_id dict | id stringlengths 64 64 | text stringlengths 1.05k 146k | meta dict |
|---|---|---|---|
{
"$oid": "68bad194eb3bdbfd0cc00c0d"
} | ba121e0d49f1ced5134647bc0fe74a72214721de4fa3f95ff70ac0bc1ae9fb1d | Pillow soft vanilla cupcakes recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pillow_soft_vanilli_69706_16x9.jpg These are the perfect vanilla cupcakes – wonderfully moist and soft in texture. Decorate using these Swiss meringue buttercream techniques. 330g/11½oz plain flour, sifted320g/11¼oz caster sugar1½ tbsp baking powderpinch salt175g/6oz unsalted butter, softened3 free-range eggs190ml/7fl oz full-fat milk1½ tsp good quality vanilla extract 330g/11½oz plain flour, sifted 320g/11¼oz caster sugar 1½ tbsp baking powder pinch salt 175g/6oz unsalted butter, softened 3 free-range eggs 190ml/7fl oz full-fat milk 1½ tsp good quality vanilla extract Method Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Top with an icing of your choice. Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Top with an icing of your choice. Top with an icing of your choice. Recipe tips Always scrape down the sides of the bowl before adding more ingredients. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pillow_soft_vanilli_69706",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pillow soft vanilla cupcakes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pillow_soft_vanilli_69706_16x9.jpg These are the perfect vanilla cupcakes – wonderfully moist and soft in texture. Decorate using these Swiss meringue buttercream techniques. 330g/11½oz plain flour, sifted320g/11¼oz caster sugar1½ tbsp baking powderpinch salt175g/6oz unsalted butter, softened3 free-range eggs190ml/7fl oz full-fat milk1½ tsp good quality vanilla extract 330g/11½oz plain flour, sifted 320g/11¼oz caster sugar 1½ tbsp baking powder pinch salt 175g/6oz unsalted butter, softened 3 free-range eggs 190ml/7fl oz full-fat milk 1½ tsp good quality vanilla extract Method Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Top with an icing of your choice. Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Preheat the oven to 200C/180C Fan/Gas 6. Line cupcake tins with 18 cupcake cases. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Place all of the dry ingredients in the bowl of a stand mixer and whisk together. Beat in the butter until it is incorporated. The mixture should appear to be evenly coated and look like a fine crumble mixture – this should take about 2–3 minutes on a medium speed. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Add the eggs and beat, first on medium, then on high, just until incorporated. Add the milk and vanilla and beat, on medium and then on high, for 2–3 minutes until the mixture is smooth, combined and appears a bit lighter in colour. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Fill the cupcake cases two thirds of the way full with the cupcake mixture. Bake for 15–20 minutes or until a toothpick inserted in the centre comes out clean. Top with an icing of your choice. Top with an icing of your choice. Recipe tips Always scrape down the sides of the bowl before adding more ingredients."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad195eb3bdbfd0cc00c0e"
} | 068fd0c64b6d7598ebd8973cad06010c55b5d84add9033892107a247e8d890b7 | Slow cooker cola ham recipe
An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_cola_ham_08734_16x9.jpg This slow cooker ham is cooked in cola until tender before being smothered in a honey and mustard glaze. Using the slow cooker instead of the oven is a great way to save energy, and giving the joint a quick blast under the grill at the end makes the glaze deliciously sticky and golden. 2kg/4lb 8oz unsmoked boneless gammon joint1 onion, roughly chopped2 litre/3½ pints cola50g/1¾oz runny honey1 tbsp wholegrain mustard 2kg/4lb 8oz unsmoked boneless gammon joint 1 onion, roughly chopped 2 litre/3½ pints cola 50g/1¾oz runny honey 1 tbsp wholegrain mustard Method Put the gammon and onion in the bowl of a slow cooker then pour over enough cola to just cover the ham. Put the lid on and cook on high for 7 hours. Carefully remove the gammon from the slow cooker, transfer to a chopping board and discard the onion and cola. Preheat the grill to high. Use a small knife to carefully cut away the top layer of skin, leaving the fat underneath intact, then score diamond shapes all over the fat. Mix the honey and mustard together in a small bowl then brush half of it over the fat on the ham. Cook under the grill for 7–8 minutes, basting with the remaining glaze until golden and sticky. Leave to rest, loosely covered with foil, for 20 minutes before carving and serving. The ham can be stored covered in the fridge for up to 3 days. Put the gammon and onion in the bowl of a slow cooker then pour over enough cola to just cover the ham. Put the lid on and cook on high for 7 hours. Carefully remove the gammon from the slow cooker, transfer to a chopping board and discard the onion and cola. Put the gammon and onion in the bowl of a slow cooker then pour over enough cola to just cover the ham. Put the lid on and cook on high for 7 hours. Carefully remove the gammon from the slow cooker, transfer to a chopping board and discard the onion and cola. Preheat the grill to high. Use a small knife to carefully cut away the top layer of skin, leaving the fat underneath intact, then score diamond shapes all over the fat. Preheat the grill to high. Use a small knife to carefully cut away the top layer of skin, leaving the fat underneath intact, then score diamond shapes all over the fat. Mix the honey and mustard together in a small bowl then brush half of it over the fat on the ham. Cook under the grill for 7–8 minutes, basting with the remaining glaze until golden and sticky. Mix the honey and mustard together in a small bowl then brush half of it over the fat on the ham. Cook under the grill for 7–8 minutes, basting with the remaining glaze until golden and sticky. Leave to rest, loosely covered with foil, for 20 minutes before carving and serving. The ham can be stored covered in the fridge for up to 3 days. Leave to rest, loosely covered with foil, for 20 minutes before carving and serving. The ham can be stored covered in the fridge for up to 3 days. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_cola_ham_08734",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker cola ham 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/slow_cooker_cola_ham_08734_16x9.jpg This slow cooker ham is cooked in cola until tender before being smothered in a honey and mustard glaze. Using the slow cooker instead of the oven is a great way to save energy, and giving the joint a quick blast under the grill at the end makes the glaze deliciously sticky and golden. 2kg/4lb 8oz unsmoked boneless gammon joint1 onion, roughly chopped2 litre/3½ pints cola50g/1¾oz runny honey1 tbsp wholegrain mustard 2kg/4lb 8oz unsmoked boneless gammon joint 1 onion, roughly chopped 2 litre/3½ pints cola 50g/1¾oz runny honey 1 tbsp wholegrain mustard Method Put the gammon and onion in the bowl of a slow cooker then pour over enough cola to just cover the ham. Put the lid on and cook on high for 7 hours. Carefully remove the gammon from the slow cooker, transfer to a chopping board and discard the onion and cola. Preheat the grill to high. Use a small knife to carefully cut away the top layer of skin, leaving the fat underneath intact, then score diamond shapes all over the fat. Mix the honey and mustard together in a small bowl then brush half of it over the fat on the ham. Cook under the grill for 7–8 minutes, basting with the remaining glaze until golden and sticky. Leave to rest, loosely covered with foil, for 20 minutes before carving and serving. The ham can be stored covered in the fridge for up to 3 days. Put the gammon and onion in the bowl of a slow cooker then pour over enough cola to just cover the ham. Put the lid on and cook on high for 7 hours. Carefully remove the gammon from the slow cooker, transfer to a chopping board and discard the onion and cola. Put the gammon and onion in the bowl of a slow cooker then pour over enough cola to just cover the ham. Put the lid on and cook on high for 7 hours. Carefully remove the gammon from the slow cooker, transfer to a chopping board and discard the onion and cola. Preheat the grill to high. Use a small knife to carefully cut away the top layer of skin, leaving the fat underneath intact, then score diamond shapes all over the fat. Preheat the grill to high. Use a small knife to carefully cut away the top layer of skin, leaving the fat underneath intact, then score diamond shapes all over the fat. Mix the honey and mustard together in a small bowl then brush half of it over the fat on the ham. Cook under the grill for 7–8 minutes, basting with the remaining glaze until golden and sticky. Mix the honey and mustard together in a small bowl then brush half of it over the fat on the ham. Cook under the grill for 7–8 minutes, basting with the remaining glaze until golden and sticky. Leave to rest, loosely covered with foil, for 20 minutes before carving and serving. The ham can be stored covered in the fridge for up to 3 days. Leave to rest, loosely covered with foil, for 20 minutes before carving and serving. The ham can be stored covered in the fridge for up to 3 days."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad195eb3bdbfd0cc00c0f"
} | 5257fd182f91e62aadb2821254350dd45f8572c5f39b4d9aed4e0b08c56522e1 | Pork pozole recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_pozole_35821_16x9.jpg Pozole is a stew popular throughout Mexico: its main ingredient is a variety of white corn called cacahuazintle. Pozole is most commonly made with pork, but it can also be made with chicken, seafood or mushrooms. There are three basic types of pozole: white, the most popular; green, made with green tomatillos; and red, made with guajillo and ancho chillies. It’s often cooked in large quantities for celebrations. 2 tbsp vegetable oil900g/2lb boneless pork shoulder, cut into 5cm/2in chunks1 small garlic bulb½ onion, peeled3 plum tomatoes, halved2 tbsp sea salt flakes½ tsp dried oregano5 guajillo chillies, stem and seeds removed1 ancho chilli, stem and seeds removed650g/1lb 7oz (drained weight) precooked pozole maize, rinsed (see Tip) 2 tbsp vegetable oil 900g/2lb boneless pork shoulder, cut into 5cm/2in chunks 1 small garlic bulb ½ onion, peeled 3 plum tomatoes, halved 2 tbsp sea salt flakes ½ tsp dried oregano 5 guajillo chillies, stem and seeds removed 1 ancho chilli, stem and seeds removed 650g/1lb 7oz (drained weight) precooked pozole maize, rinsed (see Tip) 2 handfuls iceberg lettuce, finely shredded½ onion, finely choppeddried chilli flakesdried oregano2 limes, cut into wedges 2 handfuls iceberg lettuce, finely shredded ½ onion, finely chopped dried chilli flakes dried oregano 2 limes, cut into wedges Method Heat the oil in a large casserole (ideally cast iron) over a medium–high heat and brown the pork in batches, removing each browned batch to a large plate.Once all the pork is browned, return it to the casserole and add 2 litres/3½ pints water, the garlic, onion, tomatoes, salt and oregano. Turn up the heat and bring to the boil. Skim off the scum that forms on the surface. Lower the heat and simmer for 1 hour.Add the guajillo and ancho chillies to the broth to rehydrate for 10 minutes.Once they are hydrated, use a slotted spoon to remove them from the broth, along with the tomatoes, onion and garlic. Put three of the cooked garlic cloves (discard the rest) in a blender, along with the chillies, tomatoes, onion and 250ml/9fl oz of the broth from the casserole. Blend until smooth.Strain the sauce through a sieve back into the casserole. Add the pozole maize, stir well and simmer for 30 minutes. Serve garnished with shredded iceberg lettuce, chopped onion, chilli flakes and dried oregano, with lime wedges to squeeze over. Heat the oil in a large casserole (ideally cast iron) over a medium–high heat and brown the pork in batches, removing each browned batch to a large plate. Heat the oil in a large casserole (ideally cast iron) over a medium–high heat and brown the pork in batches, removing each browned batch to a large plate. Once all the pork is browned, return it to the casserole and add 2 litres/3½ pints water, the garlic, onion, tomatoes, salt and oregano. Turn up the heat and bring to the boil. Skim off the scum that forms on the surface. Lower the heat and simmer for 1 hour. Once all the pork is browned, return it to the casserole and add 2 litres/3½ pints water, the garlic, onion, tomatoes, salt and oregano. Turn up the heat and bring to the boil. Skim off the scum that forms on the surface. Lower the heat and simmer for 1 hour. Add the guajillo and ancho chillies to the broth to rehydrate for 10 minutes. Add the guajillo and ancho chillies to the broth to rehydrate for 10 minutes. Once they are hydrated, use a slotted spoon to remove them from the broth, along with the tomatoes, onion and garlic. Once they are hydrated, use a slotted spoon to remove them from the broth, along with the tomatoes, onion and garlic. Put three of the cooked garlic cloves (discard the rest) in a blender, along with the chillies, tomatoes, onion and 250ml/9fl oz of the broth from the casserole. Blend until smooth. Put three of the cooked garlic cloves (discard the rest) in a blender, along with the chillies, tomatoes, onion and 250ml/9fl oz of the broth from the casserole. Blend until smooth. Strain the sauce through a sieve back into the casserole. Add the pozole maize, stir well and simmer for 30 minutes. Strain the sauce through a sieve back into the casserole. Add the pozole maize, stir well and simmer for 30 minutes. Serve garnished with shredded iceberg lettuce, chopped onion, chilli flakes and dried oregano, with lime wedges to squeeze over. Serve garnished with shredded iceberg lettuce, chopped onion, chilli flakes and dried oregano, with lime wedges to squeeze over. Recipe tips Pozole maize or white maize (maiz pozolero or maiz blanco) is available online and from specialist suppliers. It’s more convenient to buy it in tins, but you can also buy dried pozole maize, which needs to be soaked and cooked for several hours. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pork_pozole_35821",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pork pozole recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_pozole_35821_16x9.jpg Pozole is a stew popular throughout Mexico: its main ingredient is a variety of white corn called cacahuazintle. Pozole is most commonly made with pork, but it can also be made with chicken, seafood or mushrooms. There are three basic types of pozole: white, the most popular; green, made with green tomatillos; and red, made with guajillo and ancho chillies. It’s often cooked in large quantities for celebrations. 2 tbsp vegetable oil900g/2lb boneless pork shoulder, cut into 5cm/2in chunks1 small garlic bulb½ onion, peeled3 plum tomatoes, halved2 tbsp sea salt flakes½ tsp dried oregano5 guajillo chillies, stem and seeds removed1 ancho chilli, stem and seeds removed650g/1lb 7oz (drained weight) precooked pozole maize, rinsed (see Tip) 2 tbsp vegetable oil 900g/2lb boneless pork shoulder, cut into 5cm/2in chunks 1 small garlic bulb ½ onion, peeled 3 plum tomatoes, halved 2 tbsp sea salt flakes ½ tsp dried oregano 5 guajillo chillies, stem and seeds removed 1 ancho chilli, stem and seeds removed 650g/1lb 7oz (drained weight) precooked pozole maize, rinsed (see Tip) 2 handfuls iceberg lettuce, finely shredded½ onion, finely choppeddried chilli flakesdried oregano2 limes, cut into wedges 2 handfuls iceberg lettuce, finely shredded ½ onion, finely chopped dried chilli flakes dried oregano 2 limes, cut into wedges Method Heat the oil in a large casserole (ideally cast iron) over a medium–high heat and brown the pork in batches, removing each browned batch to a large plate.Once all the pork is browned, return it to the casserole and add 2 litres/3½ pints water, the garlic, onion, tomatoes, salt and oregano. Turn up the heat and bring to the boil. Skim off the scum that forms on the surface. Lower the heat and simmer for 1 hour.Add the guajillo and ancho chillies to the broth to rehydrate for 10 minutes.Once they are hydrated, use a slotted spoon to remove them from the broth, along with the tomatoes, onion and garlic. Put three of the cooked garlic cloves (discard the rest) in a blender, along with the chillies, tomatoes, onion and 250ml/9fl oz of the broth from the casserole. Blend until smooth.Strain the sauce through a sieve back into the casserole. Add the pozole maize, stir well and simmer for 30 minutes. Serve garnished with shredded iceberg lettuce, chopped onion, chilli flakes and dried oregano, with lime wedges to squeeze over. Heat the oil in a large casserole (ideally cast iron) over a medium–high heat and brown the pork in batches, removing each browned batch to a large plate. Heat the oil in a large casserole (ideally cast iron) over a medium–high heat and brown the pork in batches, removing each browned batch to a large plate. Once all the pork is browned, return it to the casserole and add 2 litres/3½ pints water, the garlic, onion, tomatoes, salt and oregano. Turn up the heat and bring to the boil. Skim off the scum that forms on the surface. Lower the heat and simmer for 1 hour. Once all the pork is browned, return it to the casserole and add 2 litres/3½ pints water, the garlic, onion, tomatoes, salt and oregano. Turn up the heat and bring to the boil. Skim off the scum that forms on the surface. Lower the heat and simmer for 1 hour. Add the guajillo and ancho chillies to the broth to rehydrate for 10 minutes. Add the guajillo and ancho chillies to the broth to rehydrate for 10 minutes. Once they are hydrated, use a slotted spoon to remove them from the broth, along with the tomatoes, onion and garlic. Once they are hydrated, use a slotted spoon to remove them from the broth, along with the tomatoes, onion and garlic. Put three of the cooked garlic cloves (discard the rest) in a blender, along with the chillies, tomatoes, onion and 250ml/9fl oz of the broth from the casserole. Blend until smooth. Put three of the cooked garlic cloves (discard the rest) in a blender, along with the chillies, tomatoes, onion and 250ml/9fl oz of the broth from the casserole. Blend until smooth. Strain the sauce through a sieve back into the casserole. Add the pozole maize, stir well and simmer for 30 minutes. Strain the sauce through a sieve back into the casserole. Add the pozole maize, stir well and simmer for 30 minutes. Serve garnished with shredded iceberg lettuce, chopped onion, chilli flakes and dried oregano, with lime wedges to squeeze over. Serve garnished with shredded iceberg lettuce, chopped onion, chilli flakes and dried oregano, with lime wedges to squeeze over. Recipe tips Pozole maize or white maize (maiz pozolero or maiz blanco) is available online and from specialist suppliers. It’s more convenient to buy it in tins, but you can also buy dried pozole maize, which needs to be soaked and cooked for several hours."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad195eb3bdbfd0cc00c10"
} | 7c4612cbd935ff4b3b95a68e37418a86ba08b6fb60979b61c61f80b930471686 | Momma's meat jambalaya recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mommasmeatjambalaya_76386_16x9.jpg The beauty of this dish is that you can substitute or add whatever you like. It's a great way to use up what's in your kitchen. A simple version of a well-loved dish. 8 tbsp olive oil1 onion, chopped3 mixed peppers, chopped2 tbsp garlic, crushed4 links chorizo sausage, chopped450g/1 lb chicken pieces, on or off the bone2 Scotch Bonnet or other hot chilli peppers, 1 red, 1 yellow, chopped500g/1 lb 1oz easy-cook American-style rice1 tsp chilli powder2 tbsp turmeric2 tbsp Cajun spices2 pints chicken stock or watermixed vegetables, such as carrots, peas, green beans, sprouts, courgettes, chopped (frozen vegetables will suffice)450g/1 lb king prawns or crayfishsalt and freshly ground black pepper 8 tbsp olive oil 1 onion, chopped 3 mixed peppers, chopped 2 tbsp garlic, crushed 4 links chorizo sausage, chopped 450g/1 lb chicken pieces, on or off the bone 2 Scotch Bonnet or other hot chilli peppers, 1 red, 1 yellow, chopped 500g/1 lb 1oz easy-cook American-style rice 1 tsp chilli powder 2 tbsp turmeric 2 tbsp Cajun spices 2 pints chicken stock or water mixed vegetables, such as carrots, peas, green beans, sprouts, courgettes, chopped (frozen vegetables will suffice) 450g/1 lb king prawns or crayfish salt and freshly ground black pepper Method Heat the olive oil in a large pan and add the onion, mixed peppers, garlic, chorizo and chicken pieces. Cook for about ten minutes.Add the chilli peppers. These are very hot so be careful how many you add. When handling them, take care if you have any cuts as they will really hurt.Add the rice and stir well. Add the chilli powder, turmeric and Cajun spices and mix in so the rice is well coated with the flavours.Add the chicken stock or water and bring to a simmer.Add the mixed vegetables and bring to the boil then turn the heat down to a simmer.Once the rice has swollen and is part-cooked, add the prawns or crayfish.Simmer for about 45 minutes to an hour. Taste for seasoning and add salt and freshly ground black pepper and more spices, depending on your personal taste.Serve. Heat the olive oil in a large pan and add the onion, mixed peppers, garlic, chorizo and chicken pieces. Cook for about ten minutes. Heat the olive oil in a large pan and add the onion, mixed peppers, garlic, chorizo and chicken pieces. Cook for about ten minutes. Add the chilli peppers. These are very hot so be careful how many you add. When handling them, take care if you have any cuts as they will really hurt. Add the chilli peppers. These are very hot so be careful how many you add. When handling them, take care if you have any cuts as they will really hurt. Add the rice and stir well. Add the chilli powder, turmeric and Cajun spices and mix in so the rice is well coated with the flavours. Add the rice and stir well. Add the chilli powder, turmeric and Cajun spices and mix in so the rice is well coated with the flavours. Add the chicken stock or water and bring to a simmer. Add the chicken stock or water and bring to a simmer. Add the mixed vegetables and bring to the boil then turn the heat down to a simmer. Add the mixed vegetables and bring to the boil then turn the heat down to a simmer. Once the rice has swollen and is part-cooked, add the prawns or crayfish. Once the rice has swollen and is part-cooked, add the prawns or crayfish. Simmer for about 45 minutes to an hour. Taste for seasoning and add salt and freshly ground black pepper and more spices, depending on your personal taste. Simmer for about 45 minutes to an hour. Taste for seasoning and add salt and freshly ground black pepper and more spices, depending on your personal taste. Serve. Serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mommasmeatjambalaya_76386",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Momma's meat jambalaya recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mommasmeatjambalaya_76386_16x9.jpg The beauty of this dish is that you can substitute or add whatever you like. It's a great way to use up what's in your kitchen. A simple version of a well-loved dish. 8 tbsp olive oil1 onion, chopped3 mixed peppers, chopped2 tbsp garlic, crushed4 links chorizo sausage, chopped450g/1 lb chicken pieces, on or off the bone2 Scotch Bonnet or other hot chilli peppers, 1 red, 1 yellow, chopped500g/1 lb 1oz easy-cook American-style rice1 tsp chilli powder2 tbsp turmeric2 tbsp Cajun spices2 pints chicken stock or watermixed vegetables, such as carrots, peas, green beans, sprouts, courgettes, chopped (frozen vegetables will suffice)450g/1 lb king prawns or crayfishsalt and freshly ground black pepper 8 tbsp olive oil 1 onion, chopped 3 mixed peppers, chopped 2 tbsp garlic, crushed 4 links chorizo sausage, chopped 450g/1 lb chicken pieces, on or off the bone 2 Scotch Bonnet or other hot chilli peppers, 1 red, 1 yellow, chopped 500g/1 lb 1oz easy-cook American-style rice 1 tsp chilli powder 2 tbsp turmeric 2 tbsp Cajun spices 2 pints chicken stock or water mixed vegetables, such as carrots, peas, green beans, sprouts, courgettes, chopped (frozen vegetables will suffice) 450g/1 lb king prawns or crayfish salt and freshly ground black pepper Method Heat the olive oil in a large pan and add the onion, mixed peppers, garlic, chorizo and chicken pieces. Cook for about ten minutes.Add the chilli peppers. These are very hot so be careful how many you add. When handling them, take care if you have any cuts as they will really hurt.Add the rice and stir well. Add the chilli powder, turmeric and Cajun spices and mix in so the rice is well coated with the flavours.Add the chicken stock or water and bring to a simmer.Add the mixed vegetables and bring to the boil then turn the heat down to a simmer.Once the rice has swollen and is part-cooked, add the prawns or crayfish.Simmer for about 45 minutes to an hour. Taste for seasoning and add salt and freshly ground black pepper and more spices, depending on your personal taste.Serve. Heat the olive oil in a large pan and add the onion, mixed peppers, garlic, chorizo and chicken pieces. Cook for about ten minutes. Heat the olive oil in a large pan and add the onion, mixed peppers, garlic, chorizo and chicken pieces. Cook for about ten minutes. Add the chilli peppers. These are very hot so be careful how many you add. When handling them, take care if you have any cuts as they will really hurt. Add the chilli peppers. These are very hot so be careful how many you add. When handling them, take care if you have any cuts as they will really hurt. Add the rice and stir well. Add the chilli powder, turmeric and Cajun spices and mix in so the rice is well coated with the flavours. Add the rice and stir well. Add the chilli powder, turmeric and Cajun spices and mix in so the rice is well coated with the flavours. Add the chicken stock or water and bring to a simmer. Add the chicken stock or water and bring to a simmer. Add the mixed vegetables and bring to the boil then turn the heat down to a simmer. Add the mixed vegetables and bring to the boil then turn the heat down to a simmer. Once the rice has swollen and is part-cooked, add the prawns or crayfish. Once the rice has swollen and is part-cooked, add the prawns or crayfish. Simmer for about 45 minutes to an hour. Taste for seasoning and add salt and freshly ground black pepper and more spices, depending on your personal taste. Simmer for about 45 minutes to an hour. Taste for seasoning and add salt and freshly ground black pepper and more spices, depending on your personal taste. Serve. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad195eb3bdbfd0cc00c11"
} | 2933d05ca6c465558fd708695184d6e387ac5c1c0060da134561168a73310500 | Broccoli and Stilton soup recipe
An average of 4.6 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoliandstiltonso_76390_16x9.jpg Our easy creamy broccoli and Stilton soup recipe with bubbling Stilton croûtons is the perfect antidote to the winter blues. 350g/12oz broccoli, florets and stalks cut into small pieces400ml/14fl oz vegetable stock25g/1oz butter4 spring onions, finely sliced50g/1¾oz Stilton, crumbled, or to taste100ml/3½fl oz double creamsalt and freshly ground black pepperpinch freshly grated nutmeg 350g/12oz broccoli, florets and stalks cut into small pieces 400ml/14fl oz vegetable stock 25g/1oz butter 4 spring onions, finely sliced 50g/1¾oz Stilton, crumbled, or to taste 100ml/3½fl oz double cream salt and freshly ground black pepper pinch freshly grated nutmeg 4 slices French bread100g/3½oz Stilton, sliced 4 slices French bread 100g/3½oz Stilton, sliced Method For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock.Cover the bowl with cling film and place in the microwave. Cook on full power for four minutes, or until tender.Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute.Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton and cream and blend until smooth.Transfer the blended mixture to a pan and bring gently to a simmer.Meanwhile, for the croûtons, toast the French bread under a grill until golden-brown on each side.Top the grilled bread with the slices of Stilton and return to the grill until golden-brown and bubbling.Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.Divide the soup equally among four warm bowls and top each with a Stilton croûton. Serve. For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock. For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock. Cover the bowl with cling film and place in the microwave. Cook on full power for four minutes, or until tender. Cover the bowl with cling film and place in the microwave. Cook on full power for four minutes, or until tender. Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute. Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute. Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton and cream and blend until smooth. Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton and cream and blend until smooth. Transfer the blended mixture to a pan and bring gently to a simmer. Transfer the blended mixture to a pan and bring gently to a simmer. Meanwhile, for the croûtons, toast the French bread under a grill until golden-brown on each side. Meanwhile, for the croûtons, toast the French bread under a grill until golden-brown on each side. Top the grilled bread with the slices of Stilton and return to the grill until golden-brown and bubbling. Top the grilled bread with the slices of Stilton and return to the grill until golden-brown and bubbling. Season the soup with salt, freshly ground black pepper and a pinch of nutmeg. Season the soup with salt, freshly ground black pepper and a pinch of nutmeg. Divide the soup equally among four warm bowls and top each with a Stilton croûton. Serve. Divide the soup equally among four warm bowls and top each with a Stilton croûton. Serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/broccoliandstiltonso_76390",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Broccoli and Stilton soup recipe",
"content": "An average of 4.6 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoliandstiltonso_76390_16x9.jpg Our easy creamy broccoli and Stilton soup recipe with bubbling Stilton croûtons is the perfect antidote to the winter blues. 350g/12oz broccoli, florets and stalks cut into small pieces400ml/14fl oz vegetable stock25g/1oz butter4 spring onions, finely sliced50g/1¾oz Stilton, crumbled, or to taste100ml/3½fl oz double creamsalt and freshly ground black pepperpinch freshly grated nutmeg 350g/12oz broccoli, florets and stalks cut into small pieces 400ml/14fl oz vegetable stock 25g/1oz butter 4 spring onions, finely sliced 50g/1¾oz Stilton, crumbled, or to taste 100ml/3½fl oz double cream salt and freshly ground black pepper pinch freshly grated nutmeg 4 slices French bread100g/3½oz Stilton, sliced 4 slices French bread 100g/3½oz Stilton, sliced Method For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock.Cover the bowl with cling film and place in the microwave. Cook on full power for four minutes, or until tender.Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute.Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton and cream and blend until smooth.Transfer the blended mixture to a pan and bring gently to a simmer.Meanwhile, for the croûtons, toast the French bread under a grill until golden-brown on each side.Top the grilled bread with the slices of Stilton and return to the grill until golden-brown and bubbling.Season the soup with salt, freshly ground black pepper and a pinch of nutmeg.Divide the soup equally among four warm bowls and top each with a Stilton croûton. Serve. For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock. For the soup, place the pieces of broccoli into a glass bowl. Pour over the vegetable stock. Cover the bowl with cling film and place in the microwave. Cook on full power for four minutes, or until tender. Cover the bowl with cling film and place in the microwave. Cook on full power for four minutes, or until tender. Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute. Meanwhile, heat a frying pan until hot then add the butter. When it starts to foam, add the spring onions and cook for one minute. Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton and cream and blend until smooth. Transfer the cooked broccoli and stock to a food processor. Add the fried spring onions, Stilton and cream and blend until smooth. Transfer the blended mixture to a pan and bring gently to a simmer. Transfer the blended mixture to a pan and bring gently to a simmer. Meanwhile, for the croûtons, toast the French bread under a grill until golden-brown on each side. Meanwhile, for the croûtons, toast the French bread under a grill until golden-brown on each side. Top the grilled bread with the slices of Stilton and return to the grill until golden-brown and bubbling. Top the grilled bread with the slices of Stilton and return to the grill until golden-brown and bubbling. Season the soup with salt, freshly ground black pepper and a pinch of nutmeg. Season the soup with salt, freshly ground black pepper and a pinch of nutmeg. Divide the soup equally among four warm bowls and top each with a Stilton croûton. Serve. Divide the soup equally among four warm bowls and top each with a Stilton croûton. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad196eb3bdbfd0cc00c12"
} | 5cbde1a79ec3f3a411ab791e4429583d2c5726be5ae2ad9df404c68f447b4b0d | Spiced pollack and Piadina flatbreads recipe
An average of 5.0 out of 5 stars from 1 rating This is a simple and delicious light meal. Fried white fish of your choice wrapped in Italian flatbread with ginger, fresh greens and a chilli kick. 500g/1lb 2oz plain white flour, plus extra for dusting1 tsp fine sea salt75ml/2½fl oz olive oil250ml/9fl oz warm water 500g/1lb 2oz plain white flour, plus extra for dusting 1 tsp fine sea salt 75ml/2½fl oz olive oil 250ml/9fl oz warm water 90g/3¼oz couscous400g/14oz pollack fillet (or coley, hake, leatherhead jacket or whiting), skinned and cut into 1cm/½in slices1 tsp salt90ml/3fl oz vegetable oil2 garlic cloves, peeled and grated15g/½oz fresh ginger, peeled and grated60g/2¼oz bok choi or salad cabbage, thinly sliced8 spring onions, sliced on the diagonalsmall handful fresh coriander, roughly chopped½ tsp Tabasco or sriracha sauce½ tsp soy sauce 90g/3¼oz couscous 400g/14oz pollack fillet (or coley, hake, leatherhead jacket or whiting), skinned and cut into 1cm/½in slices 1 tsp salt 90ml/3fl oz vegetable oil 2 garlic cloves, peeled and grated 15g/½oz fresh ginger, peeled and grated 60g/2¼oz bok choi or salad cabbage, thinly sliced 8 spring onions, sliced on the diagonal small handful fresh coriander, roughly chopped ½ tsp Tabasco or sriracha sauce ½ tsp soy sauce Method For the flatbreads, sift the flour into a large bowl and add the salt, oil and water. Mix into a dough. If it is too dry to come together add a tablespoon or two more water. Turn onto a lightly floured board (or into a food mixer with a dough hook) and knead for 5-10 minutes until smooth and elastic.Divide the dough into eight pieces and roll into balls. Roll the balls out into 20-23cm/8-9in circles. Preheat a non-stick frying pan on a high heat. Lay a circle of dough in the pan and cook for a minute or so, until it puffs up. Turn over and cook for another minute (it will develop dark ‘spots’). Repeat to cook the rest of the flatbreads. Keep warm.For the spiced pollack, put the couscous in a shallow bowl. Season the fish lightly with salt and turn over in the couscous.Heat the oil in a frying pan, then gently fry the fish for three minutes, turning halfway through. Transfer to a plate, add the garlic and ginger to the pan and fry with the residual couscous for 1-2 minutes. To serve, place the fish in the centre of each flatbread. Sprinkle with the bok choi, then spoon over the garlic, ginger, couscous and oil from the pan. Sprinkle with the spring onions and coriander, and then drizzle over the Tabasco and soy sauce. Fold up the flatbreads and serve two per person. For the flatbreads, sift the flour into a large bowl and add the salt, oil and water. Mix into a dough. If it is too dry to come together add a tablespoon or two more water. Turn onto a lightly floured board (or into a food mixer with a dough hook) and knead for 5-10 minutes until smooth and elastic. For the flatbreads, sift the flour into a large bowl and add the salt, oil and water. Mix into a dough. If it is too dry to come together add a tablespoon or two more water. Turn onto a lightly floured board (or into a food mixer with a dough hook) and knead for 5-10 minutes until smooth and elastic. Divide the dough into eight pieces and roll into balls. Roll the balls out into 20-23cm/8-9in circles. Preheat a non-stick frying pan on a high heat. Lay a circle of dough in the pan and cook for a minute or so, until it puffs up. Turn over and cook for another minute (it will develop dark ‘spots’). Repeat to cook the rest of the flatbreads. Keep warm. Divide the dough into eight pieces and roll into balls. Roll the balls out into 20-23cm/8-9in circles. Preheat a non-stick frying pan on a high heat. Lay a circle of dough in the pan and cook for a minute or so, until it puffs up. Turn over and cook for another minute (it will develop dark ‘spots’). Repeat to cook the rest of the flatbreads. Keep warm. For the spiced pollack, put the couscous in a shallow bowl. Season the fish lightly with salt and turn over in the couscous. For the spiced pollack, put the couscous in a shallow bowl. Season the fish lightly with salt and turn over in the couscous. Heat the oil in a frying pan, then gently fry the fish for three minutes, turning halfway through. Transfer to a plate, add the garlic and ginger to the pan and fry with the residual couscous for 1-2 minutes. Heat the oil in a frying pan, then gently fry the fish for three minutes, turning halfway through. Transfer to a plate, add the garlic and ginger to the pan and fry with the residual couscous for 1-2 minutes. To serve, place the fish in the centre of each flatbread. Sprinkle with the bok choi, then spoon over the garlic, ginger, couscous and oil from the pan. Sprinkle with the spring onions and coriander, and then drizzle over the Tabasco and soy sauce. Fold up the flatbreads and serve two per person. To serve, place the fish in the centre of each flatbread. Sprinkle with the bok choi, then spoon over the garlic, ginger, couscous and oil from the pan. Sprinkle with the spring onions and coriander, and then drizzle over the Tabasco and soy sauce. Fold up the flatbreads and serve two per person. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/hot_pollack_and_piadina_83316",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced pollack and Piadina flatbreads recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This is a simple and delicious light meal. Fried white fish of your choice wrapped in Italian flatbread with ginger, fresh greens and a chilli kick. 500g/1lb 2oz plain white flour, plus extra for dusting1 tsp fine sea salt75ml/2½fl oz olive oil250ml/9fl oz warm water 500g/1lb 2oz plain white flour, plus extra for dusting 1 tsp fine sea salt 75ml/2½fl oz olive oil 250ml/9fl oz warm water 90g/3¼oz couscous400g/14oz pollack fillet (or coley, hake, leatherhead jacket or whiting), skinned and cut into 1cm/½in slices1 tsp salt90ml/3fl oz vegetable oil2 garlic cloves, peeled and grated15g/½oz fresh ginger, peeled and grated60g/2¼oz bok choi or salad cabbage, thinly sliced8 spring onions, sliced on the diagonalsmall handful fresh coriander, roughly chopped½ tsp Tabasco or sriracha sauce½ tsp soy sauce 90g/3¼oz couscous 400g/14oz pollack fillet (or coley, hake, leatherhead jacket or whiting), skinned and cut into 1cm/½in slices 1 tsp salt 90ml/3fl oz vegetable oil 2 garlic cloves, peeled and grated 15g/½oz fresh ginger, peeled and grated 60g/2¼oz bok choi or salad cabbage, thinly sliced 8 spring onions, sliced on the diagonal small handful fresh coriander, roughly chopped ½ tsp Tabasco or sriracha sauce ½ tsp soy sauce Method For the flatbreads, sift the flour into a large bowl and add the salt, oil and water. Mix into a dough. If it is too dry to come together add a tablespoon or two more water. Turn onto a lightly floured board (or into a food mixer with a dough hook) and knead for 5-10 minutes until smooth and elastic.Divide the dough into eight pieces and roll into balls. Roll the balls out into 20-23cm/8-9in circles. Preheat a non-stick frying pan on a high heat. Lay a circle of dough in the pan and cook for a minute or so, until it puffs up. Turn over and cook for another minute (it will develop dark ‘spots’). Repeat to cook the rest of the flatbreads. Keep warm.For the spiced pollack, put the couscous in a shallow bowl. Season the fish lightly with salt and turn over in the couscous.Heat the oil in a frying pan, then gently fry the fish for three minutes, turning halfway through. Transfer to a plate, add the garlic and ginger to the pan and fry with the residual couscous for 1-2 minutes. To serve, place the fish in the centre of each flatbread. Sprinkle with the bok choi, then spoon over the garlic, ginger, couscous and oil from the pan. Sprinkle with the spring onions and coriander, and then drizzle over the Tabasco and soy sauce. Fold up the flatbreads and serve two per person. For the flatbreads, sift the flour into a large bowl and add the salt, oil and water. Mix into a dough. If it is too dry to come together add a tablespoon or two more water. Turn onto a lightly floured board (or into a food mixer with a dough hook) and knead for 5-10 minutes until smooth and elastic. For the flatbreads, sift the flour into a large bowl and add the salt, oil and water. Mix into a dough. If it is too dry to come together add a tablespoon or two more water. Turn onto a lightly floured board (or into a food mixer with a dough hook) and knead for 5-10 minutes until smooth and elastic. Divide the dough into eight pieces and roll into balls. Roll the balls out into 20-23cm/8-9in circles. Preheat a non-stick frying pan on a high heat. Lay a circle of dough in the pan and cook for a minute or so, until it puffs up. Turn over and cook for another minute (it will develop dark ‘spots’). Repeat to cook the rest of the flatbreads. Keep warm. Divide the dough into eight pieces and roll into balls. Roll the balls out into 20-23cm/8-9in circles. Preheat a non-stick frying pan on a high heat. Lay a circle of dough in the pan and cook for a minute or so, until it puffs up. Turn over and cook for another minute (it will develop dark ‘spots’). Repeat to cook the rest of the flatbreads. Keep warm. For the spiced pollack, put the couscous in a shallow bowl. Season the fish lightly with salt and turn over in the couscous. For the spiced pollack, put the couscous in a shallow bowl. Season the fish lightly with salt and turn over in the couscous. Heat the oil in a frying pan, then gently fry the fish for three minutes, turning halfway through. Transfer to a plate, add the garlic and ginger to the pan and fry with the residual couscous for 1-2 minutes. Heat the oil in a frying pan, then gently fry the fish for three minutes, turning halfway through. Transfer to a plate, add the garlic and ginger to the pan and fry with the residual couscous for 1-2 minutes. To serve, place the fish in the centre of each flatbread. Sprinkle with the bok choi, then spoon over the garlic, ginger, couscous and oil from the pan. Sprinkle with the spring onions and coriander, and then drizzle over the Tabasco and soy sauce. Fold up the flatbreads and serve two per person. To serve, place the fish in the centre of each flatbread. Sprinkle with the bok choi, then spoon over the garlic, ginger, couscous and oil from the pan. Sprinkle with the spring onions and coriander, and then drizzle over the Tabasco and soy sauce. Fold up the flatbreads and serve two per person."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad196eb3bdbfd0cc00c13"
} | 2e932285db2856b8dd6a09c57467153a4e9c1ae63a5a2f972a2b8bfa0674a660 | Caesar salad recipe recipe
An average of 5.0 out of 5 stars from 6 ratings Antony Worrall Thompson's classic caesar salad recipe. This caesar salad can be created easily in under 30 minutes. 1 large free-range egg1 large garlic clove, peeled and crushed1 tbsp lime juice2 tsp Worcestershire sauce4-5 anchovy fillets, chopped3 tbsp olive oil, plus a little extra for fryingfreshly ground black pepper2 thick slices of white bread, crusts removed, cubed1 cos lettuce, washed, dried, and torn into pieces25g/1oz parmesan cheese, coarsely grated 1 large free-range egg 1 large garlic clove, peeled and crushed 1 tbsp lime juice 2 tsp Worcestershire sauce 4-5 anchovy fillets, chopped 3 tbsp olive oil, plus a little extra for frying freshly ground black pepper 2 thick slices of white bread, crusts removed, cubed 1 cos lettuce, washed, dried, and torn into pieces 25g/1oz parmesan cheese, coarsely grated Method Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process.Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste.Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper.Place the cos lettuce into a large bowl.To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Toss well and serve at once. Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process. Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process. Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste. Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste. Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper. Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper. Place the cos lettuce into a large bowl. Place the cos lettuce into a large bowl. To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Toss well and serve at once. To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Toss well and serve at once. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/caesarsalad_72154",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Caesar salad recipe recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings Antony Worrall Thompson's classic caesar salad recipe. This caesar salad can be created easily in under 30 minutes. 1 large free-range egg1 large garlic clove, peeled and crushed1 tbsp lime juice2 tsp Worcestershire sauce4-5 anchovy fillets, chopped3 tbsp olive oil, plus a little extra for fryingfreshly ground black pepper2 thick slices of white bread, crusts removed, cubed1 cos lettuce, washed, dried, and torn into pieces25g/1oz parmesan cheese, coarsely grated 1 large free-range egg 1 large garlic clove, peeled and crushed 1 tbsp lime juice 2 tsp Worcestershire sauce 4-5 anchovy fillets, chopped 3 tbsp olive oil, plus a little extra for frying freshly ground black pepper 2 thick slices of white bread, crusts removed, cubed 1 cos lettuce, washed, dried, and torn into pieces 25g/1oz parmesan cheese, coarsely grated Method Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process.Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste.Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper.Place the cos lettuce into a large bowl.To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Toss well and serve at once. Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process. Place the egg in a pan of cold water and bring to the boil. Boil for one minute and then plunge into cold water to stop the cooking process. Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste. Once the egg is cool enough to handle, crack the egg into a food processor and add the garlic, lime juice, Worcestershire sauce, anchovies and oil. Process well and add pepper to taste. Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper. Heat a little olive oil in a frying pan, then fry the bread cubes until crisp and golden-brown, then drain on kitchen paper. Place the cos lettuce into a large bowl. Place the cos lettuce into a large bowl. To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Toss well and serve at once. To serve, pour the dressing over the leaves and add the fried bread cubes and parmesan. Toss well and serve at once."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad196eb3bdbfd0cc00c14"
} | f5b685b88a4824500c6b616b7d4575992bbc798e53e0a6a6a14c4b869e35b00d | Spiced oat cookies recipe
An average of 2.5 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicedoatbiscuits_70435_16x9.jpg At last! A sugar-free cookie! Tender, oaty and gently spiced, you'll never miss the sugar. Each cookie provides 82 kcal, 1g protein, 7g carbohydrate (of which 0.5g sugars), 5.5g fat (of which 1g saturates), 1g fibre and 0.4g salt. 50g/2oz porridge oats75g/3oz wholemeal flour, plus a little extrapinch fine sea salt½ tsp bicarbonate of soda½ tsp ground mixed spice75g/3oz baking spread, plus extra for greasing50g/2oz pear or apple spread/purée 50g/2oz porridge oats 75g/3oz wholemeal flour, plus a little extra pinch fine sea salt ½ tsp bicarbonate of soda ½ tsp ground mixed spice 75g/3oz baking spread, plus extra for greasing 50g/2oz pear or apple spread/purée Method Preheat the oven to 190C/375F/Gas 5 and grease and flour two baking sheets. Mix together the oats, flour, salt, bicarbonate of soda and mixed spice.Cream the margarine in a bowl and beat in the pear and apple spread/purée, a little at a time. Beat in the oat mixture. Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork.Bake the biscuits for 15 minutes or until they are beginning to turn golden. Leave the biscuits on the baking trays until they are cool and firm. Preheat the oven to 190C/375F/Gas 5 and grease and flour two baking sheets. Preheat the oven to 190C/375F/Gas 5 and grease and flour two baking sheets. Mix together the oats, flour, salt, bicarbonate of soda and mixed spice. Mix together the oats, flour, salt, bicarbonate of soda and mixed spice. Cream the margarine in a bowl and beat in the pear and apple spread/purée, a little at a time. Beat in the oat mixture. Cream the margarine in a bowl and beat in the pear and apple spread/purée, a little at a time. Beat in the oat mixture. Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork. Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork. Bake the biscuits for 15 minutes or until they are beginning to turn golden. Leave the biscuits on the baking trays until they are cool and firm. Bake the biscuits for 15 minutes or until they are beginning to turn golden. Leave the biscuits on the baking trays until they are cool and firm. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spicedoatbiscuits_70435",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced oat cookies recipe",
"content": "An average of 2.5 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicedoatbiscuits_70435_16x9.jpg At last! A sugar-free cookie! Tender, oaty and gently spiced, you'll never miss the sugar. Each cookie provides 82 kcal, 1g protein, 7g carbohydrate (of which 0.5g sugars), 5.5g fat (of which 1g saturates), 1g fibre and 0.4g salt. 50g/2oz porridge oats75g/3oz wholemeal flour, plus a little extrapinch fine sea salt½ tsp bicarbonate of soda½ tsp ground mixed spice75g/3oz baking spread, plus extra for greasing50g/2oz pear or apple spread/purée 50g/2oz porridge oats 75g/3oz wholemeal flour, plus a little extra pinch fine sea salt ½ tsp bicarbonate of soda ½ tsp ground mixed spice 75g/3oz baking spread, plus extra for greasing 50g/2oz pear or apple spread/purée Method Preheat the oven to 190C/375F/Gas 5 and grease and flour two baking sheets. Mix together the oats, flour, salt, bicarbonate of soda and mixed spice.Cream the margarine in a bowl and beat in the pear and apple spread/purée, a little at a time. Beat in the oat mixture. Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork.Bake the biscuits for 15 minutes or until they are beginning to turn golden. Leave the biscuits on the baking trays until they are cool and firm. Preheat the oven to 190C/375F/Gas 5 and grease and flour two baking sheets. Preheat the oven to 190C/375F/Gas 5 and grease and flour two baking sheets. Mix together the oats, flour, salt, bicarbonate of soda and mixed spice. Mix together the oats, flour, salt, bicarbonate of soda and mixed spice. Cream the margarine in a bowl and beat in the pear and apple spread/purée, a little at a time. Beat in the oat mixture. Cream the margarine in a bowl and beat in the pear and apple spread/purée, a little at a time. Beat in the oat mixture. Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork. Place walnut sized portions of the mixture on a baking sheet, leaving a space of about 5cm/2in round each one. Flatten them slightly, with a fork. Bake the biscuits for 15 minutes or until they are beginning to turn golden. Leave the biscuits on the baking trays until they are cool and firm. Bake the biscuits for 15 minutes or until they are beginning to turn golden. Leave the biscuits on the baking trays until they are cool and firm."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad196eb3bdbfd0cc00c15"
} | 39b9ebe7a2fd9aba25cfdd9da9f341d178244c232aa1c469e5c5bbf827a9ddc0 | Easy beef Wellington recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beefwellington_2063_16x9.jpg Beef Wellington is the perfect main for a special dinner. Cooking a spectacular dinner for friends and family has never been simpler with shop-bought pastry. 1 fillet of beef, roughly 1.35kg/3lb dash olive oil15g/½oz unsalted butter4 thin shop-bought pancakes 1 pack (roughly 375g) ready rolled, all-butter puff pastry175g/6oz chicken liver pâté1 small free-range egg, beaten 1 fillet of beef, roughly 1.35kg/3lb dash olive oil 15g/½oz unsalted butter 4 thin shop-bought pancakes 1 pack (roughly 375g) ready rolled, all-butter puff pastry 175g/6oz chicken liver pâté 1 small free-range egg, beaten 55g/2oz unsalted butter 150g/5oz shallots, finely diced250g/9oz flat black or shiitake mushrooms, roughly chopped3 tbsp double creamsalt and pepper 55g/2oz unsalted butter 150g/5oz shallots, finely diced 250g/9oz flat black or shiitake mushrooms, roughly chopped 3 tbsp double cream salt and pepper Method Season the beef with salt and pepper on all sides.Heat the oil and butter in a non-stick frying pan, when hot, add the beef and seal until browned on all sides. Remove from the pan and allow to cool completely.To make the mushroom stuffing, heat the butter in the frying pan until foaming. Add the shallots and cook until softened and golden. Add the mushrooms and cook until all the liquid evaporates. Add the cream and season with salt and pepper. Continue to gently heat until the liquid has reduced slightly. Set aside to cool completely.Preheat the oven to 230C/210C Fan/Gas 8.Place two of the pancakes on the rolled out pastry sheet, slightly overlapping. Spread a strip of chicken liver pâté across the centre of the pancakes, to roughly the same width as the beef fillet.Cut three-quarters of the way into the beef, creating a cavity. Fill with the cooled mushroom mixture. Place the beef on top of the pâté and cover with the remaining two pancakes. Fold the pastry over the beef, trim any overlap and neatly fold the ends. Brush the seam with a little water and place seam-side down on a large baking tray. Decorate the top with the extra pastry, if desired, and then brush all over with beaten egg.Bake for 10 minutes, then reduce the heat to 190C/170C Fan/Gas 5 and cook for 20 minutes, until the pastry is golden-brown. Place on a carving board and allow to rest for 5 minutes before carving into thick slices. Season the beef with salt and pepper on all sides. Season the beef with salt and pepper on all sides. Heat the oil and butter in a non-stick frying pan, when hot, add the beef and seal until browned on all sides. Remove from the pan and allow to cool completely. Heat the oil and butter in a non-stick frying pan, when hot, add the beef and seal until browned on all sides. Remove from the pan and allow to cool completely. To make the mushroom stuffing, heat the butter in the frying pan until foaming. Add the shallots and cook until softened and golden. Add the mushrooms and cook until all the liquid evaporates. Add the cream and season with salt and pepper. Continue to gently heat until the liquid has reduced slightly. Set aside to cool completely. To make the mushroom stuffing, heat the butter in the frying pan until foaming. Add the shallots and cook until softened and golden. Add the mushrooms and cook until all the liquid evaporates. Add the cream and season with salt and pepper. Continue to gently heat until the liquid has reduced slightly. Set aside to cool completely. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Place two of the pancakes on the rolled out pastry sheet, slightly overlapping. Spread a strip of chicken liver pâté across the centre of the pancakes, to roughly the same width as the beef fillet. Place two of the pancakes on the rolled out pastry sheet, slightly overlapping. Spread a strip of chicken liver pâté across the centre of the pancakes, to roughly the same width as the beef fillet. Cut three-quarters of the way into the beef, creating a cavity. Fill with the cooled mushroom mixture. Place the beef on top of the pâté and cover with the remaining two pancakes. Fold the pastry over the beef, trim any overlap and neatly fold the ends. Brush the seam with a little water and place seam-side down on a large baking tray. Decorate the top with the extra pastry, if desired, and then brush all over with beaten egg. Cut three-quarters of the way into the beef, creating a cavity. Fill with the cooled mushroom mixture. Place the beef on top of the pâté and cover with the remaining two pancakes. Fold the pastry over the beef, trim any overlap and neatly fold the ends. Brush the seam with a little water and place seam-side down on a large baking tray. Decorate the top with the extra pastry, if desired, and then brush all over with beaten egg. Bake for 10 minutes, then reduce the heat to 190C/170C Fan/Gas 5 and cook for 20 minutes, until the pastry is golden-brown. Bake for 10 minutes, then reduce the heat to 190C/170C Fan/Gas 5 and cook for 20 minutes, until the pastry is golden-brown. Place on a carving board and allow to rest for 5 minutes before carving into thick slices. Place on a carving board and allow to rest for 5 minutes before carving into thick slices. Recipe tips You can serve beef Wellington with your favourite vegetables and a rich gravy. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beefwellington_2063",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy beef Wellington 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/beefwellington_2063_16x9.jpg Beef Wellington is the perfect main for a special dinner. Cooking a spectacular dinner for friends and family has never been simpler with shop-bought pastry. 1 fillet of beef, roughly 1.35kg/3lb dash olive oil15g/½oz unsalted butter4 thin shop-bought pancakes 1 pack (roughly 375g) ready rolled, all-butter puff pastry175g/6oz chicken liver pâté1 small free-range egg, beaten 1 fillet of beef, roughly 1.35kg/3lb dash olive oil 15g/½oz unsalted butter 4 thin shop-bought pancakes 1 pack (roughly 375g) ready rolled, all-butter puff pastry 175g/6oz chicken liver pâté 1 small free-range egg, beaten 55g/2oz unsalted butter 150g/5oz shallots, finely diced250g/9oz flat black or shiitake mushrooms, roughly chopped3 tbsp double creamsalt and pepper 55g/2oz unsalted butter 150g/5oz shallots, finely diced 250g/9oz flat black or shiitake mushrooms, roughly chopped 3 tbsp double cream salt and pepper Method Season the beef with salt and pepper on all sides.Heat the oil and butter in a non-stick frying pan, when hot, add the beef and seal until browned on all sides. Remove from the pan and allow to cool completely.To make the mushroom stuffing, heat the butter in the frying pan until foaming. Add the shallots and cook until softened and golden. Add the mushrooms and cook until all the liquid evaporates. Add the cream and season with salt and pepper. Continue to gently heat until the liquid has reduced slightly. Set aside to cool completely.Preheat the oven to 230C/210C Fan/Gas 8.Place two of the pancakes on the rolled out pastry sheet, slightly overlapping. Spread a strip of chicken liver pâté across the centre of the pancakes, to roughly the same width as the beef fillet.Cut three-quarters of the way into the beef, creating a cavity. Fill with the cooled mushroom mixture. Place the beef on top of the pâté and cover with the remaining two pancakes. Fold the pastry over the beef, trim any overlap and neatly fold the ends. Brush the seam with a little water and place seam-side down on a large baking tray. Decorate the top with the extra pastry, if desired, and then brush all over with beaten egg.Bake for 10 minutes, then reduce the heat to 190C/170C Fan/Gas 5 and cook for 20 minutes, until the pastry is golden-brown. Place on a carving board and allow to rest for 5 minutes before carving into thick slices. Season the beef with salt and pepper on all sides. Season the beef with salt and pepper on all sides. Heat the oil and butter in a non-stick frying pan, when hot, add the beef and seal until browned on all sides. Remove from the pan and allow to cool completely. Heat the oil and butter in a non-stick frying pan, when hot, add the beef and seal until browned on all sides. Remove from the pan and allow to cool completely. To make the mushroom stuffing, heat the butter in the frying pan until foaming. Add the shallots and cook until softened and golden. Add the mushrooms and cook until all the liquid evaporates. Add the cream and season with salt and pepper. Continue to gently heat until the liquid has reduced slightly. Set aside to cool completely. To make the mushroom stuffing, heat the butter in the frying pan until foaming. Add the shallots and cook until softened and golden. Add the mushrooms and cook until all the liquid evaporates. Add the cream and season with salt and pepper. Continue to gently heat until the liquid has reduced slightly. Set aside to cool completely. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Place two of the pancakes on the rolled out pastry sheet, slightly overlapping. Spread a strip of chicken liver pâté across the centre of the pancakes, to roughly the same width as the beef fillet. Place two of the pancakes on the rolled out pastry sheet, slightly overlapping. Spread a strip of chicken liver pâté across the centre of the pancakes, to roughly the same width as the beef fillet. Cut three-quarters of the way into the beef, creating a cavity. Fill with the cooled mushroom mixture. Place the beef on top of the pâté and cover with the remaining two pancakes. Fold the pastry over the beef, trim any overlap and neatly fold the ends. Brush the seam with a little water and place seam-side down on a large baking tray. Decorate the top with the extra pastry, if desired, and then brush all over with beaten egg. Cut three-quarters of the way into the beef, creating a cavity. Fill with the cooled mushroom mixture. Place the beef on top of the pâté and cover with the remaining two pancakes. Fold the pastry over the beef, trim any overlap and neatly fold the ends. Brush the seam with a little water and place seam-side down on a large baking tray. Decorate the top with the extra pastry, if desired, and then brush all over with beaten egg. Bake for 10 minutes, then reduce the heat to 190C/170C Fan/Gas 5 and cook for 20 minutes, until the pastry is golden-brown. Bake for 10 minutes, then reduce the heat to 190C/170C Fan/Gas 5 and cook for 20 minutes, until the pastry is golden-brown. Place on a carving board and allow to rest for 5 minutes before carving into thick slices. Place on a carving board and allow to rest for 5 minutes before carving into thick slices. Recipe tips You can serve beef Wellington with your favourite vegetables and a rich gravy."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad196eb3bdbfd0cc00c16"
} | 3a0f3749398111125ba2a38317a2bc1f556b866dc574add76f60c1b8e3b6a4bb | Crispy potato skins recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispypotatoskins_72318_16x9.jpg These crispy potato skins make a great alternative to crisps for scooping up dips - and they're more filling. 6 unpeeled potatoes, each about 100g/3½oz3 tbsp olive oil1 tbsp finely chopped fresh rosemarysalt freshly ground black pepper 6 unpeeled potatoes, each about 100g/3½oz 3 tbsp olive oil 1 tbsp finely chopped fresh rosemary salt freshly ground black pepper Method Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool.Cut each potato in half lengthways and then into quarters. Scoop out the flesh, retaining for another use such as mash, and leaving a layer of potato at least 5mm/½in thick on the skin. Brush all over with the remaining oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin.Season generously and sprinkle over the rosemary. Bake for 30 minutes, turning half way through, until crisp and golden brown. Serve hot. Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool. Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool. Cut each potato in half lengthways and then into quarters. Scoop out the flesh, retaining for another use such as mash, and leaving a layer of potato at least 5mm/½in thick on the skin. Cut each potato in half lengthways and then into quarters. Scoop out the flesh, retaining for another use such as mash, and leaving a layer of potato at least 5mm/½in thick on the skin. Brush all over with the remaining oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin. Brush all over with the remaining oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin. Season generously and sprinkle over the rosemary. Season generously and sprinkle over the rosemary. Bake for 30 minutes, turning half way through, until crisp and golden brown. Serve hot. Bake for 30 minutes, turning half way through, until crisp and golden brown. Serve hot. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crispypotatoskins_72318",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crispy potato skins 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/crispypotatoskins_72318_16x9.jpg These crispy potato skins make a great alternative to crisps for scooping up dips - and they're more filling. 6 unpeeled potatoes, each about 100g/3½oz3 tbsp olive oil1 tbsp finely chopped fresh rosemarysalt freshly ground black pepper 6 unpeeled potatoes, each about 100g/3½oz 3 tbsp olive oil 1 tbsp finely chopped fresh rosemary salt freshly ground black pepper Method Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool.Cut each potato in half lengthways and then into quarters. Scoop out the flesh, retaining for another use such as mash, and leaving a layer of potato at least 5mm/½in thick on the skin. Brush all over with the remaining oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin.Season generously and sprinkle over the rosemary. Bake for 30 minutes, turning half way through, until crisp and golden brown. Serve hot. Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool. Preheat the oven to 200C/392F/Gas 6. Prick each potato all over and rub with a little of the oil. Place them directly on the oven shelf and bake for 40-45 minutes until they feel slightly soft when squeezed, then leave to cool. Cut each potato in half lengthways and then into quarters. Scoop out the flesh, retaining for another use such as mash, and leaving a layer of potato at least 5mm/½in thick on the skin. Cut each potato in half lengthways and then into quarters. Scoop out the flesh, retaining for another use such as mash, and leaving a layer of potato at least 5mm/½in thick on the skin. Brush all over with the remaining oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin. Brush all over with the remaining oil and arrange in a single layer, skin-side down, on a wire rack set on a roasting tin. Season generously and sprinkle over the rosemary. Season generously and sprinkle over the rosemary. Bake for 30 minutes, turning half way through, until crisp and golden brown. Serve hot. Bake for 30 minutes, turning half way through, until crisp and golden brown. Serve hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad197eb3bdbfd0cc00c17"
} | 3473a3dd7f36be05dd217ea305e1c252d8351feadfcf7d36a59c138ebf3929b5 | Rum butter recipe
An average of 3.0 out of 5 stars from 1 rating If you prefer rum instead of brandy, try a dollop of this on your mince pies. By Antony Worrall Thompson From Saturday Kitchen Shopping list Ingredients 300g/10½oz unsalted butter, softened250g/9oz icing sugar250g/9oz soft dark brown sugar1 tbsp warm water125ml/4fl oz rum 300g/10½oz unsalted butter, softened 250g/9oz icing sugar 250g/9oz soft dark brown sugar 1 tbsp warm water 125ml/4fl oz rum Method Beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy, then refrigerate. Beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy, then refrigerate. Beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy, then refrigerate. Related recipes Delia's any kind of cheese sauce. By Delia Smith butter recipes (4901) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/anykindofcheesesauce_70007_16x9.jpg Sachertorte. By Mary Berry butter recipes (4901) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sachertorte_59630_16x9.jpg Pork chops with celeriac mash and apple and ale gravy. By Oliver Rowe butter recipes (4901) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/amershamporkchopswit_80661_16x9.jpg | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rumbutter_70905",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rum butter recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating If you prefer rum instead of brandy, try a dollop of this on your mince pies. By Antony Worrall Thompson From Saturday Kitchen Shopping list Ingredients 300g/10½oz unsalted butter, softened250g/9oz icing sugar250g/9oz soft dark brown sugar1 tbsp warm water125ml/4fl oz rum 300g/10½oz unsalted butter, softened 250g/9oz icing sugar 250g/9oz soft dark brown sugar 1 tbsp warm water 125ml/4fl oz rum Method Beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy, then refrigerate. Beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy, then refrigerate. Beat the unsalted butter, icing sugar, brown sugar, water and brandy together until creamy, then refrigerate. Related recipes Delia's any kind of cheese sauce. By Delia Smith butter recipes (4901) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/anykindofcheesesauce_70007_16x9.jpg Sachertorte. By Mary Berry butter recipes (4901) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sachertorte_59630_16x9.jpg Pork chops with celeriac mash and apple and ale gravy. By Oliver Rowe butter recipes (4901) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/amershamporkchopswit_80661_16x9.jpg"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad197eb3bdbfd0cc00c18"
} | 1b45a6070f1509716683bdbc48cbd615ef69c8298f5eba26c20b3fc3c07a6803 | French toast with ham and cheddar recipe
An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheddarandhameggybre_72058_16x9.jpg It might not be for everyday, but when you need a proper breakfast this will really hit the spot. As it's all cooked in one pan, it's a good recipe for camping too. 2 eggs115ml/4¼fl oz milksea saltfreshly ground black pepper2 slices white bread (3cm/1.25in thick)1 tsp Dijon mustard2 slices ham, trimmed to fit bread2 slices cheddar 1 tbsp olive oil 2 eggs 115ml/4¼fl oz milk sea salt freshly ground black pepper 2 slices white bread (3cm/1.25in thick) 1 tsp Dijon mustard 2 slices ham, trimmed to fit bread 2 slices cheddar 1 tbsp olive oil Method Preheat oven to 180C/350F/Gas 4.Place eggs, milk, salt and pepper into a large bowl. Whisk to combine.With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket. Ensure that you leave 1cm/0.5in around the edges.Spread the mustard on one side of the pocket and place a slice of ham and cheese inside.Put the pockets into a shallow dish. Pour over the egg mixture and leave for five minutes, turning once.Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan.Put the bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute.Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted. Preheat oven to 180C/350F/Gas 4. Preheat oven to 180C/350F/Gas 4. Place eggs, milk, salt and pepper into a large bowl. Whisk to combine. Place eggs, milk, salt and pepper into a large bowl. Whisk to combine. With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket. Ensure that you leave 1cm/0.5in around the edges. With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket. Ensure that you leave 1cm/0.5in around the edges. Spread the mustard on one side of the pocket and place a slice of ham and cheese inside. Spread the mustard on one side of the pocket and place a slice of ham and cheese inside. Put the pockets into a shallow dish. Pour over the egg mixture and leave for five minutes, turning once. Put the pockets into a shallow dish. Pour over the egg mixture and leave for five minutes, turning once. Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan. Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan. Put the bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute. Put the bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute. Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted. Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted. Recipe tips You can swap the ham for a few fried mushrooms if you'd rather go meat-free. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cheddarandhameggybre_72058",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "French toast with ham and cheddar recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheddarandhameggybre_72058_16x9.jpg It might not be for everyday, but when you need a proper breakfast this will really hit the spot. As it's all cooked in one pan, it's a good recipe for camping too. 2 eggs115ml/4¼fl oz milksea saltfreshly ground black pepper2 slices white bread (3cm/1.25in thick)1 tsp Dijon mustard2 slices ham, trimmed to fit bread2 slices cheddar 1 tbsp olive oil 2 eggs 115ml/4¼fl oz milk sea salt freshly ground black pepper 2 slices white bread (3cm/1.25in thick) 1 tsp Dijon mustard 2 slices ham, trimmed to fit bread 2 slices cheddar 1 tbsp olive oil Method Preheat oven to 180C/350F/Gas 4.Place eggs, milk, salt and pepper into a large bowl. Whisk to combine.With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket. Ensure that you leave 1cm/0.5in around the edges.Spread the mustard on one side of the pocket and place a slice of ham and cheese inside.Put the pockets into a shallow dish. Pour over the egg mixture and leave for five minutes, turning once.Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan.Put the bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute.Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted. Preheat oven to 180C/350F/Gas 4. Preheat oven to 180C/350F/Gas 4. Place eggs, milk, salt and pepper into a large bowl. Whisk to combine. Place eggs, milk, salt and pepper into a large bowl. Whisk to combine. With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket. Ensure that you leave 1cm/0.5in around the edges. With a sharp, thin-bladed knife, carefully slit open one side of each slice of bread to form a pocket. Ensure that you leave 1cm/0.5in around the edges. Spread the mustard on one side of the pocket and place a slice of ham and cheese inside. Spread the mustard on one side of the pocket and place a slice of ham and cheese inside. Put the pockets into a shallow dish. Pour over the egg mixture and leave for five minutes, turning once. Put the pockets into a shallow dish. Pour over the egg mixture and leave for five minutes, turning once. Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan. Heat a non-stick frying pan over a medium-high heat, add half of the olive oil and swirl to coat the base of the pan. Put the bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute. Put the bread pocket into the pan and cook on one side for about two minutes until golden brown. Turn and cook for another minute. Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted. Remove from the pan and place on a baking tray. Put in the oven and cook for ten minutes, or until the filling has melted. Recipe tips You can swap the ham for a few fried mushrooms if you'd rather go meat-free."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad197eb3bdbfd0cc00c19"
} | 7d5091c8e8df3f3cfcfa667c11ddd128d660e33646dee573621e8487b16809bc | Hasselback potatoes with Parmesan recipe
An average of 5.0 out of 5 stars from 4 ratings Lemon-pepper, breadcrumbs and Parmesan make these simple hasselback potatoes something special. Wonderful with chicken. 6 medium roasting potatoes 3 tbsp butter, melted lemon-pepper and salt to taste large handful Parmesan (or a similar vegetarian hard cheese), grated 2 tbsp dry breadcrumbs 6 medium roasting potatoes 3 tbsp butter, melted lemon-pepper and salt to taste large handful Parmesan (or a similar vegetarian hard cheese), grated 2 tbsp dry breadcrumbs Method Preheat the oven to 220C/430F/Gas 7.Either peel the potatoes or leave the peel on and scrub well. Make small slices ¾ of the way through each potato, all along it (if the potato is placed in a large spoon the edges of the spoon will prevent you from slicing clear through the potato). Place potatoes in a greased baking dish. Brush surface of the potato with melted butter, sprinkle with salt and pepper. Bake in the oven for 45 minutes. Remove from the oven and sprinkle with parmesan cheese and breadcrumbs. Return to the oven and continue baking for 15 minutes or until potatoes are tender and crust is slightly browned. Serve immediately. Preheat the oven to 220C/430F/Gas 7. Preheat the oven to 220C/430F/Gas 7. Either peel the potatoes or leave the peel on and scrub well. Either peel the potatoes or leave the peel on and scrub well. Make small slices ¾ of the way through each potato, all along it (if the potato is placed in a large spoon the edges of the spoon will prevent you from slicing clear through the potato). Make small slices ¾ of the way through each potato, all along it (if the potato is placed in a large spoon the edges of the spoon will prevent you from slicing clear through the potato). Place potatoes in a greased baking dish. Brush surface of the potato with melted butter, sprinkle with salt and pepper. Place potatoes in a greased baking dish. Brush surface of the potato with melted butter, sprinkle with salt and pepper. Bake in the oven for 45 minutes. Bake in the oven for 45 minutes. Remove from the oven and sprinkle with parmesan cheese and breadcrumbs. Remove from the oven and sprinkle with parmesan cheese and breadcrumbs. Return to the oven and continue baking for 15 minutes or until potatoes are tender and crust is slightly browned. Serve immediately. Return to the oven and continue baking for 15 minutes or until potatoes are tender and crust is slightly browned. Serve immediately. Recipe tips Lemon-pepper can be bought online or made at home. It's a mix of crushed black peppercorns and dried lemon zest. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/hasselbackpotatoes_72995",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hasselback potatoes with Parmesan recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Lemon-pepper, breadcrumbs and Parmesan make these simple hasselback potatoes something special. Wonderful with chicken. 6 medium roasting potatoes 3 tbsp butter, melted lemon-pepper and salt to taste large handful Parmesan (or a similar vegetarian hard cheese), grated 2 tbsp dry breadcrumbs 6 medium roasting potatoes 3 tbsp butter, melted lemon-pepper and salt to taste large handful Parmesan (or a similar vegetarian hard cheese), grated 2 tbsp dry breadcrumbs Method Preheat the oven to 220C/430F/Gas 7.Either peel the potatoes or leave the peel on and scrub well. Make small slices ¾ of the way through each potato, all along it (if the potato is placed in a large spoon the edges of the spoon will prevent you from slicing clear through the potato). Place potatoes in a greased baking dish. Brush surface of the potato with melted butter, sprinkle with salt and pepper. Bake in the oven for 45 minutes. Remove from the oven and sprinkle with parmesan cheese and breadcrumbs. Return to the oven and continue baking for 15 minutes or until potatoes are tender and crust is slightly browned. Serve immediately. Preheat the oven to 220C/430F/Gas 7. Preheat the oven to 220C/430F/Gas 7. Either peel the potatoes or leave the peel on and scrub well. Either peel the potatoes or leave the peel on and scrub well. Make small slices ¾ of the way through each potato, all along it (if the potato is placed in a large spoon the edges of the spoon will prevent you from slicing clear through the potato). Make small slices ¾ of the way through each potato, all along it (if the potato is placed in a large spoon the edges of the spoon will prevent you from slicing clear through the potato). Place potatoes in a greased baking dish. Brush surface of the potato with melted butter, sprinkle with salt and pepper. Place potatoes in a greased baking dish. Brush surface of the potato with melted butter, sprinkle with salt and pepper. Bake in the oven for 45 minutes. Bake in the oven for 45 minutes. Remove from the oven and sprinkle with parmesan cheese and breadcrumbs. Remove from the oven and sprinkle with parmesan cheese and breadcrumbs. Return to the oven and continue baking for 15 minutes or until potatoes are tender and crust is slightly browned. Serve immediately. Return to the oven and continue baking for 15 minutes or until potatoes are tender and crust is slightly browned. Serve immediately. Recipe tips Lemon-pepper can be bought online or made at home. It's a mix of crushed black peppercorns and dried lemon zest."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad198eb3bdbfd0cc00c1a"
} | 2356226f077093b9c645c84666e2f30b959c60b3809884f0ea1f7986fa16f680 | Poached chicken with coronation sauce recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coronationchicken_72328_16x9.jpg This retro chicken is delicious in sandwiches and perfect for picnics and street parties. 1.5kg/4lb free-range chicken4 spring onions, sliced6 garlic cloves, peeled, left whole1 tbsp sea salt10 whole black peppercorns 1.5kg/4lb free-range chicken 4 spring onions, sliced 6 garlic cloves, peeled, left whole 1 tbsp sea salt 10 whole black peppercorns 1 tbsp vegetable oil1 onion, chopped1 tbsp curry powder1 tbsp tomato purée85ml/3fl oz red wine150ml/¼pint water1 bay leafsalt and freshly ground black peppercaster sugar2 slices lemonsqueeze of lemon juice425ml/15fl oz good-quality mayonnaise 2 tbsp apricot purée (made by blending 4-5 stoned, dried apricots with 3 tbsp water)3 tbsp whipped cream 1 tbsp vegetable oil 1 onion, chopped 1 tbsp curry powder 1 tbsp tomato purée 85ml/3fl oz red wine 150ml/¼pint water 1 bay leaf salt and freshly ground black pepper caster sugar 2 slices lemon squeeze of lemon juice 425ml/15fl oz good-quality mayonnaise 2 tbsp apricot purée (made by blending 4-5 stoned, dried apricots with 3 tbsp water) 3 tbsp whipped cream 1 tbsp roughly chopped corianderrice, cooked according to packet instructions 1 tbsp roughly chopped coriander rice, cooked according to packet instructions Method Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the spring onions, garlic, salt and peppercorns. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces.Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, wine, water and bay leaf. Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool.Gradually fold in the mayonnaise and apricot purée, to taste. Add more lemon juice, as necessary.Fold in the whipped cream.To serve, arrange the portioned chicken on a large platter, pour the sauce over the top, sprinkle with the coriander and serve immediately, with rice. Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the spring onions, garlic, salt and peppercorns. Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the spring onions, garlic, salt and peppercorns. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces. Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, wine, water and bay leaf. Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, wine, water and bay leaf. Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool. Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool. Gradually fold in the mayonnaise and apricot purée, to taste. Add more lemon juice, as necessary. Gradually fold in the mayonnaise and apricot purée, to taste. Add more lemon juice, as necessary. Fold in the whipped cream. Fold in the whipped cream. To serve, arrange the portioned chicken on a large platter, pour the sauce over the top, sprinkle with the coriander and serve immediately, with rice. To serve, arrange the portioned chicken on a large platter, pour the sauce over the top, sprinkle with the coriander and serve immediately, with rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/coronationchicken_72328",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Poached chicken with coronation sauce 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/coronationchicken_72328_16x9.jpg This retro chicken is delicious in sandwiches and perfect for picnics and street parties. 1.5kg/4lb free-range chicken4 spring onions, sliced6 garlic cloves, peeled, left whole1 tbsp sea salt10 whole black peppercorns 1.5kg/4lb free-range chicken 4 spring onions, sliced 6 garlic cloves, peeled, left whole 1 tbsp sea salt 10 whole black peppercorns 1 tbsp vegetable oil1 onion, chopped1 tbsp curry powder1 tbsp tomato purée85ml/3fl oz red wine150ml/¼pint water1 bay leafsalt and freshly ground black peppercaster sugar2 slices lemonsqueeze of lemon juice425ml/15fl oz good-quality mayonnaise 2 tbsp apricot purée (made by blending 4-5 stoned, dried apricots with 3 tbsp water)3 tbsp whipped cream 1 tbsp vegetable oil 1 onion, chopped 1 tbsp curry powder 1 tbsp tomato purée 85ml/3fl oz red wine 150ml/¼pint water 1 bay leaf salt and freshly ground black pepper caster sugar 2 slices lemon squeeze of lemon juice 425ml/15fl oz good-quality mayonnaise 2 tbsp apricot purée (made by blending 4-5 stoned, dried apricots with 3 tbsp water) 3 tbsp whipped cream 1 tbsp roughly chopped corianderrice, cooked according to packet instructions 1 tbsp roughly chopped coriander rice, cooked according to packet instructions Method Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the spring onions, garlic, salt and peppercorns. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces.Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, wine, water and bay leaf. Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool.Gradually fold in the mayonnaise and apricot purée, to taste. Add more lemon juice, as necessary.Fold in the whipped cream.To serve, arrange the portioned chicken on a large platter, pour the sauce over the top, sprinkle with the coriander and serve immediately, with rice. Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the spring onions, garlic, salt and peppercorns. Place the chicken into a saucepan with a tight-fitting lid, cover with water and add the spring onions, garlic, salt and peppercorns. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces. Bring to the boil and simmer for 30 minutes, turning the chicken once during the cooking process. Cover with a lid and switch off the heat. Leave for one hour, then remove the chicken, allow to cool completely, and tear the chicken from the bones into rough pieces. Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, wine, water and bay leaf. Meanwhile, for the sauce, heat the oil in a pan over a medium heat. Add the onion and cook gently for 3-4 minutes. Add the curry powder and cook for a further two minutes, stirring well. Add the tomato purée, wine, water and bay leaf. Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool. Bring the mixture to the boil. Season with salt and freshly ground black pepper, then add the sugar, lemon slices and lemon juice, to taste. Reduce the heat until the mixture is simmering and simmer, uncovered, for 5-10 minutes. Strain the sauce through a fine meshed sieve and set aside to cool. Gradually fold in the mayonnaise and apricot purée, to taste. Add more lemon juice, as necessary. Gradually fold in the mayonnaise and apricot purée, to taste. Add more lemon juice, as necessary. Fold in the whipped cream. Fold in the whipped cream. To serve, arrange the portioned chicken on a large platter, pour the sauce over the top, sprinkle with the coriander and serve immediately, with rice. To serve, arrange the portioned chicken on a large platter, pour the sauce over the top, sprinkle with the coriander and serve immediately, with rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad199eb3bdbfd0cc00c1b"
} | 9f28350fd4c9688ff42d7c7f538ec0cfd08df48f06bd040559c7c8aab9adf274 | Sweet potato fries recipe
An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetpotatochipswith_84745_16x9.jpg Oven baked sweet potato fries are so good for you, we can hardly call them fries. Baked with a spicy coating these crisp fries go with everything. 2 large sweet potatoes, peeled, cut into fries1 tsp vegetable oilsalt, for sprinkling1 tsp smoked paprika (optional)½ garlic granules 2 large sweet potatoes, peeled, cut into fries 1 tsp vegetable oil salt, for sprinkling 1 tsp smoked paprika (optional) ½ garlic granules Method Preheat the oven to 220C/200C fan/Gas 7.Place the fries onto a baking tray. Drizzle with oil and sprinkle with salt, smoked paprika and garlic granules, tossing to coat. Spread the fries out in a single layer and bake for 15–20 minutes, or until golden and crisp. Remove the fries from the oven and check the seasoning. Serve immediately. Preheat the oven to 220C/200C fan/Gas 7. Preheat the oven to 220C/200C fan/Gas 7. Place the fries onto a baking tray. Drizzle with oil and sprinkle with salt, smoked paprika and garlic granules, tossing to coat. Spread the fries out in a single layer and bake for 15–20 minutes, or until golden and crisp. Remove the fries from the oven and check the seasoning. Serve immediately. Place the fries onto a baking tray. Drizzle with oil and sprinkle with salt, smoked paprika and garlic granules, tossing to coat. Spread the fries out in a single layer and bake for 15–20 minutes, or until golden and crisp. Remove the fries from the oven and check the seasoning. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sweetpotatochipswith_84745",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sweet potato fries recipe",
"content": "An average of 4.1 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetpotatochipswith_84745_16x9.jpg Oven baked sweet potato fries are so good for you, we can hardly call them fries. Baked with a spicy coating these crisp fries go with everything. 2 large sweet potatoes, peeled, cut into fries1 tsp vegetable oilsalt, for sprinkling1 tsp smoked paprika (optional)½ garlic granules 2 large sweet potatoes, peeled, cut into fries 1 tsp vegetable oil salt, for sprinkling 1 tsp smoked paprika (optional) ½ garlic granules Method Preheat the oven to 220C/200C fan/Gas 7.Place the fries onto a baking tray. Drizzle with oil and sprinkle with salt, smoked paprika and garlic granules, tossing to coat. Spread the fries out in a single layer and bake for 15–20 minutes, or until golden and crisp. Remove the fries from the oven and check the seasoning. Serve immediately. Preheat the oven to 220C/200C fan/Gas 7. Preheat the oven to 220C/200C fan/Gas 7. Place the fries onto a baking tray. Drizzle with oil and sprinkle with salt, smoked paprika and garlic granules, tossing to coat. Spread the fries out in a single layer and bake for 15–20 minutes, or until golden and crisp. Remove the fries from the oven and check the seasoning. Serve immediately. Place the fries onto a baking tray. Drizzle with oil and sprinkle with salt, smoked paprika and garlic granules, tossing to coat. Spread the fries out in a single layer and bake for 15–20 minutes, or until golden and crisp. Remove the fries from the oven and check the seasoning. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad199eb3bdbfd0cc00c1c"
} | fd0d93951b904d86cc65eec2d0220abf733ea5f2aea358e0767e45116c26144d | Sticky chicken tray bake recipe
To make a quick soured cream and chive dip, mix 150g/5½oz soured cream with 1 crushed garlic clove and 1 tablespoon finely sliced fresh chives. Season with a little salt and pepper and stand for around 30 minutes to allow the flavours to mingle before serving. Chicken thigh fillets can vary a lot in size, but around 600–800g/1lb 5oz–1lb 12oz should feed four. Aim for 2–3 per person, depending on appetite. Choose sweet potatoes with smooth, unblemished skins. Wash well and dry with a clean tea towel. To make into wedges, put the potatoes on a board and cut in half lengthways. Cut in half lengthways again. Cut each quarter into 2–3 wedges. Sweetcorn knoblets are fresh corn on the cob sold in short lengths. If using full-sized corn on the cob, cut in half before roasting. If you can’t get hold of fresh corn, choose frozen sweetcorn instead as it is minimally processed. Reheat according to the pack instructions. Cold-pressed rapeseed oil is made with minimal processing and has a milder flavour than extra virgin olive oil. Naturally brewed dark soy sauce is widely available, including reduced-salt versions. Check on labels for soy sauce made using minimal processing. It should only contain water, soybeans, flour and salt. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sticky_chicken_tray_bake_71329",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sticky chicken tray bake recipe",
"content": "To make a quick soured cream and chive dip, mix 150g/5½oz soured cream with 1 crushed garlic clove and 1 tablespoon finely sliced fresh chives. Season with a little salt and pepper and stand for around 30 minutes to allow the flavours to mingle before serving. Chicken thigh fillets can vary a lot in size, but around 600–800g/1lb 5oz–1lb 12oz should feed four. Aim for 2–3 per person, depending on appetite. Choose sweet potatoes with smooth, unblemished skins. Wash well and dry with a clean tea towel. To make into wedges, put the potatoes on a board and cut in half lengthways. Cut in half lengthways again. Cut each quarter into 2–3 wedges. Sweetcorn knoblets are fresh corn on the cob sold in short lengths. If using full-sized corn on the cob, cut in half before roasting. If you can’t get hold of fresh corn, choose frozen sweetcorn instead as it is minimally processed. Reheat according to the pack instructions. Cold-pressed rapeseed oil is made with minimal processing and has a milder flavour than extra virgin olive oil. Naturally brewed dark soy sauce is widely available, including reduced-salt versions. Check on labels for soy sauce made using minimal processing. It should only contain water, soybeans, flour and salt."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19aeb3bdbfd0cc00c1d"
} | 659b52f470be099494a0977d4977cdf3bd208b7c6fb278266695f642fb0bb0e4 | Veggie pasta bake recipe
Try adding cooked chicken pieces, flaked tinned tuna or prawns to the pasta after stirring through the sauce. Passata is usually sold in bottles or cartons, and you should find it with the tinned tomatoes in the supermarket. It’s ideal for recipes like this, as the smooth texture is perfect for simple sauces. You can use this tomato and basil sauce in place of the jarred kind for any of your favourite pasta recipes. To make the sauce a little spicy, add a generous pinch of dried chilli flakes. Depending on the richness of your passata, you may need to add ½ teaspoon sugar to the sauce to round-off the flavour. You don’t need to cut the vegetables to exactly the sizes given, but keep close if you can. If they vary too much, you’ll need to adjust the cooking times. You can use any cooked vegetables you like – even leftover vegetables from another meal would work. The best way to shred basil leaves is to stack the leaves in a pile, then roll up together before slicing thinly. Leftover pasta bake can be kept in a covered container in the fridge for up to 2 days. Reheat in a microwave for best results. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/veggie_pasta_bake_11627",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Veggie pasta bake recipe",
"content": "Try adding cooked chicken pieces, flaked tinned tuna or prawns to the pasta after stirring through the sauce. Passata is usually sold in bottles or cartons, and you should find it with the tinned tomatoes in the supermarket. It’s ideal for recipes like this, as the smooth texture is perfect for simple sauces. You can use this tomato and basil sauce in place of the jarred kind for any of your favourite pasta recipes. To make the sauce a little spicy, add a generous pinch of dried chilli flakes. Depending on the richness of your passata, you may need to add ½ teaspoon sugar to the sauce to round-off the flavour. You don’t need to cut the vegetables to exactly the sizes given, but keep close if you can. If they vary too much, you’ll need to adjust the cooking times. You can use any cooked vegetables you like – even leftover vegetables from another meal would work. The best way to shred basil leaves is to stack the leaves in a pile, then roll up together before slicing thinly. Leftover pasta bake can be kept in a covered container in the fridge for up to 2 days. Reheat in a microwave for best results."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19aeb3bdbfd0cc00c1e"
} | 9cf2fb5d65fe9ec0dcfa9e6e18caaf2e5a2734113eaea9f42e41bc5b037c8395 | Baked potato gnocchi, cavolo nero and pumpkin recipe
