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} | 5eda617b9f2d9b98977073fb69ade7dfd994c992e0f9df7b5c1de2c824665746 | Seafood crumble recipe
An average of 2.5 out of 5 stars from 19 ratings This is a simple fish pie of the kind beloved by children, but with an oaty, buttery cayenne topping. Can be served with cheesy garlic bread and a green salad. 3 large free-range eggs 400ml/14fl oz full-fat milk 400g/14oz frozen fish pie mix, defrosted25g/1oz unsalted butter 25g/1oz plain flour 1 tsp mustard powder ½ tsp salt handful fresh chives, finely chopped 100g/3½oz frozen peas 3 large free-range eggs 400ml/14fl oz full-fat milk 400g/14oz frozen fish pie mix, defrosted 25g/1oz unsalted butter 25g/1oz plain flour 1 tsp mustard powder ½ tsp salt handful fresh chives, finely chopped 100g/3½oz frozen peas 225g/8oz plain flour 150g/5½oz unsalted butter 130g/4½oz porridge oats ½ tsp salt 1 tsp cayenne pepper 75g/2½oz crispy fried onions 225g/8oz plain flour 150g/5½oz unsalted butter 130g/4½oz porridge oats ½ tsp salt 1 tsp cayenne pepper 75g/2½oz crispy fried onions garlic bread green salad garlic bread green salad Method Preheat the oven to 200C/180C Fan/Gas 6. Have a 20x30cm/8x12in rectangular casserole dish at the ready. Lower the eggs gently into boiling water and simmer for 8 minutes. Rinse under cold water and, when cool to touch, peel from their shells, cut the eggs into quarters and set aside. Put the milk and fish into a small saucepan and warm gently until the fish is poached – this can take 3–4 minutes. Remove the fish from the pan to a plate, and set the milk aside. Melt the butter in a frying pan. When it has melted, add the flour and stir in well. Add the milk gradually, whisking all the time until it has all been poured in. Keep whisking until the mixture thickens. You will know it is ready when the mixture coats the back of a spoon. Put the fish back into the sauce and add the mustard, salt, chives, peas and quartered eggs. Gently mix together, making sure not to break the fish up too much. Pour the mixture into the casserole dish and start making the crumble. For the crumble, put the flour and butter into a bowl. Rub the butter into the flour, then add the oats, salt, cayenne and crispy onions and mix it all together. Scatter the crumble over the fish and bake in the oven for 25 minutes. Serve on four warmed plates with the garlic bread and green salad. Preheat the oven to 200C/180C Fan/Gas 6. Have a 20x30cm/8x12in rectangular casserole dish at the ready. Preheat the oven to 200C/180C Fan/Gas 6. Have a 20x30cm/8x12in rectangular casserole dish at the ready. Lower the eggs gently into boiling water and simmer for 8 minutes. Rinse under cold water and, when cool to touch, peel from their shells, cut the eggs into quarters and set aside. Lower the eggs gently into boiling water and simmer for 8 minutes. Rinse under cold water and, when cool to touch, peel from their shells, cut the eggs into quarters and set aside. Put the milk and fish into a small saucepan and warm gently until the fish is poached – this can take 3–4 minutes. Remove the fish from the pan to a plate, and set the milk aside. Put the milk and fish into a small saucepan and warm gently until the fish is poached – this can take 3–4 minutes. Remove the fish from the pan to a plate, and set the milk aside. Melt the butter in a frying pan. When it has melted, add the flour and stir in well. Add the milk gradually, whisking all the time until it has all been poured in. Keep whisking until the mixture thickens. You will know it is ready when the mixture coats the back of a spoon. Melt the butter in a frying pan. When it has melted, add the flour and stir in well. Add the milk gradually, whisking all the time until it has all been poured in. Keep whisking until the mixture thickens. You will know it is ready when the mixture coats the back of a spoon. Put the fish back into the sauce and add the mustard, salt, chives, peas and quartered eggs. Gently mix together, making sure not to break the fish up too much. Put the fish back into the sauce and add the mustard, salt, chives, peas and quartered eggs. Gently mix together, making sure not to break the fish up too much. Pour the mixture into the casserole dish and start making the crumble. Pour the mixture into the casserole dish and start making the crumble. For the crumble, put the flour and butter into a bowl. Rub the butter into the flour, then add the oats, salt, cayenne and crispy onions and mix it all together. For the crumble, put the flour and butter into a bowl. Rub the butter into the flour, then add the oats, salt, cayenne and crispy onions and mix it all together. Scatter the crumble over the fish and bake in the oven for 25 minutes. Serve on four warmed plates with the garlic bread and green salad. Scatter the crumble over the fish and bake in the oven for 25 minutes. Serve on four warmed plates with the garlic bread and green salad. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seafood crumble recipe",
"content": "An average of 2.5 out of 5 stars from 19 ratings This is a simple fish pie of the kind beloved by children, but with an oaty, buttery cayenne topping. Can be served with cheesy garlic bread and a green salad. 3 large free-range eggs 400ml/14fl oz full-fat milk 400g/14oz frozen fish pie mix, defrosted25g/1oz unsalted butter 25g/1oz plain flour 1 tsp mustard powder ½ tsp salt handful fresh chives, finely chopped 100g/3½oz frozen peas 3 large free-range eggs 400ml/14fl oz full-fat milk 400g/14oz frozen fish pie mix, defrosted 25g/1oz unsalted butter 25g/1oz plain flour 1 tsp mustard powder ½ tsp salt handful fresh chives, finely chopped 100g/3½oz frozen peas 225g/8oz plain flour 150g/5½oz unsalted butter 130g/4½oz porridge oats ½ tsp salt 1 tsp cayenne pepper 75g/2½oz crispy fried onions 225g/8oz plain flour 150g/5½oz unsalted butter 130g/4½oz porridge oats ½ tsp salt 1 tsp cayenne pepper 75g/2½oz crispy fried onions garlic bread green salad garlic bread green salad Method Preheat the oven to 200C/180C Fan/Gas 6. Have a 20x30cm/8x12in rectangular casserole dish at the ready. Lower the eggs gently into boiling water and simmer for 8 minutes. Rinse under cold water and, when cool to touch, peel from their shells, cut the eggs into quarters and set aside. Put the milk and fish into a small saucepan and warm gently until the fish is poached – this can take 3–4 minutes. Remove the fish from the pan to a plate, and set the milk aside. Melt the butter in a frying pan. When it has melted, add the flour and stir in well. Add the milk gradually, whisking all the time until it has all been poured in. Keep whisking until the mixture thickens. You will know it is ready when the mixture coats the back of a spoon. Put the fish back into the sauce and add the mustard, salt, chives, peas and quartered eggs. Gently mix together, making sure not to break the fish up too much. Pour the mixture into the casserole dish and start making the crumble. For the crumble, put the flour and butter into a bowl. Rub the butter into the flour, then add the oats, salt, cayenne and crispy onions and mix it all together. Scatter the crumble over the fish and bake in the oven for 25 minutes. Serve on four warmed plates with the garlic bread and green salad. Preheat the oven to 200C/180C Fan/Gas 6. Have a 20x30cm/8x12in rectangular casserole dish at the ready. Preheat the oven to 200C/180C Fan/Gas 6. Have a 20x30cm/8x12in rectangular casserole dish at the ready. Lower the eggs gently into boiling water and simmer for 8 minutes. Rinse under cold water and, when cool to touch, peel from their shells, cut the eggs into quarters and set aside. Lower the eggs gently into boiling water and simmer for 8 minutes. Rinse under cold water and, when cool to touch, peel from their shells, cut the eggs into quarters and set aside. Put the milk and fish into a small saucepan and warm gently until the fish is poached – this can take 3–4 minutes. Remove the fish from the pan to a plate, and set the milk aside. Put the milk and fish into a small saucepan and warm gently until the fish is poached – this can take 3–4 minutes. Remove the fish from the pan to a plate, and set the milk aside. Melt the butter in a frying pan. When it has melted, add the flour and stir in well. Add the milk gradually, whisking all the time until it has all been poured in. Keep whisking until the mixture thickens. You will know it is ready when the mixture coats the back of a spoon. Melt the butter in a frying pan. When it has melted, add the flour and stir in well. Add the milk gradually, whisking all the time until it has all been poured in. Keep whisking until the mixture thickens. You will know it is ready when the mixture coats the back of a spoon. Put the fish back into the sauce and add the mustard, salt, chives, peas and quartered eggs. Gently mix together, making sure not to break the fish up too much. Put the fish back into the sauce and add the mustard, salt, chives, peas and quartered eggs. Gently mix together, making sure not to break the fish up too much. Pour the mixture into the casserole dish and start making the crumble. Pour the mixture into the casserole dish and start making the crumble. For the crumble, put the flour and butter into a bowl. Rub the butter into the flour, then add the oats, salt, cayenne and crispy onions and mix it all together. For the crumble, put the flour and butter into a bowl. Rub the butter into the flour, then add the oats, salt, cayenne and crispy onions and mix it all together. Scatter the crumble over the fish and bake in the oven for 25 minutes. Serve on four warmed plates with the garlic bread and green salad. Scatter the crumble over the fish and bake in the oven for 25 minutes. Serve on four warmed plates with the garlic bread and green salad."
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} | 4e3c9ed827807dc55d1efa905e9b296c05565629903445481d4725f0ad0c5839 | Chilli and garlic-spiced kale crisps recipe
An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_and_garlic_spiced_00826_16x9.jpg Snack healthy with this spiced, crispy kale. It can be stored in an airtight container for up to three days. Each serving provides 56 kcal, 2.5g protein, 1.5g carbohydrates (of which 1.5g sugars), 4g fat (of which 0.5g saturates), 3g fibre and 0.5g salt. ½ tsp dried chilli flakes1 tsp garlic granules¼ tsp sea salt250g/9oz curly kale, leaves picked from stems, washed and dried1 tbsp light olive oil ½ tsp dried chilli flakes 1 tsp garlic granules ¼ tsp sea salt 250g/9oz curly kale, leaves picked from stems, washed and dried 1 tbsp light olive oil Method Preheat the oven to 120C/100C Fan/Gas ½ and line two large baking trays with baking paper.Mix together the chilli, garlic granules and sea salt.Put the kale in a large bowl and massage the oil into the leaves. Toss with the seasoning. Spread the leaves out in a single layer on two large baking trays. Bake for 20 minutes, turning the trays halfway through cooking.Lift the leaves from the baking paper using a spatula. Return the trays to the oven, turn off the heat and leave for 12–15 minutes, or until crisp. Preheat the oven to 120C/100C Fan/Gas ½ and line two large baking trays with baking paper. Preheat the oven to 120C/100C Fan/Gas ½ and line two large baking trays with baking paper. Mix together the chilli, garlic granules and sea salt. Mix together the chilli, garlic granules and sea salt. Put the kale in a large bowl and massage the oil into the leaves. Toss with the seasoning. Put the kale in a large bowl and massage the oil into the leaves. Toss with the seasoning. Spread the leaves out in a single layer on two large baking trays. Bake for 20 minutes, turning the trays halfway through cooking. Spread the leaves out in a single layer on two large baking trays. Bake for 20 minutes, turning the trays halfway through cooking. Lift the leaves from the baking paper using a spatula. Return the trays to the oven, turn off the heat and leave for 12–15 minutes, or until crisp. Lift the leaves from the baking paper using a spatula. Return the trays to the oven, turn off the heat and leave for 12–15 minutes, or until crisp. | {
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"url": "https://www.bbc.co.uk/food/recipes/chilli_and_garlic_spiced_00826",
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"title": "Chilli and garlic-spiced kale crisps recipe",
"content": "An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_and_garlic_spiced_00826_16x9.jpg Snack healthy with this spiced, crispy kale. It can be stored in an airtight container for up to three days. Each serving provides 56 kcal, 2.5g protein, 1.5g carbohydrates (of which 1.5g sugars), 4g fat (of which 0.5g saturates), 3g fibre and 0.5g salt. ½ tsp dried chilli flakes1 tsp garlic granules¼ tsp sea salt250g/9oz curly kale, leaves picked from stems, washed and dried1 tbsp light olive oil ½ tsp dried chilli flakes 1 tsp garlic granules ¼ tsp sea salt 250g/9oz curly kale, leaves picked from stems, washed and dried 1 tbsp light olive oil Method Preheat the oven to 120C/100C Fan/Gas ½ and line two large baking trays with baking paper.Mix together the chilli, garlic granules and sea salt.Put the kale in a large bowl and massage the oil into the leaves. Toss with the seasoning. Spread the leaves out in a single layer on two large baking trays. Bake for 20 minutes, turning the trays halfway through cooking.Lift the leaves from the baking paper using a spatula. Return the trays to the oven, turn off the heat and leave for 12–15 minutes, or until crisp. Preheat the oven to 120C/100C Fan/Gas ½ and line two large baking trays with baking paper. Preheat the oven to 120C/100C Fan/Gas ½ and line two large baking trays with baking paper. Mix together the chilli, garlic granules and sea salt. Mix together the chilli, garlic granules and sea salt. Put the kale in a large bowl and massage the oil into the leaves. Toss with the seasoning. Put the kale in a large bowl and massage the oil into the leaves. Toss with the seasoning. Spread the leaves out in a single layer on two large baking trays. Bake for 20 minutes, turning the trays halfway through cooking. Spread the leaves out in a single layer on two large baking trays. Bake for 20 minutes, turning the trays halfway through cooking. Lift the leaves from the baking paper using a spatula. Return the trays to the oven, turn off the heat and leave for 12–15 minutes, or until crisp. Lift the leaves from the baking paper using a spatula. Return the trays to the oven, turn off the heat and leave for 12–15 minutes, or until crisp."
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} | 68c8ea16c94cc5f87746cdcbe48235735d247208fd71048f3b883d055bd75708 | Bombay mix-style popcorn recipe
An average of 5.0 out of 5 stars from 1 rating Transform your bog standard popcorn into an epic movie snack! 100g/3½oz corn kernels1 tbsp vegetable oil1 tsp red chilli powder1 tsp chaat masala½ tsp table salt150g/5½oz roasted salted peanuts150g/5½oz raisins100g/3½oz caster sugar 100g/3½oz corn kernels 1 tbsp vegetable oil 1 tsp red chilli powder 1 tsp chaat masala ½ tsp table salt 150g/5½oz roasted salted peanuts 150g/5½oz raisins 100g/3½oz caster sugar Method Place the corn kernels and vegetable oil in a large heavy-bottomed saucepan. Cover and heat over a medium heat. Wait for the kernels to pop; you will hear them popping away after a minute or two. Shimmy the pot around every 30 seconds or so to distribute the heat and help the kernels pop. When the kernels stop popping, or have reduced popping significantly, remove them from the heat and carefully pile them into a large serving bowl. Scatter over the chilli powder, chaat masala and salt. Roughly chop the peanuts and raisins and add them to the popcorn.Heat the caster sugar in a pan until it melts to form a deep golden-brown caramel. Working quickly, transfer the seasoned popcorn, raisins and nuts to the caramel and stir well with a wooden spoon. The idea is that the caramel coats as much of the popcorn as possible and makes the popcorn, raisins and nuts stick together in little clusters. Spread the popcorn out on a wide, tray and leave to cool slightly before serving. Place the corn kernels and vegetable oil in a large heavy-bottomed saucepan. Cover and heat over a medium heat. Wait for the kernels to pop; you will hear them popping away after a minute or two. Shimmy the pot around every 30 seconds or so to distribute the heat and help the kernels pop. Place the corn kernels and vegetable oil in a large heavy-bottomed saucepan. Cover and heat over a medium heat. Wait for the kernels to pop; you will hear them popping away after a minute or two. Shimmy the pot around every 30 seconds or so to distribute the heat and help the kernels pop. When the kernels stop popping, or have reduced popping significantly, remove them from the heat and carefully pile them into a large serving bowl. Scatter over the chilli powder, chaat masala and salt. Roughly chop the peanuts and raisins and add them to the popcorn. When the kernels stop popping, or have reduced popping significantly, remove them from the heat and carefully pile them into a large serving bowl. Scatter over the chilli powder, chaat masala and salt. Roughly chop the peanuts and raisins and add them to the popcorn. Heat the caster sugar in a pan until it melts to form a deep golden-brown caramel. Working quickly, transfer the seasoned popcorn, raisins and nuts to the caramel and stir well with a wooden spoon. The idea is that the caramel coats as much of the popcorn as possible and makes the popcorn, raisins and nuts stick together in little clusters. Spread the popcorn out on a wide, tray and leave to cool slightly before serving. Heat the caster sugar in a pan until it melts to form a deep golden-brown caramel. Working quickly, transfer the seasoned popcorn, raisins and nuts to the caramel and stir well with a wooden spoon. The idea is that the caramel coats as much of the popcorn as possible and makes the popcorn, raisins and nuts stick together in little clusters. Spread the popcorn out on a wide, tray and leave to cool slightly before serving. | {
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"title": "Bombay mix-style popcorn recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Transform your bog standard popcorn into an epic movie snack! 100g/3½oz corn kernels1 tbsp vegetable oil1 tsp red chilli powder1 tsp chaat masala½ tsp table salt150g/5½oz roasted salted peanuts150g/5½oz raisins100g/3½oz caster sugar 100g/3½oz corn kernels 1 tbsp vegetable oil 1 tsp red chilli powder 1 tsp chaat masala ½ tsp table salt 150g/5½oz roasted salted peanuts 150g/5½oz raisins 100g/3½oz caster sugar Method Place the corn kernels and vegetable oil in a large heavy-bottomed saucepan. Cover and heat over a medium heat. Wait for the kernels to pop; you will hear them popping away after a minute or two. Shimmy the pot around every 30 seconds or so to distribute the heat and help the kernels pop. When the kernels stop popping, or have reduced popping significantly, remove them from the heat and carefully pile them into a large serving bowl. Scatter over the chilli powder, chaat masala and salt. Roughly chop the peanuts and raisins and add them to the popcorn.Heat the caster sugar in a pan until it melts to form a deep golden-brown caramel. Working quickly, transfer the seasoned popcorn, raisins and nuts to the caramel and stir well with a wooden spoon. The idea is that the caramel coats as much of the popcorn as possible and makes the popcorn, raisins and nuts stick together in little clusters. Spread the popcorn out on a wide, tray and leave to cool slightly before serving. Place the corn kernels and vegetable oil in a large heavy-bottomed saucepan. Cover and heat over a medium heat. Wait for the kernels to pop; you will hear them popping away after a minute or two. Shimmy the pot around every 30 seconds or so to distribute the heat and help the kernels pop. Place the corn kernels and vegetable oil in a large heavy-bottomed saucepan. Cover and heat over a medium heat. Wait for the kernels to pop; you will hear them popping away after a minute or two. Shimmy the pot around every 30 seconds or so to distribute the heat and help the kernels pop. When the kernels stop popping, or have reduced popping significantly, remove them from the heat and carefully pile them into a large serving bowl. Scatter over the chilli powder, chaat masala and salt. Roughly chop the peanuts and raisins and add them to the popcorn. When the kernels stop popping, or have reduced popping significantly, remove them from the heat and carefully pile them into a large serving bowl. Scatter over the chilli powder, chaat masala and salt. Roughly chop the peanuts and raisins and add them to the popcorn. Heat the caster sugar in a pan until it melts to form a deep golden-brown caramel. Working quickly, transfer the seasoned popcorn, raisins and nuts to the caramel and stir well with a wooden spoon. The idea is that the caramel coats as much of the popcorn as possible and makes the popcorn, raisins and nuts stick together in little clusters. Spread the popcorn out on a wide, tray and leave to cool slightly before serving. Heat the caster sugar in a pan until it melts to form a deep golden-brown caramel. Working quickly, transfer the seasoned popcorn, raisins and nuts to the caramel and stir well with a wooden spoon. The idea is that the caramel coats as much of the popcorn as possible and makes the popcorn, raisins and nuts stick together in little clusters. Spread the popcorn out on a wide, tray and leave to cool slightly before serving."
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} | aecdb2b3d4482310da10057c43d986d6c494443f2382a4ce725e3dca788e63a9 | Coffee and chocolate popcorn recipe
An average of 4.7 out of 5 stars from 3 ratings Make your own popcorn as a healhy snack for film night. Matt's favourite is chocolate and coffee, but experiement with other toppings such as sugar, salt, cinnamon or toffee sauce to find your own perfect combo. 150g/5½oz popcorn kernels1 tsp instant coffee granules1 tsp caster sugar (or any other type of fine sugar including icing sugar or soft light brown sugar)1 tsp drinking chocolate powder2 sprays of spray oil, or 1 tsp regular oil 150g/5½oz popcorn kernels 1 tsp instant coffee granules 1 tsp caster sugar (or any other type of fine sugar including icing sugar or soft light brown sugar) 1 tsp drinking chocolate powder 2 sprays of spray oil, or 1 tsp regular oil Method Pop the corn according to the packet instructions and put into a mixing bowl.Put the coffee, sugar and chocolate powder into a blender and blitz until a fine powder. Alternatively grind in a pestle and mortar or place in a small food bag and crush using a rolling pin.Spray the oil onto the popcorn and mix to coat lightly. Sprinkle with the coffee mixture. Pop the corn according to the packet instructions and put into a mixing bowl. Pop the corn according to the packet instructions and put into a mixing bowl. Put the coffee, sugar and chocolate powder into a blender and blitz until a fine powder. Alternatively grind in a pestle and mortar or place in a small food bag and crush using a rolling pin. Put the coffee, sugar and chocolate powder into a blender and blitz until a fine powder. Alternatively grind in a pestle and mortar or place in a small food bag and crush using a rolling pin. Spray the oil onto the popcorn and mix to coat lightly. Sprinkle with the coffee mixture. Spray the oil onto the popcorn and mix to coat lightly. Sprinkle with the coffee mixture. Recipe tips The coffee granules can be removed if preferred, and the other flavourings simply stirred together. Buy the ready popped popcorn if that’s easier for you, but popping your own is much cheaper. | {
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"title": "Coffee and chocolate popcorn recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Make your own popcorn as a healhy snack for film night. Matt's favourite is chocolate and coffee, but experiement with other toppings such as sugar, salt, cinnamon or toffee sauce to find your own perfect combo. 150g/5½oz popcorn kernels1 tsp instant coffee granules1 tsp caster sugar (or any other type of fine sugar including icing sugar or soft light brown sugar)1 tsp drinking chocolate powder2 sprays of spray oil, or 1 tsp regular oil 150g/5½oz popcorn kernels 1 tsp instant coffee granules 1 tsp caster sugar (or any other type of fine sugar including icing sugar or soft light brown sugar) 1 tsp drinking chocolate powder 2 sprays of spray oil, or 1 tsp regular oil Method Pop the corn according to the packet instructions and put into a mixing bowl.Put the coffee, sugar and chocolate powder into a blender and blitz until a fine powder. Alternatively grind in a pestle and mortar or place in a small food bag and crush using a rolling pin.Spray the oil onto the popcorn and mix to coat lightly. Sprinkle with the coffee mixture. Pop the corn according to the packet instructions and put into a mixing bowl. Pop the corn according to the packet instructions and put into a mixing bowl. Put the coffee, sugar and chocolate powder into a blender and blitz until a fine powder. Alternatively grind in a pestle and mortar or place in a small food bag and crush using a rolling pin. Put the coffee, sugar and chocolate powder into a blender and blitz until a fine powder. Alternatively grind in a pestle and mortar or place in a small food bag and crush using a rolling pin. Spray the oil onto the popcorn and mix to coat lightly. Sprinkle with the coffee mixture. Spray the oil onto the popcorn and mix to coat lightly. Sprinkle with the coffee mixture. Recipe tips The coffee granules can be removed if preferred, and the other flavourings simply stirred together. Buy the ready popped popcorn if that’s easier for you, but popping your own is much cheaper."
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} | 817b0c520f7715e19934aef1b5f6f6ff749b3d9e5dc1c1760bea608ffd18a026 | Spiced macadamia nuts recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_macadamia_nuts_76146_16x9.jpg These nuts are a just-right combo of spice and sweetness, and are perfect with a glass of something cold. These nuts provide 241 kcal, 2.5g protein, 4g carbohydrate (of which 4g sugars), 21g fat (of which 3g saturates), 1.5g fibre and 0.4g salt per portion. 1 tbsp sunflower oil1 tbsp freshly squeezed lime juice½ tsp caster sugar½ tsp garam masala½ tsp hot chilli powder½ tsp sea salt flakesfreshly ground black pepper150g/5½oz macadamia nuts1 tbsp clear honey 1 tbsp sunflower oil 1 tbsp freshly squeezed lime juice ½ tsp caster sugar ½ tsp garam masala ½ tsp hot chilli powder ½ tsp sea salt flakes freshly ground black pepper 150g/5½oz macadamia nuts 1 tbsp clear honey Method Preheat the oven to 180C/350F/Gas 4 and line a baking sheet with greaseproof paper.Whisk to combine the sunflower oil, lime juice and caster sugar together, whisking until the mixture looks pale.Keep whisking and add the garam masala, chilli powder, and season to taste with salt and freshly ground black pepper.Add the nuts to the spice mixture, stir in the honey and mix together until the nuts are evenly coated. Place the nuts in an even layer onto the lined baking sheet and roast in the oven for five minutes before turning them over and roasting for a further 8-10 minutes until they have a shiny, golden coating and are no longer sticky. Watch carefully towards the end of cooking to ensure the nuts do not burn.Leave the nuts on the tray to cool. They will continue to harden as they cool and can be served either warm or cold. Preheat the oven to 180C/350F/Gas 4 and line a baking sheet with greaseproof paper. Preheat the oven to 180C/350F/Gas 4 and line a baking sheet with greaseproof paper. Whisk to combine the sunflower oil, lime juice and caster sugar together, whisking until the mixture looks pale. Whisk to combine the sunflower oil, lime juice and caster sugar together, whisking until the mixture looks pale. Keep whisking and add the garam masala, chilli powder, and season to taste with salt and freshly ground black pepper. Keep whisking and add the garam masala, chilli powder, and season to taste with salt and freshly ground black pepper. Add the nuts to the spice mixture, stir in the honey and mix together until the nuts are evenly coated. Add the nuts to the spice mixture, stir in the honey and mix together until the nuts are evenly coated. Place the nuts in an even layer onto the lined baking sheet and roast in the oven for five minutes before turning them over and roasting for a further 8-10 minutes until they have a shiny, golden coating and are no longer sticky. Watch carefully towards the end of cooking to ensure the nuts do not burn. Place the nuts in an even layer onto the lined baking sheet and roast in the oven for five minutes before turning them over and roasting for a further 8-10 minutes until they have a shiny, golden coating and are no longer sticky. Watch carefully towards the end of cooking to ensure the nuts do not burn. Leave the nuts on the tray to cool. They will continue to harden as they cool and can be served either warm or cold. Leave the nuts on the tray to cool. They will continue to harden as they cool and can be served either warm or cold. | {
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"title": "Spiced macadamia nuts recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_macadamia_nuts_76146_16x9.jpg These nuts are a just-right combo of spice and sweetness, and are perfect with a glass of something cold. These nuts provide 241 kcal, 2.5g protein, 4g carbohydrate (of which 4g sugars), 21g fat (of which 3g saturates), 1.5g fibre and 0.4g salt per portion. 1 tbsp sunflower oil1 tbsp freshly squeezed lime juice½ tsp caster sugar½ tsp garam masala½ tsp hot chilli powder½ tsp sea salt flakesfreshly ground black pepper150g/5½oz macadamia nuts1 tbsp clear honey 1 tbsp sunflower oil 1 tbsp freshly squeezed lime juice ½ tsp caster sugar ½ tsp garam masala ½ tsp hot chilli powder ½ tsp sea salt flakes freshly ground black pepper 150g/5½oz macadamia nuts 1 tbsp clear honey Method Preheat the oven to 180C/350F/Gas 4 and line a baking sheet with greaseproof paper.Whisk to combine the sunflower oil, lime juice and caster sugar together, whisking until the mixture looks pale.Keep whisking and add the garam masala, chilli powder, and season to taste with salt and freshly ground black pepper.Add the nuts to the spice mixture, stir in the honey and mix together until the nuts are evenly coated. Place the nuts in an even layer onto the lined baking sheet and roast in the oven for five minutes before turning them over and roasting for a further 8-10 minutes until they have a shiny, golden coating and are no longer sticky. Watch carefully towards the end of cooking to ensure the nuts do not burn.Leave the nuts on the tray to cool. They will continue to harden as they cool and can be served either warm or cold. Preheat the oven to 180C/350F/Gas 4 and line a baking sheet with greaseproof paper. Preheat the oven to 180C/350F/Gas 4 and line a baking sheet with greaseproof paper. Whisk to combine the sunflower oil, lime juice and caster sugar together, whisking until the mixture looks pale. Whisk to combine the sunflower oil, lime juice and caster sugar together, whisking until the mixture looks pale. Keep whisking and add the garam masala, chilli powder, and season to taste with salt and freshly ground black pepper. Keep whisking and add the garam masala, chilli powder, and season to taste with salt and freshly ground black pepper. Add the nuts to the spice mixture, stir in the honey and mix together until the nuts are evenly coated. Add the nuts to the spice mixture, stir in the honey and mix together until the nuts are evenly coated. Place the nuts in an even layer onto the lined baking sheet and roast in the oven for five minutes before turning them over and roasting for a further 8-10 minutes until they have a shiny, golden coating and are no longer sticky. Watch carefully towards the end of cooking to ensure the nuts do not burn. Place the nuts in an even layer onto the lined baking sheet and roast in the oven for five minutes before turning them over and roasting for a further 8-10 minutes until they have a shiny, golden coating and are no longer sticky. Watch carefully towards the end of cooking to ensure the nuts do not burn. Leave the nuts on the tray to cool. They will continue to harden as they cool and can be served either warm or cold. Leave the nuts on the tray to cool. They will continue to harden as they cool and can be served either warm or cold."
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} | ce89ae0802d3e76cf72a15b9252626d1e542c5d30c71346b5efbe69498335c8a | Spicy sausage and pepperoni pizza recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_don_pizza_79894_16x9.jpg A gently spicy pizza made with a margherita base and topped with pepperoni, homemade sausagemeat, red onion, fresh basil and grated Parmesan. Use the best Italian ingredients to ensure the best results. This recipe is based on the The Don pizza served at Stefani’s in Blackpool. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret (such as the pizza dough). 500g/1lb 2oz strong bread flour, plus extra for dusting1 tsp sea salt330ml/11½fl oz lukewarm water2 x 7g sachets quick action yeast1 tbsp golden caster sugar3 tbsp olive oil, plus extra for greasing 500g/1lb 2oz strong bread flour, plus extra for dusting 1 tsp sea salt 330ml/11½fl oz lukewarm water 2 x 7g sachets quick action yeast 1 tbsp golden caster sugar 3 tbsp olive oil, plus extra for greasing 500g/1lb 2oz pork mince4 tbsp finely chopped sage4 garlic cloves, crushed2 tsp paprikagenerous pinch chilli flakessea salt and freshly ground black pepper 500g/1lb 2oz pork mince 4 tbsp finely chopped sage 4 garlic cloves, crushed 2 tsp paprika generous pinch chilli flakes sea salt and freshly ground black pepper 250g/9oz passata 1 red onion, finely sliced160g/5¾oz pepperoni slices2 large balls mozzarella 240g/8½oz finely grated Parmesanhandful fresh basil, leaves picked 250g/9oz passata 1 red onion, finely sliced 160g/5¾oz pepperoni slices 2 large balls mozzarella 240g/8½oz finely grated Parmesan handful fresh basil, leaves picked Method To make the pizza dough, place the flour and salt in a large bowl. Mix the lukewarm water with the yeast and sugar in a jug and leave for a few minutes to activate. Pour into the flour, along with the olive oil, and knead until you have a smooth, soft and elastic dough. Alternatively, use a freestanding mixer fitted with a dough hook and mix on high for 5–10 minutes. Transfer to a large, greased bowl and cover with a damp tea-towel. Allow to prove in a warm place for around an hour, or until doubled in size (alternatively leave to prove overnight in the fridge). Once the dough has risen, knock it back and knead again briefly until smooth, then return to the greased bowl and allow to rise for another 30 minutes–1 hour.Preheat the oven to 180C/160C Fan/Gas 4.To make the homemade sausagemeat, place all the ingredients in a large bowl and mix to combine (you can leave the mixture in the fridge overnight to allow the flavours to mingle, or cook straight away). Place on a baking tray and cook for 10–15 minutes, stirring halfway through cooking. Remove from the oven and set aside.Turn the oven to its highest setting (ideally 280C/260C Fan/Gas 10). Place a large, non-stick baking sheet in the oven to preheat for 5 minutes.Divide the dough into four equal balls. On a floured surface, hand stretch and shape each ball into four rounds (using a rolling pin if needed), going as thin as possible – pressing and shaping with your hands until each ball is around 28cm/11in wide.Carefully remove the hot baking sheet from the oven and sprinkle with a good dusting of flour. Arrange one of the pizza bases on the tray. (You will need to cook the pizzas in batches.)Ladle 4 tablespoons of passata onto the base, spreading almost to the edges. Top with some sliced onion and arrange 40g/1½oz pepperoni slices on top. Crumble over a quarter of the sausagemeat, then top with a quarter of the Parmesan. Tear half a ball of mozzarella evenly over the top and season with salt and pepper.Cook in the hot oven for 6–8 minutes, until the base is charred and the cheese is melted and golden. Repeat with the remaining dough and toppings, scattering with some fresh basil leaves to serve. To make the pizza dough, place the flour and salt in a large bowl. Mix the lukewarm water with the yeast and sugar in a jug and leave for a few minutes to activate. Pour into the flour, along with the olive oil, and knead until you have a smooth, soft and elastic dough. Alternatively, use a freestanding mixer fitted with a dough hook and mix on high for 5–10 minutes. To make the pizza dough, place the flour and salt in a large bowl. Mix the lukewarm water with the yeast and sugar in a jug and leave for a few minutes to activate. Pour into the flour, along with the olive oil, and knead until you have a smooth, soft and elastic dough. Alternatively, use a freestanding mixer fitted with a dough hook and mix on high for 5–10 minutes. Transfer to a large, greased bowl and cover with a damp tea-towel. Allow to prove in a warm place for around an hour, or until doubled in size (alternatively leave to prove overnight in the fridge). Once the dough has risen, knock it back and knead again briefly until smooth, then return to the greased bowl and allow to rise for another 30 minutes–1 hour. Transfer to a large, greased bowl and cover with a damp tea-towel. Allow to prove in a warm place for around an hour, or until doubled in size (alternatively leave to prove overnight in the fridge). Once the dough has risen, knock it back and knead again briefly until smooth, then return to the greased bowl and allow to rise for another 30 minutes–1 hour. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the homemade sausagemeat, place all the ingredients in a large bowl and mix to combine (you can leave the mixture in the fridge overnight to allow the flavours to mingle, or cook straight away). Place on a baking tray and cook for 10–15 minutes, stirring halfway through cooking. Remove from the oven and set aside. To make the homemade sausagemeat, place all the ingredients in a large bowl and mix to combine (you can leave the mixture in the fridge overnight to allow the flavours to mingle, or cook straight away). Place on a baking tray and cook for 10–15 minutes, stirring halfway through cooking. Remove from the oven and set aside. Turn the oven to its highest setting (ideally 280C/260C Fan/Gas 10). Place a large, non-stick baking sheet in the oven to preheat for 5 minutes. Turn the oven to its highest setting (ideally 280C/260C Fan/Gas 10). Place a large, non-stick baking sheet in the oven to preheat for 5 minutes. Divide the dough into four equal balls. On a floured surface, hand stretch and shape each ball into four rounds (using a rolling pin if needed), going as thin as possible – pressing and shaping with your hands until each ball is around 28cm/11in wide. Divide the dough into four equal balls. On a floured surface, hand stretch and shape each ball into four rounds (using a rolling pin if needed), going as thin as possible – pressing and shaping with your hands until each ball is around 28cm/11in wide. Carefully remove the hot baking sheet from the oven and sprinkle with a good dusting of flour. Arrange one of the pizza bases on the tray. (You will need to cook the pizzas in batches.) Carefully remove the hot baking sheet from the oven and sprinkle with a good dusting of flour. Arrange one of the pizza bases on the tray. (You will need to cook the pizzas in batches.) Ladle 4 tablespoons of passata onto the base, spreading almost to the edges. Top with some sliced onion and arrange 40g/1½oz pepperoni slices on top. Crumble over a quarter of the sausagemeat, then top with a quarter of the Parmesan. Tear half a ball of mozzarella evenly over the top and season with salt and pepper. Ladle 4 tablespoons of passata onto the base, spreading almost to the edges. Top with some sliced onion and arrange 40g/1½oz pepperoni slices on top. Crumble over a quarter of the sausagemeat, then top with a quarter of the Parmesan. Tear half a ball of mozzarella evenly over the top and season with salt and pepper. Cook in the hot oven for 6–8 minutes, until the base is charred and the cheese is melted and golden. Repeat with the remaining dough and toppings, scattering with some fresh basil leaves to serve. Cook in the hot oven for 6–8 minutes, until the base is charred and the cheese is melted and golden. Repeat with the remaining dough and toppings, scattering with some fresh basil leaves to serve. | {
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"title": "Spicy sausage and pepperoni pizza recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_don_pizza_79894_16x9.jpg A gently spicy pizza made with a margherita base and topped with pepperoni, homemade sausagemeat, red onion, fresh basil and grated Parmesan. Use the best Italian ingredients to ensure the best results. This recipe is based on the The Don pizza served at Stefani’s in Blackpool. It has been adapted to make it easier to cook in a domestic kitchen and offers substitutes for any elements they wish to keep secret (such as the pizza dough). 500g/1lb 2oz strong bread flour, plus extra for dusting1 tsp sea salt330ml/11½fl oz lukewarm water2 x 7g sachets quick action yeast1 tbsp golden caster sugar3 tbsp olive oil, plus extra for greasing 500g/1lb 2oz strong bread flour, plus extra for dusting 1 tsp sea salt 330ml/11½fl oz lukewarm water 2 x 7g sachets quick action yeast 1 tbsp golden caster sugar 3 tbsp olive oil, plus extra for greasing 500g/1lb 2oz pork mince4 tbsp finely chopped sage4 garlic cloves, crushed2 tsp paprikagenerous pinch chilli flakessea salt and freshly ground black pepper 500g/1lb 2oz pork mince 4 tbsp finely chopped sage 4 garlic cloves, crushed 2 tsp paprika generous pinch chilli flakes sea salt and freshly ground black pepper 250g/9oz passata 1 red onion, finely sliced160g/5¾oz pepperoni slices2 large balls mozzarella 240g/8½oz finely grated Parmesanhandful fresh basil, leaves picked 250g/9oz passata 1 red onion, finely sliced 160g/5¾oz pepperoni slices 2 large balls mozzarella 240g/8½oz finely grated Parmesan handful fresh basil, leaves picked Method To make the pizza dough, place the flour and salt in a large bowl. Mix the lukewarm water with the yeast and sugar in a jug and leave for a few minutes to activate. Pour into the flour, along with the olive oil, and knead until you have a smooth, soft and elastic dough. Alternatively, use a freestanding mixer fitted with a dough hook and mix on high for 5–10 minutes. Transfer to a large, greased bowl and cover with a damp tea-towel. Allow to prove in a warm place for around an hour, or until doubled in size (alternatively leave to prove overnight in the fridge). Once the dough has risen, knock it back and knead again briefly until smooth, then return to the greased bowl and allow to rise for another 30 minutes–1 hour.Preheat the oven to 180C/160C Fan/Gas 4.To make the homemade sausagemeat, place all the ingredients in a large bowl and mix to combine (you can leave the mixture in the fridge overnight to allow the flavours to mingle, or cook straight away). Place on a baking tray and cook for 10–15 minutes, stirring halfway through cooking. Remove from the oven and set aside.Turn the oven to its highest setting (ideally 280C/260C Fan/Gas 10). Place a large, non-stick baking sheet in the oven to preheat for 5 minutes.Divide the dough into four equal balls. On a floured surface, hand stretch and shape each ball into four rounds (using a rolling pin if needed), going as thin as possible – pressing and shaping with your hands until each ball is around 28cm/11in wide.Carefully remove the hot baking sheet from the oven and sprinkle with a good dusting of flour. Arrange one of the pizza bases on the tray. (You will need to cook the pizzas in batches.)Ladle 4 tablespoons of passata onto the base, spreading almost to the edges. Top with some sliced onion and arrange 40g/1½oz pepperoni slices on top. Crumble over a quarter of the sausagemeat, then top with a quarter of the Parmesan. Tear half a ball of mozzarella evenly over the top and season with salt and pepper.Cook in the hot oven for 6–8 minutes, until the base is charred and the cheese is melted and golden. Repeat with the remaining dough and toppings, scattering with some fresh basil leaves to serve. To make the pizza dough, place the flour and salt in a large bowl. Mix the lukewarm water with the yeast and sugar in a jug and leave for a few minutes to activate. Pour into the flour, along with the olive oil, and knead until you have a smooth, soft and elastic dough. Alternatively, use a freestanding mixer fitted with a dough hook and mix on high for 5–10 minutes. To make the pizza dough, place the flour and salt in a large bowl. Mix the lukewarm water with the yeast and sugar in a jug and leave for a few minutes to activate. Pour into the flour, along with the olive oil, and knead until you have a smooth, soft and elastic dough. Alternatively, use a freestanding mixer fitted with a dough hook and mix on high for 5–10 minutes. Transfer to a large, greased bowl and cover with a damp tea-towel. Allow to prove in a warm place for around an hour, or until doubled in size (alternatively leave to prove overnight in the fridge). Once the dough has risen, knock it back and knead again briefly until smooth, then return to the greased bowl and allow to rise for another 30 minutes–1 hour. Transfer to a large, greased bowl and cover with a damp tea-towel. Allow to prove in a warm place for around an hour, or until doubled in size (alternatively leave to prove overnight in the fridge). Once the dough has risen, knock it back and knead again briefly until smooth, then return to the greased bowl and allow to rise for another 30 minutes–1 hour. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the homemade sausagemeat, place all the ingredients in a large bowl and mix to combine (you can leave the mixture in the fridge overnight to allow the flavours to mingle, or cook straight away). Place on a baking tray and cook for 10–15 minutes, stirring halfway through cooking. Remove from the oven and set aside. To make the homemade sausagemeat, place all the ingredients in a large bowl and mix to combine (you can leave the mixture in the fridge overnight to allow the flavours to mingle, or cook straight away). Place on a baking tray and cook for 10–15 minutes, stirring halfway through cooking. Remove from the oven and set aside. Turn the oven to its highest setting (ideally 280C/260C Fan/Gas 10). Place a large, non-stick baking sheet in the oven to preheat for 5 minutes. Turn the oven to its highest setting (ideally 280C/260C Fan/Gas 10). Place a large, non-stick baking sheet in the oven to preheat for 5 minutes. Divide the dough into four equal balls. On a floured surface, hand stretch and shape each ball into four rounds (using a rolling pin if needed), going as thin as possible – pressing and shaping with your hands until each ball is around 28cm/11in wide. Divide the dough into four equal balls. On a floured surface, hand stretch and shape each ball into four rounds (using a rolling pin if needed), going as thin as possible – pressing and shaping with your hands until each ball is around 28cm/11in wide. Carefully remove the hot baking sheet from the oven and sprinkle with a good dusting of flour. Arrange one of the pizza bases on the tray. (You will need to cook the pizzas in batches.) Carefully remove the hot baking sheet from the oven and sprinkle with a good dusting of flour. Arrange one of the pizza bases on the tray. (You will need to cook the pizzas in batches.) Ladle 4 tablespoons of passata onto the base, spreading almost to the edges. Top with some sliced onion and arrange 40g/1½oz pepperoni slices on top. Crumble over a quarter of the sausagemeat, then top with a quarter of the Parmesan. Tear half a ball of mozzarella evenly over the top and season with salt and pepper. Ladle 4 tablespoons of passata onto the base, spreading almost to the edges. Top with some sliced onion and arrange 40g/1½oz pepperoni slices on top. Crumble over a quarter of the sausagemeat, then top with a quarter of the Parmesan. Tear half a ball of mozzarella evenly over the top and season with salt and pepper. Cook in the hot oven for 6–8 minutes, until the base is charred and the cheese is melted and golden. Repeat with the remaining dough and toppings, scattering with some fresh basil leaves to serve. Cook in the hot oven for 6–8 minutes, until the base is charred and the cheese is melted and golden. Repeat with the remaining dough and toppings, scattering with some fresh basil leaves to serve."
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} | 9de22ca27de454c0b72a057e5bfd4571c0c85a40d97568d8d4726f28a575a5da | Pizza sauce recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_sauce_for_pizza_19260_16x9.jpg Use this quick and easy, no-cook pizza sauce as a basic topping for your homemade pizza. Add mozzarella or other cheese, sliced mushrooms or peppers, olives, salami – whatever you like. And while the pizzas are in the oven, treat yourself to a cheeky tomato juice cocktail. 400g tin chopped tomatoes2 tbsp tomato purée1 tsp dried oregano, or dried mixed herbsgenerous pinch sugar (any kind)salt and freshly ground black pepper 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano, or dried mixed herbs generous pinch sugar (any kind) salt and freshly ground black pepper Method Drain the tomatoes through a sieve over a jug, pressing very lightly with the back of a spoon or ladle until about half the juice has been removed (see Recipe tips).Tip the tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper. Spread onto pizza dough, add your favourite toppings and bake. Drain the tomatoes through a sieve over a jug, pressing very lightly with the back of a spoon or ladle until about half the juice has been removed (see Recipe tips). Drain the tomatoes through a sieve over a jug, pressing very lightly with the back of a spoon or ladle until about half the juice has been removed (see Recipe tips). Tip the tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper. Tip the tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper. Spread onto pizza dough, add your favourite toppings and bake. Spread onto pizza dough, add your favourite toppings and bake. Recipe tips Freeze any leftover sauce for up to 3 months in small plastic containers or ice cube trays – silicone ice cube trays work best. Thaw in a small saucepan or the microwave, stirring regularly. Instead of chopped tomatoes you can use a tin of whole plum tomatoes. Drain through a sieve then tip into a bowl. Using a table knife, chop roughly in the bowl before stirring in the remaining ingredients. Freeze the reserved tomato juice in ice cube trays; use from frozen to add to pasta sauces and soups. Alternatively, use the reserved tomato juice to make a quick Bloody Mary: mix the juice with vodka, Worcestershire sauce and a little chilli sauce. Leave out the vodka for a Virgin Mary cocktail. | {
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"title": "Pizza sauce 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/tomato_sauce_for_pizza_19260_16x9.jpg Use this quick and easy, no-cook pizza sauce as a basic topping for your homemade pizza. Add mozzarella or other cheese, sliced mushrooms or peppers, olives, salami – whatever you like. And while the pizzas are in the oven, treat yourself to a cheeky tomato juice cocktail. 400g tin chopped tomatoes2 tbsp tomato purée1 tsp dried oregano, or dried mixed herbsgenerous pinch sugar (any kind)salt and freshly ground black pepper 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano, or dried mixed herbs generous pinch sugar (any kind) salt and freshly ground black pepper Method Drain the tomatoes through a sieve over a jug, pressing very lightly with the back of a spoon or ladle until about half the juice has been removed (see Recipe tips).Tip the tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper. Spread onto pizza dough, add your favourite toppings and bake. Drain the tomatoes through a sieve over a jug, pressing very lightly with the back of a spoon or ladle until about half the juice has been removed (see Recipe tips). Drain the tomatoes through a sieve over a jug, pressing very lightly with the back of a spoon or ladle until about half the juice has been removed (see Recipe tips). Tip the tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper. Tip the tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper. Spread onto pizza dough, add your favourite toppings and bake. Spread onto pizza dough, add your favourite toppings and bake. Recipe tips Freeze any leftover sauce for up to 3 months in small plastic containers or ice cube trays – silicone ice cube trays work best. Thaw in a small saucepan or the microwave, stirring regularly. Instead of chopped tomatoes you can use a tin of whole plum tomatoes. Drain through a sieve then tip into a bowl. Using a table knife, chop roughly in the bowl before stirring in the remaining ingredients. Freeze the reserved tomato juice in ice cube trays; use from frozen to add to pasta sauces and soups. Alternatively, use the reserved tomato juice to make a quick Bloody Mary: mix the juice with vodka, Worcestershire sauce and a little chilli sauce. Leave out the vodka for a Virgin Mary cocktail."
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} | 39f1fb70024a08fa3d215e8312c86c74548b19c54eff253db59f6a5f33ab63d1 | Detroit-style pizza recipe
To make the dough, set up a stand mixer with the dough hook. Add the flour, sugar, yeast and a quarter of the water to the bowl. Mix on a slow speed. Once the dough has come together into a messy ball, add another quarter of the water and continue to mix until the dough forms into a ball again. Then add another quarter of the water, turn the speed up to medium and mix until it forms into a ball again. Add the salt and the remaining water. Mix on a medium speed until the dough forms into a smooth ball that has an ice cream-like texture.Grease a large bowl with oil. Place the dough in the bowl, cover with cling film and leave in a warm place (or cover with a warm damp cloth) for approximately 2 hours, or until the dough has doubled in size. Grease a 20x15cm/6x8in baking tin with oil, making sure to coat the base as well as the sides.Transfer the dough ball to the tin and press the dough lightly with your fingertips to spread across the surface area of the tin.Leave to prove again in a warm place for 3 hours, or until the dough has completely filled the corners of the tin. To make the tomato sauce, place all of the ingredients, except the salt and sugar, in a large saucepan. Stir well and simmer over a low–medium heat for 45 minutes. Stir frequently but make sure not to add any burnt or charred bits from the sides to the sauce.Once cooked, season the sauce with salt and sugar and stir well. Use a hand-held blender to blend the mixture until it is 70% smooth. Keep warm. Preheat the oven to its maximum temperature (250C–260C/230–240C Fan/Gas 8–9), using a solid baking tray on which to bake. Place the baking tin in the oven and bake the dough for 7–8 minutes, or until turning golden brown on top.Remove the dough from the tin, using a sharp spatula around the edges and taking care not to cut into the dough. Cool on a wire rack for 10 minutes.Put the empty baking tin back in the oven to heat up for 5–8 minutes, or until piping hot.Remove the tin from the oven and place the dough back into the tin. As quickly as possible, take the mozzarella and squeeze against the sides of the tin, on top of the dough. Do the same with the cheddar and spread the remaining cheese over the middle of the dough. You should hear a sizzle which means you are building a wonderful crunchy frico cheese crust (but take care to make sure it is not your fingers sizzling).Return to the oven for 6–7 minutes, or until the cheese starts to turn golden brown.Remove from the oven and add a ladle of the tomato sauce. Spread on top of the dough, making sure not to touch the edges. Top with the pepperoni and return to the oven for 3–4 minutes, or until the pepperoni slices have curled upwards.Remove from the oven and remove the pizza from the tin – use a sharp spatula to ease the cheese from the edges. Be very careful to not break the cheese crust. Leave for 1 minute, then use a sharp knife to cut the pizza into four slices.Smash the burrata with a spoon and evenly top each pizza slice with the burrata. Sprinkle the Parmesan and chives on top and drizzle the hot honey over each slice. Serve immediately. To make the dough, set up a stand mixer with the dough hook. Add the flour, sugar, yeast and a quarter of the water to the bowl. Mix on a slow speed. To make the dough, set up a stand mixer with the dough hook. Add the flour, sugar, yeast and a quarter of the water to the bowl. Mix on a slow speed. Once the dough has come together into a messy ball, add another quarter of the water and continue to mix until the dough forms into a ball again. Then add another quarter of the water, turn the speed up to medium and mix until it forms into a ball again. Once the dough has come together into a messy ball, add another quarter of the water and continue to mix until the dough forms into a ball again. Then add another quarter of the water, turn the speed up to medium and mix until it forms into a ball again. Add the salt and the remaining water. Mix on a medium speed until the dough forms into a smooth ball that has an ice cream-like texture. Add the salt and the remaining water. Mix on a medium speed until the dough forms into a smooth ball that has an ice cream-like texture. Grease a large bowl with oil. Place the dough in the bowl, cover with cling film and leave in a warm place (or cover with a warm damp cloth) for approximately 2 hours, or until the dough has doubled in size. Grease a large bowl with oil. Place the dough in the bowl, cover with cling film and leave in a warm place (or cover with a warm damp cloth) for approximately 2 hours, or until the dough has doubled in size. Grease a 20x15cm/6x8in baking tin with oil, making sure to coat the base as well as the sides. Grease a 20x15cm/6x8in baking tin with oil, making sure to coat the base as well as the sides. Transfer the dough ball to the tin and press the dough lightly with your fingertips to spread across the surface area of the tin. Transfer the dough ball to the tin and press the dough lightly with your fingertips to spread across the surface area of the tin. Leave to prove again in a warm place for 3 hours, or until the dough has completely filled the corners of the tin. Leave to prove again in a warm place for 3 hours, or until the dough has completely filled the corners of the tin. To make the tomato sauce, place all of the ingredients, except the salt and sugar, in a large saucepan. Stir well and simmer over a low–medium heat for 45 minutes. Stir frequently but make sure not to add any burnt or charred bits from the sides to the sauce. To make the tomato sauce, place all of the ingredients, except the salt and sugar, in a large saucepan. Stir well and simmer over a low–medium heat for 45 minutes. Stir frequently but make sure not to add any burnt or charred bits from the sides to the sauce. Once cooked, season the sauce with salt and sugar and stir well. Once cooked, season the sauce with salt and sugar and stir well. Use a hand-held blender to blend the mixture until it is 70% smooth. Keep warm. Use a hand-held blender to blend the mixture until it is 70% smooth. Keep warm. Preheat the oven to its maximum temperature (250C–260C/230–240C Fan/Gas 8–9), using a solid baking tray on which to bake. Preheat the oven to its maximum temperature (250C–260C/230–240C Fan/Gas 8–9), using a solid baking tray on which to bake. Place the baking tin in the oven and bake the dough for 7–8 minutes, or until turning golden brown on top. Place the baking tin in the oven and bake the dough for 7–8 minutes, or until turning golden brown on top. Remove the dough from the tin, using a sharp spatula around the edges and taking care not to cut into the dough. Cool on a wire rack for 10 minutes. Remove the dough from the tin, using a sharp spatula around the edges and taking care not to cut into the dough. Cool on a wire rack for 10 minutes. Put the empty baking tin back in the oven to heat up for 5–8 minutes, or until piping hot. Put the empty baking tin back in the oven to heat up for 5–8 minutes, or until piping hot. Remove the tin from the oven and place the dough back into the tin. Remove the tin from the oven and place the dough back into the tin. As quickly as possible, take the mozzarella and squeeze against the sides of the tin, on top of the dough. Do the same with the cheddar and spread the remaining cheese over the middle of the dough. You should hear a sizzle which means you are building a wonderful crunchy frico cheese crust (but take care to make sure it is not your fingers sizzling). As quickly as possible, take the mozzarella and squeeze against the sides of the tin, on top of the dough. Do the same with the cheddar and spread the remaining cheese over the middle of the dough. You should hear a sizzle which means you are building a wonderful crunchy frico cheese crust (but take care to make sure it is not your fingers sizzling). Return to the oven for 6–7 minutes, or until the cheese starts to turn golden brown. Return to the oven for 6–7 minutes, or until the cheese starts to turn golden brown. Remove from the oven and add a ladle of the tomato sauce. Spread on top of the dough, making sure not to touch the edges. Top with the pepperoni and return to the oven for 3–4 minutes, or until the pepperoni slices have curled upwards. Remove from the oven and add a ladle of the tomato sauce. Spread on top of the dough, making sure not to touch the edges. Top with the pepperoni and return to the oven for 3–4 minutes, or until the pepperoni slices have curled upwards. Remove from the oven and remove the pizza from the tin – use a sharp spatula to ease the cheese from the edges. Be very careful to not break the cheese crust. Remove from the oven and remove the pizza from the tin – use a sharp spatula to ease the cheese from the edges. Be very careful to not break the cheese crust. Leave for 1 minute, then use a sharp knife to cut the pizza into four slices. Leave for 1 minute, then use a sharp knife to cut the pizza into four slices. Smash the burrata with a spoon and evenly top each pizza slice with the burrata. Smash the burrata with a spoon and evenly top each pizza slice with the burrata. Sprinkle the Parmesan and chives on top and drizzle the hot honey over each slice. Serve immediately. Sprinkle the Parmesan and chives on top and drizzle the hot honey over each slice. Serve immediately. | {
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"title": "Detroit-style pizza recipe",
"content": "To make the dough, set up a stand mixer with the dough hook. Add the flour, sugar, yeast and a quarter of the water to the bowl. Mix on a slow speed. Once the dough has come together into a messy ball, add another quarter of the water and continue to mix until the dough forms into a ball again. Then add another quarter of the water, turn the speed up to medium and mix until it forms into a ball again. Add the salt and the remaining water. Mix on a medium speed until the dough forms into a smooth ball that has an ice cream-like texture.Grease a large bowl with oil. Place the dough in the bowl, cover with cling film and leave in a warm place (or cover with a warm damp cloth) for approximately 2 hours, or until the dough has doubled in size. Grease a 20x15cm/6x8in baking tin with oil, making sure to coat the base as well as the sides.Transfer the dough ball to the tin and press the dough lightly with your fingertips to spread across the surface area of the tin.Leave to prove again in a warm place for 3 hours, or until the dough has completely filled the corners of the tin. To make the tomato sauce, place all of the ingredients, except the salt and sugar, in a large saucepan. Stir well and simmer over a low–medium heat for 45 minutes. Stir frequently but make sure not to add any burnt or charred bits from the sides to the sauce.Once cooked, season the sauce with salt and sugar and stir well. Use a hand-held blender to blend the mixture until it is 70% smooth. Keep warm. Preheat the oven to its maximum temperature (250C–260C/230–240C Fan/Gas 8–9), using a solid baking tray on which to bake. Place the baking tin in the oven and bake the dough for 7–8 minutes, or until turning golden brown on top.Remove the dough from the tin, using a sharp spatula around the edges and taking care not to cut into the dough. Cool on a wire rack for 10 minutes.Put the empty baking tin back in the oven to heat up for 5–8 minutes, or until piping hot.Remove the tin from the oven and place the dough back into the tin. As quickly as possible, take the mozzarella and squeeze against the sides of the tin, on top of the dough. Do the same with the cheddar and spread the remaining cheese over the middle of the dough. You should hear a sizzle which means you are building a wonderful crunchy frico cheese crust (but take care to make sure it is not your fingers sizzling).Return to the oven for 6–7 minutes, or until the cheese starts to turn golden brown.Remove from the oven and add a ladle of the tomato sauce. Spread on top of the dough, making sure not to touch the edges. Top with the pepperoni and return to the oven for 3–4 minutes, or until the pepperoni slices have curled upwards.Remove from the oven and remove the pizza from the tin – use a sharp spatula to ease the cheese from the edges. Be very careful to not break the cheese crust. Leave for 1 minute, then use a sharp knife to cut the pizza into four slices.Smash the burrata with a spoon and evenly top each pizza slice with the burrata. Sprinkle the Parmesan and chives on top and drizzle the hot honey over each slice. Serve immediately. To make the dough, set up a stand mixer with the dough hook. Add the flour, sugar, yeast and a quarter of the water to the bowl. Mix on a slow speed. To make the dough, set up a stand mixer with the dough hook. Add the flour, sugar, yeast and a quarter of the water to the bowl. Mix on a slow speed. Once the dough has come together into a messy ball, add another quarter of the water and continue to mix until the dough forms into a ball again. Then add another quarter of the water, turn the speed up to medium and mix until it forms into a ball again. Once the dough has come together into a messy ball, add another quarter of the water and continue to mix until the dough forms into a ball again. Then add another quarter of the water, turn the speed up to medium and mix until it forms into a ball again. Add the salt and the remaining water. Mix on a medium speed until the dough forms into a smooth ball that has an ice cream-like texture. Add the salt and the remaining water. Mix on a medium speed until the dough forms into a smooth ball that has an ice cream-like texture. Grease a large bowl with oil. Place the dough in the bowl, cover with cling film and leave in a warm place (or cover with a warm damp cloth) for approximately 2 hours, or until the dough has doubled in size. Grease a large bowl with oil. Place the dough in the bowl, cover with cling film and leave in a warm place (or cover with a warm damp cloth) for approximately 2 hours, or until the dough has doubled in size. Grease a 20x15cm/6x8in baking tin with oil, making sure to coat the base as well as the sides. Grease a 20x15cm/6x8in baking tin with oil, making sure to coat the base as well as the sides. Transfer the dough ball to the tin and press the dough lightly with your fingertips to spread across the surface area of the tin. Transfer the dough ball to the tin and press the dough lightly with your fingertips to spread across the surface area of the tin. Leave to prove again in a warm place for 3 hours, or until the dough has completely filled the corners of the tin. Leave to prove again in a warm place for 3 hours, or until the dough has completely filled the corners of the tin. To make the tomato sauce, place all of the ingredients, except the salt and sugar, in a large saucepan. Stir well and simmer over a low–medium heat for 45 minutes. Stir frequently but make sure not to add any burnt or charred bits from the sides to the sauce. To make the tomato sauce, place all of the ingredients, except the salt and sugar, in a large saucepan. Stir well and simmer over a low–medium heat for 45 minutes. Stir frequently but make sure not to add any burnt or charred bits from the sides to the sauce. Once cooked, season the sauce with salt and sugar and stir well. Once cooked, season the sauce with salt and sugar and stir well. Use a hand-held blender to blend the mixture until it is 70% smooth. Keep warm. Use a hand-held blender to blend the mixture until it is 70% smooth. Keep warm. Preheat the oven to its maximum temperature (250C–260C/230–240C Fan/Gas 8–9), using a solid baking tray on which to bake. Preheat the oven to its maximum temperature (250C–260C/230–240C Fan/Gas 8–9), using a solid baking tray on which to bake. Place the baking tin in the oven and bake the dough for 7–8 minutes, or until turning golden brown on top. Place the baking tin in the oven and bake the dough for 7–8 minutes, or until turning golden brown on top. Remove the dough from the tin, using a sharp spatula around the edges and taking care not to cut into the dough. Cool on a wire rack for 10 minutes. Remove the dough from the tin, using a sharp spatula around the edges and taking care not to cut into the dough. Cool on a wire rack for 10 minutes. Put the empty baking tin back in the oven to heat up for 5–8 minutes, or until piping hot. Put the empty baking tin back in the oven to heat up for 5–8 minutes, or until piping hot. Remove the tin from the oven and place the dough back into the tin. Remove the tin from the oven and place the dough back into the tin. As quickly as possible, take the mozzarella and squeeze against the sides of the tin, on top of the dough. Do the same with the cheddar and spread the remaining cheese over the middle of the dough. You should hear a sizzle which means you are building a wonderful crunchy frico cheese crust (but take care to make sure it is not your fingers sizzling). As quickly as possible, take the mozzarella and squeeze against the sides of the tin, on top of the dough. Do the same with the cheddar and spread the remaining cheese over the middle of the dough. You should hear a sizzle which means you are building a wonderful crunchy frico cheese crust (but take care to make sure it is not your fingers sizzling). Return to the oven for 6–7 minutes, or until the cheese starts to turn golden brown. Return to the oven for 6–7 minutes, or until the cheese starts to turn golden brown. Remove from the oven and add a ladle of the tomato sauce. Spread on top of the dough, making sure not to touch the edges. Top with the pepperoni and return to the oven for 3–4 minutes, or until the pepperoni slices have curled upwards. Remove from the oven and add a ladle of the tomato sauce. Spread on top of the dough, making sure not to touch the edges. Top with the pepperoni and return to the oven for 3–4 minutes, or until the pepperoni slices have curled upwards. Remove from the oven and remove the pizza from the tin – use a sharp spatula to ease the cheese from the edges. Be very careful to not break the cheese crust. Remove from the oven and remove the pizza from the tin – use a sharp spatula to ease the cheese from the edges. Be very careful to not break the cheese crust. Leave for 1 minute, then use a sharp knife to cut the pizza into four slices. Leave for 1 minute, then use a sharp knife to cut the pizza into four slices. Smash the burrata with a spoon and evenly top each pizza slice with the burrata. Smash the burrata with a spoon and evenly top each pizza slice with the burrata. Sprinkle the Parmesan and chives on top and drizzle the hot honey over each slice. Serve immediately. Sprinkle the Parmesan and chives on top and drizzle the hot honey over each slice. Serve immediately."
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} | b9da1228cbba7663891b7527352b79beaf47c21cd35d279d8b65d89c3b223fa8 | Prawn and spicy sausage gumbo with cornbread recipe
An average of 5.0 out of 5 stars from 4 ratings A Creole classic from the Southern USA, this gumbo is boosted by the addition of bourbon whisky and Tabasco, and is served with a spiced cornbread. 175g/6oz plain flour175g/6oz medium cornmeal or polenta50g/1¾oz caster sugar2½ tsp baking powder1 tsp salt75g/2¾oz sweetcorn kernels50g/1¾oz cheddar, grated4 spring onions, trimmed and thinly sliced2 tbsp chopped fresh coriander½ –1 red chilli, seeds removed and finely chopped1 free-range egg, lightly beaten50g/1¾oz unsalted butter, melted 225ml/8fl oz buttermilk1 tsp Tabasco 175g/6oz plain flour 175g/6oz medium cornmeal or polenta 50g/1¾oz caster sugar 2½ tsp baking powder 1 tsp salt 75g/2¾oz sweetcorn kernels 50g/1¾oz cheddar, grated 4 spring onions, trimmed and thinly sliced 2 tbsp chopped fresh coriander ½ –1 red chilli, seeds removed and finely chopped 1 free-range egg, lightly beaten 50g/1¾oz unsalted butter, melted 225ml/8fl oz buttermilk 1 tsp Tabasco 25g/1oz butter3–4 garlic cloves, finely grated300g/10½oz raw prawns or shrimps, peeled and cut in half lengthwise if large1 tsp Tabasco50g/1¾oz spicy sausage, such as kabanos, chorizo or pepperoni, thinly sliced3 tbsp bourbon whisky1 x 400g tin chopped plum tomatoes400ml/14fl oz chicken stock125ml/4fl oz cream, single or double15g/½oz Parmesan, grated, plus 15g/½oz to serve2 tsp chopped fresh thymesalt and freshly ground black pepper1 lime, cut into wedges, to serve 25g/1oz butter 3–4 garlic cloves, finely grated 300g/10½oz raw prawns or shrimps, peeled and cut in half lengthwise if large 1 tsp Tabasco 50g/1¾oz spicy sausage, such as kabanos, chorizo or pepperoni, thinly sliced 3 tbsp bourbon whisky 1 x 400g tin chopped plum tomatoes 400ml/14fl oz chicken stock 125ml/4fl oz cream, single or double 15g/½oz Parmesan, grated, plus 15g/½oz to serve 2 tsp chopped fresh thyme salt and freshly ground black pepper 1 lime, cut into wedges, to serve Method To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Line the base and sides of a 20cm/8in square baking tin with baking paper.Place the flour, cornmeal, sugar, baking powder and salt in a large bowl and mix together. Add the corn, cheese, spring onions, coriander and chilli to the bowl and stir to combine. In a separate bowl, mix together the egg, melted butter, buttermilk and Tabasco.Make a well in the centre of the dry ingredients and add the wet ingredients, stirring to combine. Tip the mixture into the baking tin and bake in the centre of the oven for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Lift the cornbread out of the tin and leave to cool slightly, then cut into rectangles or squares. To make the gumbo, melt the butter in a large saucepan or casserole over a high heat. Add the garlic, prawns, Tabasco and sausage. Season with salt and pepper, then cook, gently stirring occasionally, for about 4 minutes or until the prawns turn opaque. Add the whisky and allow to bubble for 1 minute, then pour in the chopped tomatoes and stock. Cook the mixture gently, covered with a lid, for about 10 minutes, then add the cream and allow to bubble for about 5 minutes. Finally, add the cheese and thyme and season with salt and pepper. Serve the gumbo in warmed bowls, with Parmesan to scatter over the top, lime wedges and cornbread. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Line the base and sides of a 20cm/8in square baking tin with baking paper. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Line the base and sides of a 20cm/8in square baking tin with baking paper. Place the flour, cornmeal, sugar, baking powder and salt in a large bowl and mix together. Add the corn, cheese, spring onions, coriander and chilli to the bowl and stir to combine. In a separate bowl, mix together the egg, melted butter, buttermilk and Tabasco. Place the flour, cornmeal, sugar, baking powder and salt in a large bowl and mix together. Add the corn, cheese, spring onions, coriander and chilli to the bowl and stir to combine. In a separate bowl, mix together the egg, melted butter, buttermilk and Tabasco. Make a well in the centre of the dry ingredients and add the wet ingredients, stirring to combine. Tip the mixture into the baking tin and bake in the centre of the oven for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Lift the cornbread out of the tin and leave to cool slightly, then cut into rectangles or squares. Make a well in the centre of the dry ingredients and add the wet ingredients, stirring to combine. Tip the mixture into the baking tin and bake in the centre of the oven for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Lift the cornbread out of the tin and leave to cool slightly, then cut into rectangles or squares. To make the gumbo, melt the butter in a large saucepan or casserole over a high heat. Add the garlic, prawns, Tabasco and sausage. Season with salt and pepper, then cook, gently stirring occasionally, for about 4 minutes or until the prawns turn opaque. Add the whisky and allow to bubble for 1 minute, then pour in the chopped tomatoes and stock. Cook the mixture gently, covered with a lid, for about 10 minutes, then add the cream and allow to bubble for about 5 minutes. Finally, add the cheese and thyme and season with salt and pepper. To make the gumbo, melt the butter in a large saucepan or casserole over a high heat. Add the garlic, prawns, Tabasco and sausage. Season with salt and pepper, then cook, gently stirring occasionally, for about 4 minutes or until the prawns turn opaque. Add the whisky and allow to bubble for 1 minute, then pour in the chopped tomatoes and stock. Cook the mixture gently, covered with a lid, for about 10 minutes, then add the cream and allow to bubble for about 5 minutes. Finally, add the cheese and thyme and season with salt and pepper. Serve the gumbo in warmed bowls, with Parmesan to scatter over the top, lime wedges and cornbread. Serve the gumbo in warmed bowls, with Parmesan to scatter over the top, lime wedges and cornbread. Recipe tips If you don't have fresh sweetcorn kernels, frozen or tinned will do just as well. | {
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"title": "Prawn and spicy sausage gumbo with cornbread recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings A Creole classic from the Southern USA, this gumbo is boosted by the addition of bourbon whisky and Tabasco, and is served with a spiced cornbread. 175g/6oz plain flour175g/6oz medium cornmeal or polenta50g/1¾oz caster sugar2½ tsp baking powder1 tsp salt75g/2¾oz sweetcorn kernels50g/1¾oz cheddar, grated4 spring onions, trimmed and thinly sliced2 tbsp chopped fresh coriander½ –1 red chilli, seeds removed and finely chopped1 free-range egg, lightly beaten50g/1¾oz unsalted butter, melted 225ml/8fl oz buttermilk1 tsp Tabasco 175g/6oz plain flour 175g/6oz medium cornmeal or polenta 50g/1¾oz caster sugar 2½ tsp baking powder 1 tsp salt 75g/2¾oz sweetcorn kernels 50g/1¾oz cheddar, grated 4 spring onions, trimmed and thinly sliced 2 tbsp chopped fresh coriander ½ –1 red chilli, seeds removed and finely chopped 1 free-range egg, lightly beaten 50g/1¾oz unsalted butter, melted 225ml/8fl oz buttermilk 1 tsp Tabasco 25g/1oz butter3–4 garlic cloves, finely grated300g/10½oz raw prawns or shrimps, peeled and cut in half lengthwise if large1 tsp Tabasco50g/1¾oz spicy sausage, such as kabanos, chorizo or pepperoni, thinly sliced3 tbsp bourbon whisky1 x 400g tin chopped plum tomatoes400ml/14fl oz chicken stock125ml/4fl oz cream, single or double15g/½oz Parmesan, grated, plus 15g/½oz to serve2 tsp chopped fresh thymesalt and freshly ground black pepper1 lime, cut into wedges, to serve 25g/1oz butter 3–4 garlic cloves, finely grated 300g/10½oz raw prawns or shrimps, peeled and cut in half lengthwise if large 1 tsp Tabasco 50g/1¾oz spicy sausage, such as kabanos, chorizo or pepperoni, thinly sliced 3 tbsp bourbon whisky 1 x 400g tin chopped plum tomatoes 400ml/14fl oz chicken stock 125ml/4fl oz cream, single or double 15g/½oz Parmesan, grated, plus 15g/½oz to serve 2 tsp chopped fresh thyme salt and freshly ground black pepper 1 lime, cut into wedges, to serve Method To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Line the base and sides of a 20cm/8in square baking tin with baking paper.Place the flour, cornmeal, sugar, baking powder and salt in a large bowl and mix together. Add the corn, cheese, spring onions, coriander and chilli to the bowl and stir to combine. In a separate bowl, mix together the egg, melted butter, buttermilk and Tabasco.Make a well in the centre of the dry ingredients and add the wet ingredients, stirring to combine. Tip the mixture into the baking tin and bake in the centre of the oven for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Lift the cornbread out of the tin and leave to cool slightly, then cut into rectangles or squares. To make the gumbo, melt the butter in a large saucepan or casserole over a high heat. Add the garlic, prawns, Tabasco and sausage. Season with salt and pepper, then cook, gently stirring occasionally, for about 4 minutes or until the prawns turn opaque. Add the whisky and allow to bubble for 1 minute, then pour in the chopped tomatoes and stock. Cook the mixture gently, covered with a lid, for about 10 minutes, then add the cream and allow to bubble for about 5 minutes. Finally, add the cheese and thyme and season with salt and pepper. Serve the gumbo in warmed bowls, with Parmesan to scatter over the top, lime wedges and cornbread. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Line the base and sides of a 20cm/8in square baking tin with baking paper. To make the cornbread, preheat the oven to 220C/200C Fan/Gas 7. Line the base and sides of a 20cm/8in square baking tin with baking paper. Place the flour, cornmeal, sugar, baking powder and salt in a large bowl and mix together. Add the corn, cheese, spring onions, coriander and chilli to the bowl and stir to combine. In a separate bowl, mix together the egg, melted butter, buttermilk and Tabasco. Place the flour, cornmeal, sugar, baking powder and salt in a large bowl and mix together. Add the corn, cheese, spring onions, coriander and chilli to the bowl and stir to combine. In a separate bowl, mix together the egg, melted butter, buttermilk and Tabasco. Make a well in the centre of the dry ingredients and add the wet ingredients, stirring to combine. Tip the mixture into the baking tin and bake in the centre of the oven for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Lift the cornbread out of the tin and leave to cool slightly, then cut into rectangles or squares. Make a well in the centre of the dry ingredients and add the wet ingredients, stirring to combine. Tip the mixture into the baking tin and bake in the centre of the oven for 30 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Lift the cornbread out of the tin and leave to cool slightly, then cut into rectangles or squares. To make the gumbo, melt the butter in a large saucepan or casserole over a high heat. Add the garlic, prawns, Tabasco and sausage. Season with salt and pepper, then cook, gently stirring occasionally, for about 4 minutes or until the prawns turn opaque. Add the whisky and allow to bubble for 1 minute, then pour in the chopped tomatoes and stock. Cook the mixture gently, covered with a lid, for about 10 minutes, then add the cream and allow to bubble for about 5 minutes. Finally, add the cheese and thyme and season with salt and pepper. To make the gumbo, melt the butter in a large saucepan or casserole over a high heat. Add the garlic, prawns, Tabasco and sausage. Season with salt and pepper, then cook, gently stirring occasionally, for about 4 minutes or until the prawns turn opaque. Add the whisky and allow to bubble for 1 minute, then pour in the chopped tomatoes and stock. Cook the mixture gently, covered with a lid, for about 10 minutes, then add the cream and allow to bubble for about 5 minutes. Finally, add the cheese and thyme and season with salt and pepper. Serve the gumbo in warmed bowls, with Parmesan to scatter over the top, lime wedges and cornbread. Serve the gumbo in warmed bowls, with Parmesan to scatter over the top, lime wedges and cornbread. Recipe tips If you don't have fresh sweetcorn kernels, frozen or tinned will do just as well."
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} | 111445bde5ff1d492448abc9967634404b082a6080f36aaccb23267425e7106f | Breakfast bars recipe
An average of 3.8 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/breakfast_bars_49065_16x9.jpg Make a batch on a Sunday for a quick and easy breakfast on-the-go for the rest of the week. Each serving provides 168 kcal, 3.5g protein, 13g carbohydrates (of which 5.5g sugars), 11g fat (of which 4g saturates), 2g fibre and 0.15g salt. 100g/3½oz butter75ml/2½fl oz golden syrup175g/6oz rolled porridge oats50g/1¾oz pumpkin seeds50g/1¾oz sunflower seeds50g/1¾oz hazelnuts, crushed or roughly chopped60g/2¼oz dried apricots, roughly chopped 100g/3½oz butter 75ml/2½fl oz golden syrup 175g/6oz rolled porridge oats 50g/1¾oz pumpkin seeds 50g/1¾oz sunflower seeds 50g/1¾oz hazelnuts, crushed or roughly chopped 60g/2¼oz dried apricots, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper.Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine.Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown.Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week. Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper. Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling. Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling. Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine. Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine. Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown. Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown. Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week. Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week. | {
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"title": "Breakfast bars recipe",
"content": "An average of 3.8 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/breakfast_bars_49065_16x9.jpg Make a batch on a Sunday for a quick and easy breakfast on-the-go for the rest of the week. Each serving provides 168 kcal, 3.5g protein, 13g carbohydrates (of which 5.5g sugars), 11g fat (of which 4g saturates), 2g fibre and 0.15g salt. 100g/3½oz butter75ml/2½fl oz golden syrup175g/6oz rolled porridge oats50g/1¾oz pumpkin seeds50g/1¾oz sunflower seeds50g/1¾oz hazelnuts, crushed or roughly chopped60g/2¼oz dried apricots, roughly chopped 100g/3½oz butter 75ml/2½fl oz golden syrup 175g/6oz rolled porridge oats 50g/1¾oz pumpkin seeds 50g/1¾oz sunflower seeds 50g/1¾oz hazelnuts, crushed or roughly chopped 60g/2¼oz dried apricots, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper.Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling.Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine.Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown.Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week. Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4, and line a 24x24cm/9x9in baking tin with greaseproof paper. Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling. Heat the butter and golden syrup in a small saucepan over a medium heat until bubbling. Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine. Meanwhile, tip the oats, seeds, nuts and apricots into a large bowl. Pour the hot syrup mixture over the oats and mix well to combine. Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown. Pour into the lined baking tray and press down into an even layer. Bake for 20 minutes, until golden-brown. Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week. Allow to cool for 10 minutes, then turn out and cut into 16 squares. When cold, transfer to an airtight container – they will keep for up to one week."
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} | 3c7d1340eda3d8d9ae04554f621bdd8ff725f47ffb740b56e81e219c105f1615 | Minced beef pinwheels recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minced_beef_pinwheels_78308_16x9.jpg Great finger food for a picnic or drinks party, these pinwheels are tasty when still warm from the oven. 1 tbsp sunflower oil½ medium onion, peeled and finely chopped1 garlic clove, crushed500g lean beef mince1 tsp dried mixed herbs1 tbsp tomato purée1 tbsp plain flour, plus extra for rolling500g block of ready-made puff pastry50g mature Cheddar, finely grated (optional)1 medium egg, beatensalt and freshly ground black pepper 1 tbsp sunflower oil ½ medium onion, peeled and finely chopped 1 garlic clove, crushed 500g lean beef mince 1 tsp dried mixed herbs 1 tbsp tomato purée 1 tbsp plain flour, plus extra for rolling 500g block of ready-made puff pastry 50g mature Cheddar, finely grated (optional) 1 medium egg, beaten salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. Line a large baking tray (or two smaller baking trays) with greaseproof paper.Heat the oil in a small frying pan and gently fry the onion and garlic for 2–3 minutes until soft, stirring regularly. Tip the mixture into a large heatproof bowl and leave to cool for few minutes.Add the minced beef, dried herbs, tomato purée and the flour to the bowl with the onion and season with salt and freshly ground black pepper. Mix with clean hands until thoroughly combined. Lightly flour a clean surface with flour, and roll the puff pastry into a 34cm/13½in square. Spread the mince mixture over the pastry, leaving a 2cm/¾in border around the edges. Sprinkle on the grated cheese, if using, and brush the pastry edges with a little of the beaten egg. Firmly roll the pastry up, like a Swiss roll. Cut the roll into 12 even slices using a serrated knife – a bread knife is ideal. Place the pinwheels on the baking tray (or trays), spaced well apart to allow for rising. Flatten each pinwheel slightly with the palm of your hand. Brush the top of each pinwheel with the beaten egg to glaze, taking care not to allow the glaze to drip down the sides and onto the tray as this will make the pinwheels stick to the baking paper. Bake for 15 minutes or until well-risen and golden brown, and the beef is cooked through. Allow to cool slightly, then remove from the baking paper using a palette knife. Best served warm. Preheat the oven to 200C/400F/Gas 6. Line a large baking tray (or two smaller baking trays) with greaseproof paper. Preheat the oven to 200C/400F/Gas 6. Line a large baking tray (or two smaller baking trays) with greaseproof paper. Heat the oil in a small frying pan and gently fry the onion and garlic for 2–3 minutes until soft, stirring regularly. Tip the mixture into a large heatproof bowl and leave to cool for few minutes. Heat the oil in a small frying pan and gently fry the onion and garlic for 2–3 minutes until soft, stirring regularly. Tip the mixture into a large heatproof bowl and leave to cool for few minutes. Add the minced beef, dried herbs, tomato purée and the flour to the bowl with the onion and season with salt and freshly ground black pepper. Mix with clean hands until thoroughly combined. Add the minced beef, dried herbs, tomato purée and the flour to the bowl with the onion and season with salt and freshly ground black pepper. Mix with clean hands until thoroughly combined. Lightly flour a clean surface with flour, and roll the puff pastry into a 34cm/13½in square. Lightly flour a clean surface with flour, and roll the puff pastry into a 34cm/13½in square. Spread the mince mixture over the pastry, leaving a 2cm/¾in border around the edges. Sprinkle on the grated cheese, if using, and brush the pastry edges with a little of the beaten egg. Spread the mince mixture over the pastry, leaving a 2cm/¾in border around the edges. Sprinkle on the grated cheese, if using, and brush the pastry edges with a little of the beaten egg. Firmly roll the pastry up, like a Swiss roll. Firmly roll the pastry up, like a Swiss roll. Cut the roll into 12 even slices using a serrated knife – a bread knife is ideal. Cut the roll into 12 even slices using a serrated knife – a bread knife is ideal. Place the pinwheels on the baking tray (or trays), spaced well apart to allow for rising. Flatten each pinwheel slightly with the palm of your hand. Brush the top of each pinwheel with the beaten egg to glaze, taking care not to allow the glaze to drip down the sides and onto the tray as this will make the pinwheels stick to the baking paper. Bake for 15 minutes or until well-risen and golden brown, and the beef is cooked through. Place the pinwheels on the baking tray (or trays), spaced well apart to allow for rising. Flatten each pinwheel slightly with the palm of your hand. Brush the top of each pinwheel with the beaten egg to glaze, taking care not to allow the glaze to drip down the sides and onto the tray as this will make the pinwheels stick to the baking paper. Bake for 15 minutes or until well-risen and golden brown, and the beef is cooked through. Allow to cool slightly, then remove from the baking paper using a palette knife. Best served warm. Allow to cool slightly, then remove from the baking paper using a palette knife. Best served warm. | {
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"title": "Minced beef pinwheels recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minced_beef_pinwheels_78308_16x9.jpg Great finger food for a picnic or drinks party, these pinwheels are tasty when still warm from the oven. 1 tbsp sunflower oil½ medium onion, peeled and finely chopped1 garlic clove, crushed500g lean beef mince1 tsp dried mixed herbs1 tbsp tomato purée1 tbsp plain flour, plus extra for rolling500g block of ready-made puff pastry50g mature Cheddar, finely grated (optional)1 medium egg, beatensalt and freshly ground black pepper 1 tbsp sunflower oil ½ medium onion, peeled and finely chopped 1 garlic clove, crushed 500g lean beef mince 1 tsp dried mixed herbs 1 tbsp tomato purée 1 tbsp plain flour, plus extra for rolling 500g block of ready-made puff pastry 50g mature Cheddar, finely grated (optional) 1 medium egg, beaten salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. Line a large baking tray (or two smaller baking trays) with greaseproof paper.Heat the oil in a small frying pan and gently fry the onion and garlic for 2–3 minutes until soft, stirring regularly. Tip the mixture into a large heatproof bowl and leave to cool for few minutes.Add the minced beef, dried herbs, tomato purée and the flour to the bowl with the onion and season with salt and freshly ground black pepper. Mix with clean hands until thoroughly combined. Lightly flour a clean surface with flour, and roll the puff pastry into a 34cm/13½in square. Spread the mince mixture over the pastry, leaving a 2cm/¾in border around the edges. Sprinkle on the grated cheese, if using, and brush the pastry edges with a little of the beaten egg. Firmly roll the pastry up, like a Swiss roll. Cut the roll into 12 even slices using a serrated knife – a bread knife is ideal. Place the pinwheels on the baking tray (or trays), spaced well apart to allow for rising. Flatten each pinwheel slightly with the palm of your hand. Brush the top of each pinwheel with the beaten egg to glaze, taking care not to allow the glaze to drip down the sides and onto the tray as this will make the pinwheels stick to the baking paper. Bake for 15 minutes or until well-risen and golden brown, and the beef is cooked through. Allow to cool slightly, then remove from the baking paper using a palette knife. Best served warm. Preheat the oven to 200C/400F/Gas 6. Line a large baking tray (or two smaller baking trays) with greaseproof paper. Preheat the oven to 200C/400F/Gas 6. Line a large baking tray (or two smaller baking trays) with greaseproof paper. Heat the oil in a small frying pan and gently fry the onion and garlic for 2–3 minutes until soft, stirring regularly. Tip the mixture into a large heatproof bowl and leave to cool for few minutes. Heat the oil in a small frying pan and gently fry the onion and garlic for 2–3 minutes until soft, stirring regularly. Tip the mixture into a large heatproof bowl and leave to cool for few minutes. Add the minced beef, dried herbs, tomato purée and the flour to the bowl with the onion and season with salt and freshly ground black pepper. Mix with clean hands until thoroughly combined. Add the minced beef, dried herbs, tomato purée and the flour to the bowl with the onion and season with salt and freshly ground black pepper. Mix with clean hands until thoroughly combined. Lightly flour a clean surface with flour, and roll the puff pastry into a 34cm/13½in square. Lightly flour a clean surface with flour, and roll the puff pastry into a 34cm/13½in square. Spread the mince mixture over the pastry, leaving a 2cm/¾in border around the edges. Sprinkle on the grated cheese, if using, and brush the pastry edges with a little of the beaten egg. Spread the mince mixture over the pastry, leaving a 2cm/¾in border around the edges. Sprinkle on the grated cheese, if using, and brush the pastry edges with a little of the beaten egg. Firmly roll the pastry up, like a Swiss roll. Firmly roll the pastry up, like a Swiss roll. Cut the roll into 12 even slices using a serrated knife – a bread knife is ideal. Cut the roll into 12 even slices using a serrated knife – a bread knife is ideal. Place the pinwheels on the baking tray (or trays), spaced well apart to allow for rising. Flatten each pinwheel slightly with the palm of your hand. Brush the top of each pinwheel with the beaten egg to glaze, taking care not to allow the glaze to drip down the sides and onto the tray as this will make the pinwheels stick to the baking paper. Bake for 15 minutes or until well-risen and golden brown, and the beef is cooked through. Place the pinwheels on the baking tray (or trays), spaced well apart to allow for rising. Flatten each pinwheel slightly with the palm of your hand. Brush the top of each pinwheel with the beaten egg to glaze, taking care not to allow the glaze to drip down the sides and onto the tray as this will make the pinwheels stick to the baking paper. Bake for 15 minutes or until well-risen and golden brown, and the beef is cooked through. Allow to cool slightly, then remove from the baking paper using a palette knife. Best served warm. Allow to cool slightly, then remove from the baking paper using a palette knife. Best served warm."
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} | a64b072c18f035a5f5a99f1845ba0ea0f073c862c996e94c8bc46c7f2d1009e1 | Black bean and avocado salad recipe
An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_bean_and_avocado_32747_16x9.jpg This simple, quick salad is a vegan feast packed with chilli, herbs and spices. It’s also gluten-free and dairy-free. This meal provides 549 kcal, 17g protein, 40g carbohydrate (of which 13.5g sugars), 36g fat (of which 6g saturates), 22g fibre and 2g salt per portion. 4 tbsp lime juice 7 tbsp extra virgin olive oil 3-4 jalapeño peppers (or 1 red chilli), finely chopped, to taste1 garlic clove, mincedpinch ground cuminsalt and freshly ground black pepper 4 tbsp lime juice 7 tbsp extra virgin olive oil 3-4 jalapeño peppers (or 1 red chilli), finely chopped, to taste 1 garlic clove, minced pinch ground cumin salt and freshly ground black pepper 3 x 400g tins cooked black beans, drainedlarge handful chopped fresh coriander4 medium tomatoes, chopped into wedges, seeds removed (or 16 cherry tomatoes, halved)1 large red pepper, stalk and seeds removed, sliced into thin strips1 red onion, thinly sliced5 spring onions, trimmed and thinly sliced (or 1 small red onion, thinly sliced)200g/7oz fresh watercress, tough stems snipped into half2 large ripe avocados, skin and seeds removed, cut into cubes 3 x 400g tins cooked black beans, drained large handful chopped fresh coriander 4 medium tomatoes, chopped into wedges, seeds removed (or 16 cherry tomatoes, halved) 1 large red pepper, stalk and seeds removed, sliced into thin strips 1 red onion, thinly sliced 5 spring onions, trimmed and thinly sliced (or 1 small red onion, thinly sliced) 200g/7oz fresh watercress, tough stems snipped into half 2 large ripe avocados, skin and seeds removed, cut into cubes Method Put all of the dressing ingredients in a jam jar, replace the lid and shake until well combined. Season with salt and pepper. Add more chilli if desired.For the salad, rinse the black beans under cold running water and drain. Put in a large mixing bowl and pour over half of the dressing.Add the remaining salad ingredients, apart from the watercress and avocado and stir well to combine. To serve, divide the watercress among 4 serving plates. Spoon the salad on top, then cover with the avocado cubes. Drizzle a little more dressing over each portion. Put all of the dressing ingredients in a jam jar, replace the lid and shake until well combined. Season with salt and pepper. Add more chilli if desired. Put all of the dressing ingredients in a jam jar, replace the lid and shake until well combined. Season with salt and pepper. Add more chilli if desired. For the salad, rinse the black beans under cold running water and drain. Put in a large mixing bowl and pour over half of the dressing. For the salad, rinse the black beans under cold running water and drain. Put in a large mixing bowl and pour over half of the dressing. Add the remaining salad ingredients, apart from the watercress and avocado and stir well to combine. Add the remaining salad ingredients, apart from the watercress and avocado and stir well to combine. To serve, divide the watercress among 4 serving plates. Spoon the salad on top, then cover with the avocado cubes. Drizzle a little more dressing over each portion. To serve, divide the watercress among 4 serving plates. Spoon the salad on top, then cover with the avocado cubes. Drizzle a little more dressing over each portion. Recipe tips Cover any leftover dressing in a layer of oil and store in an airtight jar in the fridge for up to 5 days. | {
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"title": "Black bean and avocado salad recipe",
"content": "An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_bean_and_avocado_32747_16x9.jpg This simple, quick salad is a vegan feast packed with chilli, herbs and spices. It’s also gluten-free and dairy-free. This meal provides 549 kcal, 17g protein, 40g carbohydrate (of which 13.5g sugars), 36g fat (of which 6g saturates), 22g fibre and 2g salt per portion. 4 tbsp lime juice 7 tbsp extra virgin olive oil 3-4 jalapeño peppers (or 1 red chilli), finely chopped, to taste1 garlic clove, mincedpinch ground cuminsalt and freshly ground black pepper 4 tbsp lime juice 7 tbsp extra virgin olive oil 3-4 jalapeño peppers (or 1 red chilli), finely chopped, to taste 1 garlic clove, minced pinch ground cumin salt and freshly ground black pepper 3 x 400g tins cooked black beans, drainedlarge handful chopped fresh coriander4 medium tomatoes, chopped into wedges, seeds removed (or 16 cherry tomatoes, halved)1 large red pepper, stalk and seeds removed, sliced into thin strips1 red onion, thinly sliced5 spring onions, trimmed and thinly sliced (or 1 small red onion, thinly sliced)200g/7oz fresh watercress, tough stems snipped into half2 large ripe avocados, skin and seeds removed, cut into cubes 3 x 400g tins cooked black beans, drained large handful chopped fresh coriander 4 medium tomatoes, chopped into wedges, seeds removed (or 16 cherry tomatoes, halved) 1 large red pepper, stalk and seeds removed, sliced into thin strips 1 red onion, thinly sliced 5 spring onions, trimmed and thinly sliced (or 1 small red onion, thinly sliced) 200g/7oz fresh watercress, tough stems snipped into half 2 large ripe avocados, skin and seeds removed, cut into cubes Method Put all of the dressing ingredients in a jam jar, replace the lid and shake until well combined. Season with salt and pepper. Add more chilli if desired.For the salad, rinse the black beans under cold running water and drain. Put in a large mixing bowl and pour over half of the dressing.Add the remaining salad ingredients, apart from the watercress and avocado and stir well to combine. To serve, divide the watercress among 4 serving plates. Spoon the salad on top, then cover with the avocado cubes. Drizzle a little more dressing over each portion. Put all of the dressing ingredients in a jam jar, replace the lid and shake until well combined. Season with salt and pepper. Add more chilli if desired. Put all of the dressing ingredients in a jam jar, replace the lid and shake until well combined. Season with salt and pepper. Add more chilli if desired. For the salad, rinse the black beans under cold running water and drain. Put in a large mixing bowl and pour over half of the dressing. For the salad, rinse the black beans under cold running water and drain. Put in a large mixing bowl and pour over half of the dressing. Add the remaining salad ingredients, apart from the watercress and avocado and stir well to combine. Add the remaining salad ingredients, apart from the watercress and avocado and stir well to combine. To serve, divide the watercress among 4 serving plates. Spoon the salad on top, then cover with the avocado cubes. Drizzle a little more dressing over each portion. To serve, divide the watercress among 4 serving plates. Spoon the salad on top, then cover with the avocado cubes. Drizzle a little more dressing over each portion. Recipe tips Cover any leftover dressing in a layer of oil and store in an airtight jar in the fridge for up to 5 days."
