the drained pasta into the sauce. Season, garnish with extra chopped tarragon (if using) and serve immediately. Put half the mushrooms in a food processor and pulse until finely chopped. Thickly slice the remaining mushrooms. Put half the mushrooms in a food processor and pulse until finely chopped. Thickly slice the remaining mushrooms. Heat the oil in a large frying pan and gently fry the shallots and pancetta for 5 minutes. Heat the oil in a large frying pan and gently fry the shallots and pancetta for 5 minutes. Add the garlic and all the mushrooms and stir-fry for another 2–3 minutes. Add the garlic and all the mushrooms and stir-fry for another 2–3 minutes. Turn up the heat and add the chicken. Fry on a medium–high heat for 5–6 minutes, or until the chicken is almost cooked through. Turn up the heat and add the chicken. Fry on a medium–high heat for 5–6 minutes, or until the chicken is almost cooked through. Add the mustard, then stir in the stock. Simmer and reduce for 1–2 minutes, then stir in the crème fraîche. Reduce the heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce has reduced. Add the mustard, then stir in the stock. Simmer and reduce for 1–2 minutes, then stir in the crème fraîche. Reduce the heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce has reduced. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the pack instructions, then drain. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the pack instructions, then drain. Taste and season the sauce, then stir in the lemon zest and juice and tarragon. Taste and season the sauce, then stir in the lemon zest and juice and tarragon. Stir the drained pasta into the sauce. Season, garnish with extra chopped tarragon (if using) and serve immediately. Stir the drained pasta into the sauce. Season, garnish with extra chopped tarragon (if using) and serve immediately. | {
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"title": "Chicken alfredo recipe",
"content": "An average of 4.7 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_alfredo_55587_16x9.jpg Creamy, luscious, cosy chicken alfredo for dinner please! Pasta made perfect has never been easier or more delicious. All the family will adore this recipe and it might become an all-time favourite. 400g/14oz chestnut mushrooms1 tbsp olive oil4 banana shallots, finely chopped100g/3½oz pancetta or bacon lardons2 garlic cloves, crushed6 skinless, boneless chicken thighs, cut into 3cm/1in pieces1 tbsp Dijon mustard100ml/3½fl oz chicken stock150g/5½oz crème fraîche300g/10½oz fettucine or tagliatelle1 unwaxed lemon, finely grated zest and juice small handful fresh tarragon, leaves picked, roughly chopped, plus extra for garnishsalt 400g/14oz chestnut mushrooms 1 tbsp olive oil 4 banana shallots, finely chopped 100g/3½oz pancetta or bacon lardons 2 garlic cloves, crushed 6 skinless, boneless chicken thighs, cut into 3cm/1in pieces 1 tbsp Dijon mustard 100ml/3½fl oz chicken stock 150g/5½oz crème fraîche 300g/10½oz fettucine or tagliatelle 1 unwaxed lemon, finely grated zest and juice small handful fresh tarragon, leaves picked, roughly chopped, plus extra for garnish salt Method Put half the mushrooms in a food processor and pulse until finely chopped. Thickly slice the remaining mushrooms.Heat the oil in a large frying pan and gently fry the shallots and pancetta for 5 minutes. Add the garlic and all the mushrooms and stir-fry for another 2–3 minutes.Turn up the heat and add the chicken. Fry on a medium–high heat for 5–6 minutes, or until the chicken is almost cooked through.Add the mustard, then stir in the stock. Simmer and reduce for 1–2 minutes, then stir in the crème fraîche. Reduce the heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce has reduced. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the pack instructions, then drain.Taste and season the sauce, then stir in the lemon zest and juice and tarragon.Stir the drained pasta into the sauce. Season, garnish with extra chopped tarragon (if using) and serve immediately. Put half the mushrooms in a food processor and pulse until finely chopped. Thickly slice the remaining mushrooms. Put half the mushrooms in a food processor and pulse until finely chopped. Thickly slice the remaining mushrooms. Heat the oil in a large frying pan and gently fry the shallots and pancetta for 5 minutes. Heat the oil in a large frying pan and gently fry the shallots and pancetta for 5 minutes. Add the garlic and all the mushrooms and stir-fry for another 2–3 minutes. Add the garlic and all the mushrooms and stir-fry for another 2–3 minutes. Turn up the heat and add the chicken. Fry on a medium–high heat for 5–6 minutes, or until the chicken is almost cooked through. Turn up the heat and add the chicken. Fry on a medium–high heat for 5–6 minutes, or until the chicken is almost cooked through. Add the mustard, then stir in the stock. Simmer and reduce for 1–2 minutes, then stir in the crème fraîche. Reduce the heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce has reduced. Add the mustard, then stir in the stock. Simmer and reduce for 1–2 minutes, then stir in the crème fraîche. Reduce the heat and simmer for 10 minutes, or until the chicken is cooked through and the sauce has reduced. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the pack instructions, then drain. Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the pack instructions, then drain. Taste and season the sauce, then stir in the lemon zest and juice and tarragon. Taste and season the sauce, then stir in the lemon zest and juice and tarragon. Stir the drained pasta into the sauce. Season, garnish with extra chopped tarragon (if using) and serve immediately. Stir the drained pasta into the sauce. Season, garnish with extra chopped tarragon (if using) and serve immediately."
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} | 5aa7957e117bf7bf51bb5233efb1de70cfd06e8a2b61ce334d160c6da3ee4c76 | Chocolate tahini banana pudding recipe
Chocolate tahini pudding with tahini cream and date molasses An average of 4.6 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_tahini_banana_53728_16x9.jpg A warm, soft and squidgy pudding cake, this is both embracingly cosy and almost regally sumptuous. 250g/9oz (approx. 2 medium) very ripe or overripe bananas, peeled4 tbsp olive or vegetable oil50g/1¾oz tahini, at room temperature 50g/1¾oz full-fat Greek-style yoghurt, at room temperature 1 large free-range egg, at room temperature50g/1¾oz caster sugar50g/1¾oz soft dark brown sugar 1 tsp vanilla extract60g/2¼oz plain flour (or gluten-free flour)25g/1oz cocoa powder½ tsp bicarbonate of soda¼ tsp fine sea salt100g/3½oz dark chocolate chips 250g/9oz (approx. 2 medium) very ripe or overripe bananas, peeled 4 tbsp olive or vegetable oil 50g/1¾oz tahini, at room temperature 50g/1¾oz full-fat Greek-style yoghurt, at room temperature 1 large free-range egg, at room temperature 50g/1¾oz caster sugar 50g/1¾oz soft dark brown sugar 1 tsp vanilla extract 60g/2¼oz plain flour (or gluten-free flour) 25g/1oz cocoa powder ½ tsp bicarbonate of soda ¼ tsp fine sea salt 100g/3½oz dark chocolate chips 4 tsp tahini250ml/9fl oz double creamdate molasses, for drizzling 4 tsp tahini 250ml/9fl oz double cream date molasses, for drizzling Method Preheat the oven to 180C/160C Fan/Gas 4. Get out an ovenproof dish with a capacity of about 750ml/1¼ pint; mine is 18cm/7in in diameter and 5cm/2in deep.Mash the bananas in a large bowl, either by hand or using an electric mixer. Then beat in the oil followed by the tahini and then the yoghurt. Beat in the egg, then the sugars and vanilla.Whisk or fork together the flour, cocoa, bicarbonate of soda and salt in a bowl and slowly beat into the cake batter. When you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you can then use to scrape the runny batter into the ovenproof dish. Cook for 40–45 minutes, depending on whether you want it to have a gooey molten centre or not. Once it’s out of the oven, leave to stand for 5–10 minutes. Lightly whip the tahini and double cream together in a bowl and serve with the pudding, along with a generous drizzle of date molasses. Dive in for that first squidgy spoonful. Preheat the oven to 180C/160C Fan/Gas 4. Get out an ovenproof dish with a capacity of about 750ml/1¼ pint; mine is 18cm/7in in diameter and 5cm/2in deep. Preheat the oven to 180C/160C Fan/Gas 4. Get out an ovenproof dish with a capacity of about 750ml/1¼ pint; mine is 18cm/7in in diameter and 5cm/2in deep. Mash the bananas in a large bowl, either by hand or using an electric mixer. Then beat in the oil followed by the tahini and then the yoghurt. Beat in the egg, then the sugars and vanilla. Mash the bananas in a large bowl, either by hand or using an electric mixer. Then beat in the oil followed by the tahini and then the yoghurt. Beat in the egg, then the sugars and vanilla. Whisk or fork together the flour, cocoa, bicarbonate of soda and salt in a bowl and slowly beat into the cake batter. When you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you can then use to scrape the runny batter into the ovenproof dish. Cook for 40–45 minutes, depending on whether you want it to have a gooey molten centre or not. Once it’s out of the oven, leave to stand for 5–10 minutes. Whisk or fork together the flour, cocoa, bicarbonate of soda and salt in a bowl and slowly beat into the cake batter. When you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you can then use to scrape the runny batter into the ovenproof dish. Cook for 40–45 minutes, depending on whether you want it to have a gooey molten centre or not. Once it’s out of the oven, leave to stand for 5–10 minutes. Lightly whip the tahini and double cream together in a bowl and serve with the pudding, along with a generous drizzle of date molasses. Dive in for that first squidgy spoonful. Lightly whip the tahini and double cream together in a bowl and serve with the pudding, along with a generous drizzle of date molasses. Dive in for that first squidgy spoonful. Recipe tips Do try and get proper Middle Eastern tahini, which is smokier and more fluid, with a full-bodied velvetiness, than the more widely available Mediterranean one. | {
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"content": "Chocolate tahini pudding with tahini cream and date molasses An average of 4.6 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_tahini_banana_53728_16x9.jpg A warm, soft and squidgy pudding cake, this is both embracingly cosy and almost regally sumptuous. 250g/9oz (approx. 2 medium) very ripe or overripe bananas, peeled4 tbsp olive or vegetable oil50g/1¾oz tahini, at room temperature 50g/1¾oz full-fat Greek-style yoghurt, at room temperature 1 large free-range egg, at room temperature50g/1¾oz caster sugar50g/1¾oz soft dark brown sugar 1 tsp vanilla extract60g/2¼oz plain flour (or gluten-free flour)25g/1oz cocoa powder½ tsp bicarbonate of soda¼ tsp fine sea salt100g/3½oz dark chocolate chips 250g/9oz (approx. 2 medium) very ripe or overripe bananas, peeled 4 tbsp olive or vegetable oil 50g/1¾oz tahini, at room temperature 50g/1¾oz full-fat Greek-style yoghurt, at room temperature 1 large free-range egg, at room temperature 50g/1¾oz caster sugar 50g/1¾oz soft dark brown sugar 1 tsp vanilla extract 60g/2¼oz plain flour (or gluten-free flour) 25g/1oz cocoa powder ½ tsp bicarbonate of soda ¼ tsp fine sea salt 100g/3½oz dark chocolate chips 4 tsp tahini250ml/9fl oz double creamdate molasses, for drizzling 4 tsp tahini 250ml/9fl oz double cream date molasses, for drizzling Method Preheat the oven to 180C/160C Fan/Gas 4. Get out an ovenproof dish with a capacity of about 750ml/1¼ pint; mine is 18cm/7in in diameter and 5cm/2in deep.Mash the bananas in a large bowl, either by hand or using an electric mixer. Then beat in the oil followed by the tahini and then the yoghurt. Beat in the egg, then the sugars and vanilla.Whisk or fork together the flour, cocoa, bicarbonate of soda and salt in a bowl and slowly beat into the cake batter. When you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you can then use to scrape the runny batter into the ovenproof dish. Cook for 40–45 minutes, depending on whether you want it to have a gooey molten centre or not. Once it’s out of the oven, leave to stand for 5–10 minutes. Lightly whip the tahini and double cream together in a bowl and serve with the pudding, along with a generous drizzle of date molasses. Dive in for that first squidgy spoonful. Preheat the oven to 180C/160C Fan/Gas 4. Get out an ovenproof dish with a capacity of about 750ml/1¼ pint; mine is 18cm/7in in diameter and 5cm/2in deep. Preheat the oven to 180C/160C Fan/Gas 4. Get out an ovenproof dish with a capacity of about 750ml/1¼ pint; mine is 18cm/7in in diameter and 5cm/2in deep. Mash the bananas in a large bowl, either by hand or using an electric mixer. Then beat in the oil followed by the tahini and then the yoghurt. Beat in the egg, then the sugars and vanilla. Mash the bananas in a large bowl, either by hand or using an electric mixer. Then beat in the oil followed by the tahini and then the yoghurt. Beat in the egg, then the sugars and vanilla. Whisk or fork together the flour, cocoa, bicarbonate of soda and salt in a bowl and slowly beat into the cake batter. When you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you can then use to scrape the runny batter into the ovenproof dish. Cook for 40–45 minutes, depending on whether you want it to have a gooey molten centre or not. Once it’s out of the oven, leave to stand for 5–10 minutes. Whisk or fork together the flour, cocoa, bicarbonate of soda and salt in a bowl and slowly beat into the cake batter. When you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you can then use to scrape the runny batter into the ovenproof dish. Cook for 40–45 minutes, depending on whether you want it to have a gooey molten centre or not. Once it’s out of the oven, leave to stand for 5–10 minutes. Lightly whip the tahini and double cream together in a bowl and serve with the pudding, along with a generous drizzle of date molasses. Dive in for that first squidgy spoonful. Lightly whip the tahini and double cream together in a bowl and serve with the pudding, along with a generous drizzle of date molasses. Dive in for that first squidgy spoonful. Recipe tips Do try and get proper Middle Eastern tahini, which is smokier and more fluid, with a full-bodied velvetiness, than the more widely available Mediterranean one."
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} | d13f3d7797ec21688a2cf912c31d9266fa1d1a5423218c8a2fa4ad9a8517a4b1 | Churros with salted caramel sauce recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/churros_with_salted_02736_16x9.jpg Impress your mates by whipping up some freshly fried churros and salted caramel sauce. 45g/1½oz butter ½ tbsp caster sugar ½ tsp vanilla extract 65g/2¼oz plain flour ¼ tsp sea salt 1 large free-range egg vegetable oil, for deep frying 45g/1½oz butter ½ tbsp caster sugar ½ tsp vanilla extract 65g/2¼oz plain flour ¼ tsp sea salt 1 large free-range egg vegetable oil, for deep frying 100g/3½oz granulated sugar 80ml/2¾fl oz double cream 1 tbsp unsalted butter generous pinch sea salt 100g/3½oz granulated sugar 80ml/2¾fl oz double cream 1 tbsp unsalted butter generous pinch sea salt 40g/1½oz caster sugar1 tsp ground cinnamon 40g/1½oz caster sugar 1 tsp ground cinnamon Method To make the churros, put 125ml/4fl oz water in a saucepan, add the butter, sugar and vanilla, place over a medium–high heat and bring to the boil. Turn off the heat, add the flour and salt and beat with a wooden spoon for around 30 seconds until thickened. Transfer the mixture to a large bowl, spread it out and cool in the fridge or freezer for 5 minutes. Heat the vegetable oil in a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Meanwhile, make the salted caramel sauce. Put the sugar in a saucepan, add 25ml/1fl oz water and place over a medium–high heat for about 5 minutes, without stirring, until the water has evaporated and the sugar has turned a deep, golden brown. Keep an eye on it to ensure it doesn’t burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Once the sugar has caramelised, remove the pan from the heat and carefully pour in the double cream. The mixture may spit aggressively at this stage so be careful. Whisk in the butter and a good pinch of sea salt.Remove the churros dough from the fridge or freezer and beat in the egg, using a wooden spoon. Transfer the mixture to a piping bag fitted with a large star nozzle. Gently pipe the dough directly into the hot oil, using kitchen scissors to snip it off in 15cm/6in long pieces. Fry for 3–5 minutes – in batches if necessary – until lightly golden brown, then remove and drain on kitchen paper. Mix the caster sugar with the cinnamon and sprinkle over the churros. Serve the churros with a pot of salted caramel sauce on the side. To make the churros, put 125ml/4fl oz water in a saucepan, add the butter, sugar and vanilla, place over a medium–high heat and bring to the boil. Turn off the heat, add the flour and salt and beat with a wooden spoon for around 30 seconds until thickened. Transfer the mixture to a large bowl, spread it out and cool in the fridge or freezer for 5 minutes. To make the churros, put 125ml/4fl oz water in a saucepan, add the butter, sugar and vanilla, place over a medium–high heat and bring to the boil. Turn off the heat, add the flour and salt and beat with a wooden spoon for around 30 seconds until thickened. Transfer the mixture to a large bowl, spread it out and cool in the fridge or freezer for 5 minutes. Heat the vegetable oil in a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, make the salted caramel sauce. Put the sugar in a saucepan, add 25ml/1fl oz water and place over a medium–high heat for about 5 minutes, without stirring, until the water has evaporated and the sugar has turned a deep, golden brown. Keep an eye on it to ensure it doesn’t burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Meanwhile, make the salted caramel sauce. Put the sugar in a saucepan, add 25ml/1fl oz water and place over a medium–high heat for about 5 minutes, without stirring, until the water has evaporated and the sugar has turned a deep, golden brown. Keep an eye on it to ensure it doesn’t burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Once the sugar has caramelised, remove the pan from the heat and carefully pour in the double cream. The mixture may spit aggressively at this stage so be careful. Whisk in the butter and a good pinch of sea salt. Once the sugar has caramelised, remove the pan from the heat and carefully pour in the double cream. The mixture may spit aggressively at this stage so be careful. Whisk in the butter and a good pinch of sea salt. Remove the churros dough from the fridge or freezer and beat in the egg, using a wooden spoon. Transfer the mixture to a piping bag fitted with a large star nozzle. Remove the churros dough from the fridge or freezer and beat in the egg, using a wooden spoon. Transfer the mixture to a piping bag fitted with a large star nozzle. Gently pipe the dough directly into the hot oil, using kitchen scissors to snip it off in 15cm/6in long pieces. Fry for 3–5 minutes – in batches if necessary – until lightly golden brown, then remove and drain on kitchen paper. Gently pipe the dough directly into the hot oil, using kitchen scissors to snip it off in 15cm/6in long pieces. Fry for 3–5 minutes – in batches if necessary – until lightly golden brown, then remove and drain on kitchen paper. Mix the caster sugar with the cinnamon and sprinkle over the churros. Serve the churros with a pot of salted caramel sauce on the side. Mix the caster sugar with the cinnamon and sprinkle over the churros. Serve the churros with a pot of salted caramel sauce on the side. | {
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"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/churros_with_salted_02736_16x9.jpg Impress your mates by whipping up some freshly fried churros and salted caramel sauce. 45g/1½oz butter ½ tbsp caster sugar ½ tsp vanilla extract 65g/2¼oz plain flour ¼ tsp sea salt 1 large free-range egg vegetable oil, for deep frying 45g/1½oz butter ½ tbsp caster sugar ½ tsp vanilla extract 65g/2¼oz plain flour ¼ tsp sea salt 1 large free-range egg vegetable oil, for deep frying 100g/3½oz granulated sugar 80ml/2¾fl oz double cream 1 tbsp unsalted butter generous pinch sea salt 100g/3½oz granulated sugar 80ml/2¾fl oz double cream 1 tbsp unsalted butter generous pinch sea salt 40g/1½oz caster sugar1 tsp ground cinnamon 40g/1½oz caster sugar 1 tsp ground cinnamon Method To make the churros, put 125ml/4fl oz water in a saucepan, add the butter, sugar and vanilla, place over a medium–high heat and bring to the boil. Turn off the heat, add the flour and salt and beat with a wooden spoon for around 30 seconds until thickened. Transfer the mixture to a large bowl, spread it out and cool in the fridge or freezer for 5 minutes. Heat the vegetable oil in a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Meanwhile, make the salted caramel sauce. Put the sugar in a saucepan, add 25ml/1fl oz water and place over a medium–high heat for about 5 minutes, without stirring, until the water has evaporated and the sugar has turned a deep, golden brown. Keep an eye on it to ensure it doesn’t burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Once the sugar has caramelised, remove the pan from the heat and carefully pour in the double cream. The mixture may spit aggressively at this stage so be careful. Whisk in the butter and a good pinch of sea salt.Remove the churros dough from the fridge or freezer and beat in the egg, using a wooden spoon. Transfer the mixture to a piping bag fitted with a large star nozzle. Gently pipe the dough directly into the hot oil, using kitchen scissors to snip it off in 15cm/6in long pieces. Fry for 3–5 minutes – in batches if necessary – until lightly golden brown, then remove and drain on kitchen paper. Mix the caster sugar with the cinnamon and sprinkle over the churros. Serve the churros with a pot of salted caramel sauce on the side. To make the churros, put 125ml/4fl oz water in a saucepan, add the butter, sugar and vanilla, place over a medium–high heat and bring to the boil. Turn off the heat, add the flour and salt and beat with a wooden spoon for around 30 seconds until thickened. Transfer the mixture to a large bowl, spread it out and cool in the fridge or freezer for 5 minutes. To make the churros, put 125ml/4fl oz water in a saucepan, add the butter, sugar and vanilla, place over a medium–high heat and bring to the boil. Turn off the heat, add the flour and salt and beat with a wooden spoon for around 30 seconds until thickened. Transfer the mixture to a large bowl, spread it out and cool in the fridge or freezer for 5 minutes. Heat the vegetable oil in a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, make the salted caramel sauce. Put the sugar in a saucepan, add 25ml/1fl oz water and place over a medium–high heat for about 5 minutes, without stirring, until the water has evaporated and the sugar has turned a deep, golden brown. Keep an eye on it to ensure it doesn’t burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Meanwhile, make the salted caramel sauce. Put the sugar in a saucepan, add 25ml/1fl oz water and place over a medium–high heat for about 5 minutes, without stirring, until the water has evaporated and the sugar has turned a deep, golden brown. Keep an eye on it to ensure it doesn’t burn. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Once the sugar has caramelised, remove the pan from the heat and carefully pour in the double cream. The mixture may spit aggressively at this stage so be careful. Whisk in the butter and a good pinch of sea salt. Once the sugar has caramelised, remove the pan from the heat and carefully pour in the double cream. The mixture may spit aggressively at this stage so be careful. Whisk in the butter and a good pinch of sea salt. Remove the churros dough from the fridge or freezer and beat in the egg, using a wooden spoon. Transfer the mixture to a piping bag fitted with a large star nozzle. Remove the churros dough from the fridge or freezer and beat in the egg, using a wooden spoon. Transfer the mixture to a piping bag fitted with a large star nozzle. Gently pipe the dough directly into the hot oil, using kitchen scissors to snip it off in 15cm/6in long pieces. Fry for 3–5 minutes – in batches if necessary – until lightly golden brown, then remove and drain on kitchen paper. Gently pipe the dough directly into the hot oil, using kitchen scissors to snip it off in 15cm/6in long pieces. Fry for 3–5 minutes – in batches if necessary – until lightly golden brown, then remove and drain on kitchen paper. Mix the caster sugar with the cinnamon and sprinkle over the churros. Serve the churros with a pot of salted caramel sauce on the side. Mix the caster sugar with the cinnamon and sprinkle over the churros. Serve the churros with a pot of salted caramel sauce on the side."
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} | ecdc14be31701424ee32cf570110f40073583dc31bdf421b03f992614a841fc1 | Basque burnt cheesecake recipe
Preheat the oven to 200C/180C Fan/Gas 6. Get out a 20cm/8in springform tin and a roll of baking paper. Unfurl a long piece from the roll, and when it looks like you’ve got enough to line the tin with an overhang of 5–7cm/2–2¾in, tear it off and press into the tin and down into the edges at the bottom. Now do the same again with a second piece, placing it perpendicular to the first so that the tin is entirely lined. Push this piece down too and don’t worry about any pleats, creases and wrinkles; this is The Look. Sit something heavy in the tin to keep the paper in place while you get on with the cheesecake mixture.I use a freestanding mixer fitted with the flat paddle for this, but you could easily use a large bowl, wooden spoon and elbow grease. First beat the cream cheese with the sugar until light and smooth; I beat for quite a long time, certainly not under 2 minutes and it would be at least 5 minutes by hand. It is absolutely essential – and I’m sorry to repeat myself – that the cream cheese is at room temperature before you start.Beat in the eggs, one at a time, waiting for each one to be incorporated before adding the next. When they’re all mixed in, pour in the soured cream, beating all the while. Once that is also incorporated, you can slow down the mixer a little (or risk getting cornflour all over yourself) and then beat in the salt, followed by the cornflour, a teaspoon at a time. Remove the bowl from the mixer, scrape down the sides with a silicon spatula and give everything a good stir.Pour into the lined tin (removing whatever’s been sitting in it, obviously), making sure no cheesecake mixture is left in the bowl. Rap the filled tin on the work surface about five times to get rid of any air bubbles.Place in the oven and bake for 50 minutes, until the cheesecake is burnished bronze on top, even chestnut brown in places, and risen, like a dense soufflé. It will, however, still be very jiggly. It’s meant to be. You’ll think it’s undercooked, but it will carry on cooking as it cools, and it should have a soft set anyway.Transfer the tin to a wire rack and leave to cool. It will sink in the middle a little, but that too is part of its traditional appearance. I reckon it’s cool enough to eat after 3 hours, although you may need to leave it for a little longer. If you want to chill it in the fridge, do, but not for more than 30 minutes.Make the liquorice sauce once the cheesecake is out of the oven. If you have a bullet blender, you can pulverise the liquorice pellets first. Place the liquorice in a small saucepan with 300ml/10fl oz water. Stir in the sugar, then place over a low heat until the liquorice has all but dissolved, stirring to give it a bit of a nudge every now and again to help it melt. Turn up the heat and let it bubble away until reduced to 150ml/5fl oz – turning the heat down a bit if it looks like it’s boiling over. I find this can take up to 20 minutes. Stir in a pinch of salt, if using, and leave to cool. It will have the texture of a syrup, which in effect, it is. Transfer to a serving jug. Before serving, unclip and lift the sides of the tin up and away, and then lift the cheesecake up with the edges of the paper. Place this on a board and peel the paper back. Take it like that, rustically beautiful, to the table, along with the blackberries and the even blacker liquorice syrup. Just drizzle a little over the slices of cheesecake as you hand them out, allowing hard-core liquorice lovers to spoon more over as they eat. Preheat the oven to 200C/180C Fan/Gas 6. Get out a 20cm/8in springform tin and a roll of baking paper. Unfurl a long piece from the roll, and when it looks like you’ve got enough to line the tin with an overhang of 5–7cm/2–2¾in, tear it off and press into the tin and down into the edges at the bottom. Now do the same again with a second piece, placing it perpendicular to the first so that the tin is entirely lined. Push this piece down too and don’t worry about any pleats, creases and wrinkles; this is The Look. Sit something heavy in the tin to keep the paper in place while you get on with the cheesecake mixture. Preheat the oven to 200C/180C Fan/Gas 6. Get out a 20cm/8in springform tin and a roll of baking paper. Unfurl a long piece from the roll, and when it looks like you’ve got enough to line the tin with an overhang of 5–7cm/2–2¾in, tear it off and press into the tin and down into the edges at the bottom. Now do the same again with a second piece, placing it perpendicular to the first so that the tin is entirely lined. Push this piece down too and don’t worry about any pleats, creases and wrinkles; this is The Look. Sit something heavy in the tin to keep the paper in place while you get on with the cheesecake mixture. I use a freestanding mixer fitted with the flat paddle for this, but you could easily use a large bowl, wooden spoon and elbow grease. First beat the cream cheese with the sugar until light and smooth; I beat for quite a long time, certainly not under 2 minutes and it would be at least 5 minutes by hand. It is absolutely essential – and I’m sorry to repeat myself – that the cream cheese is at room temperature before you start. I use a freestanding mixer fitted with the flat paddle for this, but you could easily use a large bowl, wooden spoon and elbow grease. First beat the cream cheese with the sugar until light and smooth; I beat for quite a long time, certainly not under 2 minutes and it would be at least 5 minutes by hand. It is absolutely essential – and I’m sorry to repeat myself – that the cream cheese is at room temperature before you start. Beat in the eggs, one at a time, waiting for each one to be incorporated before adding the next. When they’re all mixed in, pour in the soured cream, beating all the while. Once that is also incorporated, you can slow down the mixer a little (or risk getting cornflour all over yourself) and then beat in the salt, followed by the cornflour, a teaspoon at a time. Remove the bowl from the mixer, scrape down the sides with a silicon spatula and give everything a good stir. Beat in the eggs, one at a time, waiting for each one to be incorporated before adding the next. When they’re all mixed in, pour in the soured cream, beating all the while. Once that is also incorporated, you can slow down the mixer a little (or risk getting cornflour all over yourself) and then beat in the salt, followed by the cornflour, a teaspoon at a time. Remove the bowl from the mixer, scrape down the sides with a silicon spatula and give everything a good stir. Pour into the lined tin (removing whatever’s been sitting in it, obviously), making sure no cheesecake mixture is left in the bowl. Rap the filled tin on the work surface about five times to get rid of any air bubbles. Pour into the lined tin (removing whatever’s been sitting in it, obviously), making sure no cheesecake mixture is left in the bowl. Rap the filled tin on the work surface about five times to get rid of any air bubbles. Place in the oven and bake for 50 minutes, until the cheesecake is burnished bronze on top, even chestnut brown in places, and risen, like a dense soufflé. It will, however, still be very jiggly. It’s meant to be. You’ll think it’s undercooked, but it will carry on cooking as it cools, and it should have a soft set anyway. Place in the oven and bake for 50 minutes, until the cheesecake is burnished bronze on top, even chestnut brown in places, and risen, like a dense soufflé. It will, however, still be very jiggly. It’s meant to be. You’ll think it’s undercooked, but it will carry on cooking as it cools, and it should have a soft set anyway. Transfer the tin to a wire rack and leave to cool. It will sink in the middle a little, but that too is part of its traditional appearance. I reckon it’s cool enough to eat after 3 hours, although you may need to leave it for a little longer. If you want to chill it in the fridge, do, but not for more than 30 minutes. Transfer the tin to a wire rack and leave to cool. It will sink in the middle a little, but that too is part of its traditional appearance. I reckon it’s cool enough to eat after 3 hours, although you may need to leave it for a little longer. If you want to chill it in the fridge, do, but not for more than 30 minutes. Make the liquorice sauce once the cheesecake is out of the oven. If you have a bullet blender, you can pulverise the liquorice pellets first. Place the liquorice in a small saucepan with 300ml/10fl oz water. Stir in the sugar, then place over a low heat until the liquorice has all but dissolved, stirring to give it a bit of a nudge every now and again to help it melt. Turn up the heat and let it bubble away until reduced to 150ml/5fl oz – turning the heat down a bit if it looks like it’s boiling over. I find this can take up to 20 minutes. Stir in a pinch of salt, if using, and leave to cool. It will have the texture of a syrup, which in effect, it is. Transfer to a serving jug. Make the liquorice sauce once the cheesecake is out of the oven. If you have a bullet blender, you can pulverise the liquorice pellets first. Place the liquorice in a small saucepan with 300ml/10fl oz water. Stir in the sugar, then place over a low heat until the liquorice has all but dissolved, stirring to give it a bit of a nudge every now and again to help it melt. Turn up the heat and let it bubble away until reduced to 150ml/5fl oz – turning the heat down a bit if it looks like it’s boiling over. I find this can take up to 20 minutes. Stir in a pinch of salt, if using, and leave to cool. It will have the texture of a syrup, which in effect, it is. Transfer to a serving jug. Before serving, unclip and lift the sides of the tin up and away, and then lift the cheesecake up with the edges of the paper. Place this on a board and peel the paper back. Take it like that, rustically beautiful, to the table, along with the blackberries and the even blacker liquorice syrup. Just drizzle a little over the slices of cheesecake as you hand them out, allowing hard-core liquorice lovers to spoon more over as they eat. Before serving, unclip and lift the sides of the tin up and away, and then lift the cheesecake up with the edges of the paper. Place this on a board and peel the paper back. Take it like that, rustically beautiful, to the table, along with the blackberries and the even blacker liquorice syrup. Just drizzle a little over the slices of cheesecake as you hand them out, allowing hard-core liquorice lovers to spoon more over as they eat. | {
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"title": "Basque burnt cheesecake recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Get out a 20cm/8in springform tin and a roll of baking paper. Unfurl a long piece from the roll, and when it looks like you’ve got enough to line the tin with an overhang of 5–7cm/2–2¾in, tear it off and press into the tin and down into the edges at the bottom. Now do the same again with a second piece, placing it perpendicular to the first so that the tin is entirely lined. Push this piece down too and don’t worry about any pleats, creases and wrinkles; this is The Look. Sit something heavy in the tin to keep the paper in place while you get on with the cheesecake mixture.I use a freestanding mixer fitted with the flat paddle for this, but you could easily use a large bowl, wooden spoon and elbow grease. First beat the cream cheese with the sugar until light and smooth; I beat for quite a long time, certainly not under 2 minutes and it would be at least 5 minutes by hand. It is absolutely essential – and I’m sorry to repeat myself – that the cream cheese is at room temperature before you start.Beat in the eggs, one at a time, waiting for each one to be incorporated before adding the next. When they’re all mixed in, pour in the soured cream, beating all the while. Once that is also incorporated, you can slow down the mixer a little (or risk getting cornflour all over yourself) and then beat in the salt, followed by the cornflour, a teaspoon at a time. Remove the bowl from the mixer, scrape down the sides with a silicon spatula and give everything a good stir.Pour into the lined tin (removing whatever’s been sitting in it, obviously), making sure no cheesecake mixture is left in the bowl. Rap the filled tin on the work surface about five times to get rid of any air bubbles.Place in the oven and bake for 50 minutes, until the cheesecake is burnished bronze on top, even chestnut brown in places, and risen, like a dense soufflé. It will, however, still be very jiggly. It’s meant to be. You’ll think it’s undercooked, but it will carry on cooking as it cools, and it should have a soft set anyway.Transfer the tin to a wire rack and leave to cool. It will sink in the middle a little, but that too is part of its traditional appearance. I reckon it’s cool enough to eat after 3 hours, although you may need to leave it for a little longer. If you want to chill it in the fridge, do, but not for more than 30 minutes.Make the liquorice sauce once the cheesecake is out of the oven. If you have a bullet blender, you can pulverise the liquorice pellets first. Place the liquorice in a small saucepan with 300ml/10fl oz water. Stir in the sugar, then place over a low heat until the liquorice has all but dissolved, stirring to give it a bit of a nudge every now and again to help it melt. Turn up the heat and let it bubble away until reduced to 150ml/5fl oz – turning the heat down a bit if it looks like it’s boiling over. I find this can take up to 20 minutes. Stir in a pinch of salt, if using, and leave to cool. It will have the texture of a syrup, which in effect, it is. Transfer to a serving jug. Before serving, unclip and lift the sides of the tin up and away, and then lift the cheesecake up with the edges of the paper. Place this on a board and peel the paper back. Take it like that, rustically beautiful, to the table, along with the blackberries and the even blacker liquorice syrup. Just drizzle a little over the slices of cheesecake as you hand them out, allowing hard-core liquorice lovers to spoon more over as they eat. Preheat the oven to 200C/180C Fan/Gas 6. Get out a 20cm/8in springform tin and a roll of baking paper. Unfurl a long piece from the roll, and when it looks like you’ve got enough to line the tin with an overhang of 5–7cm/2–2¾in, tear it off and press into the tin and down into the edges at the bottom. Now do the same again with a second piece, placing it perpendicular to the first so that the tin is entirely lined. Push this piece down too and don’t worry about any pleats, creases and wrinkles; this is The Look. Sit something heavy in the tin to keep the paper in place while you get on with the cheesecake mixture. Preheat the oven to 200C/180C Fan/Gas 6. Get out a 20cm/8in springform tin and a roll of baking paper. Unfurl a long piece from the roll, and when it looks like you’ve got enough to line the tin with an overhang of 5–7cm/2–2¾in, tear it off and press into the tin and down into the edges at the bottom. Now do the same again with a second piece, placing it perpendicular to the first so that the tin is entirely lined. Push this piece down too and don’t worry about any pleats, creases and wrinkles; this is The Look. Sit something heavy in the tin to keep the paper in place while you get on with the cheesecake mixture. I use a freestanding mixer fitted with the flat paddle for this, but you could easily use a large bowl, wooden spoon and elbow grease. First beat the cream cheese with the sugar until light and smooth; I beat for quite a long time, certainly not under 2 minutes and it would be at least 5 minutes by hand. It is absolutely essential – and I’m sorry to repeat myself – that the cream cheese is at room temperature before you start. I use a freestanding mixer fitted with the flat paddle for this, but you could easily use a large bowl, wooden spoon and elbow grease. First beat the cream cheese with the sugar until light and smooth; I beat for quite a long time, certainly not under 2 minutes and it would be at least 5 minutes by hand. It is absolutely essential – and I’m sorry to repeat myself – that the cream cheese is at room temperature before you start. Beat in the eggs, one at a time, waiting for each one to be incorporated before adding the next. When they’re all mixed in, pour in the soured cream, beating all the while. Once that is also incorporated, you can slow down the mixer a little (or risk getting cornflour all over yourself) and then beat in the salt, followed by the cornflour, a teaspoon at a time. Remove the bowl from the mixer, scrape down the sides with a silicon spatula and give everything a good stir. Beat in the eggs, one at a time, waiting for each one to be incorporated before adding the next. When they’re all mixed in, pour in the soured cream, beating all the while. Once that is also incorporated, you can slow down the mixer a little (or risk getting cornflour all over yourself) and then beat in the salt, followed by the cornflour, a teaspoon at a time. Remove the bowl from the mixer, scrape down the sides with a silicon spatula and give everything a good stir. Pour into the lined tin (removing whatever’s been sitting in it, obviously), making sure no cheesecake mixture is left in the bowl. Rap the filled tin on the work surface about five times to get rid of any air bubbles. Pour into the lined tin (removing whatever’s been sitting in it, obviously), making sure no cheesecake mixture is left in the bowl. Rap the filled tin on the work surface about five times to get rid of any air bubbles. Place in the oven and bake for 50 minutes, until the cheesecake is burnished bronze on top, even chestnut brown in places, and risen, like a dense soufflé. It will, however, still be very jiggly. It’s meant to be. You’ll think it’s undercooked, but it will carry on cooking as it cools, and it should have a soft set anyway. Place in the oven and bake for 50 minutes, until the cheesecake is burnished bronze on top, even chestnut brown in places, and risen, like a dense soufflé. It will, however, still be very jiggly. It’s meant to be. You’ll think it’s undercooked, but it will carry on cooking as it cools, and it should have a soft set anyway. Transfer the tin to a wire rack and leave to cool. It will sink in the middle a little, but that too is part of its traditional appearance. I reckon it’s cool enough to eat after 3 hours, although you may need to leave it for a little longer. If you want to chill it in the fridge, do, but not for more than 30 minutes. Transfer the tin to a wire rack and leave to cool. It will sink in the middle a little, but that too is part of its traditional appearance. I reckon it’s cool enough to eat after 3 hours, although you may need to leave it for a little longer. If you want to chill it in the fridge, do, but not for more than 30 minutes. Make the liquorice sauce once the cheesecake is out of the oven. If you have a bullet blender, you can pulverise the liquorice pellets first. Place the liquorice in a small saucepan with 300ml/10fl oz water. Stir in the sugar, then place over a low heat until the liquorice has all but dissolved, stirring to give it a bit of a nudge every now and again to help it melt. Turn up the heat and let it bubble away until reduced to 150ml/5fl oz – turning the heat down a bit if it looks like it’s boiling over. I find this can take up to 20 minutes. Stir in a pinch of salt, if using, and leave to cool. It will have the texture of a syrup, which in effect, it is. Transfer to a serving jug. Make the liquorice sauce once the cheesecake is out of the oven. If you have a bullet blender, you can pulverise the liquorice pellets first. Place the liquorice in a small saucepan with 300ml/10fl oz water. Stir in the sugar, then place over a low heat until the liquorice has all but dissolved, stirring to give it a bit of a nudge every now and again to help it melt. Turn up the heat and let it bubble away until reduced to 150ml/5fl oz – turning the heat down a bit if it looks like it’s boiling over. I find this can take up to 20 minutes. Stir in a pinch of salt, if using, and leave to cool. It will have the texture of a syrup, which in effect, it is. Transfer to a serving jug. Before serving, unclip and lift the sides of the tin up and away, and then lift the cheesecake up with the edges of the paper. Place this on a board and peel the paper back. Take it like that, rustically beautiful, to the table, along with the blackberries and the even blacker liquorice syrup. Just drizzle a little over the slices of cheesecake as you hand them out, allowing hard-core liquorice lovers to spoon more over as they eat. Before serving, unclip and lift the sides of the tin up and away, and then lift the cheesecake up with the edges of the paper. Place this on a board and peel the paper back. Take it like that, rustically beautiful, to the table, along with the blackberries and the even blacker liquorice syrup. Just drizzle a little over the slices of cheesecake as you hand them out, allowing hard-core liquorice lovers to spoon more over as they eat."
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} | 07672a9e2a248b398404408046b6891f45028bbd31084daa24d5165cff6b07d1 | Spiced ginger pudding with toffee sauce recipe
An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_ginger_pudding_48842_16x9.jpg Mary’s decadent ginger pudding makes a delicious alternative to Christmas pudding. Equipment: You will need a 1lb/450g loaf tin. 100g/4oz plain flour½ tsp bicarbonate of soda2 tsp cinnamon1 tsp ground ginger¼ tsp nutmeg1 free-range egg, beaten75g/3oz light muscovado sugar50g/2oz black treacle125ml/4fl oz milk50g/2oz butter, melted 100g/4oz plain flour ½ tsp bicarbonate of soda 2 tsp cinnamon 1 tsp ground ginger ¼ tsp nutmeg 1 free-range egg, beaten 75g/3oz light muscovado sugar 50g/2oz black treacle 125ml/4fl oz milk 50g/2oz butter, melted 300ml/10½fl oz pouring double cream75g/3oz butter100g/4oz light muscovado sugar 300ml/10½fl oz pouring double cream 75g/3oz butter 100g/4oz light muscovado sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Generously butter and line the loaf tin with a strip of baking paper.To make the ginger pudding, tip the flour, bicarbonate of soda, and spices into a large bowl. In a separate bowl mix the egg, sugar, treacle, milk and butter together and beat until smooth.Stir the wet ingredients into the dry ingredients and beat hard, for about a minute, until smooth. Pour into the loaf tin and level the top.Bake for 30–35 minutes until dark in colour and the cake shrinks away from the sides of the tin and is springy to the touch.To make the toffee sauce, heat all the ingredients together in a saucepan until melted, bring to the boil and cook for 3–5 minutes. To serve, slice thick slices of the ginger pudding and pour over the toffee sauce. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter and line the loaf tin with a strip of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter and line the loaf tin with a strip of baking paper. To make the ginger pudding, tip the flour, bicarbonate of soda, and spices into a large bowl. In a separate bowl mix the egg, sugar, treacle, milk and butter together and beat until smooth. To make the ginger pudding, tip the flour, bicarbonate of soda, and spices into a large bowl. In a separate bowl mix the egg, sugar, treacle, milk and butter together and beat until smooth. Stir the wet ingredients into the dry ingredients and beat hard, for about a minute, until smooth. Pour into the loaf tin and level the top. Stir the wet ingredients into the dry ingredients and beat hard, for about a minute, until smooth. Pour into the loaf tin and level the top. Bake for 30–35 minutes until dark in colour and the cake shrinks away from the sides of the tin and is springy to the touch. Bake for 30–35 minutes until dark in colour and the cake shrinks away from the sides of the tin and is springy to the touch. To make the toffee sauce, heat all the ingredients together in a saucepan until melted, bring to the boil and cook for 3–5 minutes. To make the toffee sauce, heat all the ingredients together in a saucepan until melted, bring to the boil and cook for 3–5 minutes. To serve, slice thick slices of the ginger pudding and pour over the toffee sauce. To serve, slice thick slices of the ginger pudding and pour over the toffee sauce. | {
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"url": "https://www.bbc.co.uk/food/recipes/spiced_ginger_pudding_48842",
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"title": "Spiced ginger pudding with toffee sauce 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/spiced_ginger_pudding_48842_16x9.jpg Mary’s decadent ginger pudding makes a delicious alternative to Christmas pudding. Equipment: You will need a 1lb/450g loaf tin. 100g/4oz plain flour½ tsp bicarbonate of soda2 tsp cinnamon1 tsp ground ginger¼ tsp nutmeg1 free-range egg, beaten75g/3oz light muscovado sugar50g/2oz black treacle125ml/4fl oz milk50g/2oz butter, melted 100g/4oz plain flour ½ tsp bicarbonate of soda 2 tsp cinnamon 1 tsp ground ginger ¼ tsp nutmeg 1 free-range egg, beaten 75g/3oz light muscovado sugar 50g/2oz black treacle 125ml/4fl oz milk 50g/2oz butter, melted 300ml/10½fl oz pouring double cream75g/3oz butter100g/4oz light muscovado sugar 300ml/10½fl oz pouring double cream 75g/3oz butter 100g/4oz light muscovado sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Generously butter and line the loaf tin with a strip of baking paper.To make the ginger pudding, tip the flour, bicarbonate of soda, and spices into a large bowl. In a separate bowl mix the egg, sugar, treacle, milk and butter together and beat until smooth.Stir the wet ingredients into the dry ingredients and beat hard, for about a minute, until smooth. Pour into the loaf tin and level the top.Bake for 30–35 minutes until dark in colour and the cake shrinks away from the sides of the tin and is springy to the touch.To make the toffee sauce, heat all the ingredients together in a saucepan until melted, bring to the boil and cook for 3–5 minutes. To serve, slice thick slices of the ginger pudding and pour over the toffee sauce. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter and line the loaf tin with a strip of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Generously butter and line the loaf tin with a strip of baking paper. To make the ginger pudding, tip the flour, bicarbonate of soda, and spices into a large bowl. In a separate bowl mix the egg, sugar, treacle, milk and butter together and beat until smooth. To make the ginger pudding, tip the flour, bicarbonate of soda, and spices into a large bowl. In a separate bowl mix the egg, sugar, treacle, milk and butter together and beat until smooth. Stir the wet ingredients into the dry ingredients and beat hard, for about a minute, until smooth. Pour into the loaf tin and level the top. Stir the wet ingredients into the dry ingredients and beat hard, for about a minute, until smooth. Pour into the loaf tin and level the top. Bake for 30–35 minutes until dark in colour and the cake shrinks away from the sides of the tin and is springy to the touch. Bake for 30–35 minutes until dark in colour and the cake shrinks away from the sides of the tin and is springy to the touch. To make the toffee sauce, heat all the ingredients together in a saucepan until melted, bring to the boil and cook for 3–5 minutes. To make the toffee sauce, heat all the ingredients together in a saucepan until melted, bring to the boil and cook for 3–5 minutes. To serve, slice thick slices of the ginger pudding and pour over the toffee sauce. To serve, slice thick slices of the ginger pudding and pour over the toffee sauce."