An average of 5.0 out of 5 stars from 1 rating Earthy flavours get a luxurious treatment in this delightful gnocchi recipe. Equipment and preparation: You will need a mouli and a foam gun and pellets. 1.25kg/2lb 12oz baking potatoes (such as Catriona or Spunta)2 tbsp olive oil, plus extra for frying2 leaves cavolo nero, stalks removed, cut into 10cm/4in pieces400g/14oz pumpkin (such as Delica), peeled, seeds removed, cut into 1cm/½in dice 1 free-range egg, beaten100-150g/3½-5½oz plain flour530ml/18fl oz double cream 75g/2½oz buttersmall bunch fresh chives, finely chopped1 lemon, juice onlysalt 1.25kg/2lb 12oz baking potatoes (such as Catriona or Spunta) 2 tbsp olive oil, plus extra for frying 2 leaves cavolo nero, stalks removed, cut into 10cm/4in pieces 400g/14oz pumpkin (such as Delica), peeled, seeds removed, cut into 1cm/½in dice 1 free-range egg, beaten 100-150g/3½-5½oz plain flour 530ml/18fl oz double cream 75g/2½oz butter small bunch fresh chives, finely chopped 1 lemon, juice only salt Method Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 45–50 minutes, or until soft.Meanwhile, heat a tablespoon of oil in a frying pan over a medium-low heat. Fry the cavolo nero until crisp. Season with a little salt and drain on kitchen paper.Heat another tablespoon of oil in the same pan and fry the pumpkin gently until just soft and golden brown. Season with a little salt and drain on kitchen paper.Scoop out the potato flesh and pass through a mouli. Place the skins back on the baking sheet and bake for a further 12 minutes, or until golden brown. Meanwhile, place a double layer of cling film over your work surface. Put the potato flesh into the centre, sprinkle over some salt and knead briefly. Add a little of the egg and the flour. Gather the cling film over the dough and knead very lightly. Roll it into a sausage shape and chill. Remove the cling film and cut out 2.5cm/1in pieces. Meanwhile, transfer the potato skins to a medium pan and cover with 500ml cream. Bring to the boil and simmer gently. As the skins soften, press them with back of a spoon until the flavour is extracted from them. Reduce the cream by a third and pass through a sieve into a bowl. Stir in the remaining 30ml/1fl oz cream and season well with salt and a little lemon juice to taste. Transfer the cream to a foam gun, shake well and add two pellets. To serve, warm the pumpkin and shallow-fry the gnocchi in butter on both sides for a few minutes, until piping hot. Place the gnocchi on serving plates and scatter over half of the pumpkin cubes. Gently pipe over the foam in small amounts and scatter with the remaining pumpkin cubes, the cavolo nero and chives. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 45–50 minutes, or until soft. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 45–50 minutes, or until soft. Meanwhile, heat a tablespoon of oil in a frying pan over a medium-low heat. Fry the cavolo nero until crisp. Season with a little salt and drain on kitchen paper. Meanwhile, heat a tablespoon of oil in a frying pan over a medium-low heat. Fry the cavolo nero until crisp. Season with a little salt and drain on kitchen paper. Heat another tablespoon of oil in the same pan and fry the pumpkin gently until just soft and golden brown. Season with a little salt and drain on kitchen paper. Heat another tablespoon of oil in the same pan and fry the pumpkin gently until just soft and golden brown. Season with a little salt and drain on kitchen paper. Scoop out the potato flesh and pass through a mouli. Place the skins back on the baking sheet and bake for a further 12 minutes, or until golden brown. Scoop out the potato flesh and pass through a mouli. Place the skins back on the baking sheet and bake for a further 12 minutes, or until golden brown. Meanwhile, place a double layer of cling film over your work surface. Put the potato flesh into the centre, sprinkle over some salt and knead briefly. Add a little of the egg and the flour. Gather the cling film over the dough and knead very lightly. Roll it into a sausage shape and chill. Remove the cling film and cut out 2.5cm/1in pieces. Meanwhile, place a double layer of cling film over your work surface. Put the potato flesh into the centre, sprinkle over some salt and knead briefly. Add a little of the egg and the flour. Gather the cling film over the dough and knead very lightly. Roll it into a sausage shape and chill. Remove the cling film and cut out 2.5cm/1in pieces. Meanwhile, transfer the potato skins to a medium pan and cover with 500ml cream. Bring to the boil and simmer gently. As the skins soften, press them with back of a spoon until the flavour is extracted from them. Reduce the cream by a third and pass through a sieve into a bowl. Stir in the remaining 30ml/1fl oz cream and season well with salt and a little lemon juice to taste. Transfer the cream to a foam gun, shake well and add two pellets. Meanwhile, transfer the potato skins to a medium pan and cover with 500ml cream. Bring to the boil and simmer gently. As the skins soften, press them with back of a spoon until the flavour is extracted from them. Reduce the cream by a third and pass through a sieve into a bowl. Stir in the remaining 30ml/1fl oz cream and season well with salt and a little lemon juice to taste. Transfer the cream to a foam gun, shake well and add two pellets. To serve, warm the pumpkin and shallow-fry the gnocchi in butter on both sides for a few minutes, until piping hot. To serve, warm the pumpkin and shallow-fry the gnocchi in butter on both sides for a few minutes, until piping hot. Place the gnocchi on serving plates and scatter over half of the pumpkin cubes. Gently pipe over the foam in small amounts and scatter with the remaining pumpkin cubes, the cavolo nero and chives. Serve immediately. Place the gnocchi on serving plates and scatter over half of the pumpkin cubes. Gently pipe over the foam in small amounts and scatter with the remaining pumpkin cubes, the cavolo nero and chives. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/baked_potato_gnocchi_38563",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked potato gnocchi, cavolo nero and pumpkin recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Earthy flavours get a luxurious treatment in this delightful gnocchi recipe. Equipment and preparation: You will need a mouli and a foam gun and pellets. 1.25kg/2lb 12oz baking potatoes (such as Catriona or Spunta)2 tbsp olive oil, plus extra for frying2 leaves cavolo nero, stalks removed, cut into 10cm/4in pieces400g/14oz pumpkin (such as Delica), peeled, seeds removed, cut into 1cm/½in dice 1 free-range egg, beaten100-150g/3½-5½oz plain flour530ml/18fl oz double cream 75g/2½oz buttersmall bunch fresh chives, finely chopped1 lemon, juice onlysalt 1.25kg/2lb 12oz baking potatoes (such as Catriona or Spunta) 2 tbsp olive oil, plus extra for frying 2 leaves cavolo nero, stalks removed, cut into 10cm/4in pieces 400g/14oz pumpkin (such as Delica), peeled, seeds removed, cut into 1cm/½in dice 1 free-range egg, beaten 100-150g/3½-5½oz plain flour 530ml/18fl oz double cream 75g/2½oz butter small bunch fresh chives, finely chopped 1 lemon, juice only salt Method Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 45–50 minutes, or until soft.Meanwhile, heat a tablespoon of oil in a frying pan over a medium-low heat. Fry the cavolo nero until crisp. Season with a little salt and drain on kitchen paper.Heat another tablespoon of oil in the same pan and fry the pumpkin gently until just soft and golden brown. Season with a little salt and drain on kitchen paper.Scoop out the potato flesh and pass through a mouli. Place the skins back on the baking sheet and bake for a further 12 minutes, or until golden brown. Meanwhile, place a double layer of cling film over your work surface. Put the potato flesh into the centre, sprinkle over some salt and knead briefly. Add a little of the egg and the flour. Gather the cling film over the dough and knead very lightly. Roll it into a sausage shape and chill. Remove the cling film and cut out 2.5cm/1in pieces. Meanwhile, transfer the potato skins to a medium pan and cover with 500ml cream. Bring to the boil and simmer gently. As the skins soften, press them with back of a spoon until the flavour is extracted from them. Reduce the cream by a third and pass through a sieve into a bowl. Stir in the remaining 30ml/1fl oz cream and season well with salt and a little lemon juice to taste. Transfer the cream to a foam gun, shake well and add two pellets. To serve, warm the pumpkin and shallow-fry the gnocchi in butter on both sides for a few minutes, until piping hot. Place the gnocchi on serving plates and scatter over half of the pumpkin cubes. Gently pipe over the foam in small amounts and scatter with the remaining pumpkin cubes, the cavolo nero and chives. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 45–50 minutes, or until soft. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for 45–50 minutes, or until soft. Meanwhile, heat a tablespoon of oil in a frying pan over a medium-low heat. Fry the cavolo nero until crisp. Season with a little salt and drain on kitchen paper. Meanwhile, heat a tablespoon of oil in a frying pan over a medium-low heat. Fry the cavolo nero until crisp. Season with a little salt and drain on kitchen paper. Heat another tablespoon of oil in the same pan and fry the pumpkin gently until just soft and golden brown. Season with a little salt and drain on kitchen paper. Heat another tablespoon of oil in the same pan and fry the pumpkin gently until just soft and golden brown. Season with a little salt and drain on kitchen paper. Scoop out the potato flesh and pass through a mouli. Place the skins back on the baking sheet and bake for a further 12 minutes, or until golden brown. Scoop out the potato flesh and pass through a mouli. Place the skins back on the baking sheet and bake for a further 12 minutes, or until golden brown. Meanwhile, place a double layer of cling film over your work surface. Put the potato flesh into the centre, sprinkle over some salt and knead briefly. Add a little of the egg and the flour. Gather the cling film over the dough and knead very lightly. Roll it into a sausage shape and chill. Remove the cling film and cut out 2.5cm/1in pieces. Meanwhile, place a double layer of cling film over your work surface. Put the potato flesh into the centre, sprinkle over some salt and knead briefly. Add a little of the egg and the flour. Gather the cling film over the dough and knead very lightly. Roll it into a sausage shape and chill. Remove the cling film and cut out 2.5cm/1in pieces. Meanwhile, transfer the potato skins to a medium pan and cover with 500ml cream. Bring to the boil and simmer gently. As the skins soften, press them with back of a spoon until the flavour is extracted from them. Reduce the cream by a third and pass through a sieve into a bowl. Stir in the remaining 30ml/1fl oz cream and season well with salt and a little lemon juice to taste. Transfer the cream to a foam gun, shake well and add two pellets. Meanwhile, transfer the potato skins to a medium pan and cover with 500ml cream. Bring to the boil and simmer gently. As the skins soften, press them with back of a spoon until the flavour is extracted from them. Reduce the cream by a third and pass through a sieve into a bowl. Stir in the remaining 30ml/1fl oz cream and season well with salt and a little lemon juice to taste. Transfer the cream to a foam gun, shake well and add two pellets. To serve, warm the pumpkin and shallow-fry the gnocchi in butter on both sides for a few minutes, until piping hot. To serve, warm the pumpkin and shallow-fry the gnocchi in butter on both sides for a few minutes, until piping hot. Place the gnocchi on serving plates and scatter over half of the pumpkin cubes. Gently pipe over the foam in small amounts and scatter with the remaining pumpkin cubes, the cavolo nero and chives. Serve immediately. Place the gnocchi on serving plates and scatter over half of the pumpkin cubes. Gently pipe over the foam in small amounts and scatter with the remaining pumpkin cubes, the cavolo nero and chives. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19aeb3bdbfd0cc00c1f"
} | d0f817582785ddad5dc8a758300607a79c245a3c1dd351d0390549dedffea266 | Roasted pumpkin and herb farinata recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_pumpkin_and_herb_67373_16x9.jpg Roasting pumpkin concentrates its natural sweetness. Think of this farinata as a sort-of vegan frittata, packed with vibrant veg. 250g/9oz gram flour500ml/18fl oz warm water400g/14oz small pumpkin, sliced into slim crescents 1 red onion, cut into 8 wedges 2 fresh rosemary sprigs, leaves picked and roughly chopped 5 tbsp extra virgin olive oil 1 lemon, juice only10 fresh sage leaves, roughly chopped 15 pitted green olives, roughly chopped salt and freshly ground black peppergreen salad and fried halloumi (optional), to serve 250g/9oz gram flour 500ml/18fl oz warm water 400g/14oz small pumpkin, sliced into slim crescents 1 red onion, cut into 8 wedges 2 fresh rosemary sprigs, leaves picked and roughly chopped 5 tbsp extra virgin olive oil 1 lemon, juice only 10 fresh sage leaves, roughly chopped 15 pitted green olives, roughly chopped salt and freshly ground black pepper green salad and fried halloumi (optional), to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Whisk the gram flour and water together in a mixing bowl until no lumps are visible. Cover and set aside for up to 24 hours at room temperature, or at least while the vegetables are roasting. Toss the pumpkin, onion and rosemary together with 1 tbsp olive oil in a 20x30cm/8x12in roasting tin. Season with salt and pepper. Transfer to the oven and cook for 25 minutes, turning once, until the pumpkin is tender. Remove from the oven and pour over the lemon juice. Turn the heat up to 220C/200C Fan/Gas 7. Stir the remaining olive oil, sage and olives into the gram flour batter and season generously with salt and pepper. Pour the batter over the vegetables before returning to the oven to cook for a final 25 minutes. Remove when the farinata is puffed and golden. Serve alongside a dressed green salad and halloumi, if you like. Preheat the oven to 200C/180C Fan/Gas 6. Whisk the gram flour and water together in a mixing bowl until no lumps are visible. Cover and set aside for up to 24 hours at room temperature, or at least while the vegetables are roasting. Preheat the oven to 200C/180C Fan/Gas 6. Whisk the gram flour and water together in a mixing bowl until no lumps are visible. Cover and set aside for up to 24 hours at room temperature, or at least while the vegetables are roasting. Toss the pumpkin, onion and rosemary together with 1 tbsp olive oil in a 20x30cm/8x12in roasting tin. Season with salt and pepper. Transfer to the oven and cook for 25 minutes, turning once, until the pumpkin is tender. Remove from the oven and pour over the lemon juice. Turn the heat up to 220C/200C Fan/Gas 7. Toss the pumpkin, onion and rosemary together with 1 tbsp olive oil in a 20x30cm/8x12in roasting tin. Season with salt and pepper. Transfer to the oven and cook for 25 minutes, turning once, until the pumpkin is tender. Remove from the oven and pour over the lemon juice. Turn the heat up to 220C/200C Fan/Gas 7. Stir the remaining olive oil, sage and olives into the gram flour batter and season generously with salt and pepper. Pour the batter over the vegetables before returning to the oven to cook for a final 25 minutes. Remove when the farinata is puffed and golden. Serve alongside a dressed green salad and halloumi, if you like. Stir the remaining olive oil, sage and olives into the gram flour batter and season generously with salt and pepper. Pour the batter over the vegetables before returning to the oven to cook for a final 25 minutes. Remove when the farinata is puffed and golden. Serve alongside a dressed green salad and halloumi, if you like. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roasted_pumpkin_and_herb_67373",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted pumpkin and herb farinata recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_pumpkin_and_herb_67373_16x9.jpg Roasting pumpkin concentrates its natural sweetness. Think of this farinata as a sort-of vegan frittata, packed with vibrant veg. 250g/9oz gram flour500ml/18fl oz warm water400g/14oz small pumpkin, sliced into slim crescents 1 red onion, cut into 8 wedges 2 fresh rosemary sprigs, leaves picked and roughly chopped 5 tbsp extra virgin olive oil 1 lemon, juice only10 fresh sage leaves, roughly chopped 15 pitted green olives, roughly chopped salt and freshly ground black peppergreen salad and fried halloumi (optional), to serve 250g/9oz gram flour 500ml/18fl oz warm water 400g/14oz small pumpkin, sliced into slim crescents 1 red onion, cut into 8 wedges 2 fresh rosemary sprigs, leaves picked and roughly chopped 5 tbsp extra virgin olive oil 1 lemon, juice only 10 fresh sage leaves, roughly chopped 15 pitted green olives, roughly chopped salt and freshly ground black pepper green salad and fried halloumi (optional), to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Whisk the gram flour and water together in a mixing bowl until no lumps are visible. Cover and set aside for up to 24 hours at room temperature, or at least while the vegetables are roasting. Toss the pumpkin, onion and rosemary together with 1 tbsp olive oil in a 20x30cm/8x12in roasting tin. Season with salt and pepper. Transfer to the oven and cook for 25 minutes, turning once, until the pumpkin is tender. Remove from the oven and pour over the lemon juice. Turn the heat up to 220C/200C Fan/Gas 7. Stir the remaining olive oil, sage and olives into the gram flour batter and season generously with salt and pepper. Pour the batter over the vegetables before returning to the oven to cook for a final 25 minutes. Remove when the farinata is puffed and golden. Serve alongside a dressed green salad and halloumi, if you like. Preheat the oven to 200C/180C Fan/Gas 6. Whisk the gram flour and water together in a mixing bowl until no lumps are visible. Cover and set aside for up to 24 hours at room temperature, or at least while the vegetables are roasting. Preheat the oven to 200C/180C Fan/Gas 6. Whisk the gram flour and water together in a mixing bowl until no lumps are visible. Cover and set aside for up to 24 hours at room temperature, or at least while the vegetables are roasting. Toss the pumpkin, onion and rosemary together with 1 tbsp olive oil in a 20x30cm/8x12in roasting tin. Season with salt and pepper. Transfer to the oven and cook for 25 minutes, turning once, until the pumpkin is tender. Remove from the oven and pour over the lemon juice. Turn the heat up to 220C/200C Fan/Gas 7. Toss the pumpkin, onion and rosemary together with 1 tbsp olive oil in a 20x30cm/8x12in roasting tin. Season with salt and pepper. Transfer to the oven and cook for 25 minutes, turning once, until the pumpkin is tender. Remove from the oven and pour over the lemon juice. Turn the heat up to 220C/200C Fan/Gas 7. Stir the remaining olive oil, sage and olives into the gram flour batter and season generously with salt and pepper. Pour the batter over the vegetables before returning to the oven to cook for a final 25 minutes. Remove when the farinata is puffed and golden. Serve alongside a dressed green salad and halloumi, if you like. Stir the remaining olive oil, sage and olives into the gram flour batter and season generously with salt and pepper. Pour the batter over the vegetables before returning to the oven to cook for a final 25 minutes. Remove when the farinata is puffed and golden. Serve alongside a dressed green salad and halloumi, if you like."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19beb3bdbfd0cc00c20"
} | 7b1737aa684f92f5f150ea9df25e91eabb8bd302e65155643b97bc2fe6b63425 | Baked sea bass on potatoes recipe
An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_sea_bass_baked_on_19811_16x9.jpg Whole sea bass is roasted on a layer of potatoes with herbs and a punchy dressing, served with a flavour-packed pickled walnut salad. This is a really easy way to make a simple fish dish a spectacular centrepiece. 500g/1lb 2oz small, young delica pumpkin (or other young pumpkin), quartered and deseeded but not peeled, very thinly sliced on a mandoline200ml/7fl oz cider vinegar50g/1¾oz caster sugar2 tsp coriander seedsgood pinch chilli flakesfew sprigs fresh thyme, leaves picked4 generous handfuls wild rocket30g/1oz toasted flaked (or chopped) walnuts150g/5½oz curd cheese, to serve extra virgin olive oil, to drizzle 500g/1lb 2oz small, young delica pumpkin (or other young pumpkin), quartered and deseeded but not peeled, very thinly sliced on a mandoline 200ml/7fl oz cider vinegar 50g/1¾oz caster sugar 2 tsp coriander seeds good pinch chilli flakes few sprigs fresh thyme, leaves picked 4 generous handfuls wild rocket 30g/1oz toasted flaked (or chopped) walnuts 150g/5½oz curd cheese, to serve extra virgin olive oil, to drizzle 8 tbsp extra virgin olive oil3 tbsp lemon juice1½ tsp salt3 tbsp chopped fresh oregano (or marjoram) 8 tbsp extra virgin olive oil 3 tbsp lemon juice 1½ tsp salt 3 tbsp chopped fresh oregano (or marjoram) 1.5kg/3lb 5oz large waxy potatoes, such as Desiree or Charlotte, cut into into 8–10mm thick slices4 fat garlic cloves, thinly sliced8 anchovy fillets in olive oil, drained and sliced1.75kg/4lb whole sea bass, cleaned1 unwaxed lemon, thinly sliced3 bay leaves3 lemon leaves (if you can get them)sea salt flakes and freshly ground black pepper 1.5kg/3lb 5oz large waxy potatoes, such as Desiree or Charlotte, cut into into 8–10mm thick slices 4 fat garlic cloves, thinly sliced 8 anchovy fillets in olive oil, drained and sliced 1.75kg/4lb whole sea bass, cleaned 1 unwaxed lemon, thinly sliced 3 bay leaves 3 lemon leaves (if you can get them) sea salt flakes and freshly ground black pepper Method For the salad, arrange the pumpkin in a shallow ovenproof dish. In a saucepan, mix together the vinegar, sugar, coriander seeds and 200ml/7fl oz water, then bring to the boil. Pour this mixture over the pumpkin, add the chilli flakes and thyme, cover and leave to pickle for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. For the dressing, whisk together the oil, lemon juice, salt and some pepper, then stir in the oregano.For the sea bass, put the potatoes in a large roasting tin in which the fish can lay either lengthways or diagonally. Add 6 tablespoons of the dressing, the garlic and anchovies. Toss well, spread out in an even layer and roast for 30–35 minutes.Meanwhile, slash the flesh of the fish 5–6 times on each side. Season the cavity with salt and pepper, then stuff it with the lemon, bay and lemon leaves, if using.Remove the potatoes from the oven and release them from the bottom of the tin if they have stuck. Brush the outside of the fish with a little of the remaining dressing and season with salt and pepper. Put it on top of the potatoes and pour any remaining dressing into the cavity. Return to the oven for 35 minutes, or until the fish is cooked through and the potatoes are tender.When ready to serve, divide the pumpkin between four plates and add generous helpings of rocket. Scatter with walnuts and cheese, drizzle with oil and season with salt and pepper. Serve immediately with the fish and potatoes. For the salad, arrange the pumpkin in a shallow ovenproof dish. In a saucepan, mix together the vinegar, sugar, coriander seeds and 200ml/7fl oz water, then bring to the boil. Pour this mixture over the pumpkin, add the chilli flakes and thyme, cover and leave to pickle for at least 1 hour. For the salad, arrange the pumpkin in a shallow ovenproof dish. In a saucepan, mix together the vinegar, sugar, coriander seeds and 200ml/7fl oz water, then bring to the boil. Pour this mixture over the pumpkin, add the chilli flakes and thyme, cover and leave to pickle for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the dressing, whisk together the oil, lemon juice, salt and some pepper, then stir in the oregano. For the dressing, whisk together the oil, lemon juice, salt and some pepper, then stir in the oregano. For the sea bass, put the potatoes in a large roasting tin in which the fish can lay either lengthways or diagonally. Add 6 tablespoons of the dressing, the garlic and anchovies. Toss well, spread out in an even layer and roast for 30–35 minutes. For the sea bass, put the potatoes in a large roasting tin in which the fish can lay either lengthways or diagonally. Add 6 tablespoons of the dressing, the garlic and anchovies. Toss well, spread out in an even layer and roast for 30–35 minutes. Meanwhile, slash the flesh of the fish 5–6 times on each side. Season the cavity with salt and pepper, then stuff it with the lemon, bay and lemon leaves, if using. Meanwhile, slash the flesh of the fish 5–6 times on each side. Season the cavity with salt and pepper, then stuff it with the lemon, bay and lemon leaves, if using. Remove the potatoes from the oven and release them from the bottom of the tin if they have stuck. Brush the outside of the fish with a little of the remaining dressing and season with salt and pepper. Put it on top of the potatoes and pour any remaining dressing into the cavity. Return to the oven for 35 minutes, or until the fish is cooked through and the potatoes are tender. Remove the potatoes from the oven and release them from the bottom of the tin if they have stuck. Brush the outside of the fish with a little of the remaining dressing and season with salt and pepper. Put it on top of the potatoes and pour any remaining dressing into the cavity. Return to the oven for 35 minutes, or until the fish is cooked through and the potatoes are tender. When ready to serve, divide the pumpkin between four plates and add generous helpings of rocket. Scatter with walnuts and cheese, drizzle with oil and season with salt and pepper. Serve immediately with the fish and potatoes. When ready to serve, divide the pumpkin between four plates and add generous helpings of rocket. Scatter with walnuts and cheese, drizzle with oil and season with salt and pepper. Serve immediately with the fish and potatoes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/whole_sea_bass_baked_on_19811",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked sea bass on potatoes recipe",
"content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_sea_bass_baked_on_19811_16x9.jpg Whole sea bass is roasted on a layer of potatoes with herbs and a punchy dressing, served with a flavour-packed pickled walnut salad. This is a really easy way to make a simple fish dish a spectacular centrepiece. 500g/1lb 2oz small, young delica pumpkin (or other young pumpkin), quartered and deseeded but not peeled, very thinly sliced on a mandoline200ml/7fl oz cider vinegar50g/1¾oz caster sugar2 tsp coriander seedsgood pinch chilli flakesfew sprigs fresh thyme, leaves picked4 generous handfuls wild rocket30g/1oz toasted flaked (or chopped) walnuts150g/5½oz curd cheese, to serve extra virgin olive oil, to drizzle 500g/1lb 2oz small, young delica pumpkin (or other young pumpkin), quartered and deseeded but not peeled, very thinly sliced on a mandoline 200ml/7fl oz cider vinegar 50g/1¾oz caster sugar 2 tsp coriander seeds good pinch chilli flakes few sprigs fresh thyme, leaves picked 4 generous handfuls wild rocket 30g/1oz toasted flaked (or chopped) walnuts 150g/5½oz curd cheese, to serve extra virgin olive oil, to drizzle 8 tbsp extra virgin olive oil3 tbsp lemon juice1½ tsp salt3 tbsp chopped fresh oregano (or marjoram) 8 tbsp extra virgin olive oil 3 tbsp lemon juice 1½ tsp salt 3 tbsp chopped fresh oregano (or marjoram) 1.5kg/3lb 5oz large waxy potatoes, such as Desiree or Charlotte, cut into into 8–10mm thick slices4 fat garlic cloves, thinly sliced8 anchovy fillets in olive oil, drained and sliced1.75kg/4lb whole sea bass, cleaned1 unwaxed lemon, thinly sliced3 bay leaves3 lemon leaves (if you can get them)sea salt flakes and freshly ground black pepper 1.5kg/3lb 5oz large waxy potatoes, such as Desiree or Charlotte, cut into into 8–10mm thick slices 4 fat garlic cloves, thinly sliced 8 anchovy fillets in olive oil, drained and sliced 1.75kg/4lb whole sea bass, cleaned 1 unwaxed lemon, thinly sliced 3 bay leaves 3 lemon leaves (if you can get them) sea salt flakes and freshly ground black pepper Method For the salad, arrange the pumpkin in a shallow ovenproof dish. In a saucepan, mix together the vinegar, sugar, coriander seeds and 200ml/7fl oz water, then bring to the boil. Pour this mixture over the pumpkin, add the chilli flakes and thyme, cover and leave to pickle for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. For the dressing, whisk together the oil, lemon juice, salt and some pepper, then stir in the oregano.For the sea bass, put the potatoes in a large roasting tin in which the fish can lay either lengthways or diagonally. Add 6 tablespoons of the dressing, the garlic and anchovies. Toss well, spread out in an even layer and roast for 30–35 minutes.Meanwhile, slash the flesh of the fish 5–6 times on each side. Season the cavity with salt and pepper, then stuff it with the lemon, bay and lemon leaves, if using.Remove the potatoes from the oven and release them from the bottom of the tin if they have stuck. Brush the outside of the fish with a little of the remaining dressing and season with salt and pepper. Put it on top of the potatoes and pour any remaining dressing into the cavity. Return to the oven for 35 minutes, or until the fish is cooked through and the potatoes are tender.When ready to serve, divide the pumpkin between four plates and add generous helpings of rocket. Scatter with walnuts and cheese, drizzle with oil and season with salt and pepper. Serve immediately with the fish and potatoes. For the salad, arrange the pumpkin in a shallow ovenproof dish. In a saucepan, mix together the vinegar, sugar, coriander seeds and 200ml/7fl oz water, then bring to the boil. Pour this mixture over the pumpkin, add the chilli flakes and thyme, cover and leave to pickle for at least 1 hour. For the salad, arrange the pumpkin in a shallow ovenproof dish. In a saucepan, mix together the vinegar, sugar, coriander seeds and 200ml/7fl oz water, then bring to the boil. Pour this mixture over the pumpkin, add the chilli flakes and thyme, cover and leave to pickle for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the dressing, whisk together the oil, lemon juice, salt and some pepper, then stir in the oregano. For the dressing, whisk together the oil, lemon juice, salt and some pepper, then stir in the oregano. For the sea bass, put the potatoes in a large roasting tin in which the fish can lay either lengthways or diagonally. Add 6 tablespoons of the dressing, the garlic and anchovies. Toss well, spread out in an even layer and roast for 30–35 minutes. For the sea bass, put the potatoes in a large roasting tin in which the fish can lay either lengthways or diagonally. Add 6 tablespoons of the dressing, the garlic and anchovies. Toss well, spread out in an even layer and roast for 30–35 minutes. Meanwhile, slash the flesh of the fish 5–6 times on each side. Season the cavity with salt and pepper, then stuff it with the lemon, bay and lemon leaves, if using. Meanwhile, slash the flesh of the fish 5–6 times on each side. Season the cavity with salt and pepper, then stuff it with the lemon, bay and lemon leaves, if using. Remove the potatoes from the oven and release them from the bottom of the tin if they have stuck. Brush the outside of the fish with a little of the remaining dressing and season with salt and pepper. Put it on top of the potatoes and pour any remaining dressing into the cavity. Return to the oven for 35 minutes, or until the fish is cooked through and the potatoes are tender. Remove the potatoes from the oven and release them from the bottom of the tin if they have stuck. Brush the outside of the fish with a little of the remaining dressing and season with salt and pepper. Put it on top of the potatoes and pour any remaining dressing into the cavity. Return to the oven for 35 minutes, or until the fish is cooked through and the potatoes are tender. When ready to serve, divide the pumpkin between four plates and add generous helpings of rocket. Scatter with walnuts and cheese, drizzle with oil and season with salt and pepper. Serve immediately with the fish and potatoes. When ready to serve, divide the pumpkin between four plates and add generous helpings of rocket. Scatter with walnuts and cheese, drizzle with oil and season with salt and pepper. Serve immediately with the fish and potatoes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19beb3bdbfd0cc00c21"
} | d242675b74879c3ebe739ae390b9755d1e767fdb4d7bcf3bcc63c8e19241d819 | Shakh plov recipe
An average of 5.0 out of 5 stars from 1 rating Shakh plov translates as crown pilaf. This rich and tangy rice dish is certainly fit for a king or queen. 400g/14oz pumpkin, peeled and cut into 1cm/¼in pieces 2 tbsp olive oil200g/7oz chestnuts, peeled and halved4 garlic cloves, thinly sliced1 tsp cumin seeds350g/12oz clarified butter or ghee200g/7oz banana shallots, slicedpinch saffron70g/2½oz barberries50g/1¾oz dried cherries 20g/¾oz sultanas70g/2½oz flaked almonds, toasted 350g/12oz basmati rice15 x 20cm/8in thin lavash (Persian flatbreads, available from Persian stores and online)salt and freshly ground black pepper 400g/14oz pumpkin, peeled and cut into 1cm/¼in pieces 2 tbsp olive oil 200g/7oz chestnuts, peeled and halved 4 garlic cloves, thinly sliced 1 tsp cumin seeds 350g/12oz clarified butter or ghee 200g/7oz banana shallots, sliced pinch saffron 70g/2½oz barberries 50g/1¾oz dried cherries 20g/¾oz sultanas 70g/2½oz flaked almonds, toasted 350g/12oz basmati rice 15 x 20cm/8in thin lavash (Persian flatbreads, available from Persian stores and online) salt and freshly ground black pepper 1 tbsp finely chopped mint1 tbsp finely chopped dill1 tbsp finely chopped coriander1 tbsp finely chopped purple basilselection of pickles 1 tbsp finely chopped mint 1 tbsp finely chopped dill 1 tbsp finely chopped coriander 1 tbsp finely chopped purple basil selection of pickles Method Preheat the oven to 220C/200C Fan/Gas 7.Place the pumpkin in a large roasting tin and drizzle over the olive oil. Roast in the oven for 30–40 minutes or until golden-brown and cooked through. 10 minutes before the end of cooking add the chestnuts, garlic and cumin. Alternatively, heat a medium sauté pan and add a little clarified butter. Add the pumpkin and cook until golden brown all over. Add the chestnuts, garlic and cumin and cook for a further 5 minutes.Heat 3 tablespoons of the clarified butter in a medium sauté pan and fry the shallots until lightly caramelised. Gently heat the rest of the clarified butter in a saucepan and add the saffron to infuse.Add the roasted pumpkin and chestnuts to the shallots along with the dried fruit, and almonds and season with salt and pepper.Rinse the rice and put in a saucepan with plenty of salted water. Bring to the boil and simmer for 5 minutes. Drain thoroughly and pour into a tray to cool slightly.Brush the lavash, one-by-one with clarified butter and layer into the bottom and sides of a large ovenproof casserole, making sure that some hangs over the edges to fold over. There should be a couple of layers with no holes showing.Reduce the oven temperature to 200C/180C Fan/Gas 6. Add the pumpkin and chestnut mixture to the lavash lined saucepan, then scatter the rice over gently, do not pack in. Make 4–5 holes in the rice and pour over the saffron butter. Fold the sides of the lavash over the rice to close it. Cover and cook in the oven for 50 minutes. If the top is not brown and crispy, lower the heat to 180C/160C Fan/Gas 4, remove the lid and cook for another 10 minutes to crisp the top.Carefully, tip the plov onto a plate. Allow to stand for 5 minutes and then cut into slices. Place in the middle of the table and serve with the herbs and pickles in bowls on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the pumpkin in a large roasting tin and drizzle over the olive oil. Roast in the oven for 30–40 minutes or until golden-brown and cooked through. 10 minutes before the end of cooking add the chestnuts, garlic and cumin. Alternatively, heat a medium sauté pan and add a little clarified butter. Add the pumpkin and cook until golden brown all over. Add the chestnuts, garlic and cumin and cook for a further 5 minutes. Place the pumpkin in a large roasting tin and drizzle over the olive oil. Roast in the oven for 30–40 minutes or until golden-brown and cooked through. 10 minutes before the end of cooking add the chestnuts, garlic and cumin. Alternatively, heat a medium sauté pan and add a little clarified butter. Add the pumpkin and cook until golden brown all over. Add the chestnuts, garlic and cumin and cook for a further 5 minutes. Heat 3 tablespoons of the clarified butter in a medium sauté pan and fry the shallots until lightly caramelised. Heat 3 tablespoons of the clarified butter in a medium sauté pan and fry the shallots until lightly caramelised. Gently heat the rest of the clarified butter in a saucepan and add the saffron to infuse. Gently heat the rest of the clarified butter in a saucepan and add the saffron to infuse. Add the roasted pumpkin and chestnuts to the shallots along with the dried fruit, and almonds and season with salt and pepper. Add the roasted pumpkin and chestnuts to the shallots along with the dried fruit, and almonds and season with salt and pepper. Rinse the rice and put in a saucepan with plenty of salted water. Bring to the boil and simmer for 5 minutes. Drain thoroughly and pour into a tray to cool slightly. Rinse the rice and put in a saucepan with plenty of salted water. Bring to the boil and simmer for 5 minutes. Drain thoroughly and pour into a tray to cool slightly. Brush the lavash, one-by-one with clarified butter and layer into the bottom and sides of a large ovenproof casserole, making sure that some hangs over the edges to fold over. There should be a couple of layers with no holes showing. Brush the lavash, one-by-one with clarified butter and layer into the bottom and sides of a large ovenproof casserole, making sure that some hangs over the edges to fold over. There should be a couple of layers with no holes showing. Reduce the oven temperature to 200C/180C Fan/Gas 6. Reduce the oven temperature to 200C/180C Fan/Gas 6. Add the pumpkin and chestnut mixture to the lavash lined saucepan, then scatter the rice over gently, do not pack in. Make 4–5 holes in the rice and pour over the saffron butter. Fold the sides of the lavash over the rice to close it. Add the pumpkin and chestnut mixture to the lavash lined saucepan, then scatter the rice over gently, do not pack in. Make 4–5 holes in the rice and pour over the saffron butter. Fold the sides of the lavash over the rice to close it. Cover and cook in the oven for 50 minutes. If the top is not brown and crispy, lower the heat to 180C/160C Fan/Gas 4, remove the lid and cook for another 10 minutes to crisp the top. Cover and cook in the oven for 50 minutes. If the top is not brown and crispy, lower the heat to 180C/160C Fan/Gas 4, remove the lid and cook for another 10 minutes to crisp the top. Carefully, tip the plov onto a plate. Allow to stand for 5 minutes and then cut into slices. Carefully, tip the plov onto a plate. Allow to stand for 5 minutes and then cut into slices. Place in the middle of the table and serve with the herbs and pickles in bowls on the side. Place in the middle of the table and serve with the herbs and pickles in bowls on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/shakh_plov_63594",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Shakh plov recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Shakh plov translates as crown pilaf. This rich and tangy rice dish is certainly fit for a king or queen. 400g/14oz pumpkin, peeled and cut into 1cm/¼in pieces 2 tbsp olive oil200g/7oz chestnuts, peeled and halved4 garlic cloves, thinly sliced1 tsp cumin seeds350g/12oz clarified butter or ghee200g/7oz banana shallots, slicedpinch saffron70g/2½oz barberries50g/1¾oz dried cherries 20g/¾oz sultanas70g/2½oz flaked almonds, toasted 350g/12oz basmati rice15 x 20cm/8in thin lavash (Persian flatbreads, available from Persian stores and online)salt and freshly ground black pepper 400g/14oz pumpkin, peeled and cut into 1cm/¼in pieces 2 tbsp olive oil 200g/7oz chestnuts, peeled and halved 4 garlic cloves, thinly sliced 1 tsp cumin seeds 350g/12oz clarified butter or ghee 200g/7oz banana shallots, sliced pinch saffron 70g/2½oz barberries 50g/1¾oz dried cherries 20g/¾oz sultanas 70g/2½oz flaked almonds, toasted 350g/12oz basmati rice 15 x 20cm/8in thin lavash (Persian flatbreads, available from Persian stores and online) salt and freshly ground black pepper 1 tbsp finely chopped mint1 tbsp finely chopped dill1 tbsp finely chopped coriander1 tbsp finely chopped purple basilselection of pickles 1 tbsp finely chopped mint 1 tbsp finely chopped dill 1 tbsp finely chopped coriander 1 tbsp finely chopped purple basil selection of pickles Method Preheat the oven to 220C/200C Fan/Gas 7.Place the pumpkin in a large roasting tin and drizzle over the olive oil. Roast in the oven for 30–40 minutes or until golden-brown and cooked through. 10 minutes before the end of cooking add the chestnuts, garlic and cumin. Alternatively, heat a medium sauté pan and add a little clarified butter. Add the pumpkin and cook until golden brown all over. Add the chestnuts, garlic and cumin and cook for a further 5 minutes.Heat 3 tablespoons of the clarified butter in a medium sauté pan and fry the shallots until lightly caramelised. Gently heat the rest of the clarified butter in a saucepan and add the saffron to infuse.Add the roasted pumpkin and chestnuts to the shallots along with the dried fruit, and almonds and season with salt and pepper.Rinse the rice and put in a saucepan with plenty of salted water. Bring to the boil and simmer for 5 minutes. Drain thoroughly and pour into a tray to cool slightly.Brush the lavash, one-by-one with clarified butter and layer into the bottom and sides of a large ovenproof casserole, making sure that some hangs over the edges to fold over. There should be a couple of layers with no holes showing.Reduce the oven temperature to 200C/180C Fan/Gas 6. Add the pumpkin and chestnut mixture to the lavash lined saucepan, then scatter the rice over gently, do not pack in. Make 4–5 holes in the rice and pour over the saffron butter. Fold the sides of the lavash over the rice to close it. Cover and cook in the oven for 50 minutes. If the top is not brown and crispy, lower the heat to 180C/160C Fan/Gas 4, remove the lid and cook for another 10 minutes to crisp the top.Carefully, tip the plov onto a plate. Allow to stand for 5 minutes and then cut into slices. Place in the middle of the table and serve with the herbs and pickles in bowls on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the pumpkin in a large roasting tin and drizzle over the olive oil. Roast in the oven for 30–40 minutes or until golden-brown and cooked through. 10 minutes before the end of cooking add the chestnuts, garlic and cumin. Alternatively, heat a medium sauté pan and add a little clarified butter. Add the pumpkin and cook until golden brown all over. Add the chestnuts, garlic and cumin and cook for a further 5 minutes. Place the pumpkin in a large roasting tin and drizzle over the olive oil. Roast in the oven for 30–40 minutes or until golden-brown and cooked through. 10 minutes before the end of cooking add the chestnuts, garlic and cumin. Alternatively, heat a medium sauté pan and add a little clarified butter. Add the pumpkin and cook until golden brown all over. Add the chestnuts, garlic and cumin and cook for a further 5 minutes. Heat 3 tablespoons of the clarified butter in a medium sauté pan and fry the shallots until lightly caramelised. Heat 3 tablespoons of the clarified butter in a medium sauté pan and fry the shallots until lightly caramelised. Gently heat the rest of the clarified butter in a saucepan and add the saffron to infuse. Gently heat the rest of the clarified butter in a saucepan and add the saffron to infuse. Add the roasted pumpkin and chestnuts to the shallots along with the dried fruit, and almonds and season with salt and pepper. Add the roasted pumpkin and chestnuts to the shallots along with the dried fruit, and almonds and season with salt and pepper. Rinse the rice and put in a saucepan with plenty of salted water. Bring to the boil and simmer for 5 minutes. Drain thoroughly and pour into a tray to cool slightly. Rinse the rice and put in a saucepan with plenty of salted water. Bring to the boil and simmer for 5 minutes. Drain thoroughly and pour into a tray to cool slightly. Brush the lavash, one-by-one with clarified butter and layer into the bottom and sides of a large ovenproof casserole, making sure that some hangs over the edges to fold over. There should be a couple of layers with no holes showing. Brush the lavash, one-by-one with clarified butter and layer into the bottom and sides of a large ovenproof casserole, making sure that some hangs over the edges to fold over. There should be a couple of layers with no holes showing. Reduce the oven temperature to 200C/180C Fan/Gas 6. Reduce the oven temperature to 200C/180C Fan/Gas 6. Add the pumpkin and chestnut mixture to the lavash lined saucepan, then scatter the rice over gently, do not pack in. Make 4–5 holes in the rice and pour over the saffron butter. Fold the sides of the lavash over the rice to close it. Add the pumpkin and chestnut mixture to the lavash lined saucepan, then scatter the rice over gently, do not pack in. Make 4–5 holes in the rice and pour over the saffron butter. Fold the sides of the lavash over the rice to close it. Cover and cook in the oven for 50 minutes. If the top is not brown and crispy, lower the heat to 180C/160C Fan/Gas 4, remove the lid and cook for another 10 minutes to crisp the top. Cover and cook in the oven for 50 minutes. If the top is not brown and crispy, lower the heat to 180C/160C Fan/Gas 4, remove the lid and cook for another 10 minutes to crisp the top. Carefully, tip the plov onto a plate. Allow to stand for 5 minutes and then cut into slices. Carefully, tip the plov onto a plate. Allow to stand for 5 minutes and then cut into slices. Place in the middle of the table and serve with the herbs and pickles in bowls on the side. Place in the middle of the table and serve with the herbs and pickles in bowls on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19beb3bdbfd0cc00c22"
} | 5e07408c166c916d088c64f216d02485ee713fea3cf0abc9ff62dbf4a35cd94a | Pumpkin biryani recipe
To make the baharat spice mix, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients on a tray and roast for 15 minutes, then transfer to a spice grinder and blend into a powder. Store in an airtight container until needed.To make the biriyani, preheat the oven to 190C/170C Fan/Gas 5. Place the whole pumpkin inside for about 15 minutes to soften, then remove, cut off the top (keeping it for later) and scoop out all the filling, making sure to remove the seeds. Set aside 400g/14oz of the flesh, cut into chunks.Add the oil to a large saucepan along with half the onions – the onions should be fully covered in oil. Starting at room temperature, place on a high heat and fry until they are golden-brown. Make sure to keep turning and moving the onions in the pan so they don’t burn. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once the onions are cooked, place on a tray, but do not line with kitchen paper as we want the oil. Repeat for the remaining onions.While the onions are cooking, in a saucepan combine the tomato purée, 30g/1oz baharat spice mix, garlic, ginger, yoghurt, aubergine, chopped pumpkin and some salt and place on a high heat until it starts to bubble. Reduce to a medium-low heat, then keep a lid on the pan and leave to cook for 30 minutes until the pumpkin is slightly soft. Add in the lemon juice and one-third of the crispy onions, mix through well and leave to cook for another 10 minutes. While the sauce is cooking, fill a saucepan with enough water to cover the rice, add salt, bring to the boil and then add in the rice. Leave it to cook for around 10–15 minutes until the rice is soft, but not completely cooked. Make sure the water does not all absorb. Drain the rice and set aside. The vegetables by this point should be tender. Check the tomato sauce for seasoning and add more salt if needed, then pour it into your pumpkin, sprinkle 2 tablespoons of baharat spice mix over the top of the sauce, sprinkle over one-third of the crispy onions, then add the rice on top. For the saffron, grind it with the sugar in a pestle and mortar until the saffron is almost powder. Add 50ml/2fl oz boiling water to it and stir well. Make holes with a spoon all around the rice, then pour the saffron mixture all over the top, making sure some goes inside the holes. Next, pour over two small ladle spoons of the onion oil over the rice. Finally top off with the rest of the crispy onions. Put the lid of the pumpkin on top then place in the oven at 180C/160C fan/Gas 4 for 1 hour. Meanwhile, to make the yoghurt salad, mix all of the ingredients together.To serve either spoon the rice onto the plate first, then dig deeper and layer the plate – or slice the pumpkin. Serve with the yoghurt salad. To make the baharat spice mix, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients on a tray and roast for 15 minutes, then transfer to a spice grinder and blend into a powder. Store in an airtight container until needed. To make the baharat spice mix, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients on a tray and roast for 15 minutes, then transfer to a spice grinder and blend into a powder. Store in an airtight container until needed. To make the biriyani, preheat the oven to 190C/170C Fan/Gas 5. Place the whole pumpkin inside for about 15 minutes to soften, then remove, cut off the top (keeping it for later) and scoop out all the filling, making sure to remove the seeds. Set aside 400g/14oz of the flesh, cut into chunks. To make the biriyani, preheat the oven to 190C/170C Fan/Gas 5. Place the whole pumpkin inside for about 15 minutes to soften, then remove, cut off the top (keeping it for later) and scoop out all the filling, making sure to remove the seeds. Set aside 400g/14oz of the flesh, cut into chunks. Add the oil to a large saucepan along with half the onions – the onions should be fully covered in oil. Starting at room temperature, place on a high heat and fry until they are golden-brown. Make sure to keep turning and moving the onions in the pan so they don’t burn. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once the onions are cooked, place on a tray, but do not line with kitchen paper as we want the oil. Repeat for the remaining onions. Add the oil to a large saucepan along with half the onions – the onions should be fully covered in oil. Starting at room temperature, place on a high heat and fry until they are golden-brown. Make sure to keep turning and moving the onions in the pan so they don’t burn. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once the onions are cooked, place on a tray, but do not line with kitchen paper as we want the oil. Repeat for the remaining onions. While the onions are cooking, in a saucepan combine the tomato purée, 30g/1oz baharat spice mix, garlic, ginger, yoghurt, aubergine, chopped pumpkin and some salt and place on a high heat until it starts to bubble. Reduce to a medium-low heat, then keep a lid on the pan and leave to cook for 30 minutes until the pumpkin is slightly soft. While the onions are cooking, in a saucepan combine the tomato purée, 30g/1oz baharat spice mix, garlic, ginger, yoghurt, aubergine, chopped pumpkin and some salt and place on a high heat until it starts to bubble. Reduce to a medium-low heat, then keep a lid on the pan and leave to cook for 30 minutes until the pumpkin is slightly soft. Add in the lemon juice and one-third of the crispy onions, mix through well and leave to cook for another 10 minutes. Add in the lemon juice and one-third of the crispy onions, mix through well and leave to cook for another 10 minutes. While the sauce is cooking, fill a saucepan with enough water to cover the rice, add salt, bring to the boil and then add in the rice. Leave it to cook for around 10–15 minutes until the rice is soft, but not completely cooked. Make sure the water does not all absorb. Drain the rice and set aside. While the sauce is cooking, fill a saucepan with enough water to cover the rice, add salt, bring to the boil and then add in the rice. Leave it to cook for around 10–15 minutes until the rice is soft, but not completely cooked. Make sure the water does not all absorb. Drain the rice and set aside. The vegetables by this point should be tender. Check the tomato sauce for seasoning and add more salt if needed, then pour it into your pumpkin, sprinkle 2 tablespoons of baharat spice mix over the top of the sauce, sprinkle over one-third of the crispy onions, then add the rice on top. The vegetables by this point should be tender. Check the tomato sauce for seasoning and add more salt if needed, then pour it into your pumpkin, sprinkle 2 tablespoons of baharat spice mix over the top of the sauce, sprinkle over one-third of the crispy onions, then add the rice on top. For the saffron, grind it with the sugar in a pestle and mortar until the saffron is almost powder. Add 50ml/2fl oz boiling water to it and stir well. For the saffron, grind it with the sugar in a pestle and mortar until the saffron is almost powder. Add 50ml/2fl oz boiling water to it and stir well. Make holes with a spoon all around the rice, then pour the saffron mixture all over the top, making sure some goes inside the holes. Next, pour over two small ladle spoons of the onion oil over the rice. Finally top off with the rest of the crispy onions. Make holes with a spoon all around the rice, then pour the saffron mixture all over the top, making sure some goes inside the holes. Next, pour over two small ladle spoons of the onion oil over the rice. Finally top off with the rest of the crispy onions. Put the lid of the pumpkin on top then place in the oven at 180C/160C fan/Gas 4 for 1 hour. Put the lid of the pumpkin on top then place in the oven at 180C/160C fan/Gas 4 for 1 hour. Meanwhile, to make the yoghurt salad, mix all of the ingredients together. Meanwhile, to make the yoghurt salad, mix all of the ingredients together. To serve either spoon the rice onto the plate first, then dig deeper and layer the plate – or slice the pumpkin. Serve with the yoghurt salad. To serve either spoon the rice onto the plate first, then dig deeper and layer the plate – or slice the pumpkin. Serve with the yoghurt salad. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pumpkin_biriyani_50451",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pumpkin biryani recipe",
"content": "To make the baharat spice mix, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients on a tray and roast for 15 minutes, then transfer to a spice grinder and blend into a powder. Store in an airtight container until needed.To make the biriyani, preheat the oven to 190C/170C Fan/Gas 5. Place the whole pumpkin inside for about 15 minutes to soften, then remove, cut off the top (keeping it for later) and scoop out all the filling, making sure to remove the seeds. Set aside 400g/14oz of the flesh, cut into chunks.Add the oil to a large saucepan along with half the onions – the onions should be fully covered in oil. Starting at room temperature, place on a high heat and fry until they are golden-brown. Make sure to keep turning and moving the onions in the pan so they don’t burn. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once the onions are cooked, place on a tray, but do not line with kitchen paper as we want the oil. Repeat for the remaining onions.While the onions are cooking, in a saucepan combine the tomato purée, 30g/1oz baharat spice mix, garlic, ginger, yoghurt, aubergine, chopped pumpkin and some salt and place on a high heat until it starts to bubble. Reduce to a medium-low heat, then keep a lid on the pan and leave to cook for 30 minutes until the pumpkin is slightly soft. Add in the lemon juice and one-third of the crispy onions, mix through well and leave to cook for another 10 minutes. While the sauce is cooking, fill a saucepan with enough water to cover the rice, add salt, bring to the boil and then add in the rice. Leave it to cook for around 10–15 minutes until the rice is soft, but not completely cooked. Make sure the water does not all absorb. Drain the rice and set aside. The vegetables by this point should be tender. Check the tomato sauce for seasoning and add more salt if needed, then pour it into your pumpkin, sprinkle 2 tablespoons of baharat spice mix over the top of the sauce, sprinkle over one-third of the crispy onions, then add the rice on top. For the saffron, grind it with the sugar in a pestle and mortar until the saffron is almost powder. Add 50ml/2fl oz boiling water to it and stir well. Make holes with a spoon all around the rice, then pour the saffron mixture all over the top, making sure some goes inside the holes. Next, pour over two small ladle spoons of the onion oil over the rice. Finally top off with the rest of the crispy onions. Put the lid of the pumpkin on top then place in the oven at 180C/160C fan/Gas 4 for 1 hour. Meanwhile, to make the yoghurt salad, mix all of the ingredients together.To serve either spoon the rice onto the plate first, then dig deeper and layer the plate – or slice the pumpkin. Serve with the yoghurt salad. To make the baharat spice mix, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients on a tray and roast for 15 minutes, then transfer to a spice grinder and blend into a powder. Store in an airtight container until needed. To make the baharat spice mix, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients on a tray and roast for 15 minutes, then transfer to a spice grinder and blend into a powder. Store in an airtight container until needed. To make the biriyani, preheat the oven to 190C/170C Fan/Gas 5. Place the whole pumpkin inside for about 15 minutes to soften, then remove, cut off the top (keeping it for later) and scoop out all the filling, making sure to remove the seeds. Set aside 400g/14oz of the flesh, cut into chunks. To make the biriyani, preheat the oven to 190C/170C Fan/Gas 5. Place the whole pumpkin inside for about 15 minutes to soften, then remove, cut off the top (keeping it for later) and scoop out all the filling, making sure to remove the seeds. Set aside 400g/14oz of the flesh, cut into chunks. Add the oil to a large saucepan along with half the onions – the onions should be fully covered in oil. Starting at room temperature, place on a high heat and fry until they are golden-brown. Make sure to keep turning and moving the onions in the pan so they don’t burn. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once the onions are cooked, place on a tray, but do not line with kitchen paper as we want the oil. Repeat for the remaining onions. Add the oil to a large saucepan along with half the onions – the onions should be fully covered in oil. Starting at room temperature, place on a high heat and fry until they are golden-brown. Make sure to keep turning and moving the onions in the pan so they don’t burn. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Once the onions are cooked, place on a tray, but do not line with kitchen paper as we want the oil. Repeat for the remaining onions. While the onions are cooking, in a saucepan combine the tomato purée, 30g/1oz baharat spice mix, garlic, ginger, yoghurt, aubergine, chopped pumpkin and some salt and place on a high heat until it starts to bubble. Reduce to a medium-low heat, then keep a lid on the pan and leave to cook for 30 minutes until the pumpkin is slightly soft. While the onions are cooking, in a saucepan combine the tomato purée, 30g/1oz baharat spice mix, garlic, ginger, yoghurt, aubergine, chopped pumpkin and some salt and place on a high heat until it starts to bubble. Reduce to a medium-low heat, then keep a lid on the pan and leave to cook for 30 minutes until the pumpkin is slightly soft. Add in the lemon juice and one-third of the crispy onions, mix through well and leave to cook for another 10 minutes. Add in the lemon juice and one-third of the crispy onions, mix through well and leave to cook for another 10 minutes. While the sauce is cooking, fill a saucepan with enough water to cover the rice, add salt, bring to the boil and then add in the rice. Leave it to cook for around 10–15 minutes until the rice is soft, but not completely cooked. Make sure the water does not all absorb. Drain the rice and set aside. While the sauce is cooking, fill a saucepan with enough water to cover the rice, add salt, bring to the boil and then add in the rice. Leave it to cook for around 10–15 minutes until the rice is soft, but not completely cooked. Make sure the water does not all absorb. Drain the rice and set aside. The vegetables by this point should be tender. Check the tomato sauce for seasoning and add more salt if needed, then pour it into your pumpkin, sprinkle 2 tablespoons of baharat spice mix over the top of the sauce, sprinkle over one-third of the crispy onions, then add the rice on top. The vegetables by this point should be tender. Check the tomato sauce for seasoning and add more salt if needed, then pour it into your pumpkin, sprinkle 2 tablespoons of baharat spice mix over the top of the sauce, sprinkle over one-third of the crispy onions, then add the rice on top. For the saffron, grind it with the sugar in a pestle and mortar until the saffron is almost powder. Add 50ml/2fl oz boiling water to it and stir well. For the saffron, grind it with the sugar in a pestle and mortar until the saffron is almost powder. Add 50ml/2fl oz boiling water to it and stir well. Make holes with a spoon all around the rice, then pour the saffron mixture all over the top, making sure some goes inside the holes. Next, pour over two small ladle spoons of the onion oil over the rice. Finally top off with the rest of the crispy onions. Make holes with a spoon all around the rice, then pour the saffron mixture all over the top, making sure some goes inside the holes. Next, pour over two small ladle spoons of the onion oil over the rice. Finally top off with the rest of the crispy onions. Put the lid of the pumpkin on top then place in the oven at 180C/160C fan/Gas 4 for 1 hour. Put the lid of the pumpkin on top then place in the oven at 180C/160C fan/Gas 4 for 1 hour. Meanwhile, to make the yoghurt salad, mix all of the ingredients together. Meanwhile, to make the yoghurt salad, mix all of the ingredients together. To serve either spoon the rice onto the plate first, then dig deeper and layer the plate – or slice the pumpkin. Serve with the yoghurt salad. To serve either spoon the rice onto the plate first, then dig deeper and layer the plate – or slice the pumpkin. Serve with the yoghurt salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19ceb3bdbfd0cc00c23"
} | 7600f34a296c9078f010382b7f360a98a95b41b5e027d9f57add5676f771b44d | Pork belly baps with poached rhubarb recipe
To make the pork belly baps, place the pork in a deep saucepan, cover with water and add a couple of pinches of salt. Bring to the boil and cook for 15 minutes. Preheat the oven to 220C/220C Fan/Gas 9. Remove the pork belly from the pan and pat dry with kitchen paper. Transfer to a roasting tin and add the vinegar and a good drizzle of vegetable oil. Sprinkle over a good pinch of sea salt, then rub everything into the scored skin. Roast for 30–45 minutes, keeping an eye on it, until the skin is uniformly golden and crisp, and the roasting juices run clear when you pierce the meat with a sharp knife. Remove from the oven and leave to rest. To make the poached rhubarb, bring the cider, brown sugar, cinnamon stick and grenadine syrup to the boil in a non-reactive saucepan. Turn the heat to low, drop in the rhubarb and poach for 10 minutes, or until tender but not falling apart. Leave to cool.If making the deep-fried aubergine as a vegetarian version, lightly season the aubergine with salt and leave for 10 minutes to draw out any moisture. Preheat a deep fat fryer to 190C. Dust the aubergine in the flour. Place the egg and milk in a shallow bowl, beat together and dip the aubergine into the egg and milk. Finally dip into the oats, breadcrumb and seeds. Deep-fry for 4–5 minutes until golden and season well with salt and pepper. To make the fries, heat the vegetable oil in a deep fat fryer or heavy-based saucepan to 140C. Fry the potato and sweet potato in the hot oil for 5 minutes. Carefully remove from the fryer with the fryer basket or a slotted spoon. Place the shallots into the milk then the flour, then deep fry for 1-2 minutes. Drain on kitchen paper. Place the cooked fries into a bowl and top with the crispy onions, spring onions, chives and soured cream.To make the mayonnaise, mix the egg yolk with the vinegar and mustard in a bowl. Ever so slowly, trickle in the oil, whisking all the while, until you have a smooth, thick mayonnaise. Add a good squeeze of lemon juice, a pinch of smoked paprika and season well with salt and pepper.Slice the pork belly into 1cm/½in slices that will fit into the baps and fry in a skillet or heavy-based frying pan with a very small amount of vegetable oil over a medium heat until crispy. To serve, fill each bun with a slice or two of pork belly, a few sticks of poached rhubarb, a small handful of salad leaves and a good drizzle of the smoky mayonnaise. Replace the pork belly with fried aubergine if making a vegetarian version. To make the pork belly baps, place the pork in a deep saucepan, cover with water and add a couple of pinches of salt. Bring to the boil and cook for 15 minutes. Preheat the oven to 220C/220C Fan/Gas 9. Remove the pork belly from the pan and pat dry with kitchen paper. Transfer to a roasting tin and add the vinegar and a good drizzle of vegetable oil. Sprinkle over a good pinch of sea salt, then rub everything into the scored skin. Roast for 30–45 minutes, keeping an eye on it, until the skin is uniformly golden and crisp, and the roasting juices run clear when you pierce the meat with a sharp knife. Remove from the oven and leave to rest. To make the pork belly baps, place the pork in a deep saucepan, cover with water and add a couple of pinches of salt. Bring to the boil and cook for 15 minutes. Preheat the oven to 220C/220C Fan/Gas 9. Remove the pork belly from the pan and pat dry with kitchen paper. Transfer to a roasting tin and add the vinegar and a good drizzle of vegetable oil. Sprinkle over a good pinch of sea salt, then rub everything into the scored skin. Roast for 30–45 minutes, keeping an eye on it, until the skin is uniformly golden and crisp, and the roasting juices run clear when you pierce the meat with a sharp knife. Remove from the oven and leave to rest. To make the poached rhubarb, bring the cider, brown sugar, cinnamon stick and grenadine syrup to the boil in a non-reactive saucepan. Turn the heat to low, drop in the rhubarb and poach for 10 minutes, or until tender but not falling apart. Leave to cool. To make the poached rhubarb, bring the cider, brown sugar, cinnamon stick and grenadine syrup to the boil in a non-reactive saucepan. Turn the heat to low, drop in the rhubarb and poach for 10 minutes, or until tender but not falling apart. Leave to cool. If making the deep-fried aubergine as a vegetarian version, lightly season the aubergine with salt and leave for 10 minutes to draw out any moisture. Preheat a deep fat fryer to 190C. Dust the aubergine in the flour. Place the egg and milk in a shallow bowl, beat together and dip the aubergine into the egg and milk. Finally dip into the oats, breadcrumb and seeds. Deep-fry for 4–5 minutes until golden and season well with salt and pepper. If making the deep-fried aubergine as a vegetarian version, lightly season the aubergine with salt and leave for 10 minutes to draw out any moisture. Preheat a deep fat fryer to 190C. Dust the aubergine in the flour. Place the egg and milk in a shallow bowl, beat together and dip the aubergine into the egg and milk. Finally dip into the oats, breadcrumb and seeds. Deep-fry for 4–5 minutes until golden and season well with salt and pepper. To make the fries, heat the vegetable oil in a deep fat fryer or heavy-based saucepan to 140C. Fry the potato and sweet potato in the hot oil for 5 minutes. Carefully remove from the fryer with the fryer basket or a slotted spoon. Place the shallots into the milk then the flour, then deep fry for 1-2 minutes. Drain on kitchen paper. Place the cooked fries into a bowl and top with the crispy onions, spring onions, chives and soured cream. To make the fries, heat the vegetable oil in a deep fat fryer or heavy-based saucepan to 140C. Fry the potato and sweet potato in the hot oil for 5 minutes. Carefully remove from the fryer with the fryer basket or a slotted spoon. Place the shallots into the milk then the flour, then deep fry for 1-2 minutes. Drain on kitchen paper. Place the cooked fries into a bowl and top with the crispy onions, spring onions, chives and soured cream. To make the mayonnaise, mix the egg yolk with the vinegar and mustard in a bowl. Ever so slowly, trickle in the oil, whisking all the while, until you have a smooth, thick mayonnaise. Add a good squeeze of lemon juice, a pinch of smoked paprika and season well with salt and pepper. To make the mayonnaise, mix the egg yolk with the vinegar and mustard in a bowl. Ever so slowly, trickle in the oil, whisking all the while, until you have a smooth, thick mayonnaise. Add a good squeeze of lemon juice, a pinch of smoked paprika and season well with salt and pepper. Slice the pork belly into 1cm/½in slices that will fit into the baps and fry in a skillet or heavy-based frying pan with a very small amount of vegetable oil over a medium heat until crispy. To serve, fill each bun with a slice or two of pork belly, a few sticks of poached rhubarb, a small handful of salad leaves and a good drizzle of the smoky mayonnaise. Replace the pork belly with fried aubergine if making a vegetarian version. Slice the pork belly into 1cm/½in slices that will fit into the baps and fry in a skillet or heavy-based frying pan with a very small amount of vegetable oil over a medium heat until crispy. To serve, fill each bun with a slice or two of pork belly, a few sticks of poached rhubarb, a small handful of salad leaves and a good drizzle of the smoky mayonnaise. Replace the pork belly with fried aubergine if making a vegetarian version. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pork_belly_baps_with_30808",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pork belly baps with poached rhubarb recipe",
"content": "To make the pork belly baps, place the pork in a deep saucepan, cover with water and add a couple of pinches of salt. Bring to the boil and cook for 15 minutes. Preheat the oven to 220C/220C Fan/Gas 9. Remove the pork belly from the pan and pat dry with kitchen paper. Transfer to a roasting tin and add the vinegar and a good drizzle of vegetable oil. Sprinkle over a good pinch of sea salt, then rub everything into the scored skin. Roast for 30–45 minutes, keeping an eye on it, until the skin is uniformly golden and crisp, and the roasting juices run clear when you pierce the meat with a sharp knife. Remove from the oven and leave to rest. To make the poached rhubarb, bring the cider, brown sugar, cinnamon stick and grenadine syrup to the boil in a non-reactive saucepan. Turn the heat to low, drop in the rhubarb and poach for 10 minutes, or until tender but not falling apart. Leave to cool.If making the deep-fried aubergine as a vegetarian version, lightly season the aubergine with salt and leave for 10 minutes to draw out any moisture. Preheat a deep fat fryer to 190C. Dust the aubergine in the flour. Place the egg and milk in a shallow bowl, beat together and dip the aubergine into the egg and milk. Finally dip into the oats, breadcrumb and seeds. Deep-fry for 4–5 minutes until golden and season well with salt and pepper. To make the fries, heat the vegetable oil in a deep fat fryer or heavy-based saucepan to 140C. Fry the potato and sweet potato in the hot oil for 5 minutes. Carefully remove from the fryer with the fryer basket or a slotted spoon. Place the shallots into the milk then the flour, then deep fry for 1-2 minutes. Drain on kitchen paper. Place the cooked fries into a bowl and top with the crispy onions, spring onions, chives and soured cream.To make the mayonnaise, mix the egg yolk with the vinegar and mustard in a bowl. Ever so slowly, trickle in the oil, whisking all the while, until you have a smooth, thick mayonnaise. Add a good squeeze of lemon juice, a pinch of smoked paprika and season well with salt and pepper.Slice the pork belly into 1cm/½in slices that will fit into the baps and fry in a skillet or heavy-based frying pan with a very small amount of vegetable oil over a medium heat until crispy. To serve, fill each bun with a slice or two of pork belly, a few sticks of poached rhubarb, a small handful of salad leaves and a good drizzle of the smoky mayonnaise. Replace the pork belly with fried aubergine if making a vegetarian version. To make the pork belly baps, place the pork in a deep saucepan, cover with water and add a couple of pinches of salt. Bring to the boil and cook for 15 minutes. Preheat the oven to 220C/220C Fan/Gas 9. Remove the pork belly from the pan and pat dry with kitchen paper. Transfer to a roasting tin and add the vinegar and a good drizzle of vegetable oil. Sprinkle over a good pinch of sea salt, then rub everything into the scored skin. Roast for 30–45 minutes, keeping an eye on it, until the skin is uniformly golden and crisp, and the roasting juices run clear when you pierce the meat with a sharp knife. Remove from the oven and leave to rest. To make the pork belly baps, place the pork in a deep saucepan, cover with water and add a couple of pinches of salt. Bring to the boil and cook for 15 minutes. Preheat the oven to 220C/220C Fan/Gas 9. Remove the pork belly from the pan and pat dry with kitchen paper. Transfer to a roasting tin and add the vinegar and a good drizzle of vegetable oil. Sprinkle over a good pinch of sea salt, then rub everything into the scored skin. Roast for 30–45 minutes, keeping an eye on it, until the skin is uniformly golden and crisp, and the roasting juices run clear when you pierce the meat with a sharp knife. Remove from the oven and leave to rest. To make the poached rhubarb, bring the cider, brown sugar, cinnamon stick and grenadine syrup to the boil in a non-reactive saucepan. Turn the heat to low, drop in the rhubarb and poach for 10 minutes, or until tender but not falling apart. Leave to cool. To make the poached rhubarb, bring the cider, brown sugar, cinnamon stick and grenadine syrup to the boil in a non-reactive saucepan. Turn the heat to low, drop in the rhubarb and poach for 10 minutes, or until tender but not falling apart. Leave to cool. If making the deep-fried aubergine as a vegetarian version, lightly season the aubergine with salt and leave for 10 minutes to draw out any moisture. Preheat a deep fat fryer to 190C. Dust the aubergine in the flour. Place the egg and milk in a shallow bowl, beat together and dip the aubergine into the egg and milk. Finally dip into the oats, breadcrumb and seeds. Deep-fry for 4–5 minutes until golden and season well with salt and pepper. If making the deep-fried aubergine as a vegetarian version, lightly season the aubergine with salt and leave for 10 minutes to draw out any moisture. Preheat a deep fat fryer to 190C. Dust the aubergine in the flour. Place the egg and milk in a shallow bowl, beat together and dip the aubergine into the egg and milk. Finally dip into the oats, breadcrumb and seeds. Deep-fry for 4–5 minutes until golden and season well with salt and pepper. To make the fries, heat the vegetable oil in a deep fat fryer or heavy-based saucepan to 140C. Fry the potato and sweet potato in the hot oil for 5 minutes. Carefully remove from the fryer with the fryer basket or a slotted spoon. Place the shallots into the milk then the flour, then deep fry for 1-2 minutes. Drain on kitchen paper. Place the cooked fries into a bowl and top with the crispy onions, spring onions, chives and soured cream. To make the fries, heat the vegetable oil in a deep fat fryer or heavy-based saucepan to 140C. Fry the potato and sweet potato in the hot oil for 5 minutes. Carefully remove from the fryer with the fryer basket or a slotted spoon. Place the shallots into the milk then the flour, then deep fry for 1-2 minutes. Drain on kitchen paper. Place the cooked fries into a bowl and top with the crispy onions, spring onions, chives and soured cream. To make the mayonnaise, mix the egg yolk with the vinegar and mustard in a bowl. Ever so slowly, trickle in the oil, whisking all the while, until you have a smooth, thick mayonnaise. Add a good squeeze of lemon juice, a pinch of smoked paprika and season well with salt and pepper. To make the mayonnaise, mix the egg yolk with the vinegar and mustard in a bowl. Ever so slowly, trickle in the oil, whisking all the while, until you have a smooth, thick mayonnaise. Add a good squeeze of lemon juice, a pinch of smoked paprika and season well with salt and pepper. Slice the pork belly into 1cm/½in slices that will fit into the baps and fry in a skillet or heavy-based frying pan with a very small amount of vegetable oil over a medium heat until crispy. To serve, fill each bun with a slice or two of pork belly, a few sticks of poached rhubarb, a small handful of salad leaves and a good drizzle of the smoky mayonnaise. Replace the pork belly with fried aubergine if making a vegetarian version. Slice the pork belly into 1cm/½in slices that will fit into the baps and fry in a skillet or heavy-based frying pan with a very small amount of vegetable oil over a medium heat until crispy. To serve, fill each bun with a slice or two of pork belly, a few sticks of poached rhubarb, a small handful of salad leaves and a good drizzle of the smoky mayonnaise. Replace the pork belly with fried aubergine if making a vegetarian version."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19ceb3bdbfd0cc00c24"
} | 45ca5eda062efc0332957d4346658a596b4d50f2e214e13b3b0c38f7e7b4b886 | Courgette gratin recipe
An average of 4.6 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_gratin_04270_16x9.jpg This simple courgette gratin makes a great side dish as it’s creamy and flavoursome without being too rich. Serve with a salad for a light supper. Each serving provides 273 kcal, 10g protein, 5.5g carbohydrate (of which 4g sugars), 23g fat (of which 12g saturates), 2g fibre and 0.7g salt. 2 tbsp olive oil800g/1lb 12oz courgettes, sliced into 5mm/¼in roundsfew sprigs thymefew basil leaves100ml/3½fl oz crème fraîche50ml/2fl oz milk 1 tsp plain flour75g/2½oz gruyère or similar cheese, gratedsalt and freshly ground black pepper 2 tbsp olive oil 800g/1lb 12oz courgettes, sliced into 5mm/¼in rounds few sprigs thyme few basil leaves 100ml/3½fl oz crème fraîche 50ml/2fl oz milk 1 tsp plain flour 75g/2½oz gruyère or similar cheese, grated salt and freshly ground black pepper Method Preheat the oven to 200C/Fan 180C/Gas 6Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper.Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes.Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking.Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling. Preheat the oven to 200C/Fan 180C/Gas 6 Preheat the oven to 200C/Fan 180C/Gas 6 Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper. Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper. Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes. Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes. Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking. Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking. Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling. Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/courgette_gratin_04270",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Courgette gratin recipe",
"content": "An average of 4.6 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_gratin_04270_16x9.jpg This simple courgette gratin makes a great side dish as it’s creamy and flavoursome without being too rich. Serve with a salad for a light supper. Each serving provides 273 kcal, 10g protein, 5.5g carbohydrate (of which 4g sugars), 23g fat (of which 12g saturates), 2g fibre and 0.7g salt. 2 tbsp olive oil800g/1lb 12oz courgettes, sliced into 5mm/¼in roundsfew sprigs thymefew basil leaves100ml/3½fl oz crème fraîche50ml/2fl oz milk 1 tsp plain flour75g/2½oz gruyère or similar cheese, gratedsalt and freshly ground black pepper 2 tbsp olive oil 800g/1lb 12oz courgettes, sliced into 5mm/¼in rounds few sprigs thyme few basil leaves 100ml/3½fl oz crème fraîche 50ml/2fl oz milk 1 tsp plain flour 75g/2½oz gruyère or similar cheese, grated salt and freshly ground black pepper Method Preheat the oven to 200C/Fan 180C/Gas 6Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper.Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes.Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking.Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling. Preheat the oven to 200C/Fan 180C/Gas 6 Preheat the oven to 200C/Fan 180C/Gas 6 Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper. Put the olive oil in a large, lidded frying pan. Add the courgettes and herbs and season with salt and pepper. Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes. Cover and cook gently for 10 minutes, stirring every so often, until the courgettes have softened slightly but are still al dente. The oil should have taken on a deep, rich green colour from the courgettes. Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking. Transfer to an oven dish. Whisk the crème fraîche, milk and flour together in a bowl and season with salt. Pour this mixture over the courgettes – it will not be enough to completely cover the courgettes, but this is fine – it will bubble up when cooking. Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling. Sprinkle over the cheese. Bake in the oven for around 25 minutes, or until brown and bubbling."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19ceb3bdbfd0cc00c25"
} | f3b2f620aece802ba6364be518a12a60b5f1205c9893117b7b3479f97881308e | Sea bream, courgette, capers and basil recipe
Sea bream, courgette, capers & basil with a citrus dressing An average of 5.0 out of 5 stars from 2 ratings A dish that celebrates seasonal summer produce! A zesty orange, lemon and grapefruit dressing accompanies this lively dish of pan-fried sea bream with courgettes. You will need a chef’s blowtorch for this recipe. 6 tbsp olive oil4 green courgettes, cut in half lengthways4 sea bream fillets, skin on pin boned 1 whole orange, segmented and juice reserved1 lemon, segmented and juice reserved1 pink grapefruit, segmented and juice reserved1 tbsp champagne vinegar50g/1¾oz lilliput capers 20g/¾oz fresh basilsalt and black pepper 6 tbsp olive oil 4 green courgettes, cut in half lengthways 4 sea bream fillets, skin on pin boned 1 whole orange, segmented and juice reserved 1 lemon, segmented and juice reserved 1 pink grapefruit, segmented and juice reserved 1 tbsp champagne vinegar 50g/1¾oz lilliput capers 20g/¾oz fresh basil salt and black pepper Method Place a griddle pan over a high heat. Season the courgette with salt and black pepper and drizzle with 2 tablespoon of olive oil. Place flesh-side down on the griddle for 2–3 minutes, on each side, until just cooked. Remove from the pan and set aside to cool down.Season the sea bream with salt and black pepper. Add 2 tablespoons of olive oil to the frying pan, heat over medium heat and fry the fish skin-side down for 2–3 minutes on each side.Place all the citrus segments onto a flameproof flat tray and, using a blowtorch, char all the segments. This will take around 30 seconds.Place all the juices from all the segments into a bowl then add the vinegar, salt and pepper and whisk in the remaining 2 tablespoons olive oil to make a dressing. Add the segments to the dressing.Once the courgette is cool enough to handle, cut on a 45-degree angle into pieces that are 5mm/¼in thick. Place in a separate bowl then add the capers and the basil leaves.To serve, place the sliced courgette onto a plate, dress the courgettes with the citrus dressing and finish off by placing the sea bream on top. Place a griddle pan over a high heat. Season the courgette with salt and black pepper and drizzle with 2 tablespoon of olive oil. Place flesh-side down on the griddle for 2–3 minutes, on each side, until just cooked. Remove from the pan and set aside to cool down. Place a griddle pan over a high heat. Season the courgette with salt and black pepper and drizzle with 2 tablespoon of olive oil. Place flesh-side down on the griddle for 2–3 minutes, on each side, until just cooked. Remove from the pan and set aside to cool down. Season the sea bream with salt and black pepper. Add 2 tablespoons of olive oil to the frying pan, heat over medium heat and fry the fish skin-side down for 2–3 minutes on each side. Season the sea bream with salt and black pepper. Add 2 tablespoons of olive oil to the frying pan, heat over medium heat and fry the fish skin-side down for 2–3 minutes on each side. Place all the citrus segments onto a flameproof flat tray and, using a blowtorch, char all the segments. This will take around 30 seconds. Place all the citrus segments onto a flameproof flat tray and, using a blowtorch, char all the segments. This will take around 30 seconds. Place all the juices from all the segments into a bowl then add the vinegar, salt and pepper and whisk in the remaining 2 tablespoons olive oil to make a dressing. Add the segments to the dressing. Place all the juices from all the segments into a bowl then add the vinegar, salt and pepper and whisk in the remaining 2 tablespoons olive oil to make a dressing. Add the segments to the dressing. Once the courgette is cool enough to handle, cut on a 45-degree angle into pieces that are 5mm/¼in thick. Place in a separate bowl then add the capers and the basil leaves. Once the courgette is cool enough to handle, cut on a 45-degree angle into pieces that are 5mm/¼in thick. Place in a separate bowl then add the capers and the basil leaves. To serve, place the sliced courgette onto a plate, dress the courgettes with the citrus dressing and finish off by placing the sea bream on top. To serve, place the sliced courgette onto a plate, dress the courgettes with the citrus dressing and finish off by placing the sea bream on top. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sea_bream_courgette_04097",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sea bream, courgette, capers and basil recipe",
"content": "Sea bream, courgette, capers & basil with a citrus dressing An average of 5.0 out of 5 stars from 2 ratings A dish that celebrates seasonal summer produce! A zesty orange, lemon and grapefruit dressing accompanies this lively dish of pan-fried sea bream with courgettes. You will need a chef’s blowtorch for this recipe. 6 tbsp olive oil4 green courgettes, cut in half lengthways4 sea bream fillets, skin on pin boned 1 whole orange, segmented and juice reserved1 lemon, segmented and juice reserved1 pink grapefruit, segmented and juice reserved1 tbsp champagne vinegar50g/1¾oz lilliput capers 20g/¾oz fresh basilsalt and black pepper 6 tbsp olive oil 4 green courgettes, cut in half lengthways 4 sea bream fillets, skin on pin boned 1 whole orange, segmented and juice reserved 1 lemon, segmented and juice reserved 1 pink grapefruit, segmented and juice reserved 1 tbsp champagne vinegar 50g/1¾oz lilliput capers 20g/¾oz fresh basil salt and black pepper Method Place a griddle pan over a high heat. Season the courgette with salt and black pepper and drizzle with 2 tablespoon of olive oil. Place flesh-side down on the griddle for 2–3 minutes, on each side, until just cooked. Remove from the pan and set aside to cool down.Season the sea bream with salt and black pepper. Add 2 tablespoons of olive oil to the frying pan, heat over medium heat and fry the fish skin-side down for 2–3 minutes on each side.Place all the citrus segments onto a flameproof flat tray and, using a blowtorch, char all the segments. This will take around 30 seconds.Place all the juices from all the segments into a bowl then add the vinegar, salt and pepper and whisk in the remaining 2 tablespoons olive oil to make a dressing. Add the segments to the dressing.Once the courgette is cool enough to handle, cut on a 45-degree angle into pieces that are 5mm/¼in thick. Place in a separate bowl then add the capers and the basil leaves.To serve, place the sliced courgette onto a plate, dress the courgettes with the citrus dressing and finish off by placing the sea bream on top. Place a griddle pan over a high heat. Season the courgette with salt and black pepper and drizzle with 2 tablespoon of olive oil. Place flesh-side down on the griddle for 2–3 minutes, on each side, until just cooked. Remove from the pan and set aside to cool down. Place a griddle pan over a high heat. Season the courgette with salt and black pepper and drizzle with 2 tablespoon of olive oil. Place flesh-side down on the griddle for 2–3 minutes, on each side, until just cooked. Remove from the pan and set aside to cool down. Season the sea bream with salt and black pepper. Add 2 tablespoons of olive oil to the frying pan, heat over medium heat and fry the fish skin-side down for 2–3 minutes on each side. Season the sea bream with salt and black pepper. Add 2 tablespoons of olive oil to the frying pan, heat over medium heat and fry the fish skin-side down for 2–3 minutes on each side. Place all the citrus segments onto a flameproof flat tray and, using a blowtorch, char all the segments. This will take around 30 seconds. Place all the citrus segments onto a flameproof flat tray and, using a blowtorch, char all the segments. This will take around 30 seconds. Place all the juices from all the segments into a bowl then add the vinegar, salt and pepper and whisk in the remaining 2 tablespoons olive oil to make a dressing. Add the segments to the dressing. Place all the juices from all the segments into a bowl then add the vinegar, salt and pepper and whisk in the remaining 2 tablespoons olive oil to make a dressing. Add the segments to the dressing. Once the courgette is cool enough to handle, cut on a 45-degree angle into pieces that are 5mm/¼in thick. Place in a separate bowl then add the capers and the basil leaves. Once the courgette is cool enough to handle, cut on a 45-degree angle into pieces that are 5mm/¼in thick. Place in a separate bowl then add the capers and the basil leaves. To serve, place the sliced courgette onto a plate, dress the courgettes with the citrus dressing and finish off by placing the sea bream on top. To serve, place the sliced courgette onto a plate, dress the courgettes with the citrus dressing and finish off by placing the sea bream on top."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19ceb3bdbfd0cc00c26"
} | 2edfb3d49575d3fa05e6bdbe8ab9f37d8d688c9ef3f10067b705d2dde5322b91 | Turmeric, lemongrass and honey tea recipe
An average of 4.8 out of 5 stars from 4 ratings Add fresh turmeric, peppercorns, lemongrass and a dash of honey to green tea to make this feel-good drink. 1 finger-sized piece fresh turmeric 2 peppercorns 1 lemongrass stalk, bruised1 green tea bag honey, to taste 1 finger-sized piece fresh turmeric 2 peppercorns 1 lemongrass stalk, bruised 1 green tea bag honey, to taste Method Peel the turmeric using the back of a small teaspoon and cut it into fine slices. Put the turmeric in a small pan with the peppercorns and lemongrass. Pour over 500ml/18fl oz of kettle-hot water (or two mugs-full) and allow to simmer gently for 15 minutes. Turn off the heat and add the green tea bag. Leave the tea bag to steep for a few minutes before passing it through a strainer into mugs. Add honey to taste. Peel the turmeric using the back of a small teaspoon and cut it into fine slices. Put the turmeric in a small pan with the peppercorns and lemongrass. Pour over 500ml/18fl oz of kettle-hot water (or two mugs-full) and allow to simmer gently for 15 minutes. Peel the turmeric using the back of a small teaspoon and cut it into fine slices. Put the turmeric in a small pan with the peppercorns and lemongrass. Pour over 500ml/18fl oz of kettle-hot water (or two mugs-full) and allow to simmer gently for 15 minutes. Turn off the heat and add the green tea bag. Turn off the heat and add the green tea bag. Leave the tea bag to steep for a few minutes before passing it through a strainer into mugs. Add honey to taste. Leave the tea bag to steep for a few minutes before passing it through a strainer into mugs. Add honey to taste. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/turmeric_lemongrass_tea_17335",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Turmeric, lemongrass and honey tea recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Add fresh turmeric, peppercorns, lemongrass and a dash of honey to green tea to make this feel-good drink. 1 finger-sized piece fresh turmeric 2 peppercorns 1 lemongrass stalk, bruised1 green tea bag honey, to taste 1 finger-sized piece fresh turmeric 2 peppercorns 1 lemongrass stalk, bruised 1 green tea bag honey, to taste Method Peel the turmeric using the back of a small teaspoon and cut it into fine slices. Put the turmeric in a small pan with the peppercorns and lemongrass. Pour over 500ml/18fl oz of kettle-hot water (or two mugs-full) and allow to simmer gently for 15 minutes. Turn off the heat and add the green tea bag. Leave the tea bag to steep for a few minutes before passing it through a strainer into mugs. Add honey to taste. Peel the turmeric using the back of a small teaspoon and cut it into fine slices. Put the turmeric in a small pan with the peppercorns and lemongrass. Pour over 500ml/18fl oz of kettle-hot water (or two mugs-full) and allow to simmer gently for 15 minutes. Peel the turmeric using the back of a small teaspoon and cut it into fine slices. Put the turmeric in a small pan with the peppercorns and lemongrass. Pour over 500ml/18fl oz of kettle-hot water (or two mugs-full) and allow to simmer gently for 15 minutes. Turn off the heat and add the green tea bag. Turn off the heat and add the green tea bag. Leave the tea bag to steep for a few minutes before passing it through a strainer into mugs. Add honey to taste. Leave the tea bag to steep for a few minutes before passing it through a strainer into mugs. Add honey to taste."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19deb3bdbfd0cc00c27"
} | c3a20c1746b91c96b6b592aebac27dcd5380751effe2631ba788f6a186d421de | Brandade de morue recipe
An average of 5.0 out of 5 stars from 2 ratings Soak the cod for 24 hours ahead of when you wish to cook this recipe. Blend or mash it to a light, silky texture - both comfort and luxury food! 500g/1lb 2oz piece salt cod 500ml/18fl oz milk2 bay leaves2 garlic cloves, thinly slicedfew peppercorns½ tsp fennel seeds1 piece pared lemon zest400g/14oz potatoes, peeled (unpeeled weight)100m/3½fl oz single cream75ml/2½fl oz olive oil 500g/1lb 2oz piece salt cod 500ml/18fl oz milk 2 bay leaves 2 garlic cloves, thinly sliced few peppercorns ½ tsp fennel seeds 1 piece pared lemon zest 400g/14oz potatoes, peeled (unpeeled weight) 100m/3½fl oz single cream 75ml/2½fl oz olive oil grating nutmeg1-2 tbsp olive oilfew slices trufflethin slices French bread, toasted grating nutmeg 1-2 tbsp olive oil few slices truffle thin slices French bread, toasted Method First soak the cod – you will need to start this process a full day before you want to make the brandade. Put the cod in a large container and cover with cold water. Leave to soak at room temperature for 24 hours, changing the water at least four times.Drain the cod and put in a saucepan. Cover with water and bring to the boil. Simmer for five minutes, then drain. Repeat this process. Return the cod to the saucepan and this time cover with the milk. Add the bay leaves, garlic cloves, peppercorns, fennel seeds and lemon zest. Heat gently until almost boiling, then turn down and leave to simmer for 10 minutes. Remove from the heat and leave the fish to cool in the milk.Cut the potatoes into small chunks and put in a saucepan. Cover with water and bring to the boil. Simmer until tender – around 10 minutes – then drain.Strain the cod, reserving 50ml/2fl oz of the milk, but discarding the aromatics. Remove any skin and bone from the cod, then crush the flakes lightly with a fork. Make the sauce in a food processor or by hand. To make in a food processor, put the fish and potatoes in the processor with the reserved milk and the cream. Blend until becoming smooth, then gradually drizzle in the olive oil in while the motor is running until you have a smooth, well emulsified paste.Alternatively, mash the cod with a fork, or pound with a pestle and mortar, gradually incorporating the reserved milk, then mash the potatoes with the cream. Mix together then gradually work in the olive oil. Serve with a little finely grated nutmeg, a drizzle of olive oil and perhaps a few slices of truffle, along with toasted slices of French bread. First soak the cod – you will need to start this process a full day before you want to make the brandade. Put the cod in a large container and cover with cold water. Leave to soak at room temperature for 24 hours, changing the water at least four times. First soak the cod – you will need to start this process a full day before you want to make the brandade. Put the cod in a large container and cover with cold water. Leave to soak at room temperature for 24 hours, changing the water at least four times. Drain the cod and put in a saucepan. Cover with water and bring to the boil. Simmer for five minutes, then drain. Repeat this process. Drain the cod and put in a saucepan. Cover with water and bring to the boil. Simmer for five minutes, then drain. Repeat this process. Return the cod to the saucepan and this time cover with the milk. Add the bay leaves, garlic cloves, peppercorns, fennel seeds and lemon zest. Heat gently until almost boiling, then turn down and leave to simmer for 10 minutes. Remove from the heat and leave the fish to cool in the milk. Return the cod to the saucepan and this time cover with the milk. Add the bay leaves, garlic cloves, peppercorns, fennel seeds and lemon zest. Heat gently until almost boiling, then turn down and leave to simmer for 10 minutes. Remove from the heat and leave the fish to cool in the milk. Cut the potatoes into small chunks and put in a saucepan. Cover with water and bring to the boil. Simmer until tender – around 10 minutes – then drain. Cut the potatoes into small chunks and put in a saucepan. Cover with water and bring to the boil. Simmer until tender – around 10 minutes – then drain. Strain the cod, reserving 50ml/2fl oz of the milk, but discarding the aromatics. Remove any skin and bone from the cod, then crush the flakes lightly with a fork. Strain the cod, reserving 50ml/2fl oz of the milk, but discarding the aromatics. Remove any skin and bone from the cod, then crush the flakes lightly with a fork. Make the sauce in a food processor or by hand. To make in a food processor, put the fish and potatoes in the processor with the reserved milk and the cream. Blend until becoming smooth, then gradually drizzle in the olive oil in while the motor is running until you have a smooth, well emulsified paste. Make the sauce in a food processor or by hand. To make in a food processor, put the fish and potatoes in the processor with the reserved milk and the cream. Blend until becoming smooth, then gradually drizzle in the olive oil in while the motor is running until you have a smooth, well emulsified paste. Alternatively, mash the cod with a fork, or pound with a pestle and mortar, gradually incorporating the reserved milk, then mash the potatoes with the cream. Mix together then gradually work in the olive oil. Alternatively, mash the cod with a fork, or pound with a pestle and mortar, gradually incorporating the reserved milk, then mash the potatoes with the cream. Mix together then gradually work in the olive oil. Serve with a little finely grated nutmeg, a drizzle of olive oil and perhaps a few slices of truffle, along with toasted slices of French bread. Serve with a little finely grated nutmeg, a drizzle of olive oil and perhaps a few slices of truffle, along with toasted slices of French bread. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/brandade_de_morue_30836",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Brandade de morue recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Soak the cod for 24 hours ahead of when you wish to cook this recipe. Blend or mash it to a light, silky texture - both comfort and luxury food! 500g/1lb 2oz piece salt cod 500ml/18fl oz milk2 bay leaves2 garlic cloves, thinly slicedfew peppercorns½ tsp fennel seeds1 piece pared lemon zest400g/14oz potatoes, peeled (unpeeled weight)100m/3½fl oz single cream75ml/2½fl oz olive oil 500g/1lb 2oz piece salt cod 500ml/18fl oz milk 2 bay leaves 2 garlic cloves, thinly sliced few peppercorns ½ tsp fennel seeds 1 piece pared lemon zest 400g/14oz potatoes, peeled (unpeeled weight) 100m/3½fl oz single cream 75ml/2½fl oz olive oil grating nutmeg1-2 tbsp olive oilfew slices trufflethin slices French bread, toasted grating nutmeg 1-2 tbsp olive oil few slices truffle thin slices French bread, toasted Method First soak the cod – you will need to start this process a full day before you want to make the brandade. Put the cod in a large container and cover with cold water. Leave to soak at room temperature for 24 hours, changing the water at least four times.Drain the cod and put in a saucepan. Cover with water and bring to the boil. Simmer for five minutes, then drain. Repeat this process. Return the cod to the saucepan and this time cover with the milk. Add the bay leaves, garlic cloves, peppercorns, fennel seeds and lemon zest. Heat gently until almost boiling, then turn down and leave to simmer for 10 minutes. Remove from the heat and leave the fish to cool in the milk.Cut the potatoes into small chunks and put in a saucepan. Cover with water and bring to the boil. Simmer until tender – around 10 minutes – then drain.Strain the cod, reserving 50ml/2fl oz of the milk, but discarding the aromatics. Remove any skin and bone from the cod, then crush the flakes lightly with a fork. Make the sauce in a food processor or by hand. To make in a food processor, put the fish and potatoes in the processor with the reserved milk and the cream. Blend until becoming smooth, then gradually drizzle in the olive oil in while the motor is running until you have a smooth, well emulsified paste.Alternatively, mash the cod with a fork, or pound with a pestle and mortar, gradually incorporating the reserved milk, then mash the potatoes with the cream. Mix together then gradually work in the olive oil. Serve with a little finely grated nutmeg, a drizzle of olive oil and perhaps a few slices of truffle, along with toasted slices of French bread. First soak the cod – you will need to start this process a full day before you want to make the brandade. Put the cod in a large container and cover with cold water. Leave to soak at room temperature for 24 hours, changing the water at least four times. First soak the cod – you will need to start this process a full day before you want to make the brandade. Put the cod in a large container and cover with cold water. Leave to soak at room temperature for 24 hours, changing the water at least four times. Drain the cod and put in a saucepan. Cover with water and bring to the boil. Simmer for five minutes, then drain. Repeat this process. Drain the cod and put in a saucepan. Cover with water and bring to the boil. Simmer for five minutes, then drain. Repeat this process. Return the cod to the saucepan and this time cover with the milk. Add the bay leaves, garlic cloves, peppercorns, fennel seeds and lemon zest. Heat gently until almost boiling, then turn down and leave to simmer for 10 minutes. Remove from the heat and leave the fish to cool in the milk. Return the cod to the saucepan and this time cover with the milk. Add the bay leaves, garlic cloves, peppercorns, fennel seeds and lemon zest. Heat gently until almost boiling, then turn down and leave to simmer for 10 minutes. Remove from the heat and leave the fish to cool in the milk. Cut the potatoes into small chunks and put in a saucepan. Cover with water and bring to the boil. Simmer until tender – around 10 minutes – then drain. Cut the potatoes into small chunks and put in a saucepan. Cover with water and bring to the boil. Simmer until tender – around 10 minutes – then drain. Strain the cod, reserving 50ml/2fl oz of the milk, but discarding the aromatics. Remove any skin and bone from the cod, then crush the flakes lightly with a fork. Strain the cod, reserving 50ml/2fl oz of the milk, but discarding the aromatics. Remove any skin and bone from the cod, then crush the flakes lightly with a fork. Make the sauce in a food processor or by hand. To make in a food processor, put the fish and potatoes in the processor with the reserved milk and the cream. Blend until becoming smooth, then gradually drizzle in the olive oil in while the motor is running until you have a smooth, well emulsified paste. Make the sauce in a food processor or by hand. To make in a food processor, put the fish and potatoes in the processor with the reserved milk and the cream. Blend until becoming smooth, then gradually drizzle in the olive oil in while the motor is running until you have a smooth, well emulsified paste. Alternatively, mash the cod with a fork, or pound with a pestle and mortar, gradually incorporating the reserved milk, then mash the potatoes with the cream. Mix together then gradually work in the olive oil. Alternatively, mash the cod with a fork, or pound with a pestle and mortar, gradually incorporating the reserved milk, then mash the potatoes with the cream. Mix together then gradually work in the olive oil. Serve with a little finely grated nutmeg, a drizzle of olive oil and perhaps a few slices of truffle, along with toasted slices of French bread. Serve with a little finely grated nutmeg, a drizzle of olive oil and perhaps a few slices of truffle, along with toasted slices of French bread."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19deb3bdbfd0cc00c28"
} | e427dec36c289a86ecea069b2a7f642e2c8c41a28894f4d0a4fb62e35dcf6ca5 | Poached sea trout with wasabi watercress sauce recipe