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} | 408008582961e27521de88c27d5f2930e138d5ca0dc0e19ba8f00c9d131df13c | Easy cookies recipe
An average of 3.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/anytimecookies_92185_16x9.jpg Whip up a batch of easy cookies in no time, with Allegra McEvedy's basic cookie dough. 250g/9oz unsalted butter, softened150g/5oz golden granulated sugar2-3 drops vanilla extract1 free-range egg, beaten220g/½lb plain flour1 tsp baking powderpinch salt1-2 handfuls chocolate chips (optional)1-2 handfuls nuts (such as peanuts, macadamia nuts, or brazil nuts) (optional)1-2 handfuls crystallised ginger 250g/9oz unsalted butter, softened 150g/5oz golden granulated sugar 2-3 drops vanilla extract 1 free-range egg, beaten 220g/½lb plain flour 1 tsp baking powder pinch salt 1-2 handfuls chocolate chips (optional) 1-2 handfuls nuts (such as peanuts, macadamia nuts, or brazil nuts) (optional) 1-2 handfuls crystallised ginger Method In a large bowl, beat together the butter and sugar until pale, fluffy and well combined. Beat in the vanilla extract and beaten egg, a little at a time, until well combined. Sift the flour, baking powder and salt into the bowl and mix well until smooth and combined.Lay a large sheet of cling film (approx 30cm/12in square) onto a work surface and pour the cookie batter into the middle of it. Bring the far edge of the cling film over the cookie batter and towards you, then use the side of a palette knife to press the batter against the length of cling film. Wrap the cling film around the dough to form a sausage shape 7–8cm/3–4in wide. Twist the ends to secure and chill in the fridge for one hour, or until firm. (NB: At this stage, the cookie dough can be frozen until needed.)Preheat the oven to 200C/180 Fan/Gas 6.When the cookie dough is firm, cut 1cm/½in slices from it and arrange them on a baking tray with enough space around each to allow for the mixture spreading.The cookies can be cooked as they are. Alternatively, sprinkle over toppings of your choice, such as chocolate chips, nuts or crystallised ginger before cooking. Transfer the cookies to the oven and bake for 8–10 minutes, or until the edges are pale golden-brown.Set the cookies aside for 1–2 minutes, then transfer to a wire rack to cool. In a large bowl, beat together the butter and sugar until pale, fluffy and well combined. In a large bowl, beat together the butter and sugar until pale, fluffy and well combined. Beat in the vanilla extract and beaten egg, a little at a time, until well combined. Beat in the vanilla extract and beaten egg, a little at a time, until well combined. Sift the flour, baking powder and salt into the bowl and mix well until smooth and combined. Sift the flour, baking powder and salt into the bowl and mix well until smooth and combined. Lay a large sheet of cling film (approx 30cm/12in square) onto a work surface and pour the cookie batter into the middle of it. Lay a large sheet of cling film (approx 30cm/12in square) onto a work surface and pour the cookie batter into the middle of it. Bring the far edge of the cling film over the cookie batter and towards you, then use the side of a palette knife to press the batter against the length of cling film. Wrap the cling film around the dough to form a sausage shape 7–8cm/3–4in wide. Twist the ends to secure and chill in the fridge for one hour, or until firm. (NB: At this stage, the cookie dough can be frozen until needed.) Bring the far edge of the cling film over the cookie batter and towards you, then use the side of a palette knife to press the batter against the length of cling film. Wrap the cling film around the dough to form a sausage shape 7–8cm/3–4in wide. Twist the ends to secure and chill in the fridge for one hour, or until firm. (NB: At this stage, the cookie dough can be frozen until needed.) Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. When the cookie dough is firm, cut 1cm/½in slices from it and arrange them on a baking tray with enough space around each to allow for the mixture spreading. When the cookie dough is firm, cut 1cm/½in slices from it and arrange them on a baking tray with enough space around each to allow for the mixture spreading. The cookies can be cooked as they are. Alternatively, sprinkle over toppings of your choice, such as chocolate chips, nuts or crystallised ginger before cooking. The cookies can be cooked as they are. Alternatively, sprinkle over toppings of your choice, such as chocolate chips, nuts or crystallised ginger before cooking. Transfer the cookies to the oven and bake for 8–10 minutes, or until the edges are pale golden-brown. Transfer the cookies to the oven and bake for 8–10 minutes, or until the edges are pale golden-brown. Set the cookies aside for 1–2 minutes, then transfer to a wire rack to cool. Set the cookies aside for 1–2 minutes, then transfer to a wire rack to cool. | {
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"title": "Easy cookies recipe",
"content": "An average of 3.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/anytimecookies_92185_16x9.jpg Whip up a batch of easy cookies in no time, with Allegra McEvedy's basic cookie dough. 250g/9oz unsalted butter, softened150g/5oz golden granulated sugar2-3 drops vanilla extract1 free-range egg, beaten220g/½lb plain flour1 tsp baking powderpinch salt1-2 handfuls chocolate chips (optional)1-2 handfuls nuts (such as peanuts, macadamia nuts, or brazil nuts) (optional)1-2 handfuls crystallised ginger 250g/9oz unsalted butter, softened 150g/5oz golden granulated sugar 2-3 drops vanilla extract 1 free-range egg, beaten 220g/½lb plain flour 1 tsp baking powder pinch salt 1-2 handfuls chocolate chips (optional) 1-2 handfuls nuts (such as peanuts, macadamia nuts, or brazil nuts) (optional) 1-2 handfuls crystallised ginger Method In a large bowl, beat together the butter and sugar until pale, fluffy and well combined. Beat in the vanilla extract and beaten egg, a little at a time, until well combined. Sift the flour, baking powder and salt into the bowl and mix well until smooth and combined.Lay a large sheet of cling film (approx 30cm/12in square) onto a work surface and pour the cookie batter into the middle of it. Bring the far edge of the cling film over the cookie batter and towards you, then use the side of a palette knife to press the batter against the length of cling film. Wrap the cling film around the dough to form a sausage shape 7–8cm/3–4in wide. Twist the ends to secure and chill in the fridge for one hour, or until firm. (NB: At this stage, the cookie dough can be frozen until needed.)Preheat the oven to 200C/180 Fan/Gas 6.When the cookie dough is firm, cut 1cm/½in slices from it and arrange them on a baking tray with enough space around each to allow for the mixture spreading.The cookies can be cooked as they are. Alternatively, sprinkle over toppings of your choice, such as chocolate chips, nuts or crystallised ginger before cooking. Transfer the cookies to the oven and bake for 8–10 minutes, or until the edges are pale golden-brown.Set the cookies aside for 1–2 minutes, then transfer to a wire rack to cool. In a large bowl, beat together the butter and sugar until pale, fluffy and well combined. In a large bowl, beat together the butter and sugar until pale, fluffy and well combined. Beat in the vanilla extract and beaten egg, a little at a time, until well combined. Beat in the vanilla extract and beaten egg, a little at a time, until well combined. Sift the flour, baking powder and salt into the bowl and mix well until smooth and combined. Sift the flour, baking powder and salt into the bowl and mix well until smooth and combined. Lay a large sheet of cling film (approx 30cm/12in square) onto a work surface and pour the cookie batter into the middle of it. Lay a large sheet of cling film (approx 30cm/12in square) onto a work surface and pour the cookie batter into the middle of it. Bring the far edge of the cling film over the cookie batter and towards you, then use the side of a palette knife to press the batter against the length of cling film. Wrap the cling film around the dough to form a sausage shape 7–8cm/3–4in wide. Twist the ends to secure and chill in the fridge for one hour, or until firm. (NB: At this stage, the cookie dough can be frozen until needed.) Bring the far edge of the cling film over the cookie batter and towards you, then use the side of a palette knife to press the batter against the length of cling film. Wrap the cling film around the dough to form a sausage shape 7–8cm/3–4in wide. Twist the ends to secure and chill in the fridge for one hour, or until firm. (NB: At this stage, the cookie dough can be frozen until needed.) Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. When the cookie dough is firm, cut 1cm/½in slices from it and arrange them on a baking tray with enough space around each to allow for the mixture spreading. When the cookie dough is firm, cut 1cm/½in slices from it and arrange them on a baking tray with enough space around each to allow for the mixture spreading. The cookies can be cooked as they are. Alternatively, sprinkle over toppings of your choice, such as chocolate chips, nuts or crystallised ginger before cooking. The cookies can be cooked as they are. Alternatively, sprinkle over toppings of your choice, such as chocolate chips, nuts or crystallised ginger before cooking. Transfer the cookies to the oven and bake for 8–10 minutes, or until the edges are pale golden-brown. Transfer the cookies to the oven and bake for 8–10 minutes, or until the edges are pale golden-brown. Set the cookies aside for 1–2 minutes, then transfer to a wire rack to cool. Set the cookies aside for 1–2 minutes, then transfer to a wire rack to cool."
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} | 8245343d3ac72d9762ba80ccdd8f44afb5fc9f05ccee521ae3275686feba5e2f | Nigella's intense chocolate cookies recipe
An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/intensechocolatecook_87336_16x9.jpg Often I make a full batch of these chocolate cookies, but bake only half and freeze the other half. I freeze them on a little tray and once they're hard, I bung them in a freezer bag and stash it back in the freezer. That way I can bake another six without any effort. 125g/4oz dark chocolate 150g/5¼oz plain flour30g/1oz cocoa, sifted1 tsp bicarbonate of soda½ tsp salt125g/4oz unsalted butter, softened75g/2½oz light brown sugar50g/2oz caster sugar1 tsp vanilla extract1 free-range egg, cold from the fridge350g/12¼oz dark chocolate chips 125g/4oz dark chocolate 150g/5¼oz plain flour 30g/1oz cocoa, sifted 1 tsp bicarbonate of soda ½ tsp salt 125g/4oz unsalted butter, softened 75g/2½oz light brown sugar 50g/2oz caster sugar 1 tsp vanilla extract 1 free-range egg, cold from the fridge 350g/12¼oz dark chocolate chips Method Preheat the oven to 170C/325F/Gas 3.Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm/2½in apart. Do not flatten them.Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted. Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well. In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well. In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well. Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips. Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips. Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm/2½in apart. Do not flatten them. Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm/2½in apart. Do not flatten them. Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again. Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool. | {
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"content": "An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/intensechocolatecook_87336_16x9.jpg Often I make a full batch of these chocolate cookies, but bake only half and freeze the other half. I freeze them on a little tray and once they're hard, I bung them in a freezer bag and stash it back in the freezer. That way I can bake another six without any effort. 125g/4oz dark chocolate 150g/5¼oz plain flour30g/1oz cocoa, sifted1 tsp bicarbonate of soda½ tsp salt125g/4oz unsalted butter, softened75g/2½oz light brown sugar50g/2oz caster sugar1 tsp vanilla extract1 free-range egg, cold from the fridge350g/12¼oz dark chocolate chips 125g/4oz dark chocolate 150g/5¼oz plain flour 30g/1oz cocoa, sifted 1 tsp bicarbonate of soda ½ tsp salt 125g/4oz unsalted butter, softened 75g/2½oz light brown sugar 50g/2oz caster sugar 1 tsp vanilla extract 1 free-range egg, cold from the fridge 350g/12¼oz dark chocolate chips Method Preheat the oven to 170C/325F/Gas 3.Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips.Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm/2½in apart. Do not flatten them.Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again.Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted. Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well. In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well. In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well. Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips. Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients. Finally stir in the chocolate chips. Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm/2½in apart. Do not flatten them. Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm/2½in apart. Do not flatten them. Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again. Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter. If you pierce a chocolate chip, try again. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool."
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} | 5a29c0cd8bfaddef295b6a23e966762e34bdc79abb4dd9cc10e2edc500f3a319 | Fried chicken, potato salad and dirty rice recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_chicken_potato_41934_16x9.jpg Chicken, potato salad and fragrant rice. A match made in heaven. 3–4 tbsp franks hot sauce250ml/9fl oz buttermilk 1 whole chicken, jointed 2 tsp garlic powder 2 tsp onion powder2 tsp dried thyme 3 tsp mustard powder 2 tsp dried oregano 200g/7oz plain flour 100g/3½oz cornflour 2 tsp fine salt2 tsp black pepper2 tsp smoked paprika 1 red chilli, deseeded and finely chopped1 green chilli, deseeded and finely chopped 3–4 tbsp franks hot sauce 250ml/9fl oz buttermilk 1 whole chicken, jointed 2 tsp garlic powder 2 tsp onion powder 2 tsp dried thyme 3 tsp mustard powder 2 tsp dried oregano 200g/7oz plain flour 100g/3½oz cornflour 2 tsp fine salt 2 tsp black pepper 2 tsp smoked paprika 1 red chilli, deseeded and finely chopped 1 green chilli, deseeded and finely chopped 3 large potatoes, peeled and diced 250ml/9fl oz mayonnaise1 tbsp white wine vinegar 1 tbsp American mustard1 tsp salt ¼ tsp white pepper2 stalks celery, finely chopped 1 onion, chopped3 hard boiled eggs, roughly chopped50–100ml/2–3½fl oz chicken broth, warm 3 large potatoes, peeled and diced 250ml/9fl oz mayonnaise 1 tbsp white wine vinegar 1 tbsp American mustard 1 tsp salt ¼ tsp white pepper 2 stalks celery, finely chopped 1 onion, chopped 3 hard boiled eggs, roughly chopped 50–100ml/2–3½fl oz chicken broth, warm 250g/9oz beef mince 250g/9oz minced pork 50g/1¾oz unsalted butter 1 onion, chopped2 celery sticks, chopped 6 garlic cloves, crushed 1 green pepper, chopped1 tbsp chopped thyme 2–4 tsp Cajun seasoning 2 bay leaves2 packets cooked white ricepinch salt1 bunch parsley, choppedTabasco sauce, for serving 250g/9oz beef mince 250g/9oz minced pork 50g/1¾oz unsalted butter 1 onion, chopped 2 celery sticks, chopped 6 garlic cloves, crushed 1 green pepper, chopped 1 tbsp chopped thyme 2–4 tsp Cajun seasoning 2 bay leaves 2 packets cooked white rice pinch salt 1 bunch parsley, chopped Tabasco sauce, for serving Method To make the friend chicken, • Pre-heat a deep fat fryer to 180C.. Mix the hot sauce into the buttermilk and toss the jointed chicken in with the garlic, onion powder, fried thyme, mustard powder and dried oregano. Cover and marinade in the fridge overnight. Mix the two flours with the salt, pepper and paprika. Remove the chicken and toss in the flour.Deep fry for 8-10 minutes, or until cooked through. Mix the chillies together and set to one side.To make the potato salad, fill a deep pan with salted water and bring to the boil. Boil the potatoes until tender, strain and allow to cool.In a bowl, toss the potatoes with all the remaining ingredients and add the hot stock to loosen. Taste and season. To make the dirty rice, brown the meat in the butter for 10 minutes to colour and cook. Remove from the pan. Add the onions, celery garlic and peppers…cook 15 minutes or so to soften before adding the spices, fry until aromatic. Add the rice and the meat back in. Taste , season if needed, stir in the parsley and serve with a few slugs of Tabasco. Serve the fried chicken in a bowl and top with the mix of red and green chillies. Serve the potato salad and dirty rice in separate bowls and family serve. To make the friend chicken, • Pre-heat a deep fat fryer to 180C.. Mix the hot sauce into the buttermilk and toss the jointed chicken in with the garlic, onion powder, fried thyme, mustard powder and dried oregano. Cover and marinade in the fridge overnight. To make the friend chicken, • Pre-heat a deep fat fryer to 180C.. Mix the hot sauce into the buttermilk and toss the jointed chicken in with the garlic, onion powder, fried thyme, mustard powder and dried oregano. Cover and marinade in the fridge overnight. Mix the two flours with the salt, pepper and paprika. Mix the two flours with the salt, pepper and paprika. Remove the chicken and toss in the flour. Remove the chicken and toss in the flour. Deep fry for 8-10 minutes, or until cooked through. Mix the chillies together and set to one side. Deep fry for 8-10 minutes, or until cooked through. Mix the chillies together and set to one side. To make the potato salad, fill a deep pan with salted water and bring to the boil. Boil the potatoes until tender, strain and allow to cool. To make the potato salad, fill a deep pan with salted water and bring to the boil. Boil the potatoes until tender, strain and allow to cool. In a bowl, toss the potatoes with all the remaining ingredients and add the hot stock to loosen. Taste and season. In a bowl, toss the potatoes with all the remaining ingredients and add the hot stock to loosen. Taste and season. To make the dirty rice, brown the meat in the butter for 10 minutes to colour and cook. Remove from the pan. Add the onions, celery garlic and peppers…cook 15 minutes or so to soften before adding the spices, fry until aromatic. Add the rice and the meat back in. Taste , season if needed, stir in the parsley and serve with a few slugs of Tabasco. To make the dirty rice, brown the meat in the butter for 10 minutes to colour and cook. Remove from the pan. Add the onions, celery garlic and peppers…cook 15 minutes or so to soften before adding the spices, fry until aromatic. Add the rice and the meat back in. Taste , season if needed, stir in the parsley and serve with a few slugs of Tabasco. Serve the fried chicken in a bowl and top with the mix of red and green chillies. Serve the potato salad and dirty rice in separate bowls and family serve. Serve the fried chicken in a bowl and top with the mix of red and green chillies. Serve the potato salad and dirty rice in separate bowls and family serve. | {
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"title": "Fried chicken, potato salad and dirty rice recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_chicken_potato_41934_16x9.jpg Chicken, potato salad and fragrant rice. A match made in heaven. 3–4 tbsp franks hot sauce250ml/9fl oz buttermilk 1 whole chicken, jointed 2 tsp garlic powder 2 tsp onion powder2 tsp dried thyme 3 tsp mustard powder 2 tsp dried oregano 200g/7oz plain flour 100g/3½oz cornflour 2 tsp fine salt2 tsp black pepper2 tsp smoked paprika 1 red chilli, deseeded and finely chopped1 green chilli, deseeded and finely chopped 3–4 tbsp franks hot sauce 250ml/9fl oz buttermilk 1 whole chicken, jointed 2 tsp garlic powder 2 tsp onion powder 2 tsp dried thyme 3 tsp mustard powder 2 tsp dried oregano 200g/7oz plain flour 100g/3½oz cornflour 2 tsp fine salt 2 tsp black pepper 2 tsp smoked paprika 1 red chilli, deseeded and finely chopped 1 green chilli, deseeded and finely chopped 3 large potatoes, peeled and diced 250ml/9fl oz mayonnaise1 tbsp white wine vinegar 1 tbsp American mustard1 tsp salt ¼ tsp white pepper2 stalks celery, finely chopped 1 onion, chopped3 hard boiled eggs, roughly chopped50–100ml/2–3½fl oz chicken broth, warm 3 large potatoes, peeled and diced 250ml/9fl oz mayonnaise 1 tbsp white wine vinegar 1 tbsp American mustard 1 tsp salt ¼ tsp white pepper 2 stalks celery, finely chopped 1 onion, chopped 3 hard boiled eggs, roughly chopped 50–100ml/2–3½fl oz chicken broth, warm 250g/9oz beef mince 250g/9oz minced pork 50g/1¾oz unsalted butter 1 onion, chopped2 celery sticks, chopped 6 garlic cloves, crushed 1 green pepper, chopped1 tbsp chopped thyme 2–4 tsp Cajun seasoning 2 bay leaves2 packets cooked white ricepinch salt1 bunch parsley, choppedTabasco sauce, for serving 250g/9oz beef mince 250g/9oz minced pork 50g/1¾oz unsalted butter 1 onion, chopped 2 celery sticks, chopped 6 garlic cloves, crushed 1 green pepper, chopped 1 tbsp chopped thyme 2–4 tsp Cajun seasoning 2 bay leaves 2 packets cooked white rice pinch salt 1 bunch parsley, chopped Tabasco sauce, for serving Method To make the friend chicken, • Pre-heat a deep fat fryer to 180C.. Mix the hot sauce into the buttermilk and toss the jointed chicken in with the garlic, onion powder, fried thyme, mustard powder and dried oregano. Cover and marinade in the fridge overnight. Mix the two flours with the salt, pepper and paprika. Remove the chicken and toss in the flour.Deep fry for 8-10 minutes, or until cooked through. Mix the chillies together and set to one side.To make the potato salad, fill a deep pan with salted water and bring to the boil. Boil the potatoes until tender, strain and allow to cool.In a bowl, toss the potatoes with all the remaining ingredients and add the hot stock to loosen. Taste and season. To make the dirty rice, brown the meat in the butter for 10 minutes to colour and cook. Remove from the pan. Add the onions, celery garlic and peppers…cook 15 minutes or so to soften before adding the spices, fry until aromatic. Add the rice and the meat back in. Taste , season if needed, stir in the parsley and serve with a few slugs of Tabasco. Serve the fried chicken in a bowl and top with the mix of red and green chillies. Serve the potato salad and dirty rice in separate bowls and family serve. To make the friend chicken, • Pre-heat a deep fat fryer to 180C.. Mix the hot sauce into the buttermilk and toss the jointed chicken in with the garlic, onion powder, fried thyme, mustard powder and dried oregano. Cover and marinade in the fridge overnight. To make the friend chicken, • Pre-heat a deep fat fryer to 180C.. Mix the hot sauce into the buttermilk and toss the jointed chicken in with the garlic, onion powder, fried thyme, mustard powder and dried oregano. Cover and marinade in the fridge overnight. Mix the two flours with the salt, pepper and paprika. Mix the two flours with the salt, pepper and paprika. Remove the chicken and toss in the flour. Remove the chicken and toss in the flour. Deep fry for 8-10 minutes, or until cooked through. Mix the chillies together and set to one side. Deep fry for 8-10 minutes, or until cooked through. Mix the chillies together and set to one side. To make the potato salad, fill a deep pan with salted water and bring to the boil. Boil the potatoes until tender, strain and allow to cool. To make the potato salad, fill a deep pan with salted water and bring to the boil. Boil the potatoes until tender, strain and allow to cool. In a bowl, toss the potatoes with all the remaining ingredients and add the hot stock to loosen. Taste and season. In a bowl, toss the potatoes with all the remaining ingredients and add the hot stock to loosen. Taste and season. To make the dirty rice, brown the meat in the butter for 10 minutes to colour and cook. Remove from the pan. Add the onions, celery garlic and peppers…cook 15 minutes or so to soften before adding the spices, fry until aromatic. Add the rice and the meat back in. Taste , season if needed, stir in the parsley and serve with a few slugs of Tabasco. To make the dirty rice, brown the meat in the butter for 10 minutes to colour and cook. Remove from the pan. Add the onions, celery garlic and peppers…cook 15 minutes or so to soften before adding the spices, fry until aromatic. Add the rice and the meat back in. Taste , season if needed, stir in the parsley and serve with a few slugs of Tabasco. Serve the fried chicken in a bowl and top with the mix of red and green chillies. Serve the potato salad and dirty rice in separate bowls and family serve. Serve the fried chicken in a bowl and top with the mix of red and green chillies. Serve the potato salad and dirty rice in separate bowls and family serve."
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} | ed0090c4f38725d7a720ab49c1b74a03fc321f523c6cdcdf81d169feae2a92a3 | Southern-fried buttermilk chicken recipe
Whisk the buttermilk and salt in a bowl until combined. Add the chicken pieces and mix until coated in the buttermilk. Cover and chill in the fridge for at least 4 hours, and preferably overnight.When the chicken has soaked in the buttermilk, remove the bowl from the fridge to allow it to return to room temperature before cooking. Preheat the oven to 200C/180C Fan/Gas 6.Mix the flour, lemon zest and all of the spices in a bowl until well combined. Lift the chicken pieces out of the buttermilk, scraping off as much of the mixture as you can, then roll them in the spiced flour until completely coated.Heat the oil in a large, heavy-based, ovenproof frying pan to a depth of 1cm/½in, until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Add the chicken pieces to the hot oil, in batches, placing them skin-side down. Fry for 2-3 minutes on each side, or until golden-brown all over. Transfer the pan to the oven and continue to cook for 12-15 minutes, or until the chicken is cooked through and the skin is crisp. (The chicken is cooked through if the juices run clear when the chicken is pierced in the thickest part with a skewer.) Remove from the pan using tongs and set aside to drain on kitchen paper. Keep warm. Cook the remaining batch of chicken pieces in the same way.Meanwhile, for the salsa, heat the sugar in a heavy-based frying pan over a high heat, without stirring, until it melts to form a golden-brown caramel. Swirl the pan occasionally to stop the caramel from catching on the bottom of the pan. Add the chopped tomatoes to the pan, stir to coat them in the caramel, and cook for 1-2 minutes, or until just softened.Add the chillies, sweetcorn, red wine vinegar and lime juice and continue to cook for 6-8 minutes, or until the tomato has completely broken down. Stir in the parsley, then season, to taste, with salt and freshly ground black pepper.To serve, pile the chicken pieces onto a serving platter. Serve the salsa in a bowl alongside. Whisk the buttermilk and salt in a bowl until combined. Add the chicken pieces and mix until coated in the buttermilk. Cover and chill in the fridge for at least 4 hours, and preferably overnight. Whisk the buttermilk and salt in a bowl until combined. Add the chicken pieces and mix until coated in the buttermilk. Cover and chill in the fridge for at least 4 hours, and preferably overnight. When the chicken has soaked in the buttermilk, remove the bowl from the fridge to allow it to return to room temperature before cooking. Preheat the oven to 200C/180C Fan/Gas 6. When the chicken has soaked in the buttermilk, remove the bowl from the fridge to allow it to return to room temperature before cooking. Preheat the oven to 200C/180C Fan/Gas 6. Mix the flour, lemon zest and all of the spices in a bowl until well combined. Mix the flour, lemon zest and all of the spices in a bowl until well combined. Lift the chicken pieces out of the buttermilk, scraping off as much of the mixture as you can, then roll them in the spiced flour until completely coated. Lift the chicken pieces out of the buttermilk, scraping off as much of the mixture as you can, then roll them in the spiced flour until completely coated. Heat the oil in a large, heavy-based, ovenproof frying pan to a depth of 1cm/½in, until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Heat the oil in a large, heavy-based, ovenproof frying pan to a depth of 1cm/½in, until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Add the chicken pieces to the hot oil, in batches, placing them skin-side down. Fry for 2-3 minutes on each side, or until golden-brown all over. Add the chicken pieces to the hot oil, in batches, placing them skin-side down. Fry for 2-3 minutes on each side, or until golden-brown all over. Transfer the pan to the oven and continue to cook for 12-15 minutes, or until the chicken is cooked through and the skin is crisp. (The chicken is cooked through if the juices run clear when the chicken is pierced in the thickest part with a skewer.) Remove from the pan using tongs and set aside to drain on kitchen paper. Keep warm. Transfer the pan to the oven and continue to cook for 12-15 minutes, or until the chicken is cooked through and the skin is crisp. (The chicken is cooked through if the juices run clear when the chicken is pierced in the thickest part with a skewer.) Remove from the pan using tongs and set aside to drain on kitchen paper. Keep warm. Cook the remaining batch of chicken pieces in the same way. Cook the remaining batch of chicken pieces in the same way. Meanwhile, for the salsa, heat the sugar in a heavy-based frying pan over a high heat, without stirring, until it melts to form a golden-brown caramel. Swirl the pan occasionally to stop the caramel from catching on the bottom of the pan. Meanwhile, for the salsa, heat the sugar in a heavy-based frying pan over a high heat, without stirring, until it melts to form a golden-brown caramel. Swirl the pan occasionally to stop the caramel from catching on the bottom of the pan. Add the chopped tomatoes to the pan, stir to coat them in the caramel, and cook for 1-2 minutes, or until just softened. Add the chopped tomatoes to the pan, stir to coat them in the caramel, and cook for 1-2 minutes, or until just softened. Add the chillies, sweetcorn, red wine vinegar and lime juice and continue to cook for 6-8 minutes, or until the tomato has completely broken down. Stir in the parsley, then season, to taste, with salt and freshly ground black pepper. Add the chillies, sweetcorn, red wine vinegar and lime juice and continue to cook for 6-8 minutes, or until the tomato has completely broken down. Stir in the parsley, then season, to taste, with salt and freshly ground black pepper. To serve, pile the chicken pieces onto a serving platter. Serve the salsa in a bowl alongside. To serve, pile the chicken pieces onto a serving platter. Serve the salsa in a bowl alongside. | {
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"title": "Southern-fried buttermilk chicken recipe",
"content": "Whisk the buttermilk and salt in a bowl until combined. Add the chicken pieces and mix until coated in the buttermilk. Cover and chill in the fridge for at least 4 hours, and preferably overnight.When the chicken has soaked in the buttermilk, remove the bowl from the fridge to allow it to return to room temperature before cooking. Preheat the oven to 200C/180C Fan/Gas 6.Mix the flour, lemon zest and all of the spices in a bowl until well combined. Lift the chicken pieces out of the buttermilk, scraping off as much of the mixture as you can, then roll them in the spiced flour until completely coated.Heat the oil in a large, heavy-based, ovenproof frying pan to a depth of 1cm/½in, until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Add the chicken pieces to the hot oil, in batches, placing them skin-side down. Fry for 2-3 minutes on each side, or until golden-brown all over. Transfer the pan to the oven and continue to cook for 12-15 minutes, or until the chicken is cooked through and the skin is crisp. (The chicken is cooked through if the juices run clear when the chicken is pierced in the thickest part with a skewer.) Remove from the pan using tongs and set aside to drain on kitchen paper. Keep warm. Cook the remaining batch of chicken pieces in the same way.Meanwhile, for the salsa, heat the sugar in a heavy-based frying pan over a high heat, without stirring, until it melts to form a golden-brown caramel. Swirl the pan occasionally to stop the caramel from catching on the bottom of the pan. Add the chopped tomatoes to the pan, stir to coat them in the caramel, and cook for 1-2 minutes, or until just softened.Add the chillies, sweetcorn, red wine vinegar and lime juice and continue to cook for 6-8 minutes, or until the tomato has completely broken down. Stir in the parsley, then season, to taste, with salt and freshly ground black pepper.To serve, pile the chicken pieces onto a serving platter. Serve the salsa in a bowl alongside. Whisk the buttermilk and salt in a bowl until combined. Add the chicken pieces and mix until coated in the buttermilk. Cover and chill in the fridge for at least 4 hours, and preferably overnight. Whisk the buttermilk and salt in a bowl until combined. Add the chicken pieces and mix until coated in the buttermilk. Cover and chill in the fridge for at least 4 hours, and preferably overnight. When the chicken has soaked in the buttermilk, remove the bowl from the fridge to allow it to return to room temperature before cooking. Preheat the oven to 200C/180C Fan/Gas 6. When the chicken has soaked in the buttermilk, remove the bowl from the fridge to allow it to return to room temperature before cooking. Preheat the oven to 200C/180C Fan/Gas 6. Mix the flour, lemon zest and all of the spices in a bowl until well combined. Mix the flour, lemon zest and all of the spices in a bowl until well combined. Lift the chicken pieces out of the buttermilk, scraping off as much of the mixture as you can, then roll them in the spiced flour until completely coated. Lift the chicken pieces out of the buttermilk, scraping off as much of the mixture as you can, then roll them in the spiced flour until completely coated. Heat the oil in a large, heavy-based, ovenproof frying pan to a depth of 1cm/½in, until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Heat the oil in a large, heavy-based, ovenproof frying pan to a depth of 1cm/½in, until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Add the chicken pieces to the hot oil, in batches, placing them skin-side down. Fry for 2-3 minutes on each side, or until golden-brown all over. Add the chicken pieces to the hot oil, in batches, placing them skin-side down. Fry for 2-3 minutes on each side, or until golden-brown all over. Transfer the pan to the oven and continue to cook for 12-15 minutes, or until the chicken is cooked through and the skin is crisp. (The chicken is cooked through if the juices run clear when the chicken is pierced in the thickest part with a skewer.) Remove from the pan using tongs and set aside to drain on kitchen paper. Keep warm. Transfer the pan to the oven and continue to cook for 12-15 minutes, or until the chicken is cooked through and the skin is crisp. (The chicken is cooked through if the juices run clear when the chicken is pierced in the thickest part with a skewer.) Remove from the pan using tongs and set aside to drain on kitchen paper. Keep warm. Cook the remaining batch of chicken pieces in the same way. Cook the remaining batch of chicken pieces in the same way. Meanwhile, for the salsa, heat the sugar in a heavy-based frying pan over a high heat, without stirring, until it melts to form a golden-brown caramel. Swirl the pan occasionally to stop the caramel from catching on the bottom of the pan. Meanwhile, for the salsa, heat the sugar in a heavy-based frying pan over a high heat, without stirring, until it melts to form a golden-brown caramel. Swirl the pan occasionally to stop the caramel from catching on the bottom of the pan. Add the chopped tomatoes to the pan, stir to coat them in the caramel, and cook for 1-2 minutes, or until just softened. Add the chopped tomatoes to the pan, stir to coat them in the caramel, and cook for 1-2 minutes, or until just softened. Add the chillies, sweetcorn, red wine vinegar and lime juice and continue to cook for 6-8 minutes, or until the tomato has completely broken down. Stir in the parsley, then season, to taste, with salt and freshly ground black pepper. Add the chillies, sweetcorn, red wine vinegar and lime juice and continue to cook for 6-8 minutes, or until the tomato has completely broken down. Stir in the parsley, then season, to taste, with salt and freshly ground black pepper. To serve, pile the chicken pieces onto a serving platter. Serve the salsa in a bowl alongside. To serve, pile the chicken pieces onto a serving platter. Serve the salsa in a bowl alongside."
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} | 076ec7e444fabf50803baca52d85d48eac57cda15ed6de24365a8379b6ffcf63 | Chicken curry (shorshe murgi) recipe
An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shorshe_murgi_22125_16x9.jpg Shorshe murgi is a curry with big, bold flavours. Serve with yoghurt and flatbreads for a great weekend dish. 1kg/2lb 4oz chicken pieces, bone-in, skinned1 tsp salt 1kg/2lb 4oz chicken pieces, bone-in, skinned 1 tsp salt ½ lemon, juice only½ tsp chilli powder ½ tsp ground turmeric1 tsp oil ½ lemon, juice only ½ tsp chilli powder ½ tsp ground turmeric 1 tsp oil 1 large onion, chopped4 garlic cloves, grated5cm/2in piece fresh root ginger, grated 1 large onion, chopped 4 garlic cloves, grated 5cm/2in piece fresh root ginger, grated 2 tbsp yellow or brown mustard seeds, soaked for 30 minutes, drained2 green chillies, trimmed 2 tbsp yellow or brown mustard seeds, soaked for 30 minutes, drained 2 green chillies, trimmed 1 tbsp vegetable oil½ tsp nigella seeds2 black cardamom pods, crushed3cm/1¼in piece cinnamon stick4 cloves2 green chillies, slit lengthways green chillies, thinly sliced, to serve1 bunch fresh coriander leaves, to serve 1 tbsp vegetable oil ½ tsp nigella seeds 2 black cardamom pods, crushed 3cm/1¼in piece cinnamon stick 4 cloves 2 green chillies, slit lengthways green chillies, thinly sliced, to serve 1 bunch fresh coriander leaves, to serve Method Put the chicken in a bowl and season with a teaspoon of salt. Add the lemon juice, chilli powder, turmeric and oil. Rub everything into the chicken and then leave to marinate in the fridge for 10 minutes while you make the pastes.For the garlic and ginger paste, put the onion, garlic, ginger and a splash of water in a food processor and blitz until fairly smooth. For the mustard paste, put the mustard seeds and chillies in a food processor and blitz with just enough water to make a paste.For the curry, heat the vegetable oil in a large frying pan. When hot, add all the whole spices and cook until the nigella seeds start to splutter. Immediately add the garlic and ginger paste and cook for a few minutes, until the paste starts to separate.Add the chicken and turn so it is well coated with the paste and spices. Cook over a medium heat for 15 minutes, turning the chicken regularly.Add the mustard paste and 300ml/10fl oz water. Simmer until the sauce is thick enough to coat the chicken and the chicken is cooked through. Serve garnished with the green chillies and coriander. Put the chicken in a bowl and season with a teaspoon of salt. Add the lemon juice, chilli powder, turmeric and oil. Rub everything into the chicken and then leave to marinate in the fridge for 10 minutes while you make the pastes. Put the chicken in a bowl and season with a teaspoon of salt. Add the lemon juice, chilli powder, turmeric and oil. Rub everything into the chicken and then leave to marinate in the fridge for 10 minutes while you make the pastes. For the garlic and ginger paste, put the onion, garlic, ginger and a splash of water in a food processor and blitz until fairly smooth. For the mustard paste, put the mustard seeds and chillies in a food processor and blitz with just enough water to make a paste. For the garlic and ginger paste, put the onion, garlic, ginger and a splash of water in a food processor and blitz until fairly smooth. For the mustard paste, put the mustard seeds and chillies in a food processor and blitz with just enough water to make a paste. For the curry, heat the vegetable oil in a large frying pan. When hot, add all the whole spices and cook until the nigella seeds start to splutter. Immediately add the garlic and ginger paste and cook for a few minutes, until the paste starts to separate. For the curry, heat the vegetable oil in a large frying pan. When hot, add all the whole spices and cook until the nigella seeds start to splutter. Immediately add the garlic and ginger paste and cook for a few minutes, until the paste starts to separate. Add the chicken and turn so it is well coated with the paste and spices. Cook over a medium heat for 15 minutes, turning the chicken regularly. Add the chicken and turn so it is well coated with the paste and spices. Cook over a medium heat for 15 minutes, turning the chicken regularly. Add the mustard paste and 300ml/10fl oz water. Simmer until the sauce is thick enough to coat the chicken and the chicken is cooked through. Serve garnished with the green chillies and coriander. Add the mustard paste and 300ml/10fl oz water. Simmer until the sauce is thick enough to coat the chicken and the chicken is cooked through. Serve garnished with the green chillies and coriander. | {
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"content": "An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/shorshe_murgi_22125_16x9.jpg Shorshe murgi is a curry with big, bold flavours. Serve with yoghurt and flatbreads for a great weekend dish. 1kg/2lb 4oz chicken pieces, bone-in, skinned1 tsp salt 1kg/2lb 4oz chicken pieces, bone-in, skinned 1 tsp salt ½ lemon, juice only½ tsp chilli powder ½ tsp ground turmeric1 tsp oil ½ lemon, juice only ½ tsp chilli powder ½ tsp ground turmeric 1 tsp oil 1 large onion, chopped4 garlic cloves, grated5cm/2in piece fresh root ginger, grated 1 large onion, chopped 4 garlic cloves, grated 5cm/2in piece fresh root ginger, grated 2 tbsp yellow or brown mustard seeds, soaked for 30 minutes, drained2 green chillies, trimmed 2 tbsp yellow or brown mustard seeds, soaked for 30 minutes, drained 2 green chillies, trimmed 1 tbsp vegetable oil½ tsp nigella seeds2 black cardamom pods, crushed3cm/1¼in piece cinnamon stick4 cloves2 green chillies, slit lengthways green chillies, thinly sliced, to serve1 bunch fresh coriander leaves, to serve 1 tbsp vegetable oil ½ tsp nigella seeds 2 black cardamom pods, crushed 3cm/1¼in piece cinnamon stick 4 cloves 2 green chillies, slit lengthways green chillies, thinly sliced, to serve 1 bunch fresh coriander leaves, to serve Method Put the chicken in a bowl and season with a teaspoon of salt. Add the lemon juice, chilli powder, turmeric and oil. Rub everything into the chicken and then leave to marinate in the fridge for 10 minutes while you make the pastes.For the garlic and ginger paste, put the onion, garlic, ginger and a splash of water in a food processor and blitz until fairly smooth. For the mustard paste, put the mustard seeds and chillies in a food processor and blitz with just enough water to make a paste.For the curry, heat the vegetable oil in a large frying pan. When hot, add all the whole spices and cook until the nigella seeds start to splutter. Immediately add the garlic and ginger paste and cook for a few minutes, until the paste starts to separate.Add the chicken and turn so it is well coated with the paste and spices. Cook over a medium heat for 15 minutes, turning the chicken regularly.Add the mustard paste and 300ml/10fl oz water. Simmer until the sauce is thick enough to coat the chicken and the chicken is cooked through. Serve garnished with the green chillies and coriander. Put the chicken in a bowl and season with a teaspoon of salt. Add the lemon juice, chilli powder, turmeric and oil. Rub everything into the chicken and then leave to marinate in the fridge for 10 minutes while you make the pastes. Put the chicken in a bowl and season with a teaspoon of salt. Add the lemon juice, chilli powder, turmeric and oil. Rub everything into the chicken and then leave to marinate in the fridge for 10 minutes while you make the pastes. For the garlic and ginger paste, put the onion, garlic, ginger and a splash of water in a food processor and blitz until fairly smooth. For the mustard paste, put the mustard seeds and chillies in a food processor and blitz with just enough water to make a paste. For the garlic and ginger paste, put the onion, garlic, ginger and a splash of water in a food processor and blitz until fairly smooth. For the mustard paste, put the mustard seeds and chillies in a food processor and blitz with just enough water to make a paste. For the curry, heat the vegetable oil in a large frying pan. When hot, add all the whole spices and cook until the nigella seeds start to splutter. Immediately add the garlic and ginger paste and cook for a few minutes, until the paste starts to separate. For the curry, heat the vegetable oil in a large frying pan. When hot, add all the whole spices and cook until the nigella seeds start to splutter. Immediately add the garlic and ginger paste and cook for a few minutes, until the paste starts to separate. Add the chicken and turn so it is well coated with the paste and spices. Cook over a medium heat for 15 minutes, turning the chicken regularly. Add the chicken and turn so it is well coated with the paste and spices. Cook over a medium heat for 15 minutes, turning the chicken regularly. Add the mustard paste and 300ml/10fl oz water. Simmer until the sauce is thick enough to coat the chicken and the chicken is cooked through. Serve garnished with the green chillies and coriander. Add the mustard paste and 300ml/10fl oz water. Simmer until the sauce is thick enough to coat the chicken and the chicken is cooked through. Serve garnished with the green chillies and coriander."
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} | 485432e248bff57642ec4bc9e99f4d4003814c482300f96fdc74a45e242c07c8 | Indian spiced chicken wings recipe
Indian spiced chicken wings and bhel puri potato skins An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian_spiced_chicken_36144_16x9.jpg Crispy wings are served with bhel puri potato skins ,an Indian style spiced crunchy filled potato skins. 1kg/2lb 4oz chicken wings (drum and flat only, tips removed)2 tbsp crushed fresh root ginger1 tbsp crushed garlic½ tbsp ground turmeric1 tbsp fenugreek2 tbsp Kashmiri chilli powder2 tsp garam masala200ml/7fl oz thick Greek-style yoghurt2 lemons, juice only 1kg/2lb 4oz chicken wings (drum and flat only, tips removed) 2 tbsp crushed fresh root ginger 1 tbsp crushed garlic ½ tbsp ground turmeric 1 tbsp fenugreek 2 tbsp Kashmiri chilli powder 2 tsp garam masala 200ml/7fl oz thick Greek-style yoghurt 2 lemons, juice only 2 tbsp chopped fresh coriander2 sliced crisp fried red chillies4 crisp fried garlic cloves3 thinly sliced and crisp fried okrapacket of sev 2 tbsp chopped fresh coriander 2 sliced crisp fried red chillies 4 crisp fried garlic cloves 3 thinly sliced and crisp fried okra packet of sev 10 dried Kashmiri red chillies, stems removed6 whole garlic cloves, peeled1 tbsp oilpinch salt 10 dried Kashmiri red chillies, stems removed 6 whole garlic cloves, peeled 1 tbsp oil pinch salt 2 potatoes, skins on2 tbsp vegetable oil, to fry2 tbsp debai marsala100g/3½oz chickpeas 2 tbsp tamarind sauce½ red onion, chopped1 tbsp chopped fresh coriander20g/¾oz Bombay mix20g/¾oz puffed rice40g/1½oz pomegranate seeds1 lime, juice only 2 potatoes, skins on 2 tbsp vegetable oil, to fry 2 tbsp debai marsala 100g/3½oz chickpeas 2 tbsp tamarind sauce ½ red onion, chopped 1 tbsp chopped fresh coriander 20g/¾oz Bombay mix 20g/¾oz puffed rice 40g/1½oz pomegranate seeds 1 lime, juice only 2 tbsp pomegranate seeds1 tbsp fresh chopped coriander 2 tbsp pomegranate seeds 1 tbsp fresh chopped coriander Method Place the ginger, garlic, turmeric, fenugreek leaves, chilli powder, garam masala, yoghurt and lemon juice in a large bowl and mix to combine. Add the chicken wings and leave to marinade in the fridge for at least 2 hours. Preheat the oven to 200C/180C Fan/Gas 6.Place the marinated chicken wings into a lined baking tray and place in the oven for 30–40 minutes. To make the wings garnish, mix all the ingredients together and sprinkle over the finished wings.To make the chilli chutney, soak the dried chillies in a bowl of just-boiled water to soften. Drain, then transfer the chillies to a food processor along with the remaining ingredients and blend into a paste.To make the bhel puri potato skins, pre-heat the oven to 200C/180C Fan/Gas 6Mix the oil and marsala together in a bowl and rub the mix all over the potatoes. Place on a baking tray and cook for 50 minutes to an hour, depending on the size of the potatoes. Once cooked and cool enough to handle. Cut in half and scoop out the potato, leaving the shell intact. Place the potato in a bowl and mash with a fork. Add the remaining ingredients and mix to combine. Scoop the mix back into the potato skins and place back in the oven for 15–20 minutes.Spoon the chilli chutney onto a serving plate and top with the cooked potato skins. Garnish with the pomegranate and chopped coriander. Serve the potato skins and spiced chicken wings together. Place the ginger, garlic, turmeric, fenugreek leaves, chilli powder, garam masala, yoghurt and lemon juice in a large bowl and mix to combine. Add the chicken wings and leave to marinade in the fridge for at least 2 hours. Place the ginger, garlic, turmeric, fenugreek leaves, chilli powder, garam masala, yoghurt and lemon juice in a large bowl and mix to combine. Add the chicken wings and leave to marinade in the fridge for at least 2 hours. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the marinated chicken wings into a lined baking tray and place in the oven for 30–40 minutes. Place the marinated chicken wings into a lined baking tray and place in the oven for 30–40 minutes. To make the wings garnish, mix all the ingredients together and sprinkle over the finished wings. To make the wings garnish, mix all the ingredients together and sprinkle over the finished wings. To make the chilli chutney, soak the dried chillies in a bowl of just-boiled water to soften. Drain, then transfer the chillies to a food processor along with the remaining ingredients and blend into a paste. To make the chilli chutney, soak the dried chillies in a bowl of just-boiled water to soften. Drain, then transfer the chillies to a food processor along with the remaining ingredients and blend into a paste. To make the bhel puri potato skins, pre-heat the oven to 200C/180C Fan/Gas 6 To make the bhel puri potato skins, pre-heat the oven to 200C/180C Fan/Gas 6 Mix the oil and marsala together in a bowl and rub the mix all over the potatoes. Mix the oil and marsala together in a bowl and rub the mix all over the potatoes. Place on a baking tray and cook for 50 minutes to an hour, depending on the size of the potatoes. Place on a baking tray and cook for 50 minutes to an hour, depending on the size of the potatoes. Once cooked and cool enough to handle. Cut in half and scoop out the potato, leaving the shell intact. Place the potato in a bowl and mash with a fork. Once cooked and cool enough to handle. Cut in half and scoop out the potato, leaving the shell intact. Place the potato in a bowl and mash with a fork. Add the remaining ingredients and mix to combine. Scoop the mix back into the potato skins and place back in the oven for 15–20 minutes. Add the remaining ingredients and mix to combine. Scoop the mix back into the potato skins and place back in the oven for 15–20 minutes. Spoon the chilli chutney onto a serving plate and top with the cooked potato skins. Garnish with the pomegranate and chopped coriander. Spoon the chilli chutney onto a serving plate and top with the cooked potato skins. Garnish with the pomegranate and chopped coriander. Serve the potato skins and spiced chicken wings together. Serve the potato skins and spiced chicken wings together. Recipe tips Serve the wings with more yoghurt spiced with garlic and mint, if needed, to cool them down! | {
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"content": "Indian spiced chicken wings and bhel puri potato skins An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian_spiced_chicken_36144_16x9.jpg Crispy wings are served with bhel puri potato skins ,an Indian style spiced crunchy filled potato skins. 1kg/2lb 4oz chicken wings (drum and flat only, tips removed)2 tbsp crushed fresh root ginger1 tbsp crushed garlic½ tbsp ground turmeric1 tbsp fenugreek2 tbsp Kashmiri chilli powder2 tsp garam masala200ml/7fl oz thick Greek-style yoghurt2 lemons, juice only 1kg/2lb 4oz chicken wings (drum and flat only, tips removed) 2 tbsp crushed fresh root ginger 1 tbsp crushed garlic ½ tbsp ground turmeric 1 tbsp fenugreek 2 tbsp Kashmiri chilli powder 2 tsp garam masala 200ml/7fl oz thick Greek-style yoghurt 2 lemons, juice only 2 tbsp chopped fresh coriander2 sliced crisp fried red chillies4 crisp fried garlic cloves3 thinly sliced and crisp fried okrapacket of sev 2 tbsp chopped fresh coriander 2 sliced crisp fried red chillies 4 crisp fried garlic cloves 3 thinly sliced and crisp fried okra packet of sev 10 dried Kashmiri red chillies, stems removed6 whole garlic cloves, peeled1 tbsp oilpinch salt 10 dried Kashmiri red chillies, stems removed 6 whole garlic cloves, peeled 1 tbsp oil pinch salt 2 potatoes, skins on2 tbsp vegetable oil, to fry2 tbsp debai marsala100g/3½oz chickpeas 2 tbsp tamarind sauce½ red onion, chopped1 tbsp chopped fresh coriander20g/¾oz Bombay mix20g/¾oz puffed rice40g/1½oz pomegranate seeds1 lime, juice only 2 potatoes, skins on 2 tbsp vegetable oil, to fry 2 tbsp debai marsala 100g/3½oz chickpeas 2 tbsp tamarind sauce ½ red onion, chopped 1 tbsp chopped fresh coriander 20g/¾oz Bombay mix 20g/¾oz puffed rice 40g/1½oz pomegranate seeds 1 lime, juice only 2 tbsp pomegranate seeds1 tbsp fresh chopped coriander 2 tbsp pomegranate seeds 1 tbsp fresh chopped coriander Method Place the ginger, garlic, turmeric, fenugreek leaves, chilli powder, garam masala, yoghurt and lemon juice in a large bowl and mix to combine. Add the chicken wings and leave to marinade in the fridge for at least 2 hours. Preheat the oven to 200C/180C Fan/Gas 6.Place the marinated chicken wings into a lined baking tray and place in the oven for 30–40 minutes. To make the wings garnish, mix all the ingredients together and sprinkle over the finished wings.To make the chilli chutney, soak the dried chillies in a bowl of just-boiled water to soften. Drain, then transfer the chillies to a food processor along with the remaining ingredients and blend into a paste.To make the bhel puri potato skins, pre-heat the oven to 200C/180C Fan/Gas 6Mix the oil and marsala together in a bowl and rub the mix all over the potatoes. Place on a baking tray and cook for 50 minutes to an hour, depending on the size of the potatoes. Once cooked and cool enough to handle. Cut in half and scoop out the potato, leaving the shell intact. Place the potato in a bowl and mash with a fork. Add the remaining ingredients and mix to combine. Scoop the mix back into the potato skins and place back in the oven for 15–20 minutes.Spoon the chilli chutney onto a serving plate and top with the cooked potato skins. Garnish with the pomegranate and chopped coriander. Serve the potato skins and spiced chicken wings together. Place the ginger, garlic, turmeric, fenugreek leaves, chilli powder, garam masala, yoghurt and lemon juice in a large bowl and mix to combine. Add the chicken wings and leave to marinade in the fridge for at least 2 hours. Place the ginger, garlic, turmeric, fenugreek leaves, chilli powder, garam masala, yoghurt and lemon juice in a large bowl and mix to combine. Add the chicken wings and leave to marinade in the fridge for at least 2 hours. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the marinated chicken wings into a lined baking tray and place in the oven for 30–40 minutes. Place the marinated chicken wings into a lined baking tray and place in the oven for 30–40 minutes. To make the wings garnish, mix all the ingredients together and sprinkle over the finished wings. To make the wings garnish, mix all the ingredients together and sprinkle over the finished wings. To make the chilli chutney, soak the dried chillies in a bowl of just-boiled water to soften. Drain, then transfer the chillies to a food processor along with the remaining ingredients and blend into a paste. To make the chilli chutney, soak the dried chillies in a bowl of just-boiled water to soften. Drain, then transfer the chillies to a food processor along with the remaining ingredients and blend into a paste. To make the bhel puri potato skins, pre-heat the oven to 200C/180C Fan/Gas 6 To make the bhel puri potato skins, pre-heat the oven to 200C/180C Fan/Gas 6 Mix the oil and marsala together in a bowl and rub the mix all over the potatoes. Mix the oil and marsala together in a bowl and rub the mix all over the potatoes. Place on a baking tray and cook for 50 minutes to an hour, depending on the size of the potatoes. Place on a baking tray and cook for 50 minutes to an hour, depending on the size of the potatoes. Once cooked and cool enough to handle. Cut in half and scoop out the potato, leaving the shell intact. Place the potato in a bowl and mash with a fork. Once cooked and cool enough to handle. Cut in half and scoop out the potato, leaving the shell intact. Place the potato in a bowl and mash with a fork. Add the remaining ingredients and mix to combine. Scoop the mix back into the potato skins and place back in the oven for 15–20 minutes. Add the remaining ingredients and mix to combine. Scoop the mix back into the potato skins and place back in the oven for 15–20 minutes. Spoon the chilli chutney onto a serving plate and top with the cooked potato skins. Garnish with the pomegranate and chopped coriander. Spoon the chilli chutney onto a serving plate and top with the cooked potato skins. Garnish with the pomegranate and chopped coriander. Serve the potato skins and spiced chicken wings together. Serve the potato skins and spiced chicken wings together. Recipe tips Serve the wings with more yoghurt spiced with garlic and mint, if needed, to cool them down!"
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} | e0eaebbcc52961794af96fed7efee55a783dc5e75a5a5018ed1dd2dc3e5ef8a7 | Oven-fried chicken recipe
An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ovenfriedchillichick_86437_16x9.jpg With its Indian-spiced marinade, this crispy oven-fried chicken recipe is so tasty and moreish without deep-fat frying. large knob fresh ginger, peeled and roughly chopped 2-3 garlic cloves, peeled and finely chopped2-4 green chillies, cut in half with the stalk, seeds and membranes removed 1 tsp salt, or to taste1 tsp garam masala1 tbsp lemon juice2 tbsp oil large knob fresh ginger, peeled and roughly chopped 2-3 garlic cloves, peeled and finely chopped 2-4 green chillies, cut in half with the stalk, seeds and membranes removed 1 tsp salt, or to taste 1 tsp garam masala 1 tbsp lemon juice 2 tbsp oil 800g/1lb 12oz chicken thighs or drumsticks, skin removed3 tbsp vegetable oil ¼ tsp salt ¼ tsp freshly ground black pepper ½ tsp ground cumin4 slices white bread, processed to crumbs in a food processor1-2 large free-range eggs, beaten1 lemon, to serve 800g/1lb 12oz chicken thighs or drumsticks, skin removed 3 tbsp vegetable oil ¼ tsp salt ¼ tsp freshly ground black pepper ½ tsp ground cumin 4 slices white bread, processed to crumbs in a food processor 1-2 large free-range eggs, beaten 1 lemon, to serve Method For the marinade, combine all the marinade ingredients in a pestle and mortar and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing.Preheat the oven to 225C/215C Fan/Gas 7. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200C/200C Fan/Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through.Place on a serving dish, cut the lemon into wedges and serve. For the marinade, combine all the marinade ingredients in a pestle and mortar and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing. For the marinade, combine all the marinade ingredients in a pestle and mortar and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing. Preheat the oven to 225C/215C Fan/Gas 7. Preheat the oven to 225C/215C Fan/Gas 7. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up. Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides. Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200C/200C Fan/Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200C/200C Fan/Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through. Place on a serving dish, cut the lemon into wedges and serve. Place on a serving dish, cut the lemon into wedges and serve. | {
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"title": "Oven-fried chicken recipe",
"content": "An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ovenfriedchillichick_86437_16x9.jpg With its Indian-spiced marinade, this crispy oven-fried chicken recipe is so tasty and moreish without deep-fat frying. large knob fresh ginger, peeled and roughly chopped 2-3 garlic cloves, peeled and finely chopped2-4 green chillies, cut in half with the stalk, seeds and membranes removed 1 tsp salt, or to taste1 tsp garam masala1 tbsp lemon juice2 tbsp oil large knob fresh ginger, peeled and roughly chopped 2-3 garlic cloves, peeled and finely chopped 2-4 green chillies, cut in half with the stalk, seeds and membranes removed 1 tsp salt, or to taste 1 tsp garam masala 1 tbsp lemon juice 2 tbsp oil 800g/1lb 12oz chicken thighs or drumsticks, skin removed3 tbsp vegetable oil ¼ tsp salt ¼ tsp freshly ground black pepper ½ tsp ground cumin4 slices white bread, processed to crumbs in a food processor1-2 large free-range eggs, beaten1 lemon, to serve 800g/1lb 12oz chicken thighs or drumsticks, skin removed 3 tbsp vegetable oil ¼ tsp salt ¼ tsp freshly ground black pepper ½ tsp ground cumin 4 slices white bread, processed to crumbs in a food processor 1-2 large free-range eggs, beaten 1 lemon, to serve Method For the marinade, combine all the marinade ingredients in a pestle and mortar and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing.Preheat the oven to 225C/215C Fan/Gas 7. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200C/200C Fan/Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through.Place on a serving dish, cut the lemon into wedges and serve. For the marinade, combine all the marinade ingredients in a pestle and mortar and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing. For the marinade, combine all the marinade ingredients in a pestle and mortar and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing. Preheat the oven to 225C/215C Fan/Gas 7. Preheat the oven to 225C/215C Fan/Gas 7. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up. Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides. Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200C/200C Fan/Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200C/200C Fan/Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through. Place on a serving dish, cut the lemon into wedges and serve. Place on a serving dish, cut the lemon into wedges and serve."
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} | 9909b0d7eb6db758ab33a66ecc528b1852e762943d9ed1b4eeea2e346ec7c150 | Black Forest chocolate sponge with blackberries recipe
An average of 4.3 out of 5 stars from 3 ratings This pretty desserts riffs on the classic Black Forest cake, but makes more elegant individual servings. A simple chocolate sponge is cut into discs and then layered with cream and blackberries. For this recipe you will need a 25x35cm/10x14in baking tray and a 9cm/3½in plain biscuit cutter (or similar). 200g/7oz plain flour200g/7oz caster sugar50g/1¾oz cocoa powder, sifted2 tsp baking powder¼ tsp fine sea salt 125ml/4fl oz full-fat milk2 medium free-range eggs 200g/7oz plain flour 200g/7oz caster sugar 50g/1¾oz cocoa powder, sifted 2 tsp baking powder ¼ tsp fine sea salt 125ml/4fl oz full-fat milk 2 medium free-range eggs 300g/10½oz frozen blackberries50g/1¾oz caster sugar 300g/10½oz frozen blackberries 50g/1¾oz caster sugar 200ml/7fl oz double cream1 tbsp icing sugar 200ml/7fl oz double cream 1 tbsp icing sugar 150ml/5fl oz double cream100g/3½oz dark cooking chocolate, broken into squares1 tsp vanilla extract 150ml/5fl oz double cream 100g/3½oz dark cooking chocolate, broken into squares 1 tsp vanilla extract Method Preheat the oven to 200C/180C Fan/Gas 6. Line a 25x35cm/10x14in baking tray with baking paper. For the chocolate sponge, put all the ingredients in a food processor and blitz to a smooth, thick batter. Spoon into the prepared tin and spread to the sides. Bake the cake for 10–12 minutes, or until risen and firm to the touch. Leave to cool for 10–15 minutes, then transfer to a board, still on the baking paper.Put the blackberries and sugar in a wide-based pan with a tablespoon water and cook over a medium heat for about 5 minutes, stirring occasionally until the blackberries are almost softened and releasing their juice. Drain in a sieve over a bowl and reserve the juice. For the whipped cream, whip the cream with the icing sugar until it stands in soft peaks when the whisk is removed from the bowl. Set aside.To make the chocolate sauce, heat the cream, chocolate and vanilla together in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is melted. Remove from the heat and stir until smooth.Cut the sponge cake into 8 rounds using an 9cm/3½in plain biscuit cutter. (Freeze any leftover cake for another day.) Place a round of sponge cake on each of four dessert plates, and drizzle with a little of the blackberry juices. Top with whipped cream and blackberries. Repeat the layers, finishing with cream and berries. Pour over the warm chocolate sauce just before serving. Preheat the oven to 200C/180C Fan/Gas 6. Line a 25x35cm/10x14in baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a 25x35cm/10x14in baking tray with baking paper. For the chocolate sponge, put all the ingredients in a food processor and blitz to a smooth, thick batter. For the chocolate sponge, put all the ingredients in a food processor and blitz to a smooth, thick batter. Spoon into the prepared tin and spread to the sides. Bake the cake for 10–12 minutes, or until risen and firm to the touch. Leave to cool for 10–15 minutes, then transfer to a board, still on the baking paper. Spoon into the prepared tin and spread to the sides. Bake the cake for 10–12 minutes, or until risen and firm to the touch. Leave to cool for 10–15 minutes, then transfer to a board, still on the baking paper. Put the blackberries and sugar in a wide-based pan with a tablespoon water and cook over a medium heat for about 5 minutes, stirring occasionally until the blackberries are almost softened and releasing their juice. Drain in a sieve over a bowl and reserve the juice. Put the blackberries and sugar in a wide-based pan with a tablespoon water and cook over a medium heat for about 5 minutes, stirring occasionally until the blackberries are almost softened and releasing their juice. Drain in a sieve over a bowl and reserve the juice. For the whipped cream, whip the cream with the icing sugar until it stands in soft peaks when the whisk is removed from the bowl. Set aside. For the whipped cream, whip the cream with the icing sugar until it stands in soft peaks when the whisk is removed from the bowl. Set aside. To make the chocolate sauce, heat the cream, chocolate and vanilla together in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is melted. Remove from the heat and stir until smooth. To make the chocolate sauce, heat the cream, chocolate and vanilla together in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is melted. Remove from the heat and stir until smooth. Cut the sponge cake into 8 rounds using an 9cm/3½in plain biscuit cutter. (Freeze any leftover cake for another day.) Cut the sponge cake into 8 rounds using an 9cm/3½in plain biscuit cutter. (Freeze any leftover cake for another day.) Place a round of sponge cake on each of four dessert plates, and drizzle with a little of the blackberry juices. Top with whipped cream and blackberries. Repeat the layers, finishing with cream and berries. Pour over the warm chocolate sauce just before serving. Place a round of sponge cake on each of four dessert plates, and drizzle with a little of the blackberry juices. Top with whipped cream and blackberries. Repeat the layers, finishing with cream and berries. Pour over the warm chocolate sauce just before serving. | {
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"title": "Black Forest chocolate sponge with blackberries recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings This pretty desserts riffs on the classic Black Forest cake, but makes more elegant individual servings. A simple chocolate sponge is cut into discs and then layered with cream and blackberries. For this recipe you will need a 25x35cm/10x14in baking tray and a 9cm/3½in plain biscuit cutter (or similar). 200g/7oz plain flour200g/7oz caster sugar50g/1¾oz cocoa powder, sifted2 tsp baking powder¼ tsp fine sea salt 125ml/4fl oz full-fat milk2 medium free-range eggs 200g/7oz plain flour 200g/7oz caster sugar 50g/1¾oz cocoa powder, sifted 2 tsp baking powder ¼ tsp fine sea salt 125ml/4fl oz full-fat milk 2 medium free-range eggs 300g/10½oz frozen blackberries50g/1¾oz caster sugar 300g/10½oz frozen blackberries 50g/1¾oz caster sugar 200ml/7fl oz double cream1 tbsp icing sugar 200ml/7fl oz double cream 1 tbsp icing sugar 150ml/5fl oz double cream100g/3½oz dark cooking chocolate, broken into squares1 tsp vanilla extract 150ml/5fl oz double cream 100g/3½oz dark cooking chocolate, broken into squares 1 tsp vanilla extract Method Preheat the oven to 200C/180C Fan/Gas 6. Line a 25x35cm/10x14in baking tray with baking paper. For the chocolate sponge, put all the ingredients in a food processor and blitz to a smooth, thick batter. Spoon into the prepared tin and spread to the sides. Bake the cake for 10–12 minutes, or until risen and firm to the touch. Leave to cool for 10–15 minutes, then transfer to a board, still on the baking paper.Put the blackberries and sugar in a wide-based pan with a tablespoon water and cook over a medium heat for about 5 minutes, stirring occasionally until the blackberries are almost softened and releasing their juice. Drain in a sieve over a bowl and reserve the juice. For the whipped cream, whip the cream with the icing sugar until it stands in soft peaks when the whisk is removed from the bowl. Set aside.To make the chocolate sauce, heat the cream, chocolate and vanilla together in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is melted. Remove from the heat and stir until smooth.Cut the sponge cake into 8 rounds using an 9cm/3½in plain biscuit cutter. (Freeze any leftover cake for another day.) Place a round of sponge cake on each of four dessert plates, and drizzle with a little of the blackberry juices. Top with whipped cream and blackberries. Repeat the layers, finishing with cream and berries. Pour over the warm chocolate sauce just before serving. Preheat the oven to 200C/180C Fan/Gas 6. Line a 25x35cm/10x14in baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a 25x35cm/10x14in baking tray with baking paper. For the chocolate sponge, put all the ingredients in a food processor and blitz to a smooth, thick batter. For the chocolate sponge, put all the ingredients in a food processor and blitz to a smooth, thick batter. Spoon into the prepared tin and spread to the sides. Bake the cake for 10–12 minutes, or until risen and firm to the touch. Leave to cool for 10–15 minutes, then transfer to a board, still on the baking paper. Spoon into the prepared tin and spread to the sides. Bake the cake for 10–12 minutes, or until risen and firm to the touch. Leave to cool for 10–15 minutes, then transfer to a board, still on the baking paper. Put the blackberries and sugar in a wide-based pan with a tablespoon water and cook over a medium heat for about 5 minutes, stirring occasionally until the blackberries are almost softened and releasing their juice. Drain in a sieve over a bowl and reserve the juice. Put the blackberries and sugar in a wide-based pan with a tablespoon water and cook over a medium heat for about 5 minutes, stirring occasionally until the blackberries are almost softened and releasing their juice. Drain in a sieve over a bowl and reserve the juice. For the whipped cream, whip the cream with the icing sugar until it stands in soft peaks when the whisk is removed from the bowl. Set aside. For the whipped cream, whip the cream with the icing sugar until it stands in soft peaks when the whisk is removed from the bowl. Set aside. To make the chocolate sauce, heat the cream, chocolate and vanilla together in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is melted. Remove from the heat and stir until smooth. To make the chocolate sauce, heat the cream, chocolate and vanilla together in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is melted. Remove from the heat and stir until smooth. Cut the sponge cake into 8 rounds using an 9cm/3½in plain biscuit cutter. (Freeze any leftover cake for another day.) Cut the sponge cake into 8 rounds using an 9cm/3½in plain biscuit cutter. (Freeze any leftover cake for another day.) Place a round of sponge cake on each of four dessert plates, and drizzle with a little of the blackberry juices. Top with whipped cream and blackberries. Repeat the layers, finishing with cream and berries. Pour over the warm chocolate sauce just before serving. Place a round of sponge cake on each of four dessert plates, and drizzle with a little of the blackberry juices. Top with whipped cream and blackberries. Repeat the layers, finishing with cream and berries. Pour over the warm chocolate sauce just before serving."
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} | 2aeae43e2185dfb26c3026b0b21e138d7b2e322e3cd190de2f5d0259dafd78cf | BBQ vegan nuggets recipe
Barbecue vegan nuggets An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/barbecue_vegan_nuggets_71289_16x9.jpg These plant-based tofu nuggets have the snackiness you crave and plenty of delicious barbecue flavour, too. Dunk in barbecue sauce for the ultimate vegan snack. 250g/9oz potatoes, peeled and cubed 200g/7oz firm tofu, cubed and patted dry2 tsp vegan stock powder ½ tsp paprika 1 tsp onion powder 1 tsp garlic granules ¼ tsp freshly ground black pepper 3 tbsp plain flour saltsunflower or vegetable oil, for frying 250g/9oz potatoes, peeled and cubed 200g/7oz firm tofu, cubed and patted dry 2 tsp vegan stock powder ½ tsp paprika 1 tsp onion powder 1 tsp garlic granules ¼ tsp freshly ground black pepper 3 tbsp plain flour salt sunflower or vegetable oil, for frying 150ml/5½fl oz oat milk 100g/3½oz dairy-free Greek-style yoghurt 125g/4½oz plain flour 2 tbsp barbecue seasoning 150ml/5½fl oz oat milk 100g/3½oz dairy-free Greek-style yoghurt 125g/4½oz plain flour 2 tbsp barbecue seasoning Method Cook the potatoes in a pan of boiling, salted water for 10 minutes until cooked through. Drain and leave to dry and cool slightly.Meanwhile, put the tofu on a chopping board and use a large kitchen knife to crush and flatten it, so it starts to look like breadcrumbs. Wrap the crushed tofu in a clean tea towel and squeeze as much liquid out as you can. Then, tip it into a mixing bowl and add the stock powder, paprika, garlic and onion powders and the black pepper, mixing them together with a fork. Season with salt.Mash the potatoes using a potato masher until very smooth. Add them to the tofu mixture with the plain flour, and combine using your hands. Shape the mixture into 12 equal-sized nuggets.To make the batter, whisk together the oat milk, dairy-free yoghurt and a pinch of salt in a small bowl. Combine the plain flour with the BBQ seasoning in a separate bowl.Dip a nugget into the oat milk mixture to coat, then into the seasoned flour, coating all sides. Set aside on a plate while you repeat with the remaining nuggets.Heat about 1cm/½in oil in a large non-stick pan over a medium–high heat. The oil is hot enough when a cube of bread sizzles when added to the pan.Add half the nuggets to the pan and cook for 3 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen paper while you cook the remaining nuggets. Serve hot with barbecue sauce, mayonnaise or ketchup. Cook the potatoes in a pan of boiling, salted water for 10 minutes until cooked through. Drain and leave to dry and cool slightly. Cook the potatoes in a pan of boiling, salted water for 10 minutes until cooked through. Drain and leave to dry and cool slightly. Meanwhile, put the tofu on a chopping board and use a large kitchen knife to crush and flatten it, so it starts to look like breadcrumbs. Meanwhile, put the tofu on a chopping board and use a large kitchen knife to crush and flatten it, so it starts to look like breadcrumbs. Wrap the crushed tofu in a clean tea towel and squeeze as much liquid out as you can. Then, tip it into a mixing bowl and add the stock powder, paprika, garlic and onion powders and the black pepper, mixing them together with a fork. Season with salt. Wrap the crushed tofu in a clean tea towel and squeeze as much liquid out as you can. Then, tip it into a mixing bowl and add the stock powder, paprika, garlic and onion powders and the black pepper, mixing them together with a fork. Season with salt. Mash the potatoes using a potato masher until very smooth. Add them to the tofu mixture with the plain flour, and combine using your hands. Shape the mixture into 12 equal-sized nuggets. Mash the potatoes using a potato masher until very smooth. Add them to the tofu mixture with the plain flour, and combine using your hands. Shape the mixture into 12 equal-sized nuggets. To make the batter, whisk together the oat milk, dairy-free yoghurt and a pinch of salt in a small bowl. Combine the plain flour with the BBQ seasoning in a separate bowl. To make the batter, whisk together the oat milk, dairy-free yoghurt and a pinch of salt in a small bowl. Combine the plain flour with the BBQ seasoning in a separate bowl. Dip a nugget into the oat milk mixture to coat, then into the seasoned flour, coating all sides. Set aside on a plate while you repeat with the remaining nuggets. Dip a nugget into the oat milk mixture to coat, then into the seasoned flour, coating all sides. Set aside on a plate while you repeat with the remaining nuggets. Heat about 1cm/½in oil in a large non-stick pan over a medium–high heat. The oil is hot enough when a cube of bread sizzles when added to the pan. Heat about 1cm/½in oil in a large non-stick pan over a medium–high heat. The oil is hot enough when a cube of bread sizzles when added to the pan. Add half the nuggets to the pan and cook for 3 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen paper while you cook the remaining nuggets. Serve hot with barbecue sauce, mayonnaise or ketchup. Add half the nuggets to the pan and cook for 3 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen paper while you cook the remaining nuggets. Serve hot with barbecue sauce, mayonnaise or ketchup. Recipe tips Replace the BBQ seasoning in the batter with Cajun, jerk or fajita seasoning, if you like. | {
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"title": "BBQ vegan nuggets recipe",
"content": "Barbecue vegan nuggets An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/barbecue_vegan_nuggets_71289_16x9.jpg These plant-based tofu nuggets have the snackiness you crave and plenty of delicious barbecue flavour, too. Dunk in barbecue sauce for the ultimate vegan snack. 250g/9oz potatoes, peeled and cubed 200g/7oz firm tofu, cubed and patted dry2 tsp vegan stock powder ½ tsp paprika 1 tsp onion powder 1 tsp garlic granules ¼ tsp freshly ground black pepper 3 tbsp plain flour saltsunflower or vegetable oil, for frying 250g/9oz potatoes, peeled and cubed 200g/7oz firm tofu, cubed and patted dry 2 tsp vegan stock powder ½ tsp paprika 1 tsp onion powder 1 tsp garlic granules ¼ tsp freshly ground black pepper 3 tbsp plain flour salt sunflower or vegetable oil, for frying 150ml/5½fl oz oat milk 100g/3½oz dairy-free Greek-style yoghurt 125g/4½oz plain flour 2 tbsp barbecue seasoning 150ml/5½fl oz oat milk 100g/3½oz dairy-free Greek-style yoghurt 125g/4½oz plain flour 2 tbsp barbecue seasoning Method Cook the potatoes in a pan of boiling, salted water for 10 minutes until cooked through. Drain and leave to dry and cool slightly.Meanwhile, put the tofu on a chopping board and use a large kitchen knife to crush and flatten it, so it starts to look like breadcrumbs. Wrap the crushed tofu in a clean tea towel and squeeze as much liquid out as you can. Then, tip it into a mixing bowl and add the stock powder, paprika, garlic and onion powders and the black pepper, mixing them together with a fork. Season with salt.Mash the potatoes using a potato masher until very smooth. Add them to the tofu mixture with the plain flour, and combine using your hands. Shape the mixture into 12 equal-sized nuggets.To make the batter, whisk together the oat milk, dairy-free yoghurt and a pinch of salt in a small bowl. Combine the plain flour with the BBQ seasoning in a separate bowl.Dip a nugget into the oat milk mixture to coat, then into the seasoned flour, coating all sides. Set aside on a plate while you repeat with the remaining nuggets.Heat about 1cm/½in oil in a large non-stick pan over a medium–high heat. The oil is hot enough when a cube of bread sizzles when added to the pan.Add half the nuggets to the pan and cook for 3 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen paper while you cook the remaining nuggets. Serve hot with barbecue sauce, mayonnaise or ketchup. Cook the potatoes in a pan of boiling, salted water for 10 minutes until cooked through. Drain and leave to dry and cool slightly. Cook the potatoes in a pan of boiling, salted water for 10 minutes until cooked through. Drain and leave to dry and cool slightly. Meanwhile, put the tofu on a chopping board and use a large kitchen knife to crush and flatten it, so it starts to look like breadcrumbs. Meanwhile, put the tofu on a chopping board and use a large kitchen knife to crush and flatten it, so it starts to look like breadcrumbs. Wrap the crushed tofu in a clean tea towel and squeeze as much liquid out as you can. Then, tip it into a mixing bowl and add the stock powder, paprika, garlic and onion powders and the black pepper, mixing them together with a fork. Season with salt. Wrap the crushed tofu in a clean tea towel and squeeze as much liquid out as you can. Then, tip it into a mixing bowl and add the stock powder, paprika, garlic and onion powders and the black pepper, mixing them together with a fork. Season with salt. Mash the potatoes using a potato masher until very smooth. Add them to the tofu mixture with the plain flour, and combine using your hands. Shape the mixture into 12 equal-sized nuggets. Mash the potatoes using a potato masher until very smooth. Add them to the tofu mixture with the plain flour, and combine using your hands. Shape the mixture into 12 equal-sized nuggets. To make the batter, whisk together the oat milk, dairy-free yoghurt and a pinch of salt in a small bowl. Combine the plain flour with the BBQ seasoning in a separate bowl. To make the batter, whisk together the oat milk, dairy-free yoghurt and a pinch of salt in a small bowl. Combine the plain flour with the BBQ seasoning in a separate bowl. Dip a nugget into the oat milk mixture to coat, then into the seasoned flour, coating all sides. Set aside on a plate while you repeat with the remaining nuggets. Dip a nugget into the oat milk mixture to coat, then into the seasoned flour, coating all sides. Set aside on a plate while you repeat with the remaining nuggets. Heat about 1cm/½in oil in a large non-stick pan over a medium–high heat. The oil is hot enough when a cube of bread sizzles when added to the pan. Heat about 1cm/½in oil in a large non-stick pan over a medium–high heat. The oil is hot enough when a cube of bread sizzles when added to the pan. Add half the nuggets to the pan and cook for 3 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen paper while you cook the remaining nuggets. Serve hot with barbecue sauce, mayonnaise or ketchup. Add half the nuggets to the pan and cook for 3 minutes on each side until golden and crisp. Transfer to a plate lined with kitchen paper while you cook the remaining nuggets. Serve hot with barbecue sauce, mayonnaise or ketchup. Recipe tips Replace the BBQ seasoning in the batter with Cajun, jerk or fajita seasoning, if you like."
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} | aed1350afd15362ef138da3b9f7e5e819dfb5b1551f221b714d0e657da31d632 | Eat Well for Less veggie dippers recipe
Veggie dippers with chilli dip and aioli An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_dippers_with_49319_16x9.jpg These veggie dippers from Eat Well for Less are a tasty way to get extra veg into the family. You can use broccoli florets or green beans if you prefer. Each serving provides 266 kcal, 15g protein, 24.5g carbohydrate (of which 9g sugars), 10.5g fat (of which 2.5g saturates), 6.5g fibre and 1.6g salt. For this recipe you will need a food processor. 1 garlic bulb200g/7oz half-fat mayonnaise1 unwaxed lemon, finely grated zest only½ small bunch flat leaf parsley, roughly choppedfreshly ground black pepper 1 garlic bulb 200g/7oz half-fat mayonnaise 1 unwaxed lemon, finely grated zest only ½ small bunch flat leaf parsley, roughly chopped freshly ground black pepper 150g/5½oz stale wholemeal bread, roughly chopped1 tsp onion granules1 tsp smoked paprika20g/¾oz Parmesan, roughly chopped (or alternative vegetarian hard cheese)60g/2¼oz plain flour3 free-range eggs2 red, yellow or orange peppers, de-seeded and sliced thickly1 medium courgette, cut into 1cm/½in-thick batons160g/5⅔oz baby corn, halved lengthways 150g/5½oz stale wholemeal bread, roughly chopped 1 tsp onion granules 1 tsp smoked paprika 20g/¾oz Parmesan, roughly chopped (or alternative vegetarian hard cheese) 60g/2¼oz plain flour 3 free-range eggs 2 red, yellow or orange peppers, de-seeded and sliced thickly 1 medium courgette, cut into 1cm/½in-thick batons 160g/5⅔oz baby corn, halved lengthways 200g jar pickled red jalapeno chillies, drained 1 garlic clove, roughly chopped1 tbsp soft light brown sugar1 tsp sea salt200g/7oz 0%-fat Greek yoghurt 200g jar pickled red jalapeno chillies, drained 1 garlic clove, roughly chopped 1 tbsp soft light brown sugar 1 tsp sea salt 200g/7oz 0%-fat Greek yoghurt Method Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.If making the aioli, wrap the garlic in kitchen foil then roast for 30 minutes. To make the dippers. Put the bread, onion granules, paprika and Parmesan in a food processor and blitz until the mixture forms fine breadcrumbs. If you don't have a blender, you can grate the bread and mix with the spices and cheese. Place into a wide, shallow bowl.Tip the flour into a second wide, shallow bowl and crack the eggs into a third. Season the flour with plenty of black pepper, then beat the eggs.Tip the sliced vegetables, a few at a time, into the flour and toss to coat fully, then dredge in the egg and coat in the breadcrumbs. Make sure that each piece of vegetable is fully coated. Repeat with the remaining veg until they are all coated in each layer. Place onto the trays in an even layer, leaving a little space between each one. (If necessary, spread onto a third tray rather than overcrowd them.) Bake for 10 minutes if you like your veg with a little bite, 12 minutes if you prefer softer veg.If making the chilli sauce, blend the jalapenos, garlic, sugar and salt together with 50ml/2fl oz water. Tip the yoghurt into a bowl and stir in 40g/1½oz of the chilli sauce (about 2 heaped tablespoons). To finish the aioli, remove the foil from the roasted garlic and allow to cool slightly. Cut the top from the bulb of garlic and squeeze the cloves out into a small bowl. Mash down well, then add the mayonnaise and beat until as smooth as possible. Stir in the lemon zest, parsley and black pepper. Tip into a small bowl.Pile the crispy vegetables into a serving bowl and serve the chilli yoghurt and aioli alongside. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. If making the aioli, wrap the garlic in kitchen foil then roast for 30 minutes. If making the aioli, wrap the garlic in kitchen foil then roast for 30 minutes. To make the dippers. Put the bread, onion granules, paprika and Parmesan in a food processor and blitz until the mixture forms fine breadcrumbs. If you don't have a blender, you can grate the bread and mix with the spices and cheese. Place into a wide, shallow bowl. To make the dippers. Put the bread, onion granules, paprika and Parmesan in a food processor and blitz until the mixture forms fine breadcrumbs. If you don't have a blender, you can grate the bread and mix with the spices and cheese. Place into a wide, shallow bowl. Tip the flour into a second wide, shallow bowl and crack the eggs into a third. Season the flour with plenty of black pepper, then beat the eggs. Tip the flour into a second wide, shallow bowl and crack the eggs into a third. Season the flour with plenty of black pepper, then beat the eggs. Tip the sliced vegetables, a few at a time, into the flour and toss to coat fully, then dredge in the egg and coat in the breadcrumbs. Make sure that each piece of vegetable is fully coated. Repeat with the remaining veg until they are all coated in each layer. Place onto the trays in an even layer, leaving a little space between each one. (If necessary, spread onto a third tray rather than overcrowd them.) Bake for 10 minutes if you like your veg with a little bite, 12 minutes if you prefer softer veg. Tip the sliced vegetables, a few at a time, into the flour and toss to coat fully, then dredge in the egg and coat in the breadcrumbs. Make sure that each piece of vegetable is fully coated. Repeat with the remaining veg until they are all coated in each layer. Place onto the trays in an even layer, leaving a little space between each one. (If necessary, spread onto a third tray rather than overcrowd them.) Bake for 10 minutes if you like your veg with a little bite, 12 minutes if you prefer softer veg. If making the chilli sauce, blend the jalapenos, garlic, sugar and salt together with 50ml/2fl oz water. Tip the yoghurt into a bowl and stir in 40g/1½oz of the chilli sauce (about 2 heaped tablespoons). If making the chilli sauce, blend the jalapenos, garlic, sugar and salt together with 50ml/2fl oz water. Tip the yoghurt into a bowl and stir in 40g/1½oz of the chilli sauce (about 2 heaped tablespoons). To finish the aioli, remove the foil from the roasted garlic and allow to cool slightly. Cut the top from the bulb of garlic and squeeze the cloves out into a small bowl. Mash down well, then add the mayonnaise and beat until as smooth as possible. Stir in the lemon zest, parsley and black pepper. Tip into a small bowl. To finish the aioli, remove the foil from the roasted garlic and allow to cool slightly. Cut the top from the bulb of garlic and squeeze the cloves out into a small bowl. Mash down well, then add the mayonnaise and beat until as smooth as possible. Stir in the lemon zest, parsley and black pepper. Tip into a small bowl. Pile the crispy vegetables into a serving bowl and serve the chilli yoghurt and aioli alongside. Pile the crispy vegetables into a serving bowl and serve the chilli yoghurt and aioli alongside. Recipe tips The aoili and chilli sauce recipes make enough for about 15 servings. Decant any leftovers into sterilised bottles or jam jars, then seal. Keep in the fridge for up to 1 month. | {
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"title": "Eat Well for Less veggie dippers recipe",
"content": "Veggie dippers with chilli dip and aioli An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_dippers_with_49319_16x9.jpg These veggie dippers from Eat Well for Less are a tasty way to get extra veg into the family. You can use broccoli florets or green beans if you prefer. Each serving provides 266 kcal, 15g protein, 24.5g carbohydrate (of which 9g sugars), 10.5g fat (of which 2.5g saturates), 6.5g fibre and 1.6g salt. For this recipe you will need a food processor. 1 garlic bulb200g/7oz half-fat mayonnaise1 unwaxed lemon, finely grated zest only½ small bunch flat leaf parsley, roughly choppedfreshly ground black pepper 1 garlic bulb 200g/7oz half-fat mayonnaise 1 unwaxed lemon, finely grated zest only ½ small bunch flat leaf parsley, roughly chopped freshly ground black pepper 150g/5½oz stale wholemeal bread, roughly chopped1 tsp onion granules1 tsp smoked paprika20g/¾oz Parmesan, roughly chopped (or alternative vegetarian hard cheese)60g/2¼oz plain flour3 free-range eggs2 red, yellow or orange peppers, de-seeded and sliced thickly1 medium courgette, cut into 1cm/½in-thick batons160g/5⅔oz baby corn, halved lengthways 150g/5½oz stale wholemeal bread, roughly chopped 1 tsp onion granules 1 tsp smoked paprika 20g/¾oz Parmesan, roughly chopped (or alternative vegetarian hard cheese) 60g/2¼oz plain flour 3 free-range eggs 2 red, yellow or orange peppers, de-seeded and sliced thickly 1 medium courgette, cut into 1cm/½in-thick batons 160g/5⅔oz baby corn, halved lengthways 200g jar pickled red jalapeno chillies, drained 1 garlic clove, roughly chopped1 tbsp soft light brown sugar1 tsp sea salt200g/7oz 0%-fat Greek yoghurt 200g jar pickled red jalapeno chillies, drained 1 garlic clove, roughly chopped 1 tbsp soft light brown sugar 1 tsp sea salt 200g/7oz 0%-fat Greek yoghurt Method Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.If making the aioli, wrap the garlic in kitchen foil then roast for 30 minutes. To make the dippers. Put the bread, onion granules, paprika and Parmesan in a food processor and blitz until the mixture forms fine breadcrumbs. If you don't have a blender, you can grate the bread and mix with the spices and cheese. Place into a wide, shallow bowl.Tip the flour into a second wide, shallow bowl and crack the eggs into a third. Season the flour with plenty of black pepper, then beat the eggs.Tip the sliced vegetables, a few at a time, into the flour and toss to coat fully, then dredge in the egg and coat in the breadcrumbs. Make sure that each piece of vegetable is fully coated. Repeat with the remaining veg until they are all coated in each layer. Place onto the trays in an even layer, leaving a little space between each one. (If necessary, spread onto a third tray rather than overcrowd them.) Bake for 10 minutes if you like your veg with a little bite, 12 minutes if you prefer softer veg.If making the chilli sauce, blend the jalapenos, garlic, sugar and salt together with 50ml/2fl oz water. Tip the yoghurt into a bowl and stir in 40g/1½oz of the chilli sauce (about 2 heaped tablespoons). To finish the aioli, remove the foil from the roasted garlic and allow to cool slightly. Cut the top from the bulb of garlic and squeeze the cloves out into a small bowl. Mash down well, then add the mayonnaise and beat until as smooth as possible. Stir in the lemon zest, parsley and black pepper. Tip into a small bowl.Pile the crispy vegetables into a serving bowl and serve the chilli yoghurt and aioli alongside. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. If making the aioli, wrap the garlic in kitchen foil then roast for 30 minutes. If making the aioli, wrap the garlic in kitchen foil then roast for 30 minutes. To make the dippers. Put the bread, onion granules, paprika and Parmesan in a food processor and blitz until the mixture forms fine breadcrumbs. If you don't have a blender, you can grate the bread and mix with the spices and cheese. Place into a wide, shallow bowl. To make the dippers. Put the bread, onion granules, paprika and Parmesan in a food processor and blitz until the mixture forms fine breadcrumbs. If you don't have a blender, you can grate the bread and mix with the spices and cheese. Place into a wide, shallow bowl. Tip the flour into a second wide, shallow bowl and crack the eggs into a third. Season the flour with plenty of black pepper, then beat the eggs. Tip the flour into a second wide, shallow bowl and crack the eggs into a third. Season the flour with plenty of black pepper, then beat the eggs. Tip the sliced vegetables, a few at a time, into the flour and toss to coat fully, then dredge in the egg and coat in the breadcrumbs. Make sure that each piece of vegetable is fully coated. Repeat with the remaining veg until they are all coated in each layer. Place onto the trays in an even layer, leaving a little space between each one. (If necessary, spread onto a third tray rather than overcrowd them.) Bake for 10 minutes if you like your veg with a little bite, 12 minutes if you prefer softer veg. Tip the sliced vegetables, a few at a time, into the flour and toss to coat fully, then dredge in the egg and coat in the breadcrumbs. Make sure that each piece of vegetable is fully coated. Repeat with the remaining veg until they are all coated in each layer. Place onto the trays in an even layer, leaving a little space between each one. (If necessary, spread onto a third tray rather than overcrowd them.) Bake for 10 minutes if you like your veg with a little bite, 12 minutes if you prefer softer veg. If making the chilli sauce, blend the jalapenos, garlic, sugar and salt together with 50ml/2fl oz water. Tip the yoghurt into a bowl and stir in 40g/1½oz of the chilli sauce (about 2 heaped tablespoons). If making the chilli sauce, blend the jalapenos, garlic, sugar and salt together with 50ml/2fl oz water. Tip the yoghurt into a bowl and stir in 40g/1½oz of the chilli sauce (about 2 heaped tablespoons). To finish the aioli, remove the foil from the roasted garlic and allow to cool slightly. Cut the top from the bulb of garlic and squeeze the cloves out into a small bowl. Mash down well, then add the mayonnaise and beat until as smooth as possible. Stir in the lemon zest, parsley and black pepper. Tip into a small bowl. To finish the aioli, remove the foil from the roasted garlic and allow to cool slightly. Cut the top from the bulb of garlic and squeeze the cloves out into a small bowl. Mash down well, then add the mayonnaise and beat until as smooth as possible. Stir in the lemon zest, parsley and black pepper. Tip into a small bowl. Pile the crispy vegetables into a serving bowl and serve the chilli yoghurt and aioli alongside. Pile the crispy vegetables into a serving bowl and serve the chilli yoghurt and aioli alongside. Recipe tips The aoili and chilli sauce recipes make enough for about 15 servings. Decant any leftovers into sterilised bottles or jam jars, then seal. Keep in the fridge for up to 1 month."