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"$oid": "68bad052eb3bdbfd0cc0085a"
} | 82ed4fa21578cfff5a640a2d2bbdb8817895176fd84be42a5263429bfeb3fe4f | Japanese soufflé cheesecake recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/japanese_souffl_65242_16x9.jpg This is a combination of a soufflé and a cheesecake that is given a Japanese twist with a miso caramel topping. 55g/2oz butter225g/8oz cream cheese100g/3½oz granulated sugar 5 free-range eggs, separated2 tbsp cornflour35g/1¼oz plain flour (or rice flour)125ml/4fl oz milk ¼ tsp cream of tartar 55g/2oz butter 225g/8oz cream cheese 100g/3½oz granulated sugar 5 free-range eggs, separated 2 tbsp cornflour 35g/1¼oz plain flour (or rice flour) 125ml/4fl oz milk ¼ tsp cream of tartar 100g/3½oz granulated sugar3 tbsp golden syrup30g/1oz salted butter120ml/4fl oz double cream1 tbsp white miso 100g/3½oz granulated sugar 3 tbsp golden syrup 30g/1oz salted butter 120ml/4fl oz double cream 1 tbsp white miso Method To make the cheesecake, preheat the oven to 185C/165C Fan/Gas 4½. Line the bottom of a 20cm/8in round cake tin with a circle of baking paper and line the sides with rectangular strips of baking paper, ensuring the tin is fully lined.Place the butter, cream cheese and half of the sugar in a saucepan over a low heat. Stir the ingredients together until they are melted and a smooth batter is formed. Remove the pan from the heat. Add 5 egg yolks to the pan. Mix gently whilst adding the cornflour and flour. Finally, pour in the milk and make sure everything is fully combined. The batter should be smooth and runny. Beat the egg whites, cream of tartar and remaining sugar into stiff peaks in a bowl. Mix a third of the egg white mixture into the batter. Then gently fold in the remaining egg white mixture, taking care not to overmix. Place the cake tin into a deep rectangular baking tin and pour in water until it reaches halfway up the cake tin to create a bain-marie. Pour the batter into the cake tin and bake for 25 minutes. Check that the cheesecake has risen nicely, then crack open the oven door slightly and keep it open for approximately 10 seconds. Lower the oven temperature to about 140C/120C Fan/Gas 1 and bake for an additional 45 minutes. Leave the cheesecake to rest in the oven for about 10 minutes. The cheesecake can be served hot or cooled to room temperature and then served. To make the caramel, put the sugar, golden syrup and 2 tablespoons water in a small saucepan and heat gently, stirring until the sugar has dissolved. Bring to a simmer and cook until it starts to turn a deep amber colour. Meanwhile, melt the butter in another saucepan and whisk in the cream and miso. Whisk the miso cream into the sugar mixture. Simmer for 1–2 minutes until thickened, then remove from the heat and leave to cool slightly. Drizzle the caramel over the cheesecake and serve. To make the cheesecake, preheat the oven to 185C/165C Fan/Gas 4½. Line the bottom of a 20cm/8in round cake tin with a circle of baking paper and line the sides with rectangular strips of baking paper, ensuring the tin is fully lined. To make the cheesecake, preheat the oven to 185C/165C Fan/Gas 4½. Line the bottom of a 20cm/8in round cake tin with a circle of baking paper and line the sides with rectangular strips of baking paper, ensuring the tin is fully lined. Place the butter, cream cheese and half of the sugar in a saucepan over a low heat. Stir the ingredients together until they are melted and a smooth batter is formed. Remove the pan from the heat. Add 5 egg yolks to the pan. Mix gently whilst adding the cornflour and flour. Finally, pour in the milk and make sure everything is fully combined. The batter should be smooth and runny. Beat the egg whites, cream of tartar and remaining sugar into stiff peaks in a bowl. Mix a third of the egg white mixture into the batter. Then gently fold in the remaining egg white mixture, taking care not to overmix. Place the butter, cream cheese and half of the sugar in a saucepan over a low heat. Stir the ingredients together until they are melted and a smooth batter is formed. Remove the pan from the heat. Add 5 egg yolks to the pan. Mix gently whilst adding the cornflour and flour. Finally, pour in the milk and make sure everything is fully combined. The batter should be smooth and runny. Beat the egg whites, cream of tartar and remaining sugar into stiff peaks in a bowl. Mix a third of the egg white mixture into the batter. Then gently fold in the remaining egg white mixture, taking care not to overmix. Place the cake tin into a deep rectangular baking tin and pour in water until it reaches halfway up the cake tin to create a bain-marie. Pour the batter into the cake tin and bake for 25 minutes. Check that the cheesecake has risen nicely, then crack open the oven door slightly and keep it open for approximately 10 seconds. Lower the oven temperature to about 140C/120C Fan/Gas 1 and bake for an additional 45 minutes. Leave the cheesecake to rest in the oven for about 10 minutes. The cheesecake can be served hot or cooled to room temperature and then served. Place the cake tin into a deep rectangular baking tin and pour in water until it reaches halfway up the cake tin to create a bain-marie. Pour the batter into the cake tin and bake for 25 minutes. Check that the cheesecake has risen nicely, then crack open the oven door slightly and keep it open for approximately 10 seconds. Lower the oven temperature to about 140C/120C Fan/Gas 1 and bake for an additional 45 minutes. Leave the cheesecake to rest in the oven for about 10 minutes. The cheesecake can be served hot or cooled to room temperature and then served. To make the caramel, put the sugar, golden syrup and 2 tablespoons water in a small saucepan and heat gently, stirring until the sugar has dissolved. Bring to a simmer and cook until it starts to turn a deep amber colour. Meanwhile, melt the butter in another saucepan and whisk in the cream and miso. Whisk the miso cream into the sugar mixture. Simmer for 1–2 minutes until thickened, then remove from the heat and leave to cool slightly. Drizzle the caramel over the cheesecake and serve. To make the caramel, put the sugar, golden syrup and 2 tablespoons water in a small saucepan and heat gently, stirring until the sugar has dissolved. Bring to a simmer and cook until it starts to turn a deep amber colour. Meanwhile, melt the butter in another saucepan and whisk in the cream and miso. Whisk the miso cream into the sugar mixture. Simmer for 1–2 minutes until thickened, then remove from the heat and leave to cool slightly. Drizzle the caramel over the cheesecake and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/japanese_souffl_65242",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Japanese soufflé cheesecake recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/japanese_souffl_65242_16x9.jpg This is a combination of a soufflé and a cheesecake that is given a Japanese twist with a miso caramel topping. 55g/2oz butter225g/8oz cream cheese100g/3½oz granulated sugar 5 free-range eggs, separated2 tbsp cornflour35g/1¼oz plain flour (or rice flour)125ml/4fl oz milk ¼ tsp cream of tartar 55g/2oz butter 225g/8oz cream cheese 100g/3½oz granulated sugar 5 free-range eggs, separated 2 tbsp cornflour 35g/1¼oz plain flour (or rice flour) 125ml/4fl oz milk ¼ tsp cream of tartar 100g/3½oz granulated sugar3 tbsp golden syrup30g/1oz salted butter120ml/4fl oz double cream1 tbsp white miso 100g/3½oz granulated sugar 3 tbsp golden syrup 30g/1oz salted butter 120ml/4fl oz double cream 1 tbsp white miso Method To make the cheesecake, preheat the oven to 185C/165C Fan/Gas 4½. Line the bottom of a 20cm/8in round cake tin with a circle of baking paper and line the sides with rectangular strips of baking paper, ensuring the tin is fully lined.Place the butter, cream cheese and half of the sugar in a saucepan over a low heat. Stir the ingredients together until they are melted and a smooth batter is formed. Remove the pan from the heat. Add 5 egg yolks to the pan. Mix gently whilst adding the cornflour and flour. Finally, pour in the milk and make sure everything is fully combined. The batter should be smooth and runny. Beat the egg whites, cream of tartar and remaining sugar into stiff peaks in a bowl. Mix a third of the egg white mixture into the batter. Then gently fold in the remaining egg white mixture, taking care not to overmix. Place the cake tin into a deep rectangular baking tin and pour in water until it reaches halfway up the cake tin to create a bain-marie. Pour the batter into the cake tin and bake for 25 minutes. Check that the cheesecake has risen nicely, then crack open the oven door slightly and keep it open for approximately 10 seconds. Lower the oven temperature to about 140C/120C Fan/Gas 1 and bake for an additional 45 minutes. Leave the cheesecake to rest in the oven for about 10 minutes. The cheesecake can be served hot or cooled to room temperature and then served. To make the caramel, put the sugar, golden syrup and 2 tablespoons water in a small saucepan and heat gently, stirring until the sugar has dissolved. Bring to a simmer and cook until it starts to turn a deep amber colour. Meanwhile, melt the butter in another saucepan and whisk in the cream and miso. Whisk the miso cream into the sugar mixture. Simmer for 1–2 minutes until thickened, then remove from the heat and leave to cool slightly. Drizzle the caramel over the cheesecake and serve. To make the cheesecake, preheat the oven to 185C/165C Fan/Gas 4½. Line the bottom of a 20cm/8in round cake tin with a circle of baking paper and line the sides with rectangular strips of baking paper, ensuring the tin is fully lined. To make the cheesecake, preheat the oven to 185C/165C Fan/Gas 4½. Line the bottom of a 20cm/8in round cake tin with a circle of baking paper and line the sides with rectangular strips of baking paper, ensuring the tin is fully lined. Place the butter, cream cheese and half of the sugar in a saucepan over a low heat. Stir the ingredients together until they are melted and a smooth batter is formed. Remove the pan from the heat. Add 5 egg yolks to the pan. Mix gently whilst adding the cornflour and flour. Finally, pour in the milk and make sure everything is fully combined. The batter should be smooth and runny. Beat the egg whites, cream of tartar and remaining sugar into stiff peaks in a bowl. Mix a third of the egg white mixture into the batter. Then gently fold in the remaining egg white mixture, taking care not to overmix. Place the butter, cream cheese and half of the sugar in a saucepan over a low heat. Stir the ingredients together until they are melted and a smooth batter is formed. Remove the pan from the heat. Add 5 egg yolks to the pan. Mix gently whilst adding the cornflour and flour. Finally, pour in the milk and make sure everything is fully combined. The batter should be smooth and runny. Beat the egg whites, cream of tartar and remaining sugar into stiff peaks in a bowl. Mix a third of the egg white mixture into the batter. Then gently fold in the remaining egg white mixture, taking care not to overmix. Place the cake tin into a deep rectangular baking tin and pour in water until it reaches halfway up the cake tin to create a bain-marie. Pour the batter into the cake tin and bake for 25 minutes. Check that the cheesecake has risen nicely, then crack open the oven door slightly and keep it open for approximately 10 seconds. Lower the oven temperature to about 140C/120C Fan/Gas 1 and bake for an additional 45 minutes. Leave the cheesecake to rest in the oven for about 10 minutes. The cheesecake can be served hot or cooled to room temperature and then served. Place the cake tin into a deep rectangular baking tin and pour in water until it reaches halfway up the cake tin to create a bain-marie. Pour the batter into the cake tin and bake for 25 minutes. Check that the cheesecake has risen nicely, then crack open the oven door slightly and keep it open for approximately 10 seconds. Lower the oven temperature to about 140C/120C Fan/Gas 1 and bake for an additional 45 minutes. Leave the cheesecake to rest in the oven for about 10 minutes. The cheesecake can be served hot or cooled to room temperature and then served. To make the caramel, put the sugar, golden syrup and 2 tablespoons water in a small saucepan and heat gently, stirring until the sugar has dissolved. Bring to a simmer and cook until it starts to turn a deep amber colour. Meanwhile, melt the butter in another saucepan and whisk in the cream and miso. Whisk the miso cream into the sugar mixture. Simmer for 1–2 minutes until thickened, then remove from the heat and leave to cool slightly. Drizzle the caramel over the cheesecake and serve. To make the caramel, put the sugar, golden syrup and 2 tablespoons water in a small saucepan and heat gently, stirring until the sugar has dissolved. Bring to a simmer and cook until it starts to turn a deep amber colour. Meanwhile, melt the butter in another saucepan and whisk in the cream and miso. Whisk the miso cream into the sugar mixture. Simmer for 1–2 minutes until thickened, then remove from the heat and leave to cool slightly. Drizzle the caramel over the cheesecake and serve."
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} | 2e4ef0a4ba74bf2a7cdab3959c9d854849ab2823226fdb855165c0ad69086bd3 | Chocolate caramel flan recipe
An average of 3.8 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_caramel_flan_13008_16x9.jpg Nadiya's chocolate caramel flan (or chocoflan) magically inverts itself in the oven, when the crème caramel rises to the top. 125g/4½oz shop-bought salted caramel sauce 125g/4½oz shop-bought salted caramel sauce 150g/5½oz unsalted butter, softened, plus extra melted butter for greasing190g/6½oz soft brown sugar 1 free-range egg 1 tbsp vanilla extract 200g/7oz plain flour, sifted, plus extra for dusting 30g/1oz cocoa powder 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp coffee granules 230ml/8fl oz full-fat milk 150g/5½oz unsalted butter, softened, plus extra melted butter for greasing 190g/6½oz soft brown sugar 1 free-range egg 1 tbsp vanilla extract 200g/7oz plain flour, sifted, plus extra for dusting 30g/1oz cocoa powder 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp coffee granules 230ml/8fl oz full-fat milk 600ml/20fl oz evaporated milk 397g tin condensed milk 4 free-range eggs 1 tsp vanilla bean pastepinch salt 600ml/20fl oz evaporated milk 397g tin condensed milk 4 free-range eggs 1 tsp vanilla bean paste pinch salt Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and lightly flour a 23cm/9in Bundt tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Pop a tea towel in the base of the roasting tin. To make the caramel layer, put the salted caramel in a microwaveable dish and warm for about 20 seconds or just long enough to make it runny. Pour into the base of the Bundt tin, avoiding drips on the sides. Tap on the worktop to level the surface. To make the cake layer, whisk the butter and sugar in a bowl until really light and fluffy. Add the egg and vanilla extract and mix to combine. In a separate bowl, add the flour, cocoa, bicarbonate of soda and baking powder and mix thoroughly. Spoon the coffee into a small bowl, add a few tablespoons of the milk and heat for a few seconds in the microwave or in a small saucepan on a medium heat, until the coffee has dissolved. Pour the coffee into the remaining milk and stir through. Sift a third of the flour mixture into the butter mixture and fold in with a large metal spoon. Fold in a third of the coffee-flavoured milk, then repeat until all the flour and milk has been mixed in and is smooth. Spoon the cake mixture over the salted caramel in the tin, tap the tin on the work surface to remove any bubbles and make sure the top is level. Put the Bundt tin in the centre of the roasting tin. To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Pour over the back of a spoon, over the top of the cake batter. Have a jug of hot water ready. Put the roasting tin with the Bundt tin into the oven. Before you close the door, pour the water straight onto the tea towel in the roasting tin, making sure the water reaches at least two-thirds of the way up the side of the Bundt tin. Bake for 1 hour and don’t be tempted to open the oven. Remove from the oven and leave to cool in the tin for another hour. Flip over onto a serving dish, cut into slices and serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and lightly flour a 23cm/9in Bundt tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Pop a tea towel in the base of the roasting tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and lightly flour a 23cm/9in Bundt tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Pop a tea towel in the base of the roasting tin. To make the caramel layer, put the salted caramel in a microwaveable dish and warm for about 20 seconds or just long enough to make it runny. Pour into the base of the Bundt tin, avoiding drips on the sides. Tap on the worktop to level the surface. To make the caramel layer, put the salted caramel in a microwaveable dish and warm for about 20 seconds or just long enough to make it runny. Pour into the base of the Bundt tin, avoiding drips on the sides. Tap on the worktop to level the surface. To make the cake layer, whisk the butter and sugar in a bowl until really light and fluffy. Add the egg and vanilla extract and mix to combine. To make the cake layer, whisk the butter and sugar in a bowl until really light and fluffy. Add the egg and vanilla extract and mix to combine. In a separate bowl, add the flour, cocoa, bicarbonate of soda and baking powder and mix thoroughly. In a separate bowl, add the flour, cocoa, bicarbonate of soda and baking powder and mix thoroughly. Spoon the coffee into a small bowl, add a few tablespoons of the milk and heat for a few seconds in the microwave or in a small saucepan on a medium heat, until the coffee has dissolved. Pour the coffee into the remaining milk and stir through. Spoon the coffee into a small bowl, add a few tablespoons of the milk and heat for a few seconds in the microwave or in a small saucepan on a medium heat, until the coffee has dissolved. Pour the coffee into the remaining milk and stir through. Sift a third of the flour mixture into the butter mixture and fold in with a large metal spoon. Fold in a third of the coffee-flavoured milk, then repeat until all the flour and milk has been mixed in and is smooth. Sift a third of the flour mixture into the butter mixture and fold in with a large metal spoon. Fold in a third of the coffee-flavoured milk, then repeat until all the flour and milk has been mixed in and is smooth. Spoon the cake mixture over the salted caramel in the tin, tap the tin on the work surface to remove any bubbles and make sure the top is level. Put the Bundt tin in the centre of the roasting tin. Spoon the cake mixture over the salted caramel in the tin, tap the tin on the work surface to remove any bubbles and make sure the top is level. Put the Bundt tin in the centre of the roasting tin. To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Pour over the back of a spoon, over the top of the cake batter. To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Pour over the back of a spoon, over the top of the cake batter. Have a jug of hot water ready. Put the roasting tin with the Bundt tin into the oven. Before you close the door, pour the water straight onto the tea towel in the roasting tin, making sure the water reaches at least two-thirds of the way up the side of the Bundt tin. Have a jug of hot water ready. Put the roasting tin with the Bundt tin into the oven. Before you close the door, pour the water straight onto the tea towel in the roasting tin, making sure the water reaches at least two-thirds of the way up the side of the Bundt tin. Bake for 1 hour and don’t be tempted to open the oven. Remove from the oven and leave to cool in the tin for another hour. Flip over onto a serving dish, cut into slices and serve. Bake for 1 hour and don’t be tempted to open the oven. Remove from the oven and leave to cool in the tin for another hour. Flip over onto a serving dish, cut into slices and serve. Recipe tips This flan keeps in the fridge for up to two days. | {
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"title": "Chocolate caramel flan recipe",
"content": "An average of 3.8 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_caramel_flan_13008_16x9.jpg Nadiya's chocolate caramel flan (or chocoflan) magically inverts itself in the oven, when the crème caramel rises to the top. 125g/4½oz shop-bought salted caramel sauce 125g/4½oz shop-bought salted caramel sauce 150g/5½oz unsalted butter, softened, plus extra melted butter for greasing190g/6½oz soft brown sugar 1 free-range egg 1 tbsp vanilla extract 200g/7oz plain flour, sifted, plus extra for dusting 30g/1oz cocoa powder 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp coffee granules 230ml/8fl oz full-fat milk 150g/5½oz unsalted butter, softened, plus extra melted butter for greasing 190g/6½oz soft brown sugar 1 free-range egg 1 tbsp vanilla extract 200g/7oz plain flour, sifted, plus extra for dusting 30g/1oz cocoa powder 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp coffee granules 230ml/8fl oz full-fat milk 600ml/20fl oz evaporated milk 397g tin condensed milk 4 free-range eggs 1 tsp vanilla bean pastepinch salt 600ml/20fl oz evaporated milk 397g tin condensed milk 4 free-range eggs 1 tsp vanilla bean paste pinch salt Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and lightly flour a 23cm/9in Bundt tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Pop a tea towel in the base of the roasting tin. To make the caramel layer, put the salted caramel in a microwaveable dish and warm for about 20 seconds or just long enough to make it runny. Pour into the base of the Bundt tin, avoiding drips on the sides. Tap on the worktop to level the surface. To make the cake layer, whisk the butter and sugar in a bowl until really light and fluffy. Add the egg and vanilla extract and mix to combine. In a separate bowl, add the flour, cocoa, bicarbonate of soda and baking powder and mix thoroughly. Spoon the coffee into a small bowl, add a few tablespoons of the milk and heat for a few seconds in the microwave or in a small saucepan on a medium heat, until the coffee has dissolved. Pour the coffee into the remaining milk and stir through. Sift a third of the flour mixture into the butter mixture and fold in with a large metal spoon. Fold in a third of the coffee-flavoured milk, then repeat until all the flour and milk has been mixed in and is smooth. Spoon the cake mixture over the salted caramel in the tin, tap the tin on the work surface to remove any bubbles and make sure the top is level. Put the Bundt tin in the centre of the roasting tin. To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Pour over the back of a spoon, over the top of the cake batter. Have a jug of hot water ready. Put the roasting tin with the Bundt tin into the oven. Before you close the door, pour the water straight onto the tea towel in the roasting tin, making sure the water reaches at least two-thirds of the way up the side of the Bundt tin. Bake for 1 hour and don’t be tempted to open the oven. Remove from the oven and leave to cool in the tin for another hour. Flip over onto a serving dish, cut into slices and serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and lightly flour a 23cm/9in Bundt tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Pop a tea towel in the base of the roasting tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and lightly flour a 23cm/9in Bundt tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Pop a tea towel in the base of the roasting tin. To make the caramel layer, put the salted caramel in a microwaveable dish and warm for about 20 seconds or just long enough to make it runny. Pour into the base of the Bundt tin, avoiding drips on the sides. Tap on the worktop to level the surface. To make the caramel layer, put the salted caramel in a microwaveable dish and warm for about 20 seconds or just long enough to make it runny. Pour into the base of the Bundt tin, avoiding drips on the sides. Tap on the worktop to level the surface. To make the cake layer, whisk the butter and sugar in a bowl until really light and fluffy. Add the egg and vanilla extract and mix to combine. To make the cake layer, whisk the butter and sugar in a bowl until really light and fluffy. Add the egg and vanilla extract and mix to combine. In a separate bowl, add the flour, cocoa, bicarbonate of soda and baking powder and mix thoroughly. In a separate bowl, add the flour, cocoa, bicarbonate of soda and baking powder and mix thoroughly. Spoon the coffee into a small bowl, add a few tablespoons of the milk and heat for a few seconds in the microwave or in a small saucepan on a medium heat, until the coffee has dissolved. Pour the coffee into the remaining milk and stir through. Spoon the coffee into a small bowl, add a few tablespoons of the milk and heat for a few seconds in the microwave or in a small saucepan on a medium heat, until the coffee has dissolved. Pour the coffee into the remaining milk and stir through. Sift a third of the flour mixture into the butter mixture and fold in with a large metal spoon. Fold in a third of the coffee-flavoured milk, then repeat until all the flour and milk has been mixed in and is smooth. Sift a third of the flour mixture into the butter mixture and fold in with a large metal spoon. Fold in a third of the coffee-flavoured milk, then repeat until all the flour and milk has been mixed in and is smooth. Spoon the cake mixture over the salted caramel in the tin, tap the tin on the work surface to remove any bubbles and make sure the top is level. Put the Bundt tin in the centre of the roasting tin. Spoon the cake mixture over the salted caramel in the tin, tap the tin on the work surface to remove any bubbles and make sure the top is level. Put the Bundt tin in the centre of the roasting tin. To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Pour over the back of a spoon, over the top of the cake batter. To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Pour over the back of a spoon, over the top of the cake batter. Have a jug of hot water ready. Put the roasting tin with the Bundt tin into the oven. Before you close the door, pour the water straight onto the tea towel in the roasting tin, making sure the water reaches at least two-thirds of the way up the side of the Bundt tin. Have a jug of hot water ready. Put the roasting tin with the Bundt tin into the oven. Before you close the door, pour the water straight onto the tea towel in the roasting tin, making sure the water reaches at least two-thirds of the way up the side of the Bundt tin. Bake for 1 hour and don’t be tempted to open the oven. Remove from the oven and leave to cool in the tin for another hour. Flip over onto a serving dish, cut into slices and serve. Bake for 1 hour and don’t be tempted to open the oven. Remove from the oven and leave to cool in the tin for another hour. Flip over onto a serving dish, cut into slices and serve. Recipe tips This flan keeps in the fridge for up to two days."
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} | 35ddf6187b14ed4b5497a81fdff0c04984e0124d5e4563589ccbf41781fc1da0 | Nadiya's banana tarte tatin recipe
An average of 4.2 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_tarte_tatin_05392_16x9.jpg This subtly scented ice cream is found in South East Asia and often in the UK too. The no-churn version in this recipe goes really well with the sweet tatin, but will also go further, leaving enough for a few extra desserts. 397g/14oz tin condensed milk500ml/18fl oz double cream5 cardamom pods, seeds removed and crushed 397g/14oz tin condensed milk 500ml/18fl oz double cream 5 cardamom pods, seeds removed and crushed 500g/1lb 2oz block puff pastry100g/3½oz brown sugar75g/2½oz butter30–50g/1–1¾oz chopped hazelnuts4–5 bananas, sliced into 2cm/¾in coins 500g/1lb 2oz block puff pastry 100g/3½oz brown sugar 75g/2½oz butter 30–50g/1–1¾oz chopped hazelnuts 4–5 bananas, sliced into 2cm/¾in coins Method For the ice cream, put the condensed milk, cream and crushed cardamom seeds into a bowl. Whip until soft peaks form when the whisk is removed from the bowl, then transfer to a freezer-safe tub and level the top. Freeze.For the tarte tatin, preheat the oven to 180C/160C Fan/Gas 4 and have a 23cm/9in ovenproof pan at the ready.Roll out the pastry to a 1cm/½in thickness, then cut out a circle about 2cm/¾in wider than your pan. Pop it on a baking tray and leave it in the fridge while you make the caramel.Put the sugar and butter into the pan, and when the sugar dissolves, turn up the heat and allow the caramel to get dark and thicken. Occasionally lift the pan and give it all a little swirl. The main thing is to watch it until it is a deep caramel colour, because once it gets to that point it can burn quickly.Remove from the heat and sprinkle on the hazelnuts. Add the bananas to the caramel, then lay the pastry on top and gently lift and tuck it around the sides of the pan, being careful of the hot caramel. Cut a slit in the top for the steam to escape, and bake for 25–30 minutes. Allow the tart to cool for a few minutes, then place a plate over the pastry and carefully turn out the tart tatin (wear oven gloves to protect your hands from the hot caramel). Serve in slices with scoops of the ice cream. For the ice cream, put the condensed milk, cream and crushed cardamom seeds into a bowl. Whip until soft peaks form when the whisk is removed from the bowl, then transfer to a freezer-safe tub and level the top. Freeze. For the ice cream, put the condensed milk, cream and crushed cardamom seeds into a bowl. Whip until soft peaks form when the whisk is removed from the bowl, then transfer to a freezer-safe tub and level the top. Freeze. For the tarte tatin, preheat the oven to 180C/160C Fan/Gas 4 and have a 23cm/9in ovenproof pan at the ready. For the tarte tatin, preheat the oven to 180C/160C Fan/Gas 4 and have a 23cm/9in ovenproof pan at the ready. Roll out the pastry to a 1cm/½in thickness, then cut out a circle about 2cm/¾in wider than your pan. Pop it on a baking tray and leave it in the fridge while you make the caramel. Roll out the pastry to a 1cm/½in thickness, then cut out a circle about 2cm/¾in wider than your pan. Pop it on a baking tray and leave it in the fridge while you make the caramel. Put the sugar and butter into the pan, and when the sugar dissolves, turn up the heat and allow the caramel to get dark and thicken. Occasionally lift the pan and give it all a little swirl. The main thing is to watch it until it is a deep caramel colour, because once it gets to that point it can burn quickly. Put the sugar and butter into the pan, and when the sugar dissolves, turn up the heat and allow the caramel to get dark and thicken. Occasionally lift the pan and give it all a little swirl. The main thing is to watch it until it is a deep caramel colour, because once it gets to that point it can burn quickly. Remove from the heat and sprinkle on the hazelnuts. Add the bananas to the caramel, then lay the pastry on top and gently lift and tuck it around the sides of the pan, being careful of the hot caramel. Cut a slit in the top for the steam to escape, and bake for 25–30 minutes. Remove from the heat and sprinkle on the hazelnuts. Add the bananas to the caramel, then lay the pastry on top and gently lift and tuck it around the sides of the pan, being careful of the hot caramel. Cut a slit in the top for the steam to escape, and bake for 25–30 minutes. Allow the tart to cool for a few minutes, then place a plate over the pastry and carefully turn out the tart tatin (wear oven gloves to protect your hands from the hot caramel). Serve in slices with scoops of the ice cream. Allow the tart to cool for a few minutes, then place a plate over the pastry and carefully turn out the tart tatin (wear oven gloves to protect your hands from the hot caramel). Serve in slices with scoops of the ice cream. | {
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"title": "Nadiya's banana tarte tatin recipe",
"content": "An average of 4.2 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_tarte_tatin_05392_16x9.jpg This subtly scented ice cream is found in South East Asia and often in the UK too. The no-churn version in this recipe goes really well with the sweet tatin, but will also go further, leaving enough for a few extra desserts. 397g/14oz tin condensed milk500ml/18fl oz double cream5 cardamom pods, seeds removed and crushed 397g/14oz tin condensed milk 500ml/18fl oz double cream 5 cardamom pods, seeds removed and crushed 500g/1lb 2oz block puff pastry100g/3½oz brown sugar75g/2½oz butter30–50g/1–1¾oz chopped hazelnuts4–5 bananas, sliced into 2cm/¾in coins 500g/1lb 2oz block puff pastry 100g/3½oz brown sugar 75g/2½oz butter 30–50g/1–1¾oz chopped hazelnuts 4–5 bananas, sliced into 2cm/¾in coins Method For the ice cream, put the condensed milk, cream and crushed cardamom seeds into a bowl. Whip until soft peaks form when the whisk is removed from the bowl, then transfer to a freezer-safe tub and level the top. Freeze.For the tarte tatin, preheat the oven to 180C/160C Fan/Gas 4 and have a 23cm/9in ovenproof pan at the ready.Roll out the pastry to a 1cm/½in thickness, then cut out a circle about 2cm/¾in wider than your pan. Pop it on a baking tray and leave it in the fridge while you make the caramel.Put the sugar and butter into the pan, and when the sugar dissolves, turn up the heat and allow the caramel to get dark and thicken. Occasionally lift the pan and give it all a little swirl. The main thing is to watch it until it is a deep caramel colour, because once it gets to that point it can burn quickly.Remove from the heat and sprinkle on the hazelnuts. Add the bananas to the caramel, then lay the pastry on top and gently lift and tuck it around the sides of the pan, being careful of the hot caramel. Cut a slit in the top for the steam to escape, and bake for 25–30 minutes. Allow the tart to cool for a few minutes, then place a plate over the pastry and carefully turn out the tart tatin (wear oven gloves to protect your hands from the hot caramel). Serve in slices with scoops of the ice cream. For the ice cream, put the condensed milk, cream and crushed cardamom seeds into a bowl. Whip until soft peaks form when the whisk is removed from the bowl, then transfer to a freezer-safe tub and level the top. Freeze. For the ice cream, put the condensed milk, cream and crushed cardamom seeds into a bowl. Whip until soft peaks form when the whisk is removed from the bowl, then transfer to a freezer-safe tub and level the top. Freeze. For the tarte tatin, preheat the oven to 180C/160C Fan/Gas 4 and have a 23cm/9in ovenproof pan at the ready. For the tarte tatin, preheat the oven to 180C/160C Fan/Gas 4 and have a 23cm/9in ovenproof pan at the ready. Roll out the pastry to a 1cm/½in thickness, then cut out a circle about 2cm/¾in wider than your pan. Pop it on a baking tray and leave it in the fridge while you make the caramel. Roll out the pastry to a 1cm/½in thickness, then cut out a circle about 2cm/¾in wider than your pan. Pop it on a baking tray and leave it in the fridge while you make the caramel. Put the sugar and butter into the pan, and when the sugar dissolves, turn up the heat and allow the caramel to get dark and thicken. Occasionally lift the pan and give it all a little swirl. The main thing is to watch it until it is a deep caramel colour, because once it gets to that point it can burn quickly. Put the sugar and butter into the pan, and when the sugar dissolves, turn up the heat and allow the caramel to get dark and thicken. Occasionally lift the pan and give it all a little swirl. The main thing is to watch it until it is a deep caramel colour, because once it gets to that point it can burn quickly. Remove from the heat and sprinkle on the hazelnuts. Add the bananas to the caramel, then lay the pastry on top and gently lift and tuck it around the sides of the pan, being careful of the hot caramel. Cut a slit in the top for the steam to escape, and bake for 25–30 minutes. Remove from the heat and sprinkle on the hazelnuts. Add the bananas to the caramel, then lay the pastry on top and gently lift and tuck it around the sides of the pan, being careful of the hot caramel. Cut a slit in the top for the steam to escape, and bake for 25–30 minutes. Allow the tart to cool for a few minutes, then place a plate over the pastry and carefully turn out the tart tatin (wear oven gloves to protect your hands from the hot caramel). Serve in slices with scoops of the ice cream. Allow the tart to cool for a few minutes, then place a plate over the pastry and carefully turn out the tart tatin (wear oven gloves to protect your hands from the hot caramel). Serve in slices with scoops of the ice cream."
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} | 7761a4852b9831113aae9dec35a6499a15785655e35c996c84c290eaa4859e01 | Chocolate orange cheesecake recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cheesecake_16545_16x9.jpg This decadent baked chocolate orange cheesecake is a chocolate-lovers dream! Remember to give yourself a day to make it, as it needs to set overnight. Equipment and preparation: You will need 1 x 20cm/8in spring form tin. 75g/2½oz unsalted butter, plus extra for greasing175g/6oz chocolate digestive biscuits, finely crushed200g/7oz orange-flavoured dark chocolate, roughly chopped3 tbsp fine-shred orange marmalade600g/1lb 5oz full-fat cream cheese175g/6oz caster sugar 3 medium free-range eggs200g/7oz soured cream 1 tbsp cornflour1 orange, zest finely grated 75g/2½oz unsalted butter, plus extra for greasing 175g/6oz chocolate digestive biscuits, finely crushed 200g/7oz orange-flavoured dark chocolate, roughly chopped 3 tbsp fine-shred orange marmalade 600g/1lb 5oz full-fat cream cheese 175g/6oz caster sugar 3 medium free-range eggs 200g/7oz soured cream 1 tbsp cornflour 1 orange, zest finely grated 100g/3½oz dark chocolate with orange, finely chopped50g/1¾oz unsalted butter50g/1¾oz full-fat milk2 tsp runny honey 100g/3½oz dark chocolate with orange, finely chopped 50g/1¾oz unsalted butter 50g/1¾oz full-fat milk 2 tsp runny honey Method Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base of a 20cm/8in spring form tin with buttered baking paper.Melt the butter, then mix with the crushed biscuits. Tip the mixture into the prepared tin and press into an even layer over the base. Bake on the middle shelf of the oven for 4–5 minutes, or until firm.Melt the chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then leave to cool slightly. Melt the marmalade in a small pan over a low heat or in the microwave. Stir until smooth. In a large mixing bowl, whisk the cream cheese with the sugar until smooth. Add the eggs, soured cream and cornflour, and whisk again to bring everything together. Add the melted chocolate, marmalade and orange zest and mix again until thoroughly combined.Carefully pour the mixture into the tin on top of the biscuit base, place on a solid baking tray and bake on the middle shelf of the oven for about 50 minutes, or until the edges of the cheesecake are firm and the middle is just set. Remove from the oven and leave the cheesecake to cool to room temperature. Cover and chill in the fridge overnight.To make the glaze, combine the chocolate, butter, milk and honey in a small saucepan and melt over a low heat, stirring until smooth. Cool for 3 minutes before pouring the glaze over the cheesecake in an even layer. Allow the glaze to set before serving. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base of a 20cm/8in spring form tin with buttered baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base of a 20cm/8in spring form tin with buttered baking paper. Melt the butter, then mix with the crushed biscuits. Tip the mixture into the prepared tin and press into an even layer over the base. Bake on the middle shelf of the oven for 4–5 minutes, or until firm. Melt the butter, then mix with the crushed biscuits. Tip the mixture into the prepared tin and press into an even layer over the base. Bake on the middle shelf of the oven for 4–5 minutes, or until firm. Melt the chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then leave to cool slightly. Melt the marmalade in a small pan over a low heat or in the microwave. Stir until smooth. Melt the chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then leave to cool slightly. Melt the marmalade in a small pan over a low heat or in the microwave. Stir until smooth. In a large mixing bowl, whisk the cream cheese with the sugar until smooth. Add the eggs, soured cream and cornflour, and whisk again to bring everything together. Add the melted chocolate, marmalade and orange zest and mix again until thoroughly combined. In a large mixing bowl, whisk the cream cheese with the sugar until smooth. Add the eggs, soured cream and cornflour, and whisk again to bring everything together. Add the melted chocolate, marmalade and orange zest and mix again until thoroughly combined. Carefully pour the mixture into the tin on top of the biscuit base, place on a solid baking tray and bake on the middle shelf of the oven for about 50 minutes, or until the edges of the cheesecake are firm and the middle is just set. Remove from the oven and leave the cheesecake to cool to room temperature. Cover and chill in the fridge overnight. Carefully pour the mixture into the tin on top of the biscuit base, place on a solid baking tray and bake on the middle shelf of the oven for about 50 minutes, or until the edges of the cheesecake are firm and the middle is just set. Remove from the oven and leave the cheesecake to cool to room temperature. Cover and chill in the fridge overnight. To make the glaze, combine the chocolate, butter, milk and honey in a small saucepan and melt over a low heat, stirring until smooth. Cool for 3 minutes before pouring the glaze over the cheesecake in an even layer. Allow the glaze to set before serving. To make the glaze, combine the chocolate, butter, milk and honey in a small saucepan and melt over a low heat, stirring until smooth. Cool for 3 minutes before pouring the glaze over the cheesecake in an even layer. Allow the glaze to set before serving. Recipe tips You could further garnish with chocolate curls, or little chocolate orange segments. This cheesecake will keep in the fridge for up to three days. | {
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"title": "Chocolate orange cheesecake recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cheesecake_16545_16x9.jpg This decadent baked chocolate orange cheesecake is a chocolate-lovers dream! Remember to give yourself a day to make it, as it needs to set overnight. Equipment and preparation: You will need 1 x 20cm/8in spring form tin. 75g/2½oz unsalted butter, plus extra for greasing175g/6oz chocolate digestive biscuits, finely crushed200g/7oz orange-flavoured dark chocolate, roughly chopped3 tbsp fine-shred orange marmalade600g/1lb 5oz full-fat cream cheese175g/6oz caster sugar 3 medium free-range eggs200g/7oz soured cream 1 tbsp cornflour1 orange, zest finely grated 75g/2½oz unsalted butter, plus extra for greasing 175g/6oz chocolate digestive biscuits, finely crushed 200g/7oz orange-flavoured dark chocolate, roughly chopped 3 tbsp fine-shred orange marmalade 600g/1lb 5oz full-fat cream cheese 175g/6oz caster sugar 3 medium free-range eggs 200g/7oz soured cream 1 tbsp cornflour 1 orange, zest finely grated 100g/3½oz dark chocolate with orange, finely chopped50g/1¾oz unsalted butter50g/1¾oz full-fat milk2 tsp runny honey 100g/3½oz dark chocolate with orange, finely chopped 50g/1¾oz unsalted butter 50g/1¾oz full-fat milk 2 tsp runny honey Method Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base of a 20cm/8in spring form tin with buttered baking paper.Melt the butter, then mix with the crushed biscuits. Tip the mixture into the prepared tin and press into an even layer over the base. Bake on the middle shelf of the oven for 4–5 minutes, or until firm.Melt the chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then leave to cool slightly. Melt the marmalade in a small pan over a low heat or in the microwave. Stir until smooth. In a large mixing bowl, whisk the cream cheese with the sugar until smooth. Add the eggs, soured cream and cornflour, and whisk again to bring everything together. Add the melted chocolate, marmalade and orange zest and mix again until thoroughly combined.Carefully pour the mixture into the tin on top of the biscuit base, place on a solid baking tray and bake on the middle shelf of the oven for about 50 minutes, or until the edges of the cheesecake are firm and the middle is just set. Remove from the oven and leave the cheesecake to cool to room temperature. Cover and chill in the fridge overnight.To make the glaze, combine the chocolate, butter, milk and honey in a small saucepan and melt over a low heat, stirring until smooth. Cool for 3 minutes before pouring the glaze over the cheesecake in an even layer. Allow the glaze to set before serving. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base of a 20cm/8in spring form tin with buttered baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease and line the base of a 20cm/8in spring form tin with buttered baking paper. Melt the butter, then mix with the crushed biscuits. Tip the mixture into the prepared tin and press into an even layer over the base. Bake on the middle shelf of the oven for 4–5 minutes, or until firm. Melt the butter, then mix with the crushed biscuits. Tip the mixture into the prepared tin and press into an even layer over the base. Bake on the middle shelf of the oven for 4–5 minutes, or until firm. Melt the chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then leave to cool slightly. Melt the marmalade in a small pan over a low heat or in the microwave. Stir until smooth. Melt the chocolate in a heat-proof bowl over a pan of barely simmering water or in the microwave on a low heat. Stir until smooth, then leave to cool slightly. Melt the marmalade in a small pan over a low heat or in the microwave. Stir until smooth. In a large mixing bowl, whisk the cream cheese with the sugar until smooth. Add the eggs, soured cream and cornflour, and whisk again to bring everything together. Add the melted chocolate, marmalade and orange zest and mix again until thoroughly combined. In a large mixing bowl, whisk the cream cheese with the sugar until smooth. Add the eggs, soured cream and cornflour, and whisk again to bring everything together. Add the melted chocolate, marmalade and orange zest and mix again until thoroughly combined. Carefully pour the mixture into the tin on top of the biscuit base, place on a solid baking tray and bake on the middle shelf of the oven for about 50 minutes, or until the edges of the cheesecake are firm and the middle is just set. Remove from the oven and leave the cheesecake to cool to room temperature. Cover and chill in the fridge overnight. Carefully pour the mixture into the tin on top of the biscuit base, place on a solid baking tray and bake on the middle shelf of the oven for about 50 minutes, or until the edges of the cheesecake are firm and the middle is just set. Remove from the oven and leave the cheesecake to cool to room temperature. Cover and chill in the fridge overnight. To make the glaze, combine the chocolate, butter, milk and honey in a small saucepan and melt over a low heat, stirring until smooth. Cool for 3 minutes before pouring the glaze over the cheesecake in an even layer. Allow the glaze to set before serving. To make the glaze, combine the chocolate, butter, milk and honey in a small saucepan and melt over a low heat, stirring until smooth. Cool for 3 minutes before pouring the glaze over the cheesecake in an even layer. Allow the glaze to set before serving. Recipe tips You could further garnish with chocolate curls, or little chocolate orange segments. This cheesecake will keep in the fridge for up to three days."
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} | a9ac1a64424a6d761f26b1a0f629323eb23ff3dc9b241c18687249a9801d2d16 | Mango cheesecake recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_cheesecake_00892_16x9.jpg A sweet and tropical mango cheesecake that doesn't need baking, just a long chill in the fridge. It is important to use tinned alphonso mango purée in the cheesecake filling as it has a perfectly sweet flavour and silky-smooth texture. You will need a 20cm/8in springform cake tin. 2 tsp sunflower oil, for greasing180g/6¼oz digestive biscuits90g/3¼oz unsalted butter, melted½ tsp ground cinnamon¼ tsp ground cardamom75g/2¾oz white chocolate, roughly chopped3 leaves platinum grade leaf gelatine350g/12oz full-fat cream cheese75g/2¾oz caster sugar1 tsp vanilla bean paste1 unwaxed lime, finely grated zest only 300g tin alphonso mango purée150ml/¼ pint double cream 2 tsp sunflower oil, for greasing 180g/6¼oz digestive biscuits 90g/3¼oz unsalted butter, melted ½ tsp ground cinnamon ¼ tsp ground cardamom 75g/2¾oz white chocolate, roughly chopped 3 leaves platinum grade leaf gelatine 350g/12oz full-fat cream cheese 75g/2¾oz caster sugar 1 tsp vanilla bean paste 1 unwaxed lime, finely grated zest only 300g tin alphonso mango purée 150ml/¼ pint double cream 1 leaf platinum grade leaf gelatine150g/5½oz mango purée1 unwaxed lime, juice only1 large ripe mango, peeled and thinly sliced 1 leaf platinum grade leaf gelatine 150g/5½oz mango purée 1 unwaxed lime, juice only 1 large ripe mango, peeled and thinly sliced Method Grease and line a 20cm/8in springform tin with baking paper.Crush the biscuits in a freezer bag and bash with a rolling pin until they are reduced to sand-like crumbs – alternatively pulse the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs, cinnamon and cardamom and mix to thoroughly combine. Firmly press the crumbs into the base of the prepared tin and flatten into an even layer using the back of spoon or base of a flat-bottomed glass. Chill for 30 minutes while you prepare the filling.Melt the white chocolate in a heatproof bowl over a saucepan of barely simmering water, remove from the heat and leave to cool slightly. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft and floppy.In a large mixing bowl, beat together the cream cheese, caster sugar, vanilla and lime zest until smooth and creamy. Add the mango purée, melted white chocolate and half of the double cream and whisk until smooth and thoroughly combined. Heat the remaining cream until just boiling (either in a heat-proof jug in the microwave or a small saucepan over a medium heat). Drain the gelatine leaves, squeezing out any excess water, add to the hot cream and whisk until melted. Pour into the cheesecake mixture and whisk to combine. Spoon the mixture onto the chilled biscuit base, spread level and tap the tin on the work surface to knock out any large air bubbles. Cover and chill for at least 4 hours, but preferably overnight, until set.To make the topping, soak the gelatine leaf in cold water for 5 minutes until soft and floppy. Pour half of the mango purée into a bowl, add the lime juice and 2 tablespoons cold water. Heat the remaining mango purée until just below boiling and remove from the heat. Drain the gelatine, squeeze out any excess water and add to the hot purée. Whisk until the gelatine has melted and then add the purée and lime mixture. Whisk to combine and then pour over the top of the cheesecake in an even layer. Return to the fridge for a further 30 minutes–1 hour until set.Carefully remove the cheesecake from the tin and peel off the baking paper. Arrange the mango slices on top and serve. Grease and line a 20cm/8in springform tin with baking paper. Grease and line a 20cm/8in springform tin with baking paper. Crush the biscuits in a freezer bag and bash with a rolling pin until they are reduced to sand-like crumbs – alternatively pulse the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs, cinnamon and cardamom and mix to thoroughly combine. Firmly press the crumbs into the base of the prepared tin and flatten into an even layer using the back of spoon or base of a flat-bottomed glass. Chill for 30 minutes while you prepare the filling. Crush the biscuits in a freezer bag and bash with a rolling pin until they are reduced to sand-like crumbs – alternatively pulse the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs, cinnamon and cardamom and mix to thoroughly combine. Firmly press the crumbs into the base of the prepared tin and flatten into an even layer using the back of spoon or base of a flat-bottomed glass. Chill for 30 minutes while you prepare the filling. Melt the white chocolate in a heatproof bowl over a saucepan of barely simmering water, remove from the heat and leave to cool slightly. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft and floppy. Melt the white chocolate in a heatproof bowl over a saucepan of barely simmering water, remove from the heat and leave to cool slightly. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft and floppy. In a large mixing bowl, beat together the cream cheese, caster sugar, vanilla and lime zest until smooth and creamy. Add the mango purée, melted white chocolate and half of the double cream and whisk until smooth and thoroughly combined. In a large mixing bowl, beat together the cream cheese, caster sugar, vanilla and lime zest until smooth and creamy. Add the mango purée, melted white chocolate and half of the double cream and whisk until smooth and thoroughly combined. Heat the remaining cream until just boiling (either in a heat-proof jug in the microwave or a small saucepan over a medium heat). Drain the gelatine leaves, squeezing out any excess water, add to the hot cream and whisk until melted. Pour into the cheesecake mixture and whisk to combine. Heat the remaining cream until just boiling (either in a heat-proof jug in the microwave or a small saucepan over a medium heat). Drain the gelatine leaves, squeezing out any excess water, add to the hot cream and whisk until melted. Pour into the cheesecake mixture and whisk to combine. Spoon the mixture onto the chilled biscuit base, spread level and tap the tin on the work surface to knock out any large air bubbles. Cover and chill for at least 4 hours, but preferably overnight, until set. Spoon the mixture onto the chilled biscuit base, spread level and tap the tin on the work surface to knock out any large air bubbles. Cover and chill for at least 4 hours, but preferably overnight, until set. To make the topping, soak the gelatine leaf in cold water for 5 minutes until soft and floppy. Pour half of the mango purée into a bowl, add the lime juice and 2 tablespoons cold water. Heat the remaining mango purée until just below boiling and remove from the heat. Drain the gelatine, squeeze out any excess water and add to the hot purée. Whisk until the gelatine has melted and then add the purée and lime mixture. Whisk to combine and then pour over the top of the cheesecake in an even layer. Return to the fridge for a further 30 minutes–1 hour until set. To make the topping, soak the gelatine leaf in cold water for 5 minutes until soft and floppy. Pour half of the mango purée into a bowl, add the lime juice and 2 tablespoons cold water. Heat the remaining mango purée until just below boiling and remove from the heat. Drain the gelatine, squeeze out any excess water and add to the hot purée. Whisk until the gelatine has melted and then add the purée and lime mixture. Whisk to combine and then pour over the top of the cheesecake in an even layer. Return to the fridge for a further 30 minutes–1 hour until set. Carefully remove the cheesecake from the tin and peel off the baking paper. Arrange the mango slices on top and serve. Carefully remove the cheesecake from the tin and peel off the baking paper. Arrange the mango slices on top and serve. | {
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"title": "Mango cheesecake recipe",
"content": "An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_cheesecake_00892_16x9.jpg A sweet and tropical mango cheesecake that doesn't need baking, just a long chill in the fridge. It is important to use tinned alphonso mango purée in the cheesecake filling as it has a perfectly sweet flavour and silky-smooth texture. You will need a 20cm/8in springform cake tin. 2 tsp sunflower oil, for greasing180g/6¼oz digestive biscuits90g/3¼oz unsalted butter, melted½ tsp ground cinnamon¼ tsp ground cardamom75g/2¾oz white chocolate, roughly chopped3 leaves platinum grade leaf gelatine350g/12oz full-fat cream cheese75g/2¾oz caster sugar1 tsp vanilla bean paste1 unwaxed lime, finely grated zest only 300g tin alphonso mango purée150ml/¼ pint double cream 2 tsp sunflower oil, for greasing 180g/6¼oz digestive biscuits 90g/3¼oz unsalted butter, melted ½ tsp ground cinnamon ¼ tsp ground cardamom 75g/2¾oz white chocolate, roughly chopped 3 leaves platinum grade leaf gelatine 350g/12oz full-fat cream cheese 75g/2¾oz caster sugar 1 tsp vanilla bean paste 1 unwaxed lime, finely grated zest only 300g tin alphonso mango purée 150ml/¼ pint double cream 1 leaf platinum grade leaf gelatine150g/5½oz mango purée1 unwaxed lime, juice only1 large ripe mango, peeled and thinly sliced 1 leaf platinum grade leaf gelatine 150g/5½oz mango purée 1 unwaxed lime, juice only 1 large ripe mango, peeled and thinly sliced Method Grease and line a 20cm/8in springform tin with baking paper.Crush the biscuits in a freezer bag and bash with a rolling pin until they are reduced to sand-like crumbs – alternatively pulse the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs, cinnamon and cardamom and mix to thoroughly combine. Firmly press the crumbs into the base of the prepared tin and flatten into an even layer using the back of spoon or base of a flat-bottomed glass. Chill for 30 minutes while you prepare the filling.Melt the white chocolate in a heatproof bowl over a saucepan of barely simmering water, remove from the heat and leave to cool slightly. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft and floppy.In a large mixing bowl, beat together the cream cheese, caster sugar, vanilla and lime zest until smooth and creamy. Add the mango purée, melted white chocolate and half of the double cream and whisk until smooth and thoroughly combined. Heat the remaining cream until just boiling (either in a heat-proof jug in the microwave or a small saucepan over a medium heat). Drain the gelatine leaves, squeezing out any excess water, add to the hot cream and whisk until melted. Pour into the cheesecake mixture and whisk to combine. Spoon the mixture onto the chilled biscuit base, spread level and tap the tin on the work surface to knock out any large air bubbles. Cover and chill for at least 4 hours, but preferably overnight, until set.To make the topping, soak the gelatine leaf in cold water for 5 minutes until soft and floppy. Pour half of the mango purée into a bowl, add the lime juice and 2 tablespoons cold water. Heat the remaining mango purée until just below boiling and remove from the heat. Drain the gelatine, squeeze out any excess water and add to the hot purée. Whisk until the gelatine has melted and then add the purée and lime mixture. Whisk to combine and then pour over the top of the cheesecake in an even layer. Return to the fridge for a further 30 minutes–1 hour until set.Carefully remove the cheesecake from the tin and peel off the baking paper. Arrange the mango slices on top and serve. Grease and line a 20cm/8in springform tin with baking paper. Grease and line a 20cm/8in springform tin with baking paper. Crush the biscuits in a freezer bag and bash with a rolling pin until they are reduced to sand-like crumbs – alternatively pulse the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs, cinnamon and cardamom and mix to thoroughly combine. Firmly press the crumbs into the base of the prepared tin and flatten into an even layer using the back of spoon or base of a flat-bottomed glass. Chill for 30 minutes while you prepare the filling. Crush the biscuits in a freezer bag and bash with a rolling pin until they are reduced to sand-like crumbs – alternatively pulse the biscuits in a food processor. Pour the melted butter into a mixing bowl, add the biscuit crumbs, cinnamon and cardamom and mix to thoroughly combine. Firmly press the crumbs into the base of the prepared tin and flatten into an even layer using the back of spoon or base of a flat-bottomed glass. Chill for 30 minutes while you prepare the filling. Melt the white chocolate in a heatproof bowl over a saucepan of barely simmering water, remove from the heat and leave to cool slightly. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft and floppy. Melt the white chocolate in a heatproof bowl over a saucepan of barely simmering water, remove from the heat and leave to cool slightly. Soak the gelatine leaves in a bowl of cold water for 5 minutes until soft and floppy. In a large mixing bowl, beat together the cream cheese, caster sugar, vanilla and lime zest until smooth and creamy. Add the mango purée, melted white chocolate and half of the double cream and whisk until smooth and thoroughly combined. In a large mixing bowl, beat together the cream cheese, caster sugar, vanilla and lime zest until smooth and creamy. Add the mango purée, melted white chocolate and half of the double cream and whisk until smooth and thoroughly combined. Heat the remaining cream until just boiling (either in a heat-proof jug in the microwave or a small saucepan over a medium heat). Drain the gelatine leaves, squeezing out any excess water, add to the hot cream and whisk until melted. Pour into the cheesecake mixture and whisk to combine. Heat the remaining cream until just boiling (either in a heat-proof jug in the microwave or a small saucepan over a medium heat). Drain the gelatine leaves, squeezing out any excess water, add to the hot cream and whisk until melted. Pour into the cheesecake mixture and whisk to combine. Spoon the mixture onto the chilled biscuit base, spread level and tap the tin on the work surface to knock out any large air bubbles. Cover and chill for at least 4 hours, but preferably overnight, until set. Spoon the mixture onto the chilled biscuit base, spread level and tap the tin on the work surface to knock out any large air bubbles. Cover and chill for at least 4 hours, but preferably overnight, until set. To make the topping, soak the gelatine leaf in cold water for 5 minutes until soft and floppy. Pour half of the mango purée into a bowl, add the lime juice and 2 tablespoons cold water. Heat the remaining mango purée until just below boiling and remove from the heat. Drain the gelatine, squeeze out any excess water and add to the hot purée. Whisk until the gelatine has melted and then add the purée and lime mixture. Whisk to combine and then pour over the top of the cheesecake in an even layer. Return to the fridge for a further 30 minutes–1 hour until set. To make the topping, soak the gelatine leaf in cold water for 5 minutes until soft and floppy. Pour half of the mango purée into a bowl, add the lime juice and 2 tablespoons cold water. Heat the remaining mango purée until just below boiling and remove from the heat. Drain the gelatine, squeeze out any excess water and add to the hot purée. Whisk until the gelatine has melted and then add the purée and lime mixture. Whisk to combine and then pour over the top of the cheesecake in an even layer. Return to the fridge for a further 30 minutes–1 hour until set. Carefully remove the cheesecake from the tin and peel off the baking paper. Arrange the mango slices on top and serve. Carefully remove the cheesecake from the tin and peel off the baking paper. Arrange the mango slices on top and serve."