An average of 0.0 out of 5 stars from 0 ratings Homemade stock with fennel, vermouth, ginger and dill makes all the difference when poaching the trout in this flavour-packed dish. 2 shallots, sliced 1–2 fennel bulbs 1 tsp peppercorns 1 tsp coriander seeds 150ml/5fl oz vermouth 1 small knob fresh root ginger 1 bay leaf few dill sprigs 1 tbsp fresh parsley stalkssalt, to taste 2 shallots, sliced 1–2 fennel bulbs 1 tsp peppercorns 1 tsp coriander seeds 150ml/5fl oz vermouth 1 small knob fresh root ginger 1 bay leaf few dill sprigs 1 tbsp fresh parsley stalks salt, to taste 2 x 200g/7oz sea trout fillets 2 x 200g/7oz sea trout fillets 60g/2¼oz unsalted butter 2 slices day-old sourdough, cut into small cubessalt and freshly ground black pepper 60g/2¼oz unsalted butter 2 slices day-old sourdough, cut into small cubes salt and freshly ground black pepper 2 bunches watercress, plus extra for garnish1 lime, juice only1 banana shallot, sliced1–2 tsp wasabi, freshly grated2–3 tbsp crème fraîche 2 bunches watercress, plus extra for garnish 1 lime, juice only 1 banana shallot, sliced 1–2 tsp wasabi, freshly grated 2–3 tbsp crème fraîche Method To make the stock, put all the stock ingredients in a large saucepan, fill with water to cover and then bring to a boil. Simmer gently for 10 minutes. Strain the stock.To make the poached sea trout, put the sea trout in a clean pan, pour over the stock. Bring back to a simmer and cook very gently for 6–8 minutes, or until cooked, depending on the thickness of the fish.To make the croûtons, heat the butter until foaming. Add the cubes of bread and cook until golden-brown and crisp. Season with salt and freshly ground black pepper and then remove the croûtons from the pan and set to one side to drain on a plate lined with kitchen paper.To make the watercress sauce, blend the watercress, lime juice, shallot and wasabi together in a food processor or blender, until smooth. Add the crème fraîche and season with salt and freshly ground black pepperTo serve, spoon some watercress sauce onto a plate, add the fish, scatter over some croûtons and garnish with a little more watercress. To make the stock, put all the stock ingredients in a large saucepan, fill with water to cover and then bring to a boil. Simmer gently for 10 minutes. Strain the stock. To make the stock, put all the stock ingredients in a large saucepan, fill with water to cover and then bring to a boil. Simmer gently for 10 minutes. Strain the stock. To make the poached sea trout, put the sea trout in a clean pan, pour over the stock. Bring back to a simmer and cook very gently for 6–8 minutes, or until cooked, depending on the thickness of the fish. To make the poached sea trout, put the sea trout in a clean pan, pour over the stock. Bring back to a simmer and cook very gently for 6–8 minutes, or until cooked, depending on the thickness of the fish. To make the croûtons, heat the butter until foaming. Add the cubes of bread and cook until golden-brown and crisp. Season with salt and freshly ground black pepper and then remove the croûtons from the pan and set to one side to drain on a plate lined with kitchen paper. To make the croûtons, heat the butter until foaming. Add the cubes of bread and cook until golden-brown and crisp. Season with salt and freshly ground black pepper and then remove the croûtons from the pan and set to one side to drain on a plate lined with kitchen paper. To make the watercress sauce, blend the watercress, lime juice, shallot and wasabi together in a food processor or blender, until smooth. Add the crème fraîche and season with salt and freshly ground black pepper To make the watercress sauce, blend the watercress, lime juice, shallot and wasabi together in a food processor or blender, until smooth. Add the crème fraîche and season with salt and freshly ground black pepper To serve, spoon some watercress sauce onto a plate, add the fish, scatter over some croûtons and garnish with a little more watercress. To serve, spoon some watercress sauce onto a plate, add the fish, scatter over some croûtons and garnish with a little more watercress. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/poached_sea_trout_53360",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Poached sea trout with wasabi watercress sauce recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Homemade stock with fennel, vermouth, ginger and dill makes all the difference when poaching the trout in this flavour-packed dish. 2 shallots, sliced 1–2 fennel bulbs 1 tsp peppercorns 1 tsp coriander seeds 150ml/5fl oz vermouth 1 small knob fresh root ginger 1 bay leaf few dill sprigs 1 tbsp fresh parsley stalkssalt, to taste 2 shallots, sliced 1–2 fennel bulbs 1 tsp peppercorns 1 tsp coriander seeds 150ml/5fl oz vermouth 1 small knob fresh root ginger 1 bay leaf few dill sprigs 1 tbsp fresh parsley stalks salt, to taste 2 x 200g/7oz sea trout fillets 2 x 200g/7oz sea trout fillets 60g/2¼oz unsalted butter 2 slices day-old sourdough, cut into small cubessalt and freshly ground black pepper 60g/2¼oz unsalted butter 2 slices day-old sourdough, cut into small cubes salt and freshly ground black pepper 2 bunches watercress, plus extra for garnish1 lime, juice only1 banana shallot, sliced1–2 tsp wasabi, freshly grated2–3 tbsp crème fraîche 2 bunches watercress, plus extra for garnish 1 lime, juice only 1 banana shallot, sliced 1–2 tsp wasabi, freshly grated 2–3 tbsp crème fraîche Method To make the stock, put all the stock ingredients in a large saucepan, fill with water to cover and then bring to a boil. Simmer gently for 10 minutes. Strain the stock.To make the poached sea trout, put the sea trout in a clean pan, pour over the stock. Bring back to a simmer and cook very gently for 6–8 minutes, or until cooked, depending on the thickness of the fish.To make the croûtons, heat the butter until foaming. Add the cubes of bread and cook until golden-brown and crisp. Season with salt and freshly ground black pepper and then remove the croûtons from the pan and set to one side to drain on a plate lined with kitchen paper.To make the watercress sauce, blend the watercress, lime juice, shallot and wasabi together in a food processor or blender, until smooth. Add the crème fraîche and season with salt and freshly ground black pepperTo serve, spoon some watercress sauce onto a plate, add the fish, scatter over some croûtons and garnish with a little more watercress. To make the stock, put all the stock ingredients in a large saucepan, fill with water to cover and then bring to a boil. Simmer gently for 10 minutes. Strain the stock. To make the stock, put all the stock ingredients in a large saucepan, fill with water to cover and then bring to a boil. Simmer gently for 10 minutes. Strain the stock. To make the poached sea trout, put the sea trout in a clean pan, pour over the stock. Bring back to a simmer and cook very gently for 6–8 minutes, or until cooked, depending on the thickness of the fish. To make the poached sea trout, put the sea trout in a clean pan, pour over the stock. Bring back to a simmer and cook very gently for 6–8 minutes, or until cooked, depending on the thickness of the fish. To make the croûtons, heat the butter until foaming. Add the cubes of bread and cook until golden-brown and crisp. Season with salt and freshly ground black pepper and then remove the croûtons from the pan and set to one side to drain on a plate lined with kitchen paper. To make the croûtons, heat the butter until foaming. Add the cubes of bread and cook until golden-brown and crisp. Season with salt and freshly ground black pepper and then remove the croûtons from the pan and set to one side to drain on a plate lined with kitchen paper. To make the watercress sauce, blend the watercress, lime juice, shallot and wasabi together in a food processor or blender, until smooth. Add the crème fraîche and season with salt and freshly ground black pepper To make the watercress sauce, blend the watercress, lime juice, shallot and wasabi together in a food processor or blender, until smooth. Add the crème fraîche and season with salt and freshly ground black pepper To serve, spoon some watercress sauce onto a plate, add the fish, scatter over some croûtons and garnish with a little more watercress. To serve, spoon some watercress sauce onto a plate, add the fish, scatter over some croûtons and garnish with a little more watercress."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19deb3bdbfd0cc00c29"
} | dc0aa6189b0f6005dcb8ed9cd4422046a620048ebf36297d660d3f75c9f502ec | Beef Wellington and red wine sauce recipe
An average of 5.0 out of 5 stars from 3 ratings This classic Sunday lunch dish is served with a rich red wine sauce for maximum comfort food vibes. 450g/1lb beef fillet, at room temperature2 tbsp olive oil30g/1oz unsalted butter 1 banana shallot, finely chopped2 garlic cloves, finely chopped 4 large Portobello mushrooms 1 bay leaf 1 tsp chopped fresh thyme 1 tsp chopped fresh tarragon 8 slices Parma ham 500g/1lb 2oz puff pastry 1 free-range egg, beatensalt and freshly ground black pepper 450g/1lb beef fillet, at room temperature 2 tbsp olive oil 30g/1oz unsalted butter 1 banana shallot, finely chopped 2 garlic cloves, finely chopped 4 large Portobello mushrooms 1 bay leaf 1 tsp chopped fresh thyme 1 tsp chopped fresh tarragon 8 slices Parma ham 500g/1lb 2oz puff pastry 1 free-range egg, beaten salt and freshly ground black pepper 2 tbsp olive oil2 banana shallots, finely chopped1 garlic clove, smashedsplash sherry vinegar 500ml/18fl oz red wine 1 bay leaf 6 peppercorns fresh thyme sprigs 500ml/18fl oz beef stock salt and freshly ground black pepper 2 tbsp olive oil 2 banana shallots, finely chopped 1 garlic clove, smashed splash sherry vinegar 500ml/18fl oz red wine 1 bay leaf 6 peppercorns fresh thyme sprigs 500ml/18fl oz beef stock salt and freshly ground black pepper Method To make the beef Wellington, season the beef fillet well with salt and pepper. Heat the oil in a frying or griddle pan, add the beef and sear all over. Set aside.Heat the butter in a large frying pan on a medium heat and fry the shallot and garlic. Blitz the mushrooms in a food processor. Add the mushrooms, bay leaf and thyme to the shallot mixture. Fry for 10–15 minutes until cooked through and softened. Add the tarragon and season with salt and pepper. Leave to cool.Lay the Parma ham slices out on a board, slightly overlapping.Cover the beef fillet in the cooked mushroom mixture and place it on top of the Parma ham. Wrap up well so there are no gaps.Roll out the pastry to 1cm/½in thick and lay the pastry over the top of the wrapped beef. Wrap to encase completely and trim any excess pastry. Brush with half of the beaten egg. Chill in the fridge for 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Brush again with the remaining egg then cook for around 20–25 minutes. Leave to rest for 20 minutes before slicing.Meanwhile to make the red wine sauce, heat the oil in a saucepan and fry the shallots and garlic for 2–3 minutes. Add the vinegar, then add the wine, bay leaf, peppercorns and thyme sprigs. Cook until reduced by half, then add the stock and reduce by half again. Taste and season with salt and pepper. Strain the sauce into a serving jug. Serve the sliced Wellington with the red wine sauce. To make the beef Wellington, season the beef fillet well with salt and pepper. To make the beef Wellington, season the beef fillet well with salt and pepper. Heat the oil in a frying or griddle pan, add the beef and sear all over. Set aside. Heat the oil in a frying or griddle pan, add the beef and sear all over. Set aside. Heat the butter in a large frying pan on a medium heat and fry the shallot and garlic. Heat the butter in a large frying pan on a medium heat and fry the shallot and garlic. Blitz the mushrooms in a food processor. Add the mushrooms, bay leaf and thyme to the shallot mixture. Fry for 10–15 minutes until cooked through and softened. Blitz the mushrooms in a food processor. Add the mushrooms, bay leaf and thyme to the shallot mixture. Fry for 10–15 minutes until cooked through and softened. Add the tarragon and season with salt and pepper. Leave to cool. Add the tarragon and season with salt and pepper. Leave to cool. Lay the Parma ham slices out on a board, slightly overlapping. Lay the Parma ham slices out on a board, slightly overlapping. Cover the beef fillet in the cooked mushroom mixture and place it on top of the Parma ham. Wrap up well so there are no gaps. Cover the beef fillet in the cooked mushroom mixture and place it on top of the Parma ham. Wrap up well so there are no gaps. Roll out the pastry to 1cm/½in thick and lay the pastry over the top of the wrapped beef. Wrap to encase completely and trim any excess pastry. Brush with half of the beaten egg. Roll out the pastry to 1cm/½in thick and lay the pastry over the top of the wrapped beef. Wrap to encase completely and trim any excess pastry. Brush with half of the beaten egg. Chill in the fridge for 30 minutes. Chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Brush again with the remaining egg then cook for around 20–25 minutes. Leave to rest for 20 minutes before slicing. Brush again with the remaining egg then cook for around 20–25 minutes. Leave to rest for 20 minutes before slicing. Meanwhile to make the red wine sauce, heat the oil in a saucepan and fry the shallots and garlic for 2–3 minutes. Meanwhile to make the red wine sauce, heat the oil in a saucepan and fry the shallots and garlic for 2–3 minutes. Add the vinegar, then add the wine, bay leaf, peppercorns and thyme sprigs. Cook until reduced by half, then add the stock and reduce by half again. Taste and season with salt and pepper. Strain the sauce into a serving jug. Add the vinegar, then add the wine, bay leaf, peppercorns and thyme sprigs. Cook until reduced by half, then add the stock and reduce by half again. Taste and season with salt and pepper. Strain the sauce into a serving jug. Serve the sliced Wellington with the red wine sauce. Serve the sliced Wellington with the red wine sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beef_wellington_and_red_89967",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef Wellington and red wine sauce recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This classic Sunday lunch dish is served with a rich red wine sauce for maximum comfort food vibes. 450g/1lb beef fillet, at room temperature2 tbsp olive oil30g/1oz unsalted butter 1 banana shallot, finely chopped2 garlic cloves, finely chopped 4 large Portobello mushrooms 1 bay leaf 1 tsp chopped fresh thyme 1 tsp chopped fresh tarragon 8 slices Parma ham 500g/1lb 2oz puff pastry 1 free-range egg, beatensalt and freshly ground black pepper 450g/1lb beef fillet, at room temperature 2 tbsp olive oil 30g/1oz unsalted butter 1 banana shallot, finely chopped 2 garlic cloves, finely chopped 4 large Portobello mushrooms 1 bay leaf 1 tsp chopped fresh thyme 1 tsp chopped fresh tarragon 8 slices Parma ham 500g/1lb 2oz puff pastry 1 free-range egg, beaten salt and freshly ground black pepper 2 tbsp olive oil2 banana shallots, finely chopped1 garlic clove, smashedsplash sherry vinegar 500ml/18fl oz red wine 1 bay leaf 6 peppercorns fresh thyme sprigs 500ml/18fl oz beef stock salt and freshly ground black pepper 2 tbsp olive oil 2 banana shallots, finely chopped 1 garlic clove, smashed splash sherry vinegar 500ml/18fl oz red wine 1 bay leaf 6 peppercorns fresh thyme sprigs 500ml/18fl oz beef stock salt and freshly ground black pepper Method To make the beef Wellington, season the beef fillet well with salt and pepper. Heat the oil in a frying or griddle pan, add the beef and sear all over. Set aside.Heat the butter in a large frying pan on a medium heat and fry the shallot and garlic. Blitz the mushrooms in a food processor. Add the mushrooms, bay leaf and thyme to the shallot mixture. Fry for 10–15 minutes until cooked through and softened. Add the tarragon and season with salt and pepper. Leave to cool.Lay the Parma ham slices out on a board, slightly overlapping.Cover the beef fillet in the cooked mushroom mixture and place it on top of the Parma ham. Wrap up well so there are no gaps.Roll out the pastry to 1cm/½in thick and lay the pastry over the top of the wrapped beef. Wrap to encase completely and trim any excess pastry. Brush with half of the beaten egg. Chill in the fridge for 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Brush again with the remaining egg then cook for around 20–25 minutes. Leave to rest for 20 minutes before slicing.Meanwhile to make the red wine sauce, heat the oil in a saucepan and fry the shallots and garlic for 2–3 minutes. Add the vinegar, then add the wine, bay leaf, peppercorns and thyme sprigs. Cook until reduced by half, then add the stock and reduce by half again. Taste and season with salt and pepper. Strain the sauce into a serving jug. Serve the sliced Wellington with the red wine sauce. To make the beef Wellington, season the beef fillet well with salt and pepper. To make the beef Wellington, season the beef fillet well with salt and pepper. Heat the oil in a frying or griddle pan, add the beef and sear all over. Set aside. Heat the oil in a frying or griddle pan, add the beef and sear all over. Set aside. Heat the butter in a large frying pan on a medium heat and fry the shallot and garlic. Heat the butter in a large frying pan on a medium heat and fry the shallot and garlic. Blitz the mushrooms in a food processor. Add the mushrooms, bay leaf and thyme to the shallot mixture. Fry for 10–15 minutes until cooked through and softened. Blitz the mushrooms in a food processor. Add the mushrooms, bay leaf and thyme to the shallot mixture. Fry for 10–15 minutes until cooked through and softened. Add the tarragon and season with salt and pepper. Leave to cool. Add the tarragon and season with salt and pepper. Leave to cool. Lay the Parma ham slices out on a board, slightly overlapping. Lay the Parma ham slices out on a board, slightly overlapping. Cover the beef fillet in the cooked mushroom mixture and place it on top of the Parma ham. Wrap up well so there are no gaps. Cover the beef fillet in the cooked mushroom mixture and place it on top of the Parma ham. Wrap up well so there are no gaps. Roll out the pastry to 1cm/½in thick and lay the pastry over the top of the wrapped beef. Wrap to encase completely and trim any excess pastry. Brush with half of the beaten egg. Roll out the pastry to 1cm/½in thick and lay the pastry over the top of the wrapped beef. Wrap to encase completely and trim any excess pastry. Brush with half of the beaten egg. Chill in the fridge for 30 minutes. Chill in the fridge for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Brush again with the remaining egg then cook for around 20–25 minutes. Leave to rest for 20 minutes before slicing. Brush again with the remaining egg then cook for around 20–25 minutes. Leave to rest for 20 minutes before slicing. Meanwhile to make the red wine sauce, heat the oil in a saucepan and fry the shallots and garlic for 2–3 minutes. Meanwhile to make the red wine sauce, heat the oil in a saucepan and fry the shallots and garlic for 2–3 minutes. Add the vinegar, then add the wine, bay leaf, peppercorns and thyme sprigs. Cook until reduced by half, then add the stock and reduce by half again. Taste and season with salt and pepper. Strain the sauce into a serving jug. Add the vinegar, then add the wine, bay leaf, peppercorns and thyme sprigs. Cook until reduced by half, then add the stock and reduce by half again. Taste and season with salt and pepper. Strain the sauce into a serving jug. Serve the sliced Wellington with the red wine sauce. Serve the sliced Wellington with the red wine sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19eeb3bdbfd0cc00c2a"
} | 0802797b5b89e432b83d66c772a7554d75615be691e6edb320a8ba54402cdbd8 | Rabbit legs in tomato sauce recipe
An average of 5.0 out of 5 stars from 3 ratings An Italian-style tomato sauce pairs beautifully with tender rabbit meat served on the bone – a hearty, rustic meal. 4 rabbit legs, bone in2 tbsp olive oil2 garlic cloves, sliced1 red onion, choppedsplash sherry vinegar1 sprig fresh thyme1 sprig fresh rosemary 1 bay leaf10 peppercornspinch salt 4 rabbit legs, bone in 2 tbsp olive oil 2 garlic cloves, sliced 1 red onion, chopped splash sherry vinegar 1 sprig fresh thyme 1 sprig fresh rosemary 1 bay leaf 10 peppercorns pinch salt 1 onion, chopped1 carrot, chopped1 celery, chopped1 garlic clove, sliced500g/1lb 2oz pomodorini (cherry tomatoes)6 leaves fresh basil125ml/4fl oz white wine250ml/9fl oz chicken stock2 tbsp olive oilsalt, to taste polenta (cooked according to the packet instructions), to serve 1 onion, chopped 1 carrot, chopped 1 celery, chopped 1 garlic clove, sliced 500g/1lb 2oz pomodorini (cherry tomatoes) 6 leaves fresh basil 125ml/4fl oz white wine 250ml/9fl oz chicken stock 2 tbsp olive oil salt, to taste polenta (cooked according to the packet instructions), to serve Method To make the marinated rabbit legs, mix all the ingredients together in a large bowl along with a pinch of salt. Cover and allow to marinate for at least an hour, or longer if you wish. Set aside (marinade included).To make the tomato sauce, sauté the onion, carrot, celery and garlic for 5 minutes.Add the pomodorini, basil, a pinch of salt and half the white wine. Cook down for 15 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Heat a large flameproof saucepan (one that can fit in your oven) over a medium-high heat and drizzle in some olive oil.Remove the rabbit legs from the marinade and pat dry. Sear the rabbit in the pan to colour it slightly.Strain the marinade and discard the aromatics. Add the marinade to the pan with the rabbit leggs in, along with the tomato sauce, the chicken stock and the remaining white wine. Bring to a boil then turn the heat down to a simmer and cover. Let it cook for about 20 minutes, turning once, and basting on occasion.Carefully transfer the covered pan to the oven for another 20 minutes, basting a couple of times.Serve with cooked polenta. To make the marinated rabbit legs, mix all the ingredients together in a large bowl along with a pinch of salt. Cover and allow to marinate for at least an hour, or longer if you wish. Set aside (marinade included). To make the marinated rabbit legs, mix all the ingredients together in a large bowl along with a pinch of salt. Cover and allow to marinate for at least an hour, or longer if you wish. Set aside (marinade included). To make the tomato sauce, sauté the onion, carrot, celery and garlic for 5 minutes. To make the tomato sauce, sauté the onion, carrot, celery and garlic for 5 minutes. Add the pomodorini, basil, a pinch of salt and half the white wine. Cook down for 15 minutes. Add the pomodorini, basil, a pinch of salt and half the white wine. Cook down for 15 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat a large flameproof saucepan (one that can fit in your oven) over a medium-high heat and drizzle in some olive oil. Heat a large flameproof saucepan (one that can fit in your oven) over a medium-high heat and drizzle in some olive oil. Remove the rabbit legs from the marinade and pat dry. Sear the rabbit in the pan to colour it slightly. Remove the rabbit legs from the marinade and pat dry. Sear the rabbit in the pan to colour it slightly. Strain the marinade and discard the aromatics. Add the marinade to the pan with the rabbit leggs in, along with the tomato sauce, the chicken stock and the remaining white wine. Bring to a boil then turn the heat down to a simmer and cover. Let it cook for about 20 minutes, turning once, and basting on occasion. Strain the marinade and discard the aromatics. Add the marinade to the pan with the rabbit leggs in, along with the tomato sauce, the chicken stock and the remaining white wine. Bring to a boil then turn the heat down to a simmer and cover. Let it cook for about 20 minutes, turning once, and basting on occasion. Carefully transfer the covered pan to the oven for another 20 minutes, basting a couple of times. Carefully transfer the covered pan to the oven for another 20 minutes, basting a couple of times. Serve with cooked polenta. Serve with cooked polenta. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rabbit_legs_03623",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rabbit legs in tomato sauce recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings An Italian-style tomato sauce pairs beautifully with tender rabbit meat served on the bone – a hearty, rustic meal. 4 rabbit legs, bone in2 tbsp olive oil2 garlic cloves, sliced1 red onion, choppedsplash sherry vinegar1 sprig fresh thyme1 sprig fresh rosemary 1 bay leaf10 peppercornspinch salt 4 rabbit legs, bone in 2 tbsp olive oil 2 garlic cloves, sliced 1 red onion, chopped splash sherry vinegar 1 sprig fresh thyme 1 sprig fresh rosemary 1 bay leaf 10 peppercorns pinch salt 1 onion, chopped1 carrot, chopped1 celery, chopped1 garlic clove, sliced500g/1lb 2oz pomodorini (cherry tomatoes)6 leaves fresh basil125ml/4fl oz white wine250ml/9fl oz chicken stock2 tbsp olive oilsalt, to taste polenta (cooked according to the packet instructions), to serve 1 onion, chopped 1 carrot, chopped 1 celery, chopped 1 garlic clove, sliced 500g/1lb 2oz pomodorini (cherry tomatoes) 6 leaves fresh basil 125ml/4fl oz white wine 250ml/9fl oz chicken stock 2 tbsp olive oil salt, to taste polenta (cooked according to the packet instructions), to serve Method To make the marinated rabbit legs, mix all the ingredients together in a large bowl along with a pinch of salt. Cover and allow to marinate for at least an hour, or longer if you wish. Set aside (marinade included).To make the tomato sauce, sauté the onion, carrot, celery and garlic for 5 minutes.Add the pomodorini, basil, a pinch of salt and half the white wine. Cook down for 15 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Heat a large flameproof saucepan (one that can fit in your oven) over a medium-high heat and drizzle in some olive oil.Remove the rabbit legs from the marinade and pat dry. Sear the rabbit in the pan to colour it slightly.Strain the marinade and discard the aromatics. Add the marinade to the pan with the rabbit leggs in, along with the tomato sauce, the chicken stock and the remaining white wine. Bring to a boil then turn the heat down to a simmer and cover. Let it cook for about 20 minutes, turning once, and basting on occasion.Carefully transfer the covered pan to the oven for another 20 minutes, basting a couple of times.Serve with cooked polenta. To make the marinated rabbit legs, mix all the ingredients together in a large bowl along with a pinch of salt. Cover and allow to marinate for at least an hour, or longer if you wish. Set aside (marinade included). To make the marinated rabbit legs, mix all the ingredients together in a large bowl along with a pinch of salt. Cover and allow to marinate for at least an hour, or longer if you wish. Set aside (marinade included). To make the tomato sauce, sauté the onion, carrot, celery and garlic for 5 minutes. To make the tomato sauce, sauté the onion, carrot, celery and garlic for 5 minutes. Add the pomodorini, basil, a pinch of salt and half the white wine. Cook down for 15 minutes. Add the pomodorini, basil, a pinch of salt and half the white wine. Cook down for 15 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat a large flameproof saucepan (one that can fit in your oven) over a medium-high heat and drizzle in some olive oil. Heat a large flameproof saucepan (one that can fit in your oven) over a medium-high heat and drizzle in some olive oil. Remove the rabbit legs from the marinade and pat dry. Sear the rabbit in the pan to colour it slightly. Remove the rabbit legs from the marinade and pat dry. Sear the rabbit in the pan to colour it slightly. Strain the marinade and discard the aromatics. Add the marinade to the pan with the rabbit leggs in, along with the tomato sauce, the chicken stock and the remaining white wine. Bring to a boil then turn the heat down to a simmer and cover. Let it cook for about 20 minutes, turning once, and basting on occasion. Strain the marinade and discard the aromatics. Add the marinade to the pan with the rabbit leggs in, along with the tomato sauce, the chicken stock and the remaining white wine. Bring to a boil then turn the heat down to a simmer and cover. Let it cook for about 20 minutes, turning once, and basting on occasion. Carefully transfer the covered pan to the oven for another 20 minutes, basting a couple of times. Carefully transfer the covered pan to the oven for another 20 minutes, basting a couple of times. Serve with cooked polenta. Serve with cooked polenta."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19eeb3bdbfd0cc00c2b"
} | 6cbcf9ff27b6179fe21f8e0b44b14874dc9b665a241781d8440eab1be9c87c8b | Swiss fondue with accompaniments recipe
An average of 1.0 out of 5 stars from 1 rating It’s easy, retro entertainment at its finest – try Matt Tebbutt’s Swiss-style fondue with dippable veggies and meats. Equipment and preparation: You will need a fondue pot and a set of fondue forks. 1 garlic clove, peeled and halved200ml/⅓ pint vegetable stockcrack black peppercorns4 sprigs fresh thyme1 bay leaf250g/9oz gruyère, grated250g/9oz emmental, grated1 tbsp cornflourgrating nutmeg 1 garlic clove, peeled and halved 200ml/⅓ pint vegetable stock crack black peppercorns 4 sprigs fresh thyme 1 bay leaf 250g/9oz gruyère, grated 250g/9oz emmental, grated 1 tbsp cornflour grating nutmeg 50g/1¾oz cornichons, left whole100g/3½oz cocktail onion, left wholehandful toasted sourdough cubes4 celery sticks, cut into batons1 fennel bulb, sliced into fingers½ bunch radishes, quartered1 head red chicory, trimmed and separated into leaves 50g/1¾oz cornichons, left whole 100g/3½oz cocktail onion, left whole handful toasted sourdough cubes 4 celery sticks, cut into batons 1 fennel bulb, sliced into fingers ½ bunch radishes, quartered 1 head red chicory, trimmed and separated into leaves Method Rub the inside of the fondue pot vigorously with the garlic halves. Add the vegetable stock, peppercorns, thyme and bay leaf to the pot and bring to the boil.Toss the cheeses in a bowl with the cornflour. Lower the heat on the fondue pot and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly.Simmer gently until the mixture is smooth and glossy, this will take 2-3 minutes, taking care not to let the fondue burn or boil. Just before serving at the nutmeg.To serve, arrange the accompaniments on a large platter and use fondue forks to dip these into the pot. Rub the inside of the fondue pot vigorously with the garlic halves. Add the vegetable stock, peppercorns, thyme and bay leaf to the pot and bring to the boil. Rub the inside of the fondue pot vigorously with the garlic halves. Add the vegetable stock, peppercorns, thyme and bay leaf to the pot and bring to the boil. Toss the cheeses in a bowl with the cornflour. Lower the heat on the fondue pot and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly. Toss the cheeses in a bowl with the cornflour. Lower the heat on the fondue pot and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly. Simmer gently until the mixture is smooth and glossy, this will take 2-3 minutes, taking care not to let the fondue burn or boil. Just before serving at the nutmeg. Simmer gently until the mixture is smooth and glossy, this will take 2-3 minutes, taking care not to let the fondue burn or boil. Just before serving at the nutmeg. To serve, arrange the accompaniments on a large platter and use fondue forks to dip these into the pot. To serve, arrange the accompaniments on a large platter and use fondue forks to dip these into the pot. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/swiss_fondue_57771",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Swiss fondue with accompaniments recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating It’s easy, retro entertainment at its finest – try Matt Tebbutt’s Swiss-style fondue with dippable veggies and meats. Equipment and preparation: You will need a fondue pot and a set of fondue forks. 1 garlic clove, peeled and halved200ml/⅓ pint vegetable stockcrack black peppercorns4 sprigs fresh thyme1 bay leaf250g/9oz gruyère, grated250g/9oz emmental, grated1 tbsp cornflourgrating nutmeg 1 garlic clove, peeled and halved 200ml/⅓ pint vegetable stock crack black peppercorns 4 sprigs fresh thyme 1 bay leaf 250g/9oz gruyère, grated 250g/9oz emmental, grated 1 tbsp cornflour grating nutmeg 50g/1¾oz cornichons, left whole100g/3½oz cocktail onion, left wholehandful toasted sourdough cubes4 celery sticks, cut into batons1 fennel bulb, sliced into fingers½ bunch radishes, quartered1 head red chicory, trimmed and separated into leaves 50g/1¾oz cornichons, left whole 100g/3½oz cocktail onion, left whole handful toasted sourdough cubes 4 celery sticks, cut into batons 1 fennel bulb, sliced into fingers ½ bunch radishes, quartered 1 head red chicory, trimmed and separated into leaves Method Rub the inside of the fondue pot vigorously with the garlic halves. Add the vegetable stock, peppercorns, thyme and bay leaf to the pot and bring to the boil.Toss the cheeses in a bowl with the cornflour. Lower the heat on the fondue pot and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly.Simmer gently until the mixture is smooth and glossy, this will take 2-3 minutes, taking care not to let the fondue burn or boil. Just before serving at the nutmeg.To serve, arrange the accompaniments on a large platter and use fondue forks to dip these into the pot. Rub the inside of the fondue pot vigorously with the garlic halves. Add the vegetable stock, peppercorns, thyme and bay leaf to the pot and bring to the boil. Rub the inside of the fondue pot vigorously with the garlic halves. Add the vegetable stock, peppercorns, thyme and bay leaf to the pot and bring to the boil. Toss the cheeses in a bowl with the cornflour. Lower the heat on the fondue pot and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly. Toss the cheeses in a bowl with the cornflour. Lower the heat on the fondue pot and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly. Simmer gently until the mixture is smooth and glossy, this will take 2-3 minutes, taking care not to let the fondue burn or boil. Just before serving at the nutmeg. Simmer gently until the mixture is smooth and glossy, this will take 2-3 minutes, taking care not to let the fondue burn or boil. Just before serving at the nutmeg. To serve, arrange the accompaniments on a large platter and use fondue forks to dip these into the pot. To serve, arrange the accompaniments on a large platter and use fondue forks to dip these into the pot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19eeb3bdbfd0cc00c2c"
} | 638217ab141f879db791a8b3291a0119fed96daaf65bbabbad38afbabc30d135 | Heritage carrot and ricotta tart recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/heritage_carrot_tart_42623_16x9.jpg Vibrant and full of varied textures, this homemade vegetarian tart makes a great summer lunch or buffet table star. 300g/10½oz plain flour, plus extra to dust160g/5½oz unsalted butter 4 tbsp iced water 1 medium free-range egg, beaten 300g/10½oz plain flour, plus extra to dust 160g/5½oz unsalted butter 4 tbsp iced water 1 medium free-range egg, beaten 500g/1lb 2oz ricotta4 tbsp olive oil4 heritage carrots in different colours, peeled into ribbons1 tsp caraway seeds 1 tbsp ground coriander 1 tsp crushed coriander seeds1 garlic clove, crushed3 lemons, juiced, plus zest of 1 lemon2 tbsp fresh coriander, to garnish salt and freshly ground black pepper 500g/1lb 2oz ricotta 4 tbsp olive oil 4 heritage carrots in different colours, peeled into ribbons 1 tsp caraway seeds 1 tbsp ground coriander 1 tsp crushed coriander seeds 1 garlic clove, crushed 3 lemons, juiced, plus zest of 1 lemon 2 tbsp fresh coriander, to garnish salt and freshly ground black pepper Method To make the pastry, add the flour and butter to a food processor and blend together, adding the iced water to bind. Wrap the dough in cling film and chill for 30 minutes in the fridge.Dust a clean work surface with a little flour, then roll out the chilled dough into a 25x20cm rectangle. Brush the edge with beaten egg. Chill again for at least 1 hour.To make the heritage carrot and ricotta tart, preheat the oven to 220C/200C Fan/Gas 7.In a clean food processor, blend together the ricotta with 2 tablespoons of olive oil, salt and plenty of black pepper until smooth.Spread this mixture into the centre of the pastry rectangle, leaving the egg washed border all around, then bake for 15 minutes. In a bowl, toss the carrot ribbons with 2 tablespoons olive oil, caraway and corianders, garlic, lemon juice and zest. Scatter the carrots over the tart, reserving the rest of the dressing left in the bowl. Bake the tart for another 12 minutes or so.Spoon the remaining dressing over the tart and sprinkle over the coriander leaves to finish. Serve. To make the pastry, add the flour and butter to a food processor and blend together, adding the iced water to bind. Wrap the dough in cling film and chill for 30 minutes in the fridge. To make the pastry, add the flour and butter to a food processor and blend together, adding the iced water to bind. Wrap the dough in cling film and chill for 30 minutes in the fridge. Dust a clean work surface with a little flour, then roll out the chilled dough into a 25x20cm rectangle. Brush the edge with beaten egg. Chill again for at least 1 hour. Dust a clean work surface with a little flour, then roll out the chilled dough into a 25x20cm rectangle. Brush the edge with beaten egg. Chill again for at least 1 hour. To make the heritage carrot and ricotta tart, preheat the oven to 220C/200C Fan/Gas 7. To make the heritage carrot and ricotta tart, preheat the oven to 220C/200C Fan/Gas 7. In a clean food processor, blend together the ricotta with 2 tablespoons of olive oil, salt and plenty of black pepper until smooth. In a clean food processor, blend together the ricotta with 2 tablespoons of olive oil, salt and plenty of black pepper until smooth. Spread this mixture into the centre of the pastry rectangle, leaving the egg washed border all around, then bake for 15 minutes. Spread this mixture into the centre of the pastry rectangle, leaving the egg washed border all around, then bake for 15 minutes. In a bowl, toss the carrot ribbons with 2 tablespoons olive oil, caraway and corianders, garlic, lemon juice and zest. Scatter the carrots over the tart, reserving the rest of the dressing left in the bowl. Bake the tart for another 12 minutes or so. In a bowl, toss the carrot ribbons with 2 tablespoons olive oil, caraway and corianders, garlic, lemon juice and zest. Scatter the carrots over the tart, reserving the rest of the dressing left in the bowl. Bake the tart for another 12 minutes or so. Spoon the remaining dressing over the tart and sprinkle over the coriander leaves to finish. Serve. Spoon the remaining dressing over the tart and sprinkle over the coriander leaves to finish. Serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/heritage_carrot_tart_42623",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Heritage carrot and ricotta tart recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/heritage_carrot_tart_42623_16x9.jpg Vibrant and full of varied textures, this homemade vegetarian tart makes a great summer lunch or buffet table star. 300g/10½oz plain flour, plus extra to dust160g/5½oz unsalted butter 4 tbsp iced water 1 medium free-range egg, beaten 300g/10½oz plain flour, plus extra to dust 160g/5½oz unsalted butter 4 tbsp iced water 1 medium free-range egg, beaten 500g/1lb 2oz ricotta4 tbsp olive oil4 heritage carrots in different colours, peeled into ribbons1 tsp caraway seeds 1 tbsp ground coriander 1 tsp crushed coriander seeds1 garlic clove, crushed3 lemons, juiced, plus zest of 1 lemon2 tbsp fresh coriander, to garnish salt and freshly ground black pepper 500g/1lb 2oz ricotta 4 tbsp olive oil 4 heritage carrots in different colours, peeled into ribbons 1 tsp caraway seeds 1 tbsp ground coriander 1 tsp crushed coriander seeds 1 garlic clove, crushed 3 lemons, juiced, plus zest of 1 lemon 2 tbsp fresh coriander, to garnish salt and freshly ground black pepper Method To make the pastry, add the flour and butter to a food processor and blend together, adding the iced water to bind. Wrap the dough in cling film and chill for 30 minutes in the fridge.Dust a clean work surface with a little flour, then roll out the chilled dough into a 25x20cm rectangle. Brush the edge with beaten egg. Chill again for at least 1 hour.To make the heritage carrot and ricotta tart, preheat the oven to 220C/200C Fan/Gas 7.In a clean food processor, blend together the ricotta with 2 tablespoons of olive oil, salt and plenty of black pepper until smooth.Spread this mixture into the centre of the pastry rectangle, leaving the egg washed border all around, then bake for 15 minutes. In a bowl, toss the carrot ribbons with 2 tablespoons olive oil, caraway and corianders, garlic, lemon juice and zest. Scatter the carrots over the tart, reserving the rest of the dressing left in the bowl. Bake the tart for another 12 minutes or so.Spoon the remaining dressing over the tart and sprinkle over the coriander leaves to finish. Serve. To make the pastry, add the flour and butter to a food processor and blend together, adding the iced water to bind. Wrap the dough in cling film and chill for 30 minutes in the fridge. To make the pastry, add the flour and butter to a food processor and blend together, adding the iced water to bind. Wrap the dough in cling film and chill for 30 minutes in the fridge. Dust a clean work surface with a little flour, then roll out the chilled dough into a 25x20cm rectangle. Brush the edge with beaten egg. Chill again for at least 1 hour. Dust a clean work surface with a little flour, then roll out the chilled dough into a 25x20cm rectangle. Brush the edge with beaten egg. Chill again for at least 1 hour. To make the heritage carrot and ricotta tart, preheat the oven to 220C/200C Fan/Gas 7. To make the heritage carrot and ricotta tart, preheat the oven to 220C/200C Fan/Gas 7. In a clean food processor, blend together the ricotta with 2 tablespoons of olive oil, salt and plenty of black pepper until smooth. In a clean food processor, blend together the ricotta with 2 tablespoons of olive oil, salt and plenty of black pepper until smooth. Spread this mixture into the centre of the pastry rectangle, leaving the egg washed border all around, then bake for 15 minutes. Spread this mixture into the centre of the pastry rectangle, leaving the egg washed border all around, then bake for 15 minutes. In a bowl, toss the carrot ribbons with 2 tablespoons olive oil, caraway and corianders, garlic, lemon juice and zest. Scatter the carrots over the tart, reserving the rest of the dressing left in the bowl. Bake the tart for another 12 minutes or so. In a bowl, toss the carrot ribbons with 2 tablespoons olive oil, caraway and corianders, garlic, lemon juice and zest. Scatter the carrots over the tart, reserving the rest of the dressing left in the bowl. Bake the tart for another 12 minutes or so. Spoon the remaining dressing over the tart and sprinkle over the coriander leaves to finish. Serve. Spoon the remaining dressing over the tart and sprinkle over the coriander leaves to finish. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19eeb3bdbfd0cc00c2d"
} | 3a5566a6c886cd4b737d0f62e88fe0e18bdcb161b875affe32dbcb2beb692611 | Curry roasted halibut with morels and asparagus recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curry_roast_halibut_51184_16x9.jpg Infusing the fish stock in this dish gives everything a delicately aromatic flavour – the perfect pairing for halibut. 1 tsp sea salt 1 tsp medium curry powder½ tsp ground turmeric 2 halibut fillets (250g/9oz each)2 tbsp olive oil30g/1oz unsalted butter 1 lime, to squeeze 1 tsp sea salt 1 tsp medium curry powder ½ tsp ground turmeric 2 halibut fillets (250g/9oz each) 2 tbsp olive oil 30g/1oz unsalted butter 1 lime, to squeeze 300ml/½ pint fish stock 1 tbsp sliced fresh root ginger 4 garlic cloves, sliced1 whole green chilli 2 tsp cumin seeds, toasted 2 tsp black mustard seeds, toasted 1 tbsp coriander seeds, toasted and crushed2 tbsp chopped coriander stalks, smashed 300ml/½ pint fish stock 1 tbsp sliced fresh root ginger 4 garlic cloves, sliced 1 whole green chilli 2 tsp cumin seeds, toasted 2 tsp black mustard seeds, toasted 1 tbsp coriander seeds, toasted and crushed 2 tbsp chopped coriander stalks, smashed 2 tbsp olive oil3 asparagus spears, sliced into ½cm pieces 6 morel mushrooms, sliced 150g/5½oz sugar-snap peas, slicedsalt and freshly ground black pepper 2 tbsp olive oil 3 asparagus spears, sliced into ½cm pieces 6 morel mushrooms, sliced 150g/5½oz sugar-snap peas, sliced salt and freshly ground black pepper 1 tbsp fresh chopped coriander, leaves onlyfew drops mustard oil 1 tbsp fresh chopped coriander, leaves only few drops mustard oil Method Pre-heat the oven to 220C/200C Fan/Gas 7.To make the curry roasted halibut, mix the salt with the curry powder and turmeric in a small bowl. Use this to season the halibut fillets well. Place the oil in a flameproof frying pan, over medium heat, then add the halibut flesh-side down until starting to colour.Once coloured, put into the preheated oven for 8 minutes or so. Remove and add the butter. Baste well and squeeze over the lime juice. Keep warm. To make the sauce, bring all the ingredients to the boil in a saucepan. Simmer gently for 20 minutes to infuse. Strain and keep warm. To make the morels and asparagus, place the oil in a pan. Sauté the asparagus gently to soften for 2–3 minutes, then add the morels and cook for a further 2 minutes. Add the sugar-snap peas, and cook for a few minutes more. After a few minutes when almost cooked, add the stock. Taste and season as needed with salt and freshly ground black pepper.Serve the morels and asparagus in a bowl with the roasted halibut on top, finished with the coriander and a few drops of mustard oil. Pre-heat the oven to 220C/200C Fan/Gas 7. Pre-heat the oven to 220C/200C Fan/Gas 7. To make the curry roasted halibut, mix the salt with the curry powder and turmeric in a small bowl. Use this to season the halibut fillets well. To make the curry roasted halibut, mix the salt with the curry powder and turmeric in a small bowl. Use this to season the halibut fillets well. Place the oil in a flameproof frying pan, over medium heat, then add the halibut flesh-side down until starting to colour. Place the oil in a flameproof frying pan, over medium heat, then add the halibut flesh-side down until starting to colour. Once coloured, put into the preheated oven for 8 minutes or so. Remove and add the butter. Baste well and squeeze over the lime juice. Keep warm. Once coloured, put into the preheated oven for 8 minutes or so. Remove and add the butter. Baste well and squeeze over the lime juice. Keep warm. To make the sauce, bring all the ingredients to the boil in a saucepan. Simmer gently for 20 minutes to infuse. Strain and keep warm. To make the sauce, bring all the ingredients to the boil in a saucepan. Simmer gently for 20 minutes to infuse. Strain and keep warm. To make the morels and asparagus, place the oil in a pan. Sauté the asparagus gently to soften for 2–3 minutes, then add the morels and cook for a further 2 minutes. Add the sugar-snap peas, and cook for a few minutes more. To make the morels and asparagus, place the oil in a pan. Sauté the asparagus gently to soften for 2–3 minutes, then add the morels and cook for a further 2 minutes. Add the sugar-snap peas, and cook for a few minutes more. After a few minutes when almost cooked, add the stock. Taste and season as needed with salt and freshly ground black pepper. After a few minutes when almost cooked, add the stock. Taste and season as needed with salt and freshly ground black pepper. Serve the morels and asparagus in a bowl with the roasted halibut on top, finished with the coriander and a few drops of mustard oil. Serve the morels and asparagus in a bowl with the roasted halibut on top, finished with the coriander and a few drops of mustard oil. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/curry_roast_halibut_51184",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Curry roasted halibut with morels and asparagus recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curry_roast_halibut_51184_16x9.jpg Infusing the fish stock in this dish gives everything a delicately aromatic flavour – the perfect pairing for halibut. 1 tsp sea salt 1 tsp medium curry powder½ tsp ground turmeric 2 halibut fillets (250g/9oz each)2 tbsp olive oil30g/1oz unsalted butter 1 lime, to squeeze 1 tsp sea salt 1 tsp medium curry powder ½ tsp ground turmeric 2 halibut fillets (250g/9oz each) 2 tbsp olive oil 30g/1oz unsalted butter 1 lime, to squeeze 300ml/½ pint fish stock 1 tbsp sliced fresh root ginger 4 garlic cloves, sliced1 whole green chilli 2 tsp cumin seeds, toasted 2 tsp black mustard seeds, toasted 1 tbsp coriander seeds, toasted and crushed2 tbsp chopped coriander stalks, smashed 300ml/½ pint fish stock 1 tbsp sliced fresh root ginger 4 garlic cloves, sliced 1 whole green chilli 2 tsp cumin seeds, toasted 2 tsp black mustard seeds, toasted 1 tbsp coriander seeds, toasted and crushed 2 tbsp chopped coriander stalks, smashed 2 tbsp olive oil3 asparagus spears, sliced into ½cm pieces 6 morel mushrooms, sliced 150g/5½oz sugar-snap peas, slicedsalt and freshly ground black pepper 2 tbsp olive oil 3 asparagus spears, sliced into ½cm pieces 6 morel mushrooms, sliced 150g/5½oz sugar-snap peas, sliced salt and freshly ground black pepper 1 tbsp fresh chopped coriander, leaves onlyfew drops mustard oil 1 tbsp fresh chopped coriander, leaves only few drops mustard oil Method Pre-heat the oven to 220C/200C Fan/Gas 7.To make the curry roasted halibut, mix the salt with the curry powder and turmeric in a small bowl. Use this to season the halibut fillets well. Place the oil in a flameproof frying pan, over medium heat, then add the halibut flesh-side down until starting to colour.Once coloured, put into the preheated oven for 8 minutes or so. Remove and add the butter. Baste well and squeeze over the lime juice. Keep warm. To make the sauce, bring all the ingredients to the boil in a saucepan. Simmer gently for 20 minutes to infuse. Strain and keep warm. To make the morels and asparagus, place the oil in a pan. Sauté the asparagus gently to soften for 2–3 minutes, then add the morels and cook for a further 2 minutes. Add the sugar-snap peas, and cook for a few minutes more. After a few minutes when almost cooked, add the stock. Taste and season as needed with salt and freshly ground black pepper.Serve the morels and asparagus in a bowl with the roasted halibut on top, finished with the coriander and a few drops of mustard oil. Pre-heat the oven to 220C/200C Fan/Gas 7. Pre-heat the oven to 220C/200C Fan/Gas 7. To make the curry roasted halibut, mix the salt with the curry powder and turmeric in a small bowl. Use this to season the halibut fillets well. To make the curry roasted halibut, mix the salt with the curry powder and turmeric in a small bowl. Use this to season the halibut fillets well. Place the oil in a flameproof frying pan, over medium heat, then add the halibut flesh-side down until starting to colour. Place the oil in a flameproof frying pan, over medium heat, then add the halibut flesh-side down until starting to colour. Once coloured, put into the preheated oven for 8 minutes or so. Remove and add the butter. Baste well and squeeze over the lime juice. Keep warm. Once coloured, put into the preheated oven for 8 minutes or so. Remove and add the butter. Baste well and squeeze over the lime juice. Keep warm. To make the sauce, bring all the ingredients to the boil in a saucepan. Simmer gently for 20 minutes to infuse. Strain and keep warm. To make the sauce, bring all the ingredients to the boil in a saucepan. Simmer gently for 20 minutes to infuse. Strain and keep warm. To make the morels and asparagus, place the oil in a pan. Sauté the asparagus gently to soften for 2–3 minutes, then add the morels and cook for a further 2 minutes. Add the sugar-snap peas, and cook for a few minutes more. To make the morels and asparagus, place the oil in a pan. Sauté the asparagus gently to soften for 2–3 minutes, then add the morels and cook for a further 2 minutes. Add the sugar-snap peas, and cook for a few minutes more. After a few minutes when almost cooked, add the stock. Taste and season as needed with salt and freshly ground black pepper. After a few minutes when almost cooked, add the stock. Taste and season as needed with salt and freshly ground black pepper. Serve the morels and asparagus in a bowl with the roasted halibut on top, finished with the coriander and a few drops of mustard oil. Serve the morels and asparagus in a bowl with the roasted halibut on top, finished with the coriander and a few drops of mustard oil."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19feb3bdbfd0cc00c2e"
} | 95e23fb566af25898456dc2aea913d1133eb8446f16d4c74130154e5ad990aae | Kefir and herb barbecued chicken with carrots recipe
An average of 5.0 out of 5 stars from 4 ratings Tangy fragrant carrots are the perfect partner for this zingy marinated chicken. 1 tbsp sunflower oil 60g/2¼oz fresh coriander, roughly chopped60g/2¼oz fresh flatleaf parsley, roughly chopped 250g/9oz kefir or natural yoghurt 75g/2½oz clear honey2 tsp piri piri sauce1kg/2lb 4oz chicken thighs, boneless, skin removedsea salt flakes and freshly ground pepper 1 tbsp sunflower oil 60g/2¼oz fresh coriander, roughly chopped 60g/2¼oz fresh flatleaf parsley, roughly chopped 250g/9oz kefir or natural yoghurt 75g/2½oz clear honey 2 tsp piri piri sauce 1kg/2lb 4oz chicken thighs, boneless, skin removed sea salt flakes and freshly ground pepper 500g/1lb 2oz carrots, peeled and grated or julienned into long strips 1 tsp fine sea salt1 tbsp caster sugar 1 tbsp red wine vinegar2 large garlic cloves, crushed2 tbsp sunflower oil ½ onion, thinly sliced 1 tsp fennel seeds, toasted and ground1 tsp coriander seeds, toasted and ground ½-¼ tsp cayenne pepper, or to taste 500g/1lb 2oz carrots, peeled and grated or julienned into long strips 1 tsp fine sea salt 1 tbsp caster sugar 1 tbsp red wine vinegar 2 large garlic cloves, crushed 2 tbsp sunflower oil ½ onion, thinly sliced 1 tsp fennel seeds, toasted and ground 1 tsp coriander seeds, toasted and ground ½-¼ tsp cayenne pepper, or to taste Method To make the barbecued chicken, place the oil, coriander, parsley, kefir or yoghurt, honey and piri piri sauce into a food processor and blend until smooth. Season the marinade to taste with salt and pepper and mix well. Pour the marinade into a large bowl, add the chicken and coat the chicken well, then cover with cling film and place in the fridge for at least 2 hours, preferably overnight. To make the Korean carrots, mix the carrots with the salt in a ceramic or glass bowl and leave to stand for an hour or so at room temperature. After an hour, add the sugar, vinegar and garlic and mix well.Heat the sunflower oil in a frying pan, add the onion, ground fennel and coriander seeds and cayenne and cook for about 15 minutes over a low-medium heat, until soft and slightly caramelised. Remove from the heat and cool.Add the onion to the carrots and mix well. Pour into a sterilised jar and place in the fridge, where they will keep for up to a month. To cook the chicken, preheat the barbecue, carefully place the chicken pieces on the grill and cook for 10–15 minutes on each side, turning regularly to avoid burning them. The chicken is cooked when the juices run clear. Serve with the carrots on the side. To make the barbecued chicken, place the oil, coriander, parsley, kefir or yoghurt, honey and piri piri sauce into a food processor and blend until smooth. Season the marinade to taste with salt and pepper and mix well. To make the barbecued chicken, place the oil, coriander, parsley, kefir or yoghurt, honey and piri piri sauce into a food processor and blend until smooth. Season the marinade to taste with salt and pepper and mix well. Pour the marinade into a large bowl, add the chicken and coat the chicken well, then cover with cling film and place in the fridge for at least 2 hours, preferably overnight. Pour the marinade into a large bowl, add the chicken and coat the chicken well, then cover with cling film and place in the fridge for at least 2 hours, preferably overnight. To make the Korean carrots, mix the carrots with the salt in a ceramic or glass bowl and leave to stand for an hour or so at room temperature. After an hour, add the sugar, vinegar and garlic and mix well. To make the Korean carrots, mix the carrots with the salt in a ceramic or glass bowl and leave to stand for an hour or so at room temperature. After an hour, add the sugar, vinegar and garlic and mix well. Heat the sunflower oil in a frying pan, add the onion, ground fennel and coriander seeds and cayenne and cook for about 15 minutes over a low-medium heat, until soft and slightly caramelised. Remove from the heat and cool. Heat the sunflower oil in a frying pan, add the onion, ground fennel and coriander seeds and cayenne and cook for about 15 minutes over a low-medium heat, until soft and slightly caramelised. Remove from the heat and cool. Add the onion to the carrots and mix well. Pour into a sterilised jar and place in the fridge, where they will keep for up to a month. Add the onion to the carrots and mix well. Pour into a sterilised jar and place in the fridge, where they will keep for up to a month. To cook the chicken, preheat the barbecue, carefully place the chicken pieces on the grill and cook for 10–15 minutes on each side, turning regularly to avoid burning them. The chicken is cooked when the juices run clear. Serve with the carrots on the side. To cook the chicken, preheat the barbecue, carefully place the chicken pieces on the grill and cook for 10–15 minutes on each side, turning regularly to avoid burning them. The chicken is cooked when the juices run clear. Serve with the carrots on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/kefir_and_herb_barbecued_39251",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Kefir and herb barbecued chicken with carrots recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Tangy fragrant carrots are the perfect partner for this zingy marinated chicken. 1 tbsp sunflower oil 60g/2¼oz fresh coriander, roughly chopped60g/2¼oz fresh flatleaf parsley, roughly chopped 250g/9oz kefir or natural yoghurt 75g/2½oz clear honey2 tsp piri piri sauce1kg/2lb 4oz chicken thighs, boneless, skin removedsea salt flakes and freshly ground pepper 1 tbsp sunflower oil 60g/2¼oz fresh coriander, roughly chopped 60g/2¼oz fresh flatleaf parsley, roughly chopped 250g/9oz kefir or natural yoghurt 75g/2½oz clear honey 2 tsp piri piri sauce 1kg/2lb 4oz chicken thighs, boneless, skin removed sea salt flakes and freshly ground pepper 500g/1lb 2oz carrots, peeled and grated or julienned into long strips 1 tsp fine sea salt1 tbsp caster sugar 1 tbsp red wine vinegar2 large garlic cloves, crushed2 tbsp sunflower oil ½ onion, thinly sliced 1 tsp fennel seeds, toasted and ground1 tsp coriander seeds, toasted and ground ½-¼ tsp cayenne pepper, or to taste 500g/1lb 2oz carrots, peeled and grated or julienned into long strips 1 tsp fine sea salt 1 tbsp caster sugar 1 tbsp red wine vinegar 2 large garlic cloves, crushed 2 tbsp sunflower oil ½ onion, thinly sliced 1 tsp fennel seeds, toasted and ground 1 tsp coriander seeds, toasted and ground ½-¼ tsp cayenne pepper, or to taste Method To make the barbecued chicken, place the oil, coriander, parsley, kefir or yoghurt, honey and piri piri sauce into a food processor and blend until smooth. Season the marinade to taste with salt and pepper and mix well. Pour the marinade into a large bowl, add the chicken and coat the chicken well, then cover with cling film and place in the fridge for at least 2 hours, preferably overnight. To make the Korean carrots, mix the carrots with the salt in a ceramic or glass bowl and leave to stand for an hour or so at room temperature. After an hour, add the sugar, vinegar and garlic and mix well.Heat the sunflower oil in a frying pan, add the onion, ground fennel and coriander seeds and cayenne and cook for about 15 minutes over a low-medium heat, until soft and slightly caramelised. Remove from the heat and cool.Add the onion to the carrots and mix well. Pour into a sterilised jar and place in the fridge, where they will keep for up to a month. To cook the chicken, preheat the barbecue, carefully place the chicken pieces on the grill and cook for 10–15 minutes on each side, turning regularly to avoid burning them. The chicken is cooked when the juices run clear. Serve with the carrots on the side. To make the barbecued chicken, place the oil, coriander, parsley, kefir or yoghurt, honey and piri piri sauce into a food processor and blend until smooth. Season the marinade to taste with salt and pepper and mix well. To make the barbecued chicken, place the oil, coriander, parsley, kefir or yoghurt, honey and piri piri sauce into a food processor and blend until smooth. Season the marinade to taste with salt and pepper and mix well. Pour the marinade into a large bowl, add the chicken and coat the chicken well, then cover with cling film and place in the fridge for at least 2 hours, preferably overnight. Pour the marinade into a large bowl, add the chicken and coat the chicken well, then cover with cling film and place in the fridge for at least 2 hours, preferably overnight. To make the Korean carrots, mix the carrots with the salt in a ceramic or glass bowl and leave to stand for an hour or so at room temperature. After an hour, add the sugar, vinegar and garlic and mix well. To make the Korean carrots, mix the carrots with the salt in a ceramic or glass bowl and leave to stand for an hour or so at room temperature. After an hour, add the sugar, vinegar and garlic and mix well. Heat the sunflower oil in a frying pan, add the onion, ground fennel and coriander seeds and cayenne and cook for about 15 minutes over a low-medium heat, until soft and slightly caramelised. Remove from the heat and cool. Heat the sunflower oil in a frying pan, add the onion, ground fennel and coriander seeds and cayenne and cook for about 15 minutes over a low-medium heat, until soft and slightly caramelised. Remove from the heat and cool. Add the onion to the carrots and mix well. Pour into a sterilised jar and place in the fridge, where they will keep for up to a month. Add the onion to the carrots and mix well. Pour into a sterilised jar and place in the fridge, where they will keep for up to a month. To cook the chicken, preheat the barbecue, carefully place the chicken pieces on the grill and cook for 10–15 minutes on each side, turning regularly to avoid burning them. The chicken is cooked when the juices run clear. Serve with the carrots on the side. To cook the chicken, preheat the barbecue, carefully place the chicken pieces on the grill and cook for 10–15 minutes on each side, turning regularly to avoid burning them. The chicken is cooked when the juices run clear. Serve with the carrots on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad19feb3bdbfd0cc00c2f"
} | bf54cc49b2f57c820f733f8ef43b714c885e1813e84bfce8f242b9b002ab5e3d | Thai basil fried rice with chicken recipe
An average of 4.8 out of 5 stars from 11 ratings The longer you can leave the chicken to marinade for this dish of Thai basil fried rice with chicken the better! 1 skinless, boneless chicken breast2 tbsp fish sauce 1 tbsp palm sugar 2 limes, juice only 1 handful fresh Thai basil 1 handful fresh coriander 1 tsp finely chopped fresh root ginger 2 garlic cloves, finely chopped1–2 tbsp vegetable oil 1 skinless, boneless chicken breast 2 tbsp fish sauce 1 tbsp palm sugar 2 limes, juice only 1 handful fresh Thai basil 1 handful fresh coriander 1 tsp finely chopped fresh root ginger 2 garlic cloves, finely chopped 1–2 tbsp vegetable oil 4 garlic cloves, finely chopped1 tbsp finely chopped fresh root ginger 3 Thai bird's-eye chillies, chopped 2 tbsp vegetable oil2 small Thai shallots, sliced6 raw prawns 1 free-range egg, lightly beaten3 tbsp oyster sauce 25ml/1fl oz Thai fish sauce 1 tbsp palm sugar 400g/14oz cooked, cooled jasmine rice2 bunches Thai basil, leaves left whole 4 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 3 Thai bird's-eye chillies, chopped 2 tbsp vegetable oil 2 small Thai shallots, sliced 6 raw prawns 1 free-range egg, lightly beaten 3 tbsp oyster sauce 25ml/1fl oz Thai fish sauce 1 tbsp palm sugar 400g/14oz cooked, cooled jasmine rice 2 bunches Thai basil, leaves left whole Method To make the chicken and marinade, put a sheet of cling film over a chopping board, place the chicken breast on top and then top with another sheet of cling film. Flatten out the chicken by pounding with a meat mallet or rolling pin. Remove the cling film.Place the fish sauce, palm sugar, lime juice, herbs, ginger and garlic in a bowl along with the chicken breast and leave for at least an hour in the fridge. To make the Thai basil fried rice, pound the garlic, ginger and chilli in a pestle and mortar (or blend in a food processor) to make a paste.Heat the vegetable oil in a pan and fry the shallots until softened, but not browned, and then add in the garlic, ginger and chilli paste. Add the prawns to the pan, fry until the prawns are cooked (this will take 2–3 minutes) and then add the beaten egg and mix to scramble.Combine the oyster sauce, fish sauce, and palm sugar in a small bowl, add this to the egg mixture, before tipping in the rice and basil leaves. Stir well and heat through – this will take 2–3 minutes. To cook the chicken, heat the oil in a frying pan and fry the marinated chicken breast on both sides until cooked through (test that there are no traces of pink in the middle) on a medium heat.To serve, thinly slice the cooked chicken and serve with the rice. To make the chicken and marinade, put a sheet of cling film over a chopping board, place the chicken breast on top and then top with another sheet of cling film. Flatten out the chicken by pounding with a meat mallet or rolling pin. Remove the cling film. To make the chicken and marinade, put a sheet of cling film over a chopping board, place the chicken breast on top and then top with another sheet of cling film. Flatten out the chicken by pounding with a meat mallet or rolling pin. Remove the cling film. Place the fish sauce, palm sugar, lime juice, herbs, ginger and garlic in a bowl along with the chicken breast and leave for at least an hour in the fridge. Place the fish sauce, palm sugar, lime juice, herbs, ginger and garlic in a bowl along with the chicken breast and leave for at least an hour in the fridge. To make the Thai basil fried rice, pound the garlic, ginger and chilli in a pestle and mortar (or blend in a food processor) to make a paste. To make the Thai basil fried rice, pound the garlic, ginger and chilli in a pestle and mortar (or blend in a food processor) to make a paste. Heat the vegetable oil in a pan and fry the shallots until softened, but not browned, and then add in the garlic, ginger and chilli paste. Heat the vegetable oil in a pan and fry the shallots until softened, but not browned, and then add in the garlic, ginger and chilli paste. Add the prawns to the pan, fry until the prawns are cooked (this will take 2–3 minutes) and then add the beaten egg and mix to scramble. Add the prawns to the pan, fry until the prawns are cooked (this will take 2–3 minutes) and then add the beaten egg and mix to scramble. Combine the oyster sauce, fish sauce, and palm sugar in a small bowl, add this to the egg mixture, before tipping in the rice and basil leaves. Stir well and heat through – this will take 2–3 minutes. Combine the oyster sauce, fish sauce, and palm sugar in a small bowl, add this to the egg mixture, before tipping in the rice and basil leaves. Stir well and heat through – this will take 2–3 minutes. To cook the chicken, heat the oil in a frying pan and fry the marinated chicken breast on both sides until cooked through (test that there are no traces of pink in the middle) on a medium heat. To cook the chicken, heat the oil in a frying pan and fry the marinated chicken breast on both sides until cooked through (test that there are no traces of pink in the middle) on a medium heat. To serve, thinly slice the cooked chicken and serve with the rice. To serve, thinly slice the cooked chicken and serve with the rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/thai_fried_chicken_89000",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai basil fried rice with chicken recipe",
"content": "An average of 4.8 out of 5 stars from 11 ratings The longer you can leave the chicken to marinade for this dish of Thai basil fried rice with chicken the better! 1 skinless, boneless chicken breast2 tbsp fish sauce 1 tbsp palm sugar 2 limes, juice only 1 handful fresh Thai basil 1 handful fresh coriander 1 tsp finely chopped fresh root ginger 2 garlic cloves, finely chopped1–2 tbsp vegetable oil 1 skinless, boneless chicken breast 2 tbsp fish sauce 1 tbsp palm sugar 2 limes, juice only 1 handful fresh Thai basil 1 handful fresh coriander 1 tsp finely chopped fresh root ginger 2 garlic cloves, finely chopped 1–2 tbsp vegetable oil 4 garlic cloves, finely chopped1 tbsp finely chopped fresh root ginger 3 Thai bird's-eye chillies, chopped 2 tbsp vegetable oil2 small Thai shallots, sliced6 raw prawns 1 free-range egg, lightly beaten3 tbsp oyster sauce 25ml/1fl oz Thai fish sauce 1 tbsp palm sugar 400g/14oz cooked, cooled jasmine rice2 bunches Thai basil, leaves left whole 4 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 3 Thai bird's-eye chillies, chopped 2 tbsp vegetable oil 2 small Thai shallots, sliced 6 raw prawns 1 free-range egg, lightly beaten 3 tbsp oyster sauce 25ml/1fl oz Thai fish sauce 1 tbsp palm sugar 400g/14oz cooked, cooled jasmine rice 2 bunches Thai basil, leaves left whole Method To make the chicken and marinade, put a sheet of cling film over a chopping board, place the chicken breast on top and then top with another sheet of cling film. Flatten out the chicken by pounding with a meat mallet or rolling pin. Remove the cling film.Place the fish sauce, palm sugar, lime juice, herbs, ginger and garlic in a bowl along with the chicken breast and leave for at least an hour in the fridge. To make the Thai basil fried rice, pound the garlic, ginger and chilli in a pestle and mortar (or blend in a food processor) to make a paste.Heat the vegetable oil in a pan and fry the shallots until softened, but not browned, and then add in the garlic, ginger and chilli paste. Add the prawns to the pan, fry until the prawns are cooked (this will take 2–3 minutes) and then add the beaten egg and mix to scramble.Combine the oyster sauce, fish sauce, and palm sugar in a small bowl, add this to the egg mixture, before tipping in the rice and basil leaves. Stir well and heat through – this will take 2–3 minutes. To cook the chicken, heat the oil in a frying pan and fry the marinated chicken breast on both sides until cooked through (test that there are no traces of pink in the middle) on a medium heat.To serve, thinly slice the cooked chicken and serve with the rice. To make the chicken and marinade, put a sheet of cling film over a chopping board, place the chicken breast on top and then top with another sheet of cling film. Flatten out the chicken by pounding with a meat mallet or rolling pin. Remove the cling film. To make the chicken and marinade, put a sheet of cling film over a chopping board, place the chicken breast on top and then top with another sheet of cling film. Flatten out the chicken by pounding with a meat mallet or rolling pin. Remove the cling film. Place the fish sauce, palm sugar, lime juice, herbs, ginger and garlic in a bowl along with the chicken breast and leave for at least an hour in the fridge. Place the fish sauce, palm sugar, lime juice, herbs, ginger and garlic in a bowl along with the chicken breast and leave for at least an hour in the fridge. To make the Thai basil fried rice, pound the garlic, ginger and chilli in a pestle and mortar (or blend in a food processor) to make a paste. To make the Thai basil fried rice, pound the garlic, ginger and chilli in a pestle and mortar (or blend in a food processor) to make a paste. Heat the vegetable oil in a pan and fry the shallots until softened, but not browned, and then add in the garlic, ginger and chilli paste. Heat the vegetable oil in a pan and fry the shallots until softened, but not browned, and then add in the garlic, ginger and chilli paste. Add the prawns to the pan, fry until the prawns are cooked (this will take 2–3 minutes) and then add the beaten egg and mix to scramble. Add the prawns to the pan, fry until the prawns are cooked (this will take 2–3 minutes) and then add the beaten egg and mix to scramble. Combine the oyster sauce, fish sauce, and palm sugar in a small bowl, add this to the egg mixture, before tipping in the rice and basil leaves. Stir well and heat through – this will take 2–3 minutes. Combine the oyster sauce, fish sauce, and palm sugar in a small bowl, add this to the egg mixture, before tipping in the rice and basil leaves. Stir well and heat through – this will take 2–3 minutes. To cook the chicken, heat the oil in a frying pan and fry the marinated chicken breast on both sides until cooked through (test that there are no traces of pink in the middle) on a medium heat. To cook the chicken, heat the oil in a frying pan and fry the marinated chicken breast on both sides until cooked through (test that there are no traces of pink in the middle) on a medium heat. To serve, thinly slice the cooked chicken and serve with the rice. To serve, thinly slice the cooked chicken and serve with the rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a0eb3bdbfd0cc00c30"
} | a0f05d1a5ccf3fe3018582d4314803c43642cc4aada4be2282d5279a8b139b87 | Pork, chilli and cumin doughnuts recipe
An average of 4.0 out of 5 stars from 2 ratings These savoury doughnuts make a great lunch treat when you want to impress someone with something they won’t have tried before. 2 tbsp olive oil3 garlic cloves, finely chopped1 shallots, peeled and chopped1 tsp finely chopped fresh root ginger2 green bird’s-eye chillies, chopped200g/7oz pork mince 1 tsp cumin seeds, toasted and ground25ml/1fl oz oyster sauce 100g/3½oz ready-made mashed potatoes 75g/2½fl oz plain floursalt and freshly ground black pepper 2 tbsp olive oil 3 garlic cloves, finely chopped 1 shallots, peeled and chopped 1 tsp finely chopped fresh root ginger 2 green bird’s-eye chillies, chopped 200g/7oz pork mince 1 tsp cumin seeds, toasted and ground 25ml/1fl oz oyster sauce 100g/3½oz ready-made mashed potatoes 75g/2½fl oz plain flour salt and freshly ground black pepper 130g/4½oz strong bread flour 130g/4½oz cornflour 1 tsp fast-action dried yeast 1½ tsp baking powder 1 tbsp caster sugar 130g/4½oz strong bread flour 130g/4½oz cornflour 1 tsp fast-action dried yeast 1½ tsp baking powder 1 tbsp caster sugar 6 tbsp oyster sauce 3 tbsp black vinegar 1 tsp sesame oil 1 tsp caster sugar 6 tbsp oyster sauce 3 tbsp black vinegar 1 tsp sesame oil 1 tsp caster sugar Method To make the filling, heat the oil in a large saucepan and fry the garlic, shallots, ginger and chilli. Add the pork and cumin seeds, and then add the oyster sauce and mix. Season with salt and pepper, tip into a bowl and mix with the mashed potatoes. Leave to cool then form into twelve balls and place in the fridge for at least 1 hour.To make the batter, mix all of the ingredients together with 260ml/9fl oz water in a bowl. Cover and leave to stand and rise for 1 hour. It will be wet and sticky after this, knock it back. Lightly dust the filling balls in the flour and then drop them into the batter mix. To make the dip, mix all of the ingredients together and loosen with water. Set aside. To serve, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for a few minutes until golden all over. Carefully remove from the oil and transfer to kitchen towels to drain. Serve the doughnuts with the dip. To make the filling, heat the oil in a large saucepan and fry the garlic, shallots, ginger and chilli. Add the pork and cumin seeds, and then add the oyster sauce and mix. Season with salt and pepper, tip into a bowl and mix with the mashed potatoes. To make the filling, heat the oil in a large saucepan and fry the garlic, shallots, ginger and chilli. Add the pork and cumin seeds, and then add the oyster sauce and mix. Season with salt and pepper, tip into a bowl and mix with the mashed potatoes. Leave to cool then form into twelve balls and place in the fridge for at least 1 hour. Leave to cool then form into twelve balls and place in the fridge for at least 1 hour. To make the batter, mix all of the ingredients together with 260ml/9fl oz water in a bowl. Cover and leave to stand and rise for 1 hour. It will be wet and sticky after this, knock it back. Lightly dust the filling balls in the flour and then drop them into the batter mix. To make the batter, mix all of the ingredients together with 260ml/9fl oz water in a bowl. Cover and leave to stand and rise for 1 hour. It will be wet and sticky after this, knock it back. Lightly dust the filling balls in the flour and then drop them into the batter mix. To make the dip, mix all of the ingredients together and loosen with water. Set aside. To make the dip, mix all of the ingredients together and loosen with water. Set aside. To serve, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for a few minutes until golden all over. Carefully remove from the oil and transfer to kitchen towels to drain. Serve the doughnuts with the dip. To serve, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for a few minutes until golden all over. Carefully remove from the oil and transfer to kitchen towels to drain. Serve the doughnuts with the dip. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pork_chilli_and_cumin_01576",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pork, chilli and cumin doughnuts recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings These savoury doughnuts make a great lunch treat when you want to impress someone with something they won’t have tried before. 2 tbsp olive oil3 garlic cloves, finely chopped1 shallots, peeled and chopped1 tsp finely chopped fresh root ginger2 green bird’s-eye chillies, chopped200g/7oz pork mince 1 tsp cumin seeds, toasted and ground25ml/1fl oz oyster sauce 100g/3½oz ready-made mashed potatoes 75g/2½fl oz plain floursalt and freshly ground black pepper 2 tbsp olive oil 3 garlic cloves, finely chopped 1 shallots, peeled and chopped 1 tsp finely chopped fresh root ginger 2 green bird’s-eye chillies, chopped 200g/7oz pork mince 1 tsp cumin seeds, toasted and ground 25ml/1fl oz oyster sauce 100g/3½oz ready-made mashed potatoes 75g/2½fl oz plain flour salt and freshly ground black pepper 130g/4½oz strong bread flour 130g/4½oz cornflour 1 tsp fast-action dried yeast 1½ tsp baking powder 1 tbsp caster sugar 130g/4½oz strong bread flour 130g/4½oz cornflour 1 tsp fast-action dried yeast 1½ tsp baking powder 1 tbsp caster sugar 6 tbsp oyster sauce 3 tbsp black vinegar 1 tsp sesame oil 1 tsp caster sugar 6 tbsp oyster sauce 3 tbsp black vinegar 1 tsp sesame oil 1 tsp caster sugar Method To make the filling, heat the oil in a large saucepan and fry the garlic, shallots, ginger and chilli. Add the pork and cumin seeds, and then add the oyster sauce and mix. Season with salt and pepper, tip into a bowl and mix with the mashed potatoes. Leave to cool then form into twelve balls and place in the fridge for at least 1 hour.To make the batter, mix all of the ingredients together with 260ml/9fl oz water in a bowl. Cover and leave to stand and rise for 1 hour. It will be wet and sticky after this, knock it back. Lightly dust the filling balls in the flour and then drop them into the batter mix. To make the dip, mix all of the ingredients together and loosen with water. Set aside. To serve, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for a few minutes until golden all over. Carefully remove from the oil and transfer to kitchen towels to drain. Serve the doughnuts with the dip. To make the filling, heat the oil in a large saucepan and fry the garlic, shallots, ginger and chilli. Add the pork and cumin seeds, and then add the oyster sauce and mix. Season with salt and pepper, tip into a bowl and mix with the mashed potatoes. To make the filling, heat the oil in a large saucepan and fry the garlic, shallots, ginger and chilli. Add the pork and cumin seeds, and then add the oyster sauce and mix. Season with salt and pepper, tip into a bowl and mix with the mashed potatoes. Leave to cool then form into twelve balls and place in the fridge for at least 1 hour. Leave to cool then form into twelve balls and place in the fridge for at least 1 hour. To make the batter, mix all of the ingredients together with 260ml/9fl oz water in a bowl. Cover and leave to stand and rise for 1 hour. It will be wet and sticky after this, knock it back. Lightly dust the filling balls in the flour and then drop them into the batter mix. To make the batter, mix all of the ingredients together with 260ml/9fl oz water in a bowl. Cover and leave to stand and rise for 1 hour. It will be wet and sticky after this, knock it back. Lightly dust the filling balls in the flour and then drop them into the batter mix. To make the dip, mix all of the ingredients together and loosen with water. Set aside. To make the dip, mix all of the ingredients together and loosen with water. Set aside. To serve, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for a few minutes until golden all over. Carefully remove from the oil and transfer to kitchen towels to drain. Serve the doughnuts with the dip. To serve, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for a few minutes until golden all over. Carefully remove from the oil and transfer to kitchen towels to drain. Serve the doughnuts with the dip."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a0eb3bdbfd0cc00c31"
} | c3476b72d7340885aed8e90ea63f3429241a7cbb82559d2e2291ac4e099af770 | Pork belly souse with cornmeal pudding recipe
To make the pork belly, preheat the oven to 170C/150C Fan/Gas 3. Place all of the pork ingredients into a deep roasting tin and pour over enough cold water to cover the meat. Cover the tin tightly with kitchen foil and cook in the oven for 3 hours, or until the meat is tender. Remove from the oven. Drain the cooking liquid (it can be reserved and used for another recipe).Remove the pork belly from the roasting tin. Press the meat by sandwiching the pork belly between two baking trays with something heavy on top. Set aside and leave to cool completely. You can press this overnight. Heat a frying pan and add a little oil, once hot add the pressed pork. Caramelise the pork in the pan until golden, and then leave to cool completely. Cut into cubes. To make the souse, place all of the ingredients in a large bowl and mix well. Add the cooled pork cubes to the bowl and stir so the pork is evenly distributed throughout. Leave to chill for at least 1 hour in the fridge or overnight if you have the time.To make the cornmeal pudding, preheat the oven to 200C/180C Fan/Gas 6. Grease a 30x25cm/12x10in baking tray with butter.Place the coconut milk, butter, sugar and vanilla extract in a large saucepan and warm through over a medium–low heat without letting it boil. Heat until the sugar has dissolved, then remove from the heat, mix in the rum and set aside. Thoroughly combine the cornmeal, flour, salt, nutmeg and cinnamon in a large bowl. Gradually pour the warm coconut milk mixture into the cornmeal mixture, stirring well with each addition. Add the raisins, if using. Mix well one final time, then pour the mixture into the baking tray. Bake for 25 minutes in the oven.Meanwhile, to make the soft top, mix together all of the ingredients in a bowl. Remove the pudding from the oven and pour the soft top mixture over the top. Bake for a further 15 minutes. The bottom will be set with a lovely, silky, soft top finish.Transfer the pork belly souse to a large platter using a slotted spoon. You want all of the ingredients, but not the soaking brine, on the platter. For each serving, place a slice of the cornmeal pudding on a plate with the pork belly souse tumbled over the top. To make the pork belly, preheat the oven to 170C/150C Fan/Gas 3. Place all of the pork ingredients into a deep roasting tin and pour over enough cold water to cover the meat. Cover the tin tightly with kitchen foil and cook in the oven for 3 hours, or until the meat is tender. Remove from the oven. Drain the cooking liquid (it can be reserved and used for another recipe). To make the pork belly, preheat the oven to 170C/150C Fan/Gas 3. Place all of the pork ingredients into a deep roasting tin and pour over enough cold water to cover the meat. Cover the tin tightly with kitchen foil and cook in the oven for 3 hours, or until the meat is tender. Remove from the oven. Drain the cooking liquid (it can be reserved and used for another recipe). Remove the pork belly from the roasting tin. Press the meat by sandwiching the pork belly between two baking trays with something heavy on top. Set aside and leave to cool completely. You can press this overnight. Remove the pork belly from the roasting tin. Press the meat by sandwiching the pork belly between two baking trays with something heavy on top. Set aside and leave to cool completely. You can press this overnight. Heat a frying pan and add a little oil, once hot add the pressed pork. Caramelise the pork in the pan until golden, and then leave to cool completely. Cut into cubes. Heat a frying pan and add a little oil, once hot add the pressed pork. Caramelise the pork in the pan until golden, and then leave to cool completely. Cut into cubes. To make the souse, place all of the ingredients in a large bowl and mix well. Add the cooled pork cubes to the bowl and stir so the pork is evenly distributed throughout. Leave to chill for at least 1 hour in the fridge or overnight if you have the time. To make the souse, place all of the ingredients in a large bowl and mix well. Add the cooled pork cubes to the bowl and stir so the pork is evenly distributed throughout. Leave to chill for at least 1 hour in the fridge or overnight if you have the time. To make the cornmeal pudding, preheat the oven to 200C/180C Fan/Gas 6. Grease a 30x25cm/12x10in baking tray with butter. To make the cornmeal pudding, preheat the oven to 200C/180C Fan/Gas 6. Grease a 30x25cm/12x10in baking tray with butter. Place the coconut milk, butter, sugar and vanilla extract in a large saucepan and warm through over a medium–low heat without letting it boil. Heat until the sugar has dissolved, then remove from the heat, mix in the rum and set aside. Place the coconut milk, butter, sugar and vanilla extract in a large saucepan and warm through over a medium–low heat without letting it boil. Heat until the sugar has dissolved, then remove from the heat, mix in the rum and set aside. Thoroughly combine the cornmeal, flour, salt, nutmeg and cinnamon in a large bowl. Gradually pour the warm coconut milk mixture into the cornmeal mixture, stirring well with each addition. Add the raisins, if using. Mix well one final time, then pour the mixture into the baking tray. Bake for 25 minutes in the oven. Thoroughly combine the cornmeal, flour, salt, nutmeg and cinnamon in a large bowl. Gradually pour the warm coconut milk mixture into the cornmeal mixture, stirring well with each addition. Add the raisins, if using. Mix well one final time, then pour the mixture into the baking tray. Bake for 25 minutes in the oven. Meanwhile, to make the soft top, mix together all of the ingredients in a bowl. Remove the pudding from the oven and pour the soft top mixture over the top. Bake for a further 15 minutes. The bottom will be set with a lovely, silky, soft top finish. Meanwhile, to make the soft top, mix together all of the ingredients in a bowl. Remove the pudding from the oven and pour the soft top mixture over the top. Bake for a further 15 minutes. The bottom will be set with a lovely, silky, soft top finish. Transfer the pork belly souse to a large platter using a slotted spoon. You want all of the ingredients, but not the soaking brine, on the platter. For each serving, place a slice of the cornmeal pudding on a plate with the pork belly souse tumbled over the top. Transfer the pork belly souse to a large platter using a slotted spoon. You want all of the ingredients, but not the soaking brine, on the platter. For each serving, place a slice of the cornmeal pudding on a plate with the pork belly souse tumbled over the top. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pork_belly_souse_with_87861",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pork belly souse with cornmeal pudding recipe",
"content": "To make the pork belly, preheat the oven to 170C/150C Fan/Gas 3. Place all of the pork ingredients into a deep roasting tin and pour over enough cold water to cover the meat. Cover the tin tightly with kitchen foil and cook in the oven for 3 hours, or until the meat is tender. Remove from the oven. Drain the cooking liquid (it can be reserved and used for another recipe).Remove the pork belly from the roasting tin. Press the meat by sandwiching the pork belly between two baking trays with something heavy on top. Set aside and leave to cool completely. You can press this overnight. Heat a frying pan and add a little oil, once hot add the pressed pork. Caramelise the pork in the pan until golden, and then leave to cool completely. Cut into cubes. To make the souse, place all of the ingredients in a large bowl and mix well. Add the cooled pork cubes to the bowl and stir so the pork is evenly distributed throughout. Leave to chill for at least 1 hour in the fridge or overnight if you have the time.To make the cornmeal pudding, preheat the oven to 200C/180C Fan/Gas 6. Grease a 30x25cm/12x10in baking tray with butter.Place the coconut milk, butter, sugar and vanilla extract in a large saucepan and warm through over a medium–low heat without letting it boil. Heat until the sugar has dissolved, then remove from the heat, mix in the rum and set aside. Thoroughly combine the cornmeal, flour, salt, nutmeg and cinnamon in a large bowl. Gradually pour the warm coconut milk mixture into the cornmeal mixture, stirring well with each addition. Add the raisins, if using. Mix well one final time, then pour the mixture into the baking tray. Bake for 25 minutes in the oven.Meanwhile, to make the soft top, mix together all of the ingredients in a bowl. Remove the pudding from the oven and pour the soft top mixture over the top. Bake for a further 15 minutes. The bottom will be set with a lovely, silky, soft top finish.Transfer the pork belly souse to a large platter using a slotted spoon. You want all of the ingredients, but not the soaking brine, on the platter. For each serving, place a slice of the cornmeal pudding on a plate with the pork belly souse tumbled over the top. To make the pork belly, preheat the oven to 170C/150C Fan/Gas 3. Place all of the pork ingredients into a deep roasting tin and pour over enough cold water to cover the meat. Cover the tin tightly with kitchen foil and cook in the oven for 3 hours, or until the meat is tender. Remove from the oven. Drain the cooking liquid (it can be reserved and used for another recipe). To make the pork belly, preheat the oven to 170C/150C Fan/Gas 3. Place all of the pork ingredients into a deep roasting tin and pour over enough cold water to cover the meat. Cover the tin tightly with kitchen foil and cook in the oven for 3 hours, or until the meat is tender. Remove from the oven. Drain the cooking liquid (it can be reserved and used for another recipe). Remove the pork belly from the roasting tin. Press the meat by sandwiching the pork belly between two baking trays with something heavy on top. Set aside and leave to cool completely. You can press this overnight. Remove the pork belly from the roasting tin. Press the meat by sandwiching the pork belly between two baking trays with something heavy on top. Set aside and leave to cool completely. You can press this overnight. Heat a frying pan and add a little oil, once hot add the pressed pork. Caramelise the pork in the pan until golden, and then leave to cool completely. Cut into cubes. Heat a frying pan and add a little oil, once hot add the pressed pork. Caramelise the pork in the pan until golden, and then leave to cool completely. Cut into cubes. To make the souse, place all of the ingredients in a large bowl and mix well. Add the cooled pork cubes to the bowl and stir so the pork is evenly distributed throughout. Leave to chill for at least 1 hour in the fridge or overnight if you have the time. To make the souse, place all of the ingredients in a large bowl and mix well. Add the cooled pork cubes to the bowl and stir so the pork is evenly distributed throughout. Leave to chill for at least 1 hour in the fridge or overnight if you have the time. To make the cornmeal pudding, preheat the oven to 200C/180C Fan/Gas 6. Grease a 30x25cm/12x10in baking tray with butter. To make the cornmeal pudding, preheat the oven to 200C/180C Fan/Gas 6. Grease a 30x25cm/12x10in baking tray with butter. Place the coconut milk, butter, sugar and vanilla extract in a large saucepan and warm through over a medium–low heat without letting it boil. Heat until the sugar has dissolved, then remove from the heat, mix in the rum and set aside. Place the coconut milk, butter, sugar and vanilla extract in a large saucepan and warm through over a medium–low heat without letting it boil. Heat until the sugar has dissolved, then remove from the heat, mix in the rum and set aside. Thoroughly combine the cornmeal, flour, salt, nutmeg and cinnamon in a large bowl. Gradually pour the warm coconut milk mixture into the cornmeal mixture, stirring well with each addition. Add the raisins, if using. Mix well one final time, then pour the mixture into the baking tray. Bake for 25 minutes in the oven. Thoroughly combine the cornmeal, flour, salt, nutmeg and cinnamon in a large bowl. Gradually pour the warm coconut milk mixture into the cornmeal mixture, stirring well with each addition. Add the raisins, if using. Mix well one final time, then pour the mixture into the baking tray. Bake for 25 minutes in the oven. Meanwhile, to make the soft top, mix together all of the ingredients in a bowl. Remove the pudding from the oven and pour the soft top mixture over the top. Bake for a further 15 minutes. The bottom will be set with a lovely, silky, soft top finish. Meanwhile, to make the soft top, mix together all of the ingredients in a bowl. Remove the pudding from the oven and pour the soft top mixture over the top. Bake for a further 15 minutes. The bottom will be set with a lovely, silky, soft top finish. Transfer the pork belly souse to a large platter using a slotted spoon. You want all of the ingredients, but not the soaking brine, on the platter. For each serving, place a slice of the cornmeal pudding on a plate with the pork belly souse tumbled over the top. Transfer the pork belly souse to a large platter using a slotted spoon. You want all of the ingredients, but not the soaking brine, on the platter. For each serving, place a slice of the cornmeal pudding on a plate with the pork belly souse tumbled over the top."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a0eb3bdbfd0cc00c32"
} | f8965109f3574f879d7cc454b5e9ac3baf67a5f4104f02464bda4415e5eb1d39 | Chicken inasal recipe
An average of 0.0 out of 5 stars from 0 ratings Inasal is an easy Filipino chicken dish that’s popular as a street food and for special occasions, because it's easy and affordable to make for large groups. Staying true to the dish’s pre-colonial roots, my version uses coconut vinegar but adds a modern tangy twist with its use of lemon soda too. 500g/1lb 2oz chicken thighs1 tbsp finely chopped fresh ginger 5 garlic cloves, crushed25g/1oz lemongrass, smashed 120ml/4fl oz coconut vinegar120ml/4fl oz lemonade 2 tbsp annatto oil sea salt and freshly ground black pepper lemon juice, to taste 500g/1lb 2oz chicken thighs 1 tbsp finely chopped fresh ginger 5 garlic cloves, crushed 25g/1oz lemongrass, smashed 120ml/4fl oz coconut vinegar 120ml/4fl oz lemonade 2 tbsp annatto oil sea salt and freshly ground black pepper lemon juice, to taste Method To make marinade the chicken, mix the ginger, garlic, lemongrass, vinegar, lemonade, salt and pepper in a bowl. Mix in the chicken to coat it thoroughly, cover and marinade in the fridge overnight or for a minimum of 2 hours. Once marinated, remove the chicken from the bowl and put on a plate in your fridge to air dry for 1–2 hours.Preheat oven to 180C/160C Fan/Gas 4.Place the chicken on a roasting tray, and drizzle over the annatto oil. Roast in the oven for 25–30 minutes or until cooked through. Drizzle a little bit more annatto oil for the yellow hue it gives and serve with white rice and soy sauce to dip. To make marinade the chicken, mix the ginger, garlic, lemongrass, vinegar, lemonade, salt and pepper in a bowl. To make marinade the chicken, mix the ginger, garlic, lemongrass, vinegar, lemonade, salt and pepper in a bowl. Mix in the chicken to coat it thoroughly, cover and marinade in the fridge overnight or for a minimum of 2 hours. Mix in the chicken to coat it thoroughly, cover and marinade in the fridge overnight or for a minimum of 2 hours. Once marinated, remove the chicken from the bowl and put on a plate in your fridge to air dry for 1–2 hours. Once marinated, remove the chicken from the bowl and put on a plate in your fridge to air dry for 1–2 hours. Preheat oven to 180C/160C Fan/Gas 4. Preheat oven to 180C/160C Fan/Gas 4. Place the chicken on a roasting tray, and drizzle over the annatto oil. Roast in the oven for 25–30 minutes or until cooked through. Place the chicken on a roasting tray, and drizzle over the annatto oil. Roast in the oven for 25–30 minutes or until cooked through. Drizzle a little bit more annatto oil for the yellow hue it gives and serve with white rice and soy sauce to dip. Drizzle a little bit more annatto oil for the yellow hue it gives and serve with white rice and soy sauce to dip. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_inasal_57945",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken inasal recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Inasal is an easy Filipino chicken dish that’s popular as a street food and for special occasions, because it's easy and affordable to make for large groups. Staying true to the dish’s pre-colonial roots, my version uses coconut vinegar but adds a modern tangy twist with its use of lemon soda too. 500g/1lb 2oz chicken thighs1 tbsp finely chopped fresh ginger 5 garlic cloves, crushed25g/1oz lemongrass, smashed 120ml/4fl oz coconut vinegar120ml/4fl oz lemonade 2 tbsp annatto oil sea salt and freshly ground black pepper lemon juice, to taste 500g/1lb 2oz chicken thighs 1 tbsp finely chopped fresh ginger 5 garlic cloves, crushed 25g/1oz lemongrass, smashed 120ml/4fl oz coconut vinegar 120ml/4fl oz lemonade 2 tbsp annatto oil sea salt and freshly ground black pepper lemon juice, to taste Method To make marinade the chicken, mix the ginger, garlic, lemongrass, vinegar, lemonade, salt and pepper in a bowl. Mix in the chicken to coat it thoroughly, cover and marinade in the fridge overnight or for a minimum of 2 hours. Once marinated, remove the chicken from the bowl and put on a plate in your fridge to air dry for 1–2 hours.Preheat oven to 180C/160C Fan/Gas 4.Place the chicken on a roasting tray, and drizzle over the annatto oil. Roast in the oven for 25–30 minutes or until cooked through. Drizzle a little bit more annatto oil for the yellow hue it gives and serve with white rice and soy sauce to dip. To make marinade the chicken, mix the ginger, garlic, lemongrass, vinegar, lemonade, salt and pepper in a bowl. To make marinade the chicken, mix the ginger, garlic, lemongrass, vinegar, lemonade, salt and pepper in a bowl. Mix in the chicken to coat it thoroughly, cover and marinade in the fridge overnight or for a minimum of 2 hours. Mix in the chicken to coat it thoroughly, cover and marinade in the fridge overnight or for a minimum of 2 hours. Once marinated, remove the chicken from the bowl and put on a plate in your fridge to air dry for 1–2 hours. Once marinated, remove the chicken from the bowl and put on a plate in your fridge to air dry for 1–2 hours. Preheat oven to 180C/160C Fan/Gas 4. Preheat oven to 180C/160C Fan/Gas 4. Place the chicken on a roasting tray, and drizzle over the annatto oil. Roast in the oven for 25–30 minutes or until cooked through. Place the chicken on a roasting tray, and drizzle over the annatto oil. Roast in the oven for 25–30 minutes or until cooked through. Drizzle a little bit more annatto oil for the yellow hue it gives and serve with white rice and soy sauce to dip. Drizzle a little bit more annatto oil for the yellow hue it gives and serve with white rice and soy sauce to dip."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a1eb3bdbfd0cc00c33"
} | 129fde050401ee8409cc8e80ad44d088949d02e80159b10c04d3d61025146b77 | Beef rendang with herby rice recipe
For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée.Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat. Fry the meat in the paste stirring all the time, until it is well browned.Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the lime leaves and zest. Season with salt, stir well then reduce to a simmer. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich.Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in.For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid. Add the spices and fry for a minute. Add the rice and fry until the grains begin to turn an opaque white. Add the water and a good pinch of salt. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear. At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid). Keep warm until everything else is ready. You can hold rice like this for up to half an hour.To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat. Fry the meat in the paste stirring all the time, until it is well browned. Fry the meat in the paste stirring all the time, until it is well browned. Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the lime leaves and zest. Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the lime leaves and zest. Season with salt, stir well then reduce to a simmer. Season with salt, stir well then reduce to a simmer. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich. Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in. Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in. For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid. For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid. Add the spices and fry for a minute. Add the spices and fry for a minute. Add the rice and fry until the grains begin to turn an opaque white. Add the rice and fry until the grains begin to turn an opaque white. Add the water and a good pinch of salt. Add the water and a good pinch of salt. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear. At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid). At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid). Keep warm until everything else is ready. You can hold rice like this for up to half an hour. Keep warm until everything else is ready. You can hold rice like this for up to half an hour. To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli. To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beefrendang_78767",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef rendang with herby rice recipe",