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} | a7e74b0445a15d06e2e0691c96f6ae9ae81641a9ce3168d87b9614e0c3376a2e | Fried chicken fingers with barbecue sauce recipe
An average of 5.0 out of 5 stars from 2 ratings If you need a quick fried chicken fix, this quick chicken fingers recipe comes with a tangy barbecue sauce. The perfect dirty sandwich. Brilliant with coleslaw. 4 slices white bread2 garlic cloves, chopped or ½ tsp garlic granules1 lemon, zest only240g/8½oz chicken breast mini-fillets5 tbsp plain flour1 free-range egg, beaten1 tbsp olive oil 4 slices white bread 2 garlic cloves, chopped or ½ tsp garlic granules 1 lemon, zest only 240g/8½oz chicken breast mini-fillets 5 tbsp plain flour 1 free-range egg, beaten 1 tbsp olive oil ½ tbsp olive oil½ onion, finely chopped1 garlic clove, crushed½ tsp Worcestershire sauce1 tsp clear honey3 tbsp tomato ketchup ½ tbsp olive oil ½ onion, finely chopped 1 garlic clove, crushed ½ tsp Worcestershire sauce 1 tsp clear honey 3 tbsp tomato ketchup Method For the crisp fried chicken, iplace the bread, garlic cloves, lemon zest and herbs in a small food processor and pulse until combined. Transfer the herb mixture to a plate.Dust the chicken fillets in plain flour, dip in the egg and roll in the herb breadcrumbs to coat well.Heat the olive oil in a small non-stick frying pan and fry the chicken pieces for 4-6 minutes on each side, or until cooked through.For the sauce, heat the olive oil in a small saucepan and add the onion. Fry until the onion is soft but not coloured.Add the garlic to the pan and cook for one minute.Add the remaining ingredients and simmer for a further two minutes. To serve, pour the sauce into a small dipping bowl. Place the chicken onto a serving plate and garnish with lemon wedges and parsley. For the crisp fried chicken, iplace the bread, garlic cloves, lemon zest and herbs in a small food processor and pulse until combined. Transfer the herb mixture to a plate. For the crisp fried chicken, iplace the bread, garlic cloves, lemon zest and herbs in a small food processor and pulse until combined. Transfer the herb mixture to a plate. Dust the chicken fillets in plain flour, dip in the egg and roll in the herb breadcrumbs to coat well. Dust the chicken fillets in plain flour, dip in the egg and roll in the herb breadcrumbs to coat well. Heat the olive oil in a small non-stick frying pan and fry the chicken pieces for 4-6 minutes on each side, or until cooked through. Heat the olive oil in a small non-stick frying pan and fry the chicken pieces for 4-6 minutes on each side, or until cooked through. For the sauce, heat the olive oil in a small saucepan and add the onion. Fry until the onion is soft but not coloured. For the sauce, heat the olive oil in a small saucepan and add the onion. Fry until the onion is soft but not coloured. Add the garlic to the pan and cook for one minute. Add the garlic to the pan and cook for one minute. Add the remaining ingredients and simmer for a further two minutes. Add the remaining ingredients and simmer for a further two minutes. To serve, pour the sauce into a small dipping bowl. Place the chicken onto a serving plate and garnish with lemon wedges and parsley. To serve, pour the sauce into a small dipping bowl. Place the chicken onto a serving plate and garnish with lemon wedges and parsley. | {
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"title": "Fried chicken fingers with barbecue sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings If you need a quick fried chicken fix, this quick chicken fingers recipe comes with a tangy barbecue sauce. The perfect dirty sandwich. Brilliant with coleslaw. 4 slices white bread2 garlic cloves, chopped or ½ tsp garlic granules1 lemon, zest only240g/8½oz chicken breast mini-fillets5 tbsp plain flour1 free-range egg, beaten1 tbsp olive oil 4 slices white bread 2 garlic cloves, chopped or ½ tsp garlic granules 1 lemon, zest only 240g/8½oz chicken breast mini-fillets 5 tbsp plain flour 1 free-range egg, beaten 1 tbsp olive oil ½ tbsp olive oil½ onion, finely chopped1 garlic clove, crushed½ tsp Worcestershire sauce1 tsp clear honey3 tbsp tomato ketchup ½ tbsp olive oil ½ onion, finely chopped 1 garlic clove, crushed ½ tsp Worcestershire sauce 1 tsp clear honey 3 tbsp tomato ketchup Method For the crisp fried chicken, iplace the bread, garlic cloves, lemon zest and herbs in a small food processor and pulse until combined. Transfer the herb mixture to a plate.Dust the chicken fillets in plain flour, dip in the egg and roll in the herb breadcrumbs to coat well.Heat the olive oil in a small non-stick frying pan and fry the chicken pieces for 4-6 minutes on each side, or until cooked through.For the sauce, heat the olive oil in a small saucepan and add the onion. Fry until the onion is soft but not coloured.Add the garlic to the pan and cook for one minute.Add the remaining ingredients and simmer for a further two minutes. To serve, pour the sauce into a small dipping bowl. Place the chicken onto a serving plate and garnish with lemon wedges and parsley. For the crisp fried chicken, iplace the bread, garlic cloves, lemon zest and herbs in a small food processor and pulse until combined. Transfer the herb mixture to a plate. For the crisp fried chicken, iplace the bread, garlic cloves, lemon zest and herbs in a small food processor and pulse until combined. Transfer the herb mixture to a plate. Dust the chicken fillets in plain flour, dip in the egg and roll in the herb breadcrumbs to coat well. Dust the chicken fillets in plain flour, dip in the egg and roll in the herb breadcrumbs to coat well. Heat the olive oil in a small non-stick frying pan and fry the chicken pieces for 4-6 minutes on each side, or until cooked through. Heat the olive oil in a small non-stick frying pan and fry the chicken pieces for 4-6 minutes on each side, or until cooked through. For the sauce, heat the olive oil in a small saucepan and add the onion. Fry until the onion is soft but not coloured. For the sauce, heat the olive oil in a small saucepan and add the onion. Fry until the onion is soft but not coloured. Add the garlic to the pan and cook for one minute. Add the garlic to the pan and cook for one minute. Add the remaining ingredients and simmer for a further two minutes. Add the remaining ingredients and simmer for a further two minutes. To serve, pour the sauce into a small dipping bowl. Place the chicken onto a serving plate and garnish with lemon wedges and parsley. To serve, pour the sauce into a small dipping bowl. Place the chicken onto a serving plate and garnish with lemon wedges and parsley."
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} | a03f6735c6dc670ac38d03d6a3be45faa4eb4fd5127e121087912784ee6627b7 | The best gluten-free pizza recipe
An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_ham_and_95654_16x9.jpg These easy gluten-free pizzas from Eat Well for Less are packed with delicious hidden veggies, so great for fussy eaters. Based on six servings, each portion provides 530 kcal, 18g protein, 73g carbohydrate (of which 21g sugars), 16.5g fat (of which 7g saturates), 8g fibre and 1.1g salt. 1 tsp olive oil 2 large onions, finely chopped2 sticks celery, finely chopped4 garlic cloves, finely chopped2 large carrots, peeled and finely chopped2 large courgettes, finely chopped½ tsp dried oregano1 tbsp tomato purée3 x 400g tin chopped tomatoessea salt and freshly ground black pepper 1 tsp olive oil 2 large onions, finely chopped 2 sticks celery, finely chopped 4 garlic cloves, finely chopped 2 large carrots, peeled and finely chopped 2 large courgettes, finely chopped ½ tsp dried oregano 1 tbsp tomato purée 3 x 400g tin chopped tomatoes sea salt and freshly ground black pepper 350g/12oz gluten-free pizza mix3 tbsp olive oil 350g/12oz gluten-free pizza mix 3 tbsp olive oil 2 x 125g balls mozzarella, drained and torn into small pieces 80g/3oz wafer thin ham, shredded2 red peppers, cored, deseeded and thinly sliced100g/3½oz mushrooms, thinly sliced4 tomatoes, thinly sliced 2 x 125g balls mozzarella, drained and torn into small pieces 80g/3oz wafer thin ham, shredded 2 red peppers, cored, deseeded and thinly sliced 100g/3½oz mushrooms, thinly sliced 4 tomatoes, thinly sliced Method To make the tomato sauce, heat the olive oil in a sauté pan over a medium heat. Add the onion and celery and fry for 3–4 minutes until just softening. Add the garlic, carrot and courgette to the pan and sweat for a further 2–3 minutes.Add the oregano and tomato purée, mix well then tip in the chopped tomatoes. Bring to the boil, reduce to a simmer and cook for 10–12 minutes, or until all the vegetables are tender. Season with the salt and pepper. Use a stick blender to blitz the tomato sauce until smooth. Set aside to cool. Meanwhile, to make the pizzas, tip the flour into a large bowl, make a well in the centre. Pour in the oil with 350ml/12fl oz water. Gradually mix together using a wooden spoon, until you have a sticky dough.Line two large baking trays with baking paper. Divide the dough between the two trays and press out, with wet hands, until it covers the tray evenly. Cover with cling film and set aside to rise for 30 minutes at room temperature, or in the fridge for a couple of hours.Preheat the oven to 220C/200C Fan/Gas 7. When the dough has risen, put both trays in the oven and bake for 20 minutes until golden brown. Remove and spread the tomato sauce over the top, leaving just 1cm around the edge free. Scatter over the mozzarella, ham and vegetables.Bake for a further 12 minutes until golden brown and cooked through.Serve straight away. To make the tomato sauce, heat the olive oil in a sauté pan over a medium heat. Add the onion and celery and fry for 3–4 minutes until just softening. To make the tomato sauce, heat the olive oil in a sauté pan over a medium heat. Add the onion and celery and fry for 3–4 minutes until just softening. Add the garlic, carrot and courgette to the pan and sweat for a further 2–3 minutes. Add the garlic, carrot and courgette to the pan and sweat for a further 2–3 minutes. Add the oregano and tomato purée, mix well then tip in the chopped tomatoes. Bring to the boil, reduce to a simmer and cook for 10–12 minutes, or until all the vegetables are tender. Season with the salt and pepper. Add the oregano and tomato purée, mix well then tip in the chopped tomatoes. Bring to the boil, reduce to a simmer and cook for 10–12 minutes, or until all the vegetables are tender. Season with the salt and pepper. Use a stick blender to blitz the tomato sauce until smooth. Set aside to cool. Use a stick blender to blitz the tomato sauce until smooth. Set aside to cool. Meanwhile, to make the pizzas, tip the flour into a large bowl, make a well in the centre. Pour in the oil with 350ml/12fl oz water. Gradually mix together using a wooden spoon, until you have a sticky dough. Meanwhile, to make the pizzas, tip the flour into a large bowl, make a well in the centre. Pour in the oil with 350ml/12fl oz water. Gradually mix together using a wooden spoon, until you have a sticky dough. Line two large baking trays with baking paper. Divide the dough between the two trays and press out, with wet hands, until it covers the tray evenly. Cover with cling film and set aside to rise for 30 minutes at room temperature, or in the fridge for a couple of hours. Line two large baking trays with baking paper. Divide the dough between the two trays and press out, with wet hands, until it covers the tray evenly. Cover with cling film and set aside to rise for 30 minutes at room temperature, or in the fridge for a couple of hours. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. When the dough has risen, put both trays in the oven and bake for 20 minutes until golden brown. Remove and spread the tomato sauce over the top, leaving just 1cm around the edge free. Scatter over the mozzarella, ham and vegetables. When the dough has risen, put both trays in the oven and bake for 20 minutes until golden brown. Remove and spread the tomato sauce over the top, leaving just 1cm around the edge free. Scatter over the mozzarella, ham and vegetables. Bake for a further 12 minutes until golden brown and cooked through. Bake for a further 12 minutes until golden brown and cooked through. Serve straight away. Serve straight away. Recipe tips he recipe makes extra, so transfer the remaining sauce to a sealable container and keep in the fridge to have with spaghetti. It freezes well too. | {
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"title": "The best gluten-free pizza recipe",
"content": "An average of 3.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_ham_and_95654_16x9.jpg These easy gluten-free pizzas from Eat Well for Less are packed with delicious hidden veggies, so great for fussy eaters. Based on six servings, each portion provides 530 kcal, 18g protein, 73g carbohydrate (of which 21g sugars), 16.5g fat (of which 7g saturates), 8g fibre and 1.1g salt. 1 tsp olive oil 2 large onions, finely chopped2 sticks celery, finely chopped4 garlic cloves, finely chopped2 large carrots, peeled and finely chopped2 large courgettes, finely chopped½ tsp dried oregano1 tbsp tomato purée3 x 400g tin chopped tomatoessea salt and freshly ground black pepper 1 tsp olive oil 2 large onions, finely chopped 2 sticks celery, finely chopped 4 garlic cloves, finely chopped 2 large carrots, peeled and finely chopped 2 large courgettes, finely chopped ½ tsp dried oregano 1 tbsp tomato purée 3 x 400g tin chopped tomatoes sea salt and freshly ground black pepper 350g/12oz gluten-free pizza mix3 tbsp olive oil 350g/12oz gluten-free pizza mix 3 tbsp olive oil 2 x 125g balls mozzarella, drained and torn into small pieces 80g/3oz wafer thin ham, shredded2 red peppers, cored, deseeded and thinly sliced100g/3½oz mushrooms, thinly sliced4 tomatoes, thinly sliced 2 x 125g balls mozzarella, drained and torn into small pieces 80g/3oz wafer thin ham, shredded 2 red peppers, cored, deseeded and thinly sliced 100g/3½oz mushrooms, thinly sliced 4 tomatoes, thinly sliced Method To make the tomato sauce, heat the olive oil in a sauté pan over a medium heat. Add the onion and celery and fry for 3–4 minutes until just softening. Add the garlic, carrot and courgette to the pan and sweat for a further 2–3 minutes.Add the oregano and tomato purée, mix well then tip in the chopped tomatoes. Bring to the boil, reduce to a simmer and cook for 10–12 minutes, or until all the vegetables are tender. Season with the salt and pepper. Use a stick blender to blitz the tomato sauce until smooth. Set aside to cool. Meanwhile, to make the pizzas, tip the flour into a large bowl, make a well in the centre. Pour in the oil with 350ml/12fl oz water. Gradually mix together using a wooden spoon, until you have a sticky dough.Line two large baking trays with baking paper. Divide the dough between the two trays and press out, with wet hands, until it covers the tray evenly. Cover with cling film and set aside to rise for 30 minutes at room temperature, or in the fridge for a couple of hours.Preheat the oven to 220C/200C Fan/Gas 7. When the dough has risen, put both trays in the oven and bake for 20 minutes until golden brown. Remove and spread the tomato sauce over the top, leaving just 1cm around the edge free. Scatter over the mozzarella, ham and vegetables.Bake for a further 12 minutes until golden brown and cooked through.Serve straight away. To make the tomato sauce, heat the olive oil in a sauté pan over a medium heat. Add the onion and celery and fry for 3–4 minutes until just softening. To make the tomato sauce, heat the olive oil in a sauté pan over a medium heat. Add the onion and celery and fry for 3–4 minutes until just softening. Add the garlic, carrot and courgette to the pan and sweat for a further 2–3 minutes. Add the garlic, carrot and courgette to the pan and sweat for a further 2–3 minutes. Add the oregano and tomato purée, mix well then tip in the chopped tomatoes. Bring to the boil, reduce to a simmer and cook for 10–12 minutes, or until all the vegetables are tender. Season with the salt and pepper. Add the oregano and tomato purée, mix well then tip in the chopped tomatoes. Bring to the boil, reduce to a simmer and cook for 10–12 minutes, or until all the vegetables are tender. Season with the salt and pepper. Use a stick blender to blitz the tomato sauce until smooth. Set aside to cool. Use a stick blender to blitz the tomato sauce until smooth. Set aside to cool. Meanwhile, to make the pizzas, tip the flour into a large bowl, make a well in the centre. Pour in the oil with 350ml/12fl oz water. Gradually mix together using a wooden spoon, until you have a sticky dough. Meanwhile, to make the pizzas, tip the flour into a large bowl, make a well in the centre. Pour in the oil with 350ml/12fl oz water. Gradually mix together using a wooden spoon, until you have a sticky dough. Line two large baking trays with baking paper. Divide the dough between the two trays and press out, with wet hands, until it covers the tray evenly. Cover with cling film and set aside to rise for 30 minutes at room temperature, or in the fridge for a couple of hours. Line two large baking trays with baking paper. Divide the dough between the two trays and press out, with wet hands, until it covers the tray evenly. Cover with cling film and set aside to rise for 30 minutes at room temperature, or in the fridge for a couple of hours. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. When the dough has risen, put both trays in the oven and bake for 20 minutes until golden brown. Remove and spread the tomato sauce over the top, leaving just 1cm around the edge free. Scatter over the mozzarella, ham and vegetables. When the dough has risen, put both trays in the oven and bake for 20 minutes until golden brown. Remove and spread the tomato sauce over the top, leaving just 1cm around the edge free. Scatter over the mozzarella, ham and vegetables. Bake for a further 12 minutes until golden brown and cooked through. Bake for a further 12 minutes until golden brown and cooked through. Serve straight away. Serve straight away. Recipe tips he recipe makes extra, so transfer the remaining sauce to a sealable container and keep in the fridge to have with spaghetti. It freezes well too."
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} | 735ade684b1b9c7a4d8b8868ab6906dac410e8cad33fcaea29dba0f8c14e480b | Sticky chicken bites recipe
An average of 4.6 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asian-style_sticky_23400_16x9.jpg This simple sticky chicken recipe from Eat Well for Less is a quick crowd-pleaser that the whole family will love. Serve with freshly steamed rice and vegetables. Each serving provides 441 kcal, 64g protein, 16g carbohydrate (of which 15g sugars), 13g fat (of which 3g saturates), 0.7g fibre and 2.3g salt. ½ tsp garlic granules2 tsp toasted sesame oil1 tsp mirin 1½ tbsp dark soy sauce1½ tbsp runny honeypinch dried red chilli flakes4 boneless chicken thighs, skin removed, halved4 spring onions, thinly sliced1-2 tsp sesame seeds1 lime, cut into wedges, to serve ½ tsp garlic granules 2 tsp toasted sesame oil 1 tsp mirin 1½ tbsp dark soy sauce 1½ tbsp runny honey pinch dried red chilli flakes 4 boneless chicken thighs, skin removed, halved 4 spring onions, thinly sliced 1-2 tsp sesame seeds 1 lime, cut into wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Put the garlic granules, sesame oil, mirin, soy sauce, honey and chilli flakes in a resealable food bag and shake well.Add the chicken thigh halves and mix to coat – you can do this by holding the outside of the bag and squishing around. Tip out onto a small baking tray, pouring over all the marinade, then bake for 15–20 minutes, or until the chicken is golden brown and cooked through. Toss the cooked chicken in any remaining sauce from the tray and transfer to a serving plate. Sprinkle with the spring onions and sesame seeds and serve with the lime wedges to squeeze over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the garlic granules, sesame oil, mirin, soy sauce, honey and chilli flakes in a resealable food bag and shake well. Put the garlic granules, sesame oil, mirin, soy sauce, honey and chilli flakes in a resealable food bag and shake well. Add the chicken thigh halves and mix to coat – you can do this by holding the outside of the bag and squishing around. Add the chicken thigh halves and mix to coat – you can do this by holding the outside of the bag and squishing around. Tip out onto a small baking tray, pouring over all the marinade, then bake for 15–20 minutes, or until the chicken is golden brown and cooked through. Tip out onto a small baking tray, pouring over all the marinade, then bake for 15–20 minutes, or until the chicken is golden brown and cooked through. Toss the cooked chicken in any remaining sauce from the tray and transfer to a serving plate. Sprinkle with the spring onions and sesame seeds and serve with the lime wedges to squeeze over. Toss the cooked chicken in any remaining sauce from the tray and transfer to a serving plate. Sprinkle with the spring onions and sesame seeds and serve with the lime wedges to squeeze over. | {
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"title": "Sticky chicken bites recipe",
"content": "An average of 4.6 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asian-style_sticky_23400_16x9.jpg This simple sticky chicken recipe from Eat Well for Less is a quick crowd-pleaser that the whole family will love. Serve with freshly steamed rice and vegetables. Each serving provides 441 kcal, 64g protein, 16g carbohydrate (of which 15g sugars), 13g fat (of which 3g saturates), 0.7g fibre and 2.3g salt. ½ tsp garlic granules2 tsp toasted sesame oil1 tsp mirin 1½ tbsp dark soy sauce1½ tbsp runny honeypinch dried red chilli flakes4 boneless chicken thighs, skin removed, halved4 spring onions, thinly sliced1-2 tsp sesame seeds1 lime, cut into wedges, to serve ½ tsp garlic granules 2 tsp toasted sesame oil 1 tsp mirin 1½ tbsp dark soy sauce 1½ tbsp runny honey pinch dried red chilli flakes 4 boneless chicken thighs, skin removed, halved 4 spring onions, thinly sliced 1-2 tsp sesame seeds 1 lime, cut into wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Put the garlic granules, sesame oil, mirin, soy sauce, honey and chilli flakes in a resealable food bag and shake well.Add the chicken thigh halves and mix to coat – you can do this by holding the outside of the bag and squishing around. Tip out onto a small baking tray, pouring over all the marinade, then bake for 15–20 minutes, or until the chicken is golden brown and cooked through. Toss the cooked chicken in any remaining sauce from the tray and transfer to a serving plate. Sprinkle with the spring onions and sesame seeds and serve with the lime wedges to squeeze over. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the garlic granules, sesame oil, mirin, soy sauce, honey and chilli flakes in a resealable food bag and shake well. Put the garlic granules, sesame oil, mirin, soy sauce, honey and chilli flakes in a resealable food bag and shake well. Add the chicken thigh halves and mix to coat – you can do this by holding the outside of the bag and squishing around. Add the chicken thigh halves and mix to coat – you can do this by holding the outside of the bag and squishing around. Tip out onto a small baking tray, pouring over all the marinade, then bake for 15–20 minutes, or until the chicken is golden brown and cooked through. Tip out onto a small baking tray, pouring over all the marinade, then bake for 15–20 minutes, or until the chicken is golden brown and cooked through. Toss the cooked chicken in any remaining sauce from the tray and transfer to a serving plate. Sprinkle with the spring onions and sesame seeds and serve with the lime wedges to squeeze over. Toss the cooked chicken in any remaining sauce from the tray and transfer to a serving plate. Sprinkle with the spring onions and sesame seeds and serve with the lime wedges to squeeze over."
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} | 72e05954b5983e09ea15cee49cf9be40e57829088d3fc018ffd5eb3d59863eec | Prosciutto and pesto chicken thighs recipe
An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prosciutto_and_pesto_46493_16x9.jpg This super-simple chicken thigh recipe needs just three ingredients. Serve with boiled new potatoes and green beans to make a complete dinner. Each serving provides 427 kcal, 68g protein, 1g carbohydrate (of which 0g sugars), 17g fat (of which 4g saturates), 0g fibre and 1.8g salt. 4 chicken thighs, bone and skin removed, halved4 tsp pesto 4 slices prosciutto, halved into two thin strips 4 chicken thighs, bone and skin removed, halved 4 tsp pesto 4 slices prosciutto, halved into two thin strips Method Preheat the oven to 200C/180C Fan/Gas 6.Place the chicken thighs on a baking tray, skinned side-up. Place half a teaspoon of pesto on top of each thigh and wrap in a piece of prosciutto, folding it in so the seam is on the bottom.Roast for 15–20 minutes, or until golden brown and cooked through. Serve with new potatoes and green beans. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken thighs on a baking tray, skinned side-up. Place half a teaspoon of pesto on top of each thigh and wrap in a piece of prosciutto, folding it in so the seam is on the bottom. Place the chicken thighs on a baking tray, skinned side-up. Place half a teaspoon of pesto on top of each thigh and wrap in a piece of prosciutto, folding it in so the seam is on the bottom. Roast for 15–20 minutes, or until golden brown and cooked through. Serve with new potatoes and green beans. Roast for 15–20 minutes, or until golden brown and cooked through. Serve with new potatoes and green beans. Recipe tips If you are following the low-FODMAP diet, make sure you use pesto without garlic in. You can make your own by combining garlic-infused olive oil, pine nuts, basil and Parmesan. | {
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"content": "An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prosciutto_and_pesto_46493_16x9.jpg This super-simple chicken thigh recipe needs just three ingredients. Serve with boiled new potatoes and green beans to make a complete dinner. Each serving provides 427 kcal, 68g protein, 1g carbohydrate (of which 0g sugars), 17g fat (of which 4g saturates), 0g fibre and 1.8g salt. 4 chicken thighs, bone and skin removed, halved4 tsp pesto 4 slices prosciutto, halved into two thin strips 4 chicken thighs, bone and skin removed, halved 4 tsp pesto 4 slices prosciutto, halved into two thin strips Method Preheat the oven to 200C/180C Fan/Gas 6.Place the chicken thighs on a baking tray, skinned side-up. Place half a teaspoon of pesto on top of each thigh and wrap in a piece of prosciutto, folding it in so the seam is on the bottom.Roast for 15–20 minutes, or until golden brown and cooked through. Serve with new potatoes and green beans. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken thighs on a baking tray, skinned side-up. Place half a teaspoon of pesto on top of each thigh and wrap in a piece of prosciutto, folding it in so the seam is on the bottom. Place the chicken thighs on a baking tray, skinned side-up. Place half a teaspoon of pesto on top of each thigh and wrap in a piece of prosciutto, folding it in so the seam is on the bottom. Roast for 15–20 minutes, or until golden brown and cooked through. Serve with new potatoes and green beans. Roast for 15–20 minutes, or until golden brown and cooked through. Serve with new potatoes and green beans. Recipe tips If you are following the low-FODMAP diet, make sure you use pesto without garlic in. You can make your own by combining garlic-infused olive oil, pine nuts, basil and Parmesan."
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} | 634f1dddf2a948d7d4d3232103b699abfee8b65fff62866afb4dcd086bf2412e | Upside-down shallot tartlets recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mini_shallot_tartlets_91204_16x9.jpg These shallot, cream cheese and puff pastry tartlets make perfect canapés for a Christmas party, or any other kind of party for that matter! 10 small shallots, peeled and halved 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar pinch of sugar sunflower oil few sprigs fresh thyme 1 x 320g/11½oz packet ready-rolled puff pastry 150g/5½oz garlic and herb cream cheese (such as Boursin) 1 free-range egg, beaten salt and freshly ground black pepper, to taste 10 small shallots, peeled and halved 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar pinch of sugar sunflower oil few sprigs fresh thyme 1 x 320g/11½oz packet ready-rolled puff pastry 150g/5½oz garlic and herb cream cheese (such as Boursin) 1 free-range egg, beaten salt and freshly ground black pepper, to taste Method Preheat the oven to 180C/160C Fan/Gas 4. Place the shallots in a bowl with the olive oil, balsamic vinegar and sugar and give it all a good mix. Leave to sit at least 10 minutes. Place the onions on a tray cut side down – you may need to use two trays so that they are not too crowded. Season with salt and freshly ground black pepper and some fresh thyme leaves. Cut the pastry into 20 little squares using a pizza cutter. Take a square of pastry, spread with half a teaspoon of cheese and place one square on top of each shallot. Press down the edges gently to seal everything in. Brush with beaten egg and bake in the oven for 12–14 minutes, or until golden-brown. Allow to cool slightly and flip the tartlets over before serving. Preheat the oven to 180C/160C Fan/Gas 4. Place the shallots in a bowl with the olive oil, balsamic vinegar and sugar and give it all a good mix. Leave to sit at least 10 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Place the shallots in a bowl with the olive oil, balsamic vinegar and sugar and give it all a good mix. Leave to sit at least 10 minutes. Place the onions on a tray cut side down – you may need to use two trays so that they are not too crowded. Season with salt and freshly ground black pepper and some fresh thyme leaves. Place the onions on a tray cut side down – you may need to use two trays so that they are not too crowded. Season with salt and freshly ground black pepper and some fresh thyme leaves. Cut the pastry into 20 little squares using a pizza cutter. Take a square of pastry, spread with half a teaspoon of cheese and place one square on top of each shallot. Press down the edges gently to seal everything in. Cut the pastry into 20 little squares using a pizza cutter. Take a square of pastry, spread with half a teaspoon of cheese and place one square on top of each shallot. Press down the edges gently to seal everything in. Brush with beaten egg and bake in the oven for 12–14 minutes, or until golden-brown. Allow to cool slightly and flip the tartlets over before serving. Brush with beaten egg and bake in the oven for 12–14 minutes, or until golden-brown. Allow to cool slightly and flip the tartlets over before serving. Recipe tips Use a butter knife or palette knife when you flip them to avoid losing the shallot half! | {
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"title": "Upside-down shallot tartlets recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mini_shallot_tartlets_91204_16x9.jpg These shallot, cream cheese and puff pastry tartlets make perfect canapés for a Christmas party, or any other kind of party for that matter! 10 small shallots, peeled and halved 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar pinch of sugar sunflower oil few sprigs fresh thyme 1 x 320g/11½oz packet ready-rolled puff pastry 150g/5½oz garlic and herb cream cheese (such as Boursin) 1 free-range egg, beaten salt and freshly ground black pepper, to taste 10 small shallots, peeled and halved 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar pinch of sugar sunflower oil few sprigs fresh thyme 1 x 320g/11½oz packet ready-rolled puff pastry 150g/5½oz garlic and herb cream cheese (such as Boursin) 1 free-range egg, beaten salt and freshly ground black pepper, to taste Method Preheat the oven to 180C/160C Fan/Gas 4. Place the shallots in a bowl with the olive oil, balsamic vinegar and sugar and give it all a good mix. Leave to sit at least 10 minutes. Place the onions on a tray cut side down – you may need to use two trays so that they are not too crowded. Season with salt and freshly ground black pepper and some fresh thyme leaves. Cut the pastry into 20 little squares using a pizza cutter. Take a square of pastry, spread with half a teaspoon of cheese and place one square on top of each shallot. Press down the edges gently to seal everything in. Brush with beaten egg and bake in the oven for 12–14 minutes, or until golden-brown. Allow to cool slightly and flip the tartlets over before serving. Preheat the oven to 180C/160C Fan/Gas 4. Place the shallots in a bowl with the olive oil, balsamic vinegar and sugar and give it all a good mix. Leave to sit at least 10 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Place the shallots in a bowl with the olive oil, balsamic vinegar and sugar and give it all a good mix. Leave to sit at least 10 minutes. Place the onions on a tray cut side down – you may need to use two trays so that they are not too crowded. Season with salt and freshly ground black pepper and some fresh thyme leaves. Place the onions on a tray cut side down – you may need to use two trays so that they are not too crowded. Season with salt and freshly ground black pepper and some fresh thyme leaves. Cut the pastry into 20 little squares using a pizza cutter. Take a square of pastry, spread with half a teaspoon of cheese and place one square on top of each shallot. Press down the edges gently to seal everything in. Cut the pastry into 20 little squares using a pizza cutter. Take a square of pastry, spread with half a teaspoon of cheese and place one square on top of each shallot. Press down the edges gently to seal everything in. Brush with beaten egg and bake in the oven for 12–14 minutes, or until golden-brown. Allow to cool slightly and flip the tartlets over before serving. Brush with beaten egg and bake in the oven for 12–14 minutes, or until golden-brown. Allow to cool slightly and flip the tartlets over before serving. Recipe tips Use a butter knife or palette knife when you flip them to avoid losing the shallot half!"
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} | d2d1fee19bd02d696f0c36a0bce4f0512ab7d14364b9519b7a6d06c784f37b06 | Christmas gingerbread decorations recipe
Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough.Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Remove the dough from the fridge 15-30 minutes before rolling so it can soften slightly. Split the dough in half and roll out each piece between two sheets of baking parchment to the thickness of a £1 coin. If you think the dough is very sticky, lightly dust it and the parchment with a little flour.Peel off the top sheet of parchment. Using the round cutters – either just one size or a variety – cut out discs. For each bauble you need to cut a 1.5 x 2cm strip of dough as well (it’s easiest to cut these from one long 2cm-wide piece of dough. Peel away the excess dough and re-roll the trimmings between fresh parchment to cut more discs. Repeat with the other piece of dough.Lift up the edge of a disc and slip the end of a strip of dough under it. Press gently so the strip adheres to the underside of the disc – about 1cm of the strip should protrude from the bauble (this will be the hanging fixture). Use the end of a thin paintbrush handle, straw or cocktail stick to make a hole near the top of the protruding strip (you can thread this with string once the biscuit is baked).Repeat with the remaining discs and strips. Make sure there is a little space between the baubles, then lift them (on their sheets of parchment), on to baking trays and refrigerate for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4 while the biscuits are chilling.Meanwhile, crush the boiled sweets into small pieces. Remove the baubles from the fridge and use the star cutter to stamp out a star shape from the centre of each. Carefully remove these stars and lay them on a separate parchment-lined baking tray. Carefully put the crushed-up sweets inside the cut-out star shapes (don’t mix the sweets together). Bake the biscuits for 8-12 minutes or until the sweets have melted and the biscuits are deep golden-brown around the edges. Bake the cut-out stars separately for about 5 minutes. You can eat these stars as they are or give them away with the biscuit baubles as gifts. While still warm, check the holes in the strips – if they have closed during baking, open them up again. Leave the biscuits to firm up on their trays until the melted sweets have set before transferring, on the parchment, to a wire rack to cool.Thread a strawberry lace through the hole in each bauble, using the end of a cocktail stick or a needle to help feed it through. Tie into loops for hanging.Melt the chocolate in a microwave or a heatproof bowl set over a pan of water, then leave to cool a little. Carefully cut the mini chocolates in half (you need only 15 halves but it’s worth having a few spare). Use the paintbrush/cocktail stick to dab melted chocolate onto the protruding strip at the top of each bauble and press on a mini chocolate half, which should just conceal the hole and cover the thread. Leave to set. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Remove the dough from the fridge 15-30 minutes before rolling so it can soften slightly. Split the dough in half and roll out each piece between two sheets of baking parchment to the thickness of a £1 coin. If you think the dough is very sticky, lightly dust it and the parchment with a little flour. Remove the dough from the fridge 15-30 minutes before rolling so it can soften slightly. Split the dough in half and roll out each piece between two sheets of baking parchment to the thickness of a £1 coin. If you think the dough is very sticky, lightly dust it and the parchment with a little flour. Peel off the top sheet of parchment. Using the round cutters – either just one size or a variety – cut out discs. For each bauble you need to cut a 1.5 x 2cm strip of dough as well (it’s easiest to cut these from one long 2cm-wide piece of dough. Peel away the excess dough and re-roll the trimmings between fresh parchment to cut more discs. Repeat with the other piece of dough. Peel off the top sheet of parchment. Using the round cutters – either just one size or a variety – cut out discs. For each bauble you need to cut a 1.5 x 2cm strip of dough as well (it’s easiest to cut these from one long 2cm-wide piece of dough. Peel away the excess dough and re-roll the trimmings between fresh parchment to cut more discs. Repeat with the other piece of dough. Lift up the edge of a disc and slip the end of a strip of dough under it. Press gently so the strip adheres to the underside of the disc – about 1cm of the strip should protrude from the bauble (this will be the hanging fixture). Lift up the edge of a disc and slip the end of a strip of dough under it. Press gently so the strip adheres to the underside of the disc – about 1cm of the strip should protrude from the bauble (this will be the hanging fixture). Use the end of a thin paintbrush handle, straw or cocktail stick to make a hole near the top of the protruding strip (you can thread this with string once the biscuit is baked). Use the end of a thin paintbrush handle, straw or cocktail stick to make a hole near the top of the protruding strip (you can thread this with string once the biscuit is baked). Repeat with the remaining discs and strips. Make sure there is a little space between the baubles, then lift them (on their sheets of parchment), on to baking trays and refrigerate for 15 minutes. Repeat with the remaining discs and strips. Make sure there is a little space between the baubles, then lift them (on their sheets of parchment), on to baking trays and refrigerate for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4 while the biscuits are chilling. Preheat the oven to 180C/160C Fan/Gas 4 while the biscuits are chilling. Meanwhile, crush the boiled sweets into small pieces. Remove the baubles from the fridge and use the star cutter to stamp out a star shape from the centre of each. Carefully remove these stars and lay them on a separate parchment-lined baking tray. Meanwhile, crush the boiled sweets into small pieces. Remove the baubles from the fridge and use the star cutter to stamp out a star shape from the centre of each. Carefully remove these stars and lay them on a separate parchment-lined baking tray. Carefully put the crushed-up sweets inside the cut-out star shapes (don’t mix the sweets together). Bake the biscuits for 8-12 minutes or until the sweets have melted and the biscuits are deep golden-brown around the edges. Bake the cut-out stars separately for about 5 minutes. You can eat these stars as they are or give them away with the biscuit baubles as gifts. Carefully put the crushed-up sweets inside the cut-out star shapes (don’t mix the sweets together). Bake the biscuits for 8-12 minutes or until the sweets have melted and the biscuits are deep golden-brown around the edges. Bake the cut-out stars separately for about 5 minutes. You can eat these stars as they are or give them away with the biscuit baubles as gifts. While still warm, check the holes in the strips – if they have closed during baking, open them up again. Leave the biscuits to firm up on their trays until the melted sweets have set before transferring, on the parchment, to a wire rack to cool. While still warm, check the holes in the strips – if they have closed during baking, open them up again. Leave the biscuits to firm up on their trays until the melted sweets have set before transferring, on the parchment, to a wire rack to cool. Thread a strawberry lace through the hole in each bauble, using the end of a cocktail stick or a needle to help feed it through. Tie into loops for hanging. Thread a strawberry lace through the hole in each bauble, using the end of a cocktail stick or a needle to help feed it through. Tie into loops for hanging. Melt the chocolate in a microwave or a heatproof bowl set over a pan of water, then leave to cool a little. Carefully cut the mini chocolates in half (you need only 15 halves but it’s worth having a few spare). Use the paintbrush/cocktail stick to dab melted chocolate onto the protruding strip at the top of each bauble and press on a mini chocolate half, which should just conceal the hole and cover the thread. Leave to set. Melt the chocolate in a microwave or a heatproof bowl set over a pan of water, then leave to cool a little. Carefully cut the mini chocolates in half (you need only 15 halves but it’s worth having a few spare). Use the paintbrush/cocktail stick to dab melted chocolate onto the protruding strip at the top of each bauble and press on a mini chocolate half, which should just conceal the hole and cover the thread. Leave to set. | {
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"content": "Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough.Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Remove the dough from the fridge 15-30 minutes before rolling so it can soften slightly. Split the dough in half and roll out each piece between two sheets of baking parchment to the thickness of a £1 coin. If you think the dough is very sticky, lightly dust it and the parchment with a little flour.Peel off the top sheet of parchment. Using the round cutters – either just one size or a variety – cut out discs. For each bauble you need to cut a 1.5 x 2cm strip of dough as well (it’s easiest to cut these from one long 2cm-wide piece of dough. Peel away the excess dough and re-roll the trimmings between fresh parchment to cut more discs. Repeat with the other piece of dough.Lift up the edge of a disc and slip the end of a strip of dough under it. Press gently so the strip adheres to the underside of the disc – about 1cm of the strip should protrude from the bauble (this will be the hanging fixture). Use the end of a thin paintbrush handle, straw or cocktail stick to make a hole near the top of the protruding strip (you can thread this with string once the biscuit is baked).Repeat with the remaining discs and strips. Make sure there is a little space between the baubles, then lift them (on their sheets of parchment), on to baking trays and refrigerate for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4 while the biscuits are chilling.Meanwhile, crush the boiled sweets into small pieces. Remove the baubles from the fridge and use the star cutter to stamp out a star shape from the centre of each. Carefully remove these stars and lay them on a separate parchment-lined baking tray. Carefully put the crushed-up sweets inside the cut-out star shapes (don’t mix the sweets together). Bake the biscuits for 8-12 minutes or until the sweets have melted and the biscuits are deep golden-brown around the edges. Bake the cut-out stars separately for about 5 minutes. You can eat these stars as they are or give them away with the biscuit baubles as gifts. While still warm, check the holes in the strips – if they have closed during baking, open them up again. Leave the biscuits to firm up on their trays until the melted sweets have set before transferring, on the parchment, to a wire rack to cool.Thread a strawberry lace through the hole in each bauble, using the end of a cocktail stick or a needle to help feed it through. Tie into loops for hanging.Melt the chocolate in a microwave or a heatproof bowl set over a pan of water, then leave to cool a little. Carefully cut the mini chocolates in half (you need only 15 halves but it’s worth having a few spare). Use the paintbrush/cocktail stick to dab melted chocolate onto the protruding strip at the top of each bauble and press on a mini chocolate half, which should just conceal the hole and cover the thread. Leave to set. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Remove the dough from the fridge 15-30 minutes before rolling so it can soften slightly. Split the dough in half and roll out each piece between two sheets of baking parchment to the thickness of a £1 coin. If you think the dough is very sticky, lightly dust it and the parchment with a little flour. Remove the dough from the fridge 15-30 minutes before rolling so it can soften slightly. Split the dough in half and roll out each piece between two sheets of baking parchment to the thickness of a £1 coin. If you think the dough is very sticky, lightly dust it and the parchment with a little flour. Peel off the top sheet of parchment. Using the round cutters – either just one size or a variety – cut out discs. For each bauble you need to cut a 1.5 x 2cm strip of dough as well (it’s easiest to cut these from one long 2cm-wide piece of dough. Peel away the excess dough and re-roll the trimmings between fresh parchment to cut more discs. Repeat with the other piece of dough. Peel off the top sheet of parchment. Using the round cutters – either just one size or a variety – cut out discs. For each bauble you need to cut a 1.5 x 2cm strip of dough as well (it’s easiest to cut these from one long 2cm-wide piece of dough. Peel away the excess dough and re-roll the trimmings between fresh parchment to cut more discs. Repeat with the other piece of dough. Lift up the edge of a disc and slip the end of a strip of dough under it. Press gently so the strip adheres to the underside of the disc – about 1cm of the strip should protrude from the bauble (this will be the hanging fixture). Lift up the edge of a disc and slip the end of a strip of dough under it. Press gently so the strip adheres to the underside of the disc – about 1cm of the strip should protrude from the bauble (this will be the hanging fixture). Use the end of a thin paintbrush handle, straw or cocktail stick to make a hole near the top of the protruding strip (you can thread this with string once the biscuit is baked). Use the end of a thin paintbrush handle, straw or cocktail stick to make a hole near the top of the protruding strip (you can thread this with string once the biscuit is baked). Repeat with the remaining discs and strips. Make sure there is a little space between the baubles, then lift them (on their sheets of parchment), on to baking trays and refrigerate for 15 minutes. Repeat with the remaining discs and strips. Make sure there is a little space between the baubles, then lift them (on their sheets of parchment), on to baking trays and refrigerate for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4 while the biscuits are chilling. Preheat the oven to 180C/160C Fan/Gas 4 while the biscuits are chilling. Meanwhile, crush the boiled sweets into small pieces. Remove the baubles from the fridge and use the star cutter to stamp out a star shape from the centre of each. Carefully remove these stars and lay them on a separate parchment-lined baking tray. Meanwhile, crush the boiled sweets into small pieces. Remove the baubles from the fridge and use the star cutter to stamp out a star shape from the centre of each. Carefully remove these stars and lay them on a separate parchment-lined baking tray. Carefully put the crushed-up sweets inside the cut-out star shapes (don’t mix the sweets together). Bake the biscuits for 8-12 minutes or until the sweets have melted and the biscuits are deep golden-brown around the edges. Bake the cut-out stars separately for about 5 minutes. You can eat these stars as they are or give them away with the biscuit baubles as gifts. Carefully put the crushed-up sweets inside the cut-out star shapes (don’t mix the sweets together). Bake the biscuits for 8-12 minutes or until the sweets have melted and the biscuits are deep golden-brown around the edges. Bake the cut-out stars separately for about 5 minutes. You can eat these stars as they are or give them away with the biscuit baubles as gifts. While still warm, check the holes in the strips – if they have closed during baking, open them up again. Leave the biscuits to firm up on their trays until the melted sweets have set before transferring, on the parchment, to a wire rack to cool. While still warm, check the holes in the strips – if they have closed during baking, open them up again. Leave the biscuits to firm up on their trays until the melted sweets have set before transferring, on the parchment, to a wire rack to cool. Thread a strawberry lace through the hole in each bauble, using the end of a cocktail stick or a needle to help feed it through. Tie into loops for hanging. Thread a strawberry lace through the hole in each bauble, using the end of a cocktail stick or a needle to help feed it through. Tie into loops for hanging. Melt the chocolate in a microwave or a heatproof bowl set over a pan of water, then leave to cool a little. Carefully cut the mini chocolates in half (you need only 15 halves but it’s worth having a few spare). Use the paintbrush/cocktail stick to dab melted chocolate onto the protruding strip at the top of each bauble and press on a mini chocolate half, which should just conceal the hole and cover the thread. Leave to set. Melt the chocolate in a microwave or a heatproof bowl set over a pan of water, then leave to cool a little. Carefully cut the mini chocolates in half (you need only 15 halves but it’s worth having a few spare). Use the paintbrush/cocktail stick to dab melted chocolate onto the protruding strip at the top of each bauble and press on a mini chocolate half, which should just conceal the hole and cover the thread. Leave to set."
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} | 75944b7c6507a05e92aad0f59c1a190b78e6c162e38833a1fa7449d2309859eb | Mini beef Wellington tartlets recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_beef_wellington_18819_16x9.jpg Mary Berry's miniature beef-and-horseradish tartlets are perfect as Christmas party canapés. Equipment and preparation: for this recipe you will need a 24-hole mini muffin tin or two 12-hole ones. Each serving provides 35kcal, 1.5g protein, 3g carbohydrate (of which 0.7g sugars), 2g fat (of which 0.8g saturates), 0.1g fibre and 0.1g salt. 2 x 25cm/10in square sheets ready-made filo pastrybutter, melted, for brushing 125g/4½oz fillet tail steak, cut into 25 equally-sized cubes (about 1.5cm/½in)salt and freshly ground black pepper1 tsp clear honey 1 tbsp vegetable oil4 tbsp hot creamed horseradish sauce 1 tbsp chopped parsley, to garnish 2 x 25cm/10in square sheets ready-made filo pastry butter, melted, for brushing 125g/4½oz fillet tail steak, cut into 25 equally-sized cubes (about 1.5cm/½in) salt and freshly ground black pepper 1 tsp clear honey 1 tbsp vegetable oil 4 tbsp hot creamed horseradish sauce 1 tbsp chopped parsley, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. Brush both sheets of the filo pastry all over with the melted butter, then place them side by side. Using a 5cm/2in square pastry cutter, or a sharp knife, cut 25 squares from each sheet of pastry (there should be exactly the right amount of pastry to yield 50 squares with no trimmings). Take one pastry square and place another on top of it, turning the top layer at an angle to create a star shape. Repeat this process with all of the pastry squares to create 25 stars.Press one pastry star, buttered-side down, into each of the moulds of the muffin tin to create 24 mini tartlet cases. (The remaining pastry star can be cooked separately in an individual muffin mould, or discarded.) Bake the tartlet cases in the oven for 5-10 minutes, or until golden-brown and crisp. Remove from the oven and carefully transfer to a wire rack to cool completely.In a bowl, season the fillet steak cubes with salt and freshly ground black pepper, then drizzle over the honey and mix well to cover the meat.Heat the oil in a frying pan over a very high heat, then fry the steak for 1-2 minutes on all sides, or until browned all over but still pink in the middle. Transfer to a plate and set aside to rest for a minute or two.Spoon small, equally-sized dollops of the horseradish into the cooled pastry cases, then sit one warm cube of fillet steak on top of each. Sprinkle each tartlet with a pinch of chopped parsley just before serving. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush both sheets of the filo pastry all over with the melted butter, then place them side by side. Using a 5cm/2in square pastry cutter, or a sharp knife, cut 25 squares from each sheet of pastry (there should be exactly the right amount of pastry to yield 50 squares with no trimmings). Brush both sheets of the filo pastry all over with the melted butter, then place them side by side. Using a 5cm/2in square pastry cutter, or a sharp knife, cut 25 squares from each sheet of pastry (there should be exactly the right amount of pastry to yield 50 squares with no trimmings). Take one pastry square and place another on top of it, turning the top layer at an angle to create a star shape. Repeat this process with all of the pastry squares to create 25 stars. Take one pastry square and place another on top of it, turning the top layer at an angle to create a star shape. Repeat this process with all of the pastry squares to create 25 stars. Press one pastry star, buttered-side down, into each of the moulds of the muffin tin to create 24 mini tartlet cases. (The remaining pastry star can be cooked separately in an individual muffin mould, or discarded.) Press one pastry star, buttered-side down, into each of the moulds of the muffin tin to create 24 mini tartlet cases. (The remaining pastry star can be cooked separately in an individual muffin mould, or discarded.) Bake the tartlet cases in the oven for 5-10 minutes, or until golden-brown and crisp. Remove from the oven and carefully transfer to a wire rack to cool completely. Bake the tartlet cases in the oven for 5-10 minutes, or until golden-brown and crisp. Remove from the oven and carefully transfer to a wire rack to cool completely. In a bowl, season the fillet steak cubes with salt and freshly ground black pepper, then drizzle over the honey and mix well to cover the meat. In a bowl, season the fillet steak cubes with salt and freshly ground black pepper, then drizzle over the honey and mix well to cover the meat. Heat the oil in a frying pan over a very high heat, then fry the steak for 1-2 minutes on all sides, or until browned all over but still pink in the middle. Transfer to a plate and set aside to rest for a minute or two. Heat the oil in a frying pan over a very high heat, then fry the steak for 1-2 minutes on all sides, or until browned all over but still pink in the middle. Transfer to a plate and set aside to rest for a minute or two. Spoon small, equally-sized dollops of the horseradish into the cooled pastry cases, then sit one warm cube of fillet steak on top of each. Sprinkle each tartlet with a pinch of chopped parsley just before serving. Spoon small, equally-sized dollops of the horseradish into the cooled pastry cases, then sit one warm cube of fillet steak on top of each. Sprinkle each tartlet with a pinch of chopped parsley just before serving. Recipe tips The tartlet cases can be made up to 1 day in advance, then filled on the day. | {
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"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_beef_wellington_18819_16x9.jpg Mary Berry's miniature beef-and-horseradish tartlets are perfect as Christmas party canapés. Equipment and preparation: for this recipe you will need a 24-hole mini muffin tin or two 12-hole ones. Each serving provides 35kcal, 1.5g protein, 3g carbohydrate (of which 0.7g sugars), 2g fat (of which 0.8g saturates), 0.1g fibre and 0.1g salt. 2 x 25cm/10in square sheets ready-made filo pastrybutter, melted, for brushing 125g/4½oz fillet tail steak, cut into 25 equally-sized cubes (about 1.5cm/½in)salt and freshly ground black pepper1 tsp clear honey 1 tbsp vegetable oil4 tbsp hot creamed horseradish sauce 1 tbsp chopped parsley, to garnish 2 x 25cm/10in square sheets ready-made filo pastry butter, melted, for brushing 125g/4½oz fillet tail steak, cut into 25 equally-sized cubes (about 1.5cm/½in) salt and freshly ground black pepper 1 tsp clear honey 1 tbsp vegetable oil 4 tbsp hot creamed horseradish sauce 1 tbsp chopped parsley, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. Brush both sheets of the filo pastry all over with the melted butter, then place them side by side. Using a 5cm/2in square pastry cutter, or a sharp knife, cut 25 squares from each sheet of pastry (there should be exactly the right amount of pastry to yield 50 squares with no trimmings). Take one pastry square and place another on top of it, turning the top layer at an angle to create a star shape. Repeat this process with all of the pastry squares to create 25 stars.Press one pastry star, buttered-side down, into each of the moulds of the muffin tin to create 24 mini tartlet cases. (The remaining pastry star can be cooked separately in an individual muffin mould, or discarded.) Bake the tartlet cases in the oven for 5-10 minutes, or until golden-brown and crisp. Remove from the oven and carefully transfer to a wire rack to cool completely.In a bowl, season the fillet steak cubes with salt and freshly ground black pepper, then drizzle over the honey and mix well to cover the meat.Heat the oil in a frying pan over a very high heat, then fry the steak for 1-2 minutes on all sides, or until browned all over but still pink in the middle. Transfer to a plate and set aside to rest for a minute or two.Spoon small, equally-sized dollops of the horseradish into the cooled pastry cases, then sit one warm cube of fillet steak on top of each. Sprinkle each tartlet with a pinch of chopped parsley just before serving. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush both sheets of the filo pastry all over with the melted butter, then place them side by side. Using a 5cm/2in square pastry cutter, or a sharp knife, cut 25 squares from each sheet of pastry (there should be exactly the right amount of pastry to yield 50 squares with no trimmings). Brush both sheets of the filo pastry all over with the melted butter, then place them side by side. Using a 5cm/2in square pastry cutter, or a sharp knife, cut 25 squares from each sheet of pastry (there should be exactly the right amount of pastry to yield 50 squares with no trimmings). Take one pastry square and place another on top of it, turning the top layer at an angle to create a star shape. Repeat this process with all of the pastry squares to create 25 stars. Take one pastry square and place another on top of it, turning the top layer at an angle to create a star shape. Repeat this process with all of the pastry squares to create 25 stars. Press one pastry star, buttered-side down, into each of the moulds of the muffin tin to create 24 mini tartlet cases. (The remaining pastry star can be cooked separately in an individual muffin mould, or discarded.) Press one pastry star, buttered-side down, into each of the moulds of the muffin tin to create 24 mini tartlet cases. (The remaining pastry star can be cooked separately in an individual muffin mould, or discarded.) Bake the tartlet cases in the oven for 5-10 minutes, or until golden-brown and crisp. Remove from the oven and carefully transfer to a wire rack to cool completely. Bake the tartlet cases in the oven for 5-10 minutes, or until golden-brown and crisp. Remove from the oven and carefully transfer to a wire rack to cool completely. In a bowl, season the fillet steak cubes with salt and freshly ground black pepper, then drizzle over the honey and mix well to cover the meat. In a bowl, season the fillet steak cubes with salt and freshly ground black pepper, then drizzle over the honey and mix well to cover the meat. Heat the oil in a frying pan over a very high heat, then fry the steak for 1-2 minutes on all sides, or until browned all over but still pink in the middle. Transfer to a plate and set aside to rest for a minute or two. Heat the oil in a frying pan over a very high heat, then fry the steak for 1-2 minutes on all sides, or until browned all over but still pink in the middle. Transfer to a plate and set aside to rest for a minute or two. Spoon small, equally-sized dollops of the horseradish into the cooled pastry cases, then sit one warm cube of fillet steak on top of each. Sprinkle each tartlet with a pinch of chopped parsley just before serving. Spoon small, equally-sized dollops of the horseradish into the cooled pastry cases, then sit one warm cube of fillet steak on top of each. Sprinkle each tartlet with a pinch of chopped parsley just before serving. Recipe tips The tartlet cases can be made up to 1 day in advance, then filled on the day."
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} | 79e240cce6037b8b33c0a70921210bfcdc618a46915449eed950dc414ac03092 | Parma ham, goats’ cheese and rocket canapés recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/parma_ham_goats_cheese_13654_16x9.jpg For an easy, no-cook starter or simple canapé, Mary Berry brings you this flavour-packed ham and goats' cheese roll-up. 8 slices Parma ham8-10 tsp soft goats’ cheese1 x 70g/2½oz bag rocketsalt and freshly ground black pepper8 medium gherkins, quartered 8 slices Parma ham 8-10 tsp soft goats’ cheese 1 x 70g/2½oz bag rocket salt and freshly ground black pepper 8 medium gherkins, quartered Method Lay each piece of Parma ham on a board, cut off any surplus fat and discard. Spread a good teaspoon of goats’ cheese over the end quarter. Season with salt and pepper. Take a small handful of rocket and lay on top, leaving some of the rocket sticking out of the ends. Lay one piece of cucumber on top.Roll the Parma ham up into a cigar shape and transfer to the fridge until needed.Slice each roll in half and arrange standing up on the cut side on a serving platter. Serve cold. Lay each piece of Parma ham on a board, cut off any surplus fat and discard. Lay each piece of Parma ham on a board, cut off any surplus fat and discard. Spread a good teaspoon of goats’ cheese over the end quarter. Season with salt and pepper. Take a small handful of rocket and lay on top, leaving some of the rocket sticking out of the ends. Lay one piece of cucumber on top. Spread a good teaspoon of goats’ cheese over the end quarter. Season with salt and pepper. Take a small handful of rocket and lay on top, leaving some of the rocket sticking out of the ends. Lay one piece of cucumber on top. Roll the Parma ham up into a cigar shape and transfer to the fridge until needed. Roll the Parma ham up into a cigar shape and transfer to the fridge until needed. Slice each roll in half and arrange standing up on the cut side on a serving platter. Serve cold. Slice each roll in half and arrange standing up on the cut side on a serving platter. Serve cold. Recipe tips These rolls can be made up to six hours ahead and kept in the fridge. Recommended wines Try Allini Conegliano Valdobbiadene Prosecco, or Jansz Tasmania Premium Non Vintage Cuvee. | {
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"title": "Parma ham, goats’ cheese and rocket canapés recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/parma_ham_goats_cheese_13654_16x9.jpg For an easy, no-cook starter or simple canapé, Mary Berry brings you this flavour-packed ham and goats' cheese roll-up. 8 slices Parma ham8-10 tsp soft goats’ cheese1 x 70g/2½oz bag rocketsalt and freshly ground black pepper8 medium gherkins, quartered 8 slices Parma ham 8-10 tsp soft goats’ cheese 1 x 70g/2½oz bag rocket salt and freshly ground black pepper 8 medium gherkins, quartered Method Lay each piece of Parma ham on a board, cut off any surplus fat and discard. Spread a good teaspoon of goats’ cheese over the end quarter. Season with salt and pepper. Take a small handful of rocket and lay on top, leaving some of the rocket sticking out of the ends. Lay one piece of cucumber on top.Roll the Parma ham up into a cigar shape and transfer to the fridge until needed.Slice each roll in half and arrange standing up on the cut side on a serving platter. Serve cold. Lay each piece of Parma ham on a board, cut off any surplus fat and discard. Lay each piece of Parma ham on a board, cut off any surplus fat and discard. Spread a good teaspoon of goats’ cheese over the end quarter. Season with salt and pepper. Take a small handful of rocket and lay on top, leaving some of the rocket sticking out of the ends. Lay one piece of cucumber on top. Spread a good teaspoon of goats’ cheese over the end quarter. Season with salt and pepper. Take a small handful of rocket and lay on top, leaving some of the rocket sticking out of the ends. Lay one piece of cucumber on top. Roll the Parma ham up into a cigar shape and transfer to the fridge until needed. Roll the Parma ham up into a cigar shape and transfer to the fridge until needed. Slice each roll in half and arrange standing up on the cut side on a serving platter. Serve cold. Slice each roll in half and arrange standing up on the cut side on a serving platter. Serve cold. Recipe tips These rolls can be made up to six hours ahead and kept in the fridge. Recommended wines Try Allini Conegliano Valdobbiadene Prosecco, or Jansz Tasmania Premium Non Vintage Cuvee."
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} | 21d71238348e678bd543532043094c58304365bc4acbcdb3069e238733d26011 | Gulab jamun recipe
An average of 2.4 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gulabjambu_81245_16x9.jpg These sticky-sweet deep-fried dough balls aren't for those on a diet, but are an authentic Indian sweet. 225g/8oz powdered milk110g/4oz plain flour1¼ tsp baking powder½ tsp bicarbonate of soda350ml/12fl oz milk25g/1oz butter, meltedvegetable oil, for deep frying 225g/8oz powdered milk 110g/4oz plain flour 1¼ tsp baking powder ½ tsp bicarbonate of soda 350ml/12fl oz milk 25g/1oz butter, melted vegetable oil, for deep frying 200g/7oz caster sugar100ml/3½fl oz waterfew strands saffron 200g/7oz caster sugar 100ml/3½fl oz water few strands saffron 1 tbsp chopped pistachio nuts1 tbsp flaked almonds, toasted in a pan 1 tbsp chopped pistachio nuts 1 tbsp flaked almonds, toasted in a pan Method For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. Garnish with chopped pistachio nuts and flaked almonds and serve. For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls. For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls. Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain. Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain. Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy. Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy. When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. Garnish with chopped pistachio nuts and flaked almonds and serve. Garnish with chopped pistachio nuts and flaked almonds and serve. | {
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"title": "Gulab jamun recipe",
"content": "An average of 2.4 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gulabjambu_81245_16x9.jpg These sticky-sweet deep-fried dough balls aren't for those on a diet, but are an authentic Indian sweet. 225g/8oz powdered milk110g/4oz plain flour1¼ tsp baking powder½ tsp bicarbonate of soda350ml/12fl oz milk25g/1oz butter, meltedvegetable oil, for deep frying 225g/8oz powdered milk 110g/4oz plain flour 1¼ tsp baking powder ½ tsp bicarbonate of soda 350ml/12fl oz milk 25g/1oz butter, melted vegetable oil, for deep frying 200g/7oz caster sugar100ml/3½fl oz waterfew strands saffron 200g/7oz caster sugar 100ml/3½fl oz water few strands saffron 1 tbsp chopped pistachio nuts1 tbsp flaked almonds, toasted in a pan 1 tbsp chopped pistachio nuts 1 tbsp flaked almonds, toasted in a pan Method For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. Garnish with chopped pistachio nuts and flaked almonds and serve. For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls. For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls. Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain. Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain. Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy. Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy. When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. Garnish with chopped pistachio nuts and flaked almonds and serve. Garnish with chopped pistachio nuts and flaked almonds and serve."
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} | bdb31972c7e318bae267362443c6230841138858e284d4e60e51ca55e1929779 | Turkish delight recipe
Lightly oil a large piece of cling film and press well into your tin or dish, leaving enough overlap on each side to fold over and cover the top of the Turkish delight once made.In a clean, heavy-based saucepan add the sugar, lemon juice and 250ml/9fl oz of water. The mixture should reach about halfway up the pot. Heat gently to dissolve the sugar, stirring occasionally with a clean, metal spoon. This will take about 15 minutes. Once dissolved, brush down the sides of the pan with a wet pastry brush (this prevents sugar crystals from forming). Turn the heat up, insert the thermometer and bring to a boil. Without stirring, cook until the temperature on the thermometer reaches 115C/239F. This will take around 10 minutes. Once it reaches that temperature, remove the syrup from the heat and let it cool slightly. In another heavy-based saucepan, whisk another 250ml/9fl oz of water with the cream of tartar and cornflour until smooth. Place on a low heat and cook, whisking frequently, until the mixture forms a thick paste and starts to blow hot bubbles. This will take about 10 minutes.Take off the heat and gradually add the hot sugar syrup, whisking thoroughly between each addition to prevent lumps forming. Once smooth, use a silicone spatula to scrape down and clean the sides of the pan. Place the pan on a medium heat and cook until the mixture just begins to bubble. Turn the heat down to low and cook for a further 45 minutes. You will need to stir every 5 minutes – I tend to use a silicon spatula, then scrape it down with a knife to keep all the mix in the pan. After 45 minutes, take the pan off the heat and stir through the food colouring and rose water. Pour into the lined tin and fold over the oiled cling film to cover. Using a spoon, carefully press down on the cling film to flatten the surface. Once smooth, fold back the cling film to leave the Turkish delight exposed. Leave out to cool for at least six hours or overnight to set. For dusting, when set, mix the icing sugar and cornflour in a large bowl. Sprinkle 1 tablespoon of this mixture onto a board.Carefully turn out the Turkish delight and cut into 24 squares with a lightly-oiled knife. In batches, toss the squares in the icing sugar mixture until they are well coated. Store the Turkish delight in a loosely covered container (not in the fridge) with the remaining icing sugar. This will keep for about one week. Lightly oil a large piece of cling film and press well into your tin or dish, leaving enough overlap on each side to fold over and cover the top of the Turkish delight once made. Lightly oil a large piece of cling film and press well into your tin or dish, leaving enough overlap on each side to fold over and cover the top of the Turkish delight once made. In a clean, heavy-based saucepan add the sugar, lemon juice and 250ml/9fl oz of water. The mixture should reach about halfway up the pot. Heat gently to dissolve the sugar, stirring occasionally with a clean, metal spoon. This will take about 15 minutes. In a clean, heavy-based saucepan add the sugar, lemon juice and 250ml/9fl oz of water. The mixture should reach about halfway up the pot. Heat gently to dissolve the sugar, stirring occasionally with a clean, metal spoon. This will take about 15 minutes. Once dissolved, brush down the sides of the pan with a wet pastry brush (this prevents sugar crystals from forming). Turn the heat up, insert the thermometer and bring to a boil. Without stirring, cook until the temperature on the thermometer reaches 115C/239F. This will take around 10 minutes. Once it reaches that temperature, remove the syrup from the heat and let it cool slightly. Once dissolved, brush down the sides of the pan with a wet pastry brush (this prevents sugar crystals from forming). Turn the heat up, insert the thermometer and bring to a boil. Without stirring, cook until the temperature on the thermometer reaches 115C/239F. This will take around 10 minutes. Once it reaches that temperature, remove the syrup from the heat and let it cool slightly. In another heavy-based saucepan, whisk another 250ml/9fl oz of water with the cream of tartar and cornflour until smooth. Place on a low heat and cook, whisking frequently, until the mixture forms a thick paste and starts to blow hot bubbles. This will take about 10 minutes. In another heavy-based saucepan, whisk another 250ml/9fl oz of water with the cream of tartar and cornflour until smooth. Place on a low heat and cook, whisking frequently, until the mixture forms a thick paste and starts to blow hot bubbles. This will take about 10 minutes. Take off the heat and gradually add the hot sugar syrup, whisking thoroughly between each addition to prevent lumps forming. Once smooth, use a silicone spatula to scrape down and clean the sides of the pan. Take off the heat and gradually add the hot sugar syrup, whisking thoroughly between each addition to prevent lumps forming. Once smooth, use a silicone spatula to scrape down and clean the sides of the pan. Place the pan on a medium heat and cook until the mixture just begins to bubble. Turn the heat down to low and cook for a further 45 minutes. You will need to stir every 5 minutes – I tend to use a silicon spatula, then scrape it down with a knife to keep all the mix in the pan. Place the pan on a medium heat and cook until the mixture just begins to bubble. Turn the heat down to low and cook for a further 45 minutes. You will need to stir every 5 minutes – I tend to use a silicon spatula, then scrape it down with a knife to keep all the mix in the pan. After 45 minutes, take the pan off the heat and stir through the food colouring and rose water. Pour into the lined tin and fold over the oiled cling film to cover. Using a spoon, carefully press down on the cling film to flatten the surface. Once smooth, fold back the cling film to leave the Turkish delight exposed. Leave out to cool for at least six hours or overnight to set. After 45 minutes, take the pan off the heat and stir through the food colouring and rose water. Pour into the lined tin and fold over the oiled cling film to cover. Using a spoon, carefully press down on the cling film to flatten the surface. Once smooth, fold back the cling film to leave the Turkish delight exposed. Leave out to cool for at least six hours or overnight to set. For dusting, when set, mix the icing sugar and cornflour in a large bowl. Sprinkle 1 tablespoon of this mixture onto a board. For dusting, when set, mix the icing sugar and cornflour in a large bowl. Sprinkle 1 tablespoon of this mixture onto a board. Carefully turn out the Turkish delight and cut into 24 squares with a lightly-oiled knife. In batches, toss the squares in the icing sugar mixture until they are well coated. Carefully turn out the Turkish delight and cut into 24 squares with a lightly-oiled knife. In batches, toss the squares in the icing sugar mixture until they are well coated. Store the Turkish delight in a loosely covered container (not in the fridge) with the remaining icing sugar. This will keep for about one week. Store the Turkish delight in a loosely covered container (not in the fridge) with the remaining icing sugar. This will keep for about one week. | {
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"title": "Turkish delight recipe",
"content": "Lightly oil a large piece of cling film and press well into your tin or dish, leaving enough overlap on each side to fold over and cover the top of the Turkish delight once made.In a clean, heavy-based saucepan add the sugar, lemon juice and 250ml/9fl oz of water. The mixture should reach about halfway up the pot. Heat gently to dissolve the sugar, stirring occasionally with a clean, metal spoon. This will take about 15 minutes. Once dissolved, brush down the sides of the pan with a wet pastry brush (this prevents sugar crystals from forming). Turn the heat up, insert the thermometer and bring to a boil. Without stirring, cook until the temperature on the thermometer reaches 115C/239F. This will take around 10 minutes. Once it reaches that temperature, remove the syrup from the heat and let it cool slightly. In another heavy-based saucepan, whisk another 250ml/9fl oz of water with the cream of tartar and cornflour until smooth. Place on a low heat and cook, whisking frequently, until the mixture forms a thick paste and starts to blow hot bubbles. This will take about 10 minutes.Take off the heat and gradually add the hot sugar syrup, whisking thoroughly between each addition to prevent lumps forming. Once smooth, use a silicone spatula to scrape down and clean the sides of the pan. Place the pan on a medium heat and cook until the mixture just begins to bubble. Turn the heat down to low and cook for a further 45 minutes. You will need to stir every 5 minutes – I tend to use a silicon spatula, then scrape it down with a knife to keep all the mix in the pan. After 45 minutes, take the pan off the heat and stir through the food colouring and rose water. Pour into the lined tin and fold over the oiled cling film to cover. Using a spoon, carefully press down on the cling film to flatten the surface. Once smooth, fold back the cling film to leave the Turkish delight exposed. Leave out to cool for at least six hours or overnight to set. For dusting, when set, mix the icing sugar and cornflour in a large bowl. Sprinkle 1 tablespoon of this mixture onto a board.Carefully turn out the Turkish delight and cut into 24 squares with a lightly-oiled knife. In batches, toss the squares in the icing sugar mixture until they are well coated. Store the Turkish delight in a loosely covered container (not in the fridge) with the remaining icing sugar. This will keep for about one week. Lightly oil a large piece of cling film and press well into your tin or dish, leaving enough overlap on each side to fold over and cover the top of the Turkish delight once made. Lightly oil a large piece of cling film and press well into your tin or dish, leaving enough overlap on each side to fold over and cover the top of the Turkish delight once made. In a clean, heavy-based saucepan add the sugar, lemon juice and 250ml/9fl oz of water. The mixture should reach about halfway up the pot. Heat gently to dissolve the sugar, stirring occasionally with a clean, metal spoon. This will take about 15 minutes. In a clean, heavy-based saucepan add the sugar, lemon juice and 250ml/9fl oz of water. The mixture should reach about halfway up the pot. Heat gently to dissolve the sugar, stirring occasionally with a clean, metal spoon. This will take about 15 minutes. Once dissolved, brush down the sides of the pan with a wet pastry brush (this prevents sugar crystals from forming). Turn the heat up, insert the thermometer and bring to a boil. Without stirring, cook until the temperature on the thermometer reaches 115C/239F. This will take around 10 minutes. Once it reaches that temperature, remove the syrup from the heat and let it cool slightly. Once dissolved, brush down the sides of the pan with a wet pastry brush (this prevents sugar crystals from forming). Turn the heat up, insert the thermometer and bring to a boil. Without stirring, cook until the temperature on the thermometer reaches 115C/239F. This will take around 10 minutes. Once it reaches that temperature, remove the syrup from the heat and let it cool slightly. In another heavy-based saucepan, whisk another 250ml/9fl oz of water with the cream of tartar and cornflour until smooth. Place on a low heat and cook, whisking frequently, until the mixture forms a thick paste and starts to blow hot bubbles. This will take about 10 minutes. In another heavy-based saucepan, whisk another 250ml/9fl oz of water with the cream of tartar and cornflour until smooth. Place on a low heat and cook, whisking frequently, until the mixture forms a thick paste and starts to blow hot bubbles. This will take about 10 minutes. Take off the heat and gradually add the hot sugar syrup, whisking thoroughly between each addition to prevent lumps forming. Once smooth, use a silicone spatula to scrape down and clean the sides of the pan. Take off the heat and gradually add the hot sugar syrup, whisking thoroughly between each addition to prevent lumps forming. Once smooth, use a silicone spatula to scrape down and clean the sides of the pan. Place the pan on a medium heat and cook until the mixture just begins to bubble. Turn the heat down to low and cook for a further 45 minutes. You will need to stir every 5 minutes – I tend to use a silicon spatula, then scrape it down with a knife to keep all the mix in the pan. Place the pan on a medium heat and cook until the mixture just begins to bubble. Turn the heat down to low and cook for a further 45 minutes. You will need to stir every 5 minutes – I tend to use a silicon spatula, then scrape it down with a knife to keep all the mix in the pan. After 45 minutes, take the pan off the heat and stir through the food colouring and rose water. Pour into the lined tin and fold over the oiled cling film to cover. Using a spoon, carefully press down on the cling film to flatten the surface. Once smooth, fold back the cling film to leave the Turkish delight exposed. Leave out to cool for at least six hours or overnight to set. After 45 minutes, take the pan off the heat and stir through the food colouring and rose water. Pour into the lined tin and fold over the oiled cling film to cover. Using a spoon, carefully press down on the cling film to flatten the surface. Once smooth, fold back the cling film to leave the Turkish delight exposed. Leave out to cool for at least six hours or overnight to set. For dusting, when set, mix the icing sugar and cornflour in a large bowl. Sprinkle 1 tablespoon of this mixture onto a board. For dusting, when set, mix the icing sugar and cornflour in a large bowl. Sprinkle 1 tablespoon of this mixture onto a board. Carefully turn out the Turkish delight and cut into 24 squares with a lightly-oiled knife. In batches, toss the squares in the icing sugar mixture until they are well coated. Carefully turn out the Turkish delight and cut into 24 squares with a lightly-oiled knife. In batches, toss the squares in the icing sugar mixture until they are well coated. Store the Turkish delight in a loosely covered container (not in the fridge) with the remaining icing sugar. This will keep for about one week. Store the Turkish delight in a loosely covered container (not in the fridge) with the remaining icing sugar. This will keep for about one week."
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} | fd4b348905f0c372be4bf1e1185479da949d61a79deea563f54a98cbb1f2e29c | Leftover vegetable bhajis recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_vegetable_16166_16x9.jpg Golden, crisp bhajis that will help you use up leftovers? You’re not dreaming! These simple, spiced bites are delightful served with raita or chutney. 1 onion, halved and finely sliced (or 5–6 spring onions or 1 small leek, finely sliced)1 large potato, grated, or 1 cooked potato, finely choppedapprox. 200g/7oz raw or cooked cauliflower and/or broccoli and kale125g/4½oz gram flour 1½ tsp garam masala½ tsp turmeric½ tsp ground cumin1–2 green chillies, seeds removed and sliced, or ½ tsp chilli flakessmall handful coriander, chopped (optional) ½ tsp salt500ml/18fl oz–750ml/26fl oz sunflower or vegetable oil, for fryingraita or mango chutney, to serve (optional) 1 onion, halved and finely sliced (or 5–6 spring onions or 1 small leek, finely sliced) 1 large potato, grated, or 1 cooked potato, finely chopped approx. 200g/7oz raw or cooked cauliflower and/or broccoli and kale 125g/4½oz gram flour 1½ tsp garam masala ½ tsp turmeric ½ tsp ground cumin 1–2 green chillies, seeds removed and sliced, or ½ tsp chilli flakes small handful coriander, chopped (optional) ½ tsp salt 500ml/18fl oz–750ml/26fl oz sunflower or vegetable oil, for frying raita or mango chutney, to serve (optional) Method Preheat the oven to 120C/100C Fan/Gas ½.Combine the vegetables in a bowl, then add the gram flour, spices, chillies, coriander, if using, and salt.Mix well, then gradually add just enough water to create a thick batter – how much will depend on the moisture in the vegetables used, but you should need around 3 tablespoons. Heat the oil in an approx. 25cm/10in saucepan to 180C. The oil is ready when a teaspoon of the mixture dropped into the oil sizzles and browns in 1 minute. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Add spoonfuls of the batter to the oil using two dessert spoons, cooking about 4–5 bhajis at a time. Fry for 3–4 minutes, turning halfway through. Transfer to a plate lined with kitchen paper and keep warm in the oven while you cook the rest.Serve the bhajis hot with the raita or mango chutney, if you like. Preheat the oven to 120C/100C Fan/Gas ½. Preheat the oven to 120C/100C Fan/Gas ½. Combine the vegetables in a bowl, then add the gram flour, spices, chillies, coriander, if using, and salt. Combine the vegetables in a bowl, then add the gram flour, spices, chillies, coriander, if using, and salt. Mix well, then gradually add just enough water to create a thick batter – how much will depend on the moisture in the vegetables used, but you should need around 3 tablespoons. Heat the oil in an approx. 25cm/10in saucepan to 180C. The oil is ready when a teaspoon of the mixture dropped into the oil sizzles and browns in 1 minute. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix well, then gradually add just enough water to create a thick batter – how much will depend on the moisture in the vegetables used, but you should need around 3 tablespoons. Heat the oil in an approx. 25cm/10in saucepan to 180C. The oil is ready when a teaspoon of the mixture dropped into the oil sizzles and browns in 1 minute. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add spoonfuls of the batter to the oil using two dessert spoons, cooking about 4–5 bhajis at a time. Fry for 3–4 minutes, turning halfway through. Transfer to a plate lined with kitchen paper and keep warm in the oven while you cook the rest. Add spoonfuls of the batter to the oil using two dessert spoons, cooking about 4–5 bhajis at a time. Fry for 3–4 minutes, turning halfway through. Transfer to a plate lined with kitchen paper and keep warm in the oven while you cook the rest. Serve the bhajis hot with the raita or mango chutney, if you like. Serve the bhajis hot with the raita or mango chutney, if you like. Recipe tips After cooking, leave the oil to cool completely, then strain back into the bottle and keep for the next time you fry pakoras, bhajis or poppadoms. | {
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"title": "Leftover vegetable bhajis recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_vegetable_16166_16x9.jpg Golden, crisp bhajis that will help you use up leftovers? You’re not dreaming! These simple, spiced bites are delightful served with raita or chutney. 1 onion, halved and finely sliced (or 5–6 spring onions or 1 small leek, finely sliced)1 large potato, grated, or 1 cooked potato, finely choppedapprox. 200g/7oz raw or cooked cauliflower and/or broccoli and kale125g/4½oz gram flour 1½ tsp garam masala½ tsp turmeric½ tsp ground cumin1–2 green chillies, seeds removed and sliced, or ½ tsp chilli flakessmall handful coriander, chopped (optional) ½ tsp salt500ml/18fl oz–750ml/26fl oz sunflower or vegetable oil, for fryingraita or mango chutney, to serve (optional) 1 onion, halved and finely sliced (or 5–6 spring onions or 1 small leek, finely sliced) 1 large potato, grated, or 1 cooked potato, finely chopped approx. 200g/7oz raw or cooked cauliflower and/or broccoli and kale 125g/4½oz gram flour 1½ tsp garam masala ½ tsp turmeric ½ tsp ground cumin 1–2 green chillies, seeds removed and sliced, or ½ tsp chilli flakes small handful coriander, chopped (optional) ½ tsp salt 500ml/18fl oz–750ml/26fl oz sunflower or vegetable oil, for frying raita or mango chutney, to serve (optional) Method Preheat the oven to 120C/100C Fan/Gas ½.Combine the vegetables in a bowl, then add the gram flour, spices, chillies, coriander, if using, and salt.Mix well, then gradually add just enough water to create a thick batter – how much will depend on the moisture in the vegetables used, but you should need around 3 tablespoons. Heat the oil in an approx. 25cm/10in saucepan to 180C. The oil is ready when a teaspoon of the mixture dropped into the oil sizzles and browns in 1 minute. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Add spoonfuls of the batter to the oil using two dessert spoons, cooking about 4–5 bhajis at a time. Fry for 3–4 minutes, turning halfway through. Transfer to a plate lined with kitchen paper and keep warm in the oven while you cook the rest.Serve the bhajis hot with the raita or mango chutney, if you like. Preheat the oven to 120C/100C Fan/Gas ½. Preheat the oven to 120C/100C Fan/Gas ½. Combine the vegetables in a bowl, then add the gram flour, spices, chillies, coriander, if using, and salt. Combine the vegetables in a bowl, then add the gram flour, spices, chillies, coriander, if using, and salt. Mix well, then gradually add just enough water to create a thick batter – how much will depend on the moisture in the vegetables used, but you should need around 3 tablespoons. Heat the oil in an approx. 25cm/10in saucepan to 180C. The oil is ready when a teaspoon of the mixture dropped into the oil sizzles and browns in 1 minute. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix well, then gradually add just enough water to create a thick batter – how much will depend on the moisture in the vegetables used, but you should need around 3 tablespoons. Heat the oil in an approx. 25cm/10in saucepan to 180C. The oil is ready when a teaspoon of the mixture dropped into the oil sizzles and browns in 1 minute. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add spoonfuls of the batter to the oil using two dessert spoons, cooking about 4–5 bhajis at a time. Fry for 3–4 minutes, turning halfway through. Transfer to a plate lined with kitchen paper and keep warm in the oven while you cook the rest. Add spoonfuls of the batter to the oil using two dessert spoons, cooking about 4–5 bhajis at a time. Fry for 3–4 minutes, turning halfway through. Transfer to a plate lined with kitchen paper and keep warm in the oven while you cook the rest. Serve the bhajis hot with the raita or mango chutney, if you like. Serve the bhajis hot with the raita or mango chutney, if you like. Recipe tips After cooking, leave the oil to cool completely, then strain back into the bottle and keep for the next time you fry pakoras, bhajis or poppadoms."
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} | 4bd40e7241f5c96b09c170478050e426104d2f7893ad926e9d2c34455e5879ab | Carrot and parsnip bhajis recipe
Carrot and parsnip bhajis with coriander and chilli chutney An average of 4.7 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curry_carrot_and_parsnip_33941_16x9.jpg I am an over-zealous carrot buyer. I buy far more than I need. Week in, week out, I never learn. So I’ve devised a few recipes for using up my root veg at the end of the week in ways that aren’t carrot cakes. Here I fry my carrots instead. 150g/5½oz carrots, grated150g/5½oz parsnips, grated120g/4½oz gram flour1 tsp ground cumin1 tsp curry powder1 tsp ground coriander1 tsp salt2 free-range eggs, beaten1.5–2 litres/2¾–3½ pints oil, for frying 150g/5½oz carrots, grated 150g/5½oz parsnips, grated 120g/4½oz gram flour 1 tsp ground cumin 1 tsp curry powder 1 tsp ground coriander 1 tsp salt 2 free-range eggs, beaten 1.5–2 litres/2¾–3½ pints oil, for frying large handful fresh coriander (approx. 50g/1¾oz)3 fresh green chillies3 tbsp lemon juice1 tsp olive oil ½ tsp salt1 tsp caster sugar large handful fresh coriander (approx. 50g/1¾oz) 3 fresh green chillies 3 tbsp lemon juice 1 tsp olive oil ½ tsp salt 1 tsp caster sugar Method For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture.Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest.To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis. For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture. For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture. Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter. Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest. To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis. To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis. Recipe tips These can be cooled, placed in a ziplock bag and frozen. Reheat in a warm oven. | {
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"title": "Carrot and parsnip bhajis recipe",
"content": "Carrot and parsnip bhajis with coriander and chilli chutney An average of 4.7 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curry_carrot_and_parsnip_33941_16x9.jpg I am an over-zealous carrot buyer. I buy far more than I need. Week in, week out, I never learn. So I’ve devised a few recipes for using up my root veg at the end of the week in ways that aren’t carrot cakes. Here I fry my carrots instead. 150g/5½oz carrots, grated150g/5½oz parsnips, grated120g/4½oz gram flour1 tsp ground cumin1 tsp curry powder1 tsp ground coriander1 tsp salt2 free-range eggs, beaten1.5–2 litres/2¾–3½ pints oil, for frying 150g/5½oz carrots, grated 150g/5½oz parsnips, grated 120g/4½oz gram flour 1 tsp ground cumin 1 tsp curry powder 1 tsp ground coriander 1 tsp salt 2 free-range eggs, beaten 1.5–2 litres/2¾–3½ pints oil, for frying large handful fresh coriander (approx. 50g/1¾oz)3 fresh green chillies3 tbsp lemon juice1 tsp olive oil ½ tsp salt1 tsp caster sugar large handful fresh coriander (approx. 50g/1¾oz) 3 fresh green chillies 3 tbsp lemon juice 1 tsp olive oil ½ tsp salt 1 tsp caster sugar Method For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture.Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest.To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis. For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture. For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture. Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter. Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest. To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis. To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis. Recipe tips These can be cooled, placed in a ziplock bag and frozen. Reheat in a warm oven."
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} | cb5678c7450f77bbc473fb8a0590f7a01b797863b3057097e4cdba48362f7fa5 | Green pea dip with nachos recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greenpeadipwithnacho_84337_16x9.jpg This easy dip is great for impromptu parties when you only have your store cupboard to rely on! 450g/1lb frozen petit pois or peas, defrosted and drained½ red onion, finely chopped1 garlic clove, finely chopped1 small bunch fresh mint leaves115g/4oz plain yoghurt½ red chilli, seeds removed, finely chopped1 tsp ground cumin½ tsp ground coriander1 lime, juice onlysalt and freshly ground black pepper2 tbsp extra virgin olive oil1 large bag ready-made nachos 450g/1lb frozen petit pois or peas, defrosted and drained ½ red onion, finely chopped 1 garlic clove, finely chopped 1 small bunch fresh mint leaves 115g/4oz plain yoghurt ½ red chilli, seeds removed, finely chopped 1 tsp ground cumin ½ tsp ground coriander 1 lime, juice only salt and freshly ground black pepper 2 tbsp extra virgin olive oil 1 large bag ready-made nachos Method Place the peas, onion, garlic and mint leaves into a food processor and blend to a thick purée.Add the yoghurt and blend again, leaving the mixture slightly lumpy.Transfer the mixture to a bowl and stir in the chilli, cumin, coriander and lime juice and season, to taste, with salt and freshly ground black pepper.Spoon into a serving bowl and drizzle with the olive oil. Serve with a bowl of nachos alongside for dipping. Place the peas, onion, garlic and mint leaves into a food processor and blend to a thick purée. Place the peas, onion, garlic and mint leaves into a food processor and blend to a thick purée. Add the yoghurt and blend again, leaving the mixture slightly lumpy. Add the yoghurt and blend again, leaving the mixture slightly lumpy. Transfer the mixture to a bowl and stir in the chilli, cumin, coriander and lime juice and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a bowl and stir in the chilli, cumin, coriander and lime juice and season, to taste, with salt and freshly ground black pepper. Spoon into a serving bowl and drizzle with the olive oil. Serve with a bowl of nachos alongside for dipping. Spoon into a serving bowl and drizzle with the olive oil. Serve with a bowl of nachos alongside for dipping. | {
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"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greenpeadipwithnacho_84337_16x9.jpg This easy dip is great for impromptu parties when you only have your store cupboard to rely on! 450g/1lb frozen petit pois or peas, defrosted and drained½ red onion, finely chopped1 garlic clove, finely chopped1 small bunch fresh mint leaves115g/4oz plain yoghurt½ red chilli, seeds removed, finely chopped1 tsp ground cumin½ tsp ground coriander1 lime, juice onlysalt and freshly ground black pepper2 tbsp extra virgin olive oil1 large bag ready-made nachos 450g/1lb frozen petit pois or peas, defrosted and drained ½ red onion, finely chopped 1 garlic clove, finely chopped 1 small bunch fresh mint leaves 115g/4oz plain yoghurt ½ red chilli, seeds removed, finely chopped 1 tsp ground cumin ½ tsp ground coriander 1 lime, juice only salt and freshly ground black pepper 2 tbsp extra virgin olive oil 1 large bag ready-made nachos Method Place the peas, onion, garlic and mint leaves into a food processor and blend to a thick purée.Add the yoghurt and blend again, leaving the mixture slightly lumpy.Transfer the mixture to a bowl and stir in the chilli, cumin, coriander and lime juice and season, to taste, with salt and freshly ground black pepper.Spoon into a serving bowl and drizzle with the olive oil. Serve with a bowl of nachos alongside for dipping. Place the peas, onion, garlic and mint leaves into a food processor and blend to a thick purée. Place the peas, onion, garlic and mint leaves into a food processor and blend to a thick purée. Add the yoghurt and blend again, leaving the mixture slightly lumpy. Add the yoghurt and blend again, leaving the mixture slightly lumpy. Transfer the mixture to a bowl and stir in the chilli, cumin, coriander and lime juice and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a bowl and stir in the chilli, cumin, coriander and lime juice and season, to taste, with salt and freshly ground black pepper. Spoon into a serving bowl and drizzle with the olive oil. Serve with a bowl of nachos alongside for dipping. Spoon into a serving bowl and drizzle with the olive oil. Serve with a bowl of nachos alongside for dipping."
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} | af09425139208db7281175789adf8364bb5904d85b404ac711f0244390191916 | Onion bhaji recipe
An average of 3.2 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/onionbhaji_85976_16x9.jpg Homemade onion bhajis are well worth the effort, they're great as a starter for an Indian feast. 2 free-range eggs3 onions, sliced120g/4oz plain flour1 tsp ground coriander1 tsp cumin seeds3 tbsp vegetable oil, plus extra if required 2 free-range eggs 3 onions, sliced 120g/4oz plain flour 1 tsp ground coriander 1 tsp cumin seeds 3 tbsp vegetable oil, plus extra if required Method Beat the eggs in a bowl.Add the onion rings and mix well.Add the flour, ground coriander and cumin seeds and stir well to combine.Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition. Beat the eggs in a bowl. Beat the eggs in a bowl. Add the onion rings and mix well. Add the onion rings and mix well. Add the flour, ground coriander and cumin seeds and stir well to combine. Add the flour, ground coriander and cumin seeds and stir well to combine. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition. Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition. | {
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"title": "Onion bhaji recipe",
"content": "An average of 3.2 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/onionbhaji_85976_16x9.jpg Homemade onion bhajis are well worth the effort, they're great as a starter for an Indian feast. 2 free-range eggs3 onions, sliced120g/4oz plain flour1 tsp ground coriander1 tsp cumin seeds3 tbsp vegetable oil, plus extra if required 2 free-range eggs 3 onions, sliced 120g/4oz plain flour 1 tsp ground coriander 1 tsp cumin seeds 3 tbsp vegetable oil, plus extra if required Method Beat the eggs in a bowl.Add the onion rings and mix well.Add the flour, ground coriander and cumin seeds and stir well to combine.Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition. Beat the eggs in a bowl. Beat the eggs in a bowl. Add the onion rings and mix well. Add the onion rings and mix well. Add the flour, ground coriander and cumin seeds and stir well to combine. Add the flour, ground coriander and cumin seeds and stir well to combine. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition. Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition."
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} | ce50b2594b6c18bad191c9ef7bddaa45d2cd0657ce546101f4614592d7cdc05a | Easy Greek salad recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greeksalad_13055_16x9.jpg Transport yourself to Greece with an easy one-step Greek salad of fresh, crisp summer vegetables, salty olives and tangy feta. 50g/2oz black Kalamata olives 3 medium tomatoes, diced into 2cm/¾in cubes1 cucumber peeled, diced into 2cm/¾in cubes 1 red pepper, de-seeded, diced ½ red onion, sliced finely 100ml/3fl oz extra virgin olive oil 150g/5oz feta, diced 1 small, firm cos lettuce, chopped into rough cubes lengthways 1 generous sprig of oregano (or 2 tsp dried oregano) 50ml/3 tbsp red wine vinegar 50g/2oz black Kalamata olives 3 medium tomatoes, diced into 2cm/¾in cubes 1 cucumber peeled, diced into 2cm/¾in cubes 1 red pepper, de-seeded, diced ½ red onion, sliced finely 100ml/3fl oz extra virgin olive oil 150g/5oz feta, diced 1 small, firm cos lettuce, chopped into rough cubes lengthways 1 generous sprig of oregano (or 2 tsp dried oregano) 50ml/3 tbsp red wine vinegar Method Mix all the ingredients in a bowl. Mix all the ingredients in a bowl. Mix all the ingredients in a bowl. | {
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"title": "Easy Greek salad recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greeksalad_13055_16x9.jpg Transport yourself to Greece with an easy one-step Greek salad of fresh, crisp summer vegetables, salty olives and tangy feta. 50g/2oz black Kalamata olives 3 medium tomatoes, diced into 2cm/¾in cubes1 cucumber peeled, diced into 2cm/¾in cubes 1 red pepper, de-seeded, diced ½ red onion, sliced finely 100ml/3fl oz extra virgin olive oil 150g/5oz feta, diced 1 small, firm cos lettuce, chopped into rough cubes lengthways 1 generous sprig of oregano (or 2 tsp dried oregano) 50ml/3 tbsp red wine vinegar 50g/2oz black Kalamata olives 3 medium tomatoes, diced into 2cm/¾in cubes 1 cucumber peeled, diced into 2cm/¾in cubes 1 red pepper, de-seeded, diced ½ red onion, sliced finely 100ml/3fl oz extra virgin olive oil 150g/5oz feta, diced 1 small, firm cos lettuce, chopped into rough cubes lengthways 1 generous sprig of oregano (or 2 tsp dried oregano) 50ml/3 tbsp red wine vinegar Method Mix all the ingredients in a bowl. Mix all the ingredients in a bowl. Mix all the ingredients in a bowl."