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} | 16b4caa688eb541b952a47dc84ce36817253271ae32fcef805df40f2b18aebe6 | Boozy chocolate mousses with raspberry sauce recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_amaretto_34899_16x9.jpg These delicious milk chocolate mousses are laced with amaretto and can be made a day ahead and chilled in the fridge, or use the freezer for a quicker set. 150g/5½oz milk chocolate, broken into pieces (see tip)2 tbsp amaretto, or to taste 3 free-range eggs, separated 150g/5½oz milk chocolate, broken into pieces (see tip) 2 tbsp amaretto, or to taste 3 free-range eggs, separated 150g/5½oz raspberries1 tbsp amaretto2 tbsp freshly squeezed orange juice½–1 tsp caster sugar 150g/5½oz raspberries 1 tbsp amaretto 2 tbsp freshly squeezed orange juice ½–1 tsp caster sugar Method For the mousses, place the chocolate in a large heatproof bowl sat over a saucepan of gently simmering water, making sure the water does not touch the bowl. Allow the chocolate to melt and then leave to cool slightly. Stir the amaretto into the melted chocolate and add the egg yolks. Whisk together to combine. In a separate large bowl, whisk the egg whites using an electric hand whisk until foamy and thickened. Stir 1 tablespoon of egg white into the chocolate mixture and stir to combine. Then carefully fold the rest into the chocolate mixture, using a large metal spoon and being careful not to knock out too much air. Divide the mixture between four ramekins or glasses and transfer to the fridge to chill for at least 4 hours. For the raspberry sauce, reserve 8 raspberries for decoration and soak them in a small bowl with the amaretto. Heat the remaining raspberries in a saucepan with 2 tablespoons of the orange juice. Add the caster sugar to taste – it should still be sharp enough to cut through the sweetness of the chocolate mousse. Heat and stir gently for a few minutes, until the raspberries have collapsed. Remove from the heat and pass through a fine sieve to remove any seeds. Return to the pan and heat gently for a minute or two until slightly reduced. To serve, arrange the amaretto-soaked raspberries on top of the chocolate mousses and drizzle over the raspberry sauce. For the mousses, place the chocolate in a large heatproof bowl sat over a saucepan of gently simmering water, making sure the water does not touch the bowl. Allow the chocolate to melt and then leave to cool slightly. Stir the amaretto into the melted chocolate and add the egg yolks. Whisk together to combine. For the mousses, place the chocolate in a large heatproof bowl sat over a saucepan of gently simmering water, making sure the water does not touch the bowl. Allow the chocolate to melt and then leave to cool slightly. Stir the amaretto into the melted chocolate and add the egg yolks. Whisk together to combine. In a separate large bowl, whisk the egg whites using an electric hand whisk until foamy and thickened. Stir 1 tablespoon of egg white into the chocolate mixture and stir to combine. Then carefully fold the rest into the chocolate mixture, using a large metal spoon and being careful not to knock out too much air. Divide the mixture between four ramekins or glasses and transfer to the fridge to chill for at least 4 hours. In a separate large bowl, whisk the egg whites using an electric hand whisk until foamy and thickened. Stir 1 tablespoon of egg white into the chocolate mixture and stir to combine. Then carefully fold the rest into the chocolate mixture, using a large metal spoon and being careful not to knock out too much air. Divide the mixture between four ramekins or glasses and transfer to the fridge to chill for at least 4 hours. For the raspberry sauce, reserve 8 raspberries for decoration and soak them in a small bowl with the amaretto. Heat the remaining raspberries in a saucepan with 2 tablespoons of the orange juice. Add the caster sugar to taste – it should still be sharp enough to cut through the sweetness of the chocolate mousse. Heat and stir gently for a few minutes, until the raspberries have collapsed. Remove from the heat and pass through a fine sieve to remove any seeds. Return to the pan and heat gently for a minute or two until slightly reduced. For the raspberry sauce, reserve 8 raspberries for decoration and soak them in a small bowl with the amaretto. Heat the remaining raspberries in a saucepan with 2 tablespoons of the orange juice. Add the caster sugar to taste – it should still be sharp enough to cut through the sweetness of the chocolate mousse. Heat and stir gently for a few minutes, until the raspberries have collapsed. Remove from the heat and pass through a fine sieve to remove any seeds. Return to the pan and heat gently for a minute or two until slightly reduced. To serve, arrange the amaretto-soaked raspberries on top of the chocolate mousses and drizzle over the raspberry sauce. To serve, arrange the amaretto-soaked raspberries on top of the chocolate mousses and drizzle over the raspberry sauce. Recipe tips If it's crucial the recipe is gluten free, check the ingredients on your chocolate. If you need to speed up the chilling time, put the mousses in the freezer. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_and_amaretto_34899",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Boozy chocolate mousses with raspberry sauce recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_amaretto_34899_16x9.jpg These delicious milk chocolate mousses are laced with amaretto and can be made a day ahead and chilled in the fridge, or use the freezer for a quicker set. 150g/5½oz milk chocolate, broken into pieces (see tip)2 tbsp amaretto, or to taste 3 free-range eggs, separated 150g/5½oz milk chocolate, broken into pieces (see tip) 2 tbsp amaretto, or to taste 3 free-range eggs, separated 150g/5½oz raspberries1 tbsp amaretto2 tbsp freshly squeezed orange juice½–1 tsp caster sugar 150g/5½oz raspberries 1 tbsp amaretto 2 tbsp freshly squeezed orange juice ½–1 tsp caster sugar Method For the mousses, place the chocolate in a large heatproof bowl sat over a saucepan of gently simmering water, making sure the water does not touch the bowl. Allow the chocolate to melt and then leave to cool slightly. Stir the amaretto into the melted chocolate and add the egg yolks. Whisk together to combine. In a separate large bowl, whisk the egg whites using an electric hand whisk until foamy and thickened. Stir 1 tablespoon of egg white into the chocolate mixture and stir to combine. Then carefully fold the rest into the chocolate mixture, using a large metal spoon and being careful not to knock out too much air. Divide the mixture between four ramekins or glasses and transfer to the fridge to chill for at least 4 hours. For the raspberry sauce, reserve 8 raspberries for decoration and soak them in a small bowl with the amaretto. Heat the remaining raspberries in a saucepan with 2 tablespoons of the orange juice. Add the caster sugar to taste – it should still be sharp enough to cut through the sweetness of the chocolate mousse. Heat and stir gently for a few minutes, until the raspberries have collapsed. Remove from the heat and pass through a fine sieve to remove any seeds. Return to the pan and heat gently for a minute or two until slightly reduced. To serve, arrange the amaretto-soaked raspberries on top of the chocolate mousses and drizzle over the raspberry sauce. For the mousses, place the chocolate in a large heatproof bowl sat over a saucepan of gently simmering water, making sure the water does not touch the bowl. Allow the chocolate to melt and then leave to cool slightly. Stir the amaretto into the melted chocolate and add the egg yolks. Whisk together to combine. For the mousses, place the chocolate in a large heatproof bowl sat over a saucepan of gently simmering water, making sure the water does not touch the bowl. Allow the chocolate to melt and then leave to cool slightly. Stir the amaretto into the melted chocolate and add the egg yolks. Whisk together to combine. In a separate large bowl, whisk the egg whites using an electric hand whisk until foamy and thickened. Stir 1 tablespoon of egg white into the chocolate mixture and stir to combine. Then carefully fold the rest into the chocolate mixture, using a large metal spoon and being careful not to knock out too much air. Divide the mixture between four ramekins or glasses and transfer to the fridge to chill for at least 4 hours. In a separate large bowl, whisk the egg whites using an electric hand whisk until foamy and thickened. Stir 1 tablespoon of egg white into the chocolate mixture and stir to combine. Then carefully fold the rest into the chocolate mixture, using a large metal spoon and being careful not to knock out too much air. Divide the mixture between four ramekins or glasses and transfer to the fridge to chill for at least 4 hours. For the raspberry sauce, reserve 8 raspberries for decoration and soak them in a small bowl with the amaretto. Heat the remaining raspberries in a saucepan with 2 tablespoons of the orange juice. Add the caster sugar to taste – it should still be sharp enough to cut through the sweetness of the chocolate mousse. Heat and stir gently for a few minutes, until the raspberries have collapsed. Remove from the heat and pass through a fine sieve to remove any seeds. Return to the pan and heat gently for a minute or two until slightly reduced. For the raspberry sauce, reserve 8 raspberries for decoration and soak them in a small bowl with the amaretto. Heat the remaining raspberries in a saucepan with 2 tablespoons of the orange juice. Add the caster sugar to taste – it should still be sharp enough to cut through the sweetness of the chocolate mousse. Heat and stir gently for a few minutes, until the raspberries have collapsed. Remove from the heat and pass through a fine sieve to remove any seeds. Return to the pan and heat gently for a minute or two until slightly reduced. To serve, arrange the amaretto-soaked raspberries on top of the chocolate mousses and drizzle over the raspberry sauce. To serve, arrange the amaretto-soaked raspberries on top of the chocolate mousses and drizzle over the raspberry sauce. Recipe tips If it's crucial the recipe is gluten free, check the ingredients on your chocolate. If you need to speed up the chilling time, put the mousses in the freezer."
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} | 966c654e7337fac124ed544d7ae4b2f478d4bca6d8280990d4a1fde014e118dd | Chocolate orange tart recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_orange_tart_89546_16x9.jpg This chocolate tart has orange all the way through – in the chocolate pastry, the filling and the zest flecked through the whipped cream. Serve it chilled or warm. 200g/7oz plain flour, plus extra for dusting3 tbsp cocoa powder50g/1¾oz icing sugar1 orange, grated zest 150g/5½oz unsalted butter, chilled and cut into small pieces1 free-range egg, beaten 200g/7oz plain flour, plus extra for dusting 3 tbsp cocoa powder 50g/1¾oz icing sugar 1 orange, grated zest 150g/5½oz unsalted butter, chilled and cut into small pieces 1 free-range egg, beaten 300ml/½ pint double cream2 oranges, grated zest only150g/5½oz dark chocolate (70 per cent cocoa solids), broken into pieces75g/2½oz milk chocolate, broken into pieces1 tsp vanilla extract1 tbsp triple sec2 free-range eggs, beaten 300ml/½ pint double cream 2 oranges, grated zest only 150g/5½oz dark chocolate (70 per cent cocoa solids), broken into pieces 75g/2½oz milk chocolate, broken into pieces 1 tsp vanilla extract 1 tbsp triple sec 2 free-range eggs, beaten 300ml/½ pint double cream1 orange, grated zest only1 tbsp triple seccocoa powder, for dusting 300ml/½ pint double cream 1 orange, grated zest only 1 tbsp triple sec cocoa powder, for dusting Method For the pastry, sift the flour, cocoa powder and icing sugar into the bowl of a food processor. Add the orange zest and chilled butter and blitz until the mixture resembles fine breadcrumbs. (Alternatively, rub the butter into the dry ingredients using your fingertips.) Add the egg and use your hands to bring the dough together until it forms a smooth ball. If it is still crumbly, add one or two drops of water, being careful not to overdo it. Flatten the ball, wrap in cling film and refrigerate for 30 minutes until well chilled, but still pliable.Preheat the oven to 200C/180C Fan/Gas 6.Dust your work surface lightly with flour. Roll out the pastry to about 3mm/⅛in thick and use to line a 24cm/9½in round fluted loose-bottomed tart tin. Cover and chill for 15 minutes. Prick the base of the pastry all over with a fork, line with baking paper, fill with baking beans and blind bake for 20 minutes. Remove the paper and beans and bake for a further 5 minutes, or until the pastry is cooked through and biscuity.For the filling, put the cream and orange zest in a saucepan and cook over a medium heat until barely simmering. Add the dark and milk chocolate, vanilla and triple sec and stir until the chocolate has melted. Remove from the heat. Add the beaten eggs and immediately begin whisking very quickly until the mixture is smooth and thick. It is important you don’t delay here, otherwise the eggs will scramble and the mixture will not be smooth.Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set. Remove from the oven and leave to cool completely, then refrigerate for at least 1 hour or until well chilled. Alternatively, the tart can be served warm.For the triple sec cream topping, put the cream, orange zest and liqueur in a bowl and whisk until soft peaks form when the whisk is removed. Slice the tart and serve with a dollop of the cream and a dusting of cocoa. For the pastry, sift the flour, cocoa powder and icing sugar into the bowl of a food processor. Add the orange zest and chilled butter and blitz until the mixture resembles fine breadcrumbs. (Alternatively, rub the butter into the dry ingredients using your fingertips.) Add the egg and use your hands to bring the dough together until it forms a smooth ball. If it is still crumbly, add one or two drops of water, being careful not to overdo it. Flatten the ball, wrap in cling film and refrigerate for 30 minutes until well chilled, but still pliable. For the pastry, sift the flour, cocoa powder and icing sugar into the bowl of a food processor. Add the orange zest and chilled butter and blitz until the mixture resembles fine breadcrumbs. (Alternatively, rub the butter into the dry ingredients using your fingertips.) Add the egg and use your hands to bring the dough together until it forms a smooth ball. If it is still crumbly, add one or two drops of water, being careful not to overdo it. Flatten the ball, wrap in cling film and refrigerate for 30 minutes until well chilled, but still pliable. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Dust your work surface lightly with flour. Roll out the pastry to about 3mm/⅛in thick and use to line a 24cm/9½in round fluted loose-bottomed tart tin. Cover and chill for 15 minutes. Prick the base of the pastry all over with a fork, line with baking paper, fill with baking beans and blind bake for 20 minutes. Remove the paper and beans and bake for a further 5 minutes, or until the pastry is cooked through and biscuity. Dust your work surface lightly with flour. Roll out the pastry to about 3mm/⅛in thick and use to line a 24cm/9½in round fluted loose-bottomed tart tin. Cover and chill for 15 minutes. Prick the base of the pastry all over with a fork, line with baking paper, fill with baking beans and blind bake for 20 minutes. Remove the paper and beans and bake for a further 5 minutes, or until the pastry is cooked through and biscuity. For the filling, put the cream and orange zest in a saucepan and cook over a medium heat until barely simmering. Add the dark and milk chocolate, vanilla and triple sec and stir until the chocolate has melted. Remove from the heat. Add the beaten eggs and immediately begin whisking very quickly until the mixture is smooth and thick. It is important you don’t delay here, otherwise the eggs will scramble and the mixture will not be smooth. For the filling, put the cream and orange zest in a saucepan and cook over a medium heat until barely simmering. Add the dark and milk chocolate, vanilla and triple sec and stir until the chocolate has melted. Remove from the heat. Add the beaten eggs and immediately begin whisking very quickly until the mixture is smooth and thick. It is important you don’t delay here, otherwise the eggs will scramble and the mixture will not be smooth. Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set. Remove from the oven and leave to cool completely, then refrigerate for at least 1 hour or until well chilled. Alternatively, the tart can be served warm. Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set. Remove from the oven and leave to cool completely, then refrigerate for at least 1 hour or until well chilled. Alternatively, the tart can be served warm. For the triple sec cream topping, put the cream, orange zest and liqueur in a bowl and whisk until soft peaks form when the whisk is removed. Slice the tart and serve with a dollop of the cream and a dusting of cocoa. For the triple sec cream topping, put the cream, orange zest and liqueur in a bowl and whisk until soft peaks form when the whisk is removed. Slice the tart and serve with a dollop of the cream and a dusting of cocoa. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_orange_tart_89546",
"type": "HowTo",
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"title": "Chocolate orange tart recipe",
"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_orange_tart_89546_16x9.jpg This chocolate tart has orange all the way through – in the chocolate pastry, the filling and the zest flecked through the whipped cream. Serve it chilled or warm. 200g/7oz plain flour, plus extra for dusting3 tbsp cocoa powder50g/1¾oz icing sugar1 orange, grated zest 150g/5½oz unsalted butter, chilled and cut into small pieces1 free-range egg, beaten 200g/7oz plain flour, plus extra for dusting 3 tbsp cocoa powder 50g/1¾oz icing sugar 1 orange, grated zest 150g/5½oz unsalted butter, chilled and cut into small pieces 1 free-range egg, beaten 300ml/½ pint double cream2 oranges, grated zest only150g/5½oz dark chocolate (70 per cent cocoa solids), broken into pieces75g/2½oz milk chocolate, broken into pieces1 tsp vanilla extract1 tbsp triple sec2 free-range eggs, beaten 300ml/½ pint double cream 2 oranges, grated zest only 150g/5½oz dark chocolate (70 per cent cocoa solids), broken into pieces 75g/2½oz milk chocolate, broken into pieces 1 tsp vanilla extract 1 tbsp triple sec 2 free-range eggs, beaten 300ml/½ pint double cream1 orange, grated zest only1 tbsp triple seccocoa powder, for dusting 300ml/½ pint double cream 1 orange, grated zest only 1 tbsp triple sec cocoa powder, for dusting Method For the pastry, sift the flour, cocoa powder and icing sugar into the bowl of a food processor. Add the orange zest and chilled butter and blitz until the mixture resembles fine breadcrumbs. (Alternatively, rub the butter into the dry ingredients using your fingertips.) Add the egg and use your hands to bring the dough together until it forms a smooth ball. If it is still crumbly, add one or two drops of water, being careful not to overdo it. Flatten the ball, wrap in cling film and refrigerate for 30 minutes until well chilled, but still pliable.Preheat the oven to 200C/180C Fan/Gas 6.Dust your work surface lightly with flour. Roll out the pastry to about 3mm/⅛in thick and use to line a 24cm/9½in round fluted loose-bottomed tart tin. Cover and chill for 15 minutes. Prick the base of the pastry all over with a fork, line with baking paper, fill with baking beans and blind bake for 20 minutes. Remove the paper and beans and bake for a further 5 minutes, or until the pastry is cooked through and biscuity.For the filling, put the cream and orange zest in a saucepan and cook over a medium heat until barely simmering. Add the dark and milk chocolate, vanilla and triple sec and stir until the chocolate has melted. Remove from the heat. Add the beaten eggs and immediately begin whisking very quickly until the mixture is smooth and thick. It is important you don’t delay here, otherwise the eggs will scramble and the mixture will not be smooth.Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set. Remove from the oven and leave to cool completely, then refrigerate for at least 1 hour or until well chilled. Alternatively, the tart can be served warm.For the triple sec cream topping, put the cream, orange zest and liqueur in a bowl and whisk until soft peaks form when the whisk is removed. Slice the tart and serve with a dollop of the cream and a dusting of cocoa. For the pastry, sift the flour, cocoa powder and icing sugar into the bowl of a food processor. Add the orange zest and chilled butter and blitz until the mixture resembles fine breadcrumbs. (Alternatively, rub the butter into the dry ingredients using your fingertips.) Add the egg and use your hands to bring the dough together until it forms a smooth ball. If it is still crumbly, add one or two drops of water, being careful not to overdo it. Flatten the ball, wrap in cling film and refrigerate for 30 minutes until well chilled, but still pliable. For the pastry, sift the flour, cocoa powder and icing sugar into the bowl of a food processor. Add the orange zest and chilled butter and blitz until the mixture resembles fine breadcrumbs. (Alternatively, rub the butter into the dry ingredients using your fingertips.) Add the egg and use your hands to bring the dough together until it forms a smooth ball. If it is still crumbly, add one or two drops of water, being careful not to overdo it. Flatten the ball, wrap in cling film and refrigerate for 30 minutes until well chilled, but still pliable. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Dust your work surface lightly with flour. Roll out the pastry to about 3mm/⅛in thick and use to line a 24cm/9½in round fluted loose-bottomed tart tin. Cover and chill for 15 minutes. Prick the base of the pastry all over with a fork, line with baking paper, fill with baking beans and blind bake for 20 minutes. Remove the paper and beans and bake for a further 5 minutes, or until the pastry is cooked through and biscuity. Dust your work surface lightly with flour. Roll out the pastry to about 3mm/⅛in thick and use to line a 24cm/9½in round fluted loose-bottomed tart tin. Cover and chill for 15 minutes. Prick the base of the pastry all over with a fork, line with baking paper, fill with baking beans and blind bake for 20 minutes. Remove the paper and beans and bake for a further 5 minutes, or until the pastry is cooked through and biscuity. For the filling, put the cream and orange zest in a saucepan and cook over a medium heat until barely simmering. Add the dark and milk chocolate, vanilla and triple sec and stir until the chocolate has melted. Remove from the heat. Add the beaten eggs and immediately begin whisking very quickly until the mixture is smooth and thick. It is important you don’t delay here, otherwise the eggs will scramble and the mixture will not be smooth. For the filling, put the cream and orange zest in a saucepan and cook over a medium heat until barely simmering. Add the dark and milk chocolate, vanilla and triple sec and stir until the chocolate has melted. Remove from the heat. Add the beaten eggs and immediately begin whisking very quickly until the mixture is smooth and thick. It is important you don’t delay here, otherwise the eggs will scramble and the mixture will not be smooth. Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set. Remove from the oven and leave to cool completely, then refrigerate for at least 1 hour or until well chilled. Alternatively, the tart can be served warm. Pour the mixture into the baked tart shell and bake for 12 minutes, or until just set. Remove from the oven and leave to cool completely, then refrigerate for at least 1 hour or until well chilled. Alternatively, the tart can be served warm. For the triple sec cream topping, put the cream, orange zest and liqueur in a bowl and whisk until soft peaks form when the whisk is removed. Slice the tart and serve with a dollop of the cream and a dusting of cocoa. For the triple sec cream topping, put the cream, orange zest and liqueur in a bowl and whisk until soft peaks form when the whisk is removed. Slice the tart and serve with a dollop of the cream and a dusting of cocoa."
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} | ead5bbbe87cad14bcd35b8395307e1584537157dae34bb3839c746a6a75d1c11 | Chocolate volcanoes recipe
An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_volcanoes_37330_16x9.jpg Paul's version of the classic chocolate fondant is all about timing. Don’t let the puddings bake to the point that their surface begins to crack, as this means the centres are starting to cook. 2-3 tbsp cocoa powder, for dusting165g/5¾oz dark chocolate (70 percent cocoa solids), chopped into small pieces165g/5¾oz unsalted butter, cut into small pieces, plus extra for greasing3 medium free-range eggs3 medium free-range egg yolks85g/3oz caster sugar2 tbsp plain flourdouble cream, to serve 2-3 tbsp cocoa powder, for dusting 165g/5¾oz dark chocolate (70 percent cocoa solids), chopped into small pieces 165g/5¾oz unsalted butter, cut into small pieces, plus extra for greasing 3 medium free-range eggs 3 medium free-range egg yolks 85g/3oz caster sugar 2 tbsp plain flour double cream, to serve Method Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes.Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Set aside to cool slightly.Using an electric whisk, whisk the eggs, egg yolks and caster sugar together for several minutes until a thick, pale mousse-like consistency.Carefully fold the cooled melted chocolate and butter into the egg and sugar mix. Finally fold in the flour carefully so as not to knock any air out of the mixture.Divide the mixture equally between the prepared moulds. Place in the fridge for at least two hours or until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them.Preheat the oven to 200C (180C fan)/400F/Gas 6. Place the puddings on a baking tray and bake for eight minutes, or until the puddings are risen but not cracked. Turn out the puddings on to individual plates and serve, with pouring cream. Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes. Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Set aside to cool slightly. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Set aside to cool slightly. Using an electric whisk, whisk the eggs, egg yolks and caster sugar together for several minutes until a thick, pale mousse-like consistency. Using an electric whisk, whisk the eggs, egg yolks and caster sugar together for several minutes until a thick, pale mousse-like consistency. Carefully fold the cooled melted chocolate and butter into the egg and sugar mix. Finally fold in the flour carefully so as not to knock any air out of the mixture. Carefully fold the cooled melted chocolate and butter into the egg and sugar mix. Finally fold in the flour carefully so as not to knock any air out of the mixture. Divide the mixture equally between the prepared moulds. Place in the fridge for at least two hours or until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them. Divide the mixture equally between the prepared moulds. Place in the fridge for at least two hours or until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them. Preheat the oven to 200C (180C fan)/400F/Gas 6. Place the puddings on a baking tray and bake for eight minutes, or until the puddings are risen but not cracked. Preheat the oven to 200C (180C fan)/400F/Gas 6. Place the puddings on a baking tray and bake for eight minutes, or until the puddings are risen but not cracked. Turn out the puddings on to individual plates and serve, with pouring cream. Turn out the puddings on to individual plates and serve, with pouring cream. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_volcanoes_37330",
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"title": "Chocolate volcanoes recipe",
"content": "An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_volcanoes_37330_16x9.jpg Paul's version of the classic chocolate fondant is all about timing. Don’t let the puddings bake to the point that their surface begins to crack, as this means the centres are starting to cook. 2-3 tbsp cocoa powder, for dusting165g/5¾oz dark chocolate (70 percent cocoa solids), chopped into small pieces165g/5¾oz unsalted butter, cut into small pieces, plus extra for greasing3 medium free-range eggs3 medium free-range egg yolks85g/3oz caster sugar2 tbsp plain flourdouble cream, to serve 2-3 tbsp cocoa powder, for dusting 165g/5¾oz dark chocolate (70 percent cocoa solids), chopped into small pieces 165g/5¾oz unsalted butter, cut into small pieces, plus extra for greasing 3 medium free-range eggs 3 medium free-range egg yolks 85g/3oz caster sugar 2 tbsp plain flour double cream, to serve Method Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes.Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Set aside to cool slightly.Using an electric whisk, whisk the eggs, egg yolks and caster sugar together for several minutes until a thick, pale mousse-like consistency.Carefully fold the cooled melted chocolate and butter into the egg and sugar mix. Finally fold in the flour carefully so as not to knock any air out of the mixture.Divide the mixture equally between the prepared moulds. Place in the fridge for at least two hours or until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them.Preheat the oven to 200C (180C fan)/400F/Gas 6. Place the puddings on a baking tray and bake for eight minutes, or until the puddings are risen but not cracked. Turn out the puddings on to individual plates and serve, with pouring cream. Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes. Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Set aside to cool slightly. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Set aside to cool slightly. Using an electric whisk, whisk the eggs, egg yolks and caster sugar together for several minutes until a thick, pale mousse-like consistency. Using an electric whisk, whisk the eggs, egg yolks and caster sugar together for several minutes until a thick, pale mousse-like consistency. Carefully fold the cooled melted chocolate and butter into the egg and sugar mix. Finally fold in the flour carefully so as not to knock any air out of the mixture. Carefully fold the cooled melted chocolate and butter into the egg and sugar mix. Finally fold in the flour carefully so as not to knock any air out of the mixture. Divide the mixture equally between the prepared moulds. Place in the fridge for at least two hours or until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them. Divide the mixture equally between the prepared moulds. Place in the fridge for at least two hours or until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them. Preheat the oven to 200C (180C fan)/400F/Gas 6. Place the puddings on a baking tray and bake for eight minutes, or until the puddings are risen but not cracked. Preheat the oven to 200C (180C fan)/400F/Gas 6. Place the puddings on a baking tray and bake for eight minutes, or until the puddings are risen but not cracked. Turn out the puddings on to individual plates and serve, with pouring cream. Turn out the puddings on to individual plates and serve, with pouring cream."
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} | 18ea37d83c5a27cd8526c3eaaa5022206ccbb02655669d477f8c90567ffa4ff1 | Blueberry galette with chocolate peanut ice cream recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/blueberry_galette_with_46523_16x9.jpg These galettes are great for entertaining - serve with ready-made vanilla ice cream if you don’t want to make your own. Equipment and preparation: for this recipe you will need an ice cream maker. 300ml/10½fl oz full-fat milk200ml/7fl oz double cream75g/2½oz caster sugar6 free-range egg yolks3 chocolate and peanut bars, chopped 300ml/10½fl oz full-fat milk 200ml/7fl oz double cream 75g/2½oz caster sugar 6 free-range egg yolks 3 chocolate and peanut bars, chopped 200g/7oz plain flour, plus extra for dusting150g/5½oz unsalted butter, chopped75g/2½oz caster sugar2 free-range egg yolks400g/14oz fresh blueberries1 vanilla pod, split in half lengthways, seeds scraped out 2 tbsp cornflour1 lemon, juice only2 tbsp demerara sugar 200g/7oz plain flour, plus extra for dusting 150g/5½oz unsalted butter, chopped 75g/2½oz caster sugar 2 free-range egg yolks 400g/14oz fresh blueberries 1 vanilla pod, split in half lengthways, seeds scraped out 2 tbsp cornflour 1 lemon, juice only 2 tbsp demerara sugar Method For the instant chocolate ice cream, heat the milk and cream in a saucepan until just simmering. Whisk the caster sugar and egg yolks together in a bowl until pale and fluffy.Slowly pour the warm cream mixture onto the egg mixture, whisking continuously. Return the mixture to the saucepan and continue to cook over a low heat, whisking continuously, until it thickens enough to coat the back of a spoon. Add the chopped chocolate bars and stir until melted. Set aside to cool, then chill in the fridge. Transfer the chilled custard to an ice cream machine and churn until frozen, then freeze until needed in an airtight container.For the galettes, in a bowl, rub together the flour, butter and 25g/1oz of the caster sugar using your fingertips, until the mixture resembles breadcrumbs. Add one of the egg yolks and stir the mixture until it comes together as a dough. Turn the dough out onto a lightly floured work surface and knead until smooth. Flatten the dough to a 2cm/1in-thick disc, then wrap in cling film and chill in the fridge for 30 minutes.Meanwhile, in a bowl, stir together the blueberries, vanilla seeds, cornflour, lemon juice and the remaining caster sugar. Set aside.Roll the chilled pastry out on a lightly floured surface to a thickness of 5mm/¼in. Cut eight 12cm/5in discs from the pastry and place them onto a baking tray lined with baking parchment. Pinch or fold the edges of each pastry disc to create pastry cases, then brush all over with the remaining egg yolk. Spoon in the blueberries and sprinkle over the demerara sugar. Chill in the fridge for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Bake the galettes in the oven for 20-25 minutes, or until crisp and golden-brown.To serve, place the warm galettes on serving plates and place a scoop of ice cream on top of each. For the instant chocolate ice cream, heat the milk and cream in a saucepan until just simmering. Whisk the caster sugar and egg yolks together in a bowl until pale and fluffy. For the instant chocolate ice cream, heat the milk and cream in a saucepan until just simmering. Whisk the caster sugar and egg yolks together in a bowl until pale and fluffy. Slowly pour the warm cream mixture onto the egg mixture, whisking continuously. Slowly pour the warm cream mixture onto the egg mixture, whisking continuously. Return the mixture to the saucepan and continue to cook over a low heat, whisking continuously, until it thickens enough to coat the back of a spoon. Add the chopped chocolate bars and stir until melted. Set aside to cool, then chill in the fridge. Return the mixture to the saucepan and continue to cook over a low heat, whisking continuously, until it thickens enough to coat the back of a spoon. Add the chopped chocolate bars and stir until melted. Set aside to cool, then chill in the fridge. Transfer the chilled custard to an ice cream machine and churn until frozen, then freeze until needed in an airtight container. Transfer the chilled custard to an ice cream machine and churn until frozen, then freeze until needed in an airtight container. For the galettes, in a bowl, rub together the flour, butter and 25g/1oz of the caster sugar using your fingertips, until the mixture resembles breadcrumbs. For the galettes, in a bowl, rub together the flour, butter and 25g/1oz of the caster sugar using your fingertips, until the mixture resembles breadcrumbs. Add one of the egg yolks and stir the mixture until it comes together as a dough. Turn the dough out onto a lightly floured work surface and knead until smooth. Flatten the dough to a 2cm/1in-thick disc, then wrap in cling film and chill in the fridge for 30 minutes. Add one of the egg yolks and stir the mixture until it comes together as a dough. Turn the dough out onto a lightly floured work surface and knead until smooth. Flatten the dough to a 2cm/1in-thick disc, then wrap in cling film and chill in the fridge for 30 minutes. Meanwhile, in a bowl, stir together the blueberries, vanilla seeds, cornflour, lemon juice and the remaining caster sugar. Set aside. Meanwhile, in a bowl, stir together the blueberries, vanilla seeds, cornflour, lemon juice and the remaining caster sugar. Set aside. Roll the chilled pastry out on a lightly floured surface to a thickness of 5mm/¼in. Cut eight 12cm/5in discs from the pastry and place them onto a baking tray lined with baking parchment. Pinch or fold the edges of each pastry disc to create pastry cases, then brush all over with the remaining egg yolk. Spoon in the blueberries and sprinkle over the demerara sugar. Chill in the fridge for 30 minutes. Roll the chilled pastry out on a lightly floured surface to a thickness of 5mm/¼in. Cut eight 12cm/5in discs from the pastry and place them onto a baking tray lined with baking parchment. Pinch or fold the edges of each pastry disc to create pastry cases, then brush all over with the remaining egg yolk. Spoon in the blueberries and sprinkle over the demerara sugar. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the galettes in the oven for 20-25 minutes, or until crisp and golden-brown. Bake the galettes in the oven for 20-25 minutes, or until crisp and golden-brown. To serve, place the warm galettes on serving plates and place a scoop of ice cream on top of each. To serve, place the warm galettes on serving plates and place a scoop of ice cream on top of each. | {
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"title": "Blueberry galette with chocolate peanut ice cream recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/blueberry_galette_with_46523_16x9.jpg These galettes are great for entertaining - serve with ready-made vanilla ice cream if you don’t want to make your own. Equipment and preparation: for this recipe you will need an ice cream maker. 300ml/10½fl oz full-fat milk200ml/7fl oz double cream75g/2½oz caster sugar6 free-range egg yolks3 chocolate and peanut bars, chopped 300ml/10½fl oz full-fat milk 200ml/7fl oz double cream 75g/2½oz caster sugar 6 free-range egg yolks 3 chocolate and peanut bars, chopped 200g/7oz plain flour, plus extra for dusting150g/5½oz unsalted butter, chopped75g/2½oz caster sugar2 free-range egg yolks400g/14oz fresh blueberries1 vanilla pod, split in half lengthways, seeds scraped out 2 tbsp cornflour1 lemon, juice only2 tbsp demerara sugar 200g/7oz plain flour, plus extra for dusting 150g/5½oz unsalted butter, chopped 75g/2½oz caster sugar 2 free-range egg yolks 400g/14oz fresh blueberries 1 vanilla pod, split in half lengthways, seeds scraped out 2 tbsp cornflour 1 lemon, juice only 2 tbsp demerara sugar Method For the instant chocolate ice cream, heat the milk and cream in a saucepan until just simmering. Whisk the caster sugar and egg yolks together in a bowl until pale and fluffy.Slowly pour the warm cream mixture onto the egg mixture, whisking continuously. Return the mixture to the saucepan and continue to cook over a low heat, whisking continuously, until it thickens enough to coat the back of a spoon. Add the chopped chocolate bars and stir until melted. Set aside to cool, then chill in the fridge. Transfer the chilled custard to an ice cream machine and churn until frozen, then freeze until needed in an airtight container.For the galettes, in a bowl, rub together the flour, butter and 25g/1oz of the caster sugar using your fingertips, until the mixture resembles breadcrumbs. Add one of the egg yolks and stir the mixture until it comes together as a dough. Turn the dough out onto a lightly floured work surface and knead until smooth. Flatten the dough to a 2cm/1in-thick disc, then wrap in cling film and chill in the fridge for 30 minutes.Meanwhile, in a bowl, stir together the blueberries, vanilla seeds, cornflour, lemon juice and the remaining caster sugar. Set aside.Roll the chilled pastry out on a lightly floured surface to a thickness of 5mm/¼in. Cut eight 12cm/5in discs from the pastry and place them onto a baking tray lined with baking parchment. Pinch or fold the edges of each pastry disc to create pastry cases, then brush all over with the remaining egg yolk. Spoon in the blueberries and sprinkle over the demerara sugar. Chill in the fridge for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Bake the galettes in the oven for 20-25 minutes, or until crisp and golden-brown.To serve, place the warm galettes on serving plates and place a scoop of ice cream on top of each. For the instant chocolate ice cream, heat the milk and cream in a saucepan until just simmering. Whisk the caster sugar and egg yolks together in a bowl until pale and fluffy. For the instant chocolate ice cream, heat the milk and cream in a saucepan until just simmering. Whisk the caster sugar and egg yolks together in a bowl until pale and fluffy. Slowly pour the warm cream mixture onto the egg mixture, whisking continuously. Slowly pour the warm cream mixture onto the egg mixture, whisking continuously. Return the mixture to the saucepan and continue to cook over a low heat, whisking continuously, until it thickens enough to coat the back of a spoon. Add the chopped chocolate bars and stir until melted. Set aside to cool, then chill in the fridge. Return the mixture to the saucepan and continue to cook over a low heat, whisking continuously, until it thickens enough to coat the back of a spoon. Add the chopped chocolate bars and stir until melted. Set aside to cool, then chill in the fridge. Transfer the chilled custard to an ice cream machine and churn until frozen, then freeze until needed in an airtight container. Transfer the chilled custard to an ice cream machine and churn until frozen, then freeze until needed in an airtight container. For the galettes, in a bowl, rub together the flour, butter and 25g/1oz of the caster sugar using your fingertips, until the mixture resembles breadcrumbs. For the galettes, in a bowl, rub together the flour, butter and 25g/1oz of the caster sugar using your fingertips, until the mixture resembles breadcrumbs. Add one of the egg yolks and stir the mixture until it comes together as a dough. Turn the dough out onto a lightly floured work surface and knead until smooth. Flatten the dough to a 2cm/1in-thick disc, then wrap in cling film and chill in the fridge for 30 minutes. Add one of the egg yolks and stir the mixture until it comes together as a dough. Turn the dough out onto a lightly floured work surface and knead until smooth. Flatten the dough to a 2cm/1in-thick disc, then wrap in cling film and chill in the fridge for 30 minutes. Meanwhile, in a bowl, stir together the blueberries, vanilla seeds, cornflour, lemon juice and the remaining caster sugar. Set aside. Meanwhile, in a bowl, stir together the blueberries, vanilla seeds, cornflour, lemon juice and the remaining caster sugar. Set aside. Roll the chilled pastry out on a lightly floured surface to a thickness of 5mm/¼in. Cut eight 12cm/5in discs from the pastry and place them onto a baking tray lined with baking parchment. Pinch or fold the edges of each pastry disc to create pastry cases, then brush all over with the remaining egg yolk. Spoon in the blueberries and sprinkle over the demerara sugar. Chill in the fridge for 30 minutes. Roll the chilled pastry out on a lightly floured surface to a thickness of 5mm/¼in. Cut eight 12cm/5in discs from the pastry and place them onto a baking tray lined with baking parchment. Pinch or fold the edges of each pastry disc to create pastry cases, then brush all over with the remaining egg yolk. Spoon in the blueberries and sprinkle over the demerara sugar. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bake the galettes in the oven for 20-25 minutes, or until crisp and golden-brown. Bake the galettes in the oven for 20-25 minutes, or until crisp and golden-brown. To serve, place the warm galettes on serving plates and place a scoop of ice cream on top of each. To serve, place the warm galettes on serving plates and place a scoop of ice cream on top of each."