"content": "For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée.Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat. Fry the meat in the paste stirring all the time, until it is well browned.Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the lime leaves and zest. Season with salt, stir well then reduce to a simmer. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich.Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in.For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid. Add the spices and fry for a minute. Add the rice and fry until the grains begin to turn an opaque white. Add the water and a good pinch of salt. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear. At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid). Keep warm until everything else is ready. You can hold rice like this for up to half an hour.To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat. Fry the meat in the paste stirring all the time, until it is well browned. Fry the meat in the paste stirring all the time, until it is well browned. Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the lime leaves and zest. Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the lime leaves and zest. Season with salt, stir well then reduce to a simmer. Season with salt, stir well then reduce to a simmer. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich. Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in. Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in. For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid. For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid. Add the spices and fry for a minute. Add the spices and fry for a minute. Add the rice and fry until the grains begin to turn an opaque white. Add the rice and fry until the grains begin to turn an opaque white. Add the water and a good pinch of salt. Add the water and a good pinch of salt. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear. At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid). At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid). Keep warm until everything else is ready. You can hold rice like this for up to half an hour. Keep warm until everything else is ready. You can hold rice like this for up to half an hour. To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli. To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a1eb3bdbfd0cc00c34"
} | 17722ffb40b38b5ce3cd36d90fbb9721782313d93d4dcd387ae2a65148c27467 | Rolled roast loin of pork recipe
Preheat the oven to 220C/200C Fan/Gas 7. Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork.Lay the pork, skin-side down, onto a chopping board, with the shortest end facing you. Sprinkle over the sliced onions, sage, apple, lemon zest and half the butter. Season again with salt and pepper.Roll the pork up into a long sausage shape, keeping it as tightly rolled as possible. Secure the roll with cooking string at intervals. Make a little noose in the end of the string, then loop around the pork, pull the string through the noose, then pull it tight. Continue down the pork, wrapping the string around, then looping it back through the string, keeping it taught all the time. Tie it at the end to secure.Place the quartered onions, carrots and garlic into a large, deep-sided roasting tray, then place the pork on top. Rub the remaining butter over the pork, then pour in the wine. Roast the pork and vegetables for 30 minutes, then reduce the temperature to 150C/130C Fan/Gas 4 and continue to cook for 3-4 hours, until the pork is fall-apart tender. Meanwhile, for the apple sauce, heat the apples, half of the sugar, a little of the lemon juice, a splash of water and the butter in a non-reactive saucepan over a low heat, stirring until the sugar has dissolved and the butter has melted. Continue to cook for 4-5 minutes, until the apple has broken down. Taste and add more sugar, lemon juice or water, as needed.Beat the sauce with a spoon until nearly smooth, leaving a few chunks in the mixture, then season, to taste, with salt. Switch off the oven and remove the roast pork and vegetables. Transfer the pork to a serving plate and set aside to rest for at least 30 minutes. Transfer the roasted vegetables to an ovenproof dish and keep warm in the oven. Heat the roasting tray containing the pork juices over a medium heat, scraping up any browned bits stuck to the bottom of the tray using a wooden spoon. Season, to taste, with salt and pepper, then strain through a fine sieve and keep warm until ready to serve.Bring a pan of salted water to the boil, add the broccoli and cook for 3-4 minutes, or until just tender. Drain well and toss with a knob of butter.To serve, slice the rolled pork and divide the slices among 8-10 serving plates. Spoon the roasted vegetables alongside, and a dollop of apple sauce. Drizzle over the sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork. Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork. Lay the pork, skin-side down, onto a chopping board, with the shortest end facing you. Sprinkle over the sliced onions, sage, apple, lemon zest and half the butter. Season again with salt and pepper. Lay the pork, skin-side down, onto a chopping board, with the shortest end facing you. Sprinkle over the sliced onions, sage, apple, lemon zest and half the butter. Season again with salt and pepper. Roll the pork up into a long sausage shape, keeping it as tightly rolled as possible. Secure the roll with cooking string at intervals. Roll the pork up into a long sausage shape, keeping it as tightly rolled as possible. Secure the roll with cooking string at intervals. Make a little noose in the end of the string, then loop around the pork, pull the string through the noose, then pull it tight. Continue down the pork, wrapping the string around, then looping it back through the string, keeping it taught all the time. Tie it at the end to secure. Make a little noose in the end of the string, then loop around the pork, pull the string through the noose, then pull it tight. Continue down the pork, wrapping the string around, then looping it back through the string, keeping it taught all the time. Tie it at the end to secure. Place the quartered onions, carrots and garlic into a large, deep-sided roasting tray, then place the pork on top. Rub the remaining butter over the pork, then pour in the wine. Roast the pork and vegetables for 30 minutes, then reduce the temperature to 150C/130C Fan/Gas 4 and continue to cook for 3-4 hours, until the pork is fall-apart tender. Place the quartered onions, carrots and garlic into a large, deep-sided roasting tray, then place the pork on top. Rub the remaining butter over the pork, then pour in the wine. Roast the pork and vegetables for 30 minutes, then reduce the temperature to 150C/130C Fan/Gas 4 and continue to cook for 3-4 hours, until the pork is fall-apart tender. Meanwhile, for the apple sauce, heat the apples, half of the sugar, a little of the lemon juice, a splash of water and the butter in a non-reactive saucepan over a low heat, stirring until the sugar has dissolved and the butter has melted. Continue to cook for 4-5 minutes, until the apple has broken down. Taste and add more sugar, lemon juice or water, as needed. Meanwhile, for the apple sauce, heat the apples, half of the sugar, a little of the lemon juice, a splash of water and the butter in a non-reactive saucepan over a low heat, stirring until the sugar has dissolved and the butter has melted. Continue to cook for 4-5 minutes, until the apple has broken down. Taste and add more sugar, lemon juice or water, as needed. Beat the sauce with a spoon until nearly smooth, leaving a few chunks in the mixture, then season, to taste, with salt. Beat the sauce with a spoon until nearly smooth, leaving a few chunks in the mixture, then season, to taste, with salt. Switch off the oven and remove the roast pork and vegetables. Transfer the pork to a serving plate and set aside to rest for at least 30 minutes. Transfer the roasted vegetables to an ovenproof dish and keep warm in the oven. Switch off the oven and remove the roast pork and vegetables. Transfer the pork to a serving plate and set aside to rest for at least 30 minutes. Transfer the roasted vegetables to an ovenproof dish and keep warm in the oven. Heat the roasting tray containing the pork juices over a medium heat, scraping up any browned bits stuck to the bottom of the tray using a wooden spoon. Season, to taste, with salt and pepper, then strain through a fine sieve and keep warm until ready to serve. Heat the roasting tray containing the pork juices over a medium heat, scraping up any browned bits stuck to the bottom of the tray using a wooden spoon. Season, to taste, with salt and pepper, then strain through a fine sieve and keep warm until ready to serve. Bring a pan of salted water to the boil, add the broccoli and cook for 3-4 minutes, or until just tender. Drain well and toss with a knob of butter. Bring a pan of salted water to the boil, add the broccoli and cook for 3-4 minutes, or until just tender. Drain well and toss with a knob of butter. To serve, slice the rolled pork and divide the slices among 8-10 serving plates. Spoon the roasted vegetables alongside, and a dollop of apple sauce. Drizzle over the sauce. To serve, slice the rolled pork and divide the slices among 8-10 serving plates. Spoon the roasted vegetables alongside, and a dollop of apple sauce. Drizzle over the sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rolled_roast_loin_of_45098",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rolled roast loin of pork recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7. Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork.Lay the pork, skin-side down, onto a chopping board, with the shortest end facing you. Sprinkle over the sliced onions, sage, apple, lemon zest and half the butter. Season again with salt and pepper.Roll the pork up into a long sausage shape, keeping it as tightly rolled as possible. Secure the roll with cooking string at intervals. Make a little noose in the end of the string, then loop around the pork, pull the string through the noose, then pull it tight. Continue down the pork, wrapping the string around, then looping it back through the string, keeping it taught all the time. Tie it at the end to secure.Place the quartered onions, carrots and garlic into a large, deep-sided roasting tray, then place the pork on top. Rub the remaining butter over the pork, then pour in the wine. Roast the pork and vegetables for 30 minutes, then reduce the temperature to 150C/130C Fan/Gas 4 and continue to cook for 3-4 hours, until the pork is fall-apart tender. Meanwhile, for the apple sauce, heat the apples, half of the sugar, a little of the lemon juice, a splash of water and the butter in a non-reactive saucepan over a low heat, stirring until the sugar has dissolved and the butter has melted. Continue to cook for 4-5 minutes, until the apple has broken down. Taste and add more sugar, lemon juice or water, as needed.Beat the sauce with a spoon until nearly smooth, leaving a few chunks in the mixture, then season, to taste, with salt. Switch off the oven and remove the roast pork and vegetables. Transfer the pork to a serving plate and set aside to rest for at least 30 minutes. Transfer the roasted vegetables to an ovenproof dish and keep warm in the oven. Heat the roasting tray containing the pork juices over a medium heat, scraping up any browned bits stuck to the bottom of the tray using a wooden spoon. Season, to taste, with salt and pepper, then strain through a fine sieve and keep warm until ready to serve.Bring a pan of salted water to the boil, add the broccoli and cook for 3-4 minutes, or until just tender. Drain well and toss with a knob of butter.To serve, slice the rolled pork and divide the slices among 8-10 serving plates. Spoon the roasted vegetables alongside, and a dollop of apple sauce. Drizzle over the sauce. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork. Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork. Lay the pork, skin-side down, onto a chopping board, with the shortest end facing you. Sprinkle over the sliced onions, sage, apple, lemon zest and half the butter. Season again with salt and pepper. Lay the pork, skin-side down, onto a chopping board, with the shortest end facing you. Sprinkle over the sliced onions, sage, apple, lemon zest and half the butter. Season again with salt and pepper. Roll the pork up into a long sausage shape, keeping it as tightly rolled as possible. Secure the roll with cooking string at intervals. Roll the pork up into a long sausage shape, keeping it as tightly rolled as possible. Secure the roll with cooking string at intervals. Make a little noose in the end of the string, then loop around the pork, pull the string through the noose, then pull it tight. Continue down the pork, wrapping the string around, then looping it back through the string, keeping it taught all the time. Tie it at the end to secure. Make a little noose in the end of the string, then loop around the pork, pull the string through the noose, then pull it tight. Continue down the pork, wrapping the string around, then looping it back through the string, keeping it taught all the time. Tie it at the end to secure. Place the quartered onions, carrots and garlic into a large, deep-sided roasting tray, then place the pork on top. Rub the remaining butter over the pork, then pour in the wine. Roast the pork and vegetables for 30 minutes, then reduce the temperature to 150C/130C Fan/Gas 4 and continue to cook for 3-4 hours, until the pork is fall-apart tender. Place the quartered onions, carrots and garlic into a large, deep-sided roasting tray, then place the pork on top. Rub the remaining butter over the pork, then pour in the wine. Roast the pork and vegetables for 30 minutes, then reduce the temperature to 150C/130C Fan/Gas 4 and continue to cook for 3-4 hours, until the pork is fall-apart tender. Meanwhile, for the apple sauce, heat the apples, half of the sugar, a little of the lemon juice, a splash of water and the butter in a non-reactive saucepan over a low heat, stirring until the sugar has dissolved and the butter has melted. Continue to cook for 4-5 minutes, until the apple has broken down. Taste and add more sugar, lemon juice or water, as needed. Meanwhile, for the apple sauce, heat the apples, half of the sugar, a little of the lemon juice, a splash of water and the butter in a non-reactive saucepan over a low heat, stirring until the sugar has dissolved and the butter has melted. Continue to cook for 4-5 minutes, until the apple has broken down. Taste and add more sugar, lemon juice or water, as needed. Beat the sauce with a spoon until nearly smooth, leaving a few chunks in the mixture, then season, to taste, with salt. Beat the sauce with a spoon until nearly smooth, leaving a few chunks in the mixture, then season, to taste, with salt. Switch off the oven and remove the roast pork and vegetables. Transfer the pork to a serving plate and set aside to rest for at least 30 minutes. Transfer the roasted vegetables to an ovenproof dish and keep warm in the oven. Switch off the oven and remove the roast pork and vegetables. Transfer the pork to a serving plate and set aside to rest for at least 30 minutes. Transfer the roasted vegetables to an ovenproof dish and keep warm in the oven. Heat the roasting tray containing the pork juices over a medium heat, scraping up any browned bits stuck to the bottom of the tray using a wooden spoon. Season, to taste, with salt and pepper, then strain through a fine sieve and keep warm until ready to serve. Heat the roasting tray containing the pork juices over a medium heat, scraping up any browned bits stuck to the bottom of the tray using a wooden spoon. Season, to taste, with salt and pepper, then strain through a fine sieve and keep warm until ready to serve. Bring a pan of salted water to the boil, add the broccoli and cook for 3-4 minutes, or until just tender. Drain well and toss with a knob of butter. Bring a pan of salted water to the boil, add the broccoli and cook for 3-4 minutes, or until just tender. Drain well and toss with a knob of butter. To serve, slice the rolled pork and divide the slices among 8-10 serving plates. Spoon the roasted vegetables alongside, and a dollop of apple sauce. Drizzle over the sauce. To serve, slice the rolled pork and divide the slices among 8-10 serving plates. Spoon the roasted vegetables alongside, and a dollop of apple sauce. Drizzle over the sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a1eb3bdbfd0cc00c35"
} | 85753528eb2bcc7b225074622a79e2395067e8a67a18630379f713401c5c3323 | Tom kha soup recipe
An average of 3.7 out of 5 stars from 6 ratings This soup is packed with herbs and spices, blended with coconut milk and stock, and loaded up with prawns and chicken. 5cm/2in piece galangal or ginger, peeled, roughly chopped 2 garlic cloves, peeled1 stalk lemongrass, bruisedsmall bunch fresh coriander, leaves chopped, roots reserved1-2 shallots, peeled, quartered 1 medium green chilli, seeds removed, roughly chopped3 fresh or 6 dried kaffir lime leaves 2 limes, zest only 5cm/2in piece galangal or ginger, peeled, roughly chopped 2 garlic cloves, peeled 1 stalk lemongrass, bruised small bunch fresh coriander, leaves chopped, roots reserved 1-2 shallots, peeled, quartered 1 medium green chilli, seeds removed, roughly chopped 3 fresh or 6 dried kaffir lime leaves 2 limes, zest only 1 tbsp olive oil 1 litre/1¾ pint boiling water1 chicken or vegetable stock cube 400ml/14fl oz coconut milk 3 tbsp fish sauce 8 tiger or king prawns, shelled, de-veinedhandful enoki mushrooms handful shimeji mushrooms4 shiitake mushrooms, choppedhandful sugar snap peas 100g/3½oz soba noodles1-2 limes, juice only, plus more to serve salt and freshly ground black peppersmall handful thai basil leavessmall handful shiso cress1 green chilli, sliced 1 tbsp olive oil 1 litre/1¾ pint boiling water 1 chicken or vegetable stock cube 400ml/14fl oz coconut milk 3 tbsp fish sauce 8 tiger or king prawns, shelled, de-veined handful enoki mushrooms handful shimeji mushrooms 4 shiitake mushrooms, chopped handful sugar snap peas 100g/3½oz soba noodles 1-2 limes, juice only, plus more to serve salt and freshly ground black pepper small handful thai basil leaves small handful shiso cress 1 green chilli, sliced Method For the paste, blend the paste ingredients in a food processor until smooth. For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes.Stir in the coconut milk and fish sauce.Pour in the boiling water, and crumble in the stock cube. Add the prawns, and allow them to cook in the broth for 3-4 minutes, or until the prawns have turned pink and opaque.Add the mushrooms and sugar snap peas, and continue to cook for a further 2-3 minutes.Cook the soba noodles in a large pan of boiling water following pack instructions, then drain.To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper.Divide the drained noodles between four bowls, and ladle over the soup. Garnish with thai basil leaves, shiso cress, the coriander leaves, and sliced chilli.Squeeze over a little more lime juice to taste. For the paste, blend the paste ingredients in a food processor until smooth. For the paste, blend the paste ingredients in a food processor until smooth. For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes. For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes. Stir in the coconut milk and fish sauce. Stir in the coconut milk and fish sauce. Pour in the boiling water, and crumble in the stock cube. Pour in the boiling water, and crumble in the stock cube. Add the prawns, and allow them to cook in the broth for 3-4 minutes, or until the prawns have turned pink and opaque. Add the prawns, and allow them to cook in the broth for 3-4 minutes, or until the prawns have turned pink and opaque. Add the mushrooms and sugar snap peas, and continue to cook for a further 2-3 minutes. Add the mushrooms and sugar snap peas, and continue to cook for a further 2-3 minutes. Cook the soba noodles in a large pan of boiling water following pack instructions, then drain. Cook the soba noodles in a large pan of boiling water following pack instructions, then drain. To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper. To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper. Divide the drained noodles between four bowls, and ladle over the soup. Garnish with thai basil leaves, shiso cress, the coriander leaves, and sliced chilli. Divide the drained noodles between four bowls, and ladle over the soup. Garnish with thai basil leaves, shiso cress, the coriander leaves, and sliced chilli. Squeeze over a little more lime juice to taste. Squeeze over a little more lime juice to taste. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tomkhasoup_93592",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tom kha soup recipe",
"content": "An average of 3.7 out of 5 stars from 6 ratings This soup is packed with herbs and spices, blended with coconut milk and stock, and loaded up with prawns and chicken. 5cm/2in piece galangal or ginger, peeled, roughly chopped 2 garlic cloves, peeled1 stalk lemongrass, bruisedsmall bunch fresh coriander, leaves chopped, roots reserved1-2 shallots, peeled, quartered 1 medium green chilli, seeds removed, roughly chopped3 fresh or 6 dried kaffir lime leaves 2 limes, zest only 5cm/2in piece galangal or ginger, peeled, roughly chopped 2 garlic cloves, peeled 1 stalk lemongrass, bruised small bunch fresh coriander, leaves chopped, roots reserved 1-2 shallots, peeled, quartered 1 medium green chilli, seeds removed, roughly chopped 3 fresh or 6 dried kaffir lime leaves 2 limes, zest only 1 tbsp olive oil 1 litre/1¾ pint boiling water1 chicken or vegetable stock cube 400ml/14fl oz coconut milk 3 tbsp fish sauce 8 tiger or king prawns, shelled, de-veinedhandful enoki mushrooms handful shimeji mushrooms4 shiitake mushrooms, choppedhandful sugar snap peas 100g/3½oz soba noodles1-2 limes, juice only, plus more to serve salt and freshly ground black peppersmall handful thai basil leavessmall handful shiso cress1 green chilli, sliced 1 tbsp olive oil 1 litre/1¾ pint boiling water 1 chicken or vegetable stock cube 400ml/14fl oz coconut milk 3 tbsp fish sauce 8 tiger or king prawns, shelled, de-veined handful enoki mushrooms handful shimeji mushrooms 4 shiitake mushrooms, chopped handful sugar snap peas 100g/3½oz soba noodles 1-2 limes, juice only, plus more to serve salt and freshly ground black pepper small handful thai basil leaves small handful shiso cress 1 green chilli, sliced Method For the paste, blend the paste ingredients in a food processor until smooth. For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes.Stir in the coconut milk and fish sauce.Pour in the boiling water, and crumble in the stock cube. Add the prawns, and allow them to cook in the broth for 3-4 minutes, or until the prawns have turned pink and opaque.Add the mushrooms and sugar snap peas, and continue to cook for a further 2-3 minutes.Cook the soba noodles in a large pan of boiling water following pack instructions, then drain.To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper.Divide the drained noodles between four bowls, and ladle over the soup. Garnish with thai basil leaves, shiso cress, the coriander leaves, and sliced chilli.Squeeze over a little more lime juice to taste. For the paste, blend the paste ingredients in a food processor until smooth. For the paste, blend the paste ingredients in a food processor until smooth. For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes. For the soup, heat the olive oil in a large saucepan and fry the paste over a medium heat for 2-3 minutes. Stir in the coconut milk and fish sauce. Stir in the coconut milk and fish sauce. Pour in the boiling water, and crumble in the stock cube. Pour in the boiling water, and crumble in the stock cube. Add the prawns, and allow them to cook in the broth for 3-4 minutes, or until the prawns have turned pink and opaque. Add the prawns, and allow them to cook in the broth for 3-4 minutes, or until the prawns have turned pink and opaque. Add the mushrooms and sugar snap peas, and continue to cook for a further 2-3 minutes. Add the mushrooms and sugar snap peas, and continue to cook for a further 2-3 minutes. Cook the soba noodles in a large pan of boiling water following pack instructions, then drain. Cook the soba noodles in a large pan of boiling water following pack instructions, then drain. To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper. To serve, add the lime juice to the soup and season, to taste, with salt and freshly ground black pepper. Divide the drained noodles between four bowls, and ladle over the soup. Garnish with thai basil leaves, shiso cress, the coriander leaves, and sliced chilli. Divide the drained noodles between four bowls, and ladle over the soup. Garnish with thai basil leaves, shiso cress, the coriander leaves, and sliced chilli. Squeeze over a little more lime juice to taste. Squeeze over a little more lime juice to taste."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a1eb3bdbfd0cc00c36"
} | 2283f0bb519a5a0bbb4030aa704629c6e9aa1be096cfe7ea1462b7133bdd7d65 | Hot and sour prawn noodle salad recipe
An average of 5.0 out of 5 stars from 1 rating Tiger prawns always feel like a special treat. Combining them with this hot and sour noodle salad and a passion fruit dipping sauce makes it even nicer. 16 large raw tiger prawns4 limes, zest and juice only 16 large raw tiger prawns 4 limes, zest and juice only 2 red chillies, diced1 thumb-size piece ginger, grated3 tbsp vegetable oil 2 red chillies, diced 1 thumb-size piece ginger, grated 3 tbsp vegetable oil 1 head pak choi, shreddedsmall bunch of coriander1 tsp sesame oil50g/1¾oz peanuts, chopped100g/3½oz egg noodles, cooked, cooled and oiledsalt and freshly ground black pepper3 chillies, cut into strips 1 head pak choi, shredded small bunch of coriander 1 tsp sesame oil 50g/1¾oz peanuts, chopped 100g/3½oz egg noodles, cooked, cooled and oiled salt and freshly ground black pepper 3 chillies, cut into strips 2 tbsp sweet chilli sauce2 passion fruit, juice only 2 tbsp sweet chilli sauce 2 passion fruit, juice only Method Split the prawns down the middle and put them, split side up, in a bowl. Chop two of the chillies and half the ginger. Add half the vegetable oil to the chopped chilli and ginger. Pour this over the prawns and mix well. Place the prawns cut side down on a hot griddle pan. Turn the prawns after two minutes. At this point, pour half the lime juice and zest over them and leave to cook for another two minutes.Meanwhile, make the noodle salad. Add the shredded pak choi, coriander, sesame oil, a splash of vegetable oil, the remaining lime juice (reserving one teaspoon) and zest and the peanuts to the cooked noodles. Cut the remaining ginger and chillies into fine strips and add them to the noodles. Season to taste. For the dipping sauce, mix two tablespoons of sweet chilli sauce with the passion fruit juice and one teaspoon of lime juice. Serve on a large platter, with the noodles on one end and a stack of prawns on the other, with the dipping sauce in a small dish in the middle. Split the prawns down the middle and put them, split side up, in a bowl. Split the prawns down the middle and put them, split side up, in a bowl. Chop two of the chillies and half the ginger. Add half the vegetable oil to the chopped chilli and ginger. Pour this over the prawns and mix well. Chop two of the chillies and half the ginger. Add half the vegetable oil to the chopped chilli and ginger. Pour this over the prawns and mix well. Place the prawns cut side down on a hot griddle pan. Turn the prawns after two minutes. At this point, pour half the lime juice and zest over them and leave to cook for another two minutes. Place the prawns cut side down on a hot griddle pan. Turn the prawns after two minutes. At this point, pour half the lime juice and zest over them and leave to cook for another two minutes. Meanwhile, make the noodle salad. Add the shredded pak choi, coriander, sesame oil, a splash of vegetable oil, the remaining lime juice (reserving one teaspoon) and zest and the peanuts to the cooked noodles. Meanwhile, make the noodle salad. Add the shredded pak choi, coriander, sesame oil, a splash of vegetable oil, the remaining lime juice (reserving one teaspoon) and zest and the peanuts to the cooked noodles. Cut the remaining ginger and chillies into fine strips and add them to the noodles. Season to taste. Cut the remaining ginger and chillies into fine strips and add them to the noodles. Season to taste. For the dipping sauce, mix two tablespoons of sweet chilli sauce with the passion fruit juice and one teaspoon of lime juice. For the dipping sauce, mix two tablespoons of sweet chilli sauce with the passion fruit juice and one teaspoon of lime juice. Serve on a large platter, with the noodles on one end and a stack of prawns on the other, with the dipping sauce in a small dish in the middle. Serve on a large platter, with the noodles on one end and a stack of prawns on the other, with the dipping sauce in a small dish in the middle. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/hotandsourprawnswith_72269",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hot and sour prawn noodle salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Tiger prawns always feel like a special treat. Combining them with this hot and sour noodle salad and a passion fruit dipping sauce makes it even nicer. 16 large raw tiger prawns4 limes, zest and juice only 16 large raw tiger prawns 4 limes, zest and juice only 2 red chillies, diced1 thumb-size piece ginger, grated3 tbsp vegetable oil 2 red chillies, diced 1 thumb-size piece ginger, grated 3 tbsp vegetable oil 1 head pak choi, shreddedsmall bunch of coriander1 tsp sesame oil50g/1¾oz peanuts, chopped100g/3½oz egg noodles, cooked, cooled and oiledsalt and freshly ground black pepper3 chillies, cut into strips 1 head pak choi, shredded small bunch of coriander 1 tsp sesame oil 50g/1¾oz peanuts, chopped 100g/3½oz egg noodles, cooked, cooled and oiled salt and freshly ground black pepper 3 chillies, cut into strips 2 tbsp sweet chilli sauce2 passion fruit, juice only 2 tbsp sweet chilli sauce 2 passion fruit, juice only Method Split the prawns down the middle and put them, split side up, in a bowl. Chop two of the chillies and half the ginger. Add half the vegetable oil to the chopped chilli and ginger. Pour this over the prawns and mix well. Place the prawns cut side down on a hot griddle pan. Turn the prawns after two minutes. At this point, pour half the lime juice and zest over them and leave to cook for another two minutes.Meanwhile, make the noodle salad. Add the shredded pak choi, coriander, sesame oil, a splash of vegetable oil, the remaining lime juice (reserving one teaspoon) and zest and the peanuts to the cooked noodles. Cut the remaining ginger and chillies into fine strips and add them to the noodles. Season to taste. For the dipping sauce, mix two tablespoons of sweet chilli sauce with the passion fruit juice and one teaspoon of lime juice. Serve on a large platter, with the noodles on one end and a stack of prawns on the other, with the dipping sauce in a small dish in the middle. Split the prawns down the middle and put them, split side up, in a bowl. Split the prawns down the middle and put them, split side up, in a bowl. Chop two of the chillies and half the ginger. Add half the vegetable oil to the chopped chilli and ginger. Pour this over the prawns and mix well. Chop two of the chillies and half the ginger. Add half the vegetable oil to the chopped chilli and ginger. Pour this over the prawns and mix well. Place the prawns cut side down on a hot griddle pan. Turn the prawns after two minutes. At this point, pour half the lime juice and zest over them and leave to cook for another two minutes. Place the prawns cut side down on a hot griddle pan. Turn the prawns after two minutes. At this point, pour half the lime juice and zest over them and leave to cook for another two minutes. Meanwhile, make the noodle salad. Add the shredded pak choi, coriander, sesame oil, a splash of vegetable oil, the remaining lime juice (reserving one teaspoon) and zest and the peanuts to the cooked noodles. Meanwhile, make the noodle salad. Add the shredded pak choi, coriander, sesame oil, a splash of vegetable oil, the remaining lime juice (reserving one teaspoon) and zest and the peanuts to the cooked noodles. Cut the remaining ginger and chillies into fine strips and add them to the noodles. Season to taste. Cut the remaining ginger and chillies into fine strips and add them to the noodles. Season to taste. For the dipping sauce, mix two tablespoons of sweet chilli sauce with the passion fruit juice and one teaspoon of lime juice. For the dipping sauce, mix two tablespoons of sweet chilli sauce with the passion fruit juice and one teaspoon of lime juice. Serve on a large platter, with the noodles on one end and a stack of prawns on the other, with the dipping sauce in a small dish in the middle. Serve on a large platter, with the noodles on one end and a stack of prawns on the other, with the dipping sauce in a small dish in the middle."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a2eb3bdbfd0cc00c37"
} | ec1f631623fd66bb5666f1537cdb3cb90c2c30b5d10bbd2b20508abd2d133a17 | Nigel Slater's Thai green curry recipe
An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nigelslatersthaigree_80244_16x9.jpg The succulent chicken in Nigel Slater’s Thai green curry absorbs the exotic fresh flavours of the other ingredients. 4 lemongrass stalks, tougher outer leaves discarded 6 medium-hot green chillies, seeded and chopped 3 cloves garlic, peeled and crushed5cm/2in piece of galangal or ginger, peeled and chopped2 shallots, peeled and finely chopped4 tbsp chopped fresh coriander1 tsp ground cumin1 tsp chopped lime zest1 tbsp nam pla (Thai fish sauce)½ tsp ground black peppercorns 4 lemongrass stalks, tougher outer leaves discarded 6 medium-hot green chillies, seeded and chopped 3 cloves garlic, peeled and crushed 5cm/2in piece of galangal or ginger, peeled and chopped 2 shallots, peeled and finely chopped 4 tbsp chopped fresh coriander 1 tsp ground cumin 1 tsp chopped lime zest 1 tbsp nam pla (Thai fish sauce) ½ tsp ground black peppercorns 750g/1lb 10oz free-range chicken breasts or thighs, bones removed3 tbsp groundnut oil200g/7oz chestnut mushrooms, quartered400ml/14fl oz tin coconut milk400ml/14 fl oz homemade or ready-made chicken stock8 lime leaves1 tbsp nam pla (Thai fish sauce)1 tbsp bottled green peppercorns, drained leaves from a large bunch (about 20g/0.7oz) basil, shredded 15g/½oz fresh coriander (leaves and stalks,) roughly chopped 750g/1lb 10oz free-range chicken breasts or thighs, bones removed 3 tbsp groundnut oil 200g/7oz chestnut mushrooms, quartered 400ml/14fl oz tin coconut milk 400ml/14 fl oz homemade or ready-made chicken stock 8 lime leaves 1 tbsp nam pla (Thai fish sauce) 1 tbsp bottled green peppercorns, drained leaves from a large bunch (about 20g/0.7oz) basil, shredded 15g/½oz fresh coriander (leaves and stalks,) roughly chopped Method For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.For the curry, cut the chicken into finger-thick strips. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan. Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate. For the curry, cut the chicken into finger-thick strips. For the curry, cut the chicken into finger-thick strips. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan. Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed. Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time. Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve. Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/nigelslatersthaigree_80244",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nigel Slater's Thai green curry recipe",
"content": "An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nigelslatersthaigree_80244_16x9.jpg The succulent chicken in Nigel Slater’s Thai green curry absorbs the exotic fresh flavours of the other ingredients. 4 lemongrass stalks, tougher outer leaves discarded 6 medium-hot green chillies, seeded and chopped 3 cloves garlic, peeled and crushed5cm/2in piece of galangal or ginger, peeled and chopped2 shallots, peeled and finely chopped4 tbsp chopped fresh coriander1 tsp ground cumin1 tsp chopped lime zest1 tbsp nam pla (Thai fish sauce)½ tsp ground black peppercorns 4 lemongrass stalks, tougher outer leaves discarded 6 medium-hot green chillies, seeded and chopped 3 cloves garlic, peeled and crushed 5cm/2in piece of galangal or ginger, peeled and chopped 2 shallots, peeled and finely chopped 4 tbsp chopped fresh coriander 1 tsp ground cumin 1 tsp chopped lime zest 1 tbsp nam pla (Thai fish sauce) ½ tsp ground black peppercorns 750g/1lb 10oz free-range chicken breasts or thighs, bones removed3 tbsp groundnut oil200g/7oz chestnut mushrooms, quartered400ml/14fl oz tin coconut milk400ml/14 fl oz homemade or ready-made chicken stock8 lime leaves1 tbsp nam pla (Thai fish sauce)1 tbsp bottled green peppercorns, drained leaves from a large bunch (about 20g/0.7oz) basil, shredded 15g/½oz fresh coriander (leaves and stalks,) roughly chopped 750g/1lb 10oz free-range chicken breasts or thighs, bones removed 3 tbsp groundnut oil 200g/7oz chestnut mushrooms, quartered 400ml/14fl oz tin coconut milk 400ml/14 fl oz homemade or ready-made chicken stock 8 lime leaves 1 tbsp nam pla (Thai fish sauce) 1 tbsp bottled green peppercorns, drained leaves from a large bunch (about 20g/0.7oz) basil, shredded 15g/½oz fresh coriander (leaves and stalks,) roughly chopped Method For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.For the curry, cut the chicken into finger-thick strips. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan. Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate. For the curry, cut the chicken into finger-thick strips. For the curry, cut the chicken into finger-thick strips. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan. Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed. Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time. Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve. Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a2eb3bdbfd0cc00c38"
} | c09dca0a7aa6d6128552091d4de432edae3272742879c8e2cb68668a57b3fc70 | Stir fry lime and coconut chicken recipe
An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stirfrylimeandcoconu_80402_16x9.jpg This meal, if served as four portions, provides 420kcal, 25g protein, 58g carbohydrate (of which 2g sugars), 9g fat (of which 3.5g saturates), 3.5g fibre and 1.1g salt per portion. 2 free-range chicken breasts, cut into bite-sized pieces1 lime, zest and juice1 tbsp olive oil150ml/5½fl oz low fat coconut milk1 tbsp Thai fish sauce (nam pla)1 green pepper, seeds removed, cut into strips4 tbsp roughly chopped fresh coriander leaves 4 spring onions, finely sliced300g/10½oz brown rice 2 free-range chicken breasts, cut into bite-sized pieces 1 lime, zest and juice 1 tbsp olive oil 150ml/5½fl oz low fat coconut milk 1 tbsp Thai fish sauce (nam pla) 1 green pepper, seeds removed, cut into strips 4 tbsp roughly chopped fresh coriander leaves 4 spring onions, finely sliced 300g/10½oz brown rice Method Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly.Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over.Add coconut milk, fish sauce, green pepper, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through.Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain.To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve. Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly. Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly. Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over. Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over. Add coconut milk, fish sauce, green pepper, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through. Add coconut milk, fish sauce, green pepper, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through. Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain. Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain. To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve. To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/stirfrylimeandcoconu_80402",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Stir fry lime and coconut chicken 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/stirfrylimeandcoconu_80402_16x9.jpg This meal, if served as four portions, provides 420kcal, 25g protein, 58g carbohydrate (of which 2g sugars), 9g fat (of which 3.5g saturates), 3.5g fibre and 1.1g salt per portion. 2 free-range chicken breasts, cut into bite-sized pieces1 lime, zest and juice1 tbsp olive oil150ml/5½fl oz low fat coconut milk1 tbsp Thai fish sauce (nam pla)1 green pepper, seeds removed, cut into strips4 tbsp roughly chopped fresh coriander leaves 4 spring onions, finely sliced300g/10½oz brown rice 2 free-range chicken breasts, cut into bite-sized pieces 1 lime, zest and juice 1 tbsp olive oil 150ml/5½fl oz low fat coconut milk 1 tbsp Thai fish sauce (nam pla) 1 green pepper, seeds removed, cut into strips 4 tbsp roughly chopped fresh coriander leaves 4 spring onions, finely sliced 300g/10½oz brown rice Method Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly.Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over.Add coconut milk, fish sauce, green pepper, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through.Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain.To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve. Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly. Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly. Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over. Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over. Add coconut milk, fish sauce, green pepper, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through. Add coconut milk, fish sauce, green pepper, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through. Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain. Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain. To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve. To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a2eb3bdbfd0cc00c39"
} | 0d13d8417e0b8aa7b049beddc7f195e517c2f608d34bbfb6c2526c551c5eeeaa | Roasted butternut squash soup recipe
An average of 5.0 out of 5 stars from 3 ratings James Martin’s creamy butternut squash soup makes a simple vegetarian supper. Just add lots of bread and butter. 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes2 tbsp clear honey2 tbsp olive oil1 white onion, chopped2 cloves garlic, roughly chopped110ml/4fl oz white wine500ml/18fl oz vegetable stock20g/¾ oz fresh basil leaves20g/¾oz fresh chervil75ml extra virgin olive oil150ml/5fl oz double cream1 lime, juice and zest onlysalt and freshly ground black pepper50g/2oz crème fraîche25g/1oz pine nuts, lightly toasted 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes 2 tbsp clear honey 2 tbsp olive oil 1 white onion, chopped 2 cloves garlic, roughly chopped 110ml/4fl oz white wine 500ml/18fl oz vegetable stock 20g/¾ oz fresh basil leaves 20g/¾oz fresh chervil 75ml extra virgin olive oil 150ml/5fl oz double cream 1 lime, juice and zest only salt and freshly ground black pepper 50g/2oz crème fraîche 25g/1oz pine nuts, lightly toasted Method Preheat the oven to 200C/180C Fan/Gas 6.Place the squash onto a baking tray and drizzle with the honey and olive oil.Place in the oven to roast for 30-40 minutes, or until tender.Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes.Add the wine and stock and bring to the boil. Simmer for about 3-4 minutes, then add the cooked squash.Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the squash onto a baking tray and drizzle with the honey and olive oil. Place the squash onto a baking tray and drizzle with the honey and olive oil. Place in the oven to roast for 30-40 minutes, or until tender. Place in the oven to roast for 30-40 minutes, or until tender. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes. Add the wine and stock and bring to the boil. Add the wine and stock and bring to the boil. Simmer for about 3-4 minutes, then add the cooked squash. Simmer for about 3-4 minutes, then add the cooked squash. Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside. Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper. To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil. To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/butternutsquashsoup_83878",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted butternut squash soup recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings James Martin’s creamy butternut squash soup makes a simple vegetarian supper. Just add lots of bread and butter. 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes2 tbsp clear honey2 tbsp olive oil1 white onion, chopped2 cloves garlic, roughly chopped110ml/4fl oz white wine500ml/18fl oz vegetable stock20g/¾ oz fresh basil leaves20g/¾oz fresh chervil75ml extra virgin olive oil150ml/5fl oz double cream1 lime, juice and zest onlysalt and freshly ground black pepper50g/2oz crème fraîche25g/1oz pine nuts, lightly toasted 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes 2 tbsp clear honey 2 tbsp olive oil 1 white onion, chopped 2 cloves garlic, roughly chopped 110ml/4fl oz white wine 500ml/18fl oz vegetable stock 20g/¾ oz fresh basil leaves 20g/¾oz fresh chervil 75ml extra virgin olive oil 150ml/5fl oz double cream 1 lime, juice and zest only salt and freshly ground black pepper 50g/2oz crème fraîche 25g/1oz pine nuts, lightly toasted Method Preheat the oven to 200C/180C Fan/Gas 6.Place the squash onto a baking tray and drizzle with the honey and olive oil.Place in the oven to roast for 30-40 minutes, or until tender.Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes.Add the wine and stock and bring to the boil. Simmer for about 3-4 minutes, then add the cooked squash.Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper.To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the squash onto a baking tray and drizzle with the honey and olive oil. Place the squash onto a baking tray and drizzle with the honey and olive oil. Place in the oven to roast for 30-40 minutes, or until tender. Place in the oven to roast for 30-40 minutes, or until tender. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes. Heat a frying pan until hot, then add the onion and garlic and fry for 1-2 minutes. Add the wine and stock and bring to the boil. Add the wine and stock and bring to the boil. Simmer for about 3-4 minutes, then add the cooked squash. Simmer for about 3-4 minutes, then add the cooked squash. Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside. Meanwhile, chop half of the basil and all the chervil and place into a food processor with the extra virgin olive oil and blend to a fine purée. Pour out into a bowl and set aside. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée. Place the butternut squash soup into a clean food processor. Add the cream, lime juice and zest and blend to a purée. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper. Return the butternut squash soup to the saucepan, heat through and season, to taste, with salt and black pepper. To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil. To serve, ladle the soup into serving bowls, then top with a dollop of crème fraîche. Add a sprinkling of toasted pine nuts, drizzle with the herb purée and then garnish with the rest of the basil."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a2eb3bdbfd0cc00c3a"
} | 9895e64b715400638542151626a29ffaf0e497c27f779004080926db28766703 | Isle of Man queen scallop pad Thai recipe
An average of 4.2 out of 5 stars from 5 ratings The red curry paste recipe will make about four times more than you need for the pad Thai, so cover what you don't use with some oil, and store in a covered jar in the fridge. 4 dried red chillies, deseeded1 small shallot, diced3 garlic cloves1 tbsp galangal, chopped2 lemongrass stems, outer leaves removed, finely chopped1 lime, juice and zest only2 tsp chopped fresh coriander, use the root if you can½ tsp white peppercorns1 tsp coriander seeds½ tsp cumin seeds2 tsp Thai shrimp paste 4 dried red chillies, deseeded 1 small shallot, diced 3 garlic cloves 1 tbsp galangal, chopped 2 lemongrass stems, outer leaves removed, finely chopped 1 lime, juice and zest only 2 tsp chopped fresh coriander, use the root if you can ½ tsp white peppercorns 1 tsp coriander seeds ½ tsp cumin seeds 2 tsp Thai shrimp paste 200g/7oz dried flat rice noodles4 tbsp groundnut oil2 tsp rice vinegar1 tbsp chopped fresh ginger½ onion, chopped2 tsp red curry paste2 tbsp nam pla (Thai fish sauce)1 tbsp light soy sauce150g/5oz fresh bean sprouts2 spring onions, finely sliced110g/4oz pak choi, finely sliced500g/1lb 2oz queen scallops200g/7oz raw king prawns, peeled and de-veined 200g/7oz dried flat rice noodles 4 tbsp groundnut oil 2 tsp rice vinegar 1 tbsp chopped fresh ginger ½ onion, chopped 2 tsp red curry paste 2 tbsp nam pla (Thai fish sauce) 1 tbsp light soy sauce 150g/5oz fresh bean sprouts 2 spring onions, finely sliced 110g/4oz pak choi, finely sliced 500g/1lb 2oz queen scallops 200g/7oz raw king prawns, peeled and de-veined 2 limes, cut into wedges50g/2oz roasted peanuts, crushed 2 limes, cut into wedges 50g/2oz roasted peanuts, crushed Method For the red curry paste, place all the curry paste ingredients into a pestle and mortar and grind to a smooth consistency. (Alternatively, use a coffee grinder or mini food processor.) For the pad Thai, place the rice noodles in a bowl of hot, but not boiling, water and leave to soak for ten minutes, or until tender but not too soft, or they will fall apart when cooked.Drain the noodles and refresh under cold water, then drain again and place in a bowl.Add one tablespoon of the groundnut oil and the rice vinegar to the noodles and mix well - the groundnut oil and vinegar will stop them from sticking to each other.Heat a wok and add two tablespoons of the oil, ginger and onion and cook until soft. Add the curry paste and cook for a further 2-3 minutes. Add the noodles and coat well with the onion, ginger and curry paste mixture. Add the fish sauce and soy sauce. Add the bean sprouts, spring onion and pak choi and cook for a further 2-3 minutes.Meanwhile, heat the remaining groundnut oil in a frying pan. Add the queen scallops and prawns and sauté for one minute, or until completely cooked through. Add the scallops and prawns to the wok and stir in. To serve, divide the pad thai between four serving dishes and garnish with the crushed roasted peanuts and the lime wedges. For the red curry paste, place all the curry paste ingredients into a pestle and mortar and grind to a smooth consistency. (Alternatively, use a coffee grinder or mini food processor.) For the red curry paste, place all the curry paste ingredients into a pestle and mortar and grind to a smooth consistency. (Alternatively, use a coffee grinder or mini food processor.) For the pad Thai, place the rice noodles in a bowl of hot, but not boiling, water and leave to soak for ten minutes, or until tender but not too soft, or they will fall apart when cooked. For the pad Thai, place the rice noodles in a bowl of hot, but not boiling, water and leave to soak for ten minutes, or until tender but not too soft, or they will fall apart when cooked. Drain the noodles and refresh under cold water, then drain again and place in a bowl. Drain the noodles and refresh under cold water, then drain again and place in a bowl. Add one tablespoon of the groundnut oil and the rice vinegar to the noodles and mix well - the groundnut oil and vinegar will stop them from sticking to each other. Add one tablespoon of the groundnut oil and the rice vinegar to the noodles and mix well - the groundnut oil and vinegar will stop them from sticking to each other. Heat a wok and add two tablespoons of the oil, ginger and onion and cook until soft. Add the curry paste and cook for a further 2-3 minutes. Heat a wok and add two tablespoons of the oil, ginger and onion and cook until soft. Add the curry paste and cook for a further 2-3 minutes. Add the noodles and coat well with the onion, ginger and curry paste mixture. Add the fish sauce and soy sauce. Add the noodles and coat well with the onion, ginger and curry paste mixture. Add the fish sauce and soy sauce. Add the bean sprouts, spring onion and pak choi and cook for a further 2-3 minutes. Add the bean sprouts, spring onion and pak choi and cook for a further 2-3 minutes. Meanwhile, heat the remaining groundnut oil in a frying pan. Add the queen scallops and prawns and sauté for one minute, or until completely cooked through. Add the scallops and prawns to the wok and stir in. Meanwhile, heat the remaining groundnut oil in a frying pan. Add the queen scallops and prawns and sauté for one minute, or until completely cooked through. Add the scallops and prawns to the wok and stir in. To serve, divide the pad thai between four serving dishes and garnish with the crushed roasted peanuts and the lime wedges. To serve, divide the pad thai between four serving dishes and garnish with the crushed roasted peanuts and the lime wedges. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/isleofmanqueeniescal_87332",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Isle of Man queen scallop pad Thai recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings The red curry paste recipe will make about four times more than you need for the pad Thai, so cover what you don't use with some oil, and store in a covered jar in the fridge. 4 dried red chillies, deseeded1 small shallot, diced3 garlic cloves1 tbsp galangal, chopped2 lemongrass stems, outer leaves removed, finely chopped1 lime, juice and zest only2 tsp chopped fresh coriander, use the root if you can½ tsp white peppercorns1 tsp coriander seeds½ tsp cumin seeds2 tsp Thai shrimp paste 4 dried red chillies, deseeded 1 small shallot, diced 3 garlic cloves 1 tbsp galangal, chopped 2 lemongrass stems, outer leaves removed, finely chopped 1 lime, juice and zest only 2 tsp chopped fresh coriander, use the root if you can ½ tsp white peppercorns 1 tsp coriander seeds ½ tsp cumin seeds 2 tsp Thai shrimp paste 200g/7oz dried flat rice noodles4 tbsp groundnut oil2 tsp rice vinegar1 tbsp chopped fresh ginger½ onion, chopped2 tsp red curry paste2 tbsp nam pla (Thai fish sauce)1 tbsp light soy sauce150g/5oz fresh bean sprouts2 spring onions, finely sliced110g/4oz pak choi, finely sliced500g/1lb 2oz queen scallops200g/7oz raw king prawns, peeled and de-veined 200g/7oz dried flat rice noodles 4 tbsp groundnut oil 2 tsp rice vinegar 1 tbsp chopped fresh ginger ½ onion, chopped 2 tsp red curry paste 2 tbsp nam pla (Thai fish sauce) 1 tbsp light soy sauce 150g/5oz fresh bean sprouts 2 spring onions, finely sliced 110g/4oz pak choi, finely sliced 500g/1lb 2oz queen scallops 200g/7oz raw king prawns, peeled and de-veined 2 limes, cut into wedges50g/2oz roasted peanuts, crushed 2 limes, cut into wedges 50g/2oz roasted peanuts, crushed Method For the red curry paste, place all the curry paste ingredients into a pestle and mortar and grind to a smooth consistency. (Alternatively, use a coffee grinder or mini food processor.) For the pad Thai, place the rice noodles in a bowl of hot, but not boiling, water and leave to soak for ten minutes, or until tender but not too soft, or they will fall apart when cooked.Drain the noodles and refresh under cold water, then drain again and place in a bowl.Add one tablespoon of the groundnut oil and the rice vinegar to the noodles and mix well - the groundnut oil and vinegar will stop them from sticking to each other.Heat a wok and add two tablespoons of the oil, ginger and onion and cook until soft. Add the curry paste and cook for a further 2-3 minutes. Add the noodles and coat well with the onion, ginger and curry paste mixture. Add the fish sauce and soy sauce. Add the bean sprouts, spring onion and pak choi and cook for a further 2-3 minutes.Meanwhile, heat the remaining groundnut oil in a frying pan. Add the queen scallops and prawns and sauté for one minute, or until completely cooked through. Add the scallops and prawns to the wok and stir in. To serve, divide the pad thai between four serving dishes and garnish with the crushed roasted peanuts and the lime wedges. For the red curry paste, place all the curry paste ingredients into a pestle and mortar and grind to a smooth consistency. (Alternatively, use a coffee grinder or mini food processor.) For the red curry paste, place all the curry paste ingredients into a pestle and mortar and grind to a smooth consistency. (Alternatively, use a coffee grinder or mini food processor.) For the pad Thai, place the rice noodles in a bowl of hot, but not boiling, water and leave to soak for ten minutes, or until tender but not too soft, or they will fall apart when cooked. For the pad Thai, place the rice noodles in a bowl of hot, but not boiling, water and leave to soak for ten minutes, or until tender but not too soft, or they will fall apart when cooked. Drain the noodles and refresh under cold water, then drain again and place in a bowl. Drain the noodles and refresh under cold water, then drain again and place in a bowl. Add one tablespoon of the groundnut oil and the rice vinegar to the noodles and mix well - the groundnut oil and vinegar will stop them from sticking to each other. Add one tablespoon of the groundnut oil and the rice vinegar to the noodles and mix well - the groundnut oil and vinegar will stop them from sticking to each other. Heat a wok and add two tablespoons of the oil, ginger and onion and cook until soft. Add the curry paste and cook for a further 2-3 minutes. Heat a wok and add two tablespoons of the oil, ginger and onion and cook until soft. Add the curry paste and cook for a further 2-3 minutes. Add the noodles and coat well with the onion, ginger and curry paste mixture. Add the fish sauce and soy sauce. Add the noodles and coat well with the onion, ginger and curry paste mixture. Add the fish sauce and soy sauce. Add the bean sprouts, spring onion and pak choi and cook for a further 2-3 minutes. Add the bean sprouts, spring onion and pak choi and cook for a further 2-3 minutes. Meanwhile, heat the remaining groundnut oil in a frying pan. Add the queen scallops and prawns and sauté for one minute, or until completely cooked through. Add the scallops and prawns to the wok and stir in. Meanwhile, heat the remaining groundnut oil in a frying pan. Add the queen scallops and prawns and sauté for one minute, or until completely cooked through. Add the scallops and prawns to the wok and stir in. To serve, divide the pad thai between four serving dishes and garnish with the crushed roasted peanuts and the lime wedges. To serve, divide the pad thai between four serving dishes and garnish with the crushed roasted peanuts and the lime wedges."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a3eb3bdbfd0cc00c3b"
} | fda3979edbd0b9bb985161a1a361241b75c76ce70921b7e300a2268f70186519 | Barbecued marinated chicken breast with lime, coriander, ginger and chilli recipe
An average of 5.0 out of 5 stars from 2 ratings small bunch fresh coriander, chopped 100ml/3½fl oz olive oil2 limes, zest of one only and juice of both 20g/¾oz grated ginger2 garlic cloves, crushed1 fresh chilli, choppedsmoked cayenne pepper, to taste (if unavailable, substitute smoked hot paprika)4 chicken breasts small bunch fresh coriander, chopped 100ml/3½fl oz olive oil 2 limes, zest of one only and juice of both 20g/¾oz grated ginger 2 garlic cloves, crushed 1 fresh chilli, chopped smoked cayenne pepper, to taste (if unavailable, substitute smoked hot paprika) 4 chicken breasts Method For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl.Season, to taste, with cayenne pepper and whisk thoroughly. Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours.Preheat the barbecue until the coals are white hot.Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally. For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl. For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl. Season, to taste, with cayenne pepper and whisk thoroughly. Season, to taste, with cayenne pepper and whisk thoroughly. Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours. Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours. Preheat the barbecue until the coals are white hot. Preheat the barbecue until the coals are white hot. Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally. Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/marinatedchickenbrea_86535",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Barbecued marinated chicken breast with lime, coriander, ginger and chilli recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings small bunch fresh coriander, chopped 100ml/3½fl oz olive oil2 limes, zest of one only and juice of both 20g/¾oz grated ginger2 garlic cloves, crushed1 fresh chilli, choppedsmoked cayenne pepper, to taste (if unavailable, substitute smoked hot paprika)4 chicken breasts small bunch fresh coriander, chopped 100ml/3½fl oz olive oil 2 limes, zest of one only and juice of both 20g/¾oz grated ginger 2 garlic cloves, crushed 1 fresh chilli, chopped smoked cayenne pepper, to taste (if unavailable, substitute smoked hot paprika) 4 chicken breasts Method For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl.Season, to taste, with cayenne pepper and whisk thoroughly. Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours.Preheat the barbecue until the coals are white hot.Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally. For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl. For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl. Season, to taste, with cayenne pepper and whisk thoroughly. Season, to taste, with cayenne pepper and whisk thoroughly. Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours. Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours. Preheat the barbecue until the coals are white hot. Preheat the barbecue until the coals are white hot. Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally. Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a3eb3bdbfd0cc00c3c"
} | 72f5ef8c22822de538d00a63ee482f8a38a68bbf075fa573ead992ae5f387417 | Thai spiced burgers recipe
An average of 4.7 out of 5 stars from 6 ratings Something a little bit different to your classic burger - lovely and spicy and great served with sweet chilli sauce and crunchy cucumber. 8 spring onions, finely chopped1 red chilli, finely chopped2 garlic cloves, finely chopped100g salted peanuts500g/ 1lb 2oz lean minced pork or beeflarge bunch fresh coriander, chopped1 lime, zest and juice onlysweet chilli sauce and sliced cucumber to servesalt and ground black pepper 8 spring onions, finely chopped 1 red chilli, finely chopped 2 garlic cloves, finely chopped 100g salted peanuts 500g/ 1lb 2oz lean minced pork or beef large bunch fresh coriander, chopped 1 lime, zest and juice only sweet chilli sauce and sliced cucumber to serve salt and ground black pepper Method If you have a food processor place the spring onions, chilli, garlic and peanuts into the bowl and process until finely chopped. Tip into a bowl and mix well with the pork or beef, coriander, zest and juice of lime and plenty of seasoning.Shape the mixture into burgers and if have time chill until ready to cook.When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side.Brush slices of crusty bread with a little oil and place on barbecue to toast.Serve the burgers with the toasted bread and a little sliced cucumber and sweet chilli sauce. If you have a food processor place the spring onions, chilli, garlic and peanuts into the bowl and process until finely chopped. If you have a food processor place the spring onions, chilli, garlic and peanuts into the bowl and process until finely chopped. Tip into a bowl and mix well with the pork or beef, coriander, zest and juice of lime and plenty of seasoning. Tip into a bowl and mix well with the pork or beef, coriander, zest and juice of lime and plenty of seasoning. Shape the mixture into burgers and if have time chill until ready to cook. Shape the mixture into burgers and if have time chill until ready to cook. When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side. When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side. Brush slices of crusty bread with a little oil and place on barbecue to toast. Brush slices of crusty bread with a little oil and place on barbecue to toast. Serve the burgers with the toasted bread and a little sliced cucumber and sweet chilli sauce. Serve the burgers with the toasted bread and a little sliced cucumber and sweet chilli sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/thaispicedburgers_70173",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai spiced burgers recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings Something a little bit different to your classic burger - lovely and spicy and great served with sweet chilli sauce and crunchy cucumber. 8 spring onions, finely chopped1 red chilli, finely chopped2 garlic cloves, finely chopped100g salted peanuts500g/ 1lb 2oz lean minced pork or beeflarge bunch fresh coriander, chopped1 lime, zest and juice onlysweet chilli sauce and sliced cucumber to servesalt and ground black pepper 8 spring onions, finely chopped 1 red chilli, finely chopped 2 garlic cloves, finely chopped 100g salted peanuts 500g/ 1lb 2oz lean minced pork or beef large bunch fresh coriander, chopped 1 lime, zest and juice only sweet chilli sauce and sliced cucumber to serve salt and ground black pepper Method If you have a food processor place the spring onions, chilli, garlic and peanuts into the bowl and process until finely chopped. Tip into a bowl and mix well with the pork or beef, coriander, zest and juice of lime and plenty of seasoning.Shape the mixture into burgers and if have time chill until ready to cook.When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side.Brush slices of crusty bread with a little oil and place on barbecue to toast.Serve the burgers with the toasted bread and a little sliced cucumber and sweet chilli sauce. If you have a food processor place the spring onions, chilli, garlic and peanuts into the bowl and process until finely chopped. If you have a food processor place the spring onions, chilli, garlic and peanuts into the bowl and process until finely chopped. Tip into a bowl and mix well with the pork or beef, coriander, zest and juice of lime and plenty of seasoning. Tip into a bowl and mix well with the pork or beef, coriander, zest and juice of lime and plenty of seasoning. Shape the mixture into burgers and if have time chill until ready to cook. Shape the mixture into burgers and if have time chill until ready to cook. When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side. When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side. Brush slices of crusty bread with a little oil and place on barbecue to toast. Brush slices of crusty bread with a little oil and place on barbecue to toast. Serve the burgers with the toasted bread and a little sliced cucumber and sweet chilli sauce. Serve the burgers with the toasted bread and a little sliced cucumber and sweet chilli sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a3eb3bdbfd0cc00c3d"
} | 7816c5f2200be07d1a66b5ec9fcf1293b75d1b06571a5e77b80403f8630d1c55 | Cherry clafoutis with cherry ice cream recipe
Cherry clafoutis with cherry ice cream and chocolate sauce An average of 5.0 out of 5 stars from 6 ratings Make the most of cherry season with a double cherry pudding, plus chocolate sauce, of course! 400g/14oz cherries, stones removed50g/1¾oz caster sugar1 tbsp grenadinesplash cherry brandy500ml/18fl oz double cream400g tin condensed milk1 tsp vanilla extract 400g/14oz cherries, stones removed 50g/1¾oz caster sugar 1 tbsp grenadine splash cherry brandy 500ml/18fl oz double cream 400g tin condensed milk 1 tsp vanilla extract 50g/1¾oz unsalted butter900g/2lb cherries, stones removed300g/10½oz caster sugarpinch ground cinnamon1 orange, finely grated zest and juiceslug of kirsch4 free-range eggs, separated125g/4½oz ground almonds1 tbsp rice flour1 tsp vanilla extract½ tsp almond extract250ml/9fl oz crème fraîchepinch salticing sugar, to decorate 50g/1¾oz unsalted butter 900g/2lb cherries, stones removed 300g/10½oz caster sugar pinch ground cinnamon 1 orange, finely grated zest and juice slug of kirsch 4 free-range eggs, separated 125g/4½oz ground almonds 1 tbsp rice flour 1 tsp vanilla extract ½ tsp almond extract 250ml/9fl oz crème fraîche pinch salt icing sugar, to decorate 60g/2¼oz dark chocolate, broken into small pieces25g/1oz butter, softened5½ tbsp double cream2 tbsp coffee-flavoured liqueur 60g/2¼oz dark chocolate, broken into small pieces 25g/1oz butter, softened 5½ tbsp double cream 2 tbsp coffee-flavoured liqueur Method To make the ice cream, place the cherries, sugar, 50ml/2fl oz water, grenadine and brandy in a saucepan over a medium heat. Simmer for about 5 minutes until it becomes slightly syrupy. Place in a blender and blitz until smooth. Leave to cool.Pour the cream and milk into a large bowl with the vanilla. Whip using an electric mixer until the mixture is combined and has fairly hard peaks. Do not over-whip or it will separate. Spoon half the mixture into a tray. Drizzle over half the cherry mixture and, using a knife point, swirl through the cream mix. Repeat with the other half of the cream and cherry mixture. Transfer to a freezerproof container and freeze for at least 5 hours until firm, beating at hour intervals with a fork to break down any ice crystals that form. To make the cherry clafoutis, melt the butter in a frying pan until foaming. Add the cherries, 100g/3½oz caster sugar, cinnamon, orange zest and juice and kirsch. Cook for 10 minutes, until the cherries are tender and the juices are thickened. Pour into a shallow ovenproof pudding dish.Preheat the oven to 190C/170C Fan/Gas 5.Beat the egg yolks with the remaining caster sugar until light and creamy. Mix in the almonds, rice flour, vanilla, almond extract and crème fraîche. In another bowl, beat the egg whites with the salt until soft peaks form, then fold into the egg yolk mixture. Pour the batter over the fruit and bake for about 25 minutes, or until set. To make the chocolate sauce, put all the ingredients in a saucepan and cook over a gentle heat until all combined and the chocolate has melted.Serve the clafoutis in bowls and top with a dusting of icing sugar. Serve with the ice cream and chocolate sauce. To make the ice cream, place the cherries, sugar, 50ml/2fl oz water, grenadine and brandy in a saucepan over a medium heat. Simmer for about 5 minutes until it becomes slightly syrupy. Place in a blender and blitz until smooth. Leave to cool. To make the ice cream, place the cherries, sugar, 50ml/2fl oz water, grenadine and brandy in a saucepan over a medium heat. Simmer for about 5 minutes until it becomes slightly syrupy. Place in a blender and blitz until smooth. Leave to cool. Pour the cream and milk into a large bowl with the vanilla. Whip using an electric mixer until the mixture is combined and has fairly hard peaks. Do not over-whip or it will separate. Spoon half the mixture into a tray. Drizzle over half the cherry mixture and, using a knife point, swirl through the cream mix. Repeat with the other half of the cream and cherry mixture. Transfer to a freezerproof container and freeze for at least 5 hours until firm, beating at hour intervals with a fork to break down any ice crystals that form. Pour the cream and milk into a large bowl with the vanilla. Whip using an electric mixer until the mixture is combined and has fairly hard peaks. Do not over-whip or it will separate. Spoon half the mixture into a tray. Drizzle over half the cherry mixture and, using a knife point, swirl through the cream mix. Repeat with the other half of the cream and cherry mixture. Transfer to a freezerproof container and freeze for at least 5 hours until firm, beating at hour intervals with a fork to break down any ice crystals that form. To make the cherry clafoutis, melt the butter in a frying pan until foaming. Add the cherries, 100g/3½oz caster sugar, cinnamon, orange zest and juice and kirsch. Cook for 10 minutes, until the cherries are tender and the juices are thickened. Pour into a shallow ovenproof pudding dish. To make the cherry clafoutis, melt the butter in a frying pan until foaming. Add the cherries, 100g/3½oz caster sugar, cinnamon, orange zest and juice and kirsch. Cook for 10 minutes, until the cherries are tender and the juices are thickened. Pour into a shallow ovenproof pudding dish. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Beat the egg yolks with the remaining caster sugar until light and creamy. Mix in the almonds, rice flour, vanilla, almond extract and crème fraîche. In another bowl, beat the egg whites with the salt until soft peaks form, then fold into the egg yolk mixture. Pour the batter over the fruit and bake for about 25 minutes, or until set. Beat the egg yolks with the remaining caster sugar until light and creamy. Mix in the almonds, rice flour, vanilla, almond extract and crème fraîche. In another bowl, beat the egg whites with the salt until soft peaks form, then fold into the egg yolk mixture. Pour the batter over the fruit and bake for about 25 minutes, or until set. To make the chocolate sauce, put all the ingredients in a saucepan and cook over a gentle heat until all combined and the chocolate has melted. To make the chocolate sauce, put all the ingredients in a saucepan and cook over a gentle heat until all combined and the chocolate has melted. Serve the clafoutis in bowls and top with a dusting of icing sugar. Serve with the ice cream and chocolate sauce. Serve the clafoutis in bowls and top with a dusting of icing sugar. Serve with the ice cream and chocolate sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cherry_clafoutis_with_30402",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cherry clafoutis with cherry ice cream recipe",
"content": "Cherry clafoutis with cherry ice cream and chocolate sauce An average of 5.0 out of 5 stars from 6 ratings Make the most of cherry season with a double cherry pudding, plus chocolate sauce, of course! 400g/14oz cherries, stones removed50g/1¾oz caster sugar1 tbsp grenadinesplash cherry brandy500ml/18fl oz double cream400g tin condensed milk1 tsp vanilla extract 400g/14oz cherries, stones removed 50g/1¾oz caster sugar 1 tbsp grenadine splash cherry brandy 500ml/18fl oz double cream 400g tin condensed milk 1 tsp vanilla extract 50g/1¾oz unsalted butter900g/2lb cherries, stones removed300g/10½oz caster sugarpinch ground cinnamon1 orange, finely grated zest and juiceslug of kirsch4 free-range eggs, separated125g/4½oz ground almonds1 tbsp rice flour1 tsp vanilla extract½ tsp almond extract250ml/9fl oz crème fraîchepinch salticing sugar, to decorate 50g/1¾oz unsalted butter 900g/2lb cherries, stones removed 300g/10½oz caster sugar pinch ground cinnamon 1 orange, finely grated zest and juice slug of kirsch 4 free-range eggs, separated 125g/4½oz ground almonds 1 tbsp rice flour 1 tsp vanilla extract ½ tsp almond extract 250ml/9fl oz crème fraîche pinch salt icing sugar, to decorate 60g/2¼oz dark chocolate, broken into small pieces25g/1oz butter, softened5½ tbsp double cream2 tbsp coffee-flavoured liqueur 60g/2¼oz dark chocolate, broken into small pieces 25g/1oz butter, softened 5½ tbsp double cream 2 tbsp coffee-flavoured liqueur Method To make the ice cream, place the cherries, sugar, 50ml/2fl oz water, grenadine and brandy in a saucepan over a medium heat. Simmer for about 5 minutes until it becomes slightly syrupy. Place in a blender and blitz until smooth. Leave to cool.Pour the cream and milk into a large bowl with the vanilla. Whip using an electric mixer until the mixture is combined and has fairly hard peaks. Do not over-whip or it will separate. Spoon half the mixture into a tray. Drizzle over half the cherry mixture and, using a knife point, swirl through the cream mix. Repeat with the other half of the cream and cherry mixture. Transfer to a freezerproof container and freeze for at least 5 hours until firm, beating at hour intervals with a fork to break down any ice crystals that form. To make the cherry clafoutis, melt the butter in a frying pan until foaming. Add the cherries, 100g/3½oz caster sugar, cinnamon, orange zest and juice and kirsch. Cook for 10 minutes, until the cherries are tender and the juices are thickened. Pour into a shallow ovenproof pudding dish.Preheat the oven to 190C/170C Fan/Gas 5.Beat the egg yolks with the remaining caster sugar until light and creamy. Mix in the almonds, rice flour, vanilla, almond extract and crème fraîche. In another bowl, beat the egg whites with the salt until soft peaks form, then fold into the egg yolk mixture. Pour the batter over the fruit and bake for about 25 minutes, or until set. To make the chocolate sauce, put all the ingredients in a saucepan and cook over a gentle heat until all combined and the chocolate has melted.Serve the clafoutis in bowls and top with a dusting of icing sugar. Serve with the ice cream and chocolate sauce. To make the ice cream, place the cherries, sugar, 50ml/2fl oz water, grenadine and brandy in a saucepan over a medium heat. Simmer for about 5 minutes until it becomes slightly syrupy. Place in a blender and blitz until smooth. Leave to cool. To make the ice cream, place the cherries, sugar, 50ml/2fl oz water, grenadine and brandy in a saucepan over a medium heat. Simmer for about 5 minutes until it becomes slightly syrupy. Place in a blender and blitz until smooth. Leave to cool. Pour the cream and milk into a large bowl with the vanilla. Whip using an electric mixer until the mixture is combined and has fairly hard peaks. Do not over-whip or it will separate. Spoon half the mixture into a tray. Drizzle over half the cherry mixture and, using a knife point, swirl through the cream mix. Repeat with the other half of the cream and cherry mixture. Transfer to a freezerproof container and freeze for at least 5 hours until firm, beating at hour intervals with a fork to break down any ice crystals that form. Pour the cream and milk into a large bowl with the vanilla. Whip using an electric mixer until the mixture is combined and has fairly hard peaks. Do not over-whip or it will separate. Spoon half the mixture into a tray. Drizzle over half the cherry mixture and, using a knife point, swirl through the cream mix. Repeat with the other half of the cream and cherry mixture. Transfer to a freezerproof container and freeze for at least 5 hours until firm, beating at hour intervals with a fork to break down any ice crystals that form. To make the cherry clafoutis, melt the butter in a frying pan until foaming. Add the cherries, 100g/3½oz caster sugar, cinnamon, orange zest and juice and kirsch. Cook for 10 minutes, until the cherries are tender and the juices are thickened. Pour into a shallow ovenproof pudding dish. To make the cherry clafoutis, melt the butter in a frying pan until foaming. Add the cherries, 100g/3½oz caster sugar, cinnamon, orange zest and juice and kirsch. Cook for 10 minutes, until the cherries are tender and the juices are thickened. Pour into a shallow ovenproof pudding dish. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Beat the egg yolks with the remaining caster sugar until light and creamy. Mix in the almonds, rice flour, vanilla, almond extract and crème fraîche. In another bowl, beat the egg whites with the salt until soft peaks form, then fold into the egg yolk mixture. Pour the batter over the fruit and bake for about 25 minutes, or until set. Beat the egg yolks with the remaining caster sugar until light and creamy. Mix in the almonds, rice flour, vanilla, almond extract and crème fraîche. In another bowl, beat the egg whites with the salt until soft peaks form, then fold into the egg yolk mixture. Pour the batter over the fruit and bake for about 25 minutes, or until set. To make the chocolate sauce, put all the ingredients in a saucepan and cook over a gentle heat until all combined and the chocolate has melted. To make the chocolate sauce, put all the ingredients in a saucepan and cook over a gentle heat until all combined and the chocolate has melted. Serve the clafoutis in bowls and top with a dusting of icing sugar. Serve with the ice cream and chocolate sauce. Serve the clafoutis in bowls and top with a dusting of icing sugar. Serve with the ice cream and chocolate sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a4eb3bdbfd0cc00c3e"
} | d48f1115808028b1faca40f039bc9a6ee6a1f3014b41098a0dda3ae0f4102d40 | Easy gyoza soup recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_gyoza_soup_41049_16x9.jpg This is a go-to quick and easy lunch that is ready in minutes. You can use any gyoza you like – both meat and veggie options work well. 1 free-range egg5 frozen gyoza, from a packet¼ small head broccoli, broken into small florets2 spring onions, trimmed and thinly sliced10 roasted peanuts pinch vegetable bouillon powder ½ tbsp soy sauce½ tbsp Chinese black vinegar1 tsp crispy chilli oil, or to taste 1 free-range egg 5 frozen gyoza, from a packet ¼ small head broccoli, broken into small florets 2 spring onions, trimmed and thinly sliced 10 roasted peanuts pinch vegetable bouillon powder ½ tbsp soy sauce ½ tbsp Chinese black vinegar 1 tsp crispy chilli oil, or to taste Method Bring a small saucepan of water to the boil and carefully add the egg. Boil for 5 minutes, then remove from the heat. Drain away the hot water from the pan and replace with cold to cover the egg. Meanwhile, add about 5cm/2in freshly boiled water to a saucepan and add the gyoza and broccoli. Bring to the boil then reduce to a simmer and cook for around 6 minutes, or until the gyoza are cooked through. Add the spring onions, peanuts, bouillon powder, soy sauce, black vinegar and chilli oil to a noodle bowl. Carefully peel the egg and halve lengthways. Add this to the noodle bowl. When the gyoza are cooked, use a slotted spoon to scoop them and the broccoli into the noodle bowl. Top with as much of the cooking water as you like, mix well and serve. Bring a small saucepan of water to the boil and carefully add the egg. Boil for 5 minutes, then remove from the heat. Drain away the hot water from the pan and replace with cold to cover the egg. Bring a small saucepan of water to the boil and carefully add the egg. Boil for 5 minutes, then remove from the heat. Drain away the hot water from the pan and replace with cold to cover the egg. Meanwhile, add about 5cm/2in freshly boiled water to a saucepan and add the gyoza and broccoli. Bring to the boil then reduce to a simmer and cook for around 6 minutes, or until the gyoza are cooked through. Meanwhile, add about 5cm/2in freshly boiled water to a saucepan and add the gyoza and broccoli. Bring to the boil then reduce to a simmer and cook for around 6 minutes, or until the gyoza are cooked through. Add the spring onions, peanuts, bouillon powder, soy sauce, black vinegar and chilli oil to a noodle bowl. Add the spring onions, peanuts, bouillon powder, soy sauce, black vinegar and chilli oil to a noodle bowl. Carefully peel the egg and halve lengthways. Add this to the noodle bowl. Carefully peel the egg and halve lengthways. Add this to the noodle bowl. When the gyoza are cooked, use a slotted spoon to scoop them and the broccoli into the noodle bowl. Top with as much of the cooking water as you like, mix well and serve. When the gyoza are cooked, use a slotted spoon to scoop them and the broccoli into the noodle bowl. Top with as much of the cooking water as you like, mix well and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/easy_gyoza_soup_41049",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy gyoza soup 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/easy_gyoza_soup_41049_16x9.jpg This is a go-to quick and easy lunch that is ready in minutes. You can use any gyoza you like – both meat and veggie options work well. 1 free-range egg5 frozen gyoza, from a packet¼ small head broccoli, broken into small florets2 spring onions, trimmed and thinly sliced10 roasted peanuts pinch vegetable bouillon powder ½ tbsp soy sauce½ tbsp Chinese black vinegar1 tsp crispy chilli oil, or to taste 1 free-range egg 5 frozen gyoza, from a packet ¼ small head broccoli, broken into small florets 2 spring onions, trimmed and thinly sliced 10 roasted peanuts pinch vegetable bouillon powder ½ tbsp soy sauce ½ tbsp Chinese black vinegar 1 tsp crispy chilli oil, or to taste Method Bring a small saucepan of water to the boil and carefully add the egg. Boil for 5 minutes, then remove from the heat. Drain away the hot water from the pan and replace with cold to cover the egg. Meanwhile, add about 5cm/2in freshly boiled water to a saucepan and add the gyoza and broccoli. Bring to the boil then reduce to a simmer and cook for around 6 minutes, or until the gyoza are cooked through. Add the spring onions, peanuts, bouillon powder, soy sauce, black vinegar and chilli oil to a noodle bowl. Carefully peel the egg and halve lengthways. Add this to the noodle bowl. When the gyoza are cooked, use a slotted spoon to scoop them and the broccoli into the noodle bowl. Top with as much of the cooking water as you like, mix well and serve. Bring a small saucepan of water to the boil and carefully add the egg. Boil for 5 minutes, then remove from the heat. Drain away the hot water from the pan and replace with cold to cover the egg. Bring a small saucepan of water to the boil and carefully add the egg. Boil for 5 minutes, then remove from the heat. Drain away the hot water from the pan and replace with cold to cover the egg. Meanwhile, add about 5cm/2in freshly boiled water to a saucepan and add the gyoza and broccoli. Bring to the boil then reduce to a simmer and cook for around 6 minutes, or until the gyoza are cooked through. Meanwhile, add about 5cm/2in freshly boiled water to a saucepan and add the gyoza and broccoli. Bring to the boil then reduce to a simmer and cook for around 6 minutes, or until the gyoza are cooked through. Add the spring onions, peanuts, bouillon powder, soy sauce, black vinegar and chilli oil to a noodle bowl. Add the spring onions, peanuts, bouillon powder, soy sauce, black vinegar and chilli oil to a noodle bowl. Carefully peel the egg and halve lengthways. Add this to the noodle bowl. Carefully peel the egg and halve lengthways. Add this to the noodle bowl. When the gyoza are cooked, use a slotted spoon to scoop them and the broccoli into the noodle bowl. Top with as much of the cooking water as you like, mix well and serve. When the gyoza are cooked, use a slotted spoon to scoop them and the broccoli into the noodle bowl. Top with as much of the cooking water as you like, mix well and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a4eb3bdbfd0cc00c3f"
} | 2f6b34e900227a101d1bf063293021a1cdc3f7d6e5c154e94378c500cddc0bcf | Mapo tofu recipe
An average of 5.0 out of 5 stars from 5 ratings This is a famous dish from the Sichuan province of China. It is the perfect combination of spicy and savoury. 2 tsp cornflour 2 tbsp vegetable oil6 garlic cloves, crushed4cm/1½in piece fresh root ginger, peeled and very finely chopped2 spring onions, white and green parts separated, all finely sliced 250g/9oz pork mince2 tbsp black bean chilli oil 2 tbsp chilli bean sauce (Toban Djan)1 tsp Sichuan peppercorns, crushed¼ tsp ground white pepper 1 tsp caster sugar1 tbsp sesame oil1 tbsp light soy sauce 1 tbsp oyster sauce1 tbsp chicken bouillon powder 450g/1lb medium-firm tofu, drained, dried and cut into 2cm/¾in cubeschilli oil, to garnishfreshly steamed jasmine rice, to serve 2 tsp cornflour 2 tbsp vegetable oil 6 garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and very finely chopped 2 spring onions, white and green parts separated, all finely sliced 250g/9oz pork mince 2 tbsp black bean chilli oil 2 tbsp chilli bean sauce (Toban Djan) 1 tsp Sichuan peppercorns, crushed ¼ tsp ground white pepper 1 tsp caster sugar 1 tbsp sesame oil 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp chicken bouillon powder 450g/1lb medium-firm tofu, drained, dried and cut into 2cm/¾in cubes chilli oil, to garnish freshly steamed jasmine rice, to serve Method Mix the cornflour with 80ml/2¾fl oz water in a small bowl. Set aside. Heat the oil in a wok over a medium heat. Add the garlic and ginger and fry for 1 minute. Once the garlic and ginger are slightly translucent, add the whites of the spring onions and fry for another minute.Add the pork mince and fry for 5 minutes.Add the chilli oil and chilli bean sauce. Fry until crispy and fragrant.Add the Sichuan peppercorns, white pepper, sugar, sesame oil, soy sauce, oyster sauce, chicken bouillon powder and 500ml/18fl oz water. Bring to the boil then reduce the heat and simmer for 2–3 minutes. Add the cornflour mixture and cook until the sauce has thickened to your liking.Add the tofu to the wok. Simmer for a few minutes and gently mix to combine, taking care not to break the tofu when mixing.Garnish with the spring onion greens and chilli oil and serve with the rice. Mix the cornflour with 80ml/2¾fl oz water in a small bowl. Set aside. Mix the cornflour with 80ml/2¾fl oz water in a small bowl. Set aside. Heat the oil in a wok over a medium heat. Add the garlic and ginger and fry for 1 minute. Once the garlic and ginger are slightly translucent, add the whites of the spring onions and fry for another minute. Heat the oil in a wok over a medium heat. Add the garlic and ginger and fry for 1 minute. Once the garlic and ginger are slightly translucent, add the whites of the spring onions and fry for another minute. Add the pork mince and fry for 5 minutes. Add the pork mince and fry for 5 minutes. Add the chilli oil and chilli bean sauce. Fry until crispy and fragrant. Add the chilli oil and chilli bean sauce. Fry until crispy and fragrant. Add the Sichuan peppercorns, white pepper, sugar, sesame oil, soy sauce, oyster sauce, chicken bouillon powder and 500ml/18fl oz water. Bring to the boil then reduce the heat and simmer for 2–3 minutes. Add the cornflour mixture and cook until the sauce has thickened to your liking. Add the Sichuan peppercorns, white pepper, sugar, sesame oil, soy sauce, oyster sauce, chicken bouillon powder and 500ml/18fl oz water. Bring to the boil then reduce the heat and simmer for 2–3 minutes. Add the cornflour mixture and cook until the sauce has thickened to your liking. Add the tofu to the wok. Simmer for a few minutes and gently mix to combine, taking care not to break the tofu when mixing. Add the tofu to the wok. Simmer for a few minutes and gently mix to combine, taking care not to break the tofu when mixing. Garnish with the spring onion greens and chilli oil and serve with the rice. Garnish with the spring onion greens and chilli oil and serve with the rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mapo_tofu_23839",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mapo tofu recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings This is a famous dish from the Sichuan province of China. It is the perfect combination of spicy and savoury. 2 tsp cornflour 2 tbsp vegetable oil6 garlic cloves, crushed4cm/1½in piece fresh root ginger, peeled and very finely chopped2 spring onions, white and green parts separated, all finely sliced 250g/9oz pork mince2 tbsp black bean chilli oil 2 tbsp chilli bean sauce (Toban Djan)1 tsp Sichuan peppercorns, crushed¼ tsp ground white pepper 1 tsp caster sugar1 tbsp sesame oil1 tbsp light soy sauce 1 tbsp oyster sauce1 tbsp chicken bouillon powder 450g/1lb medium-firm tofu, drained, dried and cut into 2cm/¾in cubeschilli oil, to garnishfreshly steamed jasmine rice, to serve 2 tsp cornflour 2 tbsp vegetable oil 6 garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and very finely chopped 2 spring onions, white and green parts separated, all finely sliced 250g/9oz pork mince 2 tbsp black bean chilli oil 2 tbsp chilli bean sauce (Toban Djan) 1 tsp Sichuan peppercorns, crushed ¼ tsp ground white pepper 1 tsp caster sugar 1 tbsp sesame oil 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp chicken bouillon powder 450g/1lb medium-firm tofu, drained, dried and cut into 2cm/¾in cubes chilli oil, to garnish freshly steamed jasmine rice, to serve Method Mix the cornflour with 80ml/2¾fl oz water in a small bowl. Set aside. Heat the oil in a wok over a medium heat. Add the garlic and ginger and fry for 1 minute. Once the garlic and ginger are slightly translucent, add the whites of the spring onions and fry for another minute.Add the pork mince and fry for 5 minutes.Add the chilli oil and chilli bean sauce. Fry until crispy and fragrant.Add the Sichuan peppercorns, white pepper, sugar, sesame oil, soy sauce, oyster sauce, chicken bouillon powder and 500ml/18fl oz water. Bring to the boil then reduce the heat and simmer for 2–3 minutes. Add the cornflour mixture and cook until the sauce has thickened to your liking.Add the tofu to the wok. Simmer for a few minutes and gently mix to combine, taking care not to break the tofu when mixing.Garnish with the spring onion greens and chilli oil and serve with the rice. Mix the cornflour with 80ml/2¾fl oz water in a small bowl. Set aside. Mix the cornflour with 80ml/2¾fl oz water in a small bowl. Set aside. Heat the oil in a wok over a medium heat. Add the garlic and ginger and fry for 1 minute. Once the garlic and ginger are slightly translucent, add the whites of the spring onions and fry for another minute. Heat the oil in a wok over a medium heat. Add the garlic and ginger and fry for 1 minute. Once the garlic and ginger are slightly translucent, add the whites of the spring onions and fry for another minute. Add the pork mince and fry for 5 minutes. Add the pork mince and fry for 5 minutes. Add the chilli oil and chilli bean sauce. Fry until crispy and fragrant. Add the chilli oil and chilli bean sauce. Fry until crispy and fragrant. Add the Sichuan peppercorns, white pepper, sugar, sesame oil, soy sauce, oyster sauce, chicken bouillon powder and 500ml/18fl oz water. Bring to the boil then reduce the heat and simmer for 2–3 minutes. Add the cornflour mixture and cook until the sauce has thickened to your liking. Add the Sichuan peppercorns, white pepper, sugar, sesame oil, soy sauce, oyster sauce, chicken bouillon powder and 500ml/18fl oz water. Bring to the boil then reduce the heat and simmer for 2–3 minutes. Add the cornflour mixture and cook until the sauce has thickened to your liking. Add the tofu to the wok. Simmer for a few minutes and gently mix to combine, taking care not to break the tofu when mixing. Add the tofu to the wok. Simmer for a few minutes and gently mix to combine, taking care not to break the tofu when mixing. Garnish with the spring onion greens and chilli oil and serve with the rice. Garnish with the spring onion greens and chilli oil and serve with the rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a4eb3bdbfd0cc00c40"
} | 0f709fadbf1031f15fddabf53a80df247c34bbaf199b5e64999bfeccb30213f1 | Homemade chilli oil recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_chilli_oil_54985_16x9.jpg Chilli oil is perfect to give as a homemade edible present for use in salad dressings, stir-fries or on pizzas. Make in small amounts, though, as it doesn't keep for long! 450ml/17fl oz olive oil (not virgin)20g/¾oz dried red chilli flakes3-4 whole dried red chillies 450ml/17fl oz olive oil (not virgin) 20g/¾oz dried red chilli flakes 3-4 whole dried red chillies Method Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly.When the oil has cooled, carefully strain it into a sterilised, sealable glass bottle using a funnel. Add dried chillies from the pan and seal the bottle.Keep the bottle in the refrigerator and use within one week. Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly. Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly. When the oil has cooled, carefully strain it into a sterilised, sealable glass bottle using a funnel. Add dried chillies from the pan and seal the bottle. When the oil has cooled, carefully strain it into a sterilised, sealable glass bottle using a funnel. Add dried chillies from the pan and seal the bottle. Keep the bottle in the refrigerator and use within one week. Keep the bottle in the refrigerator and use within one week. Recipe tips You can use more or less chillies, depending on the heat you require. To sterilise bottles, wash the bottles in very hot water or put them through the hot cycle of a dishwasher. Place the bottles onto a baking tray and slide into an oven set to 160C/325F/Gas 3 for 10-15 minutes. Keep them warm until filled with the oil. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/homemade_chilli_oil_54985",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Homemade chilli oil 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/homemade_chilli_oil_54985_16x9.jpg Chilli oil is perfect to give as a homemade edible present for use in salad dressings, stir-fries or on pizzas. Make in small amounts, though, as it doesn't keep for long! 450ml/17fl oz olive oil (not virgin)20g/¾oz dried red chilli flakes3-4 whole dried red chillies 450ml/17fl oz olive oil (not virgin) 20g/¾oz dried red chilli flakes 3-4 whole dried red chillies Method Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly.When the oil has cooled, carefully strain it into a sterilised, sealable glass bottle using a funnel. Add dried chillies from the pan and seal the bottle.Keep the bottle in the refrigerator and use within one week. Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly. Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly. When the oil has cooled, carefully strain it into a sterilised, sealable glass bottle using a funnel. Add dried chillies from the pan and seal the bottle. When the oil has cooled, carefully strain it into a sterilised, sealable glass bottle using a funnel. Add dried chillies from the pan and seal the bottle. Keep the bottle in the refrigerator and use within one week. Keep the bottle in the refrigerator and use within one week. Recipe tips You can use more or less chillies, depending on the heat you require. To sterilise bottles, wash the bottles in very hot water or put them through the hot cycle of a dishwasher. Place the bottles onto a baking tray and slide into an oven set to 160C/325F/Gas 3 for 10-15 minutes. Keep them warm until filled with the oil."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a5eb3bdbfd0cc00c41"
} | a99884d8e8b7996ff567e5db55b95a3fb15e81be975859a4d4ec50715ff72a5f | Lemon meringue pie cocktail recipe
An average of 5.0 out of 5 stars from 2 ratings Combine limoncello and nutty hazelnut and amaretto liqueurs in this pie-inspired cocktail. 50ml/2fl oz limoncello 25ml/1fl oz hazelnut liqueur (such as Frangelico) 2 tsp sugar syrup 30ml/1fl oz lemon juice 1 egg white (or 1 tbsp aquafaba)garnish with lace biscuit 50ml/2fl oz limoncello 25ml/1fl oz hazelnut liqueur (such as Frangelico) 2 tsp sugar syrup 30ml/1fl oz lemon juice 1 egg white (or 1 tbsp aquafaba) garnish with lace biscuit Method In a shaker add the limoncello, amaretto, sugar syrup, lemon juice and egg white. Give it a good hard shake.Add ice to shaker and shake again until ice cold. Strain into a Nick and Nora coupe glass and garnish with a lace biscuit. In a shaker add the limoncello, amaretto, sugar syrup, lemon juice and egg white. Give it a good hard shake. In a shaker add the limoncello, amaretto, sugar syrup, lemon juice and egg white. Give it a good hard shake. Add ice to shaker and shake again until ice cold. Add ice to shaker and shake again until ice cold. Strain into a Nick and Nora coupe glass and garnish with a lace biscuit. Strain into a Nick and Nora coupe glass and garnish with a lace biscuit. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lemon_meringue_pie_85228",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemon meringue pie cocktail recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Combine limoncello and nutty hazelnut and amaretto liqueurs in this pie-inspired cocktail. 50ml/2fl oz limoncello 25ml/1fl oz hazelnut liqueur (such as Frangelico) 2 tsp sugar syrup 30ml/1fl oz lemon juice 1 egg white (or 1 tbsp aquafaba)garnish with lace biscuit 50ml/2fl oz limoncello 25ml/1fl oz hazelnut liqueur (such as Frangelico) 2 tsp sugar syrup 30ml/1fl oz lemon juice 1 egg white (or 1 tbsp aquafaba) garnish with lace biscuit Method In a shaker add the limoncello, amaretto, sugar syrup, lemon juice and egg white. Give it a good hard shake.Add ice to shaker and shake again until ice cold. Strain into a Nick and Nora coupe glass and garnish with a lace biscuit. In a shaker add the limoncello, amaretto, sugar syrup, lemon juice and egg white. Give it a good hard shake. In a shaker add the limoncello, amaretto, sugar syrup, lemon juice and egg white. Give it a good hard shake. Add ice to shaker and shake again until ice cold. Add ice to shaker and shake again until ice cold. Strain into a Nick and Nora coupe glass and garnish with a lace biscuit. Strain into a Nick and Nora coupe glass and garnish with a lace biscuit."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a6eb3bdbfd0cc00c42"
} | 1c42a1eb7c5117689b2cdf4fe0d9a788e5e2549dee7df9b2f08cf1621ed4fb7e | Pilau rice recipe