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} | b1e4c44098755a47cdbac12eb58251591995b7a841e93d6d8f21372ee43c75a2 | ‘Dirty’ veggie starter platter recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirty_veggie_starter_89235_16x9.jpg This vegetarian platter makes an excellent starter dish and feels surprisingly decadent, given it is mostly made of vegetables! The halloumi fries are particularly good. 1 mango, peeled, stone removed, flesh diced1 red onion, chopped1 cooked corn on the cob, kernels removed1 lime, juice onlyhandful fresh coriander, choppeddash mango and pineapple hot sauce (or chilli sauce of your choice) 1 mango, peeled, stone removed, flesh diced 1 red onion, chopped 1 cooked corn on the cob, kernels removed 1 lime, juice only handful fresh coriander, chopped dash mango and pineapple hot sauce (or chilli sauce of your choice) 55g/2oz mayonnaise1 tsp spicy bourbon barbecue sauce, or to tastelime wedge, for squeezing 55g/2oz mayonnaise 1 tsp spicy bourbon barbecue sauce, or to taste lime wedge, for squeezing 210g tin chickpeas, drained and rinsed150g/5½oz ready-made falafel mixlarge handful fresh spinach3 garlic cloves, peeled100g/3½oz feta, cut into 12 cubes 210g tin chickpeas, drained and rinsed 150g/5½oz ready-made falafel mix large handful fresh spinach 3 garlic cloves, peeled 100g/3½oz feta, cut into 12 cubes 150g/5½oz plain flour50–75ml/2–2 ½fl oz spicy bourbon barbecue sauce, to taste1 heaped tbsp jerk seasoning1 tsp baking powder or bicarbonate of soda200ml/7fl oz sparkling water1 small cauliflower, broken into small florets 150g/5½oz plain flour 50–75ml/2–2 ½fl oz spicy bourbon barbecue sauce, to taste 1 heaped tbsp jerk seasoning 1 tsp baking powder or bicarbonate of soda 200ml/7fl oz sparkling water 1 small cauliflower, broken into small florets 55g/2oz butter, meltedspicy bourbon barbecue sauce, to taste 55g/2oz butter, melted spicy bourbon barbecue sauce, to taste 100g/3½oz halloumi, cut into chunky strips 55g/2oz plain flour3-4 tsp jerk seasoningsalt and freshly ground black pepper 100g/3½oz halloumi, cut into chunky strips 55g/2oz plain flour 3-4 tsp jerk seasoning salt and freshly ground black pepper Method For the mango salsa, place all of the ingredients in a bowl and stir to combine. Set aside until ready to serve. For the spicy mayonnaise, place all of the ingredients in a small bowl, squeeze over the lime wedge and stir to combine. Set aside until ready to serve.Preheat a deep fat fryer to 180C/350F. CAUTION: hot oil can be dangerous. Do not leave unattended. You will need to use the deep fat fryer for the next few steps so get all the ingredients ready.For the spinach, feta and chickpea bites, place all of the ingredients, except the feta, in a food processor and blend to make a thick paste, adding a little water if necessary. Shape the mixture around the cubes of feta and roll into small balls. Deep-fry for 3 minutes, or until golden-brown and crisp. Keep warm in a low oven until ready to serve.For the cauliflower hot wings, place the flour, bourbon sauce, jerk seasoning and baking powder in a bowl and mix to combine. Add enough of the sparkling water to make a thick batter. Coat the cauliflower florets in the batter and deep-fry for 3–4 minutes, or until golden-brown. For the wing sauce, mix the butter and sauce together and brush over the fried cauliflower. Put any leftover sauce in a small bowl for dipping.For the halloumi fries, pat the halloumi dry with kitchen paper. Mix the flour and jerk seasoning together and season with salt and pepper. Dust the halloumi in the flour mixture and then deep-fry for 2 minutes, or until just golden. To serve, arrange the salsa, mayonnaise, spinach bites, cauliflower wings and halloumi fries on a serving plate or platter, with any remaining wing sauce alongside. For the mango salsa, place all of the ingredients in a bowl and stir to combine. Set aside until ready to serve. For the mango salsa, place all of the ingredients in a bowl and stir to combine. Set aside until ready to serve. For the spicy mayonnaise, place all of the ingredients in a small bowl, squeeze over the lime wedge and stir to combine. Set aside until ready to serve. For the spicy mayonnaise, place all of the ingredients in a small bowl, squeeze over the lime wedge and stir to combine. Set aside until ready to serve. Preheat a deep fat fryer to 180C/350F. CAUTION: hot oil can be dangerous. Do not leave unattended. You will need to use the deep fat fryer for the next few steps so get all the ingredients ready. Preheat a deep fat fryer to 180C/350F. CAUTION: hot oil can be dangerous. Do not leave unattended. You will need to use the deep fat fryer for the next few steps so get all the ingredients ready. For the spinach, feta and chickpea bites, place all of the ingredients, except the feta, in a food processor and blend to make a thick paste, adding a little water if necessary. Shape the mixture around the cubes of feta and roll into small balls. Deep-fry for 3 minutes, or until golden-brown and crisp. Keep warm in a low oven until ready to serve. For the spinach, feta and chickpea bites, place all of the ingredients, except the feta, in a food processor and blend to make a thick paste, adding a little water if necessary. Shape the mixture around the cubes of feta and roll into small balls. Deep-fry for 3 minutes, or until golden-brown and crisp. Keep warm in a low oven until ready to serve. For the cauliflower hot wings, place the flour, bourbon sauce, jerk seasoning and baking powder in a bowl and mix to combine. Add enough of the sparkling water to make a thick batter. Coat the cauliflower florets in the batter and deep-fry for 3–4 minutes, or until golden-brown. For the wing sauce, mix the butter and sauce together and brush over the fried cauliflower. Put any leftover sauce in a small bowl for dipping. For the cauliflower hot wings, place the flour, bourbon sauce, jerk seasoning and baking powder in a bowl and mix to combine. Add enough of the sparkling water to make a thick batter. Coat the cauliflower florets in the batter and deep-fry for 3–4 minutes, or until golden-brown. For the wing sauce, mix the butter and sauce together and brush over the fried cauliflower. Put any leftover sauce in a small bowl for dipping. For the halloumi fries, pat the halloumi dry with kitchen paper. Mix the flour and jerk seasoning together and season with salt and pepper. Dust the halloumi in the flour mixture and then deep-fry for 2 minutes, or until just golden. For the halloumi fries, pat the halloumi dry with kitchen paper. Mix the flour and jerk seasoning together and season with salt and pepper. Dust the halloumi in the flour mixture and then deep-fry for 2 minutes, or until just golden. To serve, arrange the salsa, mayonnaise, spinach bites, cauliflower wings and halloumi fries on a serving plate or platter, with any remaining wing sauce alongside. To serve, arrange the salsa, mayonnaise, spinach bites, cauliflower wings and halloumi fries on a serving plate or platter, with any remaining wing sauce alongside. | {
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"title": "‘Dirty’ veggie starter platter 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/dirty_veggie_starter_89235_16x9.jpg This vegetarian platter makes an excellent starter dish and feels surprisingly decadent, given it is mostly made of vegetables! The halloumi fries are particularly good. 1 mango, peeled, stone removed, flesh diced1 red onion, chopped1 cooked corn on the cob, kernels removed1 lime, juice onlyhandful fresh coriander, choppeddash mango and pineapple hot sauce (or chilli sauce of your choice) 1 mango, peeled, stone removed, flesh diced 1 red onion, chopped 1 cooked corn on the cob, kernels removed 1 lime, juice only handful fresh coriander, chopped dash mango and pineapple hot sauce (or chilli sauce of your choice) 55g/2oz mayonnaise1 tsp spicy bourbon barbecue sauce, or to tastelime wedge, for squeezing 55g/2oz mayonnaise 1 tsp spicy bourbon barbecue sauce, or to taste lime wedge, for squeezing 210g tin chickpeas, drained and rinsed150g/5½oz ready-made falafel mixlarge handful fresh spinach3 garlic cloves, peeled100g/3½oz feta, cut into 12 cubes 210g tin chickpeas, drained and rinsed 150g/5½oz ready-made falafel mix large handful fresh spinach 3 garlic cloves, peeled 100g/3½oz feta, cut into 12 cubes 150g/5½oz plain flour50–75ml/2–2 ½fl oz spicy bourbon barbecue sauce, to taste1 heaped tbsp jerk seasoning1 tsp baking powder or bicarbonate of soda200ml/7fl oz sparkling water1 small cauliflower, broken into small florets 150g/5½oz plain flour 50–75ml/2–2 ½fl oz spicy bourbon barbecue sauce, to taste 1 heaped tbsp jerk seasoning 1 tsp baking powder or bicarbonate of soda 200ml/7fl oz sparkling water 1 small cauliflower, broken into small florets 55g/2oz butter, meltedspicy bourbon barbecue sauce, to taste 55g/2oz butter, melted spicy bourbon barbecue sauce, to taste 100g/3½oz halloumi, cut into chunky strips 55g/2oz plain flour3-4 tsp jerk seasoningsalt and freshly ground black pepper 100g/3½oz halloumi, cut into chunky strips 55g/2oz plain flour 3-4 tsp jerk seasoning salt and freshly ground black pepper Method For the mango salsa, place all of the ingredients in a bowl and stir to combine. Set aside until ready to serve. For the spicy mayonnaise, place all of the ingredients in a small bowl, squeeze over the lime wedge and stir to combine. Set aside until ready to serve.Preheat a deep fat fryer to 180C/350F. CAUTION: hot oil can be dangerous. Do not leave unattended. You will need to use the deep fat fryer for the next few steps so get all the ingredients ready.For the spinach, feta and chickpea bites, place all of the ingredients, except the feta, in a food processor and blend to make a thick paste, adding a little water if necessary. Shape the mixture around the cubes of feta and roll into small balls. Deep-fry for 3 minutes, or until golden-brown and crisp. Keep warm in a low oven until ready to serve.For the cauliflower hot wings, place the flour, bourbon sauce, jerk seasoning and baking powder in a bowl and mix to combine. Add enough of the sparkling water to make a thick batter. Coat the cauliflower florets in the batter and deep-fry for 3–4 minutes, or until golden-brown. For the wing sauce, mix the butter and sauce together and brush over the fried cauliflower. Put any leftover sauce in a small bowl for dipping.For the halloumi fries, pat the halloumi dry with kitchen paper. Mix the flour and jerk seasoning together and season with salt and pepper. Dust the halloumi in the flour mixture and then deep-fry for 2 minutes, or until just golden. To serve, arrange the salsa, mayonnaise, spinach bites, cauliflower wings and halloumi fries on a serving plate or platter, with any remaining wing sauce alongside. For the mango salsa, place all of the ingredients in a bowl and stir to combine. Set aside until ready to serve. For the mango salsa, place all of the ingredients in a bowl and stir to combine. Set aside until ready to serve. For the spicy mayonnaise, place all of the ingredients in a small bowl, squeeze over the lime wedge and stir to combine. Set aside until ready to serve. For the spicy mayonnaise, place all of the ingredients in a small bowl, squeeze over the lime wedge and stir to combine. Set aside until ready to serve. Preheat a deep fat fryer to 180C/350F. CAUTION: hot oil can be dangerous. Do not leave unattended. You will need to use the deep fat fryer for the next few steps so get all the ingredients ready. Preheat a deep fat fryer to 180C/350F. CAUTION: hot oil can be dangerous. Do not leave unattended. You will need to use the deep fat fryer for the next few steps so get all the ingredients ready. For the spinach, feta and chickpea bites, place all of the ingredients, except the feta, in a food processor and blend to make a thick paste, adding a little water if necessary. Shape the mixture around the cubes of feta and roll into small balls. Deep-fry for 3 minutes, or until golden-brown and crisp. Keep warm in a low oven until ready to serve. For the spinach, feta and chickpea bites, place all of the ingredients, except the feta, in a food processor and blend to make a thick paste, adding a little water if necessary. Shape the mixture around the cubes of feta and roll into small balls. Deep-fry for 3 minutes, or until golden-brown and crisp. Keep warm in a low oven until ready to serve. For the cauliflower hot wings, place the flour, bourbon sauce, jerk seasoning and baking powder in a bowl and mix to combine. Add enough of the sparkling water to make a thick batter. Coat the cauliflower florets in the batter and deep-fry for 3–4 minutes, or until golden-brown. For the wing sauce, mix the butter and sauce together and brush over the fried cauliflower. Put any leftover sauce in a small bowl for dipping. For the cauliflower hot wings, place the flour, bourbon sauce, jerk seasoning and baking powder in a bowl and mix to combine. Add enough of the sparkling water to make a thick batter. Coat the cauliflower florets in the batter and deep-fry for 3–4 minutes, or until golden-brown. For the wing sauce, mix the butter and sauce together and brush over the fried cauliflower. Put any leftover sauce in a small bowl for dipping. For the halloumi fries, pat the halloumi dry with kitchen paper. Mix the flour and jerk seasoning together and season with salt and pepper. Dust the halloumi in the flour mixture and then deep-fry for 2 minutes, or until just golden. For the halloumi fries, pat the halloumi dry with kitchen paper. Mix the flour and jerk seasoning together and season with salt and pepper. Dust the halloumi in the flour mixture and then deep-fry for 2 minutes, or until just golden. To serve, arrange the salsa, mayonnaise, spinach bites, cauliflower wings and halloumi fries on a serving plate or platter, with any remaining wing sauce alongside. To serve, arrange the salsa, mayonnaise, spinach bites, cauliflower wings and halloumi fries on a serving plate or platter, with any remaining wing sauce alongside."
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} | c0aee0b61993fcf1b7ee80af1aef4547422910b04c5b50c1ccb3e78abd678a53 | Ginger beer onion bhajis recipe
An average of 3.4 out of 5 stars from 5 ratings The fizz and flavour of ginger beer makes it ideal for onion bhaji batter. Serve with coriander and mint chutney. 260g/9½oz gram flour¼ tsp bicarbonate of soda1 tsp nigella seeds1 tbsp white poppy seeds2 tsp ajwain seeds300ml/10fl oz ginger beer1½ tsp salt1 lemon, juice only1 tsp ground coriander1 tsp ground cumin¼ tsp chilli powder1 onion, chopped into medium chunks2 garlic cloves, finely chopped150g/5½oz broccoli and green beans, chopped into chunks2 tbsp chopped fresh coriandervegetable oil, to fry 260g/9½oz gram flour ¼ tsp bicarbonate of soda 1 tsp nigella seeds 1 tbsp white poppy seeds 2 tsp ajwain seeds 300ml/10fl oz ginger beer 1½ tsp salt 1 lemon, juice only 1 tsp ground coriander 1 tsp ground cumin ¼ tsp chilli powder 1 onion, chopped into medium chunks 2 garlic cloves, finely chopped 150g/5½oz broccoli and green beans, chopped into chunks 2 tbsp chopped fresh coriander vegetable oil, to fry 1 small bunch fresh coriander, leaves and stalks roughly chopped1 small bunch fresh mint1 green chilli, seeds removed, finely chopped¼ white onion 2cm/¾in piece of fresh root ginger, peeled1¼ tsp ground cumin1 tsp ground coriander½ lemon, juice only3 tsp sugar ½ tsp salt 1 small bunch fresh coriander, leaves and stalks roughly chopped 1 small bunch fresh mint 1 green chilli, seeds removed, finely chopped ¼ white onion 2cm/¾in piece of fresh root ginger, peeled 1¼ tsp ground cumin 1 tsp ground coriander ½ lemon, juice only 3 tsp sugar ½ tsp salt Method To make the bhajis, put the gram flour in a bowl, add the bicarbonate of soda, nigella, poppy and ajwain seeds and mix. Pour in the ginger beer to achieve a consistency of thick pouring cream. Add 1 teaspoon of the salt, the lemon juice, ground coriander, cumin and chilli powder and mix well. Add the chopped onions, garlic, chopped green vegetables and fresh coriander.Heat a wok or deep frying pan with 5cm/2in of vegetable oil or a deep fryer (CAUTION: hot oil can be dangerous. Do not leave unattended). Once the oil is hot, carefully drop tablespoons full of the bhaji batter into the oil. Cook for 2 minutes then turn and cook for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all the mixture is used. Season with the remaining salt. To make the coriander and mint chutney, put all the chutney ingredients (except the salt) into a blender and pulse to make a smooth paste. Season with salt to your liking. This chutney will keep in the fridge for up to three days.Serve the bhajis with the chutney. To make the bhajis, put the gram flour in a bowl, add the bicarbonate of soda, nigella, poppy and ajwain seeds and mix. Pour in the ginger beer to achieve a consistency of thick pouring cream. Add 1 teaspoon of the salt, the lemon juice, ground coriander, cumin and chilli powder and mix well. Add the chopped onions, garlic, chopped green vegetables and fresh coriander. To make the bhajis, put the gram flour in a bowl, add the bicarbonate of soda, nigella, poppy and ajwain seeds and mix. Pour in the ginger beer to achieve a consistency of thick pouring cream. Add 1 teaspoon of the salt, the lemon juice, ground coriander, cumin and chilli powder and mix well. Add the chopped onions, garlic, chopped green vegetables and fresh coriander. Heat a wok or deep frying pan with 5cm/2in of vegetable oil or a deep fryer (CAUTION: hot oil can be dangerous. Do not leave unattended). Once the oil is hot, carefully drop tablespoons full of the bhaji batter into the oil. Cook for 2 minutes then turn and cook for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all the mixture is used. Season with the remaining salt. Heat a wok or deep frying pan with 5cm/2in of vegetable oil or a deep fryer (CAUTION: hot oil can be dangerous. Do not leave unattended). Once the oil is hot, carefully drop tablespoons full of the bhaji batter into the oil. Cook for 2 minutes then turn and cook for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all the mixture is used. Season with the remaining salt. To make the coriander and mint chutney, put all the chutney ingredients (except the salt) into a blender and pulse to make a smooth paste. Season with salt to your liking. This chutney will keep in the fridge for up to three days. To make the coriander and mint chutney, put all the chutney ingredients (except the salt) into a blender and pulse to make a smooth paste. Season with salt to your liking. This chutney will keep in the fridge for up to three days. Serve the bhajis with the chutney. Serve the bhajis with the chutney. | {
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"content": "An average of 3.4 out of 5 stars from 5 ratings The fizz and flavour of ginger beer makes it ideal for onion bhaji batter. Serve with coriander and mint chutney. 260g/9½oz gram flour¼ tsp bicarbonate of soda1 tsp nigella seeds1 tbsp white poppy seeds2 tsp ajwain seeds300ml/10fl oz ginger beer1½ tsp salt1 lemon, juice only1 tsp ground coriander1 tsp ground cumin¼ tsp chilli powder1 onion, chopped into medium chunks2 garlic cloves, finely chopped150g/5½oz broccoli and green beans, chopped into chunks2 tbsp chopped fresh coriandervegetable oil, to fry 260g/9½oz gram flour ¼ tsp bicarbonate of soda 1 tsp nigella seeds 1 tbsp white poppy seeds 2 tsp ajwain seeds 300ml/10fl oz ginger beer 1½ tsp salt 1 lemon, juice only 1 tsp ground coriander 1 tsp ground cumin ¼ tsp chilli powder 1 onion, chopped into medium chunks 2 garlic cloves, finely chopped 150g/5½oz broccoli and green beans, chopped into chunks 2 tbsp chopped fresh coriander vegetable oil, to fry 1 small bunch fresh coriander, leaves and stalks roughly chopped1 small bunch fresh mint1 green chilli, seeds removed, finely chopped¼ white onion 2cm/¾in piece of fresh root ginger, peeled1¼ tsp ground cumin1 tsp ground coriander½ lemon, juice only3 tsp sugar ½ tsp salt 1 small bunch fresh coriander, leaves and stalks roughly chopped 1 small bunch fresh mint 1 green chilli, seeds removed, finely chopped ¼ white onion 2cm/¾in piece of fresh root ginger, peeled 1¼ tsp ground cumin 1 tsp ground coriander ½ lemon, juice only 3 tsp sugar ½ tsp salt Method To make the bhajis, put the gram flour in a bowl, add the bicarbonate of soda, nigella, poppy and ajwain seeds and mix. Pour in the ginger beer to achieve a consistency of thick pouring cream. Add 1 teaspoon of the salt, the lemon juice, ground coriander, cumin and chilli powder and mix well. Add the chopped onions, garlic, chopped green vegetables and fresh coriander.Heat a wok or deep frying pan with 5cm/2in of vegetable oil or a deep fryer (CAUTION: hot oil can be dangerous. Do not leave unattended). Once the oil is hot, carefully drop tablespoons full of the bhaji batter into the oil. Cook for 2 minutes then turn and cook for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all the mixture is used. Season with the remaining salt. To make the coriander and mint chutney, put all the chutney ingredients (except the salt) into a blender and pulse to make a smooth paste. Season with salt to your liking. This chutney will keep in the fridge for up to three days.Serve the bhajis with the chutney. To make the bhajis, put the gram flour in a bowl, add the bicarbonate of soda, nigella, poppy and ajwain seeds and mix. Pour in the ginger beer to achieve a consistency of thick pouring cream. Add 1 teaspoon of the salt, the lemon juice, ground coriander, cumin and chilli powder and mix well. Add the chopped onions, garlic, chopped green vegetables and fresh coriander. To make the bhajis, put the gram flour in a bowl, add the bicarbonate of soda, nigella, poppy and ajwain seeds and mix. Pour in the ginger beer to achieve a consistency of thick pouring cream. Add 1 teaspoon of the salt, the lemon juice, ground coriander, cumin and chilli powder and mix well. Add the chopped onions, garlic, chopped green vegetables and fresh coriander. Heat a wok or deep frying pan with 5cm/2in of vegetable oil or a deep fryer (CAUTION: hot oil can be dangerous. Do not leave unattended). Once the oil is hot, carefully drop tablespoons full of the bhaji batter into the oil. Cook for 2 minutes then turn and cook for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all the mixture is used. Season with the remaining salt. Heat a wok or deep frying pan with 5cm/2in of vegetable oil or a deep fryer (CAUTION: hot oil can be dangerous. Do not leave unattended). Once the oil is hot, carefully drop tablespoons full of the bhaji batter into the oil. Cook for 2 minutes then turn and cook for 2 minutes more. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches until all the mixture is used. Season with the remaining salt. To make the coriander and mint chutney, put all the chutney ingredients (except the salt) into a blender and pulse to make a smooth paste. Season with salt to your liking. This chutney will keep in the fridge for up to three days. To make the coriander and mint chutney, put all the chutney ingredients (except the salt) into a blender and pulse to make a smooth paste. Season with salt to your liking. This chutney will keep in the fridge for up to three days. Serve the bhajis with the chutney. Serve the bhajis with the chutney."
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} | 19f89ebaa0c1c5c7da4db3945e94e4ebb67500669d22552e40535e34674b39fe | Sausages with mustard mash and red wine sauce recipe
Preheat the oven to 200C/180C Fan/Gas 6.Put the parsnips in a roasting tin, season well with salt and pepper and drizzle with the honey. Add the oil and mix well so the parsnips are evenly covered. Roast in the oven for 30–35 minutes, turning halfway, until they are caramelised and golden. Meanwhile, place the sausages in a small roasting tin and drizzle with the oil. Roast in the oven for 25 minutes, turning halfway, until cooked through.For the sauce, heat the oil in a non-stick frying or sauté pan over a medium heat. Cook the shallots for 2–3 minutes, stirring frequently, until softened. Add the garlic and cook for a further minute, then add the balsamic vinegar and cook until the volume of liquid is reduced by half. Add the butter and, once melted, add the flour, whisking constantly until smooth. Add the red wine and keep whisking until reduced by half. Add the brown sugar and season well with salt and pepper. Pour in the stock and bring to the boil. Reduce the heat, add the mustard and rosemary and simmer for approximately 4–5 minutes, or until reduced by a quarter or the sauce has reached the desired consistency. Season with salt and pepper and add more sugar if desired. Strain the sauce through a sieve and return back to the pan. Set aside. Meanwhile, for the mash, put the potatoes in a saucepan of cold water, add plenty of salt and bring to the boil. Reduce the heat and cook for 12–15 minutes, until the potatoes are tender. They are ready when they fall off a knife when poked. Drain and leave to steam in a colander for a couple of minutes. Put the potatoes back in the pan, warm over a low heat to dry out a little and then add the cream and butter. Season with salt and pepper. Mash really well until smooth and creamy. Add the mustard and stir through thoroughly. Season with salt and pepper again if desired and remove from the heat. Cover with a lid and keep warm.For the leeks, heat the oil in a medium–large frying pan until it starts smoking. Add the leeks in an even layer and reduce the heat to medium–high. Toss regularly to ensure they cook evenly. Cook for 10–15 minutes, tossing every couple of minutes. When they are all crisp, transfer to kitchen paper to drain. To serve, gently reheat the sauce. Arrange the sausages on serving plates and serve the parsnips alongside. Divide the mash between the plates and top with crispy leeks. Drizzle over the sauce and serve any extra in a jug. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the parsnips in a roasting tin, season well with salt and pepper and drizzle with the honey. Add the oil and mix well so the parsnips are evenly covered. Roast in the oven for 30–35 minutes, turning halfway, until they are caramelised and golden. Put the parsnips in a roasting tin, season well with salt and pepper and drizzle with the honey. Add the oil and mix well so the parsnips are evenly covered. Roast in the oven for 30–35 minutes, turning halfway, until they are caramelised and golden. Meanwhile, place the sausages in a small roasting tin and drizzle with the oil. Roast in the oven for 25 minutes, turning halfway, until cooked through. Meanwhile, place the sausages in a small roasting tin and drizzle with the oil. Roast in the oven for 25 minutes, turning halfway, until cooked through. For the sauce, heat the oil in a non-stick frying or sauté pan over a medium heat. Cook the shallots for 2–3 minutes, stirring frequently, until softened. Add the garlic and cook for a further minute, then add the balsamic vinegar and cook until the volume of liquid is reduced by half. Add the butter and, once melted, add the flour, whisking constantly until smooth. Add the red wine and keep whisking until reduced by half. Add the brown sugar and season well with salt and pepper. For the sauce, heat the oil in a non-stick frying or sauté pan over a medium heat. Cook the shallots for 2–3 minutes, stirring frequently, until softened. Add the garlic and cook for a further minute, then add the balsamic vinegar and cook until the volume of liquid is reduced by half. Add the butter and, once melted, add the flour, whisking constantly until smooth. Add the red wine and keep whisking until reduced by half. Add the brown sugar and season well with salt and pepper. Pour in the stock and bring to the boil. Reduce the heat, add the mustard and rosemary and simmer for approximately 4–5 minutes, or until reduced by a quarter or the sauce has reached the desired consistency. Season with salt and pepper and add more sugar if desired. Strain the sauce through a sieve and return back to the pan. Set aside. Pour in the stock and bring to the boil. Reduce the heat, add the mustard and rosemary and simmer for approximately 4–5 minutes, or until reduced by a quarter or the sauce has reached the desired consistency. Season with salt and pepper and add more sugar if desired. Strain the sauce through a sieve and return back to the pan. Set aside. Meanwhile, for the mash, put the potatoes in a saucepan of cold water, add plenty of salt and bring to the boil. Reduce the heat and cook for 12–15 minutes, until the potatoes are tender. They are ready when they fall off a knife when poked. Drain and leave to steam in a colander for a couple of minutes. Put the potatoes back in the pan, warm over a low heat to dry out a little and then add the cream and butter. Season with salt and pepper. Mash really well until smooth and creamy. Add the mustard and stir through thoroughly. Season with salt and pepper again if desired and remove from the heat. Cover with a lid and keep warm. Meanwhile, for the mash, put the potatoes in a saucepan of cold water, add plenty of salt and bring to the boil. Reduce the heat and cook for 12–15 minutes, until the potatoes are tender. They are ready when they fall off a knife when poked. Drain and leave to steam in a colander for a couple of minutes. Put the potatoes back in the pan, warm over a low heat to dry out a little and then add the cream and butter. Season with salt and pepper. Mash really well until smooth and creamy. Add the mustard and stir through thoroughly. Season with salt and pepper again if desired and remove from the heat. Cover with a lid and keep warm. For the leeks, heat the oil in a medium–large frying pan until it starts smoking. Add the leeks in an even layer and reduce the heat to medium–high. Toss regularly to ensure they cook evenly. Cook for 10–15 minutes, tossing every couple of minutes. When they are all crisp, transfer to kitchen paper to drain. For the leeks, heat the oil in a medium–large frying pan until it starts smoking. Add the leeks in an even layer and reduce the heat to medium–high. Toss regularly to ensure they cook evenly. Cook for 10–15 minutes, tossing every couple of minutes. When they are all crisp, transfer to kitchen paper to drain. To serve, gently reheat the sauce. Arrange the sausages on serving plates and serve the parsnips alongside. Divide the mash between the plates and top with crispy leeks. Drizzle over the sauce and serve any extra in a jug. To serve, gently reheat the sauce. Arrange the sausages on serving plates and serve the parsnips alongside. Divide the mash between the plates and top with crispy leeks. Drizzle over the sauce and serve any extra in a jug. | {
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"content": "Preheat the oven to 200C/180C Fan/Gas 6.Put the parsnips in a roasting tin, season well with salt and pepper and drizzle with the honey. Add the oil and mix well so the parsnips are evenly covered. Roast in the oven for 30–35 minutes, turning halfway, until they are caramelised and golden. Meanwhile, place the sausages in a small roasting tin and drizzle with the oil. Roast in the oven for 25 minutes, turning halfway, until cooked through.For the sauce, heat the oil in a non-stick frying or sauté pan over a medium heat. Cook the shallots for 2–3 minutes, stirring frequently, until softened. Add the garlic and cook for a further minute, then add the balsamic vinegar and cook until the volume of liquid is reduced by half. Add the butter and, once melted, add the flour, whisking constantly until smooth. Add the red wine and keep whisking until reduced by half. Add the brown sugar and season well with salt and pepper. Pour in the stock and bring to the boil. Reduce the heat, add the mustard and rosemary and simmer for approximately 4–5 minutes, or until reduced by a quarter or the sauce has reached the desired consistency. Season with salt and pepper and add more sugar if desired. Strain the sauce through a sieve and return back to the pan. Set aside. Meanwhile, for the mash, put the potatoes in a saucepan of cold water, add plenty of salt and bring to the boil. Reduce the heat and cook for 12–15 minutes, until the potatoes are tender. They are ready when they fall off a knife when poked. Drain and leave to steam in a colander for a couple of minutes. Put the potatoes back in the pan, warm over a low heat to dry out a little and then add the cream and butter. Season with salt and pepper. Mash really well until smooth and creamy. Add the mustard and stir through thoroughly. Season with salt and pepper again if desired and remove from the heat. Cover with a lid and keep warm.For the leeks, heat the oil in a medium–large frying pan until it starts smoking. Add the leeks in an even layer and reduce the heat to medium–high. Toss regularly to ensure they cook evenly. Cook for 10–15 minutes, tossing every couple of minutes. When they are all crisp, transfer to kitchen paper to drain. To serve, gently reheat the sauce. Arrange the sausages on serving plates and serve the parsnips alongside. Divide the mash between the plates and top with crispy leeks. Drizzle over the sauce and serve any extra in a jug. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the parsnips in a roasting tin, season well with salt and pepper and drizzle with the honey. Add the oil and mix well so the parsnips are evenly covered. Roast in the oven for 30–35 minutes, turning halfway, until they are caramelised and golden. Put the parsnips in a roasting tin, season well with salt and pepper and drizzle with the honey. Add the oil and mix well so the parsnips are evenly covered. Roast in the oven for 30–35 minutes, turning halfway, until they are caramelised and golden. Meanwhile, place the sausages in a small roasting tin and drizzle with the oil. Roast in the oven for 25 minutes, turning halfway, until cooked through. Meanwhile, place the sausages in a small roasting tin and drizzle with the oil. Roast in the oven for 25 minutes, turning halfway, until cooked through. For the sauce, heat the oil in a non-stick frying or sauté pan over a medium heat. Cook the shallots for 2–3 minutes, stirring frequently, until softened. Add the garlic and cook for a further minute, then add the balsamic vinegar and cook until the volume of liquid is reduced by half. Add the butter and, once melted, add the flour, whisking constantly until smooth. Add the red wine and keep whisking until reduced by half. Add the brown sugar and season well with salt and pepper. For the sauce, heat the oil in a non-stick frying or sauté pan over a medium heat. Cook the shallots for 2–3 minutes, stirring frequently, until softened. Add the garlic and cook for a further minute, then add the balsamic vinegar and cook until the volume of liquid is reduced by half. Add the butter and, once melted, add the flour, whisking constantly until smooth. Add the red wine and keep whisking until reduced by half. Add the brown sugar and season well with salt and pepper. Pour in the stock and bring to the boil. Reduce the heat, add the mustard and rosemary and simmer for approximately 4–5 minutes, or until reduced by a quarter or the sauce has reached the desired consistency. Season with salt and pepper and add more sugar if desired. Strain the sauce through a sieve and return back to the pan. Set aside. Pour in the stock and bring to the boil. Reduce the heat, add the mustard and rosemary and simmer for approximately 4–5 minutes, or until reduced by a quarter or the sauce has reached the desired consistency. Season with salt and pepper and add more sugar if desired. Strain the sauce through a sieve and return back to the pan. Set aside. Meanwhile, for the mash, put the potatoes in a saucepan of cold water, add plenty of salt and bring to the boil. Reduce the heat and cook for 12–15 minutes, until the potatoes are tender. They are ready when they fall off a knife when poked. Drain and leave to steam in a colander for a couple of minutes. Put the potatoes back in the pan, warm over a low heat to dry out a little and then add the cream and butter. Season with salt and pepper. Mash really well until smooth and creamy. Add the mustard and stir through thoroughly. Season with salt and pepper again if desired and remove from the heat. Cover with a lid and keep warm. Meanwhile, for the mash, put the potatoes in a saucepan of cold water, add plenty of salt and bring to the boil. Reduce the heat and cook for 12–15 minutes, until the potatoes are tender. They are ready when they fall off a knife when poked. Drain and leave to steam in a colander for a couple of minutes. Put the potatoes back in the pan, warm over a low heat to dry out a little and then add the cream and butter. Season with salt and pepper. Mash really well until smooth and creamy. Add the mustard and stir through thoroughly. Season with salt and pepper again if desired and remove from the heat. Cover with a lid and keep warm. For the leeks, heat the oil in a medium–large frying pan until it starts smoking. Add the leeks in an even layer and reduce the heat to medium–high. Toss regularly to ensure they cook evenly. Cook for 10–15 minutes, tossing every couple of minutes. When they are all crisp, transfer to kitchen paper to drain. For the leeks, heat the oil in a medium–large frying pan until it starts smoking. Add the leeks in an even layer and reduce the heat to medium–high. Toss regularly to ensure they cook evenly. Cook for 10–15 minutes, tossing every couple of minutes. When they are all crisp, transfer to kitchen paper to drain. To serve, gently reheat the sauce. Arrange the sausages on serving plates and serve the parsnips alongside. Divide the mash between the plates and top with crispy leeks. Drizzle over the sauce and serve any extra in a jug. To serve, gently reheat the sauce. Arrange the sausages on serving plates and serve the parsnips alongside. Divide the mash between the plates and top with crispy leeks. Drizzle over the sauce and serve any extra in a jug."
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} | 5078ccb39f55b02e3977386e94a8d2b9359c4b405e76f3399e7353eb99764c95 | Okra curry recipe
An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/okra_curry_68708_16x9.jpg A quick vegan and vegetarian okra curry that works just as well as a side dish. It's important to wash and dry the okra before chopping them, or they will become slimey. 500g/1lb 2oz okra2–3 tbsp olive oil¼ tsp asafoetida 2 onions, finely sliced1 tsp salt1 tsp ground coriander 2 small green chillies, finely choppedhandful chopped fresh coriander1 tsp Kashmiri curry masala (see tip)pinch jeera masala (see tip) 500g/1lb 2oz okra 2–3 tbsp olive oil ¼ tsp asafoetida 2 onions, finely sliced 1 tsp salt 1 tsp ground coriander 2 small green chillies, finely chopped handful chopped fresh coriander 1 tsp Kashmiri curry masala (see tip) pinch jeera masala (see tip) Method Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra. Fry over a high heat for 4–5 minutes, stirring continuously, before adding the salt.Stir in the ground coriander and chopped chillies and continue to fry over a high heat for a further 2–3 minutes while stirring constantly.Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise. Add the Kashmiri curry masala and cook for another 2 minutes. Remove from the heat and finally sprinkle over a generous pinch of jeera masala. Stir through the curry and serve at once. Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra. Fry over a high heat for 4–5 minutes, stirring continuously, before adding the salt. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra. Fry over a high heat for 4–5 minutes, stirring continuously, before adding the salt. Stir in the ground coriander and chopped chillies and continue to fry over a high heat for a further 2–3 minutes while stirring constantly. Stir in the ground coriander and chopped chillies and continue to fry over a high heat for a further 2–3 minutes while stirring constantly. Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise. Add the Kashmiri curry masala and cook for another 2 minutes. Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise. Add the Kashmiri curry masala and cook for another 2 minutes. Remove from the heat and finally sprinkle over a generous pinch of jeera masala. Stir through the curry and serve at once. Remove from the heat and finally sprinkle over a generous pinch of jeera masala. Stir through the curry and serve at once. Recipe tips Jeera masala is a spice blend of roasted and ground coriander seeds and cumin seeds. Kashmiri curry masala (or bassar curry powder) is a spice blend which is often homemade so the spices can vary. Typically it contains turmeric, fenugreek seeds, cumin powder, Kashmiri chilli powder, coriander powder, olive oil, paprika and tandoori masala. Both can be bought online or in Asian supermarkets. | {
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"title": "Okra curry recipe",
"content": "An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/okra_curry_68708_16x9.jpg A quick vegan and vegetarian okra curry that works just as well as a side dish. It's important to wash and dry the okra before chopping them, or they will become slimey. 500g/1lb 2oz okra2–3 tbsp olive oil¼ tsp asafoetida 2 onions, finely sliced1 tsp salt1 tsp ground coriander 2 small green chillies, finely choppedhandful chopped fresh coriander1 tsp Kashmiri curry masala (see tip)pinch jeera masala (see tip) 500g/1lb 2oz okra 2–3 tbsp olive oil ¼ tsp asafoetida 2 onions, finely sliced 1 tsp salt 1 tsp ground coriander 2 small green chillies, finely chopped handful chopped fresh coriander 1 tsp Kashmiri curry masala (see tip) pinch jeera masala (see tip) Method Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra. Fry over a high heat for 4–5 minutes, stirring continuously, before adding the salt.Stir in the ground coriander and chopped chillies and continue to fry over a high heat for a further 2–3 minutes while stirring constantly.Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise. Add the Kashmiri curry masala and cook for another 2 minutes. Remove from the heat and finally sprinkle over a generous pinch of jeera masala. Stir through the curry and serve at once. Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Firstly prepare the okra. Wash the okra under cold running water and dry each one individually using kitchen paper. Top and tail the okra and cut into 1–2cm/ ½–¾in pieces. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra. Fry over a high heat for 4–5 minutes, stirring continuously, before adding the salt. Heat the olive oil in a large sauté pan or frying pan. Once hot, add the asafoetida and fry for a minute, then add the onions and okra. Fry over a high heat for 4–5 minutes, stirring continuously, before adding the salt. Stir in the ground coriander and chopped chillies and continue to fry over a high heat for a further 2–3 minutes while stirring constantly. Stir in the ground coriander and chopped chillies and continue to fry over a high heat for a further 2–3 minutes while stirring constantly. Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise. Add the Kashmiri curry masala and cook for another 2 minutes. Stir in the freshly chopped coriander leaves and cook for a further few minutes until the onions start to brown and caramelise. Add the Kashmiri curry masala and cook for another 2 minutes. Remove from the heat and finally sprinkle over a generous pinch of jeera masala. Stir through the curry and serve at once. Remove from the heat and finally sprinkle over a generous pinch of jeera masala. Stir through the curry and serve at once. Recipe tips Jeera masala is a spice blend of roasted and ground coriander seeds and cumin seeds. Kashmiri curry masala (or bassar curry powder) is a spice blend which is often homemade so the spices can vary. Typically it contains turmeric, fenugreek seeds, cumin powder, Kashmiri chilli powder, coriander powder, olive oil, paprika and tandoori masala. Both can be bought online or in Asian supermarkets."
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} | 68dbecbf3ebaf69c4fb32df1e6df22e837ef2bdb56b3730f55f823e23df8ca86 | Chapatis recipe
An average of 3.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chapatis_77146_16x9.jpg Chapatis can be reheated but they're best cooked fresh. You could also spread your favourite pickle or chutney over them and roll them into tortilla shapes. 450g/1 lb chapati flour or wholemeal plain flour1 tsp salt250ml/9 fl oz cold waterbutter for spreading, optional 450g/1 lb chapati flour or wholemeal plain flour 1 tsp salt 250ml/9 fl oz cold water butter for spreading, optional Method Set aside 200g/7 oz of the flour and reserve for shaping the chapatis.Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water.Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be.Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place one onto the floured board. Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary.Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done. Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.Spread butter over one side, if you like. Set aside 200g/7 oz of the flour and reserve for shaping the chapatis. Set aside 200g/7 oz of the flour and reserve for shaping the chapatis. Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water. Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water. Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be. Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be. Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place one onto the floured board. Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary. Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place one onto the floured board. Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary. Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling. Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling. Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done. Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done. Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture. Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture. Spread butter over one side, if you like. Spread butter over one side, if you like. | {
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"title": "Chapatis recipe",
"content": "An average of 3.6 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chapatis_77146_16x9.jpg Chapatis can be reheated but they're best cooked fresh. You could also spread your favourite pickle or chutney over them and roll them into tortilla shapes. 450g/1 lb chapati flour or wholemeal plain flour1 tsp salt250ml/9 fl oz cold waterbutter for spreading, optional 450g/1 lb chapati flour or wholemeal plain flour 1 tsp salt 250ml/9 fl oz cold water butter for spreading, optional Method Set aside 200g/7 oz of the flour and reserve for shaping the chapatis.Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water.Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be.Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place one onto the floured board. Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary.Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done. Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.Spread butter over one side, if you like. Set aside 200g/7 oz of the flour and reserve for shaping the chapatis. Set aside 200g/7 oz of the flour and reserve for shaping the chapatis. Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water. Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water. Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be. Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be. Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place one onto the floured board. Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary. Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place one onto the floured board. Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary. Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling. Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling. Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done. Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done. Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture. Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture. Spread butter over one side, if you like. Spread butter over one side, if you like."
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} | 5a213f82d1759c9e4ec6e12099f600f19381780a38f1f056e0e21d2e8aa9e22d | Coconut prawn curry with pea pilau recipe
An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_prawn_curry_with_79671_16x9.jpg This coconut prawn curry with pea pilau has layers of warm spicy flavour and succulent prawns, accompanied by a simple rice dish. Perfect for 'curry night’. 3 banana shallots, roughly chopped7 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, peeled and roughly chopped3 green finger chillies, roughly chopped (seeds removed if preferred) 3 banana shallots, roughly chopped 7 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 3 green finger chillies, roughly chopped (seeds removed if preferred) 3 tbsp coconut oil1 tsp ground coriander½ tsp ground turmeric½ tsp Kashmiri red chilli powder1 tsp garam masala½ tsp ground fenugreek½ tsp ground paprika½ block creamed coconut, roughly chopped1 large tbsp tamarind paste1 tsp salt 300ml/10fl oz fish stock 690g bottle organic passata600g/1lb 5oz raw jumbo prawns, peeled and deveined (defrosted if frozen) 3 tbsp coconut oil 1 tsp ground coriander ½ tsp ground turmeric ½ tsp Kashmiri red chilli powder 1 tsp garam masala ½ tsp ground fenugreek ½ tsp ground paprika ½ block creamed coconut, roughly chopped 1 large tbsp tamarind paste 1 tsp salt 300ml/10fl oz fish stock 690g bottle organic passata 600g/1lb 5oz raw jumbo prawns, peeled and deveined (defrosted if frozen) 1 tbsp ghee1 tsp cumin seeds1 onion, chopped1 tsp salt300g/10½oz white basmati rice, soaked in cold water for 30–40 minutes600ml/21fl oz vegetable stock100g/3½oz frozen petits pois 1 tbsp ghee 1 tsp cumin seeds 1 onion, chopped 1 tsp salt 300g/10½oz white basmati rice, soaked in cold water for 30–40 minutes 600ml/21fl oz vegetable stock 100g/3½oz frozen petits pois 2 tsp coconut oil 1 tsp black mustard seeds 6 curry leaves 2 tsp coconut oil 1 tsp black mustard seeds 6 curry leaves 4–6 tbsp double creambunch fresh coriander, chopped 4–6 tbsp double cream bunch fresh coriander, chopped Method To make the curry paste, blend the shallots, garlic, ginger and chillies to a smooth paste, using a mini food processor or stick blender.For the curry, heat the coconut oil in a large non-stick pan over a medium heat and add the curry paste. Fry for 3–4 minutes, stirring continuously. Add the ground spices and fry for a further 2–3 minutes until fragrant. Add the creamed coconut, tamarind paste and salt. Pour in the fish stock and passata and bring to the boil, then reduce the heat to a gentle simmer and cook for 40–45 minutes, stirring frequently, until the oil separates. Meanwhile, make the pilau. Heat the ghee in a large saucepan, add the cumin seeds and fry for a minute before adding the onion. Cook over a low–medium heat for 8–10 minutes until the onion is dark brown and caramelised. Add the salt. Drain the soaked rice and add to the pan. Pour in the vegetable stock and bring to the boil, then reduce the heat, cover with a lid and cook for 10 minutes. Add the petits pois for the last couple of minutes of cooking. Turn off the heat and leave in the pan for a few minutes.To finish the curry, add the prawns to the pan and cook for 8–10 minutes or until they are cooked through, stirring frequently.To make the tarka, heat the coconut oil in a small frying pan and once hot, add the mustard seeds and curry leaves. Heat for a minute or two until the seeds splutter. Add to the curry and stir together. Stir the cream into the curry. Spoon the pea pilau onto plates and serve the curry alongside, with the chopped coriander scattered over. To make the curry paste, blend the shallots, garlic, ginger and chillies to a smooth paste, using a mini food processor or stick blender. To make the curry paste, blend the shallots, garlic, ginger and chillies to a smooth paste, using a mini food processor or stick blender. For the curry, heat the coconut oil in a large non-stick pan over a medium heat and add the curry paste. Fry for 3–4 minutes, stirring continuously. Add the ground spices and fry for a further 2–3 minutes until fragrant. For the curry, heat the coconut oil in a large non-stick pan over a medium heat and add the curry paste. Fry for 3–4 minutes, stirring continuously. Add the ground spices and fry for a further 2–3 minutes until fragrant. Add the creamed coconut, tamarind paste and salt. Pour in the fish stock and passata and bring to the boil, then reduce the heat to a gentle simmer and cook for 40–45 minutes, stirring frequently, until the oil separates. Add the creamed coconut, tamarind paste and salt. Pour in the fish stock and passata and bring to the boil, then reduce the heat to a gentle simmer and cook for 40–45 minutes, stirring frequently, until the oil separates. Meanwhile, make the pilau. Heat the ghee in a large saucepan, add the cumin seeds and fry for a minute before adding the onion. Cook over a low–medium heat for 8–10 minutes until the onion is dark brown and caramelised. Add the salt. Drain the soaked rice and add to the pan. Pour in the vegetable stock and bring to the boil, then reduce the heat, cover with a lid and cook for 10 minutes. Add the petits pois for the last couple of minutes of cooking. Turn off the heat and leave in the pan for a few minutes. Meanwhile, make the pilau. Heat the ghee in a large saucepan, add the cumin seeds and fry for a minute before adding the onion. Cook over a low–medium heat for 8–10 minutes until the onion is dark brown and caramelised. Add the salt. Drain the soaked rice and add to the pan. Pour in the vegetable stock and bring to the boil, then reduce the heat, cover with a lid and cook for 10 minutes. Add the petits pois for the last couple of minutes of cooking. Turn off the heat and leave in the pan for a few minutes. To finish the curry, add the prawns to the pan and cook for 8–10 minutes or until they are cooked through, stirring frequently. To finish the curry, add the prawns to the pan and cook for 8–10 minutes or until they are cooked through, stirring frequently. To make the tarka, heat the coconut oil in a small frying pan and once hot, add the mustard seeds and curry leaves. Heat for a minute or two until the seeds splutter. Add to the curry and stir together. To make the tarka, heat the coconut oil in a small frying pan and once hot, add the mustard seeds and curry leaves. Heat for a minute or two until the seeds splutter. Add to the curry and stir together. Stir the cream into the curry. Spoon the pea pilau onto plates and serve the curry alongside, with the chopped coriander scattered over. Stir the cream into the curry. Spoon the pea pilau onto plates and serve the curry alongside, with the chopped coriander scattered over. | {
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"title": "Coconut prawn curry with pea pilau recipe",
"content": "An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_prawn_curry_with_79671_16x9.jpg This coconut prawn curry with pea pilau has layers of warm spicy flavour and succulent prawns, accompanied by a simple rice dish. Perfect for 'curry night’. 3 banana shallots, roughly chopped7 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, peeled and roughly chopped3 green finger chillies, roughly chopped (seeds removed if preferred) 3 banana shallots, roughly chopped 7 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, peeled and roughly chopped 3 green finger chillies, roughly chopped (seeds removed if preferred) 3 tbsp coconut oil1 tsp ground coriander½ tsp ground turmeric½ tsp Kashmiri red chilli powder1 tsp garam masala½ tsp ground fenugreek½ tsp ground paprika½ block creamed coconut, roughly chopped1 large tbsp tamarind paste1 tsp salt 300ml/10fl oz fish stock 690g bottle organic passata600g/1lb 5oz raw jumbo prawns, peeled and deveined (defrosted if frozen) 3 tbsp coconut oil 1 tsp ground coriander ½ tsp ground turmeric ½ tsp Kashmiri red chilli powder 1 tsp garam masala ½ tsp ground fenugreek ½ tsp ground paprika ½ block creamed coconut, roughly chopped 1 large tbsp tamarind paste 1 tsp salt 300ml/10fl oz fish stock 690g bottle organic passata 600g/1lb 5oz raw jumbo prawns, peeled and deveined (defrosted if frozen) 1 tbsp ghee1 tsp cumin seeds1 onion, chopped1 tsp salt300g/10½oz white basmati rice, soaked in cold water for 30–40 minutes600ml/21fl oz vegetable stock100g/3½oz frozen petits pois 1 tbsp ghee 1 tsp cumin seeds 1 onion, chopped 1 tsp salt 300g/10½oz white basmati rice, soaked in cold water for 30–40 minutes 600ml/21fl oz vegetable stock 100g/3½oz frozen petits pois 2 tsp coconut oil 1 tsp black mustard seeds 6 curry leaves 2 tsp coconut oil 1 tsp black mustard seeds 6 curry leaves 4–6 tbsp double creambunch fresh coriander, chopped 4–6 tbsp double cream bunch fresh coriander, chopped Method To make the curry paste, blend the shallots, garlic, ginger and chillies to a smooth paste, using a mini food processor or stick blender.For the curry, heat the coconut oil in a large non-stick pan over a medium heat and add the curry paste. Fry for 3–4 minutes, stirring continuously. Add the ground spices and fry for a further 2–3 minutes until fragrant. Add the creamed coconut, tamarind paste and salt. Pour in the fish stock and passata and bring to the boil, then reduce the heat to a gentle simmer and cook for 40–45 minutes, stirring frequently, until the oil separates. Meanwhile, make the pilau. Heat the ghee in a large saucepan, add the cumin seeds and fry for a minute before adding the onion. Cook over a low–medium heat for 8–10 minutes until the onion is dark brown and caramelised. Add the salt. Drain the soaked rice and add to the pan. Pour in the vegetable stock and bring to the boil, then reduce the heat, cover with a lid and cook for 10 minutes. Add the petits pois for the last couple of minutes of cooking. Turn off the heat and leave in the pan for a few minutes.To finish the curry, add the prawns to the pan and cook for 8–10 minutes or until they are cooked through, stirring frequently.To make the tarka, heat the coconut oil in a small frying pan and once hot, add the mustard seeds and curry leaves. Heat for a minute or two until the seeds splutter. Add to the curry and stir together. Stir the cream into the curry. Spoon the pea pilau onto plates and serve the curry alongside, with the chopped coriander scattered over. To make the curry paste, blend the shallots, garlic, ginger and chillies to a smooth paste, using a mini food processor or stick blender. To make the curry paste, blend the shallots, garlic, ginger and chillies to a smooth paste, using a mini food processor or stick blender. For the curry, heat the coconut oil in a large non-stick pan over a medium heat and add the curry paste. Fry for 3–4 minutes, stirring continuously. Add the ground spices and fry for a further 2–3 minutes until fragrant. For the curry, heat the coconut oil in a large non-stick pan over a medium heat and add the curry paste. Fry for 3–4 minutes, stirring continuously. Add the ground spices and fry for a further 2–3 minutes until fragrant. Add the creamed coconut, tamarind paste and salt. Pour in the fish stock and passata and bring to the boil, then reduce the heat to a gentle simmer and cook for 40–45 minutes, stirring frequently, until the oil separates. Add the creamed coconut, tamarind paste and salt. Pour in the fish stock and passata and bring to the boil, then reduce the heat to a gentle simmer and cook for 40–45 minutes, stirring frequently, until the oil separates. Meanwhile, make the pilau. Heat the ghee in a large saucepan, add the cumin seeds and fry for a minute before adding the onion. Cook over a low–medium heat for 8–10 minutes until the onion is dark brown and caramelised. Add the salt. Drain the soaked rice and add to the pan. Pour in the vegetable stock and bring to the boil, then reduce the heat, cover with a lid and cook for 10 minutes. Add the petits pois for the last couple of minutes of cooking. Turn off the heat and leave in the pan for a few minutes. Meanwhile, make the pilau. Heat the ghee in a large saucepan, add the cumin seeds and fry for a minute before adding the onion. Cook over a low–medium heat for 8–10 minutes until the onion is dark brown and caramelised. Add the salt. Drain the soaked rice and add to the pan. Pour in the vegetable stock and bring to the boil, then reduce the heat, cover with a lid and cook for 10 minutes. Add the petits pois for the last couple of minutes of cooking. Turn off the heat and leave in the pan for a few minutes. To finish the curry, add the prawns to the pan and cook for 8–10 minutes or until they are cooked through, stirring frequently. To finish the curry, add the prawns to the pan and cook for 8–10 minutes or until they are cooked through, stirring frequently. To make the tarka, heat the coconut oil in a small frying pan and once hot, add the mustard seeds and curry leaves. Heat for a minute or two until the seeds splutter. Add to the curry and stir together. To make the tarka, heat the coconut oil in a small frying pan and once hot, add the mustard seeds and curry leaves. Heat for a minute or two until the seeds splutter. Add to the curry and stir together. Stir the cream into the curry. Spoon the pea pilau onto plates and serve the curry alongside, with the chopped coriander scattered over. Stir the cream into the curry. Spoon the pea pilau onto plates and serve the curry alongside, with the chopped coriander scattered over."
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} | 1b8cdfc50d3c33353100f7e87dbc4f4d2286913ccddaad3f7faea73c152d30c7 | Dal makhani (slow-cooked black dal) recipe
An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dal_makhani_67645_16x9.jpg Dal makhani is comfort food royalty – black dal and kidney beans, slow-cooked with spices, butter, garlic, cream and tomatoes. 200g/7oz dried black urid dal100g/3½oz dried red kidney beans, soaked overnight3 tbsp gheepinch asafoetida1 bird’s-eye chilli, slit lengthwise1 tsp cumin seeds6 garlic cloves, finely chopped250g/9oz onions, finely chopped220g/7¾oz fresh tomatoes, finely chopped4 tbsp tomato purée2cm/¾in fresh root ginger, peeled and finely chopped1 tsp Kashmiri chilli powder (or mild chilli powder)1 tsp garam masala powder80ml/2¾fl oz double creamsaltnaan bread, to serve 200g/7oz dried black urid dal 100g/3½oz dried red kidney beans, soaked overnight 3 tbsp ghee pinch asafoetida 1 bird’s-eye chilli, slit lengthwise 1 tsp cumin seeds 6 garlic cloves, finely chopped 250g/9oz onions, finely chopped 220g/7¾oz fresh tomatoes, finely chopped 4 tbsp tomato purée 2cm/¾in fresh root ginger, peeled and finely chopped 1 tsp Kashmiri chilli powder (or mild chilli powder) 1 tsp garam masala powder 80ml/2¾fl oz double cream salt naan bread, to serve 2 tbsp butter5 garlic cloves, finely chopped½ tsp Kashmiri chilli powder2 tbsp fresh coriander leaves, finely chopped 2 tbsp butter 5 garlic cloves, finely chopped ½ tsp Kashmiri chilli powder 2 tbsp fresh coriander leaves, finely chopped Method Tip the urid dal, kidney beans and 1.6 litres/2¾ pints water into a large saucepan. Bring to the boil for 10 minutes, and then simmer for 1 hour 45 minutes until the lentils are cooked through, stirring often. Leave to cool slightly, then mash with a potato masher and set aside.Heat the ghee in another large saucepan over a medium heat. Add the asafoetida, chilli and cumin seeds. Fry for a few seconds, then add the garlic. Fry for 20 seconds. Add the onions and fry for another 10–12 minutes to soften. Add the tomatoes and continue to cook for 5 minutes more until softened. Add the tomato purée and stir well for a minute.Add the ginger and chilli powder and fry for 1 minute more. Add the cooked dal. Stir until well combined. Season with salt and add 400ml/14fl oz water. Simmer for 20 minutes over a low heat. Keep an eye on it and stir often to make sure the dal doesn’t stick to the bottom of the pan. Add the garam masala and double cream. Stir well and turn off the heat.To cook the spiced butter, melt the butter in a small frying pan over a low heat. Add the garlic and fry for 1 minute. Add the chilli powder and remove from the heat. Add the coriander and stir well. Pour over the dal, stir and serve warm with naan bread. Tip the urid dal, kidney beans and 1.6 litres/2¾ pints water into a large saucepan. Bring to the boil for 10 minutes, and then simmer for 1 hour 45 minutes until the lentils are cooked through, stirring often. Leave to cool slightly, then mash with a potato masher and set aside. Tip the urid dal, kidney beans and 1.6 litres/2¾ pints water into a large saucepan. Bring to the boil for 10 minutes, and then simmer for 1 hour 45 minutes until the lentils are cooked through, stirring often. Leave to cool slightly, then mash with a potato masher and set aside. Heat the ghee in another large saucepan over a medium heat. Add the asafoetida, chilli and cumin seeds. Fry for a few seconds, then add the garlic. Fry for 20 seconds. Add the onions and fry for another 10–12 minutes to soften. Add the tomatoes and continue to cook for 5 minutes more until softened. Add the tomato purée and stir well for a minute. Heat the ghee in another large saucepan over a medium heat. Add the asafoetida, chilli and cumin seeds. Fry for a few seconds, then add the garlic. Fry for 20 seconds. Add the onions and fry for another 10–12 minutes to soften. Add the tomatoes and continue to cook for 5 minutes more until softened. Add the tomato purée and stir well for a minute. Add the ginger and chilli powder and fry for 1 minute more. Add the cooked dal. Stir until well combined. Season with salt and add 400ml/14fl oz water. Simmer for 20 minutes over a low heat. Keep an eye on it and stir often to make sure the dal doesn’t stick to the bottom of the pan. Add the garam masala and double cream. Stir well and turn off the heat. Add the ginger and chilli powder and fry for 1 minute more. Add the cooked dal. Stir until well combined. Season with salt and add 400ml/14fl oz water. Simmer for 20 minutes over a low heat. Keep an eye on it and stir often to make sure the dal doesn’t stick to the bottom of the pan. Add the garam masala and double cream. Stir well and turn off the heat. To cook the spiced butter, melt the butter in a small frying pan over a low heat. Add the garlic and fry for 1 minute. Add the chilli powder and remove from the heat. Add the coriander and stir well. Pour over the dal, stir and serve warm with naan bread. To cook the spiced butter, melt the butter in a small frying pan over a low heat. Add the garlic and fry for 1 minute. Add the chilli powder and remove from the heat. Add the coriander and stir well. Pour over the dal, stir and serve warm with naan bread. | {
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"title": "Dal makhani (slow-cooked black dal) recipe",
"content": "An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dal_makhani_67645_16x9.jpg Dal makhani is comfort food royalty – black dal and kidney beans, slow-cooked with spices, butter, garlic, cream and tomatoes. 200g/7oz dried black urid dal100g/3½oz dried red kidney beans, soaked overnight3 tbsp gheepinch asafoetida1 bird’s-eye chilli, slit lengthwise1 tsp cumin seeds6 garlic cloves, finely chopped250g/9oz onions, finely chopped220g/7¾oz fresh tomatoes, finely chopped4 tbsp tomato purée2cm/¾in fresh root ginger, peeled and finely chopped1 tsp Kashmiri chilli powder (or mild chilli powder)1 tsp garam masala powder80ml/2¾fl oz double creamsaltnaan bread, to serve 200g/7oz dried black urid dal 100g/3½oz dried red kidney beans, soaked overnight 3 tbsp ghee pinch asafoetida 1 bird’s-eye chilli, slit lengthwise 1 tsp cumin seeds 6 garlic cloves, finely chopped 250g/9oz onions, finely chopped 220g/7¾oz fresh tomatoes, finely chopped 4 tbsp tomato purée 2cm/¾in fresh root ginger, peeled and finely chopped 1 tsp Kashmiri chilli powder (or mild chilli powder) 1 tsp garam masala powder 80ml/2¾fl oz double cream salt naan bread, to serve 2 tbsp butter5 garlic cloves, finely chopped½ tsp Kashmiri chilli powder2 tbsp fresh coriander leaves, finely chopped 2 tbsp butter 5 garlic cloves, finely chopped ½ tsp Kashmiri chilli powder 2 tbsp fresh coriander leaves, finely chopped Method Tip the urid dal, kidney beans and 1.6 litres/2¾ pints water into a large saucepan. Bring to the boil for 10 minutes, and then simmer for 1 hour 45 minutes until the lentils are cooked through, stirring often. Leave to cool slightly, then mash with a potato masher and set aside.Heat the ghee in another large saucepan over a medium heat. Add the asafoetida, chilli and cumin seeds. Fry for a few seconds, then add the garlic. Fry for 20 seconds. Add the onions and fry for another 10–12 minutes to soften. Add the tomatoes and continue to cook for 5 minutes more until softened. Add the tomato purée and stir well for a minute.Add the ginger and chilli powder and fry for 1 minute more. Add the cooked dal. Stir until well combined. Season with salt and add 400ml/14fl oz water. Simmer for 20 minutes over a low heat. Keep an eye on it and stir often to make sure the dal doesn’t stick to the bottom of the pan. Add the garam masala and double cream. Stir well and turn off the heat.To cook the spiced butter, melt the butter in a small frying pan over a low heat. Add the garlic and fry for 1 minute. Add the chilli powder and remove from the heat. Add the coriander and stir well. Pour over the dal, stir and serve warm with naan bread. Tip the urid dal, kidney beans and 1.6 litres/2¾ pints water into a large saucepan. Bring to the boil for 10 minutes, and then simmer for 1 hour 45 minutes until the lentils are cooked through, stirring often. Leave to cool slightly, then mash with a potato masher and set aside. Tip the urid dal, kidney beans and 1.6 litres/2¾ pints water into a large saucepan. Bring to the boil for 10 minutes, and then simmer for 1 hour 45 minutes until the lentils are cooked through, stirring often. Leave to cool slightly, then mash with a potato masher and set aside. Heat the ghee in another large saucepan over a medium heat. Add the asafoetida, chilli and cumin seeds. Fry for a few seconds, then add the garlic. Fry for 20 seconds. Add the onions and fry for another 10–12 minutes to soften. Add the tomatoes and continue to cook for 5 minutes more until softened. Add the tomato purée and stir well for a minute. Heat the ghee in another large saucepan over a medium heat. Add the asafoetida, chilli and cumin seeds. Fry for a few seconds, then add the garlic. Fry for 20 seconds. Add the onions and fry for another 10–12 minutes to soften. Add the tomatoes and continue to cook for 5 minutes more until softened. Add the tomato purée and stir well for a minute. Add the ginger and chilli powder and fry for 1 minute more. Add the cooked dal. Stir until well combined. Season with salt and add 400ml/14fl oz water. Simmer for 20 minutes over a low heat. Keep an eye on it and stir often to make sure the dal doesn’t stick to the bottom of the pan. Add the garam masala and double cream. Stir well and turn off the heat. Add the ginger and chilli powder and fry for 1 minute more. Add the cooked dal. Stir until well combined. Season with salt and add 400ml/14fl oz water. Simmer for 20 minutes over a low heat. Keep an eye on it and stir often to make sure the dal doesn’t stick to the bottom of the pan. Add the garam masala and double cream. Stir well and turn off the heat. To cook the spiced butter, melt the butter in a small frying pan over a low heat. Add the garlic and fry for 1 minute. Add the chilli powder and remove from the heat. Add the coriander and stir well. Pour over the dal, stir and serve warm with naan bread. To cook the spiced butter, melt the butter in a small frying pan over a low heat. Add the garlic and fry for 1 minute. Add the chilli powder and remove from the heat. Add the coriander and stir well. Pour over the dal, stir and serve warm with naan bread."
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} | 19eca9e4ff3a7b8dc39bc1af9a1741b826ae408e72cf1f190087448769719d7e | Raita recipe
Cucumber and mint raita An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cucumberandmintraita_67787_16x9.jpg Raita is a cool, fresh chutney that takes seconds to make. Use it to top fiery curries or as a dip for poppadoms. 250ml/8fl oz natural yoghurt½ cucumber, grated or finely choppedlarge handful mint leaves, choppedlarge pinch salt½-1 green chilli, de-seeded and finely chopped (optional) 250ml/8fl oz natural yoghurt ½ cucumber, grated or finely chopped large handful mint leaves, chopped large pinch salt ½-1 green chilli, de-seeded and finely chopped (optional) Method Wrap the grated cucumber in a tea towel and squeeze out any excess water.Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms. Wrap the grated cucumber in a tea towel and squeeze out any excess water. Wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms. Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms. | {
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"title": "Raita recipe",
"content": "Cucumber and mint raita An average of 4.5 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cucumberandmintraita_67787_16x9.jpg Raita is a cool, fresh chutney that takes seconds to make. Use it to top fiery curries or as a dip for poppadoms. 250ml/8fl oz natural yoghurt½ cucumber, grated or finely choppedlarge handful mint leaves, choppedlarge pinch salt½-1 green chilli, de-seeded and finely chopped (optional) 250ml/8fl oz natural yoghurt ½ cucumber, grated or finely chopped large handful mint leaves, chopped large pinch salt ½-1 green chilli, de-seeded and finely chopped (optional) Method Wrap the grated cucumber in a tea towel and squeeze out any excess water.Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms. Wrap the grated cucumber in a tea towel and squeeze out any excess water. Wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms. Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms."
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} | 3fda23ed9b8f4c57c6ed58bb7397ff79428f0e1530168410d5b871835596693d | Gochujang pasta recipe
An average of 3.5 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_gochujang_pasta_59347_16x9.jpg This vegan pasta dish is so easy to make but is deliciously spicy and comfortingly creamy. Feel free to swap the peas for shredded greens – or leave them out completely. For this recipe you will need a blender. 500g/1lb 2oz dried pasta, such as linguine, spaghetti, tagliatelle, fusilli or penne1 tbsp olive oil1 onion, red or white, finely chopped2 garlic cloves, finely grated or chopped300g/10½oz block silken tofu, roughly chopped2 tbsp gochujang2 tbsp nutritional yeast (or finely grated Italian-style hard cheese)large handful frozen peas (optional)salt 500g/1lb 2oz dried pasta, such as linguine, spaghetti, tagliatelle, fusilli or penne 1 tbsp olive oil 1 onion, red or white, finely chopped 2 garlic cloves, finely grated or chopped 300g/10½oz block silken tofu, roughly chopped 2 tbsp gochujang 2 tbsp nutritional yeast (or finely grated Italian-style hard cheese) large handful frozen peas (optional) salt Method Cook the pasta in a saucepan of well salted boiling water according to packet instructions, or until al dente. Drain and reserve some of the pasta cooking water.Meanwhile, heat the oil in a saucepan and fry the onion, garlic and a pinch of salt with the lid on until softened.Place the tofu, gochujang and nutritional yeast in a blender. Add the onion mixture and a couple of tablespoons of the reserved pasta cooking water and blend until totally smooth.If using the peas, boil or microwave them until hot. Pour the tofu mixture into a saucepan. Cook over a medium heat until it starts to simmer then add the pasta, along with a splash of the reserved pasta water if the sauce is a little thick.Toss the peas, if using, with the creamy pasta and serve immediately. Cook the pasta in a saucepan of well salted boiling water according to packet instructions, or until al dente. Drain and reserve some of the pasta cooking water. Cook the pasta in a saucepan of well salted boiling water according to packet instructions, or until al dente. Drain and reserve some of the pasta cooking water. Meanwhile, heat the oil in a saucepan and fry the onion, garlic and a pinch of salt with the lid on until softened. Meanwhile, heat the oil in a saucepan and fry the onion, garlic and a pinch of salt with the lid on until softened. Place the tofu, gochujang and nutritional yeast in a blender. Add the onion mixture and a couple of tablespoons of the reserved pasta cooking water and blend until totally smooth. Place the tofu, gochujang and nutritional yeast in a blender. Add the onion mixture and a couple of tablespoons of the reserved pasta cooking water and blend until totally smooth. If using the peas, boil or microwave them until hot. If using the peas, boil or microwave them until hot. Pour the tofu mixture into a saucepan. Cook over a medium heat until it starts to simmer then add the pasta, along with a splash of the reserved pasta water if the sauce is a little thick. Pour the tofu mixture into a saucepan. Cook over a medium heat until it starts to simmer then add the pasta, along with a splash of the reserved pasta water if the sauce is a little thick. Toss the peas, if using, with the creamy pasta and serve immediately. Toss the peas, if using, with the creamy pasta and serve immediately. Recipe tips You can adjust the spice by adding less or more gochujang. You could easily add more greens – shredded kale or cavlo nero would be good, but anything goes! If you don't need the dish to be vegan, you can use an Italian-style hard cheese in place of the nutritional yeast. | {
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"title": "Gochujang pasta recipe",
"content": "An average of 3.5 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_gochujang_pasta_59347_16x9.jpg This vegan pasta dish is so easy to make but is deliciously spicy and comfortingly creamy. Feel free to swap the peas for shredded greens – or leave them out completely. For this recipe you will need a blender. 500g/1lb 2oz dried pasta, such as linguine, spaghetti, tagliatelle, fusilli or penne1 tbsp olive oil1 onion, red or white, finely chopped2 garlic cloves, finely grated or chopped300g/10½oz block silken tofu, roughly chopped2 tbsp gochujang2 tbsp nutritional yeast (or finely grated Italian-style hard cheese)large handful frozen peas (optional)salt 500g/1lb 2oz dried pasta, such as linguine, spaghetti, tagliatelle, fusilli or penne 1 tbsp olive oil 1 onion, red or white, finely chopped 2 garlic cloves, finely grated or chopped 300g/10½oz block silken tofu, roughly chopped 2 tbsp gochujang 2 tbsp nutritional yeast (or finely grated Italian-style hard cheese) large handful frozen peas (optional) salt Method Cook the pasta in a saucepan of well salted boiling water according to packet instructions, or until al dente. Drain and reserve some of the pasta cooking water.Meanwhile, heat the oil in a saucepan and fry the onion, garlic and a pinch of salt with the lid on until softened.Place the tofu, gochujang and nutritional yeast in a blender. Add the onion mixture and a couple of tablespoons of the reserved pasta cooking water and blend until totally smooth.If using the peas, boil or microwave them until hot. Pour the tofu mixture into a saucepan. Cook over a medium heat until it starts to simmer then add the pasta, along with a splash of the reserved pasta water if the sauce is a little thick.Toss the peas, if using, with the creamy pasta and serve immediately. Cook the pasta in a saucepan of well salted boiling water according to packet instructions, or until al dente. Drain and reserve some of the pasta cooking water. Cook the pasta in a saucepan of well salted boiling water according to packet instructions, or until al dente. Drain and reserve some of the pasta cooking water. Meanwhile, heat the oil in a saucepan and fry the onion, garlic and a pinch of salt with the lid on until softened. Meanwhile, heat the oil in a saucepan and fry the onion, garlic and a pinch of salt with the lid on until softened. Place the tofu, gochujang and nutritional yeast in a blender. Add the onion mixture and a couple of tablespoons of the reserved pasta cooking water and blend until totally smooth. Place the tofu, gochujang and nutritional yeast in a blender. Add the onion mixture and a couple of tablespoons of the reserved pasta cooking water and blend until totally smooth. If using the peas, boil or microwave them until hot. If using the peas, boil or microwave them until hot. Pour the tofu mixture into a saucepan. Cook over a medium heat until it starts to simmer then add the pasta, along with a splash of the reserved pasta water if the sauce is a little thick. Pour the tofu mixture into a saucepan. Cook over a medium heat until it starts to simmer then add the pasta, along with a splash of the reserved pasta water if the sauce is a little thick. Toss the peas, if using, with the creamy pasta and serve immediately. Toss the peas, if using, with the creamy pasta and serve immediately. Recipe tips You can adjust the spice by adding less or more gochujang. You could easily add more greens – shredded kale or cavlo nero would be good, but anything goes! If you don't need the dish to be vegan, you can use an Italian-style hard cheese in place of the nutritional yeast."
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} | fd626aa9a538d83938b5c1887976e6a6512cb976bb8ed5366e08eb77a470cd20 | Carrot and chickpea traybake recipe
An average of 2.7 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nut-free_carrot_and_32952_16x9.jpg This sweet and savoury carrot and chickpea traybake is Hemsley and Hemsley's healthy take on halwa. Each piece provides 31 kcal, 1.7g protein, 4g carbohydrate (of which 1.7g sugars), 0.9g fat (of which 0.2g saturates), 1.3g fibre and 0.3g salt. 400g tin chickpeas, drained and rinsed 70-80g/2½- 2¾oz dates1 tbsp vanilla extract1 tbsp ground cinnamon½ tsp bicarbonate of soda1 free-range egg3 pinches salt1 tsp finely grated root ginger1 large carrot (approximately 160g/5¼oz), grated 400g tin chickpeas, drained and rinsed 70-80g/2½- 2¾oz dates 1 tbsp vanilla extract 1 tbsp ground cinnamon ½ tsp bicarbonate of soda 1 free-range egg 3 pinches salt 1 tsp finely grated root ginger 1 large carrot (approximately 160g/5¼oz), grated Method Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment.Blend all of the ingredients except the carrot in a food processor until smooth and well combined. Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack).Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife.Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold. Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment. Blend all of the ingredients except the carrot in a food processor until smooth and well combined. Blend all of the ingredients except the carrot in a food processor until smooth and well combined. Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack). Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack). Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife. Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife. Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold. Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold. | {
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"title": "Carrot and chickpea traybake recipe",
"content": "An average of 2.7 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nut-free_carrot_and_32952_16x9.jpg This sweet and savoury carrot and chickpea traybake is Hemsley and Hemsley's healthy take on halwa. Each piece provides 31 kcal, 1.7g protein, 4g carbohydrate (of which 1.7g sugars), 0.9g fat (of which 0.2g saturates), 1.3g fibre and 0.3g salt. 400g tin chickpeas, drained and rinsed 70-80g/2½- 2¾oz dates1 tbsp vanilla extract1 tbsp ground cinnamon½ tsp bicarbonate of soda1 free-range egg3 pinches salt1 tsp finely grated root ginger1 large carrot (approximately 160g/5¼oz), grated 400g tin chickpeas, drained and rinsed 70-80g/2½- 2¾oz dates 1 tbsp vanilla extract 1 tbsp ground cinnamon ½ tsp bicarbonate of soda 1 free-range egg 3 pinches salt 1 tsp finely grated root ginger 1 large carrot (approximately 160g/5¼oz), grated Method Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment.Blend all of the ingredients except the carrot in a food processor until smooth and well combined. Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack).Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife.Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold. Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment. Blend all of the ingredients except the carrot in a food processor until smooth and well combined. Blend all of the ingredients except the carrot in a food processor until smooth and well combined. Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack). Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack). Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife. Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife. Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold. Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold."
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} | 26db67d9ad1cb9069ded13201dcf94bd31d5e254f92199815a202e41baa59a48 | Easy beef and broccoli stir-fry recipe
An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_beef_stir-fry_84749_16x9.jpg This easy beef stir-fry from Eat Well for Less is perfect for feeding family and friends. Each serving provides 484 kcal, 28g protein, 63g carbohydrates (of which 4g sugars), 12.5g fat (of which 3g saturates), 5g fibre and 1.5g salt. 1 tbsp groundnut oil450g/1lb frying steak, cut into 1cm/½in thick slices1 tsp cornflour60g/2¼oz cashew nuts1 red onion, thinly sliced3 garlic cloves, thinly slicedthumb-sized piece fresh ginger, peeled and grated1 head broccoli, cut into small florets, stalk sliced into strips2 tbsp soy sauce2 tbsp oyster sauce½ vegetable stock cube1 red chilli, thinly sliced1 small bunch coriander, roughly chopped, to garnish300g/11oz brown basmati rice, to servefreshly ground black pepper 1 tbsp groundnut oil 450g/1lb frying steak, cut into 1cm/½in thick slices 1 tsp cornflour 60g/2¼oz cashew nuts 1 red onion, thinly sliced 3 garlic cloves, thinly sliced thumb-sized piece fresh ginger, peeled and grated 1 head broccoli, cut into small florets, stalk sliced into strips 2 tbsp soy sauce 2 tbsp oyster sauce ½ vegetable stock cube 1 red chilli, thinly sliced 1 small bunch coriander, roughly chopped, to garnish 300g/11oz brown basmati rice, to serve freshly ground black pepper Method Bring a large saucepan of salted water to the boil, add the rice, stir well, then cook according to the packet instructions.Heat a wok over a high heat until hot. Add half the oil and, when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside.Stir-fry the cashews until just golden, then set aside. Carefully wipe the wok until clean using kitchen paper. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minuteHalf-fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 250ml/9fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes, or until the broccoli is just tender (you don’t want to lose the bright green colour). Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the chilli and coriander and serve immediately with the drained rice. Bring a large saucepan of salted water to the boil, add the rice, stir well, then cook according to the packet instructions. Bring a large saucepan of salted water to the boil, add the rice, stir well, then cook according to the packet instructions. Heat a wok over a high heat until hot. Add half the oil and, when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside. Heat a wok over a high heat until hot. Add half the oil and, when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside. Stir-fry the cashews until just golden, then set aside. Stir-fry the cashews until just golden, then set aside. Carefully wipe the wok until clean using kitchen paper. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minute Carefully wipe the wok until clean using kitchen paper. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minute Half-fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 250ml/9fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes, or until the broccoli is just tender (you don’t want to lose the bright green colour). Half-fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 250ml/9fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes, or until the broccoli is just tender (you don’t want to lose the bright green colour). Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the chilli and coriander and serve immediately with the drained rice. Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the chilli and coriander and serve immediately with the drained rice. Recipe tips You can swap the beef for pork or chicken, if preferred. This recipe can be made gluten-free, but double check labels on the soy sauce (or swap in tamari, which is naturally gluten-free, oyster sauce, and stock. | {
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"title": "Easy beef and broccoli stir-fry recipe",
"content": "An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_beef_stir-fry_84749_16x9.jpg This easy beef stir-fry from Eat Well for Less is perfect for feeding family and friends. Each serving provides 484 kcal, 28g protein, 63g carbohydrates (of which 4g sugars), 12.5g fat (of which 3g saturates), 5g fibre and 1.5g salt. 1 tbsp groundnut oil450g/1lb frying steak, cut into 1cm/½in thick slices1 tsp cornflour60g/2¼oz cashew nuts1 red onion, thinly sliced3 garlic cloves, thinly slicedthumb-sized piece fresh ginger, peeled and grated1 head broccoli, cut into small florets, stalk sliced into strips2 tbsp soy sauce2 tbsp oyster sauce½ vegetable stock cube1 red chilli, thinly sliced1 small bunch coriander, roughly chopped, to garnish300g/11oz brown basmati rice, to servefreshly ground black pepper 1 tbsp groundnut oil 450g/1lb frying steak, cut into 1cm/½in thick slices 1 tsp cornflour 60g/2¼oz cashew nuts 1 red onion, thinly sliced 3 garlic cloves, thinly sliced thumb-sized piece fresh ginger, peeled and grated 1 head broccoli, cut into small florets, stalk sliced into strips 2 tbsp soy sauce 2 tbsp oyster sauce ½ vegetable stock cube 1 red chilli, thinly sliced 1 small bunch coriander, roughly chopped, to garnish 300g/11oz brown basmati rice, to serve freshly ground black pepper Method Bring a large saucepan of salted water to the boil, add the rice, stir well, then cook according to the packet instructions.Heat a wok over a high heat until hot. Add half the oil and, when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside.Stir-fry the cashews until just golden, then set aside. Carefully wipe the wok until clean using kitchen paper. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minuteHalf-fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 250ml/9fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes, or until the broccoli is just tender (you don’t want to lose the bright green colour). Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the chilli and coriander and serve immediately with the drained rice. Bring a large saucepan of salted water to the boil, add the rice, stir well, then cook according to the packet instructions. Bring a large saucepan of salted water to the boil, add the rice, stir well, then cook according to the packet instructions. Heat a wok over a high heat until hot. Add half the oil and, when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside. Heat a wok over a high heat until hot. Add half the oil and, when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside. Stir-fry the cashews until just golden, then set aside. Stir-fry the cashews until just golden, then set aside. Carefully wipe the wok until clean using kitchen paper. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minute Carefully wipe the wok until clean using kitchen paper. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minute Half-fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 250ml/9fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes, or until the broccoli is just tender (you don’t want to lose the bright green colour). Half-fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 250ml/9fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes, or until the broccoli is just tender (you don’t want to lose the bright green colour). Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the chilli and coriander and serve immediately with the drained rice. Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the chilli and coriander and serve immediately with the drained rice. Recipe tips You can swap the beef for pork or chicken, if preferred. This recipe can be made gluten-free, but double check labels on the soy sauce (or swap in tamari, which is naturally gluten-free, oyster sauce, and stock."
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} | b37f198cb37efb45b52db0419b19b34aec1022423203e5918a2413931e881cde | Chicken drumsticks with coleslaw recipe
Orange, maple and mustard chicken drumsticks with coleslaw An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_maple_mustard_19481_16x9.jpg Deliciously sticky chicken drumsticks are great served hot for a midweek supper or cold for a picnic. Crunchy coleslaw adds contrasting flavours and textures. 1kg/2lb 4oz chicken drumsticks 1kg/2lb 4oz chicken drumsticks 4 tbsp maple syrup2 tbsp wholegrain mustard1 tbsp light olive oil1 tsp Worcestershire sauce 1 large orange, grated zest only½ tsp sea salt 4 tbsp maple syrup 2 tbsp wholegrain mustard 1 tbsp light olive oil 1 tsp Worcestershire sauce 1 large orange, grated zest only ½ tsp sea salt 280g/10oz white cabbage, finely shredded80g/2¾oz fennel (roughly ½ a small bulb), finely shredded1 small carrot, finely shredded or coarsely grated6 tbsp mayonnaise1 tbsp fresh lemon juice 1 tsp runny honey 280g/10oz white cabbage, finely shredded 80g/2¾oz fennel (roughly ½ a small bulb), finely shredded 1 small carrot, finely shredded or coarsely grated 6 tbsp mayonnaise 1 tbsp fresh lemon juice 1 tsp runny honey Method Put the chicken in a shallow bowl. Whisk together all the ingredients for the marinade and pour over the chicken, turning to coat. Leave to marinate for at least an hour, or preferably overnight in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Put the drumsticks on a wire rack set over a roasting tray, reserving any excess marinade. Roast for 30 minutes, turning and basting with the excess marinade halfway through, or until cooked through. To make the coleslaw, mix the vegetables in a large bowl. Whisk together the mayonnaise, lemon juice, honey and a generous pinch of sea salt and pour over the slaw. Mix well and set aside.Serve the drumsticks hot or at room temperature, with the coleslaw on the side. Put the chicken in a shallow bowl. Whisk together all the ingredients for the marinade and pour over the chicken, turning to coat. Leave to marinate for at least an hour, or preferably overnight in the fridge. Put the chicken in a shallow bowl. Whisk together all the ingredients for the marinade and pour over the chicken, turning to coat. Leave to marinate for at least an hour, or preferably overnight in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Put the drumsticks on a wire rack set over a roasting tray, reserving any excess marinade. Roast for 30 minutes, turning and basting with the excess marinade halfway through, or until cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Put the drumsticks on a wire rack set over a roasting tray, reserving any excess marinade. Roast for 30 minutes, turning and basting with the excess marinade halfway through, or until cooked through. To make the coleslaw, mix the vegetables in a large bowl. Whisk together the mayonnaise, lemon juice, honey and a generous pinch of sea salt and pour over the slaw. Mix well and set aside. To make the coleslaw, mix the vegetables in a large bowl. Whisk together the mayonnaise, lemon juice, honey and a generous pinch of sea salt and pour over the slaw. Mix well and set aside. Serve the drumsticks hot or at room temperature, with the coleslaw on the side. Serve the drumsticks hot or at room temperature, with the coleslaw on the side. | {
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"content": "Orange, maple and mustard chicken drumsticks with coleslaw An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_maple_mustard_19481_16x9.jpg Deliciously sticky chicken drumsticks are great served hot for a midweek supper or cold for a picnic. Crunchy coleslaw adds contrasting flavours and textures. 1kg/2lb 4oz chicken drumsticks 1kg/2lb 4oz chicken drumsticks 4 tbsp maple syrup2 tbsp wholegrain mustard1 tbsp light olive oil1 tsp Worcestershire sauce 1 large orange, grated zest only½ tsp sea salt 4 tbsp maple syrup 2 tbsp wholegrain mustard 1 tbsp light olive oil 1 tsp Worcestershire sauce 1 large orange, grated zest only ½ tsp sea salt 280g/10oz white cabbage, finely shredded80g/2¾oz fennel (roughly ½ a small bulb), finely shredded1 small carrot, finely shredded or coarsely grated6 tbsp mayonnaise1 tbsp fresh lemon juice 1 tsp runny honey 280g/10oz white cabbage, finely shredded 80g/2¾oz fennel (roughly ½ a small bulb), finely shredded 1 small carrot, finely shredded or coarsely grated 6 tbsp mayonnaise 1 tbsp fresh lemon juice 1 tsp runny honey Method Put the chicken in a shallow bowl. Whisk together all the ingredients for the marinade and pour over the chicken, turning to coat. Leave to marinate for at least an hour, or preferably overnight in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Put the drumsticks on a wire rack set over a roasting tray, reserving any excess marinade. Roast for 30 minutes, turning and basting with the excess marinade halfway through, or until cooked through. To make the coleslaw, mix the vegetables in a large bowl. Whisk together the mayonnaise, lemon juice, honey and a generous pinch of sea salt and pour over the slaw. Mix well and set aside.Serve the drumsticks hot or at room temperature, with the coleslaw on the side. Put the chicken in a shallow bowl. Whisk together all the ingredients for the marinade and pour over the chicken, turning to coat. Leave to marinate for at least an hour, or preferably overnight in the fridge. Put the chicken in a shallow bowl. Whisk together all the ingredients for the marinade and pour over the chicken, turning to coat. Leave to marinate for at least an hour, or preferably overnight in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Put the drumsticks on a wire rack set over a roasting tray, reserving any excess marinade. Roast for 30 minutes, turning and basting with the excess marinade halfway through, or until cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Put the drumsticks on a wire rack set over a roasting tray, reserving any excess marinade. Roast for 30 minutes, turning and basting with the excess marinade halfway through, or until cooked through. To make the coleslaw, mix the vegetables in a large bowl. Whisk together the mayonnaise, lemon juice, honey and a generous pinch of sea salt and pour over the slaw. Mix well and set aside. To make the coleslaw, mix the vegetables in a large bowl. Whisk together the mayonnaise, lemon juice, honey and a generous pinch of sea salt and pour over the slaw. Mix well and set aside. Serve the drumsticks hot or at room temperature, with the coleslaw on the side. Serve the drumsticks hot or at room temperature, with the coleslaw on the side."
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} | 3ca01dce7e0943f4c351be273fd045830d20a63eb1388c500bfcc3848107f136 | Garlic-crumbed cheese-stuffed chicken recipe
An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic-crumbed_chicken_92638_16x9.jpg This easy garlicky stuffed chicken breast has a surprise inside – melting taleggio cheese oozing deliciousness. 2 chicken breasts, skin removed20g/¾oz parsley, finely chopped150g/5½oz taleggio cheese, cut into strips75g/2½z butter2 garlic cloves, finely chopped3 rashers smoked streaky bacon, finely choppedtwo handfuls breadcrumbs3 tbsp olive oilsalt and freshly ground black pepper 2 chicken breasts, skin removed 20g/¾oz parsley, finely chopped 150g/5½oz taleggio cheese, cut into strips 75g/2½z butter 2 garlic cloves, finely chopped 3 rashers smoked streaky bacon, finely chopped two handfuls breadcrumbs 3 tbsp olive oil salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom.Finely chop the parsley and cut the taleggio into strips.Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts.Melt the butter in a frying pan. Add the chopped garlic and bacon to the pan and cook for three minutes.Add the breadcrumbs to the pan and cook for a further three minutes.Pour the olive oil over the chicken and season with salt and freshly ground black pepper.Scatter the breadcrumb mix over the chicken breasts, patting them down lightly.Bake in the oven for 30 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom. Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom. Finely chop the parsley and cut the taleggio into strips. Finely chop the parsley and cut the taleggio into strips. Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts. Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts. Melt the butter in a frying pan. Add the chopped garlic and bacon to the pan and cook for three minutes. Melt the butter in a frying pan. Add the chopped garlic and bacon to the pan and cook for three minutes. Add the breadcrumbs to the pan and cook for a further three minutes. Add the breadcrumbs to the pan and cook for a further three minutes. Pour the olive oil over the chicken and season with salt and freshly ground black pepper. Pour the olive oil over the chicken and season with salt and freshly ground black pepper. Scatter the breadcrumb mix over the chicken breasts, patting them down lightly. Scatter the breadcrumb mix over the chicken breasts, patting them down lightly. Bake in the oven for 30 minutes. Bake in the oven for 30 minutes. | {
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"title": "Garlic-crumbed cheese-stuffed chicken recipe",
"content": "An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic-crumbed_chicken_92638_16x9.jpg This easy garlicky stuffed chicken breast has a surprise inside – melting taleggio cheese oozing deliciousness. 2 chicken breasts, skin removed20g/¾oz parsley, finely chopped150g/5½oz taleggio cheese, cut into strips75g/2½z butter2 garlic cloves, finely chopped3 rashers smoked streaky bacon, finely choppedtwo handfuls breadcrumbs3 tbsp olive oilsalt and freshly ground black pepper 2 chicken breasts, skin removed 20g/¾oz parsley, finely chopped 150g/5½oz taleggio cheese, cut into strips 75g/2½z butter 2 garlic cloves, finely chopped 3 rashers smoked streaky bacon, finely chopped two handfuls breadcrumbs 3 tbsp olive oil salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom.Finely chop the parsley and cut the taleggio into strips.Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts.Melt the butter in a frying pan. Add the chopped garlic and bacon to the pan and cook for three minutes.Add the breadcrumbs to the pan and cook for a further three minutes.Pour the olive oil over the chicken and season with salt and freshly ground black pepper.Scatter the breadcrumb mix over the chicken breasts, patting them down lightly.Bake in the oven for 30 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom. Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom. Finely chop the parsley and cut the taleggio into strips. Finely chop the parsley and cut the taleggio into strips. Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts. Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts. Melt the butter in a frying pan. Add the chopped garlic and bacon to the pan and cook for three minutes. Melt the butter in a frying pan. Add the chopped garlic and bacon to the pan and cook for three minutes. Add the breadcrumbs to the pan and cook for a further three minutes. Add the breadcrumbs to the pan and cook for a further three minutes. Pour the olive oil over the chicken and season with salt and freshly ground black pepper. Pour the olive oil over the chicken and season with salt and freshly ground black pepper. Scatter the breadcrumb mix over the chicken breasts, patting them down lightly. Scatter the breadcrumb mix over the chicken breasts, patting them down lightly. Bake in the oven for 30 minutes. Bake in the oven for 30 minutes."
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} | f31ef8ca933bdf21cb8a5fd8f11216032489457682ae552af43c3040761fc2f0 | Honey-baked sriracha drumsticks recipe
An average of 3.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey-baked_sriracha_67904_16x9.jpg The perfect chicken drumstick recipe for easy dinners and barbecues. Coated in garlic, sriracha sauce and plenty of honey to give them that sticky, caramelised finish. Served here with Nadiya's Coronation aubergine salad. 10 chicken drumsticks (about 700g/1lb 9oz), skin on 3 tbsp oil, plus extra for greasing the tray 3 garlic cloves, minced 4 tbsp soy sauce 4 tbsp sriracha sauce 3 tbsp runny honey ½ tsp ground star anise 2 tbsp cornflour roughly chopped fresh coriander, to serve 10 chicken drumsticks (about 700g/1lb 9oz), skin on 3 tbsp oil, plus extra for greasing the tray 3 garlic cloves, minced 4 tbsp soy sauce 4 tbsp sriracha sauce 3 tbsp runny honey ½ tsp ground star anise 2 tbsp cornflour roughly chopped fresh coriander, to serve Method Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray lightly with oil. Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through.Once cooked, sprinkle the chicken with the chopped coriander and it is ready to serve alongside the aubergine salad. Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside. Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray lightly with oil. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray lightly with oil. Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through. Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through. Once cooked, sprinkle the chicken with the chopped coriander and it is ready to serve alongside the aubergine salad. Once cooked, sprinkle the chicken with the chopped coriander and it is ready to serve alongside the aubergine salad. Recipe tips The drumsticks are portable when cold, so are also ideal for a picnic lunch. | {
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"content": "An average of 3.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey-baked_sriracha_67904_16x9.jpg The perfect chicken drumstick recipe for easy dinners and barbecues. Coated in garlic, sriracha sauce and plenty of honey to give them that sticky, caramelised finish. Served here with Nadiya's Coronation aubergine salad. 10 chicken drumsticks (about 700g/1lb 9oz), skin on 3 tbsp oil, plus extra for greasing the tray 3 garlic cloves, minced 4 tbsp soy sauce 4 tbsp sriracha sauce 3 tbsp runny honey ½ tsp ground star anise 2 tbsp cornflour roughly chopped fresh coriander, to serve 10 chicken drumsticks (about 700g/1lb 9oz), skin on 3 tbsp oil, plus extra for greasing the tray 3 garlic cloves, minced 4 tbsp soy sauce 4 tbsp sriracha sauce 3 tbsp runny honey ½ tsp ground star anise 2 tbsp cornflour roughly chopped fresh coriander, to serve Method Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray lightly with oil. Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through.Once cooked, sprinkle the chicken with the chopped coriander and it is ready to serve alongside the aubergine salad. Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside. Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray lightly with oil. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray lightly with oil. Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through. Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through. Once cooked, sprinkle the chicken with the chopped coriander and it is ready to serve alongside the aubergine salad. Once cooked, sprinkle the chicken with the chopped coriander and it is ready to serve alongside the aubergine salad. Recipe tips The drumsticks are portable when cold, so are also ideal for a picnic lunch."