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} | 8fbd260be5f1b616f4a92449832c022b7560379aaf4644ce96da101f7a07979e | Pecan toffee cheesecake recipe
Line a baking tray with greaseproof paper and lightly oil a 23cm/9in springform cake tin.Put the pecans and biscuits into a food processor and blend to a coarse powder. Melt the butter in a small pan and pour into the food processor with the motor running. Blend until the biscuits and butter are thoroughly combined. Place the crumb mixture into the cake tin. Spread evenly over the base and press down lightly with the back of a spoon. Place the tin in the fridge and leave the base to set while you make the filling.For the filling, put 200g/7oz of the caster sugar in a saucepan with the cold water and heat gently until the sugar dissolves, stirring occasionally. Bring the liquid to the boil and cook for 4-5 minutes without stirring until the sugar syrup turns a deep golden brown. Swirl the caramel around the pan gently as it bubbles.As soon as the caramel is the colour of toffee, remove from the heat and carefully pour onto the lined baking tray. Tilt the tin so the caramel covers the base evenly. Leave to cool and set. Melt the chocolate in a heatproof bowl over a pan of simmering water. Take off the heat and leave to cool for 20 minutes, but do not allow to set. Preheat the oven to 180C/160C (fan)/Gas 4 and boil a kettle of water.Put the cheese, cream, remaining sugar, egg yolks and eggs in a food processor and blend until smooth. Gradually add the cooled chocolate with the motor running and blend until just mixed. Crush the hardened caramel into small shards using the end of a rolling pin. Fold half of the caramel into the cheese mixture and pour gently on to the biscuit base. (Keep the rest on the tray, lightly covered with clingfilm in a cool place. Do not put in the fridge or the moisture will cause the caramel to soften.)Put a large piece of aluminium foil on the work surface. Place the tin in the centre of the foil and bring up the sides to create a foil bowl around the cheesecake. Place in a medium-sized roasting tin and add enough just-boiled water to rise 2cm/¾in up the sides of the tin. Carefully place the roasting tin in the centre of the oven and bake for 45-50 minutes. The cheesecake is ready when it is almost, but not fully, set. When the cheesecake is ready, turn off the oven but leave the cheesecake inside for a further 30 minutes. (This will help prevent the surface cracking as the cheesecake cools.)Lift the cake tin from the water and peel off the foil. Put the cheesecake in the fridge, cover and chill for at least two hours before serving. To serve, carefully release the tin and slide the cheesecake onto a flat serving plate or cake stand, using a palette knife to help you. Whip the cream until soft peaks form and spoon in big fluffy clouds over the cheesecake. Scatter the remaining shards of caramel on top. Serve in wedges. Line a baking tray with greaseproof paper and lightly oil a 23cm/9in springform cake tin. Line a baking tray with greaseproof paper and lightly oil a 23cm/9in springform cake tin. Put the pecans and biscuits into a food processor and blend to a coarse powder. Melt the butter in a small pan and pour into the food processor with the motor running. Blend until the biscuits and butter are thoroughly combined. Put the pecans and biscuits into a food processor and blend to a coarse powder. Melt the butter in a small pan and pour into the food processor with the motor running. Blend until the biscuits and butter are thoroughly combined. Place the crumb mixture into the cake tin. Spread evenly over the base and press down lightly with the back of a spoon. Place the tin in the fridge and leave the base to set while you make the filling. Place the crumb mixture into the cake tin. Spread evenly over the base and press down lightly with the back of a spoon. Place the tin in the fridge and leave the base to set while you make the filling. For the filling, put 200g/7oz of the caster sugar in a saucepan with the cold water and heat gently until the sugar dissolves, stirring occasionally. Bring the liquid to the boil and cook for 4-5 minutes without stirring until the sugar syrup turns a deep golden brown. Swirl the caramel around the pan gently as it bubbles. For the filling, put 200g/7oz of the caster sugar in a saucepan with the cold water and heat gently until the sugar dissolves, stirring occasionally. Bring the liquid to the boil and cook for 4-5 minutes without stirring until the sugar syrup turns a deep golden brown. Swirl the caramel around the pan gently as it bubbles. As soon as the caramel is the colour of toffee, remove from the heat and carefully pour onto the lined baking tray. Tilt the tin so the caramel covers the base evenly. Leave to cool and set. As soon as the caramel is the colour of toffee, remove from the heat and carefully pour onto the lined baking tray. Tilt the tin so the caramel covers the base evenly. Leave to cool and set. Melt the chocolate in a heatproof bowl over a pan of simmering water. Take off the heat and leave to cool for 20 minutes, but do not allow to set. Melt the chocolate in a heatproof bowl over a pan of simmering water. Take off the heat and leave to cool for 20 minutes, but do not allow to set. Preheat the oven to 180C/160C (fan)/Gas 4 and boil a kettle of water. Preheat the oven to 180C/160C (fan)/Gas 4 and boil a kettle of water. Put the cheese, cream, remaining sugar, egg yolks and eggs in a food processor and blend until smooth. Gradually add the cooled chocolate with the motor running and blend until just mixed. Put the cheese, cream, remaining sugar, egg yolks and eggs in a food processor and blend until smooth. Gradually add the cooled chocolate with the motor running and blend until just mixed. Crush the hardened caramel into small shards using the end of a rolling pin. Fold half of the caramel into the cheese mixture and pour gently on to the biscuit base. (Keep the rest on the tray, lightly covered with clingfilm in a cool place. Do not put in the fridge or the moisture will cause the caramel to soften.) Crush the hardened caramel into small shards using the end of a rolling pin. Fold half of the caramel into the cheese mixture and pour gently on to the biscuit base. (Keep the rest on the tray, lightly covered with clingfilm in a cool place. Do not put in the fridge or the moisture will cause the caramel to soften.) Put a large piece of aluminium foil on the work surface. Place the tin in the centre of the foil and bring up the sides to create a foil bowl around the cheesecake. Put a large piece of aluminium foil on the work surface. Place the tin in the centre of the foil and bring up the sides to create a foil bowl around the cheesecake. Place in a medium-sized roasting tin and add enough just-boiled water to rise 2cm/¾in up the sides of the tin. Carefully place the roasting tin in the centre of the oven and bake for 45-50 minutes. The cheesecake is ready when it is almost, but not fully, set. Place in a medium-sized roasting tin and add enough just-boiled water to rise 2cm/¾in up the sides of the tin. Carefully place the roasting tin in the centre of the oven and bake for 45-50 minutes. The cheesecake is ready when it is almost, but not fully, set. When the cheesecake is ready, turn off the oven but leave the cheesecake inside for a further 30 minutes. (This will help prevent the surface cracking as the cheesecake cools.) When the cheesecake is ready, turn off the oven but leave the cheesecake inside for a further 30 minutes. (This will help prevent the surface cracking as the cheesecake cools.) Lift the cake tin from the water and peel off the foil. Put the cheesecake in the fridge, cover and chill for at least two hours before serving. Lift the cake tin from the water and peel off the foil. Put the cheesecake in the fridge, cover and chill for at least two hours before serving. To serve, carefully release the tin and slide the cheesecake onto a flat serving plate or cake stand, using a palette knife to help you. Whip the cream until soft peaks form and spoon in big fluffy clouds over the cheesecake. Scatter the remaining shards of caramel on top. Serve in wedges. To serve, carefully release the tin and slide the cheesecake onto a flat serving plate or cake stand, using a palette knife to help you. Whip the cream until soft peaks form and spoon in big fluffy clouds over the cheesecake. Scatter the remaining shards of caramel on top. Serve in wedges. | {
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"title": "Pecan toffee cheesecake recipe",
"content": "Line a baking tray with greaseproof paper and lightly oil a 23cm/9in springform cake tin.Put the pecans and biscuits into a food processor and blend to a coarse powder. Melt the butter in a small pan and pour into the food processor with the motor running. Blend until the biscuits and butter are thoroughly combined. Place the crumb mixture into the cake tin. Spread evenly over the base and press down lightly with the back of a spoon. Place the tin in the fridge and leave the base to set while you make the filling.For the filling, put 200g/7oz of the caster sugar in a saucepan with the cold water and heat gently until the sugar dissolves, stirring occasionally. Bring the liquid to the boil and cook for 4-5 minutes without stirring until the sugar syrup turns a deep golden brown. Swirl the caramel around the pan gently as it bubbles.As soon as the caramel is the colour of toffee, remove from the heat and carefully pour onto the lined baking tray. Tilt the tin so the caramel covers the base evenly. Leave to cool and set. Melt the chocolate in a heatproof bowl over a pan of simmering water. Take off the heat and leave to cool for 20 minutes, but do not allow to set. Preheat the oven to 180C/160C (fan)/Gas 4 and boil a kettle of water.Put the cheese, cream, remaining sugar, egg yolks and eggs in a food processor and blend until smooth. Gradually add the cooled chocolate with the motor running and blend until just mixed. Crush the hardened caramel into small shards using the end of a rolling pin. Fold half of the caramel into the cheese mixture and pour gently on to the biscuit base. (Keep the rest on the tray, lightly covered with clingfilm in a cool place. Do not put in the fridge or the moisture will cause the caramel to soften.)Put a large piece of aluminium foil on the work surface. Place the tin in the centre of the foil and bring up the sides to create a foil bowl around the cheesecake. Place in a medium-sized roasting tin and add enough just-boiled water to rise 2cm/¾in up the sides of the tin. Carefully place the roasting tin in the centre of the oven and bake for 45-50 minutes. The cheesecake is ready when it is almost, but not fully, set. When the cheesecake is ready, turn off the oven but leave the cheesecake inside for a further 30 minutes. (This will help prevent the surface cracking as the cheesecake cools.)Lift the cake tin from the water and peel off the foil. Put the cheesecake in the fridge, cover and chill for at least two hours before serving. To serve, carefully release the tin and slide the cheesecake onto a flat serving plate or cake stand, using a palette knife to help you. Whip the cream until soft peaks form and spoon in big fluffy clouds over the cheesecake. Scatter the remaining shards of caramel on top. Serve in wedges. Line a baking tray with greaseproof paper and lightly oil a 23cm/9in springform cake tin. Line a baking tray with greaseproof paper and lightly oil a 23cm/9in springform cake tin. Put the pecans and biscuits into a food processor and blend to a coarse powder. Melt the butter in a small pan and pour into the food processor with the motor running. Blend until the biscuits and butter are thoroughly combined. Put the pecans and biscuits into a food processor and blend to a coarse powder. Melt the butter in a small pan and pour into the food processor with the motor running. Blend until the biscuits and butter are thoroughly combined. Place the crumb mixture into the cake tin. Spread evenly over the base and press down lightly with the back of a spoon. Place the tin in the fridge and leave the base to set while you make the filling. Place the crumb mixture into the cake tin. Spread evenly over the base and press down lightly with the back of a spoon. Place the tin in the fridge and leave the base to set while you make the filling. For the filling, put 200g/7oz of the caster sugar in a saucepan with the cold water and heat gently until the sugar dissolves, stirring occasionally. Bring the liquid to the boil and cook for 4-5 minutes without stirring until the sugar syrup turns a deep golden brown. Swirl the caramel around the pan gently as it bubbles. For the filling, put 200g/7oz of the caster sugar in a saucepan with the cold water and heat gently until the sugar dissolves, stirring occasionally. Bring the liquid to the boil and cook for 4-5 minutes without stirring until the sugar syrup turns a deep golden brown. Swirl the caramel around the pan gently as it bubbles. As soon as the caramel is the colour of toffee, remove from the heat and carefully pour onto the lined baking tray. Tilt the tin so the caramel covers the base evenly. Leave to cool and set. As soon as the caramel is the colour of toffee, remove from the heat and carefully pour onto the lined baking tray. Tilt the tin so the caramel covers the base evenly. Leave to cool and set. Melt the chocolate in a heatproof bowl over a pan of simmering water. Take off the heat and leave to cool for 20 minutes, but do not allow to set. Melt the chocolate in a heatproof bowl over a pan of simmering water. Take off the heat and leave to cool for 20 minutes, but do not allow to set. Preheat the oven to 180C/160C (fan)/Gas 4 and boil a kettle of water. Preheat the oven to 180C/160C (fan)/Gas 4 and boil a kettle of water. Put the cheese, cream, remaining sugar, egg yolks and eggs in a food processor and blend until smooth. Gradually add the cooled chocolate with the motor running and blend until just mixed. Put the cheese, cream, remaining sugar, egg yolks and eggs in a food processor and blend until smooth. Gradually add the cooled chocolate with the motor running and blend until just mixed. Crush the hardened caramel into small shards using the end of a rolling pin. Fold half of the caramel into the cheese mixture and pour gently on to the biscuit base. (Keep the rest on the tray, lightly covered with clingfilm in a cool place. Do not put in the fridge or the moisture will cause the caramel to soften.) Crush the hardened caramel into small shards using the end of a rolling pin. Fold half of the caramel into the cheese mixture and pour gently on to the biscuit base. (Keep the rest on the tray, lightly covered with clingfilm in a cool place. Do not put in the fridge or the moisture will cause the caramel to soften.) Put a large piece of aluminium foil on the work surface. Place the tin in the centre of the foil and bring up the sides to create a foil bowl around the cheesecake. Put a large piece of aluminium foil on the work surface. Place the tin in the centre of the foil and bring up the sides to create a foil bowl around the cheesecake. Place in a medium-sized roasting tin and add enough just-boiled water to rise 2cm/¾in up the sides of the tin. Carefully place the roasting tin in the centre of the oven and bake for 45-50 minutes. The cheesecake is ready when it is almost, but not fully, set. Place in a medium-sized roasting tin and add enough just-boiled water to rise 2cm/¾in up the sides of the tin. Carefully place the roasting tin in the centre of the oven and bake for 45-50 minutes. The cheesecake is ready when it is almost, but not fully, set. When the cheesecake is ready, turn off the oven but leave the cheesecake inside for a further 30 minutes. (This will help prevent the surface cracking as the cheesecake cools.) When the cheesecake is ready, turn off the oven but leave the cheesecake inside for a further 30 minutes. (This will help prevent the surface cracking as the cheesecake cools.) Lift the cake tin from the water and peel off the foil. Put the cheesecake in the fridge, cover and chill for at least two hours before serving. Lift the cake tin from the water and peel off the foil. Put the cheesecake in the fridge, cover and chill for at least two hours before serving. To serve, carefully release the tin and slide the cheesecake onto a flat serving plate or cake stand, using a palette knife to help you. Whip the cream until soft peaks form and spoon in big fluffy clouds over the cheesecake. Scatter the remaining shards of caramel on top. Serve in wedges. To serve, carefully release the tin and slide the cheesecake onto a flat serving plate or cake stand, using a palette knife to help you. Whip the cream until soft peaks form and spoon in big fluffy clouds over the cheesecake. Scatter the remaining shards of caramel on top. Serve in wedges."
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} | cd57dcb36e0e8a441ba93ecc9268dffa1572b783c7b7456801e69ffd90766f70 | Rose, raspberry and coconut fool recipe
An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rose_raspberry_and_51644_16x9.jpg I always seem to have cream and fruit in the fridge. What better way to use them up than to make a fool – not out of you or me, but out of the ingredients! 450g/1lb raspberries, plus 150g/5½oz for decorating125g/4½oz caster sugarsqueeze lemon juice300ml/10fl oz double cream100ml/3½fl oz Greek yoghurt2 tbsp rosewater, or to taste30g/1oz–50g/1¾oz toasted coconut flakes, to decoratesmall handful crystallized rose petals, to decorate (optional). See recipe tip below 450g/1lb raspberries, plus 150g/5½oz for decorating 125g/4½oz caster sugar squeeze lemon juice 300ml/10fl oz double cream 100ml/3½fl oz Greek yoghurt 2 tbsp rosewater, or to taste 30g/1oz–50g/1¾oz toasted coconut flakes, to decorate small handful crystallized rose petals, to decorate (optional). See recipe tip below Method Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely.Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose water to taste (be careful as rose water varies considerably in strength) and whisk again gently. Pour in the cooled raspberry mixture and ripple through using the back of a knife.Spoon the mixture into six 150ml/5fl oz pots and leave to chill in the fridge for at least 1 hour.Top with extra raspberries, toasted coconut flakes and crystallized rose petals and serve. Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely. Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose water to taste (be careful as rose water varies considerably in strength) and whisk again gently. Pour in the cooled raspberry mixture and ripple through using the back of a knife. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose water to taste (be careful as rose water varies considerably in strength) and whisk again gently. Pour in the cooled raspberry mixture and ripple through using the back of a knife. Spoon the mixture into six 150ml/5fl oz pots and leave to chill in the fridge for at least 1 hour. Spoon the mixture into six 150ml/5fl oz pots and leave to chill in the fridge for at least 1 hour. Top with extra raspberries, toasted coconut flakes and crystallized rose petals and serve. Top with extra raspberries, toasted coconut flakes and crystallized rose petals and serve. Recipe tips To make your own crystallised rose petals, simply brush edible rose petals with egg white, dip in caster sugar and leave to dry. | {
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"title": "Rose, raspberry and coconut fool recipe",
"content": "An average of 4.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rose_raspberry_and_51644_16x9.jpg I always seem to have cream and fruit in the fridge. What better way to use them up than to make a fool – not out of you or me, but out of the ingredients! 450g/1lb raspberries, plus 150g/5½oz for decorating125g/4½oz caster sugarsqueeze lemon juice300ml/10fl oz double cream100ml/3½fl oz Greek yoghurt2 tbsp rosewater, or to taste30g/1oz–50g/1¾oz toasted coconut flakes, to decoratesmall handful crystallized rose petals, to decorate (optional). See recipe tip below 450g/1lb raspberries, plus 150g/5½oz for decorating 125g/4½oz caster sugar squeeze lemon juice 300ml/10fl oz double cream 100ml/3½fl oz Greek yoghurt 2 tbsp rosewater, or to taste 30g/1oz–50g/1¾oz toasted coconut flakes, to decorate small handful crystallized rose petals, to decorate (optional). See recipe tip below Method Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely.Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose water to taste (be careful as rose water varies considerably in strength) and whisk again gently. Pour in the cooled raspberry mixture and ripple through using the back of a knife.Spoon the mixture into six 150ml/5fl oz pots and leave to chill in the fridge for at least 1 hour.Top with extra raspberries, toasted coconut flakes and crystallized rose petals and serve. Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely. Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose water to taste (be careful as rose water varies considerably in strength) and whisk again gently. Pour in the cooled raspberry mixture and ripple through using the back of a knife. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose water to taste (be careful as rose water varies considerably in strength) and whisk again gently. Pour in the cooled raspberry mixture and ripple through using the back of a knife. Spoon the mixture into six 150ml/5fl oz pots and leave to chill in the fridge for at least 1 hour. Spoon the mixture into six 150ml/5fl oz pots and leave to chill in the fridge for at least 1 hour. Top with extra raspberries, toasted coconut flakes and crystallized rose petals and serve. Top with extra raspberries, toasted coconut flakes and crystallized rose petals and serve. Recipe tips To make your own crystallised rose petals, simply brush edible rose petals with egg white, dip in caster sugar and leave to dry."
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} | 68142969cca33d4e5c20c97719cdfc0d5171152564128f1d83aaf5c39544b3b1 | Winter crumble tart recipe
Preheat the oven to 200C/180C Fan/Gas 6.For the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs (or rub the ingredients together in a large mixing bowl using your fingertips). Add the sugar, egg and 1-2 tablespoons of cold water and mix again until the mixture comes together as a smooth dough. Turn out the dough onto a lightly floured work surface and roll it out into a circle that's about 3mm thick and large enough to line the tart tin. Press the pastry into the base and sides of the tin and make a small lip around the top with the excess pastry. Prick the base all over with a fork, then chill in the fridge for 15 minutes. Line the chilled pastry case with baking paper and baking beans, then bake in the oven for 12-15 minutes, or until the lip of the pastry is light golden-brown. Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 8-10 minutes, or until the pastry case is crisp and golden-brown all over. Set the pastry case aside in its tin to cool, leaving the oven on. For the filling, place the apples, sugar and 2 tablespoons of water in a large, deep, lidded saucepan and cook over a medium heat, stirring gently, for 4-5 minutes. Cover the pan with the lid and bring the mixture to a gentle simmer. Simmer, without stirring, for 5-10 minutes, or until the apples have softened but still retain their shape. Stir the blackberries into the cooked apples and continue to simmer for a further 5-10 minutes, or until all of the fruit is just tender. Set aside to cool.Meanwhile, for the crumble topping, put the flour and butter into a large mixing bowl and rub the ingredients together using your fingertips, until the mixture resembles breadcrumbs. Add the remaining crumble topping ingredients and rub them into the mixture until small clumps have formed. (Alternatively, pulse all of the crumble topping ingredients in a food processor - there is no need to wash this out after making the pastry.) Set the crumble topping aside.Suspend a colander over a bowl and strain the cooked fruits, collecting the juices. Spoon the fruits into the cooked pastry case. (If there is too much fruit to fit into the pastry case, add the remaining fruit to the reserved fruit juice.) Sprinkle the crumble topping all over the fruit filling and bake the tart at 200C/180C Fan/Gas 4 for 20-25 minutes, or until the crumble is crisp and golden-brown. Meanwhile, boil the reserved fruit juice in a saucepan for 3-4 minutes, or until thickened to a syrup. Serve the tart warm, in slices, with the extra fruit juice spooned over it and either custard or cream on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs (or rub the ingredients together in a large mixing bowl using your fingertips). For the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs (or rub the ingredients together in a large mixing bowl using your fingertips). Add the sugar, egg and 1-2 tablespoons of cold water and mix again until the mixture comes together as a smooth dough. Add the sugar, egg and 1-2 tablespoons of cold water and mix again until the mixture comes together as a smooth dough. Turn out the dough onto a lightly floured work surface and roll it out into a circle that's about 3mm thick and large enough to line the tart tin. Press the pastry into the base and sides of the tin and make a small lip around the top with the excess pastry. Prick the base all over with a fork, then chill in the fridge for 15 minutes. Turn out the dough onto a lightly floured work surface and roll it out into a circle that's about 3mm thick and large enough to line the tart tin. Press the pastry into the base and sides of the tin and make a small lip around the top with the excess pastry. Prick the base all over with a fork, then chill in the fridge for 15 minutes. Line the chilled pastry case with baking paper and baking beans, then bake in the oven for 12-15 minutes, or until the lip of the pastry is light golden-brown. Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 8-10 minutes, or until the pastry case is crisp and golden-brown all over. Set the pastry case aside in its tin to cool, leaving the oven on. Line the chilled pastry case with baking paper and baking beans, then bake in the oven for 12-15 minutes, or until the lip of the pastry is light golden-brown. Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 8-10 minutes, or until the pastry case is crisp and golden-brown all over. Set the pastry case aside in its tin to cool, leaving the oven on. For the filling, place the apples, sugar and 2 tablespoons of water in a large, deep, lidded saucepan and cook over a medium heat, stirring gently, for 4-5 minutes. Cover the pan with the lid and bring the mixture to a gentle simmer. Simmer, without stirring, for 5-10 minutes, or until the apples have softened but still retain their shape. For the filling, place the apples, sugar and 2 tablespoons of water in a large, deep, lidded saucepan and cook over a medium heat, stirring gently, for 4-5 minutes. Cover the pan with the lid and bring the mixture to a gentle simmer. Simmer, without stirring, for 5-10 minutes, or until the apples have softened but still retain their shape. Stir the blackberries into the cooked apples and continue to simmer for a further 5-10 minutes, or until all of the fruit is just tender. Set aside to cool. Stir the blackberries into the cooked apples and continue to simmer for a further 5-10 minutes, or until all of the fruit is just tender. Set aside to cool. Meanwhile, for the crumble topping, put the flour and butter into a large mixing bowl and rub the ingredients together using your fingertips, until the mixture resembles breadcrumbs. Add the remaining crumble topping ingredients and rub them into the mixture until small clumps have formed. (Alternatively, pulse all of the crumble topping ingredients in a food processor - there is no need to wash this out after making the pastry.) Set the crumble topping aside. Meanwhile, for the crumble topping, put the flour and butter into a large mixing bowl and rub the ingredients together using your fingertips, until the mixture resembles breadcrumbs. Add the remaining crumble topping ingredients and rub them into the mixture until small clumps have formed. (Alternatively, pulse all of the crumble topping ingredients in a food processor - there is no need to wash this out after making the pastry.) Set the crumble topping aside. Suspend a colander over a bowl and strain the cooked fruits, collecting the juices. Spoon the fruits into the cooked pastry case. (If there is too much fruit to fit into the pastry case, add the remaining fruit to the reserved fruit juice.) Suspend a colander over a bowl and strain the cooked fruits, collecting the juices. Spoon the fruits into the cooked pastry case. (If there is too much fruit to fit into the pastry case, add the remaining fruit to the reserved fruit juice.) Sprinkle the crumble topping all over the fruit filling and bake the tart at 200C/180C Fan/Gas 4 for 20-25 minutes, or until the crumble is crisp and golden-brown. Sprinkle the crumble topping all over the fruit filling and bake the tart at 200C/180C Fan/Gas 4 for 20-25 minutes, or until the crumble is crisp and golden-brown. Meanwhile, boil the reserved fruit juice in a saucepan for 3-4 minutes, or until thickened to a syrup. Meanwhile, boil the reserved fruit juice in a saucepan for 3-4 minutes, or until thickened to a syrup. Serve the tart warm, in slices, with the extra fruit juice spooned over it and either custard or cream on the side. Serve the tart warm, in slices, with the extra fruit juice spooned over it and either custard or cream on the side. | {
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"title": "Winter crumble tart recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6.For the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs (or rub the ingredients together in a large mixing bowl using your fingertips). Add the sugar, egg and 1-2 tablespoons of cold water and mix again until the mixture comes together as a smooth dough. Turn out the dough onto a lightly floured work surface and roll it out into a circle that's about 3mm thick and large enough to line the tart tin. Press the pastry into the base and sides of the tin and make a small lip around the top with the excess pastry. Prick the base all over with a fork, then chill in the fridge for 15 minutes. Line the chilled pastry case with baking paper and baking beans, then bake in the oven for 12-15 minutes, or until the lip of the pastry is light golden-brown. Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 8-10 minutes, or until the pastry case is crisp and golden-brown all over. Set the pastry case aside in its tin to cool, leaving the oven on. For the filling, place the apples, sugar and 2 tablespoons of water in a large, deep, lidded saucepan and cook over a medium heat, stirring gently, for 4-5 minutes. Cover the pan with the lid and bring the mixture to a gentle simmer. Simmer, without stirring, for 5-10 minutes, or until the apples have softened but still retain their shape. Stir the blackberries into the cooked apples and continue to simmer for a further 5-10 minutes, or until all of the fruit is just tender. Set aside to cool.Meanwhile, for the crumble topping, put the flour and butter into a large mixing bowl and rub the ingredients together using your fingertips, until the mixture resembles breadcrumbs. Add the remaining crumble topping ingredients and rub them into the mixture until small clumps have formed. (Alternatively, pulse all of the crumble topping ingredients in a food processor - there is no need to wash this out after making the pastry.) Set the crumble topping aside.Suspend a colander over a bowl and strain the cooked fruits, collecting the juices. Spoon the fruits into the cooked pastry case. (If there is too much fruit to fit into the pastry case, add the remaining fruit to the reserved fruit juice.) Sprinkle the crumble topping all over the fruit filling and bake the tart at 200C/180C Fan/Gas 4 for 20-25 minutes, or until the crumble is crisp and golden-brown. Meanwhile, boil the reserved fruit juice in a saucepan for 3-4 minutes, or until thickened to a syrup. Serve the tart warm, in slices, with the extra fruit juice spooned over it and either custard or cream on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs (or rub the ingredients together in a large mixing bowl using your fingertips). For the pastry, pulse the flour and butter in a food processor until the mixture resembles breadcrumbs (or rub the ingredients together in a large mixing bowl using your fingertips). Add the sugar, egg and 1-2 tablespoons of cold water and mix again until the mixture comes together as a smooth dough. Add the sugar, egg and 1-2 tablespoons of cold water and mix again until the mixture comes together as a smooth dough. Turn out the dough onto a lightly floured work surface and roll it out into a circle that's about 3mm thick and large enough to line the tart tin. Press the pastry into the base and sides of the tin and make a small lip around the top with the excess pastry. Prick the base all over with a fork, then chill in the fridge for 15 minutes. Turn out the dough onto a lightly floured work surface and roll it out into a circle that's about 3mm thick and large enough to line the tart tin. Press the pastry into the base and sides of the tin and make a small lip around the top with the excess pastry. Prick the base all over with a fork, then chill in the fridge for 15 minutes. Line the chilled pastry case with baking paper and baking beans, then bake in the oven for 12-15 minutes, or until the lip of the pastry is light golden-brown. Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 8-10 minutes, or until the pastry case is crisp and golden-brown all over. Set the pastry case aside in its tin to cool, leaving the oven on. Line the chilled pastry case with baking paper and baking beans, then bake in the oven for 12-15 minutes, or until the lip of the pastry is light golden-brown. Remove the baking beans and paper, then reduce the oven temperature to 160C/140C Fan/Gas 3 and bake for a further 8-10 minutes, or until the pastry case is crisp and golden-brown all over. Set the pastry case aside in its tin to cool, leaving the oven on. For the filling, place the apples, sugar and 2 tablespoons of water in a large, deep, lidded saucepan and cook over a medium heat, stirring gently, for 4-5 minutes. Cover the pan with the lid and bring the mixture to a gentle simmer. Simmer, without stirring, for 5-10 minutes, or until the apples have softened but still retain their shape. For the filling, place the apples, sugar and 2 tablespoons of water in a large, deep, lidded saucepan and cook over a medium heat, stirring gently, for 4-5 minutes. Cover the pan with the lid and bring the mixture to a gentle simmer. Simmer, without stirring, for 5-10 minutes, or until the apples have softened but still retain their shape. Stir the blackberries into the cooked apples and continue to simmer for a further 5-10 minutes, or until all of the fruit is just tender. Set aside to cool. Stir the blackberries into the cooked apples and continue to simmer for a further 5-10 minutes, or until all of the fruit is just tender. Set aside to cool. Meanwhile, for the crumble topping, put the flour and butter into a large mixing bowl and rub the ingredients together using your fingertips, until the mixture resembles breadcrumbs. Add the remaining crumble topping ingredients and rub them into the mixture until small clumps have formed. (Alternatively, pulse all of the crumble topping ingredients in a food processor - there is no need to wash this out after making the pastry.) Set the crumble topping aside. Meanwhile, for the crumble topping, put the flour and butter into a large mixing bowl and rub the ingredients together using your fingertips, until the mixture resembles breadcrumbs. Add the remaining crumble topping ingredients and rub them into the mixture until small clumps have formed. (Alternatively, pulse all of the crumble topping ingredients in a food processor - there is no need to wash this out after making the pastry.) Set the crumble topping aside. Suspend a colander over a bowl and strain the cooked fruits, collecting the juices. Spoon the fruits into the cooked pastry case. (If there is too much fruit to fit into the pastry case, add the remaining fruit to the reserved fruit juice.) Suspend a colander over a bowl and strain the cooked fruits, collecting the juices. Spoon the fruits into the cooked pastry case. (If there is too much fruit to fit into the pastry case, add the remaining fruit to the reserved fruit juice.) Sprinkle the crumble topping all over the fruit filling and bake the tart at 200C/180C Fan/Gas 4 for 20-25 minutes, or until the crumble is crisp and golden-brown. Sprinkle the crumble topping all over the fruit filling and bake the tart at 200C/180C Fan/Gas 4 for 20-25 minutes, or until the crumble is crisp and golden-brown. Meanwhile, boil the reserved fruit juice in a saucepan for 3-4 minutes, or until thickened to a syrup. Meanwhile, boil the reserved fruit juice in a saucepan for 3-4 minutes, or until thickened to a syrup. Serve the tart warm, in slices, with the extra fruit juice spooned over it and either custard or cream on the side. Serve the tart warm, in slices, with the extra fruit juice spooned over it and either custard or cream on the side."
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} | 94a1f6e3ed64ca2c6943af0b75613ef4352843a3579ba86b8ebe138736cd9951 | Flapjack Manchester tart recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flapjack_manchester_tart_52472_16x9.jpg A flapjack base replaces the traditional pastry in this old-school English pudding. Manchester tart is a great make-ahead dessert for a Sunday lunch with family and friends. 75g/2¾oz butter50g/1¾oz light soft brown sugar1 tbsp (25g/1oz) golden syrup175g/6oz porridge oats50g/1¾oz flour1 free-range egg, beatensalt 75g/2¾oz butter 50g/1¾oz light soft brown sugar 1 tbsp (25g/1oz) golden syrup 175g/6oz porridge oats 50g/1¾oz flour 1 free-range egg, beaten salt 500ml/18fl oz milk250ml/9fl oz double or whipping cream1 vanilla pod, split lengthways, seeds scraped out5 free-range egg yolks 100g/3½oz caster sugar50g/1¾oz cornflour or custard powder 500ml/18fl oz milk 250ml/9fl oz double or whipping cream 1 vanilla pod, split lengthways, seeds scraped out 5 free-range egg yolks 100g/3½oz caster sugar 50g/1¾oz cornflour or custard powder 5 tbsp raspberry jamfresh raspberries (optional)35g/1¼oz desiccated coconutmaraschino cherries 5 tbsp raspberry jam fresh raspberries (optional) 35g/1¼oz desiccated coconut maraschino cherries Method Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in square (preferably loose-based) brownie tin with baking paper.To make the base, melt the butter, sugar and golden syrup in a saucepan with a pinch of salt. Remove from the heat and beat in the oats, followed by the flour and the egg. Tip the mixture into the tin. Run your hands under cold water and pat the mixture over the base of the tin, making it as even as you can. Bake for about 15 minutes until set and browning around the edges. Remove from the oven and leave to cool.To make the custard, heat the milk and cream together with the vanilla pod until just below boiling point. Leave to cool a little. Beat the egg yolks and sugar together until thick and creamy, then beat in the cornflour or custard powder. Pour the milk and cream mixture onto the egg mixture, whisking continuously. Pour the mixture back into the pan and stir over a medium–low heat until the custard starts to thicken, then whisk constantly until it bubbles and has thickened considerably. Leave to cool to room temperature, whisking regularly to prevent a skin from forming.To assemble, spread the jam over the flapjack base. Dot over some fresh raspberries, if using, then add the custard, smoothing it over with a palette knife. Sprinkle with the coconut and decorate with one or several maraschino cherries. Chill for at least 2 hours until completely set.Cut into slices and serve. Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in square (preferably loose-based) brownie tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in square (preferably loose-based) brownie tin with baking paper. To make the base, melt the butter, sugar and golden syrup in a saucepan with a pinch of salt. Remove from the heat and beat in the oats, followed by the flour and the egg. Tip the mixture into the tin. Run your hands under cold water and pat the mixture over the base of the tin, making it as even as you can. Bake for about 15 minutes until set and browning around the edges. Remove from the oven and leave to cool. To make the base, melt the butter, sugar and golden syrup in a saucepan with a pinch of salt. Remove from the heat and beat in the oats, followed by the flour and the egg. Tip the mixture into the tin. Run your hands under cold water and pat the mixture over the base of the tin, making it as even as you can. Bake for about 15 minutes until set and browning around the edges. Remove from the oven and leave to cool. To make the custard, heat the milk and cream together with the vanilla pod until just below boiling point. Leave to cool a little. Beat the egg yolks and sugar together until thick and creamy, then beat in the cornflour or custard powder. Pour the milk and cream mixture onto the egg mixture, whisking continuously. Pour the mixture back into the pan and stir over a medium–low heat until the custard starts to thicken, then whisk constantly until it bubbles and has thickened considerably. Leave to cool to room temperature, whisking regularly to prevent a skin from forming. To make the custard, heat the milk and cream together with the vanilla pod until just below boiling point. Leave to cool a little. Beat the egg yolks and sugar together until thick and creamy, then beat in the cornflour or custard powder. Pour the milk and cream mixture onto the egg mixture, whisking continuously. Pour the mixture back into the pan and stir over a medium–low heat until the custard starts to thicken, then whisk constantly until it bubbles and has thickened considerably. Leave to cool to room temperature, whisking regularly to prevent a skin from forming. To assemble, spread the jam over the flapjack base. Dot over some fresh raspberries, if using, then add the custard, smoothing it over with a palette knife. Sprinkle with the coconut and decorate with one or several maraschino cherries. Chill for at least 2 hours until completely set. To assemble, spread the jam over the flapjack base. Dot over some fresh raspberries, if using, then add the custard, smoothing it over with a palette knife. Sprinkle with the coconut and decorate with one or several maraschino cherries. Chill for at least 2 hours until completely set. Cut into slices and serve. Cut into slices and serve. | {
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"title": "Flapjack Manchester tart 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/flapjack_manchester_tart_52472_16x9.jpg A flapjack base replaces the traditional pastry in this old-school English pudding. Manchester tart is a great make-ahead dessert for a Sunday lunch with family and friends. 75g/2¾oz butter50g/1¾oz light soft brown sugar1 tbsp (25g/1oz) golden syrup175g/6oz porridge oats50g/1¾oz flour1 free-range egg, beatensalt 75g/2¾oz butter 50g/1¾oz light soft brown sugar 1 tbsp (25g/1oz) golden syrup 175g/6oz porridge oats 50g/1¾oz flour 1 free-range egg, beaten salt 500ml/18fl oz milk250ml/9fl oz double or whipping cream1 vanilla pod, split lengthways, seeds scraped out5 free-range egg yolks 100g/3½oz caster sugar50g/1¾oz cornflour or custard powder 500ml/18fl oz milk 250ml/9fl oz double or whipping cream 1 vanilla pod, split lengthways, seeds scraped out 5 free-range egg yolks 100g/3½oz caster sugar 50g/1¾oz cornflour or custard powder 5 tbsp raspberry jamfresh raspberries (optional)35g/1¼oz desiccated coconutmaraschino cherries 5 tbsp raspberry jam fresh raspberries (optional) 35g/1¼oz desiccated coconut maraschino cherries Method Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in square (preferably loose-based) brownie tin with baking paper.To make the base, melt the butter, sugar and golden syrup in a saucepan with a pinch of salt. Remove from the heat and beat in the oats, followed by the flour and the egg. Tip the mixture into the tin. Run your hands under cold water and pat the mixture over the base of the tin, making it as even as you can. Bake for about 15 minutes until set and browning around the edges. Remove from the oven and leave to cool.To make the custard, heat the milk and cream together with the vanilla pod until just below boiling point. Leave to cool a little. Beat the egg yolks and sugar together until thick and creamy, then beat in the cornflour or custard powder. Pour the milk and cream mixture onto the egg mixture, whisking continuously. Pour the mixture back into the pan and stir over a medium–low heat until the custard starts to thicken, then whisk constantly until it bubbles and has thickened considerably. Leave to cool to room temperature, whisking regularly to prevent a skin from forming.To assemble, spread the jam over the flapjack base. Dot over some fresh raspberries, if using, then add the custard, smoothing it over with a palette knife. Sprinkle with the coconut and decorate with one or several maraschino cherries. Chill for at least 2 hours until completely set.Cut into slices and serve. Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in square (preferably loose-based) brownie tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in square (preferably loose-based) brownie tin with baking paper. To make the base, melt the butter, sugar and golden syrup in a saucepan with a pinch of salt. Remove from the heat and beat in the oats, followed by the flour and the egg. Tip the mixture into the tin. Run your hands under cold water and pat the mixture over the base of the tin, making it as even as you can. Bake for about 15 minutes until set and browning around the edges. Remove from the oven and leave to cool. To make the base, melt the butter, sugar and golden syrup in a saucepan with a pinch of salt. Remove from the heat and beat in the oats, followed by the flour and the egg. Tip the mixture into the tin. Run your hands under cold water and pat the mixture over the base of the tin, making it as even as you can. Bake for about 15 minutes until set and browning around the edges. Remove from the oven and leave to cool. To make the custard, heat the milk and cream together with the vanilla pod until just below boiling point. Leave to cool a little. Beat the egg yolks and sugar together until thick and creamy, then beat in the cornflour or custard powder. Pour the milk and cream mixture onto the egg mixture, whisking continuously. Pour the mixture back into the pan and stir over a medium–low heat until the custard starts to thicken, then whisk constantly until it bubbles and has thickened considerably. Leave to cool to room temperature, whisking regularly to prevent a skin from forming. To make the custard, heat the milk and cream together with the vanilla pod until just below boiling point. Leave to cool a little. Beat the egg yolks and sugar together until thick and creamy, then beat in the cornflour or custard powder. Pour the milk and cream mixture onto the egg mixture, whisking continuously. Pour the mixture back into the pan and stir over a medium–low heat until the custard starts to thicken, then whisk constantly until it bubbles and has thickened considerably. Leave to cool to room temperature, whisking regularly to prevent a skin from forming. To assemble, spread the jam over the flapjack base. Dot over some fresh raspberries, if using, then add the custard, smoothing it over with a palette knife. Sprinkle with the coconut and decorate with one or several maraschino cherries. Chill for at least 2 hours until completely set. To assemble, spread the jam over the flapjack base. Dot over some fresh raspberries, if using, then add the custard, smoothing it over with a palette knife. Sprinkle with the coconut and decorate with one or several maraschino cherries. Chill for at least 2 hours until completely set. Cut into slices and serve. Cut into slices and serve."
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} | acbd1549c62cfa850cbfea6c5354e467f406ff5d2c688d392e596ae03d8e97a9 | Key lime and elderflower pie recipe
An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/key_lime_and_elderflower_59661_16x9.jpg An easy twist on the classic key lime pie, this make-ahead dessert has a wonderfully summery taste all year-round. 175g/6oz digestive biscuits (or ginger biscuits)80g/3oz butter, melted50g/2oz caster sugar 175g/6oz digestive biscuits (or ginger biscuits) 80g/3oz butter, melted 50g/2oz caster sugar 1 x 400g/14oz tin condensed milk100ml/3½fl oz freshly squeezed lime juice (about 3 limes)1 lime, zest only, finely grated 75ml/2½fl oz elderflower cordial (one that has a 1 to 10 dilution ratio)3 free-range egg yolks200ml/7fl oz double creamicing sugar, to tastemint sprigs, for garnish 1 x 400g/14oz tin condensed milk 100ml/3½fl oz freshly squeezed lime juice (about 3 limes) 1 lime, zest only, finely grated 75ml/2½fl oz elderflower cordial (one that has a 1 to 10 dilution ratio) 3 free-range egg yolks 200ml/7fl oz double cream icing sugar, to taste mint sprigs, for garnish Method For the biscuit base, finely crush the biscuits by placing into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, stirring well to combine.Pour the melted butter over the biscuit crumbs and mix until thoroughly combined. Place the crumb mixture in a 23cm/9in springform cake tin, and press into the tin evenly with your fingers. Build up the sides of the crust to a height of about 4cm/1½in. Place in the fridge for 20 minutes, or until firm. Preheat the oven to 170C/325F/Gas 3.For the filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest, elderflower cordial, egg yolks and half the cream until the mixture thickens.Pour mixture into the pie crust, give the tin a little shake to level the top and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible. When ready to serve, whip the remaining cream with icing sugar, to taste. Be careful not to overwhip it; the cream should remain soft and billowy. Spoon the whipped cream onto the top of the pie. Serve in slices with a few mint leaves for garnish. For the biscuit base, finely crush the biscuits by placing into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, stirring well to combine. For the biscuit base, finely crush the biscuits by placing into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, stirring well to combine. Pour the melted butter over the biscuit crumbs and mix until thoroughly combined. Place the crumb mixture in a 23cm/9in springform cake tin, and press into the tin evenly with your fingers. Build up the sides of the crust to a height of about 4cm/1½in. Place in the fridge for 20 minutes, or until firm. Pour the melted butter over the biscuit crumbs and mix until thoroughly combined. Place the crumb mixture in a 23cm/9in springform cake tin, and press into the tin evenly with your fingers. Build up the sides of the crust to a height of about 4cm/1½in. Place in the fridge for 20 minutes, or until firm. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. For the filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest, elderflower cordial, egg yolks and half the cream until the mixture thickens. For the filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest, elderflower cordial, egg yolks and half the cream until the mixture thickens. Pour mixture into the pie crust, give the tin a little shake to level the top and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble. Pour mixture into the pie crust, give the tin a little shake to level the top and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible. When ready to serve, whip the remaining cream with icing sugar, to taste. Be careful not to overwhip it; the cream should remain soft and billowy. Spoon the whipped cream onto the top of the pie. When ready to serve, whip the remaining cream with icing sugar, to taste. Be careful not to overwhip it; the cream should remain soft and billowy. Spoon the whipped cream onto the top of the pie. Serve in slices with a few mint leaves for garnish. Serve in slices with a few mint leaves for garnish. | {
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"title": "Key lime and elderflower pie recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/key_lime_and_elderflower_59661_16x9.jpg An easy twist on the classic key lime pie, this make-ahead dessert has a wonderfully summery taste all year-round. 175g/6oz digestive biscuits (or ginger biscuits)80g/3oz butter, melted50g/2oz caster sugar 175g/6oz digestive biscuits (or ginger biscuits) 80g/3oz butter, melted 50g/2oz caster sugar 1 x 400g/14oz tin condensed milk100ml/3½fl oz freshly squeezed lime juice (about 3 limes)1 lime, zest only, finely grated 75ml/2½fl oz elderflower cordial (one that has a 1 to 10 dilution ratio)3 free-range egg yolks200ml/7fl oz double creamicing sugar, to tastemint sprigs, for garnish 1 x 400g/14oz tin condensed milk 100ml/3½fl oz freshly squeezed lime juice (about 3 limes) 1 lime, zest only, finely grated 75ml/2½fl oz elderflower cordial (one that has a 1 to 10 dilution ratio) 3 free-range egg yolks 200ml/7fl oz double cream icing sugar, to taste mint sprigs, for garnish Method For the biscuit base, finely crush the biscuits by placing into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, stirring well to combine.Pour the melted butter over the biscuit crumbs and mix until thoroughly combined. Place the crumb mixture in a 23cm/9in springform cake tin, and press into the tin evenly with your fingers. Build up the sides of the crust to a height of about 4cm/1½in. Place in the fridge for 20 minutes, or until firm. Preheat the oven to 170C/325F/Gas 3.For the filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest, elderflower cordial, egg yolks and half the cream until the mixture thickens.Pour mixture into the pie crust, give the tin a little shake to level the top and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible. When ready to serve, whip the remaining cream with icing sugar, to taste. Be careful not to overwhip it; the cream should remain soft and billowy. Spoon the whipped cream onto the top of the pie. Serve in slices with a few mint leaves for garnish. For the biscuit base, finely crush the biscuits by placing into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, stirring well to combine. For the biscuit base, finely crush the biscuits by placing into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, stirring well to combine. Pour the melted butter over the biscuit crumbs and mix until thoroughly combined. Place the crumb mixture in a 23cm/9in springform cake tin, and press into the tin evenly with your fingers. Build up the sides of the crust to a height of about 4cm/1½in. Place in the fridge for 20 minutes, or until firm. Pour the melted butter over the biscuit crumbs and mix until thoroughly combined. Place the crumb mixture in a 23cm/9in springform cake tin, and press into the tin evenly with your fingers. Build up the sides of the crust to a height of about 4cm/1½in. Place in the fridge for 20 minutes, or until firm. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. For the filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest, elderflower cordial, egg yolks and half the cream until the mixture thickens. For the filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest, elderflower cordial, egg yolks and half the cream until the mixture thickens. Pour mixture into the pie crust, give the tin a little shake to level the top and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble. Pour mixture into the pie crust, give the tin a little shake to level the top and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible. When ready to serve, whip the remaining cream with icing sugar, to taste. Be careful not to overwhip it; the cream should remain soft and billowy. Spoon the whipped cream onto the top of the pie. When ready to serve, whip the remaining cream with icing sugar, to taste. Be careful not to overwhip it; the cream should remain soft and billowy. Spoon the whipped cream onto the top of the pie. Serve in slices with a few mint leaves for garnish. Serve in slices with a few mint leaves for garnish."
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} | 2e4db79af85ab06a4944c5c15242a451ebdec5c886b15518e3ff0c4c49b810be | Gin key lime pie recipe
An average of 3.0 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_key_lime_pie_17441_16x9.jpg The inspiration for this key lime pie is the classic partnership of gin and lime; chocolate and lime is another great pairing – think of chocolate lime sweets. If you choose chocolate biscuits for the base, don’t be tempted to skip the lime cordial glaze or the chocolate flavour will overwhelm the filling. If you want to use more gin for the glaze, increase the gelatine to 4 leaves. 200g/7oz chocolate biscuits, such as Oreos or bourbon biscuits, or digestive biscuits, finely crushed75g/2¾oz butter, melted 200g/7oz chocolate biscuits, such as Oreos or bourbon biscuits, or digestive biscuits, finely crushed 75g/2¾oz butter, melted 4 large free-range egg yolks4 limes, grated zest and juice25ml/1 tbsp + 2 tsp gin397g tin condensed milk 4 large free-range egg yolks 4 limes, grated zest and juice 25ml/1 tbsp + 2 tsp gin 397g tin condensed milk 3 leaves gelatine150ml/5fl oz lime cordial25ml/1 tbsp + 2 tsp gin 3 leaves gelatine 150ml/5fl oz lime cordial 25ml/1 tbsp + 2 tsp gin 50g/1¾oz dark chocolate, broken into pieces15g/½oz butter1 tsp golden syrup 50g/1¾oz dark chocolate, broken into pieces 15g/½oz butter 1 tsp golden syrup Method Preheat the oven to 180C/160C Fan/Gas 4. Mix the biscuits with the melted butter until thoroughly combined. Press into a 23cm/9in round flan tin, pushing the crumb mix up the sides of the tin. Bake for 10–12 minutes, then remove from the oven and leave to cool completely.To make the filling, put the egg yolks and lime zest in a bowl. Beat until the yolks are foamy and greatly increased in volume, then whisk in the lime juice and gin, followed by the condensed milk. When everything is completely combined you should have a thick, pourable batter. Pour this into the crust, then chill in the fridge for several hours or preferably overnight.To make the glaze, soak the gelatine leaves in cold water for about 10 minutes, or until soft, then squeeze out the water. Meanwhile, gently heat the lime cordial in a small saucepan. Stir the gelatine into the warm cordial until completely dissolved. Stir in the gin. Strain into a jug and leave to cool completely.Pour the cold but still liquid glaze over the filling and return to the fridge to set.To make the chocolate drizzle, melt the chocolate with the butter and golden syrup until very smooth. Allow to cool until just warm but still liquid. Drizzle in lines over the set glaze (make sure the glaze is well chilled, otherwise it may melt). Preheat the oven to 180C/160C Fan/Gas 4. Mix the biscuits with the melted butter until thoroughly combined. Press into a 23cm/9in round flan tin, pushing the crumb mix up the sides of the tin. Bake for 10–12 minutes, then remove from the oven and leave to cool completely. Preheat the oven to 180C/160C Fan/Gas 4. Mix the biscuits with the melted butter until thoroughly combined. Press into a 23cm/9in round flan tin, pushing the crumb mix up the sides of the tin. Bake for 10–12 minutes, then remove from the oven and leave to cool completely. To make the filling, put the egg yolks and lime zest in a bowl. Beat until the yolks are foamy and greatly increased in volume, then whisk in the lime juice and gin, followed by the condensed milk. When everything is completely combined you should have a thick, pourable batter. Pour this into the crust, then chill in the fridge for several hours or preferably overnight. To make the filling, put the egg yolks and lime zest in a bowl. Beat until the yolks are foamy and greatly increased in volume, then whisk in the lime juice and gin, followed by the condensed milk. When everything is completely combined you should have a thick, pourable batter. Pour this into the crust, then chill in the fridge for several hours or preferably overnight. To make the glaze, soak the gelatine leaves in cold water for about 10 minutes, or until soft, then squeeze out the water. Meanwhile, gently heat the lime cordial in a small saucepan. Stir the gelatine into the warm cordial until completely dissolved. Stir in the gin. Strain into a jug and leave to cool completely. To make the glaze, soak the gelatine leaves in cold water for about 10 minutes, or until soft, then squeeze out the water. Meanwhile, gently heat the lime cordial in a small saucepan. Stir the gelatine into the warm cordial until completely dissolved. Stir in the gin. Strain into a jug and leave to cool completely. Pour the cold but still liquid glaze over the filling and return to the fridge to set. Pour the cold but still liquid glaze over the filling and return to the fridge to set. To make the chocolate drizzle, melt the chocolate with the butter and golden syrup until very smooth. Allow to cool until just warm but still liquid. Drizzle in lines over the set glaze (make sure the glaze is well chilled, otherwise it may melt). To make the chocolate drizzle, melt the chocolate with the butter and golden syrup until very smooth. Allow to cool until just warm but still liquid. Drizzle in lines over the set glaze (make sure the glaze is well chilled, otherwise it may melt). Recipe tips For the chocolate topping, you could just melt the chocolate and drizzle it over, but the butter and golden syrup give a glossy finish. | {
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"title": "Gin key lime pie recipe",
"content": "An average of 3.0 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_key_lime_pie_17441_16x9.jpg The inspiration for this key lime pie is the classic partnership of gin and lime; chocolate and lime is another great pairing – think of chocolate lime sweets. If you choose chocolate biscuits for the base, don’t be tempted to skip the lime cordial glaze or the chocolate flavour will overwhelm the filling. If you want to use more gin for the glaze, increase the gelatine to 4 leaves. 200g/7oz chocolate biscuits, such as Oreos or bourbon biscuits, or digestive biscuits, finely crushed75g/2¾oz butter, melted 200g/7oz chocolate biscuits, such as Oreos or bourbon biscuits, or digestive biscuits, finely crushed 75g/2¾oz butter, melted 4 large free-range egg yolks4 limes, grated zest and juice25ml/1 tbsp + 2 tsp gin397g tin condensed milk 4 large free-range egg yolks 4 limes, grated zest and juice 25ml/1 tbsp + 2 tsp gin 397g tin condensed milk 3 leaves gelatine150ml/5fl oz lime cordial25ml/1 tbsp + 2 tsp gin 3 leaves gelatine 150ml/5fl oz lime cordial 25ml/1 tbsp + 2 tsp gin 50g/1¾oz dark chocolate, broken into pieces15g/½oz butter1 tsp golden syrup 50g/1¾oz dark chocolate, broken into pieces 15g/½oz butter 1 tsp golden syrup Method Preheat the oven to 180C/160C Fan/Gas 4. Mix the biscuits with the melted butter until thoroughly combined. Press into a 23cm/9in round flan tin, pushing the crumb mix up the sides of the tin. Bake for 10–12 minutes, then remove from the oven and leave to cool completely.To make the filling, put the egg yolks and lime zest in a bowl. Beat until the yolks are foamy and greatly increased in volume, then whisk in the lime juice and gin, followed by the condensed milk. When everything is completely combined you should have a thick, pourable batter. Pour this into the crust, then chill in the fridge for several hours or preferably overnight.To make the glaze, soak the gelatine leaves in cold water for about 10 minutes, or until soft, then squeeze out the water. Meanwhile, gently heat the lime cordial in a small saucepan. Stir the gelatine into the warm cordial until completely dissolved. Stir in the gin. Strain into a jug and leave to cool completely.Pour the cold but still liquid glaze over the filling and return to the fridge to set.To make the chocolate drizzle, melt the chocolate with the butter and golden syrup until very smooth. Allow to cool until just warm but still liquid. Drizzle in lines over the set glaze (make sure the glaze is well chilled, otherwise it may melt). Preheat the oven to 180C/160C Fan/Gas 4. Mix the biscuits with the melted butter until thoroughly combined. Press into a 23cm/9in round flan tin, pushing the crumb mix up the sides of the tin. Bake for 10–12 minutes, then remove from the oven and leave to cool completely. Preheat the oven to 180C/160C Fan/Gas 4. Mix the biscuits with the melted butter until thoroughly combined. Press into a 23cm/9in round flan tin, pushing the crumb mix up the sides of the tin. Bake for 10–12 minutes, then remove from the oven and leave to cool completely. To make the filling, put the egg yolks and lime zest in a bowl. Beat until the yolks are foamy and greatly increased in volume, then whisk in the lime juice and gin, followed by the condensed milk. When everything is completely combined you should have a thick, pourable batter. Pour this into the crust, then chill in the fridge for several hours or preferably overnight. To make the filling, put the egg yolks and lime zest in a bowl. Beat until the yolks are foamy and greatly increased in volume, then whisk in the lime juice and gin, followed by the condensed milk. When everything is completely combined you should have a thick, pourable batter. Pour this into the crust, then chill in the fridge for several hours or preferably overnight. To make the glaze, soak the gelatine leaves in cold water for about 10 minutes, or until soft, then squeeze out the water. Meanwhile, gently heat the lime cordial in a small saucepan. Stir the gelatine into the warm cordial until completely dissolved. Stir in the gin. Strain into a jug and leave to cool completely. To make the glaze, soak the gelatine leaves in cold water for about 10 minutes, or until soft, then squeeze out the water. Meanwhile, gently heat the lime cordial in a small saucepan. Stir the gelatine into the warm cordial until completely dissolved. Stir in the gin. Strain into a jug and leave to cool completely. Pour the cold but still liquid glaze over the filling and return to the fridge to set. Pour the cold but still liquid glaze over the filling and return to the fridge to set. To make the chocolate drizzle, melt the chocolate with the butter and golden syrup until very smooth. Allow to cool until just warm but still liquid. Drizzle in lines over the set glaze (make sure the glaze is well chilled, otherwise it may melt). To make the chocolate drizzle, melt the chocolate with the butter and golden syrup until very smooth. Allow to cool until just warm but still liquid. Drizzle in lines over the set glaze (make sure the glaze is well chilled, otherwise it may melt). Recipe tips For the chocolate topping, you could just melt the chocolate and drizzle it over, but the butter and golden syrup give a glossy finish."