An average of 4.7 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pilau_rice_81725_16x9.jpg Pilau rice is the perfect accompaniment to a curry feast. The Hairy Bikers add whole cardamom, cloves, bay and cinnamon for a heady fragrance, along with a nice bit of butter and chicken stock for a rich taste. Serve with any of your favourite curries. ½ tsp coriander seeds6 cardamom pods1 tsp cumin seeds8 cloves1 cinnamon stick2 bay leaves75g/2½oz butter1 small onion, finely chopped1 garlic clove, finely chopped½ tsp ground turmeric½ tsp black mustard seeds300g/10½oz basmati rice, rinsed and drained500ml/18fl oz chicken or vegetable stock, fresh or made from 1 stock cubesea salt and freshly ground black pepper ½ tsp coriander seeds 6 cardamom pods 1 tsp cumin seeds 8 cloves 1 cinnamon stick 2 bay leaves 75g/2½oz butter 1 small onion, finely chopped 1 garlic clove, finely chopped ½ tsp ground turmeric ½ tsp black mustard seeds 300g/10½oz basmati rice, rinsed and drained 500ml/18fl oz chicken or vegetable stock, fresh or made from 1 stock cube sea salt and freshly ground black pepper Method Using a pestle and mortar, pound the coriander seeds into a coarse powder. Add the cardamom pods and grind until the husks split and the seeds are lightly crushed. Add the cumin, cloves, cinnamon and bay and pound very lightly for a few seconds, to mix.Melt half the butter in a sauté pan or wide-based saucepan over a medium heat. Fry the onion and garlic for 5 minutes, or until softened, stirring regularly. Sprinkle in the turmeric and mustard seeds, plus all the ingredients from the pestle and mortar. Fry gently for 2 minutes, stirring.Mix in the rice to coat it in the buttery spices. Add the stock and a good pinch of black pepper. Add a pinch of salt if needed (stock from a cube will already contain salt). Stir well and bring to the boil. Give a final stir then cover the pan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 15 minutes.When the rice is cooked, cut the rest of the butter into small pieces. Remove the pan lid and dot the butter over the hot rice. Leave to melt for a few seconds, then quickly fluff up the rice using a fork, taking care not to break up the grains.Replace the lid and leave to stand for 5 minutes before serving. (Warn your guests not to eat the cardamom, cinnamon or any whole cloves.) Using a pestle and mortar, pound the coriander seeds into a coarse powder. Add the cardamom pods and grind until the husks split and the seeds are lightly crushed. Add the cumin, cloves, cinnamon and bay and pound very lightly for a few seconds, to mix. Using a pestle and mortar, pound the coriander seeds into a coarse powder. Add the cardamom pods and grind until the husks split and the seeds are lightly crushed. Add the cumin, cloves, cinnamon and bay and pound very lightly for a few seconds, to mix. Melt half the butter in a sauté pan or wide-based saucepan over a medium heat. Fry the onion and garlic for 5 minutes, or until softened, stirring regularly. Sprinkle in the turmeric and mustard seeds, plus all the ingredients from the pestle and mortar. Fry gently for 2 minutes, stirring. Melt half the butter in a sauté pan or wide-based saucepan over a medium heat. Fry the onion and garlic for 5 minutes, or until softened, stirring regularly. Sprinkle in the turmeric and mustard seeds, plus all the ingredients from the pestle and mortar. Fry gently for 2 minutes, stirring. Mix in the rice to coat it in the buttery spices. Add the stock and a good pinch of black pepper. Add a pinch of salt if needed (stock from a cube will already contain salt). Mix in the rice to coat it in the buttery spices. Add the stock and a good pinch of black pepper. Add a pinch of salt if needed (stock from a cube will already contain salt). Stir well and bring to the boil. Give a final stir then cover the pan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 15 minutes. Stir well and bring to the boil. Give a final stir then cover the pan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 15 minutes. When the rice is cooked, cut the rest of the butter into small pieces. Remove the pan lid and dot the butter over the hot rice. Leave to melt for a few seconds, then quickly fluff up the rice using a fork, taking care not to break up the grains. When the rice is cooked, cut the rest of the butter into small pieces. Remove the pan lid and dot the butter over the hot rice. Leave to melt for a few seconds, then quickly fluff up the rice using a fork, taking care not to break up the grains. Replace the lid and leave to stand for 5 minutes before serving. (Warn your guests not to eat the cardamom, cinnamon or any whole cloves.) Replace the lid and leave to stand for 5 minutes before serving. (Warn your guests not to eat the cardamom, cinnamon or any whole cloves.) Recipe tips Giving the whole spices a bit of a bash is a great way to bring out their flavour, so get out the pestle and mortar or just use a rolling pin (but be careful not to ping them round the room!). Don't be tempted to open the lid while the rice is cooking. The water needs to be fully absorbed and steams the rice evenly if kept securely in the pan. The final flourish of melted butter helps to colour and flavour the rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pilau_rice_81725",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pilau rice recipe",
"content": "An average of 4.7 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pilau_rice_81725_16x9.jpg Pilau rice is the perfect accompaniment to a curry feast. The Hairy Bikers add whole cardamom, cloves, bay and cinnamon for a heady fragrance, along with a nice bit of butter and chicken stock for a rich taste. Serve with any of your favourite curries. ½ tsp coriander seeds6 cardamom pods1 tsp cumin seeds8 cloves1 cinnamon stick2 bay leaves75g/2½oz butter1 small onion, finely chopped1 garlic clove, finely chopped½ tsp ground turmeric½ tsp black mustard seeds300g/10½oz basmati rice, rinsed and drained500ml/18fl oz chicken or vegetable stock, fresh or made from 1 stock cubesea salt and freshly ground black pepper ½ tsp coriander seeds 6 cardamom pods 1 tsp cumin seeds 8 cloves 1 cinnamon stick 2 bay leaves 75g/2½oz butter 1 small onion, finely chopped 1 garlic clove, finely chopped ½ tsp ground turmeric ½ tsp black mustard seeds 300g/10½oz basmati rice, rinsed and drained 500ml/18fl oz chicken or vegetable stock, fresh or made from 1 stock cube sea salt and freshly ground black pepper Method Using a pestle and mortar, pound the coriander seeds into a coarse powder. Add the cardamom pods and grind until the husks split and the seeds are lightly crushed. Add the cumin, cloves, cinnamon and bay and pound very lightly for a few seconds, to mix.Melt half the butter in a sauté pan or wide-based saucepan over a medium heat. Fry the onion and garlic for 5 minutes, or until softened, stirring regularly. Sprinkle in the turmeric and mustard seeds, plus all the ingredients from the pestle and mortar. Fry gently for 2 minutes, stirring.Mix in the rice to coat it in the buttery spices. Add the stock and a good pinch of black pepper. Add a pinch of salt if needed (stock from a cube will already contain salt). Stir well and bring to the boil. Give a final stir then cover the pan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 15 minutes.When the rice is cooked, cut the rest of the butter into small pieces. Remove the pan lid and dot the butter over the hot rice. Leave to melt for a few seconds, then quickly fluff up the rice using a fork, taking care not to break up the grains.Replace the lid and leave to stand for 5 minutes before serving. (Warn your guests not to eat the cardamom, cinnamon or any whole cloves.) Using a pestle and mortar, pound the coriander seeds into a coarse powder. Add the cardamom pods and grind until the husks split and the seeds are lightly crushed. Add the cumin, cloves, cinnamon and bay and pound very lightly for a few seconds, to mix. Using a pestle and mortar, pound the coriander seeds into a coarse powder. Add the cardamom pods and grind until the husks split and the seeds are lightly crushed. Add the cumin, cloves, cinnamon and bay and pound very lightly for a few seconds, to mix. Melt half the butter in a sauté pan or wide-based saucepan over a medium heat. Fry the onion and garlic for 5 minutes, or until softened, stirring regularly. Sprinkle in the turmeric and mustard seeds, plus all the ingredients from the pestle and mortar. Fry gently for 2 minutes, stirring. Melt half the butter in a sauté pan or wide-based saucepan over a medium heat. Fry the onion and garlic for 5 minutes, or until softened, stirring regularly. Sprinkle in the turmeric and mustard seeds, plus all the ingredients from the pestle and mortar. Fry gently for 2 minutes, stirring. Mix in the rice to coat it in the buttery spices. Add the stock and a good pinch of black pepper. Add a pinch of salt if needed (stock from a cube will already contain salt). Mix in the rice to coat it in the buttery spices. Add the stock and a good pinch of black pepper. Add a pinch of salt if needed (stock from a cube will already contain salt). Stir well and bring to the boil. Give a final stir then cover the pan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 15 minutes. Stir well and bring to the boil. Give a final stir then cover the pan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 15 minutes. When the rice is cooked, cut the rest of the butter into small pieces. Remove the pan lid and dot the butter over the hot rice. Leave to melt for a few seconds, then quickly fluff up the rice using a fork, taking care not to break up the grains. When the rice is cooked, cut the rest of the butter into small pieces. Remove the pan lid and dot the butter over the hot rice. Leave to melt for a few seconds, then quickly fluff up the rice using a fork, taking care not to break up the grains. Replace the lid and leave to stand for 5 minutes before serving. (Warn your guests not to eat the cardamom, cinnamon or any whole cloves.) Replace the lid and leave to stand for 5 minutes before serving. (Warn your guests not to eat the cardamom, cinnamon or any whole cloves.) Recipe tips Giving the whole spices a bit of a bash is a great way to bring out their flavour, so get out the pestle and mortar or just use a rolling pin (but be careful not to ping them round the room!). Don't be tempted to open the lid while the rice is cooking. The water needs to be fully absorbed and steams the rice evenly if kept securely in the pan. The final flourish of melted butter helps to colour and flavour the rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a6eb3bdbfd0cc00c43"
} | 36d067240c6ea27b8bd7cb67baaa4e46c47242b93d4301131ee581ab9af53816 | Matar paneer one-pot with rice and tomatoes recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mattar_paneer_traybake_25830_16x9.jpg You can make this easy version of creamy paneer with tomatoes and peas at home and enjoy significantly more paneer than you’d get in a standard takeaway. A weeknight win. 225g block paneer, cut into 2cm/¾in cubes1 lemon, zest only1 tsp ground ginger1 tsp ground cumin1 tsp sea salt flakes1 tsp ground turmeric1 tbsp olive oil1 tbsp tomato purée60g/2¼oz yoghurt200g/7oz cherry vine tomatoes 225g block paneer, cut into 2cm/¾in cubes 1 lemon, zest only 1 tsp ground ginger 1 tsp ground cumin 1 tsp sea salt flakes 1 tsp ground turmeric 1 tbsp olive oil 1 tbsp tomato purée 60g/2¼oz yoghurt 200g/7oz cherry vine tomatoes 200g/7oz basmati rice400ml/14fl oz vegetable stock1 cinnamon stick5 cardamom pods, bashed150g/5½oz frozen peas1 heaped tsp butter 200g/7oz basmati rice 400ml/14fl oz vegetable stock 1 cinnamon stick 5 cardamom pods, bashed 150g/5½oz frozen peas 1 heaped tsp butter 1 lime, juice onlytoasted cashew nuts (optional) 1 lime, juice only toasted cashew nuts (optional) Method Preheat the oven to 230C/210C Fan/Gas 8. To make the paneer, tip all the ingredients into a large bowl and mix well. To make the rice, put all the ingredients into a lidded casserole dish or medium roasting tin, then top with the paneer and spices. Cover with a lid or very tightly with kitchen foil, then transfer to the oven to bake for 45 minutes. Taste and add more salt as needed, then serve hot with the lime juice and toasted cashew nuts, if using. Preheat the oven to 230C/210C Fan/Gas 8. To make the paneer, tip all the ingredients into a large bowl and mix well. Preheat the oven to 230C/210C Fan/Gas 8. To make the paneer, tip all the ingredients into a large bowl and mix well. To make the rice, put all the ingredients into a lidded casserole dish or medium roasting tin, then top with the paneer and spices. To make the rice, put all the ingredients into a lidded casserole dish or medium roasting tin, then top with the paneer and spices. Cover with a lid or very tightly with kitchen foil, then transfer to the oven to bake for 45 minutes. Taste and add more salt as needed, then serve hot with the lime juice and toasted cashew nuts, if using. Cover with a lid or very tightly with kitchen foil, then transfer to the oven to bake for 45 minutes. Taste and add more salt as needed, then serve hot with the lime juice and toasted cashew nuts, if using. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mattar_paneer_traybake_25830",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Matar paneer one-pot with rice and tomatoes recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mattar_paneer_traybake_25830_16x9.jpg You can make this easy version of creamy paneer with tomatoes and peas at home and enjoy significantly more paneer than you’d get in a standard takeaway. A weeknight win. 225g block paneer, cut into 2cm/¾in cubes1 lemon, zest only1 tsp ground ginger1 tsp ground cumin1 tsp sea salt flakes1 tsp ground turmeric1 tbsp olive oil1 tbsp tomato purée60g/2¼oz yoghurt200g/7oz cherry vine tomatoes 225g block paneer, cut into 2cm/¾in cubes 1 lemon, zest only 1 tsp ground ginger 1 tsp ground cumin 1 tsp sea salt flakes 1 tsp ground turmeric 1 tbsp olive oil 1 tbsp tomato purée 60g/2¼oz yoghurt 200g/7oz cherry vine tomatoes 200g/7oz basmati rice400ml/14fl oz vegetable stock1 cinnamon stick5 cardamom pods, bashed150g/5½oz frozen peas1 heaped tsp butter 200g/7oz basmati rice 400ml/14fl oz vegetable stock 1 cinnamon stick 5 cardamom pods, bashed 150g/5½oz frozen peas 1 heaped tsp butter 1 lime, juice onlytoasted cashew nuts (optional) 1 lime, juice only toasted cashew nuts (optional) Method Preheat the oven to 230C/210C Fan/Gas 8. To make the paneer, tip all the ingredients into a large bowl and mix well. To make the rice, put all the ingredients into a lidded casserole dish or medium roasting tin, then top with the paneer and spices. Cover with a lid or very tightly with kitchen foil, then transfer to the oven to bake for 45 minutes. Taste and add more salt as needed, then serve hot with the lime juice and toasted cashew nuts, if using. Preheat the oven to 230C/210C Fan/Gas 8. To make the paneer, tip all the ingredients into a large bowl and mix well. Preheat the oven to 230C/210C Fan/Gas 8. To make the paneer, tip all the ingredients into a large bowl and mix well. To make the rice, put all the ingredients into a lidded casserole dish or medium roasting tin, then top with the paneer and spices. To make the rice, put all the ingredients into a lidded casserole dish or medium roasting tin, then top with the paneer and spices. Cover with a lid or very tightly with kitchen foil, then transfer to the oven to bake for 45 minutes. Taste and add more salt as needed, then serve hot with the lime juice and toasted cashew nuts, if using. Cover with a lid or very tightly with kitchen foil, then transfer to the oven to bake for 45 minutes. Taste and add more salt as needed, then serve hot with the lime juice and toasted cashew nuts, if using."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a7eb3bdbfd0cc00c44"
} | 3e2d648674ffa5e3092540cf3cfcfa2ce42bae58a2efee9e69b15ab8b59d5eec | Masala chicken with chapatis recipe
To make the chapatis, place the flour and oil in a large bowl. Gradually add 100–110ml/3½–3¾fl oz water to the dough, holding the jug in one hand and kneading the dough with the other. Add the water a little at a time so that when the dough starts to take shape, the amount of water can be controlled.When enough water has been added, knead the dough for about 2 minutes. If the dough is getting a little sticky, add a bit more flour and keep kneading. The more the dough is kneaded, the better the texture of the finished chapati.When the dough feels firm yet soft, cover and leave to rest until ready to cook or chill in the fridge until required.Heat a tawa (chapati griddle) or frying pan for about 2 minutes over a medium heat.Divide the dough evenly into 6 pieces and keep the pieces covered with a cloth to prevent the dough hardening. Flatten and roll out each piece of dough into a 5cm/2in diameter circle. Shape each circle as roundly as possible using your palm and the tips of your fingers, leaving the middle of the circle thicker than the edges.Dip one chapati into the flour on both sides. Flatten the chapati then use a rolling pin to roll out again. Roll one side to a diameter of about 8cm/3¼in, then flip over the chapati and do the same to the other side. The final diameter should be about 15cm/6in. When rolling, do not put too much force onto the rolling pin – use little force and the chapati should start turning by itself as you roll.Lift the flat chapati onto your palm and flip over to the other palm as in a clapping motion. Do this about 2–3 times (to get rid of any excessive flour) and then toss the chapati onto the tawa.Cook one side for about 30–40 seconds and then, using tongs, flip over to the other side and cook for about 20 seconds.Using flameproof tongs, lift the chapati from the tawa and very carefully toss over a naked flame until the chapati begins to flare up – black streaks will gradually begin to appear on the chapati. Cook both sides evenly.Remove from the heat and spread the butter on the chapati with a pastry brush, if using. Repeat the process with the remaining dough to make the rest of the chapatis. Keep warm. To make the masala chicken, heat the oil in a large saucepan. Add the cumin seeds and bay leaves and allow to sizzle.Add the onions and cook until caramelised and brown.Add the chilli paste and the ginger paste and cook for a few minutes.Add the tomatoes and butter and cook for 1–2 minutes.Add the turmeric, chilli powder, ground coriander, ground cumin and salt and around 50–80ml/2–2¾fl oz water. Cook with the lid on for about 5–8 minutes until the masala splits and sizzles vigorously, stirring occasionally as it cooks. Add the chicken and 200ml/7fl oz water and cook without the lid on for 15–20 minutes until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Add the ajwain seeds, garam masala, fresh coriander and fenugreek leaves and cook for a final 3–5 minutes.Serve the masala chicken with the chapattis and a bowl of steamed Basmati rice, poppadom’s and sprinkle with coriander cress. To make the chapatis, place the flour and oil in a large bowl. Gradually add 100–110ml/3½–3¾fl oz water to the dough, holding the jug in one hand and kneading the dough with the other. Add the water a little at a time so that when the dough starts to take shape, the amount of water can be controlled. To make the chapatis, place the flour and oil in a large bowl. Gradually add 100–110ml/3½–3¾fl oz water to the dough, holding the jug in one hand and kneading the dough with the other. Add the water a little at a time so that when the dough starts to take shape, the amount of water can be controlled. When enough water has been added, knead the dough for about 2 minutes. If the dough is getting a little sticky, add a bit more flour and keep kneading. The more the dough is kneaded, the better the texture of the finished chapati. When enough water has been added, knead the dough for about 2 minutes. If the dough is getting a little sticky, add a bit more flour and keep kneading. The more the dough is kneaded, the better the texture of the finished chapati. When the dough feels firm yet soft, cover and leave to rest until ready to cook or chill in the fridge until required. When the dough feels firm yet soft, cover and leave to rest until ready to cook or chill in the fridge until required. Heat a tawa (chapati griddle) or frying pan for about 2 minutes over a medium heat. Heat a tawa (chapati griddle) or frying pan for about 2 minutes over a medium heat. Divide the dough evenly into 6 pieces and keep the pieces covered with a cloth to prevent the dough hardening. Divide the dough evenly into 6 pieces and keep the pieces covered with a cloth to prevent the dough hardening. Flatten and roll out each piece of dough into a 5cm/2in diameter circle. Shape each circle as roundly as possible using your palm and the tips of your fingers, leaving the middle of the circle thicker than the edges. Flatten and roll out each piece of dough into a 5cm/2in diameter circle. Shape each circle as roundly as possible using your palm and the tips of your fingers, leaving the middle of the circle thicker than the edges. Dip one chapati into the flour on both sides. Flatten the chapati then use a rolling pin to roll out again. Roll one side to a diameter of about 8cm/3¼in, then flip over the chapati and do the same to the other side. The final diameter should be about 15cm/6in. When rolling, do not put too much force onto the rolling pin – use little force and the chapati should start turning by itself as you roll. Dip one chapati into the flour on both sides. Flatten the chapati then use a rolling pin to roll out again. Roll one side to a diameter of about 8cm/3¼in, then flip over the chapati and do the same to the other side. The final diameter should be about 15cm/6in. When rolling, do not put too much force onto the rolling pin – use little force and the chapati should start turning by itself as you roll. Lift the flat chapati onto your palm and flip over to the other palm as in a clapping motion. Do this about 2–3 times (to get rid of any excessive flour) and then toss the chapati onto the tawa. Lift the flat chapati onto your palm and flip over to the other palm as in a clapping motion. Do this about 2–3 times (to get rid of any excessive flour) and then toss the chapati onto the tawa. Cook one side for about 30–40 seconds and then, using tongs, flip over to the other side and cook for about 20 seconds. Cook one side for about 30–40 seconds and then, using tongs, flip over to the other side and cook for about 20 seconds. Using flameproof tongs, lift the chapati from the tawa and very carefully toss over a naked flame until the chapati begins to flare up – black streaks will gradually begin to appear on the chapati. Cook both sides evenly. Using flameproof tongs, lift the chapati from the tawa and very carefully toss over a naked flame until the chapati begins to flare up – black streaks will gradually begin to appear on the chapati. Cook both sides evenly. Remove from the heat and spread the butter on the chapati with a pastry brush, if using. Remove from the heat and spread the butter on the chapati with a pastry brush, if using. Repeat the process with the remaining dough to make the rest of the chapatis. Keep warm. Repeat the process with the remaining dough to make the rest of the chapatis. Keep warm. To make the masala chicken, heat the oil in a large saucepan. Add the cumin seeds and bay leaves and allow to sizzle. To make the masala chicken, heat the oil in a large saucepan. Add the cumin seeds and bay leaves and allow to sizzle. Add the onions and cook until caramelised and brown. Add the onions and cook until caramelised and brown. Add the chilli paste and the ginger paste and cook for a few minutes. Add the chilli paste and the ginger paste and cook for a few minutes. Add the tomatoes and butter and cook for 1–2 minutes. Add the tomatoes and butter and cook for 1–2 minutes. Add the turmeric, chilli powder, ground coriander, ground cumin and salt and around 50–80ml/2–2¾fl oz water. Cook with the lid on for about 5–8 minutes until the masala splits and sizzles vigorously, stirring occasionally as it cooks. Add the turmeric, chilli powder, ground coriander, ground cumin and salt and around 50–80ml/2–2¾fl oz water. Cook with the lid on for about 5–8 minutes until the masala splits and sizzles vigorously, stirring occasionally as it cooks. Add the chicken and 200ml/7fl oz water and cook without the lid on for 15–20 minutes until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Add the chicken and 200ml/7fl oz water and cook without the lid on for 15–20 minutes until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Add the ajwain seeds, garam masala, fresh coriander and fenugreek leaves and cook for a final 3–5 minutes. Add the ajwain seeds, garam masala, fresh coriander and fenugreek leaves and cook for a final 3–5 minutes. Serve the masala chicken with the chapattis and a bowl of steamed Basmati rice, poppadom’s and sprinkle with coriander cress. Serve the masala chicken with the chapattis and a bowl of steamed Basmati rice, poppadom’s and sprinkle with coriander cress. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/masala_chicken_with_25976",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Masala chicken with chapatis recipe",
"content": "To make the chapatis, place the flour and oil in a large bowl. Gradually add 100–110ml/3½–3¾fl oz water to the dough, holding the jug in one hand and kneading the dough with the other. Add the water a little at a time so that when the dough starts to take shape, the amount of water can be controlled.When enough water has been added, knead the dough for about 2 minutes. If the dough is getting a little sticky, add a bit more flour and keep kneading. The more the dough is kneaded, the better the texture of the finished chapati.When the dough feels firm yet soft, cover and leave to rest until ready to cook or chill in the fridge until required.Heat a tawa (chapati griddle) or frying pan for about 2 minutes over a medium heat.Divide the dough evenly into 6 pieces and keep the pieces covered with a cloth to prevent the dough hardening. Flatten and roll out each piece of dough into a 5cm/2in diameter circle. Shape each circle as roundly as possible using your palm and the tips of your fingers, leaving the middle of the circle thicker than the edges.Dip one chapati into the flour on both sides. Flatten the chapati then use a rolling pin to roll out again. Roll one side to a diameter of about 8cm/3¼in, then flip over the chapati and do the same to the other side. The final diameter should be about 15cm/6in. When rolling, do not put too much force onto the rolling pin – use little force and the chapati should start turning by itself as you roll.Lift the flat chapati onto your palm and flip over to the other palm as in a clapping motion. Do this about 2–3 times (to get rid of any excessive flour) and then toss the chapati onto the tawa.Cook one side for about 30–40 seconds and then, using tongs, flip over to the other side and cook for about 20 seconds.Using flameproof tongs, lift the chapati from the tawa and very carefully toss over a naked flame until the chapati begins to flare up – black streaks will gradually begin to appear on the chapati. Cook both sides evenly.Remove from the heat and spread the butter on the chapati with a pastry brush, if using. Repeat the process with the remaining dough to make the rest of the chapatis. Keep warm. To make the masala chicken, heat the oil in a large saucepan. Add the cumin seeds and bay leaves and allow to sizzle.Add the onions and cook until caramelised and brown.Add the chilli paste and the ginger paste and cook for a few minutes.Add the tomatoes and butter and cook for 1–2 minutes.Add the turmeric, chilli powder, ground coriander, ground cumin and salt and around 50–80ml/2–2¾fl oz water. Cook with the lid on for about 5–8 minutes until the masala splits and sizzles vigorously, stirring occasionally as it cooks. Add the chicken and 200ml/7fl oz water and cook without the lid on for 15–20 minutes until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Add the ajwain seeds, garam masala, fresh coriander and fenugreek leaves and cook for a final 3–5 minutes.Serve the masala chicken with the chapattis and a bowl of steamed Basmati rice, poppadom’s and sprinkle with coriander cress. To make the chapatis, place the flour and oil in a large bowl. Gradually add 100–110ml/3½–3¾fl oz water to the dough, holding the jug in one hand and kneading the dough with the other. Add the water a little at a time so that when the dough starts to take shape, the amount of water can be controlled. To make the chapatis, place the flour and oil in a large bowl. Gradually add 100–110ml/3½–3¾fl oz water to the dough, holding the jug in one hand and kneading the dough with the other. Add the water a little at a time so that when the dough starts to take shape, the amount of water can be controlled. When enough water has been added, knead the dough for about 2 minutes. If the dough is getting a little sticky, add a bit more flour and keep kneading. The more the dough is kneaded, the better the texture of the finished chapati. When enough water has been added, knead the dough for about 2 minutes. If the dough is getting a little sticky, add a bit more flour and keep kneading. The more the dough is kneaded, the better the texture of the finished chapati. When the dough feels firm yet soft, cover and leave to rest until ready to cook or chill in the fridge until required. When the dough feels firm yet soft, cover and leave to rest until ready to cook or chill in the fridge until required. Heat a tawa (chapati griddle) or frying pan for about 2 minutes over a medium heat. Heat a tawa (chapati griddle) or frying pan for about 2 minutes over a medium heat. Divide the dough evenly into 6 pieces and keep the pieces covered with a cloth to prevent the dough hardening. Divide the dough evenly into 6 pieces and keep the pieces covered with a cloth to prevent the dough hardening. Flatten and roll out each piece of dough into a 5cm/2in diameter circle. Shape each circle as roundly as possible using your palm and the tips of your fingers, leaving the middle of the circle thicker than the edges. Flatten and roll out each piece of dough into a 5cm/2in diameter circle. Shape each circle as roundly as possible using your palm and the tips of your fingers, leaving the middle of the circle thicker than the edges. Dip one chapati into the flour on both sides. Flatten the chapati then use a rolling pin to roll out again. Roll one side to a diameter of about 8cm/3¼in, then flip over the chapati and do the same to the other side. The final diameter should be about 15cm/6in. When rolling, do not put too much force onto the rolling pin – use little force and the chapati should start turning by itself as you roll. Dip one chapati into the flour on both sides. Flatten the chapati then use a rolling pin to roll out again. Roll one side to a diameter of about 8cm/3¼in, then flip over the chapati and do the same to the other side. The final diameter should be about 15cm/6in. When rolling, do not put too much force onto the rolling pin – use little force and the chapati should start turning by itself as you roll. Lift the flat chapati onto your palm and flip over to the other palm as in a clapping motion. Do this about 2–3 times (to get rid of any excessive flour) and then toss the chapati onto the tawa. Lift the flat chapati onto your palm and flip over to the other palm as in a clapping motion. Do this about 2–3 times (to get rid of any excessive flour) and then toss the chapati onto the tawa. Cook one side for about 30–40 seconds and then, using tongs, flip over to the other side and cook for about 20 seconds. Cook one side for about 30–40 seconds and then, using tongs, flip over to the other side and cook for about 20 seconds. Using flameproof tongs, lift the chapati from the tawa and very carefully toss over a naked flame until the chapati begins to flare up – black streaks will gradually begin to appear on the chapati. Cook both sides evenly. Using flameproof tongs, lift the chapati from the tawa and very carefully toss over a naked flame until the chapati begins to flare up – black streaks will gradually begin to appear on the chapati. Cook both sides evenly. Remove from the heat and spread the butter on the chapati with a pastry brush, if using. Remove from the heat and spread the butter on the chapati with a pastry brush, if using. Repeat the process with the remaining dough to make the rest of the chapatis. Keep warm. Repeat the process with the remaining dough to make the rest of the chapatis. Keep warm. To make the masala chicken, heat the oil in a large saucepan. Add the cumin seeds and bay leaves and allow to sizzle. To make the masala chicken, heat the oil in a large saucepan. Add the cumin seeds and bay leaves and allow to sizzle. Add the onions and cook until caramelised and brown. Add the onions and cook until caramelised and brown. Add the chilli paste and the ginger paste and cook for a few minutes. Add the chilli paste and the ginger paste and cook for a few minutes. Add the tomatoes and butter and cook for 1–2 minutes. Add the tomatoes and butter and cook for 1–2 minutes. Add the turmeric, chilli powder, ground coriander, ground cumin and salt and around 50–80ml/2–2¾fl oz water. Cook with the lid on for about 5–8 minutes until the masala splits and sizzles vigorously, stirring occasionally as it cooks. Add the turmeric, chilli powder, ground coriander, ground cumin and salt and around 50–80ml/2–2¾fl oz water. Cook with the lid on for about 5–8 minutes until the masala splits and sizzles vigorously, stirring occasionally as it cooks. Add the chicken and 200ml/7fl oz water and cook without the lid on for 15–20 minutes until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Add the chicken and 200ml/7fl oz water and cook without the lid on for 15–20 minutes until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Add the ajwain seeds, garam masala, fresh coriander and fenugreek leaves and cook for a final 3–5 minutes. Add the ajwain seeds, garam masala, fresh coriander and fenugreek leaves and cook for a final 3–5 minutes. Serve the masala chicken with the chapattis and a bowl of steamed Basmati rice, poppadom’s and sprinkle with coriander cress. Serve the masala chicken with the chapattis and a bowl of steamed Basmati rice, poppadom’s and sprinkle with coriander cress."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a7eb3bdbfd0cc00c45"
} | 63f5fd2c2c7150672fbe5b4a4414bad09739909888832552aa0a4686bd0fb710 | Jackfruit curry with lemon rice recipe
To make the jackfruit curry, peel the jackfruit, remove the seeds and cut into 2.5cm/1in cubes. Place the jackfruit in a saucepan with enough water to cover, add 1 teaspoon of turmeric and some salt and bring to the boil. Cook for 30–40 minutes, or until tender. Drain and set aside.Heat the mustard oil in a frying pan until hot and starting to smoke. Add the cumin seeds, panch phoron, bay leaves and dried red chillies and cook for around 30 seconds, or until crackling and popping. As soon as the chillies turn dark red, add the onions. Cook over a low heat for 12–15 minutes until the onions are translucent.Add the tomatoes, green chilli, remaining turmeric, chilli powder, cumin, coriander and 1 teaspoon of salt to the pan. Stir well and add the jackfruit and potato, if using. Cook over a low heat, covered, for 5–7 minutes and then add the garam masala. Cook for another minute and remove from the heat.Meanwhile, to make the lemon rice, wash the rice thoroughly in plenty of cold water. Leave to soak in more clean, cold water and then drain. Bring 1 litre/1¾ pints water to the boil in a saucepan and add the rice. Cook, uncovered, for 8–10 minutes, or until the grains are tender, then drain and set aside.Heat the oil in a large frying pan. Add the mustard seeds, chana dal and urid dal, if using, and cook until crackling. When the dal start to turn golden, add the curry leaves and turmeric and stir for 30 seconds. Splash a few tablespoons of water into the pan to stop the turmeric burning. Add the salt, sugar and lemon juice and stir to mix. Add the mixture to the cooked rice and toss gently to mix evenly. Serve the lemon rice with the jackfruit curry. To make the jackfruit curry, peel the jackfruit, remove the seeds and cut into 2.5cm/1in cubes. Place the jackfruit in a saucepan with enough water to cover, add 1 teaspoon of turmeric and some salt and bring to the boil. Cook for 30–40 minutes, or until tender. Drain and set aside. To make the jackfruit curry, peel the jackfruit, remove the seeds and cut into 2.5cm/1in cubes. Place the jackfruit in a saucepan with enough water to cover, add 1 teaspoon of turmeric and some salt and bring to the boil. Cook for 30–40 minutes, or until tender. Drain and set aside. Heat the mustard oil in a frying pan until hot and starting to smoke. Add the cumin seeds, panch phoron, bay leaves and dried red chillies and cook for around 30 seconds, or until crackling and popping. As soon as the chillies turn dark red, add the onions. Cook over a low heat for 12–15 minutes until the onions are translucent. Heat the mustard oil in a frying pan until hot and starting to smoke. Add the cumin seeds, panch phoron, bay leaves and dried red chillies and cook for around 30 seconds, or until crackling and popping. As soon as the chillies turn dark red, add the onions. Cook over a low heat for 12–15 minutes until the onions are translucent. Add the tomatoes, green chilli, remaining turmeric, chilli powder, cumin, coriander and 1 teaspoon of salt to the pan. Stir well and add the jackfruit and potato, if using. Cook over a low heat, covered, for 5–7 minutes and then add the garam masala. Cook for another minute and remove from the heat. Add the tomatoes, green chilli, remaining turmeric, chilli powder, cumin, coriander and 1 teaspoon of salt to the pan. Stir well and add the jackfruit and potato, if using. Cook over a low heat, covered, for 5–7 minutes and then add the garam masala. Cook for another minute and remove from the heat. Meanwhile, to make the lemon rice, wash the rice thoroughly in plenty of cold water. Leave to soak in more clean, cold water and then drain. Bring 1 litre/1¾ pints water to the boil in a saucepan and add the rice. Cook, uncovered, for 8–10 minutes, or until the grains are tender, then drain and set aside. Meanwhile, to make the lemon rice, wash the rice thoroughly in plenty of cold water. Leave to soak in more clean, cold water and then drain. Bring 1 litre/1¾ pints water to the boil in a saucepan and add the rice. Cook, uncovered, for 8–10 minutes, or until the grains are tender, then drain and set aside. Heat the oil in a large frying pan. Add the mustard seeds, chana dal and urid dal, if using, and cook until crackling. When the dal start to turn golden, add the curry leaves and turmeric and stir for 30 seconds. Splash a few tablespoons of water into the pan to stop the turmeric burning. Add the salt, sugar and lemon juice and stir to mix. Add the mixture to the cooked rice and toss gently to mix evenly. Heat the oil in a large frying pan. Add the mustard seeds, chana dal and urid dal, if using, and cook until crackling. When the dal start to turn golden, add the curry leaves and turmeric and stir for 30 seconds. Splash a few tablespoons of water into the pan to stop the turmeric burning. Add the salt, sugar and lemon juice and stir to mix. Add the mixture to the cooked rice and toss gently to mix evenly. Serve the lemon rice with the jackfruit curry. Serve the lemon rice with the jackfruit curry. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/jackfruit_curry_with_33812",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Jackfruit curry with lemon rice recipe",
"content": "To make the jackfruit curry, peel the jackfruit, remove the seeds and cut into 2.5cm/1in cubes. Place the jackfruit in a saucepan with enough water to cover, add 1 teaspoon of turmeric and some salt and bring to the boil. Cook for 30–40 minutes, or until tender. Drain and set aside.Heat the mustard oil in a frying pan until hot and starting to smoke. Add the cumin seeds, panch phoron, bay leaves and dried red chillies and cook for around 30 seconds, or until crackling and popping. As soon as the chillies turn dark red, add the onions. Cook over a low heat for 12–15 minutes until the onions are translucent.Add the tomatoes, green chilli, remaining turmeric, chilli powder, cumin, coriander and 1 teaspoon of salt to the pan. Stir well and add the jackfruit and potato, if using. Cook over a low heat, covered, for 5–7 minutes and then add the garam masala. Cook for another minute and remove from the heat.Meanwhile, to make the lemon rice, wash the rice thoroughly in plenty of cold water. Leave to soak in more clean, cold water and then drain. Bring 1 litre/1¾ pints water to the boil in a saucepan and add the rice. Cook, uncovered, for 8–10 minutes, or until the grains are tender, then drain and set aside.Heat the oil in a large frying pan. Add the mustard seeds, chana dal and urid dal, if using, and cook until crackling. When the dal start to turn golden, add the curry leaves and turmeric and stir for 30 seconds. Splash a few tablespoons of water into the pan to stop the turmeric burning. Add the salt, sugar and lemon juice and stir to mix. Add the mixture to the cooked rice and toss gently to mix evenly. Serve the lemon rice with the jackfruit curry. To make the jackfruit curry, peel the jackfruit, remove the seeds and cut into 2.5cm/1in cubes. Place the jackfruit in a saucepan with enough water to cover, add 1 teaspoon of turmeric and some salt and bring to the boil. Cook for 30–40 minutes, or until tender. Drain and set aside. To make the jackfruit curry, peel the jackfruit, remove the seeds and cut into 2.5cm/1in cubes. Place the jackfruit in a saucepan with enough water to cover, add 1 teaspoon of turmeric and some salt and bring to the boil. Cook for 30–40 minutes, or until tender. Drain and set aside. Heat the mustard oil in a frying pan until hot and starting to smoke. Add the cumin seeds, panch phoron, bay leaves and dried red chillies and cook for around 30 seconds, or until crackling and popping. As soon as the chillies turn dark red, add the onions. Cook over a low heat for 12–15 minutes until the onions are translucent. Heat the mustard oil in a frying pan until hot and starting to smoke. Add the cumin seeds, panch phoron, bay leaves and dried red chillies and cook for around 30 seconds, or until crackling and popping. As soon as the chillies turn dark red, add the onions. Cook over a low heat for 12–15 minutes until the onions are translucent. Add the tomatoes, green chilli, remaining turmeric, chilli powder, cumin, coriander and 1 teaspoon of salt to the pan. Stir well and add the jackfruit and potato, if using. Cook over a low heat, covered, for 5–7 minutes and then add the garam masala. Cook for another minute and remove from the heat. Add the tomatoes, green chilli, remaining turmeric, chilli powder, cumin, coriander and 1 teaspoon of salt to the pan. Stir well and add the jackfruit and potato, if using. Cook over a low heat, covered, for 5–7 minutes and then add the garam masala. Cook for another minute and remove from the heat. Meanwhile, to make the lemon rice, wash the rice thoroughly in plenty of cold water. Leave to soak in more clean, cold water and then drain. Bring 1 litre/1¾ pints water to the boil in a saucepan and add the rice. Cook, uncovered, for 8–10 minutes, or until the grains are tender, then drain and set aside. Meanwhile, to make the lemon rice, wash the rice thoroughly in plenty of cold water. Leave to soak in more clean, cold water and then drain. Bring 1 litre/1¾ pints water to the boil in a saucepan and add the rice. Cook, uncovered, for 8–10 minutes, or until the grains are tender, then drain and set aside. Heat the oil in a large frying pan. Add the mustard seeds, chana dal and urid dal, if using, and cook until crackling. When the dal start to turn golden, add the curry leaves and turmeric and stir for 30 seconds. Splash a few tablespoons of water into the pan to stop the turmeric burning. Add the salt, sugar and lemon juice and stir to mix. Add the mixture to the cooked rice and toss gently to mix evenly. Heat the oil in a large frying pan. Add the mustard seeds, chana dal and urid dal, if using, and cook until crackling. When the dal start to turn golden, add the curry leaves and turmeric and stir for 30 seconds. Splash a few tablespoons of water into the pan to stop the turmeric burning. Add the salt, sugar and lemon juice and stir to mix. Add the mixture to the cooked rice and toss gently to mix evenly. Serve the lemon rice with the jackfruit curry. Serve the lemon rice with the jackfruit curry."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a7eb3bdbfd0cc00c46"
} | 96224a8d88e639f6551528f6d3046ad3b02e25d5616c13595df18eb2d77daaaf | Pumpkin risotto recipe
An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkinrisottowithcr_13723_16x9.jpg Simple, yet stylish, Hugh Fearnley-Whittingstall’s pumpkin risotto with crispy sage takes no time to cook. 570ml/1 pint vegetable or chicken stock1 small onion, chopped12 fresh sage leaves, chopped finely2 tbsp olive oil170g/6oz arborio rice 250g/9oz pumpkin or butternut squash, diced small50g/2oz buttersalt and freshly ground black pepper 570ml/1 pint vegetable or chicken stock 1 small onion, chopped 12 fresh sage leaves, chopped finely 2 tbsp olive oil 170g/6oz arborio rice 250g/9oz pumpkin or butternut squash, diced small 50g/2oz butter salt and freshly ground black pepper 12-16 fresh sage leaves2 tbsp sunflower oil 12-16 fresh sage leaves 2 tbsp sunflower oil piece fresh Parmesan, or vegetarian Parmesan-style grating cheese (optional) piece fresh Parmesan, or vegetarian Parmesan-style grating cheese (optional) Method Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan fry the onion in the oil over a low heat until soft but not browned. Add the chopped sage and cook for a couple more minutes. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente (has a little bite to it). You may not need all the stock, but the texture should be loose and creamy. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it only takes a matter of seconds. Stir the butter into the risotto, and season well with salt and pepper. Divide into 4 bowls and sprinkle a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan fry the onion in the oil over a low heat until soft but not browned. Add the chopped sage and cook for a couple more minutes. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan fry the onion in the oil over a low heat until soft but not browned. Add the chopped sage and cook for a couple more minutes. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente (has a little bite to it). You may not need all the stock, but the texture should be loose and creamy. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente (has a little bite to it). You may not need all the stock, but the texture should be loose and creamy. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it only takes a matter of seconds. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it only takes a matter of seconds. Stir the butter into the risotto, and season well with salt and pepper. Divide into 4 bowls and sprinkle a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves. Stir the butter into the risotto, and season well with salt and pepper. Divide into 4 bowls and sprinkle a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pumpkinrisottowithcr_13723",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pumpkin risotto recipe",
"content": "An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkinrisottowithcr_13723_16x9.jpg Simple, yet stylish, Hugh Fearnley-Whittingstall’s pumpkin risotto with crispy sage takes no time to cook. 570ml/1 pint vegetable or chicken stock1 small onion, chopped12 fresh sage leaves, chopped finely2 tbsp olive oil170g/6oz arborio rice 250g/9oz pumpkin or butternut squash, diced small50g/2oz buttersalt and freshly ground black pepper 570ml/1 pint vegetable or chicken stock 1 small onion, chopped 12 fresh sage leaves, chopped finely 2 tbsp olive oil 170g/6oz arborio rice 250g/9oz pumpkin or butternut squash, diced small 50g/2oz butter salt and freshly ground black pepper 12-16 fresh sage leaves2 tbsp sunflower oil 12-16 fresh sage leaves 2 tbsp sunflower oil piece fresh Parmesan, or vegetarian Parmesan-style grating cheese (optional) piece fresh Parmesan, or vegetarian Parmesan-style grating cheese (optional) Method Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan fry the onion in the oil over a low heat until soft but not browned. Add the chopped sage and cook for a couple more minutes. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente (has a little bite to it). You may not need all the stock, but the texture should be loose and creamy. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it only takes a matter of seconds. Stir the butter into the risotto, and season well with salt and pepper. Divide into 4 bowls and sprinkle a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan fry the onion in the oil over a low heat until soft but not browned. Add the chopped sage and cook for a couple more minutes. Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan fry the onion in the oil over a low heat until soft but not browned. Add the chopped sage and cook for a couple more minutes. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed. Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente (has a little bite to it). You may not need all the stock, but the texture should be loose and creamy. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente (has a little bite to it). You may not need all the stock, but the texture should be loose and creamy. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it only takes a matter of seconds. When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it only takes a matter of seconds. Stir the butter into the risotto, and season well with salt and pepper. Divide into 4 bowls and sprinkle a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves. Stir the butter into the risotto, and season well with salt and pepper. Divide into 4 bowls and sprinkle a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a8eb3bdbfd0cc00c47"
} | e4b949ed8e58c21a18f335d368fdf1d317302c2a098a9433668311b206436757 | Curry pumpkin with ‘buss up shut’ (paratha roti) recipe
To make the amchar masala, mix together all the ingredients and set aside. You will not need all of the spice mix for this recipe, the rest will keep in a jar and can be used in other recipes. For the curry pumpkin, preheat the oven to 180C/160C Fan/Gas 4. Put the pumpkin chunks on a single layer on a baking tray, season with a little salt and pepper and roast for about 30–40 minutes, or until caramelised and golden-brown. Set aside. When cool enough to handle, remove the skin from the pumpkin and cut into smaller 4cm/1½in chunks. Set aside.Grind the cashew nuts in a food processor to a fine powder. Set aside.Heat the oil in a large saucepan over a medium heat, then add the onion, stirring regularly until softened – about 10 minutes. Add the garlic, ginger, curry powder and 1 tablespoon of the amchar masala, stirring continuously until the aromas hit you (about 20 seconds or so). Add the coconut milk, tinned tomatoes, cashew nuts, chickpeas and cooked pumpkin. Fill half of the tomato tin with water and pour the water in with the pumpkin. Increase the heat to bring to the boil, then immediately reduce the heat to low. Simmer for about 15–20 minutes, or until thickened. Season to taste.To make the buss up shut (paratha roti), mix together the flour, baking powder, sugar and salt in a large bowl and then add about 200g/7fl oz water (you may not need to add it all), kneading for a few minutes to make a very soft pliable dough. Rub the dough with oil, place in a bowl, cover, then rest for 30 minutes.Divide the dough into 4 balls. Take one of these balls and roll out on a lightly floured surface to the size of just smaller than the base of a large frying pan. Brush the roti very, very generously with ghee. Take a knife and cut from the centre to the edge of the circle (a radius line). Take the cut edge and roll it around, following the line of the radius of the circle, so you end up with a cone and tuck in any loose pieces under and all the way in to keep the cone together. Stand the cone up, then flatten it and push the tip of the cone all the way down with your thumb. Repeat with the remaining 3 balls and leave to rest for at least 4 hours, loosely covered.Heat a large, heavy-based frying pan on a high-medium heat and, using a heat-proof brush, brush the base with ghee. Roll out one of the pieces of dough again on a flour-dusted surface to the size of just smaller than the base of the frying pan (make sure the edges are thin too). Carefully pop it onto the hot pan and brush the surface of the roti with more ghee. Then flip the roti over, brush the other side with ghee. Cook for a few more minutes, flipping when you get a golden-brown colour on the underside, with little touches of brown. Take tongs, or two wooden spatulas and crush or beat the roti gently so it flakes up and the layers separate a little, taking in the edges to the centre. The roti should be flaky at the top, but soft inside. Pop into a clean, dry tea towel to keep warm while you do the same with the remaining 3 pieces of dough.To serve, portion up the curry into bowls, top with micro coriander and red amaranth and enjoy with the buss up shut (paratha roti). To make the amchar masala, mix together all the ingredients and set aside. You will not need all of the spice mix for this recipe, the rest will keep in a jar and can be used in other recipes. To make the amchar masala, mix together all the ingredients and set aside. You will not need all of the spice mix for this recipe, the rest will keep in a jar and can be used in other recipes. For the curry pumpkin, preheat the oven to 180C/160C Fan/Gas 4. Put the pumpkin chunks on a single layer on a baking tray, season with a little salt and pepper and roast for about 30–40 minutes, or until caramelised and golden-brown. Set aside. For the curry pumpkin, preheat the oven to 180C/160C Fan/Gas 4. Put the pumpkin chunks on a single layer on a baking tray, season with a little salt and pepper and roast for about 30–40 minutes, or until caramelised and golden-brown. Set aside. When cool enough to handle, remove the skin from the pumpkin and cut into smaller 4cm/1½in chunks. Set aside. When cool enough to handle, remove the skin from the pumpkin and cut into smaller 4cm/1½in chunks. Set aside. Grind the cashew nuts in a food processor to a fine powder. Set aside. Grind the cashew nuts in a food processor to a fine powder. Set aside. Heat the oil in a large saucepan over a medium heat, then add the onion, stirring regularly until softened – about 10 minutes. Add the garlic, ginger, curry powder and 1 tablespoon of the amchar masala, stirring continuously until the aromas hit you (about 20 seconds or so). Add the coconut milk, tinned tomatoes, cashew nuts, chickpeas and cooked pumpkin. Fill half of the tomato tin with water and pour the water in with the pumpkin. Increase the heat to bring to the boil, then immediately reduce the heat to low. Simmer for about 15–20 minutes, or until thickened. Season to taste. Heat the oil in a large saucepan over a medium heat, then add the onion, stirring regularly until softened – about 10 minutes. Add the garlic, ginger, curry powder and 1 tablespoon of the amchar masala, stirring continuously until the aromas hit you (about 20 seconds or so). Add the coconut milk, tinned tomatoes, cashew nuts, chickpeas and cooked pumpkin. Fill half of the tomato tin with water and pour the water in with the pumpkin. Increase the heat to bring to the boil, then immediately reduce the heat to low. Simmer for about 15–20 minutes, or until thickened. Season to taste. To make the buss up shut (paratha roti), mix together the flour, baking powder, sugar and salt in a large bowl and then add about 200g/7fl oz water (you may not need to add it all), kneading for a few minutes to make a very soft pliable dough. Rub the dough with oil, place in a bowl, cover, then rest for 30 minutes. To make the buss up shut (paratha roti), mix together the flour, baking powder, sugar and salt in a large bowl and then add about 200g/7fl oz water (you may not need to add it all), kneading for a few minutes to make a very soft pliable dough. Rub the dough with oil, place in a bowl, cover, then rest for 30 minutes. Divide the dough into 4 balls. Take one of these balls and roll out on a lightly floured surface to the size of just smaller than the base of a large frying pan. Brush the roti very, very generously with ghee. Divide the dough into 4 balls. Take one of these balls and roll out on a lightly floured surface to the size of just smaller than the base of a large frying pan. Brush the roti very, very generously with ghee. Take a knife and cut from the centre to the edge of the circle (a radius line). Take the cut edge and roll it around, following the line of the radius of the circle, so you end up with a cone and tuck in any loose pieces under and all the way in to keep the cone together. Stand the cone up, then flatten it and push the tip of the cone all the way down with your thumb. Repeat with the remaining 3 balls and leave to rest for at least 4 hours, loosely covered. Take a knife and cut from the centre to the edge of the circle (a radius line). Take the cut edge and roll it around, following the line of the radius of the circle, so you end up with a cone and tuck in any loose pieces under and all the way in to keep the cone together. Stand the cone up, then flatten it and push the tip of the cone all the way down with your thumb. Repeat with the remaining 3 balls and leave to rest for at least 4 hours, loosely covered. Heat a large, heavy-based frying pan on a high-medium heat and, using a heat-proof brush, brush the base with ghee. Heat a large, heavy-based frying pan on a high-medium heat and, using a heat-proof brush, brush the base with ghee. Roll out one of the pieces of dough again on a flour-dusted surface to the size of just smaller than the base of the frying pan (make sure the edges are thin too). Carefully pop it onto the hot pan and brush the surface of the roti with more ghee. Then flip the roti over, brush the other side with ghee. Roll out one of the pieces of dough again on a flour-dusted surface to the size of just smaller than the base of the frying pan (make sure the edges are thin too). Carefully pop it onto the hot pan and brush the surface of the roti with more ghee. Then flip the roti over, brush the other side with ghee. Cook for a few more minutes, flipping when you get a golden-brown colour on the underside, with little touches of brown. Take tongs, or two wooden spatulas and crush or beat the roti gently so it flakes up and the layers separate a little, taking in the edges to the centre. The roti should be flaky at the top, but soft inside. Pop into a clean, dry tea towel to keep warm while you do the same with the remaining 3 pieces of dough. Cook for a few more minutes, flipping when you get a golden-brown colour on the underside, with little touches of brown. Take tongs, or two wooden spatulas and crush or beat the roti gently so it flakes up and the layers separate a little, taking in the edges to the centre. The roti should be flaky at the top, but soft inside. Pop into a clean, dry tea towel to keep warm while you do the same with the remaining 3 pieces of dough. To serve, portion up the curry into bowls, top with micro coriander and red amaranth and enjoy with the buss up shut (paratha roti). To serve, portion up the curry into bowls, top with micro coriander and red amaranth and enjoy with the buss up shut (paratha roti). | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/curry_pumpkin_14259",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Curry pumpkin with ‘buss up shut’ (paratha roti) recipe",
"content": "To make the amchar masala, mix together all the ingredients and set aside. You will not need all of the spice mix for this recipe, the rest will keep in a jar and can be used in other recipes. For the curry pumpkin, preheat the oven to 180C/160C Fan/Gas 4. Put the pumpkin chunks on a single layer on a baking tray, season with a little salt and pepper and roast for about 30–40 minutes, or until caramelised and golden-brown. Set aside. When cool enough to handle, remove the skin from the pumpkin and cut into smaller 4cm/1½in chunks. Set aside.Grind the cashew nuts in a food processor to a fine powder. Set aside.Heat the oil in a large saucepan over a medium heat, then add the onion, stirring regularly until softened – about 10 minutes. Add the garlic, ginger, curry powder and 1 tablespoon of the amchar masala, stirring continuously until the aromas hit you (about 20 seconds or so). Add the coconut milk, tinned tomatoes, cashew nuts, chickpeas and cooked pumpkin. Fill half of the tomato tin with water and pour the water in with the pumpkin. Increase the heat to bring to the boil, then immediately reduce the heat to low. Simmer for about 15–20 minutes, or until thickened. Season to taste.To make the buss up shut (paratha roti), mix together the flour, baking powder, sugar and salt in a large bowl and then add about 200g/7fl oz water (you may not need to add it all), kneading for a few minutes to make a very soft pliable dough. Rub the dough with oil, place in a bowl, cover, then rest for 30 minutes.Divide the dough into 4 balls. Take one of these balls and roll out on a lightly floured surface to the size of just smaller than the base of a large frying pan. Brush the roti very, very generously with ghee. Take a knife and cut from the centre to the edge of the circle (a radius line). Take the cut edge and roll it around, following the line of the radius of the circle, so you end up with a cone and tuck in any loose pieces under and all the way in to keep the cone together. Stand the cone up, then flatten it and push the tip of the cone all the way down with your thumb. Repeat with the remaining 3 balls and leave to rest for at least 4 hours, loosely covered.Heat a large, heavy-based frying pan on a high-medium heat and, using a heat-proof brush, brush the base with ghee. Roll out one of the pieces of dough again on a flour-dusted surface to the size of just smaller than the base of the frying pan (make sure the edges are thin too). Carefully pop it onto the hot pan and brush the surface of the roti with more ghee. Then flip the roti over, brush the other side with ghee. Cook for a few more minutes, flipping when you get a golden-brown colour on the underside, with little touches of brown. Take tongs, or two wooden spatulas and crush or beat the roti gently so it flakes up and the layers separate a little, taking in the edges to the centre. The roti should be flaky at the top, but soft inside. Pop into a clean, dry tea towel to keep warm while you do the same with the remaining 3 pieces of dough.To serve, portion up the curry into bowls, top with micro coriander and red amaranth and enjoy with the buss up shut (paratha roti). To make the amchar masala, mix together all the ingredients and set aside. You will not need all of the spice mix for this recipe, the rest will keep in a jar and can be used in other recipes. To make the amchar masala, mix together all the ingredients and set aside. You will not need all of the spice mix for this recipe, the rest will keep in a jar and can be used in other recipes. For the curry pumpkin, preheat the oven to 180C/160C Fan/Gas 4. Put the pumpkin chunks on a single layer on a baking tray, season with a little salt and pepper and roast for about 30–40 minutes, or until caramelised and golden-brown. Set aside. For the curry pumpkin, preheat the oven to 180C/160C Fan/Gas 4. Put the pumpkin chunks on a single layer on a baking tray, season with a little salt and pepper and roast for about 30–40 minutes, or until caramelised and golden-brown. Set aside. When cool enough to handle, remove the skin from the pumpkin and cut into smaller 4cm/1½in chunks. Set aside. When cool enough to handle, remove the skin from the pumpkin and cut into smaller 4cm/1½in chunks. Set aside. Grind the cashew nuts in a food processor to a fine powder. Set aside. Grind the cashew nuts in a food processor to a fine powder. Set aside. Heat the oil in a large saucepan over a medium heat, then add the onion, stirring regularly until softened – about 10 minutes. Add the garlic, ginger, curry powder and 1 tablespoon of the amchar masala, stirring continuously until the aromas hit you (about 20 seconds or so). Add the coconut milk, tinned tomatoes, cashew nuts, chickpeas and cooked pumpkin. Fill half of the tomato tin with water and pour the water in with the pumpkin. Increase the heat to bring to the boil, then immediately reduce the heat to low. Simmer for about 15–20 minutes, or until thickened. Season to taste. Heat the oil in a large saucepan over a medium heat, then add the onion, stirring regularly until softened – about 10 minutes. Add the garlic, ginger, curry powder and 1 tablespoon of the amchar masala, stirring continuously until the aromas hit you (about 20 seconds or so). Add the coconut milk, tinned tomatoes, cashew nuts, chickpeas and cooked pumpkin. Fill half of the tomato tin with water and pour the water in with the pumpkin. Increase the heat to bring to the boil, then immediately reduce the heat to low. Simmer for about 15–20 minutes, or until thickened. Season to taste. To make the buss up shut (paratha roti), mix together the flour, baking powder, sugar and salt in a large bowl and then add about 200g/7fl oz water (you may not need to add it all), kneading for a few minutes to make a very soft pliable dough. Rub the dough with oil, place in a bowl, cover, then rest for 30 minutes. To make the buss up shut (paratha roti), mix together the flour, baking powder, sugar and salt in a large bowl and then add about 200g/7fl oz water (you may not need to add it all), kneading for a few minutes to make a very soft pliable dough. Rub the dough with oil, place in a bowl, cover, then rest for 30 minutes. Divide the dough into 4 balls. Take one of these balls and roll out on a lightly floured surface to the size of just smaller than the base of a large frying pan. Brush the roti very, very generously with ghee. Divide the dough into 4 balls. Take one of these balls and roll out on a lightly floured surface to the size of just smaller than the base of a large frying pan. Brush the roti very, very generously with ghee. Take a knife and cut from the centre to the edge of the circle (a radius line). Take the cut edge and roll it around, following the line of the radius of the circle, so you end up with a cone and tuck in any loose pieces under and all the way in to keep the cone together. Stand the cone up, then flatten it and push the tip of the cone all the way down with your thumb. Repeat with the remaining 3 balls and leave to rest for at least 4 hours, loosely covered. Take a knife and cut from the centre to the edge of the circle (a radius line). Take the cut edge and roll it around, following the line of the radius of the circle, so you end up with a cone and tuck in any loose pieces under and all the way in to keep the cone together. Stand the cone up, then flatten it and push the tip of the cone all the way down with your thumb. Repeat with the remaining 3 balls and leave to rest for at least 4 hours, loosely covered. Heat a large, heavy-based frying pan on a high-medium heat and, using a heat-proof brush, brush the base with ghee. Heat a large, heavy-based frying pan on a high-medium heat and, using a heat-proof brush, brush the base with ghee. Roll out one of the pieces of dough again on a flour-dusted surface to the size of just smaller than the base of the frying pan (make sure the edges are thin too). Carefully pop it onto the hot pan and brush the surface of the roti with more ghee. Then flip the roti over, brush the other side with ghee. Roll out one of the pieces of dough again on a flour-dusted surface to the size of just smaller than the base of the frying pan (make sure the edges are thin too). Carefully pop it onto the hot pan and brush the surface of the roti with more ghee. Then flip the roti over, brush the other side with ghee. Cook for a few more minutes, flipping when you get a golden-brown colour on the underside, with little touches of brown. Take tongs, or two wooden spatulas and crush or beat the roti gently so it flakes up and the layers separate a little, taking in the edges to the centre. The roti should be flaky at the top, but soft inside. Pop into a clean, dry tea towel to keep warm while you do the same with the remaining 3 pieces of dough. Cook for a few more minutes, flipping when you get a golden-brown colour on the underside, with little touches of brown. Take tongs, or two wooden spatulas and crush or beat the roti gently so it flakes up and the layers separate a little, taking in the edges to the centre. The roti should be flaky at the top, but soft inside. Pop into a clean, dry tea towel to keep warm while you do the same with the remaining 3 pieces of dough. To serve, portion up the curry into bowls, top with micro coriander and red amaranth and enjoy with the buss up shut (paratha roti). To serve, portion up the curry into bowls, top with micro coriander and red amaranth and enjoy with the buss up shut (paratha roti)."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a8eb3bdbfd0cc00c48"
} | 92f07a6f2abab01ddb1b585d0575ec4495350c274604e818d49488dc43d4c931 | Pumpkin pasta recipe
An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkinpastawithrose_14519_16x9.jpg This easy pumpkin pasta is a great use of autumn's most celebrated veg. The combination of the pumpkin and rosemary make a truly scrumptious pasta. 340g/12oz pasta such as conchiglie (large shells) 1 small pumpkin 2 sprigs rosemary 1 clove garlic 1 shallot 140ml/5fl oz carton double cream 1 tsp Dijon mustard 2 tsp chopped flatleaf parsley 30-55g/1-2oz butter 150ml/¼ pint white wine ½ lemon, juice only salt and freshly ground black pepper grated Parmesan (or similar vegetarian hard cheese), to serve 340g/12oz pasta such as conchiglie (large shells) 1 small pumpkin 2 sprigs rosemary 1 clove garlic 1 shallot 140ml/5fl oz carton double cream 1 tsp Dijon mustard 2 tsp chopped flatleaf parsley 30-55g/1-2oz butter 150ml/¼ pint white wine ½ lemon, juice only salt and freshly ground black pepper grated Parmesan (or similar vegetarian hard cheese), to serve Method Preheat the oven 190C/170C Fan/Gas 5. Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet. Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil. Roast in the oven and cook for 45 minutes. As the pasta approaches the end of cooking, boil the pasta in plenty of salted boiling water according to the packet instructions. Chop the garlic and shallot, gently pan-fry in the butter for about 3 minutes. Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes. Add the lemon juice, seasoning, cream and finally the parsley. Drain the pasta and return it to the pan. Remove the pumpkin from the oven and add it to the pasta. Pour over the sauce and mix together. Add salt and pepper, to taste. Serve in a bowl with the Parmesan over the top. Preheat the oven 190C/170C Fan/Gas 5. Preheat the oven 190C/170C Fan/Gas 5. Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet. Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil. Roast in the oven and cook for 45 minutes. Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet. Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil. Roast in the oven and cook for 45 minutes. As the pasta approaches the end of cooking, boil the pasta in plenty of salted boiling water according to the packet instructions. As the pasta approaches the end of cooking, boil the pasta in plenty of salted boiling water according to the packet instructions. Chop the garlic and shallot, gently pan-fry in the butter for about 3 minutes. Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes. Add the lemon juice, seasoning, cream and finally the parsley. Chop the garlic and shallot, gently pan-fry in the butter for about 3 minutes. Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes. Add the lemon juice, seasoning, cream and finally the parsley. Drain the pasta and return it to the pan. Remove the pumpkin from the oven and add it to the pasta. Pour over the sauce and mix together. Add salt and pepper, to taste. Serve in a bowl with the Parmesan over the top. Drain the pasta and return it to the pan. Remove the pumpkin from the oven and add it to the pasta. Pour over the sauce and mix together. Add salt and pepper, to taste. Serve in a bowl with the Parmesan over the top. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pumpkinpastawithrose_14519",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pumpkin pasta recipe",
"content": "An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkinpastawithrose_14519_16x9.jpg This easy pumpkin pasta is a great use of autumn's most celebrated veg. The combination of the pumpkin and rosemary make a truly scrumptious pasta. 340g/12oz pasta such as conchiglie (large shells) 1 small pumpkin 2 sprigs rosemary 1 clove garlic 1 shallot 140ml/5fl oz carton double cream 1 tsp Dijon mustard 2 tsp chopped flatleaf parsley 30-55g/1-2oz butter 150ml/¼ pint white wine ½ lemon, juice only salt and freshly ground black pepper grated Parmesan (or similar vegetarian hard cheese), to serve 340g/12oz pasta such as conchiglie (large shells) 1 small pumpkin 2 sprigs rosemary 1 clove garlic 1 shallot 140ml/5fl oz carton double cream 1 tsp Dijon mustard 2 tsp chopped flatleaf parsley 30-55g/1-2oz butter 150ml/¼ pint white wine ½ lemon, juice only salt and freshly ground black pepper grated Parmesan (or similar vegetarian hard cheese), to serve Method Preheat the oven 190C/170C Fan/Gas 5. Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet. Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil. Roast in the oven and cook for 45 minutes. As the pasta approaches the end of cooking, boil the pasta in plenty of salted boiling water according to the packet instructions. Chop the garlic and shallot, gently pan-fry in the butter for about 3 minutes. Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes. Add the lemon juice, seasoning, cream and finally the parsley. Drain the pasta and return it to the pan. Remove the pumpkin from the oven and add it to the pasta. Pour over the sauce and mix together. Add salt and pepper, to taste. Serve in a bowl with the Parmesan over the top. Preheat the oven 190C/170C Fan/Gas 5. Preheat the oven 190C/170C Fan/Gas 5. Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet. Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil. Roast in the oven and cook for 45 minutes. Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet. Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil. Roast in the oven and cook for 45 minutes. As the pasta approaches the end of cooking, boil the pasta in plenty of salted boiling water according to the packet instructions. As the pasta approaches the end of cooking, boil the pasta in plenty of salted boiling water according to the packet instructions. Chop the garlic and shallot, gently pan-fry in the butter for about 3 minutes. Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes. Add the lemon juice, seasoning, cream and finally the parsley. Chop the garlic and shallot, gently pan-fry in the butter for about 3 minutes. Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes. Add the lemon juice, seasoning, cream and finally the parsley. Drain the pasta and return it to the pan. Remove the pumpkin from the oven and add it to the pasta. Pour over the sauce and mix together. Add salt and pepper, to taste. Serve in a bowl with the Parmesan over the top. Drain the pasta and return it to the pan. Remove the pumpkin from the oven and add it to the pasta. Pour over the sauce and mix together. Add salt and pepper, to taste. Serve in a bowl with the Parmesan over the top."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a8eb3bdbfd0cc00c49"
} | 1e600d9d3e6b52f744f56d9b4314c67ecc8449f979b60a9f979c29c7812c79e5 | Griddle pan pumpkin waffles recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/griddle_pan_pumpkin_16498_16x9.jpg Make brunch seasonal by adding pumpkin or squash to your waffles. No waffle iron? No problem! These are made in a griddle pan. We used a 26x26cm/10x10in griddle pan, if you use a larger pan the mixture will make fewer waffles. 1 pumpkin or butternut squash (about 400g/1lb), cut into 2cm/1in rounds120ml/4fl oz milk1 lemon, juice only4 free-range eggs300g/10½oz self-raising flour1 tsp baking powdervegetable oil, for greasing 1 pumpkin or butternut squash (about 400g/1lb), cut into 2cm/1in rounds 120ml/4fl oz milk 1 lemon, juice only 4 free-range eggs 300g/10½oz self-raising flour 1 tsp baking powder vegetable oil, for greasing 6 tbsp Greek-style yoghurt4 tsp ground cinnamonmaple syrup, for drizzling 6 tbsp Greek-style yoghurt 4 tsp ground cinnamon maple syrup, for drizzling Method Preheat the oven to 190C/170C Fan/Gas 5.Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool. Meanwhile, pour the milk into a glass and add the lemon juice. Set aside to sour for 15 minutes.When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder.Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan. When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates. Place a dollop of yoghurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool. Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool. Meanwhile, pour the milk into a glass and add the lemon juice. Set aside to sour for 15 minutes. Meanwhile, pour the milk into a glass and add the lemon juice. Set aside to sour for 15 minutes. When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder. When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder. Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan. Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan. When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates. Place a dollop of yoghurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve. When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates. Place a dollop of yoghurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve. Recipe tips You can also use sweet potato if preferred, but if you do, make sure to use 500ml/18fl oz milk (with the juice of 2 lemons) as it is a much denser vegetable. They also work well with bacon on the side! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/griddle_pan_pumpkin_16498",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Griddle pan pumpkin waffles 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/griddle_pan_pumpkin_16498_16x9.jpg Make brunch seasonal by adding pumpkin or squash to your waffles. No waffle iron? No problem! These are made in a griddle pan. We used a 26x26cm/10x10in griddle pan, if you use a larger pan the mixture will make fewer waffles. 1 pumpkin or butternut squash (about 400g/1lb), cut into 2cm/1in rounds120ml/4fl oz milk1 lemon, juice only4 free-range eggs300g/10½oz self-raising flour1 tsp baking powdervegetable oil, for greasing 1 pumpkin or butternut squash (about 400g/1lb), cut into 2cm/1in rounds 120ml/4fl oz milk 1 lemon, juice only 4 free-range eggs 300g/10½oz self-raising flour 1 tsp baking powder vegetable oil, for greasing 6 tbsp Greek-style yoghurt4 tsp ground cinnamonmaple syrup, for drizzling 6 tbsp Greek-style yoghurt 4 tsp ground cinnamon maple syrup, for drizzling Method Preheat the oven to 190C/170C Fan/Gas 5.Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool. Meanwhile, pour the milk into a glass and add the lemon juice. Set aside to sour for 15 minutes.When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder.Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan. When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates. Place a dollop of yoghurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool. Place the pumpkin or butternut squash in a large roasting tray and roast for 30–45 minutes, until soft. Remove from the oven and set aside to cool. Meanwhile, pour the milk into a glass and add the lemon juice. Set aside to sour for 15 minutes. Meanwhile, pour the milk into a glass and add the lemon juice. Set aside to sour for 15 minutes. When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder. When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder. Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan. Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan. When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates. Place a dollop of yoghurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve. When cooked, cut each waffle into 2–4 pieces, depending on their size, and divide between plates. Place a dollop of yoghurt on each, sprinkle with cinnamon, drizzle liberally with maple syrup and serve. Recipe tips You can also use sweet potato if preferred, but if you do, make sure to use 500ml/18fl oz milk (with the juice of 2 lemons) as it is a much denser vegetable. They also work well with bacon on the side!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a9eb3bdbfd0cc00c4a"
} | 7f8f202a466e4c75cb6139a7fc8c79a00ccfc0d6377f795820f4a5b2dcde4b7b | Pumpkin stew with sour cream recipe
An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pumpkin_stew_with_sour_06174_16x9.jpg This lentil and pumpkin stew is all about how to make a straightforward recipe a lot more exciting - with very little effort. Perfect for when it’s cooling down outside and you want something really warming. Each serving provides 273kcal, 8g protein, 28g carbohydrate (of which 14g sugars), 12g fat (of which 7g saturates), 9g fibre and 2g salt. 40g/1½oz butter 2 onions, chopped1 carrot, chopped1 stick celery, chopped3 sprigs rosemary 2 bay leaves1 clove garlic, chopped400g/14oz lentils1.2litres/2pints 2fl oz vegetable stock 600g/1lb 5oz assorted pumpkin or squash (total chopped weight)small bunch parsley, chopped2 tbsp red wine vinegar4 tbsp sour cream 40g/1½oz butter 2 onions, chopped 1 carrot, chopped 1 stick celery, chopped 3 sprigs rosemary 2 bay leaves 1 clove garlic, chopped 400g/14oz lentils 1.2litres/2pints 2fl oz vegetable stock 600g/1lb 5oz assorted pumpkin or squash (total chopped weight) small bunch parsley, chopped 2 tbsp red wine vinegar 4 tbsp sour cream Method In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.When the stew is almost ready, add the chopped parsley.To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream. In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin. In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin. Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes. Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes. When the stew is almost ready, add the chopped parsley. When the stew is almost ready, add the chopped parsley. To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety. To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety. Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream. Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pumpkin_stew_with_sour_06174",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pumpkin stew with sour cream recipe",
"content": "An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pumpkin_stew_with_sour_06174_16x9.jpg This lentil and pumpkin stew is all about how to make a straightforward recipe a lot more exciting - with very little effort. Perfect for when it’s cooling down outside and you want something really warming. Each serving provides 273kcal, 8g protein, 28g carbohydrate (of which 14g sugars), 12g fat (of which 7g saturates), 9g fibre and 2g salt. 40g/1½oz butter 2 onions, chopped1 carrot, chopped1 stick celery, chopped3 sprigs rosemary 2 bay leaves1 clove garlic, chopped400g/14oz lentils1.2litres/2pints 2fl oz vegetable stock 600g/1lb 5oz assorted pumpkin or squash (total chopped weight)small bunch parsley, chopped2 tbsp red wine vinegar4 tbsp sour cream 40g/1½oz butter 2 onions, chopped 1 carrot, chopped 1 stick celery, chopped 3 sprigs rosemary 2 bay leaves 1 clove garlic, chopped 400g/14oz lentils 1.2litres/2pints 2fl oz vegetable stock 600g/1lb 5oz assorted pumpkin or squash (total chopped weight) small bunch parsley, chopped 2 tbsp red wine vinegar 4 tbsp sour cream Method In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.When the stew is almost ready, add the chopped parsley.To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream. In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin. In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin. Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes. Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes. When the stew is almost ready, add the chopped parsley. When the stew is almost ready, add the chopped parsley. To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety. To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety. Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream. Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a9eb3bdbfd0cc00c4b"
} | 8c9e1058d320e3c63b66dffc0ca3fbe0422c913683c35a178f6348c33d8b681c | Caribbean chicken and pumpkin curry recipe
An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caribbean_chicken_and_44098_16x9.jpg If you have time to leave the chicken overnight to marinate, it will really benefit from it. 8 bone-in chicken thighs, skinned, or a jointed chicken, skinned 8 bone-in chicken thighs, skinned, or a jointed chicken, skinned 4 spring onions, roughly chopped4 garlic cloves, roughly chopped20g/¾oz piece root ginger, roughly chopped2 scotch bonnet chillies (or according to taste), seeds removed, finely chopped1 lime, zest and juice2 tbsp medium curry powder blend, preferably Caribbean½ tsp ground allspice salt and freshly ground black pepper 4 spring onions, roughly chopped 4 garlic cloves, roughly chopped 20g/¾oz piece root ginger, roughly chopped 2 scotch bonnet chillies (or according to taste), seeds removed, finely chopped 1 lime, zest and juice 2 tbsp medium curry powder blend, preferably Caribbean ½ tsp ground allspice salt and freshly ground black pepper 1 tbsp vegetable or coconut oil1 onion, thickly sliced300ml/10fl oz chicken stock or water2 tomatoes, peeled and diced2 large sprigs thyme2 bay leaves400g/14oz pumpkin, cut into large chunks½ lime, juice only1 tsp rum (optional) 1 tbsp vegetable or coconut oil 1 onion, thickly sliced 300ml/10fl oz chicken stock or water 2 tomatoes, peeled and diced 2 large sprigs thyme 2 bay leaves 400g/14oz pumpkin, cut into large chunks ½ lime, juice only 1 tsp rum (optional) steamed ricesliced spring onions chopped fresh parsley or coriander steamed rice sliced spring onions chopped fresh parsley or coriander Method Put the chicken thighs in a bowl and season with salt and pepper. Put all the marinade ingredients into a small food processor and blend to a paste – add a little water if needed. Pour the marinade over the chicken and mix thoroughly to make sure the chicken is completely covered. Cover and leave for as long as you can – at least a couple of hours, but overnight is better. If you are leaving it out for longer than an hour, put the chicken in the fridge.For the curry, heat the vegetable or coconut oil in a large casserole. Add the onion and cook on a medium heat for several minutes until starting to turn golden brown. Add the chicken and the marinade to the casserole – the idea is not to brown the chicken, but do give the marinade ingredients a couple of minutes to cook before adding the stock or water. Add the tomatoes, thyme and bay leaves and season with salt and pepper. Bring to the boil, then turn the heat down, cover, and leave to simmer for around 40 minutes. Add the pumpkin and cook for a further 10 minutes, covered. Pour in the lime juice and the rum, if using. Remove the lid and cook for another 5-10 minutes to reduce the sauce slightly and finish off cooking the pumpkin.Serve with steamed rice and topped with sliced spring onions and fresh parsley or coriander. Put the chicken thighs in a bowl and season with salt and pepper. Put the chicken thighs in a bowl and season with salt and pepper. Put all the marinade ingredients into a small food processor and blend to a paste – add a little water if needed. Put all the marinade ingredients into a small food processor and blend to a paste – add a little water if needed. Pour the marinade over the chicken and mix thoroughly to make sure the chicken is completely covered. Cover and leave for as long as you can – at least a couple of hours, but overnight is better. If you are leaving it out for longer than an hour, put the chicken in the fridge. Pour the marinade over the chicken and mix thoroughly to make sure the chicken is completely covered. Cover and leave for as long as you can – at least a couple of hours, but overnight is better. If you are leaving it out for longer than an hour, put the chicken in the fridge. For the curry, heat the vegetable or coconut oil in a large casserole. Add the onion and cook on a medium heat for several minutes until starting to turn golden brown. Add the chicken and the marinade to the casserole – the idea is not to brown the chicken, but do give the marinade ingredients a couple of minutes to cook before adding the stock or water. For the curry, heat the vegetable or coconut oil in a large casserole. Add the onion and cook on a medium heat for several minutes until starting to turn golden brown. Add the chicken and the marinade to the casserole – the idea is not to brown the chicken, but do give the marinade ingredients a couple of minutes to cook before adding the stock or water. Add the tomatoes, thyme and bay leaves and season with salt and pepper. Bring to the boil, then turn the heat down, cover, and leave to simmer for around 40 minutes. Add the tomatoes, thyme and bay leaves and season with salt and pepper. Bring to the boil, then turn the heat down, cover, and leave to simmer for around 40 minutes. Add the pumpkin and cook for a further 10 minutes, covered. Pour in the lime juice and the rum, if using. Remove the lid and cook for another 5-10 minutes to reduce the sauce slightly and finish off cooking the pumpkin. Add the pumpkin and cook for a further 10 minutes, covered. Pour in the lime juice and the rum, if using. Remove the lid and cook for another 5-10 minutes to reduce the sauce slightly and finish off cooking the pumpkin. Serve with steamed rice and topped with sliced spring onions and fresh parsley or coriander. Serve with steamed rice and topped with sliced spring onions and fresh parsley or coriander. Recipe tips We’ve left this fairly traditional with no coconut milk and just some chopped tomato. If you want coconut in this, you could add some grated coconut cream (the block kind) at the end, otherwise 100ml/3½fl oz of coconut milk can be added along with the stock. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/caribbean_chicken_and_44098",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Caribbean chicken and pumpkin curry recipe",
"content": "An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caribbean_chicken_and_44098_16x9.jpg If you have time to leave the chicken overnight to marinate, it will really benefit from it. 8 bone-in chicken thighs, skinned, or a jointed chicken, skinned 8 bone-in chicken thighs, skinned, or a jointed chicken, skinned 4 spring onions, roughly chopped4 garlic cloves, roughly chopped20g/¾oz piece root ginger, roughly chopped2 scotch bonnet chillies (or according to taste), seeds removed, finely chopped1 lime, zest and juice2 tbsp medium curry powder blend, preferably Caribbean½ tsp ground allspice salt and freshly ground black pepper 4 spring onions, roughly chopped 4 garlic cloves, roughly chopped 20g/¾oz piece root ginger, roughly chopped 2 scotch bonnet chillies (or according to taste), seeds removed, finely chopped 1 lime, zest and juice 2 tbsp medium curry powder blend, preferably Caribbean ½ tsp ground allspice salt and freshly ground black pepper 1 tbsp vegetable or coconut oil1 onion, thickly sliced300ml/10fl oz chicken stock or water2 tomatoes, peeled and diced2 large sprigs thyme2 bay leaves400g/14oz pumpkin, cut into large chunks½ lime, juice only1 tsp rum (optional) 1 tbsp vegetable or coconut oil 1 onion, thickly sliced 300ml/10fl oz chicken stock or water 2 tomatoes, peeled and diced 2 large sprigs thyme 2 bay leaves 400g/14oz pumpkin, cut into large chunks ½ lime, juice only 1 tsp rum (optional) steamed ricesliced spring onions chopped fresh parsley or coriander steamed rice sliced spring onions chopped fresh parsley or coriander Method Put the chicken thighs in a bowl and season with salt and pepper. Put all the marinade ingredients into a small food processor and blend to a paste – add a little water if needed. Pour the marinade over the chicken and mix thoroughly to make sure the chicken is completely covered. Cover and leave for as long as you can – at least a couple of hours, but overnight is better. If you are leaving it out for longer than an hour, put the chicken in the fridge.For the curry, heat the vegetable or coconut oil in a large casserole. Add the onion and cook on a medium heat for several minutes until starting to turn golden brown. Add the chicken and the marinade to the casserole – the idea is not to brown the chicken, but do give the marinade ingredients a couple of minutes to cook before adding the stock or water. Add the tomatoes, thyme and bay leaves and season with salt and pepper. Bring to the boil, then turn the heat down, cover, and leave to simmer for around 40 minutes. Add the pumpkin and cook for a further 10 minutes, covered. Pour in the lime juice and the rum, if using. Remove the lid and cook for another 5-10 minutes to reduce the sauce slightly and finish off cooking the pumpkin.Serve with steamed rice and topped with sliced spring onions and fresh parsley or coriander. Put the chicken thighs in a bowl and season with salt and pepper. Put the chicken thighs in a bowl and season with salt and pepper. Put all the marinade ingredients into a small food processor and blend to a paste – add a little water if needed. Put all the marinade ingredients into a small food processor and blend to a paste – add a little water if needed. Pour the marinade over the chicken and mix thoroughly to make sure the chicken is completely covered. Cover and leave for as long as you can – at least a couple of hours, but overnight is better. If you are leaving it out for longer than an hour, put the chicken in the fridge. Pour the marinade over the chicken and mix thoroughly to make sure the chicken is completely covered. Cover and leave for as long as you can – at least a couple of hours, but overnight is better. If you are leaving it out for longer than an hour, put the chicken in the fridge. For the curry, heat the vegetable or coconut oil in a large casserole. Add the onion and cook on a medium heat for several minutes until starting to turn golden brown. Add the chicken and the marinade to the casserole – the idea is not to brown the chicken, but do give the marinade ingredients a couple of minutes to cook before adding the stock or water. For the curry, heat the vegetable or coconut oil in a large casserole. Add the onion and cook on a medium heat for several minutes until starting to turn golden brown. Add the chicken and the marinade to the casserole – the idea is not to brown the chicken, but do give the marinade ingredients a couple of minutes to cook before adding the stock or water. Add the tomatoes, thyme and bay leaves and season with salt and pepper. Bring to the boil, then turn the heat down, cover, and leave to simmer for around 40 minutes. Add the tomatoes, thyme and bay leaves and season with salt and pepper. Bring to the boil, then turn the heat down, cover, and leave to simmer for around 40 minutes. Add the pumpkin and cook for a further 10 minutes, covered. Pour in the lime juice and the rum, if using. Remove the lid and cook for another 5-10 minutes to reduce the sauce slightly and finish off cooking the pumpkin. Add the pumpkin and cook for a further 10 minutes, covered. Pour in the lime juice and the rum, if using. Remove the lid and cook for another 5-10 minutes to reduce the sauce slightly and finish off cooking the pumpkin. Serve with steamed rice and topped with sliced spring onions and fresh parsley or coriander. Serve with steamed rice and topped with sliced spring onions and fresh parsley or coriander. Recipe tips We’ve left this fairly traditional with no coconut milk and just some chopped tomato. If you want coconut in this, you could add some grated coconut cream (the block kind) at the end, otherwise 100ml/3½fl oz of coconut milk can be added along with the stock."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a9eb3bdbfd0cc00c4c"
} | 19d5d36755d6cb0a732b36372c9ed33f92f663d3f9727497c82a27e0deb7e467 | Thai beef curry recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_beef_curry_63868_16x9.jpg If you fancy a trip to the Asian supermarket for some properly authentic ingredients, Matt Tebbutt's Thai beef curry is a deliciously easy way to use them. 2 tbsp olive oil1 onion, finely chopped 4 garlic cloves, finely chopped 1 tbsp galangal, peeled and crushed2 red chillies, finely chopped 2-3 tsp chilli powder4 baby corn, halved lengthways3 small Thai aubergines or 1 small aubergine, chopped2 fresh green peppercorns, crushed125g/4½oz cherry tomatoes, halved1 red pepper, seeds removed and roughly chopped 1 tsp shrimp paste6 lime leaves, shredded2 lemongrass stalks, outer leaves removed, inner core finely chopped 400ml tin of coconut milk2 tbsp Thai fish sauce 1 tbsp palm sugar 500g/1lb 2oz fillet of beef2 tbsp roughly chopped fresh basil 2 tbsp roughly chopped fresh coriander 300g/10½oz basmati rice, to serve 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tbsp galangal, peeled and crushed 2 red chillies, finely chopped 2-3 tsp chilli powder 4 baby corn, halved lengthways 3 small Thai aubergines or 1 small aubergine, chopped 2 fresh green peppercorns, crushed 125g/4½oz cherry tomatoes, halved 1 red pepper, seeds removed and roughly chopped 1 tsp shrimp paste 6 lime leaves, shredded 2 lemongrass stalks, outer leaves removed, inner core finely chopped 400ml tin of coconut milk 2 tbsp Thai fish sauce 1 tbsp palm sugar 500g/1lb 2oz fillet of beef 2 tbsp roughly chopped fresh basil 2 tbsp roughly chopped fresh coriander 300g/10½oz basmati rice, to serve Method Heat 1 tablespoon of oil in a large saucepan or casserole. Add the onion, garlic, galangal, chillies and chilli powder and gently fry for 5–8 minutes, or until the onion has softened. Add the baby sweetcorn, aubergines, peppercorns, cherry tomatoes and red pepper and cook for 5 minutes. Stir in the shrimp paste, lime leaves, lemongrass, coconut milk, fish sauce and palm sugar. Simmer for 15–20 minutes, or until the vegetables are soft. Heat the remaining oil in a frying pan and sear the beef fillet for 3–5 minutes on all sides, or until cooked to your liking. Remove from the pan, cover with kitchen foil and leave to rest. Cut the beef into thin slices. Bring a saucepan of water to the boil and cook the rice according to the packet instructions. Stir the beef, basil and coriander into the curry sauce. Serve the curry with the rice in warmed bowls. Heat 1 tablespoon of oil in a large saucepan or casserole. Add the onion, garlic, galangal, chillies and chilli powder and gently fry for 5–8 minutes, or until the onion has softened. Add the baby sweetcorn, aubergines, peppercorns, cherry tomatoes and red pepper and cook for 5 minutes. Stir in the shrimp paste, lime leaves, lemongrass, coconut milk, fish sauce and palm sugar. Simmer for 15–20 minutes, or until the vegetables are soft. Heat 1 tablespoon of oil in a large saucepan or casserole. Add the onion, garlic, galangal, chillies and chilli powder and gently fry for 5–8 minutes, or until the onion has softened. Add the baby sweetcorn, aubergines, peppercorns, cherry tomatoes and red pepper and cook for 5 minutes. Stir in the shrimp paste, lime leaves, lemongrass, coconut milk, fish sauce and palm sugar. Simmer for 15–20 minutes, or until the vegetables are soft. Heat the remaining oil in a frying pan and sear the beef fillet for 3–5 minutes on all sides, or until cooked to your liking. Remove from the pan, cover with kitchen foil and leave to rest. Cut the beef into thin slices. Heat the remaining oil in a frying pan and sear the beef fillet for 3–5 minutes on all sides, or until cooked to your liking. Remove from the pan, cover with kitchen foil and leave to rest. Cut the beef into thin slices. Bring a saucepan of water to the boil and cook the rice according to the packet instructions. Bring a saucepan of water to the boil and cook the rice according to the packet instructions. Stir the beef, basil and coriander into the curry sauce. Serve the curry with the rice in warmed bowls. Stir the beef, basil and coriander into the curry sauce. Serve the curry with the rice in warmed bowls. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/thai_beef_curry_63868",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai beef curry recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_beef_curry_63868_16x9.jpg If you fancy a trip to the Asian supermarket for some properly authentic ingredients, Matt Tebbutt's Thai beef curry is a deliciously easy way to use them. 2 tbsp olive oil1 onion, finely chopped 4 garlic cloves, finely chopped 1 tbsp galangal, peeled and crushed2 red chillies, finely chopped 2-3 tsp chilli powder4 baby corn, halved lengthways3 small Thai aubergines or 1 small aubergine, chopped2 fresh green peppercorns, crushed125g/4½oz cherry tomatoes, halved1 red pepper, seeds removed and roughly chopped 1 tsp shrimp paste6 lime leaves, shredded2 lemongrass stalks, outer leaves removed, inner core finely chopped 400ml tin of coconut milk2 tbsp Thai fish sauce 1 tbsp palm sugar 500g/1lb 2oz fillet of beef2 tbsp roughly chopped fresh basil 2 tbsp roughly chopped fresh coriander 300g/10½oz basmati rice, to serve 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tbsp galangal, peeled and crushed 2 red chillies, finely chopped 2-3 tsp chilli powder 4 baby corn, halved lengthways 3 small Thai aubergines or 1 small aubergine, chopped 2 fresh green peppercorns, crushed 125g/4½oz cherry tomatoes, halved 1 red pepper, seeds removed and roughly chopped 1 tsp shrimp paste 6 lime leaves, shredded 2 lemongrass stalks, outer leaves removed, inner core finely chopped 400ml tin of coconut milk 2 tbsp Thai fish sauce 1 tbsp palm sugar 500g/1lb 2oz fillet of beef 2 tbsp roughly chopped fresh basil 2 tbsp roughly chopped fresh coriander 300g/10½oz basmati rice, to serve Method Heat 1 tablespoon of oil in a large saucepan or casserole. Add the onion, garlic, galangal, chillies and chilli powder and gently fry for 5–8 minutes, or until the onion has softened. Add the baby sweetcorn, aubergines, peppercorns, cherry tomatoes and red pepper and cook for 5 minutes. Stir in the shrimp paste, lime leaves, lemongrass, coconut milk, fish sauce and palm sugar. Simmer for 15–20 minutes, or until the vegetables are soft. Heat the remaining oil in a frying pan and sear the beef fillet for 3–5 minutes on all sides, or until cooked to your liking. Remove from the pan, cover with kitchen foil and leave to rest. Cut the beef into thin slices. Bring a saucepan of water to the boil and cook the rice according to the packet instructions. Stir the beef, basil and coriander into the curry sauce. Serve the curry with the rice in warmed bowls. Heat 1 tablespoon of oil in a large saucepan or casserole. Add the onion, garlic, galangal, chillies and chilli powder and gently fry for 5–8 minutes, or until the onion has softened. Add the baby sweetcorn, aubergines, peppercorns, cherry tomatoes and red pepper and cook for 5 minutes. Stir in the shrimp paste, lime leaves, lemongrass, coconut milk, fish sauce and palm sugar. Simmer for 15–20 minutes, or until the vegetables are soft. Heat 1 tablespoon of oil in a large saucepan or casserole. Add the onion, garlic, galangal, chillies and chilli powder and gently fry for 5–8 minutes, or until the onion has softened. Add the baby sweetcorn, aubergines, peppercorns, cherry tomatoes and red pepper and cook for 5 minutes. Stir in the shrimp paste, lime leaves, lemongrass, coconut milk, fish sauce and palm sugar. Simmer for 15–20 minutes, or until the vegetables are soft. Heat the remaining oil in a frying pan and sear the beef fillet for 3–5 minutes on all sides, or until cooked to your liking. Remove from the pan, cover with kitchen foil and leave to rest. Cut the beef into thin slices. Heat the remaining oil in a frying pan and sear the beef fillet for 3–5 minutes on all sides, or until cooked to your liking. Remove from the pan, cover with kitchen foil and leave to rest. Cut the beef into thin slices. Bring a saucepan of water to the boil and cook the rice according to the packet instructions. Bring a saucepan of water to the boil and cook the rice according to the packet instructions. Stir the beef, basil and coriander into the curry sauce. Serve the curry with the rice in warmed bowls. Stir the beef, basil and coriander into the curry sauce. Serve the curry with the rice in warmed bowls."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1a9eb3bdbfd0cc00c4d"