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} | 49fea77e98b80140aa3f9f01e1f2ba527181c68df88d322ee71b9a4a0f813140 | Greek-style chicken traybake recipe
An average of 4.3 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greek-style_chicken_and_64546_16x9.jpg Everyone needs a chicken traybake recipe handy for an easy dinner. The Hairy Bikers deliver. Each serving provides 686 kcal, 56g protein, 33g carbohydrates (of which 13g sugars), 34g fat (of which 12g saturates), 10.5g fibre and 2.4g salt. 2 aubergines, cut into rounds1 red pepper, thickly sliced1 red onion, cut into wedges8 new potatoes, scrubbed and halved3 tbsp olive oil2 tsp red wine vinegar3 garlic cloves, thinly sliced1 tsp dried oregano2 rosemary sprigs6 chicken thighs on the bone2 tomatoes, quartered, or 8 cherry tomatoes150g/5½oz feta, cut into chunkssmall bunch mint leaves, roughly shredded, to servesea salt and freshly ground black pepper 2 aubergines, cut into rounds 1 red pepper, thickly sliced 1 red onion, cut into wedges 8 new potatoes, scrubbed and halved 3 tbsp olive oil 2 tsp red wine vinegar 3 garlic cloves, thinly sliced 1 tsp dried oregano 2 rosemary sprigs 6 chicken thighs on the bone 2 tomatoes, quartered, or 8 cherry tomatoes 150g/5½oz feta, cut into chunks small bunch mint leaves, roughly shredded, to serve sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the aubergines, pepper, onion and potatoes in a large roasting dish and drizzle over 2 tablespoons of olive oil and the vinegar. Sprinkle over the garlic, oregano and rosemary sprigs and season with salt and pepper. Cover the dish with kitchen foil and roast for 40 minutes, or until the vegetables are tender.Heat the remaining tablespoon of olive oil in a frying pan. Add the chicken thighs, skin-side down, and cook until golden or crispy. Turn the thighs over and cook for a few more minutes. Turn the oven up to 220C/200C Fan/Gas 7.Scatter the tomatoes and feta evenly over the roasting dish on top of the vegetables. Place the chicken thighs on top, skin-side up. Roast uncovered for 15–20 minutes. Remove from the oven and check the chicken has cooked through by checking the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Garnish the bake with the mint and serve with a simple salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines, pepper, onion and potatoes in a large roasting dish and drizzle over 2 tablespoons of olive oil and the vinegar. Sprinkle over the garlic, oregano and rosemary sprigs and season with salt and pepper. Cover the dish with kitchen foil and roast for 40 minutes, or until the vegetables are tender. Put the aubergines, pepper, onion and potatoes in a large roasting dish and drizzle over 2 tablespoons of olive oil and the vinegar. Sprinkle over the garlic, oregano and rosemary sprigs and season with salt and pepper. Cover the dish with kitchen foil and roast for 40 minutes, or until the vegetables are tender. Heat the remaining tablespoon of olive oil in a frying pan. Add the chicken thighs, skin-side down, and cook until golden or crispy. Turn the thighs over and cook for a few more minutes. Heat the remaining tablespoon of olive oil in a frying pan. Add the chicken thighs, skin-side down, and cook until golden or crispy. Turn the thighs over and cook for a few more minutes. Turn the oven up to 220C/200C Fan/Gas 7. Turn the oven up to 220C/200C Fan/Gas 7. Scatter the tomatoes and feta evenly over the roasting dish on top of the vegetables. Place the chicken thighs on top, skin-side up. Roast uncovered for 15–20 minutes. Remove from the oven and check the chicken has cooked through by checking the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Scatter the tomatoes and feta evenly over the roasting dish on top of the vegetables. Place the chicken thighs on top, skin-side up. Roast uncovered for 15–20 minutes. Remove from the oven and check the chicken has cooked through by checking the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Garnish the bake with the mint and serve with a simple salad. Garnish the bake with the mint and serve with a simple salad. | {
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"title": "Greek-style chicken traybake recipe",
"content": "An average of 4.3 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greek-style_chicken_and_64546_16x9.jpg Everyone needs a chicken traybake recipe handy for an easy dinner. The Hairy Bikers deliver. Each serving provides 686 kcal, 56g protein, 33g carbohydrates (of which 13g sugars), 34g fat (of which 12g saturates), 10.5g fibre and 2.4g salt. 2 aubergines, cut into rounds1 red pepper, thickly sliced1 red onion, cut into wedges8 new potatoes, scrubbed and halved3 tbsp olive oil2 tsp red wine vinegar3 garlic cloves, thinly sliced1 tsp dried oregano2 rosemary sprigs6 chicken thighs on the bone2 tomatoes, quartered, or 8 cherry tomatoes150g/5½oz feta, cut into chunkssmall bunch mint leaves, roughly shredded, to servesea salt and freshly ground black pepper 2 aubergines, cut into rounds 1 red pepper, thickly sliced 1 red onion, cut into wedges 8 new potatoes, scrubbed and halved 3 tbsp olive oil 2 tsp red wine vinegar 3 garlic cloves, thinly sliced 1 tsp dried oregano 2 rosemary sprigs 6 chicken thighs on the bone 2 tomatoes, quartered, or 8 cherry tomatoes 150g/5½oz feta, cut into chunks small bunch mint leaves, roughly shredded, to serve sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the aubergines, pepper, onion and potatoes in a large roasting dish and drizzle over 2 tablespoons of olive oil and the vinegar. Sprinkle over the garlic, oregano and rosemary sprigs and season with salt and pepper. Cover the dish with kitchen foil and roast for 40 minutes, or until the vegetables are tender.Heat the remaining tablespoon of olive oil in a frying pan. Add the chicken thighs, skin-side down, and cook until golden or crispy. Turn the thighs over and cook for a few more minutes. Turn the oven up to 220C/200C Fan/Gas 7.Scatter the tomatoes and feta evenly over the roasting dish on top of the vegetables. Place the chicken thighs on top, skin-side up. Roast uncovered for 15–20 minutes. Remove from the oven and check the chicken has cooked through by checking the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Garnish the bake with the mint and serve with a simple salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines, pepper, onion and potatoes in a large roasting dish and drizzle over 2 tablespoons of olive oil and the vinegar. Sprinkle over the garlic, oregano and rosemary sprigs and season with salt and pepper. Cover the dish with kitchen foil and roast for 40 minutes, or until the vegetables are tender. Put the aubergines, pepper, onion and potatoes in a large roasting dish and drizzle over 2 tablespoons of olive oil and the vinegar. Sprinkle over the garlic, oregano and rosemary sprigs and season with salt and pepper. Cover the dish with kitchen foil and roast for 40 minutes, or until the vegetables are tender. Heat the remaining tablespoon of olive oil in a frying pan. Add the chicken thighs, skin-side down, and cook until golden or crispy. Turn the thighs over and cook for a few more minutes. Heat the remaining tablespoon of olive oil in a frying pan. Add the chicken thighs, skin-side down, and cook until golden or crispy. Turn the thighs over and cook for a few more minutes. Turn the oven up to 220C/200C Fan/Gas 7. Turn the oven up to 220C/200C Fan/Gas 7. Scatter the tomatoes and feta evenly over the roasting dish on top of the vegetables. Place the chicken thighs on top, skin-side up. Roast uncovered for 15–20 minutes. Remove from the oven and check the chicken has cooked through by checking the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Scatter the tomatoes and feta evenly over the roasting dish on top of the vegetables. Place the chicken thighs on top, skin-side up. Roast uncovered for 15–20 minutes. Remove from the oven and check the chicken has cooked through by checking the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Garnish the bake with the mint and serve with a simple salad. Garnish the bake with the mint and serve with a simple salad."
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} | c39a58f399db0caf19adaac5f00628f532f6940b128c548dcc2e6a7b6678abba | Vietnamese-style crayfish and noodle salad recipe
An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oriental_vegetable_99308_16x9.jpg I adore this light and fresh crayfish salad. Buy the freshest, finest ingredients you can – this dish is all about fresh flavours. 200g/7oz extra-fine dried rice noodles½ cucumber, halved lengthways150g/5½oz cooked and peeled crayfish tails1 red pepper, deseeded and thinly sliced150g/5½oz beansprouts6 spring onions, thinly sliced on the diagonal1 small carrot, cut into fine matchsticks½–1 fresh red chilli, deseeded and finely chopped1 small bunch fresh coriander, chopped1 small bunch fresh mint, chopped3cm/1¼in piece fresh root ginger, peeled and finely grated1 garlic clove, crushed 30g/1oz salted peanuts, chopped, to serve (optional)salt and freshly ground black pepper 200g/7oz extra-fine dried rice noodles ½ cucumber, halved lengthways 150g/5½oz cooked and peeled crayfish tails 1 red pepper, deseeded and thinly sliced 150g/5½oz beansprouts 6 spring onions, thinly sliced on the diagonal 1 small carrot, cut into fine matchsticks ½–1 fresh red chilli, deseeded and finely chopped 1 small bunch fresh coriander, chopped 1 small bunch fresh mint, chopped 3cm/1¼in piece fresh root ginger, peeled and finely grated 1 garlic clove, crushed 30g/1oz salted peanuts, chopped, to serve (optional) salt and freshly ground black pepper 3 tbsp Thai fish sauce3 tbsp lime juice (1–2 limes)3 tbsp light muscovado sugar1 tbsp sesame oil 3 tbsp Thai fish sauce 3 tbsp lime juice (1–2 limes) 3 tbsp light muscovado sugar 1 tbsp sesame oil Method Cook the rice noodles in boiling water according to the packet instructions, or until they are al dente, then drain and refresh in cold water. Drain again and snip into shorter lengths.Using a teaspoon, scoop out the cucumber seeds along the middle of the half and discard. Thinly slice the cucumber on the diagonal and tip into a large salad bowl. Add all the remaining salad ingredients, including the cooked noodles, season with salt and pepper, and toss together.For the dressing, mix all the ingredients together in a small bowl. Just before serving, pour the dressing over the salad and toss together. Scatter with the peanuts, if using. Cook the rice noodles in boiling water according to the packet instructions, or until they are al dente, then drain and refresh in cold water. Drain again and snip into shorter lengths. Cook the rice noodles in boiling water according to the packet instructions, or until they are al dente, then drain and refresh in cold water. Drain again and snip into shorter lengths. Using a teaspoon, scoop out the cucumber seeds along the middle of the half and discard. Thinly slice the cucumber on the diagonal and tip into a large salad bowl. Using a teaspoon, scoop out the cucumber seeds along the middle of the half and discard. Thinly slice the cucumber on the diagonal and tip into a large salad bowl. Add all the remaining salad ingredients, including the cooked noodles, season with salt and pepper, and toss together. Add all the remaining salad ingredients, including the cooked noodles, season with salt and pepper, and toss together. For the dressing, mix all the ingredients together in a small bowl. Just before serving, pour the dressing over the salad and toss together. Scatter with the peanuts, if using. For the dressing, mix all the ingredients together in a small bowl. Just before serving, pour the dressing over the salad and toss together. Scatter with the peanuts, if using. Recipe tips Instead of the crayfish, you could use prawns or pre-cooked meat such as sliced beef fillet or shredded chicken. The vegetables, if covered and chilled, can be prepared up to 6 hours ahead. Add the noodles, crayfish and herbs and dress just before serving. If you have no fresh mint, add a tablespoon of mint sauce instead. | {
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"title": "Vietnamese-style crayfish and noodle salad recipe",
"content": "An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oriental_vegetable_99308_16x9.jpg I adore this light and fresh crayfish salad. Buy the freshest, finest ingredients you can – this dish is all about fresh flavours. 200g/7oz extra-fine dried rice noodles½ cucumber, halved lengthways150g/5½oz cooked and peeled crayfish tails1 red pepper, deseeded and thinly sliced150g/5½oz beansprouts6 spring onions, thinly sliced on the diagonal1 small carrot, cut into fine matchsticks½–1 fresh red chilli, deseeded and finely chopped1 small bunch fresh coriander, chopped1 small bunch fresh mint, chopped3cm/1¼in piece fresh root ginger, peeled and finely grated1 garlic clove, crushed 30g/1oz salted peanuts, chopped, to serve (optional)salt and freshly ground black pepper 200g/7oz extra-fine dried rice noodles ½ cucumber, halved lengthways 150g/5½oz cooked and peeled crayfish tails 1 red pepper, deseeded and thinly sliced 150g/5½oz beansprouts 6 spring onions, thinly sliced on the diagonal 1 small carrot, cut into fine matchsticks ½–1 fresh red chilli, deseeded and finely chopped 1 small bunch fresh coriander, chopped 1 small bunch fresh mint, chopped 3cm/1¼in piece fresh root ginger, peeled and finely grated 1 garlic clove, crushed 30g/1oz salted peanuts, chopped, to serve (optional) salt and freshly ground black pepper 3 tbsp Thai fish sauce3 tbsp lime juice (1–2 limes)3 tbsp light muscovado sugar1 tbsp sesame oil 3 tbsp Thai fish sauce 3 tbsp lime juice (1–2 limes) 3 tbsp light muscovado sugar 1 tbsp sesame oil Method Cook the rice noodles in boiling water according to the packet instructions, or until they are al dente, then drain and refresh in cold water. Drain again and snip into shorter lengths.Using a teaspoon, scoop out the cucumber seeds along the middle of the half and discard. Thinly slice the cucumber on the diagonal and tip into a large salad bowl. Add all the remaining salad ingredients, including the cooked noodles, season with salt and pepper, and toss together.For the dressing, mix all the ingredients together in a small bowl. Just before serving, pour the dressing over the salad and toss together. Scatter with the peanuts, if using. Cook the rice noodles in boiling water according to the packet instructions, or until they are al dente, then drain and refresh in cold water. Drain again and snip into shorter lengths. Cook the rice noodles in boiling water according to the packet instructions, or until they are al dente, then drain and refresh in cold water. Drain again and snip into shorter lengths. Using a teaspoon, scoop out the cucumber seeds along the middle of the half and discard. Thinly slice the cucumber on the diagonal and tip into a large salad bowl. Using a teaspoon, scoop out the cucumber seeds along the middle of the half and discard. Thinly slice the cucumber on the diagonal and tip into a large salad bowl. Add all the remaining salad ingredients, including the cooked noodles, season with salt and pepper, and toss together. Add all the remaining salad ingredients, including the cooked noodles, season with salt and pepper, and toss together. For the dressing, mix all the ingredients together in a small bowl. Just before serving, pour the dressing over the salad and toss together. Scatter with the peanuts, if using. For the dressing, mix all the ingredients together in a small bowl. Just before serving, pour the dressing over the salad and toss together. Scatter with the peanuts, if using. Recipe tips Instead of the crayfish, you could use prawns or pre-cooked meat such as sliced beef fillet or shredded chicken. The vegetables, if covered and chilled, can be prepared up to 6 hours ahead. Add the noodles, crayfish and herbs and dress just before serving. If you have no fresh mint, add a tablespoon of mint sauce instead."
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} | 2b1a6709b4f41191f767f69d117c37e65026557fd2dd183e44af22fbb7ee068a | Succotash recipe
An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/succotash_35174_16x9.jpg A delicious and comforting Southern American dish. For a thicker stew, try adding okra at the same time as the butter beans and sweetcorn. Delicious served with cornbread 1 smoked ham hock, about 500g/1lb 2oz2 tbsp vegetable oil 1 large onion, diced2 celery sticks, diced1 red pepper, diced1 green pepper, diced200g/7oz butternut squash or pumpkin, peeled and diced1 large courgette, trimmed and diced2 garlic cloves, crushed or few sprigs wild garlic, finely choppedfew sprigs tarragon, leaves picked250g/9oz sweetcorn400g tin butter beans, drained and rinsed 1 smoked ham hock, about 500g/1lb 2oz 2 tbsp vegetable oil 1 large onion, diced 2 celery sticks, diced 1 red pepper, diced 1 green pepper, diced 200g/7oz butternut squash or pumpkin, peeled and diced 1 large courgette, trimmed and diced 2 garlic cloves, crushed or few sprigs wild garlic, finely chopped few sprigs tarragon, leaves picked 250g/9oz sweetcorn 400g tin butter beans, drained and rinsed Method Cover the ham hock with water and bring to the boil. Discard the first batch of water if the ham is particularly salty, cover the hock again and return to the boil. Turn down the heat and simmer for about 2 hours, until the meat is falling away from the bone. Strain, reserving the cooking liquid, and discard the rind, bone and any gristle from the ham. Pull the meat apart into thick shreds. Set aside.Heat the oil in a large casserole. Add the onion, celery, peppers, squash and courgette and cook for 5 minutes until the vegetables are starting to look soft around the edges. Add the garlic, tarragon, sweetcorn and beans and cook for a few more minutes. Add the shredded ham and enough cooking liquid to almost cover. Leave to simmer for 8–10 minutes until the vegetables are just tender and the liquid has reduced down a little. Cover the ham hock with water and bring to the boil. Discard the first batch of water if the ham is particularly salty, cover the hock again and return to the boil. Turn down the heat and simmer for about 2 hours, until the meat is falling away from the bone. Strain, reserving the cooking liquid, and discard the rind, bone and any gristle from the ham. Pull the meat apart into thick shreds. Set aside. Cover the ham hock with water and bring to the boil. Discard the first batch of water if the ham is particularly salty, cover the hock again and return to the boil. Turn down the heat and simmer for about 2 hours, until the meat is falling away from the bone. Strain, reserving the cooking liquid, and discard the rind, bone and any gristle from the ham. Pull the meat apart into thick shreds. Set aside. Heat the oil in a large casserole. Add the onion, celery, peppers, squash and courgette and cook for 5 minutes until the vegetables are starting to look soft around the edges. Add the garlic, tarragon, sweetcorn and beans and cook for a few more minutes. Add the shredded ham and enough cooking liquid to almost cover. Leave to simmer for 8–10 minutes until the vegetables are just tender and the liquid has reduced down a little. Heat the oil in a large casserole. Add the onion, celery, peppers, squash and courgette and cook for 5 minutes until the vegetables are starting to look soft around the edges. Add the garlic, tarragon, sweetcorn and beans and cook for a few more minutes. Add the shredded ham and enough cooking liquid to almost cover. Leave to simmer for 8–10 minutes until the vegetables are just tender and the liquid has reduced down a little. | {
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"content": "An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/succotash_35174_16x9.jpg A delicious and comforting Southern American dish. For a thicker stew, try adding okra at the same time as the butter beans and sweetcorn. Delicious served with cornbread 1 smoked ham hock, about 500g/1lb 2oz2 tbsp vegetable oil 1 large onion, diced2 celery sticks, diced1 red pepper, diced1 green pepper, diced200g/7oz butternut squash or pumpkin, peeled and diced1 large courgette, trimmed and diced2 garlic cloves, crushed or few sprigs wild garlic, finely choppedfew sprigs tarragon, leaves picked250g/9oz sweetcorn400g tin butter beans, drained and rinsed 1 smoked ham hock, about 500g/1lb 2oz 2 tbsp vegetable oil 1 large onion, diced 2 celery sticks, diced 1 red pepper, diced 1 green pepper, diced 200g/7oz butternut squash or pumpkin, peeled and diced 1 large courgette, trimmed and diced 2 garlic cloves, crushed or few sprigs wild garlic, finely chopped few sprigs tarragon, leaves picked 250g/9oz sweetcorn 400g tin butter beans, drained and rinsed Method Cover the ham hock with water and bring to the boil. Discard the first batch of water if the ham is particularly salty, cover the hock again and return to the boil. Turn down the heat and simmer for about 2 hours, until the meat is falling away from the bone. Strain, reserving the cooking liquid, and discard the rind, bone and any gristle from the ham. Pull the meat apart into thick shreds. Set aside.Heat the oil in a large casserole. Add the onion, celery, peppers, squash and courgette and cook for 5 minutes until the vegetables are starting to look soft around the edges. Add the garlic, tarragon, sweetcorn and beans and cook for a few more minutes. Add the shredded ham and enough cooking liquid to almost cover. Leave to simmer for 8–10 minutes until the vegetables are just tender and the liquid has reduced down a little. Cover the ham hock with water and bring to the boil. Discard the first batch of water if the ham is particularly salty, cover the hock again and return to the boil. Turn down the heat and simmer for about 2 hours, until the meat is falling away from the bone. Strain, reserving the cooking liquid, and discard the rind, bone and any gristle from the ham. Pull the meat apart into thick shreds. Set aside. Cover the ham hock with water and bring to the boil. Discard the first batch of water if the ham is particularly salty, cover the hock again and return to the boil. Turn down the heat and simmer for about 2 hours, until the meat is falling away from the bone. Strain, reserving the cooking liquid, and discard the rind, bone and any gristle from the ham. Pull the meat apart into thick shreds. Set aside. Heat the oil in a large casserole. Add the onion, celery, peppers, squash and courgette and cook for 5 minutes until the vegetables are starting to look soft around the edges. Add the garlic, tarragon, sweetcorn and beans and cook for a few more minutes. Add the shredded ham and enough cooking liquid to almost cover. Leave to simmer for 8–10 minutes until the vegetables are just tender and the liquid has reduced down a little. Heat the oil in a large casserole. Add the onion, celery, peppers, squash and courgette and cook for 5 minutes until the vegetables are starting to look soft around the edges. Add the garlic, tarragon, sweetcorn and beans and cook for a few more minutes. Add the shredded ham and enough cooking liquid to almost cover. Leave to simmer for 8–10 minutes until the vegetables are just tender and the liquid has reduced down a little."
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} | fa03fd0ac83c136d9c448156e9652ea64d5aa086a020f14085f3c42b927561cf | Sunny vegetable patties recipe
An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sunnyvegetablepattie_91709_16x9.jpg Beautiful vegetables are encased in savoury pastry - this is a snack for a picnic in the sunshine. 1 yellow pepper, seeds removed, cut into 1cm/½in pieces150g/5½oz carrots, trimmed, cut into 1cm/½in pieces 300g/10oz butternut squash, peeled, seeds removed, flesh cut into 1cm/½in pieces5cm/2in piece fresh root ginger, peeled, grated4 tbsp chopped fresh coriander leaves4 spring onions, trimmed, finely chopped200g/7oz canned sweetcorn kernels, drained and rinsed100g/3½oz Double Gloucester cheese, grated2-4 tsp salt 1 yellow pepper, seeds removed, cut into 1cm/½in pieces 150g/5½oz carrots, trimmed, cut into 1cm/½in pieces 300g/10oz butternut squash, peeled, seeds removed, flesh cut into 1cm/½in pieces 5cm/2in piece fresh root ginger, peeled, grated 4 tbsp chopped fresh coriander leaves 4 spring onions, trimmed, finely chopped 200g/7oz canned sweetcorn kernels, drained and rinsed 100g/3½oz Double Gloucester cheese, grated 2-4 tsp salt 225g/8oz plain flour, plus extra for dusting1½ tsp ground turmeric pinch salt 115g/4oz cold butter, cut into small cubes 4-5 tbsp cold water 1 free-range egg, lightly beaten 225g/8oz plain flour, plus extra for dusting 1½ tsp ground turmeric pinch salt 115g/4oz cold butter, cut into small cubes 4-5 tbsp cold water 1 free-range egg, lightly beaten Method Preheat the oven to 200C/400F/Gas 6.For the filling, place the pieces of pepper, carrots and butternut squash into a deep-sided, lidded pan. Add enough boiling water to just cover the vegetables. Cover the pan with the lid and return to the boil. Boil for four minutes, or until the vegetables are tender, then drain well.Transfer the drained vegetables to a large bowl and add the remaining filling ingredients. Mix together until well combined, then set aside until completely cool.For the patties, in a bowl, mix together the flour, ground turmeric and salt in a bowl until well combined.Add the butter cubes and rub them into the flour using your fingertips until the mixture resembles breadcrumbs. Add the water, a tablespoon at a time, stirring the mixture with a spoon, until it comes together as a dough. (NB: You may not need to use all of the water.) Roll the dough into a ball, wrap in cling film and chill in the fridge for 30 minutes. When the pastry has chilled, roll it out onto a lightly floured work surface to a 0.5cm/¼in thickness. Cut six to eight 7.5cm/3in discs from the pastry using a cookie cutter or upturned mug. Divide the filling mixture equally among the pastry discs, covering only one half of each disc and leaving a 1cm/½in border at the edge of each. Brush the edges of the pastry discs lightly with some of the beaten egg, then fold the free half of each disc over the filled half and press down the edges to seal using a fork. Brush the tops of the patties with the remaining beaten egg. Line a baking tray with greaseproof paper and place the patties onto it. Bake the patties in the oven for 20-25 minutes, or until the pastry is golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the filling, place the pieces of pepper, carrots and butternut squash into a deep-sided, lidded pan. Add enough boiling water to just cover the vegetables. Cover the pan with the lid and return to the boil. Boil for four minutes, or until the vegetables are tender, then drain well. For the filling, place the pieces of pepper, carrots and butternut squash into a deep-sided, lidded pan. Add enough boiling water to just cover the vegetables. Cover the pan with the lid and return to the boil. Boil for four minutes, or until the vegetables are tender, then drain well. Transfer the drained vegetables to a large bowl and add the remaining filling ingredients. Mix together until well combined, then set aside until completely cool. Transfer the drained vegetables to a large bowl and add the remaining filling ingredients. Mix together until well combined, then set aside until completely cool. For the patties, in a bowl, mix together the flour, ground turmeric and salt in a bowl until well combined. For the patties, in a bowl, mix together the flour, ground turmeric and salt in a bowl until well combined. Add the butter cubes and rub them into the flour using your fingertips until the mixture resembles breadcrumbs. Add the butter cubes and rub them into the flour using your fingertips until the mixture resembles breadcrumbs. Add the water, a tablespoon at a time, stirring the mixture with a spoon, until it comes together as a dough. (NB: You may not need to use all of the water.) Roll the dough into a ball, wrap in cling film and chill in the fridge for 30 minutes. Add the water, a tablespoon at a time, stirring the mixture with a spoon, until it comes together as a dough. (NB: You may not need to use all of the water.) Roll the dough into a ball, wrap in cling film and chill in the fridge for 30 minutes. When the pastry has chilled, roll it out onto a lightly floured work surface to a 0.5cm/¼in thickness. Cut six to eight 7.5cm/3in discs from the pastry using a cookie cutter or upturned mug. When the pastry has chilled, roll it out onto a lightly floured work surface to a 0.5cm/¼in thickness. Cut six to eight 7.5cm/3in discs from the pastry using a cookie cutter or upturned mug. Divide the filling mixture equally among the pastry discs, covering only one half of each disc and leaving a 1cm/½in border at the edge of each. Divide the filling mixture equally among the pastry discs, covering only one half of each disc and leaving a 1cm/½in border at the edge of each. Brush the edges of the pastry discs lightly with some of the beaten egg, then fold the free half of each disc over the filled half and press down the edges to seal using a fork. Brush the edges of the pastry discs lightly with some of the beaten egg, then fold the free half of each disc over the filled half and press down the edges to seal using a fork. Brush the tops of the patties with the remaining beaten egg. Line a baking tray with greaseproof paper and place the patties onto it. Bake the patties in the oven for 20-25 minutes, or until the pastry is golden-brown. Brush the tops of the patties with the remaining beaten egg. Line a baking tray with greaseproof paper and place the patties onto it. Bake the patties in the oven for 20-25 minutes, or until the pastry is golden-brown. | {
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"title": "Sunny vegetable patties recipe",
"content": "An average of 3.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sunnyvegetablepattie_91709_16x9.jpg Beautiful vegetables are encased in savoury pastry - this is a snack for a picnic in the sunshine. 1 yellow pepper, seeds removed, cut into 1cm/½in pieces150g/5½oz carrots, trimmed, cut into 1cm/½in pieces 300g/10oz butternut squash, peeled, seeds removed, flesh cut into 1cm/½in pieces5cm/2in piece fresh root ginger, peeled, grated4 tbsp chopped fresh coriander leaves4 spring onions, trimmed, finely chopped200g/7oz canned sweetcorn kernels, drained and rinsed100g/3½oz Double Gloucester cheese, grated2-4 tsp salt 1 yellow pepper, seeds removed, cut into 1cm/½in pieces 150g/5½oz carrots, trimmed, cut into 1cm/½in pieces 300g/10oz butternut squash, peeled, seeds removed, flesh cut into 1cm/½in pieces 5cm/2in piece fresh root ginger, peeled, grated 4 tbsp chopped fresh coriander leaves 4 spring onions, trimmed, finely chopped 200g/7oz canned sweetcorn kernels, drained and rinsed 100g/3½oz Double Gloucester cheese, grated 2-4 tsp salt 225g/8oz plain flour, plus extra for dusting1½ tsp ground turmeric pinch salt 115g/4oz cold butter, cut into small cubes 4-5 tbsp cold water 1 free-range egg, lightly beaten 225g/8oz plain flour, plus extra for dusting 1½ tsp ground turmeric pinch salt 115g/4oz cold butter, cut into small cubes 4-5 tbsp cold water 1 free-range egg, lightly beaten Method Preheat the oven to 200C/400F/Gas 6.For the filling, place the pieces of pepper, carrots and butternut squash into a deep-sided, lidded pan. Add enough boiling water to just cover the vegetables. Cover the pan with the lid and return to the boil. Boil for four minutes, or until the vegetables are tender, then drain well.Transfer the drained vegetables to a large bowl and add the remaining filling ingredients. Mix together until well combined, then set aside until completely cool.For the patties, in a bowl, mix together the flour, ground turmeric and salt in a bowl until well combined.Add the butter cubes and rub them into the flour using your fingertips until the mixture resembles breadcrumbs. Add the water, a tablespoon at a time, stirring the mixture with a spoon, until it comes together as a dough. (NB: You may not need to use all of the water.) Roll the dough into a ball, wrap in cling film and chill in the fridge for 30 minutes. When the pastry has chilled, roll it out onto a lightly floured work surface to a 0.5cm/¼in thickness. Cut six to eight 7.5cm/3in discs from the pastry using a cookie cutter or upturned mug. Divide the filling mixture equally among the pastry discs, covering only one half of each disc and leaving a 1cm/½in border at the edge of each. Brush the edges of the pastry discs lightly with some of the beaten egg, then fold the free half of each disc over the filled half and press down the edges to seal using a fork. Brush the tops of the patties with the remaining beaten egg. Line a baking tray with greaseproof paper and place the patties onto it. Bake the patties in the oven for 20-25 minutes, or until the pastry is golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the filling, place the pieces of pepper, carrots and butternut squash into a deep-sided, lidded pan. Add enough boiling water to just cover the vegetables. Cover the pan with the lid and return to the boil. Boil for four minutes, or until the vegetables are tender, then drain well. For the filling, place the pieces of pepper, carrots and butternut squash into a deep-sided, lidded pan. Add enough boiling water to just cover the vegetables. Cover the pan with the lid and return to the boil. Boil for four minutes, or until the vegetables are tender, then drain well. Transfer the drained vegetables to a large bowl and add the remaining filling ingredients. Mix together until well combined, then set aside until completely cool. Transfer the drained vegetables to a large bowl and add the remaining filling ingredients. Mix together until well combined, then set aside until completely cool. For the patties, in a bowl, mix together the flour, ground turmeric and salt in a bowl until well combined. For the patties, in a bowl, mix together the flour, ground turmeric and salt in a bowl until well combined. Add the butter cubes and rub them into the flour using your fingertips until the mixture resembles breadcrumbs. Add the butter cubes and rub them into the flour using your fingertips until the mixture resembles breadcrumbs. Add the water, a tablespoon at a time, stirring the mixture with a spoon, until it comes together as a dough. (NB: You may not need to use all of the water.) Roll the dough into a ball, wrap in cling film and chill in the fridge for 30 minutes. Add the water, a tablespoon at a time, stirring the mixture with a spoon, until it comes together as a dough. (NB: You may not need to use all of the water.) Roll the dough into a ball, wrap in cling film and chill in the fridge for 30 minutes. When the pastry has chilled, roll it out onto a lightly floured work surface to a 0.5cm/¼in thickness. Cut six to eight 7.5cm/3in discs from the pastry using a cookie cutter or upturned mug. When the pastry has chilled, roll it out onto a lightly floured work surface to a 0.5cm/¼in thickness. Cut six to eight 7.5cm/3in discs from the pastry using a cookie cutter or upturned mug. Divide the filling mixture equally among the pastry discs, covering only one half of each disc and leaving a 1cm/½in border at the edge of each. Divide the filling mixture equally among the pastry discs, covering only one half of each disc and leaving a 1cm/½in border at the edge of each. Brush the edges of the pastry discs lightly with some of the beaten egg, then fold the free half of each disc over the filled half and press down the edges to seal using a fork. Brush the edges of the pastry discs lightly with some of the beaten egg, then fold the free half of each disc over the filled half and press down the edges to seal using a fork. Brush the tops of the patties with the remaining beaten egg. Line a baking tray with greaseproof paper and place the patties onto it. Bake the patties in the oven for 20-25 minutes, or until the pastry is golden-brown. Brush the tops of the patties with the remaining beaten egg. Line a baking tray with greaseproof paper and place the patties onto it. Bake the patties in the oven for 20-25 minutes, or until the pastry is golden-brown."
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} | 37d107fce0df35c617f218699e9674da9717fc36d5f70db2992c04b52854aa9e | Turkey, sage and onion pasties recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_sage_and_onion_91474_16x9.jpg We used chargrilled red peppers from a jar, cut up finely – they give a lovely sweet taste and pop of colour to these Christmassy pasties. 2 tbsp sunflower oil 2 large onions, chopped 250g/9oz turkey mince (thigh is good if you can get it) 100g/3½oz button mushrooms, sliced 100g/3½oz spinach, roughly chopped1 tbsp chopped fresh sage 2 tbsp chopped fresh parsley ½ lemon, finely grated zest only 100g/3½oz full-fat cream cheese 100g/3½oz roasted red peppers from a jar, finely diced75g/2½oz mature cheddar, grated500g/1lb 2oz block puff pastry 1 free-range egg, beaten salt and freshly ground black pepper 2 tbsp sunflower oil 2 large onions, chopped 250g/9oz turkey mince (thigh is good if you can get it) 100g/3½oz button mushrooms, sliced 100g/3½oz spinach, roughly chopped 1 tbsp chopped fresh sage 2 tbsp chopped fresh parsley ½ lemon, finely grated zest only 100g/3½oz full-fat cream cheese 100g/3½oz roasted red peppers from a jar, finely diced 75g/2½oz mature cheddar, grated 500g/1lb 2oz block puff pastry 1 free-range egg, beaten salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Line a baking tray with baking paper. Heat the oil in a frying pan, add the onions and fry for 2 minutes. Stir in the turkey mince and cook over a high heat until lightly golden brown. Add the mushrooms and fry for 3 minutes. Add the spinach and stir over a high heat until wilted and the liquid has evaporated. Remove from the heat and add the herbs and lemon zest, then stir to combine. Transfer to a bowl and leave to cool. Once cooled, add the cream cheese, red pepper, cheddar and some salt and pepper, then stir well.Roll out the pastry fairly thinly on a floured work surface to a 45–48cm/18–19in square. Cut out four 20cm/8in rounds. Brush each one with beaten egg. Spoon one-quarter of the filling onto one side of each of the rounds of pastry. Fold over and press down to seal. Brush the outer edge with beaten egg and carefully twist/turn the pastry to make a neat Cornish pasty-style seal to enclose the filling. Repeat with the remaining three pastry rounds.Place the pasties on the lined baking tray and brush all over with more beaten egg. Bake in the oven for about 20–25 minutes until golden and the pastry is brown underneath. Preheat the oven to 200C/180 Fan/Gas 6. Line a baking tray with baking paper. Heat the oil in a frying pan, add the onions and fry for 2 minutes. Stir in the turkey mince and cook over a high heat until lightly golden brown. Add the mushrooms and fry for 3 minutes. Add the spinach and stir over a high heat until wilted and the liquid has evaporated. Preheat the oven to 200C/180 Fan/Gas 6. Line a baking tray with baking paper. Heat the oil in a frying pan, add the onions and fry for 2 minutes. Stir in the turkey mince and cook over a high heat until lightly golden brown. Add the mushrooms and fry for 3 minutes. Add the spinach and stir over a high heat until wilted and the liquid has evaporated. Remove from the heat and add the herbs and lemon zest, then stir to combine. Transfer to a bowl and leave to cool. Once cooled, add the cream cheese, red pepper, cheddar and some salt and pepper, then stir well. Remove from the heat and add the herbs and lemon zest, then stir to combine. Transfer to a bowl and leave to cool. Once cooled, add the cream cheese, red pepper, cheddar and some salt and pepper, then stir well. Roll out the pastry fairly thinly on a floured work surface to a 45–48cm/18–19in square. Cut out four 20cm/8in rounds. Brush each one with beaten egg. Roll out the pastry fairly thinly on a floured work surface to a 45–48cm/18–19in square. Cut out four 20cm/8in rounds. Brush each one with beaten egg. Spoon one-quarter of the filling onto one side of each of the rounds of pastry. Fold over and press down to seal. Brush the outer edge with beaten egg and carefully twist/turn the pastry to make a neat Cornish pasty-style seal to enclose the filling. Repeat with the remaining three pastry rounds. Spoon one-quarter of the filling onto one side of each of the rounds of pastry. Fold over and press down to seal. Brush the outer edge with beaten egg and carefully twist/turn the pastry to make a neat Cornish pasty-style seal to enclose the filling. Repeat with the remaining three pastry rounds. Place the pasties on the lined baking tray and brush all over with more beaten egg. Bake in the oven for about 20–25 minutes until golden and the pastry is brown underneath. Place the pasties on the lined baking tray and brush all over with more beaten egg. Bake in the oven for about 20–25 minutes until golden and the pastry is brown underneath. Recipe tips You can use leftover turkey, just chop it up fine and add it to the end of the step 2 as it won't need cooking. | {
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"title": "Turkey, sage and onion pasties 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/turkey_sage_and_onion_91474_16x9.jpg We used chargrilled red peppers from a jar, cut up finely – they give a lovely sweet taste and pop of colour to these Christmassy pasties. 2 tbsp sunflower oil 2 large onions, chopped 250g/9oz turkey mince (thigh is good if you can get it) 100g/3½oz button mushrooms, sliced 100g/3½oz spinach, roughly chopped1 tbsp chopped fresh sage 2 tbsp chopped fresh parsley ½ lemon, finely grated zest only 100g/3½oz full-fat cream cheese 100g/3½oz roasted red peppers from a jar, finely diced75g/2½oz mature cheddar, grated500g/1lb 2oz block puff pastry 1 free-range egg, beaten salt and freshly ground black pepper 2 tbsp sunflower oil 2 large onions, chopped 250g/9oz turkey mince (thigh is good if you can get it) 100g/3½oz button mushrooms, sliced 100g/3½oz spinach, roughly chopped 1 tbsp chopped fresh sage 2 tbsp chopped fresh parsley ½ lemon, finely grated zest only 100g/3½oz full-fat cream cheese 100g/3½oz roasted red peppers from a jar, finely diced 75g/2½oz mature cheddar, grated 500g/1lb 2oz block puff pastry 1 free-range egg, beaten salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Line a baking tray with baking paper. Heat the oil in a frying pan, add the onions and fry for 2 minutes. Stir in the turkey mince and cook over a high heat until lightly golden brown. Add the mushrooms and fry for 3 minutes. Add the spinach and stir over a high heat until wilted and the liquid has evaporated. Remove from the heat and add the herbs and lemon zest, then stir to combine. Transfer to a bowl and leave to cool. Once cooled, add the cream cheese, red pepper, cheddar and some salt and pepper, then stir well.Roll out the pastry fairly thinly on a floured work surface to a 45–48cm/18–19in square. Cut out four 20cm/8in rounds. Brush each one with beaten egg. Spoon one-quarter of the filling onto one side of each of the rounds of pastry. Fold over and press down to seal. Brush the outer edge with beaten egg and carefully twist/turn the pastry to make a neat Cornish pasty-style seal to enclose the filling. Repeat with the remaining three pastry rounds.Place the pasties on the lined baking tray and brush all over with more beaten egg. Bake in the oven for about 20–25 minutes until golden and the pastry is brown underneath. Preheat the oven to 200C/180 Fan/Gas 6. Line a baking tray with baking paper. Heat the oil in a frying pan, add the onions and fry for 2 minutes. Stir in the turkey mince and cook over a high heat until lightly golden brown. Add the mushrooms and fry for 3 minutes. Add the spinach and stir over a high heat until wilted and the liquid has evaporated. Preheat the oven to 200C/180 Fan/Gas 6. Line a baking tray with baking paper. Heat the oil in a frying pan, add the onions and fry for 2 minutes. Stir in the turkey mince and cook over a high heat until lightly golden brown. Add the mushrooms and fry for 3 minutes. Add the spinach and stir over a high heat until wilted and the liquid has evaporated. Remove from the heat and add the herbs and lemon zest, then stir to combine. Transfer to a bowl and leave to cool. Once cooled, add the cream cheese, red pepper, cheddar and some salt and pepper, then stir well. Remove from the heat and add the herbs and lemon zest, then stir to combine. Transfer to a bowl and leave to cool. Once cooled, add the cream cheese, red pepper, cheddar and some salt and pepper, then stir well. Roll out the pastry fairly thinly on a floured work surface to a 45–48cm/18–19in square. Cut out four 20cm/8in rounds. Brush each one with beaten egg. Roll out the pastry fairly thinly on a floured work surface to a 45–48cm/18–19in square. Cut out four 20cm/8in rounds. Brush each one with beaten egg. Spoon one-quarter of the filling onto one side of each of the rounds of pastry. Fold over and press down to seal. Brush the outer edge with beaten egg and carefully twist/turn the pastry to make a neat Cornish pasty-style seal to enclose the filling. Repeat with the remaining three pastry rounds. Spoon one-quarter of the filling onto one side of each of the rounds of pastry. Fold over and press down to seal. Brush the outer edge with beaten egg and carefully twist/turn the pastry to make a neat Cornish pasty-style seal to enclose the filling. Repeat with the remaining three pastry rounds. Place the pasties on the lined baking tray and brush all over with more beaten egg. Bake in the oven for about 20–25 minutes until golden and the pastry is brown underneath. Place the pasties on the lined baking tray and brush all over with more beaten egg. Bake in the oven for about 20–25 minutes until golden and the pastry is brown underneath. Recipe tips You can use leftover turkey, just chop it up fine and add it to the end of the step 2 as it won't need cooking."
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} | a7b7a662b5aca6c2ec8aa44f565400952529a5d58621851a594178c183189b28 | 5 minute chicken noodle soup recipe
An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/5-minute_chicken_noodle_78996_16x9.jpg Four ingredients and five minutes are all you need for this ridiculously easy chicken noodle soup! Add the optional extras to take the flavour to another level! Each serving provides 325 kcal, 26g protein, 42g carbohydrates (of which 4g sugars), 4.5g fat (of which 1g saturates), 6g fibre and 3.6g salt. 1 chicken stock cube50g/1¾oz dried egg noodles (around 1 nest)2 spring onions, thinly sliced50g/1¾oz frozen peas 50g/1¾oz shredded cooked chicken 1 chicken stock cube 50g/1¾oz dried egg noodles (around 1 nest) 2 spring onions, thinly sliced 50g/1¾oz frozen peas 50g/1¾oz shredded cooked chicken ½ red chilli, thinly sliced¼in/1cm piece fresh root ginger, peeled and thinly sliced½ garlic clove, thinly slicedfew fresh coriander leavesdash soy sauce ½ red chilli, thinly sliced ¼in/1cm piece fresh root ginger, peeled and thinly sliced ½ garlic clove, thinly sliced few fresh coriander leaves dash soy sauce Method Pour 700ml/1¼ pint freshly boiled water into a saucepan, add the stock cube and stir well to dissolve. Add the noodles, spring onions, peas and chicken, bring to the boil and cook for 5 minutes, or until the noodles and peas are cooked and the chicken is hot through. Ladle into a deep, wide bowl and, if you fancy, top with the chilli, ginger, garlic, coriander and soy sauce. Pour 700ml/1¼ pint freshly boiled water into a saucepan, add the stock cube and stir well to dissolve. Add the noodles, spring onions, peas and chicken, bring to the boil and cook for 5 minutes, or until the noodles and peas are cooked and the chicken is hot through. Pour 700ml/1¼ pint freshly boiled water into a saucepan, add the stock cube and stir well to dissolve. Add the noodles, spring onions, peas and chicken, bring to the boil and cook for 5 minutes, or until the noodles and peas are cooked and the chicken is hot through. Ladle into a deep, wide bowl and, if you fancy, top with the chilli, ginger, garlic, coriander and soy sauce. Ladle into a deep, wide bowl and, if you fancy, top with the chilli, ginger, garlic, coriander and soy sauce. | {
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"title": "5 minute chicken noodle soup recipe",
"content": "An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/5-minute_chicken_noodle_78996_16x9.jpg Four ingredients and five minutes are all you need for this ridiculously easy chicken noodle soup! Add the optional extras to take the flavour to another level! Each serving provides 325 kcal, 26g protein, 42g carbohydrates (of which 4g sugars), 4.5g fat (of which 1g saturates), 6g fibre and 3.6g salt. 1 chicken stock cube50g/1¾oz dried egg noodles (around 1 nest)2 spring onions, thinly sliced50g/1¾oz frozen peas 50g/1¾oz shredded cooked chicken 1 chicken stock cube 50g/1¾oz dried egg noodles (around 1 nest) 2 spring onions, thinly sliced 50g/1¾oz frozen peas 50g/1¾oz shredded cooked chicken ½ red chilli, thinly sliced¼in/1cm piece fresh root ginger, peeled and thinly sliced½ garlic clove, thinly slicedfew fresh coriander leavesdash soy sauce ½ red chilli, thinly sliced ¼in/1cm piece fresh root ginger, peeled and thinly sliced ½ garlic clove, thinly sliced few fresh coriander leaves dash soy sauce Method Pour 700ml/1¼ pint freshly boiled water into a saucepan, add the stock cube and stir well to dissolve. Add the noodles, spring onions, peas and chicken, bring to the boil and cook for 5 minutes, or until the noodles and peas are cooked and the chicken is hot through. Ladle into a deep, wide bowl and, if you fancy, top with the chilli, ginger, garlic, coriander and soy sauce. Pour 700ml/1¼ pint freshly boiled water into a saucepan, add the stock cube and stir well to dissolve. Add the noodles, spring onions, peas and chicken, bring to the boil and cook for 5 minutes, or until the noodles and peas are cooked and the chicken is hot through. Pour 700ml/1¼ pint freshly boiled water into a saucepan, add the stock cube and stir well to dissolve. Add the noodles, spring onions, peas and chicken, bring to the boil and cook for 5 minutes, or until the noodles and peas are cooked and the chicken is hot through. Ladle into a deep, wide bowl and, if you fancy, top with the chilli, ginger, garlic, coriander and soy sauce. Ladle into a deep, wide bowl and, if you fancy, top with the chilli, ginger, garlic, coriander and soy sauce."
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} | 346ffc6366edaae75d52c4b35abf0f6f4c2234fac673dc9d80f60e60f40cb5ae | Thai green turkey meatballs recipe
An average of 2.0 out of 5 stars from 2 ratings Do something different with Thai green curry paste and make these spicy meatballs coated in crispy breadcrumbs. 2 free-range eggs75g/3oz cooked turkey mince90g/3¼oz breadcrumbs, divided1 tsp Thai green curry paste2 tbsp plain flour 2 free-range eggs 75g/3oz cooked turkey mince 90g/3¼oz breadcrumbs, divided 1 tsp Thai green curry paste 2 tbsp plain flour Method Preheat the oven to 180C/350F/Gas 4.Beat one of the eggs in a bowl. Stir in the turkey mince, 30g/1oz breadcrumbs and Thai green curry paste until well combined. Divide the mixture into four portions and roll each into a ball.Beat the remaining egg in a bowl, sprinkle the flour and remaining breadcrumbs onto separate plates. Roll the meatballs in the flour, then dip in the beaten egg and roll in the breadcrumbs. Transfer to a baking tray and bake in the oven for 15-20 minutes, or until golden-brown. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Beat one of the eggs in a bowl. Stir in the turkey mince, 30g/1oz breadcrumbs and Thai green curry paste until well combined. Divide the mixture into four portions and roll each into a ball. Beat one of the eggs in a bowl. Stir in the turkey mince, 30g/1oz breadcrumbs and Thai green curry paste until well combined. Divide the mixture into four portions and roll each into a ball. Beat the remaining egg in a bowl, sprinkle the flour and remaining breadcrumbs onto separate plates. Roll the meatballs in the flour, then dip in the beaten egg and roll in the breadcrumbs. Beat the remaining egg in a bowl, sprinkle the flour and remaining breadcrumbs onto separate plates. Roll the meatballs in the flour, then dip in the beaten egg and roll in the breadcrumbs. Transfer to a baking tray and bake in the oven for 15-20 minutes, or until golden-brown. Transfer to a baking tray and bake in the oven for 15-20 minutes, or until golden-brown. | {
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"title": "Thai green turkey meatballs recipe",
"content": "An average of 2.0 out of 5 stars from 2 ratings Do something different with Thai green curry paste and make these spicy meatballs coated in crispy breadcrumbs. 2 free-range eggs75g/3oz cooked turkey mince90g/3¼oz breadcrumbs, divided1 tsp Thai green curry paste2 tbsp plain flour 2 free-range eggs 75g/3oz cooked turkey mince 90g/3¼oz breadcrumbs, divided 1 tsp Thai green curry paste 2 tbsp plain flour Method Preheat the oven to 180C/350F/Gas 4.Beat one of the eggs in a bowl. Stir in the turkey mince, 30g/1oz breadcrumbs and Thai green curry paste until well combined. Divide the mixture into four portions and roll each into a ball.Beat the remaining egg in a bowl, sprinkle the flour and remaining breadcrumbs onto separate plates. Roll the meatballs in the flour, then dip in the beaten egg and roll in the breadcrumbs. Transfer to a baking tray and bake in the oven for 15-20 minutes, or until golden-brown. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Beat one of the eggs in a bowl. Stir in the turkey mince, 30g/1oz breadcrumbs and Thai green curry paste until well combined. Divide the mixture into four portions and roll each into a ball. Beat one of the eggs in a bowl. Stir in the turkey mince, 30g/1oz breadcrumbs and Thai green curry paste until well combined. Divide the mixture into four portions and roll each into a ball. Beat the remaining egg in a bowl, sprinkle the flour and remaining breadcrumbs onto separate plates. Roll the meatballs in the flour, then dip in the beaten egg and roll in the breadcrumbs. Beat the remaining egg in a bowl, sprinkle the flour and remaining breadcrumbs onto separate plates. Roll the meatballs in the flour, then dip in the beaten egg and roll in the breadcrumbs. Transfer to a baking tray and bake in the oven for 15-20 minutes, or until golden-brown. Transfer to a baking tray and bake in the oven for 15-20 minutes, or until golden-brown."
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} | 8126eabdd640dd211b0f1867da912f47a42c1132d73139bf7fcc747051d19249 | Caesar dressing recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caesar_dressing_19185_16x9.jpg Learn how to make this classic creamy salad dressing from scratch, perfect drizzled over crisp lettuce and croutons. 2 anchovies in oil, roughly chopped 1 garlic clove, finely chopped25g/1oz Parmesan, finely grated 2 tbsp good-quality olive oil 80g/2¾oz mayonnaise ½ lemon, juice and zest coarse sea salt and freshly cracked black pepper 2 anchovies in oil, roughly chopped 1 garlic clove, finely chopped 25g/1oz Parmesan, finely grated 2 tbsp good-quality olive oil 80g/2¾oz mayonnaise ½ lemon, juice and zest coarse sea salt and freshly cracked black pepper Method Place the anchovies and garlic on a clean chopping board and sprinkle over a small pinch of coarse salt. Use the edge of a knife to scrape and mash the ingredients together to form a rough paste. Place the anchovy paste into a bowl and add the Parmesan, oil and mayonnaise. Grate in the lemon zest then squeeze in the lemon juice and stir all the ingredients well to combine. Add 1–2 tablespoons of ice-cold water, depending on your desired consistency, and stir to loosen. Season to taste with salt and freshly cracked black pepper. Kept in the fridge in a sealed container, this dressing will stay fresh for 3–5 days. Place the anchovies and garlic on a clean chopping board and sprinkle over a small pinch of coarse salt. Use the edge of a knife to scrape and mash the ingredients together to form a rough paste. Place the anchovies and garlic on a clean chopping board and sprinkle over a small pinch of coarse salt. Use the edge of a knife to scrape and mash the ingredients together to form a rough paste. Place the anchovy paste into a bowl and add the Parmesan, oil and mayonnaise. Grate in the lemon zest then squeeze in the lemon juice and stir all the ingredients well to combine. Place the anchovy paste into a bowl and add the Parmesan, oil and mayonnaise. Grate in the lemon zest then squeeze in the lemon juice and stir all the ingredients well to combine. Add 1–2 tablespoons of ice-cold water, depending on your desired consistency, and stir to loosen. Season to taste with salt and freshly cracked black pepper. Kept in the fridge in a sealed container, this dressing will stay fresh for 3–5 days. Add 1–2 tablespoons of ice-cold water, depending on your desired consistency, and stir to loosen. Season to taste with salt and freshly cracked black pepper. Kept in the fridge in a sealed container, this dressing will stay fresh for 3–5 days. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Caesar dressing 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/caesar_dressing_19185_16x9.jpg Learn how to make this classic creamy salad dressing from scratch, perfect drizzled over crisp lettuce and croutons. 2 anchovies in oil, roughly chopped 1 garlic clove, finely chopped25g/1oz Parmesan, finely grated 2 tbsp good-quality olive oil 80g/2¾oz mayonnaise ½ lemon, juice and zest coarse sea salt and freshly cracked black pepper 2 anchovies in oil, roughly chopped 1 garlic clove, finely chopped 25g/1oz Parmesan, finely grated 2 tbsp good-quality olive oil 80g/2¾oz mayonnaise ½ lemon, juice and zest coarse sea salt and freshly cracked black pepper Method Place the anchovies and garlic on a clean chopping board and sprinkle over a small pinch of coarse salt. Use the edge of a knife to scrape and mash the ingredients together to form a rough paste. Place the anchovy paste into a bowl and add the Parmesan, oil and mayonnaise. Grate in the lemon zest then squeeze in the lemon juice and stir all the ingredients well to combine. Add 1–2 tablespoons of ice-cold water, depending on your desired consistency, and stir to loosen. Season to taste with salt and freshly cracked black pepper. Kept in the fridge in a sealed container, this dressing will stay fresh for 3–5 days. Place the anchovies and garlic on a clean chopping board and sprinkle over a small pinch of coarse salt. Use the edge of a knife to scrape and mash the ingredients together to form a rough paste. Place the anchovies and garlic on a clean chopping board and sprinkle over a small pinch of coarse salt. Use the edge of a knife to scrape and mash the ingredients together to form a rough paste. Place the anchovy paste into a bowl and add the Parmesan, oil and mayonnaise. Grate in the lemon zest then squeeze in the lemon juice and stir all the ingredients well to combine. Place the anchovy paste into a bowl and add the Parmesan, oil and mayonnaise. Grate in the lemon zest then squeeze in the lemon juice and stir all the ingredients well to combine. Add 1–2 tablespoons of ice-cold water, depending on your desired consistency, and stir to loosen. Season to taste with salt and freshly cracked black pepper. Kept in the fridge in a sealed container, this dressing will stay fresh for 3–5 days. Add 1–2 tablespoons of ice-cold water, depending on your desired consistency, and stir to loosen. Season to taste with salt and freshly cracked black pepper. Kept in the fridge in a sealed container, this dressing will stay fresh for 3–5 days."
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} | 308fe74ff9ce3686a48e50bb7b976eb3276522f5f3582e4c3684c40aa0df6ce1 | Easy Caesar salad recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_caesar_salad_64317_16x9.jpg This recipe delivers on all the Caesar flavour you’re craving, but with less effort and less washing up. The main piece of equipment is a jam jar! 1 slice stale sourdough bread (roughly 100g/3½oz)4 anchovies in oil, drained, reserving 1 tbsp of their oil2 tbsp mayonnaise1 lemon, juice only1 heaped tsp Dijon mustard1 garlic clove, finely grated4 tbsp extra virgin olive oil4 tbsp finely grated Parmesan, plus extra for serving300g/10½oz sweet lettuce, such as cos, oakleaf or lamb's lettuce 1 slice stale sourdough bread (roughly 100g/3½oz) 4 anchovies in oil, drained, reserving 1 tbsp of their oil 2 tbsp mayonnaise 1 lemon, juice only 1 heaped tsp Dijon mustard 1 garlic clove, finely grated 4 tbsp extra virgin olive oil 4 tbsp finely grated Parmesan, plus extra for serving 300g/10½oz sweet lettuce, such as cos, oakleaf or lamb's lettuce Method Preheat the oven to 200C/180C Fan/Gas 6. Cut the bread into rough 2cm/¾in chunks and place on a large baking tray. Drizzle over 1 tablespoon of oil from the anchovies and mix well. Bake for 10–12 minutes, or until fragrant, dark brown and crunchy. Meanwhile, make the dressing. Add the mayonnaise, lemon juice and mustard to a large clean jam jar. Finely chop the anchovies, then add the grated garlic and – with your knife at a 45-degree angle to the board – run the edge of the blade across them a few times to make a paste. Add the garlic and anchovy paste to the jar, then add the olive oil and Parmesan and seal the lid. Shake for 30 seconds or so, or until everything is emulsified and the dressing has the consistency of thick double cream. Taste it for seasoning – if it needs more saltiness add a little more grated Parmesan, and if it needs more acidity add a little more lemon juice.Tear the lettuce into bite-sized pieces, keeping the smaller leaves whole. Add the dressing to taste and mix well. Divide the dressed leaves between two plates and top with the croûtons and a little extra grated Parmesan. Preheat the oven to 200C/180C Fan/Gas 6. Cut the bread into rough 2cm/¾in chunks and place on a large baking tray. Drizzle over 1 tablespoon of oil from the anchovies and mix well. Bake for 10–12 minutes, or until fragrant, dark brown and crunchy. Preheat the oven to 200C/180C Fan/Gas 6. Cut the bread into rough 2cm/¾in chunks and place on a large baking tray. Drizzle over 1 tablespoon of oil from the anchovies and mix well. Bake for 10–12 minutes, or until fragrant, dark brown and crunchy. Meanwhile, make the dressing. Add the mayonnaise, lemon juice and mustard to a large clean jam jar. Meanwhile, make the dressing. Add the mayonnaise, lemon juice and mustard to a large clean jam jar. Finely chop the anchovies, then add the grated garlic and – with your knife at a 45-degree angle to the board – run the edge of the blade across them a few times to make a paste. Finely chop the anchovies, then add the grated garlic and – with your knife at a 45-degree angle to the board – run the edge of the blade across them a few times to make a paste. Add the garlic and anchovy paste to the jar, then add the olive oil and Parmesan and seal the lid. Shake for 30 seconds or so, or until everything is emulsified and the dressing has the consistency of thick double cream. Taste it for seasoning – if it needs more saltiness add a little more grated Parmesan, and if it needs more acidity add a little more lemon juice. Add the garlic and anchovy paste to the jar, then add the olive oil and Parmesan and seal the lid. Shake for 30 seconds or so, or until everything is emulsified and the dressing has the consistency of thick double cream. Taste it for seasoning – if it needs more saltiness add a little more grated Parmesan, and if it needs more acidity add a little more lemon juice. Tear the lettuce into bite-sized pieces, keeping the smaller leaves whole. Add the dressing to taste and mix well. Tear the lettuce into bite-sized pieces, keeping the smaller leaves whole. Add the dressing to taste and mix well. Divide the dressed leaves between two plates and top with the croûtons and a little extra grated Parmesan. Divide the dressed leaves between two plates and top with the croûtons and a little extra grated Parmesan. Recipe tips This is a beautiful light lunch for two, but you can make it more substantial by adding grilled chicken or chickpeas. You can make the croûtons in an air-fryer by cooking the oiled bread cubes at 180C for 8 minutes or until crisp and golden-brown. | {
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"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_caesar_salad_64317_16x9.jpg This recipe delivers on all the Caesar flavour you’re craving, but with less effort and less washing up. The main piece of equipment is a jam jar! 1 slice stale sourdough bread (roughly 100g/3½oz)4 anchovies in oil, drained, reserving 1 tbsp of their oil2 tbsp mayonnaise1 lemon, juice only1 heaped tsp Dijon mustard1 garlic clove, finely grated4 tbsp extra virgin olive oil4 tbsp finely grated Parmesan, plus extra for serving300g/10½oz sweet lettuce, such as cos, oakleaf or lamb's lettuce 1 slice stale sourdough bread (roughly 100g/3½oz) 4 anchovies in oil, drained, reserving 1 tbsp of their oil 2 tbsp mayonnaise 1 lemon, juice only 1 heaped tsp Dijon mustard 1 garlic clove, finely grated 4 tbsp extra virgin olive oil 4 tbsp finely grated Parmesan, plus extra for serving 300g/10½oz sweet lettuce, such as cos, oakleaf or lamb's lettuce Method Preheat the oven to 200C/180C Fan/Gas 6. Cut the bread into rough 2cm/¾in chunks and place on a large baking tray. Drizzle over 1 tablespoon of oil from the anchovies and mix well. Bake for 10–12 minutes, or until fragrant, dark brown and crunchy. Meanwhile, make the dressing. Add the mayonnaise, lemon juice and mustard to a large clean jam jar. Finely chop the anchovies, then add the grated garlic and – with your knife at a 45-degree angle to the board – run the edge of the blade across them a few times to make a paste. Add the garlic and anchovy paste to the jar, then add the olive oil and Parmesan and seal the lid. Shake for 30 seconds or so, or until everything is emulsified and the dressing has the consistency of thick double cream. Taste it for seasoning – if it needs more saltiness add a little more grated Parmesan, and if it needs more acidity add a little more lemon juice.Tear the lettuce into bite-sized pieces, keeping the smaller leaves whole. Add the dressing to taste and mix well. Divide the dressed leaves between two plates and top with the croûtons and a little extra grated Parmesan. Preheat the oven to 200C/180C Fan/Gas 6. Cut the bread into rough 2cm/¾in chunks and place on a large baking tray. Drizzle over 1 tablespoon of oil from the anchovies and mix well. Bake for 10–12 minutes, or until fragrant, dark brown and crunchy. Preheat the oven to 200C/180C Fan/Gas 6. Cut the bread into rough 2cm/¾in chunks and place on a large baking tray. Drizzle over 1 tablespoon of oil from the anchovies and mix well. Bake for 10–12 minutes, or until fragrant, dark brown and crunchy. Meanwhile, make the dressing. Add the mayonnaise, lemon juice and mustard to a large clean jam jar. Meanwhile, make the dressing. Add the mayonnaise, lemon juice and mustard to a large clean jam jar. Finely chop the anchovies, then add the grated garlic and – with your knife at a 45-degree angle to the board – run the edge of the blade across them a few times to make a paste. Finely chop the anchovies, then add the grated garlic and – with your knife at a 45-degree angle to the board – run the edge of the blade across them a few times to make a paste. Add the garlic and anchovy paste to the jar, then add the olive oil and Parmesan and seal the lid. Shake for 30 seconds or so, or until everything is emulsified and the dressing has the consistency of thick double cream. Taste it for seasoning – if it needs more saltiness add a little more grated Parmesan, and if it needs more acidity add a little more lemon juice. Add the garlic and anchovy paste to the jar, then add the olive oil and Parmesan and seal the lid. Shake for 30 seconds or so, or until everything is emulsified and the dressing has the consistency of thick double cream. Taste it for seasoning – if it needs more saltiness add a little more grated Parmesan, and if it needs more acidity add a little more lemon juice. Tear the lettuce into bite-sized pieces, keeping the smaller leaves whole. Add the dressing to taste and mix well. Tear the lettuce into bite-sized pieces, keeping the smaller leaves whole. Add the dressing to taste and mix well. Divide the dressed leaves between two plates and top with the croûtons and a little extra grated Parmesan. Divide the dressed leaves between two plates and top with the croûtons and a little extra grated Parmesan. Recipe tips This is a beautiful light lunch for two, but you can make it more substantial by adding grilled chicken or chickpeas. You can make the croûtons in an air-fryer by cooking the oiled bread cubes at 180C for 8 minutes or until crisp and golden-brown."
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} | 2388c88fa0aca5aa1a4c6e10108fa120e01f3d3db23c0b86c85c355f50627936 | Vegetarian Caesar salad with crispy chickpeas recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilled_caesar_salad_75977_16x9.jpg This vegetarian Caesar salad has a delicious Middle Eastern twist with a tahini dressing and crispy chickpeas. Each serving provides 260kcal, 8g protein, 12g carbohydrate (of which 3g sugars), 19g fat (of which 4g saturates), 2g fibre and 1.4g salt. 400g tin chickpeas, drained and rinsed1 tbsp rapeseed oil1 lemon, zest only4 Little Gem lettuces, sliced in half lengthways salt and freshly ground black pepper 400g tin chickpeas, drained and rinsed 1 tbsp rapeseed oil 1 lemon, zest only 4 Little Gem lettuces, sliced in half lengthways salt and freshly ground black pepper ½ garlic clove, grated4 tbsp light tahini2 tbsp Greek-style yoghurt1 tbsp olive oil1½ lemons, juice only2 tbsp Dijon mustarddash soy sauce or tamarisalt and freshly ground black pepper ½ garlic clove, grated 4 tbsp light tahini 2 tbsp Greek-style yoghurt 1 tbsp olive oil 1½ lemons, juice only 2 tbsp Dijon mustard dash soy sauce or tamari salt and freshly ground black pepper 40g/1½oz vegetarian hard Parmesan-style cheese, gratedsmall bunch parsley, leaves pickedfreshly ground black pepper 40g/1½oz vegetarian hard Parmesan-style cheese, grated small bunch parsley, leaves picked freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9. Heat a griddle pan over a high heat.Put the chickpeas in a roasting tin and coat in the rapeseed oil. Season with salt and pepper. Roast in the centre of the oven for 25 minutes, shaking now and again, until they are blistering and crisp and you hear them pop. Put the chickpeas on kitchen paper to drain and cover with the lemon zest.Meanwhile, griddle the Little Gem halves for a couple of minutes on each side, until chargrilled. To make the dressing, put all the ingredients in a food processor with 6 tablespoons of water and blend, until smooth. Season with salt and pepper.Toss the lettuce in a few tablespoons of the dressing and arrange on a platter. Scatter over the chickpeas and the cheese. Serve with some more dressing, black pepper and a few parsley leaves. Preheat the oven to 240C/220C Fan/Gas 9. Heat a griddle pan over a high heat. Preheat the oven to 240C/220C Fan/Gas 9. Heat a griddle pan over a high heat. Put the chickpeas in a roasting tin and coat in the rapeseed oil. Season with salt and pepper. Roast in the centre of the oven for 25 minutes, shaking now and again, until they are blistering and crisp and you hear them pop. Put the chickpeas on kitchen paper to drain and cover with the lemon zest. Put the chickpeas in a roasting tin and coat in the rapeseed oil. Season with salt and pepper. Roast in the centre of the oven for 25 minutes, shaking now and again, until they are blistering and crisp and you hear them pop. Put the chickpeas on kitchen paper to drain and cover with the lemon zest. Meanwhile, griddle the Little Gem halves for a couple of minutes on each side, until chargrilled. Meanwhile, griddle the Little Gem halves for a couple of minutes on each side, until chargrilled. To make the dressing, put all the ingredients in a food processor with 6 tablespoons of water and blend, until smooth. Season with salt and pepper. To make the dressing, put all the ingredients in a food processor with 6 tablespoons of water and blend, until smooth. Season with salt and pepper. Toss the lettuce in a few tablespoons of the dressing and arrange on a platter. Scatter over the chickpeas and the cheese. Serve with some more dressing, black pepper and a few parsley leaves. Toss the lettuce in a few tablespoons of the dressing and arrange on a platter. Scatter over the chickpeas and the cheese. Serve with some more dressing, black pepper and a few parsley leaves. | {
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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/grilled_caesar_salad_75977_16x9.jpg This vegetarian Caesar salad has a delicious Middle Eastern twist with a tahini dressing and crispy chickpeas. Each serving provides 260kcal, 8g protein, 12g carbohydrate (of which 3g sugars), 19g fat (of which 4g saturates), 2g fibre and 1.4g salt. 400g tin chickpeas, drained and rinsed1 tbsp rapeseed oil1 lemon, zest only4 Little Gem lettuces, sliced in half lengthways salt and freshly ground black pepper 400g tin chickpeas, drained and rinsed 1 tbsp rapeseed oil 1 lemon, zest only 4 Little Gem lettuces, sliced in half lengthways salt and freshly ground black pepper ½ garlic clove, grated4 tbsp light tahini2 tbsp Greek-style yoghurt1 tbsp olive oil1½ lemons, juice only2 tbsp Dijon mustarddash soy sauce or tamarisalt and freshly ground black pepper ½ garlic clove, grated 4 tbsp light tahini 2 tbsp Greek-style yoghurt 1 tbsp olive oil 1½ lemons, juice only 2 tbsp Dijon mustard dash soy sauce or tamari salt and freshly ground black pepper 40g/1½oz vegetarian hard Parmesan-style cheese, gratedsmall bunch parsley, leaves pickedfreshly ground black pepper 40g/1½oz vegetarian hard Parmesan-style cheese, grated small bunch parsley, leaves picked freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9. Heat a griddle pan over a high heat.Put the chickpeas in a roasting tin and coat in the rapeseed oil. Season with salt and pepper. Roast in the centre of the oven for 25 minutes, shaking now and again, until they are blistering and crisp and you hear them pop. Put the chickpeas on kitchen paper to drain and cover with the lemon zest.Meanwhile, griddle the Little Gem halves for a couple of minutes on each side, until chargrilled. To make the dressing, put all the ingredients in a food processor with 6 tablespoons of water and blend, until smooth. Season with salt and pepper.Toss the lettuce in a few tablespoons of the dressing and arrange on a platter. Scatter over the chickpeas and the cheese. Serve with some more dressing, black pepper and a few parsley leaves. Preheat the oven to 240C/220C Fan/Gas 9. Heat a griddle pan over a high heat. Preheat the oven to 240C/220C Fan/Gas 9. Heat a griddle pan over a high heat. Put the chickpeas in a roasting tin and coat in the rapeseed oil. Season with salt and pepper. Roast in the centre of the oven for 25 minutes, shaking now and again, until they are blistering and crisp and you hear them pop. Put the chickpeas on kitchen paper to drain and cover with the lemon zest. Put the chickpeas in a roasting tin and coat in the rapeseed oil. Season with salt and pepper. Roast in the centre of the oven for 25 minutes, shaking now and again, until they are blistering and crisp and you hear them pop. Put the chickpeas on kitchen paper to drain and cover with the lemon zest. Meanwhile, griddle the Little Gem halves for a couple of minutes on each side, until chargrilled. Meanwhile, griddle the Little Gem halves for a couple of minutes on each side, until chargrilled. To make the dressing, put all the ingredients in a food processor with 6 tablespoons of water and blend, until smooth. Season with salt and pepper. To make the dressing, put all the ingredients in a food processor with 6 tablespoons of water and blend, until smooth. Season with salt and pepper. Toss the lettuce in a few tablespoons of the dressing and arrange on a platter. Scatter over the chickpeas and the cheese. Serve with some more dressing, black pepper and a few parsley leaves. Toss the lettuce in a few tablespoons of the dressing and arrange on a platter. Scatter over the chickpeas and the cheese. Serve with some more dressing, black pepper and a few parsley leaves."
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} | 5356200389a33afc027046841179ff2e9126a0668e3aa5f1c1a5391734a690cf | Bombay fish finger sandwich recipe
Preheat the oven to 180C/160C Fan/Gas 4. To make the fish, use a food processor to pulse the Bombay mix into large crumbs – keep the texture coarse, not fine. Cut the fish into finger-length pieces.Grab three bowls and put the flour in one, beaten egg in another, the processed Bombay mix in the last. Season the flour and egg bowls lightly with salt.Coat each piece of fish in the flour, then the egg and finally the Bombay mix, being sure to press the coating on to the fish. Place the coated fish on a baking sheet and bake for 8–10 minutes, or until just cooked through. To make the salad, tear the bread into large chunks. Add these to a tray with the bacon and drizzle over the oil from the anchovy jar. Add the tray to the hot oven for 15 minutes, until golden and crisp.Meanwhile, make the curried tartare sauce. Combine the chopped gherkins, capers, green chilli and coriander in a bowl and grate in the garlic. Add the mayonnaise, lemon juice and curry powder. Mix well, and season with salt and pepper.Return to the salad. Chop the tomatoes into large chunks and toss them in a bowl with a large pinch of salt. Leave them to sit for 5 minutes.Finely chop the anchovies, then mash them with the knife to form a paste. Put this into a bowl and whisk in the lemon juice, Dijon mustard, Worcestershire sauce and red wine vinegar. Add the grated garlic and the Parmesan. Finally, whisk in the olive oil. Add this dressing to the tomatoes. Once the croutons have cooled, add them, along with the bacon, to the tomatoes and mix together very well so that the bread can absorb the dressing. Throw in the fresh basil leaves last of all, top with extra whole anchovies, add a sprinkling of Parmesan.To serve, spread the curried tartare sauce over two slices of bread. To the other two slices, add the lettuce, fish, chutney and extra sliced gherkins. Sandwich it all together, and serve immediately alongside the salad. Preheat the oven to 180C/160C Fan/Gas 4. To make the fish, use a food processor to pulse the Bombay mix into large crumbs – keep the texture coarse, not fine. Preheat the oven to 180C/160C Fan/Gas 4. To make the fish, use a food processor to pulse the Bombay mix into large crumbs – keep the texture coarse, not fine. Cut the fish into finger-length pieces. Cut the fish into finger-length pieces. Grab three bowls and put the flour in one, beaten egg in another, the processed Bombay mix in the last. Season the flour and egg bowls lightly with salt. Grab three bowls and put the flour in one, beaten egg in another, the processed Bombay mix in the last. Season the flour and egg bowls lightly with salt. Coat each piece of fish in the flour, then the egg and finally the Bombay mix, being sure to press the coating on to the fish. Place the coated fish on a baking sheet and bake for 8–10 minutes, or until just cooked through. Coat each piece of fish in the flour, then the egg and finally the Bombay mix, being sure to press the coating on to the fish. Place the coated fish on a baking sheet and bake for 8–10 minutes, or until just cooked through. To make the salad, tear the bread into large chunks. Add these to a tray with the bacon and drizzle over the oil from the anchovy jar. Add the tray to the hot oven for 15 minutes, until golden and crisp. To make the salad, tear the bread into large chunks. Add these to a tray with the bacon and drizzle over the oil from the anchovy jar. Add the tray to the hot oven for 15 minutes, until golden and crisp. Meanwhile, make the curried tartare sauce. Combine the chopped gherkins, capers, green chilli and coriander in a bowl and grate in the garlic. Add the mayonnaise, lemon juice and curry powder. Mix well, and season with salt and pepper. Meanwhile, make the curried tartare sauce. Combine the chopped gherkins, capers, green chilli and coriander in a bowl and grate in the garlic. Add the mayonnaise, lemon juice and curry powder. Mix well, and season with salt and pepper. Return to the salad. Chop the tomatoes into large chunks and toss them in a bowl with a large pinch of salt. Leave them to sit for 5 minutes. Return to the salad. Chop the tomatoes into large chunks and toss them in a bowl with a large pinch of salt. Leave them to sit for 5 minutes. Finely chop the anchovies, then mash them with the knife to form a paste. Put this into a bowl and whisk in the lemon juice, Dijon mustard, Worcestershire sauce and red wine vinegar. Add the grated garlic and the Parmesan. Finally, whisk in the olive oil. Add this dressing to the tomatoes. Finely chop the anchovies, then mash them with the knife to form a paste. Put this into a bowl and whisk in the lemon juice, Dijon mustard, Worcestershire sauce and red wine vinegar. Add the grated garlic and the Parmesan. Finally, whisk in the olive oil. Add this dressing to the tomatoes. Once the croutons have cooled, add them, along with the bacon, to the tomatoes and mix together very well so that the bread can absorb the dressing. Throw in the fresh basil leaves last of all, top with extra whole anchovies, add a sprinkling of Parmesan. Once the croutons have cooled, add them, along with the bacon, to the tomatoes and mix together very well so that the bread can absorb the dressing. Throw in the fresh basil leaves last of all, top with extra whole anchovies, add a sprinkling of Parmesan. To serve, spread the curried tartare sauce over two slices of bread. To the other two slices, add the lettuce, fish, chutney and extra sliced gherkins. Sandwich it all together, and serve immediately alongside the salad. To serve, spread the curried tartare sauce over two slices of bread. To the other two slices, add the lettuce, fish, chutney and extra sliced gherkins. Sandwich it all together, and serve immediately alongside the salad. | {
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"title": "Bombay fish finger sandwich recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. To make the fish, use a food processor to pulse the Bombay mix into large crumbs – keep the texture coarse, not fine. Cut the fish into finger-length pieces.Grab three bowls and put the flour in one, beaten egg in another, the processed Bombay mix in the last. Season the flour and egg bowls lightly with salt.Coat each piece of fish in the flour, then the egg and finally the Bombay mix, being sure to press the coating on to the fish. Place the coated fish on a baking sheet and bake for 8–10 minutes, or until just cooked through. To make the salad, tear the bread into large chunks. Add these to a tray with the bacon and drizzle over the oil from the anchovy jar. Add the tray to the hot oven for 15 minutes, until golden and crisp.Meanwhile, make the curried tartare sauce. Combine the chopped gherkins, capers, green chilli and coriander in a bowl and grate in the garlic. Add the mayonnaise, lemon juice and curry powder. Mix well, and season with salt and pepper.Return to the salad. Chop the tomatoes into large chunks and toss them in a bowl with a large pinch of salt. Leave them to sit for 5 minutes.Finely chop the anchovies, then mash them with the knife to form a paste. Put this into a bowl and whisk in the lemon juice, Dijon mustard, Worcestershire sauce and red wine vinegar. Add the grated garlic and the Parmesan. Finally, whisk in the olive oil. Add this dressing to the tomatoes. Once the croutons have cooled, add them, along with the bacon, to the tomatoes and mix together very well so that the bread can absorb the dressing. Throw in the fresh basil leaves last of all, top with extra whole anchovies, add a sprinkling of Parmesan.To serve, spread the curried tartare sauce over two slices of bread. To the other two slices, add the lettuce, fish, chutney and extra sliced gherkins. Sandwich it all together, and serve immediately alongside the salad. Preheat the oven to 180C/160C Fan/Gas 4. To make the fish, use a food processor to pulse the Bombay mix into large crumbs – keep the texture coarse, not fine. Preheat the oven to 180C/160C Fan/Gas 4. To make the fish, use a food processor to pulse the Bombay mix into large crumbs – keep the texture coarse, not fine. Cut the fish into finger-length pieces. Cut the fish into finger-length pieces. Grab three bowls and put the flour in one, beaten egg in another, the processed Bombay mix in the last. Season the flour and egg bowls lightly with salt. Grab three bowls and put the flour in one, beaten egg in another, the processed Bombay mix in the last. Season the flour and egg bowls lightly with salt. Coat each piece of fish in the flour, then the egg and finally the Bombay mix, being sure to press the coating on to the fish. Place the coated fish on a baking sheet and bake for 8–10 minutes, or until just cooked through. Coat each piece of fish in the flour, then the egg and finally the Bombay mix, being sure to press the coating on to the fish. Place the coated fish on a baking sheet and bake for 8–10 minutes, or until just cooked through. To make the salad, tear the bread into large chunks. Add these to a tray with the bacon and drizzle over the oil from the anchovy jar. Add the tray to the hot oven for 15 minutes, until golden and crisp. To make the salad, tear the bread into large chunks. Add these to a tray with the bacon and drizzle over the oil from the anchovy jar. Add the tray to the hot oven for 15 minutes, until golden and crisp. Meanwhile, make the curried tartare sauce. Combine the chopped gherkins, capers, green chilli and coriander in a bowl and grate in the garlic. Add the mayonnaise, lemon juice and curry powder. Mix well, and season with salt and pepper. Meanwhile, make the curried tartare sauce. Combine the chopped gherkins, capers, green chilli and coriander in a bowl and grate in the garlic. Add the mayonnaise, lemon juice and curry powder. Mix well, and season with salt and pepper. Return to the salad. Chop the tomatoes into large chunks and toss them in a bowl with a large pinch of salt. Leave them to sit for 5 minutes. Return to the salad. Chop the tomatoes into large chunks and toss them in a bowl with a large pinch of salt. Leave them to sit for 5 minutes. Finely chop the anchovies, then mash them with the knife to form a paste. Put this into a bowl and whisk in the lemon juice, Dijon mustard, Worcestershire sauce and red wine vinegar. Add the grated garlic and the Parmesan. Finally, whisk in the olive oil. Add this dressing to the tomatoes. Finely chop the anchovies, then mash them with the knife to form a paste. Put this into a bowl and whisk in the lemon juice, Dijon mustard, Worcestershire sauce and red wine vinegar. Add the grated garlic and the Parmesan. Finally, whisk in the olive oil. Add this dressing to the tomatoes. Once the croutons have cooled, add them, along with the bacon, to the tomatoes and mix together very well so that the bread can absorb the dressing. Throw in the fresh basil leaves last of all, top with extra whole anchovies, add a sprinkling of Parmesan. Once the croutons have cooled, add them, along with the bacon, to the tomatoes and mix together very well so that the bread can absorb the dressing. Throw in the fresh basil leaves last of all, top with extra whole anchovies, add a sprinkling of Parmesan. To serve, spread the curried tartare sauce over two slices of bread. To the other two slices, add the lettuce, fish, chutney and extra sliced gherkins. Sandwich it all together, and serve immediately alongside the salad. To serve, spread the curried tartare sauce over two slices of bread. To the other two slices, add the lettuce, fish, chutney and extra sliced gherkins. Sandwich it all together, and serve immediately alongside the salad."
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} | 3e26a6be0fc899f00e0a9c12477b3ae911d4ec1ce59eb7de92febf5b7d37dd91 | Red Nose Day crispy rice cakes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_nose_rice_pops_bars_61632_16x9.jpg These fun marshmallowy crispy rice cakes are great for last minute school treats – you don't need to use the oven or wait around for anything to cool. They can be made and decorated in an hour and then left to firm up overnight. 100g/3½oz unsalted butter or dairy-free margarine, cut into cubes if using butter, plus extra for dabbing½ tsp fine salt350g/12oz mini marshmallows (or normal marshmallows, cut into small pieces), white or mixed colours175g/6oz crispy rice cereal 100g/3½oz unsalted butter or dairy-free margarine, cut into cubes if using butter, plus extra for dabbing ½ tsp fine salt 350g/12oz mini marshmallows (or normal marshmallows, cut into small pieces), white or mixed colours 175g/6oz crispy rice cereal 100g/3½oz ready-to-roll red fondant icingicing sugar, for dusting (optional)24–36 edible eyes (see recipe tip)tube black writing icing 100g/3½oz ready-to-roll red fondant icing icing sugar, for dusting (optional) 24–36 edible eyes (see recipe tip) tube black writing icing Method To make the cake bars, line a 20x30cm/8x12in baking tin with baking paper (not greaseproof paper), using a dab of butter to keep the paper in place. If using a microwave, put the butter, salt and marshmallows in a microwave safe bowl. Heat for 2 minutes on full power, then stir until the marshmallows melt into the butter. If necessary, heat further in 15-second increments, stirring after each blast until the marshmallows are completely melted. If using the hob, put the butter and salt in a large saucepan. Place over a low heat until the butter is melted. Stir in the marshmallows until melted.Tip the cereal into a large bowl, then pour over the melted mixture. Stir until the cereal is evenly coated, then spoon into the prepared tin in an even layer. Place another sheet of baking paper on top and use your hands to gently press down and level the top of the mixture. Don’t press too hard or the bars will become too dense.To decorate, create red noses by dividing the red icing into 18 small chunks. Roll out each piece of icing on baking paper or on a work surface dusted with icing sugar to stop it sticking, aiming for a thickness of 3–4mm. Use small round cookie cutters, piping nozzle ends or bottle tops to stamp out lots of different sized circles. Mark out 12–18 even sized bars in the cereal mixture with a knife and add the red icing noses and edible eyes to each bar. They should stick straight to the sticky mixture. Finish by adding mouths with the black writing icing.Leave to cool and firm up for at least 45 minutes, or overnight, then cut into bars. To make the cake bars, line a 20x30cm/8x12in baking tin with baking paper (not greaseproof paper), using a dab of butter to keep the paper in place. To make the cake bars, line a 20x30cm/8x12in baking tin with baking paper (not greaseproof paper), using a dab of butter to keep the paper in place. If using a microwave, put the butter, salt and marshmallows in a microwave safe bowl. Heat for 2 minutes on full power, then stir until the marshmallows melt into the butter. If necessary, heat further in 15-second increments, stirring after each blast until the marshmallows are completely melted. If using a microwave, put the butter, salt and marshmallows in a microwave safe bowl. Heat for 2 minutes on full power, then stir until the marshmallows melt into the butter. If necessary, heat further in 15-second increments, stirring after each blast until the marshmallows are completely melted. If using the hob, put the butter and salt in a large saucepan. Place over a low heat until the butter is melted. Stir in the marshmallows until melted. If using the hob, put the butter and salt in a large saucepan. Place over a low heat until the butter is melted. Stir in the marshmallows until melted. Tip the cereal into a large bowl, then pour over the melted mixture. Stir until the cereal is evenly coated, then spoon into the prepared tin in an even layer. Tip the cereal into a large bowl, then pour over the melted mixture. Stir until the cereal is evenly coated, then spoon into the prepared tin in an even layer. Place another sheet of baking paper on top and use your hands to gently press down and level the top of the mixture. Don’t press too hard or the bars will become too dense. Place another sheet of baking paper on top and use your hands to gently press down and level the top of the mixture. Don’t press too hard or the bars will become too dense. To decorate, create red noses by dividing the red icing into 18 small chunks. Roll out each piece of icing on baking paper or on a work surface dusted with icing sugar to stop it sticking, aiming for a thickness of 3–4mm. Use small round cookie cutters, piping nozzle ends or bottle tops to stamp out lots of different sized circles. To decorate, create red noses by dividing the red icing into 18 small chunks. Roll out each piece of icing on baking paper or on a work surface dusted with icing sugar to stop it sticking, aiming for a thickness of 3–4mm. Use small round cookie cutters, piping nozzle ends or bottle tops to stamp out lots of different sized circles. Mark out 12–18 even sized bars in the cereal mixture with a knife and add the red icing noses and edible eyes to each bar. They should stick straight to the sticky mixture. Finish by adding mouths with the black writing icing. Mark out 12–18 even sized bars in the cereal mixture with a knife and add the red icing noses and edible eyes to each bar. They should stick straight to the sticky mixture. Finish by adding mouths with the black writing icing. Leave to cool and firm up for at least 45 minutes, or overnight, then cut into bars. Leave to cool and firm up for at least 45 minutes, or overnight, then cut into bars. Recipe tips Use vegetarian or vegan marshmallows if you want them to be suitable for more dietary requirements. These crispy treats are ideal for school bake sales as they can be labelled egg, dairy and even gluten-free if you use suitable ingredients. Some puffed rice brands contain barley, so look for gluten-free brands if you need to. If you can't find edible eyes, you can make some easily using balls of white fondant icing topped with some of the black icing you use for the mouths. | {
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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/red_nose_rice_pops_bars_61632_16x9.jpg These fun marshmallowy crispy rice cakes are great for last minute school treats – you don't need to use the oven or wait around for anything to cool. They can be made and decorated in an hour and then left to firm up overnight. 100g/3½oz unsalted butter or dairy-free margarine, cut into cubes if using butter, plus extra for dabbing½ tsp fine salt350g/12oz mini marshmallows (or normal marshmallows, cut into small pieces), white or mixed colours175g/6oz crispy rice cereal 100g/3½oz unsalted butter or dairy-free margarine, cut into cubes if using butter, plus extra for dabbing ½ tsp fine salt 350g/12oz mini marshmallows (or normal marshmallows, cut into small pieces), white or mixed colours 175g/6oz crispy rice cereal 100g/3½oz ready-to-roll red fondant icingicing sugar, for dusting (optional)24–36 edible eyes (see recipe tip)tube black writing icing 100g/3½oz ready-to-roll red fondant icing icing sugar, for dusting (optional) 24–36 edible eyes (see recipe tip) tube black writing icing Method To make the cake bars, line a 20x30cm/8x12in baking tin with baking paper (not greaseproof paper), using a dab of butter to keep the paper in place. If using a microwave, put the butter, salt and marshmallows in a microwave safe bowl. Heat for 2 minutes on full power, then stir until the marshmallows melt into the butter. If necessary, heat further in 15-second increments, stirring after each blast until the marshmallows are completely melted. If using the hob, put the butter and salt in a large saucepan. Place over a low heat until the butter is melted. Stir in the marshmallows until melted.Tip the cereal into a large bowl, then pour over the melted mixture. Stir until the cereal is evenly coated, then spoon into the prepared tin in an even layer. Place another sheet of baking paper on top and use your hands to gently press down and level the top of the mixture. Don’t press too hard or the bars will become too dense.To decorate, create red noses by dividing the red icing into 18 small chunks. Roll out each piece of icing on baking paper or on a work surface dusted with icing sugar to stop it sticking, aiming for a thickness of 3–4mm. Use small round cookie cutters, piping nozzle ends or bottle tops to stamp out lots of different sized circles. Mark out 12–18 even sized bars in the cereal mixture with a knife and add the red icing noses and edible eyes to each bar. They should stick straight to the sticky mixture. Finish by adding mouths with the black writing icing.Leave to cool and firm up for at least 45 minutes, or overnight, then cut into bars. To make the cake bars, line a 20x30cm/8x12in baking tin with baking paper (not greaseproof paper), using a dab of butter to keep the paper in place. To make the cake bars, line a 20x30cm/8x12in baking tin with baking paper (not greaseproof paper), using a dab of butter to keep the paper in place. If using a microwave, put the butter, salt and marshmallows in a microwave safe bowl. Heat for 2 minutes on full power, then stir until the marshmallows melt into the butter. If necessary, heat further in 15-second increments, stirring after each blast until the marshmallows are completely melted. If using a microwave, put the butter, salt and marshmallows in a microwave safe bowl. Heat for 2 minutes on full power, then stir until the marshmallows melt into the butter. If necessary, heat further in 15-second increments, stirring after each blast until the marshmallows are completely melted. If using the hob, put the butter and salt in a large saucepan. Place over a low heat until the butter is melted. Stir in the marshmallows until melted. If using the hob, put the butter and salt in a large saucepan. Place over a low heat until the butter is melted. Stir in the marshmallows until melted. Tip the cereal into a large bowl, then pour over the melted mixture. Stir until the cereal is evenly coated, then spoon into the prepared tin in an even layer. Tip the cereal into a large bowl, then pour over the melted mixture. Stir until the cereal is evenly coated, then spoon into the prepared tin in an even layer. Place another sheet of baking paper on top and use your hands to gently press down and level the top of the mixture. Don’t press too hard or the bars will become too dense. Place another sheet of baking paper on top and use your hands to gently press down and level the top of the mixture. Don’t press too hard or the bars will become too dense. To decorate, create red noses by dividing the red icing into 18 small chunks. Roll out each piece of icing on baking paper or on a work surface dusted with icing sugar to stop it sticking, aiming for a thickness of 3–4mm. Use small round cookie cutters, piping nozzle ends or bottle tops to stamp out lots of different sized circles. To decorate, create red noses by dividing the red icing into 18 small chunks. Roll out each piece of icing on baking paper or on a work surface dusted with icing sugar to stop it sticking, aiming for a thickness of 3–4mm. Use small round cookie cutters, piping nozzle ends or bottle tops to stamp out lots of different sized circles. Mark out 12–18 even sized bars in the cereal mixture with a knife and add the red icing noses and edible eyes to each bar. They should stick straight to the sticky mixture. Finish by adding mouths with the black writing icing. Mark out 12–18 even sized bars in the cereal mixture with a knife and add the red icing noses and edible eyes to each bar. They should stick straight to the sticky mixture. Finish by adding mouths with the black writing icing. Leave to cool and firm up for at least 45 minutes, or overnight, then cut into bars. Leave to cool and firm up for at least 45 minutes, or overnight, then cut into bars. Recipe tips Use vegetarian or vegan marshmallows if you want them to be suitable for more dietary requirements. These crispy treats are ideal for school bake sales as they can be labelled egg, dairy and even gluten-free if you use suitable ingredients. Some puffed rice brands contain barley, so look for gluten-free brands if you need to. If you can't find edible eyes, you can make some easily using balls of white fondant icing topped with some of the black icing you use for the mouths."