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} | b7f9d606c60dfa8b9b5bfab39761ec733017565bb85b0a0fc0f89dbccff5b695 | Crisp, chocolate and salted peanut tart recipe
An average of 3.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_chocolate_and_87547_16x9.jpg You will never look at crisps in the same way again – no longer just the crunch to accompany your sandwich, they can also be the crunch that accompanies your dessert! 250g/9oz good quality salted crisps 100g/3½oz butter4 tbsp golden syrup 250g/9oz good quality salted crisps 100g/3½oz butter 4 tbsp golden syrup 225g/8oz butter, cut into cubes375g/13oz dark chocolate (70% cocoa solids), chopped3 free-range eggs, plus 3 yolks150g/5½oz caster sugar125g/4½oz roasted and salted peanuts, roughly chopped 225g/8oz butter, cut into cubes 375g/13oz dark chocolate (70% cocoa solids), chopped 3 free-range eggs, plus 3 yolks 150g/5½oz caster sugar 125g/4½oz roasted and salted peanuts, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in, loose-bottomed, fairly deep tart tin.For the base, crush the crisps to crumbs in a sealed plastic bag with a rolling pin or use a food processor. Melt the butter with the golden syrup in a pan. Stir in the crisp crumbs to bring together.Press the crisp mixture evenly into the base and sides of the tart tin. Line the tin with non-stick baking parchment and fill with baking beans. Put onto an oven tray and bake for 10 minutes. Remove the baking beans and parchment and set aside to cool.Meanwhile, for the topping, melt the butter and chocolate in a heat-proof bowl over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water), stirring now and again until completely melted and glossy. Remove from the heat and leave to cool a little.Whisk together the eggs, yolks and sugar in a large bowl using an electric whisk for 3-4 minutes, until pale and thickened. Whisk the melted chocolate into the egg mixture, until completely incorporated. Stir in a little more than half the peanuts. Pour the chocolate mixture into the crisp base and sprinkle the remaining peanuts over the top. Bake for 20–25 minutes, or until almost set, but still with a very slight wobble. If the tart is still very wobbly, bake for a further 5 minutes. Leave to cool completely in the tin on a rack, then chill in the fridge for at least 4 hours.Carefully remove from the tin, slice and serve. Delicious with some vanilla ice cream on the side. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in, loose-bottomed, fairly deep tart tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in, loose-bottomed, fairly deep tart tin. For the base, crush the crisps to crumbs in a sealed plastic bag with a rolling pin or use a food processor. Melt the butter with the golden syrup in a pan. Stir in the crisp crumbs to bring together. For the base, crush the crisps to crumbs in a sealed plastic bag with a rolling pin or use a food processor. Melt the butter with the golden syrup in a pan. Stir in the crisp crumbs to bring together. Press the crisp mixture evenly into the base and sides of the tart tin. Line the tin with non-stick baking parchment and fill with baking beans. Put onto an oven tray and bake for 10 minutes. Remove the baking beans and parchment and set aside to cool. Press the crisp mixture evenly into the base and sides of the tart tin. Line the tin with non-stick baking parchment and fill with baking beans. Put onto an oven tray and bake for 10 minutes. Remove the baking beans and parchment and set aside to cool. Meanwhile, for the topping, melt the butter and chocolate in a heat-proof bowl over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water), stirring now and again until completely melted and glossy. Remove from the heat and leave to cool a little. Meanwhile, for the topping, melt the butter and chocolate in a heat-proof bowl over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water), stirring now and again until completely melted and glossy. Remove from the heat and leave to cool a little. Whisk together the eggs, yolks and sugar in a large bowl using an electric whisk for 3-4 minutes, until pale and thickened. Whisk the melted chocolate into the egg mixture, until completely incorporated. Stir in a little more than half the peanuts. Whisk together the eggs, yolks and sugar in a large bowl using an electric whisk for 3-4 minutes, until pale and thickened. Whisk the melted chocolate into the egg mixture, until completely incorporated. Stir in a little more than half the peanuts. Pour the chocolate mixture into the crisp base and sprinkle the remaining peanuts over the top. Bake for 20–25 minutes, or until almost set, but still with a very slight wobble. If the tart is still very wobbly, bake for a further 5 minutes. Leave to cool completely in the tin on a rack, then chill in the fridge for at least 4 hours. Pour the chocolate mixture into the crisp base and sprinkle the remaining peanuts over the top. Bake for 20–25 minutes, or until almost set, but still with a very slight wobble. If the tart is still very wobbly, bake for a further 5 minutes. Leave to cool completely in the tin on a rack, then chill in the fridge for at least 4 hours. Carefully remove from the tin, slice and serve. Delicious with some vanilla ice cream on the side. Carefully remove from the tin, slice and serve. Delicious with some vanilla ice cream on the side. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Crisp, chocolate and salted peanut tart recipe",
"content": "An average of 3.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_chocolate_and_87547_16x9.jpg You will never look at crisps in the same way again – no longer just the crunch to accompany your sandwich, they can also be the crunch that accompanies your dessert! 250g/9oz good quality salted crisps 100g/3½oz butter4 tbsp golden syrup 250g/9oz good quality salted crisps 100g/3½oz butter 4 tbsp golden syrup 225g/8oz butter, cut into cubes375g/13oz dark chocolate (70% cocoa solids), chopped3 free-range eggs, plus 3 yolks150g/5½oz caster sugar125g/4½oz roasted and salted peanuts, roughly chopped 225g/8oz butter, cut into cubes 375g/13oz dark chocolate (70% cocoa solids), chopped 3 free-range eggs, plus 3 yolks 150g/5½oz caster sugar 125g/4½oz roasted and salted peanuts, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in, loose-bottomed, fairly deep tart tin.For the base, crush the crisps to crumbs in a sealed plastic bag with a rolling pin or use a food processor. Melt the butter with the golden syrup in a pan. Stir in the crisp crumbs to bring together.Press the crisp mixture evenly into the base and sides of the tart tin. Line the tin with non-stick baking parchment and fill with baking beans. Put onto an oven tray and bake for 10 minutes. Remove the baking beans and parchment and set aside to cool.Meanwhile, for the topping, melt the butter and chocolate in a heat-proof bowl over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water), stirring now and again until completely melted and glossy. Remove from the heat and leave to cool a little.Whisk together the eggs, yolks and sugar in a large bowl using an electric whisk for 3-4 minutes, until pale and thickened. Whisk the melted chocolate into the egg mixture, until completely incorporated. Stir in a little more than half the peanuts. Pour the chocolate mixture into the crisp base and sprinkle the remaining peanuts over the top. Bake for 20–25 minutes, or until almost set, but still with a very slight wobble. If the tart is still very wobbly, bake for a further 5 minutes. Leave to cool completely in the tin on a rack, then chill in the fridge for at least 4 hours.Carefully remove from the tin, slice and serve. Delicious with some vanilla ice cream on the side. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in, loose-bottomed, fairly deep tart tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in, loose-bottomed, fairly deep tart tin. For the base, crush the crisps to crumbs in a sealed plastic bag with a rolling pin or use a food processor. Melt the butter with the golden syrup in a pan. Stir in the crisp crumbs to bring together. For the base, crush the crisps to crumbs in a sealed plastic bag with a rolling pin or use a food processor. Melt the butter with the golden syrup in a pan. Stir in the crisp crumbs to bring together. Press the crisp mixture evenly into the base and sides of the tart tin. Line the tin with non-stick baking parchment and fill with baking beans. Put onto an oven tray and bake for 10 minutes. Remove the baking beans and parchment and set aside to cool. Press the crisp mixture evenly into the base and sides of the tart tin. Line the tin with non-stick baking parchment and fill with baking beans. Put onto an oven tray and bake for 10 minutes. Remove the baking beans and parchment and set aside to cool. Meanwhile, for the topping, melt the butter and chocolate in a heat-proof bowl over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water), stirring now and again until completely melted and glossy. Remove from the heat and leave to cool a little. Meanwhile, for the topping, melt the butter and chocolate in a heat-proof bowl over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water), stirring now and again until completely melted and glossy. Remove from the heat and leave to cool a little. Whisk together the eggs, yolks and sugar in a large bowl using an electric whisk for 3-4 minutes, until pale and thickened. Whisk the melted chocolate into the egg mixture, until completely incorporated. Stir in a little more than half the peanuts. Whisk together the eggs, yolks and sugar in a large bowl using an electric whisk for 3-4 minutes, until pale and thickened. Whisk the melted chocolate into the egg mixture, until completely incorporated. Stir in a little more than half the peanuts. Pour the chocolate mixture into the crisp base and sprinkle the remaining peanuts over the top. Bake for 20–25 minutes, or until almost set, but still with a very slight wobble. If the tart is still very wobbly, bake for a further 5 minutes. Leave to cool completely in the tin on a rack, then chill in the fridge for at least 4 hours. Pour the chocolate mixture into the crisp base and sprinkle the remaining peanuts over the top. Bake for 20–25 minutes, or until almost set, but still with a very slight wobble. If the tart is still very wobbly, bake for a further 5 minutes. Leave to cool completely in the tin on a rack, then chill in the fridge for at least 4 hours. Carefully remove from the tin, slice and serve. Delicious with some vanilla ice cream on the side. Carefully remove from the tin, slice and serve. Delicious with some vanilla ice cream on the side."
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} | 86717ff8c37ef48556639202edb90135869824857b15d11450bd93fa17e3d0b1 | Strawberry fool with cornflake granola recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_fool_with_71564_16x9.jpg Strawberry fool is a simple, summery dessert that is decadent and fruity all at the same time! You might not need all the granola for this recipe, but any leftovers are delicous served with yoghurt and fruit for breakfast. 3 free-range egg yolks65g/2½oz caster sugar20g/¾oz cornflour20g/¾oz plain flour300ml/10fl oz full-fat milk1 small bunch elderflower (optional)1 vanilla pod (optional)250ml/9fl oz double cream, softly whipped and chilled 3 free-range egg yolks 65g/2½oz caster sugar 20g/¾oz cornflour 20g/¾oz plain flour 300ml/10fl oz full-fat milk 1 small bunch elderflower (optional) 1 vanilla pod (optional) 250ml/9fl oz double cream, softly whipped and chilled 30g/1oz rolled oats30g/1oz pecan nuts, roughly chopped4 plain digestive biscuits, broken into small pieces 20g/¾oz cornflakes20g/¾oz sultanas40g/1½oz runny honey 30g/1oz rolled oats 30g/1oz pecan nuts, roughly chopped 4 plain digestive biscuits, broken into small pieces 20g/¾oz cornflakes 20g/¾oz sultanas 40g/1½oz runny honey 120g/4½oz small strawberries, hulled and halved 1 tsp strawberry jam 120g/4½oz small strawberries, hulled and halved 1 tsp strawberry jam Method To make the fool, whisk the egg yolks, sugar, cornflour and flour together in a large bowl to a smooth mixture. Bring the milk to the boil with the elderflower and vanilla, if using, in a saucepan. Remove from the heat as soon as it has boiled. Pour the warm milk mixture gradually into the egg yolk mixture, whisking constantly so the mixture is smooth and free of lumps. Pour back into the pan and cook for 4–5 minutes until a smooth, thick custard is formed. Transfer to a clean bowl and leave to cool completely. Fold in the cream and chill in the fridge. To make the cornflake granola, preheat the oven to 190C/170C Fan/Gas 5. Mix all the dry ingredients together on a baking tray and drizzle the honey on top. Cook in the oven for about 15 minutes until golden-brown. Leave to cool on kitchen paper. To make the strawberries, place the strawberries, jam and ½ tablespoon of cold water in a bowl and mix gently.To serve, place the strawberries in the bottom of small glasses. Pipe or spoon the fool on top and spoon over the granola. Serve immediately. To make the fool, whisk the egg yolks, sugar, cornflour and flour together in a large bowl to a smooth mixture. Bring the milk to the boil with the elderflower and vanilla, if using, in a saucepan. Remove from the heat as soon as it has boiled. Pour the warm milk mixture gradually into the egg yolk mixture, whisking constantly so the mixture is smooth and free of lumps. Pour back into the pan and cook for 4–5 minutes until a smooth, thick custard is formed. Transfer to a clean bowl and leave to cool completely. Fold in the cream and chill in the fridge. To make the fool, whisk the egg yolks, sugar, cornflour and flour together in a large bowl to a smooth mixture. Bring the milk to the boil with the elderflower and vanilla, if using, in a saucepan. Remove from the heat as soon as it has boiled. Pour the warm milk mixture gradually into the egg yolk mixture, whisking constantly so the mixture is smooth and free of lumps. Pour back into the pan and cook for 4–5 minutes until a smooth, thick custard is formed. Transfer to a clean bowl and leave to cool completely. Fold in the cream and chill in the fridge. To make the cornflake granola, preheat the oven to 190C/170C Fan/Gas 5. Mix all the dry ingredients together on a baking tray and drizzle the honey on top. Cook in the oven for about 15 minutes until golden-brown. Leave to cool on kitchen paper. To make the cornflake granola, preheat the oven to 190C/170C Fan/Gas 5. Mix all the dry ingredients together on a baking tray and drizzle the honey on top. Cook in the oven for about 15 minutes until golden-brown. Leave to cool on kitchen paper. To make the strawberries, place the strawberries, jam and ½ tablespoon of cold water in a bowl and mix gently. To make the strawberries, place the strawberries, jam and ½ tablespoon of cold water in a bowl and mix gently. To serve, place the strawberries in the bottom of small glasses. Pipe or spoon the fool on top and spoon over the granola. Serve immediately. To serve, place the strawberries in the bottom of small glasses. Pipe or spoon the fool on top and spoon over the granola. Serve immediately. | {
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"title": "Strawberry fool with cornflake granola 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/strawberry_fool_with_71564_16x9.jpg Strawberry fool is a simple, summery dessert that is decadent and fruity all at the same time! You might not need all the granola for this recipe, but any leftovers are delicous served with yoghurt and fruit for breakfast. 3 free-range egg yolks65g/2½oz caster sugar20g/¾oz cornflour20g/¾oz plain flour300ml/10fl oz full-fat milk1 small bunch elderflower (optional)1 vanilla pod (optional)250ml/9fl oz double cream, softly whipped and chilled 3 free-range egg yolks 65g/2½oz caster sugar 20g/¾oz cornflour 20g/¾oz plain flour 300ml/10fl oz full-fat milk 1 small bunch elderflower (optional) 1 vanilla pod (optional) 250ml/9fl oz double cream, softly whipped and chilled 30g/1oz rolled oats30g/1oz pecan nuts, roughly chopped4 plain digestive biscuits, broken into small pieces 20g/¾oz cornflakes20g/¾oz sultanas40g/1½oz runny honey 30g/1oz rolled oats 30g/1oz pecan nuts, roughly chopped 4 plain digestive biscuits, broken into small pieces 20g/¾oz cornflakes 20g/¾oz sultanas 40g/1½oz runny honey 120g/4½oz small strawberries, hulled and halved 1 tsp strawberry jam 120g/4½oz small strawberries, hulled and halved 1 tsp strawberry jam Method To make the fool, whisk the egg yolks, sugar, cornflour and flour together in a large bowl to a smooth mixture. Bring the milk to the boil with the elderflower and vanilla, if using, in a saucepan. Remove from the heat as soon as it has boiled. Pour the warm milk mixture gradually into the egg yolk mixture, whisking constantly so the mixture is smooth and free of lumps. Pour back into the pan and cook for 4–5 minutes until a smooth, thick custard is formed. Transfer to a clean bowl and leave to cool completely. Fold in the cream and chill in the fridge. To make the cornflake granola, preheat the oven to 190C/170C Fan/Gas 5. Mix all the dry ingredients together on a baking tray and drizzle the honey on top. Cook in the oven for about 15 minutes until golden-brown. Leave to cool on kitchen paper. To make the strawberries, place the strawberries, jam and ½ tablespoon of cold water in a bowl and mix gently.To serve, place the strawberries in the bottom of small glasses. Pipe or spoon the fool on top and spoon over the granola. Serve immediately. To make the fool, whisk the egg yolks, sugar, cornflour and flour together in a large bowl to a smooth mixture. Bring the milk to the boil with the elderflower and vanilla, if using, in a saucepan. Remove from the heat as soon as it has boiled. Pour the warm milk mixture gradually into the egg yolk mixture, whisking constantly so the mixture is smooth and free of lumps. Pour back into the pan and cook for 4–5 minutes until a smooth, thick custard is formed. Transfer to a clean bowl and leave to cool completely. Fold in the cream and chill in the fridge. To make the fool, whisk the egg yolks, sugar, cornflour and flour together in a large bowl to a smooth mixture. Bring the milk to the boil with the elderflower and vanilla, if using, in a saucepan. Remove from the heat as soon as it has boiled. Pour the warm milk mixture gradually into the egg yolk mixture, whisking constantly so the mixture is smooth and free of lumps. Pour back into the pan and cook for 4–5 minutes until a smooth, thick custard is formed. Transfer to a clean bowl and leave to cool completely. Fold in the cream and chill in the fridge. To make the cornflake granola, preheat the oven to 190C/170C Fan/Gas 5. Mix all the dry ingredients together on a baking tray and drizzle the honey on top. Cook in the oven for about 15 minutes until golden-brown. Leave to cool on kitchen paper. To make the cornflake granola, preheat the oven to 190C/170C Fan/Gas 5. Mix all the dry ingredients together on a baking tray and drizzle the honey on top. Cook in the oven for about 15 minutes until golden-brown. Leave to cool on kitchen paper. To make the strawberries, place the strawberries, jam and ½ tablespoon of cold water in a bowl and mix gently. To make the strawberries, place the strawberries, jam and ½ tablespoon of cold water in a bowl and mix gently. To serve, place the strawberries in the bottom of small glasses. Pipe or spoon the fool on top and spoon over the granola. Serve immediately. To serve, place the strawberries in the bottom of small glasses. Pipe or spoon the fool on top and spoon over the granola. Serve immediately."
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} | db24d9683187bfb000020247d65bf4c1fb6d9bab7f713436027cc7c2c4df8934 | Pear, hazelnut and chocolate pavlova recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pear_hazelnut_and_86322_16x9.jpg A pavlova is a fantastic way to feed a crowd. You can use your favourite fillings but this one uses chocolate, hazelnuts and pear. 6 large free-range egg whites375g/13oz caster sugar1 tsp white wine vinegar1 tsp cornflour 6 large free-range egg whites 375g/13oz caster sugar 1 tsp white wine vinegar 1 tsp cornflour 75g/3oz dark chocolate, broken into pieces300ml/10fl oz double cream300ml/10fl oz Greek-style yoghurt1 tsp vanilla extract50g/2oz icing sugar, sieved4 poached pears or 2 x 400g tins pear halves in syrup, cut into large pieces50g/2oz toasted hazelnuts, halved 75g/3oz dark chocolate, broken into pieces 300ml/10fl oz double cream 300ml/10fl oz Greek-style yoghurt 1 tsp vanilla extract 50g/2oz icing sugar, sieved 4 poached pears or 2 x 400g tins pear halves in syrup, cut into large pieces 50g/2oz toasted hazelnuts, halved Method Preheat the oven to 160C/140C Fan/Gas 3. Line a baking tray with baking paper and draw a 15cm/6in circle in the centre and a 30cm/12in circle around the outside to make a ring.Place the egg whites into a mixing bowl and whisk with an electric whisk on full speed until soft peaks form. Gradually add the sugar, a teaspoon at a time, still whisking on maximum speed until stiff and glossy. Mix the vinegar and cornflour together in a small bowl until smooth then stir into the egg until combined.Spoon the mixture inbetween the lines of the ring. Make a trench in the meringue using the back of a spoon. Place in the oven then immediately reduce the temperature to 140C/120C Fan/Gas 1 and bake for 1–1½ hours or until firm to the touch. Turn the oven off and leave in the oven until cool.Melt the chocolate in a bowl set over a pan of simmering water, do not let the water touch the bowl. Stir until melted then keep warm. Whip the cream to soft peaks using an electric whisk, stir in the yogurt, vanilla, icing sugar and half the pear pieces. Spoon the cream into the meringue trench, arrange the remaining pears over the top and scatter with hazelnuts. Fill a small piping bag with the melted chocolate and pipe a zigzag pattern over the top. Cut into wedges to serve. Preheat the oven to 160C/140C Fan/Gas 3. Line a baking tray with baking paper and draw a 15cm/6in circle in the centre and a 30cm/12in circle around the outside to make a ring. Preheat the oven to 160C/140C Fan/Gas 3. Line a baking tray with baking paper and draw a 15cm/6in circle in the centre and a 30cm/12in circle around the outside to make a ring. Place the egg whites into a mixing bowl and whisk with an electric whisk on full speed until soft peaks form. Gradually add the sugar, a teaspoon at a time, still whisking on maximum speed until stiff and glossy. Mix the vinegar and cornflour together in a small bowl until smooth then stir into the egg until combined. Place the egg whites into a mixing bowl and whisk with an electric whisk on full speed until soft peaks form. Gradually add the sugar, a teaspoon at a time, still whisking on maximum speed until stiff and glossy. Mix the vinegar and cornflour together in a small bowl until smooth then stir into the egg until combined. Spoon the mixture inbetween the lines of the ring. Make a trench in the meringue using the back of a spoon. Place in the oven then immediately reduce the temperature to 140C/120C Fan/Gas 1 and bake for 1–1½ hours or until firm to the touch. Turn the oven off and leave in the oven until cool. Spoon the mixture inbetween the lines of the ring. Make a trench in the meringue using the back of a spoon. Place in the oven then immediately reduce the temperature to 140C/120C Fan/Gas 1 and bake for 1–1½ hours or until firm to the touch. Turn the oven off and leave in the oven until cool. Melt the chocolate in a bowl set over a pan of simmering water, do not let the water touch the bowl. Stir until melted then keep warm. Melt the chocolate in a bowl set over a pan of simmering water, do not let the water touch the bowl. Stir until melted then keep warm. Whip the cream to soft peaks using an electric whisk, stir in the yogurt, vanilla, icing sugar and half the pear pieces. Spoon the cream into the meringue trench, arrange the remaining pears over the top and scatter with hazelnuts. Fill a small piping bag with the melted chocolate and pipe a zigzag pattern over the top. Cut into wedges to serve. Whip the cream to soft peaks using an electric whisk, stir in the yogurt, vanilla, icing sugar and half the pear pieces. Spoon the cream into the meringue trench, arrange the remaining pears over the top and scatter with hazelnuts. Fill a small piping bag with the melted chocolate and pipe a zigzag pattern over the top. Cut into wedges to serve. Recipe tips The meringue can be made and kept in an airtight container in a cool place up to 2 weeks ahead. Fill 4 hours before serving. | {
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"title": "Pear, hazelnut and chocolate pavlova 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/pear_hazelnut_and_86322_16x9.jpg A pavlova is a fantastic way to feed a crowd. You can use your favourite fillings but this one uses chocolate, hazelnuts and pear. 6 large free-range egg whites375g/13oz caster sugar1 tsp white wine vinegar1 tsp cornflour 6 large free-range egg whites 375g/13oz caster sugar 1 tsp white wine vinegar 1 tsp cornflour 75g/3oz dark chocolate, broken into pieces300ml/10fl oz double cream300ml/10fl oz Greek-style yoghurt1 tsp vanilla extract50g/2oz icing sugar, sieved4 poached pears or 2 x 400g tins pear halves in syrup, cut into large pieces50g/2oz toasted hazelnuts, halved 75g/3oz dark chocolate, broken into pieces 300ml/10fl oz double cream 300ml/10fl oz Greek-style yoghurt 1 tsp vanilla extract 50g/2oz icing sugar, sieved 4 poached pears or 2 x 400g tins pear halves in syrup, cut into large pieces 50g/2oz toasted hazelnuts, halved Method Preheat the oven to 160C/140C Fan/Gas 3. Line a baking tray with baking paper and draw a 15cm/6in circle in the centre and a 30cm/12in circle around the outside to make a ring.Place the egg whites into a mixing bowl and whisk with an electric whisk on full speed until soft peaks form. Gradually add the sugar, a teaspoon at a time, still whisking on maximum speed until stiff and glossy. Mix the vinegar and cornflour together in a small bowl until smooth then stir into the egg until combined.Spoon the mixture inbetween the lines of the ring. Make a trench in the meringue using the back of a spoon. Place in the oven then immediately reduce the temperature to 140C/120C Fan/Gas 1 and bake for 1–1½ hours or until firm to the touch. Turn the oven off and leave in the oven until cool.Melt the chocolate in a bowl set over a pan of simmering water, do not let the water touch the bowl. Stir until melted then keep warm. Whip the cream to soft peaks using an electric whisk, stir in the yogurt, vanilla, icing sugar and half the pear pieces. Spoon the cream into the meringue trench, arrange the remaining pears over the top and scatter with hazelnuts. Fill a small piping bag with the melted chocolate and pipe a zigzag pattern over the top. Cut into wedges to serve. Preheat the oven to 160C/140C Fan/Gas 3. Line a baking tray with baking paper and draw a 15cm/6in circle in the centre and a 30cm/12in circle around the outside to make a ring. Preheat the oven to 160C/140C Fan/Gas 3. Line a baking tray with baking paper and draw a 15cm/6in circle in the centre and a 30cm/12in circle around the outside to make a ring. Place the egg whites into a mixing bowl and whisk with an electric whisk on full speed until soft peaks form. Gradually add the sugar, a teaspoon at a time, still whisking on maximum speed until stiff and glossy. Mix the vinegar and cornflour together in a small bowl until smooth then stir into the egg until combined. Place the egg whites into a mixing bowl and whisk with an electric whisk on full speed until soft peaks form. Gradually add the sugar, a teaspoon at a time, still whisking on maximum speed until stiff and glossy. Mix the vinegar and cornflour together in a small bowl until smooth then stir into the egg until combined. Spoon the mixture inbetween the lines of the ring. Make a trench in the meringue using the back of a spoon. Place in the oven then immediately reduce the temperature to 140C/120C Fan/Gas 1 and bake for 1–1½ hours or until firm to the touch. Turn the oven off and leave in the oven until cool. Spoon the mixture inbetween the lines of the ring. Make a trench in the meringue using the back of a spoon. Place in the oven then immediately reduce the temperature to 140C/120C Fan/Gas 1 and bake for 1–1½ hours or until firm to the touch. Turn the oven off and leave in the oven until cool. Melt the chocolate in a bowl set over a pan of simmering water, do not let the water touch the bowl. Stir until melted then keep warm. Melt the chocolate in a bowl set over a pan of simmering water, do not let the water touch the bowl. Stir until melted then keep warm. Whip the cream to soft peaks using an electric whisk, stir in the yogurt, vanilla, icing sugar and half the pear pieces. Spoon the cream into the meringue trench, arrange the remaining pears over the top and scatter with hazelnuts. Fill a small piping bag with the melted chocolate and pipe a zigzag pattern over the top. Cut into wedges to serve. Whip the cream to soft peaks using an electric whisk, stir in the yogurt, vanilla, icing sugar and half the pear pieces. Spoon the cream into the meringue trench, arrange the remaining pears over the top and scatter with hazelnuts. Fill a small piping bag with the melted chocolate and pipe a zigzag pattern over the top. Cut into wedges to serve. Recipe tips The meringue can be made and kept in an airtight container in a cool place up to 2 weeks ahead. Fill 4 hours before serving."
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} | dfc9a6e6fa7061c774223480911ca2a76718f2a8b88af3045ac5b9b1d463ee19 | Pecan and cream pies recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pecan_pie_empanadas_28023_16x9.jpg Nadiya's pecan and clotted cream mini pies are the perfect size for your mid-morning cuppa. 550g/1lb 4oz plain flour 1 tsp salt 230g/8oz unsalted butter 1 free-range egg and 1 free-range egg yolk, lightly beaten 550g/1lb 4oz plain flour 1 tsp salt 230g/8oz unsalted butter 1 free-range egg and 1 free-range egg yolk, lightly beaten 2 free-range eggs, plus 1 free-range egg, lightly beaten, for brushing50g/1¾oz soft light brown sugar 150g/5½oz unsalted butter, softened 3 tbsp plain flour 1 tbsp full-fat milk 1 tsp vanilla extract 200g/7oz pecan nuts, roughly chopped 227g tub clotted cream vegetable oil, for frying salt 2 free-range eggs, plus 1 free-range egg, lightly beaten, for brushing 50g/1¾oz soft light brown sugar 150g/5½oz unsalted butter, softened 3 tbsp plain flour 1 tbsp full-fat milk 1 tsp vanilla extract 200g/7oz pecan nuts, roughly chopped 227g tub clotted cream vegetable oil, for frying salt Method To make the pastry, place the flour and salt in a bowl and mix. Add the butter and rub in until the mixture resembles breadcrumbs. Make a well in the centre, add the eggs and mix in. Add 140ml/4½fl oz cold water and mix until you have a dough that comes together in a mound. To make life easier, the above steps can also be done in the same order in a food processor. Flatten the dough, wrap in cling film and pop in the fridge for 1 hour to firm up. To make the filling, place the 2 eggs, sugar, butter, flour, milk, vanilla and pecans in a bowl and mix well to form an even, smooth mixture. Set aside. Roll the dough out to about 3mm thick, then cut out 22 circles with a 10cm/4in round cutter. Spread the circles out on a surface and evenly distribute the filling between each circle, making sure to put the filling off-centre, because the other half will fold over to create a semi-circle. Add 1 teaspoon of clotted cream on top of each filling. Brush the unfilled half of each circle with the beaten egg and fold over to enclose the filling. Press and seal all the way around the join with the back of a teaspoon. Pop onto a tray, cover and place in the fridge for 1 hour. Heat enough oil in a deep saucepan or frying pan to allow for shallow frying of the empanadas. I like to use a large, deep frying pan and add enough oil to half-fill the pan. Heat the oil to 180C or until, when you add a cube of bread, it floats to the surface and browns in 30–40 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add 3–4 empanadas, depending on the size of your pan, and fry for just a few minutes on each side until light golden-brown. Each batch will take about 5 minutes. Transfer with a slotted spoon to drain on kitchen paper and sprinkle with a little salt. These are best eaten hot. To make the pastry, place the flour and salt in a bowl and mix. Add the butter and rub in until the mixture resembles breadcrumbs. Make a well in the centre, add the eggs and mix in. Add 140ml/4½fl oz cold water and mix until you have a dough that comes together in a mound. To make life easier, the above steps can also be done in the same order in a food processor. Flatten the dough, wrap in cling film and pop in the fridge for 1 hour to firm up. To make the pastry, place the flour and salt in a bowl and mix. Add the butter and rub in until the mixture resembles breadcrumbs. Make a well in the centre, add the eggs and mix in. Add 140ml/4½fl oz cold water and mix until you have a dough that comes together in a mound. To make life easier, the above steps can also be done in the same order in a food processor. Flatten the dough, wrap in cling film and pop in the fridge for 1 hour to firm up. To make the filling, place the 2 eggs, sugar, butter, flour, milk, vanilla and pecans in a bowl and mix well to form an even, smooth mixture. Set aside. To make the filling, place the 2 eggs, sugar, butter, flour, milk, vanilla and pecans in a bowl and mix well to form an even, smooth mixture. Set aside. Roll the dough out to about 3mm thick, then cut out 22 circles with a 10cm/4in round cutter. Spread the circles out on a surface and evenly distribute the filling between each circle, making sure to put the filling off-centre, because the other half will fold over to create a semi-circle. Add 1 teaspoon of clotted cream on top of each filling. Brush the unfilled half of each circle with the beaten egg and fold over to enclose the filling. Press and seal all the way around the join with the back of a teaspoon. Pop onto a tray, cover and place in the fridge for 1 hour. Roll the dough out to about 3mm thick, then cut out 22 circles with a 10cm/4in round cutter. Spread the circles out on a surface and evenly distribute the filling between each circle, making sure to put the filling off-centre, because the other half will fold over to create a semi-circle. Add 1 teaspoon of clotted cream on top of each filling. Brush the unfilled half of each circle with the beaten egg and fold over to enclose the filling. Press and seal all the way around the join with the back of a teaspoon. Pop onto a tray, cover and place in the fridge for 1 hour. Heat enough oil in a deep saucepan or frying pan to allow for shallow frying of the empanadas. I like to use a large, deep frying pan and add enough oil to half-fill the pan. Heat the oil to 180C or until, when you add a cube of bread, it floats to the surface and browns in 30–40 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add 3–4 empanadas, depending on the size of your pan, and fry for just a few minutes on each side until light golden-brown. Each batch will take about 5 minutes. Transfer with a slotted spoon to drain on kitchen paper and sprinkle with a little salt. These are best eaten hot. Heat enough oil in a deep saucepan or frying pan to allow for shallow frying of the empanadas. I like to use a large, deep frying pan and add enough oil to half-fill the pan. Heat the oil to 180C or until, when you add a cube of bread, it floats to the surface and browns in 30–40 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add 3–4 empanadas, depending on the size of your pan, and fry for just a few minutes on each side until light golden-brown. Each batch will take about 5 minutes. Transfer with a slotted spoon to drain on kitchen paper and sprinkle with a little salt. These are best eaten hot. | {
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"title": "Pecan and cream pies recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pecan_pie_empanadas_28023_16x9.jpg Nadiya's pecan and clotted cream mini pies are the perfect size for your mid-morning cuppa. 550g/1lb 4oz plain flour 1 tsp salt 230g/8oz unsalted butter 1 free-range egg and 1 free-range egg yolk, lightly beaten 550g/1lb 4oz plain flour 1 tsp salt 230g/8oz unsalted butter 1 free-range egg and 1 free-range egg yolk, lightly beaten 2 free-range eggs, plus 1 free-range egg, lightly beaten, for brushing50g/1¾oz soft light brown sugar 150g/5½oz unsalted butter, softened 3 tbsp plain flour 1 tbsp full-fat milk 1 tsp vanilla extract 200g/7oz pecan nuts, roughly chopped 227g tub clotted cream vegetable oil, for frying salt 2 free-range eggs, plus 1 free-range egg, lightly beaten, for brushing 50g/1¾oz soft light brown sugar 150g/5½oz unsalted butter, softened 3 tbsp plain flour 1 tbsp full-fat milk 1 tsp vanilla extract 200g/7oz pecan nuts, roughly chopped 227g tub clotted cream vegetable oil, for frying salt Method To make the pastry, place the flour and salt in a bowl and mix. Add the butter and rub in until the mixture resembles breadcrumbs. Make a well in the centre, add the eggs and mix in. Add 140ml/4½fl oz cold water and mix until you have a dough that comes together in a mound. To make life easier, the above steps can also be done in the same order in a food processor. Flatten the dough, wrap in cling film and pop in the fridge for 1 hour to firm up. To make the filling, place the 2 eggs, sugar, butter, flour, milk, vanilla and pecans in a bowl and mix well to form an even, smooth mixture. Set aside. Roll the dough out to about 3mm thick, then cut out 22 circles with a 10cm/4in round cutter. Spread the circles out on a surface and evenly distribute the filling between each circle, making sure to put the filling off-centre, because the other half will fold over to create a semi-circle. Add 1 teaspoon of clotted cream on top of each filling. Brush the unfilled half of each circle with the beaten egg and fold over to enclose the filling. Press and seal all the way around the join with the back of a teaspoon. Pop onto a tray, cover and place in the fridge for 1 hour. Heat enough oil in a deep saucepan or frying pan to allow for shallow frying of the empanadas. I like to use a large, deep frying pan and add enough oil to half-fill the pan. Heat the oil to 180C or until, when you add a cube of bread, it floats to the surface and browns in 30–40 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add 3–4 empanadas, depending on the size of your pan, and fry for just a few minutes on each side until light golden-brown. Each batch will take about 5 minutes. Transfer with a slotted spoon to drain on kitchen paper and sprinkle with a little salt. These are best eaten hot. To make the pastry, place the flour and salt in a bowl and mix. Add the butter and rub in until the mixture resembles breadcrumbs. Make a well in the centre, add the eggs and mix in. Add 140ml/4½fl oz cold water and mix until you have a dough that comes together in a mound. To make life easier, the above steps can also be done in the same order in a food processor. Flatten the dough, wrap in cling film and pop in the fridge for 1 hour to firm up. To make the pastry, place the flour and salt in a bowl and mix. Add the butter and rub in until the mixture resembles breadcrumbs. Make a well in the centre, add the eggs and mix in. Add 140ml/4½fl oz cold water and mix until you have a dough that comes together in a mound. To make life easier, the above steps can also be done in the same order in a food processor. Flatten the dough, wrap in cling film and pop in the fridge for 1 hour to firm up. To make the filling, place the 2 eggs, sugar, butter, flour, milk, vanilla and pecans in a bowl and mix well to form an even, smooth mixture. Set aside. To make the filling, place the 2 eggs, sugar, butter, flour, milk, vanilla and pecans in a bowl and mix well to form an even, smooth mixture. Set aside. Roll the dough out to about 3mm thick, then cut out 22 circles with a 10cm/4in round cutter. Spread the circles out on a surface and evenly distribute the filling between each circle, making sure to put the filling off-centre, because the other half will fold over to create a semi-circle. Add 1 teaspoon of clotted cream on top of each filling. Brush the unfilled half of each circle with the beaten egg and fold over to enclose the filling. Press and seal all the way around the join with the back of a teaspoon. Pop onto a tray, cover and place in the fridge for 1 hour. Roll the dough out to about 3mm thick, then cut out 22 circles with a 10cm/4in round cutter. Spread the circles out on a surface and evenly distribute the filling between each circle, making sure to put the filling off-centre, because the other half will fold over to create a semi-circle. Add 1 teaspoon of clotted cream on top of each filling. Brush the unfilled half of each circle with the beaten egg and fold over to enclose the filling. Press and seal all the way around the join with the back of a teaspoon. Pop onto a tray, cover and place in the fridge for 1 hour. Heat enough oil in a deep saucepan or frying pan to allow for shallow frying of the empanadas. I like to use a large, deep frying pan and add enough oil to half-fill the pan. Heat the oil to 180C or until, when you add a cube of bread, it floats to the surface and browns in 30–40 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add 3–4 empanadas, depending on the size of your pan, and fry for just a few minutes on each side until light golden-brown. Each batch will take about 5 minutes. Transfer with a slotted spoon to drain on kitchen paper and sprinkle with a little salt. These are best eaten hot. Heat enough oil in a deep saucepan or frying pan to allow for shallow frying of the empanadas. I like to use a large, deep frying pan and add enough oil to half-fill the pan. Heat the oil to 180C or until, when you add a cube of bread, it floats to the surface and browns in 30–40 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add 3–4 empanadas, depending on the size of your pan, and fry for just a few minutes on each side until light golden-brown. Each batch will take about 5 minutes. Transfer with a slotted spoon to drain on kitchen paper and sprinkle with a little salt. These are best eaten hot."
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An average of 3.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rolled_pavlova_with_52258_16x9.jpg Billowy, chewy meringue encases sweet whipped cream and the best of late summer fruit. Rolling the meringue isn’t as tricky as it sounds, just take it slowly. Substitute the fruit with whatever is in season. 250g/9oz free-range egg whites, at room temperature (6 eggs or from a carton)375g/13oz caster sugar2 tsp vanilla extract2 tsp white wine vinegar2 tsp cornflour 250g/9oz free-range egg whites, at room temperature (6 eggs or from a carton) 375g/13oz caster sugar 2 tsp vanilla extract 2 tsp white wine vinegar 2 tsp cornflour 300ml/10fl oz double cream1 tsp vanilla extract30g/1oz icing sugar5 large, ripe peaches, cut into ½cm/¼in segments 300g/10½oz blackberries 60g/2oz toasted, flaked almonds 300ml/10fl oz double cream 1 tsp vanilla extract 30g/1oz icing sugar 5 large, ripe peaches, cut into ½cm/¼in segments 300g/10½oz blackberries 60g/2oz toasted, flaked almonds Method Preheat the oven to 220C/200C Fan/Gas 7.To make the meringue, line a 35x30cm/13x11in Swiss roll tin with baking paper, allowing 2cm/½in to hang over the sides of the tin.Whisk the egg whites in a clean, glass bowl to soft peaks. Gradually add the sugar, whisking constantly, until the mixture becomes thick and glossy. Add the vanilla extract, vinegar and cornflour and whisk until combined.Transfer the meringue mixture to the lined tin and spread out evenly. Put in the oven and immediately lower the temperature to 180C/160C Fan/Gas 4. Bake for 35 minutes, or until pale beige and crusty on top. Set aside to cool completely. To make the filling, whisk the cream to soft peaks. Add the vanilla extract and icing sugar and whisk to combine.With a clean tea towel placed over the top of the meringue, turn out onto a work surface. Lift the tin and peel off the baking paper.Spread two-thirds of the whipped cream over the meringue. Cover with 500g/1lb 2oz of the peaches and 200g/7oz of the blackberries and sprinkle over 50g//1¾oz of the the almonds.To roll up the pavlova, start with longest side closest to you. Using the tea towel, roll the meringue up and over so the edges come together to form a log (it won’t roll as much as a roulade). Pull away the tea towel as you roll and slide onto a platter with the seam facing downwards.To serve, pipe or spoon the remaining cream down the length of the roulade and top with the remaining peaches, blackberries and almonds. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the meringue, line a 35x30cm/13x11in Swiss roll tin with baking paper, allowing 2cm/½in to hang over the sides of the tin. To make the meringue, line a 35x30cm/13x11in Swiss roll tin with baking paper, allowing 2cm/½in to hang over the sides of the tin. Whisk the egg whites in a clean, glass bowl to soft peaks. Gradually add the sugar, whisking constantly, until the mixture becomes thick and glossy. Add the vanilla extract, vinegar and cornflour and whisk until combined. Whisk the egg whites in a clean, glass bowl to soft peaks. Gradually add the sugar, whisking constantly, until the mixture becomes thick and glossy. Add the vanilla extract, vinegar and cornflour and whisk until combined. Transfer the meringue mixture to the lined tin and spread out evenly. Put in the oven and immediately lower the temperature to 180C/160C Fan/Gas 4. Transfer the meringue mixture to the lined tin and spread out evenly. Put in the oven and immediately lower the temperature to 180C/160C Fan/Gas 4. Bake for 35 minutes, or until pale beige and crusty on top. Set aside to cool completely. Bake for 35 minutes, or until pale beige and crusty on top. Set aside to cool completely. To make the filling, whisk the cream to soft peaks. Add the vanilla extract and icing sugar and whisk to combine. To make the filling, whisk the cream to soft peaks. Add the vanilla extract and icing sugar and whisk to combine. With a clean tea towel placed over the top of the meringue, turn out onto a work surface. Lift the tin and peel off the baking paper. With a clean tea towel placed over the top of the meringue, turn out onto a work surface. Lift the tin and peel off the baking paper. Spread two-thirds of the whipped cream over the meringue. Cover with 500g/1lb 2oz of the peaches and 200g/7oz of the blackberries and sprinkle over 50g//1¾oz of the the almonds. Spread two-thirds of the whipped cream over the meringue. Cover with 500g/1lb 2oz of the peaches and 200g/7oz of the blackberries and sprinkle over 50g//1¾oz of the the almonds. To roll up the pavlova, start with longest side closest to you. Using the tea towel, roll the meringue up and over so the edges come together to form a log (it won’t roll as much as a roulade). Pull away the tea towel as you roll and slide onto a platter with the seam facing downwards. To roll up the pavlova, start with longest side closest to you. Using the tea towel, roll the meringue up and over so the edges come together to form a log (it won’t roll as much as a roulade). Pull away the tea towel as you roll and slide onto a platter with the seam facing downwards. To serve, pipe or spoon the remaining cream down the length of the roulade and top with the remaining peaches, blackberries and almonds. To serve, pipe or spoon the remaining cream down the length of the roulade and top with the remaining peaches, blackberries and almonds. | {
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"title": "Rolled pavlova with peaches and blackberries recipe",
"content": "An average of 3.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rolled_pavlova_with_52258_16x9.jpg Billowy, chewy meringue encases sweet whipped cream and the best of late summer fruit. Rolling the meringue isn’t as tricky as it sounds, just take it slowly. Substitute the fruit with whatever is in season. 250g/9oz free-range egg whites, at room temperature (6 eggs or from a carton)375g/13oz caster sugar2 tsp vanilla extract2 tsp white wine vinegar2 tsp cornflour 250g/9oz free-range egg whites, at room temperature (6 eggs or from a carton) 375g/13oz caster sugar 2 tsp vanilla extract 2 tsp white wine vinegar 2 tsp cornflour 300ml/10fl oz double cream1 tsp vanilla extract30g/1oz icing sugar5 large, ripe peaches, cut into ½cm/¼in segments 300g/10½oz blackberries 60g/2oz toasted, flaked almonds 300ml/10fl oz double cream 1 tsp vanilla extract 30g/1oz icing sugar 5 large, ripe peaches, cut into ½cm/¼in segments 300g/10½oz blackberries 60g/2oz toasted, flaked almonds Method Preheat the oven to 220C/200C Fan/Gas 7.To make the meringue, line a 35x30cm/13x11in Swiss roll tin with baking paper, allowing 2cm/½in to hang over the sides of the tin.Whisk the egg whites in a clean, glass bowl to soft peaks. Gradually add the sugar, whisking constantly, until the mixture becomes thick and glossy. Add the vanilla extract, vinegar and cornflour and whisk until combined.Transfer the meringue mixture to the lined tin and spread out evenly. Put in the oven and immediately lower the temperature to 180C/160C Fan/Gas 4. Bake for 35 minutes, or until pale beige and crusty on top. Set aside to cool completely. To make the filling, whisk the cream to soft peaks. Add the vanilla extract and icing sugar and whisk to combine.With a clean tea towel placed over the top of the meringue, turn out onto a work surface. Lift the tin and peel off the baking paper.Spread two-thirds of the whipped cream over the meringue. Cover with 500g/1lb 2oz of the peaches and 200g/7oz of the blackberries and sprinkle over 50g//1¾oz of the the almonds.To roll up the pavlova, start with longest side closest to you. Using the tea towel, roll the meringue up and over so the edges come together to form a log (it won’t roll as much as a roulade). Pull away the tea towel as you roll and slide onto a platter with the seam facing downwards.To serve, pipe or spoon the remaining cream down the length of the roulade and top with the remaining peaches, blackberries and almonds. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the meringue, line a 35x30cm/13x11in Swiss roll tin with baking paper, allowing 2cm/½in to hang over the sides of the tin. To make the meringue, line a 35x30cm/13x11in Swiss roll tin with baking paper, allowing 2cm/½in to hang over the sides of the tin. Whisk the egg whites in a clean, glass bowl to soft peaks. Gradually add the sugar, whisking constantly, until the mixture becomes thick and glossy. Add the vanilla extract, vinegar and cornflour and whisk until combined. Whisk the egg whites in a clean, glass bowl to soft peaks. Gradually add the sugar, whisking constantly, until the mixture becomes thick and glossy. Add the vanilla extract, vinegar and cornflour and whisk until combined. Transfer the meringue mixture to the lined tin and spread out evenly. Put in the oven and immediately lower the temperature to 180C/160C Fan/Gas 4. Transfer the meringue mixture to the lined tin and spread out evenly. Put in the oven and immediately lower the temperature to 180C/160C Fan/Gas 4. Bake for 35 minutes, or until pale beige and crusty on top. Set aside to cool completely. Bake for 35 minutes, or until pale beige and crusty on top. Set aside to cool completely. To make the filling, whisk the cream to soft peaks. Add the vanilla extract and icing sugar and whisk to combine. To make the filling, whisk the cream to soft peaks. Add the vanilla extract and icing sugar and whisk to combine. With a clean tea towel placed over the top of the meringue, turn out onto a work surface. Lift the tin and peel off the baking paper. With a clean tea towel placed over the top of the meringue, turn out onto a work surface. Lift the tin and peel off the baking paper. Spread two-thirds of the whipped cream over the meringue. Cover with 500g/1lb 2oz of the peaches and 200g/7oz of the blackberries and sprinkle over 50g//1¾oz of the the almonds. Spread two-thirds of the whipped cream over the meringue. Cover with 500g/1lb 2oz of the peaches and 200g/7oz of the blackberries and sprinkle over 50g//1¾oz of the the almonds. To roll up the pavlova, start with longest side closest to you. Using the tea towel, roll the meringue up and over so the edges come together to form a log (it won’t roll as much as a roulade). Pull away the tea towel as you roll and slide onto a platter with the seam facing downwards. To roll up the pavlova, start with longest side closest to you. Using the tea towel, roll the meringue up and over so the edges come together to form a log (it won’t roll as much as a roulade). Pull away the tea towel as you roll and slide onto a platter with the seam facing downwards. To serve, pipe or spoon the remaining cream down the length of the roulade and top with the remaining peaches, blackberries and almonds. To serve, pipe or spoon the remaining cream down the length of the roulade and top with the remaining peaches, blackberries and almonds."