} | 31e9a1a49b7b0fd536db3f4680344487f92c96faca4bf449bc185e14a3692bbf | Indian spiced fish chips and curried peas recipe recipe
To make the curried split peas, soak the peas in water overnight.Heat the oil in a pan with the ginger, garlic, onion and whole chillies over a medium heat and fry for 5–6 minutes. Add the garam masala and a pinch of salt. Drain the peas and add to the pan with 500ml/18fl oz water. Simmer for 20 minutes until very tender, adding more water if they start to look dry. Meanwhile, make the coriander chutney. Place the coriander, salt, sugar, lemon juice, dry-roasted cumin seeds and garlic in a food processor and blend until combined. Add the yoghurt and blend again until a smooth green sauce. Adjust the seasoning to taste. Set aside until ready to serve.Add the tomatoes to the peas and another splash of water and cook through for a further 5 minutes. Stir in the lemon juice and fresh coriander and keep warm until ready to serve. To make the chips, place the potatoes in a pan of cold, salted water and bring to the boil over a high heat. Simmer for 8–12 minutes, or until the potatoes are al-dente but firm. Heat a deep-fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended).Meanwhile, to make the fish, season the fillets with the spices and lemon juice in a clean bowl and marinate the fish for at least 5 minutes.Drain the potatoes and place under cold, running water until cool. Drain again and pat dry with kitchen paper. Deep-fry the chips for 5–6 minutes, or until yellow tinged. Remove and increase the temperature to 180C. Fry the chips again for 5 minutes, or until golden brown. Drain and sprinkle with the dry spices and keep warm until ready to serve. Combine the flours, salt, carom and pepper in a clean bowl then whisk in the beer until smooth. Coat each piece of fish in the batter and deep-fry for 5–6 minutes, or until golden brown, turning halfway. Blot dry on kitchen paper. To serve, place a piece of fish and a pile of chips between four plates, add a squeeze of lemon and serve with the coriander chutney and peas. To make the curried split peas, soak the peas in water overnight. To make the curried split peas, soak the peas in water overnight. Heat the oil in a pan with the ginger, garlic, onion and whole chillies over a medium heat and fry for 5–6 minutes. Add the garam masala and a pinch of salt. Drain the peas and add to the pan with 500ml/18fl oz water. Simmer for 20 minutes until very tender, adding more water if they start to look dry. Heat the oil in a pan with the ginger, garlic, onion and whole chillies over a medium heat and fry for 5–6 minutes. Add the garam masala and a pinch of salt. Drain the peas and add to the pan with 500ml/18fl oz water. Simmer for 20 minutes until very tender, adding more water if they start to look dry. Meanwhile, make the coriander chutney. Place the coriander, salt, sugar, lemon juice, dry-roasted cumin seeds and garlic in a food processor and blend until combined. Add the yoghurt and blend again until a smooth green sauce. Adjust the seasoning to taste. Set aside until ready to serve. Meanwhile, make the coriander chutney. Place the coriander, salt, sugar, lemon juice, dry-roasted cumin seeds and garlic in a food processor and blend until combined. Add the yoghurt and blend again until a smooth green sauce. Adjust the seasoning to taste. Set aside until ready to serve. Add the tomatoes to the peas and another splash of water and cook through for a further 5 minutes. Stir in the lemon juice and fresh coriander and keep warm until ready to serve. Add the tomatoes to the peas and another splash of water and cook through for a further 5 minutes. Stir in the lemon juice and fresh coriander and keep warm until ready to serve. To make the chips, place the potatoes in a pan of cold, salted water and bring to the boil over a high heat. Simmer for 8–12 minutes, or until the potatoes are al-dente but firm. Heat a deep-fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended). To make the chips, place the potatoes in a pan of cold, salted water and bring to the boil over a high heat. Simmer for 8–12 minutes, or until the potatoes are al-dente but firm. Heat a deep-fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended). Meanwhile, to make the fish, season the fillets with the spices and lemon juice in a clean bowl and marinate the fish for at least 5 minutes. Meanwhile, to make the fish, season the fillets with the spices and lemon juice in a clean bowl and marinate the fish for at least 5 minutes. Drain the potatoes and place under cold, running water until cool. Drain again and pat dry with kitchen paper. Deep-fry the chips for 5–6 minutes, or until yellow tinged. Remove and increase the temperature to 180C. Fry the chips again for 5 minutes, or until golden brown. Drain and sprinkle with the dry spices and keep warm until ready to serve. Drain the potatoes and place under cold, running water until cool. Drain again and pat dry with kitchen paper. Deep-fry the chips for 5–6 minutes, or until yellow tinged. Remove and increase the temperature to 180C. Fry the chips again for 5 minutes, or until golden brown. Drain and sprinkle with the dry spices and keep warm until ready to serve. Combine the flours, salt, carom and pepper in a clean bowl then whisk in the beer until smooth. Coat each piece of fish in the batter and deep-fry for 5–6 minutes, or until golden brown, turning halfway. Blot dry on kitchen paper. Combine the flours, salt, carom and pepper in a clean bowl then whisk in the beer until smooth. Coat each piece of fish in the batter and deep-fry for 5–6 minutes, or until golden brown, turning halfway. Blot dry on kitchen paper. To serve, place a piece of fish and a pile of chips between four plates, add a squeeze of lemon and serve with the coriander chutney and peas. To serve, place a piece of fish and a pile of chips between four plates, add a squeeze of lemon and serve with the coriander chutney and peas. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spiced_fish_and_proper_94604",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Indian spiced fish chips and curried peas recipe recipe",
"content": "To make the curried split peas, soak the peas in water overnight.Heat the oil in a pan with the ginger, garlic, onion and whole chillies over a medium heat and fry for 5–6 minutes. Add the garam masala and a pinch of salt. Drain the peas and add to the pan with 500ml/18fl oz water. Simmer for 20 minutes until very tender, adding more water if they start to look dry. Meanwhile, make the coriander chutney. Place the coriander, salt, sugar, lemon juice, dry-roasted cumin seeds and garlic in a food processor and blend until combined. Add the yoghurt and blend again until a smooth green sauce. Adjust the seasoning to taste. Set aside until ready to serve.Add the tomatoes to the peas and another splash of water and cook through for a further 5 minutes. Stir in the lemon juice and fresh coriander and keep warm until ready to serve. To make the chips, place the potatoes in a pan of cold, salted water and bring to the boil over a high heat. Simmer for 8–12 minutes, or until the potatoes are al-dente but firm. Heat a deep-fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended).Meanwhile, to make the fish, season the fillets with the spices and lemon juice in a clean bowl and marinate the fish for at least 5 minutes.Drain the potatoes and place under cold, running water until cool. Drain again and pat dry with kitchen paper. Deep-fry the chips for 5–6 minutes, or until yellow tinged. Remove and increase the temperature to 180C. Fry the chips again for 5 minutes, or until golden brown. Drain and sprinkle with the dry spices and keep warm until ready to serve. Combine the flours, salt, carom and pepper in a clean bowl then whisk in the beer until smooth. Coat each piece of fish in the batter and deep-fry for 5–6 minutes, or until golden brown, turning halfway. Blot dry on kitchen paper. To serve, place a piece of fish and a pile of chips between four plates, add a squeeze of lemon and serve with the coriander chutney and peas. To make the curried split peas, soak the peas in water overnight. To make the curried split peas, soak the peas in water overnight. Heat the oil in a pan with the ginger, garlic, onion and whole chillies over a medium heat and fry for 5–6 minutes. Add the garam masala and a pinch of salt. Drain the peas and add to the pan with 500ml/18fl oz water. Simmer for 20 minutes until very tender, adding more water if they start to look dry. Heat the oil in a pan with the ginger, garlic, onion and whole chillies over a medium heat and fry for 5–6 minutes. Add the garam masala and a pinch of salt. Drain the peas and add to the pan with 500ml/18fl oz water. Simmer for 20 minutes until very tender, adding more water if they start to look dry. Meanwhile, make the coriander chutney. Place the coriander, salt, sugar, lemon juice, dry-roasted cumin seeds and garlic in a food processor and blend until combined. Add the yoghurt and blend again until a smooth green sauce. Adjust the seasoning to taste. Set aside until ready to serve. Meanwhile, make the coriander chutney. Place the coriander, salt, sugar, lemon juice, dry-roasted cumin seeds and garlic in a food processor and blend until combined. Add the yoghurt and blend again until a smooth green sauce. Adjust the seasoning to taste. Set aside until ready to serve. Add the tomatoes to the peas and another splash of water and cook through for a further 5 minutes. Stir in the lemon juice and fresh coriander and keep warm until ready to serve. Add the tomatoes to the peas and another splash of water and cook through for a further 5 minutes. Stir in the lemon juice and fresh coriander and keep warm until ready to serve. To make the chips, place the potatoes in a pan of cold, salted water and bring to the boil over a high heat. Simmer for 8–12 minutes, or until the potatoes are al-dente but firm. Heat a deep-fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended). To make the chips, place the potatoes in a pan of cold, salted water and bring to the boil over a high heat. Simmer for 8–12 minutes, or until the potatoes are al-dente but firm. Heat a deep-fryer to 150C (CAUTION: hot oil can be dangerous. Do not leave unattended). Meanwhile, to make the fish, season the fillets with the spices and lemon juice in a clean bowl and marinate the fish for at least 5 minutes. Meanwhile, to make the fish, season the fillets with the spices and lemon juice in a clean bowl and marinate the fish for at least 5 minutes. Drain the potatoes and place under cold, running water until cool. Drain again and pat dry with kitchen paper. Deep-fry the chips for 5–6 minutes, or until yellow tinged. Remove and increase the temperature to 180C. Fry the chips again for 5 minutes, or until golden brown. Drain and sprinkle with the dry spices and keep warm until ready to serve. Drain the potatoes and place under cold, running water until cool. Drain again and pat dry with kitchen paper. Deep-fry the chips for 5–6 minutes, or until yellow tinged. Remove and increase the temperature to 180C. Fry the chips again for 5 minutes, or until golden brown. Drain and sprinkle with the dry spices and keep warm until ready to serve. Combine the flours, salt, carom and pepper in a clean bowl then whisk in the beer until smooth. Coat each piece of fish in the batter and deep-fry for 5–6 minutes, or until golden brown, turning halfway. Blot dry on kitchen paper. Combine the flours, salt, carom and pepper in a clean bowl then whisk in the beer until smooth. Coat each piece of fish in the batter and deep-fry for 5–6 minutes, or until golden brown, turning halfway. Blot dry on kitchen paper. To serve, place a piece of fish and a pile of chips between four plates, add a squeeze of lemon and serve with the coriander chutney and peas. To serve, place a piece of fish and a pile of chips between four plates, add a squeeze of lemon and serve with the coriander chutney and peas."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1aaeb3bdbfd0cc00c4e"
} | 1e212113de3471025880f371d5b285a9eaaddfe70c1eaf4cec54c9db9d2b79b0 | Indian potato raised pie recipe
Grease a 20cm/8in springform cake tin with vegetable fat.For the filling, boil the potatoes for 15 minutes, or until tender. Drain then chop into bite-size pieces. Soak the lentils in a cup of boiling water for 5 minutes, then drain.Heat the oil in a frying pan. Add the cumin seeds and mustard seeds. When they splutter add the curry leaves, lentils, red chillies, turmeric and onion and mix well. Fry for 5 minutes then add the salt, ginger, potatoes, tomatoes and coriander leaves and mix well. Transfer to the fridge to cool. Preheat the oven to 200C/400F/Gas 6. To make the pastry, combine the flours in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a pan, heat 200ml/7fl oz water, the salt and fat until just boiling. Pour the liquid onto the flour mixture and mix using a wooden spoon. Tip the dough out onto a lightly floured work surface and knead to a smooth dough.Working as quickly as possible, roll out a large circle of dough and, using the rolling pin to help you, line the prepared tin. Spoon the filling into the pastry lined tin. Press it down and level the surface. Using the remaining pastry, roll out the pie lid on a lightly floured work surface. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Use any leftover pastry to make decorations for the top of the pie.Bake for 1 hour, or until the top is golden-brown. Leave to cool in the tin for 10 minutes then remove from the tins and leave to cool completely on a wire rack before serving. Grease a 20cm/8in springform cake tin with vegetable fat. Grease a 20cm/8in springform cake tin with vegetable fat. For the filling, boil the potatoes for 15 minutes, or until tender. Drain then chop into bite-size pieces. For the filling, boil the potatoes for 15 minutes, or until tender. Drain then chop into bite-size pieces. Soak the lentils in a cup of boiling water for 5 minutes, then drain. Soak the lentils in a cup of boiling water for 5 minutes, then drain. Heat the oil in a frying pan. Add the cumin seeds and mustard seeds. When they splutter add the curry leaves, lentils, red chillies, turmeric and onion and mix well. Fry for 5 minutes then add the salt, ginger, potatoes, tomatoes and coriander leaves and mix well. Transfer to the fridge to cool. Heat the oil in a frying pan. Add the cumin seeds and mustard seeds. When they splutter add the curry leaves, lentils, red chillies, turmeric and onion and mix well. Fry for 5 minutes then add the salt, ginger, potatoes, tomatoes and coriander leaves and mix well. Transfer to the fridge to cool. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the pastry, combine the flours in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a pan, heat 200ml/7fl oz water, the salt and fat until just boiling. Pour the liquid onto the flour mixture and mix using a wooden spoon. To make the pastry, combine the flours in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a pan, heat 200ml/7fl oz water, the salt and fat until just boiling. Pour the liquid onto the flour mixture and mix using a wooden spoon. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Working as quickly as possible, roll out a large circle of dough and, using the rolling pin to help you, line the prepared tin. Working as quickly as possible, roll out a large circle of dough and, using the rolling pin to help you, line the prepared tin. Spoon the filling into the pastry lined tin. Press it down and level the surface. Spoon the filling into the pastry lined tin. Press it down and level the surface. Using the remaining pastry, roll out the pie lid on a lightly floured work surface. Using the remaining pastry, roll out the pie lid on a lightly floured work surface. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Use any leftover pastry to make decorations for the top of the pie. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Use any leftover pastry to make decorations for the top of the pie. Bake for 1 hour, or until the top is golden-brown. Leave to cool in the tin for 10 minutes then remove from the tins and leave to cool completely on a wire rack before serving. Bake for 1 hour, or until the top is golden-brown. Leave to cool in the tin for 10 minutes then remove from the tins and leave to cool completely on a wire rack before serving. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/indian_hot-water_crust_81459",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Indian potato raised pie recipe",
"content": "Grease a 20cm/8in springform cake tin with vegetable fat.For the filling, boil the potatoes for 15 minutes, or until tender. Drain then chop into bite-size pieces. Soak the lentils in a cup of boiling water for 5 minutes, then drain.Heat the oil in a frying pan. Add the cumin seeds and mustard seeds. When they splutter add the curry leaves, lentils, red chillies, turmeric and onion and mix well. Fry for 5 minutes then add the salt, ginger, potatoes, tomatoes and coriander leaves and mix well. Transfer to the fridge to cool. Preheat the oven to 200C/400F/Gas 6. To make the pastry, combine the flours in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a pan, heat 200ml/7fl oz water, the salt and fat until just boiling. Pour the liquid onto the flour mixture and mix using a wooden spoon. Tip the dough out onto a lightly floured work surface and knead to a smooth dough.Working as quickly as possible, roll out a large circle of dough and, using the rolling pin to help you, line the prepared tin. Spoon the filling into the pastry lined tin. Press it down and level the surface. Using the remaining pastry, roll out the pie lid on a lightly floured work surface. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Use any leftover pastry to make decorations for the top of the pie.Bake for 1 hour, or until the top is golden-brown. Leave to cool in the tin for 10 minutes then remove from the tins and leave to cool completely on a wire rack before serving. Grease a 20cm/8in springform cake tin with vegetable fat. Grease a 20cm/8in springform cake tin with vegetable fat. For the filling, boil the potatoes for 15 minutes, or until tender. Drain then chop into bite-size pieces. For the filling, boil the potatoes for 15 minutes, or until tender. Drain then chop into bite-size pieces. Soak the lentils in a cup of boiling water for 5 minutes, then drain. Soak the lentils in a cup of boiling water for 5 minutes, then drain. Heat the oil in a frying pan. Add the cumin seeds and mustard seeds. When they splutter add the curry leaves, lentils, red chillies, turmeric and onion and mix well. Fry for 5 minutes then add the salt, ginger, potatoes, tomatoes and coriander leaves and mix well. Transfer to the fridge to cool. Heat the oil in a frying pan. Add the cumin seeds and mustard seeds. When they splutter add the curry leaves, lentils, red chillies, turmeric and onion and mix well. Fry for 5 minutes then add the salt, ginger, potatoes, tomatoes and coriander leaves and mix well. Transfer to the fridge to cool. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the pastry, combine the flours in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a pan, heat 200ml/7fl oz water, the salt and fat until just boiling. Pour the liquid onto the flour mixture and mix using a wooden spoon. To make the pastry, combine the flours in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a pan, heat 200ml/7fl oz water, the salt and fat until just boiling. Pour the liquid onto the flour mixture and mix using a wooden spoon. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Working as quickly as possible, roll out a large circle of dough and, using the rolling pin to help you, line the prepared tin. Working as quickly as possible, roll out a large circle of dough and, using the rolling pin to help you, line the prepared tin. Spoon the filling into the pastry lined tin. Press it down and level the surface. Spoon the filling into the pastry lined tin. Press it down and level the surface. Using the remaining pastry, roll out the pie lid on a lightly floured work surface. Using the remaining pastry, roll out the pie lid on a lightly floured work surface. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Use any leftover pastry to make decorations for the top of the pie. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Use any leftover pastry to make decorations for the top of the pie. Bake for 1 hour, or until the top is golden-brown. Leave to cool in the tin for 10 minutes then remove from the tins and leave to cool completely on a wire rack before serving. Bake for 1 hour, or until the top is golden-brown. Leave to cool in the tin for 10 minutes then remove from the tins and leave to cool completely on a wire rack before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1aaeb3bdbfd0cc00c4f"
} | 9c4052255cd2ae74c73d82fdeb6e5e9af8ab8dda346068d322de60f569e9f353 | Sauteed summer veg with béarnaise sauce recipe
An average of 0.0 out of 5 stars from 0 ratings Learn how to make a béarnaise sauce and enjoy it alongside seasonal vegetables that are pan-fried to perfection. 100ml/3½fl oz white wine 3 tbsp tarragon vinegar1 shallot, finely chopped 3 white peppercorns, crushed 3 sprigs fresh thyme 3 sprigs fresh tarragon1 bay leaf 3 free range egg yolks 200g/7oz clarified butter, meltedsqueeze of lemon juice1 tbsp chopped fresh tarragon leavessalt and freshly ground black pepper 100ml/3½fl oz white wine 3 tbsp tarragon vinegar 1 shallot, finely chopped 3 white peppercorns, crushed 3 sprigs fresh thyme 3 sprigs fresh tarragon 1 bay leaf 3 free range egg yolks 200g/7oz clarified butter, melted squeeze of lemon juice 1 tbsp chopped fresh tarragon leaves salt and freshly ground black pepper 4 baby tomatoes, halved1 baby green courgette, cut into 5 pieces1 baby fennel, cut into 3 pieces100g/3½oz broad beans, double podded100g/3½oz peas100g/3½oz runner beans, cut into 4¼ bunch radish, cut in half200g/7oz baby potatoes, cut into 8 pieces50g/1¾oz butter 1 bunch fresh chives, chopped 4 baby tomatoes, halved 1 baby green courgette, cut into 5 pieces 1 baby fennel, cut into 3 pieces 100g/3½oz broad beans, double podded 100g/3½oz peas 100g/3½oz runner beans, cut into 4 ¼ bunch radish, cut in half 200g/7oz baby potatoes, cut into 8 pieces 50g/1¾oz butter 1 bunch fresh chives, chopped Method To make the béarnaise sauce, add the white wine and tarragon vinegar into a saucepan along with the shallot, peppercorns, thyme, tarragon sprigs and bay leaf. Bring to the boil then lower the heat and simmer until the liquid has reduced to about 1 tablespoon. strain and set aside.Place a glass bowl over a saucepan of simmering water and add the reduction and eggs. Whisk in the egg yolks over a gentle heat to a ribbon stage (this is when you take the whisk out and drizzle the mix to see if it leaves a trace on top), then slowly drip in the melted clarified butter and whisk constantly until thick. Season with salt and black pepper. Add the lemon juice then stir in the chopped tarragon and keep warm.To make the sautéed summer veg, bring a large pan of salted water to the boil and blanche the vegetables, then drain and set aside.Sauté the blanched vegetables in a frying pan over a medium heat with the butter, then add 100ml/3½fl oz warm water, and cook for 3–4 minutes. Throw in the chives and mix. To serve, put the vegetables into a serving plate and spoon over the béarnaise sauce. To make the béarnaise sauce, add the white wine and tarragon vinegar into a saucepan along with the shallot, peppercorns, thyme, tarragon sprigs and bay leaf. Bring to the boil then lower the heat and simmer until the liquid has reduced to about 1 tablespoon. strain and set aside. To make the béarnaise sauce, add the white wine and tarragon vinegar into a saucepan along with the shallot, peppercorns, thyme, tarragon sprigs and bay leaf. Bring to the boil then lower the heat and simmer until the liquid has reduced to about 1 tablespoon. strain and set aside. Place a glass bowl over a saucepan of simmering water and add the reduction and eggs. Whisk in the egg yolks over a gentle heat to a ribbon stage (this is when you take the whisk out and drizzle the mix to see if it leaves a trace on top), then slowly drip in the melted clarified butter and whisk constantly until thick. Season with salt and black pepper. Add the lemon juice then stir in the chopped tarragon and keep warm. Place a glass bowl over a saucepan of simmering water and add the reduction and eggs. Whisk in the egg yolks over a gentle heat to a ribbon stage (this is when you take the whisk out and drizzle the mix to see if it leaves a trace on top), then slowly drip in the melted clarified butter and whisk constantly until thick. Season with salt and black pepper. Add the lemon juice then stir in the chopped tarragon and keep warm. To make the sautéed summer veg, bring a large pan of salted water to the boil and blanche the vegetables, then drain and set aside. To make the sautéed summer veg, bring a large pan of salted water to the boil and blanche the vegetables, then drain and set aside. Sauté the blanched vegetables in a frying pan over a medium heat with the butter, then add 100ml/3½fl oz warm water, and cook for 3–4 minutes. Throw in the chives and mix. Sauté the blanched vegetables in a frying pan over a medium heat with the butter, then add 100ml/3½fl oz warm water, and cook for 3–4 minutes. Throw in the chives and mix. To serve, put the vegetables into a serving plate and spoon over the béarnaise sauce. To serve, put the vegetables into a serving plate and spoon over the béarnaise sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sauteed_summer_veg_83953",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sauteed summer veg with béarnaise sauce recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Learn how to make a béarnaise sauce and enjoy it alongside seasonal vegetables that are pan-fried to perfection. 100ml/3½fl oz white wine 3 tbsp tarragon vinegar1 shallot, finely chopped 3 white peppercorns, crushed 3 sprigs fresh thyme 3 sprigs fresh tarragon1 bay leaf 3 free range egg yolks 200g/7oz clarified butter, meltedsqueeze of lemon juice1 tbsp chopped fresh tarragon leavessalt and freshly ground black pepper 100ml/3½fl oz white wine 3 tbsp tarragon vinegar 1 shallot, finely chopped 3 white peppercorns, crushed 3 sprigs fresh thyme 3 sprigs fresh tarragon 1 bay leaf 3 free range egg yolks 200g/7oz clarified butter, melted squeeze of lemon juice 1 tbsp chopped fresh tarragon leaves salt and freshly ground black pepper 4 baby tomatoes, halved1 baby green courgette, cut into 5 pieces1 baby fennel, cut into 3 pieces100g/3½oz broad beans, double podded100g/3½oz peas100g/3½oz runner beans, cut into 4¼ bunch radish, cut in half200g/7oz baby potatoes, cut into 8 pieces50g/1¾oz butter 1 bunch fresh chives, chopped 4 baby tomatoes, halved 1 baby green courgette, cut into 5 pieces 1 baby fennel, cut into 3 pieces 100g/3½oz broad beans, double podded 100g/3½oz peas 100g/3½oz runner beans, cut into 4 ¼ bunch radish, cut in half 200g/7oz baby potatoes, cut into 8 pieces 50g/1¾oz butter 1 bunch fresh chives, chopped Method To make the béarnaise sauce, add the white wine and tarragon vinegar into a saucepan along with the shallot, peppercorns, thyme, tarragon sprigs and bay leaf. Bring to the boil then lower the heat and simmer until the liquid has reduced to about 1 tablespoon. strain and set aside.Place a glass bowl over a saucepan of simmering water and add the reduction and eggs. Whisk in the egg yolks over a gentle heat to a ribbon stage (this is when you take the whisk out and drizzle the mix to see if it leaves a trace on top), then slowly drip in the melted clarified butter and whisk constantly until thick. Season with salt and black pepper. Add the lemon juice then stir in the chopped tarragon and keep warm.To make the sautéed summer veg, bring a large pan of salted water to the boil and blanche the vegetables, then drain and set aside.Sauté the blanched vegetables in a frying pan over a medium heat with the butter, then add 100ml/3½fl oz warm water, and cook for 3–4 minutes. Throw in the chives and mix. To serve, put the vegetables into a serving plate and spoon over the béarnaise sauce. To make the béarnaise sauce, add the white wine and tarragon vinegar into a saucepan along with the shallot, peppercorns, thyme, tarragon sprigs and bay leaf. Bring to the boil then lower the heat and simmer until the liquid has reduced to about 1 tablespoon. strain and set aside. To make the béarnaise sauce, add the white wine and tarragon vinegar into a saucepan along with the shallot, peppercorns, thyme, tarragon sprigs and bay leaf. Bring to the boil then lower the heat and simmer until the liquid has reduced to about 1 tablespoon. strain and set aside. Place a glass bowl over a saucepan of simmering water and add the reduction and eggs. Whisk in the egg yolks over a gentle heat to a ribbon stage (this is when you take the whisk out and drizzle the mix to see if it leaves a trace on top), then slowly drip in the melted clarified butter and whisk constantly until thick. Season with salt and black pepper. Add the lemon juice then stir in the chopped tarragon and keep warm. Place a glass bowl over a saucepan of simmering water and add the reduction and eggs. Whisk in the egg yolks over a gentle heat to a ribbon stage (this is when you take the whisk out and drizzle the mix to see if it leaves a trace on top), then slowly drip in the melted clarified butter and whisk constantly until thick. Season with salt and black pepper. Add the lemon juice then stir in the chopped tarragon and keep warm. To make the sautéed summer veg, bring a large pan of salted water to the boil and blanche the vegetables, then drain and set aside. To make the sautéed summer veg, bring a large pan of salted water to the boil and blanche the vegetables, then drain and set aside. Sauté the blanched vegetables in a frying pan over a medium heat with the butter, then add 100ml/3½fl oz warm water, and cook for 3–4 minutes. Throw in the chives and mix. Sauté the blanched vegetables in a frying pan over a medium heat with the butter, then add 100ml/3½fl oz warm water, and cook for 3–4 minutes. Throw in the chives and mix. To serve, put the vegetables into a serving plate and spoon over the béarnaise sauce. To serve, put the vegetables into a serving plate and spoon over the béarnaise sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1aaeb3bdbfd0cc00c50"
} | b997321b7d91201ac1f1aa3e5d7ebb02c957469ce11cf961259b07588166ba89 | Beef stew with light herby dumplings recipe
An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_stew_with_light_80291_16x9.jpg A little bit of patience will be rewarded with this rich beef stew with parsnip, butternut squash and fluffy dumplings. spray oil, for frying600g/1lb 5oz lean braising steak, all visible fat removed1 litre/1¾ pints beef stock, made from 2 low-sodium cubes1 large onion, finely chopped2 garlic cloves, crushed2 celery sticks, finely chopped3 carrots, 1 finely chopped, rest cut into chunks1 tbsp tomato purée1 tbsp balsamic vinegar1 parsnip, cut into chunks300g/10½oz butternut squash (about half a squash) spray oil, for frying 600g/1lb 5oz lean braising steak, all visible fat removed 1 litre/1¾ pints beef stock, made from 2 low-sodium cubes 1 large onion, finely chopped 2 garlic cloves, crushed 2 celery sticks, finely chopped 3 carrots, 1 finely chopped, rest cut into chunks 1 tbsp tomato purée 1 tbsp balsamic vinegar 1 parsnip, cut into chunks 300g/10½oz butternut squash (about half a squash) 150g/5½oz self-raising flourpinch salt and freshly ground black pepper2 tbsp chopped fresh parsley or thyme (depending on preference) 1 egg yolk, lightly beaten1 tsp olive oil 150g/5½oz self-raising flour pinch salt and freshly ground black pepper 2 tbsp chopped fresh parsley or thyme (depending on preference) 1 egg yolk, lightly beaten 1 tsp olive oil Method Preheat the oven to 180C/160C Fan/Gas 4.Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula. Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil.Put the dish in the oven (without a lid) and cook for 1 hour. Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes.For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes. When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula. Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula. Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil. Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil. Put the dish in the oven (without a lid) and cook for 1 hour. Put the dish in the oven (without a lid) and cook for 1 hour. Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes. Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes. For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little. For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little. Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes. Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes. When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately. When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately. Recipe tips To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beef_stew_with_light_80291",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef stew with light herby dumplings recipe",
"content": "An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_stew_with_light_80291_16x9.jpg A little bit of patience will be rewarded with this rich beef stew with parsnip, butternut squash and fluffy dumplings. spray oil, for frying600g/1lb 5oz lean braising steak, all visible fat removed1 litre/1¾ pints beef stock, made from 2 low-sodium cubes1 large onion, finely chopped2 garlic cloves, crushed2 celery sticks, finely chopped3 carrots, 1 finely chopped, rest cut into chunks1 tbsp tomato purée1 tbsp balsamic vinegar1 parsnip, cut into chunks300g/10½oz butternut squash (about half a squash) spray oil, for frying 600g/1lb 5oz lean braising steak, all visible fat removed 1 litre/1¾ pints beef stock, made from 2 low-sodium cubes 1 large onion, finely chopped 2 garlic cloves, crushed 2 celery sticks, finely chopped 3 carrots, 1 finely chopped, rest cut into chunks 1 tbsp tomato purée 1 tbsp balsamic vinegar 1 parsnip, cut into chunks 300g/10½oz butternut squash (about half a squash) 150g/5½oz self-raising flourpinch salt and freshly ground black pepper2 tbsp chopped fresh parsley or thyme (depending on preference) 1 egg yolk, lightly beaten1 tsp olive oil 150g/5½oz self-raising flour pinch salt and freshly ground black pepper 2 tbsp chopped fresh parsley or thyme (depending on preference) 1 egg yolk, lightly beaten 1 tsp olive oil Method Preheat the oven to 180C/160C Fan/Gas 4.Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula. Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil.Put the dish in the oven (without a lid) and cook for 1 hour. Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes.For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes. When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula. Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula. Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil. Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil. Put the dish in the oven (without a lid) and cook for 1 hour. Put the dish in the oven (without a lid) and cook for 1 hour. Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes. Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes. For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little. For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little. Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes. Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes. When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately. When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately. Recipe tips To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1abeb3bdbfd0cc00c51"
} | 743c8df4ba6940a9b747b0487c77de6a2d4109710801b4834901bfdaa0b6479b | Healthy chicken pie recipe
An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_chicken_bacon_60415_16x9.jpg This healthy chicken pie is easy to make and still feels like a proper pie - even though it's lower in calories. Serve with steamed veg, it's so filling you don't need anything else. For this recipe you will need two individual pie dishes (about 400ml/14fl oz). Each serving provides 344kcal, 41g protein, 12g carbohydrate (of which 8g sugars), 14g fat (of which 6g saturates), 3g fibre and 1.5g salt. 1 x 200g/7oz chicken breast 200ml/7fl oz semi-skimmed milk, plus a ½ tbsp extra to glaze¼ onion, peeled1 bay leaf100g/3½oz reduced-calorie ready rolled puff pastry (about a 10x25cm piece)low-calorie spray oil2 bacon medallions, sliced into small pieces200g/7oz button mushrooms, large ones cut in half1 leek, chopped 1 tbsp plain flour steamed broccoli, to serve 1 x 200g/7oz chicken breast 200ml/7fl oz semi-skimmed milk, plus a ½ tbsp extra to glaze ¼ onion, peeled 1 bay leaf 100g/3½oz reduced-calorie ready rolled puff pastry (about a 10x25cm piece) low-calorie spray oil 2 bacon medallions, sliced into small pieces 200g/7oz button mushrooms, large ones cut in half 1 leek, chopped 1 tbsp plain flour steamed broccoli, to serve Method Put the chicken breast in a small pan (it needs to be a small pan so the chicken poaches in the milk). Add the milk, onion and bay leaf. Cover with a lid and simmer gently for 15 minutes, or until the chicken is cooked through.Preheat the oven to 200C/180C Fan/Gas 6.Divide the pastry into two equal rectangles and carefully roll them out until large enough to cover the top of two individual pie dishes. Place the upturned pie dishes on the pastry and cut around them to make the pie lids. Cut any excess pastry into strips and press them around the top edge of the pie dishes (this will help the lids stay in place as the pies bake). Cut a cross in the middle of the pastry lids and set aside. Fry the bacon with one squirt of spray oil in a non-stick pan. When golden-brown, add the mushrooms and a tablespoon of water. Cook for 2-3 minutes then add the leeks. Cook for about 5 minutes breaking up the leeks as they soften.Remove the chicken from the poaching milk. Strain and reserve the milk and chop the chicken into bite-sized pieces. Stir the chicken into the vegetables. Add the flour and stir well. Cook for 2 minutes, then add the strained poaching milk stirring well to incorporate. Continue to cook for 2-3 minutes, or until the sauce has thickened just a little. Divide between the pie dishes.Brush the pastry edges with a little milk and add the pie lids. Brush all over with more milk. Bake for 25 minutes, or until the pastry lid is golden-brown. Serve immediately with steamed broccoli. Put the chicken breast in a small pan (it needs to be a small pan so the chicken poaches in the milk). Add the milk, onion and bay leaf. Cover with a lid and simmer gently for 15 minutes, or until the chicken is cooked through. Put the chicken breast in a small pan (it needs to be a small pan so the chicken poaches in the milk). Add the milk, onion and bay leaf. Cover with a lid and simmer gently for 15 minutes, or until the chicken is cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Divide the pastry into two equal rectangles and carefully roll them out until large enough to cover the top of two individual pie dishes. Place the upturned pie dishes on the pastry and cut around them to make the pie lids. Cut any excess pastry into strips and press them around the top edge of the pie dishes (this will help the lids stay in place as the pies bake). Cut a cross in the middle of the pastry lids and set aside. Divide the pastry into two equal rectangles and carefully roll them out until large enough to cover the top of two individual pie dishes. Place the upturned pie dishes on the pastry and cut around them to make the pie lids. Cut any excess pastry into strips and press them around the top edge of the pie dishes (this will help the lids stay in place as the pies bake). Cut a cross in the middle of the pastry lids and set aside. Fry the bacon with one squirt of spray oil in a non-stick pan. When golden-brown, add the mushrooms and a tablespoon of water. Cook for 2-3 minutes then add the leeks. Cook for about 5 minutes breaking up the leeks as they soften. Fry the bacon with one squirt of spray oil in a non-stick pan. When golden-brown, add the mushrooms and a tablespoon of water. Cook for 2-3 minutes then add the leeks. Cook for about 5 minutes breaking up the leeks as they soften. Remove the chicken from the poaching milk. Strain and reserve the milk and chop the chicken into bite-sized pieces. Remove the chicken from the poaching milk. Strain and reserve the milk and chop the chicken into bite-sized pieces. Stir the chicken into the vegetables. Add the flour and stir well. Cook for 2 minutes, then add the strained poaching milk stirring well to incorporate. Continue to cook for 2-3 minutes, or until the sauce has thickened just a little. Divide between the pie dishes. Stir the chicken into the vegetables. Add the flour and stir well. Cook for 2 minutes, then add the strained poaching milk stirring well to incorporate. Continue to cook for 2-3 minutes, or until the sauce has thickened just a little. Divide between the pie dishes. Brush the pastry edges with a little milk and add the pie lids. Brush all over with more milk. Bake for 25 minutes, or until the pastry lid is golden-brown. Serve immediately with steamed broccoli. Brush the pastry edges with a little milk and add the pie lids. Brush all over with more milk. Bake for 25 minutes, or until the pastry lid is golden-brown. Serve immediately with steamed broccoli. Recipe tips Freeze any leftover pastry to use in other recipes. Bacon medallions are the leanest cut of bacon, but you can buy regular bacon and cut off all the fat if you prefer. Button mushrooms keep their shape well, but you can use other mushrooms if you prefer, just cut them into chunky pieces rather than slices. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lighter_chicken_bacon_60415",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Healthy chicken pie 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/lighter_chicken_bacon_60415_16x9.jpg This healthy chicken pie is easy to make and still feels like a proper pie - even though it's lower in calories. Serve with steamed veg, it's so filling you don't need anything else. For this recipe you will need two individual pie dishes (about 400ml/14fl oz). Each serving provides 344kcal, 41g protein, 12g carbohydrate (of which 8g sugars), 14g fat (of which 6g saturates), 3g fibre and 1.5g salt. 1 x 200g/7oz chicken breast 200ml/7fl oz semi-skimmed milk, plus a ½ tbsp extra to glaze¼ onion, peeled1 bay leaf100g/3½oz reduced-calorie ready rolled puff pastry (about a 10x25cm piece)low-calorie spray oil2 bacon medallions, sliced into small pieces200g/7oz button mushrooms, large ones cut in half1 leek, chopped 1 tbsp plain flour steamed broccoli, to serve 1 x 200g/7oz chicken breast 200ml/7fl oz semi-skimmed milk, plus a ½ tbsp extra to glaze ¼ onion, peeled 1 bay leaf 100g/3½oz reduced-calorie ready rolled puff pastry (about a 10x25cm piece) low-calorie spray oil 2 bacon medallions, sliced into small pieces 200g/7oz button mushrooms, large ones cut in half 1 leek, chopped 1 tbsp plain flour steamed broccoli, to serve Method Put the chicken breast in a small pan (it needs to be a small pan so the chicken poaches in the milk). Add the milk, onion and bay leaf. Cover with a lid and simmer gently for 15 minutes, or until the chicken is cooked through.Preheat the oven to 200C/180C Fan/Gas 6.Divide the pastry into two equal rectangles and carefully roll them out until large enough to cover the top of two individual pie dishes. Place the upturned pie dishes on the pastry and cut around them to make the pie lids. Cut any excess pastry into strips and press them around the top edge of the pie dishes (this will help the lids stay in place as the pies bake). Cut a cross in the middle of the pastry lids and set aside. Fry the bacon with one squirt of spray oil in a non-stick pan. When golden-brown, add the mushrooms and a tablespoon of water. Cook for 2-3 minutes then add the leeks. Cook for about 5 minutes breaking up the leeks as they soften.Remove the chicken from the poaching milk. Strain and reserve the milk and chop the chicken into bite-sized pieces. Stir the chicken into the vegetables. Add the flour and stir well. Cook for 2 minutes, then add the strained poaching milk stirring well to incorporate. Continue to cook for 2-3 minutes, or until the sauce has thickened just a little. Divide between the pie dishes.Brush the pastry edges with a little milk and add the pie lids. Brush all over with more milk. Bake for 25 minutes, or until the pastry lid is golden-brown. Serve immediately with steamed broccoli. Put the chicken breast in a small pan (it needs to be a small pan so the chicken poaches in the milk). Add the milk, onion and bay leaf. Cover with a lid and simmer gently for 15 minutes, or until the chicken is cooked through. Put the chicken breast in a small pan (it needs to be a small pan so the chicken poaches in the milk). Add the milk, onion and bay leaf. Cover with a lid and simmer gently for 15 minutes, or until the chicken is cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Divide the pastry into two equal rectangles and carefully roll them out until large enough to cover the top of two individual pie dishes. Place the upturned pie dishes on the pastry and cut around them to make the pie lids. Cut any excess pastry into strips and press them around the top edge of the pie dishes (this will help the lids stay in place as the pies bake). Cut a cross in the middle of the pastry lids and set aside. Divide the pastry into two equal rectangles and carefully roll them out until large enough to cover the top of two individual pie dishes. Place the upturned pie dishes on the pastry and cut around them to make the pie lids. Cut any excess pastry into strips and press them around the top edge of the pie dishes (this will help the lids stay in place as the pies bake). Cut a cross in the middle of the pastry lids and set aside. Fry the bacon with one squirt of spray oil in a non-stick pan. When golden-brown, add the mushrooms and a tablespoon of water. Cook for 2-3 minutes then add the leeks. Cook for about 5 minutes breaking up the leeks as they soften. Fry the bacon with one squirt of spray oil in a non-stick pan. When golden-brown, add the mushrooms and a tablespoon of water. Cook for 2-3 minutes then add the leeks. Cook for about 5 minutes breaking up the leeks as they soften. Remove the chicken from the poaching milk. Strain and reserve the milk and chop the chicken into bite-sized pieces. Remove the chicken from the poaching milk. Strain and reserve the milk and chop the chicken into bite-sized pieces. Stir the chicken into the vegetables. Add the flour and stir well. Cook for 2 minutes, then add the strained poaching milk stirring well to incorporate. Continue to cook for 2-3 minutes, or until the sauce has thickened just a little. Divide between the pie dishes. Stir the chicken into the vegetables. Add the flour and stir well. Cook for 2 minutes, then add the strained poaching milk stirring well to incorporate. Continue to cook for 2-3 minutes, or until the sauce has thickened just a little. Divide between the pie dishes. Brush the pastry edges with a little milk and add the pie lids. Brush all over with more milk. Bake for 25 minutes, or until the pastry lid is golden-brown. Serve immediately with steamed broccoli. Brush the pastry edges with a little milk and add the pie lids. Brush all over with more milk. Bake for 25 minutes, or until the pastry lid is golden-brown. Serve immediately with steamed broccoli. Recipe tips Freeze any leftover pastry to use in other recipes. Bacon medallions are the leanest cut of bacon, but you can buy regular bacon and cut off all the fat if you prefer. Button mushrooms keep their shape well, but you can use other mushrooms if you prefer, just cut them into chunky pieces rather than slices."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1abeb3bdbfd0cc00c52"
} | 35263a4a4c45877ca5f1bc9f17071e8db00ba050135cada48ee132b669abaa54 | Dirty martini recipe
An average of 3.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirtymartini_93631_16x9.jpg Butter-wouldn’t-melt Sophie Dahl adds olive brine to this classic combo of vodka and vermouth to dirty up her Martini. By Sophie Dahl From The Delicious Miss Dahl Shopping list Ingredients 70ml/2fl oz vodka or gin1 tbsp dry vermouth2 tbsp olive brine1 wedge of lemon1 green olive 70ml/2fl oz vodka or gin 1 tbsp dry vermouth 2 tbsp olive brine 1 wedge of lemon 1 green olive Method Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well.Rub the rim of a martini glass with the wedge of lemon.Strain the contents of the cocktail shaker into the glass and add the olive. Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well. Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well. Rub the rim of a martini glass with the wedge of lemon. Rub the rim of a martini glass with the wedge of lemon. Strain the contents of the cocktail shaker into the glass and add the olive. Strain the contents of the cocktail shaker into the glass and add the olive. Related recipes Mojito. By Andy Pearson Cocktail recipes (41) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mojito_85338_16x9.jpg Cherry 75. By Helen McGinn gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_75_52709_16x9.jpg Cranberry and orange gin. By Helen McGinn gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberry_orange_gin_56738_16x9.jpg Elderflower collins. By Jack Wakelin gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/elderflower_collins_28110_16x9.jpg Singapore sling. By Jack Wakelin gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/singapore_sling_91100_16x9.jpg Boulevardier. By Jack Wakelin vermouth recipes (58) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boulevardier_45459_16x9.jpg Dirty martini spritz. By Carmen O'Neal vermouth recipes (58) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirty_martini_spritz_84084_16x9.jpg Miso martini By Carmen O'Neal vermouth recipes (58) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_martini_98417_16x9.jpg This recipe is from... The Delicious Miss Dahl. 1. Selfish on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p02l6qtf.jpg Recipes from this episode Peanut butter fudgeMozzarella bruschetta with shaved fennel and courgette Peanut butter fudge Mozzarella bruschetta with shaved fennel and courgette Try as part of this menu Vegan Valentine's menu. Menu Vegan Valentine's menu Woo the one you love with this vibrant vegan Valentine's menu. https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chocolate_mousse_39814_16x9.jpg Seitan skewers with easy satay sauce. By Justine Pattison Main course https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seitan_skewers_satay_90360_16x9.jpg Tofu Thai green curry. By Becca Spry Main course https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_thai_green_67858_16x9.jpg Coconut rice. By Jeremy Pang Side dishes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_rice_40744_16x9.jpg Silken tofu chocolate mousse. By Anna Haugh Desserts https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chocolate_mousse_39814_16x9.jpg | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/dirtymartini_93631",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Dirty martini recipe",
"content": "An average of 3.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirtymartini_93631_16x9.jpg Butter-wouldn’t-melt Sophie Dahl adds olive brine to this classic combo of vodka and vermouth to dirty up her Martini. By Sophie Dahl From The Delicious Miss Dahl Shopping list Ingredients 70ml/2fl oz vodka or gin1 tbsp dry vermouth2 tbsp olive brine1 wedge of lemon1 green olive 70ml/2fl oz vodka or gin 1 tbsp dry vermouth 2 tbsp olive brine 1 wedge of lemon 1 green olive Method Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well.Rub the rim of a martini glass with the wedge of lemon.Strain the contents of the cocktail shaker into the glass and add the olive. Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well. Pour the vodka, dry vermouth and olive brine into a cocktail shaker with a handful of ice and shake well. Rub the rim of a martini glass with the wedge of lemon. Rub the rim of a martini glass with the wedge of lemon. Strain the contents of the cocktail shaker into the glass and add the olive. Strain the contents of the cocktail shaker into the glass and add the olive. Related recipes Mojito. By Andy Pearson Cocktail recipes (41) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mojito_85338_16x9.jpg Cherry 75. By Helen McGinn gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_75_52709_16x9.jpg Cranberry and orange gin. By Helen McGinn gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberry_orange_gin_56738_16x9.jpg Elderflower collins. By Jack Wakelin gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/elderflower_collins_28110_16x9.jpg Singapore sling. By Jack Wakelin gin cocktail recipes (15) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/singapore_sling_91100_16x9.jpg Boulevardier. By Jack Wakelin vermouth recipes (58) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boulevardier_45459_16x9.jpg Dirty martini spritz. By Carmen O'Neal vermouth recipes (58) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirty_martini_spritz_84084_16x9.jpg Miso martini By Carmen O'Neal vermouth recipes (58) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_martini_98417_16x9.jpg This recipe is from... The Delicious Miss Dahl. 1. Selfish on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p02l6qtf.jpg Recipes from this episode Peanut butter fudgeMozzarella bruschetta with shaved fennel and courgette Peanut butter fudge Mozzarella bruschetta with shaved fennel and courgette Try as part of this menu Vegan Valentine's menu. Menu Vegan Valentine's menu Woo the one you love with this vibrant vegan Valentine's menu. https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chocolate_mousse_39814_16x9.jpg Seitan skewers with easy satay sauce. By Justine Pattison Main course https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seitan_skewers_satay_90360_16x9.jpg Tofu Thai green curry. By Becca Spry Main course https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_thai_green_67858_16x9.jpg Coconut rice. By Jeremy Pang Side dishes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_rice_40744_16x9.jpg Silken tofu chocolate mousse. By Anna Haugh Desserts https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_chocolate_mousse_39814_16x9.jpg"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1abeb3bdbfd0cc00c53"
} | 21a6def0fd448b4ac63076fbcde6674407867e8f5ad18a46a5ca25624c5af55c | Korean lamb shanks recipe
Korean lamb shanks with swede and potato mash An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooked_spiced_lamb_92752_16x9.jpg This familiar dish gets a Korean makeover that’s well worth the wait. 4 tbsp gochujang (Korean chilli paste)5 cloves garlic3 tbsp soy sauce4cm/1.5in piece fresh root ginger, peeled and finely chopped3 tbsp mirin1 tbsp honey1½ tbsp sesame oil½ tsp ground black pepper 4 tbsp gochujang (Korean chilli paste) 5 cloves garlic 3 tbsp soy sauce 4cm/1.5in piece fresh root ginger, peeled and finely chopped 3 tbsp mirin 1 tbsp honey 1½ tbsp sesame oil ½ tsp ground black pepper 2 tbsp olive oil2 lamb shanks400ml/14fl oz chicken stocksea salt and freshly ground black pepper2 spring onions, thinly sliced, to serve 50g/1¾oz toasted sesame seeds, to serve 2 tbsp olive oil 2 lamb shanks 400ml/14fl oz chicken stock sea salt and freshly ground black pepper 2 spring onions, thinly sliced, to serve 50g/1¾oz toasted sesame seeds, to serve 3 potatoes, roughly chopped1 small swede, peeled and cut into small pieces 4 tbsp buttersplash milk 3 potatoes, roughly chopped 1 small swede, peeled and cut into small pieces 4 tbsp butter splash milk Method Preheat the oven to 160C/140C Fan/Gas 3. Put all the sauce ingredients into a food processor and blitz until smooth. To make the lamb shanks, heat the oil in a large heavy-based casserole dish with a tight-fitting lid over a medium heat. Add the lamb shanks and brown all over. Pour the sauce over the lamb and add the stock. Bring to the boil, then cover the pan tightly with foil and place the lid on top. Transfer to the oven and cook for 2½–3 hours, turning the shanks once or twice, until tender. Taste and adjust the seasoning, if necessary.Meanwhile, put the potatoes and swede in a large saucepan of salted water and bring to the boil. Cook for 15–20 minutes, or until tender, then drain and mash with the butter and milk. Season well. To serve, dollop some mash onto a large plate, sit a lamb shank on top and spoon over some of the sauce. Scatter over the spring onions and sesame seeds and serve. Preheat the oven to 160C/140C Fan/Gas 3. Put all the sauce ingredients into a food processor and blitz until smooth. Preheat the oven to 160C/140C Fan/Gas 3. Put all the sauce ingredients into a food processor and blitz until smooth. To make the lamb shanks, heat the oil in a large heavy-based casserole dish with a tight-fitting lid over a medium heat. Add the lamb shanks and brown all over. To make the lamb shanks, heat the oil in a large heavy-based casserole dish with a tight-fitting lid over a medium heat. Add the lamb shanks and brown all over. Pour the sauce over the lamb and add the stock. Bring to the boil, then cover the pan tightly with foil and place the lid on top. Transfer to the oven and cook for 2½–3 hours, turning the shanks once or twice, until tender. Taste and adjust the seasoning, if necessary. Pour the sauce over the lamb and add the stock. Bring to the boil, then cover the pan tightly with foil and place the lid on top. Transfer to the oven and cook for 2½–3 hours, turning the shanks once or twice, until tender. Taste and adjust the seasoning, if necessary. Meanwhile, put the potatoes and swede in a large saucepan of salted water and bring to the boil. Cook for 15–20 minutes, or until tender, then drain and mash with the butter and milk. Season well. Meanwhile, put the potatoes and swede in a large saucepan of salted water and bring to the boil. Cook for 15–20 minutes, or until tender, then drain and mash with the butter and milk. Season well. To serve, dollop some mash onto a large plate, sit a lamb shank on top and spoon over some of the sauce. Scatter over the spring onions and sesame seeds and serve. To serve, dollop some mash onto a large plate, sit a lamb shank on top and spoon over some of the sauce. Scatter over the spring onions and sesame seeds and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slow_cooked_spiced_lamb_92752",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Korean lamb shanks recipe",
"content": "Korean lamb shanks with swede and potato mash An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooked_spiced_lamb_92752_16x9.jpg This familiar dish gets a Korean makeover that’s well worth the wait. 4 tbsp gochujang (Korean chilli paste)5 cloves garlic3 tbsp soy sauce4cm/1.5in piece fresh root ginger, peeled and finely chopped3 tbsp mirin1 tbsp honey1½ tbsp sesame oil½ tsp ground black pepper 4 tbsp gochujang (Korean chilli paste) 5 cloves garlic 3 tbsp soy sauce 4cm/1.5in piece fresh root ginger, peeled and finely chopped 3 tbsp mirin 1 tbsp honey 1½ tbsp sesame oil ½ tsp ground black pepper 2 tbsp olive oil2 lamb shanks400ml/14fl oz chicken stocksea salt and freshly ground black pepper2 spring onions, thinly sliced, to serve 50g/1¾oz toasted sesame seeds, to serve 2 tbsp olive oil 2 lamb shanks 400ml/14fl oz chicken stock sea salt and freshly ground black pepper 2 spring onions, thinly sliced, to serve 50g/1¾oz toasted sesame seeds, to serve 3 potatoes, roughly chopped1 small swede, peeled and cut into small pieces 4 tbsp buttersplash milk 3 potatoes, roughly chopped 1 small swede, peeled and cut into small pieces 4 tbsp butter splash milk Method Preheat the oven to 160C/140C Fan/Gas 3. Put all the sauce ingredients into a food processor and blitz until smooth. To make the lamb shanks, heat the oil in a large heavy-based casserole dish with a tight-fitting lid over a medium heat. Add the lamb shanks and brown all over. Pour the sauce over the lamb and add the stock. Bring to the boil, then cover the pan tightly with foil and place the lid on top. Transfer to the oven and cook for 2½–3 hours, turning the shanks once or twice, until tender. Taste and adjust the seasoning, if necessary.Meanwhile, put the potatoes and swede in a large saucepan of salted water and bring to the boil. Cook for 15–20 minutes, or until tender, then drain and mash with the butter and milk. Season well. To serve, dollop some mash onto a large plate, sit a lamb shank on top and spoon over some of the sauce. Scatter over the spring onions and sesame seeds and serve. Preheat the oven to 160C/140C Fan/Gas 3. Put all the sauce ingredients into a food processor and blitz until smooth. Preheat the oven to 160C/140C Fan/Gas 3. Put all the sauce ingredients into a food processor and blitz until smooth. To make the lamb shanks, heat the oil in a large heavy-based casserole dish with a tight-fitting lid over a medium heat. Add the lamb shanks and brown all over. To make the lamb shanks, heat the oil in a large heavy-based casserole dish with a tight-fitting lid over a medium heat. Add the lamb shanks and brown all over. Pour the sauce over the lamb and add the stock. Bring to the boil, then cover the pan tightly with foil and place the lid on top. Transfer to the oven and cook for 2½–3 hours, turning the shanks once or twice, until tender. Taste and adjust the seasoning, if necessary. Pour the sauce over the lamb and add the stock. Bring to the boil, then cover the pan tightly with foil and place the lid on top. Transfer to the oven and cook for 2½–3 hours, turning the shanks once or twice, until tender. Taste and adjust the seasoning, if necessary. Meanwhile, put the potatoes and swede in a large saucepan of salted water and bring to the boil. Cook for 15–20 minutes, or until tender, then drain and mash with the butter and milk. Season well. Meanwhile, put the potatoes and swede in a large saucepan of salted water and bring to the boil. Cook for 15–20 minutes, or until tender, then drain and mash with the butter and milk. Season well. To serve, dollop some mash onto a large plate, sit a lamb shank on top and spoon over some of the sauce. Scatter over the spring onions and sesame seeds and serve. To serve, dollop some mash onto a large plate, sit a lamb shank on top and spoon over some of the sauce. Scatter over the spring onions and sesame seeds and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1aceb3bdbfd0cc00c54"
} | 5e5e8a2af830a533c4c62d6762b3608d5518833e08bd433cd5a55fc6d3e40b35 | Hairy Bikers' Navajo lamb stew recipe
An average of 4.1 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/navajo_lamb_stew_63964_16x9.jpg This slow-cooked lamb stew makes a hearty dinner and the dumplings provide extra comfort factor. 2 tbsp oil or lard1kg/2lb 4oz lamb or mutton neck fillet, cut into chunks2 onions, roughly chopped2 garlic cloves, roughly chopped1 tbsp coriander seeds, lightly crushed1 tbsp dried thyme 2 tbsp tomato purée3 celery sticks, trimmed and cut into large chunks4 carrots, peeled and cut into large chunks2 large potatoes, peeled and cut into chunks½ pointed or hispi cabbage, cut into wedges or chunks250g tin sweetcorn or hominy, drained and rinsedsalt and freshly ground black pepperfinely chopped celery leaves, to garnish 2 tbsp oil or lard 1kg/2lb 4oz lamb or mutton neck fillet, cut into chunks 2 onions, roughly chopped 2 garlic cloves, roughly chopped 1 tbsp coriander seeds, lightly crushed 1 tbsp dried thyme 2 tbsp tomato purée 3 celery sticks, trimmed and cut into large chunks 4 carrots, peeled and cut into large chunks 2 large potatoes, peeled and cut into chunks ½ pointed or hispi cabbage, cut into wedges or chunks 250g tin sweetcorn or hominy, drained and rinsed salt and freshly ground black pepper finely chopped celery leaves, to garnish 125g/4½oz medium fine cornmeal or polenta125g/4½oz plain flour1 tsp baking powder1 tsp dried thyme or oregano (optional)50g/1¾oz butter, chilled and diced125ml/4fl oz milksalt and freshly ground black pepper 125g/4½oz medium fine cornmeal or polenta 125g/4½oz plain flour 1 tsp baking powder 1 tsp dried thyme or oregano (optional) 50g/1¾oz butter, chilled and diced 125ml/4fl oz milk salt and freshly ground black pepper Method Heat the oil in a large casserole over a high heat. Season the meat with plenty of salt and pepper, then add the lamb to the casserole and sear on all sides until it has developed a rich brown crust. You will probably need to do this in two batches. Remove from the casserole and add the onion. Fry until lightly browned, then stir in the garlic, coriander seeds, thyme and tomato purée. Continue to cook for a few minutes, stirring constantly, and then pour in 1 litre/1¾ pint water.Return the lamb to the casserole and bring to the boil. Turn down the heat, cover and leave to simmer for 1 hour. Add the celery, carrots, potatoes and cabbage, cover and cook for another hour. While the vegetables are cooking, make the dumplings. Mix the cornmeal, flour, baking powder and thyme, if using, in a bowl and season with plenty of salt and pepper. Add the butter and rub it in until you have a mixture resembling fine breadcrumbs. Gradually add the milk and work until you have a dough. Divide the dough into six dumplings.Add the sweetcorn to the casserole and push down into the liquid. Place the dumplings on top, cover and cook for around 20 minutes, until the dumplings are well risen and cooked through. Heat the oil in a large casserole over a high heat. Season the meat with plenty of salt and pepper, then add the lamb to the casserole and sear on all sides until it has developed a rich brown crust. You will probably need to do this in two batches. Remove from the casserole and add the onion. Fry until lightly browned, then stir in the garlic, coriander seeds, thyme and tomato purée. Continue to cook for a few minutes, stirring constantly, and then pour in 1 litre/1¾ pint water. Heat the oil in a large casserole over a high heat. Season the meat with plenty of salt and pepper, then add the lamb to the casserole and sear on all sides until it has developed a rich brown crust. You will probably need to do this in two batches. Remove from the casserole and add the onion. Fry until lightly browned, then stir in the garlic, coriander seeds, thyme and tomato purée. Continue to cook for a few minutes, stirring constantly, and then pour in 1 litre/1¾ pint water. Return the lamb to the casserole and bring to the boil. Turn down the heat, cover and leave to simmer for 1 hour. Add the celery, carrots, potatoes and cabbage, cover and cook for another hour. Return the lamb to the casserole and bring to the boil. Turn down the heat, cover and leave to simmer for 1 hour. Add the celery, carrots, potatoes and cabbage, cover and cook for another hour. While the vegetables are cooking, make the dumplings. Mix the cornmeal, flour, baking powder and thyme, if using, in a bowl and season with plenty of salt and pepper. Add the butter and rub it in until you have a mixture resembling fine breadcrumbs. Gradually add the milk and work until you have a dough. Divide the dough into six dumplings. While the vegetables are cooking, make the dumplings. Mix the cornmeal, flour, baking powder and thyme, if using, in a bowl and season with plenty of salt and pepper. Add the butter and rub it in until you have a mixture resembling fine breadcrumbs. Gradually add the milk and work until you have a dough. Divide the dough into six dumplings. Add the sweetcorn to the casserole and push down into the liquid. Place the dumplings on top, cover and cook for around 20 minutes, until the dumplings are well risen and cooked through. Add the sweetcorn to the casserole and push down into the liquid. Place the dumplings on top, cover and cook for around 20 minutes, until the dumplings are well risen and cooked through. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/navajo_lamb_stew_63964",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hairy Bikers' Navajo lamb stew recipe",
"content": "An average of 4.1 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/navajo_lamb_stew_63964_16x9.jpg This slow-cooked lamb stew makes a hearty dinner and the dumplings provide extra comfort factor. 2 tbsp oil or lard1kg/2lb 4oz lamb or mutton neck fillet, cut into chunks2 onions, roughly chopped2 garlic cloves, roughly chopped1 tbsp coriander seeds, lightly crushed1 tbsp dried thyme 2 tbsp tomato purée3 celery sticks, trimmed and cut into large chunks4 carrots, peeled and cut into large chunks2 large potatoes, peeled and cut into chunks½ pointed or hispi cabbage, cut into wedges or chunks250g tin sweetcorn or hominy, drained and rinsedsalt and freshly ground black pepperfinely chopped celery leaves, to garnish 2 tbsp oil or lard 1kg/2lb 4oz lamb or mutton neck fillet, cut into chunks 2 onions, roughly chopped 2 garlic cloves, roughly chopped 1 tbsp coriander seeds, lightly crushed 1 tbsp dried thyme 2 tbsp tomato purée 3 celery sticks, trimmed and cut into large chunks 4 carrots, peeled and cut into large chunks 2 large potatoes, peeled and cut into chunks ½ pointed or hispi cabbage, cut into wedges or chunks 250g tin sweetcorn or hominy, drained and rinsed salt and freshly ground black pepper finely chopped celery leaves, to garnish 125g/4½oz medium fine cornmeal or polenta125g/4½oz plain flour1 tsp baking powder1 tsp dried thyme or oregano (optional)50g/1¾oz butter, chilled and diced125ml/4fl oz milksalt and freshly ground black pepper 125g/4½oz medium fine cornmeal or polenta 125g/4½oz plain flour 1 tsp baking powder 1 tsp dried thyme or oregano (optional) 50g/1¾oz butter, chilled and diced 125ml/4fl oz milk salt and freshly ground black pepper Method Heat the oil in a large casserole over a high heat. Season the meat with plenty of salt and pepper, then add the lamb to the casserole and sear on all sides until it has developed a rich brown crust. You will probably need to do this in two batches. Remove from the casserole and add the onion. Fry until lightly browned, then stir in the garlic, coriander seeds, thyme and tomato purée. Continue to cook for a few minutes, stirring constantly, and then pour in 1 litre/1¾ pint water.Return the lamb to the casserole and bring to the boil. Turn down the heat, cover and leave to simmer for 1 hour. Add the celery, carrots, potatoes and cabbage, cover and cook for another hour. While the vegetables are cooking, make the dumplings. Mix the cornmeal, flour, baking powder and thyme, if using, in a bowl and season with plenty of salt and pepper. Add the butter and rub it in until you have a mixture resembling fine breadcrumbs. Gradually add the milk and work until you have a dough. Divide the dough into six dumplings.Add the sweetcorn to the casserole and push down into the liquid. Place the dumplings on top, cover and cook for around 20 minutes, until the dumplings are well risen and cooked through. Heat the oil in a large casserole over a high heat. Season the meat with plenty of salt and pepper, then add the lamb to the casserole and sear on all sides until it has developed a rich brown crust. You will probably need to do this in two batches. Remove from the casserole and add the onion. Fry until lightly browned, then stir in the garlic, coriander seeds, thyme and tomato purée. Continue to cook for a few minutes, stirring constantly, and then pour in 1 litre/1¾ pint water. Heat the oil in a large casserole over a high heat. Season the meat with plenty of salt and pepper, then add the lamb to the casserole and sear on all sides until it has developed a rich brown crust. You will probably need to do this in two batches. Remove from the casserole and add the onion. Fry until lightly browned, then stir in the garlic, coriander seeds, thyme and tomato purée. Continue to cook for a few minutes, stirring constantly, and then pour in 1 litre/1¾ pint water. Return the lamb to the casserole and bring to the boil. Turn down the heat, cover and leave to simmer for 1 hour. Add the celery, carrots, potatoes and cabbage, cover and cook for another hour. Return the lamb to the casserole and bring to the boil. Turn down the heat, cover and leave to simmer for 1 hour. Add the celery, carrots, potatoes and cabbage, cover and cook for another hour. While the vegetables are cooking, make the dumplings. Mix the cornmeal, flour, baking powder and thyme, if using, in a bowl and season with plenty of salt and pepper. Add the butter and rub it in until you have a mixture resembling fine breadcrumbs. Gradually add the milk and work until you have a dough. Divide the dough into six dumplings. While the vegetables are cooking, make the dumplings. Mix the cornmeal, flour, baking powder and thyme, if using, in a bowl and season with plenty of salt and pepper. Add the butter and rub it in until you have a mixture resembling fine breadcrumbs. Gradually add the milk and work until you have a dough. Divide the dough into six dumplings. Add the sweetcorn to the casserole and push down into the liquid. Place the dumplings on top, cover and cook for around 20 minutes, until the dumplings are well risen and cooked through. Add the sweetcorn to the casserole and push down into the liquid. Place the dumplings on top, cover and cook for around 20 minutes, until the dumplings are well risen and cooked through."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1aceb3bdbfd0cc00c55"
} | 3ccd3723db9e76b630b5f9895838414b65374fb0d06c61698d50bc62256208cc | Tom Kerridge's lamb bhuna recipe
Healthier lamb bhuna An average of 4.5 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_bhuna_60540_16x9.jpg Neck of lamb is a great cut of meat to use in this easy lamb curry as it has a rich taste and cooks quickly for a shortcut slow-braised curry that's worth every calorie. Each serving provides 752 kcal, 56g protein, 52g carbohydrate, 34g fat, 6g fibre. 1 tbsp vegetable oil2 onions, finely chopped6 green cardamom pods, lightly crushed1 cinnamon stick4 cloves6 garlic cloves, grated2.5cm/1in piece fresh root ginger, finely grated3 tsp garam masala1 heaped tsp ground coriander1–2 tsp hot chilli powder (depending on how hot you like it)200ml/7fl oz lamb stock400g tin chopped tomatoes800g/1lb 12oz lamb neck fillet, cut into 3.5cm/1½in chunks1 red pepper, halved, cored, seeds removed and cut into 2cm/¾in pieces1 green pepper, halved, cored, seeds removed and cut into 2cm/¾in piecessea salt and freshly ground black peppersmall handful of fresh coriander, finely chopped, to garnish500g/1lb 2oz cooked brown rice (freshly cooked and drained or 2 pouches), to serve4 tbsp fat-free, Greek-style yoghurt, to serve 1 tbsp vegetable oil 2 onions, finely chopped 6 green cardamom pods, lightly crushed 1 cinnamon stick 4 cloves 6 garlic cloves, grated 2.5cm/1in piece fresh root ginger, finely grated 3 tsp garam masala 1 heaped tsp ground coriander 1–2 tsp hot chilli powder (depending on how hot you like it) 200ml/7fl oz lamb stock 400g tin chopped tomatoes 800g/1lb 12oz lamb neck fillet, cut into 3.5cm/1½in chunks 1 red pepper, halved, cored, seeds removed and cut into 2cm/¾in pieces 1 green pepper, halved, cored, seeds removed and cut into 2cm/¾in pieces sea salt and freshly ground black pepper small handful of fresh coriander, finely chopped, to garnish 500g/1lb 2oz cooked brown rice (freshly cooked and drained or 2 pouches), to serve 4 tbsp fat-free, Greek-style yoghurt, to serve Method Heat the oil in a large, heavy-based saucepan over a high heat. Add the onions and cook for 10–15 minutes, until starting to turn dark golden. (Add a splash of the stock if they start to catch.)Add the cardamom, cinnamon, cloves, garlic and ginger and cook for 2 minutes. Stir in the ground spices, along with a big pinch of salt and pepper to taste, and cook for 30 seconds until fragrant.Pour in the stock and tomatoes and bring to a gentle simmer. Add the lamb and stir. Cover and cook over a low heat for 40 minutes, stirring occasionally.Add the peppers to the curry, turn up the heat and cook for 10–15 minutes with the lid off, until the pepper are slightly softened and the sauce is reduced. If using pouches of rice, heat up according to the packet instructions.Serve the curry and rice in warmed bowls with a dollop of yoghurt on the side. Garnish with a scattering of coriander. Heat the oil in a large, heavy-based saucepan over a high heat. Add the onions and cook for 10–15 minutes, until starting to turn dark golden. (Add a splash of the stock if they start to catch.) Heat the oil in a large, heavy-based saucepan over a high heat. Add the onions and cook for 10–15 minutes, until starting to turn dark golden. (Add a splash of the stock if they start to catch.) Add the cardamom, cinnamon, cloves, garlic and ginger and cook for 2 minutes. Stir in the ground spices, along with a big pinch of salt and pepper to taste, and cook for 30 seconds until fragrant. Add the cardamom, cinnamon, cloves, garlic and ginger and cook for 2 minutes. Stir in the ground spices, along with a big pinch of salt and pepper to taste, and cook for 30 seconds until fragrant. Pour in the stock and tomatoes and bring to a gentle simmer. Add the lamb and stir. Cover and cook over a low heat for 40 minutes, stirring occasionally. Pour in the stock and tomatoes and bring to a gentle simmer. Add the lamb and stir. Cover and cook over a low heat for 40 minutes, stirring occasionally. Add the peppers to the curry, turn up the heat and cook for 10–15 minutes with the lid off, until the pepper are slightly softened and the sauce is reduced. If using pouches of rice, heat up according to the packet instructions. Add the peppers to the curry, turn up the heat and cook for 10–15 minutes with the lid off, until the pepper are slightly softened and the sauce is reduced. If using pouches of rice, heat up according to the packet instructions. Serve the curry and rice in warmed bowls with a dollop of yoghurt on the side. Garnish with a scattering of coriander. Serve the curry and rice in warmed bowls with a dollop of yoghurt on the side. Garnish with a scattering of coriander. Recipe tips Allow the bhuna to cool then freeze in portions. Defrost fully overnight in the fridge, then reheat in a saucepan over a medium heat until hot all the way through. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lamb_bhuna_60540",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tom Kerridge's lamb bhuna recipe",
"content": "Healthier lamb bhuna An average of 4.5 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_bhuna_60540_16x9.jpg Neck of lamb is a great cut of meat to use in this easy lamb curry as it has a rich taste and cooks quickly for a shortcut slow-braised curry that's worth every calorie. Each serving provides 752 kcal, 56g protein, 52g carbohydrate, 34g fat, 6g fibre. 1 tbsp vegetable oil2 onions, finely chopped6 green cardamom pods, lightly crushed1 cinnamon stick4 cloves6 garlic cloves, grated2.5cm/1in piece fresh root ginger, finely grated3 tsp garam masala1 heaped tsp ground coriander1–2 tsp hot chilli powder (depending on how hot you like it)200ml/7fl oz lamb stock400g tin chopped tomatoes800g/1lb 12oz lamb neck fillet, cut into 3.5cm/1½in chunks1 red pepper, halved, cored, seeds removed and cut into 2cm/¾in pieces1 green pepper, halved, cored, seeds removed and cut into 2cm/¾in piecessea salt and freshly ground black peppersmall handful of fresh coriander, finely chopped, to garnish500g/1lb 2oz cooked brown rice (freshly cooked and drained or 2 pouches), to serve4 tbsp fat-free, Greek-style yoghurt, to serve 1 tbsp vegetable oil 2 onions, finely chopped 6 green cardamom pods, lightly crushed 1 cinnamon stick 4 cloves 6 garlic cloves, grated 2.5cm/1in piece fresh root ginger, finely grated 3 tsp garam masala 1 heaped tsp ground coriander 1–2 tsp hot chilli powder (depending on how hot you like it) 200ml/7fl oz lamb stock 400g tin chopped tomatoes 800g/1lb 12oz lamb neck fillet, cut into 3.5cm/1½in chunks 1 red pepper, halved, cored, seeds removed and cut into 2cm/¾in pieces 1 green pepper, halved, cored, seeds removed and cut into 2cm/¾in pieces sea salt and freshly ground black pepper small handful of fresh coriander, finely chopped, to garnish 500g/1lb 2oz cooked brown rice (freshly cooked and drained or 2 pouches), to serve 4 tbsp fat-free, Greek-style yoghurt, to serve Method Heat the oil in a large, heavy-based saucepan over a high heat. Add the onions and cook for 10–15 minutes, until starting to turn dark golden. (Add a splash of the stock if they start to catch.)Add the cardamom, cinnamon, cloves, garlic and ginger and cook for 2 minutes. Stir in the ground spices, along with a big pinch of salt and pepper to taste, and cook for 30 seconds until fragrant.Pour in the stock and tomatoes and bring to a gentle simmer. Add the lamb and stir. Cover and cook over a low heat for 40 minutes, stirring occasionally.Add the peppers to the curry, turn up the heat and cook for 10–15 minutes with the lid off, until the pepper are slightly softened and the sauce is reduced. If using pouches of rice, heat up according to the packet instructions.Serve the curry and rice in warmed bowls with a dollop of yoghurt on the side. Garnish with a scattering of coriander. Heat the oil in a large, heavy-based saucepan over a high heat. Add the onions and cook for 10–15 minutes, until starting to turn dark golden. (Add a splash of the stock if they start to catch.) Heat the oil in a large, heavy-based saucepan over a high heat. Add the onions and cook for 10–15 minutes, until starting to turn dark golden. (Add a splash of the stock if they start to catch.) Add the cardamom, cinnamon, cloves, garlic and ginger and cook for 2 minutes. Stir in the ground spices, along with a big pinch of salt and pepper to taste, and cook for 30 seconds until fragrant. Add the cardamom, cinnamon, cloves, garlic and ginger and cook for 2 minutes. Stir in the ground spices, along with a big pinch of salt and pepper to taste, and cook for 30 seconds until fragrant. Pour in the stock and tomatoes and bring to a gentle simmer. Add the lamb and stir. Cover and cook over a low heat for 40 minutes, stirring occasionally. Pour in the stock and tomatoes and bring to a gentle simmer. Add the lamb and stir. Cover and cook over a low heat for 40 minutes, stirring occasionally. Add the peppers to the curry, turn up the heat and cook for 10–15 minutes with the lid off, until the pepper are slightly softened and the sauce is reduced. If using pouches of rice, heat up according to the packet instructions. Add the peppers to the curry, turn up the heat and cook for 10–15 minutes with the lid off, until the pepper are slightly softened and the sauce is reduced. If using pouches of rice, heat up according to the packet instructions. Serve the curry and rice in warmed bowls with a dollop of yoghurt on the side. Garnish with a scattering of coriander. Serve the curry and rice in warmed bowls with a dollop of yoghurt on the side. Garnish with a scattering of coriander. Recipe tips Allow the bhuna to cool then freeze in portions. Defrost fully overnight in the fridge, then reheat in a saucepan over a medium heat until hot all the way through."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1aceb3bdbfd0cc00c56"
} | c996418bf4cee87e8852886404fc3326f37f2cbbcf4668bebd2d1410ef61c1a4 | Lamb curry recipe
An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lambcurrywithbasmati_84339_16x9.jpg James Martin's easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk. Use cheaper neck fillets and slow cook them to perfection. 2 tbsp vegetable oil900g/2lb lamb neck fillet, cut into 3cm/1in cubes2 onions, roughly chopped3 garlic cloves, peeled and crushed2 green chillies, finely chopped1 tbsp grated fresh ginger1 tsp ground turmeric1½ tbsp garam masala1½ tbsp ground cumin1 tbsp mild Kashmiri chilli powder6 large tomatoes, roughly chopped400ml/14fl oz coconut milk600ml/1 pint chicken stock or lamb stock250g/9oz baby spinach leaves200g/7oz plain yoghurtsalt and freshly ground black peppersteamed basmati rice, to serve 2 tbsp vegetable oil 900g/2lb lamb neck fillet, cut into 3cm/1in cubes 2 onions, roughly chopped 3 garlic cloves, peeled and crushed 2 green chillies, finely chopped 1 tbsp grated fresh ginger 1 tsp ground turmeric 1½ tbsp garam masala 1½ tbsp ground cumin 1 tbsp mild Kashmiri chilli powder 6 large tomatoes, roughly chopped 400ml/14fl oz coconut milk 600ml/1 pint chicken stock or lamb stock 250g/9oz baby spinach leaves 200g/7oz plain yoghurt salt and freshly ground black pepper steamed basmati rice, to serve Method Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened.Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb. Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender. Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted.Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.Serve onto warmed plates with steamed basmati rice alongside. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside. Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened. Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened. Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb. Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb. Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender. Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender. Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted. Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted. Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well. Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well. Serve onto warmed plates with steamed basmati rice alongside. Serve onto warmed plates with steamed basmati rice alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lambcurrywithbasmati_84339",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb curry recipe",
"content": "An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lambcurrywithbasmati_84339_16x9.jpg James Martin's easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk. Use cheaper neck fillets and slow cook them to perfection. 2 tbsp vegetable oil900g/2lb lamb neck fillet, cut into 3cm/1in cubes2 onions, roughly chopped3 garlic cloves, peeled and crushed2 green chillies, finely chopped1 tbsp grated fresh ginger1 tsp ground turmeric1½ tbsp garam masala1½ tbsp ground cumin1 tbsp mild Kashmiri chilli powder6 large tomatoes, roughly chopped400ml/14fl oz coconut milk600ml/1 pint chicken stock or lamb stock250g/9oz baby spinach leaves200g/7oz plain yoghurtsalt and freshly ground black peppersteamed basmati rice, to serve 2 tbsp vegetable oil 900g/2lb lamb neck fillet, cut into 3cm/1in cubes 2 onions, roughly chopped 3 garlic cloves, peeled and crushed 2 green chillies, finely chopped 1 tbsp grated fresh ginger 1 tsp ground turmeric 1½ tbsp garam masala 1½ tbsp ground cumin 1 tbsp mild Kashmiri chilli powder 6 large tomatoes, roughly chopped 400ml/14fl oz coconut milk 600ml/1 pint chicken stock or lamb stock 250g/9oz baby spinach leaves 200g/7oz plain yoghurt salt and freshly ground black pepper steamed basmati rice, to serve Method Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened.Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb. Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender. Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted.Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.Serve onto warmed plates with steamed basmati rice alongside. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside. Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened. Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened. Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb. Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb. Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender. Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender. Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted. Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted. Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well. Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well. Serve onto warmed plates with steamed basmati rice alongside. Serve onto warmed plates with steamed basmati rice alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1adeb3bdbfd0cc00c57"
} | 0ded3837a13a0e93fb29989413932f1d200b026bea275c6423c3bf5a973489f2 | Spinach, pea and sun-dried tomato tagliatelle recipe
An average of 4.0 out of 5 stars from 4 ratings A quick and easy pasta recipe for busy weekday nights. 300g/10½oz tagliatelle75g/2¾oz broccoli, cut into small florets2 handfuls peas (fresh or frozen)2 tbsp olive oil2 garlic cloves, finely choppedhandful sun-dried tomatoes, roughly chopped200g/7oz low-fat crème fraîche, (optional)large handful fresh dill fronds, finely chopped50g/1¾oz baby spinachsea salt and freshly ground black pepper1 lemon, juice only, to serve2 tbsp dill oil, to serve (optional) 300g/10½oz tagliatelle 75g/2¾oz broccoli, cut into small florets 2 handfuls peas (fresh or frozen) 2 tbsp olive oil 2 garlic cloves, finely chopped handful sun-dried tomatoes, roughly chopped 200g/7oz low-fat crème fraîche, (optional) large handful fresh dill fronds, finely chopped 50g/1¾oz baby spinach sea salt and freshly ground black pepper 1 lemon, juice only, to serve 2 tbsp dill oil, to serve (optional) Method Bring a saucepan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Add the broccoli florets and peas for the last 3 minutes of the cooking time. Heat the oil in a large frying pan over a medium heat. Fry the garlic and sun-dried tomatoes for 1 minute. Stir in the peas and crème fraîche, if using, until hot through. Stir in the dill and season well with salt and pepper.Drain the pasta completely and tip back into the pan. Add the contents of the frying pan with the spinach. Toss until well coated.Divide between four warmed shallow bowls, squeeze over the lemon juice and drizzle with the dill oil, if using. Bring a saucepan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Add the broccoli florets and peas for the last 3 minutes of the cooking time. Bring a saucepan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Add the broccoli florets and peas for the last 3 minutes of the cooking time. Heat the oil in a large frying pan over a medium heat. Fry the garlic and sun-dried tomatoes for 1 minute. Stir in the peas and crème fraîche, if using, until hot through. Stir in the dill and season well with salt and pepper. Heat the oil in a large frying pan over a medium heat. Fry the garlic and sun-dried tomatoes for 1 minute. Stir in the peas and crème fraîche, if using, until hot through. Stir in the dill and season well with salt and pepper. Drain the pasta completely and tip back into the pan. Add the contents of the frying pan with the spinach. Toss until well coated. Drain the pasta completely and tip back into the pan. Add the contents of the frying pan with the spinach. Toss until well coated. Divide between four warmed shallow bowls, squeeze over the lemon juice and drizzle with the dill oil, if using. Divide between four warmed shallow bowls, squeeze over the lemon juice and drizzle with the dill oil, if using. Recipe tips To make this dairy-free, omit the crème fraîche and add a little more oil from the sun-dried tomatoes to help coat the pasta. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spinach_pea_and_dill_50154",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spinach, pea and sun-dried tomato tagliatelle recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings A quick and easy pasta recipe for busy weekday nights. 300g/10½oz tagliatelle75g/2¾oz broccoli, cut into small florets2 handfuls peas (fresh or frozen)2 tbsp olive oil2 garlic cloves, finely choppedhandful sun-dried tomatoes, roughly chopped200g/7oz low-fat crème fraîche, (optional)large handful fresh dill fronds, finely chopped50g/1¾oz baby spinachsea salt and freshly ground black pepper1 lemon, juice only, to serve2 tbsp dill oil, to serve (optional) 300g/10½oz tagliatelle 75g/2¾oz broccoli, cut into small florets 2 handfuls peas (fresh or frozen) 2 tbsp olive oil 2 garlic cloves, finely chopped handful sun-dried tomatoes, roughly chopped 200g/7oz low-fat crème fraîche, (optional) large handful fresh dill fronds, finely chopped 50g/1¾oz baby spinach sea salt and freshly ground black pepper 1 lemon, juice only, to serve 2 tbsp dill oil, to serve (optional) Method Bring a saucepan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Add the broccoli florets and peas for the last 3 minutes of the cooking time. Heat the oil in a large frying pan over a medium heat. Fry the garlic and sun-dried tomatoes for 1 minute. Stir in the peas and crème fraîche, if using, until hot through. Stir in the dill and season well with salt and pepper.Drain the pasta completely and tip back into the pan. Add the contents of the frying pan with the spinach. Toss until well coated.Divide between four warmed shallow bowls, squeeze over the lemon juice and drizzle with the dill oil, if using. Bring a saucepan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Add the broccoli florets and peas for the last 3 minutes of the cooking time. Bring a saucepan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Add the broccoli florets and peas for the last 3 minutes of the cooking time. Heat the oil in a large frying pan over a medium heat. Fry the garlic and sun-dried tomatoes for 1 minute. Stir in the peas and crème fraîche, if using, until hot through. Stir in the dill and season well with salt and pepper. Heat the oil in a large frying pan over a medium heat. Fry the garlic and sun-dried tomatoes for 1 minute. Stir in the peas and crème fraîche, if using, until hot through. Stir in the dill and season well with salt and pepper. Drain the pasta completely and tip back into the pan. Add the contents of the frying pan with the spinach. Toss until well coated. Drain the pasta completely and tip back into the pan. Add the contents of the frying pan with the spinach. Toss until well coated. Divide between four warmed shallow bowls, squeeze over the lemon juice and drizzle with the dill oil, if using. Divide between four warmed shallow bowls, squeeze over the lemon juice and drizzle with the dill oil, if using. Recipe tips To make this dairy-free, omit the crème fraîche and add a little more oil from the sun-dried tomatoes to help coat the pasta."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1aeeb3bdbfd0cc00c58"
} | e537db31682e9139f2c9c38f95f06ecd07048f43c79eb50b83da64f42d6a1aac | Roasted halibut with a prawn crust and dill sauce recipe
An average of 5.0 out of 5 stars from 3 ratings Halibut fillet is steamed and roasted in the oven for perfectly tender fish, served with a black pepper and dill sauce. 35g/1¼oz unsalted butter1 shallot, diced 3 garlic cloves, finely chopped150g/5½oz raw prawns, heads removed, shells removed, de-veined1 bunch fresh chives, chopped1 tsp cornflour 2 halibut fillet (300g/10½oz each)100ml/3½fl oz fish stock salt and freshly ground black pepper 35g/1¼oz unsalted butter 1 shallot, diced 3 garlic cloves, finely chopped 150g/5½oz raw prawns, heads removed, shells removed, de-veined 1 bunch fresh chives, chopped 1 tsp cornflour 2 halibut fillet (300g/10½oz each) 100ml/3½fl oz fish stock salt and freshly ground black pepper 300ml/10fl oz fish stock100ml/3½fl oz double cream 1 tsp freshly cracked black pepper 1 bunch fresh dill, chopped1 lemon, juice only pinch salt 300ml/10fl oz fish stock 100ml/3½fl oz double cream 1 tsp freshly cracked black pepper 1 bunch fresh dill, chopped 1 lemon, juice only pinch salt 50g/1¾oz toasted breadcrumbs 225g/8oz baby spinach, wilted 50g/1¾oz toasted breadcrumbs 225g/8oz baby spinach, wilted Method To make the halibut, preheat the oven to 200C/180C Fan/Gas 6.Place 10g/⅓oz of the butter into a saucepan over a medium-low heat then add the shallot and garlic. Sweat for 10 minutes until soft, then transfer to a bowl and allow to cool.Add the prawns to a food processor and blend to a paste. Transfer to a bowl and stir through the chives, cornflour and cooled shallots. Season with salt and pepper.Spread this mixture generously on top of the halibut fillet. Place this in a pan with the stock and remaining 25g/1oz butter, cover with a damp cartouche and bake for 10 minutes. Remove the fish and keep warm.To make the sauce, heat the fish stock in a saucepan and allow to reduce by half. Add the cream and bring back to the boil. Add the freshly cracked pepper and dill. Season with a pinch of salt and add some lemon juice. Sprinkle the halibut with the toasted breadcrumbs just before serving. Serve the sauce with the fish and wilted spinach. To make the halibut, preheat the oven to 200C/180C Fan/Gas 6. To make the halibut, preheat the oven to 200C/180C Fan/Gas 6. Place 10g/⅓oz of the butter into a saucepan over a medium-low heat then add the shallot and garlic. Sweat for 10 minutes until soft, then transfer to a bowl and allow to cool. Place 10g/⅓oz of the butter into a saucepan over a medium-low heat then add the shallot and garlic. Sweat for 10 minutes until soft, then transfer to a bowl and allow to cool. Add the prawns to a food processor and blend to a paste. Transfer to a bowl and stir through the chives, cornflour and cooled shallots. Season with salt and pepper. Add the prawns to a food processor and blend to a paste. Transfer to a bowl and stir through the chives, cornflour and cooled shallots. Season with salt and pepper. Spread this mixture generously on top of the halibut fillet. Place this in a pan with the stock and remaining 25g/1oz butter, cover with a damp cartouche and bake for 10 minutes. Remove the fish and keep warm. Spread this mixture generously on top of the halibut fillet. Place this in a pan with the stock and remaining 25g/1oz butter, cover with a damp cartouche and bake for 10 minutes. Remove the fish and keep warm. To make the sauce, heat the fish stock in a saucepan and allow to reduce by half. Add the cream and bring back to the boil. Add the freshly cracked pepper and dill. Season with a pinch of salt and add some lemon juice. To make the sauce, heat the fish stock in a saucepan and allow to reduce by half. Add the cream and bring back to the boil. Add the freshly cracked pepper and dill. Season with a pinch of salt and add some lemon juice. Sprinkle the halibut with the toasted breadcrumbs just before serving. Serve the sauce with the fish and wilted spinach. Sprinkle the halibut with the toasted breadcrumbs just before serving. Serve the sauce with the fish and wilted spinach. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/halibut_prawn_crust_22269",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted halibut with a prawn crust and dill sauce recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Halibut fillet is steamed and roasted in the oven for perfectly tender fish, served with a black pepper and dill sauce. 35g/1¼oz unsalted butter1 shallot, diced 3 garlic cloves, finely chopped150g/5½oz raw prawns, heads removed, shells removed, de-veined1 bunch fresh chives, chopped1 tsp cornflour 2 halibut fillet (300g/10½oz each)100ml/3½fl oz fish stock salt and freshly ground black pepper 35g/1¼oz unsalted butter 1 shallot, diced 3 garlic cloves, finely chopped 150g/5½oz raw prawns, heads removed, shells removed, de-veined 1 bunch fresh chives, chopped 1 tsp cornflour 2 halibut fillet (300g/10½oz each) 100ml/3½fl oz fish stock salt and freshly ground black pepper 300ml/10fl oz fish stock100ml/3½fl oz double cream 1 tsp freshly cracked black pepper 1 bunch fresh dill, chopped1 lemon, juice only pinch salt 300ml/10fl oz fish stock 100ml/3½fl oz double cream 1 tsp freshly cracked black pepper 1 bunch fresh dill, chopped 1 lemon, juice only pinch salt 50g/1¾oz toasted breadcrumbs 225g/8oz baby spinach, wilted 50g/1¾oz toasted breadcrumbs 225g/8oz baby spinach, wilted Method To make the halibut, preheat the oven to 200C/180C Fan/Gas 6.Place 10g/⅓oz of the butter into a saucepan over a medium-low heat then add the shallot and garlic. Sweat for 10 minutes until soft, then transfer to a bowl and allow to cool.Add the prawns to a food processor and blend to a paste. Transfer to a bowl and stir through the chives, cornflour and cooled shallots. Season with salt and pepper.Spread this mixture generously on top of the halibut fillet. Place this in a pan with the stock and remaining 25g/1oz butter, cover with a damp cartouche and bake for 10 minutes. Remove the fish and keep warm.To make the sauce, heat the fish stock in a saucepan and allow to reduce by half. Add the cream and bring back to the boil. Add the freshly cracked pepper and dill. Season with a pinch of salt and add some lemon juice. Sprinkle the halibut with the toasted breadcrumbs just before serving. Serve the sauce with the fish and wilted spinach. To make the halibut, preheat the oven to 200C/180C Fan/Gas 6. To make the halibut, preheat the oven to 200C/180C Fan/Gas 6. Place 10g/⅓oz of the butter into a saucepan over a medium-low heat then add the shallot and garlic. Sweat for 10 minutes until soft, then transfer to a bowl and allow to cool. Place 10g/⅓oz of the butter into a saucepan over a medium-low heat then add the shallot and garlic. Sweat for 10 minutes until soft, then transfer to a bowl and allow to cool. Add the prawns to a food processor and blend to a paste. Transfer to a bowl and stir through the chives, cornflour and cooled shallots. Season with salt and pepper. Add the prawns to a food processor and blend to a paste. Transfer to a bowl and stir through the chives, cornflour and cooled shallots. Season with salt and pepper. Spread this mixture generously on top of the halibut fillet. Place this in a pan with the stock and remaining 25g/1oz butter, cover with a damp cartouche and bake for 10 minutes. Remove the fish and keep warm. Spread this mixture generously on top of the halibut fillet. Place this in a pan with the stock and remaining 25g/1oz butter, cover with a damp cartouche and bake for 10 minutes. Remove the fish and keep warm. To make the sauce, heat the fish stock in a saucepan and allow to reduce by half. Add the cream and bring back to the boil. Add the freshly cracked pepper and dill. Season with a pinch of salt and add some lemon juice. To make the sauce, heat the fish stock in a saucepan and allow to reduce by half. Add the cream and bring back to the boil. Add the freshly cracked pepper and dill. Season with a pinch of salt and add some lemon juice. Sprinkle the halibut with the toasted breadcrumbs just before serving. Serve the sauce with the fish and wilted spinach. Sprinkle the halibut with the toasted breadcrumbs just before serving. Serve the sauce with the fish and wilted spinach."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1aeeb3bdbfd0cc00c59"