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} | e1136fbdec26aa82aad6aee0e730df2890d26df5ecdf4d59c0a720e4cea6acc6 | Melandra loaf recipe
An average of 0.0 out of 5 stars from 0 ratings We named this after Melandra Castle, a Roman fort near Glossop in Derbyshire, where we had a brilliant picnic with some great local people. This fruit bread, studded with pineapple, cherries, currants and dates, is an ideal travelling companion, as it’s quite substantial. It also toasts really well. flavourless oil, for the tin600g/1lb 5oz plain flour, plus extra for dusting10g/⅓ oz fast-action dried yeast10g/⅓ oz salt50g/1¾oz soft light brown sugar50g/1¾oz currants100g/3½oz dried pineapple, finely diced100g/3½oz glacé cherries, roughly chopped100g/3½oz dates, finely chopped1 orange, grated zest only350ml/12fl oz whole milk50g/1¾oz lard, diced flavourless oil, for the tin 600g/1lb 5oz plain flour, plus extra for dusting 10g/⅓ oz fast-action dried yeast 10g/⅓ oz salt 50g/1¾oz soft light brown sugar 50g/1¾oz currants 100g/3½oz dried pineapple, finely diced 100g/3½oz glacé cherries, roughly chopped 100g/3½oz dates, finely chopped 1 orange, grated zest only 350ml/12fl oz whole milk 50g/1¾oz lard, diced 2 tbsp apricot jam or marmalade, warmed throughflaked almonds (optional) 2 tbsp apricot jam or marmalade, warmed through flaked almonds (optional) Method Line a 20cm/8in round deep cake tin with baking paper and lightly oil.Put the flour into a large bowl, add the yeast and stir thoroughly. Add the salt and sugar and stir again. Add all the dried fruit and the orange zest and mix until all the fruit is lightly coated with flour and not sticking together.Put half the milk into a saucepan, add the lard and heat gently until the lard has melted, then remove from the heat. Add the remaining milk – this should give you a tepid liquid. Gradually work the liquid into the flour mixture until you have a slightly sticky ball of dough. Cover with a damp tea towel and leave to rest for 30 minutes.Turn the dough onto a lightly floured surface and knead until smooth and elastic. Return to the bowl and cover with the tea towel again. Leave somewhere warm to rise for about 1 hour.When the dough has roughly doubled in size and quickly springs back if you press it with a finger, knead briefly to knock it back, then shape into a round and place in the cake tin. Cover again and leave for a further 40–45 minutes. Preheat the oven to 200C/180C Fan/Gas 6.When the dough is well risen, bake for 1–1¼ hours until well browned and springy to touch. Remove from the tin and while still warm, brush with the apricot jam. If using, arrange the flaked almonds around the edge. Line a 20cm/8in round deep cake tin with baking paper and lightly oil. Line a 20cm/8in round deep cake tin with baking paper and lightly oil. Put the flour into a large bowl, add the yeast and stir thoroughly. Add the salt and sugar and stir again. Add all the dried fruit and the orange zest and mix until all the fruit is lightly coated with flour and not sticking together. Put the flour into a large bowl, add the yeast and stir thoroughly. Add the salt and sugar and stir again. Add all the dried fruit and the orange zest and mix until all the fruit is lightly coated with flour and not sticking together. Put half the milk into a saucepan, add the lard and heat gently until the lard has melted, then remove from the heat. Add the remaining milk – this should give you a tepid liquid. Gradually work the liquid into the flour mixture until you have a slightly sticky ball of dough. Cover with a damp tea towel and leave to rest for 30 minutes. Put half the milk into a saucepan, add the lard and heat gently until the lard has melted, then remove from the heat. Add the remaining milk – this should give you a tepid liquid. Gradually work the liquid into the flour mixture until you have a slightly sticky ball of dough. Cover with a damp tea towel and leave to rest for 30 minutes. Turn the dough onto a lightly floured surface and knead until smooth and elastic. Return to the bowl and cover with the tea towel again. Leave somewhere warm to rise for about 1 hour. Turn the dough onto a lightly floured surface and knead until smooth and elastic. Return to the bowl and cover with the tea towel again. Leave somewhere warm to rise for about 1 hour. When the dough has roughly doubled in size and quickly springs back if you press it with a finger, knead briefly to knock it back, then shape into a round and place in the cake tin. Cover again and leave for a further 40–45 minutes. When the dough has roughly doubled in size and quickly springs back if you press it with a finger, knead briefly to knock it back, then shape into a round and place in the cake tin. Cover again and leave for a further 40–45 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. When the dough is well risen, bake for 1–1¼ hours until well browned and springy to touch. Remove from the tin and while still warm, brush with the apricot jam. If using, arrange the flaked almonds around the edge. When the dough is well risen, bake for 1–1¼ hours until well browned and springy to touch. Remove from the tin and while still warm, brush with the apricot jam. If using, arrange the flaked almonds around the edge. | {
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"title": "Melandra loaf recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings We named this after Melandra Castle, a Roman fort near Glossop in Derbyshire, where we had a brilliant picnic with some great local people. This fruit bread, studded with pineapple, cherries, currants and dates, is an ideal travelling companion, as it’s quite substantial. It also toasts really well. flavourless oil, for the tin600g/1lb 5oz plain flour, plus extra for dusting10g/⅓ oz fast-action dried yeast10g/⅓ oz salt50g/1¾oz soft light brown sugar50g/1¾oz currants100g/3½oz dried pineapple, finely diced100g/3½oz glacé cherries, roughly chopped100g/3½oz dates, finely chopped1 orange, grated zest only350ml/12fl oz whole milk50g/1¾oz lard, diced flavourless oil, for the tin 600g/1lb 5oz plain flour, plus extra for dusting 10g/⅓ oz fast-action dried yeast 10g/⅓ oz salt 50g/1¾oz soft light brown sugar 50g/1¾oz currants 100g/3½oz dried pineapple, finely diced 100g/3½oz glacé cherries, roughly chopped 100g/3½oz dates, finely chopped 1 orange, grated zest only 350ml/12fl oz whole milk 50g/1¾oz lard, diced 2 tbsp apricot jam or marmalade, warmed throughflaked almonds (optional) 2 tbsp apricot jam or marmalade, warmed through flaked almonds (optional) Method Line a 20cm/8in round deep cake tin with baking paper and lightly oil.Put the flour into a large bowl, add the yeast and stir thoroughly. Add the salt and sugar and stir again. Add all the dried fruit and the orange zest and mix until all the fruit is lightly coated with flour and not sticking together.Put half the milk into a saucepan, add the lard and heat gently until the lard has melted, then remove from the heat. Add the remaining milk – this should give you a tepid liquid. Gradually work the liquid into the flour mixture until you have a slightly sticky ball of dough. Cover with a damp tea towel and leave to rest for 30 minutes.Turn the dough onto a lightly floured surface and knead until smooth and elastic. Return to the bowl and cover with the tea towel again. Leave somewhere warm to rise for about 1 hour.When the dough has roughly doubled in size and quickly springs back if you press it with a finger, knead briefly to knock it back, then shape into a round and place in the cake tin. Cover again and leave for a further 40–45 minutes. Preheat the oven to 200C/180C Fan/Gas 6.When the dough is well risen, bake for 1–1¼ hours until well browned and springy to touch. Remove from the tin and while still warm, brush with the apricot jam. If using, arrange the flaked almonds around the edge. Line a 20cm/8in round deep cake tin with baking paper and lightly oil. Line a 20cm/8in round deep cake tin with baking paper and lightly oil. Put the flour into a large bowl, add the yeast and stir thoroughly. Add the salt and sugar and stir again. Add all the dried fruit and the orange zest and mix until all the fruit is lightly coated with flour and not sticking together. Put the flour into a large bowl, add the yeast and stir thoroughly. Add the salt and sugar and stir again. Add all the dried fruit and the orange zest and mix until all the fruit is lightly coated with flour and not sticking together. Put half the milk into a saucepan, add the lard and heat gently until the lard has melted, then remove from the heat. Add the remaining milk – this should give you a tepid liquid. Gradually work the liquid into the flour mixture until you have a slightly sticky ball of dough. Cover with a damp tea towel and leave to rest for 30 minutes. Put half the milk into a saucepan, add the lard and heat gently until the lard has melted, then remove from the heat. Add the remaining milk – this should give you a tepid liquid. Gradually work the liquid into the flour mixture until you have a slightly sticky ball of dough. Cover with a damp tea towel and leave to rest for 30 minutes. Turn the dough onto a lightly floured surface and knead until smooth and elastic. Return to the bowl and cover with the tea towel again. Leave somewhere warm to rise for about 1 hour. Turn the dough onto a lightly floured surface and knead until smooth and elastic. Return to the bowl and cover with the tea towel again. Leave somewhere warm to rise for about 1 hour. When the dough has roughly doubled in size and quickly springs back if you press it with a finger, knead briefly to knock it back, then shape into a round and place in the cake tin. Cover again and leave for a further 40–45 minutes. When the dough has roughly doubled in size and quickly springs back if you press it with a finger, knead briefly to knock it back, then shape into a round and place in the cake tin. Cover again and leave for a further 40–45 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. When the dough is well risen, bake for 1–1¼ hours until well browned and springy to touch. Remove from the tin and while still warm, brush with the apricot jam. If using, arrange the flaked almonds around the edge. When the dough is well risen, bake for 1–1¼ hours until well browned and springy to touch. Remove from the tin and while still warm, brush with the apricot jam. If using, arrange the flaked almonds around the edge."
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} | ff0ca77393ea69c6c63f28d60b45a0100656278f81112d19dd04c3968924f084 | Fried chicken po' boy recipe
An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_chicken_open_88790_16x9.jpg Nadiya’s take on the Louisiana po’ boy uses fried chicken instead of the more traditional shrimp. Topped with fresh cucumber and spicy coconut sambal, they’re a taste sensation. 6 boneless and skinless chicken thighs, roughly chopped2cm/1in piece fresh root ginger, peeled and grated4 garlic cloves, grated100ml/3½fl oz coconut milk (the thin watery part, reserve the cream)1 lemon, juice onlyvegetable oil, for deep frying125g/4½oz plain flour1½ tbsp Cajun seasoning2 tbsp coconut milk cream (from the tin above)2 tbsp chilli sauce salt and freshly ground black pepper1 large French baguette, to serve 6 boneless and skinless chicken thighs, roughly chopped 2cm/1in piece fresh root ginger, peeled and grated 4 garlic cloves, grated 100ml/3½fl oz coconut milk (the thin watery part, reserve the cream) 1 lemon, juice only vegetable oil, for deep frying 125g/4½oz plain flour 1½ tbsp Cajun seasoning 2 tbsp coconut milk cream (from the tin above) 2 tbsp chilli sauce salt and freshly ground black pepper 1 large French baguette, to serve 125g/4½oz desiccated coconut, toasted and cooled4 garlic cloves, grated1 large red chilli, roughly choppedlarge handful fresh parsley, roughly chopped1 lime, juice only 125g/4½oz desiccated coconut, toasted and cooled 4 garlic cloves, grated 1 large red chilli, roughly chopped large handful fresh parsley, roughly chopped 1 lime, juice only 1 large cucumber, cut into ribbons using a vegetable peeler½ red onion, thinly sliced½ tbsp salt flakes3 tbsp white wine vinegar1 tbsp brown sugar 1 large cucumber, cut into ribbons using a vegetable peeler ½ red onion, thinly sliced ½ tbsp salt flakes 3 tbsp white wine vinegar 1 tbsp brown sugar Method To make the chicken, put the chicken in a bowl with the ginger, garlic, coconut milk water and lemon juice. Mix well to coat, cover and marinate for 10 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix the flour and Cajun seasoning together with a large pinch of salt in a shallow bowl. Add the drained chicken, tossing to coat well.Deep-fry the chicken in batches for 7 minutes, or until cooked through and crisp. Drain on kitchen paper. Mix the coconut milk cream with the hot sauce in a bowl and set aside. To make the sambal, put the ingredients in a food processor and blend until combined. To make the salted cucumber, mix the ingredients together and set aside for 5 minutes. To serve, cut the baguette into four pieces and halve each down the middle. Spread with the hot sauce mixture, top with the chicken and cucumber and sprinkle over the sambal. To make the chicken, put the chicken in a bowl with the ginger, garlic, coconut milk water and lemon juice. Mix well to coat, cover and marinate for 10 minutes. To make the chicken, put the chicken in a bowl with the ginger, garlic, coconut milk water and lemon juice. Mix well to coat, cover and marinate for 10 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour and Cajun seasoning together with a large pinch of salt in a shallow bowl. Add the drained chicken, tossing to coat well. Mix the flour and Cajun seasoning together with a large pinch of salt in a shallow bowl. Add the drained chicken, tossing to coat well. Deep-fry the chicken in batches for 7 minutes, or until cooked through and crisp. Drain on kitchen paper. Deep-fry the chicken in batches for 7 minutes, or until cooked through and crisp. Drain on kitchen paper. Mix the coconut milk cream with the hot sauce in a bowl and set aside. Mix the coconut milk cream with the hot sauce in a bowl and set aside. To make the sambal, put the ingredients in a food processor and blend until combined. To make the sambal, put the ingredients in a food processor and blend until combined. To make the salted cucumber, mix the ingredients together and set aside for 5 minutes. To make the salted cucumber, mix the ingredients together and set aside for 5 minutes. To serve, cut the baguette into four pieces and halve each down the middle. Spread with the hot sauce mixture, top with the chicken and cucumber and sprinkle over the sambal. To serve, cut the baguette into four pieces and halve each down the middle. Spread with the hot sauce mixture, top with the chicken and cucumber and sprinkle over the sambal. | {
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"title": "Fried chicken po' boy recipe",
"content": "An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_chicken_open_88790_16x9.jpg Nadiya’s take on the Louisiana po’ boy uses fried chicken instead of the more traditional shrimp. Topped with fresh cucumber and spicy coconut sambal, they’re a taste sensation. 6 boneless and skinless chicken thighs, roughly chopped2cm/1in piece fresh root ginger, peeled and grated4 garlic cloves, grated100ml/3½fl oz coconut milk (the thin watery part, reserve the cream)1 lemon, juice onlyvegetable oil, for deep frying125g/4½oz plain flour1½ tbsp Cajun seasoning2 tbsp coconut milk cream (from the tin above)2 tbsp chilli sauce salt and freshly ground black pepper1 large French baguette, to serve 6 boneless and skinless chicken thighs, roughly chopped 2cm/1in piece fresh root ginger, peeled and grated 4 garlic cloves, grated 100ml/3½fl oz coconut milk (the thin watery part, reserve the cream) 1 lemon, juice only vegetable oil, for deep frying 125g/4½oz plain flour 1½ tbsp Cajun seasoning 2 tbsp coconut milk cream (from the tin above) 2 tbsp chilli sauce salt and freshly ground black pepper 1 large French baguette, to serve 125g/4½oz desiccated coconut, toasted and cooled4 garlic cloves, grated1 large red chilli, roughly choppedlarge handful fresh parsley, roughly chopped1 lime, juice only 125g/4½oz desiccated coconut, toasted and cooled 4 garlic cloves, grated 1 large red chilli, roughly chopped large handful fresh parsley, roughly chopped 1 lime, juice only 1 large cucumber, cut into ribbons using a vegetable peeler½ red onion, thinly sliced½ tbsp salt flakes3 tbsp white wine vinegar1 tbsp brown sugar 1 large cucumber, cut into ribbons using a vegetable peeler ½ red onion, thinly sliced ½ tbsp salt flakes 3 tbsp white wine vinegar 1 tbsp brown sugar Method To make the chicken, put the chicken in a bowl with the ginger, garlic, coconut milk water and lemon juice. Mix well to coat, cover and marinate for 10 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix the flour and Cajun seasoning together with a large pinch of salt in a shallow bowl. Add the drained chicken, tossing to coat well.Deep-fry the chicken in batches for 7 minutes, or until cooked through and crisp. Drain on kitchen paper. Mix the coconut milk cream with the hot sauce in a bowl and set aside. To make the sambal, put the ingredients in a food processor and blend until combined. To make the salted cucumber, mix the ingredients together and set aside for 5 minutes. To serve, cut the baguette into four pieces and halve each down the middle. Spread with the hot sauce mixture, top with the chicken and cucumber and sprinkle over the sambal. To make the chicken, put the chicken in a bowl with the ginger, garlic, coconut milk water and lemon juice. Mix well to coat, cover and marinate for 10 minutes. To make the chicken, put the chicken in a bowl with the ginger, garlic, coconut milk water and lemon juice. Mix well to coat, cover and marinate for 10 minutes. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour and Cajun seasoning together with a large pinch of salt in a shallow bowl. Add the drained chicken, tossing to coat well. Mix the flour and Cajun seasoning together with a large pinch of salt in a shallow bowl. Add the drained chicken, tossing to coat well. Deep-fry the chicken in batches for 7 minutes, or until cooked through and crisp. Drain on kitchen paper. Deep-fry the chicken in batches for 7 minutes, or until cooked through and crisp. Drain on kitchen paper. Mix the coconut milk cream with the hot sauce in a bowl and set aside. Mix the coconut milk cream with the hot sauce in a bowl and set aside. To make the sambal, put the ingredients in a food processor and blend until combined. To make the sambal, put the ingredients in a food processor and blend until combined. To make the salted cucumber, mix the ingredients together and set aside for 5 minutes. To make the salted cucumber, mix the ingredients together and set aside for 5 minutes. To serve, cut the baguette into four pieces and halve each down the middle. Spread with the hot sauce mixture, top with the chicken and cucumber and sprinkle over the sambal. To serve, cut the baguette into four pieces and halve each down the middle. Spread with the hot sauce mixture, top with the chicken and cucumber and sprinkle over the sambal."
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} | eb1e176a3cf8a576cd43125d425f1095fa4c0c87d7c62c88b101de2a9ae333b7 | Catfish gumbo with okra fries recipe
An average of 3.5 out of 5 stars from 6 ratings Nadiya gives this classic Louisianan stew a twist, using catfish instead of the more traditional meat or shellfish. Try serving with baked sweet potatoes. 2 tsp garlic granules2 tsp onion granules2 tsp dried oregano2 tsp cayenne pepper1 tsp ground paprika 2 tsp garlic granules 2 tsp onion granules 2 tsp dried oregano 2 tsp cayenne pepper 1 tsp ground paprika 4 catfish steaks (around 225g/8oz each), skinned 2 onions, 1 grated and 1 finely chopped 2 lemons, juice only1½ tbsp ground turmeric50ml/2fl oz vegetable oil1 red pepper, seeds removed, roughly chopped1 yellow pepper, seeds removed, roughly chopped1 orange pepper, seeds removed, roughly chopped4 sticks of celery, trimmed and roughly chopped2 sprigs thyme2 bay leaves25g/1oz butter30g/1oz plain flour250ml/9fl oz vegetable, chicken or fish stock 400g tin chopped tomatoes300g/10½oz okra, trimmed and cut into 3cm/1in piecesfresh coriander, to serve 4 catfish steaks (around 225g/8oz each), skinned 2 onions, 1 grated and 1 finely chopped 2 lemons, juice only 1½ tbsp ground turmeric 50ml/2fl oz vegetable oil 1 red pepper, seeds removed, roughly chopped 1 yellow pepper, seeds removed, roughly chopped 1 orange pepper, seeds removed, roughly chopped 4 sticks of celery, trimmed and roughly chopped 2 sprigs thyme 2 bay leaves 25g/1oz butter 30g/1oz plain flour 250ml/9fl oz vegetable, chicken or fish stock 400g tin chopped tomatoes 300g/10½oz okra, trimmed and cut into 3cm/1in pieces fresh coriander, to serve vegetable oil, for deep-frying frying1 free-range egg white150g/5½oz rice flour200g/7oz okra, trimmed and sliced in quarters lengthwayssalt vegetable oil, for deep-frying frying 1 free-range egg white 150g/5½oz rice flour 200g/7oz okra, trimmed and sliced in quarters lengthways salt Method To make the Cajun spice mix, put everything small bowl, mix and set aside. Place the catfish in a bowl and add the grated onion, along with a squeeze of lemon and the turmeric. Mix well to coat. Heat the splash of the oil in a large, wide casserole dish and fry the chopped onion, along with the peppers, celery, thyme and bay for 5 minutes. Reserve the rest of the oil. Add 3 heaped teaspoons of the Cajun spice mix and fry for another 2 minutes, then remove the vegetables to a plate. Add the butter and 25ml/1fl oz of the oil into the same pan, when melted, toss in the flour and mix well. Cook over a medium heat for about 8 minutes, stirring constantly until dark brown and nutty. Reduce the heat and gradually add the stock, stirring constantly. Add the chopped tomatoes, the cooked vegetables and the okra. Stir to combine and then turn off the heat. Heat the remaining oil in a frying pan and gently lay the catfish in, laying the grated onion on top of the fillets. Fry for about 4 minutes on each side, then place on top of the gumbo, put a lid on and place over a low heat for 10 minutes. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Lightly whisk the egg whites until frothy and shake the rice flour out onto a plate. When the oil is hot, take each sliced okra piece and dip into the egg white. Toss in the rice flour and then fry in the hot oil for about 3 minutes, until crisp. Drain on kitchen paper and season with salt as soon as they come out of the oil.Finish the gumbo with a good squeeze of lemon and a generous amount of chopped coriander. To make the Cajun spice mix, put everything small bowl, mix and set aside. To make the Cajun spice mix, put everything small bowl, mix and set aside. Place the catfish in a bowl and add the grated onion, along with a squeeze of lemon and the turmeric. Mix well to coat. Place the catfish in a bowl and add the grated onion, along with a squeeze of lemon and the turmeric. Mix well to coat. Heat the splash of the oil in a large, wide casserole dish and fry the chopped onion, along with the peppers, celery, thyme and bay for 5 minutes. Reserve the rest of the oil. Add 3 heaped teaspoons of the Cajun spice mix and fry for another 2 minutes, then remove the vegetables to a plate. Heat the splash of the oil in a large, wide casserole dish and fry the chopped onion, along with the peppers, celery, thyme and bay for 5 minutes. Reserve the rest of the oil. Add 3 heaped teaspoons of the Cajun spice mix and fry for another 2 minutes, then remove the vegetables to a plate. Add the butter and 25ml/1fl oz of the oil into the same pan, when melted, toss in the flour and mix well. Cook over a medium heat for about 8 minutes, stirring constantly until dark brown and nutty. Reduce the heat and gradually add the stock, stirring constantly. Add the chopped tomatoes, the cooked vegetables and the okra. Stir to combine and then turn off the heat. Add the butter and 25ml/1fl oz of the oil into the same pan, when melted, toss in the flour and mix well. Cook over a medium heat for about 8 minutes, stirring constantly until dark brown and nutty. Reduce the heat and gradually add the stock, stirring constantly. Add the chopped tomatoes, the cooked vegetables and the okra. Stir to combine and then turn off the heat. Heat the remaining oil in a frying pan and gently lay the catfish in, laying the grated onion on top of the fillets. Fry for about 4 minutes on each side, then place on top of the gumbo, put a lid on and place over a low heat for 10 minutes. Heat the remaining oil in a frying pan and gently lay the catfish in, laying the grated onion on top of the fillets. Fry for about 4 minutes on each side, then place on top of the gumbo, put a lid on and place over a low heat for 10 minutes. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Lightly whisk the egg whites until frothy and shake the rice flour out onto a plate. When the oil is hot, take each sliced okra piece and dip into the egg white. Toss in the rice flour and then fry in the hot oil for about 3 minutes, until crisp. Drain on kitchen paper and season with salt as soon as they come out of the oil. Lightly whisk the egg whites until frothy and shake the rice flour out onto a plate. When the oil is hot, take each sliced okra piece and dip into the egg white. Toss in the rice flour and then fry in the hot oil for about 3 minutes, until crisp. Drain on kitchen paper and season with salt as soon as they come out of the oil. Finish the gumbo with a good squeeze of lemon and a generous amount of chopped coriander. Finish the gumbo with a good squeeze of lemon and a generous amount of chopped coriander. | {
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"title": "Catfish gumbo with okra fries recipe",
"content": "An average of 3.5 out of 5 stars from 6 ratings Nadiya gives this classic Louisianan stew a twist, using catfish instead of the more traditional meat or shellfish. Try serving with baked sweet potatoes. 2 tsp garlic granules2 tsp onion granules2 tsp dried oregano2 tsp cayenne pepper1 tsp ground paprika 2 tsp garlic granules 2 tsp onion granules 2 tsp dried oregano 2 tsp cayenne pepper 1 tsp ground paprika 4 catfish steaks (around 225g/8oz each), skinned 2 onions, 1 grated and 1 finely chopped 2 lemons, juice only1½ tbsp ground turmeric50ml/2fl oz vegetable oil1 red pepper, seeds removed, roughly chopped1 yellow pepper, seeds removed, roughly chopped1 orange pepper, seeds removed, roughly chopped4 sticks of celery, trimmed and roughly chopped2 sprigs thyme2 bay leaves25g/1oz butter30g/1oz plain flour250ml/9fl oz vegetable, chicken or fish stock 400g tin chopped tomatoes300g/10½oz okra, trimmed and cut into 3cm/1in piecesfresh coriander, to serve 4 catfish steaks (around 225g/8oz each), skinned 2 onions, 1 grated and 1 finely chopped 2 lemons, juice only 1½ tbsp ground turmeric 50ml/2fl oz vegetable oil 1 red pepper, seeds removed, roughly chopped 1 yellow pepper, seeds removed, roughly chopped 1 orange pepper, seeds removed, roughly chopped 4 sticks of celery, trimmed and roughly chopped 2 sprigs thyme 2 bay leaves 25g/1oz butter 30g/1oz plain flour 250ml/9fl oz vegetable, chicken or fish stock 400g tin chopped tomatoes 300g/10½oz okra, trimmed and cut into 3cm/1in pieces fresh coriander, to serve vegetable oil, for deep-frying frying1 free-range egg white150g/5½oz rice flour200g/7oz okra, trimmed and sliced in quarters lengthwayssalt vegetable oil, for deep-frying frying 1 free-range egg white 150g/5½oz rice flour 200g/7oz okra, trimmed and sliced in quarters lengthways salt Method To make the Cajun spice mix, put everything small bowl, mix and set aside. Place the catfish in a bowl and add the grated onion, along with a squeeze of lemon and the turmeric. Mix well to coat. Heat the splash of the oil in a large, wide casserole dish and fry the chopped onion, along with the peppers, celery, thyme and bay for 5 minutes. Reserve the rest of the oil. Add 3 heaped teaspoons of the Cajun spice mix and fry for another 2 minutes, then remove the vegetables to a plate. Add the butter and 25ml/1fl oz of the oil into the same pan, when melted, toss in the flour and mix well. Cook over a medium heat for about 8 minutes, stirring constantly until dark brown and nutty. Reduce the heat and gradually add the stock, stirring constantly. Add the chopped tomatoes, the cooked vegetables and the okra. Stir to combine and then turn off the heat. Heat the remaining oil in a frying pan and gently lay the catfish in, laying the grated onion on top of the fillets. Fry for about 4 minutes on each side, then place on top of the gumbo, put a lid on and place over a low heat for 10 minutes. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Lightly whisk the egg whites until frothy and shake the rice flour out onto a plate. When the oil is hot, take each sliced okra piece and dip into the egg white. Toss in the rice flour and then fry in the hot oil for about 3 minutes, until crisp. Drain on kitchen paper and season with salt as soon as they come out of the oil.Finish the gumbo with a good squeeze of lemon and a generous amount of chopped coriander. To make the Cajun spice mix, put everything small bowl, mix and set aside. To make the Cajun spice mix, put everything small bowl, mix and set aside. Place the catfish in a bowl and add the grated onion, along with a squeeze of lemon and the turmeric. Mix well to coat. Place the catfish in a bowl and add the grated onion, along with a squeeze of lemon and the turmeric. Mix well to coat. Heat the splash of the oil in a large, wide casserole dish and fry the chopped onion, along with the peppers, celery, thyme and bay for 5 minutes. Reserve the rest of the oil. Add 3 heaped teaspoons of the Cajun spice mix and fry for another 2 minutes, then remove the vegetables to a plate. Heat the splash of the oil in a large, wide casserole dish and fry the chopped onion, along with the peppers, celery, thyme and bay for 5 minutes. Reserve the rest of the oil. Add 3 heaped teaspoons of the Cajun spice mix and fry for another 2 minutes, then remove the vegetables to a plate. Add the butter and 25ml/1fl oz of the oil into the same pan, when melted, toss in the flour and mix well. Cook over a medium heat for about 8 minutes, stirring constantly until dark brown and nutty. Reduce the heat and gradually add the stock, stirring constantly. Add the chopped tomatoes, the cooked vegetables and the okra. Stir to combine and then turn off the heat. Add the butter and 25ml/1fl oz of the oil into the same pan, when melted, toss in the flour and mix well. Cook over a medium heat for about 8 minutes, stirring constantly until dark brown and nutty. Reduce the heat and gradually add the stock, stirring constantly. Add the chopped tomatoes, the cooked vegetables and the okra. Stir to combine and then turn off the heat. Heat the remaining oil in a frying pan and gently lay the catfish in, laying the grated onion on top of the fillets. Fry for about 4 minutes on each side, then place on top of the gumbo, put a lid on and place over a low heat for 10 minutes. Heat the remaining oil in a frying pan and gently lay the catfish in, laying the grated onion on top of the fillets. Fry for about 4 minutes on each side, then place on top of the gumbo, put a lid on and place over a low heat for 10 minutes. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 170C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Lightly whisk the egg whites until frothy and shake the rice flour out onto a plate. When the oil is hot, take each sliced okra piece and dip into the egg white. Toss in the rice flour and then fry in the hot oil for about 3 minutes, until crisp. Drain on kitchen paper and season with salt as soon as they come out of the oil. Lightly whisk the egg whites until frothy and shake the rice flour out onto a plate. When the oil is hot, take each sliced okra piece and dip into the egg white. Toss in the rice flour and then fry in the hot oil for about 3 minutes, until crisp. Drain on kitchen paper and season with salt as soon as they come out of the oil. Finish the gumbo with a good squeeze of lemon and a generous amount of chopped coriander. Finish the gumbo with a good squeeze of lemon and a generous amount of chopped coriander."
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} | b9edc901d556b558e3798da5af4a167c280ec6e1cb50cedc489f7c4d3159cd5d | Staffordshire oatcakes recipe
An average of 4.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/staffordshireoatcake_92371_16x9.jpg Staffordshire oatcakes are wholemeal oat pancakes. Here they are filled with bacon, mushrooms and melted cheese. This makes a big batch – ideal for when you have guests, but the cooked oatcakes also freeze beautifully. 225g/8oz fine oatmeal100g/3½oz wholemeal flour100g/3½oz plain flour1 tsp quick-action yeastpinch salt1 tbsp baking powder4 tbsp vegetable oil12 rashers streaky bacon1 tbsp olive oil150g/5¼oz chestnut mushrooms, cut in half300g/10½oz mature cheddar cheese, grated 225g/8oz fine oatmeal 100g/3½oz wholemeal flour 100g/3½oz plain flour 1 tsp quick-action yeast pinch salt 1 tbsp baking powder 4 tbsp vegetable oil 12 rashers streaky bacon 1 tbsp olive oil 150g/5¼oz chestnut mushrooms, cut in half 300g/10½oz mature cheddar cheese, grated Method Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place). Once ready to cook the batter, whisk in the baking powder until well combined. Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides.Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm.Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm.When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately. Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place). Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place). Once ready to cook the batter, whisk in the baking powder until well combined. Once ready to cook the batter, whisk in the baking powder until well combined. Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm. Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm. Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm. Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm. Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm. Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm. When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately. When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately. Recipe tips To freeze the oatcakes, cook them up to and including step 4. Stack them with layers of greaseproof paper or non-stick baking paper between each pancake, then wrap well in two layers of cling film. They will keep for 4–6 months and can be defrosted invidually at room temperature. You can also serve the Staffordshire oatcakes as part of a proper cooked breakfast. | {
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"title": "Staffordshire oatcakes recipe",
"content": "An average of 4.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/staffordshireoatcake_92371_16x9.jpg Staffordshire oatcakes are wholemeal oat pancakes. Here they are filled with bacon, mushrooms and melted cheese. This makes a big batch – ideal for when you have guests, but the cooked oatcakes also freeze beautifully. 225g/8oz fine oatmeal100g/3½oz wholemeal flour100g/3½oz plain flour1 tsp quick-action yeastpinch salt1 tbsp baking powder4 tbsp vegetable oil12 rashers streaky bacon1 tbsp olive oil150g/5¼oz chestnut mushrooms, cut in half300g/10½oz mature cheddar cheese, grated 225g/8oz fine oatmeal 100g/3½oz wholemeal flour 100g/3½oz plain flour 1 tsp quick-action yeast pinch salt 1 tbsp baking powder 4 tbsp vegetable oil 12 rashers streaky bacon 1 tbsp olive oil 150g/5¼oz chestnut mushrooms, cut in half 300g/10½oz mature cheddar cheese, grated Method Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place). Once ready to cook the batter, whisk in the baking powder until well combined. Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides.Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm.Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm.Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm.When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately. Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place). Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add 825ml/1 pint 10fl oz waterwater in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3–4 hours (or up to 8 hours in a cool place). Once ready to cook the batter, whisk in the baking powder until well combined. Once ready to cook the batter, whisk in the baking powder until well combined. Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. Heat a teaspoon of vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1–2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm. Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the cooking process with the remaining batter mixture, to make about 12 oatcakes. Stack them on top of each other, separated by greaseproof paper, and keep warm. Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm. Preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3–4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm. Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm. Heat the olive oil in a separate frying pan over a medium heat. Add the mushrooms and fry for 3–4 minutes, or until golden-brown and cooked through. Set aside and keep warm. When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately. When ready to serve, heat a frying pan over a medium heat. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place the bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute, or until the cheese has fully melted. Repeat the process with the remaining oatcakes. Serve immediately. Recipe tips To freeze the oatcakes, cook them up to and including step 4. Stack them with layers of greaseproof paper or non-stick baking paper between each pancake, then wrap well in two layers of cling film. They will keep for 4–6 months and can be defrosted invidually at room temperature. You can also serve the Staffordshire oatcakes as part of a proper cooked breakfast."
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} | ffbd6931f61e3a855632028d139b8f94777f40065dd8fcad5aabd20ae76f0572 | Fried chicken and waffles recipe
For the fried chicken, put the chicken in a bowl or shallow dish and pour over the buttermilk and Worcestershire sauce. Toss the chicken in the buttermilk mixture, cover with cling film and allow to marinate in the fridge for at least 2 hours and up to 4 hours before cooking. When you are ready to cook, put the plain flour in a large, shallow dish. Add the salt, paprika, cayenne pepper, black pepper, thyme and oregano. Mix all the dry ingredients thoroughly. Preheat the oven to 180C/160C Fan/Gas 4. Pour the oil into a large saucepan or deep frying pan and set over a medium high heat. Place a thermometer in the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep fat fryer. Take each a piece of chicken with tongs and shake lightly to remove any excess buttermilk. Drop it into the flour. Turn until well coated, then remove with tongs and put on a plate. Repeat with the rest of the chicken. When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time, cook for 2-3 minutes on each side, or until brown and crisp. Allowing the oil to return to the right temperature between batches will help ensure your chicken is light and crisp.Take the cooked chicken out of the pan with clean tongs (not the tongs that have been used for raw chicken). Put on a baking tray lined with kitchen roll to help soak up any excess oil. Scoop out any stray pieces of batter from the oil with a slotted spoon.Transfer the fried chicken to a rack and put on a baking tray. Bake in the oven for 15 minutes, or until cooked through.For the waffles, put the butter in a small saucepan and melt over a low heat. Preheat a waffle maker to its second highest setting, greasing with a little oil according to the manufacturer’s instructions.Mix the flour, cornflour, baking powder, sugar and a good pinch of fine salt in a bowl and make a well in the centre. Whisk the egg with the milk and melted butter in a jug with a metal whisk until smooth. Gradually whisk the milk and egg mixture into the flour until just combined. Pour into the jug and leave to stand for 10 minutes.Pour just enough of the batter into the waffle maker to fill each plate and quickly smooth the surface with a palatte knife or spatula. Close the lid and cook the waffles for 4-5 minutes, or until well risen, crisp and brown. Lift carefully out of the waffle maker with tongs and keep warm while the remaining waffles are cooked.Once cooked, drain the chicken well on more kitchen roll and serve hot with the waffles, maple syrup and a knob of butter, if you like. For the fried chicken, put the chicken in a bowl or shallow dish and pour over the buttermilk and Worcestershire sauce. Toss the chicken in the buttermilk mixture, cover with cling film and allow to marinate in the fridge for at least 2 hours and up to 4 hours before cooking. For the fried chicken, put the chicken in a bowl or shallow dish and pour over the buttermilk and Worcestershire sauce. Toss the chicken in the buttermilk mixture, cover with cling film and allow to marinate in the fridge for at least 2 hours and up to 4 hours before cooking. When you are ready to cook, put the plain flour in a large, shallow dish. Add the salt, paprika, cayenne pepper, black pepper, thyme and oregano. Mix all the dry ingredients thoroughly. Preheat the oven to 180C/160C Fan/Gas 4. When you are ready to cook, put the plain flour in a large, shallow dish. Add the salt, paprika, cayenne pepper, black pepper, thyme and oregano. Mix all the dry ingredients thoroughly. Preheat the oven to 180C/160C Fan/Gas 4. Pour the oil into a large saucepan or deep frying pan and set over a medium high heat. Place a thermometer in the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep fat fryer. Pour the oil into a large saucepan or deep frying pan and set over a medium high heat. Place a thermometer in the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep fat fryer. Take each a piece of chicken with tongs and shake lightly to remove any excess buttermilk. Drop it into the flour. Turn until well coated, then remove with tongs and put on a plate. Repeat with the rest of the chicken. When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time, cook for 2-3 minutes on each side, or until brown and crisp. Allowing the oil to return to the right temperature between batches will help ensure your chicken is light and crisp. Take each a piece of chicken with tongs and shake lightly to remove any excess buttermilk. Drop it into the flour. Turn until well coated, then remove with tongs and put on a plate. Repeat with the rest of the chicken. When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time, cook for 2-3 minutes on each side, or until brown and crisp. Allowing the oil to return to the right temperature between batches will help ensure your chicken is light and crisp. Take the cooked chicken out of the pan with clean tongs (not the tongs that have been used for raw chicken). Put on a baking tray lined with kitchen roll to help soak up any excess oil. Scoop out any stray pieces of batter from the oil with a slotted spoon. Take the cooked chicken out of the pan with clean tongs (not the tongs that have been used for raw chicken). Put on a baking tray lined with kitchen roll to help soak up any excess oil. Scoop out any stray pieces of batter from the oil with a slotted spoon. Transfer the fried chicken to a rack and put on a baking tray. Bake in the oven for 15 minutes, or until cooked through. Transfer the fried chicken to a rack and put on a baking tray. Bake in the oven for 15 minutes, or until cooked through. For the waffles, put the butter in a small saucepan and melt over a low heat. Preheat a waffle maker to its second highest setting, greasing with a little oil according to the manufacturer’s instructions. For the waffles, put the butter in a small saucepan and melt over a low heat. Preheat a waffle maker to its second highest setting, greasing with a little oil according to the manufacturer’s instructions. Mix the flour, cornflour, baking powder, sugar and a good pinch of fine salt in a bowl and make a well in the centre. Whisk the egg with the milk and melted butter in a jug with a metal whisk until smooth. Gradually whisk the milk and egg mixture into the flour until just combined. Pour into the jug and leave to stand for 10 minutes. Mix the flour, cornflour, baking powder, sugar and a good pinch of fine salt in a bowl and make a well in the centre. Whisk the egg with the milk and melted butter in a jug with a metal whisk until smooth. Gradually whisk the milk and egg mixture into the flour until just combined. Pour into the jug and leave to stand for 10 minutes. Pour just enough of the batter into the waffle maker to fill each plate and quickly smooth the surface with a palatte knife or spatula. Close the lid and cook the waffles for 4-5 minutes, or until well risen, crisp and brown. Lift carefully out of the waffle maker with tongs and keep warm while the remaining waffles are cooked. Pour just enough of the batter into the waffle maker to fill each plate and quickly smooth the surface with a palatte knife or spatula. Close the lid and cook the waffles for 4-5 minutes, or until well risen, crisp and brown. Lift carefully out of the waffle maker with tongs and keep warm while the remaining waffles are cooked. Once cooked, drain the chicken well on more kitchen roll and serve hot with the waffles, maple syrup and a knob of butter, if you like. Once cooked, drain the chicken well on more kitchen roll and serve hot with the waffles, maple syrup and a knob of butter, if you like. | {
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"content": "For the fried chicken, put the chicken in a bowl or shallow dish and pour over the buttermilk and Worcestershire sauce. Toss the chicken in the buttermilk mixture, cover with cling film and allow to marinate in the fridge for at least 2 hours and up to 4 hours before cooking. When you are ready to cook, put the plain flour in a large, shallow dish. Add the salt, paprika, cayenne pepper, black pepper, thyme and oregano. Mix all the dry ingredients thoroughly. Preheat the oven to 180C/160C Fan/Gas 4. Pour the oil into a large saucepan or deep frying pan and set over a medium high heat. Place a thermometer in the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep fat fryer. Take each a piece of chicken with tongs and shake lightly to remove any excess buttermilk. Drop it into the flour. Turn until well coated, then remove with tongs and put on a plate. Repeat with the rest of the chicken. When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time, cook for 2-3 minutes on each side, or until brown and crisp. Allowing the oil to return to the right temperature between batches will help ensure your chicken is light and crisp.Take the cooked chicken out of the pan with clean tongs (not the tongs that have been used for raw chicken). Put on a baking tray lined with kitchen roll to help soak up any excess oil. Scoop out any stray pieces of batter from the oil with a slotted spoon.Transfer the fried chicken to a rack and put on a baking tray. Bake in the oven for 15 minutes, or until cooked through.For the waffles, put the butter in a small saucepan and melt over a low heat. Preheat a waffle maker to its second highest setting, greasing with a little oil according to the manufacturer’s instructions.Mix the flour, cornflour, baking powder, sugar and a good pinch of fine salt in a bowl and make a well in the centre. Whisk the egg with the milk and melted butter in a jug with a metal whisk until smooth. Gradually whisk the milk and egg mixture into the flour until just combined. Pour into the jug and leave to stand for 10 minutes.Pour just enough of the batter into the waffle maker to fill each plate and quickly smooth the surface with a palatte knife or spatula. Close the lid and cook the waffles for 4-5 minutes, or until well risen, crisp and brown. Lift carefully out of the waffle maker with tongs and keep warm while the remaining waffles are cooked.Once cooked, drain the chicken well on more kitchen roll and serve hot with the waffles, maple syrup and a knob of butter, if you like. For the fried chicken, put the chicken in a bowl or shallow dish and pour over the buttermilk and Worcestershire sauce. Toss the chicken in the buttermilk mixture, cover with cling film and allow to marinate in the fridge for at least 2 hours and up to 4 hours before cooking. For the fried chicken, put the chicken in a bowl or shallow dish and pour over the buttermilk and Worcestershire sauce. Toss the chicken in the buttermilk mixture, cover with cling film and allow to marinate in the fridge for at least 2 hours and up to 4 hours before cooking. When you are ready to cook, put the plain flour in a large, shallow dish. Add the salt, paprika, cayenne pepper, black pepper, thyme and oregano. Mix all the dry ingredients thoroughly. Preheat the oven to 180C/160C Fan/Gas 4. When you are ready to cook, put the plain flour in a large, shallow dish. Add the salt, paprika, cayenne pepper, black pepper, thyme and oregano. Mix all the dry ingredients thoroughly. Preheat the oven to 180C/160C Fan/Gas 4. Pour the oil into a large saucepan or deep frying pan and set over a medium high heat. Place a thermometer in the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep fat fryer. Pour the oil into a large saucepan or deep frying pan and set over a medium high heat. Place a thermometer in the oil and heat to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep fat fryer. Take each a piece of chicken with tongs and shake lightly to remove any excess buttermilk. Drop it into the flour. Turn until well coated, then remove with tongs and put on a plate. Repeat with the rest of the chicken. When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time, cook for 2-3 minutes on each side, or until brown and crisp. Allowing the oil to return to the right temperature between batches will help ensure your chicken is light and crisp. Take each a piece of chicken with tongs and shake lightly to remove any excess buttermilk. Drop it into the flour. Turn until well coated, then remove with tongs and put on a plate. Repeat with the rest of the chicken. When the oil has reached the right temperature, very carefully lower the chicken pieces into the oil. Cook in batches of 3 or 4 pieces at a time, cook for 2-3 minutes on each side, or until brown and crisp. Allowing the oil to return to the right temperature between batches will help ensure your chicken is light and crisp. Take the cooked chicken out of the pan with clean tongs (not the tongs that have been used for raw chicken). Put on a baking tray lined with kitchen roll to help soak up any excess oil. Scoop out any stray pieces of batter from the oil with a slotted spoon. Take the cooked chicken out of the pan with clean tongs (not the tongs that have been used for raw chicken). Put on a baking tray lined with kitchen roll to help soak up any excess oil. Scoop out any stray pieces of batter from the oil with a slotted spoon. Transfer the fried chicken to a rack and put on a baking tray. Bake in the oven for 15 minutes, or until cooked through. Transfer the fried chicken to a rack and put on a baking tray. Bake in the oven for 15 minutes, or until cooked through. For the waffles, put the butter in a small saucepan and melt over a low heat. Preheat a waffle maker to its second highest setting, greasing with a little oil according to the manufacturer’s instructions. For the waffles, put the butter in a small saucepan and melt over a low heat. Preheat a waffle maker to its second highest setting, greasing with a little oil according to the manufacturer’s instructions. Mix the flour, cornflour, baking powder, sugar and a good pinch of fine salt in a bowl and make a well in the centre. Whisk the egg with the milk and melted butter in a jug with a metal whisk until smooth. Gradually whisk the milk and egg mixture into the flour until just combined. Pour into the jug and leave to stand for 10 minutes. Mix the flour, cornflour, baking powder, sugar and a good pinch of fine salt in a bowl and make a well in the centre. Whisk the egg with the milk and melted butter in a jug with a metal whisk until smooth. Gradually whisk the milk and egg mixture into the flour until just combined. Pour into the jug and leave to stand for 10 minutes. Pour just enough of the batter into the waffle maker to fill each plate and quickly smooth the surface with a palatte knife or spatula. Close the lid and cook the waffles for 4-5 minutes, or until well risen, crisp and brown. Lift carefully out of the waffle maker with tongs and keep warm while the remaining waffles are cooked. Pour just enough of the batter into the waffle maker to fill each plate and quickly smooth the surface with a palatte knife or spatula. Close the lid and cook the waffles for 4-5 minutes, or until well risen, crisp and brown. Lift carefully out of the waffle maker with tongs and keep warm while the remaining waffles are cooked. Once cooked, drain the chicken well on more kitchen roll and serve hot with the waffles, maple syrup and a knob of butter, if you like. Once cooked, drain the chicken well on more kitchen roll and serve hot with the waffles, maple syrup and a knob of butter, if you like."
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} | ca80a12936f1a99ed4a118f9c208bc42269b0bd36eb5838a761ca7c562bb9863 | Healthy chicken goujons recipe
An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickengoujons_82608_16x9.jpg Homemade chicken goujons are a healthy alternative to the freezer staple, and this easy recipe is great for kids' parties! 125g/4½oz fresh fine breadcrumbs½ tsp cayenne pepper (optional)salt and pepper, to taste4 boneless and skinless chicken breasts, cut into strips50g/2oz plain flour3 medium free-range eggs, beaten2 tbsp vegetable oil 125g/4½oz fresh fine breadcrumbs ½ tsp cayenne pepper (optional) salt and pepper, to taste 4 boneless and skinless chicken breasts, cut into strips 50g/2oz plain flour 3 medium free-range eggs, beaten 2 tbsp vegetable oil Method Preheat the oven to 190C/375F/Gas 5. Oil two baking trays with vegetable oil.Mix the breadcrumbs, cayenne pepper in a shallow bowl. Season, to taste, with salt and freshly ground black pepper. Place the flour in another shallow bowl.Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the breadcrumbs. Shake off the excess and lay the chicken goujons on the oiled baking tray. (The process is easier if you keep one hand clean of egg for dipping the chicken in the flour and breadcrumbs.)Drizzle the goujons all over with more of the vegetable oil. Bake in the oven for 20-30 minutes, turning once. Remove from the oven when completely cooked through and golden-brown all over.Serve the goujons with ketchup, barbecue sauce or in a soft white roll. Preheat the oven to 190C/375F/Gas 5. Oil two baking trays with vegetable oil. Preheat the oven to 190C/375F/Gas 5. Oil two baking trays with vegetable oil. Mix the breadcrumbs, cayenne pepper in a shallow bowl. Season, to taste, with salt and freshly ground black pepper. Place the flour in another shallow bowl. Mix the breadcrumbs, cayenne pepper in a shallow bowl. Season, to taste, with salt and freshly ground black pepper. Place the flour in another shallow bowl. Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the breadcrumbs. Shake off the excess and lay the chicken goujons on the oiled baking tray. (The process is easier if you keep one hand clean of egg for dipping the chicken in the flour and breadcrumbs.) Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the breadcrumbs. Shake off the excess and lay the chicken goujons on the oiled baking tray. (The process is easier if you keep one hand clean of egg for dipping the chicken in the flour and breadcrumbs.) Drizzle the goujons all over with more of the vegetable oil. Bake in the oven for 20-30 minutes, turning once. Remove from the oven when completely cooked through and golden-brown all over. Drizzle the goujons all over with more of the vegetable oil. Bake in the oven for 20-30 minutes, turning once. Remove from the oven when completely cooked through and golden-brown all over. Serve the goujons with ketchup, barbecue sauce or in a soft white roll. Serve the goujons with ketchup, barbecue sauce or in a soft white roll. Recipe tips If you have spray oil, use it to spray the goujons on both sides to get a really crispy finish without loads of extra oil. | {
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"content": "An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickengoujons_82608_16x9.jpg Homemade chicken goujons are a healthy alternative to the freezer staple, and this easy recipe is great for kids' parties! 125g/4½oz fresh fine breadcrumbs½ tsp cayenne pepper (optional)salt and pepper, to taste4 boneless and skinless chicken breasts, cut into strips50g/2oz plain flour3 medium free-range eggs, beaten2 tbsp vegetable oil 125g/4½oz fresh fine breadcrumbs ½ tsp cayenne pepper (optional) salt and pepper, to taste 4 boneless and skinless chicken breasts, cut into strips 50g/2oz plain flour 3 medium free-range eggs, beaten 2 tbsp vegetable oil Method Preheat the oven to 190C/375F/Gas 5. Oil two baking trays with vegetable oil.Mix the breadcrumbs, cayenne pepper in a shallow bowl. Season, to taste, with salt and freshly ground black pepper. Place the flour in another shallow bowl.Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the breadcrumbs. Shake off the excess and lay the chicken goujons on the oiled baking tray. (The process is easier if you keep one hand clean of egg for dipping the chicken in the flour and breadcrumbs.)Drizzle the goujons all over with more of the vegetable oil. Bake in the oven for 20-30 minutes, turning once. Remove from the oven when completely cooked through and golden-brown all over.Serve the goujons with ketchup, barbecue sauce or in a soft white roll. Preheat the oven to 190C/375F/Gas 5. Oil two baking trays with vegetable oil. Preheat the oven to 190C/375F/Gas 5. Oil two baking trays with vegetable oil. Mix the breadcrumbs, cayenne pepper in a shallow bowl. Season, to taste, with salt and freshly ground black pepper. Place the flour in another shallow bowl. Mix the breadcrumbs, cayenne pepper in a shallow bowl. Season, to taste, with salt and freshly ground black pepper. Place the flour in another shallow bowl. Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the breadcrumbs. Shake off the excess and lay the chicken goujons on the oiled baking tray. (The process is easier if you keep one hand clean of egg for dipping the chicken in the flour and breadcrumbs.) Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the breadcrumbs. Shake off the excess and lay the chicken goujons on the oiled baking tray. (The process is easier if you keep one hand clean of egg for dipping the chicken in the flour and breadcrumbs.) Drizzle the goujons all over with more of the vegetable oil. Bake in the oven for 20-30 minutes, turning once. Remove from the oven when completely cooked through and golden-brown all over. Drizzle the goujons all over with more of the vegetable oil. Bake in the oven for 20-30 minutes, turning once. Remove from the oven when completely cooked through and golden-brown all over. Serve the goujons with ketchup, barbecue sauce or in a soft white roll. Serve the goujons with ketchup, barbecue sauce or in a soft white roll. Recipe tips If you have spray oil, use it to spray the goujons on both sides to get a really crispy finish without loads of extra oil."
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} | a6d5551b195cd55970331ec1bfbf2762e20627d59a1f3e7ad2cf3c7bf72abea6 | Steamed vegetables with tahini and yoghurt recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_vegetables_with_33163_16x9.jpg This tahini and yoghurt dressing is a great one to add to your recipe repertoire – drizzle it over steamed or roasted veg, salad, fish or meat. 1 head of broccoli or small cauliflower, broken into florets toasted pumpkin and/or sunflower seeds, to serve (optional) 1 head of broccoli or small cauliflower, broken into florets toasted pumpkin and/or sunflower seeds, to serve (optional) 60g/2¼oz yoghurt1½ tbsp tahini1 tbsp fresh lemon juicesalt and pepper 60g/2¼oz yoghurt 1½ tbsp tahini 1 tbsp fresh lemon juice salt and pepper Method Lightly steam the broccoli or cauliflower florets for 5 minutes or until just-tender, then immediately run under a cold tap and drain well. You can do this advance and keep the veg in an airtight container in the fridge until ready to use. Mix the dressing ingredients together with a little water to achieve your desired consistency – the more water you add, the thinner the dressing will be. Season, then drizzle over the cooled veg. Top with the toasted seeds, if you like. Lightly steam the broccoli or cauliflower florets for 5 minutes or until just-tender, then immediately run under a cold tap and drain well. You can do this advance and keep the veg in an airtight container in the fridge until ready to use. Lightly steam the broccoli or cauliflower florets for 5 minutes or until just-tender, then immediately run under a cold tap and drain well. You can do this advance and keep the veg in an airtight container in the fridge until ready to use. Mix the dressing ingredients together with a little water to achieve your desired consistency – the more water you add, the thinner the dressing will be. Season, then drizzle over the cooled veg. Top with the toasted seeds, if you like. Mix the dressing ingredients together with a little water to achieve your desired consistency – the more water you add, the thinner the dressing will be. Season, then drizzle over the cooled veg. Top with the toasted seeds, if you like. | {
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"title": "Steamed vegetables with tahini and yoghurt recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_vegetables_with_33163_16x9.jpg This tahini and yoghurt dressing is a great one to add to your recipe repertoire – drizzle it over steamed or roasted veg, salad, fish or meat. 1 head of broccoli or small cauliflower, broken into florets toasted pumpkin and/or sunflower seeds, to serve (optional) 1 head of broccoli or small cauliflower, broken into florets toasted pumpkin and/or sunflower seeds, to serve (optional) 60g/2¼oz yoghurt1½ tbsp tahini1 tbsp fresh lemon juicesalt and pepper 60g/2¼oz yoghurt 1½ tbsp tahini 1 tbsp fresh lemon juice salt and pepper Method Lightly steam the broccoli or cauliflower florets for 5 minutes or until just-tender, then immediately run under a cold tap and drain well. You can do this advance and keep the veg in an airtight container in the fridge until ready to use. Mix the dressing ingredients together with a little water to achieve your desired consistency – the more water you add, the thinner the dressing will be. Season, then drizzle over the cooled veg. Top with the toasted seeds, if you like. Lightly steam the broccoli or cauliflower florets for 5 minutes or until just-tender, then immediately run under a cold tap and drain well. You can do this advance and keep the veg in an airtight container in the fridge until ready to use. Lightly steam the broccoli or cauliflower florets for 5 minutes or until just-tender, then immediately run under a cold tap and drain well. You can do this advance and keep the veg in an airtight container in the fridge until ready to use. Mix the dressing ingredients together with a little water to achieve your desired consistency – the more water you add, the thinner the dressing will be. Season, then drizzle over the cooled veg. Top with the toasted seeds, if you like. Mix the dressing ingredients together with a little water to achieve your desired consistency – the more water you add, the thinner the dressing will be. Season, then drizzle over the cooled veg. Top with the toasted seeds, if you like."
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} | 595175d3fce184acdff2f11f3558e48a3d180be161127d77acd33d7aa09fe1c6 | Dinosaur cake recipe
Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with baking paper. Dust the tins with flour, then shake out the excess.To make the sponges, beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Add the eggs bit by bit, mixing thoroughly on high speed after each addition, then mix in the vanilla and red food colouring. Turn the mixer down to low speed and add the cocoa powder and half of the flour. When that is well mixed, beat in half of the buttermilk. Repeat with the remaining flour and buttermilk until the mixture is smooth and uniform.Combine the bicarbonate of soda and vinegar in a small bowl and as soon as it starts to fizz, pour into your red cake mixture. Beat the mixture for another 2 minutes on high speed.Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Bake for approximately 35 minutes, turning after 20 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. To make the vanilla buttercream, beat the salted butter and icing sugar together at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine.Remove the sponges from the fridge and trim the domes off. Keep the off cuts. Take 3 of the sponges and cut out a 18cm/7in, 15cm/6in and 12cm/5in circle from each. Keep the leftover rings.Set 150g/5½oz of the buttercream aside to use later. Spread a thin layer of the remaining buttercream on the 25cm/10in cake board and use 2 of the cake rings (not the circles) to create a circular bottom layer that is the same diameter as the cake board. Fill the hole in the centre and any gaps around the outside with the reserved off cuts. Spread a 1cm/½in layer of buttercream on top of this layer, then lay the 20cm/8in sponge on this. Repeat this process using smaller diameter sponges each time. Spread a layer of buttercream on the top sponge, then create an opening to the ‘volcano’ with the remaining sponge rings. Pack any leftover sponge into the ‘steps’ of the volcano to give it a more organic look. Place in the fridge. To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly to bring it together. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in the microwave.Beat the butter and icing sugar together at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, then pour the chocolate ganache into the buttercream and beat until combined. Set aside 150g/5½oz of chocolate buttercream coating for use later. Spread the remaining chocolate buttercream generously over the cake until you have a cone shape. Return the cake to the fridge to firm up.To decorate, line 2 oven trays with baking paper. Thin out a dash of green food colour paste with a few tablespoons of water in a little bowl. Add this to a sandwich bag along with the desiccated coconut, then seal it and scrunch the coconut around until it’s all coloured. Spread the coconut on one of the trays to dry out.Dissolve the sugar in 2 tablespoons water in a medium saucepan and reduce to a syrup over a medium heat. Add a few dashes of green food colouring, then add the popcorn and toss to coat. Spread the popcorn on the other tray to cool.Stir a few dashes of green food colouring into the 150g/5½oz vanilla buttercream you set aside earlier. Spread a thin layer onto the 40cm/16in cake board or platter. Sprinkle this with the coloured coconut. Spread a thin layer of the remaining chocolate buttercream around the bottom third of the cake and press the popcorn into it. Remove the cake from the fridge and place the cake carefully on the cake board, sprinkling any remaining popcorn around the base of the cake. To make the chocolate lava, mix the sunflower oil and orange food colouring in a bowl. Melt the white chocolate in 10 second intervals in the microwave. Stir the chocolate briskly into the oil mixture. Check how runny the ‘lava’ is by dripping it against the side of the bowl – if it needs to be more runny, add a little more oil. Coat the top of the cake with lava, then drip half of the mixture down the sides in a similar style to the picture. Spread the remaining mixture on a greaseproof paper-lined tray and place in the freezer for 5 minutes. When the lava has set, break into shards and stick to the top of the volcano.To make the dinosaur, colour 900g/2lbs of the fondant icing with food colouring until you have your desired shade. We used a combination of green and blue for the image. Roll 600g/1lb 5oz of this into a vase shape for the body. Push a wooden skewer into the entire body from the top down, then trim the stick to 3cm/1in past the cut off point of the neck. Sit the body on a surface dusted with icing sugar. Shape 2 legs using 75g/2½oz each of the same coloured fondant. Pinch the end of each leg and shape the feet. Attach the legs to the main body using a tiny bit of water. Use a skewer to indent the toes and make holes for the claws. Colour a walnut-sized chunk of fondant using whatever colour you want the chest to be. Roll the fondant out to a thin sheet, then cut into an oval shape and stick onto the body using a tiny amount of water. Score horizontal lines in the chest with a knife or skewer. Take three more large walnut-sized pieces of coloured fondant and roll into long sausages. Shape 2 of these sausages into arms, and pinch at the end to fashion the claws. Use a tiny dab of water to stick the arms into place. Shape the third piece of fondant into a tail and attach to the back of the dinosaur in the same way.Make the remaining coloured fondant into a wide pear shape for the head. Use a wooden skewer and a knife to indent a mouth, nostrils and eyes. Using some of the white fondant, cut out triangles for the teeth and stick to the mouth with a dab of water. Attach the head using the wooden skewer that’s sticking out from the main body. Colour another walnut-sized piece of fondant with whatever shade you would like the spots and spikes to be. Shape these with your hands and apply with a dab of water. Finally, colour a tiny bit of fondant black, and stick on the eyes and eyebrows. Adding a dab of white on top of the black really makes them come alive. Place the dinosaur in situ on the cake board. If you have any white fondant remaining, marble a little black colouring through it and roll between your palms to make rocks. Finish by placing them around the dinosaur. Add the dinosaur to the cake and serve to a very excited audience! Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with baking paper. Dust the tins with flour, then shake out the excess. Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with baking paper. Dust the tins with flour, then shake out the excess. To make the sponges, beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Add the eggs bit by bit, mixing thoroughly on high speed after each addition, then mix in the vanilla and red food colouring. Turn the mixer down to low speed and add the cocoa powder and half of the flour. When that is well mixed, beat in half of the buttermilk. Repeat with the remaining flour and buttermilk until the mixture is smooth and uniform. To make the sponges, beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Add the eggs bit by bit, mixing thoroughly on high speed after each addition, then mix in the vanilla and red food colouring. Turn the mixer down to low speed and add the cocoa powder and half of the flour. When that is well mixed, beat in half of the buttermilk. Repeat with the remaining flour and buttermilk until the mixture is smooth and uniform. Combine the bicarbonate of soda and vinegar in a small bowl and as soon as it starts to fizz, pour into your red cake mixture. Beat the mixture for another 2 minutes on high speed. Combine the bicarbonate of soda and vinegar in a small bowl and as soon as it starts to fizz, pour into your red cake mixture. Beat the mixture for another 2 minutes on high speed. Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Bake for approximately 35 minutes, turning after 20 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Bake for approximately 35 minutes, turning after 20 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. To make the vanilla buttercream, beat the salted butter and icing sugar together at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. To make the vanilla buttercream, beat the salted butter and icing sugar together at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. Remove the sponges from the fridge and trim the domes off. Keep the off cuts. Take 3 of the sponges and cut out a 18cm/7in, 15cm/6in and 12cm/5in circle from each. Keep the leftover rings. Remove the sponges from the fridge and trim the domes off. Keep the off cuts. Take 3 of the sponges and cut out a 18cm/7in, 15cm/6in and 12cm/5in circle from each. Keep the leftover rings. Set 150g/5½oz of the buttercream aside to use later. Spread a thin layer of the remaining buttercream on the 25cm/10in cake board and use 2 of the cake rings (not the circles) to create a circular bottom layer that is the same diameter as the cake board. Fill the hole in the centre and any gaps around the outside with the reserved off cuts. Spread a 1cm/½in layer of buttercream on top of this layer, then lay the 20cm/8in sponge on this. Repeat this process using smaller diameter sponges each time. Spread a layer of buttercream on the top sponge, then create an opening to the ‘volcano’ with the remaining sponge rings. Pack any leftover sponge into the ‘steps’ of the volcano to give it a more organic look. Place in the fridge. Set 150g/5½oz of the buttercream aside to use later. Spread a thin layer of the remaining buttercream on the 25cm/10in cake board and use 2 of the cake rings (not the circles) to create a circular bottom layer that is the same diameter as the cake board. Fill the hole in the centre and any gaps around the outside with the reserved off cuts. Spread a 1cm/½in layer of buttercream on top of this layer, then lay the 20cm/8in sponge on this. Repeat this process using smaller diameter sponges each time. Spread a layer of buttercream on the top sponge, then create an opening to the ‘volcano’ with the remaining sponge rings. Pack any leftover sponge into the ‘steps’ of the volcano to give it a more organic look. Place in the fridge. To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly to bring it together. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in the microwave. To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly to bring it together. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in the microwave. Beat the butter and icing sugar together at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, then pour the chocolate ganache into the buttercream and beat until combined. Beat the butter and icing sugar together at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, then pour the chocolate ganache into the buttercream and beat until combined. Set aside 150g/5½oz of chocolate buttercream coating for use later. Spread the remaining chocolate buttercream generously over the cake until you have a cone shape. Return the cake to the fridge to firm up. Set aside 150g/5½oz of chocolate buttercream coating for use later. Spread the remaining chocolate buttercream generously over the cake until you have a cone shape. Return the cake to the fridge to firm up. To decorate, line 2 oven trays with baking paper. Thin out a dash of green food colour paste with a few tablespoons of water in a little bowl. Add this to a sandwich bag along with the desiccated coconut, then seal it and scrunch the coconut around until it’s all coloured. Spread the coconut on one of the trays to dry out. To decorate, line 2 oven trays with baking paper. Thin out a dash of green food colour paste with a few tablespoons of water in a little bowl. Add this to a sandwich bag along with the desiccated coconut, then seal it and scrunch the coconut around until it’s all coloured. Spread the coconut on one of the trays to dry out. Dissolve the sugar in 2 tablespoons water in a medium saucepan and reduce to a syrup over a medium heat. Add a few dashes of green food colouring, then add the popcorn and toss to coat. Spread the popcorn on the other tray to cool. Dissolve the sugar in 2 tablespoons water in a medium saucepan and reduce to a syrup over a medium heat. Add a few dashes of green food colouring, then add the popcorn and toss to coat. Spread the popcorn on the other tray to cool. Stir a few dashes of green food colouring into the 150g/5½oz vanilla buttercream you set aside earlier. Spread a thin layer onto the 40cm/16in cake board or platter. Sprinkle this with the coloured coconut. Spread a thin layer of the remaining chocolate buttercream around the bottom third of the cake and press the popcorn into it. Remove the cake from the fridge and place the cake carefully on the cake board, sprinkling any remaining popcorn around the base of the cake. Stir a few dashes of green food colouring into the 150g/5½oz vanilla buttercream you set aside earlier. Spread a thin layer onto the 40cm/16in cake board or platter. Sprinkle this with the coloured coconut. Spread a thin layer of the remaining chocolate buttercream around the bottom third of the cake and press the popcorn into it. Remove the cake from the fridge and place the cake carefully on the cake board, sprinkling any remaining popcorn around the base of the cake. To make the chocolate lava, mix the sunflower oil and orange food colouring in a bowl. Melt the white chocolate in 10 second intervals in the microwave. Stir the chocolate briskly into the oil mixture. Check how runny the ‘lava’ is by dripping it against the side of the bowl – if it needs to be more runny, add a little more oil. To make the chocolate lava, mix the sunflower oil and orange food colouring in a bowl. Melt the white chocolate in 10 second intervals in the microwave. Stir the chocolate briskly into the oil mixture. Check how runny the ‘lava’ is by dripping it against the side of the bowl – if it needs to be more runny, add a little more oil. Coat the top of the cake with lava, then drip half of the mixture down the sides in a similar style to the picture. Spread the remaining mixture on a greaseproof paper-lined tray and place in the freezer for 5 minutes. When the lava has set, break into shards and stick to the top of the volcano. Coat the top of the cake with lava, then drip half of the mixture down the sides in a similar style to the picture. Spread the remaining mixture on a greaseproof paper-lined tray and place in the freezer for 5 minutes. When the lava has set, break into shards and stick to the top of the volcano. To make the dinosaur, colour 900g/2lbs of the fondant icing with food colouring until you have your desired shade. We used a combination of green and blue for the image. Roll 600g/1lb 5oz of this into a vase shape for the body. Push a wooden skewer into the entire body from the top down, then trim the stick to 3cm/1in past the cut off point of the neck. Sit the body on a surface dusted with icing sugar. Shape 2 legs using 75g/2½oz each of the same coloured fondant. Pinch the end of each leg and shape the feet. Attach the legs to the main body using a tiny bit of water. Use a skewer to indent the toes and make holes for the claws. Colour a walnut-sized chunk of fondant using whatever colour you want the chest to be. Roll the fondant out to a thin sheet, then cut into an oval shape and stick onto the body using a tiny amount of water. Score horizontal lines in the chest with a knife or skewer. Take three more large walnut-sized pieces of coloured fondant and roll into long sausages. Shape 2 of these sausages into arms, and pinch at the end to fashion the claws. Use a tiny dab of water to stick the arms into place. Shape the third piece of fondant into a tail and attach to the back of the dinosaur in the same way. To make the dinosaur, colour 900g/2lbs of the fondant icing with food colouring until you have your desired shade. We used a combination of green and blue for the image. Roll 600g/1lb 5oz of this into a vase shape for the body. Push a wooden skewer into the entire body from the top down, then trim the stick to 3cm/1in past the cut off point of the neck. Sit the body on a surface dusted with icing sugar. Shape 2 legs using 75g/2½oz each of the same coloured fondant. Pinch the end of each leg and shape the feet. Attach the legs to the main body using a tiny bit of water. Use a skewer to indent the toes and make holes for the claws. Colour a walnut-sized chunk of fondant using whatever colour you want the chest to be. Roll the fondant out to a thin sheet, then cut into an oval shape and stick onto the body using a tiny amount of water. Score horizontal lines in the chest with a knife or skewer. Take three more large walnut-sized pieces of coloured fondant and roll into long sausages. Shape 2 of these sausages into arms, and pinch at the end to fashion the claws. Use a tiny dab of water to stick the arms into place. Shape the third piece of fondant into a tail and attach to the back of the dinosaur in the same way. Make the remaining coloured fondant into a wide pear shape for the head. Use a wooden skewer and a knife to indent a mouth, nostrils and eyes. Using some of the white fondant, cut out triangles for the teeth and stick to the mouth with a dab of water. Attach the head using the wooden skewer that’s sticking out from the main body. Colour another walnut-sized piece of fondant with whatever shade you would like the spots and spikes to be. Shape these with your hands and apply with a dab of water. Finally, colour a tiny bit of fondant black, and stick on the eyes and eyebrows. Adding a dab of white on top of the black really makes them come alive. Place the dinosaur in situ on the cake board. If you have any white fondant remaining, marble a little black colouring through it and roll between your palms to make rocks. Finish by placing them around the dinosaur. Make the remaining coloured fondant into a wide pear shape for the head. Use a wooden skewer and a knife to indent a mouth, nostrils and eyes. Using some of the white fondant, cut out triangles for the teeth and stick to the mouth with a dab of water. Attach the head using the wooden skewer that’s sticking out from the main body. Colour another walnut-sized piece of fondant with whatever shade you would like the spots and spikes to be. Shape these with your hands and apply with a dab of water. Finally, colour a tiny bit of fondant black, and stick on the eyes and eyebrows. Adding a dab of white on top of the black really makes them come alive. Place the dinosaur in situ on the cake board. If you have any white fondant remaining, marble a little black colouring through it and roll between your palms to make rocks. Finish by placing them around the dinosaur. Add the dinosaur to the cake and serve to a very excited audience! Add the dinosaur to the cake and serve to a very excited audience! | {
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"title": "Dinosaur cake recipe",
"content": "Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with baking paper. Dust the tins with flour, then shake out the excess.To make the sponges, beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Add the eggs bit by bit, mixing thoroughly on high speed after each addition, then mix in the vanilla and red food colouring. Turn the mixer down to low speed and add the cocoa powder and half of the flour. When that is well mixed, beat in half of the buttermilk. Repeat with the remaining flour and buttermilk until the mixture is smooth and uniform.Combine the bicarbonate of soda and vinegar in a small bowl and as soon as it starts to fizz, pour into your red cake mixture. Beat the mixture for another 2 minutes on high speed.Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Bake for approximately 35 minutes, turning after 20 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. To make the vanilla buttercream, beat the salted butter and icing sugar together at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine.Remove the sponges from the fridge and trim the domes off. Keep the off cuts. Take 3 of the sponges and cut out a 18cm/7in, 15cm/6in and 12cm/5in circle from each. Keep the leftover rings.Set 150g/5½oz of the buttercream aside to use later. Spread a thin layer of the remaining buttercream on the 25cm/10in cake board and use 2 of the cake rings (not the circles) to create a circular bottom layer that is the same diameter as the cake board. Fill the hole in the centre and any gaps around the outside with the reserved off cuts. Spread a 1cm/½in layer of buttercream on top of this layer, then lay the 20cm/8in sponge on this. Repeat this process using smaller diameter sponges each time. Spread a layer of buttercream on the top sponge, then create an opening to the ‘volcano’ with the remaining sponge rings. Pack any leftover sponge into the ‘steps’ of the volcano to give it a more organic look. Place in the fridge. To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly to bring it together. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in the microwave.Beat the butter and icing sugar together at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, then pour the chocolate ganache into the buttercream and beat until combined. Set aside 150g/5½oz of chocolate buttercream coating for use later. Spread the remaining chocolate buttercream generously over the cake until you have a cone shape. Return the cake to the fridge to firm up.To decorate, line 2 oven trays with baking paper. Thin out a dash of green food colour paste with a few tablespoons of water in a little bowl. Add this to a sandwich bag along with the desiccated coconut, then seal it and scrunch the coconut around until it’s all coloured. Spread the coconut on one of the trays to dry out.Dissolve the sugar in 2 tablespoons water in a medium saucepan and reduce to a syrup over a medium heat. Add a few dashes of green food colouring, then add the popcorn and toss to coat. Spread the popcorn on the other tray to cool.Stir a few dashes of green food colouring into the 150g/5½oz vanilla buttercream you set aside earlier. Spread a thin layer onto the 40cm/16in cake board or platter. Sprinkle this with the coloured coconut. Spread a thin layer of the remaining chocolate buttercream around the bottom third of the cake and press the popcorn into it. Remove the cake from the fridge and place the cake carefully on the cake board, sprinkling any remaining popcorn around the base of the cake. To make the chocolate lava, mix the sunflower oil and orange food colouring in a bowl. Melt the white chocolate in 10 second intervals in the microwave. Stir the chocolate briskly into the oil mixture. Check how runny the ‘lava’ is by dripping it against the side of the bowl – if it needs to be more runny, add a little more oil. Coat the top of the cake with lava, then drip half of the mixture down the sides in a similar style to the picture. Spread the remaining mixture on a greaseproof paper-lined tray and place in the freezer for 5 minutes. When the lava has set, break into shards and stick to the top of the volcano.To make the dinosaur, colour 900g/2lbs of the fondant icing with food colouring until you have your desired shade. We used a combination of green and blue for the image. Roll 600g/1lb 5oz of this into a vase shape for the body. Push a wooden skewer into the entire body from the top down, then trim the stick to 3cm/1in past the cut off point of the neck. Sit the body on a surface dusted with icing sugar. Shape 2 legs using 75g/2½oz each of the same coloured fondant. Pinch the end of each leg and shape the feet. Attach the legs to the main body using a tiny bit of water. Use a skewer to indent the toes and make holes for the claws. Colour a walnut-sized chunk of fondant using whatever colour you want the chest to be. Roll the fondant out to a thin sheet, then cut into an oval shape and stick onto the body using a tiny amount of water. Score horizontal lines in the chest with a knife or skewer. Take three more large walnut-sized pieces of coloured fondant and roll into long sausages. Shape 2 of these sausages into arms, and pinch at the end to fashion the claws. Use a tiny dab of water to stick the arms into place. Shape the third piece of fondant into a tail and attach to the back of the dinosaur in the same way.Make the remaining coloured fondant into a wide pear shape for the head. Use a wooden skewer and a knife to indent a mouth, nostrils and eyes. Using some of the white fondant, cut out triangles for the teeth and stick to the mouth with a dab of water. Attach the head using the wooden skewer that’s sticking out from the main body. Colour another walnut-sized piece of fondant with whatever shade you would like the spots and spikes to be. Shape these with your hands and apply with a dab of water. Finally, colour a tiny bit of fondant black, and stick on the eyes and eyebrows. Adding a dab of white on top of the black really makes them come alive. Place the dinosaur in situ on the cake board. If you have any white fondant remaining, marble a little black colouring through it and roll between your palms to make rocks. Finish by placing them around the dinosaur. Add the dinosaur to the cake and serve to a very excited audience! Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with baking paper. Dust the tins with flour, then shake out the excess. Preheat the oven to 170C/150C Fan/Gas 3. Grease 4 x 20cm/8in sandwich cake tins and line the bottoms with baking paper. Dust the tins with flour, then shake out the excess. To make the sponges, beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Add the eggs bit by bit, mixing thoroughly on high speed after each addition, then mix in the vanilla and red food colouring. Turn the mixer down to low speed and add the cocoa powder and half of the flour. When that is well mixed, beat in half of the buttermilk. Repeat with the remaining flour and buttermilk until the mixture is smooth and uniform. To make the sponges, beat the butter and sugar together in a stand mixer or with a handheld electric whisk on a high speed until pale and fluffy. Add the eggs bit by bit, mixing thoroughly on high speed after each addition, then mix in the vanilla and red food colouring. Turn the mixer down to low speed and add the cocoa powder and half of the flour. When that is well mixed, beat in half of the buttermilk. Repeat with the remaining flour and buttermilk until the mixture is smooth and uniform. Combine the bicarbonate of soda and vinegar in a small bowl and as soon as it starts to fizz, pour into your red cake mixture. Beat the mixture for another 2 minutes on high speed. Combine the bicarbonate of soda and vinegar in a small bowl and as soon as it starts to fizz, pour into your red cake mixture. Beat the mixture for another 2 minutes on high speed. Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Bake for approximately 35 minutes, turning after 20 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. Divide the cake batter between the 4 cake tins, filling each tin up to three quarters full. Bake for approximately 35 minutes, turning after 20 minutes so they colour evenly. Once baked, cool the cakes on a wire rack, then wrap in cling film and store in the fridge. To make the vanilla buttercream, beat the salted butter and icing sugar together at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. To make the vanilla buttercream, beat the salted butter and icing sugar together at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. Remove the sponges from the fridge and trim the domes off. Keep the off cuts. Take 3 of the sponges and cut out a 18cm/7in, 15cm/6in and 12cm/5in circle from each. Keep the leftover rings. Remove the sponges from the fridge and trim the domes off. Keep the off cuts. Take 3 of the sponges and cut out a 18cm/7in, 15cm/6in and 12cm/5in circle from each. Keep the leftover rings. Set 150g/5½oz of the buttercream aside to use later. Spread a thin layer of the remaining buttercream on the 25cm/10in cake board and use 2 of the cake rings (not the circles) to create a circular bottom layer that is the same diameter as the cake board. Fill the hole in the centre and any gaps around the outside with the reserved off cuts. Spread a 1cm/½in layer of buttercream on top of this layer, then lay the 20cm/8in sponge on this. Repeat this process using smaller diameter sponges each time. Spread a layer of buttercream on the top sponge, then create an opening to the ‘volcano’ with the remaining sponge rings. Pack any leftover sponge into the ‘steps’ of the volcano to give it a more organic look. Place in the fridge. Set 150g/5½oz of the buttercream aside to use later. Spread a thin layer of the remaining buttercream on the 25cm/10in cake board and use 2 of the cake rings (not the circles) to create a circular bottom layer that is the same diameter as the cake board. Fill the hole in the centre and any gaps around the outside with the reserved off cuts. Spread a 1cm/½in layer of buttercream on top of this layer, then lay the 20cm/8in sponge on this. Repeat this process using smaller diameter sponges each time. Spread a layer of buttercream on the top sponge, then create an opening to the ‘volcano’ with the remaining sponge rings. Pack any leftover sponge into the ‘steps’ of the volcano to give it a more organic look. Place in the fridge. To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly to bring it together. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in the microwave. To make the chocolate buttercream, put the chocolate into a heatproof bowl. Bring the cream to the boil over a medium heat, stirring regularly, then pour over the chocolate and let it stand for a couple of minutes. Stir the ganache briskly to bring it together. If some of the chocolate hasn’t melted, you can heat it for 10 seconds at a time in the microwave. Beat the butter and icing sugar together at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, then pour the chocolate ganache into the buttercream and beat until combined. Beat the butter and icing sugar together at high speed for a few minutes until the mixture is pale and fluffy. Add the vanilla extract, then pour the chocolate ganache into the buttercream and beat until combined. Set aside 150g/5½oz of chocolate buttercream coating for use later. Spread the remaining chocolate buttercream generously over the cake until you have a cone shape. Return the cake to the fridge to firm up. Set aside 150g/5½oz of chocolate buttercream coating for use later. Spread the remaining chocolate buttercream generously over the cake until you have a cone shape. Return the cake to the fridge to firm up. To decorate, line 2 oven trays with baking paper. Thin out a dash of green food colour paste with a few tablespoons of water in a little bowl. Add this to a sandwich bag along with the desiccated coconut, then seal it and scrunch the coconut around until it’s all coloured. Spread the coconut on one of the trays to dry out. To decorate, line 2 oven trays with baking paper. Thin out a dash of green food colour paste with a few tablespoons of water in a little bowl. Add this to a sandwich bag along with the desiccated coconut, then seal it and scrunch the coconut around until it’s all coloured. Spread the coconut on one of the trays to dry out. Dissolve the sugar in 2 tablespoons water in a medium saucepan and reduce to a syrup over a medium heat. Add a few dashes of green food colouring, then add the popcorn and toss to coat. Spread the popcorn on the other tray to cool. Dissolve the sugar in 2 tablespoons water in a medium saucepan and reduce to a syrup over a medium heat. Add a few dashes of green food colouring, then add the popcorn and toss to coat. Spread the popcorn on the other tray to cool. Stir a few dashes of green food colouring into the 150g/5½oz vanilla buttercream you set aside earlier. Spread a thin layer onto the 40cm/16in cake board or platter. Sprinkle this with the coloured coconut. Spread a thin layer of the remaining chocolate buttercream around the bottom third of the cake and press the popcorn into it. Remove the cake from the fridge and place the cake carefully on the cake board, sprinkling any remaining popcorn around the base of the cake. Stir a few dashes of green food colouring into the 150g/5½oz vanilla buttercream you set aside earlier. Spread a thin layer onto the 40cm/16in cake board or platter. Sprinkle this with the coloured coconut. Spread a thin layer of the remaining chocolate buttercream around the bottom third of the cake and press the popcorn into it. Remove the cake from the fridge and place the cake carefully on the cake board, sprinkling any remaining popcorn around the base of the cake. To make the chocolate lava, mix the sunflower oil and orange food colouring in a bowl. Melt the white chocolate in 10 second intervals in the microwave. Stir the chocolate briskly into the oil mixture. Check how runny the ‘lava’ is by dripping it against the side of the bowl – if it needs to be more runny, add a little more oil. To make the chocolate lava, mix the sunflower oil and orange food colouring in a bowl. Melt the white chocolate in 10 second intervals in the microwave. Stir the chocolate briskly into the oil mixture. Check how runny the ‘lava’ is by dripping it against the side of the bowl – if it needs to be more runny, add a little more oil. Coat the top of the cake with lava, then drip half of the mixture down the sides in a similar style to the picture. Spread the remaining mixture on a greaseproof paper-lined tray and place in the freezer for 5 minutes. When the lava has set, break into shards and stick to the top of the volcano. Coat the top of the cake with lava, then drip half of the mixture down the sides in a similar style to the picture. Spread the remaining mixture on a greaseproof paper-lined tray and place in the freezer for 5 minutes. When the lava has set, break into shards and stick to the top of the volcano. To make the dinosaur, colour 900g/2lbs of the fondant icing with food colouring until you have your desired shade. We used a combination of green and blue for the image. Roll 600g/1lb 5oz of this into a vase shape for the body. Push a wooden skewer into the entire body from the top down, then trim the stick to 3cm/1in past the cut off point of the neck. Sit the body on a surface dusted with icing sugar. Shape 2 legs using 75g/2½oz each of the same coloured fondant. Pinch the end of each leg and shape the feet. Attach the legs to the main body using a tiny bit of water. Use a skewer to indent the toes and make holes for the claws. Colour a walnut-sized chunk of fondant using whatever colour you want the chest to be. Roll the fondant out to a thin sheet, then cut into an oval shape and stick onto the body using a tiny amount of water. Score horizontal lines in the chest with a knife or skewer. Take three more large walnut-sized pieces of coloured fondant and roll into long sausages. Shape 2 of these sausages into arms, and pinch at the end to fashion the claws. Use a tiny dab of water to stick the arms into place. Shape the third piece of fondant into a tail and attach to the back of the dinosaur in the same way. To make the dinosaur, colour 900g/2lbs of the fondant icing with food colouring until you have your desired shade. We used a combination of green and blue for the image. Roll 600g/1lb 5oz of this into a vase shape for the body. Push a wooden skewer into the entire body from the top down, then trim the stick to 3cm/1in past the cut off point of the neck. Sit the body on a surface dusted with icing sugar. Shape 2 legs using 75g/2½oz each of the same coloured fondant. Pinch the end of each leg and shape the feet. Attach the legs to the main body using a tiny bit of water. Use a skewer to indent the toes and make holes for the claws. Colour a walnut-sized chunk of fondant using whatever colour you want the chest to be. Roll the fondant out to a thin sheet, then cut into an oval shape and stick onto the body using a tiny amount of water. Score horizontal lines in the chest with a knife or skewer. Take three more large walnut-sized pieces of coloured fondant and roll into long sausages. Shape 2 of these sausages into arms, and pinch at the end to fashion the claws. Use a tiny dab of water to stick the arms into place. Shape the third piece of fondant into a tail and attach to the back of the dinosaur in the same way. Make the remaining coloured fondant into a wide pear shape for the head. Use a wooden skewer and a knife to indent a mouth, nostrils and eyes. Using some of the white fondant, cut out triangles for the teeth and stick to the mouth with a dab of water. Attach the head using the wooden skewer that’s sticking out from the main body. Colour another walnut-sized piece of fondant with whatever shade you would like the spots and spikes to be. Shape these with your hands and apply with a dab of water. Finally, colour a tiny bit of fondant black, and stick on the eyes and eyebrows. Adding a dab of white on top of the black really makes them come alive. Place the dinosaur in situ on the cake board. If you have any white fondant remaining, marble a little black colouring through it and roll between your palms to make rocks. Finish by placing them around the dinosaur. Make the remaining coloured fondant into a wide pear shape for the head. Use a wooden skewer and a knife to indent a mouth, nostrils and eyes. Using some of the white fondant, cut out triangles for the teeth and stick to the mouth with a dab of water. Attach the head using the wooden skewer that’s sticking out from the main body. Colour another walnut-sized piece of fondant with whatever shade you would like the spots and spikes to be. Shape these with your hands and apply with a dab of water. Finally, colour a tiny bit of fondant black, and stick on the eyes and eyebrows. Adding a dab of white on top of the black really makes them come alive. Place the dinosaur in situ on the cake board. If you have any white fondant remaining, marble a little black colouring through it and roll between your palms to make rocks. Finish by placing them around the dinosaur. Add the dinosaur to the cake and serve to a very excited audience! Add the dinosaur to the cake and serve to a very excited audience!"
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} | ba532bf59be783ff5da6f6764d90c184189c36932e5410b8d33bdb163b9ad6a9 | Gin and lime truffles recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_and_lime_truffles_65812_16x9.jpg Chocolate truffles are deliciously luxurious, easy to make and made even more tempting by a dash of gin and lime. 100g/3½oz dark chocolate, broken into pieces2 tbsp double cream50g/1¾oz unsalted butter, chopped into small pieces2 tbsp gin½ lime, zest and juice onlycocoa powder, to dust 100g/3½oz dark chocolate, broken into pieces 2 tbsp double cream 50g/1¾oz unsalted butter, chopped into small pieces 2 tbsp gin ½ lime, zest and juice only cocoa powder, to dust Method Put a heatproof bowl on top of a pan of simmering water, making sure the bottom of the bowl is not touching the water. Put the chocolate in the bowl with the cream and heat gently to allow the chocolate to melt. Add the butter (cut the butter up in quite small pieces because you want it to melt quite quickly). Give it a stir just to make sure all the butter is melted into the chocolate mixture. Keep stirring until all the butter has melted and the mixture is smooth and glossy.Add the gin, lime zest and juice. Whisk the ingredients together until smooth and slightly thickened. Spoon into a sealable container, put on the lid and chill overnight in the fridge.Take teaspoonfuls of the mixture and roll them into balls. Put on a plate lined with baking parchment and chill for an hour or so. Sieve the cocoa into a bowl and roll the truffles in it to cover. These make a brilliant present. Put a heatproof bowl on top of a pan of simmering water, making sure the bottom of the bowl is not touching the water. Put the chocolate in the bowl with the cream and heat gently to allow the chocolate to melt. Put a heatproof bowl on top of a pan of simmering water, making sure the bottom of the bowl is not touching the water. Put the chocolate in the bowl with the cream and heat gently to allow the chocolate to melt. Add the butter (cut the butter up in quite small pieces because you want it to melt quite quickly). Give it a stir just to make sure all the butter is melted into the chocolate mixture. Keep stirring until all the butter has melted and the mixture is smooth and glossy. Add the butter (cut the butter up in quite small pieces because you want it to melt quite quickly). Give it a stir just to make sure all the butter is melted into the chocolate mixture. Keep stirring until all the butter has melted and the mixture is smooth and glossy. Add the gin, lime zest and juice. Whisk the ingredients together until smooth and slightly thickened. Spoon into a sealable container, put on the lid and chill overnight in the fridge. Add the gin, lime zest and juice. Whisk the ingredients together until smooth and slightly thickened. Spoon into a sealable container, put on the lid and chill overnight in the fridge. Take teaspoonfuls of the mixture and roll them into balls. Put on a plate lined with baking parchment and chill for an hour or so. Take teaspoonfuls of the mixture and roll them into balls. Put on a plate lined with baking parchment and chill for an hour or so. Sieve the cocoa into a bowl and roll the truffles in it to cover. These make a brilliant present. Sieve the cocoa into a bowl and roll the truffles in it to cover. These make a brilliant present. | {
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"title": "Gin and lime truffles 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/gin_and_lime_truffles_65812_16x9.jpg Chocolate truffles are deliciously luxurious, easy to make and made even more tempting by a dash of gin and lime. 100g/3½oz dark chocolate, broken into pieces2 tbsp double cream50g/1¾oz unsalted butter, chopped into small pieces2 tbsp gin½ lime, zest and juice onlycocoa powder, to dust 100g/3½oz dark chocolate, broken into pieces 2 tbsp double cream 50g/1¾oz unsalted butter, chopped into small pieces 2 tbsp gin ½ lime, zest and juice only cocoa powder, to dust Method Put a heatproof bowl on top of a pan of simmering water, making sure the bottom of the bowl is not touching the water. Put the chocolate in the bowl with the cream and heat gently to allow the chocolate to melt. Add the butter (cut the butter up in quite small pieces because you want it to melt quite quickly). Give it a stir just to make sure all the butter is melted into the chocolate mixture. Keep stirring until all the butter has melted and the mixture is smooth and glossy.Add the gin, lime zest and juice. Whisk the ingredients together until smooth and slightly thickened. Spoon into a sealable container, put on the lid and chill overnight in the fridge.Take teaspoonfuls of the mixture and roll them into balls. Put on a plate lined with baking parchment and chill for an hour or so. Sieve the cocoa into a bowl and roll the truffles in it to cover. These make a brilliant present. Put a heatproof bowl on top of a pan of simmering water, making sure the bottom of the bowl is not touching the water. Put the chocolate in the bowl with the cream and heat gently to allow the chocolate to melt. Put a heatproof bowl on top of a pan of simmering water, making sure the bottom of the bowl is not touching the water. Put the chocolate in the bowl with the cream and heat gently to allow the chocolate to melt. Add the butter (cut the butter up in quite small pieces because you want it to melt quite quickly). Give it a stir just to make sure all the butter is melted into the chocolate mixture. Keep stirring until all the butter has melted and the mixture is smooth and glossy. Add the butter (cut the butter up in quite small pieces because you want it to melt quite quickly). Give it a stir just to make sure all the butter is melted into the chocolate mixture. Keep stirring until all the butter has melted and the mixture is smooth and glossy. Add the gin, lime zest and juice. Whisk the ingredients together until smooth and slightly thickened. Spoon into a sealable container, put on the lid and chill overnight in the fridge. Add the gin, lime zest and juice. Whisk the ingredients together until smooth and slightly thickened. Spoon into a sealable container, put on the lid and chill overnight in the fridge. Take teaspoonfuls of the mixture and roll them into balls. Put on a plate lined with baking parchment and chill for an hour or so. Take teaspoonfuls of the mixture and roll them into balls. Put on a plate lined with baking parchment and chill for an hour or so. Sieve the cocoa into a bowl and roll the truffles in it to cover. These make a brilliant present. Sieve the cocoa into a bowl and roll the truffles in it to cover. These make a brilliant present."