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} | a39b32d230e559f4e359ee1256df56e3b14acf1670b0fa096b8c747863173238 | Chocolate brownie and raspberry trifles recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_brownie_and_97513_16x9.jpg These trifles make showstopping desserts – the combination of layers taste amazing and look stunning. You will need a large piping bag fitted with a 1cm/½in plain nozzle. 165g/5¾oz butter, plus extra for greasing200g/7oz good-quality raw chocolate, minimum 72% cocoa solids3 free-range eggs2 free-range egg yolks2 tsp vanilla extract200g/7oz soft light brown sugar3 tbsp plain flourpinch salt 165g/5¾oz butter, plus extra for greasing 200g/7oz good-quality raw chocolate, minimum 72% cocoa solids 3 free-range eggs 2 free-range egg yolks 2 tsp vanilla extract 200g/7oz soft light brown sugar 3 tbsp plain flour pinch salt 4 tbsp icing sugar160ml/5½fl oz double cream100g/3½oz cream cheese 4 tbsp icing sugar 160ml/5½fl oz double cream 100g/3½oz cream cheese 25g/1oz butter55g/2oz good-quality milk chocolate, minimum 40% cocoa solids30g/1oz single cream1–2 tbsp milk (optional)1–2 tsp sugar (optional) 25g/1oz butter 55g/2oz good-quality milk chocolate, minimum 40% cocoa solids 30g/1oz single cream 1–2 tbsp milk (optional) 1–2 tsp sugar (optional) 250g/9oz raspberries4 tbsp icing sugar1 tbsp fresh lemon juice2 tbsp soft light brown sugar (optional) 250g/9oz raspberries 4 tbsp icing sugar 1 tbsp fresh lemon juice 2 tbsp soft light brown sugar (optional) 9 whole raspberries50g/1¾oz good- quality dark chocolate 9 whole raspberries 50g/1¾oz good- quality dark chocolate Method To make the brownies, preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square baking tin with the butter. Melt the butter and chocolate in a bowl set over a saucepan of gently simmering water. (Do not allow the base of the bowl to touch the water.) Whisk the eggs and vanilla extract in a small bowl and stir into the chocolate mixture.Mix the sugar, flour and salt into the chocolate mixture and spoon into the prepared baking tin. Bake for 25 minutes. Leave the brownies to cool in the tin, then cut into nine squares.Meanwhile, for the cream cheese filling, place the icing sugar and double cream in a bowl and whip until it becomes thick enough to hold its shape. Fold in the cream cheese. Spoon into a piping bag fitted with a 1cm/½in plain nozzle. For the chocolate sauce, melt the butter and chocolate in a bowl set over a saucepan of gently simmering water. (Do not allow the base of the bowl to touch the water.) Bring the cream to the boil in a small saucepan. Stir the cream into the melted chocolate mixture. Add the milk, if the sauce is too thick, and sweeten with the sugar, if preferred. For the raspberry coulis, place the raspberries, icing sugar and lemon juice in a small saucepan and bring to the boil. Simmer for 5–10 minutes, stirring regularly, until the raspberries have broken down. Blitz the raspberry mixture in a blender or food processor until smooth. Pass the mixture through a sieve to remove any seeds. Sweeten with the sugar, if preferred. To assemble the first trifle, take a brownie square and cut it into eight squares. Crumble a brownie quarter into the base of a dessert glass. Add 2 tablespoons of chocolate sauce to the glass and smooth the surface. Pipe a swirl of cream cheese filling over the top that is approximately 1cm/½in deep. Crumble another brownie quarter on top. Add 1½ tablespoons of raspberry coulis and smooth the surface. Top with 2 tablespoons of chocolate sauce, smooth the surface and pipe a final layer of cream cheese. Crumble the remaining brownie quarters over the top of the trifle and decorate with a raspberry. Drizzle some more chocolate sauce on top. Using a potato peeler, grate some dark chocolate curls over the dessert. Repeat with the other eight trifles and serve immediately. To make the brownies, preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square baking tin with the butter. To make the brownies, preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square baking tin with the butter. Melt the butter and chocolate in a bowl set over a saucepan of gently simmering water. (Do not allow the base of the bowl to touch the water.) Whisk the eggs and vanilla extract in a small bowl and stir into the chocolate mixture. Melt the butter and chocolate in a bowl set over a saucepan of gently simmering water. (Do not allow the base of the bowl to touch the water.) Whisk the eggs and vanilla extract in a small bowl and stir into the chocolate mixture. Mix the sugar, flour and salt into the chocolate mixture and spoon into the prepared baking tin. Bake for 25 minutes. Leave the brownies to cool in the tin, then cut into nine squares. Mix the sugar, flour and salt into the chocolate mixture and spoon into the prepared baking tin. Bake for 25 minutes. Leave the brownies to cool in the tin, then cut into nine squares. Meanwhile, for the cream cheese filling, place the icing sugar and double cream in a bowl and whip until it becomes thick enough to hold its shape. Fold in the cream cheese. Spoon into a piping bag fitted with a 1cm/½in plain nozzle. Meanwhile, for the cream cheese filling, place the icing sugar and double cream in a bowl and whip until it becomes thick enough to hold its shape. Fold in the cream cheese. Spoon into a piping bag fitted with a 1cm/½in plain nozzle. For the chocolate sauce, melt the butter and chocolate in a bowl set over a saucepan of gently simmering water. (Do not allow the base of the bowl to touch the water.) Bring the cream to the boil in a small saucepan. Stir the cream into the melted chocolate mixture. Add the milk, if the sauce is too thick, and sweeten with the sugar, if preferred. For the chocolate sauce, melt the butter and chocolate in a bowl set over a saucepan of gently simmering water. (Do not allow the base of the bowl to touch the water.) Bring the cream to the boil in a small saucepan. Stir the cream into the melted chocolate mixture. Add the milk, if the sauce is too thick, and sweeten with the sugar, if preferred. For the raspberry coulis, place the raspberries, icing sugar and lemon juice in a small saucepan and bring to the boil. Simmer for 5–10 minutes, stirring regularly, until the raspberries have broken down. Blitz the raspberry mixture in a blender or food processor until smooth. Pass the mixture through a sieve to remove any seeds. Sweeten with the sugar, if preferred. For the raspberry coulis, place the raspberries, icing sugar and lemon juice in a small saucepan and bring to the boil. Simmer for 5–10 minutes, stirring regularly, until the raspberries have broken down. Blitz the raspberry mixture in a blender or food processor until smooth. Pass the mixture through a sieve to remove any seeds. Sweeten with the sugar, if preferred. To assemble the first trifle, take a brownie square and cut it into eight squares. Crumble a brownie quarter into the base of a dessert glass. Add 2 tablespoons of chocolate sauce to the glass and smooth the surface. Pipe a swirl of cream cheese filling over the top that is approximately 1cm/½in deep. Crumble another brownie quarter on top. Add 1½ tablespoons of raspberry coulis and smooth the surface. Top with 2 tablespoons of chocolate sauce, smooth the surface and pipe a final layer of cream cheese. Crumble the remaining brownie quarters over the top of the trifle and decorate with a raspberry. Drizzle some more chocolate sauce on top. Using a potato peeler, grate some dark chocolate curls over the dessert. Repeat with the other eight trifles and serve immediately. To assemble the first trifle, take a brownie square and cut it into eight squares. Crumble a brownie quarter into the base of a dessert glass. Add 2 tablespoons of chocolate sauce to the glass and smooth the surface. Pipe a swirl of cream cheese filling over the top that is approximately 1cm/½in deep. Crumble another brownie quarter on top. Add 1½ tablespoons of raspberry coulis and smooth the surface. Top with 2 tablespoons of chocolate sauce, smooth the surface and pipe a final layer of cream cheese. Crumble the remaining brownie quarters over the top of the trifle and decorate with a raspberry. Drizzle some more chocolate sauce on top. Using a potato peeler, grate some dark chocolate curls over the dessert. Repeat with the other eight trifles and serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_brownie_and_97513",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate brownie and raspberry trifles 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/chocolate_brownie_and_97513_16x9.jpg These trifles make showstopping desserts – the combination of layers taste amazing and look stunning. You will need a large piping bag fitted with a 1cm/½in plain nozzle. 165g/5¾oz butter, plus extra for greasing200g/7oz good-quality raw chocolate, minimum 72% cocoa solids3 free-range eggs2 free-range egg yolks2 tsp vanilla extract200g/7oz soft light brown sugar3 tbsp plain flourpinch salt 165g/5¾oz butter, plus extra for greasing 200g/7oz good-quality raw chocolate, minimum 72% cocoa solids 3 free-range eggs 2 free-range egg yolks 2 tsp vanilla extract 200g/7oz soft light brown sugar 3 tbsp plain flour pinch salt 4 tbsp icing sugar160ml/5½fl oz double cream100g/3½oz cream cheese 4 tbsp icing sugar 160ml/5½fl oz double cream 100g/3½oz cream cheese 25g/1oz butter55g/2oz good-quality milk chocolate, minimum 40% cocoa solids30g/1oz single cream1–2 tbsp milk (optional)1–2 tsp sugar (optional) 25g/1oz butter 55g/2oz good-quality milk chocolate, minimum 40% cocoa solids 30g/1oz single cream 1–2 tbsp milk (optional) 1–2 tsp sugar (optional) 250g/9oz raspberries4 tbsp icing sugar1 tbsp fresh lemon juice2 tbsp soft light brown sugar (optional) 250g/9oz raspberries 4 tbsp icing sugar 1 tbsp fresh lemon juice 2 tbsp soft light brown sugar (optional) 9 whole raspberries50g/1¾oz good- quality dark chocolate 9 whole raspberries 50g/1¾oz good- quality dark chocolate Method To make the brownies, preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square baking tin with the butter. Melt the butter and chocolate in a bowl set over a saucepan of gently simmering water. (Do not allow the base of the bowl to touch the water.) Whisk the eggs and vanilla extract in a small bowl and stir into the chocolate mixture.Mix the sugar, flour and salt into the chocolate mixture and spoon into the prepared baking tin. Bake for 25 minutes. Leave the brownies to cool in the tin, then cut into nine squares.Meanwhile, for the cream cheese filling, place the icing sugar and double cream in a bowl and whip until it becomes thick enough to hold its shape. Fold in the cream cheese. Spoon into a piping bag fitted with a 1cm/½in plain nozzle. For the chocolate sauce, melt the butter and chocolate in a bowl set over a saucepan of gently simmering water. (Do not allow the base of the bowl to touch the water.) Bring the cream to the boil in a small saucepan. Stir the cream into the melted chocolate mixture. Add the milk, if the sauce is too thick, and sweeten with the sugar, if preferred. For the raspberry coulis, place the raspberries, icing sugar and lemon juice in a small saucepan and bring to the boil. Simmer for 5–10 minutes, stirring regularly, until the raspberries have broken down. Blitz the raspberry mixture in a blender or food processor until smooth. Pass the mixture through a sieve to remove any seeds. Sweeten with the sugar, if preferred. To assemble the first trifle, take a brownie square and cut it into eight squares. Crumble a brownie quarter into the base of a dessert glass. Add 2 tablespoons of chocolate sauce to the glass and smooth the surface. Pipe a swirl of cream cheese filling over the top that is approximately 1cm/½in deep. Crumble another brownie quarter on top. Add 1½ tablespoons of raspberry coulis and smooth the surface. Top with 2 tablespoons of chocolate sauce, smooth the surface and pipe a final layer of cream cheese. Crumble the remaining brownie quarters over the top of the trifle and decorate with a raspberry. Drizzle some more chocolate sauce on top. Using a potato peeler, grate some dark chocolate curls over the dessert. Repeat with the other eight trifles and serve immediately. To make the brownies, preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square baking tin with the butter. To make the brownies, preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square baking tin with the butter. Melt the butter and chocolate in a bowl set over a saucepan of gently simmering water. (Do not allow the base of the bowl to touch the water.) Whisk the eggs and vanilla extract in a small bowl and stir into the chocolate mixture. Melt the butter and chocolate in a bowl set over a saucepan of gently simmering water. (Do not allow the base of the bowl to touch the water.) Whisk the eggs and vanilla extract in a small bowl and stir into the chocolate mixture. Mix the sugar, flour and salt into the chocolate mixture and spoon into the prepared baking tin. Bake for 25 minutes. Leave the brownies to cool in the tin, then cut into nine squares. Mix the sugar, flour and salt into the chocolate mixture and spoon into the prepared baking tin. Bake for 25 minutes. Leave the brownies to cool in the tin, then cut into nine squares. Meanwhile, for the cream cheese filling, place the icing sugar and double cream in a bowl and whip until it becomes thick enough to hold its shape. Fold in the cream cheese. Spoon into a piping bag fitted with a 1cm/½in plain nozzle. Meanwhile, for the cream cheese filling, place the icing sugar and double cream in a bowl and whip until it becomes thick enough to hold its shape. Fold in the cream cheese. Spoon into a piping bag fitted with a 1cm/½in plain nozzle. For the chocolate sauce, melt the butter and chocolate in a bowl set over a saucepan of gently simmering water. (Do not allow the base of the bowl to touch the water.) Bring the cream to the boil in a small saucepan. Stir the cream into the melted chocolate mixture. Add the milk, if the sauce is too thick, and sweeten with the sugar, if preferred. For the chocolate sauce, melt the butter and chocolate in a bowl set over a saucepan of gently simmering water. (Do not allow the base of the bowl to touch the water.) Bring the cream to the boil in a small saucepan. Stir the cream into the melted chocolate mixture. Add the milk, if the sauce is too thick, and sweeten with the sugar, if preferred. For the raspberry coulis, place the raspberries, icing sugar and lemon juice in a small saucepan and bring to the boil. Simmer for 5–10 minutes, stirring regularly, until the raspberries have broken down. Blitz the raspberry mixture in a blender or food processor until smooth. Pass the mixture through a sieve to remove any seeds. Sweeten with the sugar, if preferred. For the raspberry coulis, place the raspberries, icing sugar and lemon juice in a small saucepan and bring to the boil. Simmer for 5–10 minutes, stirring regularly, until the raspberries have broken down. Blitz the raspberry mixture in a blender or food processor until smooth. Pass the mixture through a sieve to remove any seeds. Sweeten with the sugar, if preferred. To assemble the first trifle, take a brownie square and cut it into eight squares. Crumble a brownie quarter into the base of a dessert glass. Add 2 tablespoons of chocolate sauce to the glass and smooth the surface. Pipe a swirl of cream cheese filling over the top that is approximately 1cm/½in deep. Crumble another brownie quarter on top. Add 1½ tablespoons of raspberry coulis and smooth the surface. Top with 2 tablespoons of chocolate sauce, smooth the surface and pipe a final layer of cream cheese. Crumble the remaining brownie quarters over the top of the trifle and decorate with a raspberry. Drizzle some more chocolate sauce on top. Using a potato peeler, grate some dark chocolate curls over the dessert. Repeat with the other eight trifles and serve immediately. To assemble the first trifle, take a brownie square and cut it into eight squares. Crumble a brownie quarter into the base of a dessert glass. Add 2 tablespoons of chocolate sauce to the glass and smooth the surface. Pipe a swirl of cream cheese filling over the top that is approximately 1cm/½in deep. Crumble another brownie quarter on top. Add 1½ tablespoons of raspberry coulis and smooth the surface. Top with 2 tablespoons of chocolate sauce, smooth the surface and pipe a final layer of cream cheese. Crumble the remaining brownie quarters over the top of the trifle and decorate with a raspberry. Drizzle some more chocolate sauce on top. Using a potato peeler, grate some dark chocolate curls over the dessert. Repeat with the other eight trifles and serve immediately."
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} | 24c11505baf32ebb030380ae2bf2871446c8d35c43257dd0324c84f92cc08b65 | Nadiya's tutti frutti pavlova recipe
An average of 3.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tutti_frutti_pavlova_81348_16x9.jpg Glacé cherries, pistachios and mixed peel give this pavlova a decadently rich flavour that’s a bit different to the usual fresh fruit. 4 free-range egg whites 250g/9oz caster sugar 1 tsp white vinegar 2 tsp cornflour 1 tsp vanilla extract butter, for greasing 4 free-range egg whites 250g/9oz caster sugar 1 tsp white vinegar 2 tsp cornflour 1 tsp vanilla extract butter, for greasing 350ml/12fl oz double cream 2 tbsp icing sugar 1 tbsp cornflour 100g/3½oz glacé cherries, chopped 100g/3½oz pistachios, roughly chopped 100g/3½oz mixed peel 350ml/12fl oz double cream 2 tbsp icing sugar 1 tbsp cornflour 100g/3½oz glacé cherries, chopped 100g/3½oz pistachios, roughly chopped 100g/3½oz mixed peel 25g/1oz dark chocolate shavings 25g/1oz dark chocolate shavings Method Preheat the oven to 150C/130C Fan/Gas 2 and lightly grease a large baking tray. Using a pencil, trace around a 25cm/10in plate onto baking paper and then flip it over onto the greased baking tray. To make the meringue, whisk the egg whites until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornflour and vanilla and whisk one last time to incorporate. Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where the cream will sit. Bake in the oven for 1 hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold. Pop onto a serving dish or leave in an airtight container until you are ready to serve. To make the filling, whisk the cream in a bowl with the icing sugar and cornflour until you have soft peaks. Add about half of the chopped cherries, pistachios and mixed peel and gently fold through, reserving the rest for the top. I like to take two spoons and dollop the cream mixture onto the meringue in a rough fashion. Finally, scatter with the rest of the cherries, pistachios and mixed peel and sprinkle all over with the chocolate shavings. Preheat the oven to 150C/130C Fan/Gas 2 and lightly grease a large baking tray. Using a pencil, trace around a 25cm/10in plate onto baking paper and then flip it over onto the greased baking tray. Preheat the oven to 150C/130C Fan/Gas 2 and lightly grease a large baking tray. Using a pencil, trace around a 25cm/10in plate onto baking paper and then flip it over onto the greased baking tray. To make the meringue, whisk the egg whites until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornflour and vanilla and whisk one last time to incorporate. To make the meringue, whisk the egg whites until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornflour and vanilla and whisk one last time to incorporate. Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where the cream will sit. Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where the cream will sit. Bake in the oven for 1 hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold. Pop onto a serving dish or leave in an airtight container until you are ready to serve. Bake in the oven for 1 hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold. Pop onto a serving dish or leave in an airtight container until you are ready to serve. To make the filling, whisk the cream in a bowl with the icing sugar and cornflour until you have soft peaks. Add about half of the chopped cherries, pistachios and mixed peel and gently fold through, reserving the rest for the top. To make the filling, whisk the cream in a bowl with the icing sugar and cornflour until you have soft peaks. Add about half of the chopped cherries, pistachios and mixed peel and gently fold through, reserving the rest for the top. I like to take two spoons and dollop the cream mixture onto the meringue in a rough fashion. Finally, scatter with the rest of the cherries, pistachios and mixed peel and sprinkle all over with the chocolate shavings. I like to take two spoons and dollop the cream mixture onto the meringue in a rough fashion. Finally, scatter with the rest of the cherries, pistachios and mixed peel and sprinkle all over with the chocolate shavings. | {
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"title": "Nadiya's tutti frutti pavlova recipe",
"content": "An average of 3.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tutti_frutti_pavlova_81348_16x9.jpg Glacé cherries, pistachios and mixed peel give this pavlova a decadently rich flavour that’s a bit different to the usual fresh fruit. 4 free-range egg whites 250g/9oz caster sugar 1 tsp white vinegar 2 tsp cornflour 1 tsp vanilla extract butter, for greasing 4 free-range egg whites 250g/9oz caster sugar 1 tsp white vinegar 2 tsp cornflour 1 tsp vanilla extract butter, for greasing 350ml/12fl oz double cream 2 tbsp icing sugar 1 tbsp cornflour 100g/3½oz glacé cherries, chopped 100g/3½oz pistachios, roughly chopped 100g/3½oz mixed peel 350ml/12fl oz double cream 2 tbsp icing sugar 1 tbsp cornflour 100g/3½oz glacé cherries, chopped 100g/3½oz pistachios, roughly chopped 100g/3½oz mixed peel 25g/1oz dark chocolate shavings 25g/1oz dark chocolate shavings Method Preheat the oven to 150C/130C Fan/Gas 2 and lightly grease a large baking tray. Using a pencil, trace around a 25cm/10in plate onto baking paper and then flip it over onto the greased baking tray. To make the meringue, whisk the egg whites until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornflour and vanilla and whisk one last time to incorporate. Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where the cream will sit. Bake in the oven for 1 hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold. Pop onto a serving dish or leave in an airtight container until you are ready to serve. To make the filling, whisk the cream in a bowl with the icing sugar and cornflour until you have soft peaks. Add about half of the chopped cherries, pistachios and mixed peel and gently fold through, reserving the rest for the top. I like to take two spoons and dollop the cream mixture onto the meringue in a rough fashion. Finally, scatter with the rest of the cherries, pistachios and mixed peel and sprinkle all over with the chocolate shavings. Preheat the oven to 150C/130C Fan/Gas 2 and lightly grease a large baking tray. Using a pencil, trace around a 25cm/10in plate onto baking paper and then flip it over onto the greased baking tray. Preheat the oven to 150C/130C Fan/Gas 2 and lightly grease a large baking tray. Using a pencil, trace around a 25cm/10in plate onto baking paper and then flip it over onto the greased baking tray. To make the meringue, whisk the egg whites until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornflour and vanilla and whisk one last time to incorporate. To make the meringue, whisk the egg whites until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt. As soon as you have used all the sugar and you have stiff peaks, add the vinegar, cornflour and vanilla and whisk one last time to incorporate. Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where the cream will sit. Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where the cream will sit. Bake in the oven for 1 hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold. Pop onto a serving dish or leave in an airtight container until you are ready to serve. Bake in the oven for 1 hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold. Pop onto a serving dish or leave in an airtight container until you are ready to serve. To make the filling, whisk the cream in a bowl with the icing sugar and cornflour until you have soft peaks. Add about half of the chopped cherries, pistachios and mixed peel and gently fold through, reserving the rest for the top. To make the filling, whisk the cream in a bowl with the icing sugar and cornflour until you have soft peaks. Add about half of the chopped cherries, pistachios and mixed peel and gently fold through, reserving the rest for the top. I like to take two spoons and dollop the cream mixture onto the meringue in a rough fashion. Finally, scatter with the rest of the cherries, pistachios and mixed peel and sprinkle all over with the chocolate shavings. I like to take two spoons and dollop the cream mixture onto the meringue in a rough fashion. Finally, scatter with the rest of the cherries, pistachios and mixed peel and sprinkle all over with the chocolate shavings."
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} | 1fcf3a6483740a32f9d3c1b6dc49f1a80e2a9b1209c53aac4f7d22f53111e7e1 | Pretzel nut brûlée recipe
Start by making the pastry. Blitz the nuts and pretzels in a food processor to a fine crumb. Add the flour and process until combined. Add the butter and process briefly until the mixture forms clumps. Add 2 tablespoons cold water and process briefly until the pastry just comes together. If it is too dry, add an extra teaspoon of water. (Take care not to overwork the pastry as it will make it tough.)Remove the pastry, and work it briefly using your hands to bring it together. Wrap in cling film and leave to chill in the fridge for half an hour. Take the pastry out of the fridge and roll it out between sheets of cling film (so you can get it as thin as possible) until large enough to cover the base and sides of a 25cm/10in fluted loose-bottom tart tin, with some overhang. Lift off the top piece of cling film and use the base cling film to gently flip the pastry on top of the tin. Peel away the cling fllm and push the pastry into the base and fluted edges of the tin. Trim off all the excess, then poke holes into the base using a fork and pop into the freezer for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4 and pop a baking tray onto the middle shelf. Take the lined tin out of the freezer, add a scrunched-up piece of baking paper into the tart shell and fill with baking beans or dry lentils. Pop onto the preheated baking tray and bake for 20 minutes. After 20 minutes, take out the tart shell, including the tray, and remove the paper and beans. Return it to the oven to bake for 10 minutes without the paper, then brush it with a little leftover egg white and cook for another 2 minutes. Take the tart shell out and leave to cool on a wire rack. Reduce the oven temperature to 150C/130C Fan/Gas 2. Now onto the filling. Pour the cream into a saucepan and bring just to the boil, then take off the heat. Add the sugar and egg yolks to a medium bowl and whisk well until combined. Gently pour the hot cream into the egg mixture in a steady stream, whisking all the time. Pour the filling into the baked tart shell through a sieve (to catch any eggy lumps that might have formed). This will result in a super-smooth baked custard. Pop any bubbles on the surface using a toothpick. Pop back into the oven and bake for 35–40 minutes. When you take it out there will be a slight wobble in the centre. Leave to cool completely in the tin and then refrigerate for at least 4 hours. Once you are ready to serve, sprinkle the remaining sugar evenly across the top, avoiding the pastry edges. Using a blowtorch, heat the sugar until golden all over and leave to set for a few minutes. It is now ready to remove from the tin, slice and serve. Start by making the pastry. Blitz the nuts and pretzels in a food processor to a fine crumb. Add the flour and process until combined. Add the butter and process briefly until the mixture forms clumps. Add 2 tablespoons cold water and process briefly until the pastry just comes together. If it is too dry, add an extra teaspoon of water. (Take care not to overwork the pastry as it will make it tough.) Start by making the pastry. Blitz the nuts and pretzels in a food processor to a fine crumb. Add the flour and process until combined. Add the butter and process briefly until the mixture forms clumps. Add 2 tablespoons cold water and process briefly until the pastry just comes together. If it is too dry, add an extra teaspoon of water. (Take care not to overwork the pastry as it will make it tough.) Remove the pastry, and work it briefly using your hands to bring it together. Wrap in cling film and leave to chill in the fridge for half an hour. Remove the pastry, and work it briefly using your hands to bring it together. Wrap in cling film and leave to chill in the fridge for half an hour. Take the pastry out of the fridge and roll it out between sheets of cling film (so you can get it as thin as possible) until large enough to cover the base and sides of a 25cm/10in fluted loose-bottom tart tin, with some overhang. Lift off the top piece of cling film and use the base cling film to gently flip the pastry on top of the tin. Peel away the cling fllm and push the pastry into the base and fluted edges of the tin. Trim off all the excess, then poke holes into the base using a fork and pop into the freezer for 30 minutes. Take the pastry out of the fridge and roll it out between sheets of cling film (so you can get it as thin as possible) until large enough to cover the base and sides of a 25cm/10in fluted loose-bottom tart tin, with some overhang. Lift off the top piece of cling film and use the base cling film to gently flip the pastry on top of the tin. Peel away the cling fllm and push the pastry into the base and fluted edges of the tin. Trim off all the excess, then poke holes into the base using a fork and pop into the freezer for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4 and pop a baking tray onto the middle shelf. Preheat the oven to 180C/160C Fan/Gas 4 and pop a baking tray onto the middle shelf. Take the lined tin out of the freezer, add a scrunched-up piece of baking paper into the tart shell and fill with baking beans or dry lentils. Pop onto the preheated baking tray and bake for 20 minutes. Take the lined tin out of the freezer, add a scrunched-up piece of baking paper into the tart shell and fill with baking beans or dry lentils. Pop onto the preheated baking tray and bake for 20 minutes. After 20 minutes, take out the tart shell, including the tray, and remove the paper and beans. Return it to the oven to bake for 10 minutes without the paper, then brush it with a little leftover egg white and cook for another 2 minutes. After 20 minutes, take out the tart shell, including the tray, and remove the paper and beans. Return it to the oven to bake for 10 minutes without the paper, then brush it with a little leftover egg white and cook for another 2 minutes. Take the tart shell out and leave to cool on a wire rack. Reduce the oven temperature to 150C/130C Fan/Gas 2. Take the tart shell out and leave to cool on a wire rack. Reduce the oven temperature to 150C/130C Fan/Gas 2. Now onto the filling. Pour the cream into a saucepan and bring just to the boil, then take off the heat. Add the sugar and egg yolks to a medium bowl and whisk well until combined. Gently pour the hot cream into the egg mixture in a steady stream, whisking all the time. Now onto the filling. Pour the cream into a saucepan and bring just to the boil, then take off the heat. Add the sugar and egg yolks to a medium bowl and whisk well until combined. Gently pour the hot cream into the egg mixture in a steady stream, whisking all the time. Pour the filling into the baked tart shell through a sieve (to catch any eggy lumps that might have formed). This will result in a super-smooth baked custard. Pop any bubbles on the surface using a toothpick. Pour the filling into the baked tart shell through a sieve (to catch any eggy lumps that might have formed). This will result in a super-smooth baked custard. Pop any bubbles on the surface using a toothpick. Pop back into the oven and bake for 35–40 minutes. When you take it out there will be a slight wobble in the centre. Pop back into the oven and bake for 35–40 minutes. When you take it out there will be a slight wobble in the centre. Leave to cool completely in the tin and then refrigerate for at least 4 hours. Once you are ready to serve, sprinkle the remaining sugar evenly across the top, avoiding the pastry edges. Using a blowtorch, heat the sugar until golden all over and leave to set for a few minutes. It is now ready to remove from the tin, slice and serve. Leave to cool completely in the tin and then refrigerate for at least 4 hours. Once you are ready to serve, sprinkle the remaining sugar evenly across the top, avoiding the pastry edges. Using a blowtorch, heat the sugar until golden all over and leave to set for a few minutes. It is now ready to remove from the tin, slice and serve. | {
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"title": "Pretzel nut brûlée recipe",
"content": "Start by making the pastry. Blitz the nuts and pretzels in a food processor to a fine crumb. Add the flour and process until combined. Add the butter and process briefly until the mixture forms clumps. Add 2 tablespoons cold water and process briefly until the pastry just comes together. If it is too dry, add an extra teaspoon of water. (Take care not to overwork the pastry as it will make it tough.)Remove the pastry, and work it briefly using your hands to bring it together. Wrap in cling film and leave to chill in the fridge for half an hour. Take the pastry out of the fridge and roll it out between sheets of cling film (so you can get it as thin as possible) until large enough to cover the base and sides of a 25cm/10in fluted loose-bottom tart tin, with some overhang. Lift off the top piece of cling film and use the base cling film to gently flip the pastry on top of the tin. Peel away the cling fllm and push the pastry into the base and fluted edges of the tin. Trim off all the excess, then poke holes into the base using a fork and pop into the freezer for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4 and pop a baking tray onto the middle shelf. Take the lined tin out of the freezer, add a scrunched-up piece of baking paper into the tart shell and fill with baking beans or dry lentils. Pop onto the preheated baking tray and bake for 20 minutes. After 20 minutes, take out the tart shell, including the tray, and remove the paper and beans. Return it to the oven to bake for 10 minutes without the paper, then brush it with a little leftover egg white and cook for another 2 minutes. Take the tart shell out and leave to cool on a wire rack. Reduce the oven temperature to 150C/130C Fan/Gas 2. Now onto the filling. Pour the cream into a saucepan and bring just to the boil, then take off the heat. Add the sugar and egg yolks to a medium bowl and whisk well until combined. Gently pour the hot cream into the egg mixture in a steady stream, whisking all the time. Pour the filling into the baked tart shell through a sieve (to catch any eggy lumps that might have formed). This will result in a super-smooth baked custard. Pop any bubbles on the surface using a toothpick. Pop back into the oven and bake for 35–40 minutes. When you take it out there will be a slight wobble in the centre. Leave to cool completely in the tin and then refrigerate for at least 4 hours. Once you are ready to serve, sprinkle the remaining sugar evenly across the top, avoiding the pastry edges. Using a blowtorch, heat the sugar until golden all over and leave to set for a few minutes. It is now ready to remove from the tin, slice and serve. Start by making the pastry. Blitz the nuts and pretzels in a food processor to a fine crumb. Add the flour and process until combined. Add the butter and process briefly until the mixture forms clumps. Add 2 tablespoons cold water and process briefly until the pastry just comes together. If it is too dry, add an extra teaspoon of water. (Take care not to overwork the pastry as it will make it tough.) Start by making the pastry. Blitz the nuts and pretzels in a food processor to a fine crumb. Add the flour and process until combined. Add the butter and process briefly until the mixture forms clumps. Add 2 tablespoons cold water and process briefly until the pastry just comes together. If it is too dry, add an extra teaspoon of water. (Take care not to overwork the pastry as it will make it tough.) Remove the pastry, and work it briefly using your hands to bring it together. Wrap in cling film and leave to chill in the fridge for half an hour. Remove the pastry, and work it briefly using your hands to bring it together. Wrap in cling film and leave to chill in the fridge for half an hour. Take the pastry out of the fridge and roll it out between sheets of cling film (so you can get it as thin as possible) until large enough to cover the base and sides of a 25cm/10in fluted loose-bottom tart tin, with some overhang. Lift off the top piece of cling film and use the base cling film to gently flip the pastry on top of the tin. Peel away the cling fllm and push the pastry into the base and fluted edges of the tin. Trim off all the excess, then poke holes into the base using a fork and pop into the freezer for 30 minutes. Take the pastry out of the fridge and roll it out between sheets of cling film (so you can get it as thin as possible) until large enough to cover the base and sides of a 25cm/10in fluted loose-bottom tart tin, with some overhang. Lift off the top piece of cling film and use the base cling film to gently flip the pastry on top of the tin. Peel away the cling fllm and push the pastry into the base and fluted edges of the tin. Trim off all the excess, then poke holes into the base using a fork and pop into the freezer for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4 and pop a baking tray onto the middle shelf. Preheat the oven to 180C/160C Fan/Gas 4 and pop a baking tray onto the middle shelf. Take the lined tin out of the freezer, add a scrunched-up piece of baking paper into the tart shell and fill with baking beans or dry lentils. Pop onto the preheated baking tray and bake for 20 minutes. Take the lined tin out of the freezer, add a scrunched-up piece of baking paper into the tart shell and fill with baking beans or dry lentils. Pop onto the preheated baking tray and bake for 20 minutes. After 20 minutes, take out the tart shell, including the tray, and remove the paper and beans. Return it to the oven to bake for 10 minutes without the paper, then brush it with a little leftover egg white and cook for another 2 minutes. After 20 minutes, take out the tart shell, including the tray, and remove the paper and beans. Return it to the oven to bake for 10 minutes without the paper, then brush it with a little leftover egg white and cook for another 2 minutes. Take the tart shell out and leave to cool on a wire rack. Reduce the oven temperature to 150C/130C Fan/Gas 2. Take the tart shell out and leave to cool on a wire rack. Reduce the oven temperature to 150C/130C Fan/Gas 2. Now onto the filling. Pour the cream into a saucepan and bring just to the boil, then take off the heat. Add the sugar and egg yolks to a medium bowl and whisk well until combined. Gently pour the hot cream into the egg mixture in a steady stream, whisking all the time. Now onto the filling. Pour the cream into a saucepan and bring just to the boil, then take off the heat. Add the sugar and egg yolks to a medium bowl and whisk well until combined. Gently pour the hot cream into the egg mixture in a steady stream, whisking all the time. Pour the filling into the baked tart shell through a sieve (to catch any eggy lumps that might have formed). This will result in a super-smooth baked custard. Pop any bubbles on the surface using a toothpick. Pour the filling into the baked tart shell through a sieve (to catch any eggy lumps that might have formed). This will result in a super-smooth baked custard. Pop any bubbles on the surface using a toothpick. Pop back into the oven and bake for 35–40 minutes. When you take it out there will be a slight wobble in the centre. Pop back into the oven and bake for 35–40 minutes. When you take it out there will be a slight wobble in the centre. Leave to cool completely in the tin and then refrigerate for at least 4 hours. Once you are ready to serve, sprinkle the remaining sugar evenly across the top, avoiding the pastry edges. Using a blowtorch, heat the sugar until golden all over and leave to set for a few minutes. It is now ready to remove from the tin, slice and serve. Leave to cool completely in the tin and then refrigerate for at least 4 hours. Once you are ready to serve, sprinkle the remaining sugar evenly across the top, avoiding the pastry edges. Using a blowtorch, heat the sugar until golden all over and leave to set for a few minutes. It is now ready to remove from the tin, slice and serve."
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} | 68eab3e6196a1b547810cdfb28dbc141f3fe6ae78ec47df4a788546679fdce99 | Scallops and chorizo recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scallops_and_chorizo_00134_16x9.jpg The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. 3 fresh chorizo sausages, sliced into rounds the thickness of a pound coin 4 spring onions, trimmed and sliced2 red chillies, thickly sliced24 scallops, cleaned (with 6 shells reserved and cleaned if you can get them)2 tbsp runny honey 3 fresh chorizo sausages, sliced into rounds the thickness of a pound coin 4 spring onions, trimmed and sliced 2 red chillies, thickly sliced 24 scallops, cleaned (with 6 shells reserved and cleaned if you can get them) 2 tbsp runny honey Method Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes. Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve. Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes. Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes. Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve. Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve. | {
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"title": "Scallops and chorizo recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scallops_and_chorizo_00134_16x9.jpg The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. 3 fresh chorizo sausages, sliced into rounds the thickness of a pound coin 4 spring onions, trimmed and sliced2 red chillies, thickly sliced24 scallops, cleaned (with 6 shells reserved and cleaned if you can get them)2 tbsp runny honey 3 fresh chorizo sausages, sliced into rounds the thickness of a pound coin 4 spring onions, trimmed and sliced 2 red chillies, thickly sliced 24 scallops, cleaned (with 6 shells reserved and cleaned if you can get them) 2 tbsp runny honey Method Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes. Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve. Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes. Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Add the spring onion and chilli and fry for 2-3 minutes. Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve. Add the scallops and fry for 2-3 minutes on either side or until cooked through. Drizzle over the runny honey and stir to coat. Divide the scallops and chorizo among the six scallop shells and serve."
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} | 45d6f8efed4fed450e023df3cd87851b59f7c9213ac9f1d260338cf1c02aef1b | Salmon, leek and dill tarts recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_leek_and_dill_17817_16x9.jpg Mary Berry’s easy salmon tarts make a lovely and light starter for Christmas Day. They look really pretty as well as being suitable to make in advance. For this recipe you will need two 4-hole Yorkshire pudding tins (or make the pastry cases in batches, if you prefer). 55g/2oz unsalted butter, plus extra for greasing 1 leek, trimmed and thinly sliced 30g/1oz plain flour 150ml/¼ pint milk, warmed50ml/2fl oz dry white wine 1 heaped tsp grainy mustard 225g/8oz fresh salmon fillet, skinned and cubed 50g/1¾oz mature cheddar cheese, grated 1 tbsp dill, finely chopped 2 tbsp double cream3 sheets ready-made filo pastry (each measuring about 48x25cm/19x10in) 6 small sprigs dill, to garnish 55g/2oz unsalted butter, plus extra for greasing 1 leek, trimmed and thinly sliced 30g/1oz plain flour 150ml/¼ pint milk, warmed 50ml/2fl oz dry white wine 1 heaped tsp grainy mustard 225g/8oz fresh salmon fillet, skinned and cubed 50g/1¾oz mature cheddar cheese, grated 1 tbsp dill, finely chopped 2 tbsp double cream 3 sheets ready-made filo pastry (each measuring about 48x25cm/19x10in) 6 small sprigs dill, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. Brush 6 holes of the Yorkshire pudding tins with a little melted butter. Melt half the butter in a medium saucepan. Add the leek, cover with a lid and simmer for about 5 minutes until tender. When soft, sprinkle in the flour and stir over the heat for 1 minute. Gradually add the milk, stirring all the time. Bring to the boil and cook until the sauce is thick. Stir in the wine and return to the boil, simmer until the sauce is thick again. Add the mustard and salmon pieces, reduce the heat and gently simmer, stirring from time to time for about 3–4 minutes, until the fish is just cooked. Try not to break the fish up too much. Season generously with salt and pepper and remove from the heat. Stir in the cheese, dill and cream. Set aside.Melt the remaining butter and brush it all over the filo pastry. Divide each sheet of filo into 4 rectangles. Put two rectangles on top of each other at an angle to make star shapes. Repeat with the remaining pastry rectangles. Push each ‘star’ into a hole of the greased tin and bake for 8–10 minutes, or until golden-brown and crisp.Just before serving, spoon the filling into the pastry cases and decorate each with a sprig of dill. Preheat the oven to 200C/180C Fan/Gas 6. Brush 6 holes of the Yorkshire pudding tins with a little melted butter. Preheat the oven to 200C/180C Fan/Gas 6. Brush 6 holes of the Yorkshire pudding tins with a little melted butter. Melt half the butter in a medium saucepan. Add the leek, cover with a lid and simmer for about 5 minutes until tender. When soft, sprinkle in the flour and stir over the heat for 1 minute. Gradually add the milk, stirring all the time. Bring to the boil and cook until the sauce is thick. Stir in the wine and return to the boil, simmer until the sauce is thick again. Add the mustard and salmon pieces, reduce the heat and gently simmer, stirring from time to time for about 3–4 minutes, until the fish is just cooked. Try not to break the fish up too much. Season generously with salt and pepper and remove from the heat. Stir in the cheese, dill and cream. Set aside. Melt half the butter in a medium saucepan. Add the leek, cover with a lid and simmer for about 5 minutes until tender. When soft, sprinkle in the flour and stir over the heat for 1 minute. Gradually add the milk, stirring all the time. Bring to the boil and cook until the sauce is thick. Stir in the wine and return to the boil, simmer until the sauce is thick again. Add the mustard and salmon pieces, reduce the heat and gently simmer, stirring from time to time for about 3–4 minutes, until the fish is just cooked. Try not to break the fish up too much. Season generously with salt and pepper and remove from the heat. Stir in the cheese, dill and cream. Set aside. Melt the remaining butter and brush it all over the filo pastry. Divide each sheet of filo into 4 rectangles. Put two rectangles on top of each other at an angle to make star shapes. Repeat with the remaining pastry rectangles. Push each ‘star’ into a hole of the greased tin and bake for 8–10 minutes, or until golden-brown and crisp. Melt the remaining butter and brush it all over the filo pastry. Divide each sheet of filo into 4 rectangles. Put two rectangles on top of each other at an angle to make star shapes. Repeat with the remaining pastry rectangles. Push each ‘star’ into a hole of the greased tin and bake for 8–10 minutes, or until golden-brown and crisp. Just before serving, spoon the filling into the pastry cases and decorate each with a sprig of dill. Just before serving, spoon the filling into the pastry cases and decorate each with a sprig of dill. Recipe tips The pastry can be cooked up to 6 hours ahead, filled and returned to oven to reheat before serving. Not suitable for freezing. | {
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"title": "Salmon, leek and dill tarts 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/salmon_leek_and_dill_17817_16x9.jpg Mary Berry’s easy salmon tarts make a lovely and light starter for Christmas Day. They look really pretty as well as being suitable to make in advance. For this recipe you will need two 4-hole Yorkshire pudding tins (or make the pastry cases in batches, if you prefer). 55g/2oz unsalted butter, plus extra for greasing 1 leek, trimmed and thinly sliced 30g/1oz plain flour 150ml/¼ pint milk, warmed50ml/2fl oz dry white wine 1 heaped tsp grainy mustard 225g/8oz fresh salmon fillet, skinned and cubed 50g/1¾oz mature cheddar cheese, grated 1 tbsp dill, finely chopped 2 tbsp double cream3 sheets ready-made filo pastry (each measuring about 48x25cm/19x10in) 6 small sprigs dill, to garnish 55g/2oz unsalted butter, plus extra for greasing 1 leek, trimmed and thinly sliced 30g/1oz plain flour 150ml/¼ pint milk, warmed 50ml/2fl oz dry white wine 1 heaped tsp grainy mustard 225g/8oz fresh salmon fillet, skinned and cubed 50g/1¾oz mature cheddar cheese, grated 1 tbsp dill, finely chopped 2 tbsp double cream 3 sheets ready-made filo pastry (each measuring about 48x25cm/19x10in) 6 small sprigs dill, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. Brush 6 holes of the Yorkshire pudding tins with a little melted butter. Melt half the butter in a medium saucepan. Add the leek, cover with a lid and simmer for about 5 minutes until tender. When soft, sprinkle in the flour and stir over the heat for 1 minute. Gradually add the milk, stirring all the time. Bring to the boil and cook until the sauce is thick. Stir in the wine and return to the boil, simmer until the sauce is thick again. Add the mustard and salmon pieces, reduce the heat and gently simmer, stirring from time to time for about 3–4 minutes, until the fish is just cooked. Try not to break the fish up too much. Season generously with salt and pepper and remove from the heat. Stir in the cheese, dill and cream. Set aside.Melt the remaining butter and brush it all over the filo pastry. Divide each sheet of filo into 4 rectangles. Put two rectangles on top of each other at an angle to make star shapes. Repeat with the remaining pastry rectangles. Push each ‘star’ into a hole of the greased tin and bake for 8–10 minutes, or until golden-brown and crisp.Just before serving, spoon the filling into the pastry cases and decorate each with a sprig of dill. Preheat the oven to 200C/180C Fan/Gas 6. Brush 6 holes of the Yorkshire pudding tins with a little melted butter. Preheat the oven to 200C/180C Fan/Gas 6. Brush 6 holes of the Yorkshire pudding tins with a little melted butter. Melt half the butter in a medium saucepan. Add the leek, cover with a lid and simmer for about 5 minutes until tender. When soft, sprinkle in the flour and stir over the heat for 1 minute. Gradually add the milk, stirring all the time. Bring to the boil and cook until the sauce is thick. Stir in the wine and return to the boil, simmer until the sauce is thick again. Add the mustard and salmon pieces, reduce the heat and gently simmer, stirring from time to time for about 3–4 minutes, until the fish is just cooked. Try not to break the fish up too much. Season generously with salt and pepper and remove from the heat. Stir in the cheese, dill and cream. Set aside. Melt half the butter in a medium saucepan. Add the leek, cover with a lid and simmer for about 5 minutes until tender. When soft, sprinkle in the flour and stir over the heat for 1 minute. Gradually add the milk, stirring all the time. Bring to the boil and cook until the sauce is thick. Stir in the wine and return to the boil, simmer until the sauce is thick again. Add the mustard and salmon pieces, reduce the heat and gently simmer, stirring from time to time for about 3–4 minutes, until the fish is just cooked. Try not to break the fish up too much. Season generously with salt and pepper and remove from the heat. Stir in the cheese, dill and cream. Set aside. Melt the remaining butter and brush it all over the filo pastry. Divide each sheet of filo into 4 rectangles. Put two rectangles on top of each other at an angle to make star shapes. Repeat with the remaining pastry rectangles. Push each ‘star’ into a hole of the greased tin and bake for 8–10 minutes, or until golden-brown and crisp. Melt the remaining butter and brush it all over the filo pastry. Divide each sheet of filo into 4 rectangles. Put two rectangles on top of each other at an angle to make star shapes. Repeat with the remaining pastry rectangles. Push each ‘star’ into a hole of the greased tin and bake for 8–10 minutes, or until golden-brown and crisp. Just before serving, spoon the filling into the pastry cases and decorate each with a sprig of dill. Just before serving, spoon the filling into the pastry cases and decorate each with a sprig of dill. Recipe tips The pastry can be cooked up to 6 hours ahead, filled and returned to oven to reheat before serving. Not suitable for freezing."