} | 697b97e1115801d64aaa88c44df64eb92116fc0ec618a9fea0d99a3eca62f364 | Halibut with Brazilian-style lime dressing recipe
An average of 5.0 out of 5 stars from 6 ratings A dressing made with ginger, garlic, cream, coconut milk and palm sugar brings buttery halibut to life in this delicious dish, served with purple-sprouting broccoli. 2 tbsp vegetable oil2 halibut fillets (250g/9oz each)40g/1½oz unsalted butter 2 tbsp vegetable oil 2 halibut fillets (250g/9oz each) 40g/1½oz unsalted butter 2 tbsp vegetable oil1 banana shallot, diced1 tsp fresh ginger, chopped 3 garlic cloves, finely chopped2 hot green chillies, chopped 100ml/3½fl oz double cream 100ml/3½fl oz coconut milk ½ tsp palm sugar 1 tsp cornflour 3–4 limes, juice only1 tbsp fresh chives, chopped 2 tbsp vegetable oil 1 banana shallot, diced 1 tsp fresh ginger, chopped 3 garlic cloves, finely chopped 2 hot green chillies, chopped 100ml/3½fl oz double cream 100ml/3½fl oz coconut milk ½ tsp palm sugar 1 tsp cornflour 3–4 limes, juice only 1 tbsp fresh chives, chopped 6 small spears purple-sprouting broccoli 6 small spears purple-sprouting broccoli Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the oil on the hob in an ovenproof pan. Add the halibut flesh side down and cook until coloured. Flip the fish over and then transfer to roast in the oven for 6–8 minutes. To make the Brazilian-style lime dressing, heat the vegetable oil in a pan and fry the shallots, ginger, garlic and chilli in the oil until softened, but not coloured. Add the cream and coconut milk. Meanwhile mix together the cornflour with a little water to form a paste. Bring the cream and coconut milk to a boil, add the palm sugar and stir in the cornflour mixture. Season with salt to taste and then add half the lime juice and the chives. To finish the fish, carefully remove from the oven, add the butter to the pan and once melted, baste by spooning the melted butter back over the fish. Pour over the remaining lime juice and rest for 2–3 minutes before serving. To serve, heat a frying pan and dry fry the broccoli, over high heat, for 5–6 minutes until toasted. Serve the halibut and Brazilian-style lime dressing with the toasted broccoli. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil on the hob in an ovenproof pan. Add the halibut flesh side down and cook until coloured. Flip the fish over and then transfer to roast in the oven for 6–8 minutes. Heat the oil on the hob in an ovenproof pan. Add the halibut flesh side down and cook until coloured. Flip the fish over and then transfer to roast in the oven for 6–8 minutes. To make the Brazilian-style lime dressing, heat the vegetable oil in a pan and fry the shallots, ginger, garlic and chilli in the oil until softened, but not coloured. Add the cream and coconut milk. Meanwhile mix together the cornflour with a little water to form a paste. Bring the cream and coconut milk to a boil, add the palm sugar and stir in the cornflour mixture. Season with salt to taste and then add half the lime juice and the chives. To make the Brazilian-style lime dressing, heat the vegetable oil in a pan and fry the shallots, ginger, garlic and chilli in the oil until softened, but not coloured. Add the cream and coconut milk. Meanwhile mix together the cornflour with a little water to form a paste. Bring the cream and coconut milk to a boil, add the palm sugar and stir in the cornflour mixture. Season with salt to taste and then add half the lime juice and the chives. To finish the fish, carefully remove from the oven, add the butter to the pan and once melted, baste by spooning the melted butter back over the fish. Pour over the remaining lime juice and rest for 2–3 minutes before serving. To finish the fish, carefully remove from the oven, add the butter to the pan and once melted, baste by spooning the melted butter back over the fish. Pour over the remaining lime juice and rest for 2–3 minutes before serving. To serve, heat a frying pan and dry fry the broccoli, over high heat, for 5–6 minutes until toasted. Serve the halibut and Brazilian-style lime dressing with the toasted broccoli. To serve, heat a frying pan and dry fry the broccoli, over high heat, for 5–6 minutes until toasted. Serve the halibut and Brazilian-style lime dressing with the toasted broccoli. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/halibut_brazilian-style_36295",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Halibut with Brazilian-style lime dressing recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings A dressing made with ginger, garlic, cream, coconut milk and palm sugar brings buttery halibut to life in this delicious dish, served with purple-sprouting broccoli. 2 tbsp vegetable oil2 halibut fillets (250g/9oz each)40g/1½oz unsalted butter 2 tbsp vegetable oil 2 halibut fillets (250g/9oz each) 40g/1½oz unsalted butter 2 tbsp vegetable oil1 banana shallot, diced1 tsp fresh ginger, chopped 3 garlic cloves, finely chopped2 hot green chillies, chopped 100ml/3½fl oz double cream 100ml/3½fl oz coconut milk ½ tsp palm sugar 1 tsp cornflour 3–4 limes, juice only1 tbsp fresh chives, chopped 2 tbsp vegetable oil 1 banana shallot, diced 1 tsp fresh ginger, chopped 3 garlic cloves, finely chopped 2 hot green chillies, chopped 100ml/3½fl oz double cream 100ml/3½fl oz coconut milk ½ tsp palm sugar 1 tsp cornflour 3–4 limes, juice only 1 tbsp fresh chives, chopped 6 small spears purple-sprouting broccoli 6 small spears purple-sprouting broccoli Method Preheat the oven to 220C/200C Fan/Gas 7.Heat the oil on the hob in an ovenproof pan. Add the halibut flesh side down and cook until coloured. Flip the fish over and then transfer to roast in the oven for 6–8 minutes. To make the Brazilian-style lime dressing, heat the vegetable oil in a pan and fry the shallots, ginger, garlic and chilli in the oil until softened, but not coloured. Add the cream and coconut milk. Meanwhile mix together the cornflour with a little water to form a paste. Bring the cream and coconut milk to a boil, add the palm sugar and stir in the cornflour mixture. Season with salt to taste and then add half the lime juice and the chives. To finish the fish, carefully remove from the oven, add the butter to the pan and once melted, baste by spooning the melted butter back over the fish. Pour over the remaining lime juice and rest for 2–3 minutes before serving. To serve, heat a frying pan and dry fry the broccoli, over high heat, for 5–6 minutes until toasted. Serve the halibut and Brazilian-style lime dressing with the toasted broccoli. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil on the hob in an ovenproof pan. Add the halibut flesh side down and cook until coloured. Flip the fish over and then transfer to roast in the oven for 6–8 minutes. Heat the oil on the hob in an ovenproof pan. Add the halibut flesh side down and cook until coloured. Flip the fish over and then transfer to roast in the oven for 6–8 minutes. To make the Brazilian-style lime dressing, heat the vegetable oil in a pan and fry the shallots, ginger, garlic and chilli in the oil until softened, but not coloured. Add the cream and coconut milk. Meanwhile mix together the cornflour with a little water to form a paste. Bring the cream and coconut milk to a boil, add the palm sugar and stir in the cornflour mixture. Season with salt to taste and then add half the lime juice and the chives. To make the Brazilian-style lime dressing, heat the vegetable oil in a pan and fry the shallots, ginger, garlic and chilli in the oil until softened, but not coloured. Add the cream and coconut milk. Meanwhile mix together the cornflour with a little water to form a paste. Bring the cream and coconut milk to a boil, add the palm sugar and stir in the cornflour mixture. Season with salt to taste and then add half the lime juice and the chives. To finish the fish, carefully remove from the oven, add the butter to the pan and once melted, baste by spooning the melted butter back over the fish. Pour over the remaining lime juice and rest for 2–3 minutes before serving. To finish the fish, carefully remove from the oven, add the butter to the pan and once melted, baste by spooning the melted butter back over the fish. Pour over the remaining lime juice and rest for 2–3 minutes before serving. To serve, heat a frying pan and dry fry the broccoli, over high heat, for 5–6 minutes until toasted. Serve the halibut and Brazilian-style lime dressing with the toasted broccoli. To serve, heat a frying pan and dry fry the broccoli, over high heat, for 5–6 minutes until toasted. Serve the halibut and Brazilian-style lime dressing with the toasted broccoli."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1aeeb3bdbfd0cc00c5a"
} | 4d9afe0676e966473007b52d12c6e9158b4a3059ec40c4447b519410b909aca9 | Roast halibut with a walnut and parsley relish recipe
An average of 5.0 out of 5 stars from 1 rating Delicious, meaty halibut goes perfectly with this punchy walnut and parsley relish. 2 tbsp olive oil2 x 300g/10½oz halibut steaks on the bone 4 fresh thyme sprigs 1 garlic clove, smashed 40g/1½oz unsalted butter1 lemon, juice only 2 tbsp olive oil 2 x 300g/10½oz halibut steaks on the bone 4 fresh thyme sprigs 1 garlic clove, smashed 40g/1½oz unsalted butter 1 lemon, juice only 15g/½oz fresh flatleaf parsley, chopped 1 lemon, zest and juice25–50ml/¾–2fl oz cider vinegar, to taste 1 banana shallot, peeled and diced 1 garlic clove, chopped 200g/7oz wet walnuts, toasted and chopped50g/1¾oz Parmesan, grated 2–4 tbsp olive oil salt and freshly ground black pepper 15g/½oz fresh flatleaf parsley, chopped 1 lemon, zest and juice 25–50ml/¾–2fl oz cider vinegar, to taste 1 banana shallot, peeled and diced 1 garlic clove, chopped 200g/7oz wet walnuts, toasted and chopped 50g/1¾oz Parmesan, grated 2–4 tbsp olive oil salt and freshly ground black pepper Method To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Heat a large frying pan and, once hot, add the olive oil. Place the fish in the pan and cook for 1–2 minutes on each side. Add the thyme and garlic and cook for 1 minute. Transfer the fish mixture to a roasting tin and roast in the oven for 8–10 minutes. Remove from the oven, add the butter to the top of the fish and, once melted, baste over the fish. Add a squeeze of lemon juice.To make the relish, place all the ingredients, except the oil, into a mortar and bash to a rough paste with a pestle. Loosen with the oil. Season with salt and pepper and serve with the fish. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Heat a large frying pan and, once hot, add the olive oil. Place the fish in the pan and cook for 1–2 minutes on each side. Add the thyme and garlic and cook for 1 minute. Transfer the fish mixture to a roasting tin and roast in the oven for 8–10 minutes. Remove from the oven, add the butter to the top of the fish and, once melted, baste over the fish. Add a squeeze of lemon juice. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Heat a large frying pan and, once hot, add the olive oil. Place the fish in the pan and cook for 1–2 minutes on each side. Add the thyme and garlic and cook for 1 minute. Transfer the fish mixture to a roasting tin and roast in the oven for 8–10 minutes. Remove from the oven, add the butter to the top of the fish and, once melted, baste over the fish. Add a squeeze of lemon juice. To make the relish, place all the ingredients, except the oil, into a mortar and bash to a rough paste with a pestle. Loosen with the oil. Season with salt and pepper and serve with the fish. To make the relish, place all the ingredients, except the oil, into a mortar and bash to a rough paste with a pestle. Loosen with the oil. Season with salt and pepper and serve with the fish. Recipe tips Wet walnuts have a very short season, but they're available online. Alternatively a good greengrocer might be able to source them for you, or you can use dried instead. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_halibut_with_a_41523",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast halibut with a walnut and parsley relish recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Delicious, meaty halibut goes perfectly with this punchy walnut and parsley relish. 2 tbsp olive oil2 x 300g/10½oz halibut steaks on the bone 4 fresh thyme sprigs 1 garlic clove, smashed 40g/1½oz unsalted butter1 lemon, juice only 2 tbsp olive oil 2 x 300g/10½oz halibut steaks on the bone 4 fresh thyme sprigs 1 garlic clove, smashed 40g/1½oz unsalted butter 1 lemon, juice only 15g/½oz fresh flatleaf parsley, chopped 1 lemon, zest and juice25–50ml/¾–2fl oz cider vinegar, to taste 1 banana shallot, peeled and diced 1 garlic clove, chopped 200g/7oz wet walnuts, toasted and chopped50g/1¾oz Parmesan, grated 2–4 tbsp olive oil salt and freshly ground black pepper 15g/½oz fresh flatleaf parsley, chopped 1 lemon, zest and juice 25–50ml/¾–2fl oz cider vinegar, to taste 1 banana shallot, peeled and diced 1 garlic clove, chopped 200g/7oz wet walnuts, toasted and chopped 50g/1¾oz Parmesan, grated 2–4 tbsp olive oil salt and freshly ground black pepper Method To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Heat a large frying pan and, once hot, add the olive oil. Place the fish in the pan and cook for 1–2 minutes on each side. Add the thyme and garlic and cook for 1 minute. Transfer the fish mixture to a roasting tin and roast in the oven for 8–10 minutes. Remove from the oven, add the butter to the top of the fish and, once melted, baste over the fish. Add a squeeze of lemon juice.To make the relish, place all the ingredients, except the oil, into a mortar and bash to a rough paste with a pestle. Loosen with the oil. Season with salt and pepper and serve with the fish. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Heat a large frying pan and, once hot, add the olive oil. Place the fish in the pan and cook for 1–2 minutes on each side. Add the thyme and garlic and cook for 1 minute. Transfer the fish mixture to a roasting tin and roast in the oven for 8–10 minutes. Remove from the oven, add the butter to the top of the fish and, once melted, baste over the fish. Add a squeeze of lemon juice. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Heat a large frying pan and, once hot, add the olive oil. Place the fish in the pan and cook for 1–2 minutes on each side. Add the thyme and garlic and cook for 1 minute. Transfer the fish mixture to a roasting tin and roast in the oven for 8–10 minutes. Remove from the oven, add the butter to the top of the fish and, once melted, baste over the fish. Add a squeeze of lemon juice. To make the relish, place all the ingredients, except the oil, into a mortar and bash to a rough paste with a pestle. Loosen with the oil. Season with salt and pepper and serve with the fish. To make the relish, place all the ingredients, except the oil, into a mortar and bash to a rough paste with a pestle. Loosen with the oil. Season with salt and pepper and serve with the fish. Recipe tips Wet walnuts have a very short season, but they're available online. Alternatively a good greengrocer might be able to source them for you, or you can use dried instead."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1aeeb3bdbfd0cc00c5b"
} | 13623e0854b4bb7a70e39276e1316ccde7e1a09dcf9d0a6cd9f3b42cdab7e720 | Herb crusted halibut with leeks and whipped brie recipe
An average of 5.0 out of 5 stars from 2 ratings Matt Tebbutt takes halibut to the next level with a vibrant herb crust, sweet leeks and tangy whipped brie. 40g/1½oz Parmesan, grated80g/3oz fine breadcrumbs 60g/2¼oz unsalted butter, softened25g/1oz mixed fresh parsley, tarragon and dill 40g/1½oz Parmesan, grated 80g/3oz fine breadcrumbs 60g/2¼oz unsalted butter, softened 25g/1oz mixed fresh parsley, tarragon and dill 2 x 200g/7oz halibut fillets, off the bone, skin removed1 tbsp Dijon mustard 2 tbsp olive oil400ml/14fl oz fish stock. 2 x 200g/7oz halibut fillets, off the bone, skin removed 1 tbsp Dijon mustard 2 tbsp olive oil 400ml/14fl oz fish stock. 25g/1oz butter 2 leeks, thinly sliced 2 tbsp finely chopped chivessalt and freshly ground black pepper 25g/1oz butter 2 leeks, thinly sliced 2 tbsp finely chopped chives salt and freshly ground black pepper 1 whole soft brie (approx. 200g/7oz), crusts removed and broken into pieces1-2 tbsp mascarpone 1 tsp white truffle oil1 tbsp fresh black truffle, grated salt and freshly ground black pepper 1 whole soft brie (approx. 200g/7oz), crusts removed and broken into pieces 1-2 tbsp mascarpone 1 tsp white truffle oil 1 tbsp fresh black truffle, grated salt and freshly ground black pepper 100g/3½oz Parmesan, grated 100g/3½oz Parmesan, grated Method Preheat the oven to 200C/180C Fan/Gas 6 and cut 2 pieces of greaseproof paper to the size of the halibut fillets.To make the herb crust, blend the ingredients together in a food processor and spread onto greaseproof paper pieces. Coat the top of each halibut fillet with the Dijon mustard, then top with the herb crust and remove the paper. Place the fish, herb-side up in an ovenproof sauté pan, add the oil and stock and bring to the boil. Place the pan in the oven for 8–10 minutes to cook through. To make the leeks, heat the butter in a frying pan over a medium-low heat and gently fry the leeks for around 10 minutes, add the chives and season with salt and pepper. Keep warm. To make the whipped brie, place the brie pieces in a stand mixer and beat until smooth. Add the mascarpone and truffle oil and mix again. Season with salt and pepper. To make the Parmesan tuiles, place the grated cheese in 2 circle or rectangle shapes on a lined baking tray. Bake in the oven for 5 minutes, then remove from the oven. When cool enough to handle, bend around something like a wooden spoon to create a curved shape.To serve, divide the whipped brie between 2 plates, add the leeks, grate over some fresh black truffle and top with the halibut and a Parmesan tuile. Preheat the oven to 200C/180C Fan/Gas 6 and cut 2 pieces of greaseproof paper to the size of the halibut fillets. Preheat the oven to 200C/180C Fan/Gas 6 and cut 2 pieces of greaseproof paper to the size of the halibut fillets. To make the herb crust, blend the ingredients together in a food processor and spread onto greaseproof paper pieces. To make the herb crust, blend the ingredients together in a food processor and spread onto greaseproof paper pieces. Coat the top of each halibut fillet with the Dijon mustard, then top with the herb crust and remove the paper. Coat the top of each halibut fillet with the Dijon mustard, then top with the herb crust and remove the paper. Place the fish, herb-side up in an ovenproof sauté pan, add the oil and stock and bring to the boil. Place the pan in the oven for 8–10 minutes to cook through. Place the fish, herb-side up in an ovenproof sauté pan, add the oil and stock and bring to the boil. Place the pan in the oven for 8–10 minutes to cook through. To make the leeks, heat the butter in a frying pan over a medium-low heat and gently fry the leeks for around 10 minutes, add the chives and season with salt and pepper. Keep warm. To make the leeks, heat the butter in a frying pan over a medium-low heat and gently fry the leeks for around 10 minutes, add the chives and season with salt and pepper. Keep warm. To make the whipped brie, place the brie pieces in a stand mixer and beat until smooth. Add the mascarpone and truffle oil and mix again. Season with salt and pepper. To make the whipped brie, place the brie pieces in a stand mixer and beat until smooth. Add the mascarpone and truffle oil and mix again. Season with salt and pepper. To make the Parmesan tuiles, place the grated cheese in 2 circle or rectangle shapes on a lined baking tray. Bake in the oven for 5 minutes, then remove from the oven. When cool enough to handle, bend around something like a wooden spoon to create a curved shape. To make the Parmesan tuiles, place the grated cheese in 2 circle or rectangle shapes on a lined baking tray. Bake in the oven for 5 minutes, then remove from the oven. When cool enough to handle, bend around something like a wooden spoon to create a curved shape. To serve, divide the whipped brie between 2 plates, add the leeks, grate over some fresh black truffle and top with the halibut and a Parmesan tuile. To serve, divide the whipped brie between 2 plates, add the leeks, grate over some fresh black truffle and top with the halibut and a Parmesan tuile. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/herb_crusted_halibut_00344",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Herb crusted halibut with leeks and whipped brie recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Matt Tebbutt takes halibut to the next level with a vibrant herb crust, sweet leeks and tangy whipped brie. 40g/1½oz Parmesan, grated80g/3oz fine breadcrumbs 60g/2¼oz unsalted butter, softened25g/1oz mixed fresh parsley, tarragon and dill 40g/1½oz Parmesan, grated 80g/3oz fine breadcrumbs 60g/2¼oz unsalted butter, softened 25g/1oz mixed fresh parsley, tarragon and dill 2 x 200g/7oz halibut fillets, off the bone, skin removed1 tbsp Dijon mustard 2 tbsp olive oil400ml/14fl oz fish stock. 2 x 200g/7oz halibut fillets, off the bone, skin removed 1 tbsp Dijon mustard 2 tbsp olive oil 400ml/14fl oz fish stock. 25g/1oz butter 2 leeks, thinly sliced 2 tbsp finely chopped chivessalt and freshly ground black pepper 25g/1oz butter 2 leeks, thinly sliced 2 tbsp finely chopped chives salt and freshly ground black pepper 1 whole soft brie (approx. 200g/7oz), crusts removed and broken into pieces1-2 tbsp mascarpone 1 tsp white truffle oil1 tbsp fresh black truffle, grated salt and freshly ground black pepper 1 whole soft brie (approx. 200g/7oz), crusts removed and broken into pieces 1-2 tbsp mascarpone 1 tsp white truffle oil 1 tbsp fresh black truffle, grated salt and freshly ground black pepper 100g/3½oz Parmesan, grated 100g/3½oz Parmesan, grated Method Preheat the oven to 200C/180C Fan/Gas 6 and cut 2 pieces of greaseproof paper to the size of the halibut fillets.To make the herb crust, blend the ingredients together in a food processor and spread onto greaseproof paper pieces. Coat the top of each halibut fillet with the Dijon mustard, then top with the herb crust and remove the paper. Place the fish, herb-side up in an ovenproof sauté pan, add the oil and stock and bring to the boil. Place the pan in the oven for 8–10 minutes to cook through. To make the leeks, heat the butter in a frying pan over a medium-low heat and gently fry the leeks for around 10 minutes, add the chives and season with salt and pepper. Keep warm. To make the whipped brie, place the brie pieces in a stand mixer and beat until smooth. Add the mascarpone and truffle oil and mix again. Season with salt and pepper. To make the Parmesan tuiles, place the grated cheese in 2 circle or rectangle shapes on a lined baking tray. Bake in the oven for 5 minutes, then remove from the oven. When cool enough to handle, bend around something like a wooden spoon to create a curved shape.To serve, divide the whipped brie between 2 plates, add the leeks, grate over some fresh black truffle and top with the halibut and a Parmesan tuile. Preheat the oven to 200C/180C Fan/Gas 6 and cut 2 pieces of greaseproof paper to the size of the halibut fillets. Preheat the oven to 200C/180C Fan/Gas 6 and cut 2 pieces of greaseproof paper to the size of the halibut fillets. To make the herb crust, blend the ingredients together in a food processor and spread onto greaseproof paper pieces. To make the herb crust, blend the ingredients together in a food processor and spread onto greaseproof paper pieces. Coat the top of each halibut fillet with the Dijon mustard, then top with the herb crust and remove the paper. Coat the top of each halibut fillet with the Dijon mustard, then top with the herb crust and remove the paper. Place the fish, herb-side up in an ovenproof sauté pan, add the oil and stock and bring to the boil. Place the pan in the oven for 8–10 minutes to cook through. Place the fish, herb-side up in an ovenproof sauté pan, add the oil and stock and bring to the boil. Place the pan in the oven for 8–10 minutes to cook through. To make the leeks, heat the butter in a frying pan over a medium-low heat and gently fry the leeks for around 10 minutes, add the chives and season with salt and pepper. Keep warm. To make the leeks, heat the butter in a frying pan over a medium-low heat and gently fry the leeks for around 10 minutes, add the chives and season with salt and pepper. Keep warm. To make the whipped brie, place the brie pieces in a stand mixer and beat until smooth. Add the mascarpone and truffle oil and mix again. Season with salt and pepper. To make the whipped brie, place the brie pieces in a stand mixer and beat until smooth. Add the mascarpone and truffle oil and mix again. Season with salt and pepper. To make the Parmesan tuiles, place the grated cheese in 2 circle or rectangle shapes on a lined baking tray. Bake in the oven for 5 minutes, then remove from the oven. When cool enough to handle, bend around something like a wooden spoon to create a curved shape. To make the Parmesan tuiles, place the grated cheese in 2 circle or rectangle shapes on a lined baking tray. Bake in the oven for 5 minutes, then remove from the oven. When cool enough to handle, bend around something like a wooden spoon to create a curved shape. To serve, divide the whipped brie between 2 plates, add the leeks, grate over some fresh black truffle and top with the halibut and a Parmesan tuile. To serve, divide the whipped brie between 2 plates, add the leeks, grate over some fresh black truffle and top with the halibut and a Parmesan tuile."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1aeeb3bdbfd0cc00c5c"
} | 6d72a9fe2d41f509269f37859155ea2e4116240f95bfbfef4e77a75f31d63a6d | Braised halibut with maltaise sauce and asparagus recipe
An average of 4.8 out of 5 stars from 4 ratings Braising halibut gives it a softer, moister texture than roasting or grilling. It is served here with a citrusy maltaise sauce and fresh asparagus. 2 halibut fillets, each about 175g/6oz 1 garlic clove, finely sliced1 shallot finely sliced4 tbsp dry sherry100ml/3½fl oz fish stock200g/7oz butter4 free-range egg yolks2 oranges, 1 peeled and julienned and 1 juice only1 lemon, juice only, to taste6 green asparagus, trimmed and peeled6 white asparagus, trimmed and peeledsalt and freshly ground black pepper2 tbsp edible flowers, such as borage, garlic or chive, to garnish 2 halibut fillets, each about 175g/6oz 1 garlic clove, finely sliced 1 shallot finely sliced 4 tbsp dry sherry 100ml/3½fl oz fish stock 200g/7oz butter 4 free-range egg yolks 2 oranges, 1 peeled and julienned and 1 juice only 1 lemon, juice only, to taste 6 green asparagus, trimmed and peeled 6 white asparagus, trimmed and peeled salt and freshly ground black pepper 2 tbsp edible flowers, such as borage, garlic or chive, to garnish Method Preheat the oven to 180C/160C Fan/Gas 4. Put the halibut fillets in a casserole dish with the garlic, shallot, sherry and stock and place over a medium heat. Season with the salt and pepper and bring to the boil. Baste the fish and transfer to the oven for 5–10 minutes, depending on the thickness of the fish. Remove from the oven and baste again. Melt the butter in a small saucepan over a low heat. Whisk the yolks with the orange juice in a double boiler or bain-marie. Season with salt and pepper and cook until thickened. Whisk in the melted butter and add lemon juice to taste. Blanch the asparagus in a saucepan of salted water for 2–3 minutes. Arrange the asparagus in crown shapes on two warmed plates. Pour some maltaise sauce into the centres of each crown and then place the fish on top. Garnish with the orange julienne and flowers and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the halibut fillets in a casserole dish with the garlic, shallot, sherry and stock and place over a medium heat. Season with the salt and pepper and bring to the boil. Baste the fish and transfer to the oven for 5–10 minutes, depending on the thickness of the fish. Remove from the oven and baste again. Put the halibut fillets in a casserole dish with the garlic, shallot, sherry and stock and place over a medium heat. Season with the salt and pepper and bring to the boil. Baste the fish and transfer to the oven for 5–10 minutes, depending on the thickness of the fish. Remove from the oven and baste again. Melt the butter in a small saucepan over a low heat. Whisk the yolks with the orange juice in a double boiler or bain-marie. Season with salt and pepper and cook until thickened. Whisk in the melted butter and add lemon juice to taste. Melt the butter in a small saucepan over a low heat. Whisk the yolks with the orange juice in a double boiler or bain-marie. Season with salt and pepper and cook until thickened. Whisk in the melted butter and add lemon juice to taste. Blanch the asparagus in a saucepan of salted water for 2–3 minutes. Blanch the asparagus in a saucepan of salted water for 2–3 minutes. Arrange the asparagus in crown shapes on two warmed plates. Pour some maltaise sauce into the centres of each crown and then place the fish on top. Garnish with the orange julienne and flowers and serve. Arrange the asparagus in crown shapes on two warmed plates. Pour some maltaise sauce into the centres of each crown and then place the fish on top. Garnish with the orange julienne and flowers and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/braised_halibut_with_46984",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Braised halibut with maltaise sauce and asparagus recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Braising halibut gives it a softer, moister texture than roasting or grilling. It is served here with a citrusy maltaise sauce and fresh asparagus. 2 halibut fillets, each about 175g/6oz 1 garlic clove, finely sliced1 shallot finely sliced4 tbsp dry sherry100ml/3½fl oz fish stock200g/7oz butter4 free-range egg yolks2 oranges, 1 peeled and julienned and 1 juice only1 lemon, juice only, to taste6 green asparagus, trimmed and peeled6 white asparagus, trimmed and peeledsalt and freshly ground black pepper2 tbsp edible flowers, such as borage, garlic or chive, to garnish 2 halibut fillets, each about 175g/6oz 1 garlic clove, finely sliced 1 shallot finely sliced 4 tbsp dry sherry 100ml/3½fl oz fish stock 200g/7oz butter 4 free-range egg yolks 2 oranges, 1 peeled and julienned and 1 juice only 1 lemon, juice only, to taste 6 green asparagus, trimmed and peeled 6 white asparagus, trimmed and peeled salt and freshly ground black pepper 2 tbsp edible flowers, such as borage, garlic or chive, to garnish Method Preheat the oven to 180C/160C Fan/Gas 4. Put the halibut fillets in a casserole dish with the garlic, shallot, sherry and stock and place over a medium heat. Season with the salt and pepper and bring to the boil. Baste the fish and transfer to the oven for 5–10 minutes, depending on the thickness of the fish. Remove from the oven and baste again. Melt the butter in a small saucepan over a low heat. Whisk the yolks with the orange juice in a double boiler or bain-marie. Season with salt and pepper and cook until thickened. Whisk in the melted butter and add lemon juice to taste. Blanch the asparagus in a saucepan of salted water for 2–3 minutes. Arrange the asparagus in crown shapes on two warmed plates. Pour some maltaise sauce into the centres of each crown and then place the fish on top. Garnish with the orange julienne and flowers and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the halibut fillets in a casserole dish with the garlic, shallot, sherry and stock and place over a medium heat. Season with the salt and pepper and bring to the boil. Baste the fish and transfer to the oven for 5–10 minutes, depending on the thickness of the fish. Remove from the oven and baste again. Put the halibut fillets in a casserole dish with the garlic, shallot, sherry and stock and place over a medium heat. Season with the salt and pepper and bring to the boil. Baste the fish and transfer to the oven for 5–10 minutes, depending on the thickness of the fish. Remove from the oven and baste again. Melt the butter in a small saucepan over a low heat. Whisk the yolks with the orange juice in a double boiler or bain-marie. Season with salt and pepper and cook until thickened. Whisk in the melted butter and add lemon juice to taste. Melt the butter in a small saucepan over a low heat. Whisk the yolks with the orange juice in a double boiler or bain-marie. Season with salt and pepper and cook until thickened. Whisk in the melted butter and add lemon juice to taste. Blanch the asparagus in a saucepan of salted water for 2–3 minutes. Blanch the asparagus in a saucepan of salted water for 2–3 minutes. Arrange the asparagus in crown shapes on two warmed plates. Pour some maltaise sauce into the centres of each crown and then place the fish on top. Garnish with the orange julienne and flowers and serve. Arrange the asparagus in crown shapes on two warmed plates. Pour some maltaise sauce into the centres of each crown and then place the fish on top. Garnish with the orange julienne and flowers and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1afeb3bdbfd0cc00c5d"
} | 8e8ce74a0f8865586950f5834ca5a973d4bb887f30d4009613eb03b9b0f7964c | Halibut with samphire and barbecued new potatoes recipe
An average of 1.0 out of 5 stars from 1 rating A decadent dish to impress your guests with. 2 x 250g/9oz boneless halibut fillets500g/1lb 2oz unsalted butter250g/9oz samphire 2 x 250g/9oz boneless halibut fillets 500g/1lb 2oz unsalted butter 250g/9oz samphire 500g/1lb 2oz new potatoes, peeled and halved2 lavender sprigs 12 wet garlic cloves, peeledolive oilknob of buttersea salt and freshly ground black pepper 500g/1lb 2oz new potatoes, peeled and halved 2 lavender sprigs 12 wet garlic cloves, peeled olive oil knob of butter sea salt and freshly ground black pepper 200g/7oz salted butter1 large shallot, peeled, finely sliced1 medium carrot, peeled, finely sliced6 button mushrooms, sliced200ml/7fl oz champagne300ml/10fl oz white fish stock300ml/10fl oz double cream1 tbsp Sevruga caviarsea salt and freshly ground black pepper 200g/7oz salted butter 1 large shallot, peeled, finely sliced 1 medium carrot, peeled, finely sliced 6 button mushrooms, sliced 200ml/7fl oz champagne 300ml/10fl oz white fish stock 300ml/10fl oz double cream 1 tbsp Sevruga caviar sea salt and freshly ground black pepper Method For the halibut, heat a frying pan until hot, add the butter and heat until it turns a nut-brown colour. When the beurre noisette reaches 50C, lower the halibut into the butter and poach for 5 minutes.Preheat the barbecue. Oil a double layer of kitchen foil and put the potatoes in the centre of the foil with the lavender and the garlic. Season with salt and pepper and seal the potatoes in a parcel by crimping the long edges together and folding the edges in to create a solid seal. Cook on the barbecue for 30-40 minutes. Blanch the samphire in boiling water for 30 seconds. Drain and stir through a knob of butter.Melt a knob of butter in a large saucepan. Add the shallot and carrot and cook for 1–2 minutes. Add the mushrooms and cook for a further 2 minutes.Add the champagne and reduce by half. Add the stock and bubble away until the volume has reduced by half. Add the cream and reduce again. Stir through the caviar and check the seasoningServe the halibut with the samphire and the barbecued new potatoes with the champagne caviar sauce poured over. For the halibut, heat a frying pan until hot, add the butter and heat until it turns a nut-brown colour. When the beurre noisette reaches 50C, lower the halibut into the butter and poach for 5 minutes. For the halibut, heat a frying pan until hot, add the butter and heat until it turns a nut-brown colour. When the beurre noisette reaches 50C, lower the halibut into the butter and poach for 5 minutes. Preheat the barbecue. Oil a double layer of kitchen foil and put the potatoes in the centre of the foil with the lavender and the garlic. Season with salt and pepper and seal the potatoes in a parcel by crimping the long edges together and folding the edges in to create a solid seal. Cook on the barbecue for 30-40 minutes. Preheat the barbecue. Oil a double layer of kitchen foil and put the potatoes in the centre of the foil with the lavender and the garlic. Season with salt and pepper and seal the potatoes in a parcel by crimping the long edges together and folding the edges in to create a solid seal. Cook on the barbecue for 30-40 minutes. Blanch the samphire in boiling water for 30 seconds. Drain and stir through a knob of butter. Blanch the samphire in boiling water for 30 seconds. Drain and stir through a knob of butter. Melt a knob of butter in a large saucepan. Add the shallot and carrot and cook for 1–2 minutes. Add the mushrooms and cook for a further 2 minutes. Melt a knob of butter in a large saucepan. Add the shallot and carrot and cook for 1–2 minutes. Add the mushrooms and cook for a further 2 minutes. Add the champagne and reduce by half. Add the stock and bubble away until the volume has reduced by half. Add the cream and reduce again. Stir through the caviar and check the seasoning Add the champagne and reduce by half. Add the stock and bubble away until the volume has reduced by half. Add the cream and reduce again. Stir through the caviar and check the seasoning Serve the halibut with the samphire and the barbecued new potatoes with the champagne caviar sauce poured over. Serve the halibut with the samphire and the barbecued new potatoes with the champagne caviar sauce poured over. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/halibut_with_samphire_26810",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Halibut with samphire and barbecued new potatoes recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating A decadent dish to impress your guests with. 2 x 250g/9oz boneless halibut fillets500g/1lb 2oz unsalted butter250g/9oz samphire 2 x 250g/9oz boneless halibut fillets 500g/1lb 2oz unsalted butter 250g/9oz samphire 500g/1lb 2oz new potatoes, peeled and halved2 lavender sprigs 12 wet garlic cloves, peeledolive oilknob of buttersea salt and freshly ground black pepper 500g/1lb 2oz new potatoes, peeled and halved 2 lavender sprigs 12 wet garlic cloves, peeled olive oil knob of butter sea salt and freshly ground black pepper 200g/7oz salted butter1 large shallot, peeled, finely sliced1 medium carrot, peeled, finely sliced6 button mushrooms, sliced200ml/7fl oz champagne300ml/10fl oz white fish stock300ml/10fl oz double cream1 tbsp Sevruga caviarsea salt and freshly ground black pepper 200g/7oz salted butter 1 large shallot, peeled, finely sliced 1 medium carrot, peeled, finely sliced 6 button mushrooms, sliced 200ml/7fl oz champagne 300ml/10fl oz white fish stock 300ml/10fl oz double cream 1 tbsp Sevruga caviar sea salt and freshly ground black pepper Method For the halibut, heat a frying pan until hot, add the butter and heat until it turns a nut-brown colour. When the beurre noisette reaches 50C, lower the halibut into the butter and poach for 5 minutes.Preheat the barbecue. Oil a double layer of kitchen foil and put the potatoes in the centre of the foil with the lavender and the garlic. Season with salt and pepper and seal the potatoes in a parcel by crimping the long edges together and folding the edges in to create a solid seal. Cook on the barbecue for 30-40 minutes. Blanch the samphire in boiling water for 30 seconds. Drain and stir through a knob of butter.Melt a knob of butter in a large saucepan. Add the shallot and carrot and cook for 1–2 minutes. Add the mushrooms and cook for a further 2 minutes.Add the champagne and reduce by half. Add the stock and bubble away until the volume has reduced by half. Add the cream and reduce again. Stir through the caviar and check the seasoningServe the halibut with the samphire and the barbecued new potatoes with the champagne caviar sauce poured over. For the halibut, heat a frying pan until hot, add the butter and heat until it turns a nut-brown colour. When the beurre noisette reaches 50C, lower the halibut into the butter and poach for 5 minutes. For the halibut, heat a frying pan until hot, add the butter and heat until it turns a nut-brown colour. When the beurre noisette reaches 50C, lower the halibut into the butter and poach for 5 minutes. Preheat the barbecue. Oil a double layer of kitchen foil and put the potatoes in the centre of the foil with the lavender and the garlic. Season with salt and pepper and seal the potatoes in a parcel by crimping the long edges together and folding the edges in to create a solid seal. Cook on the barbecue for 30-40 minutes. Preheat the barbecue. Oil a double layer of kitchen foil and put the potatoes in the centre of the foil with the lavender and the garlic. Season with salt and pepper and seal the potatoes in a parcel by crimping the long edges together and folding the edges in to create a solid seal. Cook on the barbecue for 30-40 minutes. Blanch the samphire in boiling water for 30 seconds. Drain and stir through a knob of butter. Blanch the samphire in boiling water for 30 seconds. Drain and stir through a knob of butter. Melt a knob of butter in a large saucepan. Add the shallot and carrot and cook for 1–2 minutes. Add the mushrooms and cook for a further 2 minutes. Melt a knob of butter in a large saucepan. Add the shallot and carrot and cook for 1–2 minutes. Add the mushrooms and cook for a further 2 minutes. Add the champagne and reduce by half. Add the stock and bubble away until the volume has reduced by half. Add the cream and reduce again. Stir through the caviar and check the seasoning Add the champagne and reduce by half. Add the stock and bubble away until the volume has reduced by half. Add the cream and reduce again. Stir through the caviar and check the seasoning Serve the halibut with the samphire and the barbecued new potatoes with the champagne caviar sauce poured over. Serve the halibut with the samphire and the barbecued new potatoes with the champagne caviar sauce poured over."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1afeb3bdbfd0cc00c5e"
} | e870b7297afad5d518503049484bc46351570cfd2c020b8c08d47aba0f619dac | Halibut with a mushroom and saffron sauce recipe
An average of 4.8 out of 5 stars from 4 ratings This quick and easy fish supper can be served with freshly steamed green vegetables or boiled new potatoes. 2 tbsp olive oil2 x 250g/9oz halibut fillets, skin on150g/5½oz fresh mixed wild mushrooms, roughly chopped20g/¾oz dried porcini mushrooms, soaked in boiling water for 10 minutes250ml/9fl oz beef stock50g/1¾oz unsalted butter1 fresh thyme sprig2 garlic cloves, minced1 pinch saffron, infused in 1 tbsp of boiling water for 5 minutes½ lemon, juice only1 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 2 tbsp olive oil 2 x 250g/9oz halibut fillets, skin on 150g/5½oz fresh mixed wild mushrooms, roughly chopped 20g/¾oz dried porcini mushrooms, soaked in boiling water for 10 minutes 250ml/9fl oz beef stock 50g/1¾oz unsalted butter 1 fresh thyme sprig 2 garlic cloves, minced 1 pinch saffron, infused in 1 tbsp of boiling water for 5 minutes ½ lemon, juice only 1 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 5.Heat the oil in a frying pan over a medium-high heat and sear the fish, flesh-side down, until coloured. Turn the fish over and add the fresh mushrooms and dried mushrooms, as well as the liquor from the dried mushrooms. Add 125ml/4fl oz of stock, as well as the thyme and butter. Allow the butter to melt, the cook in the oven for 6–8 minutes or until the fish is cooked through.Remove the fish from the pan and keep warm. Add the garlic, saffron and the rest of the stock to the pan and reduce to a thick, glossy sauce. Taste the sauce, season with salt and pepper and add the lemon juice to taste. Add the parsley, spoon the sauce over the fish and serve. Preheat the oven to 200C/180C Fan/Gas 5. Preheat the oven to 200C/180C Fan/Gas 5. Heat the oil in a frying pan over a medium-high heat and sear the fish, flesh-side down, until coloured. Turn the fish over and add the fresh mushrooms and dried mushrooms, as well as the liquor from the dried mushrooms. Add 125ml/4fl oz of stock, as well as the thyme and butter. Allow the butter to melt, the cook in the oven for 6–8 minutes or until the fish is cooked through. Heat the oil in a frying pan over a medium-high heat and sear the fish, flesh-side down, until coloured. Turn the fish over and add the fresh mushrooms and dried mushrooms, as well as the liquor from the dried mushrooms. Add 125ml/4fl oz of stock, as well as the thyme and butter. Allow the butter to melt, the cook in the oven for 6–8 minutes or until the fish is cooked through. Remove the fish from the pan and keep warm. Add the garlic, saffron and the rest of the stock to the pan and reduce to a thick, glossy sauce. Remove the fish from the pan and keep warm. Add the garlic, saffron and the rest of the stock to the pan and reduce to a thick, glossy sauce. Taste the sauce, season with salt and pepper and add the lemon juice to taste. Add the parsley, spoon the sauce over the fish and serve. Taste the sauce, season with salt and pepper and add the lemon juice to taste. Add the parsley, spoon the sauce over the fish and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/halibut_with_a_mushroom_49379",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Halibut with a mushroom and saffron sauce recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings This quick and easy fish supper can be served with freshly steamed green vegetables or boiled new potatoes. 2 tbsp olive oil2 x 250g/9oz halibut fillets, skin on150g/5½oz fresh mixed wild mushrooms, roughly chopped20g/¾oz dried porcini mushrooms, soaked in boiling water for 10 minutes250ml/9fl oz beef stock50g/1¾oz unsalted butter1 fresh thyme sprig2 garlic cloves, minced1 pinch saffron, infused in 1 tbsp of boiling water for 5 minutes½ lemon, juice only1 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 2 tbsp olive oil 2 x 250g/9oz halibut fillets, skin on 150g/5½oz fresh mixed wild mushrooms, roughly chopped 20g/¾oz dried porcini mushrooms, soaked in boiling water for 10 minutes 250ml/9fl oz beef stock 50g/1¾oz unsalted butter 1 fresh thyme sprig 2 garlic cloves, minced 1 pinch saffron, infused in 1 tbsp of boiling water for 5 minutes ½ lemon, juice only 1 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 5.Heat the oil in a frying pan over a medium-high heat and sear the fish, flesh-side down, until coloured. Turn the fish over and add the fresh mushrooms and dried mushrooms, as well as the liquor from the dried mushrooms. Add 125ml/4fl oz of stock, as well as the thyme and butter. Allow the butter to melt, the cook in the oven for 6–8 minutes or until the fish is cooked through.Remove the fish from the pan and keep warm. Add the garlic, saffron and the rest of the stock to the pan and reduce to a thick, glossy sauce. Taste the sauce, season with salt and pepper and add the lemon juice to taste. Add the parsley, spoon the sauce over the fish and serve. Preheat the oven to 200C/180C Fan/Gas 5. Preheat the oven to 200C/180C Fan/Gas 5. Heat the oil in a frying pan over a medium-high heat and sear the fish, flesh-side down, until coloured. Turn the fish over and add the fresh mushrooms and dried mushrooms, as well as the liquor from the dried mushrooms. Add 125ml/4fl oz of stock, as well as the thyme and butter. Allow the butter to melt, the cook in the oven for 6–8 minutes or until the fish is cooked through. Heat the oil in a frying pan over a medium-high heat and sear the fish, flesh-side down, until coloured. Turn the fish over and add the fresh mushrooms and dried mushrooms, as well as the liquor from the dried mushrooms. Add 125ml/4fl oz of stock, as well as the thyme and butter. Allow the butter to melt, the cook in the oven for 6–8 minutes or until the fish is cooked through. Remove the fish from the pan and keep warm. Add the garlic, saffron and the rest of the stock to the pan and reduce to a thick, glossy sauce. Remove the fish from the pan and keep warm. Add the garlic, saffron and the rest of the stock to the pan and reduce to a thick, glossy sauce. Taste the sauce, season with salt and pepper and add the lemon juice to taste. Add the parsley, spoon the sauce over the fish and serve. Taste the sauce, season with salt and pepper and add the lemon juice to taste. Add the parsley, spoon the sauce over the fish and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1afeb3bdbfd0cc00c5f"
} | 3b10b32f120435d952dd3265af1092c7ba92c1d66626c3a7f66047c9d1a08346 | Butter-roasted halibut with white asparagus recipe
An average of 5.0 out of 5 stars from 7 ratings This gorgeous pan-roasted halibut is perfect if you're planning a special dinner for 2. 250g/9oz unsalted butter 2 banana shallots, peeled and finely chopped 1 garlic cloves, finely chopped250ml/9fl oz brown chicken stock 250g/9oz unsalted butter 2 banana shallots, peeled and finely chopped 1 garlic cloves, finely chopped 250ml/9fl oz brown chicken stock 2 x 150g/5½oz halibut fillets, skin removed10g/⅓oz kosher salt2 tbsp rapeseed oil40g/1½oz unsalted butterrock salt 2 x 150g/5½oz halibut fillets, skin removed 10g/⅓oz kosher salt 2 tbsp rapeseed oil 40g/1½oz unsalted butter rock salt 125g/4½oz unsalted butter2 sprigs lemon verbena (or mint)2 white asparagus spears, peeled and cut in half lengthways1 yellow courgette, sliced into ribbons on a mandolin 125g/4½oz unsalted butter 2 sprigs lemon verbena (or mint) 2 white asparagus spears, peeled and cut in half lengthways 1 yellow courgette, sliced into ribbons on a mandolin 50g/1¾oz rock samphire 1 tbsp fennel fronds6 cornflowers 1 tbsp small lemon verbena leaves50ml/2fl oz wild garlic oil (or good quality olive oil/cold-pressed rapeseed oil) 50g/1¾oz rock samphire 1 tbsp fennel fronds 6 cornflowers 1 tbsp small lemon verbena leaves 50ml/2fl oz wild garlic oil (or good quality olive oil/cold-pressed rapeseed oil) Method To make the butter sauce, heat a little of the butter in a saucepan and sweat the shallots and garlic for 5 minutes. Pour in the stock, then add the butter a cube at a time, whisking constantly to emulsify the two. Keep going until all of the butter is incorporated and the sauce is smooth.To make the halibut, lightly salt the halibut fillet with the kosher salt. Heat the oil in a small nonstick frying pan until smoking hot and place the fish in the pan, presentation side down. When the fish is golden, add the butter to the pan and foam the butter until it turns golden brown, then flip the fish over and baste in the butter for approximately 1 minute. Remove the fish from the pan and leave to rest.To make the garnish, you'll need to make a butter emulsion. Bring 250ml/9fl oz of water to the boil in a small saucepan and add the butter. Blend with a hand blender until the mixture is emulsified. Add the lemon verbena and leave to infuse for a couple of minutes.Cook the white asparagus in the emulsion for 2–3 minutes until tender, then blowtorch the cut sides until lightly charred. Cut the asparagus on the diagonal and reserve until ready to plate. Dip the courgette ribbons briefly in the emulsion, then remove and set aside until ready to plate.To serve, place the fish of the right-hand side of the plate and season with some rock salt. Start to build up the garnish on the other side of the plate, interlacing the waves of the courgette ribbons with the white asparagus to create height and colour contrast. Finish off with fresh herbs and flowers. Pour the sauce over the garnish and then finish with the wild garlic oil. Serve immediately. To make the butter sauce, heat a little of the butter in a saucepan and sweat the shallots and garlic for 5 minutes. Pour in the stock, then add the butter a cube at a time, whisking constantly to emulsify the two. Keep going until all of the butter is incorporated and the sauce is smooth. To make the butter sauce, heat a little of the butter in a saucepan and sweat the shallots and garlic for 5 minutes. Pour in the stock, then add the butter a cube at a time, whisking constantly to emulsify the two. Keep going until all of the butter is incorporated and the sauce is smooth. To make the halibut, lightly salt the halibut fillet with the kosher salt. Heat the oil in a small nonstick frying pan until smoking hot and place the fish in the pan, presentation side down. When the fish is golden, add the butter to the pan and foam the butter until it turns golden brown, then flip the fish over and baste in the butter for approximately 1 minute. Remove the fish from the pan and leave to rest. To make the halibut, lightly salt the halibut fillet with the kosher salt. Heat the oil in a small nonstick frying pan until smoking hot and place the fish in the pan, presentation side down. When the fish is golden, add the butter to the pan and foam the butter until it turns golden brown, then flip the fish over and baste in the butter for approximately 1 minute. Remove the fish from the pan and leave to rest. To make the garnish, you'll need to make a butter emulsion. Bring 250ml/9fl oz of water to the boil in a small saucepan and add the butter. Blend with a hand blender until the mixture is emulsified. Add the lemon verbena and leave to infuse for a couple of minutes. To make the garnish, you'll need to make a butter emulsion. Bring 250ml/9fl oz of water to the boil in a small saucepan and add the butter. Blend with a hand blender until the mixture is emulsified. Add the lemon verbena and leave to infuse for a couple of minutes. Cook the white asparagus in the emulsion for 2–3 minutes until tender, then blowtorch the cut sides until lightly charred. Cut the asparagus on the diagonal and reserve until ready to plate. Cook the white asparagus in the emulsion for 2–3 minutes until tender, then blowtorch the cut sides until lightly charred. Cut the asparagus on the diagonal and reserve until ready to plate. Dip the courgette ribbons briefly in the emulsion, then remove and set aside until ready to plate. Dip the courgette ribbons briefly in the emulsion, then remove and set aside until ready to plate. To serve, place the fish of the right-hand side of the plate and season with some rock salt. Start to build up the garnish on the other side of the plate, interlacing the waves of the courgette ribbons with the white asparagus to create height and colour contrast. Finish off with fresh herbs and flowers. Pour the sauce over the garnish and then finish with the wild garlic oil. Serve immediately. To serve, place the fish of the right-hand side of the plate and season with some rock salt. Start to build up the garnish on the other side of the plate, interlacing the waves of the courgette ribbons with the white asparagus to create height and colour contrast. Finish off with fresh herbs and flowers. Pour the sauce over the garnish and then finish with the wild garlic oil. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/butter-roasted_halibut_97937",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Butter-roasted halibut with white asparagus recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings This gorgeous pan-roasted halibut is perfect if you're planning a special dinner for 2. 250g/9oz unsalted butter 2 banana shallots, peeled and finely chopped 1 garlic cloves, finely chopped250ml/9fl oz brown chicken stock 250g/9oz unsalted butter 2 banana shallots, peeled and finely chopped 1 garlic cloves, finely chopped 250ml/9fl oz brown chicken stock 2 x 150g/5½oz halibut fillets, skin removed10g/⅓oz kosher salt2 tbsp rapeseed oil40g/1½oz unsalted butterrock salt 2 x 150g/5½oz halibut fillets, skin removed 10g/⅓oz kosher salt 2 tbsp rapeseed oil 40g/1½oz unsalted butter rock salt 125g/4½oz unsalted butter2 sprigs lemon verbena (or mint)2 white asparagus spears, peeled and cut in half lengthways1 yellow courgette, sliced into ribbons on a mandolin 125g/4½oz unsalted butter 2 sprigs lemon verbena (or mint) 2 white asparagus spears, peeled and cut in half lengthways 1 yellow courgette, sliced into ribbons on a mandolin 50g/1¾oz rock samphire 1 tbsp fennel fronds6 cornflowers 1 tbsp small lemon verbena leaves50ml/2fl oz wild garlic oil (or good quality olive oil/cold-pressed rapeseed oil) 50g/1¾oz rock samphire 1 tbsp fennel fronds 6 cornflowers 1 tbsp small lemon verbena leaves 50ml/2fl oz wild garlic oil (or good quality olive oil/cold-pressed rapeseed oil) Method To make the butter sauce, heat a little of the butter in a saucepan and sweat the shallots and garlic for 5 minutes. Pour in the stock, then add the butter a cube at a time, whisking constantly to emulsify the two. Keep going until all of the butter is incorporated and the sauce is smooth.To make the halibut, lightly salt the halibut fillet with the kosher salt. Heat the oil in a small nonstick frying pan until smoking hot and place the fish in the pan, presentation side down. When the fish is golden, add the butter to the pan and foam the butter until it turns golden brown, then flip the fish over and baste in the butter for approximately 1 minute. Remove the fish from the pan and leave to rest.To make the garnish, you'll need to make a butter emulsion. Bring 250ml/9fl oz of water to the boil in a small saucepan and add the butter. Blend with a hand blender until the mixture is emulsified. Add the lemon verbena and leave to infuse for a couple of minutes.Cook the white asparagus in the emulsion for 2–3 minutes until tender, then blowtorch the cut sides until lightly charred. Cut the asparagus on the diagonal and reserve until ready to plate. Dip the courgette ribbons briefly in the emulsion, then remove and set aside until ready to plate.To serve, place the fish of the right-hand side of the plate and season with some rock salt. Start to build up the garnish on the other side of the plate, interlacing the waves of the courgette ribbons with the white asparagus to create height and colour contrast. Finish off with fresh herbs and flowers. Pour the sauce over the garnish and then finish with the wild garlic oil. Serve immediately. To make the butter sauce, heat a little of the butter in a saucepan and sweat the shallots and garlic for 5 minutes. Pour in the stock, then add the butter a cube at a time, whisking constantly to emulsify the two. Keep going until all of the butter is incorporated and the sauce is smooth. To make the butter sauce, heat a little of the butter in a saucepan and sweat the shallots and garlic for 5 minutes. Pour in the stock, then add the butter a cube at a time, whisking constantly to emulsify the two. Keep going until all of the butter is incorporated and the sauce is smooth. To make the halibut, lightly salt the halibut fillet with the kosher salt. Heat the oil in a small nonstick frying pan until smoking hot and place the fish in the pan, presentation side down. When the fish is golden, add the butter to the pan and foam the butter until it turns golden brown, then flip the fish over and baste in the butter for approximately 1 minute. Remove the fish from the pan and leave to rest. To make the halibut, lightly salt the halibut fillet with the kosher salt. Heat the oil in a small nonstick frying pan until smoking hot and place the fish in the pan, presentation side down. When the fish is golden, add the butter to the pan and foam the butter until it turns golden brown, then flip the fish over and baste in the butter for approximately 1 minute. Remove the fish from the pan and leave to rest. To make the garnish, you'll need to make a butter emulsion. Bring 250ml/9fl oz of water to the boil in a small saucepan and add the butter. Blend with a hand blender until the mixture is emulsified. Add the lemon verbena and leave to infuse for a couple of minutes. To make the garnish, you'll need to make a butter emulsion. Bring 250ml/9fl oz of water to the boil in a small saucepan and add the butter. Blend with a hand blender until the mixture is emulsified. Add the lemon verbena and leave to infuse for a couple of minutes. Cook the white asparagus in the emulsion for 2–3 minutes until tender, then blowtorch the cut sides until lightly charred. Cut the asparagus on the diagonal and reserve until ready to plate. Cook the white asparagus in the emulsion for 2–3 minutes until tender, then blowtorch the cut sides until lightly charred. Cut the asparagus on the diagonal and reserve until ready to plate. Dip the courgette ribbons briefly in the emulsion, then remove and set aside until ready to plate. Dip the courgette ribbons briefly in the emulsion, then remove and set aside until ready to plate. To serve, place the fish of the right-hand side of the plate and season with some rock salt. Start to build up the garnish on the other side of the plate, interlacing the waves of the courgette ribbons with the white asparagus to create height and colour contrast. Finish off with fresh herbs and flowers. Pour the sauce over the garnish and then finish with the wild garlic oil. Serve immediately. To serve, place the fish of the right-hand side of the plate and season with some rock salt. Start to build up the garnish on the other side of the plate, interlacing the waves of the courgette ribbons with the white asparagus to create height and colour contrast. Finish off with fresh herbs and flowers. Pour the sauce over the garnish and then finish with the wild garlic oil. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1afeb3bdbfd0cc00c60"
} | 7af265bdd60ccd520a3a70254a6cd4b09128bb04887db8f6f102bc47134f5bab | Roasted halibut with asparagus and a caper and butter sauce recipe
An average of 4.5 out of 5 stars from 6 ratings Halibut is a delicious, firm-textured flat fish. Take care not to overcook it as it will dry out and spoil the texture. 160g/5¾oz unsalted butter2 x 150-200g/5½-7oz halibut steaks (on the bone)1 shallot, finely chopped2 tbsp baby capers1 blood orange, juice only2 tbsp fresh parsley, finely chopped1 bunch asparagus 160g/5¾oz unsalted butter 2 x 150-200g/5½-7oz halibut steaks (on the bone) 1 shallot, finely chopped 2 tbsp baby capers 1 blood orange, juice only 2 tbsp fresh parsley, finely chopped 1 bunch asparagus Method Preheat the oven to 220C/425F/Gas 7.Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and transfer to the oven for 6-8 minutes, or until cooked through. Heat another frying pan and add the remaining butter. When the butter is foaming, add the shallots and cook for a few minutes until softened.Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat.In the meantime, blanch the asparagus in a pan of boiling water until tender.To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and transfer to the oven for 6-8 minutes, or until cooked through. Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and transfer to the oven for 6-8 minutes, or until cooked through. Heat another frying pan and add the remaining butter. When the butter is foaming, add the shallots and cook for a few minutes until softened. Heat another frying pan and add the remaining butter. When the butter is foaming, add the shallots and cook for a few minutes until softened. Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat. Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat. In the meantime, blanch the asparagus in a pan of boiling water until tender. In the meantime, blanch the asparagus in a pan of boiling water until tender. To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate. To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roasted_halibut_with_86761",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roasted halibut with asparagus and a caper and butter sauce recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings Halibut is a delicious, firm-textured flat fish. Take care not to overcook it as it will dry out and spoil the texture. 160g/5¾oz unsalted butter2 x 150-200g/5½-7oz halibut steaks (on the bone)1 shallot, finely chopped2 tbsp baby capers1 blood orange, juice only2 tbsp fresh parsley, finely chopped1 bunch asparagus 160g/5¾oz unsalted butter 2 x 150-200g/5½-7oz halibut steaks (on the bone) 1 shallot, finely chopped 2 tbsp baby capers 1 blood orange, juice only 2 tbsp fresh parsley, finely chopped 1 bunch asparagus Method Preheat the oven to 220C/425F/Gas 7.Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and transfer to the oven for 6-8 minutes, or until cooked through. Heat another frying pan and add the remaining butter. When the butter is foaming, add the shallots and cook for a few minutes until softened.Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat.In the meantime, blanch the asparagus in a pan of boiling water until tender.To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and transfer to the oven for 6-8 minutes, or until cooked through. Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and transfer to the oven for 6-8 minutes, or until cooked through. Heat another frying pan and add the remaining butter. When the butter is foaming, add the shallots and cook for a few minutes until softened. Heat another frying pan and add the remaining butter. When the butter is foaming, add the shallots and cook for a few minutes until softened. Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat. Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat. In the meantime, blanch the asparagus in a pan of boiling water until tender. In the meantime, blanch the asparagus in a pan of boiling water until tender. To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate. To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1afeb3bdbfd0cc00c61"
} | 7ee39c1fb21a3cf593e28fda3bb0e3520d4612304e3afb7d3f101bbd0a2eaf0c | Seared halibut with spinach in a soy dressing recipe
An average of 4.5 out of 5 stars from 2 ratings This quick and easy midweek dinner pairs beautiful meaty halibut with a simple side of soy and sesame spinach. 100g/3½oz baby leaf spinach 4 tbsp soy sauce2 tsp sesame oil4 tbsp mirin 1 tbsp lemon juice (or yuzu juice), to taste 100g/3½oz baby leaf spinach 4 tbsp soy sauce 2 tsp sesame oil 4 tbsp mirin 1 tbsp lemon juice (or yuzu juice), to taste 500g/1lb 2oz boneless halibut fillet, cut into 2.5mm/⅒in slicesolive oil, for brushing1 tbsp toasted sesame seeds, to garnish1 tbsp bonito flakes, to garnishsalt 500g/1lb 2oz boneless halibut fillet, cut into 2.5mm/⅒in slices olive oil, for brushing 1 tbsp toasted sesame seeds, to garnish 1 tbsp bonito flakes, to garnish salt Method For the spinach, bring a saucepan of water to the boil. Add the spinach and blanch briefly for 30 seconds until just wilted. Drain thoroughly and transfer to a bowl. Mix the soy sauce, sesame oil, mirin and lemon juice together in a small bowl, pour into the bowl with the spinach and toss to combine. Set aside. To make the halibut, season the halibut slices with salt and brush with a little olive oil. Place a non-stick frying pan over a high heat until smoking hot and lay the fish slices in the pan. Cook on one side for 1 minute until lightly coloured, then turn the slices over and remove the pan from the heat. Allow the halibut to cook for another minute, then remove.Transfer the fish to warm serving plates. Add the spinach, and scatter over the sesame seeds and bonito flakes. Serve immediately. For the spinach, bring a saucepan of water to the boil. Add the spinach and blanch briefly for 30 seconds until just wilted. Drain thoroughly and transfer to a bowl. Mix the soy sauce, sesame oil, mirin and lemon juice together in a small bowl, pour into the bowl with the spinach and toss to combine. Set aside. For the spinach, bring a saucepan of water to the boil. Add the spinach and blanch briefly for 30 seconds until just wilted. Drain thoroughly and transfer to a bowl. Mix the soy sauce, sesame oil, mirin and lemon juice together in a small bowl, pour into the bowl with the spinach and toss to combine. Set aside. To make the halibut, season the halibut slices with salt and brush with a little olive oil. Place a non-stick frying pan over a high heat until smoking hot and lay the fish slices in the pan. Cook on one side for 1 minute until lightly coloured, then turn the slices over and remove the pan from the heat. Allow the halibut to cook for another minute, then remove. To make the halibut, season the halibut slices with salt and brush with a little olive oil. Place a non-stick frying pan over a high heat until smoking hot and lay the fish slices in the pan. Cook on one side for 1 minute until lightly coloured, then turn the slices over and remove the pan from the heat. Allow the halibut to cook for another minute, then remove. Transfer the fish to warm serving plates. Add the spinach, and scatter over the sesame seeds and bonito flakes. Serve immediately. Transfer the fish to warm serving plates. Add the spinach, and scatter over the sesame seeds and bonito flakes. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/seared_halibut_with_02806",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seared halibut with spinach in a soy dressing recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This quick and easy midweek dinner pairs beautiful meaty halibut with a simple side of soy and sesame spinach. 100g/3½oz baby leaf spinach 4 tbsp soy sauce2 tsp sesame oil4 tbsp mirin 1 tbsp lemon juice (or yuzu juice), to taste 100g/3½oz baby leaf spinach 4 tbsp soy sauce 2 tsp sesame oil 4 tbsp mirin 1 tbsp lemon juice (or yuzu juice), to taste 500g/1lb 2oz boneless halibut fillet, cut into 2.5mm/⅒in slicesolive oil, for brushing1 tbsp toasted sesame seeds, to garnish1 tbsp bonito flakes, to garnishsalt 500g/1lb 2oz boneless halibut fillet, cut into 2.5mm/⅒in slices olive oil, for brushing 1 tbsp toasted sesame seeds, to garnish 1 tbsp bonito flakes, to garnish salt Method For the spinach, bring a saucepan of water to the boil. Add the spinach and blanch briefly for 30 seconds until just wilted. Drain thoroughly and transfer to a bowl. Mix the soy sauce, sesame oil, mirin and lemon juice together in a small bowl, pour into the bowl with the spinach and toss to combine. Set aside. To make the halibut, season the halibut slices with salt and brush with a little olive oil. Place a non-stick frying pan over a high heat until smoking hot and lay the fish slices in the pan. Cook on one side for 1 minute until lightly coloured, then turn the slices over and remove the pan from the heat. Allow the halibut to cook for another minute, then remove.Transfer the fish to warm serving plates. Add the spinach, and scatter over the sesame seeds and bonito flakes. Serve immediately. For the spinach, bring a saucepan of water to the boil. Add the spinach and blanch briefly for 30 seconds until just wilted. Drain thoroughly and transfer to a bowl. Mix the soy sauce, sesame oil, mirin and lemon juice together in a small bowl, pour into the bowl with the spinach and toss to combine. Set aside. For the spinach, bring a saucepan of water to the boil. Add the spinach and blanch briefly for 30 seconds until just wilted. Drain thoroughly and transfer to a bowl. Mix the soy sauce, sesame oil, mirin and lemon juice together in a small bowl, pour into the bowl with the spinach and toss to combine. Set aside. To make the halibut, season the halibut slices with salt and brush with a little olive oil. Place a non-stick frying pan over a high heat until smoking hot and lay the fish slices in the pan. Cook on one side for 1 minute until lightly coloured, then turn the slices over and remove the pan from the heat. Allow the halibut to cook for another minute, then remove. To make the halibut, season the halibut slices with salt and brush with a little olive oil. Place a non-stick frying pan over a high heat until smoking hot and lay the fish slices in the pan. Cook on one side for 1 minute until lightly coloured, then turn the slices over and remove the pan from the heat. Allow the halibut to cook for another minute, then remove. Transfer the fish to warm serving plates. Add the spinach, and scatter over the sesame seeds and bonito flakes. Serve immediately. Transfer the fish to warm serving plates. Add the spinach, and scatter over the sesame seeds and bonito flakes. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b0eb3bdbfd0cc00c62"
} | 2c86731cfb312cbc9f84b85ae7b271e935c17bf8344aed3923aa82a09929eace | Parmesan-crusted halibut, sag aloo and lime emulsion recipe
For the parmesan-crusted halibut, in a bowl, mix together the parmesan, curry powder, garam masala, turmeric and salt until well combined.Dredge one side of each cube of halibut in the parmesan mixture until thickly coated. Heat a heavy, non-stick frying pan over a low to medium heat. When the pan is warm, add the halibut cubes, parmesan-coated sides down, and dry fry for 4-5 minutes, or until the parmesan crusts are crisp and golden-brown.Season the halibut cubes, to taste, with salt, then turn them over and remove the pan from the heat. (NB: The residual heat from the pan will cook the other sides of the halibut cubes.) For the lime emulsion, immediately add all of the lime emulsion ingredients to the pan containing the halibut cubes and set aside for 2-3 minutes.Meanwhile, for the sag aloo, heat the oil in a large frying pan over a high heat. Add the shallot and garlic and cook for 2-3 minutes, or until softened.Add the spices and continue to fry for 1-2 minutes, or until fragrant. Add the cooked new potatoes and continue to cook for a further minute, or until warmed through. Remove the pan from the heat and add the baby spinach. Stir well until the spinach has wilted, then season, to taste, with salt.To serve, divide the sag aloo equally among each of four serving plates. Place four cubes of parmesan-crusted halibut on top of each portion of sag aloo. Transfer the lime emulsion mixture from the pan to a bowl and whisk until well combined, then drizzle it over the halibut cubes and around the edge of the plates. Garnish with the coriander cress. For the parmesan-crusted halibut, in a bowl, mix together the parmesan, curry powder, garam masala, turmeric and salt until well combined. For the parmesan-crusted halibut, in a bowl, mix together the parmesan, curry powder, garam masala, turmeric and salt until well combined. Dredge one side of each cube of halibut in the parmesan mixture until thickly coated. Dredge one side of each cube of halibut in the parmesan mixture until thickly coated. Heat a heavy, non-stick frying pan over a low to medium heat. When the pan is warm, add the halibut cubes, parmesan-coated sides down, and dry fry for 4-5 minutes, or until the parmesan crusts are crisp and golden-brown. Heat a heavy, non-stick frying pan over a low to medium heat. When the pan is warm, add the halibut cubes, parmesan-coated sides down, and dry fry for 4-5 minutes, or until the parmesan crusts are crisp and golden-brown. Season the halibut cubes, to taste, with salt, then turn them over and remove the pan from the heat. (NB: The residual heat from the pan will cook the other sides of the halibut cubes.) Season the halibut cubes, to taste, with salt, then turn them over and remove the pan from the heat. (NB: The residual heat from the pan will cook the other sides of the halibut cubes.) For the lime emulsion, immediately add all of the lime emulsion ingredients to the pan containing the halibut cubes and set aside for 2-3 minutes. For the lime emulsion, immediately add all of the lime emulsion ingredients to the pan containing the halibut cubes and set aside for 2-3 minutes. Meanwhile, for the sag aloo, heat the oil in a large frying pan over a high heat. Add the shallot and garlic and cook for 2-3 minutes, or until softened. Meanwhile, for the sag aloo, heat the oil in a large frying pan over a high heat. Add the shallot and garlic and cook for 2-3 minutes, or until softened. Add the spices and continue to fry for 1-2 minutes, or until fragrant. Add the spices and continue to fry for 1-2 minutes, or until fragrant. Add the cooked new potatoes and continue to cook for a further minute, or until warmed through. Add the cooked new potatoes and continue to cook for a further minute, or until warmed through. Remove the pan from the heat and add the baby spinach. Stir well until the spinach has wilted, then season, to taste, with salt. Remove the pan from the heat and add the baby spinach. Stir well until the spinach has wilted, then season, to taste, with salt. To serve, divide the sag aloo equally among each of four serving plates. Place four cubes of parmesan-crusted halibut on top of each portion of sag aloo. Transfer the lime emulsion mixture from the pan to a bowl and whisk until well combined, then drizzle it over the halibut cubes and around the edge of the plates. Garnish with the coriander cress. To serve, divide the sag aloo equally among each of four serving plates. Place four cubes of parmesan-crusted halibut on top of each portion of sag aloo. Transfer the lime emulsion mixture from the pan to a bowl and whisk until well combined, then drizzle it over the halibut cubes and around the edge of the plates. Garnish with the coriander cress. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/parmesancrustedhalib_91767",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Parmesan-crusted halibut, sag aloo and lime emulsion recipe",
"content": "For the parmesan-crusted halibut, in a bowl, mix together the parmesan, curry powder, garam masala, turmeric and salt until well combined.Dredge one side of each cube of halibut in the parmesan mixture until thickly coated. Heat a heavy, non-stick frying pan over a low to medium heat. When the pan is warm, add the halibut cubes, parmesan-coated sides down, and dry fry for 4-5 minutes, or until the parmesan crusts are crisp and golden-brown.Season the halibut cubes, to taste, with salt, then turn them over and remove the pan from the heat. (NB: The residual heat from the pan will cook the other sides of the halibut cubes.) For the lime emulsion, immediately add all of the lime emulsion ingredients to the pan containing the halibut cubes and set aside for 2-3 minutes.Meanwhile, for the sag aloo, heat the oil in a large frying pan over a high heat. Add the shallot and garlic and cook for 2-3 minutes, or until softened.Add the spices and continue to fry for 1-2 minutes, or until fragrant. Add the cooked new potatoes and continue to cook for a further minute, or until warmed through. Remove the pan from the heat and add the baby spinach. Stir well until the spinach has wilted, then season, to taste, with salt.To serve, divide the sag aloo equally among each of four serving plates. Place four cubes of parmesan-crusted halibut on top of each portion of sag aloo. Transfer the lime emulsion mixture from the pan to a bowl and whisk until well combined, then drizzle it over the halibut cubes and around the edge of the plates. Garnish with the coriander cress. For the parmesan-crusted halibut, in a bowl, mix together the parmesan, curry powder, garam masala, turmeric and salt until well combined. For the parmesan-crusted halibut, in a bowl, mix together the parmesan, curry powder, garam masala, turmeric and salt until well combined. Dredge one side of each cube of halibut in the parmesan mixture until thickly coated. Dredge one side of each cube of halibut in the parmesan mixture until thickly coated. Heat a heavy, non-stick frying pan over a low to medium heat. When the pan is warm, add the halibut cubes, parmesan-coated sides down, and dry fry for 4-5 minutes, or until the parmesan crusts are crisp and golden-brown. Heat a heavy, non-stick frying pan over a low to medium heat. When the pan is warm, add the halibut cubes, parmesan-coated sides down, and dry fry for 4-5 minutes, or until the parmesan crusts are crisp and golden-brown. Season the halibut cubes, to taste, with salt, then turn them over and remove the pan from the heat. (NB: The residual heat from the pan will cook the other sides of the halibut cubes.) Season the halibut cubes, to taste, with salt, then turn them over and remove the pan from the heat. (NB: The residual heat from the pan will cook the other sides of the halibut cubes.) For the lime emulsion, immediately add all of the lime emulsion ingredients to the pan containing the halibut cubes and set aside for 2-3 minutes. For the lime emulsion, immediately add all of the lime emulsion ingredients to the pan containing the halibut cubes and set aside for 2-3 minutes. Meanwhile, for the sag aloo, heat the oil in a large frying pan over a high heat. Add the shallot and garlic and cook for 2-3 minutes, or until softened. Meanwhile, for the sag aloo, heat the oil in a large frying pan over a high heat. Add the shallot and garlic and cook for 2-3 minutes, or until softened. Add the spices and continue to fry for 1-2 minutes, or until fragrant. Add the spices and continue to fry for 1-2 minutes, or until fragrant. Add the cooked new potatoes and continue to cook for a further minute, or until warmed through. Add the cooked new potatoes and continue to cook for a further minute, or until warmed through. Remove the pan from the heat and add the baby spinach. Stir well until the spinach has wilted, then season, to taste, with salt. Remove the pan from the heat and add the baby spinach. Stir well until the spinach has wilted, then season, to taste, with salt. To serve, divide the sag aloo equally among each of four serving plates. Place four cubes of parmesan-crusted halibut on top of each portion of sag aloo. Transfer the lime emulsion mixture from the pan to a bowl and whisk until well combined, then drizzle it over the halibut cubes and around the edge of the plates. Garnish with the coriander cress. To serve, divide the sag aloo equally among each of four serving plates. Place four cubes of parmesan-crusted halibut on top of each portion of sag aloo. Transfer the lime emulsion mixture from the pan to a bowl and whisk until well combined, then drizzle it over the halibut cubes and around the edge of the plates. Garnish with the coriander cress."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b0eb3bdbfd0cc00c63"
} | bb99d91b302ecb428006426f30b73b85a7ea786840503fe1a22a8d4ffd216cbb | Quick pan-fried halibut recipe
An average of 5.0 out of 5 stars from 4 ratings ½ tsp ground turmeric ¼ tsp red chilli powder1 tsp ground corianderpinch carom seeds (ajwain seeds), available in Asian stores and some supermarkets¼ tsp salt, or to taste2 halibut steaks½ tsp grated ginger½ tsp crushed garlic2 tbsp vegetable oil2 tsp flourlemon juice, to serve ½ tsp ground turmeric ¼ tsp red chilli powder 1 tsp ground coriander pinch carom seeds (ajwain seeds), available in Asian stores and some supermarkets ¼ tsp salt, or to taste 2 halibut steaks ½ tsp grated ginger ½ tsp crushed garlic 2 tbsp vegetable oil 2 tsp flour lemon juice, to serve Method Sprinkle all the spices and seasoning over the fish, then rub in the ginger and garlic and one teaspoon of the oil.Heat the remaining oil in a large frying pan over a medium-high heat. Dust the fish with the flour on both sides. Place the fish into the pan, reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes, or until cooked through and crisp.To serve, place the fish onto serving plates and squeeze over some lemon juice. Sprinkle all the spices and seasoning over the fish, then rub in the ginger and garlic and one teaspoon of the oil. Sprinkle all the spices and seasoning over the fish, then rub in the ginger and garlic and one teaspoon of the oil. Heat the remaining oil in a large frying pan over a medium-high heat. Dust the fish with the flour on both sides. Place the fish into the pan, reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes, or until cooked through and crisp. Heat the remaining oil in a large frying pan over a medium-high heat. Dust the fish with the flour on both sides. Place the fish into the pan, reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes, or until cooked through and crisp. To serve, place the fish onto serving plates and squeeze over some lemon juice. To serve, place the fish onto serving plates and squeeze over some lemon juice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/quickpanfriedhalibut_86557",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Quick pan-fried halibut recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings ½ tsp ground turmeric ¼ tsp red chilli powder1 tsp ground corianderpinch carom seeds (ajwain seeds), available in Asian stores and some supermarkets¼ tsp salt, or to taste2 halibut steaks½ tsp grated ginger½ tsp crushed garlic2 tbsp vegetable oil2 tsp flourlemon juice, to serve ½ tsp ground turmeric ¼ tsp red chilli powder 1 tsp ground coriander pinch carom seeds (ajwain seeds), available in Asian stores and some supermarkets ¼ tsp salt, or to taste 2 halibut steaks ½ tsp grated ginger ½ tsp crushed garlic 2 tbsp vegetable oil 2 tsp flour lemon juice, to serve Method Sprinkle all the spices and seasoning over the fish, then rub in the ginger and garlic and one teaspoon of the oil.Heat the remaining oil in a large frying pan over a medium-high heat. Dust the fish with the flour on both sides. Place the fish into the pan, reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes, or until cooked through and crisp.To serve, place the fish onto serving plates and squeeze over some lemon juice. Sprinkle all the spices and seasoning over the fish, then rub in the ginger and garlic and one teaspoon of the oil. Sprinkle all the spices and seasoning over the fish, then rub in the ginger and garlic and one teaspoon of the oil. Heat the remaining oil in a large frying pan over a medium-high heat. Dust the fish with the flour on both sides. Place the fish into the pan, reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes, or until cooked through and crisp. Heat the remaining oil in a large frying pan over a medium-high heat. Dust the fish with the flour on both sides. Place the fish into the pan, reduce the heat slightly and fry for four minutes. Turn over and fry for another 3-4 minutes, or until cooked through and crisp. To serve, place the fish onto serving plates and squeeze over some lemon juice. To serve, place the fish onto serving plates and squeeze over some lemon juice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b0eb3bdbfd0cc00c64"
} | c4c745b2157bb201111e5b33f34e23f85082d5aaca20a6d1858f81c2702b7154 | Miso-glazed halibut with prawn dumplings in shiso broth recipe
For the miso halibut, mix the miso paste, sugar, soy sauce, sake and mirin together in a large glass bowl until well combined.Add the halibut fillets and mix until completely coated in the marinade. Cover the bowl and chill in the fridge and marinade for at least four hours, or preferably overnight. Meanwhile, for the prawn dumplings, blend the chopped prawns, soy sauce, mirin and ginger in a food processor for 12-15 seconds, or until roughly combined. Transfer the mixture to a bowl and stir in the spring onion.Place three wonton wrappers onto a chopping board and place one teaspoonful of the prawn mixture into the centre of each. Brush the edges of the wonton wrappers with a little of the beaten egg mixture, then fold each wrapper in half over the mixture, to form a triangle shape, and seal the edges together.Repeat the process with the remaining wonton wrappers and filling mixture.Wrap a filled wonton wrapper around your finger so that the two corners at the base of the triangle meet. Press these two corners together (the dumpling should resemble a tortellini.) Repeat the process with the remaining filled wontons.Chill the prawn dumplings in the fridge until needed.When the halibut fillets have marinated, preheat the grill to its highest setting.Remove the halibut fillets from the marinade, shaking off any excess, then transfer them to a lightly oiled baking tray. Grill for 5-6 minutes, turning once during cooking, until just cooked through. (NB: The halibut is cooked through when the flesh is opaque.)Just before serving, bring a pan of salted water to the boil. Add the prawn dumplings to the boiling water, in batches, and boil for 2-3 minutes. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining dumplings. Meanwhile, for the shiso broth, bring the stock, sake, soy sauce, ginger, sugar and salt to a simmer in a saucepan. Add the vegetables and simmer for 2-3 minutes, or until just tender, then add the dumplings to the broth and heat until warmed through. To serve, place three prawn dumplings into each of four warmed serving bowls. Pour over the broth and vegetables. Add two shiso leaves to each bowl, then top each portion with a grilled halibut fillet. Sprinkle each dish with a pinch of shichimi pepper. For the miso halibut, mix the miso paste, sugar, soy sauce, sake and mirin together in a large glass bowl until well combined. For the miso halibut, mix the miso paste, sugar, soy sauce, sake and mirin together in a large glass bowl until well combined. Add the halibut fillets and mix until completely coated in the marinade. Cover the bowl and chill in the fridge and marinade for at least four hours, or preferably overnight. Add the halibut fillets and mix until completely coated in the marinade. Cover the bowl and chill in the fridge and marinade for at least four hours, or preferably overnight. Meanwhile, for the prawn dumplings, blend the chopped prawns, soy sauce, mirin and ginger in a food processor for 12-15 seconds, or until roughly combined. Transfer the mixture to a bowl and stir in the spring onion. Meanwhile, for the prawn dumplings, blend the chopped prawns, soy sauce, mirin and ginger in a food processor for 12-15 seconds, or until roughly combined. Transfer the mixture to a bowl and stir in the spring onion. Place three wonton wrappers onto a chopping board and place one teaspoonful of the prawn mixture into the centre of each. Place three wonton wrappers onto a chopping board and place one teaspoonful of the prawn mixture into the centre of each. Brush the edges of the wonton wrappers with a little of the beaten egg mixture, then fold each wrapper in half over the mixture, to form a triangle shape, and seal the edges together. Brush the edges of the wonton wrappers with a little of the beaten egg mixture, then fold each wrapper in half over the mixture, to form a triangle shape, and seal the edges together. Repeat the process with the remaining wonton wrappers and filling mixture. Repeat the process with the remaining wonton wrappers and filling mixture. Wrap a filled wonton wrapper around your finger so that the two corners at the base of the triangle meet. Press these two corners together (the dumpling should resemble a tortellini.) Wrap a filled wonton wrapper around your finger so that the two corners at the base of the triangle meet. Press these two corners together (the dumpling should resemble a tortellini.) Repeat the process with the remaining filled wontons. Repeat the process with the remaining filled wontons. Chill the prawn dumplings in the fridge until needed. Chill the prawn dumplings in the fridge until needed. When the halibut fillets have marinated, preheat the grill to its highest setting. When the halibut fillets have marinated, preheat the grill to its highest setting. Remove the halibut fillets from the marinade, shaking off any excess, then transfer them to a lightly oiled baking tray. Grill for 5-6 minutes, turning once during cooking, until just cooked through. (NB: The halibut is cooked through when the flesh is opaque.) Remove the halibut fillets from the marinade, shaking off any excess, then transfer them to a lightly oiled baking tray. Grill for 5-6 minutes, turning once during cooking, until just cooked through. (NB: The halibut is cooked through when the flesh is opaque.) Just before serving, bring a pan of salted water to the boil. Add the prawn dumplings to the boiling water, in batches, and boil for 2-3 minutes. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining dumplings. Just before serving, bring a pan of salted water to the boil. Add the prawn dumplings to the boiling water, in batches, and boil for 2-3 minutes. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining dumplings. Meanwhile, for the shiso broth, bring the stock, sake, soy sauce, ginger, sugar and salt to a simmer in a saucepan. Meanwhile, for the shiso broth, bring the stock, sake, soy sauce, ginger, sugar and salt to a simmer in a saucepan. Add the vegetables and simmer for 2-3 minutes, or until just tender, then add the dumplings to the broth and heat until warmed through. Add the vegetables and simmer for 2-3 minutes, or until just tender, then add the dumplings to the broth and heat until warmed through. To serve, place three prawn dumplings into each of four warmed serving bowls. Pour over the broth and vegetables. Add two shiso leaves to each bowl, then top each portion with a grilled halibut fillet. Sprinkle each dish with a pinch of shichimi pepper. To serve, place three prawn dumplings into each of four warmed serving bowls. Pour over the broth and vegetables. Add two shiso leaves to each bowl, then top each portion with a grilled halibut fillet. Sprinkle each dish with a pinch of shichimi pepper. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/misoglazedhalibutwit_92903",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Miso-glazed halibut with prawn dumplings in shiso broth recipe",
"content": "For the miso halibut, mix the miso paste, sugar, soy sauce, sake and mirin together in a large glass bowl until well combined.Add the halibut fillets and mix until completely coated in the marinade. Cover the bowl and chill in the fridge and marinade for at least four hours, or preferably overnight. Meanwhile, for the prawn dumplings, blend the chopped prawns, soy sauce, mirin and ginger in a food processor for 12-15 seconds, or until roughly combined. Transfer the mixture to a bowl and stir in the spring onion.Place three wonton wrappers onto a chopping board and place one teaspoonful of the prawn mixture into the centre of each. Brush the edges of the wonton wrappers with a little of the beaten egg mixture, then fold each wrapper in half over the mixture, to form a triangle shape, and seal the edges together.Repeat the process with the remaining wonton wrappers and filling mixture.Wrap a filled wonton wrapper around your finger so that the two corners at the base of the triangle meet. Press these two corners together (the dumpling should resemble a tortellini.) Repeat the process with the remaining filled wontons.Chill the prawn dumplings in the fridge until needed.When the halibut fillets have marinated, preheat the grill to its highest setting.Remove the halibut fillets from the marinade, shaking off any excess, then transfer them to a lightly oiled baking tray. Grill for 5-6 minutes, turning once during cooking, until just cooked through. (NB: The halibut is cooked through when the flesh is opaque.)Just before serving, bring a pan of salted water to the boil. Add the prawn dumplings to the boiling water, in batches, and boil for 2-3 minutes. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining dumplings. Meanwhile, for the shiso broth, bring the stock, sake, soy sauce, ginger, sugar and salt to a simmer in a saucepan. Add the vegetables and simmer for 2-3 minutes, or until just tender, then add the dumplings to the broth and heat until warmed through. To serve, place three prawn dumplings into each of four warmed serving bowls. Pour over the broth and vegetables. Add two shiso leaves to each bowl, then top each portion with a grilled halibut fillet. Sprinkle each dish with a pinch of shichimi pepper. For the miso halibut, mix the miso paste, sugar, soy sauce, sake and mirin together in a large glass bowl until well combined. For the miso halibut, mix the miso paste, sugar, soy sauce, sake and mirin together in a large glass bowl until well combined. Add the halibut fillets and mix until completely coated in the marinade. Cover the bowl and chill in the fridge and marinade for at least four hours, or preferably overnight. Add the halibut fillets and mix until completely coated in the marinade. Cover the bowl and chill in the fridge and marinade for at least four hours, or preferably overnight. Meanwhile, for the prawn dumplings, blend the chopped prawns, soy sauce, mirin and ginger in a food processor for 12-15 seconds, or until roughly combined. Transfer the mixture to a bowl and stir in the spring onion. Meanwhile, for the prawn dumplings, blend the chopped prawns, soy sauce, mirin and ginger in a food processor for 12-15 seconds, or until roughly combined. Transfer the mixture to a bowl and stir in the spring onion. Place three wonton wrappers onto a chopping board and place one teaspoonful of the prawn mixture into the centre of each. Place three wonton wrappers onto a chopping board and place one teaspoonful of the prawn mixture into the centre of each. Brush the edges of the wonton wrappers with a little of the beaten egg mixture, then fold each wrapper in half over the mixture, to form a triangle shape, and seal the edges together. Brush the edges of the wonton wrappers with a little of the beaten egg mixture, then fold each wrapper in half over the mixture, to form a triangle shape, and seal the edges together. Repeat the process with the remaining wonton wrappers and filling mixture. Repeat the process with the remaining wonton wrappers and filling mixture. Wrap a filled wonton wrapper around your finger so that the two corners at the base of the triangle meet. Press these two corners together (the dumpling should resemble a tortellini.) Wrap a filled wonton wrapper around your finger so that the two corners at the base of the triangle meet. Press these two corners together (the dumpling should resemble a tortellini.) Repeat the process with the remaining filled wontons. Repeat the process with the remaining filled wontons. Chill the prawn dumplings in the fridge until needed. Chill the prawn dumplings in the fridge until needed. When the halibut fillets have marinated, preheat the grill to its highest setting. When the halibut fillets have marinated, preheat the grill to its highest setting. Remove the halibut fillets from the marinade, shaking off any excess, then transfer them to a lightly oiled baking tray. Grill for 5-6 minutes, turning once during cooking, until just cooked through. (NB: The halibut is cooked through when the flesh is opaque.) Remove the halibut fillets from the marinade, shaking off any excess, then transfer them to a lightly oiled baking tray. Grill for 5-6 minutes, turning once during cooking, until just cooked through. (NB: The halibut is cooked through when the flesh is opaque.) Just before serving, bring a pan of salted water to the boil. Add the prawn dumplings to the boiling water, in batches, and boil for 2-3 minutes. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining dumplings. Just before serving, bring a pan of salted water to the boil. Add the prawn dumplings to the boiling water, in batches, and boil for 2-3 minutes. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining dumplings. Meanwhile, for the shiso broth, bring the stock, sake, soy sauce, ginger, sugar and salt to a simmer in a saucepan. Meanwhile, for the shiso broth, bring the stock, sake, soy sauce, ginger, sugar and salt to a simmer in a saucepan. Add the vegetables and simmer for 2-3 minutes, or until just tender, then add the dumplings to the broth and heat until warmed through. Add the vegetables and simmer for 2-3 minutes, or until just tender, then add the dumplings to the broth and heat until warmed through. To serve, place three prawn dumplings into each of four warmed serving bowls. Pour over the broth and vegetables. Add two shiso leaves to each bowl, then top each portion with a grilled halibut fillet. Sprinkle each dish with a pinch of shichimi pepper. To serve, place three prawn dumplings into each of four warmed serving bowls. Pour over the broth and vegetables. Add two shiso leaves to each bowl, then top each portion with a grilled halibut fillet. Sprinkle each dish with a pinch of shichimi pepper."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b0eb3bdbfd0cc00c65"
} | 12ccd0438a0eae87926e2f8824ef2e70489f4ca7be504f1eac1b9731d415940e | Poached halibut with artichokes and béarnaise sauce recipe