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} | 8cf23b418d40731226d66b4f7f7d42bdc58b51600b85ef57e568da2e5540091e | Cheesecake three ways recipe
An average of 5.0 out of 5 stars from 1 rating Matt Tebbutt takes deconstructed cheesecake to another level with three delicious toppings to choose from. 250g/9oz caramelised biscuits 125g/4½oz salted butter, melted 250g/9oz caramelised biscuits 125g/4½oz salted butter, melted 300g/10½oz cream cheese 150g/5½oz mascarpone 1 vanilla pod, seeds removed50g/1¾oz icing sugar 300g/10½oz cream cheese 150g/5½oz mascarpone 1 vanilla pod, seeds removed 50g/1¾oz icing sugar 25g/1oz unsalted butter140g/5oz soft light brown sugar150ml/5fl oz double cream, plus a splashpinch sea salt50g/1¾oz dark chocolate, broken into pieceslarge handful plain popcorn, crushed 25g/1oz unsalted butter 140g/5oz soft light brown sugar 150ml/5fl oz double cream, plus a splash pinch sea salt 50g/1¾oz dark chocolate, broken into pieces large handful plain popcorn, crushed 150g/5½oz raspberries, halved, plus 4 left whole1 tbsp honeysplash whisky1 tbsp oats, toasted 150g/5½oz raspberries, halved, plus 4 left whole 1 tbsp honey splash whisky 1 tbsp oats, toasted 100g/3½oz milk chocolate, broken into piecesdesiccated coconutcoconut flakes 100g/3½oz milk chocolate, broken into pieces desiccated coconut coconut flakes Method To make the base, place the biscuits and melted butter in a food processor and blend to crumbs. Set aside until ready to serve. Meanwhile, to make the cheesecake cream, beat the cream cheese, mascarpone, vanilla seeds and sieved icing sugar together in a bowl. Set aside until ready to serve.To make the salted caramel popcorn topping, place the butter and sugar in a saucepan over a medium heat and cook until the sugar has melted and turned a caramel colour. Stir in the double cream and salt and remove from the heat.Place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. To make the cranachan topping, heat the raspberries in a pan over a medium heat with the honey and whisky. Mash together and pass through a sieve, adding a little water if needed. Set the sauce aside.To make the coconut and chocolate topping, place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. Dry fry the desiccated coconut and coconut shavings in a frying pan until lightly golden. When ready to serve, sprinkle the biscuit crumbs onto four serving plates in 3 piles then top each pile with a quenelle of the cheesecake cream. Top each of the quenelles with one of the toppings.To finish the salted caramel popcorn cheesecakes, sprinkle over the popcorn then top with some salted caramel sauce and a drizzle of the melted chocolate.To finish the cranachan cheesecakes, drizzle over the raspberry sauce, sprinkle with toasted oats and top with a raspberry. To finish the coconut and milk chocolate cheesecake, sprinkle a pinch of the two types of coconut on top and drizzle the melted chocolate over. To make the base, place the biscuits and melted butter in a food processor and blend to crumbs. Set aside until ready to serve. To make the base, place the biscuits and melted butter in a food processor and blend to crumbs. Set aside until ready to serve. Meanwhile, to make the cheesecake cream, beat the cream cheese, mascarpone, vanilla seeds and sieved icing sugar together in a bowl. Set aside until ready to serve. Meanwhile, to make the cheesecake cream, beat the cream cheese, mascarpone, vanilla seeds and sieved icing sugar together in a bowl. Set aside until ready to serve. To make the salted caramel popcorn topping, place the butter and sugar in a saucepan over a medium heat and cook until the sugar has melted and turned a caramel colour. Stir in the double cream and salt and remove from the heat. To make the salted caramel popcorn topping, place the butter and sugar in a saucepan over a medium heat and cook until the sugar has melted and turned a caramel colour. Stir in the double cream and salt and remove from the heat. Place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. Place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. To make the cranachan topping, heat the raspberries in a pan over a medium heat with the honey and whisky. Mash together and pass through a sieve, adding a little water if needed. Set the sauce aside. To make the cranachan topping, heat the raspberries in a pan over a medium heat with the honey and whisky. Mash together and pass through a sieve, adding a little water if needed. Set the sauce aside. To make the coconut and chocolate topping, place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. To make the coconut and chocolate topping, place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. Dry fry the desiccated coconut and coconut shavings in a frying pan until lightly golden. Dry fry the desiccated coconut and coconut shavings in a frying pan until lightly golden. When ready to serve, sprinkle the biscuit crumbs onto four serving plates in 3 piles then top each pile with a quenelle of the cheesecake cream. Top each of the quenelles with one of the toppings. When ready to serve, sprinkle the biscuit crumbs onto four serving plates in 3 piles then top each pile with a quenelle of the cheesecake cream. Top each of the quenelles with one of the toppings. To finish the salted caramel popcorn cheesecakes, sprinkle over the popcorn then top with some salted caramel sauce and a drizzle of the melted chocolate. To finish the salted caramel popcorn cheesecakes, sprinkle over the popcorn then top with some salted caramel sauce and a drizzle of the melted chocolate. To finish the cranachan cheesecakes, drizzle over the raspberry sauce, sprinkle with toasted oats and top with a raspberry. To finish the cranachan cheesecakes, drizzle over the raspberry sauce, sprinkle with toasted oats and top with a raspberry. To finish the coconut and milk chocolate cheesecake, sprinkle a pinch of the two types of coconut on top and drizzle the melted chocolate over. To finish the coconut and milk chocolate cheesecake, sprinkle a pinch of the two types of coconut on top and drizzle the melted chocolate over. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Matt Tebbutt takes deconstructed cheesecake to another level with three delicious toppings to choose from. 250g/9oz caramelised biscuits 125g/4½oz salted butter, melted 250g/9oz caramelised biscuits 125g/4½oz salted butter, melted 300g/10½oz cream cheese 150g/5½oz mascarpone 1 vanilla pod, seeds removed50g/1¾oz icing sugar 300g/10½oz cream cheese 150g/5½oz mascarpone 1 vanilla pod, seeds removed 50g/1¾oz icing sugar 25g/1oz unsalted butter140g/5oz soft light brown sugar150ml/5fl oz double cream, plus a splashpinch sea salt50g/1¾oz dark chocolate, broken into pieceslarge handful plain popcorn, crushed 25g/1oz unsalted butter 140g/5oz soft light brown sugar 150ml/5fl oz double cream, plus a splash pinch sea salt 50g/1¾oz dark chocolate, broken into pieces large handful plain popcorn, crushed 150g/5½oz raspberries, halved, plus 4 left whole1 tbsp honeysplash whisky1 tbsp oats, toasted 150g/5½oz raspberries, halved, plus 4 left whole 1 tbsp honey splash whisky 1 tbsp oats, toasted 100g/3½oz milk chocolate, broken into piecesdesiccated coconutcoconut flakes 100g/3½oz milk chocolate, broken into pieces desiccated coconut coconut flakes Method To make the base, place the biscuits and melted butter in a food processor and blend to crumbs. Set aside until ready to serve. Meanwhile, to make the cheesecake cream, beat the cream cheese, mascarpone, vanilla seeds and sieved icing sugar together in a bowl. Set aside until ready to serve.To make the salted caramel popcorn topping, place the butter and sugar in a saucepan over a medium heat and cook until the sugar has melted and turned a caramel colour. Stir in the double cream and salt and remove from the heat.Place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. To make the cranachan topping, heat the raspberries in a pan over a medium heat with the honey and whisky. Mash together and pass through a sieve, adding a little water if needed. Set the sauce aside.To make the coconut and chocolate topping, place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. Dry fry the desiccated coconut and coconut shavings in a frying pan until lightly golden. When ready to serve, sprinkle the biscuit crumbs onto four serving plates in 3 piles then top each pile with a quenelle of the cheesecake cream. Top each of the quenelles with one of the toppings.To finish the salted caramel popcorn cheesecakes, sprinkle over the popcorn then top with some salted caramel sauce and a drizzle of the melted chocolate.To finish the cranachan cheesecakes, drizzle over the raspberry sauce, sprinkle with toasted oats and top with a raspberry. To finish the coconut and milk chocolate cheesecake, sprinkle a pinch of the two types of coconut on top and drizzle the melted chocolate over. To make the base, place the biscuits and melted butter in a food processor and blend to crumbs. Set aside until ready to serve. To make the base, place the biscuits and melted butter in a food processor and blend to crumbs. Set aside until ready to serve. Meanwhile, to make the cheesecake cream, beat the cream cheese, mascarpone, vanilla seeds and sieved icing sugar together in a bowl. Set aside until ready to serve. Meanwhile, to make the cheesecake cream, beat the cream cheese, mascarpone, vanilla seeds and sieved icing sugar together in a bowl. Set aside until ready to serve. To make the salted caramel popcorn topping, place the butter and sugar in a saucepan over a medium heat and cook until the sugar has melted and turned a caramel colour. Stir in the double cream and salt and remove from the heat. To make the salted caramel popcorn topping, place the butter and sugar in a saucepan over a medium heat and cook until the sugar has melted and turned a caramel colour. Stir in the double cream and salt and remove from the heat. Place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. Place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. To make the cranachan topping, heat the raspberries in a pan over a medium heat with the honey and whisky. Mash together and pass through a sieve, adding a little water if needed. Set the sauce aside. To make the cranachan topping, heat the raspberries in a pan over a medium heat with the honey and whisky. Mash together and pass through a sieve, adding a little water if needed. Set the sauce aside. To make the coconut and chocolate topping, place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. To make the coconut and chocolate topping, place the chocolate in a heatproof bowl over a pan of gently simmering water (do not let the water touch the bowl) and melt gently. Remove the bowl from the heat. Dry fry the desiccated coconut and coconut shavings in a frying pan until lightly golden. Dry fry the desiccated coconut and coconut shavings in a frying pan until lightly golden. When ready to serve, sprinkle the biscuit crumbs onto four serving plates in 3 piles then top each pile with a quenelle of the cheesecake cream. Top each of the quenelles with one of the toppings. When ready to serve, sprinkle the biscuit crumbs onto four serving plates in 3 piles then top each pile with a quenelle of the cheesecake cream. Top each of the quenelles with one of the toppings. To finish the salted caramel popcorn cheesecakes, sprinkle over the popcorn then top with some salted caramel sauce and a drizzle of the melted chocolate. To finish the salted caramel popcorn cheesecakes, sprinkle over the popcorn then top with some salted caramel sauce and a drizzle of the melted chocolate. To finish the cranachan cheesecakes, drizzle over the raspberry sauce, sprinkle with toasted oats and top with a raspberry. To finish the cranachan cheesecakes, drizzle over the raspberry sauce, sprinkle with toasted oats and top with a raspberry. To finish the coconut and milk chocolate cheesecake, sprinkle a pinch of the two types of coconut on top and drizzle the melted chocolate over. To finish the coconut and milk chocolate cheesecake, sprinkle a pinch of the two types of coconut on top and drizzle the melted chocolate over."
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} | e3f898c86b0dd0649953057b23f1621f3acf22f50771ea8a62d7a8331c8acf76 | Raspberry marshmallows recipe
Prepare a 20cm/8in square baking tin 4cm/1½in deep by lining it with baking parchment. Using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted.To make the marshmallow, put the sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed pan and stir. Bring the liquid to a gentle boil and continue cooking for about 15 minutes until the mixture reaches 127C/260F on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)While you are waiting, sprinkle the gelatine over 100ml/3½fl oz of hot water (following the instructions on the packet), and check to make sure it has dissolved properly. If using gelatine leaves, soak them in cold water for 10 minutes and then squeeze out any excess water before using.When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer. Pour the dissolved gelatine into the syrup. Be careful as it will bubble and spit a little and rise to the top of the pan. Caution: it is extremely hot. Using a freestanding mixer or electric whisk, whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Still whisking, slowly add the syrup mixture to the eggs (do not let the syrup touch the beaters as it may splash). With the mixer or whisk on a fast setting, whisk for a further 15-20 minutes, or until the mixture is thick, shiny and holding its shape reasonably well on the whisk. Meanwhile, to make the raspberry coulis, place roughly half the fresh raspberries in a pan with the caster sugar (set the other half aside for decoration later). Cook on a medium heat for around 10 minutes, stirring until it is a lovely ruby-red mush. Strain the mixture into a clean bowl, pressing the pulp through the sieve using the back of a spoon. Leave to cool.Once you’ve finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect. Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries over the top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife, if necessary. Scatter the remaining raspberries over the top.Leave the mallow for about two hours to set. Dust another piece of parchment with a mix of equal parts icing sugar and cornflour. Turn the mallow out onto the dusted parchment. Cut it into squares using a knife dipped in hot boiled water. Dust the cut edges with more icing sugar and cornflower and transfer to a wire rack. Leave to dry and cool for another 30 minutes if serving as a gooey dessert, or 2-3 hours if cutting into squares. Prepare a 20cm/8in square baking tin 4cm/1½in deep by lining it with baking parchment. Using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted. Prepare a 20cm/8in square baking tin 4cm/1½in deep by lining it with baking parchment. Using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted. To make the marshmallow, put the sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed pan and stir. Bring the liquid to a gentle boil and continue cooking for about 15 minutes until the mixture reaches 127C/260F on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) To make the marshmallow, put the sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed pan and stir. Bring the liquid to a gentle boil and continue cooking for about 15 minutes until the mixture reaches 127C/260F on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) While you are waiting, sprinkle the gelatine over 100ml/3½fl oz of hot water (following the instructions on the packet), and check to make sure it has dissolved properly. If using gelatine leaves, soak them in cold water for 10 minutes and then squeeze out any excess water before using. While you are waiting, sprinkle the gelatine over 100ml/3½fl oz of hot water (following the instructions on the packet), and check to make sure it has dissolved properly. If using gelatine leaves, soak them in cold water for 10 minutes and then squeeze out any excess water before using. When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer. Pour the dissolved gelatine into the syrup. Be careful as it will bubble and spit a little and rise to the top of the pan. Caution: it is extremely hot. When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer. Pour the dissolved gelatine into the syrup. Be careful as it will bubble and spit a little and rise to the top of the pan. Caution: it is extremely hot. Using a freestanding mixer or electric whisk, whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Still whisking, slowly add the syrup mixture to the eggs (do not let the syrup touch the beaters as it may splash). With the mixer or whisk on a fast setting, whisk for a further 15-20 minutes, or until the mixture is thick, shiny and holding its shape reasonably well on the whisk. Using a freestanding mixer or electric whisk, whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Still whisking, slowly add the syrup mixture to the eggs (do not let the syrup touch the beaters as it may splash). With the mixer or whisk on a fast setting, whisk for a further 15-20 minutes, or until the mixture is thick, shiny and holding its shape reasonably well on the whisk. Meanwhile, to make the raspberry coulis, place roughly half the fresh raspberries in a pan with the caster sugar (set the other half aside for decoration later). Cook on a medium heat for around 10 minutes, stirring until it is a lovely ruby-red mush. Strain the mixture into a clean bowl, pressing the pulp through the sieve using the back of a spoon. Leave to cool. Meanwhile, to make the raspberry coulis, place roughly half the fresh raspberries in a pan with the caster sugar (set the other half aside for decoration later). Cook on a medium heat for around 10 minutes, stirring until it is a lovely ruby-red mush. Strain the mixture into a clean bowl, pressing the pulp through the sieve using the back of a spoon. Leave to cool. Once you’ve finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect. Once you’ve finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect. Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries over the top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife, if necessary. Scatter the remaining raspberries over the top. Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries over the top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife, if necessary. Scatter the remaining raspberries over the top. Leave the mallow for about two hours to set. Leave the mallow for about two hours to set. Dust another piece of parchment with a mix of equal parts icing sugar and cornflour. Dust another piece of parchment with a mix of equal parts icing sugar and cornflour. Turn the mallow out onto the dusted parchment. Cut it into squares using a knife dipped in hot boiled water. Dust the cut edges with more icing sugar and cornflower and transfer to a wire rack. Leave to dry and cool for another 30 minutes if serving as a gooey dessert, or 2-3 hours if cutting into squares. Turn the mallow out onto the dusted parchment. Cut it into squares using a knife dipped in hot boiled water. Dust the cut edges with more icing sugar and cornflower and transfer to a wire rack. Leave to dry and cool for another 30 minutes if serving as a gooey dessert, or 2-3 hours if cutting into squares. | {
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"title": "Raspberry marshmallows recipe",
"content": "Prepare a 20cm/8in square baking tin 4cm/1½in deep by lining it with baking parchment. Using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted.To make the marshmallow, put the sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed pan and stir. Bring the liquid to a gentle boil and continue cooking for about 15 minutes until the mixture reaches 127C/260F on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.)While you are waiting, sprinkle the gelatine over 100ml/3½fl oz of hot water (following the instructions on the packet), and check to make sure it has dissolved properly. If using gelatine leaves, soak them in cold water for 10 minutes and then squeeze out any excess water before using.When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer. Pour the dissolved gelatine into the syrup. Be careful as it will bubble and spit a little and rise to the top of the pan. Caution: it is extremely hot. Using a freestanding mixer or electric whisk, whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Still whisking, slowly add the syrup mixture to the eggs (do not let the syrup touch the beaters as it may splash). With the mixer or whisk on a fast setting, whisk for a further 15-20 minutes, or until the mixture is thick, shiny and holding its shape reasonably well on the whisk. Meanwhile, to make the raspberry coulis, place roughly half the fresh raspberries in a pan with the caster sugar (set the other half aside for decoration later). Cook on a medium heat for around 10 minutes, stirring until it is a lovely ruby-red mush. Strain the mixture into a clean bowl, pressing the pulp through the sieve using the back of a spoon. Leave to cool.Once you’ve finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect. Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries over the top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife, if necessary. Scatter the remaining raspberries over the top.Leave the mallow for about two hours to set. Dust another piece of parchment with a mix of equal parts icing sugar and cornflour. Turn the mallow out onto the dusted parchment. Cut it into squares using a knife dipped in hot boiled water. Dust the cut edges with more icing sugar and cornflower and transfer to a wire rack. Leave to dry and cool for another 30 minutes if serving as a gooey dessert, or 2-3 hours if cutting into squares. Prepare a 20cm/8in square baking tin 4cm/1½in deep by lining it with baking parchment. Using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted. Prepare a 20cm/8in square baking tin 4cm/1½in deep by lining it with baking parchment. Using a sieve, shake equal amounts of icing sugar and cornflour over the base until the parchment is lightly dusted. To make the marshmallow, put the sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed pan and stir. Bring the liquid to a gentle boil and continue cooking for about 15 minutes until the mixture reaches 127C/260F on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) To make the marshmallow, put the sugar, glucose and 200ml/7fl oz of water into a heavy-bottomed pan and stir. Bring the liquid to a gentle boil and continue cooking for about 15 minutes until the mixture reaches 127C/260F on a sugar thermometer. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) While you are waiting, sprinkle the gelatine over 100ml/3½fl oz of hot water (following the instructions on the packet), and check to make sure it has dissolved properly. If using gelatine leaves, soak them in cold water for 10 minutes and then squeeze out any excess water before using. While you are waiting, sprinkle the gelatine over 100ml/3½fl oz of hot water (following the instructions on the packet), and check to make sure it has dissolved properly. If using gelatine leaves, soak them in cold water for 10 minutes and then squeeze out any excess water before using. When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer. Pour the dissolved gelatine into the syrup. Be careful as it will bubble and spit a little and rise to the top of the pan. Caution: it is extremely hot. When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer. Pour the dissolved gelatine into the syrup. Be careful as it will bubble and spit a little and rise to the top of the pan. Caution: it is extremely hot. Using a freestanding mixer or electric whisk, whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Still whisking, slowly add the syrup mixture to the eggs (do not let the syrup touch the beaters as it may splash). With the mixer or whisk on a fast setting, whisk for a further 15-20 minutes, or until the mixture is thick, shiny and holding its shape reasonably well on the whisk. Using a freestanding mixer or electric whisk, whisk the egg whites in a large mixing bowl until stiff peaks form when the whisk is removed. Still whisking, slowly add the syrup mixture to the eggs (do not let the syrup touch the beaters as it may splash). With the mixer or whisk on a fast setting, whisk for a further 15-20 minutes, or until the mixture is thick, shiny and holding its shape reasonably well on the whisk. Meanwhile, to make the raspberry coulis, place roughly half the fresh raspberries in a pan with the caster sugar (set the other half aside for decoration later). Cook on a medium heat for around 10 minutes, stirring until it is a lovely ruby-red mush. Strain the mixture into a clean bowl, pressing the pulp through the sieve using the back of a spoon. Leave to cool. Meanwhile, to make the raspberry coulis, place roughly half the fresh raspberries in a pan with the caster sugar (set the other half aside for decoration later). Cook on a medium heat for around 10 minutes, stirring until it is a lovely ruby-red mush. Strain the mixture into a clean bowl, pressing the pulp through the sieve using the back of a spoon. Leave to cool. Once you’ve finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect. Once you’ve finished whisking the marshmallow mixture, use a spoon to fold the raspberry coulis gently through the marshmallow mixture to create a rippled effect. Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries over the top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife, if necessary. Scatter the remaining raspberries over the top. Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries over the top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife, if necessary. Scatter the remaining raspberries over the top. Leave the mallow for about two hours to set. Leave the mallow for about two hours to set. Dust another piece of parchment with a mix of equal parts icing sugar and cornflour. Dust another piece of parchment with a mix of equal parts icing sugar and cornflour. Turn the mallow out onto the dusted parchment. Cut it into squares using a knife dipped in hot boiled water. Dust the cut edges with more icing sugar and cornflower and transfer to a wire rack. Leave to dry and cool for another 30 minutes if serving as a gooey dessert, or 2-3 hours if cutting into squares. Turn the mallow out onto the dusted parchment. Cut it into squares using a knife dipped in hot boiled water. Dust the cut edges with more icing sugar and cornflower and transfer to a wire rack. Leave to dry and cool for another 30 minutes if serving as a gooey dessert, or 2-3 hours if cutting into squares."
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} | c8586dbcacdee9b1eda0ab174645b1476c017e610690254ff4f1852018b3fa70 | Healthy pizza recipe
An average of 3.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_pizza_55143_16x9.jpg No yeast required for this easy, healthy pizza, topped with colourful vegetables that's ready in 30 minutes.This is a great recipe if you want to feed the kids in a hurry! Each serving provides 353 kcal, 15g protein, 54g carbohydrates (of which 12g sugars), 7g fat (of which 4g saturates), 5g fibre and 1.4g salt. 125g/4½oz self-raising brown or self-raising wholemeal flour, plus extra for dustingpinch fine sea salt125g/4½oz full-fat plain yoghurt 125g/4½oz self-raising brown or self-raising wholemeal flour, plus extra for dusting pinch fine sea salt 125g/4½oz full-fat plain yoghurt 1 yellow or orange pepper, seeds removed and thinly sliced 1 courgette, cut into 1cm/½in slices1 red onion, cut into thin wedges1 tbsp extra virgin olive oil, plus extra for drizzling½ tsp dried chilli flakes50g/1¾oz ready-grated mozzarella or cheddar, goats’ cheese, broken into small chunks, or 1 mozzarella ball, sliced or roughly tornfreshly ground black pepperfresh basil leaves, to serve (optional) 1 yellow or orange pepper, seeds removed and thinly sliced 1 courgette, cut into 1cm/½in slices 1 red onion, cut into thin wedges 1 tbsp extra virgin olive oil, plus extra for drizzling ½ tsp dried chilli flakes 50g/1¾oz ready-grated mozzarella or cheddar, goats’ cheese, broken into small chunks, or 1 mozzarella ball, sliced or roughly torn freshly ground black pepper fresh basil leaves, to serve (optional) 6 tbsp passata sauce (approximately 100g/3½oz)1 tsp dried oregano 6 tbsp passata sauce (approximately 100g/3½oz) 1 tsp dried oregano Method Preheat the oven to 220C/200C Fan/Gas 7. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes.Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute. Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.) Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over.For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes. Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute. Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute. Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.) Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.) Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over. Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over. For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown. For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving. Recipe tips You can use any cheese you like for this pizza – it’s also a great way to use up a mix of odds and ends from the fridge. Make two pizzas instead of one large pizza if you like. Any leftover passata can be used for pasta sauces, stews or curries. It freezes well for up to 4 months. Instead of passata, you can use a bought pizza topping or strained tinned tomatoes. If you don’t have self-raising wholemeal flour, use plain wholemeal flour and add 1 teaspoon of baking powder and an extra tablespoon of water if needed. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Healthy pizza recipe",
"content": "An average of 3.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_pizza_55143_16x9.jpg No yeast required for this easy, healthy pizza, topped with colourful vegetables that's ready in 30 minutes.This is a great recipe if you want to feed the kids in a hurry! Each serving provides 353 kcal, 15g protein, 54g carbohydrates (of which 12g sugars), 7g fat (of which 4g saturates), 5g fibre and 1.4g salt. 125g/4½oz self-raising brown or self-raising wholemeal flour, plus extra for dustingpinch fine sea salt125g/4½oz full-fat plain yoghurt 125g/4½oz self-raising brown or self-raising wholemeal flour, plus extra for dusting pinch fine sea salt 125g/4½oz full-fat plain yoghurt 1 yellow or orange pepper, seeds removed and thinly sliced 1 courgette, cut into 1cm/½in slices1 red onion, cut into thin wedges1 tbsp extra virgin olive oil, plus extra for drizzling½ tsp dried chilli flakes50g/1¾oz ready-grated mozzarella or cheddar, goats’ cheese, broken into small chunks, or 1 mozzarella ball, sliced or roughly tornfreshly ground black pepperfresh basil leaves, to serve (optional) 1 yellow or orange pepper, seeds removed and thinly sliced 1 courgette, cut into 1cm/½in slices 1 red onion, cut into thin wedges 1 tbsp extra virgin olive oil, plus extra for drizzling ½ tsp dried chilli flakes 50g/1¾oz ready-grated mozzarella or cheddar, goats’ cheese, broken into small chunks, or 1 mozzarella ball, sliced or roughly torn freshly ground black pepper fresh basil leaves, to serve (optional) 6 tbsp passata sauce (approximately 100g/3½oz)1 tsp dried oregano 6 tbsp passata sauce (approximately 100g/3½oz) 1 tsp dried oregano Method Preheat the oven to 220C/200C Fan/Gas 7. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes.Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute. Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.) Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over.For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes. To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes. Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute. Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute. Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.) Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.) Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over. Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over. For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown. For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving. Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving. Recipe tips You can use any cheese you like for this pizza – it’s also a great way to use up a mix of odds and ends from the fridge. Make two pizzas instead of one large pizza if you like. Any leftover passata can be used for pasta sauces, stews or curries. It freezes well for up to 4 months. Instead of passata, you can use a bought pizza topping or strained tinned tomatoes. If you don’t have self-raising wholemeal flour, use plain wholemeal flour and add 1 teaspoon of baking powder and an extra tablespoon of water if needed."
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} | b1d293943a3a8bb2d44a91851e282666ac0131f8eab0019384ada662f0c4224e | Carrot and coriander falafel recipe
An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_coriander_72724_16x9.jpg Try Simon Rimmer's healthy twist on falafel, with a herby yoghurt sauce. Serve with toasted pitta and hummus. Each serving provides 51kcal, 2g protein, 4g carbohydrate (of which 0.5g sugars) 2.5g fat (of which 0.5g saturates), 1.5g fibre and 0.1g salt per portion. 1 tsp cumin seeds1 tsp coriander seeds2 x 400g/14oz cans chickpeas, drainedsalt and freshly ground black pepper1½ tsp baking powder1 tbsp plain flour100g/3½oz carrot, finely grated (moisture squeezed out)1 red chilli, finely chopped1 tbsp chopped fresh coriander1 garlic clove, crushed2 tbsp chopped fresh parsley1 lemon, zest onlyvegetable oil, for fryingsesame seeds, to garnish 1 tsp cumin seeds 1 tsp coriander seeds 2 x 400g/14oz cans chickpeas, drained salt and freshly ground black pepper 1½ tsp baking powder 1 tbsp plain flour 100g/3½oz carrot, finely grated (moisture squeezed out) 1 red chilli, finely chopped 1 tbsp chopped fresh coriander 1 garlic clove, crushed 2 tbsp chopped fresh parsley 1 lemon, zest only vegetable oil, for frying sesame seeds, to garnish 100ml/3½fl oz Greek yoghurt 1 tbsp chopped fresh coriander1 tbsp chopped fresh mint1 lime, juice only1 tbsp tahini 100ml/3½fl oz Greek yoghurt 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint 1 lime, juice only 1 tbsp tahini toasted pitta breads toasted pitta breads Method For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar.Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.Shape spoonfuls of the falafel mixture into balls and set aside on a plate.Meanwhile, heat 1cm/½in vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth.Serve the falafels with toasted pitta breads and the yoghurt dressing alongside. For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar. For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar. Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined. Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined. Shape spoonfuls of the falafel mixture into balls and set aside on a plate. Shape spoonfuls of the falafel mixture into balls and set aside on a plate. Meanwhile, heat 1cm/½in vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds. Meanwhile, heat 1cm/½in vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds. For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth. For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth. Serve the falafels with toasted pitta breads and the yoghurt dressing alongside. Serve the falafels with toasted pitta breads and the yoghurt dressing alongside. | {
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"content": "An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_coriander_72724_16x9.jpg Try Simon Rimmer's healthy twist on falafel, with a herby yoghurt sauce. Serve with toasted pitta and hummus. Each serving provides 51kcal, 2g protein, 4g carbohydrate (of which 0.5g sugars) 2.5g fat (of which 0.5g saturates), 1.5g fibre and 0.1g salt per portion. 1 tsp cumin seeds1 tsp coriander seeds2 x 400g/14oz cans chickpeas, drainedsalt and freshly ground black pepper1½ tsp baking powder1 tbsp plain flour100g/3½oz carrot, finely grated (moisture squeezed out)1 red chilli, finely chopped1 tbsp chopped fresh coriander1 garlic clove, crushed2 tbsp chopped fresh parsley1 lemon, zest onlyvegetable oil, for fryingsesame seeds, to garnish 1 tsp cumin seeds 1 tsp coriander seeds 2 x 400g/14oz cans chickpeas, drained salt and freshly ground black pepper 1½ tsp baking powder 1 tbsp plain flour 100g/3½oz carrot, finely grated (moisture squeezed out) 1 red chilli, finely chopped 1 tbsp chopped fresh coriander 1 garlic clove, crushed 2 tbsp chopped fresh parsley 1 lemon, zest only vegetable oil, for frying sesame seeds, to garnish 100ml/3½fl oz Greek yoghurt 1 tbsp chopped fresh coriander1 tbsp chopped fresh mint1 lime, juice only1 tbsp tahini 100ml/3½fl oz Greek yoghurt 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint 1 lime, juice only 1 tbsp tahini toasted pitta breads toasted pitta breads Method For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar.Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.Shape spoonfuls of the falafel mixture into balls and set aside on a plate.Meanwhile, heat 1cm/½in vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth.Serve the falafels with toasted pitta breads and the yoghurt dressing alongside. For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar. For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar. Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined. Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined. Shape spoonfuls of the falafel mixture into balls and set aside on a plate. Shape spoonfuls of the falafel mixture into balls and set aside on a plate. Meanwhile, heat 1cm/½in vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds. Meanwhile, heat 1cm/½in vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds. For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth. For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth. Serve the falafels with toasted pitta breads and the yoghurt dressing alongside. Serve the falafels with toasted pitta breads and the yoghurt dressing alongside."
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} | f952a96f32b25805e08b702f77f52105a8e6a5b28188473e170203bf9f4772d8 | Falafel three ways recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/falafel_4_ways_22209_16x9.jpg Easy-to-make falafel. Keep the mixture in the fridge and use to make speedy meals any time! 400g tin chickpeas, drained and rinsed1 small onion, roughly chopped2 garlic cloves, roughly chopped½ tsp ground coriander½ tsp ground cumin½ tsp ground cinnamon½ tsp flaked sea salt3 tbsp gram flour (chickpea)small bunch coriander leaves and stems, roughly chopped1 small free-range egg100g/3½oz sesame seeds, for rolling1 tbsp olive oil 400g tin chickpeas, drained and rinsed 1 small onion, roughly chopped 2 garlic cloves, roughly chopped ½ tsp ground coriander ½ tsp ground cumin ½ tsp ground cinnamon ½ tsp flaked sea salt 3 tbsp gram flour (chickpea) small bunch coriander leaves and stems, roughly chopped 1 small free-range egg 100g/3½oz sesame seeds, for rolling 1 tbsp olive oil 100g/3½oz tagliatelle1 tbsp olive oil1 garlic clove, thinly slicedpinch dried chilli flakes2 handfuls baby spinach4 cooked falafel2 tbsp finely chopped fresh parsley½ lemon, juice only 100g/3½oz tagliatelle 1 tbsp olive oil 1 garlic clove, thinly sliced pinch dried chilli flakes 2 handfuls baby spinach 4 cooked falafel 2 tbsp finely chopped fresh parsley ½ lemon, juice only 3 cooked falafel1 pitta bread, cut into thin triangles2 tbsp olive oilsea salt½ Little Gem lettuce, thinly sliced½ small red onion, thinly slicedsqueeze lemon juice1 tsp plain yoghurt, ideally Greek, to serve 3 cooked falafel 1 pitta bread, cut into thin triangles 2 tbsp olive oil sea salt ½ Little Gem lettuce, thinly sliced ½ small red onion, thinly sliced squeeze lemon juice 1 tsp plain yoghurt, ideally Greek, to serve 1 slice sourdough2 cooked falafel1 free-range egg1 tsp olive oillarge pinch paprika, to garnish 1 slice sourdough 2 cooked falafel 1 free-range egg 1 tsp olive oil large pinch paprika, to garnish Method For the falafel, tip the chickpeas, onion, garlic, spices, salt, gram flour, fresh coriander and egg into a food processor and pulse until it is blended but still has some texture. Roll the mixture into 12–15 small balls and coat each in sesame seeds. Refrigerate for 30 minutes, or until ready to use. To cook the falafel, heat the oil in a frying pan until medium–hot. Fry for 10 minutes, turning regularly, until golden and cooked through. For the pasta, boil the tagliatelle following the packet instructions or until al dente, then drain well. Meanwhile, heat the oil in a frying pan, add the garlic and chilli and cook, stirring, for 1 minute. Add the spinach and stir for 1 minute or until wilted. Tip in the tagliatelle and parsley and heat through for a few seconds, stirring. To serve, top with four cooked falafel and squeeze over the lemon juice. For the pittas, preheat the oven to 210C/190C Fan/Gas 6. Put the pitta triangles on a baking tray, drizzle over 1 tablespoon oil and sprinkle with sea salt. Bake for 5–10 minutes, or until crisp. Mix the Little Gem and red onion and dress with the remaining oil and the lemon juice. Serve with four cooked falafel and the yoghurt. For the breakfast toast, toast the sourdough and top with the broken up falafel. Fry the egg in the oil over a high heat and place on top of the toast. Sprinkle over paprika and serve. For the falafel, tip the chickpeas, onion, garlic, spices, salt, gram flour, fresh coriander and egg into a food processor and pulse until it is blended but still has some texture. Roll the mixture into 12–15 small balls and coat each in sesame seeds. Refrigerate for 30 minutes, or until ready to use. To cook the falafel, heat the oil in a frying pan until medium–hot. Fry for 10 minutes, turning regularly, until golden and cooked through. For the falafel, tip the chickpeas, onion, garlic, spices, salt, gram flour, fresh coriander and egg into a food processor and pulse until it is blended but still has some texture. Roll the mixture into 12–15 small balls and coat each in sesame seeds. Refrigerate for 30 minutes, or until ready to use. To cook the falafel, heat the oil in a frying pan until medium–hot. Fry for 10 minutes, turning regularly, until golden and cooked through. For the pasta, boil the tagliatelle following the packet instructions or until al dente, then drain well. Meanwhile, heat the oil in a frying pan, add the garlic and chilli and cook, stirring, for 1 minute. Add the spinach and stir for 1 minute or until wilted. Tip in the tagliatelle and parsley and heat through for a few seconds, stirring. To serve, top with four cooked falafel and squeeze over the lemon juice. For the pasta, boil the tagliatelle following the packet instructions or until al dente, then drain well. Meanwhile, heat the oil in a frying pan, add the garlic and chilli and cook, stirring, for 1 minute. Add the spinach and stir for 1 minute or until wilted. Tip in the tagliatelle and parsley and heat through for a few seconds, stirring. To serve, top with four cooked falafel and squeeze over the lemon juice. For the pittas, preheat the oven to 210C/190C Fan/Gas 6. Put the pitta triangles on a baking tray, drizzle over 1 tablespoon oil and sprinkle with sea salt. Bake for 5–10 minutes, or until crisp. Mix the Little Gem and red onion and dress with the remaining oil and the lemon juice. Serve with four cooked falafel and the yoghurt. For the pittas, preheat the oven to 210C/190C Fan/Gas 6. Put the pitta triangles on a baking tray, drizzle over 1 tablespoon oil and sprinkle with sea salt. Bake for 5–10 minutes, or until crisp. Mix the Little Gem and red onion and dress with the remaining oil and the lemon juice. Serve with four cooked falafel and the yoghurt. For the breakfast toast, toast the sourdough and top with the broken up falafel. Fry the egg in the oil over a high heat and place on top of the toast. Sprinkle over paprika and serve. For the breakfast toast, toast the sourdough and top with the broken up falafel. Fry the egg in the oil over a high heat and place on top of the toast. Sprinkle over paprika and serve. Recipe tips This recipe be scaled up or down to serve a crowd or create a meal for one. | {
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"title": "Falafel three ways recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/falafel_4_ways_22209_16x9.jpg Easy-to-make falafel. Keep the mixture in the fridge and use to make speedy meals any time! 400g tin chickpeas, drained and rinsed1 small onion, roughly chopped2 garlic cloves, roughly chopped½ tsp ground coriander½ tsp ground cumin½ tsp ground cinnamon½ tsp flaked sea salt3 tbsp gram flour (chickpea)small bunch coriander leaves and stems, roughly chopped1 small free-range egg100g/3½oz sesame seeds, for rolling1 tbsp olive oil 400g tin chickpeas, drained and rinsed 1 small onion, roughly chopped 2 garlic cloves, roughly chopped ½ tsp ground coriander ½ tsp ground cumin ½ tsp ground cinnamon ½ tsp flaked sea salt 3 tbsp gram flour (chickpea) small bunch coriander leaves and stems, roughly chopped 1 small free-range egg 100g/3½oz sesame seeds, for rolling 1 tbsp olive oil 100g/3½oz tagliatelle1 tbsp olive oil1 garlic clove, thinly slicedpinch dried chilli flakes2 handfuls baby spinach4 cooked falafel2 tbsp finely chopped fresh parsley½ lemon, juice only 100g/3½oz tagliatelle 1 tbsp olive oil 1 garlic clove, thinly sliced pinch dried chilli flakes 2 handfuls baby spinach 4 cooked falafel 2 tbsp finely chopped fresh parsley ½ lemon, juice only 3 cooked falafel1 pitta bread, cut into thin triangles2 tbsp olive oilsea salt½ Little Gem lettuce, thinly sliced½ small red onion, thinly slicedsqueeze lemon juice1 tsp plain yoghurt, ideally Greek, to serve 3 cooked falafel 1 pitta bread, cut into thin triangles 2 tbsp olive oil sea salt ½ Little Gem lettuce, thinly sliced ½ small red onion, thinly sliced squeeze lemon juice 1 tsp plain yoghurt, ideally Greek, to serve 1 slice sourdough2 cooked falafel1 free-range egg1 tsp olive oillarge pinch paprika, to garnish 1 slice sourdough 2 cooked falafel 1 free-range egg 1 tsp olive oil large pinch paprika, to garnish Method For the falafel, tip the chickpeas, onion, garlic, spices, salt, gram flour, fresh coriander and egg into a food processor and pulse until it is blended but still has some texture. Roll the mixture into 12–15 small balls and coat each in sesame seeds. Refrigerate for 30 minutes, or until ready to use. To cook the falafel, heat the oil in a frying pan until medium–hot. Fry for 10 minutes, turning regularly, until golden and cooked through. For the pasta, boil the tagliatelle following the packet instructions or until al dente, then drain well. Meanwhile, heat the oil in a frying pan, add the garlic and chilli and cook, stirring, for 1 minute. Add the spinach and stir for 1 minute or until wilted. Tip in the tagliatelle and parsley and heat through for a few seconds, stirring. To serve, top with four cooked falafel and squeeze over the lemon juice. For the pittas, preheat the oven to 210C/190C Fan/Gas 6. Put the pitta triangles on a baking tray, drizzle over 1 tablespoon oil and sprinkle with sea salt. Bake for 5–10 minutes, or until crisp. Mix the Little Gem and red onion and dress with the remaining oil and the lemon juice. Serve with four cooked falafel and the yoghurt. For the breakfast toast, toast the sourdough and top with the broken up falafel. Fry the egg in the oil over a high heat and place on top of the toast. Sprinkle over paprika and serve. For the falafel, tip the chickpeas, onion, garlic, spices, salt, gram flour, fresh coriander and egg into a food processor and pulse until it is blended but still has some texture. Roll the mixture into 12–15 small balls and coat each in sesame seeds. Refrigerate for 30 minutes, or until ready to use. To cook the falafel, heat the oil in a frying pan until medium–hot. Fry for 10 minutes, turning regularly, until golden and cooked through. For the falafel, tip the chickpeas, onion, garlic, spices, salt, gram flour, fresh coriander and egg into a food processor and pulse until it is blended but still has some texture. Roll the mixture into 12–15 small balls and coat each in sesame seeds. Refrigerate for 30 minutes, or until ready to use. To cook the falafel, heat the oil in a frying pan until medium–hot. Fry for 10 minutes, turning regularly, until golden and cooked through. For the pasta, boil the tagliatelle following the packet instructions or until al dente, then drain well. Meanwhile, heat the oil in a frying pan, add the garlic and chilli and cook, stirring, for 1 minute. Add the spinach and stir for 1 minute or until wilted. Tip in the tagliatelle and parsley and heat through for a few seconds, stirring. To serve, top with four cooked falafel and squeeze over the lemon juice. For the pasta, boil the tagliatelle following the packet instructions or until al dente, then drain well. Meanwhile, heat the oil in a frying pan, add the garlic and chilli and cook, stirring, for 1 minute. Add the spinach and stir for 1 minute or until wilted. Tip in the tagliatelle and parsley and heat through for a few seconds, stirring. To serve, top with four cooked falafel and squeeze over the lemon juice. For the pittas, preheat the oven to 210C/190C Fan/Gas 6. Put the pitta triangles on a baking tray, drizzle over 1 tablespoon oil and sprinkle with sea salt. Bake for 5–10 minutes, or until crisp. Mix the Little Gem and red onion and dress with the remaining oil and the lemon juice. Serve with four cooked falafel and the yoghurt. For the pittas, preheat the oven to 210C/190C Fan/Gas 6. Put the pitta triangles on a baking tray, drizzle over 1 tablespoon oil and sprinkle with sea salt. Bake for 5–10 minutes, or until crisp. Mix the Little Gem and red onion and dress with the remaining oil and the lemon juice. Serve with four cooked falafel and the yoghurt. For the breakfast toast, toast the sourdough and top with the broken up falafel. Fry the egg in the oil over a high heat and place on top of the toast. Sprinkle over paprika and serve. For the breakfast toast, toast the sourdough and top with the broken up falafel. Fry the egg in the oil over a high heat and place on top of the toast. Sprinkle over paprika and serve. Recipe tips This recipe be scaled up or down to serve a crowd or create a meal for one."
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} | fed5d801be95f983cba81acba487d7c73fda682847ef6c30240f88c39185c0a9 | Vegetable fritters with chickpeas recipe
Vegetable fritters with spiced coconut chickpeas An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_fritters_with_41234_16x9.jpg Vegetable fritters are a great way to use up any odds and ends of vegetables you've got in the fridge. Add the spice of your choice. 2 tbsp vegetable oil½ onion, finely chopped1 garlic clove, crushed1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder)1 tsp ground cumin 1 tsp paprika400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water)400g tin chickpeas, drained and rinsed (or any others tinned pulses, peas or beans)½ lemon or lime 2 tbsp chopped fresh coriandersalt and freshly ground black pepper 2 tbsp vegetable oil ½ onion, finely chopped 1 garlic clove, crushed 1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder) 1 tsp ground cumin 1 tsp paprika 400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water) 400g tin chickpeas, drained and rinsed (or any others tinned pulses, peas or beans) ½ lemon or lime 2 tbsp chopped fresh coriander salt and freshly ground black pepper 1 parsnip, well-scrubbed, peeled and grated, peelings reserved (or any other root vegetable)1 carrot, peeled and grated (or any other root vegetable)½ onion, grated 1 tsp garam masala (or any other Indian spices such as cumin, ground coriander or chilli powder)1 tbsp plain flour (other any other flour such as self-raising, gram or rice)1 free-range egg yolk2 tbsp vegetable oil, plus extra for deep frying (or any other oil)pinch paprikasalt and freshly ground black pepper 1 parsnip, well-scrubbed, peeled and grated, peelings reserved (or any other root vegetable) 1 carrot, peeled and grated (or any other root vegetable) ½ onion, grated 1 tsp garam masala (or any other Indian spices such as cumin, ground coriander or chilli powder) 1 tbsp plain flour (other any other flour such as self-raising, gram or rice) 1 free-range egg yolk 2 tbsp vegetable oil, plus extra for deep frying (or any other oil) pinch paprika salt and freshly ground black pepper Method To make the spiced chickpeas, heat the oil in a saucepan and fry the onion and garlic. Add the spices and stir in the coconut milk and chickpeas. Season with salt and pepper and simmer for 6–8 minutes, until thickened. Add a squeeze of lemon to finish. Meanwhile, to make the vegetable fritters, mix the parsnip, carrot, onion, garam masala, flour and egg yolk in a large bowl and season with salt and pepper. Form the mixture into patties. Heat the oil in a frying pan and fry the patties on both sides until golden-brown. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the parsnip peelings in the fryer and cook for 1–2 minutes or until crispy. Transfer to kitchen paper to drain and dust with the paprika. If you don’t have a deep fat fryer, you can also shallow fry the peelings in a deep saucepan. Place the fritters on two warmed plates and spoon the spiced chickpeas on the side. Top with fresh coriander and the fried peelings and serve. To make the spiced chickpeas, heat the oil in a saucepan and fry the onion and garlic. Add the spices and stir in the coconut milk and chickpeas. Season with salt and pepper and simmer for 6–8 minutes, until thickened. Add a squeeze of lemon to finish. To make the spiced chickpeas, heat the oil in a saucepan and fry the onion and garlic. Add the spices and stir in the coconut milk and chickpeas. Season with salt and pepper and simmer for 6–8 minutes, until thickened. Add a squeeze of lemon to finish. Meanwhile, to make the vegetable fritters, mix the parsnip, carrot, onion, garam masala, flour and egg yolk in a large bowl and season with salt and pepper. Form the mixture into patties. Heat the oil in a frying pan and fry the patties on both sides until golden-brown. Meanwhile, to make the vegetable fritters, mix the parsnip, carrot, onion, garam masala, flour and egg yolk in a large bowl and season with salt and pepper. Form the mixture into patties. Heat the oil in a frying pan and fry the patties on both sides until golden-brown. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the parsnip peelings in the fryer and cook for 1–2 minutes or until crispy. Transfer to kitchen paper to drain and dust with the paprika. If you don’t have a deep fat fryer, you can also shallow fry the peelings in a deep saucepan. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the parsnip peelings in the fryer and cook for 1–2 minutes or until crispy. Transfer to kitchen paper to drain and dust with the paprika. If you don’t have a deep fat fryer, you can also shallow fry the peelings in a deep saucepan. Place the fritters on two warmed plates and spoon the spiced chickpeas on the side. Top with fresh coriander and the fried peelings and serve. Place the fritters on two warmed plates and spoon the spiced chickpeas on the side. Top with fresh coriander and the fried peelings and serve. | {
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"content": "Vegetable fritters with spiced coconut chickpeas An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_fritters_with_41234_16x9.jpg Vegetable fritters are a great way to use up any odds and ends of vegetables you've got in the fridge. Add the spice of your choice. 2 tbsp vegetable oil½ onion, finely chopped1 garlic clove, crushed1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder)1 tsp ground cumin 1 tsp paprika400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water)400g tin chickpeas, drained and rinsed (or any others tinned pulses, peas or beans)½ lemon or lime 2 tbsp chopped fresh coriandersalt and freshly ground black pepper 2 tbsp vegetable oil ½ onion, finely chopped 1 garlic clove, crushed 1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder) 1 tsp ground cumin 1 tsp paprika 400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water) 400g tin chickpeas, drained and rinsed (or any others tinned pulses, peas or beans) ½ lemon or lime 2 tbsp chopped fresh coriander salt and freshly ground black pepper 1 parsnip, well-scrubbed, peeled and grated, peelings reserved (or any other root vegetable)1 carrot, peeled and grated (or any other root vegetable)½ onion, grated 1 tsp garam masala (or any other Indian spices such as cumin, ground coriander or chilli powder)1 tbsp plain flour (other any other flour such as self-raising, gram or rice)1 free-range egg yolk2 tbsp vegetable oil, plus extra for deep frying (or any other oil)pinch paprikasalt and freshly ground black pepper 1 parsnip, well-scrubbed, peeled and grated, peelings reserved (or any other root vegetable) 1 carrot, peeled and grated (or any other root vegetable) ½ onion, grated 1 tsp garam masala (or any other Indian spices such as cumin, ground coriander or chilli powder) 1 tbsp plain flour (other any other flour such as self-raising, gram or rice) 1 free-range egg yolk 2 tbsp vegetable oil, plus extra for deep frying (or any other oil) pinch paprika salt and freshly ground black pepper Method To make the spiced chickpeas, heat the oil in a saucepan and fry the onion and garlic. Add the spices and stir in the coconut milk and chickpeas. Season with salt and pepper and simmer for 6–8 minutes, until thickened. Add a squeeze of lemon to finish. Meanwhile, to make the vegetable fritters, mix the parsnip, carrot, onion, garam masala, flour and egg yolk in a large bowl and season with salt and pepper. Form the mixture into patties. Heat the oil in a frying pan and fry the patties on both sides until golden-brown. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the parsnip peelings in the fryer and cook for 1–2 minutes or until crispy. Transfer to kitchen paper to drain and dust with the paprika. If you don’t have a deep fat fryer, you can also shallow fry the peelings in a deep saucepan. Place the fritters on two warmed plates and spoon the spiced chickpeas on the side. Top with fresh coriander and the fried peelings and serve. To make the spiced chickpeas, heat the oil in a saucepan and fry the onion and garlic. Add the spices and stir in the coconut milk and chickpeas. Season with salt and pepper and simmer for 6–8 minutes, until thickened. Add a squeeze of lemon to finish. To make the spiced chickpeas, heat the oil in a saucepan and fry the onion and garlic. Add the spices and stir in the coconut milk and chickpeas. Season with salt and pepper and simmer for 6–8 minutes, until thickened. Add a squeeze of lemon to finish. Meanwhile, to make the vegetable fritters, mix the parsnip, carrot, onion, garam masala, flour and egg yolk in a large bowl and season with salt and pepper. Form the mixture into patties. Heat the oil in a frying pan and fry the patties on both sides until golden-brown. Meanwhile, to make the vegetable fritters, mix the parsnip, carrot, onion, garam masala, flour and egg yolk in a large bowl and season with salt and pepper. Form the mixture into patties. Heat the oil in a frying pan and fry the patties on both sides until golden-brown. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the parsnip peelings in the fryer and cook for 1–2 minutes or until crispy. Transfer to kitchen paper to drain and dust with the paprika. If you don’t have a deep fat fryer, you can also shallow fry the peelings in a deep saucepan. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the parsnip peelings in the fryer and cook for 1–2 minutes or until crispy. Transfer to kitchen paper to drain and dust with the paprika. If you don’t have a deep fat fryer, you can also shallow fry the peelings in a deep saucepan. Place the fritters on two warmed plates and spoon the spiced chickpeas on the side. Top with fresh coriander and the fried peelings and serve. Place the fritters on two warmed plates and spoon the spiced chickpeas on the side. Top with fresh coriander and the fried peelings and serve."
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} | 048bfc0c200f2c8df3c48a1582165ffdabaa40acbcc5a07031d994f570ede1e5 | Avocado dip recipe
Avocado hummus An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/avocadohummus_92444_16x9.jpg A great combination of guacamole and hummus with a spike of hot Tabasco - scoop up with toasted pitta bread. 1 ripe avocado, cut in half, skin and stone removed400g tin chickpeas, drained and rinsed1 garlic clove, finely chopped1–2 lemons, juice only½ tsp Tabasco sauce½ tsp ground cuminsea salt, to taste6 ready-made pitta breads, to serve 1 ripe avocado, cut in half, skin and stone removed 400g tin chickpeas, drained and rinsed 1 garlic clove, finely chopped 1–2 lemons, juice only ½ tsp Tabasco sauce ½ tsp ground cumin sea salt, to taste 6 ready-made pitta breads, to serve Method Blend all of the ingredients in a food processor until smooth. Transfer the avocado hummus to a bowl and cover with cling film. Chill in the fridge for 1 hour. Serve in bowls with pitta breads. Blend all of the ingredients in a food processor until smooth. Blend all of the ingredients in a food processor until smooth. Transfer the avocado hummus to a bowl and cover with cling film. Chill in the fridge for 1 hour. Transfer the avocado hummus to a bowl and cover with cling film. Chill in the fridge for 1 hour. Serve in bowls with pitta breads. Serve in bowls with pitta breads. | {
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"title": "Avocado dip recipe",
"content": "Avocado hummus An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/avocadohummus_92444_16x9.jpg A great combination of guacamole and hummus with a spike of hot Tabasco - scoop up with toasted pitta bread. 1 ripe avocado, cut in half, skin and stone removed400g tin chickpeas, drained and rinsed1 garlic clove, finely chopped1–2 lemons, juice only½ tsp Tabasco sauce½ tsp ground cuminsea salt, to taste6 ready-made pitta breads, to serve 1 ripe avocado, cut in half, skin and stone removed 400g tin chickpeas, drained and rinsed 1 garlic clove, finely chopped 1–2 lemons, juice only ½ tsp Tabasco sauce ½ tsp ground cumin sea salt, to taste 6 ready-made pitta breads, to serve Method Blend all of the ingredients in a food processor until smooth. Transfer the avocado hummus to a bowl and cover with cling film. Chill in the fridge for 1 hour. Serve in bowls with pitta breads. Blend all of the ingredients in a food processor until smooth. Blend all of the ingredients in a food processor until smooth. Transfer the avocado hummus to a bowl and cover with cling film. Chill in the fridge for 1 hour. Transfer the avocado hummus to a bowl and cover with cling film. Chill in the fridge for 1 hour. Serve in bowls with pitta breads. Serve in bowls with pitta breads."
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} | 68f75d7bfd847b6bccc178b3dd2490d99026207dae7881147b2d0ca2e568a376 | Beetroot, green bean and feta salad recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_green_bean_and_83225_16x9.jpg An easy, toss-together salad, perfect for packing into a lunchbox. Each serving of this dish provides 200 kcal if served with 160g/5¾oz melon. Ingredients 50g/1oz green beans100g/3½oz cooked beetroot25g/1oz baby spinach40g/1¾oz lighter Greek-style cheese, crumbled 50g/1oz green beans 100g/3½oz cooked beetroot 25g/1oz baby spinach 40g/1¾oz lighter Greek-style cheese, crumbled Method Simmer the green beans in water for 4–5 minutes. Drain and rinse under cold running water until cool.Toss the beans with the beetroot and spinach in a small bowl. Top with the cheese and serve. Simmer the green beans in water for 4–5 minutes. Drain and rinse under cold running water until cool. Simmer the green beans in water for 4–5 minutes. Drain and rinse under cold running water until cool. Toss the beans with the beetroot and spinach in a small bowl. Top with the cheese and serve. Toss the beans with the beetroot and spinach in a small bowl. Top with the cheese and serve. | {
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"title": "Beetroot, green bean and feta salad 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/beetroot_green_bean_and_83225_16x9.jpg An easy, toss-together salad, perfect for packing into a lunchbox. Each serving of this dish provides 200 kcal if served with 160g/5¾oz melon. Ingredients 50g/1oz green beans100g/3½oz cooked beetroot25g/1oz baby spinach40g/1¾oz lighter Greek-style cheese, crumbled 50g/1oz green beans 100g/3½oz cooked beetroot 25g/1oz baby spinach 40g/1¾oz lighter Greek-style cheese, crumbled Method Simmer the green beans in water for 4–5 minutes. Drain and rinse under cold running water until cool.Toss the beans with the beetroot and spinach in a small bowl. Top with the cheese and serve. Simmer the green beans in water for 4–5 minutes. Drain and rinse under cold running water until cool. Simmer the green beans in water for 4–5 minutes. Drain and rinse under cold running water until cool. Toss the beans with the beetroot and spinach in a small bowl. Top with the cheese and serve. Toss the beans with the beetroot and spinach in a small bowl. Top with the cheese and serve."
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} | 9f074c2eb134f4026283b50332d2c96dfb59096f0b7792091689cc7e3e99fbce | Beetroot soup recipe
An average of 4.5 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetrootsoupwithfeta_13774_16x9.jpg Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience. 3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice500g/1lb 2oz ripe tomatoes, halved1 clove garlic, chopped roughly 1 medium onion, peeled and finely chopped 2 tbsp olive or sunflower oil500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)salt and freshly ground black pepper125g/4oz feta 3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice 500g/1lb 2oz ripe tomatoes, halved 1 clove garlic, chopped roughly 1 medium onion, peeled and finely chopped 2 tbsp olive or sunflower oil 500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do) salt and freshly ground black pepper 125g/4oz feta Method Preheat the oven to 190C/170 Fan/Gas 5.Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil.Roast for 25-30 minutes in the oven until soft and pulpy. Rub through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender.Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread. Preheat the oven to 190C/170 Fan/Gas 5. Preheat the oven to 190C/170 Fan/Gas 5. Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Roast for 25-30 minutes in the oven until soft and pulpy. Rub through a sieve to remove the skin and pips. Roast for 25-30 minutes in the oven until soft and pulpy. Rub through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread. Recipe tips You can serve this beetroot soup cold. After cooking, cool the soup and then chill in the fridge. Using your fingers, crumble a little feta into each bowl. A sprinkling of grated raw beetroot makes a good garnish for the cold version | {
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"content": "An average of 4.5 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetrootsoupwithfeta_13774_16x9.jpg Beetroot soup is not only a fabulous colour but delicious too. Try adding a glug of vodka for the classic Borscht experience. 3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice500g/1lb 2oz ripe tomatoes, halved1 clove garlic, chopped roughly 1 medium onion, peeled and finely chopped 2 tbsp olive or sunflower oil500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)salt and freshly ground black pepper125g/4oz feta 3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice 500g/1lb 2oz ripe tomatoes, halved 1 clove garlic, chopped roughly 1 medium onion, peeled and finely chopped 2 tbsp olive or sunflower oil 500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do) salt and freshly ground black pepper 125g/4oz feta Method Preheat the oven to 190C/170 Fan/Gas 5.Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil.Roast for 25-30 minutes in the oven until soft and pulpy. Rub through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender.Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread. Preheat the oven to 190C/170 Fan/Gas 5. Preheat the oven to 190C/170 Fan/Gas 5. Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil. Roast for 25-30 minutes in the oven until soft and pulpy. Rub through a sieve to remove the skin and pips. Roast for 25-30 minutes in the oven until soft and pulpy. Rub through a sieve to remove the skin and pips. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender. Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread. Recipe tips You can serve this beetroot soup cold. After cooking, cool the soup and then chill in the fridge. Using your fingers, crumble a little feta into each bowl. A sprinkling of grated raw beetroot makes a good garnish for the cold version"
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} | 122690086dd67518cdf468ff5ea6d335daed9524b9fbdaf53c7a8cf89b8b2549 | Spelt pancakes with whipped goats' cheese recipe
Spelt pancakes with whipped goats' cheese, beetroot and radish An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spelt_pancakes_with_64342_16x9.jpg Spelt adds a lovely nuttiness to pancakes – and complements the whipped goats' cheese and beetroot in this recipe perfectly. 260g/9½oz wholemeal spelt flour1 tsp fine sea salt1 tsp baking powder4 large free-range eggs150ml/5fl oz full-fat milk2 tbsp olive oil 260g/9½oz wholemeal spelt flour 1 tsp fine sea salt 1 tsp baking powder 4 large free-range eggs 150ml/5fl oz full-fat milk 2 tbsp olive oil 100g/3½oz soft goats' cheese100g/3½oz Greek yoghurt 2 cooked baby beetroots, finely sliced4 radishes, finely slicedhandful watercressdrizzle runny honey 100g/3½oz soft goats' cheese 100g/3½oz Greek yoghurt 2 cooked baby beetroots, finely sliced 4 radishes, finely sliced handful watercress drizzle runny honey Method To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter.Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest.Whisk together the goats' cheese and Greek yoghurt in a mixing bowl until softened.Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats' cheese on the side. Finish with a drizzle of honey. To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter. To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter. Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest. Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest. Whisk together the goats' cheese and Greek yoghurt in a mixing bowl until softened. Whisk together the goats' cheese and Greek yoghurt in a mixing bowl until softened. Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats' cheese on the side. Finish with a drizzle of honey. Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats' cheese on the side. Finish with a drizzle of honey. | {
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"content": "Spelt pancakes with whipped goats' cheese, beetroot and radish An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spelt_pancakes_with_64342_16x9.jpg Spelt adds a lovely nuttiness to pancakes – and complements the whipped goats' cheese and beetroot in this recipe perfectly. 260g/9½oz wholemeal spelt flour1 tsp fine sea salt1 tsp baking powder4 large free-range eggs150ml/5fl oz full-fat milk2 tbsp olive oil 260g/9½oz wholemeal spelt flour 1 tsp fine sea salt 1 tsp baking powder 4 large free-range eggs 150ml/5fl oz full-fat milk 2 tbsp olive oil 100g/3½oz soft goats' cheese100g/3½oz Greek yoghurt 2 cooked baby beetroots, finely sliced4 radishes, finely slicedhandful watercressdrizzle runny honey 100g/3½oz soft goats' cheese 100g/3½oz Greek yoghurt 2 cooked baby beetroots, finely sliced 4 radishes, finely sliced handful watercress drizzle runny honey Method To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter.Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest.Whisk together the goats' cheese and Greek yoghurt in a mixing bowl until softened.Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats' cheese on the side. Finish with a drizzle of honey. To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter. To make the pancakes, put the flour, salt and baking powder in a mixing bowl and whisk together. Beat together the eggs and milk, then pour into the dry ingredients, whisking constantly, until you have a smooth, thick batter. Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest. Heat a large frying pan over a medium–high heat. Once the pan is hot, wipe it with a little of the oil on a piece of kitchen paper. Add dollops of the batter to form pancakes about 6cm/2½in in diameter – you will need to do this in batches. Fry for a minute or so, until bubbles form, then flip and fry for just 30 seconds more. Stack the cooked pancakes on a plate or chopping board whilst you cook the rest. Whisk together the goats' cheese and Greek yoghurt in a mixing bowl until softened. Whisk together the goats' cheese and Greek yoghurt in a mixing bowl until softened. Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats' cheese on the side. Finish with a drizzle of honey. Serve the pancakes topped with the beetroot, radishes and watercress, with the whipped goats' cheese on the side. Finish with a drizzle of honey."
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} | bf05fbdba3d685ddbc54ed348111488ee03bbf2ea3299d0fdd23bda8108b119f | Broccoli and cauliflower soup recipe
An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_and_cauliflower_35959_16x9.jpg This nourishing, creamy and naturally vegan vegetable soup is great for using the whole broccoli or cauliflower, stalks as well as florets. You will need a stick blender for this recipe. Each serving provides 100 kcals, 6g protein, 8g carbohydrates (of which 5g sugars) 3.5g fat (of which 0.5g saturates), 6g fibre and 0.1g salt. 1 tbsp olive oil200g/7oz cauliflower florets (approx. ½ small cauliflower)½ tsp cumin seedsfreshly ground sea salt and black pepper1 brown onion, roughly chopped2 large garlic cloves, minced1.2 litres/2 pints vegetable stock400g/14oz broccoli florets (approx. 1 small head broccoli, stem included) 1 tbsp olive oil 200g/7oz cauliflower florets (approx. ½ small cauliflower) ½ tsp cumin seeds freshly ground sea salt and black pepper 1 brown onion, roughly chopped 2 large garlic cloves, minced 1.2 litres/2 pints vegetable stock 400g/14oz broccoli florets (approx. 1 small head broccoli, stem included) Method Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower florets with ½ a tablespoon of olive oil, the cumin seeds and a generous amount of salt and pepper. Roast for 15 minutes on a baking tray until the florets are just starting to char.Heat the remaining ½ tablespoon of oil in a large lidded saucepan over a medium heat. Gently fry the onion with a pinch of salt for 8–10 minutes until the onion is soft and slightly golden. Add the garlic to the pan and cook for a further minute until aromatic. Add the cooked cauliflower florets to the pan, as well as any cumin seeds left on the tray. Then add the vegetable stock and the broccoli, turn up the heat and bring the soup to the boil, before reducing to a gentle simmer. Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender.Using a stick blender, blitz the soup until smooth. Check the seasoning and serve. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower florets with ½ a tablespoon of olive oil, the cumin seeds and a generous amount of salt and pepper. Roast for 15 minutes on a baking tray until the florets are just starting to char. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower florets with ½ a tablespoon of olive oil, the cumin seeds and a generous amount of salt and pepper. Roast for 15 minutes on a baking tray until the florets are just starting to char. Heat the remaining ½ tablespoon of oil in a large lidded saucepan over a medium heat. Gently fry the onion with a pinch of salt for 8–10 minutes until the onion is soft and slightly golden. Add the garlic to the pan and cook for a further minute until aromatic. Heat the remaining ½ tablespoon of oil in a large lidded saucepan over a medium heat. Gently fry the onion with a pinch of salt for 8–10 minutes until the onion is soft and slightly golden. Add the garlic to the pan and cook for a further minute until aromatic. Add the cooked cauliflower florets to the pan, as well as any cumin seeds left on the tray. Then add the vegetable stock and the broccoli, turn up the heat and bring the soup to the boil, before reducing to a gentle simmer. Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender. Add the cooked cauliflower florets to the pan, as well as any cumin seeds left on the tray. Then add the vegetable stock and the broccoli, turn up the heat and bring the soup to the boil, before reducing to a gentle simmer. Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender. Using a stick blender, blitz the soup until smooth. Check the seasoning and serve. Using a stick blender, blitz the soup until smooth. Check the seasoning and serve. Recipe tips This soup also freezes really well, so make plenty and keep some as backup for a quick meal! | {
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"title": "Broccoli and cauliflower soup recipe",
"content": "An average of 4.8 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_and_cauliflower_35959_16x9.jpg This nourishing, creamy and naturally vegan vegetable soup is great for using the whole broccoli or cauliflower, stalks as well as florets. You will need a stick blender for this recipe. Each serving provides 100 kcals, 6g protein, 8g carbohydrates (of which 5g sugars) 3.5g fat (of which 0.5g saturates), 6g fibre and 0.1g salt. 1 tbsp olive oil200g/7oz cauliflower florets (approx. ½ small cauliflower)½ tsp cumin seedsfreshly ground sea salt and black pepper1 brown onion, roughly chopped2 large garlic cloves, minced1.2 litres/2 pints vegetable stock400g/14oz broccoli florets (approx. 1 small head broccoli, stem included) 1 tbsp olive oil 200g/7oz cauliflower florets (approx. ½ small cauliflower) ½ tsp cumin seeds freshly ground sea salt and black pepper 1 brown onion, roughly chopped 2 large garlic cloves, minced 1.2 litres/2 pints vegetable stock 400g/14oz broccoli florets (approx. 1 small head broccoli, stem included) Method Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower florets with ½ a tablespoon of olive oil, the cumin seeds and a generous amount of salt and pepper. Roast for 15 minutes on a baking tray until the florets are just starting to char.Heat the remaining ½ tablespoon of oil in a large lidded saucepan over a medium heat. Gently fry the onion with a pinch of salt for 8–10 minutes until the onion is soft and slightly golden. Add the garlic to the pan and cook for a further minute until aromatic. Add the cooked cauliflower florets to the pan, as well as any cumin seeds left on the tray. Then add the vegetable stock and the broccoli, turn up the heat and bring the soup to the boil, before reducing to a gentle simmer. Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender.Using a stick blender, blitz the soup until smooth. Check the seasoning and serve. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower florets with ½ a tablespoon of olive oil, the cumin seeds and a generous amount of salt and pepper. Roast for 15 minutes on a baking tray until the florets are just starting to char. Preheat the oven to 200C/180C Fan/Gas 6. Toss the cauliflower florets with ½ a tablespoon of olive oil, the cumin seeds and a generous amount of salt and pepper. Roast for 15 minutes on a baking tray until the florets are just starting to char. Heat the remaining ½ tablespoon of oil in a large lidded saucepan over a medium heat. Gently fry the onion with a pinch of salt for 8–10 minutes until the onion is soft and slightly golden. Add the garlic to the pan and cook for a further minute until aromatic. Heat the remaining ½ tablespoon of oil in a large lidded saucepan over a medium heat. Gently fry the onion with a pinch of salt for 8–10 minutes until the onion is soft and slightly golden. Add the garlic to the pan and cook for a further minute until aromatic. Add the cooked cauliflower florets to the pan, as well as any cumin seeds left on the tray. Then add the vegetable stock and the broccoli, turn up the heat and bring the soup to the boil, before reducing to a gentle simmer. Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender. Add the cooked cauliflower florets to the pan, as well as any cumin seeds left on the tray. Then add the vegetable stock and the broccoli, turn up the heat and bring the soup to the boil, before reducing to a gentle simmer. Simmer with the lid on for 15–20 minutes until the broccoli and cauliflower are both tender. Using a stick blender, blitz the soup until smooth. Check the seasoning and serve. Using a stick blender, blitz the soup until smooth. Check the seasoning and serve. Recipe tips This soup also freezes really well, so make plenty and keep some as backup for a quick meal!"
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} | 365483b8cab4fcb1d12fe290a347228e352dce4f9e3700be99b854b7b85c6e1f | Curried potato, greens and cheese frittata recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/potato_greens_frittata_30899_16x9.jpg You will need a large frying pan that can go under the grill (no plastic handles!) for this flavoursome frittata. Delicious with mango chutney. 6 free-range eggs 100g/3½oz grated cheddar (or Red Leicester or any other hard cheese, or a mixture) small bunch of fresh coriander, roughly chopped (about 20g/¾oz) 10 cooked new potatoes, cooled completely 20g/¾oz salted butter olive oil, for frying large handful spring greens (raw or cooked), roughly chopped2 tbsp curry powder 2 tsp mustard seeds sea salt flakes and freshly ground black pepper 6 free-range eggs 100g/3½oz grated cheddar (or Red Leicester or any other hard cheese, or a mixture) small bunch of fresh coriander, roughly chopped (about 20g/¾oz) 10 cooked new potatoes, cooled completely 20g/¾oz salted butter olive oil, for frying large handful spring greens (raw or cooked), roughly chopped 2 tbsp curry powder 2 tsp mustard seeds sea salt flakes and freshly ground black pepper Method Break the eggs into a large bowl, season well with plenty of black pepper and a generous pinch of sea salt flakes. Whisk well together. Add the grated cheese and the chopped coriander to the bowl and stir well. Slice the potatoes to 3mm/⅛in thick. Put the butter and a tablespoon of oil in a 25cm/10in non-stick ovenproof frying pan set over a medium-high heat. Once the butter has melted, add the potato slices. Spread them out in the pan and let them cook. Resist the urge to move them around too much. Continue cooking until the potatoes are golden-brown and crisp on both sides. Add the potatoes to the bowl of eggs and cheese. Don’t rinse out the pan. Put a splash of oil in the frying pan. Put over a medium-high heat, add the greens and the curry powder and stir fry until the vegetables are wilted (if raw). Add the mustard seeds to the pan, stir and cook for a minute more. Once the greens are cooked, scoop the contents of the pan into the mixing bowl and stir everything together. Use some kitchen paper to wipe out the frying pan. Preheat the grill to high. Add a teaspoon of oil to the pan, set over a medium-high heat. Pour the mixture into the pan. Working quickly, spread the mixture out evenly in the frying pan. When the frittata starts to set on the edges, use a rubber spatula to pull the edges into the middle and allow the egg to flow into the gaps Keep working your way around the frittata, letting all the loose mixture flood into the gaps, tipping the pan will help this. When the mixture stops flowing freely, rearrange everything so that all ingredients are evenly distributed, and the surface is relatively smooth and flat. Put the pan under the grill and cook until the frittata is cooked through. Slide the frittata onto a board. Allow to cool a little and serve. Break the eggs into a large bowl, season well with plenty of black pepper and a generous pinch of sea salt flakes. Whisk well together. Add the grated cheese and the chopped coriander to the bowl and stir well. Break the eggs into a large bowl, season well with plenty of black pepper and a generous pinch of sea salt flakes. Whisk well together. Add the grated cheese and the chopped coriander to the bowl and stir well. Slice the potatoes to 3mm/⅛in thick. Slice the potatoes to 3mm/⅛in thick. Put the butter and a tablespoon of oil in a 25cm/10in non-stick ovenproof frying pan set over a medium-high heat. Once the butter has melted, add the potato slices. Spread them out in the pan and let them cook. Resist the urge to move them around too much. Continue cooking until the potatoes are golden-brown and crisp on both sides. Add the potatoes to the bowl of eggs and cheese. Don’t rinse out the pan. Put the butter and a tablespoon of oil in a 25cm/10in non-stick ovenproof frying pan set over a medium-high heat. Once the butter has melted, add the potato slices. Spread them out in the pan and let them cook. Resist the urge to move them around too much. Continue cooking until the potatoes are golden-brown and crisp on both sides. Add the potatoes to the bowl of eggs and cheese. Don’t rinse out the pan. Put a splash of oil in the frying pan. Put over a medium-high heat, add the greens and the curry powder and stir fry until the vegetables are wilted (if raw). Add the mustard seeds to the pan, stir and cook for a minute more. Put a splash of oil in the frying pan. Put over a medium-high heat, add the greens and the curry powder and stir fry until the vegetables are wilted (if raw). Add the mustard seeds to the pan, stir and cook for a minute more. Once the greens are cooked, scoop the contents of the pan into the mixing bowl and stir everything together. Use some kitchen paper to wipe out the frying pan. Once the greens are cooked, scoop the contents of the pan into the mixing bowl and stir everything together. Use some kitchen paper to wipe out the frying pan. Preheat the grill to high. Preheat the grill to high. Add a teaspoon of oil to the pan, set over a medium-high heat. Pour the mixture into the pan. Working quickly, spread the mixture out evenly in the frying pan. When the frittata starts to set on the edges, use a rubber spatula to pull the edges into the middle and allow the egg to flow into the gaps Add a teaspoon of oil to the pan, set over a medium-high heat. Pour the mixture into the pan. Working quickly, spread the mixture out evenly in the frying pan. When the frittata starts to set on the edges, use a rubber spatula to pull the edges into the middle and allow the egg to flow into the gaps Keep working your way around the frittata, letting all the loose mixture flood into the gaps, tipping the pan will help this. Keep working your way around the frittata, letting all the loose mixture flood into the gaps, tipping the pan will help this. When the mixture stops flowing freely, rearrange everything so that all ingredients are evenly distributed, and the surface is relatively smooth and flat. When the mixture stops flowing freely, rearrange everything so that all ingredients are evenly distributed, and the surface is relatively smooth and flat. Put the pan under the grill and cook until the frittata is cooked through. Put the pan under the grill and cook until the frittata is cooked through. Slide the frittata onto a board. Allow to cool a little and serve. Slide the frittata onto a board. Allow to cool a little and serve. Recipe tips This recipe is a great way to use up leftover roast potatoes. You could also use leftover cooked greens. If you find your frittata has stuck to the pan it often helps to let it sit for a few minutes before trying again. The residual heat creates steam which can loosen any stuck food. | {
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"title": "Curried potato, greens and cheese frittata recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/potato_greens_frittata_30899_16x9.jpg You will need a large frying pan that can go under the grill (no plastic handles!) for this flavoursome frittata. Delicious with mango chutney. 6 free-range eggs 100g/3½oz grated cheddar (or Red Leicester or any other hard cheese, or a mixture) small bunch of fresh coriander, roughly chopped (about 20g/¾oz) 10 cooked new potatoes, cooled completely 20g/¾oz salted butter olive oil, for frying large handful spring greens (raw or cooked), roughly chopped2 tbsp curry powder 2 tsp mustard seeds sea salt flakes and freshly ground black pepper 6 free-range eggs 100g/3½oz grated cheddar (or Red Leicester or any other hard cheese, or a mixture) small bunch of fresh coriander, roughly chopped (about 20g/¾oz) 10 cooked new potatoes, cooled completely 20g/¾oz salted butter olive oil, for frying large handful spring greens (raw or cooked), roughly chopped 2 tbsp curry powder 2 tsp mustard seeds sea salt flakes and freshly ground black pepper Method Break the eggs into a large bowl, season well with plenty of black pepper and a generous pinch of sea salt flakes. Whisk well together. Add the grated cheese and the chopped coriander to the bowl and stir well. Slice the potatoes to 3mm/⅛in thick. Put the butter and a tablespoon of oil in a 25cm/10in non-stick ovenproof frying pan set over a medium-high heat. Once the butter has melted, add the potato slices. Spread them out in the pan and let them cook. Resist the urge to move them around too much. Continue cooking until the potatoes are golden-brown and crisp on both sides. Add the potatoes to the bowl of eggs and cheese. Don’t rinse out the pan. Put a splash of oil in the frying pan. Put over a medium-high heat, add the greens and the curry powder and stir fry until the vegetables are wilted (if raw). Add the mustard seeds to the pan, stir and cook for a minute more. Once the greens are cooked, scoop the contents of the pan into the mixing bowl and stir everything together. Use some kitchen paper to wipe out the frying pan. Preheat the grill to high. Add a teaspoon of oil to the pan, set over a medium-high heat. Pour the mixture into the pan. Working quickly, spread the mixture out evenly in the frying pan. When the frittata starts to set on the edges, use a rubber spatula to pull the edges into the middle and allow the egg to flow into the gaps Keep working your way around the frittata, letting all the loose mixture flood into the gaps, tipping the pan will help this. When the mixture stops flowing freely, rearrange everything so that all ingredients are evenly distributed, and the surface is relatively smooth and flat. Put the pan under the grill and cook until the frittata is cooked through. Slide the frittata onto a board. Allow to cool a little and serve. Break the eggs into a large bowl, season well with plenty of black pepper and a generous pinch of sea salt flakes. Whisk well together. Add the grated cheese and the chopped coriander to the bowl and stir well. Break the eggs into a large bowl, season well with plenty of black pepper and a generous pinch of sea salt flakes. Whisk well together. Add the grated cheese and the chopped coriander to the bowl and stir well. Slice the potatoes to 3mm/⅛in thick. Slice the potatoes to 3mm/⅛in thick. Put the butter and a tablespoon of oil in a 25cm/10in non-stick ovenproof frying pan set over a medium-high heat. Once the butter has melted, add the potato slices. Spread them out in the pan and let them cook. Resist the urge to move them around too much. Continue cooking until the potatoes are golden-brown and crisp on both sides. Add the potatoes to the bowl of eggs and cheese. Don’t rinse out the pan. Put the butter and a tablespoon of oil in a 25cm/10in non-stick ovenproof frying pan set over a medium-high heat. Once the butter has melted, add the potato slices. Spread them out in the pan and let them cook. Resist the urge to move them around too much. Continue cooking until the potatoes are golden-brown and crisp on both sides. Add the potatoes to the bowl of eggs and cheese. Don’t rinse out the pan. Put a splash of oil in the frying pan. Put over a medium-high heat, add the greens and the curry powder and stir fry until the vegetables are wilted (if raw). Add the mustard seeds to the pan, stir and cook for a minute more. Put a splash of oil in the frying pan. Put over a medium-high heat, add the greens and the curry powder and stir fry until the vegetables are wilted (if raw). Add the mustard seeds to the pan, stir and cook for a minute more. Once the greens are cooked, scoop the contents of the pan into the mixing bowl and stir everything together. Use some kitchen paper to wipe out the frying pan. Once the greens are cooked, scoop the contents of the pan into the mixing bowl and stir everything together. Use some kitchen paper to wipe out the frying pan. Preheat the grill to high. Preheat the grill to high. Add a teaspoon of oil to the pan, set over a medium-high heat. Pour the mixture into the pan. Working quickly, spread the mixture out evenly in the frying pan. When the frittata starts to set on the edges, use a rubber spatula to pull the edges into the middle and allow the egg to flow into the gaps Add a teaspoon of oil to the pan, set over a medium-high heat. Pour the mixture into the pan. Working quickly, spread the mixture out evenly in the frying pan. When the frittata starts to set on the edges, use a rubber spatula to pull the edges into the middle and allow the egg to flow into the gaps Keep working your way around the frittata, letting all the loose mixture flood into the gaps, tipping the pan will help this. Keep working your way around the frittata, letting all the loose mixture flood into the gaps, tipping the pan will help this. When the mixture stops flowing freely, rearrange everything so that all ingredients are evenly distributed, and the surface is relatively smooth and flat. When the mixture stops flowing freely, rearrange everything so that all ingredients are evenly distributed, and the surface is relatively smooth and flat. Put the pan under the grill and cook until the frittata is cooked through. Put the pan under the grill and cook until the frittata is cooked through. Slide the frittata onto a board. Allow to cool a little and serve. Slide the frittata onto a board. Allow to cool a little and serve. Recipe tips This recipe is a great way to use up leftover roast potatoes. You could also use leftover cooked greens. If you find your frittata has stuck to the pan it often helps to let it sit for a few minutes before trying again. The residual heat creates steam which can loosen any stuck food."
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} | 0e8b9e245f91336575d7804df2e58df99e6676dc834a79c248fe292bfb23bb30 | Kids’ cheese and vegetable frittata recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kids_cheese_and_79582_16x9.jpg Try making a frittata in the oven - this way the kids can do all of the chopping and mixing before an adult puts it in the oven. You can make mini-frittata in muffin tins, ramekins or small pie dishes. Cold frittata is lovely for picnics or lunch boxes. 2 tsp olive, sunflower or vegetable oil, for greasing4 large free-range eggs50ml/2fl oz milk or creamhandful grated cheddar or crumbled fetafreshly ground black pepper1 tbsp chopped fresh herbs such as parsley or chives (optional)10 cherry tomatoes (can be left whole or halved)1 red pepper, choppedhandful frozen peas, defrosted50g/1¾oz broccoli, chopped into small florets 2 tsp olive, sunflower or vegetable oil, for greasing 4 large free-range eggs 50ml/2fl oz milk or cream handful grated cheddar or crumbled feta freshly ground black pepper 1 tbsp chopped fresh herbs such as parsley or chives (optional) 10 cherry tomatoes (can be left whole or halved) 1 red pepper, chopped handful frozen peas, defrosted 50g/1¾oz broccoli, chopped into small florets Method Adult’s job: preheat the oven to 180C/350F/Gas 4.Kid’s job: Rub the oil over the inside of a 20cm/8in square oven-proof dish or 6-hole muffin tin with a bit of kitchen roll or a pastry brush.Kid’s job: Break the eggs one by one into a small bowl so you can check if there is any egg shell in the bowl. If there is you can fish it out with a spoon. Tip each egg into a big bowl when you have checked for shell. Wash your hands after handling eggs.Kid’s job: Add the milk or cream to the eggs. Whisk the eggs with a fork or metal whisk until it is light and fluffy.Kid’s job: Add half of the grated cheese and a little ground black pepper. You can also add herbs if you like.Kid’s job: Put the vegetables you want to use into the oven proof dish. If you are using a muffin tin you can choose which vegetables go in each of the holes. Pour the egg and cheese mixture onto the vegetables and sprinkle the rest of the cheese on top. Adult’s job: Place the tin or dish in the oven for 20 minutes so that the frittata is golden-brown and set. Check that it is cooked in the middle by poking in a sharp knife. If it is still loose return the dish to the oven until set. Leave to cool a little before removing from the tin with a heatproof spatula. You can eat it warm or cold. Adult’s job: preheat the oven to 180C/350F/Gas 4. Adult’s job: preheat the oven to 180C/350F/Gas 4. Kid’s job: Rub the oil over the inside of a 20cm/8in square oven-proof dish or 6-hole muffin tin with a bit of kitchen roll or a pastry brush. Kid’s job: Rub the oil over the inside of a 20cm/8in square oven-proof dish or 6-hole muffin tin with a bit of kitchen roll or a pastry brush. Kid’s job: Break the eggs one by one into a small bowl so you can check if there is any egg shell in the bowl. If there is you can fish it out with a spoon. Tip each egg into a big bowl when you have checked for shell. Wash your hands after handling eggs. Kid’s job: Break the eggs one by one into a small bowl so you can check if there is any egg shell in the bowl. If there is you can fish it out with a spoon. Tip each egg into a big bowl when you have checked for shell. Wash your hands after handling eggs. Kid’s job: Add the milk or cream to the eggs. Whisk the eggs with a fork or metal whisk until it is light and fluffy. Kid’s job: Add the milk or cream to the eggs. Whisk the eggs with a fork or metal whisk until it is light and fluffy. Kid’s job: Add half of the grated cheese and a little ground black pepper. You can also add herbs if you like. Kid’s job: Add half of the grated cheese and a little ground black pepper. You can also add herbs if you like. Kid’s job: Put the vegetables you want to use into the oven proof dish. If you are using a muffin tin you can choose which vegetables go in each of the holes. Pour the egg and cheese mixture onto the vegetables and sprinkle the rest of the cheese on top. Kid’s job: Put the vegetables you want to use into the oven proof dish. If you are using a muffin tin you can choose which vegetables go in each of the holes. Pour the egg and cheese mixture onto the vegetables and sprinkle the rest of the cheese on top. Adult’s job: Place the tin or dish in the oven for 20 minutes so that the frittata is golden-brown and set. Check that it is cooked in the middle by poking in a sharp knife. If it is still loose return the dish to the oven until set. Leave to cool a little before removing from the tin with a heatproof spatula. You can eat it warm or cold. Adult’s job: Place the tin or dish in the oven for 20 minutes so that the frittata is golden-brown and set. Check that it is cooked in the middle by poking in a sharp knife. If it is still loose return the dish to the oven until set. Leave to cool a little before removing from the tin with a heatproof spatula. You can eat it warm or cold. | {
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"title": "Kids’ cheese and vegetable frittata 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/kids_cheese_and_79582_16x9.jpg Try making a frittata in the oven - this way the kids can do all of the chopping and mixing before an adult puts it in the oven. You can make mini-frittata in muffin tins, ramekins or small pie dishes. Cold frittata is lovely for picnics or lunch boxes. 2 tsp olive, sunflower or vegetable oil, for greasing4 large free-range eggs50ml/2fl oz milk or creamhandful grated cheddar or crumbled fetafreshly ground black pepper1 tbsp chopped fresh herbs such as parsley or chives (optional)10 cherry tomatoes (can be left whole or halved)1 red pepper, choppedhandful frozen peas, defrosted50g/1¾oz broccoli, chopped into small florets 2 tsp olive, sunflower or vegetable oil, for greasing 4 large free-range eggs 50ml/2fl oz milk or cream handful grated cheddar or crumbled feta freshly ground black pepper 1 tbsp chopped fresh herbs such as parsley or chives (optional) 10 cherry tomatoes (can be left whole or halved) 1 red pepper, chopped handful frozen peas, defrosted 50g/1¾oz broccoli, chopped into small florets Method Adult’s job: preheat the oven to 180C/350F/Gas 4.Kid’s job: Rub the oil over the inside of a 20cm/8in square oven-proof dish or 6-hole muffin tin with a bit of kitchen roll or a pastry brush.Kid’s job: Break the eggs one by one into a small bowl so you can check if there is any egg shell in the bowl. If there is you can fish it out with a spoon. Tip each egg into a big bowl when you have checked for shell. Wash your hands after handling eggs.Kid’s job: Add the milk or cream to the eggs. Whisk the eggs with a fork or metal whisk until it is light and fluffy.Kid’s job: Add half of the grated cheese and a little ground black pepper. You can also add herbs if you like.Kid’s job: Put the vegetables you want to use into the oven proof dish. If you are using a muffin tin you can choose which vegetables go in each of the holes. Pour the egg and cheese mixture onto the vegetables and sprinkle the rest of the cheese on top. Adult’s job: Place the tin or dish in the oven for 20 minutes so that the frittata is golden-brown and set. Check that it is cooked in the middle by poking in a sharp knife. If it is still loose return the dish to the oven until set. Leave to cool a little before removing from the tin with a heatproof spatula. You can eat it warm or cold. Adult’s job: preheat the oven to 180C/350F/Gas 4. Adult’s job: preheat the oven to 180C/350F/Gas 4. Kid’s job: Rub the oil over the inside of a 20cm/8in square oven-proof dish or 6-hole muffin tin with a bit of kitchen roll or a pastry brush. Kid’s job: Rub the oil over the inside of a 20cm/8in square oven-proof dish or 6-hole muffin tin with a bit of kitchen roll or a pastry brush. Kid’s job: Break the eggs one by one into a small bowl so you can check if there is any egg shell in the bowl. If there is you can fish it out with a spoon. Tip each egg into a big bowl when you have checked for shell. Wash your hands after handling eggs. Kid’s job: Break the eggs one by one into a small bowl so you can check if there is any egg shell in the bowl. If there is you can fish it out with a spoon. Tip each egg into a big bowl when you have checked for shell. Wash your hands after handling eggs. Kid’s job: Add the milk or cream to the eggs. Whisk the eggs with a fork or metal whisk until it is light and fluffy. Kid’s job: Add the milk or cream to the eggs. Whisk the eggs with a fork or metal whisk until it is light and fluffy. Kid’s job: Add half of the grated cheese and a little ground black pepper. You can also add herbs if you like. Kid’s job: Add half of the grated cheese and a little ground black pepper. You can also add herbs if you like. Kid’s job: Put the vegetables you want to use into the oven proof dish. If you are using a muffin tin you can choose which vegetables go in each of the holes. Pour the egg and cheese mixture onto the vegetables and sprinkle the rest of the cheese on top. Kid’s job: Put the vegetables you want to use into the oven proof dish. If you are using a muffin tin you can choose which vegetables go in each of the holes. Pour the egg and cheese mixture onto the vegetables and sprinkle the rest of the cheese on top. Adult’s job: Place the tin or dish in the oven for 20 minutes so that the frittata is golden-brown and set. Check that it is cooked in the middle by poking in a sharp knife. If it is still loose return the dish to the oven until set. Leave to cool a little before removing from the tin with a heatproof spatula. You can eat it warm or cold. Adult’s job: Place the tin or dish in the oven for 20 minutes so that the frittata is golden-brown and set. Check that it is cooked in the middle by poking in a sharp knife. If it is still loose return the dish to the oven until set. Leave to cool a little before removing from the tin with a heatproof spatula. You can eat it warm or cold."
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} | e8abb20eee4242bc56517d4f386bf69027daf81e0a3e80b4b0150bd1076e2fb7 | Ever-ready halloumi burritos recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ever-ready_halloumi_16263_16x9.jpg My family loves burritos and these can be made in advance and frozen. Filled with rice, onion and lots of cheese, they are great for an on-the-go meal if you know you don’t have tons of time. vegetable oil, for frying1 garlic clove, crushed1 onion, finely chopped1 tsp salt2 blocks halloumi, cut into large cubes1 lime, juice only2 tbsp chilli sauce (optional)2 tsp smoked paprika2 tsp ground cumin4 large tortilla wraps 250g packet microwave rice, cooked and cooledpickled red onions, to serve100g/3½oz cheddar, grated2 spring onions, trimmed and thinly sliced vegetable oil, for frying 1 garlic clove, crushed 1 onion, finely chopped 1 tsp salt 2 blocks halloumi, cut into large cubes 1 lime, juice only 2 tbsp chilli sauce (optional) 2 tsp smoked paprika 2 tsp ground cumin 4 large tortilla wraps 250g packet microwave rice, cooked and cooled pickled red onions, to serve 100g/3½oz cheddar, grated 2 spring onions, trimmed and thinly sliced Method Heat the oil in a large frying pan and fry the garlic, onion and salt until soft. Add the halloumi and fry until golden. Then add the lime juice and chilli sauce and cook until there is no liquid left. Sprinkle in the paprika and cumin and cook for just a few minutes. Transfer the mixture to a bowl and leave to cool completely. Warm the tortilla wraps slightly, this helps to prevent them from cracking when you roll them up. Layer each tortilla with rice, halloumi, pickled onion, grated cheddar and spring onion.Roll each tortilla up tight, wrap in kitchen foil and freeze. To cook from frozen, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Place the burritos on the baking tray and cook in the foil for 25–30 minutes, until piping hot in the middle Serve immediately. Heat the oil in a large frying pan and fry the garlic, onion and salt until soft. Heat the oil in a large frying pan and fry the garlic, onion and salt until soft. Add the halloumi and fry until golden. Then add the lime juice and chilli sauce and cook until there is no liquid left. Add the halloumi and fry until golden. Then add the lime juice and chilli sauce and cook until there is no liquid left. Sprinkle in the paprika and cumin and cook for just a few minutes. Transfer the mixture to a bowl and leave to cool completely. Sprinkle in the paprika and cumin and cook for just a few minutes. Transfer the mixture to a bowl and leave to cool completely. Warm the tortilla wraps slightly, this helps to prevent them from cracking when you roll them up. Warm the tortilla wraps slightly, this helps to prevent them from cracking when you roll them up. Layer each tortilla with rice, halloumi, pickled onion, grated cheddar and spring onion. Layer each tortilla with rice, halloumi, pickled onion, grated cheddar and spring onion. Roll each tortilla up tight, wrap in kitchen foil and freeze. Roll each tortilla up tight, wrap in kitchen foil and freeze. To cook from frozen, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Place the burritos on the baking tray and cook in the foil for 25–30 minutes, until piping hot in the middle Serve immediately. To cook from frozen, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Place the burritos on the baking tray and cook in the foil for 25–30 minutes, until piping hot in the middle Serve immediately. | {
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"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ever-ready_halloumi_16263_16x9.jpg My family loves burritos and these can be made in advance and frozen. Filled with rice, onion and lots of cheese, they are great for an on-the-go meal if you know you don’t have tons of time. vegetable oil, for frying1 garlic clove, crushed1 onion, finely chopped1 tsp salt2 blocks halloumi, cut into large cubes1 lime, juice only2 tbsp chilli sauce (optional)2 tsp smoked paprika2 tsp ground cumin4 large tortilla wraps 250g packet microwave rice, cooked and cooledpickled red onions, to serve100g/3½oz cheddar, grated2 spring onions, trimmed and thinly sliced vegetable oil, for frying 1 garlic clove, crushed 1 onion, finely chopped 1 tsp salt 2 blocks halloumi, cut into large cubes 1 lime, juice only 2 tbsp chilli sauce (optional) 2 tsp smoked paprika 2 tsp ground cumin 4 large tortilla wraps 250g packet microwave rice, cooked and cooled pickled red onions, to serve 100g/3½oz cheddar, grated 2 spring onions, trimmed and thinly sliced Method Heat the oil in a large frying pan and fry the garlic, onion and salt until soft. Add the halloumi and fry until golden. Then add the lime juice and chilli sauce and cook until there is no liquid left. Sprinkle in the paprika and cumin and cook for just a few minutes. Transfer the mixture to a bowl and leave to cool completely. Warm the tortilla wraps slightly, this helps to prevent them from cracking when you roll them up. Layer each tortilla with rice, halloumi, pickled onion, grated cheddar and spring onion.Roll each tortilla up tight, wrap in kitchen foil and freeze. To cook from frozen, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Place the burritos on the baking tray and cook in the foil for 25–30 minutes, until piping hot in the middle Serve immediately. Heat the oil in a large frying pan and fry the garlic, onion and salt until soft. Heat the oil in a large frying pan and fry the garlic, onion and salt until soft. Add the halloumi and fry until golden. Then add the lime juice and chilli sauce and cook until there is no liquid left. Add the halloumi and fry until golden. Then add the lime juice and chilli sauce and cook until there is no liquid left. Sprinkle in the paprika and cumin and cook for just a few minutes. Transfer the mixture to a bowl and leave to cool completely. Sprinkle in the paprika and cumin and cook for just a few minutes. Transfer the mixture to a bowl and leave to cool completely. Warm the tortilla wraps slightly, this helps to prevent them from cracking when you roll them up. Warm the tortilla wraps slightly, this helps to prevent them from cracking when you roll them up. Layer each tortilla with rice, halloumi, pickled onion, grated cheddar and spring onion. Layer each tortilla with rice, halloumi, pickled onion, grated cheddar and spring onion. Roll each tortilla up tight, wrap in kitchen foil and freeze. Roll each tortilla up tight, wrap in kitchen foil and freeze. To cook from frozen, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Place the burritos on the baking tray and cook in the foil for 25–30 minutes, until piping hot in the middle Serve immediately. To cook from frozen, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Place the burritos on the baking tray and cook in the foil for 25–30 minutes, until piping hot in the middle Serve immediately."
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} | 2de7675c2d65050cf2b8d490786ca46be99b726fde34c8c5b43b5d5717ce9f18 | Smoked trout pâté recipe
An average of 5.0 out of 5 stars from 2 ratings No cooking required for this classic pâté. Make in advance and keep in the fridge before serving as a dinner party starter or light lunch. 30g/1oz butter, softened1 tbsp horseradish sauce110g/4oz cream cheese450g/1lb smoked trout fillet, skinnedsalt and freshly ground black pepper2 tbsp lemon juice1 tbsp chopped fresh dill3 tbsp olive oil1 tbsp chopped fresh chives1 baby gem lettuce, quartered¼ cucumber, diced4 slices sourdough, toasted, to serve 30g/1oz butter, softened 1 tbsp horseradish sauce 110g/4oz cream cheese 450g/1lb smoked trout fillet, skinned salt and freshly ground black pepper 2 tbsp lemon juice 1 tbsp chopped fresh dill 3 tbsp olive oil 1 tbsp chopped fresh chives 1 baby gem lettuce, quartered ¼ cucumber, diced 4 slices sourdough, toasted, to serve Method Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice. Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill. Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper. Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough. Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice. Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice. Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill. Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill. Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper. Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper. Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough. Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough. | {
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"title": "Smoked trout pâté recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings No cooking required for this classic pâté. Make in advance and keep in the fridge before serving as a dinner party starter or light lunch. 30g/1oz butter, softened1 tbsp horseradish sauce110g/4oz cream cheese450g/1lb smoked trout fillet, skinnedsalt and freshly ground black pepper2 tbsp lemon juice1 tbsp chopped fresh dill3 tbsp olive oil1 tbsp chopped fresh chives1 baby gem lettuce, quartered¼ cucumber, diced4 slices sourdough, toasted, to serve 30g/1oz butter, softened 1 tbsp horseradish sauce 110g/4oz cream cheese 450g/1lb smoked trout fillet, skinned salt and freshly ground black pepper 2 tbsp lemon juice 1 tbsp chopped fresh dill 3 tbsp olive oil 1 tbsp chopped fresh chives 1 baby gem lettuce, quartered ¼ cucumber, diced 4 slices sourdough, toasted, to serve Method Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice. Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill. Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper. Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough. Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice. Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice. Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill. Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill. Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper. Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper. Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough. Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough."