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} | 57afb5241ec7c23415f81f746dfea66328092ae04e0be4362d9f6e2d51a42a93 | Steamed prawn gyoza recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_prawn_gyoza_29138_16x9.jpg Serve these delicate little steamed prawn gyoza dumplings as part of a selection of Japanese-inspired starters. Equipment: you will need a bamboo steamer. vegetable oil, for greasing90g/3¼oz prawns, chopped1 spring onion, ½ very finely chopped, ½ finely sliced, to servefew sprigs fresh coriander, finely chopped1cm/½in piece fresh root ginger, peeled and finely grated1 small garlic clove, finely grated1 tsp sesame oil1 tsp oyster sauce½ tsp rice vinegar½ tsp soy sauce6 gyoza dumpling wrapperssalt and freshly ground black pepper vegetable oil, for greasing 90g/3¼oz prawns, chopped 1 spring onion, ½ very finely chopped, ½ finely sliced, to serve few sprigs fresh coriander, finely chopped 1cm/½in piece fresh root ginger, peeled and finely grated 1 small garlic clove, finely grated 1 tsp sesame oil 1 tsp oyster sauce ½ tsp rice vinegar ½ tsp soy sauce 6 gyoza dumpling wrappers salt and freshly ground black pepper 1½ tbsp soy sauce1 tbsp mirin1cm/½in piece fresh root ginger, peeled and finely grated½ tbsp caster sugar½ tbsp sesame oil 1½ tbsp soy sauce 1 tbsp mirin 1cm/½in piece fresh root ginger, peeled and finely grated ½ tbsp caster sugar ½ tbsp sesame oil Method Brush a bamboo steamer with oil, line with greaseproof paper and brush the paper with oil.Put all the ingredients for the gyoza (except the dumpling wrappers) in a mixing bowl. Stir until thoroughly combined, then season with salt and black pepper.To assemble the dumplings, fill a small bowl with cold water. Take one dumpling wrapper in the palm of your hand and place a heaped teaspoon of the prawn filling in the centre. Dip your finger in the water and run it around the edge of the wrapper. Fold the wrapper over the filling, but don’t seal the edges yet. Pinch pleats along one side of the wrapper and press against the opposite side to seal as you go. Work your way along the edge, until the filling is completely enclosed. Place the dumpling in the lined steamer basket, then repeat until you have six dumplings.To make the dipping sauce, mix all the ingredients together and transfer to a small serving bowl. To cook the gyoza, place the bamboo steamer basket over a pan of simmering water, cover with the lid and steam for 5 minutes. Serve immediately, with the sliced spring onion scattered over and the dipping sauce on the side. Brush a bamboo steamer with oil, line with greaseproof paper and brush the paper with oil. Brush a bamboo steamer with oil, line with greaseproof paper and brush the paper with oil. Put all the ingredients for the gyoza (except the dumpling wrappers) in a mixing bowl. Stir until thoroughly combined, then season with salt and black pepper. Put all the ingredients for the gyoza (except the dumpling wrappers) in a mixing bowl. Stir until thoroughly combined, then season with salt and black pepper. To assemble the dumplings, fill a small bowl with cold water. Take one dumpling wrapper in the palm of your hand and place a heaped teaspoon of the prawn filling in the centre. Dip your finger in the water and run it around the edge of the wrapper. Fold the wrapper over the filling, but don’t seal the edges yet. Pinch pleats along one side of the wrapper and press against the opposite side to seal as you go. Work your way along the edge, until the filling is completely enclosed. Place the dumpling in the lined steamer basket, then repeat until you have six dumplings. To assemble the dumplings, fill a small bowl with cold water. Take one dumpling wrapper in the palm of your hand and place a heaped teaspoon of the prawn filling in the centre. Dip your finger in the water and run it around the edge of the wrapper. Fold the wrapper over the filling, but don’t seal the edges yet. Pinch pleats along one side of the wrapper and press against the opposite side to seal as you go. Work your way along the edge, until the filling is completely enclosed. Place the dumpling in the lined steamer basket, then repeat until you have six dumplings. To make the dipping sauce, mix all the ingredients together and transfer to a small serving bowl. To make the dipping sauce, mix all the ingredients together and transfer to a small serving bowl. To cook the gyoza, place the bamboo steamer basket over a pan of simmering water, cover with the lid and steam for 5 minutes. Serve immediately, with the sliced spring onion scattered over and the dipping sauce on the side. To cook the gyoza, place the bamboo steamer basket over a pan of simmering water, cover with the lid and steam for 5 minutes. Serve immediately, with the sliced spring onion scattered over and the dipping sauce on the side. Recipe tips You can buy gyoza dumpling wrappers – also known as gyoza skins and jiaozi skins – from Asian supermarkets and online. Any unused wrappers can be frozen. Wrap them in a layer of baking paper, then cling film before placing in an air-tight container. Defrost before using. | {
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"title": "Steamed prawn gyoza 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/steamed_prawn_gyoza_29138_16x9.jpg Serve these delicate little steamed prawn gyoza dumplings as part of a selection of Japanese-inspired starters. Equipment: you will need a bamboo steamer. vegetable oil, for greasing90g/3¼oz prawns, chopped1 spring onion, ½ very finely chopped, ½ finely sliced, to servefew sprigs fresh coriander, finely chopped1cm/½in piece fresh root ginger, peeled and finely grated1 small garlic clove, finely grated1 tsp sesame oil1 tsp oyster sauce½ tsp rice vinegar½ tsp soy sauce6 gyoza dumpling wrapperssalt and freshly ground black pepper vegetable oil, for greasing 90g/3¼oz prawns, chopped 1 spring onion, ½ very finely chopped, ½ finely sliced, to serve few sprigs fresh coriander, finely chopped 1cm/½in piece fresh root ginger, peeled and finely grated 1 small garlic clove, finely grated 1 tsp sesame oil 1 tsp oyster sauce ½ tsp rice vinegar ½ tsp soy sauce 6 gyoza dumpling wrappers salt and freshly ground black pepper 1½ tbsp soy sauce1 tbsp mirin1cm/½in piece fresh root ginger, peeled and finely grated½ tbsp caster sugar½ tbsp sesame oil 1½ tbsp soy sauce 1 tbsp mirin 1cm/½in piece fresh root ginger, peeled and finely grated ½ tbsp caster sugar ½ tbsp sesame oil Method Brush a bamboo steamer with oil, line with greaseproof paper and brush the paper with oil.Put all the ingredients for the gyoza (except the dumpling wrappers) in a mixing bowl. Stir until thoroughly combined, then season with salt and black pepper.To assemble the dumplings, fill a small bowl with cold water. Take one dumpling wrapper in the palm of your hand and place a heaped teaspoon of the prawn filling in the centre. Dip your finger in the water and run it around the edge of the wrapper. Fold the wrapper over the filling, but don’t seal the edges yet. Pinch pleats along one side of the wrapper and press against the opposite side to seal as you go. Work your way along the edge, until the filling is completely enclosed. Place the dumpling in the lined steamer basket, then repeat until you have six dumplings.To make the dipping sauce, mix all the ingredients together and transfer to a small serving bowl. To cook the gyoza, place the bamboo steamer basket over a pan of simmering water, cover with the lid and steam for 5 minutes. Serve immediately, with the sliced spring onion scattered over and the dipping sauce on the side. Brush a bamboo steamer with oil, line with greaseproof paper and brush the paper with oil. Brush a bamboo steamer with oil, line with greaseproof paper and brush the paper with oil. Put all the ingredients for the gyoza (except the dumpling wrappers) in a mixing bowl. Stir until thoroughly combined, then season with salt and black pepper. Put all the ingredients for the gyoza (except the dumpling wrappers) in a mixing bowl. Stir until thoroughly combined, then season with salt and black pepper. To assemble the dumplings, fill a small bowl with cold water. Take one dumpling wrapper in the palm of your hand and place a heaped teaspoon of the prawn filling in the centre. Dip your finger in the water and run it around the edge of the wrapper. Fold the wrapper over the filling, but don’t seal the edges yet. Pinch pleats along one side of the wrapper and press against the opposite side to seal as you go. Work your way along the edge, until the filling is completely enclosed. Place the dumpling in the lined steamer basket, then repeat until you have six dumplings. To assemble the dumplings, fill a small bowl with cold water. Take one dumpling wrapper in the palm of your hand and place a heaped teaspoon of the prawn filling in the centre. Dip your finger in the water and run it around the edge of the wrapper. Fold the wrapper over the filling, but don’t seal the edges yet. Pinch pleats along one side of the wrapper and press against the opposite side to seal as you go. Work your way along the edge, until the filling is completely enclosed. Place the dumpling in the lined steamer basket, then repeat until you have six dumplings. To make the dipping sauce, mix all the ingredients together and transfer to a small serving bowl. To make the dipping sauce, mix all the ingredients together and transfer to a small serving bowl. To cook the gyoza, place the bamboo steamer basket over a pan of simmering water, cover with the lid and steam for 5 minutes. Serve immediately, with the sliced spring onion scattered over and the dipping sauce on the side. To cook the gyoza, place the bamboo steamer basket over a pan of simmering water, cover with the lid and steam for 5 minutes. Serve immediately, with the sliced spring onion scattered over and the dipping sauce on the side. Recipe tips You can buy gyoza dumpling wrappers – also known as gyoza skins and jiaozi skins – from Asian supermarkets and online. Any unused wrappers can be frozen. Wrap them in a layer of baking paper, then cling film before placing in an air-tight container. Defrost before using."
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} | 730ecae12d799b99556abb73150f27c37775bdfe55cf1d6f3ab157acb274ec68 | Whisky and chilli tiger prawns recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whisky_and_chilli_tiger_72921_16x9.jpg This is best served as a starter. Sucking the sweet sauce off the juicy crustaceans is an experience to be savoured, never hurried. Shelled and unshelled prawns are both fine to use. Serve with a green salad and hunks of crusty bread. 2 limes, 1 juice and zest, 1 juice only90ml/3½fl oz whisky 180g/6½oz soft light brown sugar 20 raw tiger prawns, peeled, deveined1 red chilli, seeds removed, finely chopped 1 tbsp vegetable oil 2 limes, 1 juice and zest, 1 juice only 90ml/3½fl oz whisky 180g/6½oz soft light brown sugar 20 raw tiger prawns, peeled, deveined 1 red chilli, seeds removed, finely chopped 1 tbsp vegetable oil Method Preheat the oven to 200C/400F/Gas 6. Heat the lime juice, whisky and sugar in a saucepan over a medium heat, stirring gently, until the sugar has dissolved. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5–7 minutes, or until the mixture becomes syrupy and thickens. To tell if it is ready, dip a wooden spoon in the mixture and tap off the excess – some glaze should still stick to the spoon, but it will not be as thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming from the pan. Just take it off the heat and the whisky will burn itself out. )Stir in the finely grated lime zest, then remove the pan from the heat and set aside. Put the prawns in a shallow ovenproof dish and sprinkle over the chilli. Brush the prawns with the oil and then with the glaze. Bake in the oven for 10–15 minutes, or until the prawns turn opaque. Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set aside to cool slightly before serving. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the lime juice, whisky and sugar in a saucepan over a medium heat, stirring gently, until the sugar has dissolved. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5–7 minutes, or until the mixture becomes syrupy and thickens. To tell if it is ready, dip a wooden spoon in the mixture and tap off the excess – some glaze should still stick to the spoon, but it will not be as thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming from the pan. Just take it off the heat and the whisky will burn itself out. ) Heat the lime juice, whisky and sugar in a saucepan over a medium heat, stirring gently, until the sugar has dissolved. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5–7 minutes, or until the mixture becomes syrupy and thickens. To tell if it is ready, dip a wooden spoon in the mixture and tap off the excess – some glaze should still stick to the spoon, but it will not be as thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming from the pan. Just take it off the heat and the whisky will burn itself out. ) Stir in the finely grated lime zest, then remove the pan from the heat and set aside. Stir in the finely grated lime zest, then remove the pan from the heat and set aside. Put the prawns in a shallow ovenproof dish and sprinkle over the chilli. Brush the prawns with the oil and then with the glaze. Bake in the oven for 10–15 minutes, or until the prawns turn opaque. Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set aside to cool slightly before serving. Put the prawns in a shallow ovenproof dish and sprinkle over the chilli. Brush the prawns with the oil and then with the glaze. Bake in the oven for 10–15 minutes, or until the prawns turn opaque. Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set aside to cool slightly before serving. | {
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"title": "Whisky and chilli tiger prawns recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whisky_and_chilli_tiger_72921_16x9.jpg This is best served as a starter. Sucking the sweet sauce off the juicy crustaceans is an experience to be savoured, never hurried. Shelled and unshelled prawns are both fine to use. Serve with a green salad and hunks of crusty bread. 2 limes, 1 juice and zest, 1 juice only90ml/3½fl oz whisky 180g/6½oz soft light brown sugar 20 raw tiger prawns, peeled, deveined1 red chilli, seeds removed, finely chopped 1 tbsp vegetable oil 2 limes, 1 juice and zest, 1 juice only 90ml/3½fl oz whisky 180g/6½oz soft light brown sugar 20 raw tiger prawns, peeled, deveined 1 red chilli, seeds removed, finely chopped 1 tbsp vegetable oil Method Preheat the oven to 200C/400F/Gas 6. Heat the lime juice, whisky and sugar in a saucepan over a medium heat, stirring gently, until the sugar has dissolved. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5–7 minutes, or until the mixture becomes syrupy and thickens. To tell if it is ready, dip a wooden spoon in the mixture and tap off the excess – some glaze should still stick to the spoon, but it will not be as thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming from the pan. Just take it off the heat and the whisky will burn itself out. )Stir in the finely grated lime zest, then remove the pan from the heat and set aside. Put the prawns in a shallow ovenproof dish and sprinkle over the chilli. Brush the prawns with the oil and then with the glaze. Bake in the oven for 10–15 minutes, or until the prawns turn opaque. Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set aside to cool slightly before serving. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the lime juice, whisky and sugar in a saucepan over a medium heat, stirring gently, until the sugar has dissolved. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5–7 minutes, or until the mixture becomes syrupy and thickens. To tell if it is ready, dip a wooden spoon in the mixture and tap off the excess – some glaze should still stick to the spoon, but it will not be as thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming from the pan. Just take it off the heat and the whisky will burn itself out. ) Heat the lime juice, whisky and sugar in a saucepan over a medium heat, stirring gently, until the sugar has dissolved. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5–7 minutes, or until the mixture becomes syrupy and thickens. To tell if it is ready, dip a wooden spoon in the mixture and tap off the excess – some glaze should still stick to the spoon, but it will not be as thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming from the pan. Just take it off the heat and the whisky will burn itself out. ) Stir in the finely grated lime zest, then remove the pan from the heat and set aside. Stir in the finely grated lime zest, then remove the pan from the heat and set aside. Put the prawns in a shallow ovenproof dish and sprinkle over the chilli. Brush the prawns with the oil and then with the glaze. Bake in the oven for 10–15 minutes, or until the prawns turn opaque. Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set aside to cool slightly before serving. Put the prawns in a shallow ovenproof dish and sprinkle over the chilli. Brush the prawns with the oil and then with the glaze. Bake in the oven for 10–15 minutes, or until the prawns turn opaque. Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set aside to cool slightly before serving."
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} | 8227a383cbdf88758ee8a4a1f2e2d6890f00012f7cf9bc78b2607d8ed316b2ff | Bruschetta recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/freshtomatosalsawith_8881_16x9.jpg Use the best tomatoes you can get hold of to make sure this very simple bruschetta delivers delicious a taste of Italy. 500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener's Delight)2 tbsp extra virgin olive oil1 medium shallot or small red onion, finely choppeda squeeze of lemon or 1 tbsp white wine vinegarsalt and fresh ground black pepper 500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener's Delight) 2 tbsp extra virgin olive oil 1 medium shallot or small red onion, finely chopped a squeeze of lemon or 1 tbsp white wine vinegar salt and fresh ground black pepper ciabattagarlicolive oilblack olivesanchoviesfresh basil leaves ciabatta garlic olive oil black olives anchovies fresh basil leaves Method Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds.You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve.For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti. Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds. Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds. You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve. You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve. For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti. For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti. Recipe tips Ideally bruschetta should be served when the bread is freshly toasted and warm, and the toppings cold. | {
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"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/freshtomatosalsawith_8881_16x9.jpg Use the best tomatoes you can get hold of to make sure this very simple bruschetta delivers delicious a taste of Italy. 500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener's Delight)2 tbsp extra virgin olive oil1 medium shallot or small red onion, finely choppeda squeeze of lemon or 1 tbsp white wine vinegarsalt and fresh ground black pepper 500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener's Delight) 2 tbsp extra virgin olive oil 1 medium shallot or small red onion, finely chopped a squeeze of lemon or 1 tbsp white wine vinegar salt and fresh ground black pepper ciabattagarlicolive oilblack olivesanchoviesfresh basil leaves ciabatta garlic olive oil black olives anchovies fresh basil leaves Method Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds.You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve.For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti. Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds. Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds. You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve. You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve. For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti. For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti. Recipe tips Ideally bruschetta should be served when the bread is freshly toasted and warm, and the toppings cold."
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} | cbeffa80df43f98caf624d85236661cdd502e9549e1ebd1832f599134e466db7 | Twice-baked goats' cheese and thyme soufflés recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/twice_baked_goats_cheese_32895_16x9.jpg Goats' cheese and pecorino make these twice-baked soufflés extra cheesy and finishing them under the grill gives a lovely crisp top. The perfect starter to impress. 85g/3oz unsalted butter, plus extra for greasing 85g/3oz plain flour550ml/8½fl oz full-fat milk 30g/1oz pecorino, grated 1 tsp mustard powder2 tsp freshly chopped thyme leaves4 large free-range eggs, separated175g/6oz goats' cheese, crumbled 85g/3oz unsalted butter, plus extra for greasing 85g/3oz plain flour 550ml/8½fl oz full-fat milk 30g/1oz pecorino, grated 1 tsp mustard powder 2 tsp freshly chopped thyme leaves 4 large free-range eggs, separated 175g/6oz goats' cheese, crumbled 75ml/2½fl oz double cream30g/1oz pecorino, grated 75ml/2½fl oz double cream 30g/1oz pecorino, grated Method Generously grease 6 ramekins with butter.Melt the butter in a large saucepan over a low heat. Stir in the flour and mustard powder and mix well to combine. Cook for a few minutes, stirring constantly. Gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Stir in the pecorino and thyme, then remove from the heat to cool slightly. With the pan still off the heat, beat in the egg yolks and stir in the crumbled goats' cheese. Season with salt and pepper. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Using a large metal spoon, carefully fold the egg whites into the cheese mixture, retaining as much air as possible. Preheat the oven to 200C/180C Fan/Gas 6. Gently spoon the mixture into the ramekins and place them into a deep roasting tin. Pour boiling water into the tin so that it reach halfway up the sides of the ramekins. Bake the soufflés for 20–25 minutes until they are golden and well-risen. Remove the ramekins from the tin and set aside for 10 minutes to cool. Run a knife around the edge of each ramekin, then turn out onto a lightly greased oven dish (they can now be kept overnight in the fridge or even frozen until ready to cook – just defrost fully and cook as below).About 15 minutes before you are ready to eat, heat your oven to 200C/180C Fan/Gas 6. Pour the cream over the soufflés and sprinkle over the pecorino and a little black pepper. Bake for 10 minutes. Meanwhile, preheat the grill to high. Once baked, finish the soufflés by placing under the grill for a few minutes until the tops are lightly browned and crisp. Serve immediately with a green salad. Generously grease 6 ramekins with butter. Generously grease 6 ramekins with butter. Melt the butter in a large saucepan over a low heat. Stir in the flour and mustard powder and mix well to combine. Cook for a few minutes, stirring constantly. Gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Stir in the pecorino and thyme, then remove from the heat to cool slightly. With the pan still off the heat, beat in the egg yolks and stir in the crumbled goats' cheese. Season with salt and pepper. Melt the butter in a large saucepan over a low heat. Stir in the flour and mustard powder and mix well to combine. Cook for a few minutes, stirring constantly. Gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Stir in the pecorino and thyme, then remove from the heat to cool slightly. With the pan still off the heat, beat in the egg yolks and stir in the crumbled goats' cheese. Season with salt and pepper. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Using a large metal spoon, carefully fold the egg whites into the cheese mixture, retaining as much air as possible. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Using a large metal spoon, carefully fold the egg whites into the cheese mixture, retaining as much air as possible. Preheat the oven to 200C/180C Fan/Gas 6. Gently spoon the mixture into the ramekins and place them into a deep roasting tin. Pour boiling water into the tin so that it reach halfway up the sides of the ramekins. Preheat the oven to 200C/180C Fan/Gas 6. Gently spoon the mixture into the ramekins and place them into a deep roasting tin. Pour boiling water into the tin so that it reach halfway up the sides of the ramekins. Bake the soufflés for 20–25 minutes until they are golden and well-risen. Remove the ramekins from the tin and set aside for 10 minutes to cool. Bake the soufflés for 20–25 minutes until they are golden and well-risen. Remove the ramekins from the tin and set aside for 10 minutes to cool. Run a knife around the edge of each ramekin, then turn out onto a lightly greased oven dish (they can now be kept overnight in the fridge or even frozen until ready to cook – just defrost fully and cook as below). Run a knife around the edge of each ramekin, then turn out onto a lightly greased oven dish (they can now be kept overnight in the fridge or even frozen until ready to cook – just defrost fully and cook as below). About 15 minutes before you are ready to eat, heat your oven to 200C/180C Fan/Gas 6. Pour the cream over the soufflés and sprinkle over the pecorino and a little black pepper. Bake for 10 minutes. About 15 minutes before you are ready to eat, heat your oven to 200C/180C Fan/Gas 6. Pour the cream over the soufflés and sprinkle over the pecorino and a little black pepper. Bake for 10 minutes. Meanwhile, preheat the grill to high. Once baked, finish the soufflés by placing under the grill for a few minutes until the tops are lightly browned and crisp. Serve immediately with a green salad. Meanwhile, preheat the grill to high. Once baked, finish the soufflés by placing under the grill for a few minutes until the tops are lightly browned and crisp. Serve immediately with a green salad. | {
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"title": "Twice-baked goats' cheese and thyme soufflés recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/twice_baked_goats_cheese_32895_16x9.jpg Goats' cheese and pecorino make these twice-baked soufflés extra cheesy and finishing them under the grill gives a lovely crisp top. The perfect starter to impress. 85g/3oz unsalted butter, plus extra for greasing 85g/3oz plain flour550ml/8½fl oz full-fat milk 30g/1oz pecorino, grated 1 tsp mustard powder2 tsp freshly chopped thyme leaves4 large free-range eggs, separated175g/6oz goats' cheese, crumbled 85g/3oz unsalted butter, plus extra for greasing 85g/3oz plain flour 550ml/8½fl oz full-fat milk 30g/1oz pecorino, grated 1 tsp mustard powder 2 tsp freshly chopped thyme leaves 4 large free-range eggs, separated 175g/6oz goats' cheese, crumbled 75ml/2½fl oz double cream30g/1oz pecorino, grated 75ml/2½fl oz double cream 30g/1oz pecorino, grated Method Generously grease 6 ramekins with butter.Melt the butter in a large saucepan over a low heat. Stir in the flour and mustard powder and mix well to combine. Cook for a few minutes, stirring constantly. Gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Stir in the pecorino and thyme, then remove from the heat to cool slightly. With the pan still off the heat, beat in the egg yolks and stir in the crumbled goats' cheese. Season with salt and pepper. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Using a large metal spoon, carefully fold the egg whites into the cheese mixture, retaining as much air as possible. Preheat the oven to 200C/180C Fan/Gas 6. Gently spoon the mixture into the ramekins and place them into a deep roasting tin. Pour boiling water into the tin so that it reach halfway up the sides of the ramekins. Bake the soufflés for 20–25 minutes until they are golden and well-risen. Remove the ramekins from the tin and set aside for 10 minutes to cool. Run a knife around the edge of each ramekin, then turn out onto a lightly greased oven dish (they can now be kept overnight in the fridge or even frozen until ready to cook – just defrost fully and cook as below).About 15 minutes before you are ready to eat, heat your oven to 200C/180C Fan/Gas 6. Pour the cream over the soufflés and sprinkle over the pecorino and a little black pepper. Bake for 10 minutes. Meanwhile, preheat the grill to high. Once baked, finish the soufflés by placing under the grill for a few minutes until the tops are lightly browned and crisp. Serve immediately with a green salad. Generously grease 6 ramekins with butter. Generously grease 6 ramekins with butter. Melt the butter in a large saucepan over a low heat. Stir in the flour and mustard powder and mix well to combine. Cook for a few minutes, stirring constantly. Gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Stir in the pecorino and thyme, then remove from the heat to cool slightly. With the pan still off the heat, beat in the egg yolks and stir in the crumbled goats' cheese. Season with salt and pepper. Melt the butter in a large saucepan over a low heat. Stir in the flour and mustard powder and mix well to combine. Cook for a few minutes, stirring constantly. Gradually whisk in the milk, a little at a time, until you have a thick, smooth mixture. Stir in the pecorino and thyme, then remove from the heat to cool slightly. With the pan still off the heat, beat in the egg yolks and stir in the crumbled goats' cheese. Season with salt and pepper. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Using a large metal spoon, carefully fold the egg whites into the cheese mixture, retaining as much air as possible. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Using a large metal spoon, carefully fold the egg whites into the cheese mixture, retaining as much air as possible. Preheat the oven to 200C/180C Fan/Gas 6. Gently spoon the mixture into the ramekins and place them into a deep roasting tin. Pour boiling water into the tin so that it reach halfway up the sides of the ramekins. Preheat the oven to 200C/180C Fan/Gas 6. Gently spoon the mixture into the ramekins and place them into a deep roasting tin. Pour boiling water into the tin so that it reach halfway up the sides of the ramekins. Bake the soufflés for 20–25 minutes until they are golden and well-risen. Remove the ramekins from the tin and set aside for 10 minutes to cool. Bake the soufflés for 20–25 minutes until they are golden and well-risen. Remove the ramekins from the tin and set aside for 10 minutes to cool. Run a knife around the edge of each ramekin, then turn out onto a lightly greased oven dish (they can now be kept overnight in the fridge or even frozen until ready to cook – just defrost fully and cook as below). Run a knife around the edge of each ramekin, then turn out onto a lightly greased oven dish (they can now be kept overnight in the fridge or even frozen until ready to cook – just defrost fully and cook as below). About 15 minutes before you are ready to eat, heat your oven to 200C/180C Fan/Gas 6. Pour the cream over the soufflés and sprinkle over the pecorino and a little black pepper. Bake for 10 minutes. About 15 minutes before you are ready to eat, heat your oven to 200C/180C Fan/Gas 6. Pour the cream over the soufflés and sprinkle over the pecorino and a little black pepper. Bake for 10 minutes. Meanwhile, preheat the grill to high. Once baked, finish the soufflés by placing under the grill for a few minutes until the tops are lightly browned and crisp. Serve immediately with a green salad. Meanwhile, preheat the grill to high. Once baked, finish the soufflés by placing under the grill for a few minutes until the tops are lightly browned and crisp. Serve immediately with a green salad."
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} | 6805768e8dbe1bfcaf643a1d6f26a7c0ff2860262170f6f821c9871f2461cbc4 | Labneh with pul biber brown butter (atom mezze) recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/labneh_with_pul_biber_81683_16x9.jpg Labneh is served as a cold starter in restaurants around Turkey and the Middle East – here, I top it with a nutty and aromatic brown butter that's been infused with classic Turkish spice, pul biber. It might sound fancy, but this recipe is about as effortless as it gets! Preparation and equipment: You will need a cheesecloth, muslin or alternative fabric for straining (see Recipe Tip). 650g/1lb 7oz suzme or thick Greek-style (strained) yoghurt1 heaped tsp sea salt flakes 15g/½oz sugar2 garlic cloves, finely grated 1 lemon, juice and zest 650g/1lb 7oz suzme or thick Greek-style (strained) yoghurt 1 heaped tsp sea salt flakes 15g/½oz sugar 2 garlic cloves, finely grated 1 lemon, juice and zest 60g/2¼oz unsalted butter3 dried chillies, rehydrated in freshly boiled water for 5 minutes, drained and roughly chopped2 tbsp pul biber 60g/2¼oz unsalted butter 3 dried chillies, rehydrated in freshly boiled water for 5 minutes, drained and roughly chopped 2 tbsp pul biber Method Place a sieve over a bowl and line it with a muslin cloth or alternative fabric of choice (see Recipe Tip).Mix the yoghurt with the salt, sugar, garlic and lemon zest and juice, then scrape it into the lined sieve. Wrap the fabric and tie with string, then leave in the fridge with the bowl underneath for at least two hours – the longer the yoghurt is left to strain the stiffer it becomes, and we want it to be a cream cheese consistency. (You can also hang it somewhere to drain.)To make the brown butter, place the butter in a pan over a medium heat and melt. Eventually, it will start foaming. Once you notice the smell of butterscotch and see that the butter is taking on a golden colour, add the chilli and pul biber. Give the pan a little swirl then take it off the heat. (It’s important to catch the butter just at the beginning of the browning process so it doesn’t cook the pul biber too much – we only want it to infuse and bleed out its colours and flavours.)When you're ready to serve, pour away the strained liquid from the yoghurt bowl and scrape the labneh from the cloth onto a plate. Make a little dip in the middle with the back of a spoon, then pour in the hot butter. I like to serve with bread for dipping. Place a sieve over a bowl and line it with a muslin cloth or alternative fabric of choice (see Recipe Tip). Place a sieve over a bowl and line it with a muslin cloth or alternative fabric of choice (see Recipe Tip). Mix the yoghurt with the salt, sugar, garlic and lemon zest and juice, then scrape it into the lined sieve. Wrap the fabric and tie with string, then leave in the fridge with the bowl underneath for at least two hours – the longer the yoghurt is left to strain the stiffer it becomes, and we want it to be a cream cheese consistency. (You can also hang it somewhere to drain.) Mix the yoghurt with the salt, sugar, garlic and lemon zest and juice, then scrape it into the lined sieve. Wrap the fabric and tie with string, then leave in the fridge with the bowl underneath for at least two hours – the longer the yoghurt is left to strain the stiffer it becomes, and we want it to be a cream cheese consistency. (You can also hang it somewhere to drain.) To make the brown butter, place the butter in a pan over a medium heat and melt. Eventually, it will start foaming. Once you notice the smell of butterscotch and see that the butter is taking on a golden colour, add the chilli and pul biber. Give the pan a little swirl then take it off the heat. (It’s important to catch the butter just at the beginning of the browning process so it doesn’t cook the pul biber too much – we only want it to infuse and bleed out its colours and flavours.) To make the brown butter, place the butter in a pan over a medium heat and melt. Eventually, it will start foaming. Once you notice the smell of butterscotch and see that the butter is taking on a golden colour, add the chilli and pul biber. Give the pan a little swirl then take it off the heat. (It’s important to catch the butter just at the beginning of the browning process so it doesn’t cook the pul biber too much – we only want it to infuse and bleed out its colours and flavours.) When you're ready to serve, pour away the strained liquid from the yoghurt bowl and scrape the labneh from the cloth onto a plate. Make a little dip in the middle with the back of a spoon, then pour in the hot butter. I like to serve with bread for dipping. When you're ready to serve, pour away the strained liquid from the yoghurt bowl and scrape the labneh from the cloth onto a plate. Make a little dip in the middle with the back of a spoon, then pour in the hot butter. I like to serve with bread for dipping. Recipe tips I find straining the yoghurt works best with a pair of tights, which I usually hang up in the garden. But if you happen to have something more appropriate knocking about like cheesecloth or muslin, go with that. This recipe is really easy to scale up for a dinner party or larger get-together. | {
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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_1600/recipes/labneh_with_pul_biber_81683_16x9.jpg Labneh is served as a cold starter in restaurants around Turkey and the Middle East – here, I top it with a nutty and aromatic brown butter that's been infused with classic Turkish spice, pul biber. It might sound fancy, but this recipe is about as effortless as it gets! Preparation and equipment: You will need a cheesecloth, muslin or alternative fabric for straining (see Recipe Tip). 650g/1lb 7oz suzme or thick Greek-style (strained) yoghurt1 heaped tsp sea salt flakes 15g/½oz sugar2 garlic cloves, finely grated 1 lemon, juice and zest 650g/1lb 7oz suzme or thick Greek-style (strained) yoghurt 1 heaped tsp sea salt flakes 15g/½oz sugar 2 garlic cloves, finely grated 1 lemon, juice and zest 60g/2¼oz unsalted butter3 dried chillies, rehydrated in freshly boiled water for 5 minutes, drained and roughly chopped2 tbsp pul biber 60g/2¼oz unsalted butter 3 dried chillies, rehydrated in freshly boiled water for 5 minutes, drained and roughly chopped 2 tbsp pul biber Method Place a sieve over a bowl and line it with a muslin cloth or alternative fabric of choice (see Recipe Tip).Mix the yoghurt with the salt, sugar, garlic and lemon zest and juice, then scrape it into the lined sieve. Wrap the fabric and tie with string, then leave in the fridge with the bowl underneath for at least two hours – the longer the yoghurt is left to strain the stiffer it becomes, and we want it to be a cream cheese consistency. (You can also hang it somewhere to drain.)To make the brown butter, place the butter in a pan over a medium heat and melt. Eventually, it will start foaming. Once you notice the smell of butterscotch and see that the butter is taking on a golden colour, add the chilli and pul biber. Give the pan a little swirl then take it off the heat. (It’s important to catch the butter just at the beginning of the browning process so it doesn’t cook the pul biber too much – we only want it to infuse and bleed out its colours and flavours.)When you're ready to serve, pour away the strained liquid from the yoghurt bowl and scrape the labneh from the cloth onto a plate. Make a little dip in the middle with the back of a spoon, then pour in the hot butter. I like to serve with bread for dipping. Place a sieve over a bowl and line it with a muslin cloth or alternative fabric of choice (see Recipe Tip). Place a sieve over a bowl and line it with a muslin cloth or alternative fabric of choice (see Recipe Tip). Mix the yoghurt with the salt, sugar, garlic and lemon zest and juice, then scrape it into the lined sieve. Wrap the fabric and tie with string, then leave in the fridge with the bowl underneath for at least two hours – the longer the yoghurt is left to strain the stiffer it becomes, and we want it to be a cream cheese consistency. (You can also hang it somewhere to drain.) Mix the yoghurt with the salt, sugar, garlic and lemon zest and juice, then scrape it into the lined sieve. Wrap the fabric and tie with string, then leave in the fridge with the bowl underneath for at least two hours – the longer the yoghurt is left to strain the stiffer it becomes, and we want it to be a cream cheese consistency. (You can also hang it somewhere to drain.) To make the brown butter, place the butter in a pan over a medium heat and melt. Eventually, it will start foaming. Once you notice the smell of butterscotch and see that the butter is taking on a golden colour, add the chilli and pul biber. Give the pan a little swirl then take it off the heat. (It’s important to catch the butter just at the beginning of the browning process so it doesn’t cook the pul biber too much – we only want it to infuse and bleed out its colours and flavours.) To make the brown butter, place the butter in a pan over a medium heat and melt. Eventually, it will start foaming. Once you notice the smell of butterscotch and see that the butter is taking on a golden colour, add the chilli and pul biber. Give the pan a little swirl then take it off the heat. (It’s important to catch the butter just at the beginning of the browning process so it doesn’t cook the pul biber too much – we only want it to infuse and bleed out its colours and flavours.) When you're ready to serve, pour away the strained liquid from the yoghurt bowl and scrape the labneh from the cloth onto a plate. Make a little dip in the middle with the back of a spoon, then pour in the hot butter. I like to serve with bread for dipping. When you're ready to serve, pour away the strained liquid from the yoghurt bowl and scrape the labneh from the cloth onto a plate. Make a little dip in the middle with the back of a spoon, then pour in the hot butter. I like to serve with bread for dipping. Recipe tips I find straining the yoghurt works best with a pair of tights, which I usually hang up in the garden. But if you happen to have something more appropriate knocking about like cheesecloth or muslin, go with that. This recipe is really easy to scale up for a dinner party or larger get-together."
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} | 92d8cce94aa88a0e086e33d3f0bc9ae4ade5968b710263056c29c10ff7fca473 | Smoked salmon and watercress pâté recipe
An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_and_47655_16x9.jpg Made in a loaf tin, this pâté is easy to slice, so it looks very elegant on the plate. If you can’t find cocktail strips of smoked salmon, used sliced smoked salmon and patch it over in the tin. 100g/3½oz soft butter, plus extra for greasing and the salmonsmall bunch dill, chopped, plus 4 small sprigs 150g/5½oz salmon fillet, skinned 350g/12oz smoked salmon cocktail slices2 tsp hot horseradish sauce180g/6¼oz full-fat cream cheese1 tbsp lemon juice small bunch watercress, roughly chopped, plus extra to serve salt and freshly ground black pepper 100g/3½oz soft butter, plus extra for greasing and the salmon small bunch dill, chopped, plus 4 small sprigs 150g/5½oz salmon fillet, skinned 350g/12oz smoked salmon cocktail slices 2 tsp hot horseradish sauce 180g/6¼oz full-fat cream cheese 1 tbsp lemon juice small bunch watercress, roughly chopped, plus extra to serve salt and freshly ground black pepper brown bread, toastedlemon wedges brown bread, toasted lemon wedges Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of a 450g/1lb loaf tin with butter. Line with baking paper, leaving an overhang – this will help you remove the pâté. Lay 3 sprigs of dill in the centre of the base of the tin.Lay a piece of foil on the worktop and spread with a knob of butter. Sit the salmon fillet on top, spread with a little more butter and season with salt and pepper. Sit the remaining sprig of dill on top, fold into a parcel and place on a baking sheet. Bake for 15 minutes or until just cooked. Leave to cool completely in the foil. Line the base and sides of the tin with strips of the smoked salmon, leaving an overhang the whole way round the tin. You should have about 60–70g/2¼–2½oz of the salmon left.Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty of black pepper. Blend until smooth. Spoon 3 tablespoons of the pâté into a bowl and add the chopped watercress and dill and mix well. Set aside.Spread half of the pâté from the blender into the base of the tin. Spread the watercress mix over the top, using the back of a spoon to push to the edges and corners in an even layer. Spread the remaining pâté on top and level the mixture. Flip the overhanging smoked salmon slices over the top and press down firmly. Chill in the fridge for at least 5 hours or until firm. Serve in thick slices with the brown toast, lemon wedges and extra sprigs of watercress on the side. Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of a 450g/1lb loaf tin with butter. Line with baking paper, leaving an overhang – this will help you remove the pâté. Lay 3 sprigs of dill in the centre of the base of the tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of a 450g/1lb loaf tin with butter. Line with baking paper, leaving an overhang – this will help you remove the pâté. Lay 3 sprigs of dill in the centre of the base of the tin. Lay a piece of foil on the worktop and spread with a knob of butter. Sit the salmon fillet on top, spread with a little more butter and season with salt and pepper. Sit the remaining sprig of dill on top, fold into a parcel and place on a baking sheet. Bake for 15 minutes or until just cooked. Leave to cool completely in the foil. Lay a piece of foil on the worktop and spread with a knob of butter. Sit the salmon fillet on top, spread with a little more butter and season with salt and pepper. Sit the remaining sprig of dill on top, fold into a parcel and place on a baking sheet. Bake for 15 minutes or until just cooked. Leave to cool completely in the foil. Line the base and sides of the tin with strips of the smoked salmon, leaving an overhang the whole way round the tin. You should have about 60–70g/2¼–2½oz of the salmon left. Line the base and sides of the tin with strips of the smoked salmon, leaving an overhang the whole way round the tin. You should have about 60–70g/2¼–2½oz of the salmon left. Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty of black pepper. Blend until smooth. Spoon 3 tablespoons of the pâté into a bowl and add the chopped watercress and dill and mix well. Set aside. Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty of black pepper. Blend until smooth. Spoon 3 tablespoons of the pâté into a bowl and add the chopped watercress and dill and mix well. Set aside. Spread half of the pâté from the blender into the base of the tin. Spread the watercress mix over the top, using the back of a spoon to push to the edges and corners in an even layer. Spread the remaining pâté on top and level the mixture. Flip the overhanging smoked salmon slices over the top and press down firmly. Chill in the fridge for at least 5 hours or until firm. Spread half of the pâté from the blender into the base of the tin. Spread the watercress mix over the top, using the back of a spoon to push to the edges and corners in an even layer. Spread the remaining pâté on top and level the mixture. Flip the overhanging smoked salmon slices over the top and press down firmly. Chill in the fridge for at least 5 hours or until firm. Serve in thick slices with the brown toast, lemon wedges and extra sprigs of watercress on the side. Serve in thick slices with the brown toast, lemon wedges and extra sprigs of watercress on the side. Recipe tips Before slicing finished terrine, it helps to pop it in the freezer for half an hour. | {
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"content": "An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_and_47655_16x9.jpg Made in a loaf tin, this pâté is easy to slice, so it looks very elegant on the plate. If you can’t find cocktail strips of smoked salmon, used sliced smoked salmon and patch it over in the tin. 100g/3½oz soft butter, plus extra for greasing and the salmonsmall bunch dill, chopped, plus 4 small sprigs 150g/5½oz salmon fillet, skinned 350g/12oz smoked salmon cocktail slices2 tsp hot horseradish sauce180g/6¼oz full-fat cream cheese1 tbsp lemon juice small bunch watercress, roughly chopped, plus extra to serve salt and freshly ground black pepper 100g/3½oz soft butter, plus extra for greasing and the salmon small bunch dill, chopped, plus 4 small sprigs 150g/5½oz salmon fillet, skinned 350g/12oz smoked salmon cocktail slices 2 tsp hot horseradish sauce 180g/6¼oz full-fat cream cheese 1 tbsp lemon juice small bunch watercress, roughly chopped, plus extra to serve salt and freshly ground black pepper brown bread, toastedlemon wedges brown bread, toasted lemon wedges Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of a 450g/1lb loaf tin with butter. Line with baking paper, leaving an overhang – this will help you remove the pâté. Lay 3 sprigs of dill in the centre of the base of the tin.Lay a piece of foil on the worktop and spread with a knob of butter. Sit the salmon fillet on top, spread with a little more butter and season with salt and pepper. Sit the remaining sprig of dill on top, fold into a parcel and place on a baking sheet. Bake for 15 minutes or until just cooked. Leave to cool completely in the foil. Line the base and sides of the tin with strips of the smoked salmon, leaving an overhang the whole way round the tin. You should have about 60–70g/2¼–2½oz of the salmon left.Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty of black pepper. Blend until smooth. Spoon 3 tablespoons of the pâté into a bowl and add the chopped watercress and dill and mix well. Set aside.Spread half of the pâté from the blender into the base of the tin. Spread the watercress mix over the top, using the back of a spoon to push to the edges and corners in an even layer. Spread the remaining pâté on top and level the mixture. Flip the overhanging smoked salmon slices over the top and press down firmly. Chill in the fridge for at least 5 hours or until firm. Serve in thick slices with the brown toast, lemon wedges and extra sprigs of watercress on the side. Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of a 450g/1lb loaf tin with butter. Line with baking paper, leaving an overhang – this will help you remove the pâté. Lay 3 sprigs of dill in the centre of the base of the tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of a 450g/1lb loaf tin with butter. Line with baking paper, leaving an overhang – this will help you remove the pâté. Lay 3 sprigs of dill in the centre of the base of the tin. Lay a piece of foil on the worktop and spread with a knob of butter. Sit the salmon fillet on top, spread with a little more butter and season with salt and pepper. Sit the remaining sprig of dill on top, fold into a parcel and place on a baking sheet. Bake for 15 minutes or until just cooked. Leave to cool completely in the foil. Lay a piece of foil on the worktop and spread with a knob of butter. Sit the salmon fillet on top, spread with a little more butter and season with salt and pepper. Sit the remaining sprig of dill on top, fold into a parcel and place on a baking sheet. Bake for 15 minutes or until just cooked. Leave to cool completely in the foil. Line the base and sides of the tin with strips of the smoked salmon, leaving an overhang the whole way round the tin. You should have about 60–70g/2¼–2½oz of the salmon left. Line the base and sides of the tin with strips of the smoked salmon, leaving an overhang the whole way round the tin. You should have about 60–70g/2¼–2½oz of the salmon left. Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty of black pepper. Blend until smooth. Spoon 3 tablespoons of the pâté into a bowl and add the chopped watercress and dill and mix well. Set aside. Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty of black pepper. Blend until smooth. Spoon 3 tablespoons of the pâté into a bowl and add the chopped watercress and dill and mix well. Set aside. Spread half of the pâté from the blender into the base of the tin. Spread the watercress mix over the top, using the back of a spoon to push to the edges and corners in an even layer. Spread the remaining pâté on top and level the mixture. Flip the overhanging smoked salmon slices over the top and press down firmly. Chill in the fridge for at least 5 hours or until firm. Spread half of the pâté from the blender into the base of the tin. Spread the watercress mix over the top, using the back of a spoon to push to the edges and corners in an even layer. Spread the remaining pâté on top and level the mixture. Flip the overhanging smoked salmon slices over the top and press down firmly. Chill in the fridge for at least 5 hours or until firm. Serve in thick slices with the brown toast, lemon wedges and extra sprigs of watercress on the side. Serve in thick slices with the brown toast, lemon wedges and extra sprigs of watercress on the side. Recipe tips Before slicing finished terrine, it helps to pop it in the freezer for half an hour."
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} | 970de01638193fb51eb388fdc3dcbc7ad2bf238a3ed62726abae17577caec8e1 | Beetroot carpaccio with goats’ cheese and walnuts recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_carpaccio_with_90863_16x9.jpg Although this no-cook starter idea sounds fancy, it's really a simple beetroot salad. Thin slices of sweet, earthy beetroot are slicked with a mustardy dressing and topped with tangy goats' cheese. Using rainbow beetroot makes it a little extra. 2 tbsp extra virgin olive oil1 tsp Dijon mustard2 tsp red wine vinegarpinch caster sugar200g/7oz cooked beetroot (not in vinegar), finely sliced80g/2¾oz soft goats’ cheese, crumbled50g/1¾oz walnuts, roughly choppedsalt and freshly ground black pepper 2 tbsp extra virgin olive oil 1 tsp Dijon mustard 2 tsp red wine vinegar pinch caster sugar 200g/7oz cooked beetroot (not in vinegar), finely sliced 80g/2¾oz soft goats’ cheese, crumbled 50g/1¾oz walnuts, roughly chopped salt and freshly ground black pepper Method Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper. Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve. Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper. Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper. Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve. Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve. Recipe tips Using ready-cooked, vacuum-packed beetroot makes this salad super quick to rustle up, but you could also cook a variety of colours of beetroot to make it really pretty. To do this, simply boil the beets in their skins until tender, or wrap them individually in foil and bake for 1–1½ hours at 180C/160C Fan/Gas 4. Slip off the skins, trim and then slice as above. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_carpaccio_with_90863_16x9.jpg Although this no-cook starter idea sounds fancy, it's really a simple beetroot salad. Thin slices of sweet, earthy beetroot are slicked with a mustardy dressing and topped with tangy goats' cheese. Using rainbow beetroot makes it a little extra. 2 tbsp extra virgin olive oil1 tsp Dijon mustard2 tsp red wine vinegarpinch caster sugar200g/7oz cooked beetroot (not in vinegar), finely sliced80g/2¾oz soft goats’ cheese, crumbled50g/1¾oz walnuts, roughly choppedsalt and freshly ground black pepper 2 tbsp extra virgin olive oil 1 tsp Dijon mustard 2 tsp red wine vinegar pinch caster sugar 200g/7oz cooked beetroot (not in vinegar), finely sliced 80g/2¾oz soft goats’ cheese, crumbled 50g/1¾oz walnuts, roughly chopped salt and freshly ground black pepper Method Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper. Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve. Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper. Whisk the oil, mustard, vinegar and sugar together in a small bowl and season well with salt and pepper. Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve. Fan the beetroot slices out over small plates and drizzle over the mustard dressing. Scatter over the goats’ cheese and walnuts and serve. Recipe tips Using ready-cooked, vacuum-packed beetroot makes this salad super quick to rustle up, but you could also cook a variety of colours of beetroot to make it really pretty. To do this, simply boil the beets in their skins until tender, or wrap them individually in foil and bake for 1–1½ hours at 180C/160C Fan/Gas 4. Slip off the skins, trim and then slice as above."