An average of 5.0 out of 5 stars from 1 rating A light béarnaise is the perfect accompaniment for delicately poached halibut. Equipment: You will need a cook’s blow torch. 1 shallot, finely chopped1 tsp black peppercorns125ml/4fl oz white wine2 tbsp white wine vinegarfew tarragon leaves, chopped250g/9oz butter4 free-range egg yolks2 tbsp poaching liquor (from below)1 tbsp double creamsalt and freshly ground black pepper 1 shallot, finely chopped 1 tsp black peppercorns 125ml/4fl oz white wine 2 tbsp white wine vinegar few tarragon leaves, chopped 250g/9oz butter 4 free-range egg yolks 2 tbsp poaching liquor (from below) 1 tbsp double cream salt and freshly ground black pepper 100ml/3½fl oz white wine2 tbsp white wine vinegar½ lemon, thinly sliced4 sprigs tarragon1 tsp coriander seeds2 star anise2 bay leaves2 x 150g/5½oz pieces halibut 100ml/3½fl oz white wine 2 tbsp white wine vinegar ½ lemon, thinly sliced 4 sprigs tarragon 1 tsp coriander seeds 2 star anise 2 bay leaves 2 x 150g/5½oz pieces halibut olive oil, for frying4 Jerusalem artichokes, sliced into rounds1 shallot, diced1 tbsp toasted hazelnuts, roughly chopped1 tbsp flat leaf parsley1 garlic clove, finely choppedvegetable oil, for deep-fryingpinch caster sugarsea saltlarge handful kale, leaves picked, stalks removed olive oil, for frying 4 Jerusalem artichokes, sliced into rounds 1 shallot, diced 1 tbsp toasted hazelnuts, roughly chopped 1 tbsp flat leaf parsley 1 garlic clove, finely chopped vegetable oil, for deep-frying pinch caster sugar sea salt large handful kale, leaves picked, stalks removed Method To make the béarnaise, put the shallot, peppercorns, wine and vinegar in a small saucepan. Bring to the boil and simmer until you have 1–2 tablespoons left. Drain through a sieve and discard the peppercorns. Place the butter in a small saucepan and melt over a medium heat then remove from the heat and set aside. Place the egg yolks into a food processor and blend with the vinegar and white wine reduction. Slowly pour in the melted butter, blending all the time. Stir in the tarragon and season with salt and pepper and keep warm. To make the halibut, place all the ingredients except for the halibut in a medium saucepan with 50ml/2fl oz water and bring to a simmer. Gently poach the halibut for 5–6 minutes. To make the artichokes, heat some olive oil in a large frying pan over a medium heat and fry the artichokes until golden-brown on both sides. Add the chopped shallots, hazelnuts, parsley and garlic to the pan and cook for another 5 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 one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix the caster sugar and salt together in a bowl. Deep-fry the kale until crisp, drain on kitchen paper then season with the sugar and salt mixture. Loosen the béarnaise slightly with 1 or 2 tablespoons of the poaching liquor and a tablespoon of cream. To serve, divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow torch. Serve the kale crisps on the side. To make the béarnaise, put the shallot, peppercorns, wine and vinegar in a small saucepan. Bring to the boil and simmer until you have 1–2 tablespoons left. Drain through a sieve and discard the peppercorns. To make the béarnaise, put the shallot, peppercorns, wine and vinegar in a small saucepan. Bring to the boil and simmer until you have 1–2 tablespoons left. Drain through a sieve and discard the peppercorns. Place the butter in a small saucepan and melt over a medium heat then remove from the heat and set aside. Place the butter in a small saucepan and melt over a medium heat then remove from the heat and set aside. Place the egg yolks into a food processor and blend with the vinegar and white wine reduction. Slowly pour in the melted butter, blending all the time. Stir in the tarragon and season with salt and pepper and keep warm. Place the egg yolks into a food processor and blend with the vinegar and white wine reduction. Slowly pour in the melted butter, blending all the time. Stir in the tarragon and season with salt and pepper and keep warm. To make the halibut, place all the ingredients except for the halibut in a medium saucepan with 50ml/2fl oz water and bring to a simmer. Gently poach the halibut for 5–6 minutes. To make the halibut, place all the ingredients except for the halibut in a medium saucepan with 50ml/2fl oz water and bring to a simmer. Gently poach the halibut for 5–6 minutes. To make the artichokes, heat some olive oil in a large frying pan over a medium heat and fry the artichokes until golden-brown on both sides. Add the chopped shallots, hazelnuts, parsley and garlic to the pan and cook for another 5 minutes. To make the artichokes, heat some olive oil in a large frying pan over a medium heat and fry the artichokes until golden-brown on both sides. Add the chopped shallots, hazelnuts, parsley and garlic to the pan and cook for another 5 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 one 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 one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the caster sugar and salt together in a bowl. Deep-fry the kale until crisp, drain on kitchen paper then season with the sugar and salt mixture. Mix the caster sugar and salt together in a bowl. Deep-fry the kale until crisp, drain on kitchen paper then season with the sugar and salt mixture. Loosen the béarnaise slightly with 1 or 2 tablespoons of the poaching liquor and a tablespoon of cream. Loosen the béarnaise slightly with 1 or 2 tablespoons of the poaching liquor and a tablespoon of cream. To serve, divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow torch. Serve the kale crisps on the side. To serve, divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow torch. Serve the kale crisps on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/poached_halibut_with_87613",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Poached halibut with artichokes and béarnaise sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A light béarnaise is the perfect accompaniment for delicately poached halibut. Equipment: You will need a cook’s blow torch. 1 shallot, finely chopped1 tsp black peppercorns125ml/4fl oz white wine2 tbsp white wine vinegarfew tarragon leaves, chopped250g/9oz butter4 free-range egg yolks2 tbsp poaching liquor (from below)1 tbsp double creamsalt and freshly ground black pepper 1 shallot, finely chopped 1 tsp black peppercorns 125ml/4fl oz white wine 2 tbsp white wine vinegar few tarragon leaves, chopped 250g/9oz butter 4 free-range egg yolks 2 tbsp poaching liquor (from below) 1 tbsp double cream salt and freshly ground black pepper 100ml/3½fl oz white wine2 tbsp white wine vinegar½ lemon, thinly sliced4 sprigs tarragon1 tsp coriander seeds2 star anise2 bay leaves2 x 150g/5½oz pieces halibut 100ml/3½fl oz white wine 2 tbsp white wine vinegar ½ lemon, thinly sliced 4 sprigs tarragon 1 tsp coriander seeds 2 star anise 2 bay leaves 2 x 150g/5½oz pieces halibut olive oil, for frying4 Jerusalem artichokes, sliced into rounds1 shallot, diced1 tbsp toasted hazelnuts, roughly chopped1 tbsp flat leaf parsley1 garlic clove, finely choppedvegetable oil, for deep-fryingpinch caster sugarsea saltlarge handful kale, leaves picked, stalks removed olive oil, for frying 4 Jerusalem artichokes, sliced into rounds 1 shallot, diced 1 tbsp toasted hazelnuts, roughly chopped 1 tbsp flat leaf parsley 1 garlic clove, finely chopped vegetable oil, for deep-frying pinch caster sugar sea salt large handful kale, leaves picked, stalks removed Method To make the béarnaise, put the shallot, peppercorns, wine and vinegar in a small saucepan. Bring to the boil and simmer until you have 1–2 tablespoons left. Drain through a sieve and discard the peppercorns. Place the butter in a small saucepan and melt over a medium heat then remove from the heat and set aside. Place the egg yolks into a food processor and blend with the vinegar and white wine reduction. Slowly pour in the melted butter, blending all the time. Stir in the tarragon and season with salt and pepper and keep warm. To make the halibut, place all the ingredients except for the halibut in a medium saucepan with 50ml/2fl oz water and bring to a simmer. Gently poach the halibut for 5–6 minutes. To make the artichokes, heat some olive oil in a large frying pan over a medium heat and fry the artichokes until golden-brown on both sides. Add the chopped shallots, hazelnuts, parsley and garlic to the pan and cook for another 5 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 one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix the caster sugar and salt together in a bowl. Deep-fry the kale until crisp, drain on kitchen paper then season with the sugar and salt mixture. Loosen the béarnaise slightly with 1 or 2 tablespoons of the poaching liquor and a tablespoon of cream. To serve, divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow torch. Serve the kale crisps on the side. To make the béarnaise, put the shallot, peppercorns, wine and vinegar in a small saucepan. Bring to the boil and simmer until you have 1–2 tablespoons left. Drain through a sieve and discard the peppercorns. To make the béarnaise, put the shallot, peppercorns, wine and vinegar in a small saucepan. Bring to the boil and simmer until you have 1–2 tablespoons left. Drain through a sieve and discard the peppercorns. Place the butter in a small saucepan and melt over a medium heat then remove from the heat and set aside. Place the butter in a small saucepan and melt over a medium heat then remove from the heat and set aside. Place the egg yolks into a food processor and blend with the vinegar and white wine reduction. Slowly pour in the melted butter, blending all the time. Stir in the tarragon and season with salt and pepper and keep warm. Place the egg yolks into a food processor and blend with the vinegar and white wine reduction. Slowly pour in the melted butter, blending all the time. Stir in the tarragon and season with salt and pepper and keep warm. To make the halibut, place all the ingredients except for the halibut in a medium saucepan with 50ml/2fl oz water and bring to a simmer. Gently poach the halibut for 5–6 minutes. To make the halibut, place all the ingredients except for the halibut in a medium saucepan with 50ml/2fl oz water and bring to a simmer. Gently poach the halibut for 5–6 minutes. To make the artichokes, heat some olive oil in a large frying pan over a medium heat and fry the artichokes until golden-brown on both sides. Add the chopped shallots, hazelnuts, parsley and garlic to the pan and cook for another 5 minutes. To make the artichokes, heat some olive oil in a large frying pan over a medium heat and fry the artichokes until golden-brown on both sides. Add the chopped shallots, hazelnuts, parsley and garlic to the pan and cook for another 5 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 one 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 one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the caster sugar and salt together in a bowl. Deep-fry the kale until crisp, drain on kitchen paper then season with the sugar and salt mixture. Mix the caster sugar and salt together in a bowl. Deep-fry the kale until crisp, drain on kitchen paper then season with the sugar and salt mixture. Loosen the béarnaise slightly with 1 or 2 tablespoons of the poaching liquor and a tablespoon of cream. Loosen the béarnaise slightly with 1 or 2 tablespoons of the poaching liquor and a tablespoon of cream. To serve, divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow torch. Serve the kale crisps on the side. To serve, divide the artichokes between two plates and top with the poached fish. Spoon over the béarnaise and glaze with a cook’s blow torch. Serve the kale crisps on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b1eb3bdbfd0cc00c66"
} | f5dab6bd8518887567350742745c0881786b523289402603322b7ee9a5fff530 | Charred cauliflower satay skewers recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/charred_cauliflower_01502_16x9.jpg These grilled cauliflower satay skewers make a great side or veggie starter for a meal of small plates or barbecue. A little gentle charring under the grill brings out the flavour and gives you some lovely crispy bits. For this recipe you will need wooden skewers. 200ml/7fl oz coconut milk1 tsp Thai red curry paste1 tbsp mild curry powder1 tbsp runny honey1 tsp salt 200ml/7fl oz coconut milk 1 tsp Thai red curry paste 1 tbsp mild curry powder 1 tbsp runny honey 1 tsp salt 1 head cauliflower, broken into florets2 tsp curry powderhandful fresh coriander, roughly chopped, to garnish2 tbsp crushed peanuts, to garnish (optional) 1 head cauliflower, broken into florets 2 tsp curry powder handful fresh coriander, roughly chopped, to garnish 2 tbsp crushed peanuts, to garnish (optional) 4 tbsp peanut butter1 tbsp Thai red curry paste1 tbsp soy sauce1 tsp runny honey2 garlic cloves, grated1 lime, juice only 4 tbsp peanut butter 1 tbsp Thai red curry paste 1 tbsp soy sauce 1 tsp runny honey 2 garlic cloves, grated 1 lime, juice only Method To make the marinade, whisk together all of the ingredients in a large bowl. To make the cauliflower skewers, add the cauliflower florets to the marinade. Marinate for 30 minutes. Meanwhile, soak 2–4 wooden skewers (depending on size) in cold water for 30 minutes and then pat dry. Preheat the grill to the highest setting. Thread the cauliflower onto the skewers and drizzle with any remaining marinade. Sprinkle over the curry powder and grill for 10–20 minutes, turning every few minutes until charred and cooked through.To make the satay sauce, whisk together all of the ingredients with 4 tablespoons just-boiled water. Sprinkle the coriander and crushed peanuts, if using, over the skewers. Serve with the satay sauce. To make the marinade, whisk together all of the ingredients in a large bowl. To make the marinade, whisk together all of the ingredients in a large bowl. To make the cauliflower skewers, add the cauliflower florets to the marinade. Marinate for 30 minutes. Meanwhile, soak 2–4 wooden skewers (depending on size) in cold water for 30 minutes and then pat dry. To make the cauliflower skewers, add the cauliflower florets to the marinade. Marinate for 30 minutes. Meanwhile, soak 2–4 wooden skewers (depending on size) in cold water for 30 minutes and then pat dry. Preheat the grill to the highest setting. Thread the cauliflower onto the skewers and drizzle with any remaining marinade. Sprinkle over the curry powder and grill for 10–20 minutes, turning every few minutes until charred and cooked through. Preheat the grill to the highest setting. Thread the cauliflower onto the skewers and drizzle with any remaining marinade. Sprinkle over the curry powder and grill for 10–20 minutes, turning every few minutes until charred and cooked through. To make the satay sauce, whisk together all of the ingredients with 4 tablespoons just-boiled water. To make the satay sauce, whisk together all of the ingredients with 4 tablespoons just-boiled water. Sprinkle the coriander and crushed peanuts, if using, over the skewers. Serve with the satay sauce. Sprinkle the coriander and crushed peanuts, if using, over the skewers. Serve with the satay sauce. Recipe tips Check your Thai curry paste is vegetarian if you need this dish to be veggie. You can also swap the honey for agave syrup if you need this dish to be vegan. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/charred_cauliflower_01502",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Charred cauliflower satay skewers 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/charred_cauliflower_01502_16x9.jpg These grilled cauliflower satay skewers make a great side or veggie starter for a meal of small plates or barbecue. A little gentle charring under the grill brings out the flavour and gives you some lovely crispy bits. For this recipe you will need wooden skewers. 200ml/7fl oz coconut milk1 tsp Thai red curry paste1 tbsp mild curry powder1 tbsp runny honey1 tsp salt 200ml/7fl oz coconut milk 1 tsp Thai red curry paste 1 tbsp mild curry powder 1 tbsp runny honey 1 tsp salt 1 head cauliflower, broken into florets2 tsp curry powderhandful fresh coriander, roughly chopped, to garnish2 tbsp crushed peanuts, to garnish (optional) 1 head cauliflower, broken into florets 2 tsp curry powder handful fresh coriander, roughly chopped, to garnish 2 tbsp crushed peanuts, to garnish (optional) 4 tbsp peanut butter1 tbsp Thai red curry paste1 tbsp soy sauce1 tsp runny honey2 garlic cloves, grated1 lime, juice only 4 tbsp peanut butter 1 tbsp Thai red curry paste 1 tbsp soy sauce 1 tsp runny honey 2 garlic cloves, grated 1 lime, juice only Method To make the marinade, whisk together all of the ingredients in a large bowl. To make the cauliflower skewers, add the cauliflower florets to the marinade. Marinate for 30 minutes. Meanwhile, soak 2–4 wooden skewers (depending on size) in cold water for 30 minutes and then pat dry. Preheat the grill to the highest setting. Thread the cauliflower onto the skewers and drizzle with any remaining marinade. Sprinkle over the curry powder and grill for 10–20 minutes, turning every few minutes until charred and cooked through.To make the satay sauce, whisk together all of the ingredients with 4 tablespoons just-boiled water. Sprinkle the coriander and crushed peanuts, if using, over the skewers. Serve with the satay sauce. To make the marinade, whisk together all of the ingredients in a large bowl. To make the marinade, whisk together all of the ingredients in a large bowl. To make the cauliflower skewers, add the cauliflower florets to the marinade. Marinate for 30 minutes. Meanwhile, soak 2–4 wooden skewers (depending on size) in cold water for 30 minutes and then pat dry. To make the cauliflower skewers, add the cauliflower florets to the marinade. Marinate for 30 minutes. Meanwhile, soak 2–4 wooden skewers (depending on size) in cold water for 30 minutes and then pat dry. Preheat the grill to the highest setting. Thread the cauliflower onto the skewers and drizzle with any remaining marinade. Sprinkle over the curry powder and grill for 10–20 minutes, turning every few minutes until charred and cooked through. Preheat the grill to the highest setting. Thread the cauliflower onto the skewers and drizzle with any remaining marinade. Sprinkle over the curry powder and grill for 10–20 minutes, turning every few minutes until charred and cooked through. To make the satay sauce, whisk together all of the ingredients with 4 tablespoons just-boiled water. To make the satay sauce, whisk together all of the ingredients with 4 tablespoons just-boiled water. Sprinkle the coriander and crushed peanuts, if using, over the skewers. Serve with the satay sauce. Sprinkle the coriander and crushed peanuts, if using, over the skewers. Serve with the satay sauce. Recipe tips Check your Thai curry paste is vegetarian if you need this dish to be veggie. You can also swap the honey for agave syrup if you need this dish to be vegan."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b1eb3bdbfd0cc00c67"
} | 902f5569a84ee00d5d9735d271331b31691b0ebe765eb414e16c865d883a8946 | How to make curry paste recipe
An average of 4.6 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_curry_paste_37065_16x9.jpg Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well. 3 tbsp coriander seeds2 tbsp cumin seeds1 tbsp mustard seeds 1 tsp fennel seeds1 tsp black peppercorns1 tsp ground turmeric1 tsp ground cinnamon1 tsp paprika1 or 2 dried chillies, depending on personal preference 1 tsp saltthumb-size piece fresh root ginger, peeled and finely grated4 garlic cloves, finely grated1 tbsp tomato purée4 tbsp white wine vinegar or cider vinegarvegetable or sunflower oil, to cover the paste for storing 3 tbsp coriander seeds 2 tbsp cumin seeds 1 tbsp mustard seeds 1 tsp fennel seeds 1 tsp black peppercorns 1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika 1 or 2 dried chillies, depending on personal preference 1 tsp salt thumb-size piece fresh root ginger, peeled and finely grated 4 garlic cloves, finely grated 1 tbsp tomato purée 4 tbsp white wine vinegar or cider vinegar vegetable or sunflower oil, to cover the paste for storing Method Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste.Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week. Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes. Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes. Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt. Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt. Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week. Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week. Recipe tips Tablespoon sized portions of the paste can be spooned into ice-cube trays and stored in the freezer for up to three months. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/how_to_make_curry_paste_37065",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to make curry paste recipe",
"content": "An average of 4.6 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_curry_paste_37065_16x9.jpg Fresh curry paste will put the wow-factor into your homemade curries. Plus, it's easy to put together and keeps well. 3 tbsp coriander seeds2 tbsp cumin seeds1 tbsp mustard seeds 1 tsp fennel seeds1 tsp black peppercorns1 tsp ground turmeric1 tsp ground cinnamon1 tsp paprika1 or 2 dried chillies, depending on personal preference 1 tsp saltthumb-size piece fresh root ginger, peeled and finely grated4 garlic cloves, finely grated1 tbsp tomato purée4 tbsp white wine vinegar or cider vinegarvegetable or sunflower oil, to cover the paste for storing 3 tbsp coriander seeds 2 tbsp cumin seeds 1 tbsp mustard seeds 1 tsp fennel seeds 1 tsp black peppercorns 1 tsp ground turmeric 1 tsp ground cinnamon 1 tsp paprika 1 or 2 dried chillies, depending on personal preference 1 tsp salt thumb-size piece fresh root ginger, peeled and finely grated 4 garlic cloves, finely grated 1 tbsp tomato purée 4 tbsp white wine vinegar or cider vinegar vegetable or sunflower oil, to cover the paste for storing Method Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste.Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week. Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes. Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes. Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt. Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt. Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste. Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week. Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week. Recipe tips Tablespoon sized portions of the paste can be spooned into ice-cube trays and stored in the freezer for up to three months."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b2eb3bdbfd0cc00c68"
} | a01c2568e555909a25e32ca12c0731dd29036d88d8543642e20dfaaefefb4b95 | Sate daging with peanut sauce recipe
To make the peanut sauce, blend the peanuts in a food processor until they are fine but coarse. Remove from the mixer and set aside. In a clean food processor, blend the shallots, chillies, garlic, lemongrass and galangal until a smooth paste is achieved, adding 2–3 tablespoons of water to help it blend together if necessary.Put the vegetable oil in a non-stick frying pan over a medium heat. Add the spice paste you’ve just made and fry for 1–2 mins or until fragrant. Now add the rest of the ingredients – the peanuts, tamarind concentrate, salt, sugar, coriander and ketjap manis along with 200ml/⅓ pint water. Stir to combine well. Season this to your own taste with the lime juice and any extra salt and sugar that’s needed.Keep this on a medium-low heat, stirring consistently so the base doesn’t catch, for around 15 minutes. The oil should separate from the mix once it is ready.Make the sate daging paste by blending together the shallots, garlic, chilli and galangal in a food processor until smooth. Set aside.In a large bowl, mix together all the ingredients for the marinade. Once everything has combined, add in the sate daging paste and mix well. Add the beef to the bowl and massage the marinade into the meat. Leave to marinate for at least 3 hours in the fridge, but preferably overnight.Meanwhile, place 10–12 wooden skewers into a tray with water and let them soak for at least 1 hour or overnight. Once marinated, begin to assemble the skewers by putting 3 or 4 chunks of meat on each one, continuing until there is no meat left.To make the pineapple and cucumber salad, combine all the ingredients together in a bowl and set aside. When ready to cook the skewers, heat a cast iron griddle pan over a very high heat and brush with a little oil. When hot, add the skewers in batches and sear the meat on all sides for around 2 minutes per side until seared evenly. Be careful, the wooden skewer will be very hot so use a tea towel when turning them. Serve the skewers immediately with peanut sauce and pineapple and cucumber salad alongside. To make the peanut sauce, blend the peanuts in a food processor until they are fine but coarse. Remove from the mixer and set aside. In a clean food processor, blend the shallots, chillies, garlic, lemongrass and galangal until a smooth paste is achieved, adding 2–3 tablespoons of water to help it blend together if necessary. To make the peanut sauce, blend the peanuts in a food processor until they are fine but coarse. Remove from the mixer and set aside. In a clean food processor, blend the shallots, chillies, garlic, lemongrass and galangal until a smooth paste is achieved, adding 2–3 tablespoons of water to help it blend together if necessary. Put the vegetable oil in a non-stick frying pan over a medium heat. Add the spice paste you’ve just made and fry for 1–2 mins or until fragrant. Now add the rest of the ingredients – the peanuts, tamarind concentrate, salt, sugar, coriander and ketjap manis along with 200ml/⅓ pint water. Stir to combine well. Season this to your own taste with the lime juice and any extra salt and sugar that’s needed. Put the vegetable oil in a non-stick frying pan over a medium heat. Add the spice paste you’ve just made and fry for 1–2 mins or until fragrant. Now add the rest of the ingredients – the peanuts, tamarind concentrate, salt, sugar, coriander and ketjap manis along with 200ml/⅓ pint water. Stir to combine well. Season this to your own taste with the lime juice and any extra salt and sugar that’s needed. Keep this on a medium-low heat, stirring consistently so the base doesn’t catch, for around 15 minutes. The oil should separate from the mix once it is ready. Keep this on a medium-low heat, stirring consistently so the base doesn’t catch, for around 15 minutes. The oil should separate from the mix once it is ready. Make the sate daging paste by blending together the shallots, garlic, chilli and galangal in a food processor until smooth. Set aside. Make the sate daging paste by blending together the shallots, garlic, chilli and galangal in a food processor until smooth. Set aside. In a large bowl, mix together all the ingredients for the marinade. Once everything has combined, add in the sate daging paste and mix well. In a large bowl, mix together all the ingredients for the marinade. Once everything has combined, add in the sate daging paste and mix well. Add the beef to the bowl and massage the marinade into the meat. Leave to marinate for at least 3 hours in the fridge, but preferably overnight. Add the beef to the bowl and massage the marinade into the meat. Leave to marinate for at least 3 hours in the fridge, but preferably overnight. Meanwhile, place 10–12 wooden skewers into a tray with water and let them soak for at least 1 hour or overnight. Meanwhile, place 10–12 wooden skewers into a tray with water and let them soak for at least 1 hour or overnight. Once marinated, begin to assemble the skewers by putting 3 or 4 chunks of meat on each one, continuing until there is no meat left. Once marinated, begin to assemble the skewers by putting 3 or 4 chunks of meat on each one, continuing until there is no meat left. To make the pineapple and cucumber salad, combine all the ingredients together in a bowl and set aside. To make the pineapple and cucumber salad, combine all the ingredients together in a bowl and set aside. When ready to cook the skewers, heat a cast iron griddle pan over a very high heat and brush with a little oil. When hot, add the skewers in batches and sear the meat on all sides for around 2 minutes per side until seared evenly. Be careful, the wooden skewer will be very hot so use a tea towel when turning them. When ready to cook the skewers, heat a cast iron griddle pan over a very high heat and brush with a little oil. When hot, add the skewers in batches and sear the meat on all sides for around 2 minutes per side until seared evenly. Be careful, the wooden skewer will be very hot so use a tea towel when turning them. Serve the skewers immediately with peanut sauce and pineapple and cucumber salad alongside. Serve the skewers immediately with peanut sauce and pineapple and cucumber salad alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sate_daging_with_peanut_77355",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sate daging with peanut sauce recipe",
"content": "To make the peanut sauce, blend the peanuts in a food processor until they are fine but coarse. Remove from the mixer and set aside. In a clean food processor, blend the shallots, chillies, garlic, lemongrass and galangal until a smooth paste is achieved, adding 2–3 tablespoons of water to help it blend together if necessary.Put the vegetable oil in a non-stick frying pan over a medium heat. Add the spice paste you’ve just made and fry for 1–2 mins or until fragrant. Now add the rest of the ingredients – the peanuts, tamarind concentrate, salt, sugar, coriander and ketjap manis along with 200ml/⅓ pint water. Stir to combine well. Season this to your own taste with the lime juice and any extra salt and sugar that’s needed.Keep this on a medium-low heat, stirring consistently so the base doesn’t catch, for around 15 minutes. The oil should separate from the mix once it is ready.Make the sate daging paste by blending together the shallots, garlic, chilli and galangal in a food processor until smooth. Set aside.In a large bowl, mix together all the ingredients for the marinade. Once everything has combined, add in the sate daging paste and mix well. Add the beef to the bowl and massage the marinade into the meat. Leave to marinate for at least 3 hours in the fridge, but preferably overnight.Meanwhile, place 10–12 wooden skewers into a tray with water and let them soak for at least 1 hour or overnight. Once marinated, begin to assemble the skewers by putting 3 or 4 chunks of meat on each one, continuing until there is no meat left.To make the pineapple and cucumber salad, combine all the ingredients together in a bowl and set aside. When ready to cook the skewers, heat a cast iron griddle pan over a very high heat and brush with a little oil. When hot, add the skewers in batches and sear the meat on all sides for around 2 minutes per side until seared evenly. Be careful, the wooden skewer will be very hot so use a tea towel when turning them. Serve the skewers immediately with peanut sauce and pineapple and cucumber salad alongside. To make the peanut sauce, blend the peanuts in a food processor until they are fine but coarse. Remove from the mixer and set aside. In a clean food processor, blend the shallots, chillies, garlic, lemongrass and galangal until a smooth paste is achieved, adding 2–3 tablespoons of water to help it blend together if necessary. To make the peanut sauce, blend the peanuts in a food processor until they are fine but coarse. Remove from the mixer and set aside. In a clean food processor, blend the shallots, chillies, garlic, lemongrass and galangal until a smooth paste is achieved, adding 2–3 tablespoons of water to help it blend together if necessary. Put the vegetable oil in a non-stick frying pan over a medium heat. Add the spice paste you’ve just made and fry for 1–2 mins or until fragrant. Now add the rest of the ingredients – the peanuts, tamarind concentrate, salt, sugar, coriander and ketjap manis along with 200ml/⅓ pint water. Stir to combine well. Season this to your own taste with the lime juice and any extra salt and sugar that’s needed. Put the vegetable oil in a non-stick frying pan over a medium heat. Add the spice paste you’ve just made and fry for 1–2 mins or until fragrant. Now add the rest of the ingredients – the peanuts, tamarind concentrate, salt, sugar, coriander and ketjap manis along with 200ml/⅓ pint water. Stir to combine well. Season this to your own taste with the lime juice and any extra salt and sugar that’s needed. Keep this on a medium-low heat, stirring consistently so the base doesn’t catch, for around 15 minutes. The oil should separate from the mix once it is ready. Keep this on a medium-low heat, stirring consistently so the base doesn’t catch, for around 15 minutes. The oil should separate from the mix once it is ready. Make the sate daging paste by blending together the shallots, garlic, chilli and galangal in a food processor until smooth. Set aside. Make the sate daging paste by blending together the shallots, garlic, chilli and galangal in a food processor until smooth. Set aside. In a large bowl, mix together all the ingredients for the marinade. Once everything has combined, add in the sate daging paste and mix well. In a large bowl, mix together all the ingredients for the marinade. Once everything has combined, add in the sate daging paste and mix well. Add the beef to the bowl and massage the marinade into the meat. Leave to marinate for at least 3 hours in the fridge, but preferably overnight. Add the beef to the bowl and massage the marinade into the meat. Leave to marinate for at least 3 hours in the fridge, but preferably overnight. Meanwhile, place 10–12 wooden skewers into a tray with water and let them soak for at least 1 hour or overnight. Meanwhile, place 10–12 wooden skewers into a tray with water and let them soak for at least 1 hour or overnight. Once marinated, begin to assemble the skewers by putting 3 or 4 chunks of meat on each one, continuing until there is no meat left. Once marinated, begin to assemble the skewers by putting 3 or 4 chunks of meat on each one, continuing until there is no meat left. To make the pineapple and cucumber salad, combine all the ingredients together in a bowl and set aside. To make the pineapple and cucumber salad, combine all the ingredients together in a bowl and set aside. When ready to cook the skewers, heat a cast iron griddle pan over a very high heat and brush with a little oil. When hot, add the skewers in batches and sear the meat on all sides for around 2 minutes per side until seared evenly. Be careful, the wooden skewer will be very hot so use a tea towel when turning them. When ready to cook the skewers, heat a cast iron griddle pan over a very high heat and brush with a little oil. When hot, add the skewers in batches and sear the meat on all sides for around 2 minutes per side until seared evenly. Be careful, the wooden skewer will be very hot so use a tea towel when turning them. Serve the skewers immediately with peanut sauce and pineapple and cucumber salad alongside. Serve the skewers immediately with peanut sauce and pineapple and cucumber salad alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b3eb3bdbfd0cc00c69"
} | 7e47f1695e4dc742a4c3711062df754207b1a34c0044ba43f898236fc574395d | Thai-style red curry with chicken recipe
If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight.To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.For the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.)Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices.Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned.Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight. To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve. To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve. For the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.) For the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.) Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat. Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside. Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar). Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar). Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two. Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chickenandbambooshoo_90183",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai-style red curry with chicken recipe",
"content": "If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight.To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve.For the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.)Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use.For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices.Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned.Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two.Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight. If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight. To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve. To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Discard. Place the pulp into a sieve set over a bowl and press the pulp through the sieve. For the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.) For the curry paste, soak the chillies in five tablespoons of hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them soak for about an hour.) Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use. Put the soaked chillies, together with their soaking liquid, into the bowl of a food processor, along with all the remaining paste ingredients in the order listed. Blend until you have a smooth paste. You may need to add a bit more water. This recipe will make about ten tablespoons of paste, so freeze or refrigerate what you don't use. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices. For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat. Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside. Carefully open the can of coconut milk without disturbing it too much. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned. When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned. Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar). Reduce the heat to low and add the chicken, bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar). Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two. Stir together well and bring to a simmer. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice. Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b3eb3bdbfd0cc00c6a"
} | 2d233662798125dd91d041a6e57e8f3001663cb8209e4aa070da8b58da7c86dd | Beef rendang recipe
An average of 4.8 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_rendang_62793_16x9.jpg Beef rendang is a really rich South-East Asian curry made with coconut milk and tender beef. Serve with jasmine rice and steamed greens. 2 lemongrass stalks, dry outer leaves removed, roughly chopped 3 medium-sized red onions, quartered6 garlic cloves, peeled25g/1oz fresh root ginger, peeled and roughly chopped75g/2½oz chunk galangal, peeled and roughly chopped 3 plump red chillies, roughly chopped without deseeding 3 tbsp sunflower oil2 tsp ground cumin1 tbsp ground coriander1 tsp ground turmeric1.5kg/3lb 5oz beef chuck steak (or any good braising beef), trimmed and cut into 3cm/1¼in cubes400ml/14fl oz can coconut milk4 fresh makrut lime leaves1 cinnamon stick1 tbsp soft light brown sugar or palm sugar2 tsp tamarind paste or freshly squeezed juice of 1 lime2 tbsp dark soy sauce2 tsp flaked sea salt, plus extra to seasonground black peppertoasted coconut flakes, to serve (optional) 2 lemongrass stalks, dry outer leaves removed, roughly chopped 3 medium-sized red onions, quartered 6 garlic cloves, peeled 25g/1oz fresh root ginger, peeled and roughly chopped 75g/2½oz chunk galangal, peeled and roughly chopped 3 plump red chillies, roughly chopped without deseeding 3 tbsp sunflower oil 2 tsp ground cumin 1 tbsp ground coriander 1 tsp ground turmeric 1.5kg/3lb 5oz beef chuck steak (or any good braising beef), trimmed and cut into 3cm/1¼in cubes 400ml/14fl oz can coconut milk 4 fresh makrut lime leaves 1 cinnamon stick 1 tbsp soft light brown sugar or palm sugar 2 tsp tamarind paste or freshly squeezed juice of 1 lime 2 tbsp dark soy sauce 2 tsp flaked sea salt, plus extra to season ground black pepper toasted coconut flakes, to serve (optional) Method In a food processor combine the lemongrass, onions, garlic, ginger, galangal and chillies. Blend to a fine paste (you may need to remove the lid and push the mixture down a couple of times with spatula until the right consistency is reached).Heat the sunflower oil in a large flame-proof casserole and fry the paste gently for 3-4 minutes, stirring constantly. Add the cumin, coriander and turmeric and cook for two minutes.Add the beef to the pan and stir to coat in the paste and spices. Cook for five minutes, stirring constantly until the meat is very lightly coloured all over. Pour the coconut milk and 400ml/14fl oz cold water into the casserole. Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer. Reduce the heat and leave to gently simmer uncovered for about 2½-3 hours, or until the meat is meltingly tender and the sauce is very thick, glossy and rich. Stir the beef occasionally towards the beginning of the cooking time then more often as the coconut milk reduces. You don’t want the sauce to stick. Season to taste with more salt and freshly ground black pepper.Spoon the curry into warm serving dishes, pick out the lime leaves and cinnamon stick, and sprinkle with the toasted coconut, if using. In a food processor combine the lemongrass, onions, garlic, ginger, galangal and chillies. Blend to a fine paste (you may need to remove the lid and push the mixture down a couple of times with spatula until the right consistency is reached). In a food processor combine the lemongrass, onions, garlic, ginger, galangal and chillies. Blend to a fine paste (you may need to remove the lid and push the mixture down a couple of times with spatula until the right consistency is reached). Heat the sunflower oil in a large flame-proof casserole and fry the paste gently for 3-4 minutes, stirring constantly. Add the cumin, coriander and turmeric and cook for two minutes. Heat the sunflower oil in a large flame-proof casserole and fry the paste gently for 3-4 minutes, stirring constantly. Add the cumin, coriander and turmeric and cook for two minutes. Add the beef to the pan and stir to coat in the paste and spices. Cook for five minutes, stirring constantly until the meat is very lightly coloured all over. Add the beef to the pan and stir to coat in the paste and spices. Cook for five minutes, stirring constantly until the meat is very lightly coloured all over. Pour the coconut milk and 400ml/14fl oz cold water into the casserole. Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer. Pour the coconut milk and 400ml/14fl oz cold water into the casserole. Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer. Reduce the heat and leave to gently simmer uncovered for about 2½-3 hours, or until the meat is meltingly tender and the sauce is very thick, glossy and rich. Stir the beef occasionally towards the beginning of the cooking time then more often as the coconut milk reduces. You don’t want the sauce to stick. Season to taste with more salt and freshly ground black pepper. Reduce the heat and leave to gently simmer uncovered for about 2½-3 hours, or until the meat is meltingly tender and the sauce is very thick, glossy and rich. Stir the beef occasionally towards the beginning of the cooking time then more often as the coconut milk reduces. You don’t want the sauce to stick. Season to taste with more salt and freshly ground black pepper. Spoon the curry into warm serving dishes, pick out the lime leaves and cinnamon stick, and sprinkle with the toasted coconut, if using. Spoon the curry into warm serving dishes, pick out the lime leaves and cinnamon stick, and sprinkle with the toasted coconut, if using. Recipe tips This curry is even better made the day before, so cook for 15 minutes less and cool quickly in a large, shallow dish. Cover and keep in the fridge. Reheat slowly in a large casserole until piping hot, stirring just enough to distribute the heat but not so much that the meat breaks up. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beef_rendang_62793",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef rendang recipe",
"content": "An average of 4.8 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_rendang_62793_16x9.jpg Beef rendang is a really rich South-East Asian curry made with coconut milk and tender beef. Serve with jasmine rice and steamed greens. 2 lemongrass stalks, dry outer leaves removed, roughly chopped 3 medium-sized red onions, quartered6 garlic cloves, peeled25g/1oz fresh root ginger, peeled and roughly chopped75g/2½oz chunk galangal, peeled and roughly chopped 3 plump red chillies, roughly chopped without deseeding 3 tbsp sunflower oil2 tsp ground cumin1 tbsp ground coriander1 tsp ground turmeric1.5kg/3lb 5oz beef chuck steak (or any good braising beef), trimmed and cut into 3cm/1¼in cubes400ml/14fl oz can coconut milk4 fresh makrut lime leaves1 cinnamon stick1 tbsp soft light brown sugar or palm sugar2 tsp tamarind paste or freshly squeezed juice of 1 lime2 tbsp dark soy sauce2 tsp flaked sea salt, plus extra to seasonground black peppertoasted coconut flakes, to serve (optional) 2 lemongrass stalks, dry outer leaves removed, roughly chopped 3 medium-sized red onions, quartered 6 garlic cloves, peeled 25g/1oz fresh root ginger, peeled and roughly chopped 75g/2½oz chunk galangal, peeled and roughly chopped 3 plump red chillies, roughly chopped without deseeding 3 tbsp sunflower oil 2 tsp ground cumin 1 tbsp ground coriander 1 tsp ground turmeric 1.5kg/3lb 5oz beef chuck steak (or any good braising beef), trimmed and cut into 3cm/1¼in cubes 400ml/14fl oz can coconut milk 4 fresh makrut lime leaves 1 cinnamon stick 1 tbsp soft light brown sugar or palm sugar 2 tsp tamarind paste or freshly squeezed juice of 1 lime 2 tbsp dark soy sauce 2 tsp flaked sea salt, plus extra to season ground black pepper toasted coconut flakes, to serve (optional) Method In a food processor combine the lemongrass, onions, garlic, ginger, galangal and chillies. Blend to a fine paste (you may need to remove the lid and push the mixture down a couple of times with spatula until the right consistency is reached).Heat the sunflower oil in a large flame-proof casserole and fry the paste gently for 3-4 minutes, stirring constantly. Add the cumin, coriander and turmeric and cook for two minutes.Add the beef to the pan and stir to coat in the paste and spices. Cook for five minutes, stirring constantly until the meat is very lightly coloured all over. Pour the coconut milk and 400ml/14fl oz cold water into the casserole. Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer. Reduce the heat and leave to gently simmer uncovered for about 2½-3 hours, or until the meat is meltingly tender and the sauce is very thick, glossy and rich. Stir the beef occasionally towards the beginning of the cooking time then more often as the coconut milk reduces. You don’t want the sauce to stick. Season to taste with more salt and freshly ground black pepper.Spoon the curry into warm serving dishes, pick out the lime leaves and cinnamon stick, and sprinkle with the toasted coconut, if using. In a food processor combine the lemongrass, onions, garlic, ginger, galangal and chillies. Blend to a fine paste (you may need to remove the lid and push the mixture down a couple of times with spatula until the right consistency is reached). In a food processor combine the lemongrass, onions, garlic, ginger, galangal and chillies. Blend to a fine paste (you may need to remove the lid and push the mixture down a couple of times with spatula until the right consistency is reached). Heat the sunflower oil in a large flame-proof casserole and fry the paste gently for 3-4 minutes, stirring constantly. Add the cumin, coriander and turmeric and cook for two minutes. Heat the sunflower oil in a large flame-proof casserole and fry the paste gently for 3-4 minutes, stirring constantly. Add the cumin, coriander and turmeric and cook for two minutes. Add the beef to the pan and stir to coat in the paste and spices. Cook for five minutes, stirring constantly until the meat is very lightly coloured all over. Add the beef to the pan and stir to coat in the paste and spices. Cook for five minutes, stirring constantly until the meat is very lightly coloured all over. Pour the coconut milk and 400ml/14fl oz cold water into the casserole. Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer. Pour the coconut milk and 400ml/14fl oz cold water into the casserole. Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer. Reduce the heat and leave to gently simmer uncovered for about 2½-3 hours, or until the meat is meltingly tender and the sauce is very thick, glossy and rich. Stir the beef occasionally towards the beginning of the cooking time then more often as the coconut milk reduces. You don’t want the sauce to stick. Season to taste with more salt and freshly ground black pepper. Reduce the heat and leave to gently simmer uncovered for about 2½-3 hours, or until the meat is meltingly tender and the sauce is very thick, glossy and rich. Stir the beef occasionally towards the beginning of the cooking time then more often as the coconut milk reduces. You don’t want the sauce to stick. Season to taste with more salt and freshly ground black pepper. Spoon the curry into warm serving dishes, pick out the lime leaves and cinnamon stick, and sprinkle with the toasted coconut, if using. Spoon the curry into warm serving dishes, pick out the lime leaves and cinnamon stick, and sprinkle with the toasted coconut, if using. Recipe tips This curry is even better made the day before, so cook for 15 minutes less and cool quickly in a large, shallow dish. Cover and keep in the fridge. Reheat slowly in a large casserole until piping hot, stirring just enough to distribute the heat but not so much that the meat breaks up."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b3eb3bdbfd0cc00c6b"
} | 4ba5ea661493620467e5996274cc23469dedd8a1c794bdd95fcb666151215aff | Thai coconut-chilli prawns recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_coconut-chilli_60337_16x9.jpg The strident summery flavours of this quick and easy recipe make it an absolute winner for a barbecue or party. 4cm/1½in piece fresh galangal, peeled, chopped2.5cm/1in piece fresh ginger, peeled, chopped2 stalks lemongrass, outer leaves removed, inner core chopped2 garlic cloves, peeled1 red chilli, stalk removed2 limes, zest and juice3 tbsp soy saucesmall bunch fresh coriander, roots and leaves chopped separately1 x 100g/3½oz block dried coconut24 large prawns, peeled, heads removed½ fresh coconut, flesh only½ lime, cut into wedges, to serve 4cm/1½in piece fresh galangal, peeled, chopped 2.5cm/1in piece fresh ginger, peeled, chopped 2 stalks lemongrass, outer leaves removed, inner core chopped 2 garlic cloves, peeled 1 red chilli, stalk removed 2 limes, zest and juice 3 tbsp soy sauce small bunch fresh coriander, roots and leaves chopped separately 1 x 100g/3½oz block dried coconut 24 large prawns, peeled, heads removed ½ fresh coconut, flesh only ½ lime, cut into wedges, to serve Method Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste.Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag, removing as much air as possible as you do so, then massage the mixture into the prawns and set aside in the fridge to marinate for 1-2 hours, or overnight, if possible.Heat a frying pan over a medium heat. Using a potato peeler, shave the fresh coconut into the pan, then dry-roast the coconut shavings until lightly toasted. Set aside.When the prawns have marinated, heat a griddle pan over a medium to high heat. When the pan is hot, shake any excess marinade from the prawns, then put them on the griddle, in batches if necessary, and grill for 2-3 minutes, or until pink and opaque.To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime. Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste. Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste. Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag, removing as much air as possible as you do so, then massage the mixture into the prawns and set aside in the fridge to marinate for 1-2 hours, or overnight, if possible. Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag, removing as much air as possible as you do so, then massage the mixture into the prawns and set aside in the fridge to marinate for 1-2 hours, or overnight, if possible. Heat a frying pan over a medium heat. Using a potato peeler, shave the fresh coconut into the pan, then dry-roast the coconut shavings until lightly toasted. Set aside. Heat a frying pan over a medium heat. Using a potato peeler, shave the fresh coconut into the pan, then dry-roast the coconut shavings until lightly toasted. Set aside. When the prawns have marinated, heat a griddle pan over a medium to high heat. When the pan is hot, shake any excess marinade from the prawns, then put them on the griddle, in batches if necessary, and grill for 2-3 minutes, or until pink and opaque. When the prawns have marinated, heat a griddle pan over a medium to high heat. When the pan is hot, shake any excess marinade from the prawns, then put them on the griddle, in batches if necessary, and grill for 2-3 minutes, or until pink and opaque. To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime. To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/thai_coconut-chilli_60337",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai coconut-chilli prawns 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/thai_coconut-chilli_60337_16x9.jpg The strident summery flavours of this quick and easy recipe make it an absolute winner for a barbecue or party. 4cm/1½in piece fresh galangal, peeled, chopped2.5cm/1in piece fresh ginger, peeled, chopped2 stalks lemongrass, outer leaves removed, inner core chopped2 garlic cloves, peeled1 red chilli, stalk removed2 limes, zest and juice3 tbsp soy saucesmall bunch fresh coriander, roots and leaves chopped separately1 x 100g/3½oz block dried coconut24 large prawns, peeled, heads removed½ fresh coconut, flesh only½ lime, cut into wedges, to serve 4cm/1½in piece fresh galangal, peeled, chopped 2.5cm/1in piece fresh ginger, peeled, chopped 2 stalks lemongrass, outer leaves removed, inner core chopped 2 garlic cloves, peeled 1 red chilli, stalk removed 2 limes, zest and juice 3 tbsp soy sauce small bunch fresh coriander, roots and leaves chopped separately 1 x 100g/3½oz block dried coconut 24 large prawns, peeled, heads removed ½ fresh coconut, flesh only ½ lime, cut into wedges, to serve Method Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste.Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag, removing as much air as possible as you do so, then massage the mixture into the prawns and set aside in the fridge to marinate for 1-2 hours, or overnight, if possible.Heat a frying pan over a medium heat. Using a potato peeler, shave the fresh coconut into the pan, then dry-roast the coconut shavings until lightly toasted. Set aside.When the prawns have marinated, heat a griddle pan over a medium to high heat. When the pan is hot, shake any excess marinade from the prawns, then put them on the griddle, in batches if necessary, and grill for 2-3 minutes, or until pink and opaque.To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime. Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste. Blend the galangal, ginger, lemongrass, garlic, chilli, zest and juice of the limes, soy sauce, coriander roots and dried coconut in a food processor until well combined as a thick, rough paste. Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag, removing as much air as possible as you do so, then massage the mixture into the prawns and set aside in the fridge to marinate for 1-2 hours, or overnight, if possible. Transfer the paste to a resealable freezer bag and add the prawns. Seal the bag, removing as much air as possible as you do so, then massage the mixture into the prawns and set aside in the fridge to marinate for 1-2 hours, or overnight, if possible. Heat a frying pan over a medium heat. Using a potato peeler, shave the fresh coconut into the pan, then dry-roast the coconut shavings until lightly toasted. Set aside. Heat a frying pan over a medium heat. Using a potato peeler, shave the fresh coconut into the pan, then dry-roast the coconut shavings until lightly toasted. Set aside. When the prawns have marinated, heat a griddle pan over a medium to high heat. When the pan is hot, shake any excess marinade from the prawns, then put them on the griddle, in batches if necessary, and grill for 2-3 minutes, or until pink and opaque. When the prawns have marinated, heat a griddle pan over a medium to high heat. When the pan is hot, shake any excess marinade from the prawns, then put them on the griddle, in batches if necessary, and grill for 2-3 minutes, or until pink and opaque. To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime. To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b3eb3bdbfd0cc00c6c"
} | 6bcf34a88ce593fb96739449d3c20c2f3bf5a5da880908680b0562e16332af81 | Thai red curry sea bass and griddled vegetables recipe
Steamed sea bass with griddled vegetables in a red curry sauce An average of 5.0 out of 5 stars from 3 ratings Bring the spicy flavours of Thailand to a simple midweek curry dish. 2 limes, juice and zest2 lemongrass sticks, roughly chopped6 garlic cloves 1 tbsp Thai fish sauce 1–2 tbsp palm sugar 1 tbsp crushed fresh galangal 4 red chillies, stalks removed and roughly chopped½ tsp ground coriander ½ tsp ground cumin½ tsp Thai shrimp paste 1 tbsp chopped coriander root 3 Thai shallots, peeled and roughly chopped1 tbsp white peppercorns 2 tsp vegetable oil 400ml tin coconut milk salt and freshly ground black pepper 2 limes, juice and zest 2 lemongrass sticks, roughly chopped 6 garlic cloves 1 tbsp Thai fish sauce 1–2 tbsp palm sugar 1 tbsp crushed fresh galangal 4 red chillies, stalks removed and roughly chopped ½ tsp ground coriander ½ tsp ground cumin ½ tsp Thai shrimp paste 1 tbsp chopped coriander root 3 Thai shallots, peeled and roughly chopped 1 tbsp white peppercorns 2 tsp vegetable oil 400ml tin coconut milk salt and freshly ground black pepper 1 whole sea bass, cut into fillets6 Tenderstem broccoli heads4 baby corn3 baby carrots, trimmed2 baby peppers, stalks and seeds removed 4 Thai shallots, peeled, blanched and refreshed30g/1oz green beans, trimmed1 green chilli, stalk and seeds removed 1 red chilli, stalk and seeds removed3 kaffir lime leaves 2 tbsp fresh green peppercorns mixed herbs, such as chervil, Thai basil, tarragon, coriander, chives, to garnish 1 whole sea bass, cut into fillets 6 Tenderstem broccoli heads 4 baby corn 3 baby carrots, trimmed 2 baby peppers, stalks and seeds removed 4 Thai shallots, peeled, blanched and refreshed 30g/1oz green beans, trimmed 1 green chilli, stalk and seeds removed 1 red chilli, stalk and seeds removed 3 kaffir lime leaves 2 tbsp fresh green peppercorns mixed herbs, such as chervil, Thai basil, tarragon, coriander, chives, to garnish Method To make the sauce, place all of the ingredients, except the vegetable oil and coconut milk, in a food processor or blender. Blitz until smooth. Pass through a sieve and set aside. To make the steamed sea bass, wrap the fillets tightly in heatproof cling film and place in a steamer basket. Steam for 8–10 minutes, or until cooked through. To test whether the fish is done, insert a knife into the centre for 10 seconds; it should penetrate easily and feel hot when you remove it. Keep the fish warm.Heat a large griddle pan over a medium heat. Griddle the broccoli, corn, carrots, pepper, shallots, beans and chillies until charred but still have a little crunch. Add the lime leaves and peppercorns and cook for a further minute. Heat the oil in a saucepan and add the red curry paste. Stir in the coconut milk and season to taste. Transfer the vegetables to a large serving bowl, pour over the sauce and top with the steamed fish. Garnish with the herbs and serve. To make the sauce, place all of the ingredients, except the vegetable oil and coconut milk, in a food processor or blender. Blitz until smooth. Pass through a sieve and set aside. To make the sauce, place all of the ingredients, except the vegetable oil and coconut milk, in a food processor or blender. Blitz until smooth. Pass through a sieve and set aside. To make the steamed sea bass, wrap the fillets tightly in heatproof cling film and place in a steamer basket. Steam for 8–10 minutes, or until cooked through. To test whether the fish is done, insert a knife into the centre for 10 seconds; it should penetrate easily and feel hot when you remove it. Keep the fish warm. To make the steamed sea bass, wrap the fillets tightly in heatproof cling film and place in a steamer basket. Steam for 8–10 minutes, or until cooked through. To test whether the fish is done, insert a knife into the centre for 10 seconds; it should penetrate easily and feel hot when you remove it. Keep the fish warm. Heat a large griddle pan over a medium heat. Griddle the broccoli, corn, carrots, pepper, shallots, beans and chillies until charred but still have a little crunch. Add the lime leaves and peppercorns and cook for a further minute. Heat a large griddle pan over a medium heat. Griddle the broccoli, corn, carrots, pepper, shallots, beans and chillies until charred but still have a little crunch. Add the lime leaves and peppercorns and cook for a further minute. Heat the oil in a saucepan and add the red curry paste. Stir in the coconut milk and season to taste. Heat the oil in a saucepan and add the red curry paste. Stir in the coconut milk and season to taste. Transfer the vegetables to a large serving bowl, pour over the sauce and top with the steamed fish. Garnish with the herbs and serve. Transfer the vegetables to a large serving bowl, pour over the sauce and top with the steamed fish. Garnish with the herbs and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steamed_sea_bass_with_31591",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Thai red curry sea bass and griddled vegetables recipe",
"content": "Steamed sea bass with griddled vegetables in a red curry sauce An average of 5.0 out of 5 stars from 3 ratings Bring the spicy flavours of Thailand to a simple midweek curry dish. 2 limes, juice and zest2 lemongrass sticks, roughly chopped6 garlic cloves 1 tbsp Thai fish sauce 1–2 tbsp palm sugar 1 tbsp crushed fresh galangal 4 red chillies, stalks removed and roughly chopped½ tsp ground coriander ½ tsp ground cumin½ tsp Thai shrimp paste 1 tbsp chopped coriander root 3 Thai shallots, peeled and roughly chopped1 tbsp white peppercorns 2 tsp vegetable oil 400ml tin coconut milk salt and freshly ground black pepper 2 limes, juice and zest 2 lemongrass sticks, roughly chopped 6 garlic cloves 1 tbsp Thai fish sauce 1–2 tbsp palm sugar 1 tbsp crushed fresh galangal 4 red chillies, stalks removed and roughly chopped ½ tsp ground coriander ½ tsp ground cumin ½ tsp Thai shrimp paste 1 tbsp chopped coriander root 3 Thai shallots, peeled and roughly chopped 1 tbsp white peppercorns 2 tsp vegetable oil 400ml tin coconut milk salt and freshly ground black pepper 1 whole sea bass, cut into fillets6 Tenderstem broccoli heads4 baby corn3 baby carrots, trimmed2 baby peppers, stalks and seeds removed 4 Thai shallots, peeled, blanched and refreshed30g/1oz green beans, trimmed1 green chilli, stalk and seeds removed 1 red chilli, stalk and seeds removed3 kaffir lime leaves 2 tbsp fresh green peppercorns mixed herbs, such as chervil, Thai basil, tarragon, coriander, chives, to garnish 1 whole sea bass, cut into fillets 6 Tenderstem broccoli heads 4 baby corn 3 baby carrots, trimmed 2 baby peppers, stalks and seeds removed 4 Thai shallots, peeled, blanched and refreshed 30g/1oz green beans, trimmed 1 green chilli, stalk and seeds removed 1 red chilli, stalk and seeds removed 3 kaffir lime leaves 2 tbsp fresh green peppercorns mixed herbs, such as chervil, Thai basil, tarragon, coriander, chives, to garnish Method To make the sauce, place all of the ingredients, except the vegetable oil and coconut milk, in a food processor or blender. Blitz until smooth. Pass through a sieve and set aside. To make the steamed sea bass, wrap the fillets tightly in heatproof cling film and place in a steamer basket. Steam for 8–10 minutes, or until cooked through. To test whether the fish is done, insert a knife into the centre for 10 seconds; it should penetrate easily and feel hot when you remove it. Keep the fish warm.Heat a large griddle pan over a medium heat. Griddle the broccoli, corn, carrots, pepper, shallots, beans and chillies until charred but still have a little crunch. Add the lime leaves and peppercorns and cook for a further minute. Heat the oil in a saucepan and add the red curry paste. Stir in the coconut milk and season to taste. Transfer the vegetables to a large serving bowl, pour over the sauce and top with the steamed fish. Garnish with the herbs and serve. To make the sauce, place all of the ingredients, except the vegetable oil and coconut milk, in a food processor or blender. Blitz until smooth. Pass through a sieve and set aside. To make the sauce, place all of the ingredients, except the vegetable oil and coconut milk, in a food processor or blender. Blitz until smooth. Pass through a sieve and set aside. To make the steamed sea bass, wrap the fillets tightly in heatproof cling film and place in a steamer basket. Steam for 8–10 minutes, or until cooked through. To test whether the fish is done, insert a knife into the centre for 10 seconds; it should penetrate easily and feel hot when you remove it. Keep the fish warm. To make the steamed sea bass, wrap the fillets tightly in heatproof cling film and place in a steamer basket. Steam for 8–10 minutes, or until cooked through. To test whether the fish is done, insert a knife into the centre for 10 seconds; it should penetrate easily and feel hot when you remove it. Keep the fish warm. Heat a large griddle pan over a medium heat. Griddle the broccoli, corn, carrots, pepper, shallots, beans and chillies until charred but still have a little crunch. Add the lime leaves and peppercorns and cook for a further minute. Heat a large griddle pan over a medium heat. Griddle the broccoli, corn, carrots, pepper, shallots, beans and chillies until charred but still have a little crunch. Add the lime leaves and peppercorns and cook for a further minute. Heat the oil in a saucepan and add the red curry paste. Stir in the coconut milk and season to taste. Heat the oil in a saucepan and add the red curry paste. Stir in the coconut milk and season to taste. Transfer the vegetables to a large serving bowl, pour over the sauce and top with the steamed fish. Garnish with the herbs and serve. Transfer the vegetables to a large serving bowl, pour over the sauce and top with the steamed fish. Garnish with the herbs and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b4eb3bdbfd0cc00c6d"
} | c7c94a14c994164afec373cadf20cc113a210e33f29f0454c5508eb8441517fa | Indonesian shellfish and cuttlefish broth recipe
An average of 5.0 out of 5 stars from 2 ratings This seafood stew is packed with Indonesian flavours, with a galangal and coconut milk broth. 1 mango, peeled and roughly choppedhandful salted peanuts 2 green chillies, roughly chopped 1 Thai red chilli, deseeded and roughly chopped2 lemongrass sticks, roughly chopped 2 tbsp roughly chopped fresh coriander stalks6 spring onions, roughly chopped 4 garlic cloves, roughly chopped 1 small piece of galangal, peeled and roughly chopped 1 mango, peeled and roughly chopped handful salted peanuts 2 green chillies, roughly chopped 1 Thai red chilli, deseeded and roughly chopped 2 lemongrass sticks, roughly chopped 2 tbsp roughly chopped fresh coriander stalks 6 spring onions, roughly chopped 4 garlic cloves, roughly chopped 1 small piece of galangal, peeled and roughly chopped 3 small to medium fresh cuttlefish, around 450g/1lb in weight, cleaned2 garlic cloves, roughly chopped1 red chilli, diced1 tsp peeled and minced fresh galangal2–4 tbsp Thai fish sauce 3 small to medium fresh cuttlefish, around 450g/1lb in weight, cleaned 2 garlic cloves, roughly chopped 1 red chilli, diced 1 tsp peeled and minced fresh galangal 2–4 tbsp Thai fish sauce 1 tbsp vegetable oil3 small Thai shallots, peeled and thinly sliced4 lime leaves 400ml/14fl oz coconut milk 400ml/14fl oz fish stock soy sauce, to taste 1 small cooked lobster, cut into pieces, head discarded250g/9oz mussels, scrubbed and debearded250g/9oz clams, scrubbed and debearded250g/9oz prawns, peeled and butterflied2 limes, juice only 1 tbsp roughly chopped fresh coriander leaves 1 tbsp roughly chopped fresh Thai basil 1 tbsp vegetable oil 3 small Thai shallots, peeled and thinly sliced 4 lime leaves 400ml/14fl oz coconut milk 400ml/14fl oz fish stock soy sauce, to taste 1 small cooked lobster, cut into pieces, head discarded 250g/9oz mussels, scrubbed and debearded 250g/9oz clams, scrubbed and debearded 250g/9oz prawns, peeled and butterflied 2 limes, juice only 1 tbsp roughly chopped fresh coriander leaves 1 tbsp roughly chopped fresh Thai basil Method To make the paste, blitz all the ingredients in a food processor and set aside. To make the cuttlefish balls, blitz all of the ingredients to a smooth paste in a food processor. Form into small balls, place on a tray and chill in the fridge for an hour until firm. To make the broth, heat the oil in a frying pan and sauté the shallots until soft. Add the lime leaves and the reserved paste and cook out for a few minutes before pouring in the coconut milk and stock.Season with the soy sauce to taste. Discard any mussels or clams with broken shells and any that refuse to close when tapped. Add the prawns, mussels and clams to the broth. Simmer for a few minutes until cooked. Discard any mussels or clams that remain closed. Add the lobster and warm through in the broth.Preheat a deep fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the cuttlefish balls into the fryer for a few minutes until crispy. Stir the lime juice into the broth and garnish with the fresh herbs. Drop the cuttlefish balls into the broth. Serve immediately. To make the paste, blitz all the ingredients in a food processor and set aside. To make the paste, blitz all the ingredients in a food processor and set aside. To make the cuttlefish balls, blitz all of the ingredients to a smooth paste in a food processor. Form into small balls, place on a tray and chill in the fridge for an hour until firm. To make the cuttlefish balls, blitz all of the ingredients to a smooth paste in a food processor. Form into small balls, place on a tray and chill in the fridge for an hour until firm. To make the broth, heat the oil in a frying pan and sauté the shallots until soft. Add the lime leaves and the reserved paste and cook out for a few minutes before pouring in the coconut milk and stock. To make the broth, heat the oil in a frying pan and sauté the shallots until soft. Add the lime leaves and the reserved paste and cook out for a few minutes before pouring in the coconut milk and stock. Season with the soy sauce to taste. Discard any mussels or clams with broken shells and any that refuse to close when tapped. Add the prawns, mussels and clams to the broth. Simmer for a few minutes until cooked. Discard any mussels or clams that remain closed. Add the lobster and warm through in the broth. Season with the soy sauce to taste. Discard any mussels or clams with broken shells and any that refuse to close when tapped. Add the prawns, mussels and clams to the broth. Simmer for a few minutes until cooked. Discard any mussels or clams that remain closed. Add the lobster and warm through in the broth. Preheat a deep fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the cuttlefish balls into the fryer for a few minutes until crispy. Preheat a deep fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the cuttlefish balls into the fryer for a few minutes until crispy. Stir the lime juice into the broth and garnish with the fresh herbs. Drop the cuttlefish balls into the broth. Serve immediately. Stir the lime juice into the broth and garnish with the fresh herbs. Drop the cuttlefish balls into the broth. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/indonesian_shellfish_and_83621",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Indonesian shellfish and cuttlefish broth recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This seafood stew is packed with Indonesian flavours, with a galangal and coconut milk broth. 1 mango, peeled and roughly choppedhandful salted peanuts 2 green chillies, roughly chopped 1 Thai red chilli, deseeded and roughly chopped2 lemongrass sticks, roughly chopped 2 tbsp roughly chopped fresh coriander stalks6 spring onions, roughly chopped 4 garlic cloves, roughly chopped 1 small piece of galangal, peeled and roughly chopped 1 mango, peeled and roughly chopped handful salted peanuts 2 green chillies, roughly chopped 1 Thai red chilli, deseeded and roughly chopped 2 lemongrass sticks, roughly chopped 2 tbsp roughly chopped fresh coriander stalks 6 spring onions, roughly chopped 4 garlic cloves, roughly chopped 1 small piece of galangal, peeled and roughly chopped 3 small to medium fresh cuttlefish, around 450g/1lb in weight, cleaned2 garlic cloves, roughly chopped1 red chilli, diced1 tsp peeled and minced fresh galangal2–4 tbsp Thai fish sauce 3 small to medium fresh cuttlefish, around 450g/1lb in weight, cleaned 2 garlic cloves, roughly chopped 1 red chilli, diced 1 tsp peeled and minced fresh galangal 2–4 tbsp Thai fish sauce 1 tbsp vegetable oil3 small Thai shallots, peeled and thinly sliced4 lime leaves 400ml/14fl oz coconut milk 400ml/14fl oz fish stock soy sauce, to taste 1 small cooked lobster, cut into pieces, head discarded250g/9oz mussels, scrubbed and debearded250g/9oz clams, scrubbed and debearded250g/9oz prawns, peeled and butterflied2 limes, juice only 1 tbsp roughly chopped fresh coriander leaves 1 tbsp roughly chopped fresh Thai basil 1 tbsp vegetable oil 3 small Thai shallots, peeled and thinly sliced 4 lime leaves 400ml/14fl oz coconut milk 400ml/14fl oz fish stock soy sauce, to taste 1 small cooked lobster, cut into pieces, head discarded 250g/9oz mussels, scrubbed and debearded 250g/9oz clams, scrubbed and debearded 250g/9oz prawns, peeled and butterflied 2 limes, juice only 1 tbsp roughly chopped fresh coriander leaves 1 tbsp roughly chopped fresh Thai basil Method To make the paste, blitz all the ingredients in a food processor and set aside. To make the cuttlefish balls, blitz all of the ingredients to a smooth paste in a food processor. Form into small balls, place on a tray and chill in the fridge for an hour until firm. To make the broth, heat the oil in a frying pan and sauté the shallots until soft. Add the lime leaves and the reserved paste and cook out for a few minutes before pouring in the coconut milk and stock.Season with the soy sauce to taste. Discard any mussels or clams with broken shells and any that refuse to close when tapped. Add the prawns, mussels and clams to the broth. Simmer for a few minutes until cooked. Discard any mussels or clams that remain closed. Add the lobster and warm through in the broth.Preheat a deep fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the cuttlefish balls into the fryer for a few minutes until crispy. Stir the lime juice into the broth and garnish with the fresh herbs. Drop the cuttlefish balls into the broth. Serve immediately. To make the paste, blitz all the ingredients in a food processor and set aside. To make the paste, blitz all the ingredients in a food processor and set aside. To make the cuttlefish balls, blitz all of the ingredients to a smooth paste in a food processor. Form into small balls, place on a tray and chill in the fridge for an hour until firm. To make the cuttlefish balls, blitz all of the ingredients to a smooth paste in a food processor. Form into small balls, place on a tray and chill in the fridge for an hour until firm. To make the broth, heat the oil in a frying pan and sauté the shallots until soft. Add the lime leaves and the reserved paste and cook out for a few minutes before pouring in the coconut milk and stock. To make the broth, heat the oil in a frying pan and sauté the shallots until soft. Add the lime leaves and the reserved paste and cook out for a few minutes before pouring in the coconut milk and stock. Season with the soy sauce to taste. Discard any mussels or clams with broken shells and any that refuse to close when tapped. Add the prawns, mussels and clams to the broth. Simmer for a few minutes until cooked. Discard any mussels or clams that remain closed. Add the lobster and warm through in the broth. Season with the soy sauce to taste. Discard any mussels or clams with broken shells and any that refuse to close when tapped. Add the prawns, mussels and clams to the broth. Simmer for a few minutes until cooked. Discard any mussels or clams that remain closed. Add the lobster and warm through in the broth. Preheat a deep fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the cuttlefish balls into the fryer for a few minutes until crispy. Preheat a deep fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the cuttlefish balls into the fryer for a few minutes until crispy. Stir the lime juice into the broth and garnish with the fresh herbs. Drop the cuttlefish balls into the broth. Serve immediately. Stir the lime juice into the broth and garnish with the fresh herbs. Drop the cuttlefish balls into the broth. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b4eb3bdbfd0cc00c6e"
} | ff06b6b2390ea85c4c202f3e413d44f54f6ca6509704d1d331957f472e89b535 | Beef panang curry recipe
An average of 5.0 out of 5 stars from 6 ratings A delicious Thai curry that's similar to the better-known red curry, but with a thicker, richer sauce 1 large shallot, roughly chopped3cm/1.2 in piece galangal, peeled and roughly chopped2 bird's-eye chillies, seeds removed, roughly chopped3 garlic cloves2 kaffir lime leaves, roughly chopped1 tbsp soy sauce2 tbsp fish sauce1 tsp shrimp paste (blachan)4 tbsp tomato purée1 tbsp paprika1 tbsp ground cumin1 tbsp ground coriander½ tsp ground cinnamon½ tsp turmeric¼ tsp ground nutmeg¼ tsp ground cloves 1 large shallot, roughly chopped 3cm/1.2 in piece galangal, peeled and roughly chopped 2 bird's-eye chillies, seeds removed, roughly chopped 3 garlic cloves 2 kaffir lime leaves, roughly chopped 1 tbsp soy sauce 2 tbsp fish sauce 1 tsp shrimp paste (blachan) 4 tbsp tomato purée 1 tbsp paprika 1 tbsp ground cumin 1 tbsp ground coriander ½ tsp ground cinnamon ½ tsp turmeric ¼ tsp ground nutmeg ¼ tsp ground cloves 1 tbsp groundnut oil250g/9oz beef fillet, sliced thinly400ml/14fl oz coconut milk1-2 tbsp fish sauce1 lime, juice onlysmall handful Thai basil leaves, roughly torn 1 tbsp groundnut oil 250g/9oz beef fillet, sliced thinly 400ml/14fl oz coconut milk 1-2 tbsp fish sauce 1 lime, juice only small handful Thai basil leaves, roughly torn 300g/11oz Thai jasmine rice, steamed 300g/11oz Thai jasmine rice, steamed Method For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.Add fish sauce and lime juice to the curry, to taste.Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice. For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée. For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée. For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes. For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes. Add fish sauce and lime juice to the curry, to taste. Add fish sauce and lime juice to the curry, to taste. Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice. Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/thairedpenangcurry_90828",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef panang curry recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings A delicious Thai curry that's similar to the better-known red curry, but with a thicker, richer sauce 1 large shallot, roughly chopped3cm/1.2 in piece galangal, peeled and roughly chopped2 bird's-eye chillies, seeds removed, roughly chopped3 garlic cloves2 kaffir lime leaves, roughly chopped1 tbsp soy sauce2 tbsp fish sauce1 tsp shrimp paste (blachan)4 tbsp tomato purée1 tbsp paprika1 tbsp ground cumin1 tbsp ground coriander½ tsp ground cinnamon½ tsp turmeric¼ tsp ground nutmeg¼ tsp ground cloves 1 large shallot, roughly chopped 3cm/1.2 in piece galangal, peeled and roughly chopped 2 bird's-eye chillies, seeds removed, roughly chopped 3 garlic cloves 2 kaffir lime leaves, roughly chopped 1 tbsp soy sauce 2 tbsp fish sauce 1 tsp shrimp paste (blachan) 4 tbsp tomato purée 1 tbsp paprika 1 tbsp ground cumin 1 tbsp ground coriander ½ tsp ground cinnamon ½ tsp turmeric ¼ tsp ground nutmeg ¼ tsp ground cloves 1 tbsp groundnut oil250g/9oz beef fillet, sliced thinly400ml/14fl oz coconut milk1-2 tbsp fish sauce1 lime, juice onlysmall handful Thai basil leaves, roughly torn 1 tbsp groundnut oil 250g/9oz beef fillet, sliced thinly 400ml/14fl oz coconut milk 1-2 tbsp fish sauce 1 lime, juice only small handful Thai basil leaves, roughly torn 300g/11oz Thai jasmine rice, steamed 300g/11oz Thai jasmine rice, steamed Method For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée.For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes.Add fish sauce and lime juice to the curry, to taste.Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice. For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée. For the paste, place all the paste ingredients into a food processor or pestle and mortar and blend (or grind) to a smooth purée. For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes. For the curry, heat a wok until hot, add the oil and beef and stir fry until just browned. Add the paste and cook for 1-2 minutes. Pour in the coconut milk, bring to the boil and then simmer for 2-3 minutes. Add fish sauce and lime juice to the curry, to taste. Add fish sauce and lime juice to the curry, to taste. Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice. Ladle the stir fry into bowls and top with the Thai basil leaves. Serve with the Thai jasmine rice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b4eb3bdbfd0cc00c6f"
} | 257836dca5fc7f38693628eb1f85b92b68f6f9fc43ae530d517129e48eb38a7b | Fish amok recipe
An average of 3.7 out of 5 stars from 3 ratings Amok is a celebratory dish from Cambodia that is traditionally cooked in a banana or palm leaf, but you can use any heatproof bowl that fits inside your steamer. It has a mousse-like texture and is usually served with steamed rice. 8cm/3¼in piece galangal, peeled and roughly chopped6 garlic cloves, peeled and roughly chopped12 kaffir lime leaves, roughly chopped2 limes, juice and zest only7 shallots, roughly chopped2 fresh bird’s-eye chillies, stalks removed and roughly chopped2 tsp turmeric2 tbsp palm sugar1 tbsp prahok or Asian fish paste1 tbsp vegetable oil 8cm/3¼in piece galangal, peeled and roughly chopped 6 garlic cloves, peeled and roughly chopped 12 kaffir lime leaves, roughly chopped 2 limes, juice and zest only 7 shallots, roughly chopped 2 fresh bird’s-eye chillies, stalks removed and roughly chopped 2 tsp turmeric 2 tbsp palm sugar 1 tbsp prahok or Asian fish paste 1 tbsp vegetable oil 150ml/5fl oz coconut milk2 free-range eggs, beaten300g/10½oz cod or other white fish, cut into 3cm/1¼in cubessmall bunch fresh coriander, roughly chopped2 large palm or banana leaves (optional – see the recipe tip) 150ml/5fl oz coconut milk 2 free-range eggs, beaten 300g/10½oz cod or other white fish, cut into 3cm/1¼in cubes small bunch fresh coriander, roughly chopped 2 large palm or banana leaves (optional – see the recipe tip) 1 tbsp vegetable oil 3 garlic cloves, finely chopped2 large bunches (about 250g/9oz) morning glory or water spinach, cut into 4-cm/1½-in piecessplash of light soy sauce 1 tbsp vegetable oil 3 garlic cloves, finely chopped 2 large bunches (about 250g/9oz) morning glory or water spinach, cut into 4-cm/1½-in pieces splash of light soy sauce 2 lime or Noni leaves, finely sliced, to garnish1 fresh bird’s-eye chilli, stalk removed and finely sliced, to garnish1 tbsp coconut flakes, toasted, to garnishjasmine rice, to serve2 fresh red chillies, finely chopped, to serve 2 lime or Noni leaves, finely sliced, to garnish 1 fresh bird’s-eye chilli, stalk removed and finely sliced, to garnish 1 tbsp coconut flakes, toasted, to garnish jasmine rice, to serve 2 fresh red chillies, finely chopped, to serve Method For the kroeung curry paste, put all the ingredients in a large pestle and mortar and pound until a smooth paste is formed. Heat the oil in a wok and fry the paste, stirring almost constantly for 10 minutes, or until darkened in colour. Tip out into a bowl and leave to cool a little.For the amok, stir the coconut milk into the curry paste. Beat the eggs into the curry paste mixture. Stir in the fish and gently fold in the coriander. If using the banana or palm leaves to create traditional ‘dishes’, do this now following the information in the tips section. Alternatively, spoon the amok into a heatproof dish and place in a steamer for about 10 minutes, or until the fish is cooked through and the amok has set. For the morning glory, heat the oil in a large wok, add the garlic and fry for 30 seconds. Add the morning glory and stir-fry for about 3 minutes, adding a splash of water if needed to help cook through and stop burning. Take off the heat and stir through the soy sauce.To serve, garnish the amok with the lime leaves, bird's-eye chilli and coconut. Serve the amok dishes (or divide into four if you cooked it in one bowl) with the morning glory, rice and red chillies. For the kroeung curry paste, put all the ingredients in a large pestle and mortar and pound until a smooth paste is formed. Heat the oil in a wok and fry the paste, stirring almost constantly for 10 minutes, or until darkened in colour. Tip out into a bowl and leave to cool a little. For the kroeung curry paste, put all the ingredients in a large pestle and mortar and pound until a smooth paste is formed. Heat the oil in a wok and fry the paste, stirring almost constantly for 10 minutes, or until darkened in colour. Tip out into a bowl and leave to cool a little. For the amok, stir the coconut milk into the curry paste. Beat the eggs into the curry paste mixture. Stir in the fish and gently fold in the coriander. For the amok, stir the coconut milk into the curry paste. Beat the eggs into the curry paste mixture. Stir in the fish and gently fold in the coriander. If using the banana or palm leaves to create traditional ‘dishes’, do this now following the information in the tips section. Alternatively, spoon the amok into a heatproof dish and place in a steamer for about 10 minutes, or until the fish is cooked through and the amok has set. If using the banana or palm leaves to create traditional ‘dishes’, do this now following the information in the tips section. Alternatively, spoon the amok into a heatproof dish and place in a steamer for about 10 minutes, or until the fish is cooked through and the amok has set. For the morning glory, heat the oil in a large wok, add the garlic and fry for 30 seconds. Add the morning glory and stir-fry for about 3 minutes, adding a splash of water if needed to help cook through and stop burning. Take off the heat and stir through the soy sauce. For the morning glory, heat the oil in a large wok, add the garlic and fry for 30 seconds. Add the morning glory and stir-fry for about 3 minutes, adding a splash of water if needed to help cook through and stop burning. Take off the heat and stir through the soy sauce. To serve, garnish the amok with the lime leaves, bird's-eye chilli and coconut. Serve the amok dishes (or divide into four if you cooked it in one bowl) with the morning glory, rice and red chillies. To serve, garnish the amok with the lime leaves, bird's-eye chilli and coconut. Serve the amok dishes (or divide into four if you cooked it in one bowl) with the morning glory, rice and red chillies. Recipe tips If using banana or palm leaves to create ‘dishes’, do this by dividing each leaf in half and cutting out a circle from each half using a pan lid as a guide. Bring a wide saucepan of water to the boil and add the leaves for 1 minute, or until softened. Remove and leave to cool. Create a dish shape from the banana leaf by pinning up the sides of the circle using four toothpicks. Alternatively, use baking paper or heavy duty kitchen foil to create dishes. If you don’t like too much heat, remove the seeds and white membranes from the chillies. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/fish_amok_26416",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fish amok recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Amok is a celebratory dish from Cambodia that is traditionally cooked in a banana or palm leaf, but you can use any heatproof bowl that fits inside your steamer. It has a mousse-like texture and is usually served with steamed rice. 8cm/3¼in piece galangal, peeled and roughly chopped6 garlic cloves, peeled and roughly chopped12 kaffir lime leaves, roughly chopped2 limes, juice and zest only7 shallots, roughly chopped2 fresh bird’s-eye chillies, stalks removed and roughly chopped2 tsp turmeric2 tbsp palm sugar1 tbsp prahok or Asian fish paste1 tbsp vegetable oil 8cm/3¼in piece galangal, peeled and roughly chopped 6 garlic cloves, peeled and roughly chopped 12 kaffir lime leaves, roughly chopped 2 limes, juice and zest only 7 shallots, roughly chopped 2 fresh bird’s-eye chillies, stalks removed and roughly chopped 2 tsp turmeric 2 tbsp palm sugar 1 tbsp prahok or Asian fish paste 1 tbsp vegetable oil 150ml/5fl oz coconut milk2 free-range eggs, beaten300g/10½oz cod or other white fish, cut into 3cm/1¼in cubessmall bunch fresh coriander, roughly chopped2 large palm or banana leaves (optional – see the recipe tip) 150ml/5fl oz coconut milk 2 free-range eggs, beaten 300g/10½oz cod or other white fish, cut into 3cm/1¼in cubes small bunch fresh coriander, roughly chopped 2 large palm or banana leaves (optional – see the recipe tip) 1 tbsp vegetable oil 3 garlic cloves, finely chopped2 large bunches (about 250g/9oz) morning glory or water spinach, cut into 4-cm/1½-in piecessplash of light soy sauce 1 tbsp vegetable oil 3 garlic cloves, finely chopped 2 large bunches (about 250g/9oz) morning glory or water spinach, cut into 4-cm/1½-in pieces splash of light soy sauce 2 lime or Noni leaves, finely sliced, to garnish1 fresh bird’s-eye chilli, stalk removed and finely sliced, to garnish1 tbsp coconut flakes, toasted, to garnishjasmine rice, to serve2 fresh red chillies, finely chopped, to serve 2 lime or Noni leaves, finely sliced, to garnish 1 fresh bird’s-eye chilli, stalk removed and finely sliced, to garnish 1 tbsp coconut flakes, toasted, to garnish jasmine rice, to serve 2 fresh red chillies, finely chopped, to serve Method For the kroeung curry paste, put all the ingredients in a large pestle and mortar and pound until a smooth paste is formed. Heat the oil in a wok and fry the paste, stirring almost constantly for 10 minutes, or until darkened in colour. Tip out into a bowl and leave to cool a little.For the amok, stir the coconut milk into the curry paste. Beat the eggs into the curry paste mixture. Stir in the fish and gently fold in the coriander. If using the banana or palm leaves to create traditional ‘dishes’, do this now following the information in the tips section. Alternatively, spoon the amok into a heatproof dish and place in a steamer for about 10 minutes, or until the fish is cooked through and the amok has set. For the morning glory, heat the oil in a large wok, add the garlic and fry for 30 seconds. Add the morning glory and stir-fry for about 3 minutes, adding a splash of water if needed to help cook through and stop burning. Take off the heat and stir through the soy sauce.To serve, garnish the amok with the lime leaves, bird's-eye chilli and coconut. Serve the amok dishes (or divide into four if you cooked it in one bowl) with the morning glory, rice and red chillies. For the kroeung curry paste, put all the ingredients in a large pestle and mortar and pound until a smooth paste is formed. Heat the oil in a wok and fry the paste, stirring almost constantly for 10 minutes, or until darkened in colour. Tip out into a bowl and leave to cool a little. For the kroeung curry paste, put all the ingredients in a large pestle and mortar and pound until a smooth paste is formed. Heat the oil in a wok and fry the paste, stirring almost constantly for 10 minutes, or until darkened in colour. Tip out into a bowl and leave to cool a little. For the amok, stir the coconut milk into the curry paste. Beat the eggs into the curry paste mixture. Stir in the fish and gently fold in the coriander. For the amok, stir the coconut milk into the curry paste. Beat the eggs into the curry paste mixture. Stir in the fish and gently fold in the coriander. If using the banana or palm leaves to create traditional ‘dishes’, do this now following the information in the tips section. Alternatively, spoon the amok into a heatproof dish and place in a steamer for about 10 minutes, or until the fish is cooked through and the amok has set. If using the banana or palm leaves to create traditional ‘dishes’, do this now following the information in the tips section. Alternatively, spoon the amok into a heatproof dish and place in a steamer for about 10 minutes, or until the fish is cooked through and the amok has set. For the morning glory, heat the oil in a large wok, add the garlic and fry for 30 seconds. Add the morning glory and stir-fry for about 3 minutes, adding a splash of water if needed to help cook through and stop burning. Take off the heat and stir through the soy sauce. For the morning glory, heat the oil in a large wok, add the garlic and fry for 30 seconds. Add the morning glory and stir-fry for about 3 minutes, adding a splash of water if needed to help cook through and stop burning. Take off the heat and stir through the soy sauce. To serve, garnish the amok with the lime leaves, bird's-eye chilli and coconut. Serve the amok dishes (or divide into four if you cooked it in one bowl) with the morning glory, rice and red chillies. To serve, garnish the amok with the lime leaves, bird's-eye chilli and coconut. Serve the amok dishes (or divide into four if you cooked it in one bowl) with the morning glory, rice and red chillies. Recipe tips If using banana or palm leaves to create ‘dishes’, do this by dividing each leaf in half and cutting out a circle from each half using a pan lid as a guide. Bring a wide saucepan of water to the boil and add the leaves for 1 minute, or until softened. Remove and leave to cool. Create a dish shape from the banana leaf by pinning up the sides of the circle using four toothpicks. Alternatively, use baking paper or heavy duty kitchen foil to create dishes. If you don’t like too much heat, remove the seeds and white membranes from the chillies."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad1b4eb3bdbfd0cc00c70"
} | fecd561fff4516efe9e2f227118bfceca73c18c74ce10635816f3382e7189a39 | Super satay chicken recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/super_satay_chicken_06986_16x9.jpg Roast chicken like you’ve never had it before. Try serving this with rice on a Sunday for a lighter, spicier, Indonesian alternative. Equipment and preparation: for this recipe you will need a food processor. 1 tbsp ground turmeric1 tbsp ground cumin1 large free-range chicken (about 1.8kg/4lb)250g/9oz unsalted peanuts, roasted 2 stalks lemongrass, finely chopped5cm/2in piece of galangal, grated3 garlic cloves, grated400ml/14fl oz coconut milk4 tbsp ketjap manis (sweet Indonesian soy sauce available from most Chinese supermarkets)2 tbsp dried chilli flakes1 lime, zest only 1 tbsp ground turmeric 1 tbsp ground cumin 1 large free-range chicken (about 1.8kg/4lb) 250g/9oz unsalted peanuts, roasted 2 stalks lemongrass, finely chopped 5cm/2in piece of galangal, grated 3 garlic cloves, grated 400ml/14fl oz coconut milk 4 tbsp ketjap manis (sweet Indonesian soy sauce available from most Chinese supermarkets) 2 tbsp dried chilli flakes 1 lime, zest only 2 red peppers, chopped4 red chillies, chopped3 garlic cloves, grated75g/2½oz caster sugar100ml/3½fl oz white wine vinegar1 tbsp cornflour, mixed with 2 tsp water2 limes, juice onlylarge pinch of salt1 tsp chilli flakes 2 red peppers, chopped 4 red chillies, chopped 3 garlic cloves, grated 75g/2½oz caster sugar 100ml/3½fl oz white wine vinegar 1 tbsp cornflour, mixed with 2 tsp water 2 limes, juice only large pinch of salt 1 tsp chilli flakes 2 bunches spring onions, cut into 2cm/¾in pieces150g/5½oz unsalted peanuts, roasted and roughly chopped1-2 green chillies, thinly sliced½ cucumber, sliced1 bunch coriander, leaves picked and stalks finely chopped2 tbsp clear honey4 tbsp soy sauce3 tbsp sesame oil2 limes, juice only 2 bunches spring onions, cut into 2cm/¾in pieces 150g/5½oz unsalted peanuts, roasted and roughly chopped 1-2 green chillies, thinly sliced ½ cucumber, sliced 1 bunch coriander, leaves picked and stalks finely chopped 2 tbsp clear honey 4 tbsp soy sauce 3 tbsp sesame oil 2 limes, juice only Method Mix together the turmeric and cumin, add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film, place it in the fridge and leave overnight. Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight.The next day, preheat the oven to 120C/250F/Gas ½. Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours, basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken, if needs be, you can add a splash or two of water while cooking. Remove from the oven, baste and leave to rest for 20 minutes. Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough purée. Pour the mixture into a saucepan and bring to the boil. Cook for around three minutes then whisk in the cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt and chilli flakes. Set aside to cool.For the salad, place the spring onions, peanuts, green chillies and cucumber and coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly. Serve with the chicken and chilli dip. Mix together the turmeric and cumin, add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film, place it in the fridge and leave overnight. Mix together the turmeric and cumin, add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film, place it in the fridge and leave overnight. Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight. Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight. The next day, preheat the oven to 120C/250F/Gas ½. The next day, preheat the oven to 120C/250F/Gas ½. Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours, basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken, if needs be, you can add a splash or two of water while cooking. Remove from the oven, baste and leave to rest for 20 minutes. Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours, basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken, if needs be, you can add a splash or two of water while cooking. Remove from the oven, baste and leave to rest for 20 minutes. Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough purée. Pour the mixture into a saucepan and bring to the boil. Cook for around three minutes then whisk in the cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt and chilli flakes. Set aside to cool. Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough purée. Pour the mixture into a saucepan and bring to the boil. Cook for around three minutes then whisk in the cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt and chilli flakes. Set aside to cool. For the salad, place the spring onions, peanuts, green chillies and cucumber and coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly. Serve with the chicken and chilli dip. For the salad, place the spring onions, peanuts, green chillies and cucumber and coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly. Serve with the chicken and chilli dip. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/super_satay_chicken_06986",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Super satay chicken recipe",
"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/super_satay_chicken_06986_16x9.jpg Roast chicken like you’ve never had it before. Try serving this with rice on a Sunday for a lighter, spicier, Indonesian alternative. Equipment and preparation: for this recipe you will need a food processor. 1 tbsp ground turmeric1 tbsp ground cumin1 large free-range chicken (about 1.8kg/4lb)250g/9oz unsalted peanuts, roasted 2 stalks lemongrass, finely chopped5cm/2in piece of galangal, grated3 garlic cloves, grated400ml/14fl oz coconut milk4 tbsp ketjap manis (sweet Indonesian soy sauce available from most Chinese supermarkets)2 tbsp dried chilli flakes1 lime, zest only 1 tbsp ground turmeric 1 tbsp ground cumin 1 large free-range chicken (about 1.8kg/4lb) 250g/9oz unsalted peanuts, roasted 2 stalks lemongrass, finely chopped 5cm/2in piece of galangal, grated 3 garlic cloves, grated 400ml/14fl oz coconut milk 4 tbsp ketjap manis (sweet Indonesian soy sauce available from most Chinese supermarkets) 2 tbsp dried chilli flakes 1 lime, zest only 2 red peppers, chopped4 red chillies, chopped3 garlic cloves, grated75g/2½oz caster sugar100ml/3½fl oz white wine vinegar1 tbsp cornflour, mixed with 2 tsp water2 limes, juice onlylarge pinch of salt1 tsp chilli flakes 2 red peppers, chopped 4 red chillies, chopped 3 garlic cloves, grated 75g/2½oz caster sugar 100ml/3½fl oz white wine vinegar 1 tbsp cornflour, mixed with 2 tsp water 2 limes, juice only large pinch of salt 1 tsp chilli flakes 2 bunches spring onions, cut into 2cm/¾in pieces150g/5½oz unsalted peanuts, roasted and roughly chopped1-2 green chillies, thinly sliced½ cucumber, sliced1 bunch coriander, leaves picked and stalks finely chopped2 tbsp clear honey4 tbsp soy sauce3 tbsp sesame oil2 limes, juice only 2 bunches spring onions, cut into 2cm/¾in pieces 150g/5½oz unsalted peanuts, roasted and roughly chopped 1-2 green chillies, thinly sliced ½ cucumber, sliced 1 bunch coriander, leaves picked and stalks finely chopped 2 tbsp clear honey 4 tbsp soy sauce 3 tbsp sesame oil 2 limes, juice only Method Mix together the turmeric and cumin, add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film, place it in the fridge and leave overnight. Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight.The next day, preheat the oven to 120C/250F/Gas ½. Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours, basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken, if needs be, you can add a splash or two of water while cooking. Remove from the oven, baste and leave to rest for 20 minutes. Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough purée. Pour the mixture into a saucepan and bring to the boil. Cook for around three minutes then whisk in the cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt and chilli flakes. Set aside to cool.For the salad, place the spring onions, peanuts, green chillies and cucumber and coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly. Serve with the chicken and chilli dip. Mix together the turmeric and cumin, add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film, place it in the fridge and leave overnight. Mix together the turmeric and cumin, add some cold water to make a paste and rub it all over the chicken. Cover the chicken with cling film, place it in the fridge and leave overnight. Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight. Pulse the peanuts in a food processor (they should be a mixture of fine and coarse pieces) and set aside. Place the lemongrass, galangal and garlic into the food processor and blend to a fine paste. Transfer to a bowl, add the coconut milk, ketjap manis, dried chilli flakes, lime zest and chopped peanuts. Cover and set aside overnight. The next day, preheat the oven to 120C/250F/Gas ½. The next day, preheat the oven to 120C/250F/Gas ½. Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours, basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken, if needs be, you can add a splash or two of water while cooking. Remove from the oven, baste and leave to rest for 20 minutes. Place the chicken in a roasting tray and pour the marinade over. Roast very slowly for two hours, basting with the sauce half way through. After this time turn the oven up to 200C/400F/Gas 6 and continue to cook for a further 20 minutes. Be careful not to burn the chicken, if needs be, you can add a splash or two of water while cooking. Remove from the oven, baste and leave to rest for 20 minutes. Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough purée. Pour the mixture into a saucepan and bring to the boil. Cook for around three minutes then whisk in the cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt and chilli flakes. Set aside to cool. Meanwhile, to make the chilli dip, place the red peppers, chillies, garlic, sugar and white wine vinegar into a food processor and blend to a rough purée. Pour the mixture into a saucepan and bring to the boil. Cook for around three minutes then whisk in the cornflour mixture and cook until the sauce thickens. Finish with the lime juice, salt and chilli flakes. Set aside to cool. For the salad, place the spring onions, peanuts, green chillies and cucumber and coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly. Serve with the chicken and chilli dip. For the salad, place the spring onions, peanuts, green chillies and cucumber and coriander into a bowl. Mix the honey, soy sauce, sesame oil and lime juice together, pour over the salad and mix thoroughly. Serve with the chicken and chilli dip."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.