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} | a095dfdec30c749982e03840d5528bc8aaae595b20a3391a8020fc882dabd8a4 | Herbed tuna carpaccio recipe
Herbed tuna carpaccio with pickled cucumber and bean salad An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herbedtunacarpacciow_89241_16x9.jpg Thinly sliced marinated tuna makes a stunning, yet surprisingly easy starter, served with a mixed bean salad. 500g/1lb 2oz very fresh tuna loin, trimmed1 lime, juice only4 tbsp roughly chopped flatleaf parsley4 tbsp roughly chopped chervil4 tbsp roughly chopped chives4 tbsp roughly chopped dill 500g/1lb 2oz very fresh tuna loin, trimmed 1 lime, juice only 4 tbsp roughly chopped flatleaf parsley 4 tbsp roughly chopped chervil 4 tbsp roughly chopped chives 4 tbsp roughly chopped dill 1 cucumber, halved lengthways, seeds removed, finely sliced150ml/5fl oz rice wine vinegar2 tbsp caster sugar1 red chilli, seeded and finely sliced1 red onion, finely sliced½ x 400g/7oz canned mixed beans, such as borlotti beans, butter beans and cannellini, rinsed and drained2 tbsp flatleaf parsley, roughly choppedsalt and freshly ground black pepper50g/2oz mizuna leaves, to serve (optional) 1 cucumber, halved lengthways, seeds removed, finely sliced 150ml/5fl oz rice wine vinegar 2 tbsp caster sugar 1 red chilli, seeded and finely sliced 1 red onion, finely sliced ½ x 400g/7oz canned mixed beans, such as borlotti beans, butter beans and cannellini, rinsed and drained 2 tbsp flatleaf parsley, roughly chopped salt and freshly ground black pepper 50g/2oz mizuna leaves, to serve (optional) Method Rub the tuna with the lime juice.Mix the herbs together and place onto a sheet of cling film on a flat surface.Place the tuna on top and roll in the herbs, to cover completely.Roll the cling film up tightly around the herb-coated tuna to form a tight cylinder, twisting the ends to seal. Place into the freezer for two hours.For the salad, place the cucumber into a frying pan and place over a low heat. Warm the cucumber until the excess water evaporates.Add the vinegar, sugar and chilli and bring to a simmer, then remove from the heat.Place the onion into a bowl and pour the cucumber mixture over the top. Stir well, then set aside to cool.When the cucumber and onion mixture is cool, add the beans and parsley and mix well to combine. Season, to taste, with salt and freshly ground black pepper.To serve, remove the tuna from the freezer. Using a sharp knife, slice the tuna very thinly and place onto a serving plate in a circle.Place some mizuna leaves into the centre (if using) and top with a spoonful of the cucumber and bean salad. Rub the tuna with the lime juice. Rub the tuna with the lime juice. Mix the herbs together and place onto a sheet of cling film on a flat surface. Mix the herbs together and place onto a sheet of cling film on a flat surface. Place the tuna on top and roll in the herbs, to cover completely. Place the tuna on top and roll in the herbs, to cover completely. Roll the cling film up tightly around the herb-coated tuna to form a tight cylinder, twisting the ends to seal. Place into the freezer for two hours. Roll the cling film up tightly around the herb-coated tuna to form a tight cylinder, twisting the ends to seal. Place into the freezer for two hours. For the salad, place the cucumber into a frying pan and place over a low heat. Warm the cucumber until the excess water evaporates. For the salad, place the cucumber into a frying pan and place over a low heat. Warm the cucumber until the excess water evaporates. Add the vinegar, sugar and chilli and bring to a simmer, then remove from the heat. Add the vinegar, sugar and chilli and bring to a simmer, then remove from the heat. Place the onion into a bowl and pour the cucumber mixture over the top. Stir well, then set aside to cool. Place the onion into a bowl and pour the cucumber mixture over the top. Stir well, then set aside to cool. When the cucumber and onion mixture is cool, add the beans and parsley and mix well to combine. Season, to taste, with salt and freshly ground black pepper. When the cucumber and onion mixture is cool, add the beans and parsley and mix well to combine. Season, to taste, with salt and freshly ground black pepper. To serve, remove the tuna from the freezer. Using a sharp knife, slice the tuna very thinly and place onto a serving plate in a circle. To serve, remove the tuna from the freezer. Using a sharp knife, slice the tuna very thinly and place onto a serving plate in a circle. Place some mizuna leaves into the centre (if using) and top with a spoonful of the cucumber and bean salad. Place some mizuna leaves into the centre (if using) and top with a spoonful of the cucumber and bean salad. | {
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"title": "Herbed tuna carpaccio recipe",
"content": "Herbed tuna carpaccio with pickled cucumber and bean salad An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herbedtunacarpacciow_89241_16x9.jpg Thinly sliced marinated tuna makes a stunning, yet surprisingly easy starter, served with a mixed bean salad. 500g/1lb 2oz very fresh tuna loin, trimmed1 lime, juice only4 tbsp roughly chopped flatleaf parsley4 tbsp roughly chopped chervil4 tbsp roughly chopped chives4 tbsp roughly chopped dill 500g/1lb 2oz very fresh tuna loin, trimmed 1 lime, juice only 4 tbsp roughly chopped flatleaf parsley 4 tbsp roughly chopped chervil 4 tbsp roughly chopped chives 4 tbsp roughly chopped dill 1 cucumber, halved lengthways, seeds removed, finely sliced150ml/5fl oz rice wine vinegar2 tbsp caster sugar1 red chilli, seeded and finely sliced1 red onion, finely sliced½ x 400g/7oz canned mixed beans, such as borlotti beans, butter beans and cannellini, rinsed and drained2 tbsp flatleaf parsley, roughly choppedsalt and freshly ground black pepper50g/2oz mizuna leaves, to serve (optional) 1 cucumber, halved lengthways, seeds removed, finely sliced 150ml/5fl oz rice wine vinegar 2 tbsp caster sugar 1 red chilli, seeded and finely sliced 1 red onion, finely sliced ½ x 400g/7oz canned mixed beans, such as borlotti beans, butter beans and cannellini, rinsed and drained 2 tbsp flatleaf parsley, roughly chopped salt and freshly ground black pepper 50g/2oz mizuna leaves, to serve (optional) Method Rub the tuna with the lime juice.Mix the herbs together and place onto a sheet of cling film on a flat surface.Place the tuna on top and roll in the herbs, to cover completely.Roll the cling film up tightly around the herb-coated tuna to form a tight cylinder, twisting the ends to seal. Place into the freezer for two hours.For the salad, place the cucumber into a frying pan and place over a low heat. Warm the cucumber until the excess water evaporates.Add the vinegar, sugar and chilli and bring to a simmer, then remove from the heat.Place the onion into a bowl and pour the cucumber mixture over the top. Stir well, then set aside to cool.When the cucumber and onion mixture is cool, add the beans and parsley and mix well to combine. Season, to taste, with salt and freshly ground black pepper.To serve, remove the tuna from the freezer. Using a sharp knife, slice the tuna very thinly and place onto a serving plate in a circle.Place some mizuna leaves into the centre (if using) and top with a spoonful of the cucumber and bean salad. Rub the tuna with the lime juice. Rub the tuna with the lime juice. Mix the herbs together and place onto a sheet of cling film on a flat surface. Mix the herbs together and place onto a sheet of cling film on a flat surface. Place the tuna on top and roll in the herbs, to cover completely. Place the tuna on top and roll in the herbs, to cover completely. Roll the cling film up tightly around the herb-coated tuna to form a tight cylinder, twisting the ends to seal. Place into the freezer for two hours. Roll the cling film up tightly around the herb-coated tuna to form a tight cylinder, twisting the ends to seal. Place into the freezer for two hours. For the salad, place the cucumber into a frying pan and place over a low heat. Warm the cucumber until the excess water evaporates. For the salad, place the cucumber into a frying pan and place over a low heat. Warm the cucumber until the excess water evaporates. Add the vinegar, sugar and chilli and bring to a simmer, then remove from the heat. Add the vinegar, sugar and chilli and bring to a simmer, then remove from the heat. Place the onion into a bowl and pour the cucumber mixture over the top. Stir well, then set aside to cool. Place the onion into a bowl and pour the cucumber mixture over the top. Stir well, then set aside to cool. When the cucumber and onion mixture is cool, add the beans and parsley and mix well to combine. Season, to taste, with salt and freshly ground black pepper. When the cucumber and onion mixture is cool, add the beans and parsley and mix well to combine. Season, to taste, with salt and freshly ground black pepper. To serve, remove the tuna from the freezer. Using a sharp knife, slice the tuna very thinly and place onto a serving plate in a circle. To serve, remove the tuna from the freezer. Using a sharp knife, slice the tuna very thinly and place onto a serving plate in a circle. Place some mizuna leaves into the centre (if using) and top with a spoonful of the cucumber and bean salad. Place some mizuna leaves into the centre (if using) and top with a spoonful of the cucumber and bean salad."
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} | 126ebf11b88d37990b446451f1571cc35d202c40cb81c9c14589388b736e20cb | Courgetti with vegan pesto recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgetti_spaghetti_with_07741_16x9.jpg This quick, gluten-free, vegan courgetti is a delicious and healthy alternative to traditional pasta pesto. Equipment and preparation: For this recipe, you will need a julienne peeler. This meal provides 378 kcal, 10g protein, 14g carbohydrate (of which 5g sugars), 31g fat (of which 6g saturates), 11g fibre and 0.9g salt per portion. 400g tin butter beans, drained2 fat garlic cloves10 sun-dried tomatoes75g/2½oz fresh basil, reserve a few leaves to garnish4 tbsp lemon juice pinch chilli flakessalt and freshly ground black pepper 400g tin butter beans, drained 2 fat garlic cloves 10 sun-dried tomatoes 75g/2½oz fresh basil, reserve a few leaves to garnish 4 tbsp lemon juice pinch chilli flakes salt and freshly ground black pepper 6 courgettes, trimmed2 large ripe avocados, skin and seeds removed, choppedred chilli, chopped, for garnish2 tbsp extra virgin olive oil 6 courgettes, trimmed 2 large ripe avocados, skin and seeds removed, chopped red chilli, chopped, for garnish 2 tbsp extra virgin olive oil Method For the pesto, blend all of the ingredients and 9 tablespoons water to a rough paste in a food processor. Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside.For the courgetti spaghetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl. Dollop the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated. To serve, pile the courgetti spaghetti and pesto onto serving plates and top with the chopped avocado, reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil. For the pesto, blend all of the ingredients and 9 tablespoons water to a rough paste in a food processor. Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside. For the pesto, blend all of the ingredients and 9 tablespoons water to a rough paste in a food processor. Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside. For the courgetti spaghetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl. For the courgetti spaghetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl. Dollop the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated. Dollop the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated. To serve, pile the courgetti spaghetti and pesto onto serving plates and top with the chopped avocado, reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil. To serve, pile the courgetti spaghetti and pesto onto serving plates and top with the chopped avocado, reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil. Recipe tips Tip 1: Cover any leftover pesto with oil, then store in the fridge for up to 1 week. Tip 2: Add an extra 1 tbsp of water to the pesto mixture if using sun-dried tomatoes that are not in oil. Tip 3: If you don’t have a julienne peeler, use a normal vegetable peeler to slice the courgette lengthways into very wide ribbons, then julienne these using a knife. | {
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"title": "Courgetti with vegan pesto recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgetti_spaghetti_with_07741_16x9.jpg This quick, gluten-free, vegan courgetti is a delicious and healthy alternative to traditional pasta pesto. Equipment and preparation: For this recipe, you will need a julienne peeler. This meal provides 378 kcal, 10g protein, 14g carbohydrate (of which 5g sugars), 31g fat (of which 6g saturates), 11g fibre and 0.9g salt per portion. 400g tin butter beans, drained2 fat garlic cloves10 sun-dried tomatoes75g/2½oz fresh basil, reserve a few leaves to garnish4 tbsp lemon juice pinch chilli flakessalt and freshly ground black pepper 400g tin butter beans, drained 2 fat garlic cloves 10 sun-dried tomatoes 75g/2½oz fresh basil, reserve a few leaves to garnish 4 tbsp lemon juice pinch chilli flakes salt and freshly ground black pepper 6 courgettes, trimmed2 large ripe avocados, skin and seeds removed, choppedred chilli, chopped, for garnish2 tbsp extra virgin olive oil 6 courgettes, trimmed 2 large ripe avocados, skin and seeds removed, chopped red chilli, chopped, for garnish 2 tbsp extra virgin olive oil Method For the pesto, blend all of the ingredients and 9 tablespoons water to a rough paste in a food processor. Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside.For the courgetti spaghetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl. Dollop the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated. To serve, pile the courgetti spaghetti and pesto onto serving plates and top with the chopped avocado, reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil. For the pesto, blend all of the ingredients and 9 tablespoons water to a rough paste in a food processor. Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside. For the pesto, blend all of the ingredients and 9 tablespoons water to a rough paste in a food processor. Add extra water to loosen the mixture if necessary. Season with salt and pepper. Set aside. For the courgetti spaghetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl. For the courgetti spaghetti, peel spaghetti-like strands from the courgettes using a julienne peeler, collecting them in a large mixing bowl. Dollop the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated. Dollop the pesto on top of the courgette strands and carefully stir until the courgette is evenly coated. To serve, pile the courgetti spaghetti and pesto onto serving plates and top with the chopped avocado, reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil. To serve, pile the courgetti spaghetti and pesto onto serving plates and top with the chopped avocado, reserved basil leaves, chopped chilli and a drizzle of extra virgin olive oil. Recipe tips Tip 1: Cover any leftover pesto with oil, then store in the fridge for up to 1 week. Tip 2: Add an extra 1 tbsp of water to the pesto mixture if using sun-dried tomatoes that are not in oil. Tip 3: If you don’t have a julienne peeler, use a normal vegetable peeler to slice the courgette lengthways into very wide ribbons, then julienne these using a knife."
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} | 02c7de210fe7bf60d2970883c6c49b2dbb200838743781ebb8cc1861144c74c8 | TikTok breakfast sandwich recipe
An average of 1.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tiktok_breakfast_42301_16x9.jpg Eggy bread meets omelette – this all-in-one TikTok breakfast sandwich is flipping genius. 3 free-range eggs butter, for frying 2 slices white bread 75g/2⅔oz cheddar cheese, grated ½ tomato, diced1 spring onion, finely slicedsalt and freshly ground black pepper 3 free-range eggs butter, for frying 2 slices white bread 75g/2⅔oz cheddar cheese, grated ½ tomato, diced 1 spring onion, finely sliced salt and freshly ground black pepper Method Place a large non-stick frying pan over a medium–high heat. Crack the eggs into a small jug, beat well and season with salt and pepper. Add a good knob of butter to the frying pan and tip the pan to coat all over with the melting butter. Pour the eggs into the pan. Add one slice of bread, then flip over and move to the side of the pan. Add the other slice of bread, then flip over, lining the two slices up along the crust. Cook for about 1 minute, until the egg has set, then slide a large spatula under the eggs and bread and flip everything over together. Scatter the cheese on both slices of bread and top one slice with the tomato and spring onion. To close the sandwich, fold the overhanging egg into the middle, then flip one slice of bread on top of the other. Once the cheese has melted, tip the sandwich onto a serving plate and slice in half on the diagonal. Serve immediately. Place a large non-stick frying pan over a medium–high heat. Place a large non-stick frying pan over a medium–high heat. Crack the eggs into a small jug, beat well and season with salt and pepper. Crack the eggs into a small jug, beat well and season with salt and pepper. Add a good knob of butter to the frying pan and tip the pan to coat all over with the melting butter. Add a good knob of butter to the frying pan and tip the pan to coat all over with the melting butter. Pour the eggs into the pan. Add one slice of bread, then flip over and move to the side of the pan. Add the other slice of bread, then flip over, lining the two slices up along the crust. Pour the eggs into the pan. Add one slice of bread, then flip over and move to the side of the pan. Add the other slice of bread, then flip over, lining the two slices up along the crust. Cook for about 1 minute, until the egg has set, then slide a large spatula under the eggs and bread and flip everything over together. Cook for about 1 minute, until the egg has set, then slide a large spatula under the eggs and bread and flip everything over together. Scatter the cheese on both slices of bread and top one slice with the tomato and spring onion. Scatter the cheese on both slices of bread and top one slice with the tomato and spring onion. To close the sandwich, fold the overhanging egg into the middle, then flip one slice of bread on top of the other. To close the sandwich, fold the overhanging egg into the middle, then flip one slice of bread on top of the other. Once the cheese has melted, tip the sandwich onto a serving plate and slice in half on the diagonal. Serve immediately. Once the cheese has melted, tip the sandwich onto a serving plate and slice in half on the diagonal. Serve immediately. | {
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"title": "TikTok breakfast sandwich recipe",
"content": "An average of 1.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tiktok_breakfast_42301_16x9.jpg Eggy bread meets omelette – this all-in-one TikTok breakfast sandwich is flipping genius. 3 free-range eggs butter, for frying 2 slices white bread 75g/2⅔oz cheddar cheese, grated ½ tomato, diced1 spring onion, finely slicedsalt and freshly ground black pepper 3 free-range eggs butter, for frying 2 slices white bread 75g/2⅔oz cheddar cheese, grated ½ tomato, diced 1 spring onion, finely sliced salt and freshly ground black pepper Method Place a large non-stick frying pan over a medium–high heat. Crack the eggs into a small jug, beat well and season with salt and pepper. Add a good knob of butter to the frying pan and tip the pan to coat all over with the melting butter. Pour the eggs into the pan. Add one slice of bread, then flip over and move to the side of the pan. Add the other slice of bread, then flip over, lining the two slices up along the crust. Cook for about 1 minute, until the egg has set, then slide a large spatula under the eggs and bread and flip everything over together. Scatter the cheese on both slices of bread and top one slice with the tomato and spring onion. To close the sandwich, fold the overhanging egg into the middle, then flip one slice of bread on top of the other. Once the cheese has melted, tip the sandwich onto a serving plate and slice in half on the diagonal. Serve immediately. Place a large non-stick frying pan over a medium–high heat. Place a large non-stick frying pan over a medium–high heat. Crack the eggs into a small jug, beat well and season with salt and pepper. Crack the eggs into a small jug, beat well and season with salt and pepper. Add a good knob of butter to the frying pan and tip the pan to coat all over with the melting butter. Add a good knob of butter to the frying pan and tip the pan to coat all over with the melting butter. Pour the eggs into the pan. Add one slice of bread, then flip over and move to the side of the pan. Add the other slice of bread, then flip over, lining the two slices up along the crust. Pour the eggs into the pan. Add one slice of bread, then flip over and move to the side of the pan. Add the other slice of bread, then flip over, lining the two slices up along the crust. Cook for about 1 minute, until the egg has set, then slide a large spatula under the eggs and bread and flip everything over together. Cook for about 1 minute, until the egg has set, then slide a large spatula under the eggs and bread and flip everything over together. Scatter the cheese on both slices of bread and top one slice with the tomato and spring onion. Scatter the cheese on both slices of bread and top one slice with the tomato and spring onion. To close the sandwich, fold the overhanging egg into the middle, then flip one slice of bread on top of the other. To close the sandwich, fold the overhanging egg into the middle, then flip one slice of bread on top of the other. Once the cheese has melted, tip the sandwich onto a serving plate and slice in half on the diagonal. Serve immediately. Once the cheese has melted, tip the sandwich onto a serving plate and slice in half on the diagonal. Serve immediately."
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} | 65eeacc152e283fd007e961831ac0e26172f306a65c8bcd2fe5990dca671217a | Rick Stein's picnic sandwich recipe
Provençal picnic sandwich (Pan bagnat) An average of 4.1 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/provenal_picnic_sandwich_20897_16x9.jpg This is a speciality of Nice and is filled with Niçoise salad ingredients. A great way to use up slightly stale bread, the recipe contains tuna and anchovies but if you are vegetarian, you could substitute with cheese (such as mozzarella or slices of goats’ cheese) or roasted peppers, aubergines, courgettes and mushrooms. Make this a day ahead and keep weighted down in the fridge so all the juices seep into the bread. 1 pain de campagne or round sourdough loaf (about 400g/14oz)1 garlic clove, finely chopped or grated3 tbsp extra virgin olive oil1 small red onion, thinly sliced2 or 3 large ripe tomatoes, sliced15cm/6in piece of cucumber, sliced225g tin tuna in olive oil, drained6 anchovies in olive oil, drained3 hard-boiled free-range eggs, peeled and sliced20 Niçoise or Kalamata olives, pitted and halved1 tsp fresh oregano or marjoram leaves, chopped10 fresh basil leaves, torn1 handful rocket leaves1 tbsp red wine vinegar1 tsp Dijon mustardsalt and freshly ground black pepper 1 pain de campagne or round sourdough loaf (about 400g/14oz) 1 garlic clove, finely chopped or grated 3 tbsp extra virgin olive oil 1 small red onion, thinly sliced 2 or 3 large ripe tomatoes, sliced 15cm/6in piece of cucumber, sliced 225g tin tuna in olive oil, drained 6 anchovies in olive oil, drained 3 hard-boiled free-range eggs, peeled and sliced 20 Niçoise or Kalamata olives, pitted and halved 1 tsp fresh oregano or marjoram leaves, chopped 10 fresh basil leaves, torn 1 handful rocket leaves 1 tbsp red wine vinegar 1 tsp Dijon mustard salt and freshly ground black pepper Method Slice off the top quarter of the loaf to use as a lid. Using your fingers, hollow out the inside of the rest of the bread to leave just a shell.Sprinkle the inside of the bread shell and the lid with the garlic, then brush with 2 tablespoons of the olive oil.Layer the onion, tomatoes, cucumber, tuna, anchovies, eggs, olives, oregano, basil and rocket into the bread shell, seasoning with salt and pepper as you go (the order does not really matter). Mix the remaining olive oil with the vinegar and mustard in a small bowl and then drizzle this dressing into the bread shell so it trickles down over the filling. Top with the bread lid and wrap the loaf tightly in kitchen foil.Place in a baking tin and weigh down with a heavy pan or a four pack of tinned tomatoes or similar. Leave in the fridge overnight. Cut into wedges and serve. Slice off the top quarter of the loaf to use as a lid. Using your fingers, hollow out the inside of the rest of the bread to leave just a shell. Slice off the top quarter of the loaf to use as a lid. Using your fingers, hollow out the inside of the rest of the bread to leave just a shell. Sprinkle the inside of the bread shell and the lid with the garlic, then brush with 2 tablespoons of the olive oil. Sprinkle the inside of the bread shell and the lid with the garlic, then brush with 2 tablespoons of the olive oil. Layer the onion, tomatoes, cucumber, tuna, anchovies, eggs, olives, oregano, basil and rocket into the bread shell, seasoning with salt and pepper as you go (the order does not really matter). Mix the remaining olive oil with the vinegar and mustard in a small bowl and then drizzle this dressing into the bread shell so it trickles down over the filling. Top with the bread lid and wrap the loaf tightly in kitchen foil. Layer the onion, tomatoes, cucumber, tuna, anchovies, eggs, olives, oregano, basil and rocket into the bread shell, seasoning with salt and pepper as you go (the order does not really matter). Mix the remaining olive oil with the vinegar and mustard in a small bowl and then drizzle this dressing into the bread shell so it trickles down over the filling. Top with the bread lid and wrap the loaf tightly in kitchen foil. Place in a baking tin and weigh down with a heavy pan or a four pack of tinned tomatoes or similar. Leave in the fridge overnight. Cut into wedges and serve. Place in a baking tin and weigh down with a heavy pan or a four pack of tinned tomatoes or similar. Leave in the fridge overnight. Cut into wedges and serve. | {
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"content": "Provençal picnic sandwich (Pan bagnat) An average of 4.1 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/provenal_picnic_sandwich_20897_16x9.jpg This is a speciality of Nice and is filled with Niçoise salad ingredients. A great way to use up slightly stale bread, the recipe contains tuna and anchovies but if you are vegetarian, you could substitute with cheese (such as mozzarella or slices of goats’ cheese) or roasted peppers, aubergines, courgettes and mushrooms. Make this a day ahead and keep weighted down in the fridge so all the juices seep into the bread. 1 pain de campagne or round sourdough loaf (about 400g/14oz)1 garlic clove, finely chopped or grated3 tbsp extra virgin olive oil1 small red onion, thinly sliced2 or 3 large ripe tomatoes, sliced15cm/6in piece of cucumber, sliced225g tin tuna in olive oil, drained6 anchovies in olive oil, drained3 hard-boiled free-range eggs, peeled and sliced20 Niçoise or Kalamata olives, pitted and halved1 tsp fresh oregano or marjoram leaves, chopped10 fresh basil leaves, torn1 handful rocket leaves1 tbsp red wine vinegar1 tsp Dijon mustardsalt and freshly ground black pepper 1 pain de campagne or round sourdough loaf (about 400g/14oz) 1 garlic clove, finely chopped or grated 3 tbsp extra virgin olive oil 1 small red onion, thinly sliced 2 or 3 large ripe tomatoes, sliced 15cm/6in piece of cucumber, sliced 225g tin tuna in olive oil, drained 6 anchovies in olive oil, drained 3 hard-boiled free-range eggs, peeled and sliced 20 Niçoise or Kalamata olives, pitted and halved 1 tsp fresh oregano or marjoram leaves, chopped 10 fresh basil leaves, torn 1 handful rocket leaves 1 tbsp red wine vinegar 1 tsp Dijon mustard salt and freshly ground black pepper Method Slice off the top quarter of the loaf to use as a lid. Using your fingers, hollow out the inside of the rest of the bread to leave just a shell.Sprinkle the inside of the bread shell and the lid with the garlic, then brush with 2 tablespoons of the olive oil.Layer the onion, tomatoes, cucumber, tuna, anchovies, eggs, olives, oregano, basil and rocket into the bread shell, seasoning with salt and pepper as you go (the order does not really matter). Mix the remaining olive oil with the vinegar and mustard in a small bowl and then drizzle this dressing into the bread shell so it trickles down over the filling. Top with the bread lid and wrap the loaf tightly in kitchen foil.Place in a baking tin and weigh down with a heavy pan or a four pack of tinned tomatoes or similar. Leave in the fridge overnight. Cut into wedges and serve. Slice off the top quarter of the loaf to use as a lid. Using your fingers, hollow out the inside of the rest of the bread to leave just a shell. Slice off the top quarter of the loaf to use as a lid. Using your fingers, hollow out the inside of the rest of the bread to leave just a shell. Sprinkle the inside of the bread shell and the lid with the garlic, then brush with 2 tablespoons of the olive oil. Sprinkle the inside of the bread shell and the lid with the garlic, then brush with 2 tablespoons of the olive oil. Layer the onion, tomatoes, cucumber, tuna, anchovies, eggs, olives, oregano, basil and rocket into the bread shell, seasoning with salt and pepper as you go (the order does not really matter). Mix the remaining olive oil with the vinegar and mustard in a small bowl and then drizzle this dressing into the bread shell so it trickles down over the filling. Top with the bread lid and wrap the loaf tightly in kitchen foil. Layer the onion, tomatoes, cucumber, tuna, anchovies, eggs, olives, oregano, basil and rocket into the bread shell, seasoning with salt and pepper as you go (the order does not really matter). Mix the remaining olive oil with the vinegar and mustard in a small bowl and then drizzle this dressing into the bread shell so it trickles down over the filling. Top with the bread lid and wrap the loaf tightly in kitchen foil. Place in a baking tin and weigh down with a heavy pan or a four pack of tinned tomatoes or similar. Leave in the fridge overnight. Cut into wedges and serve. Place in a baking tin and weigh down with a heavy pan or a four pack of tinned tomatoes or similar. Leave in the fridge overnight. Cut into wedges and serve."
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} | a64dc49b117620091dfe86c9fa8858b97a5bdad59ca3d74b739900489bea7da4 | Baby courgettes, chanterelle mushrooms with basil recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/babycourgettesandcha_91629_16x9.jpg This baby courgette recipe from Valentine Warner preserves the best of these veggies by sautéeing quickly with salt, pepper, lemon and garlic. large handful fresh chanterelle mushrooms, washed and cleaned to remove any grit, stalks removed, roughly torn5 baby courgettes, trimmed, sliced lengthways into thin strips3 tbsp olive oillarge pinch sea salt flakes1 garlic clove, finely choppedfreshly ground black pepper large handful fresh chanterelle mushrooms, washed and cleaned to remove any grit, stalks removed, roughly torn 5 baby courgettes, trimmed, sliced lengthways into thin strips 3 tbsp olive oil large pinch sea salt flakes 1 garlic clove, finely chopped freshly ground black pepper ¼ lemon, juice onlysmall handful fresh basil leaves, torn ¼ lemon, juice only small handful fresh basil leaves, torn Method In a bowl, mix together the chanterelle mushrooms and courgette strips until well combined. Drizzle over two tablespoons of the olive oil and season with salt, then stir until the vegetables are completely coated in the oil. Heat a frying pan over a high heat. When the pan is smoking, add the courgettes, mushrooms and any remaining oil and fry for 6-8 minutes, without stirring, or until the water from the vegetables has evaporated and the vegetables have softened and are golden-brown. (NB: If the vegetables start to stick to the bottom of the pan, shake the pan occasionally during cooking.)When the courgettes and mushrooms are cooked, remove the pan from the heat and add the chopped garlic. Season, to taste, with freshly ground black pepper. To serve, transfer the pan contents to a soup bowl. Drizzle over the remaining olive oil and the lemon juice, then sprinkle over the basil. In a bowl, mix together the chanterelle mushrooms and courgette strips until well combined. Drizzle over two tablespoons of the olive oil and season with salt, then stir until the vegetables are completely coated in the oil. In a bowl, mix together the chanterelle mushrooms and courgette strips until well combined. Drizzle over two tablespoons of the olive oil and season with salt, then stir until the vegetables are completely coated in the oil. Heat a frying pan over a high heat. When the pan is smoking, add the courgettes, mushrooms and any remaining oil and fry for 6-8 minutes, without stirring, or until the water from the vegetables has evaporated and the vegetables have softened and are golden-brown. (NB: If the vegetables start to stick to the bottom of the pan, shake the pan occasionally during cooking.) Heat a frying pan over a high heat. When the pan is smoking, add the courgettes, mushrooms and any remaining oil and fry for 6-8 minutes, without stirring, or until the water from the vegetables has evaporated and the vegetables have softened and are golden-brown. (NB: If the vegetables start to stick to the bottom of the pan, shake the pan occasionally during cooking.) When the courgettes and mushrooms are cooked, remove the pan from the heat and add the chopped garlic. Season, to taste, with freshly ground black pepper. When the courgettes and mushrooms are cooked, remove the pan from the heat and add the chopped garlic. Season, to taste, with freshly ground black pepper. To serve, transfer the pan contents to a soup bowl. Drizzle over the remaining olive oil and the lemon juice, then sprinkle over the basil. To serve, transfer the pan contents to a soup bowl. Drizzle over the remaining olive oil and the lemon juice, then sprinkle over the basil. | {
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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/babycourgettesandcha_91629_16x9.jpg This baby courgette recipe from Valentine Warner preserves the best of these veggies by sautéeing quickly with salt, pepper, lemon and garlic. large handful fresh chanterelle mushrooms, washed and cleaned to remove any grit, stalks removed, roughly torn5 baby courgettes, trimmed, sliced lengthways into thin strips3 tbsp olive oillarge pinch sea salt flakes1 garlic clove, finely choppedfreshly ground black pepper large handful fresh chanterelle mushrooms, washed and cleaned to remove any grit, stalks removed, roughly torn 5 baby courgettes, trimmed, sliced lengthways into thin strips 3 tbsp olive oil large pinch sea salt flakes 1 garlic clove, finely chopped freshly ground black pepper ¼ lemon, juice onlysmall handful fresh basil leaves, torn ¼ lemon, juice only small handful fresh basil leaves, torn Method In a bowl, mix together the chanterelle mushrooms and courgette strips until well combined. Drizzle over two tablespoons of the olive oil and season with salt, then stir until the vegetables are completely coated in the oil. Heat a frying pan over a high heat. When the pan is smoking, add the courgettes, mushrooms and any remaining oil and fry for 6-8 minutes, without stirring, or until the water from the vegetables has evaporated and the vegetables have softened and are golden-brown. (NB: If the vegetables start to stick to the bottom of the pan, shake the pan occasionally during cooking.)When the courgettes and mushrooms are cooked, remove the pan from the heat and add the chopped garlic. Season, to taste, with freshly ground black pepper. To serve, transfer the pan contents to a soup bowl. Drizzle over the remaining olive oil and the lemon juice, then sprinkle over the basil. In a bowl, mix together the chanterelle mushrooms and courgette strips until well combined. Drizzle over two tablespoons of the olive oil and season with salt, then stir until the vegetables are completely coated in the oil. In a bowl, mix together the chanterelle mushrooms and courgette strips until well combined. Drizzle over two tablespoons of the olive oil and season with salt, then stir until the vegetables are completely coated in the oil. Heat a frying pan over a high heat. When the pan is smoking, add the courgettes, mushrooms and any remaining oil and fry for 6-8 minutes, without stirring, or until the water from the vegetables has evaporated and the vegetables have softened and are golden-brown. (NB: If the vegetables start to stick to the bottom of the pan, shake the pan occasionally during cooking.) Heat a frying pan over a high heat. When the pan is smoking, add the courgettes, mushrooms and any remaining oil and fry for 6-8 minutes, without stirring, or until the water from the vegetables has evaporated and the vegetables have softened and are golden-brown. (NB: If the vegetables start to stick to the bottom of the pan, shake the pan occasionally during cooking.) When the courgettes and mushrooms are cooked, remove the pan from the heat and add the chopped garlic. Season, to taste, with freshly ground black pepper. When the courgettes and mushrooms are cooked, remove the pan from the heat and add the chopped garlic. Season, to taste, with freshly ground black pepper. To serve, transfer the pan contents to a soup bowl. Drizzle over the remaining olive oil and the lemon juice, then sprinkle over the basil. To serve, transfer the pan contents to a soup bowl. Drizzle over the remaining olive oil and the lemon juice, then sprinkle over the basil."
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} | 0e27eca4663491e38c3e4c8ceaf9911fcaa1f134ddc82de2cb85ae3779e427ef | Strawberry pavlova recipe
An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberrypavlova_88895_16x9.jpg Crunchy, chewy, creamy and sweet this candy pink strawberry pavlova is fit for a princess. 6 free-range egg whites300g/10½oz caster sugar1 tsp sherry vinegar1 drop of pink food colouring 1 tbsp orange liqueur 6 free-range egg whites 300g/10½oz caster sugar 1 tsp sherry vinegar 1 drop of pink food colouring 1 tbsp orange liqueur 250ml/9fl oz whipping cream, whipped until stiff peaks form when the whisk is removed1 vanilla pod, split, seeds only75g/2½oz sifted icing sugar450g/1lb strawberries, washed, hulled and cut in half 250ml/9fl oz whipping cream, whipped until stiff peaks form when the whisk is removed 1 vanilla pod, split, seeds only 75g/2½oz sifted icing sugar 450g/1lb strawberries, washed, hulled and cut in half 100ml/3½fl oz water100g/3½oz caster sugar250g/9oz strawberries 100ml/3½fl oz water 100g/3½oz caster sugar 250g/9oz strawberries Method Preheat the oven to 180C/360F/Gas 4.Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed.Add the sugar, one tablespoon at a time, whisking constantly, until all the sugar is combined and stiff peaks form when the whisk is removed.Gently fold in the vinegar, pink food colouring and orange liqueur. Divide the meringue mixture into two equal portions. Spread the meringue mixture onto two baking trays lined with baking parchment.Transfer to the oven and turn the oven temperature down to 150C/300F/Gas 2.Bake the meringue for about one hour. The result should be crisp on the outside and chewy in the middle.For the filling, whisk the cream with the vanilla seeds and sugar until stiff peaks are formed when the whisk is removed. (You can use the vanilla pod in another dish.)Spoon equal amounts of the cream mixture onto both of the cooked meringues.Place equal amounts of the strawberries on top of the two cream-covered meringues.For the sauce, place the sugar and water into a pan over a medium heat and bring to the boil. Boil for 12-15 minutes, until the liquid becomes a thick syrup.Remove from the heat then add the strawberries and set aside for ten minutes. Transfer the strawberries and syrup to a food processor and blend until smooth, then pass through a sieve. Place into the fridge to chill.To serve, cut each pavlova in half and place each half onto a plate. Pour over the strawberry sauce and serve. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Add the sugar, one tablespoon at a time, whisking constantly, until all the sugar is combined and stiff peaks form when the whisk is removed. Add the sugar, one tablespoon at a time, whisking constantly, until all the sugar is combined and stiff peaks form when the whisk is removed. Gently fold in the vinegar, pink food colouring and orange liqueur. Gently fold in the vinegar, pink food colouring and orange liqueur. Divide the meringue mixture into two equal portions. Spread the meringue mixture onto two baking trays lined with baking parchment. Divide the meringue mixture into two equal portions. Spread the meringue mixture onto two baking trays lined with baking parchment. Transfer to the oven and turn the oven temperature down to 150C/300F/Gas 2. Transfer to the oven and turn the oven temperature down to 150C/300F/Gas 2. Bake the meringue for about one hour. The result should be crisp on the outside and chewy in the middle. Bake the meringue for about one hour. The result should be crisp on the outside and chewy in the middle. For the filling, whisk the cream with the vanilla seeds and sugar until stiff peaks are formed when the whisk is removed. (You can use the vanilla pod in another dish.) For the filling, whisk the cream with the vanilla seeds and sugar until stiff peaks are formed when the whisk is removed. (You can use the vanilla pod in another dish.) Spoon equal amounts of the cream mixture onto both of the cooked meringues. Spoon equal amounts of the cream mixture onto both of the cooked meringues. Place equal amounts of the strawberries on top of the two cream-covered meringues. Place equal amounts of the strawberries on top of the two cream-covered meringues. For the sauce, place the sugar and water into a pan over a medium heat and bring to the boil. Boil for 12-15 minutes, until the liquid becomes a thick syrup. For the sauce, place the sugar and water into a pan over a medium heat and bring to the boil. Boil for 12-15 minutes, until the liquid becomes a thick syrup. Remove from the heat then add the strawberries and set aside for ten minutes. Transfer the strawberries and syrup to a food processor and blend until smooth, then pass through a sieve. Place into the fridge to chill. Remove from the heat then add the strawberries and set aside for ten minutes. Transfer the strawberries and syrup to a food processor and blend until smooth, then pass through a sieve. Place into the fridge to chill. To serve, cut each pavlova in half and place each half onto a plate. Pour over the strawberry sauce and serve. To serve, cut each pavlova in half and place each half onto a plate. Pour over the strawberry sauce and serve. | {
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"title": "Strawberry pavlova recipe",
"content": "An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberrypavlova_88895_16x9.jpg Crunchy, chewy, creamy and sweet this candy pink strawberry pavlova is fit for a princess. 6 free-range egg whites300g/10½oz caster sugar1 tsp sherry vinegar1 drop of pink food colouring 1 tbsp orange liqueur 6 free-range egg whites 300g/10½oz caster sugar 1 tsp sherry vinegar 1 drop of pink food colouring 1 tbsp orange liqueur 250ml/9fl oz whipping cream, whipped until stiff peaks form when the whisk is removed1 vanilla pod, split, seeds only75g/2½oz sifted icing sugar450g/1lb strawberries, washed, hulled and cut in half 250ml/9fl oz whipping cream, whipped until stiff peaks form when the whisk is removed 1 vanilla pod, split, seeds only 75g/2½oz sifted icing sugar 450g/1lb strawberries, washed, hulled and cut in half 100ml/3½fl oz water100g/3½oz caster sugar250g/9oz strawberries 100ml/3½fl oz water 100g/3½oz caster sugar 250g/9oz strawberries Method Preheat the oven to 180C/360F/Gas 4.Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed.Add the sugar, one tablespoon at a time, whisking constantly, until all the sugar is combined and stiff peaks form when the whisk is removed.Gently fold in the vinegar, pink food colouring and orange liqueur. Divide the meringue mixture into two equal portions. Spread the meringue mixture onto two baking trays lined with baking parchment.Transfer to the oven and turn the oven temperature down to 150C/300F/Gas 2.Bake the meringue for about one hour. The result should be crisp on the outside and chewy in the middle.For the filling, whisk the cream with the vanilla seeds and sugar until stiff peaks are formed when the whisk is removed. (You can use the vanilla pod in another dish.)Spoon equal amounts of the cream mixture onto both of the cooked meringues.Place equal amounts of the strawberries on top of the two cream-covered meringues.For the sauce, place the sugar and water into a pan over a medium heat and bring to the boil. Boil for 12-15 minutes, until the liquid becomes a thick syrup.Remove from the heat then add the strawberries and set aside for ten minutes. Transfer the strawberries and syrup to a food processor and blend until smooth, then pass through a sieve. Place into the fridge to chill.To serve, cut each pavlova in half and place each half onto a plate. Pour over the strawberry sauce and serve. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Add the sugar, one tablespoon at a time, whisking constantly, until all the sugar is combined and stiff peaks form when the whisk is removed. Add the sugar, one tablespoon at a time, whisking constantly, until all the sugar is combined and stiff peaks form when the whisk is removed. Gently fold in the vinegar, pink food colouring and orange liqueur. Gently fold in the vinegar, pink food colouring and orange liqueur. Divide the meringue mixture into two equal portions. Spread the meringue mixture onto two baking trays lined with baking parchment. Divide the meringue mixture into two equal portions. Spread the meringue mixture onto two baking trays lined with baking parchment. Transfer to the oven and turn the oven temperature down to 150C/300F/Gas 2. Transfer to the oven and turn the oven temperature down to 150C/300F/Gas 2. Bake the meringue for about one hour. The result should be crisp on the outside and chewy in the middle. Bake the meringue for about one hour. The result should be crisp on the outside and chewy in the middle. For the filling, whisk the cream with the vanilla seeds and sugar until stiff peaks are formed when the whisk is removed. (You can use the vanilla pod in another dish.) For the filling, whisk the cream with the vanilla seeds and sugar until stiff peaks are formed when the whisk is removed. (You can use the vanilla pod in another dish.) Spoon equal amounts of the cream mixture onto both of the cooked meringues. Spoon equal amounts of the cream mixture onto both of the cooked meringues. Place equal amounts of the strawberries on top of the two cream-covered meringues. Place equal amounts of the strawberries on top of the two cream-covered meringues. For the sauce, place the sugar and water into a pan over a medium heat and bring to the boil. Boil for 12-15 minutes, until the liquid becomes a thick syrup. For the sauce, place the sugar and water into a pan over a medium heat and bring to the boil. Boil for 12-15 minutes, until the liquid becomes a thick syrup. Remove from the heat then add the strawberries and set aside for ten minutes. Transfer the strawberries and syrup to a food processor and blend until smooth, then pass through a sieve. Place into the fridge to chill. Remove from the heat then add the strawberries and set aside for ten minutes. Transfer the strawberries and syrup to a food processor and blend until smooth, then pass through a sieve. Place into the fridge to chill. To serve, cut each pavlova in half and place each half onto a plate. Pour over the strawberry sauce and serve. To serve, cut each pavlova in half and place each half onto a plate. Pour over the strawberry sauce and serve."
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} | c6f1b3275f47bb5593f78182e122e25de03eeebfca9f52e4e0fe69801809169a | Fish soup with rouille-topped crostini recipe
For the fish soup, heat the oil in a frying pan over a medium heat. Fry the onion, shallots and fennel for 8-10 minutes, or until softened, then add the garlic and continue to fry for a further 1-2 minutes, stirring well.Add the fish bones and fry for a further 4-5 minutes, stirring well.Add the prawn shells and heads, tomato purée, chopped tomatoes, passata, mixed herbs, stock and caster sugar and stir until well combined. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 30 minutes. Once cooked, set aside to cool slightly.Meanwhile, for the rouille-topped crostini, place the slices of ciabatta onto a baking tray. Brush each slice with a little olive oil and season, to taste, with salt and freshly ground black pepper. Bake in the oven for 5-6 minutes, or until crisp and golden-brown. Set aside.To make the rouille, blend the garlic and egg yolks in a food processor with a pinch of salt.Mix together the vegetable and extra virgin olive oil. With the motor still running, gradually add the oils to the egg mixure in a thin stream until the mixture becomes thick and smooth.Add the cayenne pepper, tomato purée and lemon juice and blend again until smooth. Set aside.Once the fish soup has cooled, blend the mixture to a smooth purée using a hand-held blender, then strain through a fine sieve into a clean bowl, helping the mixture through the sieve using the back of a wooden spoon. Season, to taste, with salt and freshly ground black pepper.Just before serving, reheat the fish soup gently, stirring in the crabmeat (if using) and cream.Meanwhile, poach the bantam eggs. Bring a saucepan of water to the boil, add the eggs (still in their shells) and boil for 20 seconds. Remove the eggs from the water.Add a splash of white wine vinegar to the boiling water and stir to form a vortex. Crack one of the eggs into the centre of the vortex and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove the poached egg from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs.Top each crostini with a teaspoonful of rouille and a little grated gruyère. Top each with a poached bantam egg and garnish with a sprig of parsley or chervil.When the soup is warmed through, ladle into bowls. Serve the rouille-topped crostini alongside, or float them on top of the soup. For the fish soup, heat the oil in a frying pan over a medium heat. Fry the onion, shallots and fennel for 8-10 minutes, or until softened, then add the garlic and continue to fry for a further 1-2 minutes, stirring well. For the fish soup, heat the oil in a frying pan over a medium heat. Fry the onion, shallots and fennel for 8-10 minutes, or until softened, then add the garlic and continue to fry for a further 1-2 minutes, stirring well. Add the fish bones and fry for a further 4-5 minutes, stirring well. Add the fish bones and fry for a further 4-5 minutes, stirring well. Add the prawn shells and heads, tomato purée, chopped tomatoes, passata, mixed herbs, stock and caster sugar and stir until well combined. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 30 minutes. Once cooked, set aside to cool slightly. Add the prawn shells and heads, tomato purée, chopped tomatoes, passata, mixed herbs, stock and caster sugar and stir until well combined. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 30 minutes. Once cooked, set aside to cool slightly. Meanwhile, for the rouille-topped crostini, place the slices of ciabatta onto a baking tray. Brush each slice with a little olive oil and season, to taste, with salt and freshly ground black pepper. Bake in the oven for 5-6 minutes, or until crisp and golden-brown. Set aside. Meanwhile, for the rouille-topped crostini, place the slices of ciabatta onto a baking tray. Brush each slice with a little olive oil and season, to taste, with salt and freshly ground black pepper. Bake in the oven for 5-6 minutes, or until crisp and golden-brown. Set aside. To make the rouille, blend the garlic and egg yolks in a food processor with a pinch of salt. To make the rouille, blend the garlic and egg yolks in a food processor with a pinch of salt. Mix together the vegetable and extra virgin olive oil. With the motor still running, gradually add the oils to the egg mixure in a thin stream until the mixture becomes thick and smooth. Mix together the vegetable and extra virgin olive oil. With the motor still running, gradually add the oils to the egg mixure in a thin stream until the mixture becomes thick and smooth. Add the cayenne pepper, tomato purée and lemon juice and blend again until smooth. Set aside. Add the cayenne pepper, tomato purée and lemon juice and blend again until smooth. Set aside. Once the fish soup has cooled, blend the mixture to a smooth purée using a hand-held blender, then strain through a fine sieve into a clean bowl, helping the mixture through the sieve using the back of a wooden spoon. Season, to taste, with salt and freshly ground black pepper. Once the fish soup has cooled, blend the mixture to a smooth purée using a hand-held blender, then strain through a fine sieve into a clean bowl, helping the mixture through the sieve using the back of a wooden spoon. Season, to taste, with salt and freshly ground black pepper. Just before serving, reheat the fish soup gently, stirring in the crabmeat (if using) and cream. Just before serving, reheat the fish soup gently, stirring in the crabmeat (if using) and cream. Meanwhile, poach the bantam eggs. Bring a saucepan of water to the boil, add the eggs (still in their shells) and boil for 20 seconds. Remove the eggs from the water. Meanwhile, poach the bantam eggs. Bring a saucepan of water to the boil, add the eggs (still in their shells) and boil for 20 seconds. Remove the eggs from the water. Add a splash of white wine vinegar to the boiling water and stir to form a vortex. Crack one of the eggs into the centre of the vortex and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove the poached egg from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs. Add a splash of white wine vinegar to the boiling water and stir to form a vortex. Crack one of the eggs into the centre of the vortex and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove the poached egg from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs. Top each crostini with a teaspoonful of rouille and a little grated gruyère. Top each with a poached bantam egg and garnish with a sprig of parsley or chervil. Top each crostini with a teaspoonful of rouille and a little grated gruyère. Top each with a poached bantam egg and garnish with a sprig of parsley or chervil. When the soup is warmed through, ladle into bowls. Serve the rouille-topped crostini alongside, or float them on top of the soup. When the soup is warmed through, ladle into bowls. Serve the rouille-topped crostini alongside, or float them on top of the soup. | {
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"title": "Fish soup with rouille-topped crostini recipe",
"content": "For the fish soup, heat the oil in a frying pan over a medium heat. Fry the onion, shallots and fennel for 8-10 minutes, or until softened, then add the garlic and continue to fry for a further 1-2 minutes, stirring well.Add the fish bones and fry for a further 4-5 minutes, stirring well.Add the prawn shells and heads, tomato purée, chopped tomatoes, passata, mixed herbs, stock and caster sugar and stir until well combined. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 30 minutes. Once cooked, set aside to cool slightly.Meanwhile, for the rouille-topped crostini, place the slices of ciabatta onto a baking tray. Brush each slice with a little olive oil and season, to taste, with salt and freshly ground black pepper. Bake in the oven for 5-6 minutes, or until crisp and golden-brown. Set aside.To make the rouille, blend the garlic and egg yolks in a food processor with a pinch of salt.Mix together the vegetable and extra virgin olive oil. With the motor still running, gradually add the oils to the egg mixure in a thin stream until the mixture becomes thick and smooth.Add the cayenne pepper, tomato purée and lemon juice and blend again until smooth. Set aside.Once the fish soup has cooled, blend the mixture to a smooth purée using a hand-held blender, then strain through a fine sieve into a clean bowl, helping the mixture through the sieve using the back of a wooden spoon. Season, to taste, with salt and freshly ground black pepper.Just before serving, reheat the fish soup gently, stirring in the crabmeat (if using) and cream.Meanwhile, poach the bantam eggs. Bring a saucepan of water to the boil, add the eggs (still in their shells) and boil for 20 seconds. Remove the eggs from the water.Add a splash of white wine vinegar to the boiling water and stir to form a vortex. Crack one of the eggs into the centre of the vortex and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove the poached egg from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs.Top each crostini with a teaspoonful of rouille and a little grated gruyère. Top each with a poached bantam egg and garnish with a sprig of parsley or chervil.When the soup is warmed through, ladle into bowls. Serve the rouille-topped crostini alongside, or float them on top of the soup. For the fish soup, heat the oil in a frying pan over a medium heat. Fry the onion, shallots and fennel for 8-10 minutes, or until softened, then add the garlic and continue to fry for a further 1-2 minutes, stirring well. For the fish soup, heat the oil in a frying pan over a medium heat. Fry the onion, shallots and fennel for 8-10 minutes, or until softened, then add the garlic and continue to fry for a further 1-2 minutes, stirring well. Add the fish bones and fry for a further 4-5 minutes, stirring well. Add the fish bones and fry for a further 4-5 minutes, stirring well. Add the prawn shells and heads, tomato purée, chopped tomatoes, passata, mixed herbs, stock and caster sugar and stir until well combined. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 30 minutes. Once cooked, set aside to cool slightly. Add the prawn shells and heads, tomato purée, chopped tomatoes, passata, mixed herbs, stock and caster sugar and stir until well combined. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 30 minutes. Once cooked, set aside to cool slightly. Meanwhile, for the rouille-topped crostini, place the slices of ciabatta onto a baking tray. Brush each slice with a little olive oil and season, to taste, with salt and freshly ground black pepper. Bake in the oven for 5-6 minutes, or until crisp and golden-brown. Set aside. Meanwhile, for the rouille-topped crostini, place the slices of ciabatta onto a baking tray. Brush each slice with a little olive oil and season, to taste, with salt and freshly ground black pepper. Bake in the oven for 5-6 minutes, or until crisp and golden-brown. Set aside. To make the rouille, blend the garlic and egg yolks in a food processor with a pinch of salt. To make the rouille, blend the garlic and egg yolks in a food processor with a pinch of salt. Mix together the vegetable and extra virgin olive oil. With the motor still running, gradually add the oils to the egg mixure in a thin stream until the mixture becomes thick and smooth. Mix together the vegetable and extra virgin olive oil. With the motor still running, gradually add the oils to the egg mixure in a thin stream until the mixture becomes thick and smooth. Add the cayenne pepper, tomato purée and lemon juice and blend again until smooth. Set aside. Add the cayenne pepper, tomato purée and lemon juice and blend again until smooth. Set aside. Once the fish soup has cooled, blend the mixture to a smooth purée using a hand-held blender, then strain through a fine sieve into a clean bowl, helping the mixture through the sieve using the back of a wooden spoon. Season, to taste, with salt and freshly ground black pepper. Once the fish soup has cooled, blend the mixture to a smooth purée using a hand-held blender, then strain through a fine sieve into a clean bowl, helping the mixture through the sieve using the back of a wooden spoon. Season, to taste, with salt and freshly ground black pepper. Just before serving, reheat the fish soup gently, stirring in the crabmeat (if using) and cream. Just before serving, reheat the fish soup gently, stirring in the crabmeat (if using) and cream. Meanwhile, poach the bantam eggs. Bring a saucepan of water to the boil, add the eggs (still in their shells) and boil for 20 seconds. Remove the eggs from the water. Meanwhile, poach the bantam eggs. Bring a saucepan of water to the boil, add the eggs (still in their shells) and boil for 20 seconds. Remove the eggs from the water. Add a splash of white wine vinegar to the boiling water and stir to form a vortex. Crack one of the eggs into the centre of the vortex and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove the poached egg from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs. Add a splash of white wine vinegar to the boiling water and stir to form a vortex. Crack one of the eggs into the centre of the vortex and poach for 2-3 minutes, or until the egg is cooked to your liking. Remove the poached egg from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining eggs. Top each crostini with a teaspoonful of rouille and a little grated gruyère. Top each with a poached bantam egg and garnish with a sprig of parsley or chervil. Top each crostini with a teaspoonful of rouille and a little grated gruyère. Top each with a poached bantam egg and garnish with a sprig of parsley or chervil. When the soup is warmed through, ladle into bowls. Serve the rouille-topped crostini alongside, or float them on top of the soup. When the soup is warmed through, ladle into bowls. Serve the rouille-topped crostini alongside, or float them on top of the soup."
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} | 240378cddf10d6e55f19bfb335c2937db6664ef802f113528f148cf29a79f352 | Spicy crab cakes recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_crab_cakes_22394_16x9.jpg Grated beetroot, coriander, spices and desiccated coconut combine with tinned crabmeat to make this stunner of a recipe. 340g/12oz tinned white crabmeat (about 2 tins)1 tsp red Kashmiri chilli powder2 tsp garam masala 1 tsp grated garlic 1 tsp grated fresh root ginger1 red onion, chopped 4 tsp chopped fresh coriander 50g/1¾oz grated beetroot4 tsp plain flour4 tsp desiccated coconut4 tsp white poppy seedssalt, to taste4 tsp rapeseed oilsalad, to serve 340g/12oz tinned white crabmeat (about 2 tins) 1 tsp red Kashmiri chilli powder 2 tsp garam masala 1 tsp grated garlic 1 tsp grated fresh root ginger 1 red onion, chopped 4 tsp chopped fresh coriander 50g/1¾oz grated beetroot 4 tsp plain flour 4 tsp desiccated coconut 4 tsp white poppy seeds salt, to taste 4 tsp rapeseed oil salad, to serve Method Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands.Add the rapeseed oil to a non-stick pan.Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches.Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad. Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands. Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands. Add the rapeseed oil to a non-stick pan. Add the rapeseed oil to a non-stick pan. Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches. Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches. Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad. Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad. | {
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"title": "Spicy crab cakes 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/spicy_crab_cakes_22394_16x9.jpg Grated beetroot, coriander, spices and desiccated coconut combine with tinned crabmeat to make this stunner of a recipe. 340g/12oz tinned white crabmeat (about 2 tins)1 tsp red Kashmiri chilli powder2 tsp garam masala 1 tsp grated garlic 1 tsp grated fresh root ginger1 red onion, chopped 4 tsp chopped fresh coriander 50g/1¾oz grated beetroot4 tsp plain flour4 tsp desiccated coconut4 tsp white poppy seedssalt, to taste4 tsp rapeseed oilsalad, to serve 340g/12oz tinned white crabmeat (about 2 tins) 1 tsp red Kashmiri chilli powder 2 tsp garam masala 1 tsp grated garlic 1 tsp grated fresh root ginger 1 red onion, chopped 4 tsp chopped fresh coriander 50g/1¾oz grated beetroot 4 tsp plain flour 4 tsp desiccated coconut 4 tsp white poppy seeds salt, to taste 4 tsp rapeseed oil salad, to serve Method Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands.Add the rapeseed oil to a non-stick pan.Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches.Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad. Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands. Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands. Add the rapeseed oil to a non-stick pan. Add the rapeseed oil to a non-stick pan. Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches. Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches. Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad. Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad."
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} | 1b7b96beed81f3f40f464d260a00382bc3a12bfd32aa2155d227bcb59a992a4b | Gluten-free pizza recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_pizza__71639_16x9.jpg Gluten-free pizza can be simple to make. Once you've got the ingredients, you can have it all the time. The pizza toppings are quite spicy with pepperoni and jalapeños, but if that's not your style, just pick your favourites. Once you’ve mixed the pizza dough there’s no need to knead – just leave it to rise for an hour or so. It won’t look like a traditional pizza dough, but don’t worry – it works! 300g/10½oz gluten-free plain flour1 tbsp ground flaxseed1 x 7g sachet fast-action dried yeast1 tsp xanthan gum1 tsp gluten-free baking powder1 tsp caster sugar½ tsp salt300ml/½ pint warm water2 tbsp olive oil1 tsp wine or cider vinegar 300g/10½oz gluten-free plain flour 1 tbsp ground flaxseed 1 x 7g sachet fast-action dried yeast 1 tsp xanthan gum 1 tsp gluten-free baking powder 1 tsp caster sugar ½ tsp salt 300ml/½ pint warm water 2 tbsp olive oil 1 tsp wine or cider vinegar 125g/4½oz mozzarella4 tbsp passata2 tbsp tomato purée 10 black olives, pitted and halved2 tbsp pickled jalapeño chilli slices, drained16 slices gluten-free pepperoni or other sliced meat4 tbsp roasted red peppers, slicedgood pinch dried oregano2 handfuls rocket leaves or 10 fresh basil leavessalt and freshly ground black pepper 125g/4½oz mozzarella 4 tbsp passata 2 tbsp tomato purée 10 black olives, pitted and halved 2 tbsp pickled jalapeño chilli slices, drained 16 slices gluten-free pepperoni or other sliced meat 4 tbsp roasted red peppers, sliced good pinch dried oregano 2 handfuls rocket leaves or 10 fresh basil leaves salt and freshly ground black pepper Method For the pizza base, tip the flour, flaxseed, yeast, xanthan gum, baking powder, sugar and salt into a large bowl and mix.Add the warm water, oil and vinegar and, using a wooden spoon or rubber spatula, beat well for 1–2 minutes. The mixture will not look like regular pizza dough but more like soft mashed potato at this stage. Cover the bowl with cling film or a clean tea towel and leave in a draught-free place for 1 hour, or until doubled in size.Cover two large baking trays with baking paper and scoop half of the pizza base mixture into the middle of one. Using a rubber spatula or palette knife, spread the mixture into a neat 25cm/10in disc. Repeat with the remaining mixture on the second baking sheet. Set aside for 45 minutes. Preheat the oven to 220–230C/200–210C Fan/Gas 7–8. Place a heavy baking tray on the top shelf of the oven to heat up.Prick one pizza base a few times with a fork. Using the baking paper, slide the base carefully onto the hot baking tray. Cook for 9–10 minutes, or until starting to turn golden at the edges. Remove from the oven and cook the second base in the same way, ensuring the tray is hot before sliding on the second base.Reduce the oven temperature to 200C/180C Fan/Gas 6.Pat the mozzarella dry on kitchen paper and tear into small pieces. In a small bowl, mix together the passata and tomato purée and season with salt and pepper.Spread the tomato mixture over the pizza bases, leaving a 1cm/½in border all around. Scatter over the mozzarella, olives and jalapeños and arrange the pepperoni and strips of roasted red pepper on top. Season with black pepper and a pinch of dried oregano and cook each for 10 minutes, or until the cheese is bubbling and starting to brown.Scatter with rocket or basil and serve immediately. For the pizza base, tip the flour, flaxseed, yeast, xanthan gum, baking powder, sugar and salt into a large bowl and mix. For the pizza base, tip the flour, flaxseed, yeast, xanthan gum, baking powder, sugar and salt into a large bowl and mix. Add the warm water, oil and vinegar and, using a wooden spoon or rubber spatula, beat well for 1–2 minutes. The mixture will not look like regular pizza dough but more like soft mashed potato at this stage. Cover the bowl with cling film or a clean tea towel and leave in a draught-free place for 1 hour, or until doubled in size. Add the warm water, oil and vinegar and, using a wooden spoon or rubber spatula, beat well for 1–2 minutes. The mixture will not look like regular pizza dough but more like soft mashed potato at this stage. Cover the bowl with cling film or a clean tea towel and leave in a draught-free place for 1 hour, or until doubled in size. Cover two large baking trays with baking paper and scoop half of the pizza base mixture into the middle of one. Using a rubber spatula or palette knife, spread the mixture into a neat 25cm/10in disc. Repeat with the remaining mixture on the second baking sheet. Set aside for 45 minutes. Cover two large baking trays with baking paper and scoop half of the pizza base mixture into the middle of one. Using a rubber spatula or palette knife, spread the mixture into a neat 25cm/10in disc. Repeat with the remaining mixture on the second baking sheet. Set aside for 45 minutes. Preheat the oven to 220–230C/200–210C Fan/Gas 7–8. Place a heavy baking tray on the top shelf of the oven to heat up. Preheat the oven to 220–230C/200–210C Fan/Gas 7–8. Place a heavy baking tray on the top shelf of the oven to heat up. Prick one pizza base a few times with a fork. Using the baking paper, slide the base carefully onto the hot baking tray. Cook for 9–10 minutes, or until starting to turn golden at the edges. Remove from the oven and cook the second base in the same way, ensuring the tray is hot before sliding on the second base. Prick one pizza base a few times with a fork. Using the baking paper, slide the base carefully onto the hot baking tray. Cook for 9–10 minutes, or until starting to turn golden at the edges. Remove from the oven and cook the second base in the same way, ensuring the tray is hot before sliding on the second base. Reduce the oven temperature to 200C/180C Fan/Gas 6. Reduce the oven temperature to 200C/180C Fan/Gas 6. Pat the mozzarella dry on kitchen paper and tear into small pieces. In a small bowl, mix together the passata and tomato purée and season with salt and pepper. Pat the mozzarella dry on kitchen paper and tear into small pieces. In a small bowl, mix together the passata and tomato purée and season with salt and pepper. Spread the tomato mixture over the pizza bases, leaving a 1cm/½in border all around. Scatter over the mozzarella, olives and jalapeños and arrange the pepperoni and strips of roasted red pepper on top. Season with black pepper and a pinch of dried oregano and cook each for 10 minutes, or until the cheese is bubbling and starting to brown. Spread the tomato mixture over the pizza bases, leaving a 1cm/½in border all around. Scatter over the mozzarella, olives and jalapeños and arrange the pepperoni and strips of roasted red pepper on top. Season with black pepper and a pinch of dried oregano and cook each for 10 minutes, or until the cheese is bubbling and starting to brown. Scatter with rocket or basil and serve immediately. Scatter with rocket or basil and serve immediately. | {
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"title": "Gluten-free pizza recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_pizza__71639_16x9.jpg Gluten-free pizza can be simple to make. Once you've got the ingredients, you can have it all the time. The pizza toppings are quite spicy with pepperoni and jalapeños, but if that's not your style, just pick your favourites. Once you’ve mixed the pizza dough there’s no need to knead – just leave it to rise for an hour or so. It won’t look like a traditional pizza dough, but don’t worry – it works! 300g/10½oz gluten-free plain flour1 tbsp ground flaxseed1 x 7g sachet fast-action dried yeast1 tsp xanthan gum1 tsp gluten-free baking powder1 tsp caster sugar½ tsp salt300ml/½ pint warm water2 tbsp olive oil1 tsp wine or cider vinegar 300g/10½oz gluten-free plain flour 1 tbsp ground flaxseed 1 x 7g sachet fast-action dried yeast 1 tsp xanthan gum 1 tsp gluten-free baking powder 1 tsp caster sugar ½ tsp salt 300ml/½ pint warm water 2 tbsp olive oil 1 tsp wine or cider vinegar 125g/4½oz mozzarella4 tbsp passata2 tbsp tomato purée 10 black olives, pitted and halved2 tbsp pickled jalapeño chilli slices, drained16 slices gluten-free pepperoni or other sliced meat4 tbsp roasted red peppers, slicedgood pinch dried oregano2 handfuls rocket leaves or 10 fresh basil leavessalt and freshly ground black pepper 125g/4½oz mozzarella 4 tbsp passata 2 tbsp tomato purée 10 black olives, pitted and halved 2 tbsp pickled jalapeño chilli slices, drained 16 slices gluten-free pepperoni or other sliced meat 4 tbsp roasted red peppers, sliced good pinch dried oregano 2 handfuls rocket leaves or 10 fresh basil leaves salt and freshly ground black pepper Method For the pizza base, tip the flour, flaxseed, yeast, xanthan gum, baking powder, sugar and salt into a large bowl and mix.Add the warm water, oil and vinegar and, using a wooden spoon or rubber spatula, beat well for 1–2 minutes. The mixture will not look like regular pizza dough but more like soft mashed potato at this stage. Cover the bowl with cling film or a clean tea towel and leave in a draught-free place for 1 hour, or until doubled in size.Cover two large baking trays with baking paper and scoop half of the pizza base mixture into the middle of one. Using a rubber spatula or palette knife, spread the mixture into a neat 25cm/10in disc. Repeat with the remaining mixture on the second baking sheet. Set aside for 45 minutes. Preheat the oven to 220–230C/200–210C Fan/Gas 7–8. Place a heavy baking tray on the top shelf of the oven to heat up.Prick one pizza base a few times with a fork. Using the baking paper, slide the base carefully onto the hot baking tray. Cook for 9–10 minutes, or until starting to turn golden at the edges. Remove from the oven and cook the second base in the same way, ensuring the tray is hot before sliding on the second base.Reduce the oven temperature to 200C/180C Fan/Gas 6.Pat the mozzarella dry on kitchen paper and tear into small pieces. In a small bowl, mix together the passata and tomato purée and season with salt and pepper.Spread the tomato mixture over the pizza bases, leaving a 1cm/½in border all around. Scatter over the mozzarella, olives and jalapeños and arrange the pepperoni and strips of roasted red pepper on top. Season with black pepper and a pinch of dried oregano and cook each for 10 minutes, or until the cheese is bubbling and starting to brown.Scatter with rocket or basil and serve immediately. For the pizza base, tip the flour, flaxseed, yeast, xanthan gum, baking powder, sugar and salt into a large bowl and mix. For the pizza base, tip the flour, flaxseed, yeast, xanthan gum, baking powder, sugar and salt into a large bowl and mix. Add the warm water, oil and vinegar and, using a wooden spoon or rubber spatula, beat well for 1–2 minutes. The mixture will not look like regular pizza dough but more like soft mashed potato at this stage. Cover the bowl with cling film or a clean tea towel and leave in a draught-free place for 1 hour, or until doubled in size. Add the warm water, oil and vinegar and, using a wooden spoon or rubber spatula, beat well for 1–2 minutes. The mixture will not look like regular pizza dough but more like soft mashed potato at this stage. Cover the bowl with cling film or a clean tea towel and leave in a draught-free place for 1 hour, or until doubled in size. Cover two large baking trays with baking paper and scoop half of the pizza base mixture into the middle of one. Using a rubber spatula or palette knife, spread the mixture into a neat 25cm/10in disc. Repeat with the remaining mixture on the second baking sheet. Set aside for 45 minutes. Cover two large baking trays with baking paper and scoop half of the pizza base mixture into the middle of one. Using a rubber spatula or palette knife, spread the mixture into a neat 25cm/10in disc. Repeat with the remaining mixture on the second baking sheet. Set aside for 45 minutes. Preheat the oven to 220–230C/200–210C Fan/Gas 7–8. Place a heavy baking tray on the top shelf of the oven to heat up. Preheat the oven to 220–230C/200–210C Fan/Gas 7–8. Place a heavy baking tray on the top shelf of the oven to heat up. Prick one pizza base a few times with a fork. Using the baking paper, slide the base carefully onto the hot baking tray. Cook for 9–10 minutes, or until starting to turn golden at the edges. Remove from the oven and cook the second base in the same way, ensuring the tray is hot before sliding on the second base. Prick one pizza base a few times with a fork. Using the baking paper, slide the base carefully onto the hot baking tray. Cook for 9–10 minutes, or until starting to turn golden at the edges. Remove from the oven and cook the second base in the same way, ensuring the tray is hot before sliding on the second base. Reduce the oven temperature to 200C/180C Fan/Gas 6. Reduce the oven temperature to 200C/180C Fan/Gas 6. Pat the mozzarella dry on kitchen paper and tear into small pieces. In a small bowl, mix together the passata and tomato purée and season with salt and pepper. Pat the mozzarella dry on kitchen paper and tear into small pieces. In a small bowl, mix together the passata and tomato purée and season with salt and pepper. Spread the tomato mixture over the pizza bases, leaving a 1cm/½in border all around. Scatter over the mozzarella, olives and jalapeños and arrange the pepperoni and strips of roasted red pepper on top. Season with black pepper and a pinch of dried oregano and cook each for 10 minutes, or until the cheese is bubbling and starting to brown. Spread the tomato mixture over the pizza bases, leaving a 1cm/½in border all around. Scatter over the mozzarella, olives and jalapeños and arrange the pepperoni and strips of roasted red pepper on top. Season with black pepper and a pinch of dried oregano and cook each for 10 minutes, or until the cheese is bubbling and starting to brown. Scatter with rocket or basil and serve immediately. Scatter with rocket or basil and serve immediately."
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} | e1354158e1b411a30f7cece3300ea6d2e1cefc82f37944f297f584333825ee9c | Mediterranean chicken and rice recipe
An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean_chicken_83257_16x9.jpg Try this simple chicken and rice dinner that can be on the table in 20 minutes. A high protein and high fibre midweek winner. Each serving provides 651 kcal, 39.2g protein, 73.8g carbohydrate (of which 7.4g sugars), 24.8g fat (of which 6g saturates), 12.2g fibre and 3.23g salt. drizzle extra virgin olive oil2 large chicken thighs, boneless, skin on, at room temperature (see Recipe Tip)1 garlic clove, crushed250g/9oz baby plum or cherry tomatoes, halved1 large roasted red pepper from a jar, sliced1 tsp smoked paprika 400g tin cannellini beans, drained 150ml/5fl oz hot chicken stock, made with stock cube70g/2½oz large pitted green olives, such as nocellara or gordal1 lemon, sliced250g/9oz packet microwave rice (brown or white) drizzle extra virgin olive oil 2 large chicken thighs, boneless, skin on, at room temperature (see Recipe Tip) 1 garlic clove, crushed 250g/9oz baby plum or cherry tomatoes, halved 1 large roasted red pepper from a jar, sliced 1 tsp smoked paprika 400g tin cannellini beans, drained 150ml/5fl oz hot chicken stock, made with stock cube 70g/2½oz large pitted green olives, such as nocellara or gordal 1 lemon, sliced 250g/9oz packet microwave rice (brown or white) Method Heat a large, lidded frying pan over a high heat, then add a drizzle of oil and fry the chicken thighs skin-side down for 2–3 minutes until crisp. Flip the chicken thighs, add the garlic and tomatoes and fry for a further 2–3 minutes. Remove the chicken and set aside.Add the red pepper and smoked paprika and fry for a minute, then add the cannellini beans, stock and olives. Give everything a good stir then return the chicken skin-side up to the pan. Scatter over the lemon slices (if you’re not a big fan of lemon, add fewer slices to the pan) and put the lid on. Cook with the lid on for 10–15 minutes, giving everything a stir every now and then, until the chicken thighs are cooked through.Two minutes before serving, add the rice to the pan and stir with the vegetables to heat through – or if you prefer, heat the rice in the microwave as per the packet instruction. Serve the rice on plates with the chicken on top. Heat a large, lidded frying pan over a high heat, then add a drizzle of oil and fry the chicken thighs skin-side down for 2–3 minutes until crisp. Heat a large, lidded frying pan over a high heat, then add a drizzle of oil and fry the chicken thighs skin-side down for 2–3 minutes until crisp. Flip the chicken thighs, add the garlic and tomatoes and fry for a further 2–3 minutes. Remove the chicken and set aside. Flip the chicken thighs, add the garlic and tomatoes and fry for a further 2–3 minutes. Remove the chicken and set aside. Add the red pepper and smoked paprika and fry for a minute, then add the cannellini beans, stock and olives. Give everything a good stir then return the chicken skin-side up to the pan. Add the red pepper and smoked paprika and fry for a minute, then add the cannellini beans, stock and olives. Give everything a good stir then return the chicken skin-side up to the pan. Scatter over the lemon slices (if you’re not a big fan of lemon, add fewer slices to the pan) and put the lid on. Cook with the lid on for 10–15 minutes, giving everything a stir every now and then, until the chicken thighs are cooked through. Scatter over the lemon slices (if you’re not a big fan of lemon, add fewer slices to the pan) and put the lid on. Cook with the lid on for 10–15 minutes, giving everything a stir every now and then, until the chicken thighs are cooked through. Two minutes before serving, add the rice to the pan and stir with the vegetables to heat through – or if you prefer, heat the rice in the microwave as per the packet instruction. Two minutes before serving, add the rice to the pan and stir with the vegetables to heat through – or if you prefer, heat the rice in the microwave as per the packet instruction. Serve the rice on plates with the chicken on top. Serve the rice on plates with the chicken on top. Recipe tips If you can’t find skin-on, boneless chicken thighs, this recipe works just as well with skinless, boneless thighs. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mediterranean chicken and rice recipe",
"content": "An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean_chicken_83257_16x9.jpg Try this simple chicken and rice dinner that can be on the table in 20 minutes. A high protein and high fibre midweek winner. Each serving provides 651 kcal, 39.2g protein, 73.8g carbohydrate (of which 7.4g sugars), 24.8g fat (of which 6g saturates), 12.2g fibre and 3.23g salt. drizzle extra virgin olive oil2 large chicken thighs, boneless, skin on, at room temperature (see Recipe Tip)1 garlic clove, crushed250g/9oz baby plum or cherry tomatoes, halved1 large roasted red pepper from a jar, sliced1 tsp smoked paprika 400g tin cannellini beans, drained 150ml/5fl oz hot chicken stock, made with stock cube70g/2½oz large pitted green olives, such as nocellara or gordal1 lemon, sliced250g/9oz packet microwave rice (brown or white) drizzle extra virgin olive oil 2 large chicken thighs, boneless, skin on, at room temperature (see Recipe Tip) 1 garlic clove, crushed 250g/9oz baby plum or cherry tomatoes, halved 1 large roasted red pepper from a jar, sliced 1 tsp smoked paprika 400g tin cannellini beans, drained 150ml/5fl oz hot chicken stock, made with stock cube 70g/2½oz large pitted green olives, such as nocellara or gordal 1 lemon, sliced 250g/9oz packet microwave rice (brown or white) Method Heat a large, lidded frying pan over a high heat, then add a drizzle of oil and fry the chicken thighs skin-side down for 2–3 minutes until crisp. Flip the chicken thighs, add the garlic and tomatoes and fry for a further 2–3 minutes. Remove the chicken and set aside.Add the red pepper and smoked paprika and fry for a minute, then add the cannellini beans, stock and olives. Give everything a good stir then return the chicken skin-side up to the pan. Scatter over the lemon slices (if you’re not a big fan of lemon, add fewer slices to the pan) and put the lid on. Cook with the lid on for 10–15 minutes, giving everything a stir every now and then, until the chicken thighs are cooked through.Two minutes before serving, add the rice to the pan and stir with the vegetables to heat through – or if you prefer, heat the rice in the microwave as per the packet instruction. Serve the rice on plates with the chicken on top. Heat a large, lidded frying pan over a high heat, then add a drizzle of oil and fry the chicken thighs skin-side down for 2–3 minutes until crisp. Heat a large, lidded frying pan over a high heat, then add a drizzle of oil and fry the chicken thighs skin-side down for 2–3 minutes until crisp. Flip the chicken thighs, add the garlic and tomatoes and fry for a further 2–3 minutes. Remove the chicken and set aside. Flip the chicken thighs, add the garlic and tomatoes and fry for a further 2–3 minutes. Remove the chicken and set aside. Add the red pepper and smoked paprika and fry for a minute, then add the cannellini beans, stock and olives. Give everything a good stir then return the chicken skin-side up to the pan. Add the red pepper and smoked paprika and fry for a minute, then add the cannellini beans, stock and olives. Give everything a good stir then return the chicken skin-side up to the pan. Scatter over the lemon slices (if you’re not a big fan of lemon, add fewer slices to the pan) and put the lid on. Cook with the lid on for 10–15 minutes, giving everything a stir every now and then, until the chicken thighs are cooked through. Scatter over the lemon slices (if you’re not a big fan of lemon, add fewer slices to the pan) and put the lid on. Cook with the lid on for 10–15 minutes, giving everything a stir every now and then, until the chicken thighs are cooked through. Two minutes before serving, add the rice to the pan and stir with the vegetables to heat through – or if you prefer, heat the rice in the microwave as per the packet instruction. Two minutes before serving, add the rice to the pan and stir with the vegetables to heat through – or if you prefer, heat the rice in the microwave as per the packet instruction. Serve the rice on plates with the chicken on top. Serve the rice on plates with the chicken on top. Recipe tips If you can’t find skin-on, boneless chicken thighs, this recipe works just as well with skinless, boneless thighs."
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} | 9a790d905c69f5293e32c252e4feafab1687eca07b197074fdaa622e8f4124ab | Hoisin chicken with cashews recipe
An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hoisin_chicken_with_00446_16x9.jpg This recipe was my go-to in lockdown! Great for a quick supper on a warm summer's evening. Place the chicken breasts in the freezer for an hour or so before you start, so they are firmer when you cut them into strips. 3 tbsp hoisin sauce 1 tbsp grated fresh root ginger 1 tsp runny honey ½ lemon, juice only 3 tbsp hoisin sauce 1 tbsp grated fresh root ginger 1 tsp runny honey ½ lemon, juice only 3 boneless chicken breasts, skin removed, cut into long, thin strips 2 tbsp olive oil, plus an extra dash 100g/3½oz cashew nuts small bunch spring onions, slicedsalt and freshly ground black pepperfreshly steamed rice or fresh green salad, to serve 3 boneless chicken breasts, skin removed, cut into long, thin strips 2 tbsp olive oil, plus an extra dash 100g/3½oz cashew nuts small bunch spring onions, sliced salt and freshly ground black pepper freshly steamed rice or fresh green salad, to serve Method To make the marinade, place the hoisin, ginger, honey and lemon juice in a bowl and stir well.Add the chicken strips to the bowl of marinade. Season with salt and pepper and toss to coat in the marinade. Cover and place in the fridge to chill for 30 minutes, or longer if possible.Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside.Wipe the pan clean with kitchen paper, if needed, then add a dash of oil, the cashew nuts and spring onions and fry for 1 minute. Return the chicken and juices to the pan and toss until warmed through. Serve in a bowl with rice or salad on the side. To make the marinade, place the hoisin, ginger, honey and lemon juice in a bowl and stir well. To make the marinade, place the hoisin, ginger, honey and lemon juice in a bowl and stir well. Add the chicken strips to the bowl of marinade. Season with salt and pepper and toss to coat in the marinade. Cover and place in the fridge to chill for 30 minutes, or longer if possible. Add the chicken strips to the bowl of marinade. Season with salt and pepper and toss to coat in the marinade. Cover and place in the fridge to chill for 30 minutes, or longer if possible. Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside. Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside. Wipe the pan clean with kitchen paper, if needed, then add a dash of oil, the cashew nuts and spring onions and fry for 1 minute. Return the chicken and juices to the pan and toss until warmed through. Serve in a bowl with rice or salad on the side. Wipe the pan clean with kitchen paper, if needed, then add a dash of oil, the cashew nuts and spring onions and fry for 1 minute. Return the chicken and juices to the pan and toss until warmed through. Serve in a bowl with rice or salad on the side. Recipe tips Raw marinated chicken freezes well. | {
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"content": "An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hoisin_chicken_with_00446_16x9.jpg This recipe was my go-to in lockdown! Great for a quick supper on a warm summer's evening. Place the chicken breasts in the freezer for an hour or so before you start, so they are firmer when you cut them into strips. 3 tbsp hoisin sauce 1 tbsp grated fresh root ginger 1 tsp runny honey ½ lemon, juice only 3 tbsp hoisin sauce 1 tbsp grated fresh root ginger 1 tsp runny honey ½ lemon, juice only 3 boneless chicken breasts, skin removed, cut into long, thin strips 2 tbsp olive oil, plus an extra dash 100g/3½oz cashew nuts small bunch spring onions, slicedsalt and freshly ground black pepperfreshly steamed rice or fresh green salad, to serve 3 boneless chicken breasts, skin removed, cut into long, thin strips 2 tbsp olive oil, plus an extra dash 100g/3½oz cashew nuts small bunch spring onions, sliced salt and freshly ground black pepper freshly steamed rice or fresh green salad, to serve Method To make the marinade, place the hoisin, ginger, honey and lemon juice in a bowl and stir well.Add the chicken strips to the bowl of marinade. Season with salt and pepper and toss to coat in the marinade. Cover and place in the fridge to chill for 30 minutes, or longer if possible.Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside.Wipe the pan clean with kitchen paper, if needed, then add a dash of oil, the cashew nuts and spring onions and fry for 1 minute. Return the chicken and juices to the pan and toss until warmed through. Serve in a bowl with rice or salad on the side. To make the marinade, place the hoisin, ginger, honey and lemon juice in a bowl and stir well. To make the marinade, place the hoisin, ginger, honey and lemon juice in a bowl and stir well. Add the chicken strips to the bowl of marinade. Season with salt and pepper and toss to coat in the marinade. Cover and place in the fridge to chill for 30 minutes, or longer if possible. Add the chicken strips to the bowl of marinade. Season with salt and pepper and toss to coat in the marinade. Cover and place in the fridge to chill for 30 minutes, or longer if possible. Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside. Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside. Wipe the pan clean with kitchen paper, if needed, then add a dash of oil, the cashew nuts and spring onions and fry for 1 minute. Return the chicken and juices to the pan and toss until warmed through. Serve in a bowl with rice or salad on the side. Wipe the pan clean with kitchen paper, if needed, then add a dash of oil, the cashew nuts and spring onions and fry for 1 minute. Return the chicken and juices to the pan and toss until warmed through. Serve in a bowl with rice or salad on the side. Recipe tips Raw marinated chicken freezes well."
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} | 5aa74defb3b9cc1f0da37e9828383b2043cea83b772c2ebcbdab22cede72f0e8 | Chicken stir-fry recipe
An average of 4.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetablechickenstir_76805_16x9.jpg Everyone has their favourite additions to a basic chicken stir-fry - feel free to adapt the recipe to include yours. Each serving provides 617kcal, 47g protein, 56g carbohydrate (of which 8g sugars), 22g fat (of which 4.5g saturates), 6g fibre and 3.5g salt. 1 tbsp olive oil1 garlic clove, chopped2 chicken thighs, thinly sliced½ red pepper, seeds removed, thinly sliced1 tbsp soy sauce30g/1oz mangetout, green beans or sugar snap peas100ml/3½fl oz chicken stock1 nest of egg noodles, cooked according to the packet instructions 1 tbsp olive oil 1 garlic clove, chopped 2 chicken thighs, thinly sliced ½ red pepper, seeds removed, thinly sliced 1 tbsp soy sauce 30g/1oz mangetout, green beans or sugar snap peas 100ml/3½fl oz chicken stock 1 nest of egg noodles, cooked according to the packet instructions Method Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes.Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is cooked through. Add in the cooked noodles and stir to combine. Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes. Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes. Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is cooked through. Add in the cooked noodles and stir to combine. Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is cooked through. Add in the cooked noodles and stir to combine. Recipe tips The key to a speedy chicken stir-fry is slicing your chicken thinly to make sure it cooks through quickly. | {
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"title": "Chicken stir-fry recipe",
"content": "An average of 4.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetablechickenstir_76805_16x9.jpg Everyone has their favourite additions to a basic chicken stir-fry - feel free to adapt the recipe to include yours. Each serving provides 617kcal, 47g protein, 56g carbohydrate (of which 8g sugars), 22g fat (of which 4.5g saturates), 6g fibre and 3.5g salt. 1 tbsp olive oil1 garlic clove, chopped2 chicken thighs, thinly sliced½ red pepper, seeds removed, thinly sliced1 tbsp soy sauce30g/1oz mangetout, green beans or sugar snap peas100ml/3½fl oz chicken stock1 nest of egg noodles, cooked according to the packet instructions 1 tbsp olive oil 1 garlic clove, chopped 2 chicken thighs, thinly sliced ½ red pepper, seeds removed, thinly sliced 1 tbsp soy sauce 30g/1oz mangetout, green beans or sugar snap peas 100ml/3½fl oz chicken stock 1 nest of egg noodles, cooked according to the packet instructions Method Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes.Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is cooked through. Add in the cooked noodles and stir to combine. Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes. Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes. Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is cooked through. Add in the cooked noodles and stir to combine. Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is cooked through. Add in the cooked noodles and stir to combine. Recipe tips The key to a speedy chicken stir-fry is slicing your chicken thinly to make sure it cooks through quickly."
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} | 0a355c424758283daf32061a94dbbd3dfc3a1621ee359bf5506a266f6012383a | Chicken souvlaki recipe
An average of 4.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_souvlaki_34162_16x9.jpg The mouthwatering smell of souvlaki (a Greek word for ‘skewer’) cooking on an outdoor grill is so evocative of a summer evening in Greece. Here’s how to recreate it at home. 4 skinless chicken breasts, cut into 4cm/1½in pieces3 tbsp olive oil½ tbsp dried oregano½ tsp sweet paprika2 garlic cloves, grated 1 lemon, grated zest and juice onlysea salt and freshly ground black pepper 4 skinless chicken breasts, cut into 4cm/1½in pieces 3 tbsp olive oil ½ tbsp dried oregano ½ tsp sweet paprika 2 garlic cloves, grated 1 lemon, grated zest and juice only sea salt and freshly ground black pepper 125g/4½oz Greek-style yoghurt3 tbsp mayonnaise1 tbsp honey2 tbsp English mustard 125g/4½oz Greek-style yoghurt 3 tbsp mayonnaise 1 tbsp honey 2 tbsp English mustard 4 pitta breads or flatbreads1 onion, finely sliced½ bunch flatleaf parsley, finely choppedsliced tomatoes, shredded white or red cabbage (optional) 4 pitta breads or flatbreads 1 onion, finely sliced ½ bunch flatleaf parsley, finely chopped sliced tomatoes, shredded white or red cabbage (optional) Method Put the chicken in a large bowl and add the olive oil, oregano, paprika, garlic and lemon zest. Season with ½ teaspoon each of sea salt and black pepper. Mix together well, then cover and place in the fridge for a few hours, preferably overnight.Take the chicken out of the fridge 30 minutes before cooking. Preheat the grill to its highest setting. Thread the meat onto four skewers. Place on a baking tray and grill for 15–18 minutes, turning halfway through. While the chicken is cooking, make the mustard sauce. Mix together the yoghurt, mayonnaise, honey and mustard. To serve, spoon the mustard sauce onto the pitta breads and put the chicken on top. Scatter over the sliced onion and chopped parsley and add a good squeeze of lemon juice. Serve immediately, with sliced tomato and shredded cabbage if you like. Put the chicken in a large bowl and add the olive oil, oregano, paprika, garlic and lemon zest. Season with ½ teaspoon each of sea salt and black pepper. Mix together well, then cover and place in the fridge for a few hours, preferably overnight. Put the chicken in a large bowl and add the olive oil, oregano, paprika, garlic and lemon zest. Season with ½ teaspoon each of sea salt and black pepper. Mix together well, then cover and place in the fridge for a few hours, preferably overnight. Take the chicken out of the fridge 30 minutes before cooking. Preheat the grill to its highest setting. Thread the meat onto four skewers. Place on a baking tray and grill for 15–18 minutes, turning halfway through. Take the chicken out of the fridge 30 minutes before cooking. Preheat the grill to its highest setting. Thread the meat onto four skewers. Place on a baking tray and grill for 15–18 minutes, turning halfway through. While the chicken is cooking, make the mustard sauce. Mix together the yoghurt, mayonnaise, honey and mustard. While the chicken is cooking, make the mustard sauce. Mix together the yoghurt, mayonnaise, honey and mustard. To serve, spoon the mustard sauce onto the pitta breads and put the chicken on top. Scatter over the sliced onion and chopped parsley and add a good squeeze of lemon juice. Serve immediately, with sliced tomato and shredded cabbage if you like. To serve, spoon the mustard sauce onto the pitta breads and put the chicken on top. Scatter over the sliced onion and chopped parsley and add a good squeeze of lemon juice. Serve immediately, with sliced tomato and shredded cabbage if you like. | {
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"url": "https://www.bbc.co.uk/food/recipes/chicken_souvlaki_34162",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Chicken souvlaki recipe",
"content": "An average of 4.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_souvlaki_34162_16x9.jpg The mouthwatering smell of souvlaki (a Greek word for ‘skewer’) cooking on an outdoor grill is so evocative of a summer evening in Greece. Here’s how to recreate it at home. 4 skinless chicken breasts, cut into 4cm/1½in pieces3 tbsp olive oil½ tbsp dried oregano½ tsp sweet paprika2 garlic cloves, grated 1 lemon, grated zest and juice onlysea salt and freshly ground black pepper 4 skinless chicken breasts, cut into 4cm/1½in pieces 3 tbsp olive oil ½ tbsp dried oregano ½ tsp sweet paprika 2 garlic cloves, grated 1 lemon, grated zest and juice only sea salt and freshly ground black pepper 125g/4½oz Greek-style yoghurt3 tbsp mayonnaise1 tbsp honey2 tbsp English mustard 125g/4½oz Greek-style yoghurt 3 tbsp mayonnaise 1 tbsp honey 2 tbsp English mustard 4 pitta breads or flatbreads1 onion, finely sliced½ bunch flatleaf parsley, finely choppedsliced tomatoes, shredded white or red cabbage (optional) 4 pitta breads or flatbreads 1 onion, finely sliced ½ bunch flatleaf parsley, finely chopped sliced tomatoes, shredded white or red cabbage (optional) Method Put the chicken in a large bowl and add the olive oil, oregano, paprika, garlic and lemon zest. Season with ½ teaspoon each of sea salt and black pepper. Mix together well, then cover and place in the fridge for a few hours, preferably overnight.Take the chicken out of the fridge 30 minutes before cooking. Preheat the grill to its highest setting. Thread the meat onto four skewers. Place on a baking tray and grill for 15–18 minutes, turning halfway through. While the chicken is cooking, make the mustard sauce. Mix together the yoghurt, mayonnaise, honey and mustard. To serve, spoon the mustard sauce onto the pitta breads and put the chicken on top. Scatter over the sliced onion and chopped parsley and add a good squeeze of lemon juice. Serve immediately, with sliced tomato and shredded cabbage if you like. Put the chicken in a large bowl and add the olive oil, oregano, paprika, garlic and lemon zest. Season with ½ teaspoon each of sea salt and black pepper. Mix together well, then cover and place in the fridge for a few hours, preferably overnight. Put the chicken in a large bowl and add the olive oil, oregano, paprika, garlic and lemon zest. Season with ½ teaspoon each of sea salt and black pepper. Mix together well, then cover and place in the fridge for a few hours, preferably overnight. Take the chicken out of the fridge 30 minutes before cooking. Preheat the grill to its highest setting. Thread the meat onto four skewers. Place on a baking tray and grill for 15–18 minutes, turning halfway through. Take the chicken out of the fridge 30 minutes before cooking. Preheat the grill to its highest setting. Thread the meat onto four skewers. Place on a baking tray and grill for 15–18 minutes, turning halfway through. While the chicken is cooking, make the mustard sauce. Mix together the yoghurt, mayonnaise, honey and mustard. While the chicken is cooking, make the mustard sauce. Mix together the yoghurt, mayonnaise, honey and mustard. To serve, spoon the mustard sauce onto the pitta breads and put the chicken on top. Scatter over the sliced onion and chopped parsley and add a good squeeze of lemon juice. Serve immediately, with sliced tomato and shredded cabbage if you like. To serve, spoon the mustard sauce onto the pitta breads and put the chicken on top. Scatter over the sliced onion and chopped parsley and add a good squeeze of lemon juice. Serve immediately, with sliced tomato and shredded cabbage if you like."
},
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"subdomain": "Recipes"
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} |
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