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} | b8ba8509ed0471b9221b0b324a4a802d12c44fcdec57079b6304475d6f2eef56 | White Russian recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_russian_36079_16x9.jpg A quick and easy guide to making this indulgent vodka-based cocktail at home. 2 handfuls ice35ml/1¼fl oz vodka 15ml/1 tbsp coffee liqueur25ml/1fl oz double cream 2 handfuls ice 35ml/1¼fl oz vodka 15ml/1 tbsp coffee liqueur 25ml/1fl oz double cream Method Fill a cocktail shaker with ice then pour the vodka and coffee liqueur into the shaker.A ‘wet shake’ (with ice) is required here to combine the ingredients. Shake vigorously for 8-10 seconds. This will ensure the drink has a lovely smooth texture.Using a fine mesh strainer, pour the mixture into a rocks glass over fresh ice. If you don’t have a strainer, any kitchen sieve will work just as well.Float the cream on the top of the drink by gently pouring it over the back of a spoon. Fill a cocktail shaker with ice then pour the vodka and coffee liqueur into the shaker. Fill a cocktail shaker with ice then pour the vodka and coffee liqueur into the shaker. A ‘wet shake’ (with ice) is required here to combine the ingredients. Shake vigorously for 8-10 seconds. This will ensure the drink has a lovely smooth texture. A ‘wet shake’ (with ice) is required here to combine the ingredients. Shake vigorously for 8-10 seconds. This will ensure the drink has a lovely smooth texture. Using a fine mesh strainer, pour the mixture into a rocks glass over fresh ice. If you don’t have a strainer, any kitchen sieve will work just as well. Using a fine mesh strainer, pour the mixture into a rocks glass over fresh ice. If you don’t have a strainer, any kitchen sieve will work just as well. Float the cream on the top of the drink by gently pouring it over the back of a spoon. Float the cream on the top of the drink by gently pouring it over the back of a spoon. | {
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"title": "White Russian recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_russian_36079_16x9.jpg A quick and easy guide to making this indulgent vodka-based cocktail at home. 2 handfuls ice35ml/1¼fl oz vodka 15ml/1 tbsp coffee liqueur25ml/1fl oz double cream 2 handfuls ice 35ml/1¼fl oz vodka 15ml/1 tbsp coffee liqueur 25ml/1fl oz double cream Method Fill a cocktail shaker with ice then pour the vodka and coffee liqueur into the shaker.A ‘wet shake’ (with ice) is required here to combine the ingredients. Shake vigorously for 8-10 seconds. This will ensure the drink has a lovely smooth texture.Using a fine mesh strainer, pour the mixture into a rocks glass over fresh ice. If you don’t have a strainer, any kitchen sieve will work just as well.Float the cream on the top of the drink by gently pouring it over the back of a spoon. Fill a cocktail shaker with ice then pour the vodka and coffee liqueur into the shaker. Fill a cocktail shaker with ice then pour the vodka and coffee liqueur into the shaker. A ‘wet shake’ (with ice) is required here to combine the ingredients. Shake vigorously for 8-10 seconds. This will ensure the drink has a lovely smooth texture. A ‘wet shake’ (with ice) is required here to combine the ingredients. Shake vigorously for 8-10 seconds. This will ensure the drink has a lovely smooth texture. Using a fine mesh strainer, pour the mixture into a rocks glass over fresh ice. If you don’t have a strainer, any kitchen sieve will work just as well. Using a fine mesh strainer, pour the mixture into a rocks glass over fresh ice. If you don’t have a strainer, any kitchen sieve will work just as well. Float the cream on the top of the drink by gently pouring it over the back of a spoon. Float the cream on the top of the drink by gently pouring it over the back of a spoon."
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} | 399832e1fa0e6b8fbb8ca231d1013f07b4d620366c1e13d83bc0c8f33153fafe | Aperol spritz recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aperol_spritz_08235_16x9.jpg The classic Italian cocktail: a combination of Aperol, sparkling wine and soda water. Sunshine in a glass and the perfect summer drink. handful ice50ml/2fl oz Aperol 100ml/3½fl oz sparkling wine (such as Prosecco)25ml/1fl oz soda waterorange slices, to garnish (optional) handful ice 50ml/2fl oz Aperol 100ml/3½fl oz sparkling wine (such as Prosecco) 25ml/1fl oz soda water orange slices, to garnish (optional) Method Fill a wine glass with ice.Pour the Aperol and sparkling wine over the ice, then top with the soda water.Gently stir the drink to combine all the ingredients and garnish with an orange slice or two if using. Fill a wine glass with ice. Fill a wine glass with ice. Pour the Aperol and sparkling wine over the ice, then top with the soda water. Pour the Aperol and sparkling wine over the ice, then top with the soda water. Gently stir the drink to combine all the ingredients and garnish with an orange slice or two if using. Gently stir the drink to combine all the ingredients and garnish with an orange slice or two if using. | {
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"title": "Aperol spritz recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aperol_spritz_08235_16x9.jpg The classic Italian cocktail: a combination of Aperol, sparkling wine and soda water. Sunshine in a glass and the perfect summer drink. handful ice50ml/2fl oz Aperol 100ml/3½fl oz sparkling wine (such as Prosecco)25ml/1fl oz soda waterorange slices, to garnish (optional) handful ice 50ml/2fl oz Aperol 100ml/3½fl oz sparkling wine (such as Prosecco) 25ml/1fl oz soda water orange slices, to garnish (optional) Method Fill a wine glass with ice.Pour the Aperol and sparkling wine over the ice, then top with the soda water.Gently stir the drink to combine all the ingredients and garnish with an orange slice or two if using. Fill a wine glass with ice. Fill a wine glass with ice. Pour the Aperol and sparkling wine over the ice, then top with the soda water. Pour the Aperol and sparkling wine over the ice, then top with the soda water. Gently stir the drink to combine all the ingredients and garnish with an orange slice or two if using. Gently stir the drink to combine all the ingredients and garnish with an orange slice or two if using."
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} | 6c2372d1b30caee24632663ad1657ccaeeb5cbe6f1e2c5cd00e0cce126fdaeae | Baby aubergines with oregano and red onions recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/baby_aubergines_with_49593_16x9.jpg I like the way this dish can be eaten as a starter or part of an antipasti table, and even more as a main course, sprinkled with some ricotta salata (the deliciously salted, dried kind) or crumbled feta, or as an accompaniment to meat and fish. Each serving provides 140kcal, 1g protein, 3g carbohydrate (of which 3g sugars), 13g fat (of which 2g saturates), 2.5g fibre and 0.8g salt. 500g/1lb 2oz baby aubergines3 tbsp olive oil2 tsp dried oregano1 small red onion, cut into thin half-moons3 tbsp red wine vinegar1 tsp sea salt flakes or ½ tsp pouring salt4 tbsp extra-virgin olive oil1 clove garlic, peeled1½ tbsp cold waterfew sprigs fresh oregano (optional) 500g/1lb 2oz baby aubergines 3 tbsp olive oil 2 tsp dried oregano 1 small red onion, cut into thin half-moons 3 tbsp red wine vinegar 1 tsp sea salt flakes or ½ tsp pouring salt 4 tbsp extra-virgin olive oil 1 clove garlic, peeled 1½ tbsp cold water few sprigs fresh oregano (optional) Method Preheat the oven to 250C/475F/Gas 9.Slice the baby aubergines in half lengthways, keeping the stalks on: this is an aesthetic consideration, nothing to do with flavour, but humour me.Pour the regular olive oil into a very shallow roasting tin, sprinkle in the dried oregano, add the aubergines, cut-side down, and swirl them gently around. Then turn them so they are cut-side up and put the tray in the hot oven for 15 minutes, by which time they should be tender and turning gold in parts.As soon as the aubergines are in the oven, put the fine half-moons of red onion in a bowl and cover with the red wine vinegar and salt.Remove the cooked aubergines to a platter, and now whisk into the vinegary onions the extra-virgin olive oil, then the grated or minced garlic and, finally, the cold water.Pour this over the warm aubergines, using your hands to arrange the glowingly pink onion over them evenly, then leave it all for about half an hour to cool to room temperature before you eat, scattering with fresh oregano, if you have any, when serving. Preheat the oven to 250C/475F/Gas 9. Preheat the oven to 250C/475F/Gas 9. Slice the baby aubergines in half lengthways, keeping the stalks on: this is an aesthetic consideration, nothing to do with flavour, but humour me. Slice the baby aubergines in half lengthways, keeping the stalks on: this is an aesthetic consideration, nothing to do with flavour, but humour me. Pour the regular olive oil into a very shallow roasting tin, sprinkle in the dried oregano, add the aubergines, cut-side down, and swirl them gently around. Then turn them so they are cut-side up and put the tray in the hot oven for 15 minutes, by which time they should be tender and turning gold in parts. Pour the regular olive oil into a very shallow roasting tin, sprinkle in the dried oregano, add the aubergines, cut-side down, and swirl them gently around. Then turn them so they are cut-side up and put the tray in the hot oven for 15 minutes, by which time they should be tender and turning gold in parts. As soon as the aubergines are in the oven, put the fine half-moons of red onion in a bowl and cover with the red wine vinegar and salt. As soon as the aubergines are in the oven, put the fine half-moons of red onion in a bowl and cover with the red wine vinegar and salt. Remove the cooked aubergines to a platter, and now whisk into the vinegary onions the extra-virgin olive oil, then the grated or minced garlic and, finally, the cold water. Remove the cooked aubergines to a platter, and now whisk into the vinegary onions the extra-virgin olive oil, then the grated or minced garlic and, finally, the cold water. Pour this over the warm aubergines, using your hands to arrange the glowingly pink onion over them evenly, then leave it all for about half an hour to cool to room temperature before you eat, scattering with fresh oregano, if you have any, when serving. Pour this over the warm aubergines, using your hands to arrange the glowingly pink onion over them evenly, then leave it all for about half an hour to cool to room temperature before you eat, scattering with fresh oregano, if you have any, when serving. | {
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"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/baby_aubergines_with_49593_16x9.jpg I like the way this dish can be eaten as a starter or part of an antipasti table, and even more as a main course, sprinkled with some ricotta salata (the deliciously salted, dried kind) or crumbled feta, or as an accompaniment to meat and fish. Each serving provides 140kcal, 1g protein, 3g carbohydrate (of which 3g sugars), 13g fat (of which 2g saturates), 2.5g fibre and 0.8g salt. 500g/1lb 2oz baby aubergines3 tbsp olive oil2 tsp dried oregano1 small red onion, cut into thin half-moons3 tbsp red wine vinegar1 tsp sea salt flakes or ½ tsp pouring salt4 tbsp extra-virgin olive oil1 clove garlic, peeled1½ tbsp cold waterfew sprigs fresh oregano (optional) 500g/1lb 2oz baby aubergines 3 tbsp olive oil 2 tsp dried oregano 1 small red onion, cut into thin half-moons 3 tbsp red wine vinegar 1 tsp sea salt flakes or ½ tsp pouring salt 4 tbsp extra-virgin olive oil 1 clove garlic, peeled 1½ tbsp cold water few sprigs fresh oregano (optional) Method Preheat the oven to 250C/475F/Gas 9.Slice the baby aubergines in half lengthways, keeping the stalks on: this is an aesthetic consideration, nothing to do with flavour, but humour me.Pour the regular olive oil into a very shallow roasting tin, sprinkle in the dried oregano, add the aubergines, cut-side down, and swirl them gently around. Then turn them so they are cut-side up and put the tray in the hot oven for 15 minutes, by which time they should be tender and turning gold in parts.As soon as the aubergines are in the oven, put the fine half-moons of red onion in a bowl and cover with the red wine vinegar and salt.Remove the cooked aubergines to a platter, and now whisk into the vinegary onions the extra-virgin olive oil, then the grated or minced garlic and, finally, the cold water.Pour this over the warm aubergines, using your hands to arrange the glowingly pink onion over them evenly, then leave it all for about half an hour to cool to room temperature before you eat, scattering with fresh oregano, if you have any, when serving. Preheat the oven to 250C/475F/Gas 9. Preheat the oven to 250C/475F/Gas 9. Slice the baby aubergines in half lengthways, keeping the stalks on: this is an aesthetic consideration, nothing to do with flavour, but humour me. Slice the baby aubergines in half lengthways, keeping the stalks on: this is an aesthetic consideration, nothing to do with flavour, but humour me. Pour the regular olive oil into a very shallow roasting tin, sprinkle in the dried oregano, add the aubergines, cut-side down, and swirl them gently around. Then turn them so they are cut-side up and put the tray in the hot oven for 15 minutes, by which time they should be tender and turning gold in parts. Pour the regular olive oil into a very shallow roasting tin, sprinkle in the dried oregano, add the aubergines, cut-side down, and swirl them gently around. Then turn them so they are cut-side up and put the tray in the hot oven for 15 minutes, by which time they should be tender and turning gold in parts. As soon as the aubergines are in the oven, put the fine half-moons of red onion in a bowl and cover with the red wine vinegar and salt. As soon as the aubergines are in the oven, put the fine half-moons of red onion in a bowl and cover with the red wine vinegar and salt. Remove the cooked aubergines to a platter, and now whisk into the vinegary onions the extra-virgin olive oil, then the grated or minced garlic and, finally, the cold water. Remove the cooked aubergines to a platter, and now whisk into the vinegary onions the extra-virgin olive oil, then the grated or minced garlic and, finally, the cold water. Pour this over the warm aubergines, using your hands to arrange the glowingly pink onion over them evenly, then leave it all for about half an hour to cool to room temperature before you eat, scattering with fresh oregano, if you have any, when serving. Pour this over the warm aubergines, using your hands to arrange the glowingly pink onion over them evenly, then leave it all for about half an hour to cool to room temperature before you eat, scattering with fresh oregano, if you have any, when serving."
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} | a441e7451a98ba4545f0809703f8913c02feae50e42756c514c791932fecc959 | Cosmopolitan recipe
An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cosmopolitan_88567_16x9.jpg Make like a Manhattan socialite with this classy cocktail. Chill the glasses in the freezer beforehand for an ice-cold tipple à la Sex and the City. 35ml/1½fl oz vodka15ml/½fl oz orange liqueursqueeze fresh lime juice25ml/1fl oz cranberry juicetwist orange peel, to garnish 35ml/1½fl oz vodka 15ml/½fl oz orange liqueur squeeze fresh lime juice 25ml/1fl oz cranberry juice twist orange peel, to garnish Method Place the vodka, orange liqueur, lime juice and cranberry juice into a cocktail shaker and fill with ice. Shake hard and then strain into a coupe glass or small Martini glass.Hold the piece of orange peel over the glass and carefully flame with a match. Garnish the cocktail with the flamed orange peel and serve. Place the vodka, orange liqueur, lime juice and cranberry juice into a cocktail shaker and fill with ice. Shake hard and then strain into a coupe glass or small Martini glass. Place the vodka, orange liqueur, lime juice and cranberry juice into a cocktail shaker and fill with ice. Shake hard and then strain into a coupe glass or small Martini glass. Hold the piece of orange peel over the glass and carefully flame with a match. Garnish the cocktail with the flamed orange peel and serve. Hold the piece of orange peel over the glass and carefully flame with a match. Garnish the cocktail with the flamed orange peel and serve. | {
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"content": "An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cosmopolitan_88567_16x9.jpg Make like a Manhattan socialite with this classy cocktail. Chill the glasses in the freezer beforehand for an ice-cold tipple à la Sex and the City. 35ml/1½fl oz vodka15ml/½fl oz orange liqueursqueeze fresh lime juice25ml/1fl oz cranberry juicetwist orange peel, to garnish 35ml/1½fl oz vodka 15ml/½fl oz orange liqueur squeeze fresh lime juice 25ml/1fl oz cranberry juice twist orange peel, to garnish Method Place the vodka, orange liqueur, lime juice and cranberry juice into a cocktail shaker and fill with ice. Shake hard and then strain into a coupe glass or small Martini glass.Hold the piece of orange peel over the glass and carefully flame with a match. Garnish the cocktail with the flamed orange peel and serve. Place the vodka, orange liqueur, lime juice and cranberry juice into a cocktail shaker and fill with ice. Shake hard and then strain into a coupe glass or small Martini glass. Place the vodka, orange liqueur, lime juice and cranberry juice into a cocktail shaker and fill with ice. Shake hard and then strain into a coupe glass or small Martini glass. Hold the piece of orange peel over the glass and carefully flame with a match. Garnish the cocktail with the flamed orange peel and serve. Hold the piece of orange peel over the glass and carefully flame with a match. Garnish the cocktail with the flamed orange peel and serve."
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} | 3be8fed165af93f164f6986047e0816b9a7845862bb090c5aa24ab78f30687ee | Negroni recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/negroni_26971_16x9.jpg The negroni, when made right, is one of the best aperitifs. The key to this classic Italian cocktail is not to over-dilute it, so a quick stir is more than enough to mix the ingredients together. handful ice25ml/1fl oz gin 25ml/1fl oz Campari25ml/1fl oz sweet red vermouthorange slices, to garnish (optional) handful ice 25ml/1fl oz gin 25ml/1fl oz Campari 25ml/1fl oz sweet red vermouth orange slices, to garnish (optional) Method Fill a rocks glass with ice.Pour the gin, Campari and vermouth over the ice.Quickly stir the ice in the glass down to a dilution you like, then garnish with an orange slice or two if using. Fill a rocks glass with ice. Fill a rocks glass with ice. Pour the gin, Campari and vermouth over the ice. Pour the gin, Campari and vermouth over the ice. Quickly stir the ice in the glass down to a dilution you like, then garnish with an orange slice or two if using. Quickly stir the ice in the glass down to a dilution you like, then garnish with an orange slice or two if using. Recipe tips A twist of orange zest is a great alternative garnish for this drink. If you have a mixing glass, stir the negroni to your desired dilution and then strain over a block of ice. If you are unsure what dilution you like, keep stirring until the outside of the glass and the liquid inside are well chilled. | {
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"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/negroni_26971_16x9.jpg The negroni, when made right, is one of the best aperitifs. The key to this classic Italian cocktail is not to over-dilute it, so a quick stir is more than enough to mix the ingredients together. handful ice25ml/1fl oz gin 25ml/1fl oz Campari25ml/1fl oz sweet red vermouthorange slices, to garnish (optional) handful ice 25ml/1fl oz gin 25ml/1fl oz Campari 25ml/1fl oz sweet red vermouth orange slices, to garnish (optional) Method Fill a rocks glass with ice.Pour the gin, Campari and vermouth over the ice.Quickly stir the ice in the glass down to a dilution you like, then garnish with an orange slice or two if using. Fill a rocks glass with ice. Fill a rocks glass with ice. Pour the gin, Campari and vermouth over the ice. Pour the gin, Campari and vermouth over the ice. Quickly stir the ice in the glass down to a dilution you like, then garnish with an orange slice or two if using. Quickly stir the ice in the glass down to a dilution you like, then garnish with an orange slice or two if using. Recipe tips A twist of orange zest is a great alternative garnish for this drink. If you have a mixing glass, stir the negroni to your desired dilution and then strain over a block of ice. If you are unsure what dilution you like, keep stirring until the outside of the glass and the liquid inside are well chilled."
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} | 92478a0c6b54fde2eafae67295dfb31ca973678eeb3d11f18e9ce3393506751c | Vodka Martini recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vodkamartini_88568_16x9.jpg Channel James Bond with a suave and debonair vodka Martini – the killer cocktail for parties, it’s licensed to thrill. By Wayne Collins From Something for the Weekend Shopping list Ingredients 15ml/½fl oz vermouth60ml/2fl oz Tyrrells potato vodka, or other potato vodkatwist lemon peel, to garnish 15ml/½fl oz vermouth 60ml/2fl oz Tyrrells potato vodka, or other potato vodka twist lemon peel, to garnish Method Pour the vermouth and vodka into a mixing glass and fill with ice cubes. Stir well and then strain into a small Martini glass.Garnish with a twist of lemon peel and serve. Pour the vermouth and vodka into a mixing glass and fill with ice cubes. Stir well and then strain into a small Martini glass. Pour the vermouth and vodka into a mixing glass and fill with ice cubes. Stir well and then strain into a small Martini glass. Garnish with a twist of lemon peel and serve. Garnish with a twist of lemon peel and serve. Related recipes Easy cheese straws. By Michel Roux Jr. Canapés and cocktails recipes (49) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_straws_40324_16x9.jpg Bloody Mary. By Andy Pearson vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bloodymary_84135_16x9.jpg Christmas pudding vodka. By The Hairy Bikers vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_vodka_45343_16x9.jpg Espresso martini. By Jack Wakelin vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/espresso_martini_27398_16x9.jpg French martini. By Andy Pearson vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frenchmartini_91740_16x9.jpg | {
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"title": "Vodka Martini recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vodkamartini_88568_16x9.jpg Channel James Bond with a suave and debonair vodka Martini – the killer cocktail for parties, it’s licensed to thrill. By Wayne Collins From Something for the Weekend Shopping list Ingredients 15ml/½fl oz vermouth60ml/2fl oz Tyrrells potato vodka, or other potato vodkatwist lemon peel, to garnish 15ml/½fl oz vermouth 60ml/2fl oz Tyrrells potato vodka, or other potato vodka twist lemon peel, to garnish Method Pour the vermouth and vodka into a mixing glass and fill with ice cubes. Stir well and then strain into a small Martini glass.Garnish with a twist of lemon peel and serve. Pour the vermouth and vodka into a mixing glass and fill with ice cubes. Stir well and then strain into a small Martini glass. Pour the vermouth and vodka into a mixing glass and fill with ice cubes. Stir well and then strain into a small Martini glass. Garnish with a twist of lemon peel and serve. Garnish with a twist of lemon peel and serve. Related recipes Easy cheese straws. By Michel Roux Jr. Canapés and cocktails recipes (49) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_straws_40324_16x9.jpg Bloody Mary. By Andy Pearson vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bloodymary_84135_16x9.jpg Christmas pudding vodka. By The Hairy Bikers vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_vodka_45343_16x9.jpg Espresso martini. By Jack Wakelin vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/espresso_martini_27398_16x9.jpg French martini. By Andy Pearson vodka cocktail recipes (12) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frenchmartini_91740_16x9.jpg"
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} | dae157e551584ca04fa0e4d8613668f7c1c2e12db3faaa55195f90de358a6be5 | Dark and stormy recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_and_stormy_92822_16x9.jpg Try this classic, refreshing cocktail with your favourite rum. Experiment with a homemade ginger syrup and soda water for a nice alternative to ginger beer. 50ml/2fl oz dark rum (such as Gosling’s Black Seal Rum)10ml/2 tsp freshly squeezed lime juice2 handfuls iceginger beermint sprig and lime wheel, to garnish (optional) 50ml/2fl oz dark rum (such as Gosling’s Black Seal Rum) 10ml/2 tsp freshly squeezed lime juice 2 handfuls ice ginger beer mint sprig and lime wheel, to garnish (optional) Method Put the rum and lime juice into a cocktail shaker and fill it with ice, then shake vigorously to combine the ingredients.Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with ginger beer and stir gently, then garnish with the mint and lime wheel, if using. Put the rum and lime juice into a cocktail shaker and fill it with ice, then shake vigorously to combine the ingredients. Put the rum and lime juice into a cocktail shaker and fill it with ice, then shake vigorously to combine the ingredients. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with ginger beer and stir gently, then garnish with the mint and lime wheel, if using. Top with ginger beer and stir gently, then garnish with the mint and lime wheel, if using. | {
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"title": "Dark and stormy 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/dark_and_stormy_92822_16x9.jpg Try this classic, refreshing cocktail with your favourite rum. Experiment with a homemade ginger syrup and soda water for a nice alternative to ginger beer. 50ml/2fl oz dark rum (such as Gosling’s Black Seal Rum)10ml/2 tsp freshly squeezed lime juice2 handfuls iceginger beermint sprig and lime wheel, to garnish (optional) 50ml/2fl oz dark rum (such as Gosling’s Black Seal Rum) 10ml/2 tsp freshly squeezed lime juice 2 handfuls ice ginger beer mint sprig and lime wheel, to garnish (optional) Method Put the rum and lime juice into a cocktail shaker and fill it with ice, then shake vigorously to combine the ingredients.Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with ginger beer and stir gently, then garnish with the mint and lime wheel, if using. Put the rum and lime juice into a cocktail shaker and fill it with ice, then shake vigorously to combine the ingredients. Put the rum and lime juice into a cocktail shaker and fill it with ice, then shake vigorously to combine the ingredients. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with ginger beer and stir gently, then garnish with the mint and lime wheel, if using. Top with ginger beer and stir gently, then garnish with the mint and lime wheel, if using."
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} | fd697cd291ddbaaec4f938b5343cb0721914bfe955e1eaf328bd2ae20bfcfca2 | Gimlet recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gimlet_23433_16x9.jpg The traditional version of this classic cocktail calls for equal parts gin and lime cordial; this easy method uses lime juice instead to create a clean and more refreshing drink. 50g/1¾oz caster sugar50ml/2fl oz freshly squeezed lime juice 50g/1¾oz caster sugar 50ml/2fl oz freshly squeezed lime juice 2 handfuls ice60ml/2fl oz ginlime wheel, to garnish (optional) 2 handfuls ice 60ml/2fl oz gin lime wheel, to garnish (optional) Method For the lime syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the lime juice. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the syrup is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill.Fill a cocktail shaker with ice. Pour 60ml/4 tablespoons of the cooled lime syrup over the ice in the cocktail shaker and add the gin.Shake vigorously for 8-10 seconds, then strain the gimlet into the chilled coupette glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with a lime wheel if using. For the lime syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the lime juice. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the lime syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the lime juice. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the syrup is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill. Once the sugar has dissolved and the syrup is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill. Fill a cocktail shaker with ice. Pour 60ml/4 tablespoons of the cooled lime syrup over the ice in the cocktail shaker and add the gin. Fill a cocktail shaker with ice. Pour 60ml/4 tablespoons of the cooled lime syrup over the ice in the cocktail shaker and add the gin. Shake vigorously for 8-10 seconds, then strain the gimlet into the chilled coupette glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with a lime wheel if using. Shake vigorously for 8-10 seconds, then strain the gimlet into the chilled coupette glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with a lime wheel if using. Recipe tips Scale up the lime syrup ingredients with a ratio of 1:1 if you’d like to make more. It’s easier to make in larger batches and keeps for about 2 weeks in the fridge. | {
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"title": "Gimlet recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gimlet_23433_16x9.jpg The traditional version of this classic cocktail calls for equal parts gin and lime cordial; this easy method uses lime juice instead to create a clean and more refreshing drink. 50g/1¾oz caster sugar50ml/2fl oz freshly squeezed lime juice 50g/1¾oz caster sugar 50ml/2fl oz freshly squeezed lime juice 2 handfuls ice60ml/2fl oz ginlime wheel, to garnish (optional) 2 handfuls ice 60ml/2fl oz gin lime wheel, to garnish (optional) Method For the lime syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the lime juice. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the syrup is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill.Fill a cocktail shaker with ice. Pour 60ml/4 tablespoons of the cooled lime syrup over the ice in the cocktail shaker and add the gin.Shake vigorously for 8-10 seconds, then strain the gimlet into the chilled coupette glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with a lime wheel if using. For the lime syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the lime juice. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the lime syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the lime juice. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the syrup is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill. Once the sugar has dissolved and the syrup is clear, take the pan off the heat and leave to cool. Put your glass (a coupette is preferred for this drink) in the fridge to chill. Fill a cocktail shaker with ice. Pour 60ml/4 tablespoons of the cooled lime syrup over the ice in the cocktail shaker and add the gin. Fill a cocktail shaker with ice. Pour 60ml/4 tablespoons of the cooled lime syrup over the ice in the cocktail shaker and add the gin. Shake vigorously for 8-10 seconds, then strain the gimlet into the chilled coupette glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with a lime wheel if using. Shake vigorously for 8-10 seconds, then strain the gimlet into the chilled coupette glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the drink with a lime wheel if using. Recipe tips Scale up the lime syrup ingredients with a ratio of 1:1 if you’d like to make more. It’s easier to make in larger batches and keeps for about 2 weeks in the fridge."
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} | cf5f79b3af6d27e373be80b8ab8f4cfad586bd949dbb54f66ac90995382584d4 | Whiskey sour recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whiskey_sour_61638_16x9.jpg This classic drink belongs to the sour category of cocktails and can be made with or without egg white. I prefer it with egg white, for a silky texture and a more balanced, well-rounded drink. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 50ml/2fl oz bourbon whiskey25ml/1fl oz freshly squeezed lemon juice25ml/1fl oz fresh free-range egg white (about ½ an egg white, optional)2 dashes Angostura bitters2 handfuls ice 50ml/2fl oz bourbon whiskey 25ml/1fl oz freshly squeezed lemon juice 25ml/1fl oz fresh free-range egg white (about ½ an egg white, optional) 2 dashes Angostura bitters 2 handfuls ice Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the bourbon, lemon juice, egg white and bitters. First, ‘dry shake’ the mixture (without any ice) vigorously for 8-10 seconds. Then fill the cocktail shaker with ice and shake again for the same amount of time. This will give the drink a lovely smooth texture.Strain the whiskey sour into a rocks glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the bourbon, lemon juice, egg white and bitters. First, ‘dry shake’ the mixture (without any ice) vigorously for 8-10 seconds. Then fill the cocktail shaker with ice and shake again for the same amount of time. This will give the drink a lovely smooth texture. Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the bourbon, lemon juice, egg white and bitters. First, ‘dry shake’ the mixture (without any ice) vigorously for 8-10 seconds. Then fill the cocktail shaker with ice and shake again for the same amount of time. This will give the drink a lovely smooth texture. Strain the whiskey sour into a rocks glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the whiskey sour into a rocks glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Recipe tips Make sure you shake the drink without and then with ice for the best results. Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge. Try using scotch or cognac instead of the bourbon for a great twist! | {
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"title": "Whiskey sour recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whiskey_sour_61638_16x9.jpg This classic drink belongs to the sour category of cocktails and can be made with or without egg white. I prefer it with egg white, for a silky texture and a more balanced, well-rounded drink. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 50ml/2fl oz bourbon whiskey25ml/1fl oz freshly squeezed lemon juice25ml/1fl oz fresh free-range egg white (about ½ an egg white, optional)2 dashes Angostura bitters2 handfuls ice 50ml/2fl oz bourbon whiskey 25ml/1fl oz freshly squeezed lemon juice 25ml/1fl oz fresh free-range egg white (about ½ an egg white, optional) 2 dashes Angostura bitters 2 handfuls ice Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the bourbon, lemon juice, egg white and bitters. First, ‘dry shake’ the mixture (without any ice) vigorously for 8-10 seconds. Then fill the cocktail shaker with ice and shake again for the same amount of time. This will give the drink a lovely smooth texture.Strain the whiskey sour into a rocks glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the bourbon, lemon juice, egg white and bitters. First, ‘dry shake’ the mixture (without any ice) vigorously for 8-10 seconds. Then fill the cocktail shaker with ice and shake again for the same amount of time. This will give the drink a lovely smooth texture. Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the bourbon, lemon juice, egg white and bitters. First, ‘dry shake’ the mixture (without any ice) vigorously for 8-10 seconds. Then fill the cocktail shaker with ice and shake again for the same amount of time. This will give the drink a lovely smooth texture. Strain the whiskey sour into a rocks glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the whiskey sour into a rocks glass using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Recipe tips Make sure you shake the drink without and then with ice for the best results. Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge. Try using scotch or cognac instead of the bourbon for a great twist!"
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} | a6913a78af53b2a57e61b4aecd00578fe2b0f7c03d7c727f4cd7c34a5ceaa5ab | Americano recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/americano_00031_16x9.jpg An Americano mixes Campari and sweet red vermouth, topped up with soda water. It makes a refreshing aperitif, perfect for a hot summer’s day. 30ml/1fl oz Campari30ml/1fl oz sweet red vermouthhandful icesoda waterorange slices, to garnish (optional) 30ml/1fl oz Campari 30ml/1fl oz sweet red vermouth handful ice soda water orange slices, to garnish (optional) Method Pour the Campari and sweet vermouth into a collins glass full of ice.Top the mixture with soda water and give it a gentle little stir to combine all the ingredients. Garnish with an orange slice or two if using. Pour the Campari and sweet vermouth into a collins glass full of ice. Pour the Campari and sweet vermouth into a collins glass full of ice. Top the mixture with soda water and give it a gentle little stir to combine all the ingredients. Garnish with an orange slice or two if using. Top the mixture with soda water and give it a gentle little stir to combine all the ingredients. Garnish with an orange slice or two if using. Recipe tips The gentle stir is important to ensure a well-mixed drink, but be very careful not to pop the carbonation bubbles. Try topping it with sparkling wine instead of soda water to make a negroni sbagliato. | {
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"url": "https://www.bbc.co.uk/food/recipes/americano_00031",
"type": "HowTo",
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"title": "Americano recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/americano_00031_16x9.jpg An Americano mixes Campari and sweet red vermouth, topped up with soda water. It makes a refreshing aperitif, perfect for a hot summer’s day. 30ml/1fl oz Campari30ml/1fl oz sweet red vermouthhandful icesoda waterorange slices, to garnish (optional) 30ml/1fl oz Campari 30ml/1fl oz sweet red vermouth handful ice soda water orange slices, to garnish (optional) Method Pour the Campari and sweet vermouth into a collins glass full of ice.Top the mixture with soda water and give it a gentle little stir to combine all the ingredients. Garnish with an orange slice or two if using. Pour the Campari and sweet vermouth into a collins glass full of ice. Pour the Campari and sweet vermouth into a collins glass full of ice. Top the mixture with soda water and give it a gentle little stir to combine all the ingredients. Garnish with an orange slice or two if using. Top the mixture with soda water and give it a gentle little stir to combine all the ingredients. Garnish with an orange slice or two if using. Recipe tips The gentle stir is important to ensure a well-mixed drink, but be very careful not to pop the carbonation bubbles. Try topping it with sparkling wine instead of soda water to make a negroni sbagliato."
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} | 725f1c6e86f7b3233346e5a24b24744b821cd74e9d41ef628f154e0e0e274ae0 | Margarita recipe
An average of 3.4 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classicmargarita_84327_16x9.jpg It's the taste of summer, holidays and fun. Andy Pearson, shows you how to make the perfect margarita. 35ml/1¼fl oz tequila20ml/¾fl oz orange liqueur, such as Cointreau35ml/1¼fl oz fresh lime juicehandful ice cubeslime wedge, to garnish 35ml/1¼fl oz tequila 20ml/¾fl oz orange liqueur, such as Cointreau 35ml/1¼fl oz fresh lime juice handful ice cubes lime wedge, to garnish Method Pour the Tequila, orange liqueur and lime juice into a cocktail shaker.Add a handful of ice cubes and shake vigorously for 10-15 seconds.Strain into a martini glass with half the rim damped with water, then dipped in salt.Add a lime wedge on the rim by way of garnish. Pour the Tequila, orange liqueur and lime juice into a cocktail shaker. Pour the Tequila, orange liqueur and lime juice into a cocktail shaker. Add a handful of ice cubes and shake vigorously for 10-15 seconds. Add a handful of ice cubes and shake vigorously for 10-15 seconds. Strain into a martini glass with half the rim damped with water, then dipped in salt. Strain into a martini glass with half the rim damped with water, then dipped in salt. Add a lime wedge on the rim by way of garnish. Add a lime wedge on the rim by way of garnish. | {
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"title": "Margarita recipe",
"content": "An average of 3.4 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classicmargarita_84327_16x9.jpg It's the taste of summer, holidays and fun. Andy Pearson, shows you how to make the perfect margarita. 35ml/1¼fl oz tequila20ml/¾fl oz orange liqueur, such as Cointreau35ml/1¼fl oz fresh lime juicehandful ice cubeslime wedge, to garnish 35ml/1¼fl oz tequila 20ml/¾fl oz orange liqueur, such as Cointreau 35ml/1¼fl oz fresh lime juice handful ice cubes lime wedge, to garnish Method Pour the Tequila, orange liqueur and lime juice into a cocktail shaker.Add a handful of ice cubes and shake vigorously for 10-15 seconds.Strain into a martini glass with half the rim damped with water, then dipped in salt.Add a lime wedge on the rim by way of garnish. Pour the Tequila, orange liqueur and lime juice into a cocktail shaker. Pour the Tequila, orange liqueur and lime juice into a cocktail shaker. Add a handful of ice cubes and shake vigorously for 10-15 seconds. Add a handful of ice cubes and shake vigorously for 10-15 seconds. Strain into a martini glass with half the rim damped with water, then dipped in salt. Strain into a martini glass with half the rim damped with water, then dipped in salt. Add a lime wedge on the rim by way of garnish. Add a lime wedge on the rim by way of garnish."
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} | a70800642db80e37903b5bc01eec35e8953e51211728f24b1744514ef9bf374d | Appletini recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/appletini_01797_16x9.jpg The appletini is a popular, fun and approachable alternative to the martini. If vodka isn’t your thing, try gin or calvados as an alternative. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice50ml/2fl oz vodka25ml/1fl oz green apple liqueur 25ml/1fl oz fresh apple juice25ml/1fll oz freshly squeezed lemon juice 2 handfuls ice 50ml/2fl oz vodka 25ml/1fl oz green apple liqueur 25ml/1fl oz fresh apple juice 25ml/1fll oz freshly squeezed lemon juice Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer.Fill a cocktail shaker with ice. Pour 20ml/¾fl oz of the cooled sugar syrup into the shaker over the ice along with all the remaining ingredients. Shake vigorously for 8-10 seconds.Strain the appletini into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer. Fill a cocktail shaker with ice. Pour 20ml/¾fl oz of the cooled sugar syrup into the shaker over the ice along with all the remaining ingredients. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour 20ml/¾fl oz of the cooled sugar syrup into the shaker over the ice along with all the remaining ingredients. Shake vigorously for 8-10 seconds. Strain the appletini into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the appletini into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Recipe tips Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge. | {
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"title": "Appletini recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/appletini_01797_16x9.jpg The appletini is a popular, fun and approachable alternative to the martini. If vodka isn’t your thing, try gin or calvados as an alternative. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 2 handfuls ice50ml/2fl oz vodka25ml/1fl oz green apple liqueur 25ml/1fl oz fresh apple juice25ml/1fll oz freshly squeezed lemon juice 2 handfuls ice 50ml/2fl oz vodka 25ml/1fl oz green apple liqueur 25ml/1fl oz fresh apple juice 25ml/1fll oz freshly squeezed lemon juice Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer.Fill a cocktail shaker with ice. Pour 20ml/¾fl oz of the cooled sugar syrup into the shaker over the ice along with all the remaining ingredients. Shake vigorously for 8-10 seconds.Strain the appletini into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Put a coupette or other glass of your choice into the freezer. Fill a cocktail shaker with ice. Pour 20ml/¾fl oz of the cooled sugar syrup into the shaker over the ice along with all the remaining ingredients. Shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour 20ml/¾fl oz of the cooled sugar syrup into the shaker over the ice along with all the remaining ingredients. Shake vigorously for 8-10 seconds. Strain the appletini into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the appletini into the chilled coupette using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Recipe tips Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge."
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} | 211839f7a45d983d489fe22e342f0141fd1541cdcfbb3f34a917e1f51b972591 | Black Russian recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_russian_79871_16x9.jpg A straight up classic and the perfect after-dinner cocktail. Some riffs on this drink include lengthening it with cola, but this recipe keeps it as it was intended: just vodka and coffee liqueur. 35ml/1¼fl oz vodka20ml/¾fl oz coffee liqueurhandful iceorange slices, to garnish (optional) 35ml/1¼fl oz vodka 20ml/¾fl oz coffee liqueur handful ice orange slices, to garnish (optional) Method Pour the vodka and coffee liqueur into a rocks glass full of ice.Give the drink a gentle little stir to combine the ingredients to your desired dilution.Garnish with an orange slice or two if using. Pour the vodka and coffee liqueur into a rocks glass full of ice. Pour the vodka and coffee liqueur into a rocks glass full of ice. Give the drink a gentle little stir to combine the ingredients to your desired dilution. Give the drink a gentle little stir to combine the ingredients to your desired dilution. Garnish with an orange slice or two if using. Garnish with an orange slice or two if using. Recipe tips Try stirring the drink down to your desired dilution in a mixing glass, then serving it over a block of ice instead of using cubes or crushed ice. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_russian_79871_16x9.jpg A straight up classic and the perfect after-dinner cocktail. Some riffs on this drink include lengthening it with cola, but this recipe keeps it as it was intended: just vodka and coffee liqueur. 35ml/1¼fl oz vodka20ml/¾fl oz coffee liqueurhandful iceorange slices, to garnish (optional) 35ml/1¼fl oz vodka 20ml/¾fl oz coffee liqueur handful ice orange slices, to garnish (optional) Method Pour the vodka and coffee liqueur into a rocks glass full of ice.Give the drink a gentle little stir to combine the ingredients to your desired dilution.Garnish with an orange slice or two if using. Pour the vodka and coffee liqueur into a rocks glass full of ice. Pour the vodka and coffee liqueur into a rocks glass full of ice. Give the drink a gentle little stir to combine the ingredients to your desired dilution. Give the drink a gentle little stir to combine the ingredients to your desired dilution. Garnish with an orange slice or two if using. Garnish with an orange slice or two if using. Recipe tips Try stirring the drink down to your desired dilution in a mixing glass, then serving it over a block of ice instead of using cubes or crushed ice."
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} | aa76d0f9f67b377f2bfc043355d33bf6db728e5a4c7e43a7a08604149a3203de | Bramble recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bramble_92195_16x9.jpg This classic cocktail, created by Dick Bradsell, puts a simple twist on a gin sour with crème de mûre, a blackberry liqueur, hence the name bramble. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 50ml/2fl oz gin25ml/1fl oz freshly squeezed lemon juice handful ice, crushed15ml/1 tbsp crème de mûre (blackberry liqueur) 1 fresh blackberry, to garnish 50ml/2fl oz gin 25ml/1fl oz freshly squeezed lemon juice handful ice, crushed 15ml/1 tbsp crème de mûre (blackberry liqueur) 1 fresh blackberry, to garnish Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the gin and lemon juice. Shake vigorously to combine everything.Strain the mixture into a rocks glass over crushed ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Drizzle the crème de mûre over the top of the drink, creating a lovely bleeding effect in the glass. Garnish with the fresh blackberry. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the gin and lemon juice. Shake vigorously to combine everything. Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the gin and lemon juice. Shake vigorously to combine everything. Strain the mixture into a rocks glass over crushed ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a rocks glass over crushed ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Drizzle the crème de mûre over the top of the drink, creating a lovely bleeding effect in the glass. Garnish with the fresh blackberry. Drizzle the crème de mûre over the top of the drink, creating a lovely bleeding effect in the glass. Garnish with the fresh blackberry. Recipe tips Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge. | {
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"title": "Bramble recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bramble_92195_16x9.jpg This classic cocktail, created by Dick Bradsell, puts a simple twist on a gin sour with crème de mûre, a blackberry liqueur, hence the name bramble. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 50ml/2fl oz gin25ml/1fl oz freshly squeezed lemon juice handful ice, crushed15ml/1 tbsp crème de mûre (blackberry liqueur) 1 fresh blackberry, to garnish 50ml/2fl oz gin 25ml/1fl oz freshly squeezed lemon juice handful ice, crushed 15ml/1 tbsp crème de mûre (blackberry liqueur) 1 fresh blackberry, to garnish Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the gin and lemon juice. Shake vigorously to combine everything.Strain the mixture into a rocks glass over crushed ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Drizzle the crème de mûre over the top of the drink, creating a lovely bleeding effect in the glass. Garnish with the fresh blackberry. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the gin and lemon juice. Shake vigorously to combine everything. Pour 15ml/1 tablespoon of the cooled sugar syrup into a cocktail shaker with the gin and lemon juice. Shake vigorously to combine everything. Strain the mixture into a rocks glass over crushed ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a rocks glass over crushed ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Drizzle the crème de mûre over the top of the drink, creating a lovely bleeding effect in the glass. Garnish with the fresh blackberry. Drizzle the crème de mûre over the top of the drink, creating a lovely bleeding effect in the glass. Garnish with the fresh blackberry. Recipe tips Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge."
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"domain": "Food & Cooking",
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"$oid": "68bad05eeb3bdbfd0cc00888"
} | c9510225667a3b6c5fc8132c00f499fadac976645ff4f9413672aae2c91d5fa9 | Long Island iced tea recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/long_island_iced_tea_42582_16x9.jpg Don’t be deceived by its appearance, this Long Island iced tea packs a punch. There are a lot of ingredients but they mingle perfectly with citrus and cola. 25ml/1fl oz vodka25ml/1fl oz tequila25ml/1fl oz gin25ml/1fl oz triple sec25ml/1fl oz white rum25ml/1fl oz lime juice25ml/1fl oz lemon juice200ml/7fl oz colaice cubes2 lemon wedges2 mint sprigs 25ml/1fl oz vodka 25ml/1fl oz tequila 25ml/1fl oz gin 25ml/1fl oz triple sec 25ml/1fl oz white rum 25ml/1fl oz lime juice 25ml/1fl oz lemon juice 200ml/7fl oz cola ice cubes 2 lemon wedges 2 mint sprigs Method Pour the vodka, tequila, gin, triple sec, rum, lemon and lime juice into a cocktail shaker. Add a handful of ice and shake really well until the outside of the shaker feels icy.Fill two tall glasses with fresh ice, then strain the cocktail into the glasses.Top with cola, stir gently to combine and garnish with lemon wedges and sprigs of mint to serve. Pour the vodka, tequila, gin, triple sec, rum, lemon and lime juice into a cocktail shaker. Add a handful of ice and shake really well until the outside of the shaker feels icy. Pour the vodka, tequila, gin, triple sec, rum, lemon and lime juice into a cocktail shaker. Add a handful of ice and shake really well until the outside of the shaker feels icy. Fill two tall glasses with fresh ice, then strain the cocktail into the glasses. Fill two tall glasses with fresh ice, then strain the cocktail into the glasses. Top with cola, stir gently to combine and garnish with lemon wedges and sprigs of mint to serve. Top with cola, stir gently to combine and garnish with lemon wedges and sprigs of mint to serve. Recipe tips Add a dash of sugar syrup to the shaker if you prefer a sweeter cocktail. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/long_island_iced_tea_42582",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Long Island iced tea recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/long_island_iced_tea_42582_16x9.jpg Don’t be deceived by its appearance, this Long Island iced tea packs a punch. There are a lot of ingredients but they mingle perfectly with citrus and cola. 25ml/1fl oz vodka25ml/1fl oz tequila25ml/1fl oz gin25ml/1fl oz triple sec25ml/1fl oz white rum25ml/1fl oz lime juice25ml/1fl oz lemon juice200ml/7fl oz colaice cubes2 lemon wedges2 mint sprigs 25ml/1fl oz vodka 25ml/1fl oz tequila 25ml/1fl oz gin 25ml/1fl oz triple sec 25ml/1fl oz white rum 25ml/1fl oz lime juice 25ml/1fl oz lemon juice 200ml/7fl oz cola ice cubes 2 lemon wedges 2 mint sprigs Method Pour the vodka, tequila, gin, triple sec, rum, lemon and lime juice into a cocktail shaker. Add a handful of ice and shake really well until the outside of the shaker feels icy.Fill two tall glasses with fresh ice, then strain the cocktail into the glasses.Top with cola, stir gently to combine and garnish with lemon wedges and sprigs of mint to serve. Pour the vodka, tequila, gin, triple sec, rum, lemon and lime juice into a cocktail shaker. Add a handful of ice and shake really well until the outside of the shaker feels icy. Pour the vodka, tequila, gin, triple sec, rum, lemon and lime juice into a cocktail shaker. Add a handful of ice and shake really well until the outside of the shaker feels icy. Fill two tall glasses with fresh ice, then strain the cocktail into the glasses. Fill two tall glasses with fresh ice, then strain the cocktail into the glasses. Top with cola, stir gently to combine and garnish with lemon wedges and sprigs of mint to serve. Top with cola, stir gently to combine and garnish with lemon wedges and sprigs of mint to serve. Recipe tips Add a dash of sugar syrup to the shaker if you prefer a sweeter cocktail."
},
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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} |
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